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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Nov. 27, 1920)
THE BEE: OMAHA, SATURDAY, NOVEMBER 27, 1920. 15 Housekeeping for Two By LORETTO C. LYNCH. The problem of furnishing nour ' isliing, palatable meals with sufli cient variety to encourage appetite, is a problem indeed, not only for the little bride just startinir Iiousckeco ins, but io flxr vnjail vrbo jms oeen used tt aok;rttJiin quantity. It is a)l very vwclf to tell a woman with two in the family that it is more economical forMary to pur- . chase a small leg of lamb. But what about poor John, wo unlit eat faid lamb for lreakfaslimie ana sup per in every conceivable form for a week. If you must nrcpare for two only, suppose we "tra 4wih j breakfast, Try a simple inentt like sliced or anges, oatmeal with top milk, rolls and cocoa. Half a large orange thilllw k:fl'.1 111.1 c fM-i fl 1 ' Uritll oi.vvv aiiu Jll 1IHI.M ...... i sugar, makes a fain serving!! Allow six sliKhtly rounding tablespoons ot 'raw oatmeal for two servings. In cooked oatmeal, 1 suggest cooking a double quantity. Part may be served on the first morning and the rest may be stored awav to be re heated anaV-served the third moru- ;. On the see'ond nionung, a ready-to-eat cereal might be served or a soft-cooked egg or an egg scram bled with a hit 'of ' bacon might be substituted for the cereal. It is a .mistake to undertake too many courses., The little Ijrlde only be ' ginning Viler housekeeping should limit her breakfast courses to two or three besides a drink. Cocoa is delicious if properly made. It is not only a drink, but a food as well. And the man of the house will like it occasionally, if it is rich and well made. For two cups of cocoa, int a saucepan put four level teaspoons of sugar and .two level teaspoons of powdered cocoa. Add 'one-half measuring cup ot cold water, after the sugar ,and cocoa have been thorougTity tmxed. Mixing the sugar with the cocoa prevents the annoying 'lumping. Boil the mixture for three minutes. Then add one and one-half measur ing cups of scalded milk and mix well. This will give twos, regulation tea teacupftt!s of" cpcoa. If you are .'erviutf yotir' cocoa from theMarge :..ize coffee cups, the. quantity will incd chanfiing.. But not the exact nunntsy you use eo that-you may inake the. desired quantity without left-overs which4 some already well 1'd person usually drinks "just to get rid of." . Tor two cups of coffee, into a saucepan put three .rounding-. table spoons of coffee ground medium tine. Add two cups of cold water and bring to the boiling point and boil two minutes. Strain through a fine strainer and i serve. This might be prepared the evening be fore, bottled s "and set aside-in a cool place after straining!- to ,,be quickly heated in the morning.' The smatK steak, or ' pound of chopped beef, if a eood buv for two. Odd bits of the steak may be trim-4 med off or a . few spoons of the chopped meat set aside asXhe basis of a little broth tor the next day. A couple of shoahier muttpn or lamb chops wllr provide" stffntfent trimmings when combined with vegetables and rice to give a savory .stew or meat pie for another meal. ' Young "housekeepers , who are adept at ' cake-making, feel vthat they sometimes: want to: have' real hiine-made , cake for dessert. But the prospect of having J to .eat a large three Tay"ef ifakei until iSt has disappeared j often jjj deters hef from making cake, ' 3 J t I' A Here is - . Jiiitt.p lake ' uppne ii iHth of your recipe, 4 That is,' divide the quantity pf.: each ingre dient called for. hy . four.1. Bake this in one layer. Then? cut