Omaha Daily Bee Newspaper, November 4, 1916, Page 17

1 Good Things for the Table-—-Offerings of the Market---Household Hint ared ning the wife, now, madam tell wo | tet? T sald to her | tell me~this s | what your hus Making Fresh Sausages Nearly every nation is said to have a national American food | “Hig last words’ the truthful creature answered with ush, ‘were, “For heaven's | wake, shut up,' ' "~—Philadelphia Ledger. Italian Favorites fmportant Cocoanuts Make Debut | very foreign varieties ourselves. It is the | qaly without immediately calling 0| of tomatoes puree may be substituted ) m"",ag"', s ot i find I'here is no country where the)tablespoon and a hali of butter can - B NS NG ‘|!|'U(l!|\‘(-l'l sent expérts abroad to find| king is more intensely national! replace the oil in the recipe, although . § n e umana QY CELS |out iust how these various sausages | cooking el "1 the Italian cook would probably sub ‘" are made, and now we produce the |than Italy. One cannot think of | o 0 good pure leaf lard. A cap o es oc or on | L There are some interesting rare fruits and other delicacies on the| ©Omaha markets just now. The whole world seems to contribute to the gas- | tronomic delectation of ourselves, and | good things come from the far coun- tries, even in spite of the war. Here are grapes from sunnf' Spain, | Malaga grapes as they are called, the kind, you know, that come packed: in | cork-dust in barrels and thus make | their long journey over sea and land | without deterioration. | The Tokay grapes that are in such | abundance in Omaha now have gone up in price, being from 12 to 15 cents | a pound, though they made their debut here at 10 cents Figs of all kinds, many of them big, splendid ones from California, are # hand. And a comparatively rare icle in this line is fresh, ripe figs in their native state. They are shaped like a pear and look like a pear, but they don't feel like a pear, being/ softer, Artichokes, Japanese persimmons and mushrooms are among the plenti- ful delicacies awaiting your pleasure at the groceryman's counter. Chestnuts have arrived, too. Not the little American chestnuts are these, but the big fellows from sunny Italy. If you've been abroad in the winter and have patronized the roast- ers of chestnuts who are on most of the corners in the cities you know how sweet and good these chestnuts are. Strawberries are with us, too. These come from California and are of ex- cellent flavor and big. brought here in specially constructed ice boxes to stand the long journey. Pumpkins .and squash are plentiful. e Nu The sharp winds of autumn are | Lringing in their train not only spark- | ling cheeks and increased appetites,| nuts are a luxury or a sweetmeat will | hut a harvest of rich food value. How- ever, it frequently happens that we dc not appreciate sufficiently the things that are close at hand and in- expensive, and this seems to be true of our native nuts—hickories, chest- nuts, butternuts, black walnuts, fil. berts—which may all be found in woods and along the road. Until recently always regarded as a delicacy or a confection, nuts are at last taking their place as true food, giving us the highest food value, com- parable to meat, fat and starch, in ‘he smallest condensed shape. It is no longer a joke that a handful of peanuts furnishes as much nutriment as a pound of meat, or that a dozen almonds are sufficient for half the food supply of a meal. Most nuts consist of protein and oil. The ex- ceptions are that group to which the chestaut belongs, and which consist 2lmost entirely of starch. The poorer people of " foreign countries have showh us its possibilities as a stuf- fing, boiled as a vegetable or pre- served as those delicious “marrons.” Nuts for Children, Although nute may have been con- sideréd indigestible, these unpleasant results have been due generally not to the nut itself, but to the manner in which it was eaten. Of course, they will prove atax if eaten on top of an otherwise heavy meal, or when combined with rich sugar or