Omaha Daily Bee Newspaper, July 26, 1916, Page 6

& & 4 ¢ THE BEE: OMAHA, WEDNESDAY, JULY 26, 1916. Things Worth Knowing Add a little boiling water to an omelet if you wish to keep it from being tough. A range will keep black longer if you wash it with soap and water be- fore applying the blacking. Keep. your spices in little glass jars, and a glance will tell you the contents, even if not labeled. Sprinkle all your coal with water before using in stove or furnace; it will make a hotter fire and burn longer. 2 'lso keep lemons have some nice, dry, clean sawdust in a box and bury them in #, and they will keep for weeks. A spoonful of whipped cream is a m addition to any cream soup. dd it to the top of the cup just be- fore serving. Baked pigs' feet with brown bread and cold slaw are a favorite dish in one American family. Four feet are washed, scraped and soaked over- t in cold water. Then they are split in two length-wise, put into a baking tin, skin side down, sprinkled with pepper and salt, given a thin layer of finely-minced onion and barely covered with boiling water. Then the pan is covered and the feet are baked an hour or an hour and a half, with frequent bastings. They are served on a platter covered with tomato sauce. of annoyance #48% In my opinion noth— ing is 80 great a source During the hot summer months it would be better for all of us if we ate less meat, but the problem of providing a satisfying meal without meat is a burden to most cdoks. A dinner without meat seems like a wheel without a hub or a circle with- out a center, Yet such a dinner nced not be entirely vegetarian, for fish and eggs will take the place of meat, and nuts and cheese supply the same nutritive elements as meat, and are as beneficial to health. Sample menus with well-balanced food values, and a few suggestions as to ways of compounding the novel dishes, are given below: Prg and Cheese Ca Cream of Almond Soup Cucumbers Lima Beans Toasted Wafers Pimento Cheese Angel Cake Ice Cream The canape is made of slices of | toast cut in circles, squares or tri- ‘angles, and spread with chopped hard-boiled egg. The egg is well salted and then spread with grated American cheese. The canapes are then set in a hot oven for a few minutes to melt the cheese. The soup is made of almonds chopped and pounded, and boiled in milk. Cook about fifteen minutes; thicken with a little butter and flour rubbed together; season to taste. pes h Cutlets Lettuce Salad canned fish—halibut, haddock or sal- mon. Add half the quantity of thick white sauce; season with pepper, salt, lemon juice and onion juice; add a small amount of chopped parsley and cook in a double boiler until heated through. Cool; shape into cutlets, roll in crumbs, egg, and crumbs again; fry a golden brown in deep, hot fat. Serve with tartare sauce. Another good dinner is the fol- lowing: Mushroom Canapes Cream of Asparagus Soup Codfish Balls Summer Squash with Green Peas. String Bean Salad Chocolate Parfait The mushrooms are big ones, and each is served on a small round of bread which has been previously toasted and well buttered. The stem of the mushroom is chopped fine with 1a bit of onion, a few Ercad crumks, pepper, salt, and butter. The cup s stuffed with this, the slice of toast laid over it, and the whole baked for ten minutes. Invert, and serve hot with melted butter poured over them. d"Still another nourishing menu is 18 ? Sardine Canapes Pea Boup Bgg and Mushroom Timbales Scalloped Tomatoes Celery Asparagus Salad Taploca Cream The timbales are made of three chopped hard-boiled eggs and half a ound of saute mushrooms, cut up. %he eggs are mixed with a little white sauce and the buttered timbale molds . are lined with.this. Then the mush- rooms arc mixed with the beaten whites of eggs and well moistened with the cream sauce, and the centers of the timbales are filled with thi- mixture. The molds are set in a pan of boiling water and cooked in the oven ten minutes. Try adding to your canned toma- toes, for scalloping, a tablespoonful ed cheese and a very little to tele—- Meatless Dishes for Summer For the fish cutlets use flaked or|e scraped onion, It is a great improve- ment. Here is a satisfying menu: Haiibut a Ia Nelson Bolled Artichokes Scalloped Potatoes Endive Salad with Russian Dressing Prune and Nut Souffle with Whipped Cream To make the halibut a la Nelson, boil together for ten minutes four quarts of water with one-half cupful of vinegar, a sliced onion, parsley, celery, cloves, and salt. Into this put three pounds of halibut and let it sim- mer for iifteen minutes. When it is cool take out the bones; separate the fish into 1} kes and mix it with hali a pound oi boiled rice, three table- spoonfuls of grated cheese, two table- i spconfuls cf butter, the yolks of four eggs, a curful of rich cream, a tea- spoonful of salt, and a little red pep- per. When the mixture is smooth