,transcriber's ,note3 ,bold text is surrounded by equal signs1 underlined text is surrounded by tildes and italic text is surrounded by underscores4 ,some tables were split to make them thinner1 some were unable to be split4 ,the ,business of ,being a ,housewife #bnd ,edition ,illustration ,a manual to promote ,household ,efficiency and ,economy by ,mrs4 ,jean ,prescott ,adams ,director of the ,department of ,food ,economics ,,armour ,,and ,,company ,,chicago ,copyright1 #aiba1 ,armour and ,company ,as meat is one of the most important items of ,american diet1 its price is a matter of moment to every housewife4 ,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 large4 ,after fair analysis1 the housewife realizes that a live animal is not all meat and1 furthermore1 that the meat carcass is not all steaks and rib roasts4 ,a comparison1 therefore1 between the live cost of meat animals per pound and the cost per pound of a tenderloin is misleading1 if it results in any conclusions relative to margins4 ,then we must reckon with the wide difference in grades of meat4 ,we cannot correctly estimate the cost of a steak cut from a prime beef by that of a steak from a grass-fed cow4 ,there are several grades of meat1 depending upon the nature and feeding1 each wholesome and nutritious1 but some demanding more special cooking than others4 ,about fifty-five per cent of a steer is meat2 the remainder includes the hide and various other by-products1 which1 except the hide1 are not worth in their primary state anywhere near as much per pound as they cost alive4 ,the fifty-five per cent of the animal which is meat must1 therefore1 carry the greater portion of the original cost4 ,that is why a steer carcass might be sold by the packer for twenty cents a pound and still fail to pay a profit1 even though the live animal cost the packer only twelve cents a pound4 ,the casual observer1 noting a difference of eight cents a pound between the live animal and the carcass1 might say a sixty-six per cent increase in price is unduly large2 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 steer4 ,when a retailer buys a carcass1 he purchases neck meat as well as loins2 chucks as well as rounds4 ,portions of the carcass have to be sold at or sometimes less than he paid per pound for the carcass4 ,the choice cuts necessarily have to make up for the losses on the less desirable portions4 ,it is not unreasonable1 therefore1 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 pound4 ,only the aggregate price which the retailer gets for all parts and portions of the carcass will show his margin over the initial cost4 ,it is wholly improper1 therefore1 to compare sixty-cent steaks with twelve-cent cattle with a view to determining profit4 ,the same thing is true of hogs and of sheep4 ,a hog is not all meat1 nor is the meat all ham4 ,a sheep is not all carcass and only a small part of the carcass cuts up into chops4 ,one must know the aggregate return and something about the costs of doing business before a justifiable conclusion as to price margins can be determined4 ,,the ,,business ,,of ,,being ,a ,,housewife ,,the home managers have in their hands the most important business of the nation4 ,american women realize that to their duties as home makers1 mothers1 and guiding influences1 is added an important economic responsibility4 ,the manner in which the purchasing power of twenty million home managers is used has an inestimable effect upon the production1 collection1 and distribution of all products in the market4 ,this second edition of 8,the ,business of ,being a ,housewife0 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 industries1 such as that of ,armour and ,company1 who have made possible the providing of perfect food in perfect condition at any distance from the farm4 ,,economic ,,changes ,a study of the national and world situation on food production shows that old-time low food prices may never return4 ,formerly much of the food was raised by numerous individual families on ,government land at nominal cost2 today practically all food is raised on expensive land--the plains have been turned into villages and farms by the increasing population4 ,many men and expensive machinery and equipment are needed to produce our present high standard products4 ,it became economically unsound for so great a percentage of food producers to spend their time in producing meats and staples1 only part of which could be consumed by themselves and their near neighbors1 the rest going to waste4 ,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 scarcity4 ,the result is before us in the form of modern cold-storage plants1 refrigerator cars1 volume-curing and pickling of meat products1 and volume-canning of fish1 meats1 fruits1 and vegetables2 great cereal factories1 etc4 ,the standard of quality has been raised and the sanitary handling of foods greatly developed4 ,while this has increased the prices a little1 it has also increased the efficiency and earning power of the consumer and has tended towards the better health of the nation4 ,the only way to equalize prices1 for the high quality of foods demanded by discriminating home managers1 is through efficient commercial handling and the conservation of every bit of material4 ,while the efficiency of the ,armour organization is regarded as of the highest standard1 the organization is continually striving to still further increase this efficiency4 ,armour and ,company act as a great service link between the farmers and consumers4 ,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 possibilities4 ,we assist him to improve his soil and to feed his animals to the best advantage4 ,the raw material buyers for ,armour and ,company are all experts in their special lines4 ,they search the markets to select the best products for each branch of our service4 ,then various corps of specialists analyze and prepare the foods in the most efficient1 scientific1 and satisfactory way for the consumer4 ,through able management the most expert service today goes into the translating of a meat animal into wholesome ,u4,s4 ,government inspected meat1 either fresh1 smoked1 dried1 prepared1 or canned4 ,,buy ,,for ,,real ,,value ,expensive experimenting with foods may be eliminated from your accounts by the simple method of buying by known brands4 ,label reading is today's most important buying guide4 ,a dealer soon learns the wants of his quality buyers1 and1 knowing your demand for high standard commercially prepared foods1 he will be careful to select correspondingly good quality foods when replenishing his stock4 ,every careful home maker demands that the meat she buys1 whether fresh1 smoked1 dried1 cured1 or canned1 bears a ,u4 ,s4 ,government inspected-and-passed label1 and should demand canned foods marketed under a reliable firm name4 ,standards of purity and quality in the preparation of commercial foods have gradually raised1 until now there is practically every food for every need in convenient sanitary packages at your corner market under a quality label guarantee4 ,drudgery has been literally taken out of food preparation4 ,madam ,home ,manager's time may now well be employed along more constructive lines than in shelling peas and stringing beans4 ,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 proportion4 ,be sure of real value for every expenditure ,,do ,,you ,,know ,,food ,,values8 ,this is one of the most serious matters before us today1 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 undernourished4 ,do you know foods8 ,prepared foods release you from less important tasks1 that you may have time to learn food values4 ,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 family4 ,food knowledge means a better-fed nation4 ,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 limitations4 ,,plan ,,your ,,expenditures ,a simple budget1 or account keeping system1 is a necessity in every well-ordered1 successful business4 ,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 us1 and then adhere to that selection4 ,the only way to know that we are following our own plan is to have a simple accounting system4 ,at the end of the month1 we should look over the figures and decide upon the readjustments necessary4 ,to insure progress and stability1 our monthly accounts should show some savings and advancement expenditures4 ,we offer suggestions throughout this book1 arranged to help the average housewife solve her knotty home-managing problems4 ,we have been greatly assisted by the women editors of national women's publications1 prominent home economics teachers1 and writers on vital home subjects4 ,this array of talent aims to make this book of the greatest help possible to the ,american ,housewife4 --,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 staples2 they know they can depend upon the uniformity and quality of every ,oval ,label product4 ,madam ,home ,manager receives the full benefit of our fifty-some years of experience in caring for foods4 ,she has the ,armour assurance of uniformity and quality and is guided in her buying by the distinguishing quality ,oval ,label4 ,we prepare and distribute with great efficiency1 fresh1 smoked1 cured1 dried1 prepared1 and canned meats1 all ,government inspected4 ,a full line of ,armour shortenings and frying mediums1 as well as our economical oleomargarines and delicious ,cloverbloom ,butter1 may be secured from your dealer4 ,salad oil under the ,oval ,label1 as well as peanut butter1 will continue to meet with popular favor4 ,the evaporated milk and identifiable or carton eggs are considered indispensable by the average home manager4 ,cheese is becoming more and more favored for its high food value1 and it is with satisfaction that many learn of the great variety of cheese sold under the ,armour guarantee of quality4 ,armour's ,pork and ,beans1 ,peanut ,butter1 ,evaporated ,milk1 ,mince ,meat1 etc41 are favorite products1 and ,madam ,home ,manager will be able to obtain the well-established ,armour brands at her market4 ,armour and ,company maintain a well organized department of ,food ,economics as a medium of expression to the ,american housewife4 ,this department is made up of trained and experienced dietitians1 teachers of home economics1 food chemists1 practical home managers1 writers and lecturers4 ,we are equipped and prepared to give every home maker the practical1 technical and economic information she may need on any food or home managing subject4 ,,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 health1 happiness and efficiency4 ,to simplify the presentation of this very important material1 we have divided the book into four sections3 ,section one covers the apportionment of the income2 ,section two deals with the wise selection of foods and the place of each class of food in the building of a well-balanced menu4 ,section three is devoted to fundamental cookery suggestions4 ,section four holds for the reader a wealth of general information to assist in simplifying the labor of cookery4 ,as this is a manual of household efficiency and economy1 we have aimed to give the greatest possible number of helpful suggestions1 referring the reader to a number of splendid cook books for recipes4 7,see ,page #bh7 ,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 family4 ,the rapidity with which that dream is realized depends upon how the family income and individual energy are used4 ,to those who have never kept a record of expenditures1 the first definite step toward establishing a substantial financial basis and assuring progress to the family is the keeping of an expense account4 ,each day1 make an accurate accounting of all expenditures4 ,keep this carefully for four months1 then1 with that account as a basis1 plan your expenditures for the next four months and live within that plan4 ,the third quarter1 keep your expense account again and then you will have the accurate information regarding the financial needs of your particular family4 ,after a careful analysis1 make up a year's budget1 cutting down non-essentials and adding to accounts that really mean an advance step toward your goal4 ,the following percentages will serve as a guide showing the possibilities of various incomes4 ,each family will find it necessary to adjust the figures according to special needs1 local conditions and family ambitions4 ,special education is worth economy in many lines1 as it offers future returns and is really an investment4 ,the food section of the ,family ,account ,book is perhaps the most important4 ,without properly prepared food in proper combination1 and quantity1 we are not able to exercise our greatest earning ability1 to grasp new situations as we should1 or to invest our savings wisely4 ,by keeping the food account according to the body building uses of the food purchased1 we daily progress in our food knowledge and become adepts at using alternative foods4 ,when one really operates a budget plan to win1 it is an advancement in itself4 ,in cases of a large independent income it is wise to have your banker's representative work out a budget for you4 ,the budget outline1 on page #f1 is estimated for a family of five1 one young child1 two school children1 mother and father4 ,where the family is smaller1 the food and clothing accounts will change1 the amount saved going either to savings1 investments1 or advancements4 ,,budget ,,for #bjj4jj ,a ,,month ,,or #bdjj4jj ,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 #bj #dj4jj #be #ej4jj #cb #fe4jj #dj #hj4jj ,shelter #ag #ce4jj #bj #dj4jj #bb #de4jj #be #ej4jj ,operating #aj #bj4jj #aa #bb4jj #ab #be4jj #ac #bf4jj ,clothing #i #ah4jj #aa #bb4jj #ac #bf4jj #ae #cj4jj ,contingency #dc #hg4jj #cc #ff4jj #ai #ci4jj #g #ad4jj ---------------------------------------- ----------------------- ,total #ajj #bjj4jj #ajj #bjj4jj #ajj #bjj4jj #ajj #bjj4jj ---------------------------------------- ----------------------- ,as the #bjj ,income of ,fifty ,representative ,urban ,families was spent ,jan4 to ,june1 #aibj ---------------------------------------- ------------------------ ,,family ,,of ,,three ,,family ,,of ,,four ,,family ,,of ,,five ---------------------------------------- ------------------------ ,food #cj #fj4jj #ce #gj4jj #dj #hj4jj ,shelter #be #ej4jj #bh #ef4jj #cj #fj4jj ,operating #ab #bd4jj #ab #bd4jj #aj #bj4jj ,clothing #ae #cj4jj #ag #cd4jj #ae #cj4jj ,contingency3 ,insurance ,advancements ,savings #ah #cf4jj #h #af4jj #e #aj4jj ,amusements ,investments ---------------------------------------- ------------------------ ,illustration3 ,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 ,income4 ,estimated for ,family of ,five on #cjj a ,month4 ,percentages of ,expenditures for ,food1 ,operating and ,contingency vary according to income4 ,the accompanying is a family budget outline that is easily adjustable to entirely satisfactory use in your home4 ,if the home manager1 by means of her ingenuity or by doing work herself1 saves on the regular scheduled expenditures1 that money should go to her personal account4 ,preparedness is a big factor in the growth of the ,home ,manager's credit column4 ,with this form as a guide1 lay out your family budget outline1 in any ordinary notebook eight by eleven inches4 ,substitute your own income and percentage figures1 listing your needs under their proper heads4 ,as this outline is general1 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 class4 ,the analysis of your needs and expenses necessary to make up your very own budget is a great help toward keeping within your income bounds4 ,attach a pencil to your account book and keep it where you will put down the day's expenditures regularly each evening4 ,make your budget a co-operative affair1 soliciting suggestions from the family as to what investments1 savings1 etc41 to make4 ,,month44444444444444444444444 ,,income #cjj4jj ,,year44444444444444444 ,this apportionment is for the ideal expenditure during normal times4 ---------------------------------------- ---------------------------------------- ------ ,,food #cj ,,shelter #be,,operating #ae ,,clothing #ae ,,contingency #ae ---------------------------------------- ---------------------------------------- - ,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 ------------------------- #a ----- #b ----- ,interest #c ----- #d ,help ----- #e ,taxes ----- #f ,laundry ----- ,insurance #g ----- #h ,phone ----- #i ,upkeep ----- #aj ,ice ----- #aa ----- #ab ,all repairs ----- on property,furnishings #ac renewed1 ----- repaired1 or #ad ,car fares to cleaned ----- business #ae ----- #af ----- #ag ----- #ah ----- #ai ----- #bj ----- #ba ----- #bb ----- #bc ----- #bd ----- #be ----- #bf ----- #bg ----- #bh ----- #bi ----- #cj ----- #ca ---------------------------------------- ---------------------------------------- ------ ,total #ij4jj #ge4jj #de4jj #de4jj #de4jj ---------------------------------------- ---------------------------------------- ------ ,careful accounting promotes thrift ,,selecting ,,foods ,,for ,,quality ,,and ,,variety ,,protein ,,foods ,food experts agree that #bj per cent4 of the entire diet should consist of protein4 ,in our country1 meat is the favorite protein food4 ,it provides a portion of the energy which is also furnished by carbohydrates and fats1 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 functions4 ,,fresh ,,beef ,much of the frontier1 upon which vast numbers of cattle were formerly raised1 is now cut up into small farms and town lots4 ,hereafter1 we must raise the greater portion of our meat animals upon expensive land and feed4 ,the cost of production has increased many fold and consequently meat is higher in price4 ,packers1 through utilizing by-products1 keep the cost of wholesome meat within the reach of the consumer4 7,see page #b7 ,illustration ,,beef ,,chart ---------------------------------------- ---------------------------------- ,,calories ,,comparative ,,name ,,of ,,cut ,,water,,protein ,,fat ,,ash,,carbohydrates ,,per ,,lb4 ,,cost ,,unc',,ked ---------------------------------------- ---------------------------------- #a4 ,shank #db4i #ab4h #g4c 4#f ,none #ede ,least ,expense #b4 ,round #fj4g #ai4j #ab4h #a4j 444 #hie ,economical #c4 ,rump #de4j #ac4h #bj4b 4#g 444 #aaaj ,medium #d4 ,sirloin #ed4j #af4e #af4a 4#i 444 #ihe ,reasonable #e4 ,pin ,bone #eb4d #ai4a #ag4i 4#h 444 #aaaj 8 #f4 ,porterhouse #eb4d #ai4a #ag4i 4#h 444 #aaaj 8 #g1 #h1 #i4 ,prime ,ribs #dc4h #ac4i #ba4b 4#g 444 #aaee 8 #aj4 ,short ,ribs #eg4d #ae4f #ac4j 4#g 444 #hdj ,economical #aa4 ,flank #ed4j #ag4j #ai4j 4#g 444 #aaae 8 #ab4 ,plate #de4c #ac4h #bd4d 4#g 444 #abhe 8 #ac4 ,brisket #da4f #ab4j #bb4c 4#f 444 #aafe 8 #ad4 ,chuck #fb4g #ah4e #ah4j #a4j 444 #aaje 8 #ae4 ,shoulder ,clod #ef4h #af4d #i4h 4#i 444 #gbj 8 #af4 ,neck #de4i #ad4e #aa4i 4#g 444 #ggj 8 ---------------------------------------- ---------------------------------- ---------------------------------------- ---------------------------- ,,name ,,of ,,cut ,,cooking ,,helps ,,how ,,used ---------------------------------------- --------------------------- #a4 ,shank ,sear1 cook slowly ,stews and soups #b4 ,round 8 8 quickly ,steaks1 and roasts1 heel for pot roasts and stews #c4 ,rump 8 8 slowly ,steaks1 pot roasts1 braising and corning #d4 ,sirloin 8 8 quickly ,steaks #e4 ,pin ,bone 8 8 8 ,steaks #f4 ,porterhouse 8 8 8 ,choicest steaks #g1 #h1 #i4 ,prime ,ribs 8 8 8 ,best roasts #aj4 ,short ,ribs 8 8 slowly ,roasts and stews #aa4 ,flank 8 8 8 ,steaks1 stews1 braising #ab4 ,plate 8 8 8 ,stews1 soups1 corning #ac4 ,brisket 8 8 8 ,stews1 pot roasts1 soups #ad4 ,chuck 8 8 8 ,roasts1 steaks1 pot roasts1 boiling1 stews #ae4 ,shoulder ,clod 8 8 8 ,steaks and pot roasts #af4 ,neck 8 8 8 ,soups1 stews and corning ---------------------------------------- -------------------------- ,boneless ,cuts--,other things being equal1 the following boneless cuts give much more nutrition1 per pound1 than the regular cuts4 #a ,shank meat2 #a-b ,insides and ,knuckles2 #c ,rump ,butts2 #d-e ,sirloin ,butts2 #f ,strip ,loins 7bone in72 #g ,beef ,rolls2 #aa ,flank ,steak2 #ad ,boneless ,chuck4 ,tenderloin is inside of the loin under #d1 #e and #f4 ,armour and ,company ,meats are delivered to your dealer in perfect condition ,,standard ,,cuts ,,of ,,beef ,illustration3 ,,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 #g,,th ,,and #h,,th ,,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 