NAME | Characteristics | USE
| |
| |
-----------+-----------------------+---------------------------------
Tripe | Needs careful cooking | Pickled, breaded, à la Creole
Lungs | Easily cooked | Stew, casserole
Kidney | Easily cooked | Stewed, sautéed, boiled, grilled
Tongue | Easily prepared | Boil’d, corn’d, bak’d, smok’d,
| | or pickl’d
Brains | Needs care in cooking | Fried, sautéed, scrambled with
| | eggs
Liver | Easily prepared | Fried, baked, larded with
| | onions
Tail | Easily prepared | Soup, jugged, boiled, braised
Suet | Easily tried out or | For suet puddings and
| used | for cooking fat
Fillet | Easily cooked, very | { Generally larded, roasted in
| | hot oven
| tender | { and served with mushroom
| | sauce
Sweetbreads| Needs care in cooking | Creamed, bak’d in casserole,
| | fr’d, salad
Heart | Needs careful, slow | Stuffed, braised, baked, fried
| cooking |
-----------+-----------------------+---------------------------------
EXTRA PORK PORTIONS
--------+------+-------+------+-----+------------+-----+-------------+
NAME | Wat’r| Prot. | Fat | Ash | Carb’hydr. | Cal.| Comparative |
| | | | | | per | Cost |
| | | | | | lb. | |
--------+------+-------+------+-----+------------+-----+-------------+
Feet | 55.4| 15.8 | 26.3 | .8 | ... | 1360| Economical |
| | | | | | | |
Ears | 63.5| 18.9 | 17.1 | .5 | ... | 1080| “ |
Head | 45.3| 13.4 | 41.3 | .7 | ... | 1935| “ |
Kidneys | 77.8| 15.5 | 4.8 | 1.2 | ... | 490| “ |
Heart | 75.6| 17.1 | 6.3 | 1.0 | ... | 585| Medium |
Liver | 71.4| 21.3 | 4.5 | 1.4 | 1.4 | 615| Economical |
| | | | | | | |
Brains | 75.8| 11.7 | 10.3 | 1.6 | ... | 655| “ |
| | | | | | | |
Tongue | 58.7| 17.7 | 19.8 | 3.6 | ... | 1165| Reasonable |
Snouts | 47.5| 13.90 | 38.1 | .5 | ... | 1809| Economical |
Tail | 15.0| 4.1 | 66.9 | .3 | ... | 2900| “ |
Jowl | 16.0| 5.9 | 78.8 | .2 | ... | 3435| “ |
Lungs | 83.3| 11.9 | 4.0 | .9 | ... | 390| “ |
--------+------+-------+------+-----+------------+-----+-------------+
--------+---------------------------+---------------------------------
NAME | Characteristics | USE
| |
--------+---------------------------+---------------------------------
Feet | Easily prepared | Stewed, pickled, boiled,
| | breaded and fried
Ears | Needs slow cooking | Stewed or boiled in head cheese
Head | Needs slow cooking | Boiled, roasted
Kidneys | Must be prepared carefully| Sautéed, boiled or stewed
Heart | Needs long, slow cooking | Boiled, baked, braised
Liver | Easily prepared | Fried, baked, larded with onion,
| | fried with bacon
Brains | Needs care in cooking | Rissoles, creamed, scrambled
| | with eggs
Tongue | Needs care in cooking | Sautéed, stewed, braised, boiled
Snouts | Long, slow cook’g | Stewed, or boiled with
| necessary | vegetables
Tail | Long, slow cooking | Boiled, soup, braised
Jowl | Needs slow cooking | Boiled with vegetables
Lungs | |
--------+---------------------------+---------------------------------
EXTRA MUTTON AND LAMB PORTIONS
-----------+------+------+-------+------+----------+-----+-----------
NAME | Wat’r| Prot.| Fat | Ash |Carb’hydr.| Cal.|Comparative
| | | | | | per | cost
| | | | | | lb. |
-----------+------+------+-------+------+----------+-----+-----------
Kidneys | 78.7 | 16.50| 3.2 | 1.3 | ... | 440| Medium
Lungs | 75.9 | 20.2 | 2.8 | 1.20 | ... | 495| Economical
Heart | 69.5 | 16.9 | 12.6 | .9 | ... | 845| Medium
Liver | 61.2 | 23.1 | 9.0 | 1.7 | 5.0 | 905| “
Head | 67.2 | 14.43| 16.12 | 0.94 | ... | 920| Economical
Brains | 24.5 | 12.5 | 13.1 | 2.3 | ... | 550| ”
| | | | | | |
Tongue | 45.8 | 28.8 | 22.8 | 4.2 | ... | 1465| Reasonable
Milts | 78.2 | 17.65| 2.18 | 1.37 | ... | 410| Economical
Sweetbreads| 79.7 | 13.95| 5.80 | 1.43 | ... | 490| Medium
