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diff --git a/old/52716-0.txt b/old/52716-0.txt deleted file mode 100644 index acc2201..0000000 --- a/old/52716-0.txt +++ /dev/null @@ -1,5890 +0,0 @@ -Project Gutenberg's The Business of Being a Housewife, by Jean Prescott Adams - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Business of Being a Housewife - A Manual to Promote Household Efficiency and Economy - -Author: Jean Prescott Adams - -Release Date: August 4, 2016 [EBook #52716] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE BUSINESS OF BEING A HOUSEWIFE *** - - - - -Produced by Emmy, MWS and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - - - -[Transcriber's Note: Bold text is surrounded by =equal signs=, -underlined text is surrounded by ~tildes~ and italic text is surrounded -by _underscores_. Some tables were split to make them thinner, some were -unable to be split.] - - -The Business of Being a Housewife - - _2nd Edition_ - - [Illustration] - - A manual to promote - Household Efficiency - and Economy - - by Mrs. Jean Prescott Adams - Director of the Department of Food Economics - - ARMOUR AND COMPANY - CHICAGO - - Copyright, 1921, Armour and Company - -As meat is one of the most important items of American diet, its price -is a matter of moment to every housewife. Comparisons between the cost -of live animals and the price per pound of meat sometimes lead to the -conclusion that the existing margin is too wide and that possibly the -profits of the middleman are too large. - -After fair analysis, the housewife realizes that a live animal is not -all meat and, furthermore, that the meat carcass is not all steaks and -rib roasts. A comparison, therefore, between the live cost of meat -animals per pound and the cost per pound of a tenderloin is misleading, -if it results in any conclusions relative to margins. - -Then we must reckon with the wide difference in grades of meat. We -cannot correctly estimate the cost of a steak cut from a prime beef by -that of a steak from a grass-fed cow. There are several grades of meat, -depending upon the nature and feeding, each wholesome and nutritious, -but some demanding more special cooking than others. - -About fifty-five per cent of a steer is meat; the remainder includes -the hide and various other by-products, which, except the hide, are -not worth in their primary state anywhere near as much per pound as -they cost alive. The fifty-five per cent of the animal which is meat -must, therefore, carry the greater portion of the original cost. That -is why a steer carcass might be sold by the packer for twenty cents -a pound and still fail to pay a profit, even though the live animal -cost the packer only twelve cents a pound. The casual observer, noting -a difference of eight cents a pound between the live animal and the -carcass, might say a sixty-six per cent increase in price is unduly -large; but a little deeper study develops that the return from the -carcass in this instance would fail to equal the amount paid for the -live steer. - -When a retailer buys a carcass, he purchases neck meat as well as -loins; chucks as well as rounds. Portions of the carcass have to be -sold at or sometimes less than he paid per pound for the carcass. -The choice cuts necessarily have to make up for the losses on the -less desirable portions. It is not unreasonable, therefore, that the -retailer should charge fifty or sixty cents a pound for choice steaks -and fifteen cents a pound for boiling beef out of a carcass which he -bought at the rate of twenty cents a pound. - -Only the aggregate price which the retailer gets for all parts and -portions of the carcass will show his margin over the initial cost. -It is wholly improper, therefore, to compare sixty-cent steaks with -twelve-cent cattle with a view to determining profit. - -The same thing is true of hogs and of sheep. A hog is not all meat, nor -is the meat all ham. A sheep is not all carcass and only a small part -of the carcass cuts up into chops. One must know the aggregate return -and something about the costs of doing business before a justifiable -conclusion as to price margins can be determined. - - - - -THE BUSINESS OF BEING A HOUSEWIFE - -THE home managers have in their hands the most important business -of the nation. American women realize that to their duties as home -makers, mothers, and guiding influences, is added an important economic -responsibility. The manner in which the purchasing power of twenty -million home managers is used has an inestimable 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 perfect food in -perfect condition at any distance from the farm. - - -ECONOMIC CHANGES - -A study of the national and world situation 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 practically 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 percentage 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 sanitary handling -of foods greatly developed. While this has increased the prices a -little, it has also increased the efficiency 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 organization is regarded as of the highest standard, the -organization 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 agricultural 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 -satisfactory 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 REAL VALUE - -Expensive experimenting with foods may be eliminated from your -accounts by the 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 name. - -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 sanitary packages at your corner market under -a quality label guarantee. - -Drudgery has been literally taken out of food preparation. Madam Home -Manager’s time may now well be employed along more constructive lines -than in shelling peas and stringing beans. Hers is the responsibility -and privilege 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 FOOD VALUES? - -This is one of the most serious matters before us today, and the -physicians of the entire country are deploring 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 prepare the proper foods within her budget -limitations. - - -PLAN YOUR EXPENDITURES - -A simple budget, or account keeping 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 Housewife. - - —_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 Label. - -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 indispensable 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 department 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 OF THIS BOOK - - -It is the purpose of this book to assist Madam Home Manager in her -mastery 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; Section two deals with the wise selection -of foods and the place of each class of food in the building of a -well-balanced menu. Section three is devoted to fundamental cookery -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 economy, 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_) - - _Keep this book handy for constant reference_ - - - - -MAKING YOUR DREAMS COME TRUE - - -Every home maker has a cherished ideal for the various 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 progress 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 particular family. After a -careful analysis, make up a year’s budget, cutting down non-essentials -and adding to accounts that really mean an advance step toward your -goal. - -The following percentages will serve as a guide showing 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 education 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 perhaps the most -important. Without properly prepared food in proper combination, and -quantity, we are not able to exercise 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 knowledge 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 income 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 | FAMILY OF | FAMILY OF | FAMILY OF - TWO | THREE | FOUR | FIVE - -----------+------+-------+------+-------+------+-------+------+------- - ITEMS | % OF | | % OF | | % OF | | % OF | - |INCOME| AMOUNT|INCOME| AMOUNT|INCOME| AMOUNT|INCOME| AMOUNT - -----------+------+-------+------+-------+------+-------+------+------- - Food | 20 | $40.00| 25 | $50.00| 32½ | $65.00| 40 | $80.00 - Shelter | 17½ | 35.00| 20 | 40.00| 22½ | 45.00| 25 | 50.00 - Operating | 10 | 20.00| 11 | 22.00| 12½ | 25.00| 13 | 26.00 - Clothing | 9 | 18.00| 11 | 22.00| 13 | 26.00| 15 | 30.00 - Contingency| 43½ | 87.00| 33 | 66.00| 19½ | 39.00| 7 | 14.00 - -----------+------+-------+------+-------+------+-------+------+------- - Total | 100% |$200.00| 100% |$200.00| 100% |$200.00| 100% |$200.00 - -----------+------+-------+------+-------+------+-------+------+------- - -As the $200 Income of Fifty Representative Urban Families was 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 56.00 | 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 | } | | - Advancements | } | | - Savings | } 18 36.00 | 8 16.00 | 5 10.00 - Amusements | } | | - Investments | } | | - ---------------+-----------------+----------------+------------—-- - -[Illustration: Dividing Income for Wise Spending] - - - _Plan your expenditures ahead and buy dependable goods_ - - -FORM FOR YOUR FAMILY BUDGET - -Itemized Accounting of Expenditures and Percentage Apportionment of -Income. - -Estimated for Family of Five on $300 a Month. Percentages of -Expenditures for Food, Operating and Contingency vary according to -income. - -The accompanying is a family budget outline that is easily adjustable -to entirely satisfactory use in your home. If the home manager, by -means of her ingenuity or by doing work herself, saves on the regular -scheduled expenditures, that money should go to her personal 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 suggestions 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 income 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. - - - MONTH....................... INCOME $300.00 YEAR................. - -This apportionment is for the ideal expenditure during normal times. - - - -----+--------------------+------------+-------------+-------------------+----------------- - | FOOD 30% | SHELTER 25%|OPERATING 15%| CLOTHING 15% | CONTINGENCY 15% - +--------------------+------------+-------------+-------------------+----------------- - | |Rent or |Heat | | A - | H | payments on|Light | | d - | F V o | owned home | | | v A - | G r e t | | | M S R| a I m - | r u g e | | | a e C e| n n u P - | o i e l | | | t a t l p| S c s s e - | c t t B | | | e T m o e a| a e u e H r - | e s a a M | | | r a t R a i| v m r m e s - | M M r b k e | | | i i r e w n r| i e a e a o - | e i i a l e a | | | a l e a e i i| n n n n l n - | a l e n e r l | | | l o s d a n n| g t c t t a - Date | t k s d s y s | |Fuel | s r s y r g g| s s e s h l - -----+--------------------+ | | | - 1 | | | | | - -----+ | | | | - 2 | | | | | - -----+ | Interest | | | - 3 | | | | | - -----+ | | | | - 4 | | |Help | | - -----+ | | | | - 5 | | Taxes | | | - -----+ | | | | - 6 | | Laundry | | - -----+ | Insurance | | | - 7 | | | | | - -----+ | | | | - 8 | | |Phone | | - -----+ | | | | - 9 | | Upkeep | | | - -----+ | | | | - 10 | | |Ice | | - -----+ | | | | - 11 | | | | | - -----+ | | | | - 12 | |All repairs | | | - -----+ | on property|Furnishings | | - 13 | | | renewed, | | - -----+ | | repaired, or| | - 14 | |Car fares to| cleaned | | - -----+ | business | | | - 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 QUALITY 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 -consequently meat is higher in price. Packers, through utilizing -by-products, keep the cost of wholesome meat within the reach of the -consumer. - -(_See page 2_) - -[Illustration] - - -BEEF CHART - - -------------------+-----+-------+-----+----+-------------+--------+------------- - | | | | | |CALORIES| COMPARATIVE - NAME OF CUT |WATER|PROTEIN| FAT | ASH|CARBOHYDRATES| PER LB.| COST - | | | | | | UNC’KED| - -------------------+-----+-------+-----+----+-------------+--------+------------- - 1. Shank | 42.9| 12.8 | 7.3| .6| None | 545 |Least Expense - 2. Round | 60.7| 19.0 | 12.8| 1.0| ... | 895 | Economical - | | | | | | | - 3. Rump | 45.0| 13.8 | 20.2| .7| ... | 1110 | Medium - | | | | | | | - 4. Sirloin | 54.0| 16.5 | 16.1| .9| ... | 985 | Reasonable - 5. Pin Bone | 52.4| 19.1 | 17.9| .8| ... | 1110 | “ - 6. Porterhouse | 52.4| 19.1 | 17.9| .8| ... | 1110 | “ - 7, 8, 9. Prime Ribs| 43.8| 13.9 | 21.2| .7| ... | 1155 | “ - 10. Short Ribs | 57.4| 15.6 | 13.0| .7| ... | 840 | Economical - 11. Flank | 54.0| 17.0 | 19.0| .7| ... | 1115 | “ - 12. Plate | 45.3| 13.8 | 24.4| .7| ... | 1285 | “ - 13. Brisket | 41.6| 12.0 | 22.3| .6| ... | 1165 | “ - 14. Chuck | 62.7| 18.5 | 18.0| 1.0| ... | 1105 | “ - | | | | | | | - 15. Shoulder Clod | 56.8| 16.4 | 9.8| .9| ... | 720 | “ - 16. Neck | 45.9| 14.5 | 11.9| .7| ... | 770 | “ - -------------------+-----+-------+-----+----+-------------+--------+------------- - - ---------------------------------------+----------------------------- - NAME OF CUT | COOKING HELPS | HOW USED - | | - -------------------+-------------------+----------------------------- - 1. Shank | Sear, cook slowly | Stews and soups - 2. Round | “ “ quickly| Steaks, and roasts, heel - | | for pot roasts and stews - 3. Rump | “ “ slowly | Steaks, pot roasts, braising - | | and corning - 4. Sirloin | “ “ quickly| Steaks - 5. Pin Bone | “ “ “ | Steaks - 6. Porterhouse | “ “ “ | Choicest steaks - 7, 8, 9. Prime Ribs| “ “ “ | Best roasts - 10. Short Ribs | “ “ slowly | Roasts and stews - 11. Flank | “ “ “ | Steaks, stews, braising - 12. Plate | “ “ “ | Stews, soups, corning - 13. Brisket | “ “ “ | Stews, pot roasts, soups - 14. Chuck | “ “ “ | Roasts, steaks, pot roasts, - | | boiling, stews - 15. Shoulder Clod | “ “ “ | Steaks and pot roasts - 16. Neck | “ “ “ | 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_ - - - - -STANDARD CUTS OF BEEF - - -[Illustration: FIRST CUT OF CHUCK - -CHUCK OVEN ROAST - - FLANK CUTLETS - _with slices of Bacon_ - -RUMP - -FLANK - -CHUCK POT ROAST - -RUMP OVEN ROAST - -SKIRT - -MINUTE STEAK - -SHOULDER - -7TH AND 8TH RIB - -LARDED TENDERLOIN - -CLUB OR DELMONICO - -BRISKET - -SIRLOIN - -PORTERHOUSE - -ROUND STEAK - -PLATE] - -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 - - -[Illustration] - -VEAL - - -------------+------------+-----------+----------+---------------- - |Calories per|Comparative| Cooking | How Used - Name of Cuts |lb. uncooked| Cost | Helps | - -------------+------------+-----------+----------+---------------- - 1. Breast | 740 | Reasonable| Sear—cook| Roast—baked - | | | slowly | - 2. Shoulder | | “ | “ “ | “ “ - 3. Chuck | 515 | Low | “ “ | Roast—steak - 4. Flank | 820 | “ | “ “ | Steak—Casserole - | | | quickly| - 5. Leg | 755 | Reasonable| “ “ | Roast—steaks - | | | slowly | - 6. Loin | 690 | “ | “ “ | Steaks—roast - 7. Rib | 480 | “ | “ “ | Roast—chops - | | | quickly| - 8. Rump | 735 | Medium | “ “ | Roast—pot - | | | slowly | roast—steak - 9. Shank | 580 | Low | “ “ | Soup—stew - -------------+------------+-----------+----------+----------------- - - -[Illustration] - -LAMB AND MUTTON - - ---------------+------------+-----------+----------+----------------- - |Calories per|Comparative| Cooking | How Used - Name of Cuts |lb. uncooked| Cost | Helps | - ---------------+------------+-----------+----------+----------------- - 1. Leg (hind) | 1105 | Reasonable|Sear, cook| Roasts - | | | slowly | - 2. Loin | 1795 | “ | “ “ | Chops, roasts - 3. Rack | 1350 | “ | “ “ | Chops, crown - (Corresponds| | | | roasts - with Rib | | | | - Chops) | | | | - 4. Shoulder | 910 | Medium | “ “ | Stews - or Chuck | | | | - 5. Neck | 985 | Low | “ “ | Stews, casserole - 6. Plate | 1560 | Low | “ “ | Roasts, stews - 7. Flank | | | | - ---------------+------------+-----------+----------+----------------- - - -[Illustration] - -PORK - - -------------+----------+-----------+--------------+----------------- - | Calories | | | - Name of Cuts | per lb. |Comparative| Cooking | How Used - | uncooked | Cost | Helps | - -------------+----------+-----------+--------------+----------------- - 1 and 8. Foot| 365 | Low | Long, slow | Stewed, pickled, - | | | cooking | boiled or fried - 2. Ham | 1345 | Reasonable| Long, slow | Smoked, then - | | | cooking | boiled or baked - | | | | whole; - | | | | steaks—sautéed, - | | | | broiled - 3. Belly | 1455 | Reasonable| Slow cooking | Smoked—broiled - (bacon) | | | | - 4. Fat Back | 3860 | Medium | Slow cooking | Boiled with - (salt | | | | vegetables - pork) | | | | - 5. Pork Loin | 1270 | Reasonable| Moderate heat| Chops and roasts - 6. Boston | 1340 | Low | Sear, cook | Cheaper steaks - Butt | | | slowly | and roasts - 7. Green | 1480 | Medium | “ “ | Steaks, roasts, - Picnic | | | | boiling - 6 and 7. | | | | - Shoulder | | | | - 9. Neck | 3435 | Low | “ “ | Stewed, baked - | | | | or braised - 10. Spare | | | | - Ribs | | Low | “ “ | Baked or boiled - -------------+----------+-----------+--------------+----------------- - - - _Ask your dealer for Armour Meats—they are U. S. - Inspected_ - - - - -U.S. GOVERNMENT MEAT INSPECTION - -Every home manager should have a thorough understanding 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-mortem 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 -organizations 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. - -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 of cooling. 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 EGGS - -Butter in cold storage is kept at a temperature 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 condition 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 -midwinter 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 displays fresh from cold storage -is most attractive 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. - - - _Cold storage makes possible a full variety of foods at - all seasons_ - - - - -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 protein 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 tissue 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 connective 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 necessary 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 YOUR MEAT BUYING - -One so often hears the remark, “I wish someone would invent a new -animal.” 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 because 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 exactly as nutritious as the -tenderer cuts, if not more so, because 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 resolution 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 TO SELECT MEAT - -When buying beef, see that it is bright red in color, streaked with -fat—and firm. The 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 DEALER WITH FRESH MEAT - -The modern system of refrigeration has made world-wide distribution of -fresh meat possible. Refrigerator cars, iced en route in such a manner -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 being 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 protein for a complete diet. - - - _Buy U. S. Government Inspected Meats_ - - - - -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 - Beef à la mode { Round, rump, chuck, and - { brisket - - Beef roast { Prime ribs, short ribs, - { sirloin, Spencer roll, - { sirloin strip, regular roll - - Boiled beef Flank, 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 } Top sirloin larded - croquettes } - Tenderloin with mushrooms Tenderloin - Tenderloin steak, Parisian potatoes Tenderloin steak - Porterhouse steak Porterhouse steak - Minute steak Club steak - Tenderloin steak sautéed with peppers Tenderloin steak - Filet of beef with string beans Larded tenderloin - Hamburg steak Neck, round, rump, clod (ground) - Salisbury steak Neck, round, rump, clod (ground) - English beef soup Shank, neck - Beef soup stock Shank, neck - Beef croquettes or loaf Left-over beef - Beef collops 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, creole sauce { Neck, chuck, shoulder clod, - { plate - Beef Stew { Neck, chuck, shoulder clod, - { plate - Pot roast of beef { Chuck, brisket, round, Spencer - { roll, neck, shoulder clod - Baked stuffed hanging tenderloin Hanging tenderloin - Baked stuffed flank Flank steak - - -SAUCES AND GARNISHES FOR BEEF - - -------------+------------------+-----------------+------------------- - NAME OF CUTS | SAUCE | GARNISH | VEGETABLES - -------------+------------------+-----------------+------------------- - Shank | Mixed vegetable | Parsley; jelly | Boiled potatoes - Round | Maitre d’hotel | Water cress | Mashed potatoes, - | butter | | creamed carrots - Rump | Tomato sauce | Corn fritters | Lyonnaise potatoes - Sirloin | Parsley; butter | Peas or fried | Baked potato, - | sauce | onions | sliced tomatoes - Pin bone | Melted butter | Baked stuffed | Baked or au gratin - | sauce | tomatoes | potatoes - Porterhouse | Mushroom sauce | Head lettuce | Steamed potatoes, - | | | tomatoes - Prime ribs | Brown gravy | Stewed apricots;| Mashed, baked - | | parsley | squash - Short ribs | Horseradish sauce| Radishes | Lyonnaise, stewed - | | | corn - Flank | Dressing; meat | Bacon curls; | Hashed brown - | gravy | parsley | potatoes - Plate | Mint sauce | Spinach | Mashed potatoes, - | | | turnips - Brisket | Caper sauce | Baked onions | Potato croquettes - Chuck | Brown gravy | Currant jelly | Boiled potatoes, - | | | spinach - Shoulder clod| Apple sauce | Parsley | Browned potatoes - Neck | Tomato sauce | Grape jelly | Creamed potatoes, - | | | cucumbers - -------------+------------------+-----------------+------------------- - - - _Eliminate all possible waste of effort or materials_ - - - - -POULTRY - -Poultry is one of the most popular meats found upon the American -table. Dry-picked poultry is the most sanitary and desirable. It is -no simple matter to provide fresh poultry to our thickly populated -cities. But with improved breeding, scientific feeding and the modern -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 chickens,” 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.” - -[Illustration: Roast 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 modern 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 poultry 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 bladder without -breaking it, and clean the gizzard by cutting through the flesh and -removing the inside sack intact; peel the fleshy part off the sack. -Insert two fingers under the skin of the breast and draw out and -discard crop and windpipe. Wash the inside of the bird by allowing -clean cold water to run through it. Wipe inside and out. From this -point the chicken is treated according to the method to be used in -cooking. If it is to be “fried,” it is split in half lengthwise, if -very young, or in smaller pieces if it is a fowl. For a roast, the -chicken is left whole; for stewing, the fowl is entirely disjointed. - - -REFERENCES - -U. S. Dept, of Ag. Bulletins. Circulars 61-64. “Studies of Poultry from -the Farm to the Consumer.” “How to Kill and Market Poultry” by M. E. -Pennington. “Poultry as Food.” - - -WAYS OF SERVING CHICKEN (_also see pages 32 and 40_) - - -----------------------+---------------------------------------- - CHICKEN | ACCOMPANIMENTS - -----------------------+---------------------------------------- - Roast | Mashed Potatoes—Creamed Onions - Fricasseed | Steamed Potatoes, Parsnips - Smothered | Corn Fritters, Peas - Fried | Mashed Potatoes, Jelly - Baked Stuffed | Glazed Sweet Potatoes - Broiled | Shoe String Potatoes, Combination Salad - Chicken à la King | Potato Chips, Tomato and Lettuce Salad - Chicken Patties | Mashed Potatoes, Jelly - Curried | Steamed Rice with Parsley - Cold Sliced | Au Gratin Potatoes, Jelly - Croquettes | Creamed Potatoes and Sweetbreads - Chicken Hash | Steamed Rice, Jelly - Chicken en Casserole | Carrots, Baked Onions and Potato Balls - Chicken Pie | Potatoes—Stewed Tomatoes - Chicken in Aspic Jelly | Potato Croquettes - Creamed | Baked Potatoes—Sliced Cucumbers - -----------------------+---------------------------------------- - - - _Extend the meat flavor of left-over dishes with - Armour’s Extract of Beef_ - - - - -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 permanent place because of -the number of attractive and wholesome dishes they afford. The crown -roast of lamb is a decorative and delicious dish. The leg of lamb and -shoulder roll are just of the right size to be convenient for the -average 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 observant; 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—crown ribs - Braised Lamb with Currant Jelly Shoulder - Boiled Lamb with Caper Sauce Shoulder—leg - Sauté of Lamb Shoulder - Epigramme of Lamb Breast - Curried Lamb Left-over - Ragout 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 resulted 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 vegetables containing -considerable water, such as cabbage or greens, and tart fruit and spicy -dessert. Such a combination will complete a meal rich in food value and -satisfying to the appetite. - - -PORK DISHES - - DISH CUT - Sautéed Pork Chops Chops - Breaded Pork Chops with Tomato Sauce Loin Chops - Pork Steak Steak cut from shoulder - { Loin, Boston butt, shoulder, - Roast Pork with Apple Sauce { 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 { Neck, belly, hocks, feet, - { tails, jowl, snout, ears - 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) - Pork Rissoles “ “ “ “ - - -FISH - -Fish is an easily assimilated protein food and is sufficient 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 producer, however, by canning -makes it possible for all housewives, 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 perfect -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 service 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_ - - - - -EXTRA MEAT PORTIONS - - -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. This will add distinction and variety -to your menus. - - -EXTRA BEEF AND VEAL PORTIONS - - -----------+-----+-----+-----+-----+----------+----+-----------+ - NAME |Wat’r Prot.| Fat | Ash |Carb’hydr.|Cal.|Comparative| - | | | | | | per| Cost | - | | | | | | lb.| | - -----------+-----+-----+-----+-----+----------+----+-----------+ - Tripe | 78.0| 16.3| 4.98| .61| ... | 480| Economical| - Lungs | 79.7| 16.4| 3.2 | 1.0 | ... | 440| “ | - Kidney | 76.7| 16.6| 4.8 | 1.2 | .4 | 500| Medium | - Tongue | 51.8| 14.1| 6.7 | .8 | ... | 545| Reasonable| - Brains | 86.6| 8.8| 9.3 | 1.1 | ... | 540| Economical| - Liver | 71.2| 20.4| 4.5 | 1.6 | 1.7 | 585| Medium | - Tail | 67.9| 26.3| 6.3 | 1.2 | ... | 755| Economical| - Suet | 13.7| 4.7|81.8 | .3 | ... |3540| “ | - Fillet | 59.2| 16.2|24.4 | .8 | ... |1330| Reasonable| - | | | | | | | | - Sweetbreads| 70.9| 16.8|12.1 | 1.6 | ... | 825| Medium | - Heart | 53.2| 14.8|24.7 | .9 | ... |1320| Economical| - -----------+-----+-----+-----+-----+----------+----+-----------+ - - -----------+-----------------------+--------------------------------- - NAME | Characteristics | USE - | | - | | - -----------+-----------------------+--------------------------------- - Tripe | Needs careful cooking | Pickled, breaded, à la Creole - Lungs | Easily cooked | Stew, casserole - Kidney | Easily cooked | Stewed, sautéed, boiled, grilled - Tongue | Easily prepared | Boil’d, corn’d, bak’d, smok’d, - | | or pickl’d - Brains | Needs care in cooking | Fried, sautéed, scrambled with - | | eggs - Liver | Easily prepared | Fried, baked, larded with - | | onions - Tail | Easily prepared | Soup, jugged, boiled, braised - Suet | Easily tried out or | For suet puddings and - | used | for cooking fat - Fillet | Easily cooked, very | { Generally larded, roasted in - | | hot oven - | tender | { and served with mushroom - | | sauce - Sweetbreads| Needs care in cooking | Creamed, bak’d in casserole, - | | fr’d, salad - Heart | Needs careful, slow | Stuffed, braised, baked, fried - | cooking | - -----------+-----------------------+--------------------------------- - - -EXTRA PORK PORTIONS - - --------+------+-------+------+-----+------------+-----+-------------+ - NAME | Wat’r| Prot. | Fat | Ash | Carb’hydr. | Cal.