Omaha Daily Bee Newspaper, October 21, 1916, Page 8

?Good Things for the Table--- THE BEE: OMAHA, SATURDAY, OCTOBER_21,_1916. ' Home Gconomics ;@eparz‘rpent Gdited by Irma H. Gross Food Talk No. 3. [ MINERAL FOODS. 1 When people in general use the| term, “food value,” they mean the| ! value of a certain food <calculated in | ! heat uits; called calories. That is, s0 | i uch of this certain food gives so :1\nch heat and energy to the body. All fuel foods (the fats and carbo-| ! hydrates), and protein give this heat and energy. However, the body can- not be kepfTin perfect health fmm‘ fuel and body-building foods alone.| We .need them,-but we need other things also. The need for water, one of the five foodstuffs, is rather well understood. The need for mineral matter (also called “ash”) the last of the five foodstuffs, is equally import- ant. Though we think of protéin as the typical body-building food, min-| eral matter is essential for the build- ing of the body framework. Thus the children's disease of rickets or bones is caused from a lack of this important substance, In addition to the body-building function, mineral matter aids in the regulation of the body. The body fluids, such as the blood, the lymph, the digestive juices, and the gland secretions, can be kept in proper con- dition only by the supplying of min- al matter in the diet. It is a fa- ! miliar fact that blood must have iron or it cannot carry oxygen to all parts of the body. A vital part of the body regulation is the proper elimination of food waste from the, digestive tract ‘We used to think that “roughage” or food containing much fiber aided in this elimination. We still think that coarse foods, such as the hulls of ins, help in this process, but we ow that part of the effect at least is due to the mineral pratter con- tained. y Fortunately for'most of us, we in- stinctively supply foods containing this important. foodstuff; but it is ell to know which ‘foods are es- and which foods ¢ The general s, of all mineral matter are milk, outer parts of grains, fresh fru and vegetables. While the ody requires many kinds of min- i matter, such as sulphur, sodium, hlorine, magnesium, calcuim, potas- 'sium, iron and ‘phosphorus, certain tinds 1 are supplied in nearly all taries without any special thought, we all use enough table salt i upply sodium and chlorine, and 8 phnr occurs in most protein foods. Of the other kinds of sh_three 'are ost important, viz., irop, phosphorus fand calcium. A recent book, 'Text- 1 book of Cooking,” by Carlotta Greer, jives the followipg lists of foods ich in the different forms of ash: x . cALeium, - Wried figs / Egg yolk | Milk AWAvu ntire wheat Watercress Whole barley ~PHOSPHORUS. + Egg yolk Entire wheat Peanuts Wheat bran peas . - _ The same author makes these state- ts: “The most practical and effective of- obtaining calcium is to use a rous luppl)‘ of milk. Milk, egg cheese, whole grains and vege- es are the most satisfactory irces. of phosphorus. The iron d in eggs, milk and vegetable s is thought to be more com- ly assimilated than that found in t. Spinach and prunes are valua- e sources of iron.” " The particular use of calcium is to p lhy bone ibuilding material, and it 50 helps the thyroid land, which is ncerned with growth and palth, Phosphorus is needed espe cially for nerve tissue, th}ugh he idea gfilt certain foods, such celery, are ‘good for the nerves,” is a fallacy. on is necessary for the making of d and in certain body processes. ‘With these facts in mind, it cannot too -strongly urged tiat mineral ter be supplied in the diet. Peo- & apt.to think of fruits and regetables, except potatoes, as luxur- ies on the table when one must count levery penny, They are not luxuries, real necessities, though ‘the per fruits and vegetables answer the same purpose as the more expen- Aer; add the unbeaten eneral | _ « Central 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 that may be helpful to others meeting the same problems. luxury, either; but may well take the place of a dessert unless the dessert is fruit. <A generous use of foods sup- plying ash will aid materially in main- taining perfect health. Honey for Cakes and Cookies. =~ ~ The following recipes are taken from the government bulletin on “Honey and Its Uses in the Home," a pamphlet which can be had from the Department