Fries | 85.4 | 12.37| 1.02 | 1.05 | ... | 270| Economical
Feet | 66.3 | 23.90| 11.26 | 0.55 | ... | 890| “
| | | | | | |
-----------+------+------+-------+------+----------+-----+-----------
-----------+----------------------+------------------------------
NAME | Characteristics | USE
| |
| |
-----------+----------------------+------------------------------
Kidneys | Easily cooked | Sautéed, stewed, braised, en
| | Brochette
Lungs | Needs careful cooking| Casseroles, baked
Heart | Long, slow cooking | Stuffed, baked, braised
Liver | Easily prepared | Sautéed, boiled, baked
Head | Requires spec. care | Baked, stewed, stewed with
| in prep. | dumplings
Brains | Needs care in | Creamed, scrambled with eggs,
| preparation | fried, rissoles
Tongue | Easily cook’d, care | Boiled, braised, smoked
| necess’ry |
Milts | Easily prepared | Sautéed, fried with onions
Sweetbreads| Need care in | Creamed, braised
| preparation |
Fries | Easily prepared | Fried
Feet | Needs long, slow | Boiled with dumplings, boiled
| cooking | with vegetables
-----------+----------------------+------------------------------
_Serve ~some~ one of the Extra Meat Portions at least
once every week_
HAM AND BACON
Ham and bacon are two of the most popular foods in the American market.
These tasty staple foods serve a double purpose. While they are perhaps
the most satisfactory stimulators of a dull appetite, they are such
hearty foods that in proper combination they easily satisfy the most
ravenous appetite.
Hams smoked in the stockinet covering retain their shape and keep moist
and juicy to the last slice. The covering should be left on the raw ham
and folded or tied over the cut surface so the ham will retain all the
delicate nut flavor given by our special cure and expert handling.
The ideal ham is firm, moist, juicy, tender and of medium weight, not
too fat or too lean. The stockinet covering keeps the selected ham
moist and firm.
Ham in some form is a welcome part of either breakfast, luncheon or
dinner several days every week.
[Illustration: Spiced Baked Ham]
Bacon should be fine and firm—it is selected to suit varying tastes and
may be purchased with either the fat or lean predominating or evenly
distributed. Through the smoking process certain changes take place in
meats which render them more easily digested, hence bacon is one of the
most easily digested and savory forms of fat. As sources of heat and
energy, bacon and ham rank high.
Even for a small family, it is wise to buy a whole ham. This kind
of quantity buying is economical and the many ways to serve ham add
variety to your menus. In planning the use of the whole ham, first use
the slices for broiling, baked slice of ham, creamed ham and other
dishes requiring slices or cubes of ham. Use the last half of the ham
for baking in the piece.
Bacon in the piece or cartons of bacon should be kept on hand at all
times. A breakfast of bacon and eggs is the accepted breakfast and
may be quickly and easily prepared. A few strips of bacon add just
the right flavor to the roast fowl, meat loaf, larded tenderloin, or
casserole of vegetables or cereals.
The drippings from ham and bacon should be kept in a cold place and
used for shortening in spice cakes and cookies, for flavor in sauces
for vegetables and meats, for sautéing where the smoked meat flavor is
desirable, in the dressing for vegetable salads, and in the stuffing
for fowl.
MANY WAYS TO SERVE HAM AND BACON
BOILED HAM
=Boiled Ham with Apple Rings=—Cold or hot boiled ham served with a
border of apple rings fried in deep fat.
=Cold Ham with Sliced Pineapple=—Ham sliced thin served with one slice
of pineapple to each helping.
