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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Nov. 24, 1920)
y . "IM I, M w. - ' 4 V ' l' M V THE BEE: OM AH A WEDNESDAY. NUVKMBUK 24. VJ20. 17 i f n 1 1 fa? Thanksgiving Turkey By LORETTA C. LYNCH OftinwA-the Thanksgiving: dinner It spoiled to some extent because the turkey is not what it is expected to be. And the housewife who has paid a fair price for the bird is disap. pointed. Yet, there are certain points w hich we may learn to look for in a tender, juicy turkey. Desirable turkeys have plump breasts, black legs, and white flesh. The breastbone should be yielding. Pin feathers are an indication of youth. If possible, select a dry picked turkey. These will cost a little more than the cold storage variety, but their freshness and im proved flavor warrant the price. Cold storage turkeys are otten very jvnoicsomr, nut one snouiQ not pay as much for them. A young cock turkey has small spurs. As. a rule, hen turkeys are best. Old gobblers are never good Tor roasting, but one may disjoint these and cook slowly in the fire less until tender. Restaurants often use them for making soup stock. But it is-a waste of time and money to attempt to roast an old gobbler. If there is to be a large number at the Thanksgiving gathering it is much better to select two small turkeys than one large one. By se lecting two small ones, you will have four legs and two breasts to serve. Pin feathers may be removed by pulling them with a vegetable knife and your thumb. Hairs may be re moved by holding the .bird over a as flame or the flame of a burning paper. ' It is desirable to n'move the ten dons from the legs. To accomplish this, bend the leg back to stretch the skin (-ver the joint. Cut care fully through the . skin. Break the joint. Slip a skewer under one tendon. at a time and pull than out. Break off Jhe foot with the loose tendons. ' , It is customary to save the gib lets.. These consist of the. heart, liver and gimrd. The gizzard is bard and purplish. The liver is soft and lies tiext to it. The gall blad der must-be carefully cut from the liver. If a drop of the gall escapes) immediately wash the part it touches as it is very bitter and" one drop often affects the flavor of the whole bird. , ' ; Cut slowly through the thick wail of the gizzard, stopping as soon as the .inner sac comes into view. Peel off the outr coat without breaking the inuer sac, which may - contain stones ,or coriv and throw the sac away.: Wash the giblets and cover these and the neck with cold water, and simmer. Use this stock in place of water when" making the gravy..::'.! i-- (;.. : Allow about 20 minutes of time Mr each' pound the birdTweighs. You can easily! compute the time your bird will require for roasting. Place the turkey breast down on the roast ing pan. Th will cause the juice to run mto A the .otherwise cry . . , . it . ' t. r ' A well-bred boy is taught to pay first respects to his elders, ,and-to other in need"- of some attention from him, before he begins to please himself, in the way of social enjoy ment. This teaching so governs his conduct in later lite that, for in stance he will riot be likely to affront a hostess tr any of her guests at a dance by surveying the girls present with an air of examining: their good 4ooirrt before he asks any of them tor the pleasure of a dance. This open ignoring or rejecting of the less ypung, the less beautiful, the less popular among the girls is an act of impertinent selfishness, all' the more cruel beciuse. of its publicity. It hurts the feelings'-of those upon whom, apprently, -, an unfavorable verdict lias been rendered, and it tacitly condemns the hostess for hav ing invited gudsts who do not hap pen to suit the taste of Mr. McEgo. The young man beloved of all host esses asks dowagers and "wall-flowers" to ave some of their dances for him. He is invited everywhere be cause he makes himself generally agreeable, and he finds his after enjoynrant more intensified because he has been trained to put duty be fore pleasure. breast cooked. meat. " Turn when Baste frequently,. .half For .Warmth The nightgown may be made of cotton stockinet,- cotton flannel, tw of a mixture of cotton and wool, or in warm weather it may be made of muslin, long-cloth or other lighf ma terial. -' V It should be very rOomy and long enough to be closed by a drawing string at the bottom, during , the earlier, months, especially in cold weather.