if they are not thoroughly masticated. But children $hould have nuts, and plenty of them, and they should be taught to chew them thoroughly, and in case of some nuts, especially almonds, the tough outer coating should be verhoved by Dblanching in boiling water, * B 1 It is also an easy matter to gfind nuts through the meat chopper, eithe: in coarse particles or in the form of « "butter,”” which can then be spread on bread. The nut bowl should be kept heaped on the side table, as an otherwise hasty, inadequate meal can be made substantial by the addition of walnuts, almonds or filberts, . The protein of nuts is exactly what grow- ing children should have, and it is not an extravagance“to keep a supply on hand, even if native ones are un- available, The old-fashioned method of crack- ing nuts with the edge of a flatiron or a hammer resulted not only in loos- ened kernels, but in bruised fingers, <o it has always been considered that nut-cracking is an unpleasant, untidy proceeding, better to be done at some other place' than the family table. This ¢riticism, = however, does not| stand before the up-to-date cracking devices, which make it possible to do the work both etficiently and pleas- antly at the table. Oue of these is a large scissors-like gripper, which has enough leverage to crack the nut s that -the meat_ comes out whole, Another novelty is a bowl of polished wood with a permanent sheller, oper-| ating by the pressure of a screwing handle, which bears down on the aut, thus bursting it and allowing the | nut, meats to fall” out whole. The' same device comes with a clamp,i which can be fastened to the edge of the table. For kitchen use the lat- ts Are Nou ier is most practical and far superior D h . 10 the old simple lever “cracker.” If the housewife who thinks that once try making nut dishes, she will he surprised at their number and var- iety. When meat palls or when its price is soaring too high, try a nut roast. A nut hash is much more at- fractive than meat hash, Peanuts can be combined in numberless ways and a most delicious cream puree made, using peanut butter, Use chestnuts for gowl stuffind or a vegetable .ac- companiment to beefsteak and you will be surprised at the delicious, novel / piquancy of this inexpensive dish. Shell Them at Home. It is far wiser to use nuts as food than to combine them in cake and sweet dishes. Of nut salads there 1S a great variety, as apple, celery and peanut, banana and peanut, chest nuts and orange, cabbage and walnut. It is much wiser to crack nuts at home than it is to buy the shelled nuts put up, as it frequently happens tha: these nuts are shelled under most un- sanitary conditions, in immigran: homes, etc. Never make the mistake! of buying “mixed” nuts, as it is almost unfailingly true that the “mix” con- tains a-larger proportion of the cheaper nuts than of the better ones. ~—Philadelphia Ledger. Sweet potatoes and regular potatoes | haven't loosened up any in price. Some extra fine lettuce and head lettuce is on the market. Also very fine cauliflower and cucumbers. String beans, too. And cocoanuts are new arrivals in Omaha, Happens Every Night She (upstairs)—Clarence! He—Yes, love. She—Have you locked the icebox? He—Uh-huh. She—Have you locked the dining room window? He—Sure. She—Have you hidden under the bathtub? He—Yep. She—Did:you put the cat out? He—Uh-huh. "' She—-Did you bring the hose in? He—Sure thing. She—Have you fixed water? He—Oh-h-h, yes, She—Have you brought the rug in from the porch? He—Yes. the silver some ice She—Have you fastened all the parlor windows? . He—Sure. She—Have you been down in the baseme;y to smell for gas? He—Yes. She—Have you brought in the hammock? He—Yep. She—Have you locked the front door? \ He—Uh-huh. She—Did you hang up back of the hall clock? He—Yes. She--Have you wound the clock? He—Yes—yes—yes, She—Well, you ncedn’t to get mad | about it. It's a wonder you wouldn't try to get to bed at some decent hour, | What have you been doing down there all this time, anyhow >—Detroit