BREAKFAST—Iced Cantaloupe, Shredded Wheat Biscuits with Sugar and Cream, Veribest Corned Beef Hash, Baking Powder Biscuits, Apple Butter, Coffee.
LUNCHEON—Star Ham Souffle, Creamed Potatoes, Fresh Rolls, Blackberry Jam, Tea.
DINNER—Veribest Tomato Soup with Toast Cubes, Veribest Roast Beef with Potatoes and Brown Gravy, Creamed Cauliflower, Veribest Chicken Salad served in Red Pepper Shells on Lettuce Leaves, Cheese Sandwiches, Olives, Banana Shortcake with Whipped Cream, Coffee.
BREAKFAST—Bananas with Cereal and Cream, Broiled Star Bacon, Fried Apples, Creamed Hominy, Buttermilk Biscuit, Blackberry Jam, Coffee.
LUNCHEON—Cream of (Veribest) Tomato Soup, Sweet Peppers stuffed with Veribest Veal Loaf, Escalloped Corn, Cottage Cheese with Cream, Sally Lunn, Tea.
DINNER—Bouillon (Armour's Bouillon Cubes), Baked Star Ham, Corn Pudding, Sweet Potatoes, Green Beans, Tomatoes with Mayonnaise Dressing, Veribest Chicken Salad, Amber Pie (Simon Pure Leaf Lard), Cheese, Coffee.
BREAKFAST—Broiled Star Ham, Poached Eggs on Toast, Hot Muffins, Butter, Coffee.
LUNCHEON—Chicken Bouillon (Armour's Bouillon Cubes), Veribest Veal Loaf, Raisin Bread, Butter, Cream Puffs (Made of Simon Pure Leaf Lard), Iced Armour's Grape Juice.
DINNER—Cream of Corn Soup, Broiled Chicken on Toast with Baked Apples, Stuffed Peppers (Using Armour's Star Ham Minced), Scalloped Potatoes, Fruit Salad with Mayonnaise, Mince Meat Pie with Hard Sauce (Veribest Mince Meat), Coffee, Mints.
BREAKFAST—Bananas and Cream, Star Ham Omelet, Rye Biscuit, Breakfast Cake, Coffee.
LUNCHEON—Veribest Vegetable Soup, Simon Pure Luncheon Rolls, Creamed Potatoes, Orange Sauce, Iced Tea.
SUPPER—Stuffed Baked Ham, Irish Potatoes, Baked Onions, Armour's Grape Juice Sherbet, Cake, Coffee.
BREAKFAST—Oranges, Grapenuts with Cream, Armour's Star Bacon, Bread dipped in Egg and fried in Bacon Fat or Simon Pure Leaf Lard, Corn Pone, Cloverbloom Butter, Coffee.
DINNER—Armour's Veribest Tomato Soup, Croquettes of Veribest Chicken, Mashed Potatoes, Lima Beans with Cream Dressing, Lettuce Salad, Ice Cream and Black Coffee.
SUPPER—Slice Boiled Star Ham, Tomato Salad, Biscuit, Cheese, Cake, Tea.
BREAKFAST—Cracked Wheat, Corn Bread, Star Ham Omelet, Coffee.
LUNCHEON—Extract of Beef, Croutons, Apple Turnovers, Russian Tea.
DINNER—Veribest Roast Beef, Baked Sweet Potatoes, Pickled Beets, Boiled Rice, Syrup, Tea.
BREAKFAST—Wheatena with Dates, Sugar and Cream, French Toast, Broiled Star Ham, Golden Omelet, Peach Marmalade, Fried Cakes, Coffee.
DINNER—Noodle Soup (Armour's Extract of Beef), Creamed Chicken (Armour's Veribest) in Riced Potato Border, Ginger Pears, Watermelon Pickles, Beet and Tomato Salad, Strawberry Custard, Grape Juice Moussé, Coffee, Black Tea.
