Omaha Daily Bee Newspaper, July 1, 1916, Page 12

12 Good Things for the Now is the Time for All To Put " If you want to can cherries or put up strawberries or make currant jelly, good housewife, do it now. Do | .ow, because these things are all very plentiful and correspondingly cheap in the local market places. And if you don’t take advantage of this pleasing state of affairs a time will come in the next week or so when these things will he very scarce and correspondingly expensive. A word to the wise is sufficient. Home-grown strawberries are| smaller now as the end of the crop is appearing, but they have lost noth- ing in flavor. Bigger berries are here from the northern Minnesota fields. Thus the strawberry season has ad- vanced from Florida to the northern border of the country. Cantaloupes are at their best, The “Mission Bell” brand is acknowledged to be the best in the market, de- licious in flavor and texture of the meat. A label on each one identifies it as being of this brand. THE BEE: OMAHA, SATURDAY, Table—Oferings of the Market-—Household Hints’ Up the Berries Watermelons are in the market, but are rather dear as yet. Tomatoes, also, aren’t very abund- ant. By the middle of july the home crop will be here. Peaches and plums and apricots are plentiful. And berries are on the counters in great abundance, berries of all kinds —“straw,” and “goose,” and “logan,” and “black,” and “rasp” and “mul” berries. J A rarity on the market just at pres- ent is green almonds. The almond as usually seen here comes in a shell or as a kernel with the shell removed. But these green almonds consist of the green fruit, looking like green lit- tle peaches. They are intended for pickling, in which form they are liked by some gourmands. Vegetables of all kinds are plentiful. Green peas and string beans, crisp from the gardens, cauliffiower, cab- bage, turnips, radishes, lettuce, beets, parsnips, rhubarb, the whole vegetable family, they’re all on hand in force. — Facts About Cheese used to be regarded as a dessert or an accompaniment to a meal; it is only recently that we have discovered that it is almost an entire meal in itself. With this discovery, the idea that cheese was difficult of digestion disappeared. Cheese is highly concentrated and very nutritious food. It consistg, in most varieties, of lumps of protein surrounded by envelopes of fat; con- \taining no starch, it sfiould be served with bread, macaroni, rice, etc. This explains the wholesomeness and gen- erally satisfying qualities of the hum- ble bread and cheese sandwich, or the more ambitious and appetizing maca- roni and cheese dishes. From a dietetic point of view, cheese should not be eaten with a meal in which meat has played an im- rtant part. A lunch of a chop fol- lowed by cheese for dessert repre- sents a meal too high in protein, and it is such combinations as this and the after-effects that have given rise to the impression that cheese is difficult of digestion. Cheese broken ifito small pieces, or grated and sprinkled over a dish, as is the universal custom in Italy, is most easily assimilated. American cheese, while nutritious, has not been highly considered by connoisseurs; in fact, not until recently has America been regarded as a cheese producing nation. The famous English cheese are Cheddar, Cheshire and Stilton; these are all strong, strongly flavored cheeses, eaten when very well cured. Parmesan_cheese, used the world over in cooklng, is a skimmed milk cheese, containing little fat; it is three years in ripening, will keep for years, and so hard that it is only used gfter being grated. Gruyere is another thick, firm cheese, originally made in Switzerland from goat's milk. France produces a wide variety of cheeses, many of them creamy, des- sert cheeses such as Brie, Camembert and Neufchatel. The famous Roque- fort cheese has world-wide distribu- tion. The whole district from which it comes consists of rich, fertile land, where thousands of sneep are raised and the cheese is made from the milk of the ewes. Every owners of a small flock, or a few ewes, makes his own cheese. It is made in thin layers, with black bread crumbs sprinkled be- tween, and placed in cellars, or caves, where some special bacteria develops which gives the Roquefort ‘its pecu- liar flavor. The