Omaha Daily Bee Newspaper, November 18, 1916, Page 12

Good Things for the Cheese and Its Uses Of the many kinds of cheese made | Co-operation in various parts of the world, the| American housewife is accustomed chiefly to the kind known as Ameri- can, and, possibly, the different kinds of “luncheon” cheeses put up in jars. The average grocer has little demand for the high-priced foreign cheeses such as Roquefort, Parmesan, Brie and Camembert, or their American made imitations, These foreig‘n cheeses owe their peculiar flavors to special processes developed in the particular locality in which they are made. As far as nutritive value goes, all cheeses are very similar, Because they contain large quantities of pro- tein, they make excellent substitutes for meat. Because they contain much fat, they give the heat units to the body ‘and thus arc made good fuel foqli. ~Because they contain much f the valuable ash of the milk, they aid in, building the bony structure of the body, and also aid in body regula- tion, Because there is little water in ‘cheese, the food value in proportion 1o weight is very high. In comparing a pound of round steak and a pound of cheese, we find slightly more pro- tein or body building food in the cheese and about twice as many heat units. At the present time, roynd steak and American cheese are abbut the same 'pn'ce per pound. ! . The only disadvantages in the use of k“ 1 lhalt it ‘sflemn iodbe i gestible to people with weak dige: ystems. }?m of the difficulty of gm may be overcome by using cheese in a finely divided f orm "as grated or mixed with other i, 80 that the digestive juices can penetrate more easily. A common ::;o'rfli‘n‘ cheese cootkery ilhth: use of ) a temperature, which caus to become stringy and hard, hen indigestible. 1f cheese is baked in e _oven, a moderate temperature be used. If it is used with i, it is better to forego the of the browned cheesc on top, it only between the layers. rf is added to h cooked on hould only be o melt it, sufficient tim: immed milk from the milkma <o pogt g ol Py trlel”neu easy and de- o re, 3 Use sour lnilivtlm has set. A quart about a half pint of cheese or m.\;hfln the l&“k slowly, begins to separat <urd, Do not let the mm‘s ce a piece of ch P e 5 s cloth ‘care- B el dish lusion and a snar Readers are cordially invited to ask Miss Gross any questiohs about household economy upon ive help- which she may possibly ful advice; they are also invited to give suggestions from their expe- rience that may be helpful to others meeting the same problems. working a small quantity of grated American or Swiss cheese into pie dough. Roll the dough to one-fourth inch thickness, cut into inch strips and bake in a moderately hot oven. Cheese biscuit is two rounds of bak- ing powder biscuit dough baked one on the other with grated cheese be- tween, Luncheon Dishes of Cheese. Cheese Souffle. 2 tablespoonfuls 34 teaspoonful salt butter Few grains cdyenne 3 tablespoontuls flour % cup grated cheese % cup scalded milk 3 eggs Melt butter, add flour and when well mixed add gradually scalded milk. Then add salt, cayenne and cheese. Remove from fire, add yolks of cggs beaten.” Cool mixture and cut and fold in whites of eggs beaten until stiff. Pour into a buttered bak- ing dish and bake twenty minutes in a slow oven, Serve at once. Cheeso Fondue. 1 cup milk 1 tablespoonful butter 1cup soft stale bread % teaspoonful salt cerumbs 3. eggy % 1b, cheese, cut in small pieces Mix first five ingredients, add yolks of eggs beaten. Cut and fold in whites of eggs beaten until stiff. Pour in a buttered baking dish and bake as cheese souffle. i English Monkey. 