SUPPER—English Tea Cakes, Fruit Salad, Veribest Tongue Garnished with Shoe String Potatoes, Peanut Cookies, Cocoa with Whipped Cream.
BREAKFAST—Oranges, Boiled Star Ham, Oatmeal with Sugar and Cream, Creamed Potatoes, Popovers, Coffee.
LUNCHEON—Cold Sliced Armour's Star Ham, Cheese Fondue, Bread and Butter, Sliced Peaches, Cookies, Coffee.
DINNER—Tomato Soup, Braised Beef, Riced Potatoes, Squash, Refugee Stringless Bean Salad, Baking Powder Biscuits (Armour's Simon Pure Leaf Lard), Cherry Pie, Coffee.
BREAKFAST—Baked Bananas, Creamed Veribest Corned Beef, Potato Chips, French Toast, Coffee.
LUNCHEON—Veribest Ox Tail Soup, Armour Star Ham Timbales, Deviled Eggs, Jellied Baked Apples, Parker House Rolls, Iced Tea.
DINNER—Fricassee of Veribest Roast Beef, Creamed Cauliflower, Shrimp Salad, Spaghetti with Tomato Sauce, Philadelphia Potatoes, Angel Cake, Grape Nectar (Armour's Grape Juice).
BREAKFAST—Peaches and Cream, Broiled Star Bacon, Eggs on Toast, Graham Cakes with Maple Syrup, Coffee.
LUNCHEON—Tomato Soup Served with Whipped Cream, Crackers, Fish Croquettes with Sliced Lemon, Apple and Nut Salad, Baked Sweet Peppers with Tabasco Sauce, Light Rolls, Iced Tea.
DINNER—Cold Boiled Star Ham, Asparagus on Toast, French Fried Potatoes, Sliced Tomatoes, Hot Biscuits, Armour's Grape Ice, Cake, Coffee, Mints.
BREAKFAST—Sliced Peaches, Cereal, Star Ham and Eggs, Toast, Coffee.
LUNCHEON—Veribest Veal Loaf with White Sauce, Sliced Tomatoes, One Egg Muffins, Cantaloupe with Ice Cream, Iced Tea, Wafers.
DINNER—Fried Chicken with Extract of Beef Sauce, Riced Potatoes, Green Corn on the Cob, Rolls, Olives and Sweet Midgets, Stewed Pears, Sponge Cake, Tea.
BREAKFAST—Oranges (Halved), Puffed Rice with Sugar and Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, Strawberry Jam, Graham Wafers, Coffee.
LUNCHEON—Fruit Salad, Chicken Bouillon (Armour's), Sliced Cold Star Ham, Mashed Potatoes with Border of Buttered Peas, Sliced Tomatoes, Buns, Simon Pure Marshmallow Delights, Ice Cream with Nuts, Armour's Grape Juice.
DINNER—Veribest Vegetable Soup, Beef en Casserole, Creamed Cabbage, Veribest Bean Croquettes with Cubes of Tomato Jelly, Cold Mashed Potato Balls, Peas, Onions with Salad Dressing, Graham and White Bread, Salted Cherries, Nuts, Fruit Cake (Made with Veribest Mince Meat), Grape Juice (Armour's), Charlotte Russe, Coffee.
BREAKFAST—Puffed Wheat, Sliced Apples and Cream, Armour's Star Ham and Eggs Fried, Fried Sweet Potatoes, Young Onions, Hot Cinnamon Rolls, Buttered Toast, Coffee.
LUNCHEON—Combination Salad, Bouillon (Armour's Bouillon Cubes), Armour's Veribest Deviled Tongue, Sliced Cold, Veribest Pork and Beans, Cantaloupe a la Mode, White Bread, Iced Tea.
DINNER—Veribest Vegetable Soup, Watercress Salad, Spiced Veribest Roast Beef, Cold Boiled Star Ham, Stewed Carrots, Escalloped Onions, Baked Potatoes, Hot Biscuits, Blanc Mange, Apple Pie with Cheese, Milk.
