THE BEE: OMAHA. SATURDAY. KEKHUAKY ia. lyi'i.
How to Cook
Meat !
All housewives cook iiseut at sonic
ne or other, but the results even
with the same cut of wear, cooked
Inestimably the same style, differ
ivick-ly.
The beginner is often puilcd as
to which are the tough and tender
cuts. These are the muscles of
the legs, shoulders and neck. The
tender cuts in general are those that
ure not much used. The ineat be
tween the ribs, for instance, is ten
der. If you think of the muscles of
your own body which do you use
much which are of such a structure
that they can be used littje you can
readily apply the answers to the
muscles of the meat creature.
As a rule the tough or much-used
muscles contain more nutriment than
the tender or little used muscles.
The hard-working muscles may be
likened to the hard-working niehi
bers of a family. Tlvy demand ni-.re
nutriment and usually. get it. t!nt
unless care is taken to soften the
connective tissue this nutriment cn
n Jt be extracted and is therefore
wasted. Tougher meat,' that is the
connective tissue that causes it to
be tough, may be softened by long,
slow cooking at a temperature below
the boiling point. Therefore if you
have some shoulder 'of lamb cut up
for stewing brown the pieces in a
tittle fat, then cover with boiling
water and simmer for two or more
hours until the meat 'is thoroughly
tender. Many folks imagine that if
they can get the meat to fall lroni
the' bones by hasty cooking that that
is all that is necessary. But tlte
meat is then so tough that prcpir
mastication is impossible.
If vou desire to boil a piece oii
beef, let us say, wipe the meatcover
it with boiling water. Boil about 10
minutes vigorously . to harflen the
outside and prevent the escape into
ne cooking water oi .ine nmnmem
within. Then reduce the heat to the
simmering point and allow half an
hour or so for each pound of weight.
A four-pound piece of meat should
simmer two or two and one-half
hours. j
Suppose you buy a chuck steak.
These are not particularly noted for
their tenderness. But there is a
way of making them tender. Stir
together two "blespoons of oil and
one tablespd.t of Vinegar. Rub
this into both sides of the meat and
let it stand a couple of hours. Tus
tends to soften the fiber and give
an effect quite like the more ex
pensive cuts. The tougher cuts of
chops for instance, shoulder chops
may be treated in similar manner.
But then there are the really ten
der cuts. These require but short
cooking at a high temperature. For
instance, a porterhouse or ddmonico
steak one inch in thickness required
but five minutes' boiling. One and
one-half inch steak requires eight
or nine minutes, and a .two-inch
steak should be broiled 10 er 12
minutes. .' ('
If you broil.! hy ' gas., place the
meat to be broiled on a greased
rdate; Have the 'broiler section of
the range heated. Put in the plate.
Allow the meat -to .sear about two
minutes. Then with two spoons
turn the meat over. If you use a
fork you will pierce the meat, caus
ing the juices to flow wnd be wasted.
Sear the other side.' Then move
the plate farther away from the
flame and turn the. meat once or
twice, timing it accurately according
to thickness.
Many women are puzzled as to
how long to roast a piece of meaj.
Where a woman has had no experi
ence in cooking, she invariably
comes to grief jyhen it comes to
the Sunday' roast beef. Yet, with
the assistance of mental arithmetic
you can' pretty nearly tell just how
long any giveh piece of meat should
be cooked. Allow 20 to 30 minutes
to the pound. A little experience
will tell you just how long to keep
meat in the oven, accordinar to
whether you like it rare, medium or j
well done, r (
Vipev the meat, dredgCwith flour,
and if you like additional flavor,
rub the roasting pan with a clove
of garlic, and be sure to remove
the garlic from the pan. . Put a lit
tle salt and: pepper in the pan. Put
some bits of fat on the bottom of
the pan and place the meat on them.
When the flour has browned, pour
on a cup or so of boiling water.
This water combined with tlie sea
soning, the juice that escapes from
the meat and the melted fat. will
give sufficient liquid for basting.
Meat should be basted every 10 or
15 minutes. Turn the meat once tr
twice during the cooking.
