Omaha Daily Bee Newspaper, December 2, 1916, Page 14

4 o ! 12 Go .. | Make the Dinner More Enjoyable If Serve the Bread That Everybody Likes | Hard Roll Bread 10c Grocer’s The large number of people who use it is a proof of its goodness. Take home a loaf today. Try it and you will ¥ always buy it. U. P. STEAM BAKING CO. Specials in Groceries and Meats for Saturday MEATS GROCERIES Home Dressed Spi Best Granulated Bugar, 13 lbs for $1.00 R e Heaa i All Brands Creamery Butter, Ib....42¢ Spring Ducks Good Butterine, 2-lb. roll.. Extra Fancy Potatoes, peck La France Sifted Peas, 2 cans Skinner's Macaroni or Spaghetti, pkgs. for 178e or Geese, Faney Young Pigeon: Alive Young Guinea Chick Choice Steer Rib Roast, , I Choice Steer Shoulder Romst, Ib...12Y4c | Special—Reg. 26¢ jar Preserves holce Steer Sirloin Steak, Ib ¢ | Regular 30c Mocha & Java Cof! oice Steer Round Steak, Ib .. 18¢ I, 8 sovoveinns Choice Steer Shoulder Steak, Ib...12%c | Fresh Oysters, . We have received a large shipment of extra fanly Young Mutten, Lamb, Veal Pork, which we are going to place on sale Saturday at a very lew price. Pig Pork Loins, any quantity, 1b. .13%¢ Exlthn Faney Veal Stew or breast, . At er ¢ | Extra Fancy Veal Chops, Ib 12Y4c | 1916 Forequarter Lamb, Ib er | 1918 Hindquarter Lamb, Ib, 18%¢ 2Der | Sugar Cured Breakfast Bacon, Ib., 18%¢ 28¢ | Extra Lean Breakfast Bacon, b, 22% +«18¢ | Sugar Oured Regular Hams, Ib.. WASHINGTON'S BEST FLOUR—Nothing finer on the market; every ssck war- Tanted, por 8ack......s.o e: oy 5 v el o Auto deliveries twice daily to all parts of the city. THE WASHINGTON MARKET The most sanitary and up-to-date grocery and meat market in the west. Phoste Tyler 470 Connects All Depts. 1407 Douglas St., Omaha. ’ © ™ DODGE &% DOUGLAS STREETS Read Hayden'’s Big Special December Grocery Open- ing Sulq\Saturduy. Buy Now and Save the Future Advance on Trust Prices. Hayden's are with the i People and Not the Trust or Combinations. 13 1be. Best Pure Granulated Sugar, §1 | The Best Tea Siftings, per Ib...... 13%0 48-1b. sacks Best High Gradoe Diamond- | Fancy Golden Santos Coffee, per Ib,.20¢ H Fiour, made from the best selected\| The Best Creamery Butter, bulk, Ib..40e No. 1 Nebraska whea The Best Strictly Fresh Eggs, dos...85¢ for Fancy No. 1 Country Creamer: tter, per 1b.. Fancy Di Ta] 360 The Best Full CPeam, New York White, Wisconsin Cream or Young America Full Cream Cheese, per lb.. Neufchatel, Cheese, each.... BOYCOTT THE BUTTER TRUST. EAT BUTTERINE, Fancy Table Butterine, equal to cream- ery butter, per F¥resh Vegetables the South for Hayden Bros. Fresh Beets, Carrots, Turnips, S| or Radishes, per bunch., 6 1bs. Cholce Japan Rice .... Be Skinner's Famous Macaron!, Vermicelll MacLaren's Peanut Butter, E. C. Corn Flakes, pkg. Advo Jell or Jell-O, pkg.. Fancy ,zl. pkg. Self-Rising Pancake 4 oans Old ' buteh Cleanser. Gallon-cans Golden Table Syruj 1916 Genulne Spring Lamb—not & Hindquarters, per Ib. 1816 Genuine Spring Forsquarters, per 1b. . Regular No. 1 Hams, per Ib. . Regular No. 1 Plenio Hams, per 1b, . 14150 No, 1 Back Breakfast Bacon, 1b.,10%0 . .20 First Quality Steer Round Steak, 1b. 17%e ¥irst Quality Steer Pot Roast, per | No. 1 Sait Pork, per b BB, 4o idscansierncrniassnss.e.100-12340 | Fancy Holld t O First Quality Sirloin Steak, added. Per lQ E:IEY HAYDEli'S F! lRS:l’-:lt_Pu e i K-:';mall Ad Every Day, like a | | | completely digested than the protein | | it causes our bodies extra work | if we consume large quantities of pro- necessary elimination causes unneces- | sary work. Dr. Sherman of Columbia | university, as well as other authorities on questions of diet, recommends that oite-half, ! two general sets of principles of ceok- | one general set of rules is that meats are sharply divided into two classes, i from parts of the animal which are THE BEE: OMAHA, SATURDAY, DECEMBER 2, 1916. od Things for the Table---Offerings o “the Market-——Household Hints Hom Gdited by Irma . Gross Meat Cookery Tender _Cuts. | Of all protein foods the one which is most typically protein is meat. [t | contains a large proportion of body- building material, and that which is | contained is well utilized by the body Because the protein of meat is more of vegetables is one reason for the | moderate use of meat | Howeyer, we are warned by nutrition experts | uses too much