usiness \ Jhe Business of Bein^ a Housewi/e 2n1AV -7 1921 C1A6155S0 THE BUSINESS OF BEING A HOUSEWIFE THE home managers have in their hands the most im- portant business of the nation. American women reaUze that to their duties as home makers, mothers, and guiding influences, is added an important economic responsibihty. The manner in which the purchasing power of twenty million home managers is used has an inestim- able effect upon the production, collection, and distribution of all products in the market. This second edition of "The Business of Being a Housewife" is respectfully dedicated to the thousands of wise home managers who are determined to understand more fully their relation to the producers of the country and to the great industries, such as that of Armour and Company, who have made possible the providing of per- fect food in perfect condition at any distance from the farm. ECONOMIC A study of the national and world situation CHANGES on food production shows that old-time low food prices may never return. Formerly much of the food was raised by numerous individual families on Government land at nominal cost; today prac- tically all food is raised on expensive land — the plains have been turned into villages and farms by the increasing population. Many men and expensive machinery and equipment are needed to produce our present high standard products. It became economically unsound for so great a per- centage of food producers to spend their time in producing meats and staples, only part of which could be consumed by themselves and their near neighbors, the rest going to waste. The great waste of the surplus products set the minds of men of genius to devising ways to preserve the foods of abundant harvests for the seasons of scarcity. The result is before us in the form of modern cold-storage plants, refrigerator cars, volume-curing and pickling of meat products, and volume-canning of fish, meats, fruits, and vegetables; great cereal factories, etc. The standard of quality has been raised and the sani- tary handling of foods greatly developed. While this has increased the prices a little, it has also increased the efii- ciency and earning power of the consumer and has tended towards the better health of the nation. The only way to equalize prices, for the high quality of foods demanded by discriminating home managers, is through efficient commercial handling and the conservation of every bit of material. While the efficiency of the Armour organiza- tion is regarded as of the highest standard, the organiza- tion is continually striving to still further increase this efficiency. Armour and Company act as a great service link between the farmers and consumers. Through our agri- cultural department we reach out to the farmer and advise him in producing the best meat animals and farm products within his farm's possibilities. We assist him to improve his soil and to feed his animals to the best advantage. The raw material buyers for Armour and Company are all experts in their special lines. They search the markets to select the best products for each branch of our service. Then various corps of specialists analyze and prepare the foods in the most efficient, scientific, and satis- factory way for the consumer. Through able management the most expert service today goes into the translating of a meat animal into wholesome U.S. Government inspected meat, either fresh, smoked, dried, prepared, or canned. BUY FOR Expensive experimenting with foods may REAL be eliminated from your accounts by the VALUE simple method of buying by known brands. Label reading is today's most important buying guide. A dealer soon learns the wants of his quality buyers, and, knowing your demand for high standard commercially prepared foods, he will be careful to select correspondingly good quality foods when replenishing his stock. Every careful home maker demands that the meat she buys, whether fresh, smoked, dried, cured, or canned, bears a U. S. Government inspected-and-passed label, and should demand canned foods marketed under a reliable firm nariie. Standards of purity and quality in the preparation of commercial foods have gradually raised, until now there is practically every food for every need in convenient sani- tary packages at your corner market under a quality label guarantee. Drudgery has been literally taken out of food prepara- tion. Madam Home Manager's time may now well be em- ployed along more constructive lines than in shelling peas and stringing beans. Her's is the responsibility and privi- lege of selecting foods for her family's menus in such combinations that every food-need of the body is supplied in proper proportion. Be sure of real value for every expenditure DO YOU KNOW This is one of the most serious mat- FOOD VALUES? ters before us today, and the physi- cians of the entire country are deplor- ing the fact that many of the children of the wealthy as well as of the poor are undernourished. Do you know foods? Prepared foods release you from less important tasks, that you may have time to learn food values. It rests with the responsible housewife to plan her own time so as to achieve the greatest returns in the health and efficiency of her family. Food knowledge means a better-fed nation. A pantry stocked with a wide variety of quality foods and a working knowledge of individual needs and food values will make it possible for the home manager to pre- pare the proper foods within her budget limitations. PLAN YOUR A simple budget, or account keeping EXPENDITURES system, is a necessity in every well- ordered, successful business. The world of today holds so many attractions that we must carefully select those necessities and comforts that will mean the most in real value to us, and then adhere to that selection. The only way to know that we are following our own plan is to have a simple accounting system. At the end of the month, we should look over the figures and decide upon the readjustments necessary. To insure progress and stability, our monthly accounts should show some savings and advancement expenditures. We offer suggestions throughout this book, arranged to help the average housewife solve her knotty home- managing problems. We have been greatly assisted by the women editors of national women's publications, prominent home economics teachers, and writers on vital home subjects. This array of talent aims to make this book of the greatest help possible to the American House- wife. — Jean Prescott Adams ARMOUR PRODUCTS Many thousands of housewives have come to depend upon the Armour Oval Label as a buying guide for a wide variety of their pantry and refrigerator staples; they know they can depend upon the uniformity and quality of every Oval Label product Madam Home Manager receives the full benefit of our fifty-some years of experience in caring for foods. She has the Armour assurance of uniformity and quality and is guided in her buying by the distinguishing quality Oval Ubel. We prepare and distribute with great efficiency, fresh, smoked, cured, dried, prepared, and canned meats, all Government inspected. A full line of Armour shortenings and frying mediums, as well as our economical oleomargarines and delicious Cloverbloom Butter, may be secured from your dealer. Salad oil under the Oval Label, as well as peanut butter, will continue to meet with popular favor. The evaporated milk and identifiable or carton eggs are considered indis- pensable by the average home manager. Cheese is becoming more and more favored for its high food value, and it is with satisfaction that many learn of the great variety of cheese sold under the Armour guarantee of quality. Armour's Pork and Beans. Peanut Butter, Evaporated Milk, Mince Meat, etc., are favorite products, and Madam Home Manager will be able to obtain the well-established Armour brands at her market. Armour and Company maintain a well organized de- partment of Food Economics as a medium of expression to the American housewife. This department is made up of trained and experienced dietitians, teachers of home economics, food chemists, practical home managers, writers and lecturers. We are equipped and prepared to give every home maker the practical, technical and economic information she may need on any food or home managing subject. THE PURPOSE It is the purpose of this book to assist Madam Home Manager in her masterj- of the problems incident to the feeding of a family for health, happiness and efficiency. To simplify the presentation of this very important material, we have divided the book into four sections: Section one covers the apportionment of the income; Sec- tion two deals with the wise selection of foods and the place of each class of food in the building of a well-bal- Keep this book handy OF THIS BOOK anced menu. Section three is devoted to fundamental cooker>' suggestions. Section four holds for the reader a wealth of general information to assist in simplifying the labor of cookery. As this is a manual of household efficiency and econo- my, we have aimed to give the greatest possible number of helpful suggestions, referring the reader to a number of splendid cook books for recipes. (See Page 28) for constant reference MAKING YOUR DREAMS COME TRUE Every home maker has a cherished ideal for the vari- ous members of her family. The rapidity with which that dream is realized depends upon how the family income and individual energy are used. To those who have never kept a record of expenditures, the first definite step toward establishing a substantial financial basis and assuring prog- ress to the family is the keeping of an expense account. Each day, make an accurate accounting of all expenditures. Keep this carefully for four months, then, with that account as a basis, plan your expenditures for the next four months and live within that plan. The third quarter, keep your expense account again and then you will have the accurate information regarding the financial needs of your partic- ular family. After a careful analysis, make up a year's budget, cutting down non-essentials and adding to ac- counts that really mean an advance step toward your goal. The following percentages will serve as a guide show- ing the possibilities of various incomes. Each family will find it necessary to adjust the figures according to special needs, local conditions and family ambitions. Special edu- cation is worth economy in many lines, as it offers future returns and is really an investment. The food section of the Family Account Book is per- haps the most important Without properly prepared food in proper combination, and quantity, we are not able to ex- ercise our greatest earning ability, to grasp new situations as we should, or to invest our savings wisely. By keeping the food account according to the body building uses of the food purchased, we daily progress in our food know- ledge and become adepts at using alternative foods. When one really operates a budget plan to win, it is an advancement in itself. In cases of a large independent in- come it is wise to have your banker's representative work out a budget for you. The budget outline, on page 6, is estimated for a family of five, one young child, two school children, mother and father. Where the family is smaller, the food and clothing accounts will change, the amount saved going either to savings, investments, or advancements. BUDGET FOR $200.00 A MONTH OR $2400.00 A YEAR As this monthly income should be apportioned to permit of the proper savings and investments Family OF Two Family of Three Family of Four Family OF FrvE Items % OF Income Amount % OF Income Amount % of Income Amount % of Income Amount Food Shelter Operating Clothing Contingency 20 na 10 9 43% $40.00 35.00 20.00 18.00 87.00 25 20 11 11 33 $50.00 40.00 22.00 22.00 66.00 32ii 73.V1 WA 13 W'A $65.00 45.00 25.00 26.00 39.00 40 25 13 15 7 $80.00 50.00 26.00 30.00 14.00 Total 100% $200.00 100% $200.00 100% $200.00 100% $200.00 ) Income of Fifty Representative Urban Faniili< J spent Jan. to June, 1920 Family of Three Family of Four Family of Five Food 30% $60.00 35% $70.00 40% $80.00 Shelter 25 50.00 28 66.00 30 60.00 Operating 12 24.00 12 24.00 10 20.00 Clothing 15 30.00 17 34.00 15 30.00 Contingency : Insurance 1 Advancements 1 Savings !