Jourhal. YOUR GRO Do vou enjoy looking it month? & (All potatoes 2¢ bu. less i Sugar, best beet, 13% Ibs. Salt, be, 3-1b. bag. 10¢, 5-1b. bag. Oatmeal, 7 Ibs. . K. C. Baking Powder, 25¢ can Calumet Baking Powder, 26e can Tip Baking Powder, 26c can Colflfee, Economy Blend, 26 Coffee, Independent, 35¢c grade, Ib., 28¢c Armour’s Catsup, 25e bottle. New Comb Honey, rack........... Beckon Pork and Beans, oan. . ... Tea, Mayblossom, finest uncolored Japan, %4-tb. pkg..............20c Armour’s Tomato Soup, 8c; 3 for 22¢ Kraut, 16-oz, can, 7¢; 8 for.... Corn, Oal rand, size 2, can g - ICASH AND JOY—CREDIT AND WORPY] It is bigger than you expected? he happier if you had paid cash? and kunow the joy and saving it will bring. These few zamples of hundreds of every-day low prices should male it easy for you to get started at THE BASKET STORES WHILE THEY LAST Votatoes, Nebraska Ohio, pk., 43c and 46c—bu,, $1.70 and $1.82 Cahbage, another car, in 100-1b. lots or more, per hundred. . . . $3.00 Red or Yellow Onions, best grade, peck, 48e—sack lots, cwt., $3.22 Colorado Jonathan, Apples, box, $1.40—Rome Beauty, box, $1.55 Washington, wrapped apples, Jonathans, King, etc., box, $1.70, $1.80 Winesap, mixed apples, per bu. basket, including basket (Apples much lower than potatoes, but advancing. Buy now.) " Kerosene, per gallon.............. VISIT OUR MEAT MARKETS—OUR PRICES LOWEST ON BEST QUALITY wsos THE BASKET STORES ¢ st $5.00 Orders Delivered Free—Smaller Orders for 8c. CERY BILL in the face this first of the Wouldn’t you Pay cash this month n two-sack lots or more.) Pikes Peak Macaroni, Spaghetti _l,1r Noodles, 10¢ pkg. ... Shredded Wheat, 16¢ pkg Te Headlight Matches, per box. .. .. Gas Mantles. 15¢ grade, 9c; 8 for. «.3c 2Bc No. 1 Creamery Butter, Ib Armour’s Butter] Princeton, best grade, Ib Extra Princeton, tinted, Ib. Empire, high grade, 1b. . Magnolia, 2-lb, b, roll. (Cheaper t han lard—try ‘it.) Knit Wrist Mitts, pair........ Rex Lye, 10c can....... co.9¢ ......... e They are | | ever, due to the progress of the time | grade farm style sausages we | room, where they are left under the tasty, nutritious, little fresh pork saus- age that may be called the American national sausage, however. There was no need to send abroad for this formula. The method of mak- | ing has been handed down from the days of our hardy forefathers. There is one important improvement, how- All the meat used in the delicious sau sages made by the reliable commer- cial producer doing interstate business | has passed the United States govern- | ment meat inspection. The only| change in the fausage formula is thc‘ elimination of/ the flour or cereal used in the early days. The highest buy today are all pure pork and seasoning, Every one who hopes to again e joy a [:reakfn! of savory, delicately | browned sausages and ca{(es is as in- | | terested as the writer in the story of | how sausages are made. Many points noted in a trip through the wonderful | plant will be of actual information as jwell as of interest to the general public. | The lean meat used for high grade sausages is from the select, lean, Cali- | fornia hams. The fat is from the| choice pork shoulders. | Before these cuts are made the porker has passed four varieties of‘ government inspection. L'hc rooms in | which the cutting, chopping and all | processes of sausage making is car- ried on are under the direct super- vision of inspectors employed by Uncle Sam for the protection of the consumer, i The commercial cuts of choice pork that are to be converted into sausages are cut in a room under refrigeration | all of the time. This chill keeps the | meat solid and thus retains all the | sweetness and juices. The chopping is also done under refrigeration. The great knives chopping the pork fine and at the same time mixing in the | seasoning. The casings, which have been care- | fully washed, are filled with the ex-| pertly blended and spiced pork. The sausages are then taken to the chill play of an electric fan. This ‘dries out all surplus moisture