| Comparative | - | | | | | | per | Cost | - | | | | | | lb. | | - --------+------+-------+------+-----+------------+-----+-------------+ - Feet | 55.4| 15.8 | 26.3 | .8 | ... | 1360| Economical | - | | | | | | | | - Ears | 63.5| 18.9 | 17.1 | .5 | ... | 1080| “ | - Head | 45.3| 13.4 | 41.3 | .7 | ... | 1935| “ | - Kidneys | 77.8| 15.5 | 4.8 | 1.2 | ... | 490| “ | - Heart | 75.6| 17.1 | 6.3 | 1.0 | ... | 585| Medium | - Liver | 71.4| 21.3 | 4.5 | 1.4 | 1.4 | 615| Economical | - | | | | | | | | - Brains | 75.8| 11.7 | 10.3 | 1.6 | ... | 655| “ | - | | | | | | | | - Tongue | 58.7| 17.7 | 19.8 | 3.6 | ... | 1165| Reasonable | - Snouts | 47.5| 13.90 | 38.1 | .5 | ... | 1809| Economical | - Tail | 15.0| 4.1 | 66.9 | .3 | ... | 2900| “ | - Jowl | 16.0| 5.9 | 78.8 | .2 | ... | 3435| “ | - Lungs | 83.3| 11.9 | 4.0 | .9 | ... | 390| “ | - --------+------+-------+------+-----+------------+-----+-------------+ - - --------+---------------------------+--------------------------------- - NAME | Characteristics | USE - | | - --------+---------------------------+--------------------------------- - Feet | Easily prepared | Stewed, pickled, boiled, - | | breaded and fried - Ears | Needs slow cooking | Stewed or boiled in head cheese - Head | Needs slow cooking | Boiled, roasted - Kidneys | Must be prepared carefully| Sautéed, boiled or stewed - Heart | Needs long, slow cooking | Boiled, baked, braised - Liver | Easily prepared | Fried, baked, larded with onion, - | | fried with bacon - Brains | Needs care in cooking | Rissoles, creamed, scrambled - | | with eggs - Tongue | Needs care in cooking | Sautéed, stewed, braised, boiled - Snouts | Long, slow cook’g | Stewed, or boiled with - | necessary | vegetables - Tail | Long, slow cooking | Boiled, soup, braised - Jowl | Needs slow cooking | Boiled with vegetables - Lungs | | - --------+---------------------------+--------------------------------- - - -EXTRA MUTTON AND LAMB PORTIONS - - -----------+------+------+-------+------+----------+-----+----------- - NAME | Wat’r| Prot.| Fat | Ash |Carb’hydr.| Cal.|Comparative - | | | | | | per | cost - | | | | | | lb. | - -----------+------+------+-------+------+----------+-----+----------- - Kidneys | 78.7 | 16.50| 3.2 | 1.3 | ... | 440| Medium - Lungs | 75.9 | 20.2 | 2.8 | 1.20 | ... | 495| Economical - Heart | 69.5 | 16.9 | 12.6 | .9 | ... | 845| Medium - Liver | 61.2 | 23.1 | 9.0 | 1.7 | 5.0 | 905| “ - Head | 67.2 | 14.43| 16.12 | 0.94 | ... | 920| Economical - Brains | 24.5 | 12.5 | 13.1 | 2.3 | ... | 550| ” - | | | | | | | - Tongue | 45.8 | 28.8 | 22.8 | 4.2 | ... | 1465| Reasonable - Milts | 78.2 | 17.65| 2.18 | 1.37 | ... | 410| Economical - Sweetbreads| 79.7 | 13.95| 5.80 | 1.43 | ... | 490| Medium - Fries | 85.4 | 12.37| 1.02 | 1.05 | ... | 270| Economical - Feet | 66.3 | 23.90| 11.26 | 0.55 | ... | 890| “ - | | | | | | | - -----------+------+------+-------+------+----------+-----+----------- - - -----------+----------------------+------------------------------ - NAME | Characteristics | USE - | | - | | - -----------+----------------------+------------------------------ - Kidneys | Easily cooked | Sautéed, stewed, braised, en - | | Brochette - Lungs | Needs careful cooking| Casseroles, baked - Heart | Long, slow cooking | Stuffed, baked, braised - Liver | Easily prepared | Sautéed, boiled, baked - Head | Requires spec. care | Baked, stewed, stewed with - | in prep. | dumplings - Brains | Needs care in | Creamed, scrambled with eggs, - | preparation | fried, rissoles - Tongue | Easily cook’d, care | Boiled, braised, smoked - | necess’ry | - Milts | Easily prepared | Sautéed, fried with onions - Sweetbreads| Need care in | Creamed, braised - | preparation | - Fries | Easily prepared | Fried - Feet | Needs long, slow | Boiled with dumplings, boiled - | cooking | with vegetables - -----------+----------------------+------------------------------ - - - _Serve ~some~ one of the Extra Meat Portions at least - once every week_ - - - - -HAM AND BACON - -Ham and bacon are two of the most popular foods in the American market. -These tasty staple foods serve a double purpose. While they are perhaps -the most satisfactory stimulators of a dull appetite, they are such -hearty foods that in proper combination they easily satisfy the most -ravenous appetite. - -Hams smoked in the stockinet covering retain their shape and keep moist -and juicy to the last slice. The covering should be left on the raw ham -and folded or tied over the cut surface so the ham will retain all the -delicate nut flavor given by our special cure and expert handling. - -The ideal ham is firm, moist, juicy, tender and of medium weight, not -too fat or too lean. The stockinet covering keeps the selected ham -moist and firm. - -Ham in some form is a welcome part of either breakfast, luncheon or -dinner several days every week. - -[Illustration: Spiced Baked Ham] - -Bacon should be fine and firm—it is selected to suit varying tastes and -may be purchased with either the fat or lean predominating or evenly -distributed. Through the smoking process certain changes take place in -meats which render them more easily digested, hence bacon is one of the -most easily digested and savory forms of fat. As sources of heat and -energy, bacon and ham rank high. - -Even for a small family, it is wise to buy a whole ham. This kind -of quantity buying is economical and the many ways to serve ham add -variety to your menus. In planning the use of the whole ham, first use -the slices for broiling, baked slice of ham, creamed ham and other -dishes requiring slices or cubes of ham. Use the last half of the ham -for baking in the piece. - -Bacon in the piece or cartons of bacon should be kept on hand at all -times. A breakfast of bacon and eggs is the accepted breakfast and -may be quickly and easily prepared. A few strips of bacon add just -the right flavor to the roast fowl, meat loaf, larded tenderloin, or -casserole of vegetables or cereals. - -The drippings from ham and bacon should be kept in a cold place and -used for shortening in spice cakes and cookies, for flavor in sauces -for vegetables and meats, for sautéing where the smoked meat flavor is -desirable, in the dressing for vegetable salads, and in the stuffing -for fowl. - - -MANY WAYS TO SERVE HAM AND BACON - - -BOILED HAM - -=Boiled Ham with Apple Rings=—Cold or hot boiled ham served with a -border of apple rings fried in deep fat. - -=Cold Ham with Sliced Pineapple=—Ham sliced thin served with one slice -of pineapple to each helping. - -=Boiled Ham and Spinach=—Slices of boiled ham steamed over spinach, -served with border of ham surrounding spinach. - -=Fritters=—Ground ham in a fritter batter with corn. - -=Rissoles of Ham=—Diced boiled ham in cream sauce, baked in a pastry -case. - -=Ham Patties=—Creamed boiled ham in patty shells. - -=Timbales=—Creamed ham in timbale cases. - -=With Apricots=—Cold boiled ham garnished with apricots. - -=Ham au Gratin=—Cooked ham in cream sauce in casserole with layer of -cheese and buttered crumbs. - - -BAKED HAM - -=Spiced Baked Ham=—Whole ham rubbed with brown sugar, stuck with cloves -and baked. (_See page 30_) - -=Ham Roast Stuffed=—Boned ham, stuffed with pork forcemeat, tied, -steamed and baked. Served with celery sauce. - -=Baked Ham with Apple or Corn Fritters= - -=Baked Ham with Orange Sauce or Currant Jelly= - - -SLICE OF HAM - -=Broiled Ham Steak=—Slice of ham half an inch thick, cut from large -part of ham. - - - _Armour’s Choicest Hams are branded STAR and are - covered with the stockinet_ - - - - -MILK THE COMPLETE FOOD - - -Milk is nature’s own food. It contains all the food elements necessary -for body growth, protein, mineral salts, carbohydrates, fats, vitamines -and water. It is the indispensable food for the young. It lends itself -to a great variety of uses in the correct diet of the individual. -Modern housekeeping demands that a supply of a quality brand of canned -milk be in every pantry. - -As an addition to coffee or tea, evaporated milk has long been a -recognized boon. Now, however, the convenience of this as a pantry -staple for the country, town or city home cannot be overestimated. It -is ever ready for the milk or cream call necessary to the completion of -a perfect festive meal, or the easily digested milk toast or eggnog for -the convalescent as well as the everyday baking need. - -According to latest scientific experiments, the growth properties known -as vitamines, so rich in milk, are in no way affected by the process of -water elimination used to produce evaporated milk. - -Evaporated milk is a product of the greatest importance to all families -far removed from the source of a reliable fresh milk supply. It is just -the pure milk with a large part of the moisture removed. It contains -all the natural butter fats, mineral salts, proteins, and solids of -the fresh milk. Nothing is changed in evaporated milk excepting the -quantity of water in the fluid. For that reason, when canned milk is -used to feed to children it is best to purchase a reliable brand of -evaporated milk. Condensed milk is whole milk reduced by heating; it -differs from evaporated milk in that it has 40% to 44% sugar added. - -A high quality evaporated milk contains 26.16% solids and 69.24% water. -A test of the keeping qualities of this product demonstrated that -evaporated milk would keep sweet ten days after the can was opened. On -souring it may be used the same as soured whole milk and with equally -good results. - -To use evaporated milk as whole milk, it should be diluted in the -proportion of one cup of evaporated milk to two and one-quarter cups of -water. This will give a product averaging a rich whole milk. - - -VARIETY OF USES - -Evaporated milk is most satisfactory for cream soups; for sauces -for vegetables, fish and meats. Whipped for puddings (undiluted). -Used diluted, it gives splendid results in cakes, muffins, biscuits -and other flour mixtures. As cream for coffee, cocoa and chocolate, -cereals, fruits and puddings it adds food value and flavor. As a -beverage diluted with water or for eggnog it is just as satisfactory as -ordinary milk for children. For ice creams and custards, cream candies -and fudge it adds a smoothness and creaminess. - - -WAYS TO SERVE HAM AND BACON (Continued from page 16) - -SLICE OF HAM - -=Escalloped Ham with Peanut Butter=—Dressing of crumbs, celery and -seasoning, covered with slice of ham spread with peanut butter, -buttered crumbs and baked until brown. - - -LEFT-OVER HAM - -=Ham Omelet=—Cooked ham cut fine and folded into an omelet. - -=Croquettes of Ham with Green Peas=—Ham ground, mixed with a thick -white sauce, seasoned and formed in croquettes. Served on platter with -creamed peas. - -=Tomato Stuffed with Ham=—Minced ham and rice pressed into tomato -shells and baked. - -=Sweet Peppers Stuffed with Ham=—Cooked ham cut fine, mixed with crumbs -and pressed into peppers. - -=Ham Sandwiches=—Minced ham, chopped pickles and mayonnaise. - -=Ham Salad=—Diced ham, diced celery, baked beans and mayonnaise. Served -on lettuce. - -=Ham à la King=—Diced cooked ham with green pepper, pimento and -mushrooms in cream sauce. - - -FRIED HAM AND BACON - -=Ham and Eggs=, =Ham Cutlets=, =Boiled Bacon=, =Bacon and Eggs=, =Bacon -with Fowl=, =with Veal=, =with Flank Steak=, =with Fish=, =Bacon= as -seasoning in dressings, =Casserole of Bacon and vegetables=, =Creamed -Bacon=, =Omelet=, =Bacon Sandwiches=, =Club Sandwiches= (Broiled bacon -and white meat of chicken between slices of toast). - - -SAUCES FOR HAM AND BACON - - =White Sauce= - =Oyster Sauce= - =Egg Sauce= - =Cheese Sauce= - =Yellow Béchamel Sauce= - =Brown Tomato Sauce= - =White Mayonnaise Sauce= - =Buerre Noir= - =Cider Sauce= - =English Apple Sauce= - =Horseradish Sauce= - - - _Armour’s Veribest Evaporated Milk, highly satisfactory - for all milk needs_ - - - - -TISSUE BUILDING FOODS - - -CHEESE - -Cheese has an important mission in the dietary; served as an -accompaniment, it adds food value, flavor and distinction. In large -quantities it may take the place in food value of the meat dish. It -must, of course, be served in combination with vegetables or cereal -food to supply the proper bulk. - -Cheese contains protein and fat. It builds tissue and creates heat and -energy. For variety it may occasionally be served as the main food for -a meal—and adds zest when used in salads and other table specialties. - -In fuel value, one pound of cheese is equal to three and one-third -pounds of baked beans—or three quarts of whole milk, twenty-five -average size eggs, or of peanut butter approximately three-fourths -pounds. - -Popular cheese dishes are Spaghetti and Cheese, Macaroni and Cheese, -Cauliflower and Cheese au Gratin, Potatoes au Gratin, Melted Cheese -Sandwiches, Cheese Crackers, Eggs au Gratin, Cheese Croquettes, etc. - - -PEANUT BUTTER - -Peanut Butter is a highly concentrated, rich food, containing protein, -carbohydrates and fat, all in large proportion. For this reason it may -be used as a main dish in the menu in proper combination. Peanut loaf, -peanut soufflé, peanut omelet, and peanut salad are fitting main dishes -for the dinner or luncheon. - -In order to properly balance in the diet, peanut butter must be -combined with foods of more bulk and less food value. Salad dressing -and peanut butter make excellent sandwiches. Combined with tomato pulp -and milk, peanut butter forms delicious soup. It may be used to flavor -and to shorten cookies and drop cakes. It also adds to custards or -salads. Due to its popular flavor, it also lends itself for use in the -making of delicious confections. - - -BEANS - -Beans are in the class with meat and cheese as protein food and may -alternate with them as the main dish in the menu. They offer a variety -to the menu served as bean loaf, soufflé, croquettes, relish, salad, or -as purée. - -The choicest commercially prepared pork and beans are made from -selected double hand-picked Michigan pea beans with carefully selected -government-inspected pork. They are cooked by the Appert Dry Steam -Process, thereby blending and retaining all the delicious bean flavor. - -This dry steam process renders the beans more easily digestible than is -possible for home-cooked beans. - - -EGGS - -Eggs contain all of the elements necessary to life. Next to milk, -selected eggs are the most economical source of animal protein and, -like milk, contain the growth elements popularly known as fat soluble -A. Vitamines. - -The highly concentrated food value of eggs makes it necessary to -combine them with such