=Boiled Ham and Spinach=—Slices of boiled ham steamed over spinach,
served with border of ham surrounding spinach.
=Fritters=—Ground ham in a fritter batter with corn.
=Rissoles of Ham=—Diced boiled ham in cream sauce, baked in a pastry
case.
=Ham Patties=—Creamed boiled ham in patty shells.
=Timbales=—Creamed ham in timbale cases.
=With Apricots=—Cold boiled ham garnished with apricots.
=Ham au Gratin=—Cooked ham in cream sauce in casserole with layer of
cheese and buttered crumbs.
BAKED HAM
=Spiced Baked Ham=—Whole ham rubbed with brown sugar, stuck with cloves
and baked. (_See page 30_)
=Ham Roast Stuffed=—Boned ham, stuffed with pork forcemeat, tied,
steamed and baked. Served with celery sauce.
=Baked Ham with Apple or Corn Fritters=
=Baked Ham with Orange Sauce or Currant Jelly=
SLICE OF HAM
=Broiled Ham Steak=—Slice of ham half an inch thick, cut from large
part of ham.
_Armour’s Choicest Hams are branded STAR and are
covered with the stockinet_
MILK THE COMPLETE FOOD
Milk is nature’s own food. It contains all the food elements necessary
for body growth, protein, mineral salts, carbohydrates, fats, vitamines
and water. It is the indispensable food for the young. It lends itself
to a great variety of uses in the correct diet of the individual.
Modern housekeeping demands that a supply of a quality brand of canned
milk be in every pantry.
As an addition to coffee or tea, evaporated milk has long been a
recognized boon. Now, however, the convenience of this as a pantry
staple for the country, town or city home cannot be overestimated. It
is ever ready for the milk or cream call necessary to the completion of
a perfect festive meal, or the easily digested milk toast or eggnog for
the convalescent as well as the everyday baking need.
According to latest scientific experiments, the growth properties known
as vitamines, so rich in milk, are in no way affected by the process of
water elimination used to produce evaporated milk.
Evaporated milk is a product of the greatest importance to all families
far removed from the source of a reliable fresh milk supply. It is just
the pure milk with a large part of the moisture removed. It contains
all the natural butter fats, mineral salts, proteins, and solids of
the fresh milk. Nothing is changed in evaporated milk excepting the
quantity of water in the fluid. For that reason, when canned milk is
used to feed to children it is best to purchase a reliable brand of
evaporated milk. Condensed milk is whole milk reduced by heating; it
differs from evaporated milk in that it has 40% to 44% sugar added.
A high quality evaporated milk contains 26.16% solids and 69.24% water.
A test of the keeping qualities of this product demonstrated that
evaporated milk would keep sweet ten days after the can was opened. On
souring it may be used the same as soured whole milk and with equally
good results.
To use evaporated milk as whole milk, it should be diluted in the
proportion of one cup of evaporated milk to two and one-quarter cups of
water. This will give a product averaging a rich whole milk.
VARIETY OF USES
Evaporated milk is most satisfactory for cream soups; for sauces
for vegetables, fish and meats. Whipped for puddings (undiluted).
Used diluted, it gives splendid results in cakes, muffins, biscuits
and other flour mixtures. As cream for coffee, cocoa and chocolate,
cereals, fruits and puddings it adds food value and flavor. As a
beverage diluted with water or for eggnog it is just as satisfactory as
ordinary milk for children. For ice creams and custards, cream candies
and fudge it adds a smoothness and creaminess.
WAYS TO SERVE HAM AND BACON (Continued from page 16)
SLICE OF HAM
=Escalloped Ham with Peanut Butter=—Dressing of crumbs, celery and
seasoning, covered with slice of ham spread with peanut butter,
buttered crumbs and baked until brown.
LEFT-OVER HAM
=Ham Omelet=—Cooked ham cut fine and folded into an omelet.
=Croquettes of Ham with Green Peas=—Ham ground, mixed with a thick
white sauce, seasoned and formed in croquettes. Served on platter with
creamed peas.
=Tomato Stuffed with Ham=—Minced ham and rice pressed into tomato
shells and baked.
=Sweet Peppers Stuffed with Ham=—Cooked ham cut fine, mixed with crumbs
and pressed into peppers.
