Omaha Daily Bee Newspaper, July 29, 1916, Page 10

10 P —————" pe—— ——- e THE BEE: OMAHA, SATURDAY, JULY 29, 1916. s Good Things for the Table-—-Offerings of the Markei---H ouschold H@"nts\- Market Has Plenty of Good Things For Table The hot and dry weather is begin-| ning to show its effects on the fruit and vegetable markets of Omaha. “The heat is just burning things up,” said the vegetable man gloomily. | “Tomatoes are in bad shape and are bringing, five times the price they ought to. “There’s less than half a crop of | peaches, take it all over the country. Apples are poor and less than half a crop. The farmers, most of them, don’t know how to take care of their apples. They don’t spray them, they don't cultivate their orchards and they let the apples load down their trees too much. If they'd thin them out they would get better results.” However, there are many good things in the line of vegetables and | cherries from Colorado may be se-| fruits that the housewife can get on the local markets at small prices. Sweet corn, for example, is of fine quality and selling around 15 and 20 cents a dozen ears. _ Wild plums are in and they’re fine ;nd cost only about 25 cents a bas- et. Red raspberries from Colorado and Washington are plentiful and cost only a dime a bbx. Cucumbers are fine and cheap. Little pickels have put in their ap- | pearance on the market, the kind that are intended for at home. Watermelons are at the height of their goadness, luscious, juicy, sweet and so plentiful that they're cheap. They all come from Texas. Home- grown watermelons rarely get to the Omaha markets. Cantaloupes are also good and plen- tiful and moderate in price. Blueberries from Michigan pickling and cured. Most of the staple vegetables are on hand excepting peas, which are about gone. Denver cauliflower is a vegetable dainty on the market at present. M Quting Party Sandwiches Sandwiches may be made hours be-( fore they are wanted and kept fresh by wrapping them in paraffin paper or in a cloth wrung ary form hot water. The most important don’t to be observed in their making is this: Don't have a dry sandwich, or one with a stingy filling. Here are some recipes for delicious fillings: Windsor. One-half cupful butter; two-thirds cupful chopped cooked chicken; one-third cupful finely chopped, colé boiled ham. Salt and paprica. Cream the butter and add the chick- en mixed with the ham. Season to taste with salt and paprika. Floradora. Six tablespoonfuls chopped chicken, two tablespoonfuls chopped green peppers, one-half tabiespoonful chop- ped parsley, two tablespoonfuls may- onnaise, salt. 2 The pepners should be parboiled un- til soft. Mix ingredients thoroughly and season with salt. Egg. Chop whites of hard-boiled eggs very fine, Run yolks through a sieve, mix with salad dressing or cream, and add seasoning. airmont. Three-fourths cupful finely chopped breast meat of chicken, one cupful rich milk, one onion, two tablespoon- fuls butter, one-fourth cupful finely chopped celery, three tablespoonfuls flour, two egg whites, salt and pepper, one teaspoonful lemon juice. Heat chicken, celery, and milk to boiling point. Add the onion, which has been previously boiled and forced through a puree strainer, Cream but- ter and flour together, add to mix- ture, and cook until thickened. Add the cgg whites, beaten to a stiff froth; and season with salt, pepper, and lemon juice. Turn into a mold and let stand until gold. Cheese. Moist cottage cheese, rich with cream, makes a delicious filling; also cream cheese worked soft, moistened with cream, and spread plain or with chopped olives, nuts, or celery. Huntington. This is Graham bread’s best filling. Mash cream cheese well, add about half the quantity of peanut butter, blend thoroughly and season with salt and paprika, Spanish. Throe tabléspoonfuls capers, spoonful made mustard, two anchovies, two small pickles, one sprig parsley, two tabls- spoontuls olive ofl, two tablespoonfuls vine- gar, two hard-bolled eggs, salt and paprika. C Put anchovies, 'ricklel, parsley, ca- pers, mustard, oil, one tea- vinegar, and