THE BEE: OMAHA. SATURDAY, NOVEMBER 19. 1921.
17
Why Not Use
Dried, Fruit?
I By LOftXTTO C. LYNCH.
Some folkt have the ld that In
order to l efftctive fruit muit be
both julejr and ciL Th-iy put by
drlicions dried fruhe plentiful and
cheap enough to delight the heart of
the nioit economical
' AH' dried fruiti, at well ai all
Oriental fruits, like frgi, dates and
the like, are horrifyingly dirty. Un
der the microecopc thu dirt i highly
viiible. Therefore, dried fruits muit
be thoroughly cleaned with a small
brush and warm wairr. I find a
new toothbmih desirable.
. Then put the fruit to soak in clean
Cold water in a covered vessel. The
fruit may be stewed in this same
water when plump and much of the
mineral matter that soaks out into
the water may thus be conserved.
Figs and dates, as well as raisins,
should be scalded several times with
boiling water and then spread out
on a platter to dry.
In cooking any of the ."dried and
soaked" fruits arrange to cook slow
ly. This will aid in developing the
natural flavor and sweetness. It you
must add extra sugar, add it to
ward the end of the cooking. Less
sugar is needed to give the desired
sweetness if added at the end of the
cooking.
A combination, of prunes stewed
ev ith raisins and a very, little lemon
is a pleasing change. A delicious
company dissert may be made of
prunes combined . with lemon gela
tine. A pint of lemon gelatine is
prepared and allowed to cool, but
not necessarily harden. It is then
whipped to a spongy comistenry
with a rfover egg beater and a cup.
ful cf stewed, stoned and mashed
primes is folded in, as well as half
a cup of cream whipped until stiff.
: A dcren nut meats chopped may
lie added. The mixture is set aside
to .thoroughly chill, or it may first
lie packed into molds. It is served
with ?lditionaI whipped cream.
This makes 12 servings.
. A novel frozen dessert is made by
edding a cupful of apricot pulp, ob
tained by forcing stewed . apricots
through a strainer, and a cupful of
banana pulp to a quart of very sweet
lemonade, and then freezing. The
lemonade must be over-sweet, as the
tongue does not recognize the sweet
ness of frozen dishes so readily as
others. . ". . -' ' ' 'r
There arc for sale som e stoned
cherries. Have you ' seen them?
Ten cents worth of these, cleaned
end soaked and stewed and .weet
tied, and their juice thickened with
ever so little cornstarch, will make
the filling of a pie such as the caterer
M-lls for $1. Try tt.
' The strina furs are cheaper than
She ones in pretty boxes. First,
scrub these and . then put them to
i.oak. Stew slowly, adding ?. little
lemon skin if liked. Taste. If not
sweet enouah. add a little sugar,
These are- excellent for the . first
couise at breakfast or as a simple
dessert topped with, whipped cream.
AncieritCustoms in
-Dress Unearthed -X
MnBeeJiles '
The well-dressed man of , today
may think ' that a ." snappy colored
handkerchief in his breast pocket is
le dernier cri. 'But his almost pre
historic, ancestors, as far back as
1910 can give him pointers. The
following is quoted from "Fashion
Notes for Men," in the Omaha Bee
for August 17. 1910:
"The practice of allowing . the
handkerchief to protrude from the
breast pocket is dying out. " It
seems to be tacitly understood that
a gentleman carries a handkerchief,
whether he displays it or not.
, European authorities differ as to
whether pocket flaps shall be worn
inside or outside this season. If a
decision, is reached we shall stop
the press to announce it.
The newest collars have clever
elastic bands which are intended to
enclose the whiskers on windy days.
, '. The dictarian waistcoat is a new
offering. It contains a belt which
may be set to the required dimen
sion.. When you have eaten suffi
cient to fill out to the dimension, the
tension, on the belt releases a small
alarm bell and you order your
coffee. Men'a Page, The Delinea-
Appointed on Disarmament Conference Committee
v? ' f - f t . fV! t . .- i
es
tor."
The Fields Are Brown.
.The corn is down,
The stocks are gone, ,
The fields are brown, ,
And the early dawn ,
Grows slowly behind
. Where the mountains frown. ,
The farmer can grin,
As he ruba his, hands, '
:For the crops are in
From the resting lands;
And the wheat is stored '
In the oaken bin, ,
And the farmer's wife . -Makes
merry within.