fold in a cupful of cream, whipped stiff. Pour into buttered individual molds, having a slice of hard-boiled egg in the bottom of each. Set molds in a pan of boiling water to about half the depth of the molds and cook in the oven until set and firm. When ready to serve, unmold and garnish with parsley. The Russian salad dressing is a French dressing with mayonnaise and chili sauce added in equal parts until it is of a rich creamy consist- ncy. h:A fifth good meatless menu is this: Tomato Puree with Croutor. Fish and Spinach Raked Baratoga Potatoes Buttered Beets Olives Egg and_Green Pepper Salad Cheese Wafors Stuffed Pineapple ' Add to the cooked, chopped, and strained spinach a teaspoonful each | of flour and butter and two teaspoon- fuls of grated cheese. Put a layer of this in a buttered baking dish and on it lay fillets of white fish, covered with cream sauce. Repeat spinach, fish, and sauce until the dish is full, sauce being the tog layer, with bread crumbs and bits of butter scattered over it. Bake half an hour. The pineapple should be a large one with the scooped-out center | filled with its own fruit, grapefruit, bananas, orange and cherries, the whole sugared and served ice-cold.— Mothers’ Magazine. e 2 3 Tt Do You Know That--- ' Intelligent motherhood con- serves the nation’s best crop? Heavy eating, like heavy drink- ing, shortens life? The registration of sickness is even more important than the reg- istration of deaths? The United States Public Health Service co-operates with state and local authorities to im- prove rural sanitation? Many a severe cold ends in tu- berculosis? : Sedentary habits shorten life? Neglected adenoids and defec- tive teeth in childhood menace adult health? A low infant mortality rate in- 1| dicates high community intelli- gence? Health Hints -:- Fashions -:- Woman’s Work -:- Household Topics By Nell Brinkley C*orpyrllhh 1916, International News Service. " ‘phone users, nothing re-— sults in so great a loss of temper and time, as the inconvenience of . being ocalled to the tel- ephone and then having an office boy or the of- ERE is the only king who rules “by divine right.” That small, fat ruler who comes into the world royal, each the finest that ever was, with one small fist cl other curled 'round his sceptre before he can lift an eyelid or such an idle lower lip, the only czar who comes into the world to wear the purple and silver lilies by “divine right!” —NELL BRINKLEY. scalp that pure soap and water will. ’ harm at all and much good, both to The right intervals of application are | the hair and scalp, but if small in the short hair of children and men | amounts of it are left on the head so once a week, and in the long hair of | as to keep the scalp and deeper parts women twice a month. The only pre- | of the hair moist for hours it is apt | about-to-be bald, especially in the | gentler and only ornamental sex. | Laberty of the ‘Hu’man Scalp : “T'd ga'l:icr be dcz(fl than hairless,” i has echoed scores of times in every By WOODS HUTCHINSON, M. D"dcrmatologist's consulting room. And This extract is typical of ma letters we receive as[ing us fo pu'z lish suggestions regarding the prop- er use of the telephone. Telephone Courtesy Helps Gain Good Will ‘Would you call on a busy man at his office, send in your pep M watlod (B0 you BLilked teuding e axtel o ep wal While you an article in a ol magazine in his outer office? ‘When you finally came in, his welcome might not be as cordial as you would like—and you would be at fault. It is just as important when you telephone, that you be ready to talk when your party answers. It shows consideration for the other person’s time. It makes & more corcial weloome, and it gives you the advantage of having gained good will by your correct telephone usage. A prompt and courteous at the telephone hel to smooth the way for a luooesxln:gnmuon. . . victims, who were left for dead and which comes spontancously by the slow tooth of time. | We smile at Mr. A, Ward's story of the nearly baldhcaded man in the western mining camp, when the Apaches were out and the little set- tlement in hourly dread of a. mur- derous swoop, who every night before he went to bed threw a skate strap over his few remaining hairs and buckled it tightly under his chin. Death he could face, but not disfig- urement. And he has gany sympa- thizers abroad in the land among the Ry | field of wheat and neglecting the roots CREDIT VS. CHARGE ACCOUNTS A eredit account with the HOUSE OF LOFTIS is worth just eight times as much as a charge account with the most liberal and largest depurtment store. A department store charge account is due on the 10th, or at the most the 15th of the month following the purchase. A LOFTIS CREDIT ACCOUNT is distribut- ed over ecight months in small amounts weekly or monthly, as suits your con- venience. Your credit is good with us. 2 Z N S Wity 7R 278—Diam ond|441—Scarf Pin, Ring, 14k solid fancy oval design, gold Loftis *“Per- | solid gold, 1 fine dia- mond, 4 Teai pearte. $8.50 mounting fection™ m eek. 1 a $1 _a Month. 