Lincoln Journal Star from Lincoln, Nebraska • Page 19

Tftp HOME Ol IKTLY CORNER FOR A CAME OF CONTRACT WHAT SHAIX WE HAVE FOR Brfakfaul Lu nrhfMiii Dinner MENU FOR SUNDAY, MAY 31. i eakfast GrApefruit. bran and cream, creamed chipped neef, wmftles, maple eyrup, cofiee. DINNER. Tomato bleque, roast pork, browm i gravy, celery, cranberry saace, m.ashed potatoes, asparagus, butter imuce, cucumber salad, P'rench dressing, strawberry shortcake, 1 whipped cream, coffee, SUPPER.

Creamed mushrooms on toast, stuffed celery. Packer House rolls. Lady Baltimore cake, lea. MENU FOR TUESDAY, JUNE 2. BREAKFAST.

Stewed prrtnes. hominy wdh cream, coddsh cakes, egg sauce, toa.it, LUNCHEON. Bakcti macaroni and cheese, combination vegetable salad, ice box rolls, VVashinjton pie, tea DINN11R. Cream of celery soup, baked ham, raism sauce, boilsd potatoes, boiled spinach, lettuce salad, Ilua.slan dressing, banana pudding, coffee. Waffles, Maple Syrup.

Mix sift cup.s bread flour, 2 teaspoons baking powder and teaspoon salt. Add the beaten yolks of 2 eggs and 1 cup thin cream, beat until very light, stir in 1 tablespoon melted butter and lastly fold in the stiffly-beaten egg whites. Bake to a rich brown in greased hot waffle irons. Serve with maple Strawberry Shortcake. One pint flour, teaspoon salt.

2 tableapoons baking powder, 2 tablespoons lard, sweet milk enough to make stiff dough. Make and cut ta for regular biscuits. W'aah tops with milk and bake In a hot oven. Mash I box berries and sweeten to taste. Chill.

Split shortcake and fill with and cover with berries. Top with 2 or 3 tablespoons whipped Creamed Mushrooms. Wash and peel 1 pound, put in a steam pan with about 1 cup water, simmer until tender. Brown nearly pound butter in a frying pan, dissolve 1 large spoon flour in it. Turn mushrooms into this.

Cook up until creamy. Add more water if necessary to taste. Serv'e on toast. MENU FOR MONDAY, June 1. Slewed prunes, boiled hominy, boiled eggs, bacon.

popovers, coffae. Cheese fondue, tomatoes, baking powder biscuits. Jellied rhubarb, whipped cream, tea. DINNER. Cream of potato soup, cold roast poik, delmonico potatoes, green peas, rumalne salad, French dressing, lemon merinque pie Codfish Cakes.

Soak codfish in cold water until it tastes fresh enough: squeeze dry. Put thru food chopper; dry well. Mix with equal amount of hot unseasoned mashed potato, add 2 beaten eggs end beat vigorously, season to taste. Drop from tablespoon into hot, deep lard. Baked Macaroni with Cheese.

Put a layer of previously cooked macaroni into buttered baking dish, cover this with grated cheese, now another layer of macaroni and then a layer of cheese. Pour over this a white sauce, made by melting 1 tablespoon butter, adding 1 tablespoon flour, '4 tea.spoon salt and a few grains pepper. Stir un til smooth. Add 1 cup milk, and let boll until thickened. Pour this over macaroni, cover with crumbs, dot generously with bits of butter and bake until crumbs are browm.

The macaroni was salted at its first cooking, so no need of more now, unless you prefer it. Banana Pudding. Two bananas, 4 ounces sugar, 4 ounces flour, 1 ouce butter, 'a gill milk. 3 eggs. Cream butter and sugar well, beat in yolks of eggs separately; stir in the flour and add the milk, then add the bananas, thinly sliced, whip whites of eggs to a stiff froth, add them lightly.

Pour this into a well-buttered dish and steam or bake hours. Serve with any kind of sauce. table is set before a French A calm corner in which to wrestle with contract games! The card -----window the heavy damask draosr ics of which soften the definite ou tlines of the contemptffary furniture. The deep seated chairs are inviting and proportion to the xceedingly low table. The modem lamp will be noted in the foreground.