- James Stephens.
A small quantity of carbolic acid
added to - paste, mucilage nd ink
will prevent mould. An ounce : of
acid to a gallon of. whitewash will
keep cellars and dairies from the dis
agreeable odor which often , taints
milk, and meat kept in such places.
Stewed Cabbage and Celery.
Cut iiito ' shreds equal quantities
of , cabbage and celery. ' Lay for fl
few-minutes - in " cold t water, then
drain and put, into salted boiling
water. : Boil gently for 20 or. 30 min
utes, according to the season. Mean
while prepare a rich cream sauce.
Drain the cabbage and celery as dry
as possible and stir into the cream
sauce. Let it stew very gently for
10 minutes and serve... " '
Corn Bread. .
One .cup cornmcal, one-half 'cup
boiling water, two cups whole wheat
flour, one teaspoonful ; salt, three-,
quarters teaspoon- soda, . three , tea-,
spoons baking powder, one egg, two
tablespoons- cooking tat,.-one-third
cup sugar, one ' and three-quarters
cups sour ' milk. , Sift "cbrnmeal,
moisten with boiling water, cover
and let cool (over night if. desired)
Sift dry ingredients together. ;. Beat
esrir light.' Stir with liquids into
cornmeal." then stir into dry ingre
dicnts. Put in pan oiled with Mazola
and bake tn moderate oven. ,
" . - Apple Fritter. '
Make a batter of two eggs,' on
cupful of milk and two cupfuls of
flour. Add one-fourth teaspoon '.of
salt and one teaspoon-' of baking
powder. Have ready a' cupful of ap
ples peeled and sliced in--thin pieces.
Dip each piece in the. batter and then
fry in hot lard. " y .
. - Baked Apple Roll. ;
' Make a paste, roll out thin. Spread
over lit. apples cut in thin slices.
Sprinkle sugar," and put?bits of but
ter all over this.. Roll' it up, place
it-in a baking pan. Pour in water
and .put sugar and. butter around it,
grating over all a nutmeg. Any other
kind of fruit can be made , into the
same kind of, roll. - . V .-.i
b Left to right: Mrs.'Kathcrine P,
Edson, California; Mrs. Thomas G.
Winter, Minnesota; Mrs. Eleanor P.
Eagan. New York, and Mrs.- Charles
S. Bird of Massachusetts.
v These distinguished women": are
members of an advisory committee to
the United' States ' delegates at thef
conference to limit armaments now
meeting in Vcshington, D. C. They
were photographed leaving the White
House, after being received by the
president. ...
Iiiterntllouil J'Uolu.
Widow Was Waitinc.
Blackstone What cured him of
the practical joking habit?
Webster A young widow to
whom he proposed in a spirit of fun
.N. x. iun.
MAKES SHOUT WOW
; Sloar&Jor
x , rtbeunuttism
; . lumbago
sciatica
neuralgia
ptaimjtntins
weak bach
stiff joints
AtU4eslrts,JSc7Pe,1.4 .
liniment
;".. j I m HomeFamily X.
; I I by usinc
I mTZVTI I- Makes g&gS&S'
ISffitM 11 the Clothes
Dishes Prepared
From Flank
Steak
Stuffed FIankMake a pocket In
a thick flank steak to hold the dress
ing, or, if the meat is thin, fold one
half over the other and skewer to
gether after it has been filled. .To
make the dressing crumble one pint
of bread, soften it with cold water
and drain well after it is moist
throughout Season the crumbs
with aalt and pepper, onion salt and
celery salt, a little poultry seasoning
and two tablespoonsful of drippings.
Pick the dressing . closely into the
meat, pat it into shape and bake for,
one hour in a covered roaster, or for
an hour and a quarter in an open
pan, In the latter case it is neces
sary to baste several times. A few
tlicrs of bacon plated on the top of
the meat 1U minutes triors serving
improves the dili.
Flank Sie.k, Pan Broiled-Put in
to a hot frying pan. lo not add
any fat. Cook quickly at first, turn
ing the steak as soon as it is
browned, then reduce the heat and
cook from 5 to 10 minutes. The
result is a juicy, palatable piece of
meat. Place the meat on a platter.
Put two or three tablespoons of
water and a little beef drippings In
to the pan, brinx to a boil and pour
over the meat. Add pepper and salt
to seaion.
