yolks of the eggs very, very light. Add the cornmeal and melted butter
and the salt, and beat until very light, moistening with the milk. Then
add the whites of the eggs, beaten to a stiff froth. Beat all well
together. Pour into shallow tins and bake quickly. This is the real
creole corn bread, so highly praised by all tourists through Louisiana.
The secret of the exquisite flavor depends upon the proper beating of
the eggs, as well as on the rising of the corn bread itself. If the
eggs are well beaten, the corn bread will need neither soda nor baking
powder to make it rise properly. Some add a tablespoonful of sugar when
they wish to have sweetened corn bread. Corn bread, to be delicious,
should always be served hot and generously buttered.
_Armour’s Veribest Dry Sausage or Veribest Pork Sausage
improves the dressing for any fowl_
THE POPULAR SANDWICH
The sandwich plays such an important part in the diet
that its food value from the standpoint of balanced
ration is of interest. A sandwich, being composed
of slices of bread filled with meat or fruit and
salad dressing, constitutes a meal when coupled with
a beverage. All food principles are present and in
the right proportions. A sandwich embodies protein,
carbohydrate, mineral matter and fat.
Bread for sandwiches should be twenty-four hours old. Remove all
outside crusts or not, as desired, before slicing. Slice very thin, for
sandwiches should be dainty. Always cream the butter. It not only goes
farther, but spreads more easily.
Cold sliced meats form dainty sandwiches of fine flavor. Chopped
pickles, olives, capers or other adjuncts improve meat sandwiches by
adding a tart, spicy flavor.
Butter is often mixed with creamed cheese, chopped anchovies, or
other material of like nature, to form sandwich pastes for filling.
An ordinary sized loaf of sandwich bread should make between two and
three dozen dainty sandwiches. One-half pound of butter is allowed for
spreading this number of sandwiches.
SANDWICH SUGGESTIONS
WHITE BREAD
Star ham, mayonnaise, chopped pickles, lettuce. Cold chopped veal,
mayonnaise, chopped peppers, pimentos. Cold chopped pork, mayonnaise,
chopped parsley, lettuce. Star ham, Thousand Island dressing, lettuce.
Cold chopped pork, boiled dressing, chopped olives.
BROWN BREAD
Cream cheese, chopped nuts, green chopped olives, lettuce. Chopped
almonds, Thousand Island dressing, lettuce.
RYE BREAD
Grated American cheese, mayonnaise, chopped green peppers. Chopped
liver sausage, mayonnaise, chopped chives, lettuce. Sliced tongue,
lettuce. Chopped egg and cress, lettuce. Bean paste, and chopped ham
and pickles.
WHOLE WHEAT BREAD
Chopped figs, mayonnaise, chopped prunes. Chopped orange peel,
mayonnaise. Chopped cherries, nuts, mayonnaise. Cucumber and tomato,
mayonnaise, lettuce. Tomato, mayonnaise. Cottage cheese and cress,
boiled dressing.
NUT BREAD
Cold sliced chicken, mayonnaise, lettuce. Chopped ham and egg, boiled
dressing, lettuce. Deviled turkey, parsley, boiled dressing.
GRAHAM BREAD
Star Summer Sausage, lettuce. Caserta Peperoni chopped with green
peppers. Cooked sweetbreads, chopped, dressing, lettuce. Strassburg
liver pudding, lettuce.
RAISIN BREAD
Corned beef, lettuce. Chopped dry sausage, pimento, boiled dressing.
Loin roll, tomato ketchup. Smoked ham, lettuce.
USE OF LEFT-OVERS
Waste has no place in the substantial American home. The wise home
manager uses every bit of wholesome edible product for food. She makes
tasty dishes of all left-over foods. A bit of extract of beef adds just
the flavor necessary to make many left-over meat and vegetable dishes
favorites with the family.
