Omaha Daily Bee Newspaper, September 2, 1916, Page 7

THE BEE: OMAHA, SATURDAY, SEPTEMBER 2, 1916. 1 Good Things for the Table---Offerings of the Market---Household Hinits cut them up without peeling or coring | consistency; or if preferred the cook- . D Old Fash@on F,ru?/t B'utte’rs them, place them in a granite kettle, |ing may be done in a stone crock in Ask farand Get ‘l't;ld nm\:gh water almost to cover|a slow oven. o 9, 3 . _|them and boil them slowly until they i P B Pear Butter. boil it until it is very thick and of a a1l to pieces. Then press the crabs Judue Cooley Arrived in ‘} Wash the pears and, without pcelmg" rich color. Constant _'“.i"i“flli’ neces- | through a granite colander. Add the | them, boil them until they fall to|Sary to P'""md "“.‘“h‘"f' -lk'hd“m pulp to the water in which the crabs Omaha Half Cenlury Ago THE HIGHEST QUALTTY {pieces; then run them through a|necessary to add spices of any kind. | were caoked and allow it to simmer| Fifey years ago the family of Judge v ¥ m colander to remove the seed and cores. Muskmelon Butter. until it is thick. Add enough sugar to J. 'S, "Cooley arrived in Omaha and | SPAGH Em Squash, regular, big, rough-skinned | wild ones and the tame ounes Place the pulp in a stone crock, 3dd | Select well ripened muskmelons, | sweeten the butter, and, if desired, a|proceeded to Plattsmouth, Neb., squash, has made its debut among the | 'AI‘PI"“ are here by the bushel and | half as much sugar as there is pulp, | slice them, and remove the rinds.‘h"" spice. _ Continue the boiling with | \yhere they settled. Judge Cooley | 35 Rege Recipe Book.free vounger set in the vegetable market | (1€ €roP is going to be bigger than and if desired add spices sparingly. | seeds, and soft parts, Place the melon | constant stirring until the butter is|ag invited to speak at the home com- SKINNER MFG.CO. mm Y Mmmm'l!m Popular Squash Makes Its Appearance on Local Market of Omaha. Squash is one of the nlost‘:“;:“g:&si:?"”“: :;::;fi' mé:,'):(:::l:i}t)::g‘mi'c ""‘:(’;:;‘"em’ paringly until it |in a ‘preserving kettle with a little perfectly smooth and of the right | ing celebration being held in that city popular members of the late vegeta- | that, it won't be the usual or average 'carefully to prevent burning or cook | Press it through a colander and meas- | o ble family. It is good for squash pie, | crop. it in a slow oven, {ure the pulp. For each quart of pulp | squash pudding = and other squash| Watermelons and canteloupes are | ladd hllra cup of sugar, the juice of | g dishes. Th |as _plentiful as ever. Canteloupes are | Peach Butter. half a lemon, and a very little cinna- ere ’ { thick, stirring | water and boil it until it is tender. |__. o e e e — Grapes are in their glory. being sold by the basket at a rate of | - Wash the peaches and remove the mon. Continue to boil the butter un- | are the whife and cens‘efolnrvcd‘lround_ 30 cents a dozen for small|fuzz by wiping each with a damp | ¢l it has the consistency of apple sweet grapes from sunny California. [ones. They are extremely sweet and |cloth; but do not peel the peaches. | putter. And there are the purple grapes that | juicy. come in baskets and are the delicious | Cucumbers are abundant, the little Place them in a granite kettle, add a | little water and stew until they are Crab Apple Butter. products of our own vines and ones for pickling particularly so. So|very tender. Remove the peaches and | Crab apple butter is slightly inferior | climate. All the grapes are very low |are little onions for pickling. Bigger < onions, both new and old, are plenti- Speaking of fruit, the first of the|ful. | in price now. new crop of grape fruit has arri\'ed‘l irom California. They are the young |coming right ahead. Great b.ig green i f