and prevents any tendency of the product to sweat. The national producer has so oif;an- ized his forces that by mdking sau- sages in various plants he is able to supply the dealers throughout the country with fresh sausages the day after making. The salesmen are instructed to urge the grocer not to take more than he is | sure of selling. The producer does his best to assure the consumer fresh product in perfect condition. Knowing this, the consumer has but to demand this perfect product, the supply of|* which 'is' but part of the producer’s | service, To make a sausage roast requires one or more pounds of bulk sausage, ‘Wrap each pound separately in thin white muslin, fastening the 'muslin carefully so that the pounds will re- tain their shape. Barely cover with water and allow to coék thoroughly, but not overdone. When cooked pour off the broth left to be used later in making old fashioned southern gravy. Remove muslin and put in a hot oven to brown slightly on top. Serve on platter with large spoonfuls of cranberry sauce. To make the old fashioned southern gravy have about a teaspoonful of fat frying hot, add to this two tca- spoons of flour. Stir this until the flour gets to a light brown. To this add the broth from the sausage, which will make a rich brown gravy. You may add to this a little butter or rich, sweet milk. Of course, only enough of the llqui‘d is added to make proper thickness for gravy. the keyi e SR POR ZAACET HORLICK'S THE ORIGINAL mind “risotto,” “polenta,” the univer- sal macaroni, little stuffed green pep- pers, and the candied fruits strung on straws and eaten in delightful picnic fashion. Some Italian dishes have been brought to this country, but! have lost, as a rule, in the transport ing. This is a pity, for Italian cook- | . | ery is nourishipg and pleasing to the taste. It is also economical. Italy has long been a heavily taxed coun- try, where the majority of the peo- ple have to live on very little. It has| been necessary for them to learn| nourishing food combinations at small cost, and in a large measure they have been successful. The ex-| tensive use that the Italian cooks make of cheese in the dietary is one of the secrets of the success with | which they have met the problem of the high cost of mecat. A Nourishing Combination. At the present ratio of production/ and consumption, it is doubtful if we ever again see cheap meat in this country, Americans will always de- mand meat and probably will alway eat it at least once a day, but it is time that the American housewife be- gins to look about for a less ex- pensive protein, Cheese is just pure protein and fat, both of which are necessary in the dietary, but, contain- ing no starch, it should be eaten with starchy food, such as bread, or maca- roni, which brings us to the main- stay of the I(lfian diet, macaroni with cheese sauce, This is the simplest way of prepar- ing the national dish: | Cheese For Flavor. To make a cheese saue, put in a saucepan two tablespoonfuls of flour and the same of butter, cooking slow- ly until the flour has lost all raw flavor, Then turn down the fire and add slowly one and a half cups of milk. When this is smooth, add a quarter of a cup of grated cheese. The hard Parmesan is practically al- ways used in Italy, but grated Ameri- can cheese can be subsdituted in the sauce and in most Italian recipes. A Famous Sauce. The sauce, to be attempted next, if we are to learn Italian cooking from its foundation, is tomato sauce. Mince the heart of an oOnion, a few sprigs of parsley, a celery stalk and few sweet basil leaves (Italian mint) with a half cup of olive oil,salt and pep- per. Slice into this® when warm eight or nine peeled tomatoes. Boil very gently, stirring occasionally un- til “sauce is consistency of cream; then strain. Olive oil is inexpensive in Italy and very much liked. interesting for the fresh vegetable The next sauce in line of import- ance has for its foundation a good slice of raw ham, using both the fat and lean. Chop up and put in sauce- pan