meat4 ,this knowledge of correct cookery offers an opportunity for a wide variety of meat dishes4 ,,veal ,,pork ,,lamb ,,and ,,mutton ,illustration ,,veal ---------------------------------------- ---------------------- ,calories per,comparative ,cooking ,how ,used ,name of ,cuts lb4 uncooked ,cost ,helps ---------------------------------------- ---------------------- #a4 ,breast #gdj ,reasonable ,sear--cook ,roast--baked slowly #b4 ,shoulder 8 8 8 8 8 #c4 ,chuck #eae ,low 8 8 ,roast--steak #d4 ,flank #hbj 8 8 8 ,steak--,casserole quickly #e4 ,leg #gee ,reasonable 8 8 ,roast--steaks slowly #f4 ,loin #fij 8 8 8 ,steaks--roast #g4 ,rib #dhj 8 8 8 ,roast--chops quickly #h4 ,rump #gce ,medium 8 8 ,roast--pot slowly roast--steak #i4 ,shank #ehj ,low 8 8 ,soup--stew ---------------------------------------- ----------------------- ,illustration ,,lamb ,,and ,,mutton ---------------------------------------- ------------------------- ,calories per,comparative ,cooking ,how ,used ,name of ,cuts lb4 uncooked ,cost ,helps ---------------------------------------- ------------------------- #a4 ,leg 7hind7 #aaje ,reasonable,sear1 cook ,roasts slowly #b4 ,loin #agie 8 8 8 ,chops1 roasts #c4 ,rack #acej 8 8 8 ,chops1 crown 7,corresponds roasts with ,rib ,chops7 #d4 ,shoulder #iaj ,medium 8 8 ,stews or ,chuck #e4 ,neck #ihe ,low 8 8 ,stews1 casserole #f4 ,plate #aefj ,low 8 8 ,roasts1 stews #g4 ,flank ---------------------------------------- ------------------------- ,illustration ,,pork ---------------------------------------- ------------------------- ,calories ,name of ,cuts per lb4 ,comparative ,cooking ,how ,used uncooked ,cost ,helps ---------------------------------------- ------------------------- #a and #h4 ,foot #cfe ,low ,long1 slow ,stewed1 pickled1 cooking boiled or fried #b4 ,ham #acde ,reasonable ,long1 slow ,smoked1 then cooking boiled or baked whole2 steaks--sauted1 broiled #c4 ,belly #adee ,reasonable ,slow cooking ,smoked--broiled 7bacon7 #d4 ,fat ,back #chfj ,medium ,slow cooking ,boiled with 7salt vegetables pork7 #e4 ,pork ,loin #abgj ,reasonable ,moderate heat ,chops and roasts #f4 ,boston #acdj ,low ,sear1 cook ,cheaper steaks ,butt slowly and roasts #g4 ,green #adhj ,medium 8 8 ,steaks1 roasts1 ,picnic boiling #f and #g4 ,shoulder #i4 ,neck #cdce ,low 8 8 ,stewed1 baked or braised #aj4 ,spare ,ribs ,low 8 8 ,baked or boiled ---------------------------------------- ------------------------- ,ask your dealer for ,armour ,meats--they are ,u4 ,s4 ,inspected ,u4,s4 ,,government ,,meat ,,inspection ,every home manager should have a thorough understanding of what ,u4 ,s4 ,government ,inspection of meat is--its significance and importance in her selection of meats4 ,practically everyone who has ever purchased meat has noticed a round purple stamp1 the size of a half dollar1 bearing the words 8,u4 ,s4 ,inspected and ,passed10 in the center of the commercial cuts displayed4 ,the government stamp on the meat you purchase is your absolute guarantee that the meat you are buying is wholesome4 ,it signifies that the animal from which that piece of meat was cut had passed four separate inspections1 and that the meat was found to be free from all disease and in perfect condition when it left the packing house4 ,government meat inspection is one of the greatest protections to the ,american table4 ,only concerns doing interstate business offer this protection4 ,all meats have four inspections4 ,the ante-mortem inspection is termed 8on the hoof40 ,the three post-mortem inspections are made upon the glands of the neck1 on the viscera and on the dressed carcass4 ,only about #fj per cent of the meat consumed in the ,united ,states is ,united ,states ,government inspected4 ,when the public shall demand that all meats be inspected1 we will have the much-needed nation-wide inspection1 which will insure wholesome meats for all4 ,women's organizations should make this movement a definite part of their regular programs and consider it a duty to buy only ,u4 ,s4 ,government inspected meats4 ,the products of each packing house are identified by the letter and number and the ,u4 ,s4 ,gov't ,inspection mark on each commercial cut4 ,,cold ,,storage ,,helps ,,solve ,,the ,,nation',s ,,food ,,problems ,cold storage is a great factor in the present solution of the nation's food problems4 ,it is a means of holding certain foods over from the season of plenty to the season of scarcity4 ,since the first mechanical refrigeration was installed in the late eighties1 ,government investigators have been continually studying various methods of preserving food1 without canning1 and all insist that there is no modern method which equals cold storage4 ,understanding is fast eliminating the prejudice against use of supplies from cold storage plants of reputable houses4 ,the first cold-storage house was cooled by the use of a mixture of crushed ice and salt4 ,the modern process is the ammonia brine method4 ,as the liquid ammonia enters the pipes that carry the refrigeration through the cooler1 it expands and is forced through the pipes as an ammonia gas4 ,an absorption method is also frequently in use4 ,ammonia brine is by far the best method of cooling4 ,it is cleanly1 absolutely odorless and1 through use1 has proved its efficiency4 ,the establishment of scientific refrigeration plants has made possible a variety and abundance of food at any season on the ,american table4 ,coolers are kept at an average temperature of #ch ,f4 for foods kept a short time4 ,the temperature of the freezer is normally ten above zero to ten below4 ,fresh meats are not allowed to stay in the coolers longer than one to two weeks4 ,if they must be held longer1 they are sent to the freezer4 ,when meat is to be thawed1 it is taken from the freezer and sent to the coolers4 ,once taken from the freezer and defrosted1 neither meat nor any other food should ever go back4 ,there are time limiting cold-storage laws in twenty states4 ,twelve months is the limit of time allowed in nineteen states4 ,,butter ,,and ,,eggs ,butter in cold storage is kept at a temperature of zero to five below4 ,its sweetness and delicate flavor is the same when taken from storage as when put in4 ,eggs that are absolutely fresh and in perfect condition when placed in cold storage1 will keep perfectly at a temperature between #bi ,f4 and #ca ,f4 for six to nine months4 ,eggs laid in ,april and ,may are kept for midwinter use1 and the ,june pack is used in autumn and early winter when the supply is scarce and prices high4 ,,poultry ,the box of frozen poultry your dealer displays fresh from cold storage is most attractive and appetizing4 ,a ,nationally known name on the box guarantees the quality4 ,such poultry was especially selected and carefully fed some time before killing4 ,it is fine-flavored and dainty4 ,always buy your frozen poultry in the frozen state and thaw it out at home4 ,directions for thawing are on page #ac4 ,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 content4 ,protein is body building material4 ,it forms one-fifth of our food requirements4 ,half of the protein requirement is furnished by meat4 ,in lean meat the solid protein is very nearly in the pure form4 ,meat is delicately constructed with small cells of tissue holding the flavory juices4 ,these cells are held together by a connective tissue4 ,in the cheaper cuts of meat1 the cells or fibers holding the juices are long and the connective tissue thick4 ,in the structure of the expensive steaks and loin cuts1 the cells are short and the connective tissue thin4 ,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 ones4 ,the same result--a tender1 flavory1 nutritious cut of meat--may be obtained with the cheaper cut as with the expensive loin cuts1 if the proper method of cooking is employed4 ,,equalizing ,,your ,,meat ,,buying ,one so often hears the remark1 8,i wish someone would invent a new animal40 ,the housewife is tired of ordering beef1 mutton1 pork or veal day after day4 ,too often she orders only the roasts1 steaks or chops from these typical animals and then complains because her meat bill is high4 ,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 again4 ,for every loin of beef there are several other cuts besides the extra portions1 such as heart1 liver1 kidney1 brain1 etc4 ,in these lie possibilities for many distinctive dishes and interesting flavors4 ,while there are not so many cuts of pork and lamb1 there are great possibilities for variety in the preparation4 ,nine out of ten home managers have believed for years1 as do some even now1 that the more expensive and most tender cuts of meat must naturally be most nutritious and that the cheaper1 long fibered cuts are to be discarded or left for the butcher to dispose of1 not realizing that their purchase of the tender cuts only1 forces prices of these cuts high enough to cover the cost of the carcass4 ,we are grateful that our leading dietitians of today are teaching women the truth3 that the cheaper cuts of meat are exactly as nutritious as the tenderer cuts1 if not more so1 because the blood is drawn to the parts in which the muscles are constantly used1 thus continually rebuilding the tissue4 ,in a dressed beef carcass of #gjj pounds there are about #bjj pounds of prime meat4 ,the loin of the hind quarter1 composed of sirloin1 porterhouse1 and club steaks1 and the prime ribs of the fore quarter1 are the commercial cuts most tender and easily prepared1 and so are most in demand4 ,your butcher orders the cuts you demand4 ,if you neglect the cheaper cuts and extra meat portions1 he will not order them1 and the expense of their production will be distributed over the cuts in demand4 ,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 cut4 ,one of the extra meat portions could well be every third meat purchase4 ,in order to secure the most satisfactory cuts of meat1 marketing should be done in person4 ,before this can be done with any degree of satisfaction1 the buyer should be familiar with the various cuts of beef1 pork and mutton4 ,the meal is planned around the meat dish1 as a rule2 so it is most important to select the main meat dish with greatest care4 ,,how ,,to ,,select ,,meat ,when buying beef1 see that it is bright red in color1 streaked with fat--and firm4 ,the streaks of fat add to the food value and make a more flavory steak or roast4 ,veal is pink in color1 but less firm4 ,mutton flesh is firm and dull red in color1 the fat hard and white or slightly yellow4 ,pork is dark pink in color and the fat is less firm than beef or mutton4 ,,supplying ,,your ,,dealer ,,with ,,fresh ,,meat ,the modern system of refrigeration has made world-wide distribution of fresh meat possible4 ,refrigerator cars1 iced en route in such a manner that the contents are kept always in a current of cold air1 make it possible to carry the products of the packing house to remote parts of the country and deliver them in sound condition4 ,the housewife in turn may have such products by being discriminating in her marketing1 skillful in her cooking and careful in her serving4 ,by a knowledge of all the cuts of meat1 the housewife can keep down her meat expenditures4 ,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 cuts4 ,for those who do not include meat in their diet1 there is a wide variety of non-meat protein foods to choose from4 ,eggs1 cheese1 milk1 and beans will give the necessary protein for a complete diet4 ,buy ,u4 ,s4 ,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 diet4 ,it is the favorite meat of a large percentage of people of every nation because it is easy to secure1 is delicious of flavor and1 properly cooked1 is easily assimilated4 ,the best cuts of beef for broiling are porterhouse1 sirloin1 and tenderloin steaks4 ,for roasting1 the prime ribs are preferred1 while for the pot roast the rump1 round1 chuck1 shoulder clod and brisket result in a tender piece of meat of delicious flavor when subject to slow1 moist cooking4 ,,ways ,,to ,,serve ,,beef ,,dish ,,cut ,beef la mode ,round1 rump1 chuck1 and brisket ,beef roast ,prime ribs1 short ribs1 sirloin1 ,spencer roll1 sirloin strip1 regular roll ,boiled beef ,flank1 brisket1 short ribs1 neck ,corned beef ,flank1 short ribs1 brisket1 rump ,spiced beef ,flank ,braised brisket with vegetables ,lean brisket 7boned7 ,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 steak1 ,parisian potatoes ,tenderloin steak ,porterhouse steak ,porterhouse steak ,minute steak ,club steak ,tenderloin steak sauted with peppers ,tenderloin steak ,filet of beef with string beans ,larded tenderloin ,hamburg steak ,neck1 round1 rump1 clod 7ground7 ,salisbury steak ,neck1 round1 rump1 clod 7ground7 ,english beef soup ,shank1 neck ,beef soup stock ,shank1 neck ,beef croquettes or loaf ,left-over beef ,beef collops ,left-over beef ,beef rissoles ,left-over beef ,beefsteak and mushroom pie ,flank steak1 round steak ,tournedos of beef with olives ,tenderloin ,ragout of beef1 creole sauce ,neck1 chuck1 shoulder clod1 plate ,beef ,stew ,neck1 chuck1 shoulder clod1 plate ,pot roast of beef ,chuck1 brisket1 round1 ,spencer roll1 neck1 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 ,parsley2 jelly ,boiled potatoes ,round ,maitre d'hotel ,water cress ,mashed potatoes1 butter creamed carrots ,rump ,tomato sauce ,corn fritters ,lyonnaise potatoes ,sirloin ,parsley2 butter ,peas or fried ,baked potato1 sauce onions sliced tomatoes ,pin bone ,melted butter ,baked stuffed ,baked or au gratin sauce tomatoes potatoes ,porterhouse ,mushroom sauce ,head lettuce ,steamed potatoes1 tomatoes ,prime ribs ,brown gravy ,stewed apricots2 ,mashed1 baked parsley squash ,short ribs ,horseradish sauce ,radishes ,lyonnaise1 stewed corn ,flank ,dressing2 meat ,bacon curls2 ,hashed brown gravy parsley potatoes ,plate ,mint sauce ,spinach ,mashed potatoes1 turnips ,brisket ,caper sauce ,baked onions ,potato croquettes ,chuck ,brown gravy ,currant jelly ,boiled potatoes1 spinach ,shoulder clod ,apple sauce ,parsley ,browned potatoes ,neck ,tomato sauce ,grape jelly ,creamed potatoes1 cucumbers ---------------------------------------- --------------------------- ,eliminate all possible waste of effort or materials ,,poultry ,poultry is one of the most popular meats found upon the ,american table4 ,dry-picked poultry is the most sanitary and desirable4 ,it is no simple matter to provide fresh poultry to our thickly populated cities4 ,but with improved breeding1 scientific feeding and the modern cold-storage houses and refrigerator cars1 ,armour and ,company supply a large clientele with either fresh or cold-storage poultry of the highest quality4 8,spring chickens10 so called because before the days of storage they could be obtained only in the spring--are from three to six months old4 ,the older members of the chicken family are known as 8fowl40 ,illustration3 ,roast ,fowl ,,how ,,to ,,select ,a chicken's feet are soft and smooth and the end of the breastbone is flexible4 ,poultry that is to be carried over from the season of plenty is carefully selected and specially fed and prepared4 ,only the choicest corn and milk fed poultry is worthy of the skill and science displayed in modern cold storage4 ,scientific methods of packing fresh poultry1 and shipment in the refrigerator cars originated by the packers1 assures the most select fresh poultry in season4 ,the undrawn poultry is preferred to the drawn poultry in the market4 ,to thaw frozen poultry1 submerge it in a pan of cold water and leave in the water until thawed--about four hours for a four-pound hen4 ,cook as soon as thawed4 ,to 8draw10 it is only necessary to make an incision below the breastbone just large enough to insert the hand and remove the entire viscera at once4 ,separate the giblets1 remove the gall bladder without breaking it1 and clean the gizzard by cutting through the flesh and removing the inside sack intact2 peel the fleshy part off the sack4 ,insert two fingers under the skin of the breast and draw out and discard crop and windpipe4 ,wash the inside of the bird by allowing clean cold water to run through it4 ,wipe inside and out4 ,from this point the chicken is treated according to the method to be used in cooking4 ,if it is to be 8fried10 it is split in half lengthwise1 if very young1 or in smaller pieces if it is a fowl4 ,for a roast1 the chicken is left whole2 for stewing1 the fowl is entirely disjointed4 ,,references ,u4 ,s4 ,dept1 of ,ag4 ,bulletins4 ,circulars #fa-fd4 8,studies of ,poultry from the ,farm to the ,consumer40 8,how to ,kill and ,market ,poultry0 by ,m4 ,e4 ,pennington4 8,poultry as ,food40 ,,ways ,,of ,,serving ,,chicken 7also see pages #cb and #dj7 ---------------------------------------- ----------------------- ,,chicken ,,accompaniments ---------------------------------------- ----------------------- ,roast ,mashed ,potatoes--,creamed ,onions ,fricasseed ,steamed ,potatoes1 ,parsnips ,smothered ,corn ,fritters1 ,peas ,fried ,mashed ,potatoes1 ,jelly ,baked ,stuffed ,glazed ,sweet ,potatoes ,broiled ,shoe ,string ,potatoes1 ,combination ,salad ,chicken la ,king ,potato ,chips1 ,tomato and ,lettuce ,salad ,chicken ,patties ,mashed ,potatoes1 ,jelly ,curried ,steamed ,rice with ,parsley ,cold ,sliced ,au ,gratin ,potatoes1 ,jelly ,croquettes ,creamed ,potatoes and ,sweetbreads ,chicken ,hash ,steamed ,rice1 ,jelly ,chicken en ,casserole ,carrots1 ,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 dishes4 ,lamb is most easily digested and very nutritious4 ,from a standpoint of economics1 the increased use of lamb and mutton results in greater production of wool4 ,in the menu1 lamb and mutton should hold a permanent place because of the number of attractive and wholesome dishes they afford4 ,the crown roast of lamb is a decorative and delicious dish4 ,the leg of lamb and shoulder roll are just of the right size to be convenient for the average family4 ,with a sauce of tart jelly accompanying1 they make an excellent special or company dinner dish4 ,there are the loin chops2 8,french0 and 8,american0 rib chops1 delicious morsels when broiled2 the shoulder1 which may be made into a mock duck that would deceive the most observant2 the neck and other cuts1 which make delicious stews1 ragouts and broth4 ,twice a week is not too often to have lamb in the menu4 ,,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 ,saut 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 8burnt pig40 ,every house in the village was soon in ashes to supply every inhabitant with the delicacy1 and its popularity has steadily increased4 ,like all meat1 pork is classed among the protein foods and builds body tissue4 ,because of its high percentage of fat1 it also supplies heat and energy to the body4 ,the ,u4 ,s4 ,government ,inspection stamp guarantees the wholesomeness of the pork you buy4 ,the digestibility of pork depends largely upon proper cooking--it should be thoroughly cooked in a slow oven4 ,smoked pork1 in the form of ham and bacon1 is very easily digested1 this being due to the curing and smoking4 ,in planning the menu including pork1 include vegetables containing considerable water1 such as cabbage or greens1 and tart fruit and spicy dessert4 ,such a combination will complete a meal rich in food value and satisfying to the appetite4 ,,pork ,,dishes ,,dish ,,cut ,sauted ,pork ,chops ,chops ,breaded ,pork ,chops with ,tomato ,sauce ,loin ,chops ,pork ,steak ,steak cut from shoulder ,loin1 ,boston butt1 shoulder1 ,roast ,pork with ,apple ,sauce tenderloin1 blade butt1 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 ,neck1 belly1 hocks1 feet1 tails1 jowl1 snout1 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 loin1 7use left-over7 ,pork ,rissoles 8 8 8 8 ,,fish ,fish is an easily assimilated protein food and is sufficient for the main dish of the meal occasionally4 ,see cook books1 referred to on page #bh1 for cookery methods4 ,fresh fish of many varieties are available only to those who live near the great bodies of water4 ,the national producer1 however1 by canning makes it possible for all housewives1 regardless of residence1 to have these valuable foods at any season4 ,the process of canning is done with the utmost attention to every detail necessary to produce a perfect product4 ,the best quality of various kinds of fish are selected1 canned1 and transported to all parts of the country4 ,the housewife has but to exercise her ability in