FAS NFOSfl coffee. Popovers. Two cups flour 1 teaspoon salt, tea.spoon soda, 1 teaspoon crc.am of tartar, sifted together. De it separately the whites and yolks of 2 eggs. To 2 cups sweet milk, add the yolks, then slowly sift in the flour, so as to make a mouth batter.

Just before putting into the pans, fold in lightly the beaten whites. Bake in a hot oven 30 minutes. Serve immediately. Cheese Fondue. MENU FOR WEDNESDAY, JUNE 3.

BREAKF.AST. Orange juice, boiled rite, maple syrup, poached eggs, toasted rolls, marmalade, coffee. LUNCHEON. Cold ham. potato salad, crisp rolls, cup custards, wafers, tea.

DINNER. cAeam of pea soup, hamburg steak, brown gravy, baked potatoes, broccoli, hoUandaise sauce, cabbage and peppar salad, French dressing, rhubard pie, cheese, coffee. Be Generous With Shortening, Make Dough Soft, Get Good Berries. One and one-half cups soft bread cnimbs istale), cups grated cheese. 4 eggs, 1 cup hot water, salt, pepper and dry mustard to taste.

Mix together all ingredients but the eggs. Beat whites and yolks separately, add beaten yolks to mixture and then fold in the beaten whites of eggs. Pour into buttered baking dish and bake 30 minutes in a moderate oven. Serve at once. Lemon Meringue Pie.

Line pie plate with rich crust, but do not bake. Into mixture bowl put juice and grated rind of I lemon, yolks of 2 large or 3 small eggs, three level tablespoons bread flour, 1 cup sugar and piece of butter size of walnut. Beat well, then add cups boiling water. Stir and pour into pie plate and bake. Frost with whites of eggs beaten stiff and sweeten.

Put back into oven to brown. ALL-BRAN BROUGHT WELCOME RELIEF Poached Toast small slice of bread for each egg: trim and lay on hot platter. Have flying pan partly filled with water. When simmering, carefully' break in 1 egg at a time. Ba.ste with the water until white la firm; take up with skimmer; trim edge of white and slip on toast.

Cup Custard. Five small cups milk, 4 eggs, cup sugar, pinch of salt. Place in cups, sprinkle nutmeg on top, place cups in pan of water and bake about half an hour. Try with a silver knife. If the knife cornea out clean custard Is done.

Rhubard Pie. Line a deep plate w'lth crust and put on a rim; then wash, hut do not fhe rhubarb: cut in one- half inch pieces. If the stalks are very large should cut them thinner. Fill loosely into the pie and heap the plate a little. Mix a heaping teaspoon of flour with a generous cup of sugar and a tiny pinch of salt, sprinkle over the pie and put on an upper cru.st which has several one-half inch gashes in it to let out steam'.

Wet the edge of under crust before putting on rim, then wet the rim before putting on top crust. Do not tuck crust in. but trim it off Bake in a good oven till crust is biown ll'opinghl. lil DY EDITH M. BARBER.

Shortcakes as desserts deserve a place by themselves in our new housekeeping series. This is a par ticularly appropriate time to go into this question, as the height of the strawberry season is at hand The two words strawberry and shortcake are united more closely than any other combination of fruit and rich biscuit dough. Practically every fruit makes a good shortcake but we do not think of any with quite such affection as give to old-faxhioned strawberry shortcake. Thi.s of course, means biscuit dough with berries. may like as well that delicious combination of strawberries with sponge cake and whipped cream and any one w'ho has been brought up with traditional shortcake will enjoy this if it is called strawberry pudding, but resents its disguise as shortcake.

The perfect shortcake of the type must be made of a rich mixture, well baked. There is nothing easier to make and yet we have all had bitter disappointments. Shortcake is simply a rich biscuit dough. Biscuits depend on several things for their the mixture has a texture like that of corn meal. The most important point In making biscuit or shortcake dough is adding the liquid.

1 like to stir in quickly almost as much as is likely to be taken up by the flour and when that is w'cU mixed I take the out of the bowl and add to what i.s left what liquid is needed. This saves double mixing and the less mixing the better if bread flour is used. The loss rolling the better also. For shortcake I usually do no rolling but pat the dough with my hands to fit the pan. I make it in two parts and bake them on top of each other with butter spread between.