8 p. m., Saturdays till 9:30 Daily till Call or write for illustrated Cntaivg e P . No. 903. Phone Douglas 1444 sand our salesman will call. 2 | which it grows. to take a real and personal interest in | | our scalp is when it begins to come | | through our hair. Almost the entire | ‘auemion which we give to the native | | covering of our heads begins in and ends in our hair, its curl, its brilliancy | and its arrangement. | If the scalp will simply keep itself out of sight and refrain from shed- | ding scales and dandruff over our | shoulders, which don’t match the | color of our clothes, we are content | to take its condition for granted and | leave it alone. Yct this 1s about as rational as combing and parting a ! from which it springs and the soil in A scrupulously clean, well-ventilat- ed and above all well-exercised scalp is the real secret of an adequate and | enduring crop of hair. | The measures for securing these health rights for the scalp are neither expensive nor claborate nor difficult. They are, on the contrary, within the reach of all, and one of the reasons which makes us so comparatively in- different to them is their very sim- plicity and the easec with which they | can be applied. It scems absurd to expect to accomplish anything to- ward such a high and difficult task | as the prevention or even diminution | of baidness by such simple everyday means. For the scrupulous cleanliness of the scalp nothing is better than a ju- dicious combination, applied at regu- lar intervals, of those two unrivaled and most effective antiseptics and disinfectants ever yet discovered— saponis alba and aqua pura, in" other words, hot water, which has been sterilized by boiling, and pure white soap made out of sound fats. eep the scalp perfectly clean and, like the rest of your skin, it will easily shed or take care of itself nine- fice °01°ph°n. 81!’1 tell Ever since the days of the Pilgrim | the man who would invent some sure | cautions observed are to “lather”|to set up a rancid fermentation in the you to "Hold the wire" Fathers and the Pequot war we have | fertilizer for raising a full crop of hair | thoroughly, using the tips of the | natural oil of the hair, giving rise to viag . been keenly interested in the welfare |on a bald pate would make a huger | fingers vigorously upon the scalp, |the familiar sour or heavy smell of until the ocalling party of our scalps and the best method | fortune in less time than he who rinse very thoroughly and rub or|seldom-washed and neglected heads is l‘Ofldy to talk. If | of raising hair on them. The Indian | would discover a cure for consump-‘;brush» completely dry afterward as|and irritating the delicate surface of there's waiti to be }method of hair raising was a trl!lcluon. | speedily as possible. the scalp by the (butyric) acid pro- ng {abrupt and radical, not to say heroic, | In spite, however, of the extraordi-| Water applied to the head does no | duced. done it's the CALLING Ibut the experience of its handful of | hary value which we place upon our a7 | es o 7 NS % ¥ | hair there is no part of the body for ‘party's obligation to do survived the process, would seem to | whose e;call :a‘vel;’arr: oand healt{l as | Jt‘ Li i indicate that the final result in bald- | such we do less for than the scalp. | A YDURAU TR AR U 7B] ness was not as complete as that | Usually the only time when we begin N /"445 1Ty 1% A Chicken with Cheese Sauce SRS By CONSTANCE CLARKL. When you wish to serve chicken in a novel way, try boiled chicken with cheese cream sauce. . Take a chicken trussed for boiling; rub it over with lemon juice; place a piece of slitted fat bacon on the breast, tie it on; wrap the chicken in a well-buttered cloth; putitintoa stewpan with sufficient boiling water to cover, with three or four sliced onions, a bunch of herbs, about twelve black and white peppercorns, the string and paper and dish up on a bed of steamed rice. Garnish with | parsley and button mushrooms; serve the chicken for dinner while hot with cheese eream sduce. Cheese Cream Saute «— Take four ounces of good Swiss cheese, cut up into very fine slices, put it into a stewpan with half a cup of cream and one-hali a cup of becha- mel sauce and a dust of paprika pep- per; stir these ingredients over the fire until they melt, then use. THE NATIORAL and enough salt to season it; bring oFTI (..:fl"g JEWELERS | | tenths of the “bugs” which alight|to the Iyo‘ll and simmer for forty to 4395, 1080, Omota || PO it. No germicyge will produce | sixty minutes, according to the size Tommorrow—Moulded Rice pud- N | BROS& OO {358 kear Marmey Stresg || half the massacre of germs 'in the|of the fowl. Then take up, remove |ding with cherries.