Flank Rolls-Cut flank steak
length cf the meat into inch strips
and pound to uniform thickness
Spread with bread dressing tninred
onion and a bit of baron. Roll up
each atrip carefully and skewer into
shape. Cover them with flour and
brown auickly in a little fat; then
add flour and a pint of water to the
fat and simmer for an liour or more
until tender. Remove skewers,
strain gravy and serve. I
Menu.
Catierole of Lamb,
lint Hitcuits. -
Lettuce ana tciiciy ud.
Italians Tapioca
Casssrole of Lamb.
2 lbs. breast of lamb, cut until
2 cups diced potatoes
I finely chopped onion
1 cup canned tomatoes
2 cups diced carrots
Sratonini
Cut lamb In small pieces, roll la
flour and brown well in hot bacoti
11 will tuv VtlSV'lt
Put in a greased caserole with the
tomatoes and 1 cup hut water. Dike
2 hours. Add potatoes and carrots,
and bike Vi hour longer. Add little
more water from time to time and
thicken the gravy I it is too thin.
Serve very hot, with fresh bsking
In using stale bread crumbs to
make meat pate, soak crumbs in milk
first.
Mate; Sick Sfcinj
wfelloMofDr.HobM'i
tVmflylUtMiiiM. Forachar.
btttthV eompluioD on net
DcHobsotft C
Eczema. Ointment
Just
Received
Hundreds . of ; Misses' -- Blouse
Coats, with' either fur collar and
cuffs or plain, specially priced
$25.00 .,,$29.50
See them before you buy.
Julius Orkin
' 1512 Douglas Street ' '
Plain? Yes, bat oh, how delictoui! How full of
rich, wholesome goodness how pleasing to lovers
of good things to eat. . -
Vanilla Nut Ice Cream
We hart taken pure, billowy Vanilla Ice Cream,
mixed it with sound, meaty nuts ground fine '.
and frosenthc mix into the most delightful Ice
Cream refreshmentyou erer tasted. Of course.it's
a Harding Speciai-for sale by all dealers who have
fiiiiiiiiiii
COMPLETE
LINE OF
ALWAYS
FRESH
COOKIES AfJD CRACKERS
SPICED DROPS lb 1 5c
FRESH GINGERSNAPS, PER LB. 11c
WHILE
THEY; LAST
COME
EARLY
SPECIAL-SUGARED DATES Sut1
Use Basko Brand
It's the Best
, Basko Baling Powder, 1 lb. 21e
; Basko Coffee, 3 lbs .. i 00
. Basko. Cocoa, lb. 24C
Basko Chocolate, lb. ....21e
Basko Pancake F., 1 lb. 4 oa. 'lie
Basko Pancake F, 4 lb: ....32C
Basko B'kwheat F. llb.4oa. I2i,c
Basko B'kwheat F. 4 lb. ....38c
Basko Butter, per .lb ...... 47e
Basko Potato Chips, 3 oa..18e
Basko Maine Corn, 11 oz. ..13c
Basko Maine Corn,5 No. 2 ..19e
Basko Cut Wax Beans, No. 2, 27e
Syrup and Sorghum
. Molasses '
1' lb. Blue Karo Syrup
5 lb. Blue Karo Syrup ,
10 lb. Blue Karo Syrup
l'S lb. Bed KaTo Syrup
5 lb. Red Karo Syruo ..
10 lb. Ked Karo Syrup .....59c
1H lb, Maple Flavor Karo ..19c
12 oz. My Wife's Maple Flar. 26c
20 oz. My Wife's Maple Flav. 44c
P. & U. Naptba Soap, 4 bars..25c
Peart White Soap, 5 bars... 22c
.10c
.28c
.53c
.11c
.31c
Mazola Cooking
Salad Oil
Pint Size
Quart Size ......
Half Gallon Size
Gallon Size ....
29c
.....54c
.98c
....S1.84
Old
Wheat
Crisco ;
1 lb. Size ; .....fSe
3 lb. Size 52c
6 lb. Size S1.02
Cream Cheese, lb. 30c
Swiss Loaf Cheese, lb.' 47c
Brick Cheese, lb. .. 30c
Fresh Eggs, per dozen 50c
oY24:!b. 97c
48-!b.M.90
We Fill All Mail Orders
VeCan
Help You
Live Better
For Less
A Cudahy' Product
isiir-ii.au
a-
TKeTasfeW HaiTlS
For a Gladsome and Thrifty
Thanksgiving Day Feast
HAM young meat,tenderandjuicy.