Left-over egg yolks are rich in fat and may be used with skimmed milk
in making custards, pudding sauces, salad dressings, noodles and in
soups or drinks. Left-over whites may be used to clear coffee, consommé
or bouillon.
Left-over bits of cheese are excellent as garnishes and as flavoring
for soups and milk sauces; they not only add a great deal of fat, but
some protein also. Cheese may be grated, added to white sauce and
served on toast. This makes a fine, tasty luncheon dish.
[Illustration]
_Armour potted and deviled meats make most appetizing
sandwich fillers_
FEEDING THE YOUNGER GENERATION
The fundamental principle in child feeding is the gradual development
of the digestive powers.
A normal child fed upon his mother’s milk doubles in weight in the
first six months of his life, largely because his food is adapted to
his needs. Never will he double his weight so rapidly again.
Cow’s milk is the safe staple throughout the second year. Milk is
easily assimilated; its protein furnishes nitrogen in the best form
for muscle building, and its fat provides the valuable vitamines. The
mineral salts, so necessary to bone formation, are also found in this
valuable food. Great care must be exercised to maintain clean, pure
milk.
Eggs, cereals, orange juice, tomato juice, or other mild fruit juices
(a few spoonfuls at a time), round out the diet.
When the teeth are cut, stale bread or dry toast should be added to the
diet, to train the child to masticate.
When the children grow older they should be gradually given a variety
in diet and, above all, trained to eat what is put before them without
comment. Avoid monotony; children as well as adults enjoy change in the
form in which food is served.
A normal child three to four years old needs 1100-1400 calories of
food per day; at the age of five, 1435-1517 calories are required; at
the age of six, 1530-1575 calories; and at seven, 1600-1700 calories,
according to weight.
Milk and eggs continue to supply the necessary protein, even after
green vegetables are introduced, and a plain, simple dessert may be
served at the end of a meal.
Each day’s menus should contain some protective foods. Breakfast is an
important meal for the school child and should be given early so the
child is not hurried or worried by fear of being late. Many children do
poor work in school because they are not sufficiently nourished, and
frequently the meager breakfast is at fault. A regular meal schedule
should now be established and strictly adhered to. Irregularity is a
grave error in child feeding.
Milk, to the extent of a quart a day, should be continued up to the
twelfth year. Evaporated milk contains all the food properties of fresh
milk.
References:
“Diet for the school child”—_Health Education No. 2;
United States Bureau of Education, Washington, D. C._
“Diet for school children”—_Purdue Agricultural Exp.
Station Leaflet No. 103, LaFayette, Indiana._ “Feeding
a child from 9 months to 2 years”—_Iowa Ag. Ext._
CARE OF FOOD IN THE HOME
_Much waste of food is due to carelessness in handling after it
is delivered in the home. Thus the benefits of the elaborate care
exercised in bringing the food to the consumer are sometimes lost by
the carelessness of the housewife._
Few of us realize the patient care and ofttimes burdensome labor
incident to food production. The long hours of labor necessary to
produce food in any form should give us a wholesome respect for it when
it comes into our kitchen all ready to form a part of the family diet.
In case of vegetable foods, the preparation of the soil, selection
of seed, the planting, care while growing, harvesting and perhaps
threshing, all demand great care and much labor upon the part of the
farmer and his family.
The food product ready, it is put to one of two uses—fed to the live
stock from which we obtain our milk, butter, cheese, meat and meat
products, or it is sent to factories where by means of much more labor
and care it is further prepared for our table. By canning, as in case
of fruits and vegetables, by milling of grains, or, if the product is a
meat animal, by the many complicated processes of packing, the food is
prepared for transportation.
Perishable foods must be cared for in cold storage and transported
in refrigerator cars, all of which occupies the time and energy of
thousands of people.
Next, the retailer adds his services, and the article which has cost
so much in money and energy is finally delivered in the home in good
condition.
It is the duty of the housewife to unpack and properly put away all
foods as soon as they are delivered.