cheeses of Holland are hard, rich and yellow, somewhat like the English cheeses. The best known is the Edam, a round, hard cheese, the outside of which is colored red and wnfiped in tin foil for the market. There has been a marked improve- ment recently in American cheeses, and many of the foreign brands have been exactly copied. The French Ca- membert is now most successfully made here. The American varieties of Cheddar, Swiss and Limburger cheeses are excellent. The govern- ment investigations have been of eat aid to the manufacturer of merican cheeses and, now that the war has interrupted the importation of foreign products, the cheese indus- try has evgr{ opportunity to develop and establish a reputation that will outlive the present interruptions in international commerce. Some Cheese Dishes. Buttered Eggs: These can be served in individual dishes or several 8 broken in one buttered egg dish, and cooked either on top of the stove or in the oven. When the eggs are set, sprinkle them with grated Parme- sian cheese and serve immediately. Baked Tomatoes: Select fresh tomatoes, scald and skin. Into a dish which has been buttered, place the tomatoes, which have been sliced. Season well with salt and pepper and lgnnklc a layer of nippy cheese over the tomatoes, followed by a layer of bread crumbs and small pieces of but- ter. Bake about rwenty minutes Spaghetti and Cheese: Take one box of spaghefti Which has been Staple Foods broken in medium size piecgs and place in boiling water which’ has a little salt added to it, and let boil un- til soft and tender. When done, drain and place in baking dish. Cut up half a pound of good American cheese and place alternate layers of spa- ghetti and cheese in a well-greased baking dish., Pour in about a pint of milk and sprinkle in a little pa- prika. Place in oven and leave until well browned, and cheese cooked thoroughly. Boston Brown Bread Sandwiches: Pare and grate one fair-sized apple, mix with half a cup of cottage cheese and a fourth cup of rich cream. Dash of paprika and salt to taste and spread on thin slices of buttered brown bread. Fixing the Porch for Summer. Very few houses are built nowa- days without at least one porch, and porch furniture has become as much of a necessity as bedroom or dining room furniture. But you can never hope to get a cozy, livable porch with three or four stiff high-backed rock- ers painted and bright green and cov- ered with turkey red covers. One doesn’t need to spend very much money. With a little care and thought a comfortable and artistic porch can be planned for an unbeliev- ably small sum. Of course, wicker is lovely, but it costs a lot. Little odds and ends may be picked up about the house or at sales, and all given a coat of paint to bring them together. White, gray or a woodsy green are all good colors to choose. Gay chintz makes the prettiest covers and cushions. One needn’t pay ~ery much for it. Good patterns can be found as low as 15 cents a yard. Very serviceable cush- ions to use on the steps can be made of imitation leather. If you can’t af- ford a hammock, a couch is a good substitute. A small woven spring with four legs and a cheap mattress is as good as anything and not at all expensive, Make a cover to har- monize with the chintz for it. A the things, will be found to be most convenient; a good, big one that will hold the magazines, lpoks, sewing basket, tea tray, etc. Such a porch will be used by the whole family ?II summer long, and will more than’repay one for the cost. As the result of the adoption of the “daylight saving” system 10,000 feet of gas and sixty-six units of electric- ity were saved at the City of London Military hospital in the first week. == ; ni onight ¢ and papa can eat all the rest. “ :ieg dtesssg:ms made of rits - wheat.Its good for you™ Ask for and Get 9 SKINNE THE HIGHEST QUALITY MACARONI w36 Age Recpe Book Free SXi Jetter s German $tyle Bouble Beer “In a Class by Itself™ Brewed and Bottled by Brewing Co., Ltd. OMAHA, NEB. Family Trade Supplisd by Wm. Jetter. NER MFG.CO. OMAHA,U.S.A kitchen table, painted like the rest of |§ Cool Eats and Drinks If there is anything for which one|hot liquid. | bottles may be washed and put away. craves in hot weather it is cooling foods. The homemakers take pride in having