Omaha Daily Bee Newspaper, October 14, 1916, Page 8

\ Good T h [ N1 ings for the Tab THE BEE: OMAHA, SATURDAY, OCT! OBER 14, 1916. 2y s oo e b AR o R - Food Talk No. 3. Proteins. The l;ody has need of food to re- build the tifsues as they break down only by certain types of food. Thus, even if we could consume relatively large quantities of sugar, or butter, or cornstarch, these foods would not repair the waste in body tissue and death would result eventually, The foodstuff which we call protein must be supplied for the purpose of body building. Many of our common food materials, such as bread, cereals and some vegetables, contain larger or smaller amounts of this body-build- ing foodstuff, but of typical pro- teins we-have only seven or eight. These are meat, , eggs, milk, cheese, dried beans, dried peas and lentils. If one remembers this list, it is fairly easy to discover whether or not a menu contains protein. When we think of the necessity of supplying protein to the diet, two questions naturally arise—First, how much protein is necessary? and sec- ond, is there any difference in kind of protein? The first question is the older, and has a double importance, becanse proteins are expensive foods and'they meet a different fate in our bodies than other foods do. After digestion, most foods are eventually burned in the body to give heat and energy. The final or “end products” of most digested foods are, therefore, carbon dioxide gas and water, which are given off largely by the lungs and skin, Proteins, on the other hand, are different. They produce in our bodies, end products of carbon dioxide and water, but in addition they pro- duce substances Which must be car- ried away through the kidneys. Therefore, if we eat more protein than is necessary to keep the body in good condition, we impose upon the kidneys which must eliminate the " extra end products. If these extra end products are not properly elimi- nated, certain discases may result eventually, such as gout and rheuma- tism. Therefore it is a very vital problem to know how much protein to furnish in the diet; and it is not very encouraging for me to tell you that.authorities do not agree. Chit- tenden of Yale stands for a relatively small amount . each day—other authori- caR@. amm §: % R NSRS W SRS R of ein a..'mm that as much as most peo- | t; fh eat ordinarily is none too much, _ think, however, the tendency is ki o a smaller amount of protein, & inly. none of us ever need more than one kind ?_I meat at'a meal, or one t and fish at’a more formal n !: where servings are not mge. meat once a day is probably 1 of pro- simpler are built chemically, ti 8 protein or hi : protein,” it not s substances of —a function which can be fulfilled | CEdited éy Irma . Gross ymilk protein not so much for the | amount which is present as for its | tory | which one offers on the table, pdefinite suggestions: - Home Geonomics :,@epartment ~Domestic Stience Department | « Central High Schaoo i | tains cyanic acid; the chestnut sugar, | ! and so on. As nuts have a high food | value, they should not be eaten in large quantities or with an otherwise heavy meal; in fact, they are quite | sufficient in themselves to serve as | a_substitute for meat. A %nod example of this vegetarian use of the nut is the following recipe: Nut Roast. Two cups bread crumbs, one cup Co-operation Readers are cordially invited to ask Miss Gross any questions about household economy upon which she may possibly give help- ful advice; they are also invited to give suggestions from their expe- rience ihat may be helpful to others meeting the same problems. pecans, one cup life, and while corn contains a true protein, which will support life, it will not promote growth in young animals or children. Thus we value very satisfactory quality. The best way to be sure of supplying satisfac- proteins is to vary the kinds Thus at the present time of in- complete knowledge of body-building | stir’ into the dr foods, one