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 Entered according to Act of 
 Congress' in the year 1905, by 
 cArmour andCompanyt 
 in Office of the Librarian 
 of Congress at Washington 
 
following recipes were compiled by Mrs. 
 Ida M. Palmer, who has personally tested 
 each (»f them a number of times in her 
 work of demonstrating the value of 
 Armour's Extract of Beef for all cul- 
 inary and household purposes. The personal commen- 
 dation upon the delicious flavor and tempting appearance 
 of her dishes from ladies in all parts of the United States 
 and Canada has prompted us to publish a few of the 
 favorite recipes. They are easily and economically 
 prepared, and are intended as suggestions to enable 
 those who are not familiar with the use of Armour's 
 Extract of Beef as a culinary article to get the best 
 possible results from their experiments. Housekeepers 
 or their cooks may depend upon these recipes producing 
 satisfactory dishes regardless of how little they may 
 know of preparing soups, sauces, etc. 
 
 ARMOUR & COMPANY 
 CHICAGO 
 
GOOD SOUP is not so difficult to make as it at first 
 appears. The beginner is often discouraged at the 
 number of ingredients the recipe calls for, particularly 
 the old-time formula beginning, "Take a Shin of 
 Beef." Gouffe says that beef broth is the soul of domestic cookery ; 
 but how to get that "soul" out of the shin of beef has proved a 
 difficult problem to many housekeepers and a seeming impossibility to 
 more than a few cooks. Science, however, has kept pace with the 
 demands for more rational feeding and eating, and has succeeded in 
 concentrating the " soul" of the shin of beef into small pots in the form 
 of Armour's Extract of Beef. 
 
 With a jar of Armour's Solid, or a bottle of Armour's Fluid Extract 
 of Beef at hand, the cook has, without time or trouble, and with even 
 less expense, the basis of all thick or thin soup. By the addition of the 
 various vegetables, flavorings, etc., to "stock" made with Armour's 
 Extract of Beef, a wholesome soup may be quickly and economically 
 prepared. 
 
 SUPPLIES 
 
 With but a small outlay one may keep a supply of what is essential 
 for the making of a good soup. Winter vegetables such as turnips, 
 carrots, onions, and celery (the outer stalks of celery —often not suitable 
 for serving) may be used for soups. When celery is expensive, celery 
 salt may be substituted with fairly satisfactory results. Sweet herbs 
 such as thyme, savory, and marjoram, bay leaves, spices, including 
 cloves, allspice, whole pepper, and stick cinnamon should always be 
 kept on hand. These seasonings, with the addition of salt, pepper and 
 parsley, are the essential flavorings for all soups. Flour, corn-starch, 
 arrowroot, tapioca, sago, pearl barley, rice, bread, or eggs are added to 
 give consistency and nourishment. 
 
The Stock, or. rather, the Basis of all Soups 
 
 Use Armour's Extract of Beef in quantities indicated as follows: 
 
 When a clear soup, such as bouillon, rice, or spaghetti, is to be 
 made, take one teaspoonful of Armour's Extract of Beef to every quart 
 of water. 
 
 Soups that have a stock of their own require but one-fourth of a 
 teaspoonful of the Extract to a quart of water, 
 
 When used for puree, bisques, or those soups with substance or body 
 to them, take one-half teaspoonful of Armour's Extract of Beef to every 
 quart of water. 
 
 Exact measurements of the required seasonings can not be given, as 
 the success or failure of all soups and sauces depends largely on their 
 being properly seasoned. As a general rule, add salt until the soup is 
 briglit-tasting, but not salty; pepper, to the brink of pungency — giving 
 the tone of warmth, not the note of burning. 
 
 How to Bind Soups 
 
 Cream soups and purees, if allowed to stand, separate unless bound 
 together. To bind a soup, melt butter, and when bubbling add an equal 
 quantity of flour. When well mixed, add to boiling soup and stir 
 constantly. 
 
e>TJ']bI'N7¥'R4Vj TT'R,IWJCB]E:, < 
 
 Brown Soup Stock 
 
 Three tablespoonfuls Armour's Extract of Beef 
 
 3 quarts cold water 
 
 1 sprig marjoram 
 
 Vi teaspoonful pepper 
 
 2 sprigs parsley 
 
 4 cloves 
 V2 bay leaf 
 
 3 sprigs thyme 
 
 1 tablespoonful salt 
 
 2 tablespoonfuls butter 
 
 ^2 cup each of carrots, turnips, onions, and celery, cut in dices 
 
 DIRECTIONS FOR PREPARING 
 
 Melt tlie butter, add the onion, and brown; then add the vegetaloles 
 and seasonings to cold water; cover and cook slowly 1 hour; strain care- 
 fully and while hot add the Beef Extract, stirring until it is thoroughly 
 dissolved. Add more salt and pepper, if necessary. Cool as quickly as 
 possible. 
 
 This stock is used for a number of soups and should be made in con- 
 siderable quantities and kept in a cool place until it is all used. 
 
 Alphabet Soup 
 
 One teaspoonful Armour's Extract of Beef 
 
 1 quart water 
 \Vi tablespoonfuls butter 
 Vq. bay leaf 
 Vt. teaspoonful salt 
 1 teaspoonful chopped onion 
 
 1 teaspoonful flour 
 V& teaspoonful paprika 
 
 2 tablespoonfuls alphabets 
 
 •DIRECTIONS FOR PREPARING 
 
 Dissolve Extract of Beef in water; add onion and bay leaf. Cook 
 10 minutes. Then add butter and flour mixed together, stirring con- 
 stantly. Let boil, strain, add alphabets. Cook 20 minutes. Season and 
 serve. 
 
