davidaulloa/AmericanStories huggingface dataset:
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
OMAHA eROCERS
SEE NO RELIEF
IN LIVING COST
Scarcity Of Sugar Blamed on
Prohibition by vice-Presi.
dent Of Big Whole
sale Firm.

Frank S. Keogh, secretary oil
Paxton & Gallagher company, and
Frank ]. Hughes. vice president Of
II. ] Hughes company. testifyihg
yesterday at the state food probe in
the court house, asserted that they
could not see any early relief from
the reign of high prices.
Mr.. Keogh emphasized that pro-
duction must be resumed to normal
conditions before lower prices will
prevail. He urged everybody IS
keep busy"
Both witnesses-who testified yes
terday were called to give the
benefit Of their experiences as rep
resentative wholesale grocers of
Omaha.
Says Prohibition is Cause.
Mr.. Hughes attributed high
prices of raisins. dried fruits and
other California products to the
protection which has been extended
to California associations which set
the prices. Prohibition, with an at
tendant increased demand for sugar,
he believed was the principal cause
OF the scarcity of sugar.
"Raisins," he testified, will yield
the producers 81 to cents a
pound more this season than they
received last year. The associa
tions in California control the prices
and they are exempt from prosecu-
ton because they are farmers. There
is 4 good crop of raisins this year
Il would say that the crop is IS
to 20 per cent more than last year,
and yet the price has been advanced
so per cent. Raisins will retail for
Is cents a package here this win
ter"
Influence of Packers.
Mr.. Hughes related a specific in
stance of a man in Oregon who was
paid this season $4,000 for his rssp-
berry crop on five acres, the ber-
ries to be taken from the bushes
by the purchaser.
The witness testified to the in
fiuence of the big packers in enter
ing the food staple field.
rs it fact that the packers get
ting into the wholesale grocery
business has had an effect on
priccss" asked Attorney Munger.
Offered Higher Prices.
4 can't see anything else" Mr.,
Hughes replied. / can telfryou OF
an experience I had in southern
where the packers offered
prices more than those on which
we held contracts. 4 Kansas City
jobbcr was with me at the time and
we just had to take our medicine"
DO the packers do that, regard
less of existing contracts"
"Contracts make no difference to
them. On some articles they go
after the whole output. or try to
gel more than the output, and thus
place false appearance on the mar
set. They practically control the
crop this season. he re-
,iied.
Mr.. Hughes read letter, received
from the Southern Whole
ale Grocers' association stating
hat the sugar situation is improv-
NC daily.
Increased Candy Consumption.
This letter, which Mr.. Hughes re-
.ards as the last word" in sugar
stated that there has
,een a heavy distribution of sugar
n this country, due in part to pro-
and increase of candy con-
sumption. Wholesalers did not stock |
10 last spring, as they had been ad-
Used to do, their fear at that time
icing that there would be slump
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
Retail Stores of Omaha to
Close Early on Labor Day

The board of directors of the
Associated Retailers of Omaha, at
a meeting yesterday, voted to have
all retail stores close at o'clock
on Labor Day. 1t was also voted
to change the regular weekly clos
ing hour from 5 to s o'clock, be-
ginning next Tuesday.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
Ship Blows Up.

Yarmouth, Ms, Aug 27.-Twelve
members of the crew of\the four
masted auxiliary schooner Elmer
Roberts arrived here today and re-
ported that their ship, loaded with
ammunition, caught fire and blew
up at sea.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
Postmasters Appointed.

Washington, Aug. 27.-(Special Tele-
gram. )-Postmasters appointed in Ne
braska: Ericsson, Wheeler county, Ben
jamin F. johnson, vice T. P. Hardesty,
resigned: Mary. Brown county. Margaret
M. Blumenthal. vice Elliott HAITI de-
ceased: Pawlet, Garden county. Ralph E.
Cox, vice e. e. Fisherman, resigned.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
Sister of Omaha Woman
Dies in Rochester, N. Y

Rochester, N. Y, Aug. 2.-(Spe-
cial Telegram.)-Mrs. Mary Foley
Little, sister of Mrs. Nora Moe,
1919 Douglas street, Omaha, Neb.,
died last night after a brief illness
at the home of her sister, Miss
Catherine A. Foley, l2l North
street, Rochester. She is survived
by her husband, three sisters and
two brothers. Burial will be in
Belleville, Ont. ~.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
The Weather..

