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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (June 19, 1920)
1 I - . ' THE BEE: OMAHA, SATURDAY, JUNE 19, 1920. 10 If ii 1 3 The Bee's Household Arts Department Walnut Spice fakes. t tableapoona lard. ' 1 cop molas.es. - ' I KK. I cup hot, water. , I teaapoon eoda. , v 1 cups flour. Vt teaspoon cinnamon. V ' U teaapoon nutmeg. ,' H teaspoon ginger. , - A tea.poon aalt. fip ralalna. 1 cup walnut meats. ' . ' Melt lard, add molasses and- egg well beaten. Add hot water mixed with soda. Then add flour mixed and sifted with spices arid salt. Dredge walnuts and raisins .in two tablespoons flour and stir into bat ter. Bake in gem pans in moderate oven. J Quick Fruit Cake, i K cup raialns. , 1 ' " , cup walnuts. Y ; Put raisins and walnuts through food chopper. Mix wellseason wijh salt, shape in small cakes iwd wrap in paraffin- paper. These are excel lentpn a picnic or to keep on hand in, the automobile'whcn refreshment y wanted 'on short notice. ' j . Walnut Macaroons. ' . ' . , 1 eup karo syrup. 2 4 cupa toasted corn flakes. 1 'i cupa walnut mi-am. , 1 cup ahreddfd cocoanut." , 1 teaspoon vanilla. Beat eggs,, add syrup and other ingredients., Roll in , smaR balls. 1 flatten out and bake on a greased sheet in moderate aven until deli cate' brow ned. : ; ' Graham BiscuitsTen Biscuits. 1 cup graham flour. 1 leel tablespoons 1 cup white flour. fat. (Lard and but- S level teaspoons ter.) -t baking powder. 2 level .tablespoon ', level teaspoon salt, sugar. t"r ',. u 7-8 cup milk. Mix and sift twice the flour, sugar, baking powder and salt. Add the graham flour and cut in the fat with a knife until the mixture becomes the consistency of cornnieal. Grad " ually tir in the milk, still 'mixing withthe knife. When a soft dough is formed, pat into shape one-half inch, thick. Bake 15 minutes in a , moderate oven. ""Cocoa Drop-Cookies. T. buttet- substitute T. mllk k . 1 c. sugar. 1 T vanilla eMrait. .1 eggs, f 3 c. flour. & TV ppivUereI cocoa. Cr Imkintr powder. , . Cream the butter substitute beat in the sugar, then the cocoa, and add the eggs,weU whipped. Beat thor- ' Hathly"and then stir ih the flour and baking powder mixed, .alternating' it wjth the milk.1 Drop by. teaspoonfuls : on an oiie( baking shee, keeping . the cookies 'an inch apart, or other wise they will , run together .when 4 baked. Dust,"rN desired,' with a little cocoanut, or pfess an EViglisli walnut, Or blanched almond; or rai sin, in the center of each. Balge in a quick oven, 375 degrees Fahren heit, taking care that they do not burn. . Veal Pot-Pie, .2 pounds veal neck. ' Cook in boiling salted water until tender. Trim all 'meat possible .from the bones. Add to white sauce. . i Hot Pot of Mutton and Barley. ' 'l pound mutton. ' ' b cup pearl barley; :. ' ., 1 Jtablespoon salt. potatoes.. : . ; !t onions. y ' A Celery tops or other seasoning herbs. Cut the mutton in small pieces, and brown with the onion in fat cut from meat." This'wfll help make the meat tender aijd improve the flavor. Pour this into a covered saucepan. Add two quarts water and the bar ley. ' Simmer for one and out-half ' hours. Then add the potatoes cut in quarters, seasoning hcrbsv and seasoning, and cook Acme-half hour Jonger. , , Sandpaper Label. 