ss3HONO0dOAuvaan ^ „ li^ THE BUSINESS or BEING A HOUSEWIFE A MANUAL TO PROMOTE HOUSEHOLD EFFICIENCY AND ECONOMY EDITED BY j, JEAN PRESCOTTADAI^ f^**^ ' ^' DOMESTIC SCIENCE DIREOOR * — ARMOUR f~° COMPANY CONTRIBUTING EDITORS MILDRED MADDOCKS DIRECTOR OF GOOD HOUSEKEEPING INSTITUTE JANET McKENZIE HILL EDITOR AMERICAN COOKERY LUCY G.ALLEN BOSTON SCHOOL OF COOKERY ANNA B. SCOTT LA DIES' HOM E JOURNAL MART AW. BILLIARD BOSTON SCHOOL OF COOKERY AUCE DYNES FEULING LECTURER Copyright, 1917, Armour and Company K-Js^f^-^y ewife'x^tVO The Business of Being a Housewife ^, THE preparation of food and the management of a home is the oldest business on earth. To-day the knowledge of housewifery has been systematized into an exact science, taught in colleges, expounded on the lecture platform, elaborated and popularized by means of books, magazines and newspaper pages. The business of Armour and Company is to gather the choice food prod- ucts of America, to prepare, to standardize them so quality can be guaranteed and recognized at a glance, and then to distribute them to the world. To do this in a manner that will insure the highest quality food to the consumer at lowest possible cost for the necessary handling and preparing is the ideal on which the Armour institution is founded. In this connection the Armour Department of Domestic Science, under the direction of Mrs. Jean Prescott Adams, is a most active aid. Mrs. Adams understands the housewives' needs; she also knows the vast range and vairiety of Armour food products, the high standard that governs their choice, the expert and sanitary conditions under which they are prepared. Much that has been accomplished in our laboratories and experimental kitchens we feel is of use to Ihe general public, and, therefore, in this little manual we are offering some condensed, practical ideas regarding food preparation and recipes, with tested methods of promoting household efficiency and economy not generally treated in books on cookery. Beginning with a full list of foods, arranged so that well-balanced menus can be easily selected for the various meals, the book follows on with much technicjil information. This includes foundation recipes, or the elementary principles on which many dishes of similar nature may be built, chart show- ing the correct distribution of foods in the kitchen, a scientific method of deep fat frying and a chart of meat cuts, with suggestions for properly cooking the cheaper and less popular portions to produce appetizing and wholesome results. There are also helpful ideas for arranging the kitchen, for testing tem- perature, suggestions for church suppers, picnics, and the ever-yawning school lunch box. There are condensed directions for serving meals both with and without a maid, a list of household utensils used in the practical kitchen and an outline for a household budget which enables the housewife to regulate household expenses. The distributing and spending of the family income is largely in the hands of the housewife; the responsibility for the health and well-being of the family is hers also, and we believe she will welcome what help it is within our power to give on these subjects. In this connection the questions of pure foods and Government Meat Inspection are of great importance. Arm6ur and Company believe in making all food products so that grade as well as purity is guaranteed by the label. Armour meats are prepared under strict Government Inspection and under conditions of sanitation approved of by the Federal Inspectors. It is obvious that meats so prepared are the kind the careful housewife should buy. In the compiling of this book our Domestic Science staff has had the valuable assistance of several food authorities of national reputation. 1 ^ ARMOUR^COMPANY SELECTIVE MENUS ■f Beginning on page 4 are selective menus, arranged for ' v^ breakfast, luncheon, and dinner. To form a reasonably balanced I \ meal, select one article from each "group" contained in the meal. I ^ Breakfast, for instance, has five groups, the fruit, the cereal, the » ^ bread, the main dish, and the beverage. ' Suggestions as to Selecting Breakfast Dishes ^-^^ (1) Cereals, as oatmeal and corn meal, with considerable fat in composition, ^ OJi are better adapted to cold than to hot weather. Also, to eat with them, • c^" select such foods as are deficient in fat ; i. e., choose rice, wheat or barley }■ cereals to eat with bacon, ham, sausage, chops or steak, and select oat- meal and corn meal when fish or eggs are the main dish of the breakfast. Either of these cereals eaten with cream or evaporated milk and some form of bread with butter and a sweet fruit, as bananas, dates and figs, furnish a satisfactory meal without other additions. (2) With bacon, ham, sausage, chops (lamb or pork), the cereal may be omit- ted and an acid fruit, cooked or uncooked, be provided. Potatoes are not a necessity if bread be supplied, but are a welcome addition to meat. (3) The beverage for breakfast is a matter of taste, though cocoa, milk, grape juice or water are the drinks most suitable for children. Points on Selecting DisheS for Dinner (1) A soup for dinner should be light in character, as consomme, broth, or bouillon, that the appetite be stimulated rather than satisfied. If the main dish at dinner be roast beef, let the flavor of some other meat than beef be predominant in the soup. (2) With a meat or fish dish serve one underground vegetable, as potatoes, tur- nips, beets, and one vegetable grown aboveground, as lettuce, cabbage, celery. (3) If the green vegetable is served as a salad, the simple French dressing of oil, acid, salt and pepper is preferable to a rich mayonnaise or a cooked dressing. Reserve these latter dressings for luncheon and supper when the salad serves as the main dish of the meal. (4) The acid in apples and pineapples aids in the digestion of bacon, ham, pork chops and roast pork ; cranberry sauce or fruit jellies harmonize with dishes of poultry, while mint sauce or apple mint jelly is appropriate with lamb, especially when roasted. The acid of lemon is appetizing with fish and shell fish and the flavor of tomatoes is almost equally desirable with any dish of meat, fish, heaps or paste ( macaroni, noodles). (5) Canned fruit, fruit cup, grape juice in gelatine dishes or with tapioca, grape juice sherbet and similar sweet dishes are appropriate after boiled, broiled or roasted meats, while mince pie or strawberry shortcake enriches a dinner in which fish, eggs or some left-over material is the main dish. Hints on Combinations for Supper or Luncheon (1) While any soup is a welcome prelude to supper or luncheon, these meals offer a most favorable opportunity for presenting mock turtle soup, oxtail soup, pea and bean soups, chowders and stews. Any one of these dishes is hearty enough to warrant its service as the main dish of the meal. (2) A lighter soup may be followed with baked beans and pork, cold meat, eggs in any one of a great variety of ways, fish in salad or crejuned on toast, or cooked vegetables in jellied beef extract. (3) Canned fruits and fruit dishes make less nutritious desserts than do mince pie, cake and custards; keep this in mind when making choice of the des- sert dish. If necessary let the dessert make up for any shortcomings in the earlier part of the meal. SELECTIVE MENUS BREAKFAST Fruit Group Providing Mainly Mineral Salts or Bone-Building Material Apple Sauce Apples, Fresh Apples, Baked, with Cream or Evaporated Milk* Apples, Coddled, with Cream or Evaporated Milk* Bananas, Fresh Bananas, Saut6ed or Fried Berries, Fresh in Season, with Evaporated Milk* (Whipped) Berries,* Canned (56) Cherries, Fresh Cherries,* Canned Dates with Cereal Figs with Cereal Fruit Juices,* Grape Juice Grapefruit with Grape Juice* (39) Jams* (56) Jellies* (56) Melons Marmalade Oranges Pineapple, Fresh Pineapple,* Canned, Hawaiian Peaches, Fresh Peaches,* Canned PArs, Fresh Pears,* Canned Prunes, Stewed Tangerines Cereal Group Providing Carbohydrates Corn Flakes with Cream Corn Meal Mush with Cream Cracked Wheat with Cream Hominy* with Cream Rice with Cream Rolled White Oats* with Cream Shredded Wheat with Cream Armour's Veribest Evaporated Milk is excellent to use in place of cream, or it can be diluted to the consistency of ordinary milk. Bread Group Supplies Carbohydrates or Heat and Energy Biscuits, Hot, Baking Powder (22) Biscuits, Raised Bread, Graham Bread, Bran Bread, White Bread, Rye Coffee Cake Com Cake (24) Com Cake, Hunter's (36) Doughnuts (22) Griddle Cakes, Buckwheat, with Maple Syrup Griddle Cakes, Rice, with Maple Syrup Griddle Cakes, Corn Meal, with Maple . Syrup Griddle Cakes, Canned Corn (36) Griddle Cakes, Wheat, withFruitSyrup Gems, Graham Mush, Fried, Corn Meal Muffins, Corn Meal Muffins, Graham (24) Muffins, Whole-Wheat Muffins, Bran Pop-Overs, Graham Rolls, Coffee Rolls, French Rolls, Quick Yeast Rolls, Toasted Rolls, Vienna Toast, White Bread (35) Toast, French, Cream or Milk Zwieback Main Dish Supplies Protein Bacon,* Broiled, with Apple Fritters Bacon,* Broiled, with Fried Hominy Bacon,* Broiled, with Creamed Pota- toes Bacon,* Broiled, with Fried Apples Bacon,* Broiled, with Mashed Pota- toes Bacon,* Broiled, with Pineapple Frit- ters Bacon,* Broiled, with Sweet Potatoes Bacon,* and Eggs* (11) Bacon,* with Liver Beef,* Brisket, Sliced, Sauteed Beefsteak, Broiled, Baked Potatoes (45) Chops, Pork, Mashed Potatoes Chops, Lamb ( Broiled ) , Fried Potatoes Codfish, Creamed Corned Beef,* Hash, Browned Dried Beef,* in Cream Eggs, Boiled Eggs, Stuffed with Devonshire Farm Sausage (47) *This star indicates an Armour Quality Product. Numbers after articles indicate the page on which appears a recipe, or other information regarding same. ( For a complete list of foods to make any recipe or dish in the book see pages 56 and 57.) 4 SELECTIVE MENUS BREAKFAST— Continued Finnan Haddie, Creamed Ham,* Broiled or Fried Ham,* Boiled, Sliced and Sauteed Ham,* Boiled, with Eggs Ham Sandwiches, Hot Kidneys, Broiled Liver, Calves', with Bacon* Luncheon Tongue,* Cold, with Brown Hashed Potatoes Mackerel, Salt Omelet, French Omelet, Dried Beef Omelet, Plain Omelet, Spanish (37) Sausage, Devonshire Farm, with Griddle Cakes (48) Sausage, Meat, Devonshire Farm, with Rice Cakes (47) Sausage, Devonshire Farm, Fried Apples (47) Beverage Group Coffee, with Evaporated Milk* Coffee, Cereal Cocoa Grape Juice* Milk Milk, Malted Tea, Breakfast LUNCHEON OR SUPPER Main Dish Baked Beans,* Pork and Beans, with Tomato Sauce (15) Beef Loaf,* with Ketchup Beef Tongue,* with Spinach Chicken,* Boned Chicken,* Deviled Chicken Loaf * Chicken,* Potted Chicken, on Toast Corned Beef,* Sliced Cold Corned Beef,* Creamed au Gratin (17) Cheese,* Melted on Toast Eggs,* Poached on Toast Eggs au Gratin Egg Salad (36) Frankfurters,* with Potato Salad (48) German Salami Sausage,* Sliced Ham,* Boiled, Served Cold, with Po- tato Salad, Tomato Salad, Green Vegetable Salad or Macedoine of Vegetable Salad Ham,* Hot Baked, with Celery and Apple Salad, Pineapple Salad, Orange Salad, Cabbage Salad, Cole- slaw, or with Cider, Champagne, To- mato, Brown, or Currant Jelly Sauce (8) Ham,* Hot Boiled, with Boiled Cabbage, Cauliflower, Brussels Sprouts, Spinach, Chard, Dande- lions, Beets, Greens, or Kale (9) Ham Loaf,* Sliced, with Mustard Heart, Stuffed, Baked Lamb Stew (Flank End of Chops) Lambs' Tongues, Mint Sauce Luncheon Beef,* Garnished with Olives and Cucumbers Luncheon Beef,* Stew Luncheon Meat * Luncheon Meat,* Country Style Luncheon Meat,* New England Style Luncheon Meat,* New Orleans Luncheon Meat,* Pressed Meat Loaf,* Cold (50) Meat Loaf,* Sliced Cold (15) Meat Loaf,* Heated with Brown Sauce, Horse-Radish Sauce or To- mato Sauce Peanut Biscuit (31) Salmon,* Creamed on Toast Salmon Salad* (18) Salmon,* Escalloped in Green Peppers Sardines * Sausage,* Lackschinken Sausage, Devonshire Farm (47) Sausage,* Dry ( 43 ) Sweetbreads, Creamed Tongue,* Lunch, Pork Tripe Turkey,* Boned Tuna Fish * Sandwiches Beef,* Deviled, Horse Radish Sauce Chicken,* Potted or Deviled *This star indicates an Armour Quality Product. Numbers after articles indicate the page on which appears a recipe, or other information regarding same. ( For a complete list of foods to make any recipe or dish in the book see pages 56 and 57.) 5 SELECTIVE MENUS LUNCHEON OR SUPPER— Continued Ham/ Cold Boiled, 12 styles (9) Ham,* Deviled Meat Loaf,* Special Pork and Beef,* Potted Tongue,* Deviled or Potted Turkey,* Potted Vegetable Group Asparagus Salad Beans, Fresh String Beans, Canned String Beets, Buttered Beets, Pickled Cabbage, Boiled, Buttered Carrots, Creamed Celery, Stuffed with Cheese * Cauliflower Celery Com,* au Gratin, Creamed (17) Cranberry Sauce Cucumbers, Sliced Eggplant French Endive, Green and Red Pepper Rings with French Dressing Hominy,* with Tomato Pur6e Lettuce-and-Tomato Jelly Lettuce, with French Dressing Lettuce, with Mayonnaise Dressing Onions Peas* Potatoes, Boiled Potatoes, Creamed Potatoes, Mashed Potatoes au Gratin Potatoes, Riced Romaine, with Beef Extract Gelatine Cubes Slaw, Cole Saratoga Chips Spinach, Cold, French Dressing Spinach, Hot Squash Succotash Sweet Potatoes, Baked Tomatoes,* Scalloped (36) Tomatoes, Sliced, with Beef Extract Jelly Tomatoes,* Stewed Turnips Bread Group Biscuits, Baking Powder ( 22 ) Biscuits, Yeast Bread Sticks Biscuits, Raisin Drop (27) Bran Bread Com Meal Muffins Toast, Buttered ( 35 ) Cookies (24) Crackers, Toasted, with Cheese Doughnuts (22) Graham Muffins (24) Fruit Bread Gingerbread (24) Imperial Sticks Molasses Cookies, Soft (25) Nut-and-Raisin Bread (25) Nut Bread Parker House Rolls Roman Meal Rye Bread Salt Raising Bread Dessert Group Apple, Baked, with Evaporated Milk,* Whipped Apple Turnover Apple Pie Caramel Custard, Baked ( 17) Chocolate Layer Cake (30) Cocoa Cake (30) Cocoa Nut Bars (27) Cornstarch Blancmange Crackers and Cheese Custard, Cup-Baked Fruit Ice Cream, with Canned Fruits * Gingersnaps (27) Grandmother's Cookies (27) Grape Juice,* Parfait (40) Grape Juice,* Pudding (40) Grape Juice,* Sherbet (38) Grape Juice,* Sponge (40) Ice Cream, Made with Evaporated Milk* Mince Pie, Mince Meat* Molasses Gems (31) Peaches,* with Drop Cakes Peaches,* with Marshmallow Topping (41) Peach Shortcake (25) Pineapple,* Hawaiian Strawberry Shortcake (28) White Cake, Mocha Frosting Beverage Group Cocoa Coffee Milk Malted Milk Tea, Hot, Plam Tea, Iced, with Lemon Grape Juice * Lemonade (39) Grape Juice * High Ball (38) Grape Juice,* Plain (38) Russian Tea Grape Juice, with Ginger Ale *This star indicates an Armour Quality Product. Numbers after articles indicate the page on which appears a recipe, or other information regarding same. (For a complete list of foods to make any recipe or dish in the book see pages 56 and 57.) 