the yolks of the hard-boiled eggs in a mortar and pound to a paste. Season to taste with salt and paprika and add the chopped whites of the eggs. Sardine. Drain the oil from a can of sardines, remove the skins, mash to a paste add a teaspoonful of lemon juice, and sgreld on thin slices of bread cut oblong. Pile one on top of the othe- and on the upper one place a little ball of cream cheese. Lobster. Mix equal quantities of finely chop- ped lobster meat (or an{ similar suit- able fish) and yolks of hard-boiled eggs which have been forced through a sieve. Moisten with melted butter, season with German mustard, salt'and beef extract diluted with a small quantity of boiling water.—Mothers' Magazine. The Ever-Useful Herb The best herbs for drying are basil, marjoram, sage, savory, balm and common lemon thyme. They should be picked just before they flower and on a fine, warm day, never when they are wet. « Spread them on paper to dry in the sun, or in a cool oven, or on the'rack over the fire. The drying must be done quickly or the herbs, lose their color. i When they are thoroughly dried ick the leaves from the stalk, and if you think it necessary, dry again, then rub them throngh a fine sieve, The powder must be put into quite dry bottles and corked tightly. Of course, the powders must be kept separaté and their bottles carefully labeled and stored in a dry place. ‘When wanted for flavoring, tie up as much powder as you need in a piece of muslin, If you want to preserve parsley for decorating cold meat dishes and so on, pick some large sprays of parsly and divide them into sprigs of a suitable size for garnishing. Dip them for a few moments in salted boiling water, then strain off all the water, dry very thoroughly in a cool oven, and store in a well-corked, wide-necked bottle, A"bouquet garni,” such as is used Weather Fashions’ Winds Blow Shot taffeta is favored for silk pet. ticoats. The ribbon weaves liked as ever. povodpgon Camisoles are preferred. . Green is said to be one of the com- ing colors. rfs and stoles are of velvet as well as of fur. VCIuneu designs in color on net with ribbon shoulders | 113 Seuth 161k se. 1916 Milk-fed Spring Chickens................25¢ 1916 Choice Hindquarters Lamb, Ib. ..........18%c EMPRESS MARKET Phone Douglas 2307. MARKET for flavoring meat dishes, is gener- ally composed of a bay leaf, a sprig each of thyme, basil and marjoram, with some parsley, tied together. Mint is very cheap when in the height of its season, but at other times it is difficult to procure. It dries very well, but mint vinegar is a nice thing to have in the storeroom. This is easily made. Fill a large- mouthed bottle with some coarsel chopped mint leaves, and cover wit good vinegar. Place in a warm store- room for three weeks, then strain off the vinegar for future use, Mint sauce is another useful store sauce. Take a handful of mint and dlg it into a pan of boiling water in which a teaspoonful of bicarbonate of soda has been dissolved. The mint must only just be dipped in and out. This sets the green color. Dip it into cold water and then chop very finely. Put an inch layer in a big bottle, then a teaspoonful of granulated sugar; repeat this until the bottle is three parts full, Fill up with good strong vinggar and cork very tightly. Cover the top with brown sealing wax to keep out the air. When re- quired for use shake the bottle and pour out two tablespoonfuls, add an equal T\lantit of water, and the mint sauce is ready for use.