can offer the following Eat very moderately of proteins, is the man wholf | because they are expensive and be- cause excess amounts overtax the system, Eat various kinds of protein until we are sure of just which ones are satisfactory from the standpoint of the nceds of our bodies. Why Fruits “Jell” “Why is it that some fruits will make jelly while it is not possible to get other juices to jell? What is it that makes this difference? Is there boiling water, anything that can ‘be added to these | hruosh the finest blade of the fruits_that won't jell, to make them | ™"¢°" do sot—=Miss H. N.' Nut Bread. To jell successfully, a fruit must contain a substance called pectose, and also some acid. Certain fruits are lacking in one or the other, e. g., the strawberry lacks pectose. There- fore if we use part apple juice, which contains pectose, we can make straw- berry jelly. 1 am informed that there is on the market a commercial prep- aration of concentrated apple juice which contains a known per cent of bined with fruits which will not jell. pectose and acid. This could be com- Tasty Nut Recipes. Nuts should be included among ruits, but really they have a very much higher nutritive value and they | are much richer in fat than any vege- | les; but they have one drawback, ch as they have a dense, com- .pact cellulose framework that makes them difficult of digestion unless mas- ticated thoroughly. This objection is obviated in nut butters by the very uts. t well-greased tins, kinds, two eggs, vanilla, or of som spoonful chopped parsley, one table- spoonful chopped green peppers, one kapple chopped, one onion chopped, one cup of milk, one-half cup chopped | celery, one egg, salt and pepper, two | Spread the nut butter on both pieces tablespoonfuls butter. Put the bread, pepper through the mincer together; grind up the apple and stir it into the rest of the ingredients, Beat the egg, add the milk and seasoning and the butter in a frying pan and pour | half into the mixture; fry the chopped | onion in the remainder and pour o.. ! the top of the loaf, which should be Put into a_well-greased tin and baked or forty-five minutes in a slow oven, basting occasionally with butter and Nut bread is generally much liked by children and forms a very nutri- tious piece de resistance. For adults it is only necessary to chop the nuts, for at least they are supposed to have sufficient sense to masticate their food; but when making the bread for | children it is safer to run the nuts \ Four cups of flour, four teaspoon- fuls of baking powder, one cup of sugar, one-quarter teaspoonful salt, two cups of milk, one cup of walnuts and one tablespoonful of lard. Mix and sift the dry ingredients, add the milk, melted lard and chopped | Beat thoroughly and pour into or about thirty minutes and then bake one hour in a moderate oven. Although nuts have such an amount of nutriment, they are mostly used for cakes, cookies and sweets of various Nut Wafers. Six tablespoonfuls of flour, one cup of chopped nuts, one cup brown flour, Beat the eggs to a froth, then add | the flour and sugar gradually, beatiny well between each admixture. the nuts, which may be either mixcd particular kind, and | mix in. Lastly add the vanilla;.about | 4 teaspoonful is the usual amount, by | it is better to use the very best make, in which case one-half spoonful is ample. Pour the mixture into a large [4n, so that it is spread out very thinly, and bake for ten minutes~in a hot oven. When it is cooked cut at once intc rounds with a sharp cutter, for rhe cookies get hard and brittle very quickly and would snap if you tried to stamp them out. These wafers are delicious served with ice cream or with any type of bavaroise or mousse. Another dainty irifle for the tea table are nut kisses, and they are very easy to make Nut Butter. When using any of the nut butters cr pastes for sandwiches you will find them excellent if both brown and * o filbests, one tea- of the brown to two of the white | of white and put the brown between, press well together and then cut intn fingers. These look very attractive when piled on a pretty white doily. Nut butters also are good on plain nuts, parsley_and \"white bread are used. Cut one slice | | crackers, on bread or on toast; in ! fact, the children seem to find them appetizing no matter in what form :hey are served.