- 18 36.00 8 16.00 5 10.00 Amusements 1 Investments J Plan your expenditures ahead and buy dependable goods Dividing Income for Wise Spending Estimated for Family of Five FORM FOR YOUR FAMILY BUDGET Itemized Accounting ol" Expenditures and Percentage Apportionment on $300 a Month. Percentages of Expenditures for Food, Operating and Contingency vary < trding to income. The accompanying is a family budget outline that is easily adjust- able to entirely satisfactory use in your home. If the home manager, by means of her ingenuity or by domg work herself, saves on the regular scheduled expenditures, that money should go to her per- sonal account. Preparedness is a big factor in the growth of the Home Manager's credit column. With this form as a guide, lay out your family budget outline, in any ordinary notebook eight by eleven inches. Substitute your own income and percentage figures, listing your needs under their proper heads. As this outline is general, it may contain some sug- MONTH gestions better fitted to your neighbor— just leave these items out of your budget and add any others in their proper class. The analysis of your needs and expenses necessary to make up your very own budget is a great help toward keeping within your in- come bounds. Attach a pencil to your account book and keep it where you will put down the day's expenditures regularly each evening. Make your budget a co-operative affair, soliciting suggestions from the family as to what investments, savings, etc., to make. INCOME $300.00 YEAR This apportionment is for the ideal expenditure during normal times. FOOD 30* SHELTER 25» OPERATING 15* CLOTHING 15* CONTINGENCY 15* a 1 Milk Fruits and Vegetables Bakery Hotel Meals Rent or payments on owned home Interest Taxes Insurance Upkeep All repairs on property Car fares to business Heat Light Fuel Help Laundry Phone Ice Furnishings renewed, repaired or cleaned Materials Tailor Seamstress Ready to wear Cleaning Repairing Savings Advancements Insurance Amusements Health Personal 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Total $90.00 $75.00 $45.00 $45.00 $45.00 Careful accounting promotes thrift SELECTING FOODS FOR QUAUTY AND VARIETY PROTEIN FOODS Food experts agree that 20 per cent, of the entire diet should consist of protein. In our country, meat is the favorite protein food. It provides a portion of the energy which is also furnished by carbohydrates and fats, but its chief purpose is to supply material for growth and repair of the body tissues which are constantly worn out in the performance of their various functions. FRESH BEEF Much of the frontier, upon which vast numbers of cattle were formerly raised, is now cut up into small farms and town lots. Hereafter, we must raise the greater portion of our meat animals upon expensive land and feed. The cost of production has increased many fold and con- sequently meat is higher in price. Packers, through utilizing by-prod- ucts, keep the cost of wholesome meat within the reach of the con- sumer. (See page 2) BEEF CHART Name of Cut Water Protein Fat Ash Carbo- hydrates Calories PER Lb. Unc'ked Comparative Cost Cooking Helps How Used 1. Shank . . . 42.9 12.8 7.3 .6 None 545 Least Expense Sear, cook slowly Stews and soups 2. Round . . . 60.7 19.0 12.8 1.0 895 Economical " " quickly Steaks, and roasts, heel for pot roasts and stews 3. Rump . . . 45.0 13.8 20.2 .7 1110 Medium slowly Steaks, pot roasts, brais- ing and coming 4. Sirloin . . . 54.0 16.5 16.1 .9 985 Reasonable " " quickly Steaks 5. Pin Bone . 52.4 19.1 17.9 .8 1110 " " " Steaks 6. Porterhouse . 52.4 19.1 17.9 .8 1110 " " " Choicest steaks 7,8,9, Prime Ribs 43.8 13.9 21.2 .7 1155 " Best roasts 10. Short Ribs. . 57.4 15.6 13.0 .7 840 Economical slowly Roasts and stews 11. Flank . . . 54.0 17.0 19.0 .7 1115 " " " Steaks, stews, braising 12. Plate. . . . 45.3 13.8 24.4 .7 1285 " " " " Stews, soups, corning 13. Brisket . . . 41.6 12.0 22.3 .6 1165 " " " ** Stews, pot roasts, soups 14. Chuck . . . 62.7 18.5 18.0 1.0 1105 Roasts, steaks, pot roasts, boiling, stews 15. Shoulder Clod 56.8 16.4 9.8 .9 720 " " " " Steaks and pot roasts 16. Neck. . . . 45.9 14.5 11.9 .7 770 " (1 «* «« Soups, stews and corning Boneless Cuts — Other things being equal, the following boneless cuts give much more nutrition, per pound, than the regular cuts. 1 Shank meat; 1-2 Insides and Knuckles; 3 Rump Butts; 4-5 Sirloin Butts; 6 Strip Loins ( bone in ); 7 Beef Rolls; 11 Flank Steak; 14 Boneless Chuck. Tenderloin is inside of the loin under 4, 5 and 6. Armour and Company Meats are delivered to your dealer in perfect condition Selecting Foods STANDARD CUTS OF BEEF ^ ® # FLANK CUTLETS f^ with slices of Bacon >^ MINUTE STEAK CHUCK POT ROAST SHOULDER PORTERHOUSE ROUND STEAK Every wise home manager should learn to cook to advantage every cut of meat. This knowledge of correct cookery offers an opportunity for a wide variety of meat dishes. VEAL PORK LAMB AND MUTTON ■ LAMB AND MUTTON Name of Cuts Calories per lb. uncooked Compara- tive Cost Cooking Helps How Used 1. Breast 2. Shoulder 3. Chuck 4. Flank 740 515 820 Reasonable Low Sear — cook _slowl);_ (juickly Roast— baked Roast— steak Steak- Casserole 5. Leg 6. Loin 755 690 Reasonable slowlsr Roast— steaks Steaks— roast 7. Rib 8. Rump 9. Shank 480 735 580 Medium Low _^uickl); stowljf Roast — chops Roast -pot roast -steak Soup — stew Name of Cuts Calories per lb. uncooked Comparative Cost Cooking Helps Sear, cook How Used 1. Leg (hind) 1105 Reasonable Roasts slowly 2. Loin 1795 Chops, roasts 3. Rack 1350 Chops, crown (Corresponds with Rib Chops) 4. Shoulder 910 Medium Stews or Chuck 5. Neck 985 Low Stews, casse- role 6. Plate 1560 Low Roasts, stews 7. Flank PORK N.J Name of Cuts Calories per lb. uncooked Compara- Cooking tive Cost Helps How Used Name of Cuts Calories per lb. uncooked Compara- tive Cost Cooking Helps How Used 1 and 8. Foot 365 Low Long, slow cooking Stewed, pickled boiled or fried 5. Pork Loin 1270 Reasonable Moderate heat Chops and roasts 2. Ham 1345 Reasonable Long, slow Smoked, then 6. Boston 1340 Low Sear, cook Cheaper steaks cooking boiled or baked Butt slowly and roasts whole; steaks— 7. Green Pic- 1480 Medium Steaks, roasts. sautted, broiled nic boiling 3. Belly 1455 Reasonable Slow cook- Smoked — broiled 6 and 7. (bacon) ing Shoulder 4. Fat Back 3860 Medium Slow cook- Boiled with 9. Neck 3435 Low Stewed, baked (salt pork) mg vegetables 10. Spare Ribs Low or braised " iBaked or boiled Ask your dealer for Armour Meats— they are U. S. Inspected Selecting Foods U.S. GOVERNMENT MEAT INSPECTION Every home manager should have a thorough under- standing of what U. S. Government Inspection of meat is — its significance and importance in her selection of meats. Practically everyone who has ever purchased meat has noticed a round purple stamp, the size of a half dollar, bearing the words "U. S. Inspected and Passed," in the center of the commercial cuts displayed. The government stamp on the meat you purchase is your absolute guarantee that the meat you are buying is wholesome. It signifies that the animal from which that piece of meat was cut had passed four separate inspections, and that the meat was found to be free from all disease and in perfect condition when it left the packing house. Government meat inspection is one of the greatest protections to the American table. Only concerns doing interstate business offer this protection. All meats have four inspections. The ante-mortem inspection is termed "on the hoof." The three post-mor- tem inspections are made upon the glands of the neck, on the viscera and on the dressed carcass. Only about 60 per cent of the meat consumed in the United States is United States Government inspected. When the public shall demand that all meats be inspected, we will have the much-needed nation-wide inspection, which will insure wholesome meats for all. Women's organiza- tions should make this movement a definite part of their regular programs and consider it a duty to buy only U. S. Government inspected meats. The products of each packing house are identified by the letter and number and the U. S. Gov't Inspection mark on each commercial cut. COLD STORAGE HELPS SOLVE THE NATION S FOOD PROBLEMS Cold storage is a great factor in the present solution of the nation's food problems. It is a means of holding certain foods over from the season of plenty to the season of scarcity. Since the first mechanical refrigeration was installed in the late eighties. Government investigators have been continually studying various methods of preserving food, without canning, and all insist that there is no modern method which equals cold storage. Understanding is fast eliminating the prejudice against use of supplies from cold storage plants of reputable houses. Cold storage makes possible a full variety of foods at all seasons The first cold-storage house was cooled by the use of a mixture of crushed ice and salt. The modern process is the ammonia brine method. As the liquid ammonia enters the pipes that carry the refrigeration through the cooler, it expands and is forced through the pipes as an ammonia gas. An absorption method is also frequently in use. Ammonia brine is by far the best method pf cool- ing. It is cleanly, absolutely odorless and, through use, has proved its efficiency. The establishment of scientific refrigeration plants has made possible a variety and abundance of food at any season on the American table. Coolers are kept at an average temperature of 38° F. for foods kept a short time. The temperature of the freezer is normally ten above zero to ten below. Fresh meats are not allowed to stay in the coolers longer than one to two weeks. If they must be held longer, they are sent to the freezer. When meat is to be thawed, it is taken from the freezer and sent to the coolers. Once taken from the freezer and defrosted, neither meat nor any other food should ever go back. There are time limiting cold-storage laws in twenty states. Twelve months is the limit of time allowed in nineteen states. BUTTER AND Butter in cold storage is kept at a tem- EGGS perature of zero to five below. Its sweetness and delicate flavor is the same when taken from storage as when put in. Eggs that are absolutely fresh and in perfect condi- tion when placed in cold storage, will keep perfectly at a temperature between 29° F. and 31° F. for six to nine months. Eggs laid in April and May are kept for mid- winter use, and the June pack is used in autumn and early winter when the supply is scarce and prices high. POULTRY The box of frozen poultry your dealer dis- plays fresh from cold storage is most attrac- tive and appetizing. A Nationally known name on the box guarantees the quality. Such poultry was especially selected and carefully fed some time before killing. It is fine-flavored and dainty. Always buy your frozen poultry in the frozen state and thaw it out at home. Directions for thawing are on page 13. Selecting Foods GREAT VARIETY OF MEAT CUTS The great importance of meat as food lies in its high protein content. Protein is body building material. It forms one-fifth of our food requirements. Half of the pro- tein requirement is furnished by meat. In lean meat the solid protein is very nearly in the pure form. Meat is delicately constructed with small cells of tis- sue holding the flavory juices. These cells are held together by a connective tissue. In the cheaper cuts of meat, the cells or fibers holding the juices are long and the connec- tive tissue thick. In the structure of the expensive steaks and loin cuts, the cells are short and the connective tissue' thin. It is this difference in structure that makes it neces- sary to use entirely different methods of cooking for the tender cuts and for the cheaper ones. The same result — a tender, flavory, nutritious cut of meat — may be obtained with the cheaper cut as with the expensive loin cuts, if the proper method of cooking is employed. EQUALIZING One so often hears the remark, "I wish YOUR MEAT someone would invent a new animal." BUYING The housewife is tired of ordering beef, mutton, pork or veal day after day. Too often she orders only the roasts, steaks or chops from these typical animals and then complains because her meat bill is high. This idea of lack of variety in fresh meats is all be- cause of the unsound and uninteresting habit of buying the same cuts over and over again. For every loin of beef there are several other cuts besides the extra portions, such as heart, liver, kidney, brain, etc. In these lie possibilities for many distinctive dishes and interesting flavors. While there are not so many cuts of pork and lamb, there are great possibilities for variety in the preparation. Nine out of ten home managers have believed for years, as do some even now, that the more expensive and most tender cuts of meat must naturally be most nutritious and that the cheaper, long fibered cuts are to be discarded or left for the butcher to dispose of, not realizing that their purchase of the tender cuts only, forces prices of these cuts high enough to cover the cost of the carcass. We are grateful that our leading dietitians of today are teaching women the truth: that the cheaper cuts of meat are ex- actly as nutritious as the tenderer cuts, if not more so, be- cause the blood is drawn to the parts in which the muscles are constantly used, thus continually rebuilding the tissue. In a dressed beef carcass of 700 pounds there are about 200 pounds of prime meat. The loin of the hind quarter, composed of sirloin, porterhouse, and club steaks, and the