Omaha Daily Bee Newspaper, August 19, 1916, Page 9

THE B EE: OMAHA, SATURDAY, AUGUST 19, 1 916. Good Things for the Table---Offerings of the Market---Household Hints’ You Can Get What You Like Best at Market Now Grapes are now on the Omaha market for the first time this season. Not California grapes, but Concord grapes, the kind that make your teeth black and rejoice your palate, the kind that make lucious pies and fine jelly and the kind that slip down your throat so deliciously right from the bunch. . Apples, in spite of the lamentations of the market men that the crop was no good a-tall, are here in fair quan- tities and of good quality. Crab ap- ples are also plentiful but cost around 50 cents for a market basketful. The new sweet potatoes are here, fine looking specimens that are bring- ing 10 cents a pound from those who aren't satisfied with the old crop. Watermelons and cantaloupes are still with us in great quantity, splendid quality and at reasonable prices. Honey dew melons are also on hand and are almost as good as| their name sounds. | Blueberries are still very plentiful. | Peaches and pears are abundant and | fine in flavor and looks. Cucumbers are plentiful and so are those little ones that are intended for pickling and eating in the winter time. Preserving tomatoes are on the market. They are those little yellow fellows, you know. And their big red sisters of the more common variety are in the heydey of their ex- istence, a bit late but big, red, lucious and cheap, or rather inexpensive, to use the more elegant word. Little onions are also procurable, the kind that are intended to go into the pickling jars and barrels for next winter’s appetite coaxing. If you want to put up plum jelly or butter, now is the time to get vour wild plums. -— Did you ever hear of a “chromatic kitchen?” In New York there is a certain keen witted woman architect and interior decorator who designs| these kitchens, and she is earning a snug professional income by so do- ing. , The “chromatic kitchen,” it may be explained, is simply a well ar- ranged kitchen decorated according to some striking and novel color scheme. The young woman who originated this scheme was not al- ways so prosperous. In fact, there was a period in her early profes- sional life when she was on the verge of giving up the whole business of architecture and decoration and taking up something less high sound- ing in name, but with a surer income attached. A Harmonious Scheme. One day when passing through the basement of a large department store a display of blue and white enameled ware caught her eye. She was struck with an idea. With the blue and white enameled ware as a basis, why not work out a blue and white kitch- en, using blue and white tile back of the kitchen range, blue and white linoleum on the floor, and at the windows white scrim curtains with design in blue stencil, and so throughout the kitchen? An architect acquaintance who was planning a country house for a wealthy client permitted her to apply her idea to the kitchen. The owner was delighted when it was completed, going so far as to declare that the kitcheri was the best room in her new country house. The young woman realizing that! Beautify the Kitchen she had made a discovery, deter-| mined to follow it up. First of all she | made a thorough study of good kitchen design, so that she was a master of the efficient kitchen. Then she looked into the question of kitch- en wares and was delighted to find | that nowadays enameled ware comes in a wide range of colors. There are | soft mottled grays, two or three shades of blue, a Nile green and an olive green, a brown and an ame- thyst, an old ivory, a Concord purple and a royal purple, and still others. | Sometimes there is a combination of two colors, as in the case of blue and white ware, which is white within and blue without, A Clever Combination. Using these light cleaning wares as a basis and matching them in tile floor coverings and hangings she has specialized in the ‘*‘chromatic kitch-| en” for the country house, and she has done it exceedingly well. Some- times she uses a combination of colors, as, for instance, pruple tinted with old ivory tile and hangings. The New York housewife loves novelty, especially if it costs but little more than some everyday humdrum ef- fect. This is true of the “chromatic