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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (April 9, 1922)
INK OMAHA SUNDAY HF.F. R( RK.KAVUKF. SECTION K An rvM till ' I C3 I U L X 111 W . - I - - im i i i i i i i I rerrrnfcf5rn or n cTcl-n U II II II I III I I i.i m n ii n ci II III II C3 II Cl CI C3 C3 II J H " I " " H II II Hill TKMIM S HUT. A m font M ii r k III N II poN'N III llllllll III i ir ih:i-iii I hr hands of San r iiniMsfu'x hiirtrost olook, i hi- hu' eloc. tricnlly i ruin1 t i ni e pH'ie mi i ho I'lllnn Keny linit hit juli Iioihk to oloHii anil polish thorn. Tho pendulum if tho clock is fourteen foot Intiir mi. I uotuhx '(Ml pound - tho dials mill khs. 1 1 to ni. .w ty'i''i T W K STY K I V K YKAKS A GUARDS MAN. Major General John F. O'Kyiin wear ing his two now decor ations - the faithful sor vico nioilal of tho state, awarded in recognition of tho completion of a quarter of a contury of service in the Now York National Guard; and tho Italian Order of Maurmano. a (rroon silken collar, presented by Ambassador Ricci. AV.tfm,-. TSi'au ca ca C3 T'm ' ii n h u u TOW D 01 0 E3 C3 C3 C3 C3 C3 I III I II II II II II II 0 CI 0 OnnQni)f)fiO"n i orriii: PVef-a-r mns"T; .HJ! rfftiii iii if Tin? fill II U l-nn-l WW W !! S mm I rw iMr W.M T.-?0 A ROOSEVELT RAILROADER. Introducing Master Quentin Roosevelt, winsome two-year-old son of Assistant Secretary of the Navy and Mrs. Theodore Roosevelt, and grandson of the late Presi dent, pictured here giving the rolling stock of his private railroad a once-over. The "regular feller" was named for his daddy's brother, killed in r ranee in an airplane battle with the Germans. lariO'tal. MRS. ENRICO CARUSO. Tbe former Porothy Park Ben jamin, of New York, widow of the most fa mous of all operatic tenors, from her latest studio camera portrait. "IT'S M'ST I II K SWEETEST IHTEI. KVK.lt " And uhy i. -im o it ih i-onipl. t. U m..- ,.f mrr - llll lif: 11-ll.ll ,11c I'ltr. Ilil;il III. 1. 1. I ..f i mo. Ill ll h'llfh.h llntil fcll.iUll III (ho Knnil Ulld CnnkllV Exhil.it Hllltli I'l'ii ittl) ..p. nr. I at tho It.'ttU'tlltiirill ll.til. Ill l.oliiliHl I .1 A Ml .MOKI l 0 MM I V- M Kollll, , M lllplM'HH. It 1 1 1 1 1 1 1 1 1 ' . t0 Illl.tlllllH loin h(k tut id.' I Hint ill iUr luiniei Ii.is.Ii.iII ht.ii Cat It Daily . Fot Health AlldtilKll toot judrrtnfeed Uncle Sam MIALTH rOOO Ivour leiru Until Sn BtllllAM fooo Co I. . & Th Prrft FK'nh Roducrr HU(lt mI Hal4 IIm tlti Ilk IMI 14 IN ft tlilatiDf l'rM'fl II 'I. I... Il.il- DP tuu - unt IN ItlH.llll in HI i i M NO DIM 10 IM ( IM H..tnl ! 'll,' 'i.l'i.s'i 1a A m 1ft' I.I P ni Mat I' lt". tl r hi mil I'la Nil Hm wll Antl'l 111! t . I.l R,.m til Vn. Kifrl. Mr .,. I) ggrS:2IIS:SUS:2llS:SHS:SIIS2HS:2NS:SHS:2MS:SIIS:STTS M ij ii ii i 1 ij i ij ii ii ft Mi ij 'A ii ij ij ii ii ii irt'"-' plitnninn cnir luniheon ir ill 4'lnn''r. consider the doVM-rt in its J rehition Id the rest o) the moid. ;md nut as a more haphazard sweet dish, (ion erallv spoakinx. when the doss-rt omrse is reached, hunger h;is len app-avd; hence Iijjht dessert, served in small qu.inli-tu-s. rounds out the repast with satisfaction. Hut when the meat or main dish is not Perfect Puddin Hy o4. Louise oAndrea The Secret of Success In Pudding Making Mr j. Anih-a whs awaritr,! the 4. mrtlal is trcturrr on food an. culinary topici, at thr Panama-t'actftc Inlrrnationnl Ex poMdrm. San Francisco in 1915. appointed official lecturer on footh and canning for the New York International Expo sition in li!8, and ih recomxed at one of the greatest living authorities on food preparation. Banana Souffle ith Currant Sauct until there is no sound the next tune vmi listen. It is a simple matter to avoid having touh steamed puddinos. or those nt ti Close a texture, by substituting triad crumbs for part of the flour The usual home-madeplurn pudding VMlIprovearee ably moist if a little grated carrot is added. Also, an endless variety ( I fresh fruits may be used in delicious fruit puddings. Steamed Huckleberry Pudding 3 tablespoons Mazola ', teaspoon salt 2 cups flour 4 tablespoons sutar 4 teaspoons baking powder cup I about) milk