Omaha Daily Bee Newspaper, October 14, 1916, Page 9

Palate-Pleasing Fruits THE BEE: OMAHA, SATURDAY, washing it thoroughly put it in a flat pan. Add onion and green pepper to the tomato sauce, season to taste, and :ording to this tested receipt, which was given me by a friend who is an| excellent cook: Invade Omaha’s Markets Now is the time when the house- ) wives who are skilled in domestic | economy are buying Tokay grapes, | those big, solid, sweet, pinkish, pur- | plish beauties that come in big bunch- es from California, Never have the luscious fruits of the vine been more plentiful or better than right now. And they're cheap, oh, so cheap. Six- pound baskets for 40 or 50 cents! If you had to pay 50 cents a pound for them you might appreciate them more, but get "em now and eat what you can and can what you can't. These “honey dew melons” aren’t as frail and delicate as their fairy- like name might seem to indicate They've been hanging around in the Omaha markets now for some two months or so and they seem to be bigger and luscious-er than ever, Half a buck or so apiece. (“Buck.” madam, is stag language for dollar)."| Apples are nice. Nebraska Jona- thans of sound and speckless beauty sell for the small sum of 35 to 45 cents a peck. Here are “Siberian crab apples,” not from Siberia, but called by that name anyway. They're 4 large crab apple at six bits; that is, 75 cents the peck. If you want the northwest Pacific coast variety that comes in paper packed boxes you can get the “Spokane beauty,” for in- stance, at $2 a box. Greenings and also on hand. Alligator pears, splendid to put in salads, are around 35 cents each. Kei- fer pears come at 50 cents or so a peck, Bartlett pears are also still with us, Big black plums and little Damson plums and big Elberta peaches and smaller peaches from Colorado are among the fruits. The war doesn't seem to have inter- fered with the fig industry of the near east. The figs of various kinds are here and so are the dates. Eng- lish walnuts, also, are here in abun- dance from California. The new crop of grapefruit, a bit green yet, but smooth and nice, has begun to ap- pear. Great big cucumbers, fine celery cabbage, “snowball” cauliflower, green peas and beans, Virginia sweet potatoes, green peppers, red toma- toes, radishes and lettuce are among the vegetables on hand. sweet apples are Tested Recipes All Measurements Are Level Unless| Otherwise Specified. Orange Jelly in Orange Peel. 3 teaspoonfuls gelatin 3 oranges 3 tablespoonfuls cold 4 teaspoonfuls lemon water - Julce % cup bolling water % cup sugar. Cut a circular piece of peel one inch in diameter from the stem end of each orange. Introduce the handle of a silver spoon into the opening thus made, and remove pulp and juice, Strain juice from pulp and use one cupful of the juice in making’ the jelly. The forefinger of the right hand may be of assistance in loosen- ing the pulp lying close to the skin, which should be discarded, as it is apt to make a cloudy jelly. Soak | gelatin in cold water five minutes | and dissolve in the boiling water. Add sugar and ‘stir until dissolved; then add orange juice and lemon juice. Fill oranges with the mixture, place in|an a pan, and surround with ice to which a small quantity of water has been added. As soon as jelly is firm, cut in halves lengthwise; cut halves in thirds and arrange on a serving dish. 3 3 Chicken Omlet. 