6 SELECTIVE MENUS DINNER Soup Group Bean Soup, Crackers Beef Broth, Crackers Bouillon, Beef,* Crackers Bouillon, Chicken,* Crackers Bouillon, Clam,* Chowder Crackers Chicken Soup,* with Crackers Clam Chowder, Chowder Crackers Consomme,* with Crackers Lamb Broth, Crackers Mock Turtle Soup,* with Crackers Oyster Stew, Oyster Crackers Oxtail Soup,* with Crackers Pea Soup, Crackers Plain Consomme, with Cheese Crackers Plain Consomme, with Oyster Cocktail Sauce Plain Consomme, with Summer Sau- sage, Crackers Plain Consomme, with Tomato Puree, Crackers Plain Consomm6, with Vegetables, Crackers Tomato Soup,* with Crackers Vegetable Soup,* with Crackers Main Dish Beef, Chuck Roast Beef Tongue and Spinach (18) Brisket Beef,* Breaded (19) Chicken Croquettes and Peas* (23) Chicken, Roast, Garnished with Bacon* (11) Chicken Timbales Corned Beef au Gratin, Creamed (17) Eggs in Ramequins (37) Eggs, Stuffed, White Sauce (37) Ham,* Baked (9) Ham,* Boiled, Served Hot (9) Ham,* Broiled (9) Lamb, Roast Leg Lamb Chops, Broiled Luncheon Beef and Macaroni, Toma- to Sauce (19) Luncheon Beef Stew (19) Macaroni and Cheese (37) Meat Loaf,* with Brown Gravy (15) Pork cmd Beans,* with Tomato Sauce (15) Ribs of Beef, Roast (45) Salmon,* Creamed Salmon, Hot, with Egg Sauce (19) Sausage, Devonshire Farm, Rolls Sea Bass, Broiled Sirloin Steak, Broiled (45) Vegetable Group More than One Vegetable May Be Desired Asparagus, Melted Butter Beans, Butter Beans, String Beans, Wax Beets, Buttered Carrots, Buttered Cauliflower, Croutons of (29) Celery Corn,* Stewed Eggplant Fritters Kale, Scotch Hominy Fritters Onions, Boiled Peas,* Stewed Peppers, Stuffed Potatoes, Boiled Potatoes, Baked Potatoes, Creamed Potatoes, French Fried (25) Potatoes, Mashed Rice, Boiled Spinach Squash, Summer Succotash Sweet Potatoes, Baked Sweet Potatoes, Boiled Tomatoes, Stewed* Tomatoes, Sauteed (25) Salad Group — Including Sauces Apple and Celery Salad Apple Sauce Cranberry Sauce French Endive, Thousand Island, or Russian Dressing Lettuce Salad, French Dressing Pineapple,* Ring (41) Salmon,* Salad (18) Romaine Tuna Fish Salad ( 17) Waldorf Salad Dessert Group Cake, Nut Loaf (31) Cake, White (24) Cake. Spice (24) Chocolate Layer Cake (30) Grape Juice,* Sherbet (39) Marshmallow Peaches (41) Mince Pie (23) Peaches,* Canned, with Cream Pineapple,* Hawaiian, Sliced Strawberry Shortcake Beverage Group Black Coffee Grape Juice* Milk Grape Juice Lemonade Russian Tea *This star indicates an Armour Quality Product. Numbers after articles indicate the page on which appears a recipe, or other information regarding same. (For a complete list of foods to make any recipe or dish in the book see pages 56 and 57.) Armour's Star Ham and Bacon Ham and bacon are among the most popular of meats. They can be served in a great variety of ways. Armour's Star Ham and Bacon are standard staples of food production. The excellence of the Star brand is first assured by careful selection. Only hams of highest grade can bear the brand of Star. The Star cure is a tradition in the Armour establishment, developed and improved by years of experience. When it seemed impossible further to improve either choice or flavor of Star Ham, experiments were conducted which led to the adoption of the Stock- inet Covering. This cleanly knit pro- tector is put on the ham before smoking over the hickory-fed fires; as a result, juices are better retained, flavor is in- tensified, and the ham reaches the con- sumer still protected by the Stockinet Covering. Many women practice econ- omy by buying a whole Star Ham to slice and cook as occasion justifies. Star Bacon is of the same high quality as Star Ham — selected with the same care and perfected by the famous Armour cure. In strips of well-proportioned fat and lean it slices easily and comes from the pan tender, tasty and delicious. We also offer this bacon under the brand of Veribest. For this product the strips are cut in thin, even slices and daintily packed in handy cartons and glass jars. This convenient way of marketing a most appetizing and nourishing food is appreciated by the progressive housewife. The high food value of bacon and the fact that it is easily digested by all should be considered when planning menus for young and old. What to Serve with Star Ham Method: Serve hot boiled Star Ham with boiled cabbage, cauliflower, Brussels sprouts, spin- ach, chard, dandelions, beet greens or kale. Dress the first three with butter, cream or hollandaise sauce. Scalloped tomatoes, scalloped cabbage, scalloped potatoes either white or sweet, apple sauce or spiced pickled fruit of any kind are also appropriate with Star Ham. Armour's Horse-Radish Mustard adds to the zest of every ham dish. Method: Serve hot baked Star Ham with any of the vegetables or relishes suggested for hot boiled ham, also with celery and apple, pineapple, or orange salad, with cabbage salad (all with French dressing), coleslaw, or with cider, champagne, tomato, brown or currant jelly sauce. Method: Serve cold boiled or baked Star Ham with potato salad, to- mato salad, tomato jelly salad, green vegetable salad, mac6doine of vegetable salad. Method: Serve broiled Star Ham or Bacon, with baked or fried bana- nas, apple or pineapple fritters, fried apples, and creamed or mashed potatoes. 8 Foundation Recipes Boiled Skinned Star Ham Method: Wash the ham or wipe with a damp cloth as is needed. Set to cook in cold water to cover; heat to the boiling point, let boil ten minutes, then simmer until tender, turning the ham after cooking three hours. It will take six hours or longer to cook a ham weighing about twelve pounds. If the ham is not too tender, let partly cool in the water; if cooked so that the shank bone slips out easily, remove at once from the water. If the ham be overcooked it cannot be cut in thin, smooth slices. Baked Star Ham Method : Start the ham as for boiled ham ; after cooking four hours re- move the ham from the water, cut the skin in points about five inches from where it meets the shank bone, retain the skin around the bone and remove the rest. Mix a cupful of the cooking liquid with a cupful of cider or half a cupful of cider vinegar and pour over the ham set in a baking pan ; let cook two hours in a moderate oven, basting often with the liquid in the pan. Re- move from the oven and insert cloves in the fat of the ham from which the skin has been taken ; press these into the ham in a symmetrical manner. Mix half a cupful of brown sugar with half a teaspoonful of pepper and half a cupful of fine cracker crumbs and sprinkle over the portion containing the cloves; return the ham to the oven for one hour. Broiled Star Ham Method: Cut very thin slices from the center of a Star Ham (trim off the skin), cover with boiling water and let stand on the back of the range, where the water will not boil, ten minutes, then dry on a cloth. Have ready a hot, well-oiled broiler; set the ham in place and let cook over clear coals or under a gas burner until well browned, here and there. Serve on a hot plate. Thicker slices of cold boiled or baked Star Ham may be broiled over the coals until the fat is delicately colored. Ham Sandwiches White bread, lettuce hearts, mayonnaise dressing White bread, mayonnaise dressing Rye bread, butter and currant jelly Whole-wheat bread, butter and chopped cress Slices Baking powder biscuit, sauce tartare Boiled Boston brown bread, butter and chopped olives Star -{ White bread, butter and mustard Ham White bread, butter and chopped mustard leaves with Whole-wheat bread, butter and sliced or chopped mustard pickles Whole- wheat bread, butter and piccalilli Graham bread, butter and currant jelly English muffins, hollandaise sauce Method : Bread for sandwiches is at its best after having been baked twenty-four to thirty-six hours. The slices should be cut less than one-fourth of an inch in thickness. Cut or trim into the desired shape, then spread with butter and such other materials as are to be used, taking care that nothing is brought to the edge of the bread to soil the hands in eating. The ham should be cut in slices of uniform thickness and some fat should be retained. Mayonnaise and sauce tartare (mayonnaise to which fine-chop- ped olives, capers, pickles, onion and parsley are added) make a particularly well-flavored ham sandwich. Use mustard in both dressings. Hollandaise sauce is an emulsion of egg yolks and butter, made acid with lemon juice prepared by cooking over hot water. Baked Star Ham Method: (See directions on page 9.) It is an economical consideration to buy a whole ham, and is a convenient form of nutritive meat to have in the house in preparation of impromptu luncheons. Either baked or boiled Star Ham is appetizing in many different forms, especially as a part of the ever popular sand- wich. Boiled Star Ham, Boneless Method: Purchase a whole Armour's Star Boiled Ham. This product is of the highest quality, perfectly boiled. It has been boned, and is ready to eat. Note the methods of use on pages 8 and 9. It is economical to buy a whole ham. 10 flour Armour's Veribest Bacon Roast Chicken Garnished with Bacon chicken salt, pepper Method: Dress, clean, stuff and truss the chicken; then sprinkle well with salt and pepper; place on a rack in a dripping pan to which add enough hot water to prevent burning. Arrange strips of Veribest Bacon across the chicken breast. Place in a hot oven for the first fifteen minutes; reduce the tem- perature, baste and turn each fifteen minutes until the chicken is tender. Allow twenty minutes to the pound for roasting. The more tender the chicken, the shorter time required for cooking. Bacon and Eggs Method: Put a frying pan over the fire and at once lay in slices of Veribest or Star Bacon. Let cook slowly until the fat is well tried out and the bacon of an amber color on one side, then turn to crisp and color the other side. Drain the bacon on soft paper, keeping it warm meanwhile. Break fresh laid eggs into the bacon fat which should not he allowed to become too hot. Baste the yolks with the fat, and as soon as the white is "set" press a spatula between each egg and the pan to avoid over- cooking. Remove the cooked eggs to a warm dish; set the bacon around them ; garnish with parsley. Cooked at the proper temper- ature, eggs fried in bacon fat have the appearance of poached eggs. 11 Preparing an Informal Luncheon Each of the four columns is a complete menu. The first and fourth are more elaborate than the others. Groupings across show similar articles which may be exchanged. II III IV Veribest Mock Turtle Soup Soup Sticks Celery, Onions, Salted Nuts Veribest Consomme Veribest Tomato Veribest Vegetable Croutons of Veribest Soup Soup Deviled Ham Imperial Sticks Veribest Luncheon Veribest Chicken Beef, Sliced, Loaf With Veribest Chili Sauce Creamed Veribest Com au Gratin Veribest Tuna Fish Salad Scalloped Veribest Tomatoes Lettuce & Veribest Salmon Salad Toast Fingers Salted Wafers Veribest Corned Beef, Creamed, au Gratin Veribest Salmon Croquettes Veribest Boned Turkey, Sliced Thin Veribest Canned Peas, Mashed Potatoes, Cranberry Sauce Lettuce French Dressing Baked Apple with Veribest Evaporated Milk Baked Caramel Custard Coffee, Coffee, Veribest Veribest Evaporated Milk Evaporated Milk (Recipes indexed on pages 59 and 60) Com Starch Blancmange Veribest Canned Peaches Toasted Crackers Coffee, Coffee, Veribest Veribest Evaporated Milk Evaporated Milk Easily Prepared Church Suppers Hot Canned Veribest Salmon, Egg Sauce Plain Boiled Potatoes Homemade Pickles Yeast RoUs (reheated) Veribest Ox Tongue, Sliced Thin Veribest Ham Loaf, Sliced Thin Macaroni in Tomato Sauce Homemade Pies Veribest Cheese Coffee with Veribest Evaporated Milk II Veribest Chicken Soup Veribest Pork and Beans, Tomato Sauce Veribest Corned Beef, Sliced Thin . Veribest Lunch Tongue, Sliced Thin Potato Salad Graham, White and Rye Bread Doughnuts Veribest Cheese Coffee with Veribest Evaporated Milk (Recipes indexed on pages 59 and 60) III Veribest Tomato Soup Veribest Brisket Beef, Sliced Thin, Chili Sauce Creamed Potatoes (Veribest Evaporated Milk) Com Bread White Bread Veribest Tuna Fish Salad Veribest Canned Peaches, Frozen Homemade Cake IV Veribest Luncheon Beef, Sliced Thin Scalloped Tomatoes Veribest Salmon Salad Parker House Rolls (reheated) Chocolate Ice Cream Homemade Cake Coffee with Veribest Evaporated Milk 12 Armour's Veribest Package Foods The convenience of ready-cooked foods to be served cold, or with a few minutes heating, is appreciated by all housekeepers. Veribest Package Foods are prepared by expert Armour chefs in Armour's sanitary kitchens and include many delicacies difficult and expensive to prepare in the home. They are not only time-savers, but add variety to the menu. The housewife with a shelf of Armour's Veribest Foods is protected against any emergency. The Veribest Foods sold under the Oval Label include so wide a choice that almost the en- tire menu, day after day, can be satisfactorily arranged from them. The uniform high standard of all these products, whether vegetable, fruit, meat, or fish, begins in the initial step of their preparation, — that is, in the selection. In the meat products, only choice portions of the highest grade meats are chosen. Fresh meat shrinks some fifty per cent in cooking. Ar- mour's Veribest Meats are therefore all food, without waste, and the Armour methods of preparing emd canning preserve all the original juices and fine flavor. On pages 56-57 of this book will be found a complete list of Veribest Package Foods and on the following pages are many appetizing and novel methods of serving these. The Quality Oval Label Armour and Company, believing that public interest demands that the quality of a food product shall be as strictly guaranteed as its purity, have adopted this Quality Oval Label, a trade-mark that is as well a grade- mark, guaranteeing both food excellence and purity. This Label is the designating mark of the top grade in each line of Armour foods. When you see the Oval Sign on a dealer's store front, you know Armour's Quality Oval Label Goods are on his shelves. If you cannot obtain all Armour Oval Label Products, write to Armour and Company, Chicago, giving your dealer's name and ad- dress. Easily Prepared Lunches for Campers Veribest Oxtail Soup Veribest Pork and Beans Veribest Corned Beef, Sliced Thin Hot Biscuit Coffee with Veribest Evaporated Milk II Chowder of Veribest Canned Com Veribest Corned Beef Hash, Veribest Ketchup Veribest Lambs' Tongues, Sliced Hunter's Com Cake Coffee with Veribest Evaporated Milk III Veribest Chicken Soup Veribest Dried Beef, Frizzled Veribest Luncheon Meat, Sliced Thin Veribest Canned Com Griddle Cakes Potatoes Baked in Hot Ashes Coffee with Veribest Evaporated Milk (Recipes indexed on pages 59 and 60) IV Veribest Vegetable Soup Veribest Brisket Beef, Breaded and Fried Veribest Pork and Beans Veribest Tomatoes Stewed with Cracker Crumbs Doughnuts Veribest Cheese Coffee with Veribest Evaporated Milk V Veribest Tomato Soup Veribest Hot Salmon, Pickle Sauce Boiled Potatoes Veribest Canned Peas Creamed Veribest Dried Beef Com Bread Gingerbread Veribest Cheese Coffee with Veribest Evaporated Milk VI Stew of Veribest Luncheon Beef, Onions and Peas Veribest Pork and Beans Boston Brown Bread Veribest Peanut Butter Dried Apple Dumpling Coffee with Veribest Evaporated Milk Easily Prepared Lunches for Auto Parties Veribest Deviled Ham Sandwiches Veribest Peanut-Butter Sandwiches ■ Veribest Veal Loaf, Sliced Thin Buttered Rolls Coffee with Veribest Evaporated Milk in Thermos Bottle Fresh Fruit II Veribest Potted Turkey Sandwiches Veribest Sardines Wrapped in Parchment Paper Baking Powder Biscuit, Buttered Hot Veribest Cocoa in Thermos Bottle Chicken Salad (Veribest Boned Chicken) in Yeast Rolls (cases) Sandwiches of Bread, Veribest Corned Beef and Veribest Chili Sauce Olives Hot Coffee with Veribest Evaporated Milk in Thermos Bottle VI Veribest Tuna Fish Salad ( in jiaper cups) Boiled Veribest Eggs Stuffed with Veribest Deviled Ham Graham Bread-and-Butter Sandwiches Olives Veribest Peanut-Butter Fudge III Veribest Dried Beef Sandwiches Veribest Lunch Tongue, Shced Thin Yeast Rolls, Buttered Olives Hot Tea in Thermos Bottle IV Veribest Sardine-and-Egg Sandwiches Veribest Chicken Loaf, Shced Thin Bread-and-Butter Sandwiches Pickles