shelves well loaded with fruit sauce, preserves and jellies for winter, but few have seemed to think of the possibilities of fruit syrups as foundations for delicious and cool- ing ices, sherbets, creams- and re freshing drinks when the weather is so hot that little exertion is desired. To Make Mousse. For delicious ‘mousse, boil half a cup of syrup, prepared according to any of the following directions, un- til it threads from the spoon, and pour it over the well beaten white of an egg. Beat the mixture until cold, then add half a pint of double cream that has been whipped to a stiff froth. Pour into a mold and bury in ice and salt—one part salt to three of ice—for about four hours. For ice creams, flavor the ice-cold cream or custard with the cold syrup before adding sugar, so you will not get the mixture too sweet. Freeze in the usual manner. cieng amount of syrup to give a taste a trifle stronger than desired when taste of such dishes a little less strong than it was before freezing. To give more body to sherbets and creams add a teaspoon of granulated gelatine that has been soaked in two teaspoons of cold water and dissolved in a tablespoon of hot water, Refreshing hot weather drinks are made merely by adding, to suit the taste, sufficient fruit syrup to ice cold water. The use of mineral water and fresh fruit makes the concoction of delicious punch a very slight matter. Strawberry Syrup. Strawberry syrup is made by press- ing ripe berries through a sieve or fruit press, and to every pound or pint of juice so extracted is added one and one-half pounds of sugar. Let this stand over night, stirring occasionally through the evening, so that the sugar will dissolve. In the morning boil slowly for fifteen min- utes, add a little red vegetable color- ing, bottle and seal. Pineapple Syrup. Pineapple syrup may be made by slicing half a dozen ripe pines, peel- ing each slice, then putting the fruit through the food chopper, with the three cups of sugar through the fruit and leave to stand over night in an enameled kettle, in a warm place. In the morning drain off the juice, bring to a boil, strain and seal. More sugar may be added to the fruit and the process repeated until there is no more juice to be extracted. When the bottles are cold melt sealing wax and dip the tops into the Sherbets require | little but water in addition to a suffi-| the dessert is done; cold makes the| exception of the heart, of course. Mix | When this is hard the Iced Bouillop. To one quart of the beef bouillon add one-half envelope or one level tablespoon of granulated gelatine dis- solved in a small quantity of the cold broth. Season to taste with salt, pep- per, paprika, celery salt, and a little onion. Heat, but do not boil; strain. Cover.and leave by the ice for five or six hours. Serve ice-cold in cups or bowls, with a thin slice of lemon on top of each portion. The seasoning may be varied by substituting strained tomato juice for part of the bouillon or by adding a little chopped parsley. The iced bouillon will not be solid, just slightly jellied. It should be served as soon as it is taken from the ice or it will melt. Raspberry Syrup. For red raspberry syrup, crush in an enameled kettle about eight quarts of fresh, ripe raspberries and let them stand until they have just the least tang of sourness to them. Now boil six pounds of sugar with one quart of | water and continue boiling until on lowering a skimmer into the syrup, drawing it out and blowing through the holes, bubbles fly off. Confection- ers call this the “fly degree.” Now add two quarts of juice strained from the berries, bring to a boil again, re- move the scum and pour into bottles through cheesecloth. Such straining through cheescloth when bottling is best accomplished by tying to the lower part of a funnel a piece of cloth that has been laid over the top of it in such a manner that it forms a bag in the opening through which the juice will be poured. Fig Tapioca. Soak two tablespoons of tapioca over night. In the morning add one pint of milk, one-half cup sugar, the yolks of two eggs and flavoring to suit. Boil until it thickens. Soak about a quarter pound of figs until they are soft, chop fine and cook down in sugar and water. Beat this into the tapioca until the two are well mixed, then