 11 
 
Beef Bouillon 
 
 Three teaspoonfuls Armour's Extract of Beef 
 
 2 quarts cold water 
 
 1 sprig parsley 
 
 1 tablespoonful salt 
 ^2 bay leaf 
 M tablespoonful whole pepper 
 
 1 tablespoonful butter 
 li cup each of carrots, onions, and celery, cut in dices 
 
 DIRECTIONS FOR PREPARING 
 
 Take the water boiling hot and add the Extract, vegetables, and 
 seasonings; cook 30 minutes; strain and serve in bouillon cups. 
 
 Iced Bouillon 
 
 Flavor beef bouillon with a small quantity t>f sherry or Madeira 
 wine, chill and serve cold. 
 
 Pea Soup 
 
 One teaspoonful Armour's Extract of Beef 
 
 1 can peas 
 
 1 tablespoonful sugar 
 
 1 pint cold w^ater 
 \i teaspoonful paprika 
 
 1 tablespoonful minced onion 
 
 2 tablespoonfuls butter 
 1 tablespoonful flour 
 
 salt and celery salt 
 
 DIRECTIONS FOR PREPARING 
 
 Drain peas from their liquor, add sugar, onion, and cold water; let 
 simmer 20 minutes; then rub through a sieve, re-heat, add Extract of 
 Beef, and thicken with butter and flour mixed together. Season and serve. 
 
 12 
 
Cream of Celery Soup 
 
 One cup of stock made from Armour's Extract of Beef 
 3 cups celery, cut in inch pieces 
 
 2 cups boiling water 
 
 1 slice of onion 
 
 3 tablespoonfuls flour 
 
 2 cups milk 
 
 2 tablespoonfuls butter 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Parboil celery in water 10 minutes ; drain ; add stock ; cook until 
 celery is soft and rub through sieve. Scald onion in milk ; remove 
 onion ; add milk to stock ; bind with butter and flour ; season with salt 
 and pepper 
 
 Easy Vegetable Soup 
 
 Two teaspoonfuls Armour's Extract of Beef 
 
 2 quarts w^ater 
 li cup carrots 
 
 1 cup potatoes 
 
 14 onion, chopped fine 
 14 cup celery 
 
 3 tablespoonfuls tomatoes 
 14 tablespoonful parsley 
 
 2 tablespoonfuls butter 
 }4 bay leaf 
 
 li cup rice 
 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Chop vegetables and add with rice to water with salt ; cook until 
 tender (about 30 minutes); then add Extract of Beef, parsley, bay leaf, 
 and seasonings. Armour's Tomato Bouillon may be used in place of 
 tomatoes — 1 or 2 tablespoonfuls Tomato Bouillon to each quart of soup. 
 
 13 
 
Macaroni Soup 
 
 One quart Brown Stock, made from Armour's Extract of Beef 
 K cup macaroni, broken in pieces 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Cook macaroni in boiling salted water until soft ; drain well and add 
 
 to stock heated to boiling point. Season with salt and pepper and serve. 
 
 Spaghetti or other Italian pastes may be substituted for macaroni. 
 
 Tomato Soup 
 
 Two teaspoonfuls Armour's Extract of Beef 
 1 can tomatoes 
 
 1 quart water 
 bit of bay leaf 
 
 2 cloves 
 
 1 teaspoonful paprika 
 1 tablespoonful sugar 
 
 1 teaspoonful salt 
 Va teaspoonful soda 
 
 2 tablespoonfuls butter 
 2 tablespoonfuls flour 
 
 1 teaspoonful finely chopped onion 
 
 DIRECTIONS FOR PREPARING 
 
 Strain the tomatoes, add the water, and cook 20 minutes ; add soda, 
 salt, sugar, and Extract of Beef ; bring to boil on quick fire ; bind with 
 butter and flour ; add seasonings. Serve with croutons. 
 
 Turkey Soup 
 
 Break turkey carcass in pieces, removing all stuffing; simmer in 
 water 2 hours with a slice of onion and a piece of celery ; remove from 
 fire and strain; then add one-half teaspoonful Armour' s Extract of Beef. 
 Cook 2 tablespoonfuls rice in boiling salted water for 15 minutes, drain, 
 and add to the soup ; cook for 10 minutes ; season and serve. 
 
 14 
 
{^ui^iwj¥i^X^7T7^iw:kb£^ ^ 
 
 Ox-Tail Soup 
 
 Five cups Brown Stock, made from Armour's Extract of Beef 
 
 1 small ox -tail 
 
 J^ cup each of carrots, turnips, onions, and celery, cut in small piece* 
 Yz teaspoonful salt 
 /i cup Madeira wine 
 
 1 teaspoonful Worcestershire sauce 
 
 1 teaspoonful lemon juice 
 
 DIRECTIONS FOR PREPARING 
 
 Cut ox-tail in small pieces, wash, drain, sprinkle with salt and 
 pepper, dredge with flour, and fry in butter 10 minutes. Add to 
 stock and simmer 1 hour. Then add vegetables which liave been 
 parboiled 20 minutes and simmer until vegetables are soft. Add salt, 
 pepper, wine, Worcestershire sauce, and lemon juice. 
 