Veribest Grape Juice Lemonade (Thermos Bottle) (Recipes indexed on pages 59 and 60) When putting up lunch to be eaten in a car or by the wayside, care should be taken to so wrap each item of food that the fingers be not soiled therewith. Appropriate (not lettuce) salads disposed in individual cups may be carried with ease. Forks should be sent along with the salad. Little cakes or sandwiches, each wrapped separately in parchment paper, may be eaten from the paper without coming in contact with the fingers. In making sandwiches, remove or retain the crusts of bread according to preference, but let the slices be of uniform thickness throughout. Several thin slices of meat are preferable to one thick slice. Any salad dressing, save French dressing, may be used in place of butter. Butter should be beaten to a cream and variety may be secured by gradually creaming into it, chili sauce, tomato ketchup, mustard, horse-radish or chopped capers. By removing a thin piece from the top of a yeast roll and taking out the crumb a good receptable to carry a salad made of celery and chicken or veal loaf is presented. The top of the roll, pressed back in place, protects both salad and fingers. VII Veribest Cold Lcimbs' Tongue, Sliced Mint Jelly Baking Powder Biscuit, Buttered Custard Baked in Cups Veribest Evaporated Milk Hot Veribest Cocoa in Thermos Bottle VIII Mayonnaise of Veribest Sardines Hard- Cooked Veribest Eggs and Celery Hearts Bread-and-Butter Sandwiches Veribest Peanut-Butter Rolls Iced Tea in Thermos Bottle 14 Veribest Pork and Beans, Tomato Sauce can Veribest Pork and Beans, Tomato Sauce celery tips tomatoes Method : Place can in hot water for twenty minutes. Follow directions on top of can in opening. Serve with slices of tomato, and garnish with celery tips. Instead of heating the beans in the unopened can, they may be removed and heated in a saucepan over the fire, or in a chafing dish. Meat Loaf with Brown Sauce Method: Arrange slices of canned meat loaf with sliced tomatoes and cucumbers. Serve hot with brown sauce. BroTvn Sauce 4 tablespoonfuls Oleomargarine speck pepper 4 tablespoonfuls flour 2 cupfuls hot water % teaspoonful salt 2 to 3 teaspoonfuls Armour's Extract of Beef Method: Melt the fat, add flour and seasonings and brown together. Mix beef extract and hot water, and add this to the first mixture gradually, stirring until well mixed and smooth. Q)ok until thickened and warm meat in this. 15 Office Workers' Lunches Hot Consomme in Thermos Bottle Celery and Boned Turkey Salad (in cup) Thin Bread-and-Butter Sandwiches Olives Cup of Baked Custard (evaporated milk) Two Cookies Banana 11 Sliced Beef Tongue Cold Spinach, Sauce Tartare (in cup) Yeast Rolls, Buttered Two Baked Apples Chocolate Cake Tea in Thermos Bottle Grapes III Sliced Brisket Beef Mac^doine of Vegetables in Salad (in cup) Graham Bread and Mustard-Butter Sandwiches Doughnuts Cheese Jar of Ccinned Fruit Hot Coffee in Thermos Bottle IV Cold Ham Timbale, Salad Dressing Rye Bread-and-Butter Sandwiches Olives Celery Bread— Peanut-Butter and Currant Jelly Sandwiches Hot Coffee in Thermos Bottle (evaporated milk) Stewed Figs (in cup) Before the work of digestion can be fairly begun, the food in the stomach must be at a certain temperature. If only cold food be offered the stomach, it will rob the body of its natureil heat to supply its needs. Cold depresses the flow of saliva, while warm food tends to increase such flow. This points to the advisability of including at least one warm dish in any meal. Where heating appliances, as a gas range, are available in an office, the heating of a can of soup offers am easy way of introducing a hot dish into the meal. A cup of hot bouillon is made by dissolving an Armour Bouillon Cube in hot water. It is a splendid mid-morning drink for the office worker and more healthful than tea or coffee for luncheon. When a gas range is not possible the thermos bottle may be used for hot coffee, tea, cocoa or consomm6. Coffee, tea and cocoa, and especially the coffee and cocoa, may be improved and made more nutritious by the addition of evaporated milk. Lunches for High School Pupils Hot Canned Consommd in Thermos Bottle Mayonnaise with Canned Salmon and Peas Thin Bread-and-Butter Sandwiches Apple Turnover Cream Cheese Stewed Figs II Veal Loaf, Sliced Rye-Meal Muffins, Split and Buttered Pickled Beets (sliced in cup) Bread-and-Butter and Peanut-Butter Sand- wiches Choice Stewed Prunes (in cup) Hot Cocoa in Thermos Bottle in Hot Tomato Soup in Thermos Bottle Eggs Scrambled with Potted Ham (in cup) Whole- Wheat Bread-and-Butter Szindwiches Celery Hearts Cornstarch Blancmange with Soft Custard (in cup) Banana IV Hot Chicken Soup in Thermos Bottle Brisket Beef Sandwiches Olives Celery Hearts Chocolate Cake Shelled Nuts Baked Apples (in cup) Children of high school age need foods in variety and such as abound in flavor. At this time of life growth is rapid and the quantity of food eaten, especially of food that is rich in protein (meat, fish, eggs, milk, etc.), should be abundant. While plenty of meat may well form a part of each lunch, care should be taken to present it in an appetizing form. Let the meat be sliced thin and the number of slices not be subject to count. You may send the same materials in one samdwich or in five, but 'the five will be eaten with relish while the one may be brought back home, half eaten. Keep each variety of food distinct from all others. The same thermos bottle will not answer alternately for soup and beverage. Two bottles are needed, and after being washed at night should be left open in the fresh air imtil again needed. Be sure to vjiry the kind of bread often. Crisp lettuce and celery, carefully washed and dried, may be so wrapped in parchment paper that the air is excluded and the vegetables kept in an edible condition. Lettuce should not be used in sandwiches unless they are to be eaten as soon as made, for wilted lettuce is most indigestible. 16 Delicious dishes using Package Foods Veribest Tuna Fish Salad Method : Cut around the can close to the edge, drain off the liquid and turn the fish on a bed of lettuce in a compact shape. Over each can of fish pour a cupful of mayonnaise dressing ; sprinkle the whole with shreds of green or red pepper and slices of olives. Creamed Corned Beef au Gratin 1 cupful Armour's Veribest % teaspoonful salt Evaporated Milk X teaspoonful paprika 1 cupful boiling water 1 can Armour's Veribest % an onion Corned Beef 2 stalks celery 3 tablespoonfuls melted X cupful Cloverbloom Butter Cloverbloom Butter % cupful flour }i cupful cracker crumbs Method : Put the evaporated milk and water over the fire in a double boiler, add the onion and celery and let cook about fifteen minutes, then skim out the vegetables. Cream the butter, beat in the flour, salt, and paprika, and stir into the hot milk; continue to stir until smooth and thickened somewhat, cover and let cook fifteen minutes. Cut the can of corned beef into cubes half an inch in diameter, stir these into the hot milk and turn into a buttered baking dish. Mix the melted butter and crumbs and spread over the meat. Set into the oven to brown the crumbs. Creamed Veribest Com au Gratin 1 can Veribest Corn 1 teaspoonful sugar 3 tablespoonfuls oleomarga- yi cupful Armour' sEvaporat- rine ed Milk 3yi tablespoonfuls flour % cupful water Yi teaspoonful salt 3 tablespoonfuls melted butter X teaspoonful black pepper % cupful fine cracker crumbs Method : The corn may be used as it is or chopped fine. Melt the oleomargarine, add flour, salt, pepper and sugar; stir until well blended and bubbling; add the milk and water and stir until boiling; stir in the corn and turn the mixture into a buttered baking dish. Mix the cracker crumbs with the melted butter, spread them over the corn mixture and let stand in the oven until evenly browned. Baked Caramel Custard % cupful sugar 2 whole eggs lyi cupfuls boiling water 4 egg yolks 1 can A rmour's Veribest Evap- yi teaspoonful salt orated Milk 4 tablespoonfuls sugar Method ; Stir the sugar in a saucepan directly over the fire until melted and of amber color; pour on the boiling water and stir and cook until the caramel is dissolved ; add the evaporated milk ; beat the whole eggs and the yolks, add the salt and sugar, mix thoroughly ; gradually stir the milk mixture into the egg mixture. Butter a baking dish, dredge the butter with sugar; turn in the prep- aration ; put half a dozen or more layers of paper in a dish, on the papers set the dish of custard, pour boiling water around the custard to half its height. Bake till the center of the custard is firm. The water should not boil during the cooking. 17 <<5:i^. Veribest Salmon Salad 1 can Veribest Salmon 4 tablespoonfuls salad oil 2 tablespoonfuls vinegar %. teaspoonful salt Method: Flake the salmon, mix with French dressing made of salad oil, vinegar, salt and pepper. Arrange on lettuce and add mayonnaise dressing. Garnish with sliced hard-boiled eggs. yi teaspoonful pepper crisp lettuce mayonnaise dressing hard-boiled eggs Veribest Beef Tongue and Spinach spinach salt, pepper teaspoonful salt butter small piece pork Armour's Veribest Beef Tongue Method: Wash spinach very carefully in several waters be- fore putting it into boiling water in which has been placed a large teaspoonful of salt and a small piece of pork. Let it boil quickly and when done pour off the water, season with salt, pepper and butter. Heap the spinach in a platter and surround it with thin slices of Armour's Veribest Beef Tongue. (Note directions on can r^arding opening of same.) 18 Luncheon Beef and Macaroni in Tomato Sauce 1 can Veribest Luncheon Beef, % cupful Armour's Oleomargarine cut in cubes Yz cupful flour 1 cupful macaroni, cooked tender 1 teaspoonful salt 4 cupfuls canned tomato puree %, teaspoonful pepper Method : Cook the macaroni in rapidly-boiling salted water until tender. Press enough canned tomato through a sieve to make four cupfuls of thickish Uquid (puree) (Veribest Tomato Soup may be used). Melt the Oleomargarine, in it cook the flour and seasoning, add the tomato and stir until boiling ; add the macaroni and meat and let stand undisturbed over boiling water until very hot Veribest Brisket Beef, Breaded fat salt pork 3 tablespoonfuls cold water or can Veribest Brisket Beef Veribest Evaporated Milk 1 egg cracker crumbs Method : Cut the pork in bits and try out the fat. Cut the beef in slices. Beat the egg, add the water or milk, or half of each, and mix thoroughly. Dip the slices of meat in the egg, then in the crumbs; repeat the dipping if necessary to coat smooth. Fry in the fat until browned on one side, then turn to brown the other side. Luncheon Beef Stew 6 onions 1 can Veribest Peas 1 pint sliced potatoes % teaspoonful pepper 1 can Veribest Tomato Soup 1 teaspoonful {or more) salt 1 can Veribest Luncheon 2 tablespoonfuls Veribest Beef Chili Sauce Method: Peel the onions, cover with boiling water and let cook until they are nearly tender and the water is somewhat re- duced. Add the tomato soup. Parboil the potatoes five minutes, drain and add to the onions and soup and let cook ten minutes; add the luncheon beef, cut in slices, and the peas, and let simmer until the potatoes are done, add the salt, pepper and chili sauce. Serve very hot. Hot Canned Veribest Salmon, Egg Sauce Method : Set the cans of Veribest Salmon in a saucepan of boiling water, cover and let boil about half an hour. Cut the cans close to the edge, drain off the liquid and turn the fish in a solid piece on a hot dish. Garnish with parsley. Egg Sauce for One Can Salmon 3 tablespoonfuls Cloverbloom 1 cupful cold water Butter 1 cupful boiling water % cupful flour 3 tablespoonfuls Cloverbloom yi teaspoonful salt Butter X teaspoonful pepper 1 hard-cooked egg, cut in slices Method: Melt the first portion of butter, add the flour, salt and pepper, cook until frothy, add the cold water, stir until well blended; add the boiling water and stir until boiling, let boil three minutes ; beat in second portion of the butter a little at a time, add the egg and turn into a sauce boat or pour over the fish on the platter. 19 <<< Armour's Package Shortening 'Simon Pure" Leaf Lard — Shield Lard — Vegetole Oval Label Products for Every Requirement of Shortening and Frying Armour and Company, the largest makers of lard in America, present the famous brand known as "Simon Pure" Leaf Lard as the "cream of lards" — the perfect shortening for bread and pastry, the ideal medium for deep frying and other cooking purposes. "Simon Pure" is made only from leaf fat. Because of its pu- rity and extra richness, it goes one-third farther than ordinary lard. "Simon Pure" is rendered in open kettles; all moisture is driven out of it. That is why it can be heated to 476° F, before it reaches the smoking point, a temperature much higher than that needed for any form of deep frying. "Simon Pure" will not hold taste or odors of foods; it can be clarified and used over and over again; the extreme high smok- ing point lessens danger of burning. "Simon Pure" is sold only in pails, — five convenient sizes. Other Pail Shortenings Not only is "Simon Pure" sold only in sanitary pails, but the same method protects the ever popular Shield Lard, a pure, high- grade product which gives satisfaction to growing thousands of housewives. Both "Simon Pure" and Shield Lard are Government- inspected and reach you under the Government seal. For those who wish a high-grade, purely vegetable shortening Armour and Company provide the very highly refined product Vegetole, the delicacy and purity of which make it a favorite with good cooks everywhere. 20 Frying Frying is cooking in deep fat. A two- quart cast aluminum kettle of the Scotch bowl type, rounded at bottom and pro- vided with a wire basket is the most convenient. In a two-quart kettle use two pounds of Armour's "Simon Pure" Leaf Lard. Points to be Remembered ^^^len Frying Heat the lard slowly. Test for right temperature. See table below. Avoid chilling lard by putting in too much food. Reheat lard between fryings. Drain all fried food on soft paper. When frying is finished, draw kettle to back of stove. Add sliced potato to absorb particles of food. Fat thus clarified can be used repeatedly. Strain fat through cheesecloth after clarifying. Cool strained fat, cover and keep in cool place. To Test the Temperature of Fats Heat fat until a cube of bread cooked in the fat becomes a golden brown in: 40 SECONDS for Fishballs Croquettes 60 SECONDS for Doughnuts, fritters and all food which has not been pre- viously cooked 20 SECONDS for Potato chips 1% cupfuls flour 1 teaspoonful salt Foundation Recipes Plain Pastry X cupful Armour's "Simon Pure" Leaf Lard % cupful ice water Method: Mix salt with flour and sift twice, add lard and chop until of a mealy consistency, add water to make a stiff paste. Toss on a floured board, roll out. Roll like a jelly roll, chill one- half hour, then roll and use. Sufficient for one pie. 1% cupfuls flour 1 teaspoonful salt Flaky Pastry Yi cupful Armour's "Simon Pure" Leaf Lard ice water Method: Mix salt and flour. Reserve two tablespoonfuls lard, add remainder to flour and chop until of a granular consistency. Moisten to a stiff dough with ice water. Roll on a floured board, dot with the reserved lard, dredge with flour. Roll like a jelly roll, chill. Roll one-half of paste for lower crust and one-half for top. 21 Doughnuts iX cupfuls sugar 2 egg yolks 1 whole Veribest Egg 1 cupful milk 4% cupfuls flour 1 teaspoonful salt 1 teaspoonful soda 2 teaspoonfuls cream of tartar few gratings nutmeg Armour's "Simon Pure" Leaf Lard Method: Mix sugar, eggs and milk, beat well, sift flour, salt, soda and cream of tartar four times, add nutmeg, combine mix- tures, beat well, chill in ice chest at least an hour, overnight is better. Roll on a floured board, cut out with doughnut cutter and fry in Armour's "Simon Pure" Leaf Lard. The fat is at the right heat when it browns a crumb of bread in sixty seconds. i. Baking Powder Biscuit 2 cupfuls sifted flour 2 tablespoonfuls Armour's "Simon 4 teaspoonfuls baking Pure" Leaf Lard powder }( to 1 cupful milk or 1 teaspoonful salt yi milk and }i water Method: Mix and sift the dry ingredients, add lard, chop mixture until of a mealy consistency. Add milk gradually until a soft spongy dough is formed. Turn onto a floured board, toss with a knife until whole surface is floured, pat lightly with a rolling pin until one-half inch thick. Cut out and bake immediately on a greased sheet in a quick oven, about twelve minutes. 