beat in whipped cream. Serve with whipped cream and a half pecan meat on top of each serving. —Woman's World. Described In a general way, the means for medical assistance of sick and wounded in a campalgn, as lald down by regulation, may be divided Into three lines. The first llne of assistants I3 composed of the regi- mental ald and the bearer companies. The second line comprise the field hospitals and the stationary hospitals on the lines of communication and the third line the general hospitals at the base of operations. In 1846, there was a large party in the United Sfates opposed to any war with Mexico and whenythe appropriations for in- creasing the army and raising volunteers were being discussed In congress Henry Clay, Daniel Webster, ex-President Adams, Abraham Lincoln and numerous others, either famous then or destined in after years to become so, spoke agalnst them. Steer Pot Roast. Pig Pork Roast Pig Pork Butts Lamb Legs ... Mutton_Chops Spare Ribs .... 1610 Harney Street. Pig Pork Loins, fresh not frozen. . . Prompt Deliveries—Mail Orders at Above Prices. PUBLIC MARKET Salt Pork . SPECIALS. From 8 to 9 p. m., Lamb Chops, Ib..5¢ From 9 to 10 p. m., Pork Chops, Ib..12¢ Phone Douglas 2793. Steer Pot Roas Pig Pork Roast Pig Pork Butts Young Veal Roas Young Veal Chop: Lamb Legs .. P LR 12Ve J13%¢ 113 South 16th St. 1916 Milk-fed Spring Chickens, each. ...... Pi! Pork Loins, fresh not frozen..............13%c Deliveries Everywhere—Mail Orders Filled Promptly. EMPRESS MARKET Mutton Chops Spare Ribs Salt Pork .. i09ic Extra Lean H 7% Sugar Cured H 12%¢ Extra Lean Breakfa 19%c¢ Sugar Cured Bacon.............. 17%e Phone Dt:ulln 2307. Prompt deliveries to any part of greater Omaha For a home surprise—send a case of A CASE OF GOOD JUDGMENT Henry Rohlff Company, Distributers 2567-69 Leavenworth Street Phone Douglas 876 Mail orders by freight or express to any point -JULY 11916 50 /2 Tested Recipes (All measurements are full unless otherwise specified.) Orange Drops. 1 tablespoonful butter 1 teaspoonful soda 3 tablespoonfuls sugar Small pinch of salt Juico of three oranges Flour to form a stiff 1 egg batter Mix the egg, sugar and butter to- gether thoroughly. Dissolve the soda in the orange juice, and add to the mixture. Stir in the flour and salt and bake in butter tin cups so they will be the shape of a tiny toy drum. When cold, cover all over with white frosting, made with the beaten white of one egg with powdered sugar stirred into it until it is thick enough to spread. Flavor with vanifla ex- tract. Take melted chocolate and mark to represent a drum. 1ced Eruit Juice. N Arrange four fresh mint leaves in a frappe glass and fill the glass three- fourths full of finely crushed ice. Make a concoction of grape juice, raspberry juice, or juice from any other kind of fruit, and to each cup and a quarter of fruit juice add one teaspoonful of lemon juice and one cup of powdered sugar. This ice is a most appetizing drink to serve as the first course of a ladies’ luncheon. Marshmallow Salad. 1 quart sliced Dpine-2 cupfuls nut meats apple Mayonnaise 8 banunas 1 pound marshmallows Few drops onfon julce Spice Cakes—For Fourth of July. 2 cups brown sugar 133 teaspoonfuls cloves 4 eggs 14 teaspoontul nutmeg % cup melted butter 2 cups flour % cup sour milk 2 teaspoonfuls 1 teaspoonful soda cinnamon Leave out the whites of two of the eggs and mix the remainder thor- oughly with the butter and sugar. Dissolve the soda in the milk and add to the mixture, Add the spices and flour and stir all well together. Bake in buttered gem tins and make an icing of the whites of the two eggs and powdered sugar. Stir in grated cocoanut until thick enough to spread on the spice cakes. Sprinkle with co- coanut. Serve with little silk flag in each cake. The following dishes are rich in protein or tissue building material. Boiled Whitefish. Place prepared fish in cheese cloth, fold cloth over and secure with tooth- picks. Immerse fish in boiling water to which a tablespoon of vinegar or lemon juice has been added. Boil until tender, unfasten cheese cloth and slip fish onto hot platter. Season and gar- nish with sliced lemon and hard boiled eggs and small sprigs of parsley. Serve a melted butter sauce to which Iynu have added finely chopped pars- ey. Be very careful