Omaha Daily Bee Newspaper, November 29, 1916, Page 9

THL BEE: UMAHA, | WEDNESDAY, NOVi MBER 1910, 29, Good Things for the Table---Offerings of the M arket---H ousehold Hints Home Geonomics c@epartment Gdited b’ Irma . Gross A New Book for House- wives. Practically everyone nowadays realizes the intimate connection be- tween the food we eat and the state of our health, and the modern house- wife is seeking after practical knowl- edge which will enable her to keep her family in the best possible physi- cal condition. Until very recently there was no popularly written book to give her this very important in- formation. Just last month, Dr. Mary Swartz Rose of Columbia university hrought out a book, “Feeding the Family,” dealing with the practical applications of all the modern knowl- edge of nutrition. It is a book writ- ten in very interesting fashion, with the minimum of technical terms and the maximum of scientific informa- tion. The housewife of the future will have this exact information quite as a matter of course; but to the house- wife of today this book is really epoch-making. In former food talks in this column I have said very lit- tle concerning exact quantities of food to be served at any meal. One reason for this omission was that there is a difference of opinion con- cerning amounts, and another reason is that until the publication of Mrs. Rose’s book there was no accurate published material expressed in terms understood by the average housewife without scientific training. Dr. Rose is well fitted to write this book, being assistant professor of nutrition in Teachers’ college, Colum- bia university. In her laboratory have been trained many of the ablest teachers of home economics: who are spreading the knowledge of food values and food functions. Among tlie topics discussed in “Feeding the Fam- ily” are the needs and purposes of food, the digestion of food, diet for adult men and women, diet for chil- dren of all ages. This last topic is treated separately for the infant, the 2-year-old, for children 3 to 4 years old, children 5 to 7 years old, chil- dren 8 to 12 years old. Food in ado- lescence, youth and old age are also separately considered. After these special food needs are discussed, food for the family as a whole is taken up. The author gives special attention to the cost of food in relation to food value. For purposes of convenience, we reduce foods to standard portions; cach of which gives the same num- ber of heat units to the body, namely, 100 calories. Thus five small, square crackers give the same food value as one very large banana or one and one- third cups of puffed rice or one- -third cup cooked custard. Mrs. Rose gives a list of our common foods and the amount of each which constitutes the 100-calorie of standard portion. At the present time of alarmingly high prices, the value of such a list is very apparent. At the very lowest level of subsistence, high food prices mean actual want of sufficient quantity of food. To many of us, however, high prices mean not doing without, but substitution. If we know | what we can substitute and still main- tain health, and if we are clever| enough to disguise these substitutes, until our families become accustomed | to them we can help out the food budget. Though fuel or caloric value is not the only body need, it is one which must be met. Mrs. Rose gives. very interesting lists of foods which furnish the 100 calorie portions at dif- ferent costs. In the “less than three- fourths of 1 cent per 100 calories” list we find bread, cottonseed.oil, corne meal, crackers, farina, flour, hominy, macaroni, salt pork, suet, sugar, etc. In the next, or “three-fourths to 1 cent per 100 calories” list, we find dried applcs, meat pi potata soup, 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. raisins, stuffed beef heart, tapioca, etc. Jumping to the more expensive lists, we find in “2 to 5 cents per 100 calories,” almonds, apples, canned string beans, round steak, carrots, caulifiower, oyster stew, creamed dried beef, oranges, English walnuts, etc. In the most expensive list “over 5 cents per 100 calories” we find as- aragus;, chicken, fresh cod, lettuce, obster, raw oysters, canned peaches, pineapple, loin of veal, etc. Thus, so far as fuel or heat value to the body is