 Potato Soup 
 
 One teaspoonful Armour's Extract of Beef 
 3 potatoes 
 1 quart water 
 
 1 pint milk 
 
 2 slices onion, minced 
 
 1 teaspoonful parsley, chopped 
 .% teaspoonfuls salt 
 
 li teaspoonful celery salt 
 J4 teaspoonful paprika 
 
 2 tablespoonfuls butter 
 1 tablespoonful flour 
 
 DIRECTIONS FOR PREPARING 
 
 Cook potatoes in boiling salted water; when soft rub through a 
 sieve; scald with onion, add milk slowly to potatoes. Melt half the 
 butter, add flour; stir until well mixed; then stir into boiling soup. Let 
 boil up, add Extract of Beef, and remaining butter, salt, celery salt, 
 paprika, and parsley last. 
 
 15 
 
Potage a la Creole 
 
 One teaspoonful Armour's Extract of Beef 
 1 quart cold water 
 
 1 pint strained tomatoes 
 
 2 tablespoonfuls butter 
 K saltspoonful paprika 
 Vz cup rice 
 
 1 tablespoonful finely chopped onion 
 
 1 teaspoonful salt 
 V2 bay leaf 
 M teaspoonful celery salt 
 
 DIRECTIONS FOR PREPARING 
 
 Cook the rice and the onion in 1 quart salted water; when rice is 
 done add the strained tomatoes, bring to boil, then add Extract of Beef. 
 Bind with butter and tlour cooked together; add seasonings and serve. 
 
 Corn Chowder 
 
 One- half teaspoonful Armour's Extract of Beef 
 1 can corn 
 
 4 cups potatoes, cut in K-inch slices 
 1 % inch cube salt fat pork 
 1 small sliced onion 
 4 cups scalded milk 
 8 common crackers 
 3 tablespoonfuls butter 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Cut pork in small pieces and fry out. Add onion and cook 5 min- 
 utes, stirring often to prevent burning. Strain fat into a stew-pan. 
 Parboil potatoes 5 minutes in boiling water to cover; drain and add 
 potatoes to fat; then add two cups of boiling water. Cook until potatoes 
 are soft, add corn and milk: then heat to boiling point. Season with 
 salt and pepper. Add Extract of Beef, butter and crackers, split and 
 soaked in enough milk to moisten. Remove crackers, turn chowder 
 into a tureen, and put crackers on top. 
 
 16 
 
Croutons 
 
 Take a slice of stale bread, remove the crust, cut the bread into 
 cubes about half an inch in size and fry briskly in a small quantity of 
 butter (about enough to cover bottom of fr>'ing pan) until the cubes turn 
 a nice brown color. Take them out with a skimmer and throw them 
 into the soup when serving. 
 
 Croquettes of Odds and Ends 
 
 "With Armour's Extract of Beef 
 
 These are made of any scraps or bits of good food that happen to be 
 left over from one or more meals, but in such quantities that they can 
 not be utilized separately. For example: A couple of spoonfuls of 
 frizzled beef and cream; the lean meat of a mutton chop; 1 spoonful 
 of minced beef; 2 cold hard-boiled eggs; a little cold chopped potato; a 
 few slices of cold chicken. One or more of these, well chopped and 
 seasoned, mixed with 1 raw egg, a little flour, butter, and stock made 
 from Armour's Extract of Beef, then made in the form of croquettes 
 and browned well in a frying pan or griddle and served on small squares 
 of buttered toast, will surprise housekeepers what a delicious addition 
 these offer for the breakfast or luncheon, as will also the small cost of 
 preparing. 
 
 17 
 
^4. 
 
INXE the days of Madame de Stael the 
 cliafing dish has steadily grown in 
 IX)pularity. At one time it was looked 
 up<jn as a luxury, a fad of the fashion- 
 ables; but as its fame grew, not only 
 fur its dainty and t<x»thsome dishes, but 
 as an economical and convenient way of entertaining, 
 it has come into general use, until today the majority 
 of homes have one or more chafing dishes. 
 
 The secret of success with the chafing dish depends 
 largely up<3n the careful attention to details and prepa- 
 ration. The ingredients should be measured and mixed, 
 and all supplies placed in attractive readiness about the 
 tray, as it is the rapidity of cooking which makes the 
 dishes so much better v/hen done in the chafing dish. 
 
 The following recipes are carefully prepared, and the 
 novice, as well as tlie artist of experience, may depend 
 upon satisfactory- results if proportions and directions are 
 followed. 
 
Welsh Rarebit 
 
 One-half teaspoonful Armour's Extract of Beef 
 Iji pounds Ne^v York Cream Cheese 
 
 2 eggs 
 
 % cup cream or beer 
 
 yi saltspoonful paprika 
 salt to taste 
 
 DIRECTIONS FOR PREPARING 
 
 Cut the cheese into small pieces; put the cream or beer in dish over 
 hot water pan; as soon as hot, add the cheese. Stir until melted, then 
 add the eggs, well beaten, and the Extract of Beef, first dissolving the 
 Extract in one tablespoonful of water. Season and serve on hot crackers 
 or toast. 
 
 Golden Buck 
 
 One-half teaspoonful Armour's Extract of Beef 
 
 2 cups grated cheese 
 % teaspoonful salt 
 
 1 cup milk 
 
 Ji teaspoonful mustard 
 % teaspoonful paprika 
 
 6 squares buttered toast 
 
 6 poached eggs 
 
 DIRECTIONS FOR PREPARING 
 
 Boil the milk in a granite sauce-pan; add the clieese, mustard, salt, 
 and paprika; stir constantly until the cheese is melted. Have ready 
 the toast: pour enough of the cheese over each piece to cover it: place 
 a carefully poached egg on the top of each piece; dust lightly over with 
 pepper and salt and serve immediately. 
 