the layer in half. Spread jeUy or. whatever you will between,;;,-A threc,'Jayer a rra ngentent; ;may; bel as easily pro- viilid. . t'-V-V "-' ; ,! atko Makd Engagement Announced f : m Cj ?k ' f rf- VTr i Mr. and Mrs., Walter, H. Rhodes announce the engagement of their daughter Mildred Beatrice, to Rich ard Ware Hall, son of Mrs. R. S. Hall. No date has been s,et for the wedding, but it will probably take place in the early spring. Miss Rhodes attended Brownell Hall here and later was enrolled as a student at the Art institute in Chi cago. She wis an Ak-Sar-Ben maid of 1919. Mr. Hall was ' graduated from Yale and during the war served overseas as an officer in the field artillery. The Cook Book ' ' By JANE EDDINGTON. -! Wh With Peanuts. green peppers, two onions sliced, and as much celery as is reasonable, if you have it. Stir these around in the fat for about five .minutes, add ing any leftover flour of that used to roll the meat in, put the meat on this bed, rinse off the plate on which it has stood with two tablespoons of water, and close the kettle. More water can be added, but the meat will rthen be seethed in steam, whereas in the small amount it may be cooked brown, if basted every 15 minutes With the iat in the kettle, mingled with fat hfcTf has cooked from it, and the juices from the vegetables. It is best to cook a piece of meat like this in a kettle just large enough, with no waste space. 7- i I I ' Ntxi Sunday Harding's v Q Special Ice Cream Will be " f H Peach Marmalade y Vanilla Ice Cream and the very irv - in Pound dessert to look iorwara to. uraer Vi!5 M a today by phone from any dealer v who serves y u " YltCT. CREAM jyrj Come Oivc .rCy "1! 1608-10-12 AUv.y.! (Pyl "96.1 Small Pig Pork Loin )A 1 - Fancy Steer Pot C Prime Rolled Rib 07i Roast, per lb. . . . . . 2v Roast, per lb IOC Roast, per lb. l"2C Tig Pork Chops, i Qf' Fancy Young Veal OA Fancy Young Veal 1 P per lb OUC Roast, per lb. ." 6vC Breast, per lb IOC 10 POUNDS BEST GRANULATED WHITE SUGAR V 48-lb. sack Golden (fcOC West Flour .... . PfO Tall Cans Elkhorn Milk, per can, 12ftc, per 1 AO dozen $1.K No. 3 Fancy Apricots in syrup, 25c, per dozen P O 10-lb. can White Karo 7C Syrup OC Extra fancy Country Butter in rolls, per . CQA 98c 48-lb. sack Omar fcO yf Flour PU Extra fancy Wax or Strini? Beans, can 12 He, dl OC per dozen J)00 Central Special Coffee, 45c grade 35, 3 f( pounds . vl vlll Quart cans Maple (iti Syrup DOC Cloverbloom Creamery Pack age Butter, per lb. .4 60c 5 lbs. popular brand tf -l AC Nut Butter ...... M1.TU 48-lb. sack Puritan Flour No. 3 cans extra matoes, per can, 15e, per dozen. . . . Golden Santos Coffee, QC Tier lb.. 30ci 3 lbs OOC Fancy Prunes, per lb., 15c, 3 lbs. for Fancy Checked Eggs in Crif cartons, pei doz. . .... wUC $2.75 fancy To- $1.75 40c mh KfiraaM w HiM;MH VMMH ui urum mmi rmm mmsf Peanuts we learned to make the' best of during the war in order to save both meats and fats. But we also learned to like them. And even now we do not want to give ihem tip. Cottage Cheese Loaf. V . Two tups cottage cheese'one cup leftover cereal, one cup bread crumbs (dried in oven) four table- spoons peanut butter, one-nalt cup chopped peanuts, one teaspoon onion spice, a pinch of sage, salt, cayenne and paprika. Liquid, if necessary, to mix. Morm into a loat ana DaKe in a not- oven twentv or iwentv-nve fjunutes or until brown. Ur take in greased bread tin and turn out on a platter. The cracklings left from tried-out fat or partially tried-out ground suet may be used m place of peanut butter. Peanut Salad. . Qne pound of fresh roasted pea nuts, one head of crisp lettuce. Wash the lettuce and crisp it . in the re frigerator. Halve thermits and pile them in the, leaves of lettuce..Dress with French dressing!; j"' . Peanut Candy.' Two quarts freshly roasted popped . corn two- ' cups ifeshly roasted peanuts',, one- teaspooti of vanilla, one cup tef syrup, half tea spoon of salt.', Boil the syrup, vine gar and salt ontil the syrup hardens when dropped in xpld water. Add the vanilla and pour 'while hot over the popcorn and ptanbts and mix well. When xooLenough' to handle grease the hands and form into balls. Drink Milk It is not a question of the amount of food provided for the American child who is undernourished, but of the kind, as the proportion of chil dren who are undernourished iin the families of the well to do isT about as large as that in the poorer dis tricts. An effort is being made by various agencies to teach children and their parents the kind of food that should be given children; -and the success that is attending tfie effort isj.cn couraging. - ,.-, The thinfe stressed most in these campaigns is that children rritist have plenty of milk, .Given an abundance of that food and yon have gone a long way in giving a child his cliance for health. A quart of milk a day lor every child is not too much. In Japan the women raise silk vfifm anft m aftpr "tvWrh ihey reel their r-i!k to help meet the "Preparing Meat for Cocking.- One of the most economical ways ot preparing meats has received lit tle or no. attention from the house wife,', although the hotelchef has workedif p. to a science. He has taken the least expensive pieceis of meat, boned them, rolled and tied them into perfect cylinders or blocks, roasted or braised them, then carved them as unwastefully as the house wife would slice a mat loaf. W fcaye.;on weyjynj)tft rath er new illustration of what -can be done in this way, in the picnic or Cal ifornia ham, which is' a boned, rolled, and tied shoulder of pork. Neither this nor any other meat shoulder will roast well unless bemcd. And as to carvjng it with the bone in you cannot do it without getting a good many scraps. A shoulder of lamb roasted just in the p!---? it came from the butchedjs '.: ly uncarvable and often di . ..cd. A professional says of tii '.i snotild er of lamb or mutton, after giving the direction to bone and tie so is to form an even roll: "Don't make the mistake of roasting the shoulders with the bone in. It is not only wasteful of the meat, but makes a scrappy piece of it when carved. Neither will ij roast well." Thfs""professional prepares meat shoulders in general by trimming the leg of meat so that it may serve as a handle, and then tying the shoulder part as you would tie a box so as to have the string cross the top in three places, or five if a large box, this- being caught once through the string passing at right angles to it. " By taking out the sKoulder bone and folding the boneless part around the leg of a shoulder of lamb, the whole may be tied , up to form a block of meat almost as solid when cooked as a block cut from the loin. Some of the pieces of meat that are tied up carefully for cooking are: The sirloin of beef, the short beef loin, brisket of beef, .and other boil ing pieces; the larded5 tenderloin of beef,, the piece of beef (chuck is the best, which is used tor pot roast or marinaded and used for beef a la modeit. is tied before being put into the pickle as that may distort it), shoulder, ot veal, boned Dreast of veal, shoulder of lamb or mutton, boned neck of lamb, saddle of lamb or mutton, boned leg ot lamb, fresh and cured and boned pork shoulder, fresh ham boned, the back part of a bankrolled for boiling, etc The 'liutcher"': will