1 cup stale bread soft mild crumbs , out In pleces 1 cup milk 1 tablespoonful butter % Few grains cayenne Soak bread crumbs fifteen minutes in milk, Melt butter, add soaked crumbs, egg slightly beaten, season- ing and cheesc. Cook until cheese has melted, pour over toast or toasted crackers. Open Fire and Range Roasts A well-known journalist of the past, who made a reputation as an of the first water, held that “roast” meat cooked in ovens is a de- Roast meat, and in order an open fire, wrote he, “is roast m to roast you must h or T an en , toes, nion, parsley, parsley, etc. i checse m ly lrrlnkle‘d; be- , cabbage wjn‘ i- | d baked in lts. These American the oven to | - you 1 corn-fed steers, neofir |i::.xmflm worth and supeviority., It's a firm, 1d, made only from new wheat flour and the There is a richness abolit the flavor which appeals today and you will never fret over U. P. STEAM BAKING CO. ' We have received a large shipment of A on sale beginning Saturday, Nov. 18th,’ which we are going to Extra Fancy Veal Roast, 1b, l’l‘l’.‘ Fancy Veal uuw"o: ESTABLISHED 1780 !} Neb Potatoes, peck. i THE BEE: OMAHA, SATURDAY, NOVEMBER 18, 1916. Table---Offerings of the Market---Household Hints Fome Economics Pepartment 'i_ . Gdited by Irma . Gross "'d@.orrcrg.;itz:ud;c%}cz BDepactment - ' | before which the joint is placed in such a manner that the air arcwdtes { freely around it.” But at the time | this was written the modern cooking range was in process of evolution, tand the “roasting oven,” as now | made, with good provision for ventila- [ tion and the equable radiation of | heat, gives results which closely ap- | proximate to roasting before the open {fire. At the same time it does not permit of the frequent basting which is essential to successful roasting, and it must be admitted that this old- fashioned and admirable method of coeking joints is falling more and more into disuse. Though the following extract from “The Table” refers principally to tains useful hints that may be ap- plied with benfit to the oven method: “To roast properly,.the front of the fire must be bigger than the joint. You cannot roast a large joint before a little fire. Always hang meat with the biggest part downward; allow for the meat having a tendency to break after cooking when you put the hook into it. For instance, a leg of mutton may be hung safely, when raw, by the split or hole in the bone; but this will give way very often when partially cooked, “When you put down the joint to roasting before the open fire, it con-| 1lhc fire, put it close at starting, so |as to harden the outside, and baste | it with very hot fat; after some ten [minulcs. draw back the joint a little. The time, on the average, for becf Ian mutton is a quarter of an hour for every pound of .meat, or a little | roast, and a duck about forty, min-| THE HIGHEST QUALITY longer. This is for a really good | utes. /| Sold only with $1 purchase of fire and solid pieces of meat. It is| “All the game and poultry require othab sadds evident that a loin of mutton, weigh-|a fierce fire and constant basting and s 2 (ing, say eight pounds, will take no|should be sent to table direct from MOYUNE TEA CO. 36 Ag'flmkfloo‘fifl |longer than one weighing four | roasting,' and not be finished long ‘i CO..OMAHA U.M pounds, if you have a good fire, as!before they are wanted and then|| 496 N. 16th St, - Phone Doug. 2446. SK“‘NER MFG. y Lt is simply twice as long. 'kept hot’"—Philadiphia Ledger. | AARGEST MACARON! “The smaller the joint or bird the more quickly should it be roasted. | The joint should be of a rich Spanish mahogony color outside. Brown the 1 joint by putting it closer to the fire, and never flour it at all. Ta do so spoils the flavor of the meat and ruins the gravy made from the sedi- ment of the dripping.’ The general fault in roasting pork and veal is that it is not roasted enough. Beef and mutton should be allowed a quar- ter of an hour for every pound, and a little time over, say ten minutes of a quarter of an hour for small joints. Lamb requires twenty minutes for each pound. Pork and veal require half an hour for each pound up to; mne or ten pounds. The manage- mentof large joints exceeding this weight is a subject into which we need not enter here. ! “A common fault in roasting game and poultry is evercooking, especially in the case of ducks and geese and partridges, and indeed all game. The meat' on the breast should cut juicy and moist; the breast-bone when bare after the meat has been cut Purkbkin—Pies - Cranbe Pumpkin pies and cranberry sauce for Thanksgiving will