'A device ,fr protecting people frojn taking doses from poison bot tles by mistake is a sandpaper la-bel. , , The ordinary label is pasted on a piece of sandpaper large enough to "i go all around the bottle stytlfat when any one takes up the bottle in the night, no matter' how dazed from sleep he may be, the - rough, unfa miliar feel of the sandpaper rouses hVm and he recognizes at. once that the bottle contains pqyson of ,some description. The printed labels tells the kind of poison 4h the bottle. - ' . Good Pies. - IhJ v ' To keep the under pie crust fromji becoming soggy, insert a little fun- L . , - C . - . . 1. T nei oi writing papes 111 me upper pie " crust t before baking. The steam , escapes through trfe funnel and , the pie will not lose its juice' . 'V ' Appetizing Dish. , , To 'make blaijquette of veal and i asparagus take a, pound of veal cut Jet, one stalk celery,, a bay-leaf, . three-fourths of a clip asparagus, liquid, three-fourtjjs cup of milk. ; salt and pepper to taste some boiled rice, a sprig oi parsley, a teaspoon i salt, half pound raw asparagus, three tablespoons batter, 'one-eighth ta blesoon. butteione-eighth teaspoon ' nutmeg.'' 1 . , - Trim- the veal cutlet and cut Into pieces about two inches square; in a piece ,qf cheese-cloth tie stalk celery cut. small, bay-leaf and sprig pars ... ley.', - . , Put this with the meat 'into boil ing water, and cook, adding, when the meat is fairly tender, .the salt and raw asparagus ""cut in inch lengths. ' ' . ' When cooked, drain and make a sauce i from the liquid and milk, thickening with butter; add-Vated nutmeg and salt and pepper to t e. . v " s itirn into this the veal and "as- paragus", reheat, ai)d place iy the center' of a wanned platter, sur- rounding with hot boiled rice over" . which finely chopped parsley should br sprinkled. Asparagus custards are' another , rew way of utittzing this vegetable. They require two eggs, one and a half cups of milk, a cup of cooked asparagus, two tablespoons melted . bufter, 'one-eighth teaspoon 'pepper ' and a hjt-of grated lemon rind, also grated nutmeg. Beat eggs; add milk and cooked asparagus cut, into half-inch pieces, , melted butter, pepper, grated lemon v rind uj grated nutmeg, and salt ta taste. ! ' '. , i ., . Pour into ftidividtial baking-cups, : greased,. stand in a pan of hot water . - and cook in a moderate oven "until .. set. -y . ,' Serve hot in the tups. Asparagus custards." Although i dainty morsel, contajp considerable - fnBte"imeht and may answer as a v ;-- Grape Paffait . 1 . : . . : H - Make this for Sunday's dinner. Mash two cup'fuls of pickeM Concord grapes with a cup of sugar, and then rub, it through a ffne sieve. Heat two cups" of ' bottled unfermentcd gtape juice, .dissolve in it two table spoonfuls of gelatine and strain it into the fruit puree. Whip stiffly two cups v of cream hj which has been mixed one-quarter cttp of sug.ir. I'ut the fruit puree into the freeze and freezel it to the'consistencv o a thick batter, then add the whipped New Meat Dishes Palatable and . Inexpensive A palatable new meat dish which can be served at a very low cost is just what every home manager is looking for. At a recent meat cutting demon stration before the hotel managers and chefs there were several ap petizing "dishes prepared, which were surprisingly simple. TheseJ are new to many housewives. When the' yearling lamb -was cut, six attractive little steaks were, taken from the neck? These were rolled in flour, a piece of bacon was fastened around theedge of each, and they were browned in a frying pan. A small amount of water was added and they were coveid and allowed to coo, slowly for thirty minutes. Tjhe result was a nice