even bone a squab if you pay, him for it, but home cooks, aitnougn tney may gci ragged ravr meat" from their at tcmps,' say -to bone a shoulder or lamb, will sbo learn to do better, and the rags; when well bound up in side the roll will be further bound by the cooking. Rolled meats may be roasted, but rolled lamb or mut ton is best braised on a bed of veg etables. If roasted the regular rule for cooking lamb must be followed. Roast Lamb. ;Lamb must be roasted quickly in a brisk oven. )" Its shape as well as the degree of heat applied will dc termina how long per pound. Since it ha? great amount of fat, the Kps wavf to seal the outside of the meatii if ft is not rolled up in a fat cover, is to pour hot fat over it A little butter, a little beef dripping from a seasoned roast, a little of its own fat, are good tor this. Braised Shoulder of Lamb. Take off the skin of a shoulder of Jamb and remove the shoulder bone,lwhich may be cooked witn mher trimmings for a gravy. Watch the lbutcher bone one for you and then try it yourself. Chop off the urfresh knuckle of the leg part and fold the meat when you are ready to bind it with a string around the part remaining. This gives a firm tress to the roll which the amateur in earlv 'efforts at tying up meats the iron kettle called a 'Dutch oven, fry out in it a little salt pork. Roll your roll of meat in some seasoned) flour, then .sear it all around in thft hot pork fat Take out the meat and put into the fat in the kettle, several carrots sliced, some chopped 1 i NOCOODNd WFood Drink" foi All Agea Quick Lunch at Home, Office, and Fountains. Ask for HORUCJCS. wAfoid Imitation! & Sabshtates Special for Saturday iipfon's Tea, J-lb. tin, pkg. ...45o Blue Ribbon (peeled peaches) 2-lb. pkg 68c Meadow Gold Wedgwood But ter, lb 64c C. P. White Naptha Soap, 10 - bars for 79c Holland Herring (Milchner,) i . per keg $1.48 Carolene Evaporated Milk, 12 't tall cans . .. j. .$1.25 9-oz. can White Cross Ripe Olives, per can 1 28c Snider's Tomato Soup, 1-lb. can, per dozen $1.35 Wesson Salad and Cooking Oil, 1-pint can for 33c New York Buckwheat Flour, ! 4-lb. sack .......... .39c Iceberg Head Letuce (large head), for 15c Cauliflower (pure white), large head .25c SOMMER BROS. 28th and Farnam ,6t. " " Harney 0188. ' D D D D D D D D u D D fUl fi S ' U ffas U D D D D D D 0 D D D D II I D 0 0 D - SPECIALS FOR SATURDAY First Grade Creamery Butter 57 Fresh Dressed Spring Chicken, per lb 2794 Extra Lean Small Pork Chops, per lb V. . , . . ..22 n , t T" 1. T I jXira ljean rois j.uiiib, per lb. i 22 Choice Steer Round Steak, per lb , 25 Choice Steer Pot Roast, per N lb '. 12 Choice Steer Boiling Beef, per lb ...10 Armour's Star N Hams, Half or Whole, per lb Swift Premium Hams, Half or 'Whole, per lb ,..AVt New Mixed Nuts, per lb ..25 3 '- lbs. of pur very best coffee, .1.00 No. 3 Cans Tomatoes,, per can, I 15 No. 3 Cans Pears, peaches, apri- cots-in syrup, per can 29 New Post Toasties per pkg. ..11 Our Very Best Cocoa, per lb. 13J4 Ex. Fancy Navy Beans, 4 lbs ....29 Peerless Laundry Tablets washes clothes without rubbing, yCft 16 tablets to the boxper box a.ww Full line of fruits and vegetable at the lowest prices. WASHINGTON MARKET 1407 DOUGLAS ST. l.ljll. I, I I I - I. I . .-LI COURTNEY BUILDING DOUGLAS 3940 EVCNTICNTH pouamtmgT SPECIAL BARGAINS GROCERIES B, & N. Paris Corn, doz.. $2.40 Corn, Advance brand, doz.S1.35 Pumpkin, No. 2 cans, doz...75 farmhouse String Beans, per dozen S1.35 Omar Flour $2.65 Plour, Blue Bell and Red Poppy, 48-lb. sack ....