of Agriculture and is very well worth study. Honey is a fuel food, a carbohy- drate, and is composed of four parts sugar to one part water. There are three kinds ol sugar in its composi- tion, cane, grape and fruit; the pre- onderance of grape sugar or dextose 18 what makes the honey granulate so easily, When honey is used instead of sugar in the making of cakes and cookies they will keep moist and fresh much longer, but the cost is a tiny bit higher, However, in view of the fact that the resulting cake keeps better and also that the flavor is im- proved, the difference in expense is very much overbalanced by the ad- vantages: The usual cake recipes can be followed, but remember that when using honey less liquid is required. The rules laid down by Farmers' Bulletin No. 653 are: “As honey con- tains less acid than molasses, it re- quires I:fi soda. The allowances range from one-quarter to one-half teaspoonful for a cup of hohey. In substituting honey for sugar use cup- ful for cupful, and for each cupful of honey use one-fifth of a cupful less of milk or other liquid for which the recipe calls.” In cakes which are to be made with- out butter it always is advisable to use honey, for they will keep fresh for months and actually improve with old age, oney cakes are delicious when spiced. The most suitable combina- tions are coriander, cardamonm, nut- meg, ginger, cinnamon and cloves. Butter Honey Cake. Rub together one and a half cup- fuls of honey and one-half cupful but- golkl of three eggs and beat thoroughly, Add five cupfuls flour sifted with two table- spoonfuls of ground cinnamon and! one-half teaspoonful salt; one and a half _ teaspoonfuls \soda dissovled \in one tablequonful orange-flower wa- ~ Domestic Stience Department” |'tgr. Beat the mixture thoroughly and add the well-beaten whites of three eggs. Bake in shallow tins and cover with frosting as follows: Orange Frosting for Honey Cake. Mix grated rind of one oramge, one teaspoonful lemon juice, one table- spoonful orange juice and one egg yolk together, and allow the mixture to stand for an hour. Strain and add | confectioner’s sugar until.the frost- | ing is sufficiently thick to be spread on the cake. = oney Sponge Cake. Mix one-half cupful sugar and one- half cupful honey and boil until the sirup will spin a thread when dropped from a spoon, the yolks of four eggs, which have heen beaten until light. Beat the mix- ture until cold; then add one cup- ful sifted flour and cut and fold the beaten whites of the eggs into the mixture. Bake for forty or fifty min- utes in a pan lined with buttered pa- per in a slow oven. Honey 8ran Cookies. Mix one-half cupful sugar, quarter teaspoonful cinnamon, quarter teaspoonful ginger and half teaspoonful soda with three cup- fuls bran, one-half cupful honey, one- half cupful milk and one-half cupful melted butter. Drop from a spoon on | a buttered pan and bake fifteen min- utes. one- one- Salad Dressing. Four egg yolks, two tablespoon- | fuls of vinegar or lemon juice, two tablespoonfuls of butter, two table- spoonfuls of honey, one teaspo ful of mustard, one teaspoonful of salt, paprika to taste and one cupful of cream. Heat the cream in a double boiler. Beat the eggs and add to them all the other ingredients but the cream. Pour the cream slowly over, the mixture, heating rm|s|an!l’y. Pour it,into the double boiler and cook until it thick- ens or mix all the ingredients but the cream and cook in a double boiler until the mixture thickens. As the dressing is needed, combine this mixture with whipped cream. This dressing is particularly suitable for fruit salads. Honey Ice Cream. Mix one quart thin cream with three-quarters cupful delicately fla- vored honey. Freeze. Honey Pudding. “One-half cupful honey, six ounces bread crumbs, one-half cupful milk, one-half teaspoonful ginger, two eggs, two tablespoonfuls butter, rmJ of one-half lemon. seasonings and the yolks of the eggs! Beat the mixture thoroughly and | then add the butter and the whités of | the eggs, well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full. \ e e TRADE AT THE WASHINGTON MARKET, Where All Goods Are Sbld Just As Represented. .87¢ .38¢ .3Bc All‘brands of Crnm‘y Butter, Extra Fancy Country Butter, Ib Strietly Fresh Country Eggs, do: Extra Pmc{ Leaf Lettu, o1 bunches Be \ GROCERIES Extra Large Head Lettuce, hea ‘Fresh Tomatoes, per 1o Extra Fancy Cauliflower, Good Cooking Apples, pecl Fresh Oysters, solid packed, at Guaranteed Pure Lagd, 1b MEATS Extra ancil Fresh Dressed Spring Chick- ena, per Ib, . Extra Fancy Fresh Dres Th., at Extra Du Extra o, at ... We alwa fac ve a full line s fresh fish. Our dalical top shape. Auto deliveries twice daily. to all parts of the city. Wri Choice Steer Rib Roast, Ih. . Choice Steer Beef Roast, 1b Choice Steer Boiling Be Choice Steer Sirloin Steak, Choice Steer Round Stenk, Ib. Choice Steer Shoulder Steak, Ib...!2%c Home Made Hamburger or Pork Sausage, per Ib. .. eienetis 12%e, on d-rnvln\ml s in tip- te for our money- saving price list. Mail orders promptly attended to. THE WASHINGTON MARKET The most sanitary and up-to-date market in the west. Phone Tyler 470 Connects All Depts. Choice Forequarters Lamb, per lb Milk-fed Spring Chickens, fresh, not {roun“wr Sirloin Steak, 1b Young Veal Roaat, Young Veal Chop Mutton Chops, Pig Pork Roast, EMPRESS MARK Opposite Woolworth's 8¢ and 10c Store, sives ones. A salad at dinner is not a 1407 Douglas St. ...16%¢c .. 19%c Pig Pork Butts, Ib.... R H a8 Sugar Cured Bacon Fresh Oysters, per nu-rt. SPECIALS . pail C. P. Lard, 43¢ rk Chops, 1b., 13¢ 313 South 16th Strest ' Phone Doug. 2307 per pall .. | From 9 to 10 p. ‘Solves the Pie Question Mince Meat is made better than is possible in the average home kitchen, Meat and suet are the best. Expert chefs combine them with delicious fruits and fragrant spices. Try Medes? Mince Meat this baking day. You will find it at stores that display the big blue and yellow Armour Quality Sign. g Anuoun&commw Robt, Budatz, Mgr., 13th & Jones Sts., Phone Doug. 1055, Omaha, Neb. W. L. Wilkinson, 20th & Q, Tel. So. 1740, Armoar’s Oval Label is a Safe Buying Guide . one- Mix the honey and |- the bread crumbs and add the milk,r frerings of the Mark Nebraska’s Own Berries Arrive-on Omaha Market Strawberries have arrived on the Omaha market. Yes, strawberries! But they are very few and far be- tween, rather curosities . than com- modities. come from Ainsworth. a box. Imported raisins from fair Spain— one of the countries that Wilson | has not yet kept out of the war, but | which is out of it anyway, you know. | Big bunches are these raisins, meant | for eating right from the bunch. | From far-off Smyrna come new figs Pour the sirup «wer’(and dates of-extra fine quality. : there are Japanese persim-| And mons, which, however, come from California and not from Nippon, Mellons are still with us. Honey- dew and cansawba are the kinds, Wa- | ter and muskmellons have finally made their. exits for the/ season. New black walnuts with fine meats The remarkable part of it| is that they are raised in Nebraska. | They're called the “ever bearing,” and | Half a dollar | |and new Pop corn are among the ar-| rivals. i Apples are fairly plentiful, especial- | ly the fancy ones from the northwest, | “winter banana,” Grimes golden” and | “Spitzenbergs.” : Some new string and wax beans | and some new green peas of very fine quality are with us. \ t Now is the time to get busy with | the pumpkin pies for the big golden | | pumpkins are with us in great plenty. | So, also are the squashes. / | Some of the finest celery cabbage | you“ever saw is on the market now. It comes from Colorado and sells at 15 cents a pound. | | Fine, fresh mushrooms are | weighing in at 65 cents a pound. | Grapes, of course, are abundant, | panicnlarly the big, solid Tokay | variety. Some of the Concord kinds | are still here. They come, at this sea- son, from Michigan. Staple vegetables like potatoes, sweet potatoes, onions, cabbage and so on are apundant. here, . Omelet Making. One of the most difficult dishes for the average cook to make just right is a plain French omelet. The commonest causes for failure are an ovecheated pan; cooking too long before serving, and a cold serv- ing dish. Omelets should be served directly they are done. Have the serving dish warmed and ready before cooking the omelet. For cooking the omelet select a pan that is perfectly smooth. Scour the pan wilf) salt until it is glossy. Put a tablespoon of butter into the pan and let heat very slowly until butter is melted. Do not allow butter to brown. Milk somectimes toughens when mixed with egg and cooked in but- ter. If you cook your omelet in pure leaf lard it is