concerned, three-fourths of 1 cent invested in macaroni is just as satis- factory as more than 5 cents invested in loin of veal; or 2 cents in onionsl as 5 cents in cauliflower. “Feeding the Family:" Mary Swartz—Rose. Macmillan 1916, $2.00. Correction—In the issue of Friday, November 24, directions for prepar- ing “mock duck” called for “planck steak.” They should have read “flank steak.” Recipes for Plum Cakes. Every family has its own special favorite when it comes to cakes. whether it be sponge, angel, layer or spice: but every one knows that the holiday times must be celebrated with a rich, black plum cake, the kind that is associated in our minds with Christmas or with weddings. This “black cake,” as .it is sometimes called, is not really hard to make, the only difficulty being in the baking. The tin should invariably be lined with well buttered paper, the oven kept at a good, even, moderate heat, and a most important thing is to avoid any jarring .of the cake, cither by banging the oven'door, moving the tin or even letting anything fall in the kitchen before the cake has set, as the slightest vibration will send the fruit to the bottom. Putting it into too cool an oven will have the same effect, but by following the instructions, and tak- ing care about the heat, the cake ought to be a success if ‘made after the following recipe: Rich Plum Pudding. Three-quarters pound butter, one quartér pound “niglasses, three-quar- ters pound brown sugar, six eggs, one half pit warm mitk, two pounds éur. rants, one-half pound candied peel, two ounces swee& -almonds, two ounces: bitter almonds ‘and one-pound | flour. Cream the butter and sugar, add the molasses and béat very well. Put in the eggs, one by ong, beating the mixture thoroughly between each addition, -then add the milk:and beat for fiveminutes:: Clean-the currants with flour and rub well, chop the: can- died peel; blanch and shred the al- monds, add to the other .ingredi- ents and mix thoroughly. Last of all, stir in the flour very lightly. Do not beat in the flour. If you do the cake will be heavy: Bake in a slow oven for five hours and store away for a few weeks before cutting. These directions must be followed absolutely or the cake will not be a success. Ptrsonally I have found the “Christ- mas cake” recipe easier to follow and just as delicious when made. With at- Yention to the baking success is quite sure. One-half Christmas Cake. pound butter, one-half pound brown sugar, two teaspoonsful caramel five €ggs, one- hal( pound low prices. Get the low price ing power. Your you watch the prices on all th While they last— Hubbnrd Squnsh, 1b Cabbage, b, 3% ¢; cw.t, 3 25 APPLES—The king of fruits. Another car of Colorado ap- ples. Contains Minklers, Pip- pins, Lauvers, Yorks, Green- ings, Newtons and Walbridge. 250 boxes choice grade, at, per BoXi e 1.35 169 boxe: fancy g'mde, at, per BoX N s 1.60 || 76 boxes extra fancy, at, per } DX v o seisie s Car Washington Applea, the || best that grow. Extra fancy Winesaps, at, per || box 2.10 || Chglce Staymen Wmesaps, per , 2. S T R T Extra and fancy Rome Beautv. BOX. L 1.90 || Choice Rome Beauty..$1.70 Choice Jonathans:.. .. 1.70 || All box apples 10¢ box extra || on sizes 113 or larger. ! You will also find many kinds of cheaper cooking apples in our stores. New Navel Oranges now in— Dromedary Dates, 15¢ pkg. 12¢ Figs—large pkg 0¢ Cranberries, quart Tea, best uncolored Japan, %- b, 00 PRE. .. oivyine 20¢ Tea, Gunpowder, 60c grade, at Ib. 40 C Tip Bukmp: Powder, 25¢ can $5.00 Orders Delivered Free, Smaller Orders for 8c. . LIVE BETTER FOR LESS! A.SH AND JOY. DEBT AND WORR SAY, DO YOU KNOW Thlt the Buket Stores are selling groceries every day at prices like others’ special sales? If you do not know thls. come to our stores today and see hundreds of money-saving Thanksgiving feast will not be. 5o expensive if | These prices are on good quality. ,Bacon Bellies, by utnp, lb 21 Stores in Omaha and Suburbs Find the one nearest you, listed in phone book. i /HE BASKET STORES penefit of our 48 stores’ buy- ings. Celery, stalk. . 4¢ and 9¢ Sifor i ....25¢ o | Jello, pkg., 9c—3 for Splces, 10¢ pke bRl 5¢ Splendid Black Pepper, 3 ozs., 5¢ Mince Meat, gkg , ' 8¢—3 for 22¢ Citron; pep b EiNTn S NE Candied Orange Peel. 2 .17¢~\ Candied Lemon Peel. . 