BREAKFAST—Peaches and Cream, Puffed Rice and Cream, Star Bacon and Eggs, Creamed Potatoes, Popovers, Coffee.
DINNER—Veribest Chicken Soup with Bread Sticks, Tomato and Cucumber Salad, Veribest Roast Beef with Brown Gravy, Mashed Potatoes, Sweet Potatoes Boiled, Sweet Corn, Apple Tapioca Pudding, Grape Juice and Crackers.
SUPPER—Creamed Veribest Chicken, Baking Powder Biscuits, Pickled Beets, Cranberry Tarts, Mocha Cake, Tea.
BREAKFAST—Baked Apples, Graham Mush, Eggs Shirred on Mince of Veribest Veal, Simon Pure Hasty Biscuit, Coffee.
LUNCHEON—Veribest Chicken Salad Sandwiches, Fried Oysters (Simon Pure Leaf Lard), Peach Shortcake, Armour's Grape Juice.
DINNER—Chicken Bouillon (Armour's), Braised Beef Heart, Mashed Potatoes, Macaroni, Spinach Timbales, String Bean Salad, Cocoanut Pie.
BREAKFAST—Fruit, Star Ham, Eggs, Hot Cakes, Doughnuts, Coffee.
LUNCHEON—Musk Melon, Spiced Ham, Egg Salad, Bread and Butter Sandwiches, Marshmallow Cake, Tea.
DINNER—French Peas and Chicken, Veribest Roast Veal, Brown Potatoes, Tomato Relish, Baked Greens, Waldorf Salad, Washington Pie, Coffee.
BREAKFAST—Sliced Peaches, Cream of Wheat, Broiled Star Ham, Baked Potatoes, Graham Gems, Ginger Cookies, Coffee.
LUNCHEON—Veribest Beef Loaf, Fresh Rolls, Glendale Butterine, Pear Conserve, Apple Pie, Cheese, Armour's Grape Juice.
DINNER—Veribest Tomato Soup, Saltines, Veal Pocket (Extract of Beef), Mashed Potatoes, Brown Gravy, Green Corn Pudding, Red Cabbage Salad, Salt Rising Bread, Blackberry Pudding, Pumpkin Pie, Coffee.
BREAKFAST—Fresh Figs and Cream, Poached Eggs on Toast, Star Brand Bacon Panned, One-Egg Muffins, Coffee.
LUNCHEON—Veribest Veal Loaf with White Sauce and Pimentos, Perfection Salad, Swedish Rolls, Sliced Peaches and Cream, Tea.
DINNER—Veribest Ox Tail Soup, Escalloped Chicken, Baked Bananas, Asparagus Vinagrette, Potatoes au Gratin, Stuffed Cucumbers, Pineapple Short Cake with Whipped Cream, Coffee, Toasted Crackers and Cheese.
BREAKFAST—Grapefruit, Armour's Star Bacon and Eggs, Muffins, Coffee.
LUNCHEON—Veribest Veal Loaf, Celery and Apple Salad, Corn Bread, Maple Syrup, Tea.
DINNER—Veribest Tomato Bouillon, Armour's Star Ham Baked, Creamed Potatoes, Creamed Onions, Lettuce Salad, Apple Pie.
BREAKFAST—Corn Fritters, Apple Sauce, Fried Star Ham and Eggs, Currant Bread, Coffee.
LUNCHEON—Roast Beef Pie, Fried Sweet Potatoes, Stuffed Tomatoes, Soda Wafers, Tomato Bouillon, Grape Jelly.
DINNER—Brunswick Stew made from Veribest Beef and Chicken, Lyonnaise Potatoes, Sliced Tomatoes, Custard Junket, Coffee.
BREAKFAST—Grapefruit with Armour's Grape Juice, Cereal, Star Ham, Poached Eggs, Biscuits, Coffee.
LUNCHEON—Bouillon (Armour's Bouillon Cubes), Veribest Creamed Chicken, Stuffed Tomatoes, Rolls, Hot Tea.