- ,i ?v, Such a 'nightgown keeps the feet warm and gives the baby plenty of room to move his legs about. After the baby is several months old. this style of nightgown may be replaced by one having feet and legs. Mrs. Jane Johnson," 65, recently elected sheriff of Roscommon county, Michigan, will appoint her husband ps her deoyty. . ' t : What's What y HELEN DECIE - Recipes Gravy. Macaroni . With Cheese j 2 cupfuls broken macaroni. & cupruls boiling water. i ' 1 ffood-8Ued omon. H pound American cheese. 2 tablespoonfuls flour. 3 ttibtespoonfuls margarln. 3 cubes chleken or beef bouillon. H teaapoonful pepper. teaspoonful Worcestershire sauce. 'Paprika, Boil the macaroni in the water in which have been dissolved the cubes of bouillon. Fry'the sliced onion in on, tablespoonful of margarin and add to the boiling-macaroni. When done, drain off' the liquor, thicken this with the flour and margarin cooked together, and add the salt, pepper, Worcestershire, and the cheese,' cither" grated or cut in small shavings. . . When the cheese is melted, mix" the macaroni into this gravy, sprinkle wjth . paprika, serve. and Lima Beans. t cupfuls fresh lima 14 cupful bean liquor beans. 2 iblespoonfula . 1 medium-sized . Aargartn. onion. f tablespoonfuls 14 medium-sized flour. ... - . - green pepper. 1H teaspoon. uls salt ( small carrots . teaapoonful pep- V, cupful milk. per. ! Combine the lima beans with the cnion, green pepper, and carrots cut fine. Cook in boiling, salted water until tender. Drain, reserv ing one half cupful of the liquor for this dish and the rest for soup. Melt the margarin in, a pan; add the flour when the mixture bubbles; add the milk and bean ? liquor gradually. Cook until the mixture is smooth; add the seasonings. Four over the vegetables and serve hot ' . Ham Croquettes'. Take one and one-half cupfuls of cold ham, three cupfuls of mashed potatoes (hot), butter the size of a walnut, one egg and seasoning. Run the ham through the meat chopper, mix with the hot maihed potatoes, add butter and egg, well beaten; season, let cool, shape, dip in egg and cracker dust and fry in hot fat until gblden brown. , For Thanksgiving Dinner i?lum Pudding For Ye Thanksgiving 1 Dinner we have prepared a- wonderful dessert, Plum Pud , .... 1 1 j dinff. You will enjoy.tnis cream as u is ennir Hi the real 6ld-fashioned Plum Pud Special for this festive : Hi pUb IV5XXN A SIR -UIW Jrr W M rm. m r " h mm fiv CREAM Your Dealer Can Supply You The Fairmont Creamery Co. Unusually n Attractive ' FnnfWPflf jl j ww Shoe manufacture has recovered ifiativA and the new er styles are wonderful example? y, f il i. elinamV(ir'iI ll.It. I 01 LIlc luaoici oiivviu . Never have styles been so attractive; at no time nave leathers been so good as now. You will indeed be pleased with the showing made, at this bootery. J I I 11 I V - mi ii it Pumpkins and Cranoerries By LORETTO C. LYNCH. Besides the colorfulness of the holiday cranberry, it is just tart enough to be desirable with lucious poultry. It may be made into any number of delightful dishes and be cause jof its mineral" salts it should find place on the table decidedly more often than on just holiday oc casions. To prepare a simple sauce from the cranberry, wash the desired quantity and put to cook in an agate stew pan with ;just enough water to prevent burning. When sofi, press hrough a strainer.' Measure the pulp. If a thin sauce is required add one-half as much sugar as pulp and juice. Cook for a lew minutes and set to cool. - If a jelly is desired that may be moulded to stand alorie, add equal parts of sugar to- what has been pressed through the strainer. NCook to the jelly stage, which in mostf cases means about five minutes of actual boiling. Pour into one or niore moulds previously dipped into cold water. If you want to go to a little extra trouble, by all meansserve a cran ,berry sherbet. If you aowiot have a quart measure use(a mill bottle by which to measureJ For a dozen small servings you will require one quart water, one pound sugar, one tcaspoonful level of gelatine, a scant pint of strained cranberry juice and the juice of one lemon. Boil, the water and the sugar vig orously for 20 miautcs, beginning to count the time wKn the mixture ac tually begins to boil. Add the gela tine souenea in coia waicr. oiraiu and when cold add the fruit juice and freeze fany find the bottled cherries for use in jrape fruit, decorating cakes and the like, quite out of the ques tion because of the cost. But cran berries are very cheap and with care may be made into "mock cherries." Many women are writing to ask