Place butter, milk, oleomargarine, shortenings, and frying mediums,
eggs, and meat, as well as other perishables, in appropriate
receptacles and put them in the refrigerator. Meat should be unwrapped,
placed on a plate and set in the refrigerator, but never directly on
ice. Fresh salad materials should be cleaned, wiped dry, and put in a
salad bag, in a cool place.
Place cereals, syrups, coffee, tea, spices, baking powder, salt,
extracts and all canned foods upon the pantry shelf or in the
convenient kitchen cabinet.
_Select foods carefully and use them with respect_
TO HELP THE HOSTESS
To observe the rules given for maid service when without a maid, would
be an unnecessary tax upon one’s time and strength. The serving can be
done nicely if attention be paid to certain points.
To avoid disturbance and frequent rising from the table, all foods
which the temperature of the rooms will not affect should be placed
upon the table or the serving table.
It is a good plan to have some young member of the family circle
perform what service is required. For this kind of service it is
permissible to remove plates or dishes two at a time, one in each hand,
and to leave a person without a plate. This is, of course, contrary to
conventional service.
A FEW STANDARD RULES FOR SERVING
1. Pass and place everything from the left, except beverages and extra
silver belonging on the right.
2. Place and remove plates one at a time. To save time, two plates may
be brought to the dining room. Place one on the serving table and the
other on the dining table; return to the serving table for the second
plate, rather than to the pantry.
3. Use a folded napkin in the hand under all dishes served which
contain food.
4. Use a tray only when passing or removing more than one article, as
cream and sugar, or salt and pepper.
5. In removing a course, first take all dishes containing food, then
soiled plates and silver.
6. Special watchfulness should be given by the maid that each person’s
needs are attended to.
7. Two pieces of silver placed on a platter containing food to be
served are more convenient than one, for the person serving himself.
8. No sound of preparation should come from the pantry.
9. Hot dishes must come to the table hot and served on hot plates. Cold
dishes must be cold and served on cold plates.
10. A maid should always wear a clean fresh dress and apron.
PREPAREDNESS MAKES DOING EASY
The great majority of the American housewives do their own work.
A bit of hourly help now and then is the extent of help in thousands of
representative homes.
To be able to prepare a perfect meal, have the house in order, the
children happy and spotless, the table attractively set, and to serve
the meal oneself at the same time retaining one’s poise, occupying the
hostess’ place at the table, directing the conversation and creating
a feeling of true hospitality is, perhaps, the greatest test of one’s
generalship.
These suggestions will help make the accomplishments a pleasure.
The “Day Before”
1. Plan menu and do all buying excepting fresh salad materials.
2. Prepare as much as possible of the company meal.
3. Put the house in order.
4. See that all silver, china, glassware and linen is in perfect
condition.
The “Day Of”
1. Set the children at an interesting game early in the day where they
will be free to romp. They will then want a rest at your busy time.
2. Think what a joy these guests are to be and how happy you want to
make everyone.
3. Do necessary finishing touches, arranging decorations, and rest ten
minutes, enjoying your anticipated pleasure before beginning the actual
preparation of the meal.
4. Manage a rest period of twenty minutes before dressing for dinner,
and call to mind a few amusing incidents to relate.
The ideal hostess is never tired or worried and has a fund of
interesting conversation.
THE THREE FORMS OF TABLE SERVICE
1. The Russian Service is most formal. No food is on the table except
candy and nuts. All serving is done from the pantry or the serving
table. The food is attractively arranged upon suitable dishes from
which each person helps himself; or portions may be arranged upon
plates, one of which is placed before each person. The former method is
preferable.
2. The English Service is informal. The food is placed upon the table
and served by those seated at the head and the foot. If one has a maid,
the passing is done by her; if not, by those sitting at the table.