 20 
 
Lobster a la Newburg 
 
 One-fourth teaspoonful Armour's Extract of Beef 
 2 pounds lobster 
 M cup butter 
 M teaspoonful salt 
 fe'w grains paprika 
 slight grating nutmeg 
 1 tablespoonful sherry 
 1 tablespoonful brandy 
 Yi cup thin cream 
 yolks of 2 eggs 
 
 DIRECTIONS FOR PREPARING 
 
 Remove lobster meat from shell and cut into small pieces. Melt 
 butter, add lobster, and cook 3 minutes. Add seasoning and wine; C(X)k: 
 1 minute. Then add cream, Extract of Beef, and yolks of eggs, slightly 
 beaten. Stir until thickened. Serve with toast. 
 
 Creamed Lobster 
 
 One- half teaspoonful Armour's Extract of Beef 
 
 1 can lobster 
 
 I tablespoonful flour 
 Vk teaspoonful paprika 
 
 1 pint cream 
 
 2 tablespoonfuls butter 
 Yi teaspoonful salt 
 
 DIRECTIONS FOR PREPARING 
 
 Melt butter in chafing dish; add flour, stirring constantly. Add 
 cream and let it cook until it begins to thicken. Add Extract of Beef 
 (dissolved). Season and add lobster and heat slowly. Serve with 
 brown bread or toast. 
 
 21 
 
{^TIT^IWn'R^y'JITl^I'N'lCJbE^ < 
 
 Eggs a la Creme 
 
 One-half teaspoonful Armour's Extract of Beef 
 
 6 eggs 
 
 1 tablespoonful butter 
 ^ pint milk 
 
 1 tablespoonful flour 
 Yi teaspoonful salt 
 pepper to taste 
 
 DIRECTIONS FOR PREPARING 
 
 Boil the eggs 15 minutes; remove the shells and cut them in halves 
 crosswise. Slice a little off the bottom to make them stand. Put the 
 butter in a frying pan to melt, then add the flour. Mix until smooth, 
 add the milk, and stir constantly until it boils. Add the Extract of 
 Beef (previously dissolved), salt and pepper. Stand the eggs on a heated 
 platter; pour the sauce over and around them. Serve very hot. 
 
 Mock Mince Pie 
 
 One- half teaspoonful Armour's Extract of Beef 
 4 common crackers, rolled 
 1^ cups sugar 
 1 cup molasses 
 Vi cup lemon juice or vinegar 
 
 1 cup raisins, seeded and chopped 
 K cup butter 
 
 2 eggs well beaten 
 spices 
 
 DIRECTIONS FOR PREPARING 
 
 Mix ingredients in order given, first dissolving Extract of Beef in 
 one-third cup boiling water. Add spices to taste. Bake between crusts. 
 This quantity will make two pies. 
 
 22 
 
Stewed Mushrooms 
 
 Wash one-half pound mushrooms. Remove stems, scrape, and cut 
 in pieces. Peel caps and break in pieces. Melt 3 tablespoonfuls of 
 butter in chafing dish; add mushrooms. Cook 2 minutes; sprinkle with 
 salt and pepper; dredge with flour, and add one-half cup of Brown Soup 
 Stock made with Armour's Extract of Beef. 
 
 Cook slowly 5 minutes and serve on toast. 
 
 Fricassee of Dried Beef 
 
 One-fourth teaspoonful Armour's Extract of Beef 
 1 cupful dried beef, chopped fine 
 
 1 tablespoon ful butter 
 % pint milk 
 
 2 eggs 
 
 DIRECTIONS FOR PREPARING 
 
 Melt the butter in the milk in chafing dish. Add the Extract of Beef, 
 and the beef and cook about 6 minutes. Add the beaten eggs slowly, 
 and stir until the sauce is thick. Serve on toast or fried bread. 
 
 English Monkey 
 
 One-half teaspoonful Armour's Extract of Beef 
 
 1 cup stale bread crumbs 
 
 1 cup of milk 
 % cup fresh cheese cut in pieces 
 
 1 tablespoonful butter 
 
 1 egg 
 salt and paprika 
 
 DIRECTIONS FOR PREPARING 
 
 S .k bread crumbs 15 minutes in milk; melt butter in chafing dish 
 r'd add cheese; when cheese has melted, add soaked crumbs, Extract 
 of Beef, and egg — slightly beaten. Season, cook 3 minutes, and pour 
 over toasted crackers. 
 
 23 
 
Shredded Ham with Currant Jelly 
 
 One-quarter teaspoonful Armour's Extract of Beef 
 Vz tablespoonful butter 
 10 grains paprika 
 Vi cup currant jelly 
 "% cup sherry wine 
 1 cup cold cooked ham. cut in small strips 
 
 DIRECTIONS FOR PREPARING 
 
 Melt butter and currant jelly in the chafing dish; add Extract of 
 Beef, paprika, wine, and ham. Simmer 5 minutes. 
 
 Shrimps a la Creole 
 
 One cup Bro'wn Soup Stock made from Armour's Extract of Beef 
 Yz pint shrimps 
 
 1 teaspoonful minced onion 
 
 2 tablespoonfuls butter 
 Vi teaspoonful salt 
 
 1 cup strained tomato juice 
 1 teaspoonful chopped parsley 
 1 tablespoonful flour 
 V2 saltspoonful paprika 
 
 DIRECTIONS FOR PREPARING 
 
 Prepare the shrimps by rinsing, draining and cutting in pieces; 
 brown the onion in butter; add the flour, stirring constantly, and add 
 the stock and tomato juice. When the sauce begins to thicken, add the 
 shrimps, parsley, and seasoning; cook until shrimps are heated through. 
 
