Omaha Daily Bee Newspaper, September 30, 1916, Page 9

bmfiWGwMa%muw ilod by trma 1. Gandrad Hligh Soloo! The intelligent housewife of today|body regulation is meant mpp‘\mg is no longer satisfied with mere cook- | to the body those substances neces ing, no matter how good it may be. | sary to keep the blood, the dmc;un She feels she must not only satisfy | juices, the gland secretions, etc, in the tastes of her family, but she must | good condition. also give them the right kind of food Now the question comes, will food which will make strong and healthy Answer all three needs? The ideal bodies. She knows that good co; - | food, of which milk is perhaps ll;z ing is essential because the cmkum“”l‘ example, will. But even milk process has a real effect upon the cereal is much more easily dig than one which has not receiv long, slow cooking, because the we cooked starch grain has been changul contains fat | rises to the top to form cream, we ee it as butter when it is com- leted separated. Fat is a substance and is more easily reached by the|pecessary to the human body. Then | digestive juices. _|if milk sours sufficiently, it separates 5 Further than the knwledge of|into a liquid and a semi-solid. The » .ookmg processes, however, tl \:.ohd which may be made into cot- housewife must know what food does | tage cheese, is largely body building- | in the body and which foods ac-| material, technically” called protein. complish which purposes. Anything| Protein is necessary for life. 1f the that we take into our systems which | liquid or whey is evaporated, there will build up our bodies, give us heat| @il be left some milk sugar, which! and energy, or help in the body reg-|is used medicinally and in modifyi ulation, or more theon one of|milk for infant feeding. All s sthese functions, is deserving of the|and starches make up a third cl name of a food. Strictly speaking,|of food substances called some definitions of a food only in-|hydrates. If the material left from clude the first two mentioned func-| the evaporation of milk is burned, | tions. But if wg leave the third out,| there will still be left a tiny amount we do not do ?ull justice to water,| of substance which looks like or- which is a most valuable food. By]dmary ashes. And it will be ash, for = SR e e THE BASKET STORES Have 800 Prices Lower than Any Other Nebraska Grocer. - SOW ECONOMY AND REAP INDEPEVDEVCE 'Np Cr stal wmte Bymn 2 b5¢: -lh The following while they last: Kiefer Pears, bu. basket...81.18 Jonathan Apples, pk. 12 1bs..20¢ Cooking Apples, pk., 12 1bs..15¢ Cal. Bellefleur Apples, box.8$1.65 Cal. Greenings Apples, box.81.556 Cal. Spitz Apples, box. White Potatoes, pk. .. Neb. Ohio Potatoes, pk.. 5-bushel lots 2¢ bushel less if you bring yuur own sacks. Watermelons, fresh for Ak-Sar- Ben, gununteed ripe, 1b....1¢ If taken not guaranteed 8ic cwt. or 76c cwt. In quantities at our warehouse, on track, 108 0. 9th St Lemons, doz. ....23¢, 28¢, 33¢ Red Onkms Jus( bought ‘cnrloud. Bse bu. of 57 Ibs\ .§1.49 Cnr contalnu 25 sacks of No. 2 Onions, sound, but small, per pk., ¢ ou. '. Tip Corn Syrup, 5-1b. 30¢c can.23¢ These are only & few of our everyday prices, and you will find hundréds more just like them at THE BASKET STORES PIko‘s Peak Muuronl 10 Peanut Butter, 1b. ... 1 Thrl!t) Habit Flour, 48-1b. sack, $1.85 Thll is a bargain, try it. l‘hrlfi.y Habit Coffee, 30c grade, 20¢ """""" Fruit jars while they last. Muson Jars, zinc lids, pts, per ....................... 44¢ Quurtu 48¢: % gallon....69¢ Mason Jars, laquered lids, pu per dol 40¢: ats, 44¢; % galions, ......................... 65¢ MEAT DEPT. Danish Ploneer Butter, Ib..... Full Cream Cheese, 1b. ...... Butterine, Armour's Prin grade, 1b. ..... Empire, good Mggnolia, 2- 1b. T Our meat prices are the lowest in the city, quality conaidered. (’/(OMQ&CO?ZOM% is not ideal as the sole food for| | grown people, because it is too dilute digestibility of (h(t}:':‘l‘.l“'e‘(}‘ x_’;gi“:“ Let us see how milk has earned the For.instance,. a thoroug - title, “ideal food.” First we all know | We see it when it| carbo- | THE R[‘F most: food materials contain some | mineral matter which is left as ash | This tiny amountof ash is very prec- ious indeed, because in the case of milk it helps to form bone. Thus we have five different con- | stituents of milk which make it an- | swer all body needs. There is water, body-| hulldm;, material, fat, sugar or| | carbohydrate, and mineral matter. AIIHIHHR to be called a food must contain one or more of these sub- Co-operation Readers are cordially invited to ask Miss Gross any questions which she may possibly give help- ful advice; they are also invited to | glve suggestions from their expe- || rience that may be helpful to others meeting the same problems. | stances, which are called either food xprln(‘lpkw or foodst ts The latter | term is the newer and all late books. The foc nhums play different parts