meat in the diet that the average American This expensive use of meat is expensive in two ways: It costs us a good deal of money, and | For tein, that which is not used must be eliminated by the body, and this un- the amount of meat used be reduced Unlike other foods, meat requires ing. The reason why we cannot give the tough and tender cuts. ac type of meat demands its own special treatment. The cuts of meat coming exercised are tough, those comnig from little exercised parts are tender. | The effect of exercise on the muscle cell is to thicken the cell wall and to increasé the amount of connective tis- sue which holds the cells together. With tender cuts the general rule of{ cooking is quick, high heat, | In general the tender cuts come ‘from the loim, the ribs, and, in the case of young animals, from the leg and shoulder. The loin of beef fur- nishes the choice steaks, the first cut | sirloin, the flat bone sirloin, the hip bone sirloin, the porterhouse steaks. and the club steaks usually called “short cuts.” All of these steaks ex- cept the porterhouse, which is more expensive, are about the same price at the butcher shop, but there is more fat and bone in the hip bone and por- terhouse steaks. There is also more tenderloin, which makes them more choice. The first cuts of sirioin have the least waste, but part of the meat i$ cut with the grain of the meat, hence is not very tender. The loin in other animals furnishes chops. The ribs furnish roasts and chops, the shoulder of young animals furnishes roasts, steak and chops, the leg, roasts and steaks. Flank steak, which is fairly inexpensive, may be treated as a tender cut if it 13 “scored,” or cut across the grain. For flank steak is really tender, but the muscle tubes i s s & | Co-operation ! | Readers are cordiallv 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 | to be stringy. ! others meeting the same problems. are very long and HN W Hamburger steak, which is ground | beef from any cut, may be treated as a tender cut, because it has been re-| duced to such small particles. In| fact, pan-broiled hamburger cakes are, | to my mind, the best substitute for expensive steaks. The usual methods of cooking the! choice cuts of meat include roasting, | broiling, pan-broiling and sauteing. | “Sauteing” is an exact term for our| usual word “frying.” Strictly speak-| ing, “frying” is cooking in a large amount of fat, as frying doughnuts or croquettes. In all of these methods we try to keep the driginal flavor of the meat, hence high seasonings should be avoided. One real economy | of tender cuts of meat is that they re- | quire no “fixings” usually, other than | sait, pepper, butter and possibly a| garnish of parsley. Roasting. | Wipe the meat with a damp cloth, | sprinkle with sale and pepper, dredge with flour if desired, and place in a hot oven for five minutes to scar the outside and retain the juices, then re- duce oven to moderate. TIME TABLE. BEEF Fifteen minutes per pound—rare. Twenty minutes per pound—medium Twenty-five minutes per pound—well done, LAMB. Twenty minutes per pound. MUTTON. Twenty-five minutes per pound VEAL. Twenty-five minutes per pound PORK. Thirty minutes per pound. If an ordinary roaster is used, iu‘ will be necessary to baste the roast every fifteen minutes. The fat and| gravy in the pan may be used for bast- | ing, though pessibly it may be neces- sary to add a little boiling water. The best roaster on the market is the Savory roaster, which is self-basting and requires no attention during roasting. The cover of the Savory is so comstructed that the steam con- denses at the center and falls back upon the meat. Broiling. Wipe steak or chops with a damp cloth, cut the membrane outside th e Gconomics flepartmem‘/ —~Domestic Science Department « Central High Sckool + < fat layer in several places or the meat will curl up during cooking. Place on a hot broiler, the bars of which have been greased. Turn frequently and broil ten minutes for medium well done. (Steak or chops an-nch thick.) Sprinkle with salt and pepper, and pour melted butter over the meat. | Serve immediately on a heated plat- ter. Uarnisll tith parsley and mush- rooms if desired. Pan-Broiling. Lamb chops, pork chops, hambur- ger cakes and steaks less than one linch thick can be successfully pan- broiled. The process