and cover it with sufficient but- ter or lard, then add a small chopped liced carrot and celery stalk, ley and a few mushrooms, one clove, salt and pepper. Cook the vegetables thoroughly in the fat, but do not allow them to burn and add several sliced and peeled tomatoes. When ' these begin to “sputter” add water, or bouillion, and allow the sauce to boil gently ten or fifteen min- utes and then strain. Sauces Add Variety. The plain cheese sauce is to be used | on macaroni or any of the pastes, as a | sauce for hard boiled eggs, or rice, toasted bread, or foods of a similar nature. The other two sauces are eaually suitable for the pastes, or for 1ice, or on any meat left-overs. To cook macaroni you need two quarts of water to three-fourths of a pound of the paste. Success in maca- roni cooking means only a little care, Choose a saucepan, shallow, rather than deep, and let the water boil un- ti! it makes big bubbles. Then add salt and break the macaroni into the | boiling water, Cover the saucepan and | let boil for fifteen minutes; then drair the macaroni and let cold water run through it to make it tender. Then | reheat in the sauce chosen for it, ada | grated cheese and serve. Or put in baking dish, cover with crumbs and | cheese and brown in oven. A Novel Dish. | A novelty on an American table is| spaghetti or macaroni with tuna fish. | I have always seen the fresh fish used | in Italy, but the excellent canned tuna fish fouhd here serves admirably and +'th much less trouble, Drain a smal' can of tuna fish, turn into saucepan and fry with a little olive oil. Then add three tomatoes, peeled and the ceeds removed, a bit of green pepper finely chopped, and a teaspoon of chopped parsley. Let this cook thor- oughly. In the meantime, you have| cooked half a pound of spaghetti, or macaroni, according to the directions given above, add this to the tuna, mix thoroughly and serve. These are very simple Italian dishes, but they are all very delicious if care- tully prepared. Last Words, A dotective was pralsing the truthful- ness of women. “If war bulletine were as truthful as women," he sald, “we'd have a better ldea of how this world struggle is really, going. “I remember a case the other day—it's in ita revelation of woman's s e - REDUCE THE almost exclusi CAN BUY ST! and Pig Pork Lains, fresh, not frozen, .ll?: Choice Forequarters Lamb, Ib. Milk-Ted Spring Chickens, 1b b 110 Young Veal Roast, c Young Veal Chops, 1b 14%¢ Steer Chuck Roi 8lsc Birloin Steak, Ib.. Steer Shoulder Steak, 1b Choice Hindquarters Lamb, 1b Pig Pork Roast, 1b EMPRES pj in OMAHA buy their FANCY MEATS from us, They use o 'mznl“o;lill;‘ul LOINS (:uym t:: FINEST GRADE OF BEEF. "YOU EA*S ROASTS from this FANCY BEEF ‘:l price MARKET MEAT BILL uoted. o Bl Mutton Chops, 1b..." 4! Mutton Roast, Ib, . 4 Ibs. Lamb Stew, for i Extra Lean Regula Small Hams, 1b Fresh Oysters, ;nr liu-rk PECIALS From 8:30 to 9130 p. m., Pork Chops, 13¢ From 9:30 to 10 p. m~Country Sau- sage, per Ib.......io0iin B¢ 113 South 16th Strest Phone Doug. REDUCE THE THE BEST HOTELS in OMAHA buy their almest exclusively RIBS and LOINS from CAN BUY STE. { Milk-fed Spring Chickens.........18%¢ 25,000 Ibs, Pig Pork Loins, fresh not frozen, per Ib... . . 13%¢ Steer Chuck Roast, 1b. s Steer Round Steak, Ib. Porterhouse Steak, I Steer Sirloin Steak, 1 Steer Shoulder s:“l‘l: Lamb Chops, Ib. .. PUBLIC MARKET Mail Orders Filled Promptly. and ROASTS from this FANCY BEEF at MEAT BILL FANCY MEATS from us. They use FINEST GRADE OF BEEF. 'YOU prices quoted. the Extra Lean Bacon, Ib Sugar Cured Bacon, SPECIALS From 8 to 9 p. m.—Lamb Chops, 1b. . .5 From 8 to 305w Pork Chope, 1, i8e Phone Douglas 2793 1610 HARNEY STREET MALTED MILK - USSR F - = % 2 | for and Get ¢ Trade at the Washington Market, the Most Sanitary | s and Up-to-Date Market in the West | | MEATS GROCERIES | ALITY | Home Dressed Spring Ohicken: Best Granulated Sugar, 18 Ibs for.. | THE "IG"!,T ou Home Dressed Hens, lb. .. All brands Creamery Butter, Ib. SPAG H ETTI Home Dressed Ducks, ib | Faney Country Butter, Ib | (E;:hl-a L;rm l’n}{‘l\h li{ 18, ";h | ;‘mod Oll«l;nirllfln!. ll .. Choice Steer t, | L L ettuce, alwa; Cholce Stear Deel n..:'.:.