starchy foods as bread or potatoes so that there -will be sufficient bulk food for the stomach to act upon. Eggs are an -excellent substitute for meat and are as indispensable as sugar in -cooking. It is necessary to cook eggs slowly and at a low temperature -to have them easily digested. - - -WAYS TO SERVE EGGS - - Soft Boiled - Hard Boiled - Fried - Scrambled - Omelet - Creamy - Eggs à la Goldenrod - Poached - Steamed - Egg Salad - Curried - Eggs in Tomato Sauce - Eggs Beauregard - Deviled - Egg Croquettes - Egg Loaf - Eggs au Gratin - Shirred - Eggnog - Grape Yolk - Eggs à la Suisse - Eggs with Spinach - Scalloped - Eggs Benedictine - -[Illustration: A satisfying combination ready at a moment’s notice] - - - _Your dealer can get the tissue building foods under - the Armour Oval Label_ - - - - -THE TASTY SAUSAGE - -Delicately seasoned sausage, made of carefully selected -Government-inspected meats, has a very definite place as a staple food. -Sausage is all food, no waste, and most appetizing. The correctly -blended seasonings of high-grade sausage, fresh, smoked or dry, start -the gastric juices and act as an aid to digestion. - - -FRESH PORK SAUSAGE - -Fresh pork sausage is very high in fuel value, the fat adding to the -protein, heat and energy-producing material. This makes it essentially -a cold-weather food. The drippings should always be saved to use as a -sautéing medium or shortening. - - -HOW TO SERVE - -Fresh sausage, either links or bulk. Fry and serve with toast, pancakes -or muffins, mashed potatoes, rice or hominy, for breakfast, dinner or -luncheon. Stuff potatoes and apples with fresh pork sausage, bake and -serve as a nutritive luncheon novelty. - -Tart fruit always adds to the meal of which fresh pork sausage is the -main dish. - - -SMOKED SAUSAGE - -Bologna and Frankfurters have gained wide reputation as dependable -meats satisfactory for all informal occasions. They are made of pork, -beef, and mutton. They are carefully spiced with delicate mild spices. - - -SUGGESTIONS FOR SERVING - -Smoked sausage may be used for any meal. The Bologna is preferable for -luncheon dishes and picnics; the Frankfurters for any hot meal. - -[Illustration: Frankfurters offer many possibilities] - -Left-overs of either sausage may be made into such appetizing breakfast -dishes as omelet, creamed sausage on toast or heated in the oven with -mashed potatoes. - -[Illustration: More than the best breakfast] - - -DRY SAUSAGE - -As dry sausage is a product which originated across the water, American -housewives are rapidly learning to appreciate its higher food value. -Fresh U. S. Gov’t inspected meat cuts are selected and combined with -the choicest seasonings and subjected to unique curing processes, -making this a most delicious food ready to eat. There is a wide variety -to suit every taste. Recipes from Italy, France and the other foreign -countries are followed or improved upon to make American dry sausage -the superior food it is. - -Dry sausage may be made into a great variety of appetizing dishes or -served sliced, cold. It is wholesome and nutritious. An attractively -garnished platter of Dry Sausage is a favorite for a cold meal. - - -HOW TO SERVE - -BREAKFAST: Creamed dry sausage with apple-fritters; diced and cooked in -pancakes; stuffed into potatoes before baking; or in fritters. - -LUNCHEON: Dry sausage croquettes, dry sausage sandwich; cheese and dry -sausage rarebit; omelet au summer sausage. - -DINNER: Dry sausage dressing for fowl or meat, dry sausage stuffed -in peppers, dry sausage with tomato sauce; potatoes stuffed with dry -sausage and cheese; dry sausage meat loaf; casserole of dry sausage and -hominy. - - - _Armour’s Sausage of all varieties is nationally famous - for delicacy of flavor and wholesomeness_ - - - - -READY TO SERVE MEATS - -As the many advantages of ready-cooked canned meats have become -more generally known, their universal use has constantly increased, -so that to-day thousands of housewives maintain on their pantry -shelves a variety of canned meats to supply all regular and emergency -requirements. - -Meat was first put up in cans to prolong its keeping qualities, -especially during the hot weather season. So uniformly successful were -these experiments that the original purpose has been almost forgotten, -and canned meat now occupies an all-year-round prominent place in the -national food supply. - -When canned meats are sold under a nationally known brand name, such -as Armour’s Veribest, you can be sure that the meats are carefully -selected, U. S. Government inspected, and prepared, cooked and seasoned -in sanitary, scrupulously clean kitchens by the most expert chefs. -Complete sterilization, accompanied by a vacuum process of sealing, -guarantees their perfect keeping qualities and enables the home manager -to serve this meat on her table with all the deliciousness of meat -prepared by the nation’s most expert cooks. - -The cost per pound is a trifle higher than fresh meat, but it is -already cooked, there is no shrinkage, it is 100% edible, and therefore -can be served on the table at a relatively lower cost. Canned Meats -served either hot or cold can be prepared in as many appetizing ways as -fresh meat. - -The housewife should always buy canned meats by brand name; for the -label, plus the U. S. Government Inspection stamp, is the safest buying -guide that can be found. - -In every home where meals are served regularly it is a great -convenience to have on the pantry shelf a complete supply of canned -meats, for it takes the guesswork out of cookery, saves time and labor, -and assures the home manager of a successful meat dish for any regular -or emergency meal. - -Any first-class dealer can supply you with a complete variety of high -quality canned meats. - -Always read the label when buying and be sure to look for the U. S. -Government inspected and passed legend on every can of meat you buy. - - -MEAT LOAF - -Meat loaf is made from choice selected Government Inspected meats. -Prepared commercially by chefs who daily use the same accurate -measurements of beef and pork trimmings combined with macaroni, eggs, -cheese and seasonings. The results are standard products. When whole, -the loaves average about six pounds in weight. - -Meat loaves are widely popular, time and energy savers for the -housewife and may be purchased in any amount desired, from your -butcher, grocer or delicatessen. - - -VARIETY OF LOAF GOODS - - Special Loaf—Selected beef and pork, macaroni, eggs, cheese and - seasonings. - Meat Loaf— “ “ “ “ bread crumbs, eggs and - seasonings. - Veal Loaf— “ veal “ “ cracker meal and seasonings. - -In more elaborate form are jellied loaves. Such meats as tongue, tripe, -pigs’ feet, corned brisket of beef and ox lips are selected, cooked -whole, covered with gelatine and molded into loaf form. They require no -home preparation, are ready to slice and serve. - - -JELLIED LOAVES - - Jellied Lambs’ Tongue - Jellied Tripe - Jellied Pigs’ Feet - Corned Beef and Gelatine - Jellied Luncheon Tongue - Jellied Ox Tongue - - -LUNCHEON MEATS - -Luncheon meats are made of selected pork trimmings cut in somewhat -larger portions than for the loaf meats. These meats, carefully -seasoned, mixed and cooked, suggest a great variety of dishes. - -As an appetizer, sandwich fillers, sliced cold on lettuce or in salad, -luncheon meats have come into great favor. - - New England Style Veribest Luncheon Meat - Berliner Style “ “ - Minced Style “ “ - - -EXTRACT OF BEEF - -Extract of Beef adds the distinctive touch to many meat and fish -sauces, soups and gravies. It is a valued meat extender as it adds the -meat flavor necessary to make a small amount of meat, flavor a large -amount of cereal in a loaf or croquettes. Many salads and vegetable -dishes are greatly improved by the addition of a bit of Extract of Beef -to the sauce. - - -VARIETY OF SAUSAGES - -(Continued from page 19) - - =DRY SAUSAGE SMOKED= Summer Sausage, Salami, - Scandinavian, Mettwurst, Nola. - - =DRY SAUSAGE UNSMOKED= Milan Salami, Coppa, Capicolli, - Arles, Menage, Sopressata, Peperoni, Mortadella. - - =FRESH SAUSAGE= Veribest Farm Style Pork Sausage, - Blood Pudding, Bologna Style Sausage, Frankfurt Style - Sausage, Garlic or Knoblach, Head Cheese, Liver - Pudding, Pure Pork Sausage. - - A wide variety of superior sausage is put up in cans - for convenience in keeping. Available under the quality - brand are the following: - - Luncheon Sausage - Frankfurter Style Bratwurst - Oxford Style Sausage - Vienna Style Sausage - - - _Select Armour’s Canned Meats for your pantry_ (_See - pages 14-17_) - - - - -FATS FOR SPREADS AND COOKING - -[Illustration] - -A properly balanced diet contains a regular supply of fat. The -ideal diet determined by weight, height, occupation and general -health of the individual contains just sufficient quantity of fat -and carbohydrates to give the required amount of heat and energy. -In popular terms, one-fifth of the diet should consist of fat. Much -of this may be fat of vegetables or meats, but some of it should be -butter fat or its equivalent, especially for children because of the -vitamines it contains. Scientists agree that oleo oil also contains the -growth-promoting elements. - -The necessity of fat in the diet has been proven by numerous -experiments. Animals lacking certain fats do not grow and cannot -reproduce. Disastrous results have attended nations where shortage of -supplies made it impossible to include the necessary fat in the diet. - -Fats supply a large part of the heat and energy required, an ounce -giving two and one-half times as much heat and energy as an ounce of -carbohydrates. Butter, oleomargarine, nut margarines, pure leaf lard, -bacon, salt pork, the fats of beef, mutton, pork and fowl, vegetable -fats and oils and peanut butter are our principal sources of fat. A -certain percentage is found in all nuts, cereals and vegetables. For -the average healthy person fats are not difficult to digest if not -taken in too large quantities and if the fat is properly used in the -food. - - -SPREADS - -Butter, oleomargarine, nut margarine and peanut butter are the -spreads in general use. In a well balanced diet these may be used -interchangeably. The food value is principally in the heat and energy -furnished, which is practically equal in all the spreads. Butter and -highest grade oleomargarine contain certain growth elements not found -in the nut butter, but milk or the average well varied diet corrects -this. - -Butter is one of the best sources of fat for the daily diet. High grade -creamery butter, such as Cloverbloom, is made in the heart of the rich -dairy districts, from sweet pasteurized cream. - -Oleomargarine has a well recognized place among spreads, due to -a growing understanding among intelligent housewives as to its -composition and the ideal conditions under which it is made. It is made -by churning pure, sweet animal oils and vegetable oils in pasteurized -milk and salting to taste. Since the housewife knows that materials -used in oleomargarine are used daily in one form or another in her home -and that it is given Government Inspection, oleomargarine has become a -most generally used spread. - -The vegetable or nut margarines are made from pure cocoanut and peanut -oils churned in pasteurized milk. They are daily growing in public -favor. The low moisture content of nut margarine and the care in -preparation make it a rich and tasty spread. Nut-ola is the popular -Armour nut margarine. - -Peanut butter, although used as a spread, has become universally known -as one of our most excellent protein sources to replace meat. Easily -digested, it is not only popular with adults, but a good food for -children. - - _There is an Armour Oval Label Product for every need - of fat in the diet or in cookery_ - - -THE PROPER FAT FOR EVERY COOKERY USE - -For shortening purposes, fats are used to improve the texture of the -product. The fat in the mixture protects the starch grains from the -moisture until the proper time in baking, allowing the leavening -agent to act and the starch grains to swell, resulting in a light -even-textured product. - -[Illustration: Delicious, Nutritious Doughnuts] - -It is possible to use a great variety of fats for cooking. Animal fats -have been popular shortenings. Recent fat shortage has acquainted us -with the value of vegetable fats as shortening and in spreads. Armour’s -vegetable fat is Vegetole. It contains the same fuel value and has -the same shortening value as lard. Pure Leaf Lard or vegetable fats -are the ideal shortenings. Salad Oil, highly refined vegetable fat, -Oleomargarine, Nut-ola, butter, and drippings from bacon, ham, beef and -pork are used with entire satisfaction for shortening purposes. - -The fats best suited to deep frying and sautéing are those which have a -very high burning point. For general “all purpose” satisfaction, pure -leaf lard ranks first. There is an Armour product especially suited to -every cookery need. - - -FATS - -Bacon drippings may be substituted for lard in frying, baking, or in -gravies, providing the drippings are clarified and not too strong. A -great many people prefer the flavor of bacon drippings to any other -shortening. - -Beef suet drippings, for reheating meats or for frying or shortening -purposes, take the place of lard and are much more economical. - -Pork fat, left from roast, chops or ham, can be used in the same manner. - -Mutton drippings need no longer be set aside, since the housewife has -learned how to sweeten them. - -Smoky kitchens indicate the improper use of fat in cooking. Too high -a temperature causes a chemical change to take place which results in -smoke and disagreeable odor, and also renders the fat less digestible. - -Put cold fat into a cold pan before placing it over the heat. Bringing -into contact with the hot pan frequently results in burning the fat. - -For deep frying and sautéing, care should be taken not to heat the fat -to too high a temperature, as burning decomposes the fat and renders it -less digestible. In deep fat frying, place the food to be fried in the -hot fat a small amount at a time. The addition of the cold food reduces -the temperature of the fat. - -Do not pile fried articles. Drain on unglazed paper. - -Strain fat after using, save, and use again. - - -FOODS SOAK FAT - -When fat is not hot enough, when mixture is too rich, when mixture -is too moist, and when too much soda or baking powder has been used, -deep-fried foods will take up too much fat and be greasy. - - -TEST FOR TEMPERATURE - -A piece of soft bread will brown in 40 seconds in deep fat that is just -hot enough for cooked articles, or in 60 seconds in fat at the right -temperature for uncooked foods. - -Fat is too hot if it smokes. - - -TO CLARIFY FAT - -To clarify the frying medium for second or third use, melt, add raw -potato cut in quarter inch slices, and allow to heat gradually; when -it ceases to bubble and the potatoes are well browned, strain through -double cheesecloth, placed over the wire strainer into a pan. - - -SALAD OIL USED IN COOKING - -Vegetable salad oil meets all the requirements for a rich, delicately -flavored oil for salad dressing. Highly refined cottonseed oil and -cocoanut oil are American products, made from highly refined vegetable -oil. Both have proved entirely satisfactory and economical as salad -oil. Highly refined cottonseed oil for frying has a high smoking point, -and, properly used, gives off no unpleasant odor. - - -HOW TO USE FATS - - -------------+-------+--------+---------------+----------------------- - NAME |SMOKING| 100 | USE | COMPARATIVE - | POINT |CALORIES| | QUANTITIES TO USE - -------------+-------+--------+---------------+----------------------- - “Simon | | |Shortening | - Pure” |468° F.