be easily within the reach of the housewife’s pocket- book this year, Cranberries are plentiful and fine at the old-time price of ten cents a quart and the big, yellow pumpkins are only fifteen to twenty-five cents each. Don't plan for apple pie unless you are ready to pay a big fat price, FThere “ain’t no such thing” as cook- ing apples in Nebraska, The ones they have ‘were brought from Virginia and they’re poor specimens and sell at fifty cents a pack. Fancy apples from Washington’ and Qregon are plentiful. Some of these bloated spéci- mens weigh eighteen ounces each and sell at §1 a dozen. Nice black walnuts have arrived on the market and sell at five cents a pound in the shell. Potatoes still hold at about fifty cents a peck. Sweet potatoes are Here and rry Sauce Also five cents a pound for the common or garden variety, while the big, fancy fellows from New Jersey's sandy fields command ten cents a pound. Chestnuts have arrived, though not in very great quantity. They are forty cents a pound. The big Italian chestnuts may be had at only twenty cents a pound, Dates of various kinds are plentiful this year, stuffed dates, candied dates and just plain dates. Figs are also very fine. Many of them come from California where they now raise just as fine figs as they do in Smyrna, and they claim they are more sani- m_'ry and cleanly. okay grapes and grapes Spain are plentiful and good. Grape fruit of very good quality is on hand from the Florida groves. Celery is nice and crisp at five and jten cents a stalk. Green peas and string beans are also on the market in goodly quantities. e from i uds Mk S ity In the great out of g t the evening reception akers Cocoa is equally acceptabl 'ifivi%uorating P{ licious. Walter Baker & Co Ltd. DORCHESTER, MASS, | at, B Steer Porterhouse Steak, Ib. Steer Round Steak, per ib. Steer Sirloin Steak, 1b Steer Shoulder Steak, Pig Pork Roast, 1b Pork Butts, Ib. ... Steer Pot Hbast, 1b Young Veal Roast, Ib. Young Veal Chops, Ib Lamb Legs, Ib Lamb Chops, Ib Deliveries to PUBLIC MAR MONEY THE BASK WHILE THEY LAST Hubbard Squash, per 1b.....1%¢ per cwt., at..... 38 Cabbage, per Ib. per cewt., at. ... per bushel, ... Red or Yellow Onion, pec! Ap&IuLtha best that grow. ashington Jonathans, per box, Fancy Washington Jonathans, per Extra Fu:e‘{ilomflum. box, $1.95 Fancy Washington Belle Fiowers, B iae it o $L70 Size 113 and larger, 10¢ extra box. Some of our stores also have a '«En Crepe' Toilet Paper, 4c—3 for. Economy )'hlr."“-lh sack....$2.30 (We recommend and guarantee it.) "THE BASK and de- Our delivery autos leave the market at 10:30 a. m. and 3:30 p. m. promptly. Pig Pork Loins, (fresh, not frozen)...........12%c¢ 1916 Milk-fed Spring Chickens........ ET T AND WORRY—CASH AND JOY, AND SAYS IT BUYS you the most every day in good things to eat at few &xn of other varieties. (This s a fine trea 3';‘" b"‘" BN {0 e "'l“‘u ARMOUR'S BUTTERINE barrel.... ... ......$3.35 || (A Fo0od Sobetituts for high-priced Winesaps, peck, 36¢; bushel, $1.38 | | Tip, white, best grade, Ib ——per barrel............ 287 ] [T Vet bowt Lard Col It will pay you well in these days of “High t $5.00 Orders Delivered Free—Smaller Ovders for . IVE BETTER FOR \ | Mutton Roast, Ib |8 Ribs, SPECIALS ‘.'-‘:-hni C\o:;, |sb‘ ardirs st abovs prices Phone Douglas 2733 1610 W, STREET From 8 to 8 From 9 to per Ib,, at. TALKS Red Alaska Salmor Salt, B-lb.,, 10¢ bag Cocoa, W. Bak . er' Cocon, Tip, try it, V-l ET STORES Ghoceiate” W H Bik ocol % Eikhorn it "% 9 b, at ... Coffee, Tip, finest Moch: Blend, steel cut, per 1b Tea, Mayblossom, fines! Armour's Catsup, 25¢ bottle, .. (Best quality, will stand the t) Armour's Tomato Soup, 8¢—3 for. ..22¢ t.) - off should not have the appqarauce‘ of having been burnt in the fire. Hi‘ the stuffing be placed in a goose or | ]5 Ihs- G’afi“mfld a duck warm, a good-sized goose will || =" not take more than one hour and al GA"E SUGAR LI quarter to one and a half hours to| §1|siiiers “Only 10 Gents The Sunday Treat - .This Next Sunday GRAPE NUT It’s our Sunday Special—specially made for that day, when you want a particu- larly nice Dessert. i