prime ribs of the fore quarter, are the commercial cuts most tender and easily prepared, and so are most in demand. Your butcher orders the cuts you demand. If you neglect the cheaper cuts and extra meat portions, he will not order them, and the expense of their production will be distributed over the cuts in demand. An economically sound buying campaign would be a res- olution by the housewives to use in its regular order every cut on a side of meat before reordering a cut. One of the extra meat portions could well be every third meat purchase. In order to secure the most satisfactory cuts of meat, marketing should be done in person. Before this can be done with any degree of satisfaction, the buyer should be familiar with the various cuts of beef, pork and mutton. The meal is planned around the meat dish, as a rule ; so it is most important to select the main meat dish with greatest care. HOW When buying beef, see that it is bright red TO SELECT in color, streaked with fat— and firm. The MEAT streaks of fat add to the food value and make a more flavory steak or roast. Veal is pink in color, but less firm. Mutton flesh is firm and dull red in color, the fat hard and white or slightly yellow. Pork is dark pink in color and the fat is less firm than beef or mutton. SUPPLYING YOUR The modem system of refrigeration DEALER WITH has made world-wide distribution of FRESH MEAT fresh meat possible. Refrigerator cars, iced en route in such a man- ner that the contents are kept always in a current of cold air, make it possible to carry the products of the packing house to remote parts of the country and deliver them in sound condition. The housewife in turn may have such products by be- ing discriminating in her marketing, skillful in her cooking and careful in her serving. By a knowledge of all the cuts of meat, the housewife can keep down her meat expenditures. She should also have her recipe file well stocked with tested recipes for the wide variety of popular meat dishes to be made with the less expensive cuts. For those who do not include meat in their diet, there is a wide variety of non-meat protein foods to choose from. Eggs, cheese, milk, and beans will give the necessary pro- tein for a complete diet. Buy U. S. Government Inspected Meals Selecting Foods BEEF THE FAVORITE MEAT Much of the vigor and force of Americans is attributed to the beef which is so generously included in the American diet. It is the favorite meat of a large percentage of people of every nation because it is easy to secure, is delicious of flavor and, properly cooked, is easily assimilated. The best cuts of beef for broiling are porterhouse, sirloin, and tenderloin steaks. For roasting, the prime ribs are preferred, while for the pot roast the rump, round, chuck, shoulder clod and brisket result in a tender piece of meat of delicious flavor when subject to slow, moist cooking. WAYS TO SERVE BEEF DISH CUT „(.,„. ( Round, rump, chuck, and Beef 4 la mode (brisket 1 Prime ribs, short ribs, sirloin, Beefroast ISpencer roll, sirloin strip, ( regular roll Boiled beef Klank, brisket, short ribs, neck Corned beef Flank, short ribs, brisket, rump Spiced beef Flank Braised brisket with vegetables Lean brisket (boned) English style flank Lean flank Glazed ribs with macaroni Lean short ribs Braised beef with ravioli Top sirloin Braised sirloin with truffles or rice j ^ ir,„j„ i^^d^d croquettes I Tenderloin with mushrooms Tenderloin Tenderloin steak. Parisian potatoes ..Tenderloin steak Porterhouse steak Porterhouse steak Minute steak Club steak Tenderloin steak saut6ed with peppers Tenderloin steak DISH CUT Filet of beef with string beans Larded tenderloin Hamburg steak Neck, round, nimp.clodiKmundi Salisbury steak Neck. round. rump.clodtground) English beef soup Shank, neck Beef soup stock Shank, neck Beef croquettes or loaf Left-over beef Beef coUops Left-over beef Beef rissoles Left-over beef Beefsteak and mushroom pie Flank steak, round steak Tournedos of beef with olives Tenderloin Ragout of beef, creoIe sauce { ^eck, chuck, shoulder clod. Beef stew j Neck, chuck, shoulder clod, Pnf rni«t of hpof J CHuck. brisket, round, Spen- Pot roast of beel 1 — roll, neck, shoulder clod SAUCES AND GARNISHES FOR BEEF NAME OF CUTS j SAUCE GARNISH Shank 1 Mixed vegetable Parsley; jelly Round Maitre d'hotel butter Water cress Rump Tomato sauce Com fritters Sirloin ' Parsley ; butter sauce Peas or fried onions Pin bone Melted butter sauce Baked stuffed tomatoes Porterhouse Mushroom sauce Head lettuce Prime ribs Brown gravy Stewed apricots; parsley Short ribs Horseradish sauce Radishes Flank , Dressing; meat gravy Bacon curls; parsley Plate i Mint sauce ■ Spinach Brisket Caper sauce Baked onions Chuck Brown gravy Currant jelly Shoulder clod J Apple sauce Parsley Neck 1 Tomato sauce Grape jelly VEGETABLES Boiled potatoes Mashed potatoes, creamed carrots Lyonnaise potatoes Baked potato, sliced tomatoes Baked or au gratin potatoes Steamed potatoes, tomatoes Mashed, baked squash Lyonnaise, stewed com Hashed brown potatoes Mashed potatoes, turnips Potato croquettes Boiled potatoes, spinach Browned potatoes Creamed potatoes, cucumbers Eliminate all possible waste of effort or materials 12 Selecting Foods POULTRY Poultry is one of the most popular meats found upon the American table. Dry-picked poultry is the most san- itary and desirable. It is no simple matter to provide fresh poultry to our thickly pop- ulated cities. But with improved breeding, scientific feeding and the modem cold-storage houses and refrigerator cars, Armour and Company supply a large clientele with either fresh or cold-storage poultry of the highest quality. "Spring chick- ens," so called because before the days of storage they could be obtained only in the spring — are from three to six months old. The older members of the chicken family are known as "fowl." HOW TO SELECT A chicken's feet are soft and smooth and the end of the breastbone is flexible. Poultry that is to be carried over from the season of plenty is carefully selected and specially fed and prepared. Only the choicest corn and milk fed poultry is worthy of the skill and science displayed in modem cold storage. Scientific methods of packing fresh poultry, and shipment in the refrigerator cars originated by the packers, assures the most select fresh poultry in season. The undrawn pouJtry is preferred to the drawn poultry in the market. To thaw frozen poultry, submerge it in a pan of cold water and leave in the water until thawed — about four hours for a four-pound hen. Cook as soon as thawed. To "draw," it is only necessary to make an incision below the breastbone just large enough to insert the hand and remove the entire viscera at once. _^_\ Separate the giblets, remove the gall JJ5|»<^^i bladder without breaking it, and clean ?A>fIMENTS Roast Mashed Potatoes — Creamed Onions Curried Steamed Rice with Parsley Fricasseed Steamed Potatoes, Parsnips Cold Sliced Au Gratin Potatoes, Jelly Com Fritters, Peas Croquettes Creamed Potatoes and Sweetbreads Fried Mashed Potatoes, Jelly Chicken Hash Steamed Rice, Jelly Baked Stuffed Glazed Sweet Potatoes Chicken en Casserole Carrots, Baked Onions and Potato Balls Shoe String Potatoes. Combination Salad Chicken Pie Potatoes — Stewed Tomatoes Chicken k la King Potato Chips. Tomato and Lettuce Salad Chicken in Aspic Jelly Potato Croquettes Chicken Patties Mashed Potatoes, Jelly Creamed Baked Potatoes— SUced Cucumbers Extend the meat flavor of left-over dishes with Armour's Extract of Beef Selecting Foods MAIN DISHES FOR MANY MEALS LAMB Lamb and mutton afford welcome meat dishes. Lamb is most easily digested and very nutritious. From a standpoint of economics, the increased use of lamb and mutton results in greater production of wool. In the menu, lamb and mutton should hold a perma- nent place because of the number of attractive and whole- some dishes they afford. The crown roast of lamb is a decorative and delicious oish. The leg of lamb and shoulder roll are just of the right size to be convenient for the aver- age family. With a sauce of tart jelly accompanying, they make an excellent special or company dinner dish. There are the loin chops; "French" and "American" rib chops, delicious morsels when broiled; the shoulder, which may be made into a mock duck that would deceive the most observ- ant; the neck and other cuts, which make delicious stews, ragouts and broth. Twice a week is not too often to have lamb in the menu. VARIETY OF LAMB DISHES DISH CUT Roast Lamb with Mint Sauce Leg— shoulder roll — crownribs Braised Lamb with Currant Jelly. . .Shoulder Boiled Lamb with Caper Sauce Shoulder — leg Saut6 of Lamb Shoulder Epigramme of Lamb Breast Curried Lamb Left-over Kagout of Lamb Left-over — chuck — neck Irish Stew Neck — breast Roast Saddle of Mutton Saddle Broiled Chops Loin or rib chops Breaded Lamb Chops Loin or rib chops Lamb Steak Steaks cut from leg Lamb Croquettes. Left-over lamb or mutton Barbecue of Lamb Leg — Loin — Shoulder Casserole of Lamb Neck — shoulder — chuck PORK The story of pork in the menu takes us back to the days when the Chinese people discovered the goodness of roast pork when the house burned and accidentally result- ed in the first "burnt pig." Every house in the village was soon in ashes to supply every inhabitant with the delicacy, and its popularity has steadily increased. Like all meat, pork is classed among the protein foods and builds body tissue. Because of its high percentage of fat, it also supplies heat and energy to the body. The U. S. Government Inspection stamp guarantees the wholesomeness of the pork you buy. The digestibility of pork depends largely upon proper cooking — it should be thoroughly cooked in a slow oven. Smoked pork, in the form of ham and bacon, is very easily digested, this being due to the curing and smoking. In planning the menu including pork, include vege- tables containing considerable water, such as cabbage or greens, and tart fruit and spicy dessert. Such a combina- tion will complete a meal rich in food value and satisfying to the appetite. PORK DISHES DISH CUT Saut^ed Pork Chops Chops Breaded Pork ChopswithTomatoSauce. .Loin Chops Pork Steak Steak cut from shoulder 1 Loin, Boston butt, shoulder, tenderloin, blade butt, green ham Stuffed Pork Tenderloin Tenderloin Pork Tenderloin with Sweet Potatoes. . .Tenderloin Crown Roast of Pork Crown prepared from ribs Spareribs and Sauer Kraut Spareribs Boiled Pork with Vegetables { raffs'jolf Lo'uT el'ri^'''- Breaded Pork Cutlets Shoulder Roast Boston Butt , . .Boston butt Hot Pork Sandwiches Roast pork Cold Pork Sandwiches Boiled green ham Creamed Pork in Patties Lean loin, (use left-over) PorkRissoles " " " FISH Fish is an easily assimilated protein food and is suffi- cient for the main dish of the meal occasionally. See cook books, referred to on page 28, for cookery methods. Fresh fish of many varieties are available only to those who live near the great bodies of water. The national pro- ducer, however, by canning makes it possible for all house- wives, regardless of residence, to have these valuable foods at any season. The process of canning is done with the utmost attention to every detail necessary to produce a f)erfect product. The best quality of various kinds of fish are selected, canned, and transported to all parts of the country. The housewife has but to exercise her ability in attractive ser- vice and correct combination when using these foods. The nationally recognized brands of shrimp, sardines, lobster, clams, and salmon are found in every quality retail store throughout our country. Armour's Fresh and Cured Pork products assure satisfaction Selecting Foods EXTRA MEAT PORTIONS I, The extra meat portions are all the edible parts of the animal not included in the list of regular cuts. They are nutritious protein foods. A great variety of inexpensive and tasty dishes can be made with the various extra meat portions, add distinction and variety to your menus. EXTRA BEEF AND VEAL PORTIONS This will Name Wafr Prot. Fat Ash|Carb' hydr. Cal. perlb. Comparative Cost Characteristics Use Tripe.. 78.0 16 3 4.9S .61! .... 480 Economical Needs careful cooking Pickled, breaded, ^ la Creole Lungs ■/4 cups carrots 2 cups tomatoes 1 green pepper 1 sliced onion Parsley Wipe beef, cut in two-inch pieces, and roll in flour. Cut salt pork in dice and fry until light browTi. Add beef and cook until meat is well browned, stirring constantly. Add salt and enough boiling water to prevent burning, and cook slowly two hours or until tender. In another dish cook tomatoes, onion, chopped celery, bay leaf and cloves for thirty minutes. Add two tbsp. flour, mixed until smooth with two tbsp. cold water, and cook thoroughly. Add to meat. Remove meat to center of platter, surround it with potato slices and carrots cut in strips and cooked un- til tender in boiling salted water, and add the green pep- per parboiled and cut in strips. Pour gravy over the meat; garnish with parsley. STEAKS BROILED SIRLOIN STEAK Serves 6-7. Preparation 10 minutes. 