17¢ Bulk Cocoanut, Ib......... 22¢ Beckon Pork and Beans, can, 10¢- Pumpkin, gallon can 0¢ Pumpkin, No. 3 can. 3 cans for MEAT DEPT. While they last— Turkeys, 1b......... Ducks and Geese, b and Oysters, per quart.. | Bacon Backs, by stri . Bacon Back, strips, Ey smp, er Ibe At ISf All Bacon 2c Ib. more if sliced. Rib Boil, lb Pot Rout . Shoulder Steak .14&. 16¢ ARMOUR’S BUTTERINE. A fine substitute for high- priced butter, Tip, white, best grade, 1b., 22¢ Tip, tinted, best grade, 1b. 23¢ Cash Habit, high grd., Ib., 18¢ Magnolia, good, 2-1b. roll, 30¢ Shlnola or ‘“2-in-1” Shoe Polish, Zfic Shinola Home Set. Kerosene, per gallon. . Pikes Peak Macaroni, Spnghem or Noodles, per pkg 7¢ Canned Corn or Peas. .. ... 9¢ WfH Baker's Cocoa, 25¢ can or B 20¢ . 18¢ Tip Cocoa, 25¢ ~ Domestic Science De, o Central High Schaol + rtment flour, pinch of salt. one teaspoonful of mixed spices, one-hali pound rais ins, one pound currants, two oun sweet almonds, two ounces two ounces mixed peel and two table- spoonsful of brandy. First line the tin with well-greased paper so as to s have it ready, then sift the flour .-md‘ salt; prepare the fruit, rubbing clean | with a hittle flour; chop the candied peel and blanch and shred the al- monds. Cream the butter and sugar together so that the mixture will fall| easily from the spoon, then add (hr eggs one by one, alternating with a| little of the flour and beating very well between each addition. Then put | in the fruit, spices, peel, almonds and the rest of the flour and mix well. Beat for fully twenty minutes and put in the brandy last of all. Pour into the tin and bake in a moderate oven for from two and one-half to three hours. The temperature of the oven should be highest when the cake is put in and sthe heat gradually reduced aflcr: Test by pierc- | about twenty minutes. ing the center with a clean skewer, which will come out quite bright and clean if the cake is cooked right through. you have not a cake rack, but be sure not to leave flat down until quite cold, or it will become sodden. Wrap in a clean cloth and put away in an air- tight cake box 1or ar least a week before cutting. This cake improves by keeping, so it is not too early to get it made for Christmas. This cake should have double icing, first of almond paste and then the or- dinary sugar icing. Almond Paste. Three ounces confectioner's sugar, three ounces bitter almonds, three ounces sweet almonds, three ounces powdered sugar, one egg, one tea- | spoonful brandy. Blanch the almonds, dry thoroughly and put through the finest blade of the mincing machine, add the powdered sugar and pound fine. Rub the confectioner’s Jugar through a very fine sieve and mix all together. Add the egg and the brandy, knead well together, adding more confectioners’ sugar if too moist. Form into a flat round, big enough to cover the top of the cake. Brush off the cake the day before it is to be used, so as to leave the top free from loose crumbs, then press down the round of almond paste and slice aside (o dry thoroughly Cover the follow citron, | Put on a reversed sieve if | |ing day with the white icing, using vour favorite receipe or any ot the following: Cream Icing. Seven ounces cube sugar, scant one half gill of water, pinch of cream of | tartar, whites of three eggs. Put the sugar, water and cream of tartar into a clean agate saucepan and bring and boil rapidly for two or three min- utes, Take oft the lid and put in your sugar thermometer, so that you can watch closely until it reaches 250 de- | grees fahrenheit. Beat the whites of egg to a stiff froth, add the hot syrup | very slowly, beating vigorously all/ i the time until the mixture is almost cold. This icing should be made for| twenty-four hours hefore using. Fondant Icing. One and one-half pounds cube sugar, one and one-half teaspoonfuls cream of l:llldr one and one- hal! gills TRY-F slowly to a boil, skim, put on the lid, For THANKSGIVING | ; DESSERT Buy TRY-PHO- SA All Flavors Whip 12 Genuine Flavors 12 10c Each DEMAND TRY-FO-SA At Your GROCERS. of water, Put the mgredients mto a| clean agate saucepan, dissolve the! sugar and then bring to a boil; skim, | cover and boil rapidly for three min utes. Put in thermometer and bring to 240 degrees fahrenheit, then pour into a bowl and stir with a wooden spoon until it turns opaque and thick, when it is ready to pour over the cake. I'his icing gives an excellent finish | if used over a rather thin coating of plain royal icing: in fact, it is really | | more desirable in this way rather than | as complete icing in tself. Royal Icing. | Two pounds confectioners’ sugar, | whites of three eggs, juice of one lemon, Put the su in a bowl, make a hollow in the middle, add the whites of eggs and the lemon juice, mix smoothly and beat for ten min utes. If too stiff add more lemon juice.