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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (July 24, 1920)
THE BEE: OMAHA, SATURDAY, JULY 24, 1920. 11 Helping Out With the Rent . By LORETTO C, LYNCH. Aa Bxptrt in All Matter- lrtal!iliia to HouMbold M.nac.m.nt. With the rentals of apartments and houses higher than any one of our old folk can ever remember, the thrifty home-maker is seeking some W of lessening the burdens of iier oiry-too-often overworked husband. S'neis renting out a. room to help out with the rent. And since there are many women doing this who never attempted anything like it be fore, letters are coming asking for help in this direction. If you decide to rent a. room re member that you are selling service. And the better the service the more you can demand for the room. Roomers are usually homeless peo ple who Jike a homey atmosphere. Begin, therefore, by giving the room a thorough cleaning. Arrange to paint or varnish the floor if it is not of hardwood and use a rug or fwo. The usual furniture is a bed, dresser, a small table, a rocker and a straight chair If the furniture is not all of the same ood, it will greatly improve the appearance of the room if you will attempt to make it so. A paint and' varnish remover ' may be ob tained at any good shop dealing in this line.- Taint and enamel, and perhaps sandpaper,, will be required for finishing the job. A perfectly laundered, dainty white curtain adds to the atVac tiveness of the window. A. few bright flowers or a cool groen fern add decidedly to the attractive- ness of a roym. A plain white linen scarf on the dresser, covered by -a piece of glass cut to fit, wAll be found both pleas ing and economical.. Men roomers have a habit of parking cigars on one's best dresser scarf. This often not only burns the scarf, hut in jures the wood beneath. A piece of glass prevents this. Then, too, it saves laundry, as the white scarf keeps clean almost indefinitely. Ihe drawers of the dresser should bei greased on the runners to make tb.n run easily and without squeaking. Eacii drawer should be lined with clean paper. The desirable, roomer likes- clean bed linen, clean towels, lack of in terference oft the part of the one renting the room, and certain defi nite privileges as to- the bathroom, if that room is shared by the fam ily.' Roomers often complain that 3kU the busy hemrs that .is, the .fiiorning hours, when one is pre paring to go to business for the day the bathroom is monopolized by thoughtless members f the family. A written form of agreement is always more, desirable than a ver bal form. The details of this will vary with the individual case. How ever, it might be well in all cases to stipulate just how the room ren tal is to he paid. It may he paid in tdvance by the week or the month. The mVe definite the rights and j privilege are outlined, the greater I he degree of 'harmony. v Then the woman with a room to ent will find it to her advantage to dvertise in the best papfr in town. "This puts , your room before, the greatest number of people and gives ou a chance to interview many he lore deciding to whom you will rcr.t !he room. , In every cane, references should ,e given by the roomer. It is quit possible that the desirable oomer wilt expect references from yti n employer or a bank, or any per mit f raiidintf in the community. ire the ojus from whom to seek ref- frenees. And outside of the fact that the liking in of a roomer may help you inanciatly, there is another phase to !.he question. It does not seem faif .,or.'tw& or three persons t occupy 0 many rooms wnen wer arc tkirly begging tor eneiier. Learn a Little and Save a Little Every Day By ELIZABETH O. HILLER. Jams Black Currant Jam. Black currant! require W perhaps than any other fruit They have but a fleeting stay in the mar icts, but many city back, yards have ilack currants which should be A'lred this -year. To each pound fruit allow one-fourth .pound cf sugar. Put the fruit v'1-nl"y crushed with the sugar over a bit of fire and stir gently with a woode-i spoon