THE BEE: OMAHA. SATURDAY. JANUARY 22. 1U21.
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-Bananas As
Real Food
t I!! By LORETTA C. LYNCH.
I 'M . 1 , . - I .
... too on en we inuiK ot xne banana
m as just a bit of fruit to be eaten at
. the end of a meal or between meals.
We do not think of it as real food,
;;; but as something sort of extra. Isn't
;;; that true? Experiment has shown,
, ;;; however, that the banana has real
ill...! 1 t- f
, juuii vainc. mosi iruits we, eat e-
cause of their mineral' salts and laxl
ative qualities, but from the banana
we get strength to do our work just
;;j as we get strength from potatoes and
nee ana many other things of our
III daily diet. X
Have you ever eaten br.ked ba-
.irnanasf They are delicious and should
J! replace apples as a first course at
breakfast or as a dessert occasion
. any. io prepare these remove a
. "' strip of skin one inch in width from
. desired number f bananas; Place
i the bananas, skin side down, on an
' ; earthen or namcled baking dish.
Squeeze a little lemon juice onto
jj,' the portion of the banana from which
the strip of skin has been removed
.,i and sprinkle with brown sugar and
;;; rf'ot over with butter. Pour in enough
; hot water to cover the bottom of the
dish. Bake until, the pulp is jelly
Z like, dipping over the bananas the
JJJ syrup that forms in the dish occa
; sioually.
II There is perhaps nothing to so
tickle the grownup palate as a weli
" made banana fritter., And here is
!! the way to make them just right.
JJ Three bananas will be required, for
f:V aMozen fritters. Peel them and di
'! vidche banana in half lengthwise.
j; Then divide each half crosswise so
... as to make four ;- portions out of
HI each. Dip each portion in lemon
; juice and then into powdered sugar.
' Let stand while preparing the bat-
;;; ier.
n For a good fritter batter sift to
rn!!!'' Ccther one cup of flour fone-half
JjJ pint) with -one-fourth level teaspoon
n of salt and one teaspoon of baking
"J powder. t. Make a we'll in the center
and drop in an unbeaten egg. Pour
!!' in milk, a little at a time, and stir in
.!." ever widening circles, beginning at
Hi the center. Enough milk must be
III used to make a rather thick drop
JJ batter. Beat at least three minutes
ill to enfold air and remove lumps.
JjJ The portions lire dipped into this
i. batter several times and then fried
-JJ in .hot, deep fat until a delicate
brown. The , fritters should be
!!! drained on unglazed paper and
JJ served with a lemon or orange sauce.
' Every housewife should have a
; JJ simple recipe for ' a pudding sauce.
' 'J The lemon sauce is a sort of stand
Mi by and can be altered to fit the ce
il! casion by any clever woman. To
, the juice of a lemon, add the grated
!!! rind of one-half of it. Mix in two
j; level tablespoons of sugar and one
m tablespoon of cornstarch.
JJ When free from lumps, add -one
" and one-half measuring cups of hot
. !!I water. Cook, stirring until the sauce
JJ boils and thickens. Taste it.' Add
mi more sugar if desired. Stir in a bit
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There are 24 different cardsln the entire series. Get
the entire set. Don't miss one. ; They are all interesting
" :T-and instructive! -, . '
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Tiitti Frutti Ice .Grearii
VHE CLEVER craftsman who creates our famous
Sunday'Special Ice Creams has taken Assorted
French Fruit, combined it witrfa Vanilla Custard and
I produced a dessert that will linger in your memory.
Anv Harding dealer will suooly it. -
Phone Douglas 2793
I!
IhntfsfVljrOIBa
OMAHA
PturrriNO
COMPANY
CCMNEXCIAl FRtXTCXS-llTNOSrUniUS -STKlCltCKMSW
, tool .UAro,e vice t .
of butter at the end, if the cost does
not have to be consider!.
Even folks who do not care for
frait sahd as a regular thing are
fond of the banana and peanut sa'.ad.
this salad should not be prepared
much in advance." as bananas that
stand long are apt to discolor. Ar
range the cut . bananas on cnsD
leaves of lettuce. Pour a little lemon
juice over each and then sprinkle
generously with- finely chopped pea'
nuts. If liked, cream mayonnaise
may be used over all.
This salad, however, is decidedly
palatable if served with lemon juice
only. But for those who enjoy a
good cream mayonnaise, the follow
ing recipe is .given. In a soup plat!
put half a level teaspoon, each of salt,
mustard and a few grains of sugar
and cayenne u-liked. stir in the yolk
of one egg.; Gradually stir in one-
half to one cupful of oil. a single
drop at a time f until at least one
fourth of the cup is in. v
After this the jil may be put in
several drops at a time. As 'the
mixture tiickens, thin it with a few
drops of vinegar or lemon juice. At
the finish? the mixture should be
stiff eno'ugh to hold its shape.