=Ham Sandwiches=—Minced ham, chopped pickles and mayonnaise.
=Ham Salad=—Diced ham, diced celery, baked beans and mayonnaise. Served
on lettuce.
=Ham à la King=—Diced cooked ham with green pepper, pimento and
mushrooms in cream sauce.
FRIED HAM AND BACON
=Ham and Eggs=, =Ham Cutlets=, =Boiled Bacon=, =Bacon and Eggs=, =Bacon
with Fowl=, =with Veal=, =with Flank Steak=, =with Fish=, =Bacon= as
seasoning in dressings, =Casserole of Bacon and vegetables=, =Creamed
Bacon=, =Omelet=, =Bacon Sandwiches=, =Club Sandwiches= (Broiled bacon
and white meat of chicken between slices of toast).
SAUCES FOR HAM AND BACON
=White Sauce=
=Oyster Sauce=
=Egg Sauce=
=Cheese Sauce=
=Yellow Béchamel Sauce=
=Brown Tomato Sauce=
=White Mayonnaise Sauce=
=Buerre Noir=
=Cider Sauce=
=English Apple Sauce=
=Horseradish Sauce=
_Armour’s Veribest Evaporated Milk, highly satisfactory
for all milk needs_
TISSUE BUILDING FOODS
CHEESE
Cheese has an important mission in the dietary; served as an
accompaniment, it adds food value, flavor and distinction. In large
quantities it may take the place in food value of the meat dish. It
must, of course, be served in combination with vegetables or cereal
food to supply the proper bulk.
Cheese contains protein and fat. It builds tissue and creates heat and
energy. For variety it may occasionally be served as the main food for
a meal—and adds zest when used in salads and other table specialties.
In fuel value, one pound of cheese is equal to three and one-third
pounds of baked beans—or three quarts of whole milk, twenty-five
average size eggs, or of peanut butter approximately three-fourths
pounds.
Popular cheese dishes are Spaghetti and Cheese, Macaroni and Cheese,
Cauliflower and Cheese au Gratin, Potatoes au Gratin, Melted Cheese
Sandwiches, Cheese Crackers, Eggs au Gratin, Cheese Croquettes, etc.
PEANUT BUTTER
Peanut Butter is a highly concentrated, rich food, containing protein,
carbohydrates and fat, all in large proportion. For this reason it may
be used as a main dish in the menu in proper combination. Peanut loaf,
peanut soufflé, peanut omelet, and peanut salad are fitting main dishes
for the dinner or luncheon.
In order to properly balance in the diet, peanut butter must be
combined with foods of more bulk and less food value. Salad dressing
and peanut butter make excellent sandwiches. Combined with tomato pulp
and milk, peanut butter forms delicious soup. It may be used to flavor
and to shorten cookies and drop cakes. It also adds to custards or
salads. Due to its popular flavor, it also lends itself for use in the
making of delicious confections.
BEANS
Beans are in the class with meat and cheese as protein food and may
alternate with them as the main dish in the menu. They offer a variety
to the menu served as bean loaf, soufflé, croquettes, relish, salad, or
as purée.
The choicest commercially prepared pork and beans are made from
selected double hand-picked Michigan pea beans with carefully selected
government-inspected pork. They are cooked by the Appert Dry Steam
Process, thereby blending and retaining all the delicious bean flavor.
This dry steam process renders the beans more easily digestible than is
possible for home-cooked beans.
EGGS
Eggs contain all of the elements necessary to life. Next to milk,
selected eggs are the most economical source of animal protein and,
like milk, contain the growth elements popularly known as fat soluble
A. Vitamines.
The highly concentrated food value of eggs makes it necessary to
combine them with such starchy foods as bread or potatoes so that there
will be sufficient bulk food for the stomach to act upon. Eggs are an
excellent substitute for meat and are as indispensable as sugar in
cooking. It is necessary to cook eggs slowly and at a low temperature
to have them easily digested.