22 Mince Pie in Glass Pie Plate cold water Armour's Veribest Mince Meat 1% cupfuls pastry flour 1 teaspoonful salt X cupful Armour's "Simon Pure" Leaf Lard Method: Mix and sift flour and salt, add lard and chop until mixture resembles meal. Chill, add cold water to make a stiff paste. Roll pastry yi inch in thickness. Cut pastry yi inch larger than the plate to Jse filled. Spread on plate, wet edge of crust with cold water. Cover wet edge with a strip of pastry }^ inch wide. Fill the plate with Armour's Veribest Mince Meat. Cover with pastry cut X inch larger than the plate. Press edges of pastry firmly together. Prick top of crust with fork. Bake. Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking. Bake until a golden brown — about forty -five minutes. 1 Veribest Egg, 4 tablespoonfuls water sifted bread crumbs "Simon Pure" Leaf Lard for frying Veribest Canned Peas Cloverbloom Butter salt, pepper Chicken Croquettes with Peas % cupful "Simon Pure" 1 teaspoonful Worcestershire Sauce Leaf Lard }i cupful flour Yi, teaspoonful salt y% teaspoonful pepper lyi cupfuls milk 1 Veribest Egg 2 cupfuls chicken meat cut in cubes Method: Melt lard, add flour, salt and pepper and liquid, cook until thick, add egg slightly beaten and chicken and Worcestershire sauce. Chill thoroughly, shape in croquettes, allowing two level tablespoonfuls of mixture for each croquette. Beat the one egg in a soup plate, add water. Spread bread crumbs on board. Dipcroquettesinbreadcrumbs, then in egg, and again in crumbs. Roll each croquette on board until shaped and fry in deep lard, using frying basket and Scotch kettle. Drain on brown paper, arrange on platter, and garnish with hot peas, well seasoned with butter, salt and pepper. 23 > o 3 D) H JT ER o o 3 T 00 O 9 •2. o PS I n » o w2 S3 ft) Oq re W^ oX f^^ :^^ o n O ojfc: 3- oX n 8 w 8 3- o S- ft o Cd N5 O^ nX oK oK o^ oisp^ Oh- o^ Oi< o)^ ntc OK ^- *v to 3^ 3" o*- ON) " Simon Pure" Sugar MUk 0 Flour Baking Powder Oisc: kJnj :;l^ ^to 3^ to ^^ 3^ O' Com Meal :^^ Graham Flour Eggs Salt Soda O c 3 O. to o 3 f* o CO C CO 3 to cr ►— ^ CO •o O O 3 CO* O co' CO 3 o 3 rt 0^3?; 3' 3- :^^ 3^ Yeast Molasses Spices Vanilla • 2 "^ o w < o> t^O < n 1-1, f £.2.3 n r-'< Q.ES a %■% ft X •a B) O V (f ^3 (A C •^P 33 3" §■§. ^1 n 5* 3« . >n rt B) CO "S tog' £.0} '-iW -•'^g < O ?r 0.2.3- g o s-Pf-"- CO r g-»3. a M a a Q. ■rt r ' ■"* •-1 'O rt "iH * oSJ a rt 0._. • rt £. w bl 3 • B) o"W 'gra rt ^ •CO gou o si 3- = g. o 24 French Fried Potatoes Method: Pare potatoes of uniform si2e. Cut in eight pieces lengthwise. Place potatoes in cold water to which has been added lemon juice or vinegar. Let stand two hours. Drain, dry on a soft cloth and fry in hot "Simon Pure" Leaf Lard about three minutes, drain on brown paper, sprinkle with salt, and serve hot. Caution. In frying potatoes care should be taken to put into the fat only a few pieces, about six or eight, at a time. Peach Shortcake 2 cupfiils flour 1 cupful Veribest Evaporated Milk 4 teaspoonfuls baking powder 1 dozen canned peaches (Ar- >^ teaspoonful salt mour's Veribest) 4 tablespoonfuls "Simon 1 cupful sugar Pure" Leaf Lard 1 cupful beaten cream Method: Mix and sift flour, baking powder and salt. Add lard and chop. Add milk. Spread in two greased round pans. Bake twelve minutes. Remove from oven. Invert on large serving plate. Spread with butter. Cover one buttered cake with peaches. Cover peaches with other shortcake. Decorate top with peaches and spoonfuls of beaten cream. Sauteed Green Tomatoes 6 tablespoonfuls "Simon Pure" Leaf Lard 1 teaspoonful salt 6 tablespoonfuls flour % teaspoonful pepper 6 teaspoonfuls brown sugar 6 green tomatoes Method : Melt one tablespoonf ul lard in frying pan on back of range. Mix flour, sugar, salt and pepper. Slice tomatoes, dip in flour mixture and saute' in lard first on one side and then on other, add more lard as needed. Delicious with steak. Soft Molasses Cookies ^2 cupful melted ' ' Simon Pure " 5 cupfuls flour (about) Leaf iMrd 3 teaspoonfuls baking powder 1 cupful molasses 1 tablespoonful ginger 1 % cupfuls brown sugar 1 tablespoonful cinnamon 1 cupful Veribest Evaporated Milk 2 teaspoonfuls salt 1 Veribest Egg few grains of cayenne 1 teaspoonful lemon juice Method: Boil lard, molasses and sugar five minutes; cool, add milk and egg well beaten. Mix and sift dry ingredients, add to egg mixture, beat well, add lemon juice, chill, cut in thick cookies and bake in quick oven. The egg may be omitted. Nut and Raisin Bread 1 cupful Graham flour ^ cupful chopped nuts 1 cupful entire-wheat flour }4 cupful seeded raisins 1 cupful bread flour 1 Veribest Egg 1 K teaspoonfuls salt 1 cupful Veribest Evaporated % cupful brown sugar Milk or 4 teaspoonfuls baking powder 1 cupful water 2 tablespoonfuls melted "Simon Pure" Leaf Lard Method : Mix and sift the flours, salt, sugar and baking pow- der; add remaining ingredients and beat well. Turn into greased bread pans, let stand one-half hour, then bake in moderate oven about forty-five minutes. 25 Armour's Oleomargarine Glendale (natural color) Silver Chum (white) The increasing use of high-grade Oleomargarine in the homes of well-to-do people is due to a growing understanding among intelligent housewives as to its composition and the ideal conditions under which it is made. No food product is more safeguarded in the making. The ingredients are those used daily in every home for cooking and baking — highly refined fats, churned with pasteurized milk. In Glendale is contained a good proportion of high-grade uncolored creamery butter. Science has removed the element of luck and haphazard chance in the manufacture of this product. Definite formulas are used. This insures uniformity. Dietitians and cooking experts agree in endorsing high-grade Oleomargarine for all purposes for which butter is used. They know this to be a helpful economy. They also know the ideal con- ditions under which Glendale and Silver Churn Oleomargarines are produced. In the Armour Oleomargarine chumery the most scrupulous cleanliness prevails. Government inspectors supervise every step in the making, and the package in which the product reaches the consumer shows on the label that the contents have been inspected and passed. Glendale is our highest grade natural color Oleomargarine; it is churned with pasteurized milk and uncolored creamery butter, which gives it an appetizing shade of yellow. Silver Chum Oleomargarine contains no butter; it is churned with pasteurized milk and cream; it has the natural white color. Both brands, Glendale and Silver Churn, are Oval Label prod- ucts, which insures a high standard at all times. 26 Raisin Drop Biscuit 3 cupfuls flour yi cupful Armour's 6 teaspoonfuls best baking Oleomargarine powder 1%. cupfuls milk 1 teaspoonful salt 1 cupful raisins Method: Sift flour, baking powder and salt into bowl; add oleomargarine and rub in very lightly until smooth; then add the milk slowly. Add the raisins. The dough must be soft enough so it will drop from the spoon on bake sheet, or in muffin tins that have been brushed with melted oleomargarine. Bake in hot oven twelve to fifteen minutes. Some flour will need less milk than others. Gingersnaps 1 cupful Armour's Oleomar- 1 cupful New Orleans molasses garine 1 teaspoonful ground ginger 1 cupful brown sugar flour enough to make a stiff 1 teaspoonful salt dough Method : Cream the oleomargarine, sugar and salt together ; add molasses, which has been heated, then the ginger. Add the flour, enough to make a stiff dough. Place on floured board and roll out very thin, cut with fancy cutter. Place on floured bake sheet and bake eight to ten minutes in moderate oven. More spice can be used. No baking powder or baking soda is used with this recipe. Grandmother's Cookies yi cupful Armour's Oleomargarine Yz cupful sour milk 1 cupful sugar 4 cupfuls flour or flour 1 teaspoonful baking soda enough to handle Method : Cream the oleomargarine and sugar until smooth ; add the sour milk ; then the baking soda dissolved in one teaspoon- ful of boiling water; sift the flour and add to the mixture. Dust the bake board with flour, turn out the dough; roll ]i inch thick and cut with cruller cutter; sprinkle with granulated sugar; bake twelve minutes in hot oven. Cocoa Nut Bars K cupful Armour's Oleomargarine 1 cupful cocoa or grat- 2 cupfuls sugar ed chocolate Yi. cupful milk yi teaspoonful cream 3 Veribest Eggs of tartar Yz teaspoonful baking soda dissolved 3 cupfuls flour in 1 tablespoonful water 2 tablespoonfuls chop- ped nuts Method: Cream the oleomargarine and sugar together, add the milk slowly, then two well-beaten eggs. Add the baking soda, dissolved in water; then sift the cocoa into the mixture. Sift the cream of tartar with one cupful of flour and add to the mixture. Add the remainder of the flour. If more flour is needed, add. Place on floured board and roll out % inch thick. Cut into strips four inches long and one inch wide. Brush the top with well-beaten egg, then sprinkle with the chopped nuts. Bake in hot oven twelve to fifteen minutes. 27 Strawberry Shortcake 2 quarts strawberries 2 cupfub granulated sugar 3 cupfuls pastry flour 6 teaspoonfuls baking powder % teaspoonful salt 5 tablespoonfuls Armour's 1 cupful whipped cream Oleomargarine 2 tablespoonfuls granulated 1 cupful milk (about) sugar Armour's Oleomargarine to spread the cakes Method : Sift together the flour, baking powder and salt and cut in the oleomargarine ; then stir in the milk to make a dough that may be spread with a spoon. The dough should be nearly stiff enough to knead. Bake from fifteen to twenty minutes in two round tins, rubbed over with oleomargarine. Hull and wash the berries; reserve about a cupful of the choicest berries as a garnish; cut the others in halves and mix with the sugar, crushing them slightly. Beat the cream and two tablespoonfuls of sugar very light. When the cakes are baked, remove from the tins, spread each generously with oleo- margarine and put them together with the sugared berries between and above; dispose the cream on top and set the whole berries here and there in the cream. Serve at once. Chocolate Layer Cake (Recipe on page 30) 28 Croutons of Cauliflower, Maitre d'H6tel Method: Trim the crusts from slices of stale bread to make squeires of the same size. Have as many squares as persons to be served. With a round cutter mark a ring in the center of each square, cutting halfway through the bread. Take out the crumb inside the ring to leave a hollow in the center. Brush or spread these squares with softened Armour's Oleomargarine. Set them into the oven on an agate plate, rubbed over with oleomargarine. Turn as needed to color them a delicate and even amber shade. Set a floweret of cooked cauliflower in the hollow of each crouton and pour over Maitre d'Hotel Sauce. Garnish with other fancy-shaped croutons prepared in the same way, and with tips dipped in white of egg and fine-chopped parsley. Serve at once. The heat of the cauliflower should melt the sauce. Maitre d'H6tel Sauce Method: For four croutons, beat one-fourth a cupful of Armour's Oleo- margarine to a cream ; beat in half a teaspoonf ul of paprika, a tablespoonful of fine-chopped parsley and, drop by drop, about three-fourths a tablespoonful of lemon juice. This sauce is appropriate for any cooked vegetable and for broiled fish or meats. Do not set the dish into the oven to melt the sauce; the heat of the cooked article should suffice. Cheese, Pecan Nut and Pimento Sandwiches Method: Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter. Beat one-fourth a cupful of Armour's Oleomargarine to a cream; gradually beat in half a cupful (meas- ured light) of grated Veribest Cheese, half a teaspoonf ul of paprika and one- fourth a cupful of sliced pecan nut meats. Use this to spread the prepared bread ; drop on the mixture here and there thin slices of pimento, then press two pieces together. If the sandwiches are not to be served at once, wrap in Wcixed paper and a towel, or store in an earthen jar. 29 Chocolate Layer Cake (Illustrated on Page 28) }( cupful Armour's Oleomargarine 2% cupfuls flour 1/4 cupfuls sugar 3U teaspoonfuls baking 3 egg yolks powder }i cupful milk 3 egg whites, beaten light Method: Cream the oleomargarine and gradually beat in half the sugar; beat the yolks, beat in the rest of the sugar, and beat the two together. Add the milk, alternately, with the flour sifted with the baking powder and, lastly, beat in the egg whites. Bake in three layer-cake pans, rubbed over with oleomargarine, about twenty minutes. Put the layers together and decorate the top with chocolate frosting. Chocolate Frosting l]/2 cupfuls granulated sugar 3 squares chocolate melted Yz cupful boiling water % teaspoonful vanilla, 3 egg whites, beaten very light Armour's Method : Melt the sugar in the boiling water, wash down the inside of the saucepan, cover and let boil hard three minutes; un- cover and let cook to a rather firm "soft ball, " or to 240° F. on the sugar thermometer; pour in a fine stream on the egg whites, beat- ing constantly meanwhile ; when all the syrup has been beaten into the egg whites, gradually beat in the chocolate and vanilla. After disposing frosting between the layers and on top of the cake, pipe the rest on the edge and at the center of the cake. Rich Four-Layer Cocoa Cake (Light Part) % cupful A rmour's Oleomargarine 2 cupfuls flour ly^ cupfuls sugar 2 teaspoonfuls best a pinch salt baking powder Yt. cupful milk 4 egg whites Method: Cream oleomargarine, sugar and salt together un- til light and creamy ; add milk slowly and half the flour, which has been sifted with the baking powder. Separate the eggs, beat the whites until light and mix m very lightly ; then fold in the rest of the flour and baking powder. Line two jelly or ten-inch square pans with double paper and bake fifteen to twenty minutes; time depends on heat of oven. When cool, remove paper. (Dark Part) Yi cupful Armour's Oleomargarine % cupful cocoa 1% cupfuls sugar lY cupfuls flour Y cupful milk 2 teaspoonfuls best baking 4 egg yolks powder a pinch salt Method: Cream oleomargarine and sugar until light; add milk slowly; beat the yolks of eggs until creamy, and add slowly, stirring all the time; sift cocoa, flour, baking powder and salt to- gether, fold in lightly. Line two of the same size pans as for the white cake; bake twenty minutes in moderate oven; put together alternately with boiled icing; cover top with icing, decorate with blanched almonds. 