' This mayonnaise may be uscM as
it is o', if cream mayonnaise is de
sired, whip up half a cupful of cream
until stiff and. "cut it into the dress
ing just before serving.
Banana whip is a real delight if
carefully, prepared.' Through ' a
strainer press four bananas after the
skin has been " removed. Add the
juice of half a lemon and half a cup
of powdered sugar. Bake until clear
and jelly-like in an earthen dish. Let
cool. Whip until stiff, the whites of
two eggs. Then cut and fold this
carefully into- the mixture. Chill.
From the yolks prepare a soft cus
tard. Flavor with a few drops of
vanilla extract. Chill. Serve the
banana whip on chilled dishes and
pour the custard sauce around it.
Buying and Cutting VeaL " -Veal
is divided like lamb and, is
becomine themosf expensive of all
meats. The shbuldcrand "breast may
be stuffed with a,rbread or potato
and onion 'dressing.'; The neck is
used for stew and the rumj for pot
roasting or braising.' The leg weighs
about 11 pounds and Contains about
eight pounds of solid meat and three
of bone. ' The filet is cut' from the
leg and then cut uo for roasting or
into cutlets. 1 he balance s used tor
stew or casserole. A large family
can dispose of the whole leg of veal,
but as comparatively few use the
knuckle or end of the leg the butcher
is compelled to charge a large price
for the cutlets in ordT to make any
profit.
Raisin Coffee Cake.
Three cups flour, five tablespoon
fuls sugar, one egg, one one-fourth
teaspoonfuls salt, four teaspoonfuls
baking powder, one-half to three
fourths cupful milk, - three table
Fpoonfuls shortening, one-half cup
Jul chopped nuts, one cupful raisins.
Sift the dry ingredients together;
add raisins. To one-half cupful
milk add melted shortening, sugar
?nd beaten egg; mix thoroughly and
add to the dry ihgredients; add milk
, A BEAUTIFULLY ILLUSTRAT.ED
MOTHER GOOSE CARD
Is "Wrapped With Each Loaf of .
chuilze9s
Btaiiter-Nlit
' - Breadv
'.;V'. " .T
SCfiULZE BAKING CO.
; ': '" 7 - . ' " ' '' T: ' .
i ...
Oh
Cn oTatt
ICE CREAM
W sWl WW s awns - - J .
Virginia Beauty Back
With New Creation
f (Cfc if
Iff f I
11 s? Ji
Lbv Of rwy
Miss Audrey Carrington Norman,
one of the six Virginia beauties who
have returned from Europe weat
ingi-new creations, Miss Norrhan
was attired In. a lavendcriwooland
silk mixture knitted . 'rfress,' with
short skirt, lavender wool stockings
and. angora hat and a black and gold
$eil. The Scotch heather stockings
appeared extremely suitable for a
cool day on. deck. ... ;
sufficient to make a soft dough: roll
(Gut lightly about on.e-half inch thick;
divide into two long strips 01 dough
and twist together triform a .ring;
put into greased pan -and sprinkle
with a. little sugar and nutsf allow
to rise in pan 15 minutes and bake
-frfmoderate oven-20 to 25 minutes.'
Askyour grocer to;day for
PREMIUM SODA CRACKERS
illlllSir7iij!a
-
1
r g v , AUo Makers yf TIP-TOP Bread V..
"J W ,; Tutti Frutti ' "N"
& ; ' - Fruits of all varieties . ft 1 V
! t X 'j' Your Dealer Can Supply Yon. ;
mm Mmu w umm M-umi i.t umm mma umim m-mn
Come Once
anil You Will
Come
, Always! ..
,3four faith in the comtant-high ttandard ot Central Market "Quality" cannot be shaken because "Quality ; J .
'matter ot personal pride to the Central Market. And besides, our enormous buying capacity enables us to sell our '.
''Quality" goods cheaper .than inferior "stuff costs elsewhere. Come once and you will come always. . - ,
Fancy Fresh Dressed Spring Chickens. ,
Fancy - Steer Pot Roast,' best
cuts, per lb. ........ .14Ji
, Fancy Young Veal Roast, per
lb. '....'.17Mt
Pig Pork $oast,' , -
per lb. ..ISHC'
W 10 lbs. best Granulated Sugar.