is easier than broiling, and produces a much more digestible result than “frying.” Heat an iron skillet, grease lightly with a piece of fat cut from the meat, place meat in the skillet and turn frequent- ly during cooking. Time for steaks and lamb chops, ten minutes medium well done. For pork chops, which must be thoroughly cooked, the flame should be high for five minutes, then low for twenty-five minutes. Chops should have most of the fat trimmed off before cooking. When done, sprinkle with salt and pepper, and pour melted butter over beef or lamb. For special occasions, maitre d’hotel sauce 1s nice to serve on steak: %4 cup butter Y teaspoon pepper. | 14 teaspoon salt 1% tablespoon finely chopped parsiey. % teablespoon lemon juice Put butter in a bowl, and with small wooden spoon work unti] creamy. Add salt, pepper and parsley, then lemon juice very slowly. Canned Goods as Salad Material As the housewife comes to know more of the food values and a bal- anced dietary, she demands more salad materials, for she has learned that salads are powerful regulators of the human system. In the summer and carly fall she fares very well, for she has almost an unlimited supply from which to choose. But in winter the supply of green vegetables is juite limited, especially in smaller towns, The national food producers have met this demand by canning vegeta- bles whole. The housewife may now have sliced tomatoes, stuffed tomatoes or tomatoes in any way she pleases, just as in tomato season. Other canned vegetables such as string beans, beets and wax beans are available to use in various combina- tions, and in combination with onion, celery and potatoes which are in prime condition in the market at this time. The canned fruits and sweet green BT It is pure, it is delicious, it is healthful. ‘Walter Baker & Co Ltd. ESTABLISHED 1780 DORCHESTER,MASS, ngk for:nd GT \ s SPAGHETTI 36 Age Aeche Book Free SKINNER MFG.CO. OMAHA, U.SA LARGEST MACARON! FACTORY IN AMERICA I QUALITY P ArMoun b3 beave Vesae SILVER 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. Whil it reduces market bills, it preserves ; the high standard of your table. R There is a constantly increasing number of Silver Churnusers among well-to-do families, 4 Use Silver Churnon ROBT. BUDATZ, w 18th & Jones Sts. Phone o 1 Omahs, Neb. L T the Blwe and Yellow Armesr’s guarantee © COMPANY 1 Srolect Get the Round Package Used for 33 Century. / Choice Forequarters Lamb, per Ib Pig Pork Loins, per Ib Young Veal Roast, 1b... Pig Pork Butts, Ib. Steer Pot Roast, Ib.. Steer Round Steak, Ib Porterhouse Steak, Ib. Steer Sirloin Steak, Ib. Ribs, per lb. | EMPRESS MA Pig Pork Loins, per lb. . . . . Milk-fed Spring Chickens, Pig Pork Butts, Ib 15V Steer Pot Roast, Ib. 10%ac Sirloin - Steak, 1b.. 16Ysc Porterhouse Steak, Ib. 17%ec Steer Round Steak, Ib 17 Young Veal Roast, Ib 1113c Mutton Chops, Ib.. 13V3¢ Baker's Cocoa stands all tests of labora‘uzy and home. Ask For and GET HORLICK’ Milk-fed Spring Chickens, per Ib. .. PUBLIC MARKET P THE ORIGINAL MALTED MILK Made from clean, rich milk with the ex- tract of select malted grain, malted in our own Malt Houses under sanitary conditions. ne\\ Infants and children thrive on it. the weakest stomach of the invalid Needs ao cooking nor addition of ghouur;;h: :nd sustains more than tea, coffee, etc. nid;u A ept at home or when traveling. Anu- .l: p."...Af]:Io hot before retiring induces refreshing Substitutes Cost YOU Same Price Take Agrees with or the oged. milk. may be in a moment. in lunch tablet form for business men. a Package Home 17%c v 11 %e L 12%¢e Matton Chops, Ib. . 13%e Extra Lean Regular Hams, 1b. < Sugar Cured_Bacon, Ib...... : Extra Lean Breakfast Bacon, Ib..20 Fresh Oysters, per quart 4dc SPECIALS From 8 to 9 p. m.—Lamb Chops, Ib,, Sc From 9 to 10 p. m.