 24 
 
{^U'BI'NTll^^JITl^I'N-ICBEs < 
 
 Shrimp "Wiggle 
 
 One-half teaspoonful Armour's Extract of Beef 
 Vz teaspoonful salt 
 
 4 tablespoonfuls butter 
 1 Vi cups milk 
 
 2 tablespoonfuls flour 
 Vi teaspoonful paprika 
 
 1 cup shrimps 
 
 1 cup canned peas 
 
 DIRECTIONS FOR PREPARING 
 
 Melt butter and add flour, with salt and paprika, stirring- constantly; 
 then pour on gradually the milk as soon as sauce thickens. Add Extract 
 of Beef, and shrimps broken in pieces, and the peas drained from their 
 liquor. 
 
 Oyster Pan Toast 
 
 One-fourth teaspoonful Armour's Extract of Beef 
 1 dozen large oysters 
 1 tablespoonful butter 
 
 1 cup oyster juice 
 
 2 slices toast 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Melt butter in the chafing dish. As it creams add oysters and juice 
 with Extract of Beef. Season with salt and pepper. Cover and cook 
 2 minutes. Serve on hot toast, moistened with oyster juice. 
 
S selected and concentrated Asparagus 
 juice, retaining all the flavor of fresh 
 Asparagus, and Armour's Extract of 
 Beef. It is intended to be used for 
 basting fowl and game of all kinds, and 
 for seasoning, as well as making a 
 delicious hot drink. 
 
 For Basting — Use one tablespoonful of Asparox to a 
 cup of hot water and baste frequently while cooking. 
 The more frequently the fowl is basted, the more tender, 
 juicy and high-flavored the meat will be. 
 
 For Sauces, Entrees, Ragouts, Etc. — One or more 
 teaspoonfuls of Asparox, thoroughly stirred into the 
 dish just before removing from the fire, imparts an 
 agreeable piquant flavor. 
 
 For Salads — One or more teaspoonfuls in the salad 
 dressing gives an appetizing flavor and aids in its 
 digestion. 
 
 As a Hot Drink — Use one or more teaspoonfuls to 
 a cup of boiling water and add a half-ounce of rich milk 
 or cream, and salt or pepper to season. 
 
 27 
 
Veal Croquettes 
 
 2 cups cold cooked veal, chopped 
 Y2 teaspoonful salt 
 Yi teaspoonful white pepper 
 volk, of 1 egg 
 few grains paprika 
 few drops onion juice 
 1 cup Thick White Sauce 
 
 DIRECTIONS FOR PREPARING 
 
 Cool, shape into croquettes, crumb and fry. 
 
 To Make Thick White Sauce 
 
 Three teaspoonfuls Armour's Asparox 
 1 cup milk 
 J-3 cup flour 
 li teaspoonful salt 
 few^ grains paprika 
 
 DIRECTIONS FOR PREPARING 
 
 Place butter in saucepan; stir until melted and bubbling. Add 
 flour mixed with seasonings, and stir until thoroughly blended. Pour 
 on gradually the milk, adding about one-third at a time, stirring 
 until well mixed; then beat until smooth. 
 
 Cream Toast, with Asparox 
 
 One tablespoonful Armour's Asparox 
 1 tablespoonful butter 
 1 scant teaspoonful flour 
 1 pint cream or rich milk 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Let milk come to a boil. Add butter and flour mixed together, 
 
 then Asparox, and salt and pepper. Bring to a boil, then pour over 
 
 freshly toasted bread. 
 
 28 
 
e>TI'JbI'Nj¥J^'Y77T7^IWICBE^ ^ 
 
 Cream of Asparox 
 
 Two tablespoon fuls Armour's Asparox 
 
 2 tablespoonfuls butter 
 
 1 quart milk 
 Vz teaspoonful salt 
 
 1 tablespoonful flour 
 
 1 pinch of celery salt 
 M teaspoonful paprika 
 
 DIRECTIONS FOR PREPARING 
 
 Melt butter; add flour, stirring thoroughly. Add milk and bring 
 to boil. Then add the Asparox and seasoning. May be served with 
 
 croutons. 
 
 Murray Hill Potatoes (Ala Asparox) 
 
 Cut 4 cold boiled potatoes and 6 hard boiled eggs in one-fourth inch 
 slices. Put layer of potatoes in buttered baking dish; sprinkle with 
 salt and pepper. Cover with layer of eggs, repeat, and pour over 2 
 cups of Sauce Asparox. Cover with buttered cracker crumbs and bake 
 until crumbs are brown. 
 
 Sauce Asparox 
 
 One tablespoonful Armour'3 Asparox 
 1 pint cream or rich milk 
 
 Wi tablespoonfuls butter 
 1 tablespoonful flour 
 
 pinch of salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Heat milk, add butter and flour stirred together. Then add Asparox 
 and boil. Season to taste. 
 
 29 
 
Tl^IWJCBE^ 
 
 Escalloped Fish 
 
 One cup Sauce Asparox 
 
 1 li cups cold white fish 
 
 Yz cup buttered cracker crumbs 
 
 salt and pepper 
 
 sprig of parsley 
 
 DIRECTIONS FOR PREPARING 
 
 Covei- bottom of dish with one-half the fisli. Sprinkle with salt and 
 pepper, ^'^id pour over one-lialf the sauce. Repeat. Cover with crumbs 
 and bak*^ in hot oven until crumbs are brown. 
 
 30 
 
Appropriate Sauces for Serving with — 
 
 Roast Beef / Tomato Catsup. 
 
 I Grated Horse-radish. 
 
 Roast Mutton Stewed Gooseberries. 
 
