Armour's Monthly Cook Book, Volume 2, No. 12, October 1913

LUNCHEON – Veribest Pork and Beans, Cucumber and Tomato Salad, Devil's Cake, Sliced Peaches, Tea.

DINNER – Veribest Tomato Soup, Veribest Boned Chicken in Bechamel Sauce, French Fried Potatoes, Cauliflower, Blackberry Pie, Cheese, Coffee.

WEST VIRGINIA

MRS. M. L. WHITE, 1409 Magazine St., Charleston

BREAKFAST – Cream of Wheat with Maple Syrup, Fried Star Ham and Eggs, Hot Biscuits and Butter, Coffee.

LUNCHEON – Corn Beef Hash, Baked Apples, Potato Salad, Lettuce, Cream Cake, Tea.

DINNER – Tomato Soup (Veribest), Cream Potatoes, String Bean Salad, Sliced Tomatoes, Pickles, Sliced Star Ham, Hot Rolls, Coffee.

WISCONSIN

MISS GENEVIEVE RAYMOND, Eagle River

BREAKFAST – Cereal with Dates, Broiled Star Bacon, Buttered Toast, Boiled Eggs, Coffee.

LUNCHEON – Veribest Vegetable Soup with Crisp Crackers, Celery, Stewed Figs, Chocolate Marble Cake, Armour's Grape Juice.

DINNER – Veribest Chicken Fricasseed, Mashed Potatoes, Baked Squash, Creamed Turnips, Green Tomato Pickle, Watermelon, Pumpkin Pie, Coffee.

WYOMING

MRS. A. M. HUMPHRY, 646 Summer St., Sheridan

BREAKFAST – Graham Porridge with Dates, Fried Star Ham and Eggs, Dry Toast and Butter, Coffee.

LUNCHEON – Veribest Chicken Sandwiches, Creamed Potatoes, Tomato and Lettuce Salad, Hot Doughnuts (Armour's Simon Pure Leaf Lard), Tea.

DINNER – Veribest Vegetable Soup with Croutons, Veribest Roast Beef, Brown Sauce, Browned Potatoes, Cauliflower au Gratin, Rolls, Beet Pickles, Armour's Grape Juice Sherbet, Cake, Nuts, Coffee.

CANADA

MRS. G. E. POSTE, 231 Moss St., Victoria, B. C

BREAKFAST – Oranges, Wheat Flakes with Cream, Baked Hash (Veribest Beef), Preserved Peaches, Muffins, Coffee.

DINNER – Veribest Tomato Soup, Baked Stuffed (Star) Ham, Mashed Potatoes, Creamed Cauliflower, Pickled Carrots, Chocolate Pie, Tea.

SUPPER – Sliced Meat Loaf, Potato Salad Garnished with Sliced Hard Boiled Eggs and Parsley, Raspberry Preserve, Cheese, Lemon Tarts, Cake, Cocoa.

Little Stories by Our Readers

A Ham Story

As we are lovers of good ham we always use Armour's Star Brand. I generally buy the ham on Saturday as it keeps better than fresh meat. I buy a whole ham (try to get one about ten pounds), then get the dealer to cut two nice slices thick enough to broil, a little beyond the center, leaving two nice ends, the string end the smaller. One slice I use for Sunday morning Breakfast, the other one I wrap in a moist cloth, place between two plates. This will keep three or four days.

I now take the large end, put it on in cold water, let simmer for a couple of hours, then take out and drain; cut off skin, and part of the fat and put it in the oven to finish cooking. The skin I save for use on the griddle, the fat I render and use the dripping for salads. After baking, serve hot or cold, sliced; I still have a small end and one slice left, the small end I boil until thoroughly done, take out and use the water for vegetables, such as cabbage, spinach, beans, etc. The small end does not slice as well as the other so I take all the meat from the bone, and put it through the chopper, grind it fine, and use it for ham loaf, toast filling for tomato cups or for ham omelet. The baked end I serve sliced, also, use for sandwiches. If I have to keep the sandwiches I put them in a moistened napkin; it keeps the ham moist and juicy.

How I Arrange to Use a Whole Ham

Sunday Breakfast: Water cress, slice Star Ham broiled with milk gravy, hot rolls, coffee, home-made peach cake.

Sunday Dinner: Beef pot roast, white potatoes whipped, sweet potatoes roasted under the meat, cauliflower boiled in the ham water, cream dressing, fruit sherbet, in which I use Armour's Grape Juice.

Sunday Supper: Cold baked Star Ham sliced thin, or tomato cups on lettuce with mustard dressing, white bread and butter, home-made cake, sliced peaches, and tea.

To make Tomato Cups, take medium size tomatoes, skin them (by pouring boiling water over them first, this is easily done) and put on ice until cold; scoop out the center. Make a filling of minced ham, a little chicken, breadcrumbs (equal parts), a seasoning of chopped peppers; fill tomatoes; on top of each put a little mustard dressing. Set each cup on a lettuce leaf, and serve.

Now I still have one slice of ham left, some minced ham, some of the baked ham. The last slice I broil and serve with poached eggs; the baked ham, makes sandwiches. The week I buy a whole ham I don't buy much other meat. Trusting this will be of value to some, I remain, – I. M. B., Philadelphia.