This can then be pulled apart instead of cut. Shortcake can be Used with creamed meat or vegetables for a luncheon dish. Altho this recipe does not belong in the discussion of desserts I am giving you a recipe for chicken shortcake while we are on the subject. Not long ago 1 had a vegetable shortcake with mushrooms, new lima beans, shredded carrots and peas in a white sauce as a luncheon special at a famous hotel. Besides fruit, fudge and caramel sauce are popular combinations with shortcake.

Shortcake. 3 rupi flour. baking powder. I teaspoon salt. 4 tablespoon! sugar.

1-2 cup shortening. 3-4 to 1 cup milk. two parts and pat to fit the pan. Place one round in a pie pan and spread with butter, put the other round on top and bake in a hot oven (450 degrees Fahrenheit) fifteen to twenty While the shortcake is baking prepare the sauce. Melt the butter and in it cook the onion, green pepper and mushrooms about four minutes over low heat.

Stir in the flour and the seasoning and when well mixed add the mil. Stir over the fire'until smooth and thick. Add the pl- miento and the chicken and heat. Split the shortcake, place on a chop plate and pour the sauce between the layers. The top may be garnished with whole sauted mushrooms and with strips of pt- miento.

Tuna fish, shrimp ar crab may replace the chicken. Caramel Shortcake. U.se the recipe for shortcake dough, roll the usual thickness and cut into three-inch rounds. Put two together with melted butter and bake in a hot oven (450 de grefes Fahrenheit) about twxlve minutes. Split and pour caramel sauce between and over the crust.

Salted almonds may be used as a Mint Fudge Shortcake. Use the direction for caramel shortcake but serve with chocolate sauce ann pecans. Heat the pecans in the oven a few minutes before TRY GREENS SOUFFLE. Green.s are valuable foods because ihey are rich in mineral matter and vitamins, which are tw'o of the most Important factors IB a well balanced diet. The green comrronly purchas- able are beet tops, spinch.

dandelions and lettuce. Leeks and lentils are not so well known, but are growing In public favor, When buying make sure they aro fresh. Nevei buy wilted greens. One peck of green.s cooked will amply serve six or eight people. It is necessary to wash greens thoroly before cooking.

They often require at six w'aters to free them completely from grit and other foreign matter. In cooking greens use as little water as possible. Many cooks prefer to add a piece of salt pork or bacon to the greens while they are cooking. Twenty to forty minutes is usually sufficient cooking time. Every "housewife should serve to her family some variety of green vegetable every day so as to supply needed minerals and vitamins.

Following are several tested recipes for preparing greens: To make spinach souffle, use: Three cups cooked three tablespoons butter, one-half cup grated cheese, one cup white sauce, one-eighth teaspoon nutmeg, salt and pepper, two eggs, two tablespoons dry bread crumbs. Prepare the white sauce as follow's: Two tablespoons butter, two tablespoons flour, one cup milk, one-half teaspoon salt, one-fourth teaspoon pepper. Melt the butter, blend with it the flour and seasonings. Add the milk and in double boiler until mixture thickens. Prepare the souffle as follows; Blend the butter and spinach and cook until thi spinach is heated.

Stir in the cheese, white sauce seasonings and well beaten egg yolks. Fold ip stiffly beaten egg whites and turn the mixture into a well greased baking dish. Dust with crumbs and bake in a moderate oven (375) for forty-five minutes. krispies. Whip cream until stiff.

Fold mixture into whipped cream. Shape into a roll and cover with rolled krispies. Line a pan with waxed paper, sprinkle with rolled rice krispies and place roll in pan. Chill from 4 to 6 hours. May be kept for sevoral days.

When ready to slice with a sharp knife, top with whipped cream with honey and garnish with a fresh or preserved strawberry or cherry. Yield: 10 to 12 serving.s. HONEY KRISP ROLL. 1 fUD rice krtsplss (roiled snd after rolling). 5 rup chopped dales.

cup chopped nut meats marshmallows (cut in pieces), cup honey pint whipping cream cnp rolled rlca krispies (for outside of roll). Mix all ingredients except whip- IDEAL GROCERYTERIA AND MARKETS No. So. 27; No. 2, 27th No.

3, 9th 0 Of course this is the place to buy your Groceries and Meats for your Decoration Day Dinner or Picnic. You know these stores are owned by two Lincoln Gents who make your have more Cents. No. 10 near gal Ion Red Pitted Cherries, 75 Extra large fresh Pineapple, 2 35 Picnic Hams lb. Wieners, lb A new quick way to CLEAN silver; to mak two other jobs easy There is now a simple new way that deans silver without rubbing yet makes it look as if a professional sil versmitli had cleaned it! You even touch a doth to immerse it in a pan of water a few minutes.