OFATIT| “0-EAT-IT” Bran Food Health Without Medicine, At Grooers 10 Cents. The marvelous new scientific bran bread food, ‘O-EAT-IT,” quickly puts the stom- ach and bowels in perfect condition, restores your vitality and renews your old-time strength and 'vigor by giving your system the food it is craving. What is needed, is proper food, not medicine; when this is sup- plied, ' constipation and stomach troubles quickly disappear, energy returns and life is worth living once more, OLD CROW WHISKEY | °3"‘98 GUCKENHEIMER RYE|""*Y 00 Sunkist California Wines, per quart.......... ..50¢ Free coupons for genuine cut glass, decanters and dinner sets. All coupons out will be redeemed. Reliable Cackley Bros. , & + MAIL ORDERS FILLED PROMPTLY The Old 16th and Capitol Ave. The new pure bran food, “O-EAT-IT,” comes baked, ready to serve, in ecrisp toasted slices that keep fresh and tasty indefinitely ~—made from a combination of wheat, with a large percentage of rich golden bran and the coarse parts of other grains added. Tt takes | SO . AT ; e the place of all kinds of old style bread and |~ g oo | | | and supplies the stomach and bowels with a coarse ample bulk that makes constipation and indigestion impossible. Wonderful for / growing children. A well-known Rockford 3 kind. “O-EAT-IT" is f 1! d Lrlkc:' filddd‘ h{-::lg-fillb-n Co., 183 Stude- ° A Woon G| . oor bread A Wrong Impression | g 1S poor bre About Alamito ( \W'I flour very high and going higher, : :natxllly bakelers unfortunately "have come g % 0 the conclusion that their only salvation .Pasteurized Milk is to maket lower quality bread. So they are eavin i : Because many prize winning babies most (;‘f :}‘: the malt, milk and shortening, and have been reared on Alamito Perfect € sugar. : Pasteurized milk, it has been given Compare some of this bread with some people the impression that this | KLEEN-MAID. You will note the is a high priced milk. Nothing could | difference inst antl in be more erroncous. looks, fl y—i This is the safest milk sold in 00 8, | avors and mt?- gmalia. the price ‘i‘s 39 mortlthau C:imlttmg the essential in- e average price of ordinary milk. redients not on i The fact tfiat we sell certified ‘milk, glnvor but lesselli’ssf}?l]sfths at 14 cents a bottle produced under 1 % h ¥ . the 100 restrictions on the farm and. which value. - There is more nutri- some people prefer for baby feeding, |- tion in a 10-cent loaf of anddau “m-bogt‘lc?)aslcurlzcd.’l'khi%h— KLEEN-MAID than in a 10- grade, extfa rich, Guernsey milk, for 4 I1 ¢ents, still further confuses some cent loaf of any ““h“P" people, giving them the impression bre_fld: no matter what its that our ordinary or regular priced weight. Perfect Pasteurized milk must be an BUY KLEEN-MAID—10c inferior grade. This is a serious mis- Made Clean— take. There is no more perfect or Sold Cle Delivered Clean— safer milk than.our pasteurized. For certain other purposes we recommend the other two brands. We trust this will be an explanation that will encourage people to order Perfect Pasteurized milk, who have hitherto hesitated, either feeling that it was a high priced, special milk, or that it was an inferior brand on ac- count of the other brands which we have. Alamito Sanitary Dairy Co., The Dairy for Everybody< , Douglas 409. ASK FOR and GET HORLICK’S THE ORIGINAL MALTED MILK Chesp Substitutes cost YOU same pice. = | IREAD BEE WANT ADS| AArmo IV “SIMON PURE" 545 One of Armour’s Jaite “Simon Pure” comes only in pails—purity protected. Itis the most efficient medium for deep frying because it stands extreme heat without smoking or burning. “Simon Pure” is theideal shortening because it develops the utmost delicacyin the foods you prepare, Slightly higher in price than other lards, but most economical in the end, for superiot richness makes three parts equal four of ordinary lard. Test this. ARMOUR R COMPANY ! / 7 windows of Note the big blus and yellow Ms:;:n o and other Armour Quality Prod- Magnolia, 8 2¢, 13¢ Pot Roast, per Ib. 3¢, 15c Shoulder Stenk, 8c, \1 7¢ Round_Steak, :Mllll beef , 19¢, 21¢ mpound, per Ib, B Coat of Living” to try ET STORES