DINNER—Veribest Vegetable Soup, Baked Star Ham, Baked Sweet Potatoes, Escalloped Corn, Combination Salad, Apple Dumplings, Coffee.
BREAKFAST—Cracked Wheat Mush with Dates, Mountain Trout with Star Bacon, Potato Chips, Strawberry Jam, Popovers, Coffee.
DINNER—Chicken Bouillon (Armour's Bouillon Cubes), Served with Popped Corn, Baked Ham in Cider, Fried Apples, Banana and Peanut Salad, Browned Potatoes, Pineapple Cream Pie.
SUPPER—Veal Loaf (Veribest), Tomatoes Stuffed with Corn, Wilted Lettuce, Rye Bread, Cantaloupe filled with Grape Sherbet.
BREAKFAST—Sliced Bananas and Corn Flakes with Sugar and Cream. Veribest Sausage on Simon Pure Waffles, Rolls, Butter, Cocoa, Coffee.
LUNCHEON—Veribest Tomato Soup with Croutons, Club Sandwiches (Veribest Chicken and Star Bacon), Creamed Potatoes, Cakes, Fruit, Tea.
DINNER—Grape Fruit Salad, Beef Bouillon (Armour's Bouillon Cubes), Baked Star Ham (Baked and Served with Champagne Sauce), Asparagus on Toast, Mashed Sweet Potatoes, Sliced Tomatoes and Lettuce, French Dressing (Simon Pure), Peach Dumplings, Whole Wheat Crackers and Cheese, Coffee, Mints.
BREAKFAST—Bananas, Hominy with Cream, Star Ham with Fried Eggs, French Fried Potatoes, Toast, Coffee.
LUNCHEON—Beef Bouillon (Armour's Bouillon Cubes), Sliced Tongue with Tomato Sauce, Cream of Tartar Biscuits, Sliced Peaches, Honey Gingerbread, Armour's Grape Juice.
DINNER—Veribest Tomato Soup, Milk Crackers, Veribest Creamed Chicken en Casserole, Baked Potatoes, Apple Fritters, Stewed Tomatoes, Celery, Ambrosia, Sponge Cake, Coffee.
BREAKFAST—Iced Cantaloupe, Cereal and Cream Poached Eggs on Toast Garnished with Crisp Star Bacon, Waffles and Maple Syrup, Coffee.
DINNER—Veribest Tomato Bouillon, Wafers, Broiled Trout with Mashed Potatoes, Star Boiled Ham Sliced Thin, Peas in Timbales, Macaroni au Gratin, Rolls, Sliced Tomatoes on Lettuce with Mayonnaise Dressing, Caramel Ice Cream, Cake, Coffee.
SUPPER—Veribest Chicken Sandwiches, Celery and Nut Salad, Salted Crackers, Armour's Grape Juice Sherbet, Oatmeal Cakes, Iced Tea.
BREAKFAST—Sliced Peaches, Creamed Veribest Dried Beef, Bran Muffins, Raisin Cookies, Coffee.
LUNCHEON—Veribest Baked Beans, Apple Sauce, Rye Bread, Angel Food Cake, Cocoa.
DINNER—Veribest Tomato Soup, Veribest Roast Beef with Cream Gravy, Baked Sweet Potatoes, Pickled Pears, Rolls, Cream Pie, Coffee, After Dinner Mints.
BREAKFAST—Grapefruit, Cream of Wheat, Star Bacon, Eggs, Hot Biscuits, Blackberry Jelly, Coffee.
LUNCHEON—Veribest Creamed Chicken, Tomato and Green Pepper Salad, Bread and Butter Sandwiches, Applesauce, Doughnuts, Iced Tea.
DINNER—-Veribest Tomato Soup, Mashed Potatoes, Veribest Pork and Beans, Baked Star Ham, Creamed Peas, Hot Rolls, Sweet Pickles, Armour's Grape Juice Sherbet, Cake, Coffee.