—Philadelphia Ledger. Nut Kisses. White of an egg, one-half cup of chopped nuts, one cup of powdered sugar. Beat the white of an egg until quite stiff and dry and then add the sugar; beat again and lastly mix in the nuts Drop in spoonfuls on a well-but- tered tin and bake in a moderate oven until brown. leave to dry and get cold. Keep in an air-tight tin. e GKINNERS THE HIGHEST QUALITY SPAGHETTI 36 Aoge Reche Book Fee mnmmm OMAHA,USA MACARONI FACTORY 190 AMERICA s ingredients. Melt s Nut C is sply delicious when made with KG Bakine PowDER Pure—Healthful—Economical The highest grade of baking powder pos- sible to buy and your money refunded if it fails to satlsfy. Ask your dealer. Jaques Mfg. Co., Chicago ake Leave it standing FANCY GRAPE FRUIT, 8 for. Best Granulated Sugar, 14 Ibs. T.avge Grane Fruit, 4 Extra fancy Large Appl X.ra i ancy Jonathon Fancy Leaf Lettuce, 3 bu: 01 Fancy Head Lettuce, per'head Sc and Extra Fancy Table Celery, 8 for .$1.00 ‘2 r. . 10¢ 1 Chop 10¢ Corn Fed Steer Shoulder Steak, 2 Iz;‘e.‘ fine xrinding to which they are sub- jected and which breaks up the cellu- ose, 8o that it could not possibly in- terfere with any healthy digestion, Some nuts are greatly improved by cooking but others develop a dis- agreeable, rancid, ojly flavor when isubjected to heat; and all nuts are the better for beins chopped finely. The jflavor of the different nuts de- pends on the kind of oil they con- tain, but many have in addition ial component with a te. For example, the almon 3 Ibs. best Coffee . goods. product. You can be sure of getting them if' you ask for and demand Cottage Milk. Cottage Milk is rich milk from the leading districts of the country—every drop first tested then concen- trated by evaporatin of the moisture so for pint Cottage Milk i$ than twice as rich as milk. In valuable butter fats and other food solids Cottage Milk always more than meets gov- ernment requirements. The pleasing individual flavor of Cottage Milk is due to our improved methods of evaporating which do away with ‘much of the cooked taste so pronounced in some evaporated milk. That is why you can use Cottage Milk wherever you ‘1se bottled milk. 16 POUNDS SUGAR, $1 PURE GRANULATED Coffee Special, Ib. . Teas for icing. per Ib, Sugar sold with $1.00 order of other MOYUNE - 408 th St., Phone Doug. 2446. at pin Pot Corn Fed Steer Rib Ro: Corn Fed Boiling Beef, Extra Lean Pork Chops, Ib. Extra Lean Pork Lowms, Ib... Try some of the cook: Auto deliveries twice dail, Write for our monthly price list. TEA CO,, Phone Tyler 470 Connects All Depts. = | 0c | Home Made Peanut Bu.ter, Buy Your Groceries and Meats From the Washington Market, Where Your Eatables Are Kept in Strictly Sanitary Iceless Coolers. | GROCERIES backets, per basket Extra Large Potatoes, peck. All Brands of Creamery Bu te: Extra Fancy Country Eut er, 38¢c you wait, per Ib MEATS. Extra Fancy Veal Stew or Breast, o4 Bc Sausage, 2 Ibs., for B¢ 13%e | Home Dressed Spring Chickens, Ib., 22%¢ We always have a fuil une of fresh fish and oysters. and roasted meats, cheese, etc., in our delicatessen Dept. y o all parts THE WASHINGTON MARKET The most sanitary and up-te-date market in the west. of the city." orders promptly attended te. 1407 Deuglas St. § Lift on a cake rack and 15,000 Milk-fed Spring Chickens, perlb. . ... . .18%c Pig Pork Loins, fresh, not frozen, Ib...........13%c Extra Lesn Regular Hams, Ib.. Steer Pot Roast, Ib.. e Young Veal Roast, Ib 11%e | Sugar Cured Hams, 1b....... < Young Veal Chops, Ib .14Vsc | Extra Lean Breakfast Bacon, Ib. < Sugar Cured Bacon, Ib SPECIALS 8 to ® p. m.