Relative Humidity. Percentage.
s a. M, IS; noon, 81: p. M, 80.
Precipitation, Inches and Hundredths.
Total 49, ''''
REPORTS FROM STATIONS AT Z p. m.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28

What are you going to the doctor
about?"
LOSS of appetite
Great Scott! Can't you play up a bit
Of luck when-H comes to ?"-Louis-
VILE Courier-Joy 49, -.
Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-08-28
PHOTO PLAYS.

Opportunity knocks at your door
every time you read Bee Want Ads.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

nght at night or substituting the candle
or messy, dirty, old-fashioned oil lamp
is rather farfetched My most ENJOYABLE
hour is that after dinner, when the babies
are IN bed and | can settle down with nv
book, my electric reading lamp at inst
the right angle behind my chair. Yet
we can and ought to watch the little
leaks. remember a gas man COMING in
one time to look over my range which
had thought must be leaking. NV bills
had been SO high.
Huh' he said, pointing to a gas
tame burning full which | had left turned
on after removing pan of apple sauce
mats what makes your gas bill go uni
bet there amt no leak
But / explained patiently, I lust
le1t 1t on Tor moment, as | had these
vegetables almost prepared to 20 on in
place OF the apple sauce
But he answered, quite unmoved bv
my logic, amt match lot cheaper?
People make me tired They act as if
matches were $40 bills and it wuz a crime
to light one. Then they wonder whv
Their gas bills go up. Nom, there amt
no leak IN this range, only the way I'm
tellin' yousc.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Vegetable Croquettes

CantJtoaoer Croquettes have a pecu-
liarly rich and different" flavor. Serve
them also as your main dish. Break =
small caulifower into very small flower
cites. Cook until soft in sailed water.
chop slightly if the pieces still seem too
large. Mix lightly with two tablespoons-
1ul OF grated cheese and from one-half
TO one cupful of highly seasoned cream
sauce, cool and proceed as usual. Omit
parsley and chives in these croquettes.
Savory Rice Croquettes call for the
following ingredients: One cupfu Of
boiled sailed rice, one-half cupful of thick
tomato sauce, one tablespoonful each of
finely minced onion and green sweet men,
per, fried two or three minutes in table
spoonful of butter substitute.
Combine, season to taste and frv as
directed. Serve as main dish for lunch
con, or as an accompaniment for cold
meat or escalloped fish. fowl or Chicken
Hom'ny Croquettes are delicious with
roast fowl or chicken. Use two cnnsful
OF cooked hominy Gf cold, heat with =
tablespoonful or two OF milk or cream
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

There really are quite few ways of
saving gas. When one has vegetables to
cook, instead Of cooking them whole or
simply cut in two, such as potatoes. tur-
nlps, beets-any of the root vegetables
why not serve them diced? They take
tribe longer to prepare, but they can be
cooked in one third the time and are far
more easily digested.
Another way of saving gas, especially
tor those who live in the suburbs and
have to use gas heaters to obtain hot
water, is in planning once-a-day dish
washing. 1t takes from ten to fifteen
minutes to heat the water | save all
my dishes from the three daily meals
Cand there are not so many if one is
careful in serving), after neatly scrap
ing and stacking them somewhere out of
sight, or putting them to soak, for lust
one daily dishwashing stunt The ten
or fifteen minutes of running the gas
heater for just few dishes will be
enough to wash them all. | really
brought down my gas bill from 1881 to
$l.94 by following that plan. And to
think of the time l saved Make YOUR
gas meter measure Thrift Stamps in
stead of unnecessary gas"
Edith Bishop Sherman.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
The Technique Of Croquette Nlalxing