lit tle steak with as delicate a flavor as -the fanciest frenched chaps. Anothc6.cut of lamb was a small three-rib shoulder roast of lamb. This jwas just scared, 'then given a long,'sIa,w baking at a moderate temperature. This is considerably cheaper than leg of lamb and equal ly as nutritious and delicious. Another' interesting dish. . cheap but attractive, was a stuffed baked brisket. A pocket i was cut separat ing the ribs fr6m the meaty part of the piece and a well seasoned bread dressing was, pressed into the pocket. It was sew'ed up, topped with strips of1 bacon and dry sau sage ,and after browning, was cov ered and given a lojig slovV . cook ing, the same as the othe'rs.' JJrom the cheaper cuts 6f beef a delicious five-pound boned chuck roast was made. A mixture of spices. such as bay. leayi pepper4 corns, sair, pepper, aflspice and cloves were sprinkled I through the inside and over the edges p( the meat. It was then rolled and tied into shpe, browned in a hot pail and given the long baking.. it is-very often prefewed t6 -a more expensive roast because of its cost and flavor.. , . , ' " ey vying these recipes, h&use- wivcs willfind that it is not neces sary to buy , the fanciest, cuts- of meat in order tq have a tasty roast or steak. ' " . 7Blck' and White. . Black and white' are much fav.ored iii' combination "Vor the summer suit. A, black velveteen jacket with a skirt of shimmtring'white baronet satin is a good sport suit. Skirts of white, or cream flannel aj:e also worn with the velveteen coat. "4 peclcLarge, New Pota toes (713 lbs. full weight) ..S5 Hoirie.-Grown Peas, qt. 10d MarKet basket . .SH Hbme-Grown Beets, 6 punches for ... . . . .25? Fancy Tooiatoes, lb. .25? California Cantaloupes, pes dozen ......... .81. 37 Swansdown Cake Flour, per package . .... .45d New York Stat,e White Grape Juice, doz. bottles ........ .$3.25 New York 3tate Apple Juice, doz. bot. .$2.25 Swedish , Wafers, can . 28d JarKubbers, 3 boxe4.23c Meadow Gold or Wedg--wood Butter, lb. . . .59e SOMlvlER BROS. 28th and Farnam Streets llaniey 188 Saturday Special cream. Serve in chilled parfuit glasses and garnish with whipped cream. Little princess cakes are de lightfuiserved with this ice.. To Make: Beat to a cream one half cu of butter, half cup o( sugar, add two. well beaten eggs, half cytp of milk, three cups of flour with two teaspoonfuls of baking powder r.nd half a cup of currants, flavor hvith one teaspoon of vanilla; mix the ingredients till Thoroughly blenti- eu , then put into buttered princess (pans and bakein a moderate oven. : , Chilled Coffee Chilled coffee" is always delicious. It must be made a little stronger than when served hot and should be blendedwith a little cream, sugar syrup added to taste, or with con densed' milk instead of sugar and cream, and may be served with or without additional whipped cream. T6 ive it a unique, Turkish taste, pour the hot coffee on a teaspoonful of-whole cloves afid a little stick cinnamon over the-weatene'd whip ped cream. Or sweeten strong cof fee and flavor withVa drop or two of rose extract.' Chilled coffee may bo--delightfully sweetened with ma ple syrup, or sugar, syrup with a hint v Of maple flavoring in . the cream. . If the whipped cream is beaten with "two tablespoonfuls of niarshmallow cream vto the cup it will hold its shape even, on a hot day.. A very easyjas'well as prac tical way to make iced coffee, is by means of the jowdcred soluble cof fee, which in reality dissolves as leadily in cold witter as in hot. Coffee figg Nog.T (Individual Servkig.) 