|1 scant |Deep Frying | Standard Shortening - Leaf Lard | | tbsp. |Sautéing, or | - | | |Pan Frying | - -------------+-------+--------+---------------+----------------------- - White | |1 scant |Shortening | - Cloud |446° F.| tbsp. |Deep Frying | Same as “Simon Pure” - Shortening | | |Sautéing | - -------------+-------+--------+---------------+----------------------- - | |1 scant |Shortening | - Vegetole |473° F.| tbsp. |Deep Frying | “ - | | |Sautéing | - -------------+-------+--------+---------------+----------------------- - | | |Salad Dressing,| - Veribest |510° F.|1 scant |Deep Frying, | A trifle less than of - Oil | | tbsp. |Sautéing | “Simon Pure” - | | |Shortening | - -------------+-------+--------+---------------+----------------------- - | | |A satisfactory | To replace butter use - Veribest |425° F.| 1 tbsp.|economy | 1/8th less for - Oleomargarine| | |Spread and | shortening; a bit more - | | |Shortening | than of “Simon Pure” - -------------+-------+--------+---------------+----------------------- - Nut-ola |420° F.| 1 tbsp.|An economy | ” - | | |Spread | - -------------+-------+--------+---------------+----------------------- - Cloverbloom |400° F.| 1 tbsp.|The Ideal | For shortening use - Butter | | |Spread and | 1/5th more than - | | |Shortening | “Simon Pure” Leaf - | | |for cakes | Lard - =============+=======+========+===============+======================= - - -CHEMICAL COMPOSITION OF ARMOUR FATS - - --------------+-------+------+--------+-------------+--------+-------- - |Protein| Fat |Moisture|Carbohydrates|Salt and|Calories - | | | | | Ash | per lb. - --------------+-------+------+--------+-------------+--------+-------- - Butter | 1.00 | 80.5 | 15.5 | | 3.00 | 3310 - Oleomargarine | 1.0 | 85.5 | 11.00 | | 2.5 | 3820 - Nut-ola | 2.17 | 85.15| 11.77 | | 2.17 | 3610 - Peanut Butter | 29.3 | 46.5 | 2.1 | 17.1 | 5.0 | 2825 - Pure Leaf Lard| |100.00| | | | 4220 - Salad and | | | | | | - Cooking Oil| |100.00| | | | 4220 - Vegetole | |100.00| | | | 4220 - - - _The Armour Oval Label takes the guesswork out of your - food buying_ - - - - -FRUITS TO COMPLETE THE MEAL - -The dietetic value of fruits lies in the fruit sugar, mineral salts, -and organic acids which they contain. Fruits are body regulators. - -Fruit sugar or carbohydrates are the chief sources of fuel value in -fruit. Most fruits also contain the substance which is necessary for -jelly making. A fruit which does not contain pectin, such as pears and -pineapple, must be combined with some fruit containing pectin. Apples, -grapes, and currants contain great quantities of pectin. - -Fresh fruit eaten the first thing in the morning acts as a cleanser. -Care must be taken in the selection of fruit, it should be ripe, but -not overripe. If overripe, it is liable to cause fermentation in the -alimentary tract. - -Science has perfected the drying process to such a degree that dried -fruit has become a great convenience when the fresh product is not -obtainable. - -Because it is impossible to wholly consume all fruits at the harvesting -time, great quantities are canned for later consumption. To retain the -highest natural flavor and full fruit sugar value, it is necessary to -can fruits and vegetables just as they ripen and immediately after -picking. Commercial canning of fruits has reached such a high degree -of excellence that the average home manager prefers to buy a reliable -brand she knows to be uniform, rather than run the risk of having -fruits spoil that she uses her own time and material to “put up.” - -The wide variety of fruits on the market under reliable brand names -makes it possible to serve practically any fruit at any season. Even -the special types of fruits may be purchased canned, as Royal Anne -Cherries, Muscat Grapes, Bartlett Pears, Egg Plums, etc. - - -The Fruits to Serve with Various Meats - - Apricots Roast Lamb, Baked Ham - Pineapple Boiled Ham, Cheese - Apples Roast Pork - Pears (spiced) Cold Beef, Cheese - Peaches (spiced) Veal, Cheese - -All fruits combine in fruit salads, cocktails, ices. - - -VEGETABLES - -Vegetables contain a large amount of water, cellulose, and mineral -matter. They are included under the classification of carbohydrates, -or mineral salts according to the predominance of starch or mineral -matter. Leafy vegetables are rich in vitamines. - -The mineral salts afford bone building material, while the large amount -of cellulose which they contain furnishes bulk in the diet. - -Canned vegetables are preserved by sterilization. Salt is used to bring -out the flavor, acts as a preservative, and increases the mineral -content. - -Dried vegetables are being used in soups and ragouts. The dried -vegetables have not yet reached as extensive use as have the dried -fruits. - -Commercially canned vegetables add year round variety to practically -every American table. The selection of a reliable brand simplifies the -marketing. - - -The Vegetables to Serve with Various Meats - -Tomatoes—Broiled Steak, Lamb Chops. Asparagus—Planked Steak, Roast -Beef, Lamb Chops, Veal Chops. Spinach—Ham, Tongue, all meats, eggs, -fish. Peas—Lamb Chops, Chicken, Meat croquettes. String Beans—Ham, -Boiled Lamb, Chicken. Okra—Chicken, Tuna, Ham. Celery—Cheese Dishes. - - All vegetables combine in vegetable casseroles and - salads. - - -MINCE MEAT - -Mince Meat nearly conforms to the requisites of a perfect food. It -contains protein from the meat content, carbohydrates, both sugar and -starch in the form of fruits, and moisture. Spices and flavoring make -it complete. Its fuel value is considerable. It should not merely be -used as a holiday food, but as an all year round product. - -Mince meat contains only the best and most wholesome ingredients. On -the market are two varieties, the condensed and moist. Moist mince meat -requires more attention because of its aptness to ferment. In making -it, green apples and fresh cider are used. As cider makes vinegar and -raisins and currants make wine, fermentation is possible. This does not -mean that the mince meat is no longer good. The alcohol formed acts as -a preservative. - -Concentrated mince meat contains dried apples and boiled cider. In this -respect only does it differ from moist mince meat. By the addition of -water, the condensed becomes equal to moist. Condensing is done merely -to aid in packing and delivery. - - -VARIETY OF USES - -Pie Patties, Brown Bread and Mince Meat Sandwich, Pudding, Tomato -stuffed with Mince Meat, Mince Meat Salad, Mince Meat Relish, Mince -Meat Cookies. - - - _Armour’s Veribest Mince Meat is made of most carefully - selected materials expertly combined_ - - -[Illustration: ARMOUR QUALITY PRODUCTS FOR THE PANTRY SHELF - -The Products that Eliminate Waste and Simplify Meal Preparation. Always -Buy by Brand Name to be Sure of Quality. The Armour Oval Label is a -Dependable Food Buying Guide.] - - - - -THE HOUSEWIVES’ CHOOSING LIST - -OF ARMOUR’S DEPENDABLE PRODUCTS - -THAT MAKE THE QUALITY PANTRY COMPLETE - - -Dairy Products - - Cloverbloom Butter - Evaporated Milk (Veribest) - Cheese (Full Cream) (Veribest) - Cheddar (Veribest) - - -FOREIGN TYPE CHEESE - - Cream Brick (Veribest) - Limburger (Helmet) - Roquefort (Veribest) - Swiss Cheese (Veribest) - - -Meats (Canned) - - Beef Loaf (Veribest) - Ham Loaf (Veribest) - Veal Loaf Luncheon Sausage (Veribest) - Luncheon Beef (Veribest) - Lunch Tongue (Veribest) - Ox Tongue (Veribest) - Pork Sausage Meat (Veribest) - Potted Meats (Veribest) - Sliced Bacon (Veribest) - Frankfurter Bratwurst (Veribest) - Deviled Ham (Veribest) - Corned Beef (Veribest) - Sliced Dried Beef (Veribest) - Roast Beef (Veribest) - Corned Beef Hash (Veribest) - Hamburger Steak (Veribest) - Tripe (Veribest) - Cooked Brains (Veribest) - Boned Chicken (Veribest) - Vienna Style Sausage (Veribest) - Potted Ham (Veribest) - Potted or Deviled Tongue (Veribest) - Chili Con Carne (Veribest) - - -Loaf Meats - - Special Loaf (Veribest) - Veal Loaf (Veribest) - Meat Loaf (Veribest) - Chili (in loaf) (Veribest) - Jellied Ox Lip (Veribest) - Corned Beef in Gelatin (Veribest) - Jellied Tripe (Veribest) - Whole Boned Pigs Feet (in gelatin) (Veribest) - Cooked Beef Tongue (Veribest) - Cooked Luncheon Tongue (Veribest) - Jellied Luncheon Tongue (Veribest) - Jellied Ox Tongue (Veribest) - Souse with Tongue (in jelly) (Veribest) - - -Luncheon Meats - - Cooked Pressed Roast Beef (Veribest) - New England Style (Veribest) - Minced Luncheon Meat (Shield) - Loin Roll (Veribest) - Cottage Picnic Butts (Armour’s) - - -Smoked Meats - - Star Stockinet Ham - Star Bacon - Dried Beef (Veribest) - Star Boiled Ham (Armour’s) - Tongue - Flat Pressed Ham (Star) - - -Sausage (Fresh and Smoked) - - Pure Pork Sausage (Veribest) - Farm Style (Veribest) - Sausage—Links and Bulk (Veribest) - Bologna Style Sausage (Veribest) - Garlic or Knoblach Sausage (Veribest) - Frankfurt Style Sausage (Veribest) - -LIVER PUDDINGS: - - Liver Cheese (Veribest) - Head Cheese (Armour’s) - Blood Pudding (Armour’s) - - -Dry Sausage - -(SMOKED) - - Summer Sausage or Cervelat (Star) - Gothaer (Armour’s) - Salami (Veribest) - Scandinavian-Goteborg - Mettwurst (Star) - Holstein (Armour’s) - Farmer (Armour’s) - Landjaeger (Armour’s) - Lachsschinken (Armour’s) - Austrian Pork Sausage (Armour’s) - Klobask - Italian Pork Sausage (Armour’s) - Lebanon Style Sausage (Armour’s) - Hispanosa (Spanish) (Armour’s) - Nola (Armour’s) - -(UNSMOKED) - - Milan Salami (Star) - Coppa (Armour’s) - Capacola (Armour’s) - Arles (Armour’s) - Caserta Peperoni (Armour’s) - Mortadella (Star) - Genoa Salami (Veribest) - Alesandria Salami (Armour’s) - Alpino Salami (Armour’s) - Lombardia Salami - Menage (Star) - Sopresotta (Armour’s) - Lyons (Armour’s) - Sicilian (Armour’s) - Prosciutto (Armour’s) - Gold Band Sausage (Armour’s) - Frisses (Star) - - -Meat Alternatives - - Peanut Butter (Veribest) - Pork and Beans (Veribest) - - -Shortenings and Frying Mediums - - “Simon Pure” Leaf Lard - Vegetole - Veribest Oil (for salads and cooking) - Oleomargarine (Veribest) - Nut-ola - Cloverbloom Butter - 3X Oleomargarine - Golden Wedding Oleomargarine - - -Spreads - - Cloverbloom Butter - Oleomargarine (Veribest) - 3X Oleomargarine - Nut-ola - Peanut Butter (Veribest) - Golden Wedding Oleomargarine - - -Mince Meat - - Condensed (Veribest) - Moist (in pails) (Veribest) - - -Eggs - -In cartons (Veribest) - - -Poultry - - Broilers Milk Fed (Veribest) - Fryers Milk Fed (Veribest) - Roasters Milk Fed (Veribest) - Fowl Milk Fed (Veribest) - Ducks (Helmet Fatted) - Geese (Helmet Fatted) - Turkeys - - - _Armour package foods save your time and are dependable_ - - -THE PANTRY STOCK - -Perhaps one of the greatest simple helps toward a well-ordered home is -a well-stocked pantry. With this to rely upon, one is always ready for -any demand that can interfere with the regular plans of the household. - -Besides a carefully selected assortment of quality foods already -prepared, a number of menus and the recipes to accompany them should -be easily accessible, so that in case the home-manager herself is away -from home or is ill, almost any member of the family can keep the meals -going satisfactorily. - -The pantry shelf should contain CANNED soups, fish, meats, milk, -vegetables, fruits; jams, jellies, condiments, a few packages of -cookies and crackers. A few cans of evaporated milk come in handy, even -on the farm, now and then, and will keep until needed. - -Let the Armour Housewives’ Choosing List be your guide in stocking this -shelf. When a package is used, replace it at once so that the shelf -will be ready for all staple and emergency calls, sure to come when -least expected. During the warm months, many of the foods illustrated -on pages 24-25 will be kept in the refrigerator. - - -PANTRY SUPPLIES - -_Cereals and Flour_ - - Oats - Rice - Hominy - Corn Flakes - Wheat Flour - Pastry Flour - Bread Flour - Corn Meal - -_Canned Vegetables_ - - Beets - Corn - String Beans - Peas - Tomatoes - Asparagus - Spinach - Lima Beans - -_Canned Fruits_ - - Peaches - Pears - Pineapple - Plums - Apricots - Cherries - -_Canned Sea Foods_ - - Lobster - Shrimp - Tuna - Salmon - Sardines - Crab Meat - -_Canned Soups_ - - Tomato - Oxtail - Mock Turtle - Bouillon - Mixed Vegetable - Chicken - -_Spreads, Shortenings and Frying Mediums_ - - *Butter - *Oleomargarine - *Salad and Cooking Oil - *Vegetable Shortening - *Pure Leaf Lard - -_Products Easily Served_ - - *Pork and Beans - Chili Con Carne - *Bacon, sliced in cartons - *Dry Sausage - *Ham - Spaghetti and Tomato Sauce - *Cheese - *Peanut Butter - Plum Pudding - *Evaporated Milk - Grape Juice - Coffee - Tea - -_Miscellaneous_ - - Sugar - Cookies in Pkgs. - Crackers in Pkgs. - Package Potato Chips - Bottled Pickles - Bottled