Omaha Daily Bee Newspaper, June 10, 1916, Page 9

+ knife and-spoon may be two glasses, Fine Luscious Home Grown Strawberries on the Market Ah, at last ihey're here, Real straw- berries, we mean. Not those mnear- strawberries, torn away, alas, at too green an age from their homes in the fields of Florida, Alabama, Arkan- sas and Mi i These are real strawberries raised t here in Nebraska and they are ht “there” with: the flavor. Um-m! and tender they are, too. They're | h - g0 plentiful-that: the price is low. he strawberry plants haven't produced such a fine crop in many a year. Now is the time to eat 'em. Eat while the e.ting is good. Other fruits are crowding into the market. The vanguard of the peach crop is here in some of the stores, The fruit is not at the Leight of its goodness, but it's peaches, anyway. Apricots are getting rather plenti- fu!l and bigger than the early ones of a weel or two ago- Plums are or hand, too. And our Missouri. i old friends, the canteloupes, are on hand in goodly numbers. They come in' from 'way down south, where the fields of cotton grow. You can make goosebe: pies with" gooseberries from California that are just as nice as those you'll get from Nebraska bushes a couple of months lence. The gooseberry, being used in it green, state, is ;ust as good when it comes from Califor- nia as when it i: plucked here at ) home, There are som fine mulberries and raspberries on hand, too. Big black and white ox-heart cherries are here in_plenty. Vegetables? Whg}, you can get al- most everything. Nearly everything is growing right here at home and comes in from the truck gardens fresh every day. Tomatoes can't be secured from the home soil yet. In fact, just now they are rather scarce. The Texas crop is about reld‘y to pour in upon us, and within a few days tomatoes will be plentifu’ and remain so the rest of the summer. e So many little luncheons are being | given for the favored girl who is soon to be a bride that some of the readers may welcome the following tempting menu, especially prepared for such an, occasion. This menu would be equally serviceable for the hostess not having the honor of entertaining a bridal MENU. Crearf of Asparagus Soup. Ofives. Radishes. Bread Sticks. Broiled Breasts of Chicken. Creamed Fresh Mushrooms. Buttered New Potatoes. Hawallan Salad. Rolls. Frozen Strawberries. Chocolate With Whipped Cream. The supplies necessary to provide this menu for a, luncheon party of twelve would be as follows: 6 ‘ohickens averaging 3% pounds each. 3 pounds fresh mushrooms. 1 36c bottle of olives, % peck of new potatoss. 2 heads lettuce. 3 pats 10c cream cheese. 1 can Hawallan pineapple 2 boxes of strawberries. 1% dosen eggs. 3 bunches asparagus. 1 quart of heavy cream. Cakes, nuts, bonbons. Since only the chicken breasts are used in the menu the remaining parts of the chicken may be saved for fu- ture use. The meat can be made into a tasty casserole dish, while the bones snd trimmings may be used in mak- ing a broth or soup. he salad is made as foliows: Place on heart leaves of lettuce a piece of Hawaiian pineapple, and over it cream cheese, well seasoned, and forced through a potata-masher. Over all, pour dressing made of one-half a cup of olive..oil, the juice of half a lemon, one and one-half ‘teaspoon- fuls of salt, one-quarter teéaspoonful of pepper, one-half ‘teashoonful” of ,gaprika, and one-half cup of cream, eaten until stiff, : The frozen strawberries. make a most delectable dessert. To prepare them, wash, mash, and sweeten to taste. Place in/a freezer with the un- beaten whites of six eggs and freeze. Serve in glassésy g:mish with' ‘whips ped cream and whole strawberries. The details of laying the table I?Dllld be as follows: The service plate at the center of each cover should contain a napkin of generous size folded square with an edge paral- |’ lel with the table edge, At the left of the plate would be first the meat fork, then the ‘salad fork. Individ- ual dishes for salt and pepper should be placed above the two forks. An individual dish for salted nuts may be placed above the plate. At the right of the plate would be placed first ‘the knife: and outside of this the. boullon spoon. Above the one for water and one for apollinaris or charged water. Attractive decora- tion would be .a bowl-of pink and wyite sweet peas . with asparagus vines trailing over the sides. || ‘Ask For Metzgder’s Bran Bread It Aids Digestion-and Relieves - Constipation B 100—At Your GROCER—10c Flour, 24-1b. sa¢k, Thrifty Habits, 65c. ‘Cider Vinegar, gallon, 19¢ Pyramid Powder, 25c pkg. 18¢; 5¢ pkg., 4¢; 3 for 10¢ Lemons, big and juicy, per dozen, 18¢. Macaroni or Spaghetti, 10c pkg., 3 for 19¢; ea., 7c Olive Oil—Pompeian, qt., 79¢; pint, 42¢; 1 pt., 22c. Luncheon for the Bride-To-Be The asparagus soup would be ser- ved in cups, and placed after guests are sated. The chicken breast broil- ed may be served on a platter, around a mound of creamed mushrooms. if served this way, the service plate and boullon cup would be replaced by a hot plate. One waitress could pass the chicken, and another follow with the potatoes. The salad, served on individual plates, may replace the meat plate. After the salad plate is removed, the table is cleared of all save bonbons, salted nuts and water glasses. It is crumbed and made ready for the des- sert, which is served in glasses which rest on doily-covered plates, a spoon resting on the plate. Cakes, candies, and nuts are passed. Chocolate is then served, and at the end finger- bowls, filled with tepid water sprinkl- ed with rose petals.—Laura Leonard in Brooklyn Eagle. SOMETHING T0 EAT TODAY Chicken En Casserole. Purchase a chicken about 1-year- old; dress as for baking, place in casserole. Place around this one good sized cup of finely chopped car- rots, a small chopped turnip, about three small onions cut up small, two bay leaves, and two or three pieces of celery. Pour in about three cups of hot stock. Place cover and put in hot oven for an hour and a half. Baste frequently and after in the oven for half hour season with salt and pepper. When done, sufficient liquor wirl remain to make rich brown gravy. Flaked Pineapples. In" tropical countries pineapple is generally served in the half shell, an easy way of handling the fruit. Cut off the top, split the pine in half lengthwise and cut out the hard cen- ter core. Then with a silver fork shred out the fiber, leaving the trou. blesome little eyes in the half skin, the fiber can then be sweetened, mixed with grated cocoanut, or flav- ored with grape juice to taste and re- turned to the half shells for serving. 1916 Milk Fed Spring Chickens, each........... Delicacies In Cherry Season . Baked Cherry Dumplings. Sift together one pint of flour, one- half teaspoonful salt and one tea- spoonful baking powder. Rub in one tablespoonful shortening. Add sweet milk enough to‘make a soft dough. Roll out one-half inch thick, cut into four-inch squares. Fill each square with as many cherries as it will con- tain and sprinkle generously with sugar. Fold the edges of the dump- lings over and place them in a floured pan. Bake one-half hour and serve with hard sauce, or with cream and sugar. Cherry Bread Pudding. Butter slices of bread and place them in a pudding dish "1 layers with stewed cherries between. Bake for a half hour and before taking from the oven put over the top beaten whites of two eggs. Brown slightly and serve. Let stand one-half hour and serve with plain custard sauce. Delicious Cherry Pie. Wash and seed a quart . f cherries Line a deep pie-plate with rich pastry. Pour into the bottom of the pie one well-beaten ezf. Over this sprinkle one-half cupful of granulated sugar and two