one fourth cupful of cornstarch two
tablespoonful of butter substitute: salt,
pepper and other seasonings to taste,
seasoning highly; two cupsful Of warm
milk (partly cream if possible).
Melt butter and flour together add
part of the milk, stirring constantly,
leaving the remainder in the double boil
er to get hotter. When smooth and thick
add the rest of the milk. Stir until
into the double boiler and cool a few
minutes more to remove raw" taste Of
the flour White sauce made exactly by
these directions will not need straining
and will be smooth and rich.
Croquette sauce should be almost as
thick as drop batter. Season according to
the requirements of the main ingredients
used. Chives, parsley, celery salt,
scraped onion, minced red or green sweet
pepper are the seasonings ordinarily
needed. A bit of cayenne pepper i'm
proves the sauce for nearly every GRO
quette. Paprika is also a delicious adj
dition
Chop the meat, or run through the
coarse knife of the meat chopper, or flake
the fish, and mix lightly with the sauce
in the container in which made A good
rule is to allow about two-t thirds of meat,
fish or other ingredient to one-third of
sauce; but proportions may be varied.
Never add uncooked thickening-as flour
or meal-to a croquette mixture .i,iiac
seems to you little too soft. A few fine
crumbs may be added if necessary.
The mixture should be kept on the ice
until absolutely cold. 1t should then be
stiff enough to work with, but not too
stiff to become creamy and soft when the
croquette is fried; the interior should
then "melt"--so to speak.
Start with all the materials at hand.
On the table, Immediately before you,
place a small meat board; beyond this
the platter to receive the moulded GRO
quotes, and at the left hand small deep
pie plate holding plenty Of fine, sifted,
dried crumbs; and beside this a similar,
but smaller, shallow dish holding a beat
en- egg, to which half as much again cold
water has been added. If only dozen
or so croquettes are made add less water
to the egg; but it can perfectly we'll be
extended by the larger amount.
With a fork remove croquette shaped
pieces of the cold, stiff mixture, lay them
IN the crumbs, roll them over, remove,
one by one, to the board; roll lightly and
place in the beaten egg, working in
fours. Roll over quickly in the egg, re-
move to dish of crumbs again and finish
up by roll on the board-not forgetting
to stand the croquette lightly on each end
to give it the proper shape. Then Law
them on the platter have discovered
IN making numberless croquettes for a
large family that the process goes much
more quickly and less tediously if this
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
| thrift Stunts for Thrift Stanns

EDITOR'S NOTE: If you haze an
o?'7ganat Thr1tt Stunt of yoan. o7cn report
TO the Drectoy of The Tribune Insti
tute and you aclh get four Thrift .Stanps
m exchange, provided the idea is ncao and
pract'col enough to print. Thrift is one
OF the fruits Of aco'' that shoud be pre-
seroed IN peace. 1t aoiU be sad indeed if
qoe umleo'm all Of oar aoar lessons. SO
IGr from the thrift d''ire being over,
there is brand neao series of 1910
stamps ca'rying the thrift-inspi1ino Dor
trait Of Ben Franklin. so let the Thrift
St't,'ts come more freely than erer uoqo
thdf numerous aoor d,'iues make no claim.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Egg Croouettes

E99 Croquettes are a most delicious
supper or luncheon dish. Use three eggs.
hard cooked and rather finely chopped
one cupful or less of thick cream sauce.
highly seasoned with chopped parsley;
paprlka, salt and celery salt or minced
celery leaves and chopped chives if liked.
Moch Croquettes, although simple. are
one of the very incest egg arrangements.
Hard cook, or cook a little longer than
for the regular three-minute" egg as
many eggs as required. When cold, peel.
roll each in beaten egg and crumbs and
fry as usual
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

the middle immerse the basket and re-
move when croQuettes are a rich golden
orown--not too dark. If you are not sure
OF your judgment as to the heat of the
fat try one croquette first; it should
brown in a very few seconds. Keep them
hot on fold Of absorbent paper in a
pan until all are fried
Arrange neatly and be sure to garnish
attractively A mound of peas with GRO
quotes radiating from them, or GRO
quotes in the centre and alternating
small mounds Of peas and diced young
carrots with parsley garnish make an
other attractive arrangement | have
found that the most taking" combina
ton, however, consists of neat rows of
croquettes in the centre, surrounded bv a
border Of delicately Drowned mashed DO
tato "ducks" on a parsley bed. And
they are not difficult to make, if one
has even>a bit of "sculping" ability and
does not mind giving little time.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Making Meters Measure Stamns

Ihese save the coal slogans are wise
reminders of winter" remarked Anne
Brown. But they do not seem to reach
as they should that great paradoxical
army OF MASTERS and savers, the house
wives. say paradoxical, applying it to
the woman who will walk blocks to save
few cents on large piece of meat that
must be cooked for hours, perhaps on
gas range, thereby cancelling all her
savings in the gas consumed. Yet there
are many ways of saving light and heat
and incidentally their parent coal
other than using less coal in our furnace
\ think this theory Of giving I'D all
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

sauce.) Add one beaten egg yo'k and
season to taste Coo. shape into balls
the shape and size Of an egg. Flatten
just little and carefully make slight
depression en- one side; fry. Lay around
the edge of the platter Of chicken. vita
the followed side up. in which place
small block or spoonful OF any bright co..
ored homemade Jelly.
Ion'oto Croqaettes call for two cups
full Of very thick stewed tomato (while
cooking add one Glove, one tablespoon
1ul OF scraped onion one tablespoonful Of
chopped parsley, salt and pepper to
taste; season highly; one tablespoonful
Oh sugar and about one cupful Of fine
crumbs. Make stiff enough to mould when
cola. Cool and proceed as usual Tt.s
IS especially nice with cold meat or any
kind of fish
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
BeeEsteak Pie With kidneys