3^ lbs. steak '. p tsp. pepper % tsp. salt 2 tbsp. butter Wipe meat with cloth wrung out of cold water. Re- move superfluous fat and use to grease the broiler. Have broiler very hot. Place meat on broiler about three inches from the heat, which should be even, whether it is coal, gas or el jctricity. Turn meat every ten seconds at first, that the sur- face may be well seared and prevent the escape of the juices. Steak I'z inches thick will re- quire 10 minutes if desired rare, 12 to 15 minutes if preferred well done. PLANKED RUMP STEAK Serves 5-6. Preparation 25 minutes. 1 crosscut of rump steak (Pi inches thick) 2 tbsp. butter 6 slices tomato a tsp. salt 6 slices lemon 2 c. small beets 6 stuffed olives 'A tsp. pepper 6 potatoes Wipe steak, remove superfluous fat, and pan broil seven minutes. Grease an oak plank and arrange, close to the edge, a border of mashed potatoes, pressed through a pas- try bag. Remove steak to plank, put into a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, salt and pepper, and garnish with parsley, lemon and olives. Arrange beets and other vege- tables, if desired, on the side. MEAT SAUCES AND GRAVY Use the meat juices left from cooked meat or fowl, removing any excess fat. Extract of beef may be substi- tuted for meat juices in gravy. After removing meat and excess fat from the roasting pan or skillet, heat meat juices to boiling and thicken care- fully. To avoid lumpy gravy, the best way is to mix the flour with a small amount of water, stirring until smooth, then gradually adding more cold water until the thickening is of the right consistency. Add gradually to the hot liquid, stirring constantly. Allow mixture to cook ten minutes. Gravy should be cooked thoroughly to avoid any raw or starchy taste, too common to American gravies. Season carefully, according to the meats gravy is to be served with. It is wise to taste before serving. The distinctive touch French chefs are noted for in their meat and fish dishes is often due to the sauce accom- panying them. Any careful American cook can acquire the same reputation for skill by following the suggestions to cook thoroughly and season distinctively. FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES Thin Sauce 1 tbsp. fat, 1 tbsp. flour to '2 pt. liquid Medium " 2 tbsp. fat. 2 tbsp. flour to '2 pt. liquid Thick " 3 tbsp. fat. 3 tbsp. flour to 't: pt. liquid Method of Preparation — Melt fat, add flour, stir until smooth. Add liquid gradually, stirring constantly. Place over hot water until the starch is well cooked and the sauce is smooth and of the desired thickness. Season to taste. For variety, serve some of the extra meat portions each week — see page 15 Cookerv Sectit HOW TO COOK POULTRY ■ (See pages 13 and 40) SELECTION OF YOUNG FOWL The flesh of young fowl is smooth. The claws and feet are usually light yellow in color and are very supple. A breastbone which bends easily indicates young fowl. Fowl should be plump, but not over plump. If fowl is ex- ceptionally fat at the crop, it indicates large inner organs. They weigh heavily, and therefore are poor purchases. PREPARATION FOR COOKERY Care should be taken that the fowl is drawn and thoroughly cleansed. This is often attended to by the local butcher, but special care and attention is also needed in the home. The pin feathers must all be removed and the fowl singed. AH blood clots, portions of lungs, etc., should be removed. Hold fowl under faucet, and let water from faucet rush through it to remove any clinging portions, TERMS USED IN SELECTING FOWL Chicken — Term applied to fowls under ten months. Broilers — Young spring chickens about six months old. Fowl — Term includingchicken, turkey, goose and duck. Pullet — Young hen. Term including fowl up to the age of one year. Capon — Specially fattened male chicken. METHODS OF COOKING ROASTING Chicken and turkey being dry meat, require frequent bastings. The grease which ac- cumulates in the roasting of geese must be poured off from time to time. This should be clarified and carefully saved for use in pastries and as spreads. Strips of salt pork or bacon if placed across turkey or chicken baste the fowl as well as flavor it. STEWING Older fowl is best when stewed. The fowl should be put into boiling water, seasoning added, and gently cooked at the simmering point for sev- eral hours before the vegetables are added. Cook until the meat is very tender. Add dumplings the last twenty minutes. BROILING Fowl that is to be broiled should be brushed well with oil and allowed to stand in oool place some time before broiling. Sprinkling with lemon juice also tends to make it tender as well as flavors the fowl. Strips of bacon laid across the top baste the fowl. Turn frequently to insure thorough cooking. FRYING Select young fowl for frying. Long, slow cook- ing is needed to thoroughly cook the fowl. The portions are dipped in egg and crumbs to protect them from the high heat of the pan and so keep them tender. Use a shallow griddle and add bacon fat as necessary. DRESSING In order that the legs, wings, and neck of A FOWL fowl will not dry out, it is well to truss the fowl for roasting. Fold back the wings so that they form a "V" on the back. Fold the neck back so that it fits beneath the wings. Fasten with twine. Bend back legs and fasten them close to the rump. Also fasten joints close to the body. If dressing is to be used, stuff in body and then sew up the openings. A trussing or darning needle threaded with twine makes the matter of trussing quite simple. FROZEN If fowl is purchased frozen, thaw in pan of FOWL cold water or place in refrigerator for six hours and then dress in the usual manner. Frozen fowl handled by a nationally recognized food or- ganization has been carefully selected and possesses a delicate flavor. PRESSURE Fowl may be fried or stewed in the pressure COOKERY cooker. The foods are made ready as in OF FOWL the ordinary method and are placed in the bottom of the cooker. Vegetables or cere- als may be placed on the rack above and cooked at the same time. The lid is then adjusted and the pressure raised to about 18 pounds and then kept there for thirty minutes. Fowl that is old is quickly cooked tender in a pressure cooker. WAYS OF SERVING LEFT-OVER FOWL Fricassee, creamed chicken, chicken A la king, cro- quettes, souffle of fowl, timbales, en casserole, salad, pilaff, patties, cold jellied loaf with vegetables, club sandwiches, hot chicken sandwiches, fritters, dumplings, pot pie, cot- tagers' pie, pan roast, boned stuffed chicken, soup, country fried, pressed chicken, forcemeat, blanketed, curry, cutlets, gumbo, scalloped, stew. Armour's Veribest Poultry, the choice of the discriminating housewife 32 SALADS Salads are combinations of meat, fish, eggs, vegetables, or fruits and nuts with a dressing. Mayonnaise should not be added to salad until just before serving, as it may liquefy. It is most satisfactory to mix each ingredient in a fruit or vegetable salad with the dressing separately and combine at the last moment Green vegetables, such as lettuce, should not have dressing added until just before serving. The flavor of meat and fish salads is improved by mar- inating in French dressing before combining with other materials. CARE OF MATERIALS LETTUCE AND Wash and pick over carefully as soon OTHER SALAD GREENS as brought from garden or market. Wrap in a wet tea towel or in salad bag and place on the ice or in cold place to keep fresh. To keep parsley or other garnishes fresh, place in a fruit jar, sprinkle with cold water and cover tightly. The greens will remain fresh as long as there is moisture in the jar. SALAD DRESSINGS FRENCH A mixture of salad oil, two parts, with one part vinegar and salt and pepper to taste.— Suit- able for almost all salads. CHEESE To a French dressing add one part of ,' one of the stronger varieties of cheese, ' -/' crumbled. — Suitable for lettuce salad. » MAYONNAISE Salad oil, eggs, a small amount of lemon juice, or vinegar and seasoning whipped together to form a thick dressing. -Suitable for chicken, Waldorf, cream cheese, fruit, Macedoine, asparagus, celery and other salads. BOILED Milk, eggs, mustard, vine- gar and seasonings cooked together to form a dressing of the con- sistency of soft custard. — Suitable for potato or cabbage salad, and salads where oil dressing is not liked. RUSSIAN To one cup of boiled dressing add one-fourth cup of ground ham, 2 tablespoons of caviar, 1 tablespoon of shallots, horseradish and grape juice, and season with sour cream, sugar, pepper and salt. — Suitable for vegetable salads. THOUSAND A mayonnaise dressing to which is added ISLAND pimento, green peppers, chili sauce, Wor- cestershire sauce, pickles and whipped cream. — Suitable for lettuce, endive, and watercress. WHIPPED Whipped cream added to a small proportion CREAM of boiled dressing or mayonnaise dressing. DRESSING Use — For fruit salad, chicken salad, and other meats of delicate flavor. SALAD COMBINATIONS MATERIALS FRUIT Waldorf ~ Apple, celery. nuts and dressing Half pear filled with chopped fruit Mixed fruits — orange, pineapple, dates, banana CHEESE American cheese cut in cubes, peas, gherkins Celery stuffed with cream cheese Cheese and nut balls on lettuce Lettuce, grated cheese Pineapple slice with cheese ball FISH Tuna and diced celery Fresh watercress, minced onion, shredded finnan haddie Salmon en mayonnaise- asparagus tips VEGETABLE Any vegetable fresh. canned or cooked DRESSING Whipped cream dressing Boiled dressing French dressing Mayonnaise French dressing Mayonnaise French dressing French dressing French dressing or mayonnaise WHEN TO SERVE Luncheon, dinner or light dinner Luncheon or heavy dinner Luncheon or to replace dessert for dinner Main luncheon dish or light dinner Luncheon or dinner Vlain luncheon dish or with light dinner ^ft^ table at dinner Salads make an ideal main dish — and always add variety For a fine flavored salad dressing use Armour's Veribest Salad Oil Cookery Sectic 33 SOME HEARTY MEAT SUBSTITUTES EGGS Although hens' eggs are more commonly in use, the eggs of ducks, geese, guinea fowl and turkeys are all used as food. USES The various uses of eggs in cooking may be listed as follows: 1 As a substitute for meat 2 To clear soup and coffee 3 To thicken sauces, etc. 4 To make certain foods light, omelet, souffles 5 As a garnish 6 To improve flavor 7 To color certain foods 8 To glaze breads, rolls, etc. 9 As a leavening agent in baking PRINCIPLES In cooking eggs, heat produces a change OF COOKERY in both color and in firmness, the firm- ness, or hardness, depending on the temperature and length of time cooked. The change which takes place in the egg albumen is called coagula- tion. A high temperature for any continued length of time will produce a leathery consistency, which necessi- tates a longer time for digestion. Soft -cooked eggs digest more quickly and more satis- factorily than do eggs prepared any other way. The margin is slight, however, and the stomach takes care of all kinds of cooked eggs. WAYS OF COOKING AND TIME REQUIRED TO DIGEST Hount to Digest .... 3 . ... 314 2 Poached 2ii 3 Scrambled 3ii Houre to Digest 4 Fried 3% 5 Baked or Shirred ... 2^4 6 Raw Hi HOW TO As there is a harvest time for eggs, it is nec- PRESERVE essary to insure eggs for year around use by preserving a supply for winter release. Preserve only fresh clean eggs in the spring and early summer when they are cheap and plentiful. They may be preserved in any of the following virays : 1 Commercial cold storage is the most satisfactory method of pre- serving eggs. 2 Pack in sawdust, salt, bran or sand, with small end down. 3 Cover with salt brine, limewater or water glass. 