BREAKFAST—Fruit, Oatmeal with Sugar and Cream, Frizzled Star Ham and Eggs, Delmonico Potatoes, Raised Biscuits, Coffee.
LUNCHEON—Cream of Tomato Soup (Veribest), Veribest Beef Loaf, Tomato Salad, Rye Bread, Butter, Nut Cake, Armour's Grape Juice Punch.
DINNER—Armour's Bouillon, Roast Loin of Pork, Apple Sauce, Rice, Creamed Turnips, Celery Mayonnaise, Wafers, Cheese, Armour's Mince Meat Tarts, Coffee.
BREAKFAST—Sliced Peaches, Grape-Nuts and Cream, Star Ham fried, Poached Eggs on Toast, Graham Gems, Grapes, Postum.
LUNCHEON—Veribest Cold Tongue, Homemade Mustard Pickles, Sliced Tomatoes, Luncheon Rolls, Peach Sherbet, Feather Cake, Ice Tea.
DINNER—Veribest Tomato Soup, Crackers, Veribest Chicken Creamed, Mashed Potatoes, Browned Cabbage, String Beans, Cream Cocoanut Pie, Watermelon, Coffee.
BREAKFAST—Peaches and Cream, Broiled Star Ham, Creamed Potatoes, Poached Eggs, Triscuit, Graham Muffins and Postum.
LUNCHEON—Armour's Beef Bouillon, Chicken Salad from Veribest Chicken, Brown Bread and Butter Sandwiches, Sunshine Cookies, Armour's Grape Juice.
DINNER—Stuffed Tomatoes on Lettuce Leaves with Mayonnaise Dressing, Veribest Beef Loaf with Brown Sauce flavored with Armour's Extract of Beef, Riced Potatoes, Evergreen Corn on Cobb, Beet Pickles, Bread and Butter, Armour's Grape Juice Frappe, Chocolate Tokens, Coffee.
BREAKFAST—Cereal, Fried Apples with Star Bacon, Cornmeal Muffins, Coffee.
DINNER—Bouillon from Armour's Bouillon Cubes, Veribest Chicken Pie, Creamed Peas and Carrots, Potato Salad, Hot Rolls, Date Pudding, Coffee.
SUPPER—Armour's Tomato Soup with Croutons, Veribest Bean and Celery Salad, Cold Sliced Tongue, Hot Biscuits, Jelly, Tea.
BREAKFAST—Iced Cantaloupe, Armour's Fancy Select Eggs fried with Armour's Star Bacon, Corn Muffins, Coffee.
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.
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.
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.
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.
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.
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.
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.
"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.
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.
"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."
"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."
"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.
Housekeeping money to many men means the actual money required for food. Not very many husbands realize how many little expenses the housekeeping money has to take care of—little expenses that have nothing to do with food. Here are some and the Editor will be very glad if the readers will send in their own experiences in this line.
Most men smoke, and most men like to pocket a nice fresh box of matches when starting off for the day. Matches don't cost much to be sure but a fresh box each morning cuts quite a hole in the housekeeping money which is used to buy them.
Does your husband like to sit up late reading, playing chess, etc.? That sort of thing increases the light and coal bill quite a bit.
The pennies given for charity, church collections, etc., are also "extras."
Returning little courtesies—very often to "his" people—such as sending flowers, books, and occasional lunch or matinee, etc., etc., all make quite a hole in the housekeeping money.
The wear and tear of household utensils, linen, etc., means constant replenishment of one thing or another. A man may realize that his buggy or motor car has to have certain parts replaced once in a while but he is not apt to think of the pots and pans of the household side of things unless reminded.
It is a good plan to keep a few simple medicines at hand in case of sudden sickness, also a few bandages and the usual dressings required for accidents. Does your housekeeping money make provision for this?
Money for the education of the children is not generally included in the housekeeping money, but when the children get old enough to want to have their friends visit them it means little lunches, suppers, entertainments of various kinds, all of which cuts into the housekeeping money. As this is really the social side of their education it is only fair that extra provision should be made for it.