In this way, you dean all your table silver in an a complete silver service just as quickly. It is a preparation called Climalcne that you get for 10c a package (12- ore. us Use the method for mixing biscuits, Divide the dough in half and roll each half the same shape and size. Place one layer on a greased pan, butter slightly and place the other layer on top of the first. Bake fifteen to twenty minutes in a hot oven (425 degrees Fahren- STRAWBERRY SURPRISE CAKE cups flour.

3 iMhpoons bsking pin.der. tea.stiof.n salt. cup sugar. pciiu I heit). Split and cover with crushed character.

which de- i Place the other cover on top cldea TJ' orarvKca, frwh or po.chea tliriiroportloo of on. toblMpoon of or olhrr fruits may be used Instead shortening to each cup of flour. I of straw berries. Peiaonally 1 like one and one-half Chicken Shortcake. or you can call it a one tablespoon.

1 am never particular to level a table.Hpuon of fat for bis- ROQUEFORT CHEESE DRESSING 1 1 tsaspoan sugsr 1 4 teaspoon dr mustard 14 teapoon paprika tablaapoons ismon Juirs 1 2 4 up- salad oil 1-3 fup Roquefort chrsr Crumble the cheese and cream it with fork. Add rest of ingredients. Beat With frk 3 minutes. Chill. Mix well and serve cuit.

The kind of shortening ia not particularly important if there is enough used. The use of some butter in combination with other fat may perhap.s improve the flavor. For shortcake, the shortening Us, of course, Increased to double the usual quantity. The amount of baking powder makes a difference in the rc.sults. One and one-half to two teaspoons of baking powder to the cup in the preferred amount.

When a large proportion of shortening is used a little baking --'wder may be used but seldom less than the smaller proportion. As for liquid, milk or water may be your choice, depending upon how" you like your biscuit. The amount of liquid depends in the first place upo.i whether you intend to roll and cut or to drop the biscuits. A dough ss soft as possible even for cut biscuit i.s be.st. When it comes to mixm ths quicker the better.

The shortenmg may be rubbed in with the fingers or cut in with two case knives or if a wooden bowl ia u.Hed a double bladed chopping knife will divide the fat and mix it evenly with the flour in almost no time. Fat ami flour should be so well mixed that Rirli biscuit riough 4 tablespoons butter. 2 tablespoons minred grren pepper. 1 tahiesptjon mlnce4 onion. 4 tablespoons flour, salt, pepper.

1'2 cup sliced mushrooms. 2 cups milk. 2 cups chicken cubes ibli P. G. MARKETS No.

1 So. 11th No. and PRICES GOOD FRIDAY AND SUNDAY Individually No. Owned No. and oz.) at any grocery store.

according to directions below. It makes many other hard jobs bathtub ring without dishwashing time in half. Thousands of women are using it. now. It saves hours of work for them every day.

Try three ways. To Clean Silver Without Rubbing Add one teaspoon ful of Climalene tc 2 qts. of water in an aluminum pan. Immerse the bring it to a boil. Then rinse silver and wipe it dry.

That is all. All signs of tarnish disappear. Even the most intri highly em cate and highly patterns are perfectly cleaned. Open All Day Sunday! find it convenient and profitable to delay your shopping Sunday and come to our stores. 2 tablespoons minced pimientn.

Use a biscuit dough recipe hut increase the to five ta blespoon.s. Divide the dough into teaspoon vaniUa. I egg, cup milk. 4 tablespoons butter, melted. Mix ingredients and beat three mlnute.s.

Pour into two small layer cake pans and bake twenty minutes in moderate oven Add filling. Filling. CUP susar 4 tablespoons flour. 2 cgs yolks 1.4 teaspoon salt. 1 cup milk.

1 teaspoon vanilla. 1 lablespooTi D'ltiei. melted. 2 whites, beaten. Blend sugar and flour.

Add yolks, salt and milk. Cook in double boiler until very creamy. Beat two minutes. Fold in rest of the ingredients. Cool.