in the nourishing of e , Ask for and Get gs THE HIGHEST QUALITY S PAG HETTI | 36 Poge Recipe Book Free | SKINNER MFG.CO. OMAHA, um IMG!H HMDNI 'AOD!V IN AMERICA- OWAHA QATIRD\Y QFPTI'\IT‘FR '§0 _1916. | stances are called technically vita- mines, about household economy upon || HORLICK'S n use in| &‘ be KG Baxine Powber ood Things for the Table---Offerings of the M arket---H ousekold Hmts the body, as might be expected. A satisfactory diet includes ali the foodstuffs, and larger amounts of some than ofo thers. As we talk about our different foods, we shall always consider besides vmthnd of cookulg the part the particular food plays in the nourishing of the body. In addition to the five foodstuffs, just mentioned, there are certain slightly-understood substances that are necessary to life. As to their exact nature, little can be said, but 1916 Milk-fed Spring Chickens, per Ib Cl\olce Fouqunrtnr- Lamb, per Ib ; eek we have 19,000 Ibs. of live spring ‘hklflll 'hh‘ we will dress to your e aka 1y. Come early—these chickens will sell Porterhouse \lhlk per Ib. No. 1 Rib Roul of Beef, I Steer Pot Roast, Ib Youns Veal Ronat, 1b. .. Young Veal Chops, 1b. ... Imllurl Roast, 1b P b FOR SALE Sweet Clover and Alfalfa HONEY Sugar Cui 3 Extra Lean Bacon, Ib | Sugar Cured Bacon, Ib, SP!CIAI.S From 8 10 9 p. m.—3 Ibs. C. P, Lard, 3%c K|bn per 'Tb From 9 to 10 p. m.—Lamb Chopl. lb 5S¢ EM PRESS MARK " bhone Deug, 307 Opposite Woo!worth's 5S¢ and 10c Store. students of nutrition are working to understand them better. These sub- In S5-gallon cans 1 Can, $6.00; 2 Cans, $11.50 Boxed F. O. B. Here. 60 Ibs. net per can. Ref. Any Bank in North Platte SANFORD HARTMAN 310 W. 6th St., North Platte, Neb. ASK FOR and GET ! THE QRIGINAL “"ALTED MILK | Cheap substitutes cost YOU same price 1916 Milk-fed Spring Chickens, per lb Pig Pork Loins, per Ib. ..................c.c..... 153%¢ We 30 d out the chickens before 6 last Saturdry. This week we have 25,000 Ibs of live spring chickens, which we will dress to your order. Sieer Pot Roast, Ib. | No. 1 Rib l(n1 t of Beef, Ib..,...1] Young Veal Roast, ib. a . Spare Rlbx |h Pig Pork Chops, PU BLIC MARKET Mail Orders Filled Prompt'y. m 8 to © p. m,—L.mu Chops, Ib., H G e Chopar b 13¢ Phone Douglas 2793 1610 HARNEY STREET New Rapid Delivery System. Anticipation is not keener than realization in the case of 1 ., | /M pure Ice Cream | Al lea g The smile of anticipation on the school boy's. face will be far surpassed by the smile of realization after the plate is empty. Tce Cream is & dainty Food-Delicacy which all of us ought to partake of every day, is no other food so blood-cooling, system-ton- ing and wholesome, nor,obtainable at so little outlay. Let the school children in your home have a few pennies every day with which to purchase this needful and strengthening Tissue Builder. But tell them, for their own sakes, to insist that it is t All lee G‘w Uream for the Lonung Sunday o e be CHERRY . EAT A PLATE OF /£ CREAM EVERY Day] You may Sfamous for your cooking, or just a “beginner’ In Either Case ’ L) will help you. Its goodness recommends ) Cuporopiit 1940 D b, & b, Al $5.00 orders delivered free—smaller orders for Sc. | e B R O Experienced Advertisers Always Use THE BEE 'her makes it the milk you When you buy evaporated milk elements of the purest valuable butter fats. COWS. T 2 o e Is want once you try it. and richest milk that will not quickly taint or sour. | . If you want clean, natural evaporated milk—evapor- ‘ ated milk at its best —insist upon Cottage Milk. a Difference There is a difference in evaporated mllks the same asin any other food products. Just one taste of Cottage Milk will convince you that Cottage Milk tastes different—is different from other milks. There is a creamy richness—a delicious flavor about Cottage Milk that makes it appeal to every one who once tries it—that fvou want milk with all the original goodness—all the valuable food esh milk you ever tasted and that is exactly what you get when you buy Cottage MILK | Cottage Milk has more than twice the food value of " fresh milk. Part of the moisture is taken out by evaporation leaving the concentrated food solids and Every drop is from inspected It is produced under ideally clean conditions. Cottage Milk is not adulterated—itis not a substitute for milk. It #s milk in its most economical form— Cottage Milk is made by the most approved process known to science. It is untouched gy hanci)s from cow to kitchen—sanitary to the last degree and it comes to you sealed and sterilized. You can be sure it has not been tampered with. ‘Demand Cottage Milkand you'll have the best. Buy by the brand — the way to insure getting clean, pure, wholesome, genuine evaporated milk. Use Cottage Milk wherever you would use fresh milk. Ask your grocer for Cottage Milk. Look for the Cottage label and remember to ask for Cottage Milk by name, S5c and 10c Cans AMERICAN MILK COMPANY Chlcago