attractive service and correct combination when using these foods4 ,the nationally recognized brands of shrimp1 sardines1 lobster1 clams1 and salmon are found in every quality retail store throughout our country4 ,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 cuts4 ,they are nutritious protein foods4 ,a great variety of inexpensive and tasty dishes can be made with the various extra meat portions4 ,this will add distinction and variety to your menus4 ,,extra ,,beef ,,and ,,veal ,,portions ---------------------------------------- ---------------- ,,name ,wat'r ,prot4 ,fat ,ash ,carb'hydr4,cal4,comparative per ,cost lb4 ---------------------------------------- ---------------- ,tripe #gh4j #af4c #d4ih 4#fa 444 #dhj ,economical ,lungs #gi4g #af4d #c4b #a4j 444 #ddj 8 ,kidney #gf4g #af4f #d4h #a4b 4#d #ejj ,medium ,tongue #ea4h #ad4a #f4g 4#h 444 #ede ,reasonable ,brains #hf4f #h4h #i4c #a4a 444 #edj ,economical ,liver #ga4b #bj4d #d4e #a4f #a4g #ehe ,medium ,tail #fg4i #bf4c #f4c #a4b 444 #gee ,economical ,suet #ac4g #d4gha4h 4#c 444 #cedj 8 ,fillet #ei4b #af4bbd4d 4#h 444 #accj ,reasonable ,sweetbreads #gj4i #af4hab4a #a4f 444 #hbe ,medium ,heart #ec4b #ad4hbd4g 4#i 444 #acbj ,economical ---------------------------------------- ---------------- ---------------------------------------- --------------------------- ,,name ,characteristics ,,use ---------------------------------------- --------------------------- ,tripe ,needs careful cooking ,pickled1 breaded1 la ,creole ,lungs ,easily cooked ,stew1 casserole ,kidney ,easily cooked ,stewed1 sauted1 boiled1 grilled ,tongue ,easily prepared ,boil'd1 corn'd1 bak'd1 smok'd1 or pickl'd ,brains ,needs care in cooking ,fried1 sauted1 scrambled with eggs ,liver ,easily prepared ,fried1 baked1 larded with onions ,tail ,easily prepared ,soup1 jugged1 boiled1 braised ,suet ,easily tried out or ,for suet puddings and used for cooking fat ,fillet ,easily cooked1 very ,generally larded1 roasted in hot oven tender and served with mushroom sauce ,sweetbreads ,needs care in cooking ,creamed1 bak'd in casserole1 fr'd1 salad ,heart ,needs careful1 slow ,stuffed1 braised1 baked1 fried cooking ---------------------------------------- --------------------------- ,,extra ,,pork ,,portions ---------------------------------------- ---------------------- ,,name ,wat'r ,prot4 ,fat ,ash ,carb'hydr4 ,cal4 ,comparative per ,cost lb4 ---------------------------------------- ---------------------- ,feet #ee4d #ae4h #bf4c 4#h 444 #acfj ,economical ,ears #fc4e #ah4i #ag4a 4#e 444 #ajhj 8 ,head #de4c #ac4d #da4c 4#g 444 #aice 8 ,kidneys #gg4h #ae4e #d4h #a4b 444 #dij 8 ,heart #ge4f #ag4a #f4c #a4j 444 #ehe ,medium ,liver #ga4d #ba4c #d4e #a4d #a4d #fae ,economical ,brains #ge4h #aa4g #aj4c #a4f 444 #fee 8 ,tongue #eh4g #ag4g #ai4h #c4f 444 #aafe ,reasonable ,snouts #dg4e #ac4ij #ch4a 4#e 444 #ahji ,economical ,tail #ae4j #d4a #ff4i 4#c 444 #bijj 8 ,jowl #af4j #e4i #gh4h 4#b 444 #cdce 8 ,lungs #hc4c #aa4i #d4j 4#i 444 #cij 8 ---------------------------------------- ---------------------- ---------------------------------------- ---------------------------- ,,name ,characteristics ,,use ---------------------------------------- ---------------------------- ,feet ,easily prepared ,stewed1 pickled1 boiled1 breaded and fried ,ears ,needs slow cooking ,stewed or boiled in head cheese ,head ,needs slow cooking ,boiled1 roasted ,kidneys ,must be prepared carefully ,sauted1 boiled or stewed ,heart ,needs long1 slow cooking ,boiled1 baked1 braised ,liver ,easily prepared ,fried1 baked1 larded with onion1 fried with bacon ,brains ,needs care in cooking ,rissoles1 creamed1 scrambled with eggs ,tongue ,needs care in cooking ,sauted1 stewed1 braised1 boiled ,snouts ,long1 slow cook'g ,stewed1 or boiled with necessary vegetables ,tail ,long1 slow cooking ,boiled1 soup1 braised ,jowl ,needs slow cooking ,boiled with vegetables ,lungs ---------------------------------------- ---------------------------- ,,extra ,,mutton ,,and ,,lamb ,,portions ---------------------------------------- ---------------------- ,,name ,wat'r ,prot4 ,fat ,ash ,carb'hydr4 ,cal4,comparative per cost lb4 ---------------------------------------- ---------------------- ,kidneys #gh4g #af4ej #c4b #a4c 444 #ddj ,medium ,lungs #ge4i #bj4b #b4h #a4bj 444 #die ,economical ,heart #fi4e #af4i #ab4f 4#i 444 #hde ,medium ,liver #fa4b #bc4a #i4j #a4g #e4j #ije 8 ,head #fg4b #ad4dc #af4ab #j4id 444 #ibj ,economical ,brains #bd4e #ab4e #ac4a #b4c 444 #eej 0 ,tongue #de4h #bh4h #bb4h #d4b 444 #adfe ,reasonable ,milts #gh4b #ag4fe #b4ah #a4cg 444 #daj ,economical ,sweetbreads #gi4g #ac4ie #e4hj #a4dc 444 #dij ,medium ,fries #he4d #ab4cg #a4jb #a4je 444 #bgj ,economical ,feet #ff4c #bc4ij #aa4bf #j4ee 444 #hij 8 ---------------------------------------- ---------------------- ---------------------------------------- ----------------------- ,,name ,characteristics ,,use ---------------------------------------- ----------------------- ,kidneys ,easily cooked ,sauted1 stewed1 braised1 en ,brochette ,lungs ,needs careful cooking ,casseroles1 baked ,heart ,long1 slow cooking ,stuffed1 baked1 braised ,liver ,easily prepared ,sauted1 boiled1 baked ,head ,requires spec4 care ,baked1 stewed1 stewed with in prep4 dumplings ,brains ,needs care in ,creamed1 scrambled with eggs1 preparation fried1 rissoles ,tongue ,easily cook'd1 care ,boiled1 braised1 smoked necess'ry ,milts ,easily prepared ,sauted1 fried with onions ,sweetbreads ,need care in ,creamed1 braised preparation ,fries ,easily prepared ,fried ,feet ,needs long1 slow ,boiled with dumplings1 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 market4 ,these tasty staple foods serve a double purpose4 ,while they are perhaps the most satisfactory stimulators of a dull appetite1 they are such hearty foods that in proper combination they easily satisfy the most ravenous appetite4 ,hams smoked in the stockinet covering retain their shape and keep moist and juicy to the last slice4 ,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 handling4 ,the ideal ham is firm1 moist1 juicy1 tender and of medium weight1 not too fat or too lean4 ,the stockinet covering keeps the selected ham moist and firm4 ,ham in some form is a welcome part of either breakfast1 luncheon or dinner several days every week4 ,illustration3 ,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 distributed4 ,through the smoking process certain changes take place in meats which render them more easily digested1 hence bacon is one of the most easily digested and savory forms of fat4 ,as sources of heat and energy1 bacon and ham rank high4 ,even for a small family1 it is wise to buy a whole ham4 ,this kind of quantity buying is economical and the many ways to serve ham add variety to your menus4 ,in planning the use of the whole ham1 first use the slices for broiling1 baked slice of ham1 creamed ham and other dishes requiring slices or cubes of ham4 ,use the last half of the ham for baking in the piece4 ,bacon in the piece or cartons of bacon should be kept on hand at all times4 ,a breakfast of bacon and eggs is the accepted breakfast and may be quickly and easily prepared4 ,a few strips of bacon add just the right flavor to the roast fowl1 meat loaf1 larded tenderloin1 or casserole of vegetables or cereals4 ,the drippings from ham and bacon should be kept in a cold place and used for shortening in spice cakes and cookies1 for flavor in sauces for vegetables and meats1 for sauting where the smoked meat flavor is desirable1 in the dressing for vegetable salads1 and in the stuffing for fowl4 ,,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 fat4 ,cold ,ham with ,sliced ,pineapple--,ham sliced thin served with one slice of pineapple to each helping4 ,boiled ,ham and ,spinach--,slices of boiled ham steamed over spinach1 served with border of ham surrounding spinach4 ,fritters--,ground ham in a fritter batter with corn4 ,rissoles of ,ham--,diced boiled ham in cream sauce1 baked in a pastry case4 ,ham ,patties--,creamed boiled ham in patty shells4 ,timbales--,creamed ham in timbale cases4 ,with ,apricots--,cold boiled ham garnished with apricots4 ,ham au ,gratin--,cooked ham in cream sauce in casserole with layer of cheese and buttered crumbs4 ,,baked ,,ham ,spiced ,baked ,ham--,whole ham rubbed with brown sugar1 stuck with cloves and baked4 7,see page #cj7 ,ham ,roast ,stuffed--,boned ham1 stuffed with pork forcemeat1 tied1 steamed and baked4 ,served with celery sauce4 ,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 thick1 cut from large part of ham4 ,armour's ,choicest ,hams are branded ,,star and are covered with the stockinet ,,milk ,,the ,,complete ,,food ,milk is nature's own food4 ,it contains all the food elements necessary for body growth1 protein1 mineral salts1 carbohydrates1 fats1 vitamines and water4 ,it is the indispensable food for the young4 ,it lends itself to a great variety of uses in the correct diet of the individual4 ,modern housekeeping demands that a supply of a quality brand of canned milk be in every pantry4 ,as an addition to coffee or tea1 evaporated milk has long been a recognized boon4 ,now1 however1 the convenience of this as a pantry staple for the country1 town or city home cannot be overestimated4 ,it is ever ready for the milk or cream call necessary to the completion of a perfect festive meal1 or the easily digested milk toast or eggnog for the convalescent as well as the everyday baking need4 ,according to latest scientific experiments1 the growth properties known as vitamines1 so rich in milk1 are in no way affected by the process of water elimination used to produce evaporated milk4 ,evaporated milk is a product of the greatest importance to all families far removed from the source of a reliable fresh milk supply4 ,it is just the pure milk with a large part of the moisture removed4 ,it contains all the natural butter fats1 mineral salts1 proteins1 and solids of the fresh milk4 ,nothing is changed in evaporated milk excepting the quantity of water in the fluid4 ,for that reason1 when canned milk is used to feed to children it is best to purchase a reliable brand of evaporated milk4 ,condensed milk is whole milk reduced by heating2 it differs from evaporated milk in that it has #dj to #dd sugar added4 ,a high quality evaporated milk contains #bf4af solids and #fi4bd water4 ,a test of the keeping qualities of this product demonstrated that evaporated milk would keep sweet ten days after the can was opened4 ,on souring it may be used the same as soured whole milk and with equally good results4 ,to use evaporated milk as whole milk1 it should be diluted in the proportion of one cup of evaporated milk to two and one-quarter cups of water4 ,this will give a product averaging a rich whole milk4 ,,variety ,,of ,,uses ,evaporated milk is most satisfactory for cream soups2 for sauces for vegetables1 fish and meats4 ,whipped for puddings 7undiluted74 ,used diluted1 it gives splendid results in cakes1 muffins1 biscuits and other flour mixtures4 ,as cream for coffee1 cocoa and chocolate1 cereals1 fruits and puddings it adds food value and flavor4 ,as a beverage diluted with water or for eggnog it is just as satisfactory as ordinary milk for children4 ,for ice creams and custards1 cream candies and fudge it adds a smoothness and creaminess4 ,,ways ,,to ,,serve ,,ham ,,and ,,bacon 7,continued from page #af7 ,,slice ,,of ,,ham ,escalloped ,ham with ,peanut ,butter--,dressing of crumbs1 celery and seasoning1 covered with slice of ham spread with peanut butter1 buttered crumbs and baked until brown4 ,,left-,,over ,,ham ,ham ,omelet--,cooked ham cut fine and folded into an omelet4 ,croquettes of ,ham with ,green ,peas--,ham ground1 mixed with a thick white sauce1 seasoned and formed in croquettes4 ,served on platter with creamed peas4 ,tomato ,stuffed with ,ham--,minced ham and rice pressed into tomato shells and baked4 ,sweet ,peppers ,stuffed with ,ham--,cooked ham cut fine1 mixed with crumbs and pressed into peppers4 ,ham ,sandwiches--,minced ham1 chopped pickles and mayonnaise4 ,ham ,salad--,diced ham1 diced celery1 baked beans and mayonnaise4 ,served on lettuce4 ,ham la ,king--,diced cooked ham with green pepper1 pimento and mushrooms in cream sauce4 ,,fried ,,ham ,,and ,,bacon ,ham and ,eggs1 ,ham ,cutlets1 ,boiled ,bacon1 ,bacon and ,eggs1 ,bacon with ,fowl1 with ,veal1 with ,flank ,steak1 with ,fish1 ,bacon as seasoning in dressings1 ,casserole of ,bacon and vegetables1 ,creamed ,bacon1 ,omelet1 ,bacon ,sandwiches1 ,club ,sandwiches 7,broiled bacon and white meat of chicken between slices of toast74 ,,sauces ,,for ,,ham ,,and ,,bacon ,white ,sauce ,oyster ,sauce ,egg ,sauce ,cheese ,sauce ,yellow ,bchamel ,sauce ,brown ,tomato ,sauce ,white ,mayonnaise ,sauce ,buerre ,noir ,cider ,sauce ,english ,apple ,sauce ,horseradish ,sauce ,armour's ,veribest ,evaporated ,milk1 highly satisfactory for all milk needs ,,tissue ,,building ,,foods ,,cheese ,cheese has an important mission in the dietary2 served as an accompaniment1 it adds food value1 flavor and distinction4 ,in large quantities it may take the place in food value of the meat dish4 ,it must1 of course1 be served in combination with vegetables or cereal food to supply the proper bulk4 ,cheese contains protein and fat4 ,it builds tissue and creates heat and energy4 ,for variety it may occasionally be served as the main food for a meal--and adds zest when used in salads and other table specialties4 ,in fuel value1 one pound of cheese is equal to three and one-third pounds of baked beans--or three quarts of whole milk1 twenty-five average size eggs1 or of peanut butter approximately three-fourths pounds4 ,popular cheese dishes are ,spaghetti and ,cheese1 ,macaroni and ,cheese1 ,cauliflower and ,cheese au ,gratin1 ,potatoes au ,gratin1 ,melted ,cheese ,sandwiches1 ,cheese ,crackers1 ,eggs au ,gratin1 ,cheese ,croquettes1 etc4 ,,peanut ,,butter ,peanut ,butter is a highly concentrated1 rich food1 containing protein1 carbohydrates and fat1 all in large proportion4 ,for this reason it may be used as a main dish in the menu in proper combination4 ,peanut loaf1 peanut souffl1 peanut omelet1 and peanut salad are fitting main dishes for the dinner or luncheon4 ,in order to properly balance in the diet1 peanut butter must be combined with foods of more bulk and less food value4 ,salad dressing and peanut butter make excellent sandwiches4 ,combined with tomato pulp and milk1 peanut butter forms delicious soup4 ,it may be used to flavor and to shorten cookies and drop cakes4 ,it also adds to custards or salads4 ,due to its popular flavor1 it also lends itself for use in the making of delicious confections4 ,,beans ,beans are in the class with meat and cheese as protein food and may alternate with them as the main dish in the menu4 ,they offer a variety to the menu served as bean loaf1 souffl1 croquettes1 relish1 salad1 or as pure4 ,the choicest commercially prepared pork and beans are made from selected double hand-picked ,michigan pea beans with carefully selected government-inspected pork4 ,they are cooked by the ,appert ,dry ,steam ,process1 thereby blending and retaining all the delicious bean flavor4 ,this dry steam process renders the beans more easily digestible than is possible for home-cooked beans4 ,,eggs ,eggs contain all of the elements necessary to life4 ,next to milk1 selected eggs are the most economical source of animal protein and1 like milk1 contain the growth elements popularly known as fat soluble ,a4 ,vitamines4 ,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 upon4 ,eggs are an excellent substitute for meat and are as indispensable as sugar in cooking4 ,it is necessary to cook eggs slowly and at a low temperature to have them easily digested4 ,,ways ,,to ,,serve ,,eggs ,soft ,boiled ,hard ,boiled ,fried ,scrambled ,omelet ,creamy ,eggs 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 la ,suisse ,eggs with ,spinach ,scalloped ,eggs ,benedictine ,illustration3 ,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 sausage1 made of carefully selected ,government-inspected meats1 has a very definite place as a staple food4 ,sausage is all food1 no waste1 and most appetizing4 ,the correctly blended seasonings of high-grade sausage1 fresh1 smoked or dry1 start the gastric juices and act as an aid to digestion4 ,,fresh ,,pork ,,sausage ,fresh pork sausage is very high in fuel value1 the fat adding to the protein1 heat and energy-producing material4 ,this makes it essentially a cold-weather food4 ,the drippings should always be saved to use as a sauting medium or shortening4 ,,how ,,to ,,serve ,fresh sausage1 either links or bulk4 ,fry and serve with toast1 pancakes or muffins1 mashed potatoes1 rice or hominy1 for breakfast1 dinner or luncheon4 ,stuff potatoes and apples with fresh pork sausage1 bake and serve as a nutritive luncheon novelty4 ,tart fruit always adds to the meal of which fresh pork sausage is the main dish4 ,,smoked ,,sausage ,bologna and ,frankfurters have gained wide reputation as dependable meats satisfactory for all informal occasions4 ,they are made of pork1 beef1 and mutton4 ,they are carefully spiced with delicate mild spices4 ,,suggestions ,,for ,,serving ,smoked sausage may be used for any meal4 ,the ,bologna is preferable for luncheon dishes and picnics2 the ,frankfurters for any hot meal4 ,illustration3 ,frankfurters offer many possibilities ,left-overs of either sausage may be made into such appetizing breakfast dishes as omelet1 creamed sausage on toast or heated in the oven with mashed potatoes4 ,illustration3 ,more than the best breakfast ,,dry ,,sausage ,as dry sausage is a product which originated across the water1 ,american housewives are rapidly learning to appreciate its higher food value4 ,fresh ,u4 ,s4 ,gov't inspected meat cuts are selected and combined with the choicest seasonings and subjected to unique curing processes1 making this a most delicious food ready to eat4 ,there is a wide variety to suit every taste4 ,recipes from ,italy1 ,france and the other foreign countries are followed or improved upon to make ,american dry sausage the superior food it is4 ,dry sausage may be made into a great variety of appetizing dishes or served sliced1 cold4 ,it is wholesome and nutritious4 ,an attractively garnished platter of ,dry ,sausage is a favorite for a cold meal4 ,,how ,,to ,,serve ,,breakfast3 ,creamed dry sausage with apple-fritters2 diced and cooked in pancakes2 stuffed into potatoes before baking2 or in fritters4 ,,luncheon3 ,dry sausage croquettes1 dry sausage sandwich2 cheese and dry sausage rarebit2 omelet au summer sausage4 ,,dinner3 ,dry sausage dressing for fowl or meat1 dry sausage stuffed in peppers1 dry sausage with tomato sauce2 potatoes stuffed with dry sausage and cheese2 dry sausage meat loaf2 casserole of dry sausage and hominy4 ,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 known1 their universal use has constantly increased1 so that to-day thousands of housewives maintain on their pantry shelves a variety of canned meats to supply all regular and emergency requirements4 ,meat was first put up in cans to prolong its keeping qualities1 especially during the hot weather season4 ,so uniformly successful were these experiments that the original purpose has been almost forgotten1 and canned meat now occupies an all-year-round prominent place in the national food supply4 ,when canned meats are sold under a nationally known brand name1 such as ,armour's ,veribest1 you can be sure that the meats are carefully selected1 ,u4 ,s4 ,government inspected1 and prepared1 cooked and seasoned in sanitary1 scrupulously clean kitchens by the most expert chefs4 ,complete sterilization1 accompanied by a vacuum process of sealing1 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 cooks4 ,the cost per pound is a trifle higher than fresh meat1 but it is already cooked1 there is no shrinkage1 it is #ajj edible1 and therefore can be served on the table at a relatively lower cost4 ,canned ,meats served either hot or cold can be prepared in as many appetizing ways as fresh meat4 ,the housewife should always buy canned meats by brand name2 for the label1 plus the ,u4 ,s4 ,government ,inspection stamp1 is the safest buying guide that can be found4 ,in every home where meals are served regularly it is a great convenience to have on the pantry shelf a complete supply of canned meats1 for it takes the guesswork