Use a.s filling between two cake layers and spreatj with two cups of berries which have been mixed with one-half cup sugar. housands of letters attest to the efficiency of AlX- sa in overcoming constipation. For instance, Mr. James D. McF.nery, Alto, Texas, relates his experience; fifteen years 1 was constantly bothered with constipation.

Some eighteen months ago. I began using Kellogg's ALL-tiiiUN. From the first week to this good day, I hove never had to take a dose of laxaflve medicine of any tli scription." A ix -B ran ia the largest-aelling all -bran cereal in the world. Two tablespoonfuls daily are guaranteed to give relief. How much safer than using habit-forming laxatives.

A ll -B ran also adds needed Iron to build the blood. In the red-and-green package at your Made by Kellogg rocer s. attU Creek. la A ll -B ran Ouarantecd OIL Qt I sat. Z2S B4087 One Stop at 2010 St Lincoln Food Center Oiocarica, Meats, Feads, Oat and 0 Is Crystal GAS 4.1 Tax Our Trackage Makes QUALITY for LESS! Russet SPUDS Peck No.

1 New SPUDS Pack No. 2 Psas P. K. Flour Psach Apricot 19c SALMON Choice Pink, PORK BEANS Van Camp, 4 Cans Me P.ET^MILK The taU cf Bet CO a axik FEEDS Chick Mash Chick Scratch 2 Scratch 1 Stock Salt 100 bs. I TV 1 par und MEAT DEPT.

Sirlsin 15C Full Chaaaa. 18e It. Raast, IB Rsanut Butter, It A Chelea Stcaka, IB lbs. Pork Steak, lb a )t Ham, lb tot BREAD Lave. lOC Guaranteed FLOUR 88c CAPITOL MARKETS 137 So.

Ninth 1845 So. Eleventh 2715 No. Fourteenth NEAR GALLON RED PITTED CHERRIES OLEO, 6 Pound lb. limit. 10C3 Lbs.

Hamburger or Pork Sausage 6 BEEF HEARTS 9 Cans RED X96 9 BEETS 3 4 2 Lb3 SPARE RIBS 23c FLYER COFFEE Lbs. BOILING BEEF 25c 5 MILK Pounds WIENIES CRAGKERS BEEF ROAST. Pound One Lb. GLOSS 1J6 4 STARCH 79c 23c 2SC 19c 2SC 2SC 2SC BACON, Pound Lbs. PEANUT BUTTER 2 FREE Wc Ticket to The Siege of world's foremost war spectacle.

Fair Grounds, July 3rd, witii 15.00 grocery and meat order. Sugar and Fleur Excluded Best Flour This "baltnccd" flour is the secrtt of really perfect baking. 48 18f a a a a 1 Quart Jan Olives Peanut Butter 29ii Rich Lemons 22i Potatoes I-' Pineapple SE Canteloupe Foil Wrappee Good for Picnic and Tabla Uta-Lb. 2Ai Ginger Ale 21i Belfaat. Sliced.

1 1 Cellophane Wrapped, lb JjA Boiled. Atmour St.tr Ideal for Luncnea and Frankfurters Pork-Chops 1 Good for Salada Tea 1 iiack lea Tea J5C To Avoid Fadod, Cray Washings Use 2 tablespoonfuls of Climalene and the usual amount of soap. Clothes emerge soft apotlesa. utterly without fading. For fioao facie and soan eat are this soap fade and soap way.

In recent tests, blue shirts were washed 75 times, without noticeable fade; sheerest French hosiery 100 times prove the bltnd- ncss of this way. Banish Bofhfub Ring Add a tablespoonful of Climalene to your bath water. It makes the water soft as summer rain. Soap makes a quick, rich lather. After the rinse the tub.

That is all. There just any "high-water ibb mark. No scrubbing; no rubbing. Why It Cleans Climalene instantly takes all the harshness out of Lake water, medium hard water, and hard water. Makes it soft and gentle as rain water.

So toft it does the work with the soap you now use. the same time, due to certain bland ri iansing agents, it instantly issolved all grease, dirt and grime, and thus cuts your working time or more, in wash- mg. cleaning and in the didipan. umalene packa sold last year PET PET MILK 215 for Creaming Vegetables MALT TIP The Big 3 lb. 39 lO' 12-OZ.

BOX 32-OZ. BOX At Ail Grocers (P.S. Aik Your Grocer Now Buys Bost Toilet Bowl Cleanser Mode by Moksri Climaltnm.