when melting the butter not to let it boil. Planked Whitefish. turn onto a hot plank. Put into pastry bag freshly mashed potatoes and press, making a circle of roses or scal- lops around the fish. Put into the oven and allow potatoes to brown. Garnish with lemon and sprigs of parsley and send at once to the table. Cheese Balls. Ingredients: Half pound of grated cheese, two cups of grated bread crumbs. Mix the bread crumbs and cheese together, add salt, pepper and Worcestershire sauce to taste and three eggs which have been well beat- en. Form into balls and dip in egg and bread crumbs and fry. The above protein dishes should be balanced by a certain proportion of fat mineral salts and carbohydrates to make a proper body, bone and energy prodicing meal. Boil fish as above and when tender ! | L OpenUpaHealth ¢ Account. Open up a health account that will yield greater enjoyment of life and higher efficiency in work, Cut out heavy Win- ter foods and eat Shredded Wheat Biscuit with fresh fruits and green vegetables. Shredded Wheat is ready- cooked. Delicious for break- fast with milk or cream— for luncheon with berries or other fruits. Made at Niagara Falls, N. Y. installed. we invite our patrons to visit us. Omaha Macaroni Co. Cullen Brokerage Company, Local Sales Agents. Phone D. 3909 Products on the Market Today We have increased our business 50 per cent in the last three months. Why? Quality! Quantity! Completely Remodeled Building In a few days we will have our new machines and electric elevator The building and additional floor space has been redecorated and “Grouing With Grouing Omaha” Two of the Finest AlD [ CANNED FRUITS. Easter Brand is extra standard quality, in fine syrup. Mountain Brand is standard quality, excellent table fruit, in good syrup. PEACHES. Easter Yellow Free Stone....17¢c Mountain Free Stone, 3 for..43c 15¢ ..18¢ Mountain Sliced Lemon Cling.16¢ 15¢ cans water pack Peaches.12¢c BARTLETT PEARS. .21c ..18¢ ...... 58¢ ac! ...20c Island is good quality, in geod syrup, large can, sliced....18¢ APRICOTS. Easter, in syrup, large can...18¢c Mountain, in syrup, large can.16¢c Iced Tea, fine quality, per 1b. .23¢ WASHING POWDER AND SOAP 25¢ package Pyramid....... 15¢ Buy Your Groceries and Meats Early. THE BASKET STORE The Price Guide for Many Capable Housewives is the BASKET STORES Price List—A new one just out. be package, 3 for..........10c 117 ) eiinsa A alvielsisdE D.IC.iSoap; 105bars s 25¢ | White Borax Naptha for cold or hot water, contains the proper Naphtha without the color— leaves the clothes snowy white, 4c per bar, 3 for......... 10c (AT T ) 2 e e s en A 23c DANISH PIONEER BUTTER. Pound carton....,...ecene. 29¢ Brookfield Butter, in %-lb. cubes, 1 ..30c Cream Cheese, 1b +..20c BUTTERINE. Princeton, none finer produced, Ib:Reartons ot o e 2lc Empire, medium grade, 1 1Ib. CAXTON .. i csioevasanaas 17¢ Magnolia, 2-1b. roll, per Ib....12¢c OUR COLD MEATS ARE A PLEASURE TO EAT. Minced Ham, Ib..... 16¢c and 18c Veal Loaf, 1b. ..15¢c and 20c Liver Sausage, lb.... .. 12¢ Berlin Ham, 1b...... ..18¢ Cooked Corn Beef, 1b.. ..35¢c Cooked Pork Tenderloin, 1b..38c We Close at 11 A. M. Tuesday, July 4th. KELLOGG'S Drinket made instantly in the cup, same size as 30c Postum, our DriCe R e S e e 20c MacLaren’s Peanut Butter 1 I et e e 1lc Fly Swatters, 3¢, 2 for.. Cocoanut Oil Soap, bar Tip Cocoa, % Ib. can.. Economy or Red “A” Patent Flours, guaranteed, 48- 1b. ba; 1. 24-lb. bag.... Whole Wheat or (23 |l 1 T A A s B Visit our Vegetable Depart- ments, each store carries a full line of fresh fruits and vegetables at prices most reasonable. Picnic Plates, 3 pkgs........ 25 Plates to the package. Each package........... . Bottle Olives, 3 for Bachic et ioes Bulk Olives, qu 5 Nice assortment of Fi each store. reworks at No. 39 at 1401 William Now Open when I use K 5 C. Ounces for (More than a pound and & half for a quarter) “I have used K C BAKING POWDER for a great many years ) is always sure to give satisfactory results. For good, who foods use K C—insist on getting it. KG BakiNG Powp.. l 25C | | and have yet to experience a failure in baking with it, “I believe in the ““safety first’’ idea and am sure of best results “Yes, 1 have used cthers, ‘higher priced powders too, but hare always gone back to the old reliable.” C8CTs