Ham delicately flavored with
pure granulated sugar, savory spices
and fragrant hickory smoke. Ham
wasteless, yet expressive of the day t
spirit of abundance. Puritan Ham I
That's a Thanksgiving Day dish fit for
His Majesty, Mr. American Citizen; a
royal feast for his family and his guests.
Puritan is always the name to ask for
when you are particular as to quality
and flavor.
THE CUDAHY PACKING CO.
TURKEYS, DRESSED CHICKENS, DUCKS AND GEESE
'Buy Your Thanksgiving Poultry From
i3ui(X(Lnii3 mm. ss'ffi
212 N. 16th St 4903 S. 24th St. 2408 Cuming St.
i Choice Choicest Choicest Choicest Fancy
Leaf Beef Cut Cut Sugar Cured
Lard Chuck Sirloin Round Breakfast I
at Roast Steak Steak Bacon '.' !
104c HcV 14c mc 22c
Sugar Cured Skinned Hams, 9Ap
Vz or whole, special at. .... .
PORK CUTS
Choice Small Lean Pork Loins
at ....... .......... 17c
Chdice Fresh Boston Butts 16c
Choice Fresh Pork Shoulder
at 12ic
ChoicejFresh Spareribs . . 13c
Choice Fresh Neck Bones,
41bs. ............. -..25c
Choice Fresh Pig Feet, 4 lbs.25c
Choice Pig Tails, 2 lbs. . . .25c
Choice Pickled Pig Feet, 3 lbs.
at ..... . . . ... . . . .. . . 25c
Choice Fresh Pig Snouts, 3 lbs.
at ....... ...........25c
Choice FresH Pig Ears, 4 lbs.
at ... . ......... .25c
Choice Fresh Pig Hearts, 3 lbs.
at .............. .....25c
Fresh Breakfast Pork Sausage
at .............. .....20c
SMOKED MEATS
Cudahy's Puritan Breakfast
Bacon .35c
Cudahy's PuritarTSkinned
Hams . . . ........ .26c
Armour's Star Breakfast
Bacon . . . . 35c
Armour's Star Skinned Hams
at .................. .27c
Sugar Cured Strip Bacon . . 18c
Sugar Cured Brisket Bacon 18c
Sugar Cured Picnic Hams. 16c
LAMB
Genuine Spring Lamb Hind
quarters at . . . . . .20c
Genuine Spring Lamb Fore
quarters at . . ....... 12c
Choicest Spring Lamb' Chops
at 20c
Fancy Young Hens or
Spring Chickens ......
24 c
PURE LARD
Cudahy's Puritan Lard, 100
Pure Leaf, 10-lb. pail.. $1.65
5-lb.pail ..... ..... .85c
VEAL CUTS
Choice Veal Shoulder . . . 15c
Choice Veal Stew . . ...... 12Jc
Choice Veal Chops ...... 18c
CANNED GOODS
Early June Peas, 3 cans . . . 38c
Fancy Sweet Corn, 3 cans . 30c
Fancy Tomatoes, No. 2 can, .
3 for ....... . .... ....30c
Fancy Pork and Beans, No. 2
can, 3 for ....... . . . . .30c
Evaporated Milk, tall cans,
3 for . .......... .30c
BEEF CUTS x
Fine Boneless Corned Beef 15c
Prime Beef Rib Roast. . . .18c
Choice Beef Pot Roast. . ... 10c
Choice Rib Boiling Beef. . . .9c
Choice Fresh Hamburger Steak
at ......,15c
Choice Fresh Beef Tongue . 20c
Choice Fresh Ox Tails. ... .8c
Special Demonstration on
ED S VAIL BUTTERINE
Evergood Nut, specially, priced
at ......22c
Evergood Butterine (nothing
better to be had at any price)
at ....... ........25c
5-lb. carton . .$1.20
Fancy Creamery Butter. . .44c
LAUNDRY SOAP
Swift's Classic, 10 bars .... 45c
Rub-No-More White Naptha,
1-lb. bars, special at 5c
-Mail and Expnu Order. FUltd From This Llat
Si