The Hostess
The secret of making one's .guests.
comfortable and of drawing otit their
interesting qualities lies in feeling a
genuine interest in each guest and
expressing that interest with unaf
feoted cordiality. A self-consciousness
on the barf of the hostess which
expresses itself in an apologetic or
nervous air will react to the discom
fort of her guests. She .will do well
to divert their attention from what
ever imperfections may have marred
her plans by centering her attention
on their admirable qualities or their
special interests. ,
She will honor the pian whose
hobby is collecting rare books far
more by caning his attention to some
unusual book m her possession than
: .i.. e
cy apologizing lor ine irivoious inag-j
azines and lights fiction on her read-
mg table. She please the wom
an whose wealth sets her' apart by
showing an interest in some personal
achievement not influenced by her
wealth. She will draw out the as
piring business man or artist by an
encouraging interest and enthusiasm
in "hearing of the progress he is
making.
During the time that she is hostess
the woman who knows how to put
her guests at ease will put herself
entirely at their service. She will
think not of her success or her fail
ure as hostess, but of their comfort
and pleasure and of their particular
interests in. life. Here is a bit of
wisdom as applicable today as when
it was written long ago by Hume:
"In good company you need not ask
who is the master of the feast. The
man who sits in the lowest place, and
v.ho is always industrious in helping
every one, is certainly the man."
v Miss S. M. Flanagan, housekeeper
for one of the largest hotels in New
York City, employs 150 chamber
maids, 13 parlor maids. 21 bath
maids and 14 seamstresses, whose
business it is to see that the mat
tresses on every , bed are turned
' every day and also sec that all thev
curuins are darned i
What's What
By HELEN DECIE x
The table napkin shoutd never be
tucked under the chin. This would
seem to be an obvious rule forany
cne past the infantile age, yet even
in smart metropolitan hotels and
restaurants it is by no means unusual
tr. behold a husky gladiator of a man
making a ridiculous spectacle of Jiini
stlf by fastening his napkin around
his neck in babybib fashion.
After sitting down to the table the
napkin - should 'he unfolded and
placed on the lap. After eating or
drinking it should he applied as un
obtrusively as possible to the m'outh
and to the fingers. Unless one is at
home the napkin is never refolded
after eating.
(Copyright, 1920. by l'liblir Vedser Co.)
Cream nut is another name for the
Brazil nut. .
The Cook Book
Tapioca Custard.
t cuis KrnMerl nlllk
H ''up pi-ai'l tapioca
4 tfir, b.uitin mMmrftol5'
Tv, o-ttilrdb uup aucar
teaspoon "tit
1 tormpoon flavoring
Soak the , tapioca an hour in
ei cugh cold "water to cover; drain,
add to hot milk in double boiler, and
cook until the starch is transparent,
probably an hour. Add half the
sugar to the hot mixture and half to
the egg yolks with the salt. Four
the hot mixture into the egg mixture
slowly, beating until combined; re
turn to the double 'boiler and cook
a minute or two, stirring until the
custard thickens slightly. Remove
from the iire, add the stiffly beaten
whites, c'lill and flavor.
beat the eggs, add the sugar and
salt and pour the scalded milk over
. T . . .1 .1 1 ' 1 .
I tumi; return u inc uouoic Doner
I and cook until the mixture thickens
sufficiently .to coat a spojn. When
smooth and thick mix with the pine
apple, put in a baking dish and bake
in a moderate oveu until puffy and
brown.
Coffee Custard.
Four tablespoons ground
'jone quart milk, one-half cup sugar,
four eggs, one-half tablespoon corn
starch and one-eighth teaspoon salt.
Add the ground coffee to the milk,
place in a double boiler and scald;
keep the lid on during the cooking
and strain carefully; pour the hot
liquid over the well heart-tit eggs,
sugar, cornstarch and salt; strain
into custard cups (rinsed in cold
water). Place them in a pan of wa
ter and bake in a moderate oven.
They are done when puffy at the
top and firm in the center.
Coffee Pie.
layer pie suggests crisp,
flaky layers of pastry with a de
licious coGe cream 'filling and
topped with a golden meringue. Add
three tablespoonfuls of ground cof
fee to two cupfuls of milk. Place in
the top of a double-boiler and scald
for ten minutes. Then strain through
fine cheesu-cloth. .