 Roast Lamb Mint Sauce. 
 
 Roast Pork Apple Sauce. 
 
 Roast Turkey f Cranberry or Celery. 
 
 i Plum or Grape Sauce. 
 
 Roast Chicken Currant Jelly. 
 
 Boiled Turkey Oyster Sauce. 
 
 Broiled Steak Mushrooms— Fried Onions. 
 
 Pigeon Pie Mushroom Sauce. 
 
 Roast Goose Apple Sauce. 
 
 Fried Salmon Egg Sauce. 
 
 Broiled Mackerel Stewed Gooseberries. 
 
 Boiled or Baked Fish . . ) i^'^i^^ Cream Sauce. 
 
 I Drawn Butter Sauce. 
 
^1 
 
 y<r 
 
 S A combination of all that is best in 
 fresh ripe tomatoes, spices, herbs, and 
 meat, highly concentrated and delicious- 
 ly seasoned. It may be used as a 
 relish fur vegetables, meat and fish, or 
 as a stock for making a rich tomato 
 soup or refreshing bouillon. Armour's Tomato 
 Bouillon supplies tomatoes in a concentrated form for 
 culinary uses. It saves the time and trouble of preparing 
 canned or fresh tomatoes for seasoning purposes. It 
 will keep indefinitely if container is kept corked, and is 
 pure and wholesome. 
 
 33 
 
e>'UlbIjN'n'R3Y7IT'I^I'N:KBEs < 
 
 Suggestions for Using 
 
 ARMOUR'S 
 TOMATO BOUILLON 
 
 Tomato Bouillon 
 
 Two teaspoonfuls Armour's Tomato Bouillon 
 ^i pint boiling -water or hot milk 
 salt and pepper to season 
 
 DIRECTIONS FOR PREPARING 
 
 Serve in bouillon cups with saltine wafers. When baking beans 
 add a little of Armour's Tomato Bouillon and rote the fine flavor. 
 
 Baked Fish 
 
 Take one-third cup of Armour's Tomato Bouillon. Place in pan 
 with fish. Add a slice of onion and parsley and baste often while fish 
 is cooking. 
 
 Oyster Cocktail 
 
 Take 1 tablespoonful of lemon juice with half cup of Tomato 
 Bouillon. Season with salt, pepper, and tabasco. Add 1 pint of small 
 oysters, and chill thoroughly before serving. 
 
 34 
 
z 
 
 Sardines a la Creole 
 
 Drain choice sardines and lay on strips of toast. Partially cover 
 with Tomato Bouillon and grated cheese, and brown in a hot oven 
 
 Tomato Puree 
 
 One-half cup Armour's Tomato Bouillon 
 2 tablespoonfuls butter 
 
 1 pint milk 
 
 2 tablespoonfuls flour 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Melt the butter, add the flour and stir. Add the milk and cook until 
 creamy. Then add Tomato Bouillon and season. Serve with croutons. 
 
 Tomato Sauce 
 
 One cup Armour's Tomato Bouillon 
 
 1 teaspoonful minced onion 
 
 1 tablespoonful flour 
 
 1 tablespoonful butter 
 Yo. teaspoonful salt 
 
 1 teaspoonful chopped parsley 
 
 DIRECTIONS FOR PREPARING 
 
 Brown the onion in the butter, add the flour and thoroughly brown. 
 Add the Tomato Bouillon and parsley. Cook until it thickens. 
 
 35 
 
Molasses Cookies 
 
 One egg 
 1 cup molasses 
 1 tabiespoonful ginger 
 /3 cup hot ■water 
 1 cup sugar, bro'wn 
 I cup shortening, butter and lard 
 1 tabiespoonful soda 
 1 tabiespoonful vinegar 
 a pinch of salt 
 
 DIRECTIONS FOR PREPARING 
 
 Stir egg and sugar to a cream. Add molasses, shortening, and 
 ginger, stirring all together. Dissolve soda in hot water and add. Put 
 in vinegar last thing before flour. Mix as stiff as sugar cookies. 
 
 Wheat Muffins 
 
 Two cups flour 
 14 teaspoonful salt 
 3 tablespoonfuls melted butter 
 
 1 to 1 /i cups milk 
 
 2 teaspoonfuls baking pow^der 
 2 tablespoonfuls sugar 
 
 1 egg 
 
 DIRECTIONS FOR PREPARING 
 
 Sift together thoroughly, flour, salt, and baking powder. Then add, 
 well beaten together, egg, sugar, melted butter, and milk. Stir well. 
 Bake quickly. (20 minutes.) 
 
Marguerites 
 
 Whites of 2 eggs 
 1 cup chopped pecans 
 1 cup pulverized sug^ar 
 1 teaspoonful vanilla 
 
 DIRECTIONS FOR PREPARING 
 
 Whites of eggs beaten stiff. Add sugar, stirring well, then pecans 
 and vanilla, stirring all together. Spread the mixture on fresh zephyr- 
 ettes, and brown slowly in the oven. 
 
 Brown Bread 
 
 . /i2 cups Graham flour 
 14 cup wheat flour 
 li cup corn meal 
 H cup molasses 
 1 teaspoonful salt 
 I teaspoonful soda 
 % cups sweet milk 
 
 DIRECTIONS FOR PREPARING 
 
 Dissolve soda in milk. Mix dry ingredients and sift. Add molasses 
 and milk. Stir until well mixed. Turn into a buttered mold and 
 steam 2 hours. 
 