30 Nut Loaf Cake %* cupful Armour's Oleomargarine 3 cupfuls flour 1^2 cupfuls sugar 4 level teaspoonfuls best 4 Veribest Select Eggs baking powder 1 cupful Veribest Evaporated Milk 1 cupful pecans Method : Rub oleomargarine and sugar together until creamy ; add the well-beaten yolks slowly and rub into a light, airy mass. Then add the milk slowly alternately with the flour which has been sifted twice with the baking powder. Add the nuts which have been put through the food chopper ; then beat the whites of eggs until stiff and stir in very hghtly. Brush Turk's head (tube pan) with melted oleomargarine or line with paper. Bake in very mod- erate oven fifty to fifty-five minutes. Test by pressing on top. If it does not leave an impression the cake is done; or use a fine knitting needle. Molasses Gems 1 cupful A rmour's Oleomargarine 1 teaspoonful cinnamon 1 cupful brown sugar >^ teaspoonful grated I cupful New Orleans molasses nutmeg 1 teaspoonful baking soda 3 cupfuls flour 1 cupful boiling water 1 cupful seedless raisins Method : Stir oleomargarine, sugar and molasses until smooth; add baking soda which has been dissolved in hot water. Add cin- namon and nutmeg. Add the raisins to the sifted flour and stir into the other ingredients. Brush gem irons with melted oleomar- garine, and fill half full. Bake in slow oven twenty minutes. This amount makes four dozen small gems. Peanut- Butter Biscuit For School Children's Luncheon or Picnic Luncheon Box 3 cupfuls flour % cupful Armour's Oleomargarine 6 level teaspoonfuls best 1 cupful Veribest Peanut Butter baking powder 1 cupful Veribest Evaporated Milk 1 level teaspoonful salt Method : Sift flour, baking powder and salt into bowl ; add oleomargarine and peanut butter. Rub very lightly until well mixed; then add the cold milk slowly until a light dough. Pat three-quarters inch thick on floured board and cut with small bis- cuit cutter. Brush top with milk and bake in hot oven fifteen to eighteen minutes. More milk may be needed. The milk de- pends on the flour one uses. German Sugar Cake 3 cupfuls flour 1% c u p f u I s Veribest 6 teaspoonfuls best baking powder Evaporated Milk 1 teaspoonful salt 1 teaspoonful cinnamon % cupful Armour's Oleomargarine ^ cupful brown sugar Method: Sift flour, baking powder and salt into bowl, add oleomargarine and rub in very lightly. Then add the milk slowly. This makes rather a soft dough. Place on floured board and roll out one inch thick. Place on bake sheet or two large pie plates. Dust with cinnamon and cover with brown sugar. Dot top with small pieces of oleomargarine. This makes a very good luncheon cake. 31 Armour's Bouillon Cubes An appetizer that is both healthful and stimulating is hot bouillon made with Armour's Bouillon Cubes. It is warming and refreshing and can be freely taken with pleasure and profit by old and young. One cube makes a cupful of rich, delicious bouillon. Just drop cube in cup, pour on boiling water, serve. A variety of ways in which Armour's Cubes (beef, chicken or clam) may be used are told in the following pages. Ways of Varying Plain Consomme' (1) To 1 cupfu! add teaspoonful Armour's Oyster Cocktail Sauce. (2) To 1 cupful add teaspoonful Tomato Pur6e. (3) To 1 cupful add thin slice Star Summer Sausage 1 minute. (4) To 1 cupful add cubes Veribest Cheese. (5) To 3>^ pints add 3 tablespoonfuls cooked rice or macaroni. Salt to taste. (Six persons.) (6) To 3)4 pints add 1 tablespoonful each chopped carrot and onion. Heat to boiling point and add 1 tablespoonful each canned com and peas. Salt to taste. (Six persons.) Plain Consomme' Method: Beef, chick- en or clam bouillon may be made instantly. Drop an Ar- mour Bouillon Cube into a cup and pour boiling water over it. Serve with wafers. Armour's Extract of Beef The secret of economical and successful cooking can be found in the use of Armour's Extract of Beef. This is just beef essence — the soluble salts of the meat. To meat and vegetable dish- es, it gives fine flavor and rich- ness. To left-overs it restores the sweetness and tastiness. It makes delicious soups, stews and gravies. Use it in croquettes, sal- ads and vegetable dishes, — it gives relish and zest. Thus it meets many kitchen emergencies and solves many kitchen problems. Armour's Extract of Beef is very highly concentrated; use it sparingly, else your food will be too rich. 32 l^genu ine Without the ^^ Armour's ''^NUFACTURED & PACKED BV ARMOUR 8tCO. Chicago, U.S. A. Brown Gravy X teaspoonful A rmour's 2 tablespoonfuls A rmour's Extract of Beef Oleomargarine 1 pint hot water 2 tablespoonfuls fiour % teaspoonful salt Method : Dissolve the extract of beef in the hot water. Put flour and oleomargarine in a pan, place over fire and rub flour smooth with the melting oleomargarine. When this is thoroughly blended and browned add the salt, hot water, and beef extract slowly, stirring constantly to prevent lumping. Let gravy come to a boil, and serve. Makes one pint. Time required, ten minutes. Gravy will be rich and of a delicious flavor. Directions for Using Hot "Water and Cubes Method: Armour's Bouillon Cubes make it possible for the housewife to serve a delicious, refreshing beverage at a moment's notice. Drop one cube, either chicken, beef, or clam, into a cup, pouring boiling water directly on the cube. Each cube makes one cupful of choice bouillon. 33 Standard Sauces Made with Armour's Extract of Beef Plain Brown Sauce (To serve with steaks and roasts) 2 tablespoonfuls Armour's 1 teaspoonful Armour's Extract Oleomargarine of Beef 2 tablespoonfuls flour % teaspoonful salt 1 teaspoonful pepper % pint hot water Method : Melt the oleomargarine in a saucepan and stir into it the flour. While the flour is browning rub constantly with back of spoon to press out all lumps. When nicely browned add sea- soning and water in which the extract has been dissolved. Let boil up and serve. This foundation sauce may be varied by the addition of various spices and vegetables. Sauce Piquante (To serve with fish) 1 tablespoonful minced onion }i teaspoonful A rmour's Ex- 1 bay leaf tract of Beef 1 teaspoonful celery seed 1 cupful boiling water 1 tablespoonful vinegar yi teaspoonful salt lYz tablespoonfuls flour 1 egg yolk 2 tablespoonfuls Cloverbloom 1 tablespoonful vinegar Butter 4 tablespoonfuls puree of tomato Method : Pour one-half cupful of cold water over onions, bay leaf, celery seed and vinegar. Let boil rapidly for a moment; strain and cool. Mix flour and butter as directed for Plain Sauce, add the Armour's Extract of Beef dissolved in the boiling water. When sauce boils, remove from heat, add salt and beaten egg yolk, stir- ring constantly. Put sauce over fire again and add the vinegar and tomato puree. Sauce a la Bechamel (To serve with chicken, croquettes and delicate meats) 2 tablespoonfuls flour % cupful boiling water 2 tablespoonfuls Cloverbloom Butter 1 tablespoonful salt X cupful Veribest Evaporated Milk j4 tablespoonful pepper 1 tablespoonful Armour's Extract dash of paprika of Beef 1 egg yolk Method : Rub the flour smooth in the melted butter, add the milk and Armour's Extract of Beef dissolved in the boiling water. Stir until sauce boils, add seasoning, take from heat and add the yolks of the eggs beaten with a teaspoonful of evaporated milk. Reheat and serve. When flour and butter is properly blended these sauces do not require straining. Tomato Sauce 2 tablespoonfuls Armour's }i pint strained tomatoes Oleomargarine %. teaspoonful Armour's 2 tablespoonfuls flour Extract of Beef 1 tablespoonful chopped onion salt 1 teaspoonful mace pepper Method: Mix the butter and flour; add onion, mace, tomato and extract in order. Stir until boiling. Add salt and pepper, strain through a sieve and serve. 34 •/frmours keilg^ "^ Cloverbloom Butter Veribest Cheese Veribest Eggs The vast collecting facilities of Armour and Company, with their net- work of assembling sta- tions all over the country, make the choice of high grade dairy products a natural extension of their food purveying. Cloverbloom But- ter is made in a rich pasture district ; only sweet pasteurized cream is used. Its fine flavor and sweetness are so guarded by careful packing and advanced methods of distribution that it can be most highly recommended as the table butter for fastidious people. Veribest Cheese is a full cream product made in the rich dairy regions of Wisconsin and New York. Delicate in flavor, it just suits the American taste in cheese. Veribest Select Eggs are not only selected for size, but are so carefully candled that color and fullness may be ascertained. Thus we are confident of offering our customers dependable eggs at all seasons of the year. Cloverbloom Butter, Veribest Cheese and Veribest Eggs are all Armour Oval Label Products. ■"v.. i^ Toast with Cloverbloom Butter Method:- There is nothing more appetizing than crisp toasted bread served with Armour's Cloverbloom Butter. The individual portions of butter are readily moulded into attractive shapes with wooden paddles. These pad- dles are first scalded and then cooled in ice water to prevent the butter from adhering to them. 35 Hunter's Com Cake 1 cupful corn meal 1 cupful Veribest Evapo- 2 cupfuls white flour rated Milk 2^2 tablespoonfuls baking powder 1 cupful cold water 1 teaspoonful salt thin slices Star Bacon cut Yi cupful sugar in bits 2 Veribest Select Eggs Cloverbloom Butter Method : Sift dry ingredients together ; add eggs, the milk and the water. Stir to a smooth mixture. Turn into well-greased shallow pan, sprinkle bacon evenly over the top. Bake half an hour. Canned Com Griddle Cakes 2 cupfuls Veribest Canned Com Yz cupful water 2 Veribest Select Eggs, beaten 1 cupful flour light 4 teaspoonfuls baking yi cupful Veribest Evaporated powder Milk 1 teaspoonful salt 3 tablespoonfuls melted Cloverbloom Butter Method : Chop the corn ; add the eggs, the milk diluted with the water, and the flour sifted with the baking powder and salt, and mix thoroughly; add the butter and bake by the large spoonful in a hot, well-greased frying pan or on a griddle. Egg and Green Pepper Sandwiches 6 hard-boiled Veribest Select 1 tablespoonful Veribest Ketchup Eggs Y teaspoonful salt 1 green pepper % teaspoonful Armour's Mustard 2 tablespoonfuls olive oil cream Method: Chop eggs and pepper, mix other ingredients and add to chopped eggs, moisten with cream and spread between thin slices of buttered bread. Cut in fancy shapes and keep in damp cloth until ready to serve. Egg Salad 6 hard-boiled Veribest Select Eggs 4 pimentos Y cupful mayonnaise 2 hearts lettuce 1 teaspoonful paprika Method: Cut eggs in halves lengthwise, remove yolks, cut whites in thirds lengthwise. Mash yolks and add mayonnaise. Chop pimentos. Arrange lettuce in nests, put one tablespoonful pimento in each nest. Arrange whites of eggs on top of pimento in shape of a star. Put a teaspoonful of yolk in center of star, sprinkle with paprika and dot each nest with mayonnaise. Scalloped Tomatoes 1 can Veribest Tomatoes 1 teaspoonful salt 2Y cupfuls soft bread crumbs Y teaspoonful pepper Y cupful melted Cloverbloom 2 tablespoonfuls scraped onion Butter if desired Method: Drain off nearly a cupful of the liquid from the tomatoes. Mix the butter with the crumbs. Put a layer of crumbs and a layer of tomato, alternately, in a buttered baking dish, sea- soning the tomatoes with pepper and salt. Have the last layer one of crumbs. Bake until hot throughout and the crumbs are browned. If the onion is used, mix it through the tomato ; fine-chopped parsley or a shredded green pepper may be added with the onion. 36 Stuffed Eggs 6 Veribest Select Eggs l%cupfuls thick white sauce 6 tablespoonfuls Star Ham, 1 cupful buttered cracker minced crumbs Method: Cook eggs until hard, remove shells, cut eggs in halves, remove yolks. Mash yolks, add ham and moisten with white sauce, shape into balls, return to halves of whites and place two halves together. Arrange stuffed eggs in buttered baking dish, cover with white sauce, cover whole with buttered crumbs and cook in oven until crumbs are brown. Thick White Sauce 4 tablespoonfuls Cloverbloom % teaspoonful pepper Butter 1 }i cupfuls Veribest Evap- 4 tablespoonfuls flour orated Milk Yt teaspoonful salt few grains cayenne Method : Melt butter, add flour, stir imtil smooth, add other ingredients and cook ten minutes. Eggs in Ramequins 1 cupful Veribest Cheese 6 Veribest Select Eggs 1 teaspoonful salt % cupful buttered cracker 1 teaspoonful Armour's Mustard crumbs Method: Butter individual ramequin dishes, sprinkle with grated cheese and salt and mustard, break ^^'g on top of cheese mixture, sprinkle with more cheese and cover with buttered crumbs. Place ramequin dishes in a pan of hot water and bake in moderate oven about ten minutes. Serve immediately. Spanish Omelet 4 Veribest Select Eggs 2 tablespoonfuls Cloverbloom Butter 4 tablespoonfuls hot water 2 tablespoonfuls chopped onion Yt teaspoonful salt 2 cupfuls Veribest Canned Tomatoes % teaspoonful pepper 1 tdblespoonful chopped pepper 1 tablespoonful Clover- yi teaspoonful salt bloom Butter 1 teaspoonful capers Method : Beat eggs slightly, add hot water, salt and pepper. Melt butter in omelet pan, when sizzling add egg mixture, and cook slowly until brown on the under side, add tomato sauce, turn and serve. For the tomato sauce, melt the two tablespoonfuls of butter, add onion and cook until a golden yellow; add tomato, pepper and salt and boil five minutes; add capers. Macaroni and Cheese 2 tablespoonfuls Cloverbloom 1 cupful grated Veribest Butter Cheese 2 tablespoonfuls flour 1 cupful cooked macaroni 1 teaspoonful salt 1 cupful cracker crumbs yi teaspoonful pepper few grains cayenne lyi cupfuls Veribest Evapo- 2 tablespoonfuls Cloverbloom rated Milk Butter Method: Melt butter, add flour, salt, pepper and milk, boil five minutes, add cheese, remove from fire and stir until cheese is melted. Arrange macaroni in baking dish, cover with cheese mix- ture. Mix cracker crumbs, cayenne and melted butter. Spread over macaroni mixture and bake until crumbs are brown. 37 Armour's Grape Juice, 100% Pure No Other Drink Affords So Great a Variety Grape Juice is fast becoming the universal drink. Realizing its importance in the dietary, Armour and Company have spared no trouble or expense in producing a product absolutely pure, unadulterated, unfermented. The grapes chosen are the Concords of the rich grape - growing regions of Michigan and New York. They are im- mediately stemmed and pressed after picking, the juice drawn into large glass containers, sterilized and especially proc- essed to remove all sediment and floating solids. Because Armour's is full- strength Grape Juice it can be diluted. Used with one-third water, either charged or plain, it makes a most satisfying, thirst-quenching, and healthful drink. Armour's Grape Juice High Ball Method: Put a piece of ice in each glass; rather more than half -fill the glasses with grape juice, then fill with charged water {from a syphon). Armour's Grape Juice Sherbet 1 quart water 3 tablespoonfuls cold water 2 cupfuls sugar 2 cupfuls Armour's Grape 1 teaspoonful granulated Juice gelatine juice one lemon Method : Boil the water and sugar twenty minutes after boiling begins, add the gelatine softened in the three tablespoonfuls of cold water and strain. When cold add the grape juice and lemon juice and freeze. Serve in sherbet glasses with a cherry above the sherbet. w .