Meanwhile cream tour tablespoon
fuls of butter, add six tablespoon
fuls of flour, three-fourths cupful of
sugar, one-half teaspoonfuT of salt,
and the yolks of two eggs. Pour the
milk over this mixture, stirring con
stantly all the while. Return to the
double-boiler and cook for fifteen
mrlnutes. Remove and allow the
filling to cool. Meanwhile make
plain pastry, using one and one-half
cupfuls of pastry flour as a basis.
Roll the pastry out to one-eighth ot
an inch thickness and cut it into
three large rounds about the size of
a pieplate.' Prick the surface of each
round well, place on a baking sheet,
and bake at 500 degrees Fahrenheit
until golden brown and flaky. When
cool, spread the coffee tilling be
tween the three layers and on top.
Beat the whites of two eggs io a
Stiff froth, adding six talilespoouftils
of sugar and one-half teastootiful
of vanilla. Garnish the top of the pic
with this meringue and rtnkle
shredded coconut over the surface.
Hake nt 300 degree Fahrenheit for
15 minutes, or until the .'meringue,
is a delicate brown. Remove from
the oven and allow the pie to become
thoroughly cold lefore serving. Tlie
layers' of pastry will cut beautifully,
and you will he well repaid."
coffee, "Coffee
Chocolate Custard., '
Two squares chocolate, one quart
scalded ' milk, three-fourths cup
sugar, one-eighth teaspoon salt, four
eggs and one teaspoon vanilla. Grate
the chocolate and heat in a double
boiler until melted, add to it the
scalded milk which has been com
bined with the eggs, sugar and salt.
Cock in the double boiler until the
mixture thickens sufficiently to coat
a spoon. Add the vanilla after the
custard begins to csol.
Pineapple Custard.
Ode cup grated pineapple, one
quart milk, one-half cup sugar, one
fourth teaspoon salt and four eggs.
Scald the milk in a double boiler.
Sunday Special "Bisque"
To caramel flavor cream, ground
macaroons and other fancy
cakes are added which give a de
lightful flavor.
Ice
Cream
- Your Dealer Cai, Supiy You
The Fairmont Creamery Co.
WASTING GAS
Is Burning Money
BA S
LIVE
BETTER
FOR
LESS
KEY
mm
WE ARE STILL LOWERING PRICES!
If You Fail to Profit It's Your Own Fault!
WEEK'S PRICES
ONE
Basko
Farina
22c
Large package Fine
Cereal for Breakfast.
ORANGE
SALE
18c DOZ.
CAMPBELL'S
ALL FLAVORS
A CAN
NO LIMIT
Aunt Jemima
Pancake Flour
46c iarge
- What do yon pay J
BRER
RABBIT
VA Size
Molasses
1 5c
ONE WEEK
ORANGE
SALE
18c DOZ.
FOB ONE
WEEK
BASKO
EVAP.
MILK
Tall Cans
Canned Cash Habit Hominy, s
No. 2ia ..-lS
Canned Cash Habit Pumpkin,
No. 2Va i.......16
Canned Sweet Potatoes, very fine,
No. 3 ...23
Canned Glencrest Spaghetti,
highly flavored ... . 16
Canned Libby's Spinach, enough
said, No. 3 : 23 ?
Magic City Pickles, mixed and
sour 22fr
Baker's Cocoa, y-Va. cans 29
All Spices, large cans, finest
quality 9$
Basko 2-oz. Lemon and Vanilla
Extract 32
Yacht Club Salad Dressing 16
Basko Jell Powder, different
in flavor 11
SOAPS-
Lenox, 6 for 25 C
P. & G., 6 for ,....75
Ivory, small, 6 for 48'
Rinso, wonderful on wash day 8i
Lux Soap Flakes ; 12, &
Argo Starch 10$
Mrs. Stewart Blueing .. 14
Good Clothes Lines, 50-ft. hanks. ..28
Clothes Pins, large packages .10
PURE
FRUIT
JAMS
45 c
i
22-oa, Jar
CUT OUT
AD
MAPLE
KARO
O Cans
for
45c
l12Size
SHOP WITH THIS AD
How Much Do You Pay for BUTTER? Basko 50c
COFFEE BaJ0c b.nd COF FEE
Quality
Potatoes
15-lb. Peck
. 35 &
Onions ,.