tablespoonsful of flour which have been sifted together. Spread the cherries in evenly and pour over the top another half cupful of sugar. Cov- er with a top crust and bake in a; moderate oven, The combination of flour and egg in this recipe prevents, in a great measure, the juice running out as it usually does when pies aye made in th: ordinary way. The flavor of the pie will also be greatly im- proved. Cherry Vinegar, There are few drinks more refresh- ing than that made from half an inch of cherry vinegar in the bottom of a tumbler into which ice water*is oured and stirred until the glass is &IL To prepare this vinegar cover any sour red cherries with good cider vinegar in a wooden or earthen vessel. Bruise and stir at .intervals for four days, To every pint of strained i\nice add one pound of sugar. Boil fifteen iminutes; skim. Keep in well-corked bottles. Cherry Roly-Poly. Sift together two cupfuls of flour three teaspoonfuls baking powder an one-half teaspoonful calt, rub in three tablespoonfuls butter or other pre- ferred shortening. Mix to a stiff paste with one cupful milk. Roll out |, to the thickness of one-fourth inch. Have one pint of cherries stoned and well drained. Sprinkle over the sur- face of the crust and dredge lightl with flour. Roll up like a jelly roll and place in a scalded and floured cloth. Steam for one and one-half hours. ‘Then remove the pudding to a hot dish, and serve with the follow- ing sauce: Blend one tablespoonful of butter with one tablespoonful of corn- starch, then add three-fourths cupful cherry juice, one-fourth cupful of boil- ing water, two tablespoonfuls sugar and a tiny dash of nutmeg. Stir and boil for five minutes. herry Salad. Wipe cherries, remove stews and stones and fill cavities with filbert nut meats. Arrange in nests of lettuce leaves and garnish each mnest with tl.ree selected cherries, from which neither stems nor stones have been removed. Serve with cream mayon- naise. Frosted Cherries. Cook one cupful of granulated sugar, one tablespoonful corn syrup, and one-half cupful cold water to- gether until the mixture will form a soft ball in water. Pour into a bowl which has been moistened slightl: with cold water. When partly cold, .35¢ Forequarter Lambs . ...............0.00. ... 113c Pig Pork Loins—fres! " Young Veal Chops ‘Pig Pork B Pi(: Pork R‘:? Mutton Chops Deliver frozen............13%c¢ Everywhere—Mail Orders Filled Promptly. EMPRESS MARKET 113 South 16th St. Phone Douglas 2307. 1916 Milk Fed Spring Chickens, each............35¢c Pig Pork Loins—fresh, not frozen............13%¢c Steer Pot Roast Young Veal Roi Youn, Pig ;ork Bu Pig Pork Roa ugar Cured Hams. Extra Lean Breakfast Bacon. Sugar Cured Bacon, SPECIALS. From 8 to 9 p. m,, Lamb Chops, Ib..5¢ From 9 to 10 p. m., Pork Chope, 1b..1%¢ eliveries—Mail Orders at Abbve Prices.’ PUBLIC MARKET | 1610 Harwey Street. You Have the Comfortabls Fesling That You Buy Right When Yoo Trade at the Omaha ‘ gy Council Bluff; ' it it BASKET STORES et Mason Jars with lacquered Toilet Paper Cedar Oil Polish—$1 size, cape, dozen pis, 40c; ats., | iy Tigsue, 10c roll 80c; 50c size,30¢; 25c size, ;;;:t'h /z e i’i“i‘:“doz s, | 1000 sheets, Be. - 15c. gl Aroil %9«:: Reo Crepe, 2 rolls, Sc. Rex Lye, can, 7c; 3 for 19¢ Venetian White Crepe— 8-0z. roll, 5¢; 3 for 13c. Tip, fancy crepe, 7-0z. roll for 6c. Northern Light silk tissue, 1,500 sheets, roll, each, 7c; 8 for 19c. Salt—Fine table,’3-pound bag, 3¢; 5-1b. bafi, ; 14- Ib, azg, 13¢, Bulk, per lb,, Y4c; 280-1b. bhl,, $1.47. About July 1st we will move general offices to 9th and Dodge Sts., where we have rented a warehouse on track, with an option for more floor space. PhmeylnMOforthebhmfiuinbororuldruoofthelm,Wyou. Phone Douglas 2793, Pineapple, Princess brand is extra fancy quality— probably nothing better packed, No. 2V%4-Ib. can, sliced, 19¢; No. 2 size