—Philadelphia Ledger. foundations are a feature of the new laces. . Clinging effects are still scen in evening gowns. Gored capes are among the latest Parisian whims, The marquise is a favorite shape for the new Satin spot velvet hats. Machine pleatings continue to be extensively worn. White silk broidered in silks. Fang; for millimery purposes. Extra Lean Regular Hams, Ib. From ® te 10 p. m., Pork Chops, Frem 8 to ® p. m., Lamb Chops, Ib...5¢c From ® to 10 p. m., Pork Chops, Ib..12¢ Phone Douglas 2793. ¢ seen on large black shoes are hand-em- metal bands are coming in Cucumber Dishes. jaded of palates, but it has been maligned as the cause of indigestion. By following a few simple rules it loses its gastric-disturbing qualities, Cucumbers gathered early in the morning are sweeter and less liable to cause indigestion. Never eat a cucum- | | ber gathered during the heat of the | day. | Lay the cucumbers for the table on | | ice, not in the refrigerator simply, till | ready to use; then remove a thick par- ing, for the bitter principle lies next to the skin, so do not leave a particle of green; slice thin and serve on a dish | with crushed ice, soaking in cold water before they go to the table. Many persons partake of them cooked | who cannot enjoy them raw. Cucumber Sticks. Pare some chilled cucumbers and cut them their full length into sticks about as thick as a pencil; serve them on a dish of chopped ice; to be eaten with salt as celery, Cucumber Sauce. Turn into a colander a cupful of pecled and chopped cucumbers and drain, then put in a bowl that has been | rubbed on the inside with a clove or | | garlic. To a pint of whipped cream | add a pinch of soda and beat in the | cucumber; add half a teaspoonful of onion juice, salt, a pinch of red pepper and teaspoonful of vinegar. Keep on ice till needed. Stewed Cucumber. Peel a large cucumber, cut it up in ! slices and soak in two teaspoonfuls of vinegar, with salt, and an onion stuck with two or three cloves. Stir these | every now and then, and in an hour’s time dry each piece of cucumber care- | fully on a cloth, flour slightly and fry | in good drippings with a sliced onion until quite brown, Then moisten with a cupful of stock and let simmers gently for thirty minutes; afterward add E‘eppr( and salt, a little coloring or thickening if necessary, and two spoonfuls of tomato catsup. Put in some slices of cold beef, shake thor- oughly for fifteen minutes and serve. | Cucumber Salad. Peel two medium-sized cucumbers, cut in thin slices one carrot, add one slice of onion, a teaspoonful of salt and a little cayenne. Cover with a Ymt of boiling water, simmer till soft. n the meantime, soften a tablespoon- ful of granulated gelatine in cold water, dissolve with three tablespoon- fuls of boiling water, add a table- spoonful of lemon juice to these vegetables, stir in the gelatine, strain all while hot through cheese-cloth. Line a mold with slices of fresh cu- cumbers and fill in with the jelly; set away on ice for several hours. When ready to serve turn on to a salad bow!, and serve with French dressing. Cucumber Sandwiches. required, split open, remove the seeds and, with a very sharp knife, cut into thin_ slices; soak for twenty minutes in ice water, drain and dry on a towel; then dff mayonnaise dressing, sprinkle with salt and arrange on thinly sliced bread; cover with a lettuce leaf and a second slice of bread, and serve at once. Cucumber Soup With Toast Sticks. Simmer in a quart of water nine sliced cucumbers and four small on- ions until very "soft, then press through a sieve; to this add a pint and a half of scalded milk, a thicken- ing of two tablespoonfuls of butter with three of flour, some salt and pepper and simmer slowly. Serve hot with buttered toast sticks. Creamed Cucumbers on Toast. Stew the cucumbers as described above, drain off the water in which they are cooked, then pour over them a rich cream sauce thickened with butter and flour and serve hot on toast or in pastries, Cucumber Fritters. _Carefully Novel Ways of Serving the Cucumber These Days garnish with slices of fresh tomatoes | | Pare as many cucumbers as will be each slice into a rich | ripe_cu- (# | | | cumbers; press the julce from the The cucumber appeals to the most | pulp, and to each teacupful of it add | ; (lean rag with a very little glycer- one and one-half tablespoonfuls of | thick, rich cream, half a tablespoon- | ful of butter, a fourth of a cupful of sifted flour, teaspoonful of salt, dash of cayenne pepper and one beaten | egg; drop by spoonfuls into hot fat, and when a delicate brown turn, drain on blotting paper and serve. Cucumbers for Lunch. Select a large, long cucumber, wash but do not peel, cut into half length- wise, scoop out the contents, chill| and fill with a dressing made with| whipped cream; have this piled up on top of it, and place in the center of a shallow, round glass bowl. Ar-| range around this first a border of | thinly sliced new onionc next to this| one of sliced tomatoes and on the| outside a border of sliced rucumbers.