—Lamb Chops, Ib,, Sc From & ts 107, m—Foxk Chops, Th. 13 Phene Deuglas 2733 1610 HARNEY STREET New Rapid Delivery System. Pig Pork Roast, Ib. Pig Pork Butts, Tb Porterhouse 8teak Steer Sirloin Steak, Ib PUBLIC MA Mall Orders Filled Promptly. 7: 9 shgc All‘//:t RKET e ———. 1916 Choice Forequarters Lamb, Ib. . 10,000 Milk-fed Spring Chickens, per Ib. .. Pig Pork Loins, fresh, not frosem, fo ot ..o Tis%ee Steer Pot Roas Young Veal Roast, Young Veal Cho Pig Pork Roast, !b Pig Pork Butts, Ib Porterhouse Steak, 1b Steer Sirloin Steak, Ib EMPRESS MARKET tihise sion Oppesite Woslwerth’s Sc and 10c Stere. 4Cash and Joy—Debt and Worry ‘A GOOD WIFE helps her husband rather than hinders him. She tries hard to stretch that pay check to cover the present high cost of living., She studies marketing and learns : The Basket Stores have over 300 prices lower than any other Nebraska grocer. The following prices good while supply out of cars lasts: Carload of Colorade Cabbage, 100-Ib. lots or more, per 100 Ibs............ «+$3.00 This is fresh, solid Colorado stock, fine for KRAUT. Cabbage is scarce this year and the market is advancing. Carload Colorado Jonathen Apples in now, per box........0us sesesseress 9140 These have the fine mountain flavor—the kind you like. Washington Grimes Gelden Apples, choice, box, $1.60—Fancy, box........$1.70 Carload Genuine Red River Potatoss, peck, 38c—Per bushel o §148 In sack lots, per bushel, $1.46. These are the potatoes of quality. Nebraska Early Ohio Potatoes, per peck, 32¢c and 38c—Per bushel, $1.23 and $1.35 All potatoes 2c bushel less in sack lots and another 2¢ less if you furnish sacks. Car of Red Onions—No. 1, peck, 38¢c; bushel, $1.39—No. 2, peck, 28¢c; bushel, $1.09 SUGAR IS GOING PAST. THE MARKET IS STILL ADVANCING. Ecomomy Flour, 48 Ib. sack....$1.95 | Cream Cheese, per Ib. . We guarantee satisfaction—TRY IT. | Elkhorn Canned M Coffee, Economy Blend, 25¢ grade, r:: at .. Coffee, Inde) can, at Rex Lye, 10c can, Oatmeal, Bulk, 7% b Sunbrite Cleanser, 8 cans for...... 10¢ Tip Corn Syrup, b Ibi., 30¢ can...23¢ | _ We recommend that you try it. Crystal White Syrup, 2% lbs., 20¢c can, | Parawax, pkg., 4 bars............ 8¢ at 18¢—5 Ibs., 36¢ can, at......28¢ | White Borax Nl’lhl Soap, 7 bars ..23¢ Tea, Gun) or Unc.lored Japan, | Queen of the Tub, & white soap, 8 larg 60c grade, per b...... + . 40¢ bars for 23¢—100 bars f o . .+ Peanut Butter, p.r 1 This is a bargain in a large white soap. H;’l'l eak M CANNED GOODS Size 2, Early June Pe:s, can.. Size 2 Sugar Cora, 8c—38 f r...22¢ 1e 8 20T iuiciiiniiinss lc Size 2 Tomatoes, 8c—Size 3..10¢ Soda, 16c pkg Armour’s Cat: Armour's Prince’on Bu'terine, 23¢ Armour’s Emp.re Bu.terine, b, 19¢ Armour's Manolia Butterine, 2 Ibs., 30¢ Visit Our Stores For h.&ull!y Meats At The $5.00 ORDERS DELIVERE! EE—Smaller Orders Size 8 Crusoe Pork and Bea Lowest Prices. Delivered For 8c. The Basket Stores . We Pay Cash For Farm Produce Shop in THE BEE Before You Shop in the Stores fresh dairy some I'n\t more fresh milk. —beyon of sanitation. All grocers sell Cottage Milk. Have yours supply you. Try Cottage Milk today—compare with any fresh or evaporated milk for richness, flavor, v will agree with thousands of users that there is no mil 5 and 10c cans kequalmcauce% AMERICAN MILK COMPANY Chicago ~ Richness—Flavor— Absolute Purity Richness, flavor and absolute purity are essential to‘good milk. You are entitled to get them in evaporated milk just as much as in any other food Cottage Milk is untouched by hands from cow to kitchen. It comes to you sealed—sterilized nd the possibility of contamination. I _drop has been handled according to the most advanced standards If you want such a milk ask for Cottage—look for the Cot- tage label. Be satisfied with nothing short of the best when the cost is the same. There is security in knowing Cottage Milk is a safe It is absolutely pure. The most particular housewife could not be more particular in her kitchen than we are in our spotless condenseries. ~ Every