kitchen,” for none of the materials used by this clever woman are more costly than the commonplace arti- cles. For instance, all this attractive enameled ware cost little more than the plainer lines usually sold in the stores, and this is likewise true of tile and linoleum. The secret was in the happy thought of applying a har- monious color scheme to kitchen fur- nishings. The Home Table Nothing is better on a hot day than cold food. It takes precedence over all other kind of edibles on the sum- mer menu. A frozen dessert makes a delicious and refreshing finish to any meal, and while summer days last should be _erved frequently. Several suggestions for frozen desserts are given below, along with one or two other summer recipes. Apricot Sherbet. One can of apricots run through sieve, four eggs, three cups of sugar, one quart of fresh milk, one table- spoon of gelatine. Scald ‘milk and add sugar and gelatine dissolved in} cold water. Beat whites and yolks of eggs separately, then put together and pour the scalding milk over it, beating thoroughly. Let cool and| add apricots. Then add sufficient| water to make a gallon and freeze. Frozen Souffle. Beat the yolks of four fresh eggs very smooth, then blend four table- spoonfuls of granulated sugar, beat- ing slowly, but steadily, until the two ingredients are thoroughly incorpo- | rated. Dry whip one pint of cream. | Moisten a dozen lady fingers and cut them small and mix with the egg and sugar. Fold in the cream and turn at once into a wetted mold. Cover | and pack in ice and salt two hours. Serve heaped high in glass saucers. Vida’s Surprise. One quart of fruit, strawberries, raspberries, peaches or bananas and oranges together, chopped ,and| rubbed through a colander. One cup of cold water, two cups of sugar, whites of three eggs (unbeaten); mix | well and freeze. | Almond Ice. and three-quarters cupfuls flour, one and one-half teaspoonfuls soda, hall tablespoonful sal‘.fi1 half teaspoonful clove, half teaspoohful cinnoman, ha'i leaspoonful nutmeg, quarter tea- Varied Receipes Raspberry Cream. One envelope minute gelatine, one cupful raspberry juice, one cupful sugar, one cupful cream. Mix sugar and gelatine and dissolve in the hot raspberry juice. Set aside to cool until it begins to thicken. Whip the cream to a stiff froth, then beat into thickened gelatine mixture until very stiff. Turn into a wet mold and set in refrigerator until firm. Cherry Tapioca. Four level tablespoonfuls tapioca, one pint hot water, ripe cooking cherries, one cupful su- gar, one-half teaspoonful lemon juice. Cook the minute tapioca in hot wa- ter for ten minutes. Stone the cher- ries and add them with sugar to the tapioca. Cook until fruit is tender. Let cool and pour into a glass dish. Beat the cream, add two tablespoonfuls of sugar and the lemon juice. Decorate the top of tapioca with this whipped cream. Garnish with large ripe cher- ries. Tapioca Cream. One quart hot milk, four level table- spoonfuls granulated tapioca, one- eighth teaspoonful salt, two eggs, one- };Ialf cup sugar, one teaspoonful van- tla. Cook hot milk, minute tapioca and salt together in double boiler for fif- teen minutes, stirring frequently. Sep- arate yolks from whites, keeping whites in refrigerator until ready for use. Beat yolks and sugar together. Add to the tapioca after it has cooked for fifteen minutes. Let all cook until it begins to thicken like a custard. Remove from fite, pour into a dish and whip in the beaten whites of eggs until thoroughly blended. Add vanilla. Pineapple Tapioca. One-half cupful minute tapioca, one cupful sugar, four cupfuls water, one cupful pineapple, one-eighth teaspoon- ful salt, currant jelly. Boil the minute tapioca, salt, one- half the sugar and water together un- til clear. Remove from fire and add the pineapple grated or chopped with other half sugar. When sufficiently cold decorate the top of pudding with currant jelly, serve with sweetened whipped cream. Or if preferred the tapioca may be merely poured over the fruit. Canned pineapple may be used instead of fresh pineapple if pre- ferred. Milk Sherbet. One quart milk, half cupful lemon juice, two cupfuls sugar. Dissolve sugar in the lemon juice, add milk. Strain and freeze. Fruit Sherbet. One quart milk, two cupfuls sugar, half cupful pineapple juice, half cup- ful orange juice, quarter cupful lemon | g