Milk Toast

"Have kept Armour's Beef Extract always on hand for years and it has helped me out of many a tight place. One day the children teased for milk toast for supper, and to my dismay I found the milk was 'short' that day. Not wishing to disappoint them I tried to see what I could do. I made a consommé with Armour's Beef Extract, using a quarter teaspoonful to a cup and seasoning it with salt and pepper, and used this in the same way as I would milk. Our 'milk' toast was fit for a king. The children pronounced it the best ever. In these times of high prices, with milk at ten cents per quart, many a family would welcome such an excellent substitute as Armour's Extract."

Most useful are the Armour's Bouillon Cubes. I use them in preparing soups, gravies, dissolved and poured over a roast while cooking. I give my husband and children each one in a cup of hot water, every morning for breakfast, the first thing, as it seems to be an appetizer; also serve it to my aged parents in the morning before rising, as it gives them strength to make their toilet. They are both very aged and failing and the effect of the bouillon is wonderful. My husband also takes Armour's Bouillon Cubes with him in his lunch basket to the factory where he holds a clerical position; he keeps his bouillon cup and spoon and there is plenty of boiling water accessible, so it makes a nice, nourishing drink at lunch time. – Mrs. E. B., Greensburg, Pa.

A Red Letter for Armour's Extract

We have a friend who derived more benefit (in our estimation) from Armour's Extract, than any one we have ever heard of. He is an expert machinist and is sent to all parts of the world to put up machines, such as reapers, mowers, etc. The particular trip I write of he was sent to Bulgaria, to a small village, where the accommodations were very poor. Sleep was almost out of the question and to eat the black bread, which was the principal food, was impossible. The water in all foreign countries was so bad that he always carried jars of the Extract with him. This time he not only dissolved it in hot water and drank it, but took his penknife and fed himself the extract raw. He claims it saved his life, as for four days that was all he had with him to eat or drink. He says he felt fine and did his work better than when he had been where the food was palatable and he had eaten heartily. Of course he swears by the Extract and never takes a trip now without taking a good supply with him. – Mrs. H. L., Yorktown Heights, Westchester Co., N. Y.

Don't stint the kiddies on their daily spread – give them Armour's Glendale Butterine

Making Money for the Church

"Besides selling recipes for eggless, butterless cake, we made seasoning bags to sell, for soups and such, using eight peppercorns, four cloves, six mustard seeds, one third teaspoon celery seed, four tiny sprigs each of thyme, summer savory, sweet basil, and parsley in each. This gives a blend pleasant to many tastes, and it is sufficient to flavor a soup for a large family. When the soup seems to have taken enough of the flavor the bag should be removed. To make one bag at a time would be foolish, but when enough are made to last the year out it helps out in fine shape. We also made jelly bags for sale, many ladies not having the right thickness of cloth in the house at jelly-making time."

"At Christmas time the young girls of our congregation made quite a few dollars for the church by selling boxes of preserved orange. This is their recipe: Cut six large navel oranges in slices the long way of the fruit, and boil, until tender, in three waters, pouring off the water each time. Make a syrup of five cups of sugar and one cup of water and boil the orange in this until the syrup is almost boiled away. Remove with skimmer and let stand half an hour and roll each piece in granulated sugar. The confection was packed in dainty white boxes and covered with paraffin paper. They found a very ready sale." – K. C. B.

"It has been our experience that everyday necessities in the household are better sellers than fancy nicknacks," writes a reader, "and when the social club of our church met last winter we decided to stick to them. Here are some of the things we made with the result that when we held our sale at Easter there was not one article left over and we had the sum of ninety-five dollars in the treasury."

Ice Bags

"These bags, made out of ordinary potato sacking, are for covering the cake of ice, and do much to keep down the ice bill. They are twenty-four inches long by twenty-seven inches wide and have a drawstring of common twine. They cost almost nothing and found ready sale at a quarter apiece."

Wringing Bags

"This idea we got from a trained nurse who was with us for a time, and it is a very good thing to have on hand when there is sickness. When hot cloths are to be applied it is hard to wring them out by hand as hot as the doctor would like. The bags are made of strong ticking and measure eighteen inches in width and are ten inches deep. At each end a loop the depth of the bag was stitched, through which a piece of broom handle was run when in use. To use, put the flannel into the bag, and set the bag into the pan of boiling water on the stove (first inserting the sticks). When ready, simply lift the bag and wring it by the sticks."

Carpenter's Aprons

"There has been a good deal of building done in our small town and one of our members, whose husband is a building contractor, offered to buy half a dozen carpenter's aprons if we would make them. This order has led to our making over two hundred of these aprons, as others hearing of it would want their aprons home-made rather than factory made. They are made of strong ticking, with a strap around the neck and another at the waist. In some, the straps are around the shoulders instead of the neck. Pockets are made for a rule, knife, nails, and a strap for a hammer." – Mrs. T. G. H.

Armour's simon pure leaf lard – the best for all purposes

Where Does Your Housekeeping Money Go?