until the sugar is dissolved, then bring slowlv to a bojl and boil evenly tintil it give the jam test when dropped on plate, that is, stiffens. Put up like any jam. This !a a foxy flavor which some people dislike. Peach Jam. Peach jam made of the early and fully ripe peaches requires only half as much sugar as fruit. Make in .mall quantties.and cook, gently. Make a sirup of the sugar and a third as much water as there is sugar, the two cooked together to sirup stage. Prepare the petehes quickly, cut them in bits, drop them into thi sirup and cook U jam stage. A Thin Sirup for Canned Peaches. Three pound of sugar and thrci ouarts ' of water will- make enough sirup. for.. a whole bushel of peaches well pack-ed "1 s-1" "u! A"ruea the. cold pack' method. or an old version of. it.. Drop -pcacllei 'n? hot water', pee! and" cut' tit halves, take-;' out pits. Pack .closely -and symmetrically into jars So as '.to sivc space nd use half the jars only- as in careless packing; fill up jars with the cooled sirup, half seal as in cold pack by rcrewing on. fop to first catcJl. The new method is to put skup on hot and lower cans into boiling water. The old method was toSut hem on rack'iir canner with cold wateV, bring to a bohVboil 10 minutes, take out, 'screw up as tight as possible and invert ; to cool. en fnnA r delicious' with g . vnvii.j v - - scream and no added sugar. A daintv eift for the new baby is a set of eoach straps of embroidered pique. .- Grape Juice Egg Lemonade. Beat the white of a fresh egg until foamy; add one-half cupful of chilled grape juice, the juice of half a lemon, and sugar to sweeten to taste (one or two teaspoonfuls) ; turn into a "shaker" and, shake thor oughly; add one-half cupful of water and' strain into a glass. .This will be foimd. a particularly good way to give ejfgs to a convalescent when eggs are needed, but the patient has become surfeited with them. Pre pared in this wav the presence of the egg is concealed and the bever age is usually relished. Stuffed Southern Tomatoes. The tomatoes that are now found in the markets will.prove much more satisfactory if prepared as follows, rather than sliced or quartered and served .in salads: Wash and wipe six uniform sized ripe tomatoes; ait a slice from the stem ends and carefully scoop out' the pulp. Sprinkle inside lightly with salt, in vert on a plate and set aside until ready for use. Melt two tablespoon fills of butter in" a saucepan, in it cook (without browning) four finely chopped shallots, stirring constantly for one minuje. ' Add the tomato pulp, three medium sized fresh mushrooms peeled, finely chopped; the meat from two uncooked sausages, one teaspoonful of finely chopped parsley and one small clove of garlic finely chopped. Season with salt, pepper and one-half tea spoonful of sugar and cook three minutes while stirring constantly; add three tablespoonfuls Of soft bread, crumbs and the yolk of one raw egg; mix throughly; remove from, range and stuff tomatoes with the mixture. Cover tops with but tered crumb's and cook IS minutes' (or until' tomatoes are tender) in a moderate oven. Serve with broiled or planked steakv roast beef or veal. . Yellow Perch Sauted. Scale", trim, .and wipe six medium sized fresh yellow perch. Dip into skimmed . milk, drain slightly, sprinkle with salt arid pepper, and roll .in flour until well coated! Heat in an iron skillet three tablespoons of tried out salt pork fat or eqml parts of-lard and butter. Arrange the perch side by side in the hot fat and cook six minutes on each side untila golden brown. Remove to .hot serving platter, garnish with sprigs of parsley and lemons cut in quarters. Or serve sauce tartare in a small sauce boat on the side. H6t Fresh Shrimp and Celery Sand- wiches. Cut slices from a- large sized sandwich loaf of bread one-fourth inch thick; remove the crusts and cut each slice diagonally across. Lightly toast on both sides. ' Have ready creamed fresh shrimp and celery. Arrange half the triangle on a not 'serving platter; cover witn a layer of the creamed mixture, then set above ' remaining trianvles of toast and pour over mixture. Ot cover generously. . bartmh witn sprigs of parsley and Nerve at once. The recipe makes four large sandwiches. For the cream mixture, have ready two cups of celery cut in one-fourth inch slices crosswise and cooked in boiling salted water until soft; drain and reserve one-half cup ot the liquor. Add two cups of cleaned and cooked whole fresh shrimps; mix lightly together and reheat in two cups of cream sauce made as follows: Melt four tablespoons of butter in a sauce nan, add four ta blespoons of flour, mixed with one half teaspoon of salt and one-eighth teaspoon of white pepper; stir until smooth, then gradually add one-halt cup of . the celery liquor mixed with one and one-half cups of hot thin cream; stir constantly until tire sauce is smooth and. glossy. Add the shrimps and celery, bring to the boiling point, and use as . directed. Excellent for Sunday night supper. Cold Slaw, Horseradish Dressing. . Select a smalt solid head of new cabbage; remove the outer wilted leaves, cut in quarters, remove the tough stalk and thinly slice each quarter crosswise. Cover ' cabbage with cold water and let stand until crisp; .d'raiu and dry between towels. Then mix thoroughly with the folr lowing dressing; Beat the yolks of two eggs until thick- and light; tilt together one teaspoon of salt, one half teaspoon of mustard, and one tablespoon of .sugar.; add to beaten yolk with three tablespoons of vine gar. Cook- in a double' boiler until the mixture thickens, stirring con stantly. Remove from water while tTie'wh.ite of one egg is being beaten; teturnio water and fold in the beat en white of egg and continue cook ing until white is "set"; remove from range arid beat in two tablespoons of butter. Chill the sauce and j;it before serving fold tn onerthifd cup of triple cream beaten' until solid and fresh grated- horseradish to taste (shout three tablespoons). Add more sugar if desired sweeter. German pancakes. Beat four eggs until thick and lemon tinted; add six tablespoons of flour, mixed with one-fourth tea spoon of salt,' and continue beating until mixture is perfectly smooth (it will require about five minutes), then slowly add one and one-half cups of cold milk and continue beat ing five minutes (use a crank egg beater for this purpose). Lightly butter the. bottom and sides cf a large (No. 10) iron skillet and thor oughly heat over the fire. Divide the batter and pour it evenly .over the bottom and -sides of the pan. Cook over the fire until the batter is set (about one minute), . then finish cooking in a hot oven five minutes or until pancake . is . delicately browned and crisp. Draw to 'O'Ven door, dredge lightly with powdered sugar, return to oven for three or. four minutes. Remove from oven and carefully slide from pan.' on a hot plate. Repeat until the batter is used. Serve with powdered sugar and lemons cutin quarters length wise, or with appla- sauce.' Rasp berry jam tastes well with these pancakes. The recipe makes two large pancakes. ',. ; mm Swiss Steak. Have a steak cut from Jhe round! two inches thick. With the edge ot a heavy saucer or meat mallet pound into-the steak all fhe flour it will ab sorb (about one cup), turning once while pounding in the flour. Sprinkle with salt and pepper; then brown in hot bacon fat or tried Out fat salt pctk, first on one side, then turn and brown the other side. CoVer with boiling water, cover closely and cook slowly two hours. The last' hour of cooking, cover steak with a thick layer of sliced onions, sprinkle one-half tablespoon of 4 finely chopped parsley, and season with salt and pepper. Add more water as - needed and thicken the liquid with a little' flour diluted with cold water. Add one-half teaspoon of sauce and soup, coloring, and serve on a hot platter with baked potatoes. When this steak is served with brown mushroom sauce it has a flavor and texture somewhat like that of fillet of beer. For and By Business Girls By LORETTA KING When Business Girl Weds. Is there any subject that more cften catchesme