4 Coat with lard, oil or paraffin. CHEESE PRINCIPLES Cheese is sufficiently cooked when melt- OF COOKERY ed. Protein is toughened by a high temperature, therefore a low tempera- ture process should always be used in preparing cooked cheese dishes. Cheese should be kept dry and covered, but never wholly exclude the air. If spread with melted paraffin, it will keep moist. Soft cheese should be kept in the ice box. The receptacle for cheese should be thoroughly steri- lized before new cheese is placed in it. Cheese gives character to many nourishing but indis- tinct-flavored foods. HOW TO USE CHEESE Sandwiches Grated in Soups Uncooked J Salad p,^ or Pud- Cheese 1 riu,g With Crackers and Coffee ' In Scalloped Dishes Rarebit Sauces Crotauettes Souffles and Fon- dues Biscuits. Muffins, Cheese Sticks Topping for Baked Dishes CHEESE SOUFFLE Serves 4. Preparation 20 minutes. Medium in cost. 2 tbsp. butter or oleomargarine M tsp. salt 3 tbsp. flour K c. grated American cheese % c. scalded milk Speck cayenne 3 eggs Melt the oleomargarine, add the flour and when well mixed add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of eggs, beaten until lemon colored. Cool the mix- ture and fold into the whites, beaten until stiff. Pour into a buttered baking dish and cook twenty minutes in a slow oven. Serve at once. Cheese souflli is suitable as the main dish for luncheon, dinner or supper. CHEESE SAUCE Serves 5. Preparation 20 minutes: 2 c. medium white sauce 1 c. grated cheese Make a medium white sauce. To each cup of sauce add half a cup of grated cheese and cook in double boiler until melted. Use as a sauce over macaroni, spaghetti, rice, hominy, escalloped vegetable dishes, over toast as mock rarebit, or as a foundation for cream of cheese soup. Veribest carton eggs carry the Armour guarantee of dependability VEGETABLE COOKERY Fresh vegetables should be whole and sound when purchased. Roots and tubers require special care as to cleanliness. Perishable vegetables should be used as soon as purchased. If kept for any length of time, they should be stored in a cool, dry place. From time to time, they should be looked over and those which show signs of de- cay, removed. PREPARATION FOR COOKING The first step is cleansing. Wash thoroughly in cold water and then pick over or scrub with a vegetable brush to thoroughly remove any small portions of dirt that may be embedded in the outer covering or hidden among the leaves. Remove all leaves, tops, etc. The ideal way, from a food value standpoint, is to cook potatoes with the skins on, for, if pared, the valuable mineral salts escape into the water. Vegetables that are pared before cooking should be pared very thin. Between the skin and outer layers of the vege- table lies a layer containing much nutritive material, and, unless the parings are thin, this material is lost. Water in which pared vegetables are cooked should be saved and used as soup stock. METHODS OF COOKING BOILING Vegetables should be cooked in boiling water. Strong smelling vegetables, such as cabbage, onions, etc., will not give off strong odors if cooked in plenty of water and uncovered. Other vegetables should be cooked in just enough water to cover and the kettle should be covered. Salt, however, toughens the fiber and, for this reason, is only used in the cooking of young, tender shoots. For the older vegetables the salt may be added just before serving. STEAMING Steaming is a very satisfactory method of cooking vegetables. The vegetables are placed on racks in the steamer and cooked until tender. None of the juices are lost, the fiber is not toughened, and the appesu^ance and shape of the vegetables are preserved. BAKING Vegetables may be washed, and baked in a moderate oven until the skin bursts. This method of cooking is satisfactory in that no nutriment is lost. The vegetables classed as roots, such as turnips, parsnips, etc., may be baked, but are less suited to this method of cooking. WAYS OF SERVING VEGETABLES Fresh, with dressing (salads) Pickled Creamed Baked Cooked, with dressing Braised as in soups, stews Sauteed Croquettes Steamed Scalloped Boiled with butter sauce Au gratin GARNISHES Garnishes of vegetables are often used to give a color- ful touch to meat dishes. A little sprig of parsley is often sufficient decoration. Clever garnishes are made by means of vegetable cutters. These are attractive additions when used as a border around a meat dish. Lettuce is used extensively as a garnish. It is used most commonly as a garnish for cold meats. VEGETABLE GARNISHES Tomato Asparagus tips Celery tops Chopped beets Peas Nests of lettuce Celery Romaine Chicory Cucumbers Olives Radishes Green beans CANDIED SWEET POTATOES Serves 6. Preparation 30 minutes. 8 sweet potatoes V4 tsp. salt and pepper Vi lb. butter 1 c. sugar 1 tsp. cinnamon Method : Pare the potatoes. Cut in two lengthwise. Par- boil for fifteen minutes, drain and lay in baking dish. Spread with butter, sprinkle with salt and pepper, sugar and cinnamon. Add a few tablespoonfuls of hot water and bake until tender, basting often with the sauce in the pan. ASPARAGUS BAKED WITH CHEESE Serves 6. Preparation 20 minutes. 1 bunch asparagus 1 c. white stock or 1 c. asparagus 3 tbsp, butter stock and ^j c. evaporated milk 3 tbsp. flour Yolks of 2 eggs y^ tsp. salt Grated American cheese Buttered cracker crumbs Wash and tie the asparagus in a bunch and cook in boiling salted water until tender. Drain and save the liq- uor for soup. Make a sauce of the butter, fiour, seasoning, stock and evaporated milk; add the yolks and two table- spoonfuls of cheese. Stir the sauce until the cheese melts but do not boil. Put the asparagus in a buttered baking dish and cover with sauce. Cover with cracker crumbs and put in an oven and bake until brown. Appetizing cheese of many varieties is marketed under the Armour Oval Label of Quality Cookery Section 35 CAKE MAKING Classification Shortening Sugar 'Eggs Liquid Baking Puw der or Soda Flour Salt Flavoring Other Ingredients Method PLAIN CAKE for layer or loaf He. Butter or Oleomargarine Ic. 2 He Diluted Evaporated tMilk 2% tsp. B. P. 156 c. Sifted twice tsp. % tsp. Vanilla Cream Imtter. add KugarRraduallyand cream well, add SPICE CAKE Ic. Bacon Drippings Wc. Light Brown 3 Ic. Sour Milk 1 tsp. Soda 2 c. Sifted twice % tsp. 5 tsp. Mixed Spices Currants and Nuts Mix and sift flour, baking powder and salt. Add the dry GINGER CAKE 4 tbsp. Drippings Ic. Molasses I 'Ac. Hot Water 1 tsp. Soda 2 c. Sifted twice "4 tsp. 2 tsp. Ginger milk alternately to ttie first mUlure. Mil with as little DEVIL'S FOOD Dnppings or Oleomargarine 2 c. Light Brown 4 1 c. Diluted Evaporated Milk 5 tsp. B. P. 2Mc. Sifted twice tsp. a tsp. VanUla 4 squares Melted Chocolate Bake in moderately hot oven. VABIATIONsAdd POUND CAKE Ic. Butter or Nut Margarine VAc. Powdered Sugar 4 54 c. Diluted Evaporated Milk V^?: 2 c. Sifted twice tsp. 1 tsp. Almond Ext. drv ingredients. When whites and yolks are beaten LADY BALTIMORE Ic. Butter 2 c. Granu- lated 6 whites 1 c. Diluted Evaporated Milk i!¥: Z'Ac. Pastry Flour 1 tsp. Rosewater or Almond yolk with the but- ter.and cutandfold in the whites last. FRUIT CAKE Dark 2 c. Oleomargarine or Drippings 1 c. Molas- ses, 2c.dk. brn. Sugar 2 1 c. Diluted Evaporated Milk kS^a 5 c. Sifted Flour 'A tsp. 1 tsp. Allspice 2 tsp.Cinnamon 1 tsp. Cloves 1 lb. Raisins, H lb. Cit- ron, 1 lb. Currants, M c. Maraschino Cherries SPONGE CAKE Heat .volks until thick and lemon colored. Add sugar FRUIT CAKE White 'Ac. Oleomargarine or Butter Ic. Sugar 5 whites ^'^P: \M.c. Sifted Flour 'A tsp. Almond Extract 5^ cup Blanched Alm'ds V^ cup Cocoanut % cup Citron SPONGE CAKE Ic. Granu- lated 5 Ic. Pastry Flour tsp. 1 tbsp. Lemon Juice gradually and con- tinue beating, using Dover beater. Ada lemon juice and SPONGE DROPS Mc. Powdered 2 yolks 3 whites Pastry Flour tsp. Vaniffa water. Cut and fold .n whites of egg al- ternately withflour. VaBIATIONS: ORANGE CAKE 2 c. Powdered 5 yolks 4 whites 2 c. Pastry Flour ]4 tsp. Orange Frosting 2 tsp. Cream of Tartar should be dropped from teaapoon on oil paper. ilk to two parts water. c.=cup tsp.=teaspoon tbsp.=tablespoon Cake is judged by its delicate flavor, fine grain or texture, evenly baked crust, and appearance. Special pastry flour assures a more delicate texture than bread flour in cake making. PROPORTION AND USE OF MATERIALS Salt is used to bring out flavor. Quantity used should be according to amount of butter present. When nuts are used, the amount of salt should be increased slightly to bring out flavor. When chocolate or cocoa is used, de- crease the amount of fat, as there is a certain amount of fat in the cocoa and chocolate. (Continued on page 37) 36 Use Armour's Veribest Oleomargarine for cake making Cookery Section PASTRIES PLAIN PASTRY In plain pastry the shortening is mixed into the flour by chopping or with tips of fingers. All ingredients and uten- sils should be cold. When the lard is thoroughly chilled a large amount of ice-water can be incorporated, which, when converted into steam, acts as a leavening agent and makes the pastry light and fluffy. PUFF PASTE In puff paste the shortening is worked into a paste of flour and water by folding and rolling. Equal parts by weight of flour and shortening are used. MATERIALS Pure leaf lard is the ideal shortening for pastry mak- ing. It makes a light colored, soft, tender crust. Pure leaf lard is made only of leaf fat rendered in open kettles by a special process which makes the resulting product extremely rich and delicate. Vegetole may be successfully used, following the same methods as with lard. Vegetole is an absolutely pure vegeta- ble fat, processed to proper cooking consistency without anything being added. It may be secured in a sanitary pail in convenient size for home use. Butter and oleomargarine are especially desirable for puff paste. A fine pastry or cake flour will absorb moisture least and is therefore one of the first requisites to pastry making. A small quantity of baking powder insures light- ness to pie paste, but is not an essential to the product of an expert. RULES Everything must be cold, handled lightly and quickly and baked in a hot oven, to assure deli- cate pastry. To prevent escape of juice, mix cornstarch or flour with sugar and sprinkle lightly over the fruit before covering with the top crust. Press the edges of the upper and lower crusts tightly together. A cone of paper or piece of macaroni may be put into the slit of the crust to allow the escape of steam. FRENCH PASTRY French pastries are nationally popular and are very attractive for tea or fancy dessert service. The maker has wide scope for the display of individuality in devising and decorating pastries. Slices of jelly roll, loaf or sponge cake may be spread with mocha frosting to form individ- ual cakes. Fruit-filled tarts, topped with a bit of meringue, are always popular. The real French pastry is made of puff paste, very tender and flaky, and filled with fruit. CAKE MAKING (Continued from page 36) LEAVENING AGENTS Baking powder, soda and eggs are used as leavening agents; this is to make the cake light. If the number of eggs is increased in the cake recipe, decrease the amount of baking powder. One egg is equivalent to one teaspoon baking powder in leavening. Egg atid milk together should not exceed IK cups liquid with three cups flour. SHORTENING A large amount of fat makes a cake close-grained ; a small amount makes it porous, but it dries out easily. With too much fat, the cake crumbles and it maybe heavy. If melted fat is used in a cake, add it cool. If added hot, the cake will be tough, coarse in grain and less light. LIQUID If water is substituted for milk, use seven-eighths cup of water where one cup of milk is called for. If Veribest Evaporated Milk is substituted for whole milk, use one-third cup of evaporated milk and two-thirds cup of water. If cream is substituted for milk, lessen the shortening and use more cream than the milk called for. USE OF SOUR OR SWEET MILK Soda and acid both act on gluten and tend to make it tender, so cakes made with sour milk or buttermilk will be more tender than those made with water or sweet milk. One scant teaspoonful of soda is necessary to neutralize a cup of buttermilk or milk of the same sourness as butter- milk. An excess of soda gives the product an unpleasant flavor and, if present in too large a quantity, is injurious as well. Sour evaporated milk is very useful in cookery. Dilute it as when sweet and add the necessary amount of soda to the product in which it is to be used. Muffins, griddle cakes and biscuits are better made with sour milk than with sweet milk. Every bit of sour evaporated milk may be used in this way. Evaporated milk does not sour quickly because of the thorough sterilization in heating to the temperature neces- sary for evaporation. A quality grade of evaporated milk will keep after being open some four days before souring in warm weather and over a week in cold weather. Foods made with sour milk are characterized by a particular softness of texture. Use Armour's "Simon Pure" Leaf Lard or Vegetole for particular pastry making 37 CEREALS AND FRUITS Cereals are economical, contain unusually good pro- portions of necessary food ingredients with small proportion of refuse, are readily prepared for the table, palatable, digestible, compact, and easily preserved without deterioration. Rolled oats is perhaps the best-known of the cereals and lends itself to the greatest variety of dishes, aside from its popular use as a breakfast food. Com flakes are manufactured of the best pure white corn, thoroughly toasted and ready to serve. Wheat flakes are the whole wheat berry, flaked and toasted. Macaroni, spaghetti, and egg noodles are made from Durum wheat semolina, ground fine. Eggs are added to the cereal for noodles. Hominy grits and whole hominy are favorite American breakfast cereals and combine well with other foods as the main dish for the meal. Among the staple food products, rice is one of the least expensive