iuice. Dissolve sugar in milk, juices and strain. Frecze. Dutch Casserole. Take one and a half pounds of lean round and cut in small pieces about two inches square. Grate one carrot. Cut up one onion fine. One-half cup- ful fine fresh white bread crumbs, One dessertspoonful tapioca. One small can green peas. One-half can toma- toes. One bay leaf broken into bits. A little thyme, Some salt. A little pepper. One cup of water. Put the vegetables, bread crumbs and the seasonings in a howl and mix add fruit minute | paprika, one cupful milk, one one pint{cupful grated cheese. well. Put the meat in the casserole and pour the vegetables over it. Add the water, cover closely and cook in a very slow oven for five hours. This is a delicious dish if cooked as di- rected. If cooked too fast the meat will be tough. Cheese Toast. Pear Salad Tea Splce Cake Four pieces tosat, two tablespoon- fuls butter, two tablespoonfuls flour, quarter teaspoonful salt, speck -third Melt butter and remove from fire. Stir in flour and scasonings until smooth, then the milk. Replace on fire and boil for three minutes. grated cheese and stir until it is S Vanilla The dessert for summer must be specially suited to the season. Dur- ing hot weather delicate sweets and frozen desserts of various kinds are sure to meet with favor. This de- licious dessert is simply made by first preparing a vanilla custard, then ouring it into little custard cups. ecorate the top with whipped cream and a teaspoonful of grape jelly. Put two cups of milk into a sauce. pan with four tablespoonfuls of sugar and one teaspoonful of vanilla es- 2 N | b = sence; let the milk steep until it 1s We just received 10,000 poun; ds of live order—On Pig Pork Roast, per Ib 12%c Choice Forequarter Lambs, per 1b..10%¢ Hindquarters Lambs, per b, 18%c Pig Pork Butts, per Ib.. 13%ec Steer Pot Roast, per Ib. “10%3¢ Young Veal Roast, per ib. e Young Veal Chops, per lb... JAdle EMPRESS 113 South 16th St. spoonful ginger. Heat molasses until boiling point is | reached. Add sugar, butter, lard and | milk. Mix and sift all dry ingredients | and add to the first mixture. Pour | into a buttered cake pan and bake from thirty to forty-five minutes in a moderate oven. | Potatoes Bofled In Skins Green Pepper Salad Iced Tea Green Pepper Salad. Wash peppers carefully, then re- | move top and all white pulp and secers | from the inside. Cut in strips length- wise. Take an equal amount of celery and cut in strips of same size. Ar- range on lettuce leaves and serve with | mayonnaise. | Two pints of milk, eight ounces of cream, two ounces of orange flower | water, eight ounces of sweet almonds | and four of bitter almonds. Pound| all in a marble mortar, adding from time to time a few drops of water. | Then add orange flower and half the milk, with the cream. DPass this, tightly squeezed, through a cloth. | Boil rest of milk, pour in almond milk, give it one boiling, take off and let cool and freeze in Gsual manner. Aspic Jelly. One and one-half pints water, two tablespoonfuls malt vinegar, two tablespoonfuls tarragon vinegar, four lemons (peel and juice), one-half pint sherry, small pieces carrot, turnip | and onion, few drops essence of cel- ery or some celery salt,-one-half tea- spoonful peppercorns, small bunch of herbs, whites and shells of four eggs, one and one-half ounces isin- glass. Wash the eggs, crush the shells, whip the whites half stiff, peel the lemons thinly, squeeze out the juice; put all the ingredients in a stewpan and whisk over the fire till nearly boiling. Let it boil till it reaches the top of the pan, remove the pan from the fire, stand it aside for ten minutes with the lid on, strain the jelly through a clean kitchen cloth or jelly bag into a warm basin; if not quite clear, strain it through again. Pear Salad. Wipe, pare and cut pears into eighths, lengthwise, then remoyvz the seeds, leaving a neat hollow. Ar- range on crisp lettuce leaves, garnish with ribbons of preserved red pep- | pers and serve with French dressing. | Spice Cake. | Half cupful molasses, quarter cup- | ful sugar, one and one-half teaspoon- | fuls butter, one and one-half teaspoon- | fuls lard, one tablespoonful milk, on= | | “I have used K C BAKING POWDER for a great many years 1916 Milk-fed Spring Chickens, per 1b 21Y5c We just received a car load of live spring chickens, which we will dress to your order—On sale Saturday. Lamh Legs, per Ib.... Pig Pork Roast, per Ib Steer Pot Roast, per I Pig Pork Butts, per Ib Young Veal Roast, per Ib Young Veal Chops, per lb. Porterhouse Steak, per Ib. Spare Ribs, per 1b Extra Lean Regular Hams. PUBL 1610 Harney St. Sugar Cured Hams, per Ib... Extra Lean Breakfast Bacon, Sugar Cured Bacon, per Ib... SPECIALS SATURDAY From 8 to ® p. m.