I basket huckleberries Sift flour, sugar, baking powder and salt into mixing bowl. Add Mazola to half the milk, and stir this into the flour with a knife, adding balance of milk gradually to form a soft dough. Turn this out on floured board, toss to and fro to coat with flour. Then roll out in circular piece about a half inch thick. Wash berries, drain and place in a saucepan having a tight fitting cover. Add just enough water to show through berries and set over fire until boiling hot. Lay rolled pas try on top of berries, (should be large enough to cover berries), cover sauce ( pan tightly and steam 12 to 15 min utes, taking care that fruit does not scorch. To serve, place a hot platter on top of saucepan and turn pudding out on it. Serve hot with butter and sugar or a hard sauce. Any kind of seasonable fruits may be sub stituted for the huckleberries. i JW jr---- ?SS?v!?s abundant, your dessert "helps out," and should be of more substantial nature. A baked apple dumpling, or some nutritious pudding to which whipped cream may be added is excellent. When should the dessert be prepared? Desserts to be served cold at dinner may be made up in the foremxm. thereby lessening work and fluster at the time of preparing and cooking the balance of the meal. Wholesome materials insure nutritious, easily -digested and pleasing desserts. Among the most necessary of these materials is Mazola. the pure vegetable oil that has won such wonderful popular ity as a cooking and salad oil. Miizola is perfec for shortening. Being already a fluid, it mixes thoroughly without having to be melted. And without the tedious process of "cream ing in." Hon to prepare and cook your pudding When preparing your moulds for steamed puddings, both the mould and its cover should be oiled with Mazola, and then sprinkled with soft bread crumbs. Then fill the mould three-quarters full with the pud ding mixture, leaving ample space for the pudding to swell or rise during the cooking. Now. take a piece of white paper considerably larger than the top of the mould, and oil it with Mazola. After filling the mould place this paper, oiled side down, across the top of mould. Then put on cover and tie it securely. The paper completes the seal, so that water will not boil into the pudding. Set the rilled mould in a wire rack in a saucepan of boiling water, cover the saucepan and keep boiling actively ynd continuously until the pudding is done. The boiling water in the saucepan should come up as high on the outside of the mould as the pudding is on the inside. As the water evaporates during cooking, replenish with boiling water, so that the temperature is not lowered. To know when your steamed pudding is cooked, open the mould and listen to the pudding. If there is any sound return the cover and continue boiling iii I CM KM 1 I I. . Lk l Steamtd Huckleberry Pudding Banana Souffle 2 tablespoons Mazola 4 tablespoons Hour S cup milk I tablespoon powdered sugar 4 bananas Pinch of salt 3 eggs S teaspoon each vanilla and lemon extract Heat Mazola in small saucepan, add flour and stir 2 minutes over fire, add salt and milk and stir quickly until mixture coats the saucepan; remove from fire and cool. Add the yolks, unbeaten and one at a time, stirring in each one thoroughly before adding next. Press bananas through a sieve and add to cooked mixture, together with flavorings, then fold in the stiffly beaten egg whites. Turn into a Mazola-oiled baking dish and bake in moderate oven 40 minutes; dust top lightly with powdered sugar and serve. The greatest sale of any cooking oil The wonderful economy and high quality of Mazola have given it the greatest sale of any brand of cook ing oil. If you have not yet tried Mazola. get a can from your grocer. Once you try it forcixiking you will always prefer it to lard and other animal fats. Your grocer sells Mazola in pint, quart, half gallon and gallon cans. The large size is most economical. f7f? J? J? Beautifully illustrated Corn Products Cook Book of 64 pages, containing more than a hundred valuable recipes. Write Corn Products Refining Company, Dept. A, Argo, 111. : m.i. iif,- w