1 cupful minced 2 cuj fuls hot white chicken, heated sauce 1 tablespoonful minced 4 eggs 1 tablespoontul butter parsiey Beat the eggs; season with salt and pour into a frying pan in which the | butter has been melted. When the | omelet is set and ready to be removed | from the pan, sprinkle over it thei minced chicken; fold it over and, transfer to a hot platter. Stir the | parsley “into’ “the ‘white sauce and pour around the omelet. { Crab-Apple Jelly. - | Wash and quarter the crab apples; measure; allow one pint of water for each quart of cut apples. Place apples and water in a - preserving kettle; | cover and let simmer slowly until fruit is tender. Fill'a cheeseclof h‘bgg;’ hang the bag up and let the juice drip into a bowl. Strain the juice | through a piece of flannel; put it in a kettle and let it boil twenty min- utes. Then measure and add one ound of sugar for every pint of uice. Mix well and let boil five'min- utes. Remove from fire and pour into jelly glasses. Serve with little balls made of cream cheese or cot- tage cheese, slightly moistened with cream. : Hallowe’en Cookies. % cupful butter or 2 €Es 3 % cupful manufac- 1 tablespoonful tured shortening ground ginger cupful sugar 3% cupful milk B Cuptul molasses 4 cuptuls flour i 2 teaspoonfuls baking powder i Cream butter and sugar; add mo- lasses, eggs, milk, ginger, and baking powder mixed and sifted with one | cupful of flour, and enough more ! flour to make a soft dough. Roll out | and cut in rounds. When baked and cooled, cover with boiled frosting, and make faces with currants and raisins. Steamed Clams. The clams should be alive when purchased. Wash them in water, us- ing a brush. Put them in a large kettle with a little hot water; cover tightly and steam until the shells partly open, taking care that they are not overdone. Open and loosen the clams from both shells, serve about eight on a plate with a lemon cup filled 'with melted butter in the center. Tomato Stuffed with Cauliflower. Peel and carefully cut a slice from the blossom ends of medium-sized, ripe tomatoes; scoop out the centers without = breaking the shell. Cut clusters of cooked cauliflower just the right size to fit in the cavity, letting them come a trifle above the red| tomato rim. Serve with a rich mayonnaise. 25 Tugged Souv. 5 or 6 potatoes % cupful uncooked 1 cuptul canned peas rice 1 turnip % teaspoonful salt 1 onfon i teaspopnful pepper 1 quart beef broth o Stice the potatoes very thin and lay in an earthenware jar. Add peas, the thinly sliced turnip, the sliced onion, rice, salt and pepper. Pour the beef broth over all; cover; place jar in the oven and cook three hours. Griddle Cakes. 1 cupful flour 2 tablespoonfuls % teaspoontul ealt evaporated milk 1 teaspoonful baking % cupful water powder 3 tablespoonfuls sugan, 1 e 1 lemon Fnlggar frying Powdered rugar Sift flour, salt, and baking powder together; add egg and mix. Gradu- ally stir in the evaporated milk diluted with the water and add sugar. Beat well and let stand for thirty minutes. Put a little fat into a small frying pan, and when hot pour in enough of the batter to cover the bottom. Fry quickly to a golden brown on both | with powdered sugar and quarters of | add sugar and vanilla. Cool and add sides. Tutn upon a sugared paper; roll up and serve on a warm dish lemon. Egg Croquettes. 6 hard-bolled eggs 1 taspoonful salt 1 tablespconful butter Dash of pepper 2 tablespoontuls flour 10 drops onion % cuptul milk Jutce 1 tablespcontul 1 egg choppeqt parsley Cracker crumbs | . Fat for frying Make a white sauce of the butter, flour, and milk; season with the salt, | pepper, and onion juice. Chop the| hard-bo.'ed eggs and add to the sauce. Add parsley. Let it get cold; | shape into croquettes; roll in egg and | cracker crumbs and fry in hot fat. Praline Creams. | 2 cuptuls sugar 1 cupful water 1 teaspoonful cream 1 cupful evaporated of tartar milk 2 cupfuls pecan meats 1 cupful maple syrup Mix sugar, cream of tartar, evapo- | rated milk, water, and maple syrup, Heat to boiling point, stirring until sugar is dissolved. Boil to soft ball stage; remove fr_om fire; add nuts cool by placing the vessel in a pan of cold water. When cool beat until creamy, and drop from a tea- spoon on paraffin paper, or pour into a buttered pan and cut in squares. Chocolate Mousse. 