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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (June 6, 1920)
, In b UMAHA SUNUA1 BfcK! JUINtJ b1liCT. f The Cook Book f- Ri tANF. F.nniNGTON. ; Cooking F'.ank Steak. A i MAN' I watched 1iim stood before the butcher's counter whereon lay a flank steak. There: were evidently economical stkrings in his sleak sense, for he really wanted to buy that particular piece of meat, for he asked ignorant questions about it. That sort of thing is quite forgivable, for it is often a good way to learn some new point of view or a real fact. I can do it with a good conscience, and I rather hate real deception. But the butcher's "answers were not helpful. The main idea he conveyed was that it was "different." so nis cus tomer 'compromised on a sirloin. That butcher, i seemed to me, missed a real opportunity to help the beef business and the cattle raiser. The best beef advice of the present truly disinterested advice from a commercial standpoint is thus expressed in one of the agri cultural bulletins: "It is highly es- ilfat.... 1-.a .,i IiiiH r.,1.1 t H A - .... if... ,.( i.. i, imii nn t ip nt ipr that a nmrp 111- ligent understandinK of the dif- sumers generally. Anv rlicrrv!tirr iwrcnll must hnvp . . i f. . . :.. itrhprc t. hnn in ;ircp a n vprtmp- thing within the last tfw years, l n ill lulling ii' iii.il van i u ii the bones." But to know a steak. we want to know how ri ihn mi, -i"c -ii tm teti rrrn. iar it is a boneless piece. ".few Kecipes tor Meak. i Recipes for cooking flank steak are few, but if y?m can find one for cooking "skirt steak" or one for "butcher's porterhouse," as you can. you may know that you have what you need, since the skirt is the "flank stripped of its fat. As dis played, asit never should be save for educational purposes, it is scored diagonally fo that the long muscles are rut tntn Hiatimnrls Not only is the lean part of the ' flank called the skirt to our con fusion, but the flank part is called the Inavel often, or the whole under thin! part of the animal is called the llare, or, in snme cookbooks, "the boiling piece." Another bit of nomenclature that might make the whoje confusing is flie term "thick flank," which is the top sirloin or cut from the front of the bullock bonjil (-femur). Ilut beef creature should stand on ; its f.Mid legs facing us the top part 1 of thi torso below its "arms" would jibe tlfe brisket, the middle part the P-BteJand the lowest front part the ilaftVr or navel. I have one quite modern diagram m which the lower half of the total circumference of the creature is called flank, but the best usage makes it half that width and narrows down almost to a point nearest the hind shank. This piece is fat c'overed and inside is the piece used for steak or for mock duck instead of a piece of round some times, for baking with onions,-for boilings, and utilizing in varous ways after boiled. The trimmings which represent the third part of the piece when it is stripped of fat and the lean prepared for an inex pensive steak, are used for stew. The actual amount of lean or steak meat in a small side of beef (2(W pounds) is said to be one pound and a half. The average weight of flank or skirt steak in a beef crea ture is given as four pounds, 'or weighing anything from two to five pounds. This amount of meat ought not to go begging .for lack of in telligence. How 'to Pan Broil. Pan broiling is probably the best method of cooking this as steak. Roll it closely and skewer it. so that the roll can be cut into onfeincli slices. Tan broiling is not fying or sauteiug. You simply put the meat on a complete surface of greased iron instead of the divided iron called a grid, greased and over hot coals or under gas. It is necessary to grease both gridiron and pan to keep tfye meat from sticking and tcarine. If anv fat cooks out of a neat when it is pan broiling it is poured otf to prevent its having the fried look or taste of meat flpoked in fat. The butcher does not CTTt a flank steak that is. sell but? part of it but he will make it into "rosettes," each with a skewer. These are simply slices of a roll re sembling those of a jelly roll. Pieces of meat of the desired width and lencrth may be cut first and these rolled and