—Pork Chops, Ib., 12¢ 113 South 16th Street Phone Doug. 2307 A n TS ettt e s 1 274 C perlb.... v 17%c Spare Ribs, Ib. Extra Lean Regular Ha Sugar Cured Bacon, Ib. . Extra Lean Brenkfélt Bacon, IALS 8 to 9 p. m—Country Sausage, per Ib., at. .8¢ From ® to 10 p. m.: ., 12¢ Phone Douglas 2733 1610 HARNEY STREET Omaha’s The horn of plenty is filled with all sorts of good vegetables and fruits that are necessary for gracing the holiday table this year. Most of them are at moderate prices with the excep- tion of apples and potatoes. And all of them are of good, sound quality. Even cooking apples, so necessary for the concoction of that holiday delicacy, mince pies, have appeared in the market from somewhere and some of them are as low in price as 35 cents a peck. The apples from Colorado and the Pacific northwest cost from $1.75 to $3 a box. Cranberries hold down to -their usual price of 10 cents a quart this year and they are véry fine berries, too. Imported Malaga grapes and fancy | California grapes are abundant and fine, solid ones at about their usual prices. English hot-house grapes, im- ported wrapped in cotton from dear old England, are selling at $1.50 a Holiday Goodies Grace Fruit Markets pound if you feel you have to ha. them. Potftoes at 50 cents a peck @ sweet potatoes at three pounds | 10 cents tell the “spud” story withou . much change from previous weeks ot I the present season The southern fields are already yielding some fine fresh vegetables for the Omaha market. From Léu- isiana and Mississippi come some very nice fresh beets, carrots, turnmps and radishes Lettuce, both the head and the leaf varieties, are excellent, and celery, cabbage and cauliflower are crisp and fine. Pumpkins are of a quality fit to please any baker or eater of the festive holiday pumpkin pie. Grapefruit has made its appear- ance in abundance from the Florida orchards. This breakfast appetizer is crammed full of juice this year and the price ranges from 5 cents' each to_three for 2% cents. Figs, dates and various kinds of nuts arefplentiful and at little prices. us through the national food produc- ers. Surely the demand for salad mate- rial in the winter is being supplied. The housewife who makes use of all the salad possibilities in canned fruits and vegetables plus the fresh fruits and vegetables then on the market will have nq lack of salads for her l?[mly in the winter months. Try this: Cheese Pear Salad—Arrange a half pear (canned) on a bed of cress, with the core side up. Put a ball of creamed cheese mixed with ground red peppers on top of the half pear. Cover with a creamy French dressing and serve. S Pickled Peach Salad—Use spiced peaches (whole) upon a bed of let- tuce or cress, place a teaspoonful of thousand island dressing upon each peach. This is delicious with meat or served as a salad course after a fish dinner course. Helping the Home Maker. Uncle Sam has at last discovered that the girls are as valuable as his boys. For the last thirty years he has been helping to_train boys through the work of the agricultural school of cach state and the establishment of experiment-stations which would as- sist the farmer in all his problems of soil, blight, crops, etc. But it is only within the last half dozen years that he has taken as active steps to help his girls become more efficient home- makers. . One of the chief ways in which he is doing it is by the encouragement and founding of home canning clubs throughout the states. Boys and even adults are members of the canning clubs, but still it is most important to the girls, and the work is carried on by the state’s relation service, of- fice of extension work, in co-operatjon with the agricultural college and coun- ty of each state. Canning Means Thrift. Annually many thousands of bush- els of various products go to waste | because transportation or market does | not permit them to reach city con- sumers. Now if a great part of this | surplus can e canned and used as a | winter supply there will te a great saving. Each jar of canned food has a market value, and by encouraging club canning Unele Sam sees how thrift is encouraged. Either girls or boys between the ages of 10 and 14 years (Class A) or the ages of 15 to 18 years (Class B) can belong to & canning club. There are regular club membership cards, which are given out by the county leader. Each member has a home garden of a definite size, for which he or she must care, and which furnishes the material; also each mem- ber must keep a record of all ex- penses, so that he can give the cost of cach uncompleted can of food. Gen- erally a group of club members do their canning together with the as- sistance of an old member or with the field agent who is traveling about cach state. “Canning” may in the past have been looked upon as very difficult, uncertain work, especially when the