 Egfgs in Cases 
 
 Break 5 eggs and leave the yolks in half of the shell, taking care to 
 keep them unbroken. Beat whites until very stiff and arrange on a 
 buttered platter. Make hollows in the whites and drop a yolk in each 
 nest thus made. Dredge with salt and paprika, put in a bit of butter 
 on each yolk, and bake in a moderate oven till set (from 5 to 8 minutes). 
 Garnish with parsley and serve from dish in which they are cooked. 
 
 37 
 
Snickadoodle 
 
 Two cups sugar 
 ^A cup butter 
 3 teaspoonfuls baking powder 
 
 1 cup milk 
 3 cups flour 
 
 2 eggs 
 
 DIRECTIONS FOR PREPARING 
 
 Stir butter and sugar to a cream; add milk, then flour well sifted 
 with baking powder. Eggs unbeaten put in last thing. Sugar and 
 cinnamon sprinkled on top. Use large tins and spread thin. 
 
 Aspic Jelly 
 
 For garnishing Salads, Game, and Entrees, 
 and for the Invalid and Convalescent 
 
 One teaspoonful Armour's Extract of Beef 
 Vz package acidulated gelatine 
 I pint hot w^ater 
 
 1 cup cold w^ater 
 Vz cup sherry w^ine 
 
 2 teaspoonfuls sugar 
 
 DIRECTIONS FOR PREPARING 
 
 Cover gelatine with cold water; let stand 5 minutes. Then add hot 
 Waaler, sugar, and wine. Strain and put into mold until cold. 
 
 38 
 
2 rounding or 4 even teaspoonfuls of baking powder to 1 quart nf tlour. 
 
 1 teaspoonful of flavoring extract to 1 quart custard. 
 
 1 teaspoonful of soda to 1 pint sour milk. 
 
 1 teaspoonful of Armour's Extract of Beef to 1 quart hot water. 
 
 1 teaspoonful of mixed herbs to 1 quart soup stock. 
 
 1 teaspoonful soda to 1 cup molasses. 
 
 % teaspoonful of Armour's Extract of Beef to 1 cup hot water. 
 
 1 teaspoonful of salt to 1 quart of soup stock or 2 quarts of flour. 
 
 1 tablespoonful of each chopped vegetable to 1 quart soup stock. 
 
 1 teaspoonful or more, to suit the taste, of Armour's Tomato Bouillon. 
 
 1 teaspoonful or more, to suit the taste, of Armour's Asparox. 
 
 39 
 
**See that the jar is in a blue carton '* 
 
S not an Extract of Beef. The latter is a 
 culinary article for making^soui)S, sauces, 
 etc., while Soluble Beef is a food for 
 the invalid and convalescent. 
 
 With Soluble Beef a more nourishing 
 bn»th may be made than it is i)ossil)Ie 
 to make from fresh meat by the usual household methods. 
 One teaspoonful of Soluble Beef is ecjual in nutriment to 
 from 10 to 20 teaspoonfuls of beef juice. 
 
 Soluble Beef is packed in small opal jars, similar to 
 Hie one used for Extract t»f Beef, but the 2-oz. and 4-oz. 
 sizes are in a blue carton. It is designed especially 
 as a food for the invalid and convalescent, particularly 
 for those suffering from affections of the stomach and 
 bowels, (jr of low vitality. It will keep indefinitely in 
 any climate, and may be taken as desired at any time. 
 Care, however, should be exercised not to use too great 
 a quantity and thereby impart an apparent bitterness 
 to the broth, and to properly season it before serving. 
 
{^IJJ^Il^TI'RSYTITl^I'NJCBEs < 
 
 Beef Tea 
 
 Nourishing 
 
 One-fourth teaspoonful Armour's Soluble Beef 
 1 cup hot water 
 salt and pepper to taste 
 
 DIRECTIONS FOR PREPARING 
 
 Take the water at its first boil, add the Soluble Beef and stir until 
 thoroughly dissolved. Season and serve. 
 
 Frozen Beef Tea 
 
 An Appetizing Dish for Feverish Invalids 
 
 To a cup of the above Beef Tea add a small quantity of French gela- 
 tine, previously dissolved in a tablespoonful of water, and set on ice 
 until jellied. Serve cold with salt and pepper to taste. 
 
 Celeried Beef Tea 
 
 One-half teaspoonful Armour's Soluble Beef 
 2 tablespoonfuls chopped celery- 
 salt 
 2 cups water 
 
 DIRECTIONS FOR PREPARING 
 
 Clean and cook the celery in salted water until tender. Strain. Add 
 Soluble Beef and season. A little milk or cream can be used if desired. 
 
 42 
 
{^IJ'blWTT'RsYTIT'RsI'NlCJbEs ^ 
 
 Rice Water 
 
 One-half teaspoonful Armour's Soluble Beef 
 2 tablespoonfuls rice 
 2 cups cold water 
 
 milk or cream 
 
 salt and pepper 
 
 DIRECTIONS FOR PREPARING 
 
 Pick over rice and wash, add to water and boil until tender; strain; 
 add Soluble Beef, stirring until dissolved; season and re-heat. A half 
 inch piece of stick cinnamon may be cooked with rice, and will assist in 
 reducing a laxative condition. Add milk or cream if desired. 
 
 Egg-nog 
 
 One-quarter teaspoonful Armour's Soluble Beef 
 1 <^ti 
 % cup milk. 
 
 1 tablespoonful sugar 
 
 2 tablespoonfuls wine 
 
 1 tablespoonful brandy 
 salt 
 
 DIRECTIONS FOR PREPARING 
 
 Beat eggs slightly; add pinch of salt, sugar, and wine. Mix thor- 
 oughly; add milk, first dissolving Soluble Beef in milk. Strain. Wine 
 may be omitted and a very slight grating of nutmeg used. 
 