10 Pounds
for
25c
ONE WEEK'S
PRICES .
LaidlB
WE ARE WITH YOU
FOR CHEAPER MILK.
POWN IT GOES
l MORE.
I C MIDWEST
U MILK, QT.
JC
13c
There Are
Two
Kinds of
Corn Flakes
QUAKER
QUAKIES
and Others.
Try Quakies
Large Pkg.
19c
SAVE THIS
AD
The hens are back on the job.
Working overtime im-. fact.
EGGS
We hate a "rush gerrice" on
Eggs direct to you from enr coun
try store. See us first. Price is
right.
LIVE
BETTER
FOR
Chicken dinner in 30 min
utes. A tough old hen will
taste lil(e a pullet when
cooked in a
MUNY GAS
PRESSURE COOKER
SAVE GAS SAVE FOODS
Sold on Payment Plan..
Pay With Gaa BUI.
GAS DEPARTMENT
Oouflaa 0605 1509 Howard
W. L. BURGESS, ,
y Commercial Agent.
Courtney
Building
1 . wvnmanw Jtt'ocnnummrmsr
Douglas
3904
Values that will crowd this Great Market
to capacity every hour of the day Saturday
TWO CARLOADS OF CANE
CRANTITATFn .SI THAR P
While It Lasts Saturday, per sack . .
098
IV
a. : k i
Strictly Aflk I ? ! I
B5SHBBtBSSaBHBS5SBa3BBal (55aSBKaE5555S55.35a3 '
Strictly
Fresh Eggs,
dozen
Best Creamery
Butter,
Per lb
49c
CANS OF FINE
CORN, PEAS OR
TOMATOES
ROYAL ANN CHERRIES
In heavy syrup; Calif or
nia's best pick: regular
65c value 3 lor $1.00
35c
Oilman's
Bakery
Hot Cross
doz
Buns,
....20
Saturday Grocery Specials
Yacht Club Catsup, 40c size,
now 23
New York Cream Cheese,
lb -26
Famous Ankola Coffee, lb..40?
3 lbs. for $1.15
Golden Santos Coffee, lb. .22?
Medium Ripe Olives, quart.. 30
Calumet Baking Powder,
1 lb 27C
Fancy Prunes,' 3 lbs. for. .40?
Head Lettuce." 7l-10
Leaf Lettuce, 3 for 10
Navel Oranges, doz 27C
CIGARS!f--Ju3t Inside the Door
15c size La Azora . . . y 12c
Box of 25 $3.00
15c size Harvester ;....12c
Box$f25, .....$3.00
Light Cup (kes,
doz. 20
Ginger Cup Cakes,
doz !...15
Boston Brown
Bread, each.. 10
Saturday Meat Specials
Rolled Rib Roast 25c
Hindquarter Lamb ,.12y2c
Forequarter Lamb ...712
No. 1 Steer Pot Roast 10c
Rib Boiling Beef . ..6c
Iten's Assorted Cookies,
per lb 29 p
Country Cake, lb 29
CIGARS!
Pinto, 7c value, box 50 i. $2.K)
El Toro Porto Rican, 8c value,
box 50 $3.00
La Flor De Intal Minala, 7c value,
box 50 $2.25
:USE BEE WANT ADS THEY BEING RESULTS:
Comp
March
elled to Move
First
They intend to tear down the building and
won't renew my lease. I don't want to
move any shoes, so l am going to see if low
prices will induce the public to profit by
my predicament.
$3.75
1" AM 1 V 1 1
$2.45
Double and Single Soled Goodyear Welt Work
Shoes on army lasts. x (J Q A g
All to be sold at. tpOtifrO
"Any Men's Dress Welt Shoe in
the House for
Every Women's Shoe, Oxford, Pump or Colonial
all to be sold
at one price ........
V
Men's Work Shoes with Nailed Soles dj Q Af
good reliable shoes for every day at . 5 O
Boys' Shoes of Sturdy Quality-McKay
sewed-worth twice the price
$2.95
Boys' Goodyear Welt Shoes-stylish lasts-no better
shoes can be made- dj Q A p
all to be sold for . tpO40
GEO. MO
114 South Fifteenth St.
Opposite Rialto Theater
3
1