} This makes a pretty dish, and can he served at the table with dressing in the center Ledger. Big Barn Burned Near Bee. | Seward, Neb., July 27.—(Special.)— | The large barn on the Howard Dick- inson farm, near Bee, this county,| burned to the ground Tuesday night, | together with all corncribs and out-| side buildings. One Shetland pony was burned to death. All of the other stock was removed in time. The mow was full of timothy hay. | which it is a great improvement. boat. — Philadelphia |, Kitchen Conveniences Where breadcrumbs are needed in a recipe put crust and crumbs twice through the mincer. It does just as well, and issmore economical than ordinary breadcrumbs. After polishing windows moisten ine and rub it over the glass. Win- dows done this way do not “steam” and remain clean much longer. Never put the sugar from lemon peel into cakes, It is likely to make ! them heavy. Save it for sweetening milk pudding dr custard, to either of | A knife designed particularly to serve as a dish scraper is made of ivory celluloid. It will not scratch the finest aluminum or china. It Has an angle for every corner, a little notch at one end for cleaning around the tops of fruit jars and similar ar- ticles. Other things to be said in its favor are that it does not make the harsh noise caused in the scraping of | metal, and that it is gmall, light, easy ! to handle, will not rust, and is very| useful for removing all matter from pots and pans after cooking. . One of the newest kitchen cabinets has a refrigerator base. The upper| part is fitted out in the usual way, | with compartments and receptacles | for holding spices, staple groceries, | flour, seasons and baking essentials | —kneading board, rolling pin and the like. Another unique icebox is a refrig- | erator which hangs on the wall. It| holds twenty-five pounds of ice and is twenty-six inches wide, twenty-| two inches high and thirteen inches The Good Old Delicious, Sweet, Red WATERMELONS 1ic Ib. COOLING 1 A worth while public service : LEMONS 1o set in cariosds 50 ve 360 size, doz., 23c i EVERY DAY NEEDS | TEA PINEAPPLES A most econontical drink—Hun. | Princess B‘rand. extra fancy | dreds of cups from a pound. §,‘;'.’l't2’fib,z 1:::1‘) .U.m. - %gg ‘ | Ice Tea, a satisfying blend, per 3 for . 43¢ 1 U et s oabhoans ....23¢ No. 1 size.. eeenn . 106 Blue Ribbon, pan fired uncol- y ored Japan. We hear others FRUIT JARS t sell the same tea under an- | Mason Jars, Lacquered Lids— other name for 75c lb. Our ]jSxnat:t's P::r :z’ze“ v 40¢ price, per %-lb. pkg...12¢ | G callon L osss 6s¢ 1 Mayflower is a natural leaf un- colored Japan of cup quality, equal to regular 60c or 70c teas, Our price, per sanitary H-Ibupkgi vt 20¢ Lipton’s Yellow Label, %-lb. | o R 31¢ | Pink Label, %-Ib. tin..25¢ |l Tetley’s Tea—% 1b...... 15¢ % 1b., at 29¢ 1 pound, at..........55¢ Macaroni or Spaghetti, 10c pkg. Climax for ....... 2 3 pkgs., for...........19£ SALT Fine Table Salt, 3-1b. bag..3¢ 5-1b. bag, at. 14-1b. bag, at.... Bulk, barrel, 280 lbs 100-lb. bag, at. BASKET STOR| | | United Cash Stores of St. Joseph, chain. The present plan is for us Basket Stores early in August. | BRINGS US Friends and Boosters of the Basket Stores will be interested to know that we have contracted for the controlling interest in The THE BASKET STORES No. 40 is doing business at 4001 Cuming.