Cut up two pounds Of lean beef into
small pieces and scar over quickly IN p
httie hot dripping Also cat four
lambs kidneys. each into four pieces
and brown over rs the beef Cov.r he
bee. with strained stock and add Aav
lea, d diced onion and three diced ear
Icts. Cover and simmer until almost
tender, then add the Kidneys with salt
and pepper to taste and more stock if
required. When both beef and kidneys
are tender remove them to deep dish
thicl1en the gravy with a little Drowned
flour mixed with cold water and add
two Tablespoonful of Worcestershire
sauce. Pour over the meat, cover with
baking power crust, cut several in,
cisions for the steam to escape and bake
in a quick oven.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Potato and Salt Pork Hash

Boil six or seven potatoes with the
skins on, according to the size Peel
and chop coarsely. Add one grated
white onion, salt and paprika to taste,
three tablespoonsfu Of chopped pars-
ley, one-Quarter Of pound of salt pork
cut in slices, diced and crispcd in a hot
frying pan, and a couple of slices of
chopped picked beets, f you havc.them.
Moisten the whole with little gravy
or milk and turn into a frying pen in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
T1renty Cent Heals Home Seyred

Instead 0f marketing a family Of tried this week
fanuyo Of figures to work
50 dsy the family meal NOT
all linaheo The service
included the
okeepd the purchase Of ro,st
md woudi edatev
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Salmon Loaf

Flake INTO very small particle two
pound cans Of salmon Nix with
TWO weA-beaten sos, TWO capsfa al Of
grated bread crumbs, salt and panrika
to taste. two tablespoonsful Of lemon
juice, Two tablespoons Of meitea short
ENNIS and The same of chopped parsley
CA few spoonsful OF cold water NAV h.
required if the eags are nor large ones)
Nix we'll and pack into a well creased
mould. Bake aboue one hour and q half
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

the day and set away until needed. Then
place SIX at time in a wire frying bas-
ket, and when the fat is smoking hot in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

system of working by fours is adopted;
your twelve, sixteen, twenty or twenty
four seem quickly accomplished, and a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
i gIe@sed pan III q moderate oven.
An Inexpensive Fruit Salad

Peel two apples and two bananas, cut
into dice and remove the yellow pulp
from two small oranges Min tie fruits
together with two cupsful Of chopped
celery and add two tablespoonful OF
chopped nut meats and half cupful of
Malaga grapes, seeded and cut in
halves. Blend with a French dressing
made with orange juice instead of vine
gar, and for this quantity of salad add
one teaspoonful of powdered sugar.
Turn into salad bowl, lined with let
tuce leaves
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

which is about two tablespoonful of tho
hot pork fat. Turn rapidly until heato3
through. then let brown on the undo
side and serve inverted on a hot platt.r
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
BY FLORENCE TAFT EATON

platter full of neat professional" GRO
quotes soon rewards you
These may be made any time during
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
TESTED RECIPES
Coffee Cingerbread

Melt one-quarter of a cupfu of
shortening IN half cupful Of hot COT
fee and stir in one scant cupful of
dark molasseS. one-quarter Of a tea
spoonful of salt, one heaping teaspoon
full of ground ginger, one teaspoonful of
cinnamon, quarter of teaspoonful
of cloves. two tablespoonsful of brown
sugar and one-quarter OF teaspoon
iul OF allSDice Dissolve ore teaspoon
ful Of baking soda in TWO tablespoons
tul Of hot water, stir thoroughly into
the mixture and beat in about one and
half cupsful of sifted flour Bake IN
creased pan in moderate oven.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Preparation of Materials