skewered. Some people like their steaks thicker than do others, and rarer. This steak can be served rare or well done like any other. To pan broil a steak the pan should be sizzling hot, then rubbed with a piece of fat, the meat seared on hth sides, then the heat lowered, so that.it may cook without dying out or burning on the surface. The fire thr.t is hot enough to sear meat will soon be too hot for finishing the cooking. Steaks are too often burned or rkL-d out. Add salt to the last, since salt draws out the juices, which may be dried up or burned lost at any rate. If the rosettes are one inch thick 10 -miii7 utes to a side is probably ample for the cooking. If the steak is broiled ina broiling oven the time required depends on the heat of the oven. It should be genuinely and not flashily hot at the start, and finally have the heat turned down. When a steak is really cooking through there should never be fire enough for the fat to catch fire and the steak be half or totally ruined. Beef Cakes Royal mm an m i mi ww TWgmmrrrrr-ytrammmmummt L Cucumber Canapes. For cucumber canapes you will require one or two cucumbers, French dressing, salt and pepper, hard-boiled eggs, crabs, anchovies or sardines, and small rounds of but tered toast. Use one or twO large cucumbers accord-ing to the num ber of persons to be served, peel and cut into rather thick slices. iace iiK.ine rrenrn nressins ana lor one-nan hour. Mix the crab, or whatever is useV ll the powdered hard-boiled volks the eggs, a little cream, made stard or catsup and salt and pep- v-aretullv cut the centers out llr. Tit. .t.-o .1.. r.3 mini ,) nn KiaiiM i t . . . nrse ana minccu mmentos worked a; a aste with a little cream. ..Jveetbread and Cucumber Salad. i . .,.-1.. ..,,k 1 i CMV mafic BVtclun.dU vctliU I.ULU1U- jm salad, ,take two pounds sweet- cJius, two large cucumbers, one w4 may uuiiiiiac uirsMiig nu one a l m irnui p. wnsn i ip ;vvppr- tas, pm niio uoiung water ano , Tier gently for about one hour. jin 'rnnl ninrk-lv anH hrpaL- tlipm Ti n - w ,..-... ... it into pieces, rcjecrng tne mem e. Chill; mix with diced cit her and mayonnaise dressing. I on crisp lettuce- leaves. I: Cucumber Pickles. ucuniiicr iiiLhirs uic ccasny a gallon of vinegar, a cupful of and a cupful of mustard. Heat ai mi siuvt iiiiiu ii luiiics iu j . l el vi j .! aiiu iitusiaiu, .jtitJiiiv- Luc vui- be very strong, dilute with one- f cold water before adding the t and mustard. 'Select cucum- eriutnem inorougniy witn a vege- , . ni .i. - ck in iars: nil wuii vi ucKar in x- e and. seal. A little tresh horse lish added to each jar improves - Tt viir. iiri. will M ru j ill u in rrisn 1 1 ii iwu vrd s. aic cdsv U JlldNC dull viri y in iiviuita. Fit the Season. pring is the season of the year I diminish the amount of heavy iter foods consumed at the fam- table. The warm days pfodncc jscular relaxation in all the .or gans of the body, especially the di gestive tract, and the fruits and jrreen vegetables help he system adapt itself to the warm weather. Appetizing vegetable soup and tempting fruit cocktails are excellent to use for the first course of a spring dinner. AOVERT18KMENT !" FOR SORE, !kEDFEET--AH! iz" is grand for aching, swollen tender, calloused feet or corns. fnd ! w',at relief. No more tired - f no more Durning ieei; no more W'en. aching, tender, sweaty feeJ. lhc more soreness in corns, cai- js, Dunions. fe-matter what ails your feet or list tinaer ine sun you ve rnea Ithout getting relief, just use "Tiz." is the only remedy tnat draws t all tne poisonous exunauons Lch puff up the feet. "Tiz" cures Ita ,r . . ii mi youl IOOI irouuic so yuu ii never lim or draw up your face in pain. J 'our shoes won t seem tight and lir feet will never, never hurt or ksore and swollen. Think of tt, liore foot misery, no more agony corns, callouses or bunions. It a box at any drug store or Ktnent store and get instant re- Wear smaller shoes. Just once Tiz. uet a whole year s foot jrt fo a, few dens. Think f it Refrigerator Hints. Eggs should be washed with a dampened cloth before putting them in the refrigerator. Egg shells are porous, and if not clean on the out side any bacteria there may enterj ana cause rapid spoiling ot tne eggs. Fruit should be wiped dry and kept in a