It is a very good plan to find out the medicinal and curative properties of the different fruits and to make the fruit your system requires a part of your diet.
Apples, for instance, have an excellent effect on the health generally. They contain a large proportion of water and a large quantity of potash as well as of malic acid, which has valuable properties, and ether which is beneficial to the liver. Plums, too, have certain virtues and lemons are good for several forms of stomach trouble. As for grapes, they are so valuable as to form a distinctive "cure" just in themselves. They possess an enormous quantity of potash and plenty of water and they also contain sugar and salts of tartar. That all means that grapes will do much for the person who is tired and run down, whose nerves are weakened and whose organs are overworked, that they will tone and regulate the system, purify the blood and assist the different organs in performing their functions. The presence of sugar indicates that they can provide fuel for the body—the human engine—whether it be the romping child or the man whose day is filled with hard physical labor. So it follows that grapes are really a very valuable addition to our diet list.
Unfortunately, it is not always possible to have grapes on our table but wise manufacturers have found a way by which the juice of the grape may be possible at all times of the year and in every corner of the land. They have built large factories right in the very heart of the country where the best grapes grow and there the grapes are taken while the dew is still on them and their luscious fragrant deliciousness is squeezed out, poured into bottles and quickly sealed to prevent any escape of the exquisite bouquet.
Nothing is added—no water to weaken and adulterate, no sugar to sweeten, no coloring essence to deceive the eye. It is just the pure, natural juice of earth's best offering. This bottled concentration of earth's sweetness and richness with all the life and warmth of the sunshine is Armour's Grape Juice.
To many people baked beans means just one thing—baked beans, served hot or cold. To the woman, however, who is really interested in furnishing variety in diet, and this in a very economical way, baked beans offers boundless possibilities. First of all, she lays in a stock of Veribest Baked Beans—Veribest, because she knows that in this particular brand the beans are even more thoroughly cooked than she herself could do them. There are two kinds of Veribest Baked Beans, plain, and with tomato sauce, and with both the mellow richness of the bean is preserved with all its natural flavor, making it a most toothsome dish as well as nutritious and economical. Having a good stock to draw from the economical housewife proceeds to serve baked beans to her family every day for a week, varying the dish each day.
For Monday there is a New England Supper—baked beans with hot Boston brown bread. Drop the can of baked beans into hot water and boil for 20 minutes. Turn out, garnish with parsley and serve with mustard pickles.
Tuesday, for lunch.—Bean Croquettes. Drain Veribest Pork and Beans (without tomato sauce), and pass them through a colander. Measure and allow one teaspoon of dry bread crumbs to each cup of beans. Season with cayenne pepper and a little minced parsley. For a pint of the mixture, beat one egg. Save enough of the egg to dip the croquettes in, and add the remainder to the beans. Mix and form into small croquettes, or balls, then roll in fine bread crumbs. Dip them in egg and again in the crumbs, and fry in deep boiling Simon Pure Leaf Lard. Border with slices of dill pickles or sweet green peppers.
Wednesday, School Lunches.—Bean Sandwiches. Cut some thin slices from a loaf of brown bread, butter and put crisp lettuce leaves, with a teaspoon of mayonnaise, on each half of the slices, and on the others spread a layer of Armour's Veribest Pork and Beans, which have been mashed until smooth. Put the slices together and wrap each sandwich separately in paraffin paper.
Thursday.—Bean Celery Salad. Mix one can of Veribest Pork and Beans, four tablespoons of celery cut in one eighth inch rings, two tablespoons of finely chopped onions, and one fourth cup of good boiled dressing. Marinate thoroughly, but stir slightly. Rub the salad dish with a cut clove of garlic. Arrange lettuce leaves around the salad bowl and in the center make a mound of the salad mixture, to which one fourth cup of whipped cream has been added. Garnish with stuffed olives cut in rings.