II bits OF meat, fish, etc, are to be used
prepare it with extreme nicely, removing
every particle of gristle, skin, bone ETC.
season carefully and rather highly. Care
IN these details makes all the difference
between a delicious and mediocre art;-
Gle from the same materials-between
'iady's' and a cooks" croouettes
should like just here to reiterate one ~
my pet noDoies-that extreme nicely in
p'spara1lon makes much more difference
~ INC a'tractiveness of all "made dishes"
'nan fehnenents in the materials of
"''cn they are composed, granting, OF
course mat the materials are at least
good and wholesome in both cases.
Prepare a very thick white sauce. using
me following ingredients:
one-haI cupful of cornmeal -four or
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Coddling the Fat Kettle

First as to the Cat" There is nothing
better, of course, than pure lard, mixed
with proportion of home-saved clarified
peetd ripping or suet. The vegetable oils
are also good and from these wise selec-
ton should be made. Each time after
using the fat should be carefully strained,
while hot, through a strainer, and occa-
slonally through piece Of cheesecloth,
INTO an empty lard pail, which should be
kept IN cool place. Whenever REQUIRED
Tor use 1t should be melted if necessary
aha carefully poured back into the kettle,
so That the small amount of dark sedi-
ment IN the bottom be not disturbed.
use Scotch frying kettle" for all deem
Tat cookery. Be very careful lest the fat
scorch. Once in while fry a few slices
oi raw potato into it to clarity and mako
occasional additions. BY such INTELLIGENT
care Ihe contents of the fat kettle NAV no
USED almost indefinitely. A minimum
amount CT fat is absorbed if the article.
10 be fried are carefully egged and
crunbed and immersed only when tho fa+
10 at the required high temperature. Too
cool rat, conversely, is absorbed in com
paratively large amounts by the crrroh
coating OF crO0uetteS etc
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Meat Croquettes

No0o'y Potato Croqueftes call for two
cups1ul of mashed potato. Do not add
any not milk as for mashed potato but
season highly with finely minced parsleg.
celery salt, cayenne, salt and lite
scraped onion or minced chives. Then
aod one beaten egg yolk and a very little
uilhced chicken, ham, bacon or sausage
cool, make into croQuettes the shape and
SIZE s15; OF small pears and proceed as usual.
W nen served insert Glove in the small
END Tor STEM" Use as a main dish
o. as an accompaniment to meat or fish.
Ld1nb Croquettes are among the very
incest OF the meat variations and is the
most delicious way to serve the last Of 3
roast.
Mince not too finely the remnants of A
roast of lamb, being sure TO remove every
olt OF gristle and skin. Mix with thick
whlte sauce, add a tablespoonful of finely
chopped parsley, a little scraped onion
ana cayenne or paprika to taste Cool
ana proceed as described Serve with
tomato sauce or a thin white sauce. with
the ADDITION of capers or mock capers'
Nplckleo nasturtium seeds. Serve with
green peas, spinach and string beans u
cucumber and tomato salad.
Qu'ck Croquettes are made bv mixing
chopped chicken, ham or veal with thick
cornmeal mush (hoD. Season with salt,
Ip.iaprlka and little scraped onion if
lked. Add one beaten egg. Let cool
somewhat. Make into fat cakes like fish
cakes, dip lightly in flour and fry rica
Drown IN little fat in frying pan
Lobsters, CLANS, oysters and sweet
nreads all make delicious croquettes
mushrooms, cooked slightly in their own
juice and little bltfer substitute
drained, finely minced and mixed with a
very thick sauce, made with the liquor IN
which boiled instead Of milk, afford most
delicious and ..differant. 100000
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26
Croque1tes Even for Dessert

Dessert Croqaettes are made ike 80
quick croquettes. using leftover rice n
nomlny and emitting savory seasoning.
rlaVor with little grated orange "
lemon peel. salt and sweeten very shsHt-
~ or not at ALL Season while warm add
add teaspoonful of butter and onr e :
yolN Cool. make INTO crcqucitcs alI
serve hot with maple syrup.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-01-26

PLATTER Of delectable brown GRO
n QUOTES, attractively garnished
are as delicious a dish for lunch
con or supper as can be offered, although
the small amount of meat or fish required
would be entirely inadequate used in any
other way
The two objections to their frequent
appearance most often urged are the
amount Of fat required for their proper
cookery and the time necessarily spent in
their preparation. Scrupulous care of
the contents of the "fat kettle" almost
wipes out the first objection. AS to the
after, few suggestions will eliminate
4 portion at least of the traditional work
Of croauette making