Salad Dressing - Jelly and Jam - Olives - -_Flavoring Extracts_ - - Vanilla - Lemon - Orange - Almond - and Baking Powder - -_Condiments_ - - Chili Sauce - Ketchup - Tomato Relish - Salad Dressing - *Salad Oil - Vinegar - -_Seasonings_ - - Salt - Pepper - Paprika - Nutmeg - Cinnamon - Allspice - Cloves - Mustard - -_Fresh Vegetables_ - - Potatoes - Onions - - -MENUS TO KEEP READY FOR UNEXPECTED DEMANDS - -BREAKFASTS - - Sliced Pineapple - Corn Flakes - Plain Omelet - Bacon—Toast - Coffee—Evaporated - Milk - Canned Apricots - Rolled Oats - Fried Ham - Muffins - Coffee—Evaporated - Milk - -LUNCHEONS - - Tomato Soup - with Crackers - Tuna Fish Salad - Hot Biscuit - Halved Peaches - Baked Beans - Tomato Relish - Corn Bread - Hot Chocolate - Canned Pears - -(_also see page 40_) - -DINNERS - - Canned Ox Tongue - Steamed Spinach - Asparagus Salad - Salad Dressing - Plum Pudding—Hard Sauce - Wafers - Coffee—Evaporated Milk - Canned Bratwurst Sausage - Canned Sweet Potatoes Steamed - Canned String Beans - Pineapple and Cheese Salad - Salad Dressing - Coffee—Evaporated Milk - - -FOOD CLASSIFICATION CHART - -FOR A BALANCED RATION - - -------------+-------------+-------------+----------------+----------------- - PROTEINS | FATS |CARBOHYDRATES| MINERALS | WATER - -------------+-------------+-------------+----------------+----------------- - Amount needed|Amount needed|Amount needed| At least 1 |Amount needed - 1-5 of meal | 1-5 of meal | 3-5 of meal | serving daily |1 quart daily - -------------+---------------------------+----------------+----------------- - Build Muscle | Supply Heat | Supply Heat |Body regulators,|Body regulator, - and Tissues | and Energy | and Energy |make bone, hair,|aids in digestion - | | |teeth and nails |keeps body normal - | | | |temperature - -------------+-------------+-------------+----------------+----------------- - Milk |Butter |Cereals |Fruits (Canned, |In all Vegetables - | | | Fresh) | - Cheese |Lard |Starchy Veg. |Vegetables | “ “ Fruits - Eggs |Oleomargarine|Sugars |Milk | “ “ Beverages - Fish |Nut Margarine|Flours |Egg Yolks +----------------- - Beans |Salad Oil |Syrups | | VITAMINES - Peas |Vegetable |Candy | +----------------- - | Shortening | | | Necessary to - Poultry | | | | growth and - Fresh Meat | | | | reproduction - Smoked “ | | | +----------------- - Dried “ | | | | Contained in - Canned “ | | | |Milk and Milk - | | | | Products - Nuts | | | |Egg Yolks - Peanut Butter| | | |Leafy Vegetables - | | | |Yeast - -------------+-------------+-------------+----------------+Glandular Meat - Place in |Used as |Place in | Place in menu, | Organs - menu, usually|shortenings |menu, | fruit and | - main dish. |and spreads |vegetables, | vegetables | - | |cereals, | | - | |desserts | | - -------------+-------------+-------------+----------------+----------------- - -* _The star indicates there is an Armour Brand of this product_ - - - - -HOW TO PREPARE FOODS - - -Cookery, to meet the present day standards, is necessarily an art and a -science. (_See page 46 for measures and abbreviations._) - -Skill in blending flavors, and arranging dishes to please the eye -as well as the palate, is an art of which every home manager may be -proud. Still more important, however, is the scientific preparation -of nutritious and economical dishes to supply the body needs of every -member of the family. - -In these pages devoted to cookery we have covered important cookery -points which influence the palatability, digestibility, and combination -of materials for best results. Our aim is to present to the American -home manager a valuable cooking manual, not a recipe book. Below are -listed many splendid books of recipes in your public library: - - -POPULAR COOK BOOKS - -(According to vote of leading libraries throughout the country.) - - =Book= =Author= =Subject Matter= - Boston Cooking School _Fannie Merritt Foods, cookery, recipes - Cook Book Farmer_ - - Mrs. Rorer’s New Cook _Mrs. S. T. Rorer_ Foods, cookery, recipes - Book - - Practical Cooking and _Janet McKenzie Cookery, recipes, - Serving Hill_ serving - - Feeding the Family _Mary Swartz Rose_ Foods—Their place in - the menu and - economical use - - Boston Cook Book _Mary J. Lincoln_ Foods, cookery, recipes - - Home Canning, and _A. Louise Andrea_ Use of dried foods - Preserving - - Mrs. Allen’s Cook Book _Ida C. Bailey Foods, cookery, recipes - Allen_ - Canning, Preserving, _Marian Harris Canning, preserving, - and Pickling Neil_ pickling - - Food and Household _Kinne & Cooley_ Food values and home - Management management - - Home Science Cook _Anna Barrows Appetizing and - Book and nourishing dishes and - Mary J. Lincoln_ how to serve - - Practical Dietetics _A. F. Patte_ Diets for sick and, - with Reference convalescent food - to Diet in values, special - Disease recipes - - -GOVERNMENT BULLETINS - - U. S. Government Bulletins, Department of Agriculture. - Washington, D. C. - - Farmers Bulletins, Department of Agriculture, - Washington, D. C. - -The Department of Agriculture issues bulletins on almost all foods, -their care and use in the home, household appliances, canning, etc. -These bulletins may be obtained by writing to the addresses above. Send -for a catalogue of the bulletins and order the ones in which you are -interested. - - -SOUPS - -Prepare soup stock in a kettle which will retain heat. Fit with a tight -cover, for the vapors must be held in to add to the flavor of the -stock. Shank and neck of beef, pork or lamb, left-over morsels of meat, -bones from steaks, roasts, chops and the carcasses of poultry, are good -materials from which to make meat stock. - -Crack and saw bones to uniform size, put into kettle and add cold water -in the proportion of three cups of cold water to one pound of bones. - -Let stand for one-half hour or until water is colored by juices, heat -to boiling point. Skim off fat, reduce heat and let simmer or bubble -slowly for four hours. The stock must be kept at low temperature in -cooking so that the albumen or jelly of the meat will not coagulate, -but be retained in the stock, giving it full flavor. - -Cook until the meat is shredded and colorless. When nearly done, add -vegetables and seasoning. Strain, set stock aside to cool—discard -bones, reserving vegetables and meat portions, which are still rich in -food value, for further use in pressed loaves. A bit of Extract of Beef -will add the desired meat flavor. - -Stock is used as the foundation for all meat and vegetable soups. Cream -soups have white sauce as a foundation with the vegetable purée added. - - -CANNED SOUPS - -[Illustration: Cream of Tomato Soup] - -So much time is consumed in preparing soup that the great variety -of high quality canned soups are a welcome addition to Madam Home -Manager’s Labor Savers. - - - _Armour’s Extract of Beef makes excellent soup stock or - bouillon_ - - - - -MEAT COOKERY - - -(_See pages 7, 8 and 9 for Meat Charts_) - -To be sure of success in meat cookery, know first the structure of the -cut of meat you are to prepare, then use a standard tested method for -making that cut tender, flavory and juicy. - -Always have a good fire before placing meat over the heat, for all meat -cookery requires the greatest heat first to seal the appetizing juices -in. Your skill will be shown in your first ten minutes of handling. - -The short fibered cuts comprising the loin cuts, porterhouse, and -club steaks may be given the entire short cooking over a hot fire. -Practically all the other cuts on the carcass require long moist -cooking after the searing process. - -All boiling pieces should be put into boiling water first and after ten -minutes’ brisk boiling, the heat should be reduced so that the meat -simmers until the connective tissue softens and the meat is tender and -just right for carving. Too long brisk boiling makes the meat stringy. -Roasts should be cooked on the same principle. Put into the hot oven -for fifteen minutes, then reduce the heat and cook the cut slowly, -basting frequently. Steaks and chops that are to be pan broiled, should -be put on a hot pan and quickly turned so as to sear and brown evenly, -then allowed to cook through, over the hot fire. As salt draws the -juices out of meats it should not be added until after the first ten or -fifteen minutes of cooking, when the meat is thoroughly seared. - - -METHODS - - -BROILING - -This process of cooking subjects the meat, fish or poultry to the -direct rays of the fire, quickly searing and browning the meat; this is -the approved method of cooking tender steaks and chops, fish and spring -chicken. An intense, even heat is necessary. - - -PAN BROILING - -A very hot frying pan is used without addition of any fat; chops and -steaks are cooked in this way. - - -ROASTING AND BAKING - -Roasting is oven cooking in an uncovered pan. Baking differs only in -the fact that the pan is covered, thus making the cooking self basting. -Prime ribs, loin or leg, and fowl, are roasted; rump, short ribs and -shoulder are frequently baked. - - -POT ROASTING - -Wipe the meat, dredge with flour and brown the entire surface in a -little fat, place the meat on a rack in a deep kettle and cover with -boiling water. Cook with vegetables and seasoning, adding vegetables at -intervals to allow for the perfect cooking of each class of vegetables -by the time the meat is done. Place cover on kettle and simmer slowly -about four hours. Serve with the thickened liquor. - - -BOILING - -Cooking in liquid at 212° F. is boiling. Meat should never be boiled -rapidly, as the fibers become tough and the tissues dissolved. To have -boiled meats tasty and juicy, plunge the meat into boiling water and -cook for ten minutes, then lower the heat and cook slowly until tender. -An excellent way to cook shank, clod, shoulder plate, brisket or neck. -A fireless cooker is practical for this type of cookery. A pressure -cooker makes it possible to cook a tough fowl or cut of meat in a very -short time. - - -BRAISING - -Cooking in a closely covered pan in the oven is termed braising; a -small amount of water is used. The meat is usually sautéed first, to -prevent escape of much juice. Vegetables are often cooked with the -meat. The temperature should be kept low. It is an excellent way for -cooking spareribs, brisket, rump, shoulder or chuck roast. Besides -stewing or boiling, it is an excellent way to prepare the tough cuts. - - -SAUTÉING - -Pan frying in just enough fat to brown the foods nicely and keep them -from sticking to the pan is called sautéing. Fish, steaks, chops and -potatoes are cooked by this method. - - -STEWING - -Meat for a stew, such as neck, clod, shank, brisket or chuck, can be -cut in small pieces, browned to hold in juices before cooking in the -boiling water; or, omitting that process, put directly in a small -amount of hot water and cooked at a low temperature for a long time. -All nutriment is retained in the meat. - - -DEEP FRYING - -For this method of cooking, an iron kettle is best. Half fill the -kettle with fat and place over fire; melt and, when a slight blue vapor -arises, test with a small cube of bread. If bread browns in one minute, -the temperature is right for uncooked mixtures (doughnuts). If it -browns in forty seconds, it is right for cooked materials (croquettes). -The temperature of the fat should average 350-400 degrees F. Keep the -temperature even; if too cool, the food will soak fat; if too hot, -both fat and material to be cooked will burn. Foods cooked in deep fat -should be drained on brown paper. - - - _Armour Meats are U. S. Government inspected and passed_ - - - - -A FEW MEAT RECIPES - - -ROAST CHUCK - -Serves 5. Preparation 3 hours. - - 4 lbs. chuck (2 first ribs of chuck, cut across) - ¼ tsp. pepper - ⅛ c. thinly sliced onion - 2 tbsp. flour - ⅛ tsp. allspice - 2 bay leaves - 1 tsp. salt - -Dredge the roast with flour. Rub skillet with suet and, when pan is -hot, quickly sear roast on all sides. Add seasonings, except salt. -Roast in hot oven for fifteen minutes, sprinkle with salt, lower heat -and cook slowly until tender. Baste every twenty minutes, adding a -little boiling water if necessary. - -[Illustration: Prime Ribs of Beef and Browned Potatoes] - - -POT ROAST OF BEEF WITH SPAGHETTI - -Serves 6. Preparation 4 hours. - - 4 to 5 lbs. rump of beef - 1 lb. spaghetti - 2 qts. canned tomatoes - ¼ lb. beef suet - 1 large onion - 1 large green pepper - Grated American cheese - 2 slices of bacon - 3 bay leaves - 6 cloves - 2 cloves of garlic - 1 c. hot water - salt and pepper - -Cut the suet and bacon fine and fry. Add the onion, garlic and green -pepper chopped quite fine and fry. When beginning to brown, add the -meat, turning it so that it will be well browned on all sides. Then -add the hot water, tomatoes and the seasoning. Simmer gently for three -hours, add 2 tsp. salt and a quarter tsp. pepper at the end of an -hour and a half. Half an hour before the meat is finished, boil the -spaghetti till tender, drain it and put it into the sauce surrounding -the meat. Let cook 10 minutes. For serving, put the meat on a platter -and the sauce in a dish, grating American cheese thickly over the top. - - -ROLLED FLANK STEAK - -Serves 5. Preparation 1 hour. - - 1 flank steak (2 pounds) - 1 cup bread dressing - -Wipe steak. Score across grain with sharp knife. Rub with flour and -brown; sprinkle with salt and pepper. Spread one side with bread -dressing, well seasoned. Roll up and fasten with skewers or tie with a -cord. Place in a casserole, add one-fourth cup boiling water and let -bake slowly until tender. Slice and serve with the gravy. - - -ROAST SHOULDER OF MUTTON - -Serves 5. Preparation 3 hours. - - Five-pound shoulder roast - Salt, garlic, pepper and flour - -Wipe meat. Sear quickly to seal in juices. Sprinkle with salt and -pepper. Cut garlic in two pieces and place on meat. Dredge both meat -and bottom of pan with flour. Place roast on rack in roasting pan, -and add hot water. Place in hot oven and baste every fifteen minutes. -Lower gas after the first twenty minutes’ cooking, and cook slowly -until tender. Keep meat covered and about three-fourths pint of water -in the pan, as the steaming will help make the meat tender. Cook at low -temperature. - - -BAKED HAM - -Serves 20. Preparation 6-7 hours. (12 pounds.) - -Set ham on a rack in a baking pan and bake one-half hour in a hot oven, -turning after the first fifteen minutes. Lower heat. Pour a cupful of -cider over ham and let bake five hours, basting often with the liquid -in the pan. Remove from the oven and skin. Insert cloves in the fat -of the ham, from which the skin has been taken; press these into the -ham in a symmetrical manner. Mix half a cupful of brown sugar with -half a teaspoon of pepper and half a cupful of fine cracker crumbs and -sprinkle over the portion containing the cloves; return the ham to the -oven for one hour. - - _The cheaper cuts of meat are nutritious and can be - made as tasty as the expensive cuts_ - - -HUNGARIAN GOULASH - -Serves 5. Preparation 2½ hours. - - 2 lbs. beef (shoulder clod) - Salt - Flour - ¼ lb. fat salt pork - Boiling water - 2 cups tomatoes - 1 sliced onion - 1 stalk celery - Bit of bay leaf - 4 cloves - 2 cups sliced potatoes - 1½ cups carrots - 1 green pepper - Parsley - -Wipe beef, cut in two-inch pieces, and roll in flour. Cut salt pork in -dice and fry until light brown. 