“c, Ib. E:;i; Fc':lery.J 2 ‘{:r. b ; | 36 Auge Recipe Book Free "ancy Veal ast, . tre ‘ancy Jonathan Apples, o Chojee Steer Sirloth Steak, ib; Extra Large Potatoon, meckr. o 4se || SKINNER MFG.CO. OMAHA,U.S.A Choice Steer Round Steak, Ib Peanut Butter, made while y LARGEST MACARON! FACTORY IN AMERICA Choice Steer Shoulder Steak, I WASHINGYON'S BEST FLOUR—Every Sauck Warranted—per 1b., at SPECIALS IN OUR DELICATESSEN DEPARTMENT Roasted Prime Rib Roast, per 1b...,40c | Roasted Young Veal Roast, per !b. 45¢ 48c | 88¢c | 88¢c | 40c | Roasted Pork Loin, per 1b Roasted Spring Chickens, Roasted Spring Ducks, each. Kosher Smoked Briskett, per lb.... Make your hens lay by feeding them. Ground Bone. Write for our money-saving price list. Kosher Sulami, per Ib | | Schmalz Herring, each J | Roll Mop Herring, 6 f¢ | Speck Herring, 2 for, Imperial Russian Sar Anchovies, per 1b... Marinirte Herring, each. 8 lbs. for.... Mail orders promptly attended to. i AUTO DELIVERIES TWICE DAILY TO ALL PARTS OF THE CITY, THE WASHINGTON MARKET | and up-to-date market in the west. most sanitar; The Phone Tyler 470 Connects All Depts. Lay in Your ‘Flour Supply Now ck Washburn-Crosby Gold Medal Flour, Saturday, only $2.49 ck Pennant Flour, made from selected No. 1 wheat, Saturday, 48-1b. 48:1b. only . ‘ Fancy Creamery Butter, in 1-lb. cartons, Saturda; Large, fancy Jonathan Apples, per bushel-box. Best Golden Santos Coffee, Saturday only, per Ib. for per dozen um.r, ‘e 13 Ibs. Pure Cane Granulated Suga Tall Cans Pet Milk, hoice Japan Rice Argo Milk 6-1b. sack Pancake Flour. 20¢ ean Red Salmon, per ca Meat Specials for Saturday Only Pig Pork Loins, any amount, per Ib Choice Veal Steak and Veal Cutlets, per Ib ¢ Best Middle Cuts Pork Chops or Pork Steak, per Ib. Choice Cuts Porterhouse and Sirloin Steak, per Ib. Prime Rib Roast, rolled, no bones or waste, per 1b. . .... | Choice Cuts Pot Roast, Ib, CRul:e Short Legs Lamb, 1b L 14%e Choice Lamb Chops, Rib or Loin, per | . 12We | T Wit o g thats Dol 1 Pig Pork Shoulder Butts, 1b. ... 18%c | No. 1 Sugar Cured Bacon Backs, per Ib., by the strip. .. THE PEOPLE'S MARKET MAIL ORDERS FILLED AT ABOVE PRICES o enable us to give you prompt service we have added another auto to our delivery system. 24th and Cuming St. 1407 Douglas St,, Omaha. $2.25 ... 3B¢ ....$1.69 173 Pork and Beans, 3 cana Jumbo String Beans, can. 10¢ ean Tomato Soup... 2-1b. pkg. Marigold Butterin Pig Pork Shoulder Roast, 1b Cholce Mutton anll‘. b, Telephone Doug. 1830 | Earth—"0-EAT-IT” As Ye Eat So 0EATIT] OEATH Shall Ye Grow. 10 Cents At Grocers “O-EAT-1T" is a new combination fully baked, ready-to-eat, pure, de- licious, nourishing bran bread food. Its crisp tasty toasted slices keep indefinitely—made from rich golden wheat-bran and other cereals. “O- EAT-IT" takes the place of all old- style bread and breakfast foods, morning, noon and night; good for brain,*blood, nerves and growing chil- dren, and insures freedom from con- stipation and indigestion without the aid of medicine or any added expense of living. Physicians heartily recom- mend it. For sale at all grocers, 10¢, * or sent pregaid on receipt of price, ,g;idreu O-Eat-It Co., 186 Studebaker i Bldg. Chicago, IH. You will and have There is a constantly AV J=NG ) LN No guess work You can know some. foods KC BakiNg PowDER Ask your grocer—he knows number of Silver Churnusers among » well-to-do families. «f Use Silver Churnon your table or in your cooking with perfect confidence as to its purity and richness, J wgr, 13th & Jones hone Doug. 1055, Omahs, Neb, Wilkinson, 20th & Q., So. 1740, get good results heathful, whole- by usine~ S — e i 9 | TrInours ILVER CHURN OLEOMARGARINE is more than a mere matter of economy—it's a matter of genuine satisfaction—good to the taste and easy on the pocketbook. While it reduces market bills,it preserves the high standard of your table, increasing