intermittent method was followed This meant that a food was treated to so'many minutes of sterilization on three successive days, meaning a great deal of lifting and handling. Now the government in its own laboratories at Washington has been experiment- ing so that canning is standardized A Buying Guide The women of Omaha have in The Bee the best possible buying guide. Advertisements are money savers. They are to the housewife what the market page is to the business man. The full and complete advertising of almost all of Omaha's stores appears in The Bee, and only in The Bee. It will pay to watch advertising in THE OMAHA BEE ““Omaha’s Greatest Market Place’ and it is possible to finish the entire canning process at one time. The office of extension work, which guides this task, has issued a series of bul- letins called the “Mother-Daughter Home Canning Club Instructions,” or the “N-R Series,” in which simple directions are given so that it is pos- sible for even a little 10-year-old girl to follow them. Vegetables and Fruits Classified. Under the old plan the canning of cach special fruit or vegetable was a separate problem, but owing to the work done at Washington and in the labofatories of the state colleges rec- ipes have been standardized for groups. That is, all fruits are divded into four distinct classes: First. Soft fruits ‘(strawberries, blackberries, raspberries, sweet cher- ries, peaches and apricots, etc.). Second. Sour berry fruits (cur- \rants, gooseberries, cranberries and sour cherries). Third. Hard fruits (apples, pears, quinces). Fourth. Citrus fruits (oranges, grapefruit). Vegetables are classified in five groups: First. Vegetuble greens (spinach, bceg top, asparagus, chard, dandelion. etc.). Second. Root and tuber vegetabies (carrots, parsnips, beets, sweet pota- toes, etc.). Third. Special vegetables (to- matoes and corn). Fourth. Other vegetables (lima | beans, string beans, peas, ete.). Fifth. Pumpkin and squash. The girls are learning the meaning of the terms used. “What is the dif- ference between scalding, blanching and cold dipping?” you could ask any girl club member. She will tell you that “scalding” is done to loos- en the skins and to start the flow of coloring matter, but that blanch- ing is done to reduce the bulk and to make it unnecessary to use the tiresome three-day process; that the cold dip is used after the blanching, as it helps to keep the color and also | hardens the pulp under the skin so that the skin may be more easily removed (as in peaches). The com- bination blanching and cold-dip process then greatly simplifies the real work of canning and cuts down the time. Another benefit of all this work iv the greater knowledge of foods now looked on as weeds. For in- stance, the young sprouts of milk- weed taste like delectable asparagus, while “dock” yields a green as de- licious as spinach. To discover new food supplies will be one of the re- sults of the canning. Another is that it teaches both the boy and girl the handling of money, for each member must take the financial charge of his garden product, either raw or canned. If any grown-up helps, the member forfeits the right to any prize—Philadelphia Ledger. Storage Men Say No Investigation Is Going On Here . If government investigators are looking into the cold storage situation in Omaha with reference to the high cost of living, managers of the Omaha concerns have no knowledge of it, according to statements of some of them. P. C. Hyson, vice president and general manager of the Omaha Cold Storage company said, “We have seen no such officials here. So far as we know there is no investigation of that kind in Omaha. We'll work with them if they come. We have nothing to conceal. I am inclined to believe, however, that the inves- tigation applies largely to the eastern centers rather than here. The people of Nebraska are getting the benefit of this high price of produce, for Ne- braska is a farming community. The people that are worried most about the stiuation arc those in the east. R. C. Howe, general manager of the Armour Packing company of Omaha, said, “No government men have been down here to find out any- thing about storage All lee Croamy. Chocolate Fruit Easy to Decide Any Sunday it'’s easy to decide your Dessert. Have our Sun- day Special. Next Sunday it’s N ol