can, 15¢; 3 for 43c. Cheese — Wisconsin Yel- low Cream, 1b., 20c. Bottle Milk, 7c. Corn Syrup, 10-1b. can, 37¢ B-1b., 19¢; 2-1b. can, 9¢. stir and work until the syrup changes into a white, creamy mass. Cover the bow!l with a damp cloth and let set for an hour or more. When wanted for use, set the bowl in a pan of hot water until it becomes softened. Stir occasionally while melting. Color pink with vegetable coloring and flavor with rose. Dip into the fondant large, sweet cherries, which have been carefully washed and dried on the stems. Dip the cherries and lay on waxed paper until the candy hardens. Cherry and Peanut Salad. Select and seed large sweet cherries and insert in each seed cavity a blanched peanut. Place on lettuce leaves and cover with boiled mayon- naise, Sprinkle the top liberally with ground neanuts, Cherry Sponge. Place in a buttered pudding mold layers of sponge cake and sweet cher- ries, using the cherries sparingly. Make a custard, using one quart of milk, one-half cupful sugar and four oven until cooked. Serve with any liquid sauce. beaten eggs. Pour this over the cake and cherries. Place the pudding dish in a pan of hot water and steam three- quarters of an hour. Serve with lemon sauce. Cherry Cup. Seed one quart of sweet cherries. Put one pineapple through the food chopper. Combine the fruits with one-half cupful sugar and chill When really to serve, pour over the fruit one-fourth cupful lemon juice and one-half cupful orange juice mixed with one-half cupful sugar. Serve in small glasses. Walnut meats and marshmallows may be added; or cream, sweetened and whipped until stiff, may be heaped on top. Cherry Puffs. Sift together one pint of flour, two tcaspoonfuls baking powder, and one- half teaspoonful of salt. Into three- fourths cupful sweet cream beat two eggs. Combine the mixture, adding | enough cream to make a stiff batter. Into well greased cups put a spoonful of the batter, then a spoonful of un- cooked, seeded cherries. Put another spoonful of batter in the cup. Set the cups in a pan of hot water and bake in ASK FOR AND GET THE HIGHEST QUALITY MACARONI 36 PAGE RECIPE BOOK FREL SKINNER MFG. CO., OMAHA, U.S.A, LARGEST MACARONI PACTORY IN AMERICA 16 Pounds for. . .$1.00 Best pure cane granulated sugar. We carrys full line of coffees, tess, pow- der, corn starch, cold water starch, gloss starch, blueing, smmonis, late, cocoa, Gibson soap polish, Wyandotte borax, fruit coloring, maple flaver, matches, toilet sosp, soap powder, stove polish, rice, tollst pow- der, celery salt, ecocosnut, salt, ts, xll‘lem?;u't }mh'::fi.p'(lumltlén polis! ) “‘.’M'.h sold a I‘.all ice. ugar sol $1.00 order, other goods. Douglas 2448. MOYUNE TEA CO. 406 North 16th St. Preserved Cherries. Stone the cherries and carefully save all the juice, Put into a granite reserving kettle, allowing three- ourths pound ol sugar to each pound of fruit, and let stand over night. In the morning Ylace over the fire and boil gently, skimming occasionally un- til the fruit looks clear. Put into small jars and seal. Keep in a dry dark closet. Cherry Shortcake. Sift together one quart of flour, one teaspoonful of salt, and two heaping teaspoonfuls of baking powder. Rub two tablespdonfuls of butter into the mixture, add one gint of milk aft stir into a smooth dough just soft enough to handle. Divide in half and roll out to the size of a breakfast glnte; lay on a greased baking tin and ake in a hot oven twenty minutes. Separate the cakes without cutting and spread sweetened cherries be- tween. Garnish the top layer with the fruit, duet with powdered sugar, and serve with cream.