^"» ^-J 38 Armour's Grape Juice Lemonade Method: Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of Ar- mour's Grape Juice; continue to stir until the sugar is dissolved, add enough cold water to make a quart of liquid; turn into a pitcher in which there is a piece of ice. Add a few thin slices of lemon from which the seeds have been taken, and a few maraschino cherries. Serve with an extra supply of sliced lemon and pineapple, cherries and sprigs of fresh mint, that each glass may be decorated. Grapefruit with Grape Juice Method: Cut choice grapefruit in halves, crosswise. With a thin, sharp knife cut around the pulp in each little section of the fruit, that the whole of each section of pulp may be Ufted out in- tact. Also, cut the membrane, separating the sections and the 'core from the skin and remove all the membrane and the pithy center in one piece. Set the prepared halves of grapefruit into dishes partly filled with shaved ice. Pour Armour's Grape Juice into the center of each fruit to fill the space left by the removal of the membrane. Pass sifted confectioner's sugar with the fruit. 39 Recipes Grape Juice Sponge, Princess Style 3^ package gelatine juice % lemon X cupful cold water 3 egg whites, beaten light % cupful Armour's Grape Juice X pound marshmallows, cut Yi cupful sugar in quarters Method: Soften the gelatine in the cold water and dissolve by heating over boiling water; add the Armour's Grape Juice, sugar and lemon juice and stir over ice and water till the mixture begins to thicken, then gradually beat in the egg whites; when the mix- ture holds its shape, fold in the marshmallows and turn into a mold, or into individual glass cups. Serve with cream. Grape Juice Parfait iK cupfuls cream, beaten very light X cupful sugar yi cupful Armour's Grape Juice yi cupful grape juice juice yi. lemon 1 egg white, beaten light Method : After the cream is beaten Ught, add the Armour's Grape Juice and lemon juice and again beat light. Dissolve the sugar in the second half -cupful of grape juice, cover and let boil to the soft-ball stage (about 236° F.), then pour in a fine stream on the egg white, beating constantly meanwhile; beat occasionally until cold; fold the two mixtures together and turn into a quart mold (a brick-shaped mold with two covers is the best) filling the mold to overflow; lay a paper over the mixture and press the cover in place over the paper. Pack in equal measures of crushed ice and rock salt. Let stand between two or three hours. Repack if necessary. Uses of Armour's Grape Juice for Flavoring and Tinting Food (1) Use in place of water in making boiled frosting for cake. (2) Use for making grape jelly to be eaten with meat, etc. (3) Use for making grape jelly with gelatine for a dessert to be eaten with cream and sugar. (4) Use boiled a few minutes with sugar as a plain sauce for pud- dings or rice. (5) Use to tint and flavor lemonade and fruit punch. (6) Use to pour over sliced and sugared bananas. Foundation Recipes Grape Juice Pudding Sauce {For cottage pudding, blancmange, boiled rice, cornstarch pudding, etc.) Method: Boil one cupful of granulated sugar and half a cupful of Ar- mour's Grape Juice six to eight minutes after boiling begins; slowly pour this on the white of one egg beaten very light, beating constantly meanwhile; beat occasionally until cold, then fold in a cupful of whipped cream. Grape Juice Pudding Sauce, No. 2 Method : Boil one cupful of sugar and one cupful of Armour's Grape Juice five minutes; stir in two to three level teaspoonfuls of cornstarch mixed with water to a smooth consistency and let simmer ten minutes. 40 Marshmallo-w Peaches 1 can Armour's Veribest Peaches 2 tablespoonfuls sugar 1 cupful whipped cream % lb. fresh marshmallows Method: Arrange the half peaches (cavity up) on a dessert dish. Add the sugar to the whipped cream, place a tablespoonful in the cavity of each peach and a fresh marshmallow on top. Serve as a dessert with cake. Veribest Pineapple Salad 2 lettuce heads salt 1 can Armour's Veribest cayenne Sliced Pineapple 1 small bottle Veribest Cherries Cloverbloom Cheese French dressing Method: Line the salad bowl with lettuce. On this bed of lettuce place slices of Veribest Pineapple, one for each person to be served. Cream the cheese, season with salt and cayenne and place in the hole in center of the pineapple. Press a large Veribest Cherry on top of the cheese. Pour French dressing over cheese and pineapple and serve. 41 Armour's California Fruits The climate of California, changing as it does from elevation to valley, is responsible for the wide variety and excellence of the fruit grown there. Armour and Company, true to their policy of selecting a food product where it grows best, are securing the fruit of no less than thirty canneries in California, each in the center of a fruit-producing region. This makes it possible to pack the fruit the day it is gathered, and the moment it has arrived at just the right degree of ripeness. This is one reason for the high excellence of Veribest Peaches, canned in middle California; of the Royal Ann Cherries, which take their name from the old Spanish city of Santa Ana, near which the factories are located, and of the Apricots from the same dis- trict; of Veribest Plums, both egg and green gage, gathered in the coast regions; and Veribest Pears, fine, large Bartletts, raised in the northern part of the state. Hawaiian Pineapple From the Hawaiian Islands, the native home of this delectable fruit, comes Armour's Veribest Pineapple. People often ask why this canned pineapple is so superior to the fresh fruit, as we know it here. The reason is that the latter is picked green to ripen as well as it can during transportation, while Armour's Canned Pine- apple is plucked when it is fully ripe, the pulp is tender and the juices have arrived at their fullest sweetness. This is all preserved by quick, scientific methods of canning and brought to the con- sumer in its perfect state. Other Preserves, Jams and Jellies These, however, are only a part of the entire line of preserved fruits, jellies and jams produced by Armour and Company (see page 56). Delicious cherries, raspberries, gooseberries and other small fruits come to the perfectly equipped preserving station at Frankfort, Michigan, and the cream of the strawberry output to the Strawberry Station at Ridgely, Maryland. The Armour Veribest label under which these products are sold guarantees the housewife always highest quality and uniformity. Fruit Salad lettuce olive oil bananas Armour's Grape Juice orange lemon, salt Armour's Hawaiian Pineapple Veribest Cherries Method : Dispose heart leaves of lettuce on a serving dish, above set groups of peeled and sliced bananas, sections of orange freed of all membrane, and slices of Hawaiian Pineapple, separated into small triangular pieces. For about a pint of prepared fruit, stir one-third a cupful, each, of olive oil and Armour's Grape Juice, two tablespoonfuls of lemon juice and half a teaspoonful of salt until well blended. Pour over the fruit. Garnish with Veribest Cherries. 42 Armour's Dry Sausage Armour and Company, as the world's largest manufacturers of Dry (or Summer) Sausage, produce many millions of pounds yearly. There are nearly a hundred kinds — in sufficient variety to satisfy the tastes of every nationality. Dry Sausage is a tempting delicatessen dainty; seasoned with the finest spices, it is very nourishing and appetizing. For these reasons it has held a high place in European dietary, served with other relishes as the first course of a meal, or, as an economical principal meat course. Most travelers return from Europe with a keen relish for the various sausages they have eaten during their travels — sausage d' Aries, or Lyon, in France, the slightly garlic-fiavored Milan Salami in Italy, or the Gothaer and Summer sausage of Germany. The excessive cost of importation, however, placed these delicacies among the luxuries of life, until the American manufacturer, seeing the growing demand for dry sausage and the possibility of reduc- ing its cost by improved methods of manufacture, proved that it could be better made here than abroad. Dry Sausage is most practical as well as one of the most deli- cious of meat products. There is not a scrap of waste ; it requires no cooking or preparation of any sort; it will keep almost indefinitely. For the emergency shelf, the impromptu late supper, the children's lunch box or the automobile hamper, the housewife will find many calls for this delicious product. Its use as an hors d'oeuvre, sliced thin and garnished with olives, radishes, etc., and served before the soup course, is also rapidly growing in this country. Following are a few dry sausage favorites: Summer Sausage (sometimes called Cervelat), German Salami, Gothaer Cervelat- wurst, Goteborg, Landjaeger, Farmer Sausage, Holstein, Milan Salami, Sopressata, Genoa, Lyons, Mortadella, Gold Band. Note — The appearance of mold on the container of dry sausage in no way affects the quality of the prodv/it. 43 Armour's Fresh Meats The development of the refrigerator car system by the late Philip D. Armour is responsible, more than any other single factor, for a steady and continuous supply of meat at reasonable prices throughout the consuming centers of the country. Without this, meat supply would be irregular with a much higher scale of prices in parts of the country distant from the cattle producing regions. The protein of meat is very completely digested and assimilated and has therefore a high food value. A proper proportion of meat is of especial importance as a constituent of a well-chosen mixed diet, such as enjoyed by the majority of the most civilized and intelli- gent nations of the temperate zones. In such a diet, meat supplies not only a certain pro- portion of the energy which is also furnished by carbohydrates and fats, but it also supplies the material for the repair of the body tissues, so as to make up for the wear and tear which these tissues undergo in performing their various functions. In addition, meat contsiins certain constituents, such as the meat bases, organic phosphorous compounds, etc., which are of importance in a well-chosen diet and do not exist in vegetables. The diagram shows a carcass of prime beef, cut and numbered to indicate the portions as used in cooking. The housewife interested in getting the best returns for the family food money, would do well to carefully consider the great difference in prices of various meat cuts. The increase of cost of popular rib and loin cuts, which from a nutritious standpoint are no more valuable than the round or shoulder, makes important the subject of proper cooking of the cheaper pieces. Divisions and Descriptions of Beef No. Name Comparative Cost Characteristics Used for 1 Shank Cheapest Stews and soups 2 Round Economical Nutritious, slow cooking Steaks, stew, pot roast 3 Rump Medium Nutritious, nefds skill Steaks, pot roast, braising 4 Sirloin Elx pensive Tender, cooks easily Steab 5 Pin Bone Expensive Easily cooked Steaks 6 Porter House Expensive Elasily cooked Steab 7 Prime ribs (first cut) ELxpensive Ejuily cooked RoasU 8 Prime ribs (middle cut) Elxpensive Easily cooked RoasU 9 Prime ribs Expensive Needs sUl Roasts 10 Short ribs Economical Elasily cooked Roasts or stews 11 Flank Economical Needs skill Flank steak; stewing; braising 12 Plate Elconomical Needs syi Coming, pot toast, stewing 13 Brisket Medium Needs skill Coming, pot roast, stews 14 Chuck Economical Needs skiU Roasts, steaks, pot roasts, stews 15 Shoulder clod Economical Needs skill Steaks, pot roasts 16 Neck Economical Needs skiD Pot roasts, stews, coming 44 Foundation Recipes Baking Meat (Roasting) Method : Arrange the meat on a rack in the roaster. Place in a very hot oven to sear the cut surfaces and thereby keep in the juices. Reduce the tem- perature, add hot water to the roaster to keep the meat moist. Baste frequently, cover the roEister zind cook until the desired degree of rareness is reached. About fifteen minutes to the pound. Broiling Meat (Open Fire Method) Method: Place the meat on the broiler close to the fire until the surface is seared. Turn and sear 4:he other surface. Remove farther from the fire, turning frequently to insure even cooking. The thicker the piece of meat the longer time is required for cooking. A three-inch steak will require about twenty-five minutes to a half hour, according to the degree of rareness desired. Broiling Meat (Pan Broil) Method: Place the meat upon a very hot iron or aluminum frying pan, and sear on both sides. Lower the temperature and cook, turning each ten seconds, until "rare" or "well done" as desired. Sauteing Meat Method : Put the meat in a frying pan containing a small quantity of smoking hot "Simon Pure" Leaf Lard, and sear both sides. Turn frequently to insure even cooking. Fr^ang Meat Method: Immerse in deep "Simon Pure" Leaf Lard raised to a tempera- ture of 400° F. When seared, lower the temperature slightly and continue to cook. A frying basket is convenient but not necessary. Test oi Temperatures of Fat Method 1. Fat which turns bread a golden brown in forty seconds is right for a "cooked mixture" such as croquettes. 2. Fat which turns bread golden brown in one minute is right for uncooked meats such as chops. Boiling Meat Method: Immerse in boiling water to sear the outside and keep the juices in. Then reduce the temperature and simmer. Cook slowly at a low temperature until tender. Stewing Meat Method: Sear the meat. For "brown stew," sear by means of a hot skillet as in pan broiling. For a "pale stew," sear by plunging into boiling water. When seared, reduce the temperature and simmer in enough water to cover the meat. Making Soup Method: Use both meat and bones. Cut the meat into small pieces; cover with cold water, heat slowly and stew at a low temperature until juices are extracted. Strain. Split the bones, cover with hot water, and boil to ex- tract the gelatine, which gives "body" to the soup stock. Strain, combine the two liquids, season and serve. Braising Meat Method: Braising is stewing with vegetables. Saut6 the vegetables in a stewing pan, arrange the pieces of meat compactly on top of the layer of vegetables; cover and cook about fifteen minutes; then cover meat with an- other layer of vegetables seasoned with parsley, thyme or onion. Add water to stock to come up through the vegetables. Cover closely and cook slowly until the meat is tender. Remove the cover and brown the meat (Meat may be previously seared in hot fat). 45 Armour's Devonshire Farm Sausage and Sausage Meat Armour's Devonshire Farm Sausage might be called the national American breakfast dish, associated in memory with stacks of steaming wheat In spite of the wide popularity of Devon- Armours DE VONS HIRE FARM STYLE cakes and the aroma of the coffee urn. shire, however, it is doubtful if many housewives are familiar with the wide variety of ways this sau- sage can be prepared and served, and the number of food products with which it can be combined. In the following pages are some novel recipes in some of which Devonshire bulk sausage can be used in place of the links. Devonshire Farm Sau- sage is a pure all-pork product, delicately seasoned with choice spices. It is one of the standard Oval Label products. Veribest Frankfurt Sausage A very high-grade Frank- furt sausage, put up in car- tons for family use. This sausage is especially dear to the youthful appetite, — older ones, too, have been known not to despise it, and the housewife will welcome this pure, wholesome product of guaranteed Oval Label quality. Recipes Sausages may be baked, fried or boiled. Whatever the process, before cook- ing, cut the sausages apeirt and prick them with a fork. In frying, or baking, they should be turned occasionally. French Sausage 1 cupful Devonshire Farm Sausage Meat }i tablespoonful Cloverbloom Butter 3 French rolls Method : Bake sausage meat, allowing one cupful for the fill- ing of three rolls. Cool baked sausage and moisten to a paste with brown sauce made as follows: — Brown the butter, add the flour and extract of beef dissolved in the hot water. Split French or Vienna rolls, remove a small portion of center and fill with sausage filling. These rolls served with hot coffee from a thermos bottle make a hearty and most satisfactory lunch. For a Chafing Dish Rolls % tablespoonful flour % cupful hot water X teaspoonful Armour's Extract of Beef 6 Devonshire Farm Sausage Links boiling water 2 tablespoonfuls Oleomargarine 2 tablespoonfuls fUmr Supper 1 cupful Veribest Evap- orated Milk salt and pepper Worcestershire sauce baked potatoes, toast or hot rolls Method : Cook sausages ten minutes in boiling water. Remove skin and cut in inch pieces. Cook ten minutes in white sauce made as follows: — Melt the Oleomargarine, add the flour, milk and seasonings. Serve on toast, with baked potatoes, or with rolls. 