and should appear frequently on the family bill of fare. Thorough cooking is the secret of the tasty and easily digested dish of cereal. Cereals in bread, muffins, cookies, cakes, croquettes, and in casseroles with cheese, fish, or left-over meat; in the baking dish with a slice of ham, or with a vegetable, they give variety to the menu and make the preparation of the everyday dishes more interesting. TABLE FOR COOKING CEREALS Kind Quantity Water Time Rolled Oats Ic. 2 c. 20min. Com Meal Ic. 3V4c. 2hrs. Hominy (Fine) Ic. 4 c. Ihr. Hominy (Whole, canned) 1 can heat in own liquid 15min. Rice (Steamed) Ic. 2 to 3 c. 45 min. Wheat Cereals Ic. 2Kc. 30 min. Macaroni Ic. 2qts. 20 mm. Spaghetti Ic. 2qts. 20 min. Stir cereals gradually into required quantity of boiling water, allowing one teaspoon salt to each cup of cereal. Fine granular cereals may be mixed first with a small amount of cold water to prevent lumping, then add boiling water. Stir flaky cereals with a fork. Cook rapidly at first over flame five or ten minutes, then in double boiler. For pre- pared cereals, allow plenty of time to cook thoroughly as their palatability and ease of digestion depend largely on this. For variety, stir figs, dates or marmalade into cereals before serving. Serve with canned fruits, baked apples, or fresh fruits sliced over the cereal. Cold cooked cereals may be sliced, dipped in flour, or in eggs and crumbs and fried. In preparing corn meal mush for frying, a little flour added to the corn meal will make it slice more easily. SERVE MORE FRUITS During the season when fruits are plentiful serve them plain, uncooked and well ripened. Small fruits and berries should be thoroughly chilled. All fruits should be washed and drained or wiped before serving. To wash berries, place in a colander and pour water over them, handling as little as possible. If washed under the faucet turn to a small stream. Wash strawberries before removing the stems, otherwise they will become water soaked. CANNED FRUITS Serve canned fruits with their juices as a dessert for luncheon and dinner, as an appetizer for breakfast, in cocktails for dinner, and in various desserts in which fruit is used as a base. The flavor of canned fruit is improved by removing from the can to a dish and allowing to stand in the air one hour before using. The juice which is not served with the fruit should be used in fruit gelatins, sauces, or drinks. Do not waste any fruit juice. Certain fruit juices contain a neutral substance called pectin, which, when properly cooked, causes them to solidify or jell. In this form much of our excess fruit and juices are preserved. Apples, grapes, currants, cranberries, and plums are the best known jell makers. GRAPEFRUIT AND ORANGE In preparing grapefruit to serve, chill the fruit thoroughly, cut in two crosswise, remove the seeds with a sharp pointed knife, remove the center, and. slipping the knife down between rind and pulp, loosen all around with- out cutting the tissue. Cereals and Armour's Extract of Beef extend the meat flavor of a small amount of meat to make a satisfying main dish 38 Cookery Section BREAD MAKING {Also see page 40) Bread can be made out of flour, water, yeast, and salt, but usually a little fat and sugar are added to give addition- al food value and flavor. Milk when used in place of water makes a more nutritious bread, and the crust has a more appetizing appearance. Hard wheat flour, which is made from spring wheat and contains a high percentage of gluten, is best for bread making. Winter or soft wheat flour is used where a lighter, more flaky product is desired. QUALITIES Good bread is sometimes described as po- OF GOOD rous or containing a large number of holes, BREAD all about the same size and shape. A loaf of bread should be light in weight accord- ing to its size and should be elastic and have a s'.Tnmetrical form and an unbroken golden crust. POINTS TO 1. Use dependable materials and correct REMEMBER utensils. 2. Cleanliness. Exactness of proportions, measuring, mixing and molding. 3. Set bread to rise in a warm place. Keep it warm while rising. 4. Adjust oven temperature high at first to form crust, then medium and steady. 5. Cool loaves without steaming. BAKING Baking bread (1) kills the ferment (2) makes starch soluble (3) drives off the alcohol and carbon dioxide (4) forms brown crust of pleasant flavor. Bread should be baked 45 minutes -1 hour in a moderate oven at a temperature of 350°-400.° If the oven is too hot, the crust will brown too quickly before the center of the bread is baked. The flrst fifteen minutes of the baking, the loaves should continue rising, then should brown and continue browning for the next twenty minutes. The last fifteen minutes should finish the baking. After baking, the loaves should be removed from the pans at once, and turned on their side on a wire bread or cake cooler. If a solt crust is desired, brush with butter and cover; if a crisp crust is preferred, allow the bread to cool without covering. tablespoons of sugar or molasses. When cooled to luke- warm, add one-third a cake of compressed yeast, softened and mixed with half a cup of lukewarm water, three cups of whole wheat flour and two of white flour. Mix with a knife to a dough, adding as much more flour as is required to make a dough that may be kneaded. Knead until smooth and elastic. Wash and butter the mixing bowl ; in it put the dough, carefully cover and set aside out of draughts. When the dough is doubled in bulk, cut down and shape into two loaves. When again nearly doubled in bulk bake one hour. REFERENCES FOR JUDGING (FARMER'S BULLETIN No. 807) Points f Shape 5 1. General appearance -j Smoothness of crust . 5 (_ Depth and evenness . 5 2. Lightness 10 {Thickness 5 Quality (crispness and elasticity) 5 Color 10 Texture (size uniformity of cells, thinness of cell walls) ... 15 4. Crumb — Elasticity (softness, springiness) . 15 5. Flavor ( taste and odor ) 25 Total 100 HOMINY BREAD Makes 2 loaves. Preparation 5 hours. 2 large potatoes (peeled and sliced ) 1 tbsp. lard 3 c. cooked hominy 1 tsp. salt Flour to make a stiff dough 1 compressed yeast Boil potatoes, drain and press through colander. Add enough water to liquor drained from the potatoes to make four cups of liquid. Add to this one yeast cake dissolved in one-fourth cup of lukewarm water, add lard, salt, hominy, and enough white flour to knead. Knead and let rise until double its size. Knead again, shape into loaves, put into pans, and let rise again. Bake in a moderate oven forty-five minutes to one hour. ROLLED OATS BREAD Makes 3 loaves. Preparation 5 hours. Pour two cups of scalded milk ( or part milk and part water) over one cup and a half of rolled oats, add two Armour's "Simon Pure" Leaf Lard is the ideal shortening for breads and biscuits References Bread and Bread Making in the Home by Caroline L. Hunt and Hanna L. Wessling. Farmer's Bui. 807. V. S. Dept of Ag. 1917. Bread Making—//. Atwater. Va. Agnc. Dept. B. Bui. 109-16. Some Points in Making and Judging Bread by Isabelle Sevier, Univ. of III. Bui. Vol. X: No. 25-1916. Cookery Section 39 SUGGESTIONS FOR SPECIAL OCCASIONS 'J CHRISTMAS DINNER Grapefruit Cocktail Clear Soup Roast Duck Bread and Sausage Dressing Gravy Cranberry Frappe Mashed Potatoes Creamed Cauliflower Celery Olives Apple-and-Celery Salad Sultana Roll Plum Pudding Bonbons Fancy Grapes Coffee THANKSGIVING DINNER Blue Points Celery Salted Nuts Roast Stuffed Turkey Mashed Potatoes Mashed Turnips Creamed Onions Lettuce French Dressing Cream Cheese Crisp Crackers Mmce Pie Pumpkin Pie Coffee FAVORITE SOUTHERN DISHES CREOLE SAUCE Serves 5. Preparation 20 minutes. Medium in cost. K cup sliced mushrooms 6 olives, stoned Ih cups brown sauce Salt and pepper 2 tablespoons chopped onion 4 tablespoons green pepper, finely chopped 2 tablespoons oleomargarine 2 tomatoes Cook onion and pepper with oleomargarine five min- utes; add tomatoes, mushrooms, and olives and cook two minutes, then add brown sauce. Bring to boiling point and serve hot. This can accompany fish, meat or vegetables. SMOTHERED CHICKEN Serves 4. Preparation 1 hour 20 minutes. Inexpensive in season. 1 chicken Water Parsley Seasonings Flour I tablespoon lard This is a most delicate and palatable way of cooking chicken. After cleaning the young chicken, split down the back and dredge with salt and pepper. Put a table- spoonful of lard into the frying pan, and, when it is hot, add the chicken. Cook over slow fire fifteen minutes, then add a half cup of water, and set back on the stove, and let it simmer gently and steadily for about an hour. .Serve with a garnish of chopped parsley. Some smother the chicken in butter, but this is according to taste. CORN FRITTERS Serves 6. Preparation 45 minutes. Time to cook 15 minutes. Economical. 1 can of com 2 teaspoonfuls baking powder 2 eggs 1 teaspoon ful of salt 1 cupful of flour >i teaspoonful of pepper Put the com through a food chopper; add the well- beaten eggs, flour, seasoning and baking powder. Mix well and fry on a well-greased hot griddle or in deep fat. BEATEN BISCUIT Serves 4. Preparation 1 hour. Economical. 2 cups flour 2 tablespoons lard 1 cup milk or water % teaspoonful salt Stir the flour and add the salt, mixing thoroughly; then add the lard, and blend by rubbing through the hands till not a lump remains in the flour. Now add gradually the water or milk, or the milk and water combined, using half and half of each, and knead all together till the dough, which must not be too soft, but rather stiff, is formed. Then lay the dough on a biscuit board on a block, and beat for a half hour with a rolling pin. Knead lightly, and beat again for a full ten minutes, till from every por- tion of the surface and sides the air bubbles or "blisters" form. A special biscuit beater simplifies this process. Roll to quarter of an inch thick and cut round with round cutter, or square with a knife, and stick here and there with a fork. Bake in a moderate oven for about ten or fifteen minutes, till a delicate brown above and below. SOUTHERN EGG BREAD Serves 5. Preparation 25 minutes. Economical. 1 quart commeal 1 cup of milk ( buttermilk if possible) 2 eggs 1 teaspoonful of salt 2 tablespoonfuls of butter Scald the cornmeal with boiling water, add butter, and stir. Beat the yolks of the eggs very, very light. Add the cornmeal and melted butter and the salt, and beat until very light, moistening with the milk. Then add the whites of the eggs, beaten to a stiff froth. Beat all well together. Pour into shallow tins and bake quickly. This is the real Creole corn bread, so highly praised by all tourists through Louisiana. The secret of the exquisite flavor depends upon the proper beating of the eggs, as well as on the rising of the com bread itself. If the eggs are well beaten, the com bread will need neither soda nor baking powder to make it rise properly. Some add a tablespoonful of sugar when they wish to have sweetened corn bread. Com bread, to be delicious, should always be served hot and generously buttered. A rmour's Veribest Dry Sausage or Veribest Pork Sausage improves the dressing for any fowl 40 Cookery Section THE POPULAR SANDWICH The sandwich plays such an important part in the diet that its food value from the standpoint of balanced ratiim is of interest. A sandwich, being com- posed of slices of bread filled with meat or fruit and salad dressing, constitutes a meal when coupled with a beverage. All food principles are present and in the right proportions. A sandwich embodies protein, carbohydrate, mineral mat- ter and fat. Bread for sandwiches should be twenty-four hours old. Remove all outside crusts or not. as desired, before slicing. Slice very thin, for sandwiches should be dainty. Always cream the butter. It not only goes farther, but spreads more easily. Cold sliced meats form dainty sandwiches of fine flavor. Chopped pickles, olives, capers or other adjuncts improve meat sandwiches by adding a tart, spicy flavor. Butter is often mixed with creamed cheese, chopped anchovies, or other material of like nature, to form sand- wich pastes for filling. An ordinary sized loaf of sandwich bread should make between two and three dozen dainty sandwiches. One-half pound of butter is allowed for spreading this number of sandwiches. SANDWICH SUGGESTIONS WHITE BREAD Star ham, mayonnaise, chopped pick- les, lettuce. Cold chopped veal, may- onnaise, chopped peppers, pimentos. Cold chopped pork, mayonnaise, chopped parsley, lettuce. Star ham, Thousand Island dressing, lettuce. Cold chopped pork, boiled dress- ing, chopped olives. BROWN BREAD Cream cheese, chopped nuts, green chopped olives, lettuce. Chopped almonds. Thousand Island dressing, lettuce. RYE BREAD Grated American cheese, mayon naise, chopped green peppers. Chopped liver sausage, mayonnaise, chopped chives, lettuce. Sliced tongue, lettuce. Chopped egg and cress, lettuce. Bean paste, and chop- ped ham and