out of cookery1 saves time and labor1 and assures the home manager of a successful meat dish for any regular or emergency meal4 ,any first-class dealer can supply you with a complete variety of high quality canned meats4 ,always read the label when buying and be sure to look for the ,u4 ,s4 ,government inspected and passed legend on every can of meat you buy4 ,,meat ,,loaf ,meat loaf is made from choice selected ,government ,inspected meats4 ,prepared commercially by chefs who daily use the same accurate measurements of beef and pork trimmings combined with macaroni1 eggs1 cheese and seasonings4 ,the results are standard products4 ,when whole1 the loaves average about six pounds in weight4 ,meat loaves are widely popular1 time and energy savers for the housewife and may be purchased in any amount desired1 from your butcher1 grocer or delicatessen4 ,,variety ,,of ,,loaf ,,goods ,special ,loaf--,selected beef and pork1 macaroni1 eggs1 cheese and seasonings4 ,meat ,loaf-- 8 8 8 8 bread crumbs1 eggs and seasonings4 ,veal ,loaf-- 8 veal 8 8 cracker meal and seasonings4 ,in more elaborate form are jellied loaves4 ,such meats as tongue1 tripe1 pigs' feet1 corned brisket of beef and ox lips are selected1 cooked whole1 covered with gelatine and molded into loaf form4 ,they require no home preparation1 are ready to slice and serve4 ,,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 meats4 ,these meats1 carefully seasoned1 mixed and cooked1 suggest a great variety of dishes4 ,as an appetizer1 sandwich fillers1 sliced cold on lettuce or in salad1 luncheon meats have come into great favor4 ,new ,england ,style ,veribest ,luncheon ,meat ,berliner ,style 8 8 ,minced ,style 8 8 ,,extract ,,of ,,beef ,extract of ,beef adds the distinctive touch to many meat and fish sauces1 soups and gravies4 ,it is a valued meat extender as it adds the meat flavor necessary to make a small amount of meat1 flavor a large amount of cereal in a loaf or croquettes4 ,many salads and vegetable dishes are greatly improved by the addition of a bit of ,extract of ,beef to the sauce4 ,,variety ,,of ,,sausages 7,continued from page #ai7 ,,dry ,,sausage ,,smoked ,summer ,sausage1 ,salami1 ,scandinavian1 ,mettwurst1 ,nola4 ,,dry ,,sausage ,,unsmoked ,milan ,salami1 ,coppa1 ,capicolli1 ,arles1 ,menage1 ,sopressata1 ,peperoni1 ,mortadella4 ,,fresh ,,sausage ,veribest ,farm ,style ,pork ,sausage1 ,blood ,pudding1 ,bologna ,style ,sausage1 ,frankfurt ,style ,sausage1 ,garlic or ,knoblach1 ,head ,cheese1 ,liver ,pudding1 ,pure ,pork ,sausage4 ,a wide variety of superior sausage is put up in cans for convenience in keeping4 ,available under the quality brand are the following3 ,luncheon ,sausage ,frankfurter ,style ,bratwurst ,oxford ,style ,sausage ,vienna ,style ,sausage ,select ,armour's ,canned ,meats for your pantry 7,see pages #ad-ag7 ,,fats ,,for ,,spreads ,,and ,,cooking ,illustration ,a properly balanced diet contains a regular supply of fat4 ,the ideal diet determined by weight1 height1 occupation and general health of the individual contains just sufficient quantity of fat and carbohydrates to give the required amount of heat and energy4 ,in popular terms1 one-fifth of the diet should consist of fat4 ,much of this may be fat of vegetables or meats1 but some of it should be butter fat or its equivalent1 especially for children because of the vitamines it contains4 ,scientists agree that oleo oil also contains the growth-promoting elements4 ,the necessity of fat in the diet has been proven by numerous experiments4 ,animals lacking certain fats do not grow and cannot reproduce4 ,disastrous results have attended nations where shortage of supplies made it impossible to include the necessary fat in the diet4 ,fats supply a large part of the heat and energy required1 an ounce giving two and one-half times as much heat and energy as an ounce of carbohydrates4 ,butter1 oleomargarine1 nut margarines1 pure leaf lard1 bacon1 salt pork1 the fats of beef1 mutton1 pork and fowl1 vegetable fats and oils and peanut butter are our principal sources of fat4 ,a certain percentage is found in all nuts1 cereals and vegetables4 ,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 food4 ,,spreads ,butter1 oleomargarine1 nut margarine and peanut butter are the spreads in general use4 ,in a well balanced diet these may be used interchangeably4 ,the food value is principally in the heat and energy furnished1 which is practically equal in all the spreads4 ,butter and highest grade oleomargarine contain certain growth elements not found in the nut butter1 but milk or the average well varied diet corrects this4 ,butter is one of the best sources of fat for the daily diet4 ,high grade creamery butter1 such as ,cloverbloom1 is made in the heart of the rich dairy districts1 from sweet pasteurized cream4 ,oleomargarine has a well recognized place among spreads1 due to a growing understanding among intelligent housewives as to its composition and the ideal conditions under which it is made4 ,it is made by churning pure1 sweet animal oils and vegetable oils in pasteurized milk and salting to taste4 ,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 ,inspection1 oleomargarine has become a most generally used spread4 ,the vegetable or nut margarines are made from pure cocoanut and peanut oils churned in pasteurized milk4 ,they are daily growing in public favor4 ,the low moisture content of nut margarine and the care in preparation make it a rich and tasty spread4 ,nut-ola is the popular ,armour nut margarine4 ,peanut butter1 although used as a spread1 has become universally known as one of our most excellent protein sources to replace meat4 ,easily digested1 it is not only popular with adults1 but a good food for children4 ,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 purposes1 fats are used to improve the texture of the product4 ,the fat in the mixture protects the starch grains from the moisture until the proper time in baking1 allowing the leavening agent to act and the starch grains to swell1 resulting in a light even-textured product4 ,illustration3 ,delicious1 ,nutritious ,doughnuts ,it is possible to use a great variety of fats for cooking4 ,animal fats have been popular shortenings4 ,recent fat shortage has acquainted us with the value of vegetable fats as shortening and in spreads4 ,armour's vegetable fat is ,vegetole4 ,it contains the same fuel value and has the same shortening value as lard4 ,pure ,leaf ,lard or vegetable fats are the ideal shortenings4 ,salad ,oil1 highly refined vegetable fat1 ,oleomargarine1 ,nut-ola1 butter1 and drippings from bacon1 ham1 beef and pork are used with entire satisfaction for shortening purposes4 ,the fats best suited to deep frying and sauting are those which have a very high burning point4 ,for general 8all purpose0 satisfaction1 pure leaf lard ranks first4 ,there is an ,armour product especially suited to every cookery need4 ,,fats ,bacon drippings may be substituted for lard in frying1 baking1 or in gravies1 providing the drippings are clarified and not too strong4 ,a great many people prefer the flavor of bacon drippings to any other shortening4 ,beef suet drippings1 for reheating meats or for frying or shortening purposes1 take the place of lard and are much more economical4 ,pork fat1 left from roast1 chops or ham1 can be used in the same manner4 ,mutton drippings need no longer be set aside1 since the housewife has learned how to sweeten them4 ,smoky kitchens indicate the improper use of fat in cooking4 ,too high a temperature causes a chemical change to take place which results in smoke and disagreeable odor1 and also renders the fat less digestible4 ,put cold fat into a cold pan before placing it over the heat4 ,bringing into contact with the hot pan frequently results in burning the fat4 ,for deep frying and sauting1 care should be taken not to heat the fat to too high a temperature1 as burning decomposes the fat and renders it less digestible4 ,in deep fat frying1 place the food to be fried in the hot fat a small amount at a time4 ,the addition of the cold food reduces the temperature of the fat4 ,do not pile fried articles4 ,drain on unglazed paper4 ,strain fat after using1 save1 and use again4 ,,foods ,,soak ,,fat ,when fat is not hot enough1 when mixture is too rich1 when mixture is too moist1 and when too much soda or baking powder has been used1 deep-fried foods will take up too much fat and be greasy4 ,,test ,,for ,,temperature ,a piece of soft bread will brown in #dj seconds in deep fat that is just hot enough for cooked articles1 or in #fj seconds in fat at the right temperature for uncooked foods4 ,fat is too hot if it smokes4 ,,to ,,clarify ,,fat ,to clarify the frying medium for second or third use1 melt1 add raw potato cut in quarter inch slices1 and allow to heat gradually2 when it ceases to bubble and the potatoes are well browned1 strain through double cheesecloth1 placed over the wire strainer into a pan4 ,,salad ,,oil ,,used ,,in ,,cooking ,vegetable salad oil meets all the requirements for a rich1 delicately flavored oil for salad dressing4 ,highly refined cottonseed oil and cocoanut oil are ,american products1 made from highly refined vegetable oil4 ,both have proved entirely satisfactory and economical as salad oil4 ,highly refined cottonseed oil for frying has a high smoking point1 and1 properly used1 gives off no unpleasant odor4 ,,how ,,to ,,use ,,fats ---------------------------------------- -------------------------- ,,name ,,smoking #ajj ,,use ,,comparative ,,point ,,calories ,,quantities ,,to ,,use ---------------------------------------- -------------------------- 8,simon ,shortening ,pure0 #dfh ,f4#a scant ,deep ,frying ,standard ,shortening ,leaf ,lard tbsp4 ,sauting1 or ,pan ,frying ---------------------------------------- -------------------------- ,white #a scant ,shortening ,cloud #ddf ,f4 tbsp4 ,deep ,frying ,same as 8,simon ,pure0 ,shortening ,sauting ---------------------------------------- -------------------------- #a scant ,shortening ,vegetole #dgc ,f4 tbsp4 ,deep ,frying 8 ,sauting ---------------------------------------- -------------------------- ,salad ,dressing1 ,veribest #eaj ,f4#a scant ,deep ,frying1 ,a trifle less than of ,oil tbsp4 ,sauting 8,simon ,pure0 ,shortening ---------------------------------------- -------------------------- ,a satisfactory ,to replace butter use ,veribest #dbe ,f4 #a tbsp4economy #a_/hth less for ,oleomargarine ,spread and shortening2 a bit more ,shortening than of 8,simon ,pure0 ---------------------------------------- -------------------------- ,nut-ola #dbj ,f4 #a tbsp4,an economy 0 ,spread ---------------------------------------- -------------------------- ,cloverbloom #djj ,f4 #a tbsp4,the ,ideal ,for shortening use ,butter ,spread and #a_/eth more than ,shortening 8,simon ,pure0 ,leaf for cakes ,lard ,,chemical ,,composition ,,of ,,armour ,,fats ---------------------------------------- ------------------------ ,protein ,fat ,moisture,carbohydrates,salt and,calories ,ash per lb4 ---------------------------------------- ------------------------ ,butter #a4jj #hj4e #ae4e #c4jj #ccaj ,oleomargarine #a4j #he4e #aa4jj #b4e #chbj ,nut-ola #b4ag #he4ae #aa4gg #b4ag #cfaj ,peanut ,butter #bi4c #df4e #b4a #ag4a #e4j #bhbe ,pure ,leaf ,lard #ajj4jj #dbbj ,salad and ,cooking ,oil #ajj4jj #dbbj ,vegetole #ajj4jj #dbbj ,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 sugar1 mineral salts1 and organic acids which they contain4 ,fruits are body regulators4 ,fruit sugar or carbohydrates are the chief sources of fuel value in fruit4 ,most fruits also contain the substance which is necessary for jelly making4 ,a fruit which does not contain pectin1 such as pears and pineapple1 must be combined with some fruit containing pectin4 ,apples1 grapes1 and currants contain great quantities of pectin4 ,fresh fruit eaten the first thing in the morning acts as a cleanser4 ,care must be taken in the selection of fruit1 it should be ripe1 but not overripe4 ,if overripe1 it is liable to cause fermentation in the alimentary tract4 ,science has perfected the drying process to such a degree that dried fruit has become a great convenience when the fresh product is not obtainable4 ,because it is impossible to wholly consume all fruits at the harvesting time1 great quantities are canned for later consumption4 ,to retain the highest natural flavor and full fruit sugar value1 it is necessary to can fruits and vegetables just as they ripen and immediately after picking4 ,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 uniform1 rather than run the risk of having fruits spoil that she uses her own time and material to 8put up40 ,the wide variety of fruits on the market under reliable brand names makes it possible to serve practically any fruit at any season4 ,even the special types of fruits may be purchased canned1 as ,royal ,anne ,cherries1 ,muscat ,grapes1 ,bartlett ,pears1 ,egg ,plums1 etc4 ,the ,fruits to ,serve with ,various ,meats ,apricots ,roast ,lamb1 ,baked ,ham ,pineapple ,boiled ,ham1 ,cheese ,apples ,roast ,pork ,pears 7spiced7 ,cold ,beef1 ,cheese ,peaches 7spiced7 ,veal1 ,cheese ,all fruits combine in fruit salads1 cocktails1 ices4 ,,vegetables ,vegetables contain a large amount of water1 cellulose1 and mineral matter4 ,they are included under the classification of carbohydrates1 or mineral salts according to the predominance of starch or mineral matter4 ,leafy vegetables are rich in vitamines4 ,the mineral salts afford bone building material1 while the large amount of cellulose which they contain furnishes bulk in the diet4 ,canned vegetables are preserved by sterilization4 ,salt is used to bring out the flavor1 acts as a preservative1 and increases the mineral content4 ,dried vegetables are being used in soups and ragouts4 ,the dried vegetables have not yet reached as extensive use as have the dried fruits4 ,commercially canned vegetables add year round variety to practically every ,american table4 ,the selection of a reliable brand simplifies the marketing4 ,the ,vegetables to ,serve with ,various ,meats ,tomatoes--,broiled ,steak1 ,lamb ,chops4 ,asparagus--,planked ,steak1 ,roast ,beef1 ,lamb ,chops1 ,veal ,chops4 ,spinach--,ham1 ,tongue1 all meats1 eggs1 fish4 ,peas--,lamb ,chops1 ,chicken1 ,meat croquettes4 ,string ,beans--,ham1 ,boiled ,lamb1 ,chicken4 ,okra--,chicken1 ,tuna1 ,ham4 ,celery--,cheese ,dishes4 ,all vegetables combine in vegetable casseroles and salads4 ,,mince ,,meat ,mince ,meat nearly conforms to the requisites of a perfect food4 ,it contains protein from the meat content1 carbohydrates1 both sugar and starch in the form of fruits1 and moisture4 ,spices and flavoring make it complete4 ,its fuel value is considerable4 ,it should not merely be used as a holiday food1 but as an all year round product4 ,mince meat contains only the best and most wholesome ingredients4 ,on the market are two varieties1 the condensed and moist4 ,moist mince meat requires more attention because of its aptness to ferment4 ,in making it1 green apples and fresh cider are used4 ,as cider makes vinegar and raisins and currants make wine1 fermentation is possible4 ,this does not mean that the mince meat is no longer good4 ,the alcohol formed acts as a preservative4 ,concentrated mince meat contains dried apples and boiled cider4 ,in this respect only does it differ from moist mince meat4 ,by the addition of water1 the condensed becomes equal to moist4 ,condensing is done merely to aid in packing and delivery4 ,,variety ,,of ,,uses ,pie ,patties1 ,brown ,bread and ,mince ,meat ,sandwich1 ,pudding1 ,tomato stuffed with ,mince ,meat1 ,mince ,meat ,salad1 ,mince ,meat ,relish1 ,mince ,meat ,cookies4 ,armour's ,veribest ,mince ,meat is made of most carefully selected materials expertly combined ,illustration3 ,,armour ,,quality ,,products ,,for ,,the ,,pantry ,,shelf ,the ,products that ,eliminate ,waste and ,simplify ,meal ,preparation4 ,always ,buy by ,brand ,name to be ,sure of ,quality4 ,the ,armour ,oval ,label is a ,dependable ,food ,buying ,guide4 ,,the ,,housewives' ,,choosing ,,list ,,of ,,armour',s ,,dependable ,,products ,,that ,,make ,,the ,,quality ,,pantry ,,complete ,dairy ,products ,cloverbloom ,butter ,evaporated ,milk 7,veribest7 ,cheese 7,full ,cream7 7,veribest7 ,cheddar 7,veribest7 ,,foreign ,,type ,,cheese ,cream ,brick 7,veribest7 ,limburger 7,helmet7 ,roquefort 7,veribest7 ,swiss ,cheese 7,veribest7 ,meats 7,canned7 ,beef ,loaf 7,veribest7 ,ham ,loaf 7,veribest7 ,veal ,loaf ,luncheon ,sausage 7,veribest7 ,luncheon ,beef 7,veribest7 ,lunch ,tongue 7,veribest7 ,ox ,tongue 7,veribest7 ,pork ,sausage ,meat 7,veribest7 ,potted ,meats 7,veribest7 ,sliced ,bacon 7,veribest7 ,frankfurter ,bratwurst 7,veribest7 ,deviled ,ham 7,veribest7 ,corned ,beef 7,veribest7 ,sliced ,dried ,beef 7,veribest7 ,roast ,beef 7,veribest7 ,corned ,beef ,hash 7,veribest7 ,hamburger ,steak 7,veribest7 ,tripe 7,veribest7 ,cooked ,brains 7,veribest7 ,boned ,chicken 7,veribest7 ,vienna ,style ,sausage 7,veribest7 ,potted ,ham 7,veribest7 ,potted or ,deviled ,tongue 7,veribest7 ,chili ,con ,carne 7,veribest7 ,loaf ,meats ,special ,loaf 7,veribest7 ,veal ,loaf 7,veribest7 ,meat ,loaf 7,veribest7 ,chili 7in loaf7 7,veribest7 ,jellied ,ox ,lip 7,veribest7 ,corned ,beef in ,gelatin 7,veribest7 ,jellied ,tripe 7,veribest7 ,whole ,boned ,pigs ,feet 7in gelatin7 7,veribest7 ,cooked ,beef ,tongue 7,veribest7 ,cooked ,luncheon ,tongue 7,veribest7 ,jellied ,luncheon ,tongue 7,veribest7 ,jellied ,ox ,tongue 7,veribest7 ,souse with ,tongue 7in jelly7 7,veribest7 ,luncheon ,meats ,cooked ,pressed ,roast ,beef 7,veribest7 ,new ,england ,style 7,veribest7 ,minced ,luncheon ,meat 7,shield7 ,loin ,roll 7,veribest7 ,cottage ,picnic ,butts 7,armour's7 ,smoked ,meats ,star ,stockinet ,ham ,star ,bacon ,dried ,beef 7,veribest7 ,star ,boiled ,ham 7,armour's7 ,tongue ,flat ,pressed ,ham 7,star7 ,sausage 7,fresh and ,smoked7 ,pure ,pork ,sausage 7,veribest7 ,farm ,style 7,veribest7 ,sausage--,links and ,bulk 7,veribest7 ,bologna ,style ,sausage 7,veribest7 ,garlic or ,knoblach ,sausage 7,veribest7 ,frankfurt ,style ,sausage 7,veribest7 ,,liver ,,puddings3 ,liver ,cheese 7,veribest7 ,head ,cheese 7,armour's7 ,blood ,pudding 7,armour's7 ,dry ,sausage 7,,smoked7 ,summer ,sausage or ,cervelat 7,star7 ,gothaer 7,armour's7 ,salami 7,veribest7 ,scandinavian-,goteborg ,mettwurst 7,star7 ,holstein 7,armour's7 ,farmer 7,armour's7 ,landjaeger 7,armour's7 ,lachsschinken 7,armour's7 ,austrian ,pork ,sausage 7,armour's7 ,klobask ,italian ,pork ,sausage 7,armour's7 ,lebanon ,style ,sausage 7,armour's7 ,hispanosa 7,spanish7 7,armour's7 ,nola 7,armour's7 7,,unsmoked7 ,milan ,salami 7,star7 ,coppa 7,armour's7 ,capacola 7,armour's7 ,arles 7,armour's7 ,caserta ,peperoni 7,armour's7 ,mortadella 7,star7 ,genoa ,salami 7,veribest7 ,alesandria ,salami 7,armour's7 ,alpino ,salami 7,armour's7 ,lombardia ,salami ,menage 7,star7 ,sopresotta 7,armour's7 ,lyons 7,armour's7 ,sicilian 7,armour's7 ,prosciutto 7,armour's7 ,gold ,band ,sausage 7,armour's7 ,frisses 7,star7 ,meat ,alternatives ,peanut ,butter 7,veribest7 ,pork and ,beans 7,veribest7 ,shortenings and ,frying ,mediums 8,simon ,pure0 ,leaf ,lard ,vegetole ,veribest ,oil 7for salads and cooking7 ,oleomargarine 7,veribest7 ,nut-ola ,cloverbloom ,butter #c,x ,oleomargarine ,golden ,wedding ,oleomargarine ,spreads ,cloverbloom ,butter ,oleomargarine 7,veribest7 #c,x ,oleomargarine ,nut-ola ,peanut ,butter 7,veribest7 ,golden ,wedding ,oleomargarine ,mince ,meat ,condensed 7,veribest7 ,moist 7in pails7 7,veribest7 ,eggs ,in cartons 7,veribest7 ,poultry ,broilers ,milk ,fed 7,veribest7 ,fryers ,milk ,fed 7,veribest7 ,roasters ,milk ,fed 7,veribest7 ,fowl ,milk ,fed 7,veribest7 ,ducks 7,helmet ,fatted7 ,geese 7,helmet ,fatted7 ,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 pantry4 ,with this to rely upon1 one is always ready for any demand that can interfere with the regular plans of the household4 ,besides a carefully selected assortment of quality foods already prepared1 a number of menus and the recipes to accompany them should be easily accessible1 so that in case the home-manager herself is away from home or is ill1 almost any member of the family can keep the meals going satisfactorily4 ,the pantry shelf should contain ,,canned soups1 fish1 meats1 milk1 vegetables1 fruits2 jams1 jellies1 condiments1 a few packages of cookies and crackers4 ,a few cans