cool, dry place. Salad greens and vegetables should be carefully waned and picked over. After being thoroughly cleansed they should be wrapped in cheese cloth and kept in the refrigerator. Meat, poultry and fish, should be re moved from the wrapping imme diately, as paper absorbs the juices of the meat. N Hot Beverages. Use freshly boiled water for mak ing hoi beverages. If milk is uscl in coffee, it should be heated. Put two cups of cold boiled beef and four slices of raw fat bacon through a meat chopper; , mix them together in a bowl with a cup of cold sliced potatoes, add a teaspoonful of mixed herbs, with salt and pepper to taste. Beat an egg and stir it into the mixture, adding a little stock if the egg is not sufficient to bind it. Divide this preparation into eight equal portions, shaping them into round, flat cakes; dip each into flour that has been seasoned with pepper and salt.' Melt some butter or drip ping! in a frying-pan, put in the beef cakes and cook them quickly Until of a nice brown on each side. Mix a little butter or milk, with some mashed potatoes, make a loaf of them on a hot dish; dress the meat cakes on this, one overlapping! an other. Heat up the brown sauce I and strain it around the outside of the potatoes. Brown Sauce reel one onion, scrape 'one carrot, and cut them in slices. Melt a tablespoonful of but ter in a saucepan, put in the vege tables and fry them a dark brown, taking care not to let them burn. Stir in one and a half tablespoons ful ,of flour and fry a light brown, add a cupful of stock, stir until it boils and then let it simmer for 10 minutes. Skim off the fat as it rises, season with pepper and salt and strain through a hair sieve. It is then ready for use. Kitchen Chair. A dilapidated wooden kitchen chair can be painted black, outlined 111 gill, dllU UtLUiaitU "ii" pauiivyj flowers to be used in a bedroom! or on the porch. Experimental Cookery. Stuffed Bacon Slices. A dish that is good for breakfast, luncheon or dinner is stuffed bacon slices the very newest dish. Of course, this dish is really preferred for luncheon or dinner, and is best served with apple sauce. Tartar sauce or a cream sauce may also be used if liked. Select a good grade of bacon, which will have just the pght proportion of fat and lean. The sliced baon is very convenient, and you are sure of a thin, evenly cut slice when using the sliced bacon from the box or glass. The number of slices in a one pound box depends upon the thick ness of the slice and the size of the slice; however, there will usually be sufficient slices in one of these boxes to make eight servings of stuffe'd bacon slices, averaging three slices for each person. In trying out various methods of cooking slices of bacon, the follow ing experiments are of interest: Experiment I. Place the bacon on a cold pan and cook at a low temperature. Result: Bacon strips are evenly cooked, but lose large amount oi fat and are not crisp. Experiment II. Place slices of bacon on hot pan and cook at high temperature. Turn frequently; pour off fat as it col lects. Result: Bacon slices are cooked crisp, slightly curled, but somewhat smaller than in Experiment I. The quantity of drippings is a trifle less than by the cold pan method. Experiment III. Place bacon slices on rack in broiler or gas oven. Turn once while cooking. Result: Crisp, evenly cooked slices of bacon, with rich, delicate flavor. Less fat in drippings than by cold pan. . Keep the bacon cold before cook ing. Warm slices of bacon will not result in the crisp bacon everyone likes when cooked. As broiling is the method best suited to bacon cookery, it is the method applied to this dish Bacon in the piece, carton "or glass cannot be overlooked for the well stocked pantry shelf. Bacon and ham stand out first as favorites on the list of rneats. Crisp slices of broiled bacon with eggs, toast or hot muffins for breakfast Marts everyone on their day happy. Broiled bacon with apple rings, bacon sandwiches, liver and bacon are among the most papular lunch eon dishes. For dinner, slices of bacon add just the right flavor to the roast fowl, meat loaf, baked fish or casserole dish. Brussels Sprouts. After cleaning the Brussels sprouts put them into cold water foi an hour. When needed