Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1906-12-04
SOME MARKET HINTS

The woman who appreciates the Inn
portance Of variety and who still can Rf-
ford the winter prices asked for fresh
summer vegetables will do well to inspect
the shelves Of the grocery stores where the
canned things are kept. To be sure most
women are a bit afraid Of everything thai
comes in cans, and not without reason,
but the reputable grocer has guarded
against loss through the new federal pure
food law by exacting from the jobbers
from whom he buys his canned goods "A
guaranty that 1t will stand the inspection
to be made after the first OF the year.
In this way It has been possible for deal
ers to carry a grade of goods considerably
better than formerly.
One of the most practical of the canned
novelties in vegetables is a combination
for soups or boiled dinners. 1t includes
six or seven different kinds Of vegetables
all ready to be added to the stock or put
in with the meat. The combination in
cludes varieties hard to obtain at this sea-
son and has the advantage Of being ready
for use. Onion hearts are another novelty
most acceptable to cooks They are the
tiny heart Of the onion and come in bot
ties and are superior for favoring. They
may be used as seasoning, especially In
lultsSlnBSt soups anu meats llllpoA lAAb q
most delicate flavor. And these are only
a few Of the things worth knowing about.
Leftover Hints.
| Turkey Soup-Break the carcass OF the
| turkey into small pieces and put over the
fire with the juice Of an onion, a stalk OF
celery. cut into inch lengths, and a bay
/ leaf; cover with two quarts of cold water
and cook slowly for three hours. Take
from the range, turn into a bowl, cover
and leave 1t as it is until the next day;
then skim II and strain the bones, etc,
Season to taste, add the stuffing, which has
been rubbed through a colander, and set
: the soup on the range. Prepare in another
saucepan cupful Of hot milk adding a
pinch OF soda and tablespoonful Of flour
and one of butter, which have<been rubbed
smooth together. After the thickened milk
| has cooked one minute a beaten egg should
/ be added and the whole poured into the
soup. 1t should be removed from the fire
! at once and served. II liked, a bit OF
minced parsley may be added before the
milk.
! Turkey Salad-Turkey salad is by many
/ considered preferable to chicken. Free the
meat from skins and string and cut into
| dice Mix two cupfuls OF the turkey and
one OF celery, cut into dice; season with
pepper and salt and with mixture OF thret
tablespoons Of OIL beaten carefully with
one tablespoonful Of vinegar. With a sill
yer fork toss and stir this into the meal
and celery, turn into chilled salad bow
and pour a good mayOnnaise dressing
over IL.
Turkey Scallop-Take the cold turkey
which you have left over and carefully free
It from all skin and gristle then cut II VI
into small pieces OF uniform size Mix tn,
turkey with one-third as much fine breat
crumbs and season with salt, pepper and &
little onion juice. II should then be moist
ened with either stock or gravy. Fill
ramekins with #. cover with fine crumbs
ana dot with bits of butter. It is we'll L
place the ramekins in. shallow pan ant
bake (covered) for ten minutes, then brown
lightly and quickly.