. Puritan , Flour , 8-lb. sack; , . , $2.75
Cold Medal Jlmr, -lb.-sack . .$2.98
.10 Bars Electric Spark Soap.... 65c
. 10 Bara Beat 'Em AllySoap. . . .4c
12 Varieties Fancy Cookie nark 15c
10-lb. can Wedding Breakfast
( Syrup ........ t. 69c
, fi-lb. can . Wedding Breakfast
Syrup ............. v 39c
. 1-Kal can Cane and Maple Syrup $ 1.65
No. 1 cans Fancy Peaohes, can. . 35c
cans . .41.00
-4 Item Spice Nut Cakes per dor... 10c
J Per lb. 30c
Extra Fancy Santos Coffee, per lb 25 Our Central Special Coffee, per lb 355
;3 lbs. for.;............C...:........70 3 lbs. for...;.... .......$1.00
' '" . 1 ' i .- r " 1 1 1 : " '
McComb's Regular 70c Chocolates, Saturday only, per lb..................... -59
' ''" : : "
A-? limited, amount of strictly
Fresh Checked Eggs,' dots. 58
- A,
Extra Fancy California Figs,
8-oz. package'. .......... 10
Recipes
Plum , Batter Puddings.
Perhaps no single recipe published
in this department has had wider
acceptance than that' for little bat
tea, puddings-r-one batter with many
variations by using' different fruits.
, The ' formula" is: One-half cup of
suKur, one luuiespoou vi incucu
butter,' one 1 iegg, 'one-half cup of
milk, one cup of flour, two tea-
MKinns r hakincr nowrfer
Pt a tablespoon of this batter into
a buttered cup, best in . the broad,
low cooking cups, add a tablespoon
of fruit, raisins, or shredded dates or
apple, but raisins arc best for Christ
mas; Cover, with a tablespoon of the
batter, sprinkle with shredded al
monds, or decorate in a litjle pattern
with one red cinnamon drop and two
or four leaves of angelica. Bake
for one-half hour. :
Serve with a hard sauce if you
like. Each cup may be brought
to the table on a service plate, sur-.
rounded with holly or with a spiayT
of Holly at one side. , I hesei little
puddings are good warmed up. '
j ' -,'' Roast Goose."-. " ; '
'(Singe 'tfie surface and rub off tjie
burned..1 hairs .with a cloth.. Rub
hard!' . Wash !the goose and scrape
the 'skin with' a small but not too.
sharp knife. If you choose to skin
the 'goose so as to get the most serv
ice frpmjts abundant fat, cut off the
wings and neck close to the body.
These, with the heart and gizzjrd
and sometimes the firsf. joint, are
seasoned with salt and pepoer, al
lowed to stand over night, and then
prepared like any stew "or in some
special fashion like the sour stews.
To remove the skin wjth its: layer
of attached fat cut along the breast
bone down . to. the lean meat,, then
carefully draw it off. In washing!
V
Dent accept a
loaloi bread
maKsrs name
1 onit-Tccfavth
asemaiiycitsap
imitatiwi loaves
Insist that you
secour trade
tnarii'
!l - . ' '' WfA4Hf AAM4A
- 'j , cream makes a won- . ' rJ( fs I '
-r' - S derful combination. , ls '
J l k :
... - ,. . . -., .... .. -,'
V;...,.-4.;.
Prime Rolled Rib . Roast, per
lb. ;...27.
Young Mutton Shoulders, per
lb. ...12M
Morrell's Lean Breakfast Bas
con, per lb. ......... .37
......... .85t ' 48-lb. sack Updike Flour.
No. 8 Fancy Bartlctt Pears can 35c
8 cans $1.00
No. 3 cans Apricots, per can..... 20c
t cans for...... 55c
Crlsco, ,per lb ..25c 3 lbs. for i.72c
16-os. bottle Strained Honey.... 35c
Omaha Maid Macaroni or Spaghetti
4 pkg. for 23c
Elkhorn Milk, an...l2Mi dz...$1.4B
Assorted flavors Jello, pks 10c
12-01. bottle Salad Dressing .....23c
Lge. pkg. Knmo Corn Flakes 10c
Itens Graham Biscuit, lb. 22lac
;h,2-lb. rolls,' per lb. ... . .40
Leaf "Lettuce, eachi.l , J. .5J
Fancy Spinachj lb. . 13t
the goose use waters until the inside
comes clean, but work quickly, then
'vipe dry, and the goose is ready to
season and truss. , If the skin of
the goose has been removed al
ways for economy's sake and' only
by those who know how, tor make
profitable use of it the skin of the
neck or a pork or bacon .rind or a
real blanket of "larding bacon,"
which is a thin and large square of
entirely at salt pork, may be fasten
ed with skewers over the breast be
foce it is put to cook.