Friday.—Attractive Luncheon Dish. Heat one can of Veribest Pork and Beans (without tomato sauce), tossing about with fork to prevent breaking or mashing the beans. Season to taste. Serve in beet shells which have been previously prepared as follows: Wash the beets carefully, so as not to break the skins, and boil rapidly until tender. Then cover with cold water, and with the hands remove the skins. Scoop out the centers and fill the cases with the beans. Garnish with young celery leaves.
Saturday.—Puree of Beans. To one can of Armour's Veribest Beans and Tomato Sauce add two cups of milk; boil for a few minutes and pass through a sieve. Add salt and pepper to taste, a dash of sage, dry mustard and more water if required. Strain over croutons in the tureen and sprinkle with chopped parsley.
Sunday Night Supper.—Bean Loaf. Two cups of Veribest Pork and Beans, mashed to a pulp, one fourth cup of chopped nuts, one cup of browned bread crumbs, two teaspoons of grated onion, two eggs, one half cup of cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a greased bread pan. Brush with the beaten yolk of egg, milk or cream and bake one half hour. Serve with tomato sauce.
Please tell me the proper way to send wedding announcements. In a family where there are several young men and women do I send each a separate one?
If economy is no object send each a separate card. If you do not care to do this and they are brothers and sisters you may say "The Misses Brown" and "The Messrs. James and John Wilson."
I would like very much to be able to help other housekeepers, but I always feel that I only know the simple things of my rather humdrum life in the country.—Mrs. D., Ohio.
What you know is not known to everyone, nor is what any housekeeper knows a matter of everyday use with other housekeepers. Everyone has some short cut or recipe, or personal way of doing things that would lighten the way for others. Your recommendation of butterine for instance, would carry weight with some housekeepers who had never before thought of trying it and they would be grateful always for being shown how to cut their butter bill. So with the other suggestions in your good letter from which I have taken extracts for the other pages. I want just such letters as yours. We must not forget that the younger generation of housekeepers are starting housekeeping and scanning columns like these for "the things everyone knows."
Yellow and white scheme for coming-out party.—H. M. B.
Many thanks for the nice things you say about the Cook Book. Am very glad you have enjoyed it so long. The color scheme you mention could be carried out further by wearing white dresses with yellow sashes and hair ribbons. Have yellow ices and cakes with white and yellow frosting. Egg sandwiches, potato salad garnished with hard boiled eggs halved and yellow flowers, which are quite plentiful now would all help to carry out the idea.
What is the seventh anniversary of a wedding called? and is the celebration of these anniversaries out of style?—E. G. T., Boise City.
It is perfectly proper to celebrate and you can have a merry time with little expense. Have tiny woolly toy sheep for favors and serve lamb salad (made after a chicken salad recipe). Wear a woolen dress and your husband white flannels.
I belong to a little card club and have to entertain the other members one afternoon soon. Can you suggest something which is easily prepared and can be served as a lap lunch?—Mrs. F. T., Huntington, W. Va.
Ham mousse in individual moulds with thin bread and butter sandwiches. Ice cream served in cantaloupe. Iced tea with a slice of lemon and Armour's Grape Juice, which needs no flavoring.
What can I put with my silverware when packing it away to keep it from tarnishing?—Mrs. S.
Pack in bags of Canton flannel before putting into the drawers or boxes and place with them a few pieces of camphor gum.
Please tell me if it is proper to eat cake with the fingers or must a fork be used?
It depends on the cake. If one with a soft filling, a fork will be necessary.
Take one cup molasses (ribbon cane is the best; I have never tried corn syrup), add one half cup sugar, stir well and put on fire to boil for at least five minutes. Let cool for a short time, than add three well-beaten eggs, stirring constantly to keep the eggs from curdling. Add a tablespoonful of cornstarch. Bake in pie crust in the regular way but slowly. To keep from browning too quickly I sometimes place a tin in oven over pie.
Many thanks to Mrs. F. A. F., Jacksonville, Texas.
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.
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.