of evaporated milk come in handy1 even on the farm1 now and then1 and will keep until needed4 ,let the ,armour ,housewives' ,choosing ,list be your guide in stocking this shelf4 ,when a package is used1 replace it at once so that the shelf will be ready for all staple and emergency calls1 sure to come when least expected4 ,during the warm months1 many of the foods illustrated on pages #bd-be will be kept in the refrigerator4 ,,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 ,spreads1 ,shortenings and ,frying ,mediums 99,butter 99,oleomargarine 99,salad and ,cooking ,oil 99,vegetable ,shortening 99,pure ,leaf ,lard ,products ,easily ,served 99,pork and ,beans ,chili ,con ,carne 99,bacon1 sliced in cartons 99,dry ,sausage 99,ham ,spaghetti and ,tomato ,sauce 99,cheese 99,peanut ,butter ,plum ,pudding 99,evaporated ,milk ,grape ,juice ,coffee ,tea ,miscellaneous ,sugar ,cookies in ,pkgs4 ,crackers in ,pkgs4 ,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 99,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 7also see page #dj7 ,,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 #a ,amount needed #a-e of meal #a-e of meal #c-e of meal serving daily #a quart daily ---------------------------------------- --------------------------------- ,build ,muscle ,supply ,heat ,supply ,heat ,body regulators1,body regulator1 and ,tissues and ,energy and ,energy make bone1 hair1aids in digestion teeth and nails keeps body normal temperature ---------------------------------------- -------------------------------- ,milk ,butter ,cereals ,fruits 7,canned1 ,in all ,vegetables ,fresh7 ,cheese ,lard ,starchy ,veg4 ,vegetables 8 8 ,fruits ,eggs ,oleomargarine,sugars ,milk 8 8 ,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 8 ----------------- ,dried 8 ,contained in ,canned 8 ,milk and ,milk ,products ,nuts ,egg ,yolks ,peanut ,butter ,leafy ,vegetables ,yeast ---------------------------------------- ---------------,glandular ,meat ,place in ,used as ,place in ,place in menu1 ,organs menu1 usuallyshortenings menu1 fruit and main dish4 and spreads vegetables1 vegetables cereals1 desserts ---------------------------------------- -------------------------------- 99 ,the star indicates there is an ,armour ,brand of this product ,,how ,,to ,,prepare ,,foods ,cookery1 to meet the present day standards1 is necessarily an art and a science4 7,see page #df for measures and abbreviations47 ,skill in blending flavors1 and arranging dishes to please the eye as well as the palate1 is an art of which every home manager may be proud4 ,still more important1 however1 is the scientific preparation of nutritious and economical dishes to supply the body needs of every member of the family4 ,in these pages devoted to cookery we have covered important cookery points which influence the palatability1 digestibility1 and combination of materials for best results4 ,our aim is to present to the ,american home manager a valuable cooking manual1 not a recipe book4 ,below are listed many splendid books of recipes in your public library3 ,,popular ,,cook ,,books 7,according to vote of leading libraries throughout the country47 ,book ,author ,subject ,matter ,boston ,cooking ,school ,fannie ,merritt ,foods1 cookery1 recipes ,cook ,book ,farmer ,mrs4 ,rorer's ,new ,cook ,mrs4 ,s4 ,t4 ,rorer ,foods1 cookery1 recipes ,book ,practical ,cooking and ,janet ,mc,kenzie ,cookery1 recipes1 ,serving ,hill serving ,feeding the ,family ,mary ,swartz ,rose ,foods--,their place in the menu and economical use ,boston ,cook ,book ,mary ,j4 ,lincoln ,foods1 cookery1 recipes ,home ,canning1 and ,a4 ,louise ,andrea ,use of dried foods ,preserving ,mrs4 ,allen's ,cook ,book ,ida ,c4 ,bailey ,foods1 cookery1 recipes ,allen ,canning1 ,preserving1 ,marian ,harris ,canning1 preserving1 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 ,j4 ,lincoln how to serve ,practical ,dietetics ,a4 ,f4 ,patte ,diets for sick and1 with ,reference convalescent food to ,diet in values1 special ,disease recipes ,,government ,,bulletins ,u4 ,s4 ,government ,bulletins1 ,department of ,agriculture4 ,washington1 ,d4 ,c4 ,farmers ,bulletins1 ,department of ,agriculture1 ,washington1 ,d4 ,c4 ,the ,department of ,agriculture issues bulletins on almost all foods1 their care and use in the home1 household appliances1 canning1 etc4 ,these bulletins may be obtained by writing to the addresses above4 ,send for a catalogue of the bulletins and order the ones in which you are interested4 ,,soups ,prepare soup stock in a kettle which will retain heat4 ,fit with a tight cover1 for the vapors must be held in to add to the flavor of the stock4 ,shank and neck of beef1 pork or lamb1 left-over morsels of meat1 bones from steaks1 roasts1 chops and the carcasses of poultry1 are good materials from which to make meat stock4 ,crack and saw bones to uniform size1 put into kettle and add cold water in the proportion of three cups of cold water to one pound of bones4 ,let stand for one-half hour or until water is colored by juices1 heat to boiling point4 ,skim off fat1 reduce heat and let simmer or bubble slowly for four hours4 ,the stock must be kept at low temperature in cooking so that the albumen or jelly of the meat will not coagulate1 but be retained in the stock1 giving it full flavor4 ,cook until the meat is shredded and colorless4 ,when nearly done1 add vegetables and seasoning4 ,strain1 set stock aside to cool--discard bones1 reserving vegetables and meat portions1 which are still rich in food value1 for further use in pressed loaves4 ,a bit of ,extract of ,beef will add the desired meat flavor4 ,stock is used as the foundation for all meat and vegetable soups4 ,cream soups have white sauce as a foundation with the vegetable pure added4 ,,canned ,,soups ,illustration3 ,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 ,savers4 ,armour's ,extract of ,beef makes excellent soup stock or bouillon ,,meat ,,cookery 7,see pages #g1 #h and #i for ,meat ,charts7 ,to be sure of success in meat cookery1 know first the structure of the cut of meat you are to prepare1 then use a standard tested method for making that cut tender1 flavory and juicy4 ,always have a good fire before placing meat over the heat1 for all meat cookery requires the greatest heat first to seal the appetizing juices in4 ,your skill will be shown in your first ten minutes of handling4 ,the short fibered cuts comprising the loin cuts1 porterhouse1 and club steaks may be given the entire short cooking over a hot fire4 ,practically all the other cuts on the carcass require long moist cooking after the searing process4 ,all boiling pieces should be put into boiling water first and after ten minutes' brisk boiling1 the heat should be reduced so that the meat simmers until the connective tissue softens and the meat is tender and just right for carving4 ,too long brisk boiling makes the meat stringy4 ,roasts should be cooked on the same principle4 ,put into the hot oven for fifteen minutes1 then reduce the heat and cook the cut slowly1 basting frequently4 ,steaks and chops that are to be pan broiled1 should be put on a hot pan and quickly turned so as to sear and brown evenly1 then allowed to cook through1 over the hot fire4 ,as salt draws the juices out of meats it should not be added until after the first ten or fifteen minutes of cooking1 when the meat is thoroughly seared4 ,,methods ,,broiling ,this process of cooking subjects the meat1 fish or poultry to the direct rays of the fire1 quickly searing and browning the meat2 this is the approved method of cooking tender steaks and chops1 fish and spring chicken4 ,an intense1 even heat is necessary4 ,,pan ,,broiling ,a very hot frying pan is used without addition of any fat2 chops and steaks are cooked in this way4 ,,roasting ,,and ,,baking ,roasting is oven cooking in an uncovered pan4 ,baking differs only in the fact that the pan is covered1 thus making the cooking self basting4 ,prime ribs1 loin or leg1 and fowl1 are roasted2 rump1 short ribs and shoulder are frequently baked4 ,,pot ,,roasting ,wipe the meat1 dredge with flour and brown the entire surface in a little fat1 place the meat on a rack in a deep kettle and cover with boiling water4 ,cook with vegetables and seasoning1 adding vegetables at intervals to allow for the perfect cooking of each class of vegetables by the time the meat is done4 ,place cover on kettle and simmer slowly about four hours4 ,serve with the thickened liquor4 ,,boiling ,cooking in liquid at #bab ,f4 is boiling4 ,meat should never be boiled rapidly1 as the fibers become tough and the tissues dissolved4 ,to have boiled meats tasty and juicy1 plunge the meat into boiling water and cook for ten minutes1 then lower the heat and cook slowly until tender4 ,an excellent way to cook shank1 clod1 shoulder plate1 brisket or neck4 ,a fireless cooker is practical for this type of cookery4 ,a pressure cooker makes it possible to cook a tough fowl or cut of meat in a very short time4 ,,braising ,cooking in a closely covered pan in the oven is termed braising2 a small amount of water is used4 ,the meat is usually sauted first1 to prevent escape of much juice4 ,vegetables are often cooked with the meat4 ,the temperature should be kept low4 ,it is an excellent way for cooking spareribs1 brisket1 rump1 shoulder or chuck roast4 ,besides stewing or boiling1 it is an excellent way to prepare the tough cuts4 ,,saut,,ing ,pan frying in just enough fat to brown the foods nicely and keep them from sticking to the pan is called sauting4 ,fish1 steaks1 chops and potatoes are cooked by this method4 ,,stewing ,meat for a stew1 such as neck1 clod1 shank1 brisket or chuck1 can be cut in small pieces1 browned to hold in juices before cooking in the boiling water2 or1 omitting that process1 put directly in a small amount of hot water and cooked at a low temperature for a long time4 ,all nutriment is retained in the meat4 ,,deep ,,frying ,for this method of cooking1 an iron kettle is best4 ,half fill the kettle with fat and place over fire2 melt and1 when a slight blue vapor arises1 test with a small cube of bread4 ,if bread browns in one minute1 the temperature is right for uncooked mixtures 7doughnuts74 ,if it browns in forty seconds1 it is right for cooked materials 7croquettes74 ,the temperature of the fat should average #cej-djj degrees ,f4 ,keep the temperature even2 if too cool1 the food will soak fat2 if too hot1 both fat and material to be cooked will burn4 ,foods cooked in deep fat should be drained on brown paper4 ,armour ,meats are ,u4 ,s4 ,government inspected and passed ,a ,,few ,,meat ,,recipes ,,roast ,,chuck ,serves #e4 ,preparation #c hours4 #d lbs4 chuck 7#b first ribs of chuck1 cut across7 tsp4 pepper c4 thinly sliced onion #b tbsp4 flour tsp4 allspice #b bay leaves #a tsp4 salt ,dredge the roast with flour4 ,rub skillet with suet and1 when pan is hot1 quickly sear roast on all sides4 ,add seasonings1 except salt4 ,roast in hot oven for fifteen minutes1 sprinkle with salt1 lower heat and cook slowly until tender4 ,baste every twenty minutes1 adding a little boiling water if necessary4 ,illustration3 ,prime ,ribs of ,beef and ,browned ,potatoes ,,pot ,,roast ,,of ,,beef ,,with ,,spaghetti ,serves #f4 ,preparation #d hours4 #d to #e lbs4 rump of beef #a lb4 spaghetti #b qts4 canned tomatoes lb4 beef suet #a large onion #a large green pepper ,grated ,american cheese #b slices of bacon #c bay leaves #f cloves #b cloves of garlic #a c4 hot water salt and pepper ,cut the suet and bacon fine and fry4 ,add the onion1 garlic and green pepper chopped quite fine and fry4 ,when beginning to brown1 add the meat1 turning it so that it will be well browned on all sides4 ,then add the hot water1 tomatoes and the seasoning4 ,simmer gently for three hours1 add #b tsp4 salt and a quarter tsp4 pepper at the end of an hour and a half4 ,half an hour before the meat is finished1 boil the spaghetti till tender1 drain it and put it into the sauce surrounding the meat4 ,let cook #aj minutes4 ,for serving1 put the meat on a platter and the sauce in a dish1 grating ,american cheese thickly over the top4 ,,rolled ,,flank ,,steak ,serves #e4 ,preparation #a hour4 #a flank steak 7#b pounds7 #a cup bread dressing ,wipe steak4 ,score across grain with sharp knife4 ,rub with flour and brown2 sprinkle with salt and pepper4 ,spread one side with bread dressing1 well seasoned4 ,roll up and fasten with skewers or tie with a cord4 ,place in a casserole1 add one-fourth cup boiling water and let bake slowly until tender4 ,slice and serve with the gravy4 ,,roast ,,shoulder ,,of ,,mutton ,serves #e4 ,preparation #c hours4 ,five-pound shoulder roast ,salt1 garlic1 pepper and flour ,wipe meat4 ,sear quickly to seal in juices4 ,sprinkle with salt and pepper4 ,cut garlic in two pieces and place on meat4 ,dredge both meat and bottom of pan with flour4 ,place roast on rack in roasting pan1 and add hot water4 ,place in hot oven and baste every fifteen minutes4 ,lower gas after the first twenty minutes' cooking1 and cook slowly until tender4 ,keep meat covered and about three-fourths pint of water in the pan1 as the steaming will help make the meat tender4 ,cook at low temperature4 ,,baked ,,ham ,serves #bj4 ,preparation #f-g hours4 7#ab pounds47 ,set ham on a rack in a baking pan and bake one-half hour in a hot oven1 turning after the first fifteen minutes4 ,lower heat4 ,pour a cupful of cider over ham and let bake five hours1 basting often with the liquid in the pan4 ,remove from the oven and skin4 ,insert cloves in the fat of the ham1 from which the skin has been taken2 press these into the ham in a symmetrical manner4 ,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 cloves2 return the ham to the oven for one hour4 ,the cheaper cuts of meat are nutritious and can be made as tasty as the expensive cuts ,,hungarian ,,goulash ,serves #e4 ,preparation #b hours4 #b lbs4 beef 7shoulder clod7 ,salt ,flour lb4 fat salt pork ,boiling water #b cups tomatoes #a sliced onion #a stalk celery ,bit of bay leaf #d cloves #b cups sliced potatoes #a cups carrots #a green pepper ,parsley ,wipe beef1 cut in two-inch pieces1 and roll in flour4 ,cut salt pork in dice and fry until light brown4 ,add beef and cook until meat is well browned1 stirring constantly4 ,add salt and enough boiling water to prevent burning1 and cook slowly two hours or until tender4 ,in another dish cook tomatoes1 onion1 chopped celery1 bay leaf and cloves for thirty minutes4 ,add two tbsp4 flour1 mixed until smooth with two tbsp4 cold water1 and cook thoroughly4 ,add to meat4 ,remove meat to center of platter1 surround it with potato slices and carrots cut in strips and cooked until tender in boiling salted water1 and add the green pepper parboiled and cut in strips4 ,pour gravy over the meat2 garnish with parsley4 ,,steaks ,,broiled ,,sirloin ,,steak ,serves #f-g4 ,preparation #aj minutes4 #c lbs4 steak tsp4 salt tsp4 pepper #b tbsp4 butter ,wipe meat with cloth wrung out of cold water4 ,remove superfluous fat and use to grease the broiler4 ,have broiler very hot4 ,place meat on broiler about three inches from the heat1 which should be even1 whether it is coal1 gas or electricity4 ,turn meat every ten seconds at first1 that the surface may be well seared and prevent the escape of the juices4 ,steak #a inches thick will require #aj minutes if desired rare1 #ab to #ae minutes if preferred well done4 ,illustration ,,planked ,,rump ,,steak ,serves #e-f4 ,preparation #be minutes4 #a cross cut of rump steak 7#a inches thick7 #b tbsp4 butter tsp4 salt #b c4 small beets tsp4 pepper #f slices tomato #f slices lemon #f stuffed olives #f potatoes ,wipe steak1 remove superfluous fat1 and pan broil seven minutes4 ,grease an oak plank and arrange1 close to the edge1 a border of mashed potatoes1 pressed through a pastry bag4 ,remove steak to plank1 put into a hot oven1 and bake until steak is cooked and potatoes are browned4 ,spread steak with butter1 salt and pepper1 and garnish with parsley1 lemon and olives4 ,arrange beets and other vegetables1 if desired1 on the side4 ,illustration3 ,grilled ,sirloin ,steak ,,meat ,,sauces ,,and ,,gravy ,use the meat juices left from cooked meat or fowl1 removing any excess fat4 ,extract of beef may be substituted for meat juices in gravy4 ,after removing meat and excess fat from the roasting pan or skillet1 heat meat juices to boiling and thicken carefully4 ,to avoid lumpy gravy1 the best way is to mix the flour with a small amount of water1 stirring until smooth1 then gradually adding more cold water until the thickening is of the right consistency4 ,add gradually to the hot liquid1 stirring constantly4 ,allow mixture to cook ten minutes4 ,gravy should be cooked thoroughly to avoid any raw or starchy taste1 too common to ,american gravies4 ,season carefully1 according to the meats gravy is to be served with4 ,it is wise to taste before serving4 ,the distinctive touch ,french chefs are noted for in their meat and fish dishes is often due to the sauce accompanying them4 ,any careful ,american cook can acquire the same reputation for skill by following the suggestions to cook thoroughly and season distinctively4 ,,foundation ,,recipe ,,for ,,cream ,,sauces ,,for ,,meats1 ,,fish ,,and ,,vegetables ,thin ,sauce #a tbsp4 fat1 #a tbsp4 flour to pt4 liquid ,medium 8 #b tbsp4 fat1 #b tbsp4 flour to pt4 liquid ,thick 8 #c tbsp4 fat1 #c tbsp4 flour to pt4 liquid ,method of ,preparation--,melt fat1 add flour1 stir until smooth4 ,add liquid gradually1 stirring constantly4 ,place over hot water until the starch is well cooked and the sauce is smooth and of the desired thickness4 ,season to taste4 ,for variety1 serve some of the extra meat portions each week--see page #ae ,,how ,,to ,,cook ,,poultry 7,see pages #ac and #dj7 ,,selection ,,of ,,young ,,fowl ,the flesh of young fowl is smooth4 ,the claws and feet are usually light yellow in color and are very supple4 ,a breastbone which bends easily indicates young fowl4 ,fowl should be plump1 but not over plump4 ,if fowl is exceptionally fat at the crop1 it indicates large inner organs4 ,they weigh heavily1 and therefore are poor purchases4 ,,preparation ,,for ,,cookery ,care should be taken that the fowl is drawn and thoroughly cleansed4 ,this is often attended to by the local butcher1 but special care and attention is also needed in the home4 ,the pin feathers must all be removed and the fowl singed4 ,all blood clots1 portions of lungs1 etc41 should be removed4 ,hold fowl under faucet1 and let water from faucet rush through it to remove any clinging portions4 ,,terms ,,used ,,in ,,selecting ,,fowl ,chicken--,term applied to fowls under ten months4 ,broilers--,young spring chickens about six months old4 ,fowl--,term including chicken1 turkey1 goose and duck4 ,pullet--,young hen4 ,term including fowl up to the age of one year4 ,capon--,specially fattened male chicken4 ,,methods ,,of ,,cooking ,,roasting ,chicken and turkey being dry meat1 require frequent bastings4 ,the grease which accumulates in the roasting of geese must be poured off from time to time4 ,this should be clarified and carefully saved for use in pastries and as spreads4 ,strips of salt pork or bacon if placed across turkey or chicken baste the fowl as well as flavor it4 ,,stewing ,older fowl is best when stewed4 ,the fowl should be put into boiling water1 seasoning added1 and gently cooked at the simmering point for several hours before the vegetables are added4 ,cook until the meat is very tender4 ,add dumplings the last twenty minutes4 ,,broiling ,fowl that is to be broiled should be brushed well with oil and allowed to stand in cool place some time before broiling4 ,sprinkling with lemon juice also tends to make it tender as well as flavors the fowl4 ,strips of bacon laid across the top baste the fowl4 ,turn frequently to insure thorough cooking4 ,,frying ,select young fowl for frying4 ,long1 slow cooking is needed to thoroughly cook the fowl4 ,the portions are dipped in egg and crumbs to protect them from the high heat of the pan and so keep them tender4 ,use a shallow griddle and add bacon fat as necessary4 ,,dressing ,a ,,fowl ,in order that the legs1 wings1 and neck of fowl will not dry out1 it is well to truss the fowl for roasting4 ,fold back the wings so that they form a 8,v0 on the back4 ,fold the neck back so that it fits beneath the wings4 ,fasten with twine4 ,bend back legs and fasten them close to the rump4 ,also