A stuffing of mashed potato is ac
ceptable Jor goose, or one of meats
ground up, seasoned well and pound
ed "to a cream, but a bread dressing
or stuffing is lejss acceptable with
goose than with any other meat. If
the idea is only to season the goose
well in some way put into the body
several onions, some stems of celery
and am apple. ,
A bit of vegetable may be used un
der the 'roasting or baking goose,
which will season the basting liquid.
Some hot butter, or merely some hot
water a little-T-may be used at the
start, Baste every. 10 r 15 minutes
until done.; A -good, solid, or-v-u
fire is needed, hut it must be gradu
ally lessened. from so-called hot.aftcr
the. goose is --thoroughly heated
through, especially if this fowl is
cookad iu 'its skin. " (
Banbury Tarts. ' -
Chop one cup of raisins. . Roll
three crackers fine. . Mix these two
with oue-cup of currants, one egg,
the grated rind and juice of an or
ange, and, if you want, add a bit
of yarious spices. Cut out little
rounds of well chilled pastry rolled
thin, put a - small ball of this filing
on one side of the round, wet the
edges all (around with white of egg,
press them together after doubling
over one-half, run the pastry wheel
around the joined edges to flute and
fasten them. Bake in rather a hot
oven. Ihey are prettiest if glazed.
1608.10-12
Harney St.
Dougli
1796.
Pig Pork Loin . !. Roas, young
and lean, per lb. 25f
Fancy Mutton tew,
per lb.u. 7K6
Sugar Cured Picnic Hams, per
lb l7Jd
I I
.$2.35
Blue Label Catsup 25c
May Flower Corn, can .'.12Vc
Dozen ...,.$1.48 '
Country Gentleman Corn, can..l7'
Dozen $2.00
Wisconsin Poas, can. ........ .12Vtc
Doien' $1JS
Sunmaid Raisins, lb 30e a
Fancy Prunes lb 12sc 8 lbs for 35c
22-oz. Jar Pure Fruit Jams ,...35c
8 for $1.00
Itens Fairy Soda Crackers? lb...rc,
Cloverbloom Creamery Pack
age Butter, per lb -52
Strawberries, Mushrooms, Fresh.
Fruits and Vegetables of all
kinds. "
SPECIAL FOR SATURDAY
Prime Rib Rolled Roast, per
lb 25c
Choice Steer Round Steak,
per lb. 20c
Choice Steer Shoulder Steak, .
per lb. .............. 1 5 ?i e
Choice Steer Rump Roast,
vper lb , ,15'c
Choice Steer Pot Roast, per '
-lb. .... ......... 12 c
Ex. v'ancy Young Mutton Legs,
per lb. . .17?$c
Ex. Fancy Mutton Chops, per
lb. .12'aC
Best Creamery Butter, per lb 44o
Lean Boiling jleef, per lb. ...9c
Standard Corn, Peas and To- I
matoes, special per can.. 9
per doz. $1.12)
No. 3 cans Solid Packed To
matoes, special, per can.l2e
per doz $1.43
Washington Market
1407 Douglas Stfee '
! Prints
, .1. I
i fo) no r?nfl n fo) . ro)Rri I
w lyj is Lfu M M wumwu ,
4903 So. 24th St. ' 212 No. 16th St.
For Quality pleats, Quick Service and
vFreshf Choicest Sugar Cured Choice
, rLeaf Cut Chuck Picnic Hams, Porttoin
r Lard '' ; Roast Special at Chops ,
'iScf JVc 13c 22c .
Sugar Cured, Regular Hams, or whole. .
Fresh Killed Hens and Spring Chickens . . .
Sugar Cured Breakfast Bacon, or whole
Fresh Cut Breakfast Sausage, special at. .