—Come In. Summer Time Or 1%ec per Ib. if guaranteed ripe. We recommend that you buy them not guaranteed and get the low price, ‘as practically every one is good. With zinc lids, 4c dozen more. Mason Jar Lids, zinc, doz. .23¢ | Lacquered, per dozen.. Jar Rubber, heavy white, dozen, at Asparagus Tips, very tender and | good flavor, square can, 23¢ COCOA 1 Ou; High Grade Tip, %-lb. tin | PENDENT—36c grade, steel cutiperilih o 28¢ | FLOUR Cash Habit for uniform satis- factory bakings, 48-1b. bag, A B O O o D 24-1b. bag, for. Thrifty Habits, a 48-1b. bag. 24-1b. bag....... T ES IN ST. JOE. Mo. There are nine stores in that M| to take charge and turn them into and have No guess work You can know You will get good results some foods KC Bxkine PowpEr Ask your grocer—he knows heathful, whole- by usin~ TWENTIETH CENTURY FARMER The Missouri Valley's | Greatest Farm Paper. OMAHA 110,000 Copies Weekly 75,000 within 150 miles of Omaha deep, with quite a number of con- veniences. Public Vacation $:hool Term Comes to a Close One thousand boys and girls have completed the six-weck term of the review work, that they may make their grades in September. The heat S did not deter them from finishing the term. Five schools were used for this work, These youngsters will now begin their summer vacation of five weeks ALAMIT Qs before the opening of the next school public vacation schools, which were| closed Friday. The pupils were given et Economy With Satisfaction to MILK | BUYERS ¥ It is a wonderful thing for a concern that has l been in business ten or twenty years to have the complete confidence of the public. That, O dear people, is the proud position we are striving to attain. | q‘ cause we do something which makes it possible A to accomplish this high standard. We are de- livering safe, pasteurized milk products. Recently we ? have taken our ordinary buttermilk off the market be- cause it wasn’t as good as we thought it should be, and in its place we offer ‘Locust Lane Buttermilk,” because we can vouch for its quality. | q‘ and of handling we cannot put into our 8c pas- teurized cream more than the standard amount of butterfat, nor can we give our customers the satis- faction with a cream that barely passes the test, but we are especially proud of our Special or Jersey brand and of our “XX Exceptional Cream,” and recommend them to our tustomers. It costs more to produce these richer and better brands and we have to charge more for them, but they are worth the difference and are - really more economical to the customer. Every day, week and year we see progress, be. Because of the increased cost in the country Order Alamito Milk from your grocer, one of our drivers or telephone. DOUGLAS 409. EVERYBODY should eat plenty of good white bread, It is wholesome, nutritious and very easy to digest. It is easy to bake bread along with your other cooking. Made in your own clean kitchen, from your own select s, you can be sure of its purity, wholesomeness and fine flavor. A Bread is the cheapest food in the world because it supplies the most nutriment for the least money. Ten cents’ worth of flour contains more nourish- ment than hnmtg'worflldmotborfaod you can ‘The amount of heat and muscular power furnishe ed the body is measured in calories or fuel units. The table below (prepared from U. S. Dept. of Agriculture Bulletin No. 142) shows the amount of energy (in calor- ies) that ten cents will buy in flour and five other staple Calorles ‘Wheat flour @ 8¢ 1b. 544 gy @ 44 lb. 408 Rice @ 8¢ 1b. 2025 Potatoes @90¢ bu. 1970 Cheese @ 259 1b. 752mmm 8alt Codfish @ 74 1b. 465m Beet; sirloin @ 25¢ 1b. 4108 All these foods are wholesome and desira*'e but, as the figures show, wheat flour gives far mor~ .or the Cut down the food Bill Ey ‘eating mo.e bread money. m‘finfiu and less of the more expensive foods. PRODUCTS . *Look for this sign ”nduh‘svi:: The Oval Label Crushed from full-bodied, lus- cious Concords—bottled at the vine- yards, right where the best grapes grow— delivered to you under the purity-protection of the Oval Label —that's ofrmewrss | The health-pleasure drink for all ages. Unfermented, unsweetened, clarified, ‘The delicious thirst-quenching smack of rich, fruity goodness. Dilute it to your taste. Buy ofrrroer's in the Family Case of six one-pint bottles. ARMOUR R COMPANY, ROBT. BUDATZ, Mgr., 13th and Jones Sts., one Douglas 1055, Omaha, Neb. W. L. WILKINSON, 29th & Q, Tel, So. 1740. Guar ntees Quality '