fasten joints close to the body4 ,if dressing is to be used1 stuff in body and then sew up the openings4 ,a trussing or darning needle threaded with twine makes the matter of trussing quite simple4 ,,frozen ,,fowl ,if fowl is purchased frozen1 thaw in pan of cold water or place in refrigerator for six hours and then dress in the usual manner4 ,frozen fowl handled by a nationally recognized food organization has been carefully selected and possesses a delicate flavor4 ,,pressure ,,cookery ,,of ,,fowl ,fowl may be fried or stewed in the pressure cooker4 ,the foods are made ready as in the ordinary method and are placed in the bottom of the cooker4 ,vegetables or cereals may be placed on the rack above and cooked at the same time4 ,the lid is then adjusted and the pressure raised to about #ah pounds and then kept there for thirty minutes4 ,fowl that is old is quickly cooked tender in a pressure cooker4 ,,ways ,,of ,,serving ,,left-,,over ,,fowl ,fricassee1 creamed chicken1 chicken la king1 croquettes1 souffl of fowl1 timbales1 en casserole1 salad1 pilaff1 patties1 cold jellied loaf with vegetables1 club sandwiches1 hot chicken sandwiches1 fritters1 dumplings1 pot pie1 cottagers' pie1 pan roast1 boned stuffed chicken1 soup1 country fried1 pressed chicken1 forcemeat1 blanketed1 curry1 cutlets1 gumbo1 scalloped1 stew4 ,armour's ,veribest ,poultry1 the choice of the discriminating housewife ,,salads ,salads are combinations of meat1 fish1 eggs1 vegetables1 or fruits and nuts with a dressing4 ,mayonnaise should not be added to salad until just before serving1 as it may liquefy4 ,it is most satisfactory to mix each ingredient in a fruit or vegetable salad with the dressing separately and combine at the last moment4 ,green vegetables1 such as lettuce1 should not have dressing added until just before serving4 ,the flavor of meat and fish salads is improved by marinating in ,french dressing before combining with other materials4 ,,care ,,of ,,materials ,,lettuce ,,and ,,other ,,salad ,,greens ,wash and pick over carefully as soon as brought from garden or market4 ,wrap in a wet tea towel or in salad bag and place on the ice or in cold place to keep fresh4 ,to keep parsley or other garnishes fresh1 place in a fruit jar1 sprinkle with cold water and cover tightly4 ,the greens will remain fresh as long as there is moisture in the jar4 ,,salad ,,dressings ,,french ,a mixture of salad oil1 two parts1 with one part vinegar and salt and pepper to taste4--,suitable for almost all salads4 ,,cheese ,to a ,french dressing add one part of one of the stronger varieties of cheese1 crumbled4--,suitable for lettuce salad4 ,,mayonnaise ,salad oil1 eggs1 a small amount of lemon juice1 or vinegar and seasoning whipped together to form a thick dressing4--,suitable for chicken1 ,waldorf1 cream cheese1 fruit1 ,macedoine1 asparagus1 celery and other salads4 ,,boiled ,milk1 eggs1 mustard1 vinegar and seasonings cooked together to form a dressing of the consistency of soft custard4--,suitable for potato or cabbage salad1 and salads where oil dressing is not liked4 ,,russian ,to one cup of boiled dressing add one-fourth cup of ground ham1 #b tablespoons of caviar1 #a tablespoon of shallots1 horseradish and grape juice1 and season with sour cream1 sugar1 pepper and salt4--,suitable for vegetable salads4 ,,thousand ,,island ,a mayonnaise dressing to which is added pimento1 green peppers1 chili sauce1 ,worcestershire sauce1 pickles and whipped cream4--,suitable for lettuce1 endive1 and watercress4 ,,whipped ,,cream ,,dressing ,whipped cream added to a small proportion of boiled dressing or mayonnaise dressing4 ,use--,for fruit salad1 chicken salad1 and other meats of delicate flavor4 ,,salad ,,combinations ,,materials ,,dressing ,,when ,,to ,,serve ,,fruit ,waldorf--,apple1 celery1 ,whipped cream ,luncheon1 dinner or nuts and dressing dressing light dinner ,half pear filled with 8 ,luncheon or heavy chopped fruit dinner ,mixed fruits--orange1 8 ,luncheon or to replace pineapple1 dates1 banana dessert for dinner ,,cheese ,american cheese cut in ,boiled dressing ,main luncheon dish or cubes1 peas1 gherkins light dinner ,celery stuffed with cream ,french dressing ,luncheon or course cheese dinner ,cheese and nut balls 8 8 lettuce ,lettuce1 grated cheese ,mayonnaise 8 ,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 watercress1 minced onion1 shredded finnan ,french dressing 8 haddie ,salmon en ,french dressing 8 mayonnaise--asparagus tips ,,vegetable ,any vegetable fresh1 ,french dressing ,luncheon1 dinner or to canned or cooked or mayonnaise replace second vegetable dressing at dinner ,illustration3 ,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 use1 the eggs of ducks1 geese1 guinea fowl and turkeys are all used as food4 ,,uses ,the various uses of eggs in cooking may be listed as follows3 #a ,as a substitute for meat #b ,to clear soup and coffee #c ,to thicken sauces1 etc4 #d ,to make certain foods light1 omelet1 souffls #e ,as a garnish #f ,to improve flavor #g ,to color certain foods #h ,to glaze breads1 rolls1 etc4 #i ,as a leavening agent in baking ,,principles ,,of ,,cookery ,in cooking eggs1 heat produces a change in both color and in firmness1 the firmness1 or hardness1 depending on the temperature and length of time cooked4 ,the change which takes place in the egg albumen is called coagulation4 ,a high temperature for any continued length of time will produce a leathery consistency1 which necessitates a longer time for digestion4 ,soft-cooked eggs digest more quickly and more satisfactorily than do eggs prepared any other way4 ,the margin is slight1 however1 and the stomach takes care of all kinds of cooked eggs4 ,,ways ,,of ,,cooking ,,and ,,time ,,required ,,to ,,digest ,hours to ,digest #a ,boiled ,soft #c ,hard #c #b ,poached #b #c ,scrambled #c #d ,fried #c #e ,baked or ,shirred #b #f ,raw #a ,,how ,,to ,,preserve ,as there is a harvest time for eggs1 it is necessary to insure eggs for year around use by preserving a supply for winter release4 ,preserve only fresh clean eggs in the spring and early summer when they are cheap and plentiful4 ,they may be preserved in any of the following ways3 #a ,commercial cold storage is the most satisfactory method of preserving eggs4 #b ,pack in sawdust1 salt1 bran or sand1 with small end down4 #c ,cover with salt brine1 limewater or water glass4 #d ,coat with lard1 oil or paraffin4 ,,cheese ,,principles ,,of ,,cookery ,cheese is sufficiently cooked when melted4 ,protein is toughened by a high temperature1 therefore a low temperature process should always be used in preparing cooked cheese dishes4 ,cheese should be kept dry and covered1 but never wholly exclude the air4 ,if spread with melted paraffin1 it will keep moist4 ,soft cheese should be kept in the ice box4 ,the receptacle for cheese should be thoroughly sterilized before new cheese is placed in it4 ,cheese gives character to many nourishing but indistinct-flavored foods4 ,,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 ,souffls and ,fondues ,biscuits1 ,muffins1 ,cheese ,sticks ,topping for ,baked ,dishes ,,cheese ,,souffl ,serves #d4 ,preparation #bj minutes4 ,medium in cost4 #b tbsp4 butter or oleomargarine #c tbsp4 flour c4 scalded milk ,speck cayenne tsp4 salt c4 grated ,american cheese #c eggs ,melt the oleomargarine1 add the flour and when well mixed add gradually the scalded milk4 ,then add salt1 cayenne and cheese4 ,remove from the fire and add the yolks of eggs1 beaten until lemon colored4 ,cool the mixture and fold into the whites1 beaten until stiff4 ,pour into a buttered baking dish and cook twenty minutes in a slow oven4 ,serve at once4 ,cheese souffl is suitable as the main dish for luncheon1 dinner or supper4 ,,cheese ,,sauce ,serves #e4 ,preparation #bj minutes4 #b c4 medium white sauce #a c4 grated cheese ,make a medium white sauce4 ,to each cup of sauce add half a cup of grated cheese and cook in double boiler until melted4 ,use as a sauce over macaroni1 spaghetti1 rice1 hominy1 escalloped vegetable dishes1 over toast as mock rarebit1 or as a foundation for cream of cheese soup4 ,veribest carton eggs carry the ,armour guarantee of dependability ,,vegetable ,,cookery ,fresh vegetables should be whole and sound when purchased4 ,roots and tubers require special care as to cleanliness4 ,perishable vegetables should be used as soon as purchased4 ,if kept for any length of time1 they should be stored in a cool1 dry place4 ,from time to time1 they should be looked over and those which show signs of decay1 removed4 ,,preparation ,,for ,,cooking ,the first step is cleansing4 ,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 leaves4 ,remove all leaves1 tops1 etc4 ,the ideal way1 from a food value standpoint1 is to cook potatoes with the skins on1 for1 if pared1 the valuable mineral salts escape into the water4 ,vegetables that are pared before cooking should be pared very thin4 ,between the skin and outer layers of the vegetable lies a layer containing much nutritive material1 and1 unless the parings are thin1 this material is lost4 ,water in which pared vegetables are cooked should be saved and used as soup stock4 ,,methods ,,of ,,cooking ,,boiling ,vegetables should be cooked in boiling water4 ,strong smelling vegetables1 such as cabbage1 onions1 etc41 will not give off strong odors if cooked in plenty of water and uncovered4 ,other vegetables should be cooked in just enough water to cover and the kettle should be covered4 ,salt1 however1 toughens the fiber and1 for this reason1 is only used in the cooking of young1 tender shoots4 ,for the older vegetables the salt may be added just before serving4 ,,steaming ,steaming is a very satisfactory method of cooking vegetables4 ,the vegetables are placed on racks in the steamer and cooked until tender4 ,none of the juices are lost1 and the fiber is not toughened1 and the appearance and shape of the vegetables are preserved4 ,,baking ,vegetables may be washed1 and baked in a moderate oven until the skin bursts4 ,this method of cooking is satisfactory in that no nutriment is lost4 ,the vegetables classed as roots1 such as turnips1 parsnips1 etc41 may be baked1 but are less suited to this method of cooking4 ,,ways ,,of ,,serving ,,vegetables ,fresh with dressing 7salads7 ,creamed ,cooked1 with dressing ,sauted ,steamed ,boiled with butter sauce ,pickled ,baked ,braised as in soups1 stews ,croquettes ,scalloped ,au gratin ,,garnishes ,garnishes of vegetables are often used to give a colorful touch to meat dishes4 ,a little sprig of parsley is often sufficient decoration4 ,clever garnishes are made by means of vegetable cutters4 ,these are attractive additions when used as a border around a meat dish4 ,lettuce is used extensively as a garnish4 ,it is used most commonly as a garnish for cold meats4 ,,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 #f4 ,preparation #cj minutes4 #h sweet potatoes lb4 butter tsp4 salt and pepper #a c4 sugar #a tsp4 cinnamon ,method3 ,pare the potatoes4 ,cut in two lengthwise4 ,parboil for fifteen minutes1 drain and lay in baking dish4 ,spread with butter1 sprinkle with salt and pepper1 sugar and cinnamon4 ,add a few tablespoonfuls of hot water and bake until tender1 basting often with the sauce in the pan4 ,,asparagus ,,baked ,,with ,,cheese ,serves #f4 ,preparation #bj minutes4 #a bunch asparagus #c tbsp4 butter #c tbsp4 flour tsp4 salt #a c4 white stock or #a c4 asparagus stock and c4 evaporated milk ,yolks of #b eggs ,grated ,american cheese ,buttered cracker crumbs ,wash and tie the asparagus in a bunch and cook in boiling salted water until tender4 ,drain and save the liquor for soup4 ,make a sauce of the butter1 flour1 seasoning1 stock and evaporated milk2 add the yolks and two tablespoonfuls of cheese4 ,stir the sauce until the cheese melts but do not boil4 ,put the asparagus in a buttered baking dish and cover with sauce4 ,cover with cracker crumbs and put in an oven and bake until brown4 ,appetizing cheese of many varieties is marketed under the ,armour ,oval ,label of ,quality ,,cake ,,making ,make all measurements level4 ,classification,shortening ,sugar 99,eggs ,liquid ,baking ,flour ,salt ,flavoring ,other ,powder ,ingredients or ,soda ---------------------------------------- ---------------------------------------- -------------------- ,,plain ,,cake c4 #a c4 #b c4 #b #a c4 tsp4 for layer ,butter or ,diluted tsp4 ,sifted tsp4 ,vanilla or loaf ,oleomargarine ,evaporated ,b4 ,p4 twice ,milk ---------------------------------------- ---------------------------------------- -------------------- ,,spice #a c4 #a c4 #c #a c4 #a tsp4 #b c4 #e tsp4 ,currants ,,cake ,bacon ,light ,sour ,milk ,soda ,sifted tsp4 ,mixed and ,nuts ,drippings ,brown twice ,spices ---------------------------------------- ---------------------------------------- -------------------- ,,ginger #d tbsp4 #a c4 #a c4 #a tsp4 #b c4 #b tsp4 ,,cake ,drippings ,molasses ,hot ,water ,soda ,sifted tsp4 ,ginger twice ---------------------------------------- ---------------------------------------- -------------------- ,,devil',s c4 #b c4 #d #a c4 #e tsp4 #b c4 tsp4 #d squares ,,food ,drippings or ,light ,diluted ,b4 ,p4 ,sifted tsp4 ,vanilla ,melted ,oleomargarine,brown ,evaporated twice ,chocolate ,milk ---------------------------------------- ---------------------------------------- -------------------- ,,pound #a c4 #a c4 #d c4 #b tsp4 #b c4 #a tsp4 ,,cake ,butter or ,nut,powdered ,diluted ,b4 ,p4 ,sifted tsp4 ,almond ,margarine ,sugar ,evaporated twice ,ext4 ,milk ---------------------------------------- ---------------------------------------- -------------------- ,,lady #a c4 #b c4 #f #a c4 #b tsp4 #b c4 #a tsp4 ,,baltimore ,butter ,granulatedwhites ,diluted ,b4 ,p4 ,sifted ,rosewater ,evaporated twice or ,almond ,milk ---------------------------------------- ---------------------------------------- -------------------- ,,fruit ,,cake #b c4 #a c4 #b #a c4 #a tsp4 #e c4 #a tsp4 #a lb4 ,dark ,oleomargarine,molasses1 ,diluted ,soda ,sifted tsp4 ,allspice ,raisins1 or ,drippings #b c4 ,evaporated ,flour #b tsp4 lb4 dk4 brn4 ,milk ,cinnamon ,citron1 ,sugar #a tsp4 #a lb4 ,cloves ,currants1 c4 ,maraschino ,cherries ---------------------------------------- ---------------------------------------- -------------------- ,,fruit ,,cake c4 #a c4 #e #a tsp4 #a c4 tsp4 cup ,white ,oleomargarine,sugar whites ,b4 ,p4 ,sifted ,almond ,blanched or ,butter ,flour ,extract ,alm'ds cup ,cocoanut cup ,citron ---------------------------------------- ---------------------------------------- -------------------- ,,sponge #a c4 #e #a c4 #a tsp4 ,,cake ,granulated ,pastry tsp4 ,lemon ,flour ,juice ---------------------------------------- ---------------------------------------- -------------------- ,,sponge c4 #b c4 tsp4 ,,drops ,powdered yolks ,pastry tsp4 ,vanilla #c ,flour whites ---------------------------------------- ---------------------------------------- -------------------- ,,orange #b c4 #e #b c4 ,orange ,,cake ,powdered yolks ,pastry tsp4 ,frosting #d ,flour #b tsp4 whites ,cream of ,tartar ,method ,cream butter1 add sugar gradually and cream well1 add beaten egg and mix4 ,mix and sift flour1 baking powder and salt4 ,add the dry ingredients and milk alternately to the first mixture4 ,mix with as little stirring as possible4 ,,variations3 ,add fruit and nuts with dry ingredients4 ,when whites and yolks are beaten separately1 mix the yolk with the butter1 and cut and fold in the whites last4 ,,sponge ,,cake ,beat yolks until thick and lemon colored4 ,add sugar gradually and continue beating1 using ,dover beater4 ,add lemon juice and water4 ,cut and fold in whites of egg alternately with flour4 ,,variations3 ,sponge ,drops should be dropped from teaspoon on oil paper4 99 ,fresh or high grade cold storage4 ,one part evaporated milk to two parts water4 c4cup tsp4teaspoon tbsp4tablespoon ,cake is judged by its delicate flavor1 fine grain or texture1 evenly baked crust1 and appearance4 ,special pastry flour assures a more delicate texture than bread flour in cake making4 ,illustration3 ,chocolate ,frosted ,sunshine ,layer ,cake ,,proportion ,,and ,,use ,,of ,,materials ,salt is used to bring out flavor4 ,quantity used should be according to amount of butter present4 ,when nuts are used1 the amount of salt should be increased slightly to bring out flavor4 ,when chocolate or cocoa is used1 decrease the amount of fat1 as there is a certain amount of fat in the cocoa and chocolate4 7,continued on page #cg7 ,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 fingers4 ,all ingredients and utensils should be cold4 ,when the lard is thoroughly chilled a large amount of ice-water can be incorporated1 which1 when converted into steam1 acts as a leavening agent and makes the pastry light and fluffy4 ,,puff ,,paste ,in puff paste the shortening is worked into a paste of flour and water by folding and rolling4 ,equal parts by weight of flour and shortening are used4 ,,materials ,pure leaf lard is the ideal shortening for pastry making4 ,it makes a light colored1 soft1 tender crust4 ,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 delicate4 ,vegetole may be successfully used1 following the same methods as with lard4 ,vegetole is an absolutely pure vegetable fat1 processed to proper cooking consistency without anything being added4 ,it may be secured in a sanitary pail in convenient size for home use4 ,butter and oleomargarine are especially desirable for puff paste4 ,a fine pastry or cake flour will absorb moisture least and is therefore one of the first requisites to pastry making4 ,a small quantity of baking powder insures lightness to pie paste1 but is not an essential to the product of an expert4 ,,rules ,everything must be cold1 handled lightly and quickly and baked in a hot oven1 to assure delicate pastry4 ,to prevent escape of juice1 mix cornstarch or flour with sugar and sprinkle lightly over the fruit before covering with the top crust4 ,press the edges of the upper and lower crusts tightly together4 ,a cone of paper or piece of macaroni may be put into the slit of the crust to allow the escape of steam4 ,,french ,,pastry ,french pastries are nationally popular and are very attractive for tea or fancy dessert service4 ,the maker has wide scope for the display of individuality in devising and decorating pastries4 ,slices of jelly roll1 loaf or sponge cake may be spread with mocha frosting to form individual cakes4 ,fruit-filled tarts1 topped with a bit of meringue1 are always popular4 ,the real ,french pastry is made of puff paste1 very tender and flaky1 and filled with fruit4 ,,cake ,,making 7,continued from page #cf7 ,,leavening ,,agents ,baking powder1 soda and eggs are used as leavening agents2 this is to make the cake light4 ,if the number of eggs is increased in the cake recipe1 decrease the amount of baking powder4 ,one egg is equivalent to one teaspoon baking powder in leavening4 ,egg and milk together should not exceed #a cups liquid with three cups flour4 ,,shortening ,a large amount of fat makes a cake close-grained2 a small amount makes it porous1 but it dries out easily4 ,with too much fat1 the cake crumbles and it maybe heavy4 ,if melted fat is used in a cake1 add it cool4 ,if added hot1 the cake will be tough1 coarse in grain and less light4 ,,liquid ,if water is substituted for milk1 use seven-eighths cup of water where one cup of milk is called for4 ,if ,veribest ,evaporated ,milk is substituted for whole milk1 use one-third cup of evaporated milk and two-thirds cup of water4 ,if cream is substituted for milk1 lessen the shortening and use more cream than the milk called for4 ,,use ,,of ,,sour ,,or ,,sweet ,,milk ,soda and acid both act on gluten and tend to make it tender1 so cakes made with sour milk or buttermilk will be more tender than those made with water or sweet milk4 ,one scant teaspoonful of soda is necessary to neutralize a cup of buttermilk or milk of the same sourness as buttermilk4 ,an excess of soda gives the product an unpleasant flavor and1 if present in too large a quantity1 is injurious as well4 ,sour evaporated milk is very useful in cookery4 ,dilute it as when sweet and add the necessary amount of soda to the product in which it is to be used4 ,muffins1 griddle cakes and biscuits are better made with sour milk than with sweet milk4 ,every bit of sour evaporated milk may be used in this way4 ,evaporated milk does not sour quickly because