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

Boiled Bacon

Place the bacon in a saucepan with sufficient cold water to cover it. Bring the water to the simmering point and simmer gently until done (time, about half an hour for a pound for large pieces, less for smaller). Add to the water an onion with two or three cloves stuck in it, one carrot, one turnip and some sticks of celery. Skim carefully several times. When done, remove the skin and cover with browned bread crumbs.

Found Out!

When making shells for custard and lemon pies prick the crust all over with a fork before baking. Bake the shells over an inverted pie plate, then place them in pie plate as usual before filling. – Mrs. D. H., Media, Pa.

If a cake gets scorched on top when baking, grate lightly with a nutmeg grater rather than try to scrape it with a knife. You will have a better surface for frosting. – C. K., Hurley, Texas.

When your tablecloths begin to wear out make napkins out of the best parts and get a new tablecloth.

Save your old newspapers and when you sweep soak the papers in water in which a tablespoonful of ammonia has been dissolved. Squeeze out and throw the paper pulp on the floor you are about to sweep. It will keep the dust from flying and at the same time brighten the carpets.

Save all soap scraps and put them into an empty baking powder can that you have turned into a soap shaker by the help of a hammer and nail. Punch eight or ten small holes in the top and bottom, run a piece of wire from lid to bottom to hang it up by. When washing dishes shake the box in the water and you will have a nice suds.

Do not throw away the small pieces of paraffin that you take from the tops of jelly glasses. They can be melted and used again. If you do not make jelly, use them to mix with the kindling. They start a fire like coal oil. Ends of candles may be used in the same way. If the wick in the lamp is short and you are out of coal oil, fill the lamp with water. The oil will rise to the top and the wick will burn as long as there is oil to burn.

Put a tablespoonful of salt in your lamp and the blaze will be twice as bright. – C. L. E., Dayton.

A damp or slightly oily cloth is all that is necessary to polish oak furniture if it is in good condition. Marks made by wet glasses should be rubbed with a mixture of nine parts olive oil and one part paraffin. – Mrs. W., Stilesboro, Ga.

A very simple, attractive and inexpensive gift may be made by crocheting a simple edge for bath towels of the silk finished crochet cotton, and working the monogram or initial in cross stitch, using the same thread. The washrag should have a tiny edge to match. – Mrs. J. H. M., New Mexico.

My linen dress had a tear and as it was bought ready made there were no left over pieces. I drew a few threads from the under hem and darned it with these and when laundered it could scarcely be seen. – Mrs. J. E. F.

Hints for October

A Hot Drink with the School Lunch

Whether the individual drinking cup is a requirement in all public schools, or not, its use is a habit which should be encouraged. A collapsible cup takes up little room in the lunch basket. With it place one of the Armour Bouillon Cubes. At lunch time this cube dropped into a cup of hot water provides a drink of bouillon that is refreshing, stimulating and healthful.

Armour's Bouillon Cubes, chicken and beef flavor, are sold in tins of 12, 50 and 100 – each cube wrapped separately in tin foil.

Fruit Out of Season

The tonic value of pure fruit juices makes them desirable all the year around, and the caloric properties of grape juice place it at the head of the list. Just now the Armour factories, in the heart of the grape-growing sections of New York and Michigan, have their presses at work extracting the pure juice from the season's luscious Concords. This juice, undiluted, unfermented and unsweetened, is immediately bottled, retaining all the delicious fragrance and flavor of the grape.

For household use there are cases of bottles in quarter-pint sizes and larger. Armour's Grape Juice is a splendid flavor for desserts and ices.

Government Inspection

Housewives realize, more than ever before, their responsibility in selecting for their families foods that are wholesome and healthful. One of the strictest Government inspections is on butterine. In using Glendale Butterine there is a saving of fully one third over the cost of butter, and there is no question about its cleanliness, purity and wholesomeness.

Armour's Glendale Butterine is carefully wrapped and sold in paraffined cartons.

The Family Cupboard

Anyone in the family can serve on short notice a meal that is sure to please, — if the cupboard is well stocked from the extensive variety of Veribest Soups, Meats and Food Specialties. All are as thoroughly cooked and seasoned as in the home kitchen, and it's a simple matter to heat the contents of the cans and serve.

Best grocers in all parts of the country sell Veribest goods.

A Simple Lesson in Soup Making

The usual process of simmering meats and vegetables is so tedious and troublesome that frequently soup is omitted from the bill of fare when there is good reason for its presence. It is especially beneficial in preparing the way for the easy digestion of heavier foods. Veribest Soups are scientifically cooked and seasoned. For use, heat the soup and dilute it to the preferred consistency.

The Choice of the Many

It is the greatest satisfaction to know of one breakfast dish that is always welcomed by guests. Whether they come from North or South, they relish sweet, crisp bacon. Armour's Star Bacon is a mild sugar cure, hickory smoked, and is most delicate.

Star Bacon is sold in glass jars and paper cartons.

Keeping Household Accounts

Buying ham by the single slice is necessarily much more expensive than buying a whole ham, for there is the cost of cutting besides the waste by this method. After slices are cut from the whole ham, considerable meat will be left on the bone. These bits can be used in many ways, and the bone can be boiled with vegetables or for soup.

Armour's Star Ham is cured and smoked by special process which has given it the famous flavor.

Little But Efficient

No product is better known or more highly appreciated than the little jars of Armour's Extract of Beef. This Extract has many uses, and a little goes far in making soup stock, beef tea, flavoring the cheaper cuts of meat, gravies and vegetables.

Most druggists and grocers can supply Armour's Extract of Beef in two sizes of jars.

Women Who Succeed

To have light, flakey pastry, doughnuts that are neither heavy nor grease-soaked, and fried dishes that are just right, our successful cooks have found that the first essential is good, old-fashioned pure leaf lard, tried out in open kettles, just as our grandmothers made it. Such is Armour's Simon Pure Leaf Lard, which is sold only in pails. Best dealers can supply it.

A Luncheon Innovation

A piquant meat filling for sandwiches – one that is already prepared and requires only careful slicing – is Armour's Summer Sausage. Each of the several kinds is a careful blending of meats and seasoning. Packed in casing, they will keep indefinitely and therefore it is possible to have a supply at hand ready for any emergency.