—Lamb Chops, Ib. . .8c From 9 to 10 p. m.—Pork Chops, Ib. . Mail Orders Filled Promptly. New and Rapid Delivery System. IC MARKET ! Phone Douglas 2793. and have yet to experience a failure in baking with it. I believe in the “‘safe when I use K C. “Yes, I have used others, higher priced powders too, but have always gone back to the old reliable.” KC Baxine Powper is always sure to give satisfactory results. For good, wholesome foods use K C—insist on getting it. 5 25¢ Ounces for (More than a pound and a half for a quarter) ty first’’ idea and am sure of best results : 1916 Milk-fed Spring Chickens, per 1b Opposite Woolworth’s 5c and 10c Store. ‘m_z-lml. Pour over toast, sprinkle top | with paprika and garmsh with a i sprig of parsley. Scrve hot | Jardine Wants Ordinance 1 Which Cannot Be Beaten | | “You fix this up so that you can't | beat it in court yourself,” was the in- struction given by City Comumissioner | Jardine to City Attorney Rine in con {nection with legal advertisement of iin\)\rn\' ent matters, ! Mr. Jardine was in doubt as to ) the intespretation of the existing or- dinances on the subject and he wanted | this doubt cleared up by the legal| \I«'Ksarnnan Mr. Rine doffed his coat, pulled up | his sleeves and went at the task of Add | preparing an ordinance he could not | beat in court if he tried. N SN ) =SSN «..““ 5 3 3 Custard By CONSTANCE CLARKE. well flavored. Bring it to the point of boiling, then strain into a bowl; whisk five eggs well, and, when the milk has cooled a little, stir in the eggs and strain this mixture into a bowl. Place the bowl in a saucepan of boiling water over the fire; kee stirring the custard (one way) until it thickens, but on no account allow it to reach the boiling point, as it will instantly curdle and be full of lumps. Take it off the fire and pour it into glasses. (Tuesday—Iced B ouillon). 21Y,c which we will dress to your ing_chick le Saturday. Porterhouse Steaks, per Ib.. Spare Ribs, per Ib."..... Extra Lean Regular Ham, Sugar Cured Hams, per Ib. Extra Lean Breakfast Baco: Sugar Cured Bacon, per Ib. Mail Orders at Above Price: Deliveries to all parts of the city. MARKET Phone Douglas 2307. 16 POUNDS SUGAR, $1 Best Cane Granulated. 3 Ibs. best Coffee . Coffee Special, Ib. Teas for icing, per Ib. . Sugar sold with $1.00 order of other goods. MOYUNE TEA CO., 406 N. 16th St, Phone Doug. 2446. If You Conside CALI MEATS Extra lean pork chops, per 1b. .. Extra lean pork steak, per lb. . Extra fancy veal roast, per lb. Veal Roast, per Ib........... Veal stew or breast, 3 lbs., for Choice steer boiling beef, per 1b Extra fancy home dressed spring c! Swift’s back bacon, per Ib. . Pure lard, per lb Fresh channel cat fish, per Ib. Trade at the Washington Market Extra fancy halibut, per 1b..... 9 WASHINGTON MARKET 1407 DOUGLAS ST. The Most Sanitary and Up-to-Date Market in the West. Care for The Refrigerator An insanitary refrigerator is dan- gerous because it means disease and, perhaps, worse. See that yours is clean and sweet. Keep the door closed, otherwise the temperature rises and the ice melts rapidly, If the box is kept clean it is not necessary to scald it out, but it is a wise precaution to do this occasion- ally. Remember that ice is more apt to be dirty, so it is wise to watch the receptacle for the ice, that there be no leaves or anything collected there | to decay or to clog the pipe. ’I'his‘ pipe or the pan beneath should never Culinary Hints Oatmeal Bread. Put one cup of oatmeal into one pint of boiling milk with one small tablespoonful of butter. Let this stand one hour, then add one-half cup of sugar, one-half of a yeast cake dis- solved in one-half cup of lukewarm water and one cup of flour. Let this stand over night. In the morning" " make it into two loaves. Put it into [mns to rise (about two or three hours). Then bake in a moderate oven for three-quarters of an hour. This is an especially wholesome bread and a nice change from the wheat vari- eties. Canteloupe