of the thorough sterilization in heating to the temperature necessary for evaporation4 ,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 weather4 ,foods made with sour milk are characterized by a particular softness of texture4 ,use ,armour's 8,simon ,pure0 ,leaf ,lard or ,vegetole for particular pastry making ,,cereals ,,and ,,fruits ,cereals are economical1 contain unusually good proportions of necessary food ingredients with small proportion of refuse1 are readily prepared for the table1 palatable1 digestible1 compact1 and easily preserved without deterioration4 ,rolled oats is perhaps the best-known of the cereals and lends itself to the greatest variety of dishes1 aside from its popular use as a breakfast food4 ,corn flakes are manufactured of the best pure white corn1 thoroughly toasted and ready to serve4 ,wheat flakes are the whole wheat berry1 flaked and toasted4 ,macaroni1 spaghetti1 and egg noodles are made from ,durum wheat semolina1 ground fine4 ,eggs are added to the cereal for noodles4 ,hominy grits and whole hominy are favorite ,american breakfast cereals and combine well with other foods as the main dish for the meal4 ,among the staple food products1 rice is one of the least expensive and should appear frequently on the family bill of fare4 ,thorough cooking is the secret of the tasty and easily digested dish of cereal4 ,cereals in bread1 muffins1 cookies1 cakes1 croquettes1 and in casseroles with cheese1 fish1 or left-over meat2 in the baking dish with a slice of ham1 or with a vegetable1 they give variety to the menu and make the preparation of the everyday dishes more interesting4 ,,table ,,for ,,cooking ,,cereals ,kind ,quantity ,water ,time ,rolled ,oats #a c4 #b c4 #bj min4 ,corn ,meal #a c4 #c c4 #b hrs4 ,hominy 7,fine7 #a c4 #d c4 #a hr4 ,hominy 7,whole1 canned7 #a can heat in #ae min4 own liquid ,rice 7,steamed7 #a c4 #b to #c c4 #de min4 ,wheat ,cereals #a c4 #b c4 #cj min4 ,macaroni #a c4 #b qts4 #bj min4 ,spaghetti #a c4 #b qts4 #bj min4 ,stir cereals gradually into required quantity of boiling water1 allowing one teaspoon salt to each cup of cereal4 ,fine granular cereals may be mixed first with a small amount of cold water to prevent lumping1 then add boiling water4 ,stir flaky cereals with a fork4 ,cook rapidly at first over flame five or ten minutes1 then in double boiler4 ,for prepared cereals1 allow plenty of time to cook thoroughly as their palatability and ease of digestion depend largely on this4 ,for variety1 stir figs1 dates or marmalade into cereals before serving4 ,serve with canned fruits1 baked apples1 or fresh fruits sliced over the cereal4 ,cold cooked cereals may be sliced1 dipped in flour1 or in eggs and crumbs and fried4 ,in preparing corn meal mush for frying1 a little flour added to the corn meal will make it slice more easily4 ,,serve ,,more ,,fruits ,during the season when fruits are plentiful serve them plain1 uncooked and well ripened4 ,small fruits and berries should be thoroughly chilled4 ,all fruits should be washed and drained or wiped before serving4 ,to wash berries1 place in a colander and pour water over them1 handling as little as possible4 ,if washed under the faucet turn to a small stream4 ,wash strawberries before removing the stems1 otherwise they will become water soaked4 ,,canned ,,fruits ,serve canned fruits with their juices as a dessert for luncheon and dinner1 as an appetizer for breakfast1 in cocktails for dinner1 and in various desserts in which fruit is used as a base4 ,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 using4 ,the juice which is not served with the fruit should be used in fruit gelatins1 sauces1 or drinks4 ,do not waste any fruit juice4 ,certain fruit juices contain a neutral substance called pectin1 which1 when properly cooked1 causes them to solidify or jell4 ,in this form much of our excess fruit and juices are preserved4 ,apples1 grapes1 currants1 cranberries1 and plums are the best known jell makers4 ,,grapefruit ,,and ,,orange ,in preparing grapefruit to serve1 chill the fruit thoroughly1 cut in two crosswise1 remove the seeds with a sharp pointed knife1 remove the center1 and1 slipping the knife down between rind and pulp1 loosen all around without cutting the tissue4 ,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 7,also see page #dj7 ,bread can be made out of flour1 water1 yeast1 and salt1 but usually a little fat and sugar are added to give additional food value and flavor4 ,milk when used in place of water makes a more nutritious bread1 and the crust has a more appetizing appearance4 ,hard wheat flour1 which is made from spring wheat and contains a high percentage of gluten1 is best for bread making4 ,winter or soft wheat flour is used where a lighter1 more flaky product is desired4 ,,qualities ,,of ,,good ,,bread ,good bread is sometimes described as porous or containing a large number of holes1 all about the same size and shape4 ,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 crust4 ,,points ,,to ,,remember #a4 ,use dependable materials and correct utensils4 #b4 ,cleanliness4 ,exactness of proportions1 measuring1 mixing and molding4 #c4 ,set bread to rise in a warm place4 ,keep it warm while rising4 #d4 ,adjust oven temperature high at first to form crust1 then medium and steady4 #e4 ,cool loaves without steaming4 ,,baking ,baking bread 7#a7 kills the ferment 7#b7 makes starch soluble 7#c7 drives off the alcohol and carbon dioxide 7#d7 forms brown crust of pleasant flavor4 ,bread should be baked #de minutes-#a hour in a moderate oven at a temperature of #cej-djj4 ,if the oven is too hot1 the crust will brown too quickly before the center of the bread is baked4 ,the first fifteen minutes of the baking1 the loaves should continue rising1 then should brown and continue browning for the next twenty minutes4 ,the last fifteen minutes should finish the baking4 ,after baking1 the loaves should be removed from the pans at once1 and turned on their side on a wire bread or cake cooler4 ,if a soft crust is desired1 brush with butter and cover2 if a crisp crust is preferred1 allow the bread to cool without covering4 ,,rolled ,,oats ,,bread ,makes #c loaves4 ,preparation #e hours4 ,pour two cups of scalded milk 7or part milk and part water7 over one cup and a half of rolled oats1 add two tablespoons of sugar or molasses4 ,when cooled to lukewarm1 add one-third a cake of compressed yeast1 softened and mixed with half a cup of lukewarm water1 three cups of whole wheat flour and two of white flour4 ,mix with a knife to a dough1 adding as much more flour as is required to make a dough that may be kneaded4 ,knead until smooth and elastic4 ,wash and butter the mixing bowl2 in it put the dough1 carefully cover and set aside out of draughts4 ,when the dough is doubled in bulk1 cut down and shape into two loaves4 ,when again nearly doubled in bulk bake one hour4 ,,references ,,for ,,judging 7,,farmer',s ,,bulletin ,no4 #hjg7 ,points ,shape #e #a4 ,general appearance ,smoothness of crust #e ,depth and evenness #e #b4 ,lightness #aj ,thickness #e ,quality 7crispness and elasticity7 #e #c4 ,crust ,color #aj ,texture 7size uniformity of cells1 thinness of cell walls7 #ae #d4 ,crumb--,elasticity 7softness1 springiness7 #ae #e4 ,flavor 7taste and odor7 #be --- ,total #ajj ,,hominy ,,bread ,makes #b loaves4 ,preparation #e hours4 #b large potatoes 7peeled and sliced7 #c c4 cooked hominy #a tbsp4 lard #a tsp4 salt ,flour to make a stiff dough #a compressed yeast ,boil potatoes1 drain and press through colander4 ,add enough water to liquor drained from the potatoes to make four cups of liquid4 ,add to this one yeast cake dissolved in one-fourth cup of lukewarm water1 add lard1 salt1 hominy1 and enough white flour to knead4 ,knead and let rise until double its size4 ,knead again1 shape into loaves1 put into pans1 and let rise again4 ,bake in a moderate oven forty-five minutes to one hour4 ,references ,bread and ,bread ,making in the ,home by ,caroline ,l4 ,hunt and ,hanna ,l4 ,wessling4 ,farmer's ,bul4 #hjg1 ,u4 ,s4 ,dept4 of ,ag4 #aiag4 ,bread ,making--,h4 ,atwater4 ,va4 ,agric4 ,dept4 ,b4 ,bul4 #aji-af4 ,some ,points in ,making and ,judging ,bread by ,isabelle ,bevier1 ,univ4 of ,ill4 ,bul4 ,vol4 ,x3 ,no4 #be-aiaf4 ,armour's 8,simon ,pure0 ,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 ,frapp ,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 #e4 ,preparation #bj minutes4 ,medium in cost4 #b tablespoons chopped onion #d tablespoons green pepper1 finely chopped #b tablespoons oleomargarine #b tomatoes cup sliced mushrooms #f olives1 stoned #a cups brown sauce ,salt and pepper ,cook onion and pepper with oleomargarine five minutes2 add tomatoes1 mushrooms1 and olives and cook two minutes1 then add brown sauce4 ,bring to boiling point and serve hot4 ,this can accompany fish1 meat or vegetables4 ,,smothered ,,chicken ,serves #d4 ,preparation #a hour #bj minutes4 ,inexpensive in season4 #a chicken ,seasonings ,water ,flour ,parsley #a tablespoon lard ,this is a most delicate and palatable way of cooking chicken4 ,after cleaning the young chicken1 split down the back and dredge with salt and pepper4 ,put a tablespoonful of lard into the frying pan1 and1 when it is hot1 add the chicken4 ,cook over slow fire fifteen minutes1 then add a half cup of water1 and set back on the stove1 and let it simmer gently and steadily for about an hour4 ,serve with a garnish of chopped parsley4 ,some smother the chicken in butter1 but this is according to taste4 ,,corn ,,fritters ,serves #f4 ,preparation #de minutes4 ,time to cook #ae minutes4 ,economical4 #a can of corn #b eggs #a cupful of flour #b teaspoonfuls baking powder #a teaspoonful of salt teaspoonful of pepper ,put the corn through a food chopper2 add the well-beaten eggs1 flour1 seasoning and baking powder4 ,mix well and fry on a well-greased hot griddle or in deep fat4 ,,beaten ,,biscuit ,serves #d4 ,preparation #a hour4 ,economical4 #b cups flour #a cup milk or water #b tablespoons lard teaspoonful salt ,stir the flour and add the salt1 mixing thoroughly2 then add the lard1 and blend by rubbing through the hands till not a lump remains in the flour4 ,now add gradually the water or milk1 or the milk and water combined1 using half and half of each1 and knead all together till the dough1 which must not be too soft1 but rather stiff1 is formed4 ,then lay the dough on a biscuit board on a block1 and beat for a half hour with a rolling pin4 ,knead lightly1 and beat again for a full ten minutes1 till from every portion of the surface and sides the air bubbles or 8blisters0 form4 ,a special biscuit beater simplifies this process4 ,roll to quarter of an inch thick and cut round with round cutter1 or square with a knife1 and stick here and there with a fork4 ,bake in a moderate oven for about ten or fifteen minutes1 till a delicate brown above and below4 ,,southern ,,egg ,,bread ,serves #e4 ,preparation #be minutes4 ,economical4 #a quart cornmeal #a cup of milk 7buttermilk if possible7 #b eggs #a teaspoonful of salt #b tablespoonfuls of butter ,scald the cornmeal with boiling water1 add butter1 and stir4 ,beat the yolks of the eggs very1 very light4 ,add the cornmeal and melted butter and the salt1 and beat until very light1 moistening with the milk4 ,then add the whites of the eggs1 beaten to a stiff froth4 ,beat all well together4 ,pour into shallow tins and bake quickly4 ,this is the real creole corn bread1 so highly praised by all tourists through ,louisiana4 ,the secret of the exquisite flavor depends upon the proper beating of the eggs1 as well as on the rising of the corn bread itself4 ,if the eggs are well beaten1 the corn bread will need neither soda nor baking powder to make it rise properly4 ,some add a tablespoonful of sugar when they wish to have sweetened corn bread4 ,corn bread1 to be delicious1 should always be served hot and generously buttered4 ,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 interest4 ,a sandwich1 being composed of slices of bread filled with meat or fruit and salad dressing1 constitutes a meal when coupled with a beverage4 ,all food principles are present and in the right proportions4 ,a sandwich embodies protein1 carbohydrate1 mineral matter and fat4 ,bread for sandwiches should be twenty-four hours old4 ,remove all outside crusts or not1 as desired1 before slicing4 ,slice very thin1 for sandwiches should be dainty4 ,always cream the butter4 ,it not only goes farther1 but spreads more easily4 ,cold sliced meats form dainty sandwiches of fine flavor4 ,chopped pickles1 olives1 capers or other adjuncts improve meat sandwiches by adding a tart1 spicy flavor4 ,butter is often mixed with creamed cheese1 chopped anchovies1 or other material of like nature1 to form sandwich pastes for filling4 ,an ordinary sized loaf of sandwich bread should make between two and three dozen dainty sandwiches4 ,one-half pound of butter is allowed for spreading this number of sandwiches4 ,,sandwich ,,suggestions ,,white ,,bread ,star ham1 mayonnaise1 chopped pickles1 lettuce4 ,cold chopped veal1 mayonnaise1 chopped peppers1 pimentos4 ,cold chopped pork1 mayonnaise1 chopped parsley1 lettuce4 ,star ham1 ,thousand ,island dressing1 lettuce4 ,cold chopped pork1 boiled dressing1 chopped olives4 ,,brown ,,bread ,cream cheese1 chopped nuts1 green chopped olives1 lettuce4 ,chopped almonds1 ,thousand ,island dressing1 lettuce4 ,,rye ,,bread ,grated ,american cheese1 mayonnaise1 chopped green peppers4 ,chopped liver sausage1 mayonnaise1 chopped chives1 lettuce4 ,sliced tongue1 lettuce4 ,chopped egg and cress1 lettuce4 ,bean paste1 and chopped ham and pickles4 ,,whole ,,wheat ,,bread ,chopped figs1 mayonnaise1 chopped prunes4 ,chopped orange peel1 mayonnaise4 ,chopped cherries1 nuts1 mayonnaise4 ,cucumber and tomato1 mayonnaise1 lettuce4 ,tomato1 mayonnaise4 ,cottage cheese and cress1 boiled dressing4 ,,nut ,,bread ,cold sliced chicken1 mayonnaise1 lettuce4 ,chopped ham and egg1 boiled dressing1 lettuce4 ,deviled turkey1 parsley1 boiled dressing4 ,,graham ,,bread ,star ,summer ,sausage1 lettuce4 ,caserta ,peperoni chopped with green peppers4 ,cooked sweetbreads1 chopped1 dressing1 lettuce4 ,strassburg liver pudding1 lettuce4 ,,raisin ,,bread ,corned beef1 lettuce4 ,chopped dry sausage1 pimento1 boiled dressing4 ,loin roll1 tomato ketchup4 ,smoked ham1 lettuce4 ,,use ,,of ,,left-,,overs ,waste has no place in the substantial ,american home4 ,the wise home manager uses every bit of wholesome edible product for food4 ,she makes tasty dishes of all left-over foods4 ,a bit of extract of beef adds just the flavor necessary to make many left-over meat and vegetable dishes favorites with the family4 ,left-over egg yolks are rich in fat and may be used with skimmed milk in making custards1 pudding sauces1 salad dressings1 noodles and in soups or drinks4 ,left-over whites may be used to clear coffee1 consomm or bouillon4 ,left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces2 they not only add a great deal of fat1 but some protein also4 ,cheese may be grated1 added to white sauce and served on toast4 ,this makes a fine1 tasty luncheon dish4 ,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 powers4 ,a normal child fed upon his mother's milk doubles in weight in the first six months of his life1 largely because his food is adapted to his needs4 ,never will he double his weight so rapidly again4 ,cow's milk is the safe staple throughout the second year4 ,milk is easily assimilated2 its protein furnishes nitrogen in the best form for muscle building1 and its fat provides the valuable vitamines4 ,the mineral salts1 so necessary to bone formation1 are also found in this valuable food4 ,great care must be exercised to maintain clean1 pure milk4 ,eggs1 cereals1 orange juice1 tomato juice1 or other mild fruit juices 7a few spoonfuls at a time71 round out the diet4 ,when the teeth are cut1 stale bread or dry toast should be added to the diet1 to train the child to masticate4 ,when the children grow older they should be gradually given a variety in diet and1 above all1 trained to eat what is put before them without comment4 ,avoid monotony2 children as well as adults enjoy change in the form in which food is served4 ,a normal child three to four years old needs #aajj-adjj calories of food per day2 at the age of five1 #adce-aeag calories are required2 at the age of six1 #aecj-aege calories2 and at seven1 #afjj-agjj calories1 according to weight4 ,milk and eggs continue to supply the necessary protein1 even after green vegetables are introduced1 and a plain1 simple dessert may be served at the end of a meal4 ,each day's menus should contain some protective foods4 ,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 late4 ,many children do poor work in school because they are not sufficiently nourished1 and frequently the meager breakfast is at fault4 ,a regular meal schedule should now be established and strictly adhered to4 ,irregularity is a grave error in child feeding4 ,milk1 to the extent of a quart a day1 should be continued up to the twelfth year4 ,evaporated milk contains all the food properties of fresh milk4 ,references3 8,diet for the school child0--,health ,education ,no4 #b2 ,united ,states ,bureau of ,education1 ,washington1 ,d4 ,c4 8,diet for school children0--,purdue ,agricultural ,exp4 ,station ,leaflet ,no4 #ajc1 ,la,fayette1 ,indiana4 8,feeding a child from #i months to #b years0--,iowa ,ag4 ,ext4 ,,care ,,of ,,food ,,in ,,the ,,home ,much waste of food is due to carelessness in handling after it is delivered in the home4 ,thus the benefits of the elaborate care exercised in bringing the food to the consumer are sometimes lost by the carelessness of the housewife4 ,few of us realize the patient care and ofttimes burdensome labor incident to food production4 ,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 diet4 ,in case of vegetable foods1 the preparation of the soil1 selection of seed1 the planting1 care while growing1 harvesting and perhaps threshing1 all demand great care and much labor upon the part of the farmer and his family4 ,the food product ready1 it is put to one of two uses--fed to the live stock from which we obtain our milk1 butter1 cheese1 meat and meat products1 or it is sent to factories where by means of much more labor and care it is further prepared for our table4 ,by canning1 as in case of fruits and vegetables1 by milling of grains1 or1 if the product is a meat animal1 by the many complicated processes of packing1 the food is prepared for transportation4 ,perishable foods must be cared for in cold storage and transported in refrigerator cars1 all of which occupies the time and energy of thousands of people4 ,next1 the retailer adds his services1 and the article which has cost so much in money and energy is finally delivered in the home in good condition4 ,it is the duty of the housewife to unpack and properly put away all foods as soon as they are delivered4 ,place butter1 milk1 oleomargarine1 shortenings1 and frying mediums1 eggs1 and meat1 as well as other perishables1 in appropriate receptacles and put them in the refrigerator4 ,meat should be unwrapped1 placed on a plate and set in the refrigerator1 but never directly on ice4 ,fresh salad materials should be cleaned1 wiped dry1 and put in a salad bag1 in a cool place4 ,place cereals1 syrups1 coffee1 tea1 spices1 baking powder1 salt1 extracts and all canned foods upon the pantry shelf or in the convenient kitchen cabinet4 ,select foods carefully and use them with respect ,,to ,,help ,,the ,,hostess ,to observe the rules given for maid service when without a maid1 would be an unnecessary tax upon one's time and strength4 ,the serving can be done nicely if attention be paid to certain points4 ,to avoid disturbance and frequent rising from the table1 all foods which the temperature of the rooms will not affect should be placed upon the table or the serving table4 ,it is a good plan to have some young member of the family circle perform what service is required4 ,for this kind of service it is permissible to remove plates or dishes two at a time1 one in each hand1 and to leave a person without a plate4 ,this is1 of course1 contrary to conventional service4 ,a ,,few ,,standard ,,rules ,,for ,,serving #a4 ,pass and place everything from the left1 except beverages and extra silver belonging on the right4 #b4 ,place and remove plates one at a time4 ,to save time1 two plates may