1 egg evaporated milk tsP- suuar M c. strong coffee. i r. milk or diluted Separate white and yolk of egs. Boat yolk, add sugar and beat until creamy. ,Add the ipilk and coffee. Beat the white of egg until 'foamy ami fold in lightly. Serve at once. ASXL fOKaudGEi V . V The Original .' Malted milk i , for KnfantK and -invedidm , void imitations and Substttnte? u ki am a m Shop in Comfort Early Sat. Morning Avoid Crowds 4cUD.1796 1608-10 , Harney St, ' From 8 to 10 a. in. ' will sell we . Then comes 6 Hems specially priced to attract the thrifty, for these specials. Until 12 m. oaly. Fancy Bulk Creamery Butter, lb. ...... Wite Beauty Shorty ening, 1-lb. pail . . . . 49c 40c Picnic and outing time is Pickles. Peanut Butter, Olive I Pig Pork Loin Roast, O O 1 per lb . ZOIC Fancy Steer Beef Boil, per lb ; Karo Syrup, 10-lb.,1 pails . . .T. Ex. Sifted Sweet June Peas, 3 for .'. Mayflower Corn, per lidoz., $1.75; per can. . . ("No. 3 can Del Monte Peaches, can ........ Dundee or Elkhorn Milk, 2 cans ......... Crisap, any size, per lb. ..... c . , lot 90c 43c 15c 45c 25 c 35c Otir CentraJMarket Blend Mohca and Java Coffee, equal to 60c McComb's Famous Home-Made Chocolates, per lb.. 70c, Saturday Fresh Countfy Checked OCf Eggs, in cartons, doz. . OOC Gem-Nu.t Margarine, Q per lb. . . O 1 C Extra. Fancy Valencia ' X Oranges, eacli C?C We have searched the world's markets to gather find here. C W. ..licit mail ardet. at la. ab.T. ark... Placa ,ur. war. it will rcv. praoiptj car.fnl alt.atioa. Larfa.t and mo.l .aniWj inark.t 1. th. wa.l. . ' ,4 WATCH TUESDAY EVENING PAPERS FOR WEDNESDAY SPECIALS " ' ' mm Meat Selection Important' In Diet The big problem in many women's marketing is selecting meat. When the home-manager spends so much of her food apportionment for meat, ! a study proves of great value. It is j true, not everyone has a large meat fharf, but everyone can study the ; cuts in a market if they are really ! desirous of learning how ' to buy wisely. . i When oing to market to select meat see that it is: 1 Firm.to the touch", and elastic. 2 Streaked er marbled with fat, so that it will be juicy. V - ( 3 Bright in color. 4 Meat should smell fresh. 5 Government inspected" (look for the stamp). - 6 Meat should be cut across the grain. . ' ' Beef is bright red in color; veal is ftink, and somewhat less, firm thati Ixef; pork is dark pink, and the fat is less firm than that of either beef or mutton. Pork should cut easily Phone Douglas 3940 Rolled Rib Roast, Pork Loinsj-per lb . Spare 'Ribs, per lb. Pork Shouider, per Red New Potatoes, ' 5 lbs. for. 55 Lemons, 40c size, , per dozen . . , .".29 Butter, per lb . . .56y;i Yellow American s Cream Cheese, , per lb. t...... 29 SALADS All this wanted Salads "and - Delicatessen are featured here at de cidedly attractive prices. Sugar, 3 lbs. for. . . .... . . .74 Advo Jell,-2 for.......'...25' Bumford Baking Powder, 25 Special Ice Tea Blend, lb. .57 Good Santos Coffee. gnider!s Catsup, bottle. . .'.25 COME. ONCE AND YOU WILL COME Quaker Oats, ,11 Fancy Fresh Ducks, lb........ 10 bars Diamond C or Beat Em All Soap. , . . 33c 48c here. We have everything to make yours x a Batter, Jams, Jellies, Sandwich Fillers, ate, t ' Fancy Young Veal f C Roast, lb. ..MOO. Fancy Steer Pot ' Ol Roast, 1. Best Granulated Cane XA 'Sugar, lb ..'eSftC '3 cans extra good 70S Salmon, 3 for. . ... ... CC Dr. Frjee's Baking Pow- OP der, 12-oz. can. eSOC t Fancy Dry Peaches or PruneB, lb. .'