attention of the business girr or leads her into more agitating discussions than, whether or not a girl should keep her posi tion when she marries? I have heard innumerable arguments on the sub ject' lately, because so many girls who marry are keeping right on with their work. 1 don't believe that- employers, as a rule, give much consideration to the matter, but I know that nearly every girl in the business world is keenly interested and has some def inite opinion about it. At some time or other she has been an interested listener or has taken an active part in a discussion as to whether or not one of her. associates has a right to go on working .after she is married. A few years ago I think I would have said, with the majority of busi; ness girls, that it was unfair for a girl to keep her job, regardless of her earn .ingcapacity. after marriage. I believed that she was' ' keeping some other girl who needed it out of a job, and I would have con tended that she could hardly do jus tice both to her commercial work and her housewifely duties. However, the war and the high cost of living have served to modify my ideas on the subject. Who could question the right of the girl who married her soldier sweetheart as he was about to sail for France or Siberia -for keeping on at her job or stepping, perhaps, into his? Or who will condemn the gisl of today to the prospect of remaining unmar ried simply because her fiancee's in come, which would have been suf ficient a few years ago, 5s inadequate to furnish up an up-to-date apart ment, pay the high rent that prevails everywhere, buy clothes.and run a house at present high, prices? I have a friend who was engaged to a man for five years. His mother and an invalid sister were entirely dependent upon -him While the in come was sufficient to take care of them and a wife, too, in. the same establishment, it wasn't enough to support separate households. The girl wouldn't live with his family, and he wouldn't listen at first to her suggestion that she keep on work ing for a while. She was successful and her income almost equaled his. But they spent five miserable years vainly trying to figure out how two homes could be managed on one slender income. The. girl enlisted the errvices of her fiancee's mother, who Anally persuaded her son to marry and allow his wife to keep on with her work until their savings were increased. The girl was severely criticised by her associates for keeping her posi tion. They knew nothing of the cir cumstances and she didn't explain. If young married women were content to work only for a little while after-marriage, until the first great expense of . furnishing the Cabbage Salad I? !W!iW.W.lW.'lipifiW 5 A-t I mm Take a fresh, solid head of cab bage, wash it well and cut it up into fine .shreds Well season it with salt, pepper, olive oil,, tarragon-flavored vinegar, one large', finely chopped .onion, a tablespoonful, of cream. Mix up well together, put into a salad bowl, arrange here and there on the top slices of stuffed pimento olives and serve for luncheon or dinner. - home was settled, they would not be subject to the severe criticism and condemnation they frequently bring down upon themselves. The obliga tions assumed by marriage are of too great importance to be ignored or thrust aside, and unfortunately, in spite of good intentions, a great many young married women keep on working indefinitely merely for the sake of adding to an already ample income, utterly shirking the respon sibility as housewives and mothers thai should be theirs. To Clean Wicker Wash with soao, warm water and a soft brush". .Rinse off the soap and rub the cane with equal quantities of lemon juice and water, or with a very small amount of oxalc acid diluted in water; this will help to whiten the cane. Put the articles in open air to dry. Grease stains may be removed from the wicker by spirits. White stains on tables due to the placing of hot dishes may be re moved with spirits of camphor on a soft cloth. Leather chairs may be' freshened by a light application of the slightly beaten white of an egg. Carpet that is old and faded may be greatly revived by washing over with flannel wrung out- of ammonia J and wter. When cleansing fiber door, mats, dip the washing Jjiush in salt as well as water. Salt will help to keep the fiber stiff. Threading a Needle. Those having defective eyesight will gain muali time wlien thread ing a sewing "needle if they v.