$2.75 3t cans Ripe Olives 37t .Snider's Catsup, bottle 31 FRUIT ASV VEGETABLES Crape Fruit, 3 for ..25 New English Walnuts, lb. . . .32 Head Lettuce 154 and 20 York Imperial Apples, per basket $2.39 TEA IB COFFEE Ankola, per lb -45 3 lbs. for $1.30 Santos Coffee, lb 254 A Good Mild Drink. Lipton's Cocoa, can 294 Advo Jell, aDy flayor, 2 for. .254 BUTTER, EGGSAJfD CHEESE Best Creamery Butter, lb. . . .624 New York Cream Cheese, lb. 324 Full Cream Brick Cheese, lb. 324 COOKIES AND CRACKERS Iten'a New Fig Drops, lb. . . .324' Echo Susar Wafers, 2 pkgs. .354 Iten'a New 10c pkg. Cracker, 3 pkgs. for 274 MEATS Country Dressed Chickens, Springs or Hens, lb 244 Pork Roast, lb. 22 W 4 Spare Ribs, per lb 154 ' Pot Roast, per ib 154 Boiling Beef, per lb 94 ) Round Steak, per lb 354 Sirloin Steak, per lb 304 Hindquavter Lamb, lb 154 Forequarter Lamb, lb 12 H 4 DELICATESSEN Try our Salads, Sandwiches, Candied Sweet Potatoes, Coquettes and Fisa. We Deliver $5.00 Ordess to Any Part of the City Write for Our Price List. im 1R Jl Omaha's leading Gash Markets 'Lower Prices on Quality Meat and Provisions. We fill mail and express orders from list promptly. Choice Pork Loin Chops 25 c. Sugar Cured Skinned Hams 2 or whole ' 26c Choice Sirloin and Round Steak special, at". .' 22C Choice Pork Loin Roast i or whole 21c Choice Pork Shoul ders small and Lean for Roasting 20c Sugar-Cured Breakfast Bacon, or whole ...... .'. 34C PORK CUTS ' Choice Pork Loin Roast. . . 21c Choice Boston Butts ...... 21c Fresh Spare Ribs 16c Fresh Leaf Lard. . . , . .20c Small Lean Pork Shoulders 20c v.- .... Fresh Hams ( or whole) 22c Fresh Side Pork 25c Fresh Neck Ribs, 5 lbs. .... 25c Fresh Pig Feets, 4 lbs. . . . ; 25c Fresh Pig Ears, 4 lbs. . 4 : . . 25c Fresh Pig Liver . . . . ,7c Little Pig Hearts 10c; 3 lbs. 25c Fresh Pig Snouts . ...... .11c Pure Lard (per lb.) 25c' Compound (per lb.) ...... 18c Silver Leaf" Lard, 5 lb. ; pails . . .$1.30 Silver Leaf Lard, 10-lb. rpaiisv.. ;...)...:.... $2.55 Choice Salt Pork. ...... 23c New Sauer Kraut , . 8c Our Pickles, large, per doz. 30c VEAL CUTS ChoicevVeal Stew.-.V. . . .15c Choice Veal Roast 18c Choice Veal Chops 25c Choice Veal Legs (i or whole) . . , ..... . .22c Choice Veal Loins. . . . . . .20c SAUSAGE AND COOKED ' MEATS Fresh cut Bulk Sausage . 20c Fresh Link Sausage. . . . .22c Choice Weiners and Frank furters 20c Fresh Bologna and Liver Sau sage 18c Choice Polish Sausage. . ..20c Choice Garlic Sausage. . ..20c Fancy Summer Sausage. ..25c SMOKED MEATS Sugar-Cured Strip Bacon. . 26c Sugar-Cured Brisket Bacon26c Sugar-Cured Bacon - Squares .............. 27c Sugar-Cured Breakfast Ba con . . . : . . : . ; ; ..... . 34c Sugar-Cured Picnic Hams 23c Sugar-Cured Regular v . Hams .' . . . .28c Sugar-Cured Skinned r Hams .26c Cudahy's Puritan Bacon. .48c Cudahy's Puritan Skinned Hams . :. .37c BEEF CUTS Choice Rib Boiling Beef.. . 10c Choice Beef Pot Roast. . 42ic Prime Rib Roast. :.. . 18c Choice Round Steak. . . .. .22c Choice Sirloin Steak 22c Fresh Cut Hamburger. .... 18c Fresh Beef Hearts. ....... 11c Choice Boneless Corned Beef . . . . . . .18c CHEESE Fancy Cream Cheese ..... 32c Fancy Brick Cheese 32c GENUINE SPRING LAMB Fancy Forequarters . . Fancy Hindquarters . .12ic . . 20c SPECIAL ON CANNED GOODS ' 4903 S. 24th. 2408 Cuming Fancy Early June Peas, 3 cans , 38c Fancy Sweet Corn, 3 for x . . 40c Fancy Cut Beans, 3 for . . . . 38c Evaporated Milk, 6 tall . cans .............. . 72c Fancy rork and Beans, 6 . cans - v 65c Fancy Catsup, 3 bottles . . 35c Laundry Soap, White Nap tha 1 45c Laundry Soap, 1 0 bars . 45c Laundry Soap, Pearl White 10 bars .... .45c El BB8 212 N. 16th Street. 2408 Cuming Street. 4903 South 24th Street. ft will appreciate. Use for the cooking tig a cost ot living ' ', ' f