46 Armour's Devonshire Farm Sausage and Sausage Meat Devonshire Farm Sausage Meat and Rice Cakes 1 cupful cooked rice salt and pepper 1 Veribest Select Egg flour 4 tablespoonfuls cold cooked Devon- "Simon Pure" Leaf shire Farm Sausage Meat Lard for sauteing Method : Chop the sausage and mix with the rice and unbeat- en egg. Season with salt and pepper and shape into round, flat cakes. Add more rice if cakes do not hold together well. Sprinkle cakes with flour and saute in "Simon Pure" Leaf Lard, until brown. This dish disposes of left-over sausage and rice. Veribest Select Eggs Stuffed with Devonshire Farm Sausage 6 hard-boiled Veribest Select Eggs Cloverbloom Butter 6 Devonshire Farm Sausage Links Worcestershire Sauce baked very crisp salt and pepper Method : Cut eggs in halves and remove yolks. Mash yolks, moisten with creamed butter, and mix with chopped sausages that have been baked brown and very crisp. Season with Worcestershire sauce, salt and pepper, and refill the whites. Put halves together and wrap in paraffine paper. A Luncheon Dish Devonshire Farm apples Sausage fat toast salt Cloverbloom Butter parsley Method : Fry, or bake sausages and place on buttered strips of toast. Between strips of toast, arrange three quarter-sections of apple previously fried in deep fat and sprinkled with salt. Gar- nish with parsley. Sausages with Fried Apples 1 pound Armour's Devonshire Farm 3 apples Sausage Links parsley Method: Cut sausages apart, prick each sausage several times with a two-tined fork, put in frying pan, cover with boiling water and cook from fifteen to thirty minutes. Drain off water and cook sausages until well browned, turning often. Drain on brown paper. Wipe apples and cut them in thick slices, discarding the end pieces. Saute in sausage fat until soft, being careful that slices do not lose their shape. Pile sausages in center of platter, arrange apples as a border around and garnish with parsley. 47 Sausage and Griddle Cakes Method: Turn Devonshire Farm Sausage Links into a very hot skillet. Brown on all sides, reduce the heat, cover and allow to cook through slowly while preparing the griddle cakes. Griddle Cakes }i teaspoonful salt 1 teaspoonful soda 1 egg 2 cupfuls flour 2 teaspoonfuls "Simon Pure" 2 cupfuls sour milk 1 tablespoonful sugar Method: Sift dry ingredients, add milk, well-beaten egg and melted " Simon Pure" Leaf Lard. Drop by spoonfuls on a hot griddle well greased with "Simon Pure." Cook until brown, turn and cook the other side. Arrange on hot plate and serve with the Devon- shire Farm Sausage. Arrange the sausages on a hot platter and garnish with parsley. Potato Salad with Frankfurts Method : Slice cold boiled potatoes thin, marinate with salad dressing; arrange in center of platter, sprinkle with chopped pars- ley and arrange hot Veribest Frankfurts as a border. Garnish with sprigs of parsley and serve at once. 48 The Three Forms of Table Service 1. The Russian Service is most formal. No food is on the table except candy and nuts. All serving is done from the pantry or the serving table. The food is attractively arranged upon suitable dishes from which each person helps himself; or portions may be arranged upon plates, one of which is placed before each person. The former method is preferable. 2. The English Service is informal. The food is placed upon the table and served by those seated at the head and the foot. If one has a maid, the passing is done by her; if not, by those sitting at the table. 3. The Mixed Service is a combination of the two men- tioned and requires the service of a waitress. Some of the courses are served "from the side" (Russian), and some "from the table'* (English). Frequently the meat is served from the table (English), and the accompanying vegetables served from the side (Russian). Serving Without a Maid To observe the rules given for maid service when without a maid would be an unnecessary tax upon one's time and strength. The serving can be done nicely if attention be paid to certain points. To avoid disturbance and frequent rising from the table, all foods which the temperature of the room would not affect should be placed upon the table or the serving table. It is a good plan to have some young member of the family circle perform what service is required. For this kind of service it is permissible to remove plates or dishes two at a time, one in each hand, or to leave a person without a plate. This is, of course, contrary to conventional service. A Few Standard Rules for a Maid 1. Pass and place everything from the left, except beverages and extra silver belonging on the right. An exception to the rule is the placing of salad at the right when served with the meat course. 2. Place and remove plates one at a time. To save time, two plates may be brought to the dining room. Place one on the serving table and the other on the dining table; return to the serving table for the second plate, rather than to the pantry. 3. Use a folded napkin in the hand under all dishes served which contain food. 4. Use a tray only when passing or removing more than one article, as cream and sugar, or salts and peppers. 5. In removing a course, first take all dishes containing food, then soiled plates and silver. 6. Special watchfulness should be given by the maid that each person's needs are attended to. 7. Two pieces of silver placed on a platter containing food to be served are more convenient than one, for the person serving himself. 8. No sound of preparation should come from the pantry. 49 Cut Veribest Special Meat Loaf m>^ inch cubes, and heat in one of these hot sauces. Veribest Special Meat Loaf Brown Sauce with Olives Method: Brown 2 tablespoonfuls Cloverbloom Butter, add 3 tablespoonfuls flour, and 1 cupful hot water in which has been dissolved % teaspoonful Ar- mour's Extract of Beef. Season with salt and pepper. Cut slices of olives and add to sauce. Horse-Radish Sauce Method : Melt 2 tablespoonfuls Cloverbloom But- ter, add 3 tablespoonfuls flour and 1 cupful milk. Let boil 3 minutes. Season with salt, pepper and fresh horse, radish root. Tomato Sauce Method: Brown 2 tablespoonfuls Cloverbloom Butter, add 2 tablespoonfuls flour; add 1 cupful stewed and strained tomatoes. Season with salt, pepper and onion juice. '^^■^ 'V . » ' '■■' Veribest Jellied Lamb's Tongue Method: Slice thin. Garnish with fresh vegetables cut in artistic shapes. 50 Cooking Temperatures Cooking by temperature is entirely new. It proves practical, especially for oven cookery and for deep fat frying. Housekeepers have long used it for making candies where uniform quality is desired, and a temperature test is familiar in every farm home where butter is to be made of uniform texture and flavor. For frying, the following temperatures have been found unfailingly suc- cessful no matter what the fat used. Keep the fat between 360° and 370° F. for all raw mixtures as doughnuts, etc. Keep fat at 390° F. for croquettes and similar mixtures. In order to secure the correct temperature for French fried potatoes, oys- ters, etc., 360° F., the temperature should be 380° F. when the food is immersed in it Be very sure that not more than one layer of potatoes or six large oysters are in the basket at one time, otherwise the fat will be cooled too rapidly for successful results. In all boiling operations remember that just so long as food is kept at the boiling temperature it is receiving the maximum amount of cooking possible for that method. Pre-cooked cereals require twenty minutes for thorough cooking. Unpre- pared raw cereals require one hour of cooking in a double boiler or eight hours in a fireless cooker. If the latter is used do not use a radiator. If only a small quantity is cooked, pack in a kettle of boiling hot water to secure bulk. In the cooking of vegetables it is impossible to give stated times because vegetables vary in the amount of cellulose and wood fibre they contain. Some beets may be cooked in thirty minutes while others no larger may require two hours of steady boiling. Oven temperatures vary to a slight extent with the fuel used. We find that a gas oven requires slightly higher temperatures to produce the same results than the coal range or the electric range, largely because the gas range oven is much drier than the other two. All baked food may be grouped in four classes, those that must be cooked in a "very slow" oven; those that must be cooked in the "moderate" oven; those that must be cooked in the "hot" oven; and, finally, those that must be cooked in the "very hot" oven. A temperature of 500° to 550° for a gas oven, 450° to 500° for an electric or coal range oven cire the proper temperatures for this type of cooking. It should be used for puff paste and pastry shells. For the "hot" oven a temperature of 450° to 500° is maintained in the gas, electric or coal ovens. This oven is especially adapted for cooking red meats, roasts, etc., but should also be used for biscuits both raised and quick, pop-overs (reducing heat after first fifteen minutes), previously cooked escjil- loped dishes, and baked potatoes. The temperature of the "moderate" to "hot" oven averages 450° F. for the gas oven, but 400° F. for the electric or coal range oven. This oven is es- pecially adapted to baking lamb, veal, pork, poultry, breads, fish, cheese dishes, puddings, cookies, muffins, and small and layer cakes. For the much used "moderate" oven obtain a temperature of 350° in the gas oven, and 300° in electric and cojil range ovens. This oven is adaipted to baking practically all foods requiring even temperatures, such as beans, cas- serole dishes, sponge cake, angel cake, etc. May also be used for souffles, loaf cakes, gingerbreads and deep and fruit pies. For the "very slow" oven obtain a temperature of 300° in the gcis and 275° in the electric and coal range ovens. This is the so-called fireless cooking temperature and is adapted only to long-terms cookery, such as oven stews in casserole dishes, fruit cakes, Indian puddings, etc. It also may be used for pound cake, meringues, custards of all kinds, and rice puddings of uncooked rice. 51 Itemized Accovinting of Expenditures and Per- centage Apportionment of Income. KEEPING THE Home managing is considered the greatest business in the world to-day. No home manager should undertake the responsibility of distributing the family income without some method of keeping accounts. The accompanying family budget outline has stood the test of satisfactory use in a typical, busy American home. The home manager's credit column is a new feature. If the housewife, by means of her ingenuity or by doing work herself, saves on the regular scheduled expenditures, that money should go to her personal account. Prepar- MONTH Income Home Manager's Credit Colmnn Food Apportionments 309^ Shelter Apportionment 209^ Date Meat Groc. Vege. Bakery Hotel Meals Rent Upkeep Extra Exp. This sum should be deposited in a personal savings account 1 or pay- ments on owned home House Carfare caused 2 3 Plumb- ing by 4 unusual distance of home 5 6 Interest on mort- gage Roofing from Savings on operating expenses 7 work 8 Pointing up or shingling 9 10 Clothing 11 12 Taxes Window repair 13 Dr. bills saved by proper cooking 14 15 Papering 16 17 Fire Insur- ance Repair of grounds Amt. cut down on personal expenses 18 19 20 21 Fences 22 Savings on amusements by wise selection 23 Side- walks 24 25 26 Bams Remarks : 27 28 29 or garage 30 31 Total 30% for mon or $4S.0( thly inco I me of $1 50.00 ah, >uldbe Total for $150.00 six monthly in iuldbe20% come of or $30.00 52 FAMILY BUDGET edness is a big factor in the growth of this column. In this budget layout you will also find the percentage apportionments for various incomes. Make out your own budget outline as here given, substituting your own salary and percentage figures. Attach a pencil to the book and keep it where you will put down the amounts each evening. Make your budget a co-ojjerative affair, soliciting sug- gestions from the family as to what investments, savings, etc., to make. YEAR Estimated for Family of Five on $150 a Month. Percentages of Expenditures for Food, Operating and Contingency vary according to income. Operating Expense 109^ Clothing 15 fo Contingency 25^ Heat Furnish- ings Materials Tailor or Seamstress R'dy-made Cleaning; Clothing Repairing Savings Advance- ments Personal Health Repair- ing Shoes Invest- ments Educa- tion Mani- curing Dentist Pleas- ures Litera- ture Hair Dressing Doctor Lux- uries Con- certs Shoe shining Nurse Light Vaca- tions Dramas Medi- cine Cooking fuel Gifts Church Dues Sani- tarium Hired help Enter- taining Club Dues Special Health Trips Laun- dry Special Baths Miscellany Total for r come of $15 be 10% or nonlWy in- 0.00 should $15.00 \ ToUl for be 15% monthly incc r $22.50 )me of $150 00 should Total for r be 25% or nonthly inco $37.50 me of $150.( M should 53 Kitchen Utensils A list of small kitchen utensils is given below. It provides tools for the ordinarv methods of cooking. In selecting the ware, consider the weight the Surabimy and t£ adaptabili^ Cast and stamped aluminum are the best for gaff uel spun aluminum for electricity, and a good grade of enamel or agate for coal or kerosene. . , For special cooking operations, special wares are best. The Scotch type of kettle made of cast aluminum may be used for deep frying pSr baking we recommend the new glassware This is especially a7od for batter mixtures, pie crust, etc. Russia iron is best for cooky sheets f nd open roasSig pans. Roasters depend more on design than material Casserdes cL be of pottery, vitrified china or the ne- glassware- K^^^^^^ the temperature of oven to a heat producing gentle simmering m the casserole. A mSfng bowl should be light and deep and of enamel ware. Never use the Sow rounded bottom tjpe. Have a simple type of steamer boiler. Through JhfuTper uS the steam penetrates so that a double amount ot food may hf» rnoked over the single burner. . , , The equipment listed below is grouped according to its use under one of the three operations: Mixing, Cooking, and Cleaning. 