just hov to prepare the pumpkin. There are two methods steaming and boiling. A home-made steamer may be contrived by placing one cook-pot upon the other with a tin pie plate, into which many holes have been punched with a nail, in between, ' . ' The1 pumpkin is scrubbed, , cut apart, the seeds removed and then the remainder of the fruit cut Wo two-inch cubes. There are steamed until soft. Care 1 must be taken to keep the lower oart of the steamer supplied with enough water to keep up the steaming process. The pumpkin is then pressed through a strainer, , S To boil the pumpkin, prepare as for steaming and cook in a stew pan with just enough water to pre vent burning. Then press through the strainer. Of course, you wffht a pumpkin pie. for Thanksgiving. And ths woman who has never attempted pie before, need have no fear of failing if she follows these ( simple direc tions. For the crust sift the flour and then measure one and one-half cups You must use the standard half-pint measuring cup and level it off with a knife. lJlace the flour in a bowl preferably a wooden chopping bowl and sift into one-half a level teaspoon of salt. Cut in two-thirds of a cup of shortening. This mViy be lard, any of the vegetable fats, or butter. Half butter and half larci is to be perferred ti the entire quantity of either. The cutting ju of the shortening may be done with a chopping knife or if may be ac complished with two case knives. When the fat is finely divided wet to a paste with very cold water. Roll out lightly fo fit the pan. Prick the bottom of the crut several times with a fork, so that the air may es cape during the baking process. . Here, is the filling: Mix together, m theorder given, three cups pre pared pumpkin, one level teaspoon each of cinnamon and nutmeg and one tablespoon of powdered ginger, one cup of brown sugar, three cups of milk, one-half teaspoon of salt and two well beaten eggs. Bake in one crust until a iknife inserted cotries out clean. Qv uick Dessert: Half peaches and apricots may be drained' and filled . with seeded grapes, minced banana, pineapple and any other fruit in season, the smothered with marshmallow whip or whipped cream for dessert, easy and quick. There are endless fruit cpmbinations to be made and used in this way. - . IIIMf . - Come One and You Will Come ' Always! 1608-10-12 Harney St; Dougla 1796. At no other time does the fowl play so important a part as on Thanksgiving. Don't risk the entire success of your dinner by buying any old fowl. Come to the Central market for the finest, tendcrest fowl and everything delicious for the table. Come(once and you will come always! Choice dry picked Turkeys, per lb. . . . 45c J 1 Fancy fresh dressed ool Ducks, per lb.. , . . . . OOJC ; 16-oz. pkg. extra fancy on ' Sun Maid Raisins ;pkg. OvC Fancy Prunes,-per lb., 15. 3 lbs..., 40c 20c size Stuffed Dlives ' 12ic 22 oz. f ine Fruit, , Jam, 35c, 3 jars ' $1.00 Best grade American - Cream Cheese, lb.. . . 30c McCombi Chocolates, the r best made; per ' l OA lb., 75S ?1.00- Era fancy dry COl picked Turkeys, lb. . Fancy fresh dressed 1 1 ' Spring ChjcTcens, lb O 1 zC , , p J Fancy Thompson's Qf Seedless Raisins, lb... . OUC Large can extra ripe Olives, 50c size extra fancy Q Queen Olive ........ OS7C Advo extra fancy Peas; per S.rrt.;..$2.90 Cloverbloom Pkg. But- CO ter, per (lb.. ........ . OeSC Regular 70c Chocolates, PA per lb........... DuC Fancy fresh Dressed OC Geese, per lb OOC Fancy Pig Pork Loin OOl . Roast, per lb 04t2C Fancy box layer Raisins on" per box yUC- Large bottle extra OC fancy stuffed Olives. . OOC 20c size Queen 1 Ol Olives ....... 12"C 50e size fancy Del 7 A A Monte Asparagus, can TU C 1-lb. pkg. fancy as- ATlg sorted cookies OC t Extra choice Salted Nuts and Candied Fruits.. Tutti Frutti Cake, each Organ's complete line of Bread, Roll and Pastry id1 AA I Genuine-English Fruit CA- I Nut Raisin Bread 15 OC $ 1 .UU I Cake, per lb! OUC each. 2 for,. . ... . . " ZOC Extra fancy sound Cranberries, 10 quart or 3 quarts for , . .Fancy new Concord grapes, per basket, 00, Fancy new layer'Figs, lb.. We carry a full line of fresh fruits and vegetables of all kinds. Ei R 1 ' v EVXKTIENTH iOSi XbOWUmKT ft , , -i --v-v-' . A Better Thanksgiving Dinner for Far Less Money if You Take Advantage of These Most Extraordinary Offerings ' Every slielf, counter, tableand rack in this great , sanitary market is ' - bending under the weight of immense stocks of quality foodstuffs, all underpriced so daringly that knowing housewives are supplying