be brought to the dining room4 ,place one on the serving table and the other on the dining table2 return to the serving table for the second plate1 rather than to the pantry4 #c4 ,use a folded napkin in the hand under all dishes served which contain food4 #d4 ,use a tray only when passing or removing more than one article1 as cream and sugar1 or salt and pepper4 #e4 ,in removing a course1 first take all dishes containing food1 then soiled plates and silver4 #f4 ,special watchfulness should be given by the maid that each person's needs are attended to4 #g4 ,two pieces of silver placed on a platter containing food to be served are more convenient than one1 for the person serving himself4 #h4 ,no sound of preparation should come from the pantry4 #i4 ,hot dishes must come to the table hot and served on hot plates4 ,cold dishes must be cold and served on cold plates4 #aj4 ,a maid should always wear a clean fresh dress and apron4 ,,preparedness ,,makes ,,doing ,,easy ,the great majority of the ,american housewives do their own work4 ,a bit of hourly help now and then is the extent of help in thousands of representative homes4 ,to be able to prepare a perfect meal1 have the house in order1 the children happy and spotless1 the table attractively set1 and to serve the meal oneself at the same time retaining one's poise1 occupying the hostess' place at the table1 directing the conversation and creating a feeling of true hospitality is1 perhaps1 the greatest test of one's generalship4 ,these suggestions will help make the accomplishments a pleasure4 ,the 8,day ,before0 #a4 ,plan menu and do all buying excepting fresh salad materials4 #b4 ,prepare as much as possible of the company meal4 #c4 ,put the house in order4 #d4 ,see that all silver1 china1 glassware and linen is in perfect condition4 ,the 8,day ,of0 #a4 ,set the children at an interesting game early in the day where they will be free to romp4 ,they will then want a rest at your busy time4 #b4 ,think what a joy these guests are to be and how happy you want to make everyone4 #c4 ,do necessary finishing touches1 arranging decorations1 and rest ten minutes1 enjoying your anticipated pleasure before beginning the actual preparation of the meal4 #d4 ,manage a rest period of twenty minutes before dressing for dinner1 and call to mind a few amusing incidents to relate4 ,the ideal hostess is never tired or worried and has a fund of interesting conversation4 ,,the ,,three ,,forms ,,of ,,table ,,service #a4 ,the ,russian ,service is most formal4 ,no food is on the table except candy and nuts4 ,all serving is done from the pantry or the serving table4 ,the food is attractively arranged upon suitable dishes from which each person helps himself2 or portions may be arranged upon plates1 one of which is placed before each person4 ,the former method is preferable4 #b4 ,the ,english ,service is informal4 ,the food is placed upon the table and served by those seated at the head and the foot4 ,if one has a maid1 the passing is done by her2 if not1 by those sitting at the table4 #c4 ,the ,mixed ,service is a combination of the two mentioned and requires the service of a waitress4 ,some of the courses are served 8from the side0 7,russian71 and some 8from the table0 7,english74 ,frequently the meat is served from the table and the accompanying vegetables served from the side 7,russian74 ,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 warm1 to furnish energy for the activities of daily life2 to build and repair tissue and to regulate the body process4 ,proteins1 fats1 carbohydrates1 mineral matter1 and water1 are the chief classes of food4 ,the chief work of proteins is to build and repair tissue4 ,meat and milk are the principal sources of protein4 ,nuts1 vegetables and some cereals also supply this element4 ,carbohydrates are the starches and sugars4 ,they are found in vegetables1 cereals1 and fruits and give heat and energy to the body4 ,fats give two and a half times as much energy as any other food4 ,mineral matters enter into the composition of the body tissues and blood4 ,they act as regulators1 preserving the alkalinity of the body4 ,they are found in varying proportions in all foods1 but milk contains all the essential ones4 ,vitamines are necessary for growth and are abundant in leafy vegetables and milk4 ,foods rich in vitamine content are known as protective foods4 ,they prevent the development of deficiency and old age diseases4 ,water is necessary as a carrier and regulator4 ,it aids digestion1 removes waste1 and keeps the temperature normal4 ,balanced ,rations ,a general balance of food should be maintained in each day's diet3 #a_/eth meat or meat alternatives1 #a_/eth fat1 and #c_/eths carbohydrates1 with a serving of fruits and vegetables and plenty of liquid1 completes the necessary variety4 ,,where ,,the ,,calorie ,,comes ,,in ,before assimilation1 the food we eat must be oxidized or burned4 ,the heat resulting from this oxidation is measured in terms of calories1 or heat units4 ,while the number of calories supplied by the diet is important1 the proper balance as to the classification of the food is of prime importance4 ,we cannot build up the diet on calorie values alone without consideration of the food elements4 ,rubner's ,chart of ,calorie ,requirements ,man at light work #bejj to #bhjj ,calories per day ,man at moderate work #cjjj to #cejj 8 8 8 ,man at very hard work #djjj to #ejjj 8 8 8 ,woman at light work #ahjj to #bdjj 8 8 8 ,woman at moderate work #bdjj to #bhjj 8 8 8 ,child from two to six #abjj to #ahjj 8 8 8 ,child from six to fifteen #ahjj to #bejj 8 8 8 ,aged ,man #ahjj to #bjjj 8 8 8 ,aged ,woman #afjj to #ahjj 8 8 8 7,the above is computed on persons of average weights47 ,,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 family4 ,nutrition experts are continually making careful tests and giving us valuable information through the newspapers and women's national publications4 ,with such easy access to the fundamentals of correct eating1 it comes close to criminal negligence for a mother to feed her family improperly2 the present percentage of under-nourished children is appalling1 and many of these are in the homes of the well-to-do4 ,the most important 8food finding0 of the year has been the information given the public regarding ,protective ,foods1 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 scurvy1 beriberi1 pellagra and less dangerous skin diseases4 ,milk and its products1 butter and cheese1 are foremost growth promotors4 ,in this class comes also the yolk of eggs1 glandular meats1 and grains with the living germ still intact4 ,leafy vegetables1 such as spinach1 lettuce1 cabbage1 chard1 cauliflower1 kale1 all greens1 water cress1 onions1 string beans1 and a few others are classed with protective foods4 ,while ,professor ,mc,cullom does not yet definitely list the tomato under protective foods1 it is found to have valuable protective qualities1 often being substituted for orange juice in preventing scurvy in baby feeding4 ,the protective substance of the tomato is not easily destroyed4 ,experiments are continually being completed which add new foods to this important group4 ,illustration3 ,dainty garnishing adds much to table attractions ,armour's ,veribest ,evaporated ,milk is a staple for the completely appointed pantry shelf ,,general ,,household ,,appliances #a--;,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 #b--;,for ,cleaning ,purposes ,dish pan ,rinsing pan ,tea towels ,dishcloths ,glass towels ,scraper ,crumb tray ,dust mop ,wet mop ,scrubbing pail1 wringer attachment ,broom ,dustpan ,radiator brushes ,window cleaner ,chamois ,sink brush ,dust cloth ,oil mop ,silver cleaner #c--,laundry ,equipment ,electric washing machine ,electric wringer 8 iron or set of irons ,set of tubs1 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 ,pyrex1 square1 oblong1 oval ,aluminum1 square ,tin1 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 #a pt4 capacity ,two #a qt4 capacity ,three #b qt4 capacity ,two #c qt4 capacity ,paring knives1 aluminum1 wooden1 square handled ,cabbage shredder ,chopping bowl and knife ,set of fancy vegetable cutters ,potato ricer ,potato masher ,baking dishes #a square #a oval #a oblong ,steamer ,salad ,materials ,salad bag ,wire basket or colander ,salad moulds ,mayonnaise mixer ,desserts ,,pastry1 ,,cakes1 ,,pies1 ,,etc4 ,nest of #f mixing bowls ,extra flour sifter ,measuring cup ,rolling pin ,bread board ,marble slab ,cutters #a--;,doughnut #b--;,biscuit #c--;,fancy cake and cooky cutters ,wire whisk ,dover egg beater ,spatula ,cake racks ,russian tins or sheets ,muffin tins ,pie tins ,cake tins ,oblong1 round1 square ,holed cake tins ,patty tins ,pastry tube ,,puddings1 ,,ices1 ,,sauces1 ,,etc4 ,moulds ,ice cream freezer ,double boiler ,wire whisk ,dover egg beater ,cream whipper #ab ,individual pudding moulds ,stew pan ,lemon squeezer ,breads ,bread mixer ,bread tin ,bread pan1 #d qt4 capacity ,properly arranged equipment and an ,armour ,pantry practically eliminate kitchen drudgery ,,time ,,tables ,,weights ,,and ,,measures ,accurate measuring of materials1 heat and time are primary factors in successful cooking4 ,every kitchen should have a weighing scale and a measuring cup4 ,,table ,,of ,,weights ,,and ,,measures #c teaspoons #a tablespoon #af tablespoons #a cup #b 8 butter #a oz4 #d 8 flour #a 8 #a square ,baker's chocolate #a 8 cup chopped almonds #a 8 #b cups #a pint #d 8 flour #a lb4 #b 8 corn meal #a 8 #b 8 gran4 sugar #a 8 #b 8 brown sugar #a 8 #b 8 powdered sugar #a 8 #d 8 rolled oats #a 8 #b 8 finely chopped meat #a 8 ,,list ,,of ,,equivalents ,,in ,,measure c4--cup tbsp4--tablespoon tsp4--teaspoon #d saltspoonfuls #a teaspoonful #d teaspoonfuls dry #a tablespoonful dry #c tsp4 liquid #a tablespoonful liquid #af tablespoonfuls #a cupful dry ingredients #ab tablespoonfuls #a cupful wet ingredients #b cupfuls #a pint #b pints #a quart #d quarts #a gallon #h quarts #a peck ,,list ,,of ,,equivalents ,,in ,,foods #a lb4 cornstarch #c cups--#b tbsp4 #a lb4 butter #b 8 --#b tbsp4 #a lb4 lard #b 8 --#b tbsp4 #a lb4 bran #i 8 --#b tbsp4 #a lb4 rice #b 8 -- tbsp4 #a lb4 rye flour #c 8 #a lb4 pastry flour #d cups #a lb4 bread flour #d 8 #a lb4 confectioner's sugar #b 8 #a lb4 light brown sugar #b 8 #a lb4 pulverized coffee #e 8 #a lb4 graham flour #c 8 #a lb4 entire wheat flour #c cupfuls plus #a tablespoonful #a lb4 granulated corn meal #c 8 8 #a 8 #a lb4 granulated sugar #b 8 ,abbreviations ,generally ,used c4--cup4 tsp4--teaspoon4 tbsp4--tablespoon4 ,,time ,,and ,,temperature ,it will not be long before thermometers will be generally used as kitchen appliances4 ,until then we must show how we may know when a food is cooked1 instead of stating the exact number of minutes required4 ,it is better in most cases to subject foods to a moderate heat for a long time1 than to intense heat for a shorter period4 ,the shape and size of the article to be cooked and the variety and age of fruit or vegetables must be considered4 ,,standardized ,,oven ,,temperatures ,temperatures used in class work in ,columbia ,university ,,slow ,,moderate ,,hot ,,or ,,quick ,,very ,,hot #bej-cej #cej-djj #djj-dbe #dbe-ejj ,custards ,bread ,biscuits ,roast ,meat ,meringues ,cakes ,cookies ,roast ,poultry ,pastry ,pastry1 ,tarts ,rolls ,puff ,paste ,,time ,,table ,,for ,,baking ,biscuits1 baking powder #ae minutes ,bread 7#a lb4 loaf7 white #fj 8 ,bread 7#a lb4 loaf7 graham #dj 8 ,rolls or biscuits 7raised7 #bj 8 ,gems or muffins #cj 8 ,corn bread 7thin7 #bj 8 ,corn bread 7thick7 #ce 8 ,sponge cake #de to #fj 8 ,layer 8 #bj to #cj 8 ,loaf cake #dj to #fj 8 ,pound 8 #a to #b hours ,indian or plum pudding #b to #c 8 ,,frying ,muffins1 fritters1 doughnuts #c to #e minutes ,croquettes and fish balls #a 8 ,potatoes1 cut thick #aj 8 ,breaded chops #e to #h 8 ,fillet of fish #e to #aj 8 ,small fish #e 8 ,,time ,,table ,,for ,,broiling ,steak 7#a inch thick7 #aj to #ab min4 ,steak 7#b in4 thick7 #ae to #bj 8 ,pork chops 7cook slow7 #cj to #dj 8 ,mutton chops #g to #aj 8 ,fish #ae to #bj 8 ,,time ,,table ,,for ,,roasting ,beef roast 7rare7 #ae min4 to warm through #ab min4 per lb4 ,beef roast 7well done7 8 8 8 8 8 #ae 8 8 8 ,mutton leg 8 8 8 8 8 #aj to #ae min4 per lb4 ,mutton shoulder 8 8 8 8 8 #ae min4 per lb4 ,lamb roast 8 8 8 8 8 #ah 8 8 8 ,veal roast 8 8 8 8 8 #ah 8 8 8 ,pork roast 8 8 8 8 8 #cj 8 8 8 ,chicken 8 8 8 8 8 #ae to #ah min4 ,goose 8 8 8 8 8 #ah min4 per lb4 ,duck 8 8 8 8 8 #ah 8 8 8 ,turkey1 large ,roast in slow oven #d to #e hours ,turkey1 small 8 8 8 8 #c to #d hours ,ham1 medium weight ,moderate oven #d to #e hours ,your dealer will get the ,armour ,quality foods if you demand them ,,index ,,breads ,,page ,baking bread #ci ,beaten biscuit1 recipe #dj ,corn fritters1 recipe #dj ,good bread1 qualities of #ci ,hominy bread1 recipe #ci ,how to judge bread #ci ,points to remember in bread making #ci ,references regarding bread #ci ,rolled oats bread1 recipe #ci ,southern egg bread1 recipe #dj ,,cereals ,cold cooked cereals #ch ,how to serve cereals #ch ,table for cooking cereals #ch ,use of cereals in the diet #ch ,,charts ,,and ,,tables ,balanced rations1 food classification for #bg ,beef1 dishes1 cuts1 and ways to use #ab ,beef1 retail cuts1 food value1 cost1 cooking1 uses #g ,beef1 standard retail cuts 7illustrated7 #h ,beef and veal1 extra portions1 food value1 cost1 uses #ae ,cakes1 recipes for making #cf ,calorie requirements #dd ,cereals1 table for cooking #ch ,cheese1 how to use #cd ,chicken1 ways of serving #ac ,cook books1 popular list of #bh ,cream sauces1 foundation recipes for #ca ,dependable products1 list of ,armour's #bf ,eggs1 uses and ways of cooking #cd ,eggs1 ways to serve #ah ,family budget1 example for apportionment #e ,family budget1 form for #f ,fats1 chemical composition of ,armour's #bb ,fats1 smoking point1 calories1 how to use #bb ,foods1 list of equivalents in #df ,fruits to serve with meats #bc ,ham and bacon1 ways to serve #af-ag ,household equipment #de ,lamb and mutton1 extra portions1 food value1 cost1 uses #ae ,lamb dishes1 variety and cuts for same #ad ,lamb1 retail cuts1 food value1 cost1 cooking1 uses #i ,measures1 list of equivalents in #df ,menus for unexpected demands #bg ,oven temperatures #df ,pantry supplies #bg ,pork dishes1 variety of1 and cuts for same #ad ,pork1 extra portions1 food value1 cost1 cooking1 uses #ae ,pork1 retail cuts1 food value1 cost1 cooking1 uses #i ,sauces and garnishes for various cuts of beef #ab-dj ,sausages1 varieties of #ai-bj ,time for baking1 broiling1 frying1 roasting #df ,veal1 retail cuts1 food value1 cost cooking1 uses #i ,vegetables to serve with meals #bc ,weights and measures #df ,,dairy ,,products ,butter in cold storage #aj ,cheese1 how to cook and keep #cd ,cheese1 how to use1 cooked and uncooked #ah ,cheese sauce1 recipe #cd ,cheese souffl1 recipe #cd ,dairy products1 list of ,armour's #bf ,milk as a food #ag ,milk1 evaporated #ag ,milk1 evaporated1 uses of #ag ,,diet ,balanced diet chart #bg ,calories #dd ,children1 food for #db ,elements of foods #dd ,food in the home1 care of #db ,,eggs ,eggs in cold storage #aj ,eggs1 how to preserve #cd ,eggs1 uses of #cd ,eggs1 value in the diet #ah ,eggs1 ways to serve #ah ,eggs1 ways of cooking1 time required to digest #cd ,,fats ,chemical composition of ,armour ,fats #bb ,clarifying fats #bb ,fats1 how to use 7chart7 #bb ,fats1 use of drippings #bb ,foods that soak fats #bb ,salad oils in cooking #bb ,shortenings and frying mediums1 list of ,armour's #bf ,test for frying fats #bb ,,fish ,cream sauces #ca ,creole sauce1 recipe #dj ,fish in the menu #ad ,,fruits ,canned fruits #ch ,fresh fruits1 serving #ch ,fruits to serve with various meats #bc ,fruits1 value in diet #bc ,,household ,,equipment ,bread making equipment #de ,cleaning purposes equipment #de ,dessert making equipment #de ,fish cooking equipment #de ,general kitchen equipment #de ,meat cookery equipment #de ,popular cook books #bh ,salad making equipment #de ,sundry equipment #de ,vegetable cooking equipment #de ,,left-,,overs ,uses of left-overs #ci ,ways of serving left-over fowl #cb ,,meats ,bacon1 how to select #af ,bacon1 ways to serve #af ,beef extract #bj ,beef sauces and garnishes #ab ,beef1 ways to serve #ab ,boiling meats #bi ,braising meats #bi ,broiling meats #bi ,canned meats1 list of ,armour's #bf ,creole sauce1 recipe #dj ,deep frying of meats #bi ,fresh meats1 how to select #aa ,gov't inspection of meats #aj ,ham and bacon sauces #ag ,ham1 baked1 recipe #cj ,ham1 baked1 ways to serve #af ,ham1 boiled1 ways to serve #af ,ham1 how to select #af ,hungarian ,goulash1 recipe #ca ,jellied loaves #bj ,loaf meats1 list of ,armour's #bj-bf ,luncheon meats1 list of ,armour's #bj-bf ,pan broiling meats #bi ,pot roast of beef with spaghetti1 recipe #cj ,pot roasting meats #bi ,roast chuck1 recipe #cj ,roast shoulder of mutton1 recipe #cj ,roasting and baking meats #bi ,rolled flank steak1 recipe #cj ,sauces and gravy for meats1 recipes #ca ,sauting meats #bi ,smoked meats1 list of ,armour's #bf ,steak1 rump1 planked1 recipe #ca ,steak1 sirloin1 broiled1 recipe #ca ,stewing meats #bi ,,menus ,christmas dinner #dj ,for unexpected demands #bg ,southern dishes #dj ,thanksgiving dinner #dj ,,mince ,,meat ,food value of mince meat #bc ,list of ,armour's mince meat #bf ,variety of uses of mince meat #bc ,,pantry ,,supplies ,cereals and flour #bg ,condiments and seasonings #bg ,flavoring extracts and baking powder #bg ,fruits1 canned #bg ,miscellaneous articles #bg ,plum pudding 7,veribest7 #bf ,products easily served #bg ,quality products for the pantry shelf 7illustrated7 #bd-be ,sea ,foods1 canned #bg ,soups1 canned #bg ,spreads1 shortenings and frying mediums #bg ,vegetables1 canned #bg ,vegetables1 fresh #bg ,,poultry ,chicken1 smothered1 recipe #dj ,chicken1 ways to serve #ac ,fowl1 preparation of #cb ,fowl1 pressure cooking of #cb ,fowl1 roasting1 stewing1 broiling1 frying and dressing #cb ,fowl1 serving left-over #cb ,poultry in cold storage #aj ,poultry1 how to select #ac-cb ,poultry1 how to thaw frozen #ac ,poultry1 list of ,armour's #bf ,poultry1 ,u4 ,s4 ,dept4 of ,ag4 bulletins #ac ,,salads ,care of materials #cc ,cheese salad dressing1 recipe #cc ,dressings1 boiled1 cheese1 ,french1 mayonnaise1 ,russian1 ,thousand ,island1 whipped cream1 recipes #cc ,fish salad1 recipe #cc ,fruit salad1 recipe #cc ,lettuce salad1 recipe #cc ,vegetable salad1 recipe #cc ,when to serve salads #cc ,,sandwiches ,brown bread sandwich1 recipe #da ,graham bread sandwich1 recipe #da ,nut bread sandwich1 recipe #da ,raisin bread sandwich1 recipe #da ,rye bread sandwich1 recipe #da ,sandwiches1 how to prepare #da ,white bread sandwich1 recipe #da ,whole wheat bread sandwich1 recipe #da ,,sauces ,varieties of #ab-ag1 #ca-cd ,,sausages ,sausage1 dry1 how to serve #ai ,sausages1 dry1 smoked and unsmoked1 list of ,armour's #bf ,sausages1 fresh and smoked1 list of ,armour's #bf ,sausage1 pork1 fresh1 how to serve #ai ,sausage1 smoked1 how to serve #ai ,sausages1 varieties of #bj ,,soups ,soups1 canned #bh ,soups1 preparing #bh ,,spreads ,butter as a spread #ba ,nut margarine as a spread #ba ,oleomargarine as a spread #ba ,peanut butter as a spread #ba ,peanut butter1 list of ,armour's #bf ,peanut butter1 uses of #ah ,spreads1 list of ,armour's #bf ,spreads1 proper fat for every cookery use #ba ,,table ,,service ,care of the table #dc ,russian1 ,english and mixed service #dc ,standard rules #dc ,,vegetables ,asparagus1 baked with cheese1 recipe #ce ,beans1 value in the diet #ah ,boiling1 steaming and baking vegetables #ce ,candied sweet potatoes1 recipe #ce ,cream sauces #ca ,creole sauce1 recipe #dj ,garnishes of vegetables #ce ,vegetables1 composition of #bc ,vegetables1 selection of #ce ,vegetables to serve with various meats #bc ,ways of serving vegetables #ce ,if your dealer does not have ,armour ,products please send us his name ,armour's ,oval ,label ,products open the way to better living 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,consistent unusual spellings were retained such as 8,peperoni0 and 8vitamines40 ,page #af1 8,amercan0 changed to 8,american0 7foods in the ,american7 ,page #ag1 8effected0 changed to 8affected0 7affected by the process7 ,page #be1 8knobloch0 changed to 8knoblach0 7,garlic or ,knoblach ,sausage7 ,page #ci1 8by0 removed from italics to match rest of text's usage 7in ,making and ,judging ,bread by7