peppers are here and they're first| skin of youth, quite in contrast with | quality. | grape fruit with the smooth, velvet Cabbage, both white and red, is/| run them through a fruit press or|to cider apple butter, but as crab ap: colander to remove the pits and skins. | ples are nearly always ahundant_and] Put the pulp into a clean' preserving [ cheap, it makes a welcome substitute | in some years. Wash the crabs wrl\.: kettle and sweeten it to suit the taste; For Gooflx;gss Sake KG Baxing PowDER | TRADE AT THE WASHINGTON MARKET Where Quality is High and Prices Are Low CALL TYLER 470 AND LEAVE YOUR ORDER. MEATS * |Diamond C. Soap, 10 bars......... Home Dressed Spring Chickens, lb., 23¢ | All brands Creamery Butter, Ib. . Choice Steer Prime Rib Roast, b, 18c | Oyster or Soda Crackers, Ib...... Choice Steer Shoulder Roast, Ib. .12Yc = Freah Crisp Ginger Snaps, & Ib 2! Choice Steer Shoulder Steak, 2 Ibs,, 25¢ | Extra Fancy Cauliflower, 1b Choice Steer Bolllng Beef, 1b 7%¢c | Extra Fancy Peaberry Coff Extra Lean Pork Chops. | the few old-crop grape fruit left in| Egg plant, summer squash, sweet| the market with their rusty skins. corn, !}ects, turnips and other green | Plums are also plentiful, both the[groceries are also abundant. | Purity First It will never disappoint you—try it if you like good things to eat.' Q0 Qunces r 25¢ . ; into a bowl, sifting the baking powder | Cider Apple Butter. with the flour, Mix well, %eat the | Use sweet Eider of good quality and | eggs: until light and add the milk, | apples that cook easily. Boil the cider | which has been slightly warmed. Then | down one-half. Wash, peel, quarter;add the melted lard to the milk. Add and core the apples, carefully cutting | the wet ingredients to the dry, stir-| out all decayed spots. Boil together | ring constantly. Toss onto a floured | equal quantities of apples and boiled | board and roll to one-quarter inch, down cider. Boil the apples rapidly | thickness. Cut and fry in deep fat. | until they become so tender as to be| | Extra Lean Pork Steak, | L..18¢ Young Veal or Mutton Stew, § Tbs., 28¢ ECIALS FOR SATURDAY IN PURE LARD i i r = | No. 3 mushy; otherwise they will sink to| A 7 TR Né, the ht’)uom and scorch. Continue the | uonononofiomm (3 No. i No. 2 No. ERI Washington's B Pure Cane Granulated Sugar, 14 lbs., finer on the mar! BO. rinales iial o ok BN 4 5 LA EAM $1.00 | ranted, per sack 41.08 THE WASHINGTON MARKE cooking more slowly. If the quantity | @ i anz is small, run the apples through the n [ colander, place the pulp in a stone |y oi i , crock and cook it in a slow oven, stir- |} | stirring it at intervals of fifteen min- | ites; otherwise stir it constantly from EI0EI0 OO OEIOEIO IO OO EIGIOEIOEIO EIOEIOEIOEO) [ “CERTIFIED” § | his time to prtve‘:n i;fsc‘ordging and The Most Sanitary and Up-to-Date Market in the West. 1407 Douglas Street. ™ ke it smooth. the butter is | | l::,x“;:nomh when it has the right con- | For the | ZR s s S " S l c sistency, add a little cider and cfi?i; Homes of | . 26 g e Duter s not Omaha. & | 1916 Milk-fed Spring Chickens, Ib........... .18%c et | sweet enough to suit the taste — | ust received 20,000 pounds 3;'_: ;{1::“‘.‘;,".—"“ dress to your order. \SK FOI N T th | Pig Pork Loins, fresh, not frosen......................c000s 153¢ 4 Doughnut Recipe l O the [} Pie pork Chops par I .00 C73e | . 1 Ri t i All measurements are level People Pie Pork Roast, b, v, .. s Bhey Armour's Grape Juice carries < Choice Forequarters Who Want One quart flour, LI @ the famous Oval Label —Armours OEIOLEIOEIOEIOrIOEIOEIOEIO) K i i Hindguarters Lam 43¢ bk b el 4 s A oe | B ne an o . . 4 3 ge | 3 One-half teaspoon cinnamon. B M Ik Young Veal Roast, I 1%c | PECIALS " oreat capooncan |8 vetter M1 IR i b e g R e | One-fourth cup Simon Pure Lea More than 76 eomtented Ayr- | [Ey e stpnzrssi 0| EMPRESS MARKET et | ) wuimigen Two eggs. || dueing rich, nrw.