 Albutnenized Milk 
 
 For Invalids and Convalescents 
 
 One-quarter teaspoonful Armour's Soluble Beet 
 1 cup milk 
 
 white of 1 egg 
 
 DIRECTIONS FOR PREPARING 
 
 Put milk in tumbler. Dissolve Soluble Beef in a small quantity of 
 warm water, add, with white of ^%%, and shake thoroughly until v.ell 
 mixed. A small pinch of salt can be added last. 
 
 43 
 
e>Ul5l'N7l'R3YTIT'^I'NTCBE^ < 
 
 Cocoa Cordial 
 
 Strengthening and Sustaining 
 
 One-quarter teaspoonful Armour's Soluble Beef 
 
 1 teaspoonful cocoa 
 
 1 teaspoonful sugar 
 
 Vz cup boiling -water 
 IH tablespoonfuls port wine 
 
 DIRECTIONS FOR PREPARING 
 
 Mix cocoa and sugar. Add enough of the water X.<^ form a paste. 
 Stir in remainder of water and Sohible Beef and boil 1 minute. Then 
 add wine and serve hot. Useful in cases of chill or exhaustion. 
 
 Wine Jelly 
 
 A Nutritious and Appetizing Food for Invalids 
 
 One-half teaspoonful Armour's Soluble Beef 
 K package gelatine 
 
 1 cup boiling water 
 
 1 tablespoonful sugar 
 Va cup cold water 
 V2 cup sherry wine 
 juice of half a lemon 
 
 DIRECTIONS FOR PREPARING 
 
 Cover the gelatine with cold water, and let stand 30 minutes. Dis- 
 solve the Soluble Beef and sugar in hot water, and pour over gelatine, 
 stirring until dissolved. Strain, and add wine and lemon juice. Pour 
 into a mold previously wet with cold water, and stand away to harden. 
 Serve very cold. 
 
 44 
 
Toast Water 
 
 For a Weak Stomach 
 
 One-quarter teaspoonful Armour's Soluble Beef 
 
 Equal measures of stale and toasted bread and boiling water 
 
 salt 
 
 DIRECTIONS FOR PREPARING 
 
 Cut bread in quarter-inch slices, put in pan, and dry tlu)roughly in a 
 slow oven until crisp and brown. Break in pieces. Add water, first 
 dissolvintj the Soluble Beef in it. Let stand one hour, strain through 
 cheesecloth and season. Tiiis is often beneficial in cases of extreme 
 nausea. 
 
 45 
 
PACE 
 
 Albumenized Milk 4.3 
 
 Alphabet Soup 11 
 
 Appropriate Sauces , 31 
 
 Armour's Soluble Beef 41 
 
 Armour's Tomato Bouillon 33 
 
 Asparox 27 
 
 Aspic Jelly 38 
 
 Baked Fish 34 
 
 Beef Bouillon 12 
 
 Beef Tea 42 
 
 Brown Bread 37 
 
 Brown Soup Stock 11 
 
 Celeried Beef Tea 42 
 
 Chafing Dish Wrinkles ]') 
 
 Cocoa Coriial 44 
 
 Corn Chowder 16 
 
 Cream of Asparox 29 
 
 Cream of Celery Soup 13 
 
 Cream Toast with Asparox 28 
 
 Creamed Lobster 21 
 
 Croquettes of Odds and Ends 17 
 
 Croutons 17 
 
 Easy Vegetable Soup 13 
 
 Egg-nog 43 
 
 Eggs a la Creme 22 
 
 Eggs in Cases 37 
 
 English Monkey 23 
 
 Escalloped Fish 30 
 
 Fricassee of Dried Beef 23 
 
 Frozen Beef Tea 42 
 
 Golden Buck .20 
 
 Iced Bouillon 12 
 
 Lobster a la Newburg 21 
 
 Macaroni Soup 14 
 
 Marguerites 37 
 
 Miscellaneous 36 
 
 Mock Mince Pie 22 
 
 Molasses Cookies 36 
 
 Murray Hill Potatoes (A la Asparox) 29 
 
 46 
 
PACK 
 
 Ox-Tail Soup 15 
 
 Oyster Cocktail .^4 
 
 Oyster Pan Roast 25 
 
 Pea Soup 12 
 
 Potagre a la Creole 16 
 
 Potato Soup 15 
 
 Rice Water 4.> 
 
 Sardines a la Creole 35 
 
 Sauce Asparox 29 
 
 Sauces for Fish and Meats 31 
 
 Shredded Ham with Currant Jelly 24 
 
 Shrimp Wiggle 25 
 
 Shrimps a la Creole 24 
 
 Snickadoodle 3S 
 
 Soluble Beef 41 
 
 Soup Making 8 
 
 Stewed Mushrooms 23 
 
 Stock for Soups 9 
 
 Suggestions for Using Armour's Tomato Bouillon 34 
 
 Table of Proportions 39 
 
 Thick White Sauce 2S 
 
 Toast Water 45 
 
 Tomato Bouillon 34 
 
 Tomato Puree 35 
 
 Tomato Sauce 35 
 
 Tomato Soup 14 
 
 Turkey Soup 14 
 
 Veal Croquettes 2S 
 
 \'egetable Soup 13 
 
 Welsh Rarebit 20 
 
 Wheat Muffins 36 
 
 Wine Jelly 44 
 
^. 
 
 ^4 190S. 
 
 LBAgl05 
 
•,:»..-. 
 
LIBRARY OF CONGRESS 
 
 X:X-