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

Make an infusion of coffee by pouring half a pint of boiling milk on a heaping tablespoonful of powdered coffee. Put it aside to settle, and when cold strain off the milk and use with the eggs as in previous recipe.

Boiled Custard

This is also made from milk and eggs and is usually served instead of cream with stewed or preserved fruit. "Boiled" custard is rather a misnomer as on no account must the boiling point be reached in cooking, for if the custard bubbles it curdles. As soon as the custard begins to thicken the saucepan must be taken from the fire and the stirring continued for a second or two longer. If the cooking is done in a double boiler the risk of boiling is very much lessened.

Everyday Uses of Armour's Grape Juice

Give your family Armour's Grape Juice as an everyday beverage and their bodies will be kept healthy without drugs.

Instead of serving fruit in the morning serve a wineglassful of Armour's Grape Juice undiluted. If taken at the beginning of breakfast do not add ice. For children, water may be added if desired.

In moistening mincemeat use Armour's Grape Juice instead of jelly or wine. In making "Brown Betty" use Armour's Grape Juice instead of water and molasses and you will find it richer and more delicious.

In making sauce for all kinds of fruit puddings, use Armour's Grape Juice, hot or cold, thickened when necessary with a little cornstarch.

When making fruit salad to be served as a dessert, pour over the mixed fruits, immediately before serving, a cup of Armour's Grape Juice.

In serving grape fruit, after carefully removing the white pith, pour over each portion a wineglassful of Armour's Grape Juice.

Many people find it difficult to take raw eggs when recommended by their doctor. This difficulty is removed by breaking the egg into a glass of Armour's Grape Juice. The egg is swallowed easily and in addition to the nourishment obtained there is the tonic value of the rich fruit from which the grape juice is taken.

The Sweet Places

I want to go back to the sweet mysterious places,
The crook in the creek-bed nobody knew but me,
Where the roots in the bank thrust out strange knotty faces,
Scaring the squirrels who stole there timidly.

I want to lie under the corn and hear it rustle,
Cool and green in a long, straight, soldierly row,
I am tired of white-faced women and men of iron.
I want to go back where the country grasses grow.

To the well-remembered pasture's shadiest corner,
Where under the trees the wild ferns wove their laces;
Hearing the whip-poor-will's voice in its strange, rich sadness —
I want to go back to the old beloved places.

Unafraid

Sleep lifts the flower-soul with gentle hand,
And breathes upon it till the petals close
Softly and drowsily; and, faint, there grows
A melody from some far shining strand.
The waking vision's holden to, till, fanned
By vagrant winds from distant ports, it blows
The singing lips of dreams into the rose.
The white Night leans to kiss the nodding land.
Thus, in a kindred way, will Brother Death
At the appointed hour let fall his breath
Upon my soul, which such kind dreamlessness
Of pillowing, after Life's storm and stress.
I shall lie unafraid, my petals furled,
To bloom anew within some fairer world.

    – Exchange

To Bleach White Silk

When either white silk fabric or embroidery has become yellowed from careless washing, it may be bleached in the following manner:

Dissolve two ounces each of salt and oxalic acid in six quarts of cold water.

Soak the silk in this until the yellow tinge disappears. This will take about an hour in ordinary cases.

Rinse immediately in several clear waters.

VERIBEST CANNED MEATS – save work and worry

Informal Porch Suppers

If you are fortunate enough to possess a wide porch or a stretch of lawn do not forget your less fortunate friends, and give an occasional informal party there while the weather is still fine. Food always tastes so much better in the fresh air and when friends are present it makes the affair nothing more than a kind of glorified picnic. There are few more pleasant ways of entertaining than by giving a porch party. It is very little trouble to arrange an affair of this kind – less than the average picnic indeed – and grown people usually enjoy it more as it is much more comfortable to sit in a chair before a real table than to perch on a log or rock while eating. A porch party is an ideal way of entertaining for the woman who has to do her own work. Most of the dishes can be prepared the day before, making the serving easier.

If not convenient to have a large table a number of small card tables placed close together will answer the purpose. Charming table sets of white crepe paper can be bought for very little and save very materially in the doing up of the linen.

Prepare as much as possible early in the day. If you have sandwiches wrap them in a damp napkin; if cold drinks are wanted have them well chilled, your glasses and straws handy, have your silver and china ready at hand so that when your guests arrive you may devote your time and attention to them. The following menus are not hard to prepare and the dishes will be found most palatable and suited to every purse: Veribest Canned Meats, the standby of the housewife who combines economy of time with excellence of quality, are used in many of them. There is a wide range of these meats delicious and many ways of using them. Every pantry should have at least one shelf devoted to them so that the housewife need never be at a loss for the basis of a good meal.

FRUIT COCKTAIL

HAM MOUSSÉ, POTATO CHIPS

or

CREAMED CHICKEN, served in roll,

or

TONGUE TOAST, CREAM SAUCE

or

CHICKEN IN ASPIC IN INDIVIDUAL MOULDS

POTATOES AU GRATIN

TOMATO WAFFLES

SALAD ROLLS