pickles. WHOLE WHEAT Chopped figs, mayonnaise, BREAD chopped prunes. Chopped orange peel, mayonnaise. Chop- ped cherries, nuts, mayonnaise. Cucumber and tomato, mayonnaise, lettuce. Tomato, mayonnaise. Cottage cheese and cress, boiled dressing. Armour potted and deviled meats make most appetizing sandwich fillers NUT BREAD Cold sliced chick- en, mayonnaise, lettuce. Chopped ham and egg, boiled dressing, lettuce. Deviled turkey, parsley, boiled dressing. GRAHAM BREAD Star Summer Sausage, lettuce. Cas- erta Peperoni chopped with green peppers. Cooked sweetbreads, chopped, dressing, lettuce. Strassburg liver pudding, lettuce. RAISIN BREAD Corned beef, lettuce. Chopped dry sausage, pimento, boiled dressing. Loin roll, tomato ketchup. Smoked ham, lettuce. USE OF LEFT-OVERS Waste has no place in the substantial American home. The wise home manager uses every bit of wholesome edible product for food. She makes tasty dishes of all left-over foods. A bit of extract of beef adds just the flavor nec- essary to make many left-over meat and vegetable dishes favorites with the family. Left-over egg yolks are rich in fat and may be used with skimmed milk in making custards, pudding sauces, salad dressings, noodles and in soups or drinks. Left-over whites may be used to clear coffee, consomme or bouillon. Left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces; they not only add a great deal of fat, but some protein also. Cheese may be grated, added to white sauce and served on toast. This makes a fine, tasty luncheon dish. Cookery Sectit FEEDING THE YOUNGER GENERATION The fundamental principle in child feeding is the gradual development of the digestive powers. A normal child fed upon his mother's milk doubles in weight in the first six months of his life, largely because his food is adapted to his needs. Never will he double his weight so rapidly again. Cow's milk is the safe staple throughout the second year. Milk is easily assimilated; its protein furnishes nitro- gen in the best form for muscle building, and its fat provides the valuable vitamines. The mineral salts, so necessary to bone formation, are also found in this valuable food. Great care must be exercised to maintain clean, pure milk. Eggs, cereals, orange juice, tomato juice, or other mild fruit juices (a few spoonfuls at a time), round out the diet. When the teeth are cut, stale bread or dry toast should be added to the diet, to train the child to masticate. When the children grow older they should be gradually given a variety in diet and, above all, trained to eat what is put before them without comment. Avoid monotony; chil- dren as well as adults enjoy change in the form in which food is served. A normal child three to four years old needs 1100-1400 calories of food per day; at the age of five. 1435-1517 calories are required; at the age of six, 1530-1575 calories; and at seven, 1600-1700 calories, according to weight. Milk and eggs continue to supply the necessary pro- tein, even after green vegetables are introduced, and a plain, simple dessert may be served at the end of a meal. Each day's menus should contain some protective foods. Breakfast is an important meal for the school child and should be given early so the child is not hurried or worried by fear of being late. Many children do poor work in school because they are not sufficiently nourished, and frequently the meager breakfast is at fault. A regular meal schedule should now be established and strictly adhered to. Irregularity is a grave error in child feeding. Milk, to the extent of a quart a day, should be con- tinued up to the twelfth year. Evaporated milk contains all the food properties of fresh milk. References : "Diet for the school child"— Health Education No. 2; United States Bureau oj Education. Washington. D. C. "Diet for school chil- dren"— PurtiM^ Agricultural Exp. Station Leaflet No. 103, Lafayette, Indiarm. "Feeding a child from 9 months to 2 years" — Iowa Ag. Ext. CARE OF FOOD IN THE HOME Much waste of food is due to carelessness in handling after it is delivered in the home. Thus the benefits of the elaborate care exercised in bringing the food to the consumer are sometimes lost by the carelessness of the housewife. Few of us realize the patient care and ofttimes bur- densome labor incident to food production. The long hours of labor necessary to produce food in any form should give us a wholesome respect for it when it comes into our kitchen all ready to form a part of the family diet. In case of vegetable foods, the preparation of the soil, selection of seed, the planting, care while growing, har- vesting and perhaps threshing, all demand great care and much labor upon the part of the farmer and his family. The food product ready, it is put to one of two uses- fed to the live stock from which we obtain our milk, butter, cheese, meat and meat products, or it is sent to factories where by means of much more labor and care it is further prepared for our table. By canning, as in case of fruits and vegetables, by milling of grains, or, if the product is a meat animal, by the many complicated processes of packing, the food is prepared for transportation. Perishable foods must be cared for in cold storage and Select foods carefully and use them with respect transported in refrigerator cars, all of which occupies the time and energy of thousands of people. Next, the retailer adds his services, and the article which has cost so much in money and energy is finally de- livered in the home in good condition. It is the duty of the housewife to unpack and properly put away all foods as soon as they are delivered. Place butter, milk, oleomargarine, shortenings, and frying mediums, eggs, and meat, as well as other perishables, in appropriate receptacles and put them in the refriger- ator. Meat should be unwrapped, placed on a plate and set in the refrigerator, but never directly on ice. Fresh salad materials should be cleaned, wiped dry, and put in a salad bag, in a cool place. Place cereals, syrups, coffee, tea, spices, baking powder, salt, extracts and all canned foods upon the pantry shelf or in the convenient kitchen cabinet. 42 TO HELP THE HOSTESS To observe the rules given for maid service when without a maid, would be an unnecessary tax upon one's time and strength. The serv- ing 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 rooms will 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 per- missible to remove plates or dishes two at a time, one in each hand, and to leave a person without a plate. This is. of course, contrary to conventional service. A FEW STANDARD RULES FOR SERVING 1. Pass and place everything from the left, except beverages and extra silver belonging on the right. 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 din- ing 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 salt and pepper. 5. In removing a course, first take all dishes contain- ing 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. 9. Hot dishes must come to the table hot and served on hot plates. Cold dishes must be cold and served on cold plates. 10. A maid should always wear a clean fresh dress and apron. PREPAREDNESS MAKES DOING EASY The great majority of the American housewives do their own work. A bit of hourly help now and then is the extent of help in thousands of representative homes. To be able to prepare a perfect meal, have the house in order, the children happy and spotless, the table attractively set, and to serve the meal oneself at the same time retain- ing one's poise, occupying the hostess' place at the table, directing the conversation and creating a feeling of true hospitality is, perhaps, the greatest test of one's generalship. These suggestions will help make the accomplishments a pleasure. The "Day Before" 1. Plan menu and do all buying excepting fresh salad materials. 2. Prepare as much as possible of the company meal. 3. Put the house in order. 4. See that all silver, china, glassware and linen is in perfect condition. The "Day Of" 1. Set the children at an interesting game early in the day where they will be free to romp. They will then want a rest at your busy time. 2. Think what a joy these guests are to be and how happy you want to make everyone. 3. Do necessary finishing touches, arranging decora- tions, and rest ten minutes, enjoying your anticipated pleas- ure before beginning the actual preparation of the meal. 4. Manage a rest period of twenty minutes before dressing for dinner, and call to mind a few amusing inci- dents to relate. The ideal hostess is never tired or worried and has a fund of interesting conversation. 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 attrac- tively 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 mentioned 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 and the accompanying vegetables served from the side (Russian). Manage your buying so thai your guests may enjoy your company as well as your feasts 43 FOOD VALUES The body needs food to keep it warm, to furnish en- ergy for the activities of daily life; to build and repair tissue and to regulate the body process. Proteins, fats, carbohydrates, mineral matter, and water, are the chief classes of food. The chief work of proteins is to build and repair tissue. Meat and milk are the principal sources of protein. Nuts, vegetables and some cereals also supply this element. Carbohydrates are the starches and sugars. They are found in vegetables, cereals, and fruits and give heat and energy to the body. Fats give two and a half times as much energy as any other food. Mineral matters enter into the composition of the body tissues and blood. They act as regulators, preserving the alkalinity of the body. They are found in varying propor- tions in all foods, but milk contains all the essential ones. Vitamines are necessary for growth and are abundant in leafy vegetables and milk. Foods rich in vitamine content are known as protective foods. They prevent the development of deficiency and old age diseases. Water is necessary as a carrier and regulator. It aids di- gestion, removes waste, and keeps the temperature normal. Balanced Rations A general balance of food should be maintained in each day's diet : l/5th meat or meat alternatives, l/5th fat, and 3/5ths carbohydrates, with a serving of fruits and vegetables and plenty of liquid, completes the necessary variety. WHERE THE CALORIE COMES IN Before assimilation, the food weeat must be oxidized or burned. The heat resulting from this oxidation is measured in terms of calories, or heat units. While the number of calories supplied by the diet is im- portant, the proper balance as to the classification of the food is of prime importance. We cannot build up the diet on calorie values alone without consideration of the food elements. Rubner's Chart of Calorie Requirements Man at light work .... 2500 to 2800 Calories per day Man at moderate work Man at very hard work Woman at light work . Woman at moderate work Child from two to six . Child from six to fifteen Aged Man Aged Woman 3000 to 3500 4000 to 5000 1800 to 2400 2400 to 2800 1200 to 1800 1800 to 2500 1800 to 2000 1600 to 1800 (The above is computed on persons of average weights.) PROTECTIVE FOODS The responsibility for the correct development of a family rests more and more surely at the door of the one who plans and cooks the meals for that family. Nutrition experts are continually making careful tests and giving us valuable information through the news- papers and women's national publications. With such easy access to the fundamentals of correct eating, it comes close to criminal negligence for a mother to feed her family im- properly the present percentage of under-nourished child- ren is appalling, and many of these are in the homes of the well-to-do. The most important "food finding "of the year has been the information given the public regarding Protective Foods, some- times called dietetic ferments or the foods rich in the vitamines that pro- mote growth and those rich in the vitamines that protect one from de- ficiency diseases such as scurvy, beriberi, pellagra and less dangerous skin diseases. Milk and its products, butter and Armour's Veribest Evaporated Milk is a staple for the completely appointed pantry shelf cheese, are foremost growth promoters. In this class comes also the yolk of eggs, glandular meats, and grains with the living germ still intact. Leafy vegetables, such as spinach, lettuce, cabbage, chard, cauliflower, kale, all greens, water cress, onions, string beans, and a few others are classed with protective foods. While Professor McCuUom does not yet definitely list the tomato under protective foods, it is found to have val- uable protective qualities, often being substituted for orange juice in preventing scurvy in baby feeding. The protective substance of the tomato is not easily destroyed. Experiments are continually being completed which add new foods to this