WAYS TO SERVE EGGS
Soft Boiled
Hard Boiled
Fried
Scrambled
Omelet
Creamy
Eggs à la Goldenrod
Poached
Steamed
Egg Salad
Curried
Eggs in Tomato Sauce
Eggs Beauregard
Deviled
Egg Croquettes
Egg Loaf
Eggs au Gratin
Shirred
Eggnog
Grape Yolk
Eggs à la Suisse
Eggs with Spinach
Scalloped
Eggs Benedictine
[Illustration: A satisfying combination ready at a moment’s notice]
_Your dealer can get the tissue building foods under
the Armour Oval Label_
THE TASTY SAUSAGE
Delicately seasoned sausage, made of carefully selected
Government-inspected meats, has a very definite place as a staple food.
Sausage is all food, no waste, and most appetizing. The correctly
blended seasonings of high-grade sausage, fresh, smoked or dry, start
the gastric juices and act as an aid to digestion.
FRESH PORK SAUSAGE
Fresh pork sausage is very high in fuel value, the fat adding to the
protein, heat and energy-producing material. This makes it essentially
a cold-weather food. The drippings should always be saved to use as a
sautéing medium or shortening.
HOW TO SERVE
Fresh sausage, either links or bulk. Fry and serve with toast, pancakes
or muffins, mashed potatoes, rice or hominy, for breakfast, dinner or
luncheon. Stuff potatoes and apples with fresh pork sausage, bake and
serve as a nutritive luncheon novelty.
Tart fruit always adds to the meal of which fresh pork sausage is the
main dish.
SMOKED SAUSAGE
Bologna and Frankfurters have gained wide reputation as dependable
meats satisfactory for all informal occasions. They are made of pork,
beef, and mutton. They are carefully spiced with delicate mild spices.
SUGGESTIONS FOR SERVING
Smoked sausage may be used for any meal. The Bologna is preferable for
luncheon dishes and picnics; the Frankfurters for any hot meal.
[Illustration: Frankfurters offer many possibilities]
Left-overs of either sausage may be made into such appetizing breakfast
dishes as omelet, creamed sausage on toast or heated in the oven with
mashed potatoes.
[Illustration: More than the best breakfast]
DRY SAUSAGE
As dry sausage is a product which originated across the water, American
housewives are rapidly learning to appreciate its higher food value.
Fresh U. S. Gov’t inspected meat cuts are selected and combined with
the choicest seasonings and subjected to unique curing processes,
making this a most delicious food ready to eat. There is a wide variety
to suit every taste. Recipes from Italy, France and the other foreign
countries are followed or improved upon to make American dry sausage
the superior food it is.
Dry sausage may be made into a great variety of appetizing dishes or
served sliced, cold. It is wholesome and nutritious. An attractively
garnished platter of Dry Sausage is a favorite for a cold meal.
HOW TO SERVE
BREAKFAST: Creamed dry sausage with apple-fritters; diced and cooked in
pancakes; stuffed into potatoes before baking; or in fritters.
LUNCHEON: Dry sausage croquettes, dry sausage sandwich; cheese and dry
sausage rarebit; omelet au summer sausage.
DINNER: Dry sausage dressing for fowl or meat, dry sausage stuffed
in peppers, dry sausage with tomato sauce; potatoes stuffed with dry
sausage and cheese; dry sausage meat loaf; casserole of dry sausage and
hominy.
_Armour’s Sausage of all varieties is nationally famous
for delicacy of flavor and wholesomeness_
READY TO SERVE MEATS
As the many advantages of ready-cooked canned meats have become
more generally known, their universal use has constantly increased,
so that to-day thousands of housewives maintain on their pantry
shelves a variety of canned meats to supply all regular and emergency
requirements.
Meat was first put up in cans to prolong its keeping qualities,
especially during the hot weather season. So uniformly successful were
these experiments that the original purpose has been almost forgotten,
and canned meat now occupies an all-year-round prominent place in the
national food supply.
When canned meats are sold under a nationally known brand name, such
as Armour’s Veribest, you can be sure that the meats are carefully
selected, U. S. Government inspected, and prepared, cooked and seasoned
in sanitary, scrupulously clean kitchens by the most expert chefs.
Complete sterilization, accompanied by a vacuum process of sealing,
guarantees their perfect keeping qualities and enables the home manager
to serve this meat on her table with all the deliciousness of meat
prepared by the nation’s most expert cooks.
The cost per pound is a trifle higher than fresh meat, but it is
already cooked, there is no shrinkage, it is 100% edible, and therefore
can be served on the table at a relatively lower cost. Canned Meats
served either hot or cold can be prepared in as many appetizing ways as
fresh meat.