—Mother's Maga- zine. Summer Salads The most generally satisfactory dressing for a green salad is what is called a French dressing, made of salt, white pepper, oil and vinegar, the pro- portions of oil and vinegar being three parts oil to one of vinegar. This can be varied by using tarragon vinegar, or mixing a little dry mustard in the dressing, or the crushed yellow of a [ — e e be. made at the table, just before serv- ing the salad, which should be in a sutficiently large bowl to allow of tossing and turning. Salads in which vegetables, cold meat, fish, etc., are introduced should be dressed some time before serving and left to what is cclled “marinate in the dressing until it is partly ab- sorbed. Heavier dressings, like mayonnaise or sauce tartare, are generally used with salads of this sort at the moment oi serving, although the flavor of the salad will be improved if it has been previously “marinated” in the French dressing. Mayonnaise. Have all the ingredients very cold; chill the soup dish in which you make the dressing and work in a cool place. Put a raw egg yolk in dish, add one- third teaspoon of salt, white or dash of cayenne pepper, work well to- gether and then add, drop by drop, olive oil, stirring rapidly and steadily until the mixture is thick. During this rocess a few diops of vinegar or lemon juice should be stirred into the mixture. If you wish to soften the oil flavor, add a little whipped cream to this at the end of the operation. This is espe- cially recommended if yor wish to use the dressing for a rich salad. Egg and Potato Salad. Cut cold boiled potatoes into half- inch slices and these slices into cubes, enough to make two cupfuls. Slice three hard boiled eggs and add to this. Cut up center of onion with a little chopped cucumber pickle and parsley, sprinkle over this, Use Frencg dress- ing and serve on crisp lettuce leaves. Delicious Digestible ' The powder dissolves in water. o e Y A Needs no cooking—Keep it on hand. Rich Milk, Malted grain extract in powder. | The Original Food-Drink forall ages. For Infants, Invalids and growing children, | More nourishing than tes, coffes, etc. Pure nutrition,upbuilding the whole body, | In the home, orat Hotels and Cafes. Invigorates nursing mothers, and the aged. | Substitutes cost YOU Same Price \ WE THANK OUR PATRONS for their patron- e, which proves they appreciate oureffortsto manufacture the e d We have increased our business 50 per # .cent in the last three months. Why? Quality! Quantity! best Spaghetti, Elbow Macaroni and Macaroni sold We are compelled in Omaha. Omaha Macaro Local Sales Agents. Pho to ingrease our floor space so we may be able to fill the increas- ing orders. ni Co. ne Doug. 3711. Better Muscle; Better Work —¢ne power to do comes from food that supplies the greatest amount of nutri- ment t:e“gi the least tax upon gestive ans, Shredded Wheat :igcmt contains all the muscle- making material in the whole wheat grain made digestible by steam cooking, shredding and baking. Con- tains more real nutriment than meat or eggs and costs much less, Being ready- cooked and nady-to-serv);. it 18 the ideal Summer food, any meal with milk or cream, or with fresh fruits. Made at Niagara Falls,N.Y, The Thrifty Housewife Eflnuim us bocu:iu“ ;l“n‘ NOWS We are prepare A llx‘?r every mt’i: the Grocery ne. She knows she is PRACTIC- ING REAL ECONOMY by because we R CK BOTTOM PRICES. Let us help you practice economy d us & trial or today, Don’t :put it off until tomor- todsy—'phone or call in person and be convinced. ROSENBLUM'S Better Groceries for Less Money. 808 N. 16th St. Call Tyler 1000 If You Want to Talk to The Bee . ’ Watch the Swapper’s Column You will get some mighty fine chances to trade if you read this column regularly - If you don’t find something offered that you want, put i a little ad of your own It only costs 25c to cover set-up cost of 'your ad and 3c per answer --and the ad runs for one week - Phone in your ad NOW! | Call Tyler 1000 rd 4 Good Things for the Table-—-Offerings of the Market---Household Hints hard boiled egg. This dressing should