. . .-r . . . . Hebe or Carotene Milk at .Pumpkin, fine grade, 2 for YV. . 25c 15c .Best Grade Creamery 58c Package Buttefr . . . Iten's Crisp1 Graham Crackers, lb; ..... ,22ic Ex. Fancy Cal. Apri 85c cots,, basket the fancy mm and have a good layer o? pure white fat- '-v "; ' - When .meat lias beentaken from the cooler in the wholesale market, the merchant who has purchased it keeps it in the icebox of his re tail market:, then when it reaches 1 '.V, L - me nome 11 snouia De unwrappear put on a plate and placed in a very cold part of the icebox, We often find,, however, careless, persons put ting it away with the wrapping pa per on it. The paper n'ot only soaks out the juice, but it sticks to the meat. ' : .-' .. X When meat k Ordered over the phoVe,' the home-manager depends entirely upon the butcher to do her sclcctjtg. Sometipics an uninterest ed clerk takes her order, is indiffer ent and sends .her inferior meat. Oc casionally she sends vit bsck, bu more often she cooks ity as she hasn't time ta wait for a return de livery. ; If this is the case with vou, don't . blame ' the butcher blame yourself for not marketing in per son. r There are many grades of Teef, depending on the breed of the catth, their feeding and care before slaughtering. Prices often vary as to grade as well as cut of meat,x so it should be clear -to you that you do not always- get 'flic same quality lb . : . . 32 . . i . . 27!od . . . . Jt5 lb.. ..18 Just Inside the Door Cigar Department Hot Weather, Specials, High-Grade Smokes. Saturday only. , s Limited Quantity. ta. Truda, Jr., 8c values 5; box of 50 $2.50 Valintine, Jr., 8c values .-5; box of 50 $2.50 Pfata, 8c values.. x i..5; box of 50 $2.25 "Imported Manila Cigar v Entona, 10c values. . . . .: 6; box of 50 $3.00 La Flor do Intal, 21 foe $1.00; box of 50 $4.50 Mi Consuelo '.5$; box of 50 $2.50 La Bonita .i ". .4; box of 50 $2.00 . Hieh-Grade Kopper Kettle Klub, 12fc Box of 50. . dishes f Benduro, Our Leader. ...y. uarcia diplomats Mozart Classic Grapelade, Three for, ...,.$1.15 Prunes, 5 lbs. for. . . .97 Peaches, per can. .... . .36- L Per dozen Libby Milk, Store Closes at 6 P. M. Sat. "i i ; . We deliver $5 orders to all ,'pjarts of 'the city free.t , ALWAYS From 8 16 10 a. m. we will ell Com down or phone before noon Fancy larb size , QfA- Xemonsj per doz..',. M"C Douglas Salad Oil, 12 C f ulj quarts ...... . . TOO C auccess Oli' Fancy Young Veal 1 rr 1 :xBreast; lb. ........ 1 "2Ct Faney Fresh Dressed QC Hens, lb. ..... OOC . Guaranteed Flour, CA 48-lb. cloth sacks.. wO.OU 4 cans Mustard Sar dines for .-... 10 bars Electric Spark Sop . .......... ... . . . . Snider's or Jleinz Pork and-Beans, 2 for. . . . . Armour's Salad Dress ing, large bottle. ...... 5 lbs. Navy Beans, , "white and clean....... 25c 6.9i 25c 28c 48c grade........... 45f ,- 59 Fancy Old Brick 25c 30c 10c Cheese, special, lb.. . Ideal Honey Cookies, er lb. . . . , : 1 arge New Carrots, per bunch Fruits and Vegetables you will PI It, si al j of meat, even though you ask for the same cut. , In an entire carcass of beef, al though the loin and prime ribs art the only very tender cuts, the re mainder is equally as nutritious and capable of being made iuto just as iJk I...LI. -J'l . T " . L ' paiiauic tnsncs. rvtiowir.K inis, yon can reduce your meat bill and at the same time, please your family. s I Butter substitutes do not brown like butter, but a pinch tif sugar add ed to it will give a good brown color to the gravy. ' ' Hot Weather Meals Breakfast. Stewed Fruit Minced Ham Omelet Buttered Toast Coffee (for adults) Mil!; Dinner. Pressed Chicken , , Creamed Potatoes rcas Bread Butter Tomato Lettuce Salad Raspberry Ice , Cake Coffee Supper '' DrySausage Sandwiches ruit Cookies' . Coffee tgg Nog Courtney Building - Hindquarter Laftib, lb. . . .25 Forequarter Lamb, lb . . . . 