The housewife should always buy canned meats by brand name; for the
label, plus the U. S. Government Inspection stamp, is the safest buying
guide that can be found.
In every home where meals are served regularly it is a great
convenience to have on the pantry shelf a complete supply of canned
meats, for it takes the guesswork out of cookery, saves time and labor,
and assures the home manager of a successful meat dish for any regular
or emergency meal.
Any first-class dealer can supply you with a complete variety of high
quality canned meats.
Always read the label when buying and be sure to look for the U. S.
Government inspected and passed legend on every can of meat you buy.
MEAT LOAF
Meat loaf is made from choice selected Government Inspected meats.
Prepared commercially by chefs who daily use the same accurate
measurements of beef and pork trimmings combined with macaroni, eggs,
cheese and seasonings. The results are standard products. When whole,
the loaves average about six pounds in weight.
Meat loaves are widely popular, time and energy savers for the
housewife and may be purchased in any amount desired, from your
butcher, grocer or delicatessen.
VARIETY OF LOAF GOODS
Special Loaf—Selected beef and pork, macaroni, eggs, cheese and
seasonings.
Meat Loaf— “ “ “ “ bread crumbs, eggs and
seasonings.
Veal Loaf— “ veal “ “ cracker meal and seasonings.
In more elaborate form are jellied loaves. Such meats as tongue, tripe,
pigs’ feet, corned brisket of beef and ox lips are selected, cooked
whole, covered with gelatine and molded into loaf form. They require no
home preparation, are ready to slice and serve.
JELLIED LOAVES
Jellied Lambs’ Tongue
Jellied Tripe
Jellied Pigs’ Feet
Corned Beef and Gelatine
Jellied Luncheon Tongue
Jellied Ox Tongue
LUNCHEON MEATS
Luncheon meats are made of selected pork trimmings cut in somewhat
larger portions than for the loaf meats. These meats, carefully
seasoned, mixed and cooked, suggest a great variety of dishes.
As an appetizer, sandwich fillers, sliced cold on lettuce or in salad,
luncheon meats have come into great favor.
New England Style Veribest Luncheon Meat
Berliner Style “ “
Minced Style “ “
EXTRACT OF BEEF
Extract of Beef adds the distinctive touch to many meat and fish
sauces, soups and gravies. It is a valued meat extender as it adds the
meat flavor necessary to make a small amount of meat, flavor a large
amount of cereal in a loaf or croquettes. Many salads and vegetable
dishes are greatly improved by the addition of a bit of Extract of Beef
to the sauce.
VARIETY OF SAUSAGES
(Continued from page 19)
=DRY SAUSAGE SMOKED= Summer Sausage, Salami,
Scandinavian, Mettwurst, Nola.
=DRY SAUSAGE UNSMOKED= Milan Salami, Coppa, Capicolli,
Arles, Menage, Sopressata, Peperoni, Mortadella.
=FRESH SAUSAGE= Veribest Farm Style Pork Sausage,
Blood Pudding, Bologna Style Sausage, Frankfurt Style
Sausage, Garlic or Knoblach, Head Cheese, Liver
Pudding, Pure Pork Sausage.
A wide variety of superior sausage is put up in cans
for convenience in keeping. Available under the quality
brand are the following:
Luncheon Sausage
Frankfurter Style Bratwurst
Oxford Style Sausage
Vienna Style Sausage
_Select Armour’s Canned Meats for your pantry_ (_See
pages 14-17_)
FATS FOR SPREADS AND COOKING
[Illustration]
A properly balanced diet contains a regular supply of fat. The
ideal diet determined by weight, height, occupation and general
health of the individual contains just sufficient quantity of fat
and carbohydrates to give the required amount of heat and energy.
In popular terms, one-fifth of the diet should consist of fat. Much
of this may be fat of vegetables or meats, but some of it should be
butter fat or its equivalent, especially for children because of the
vitamines it contains. Scientists agree that oleo oil also contains the
growth-promoting elements.
The necessity of fat in the diet has been proven by numerous
experiments. Animals lacking certain fats do not grow and cannot
reproduce. Disastrous results have attended nations where shortage of
supplies made it impossible to include the necessary fat in the diet.