important group. Dainty garnishing adds much to table attractions GENERAL HOUSEHOLD APPLIANCES 1 — General Kitchen Equip- ment Stove Ice chest Kitchen cabinet Kitchen table Recipe file Teakettle Kitchen scales Coffee grinder Bread board Chopping bowl and knife Pancake turner WafWe iron Egg beater Cream whip Flour bin Spice boxes Match holder Skewers Spatula Jar labels Strainers Skimmer Trays Grater Nutmeg grater Kitchen spoons Kitchen knives and forks Garbage pail Waste basket 2— For Cleaning Purposes Dish pan Rinsing pan Tea towels Dishcloths Glass towels Scraper Crumb tray Dust mop Wet mop Scrubbing pail, wringer at- tachment Broom Dustpan Radiator brushes Window cleaner Chamois Sink brush Dust cloth Oil mop Silver cleaner 3 — Laundry Equipment Electric washing machine Electric wringer iron or set of irons Set of tubs, wooden or geil- vanized iron Clothes stick Clothes mangle Ironing board Clothes rack Boiler Clothes sprinkler Patent clothesline Clothespins Clothespin bag or apron Clothes hamper Clothes basket Bottle bluing Starch High-grade laundry soap Ammonia Beeswax Borax Meat Cookery TO PREPARE LESS EXPENSIVE CUTS OF MEATS Fireless cooker Pressure cooker Self basting roaster Meat chopper Chafing dish Double boiler Casseroles Baking pan Pyrex, square, oblong, oval Aluminum, square Tin, various sizes and shapes Scoring knife Meat plank Meat saw Soup kettle Vegetable cutters TO PREPARE PRIME MEATS Grill Iron griddle Self basting roaster Broiler TO MAKE TASTY LEFT-OVER DISHES Casserole Deep frying kettle Griddle Ramekins Deep fat frying equipment Dutch Kettle Long Fork Wire Basket Skimmer Fish Cookery Skillet Fish mould Fish plank Colander Chafing dish Casserole Baking dish Vegetable Cookery HOT VEGETABLES Vegetable brush Colander Nest of stew pans One 1 pt. capacity Two 1 qt. capacity Three 2 qt. capacity Two 3 qt. capacity Paring knives, aluminum, wooden, square handled Cabbage shredder Chopping bowl and knife Set of fancy vegetable cut- ters Potato ricer Potato masher Baking dishes 1 square 1 oval 1 oblong Steamer Salad Materials Salad bag Wire basket or colander Salad moulds Mayonnaise mixer Desserts PASTRY, CAKES, PIES, ETC. Nest of 6 mixing bowls Extra flour sifter Measuring cup Rolling pin Bread board Marble slab Cutters 1 — Doughnut 2— Biscuit 3 — Fancy cake and cooky cutters Wire whisk Dover egg beater Spatula Cake racks Russian tins or sheets Muffin tins Pie tins Cake tins Oblong, round, square Holed cake tins Patty tins Pastry tube PUDDINGS, ICES, SAUCES, ETC. Moulds Ice cream freezer Double boiler Wire whisk Dover egg beater Cream whipper 12 Individual pudding moulds Stew pan Lemon squeezer Breads Bread mixer Bread tin Bread pan, 4 qt. capacity Properly arranged equipment and an Armour Pantry practically eliminate kitchen drudgery TIME TABLES WEIGHTS AND MEASURES .\n urate measuring of materials, heat and time are primary factors in successful cooking. Every kitchen should have a weighing scale and a measuring cup. TABLE OF WEIGHTS AND MEASURES 3 teaspoons 1 tablespoon 16 tablespoons 1 cup 2 " butter 1 oz. 4 " flour 1 " 1 square Baker's chocolate 1 " '4 cup chopped almonds 1 " 2 cups 1 pint 4 " fiour 1 lb. 25^:3 " corn meal 1 " 2 " gran, sugar 1 " 2% " brown sugar 1 " 2H " powdered sugar 1 " 4U " rolled oats 1 " 2 " finely chopped meat 1 " LIST OF EQUIVALENTS IN MEASURE c.~cup tbsp.— tabJespoon tsp.— teaspoon 4 saltspoonfuls ~ 1 teaspoonful 2 cupfuls = 1 pint 4 teaspoonfuls dry = 1 tablespoonful dry 2 pints = 1 quart 3 tsp. liquid = 1 tablespoonful liquid 4 quarts — 1 gallon 16 tablespoonfuls — 1 cupful dry ingredients 8 quarts = 1 peck 12 tablespoonfuls = 1 cupful wet ingredients LIST OF EQUIVALENTS IN FOODS cups 1 lb. cornstarches 1 lb. butter =2 1 lb. lard =2 1 lb. bran =9 1 lb. rice =2 1 Ib.rye tlour —3% tbsp. 1 lb. pastry flour =4 ' —2 tbsp. 1 lb. bread flour =4 ' —2 tbsp. lib. confectioner's sugar=2?< ' -2 tbsp. 1 lb. light brown sugar =2M ' — Vz tbsp. I lb. pulverized coffee —5^ , ,. ' 1 lb. graham flour =3M 1 lb. entire wheat flour =3 !^ cupfuls plus 1 tablespoonful 1 lb. granulated com meal =3 " "1 1 lb. granulated sugar =2 Abbreviations Generally Used c— cup. tsp.— teaspoon. tbsp.— tablespoon. TIME AND TEMPERATURE It will not be long before thermometers will be gener- ally used as kitchen appliances. Until then we must show how we may know when a food is cooked, instead of stat- ing the exact number of minutes required. It is better in most cases to subject foods to a moderate heat for a long time, than to intense heat for a shorter period. The shape and size of the article to be cooked and the variety and age of fruit or vegetables must be considered. STANDARDIZED OVEN TEMPERATURES Temperatures used in class work in Columbia University SLOW MODERATE HOT OR QUICK VERY HOT 250°-350° 350°-400° 400''-425° 425°-500° Custards Bread Biscuits Roast Meat Meringues Cakes Cookies Roast Poultry Pastry Pastry, Tarts Rolls Puff Paste TIME TABLE FOR BAKING Biscuits, baking powder 15 minutes Bread (1 lb. loaf) white 60 Bread (1 lb. loaf) graham 40 " Rolls or biscuits (raised) 20 " Gems or muffins 30 " Corn bread (thin) 20 Corn bread (thick) 35 " Sponge cake 45 to 60 " Layer " 20 to 30 Loaf cake 40 to 60 Pound " 1,V to 2 hours Indian or plum pudding 2 to 3 " FRYING Muffins, fritters, doughnuts . . Croquettes and fish balls .... Potatoes, cut thick Breaded chops Fillet of fish Small fish 3 to 5 minutes 1 10 5 to 8 5 to 10 5 TIME TABLE FOR BROILING Steak (1 inch thick) 10 to 12 min. Steak (2 in. thick) 15 to 20 " Pork chops (cook slow) 30 to 40 " Mutton chops 7 to 10 " Fish 15 to 20 " TIME TABLE FOR ROASTING Beef roast (rare) 15 min. to warm through 12 min. per lb. Beef roast (well done) *' 15 Mutton leg " 10 to 15 min. per lb. Mutton shoulder . . "_ '' " . " " 15 min. per lb. Lamb roast .... '_'^ '* '" [\ \\ 18 Veal roast '' "^ [[ " " 18 ]| |] ]] Pork roast " 30 ' Chicken " 15 to 18 min. Goose " 18 min. per lb. Duck 18 Turkey, large . . . Roast in slow oven 4 to 5 houre Turkey, small ... 3)4 to 4 hours Ham, medium weight Moderate oven 4 to 5 hours Your dealer will gel the Armour Quality foods if you demand them 46 INDEX BREADS PAGE Baking bread 39 Beaten biscuit, recipe 40 Corn fritters, recipe 40 Good bread, qualities of 39 Hominy bread, recipe 39 How to judge bread 39 Points to remember in bread making 39 References regarding bread 39 Rolled oats bread, recipe 39 Southern egg bread, recipe 40 CEREALS Cold cooked cereals 38 How to serve cereals 38 Table for cooking cereals 38 Use of cereals in the diet 38 CHARTS AND TABLES Balanced rations, food classification for 27 Beef, dishes, cuts, and ways to use 12 Beef, retail cuts, food value, cost, cooking, uses 7 Beef, standard retail cuts (illustrated) 8 Beef and veal, extra portions, food value, cost, uses 15 Cakes, recipes for making 36 Calorie requ irements 44 Cereals, table for cooking 38 Cheese, how to use 34 Chicken, ways of serving 13 Cook books, popular list of 28 Cream sauces, foundation recipes for 31 Dependable products, list of Armour's 26 Eggs, uses and ways of cooking 34 Eggs, ways to serve 18 Family budget, example for apportionment 5 Family budget, form for 6 Fats, chemical composition of Armour's 22 Fats, smoking point, calories, how to use 22 Foods, hst of equivalents in 46 Fruits to serve with meats 23 Ham and bacon, ways to serve , 16-17 Household equipment 45 Lamb and mutton, extra portions, food value, cost, uses 15 Lamb dishes, variety and cuts for same 14 Lamb, retail cuts, food value, cost, cooking, uses 9 Measures, list of equivalents in 46 Menus for unexpected demands 27 Oven temperatures 46 Pantry supplies 27 Pork dishes, variety of. and cuts for same 14 Pork, extra portions, food value, cost, cooking, uses 15 Pork, retail cuts, food value, cost, cooking, uses 9 Sauces and garnishes for various cuts of beef 12-40 Sausages, varieties of 19-20 Time for baking, broiling, frying, roasting 46 Veal, retail cuts, food value, cost cooking, uses 9 Vegetables to serve with meals 23 Weights and measures 46 DAIRY PRODUCTS Butter in cold storage 10 Cheese, how to cook and keep 34 Cheese, how to use, cooked and uncooked 18 Cheese sauce, recipe 34 Cheese souffl^, recipe 34 Dairy products, list of Armour's 26 Milk as a food 17 PAGE Milk, evaporated 17 Milk, evaporated, uses of 17 DIET Balanced diet chart 27 Calories 44 Children, food for 42 Elements of foods 44 Food in the home, care of ". 42 EGGS in cold storage 10 how to preserve 34 Eggs Eggs, Eggs, Egg: . value in the diet , ways to serve Eggs, ways of cooking, time required to digest . FATS Chemical composition of Armour Fats 22 Clarifying fats 22 Fats, how to use (chart) 22 Fats, use of drippings 22 Foods that soak fats 22 Salad oils in cooking 22 Shortenings and frying mediums, list of Armour's 26 Test for frying fats 22 FISH Cream sauces 31 Creole sauce, recipe 40 Fish in the menu 14 FRUITS Canned fruits 38 Fresh fruits, serving 38 Fruits to serve with various meats 23 Fruits, value in diet 23 HOUSEHOLD EQUIPMENT Bread making equipment 45 Cleaning purposes equipment 45 Dessert making equipment 45 Fish cooking equipment 45 General kitchen equipment 45 Meat cookery equipment 45 Popular cook books 28 Salad making equipment 45 Sundry equipment 45 Vegetable cooking equipment 45 LEFT-OVERS Uses of left-overs 39 Ways of serving left-over fowl 32 MEATS Bacon, how to select 16 Bacon, ways to serve 16 Beef extract 20 Beef sauces and garnishes 12 Beef, ways to serve 12 Boiling meats 29 Braising meats 29 Broiling meats 29 Canned meats, list of Armour's 26 Creole sauce, recipe 40 Deep frying of meats 29 If your dealer does not have Armour Products please send us his name INDEX — Continued PAGE Fresh meats, how to select 11 Gov't inspection of meats 10 Ham and bacon sauces 17 Ham. baked, recipe 30 Ham. baked, ways to serve 16 Ham. boiled, ways to serve 16 Ham, how to select 16 Hungarian Goulash, recipe 31 Jellied loaves 20 Loaf meats, list of Armour's 20-26 Luncheon meats, list of Armour's 20-26 Pan broiling meats 29 Pot roast of beef with spaghetti, recipe 30 Pot roasting meats 29 Roast chuck, recipe 30 Roast shoulder of mutton, recipe 30 Roasting and baking meats , 29 Rolled flank steak, recipe 30 Sauces and gravy for meats, recipes 31 Saut^ing meats 29 Smoked meats, list of Armour's 26 Steak, rump, planked, recipe 31 Steak, sirloin, broiled, rectpe 31 Stewing meats 29 MENUS Christmas dinner 40 For unexpected demands 27 Southern dishes 40 Thanksgiving dinner 40 MINCE MEAT Food value of mince meat 23 List of Armour's mince meat 26 Variety of uses of mince meat 23 PANTRY SUPPLIES Cereals and flour 27 Condiments and seasonings 27 Flavoring extracts and baking powder 27 Fruits, canned 27 Miscellaneous articles 27 Plum pudding (Veribest) 26 Products easUy served 27 Quality products for the pantry shelf (illustrated) 24-25 Sea Foods, canned 27 Soups, canned 27 Spreads, shortenings and frying mediums 27 Vegetables, canned 27 Vegetables, fresh 27 POULTRY Chicken, smothered, recipe 40 Chicken, ways to serve 13 Fowl, preparation of 32 Fowl, pressure cooking of 32 Fowl, roasting, stewing, broiling, frying and dressing 32 Fowl, serving left-over 32 Poultry in cold storage 10 Poultry, how to select 13-32 Poultry, how to thaw frozen 13 Poultry, list of Armour's 26 Poultry, U. S. Dept. of Ag. bulletins 13 SALADS PAGE Care of materials 33 Cheese salad dressing, recipe 33 Dressings, boiled, cheese, French, mayonnaise, Russian. Thousand Island, whipped cream, recipes , 33 Fish salad, recipe 33 Fruit salad, recipe 33 Lettuce salad, recipe 33 Vegetable salad, recipe 33 When to serve salads 33 SANDWICHES Brown bread sandwich, recipe Graham bread sandwich, recipe Nut bread sandwich, recipe — Raisin bread sandwich, recipe Rye bread sandwich, recipe Sandwiches, how to prepare White bread sandwich, recipe Whole wheat bread sandwich, recipe SAUCES Varieties of 12-17-31-34 SAUSAGES Sausage, dry. how to serve 19 Sausages, dry, smoked and unsmoked, list of Armour's 26 Sausages, fresh and smoked, list of Armour's 26 Sausage, pork, fresh, how to serve 19 Sausage, smoked, how to serve 19 Sausages, varieties of 20 SOUPS Soups, canned 28 Soups, preparing 28 SPREADS Butter as a spread 21 Nut margarine as a spread 21 Oleomargarine as a spread 21 Peanut butter as a spread 21 Peanut butter, list of Armour's 26 Peanut butter, uses of ; 18 Spreads, list of Armour's 26 Spreads, proper fat for every cookery use 21 TABLE SERVICE Care of the table 43 Russian, English and mixed service 43 Standard rules 43 VEGETABLES Asparagus, baked with cheese, recipe 35 Beans, value in the diet 18 Boiling, steaming and baking vegetables 35 Candied sweet potatoes, recipe 35 Cream sauces 31 Creole sauce, recipe 40 Garnishes of vegetables 35 Vegetables, composition of 23 Vegetables, selection of 35 Vegetables to serve with various meats 23 Ways of serving vegetables 35 Armour's Oval Label Products open the way to better living Req. No. 452162 48 LIBRARY OF CONGRESS 014 488 604 5 •