-w ssome milk O/ i 3 S o Vthve e, ik |4l on the Loveland Farms uader sanitary g | Opposite Woslworth's Sc and 10 Store. process. One cup milk. | © econditions such ss permit of “eerti- ¥ One-half teaspoon vanilla. | ot ‘n'. is milk has flm"‘m n - m———— oot - e ————— G’l‘flp& JUIDO is the mt summer drink fa.a. No | Method: Put the dry ingredients ‘°.&._§:§" un.m' et 1 oth of Armour’s, because | e " . i 3 er beverage has 80 large a variety of uses, s, ' ———————— 1| ip s W [ ] 1916 Milk-fed Spring Chickens Ib. ... ... 19%c of ia purty, i the ideal drink for children, nvalids asd od | i (A Tree 8 ,,"'"'.‘.’L"""‘ ; e Saturday. people as well as for the strong and vigorous, ' ‘your home telophone || Pig Pork Chops, per 1b. .. .. ...uivineertoviiuiinranansoiin i l 16 POUNDS SUGAR, $1 i o oninhen o i EJ Order Armour’s in the Family Case of six one-pint bottles. Best Cane Granulated. secton. DI No.1Rib Roast of Beef/.................. ARMOUR 22 COMPANY 30 | 3 Ibs. best Coffee ............... $1.00 || Phone Walnut 2522 E i Robt, n-aé Mgr, 18th o Jomes | Coftee Bpecial, Ib. ............c... 30¢ ? o ¢ {ta- Fhone B, mm-\.. W, { Teas for icing, per Ib. ....... 50c to 60c || LovelandFarms ] Shel by |+ lcinson, , 8o, 1746, | Sugar sold with $1.00 order of other || i3 | aihe | SPECIALS — ! goods; j | D o 6l4c.| 8 to 9 P. M.—C. P. Lard, 3:1b. can..38¢ BEE———— MOYUNE o &6 ! alg [} P ::10%c’ | 9 to 10 F. M.—Lamb Chops, per 1b. . 7Vpc l b 1 gl | EA €O, |8 »imwmadn oo | PUBLIC MARKET .Imdarsin al Label Stores | 1610 HARNEY STREET 406 N. 16th St, Phone Doug. 2446. JomI0=toEIoEIoEToEIoRTOf] ‘ Mail Orders Filled Promptly. '~ New Rapid Delivery System. “That’s the Milk I Want” # HE first time you try Cottage Milk, you'll say, “That’s the milk / b I want” And youll say it of every can of Cottage Milk you use after that. / \ Cottage Milk is uniformly good —never varies. ~ There’s so much difference in milks you can’t It is always rich, clean, pure and fineflavored. afford to take chances—can't afford to get ques- That is why you can use it wherever you use tionable purity, inferior flavor, or richness below ; : fresh' milk and be sure of delicious results. the Cottage standard when the price is the same. - A Cottage Milk is more than twice as No matter what milk you have tried rich as fresh milk—some of the mois- —no matter what milk you now use ture is taken out by evaporation but L g . all of the valuable butter fats and food cotta e , ar:itmd;tcce;nhof“rc:;gl Sahfll.slfie‘tiogw solids are retained. Every drop is We k Ty ,10 ge Vi1 ay. from inspected cows. Every step in e know you'll prefer it. Thousands the process of condensing is rigidly have had this experience. safeguarded. Scrupulous cleanliness | prevails. Cottage Milk comes to you i sealed and sterilized so there isn’t the slightest possibility of contamination. We spare neither expense nor pains to make Cottage Milk the finest evap- orated milk. That's why women in towns where Cottage Milk is made - use more Cottage Milk than bottled milk. They know. Take their judgment on the milk question. Ask for Cottage Milk by name. Don't just say evaporated milk to your grocer. Don’t be satisfied with ordinary milk. REMEMBER—Cottage Milk is more than merely evaporated milk. It is rich, clean and fine flavored. 1t is safe milk—evaporated milk (atits best. It is impossible to produce better. Don't let another day &))ass without knowing how good evaporated milk ‘can be. Get Cottage Milk and use it wherever you use fresh milk or cream. You'll like Cottage Milk better and it will save you money. Ask your grocer for €ottage Milk—B and 10c can=. AMERICAN MILK COMPANY Chicago