—Philadelphia Ledger. 0-SA d High Price Turkeys Los Angeles, Cal, Nov. 28-The lg y citizens of Los Angeles have sub 39 seribed approximately $20000 for the | itsburgh, Pa., Nov. 28 —Follow- I relief of widows and arphans of Ger- [ing refusal of buyers here to purchase many and its -'”“|“r -‘I"*“\'\‘“‘l‘fi “l‘t -‘\" turkeys at high prices, many thou- announcement today by Walter Bore : : W(‘“ th.nrm.m of the southern Cali sands of the fowls were 3"” un!o'd» | formia committee, organized for that today and the quotations are likely Ipurpose. The moncy was raised, Mr ‘|“ take another tumble during the Bordwell said, at the suggestion of |day. l‘"\l‘\ W Gerard, ambassador to \l”[""" \"’“”‘d\ d“k(‘d 28 to 29 | Germany, and the appeal for funds is | cents per pound for live turkeys and nation-wide and in the nature of |only sold a few at 25 cents a pound. Thanksgiving offerings Some dealers here expect the price Mr. Bordwell stated that the com- |for dressed turkeys will likely dmg mittee expected to forward $25,000 to from 40 cents a pound to about 3 Ambassador Gerard, now in Washing- | €ents ton, before he sails to Germany De A - cember § | Bee Want \d( l‘mducr Rcsults. TURKEYS DUCKS GEESE CHICKENS PLAY SAFETY FIRST If you want to enjoy your Thanksgiving dinner leave your order at the Washington Market. MEATS GROCERIES Spring Turkeys, Hest Granulated Sugar, 13 Ibs for $1.00 Juten Fandyy Sprad Extra Faney Head Lettuce, head..7%e Tt Faner i s Extra Fancy Leat Lettuce, 8 it bunches for Extra Fancy Table Celery, stoc! Extra Fancy Celery Cabbage, stock. . Extra Faney lcebers Lettue Green Onions, bunch Extra Fancy Grape Froit, 2 T Extra Fancy Comb Honey Oranice or Lemon Peel, Ib. Soft Shell Almonds or Em ver I, at 22V4c | Al brands of Creamery Butter, ib. . 1 Good Oleomargarine, per 2-1b. roll. 138¢ Light 28¢ | Extra Fancy § Fresh Pig Hams, Ib l‘rvlh Pork Lof Ib, at....... Choice Steer Rib Roast, Ib Auto deliveries twice daily to all parts of the chr Write for our meney-saving price lists. Mail orders promptly attended to. THE WASHINGTON MARKET The moat sanitary and up-to-date grocery and ml uri t in the west. Phone Tyler 470 Connects All Depts. 7 Douglas St., Omaha. BEE WANTADS ARE BEST Phone Tyler 1000 TODAY You are as close to The Bee Want Ad Dept. as your phone is to you. 3] Will Most The Thanksgiving Dinner Pléase the Family If You Serve ard Roll Bread Hard Roll is the perfect bread! Rich, creamy, fine grained, with golden brown, crispy’ crust. Nothing tastes just like it. Try it and you will always buy it. U. P. Steam Baking Co. 10c at Your Grocers. A Thanksgiving surprise. delicious stuffing for turkey is made with Skinner’s cut macaroni. prise, and a welcome one, to everyone at the table. Read the recipe. Ty SKINNER'S Elbow or Cut Macaroni For Your Turkey Dressing This Year It will be a LOWEST RATE, 1c per Word | The most Use SKINNERS 2 2 THANKSEIVING Dish Here Are Eleven Skinner Products—Every One of the Highest Quality, All Economical and Appetizing Dressing Boil and drain 1 package of Skinner's Cut Macaroni. Boil the liver, cut it up fine and mix with the Macaroni. Sea- son with a table- spoonful of grated onion, salt and pep- per. Sage or poultry seasoning to suit the taste may be added. Do not fill the tur- key full of the dress- ing, for it will swell while roasting. sur- factured from the highest quality material, and the factory is scrupu- lously clean. Manufacturing Largest Macaroni Factory in 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 Jiesdd Mince _ Meat this baking day, You will find it at stores that display the big blue and yellow Armour Quality Sign. ARMOUI&%COMPANY Robt. Budatz, Mgr., 13th & Jones Sts, 1088, o B st 3ot 8 G, Tol 55. 1740 Armour’s Oval Label is a Safe Buying Gaide All Skinner products are manu- Skinner Company America