1 tablespoonful gela- 2 squares unsweet- tin ened chocolate 21 cupfuls heavy cream % cupful cold water 1 cupful boiling water 1 cupful sugar 1 teaspoontul vanilla - ) Soak gelatin 1n cold water five min- utes. Melt chocolate in the boiling water and add soaked gelatin; then cream, beaten stiff. Fill a chilled mold with mixture, having mixture overflow the mold; adjust cover; ack .in. rock salt and finely crushed ice, using equal parts, and let stand four hours. b 4 Fish With Tomato Sauce. 2 pounds haddock or 1 tablespoontul cod chopped onfon 2 cupfuls thin tomato 3 fablespoonfuls sauce green pepper 3 chopped A section from the middle or near | the eggs. Pour into a casserole andi | spponful of chopped parsley, one cup- | | seasoning. Boil the the tail of the fish i= best. After e pour half of it over the fish, keeping the remainder warm in a double boiler. Let the fish bake until it separates ily from the bone, bast- ing occasionally with more tomato sauce. When done, serve with the remainder of the tomato sauce. Green Tomato Catsup. « 1 gal. Kreen tomatoes 1 doz onlons South Dakota Cookies. One and one-half cups brown sugar, two eggs, two and one-half cups flour, | one teaspoon soda, dissolved in water; one teaspoon baking powder, one-half | cup butter, part Crisco can be used | (filling); one pound dates, half cu water, one cup brown sugar, cook tifi "n:u-m\mn thick; let cool; rool cookies thin, Put| doz green P a { il v e ol teaspoon of filling between two, pressing edges together; bake in mod- A erate oven, 1 _qt. vinegar 2 Cgok' lhe‘ vegetables in slightly salt- . s‘_'h“““‘e for Capers. ed water until tender. Drain, pass| Nasturtium seed are an excellent through a colander or sieve: add‘auhsmut\" for capers \\lhcn added to spices, sugar, salt, and vinegar and | Sauce, so it it seems a pity that we do cook to the consistency of catsup.nhot make more use of them for there Use sugar and salt to taste is hardly a garden or even a c:tf' yard Sal Mold 5 } where they do not show their g owing g | gold and brown faces. The keeping is 1 o celery meed phme, {aligpice Salt and sugar 2 tablespoonfuls 2 tablespoontuls X h gelatin cold water very easily accomplished, for all you 2 egk Yolks : ;"ew x;nl\“ Seymibe | need do is to gather them when ripe | 2 teaspoonfuls sult cuptul m ke S de Y b } 1 teaspoonful mustard 1 can salmon |and_put them in a jar with white 2 tablespoonfuls 1% tablespoonfuls | VINEGAr; no spices are needed nor need vinegar melted butter | the vinegar We even bottled. Soak gelatin in cold water five| In Europe there is a favorite pickle minutes. Mix egg yolks, slightly | which is seldom, if ever, seen here, beaten, with salt, mustard, and cay- made of apples and onions, a combi- enne; add butter, milk, and vinegar. | nation that does not sound attractive, Cook in a double boiler, stirring con- but I am assured by conoiseurs stantly, until the mixture thickens. |that it is the ideal accompaniment for Add the gelatin and salmon, separated | cold meat, so here it is in case you into flakes, and turn into a large mold. [ would like to try it. —Mother's Magazine. e — erole. The most desirable furnished rooms are s ““?“‘h‘f‘h‘im}zgm‘“’ f:‘g:,‘u‘l [ advertised {n The Bee. Get a nice room 1 tablespoonful butter 2 eg&s for the winter. Seasoning Cook the hominy in boiling salted { water until tender and of the consis- | tency of mush. Add butter and milk | and season to taste. Add the well-| beaten egg yolks and, when slightly cooled, fold in the beaten whites of | bake. | Carrot Chowder. £ | One cupful of diced raw carrot, one cupful of diced raw potatoes, one cup- | ful of sliced raw onions, one table- ful of milk, half a tablespoonful = of butter, half a tablespoonful of flour; | ’ arrots and onions in a quart of boiling water for fifteen | minutes with the lid off the saucepan: | add the potatoes, cover and boil for ' twenty minutes; stir in _the milk and | seasoning and boil for five minutes. Melt the butter in a cup and stir the | flour into it smoothly. Add to the contents of saucepan, boil all together | for another five minutes, sprinkle iu‘ the parsley and serve. | Vinegar Cabbage. | One cabbage, seasoning, one ounce | of butter, one cupful of best malt vine- | gar. Shred the cabbage finely and boil rapidly in salted water until it is quite tendér. Stand on one side of the stove to keep hot and make a sauce | by blending the butter and the sea- soning with a cupful of vinegar. Pour the sauce over the cabbage, cover the saucepan and let it stand on one side of the stove for five minutes, asbe- fore. It is then ready to serve. Damsons make a most delicious | sweet pickle, I'am told, if treated ac-| —————————————————— ! ASK ¥OK ana GET HORLICK'S | THB ORIGINAL WMALTED MILK Cheap substitutes cost YQU aame price o A Mpgnareo MK Even with ' wheat of ‘food in the world energy as— 22.2 cents worth 36 cents worth 87 cents worth The figures above tin No. 142 of the U. ture. Bread Is Cheapest Food Even at Higher Prices price, bread is still the cheapest article , because it supplies the most nutriment for the least money. A 10c loaf of HOLSUM or KLEEN- MAID bread contains as much body 16 cents worth of Rice. 23 cents worth of Potatoes. | 24 cents worth of Dry Beans. 49 cents worth of Pork Loin. 68 cents worth of Mutton. 71 cents worth of Beef Sirloin. $1.26 cents worth of Eggs. HOLSUM BREAD, 10c KLEEN-MAID BREAD, 10c . Jay Burns Baking Co., Omaha Where . et at its present high OCTOBER 14, 1916. Excavaters Run Into a Deserted Wine Cellar While workmen for the chemistry laboratory at the University of Omaha the other day | they came to something which | aroused a great deal of interest. They discovered a cave which was partial- ly filled with wine containers. Among | the discoveries was an_old-fashioned wine porcelain jug. There was no wine, A great deal of guessing was done | in an attempt to give an origin to the cave. Probably, however, it was used as a cellar when the Redick land was ‘ a farm. were excavating | Poison Drinker is ; New Human Marvel| Richard Leroy of Kansas City| owes an explanation to doctors and | undertakers. | Thursday night in South Omaha he | drank eneugh bichloride of mercury | to kill an ordinary man. Then he| walked several blocks to the pnlice“ station and told what he had done. | Doctors examined him and said he would surely die. Hoping against all | the evidences, physicians gave him | first aid treatment and rushed him to | the South Omaha hospital, In'the morning he regained con-| sciousness and the prediction is now | that he will live, | ELKHORN MILK /. mac The above factories are the only ones in their class . in Nebraska and lowa. Owned and operated by the Are You With Us? Waterloo Creamery Co. LEROY CORLISS, President \ 'OMAHA, NEB. | 4,000 Cases Sold in Omaha in September of Breakfast Food. of Milk. of Cheese. are based on Bulle- S. Dept. of Agricul- e Y Phoneé Will please .you and your guests will appreciate it. Save coupons and get premiums Luxus Mercantile Company Distributors Phone Douglas 1889 ‘THE BEER YOU LIKE R;nd Want Ads for Profit—Use Them for Best Results Ex er;ienced VAdvc'r.tise.z;-a The telephone line may be busy, (1) be- cause some one is using the telephone ! called, (2) because another person on the party line called is using their telephone, | or (3) when some one else is trying to get f the number at the same time you are. NEBRASKA TELEPHONE CO. Always Use THE HEEI ELKHORN VALLEY CONDENSING CO. PAPILLION - NEB, Tell Your Grocer German Style Bouble Beer “In a Class By Iteell” Brewed and Bottled by Jetter Brewing Co., Ltd. OMAHA, NEB. L e B 5 s o A R B i Fhone Denging 4481, They will maKe belter ____Photo-Engraved Plales Bee Engraving Dept. Phone - Tyler 1000 Ompha. Building