15 Lamb Stew, per lb. . . . . . .10 Fairbanks Compound, lb.. 23" ; -I ,1 ' Domestic Cigars values, 3 for ...25? v $4.00 " ...10; box of 50 $4.50 y7; box oi z'o .Zo box of 50 $4.00 Welch's, jar. . .40 32 $3.65 6 cans for,. . .73? 1 r -''"" 4 r - i- - . -- r 1, -r . a -- i f ' -., , SenaSiEaiieiiaiSaikiiiaiSa , SmamsmmoamaLmmmmmmmmamummMm '; ffom the Ham to FREE Puritan Recipe Eook (A. hv prapvvd a wty unouI reeip. fcook which fives imny nnwidcu in the erapvtv Mn of Mun nd lUcoA. wd auny oM wyt m.dt new nd beoer by betrer meihodl. lit free. Send for it. Addresi , The CwUhv P.ckini Co. Puriten Dept. . Ill W.Monroe Sc. Chicf Dtifitan Ham ' Oiled Paper Save all the oile paper which comes wrapped arcmnd bread and groceries, for it is an excellent ac BASKO 'Butter 1 -pound Carton 61c J3flSKo 'Saturday and while our supply lasts we will supply our regular customers with Standard Cane sugar in quantities up to and including 25 pounds at 25c per pound, and suggest that you buy a supply for canning purposes. AUo taking advantage of our everyday low grocery prices. ' v Meat Department Bargains Fancy Pot Roasts pound 20c 124c Rib foiling Beef pound Choice Tender Steak pound Wilton's Nut Mar. .garine pound . . y 24c 32 c Fairco Shortening ( 2-pound pail. EGGS Japan Teas are higher. No advance on Basko Tt 1 pound carton .... O C GET THE SAVING CASH HABIT AT THE BASKET 'STORES "THERE IS ONE IN Before installing home be sure to VACUUM information free Vacuum Furnace Sales Go,, , ' Do not try to improvt? upon a thing that has taken experts many ye,ars to perfect. Puritan Ham need not and should net bs par'boiled before frying or broilinc. Puritan is of mild cure and free of excess salt. Retain the delicate flavor that has taken months to impart; from. ham to pan gives beet results. THE CUDAHY PACKJNG CO J If your dealer doent't handle Puriun, leleplions rurltnn Ham and Bacon i "S iiiDui ins ireBii, nnxilfc snMjntru rnrai.8 a. ali airacB. L KMD cessory on ironing day. Keep a piece on the ironing board and run the irons over it occasionally. It gives them a smooth surface and cleans them off beautifully. Ak-Sar-Ben Butter , 1 -pound Carton Stores ka Freih Pork Butts pound 25c Fresh Pork Shoulder Tine for roasts Whole )in or half pound. .'OC- Link Sausage fancy Ol Home Made pound' Codfish 1 pound, OQ -wooden box Nrw Red Potatoes 2 pounds 25f Fresh Apricots Basket.. 90 Strictly freslj. Every Egg t( Guaranteed. Dozen Basko Coffee in bulk, pound 47c YOVR NEIGHBORHOOD" a modern heating plant in your get the prtce and see the PIPELE5S FURNACE" This is the famous and original Patented Pipeless Heating Plant, the heaviest and best built furnace on the market today Saves one-third-in fuel built to last a lifetime absolutery guaranteed." WE CAN SAVE YOU FROM ?50 to $100' on first cost and give you very liberal terms if you wish. Over 750 installed in Omaha; 25,0"00 in the Middle West. Full if you write, call or phone D. 993. 1112 Douglas St. Phone Douglas 993 OMAHA , Jhe Pan F. W. COHRON. MCi. 1321 Jvnes Si. Phorfe Douglas 240i arr smolterl daily in our; Omaha . i;t meat substitute, , f :JJ ' J V 1. 1'.' v.- 1