boil in salt ed water-until tender. Drain and add a little butter and salt. They may also be served with a white sauce. Oatmeal Maccaroon. Cream two taiilespoonfuls of shortening with three-fourth cupfuls of brown srgar. Add two eggs well beaten, one cupful rolled oats, one half cupful flour, one teaspoonful baking powder, one-fourth teaspoon lul salt and almond flavoring. Drop in .spoonful on a gre-ascd tin and bake in a moderate oven. Cocoanut Tarts. Make pie crust the same as for ordinary p;e, or use pie crust left ever, -for this is a good way to use it up. While ice cold roll it out one-quarter inch thick. Cut two sets, on; with a cookie cutter and the other with a doughnut cutter. Bake in n quick oven until flaky and crisp and then put. one tablespoonful of cornstarch cream filling on the rookie and cover with the doughnut shaped bit cj pastry. Sprinkle with cocoanut and serve cold. Honeycomb Pudding. t pint mnlassefl 1 r. flrmr 1-3 c. buttPr melted 1 o. hrown sugar In 1 f. milk 6 eggs 1 c. milk I t. cinnamon Add the egg yolks to the molasses and brown sugar. Stir in one cupful of flour, add the cinnamon. Stir in the whites, beaten stiff, and bake one hour in a moderate oven. Serve with hard sauce. Tea Talk I'm elllnt you iti, Aur, Sii protnl not to tII; Afcnut a frli-mi nf youri I know Who knowi you very well. Bhi'hufl a maid w worked for ou, nir name In Jane. 1 think; And, by the way, little laea Ti'lla tala to maXo you blink. Of courie there' not a word of truth, A almpl raae of aplte; nut still I thntiKhl I'd let you know So you could set thing right. There, there, don't be disturbed, my dear; You must not he upaet, Tor nothing bring deep llnea ao quick Aa worrlment and fret. Another cup? I ran't refuae; Thin t dellcloua tea ; And Un't that tea wagon new? Attractive aa can be. What waa I aavlng? Tra, of course, About thla Mrs. Went, Oh there! I've told you who eha la; Put eurely you had guessed. Sh' on our parly line, you know, And laet weik by mistake t really couldn't help hut hear No thankft, Just one more cake. Some niHn was eaylng: "Nellie dear"; (It wasn't Mr. Weat) "Of all the women on the floor I thought you danced the best!" Then came her most affected laugh. And this was what she said: "t .lust won't let nu talk that way, T"U naughty, naughty Fred'" That's rleht your husband's name la Krert ; 1 I hadn't thousht of that; But then of course It wasn't he; .She's such a sly old rat. And now I must be iroing. dear: A- Of course viu won't repeat. I've had the most delightful chat i So aweet nf you, so sweet! Vivian Yelacr I.aramore In Ladles' Home Journal. amount of gas ordinarily used. Thil is good also to keep several sauce pans of food warm at the same tima without lighting all the burners of t'ie stove. ADVKKTINKMKNT Stuffed Lamb. A shoulder of lamb boned and stuffed makes a delicious and in expensive meat course. The stuffing "helps out" and makes the meat go further. Roll the meat and tic se curely around the stuffing. The potatoes may be baked with, the loast. On Ironing Day. To save gas on ironing day, place the ordinary griddle, well scoured, oyer one lighted burner of the gas stove. This will keep four or five irons hot at about one-third the Be Rid of Painful Corns "Geti.lt" Makes Them Loosen Up So They Lift Off Painlessly. There's no more pain after a few dropi of "Geta-lt" landa upon corn or callui and instantly dries. i In a day or two you lift the olrj misery. maSer right off without even feeling it. That's the last of Mr. Corn and the last of your misery. Millions who have their corns the "Ciets-It" way aay it is the only common sense way to get rid of the pests. "Gets-lt." the never failing, guaranteed money-back corn remover, costs but a trifle at any drug store. Mf'd by E. Law. rence & Co., Chicago Sold In Omaha and recommended as the world'a best corn remedy by Sherman McConnell Drug Co. 