PORK CUTS
Choice Pork Loin Roast ... 20c
Fresh Boston Butts. . ... .20c
Small Lean Pork Shoulders 16c
Fresh Spare Ribs. . . . . , . . . 15c
Fresh Leaf Lard 13c
Fresh Side Pork . . . . ... .22c
Pure Lard, per lb. . . . . . . . 18c
Compound , . .... i( .' . . 14c
Fresh Neck Bones, 4 lbs. . . 25c
Fresh Pig Feet, 4 lbs.. '. . . ,25c
Fresh Pig Ears, 5 lbs. .,. . . 25c
Fresh Pig Livers. . . . , . .5c
Fresh Pig Snouts ........11c
Fresh Pig Tails... . . . . . . 17c
VEAL CUTS
Choice Veal Stew ; . . , . . 14c
Choice Yea .7. . . . 17c
Choice Veal Chops . . . . . . 22c
Choice Veal Legs,
or whole . . ... . . . . . . . 21c
Choice Veal Loins.. ;21c
SPECIALS ON CANNED
GOODS : :
4903 South 24th Street-
W:. 2408 Cuming; Street
Fancy; Early June Peas,- ;v;i' .;
, 3 for . ...... . . . . . . t. 38c
Fancy SweetjCorn, 3 for. . . 38S
Fancy Cut Beans, 3 for . . 38c
Fancy Pork and Beans,:
3 for .v . ;28c
Swift's Snowflake Butterjne, '
Vj5-Ib.tubs J . . . $1.40
Best Creamery JButter. . . . 47c
Express and - Mail
!)Tifir?iii
Criscp,' all we have on Satur
day, only, per lb.. 24c
Rumford Baking powder, 1-lb.,
5 -lb. and 10-lb. cans special
per it .27c
Elastic- and Celluloid Starch,
special,, per pkg. . ..7Bc
Reg. 16c bot Kamo Pickles,
Sweet and Sour, 3 bot. .'. 35c
Our No. 8 Coffee, 3 lbs.. .$1.00
Apricots and Peaches in Syrup, ;
per gal." 76c
3-lb. Can Kamo Sliced 'Apricots
Muscat Grapes and goose
berries, in syrup, per
can 37c
3 cans for ......... . .$1.00
Campbells Pork and Beans, spe
cial, 2 cans for .'.25c
Campbells Soup, all flavors,
2 cans for i25c
Sauer Kraut, special, No. 3
, cans, 2 for t. 25c
the NEWS of the en- I
tire world when it is NEWS
CASH IVIARKETS
Choice Rib
LAMBS:
Genuine Spring Lamb,
Forequarters .
Genuine Spring Lamb,
Hindquarters .
Orders Filled From
SATURDAY
SPECIALS
Genuine Liobig Red' Cross
Bouillon Cubes, regulur
85c value, 3 boxes for.- ,84c
60c Sunkist Navel Oranges,
per dozen, at . ... ... .43c
Best grade Hawaiian Sliced
Pineapple, 3, large tana
for ... .$1.32
Raspberry Jiffy; Jell,' 4 pack-
ages for .42c
Lipton's Tea, .JJ-jb. pkg.. 41c
Snowdrift, a pure" vegetable .
shortening, 1-lb. can ..23c
Wedgewood-and Meadow Gold
Butter, .per lb 54c
Fresh pack. Holland Herring,
per keg .......$1.38
Omaha Maid Macaroni and
. , Spaghetti, 6 pkgs. for. .32c
Puritan Flour, 24-lb. sk, $1.38
Wisconsin Standard Peas,
good quality,. 6 cans ..68c
Fresh Spinach, per pk. .. .35c
Just arrived first shipment of
Simon & Weils' celebrated
Matzos. i
Boneless Rolled Rib Roast,
'corn fed beef, per lb. . ,30c
SOMMER BROS.
28th and Farnarn.
"M.n. omit.
' 2408 Cuming St.
Lowest Prices . ; v
. . . . . ., 18c.-
... . .:v v .Vo.31c
. ... i . . . . ... . .24c
. . . . . . i . . 16c
BEEF CUTS
Boiling Beef . . . .9c
I .,.' . i .... Hi I
Choice Beef Pot Roast. . . . 11c
Prime Rib Roast Beef.. . . .18c
Choice Round Steak ...... 20c
Fresh Beef Hearts. . . . . 10c
Fresh Cut Hamburger. ... . 17c
Fresh Beef Livers. . . 10c
x SMOKED MEATS
Sugar Cured Strip Bacon . . 18c
Sugar Cured Back Bacon . . 20c ,
Sugar Cured Brisket Bacon 20c
Sugar Cured Breakfast
Bacon .... . . . . . .1 . . ; .24c
Morris Supreme Bacon,
I, or whole. . . ;V. . , . .-. .42c
Cudahy's Puritan Bacon, .
i or whole. . . . . . . . 142c,
Sugar Cured Skinned Hams, r
K h or whole f". . . V. . . . ... .24c
.121r
.20c
CHEESE
Fancy Cream Cheese j . . . .32c
Fancy Brick Cheese . . . 32c
SAUSAGE AND COOKED
; MEATS
Choice Wienies and v
T. Frankfurts s.:'; . . ; . . ; . ; 20c
Choice Polish and Garlic ''
r Sausage . . . . . . i20c
Fresh Liver Sausage... . . . .18c
Fresh Bologna Sausage . . . 18c
Fancy Summer Sausage . . .25c
This List Promptly5.
mm.
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