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 until tender in boiling salted water, and add the green pepper -parboiled and cut in strips. Pour gravy over the meat; garnish with -parsley. - - -STEAKS - - -BROILED SIRLOIN STEAK - -Serves 6-7. Preparation 10 minutes. - - 3½ lbs. steak - ½ tsp. salt - ⅛ tsp. pepper - 2 tbsp. butter - -Wipe meat with cloth wrung out of cold water. Remove 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 electricity. Turn meat every ten seconds at first, -that the surface may be well seared and prevent the escape of the -juices. - -Steak 1½ inches thick will require 10 minutes if desired rare, 12 to 15 -minutes if preferred well done. - -[Illustration] - - -PLANKED RUMP STEAK - -Serves 5-6. Preparation 25 minutes. - - 1 cross cut of rump steak (1¾ inches thick) - 2 tbsp. butter - ½ tsp. salt - 2 c. small beets - ⅛ tsp. pepper - 6 slices tomato - 6 slices lemon - 6 stuffed olives - 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 pastry 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 vegetables, if desired, on -the side. - -[Illustration: Grilled Sirloin Steak] - - -MEAT SAUCES AND GRAVY - -Use the meat juices left from cooked meat or fowl, removing any excess -fat. Extract of beef may be substituted for meat juices in gravy. - -After removing meat and excess fat from the roasting pan or skillet, -heat meat juices to boiling and thicken carefully. 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 accompanying 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 ½ pt. liquid - Medium “ 2 tbsp. fat, 2 tbsp. flour to ½ pt. liquid - Thick “ 3 tbsp. fat, 3 tbsp. flour to ½ 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_ - - - - -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 exceptionally 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. All 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 including chicken, 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 accumulates 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 -several 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 cool 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 cooking 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 A FOWL - -In order that the legs, wings, and neck of 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 FOWL - -If fowl is purchased frozen, thaw in pan of cold water or place in -refrigerator for six hours and then dress in the usual manner. Frozen -fowl handled by a nationally recognized food organization has been -carefully selected and possesses a delicate flavor. - - -PRESSURE COOKERY OF FOWL - -Fowl may be fried or stewed in the pressure cooker. The foods are -made ready as in the ordinary method and are placed in the bottom of -the cooker. Vegetables or cereals 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 à la king, croquettes, soufflé of -fowl, timbales, en casserole, salad, pilaff, patties, cold jellied loaf -with vegetables, club sandwiches, hot chicken sandwiches, fritters, -dumplings, pot pie, cottagers’ 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_ - - - - -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 marinating in French -dressing before combining with other materials. - - -CARE OF MATERIALS - - -LETTUCE AND OTHER SALAD GREENS - -Wash and pick over carefully as soon 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.—Suitable 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, vinegar and seasonings cooked together to form a -dressing of the consistency 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 ISLAND - -A mayonnaise dressing to which is added pimento, green peppers, chili -sauce, Worcestershire sauce, pickles and whipped cream.—Suitable for -lettuce, endive, and watercress. - - -WHIPPED CREAM DRESSING - -Whipped cream added to a small proportion of boiled dressing or -mayonnaise dressing. =Use=—For fruit salad, chicken salad, and other -meats of delicate flavor. - - -SALAD COMBINATIONS - - MATERIALS DRESSING WHEN TO SERVE - - FRUIT - - Waldorf—Apple, celery, Whipped cream Luncheon, dinner or - nuts and dressing dressing light dinner - - Half pear filled with “ Luncheon or heavy - chopped fruit dinner - - Mixed fruits—orange, “ Luncheon or to replace - pineapple, dates, banana dessert for dinner - - CHEESE - - American cheese cut in Boiled dressing Main luncheon dish or - cubes, peas, gherkins light dinner - - Celery stuffed with cream French dressing Luncheon or course - cheese dinner - - Cheese and nut balls “ “ - lettuce - - Lettuce, grated cheese Mayonnaise “ - - Pineapple slice with French dressing Serve with baked ham - cheese ball dinner - - FISH - - Tuna and diced celery Mayonnaise Main luncheon dish or - with light dinner - - Fresh watercress, minced - onion, shredded finnan French dressing “ - haddie - - Salmon en French dressing “ - mayonnaise—asparagus - tips - - VEGETABLE - - Any vegetable fresh, French dressing Luncheon, dinner or to - canned or cooked or mayonnaise replace second vegetable - dressing at dinner - -[Illustration: Salmon Salad - -Salads make an ideal main dish—and always add variety] - - - _For a fine flavored salad dressing use Armour’s - Veribest Salad Oil_ - - - - -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, soufflés - 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 OF COOKERY - -In cooking eggs, heat produces a change in both color and in firmness, -the firmness, or hardness, depending on the temperature and length of -time cooked. The change which takes place in the egg albumen is called -coagulation. A high temperature for any continued length of time will -produce a leathery consistency, which necessitates a longer time for -digestion. - -Soft-cooked eggs digest more quickly and more satisfactorily 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 - - Hours to Digest - - 1 Boiled { Soft 3 - { Hard 3½ - 2 Poached 2½ - 3 Scrambled 3½ - 4 Fried 3½ - 5 Baked or Shirred 2¼ - 6 Raw 1¼ - - -HOW TO PRESERVE - -As there is a harvest time for eggs, it is necessary 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 -ways: - - 1 Commercial cold storage is the most satisfactory method of - preserving 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 OF COOKERY - -Cheese is sufficiently cooked when melted. Protein is toughened by a -high temperature, therefore a low temperature 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 sterilized before new cheese is placed in it. - -Cheese gives character to many nourishing but indistinct-flavored foods. - - -HOW TO USE CHEESE - - { Sandwiches - { Grated in Soups - Uncooked { Salad - Cheese { With Pie or Pudding - { With Crackers and - { Coffee - - { In Scalloped Dishes - { Rarebit - { Sauces - { Croquettes - Cooked { Soufflés and Fondues - { Biscuits, Muffins, - { Cheese Sticks - { Topping for Baked - { Dishes - - -CHEESE SOUFFLÉ - -Serves 4. Preparation 20 minutes. Medium in cost. - - 2 tbsp. butter or oleomargarine - 3 tbsp. flour - ½ c. scalded milk - Speck cayenne - ½ tsp. salt - ¼ c. grated American cheese - 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 -mixture 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 soufflé 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 decay, 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 vegetable 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, and the fiber is not toughened, and the -appearance 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) - Creamed - Cooked, with dressing - Sautéed - Steamed - Boiled with butter sauce - Pickled - Baked - Braised as in soups, stews - Croquettes - Scalloped - Au gratin - - -GARNISHES - -Garnishes of vegetables are often used to give a colorful 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 - Celery tops - Peas - Celery - Chicory - Olives - Radishes - Asparagus tips - Chopped beets - Nests of lettuce - Romaine - Cucumbers - Green beans - - -CANDIED SWEET POTATOES - -Serves 6. Preparation 30 minutes. - - 8 sweet potatoes - ¼ lb. butter - ¼ tsp. salt and pepper - 1 c. sugar - 1 tsp. cinnamon - - Method: Pare the potatoes. Cut in two lengthwise. - Parboil 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 - 3 tbsp. butter - 3 tbsp. flour - ¼ tsp. salt - 1 c. white stock or 1 c. asparagus stock and - ½ c. evaporated milk - Yolks of 2 eggs - 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 liquor for soup. Make a sauce of the -butter, flour, seasoning, stock and evaporated milk; add the yolks and -two tablespoonfuls 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_ - - - - -CAKE MAKING - - -_Make all measurements level._ - - ==============+=============+==========+=======+==========+=========+========+======+===========+============ - Classification|Shortening | Sugar | *Eggs | Liquid |Baking |Flour | Salt | Flavoring | Other - | | | | | Powder | | | |Ingredients - | | | | | or Soda | | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - PLAIN CAKE |¼ c. | 1 c. | 2 |½ c. | 2½ |1½ c. | ⅛ | ½ tsp. | - for layer |Butter or | | |Diluted | tsp. |Sifted | tsp. | Vanilla | - or loaf |Oleomargarine| | |Evaporated| B. P. |twice | | | - | | | |†Milk | | | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - SPICE |1 c. |1½ c. | 3 |1 c. | 1 tsp. |2 c. | ⅛ | 5 tsp. | Currants - CAKE |Bacon |Light | |Sour Milk | Soda |Sifted | tsp. | Mixed | and Nuts - |Drippings |Brown | | | |twice | | Spices | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - GINGER |4 tbsp. |1 c. | 1 |½ c. | 1 tsp. |2 c. | ⅛ | 2 tsp. | - CAKE |Drippings |Molasses | |Hot Water | Soda |Sifted | tsp. | Ginger | - | | | | | |twice | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - DEVIL’S |½ c. |2 c. | 4 |1 c. | 5 tsp. |2⅔ c. | ⅛ | ½ tsp. | 4 squares - FOOD |Drippings or |Light | |Diluted | B. P. |Sifted | tsp. | Vanilla | Melted - |Oleomargarine|Brown | |Evaporated| |twice | | | Chocolate - | | | |Milk | | | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - POUND |1 c. |1½ c. | 4 |½ c. | 2 tsp. |2 c. | ⅛ | 1 tsp. | - CAKE |Butter or Nut|Powdered | |Diluted | B. P. |Sifted | tsp. | Almond | - |Margarine |Sugar | |Evaporated| |twice | | Ext. | - | | | |Milk | | | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - LADY |1 c. |2 c. | 6 |1 c. | 2 tsp. |2 c. | | 1 tsp. | - BALTIMORE |Butter |Granulated|whites |Diluted | B. P. |Sifted | | Rosewater | - | | | |Evaporated| |twice | | or Almond | - | | | |Milk | | | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - FRUIT CAKE |2 c. |1 c. | 2 |1 c. | 1 tsp. |5 c. | ½ | 1 tsp. | 1 lb. - Dark |Oleomargarine|Molasses, | |Diluted | Soda |Sifted | tsp. | Allspice | Raisins, - |or Drippings |2 c. | |Evaporated| |Flour | | 2 tsp. | ½ lb. - | |dk. brn. | |Milk | | | | Cinnamon | Citron, - | |Sugar | | | | | | 1 tsp. | 1 lb. - | | | | | | | | Cloves | Currants, - | | | | | | | | | ½ c. - | | | | | | | | | Maraschino - | | | | | | | | | Cherries - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - FRUIT CAKE |½ c. |1 c. | 5 | | 1 tsp. |1¾ c. | | ½ tsp. | ⅓ cup - White |Oleomargarine|Sugar |whites | | B. P. |Sifted | | Almond | Blanched - |or Butter | | | | |Flour | | Extract | Alm’ds - | | | | | | | | | ½ cup - | | | | | | | | | Cocoanut - | | | | | | | | | ½ cup - | | | | | | | | | Citron - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - SPONGE | |1 c. | 5 | | |1 c. | ¼ | 1 tsp. | - CAKE | |Granulated| | | |Pastry | tsp. | Lemon | - | | | | | |Flour | | Juice | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - SPONGE | |⅓ c. | 2 | | |⅓ c. | ⅛ | ¼ tsp. | - DROPS | |Powdered | yolks | | |Pastry | tsp. | Vanilla | - | | | 3 | | |Flour | | | - | | |whites | | | | | | - --------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------ - ORANGE | |2 c. | 5 | | |2 c. | ½ | | Orange - CAKE | |Powdered | yolks | | |Pastry | tsp. | | Frosting - | | | 4 | | |Flour | | | 2 tsp. - | | | whites| | | | | | Cream of - | | | | | | | | | Tartar - ==============+=============+==========+=======+==========+=========+========+======+===========+============ - -_Method_ Cream butter, add sugar gradually and cream well, add beaten -egg and mix. Mix and sift flour, baking powder and salt. Add the dry -ingredients and milk alternately to the first mixture. Mix with as -little stirring as possible. - -VARIATIONS: Add fruit and nuts with dry ingredients. - -When whites and yolks are beaten separately, mix the yolk with the -butter, and cut and fold in the whites last. - - -SPONGE CAKE - -Beat yolks until thick and lemon colored. Add sugar gradually and -continue beating, using Dover beater. Add lemon juice and water. Cut -and fold in whites of egg alternately with flour. - -VARIATIONS: - -Sponge Drops should be dropped from teaspoon on oil paper. - - * Fresh or high grade cold storage. - † One part evaporated milk 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. - -[Illustration: Chocolate Frosted Sunshine Layer Cake] - - -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, decrease the amount of fat, as there is a certain amount of fat -in the cocoa and chocolate. - - (_Continued on page 37_) - - - _Use Armour’s Veribest Oleomargarine for cake making_ - - - - -PASTRIES - - -PLAIN PASTRY - -In plain pastry the shortening is mixed into the flour by chopping or -with tips of fingers. All ingredients and utensils 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 making. 