-ill use a 'pocket flashlight. Flash it behind 'he eye of the ne;rile and immedi ately your needle' will be ' threaded. Keep the flashlight in your ma chine drawer, for it will always be handy.- , j Wall Paper. In choosing" wall paper for the spring housecleaning for the small, dark rooms choose light colors. They will bring in more light. Plain papers or small patterns will make the small room seem larger. A cov ering of soft, creamy yellow brings the appearance of sunshine in that north room, whereas a gray or gray blue 'will make it cold and cheerless. Rooms on the south in general need cool and dark tolors to temper the light. Rooms that are comfortably lighted and sufficiently sunny are open to a variety of color treat ments. Strong or bright colors are not appropriate for use in . large masses, such as wall or floor cover ings. The various tones of brown, tan and buff, and also the grays, have been found satisfactory for wall coverings. They do ibt soon In come tiresome, and they make the walls serve their purpose as a back ground for people, furniture and ac tivities that take place in the room. Stained Linen. If table linen is stained with fruit juice, every particle of discoloration may be removed by, soaking .the cloth' in" glycerin. The most ob stinate stains will yield to this treatment. Tea Stains. Those troublesome tea stains can be made to disappear by dipping in sweet milk for a few 'minutes and. washing in the usual way. Hang one the line, and the stains will be gone when dry. ' Skirts. The oue-color skirts are some what narrow, with "the narrowest belts, tiny pockets and. bindings of black silk braid. Some have trim mings formed by stitching, but simplicity is the dominant note. Some w6ol skirts of a very new type feature frayed edges at the bottom as well as on the pockets. Graceful, light and most alluring are the silken skirts for later wear. The jersey and novelty silks are so pretty and the simplest model are most beautiful. Individual notes may be introduced in the pockets and buttons, S.HJ am i SUNDAY'S SPECIAL "Banana" Rich Cream favored with fresh ripe fruit. Ice Cream i Your Dealer Can Supply You The Fairmont Creamery Co. KM Ml.' I Jt-r iii i ' SPECIALS FOR SATURDAY .if... Home Dressed Roasting Chick ens, per lb .25c Home Dressed Spring Chickens, per lb. .- 56c Choice Steer Lean Boiling Beef, per lb 10c Choice Steer Rump Roast, per lb 20c Choice Steer Pot Roast, per lb. 1754c Choice Steer Sirloin or Porter house Steak, per lb 30c Choice Steer Round Steak, per lb 25c Extra Lean' Pork Roast, per lb. .22?c Young- Legs of Mutton, per lb ; . .20c Young Mutton Chops, rib or . Loin, per lb 20e Winchester Lean Bacon, Pure Lafd, per lo .25c All Brands of Creamery Butter, per lb. 60c Solid Pack 'Corn or Peas, per can , He Hebe, 4 small cans for 25c Cartlene, per can.... 11c Bartlett Pears and Apricots, In Syrup, 3 cans for $1.00 i-Tie Brooms, each 50c 15c pkg. Oatmeal for 10c Basket Fired Tea, per lb 63c Washington Blend Coffee, per lb. 43c Cuban Cane Sugar, jier lb.. 22c Blue or Red Plums, basket. .35c New Potatoes, 7 lbs. for 45c Pure Strawberry Jam, qt. jar 59c Jewell Laundry Soap, 10 bars for 46c Roasting Ears, per doz 35c per lb . 37 H Pe.erless Laundry Tablets washes clothes without rubbing. Sixteen tablets to the box, per box Full Line of Fruits and Vegetables t the Lowest Prices. WASHINGTON MARKET 1407 DOUGLAS STREET. 