with Raspberry Centers. Cover the raspberries with pow- 1 A | dered sugar and set away on ice untils ] be allowed to get slimy, as slime is | just before serving time. Fill each 1 danger signal. | half canteloupe with the glistening; Once a week wash the walls, sides, { sugared berries, and serve. Peaches shelves and every corner with cold |cut in cubes and sweetened slightly water, borax and any sweet, pure |in the same way may be used instead soap; rinse with clear water and wipe | of the berries. | dry. The shelves may be taken out and scalded, but must be chilled and {wiped dry before they are returned. | If anything is spilled, wipe it up at | once, and be sure each day that there ;.\n' no refuse bits of food or berries ‘ It is hest to keep everything cov- [ered; it is imperative that milk and | butter should always be covered, and, |if possible, kept in a separate com- | partment | Do not keep food too long, to | spoil and sour, and thus scent up the icebox.—DPhiladelphia Ledger. S Ask for and fiet is“, THE HIGHEST QUALITY SPAGHETTI 36 Ayge Recpe Book Free f SKINNER MFG.CO. OMAHA, USA LARGEST MACARONI FACTORY IN AMERICA ving about. A 4% DISCOUNT off our regular every-day low prices on groceries and meats. This discount is given every day except Saturday on everything but sugar. Just order and pay for $1.00 or more worth of goods before 11 a. m., or between 1 and 4 p. m. and carry it away with you and you get the 4c back on every dollar you spend. Remember, our regular prices easil: most grocers’ on the same quality,. A Bif Smoked Sardines, fine for unch, §¢, 3 for........ Canning Season soon at its height. Fruit Jars at low prices—Mason. Lacquered cap, pts., doz., 40¢— ts., doz., 44¢—%-gal, doz., &Sé—with zinc caps, 4¢ dozen higher. Heavy white jar rubbers, doz., ¢ ‘{elly Gll;lsses, % pt., doz... ‘%‘1“} ‘s pt., Picnic Plates, roll. 4 for e average 16 per cent below ew sample prices are:— Cream Cheese, 20¢ | Queen of the Tub Soap, a splen- did white laundry soap, 8 bars Excel Soap (floating), bar Pickling Spices, 10¢ Kkg. Ice Cream Powder, pkg 3 for ..25¢ Chickfood, all kinds of feed is hifiher, but we still sell at same price, 100-lb. bags ull food for .$1.6 6-b. bags for.. .12¢ Oatmeal (bulk) Ib. oa i 1bs,, for 1% Fresh White Malaga Grapes, while they last, per Ib...7¢ Per basket 40¢ Fine Ripe Bananas, while they last, per 1b. .. a3 %e WATERMELONS Quality never better and cheap- est price of the season. We still recommend that you buy them not guaranteed, same as we do, and get the low price— Not guaranteed......1%¢ Guaranteed ripe....1 1-5¢ LEMONS Our last car just unloaded and priced near wholesale. Most all of our stores have these sizes, per dozen— 18¢, 20¢, 29¢, 33¢ Nothing finer for pies. Our meat markets carry the best meats we can buy and we invite you to try them. Ask for our new price lists, just out. It contains at least 300 prices lower than other Omaha grocers. $5.00 orders delivered free. Smaller orders delivered for 8c. Watch ALL PRICES and you'll find our delivery the cheapest in town. Phone Tyler 440 for store nearest you. THE BASKET STORES NINE in St. Joseph—TWENTY in Omaha—SEVENTEEN in Lincoln. r Quality, Service, Weight and Measure. L TYLER 470 AND LEAVE YOUR ORDER. GROCERIES Pure cane granulated sugar, 14 lbs., for.... 00 Diamond C soap, 10 bars, !’or ..... ' 8 @ All brands of creamery butter, per 1b. ¢ Regular 26c jar of pure fruit preserves, special for Saturday, per jar.... 132 ¢ Grape Nuts, per : ackage. . . hickens, 1b, 22¢ | Extra sweet cunul‘;upel. 8 for. 25 51%\ Yeast Foam, 8 pkgs., for........... ..10¢ WATCH THE PAPER FOR THE ANNOUNCE- 171%5 MENT OF OUR GRAND OPENING. 100% Pure Armour’s Grape Juice carries i u PRODUCTS the famous Oval Label —Armour’s guarantee of absolute purity. This s nature’s own beverage, undiluted, nfermented and unsweetened save for the natural sugar of the grape, Per- Loook for the dealer whe shows thissign in his window foce proc clerification by the exclusive Armour ess. Grape Juice is the great summer drink for all. No other beverage has so larg e a variety of uses, Armour’s, because of its purity, is the ideal drink for children, invalids and old people as well as for ARMOUR ¥ the strong and vigorous. COMPANY 308 Budatz, and _ Jones Robt, Mgr., 15th {hey Phone 15, 1065, Omaha, Neb.; W, L. Wilkinaon, 20th and Q, Tel. So. 1740,