'a Stores. YOU know ' the man who roaiy cares about a reputation doesn t do the little thing3, which in the long run "hurt." Profits, of course, are what every merchant wants and in fact, must have, but the world has never seen a "get-rich-quick" mer chant with an honest reputation. We sell GOOD SHIRTS and price them so that they are honest values to the man who buys them. We guar antee them to wear, hold their shape and not fade. We're not afraid of the. Jaundry man getting PRAY SHIRTS. In fact, your pride n a PRAY SHIRT is enriched every time I the shirt comes back from the laundry. Come in and look over that new'ship . ment of genuine ENGLISH MADRAS shirts that just arrived from Liverpool. They're snappy patterns and wonder ful values mm for MEN 508 10 South 16th and 1908 Far nam The Home of PHOENIX HOSE for Men and Women THE OMAHA BEE Will ttee Five Leased Telegraph . Wires to Fully Report The Republican National Convention at Chicago, Starting June 8th and The Democratic National Convention at San Francisco, Starting June 28 THE OMAHA BEE has completed ' special arrangements for full reports of The International News Service covering both these great conventions; this in addition to the blanket news and feature service of- The Chicago Tribune (The World'a Greatest Newipaper) and the full reports of The Associated Press x In addition'to the full news reports of these three great service's, The Bee will receive the reports and comments of WILLIAM E. BORAH, Republican WILLIAM J. BRYAN, Democrat ARTHUR SEARS HENNING, ARTHUR M. EVANS and CHARLES . EDWARD RUSSELL, experienced political correspondents. DOROTHY DIX, the world's highest paid woman writer; FANNIE HURST, NELLIE BLY and WINNIFRED BLACK will, tell the . story from the woman's view. These reports will reach The Bee' over five leased telegraph wires. No other 'Nebraska newspaper will offer sucn complete reports of these conventions. Send in your subscription or order from your local news dealer today, as The Bee will undoubtedly be sold out during these great meetings. i m II m This is the Secret of Hudson Supremacy The Super-Six Motor Is Exclusive The Super-Six performs its duties with such reliance and ease one is apt to over look the causes for its supremacy. Drivers and passengers of a Hudson are seldom conscious that there ii anything me chanical in its smooth, transportation. It never obtrudes its mechanism. i So, from time to time, it is necessary to call attention to the Super-Six motor and its exclusive patented principle, which ac counts for this act. . ' This Is What It Does , Judge how complete is its advantage. Merely to think of the way thousands of Hudsons, year after year, are giving un interrupted and economical service inspires the confidence owners have in the Super Six. Such performance depends upon more than good workmanship and good ma terials. Other cars possess those qualities. But they differ in this. Forces which cause early motor destruc tion are converted to the useful agency of propelling the car- Vibration is practically annulled. The smoothness that results is not only appreciated in riding ease, but it means absence of strain and friction that conserves years to the life of the car. It means freedom from fatigue to pas sengers. It explains why the Hudson rides so pleasingly and endures so long against the hardest service. That is Why no Car Has Ever Rivalled Hudson's Records It will be years before we can know the final limit of Hudson endurance. But al ready it is evident that endurance is doubled through this exclusive principle. More than 100,000 cars in service and near ly five years experience reveal the character of Super-Six endurance. The proof is also shown in Hudson's un equalled records for speed, hill-climbing, and acceleration. They cover the field. Can there be any question of its supremacy in these respects. Also a Leader in Beauty If it had no other appeal than its dis tinctive beauty, the Super-Six would hold high position. That is recognized in the way Hudson has set motor car styles. Its exclusiveness in that respect i maintained by creation and advancement Others can always be just behind its mode. But with its motor there can be no imitation. There it holds a monopoly. Strive as they may to accomplish the same results, no one has as yet by official proof shown that any motor equals or satis factorily supplants the Super-Six in those qualities for which it is famed. GUY L.SMITH 2503-5-7 Farnam St. "SERVICE FIRST" Omaha, U.S.A. phone: doUclas 1970 .-r 'Jm. k k an a a a av t m k " -ym M M av v-. ia m mm. v am am Jal aVKaVAAAAamBBaBaBataaMHiHiaH I 1 V JL A-A