safe to use milk; for the omelet cooked in butter we rec- ommend warm water. ¥ The Recipe. Four egge. Four tablespoons warm water. A dash of.salt and, pepper. One tablespoon finely chopped parsley. Manipulation. Break eggs Into a bowl and beat to thor- oughly mix whites and yolks. Twelve vig- orous beats are better than continued mild beating. Add water and seadoning except salt, To Cook. Draw pan of melted butter over hot fire. As soon &s butter crackles turn In the egg mixture and dust with dne-half a teaspoon of salt. Tip pan slightly so that egg covers bottom quickly. With a pliant knife lift up edges of omelet and lot thin portion run Si - THE HIGHEST QUALITY SPAGHETTI 76 Puge Reche Book Free SKINNER MFG.CO, DMAHA, USA underneath. Continue this until omelet Is | net. To Serve. Have omelet plate heated; fold over one- haif the omelet and turif onto platter. Gar- nish with grape jelly, pasley, peppers or bacon curls and send at once to the table. Omelet with Bacon. Cut sliced bacon into dice, fry delicately orisp. Pour off most of the fat, turn in the egg mixture, let set, fold and serve, Grated cheese, cooked minced ham or minced dried beef may be added to a plain omelet mixture for variety. The cooking will be the same. With Canned Peas. Heat a can of peas IT the liquor. Drain, saving liguor for soup stock, and season peas with salt and butter. Put two table- spoons of peas in the center of the omelet when It is set. Fold over hali the ometet | and serve on hot plal #ur remaining peas around gmelot a immediately. , ASK FOR and GET a HORLICK’S THE ORIGINAL MALTED MILK LE1\ ~ are good" 7 Knévgzughnuts‘ \ et-«-Household Hints ‘STOCK UP EARLY Foods Going Up Fast—Take Advantage of Present Prices. THE BASKET STORES Have Over 300 Prices Lower Than Any Other Nebraska Grocer. PERISHABLE GOODS WHILE THEY LAST AS FOLLOWS: Keiffer Pears, bushel basket....$1.10 This is, no doubt, the best bargain in pears this season. Can them now, as the seazon is nearly over. Colorado Cabbage, per Ib. . 100-1b. lots Red Onions, peck per bushel .$1.00 and $1.49 Colorado Jonathan Apples, box..$1.40 Kellog's Drinket, 30c size. . .20¢ Pure Cider Vinegar, gallon. Log Cabin Syrup, qt. 50c size Mapeline, 35¢ bottle. ... Tip Corn Syrup, 6-Ib. can Prunes, 40-50 size, per Ib 50-60 size, per Ib Seeded Raisins, 15c pkg. New English Walhuts, Ib........ Pikes Peak Macaroni, Spaghet [ Noodles, 10¢ pkg. . = Carnation Milk, 8 large c Elkhorn Milk, large can. : Small cans, 3 for... 3¢ | Lamp Chimneys, No. 1, So—Np. 2, 8¢ | Gas Mantles, 26c quality.. 16e quality, 9c—3 for. Rex Lye, 10c can Shoe Polish, Shinola or 2-in-1. Kerogene, per gallon Headlight matches, per box Queen of the Tub, a white 8oz bars for 23¢—100 bars for....$2.83 CANNED GOODS ' Pumpkin, large cans, 9c—3 for 25¢ Early June Peas, size 2 can....8¢c Sugar Corn, 8c=3 for.... Tomatoey, size 2, 8c—size 3. Beckon Pork and Beans Princess Pineapple, larg: Armour’s Butterine Princeton, best quality, Ib.. Ex-Princeton, tinted, Ib. Empire, high grade, per Magnolia, 2-lb. roll.h.... Cream Cheese, per Ib. Crisco, per can .24c 26¢, 52c, $1.03 Visit Our ‘Meat Market For 'l;he Best Meats At The Lowest Prices. THE BASKET STORES $5.00 Orders Delivered Freé—Smaller Orders for 8c. ~Milk-fecl Spring Chickens, per Ib. .. ... \Pig Pork Loins, fresh, not frozen, per Ib. . Steer Pot Roast, Ib.... Young Veal ’ouat‘ b Pig Pork Roast, Ib.. Pig Pork Butts, Ib, Porterhouse Steak, Sirloin Steak, Ib Steér Shoulder St Lamb Legs, 1b.... PUBLIC MARKET Mail Orders Filled Promptly. cene.. 193¢ .. 147%¢ Mutton Chops, Ib. . 14¥4e Extra Lean Regular Hams, Ib Extra Lean Breakfast Sugar Cured Bacon, Ib. SPECIALS From 8 to 9 p. m.—Lamb Chops, Ib., 5c From 9 to 10 p. m—Pork Chops, Ib,, 14c Phone Douglas 2793 1610 HARNEY STREET New Rapid Delivery System, For Goodness Sake use . KG Baxine PowDER . Purity First It will never disappoint you—try , itif you like good things to eat. 25 Ounces for ¢ K ’ LARGEST MACARONI FACTORY IN AMERICA o 15 QUNCES;, ELKHORN VALLEY PERRY.PACKING _CO. PERRY-10WA - ' CONDENSING CO. PAPILLION - NEB, where ELKHORN MILK 7 pace The above factories aré,the only ;nen in their class ~ in Nebraska and lowa. Owned and operated by the W a'terléc.)\ Creamery Co. LEROY CORLISS, President OMAHA. NEB. Are You With Us? ‘4,000 Cases Sold in Omaha in September Tell Your Grocer ceezerBRTLTL.