4 mixing bowls nested in sizes and conical in shape 2 glass pie plates 1 metal molding board 1 meat chopper 1 mayonnaise mixer 1 aluminum mixing spoon L shallow wooden beat- ing spoon 1 French knife, Sabatier shape 1 bread knife 1 knife sharpener 1 large two-tined fork can opener 1 spatula steam cooker Scotch frying kettle, iron or aluminum 1 large roasting pan, un- covered for use on a coal range, covered roaster if for use on a gas range 1 5-qt. Berlin kettle with cover 2 layer cake pans, alu- minum 1 self-wringing mop 1 dustpan and soft brush soft old cloths drainer soap shaker plate scraper vegetable brush 1 dozen glass towels Mixing ice pick wooden mallet 2 aluminum funnels clock 1 open rolling pin 1 flour sifter Spoons 1 set measuring spoons 1 aluminum slotted mix- ing spoon Knives lemon squeezer 2 milk bottle tops 1 nutmeg grater 2 vegetable knives 1 meat slicer 1 sharp kitchen carver Cooking 1 muffin pan, aluminum 1 aluminum tube cake pan yi dozen glass custard cups 1 teapot waffle iron 1 coffee maker 1 aluminum frying pan 1 2-qt. saucepan and cover Cleaning steel wool for scouring aluminum 2 yds. new cheesecloth 1 dustless mop stove cleaning outfit fibre dishpan soap dish 1 coffee mill 1 bread mixer ice cream freezer duck bag for ice 1 jelly mold 1 potato masher scissors %, doz. aluminum tea- spoons 2 aluminum measuring cups 2 kitchen forks corkscrew 1 grater apple corer rotary egg beater biscuit, doughnut and cooky cutters 1 vegetable Berlin kettle with cover, 2-qt. ca- pacity 2 loaf cake pans, alumi- num or glass 4 bread pans, aluminum or glass 1 Russia iron cooky sheet 2 casseroles, 1 deep and of large capacity, for chicken cookery, 1 smaller and shallower dishwashing brush or mop milk bottle brush metal scraper for pans 1 doz. linen crash towels 2 cheesecloth bags for lettuce 54 TO DINING ROOM I i i ^ TO PORCH i ^z 1'^ KITCHEN II X i^ FEET TABLE ^c u Kitchen Plans A kitchen should have cross ventilation and the prevailing winds should be allowed full play to dispose of cooking odors. The plan approved by Good Housekeeping Institute is oblong in shape. This is for two reasons: first, if equipment is properly placed on such a floor plan the working operations may be so centered as to make use only of the short dimension of the room; second, the extra length provides for ventilation and a rest corner. Both of our plans are capable of adaptation to special conditions, but in both of them careful attention has been paid to the placement of equipment with a view to efficient routing of all work toward the ultimate serving of the food in the dining room. Either plan can be varied widely. Good Housekeeping Institute has dem- onstrated that no one thing has more influence in lessening kitchen work than the placing of equipment at the proper height. The kitchen sink should be not lower than 34 inches from the bottom of the sink to the floor; 35 inches will prove a better height for all workers over 5' 6" in height. The kitchen range should be 32 inches high. The laundry tray should be set with its rim on a level with the sink rim, and the ironing board should be 34 inches from the floor. The wall treatment of the kitchen should preferably be of metal tiling up to 4 feet with a plaster wall covered with hard oil paint in stipple finish. Where the metal tiling cannot be used, a plain plaster wall stipple-painted is best. Have all wood trim without panelling and waxed on plain stain rather than varnished or oiled. For the floor, a linoleum covering remains the best choice when properly laid and finished. After laying for three weeks until properly stretched, the seams must be cemented with a strong glue cement, when the linoleum becomes an actual floor rather than a floor covering. As soon as properly laid, wash clean and fill the pores with a paste wax. This feeds the linoleum so that it need never wear out. The after care will consist only of mopping up the soil which will be on the surface and occasion- ally replacing the wax with any one of the liquid wax preparations. Apply with a cloth as in dusting. Color may seem to have little to do with reducing labor and yet when buffs and light soft browns and yellows are used on the wall and woodwork, the restful light relieves eyestrain, thus really preventing bodily fatigue. STORAGE CABINETS A COMPLETE LIST OF The diagram shows the food supply of the household arranged ready for use. There are four groups, Pantry Emergency Products, Pantry Staples, Pantry Refrig- erator Articles and Cold Closet Articles. All perishable goods are in the ice box; bulky foods like ham, sausage, or staples in quantity, in the cold closet; food staples in the pantry, and vegetables, both fresh and canned, in their proper departments. ? THE PANTRY STAPLES Beef, Brisket, Armour's Veribest Beef, Potted, Armour's Veribest Beef, Roast, Armour's Veribest Boned Turkey, Armour's Veribest Boneless Pigs' Feet, Armour's Veribest Bouillon Cubes, Armour's Bread, Homemade Beans, Navy, in Cartons, Veribest Cake, Homemade Chicken Loaf, Armour's Veribest Chicken, Potted, Armour's Veribest Chili Sauce, Veribest Cocoa Coffee Corn Meal Corned Beef Hash, Armour's Veribest Crackers Deviled Tongue, Armour's Veribest Deviled Turkey, Armour's Veribest Deviled Ham, Armour's Veribest Deviled Chicken, Armour's Veribest Dried Beef, Armour's Veribest Extract of Beef, Armour's Flavoring Extracts, Armour's Flour— Whole-Wheat, Graham, Pastry Frankfurts, Armour's ' Apricots Blackberries Fruits, Cherries Blueberries Armour's < Peaches Gooseberries Canned Pears Loganberries ^ Plums Raspberries Ham, Potted, Veribest Hominy, Armour's Canned Horse-Radish Cream, Armour's ' Blackberry- Apple Cherry-Apple Jams, J Gooseberry-Apple Armour's 1 Peach-Apple Raspberry-Apple Strawberry-Apple f Apple Jellies, I ^3sPberry Armour si strawberry t Assorted Flavor Luncheon Dainties, Armour's Mayonnaise Dressing Milk, Veribest, Evaporated Mince Meat, Armour's Veribest Mutton Roast, Armour's Veribest Oatmeal, Armour's Rolled White Oats Olives Pickles Pork and Beans without Tomato Sauce, Armour's Veribest Rice Salad Oil Salt Sauerkraut and Vienna Sausage, Armour's Veribest Sausage, Veribest, Vienna Style Tomato Vegetable Consomm6 Chicken Oxtail ^ Mock Turtle Spaghetti, Meat and Chili, Armour's Veribest Sugar Syrup Tea Tomato Ketchup, Armour's Veribest Tongue, Potted, Armour's Veribest Tripe, Armour's Veribest Turkey, Potted, Armour's Veribest C Tomatoes Veribest J Peas Vegetables 1 Corn (^ Asparagus Soups, Armour's ^ Veribest 56 FOODS FOR THE HOME The "emergency shelf" well deserves its name; the housewife finds in here every- thing she needs with which to prepare an impromptu meal or entertain unexpected guests. An emergency shelf to fulfill its function must be complete, and an article once removed for a purpose should be replaced as soon as used. Note the large number of Armour's Pure Food Products. 3 PANTRY EMERGENCY PRODUCTS Veribest/J?'"^t° ,, Veribest/I^'T" Fish iSardmes l,Tuna Veribest f Tomatoes Canned < Peas Vegetables [Corn Armour's ^ ^^^' ^°^^ Veribest I thicken Tamales Lamb's Tongue Foods ' Boned Chicken Ham Loaf COLD CLOSET Dry Vegetables Sweet Peppers Potatoes Grape Juice, Armour's Family Case Cheese, Armour's Veribest Bacon, Armour's Star Ham, Armour's Star Dry Sausage Varieties Stock of Canned Foods Bought by Box Pork and Beans with Tomato Sauce Sliced Bacon in Jars Cheese, Veribest, Kept in Cold Closet Dry Sausage, (43) Kept in Cold Closet Cookies and Crackers, in Packages Grape Juice, Kept in Cold Closet Veribest/ Pineapple - Sliced Fruits 1 Cherries t Strawberries Apple Butter, Armour's Evaporated Milk, Veribest Oyster Cocktail Sauce, Veribest Peanut Butter, Veribest IN REFRIGERATOR Butter— Cloverbloom Oleomargarine — Armour's Lard— "Simon Pure" Leaf Eggs — Armour's Veribest Car- ton Bacon— Veribest, Sliced, in Car- ton Milk Cream Meats — Steak, Roast, Chops, Stew, Kidney, Heart, Liver, Cold Cooked Meats Sausage, Armour's Devon- shire Farm (Links or Meat) Lettuce, Washed and in Bag Green Vegetables 57 Hints On Measuring and Mixing Cooks are born, but just as good cooks can be made. No one thing has had so much influence in placing cookery upon its mod- ern improved basis as the almost universal adoption of an accurate standard of measurement. The day has long gone by when the favorite cups and spoons of varying sizes in each household are the basis of cookery measuring. The Good Housekeeping Institute approved measuring set consists of two standard measuring cups holding one-half pint each and divided into quarters and thirds. These may be made of either aluminum or glassware. The tin cup is too short lived to make it a good purchase. One set of accurate meas- uring spoons should be included. These are made of aluminum, and are grad- uated from one tablespoonful down to one-fourth teaspoonful. A spatula for leveling off solid measurements is valuable. So, also, is an aluminum quart measure and a small compact spring scale. Use the scale more for checking the weights as purchased than for cooking by weight. In measuring dry ingredients by cupfuls, put in the ingredient by spoonfuls, allow it to heap slightly, then level with a quick stroke of the spatula. When fractions of a cupful are to be measured, measure by tablespoonful s up to one- half cupful capacity, in preference to using a cup. For one-eighth of a tea- spoonful, measure one-fourth, then cut in two with spatula. Less than one- eighth of a teaspoonful is called " a few grains." In measuring dry ingredients by spoonfuls, fill the spoon by dipping into the ingredient until heaping; then cut level with the spatula. In measuring liquids by cupfuls or spoonfuls, use full measurements. In measuring a solid fat, pack solidly into cup or spoon and cut level with the spatula. Especially with this type of ingredient, it is often more conven- ient to measure fractions of a cup with the spoon. Where it must be measured in the cup. pack up to the correct division indicated. Fully as important as measuring are the correct motions for combining ingredients. These involve three processes, stirring, beating, and "cutting" in. The stirring motion blends ingredients together intimately. Beating is the motion necessary when air must be introduced into a mix- ture in order to leaven it. In beating, the ingredients must be turned over and over, continually bringing the under part upward to the surface. The cutting and folding motion is necessary when a mixture already con- taining entrapped air, introduced by beating, must have an added ingredient, also well beaten, and the mixture accomplished without loss of air from either mixture. An illustration of this is a sponge cake where beaten egg whites must be cut and folded into the "yolk-sugar-and-flour" mixture. Briefly, by stirring, a dish is properly mixed; by beating, air is entrapped; by cutting and folding, this air already entrapped is prevented from escaping. The list of equivalents given below is intended merely as an assistance m purchasing supplies, because Good Housekeeping Institute does not believe in cookery by weight. In the Institute laboratory it was definitely proved that the ordinary method used in measuring ingredients produced results accurate within a tenth of a grain when ingredients as important as baking powder were used as the basis of the test. Equivalents, however, are useful when recipes call for an ingredient of unknown weight. 4 saltspoonfuls =1 teaspoonful 2 cupfuls=l pint 3 teaspoonfuls =1 tablespoonful 2 pints ==1 quart List of Equivalents in Measures' poonful A teaspoontuls =1 tablespoonful 2 pints ==1 quart 16 tablespoonfuls=l cupful dry ingredients 4 quarts =1 gallon 12 tablespoonfuls=l cupful wet ingredients 8 quarts =1 peck List of Equivalents in Foods 1 lb. comstarch=3 cupfuls plus 2 tablespoonfuls 1 lb. pastry flour, unsifted =3^ cupfuls 1 lb. butter =2 ''^. " 2 '^ 1 lb. bread flour, " =3K " 1 lb. lard =2 " " 2 " 1 lb. confectioner's sugar =2?l " 1 lb. bran =9 " " 2 " 1 lb. light-brown sugar =2H " 1 lb. rice —2 " " H " 1 lb. pulverized coffee =514 " 1 lb. rye flour =3% " 1 lb. Graham flour =3^ " 1 lb. entire-wheat flour, unsifted =354 cupfuls plus 1 tablespoonful 1 lb. granulated corn meal =3 ' "1 1 lb. granulated sugar =2 " "2 " 58 INDEX INTRODUCTION SELECTIVE MENUS . HAM AND BACON VERIBEST PACKAGE FOODS SHORTENINGS . FRYING .... OLEOMARGARINE BOUILLON CUBES AND EXTRACT OF BEEF BUTTER, EGGS AND CHEESE GRAPE JUICE .... CALIFORNIA FRUITS DRY SAUSAGE .... MEATS MEATS, METHODS FOR COOKING FRESH SAUSAGE ... SERVING COOKING TEMPERATURES FAMILY BUDGET KITCHEN UTENSILS KITCHEN PLANS LIST OF FOODS FOR THE HOME MEASURING AND MIXING PAGE 2 3 8 13 20 21 26 32 35 38 42 43 44 45 46 49 51 52 54 55 56 58 MENUS SELECTIVE MENUS 3 INFORMAL LUNCHEON MENUS, CHURCH SUPPER MENUS . . 12 CAMPERS' LUNCHES, AUTO PARTY LUNCHES 14 OFFICE WORKERS' LUNCHES, HIGH SCHOOL PUPILS' LUNCHES 16 Mrs. Adams will be glad to furnish recipes for any dishes mentioned in this book for which directions are not given. Address Mrs. Jean Prescott Adams, care of Armour and Company, Chicago. The recipes given in these pages have all been tested by experts. To get high uniform results, only food products of high standard value should be used. MAKE ALL MEASUREMENTS LEVEL. RECIPES Biscuit, Baking Powder Bread Cookies Corn Cake Corn Griddle Cakes Corn Cake, Hunter's Cake, Spice . Cake, White Chocolate Layer Cake Cocoa Cake . Cocoa Nut Bars . Cookies, Soft Molasses BREAD 22 Doughnuts .... . 22 24 Griddle Cakes . 48 24 Muffins, Graham . 24 24 Nut and Raisin Bread . . 25 36 Peanut Biscuit . 31 36 Raisin Drop Biscuit . 27 CAKES 24 Gingerbread . 24 24 Gingersnaps . 27 30 Grandmother's Cookies . 27 30 Molasses Gems . . 31 27 Nut Loaf Cake . . 31 25 Sugar Cake, German . . 31 59 DESSERT Caramel Custard, Baked Grapefruit with Grape Juice Grape Juice for Flavoring and Tinting Grape Juice High Ball . Grape Juice Lemonade Grape Juice Parf ait Bacon and Eggs Egg and Green wiches Egg Salad Pepper Sand- Salmon, Egg Sauce Salmon Salad MEATS. Bacon and Eggs . Beef Tongue and Spinach . Bouillon .... Brisket Beef, Breaded . Chicken Croquettes with Peas Chicken Garnished with Bacon Consomme .... Corned Beef, Creamed, au Gratin Eggs Stuffed with Sausage Frankfurts and Potato Salad Gravy, Brown Ham, Baked Whole . Ham, Boiled Whole . Ham, Sandwiches, 12 Styles Ham, Sliced and Broiled Luncheon Beef Stew . Luncheon Beef and Macaroni Tomato Sauce . Meat, Boiled Meat, Braised 17 Grape Juice Pudding Sauce 39 Grape Juice Sherbet . Grape Juice Sponge, Princess 40 Style 38 Marshmallow Peaches 39 Peach Shortcake .... 40 Strawberry Shortcake EGGS 11 Eggs Stuffed with Sausage . Eggs, Stuffed, White Sauce 36 Eggs in Ramequins 36 Omelet, Spanish .... FISH 19 Sauce Piquante ( For Fish ) 18 Tuna Fish Salad .... SOUPS AND SAUCES 11 Meat, Broiled Open Fire Method 18 Meat, Broiled, Pan Broil . 33 Meat, Fried 19 Meat Loaf with Brown Sauce 23 Meat, Roasted 11 Meat, Sauteed 32 Meat, Stewed 17 Sauce a la Bechamel . 47 Sauce, Horse-Radish . 48 Sauce, Plain Brown ( For Steaks 33 and Roasts) 9 Sauce, Tomato 9 Sauce, Brown, with Olives . 9 Soup, Standard . 9 Sausage, Baked . 19 Sausage with Fried Apples . Sausage and Griddle Cakes 19 Sausage, Chafing Dish Supper 45 Sausage Rolls, French 45 Sausage Meat and Rice Cakes PAGE . 40 . 38 Pastry, Flaky and Plain Egg Salad Fruit Salad . Pineapple Salad PASTRY . 21 Mince Pie . SALADS . 36 Salmon Salad . 42 Tuna Fish Salad . 41 VEGETABLES Beef Tongue and Spinach . Cauliflower, Croutons of, Maitre d'Hotel Cheese, Pecan Nut and Pimento Sandwiches .... Corn, Creamed, au Gratin . 18 French Fried Potatoes Macaroni and Cheese 29 Pork and Beans, Tomato Sauce Sausage with Fried Apples . 29 Tomatoes, Sauteed, Green . 17 Tomatoes, Scalloped 60 40 41 25 28 47 37 37 37 34 17 45 45 45 15 45 45 45 34 50 34 34 50 45 47 47 48 46 46 47 23 18 17 25 37 15 47 25 36 Z AdoQ L161 93U' STA XI