their entire winter needs now. v A Storewide Shattering of Foodstuff, Prices It's simply astounding the way prices have been lowered no Half hearted methods have been employed) Savings that are positively worth while. - The intense buying on Wednesday means unavoidable congestion throughout the store. If possible, shop in the forenoons. It means better service, more comfort, better selec-. tions. , Wednesday Suecial tt v " Fancy "TURKEYS J The Pound 45c and up. Wednesday Special Milk Ifedv CHICKENS The Pound Wednesday Special Fancy DUCKS D The Pound 'Q Delicious Dainties for Your Thanksgiving Dinner 1 1 -. "iilamazoo Celery, Luscious .Cranberries, Fruit Cakes, Plum Puddings Nuts, Head Lettuce, Imported English Grapes, Dates and Figs, Candied Fruits, Jellies, Candies,. Pastry, 'Fruits, , Vegetables, N Salads, Pickles, ' Relishes, Ankola Coffee, f Table Supply Prices on Ginned Goods Simply Shout, "BUY" Vrt. in fivn vpars lmvA Omnlia lirmsnwivps ho.on nrivilfirpd to hliv calmed "good at such ridiculously low prices, llundreds are buying in case fl lots. Never again will such an opportunity .present itself. ; . l For Fruit Closet. Remember that fruit and . vege tables put up in glass jars should always be protected from the light. If your fruit closet is not dark, if the shelves are open, an old win dow shade hung over the cupboard makes an excellent protector. The shade is easy to handle. One hand will raise or lower the shade .leaving the other free for lamp or candle. A cloth curtain stretched across the shelves must be readjust ed each time with much pulling, re quiring the use of both hands. Persian Sherbet. , Stir two cups' of sugar and one pint of water over the fire until melt ed, boil tip four minutes, skim and cool. " Add the juice of one lemon and one cup of pure, fresh straw berry juice. Three teaspoons or orange liower water may be added if the flavor is liked. Pour into the freezer and partly freeze. Serve in sherbet glasses with fresh or candled fruit on the top. Twirkeys! eeseS nicks! ! Enjoy your Thanksgiving dinner. Buy your poultry . at the Washington market. Thousands of families have enjoyed their Thanksgiving for the past years. Those who have bought their poultry at the Washington mar , ket. "Sou can do likewise. Our prices are the lowest when quality is considered. WASIIiriGTON MARKET ' 1407 Douglas St. USE BEE- WANT ADS THEY BRING RESULTS 1 ME mm rui For Thanksgiving Turkeys, Ducks. Geese and Chickens . ' - Every Bird Guaranteed Fresh Killed. No Cold Storage. Fancy NO. 1 CELERY and Strictly FRESH OYSTERS Fancy " Fresh Dressed Ducks t 3Sc iancy No. 1 Dry v Picked Turkeys 47e Fancy Fresh i j y Dressed Geese ' 31c Fancy Fresh Killed Young Hens and Spring v Chickens 28 c Sugar Cured Breakfast Bacon G or Whole) 32c Fresh Hams 1 for. Roasting orl-. Whole) ;i Special at .22c BEEF CUTS w Choice Rib Boiling Beef 10c Choice Beef Pot Roast. . . .15c Prime Rib Hoast .... . ...... 18c Choice Round Steak . . . . 23c Fresh Beef Hearts . . . ... . . . lie Fresh Cut" Hamburger ... l6c Choice - Boneless Corned v Beef .... . .1, 18c VEALCUT5 Choice Veal Stew. . . ... .14c Choice Veal Roast. .... . .18c Choice .Veal Chops . . . . .25c Choice Veal Legs (i ' or v whole) C. ;:..X...l;22c Choice Veal Loins ...... . . 22c CHEESE Fancy Cream Cheese . . . . 32c Fancy Brick Cheese 32c SAUSAGE AND COOKED MEATS. Choice Wienies and Frank- furts !. . 20c Choice Polish and Garlic . . 20c Choice Minced Ham . . . . . 22c Fancy Summer Sausage . . . 25c v PORK CUTS Choice Pork Loin Roast . . . 25c Choice Boston Butts. . . . . .25c 'IS - Fresh Spare Ribs . ... .... .18c Fresh Leaf Lard. . . .20c Small lean Pork Shoulders 20c Choice Salt Pork . ... . ... . 25c? Pure Lard (per lb.) . .... .25c Compound (per lb.) ....... 19c - i Swift's Silver Leaf Lard . 54b. pail. . ... v . ..$1.35 Swifts Silver Leaf Lard v 10-11? pail .......... .'$2.65 Fresh Side Pork. . . . ... 25c Fresh Hams (i or whole) 22o Fresh Neck Rib, 4 lbs. . . . .25c1 SMOKED MEATS Sugar Cured Brisket Bacon 25i Sugar cured Bacon Squares 27c Sugar cured Breakfast Ba- 4 -con ..: .... . . . . . . . 32c Sugar cured Picnic Hams . . 22c C . ' . 1 1 w : mm ! ougar curea regular nams Zoc Sugar cured Skinned Hams . . j) (i or whole) ... . .. , .9p Cudahy's Puritan Bacon . . 46c Swifts Snowflake Butterine j J5-lb.tub . ..... .. . .. .$1.6 Best Creamery Butter. . . .62c 212 N. 16th St. 4903 S. 24th St. 2408 Cuming St. , 16tb and Douglas Stt id, .a. r i 1 ' f -;1 j. v. - 1 1 ri' - -i - ' ' ' . ' s ...... r. Mi i-i ! - - , 13