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 vegetable 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 lightness 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 delicate 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 -individual 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 and milk together should -not exceed 1½ 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 -buttermilk. 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 necessary 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_ - - - - -CEREALS AND FRUITS - - -Cereals are economical, contain unusually good proportions 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. - -Corn 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 1 c. 2 c. 20 min. - Corn Meal 1 c. 3½ c. 2 hrs. - Hominy (Fine) 1 c. 4 c. 1 hr. - Hominy (Whole, canned) 1 can heat in 15 min. - own liquid - Rice (Steamed) 1 c. 2 to 3 c. 45 min. - Wheat Cereals 1 c. 2¾ c. 30 min. - Macaroni 1 c. 2 qts. 20 min. - Spaghetti 1 c. 2 qts. 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 prepared 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 without 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_ - - - - -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 additional 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 OF GOOD BREAD - -Good bread is sometimes described as porous or containing a large -number of holes, all about the same size and shape. A loaf of bread -should be light in weight according to its size and should be elastic -and have a symmetrical form and an unbroken golden crust. - - -POINTS TO REMEMBER - - 1. Use dependable materials and correct 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 first 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 soft crust is -desired, brush with butter and cover; if a crisp crust is preferred, -allow the bread to cool without covering. - - -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 tablespoons of sugar or -molasses. When cooled to lukewarm, 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 - { Shape 5 - 1. General appearance { Smoothness of crust 5 - { Depth and evenness 5 - 2. Lightness 10 - { Thickness 5 - { Quality (crispness and elasticity) 5 - 3. Crust { 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) - 3 c. cooked hominy - 1 tbsp. lard - 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. - - -References - -Bread and Bread Making in the Home by _Caroline L. Hunt and Hanna L. -Wessling. Farmer’s Bul. 807, U. S. Dept. of Ag. 1917._ Bread Making—_H. -Atwater. Va. Agric. Dept. B. Bul. 109-16._ Some Points in Making and -Judging Bread by _Isabelle Bevier, Univ. of Ill. Bul. Vol. X: No. -25-1916._ - - - _Armour’s “Simon Pure” Leaf Lard is the ideal - shortening for breads and biscuits_ - - - - -SUGGESTIONS FOR SPECIAL OCCASIONS - - -CHRISTMAS DINNER - - Grapefruit Cocktail - Clear Soup - Roast Duck Bread and Sausage Dressing - Gravy Cranberry Frappé - 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 - Brown Gravy Mashed Potatoes Mashed Turnips - Creamed Onions - Lettuce French Dressing - Cream Cheese Crisp Crackers - Mince Pie Pumpkin Pie - Coffee - - -FAVORITE SOUTHERN DISHES - - -CREOLE SAUCE - -Serves 5. Preparation 20 minutes. Medium in cost. - - 2 tablespoons chopped onion - 4 tablespoons green pepper, finely chopped - 2 tablespoons oleomargarine - 2 tomatoes - ¼ cup sliced mushrooms - 6 olives, stoned - 1⅓ cups brown sauce - Salt and pepper - -Cook onion and pepper with oleomargarine five minutes; 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 - Seasonings - Water - Flour - Parsley - 1 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 tablespoonful 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 corn - 2 eggs - 1 cupful of flour - 2 teaspoonfuls baking powder - 1 teaspoonful of salt - ½ teaspoonful of pepper - -Put the corn 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 - 1 cup milk or water - 2 tablespoons lard - ½ 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 portion 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 cornmeal - 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 corn bread itself. If the -eggs are well beaten, the corn 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. Corn bread, to be delicious, -should always be served hot and generously buttered. - - - _Armour’s Veribest Dry Sausage or Veribest Pork Sausage - improves the dressing for any fowl_ - - - - -THE POPULAR SANDWICH - - - The sandwich plays such an important part in the diet - that its food value from the standpoint of balanced - ration is of interest. A sandwich, being composed - 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 matter 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 sandwich 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 pickles, lettuce. Cold chopped veal, -mayonnaise, chopped peppers, pimentos. Cold chopped pork, mayonnaise, -chopped parsley, lettuce. Star ham, Thousand Island dressing, lettuce. -Cold chopped pork, boiled dressing, chopped olives. - - -BROWN BREAD - -Cream cheese, chopped nuts, green chopped olives, lettuce. Chopped -almonds, Thousand Island dressing, lettuce. - - -RYE BREAD - -Grated American cheese, mayonnaise, chopped green peppers. Chopped -liver sausage, mayonnaise, chopped chives, lettuce. Sliced tongue, -lettuce. Chopped egg and cress, lettuce. Bean paste, and chopped ham -and pickles. - - -WHOLE WHEAT BREAD - -Chopped figs, mayonnaise, chopped prunes. Chopped orange peel, -mayonnaise. Chopped cherries, nuts, mayonnaise. Cucumber and tomato, -mayonnaise, lettuce. Tomato, mayonnaise. Cottage cheese and cress, -boiled dressing. - - -NUT BREAD - -Cold sliced chicken, mayonnaise, lettuce. Chopped ham and egg, boiled -dressing, lettuce. Deviled turkey, parsley, boiled dressing. - - -GRAHAM BREAD - -Star Summer Sausage, lettuce. Caserta 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 necessary 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, consommé -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. - -[Illustration] - - - _Armour potted and deviled meats make most appetizing - sandwich fillers_ - - - - -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 nitrogen 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; children 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 protein, 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 continued 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 of Education, Washington, D. C._ - “Diet for school children”—_Purdue Agricultural Exp. - Station Leaflet No. 103, LaFayette, Indiana._ “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 burdensome 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, harvesting 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 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 delivered 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 refrigerator. 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. - - - _Select foods carefully and use them with respect_ - - - - -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 serving 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 -permissible 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 dining 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 containing 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 retaining 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 decorations, and rest ten -minutes, enjoying your anticipated pleasure 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 incidents 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 attractively 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 that your guests may enjoy your - company as well as your feasts_ - - - - -FOOD VALUES - - -The body needs food to keep it warm, to furnish energy 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 proportions 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 digestion, -removes waste, and keeps the temperature normal. - - -Balanced Rations - -A general balance of food should be maintained in each day’s diet: -1/5th meat or meat alternatives, 1/5th 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 we eat 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 important, 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 3000 to 3500 “ “ “ - Man at very hard work 4000 to 5000 “ “ “ - Woman at light work 1800 to 2400 “ “ “ - Woman at moderate work 2400 to 2800 “ “ “ - Child from two to six 1200 to 1800 “ “ “ - Child from six to fifteen 1800 to 2500 “ “ “ - Aged Man 1800 to 2000 “ “ “ - Aged Woman 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 newspapers 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 improperly; the present percentage of under-nourished children -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, sometimes called dietetic -ferments or the foods rich in the vitamines that promote growth and -those rich in the vitamines that protect one from deficiency diseases -such as scurvy, beriberi, pellagra and less dangerous skin diseases. - -Milk and its products, butter and cheese, are foremost growth -promotors. 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 McCullom does not yet definitely list the tomato under -protective foods, it is found to have valuable 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. - -[Illustration: Dainty garnishing adds much to table attractions] - - - _Armour’s Veribest Evaporated Milk is a staple for the - completely appointed pantry shelf_ - - - - -GENERAL HOUSEHOLD APPLIANCES - - -1—General Kitchen Equipment - - Stove - Ice chest - Kitchen cabinet - Kitchen table - Recipe file - Teakettle - Kitchen scales - Coffee grinder - Bread board - Chopping bowl and knife - Pancake turner - Waffle 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 attachment - 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 galvanized 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 cutters - 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 - -Accurate 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 “ - ⅓ cup chopped almonds 1 “ - 2 cups 1 pint - 4 “ flour 1 lb. - 2⅔ “ corn meal 1 “ - 2 “ gran. sugar 1 “ - 2⅔ “ brown sugar 1 “ - 2¾ “ powdered sugar 1 “ - 4¾ “ rolled oats 1 “ - 2 “ finely chopped meat 1 “ - - -LIST OF EQUIVALENTS IN MEASURE - - c.—cup - tbsp.—tablespoon - tsp.—teaspoon - - 4 saltspoonfuls = 1 teaspoonful - 4 teaspoonfuls dry = 1 tablespoonful dry - 3 tsp. liquid = 1 tablespoonful liquid - 16 tablespoonfuls = 1 cupful dry ingredients - 12 tablespoonfuls = 1 cupful wet ingredients - 2 cupfuls = 1 pint - 2 pints = 1 quart - 4 quarts = 1 gallon - 8 quarts = 1 peck - - -LIST OF EQUIVALENTS IN FOODS - - 1 lb. cornstarch = 3 cups—2 tbsp. - 1 lb. butter = 2 “ —2 tbsp. - 1 lb. lard = 2 “ —2 tbsp. - 1 lb. bran = 9 “ —2 tbsp. - 1 lb. rice = 2 “ —½ tbsp. - 1 lb. rye flour = 3⅞ “ - 1 lb. pastry flour = 4 cups - 1 lb. bread flour = 4 “ - 1 lb. confectioner’s sugar = 2⅞ “ - 1 lb. light brown sugar = 2¾ “ - 1 lb. pulverized coffee = 5½ “ - 1 lb. graham flour = 3¾ “ - 1 lb. entire wheat flour = 3½ cupfuls plus 1 tablespoonful - 1 lb. granulated corn 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 generally used as -kitchen appliances. Until then we must show how we may know when a food -is cooked, instead of stating 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 “ 1¼ to 2 hours - Indian or plum pudding 2 to 3 “ - - -FRYING - - Muffins, fritters, doughnuts 3 to 5 minutes - Croquettes and fish balls 1 “ - Potatoes, cut thick 10 “ - Breaded chops 5 to 8 “ - Fillet of fish 5 to 10 “ - Small fish 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 hours - Turkey, small “ “ “ “ 3½ to 4 hours - Ham, medium weight Moderate oven 4 to 5 hours - - - _Your dealer will get the Armour Quality foods if you - demand them_ - - - - -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 requirements 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, list 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 soufflé, _recipe_ 34 - Dairy products, list of Armour’s 26 - Milk as a food 17 - 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 - Eggs in cold storage 10 - Eggs, how to preserve 34 - Eggs, uses of 34 - Eggs, value in the diet 18 - Eggs, ways to serve 18 - Eggs, ways of cooking, time required to digest 34 - - -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 - 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 - Sautéing meats 29 - Smoked meats, list of Armour’s 26 - Steak, rump, planked, _recipe_ 31 - Steak, sirloin, broiled, _recipe_ 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 easily 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 - 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_ 41 - Graham bread sandwich, _recipe_ 41 - Nut bread sandwich, _recipe_ 41 - Raisin bread sandwich, _recipe_ 41 - Rye bread sandwich, _recipe_ 41 - Sandwiches, how to prepare 41 - White bread sandwich, _recipe_ 41 - Whole wheat bread sandwich, _recipe_ 41 - - -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 - - - _If your dealer does not have Armour Products please - send us his name_ - - _Armour’s Oval Label Products open the way to better - living_ - - * * * * * - -Transcriber’s Notes: - -Obvious punctuation errors repaired. Consistent unusual spellings were -retained such as “Peperoni” and “vitamines.” - -Page 16, “Amercan” changed to “American” (foods in the American) - -Page 17, “effected” changed to “affected” (affected by the process) - -Page 25, “knobloch” changed to “knoblach” (Garlic or Knoblach Sausage) - -Page 39, “by” removed from italics to match rest of text’s usage (in -Making and Judging Bread by) - - - - - -End of the Project Gutenberg EBook of The Business of Being a Housewife, by -Jean Prescott Adams - -*** END OF THIS PROJECT GUTENBERG EBOOK THE BUSINESS OF BEING A HOUSEWIFE *** - -***** This file should be named 52716-0.txt or 52716-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/2/7/1/52716/ - -Produced by Emmy, MWS and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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