25c 1606.MM? Haraey St. Douglas ' 1798 Come Once And You Will Com ' Always ? Best Cuts Fancy Steer Pot Koest, per lb. ....... Fancy Young .Veal 9c Roast, lb. C Morrell's Lean Breakfast Bacon, per lb, tt 1 42c Round Steak, 40c 10c OCA Sc Fancy Steer Native Beef, per lb. ...... Prime Rolled Rib Roast, lb. Steer Beef Boil, per lb ,, Marshall's Best Flour Special sale all this week. To reduce the H. C. L. buy the bcr'. northern flour in convenient sizes ,at the remarkable reductions. Pig Pork Roast, per lb Fancy Young Veal J 7Jl Breast, lb 1 2 C We carry a complete line of fancy Cold Meats and delicatessen. 484b. tack '. Marshall's Best .2.: ..$3.50 6-lb. sack Marshall's A Q Beat Flout tO. Dr. Price's Baking Powder, large cans. ft1'..-:.: $1.00 No. 2- cans Pork and. Beans .... COc size Armour's Veribest Salad Dressing O Q at AOC 22-oi. jar Pure Jam, -35ci ;V"S $1.00 50c grade -Coffee, on per" lb :.. OO C 25c 1.00 12c 24-lb. Flour at . . . C. i 100-lb at sack H. sack ... 40c Cnsco at Marshall's Best $1.75 Cane Sugar, $22.50 33c Dundee or Elk- ff horn. Milk,. doz.. . 4 1 OKJ Extra Fancy Sifted Peas, f er can, ltei ' d per doz. Pure Olive Oil, d 1 o C quart bottles .... P 50c size Advo Sliced Pineapple .1 Our 69c grade Cen tral Special Coffee. 40c 45c McComb's Home-Made. Chocolates, Saturday, per lb. Strictly Fresh Checked Eggs,. doz. . ...... ......39c Extra Fancy Santa Rosa Plums, per basket $1.00 Finest Quality dreamery pkg. Butter, per en. lb. 7 07C Fancy Blue Plums (1 (( at, basket P 1 UU 12-Ib. sack Marshall's Best Flour .' 10-lb: C. & .11. Cane Sugar ; . 60c Criscb at 30c size Booth's Sar dines in Tomato Sauce' $1.00 size Queen Olives at ....... Pure Olive Qjl, pint bottles No. 2 cans Del Monte AC Peaches at ....... .'. OC. Our very best uncolored Japan Tea, per CQ lb. OOC ..59 Full Wisconsin Cream Cheese, lb: , . 90o $2.35 ..53c 20c 65c 75c 28c Extra Fancy Apricots OP at, basket OOC I1H! 1 V 1 IVVf VVI ! I 1 i f ffffl TVrVOTMBMiiaaBBHMHHSsWaaBBHHBVOT tiMmKiflMyi f 1 mjufcii Kfi,aai , in. hcmmi Knuuwi auMH m.iuwh MARKETS SPECIALS ON QUALITY MEATS AND PROVISIONS Extra Clerks No Waiting Quick Service cm TP enrrsprg 212 No. 16th St. 2408 Cuming St. 4903 So. 24th St. 634 W. Broadway (Co. Bluffs) peciaD Oddwcemnieinitis tfoir EarDy Shoppers ' , SATURDAY A. M. FROM 8 O'CLOCK TO 12 NOON Choice Beef Pot Roast 12c Choice Round Steak .... . . , ......... . . . 23c Sugar Cured Breakfast Bacon ( or whole side) . . . 32c Pure Lard, 2 lbs. for. ......... .42c Evaporated Milk, 4 tall cans. .50c P. & G. Naptha or Star Soap (limit 10 to a customer), 10 bars for . . . ........ .... .70c Fancy Fresh Killed Hens 35c Fancy Fresh Killed Broilers T. 58c BEEF CUTS Choice Beef Pot Roast. ... 13c Choice Rib Boiling Beef . . . 10c Prime Rib Roast Beef 20c Choice Round Steak ...... 25c Choice Sirloin Steak 25c Choice Chuck Steak 17c Fresh Cut Hamburger .... 18c VEAL CUTS Choicest Veal Steak 28c Choicest VeaJ Chops .... .22c Choicest Veal Roast 15c Choicest Veal Legs (i or whole) at 20c Choicest Veal Loin (Kidney in) at 20c PORK CUTS Fresh Spareribs ....... . , 15c Choice Pork Loin Roast . . . 28c Choice Boston Butts 27c Fresh Pork Shoulders ... .21c Freh Leaf Lard 21c Pure Lard . . . . ..21c Fresh Neck Bones, 5 lbs. . . 25c Fresh Pig Liver .. A ...... 5c CHEESE Fancy Cream Cheese . . . . 32c ( Fancy Brick Cheese 30c Cudahy's Puritan Brand Lard, 100 We, 5-lb. net weight pail at $1.25 LAMB Genuine Spring Lamb Hind quarters at . . 24c Genuine Spring Lamb Fore quarters at 16c - SMOKED MEATS Sugar Cured Picnic Hams 23c Sugar Cured Regular Hams at 36c Sugar Cured Breakfast Bacon ( or whole) 34c Sugar Cured Brisket Bacon 32c Sugar Cured Bacon Strips. 30c SAUSAGE AND COOKED MEATS Choice Wienies and Frankfurts a , . .,.20c Choice Polish and Garlic Sausage ,20c Fresh Liver Sausage ..... 17c Fresh Bologna ; . 17c Choice Minced Ham ..... 22c Fresh Veal Loaf 22c Choice Boiled Ham 60c SPECIALS ON CANNED GOODS at 4903 So. 24th, 2408 Cuming and Co. Bluffs Evaporated Milk, 3vtall cans for 40c Evaporated Milk, 6 small cans V for . . .40c Fancy Tomatoes, No. 2 cans, 2 for .25c Fancy Tomatoes, No. 3 cans, 2 for .35c Fancy Early June Peas, 3 for ..... .38c Fancy Sweet Corn, 3 for. .38c Fancy Cut Beans, 3 for ... . 38c Crystal White Soap, 5 bars . 35c Fels White Soap, 5 bars . . . 35c I a 1 1111 ' 1 11111 ' I m i L333 mum mm S3 I III