3. The Mixed Service is a combination of the two mentioned and requires
the service of a waitress. Some of the courses are served “from the
side” (Russian), and some “from the table” (English). Frequently the
meat is served from the table and the accompanying vegetables served
from the side (Russian).
_Manage your buying so that your guests may enjoy your
company as well as your feasts_
FOOD VALUES
The body needs food to keep it warm, to furnish energy for the
activities of daily life; to build and repair tissue and to regulate
the body process.
Proteins, fats, carbohydrates, mineral matter, and water, are the chief
classes of food. The chief work of proteins is to build and repair
tissue. Meat and milk are the principal sources of protein. Nuts,
vegetables and some cereals also supply this element.
Carbohydrates are the starches and sugars. They are found in
vegetables, cereals, and fruits and give heat and energy to the body.
Fats give two and a half times as much energy as any other food.
Mineral matters enter into the composition of the body tissues and
blood. They act as regulators, preserving the alkalinity of the body.
They are found in varying proportions in all foods, but milk contains
all the essential ones.
Vitamines are necessary for growth and are abundant in leafy vegetables
and milk. Foods rich in vitamine content are known as protective foods.
They prevent the development of deficiency and old age diseases.
Water is necessary as a carrier and regulator. It aids digestion,
removes waste, and keeps the temperature normal.
Balanced Rations
A general balance of food should be maintained in each day’s diet:
1/5th meat or meat alternatives, 1/5th fat, and 3/5ths carbohydrates,
with a serving of fruits and vegetables and plenty of liquid, completes
the necessary variety.
WHERE THE CALORIE COMES IN
Before assimilation, the food we eat must be oxidized or burned. The
heat resulting from this oxidation is measured in terms of calories, or
heat units.
While the number of calories supplied by the diet is important, the
proper balance as to the classification of the food is of prime
importance. We cannot build up the diet on calorie values alone without
consideration of the food elements.
Rubner’s Chart of Calorie Requirements
Man at light work 2500 to 2800 Calories per day
Man at moderate work 3000 to 3500 “ “ “
Man at very hard work 4000 to 5000 “ “ “
Woman at light work 1800 to 2400 “ “ “
Woman at moderate work 2400 to 2800 “ “ “
Child from two to six 1200 to 1800 “ “ “
Child from six to fifteen 1800 to 2500 “ “ “
Aged Man 1800 to 2000 “ “ “
Aged Woman 1600 to 1800 “ “ “
(The above is computed on persons of average weights.)
PROTECTIVE FOODS
The responsibility for the correct development of a family rests more
and more surely at the door of the one who plans and cooks the meals
for that family.
Nutrition experts are continually making careful tests and giving
us valuable information through the newspapers and women’s national
publications. With such easy access to the fundamentals of correct
eating, it comes close to criminal negligence for a mother to feed her
family improperly; the present percentage of under-nourished children
is appalling, and many of these are in the homes of the well-to-do.
The most important “food finding” of the year has been the information
given the public regarding Protective Foods, sometimes called dietetic
ferments or the foods rich in the vitamines that promote growth and
those rich in the vitamines that protect one from deficiency diseases
such as scurvy, beriberi, pellagra and less dangerous skin diseases.
Milk and its products, butter and cheese, are foremost growth
promotors. In this class comes also the yolk of eggs, glandular meats,
and grains with the living germ still intact. Leafy vegetables, such
as spinach, lettuce, cabbage, chard, cauliflower, kale, all greens,
water cress, onions, string beans, and a few others are classed with
protective foods.
While Professor McCullom does not yet definitely list the tomato under
protective foods, it is found to have valuable protective qualities,
often being substituted for orange juice in preventing scurvy in baby
feeding. The protective substance of the tomato is not easily destroyed.
Experiments are continually being completed which add new foods to this
important group.
[Illustration: Dainty garnishing adds much to table attractions]
_Armour’s Veribest Evaporated Milk is a staple for the
completely appointed pantry shelf_
GENERAL HOUSEHOLD APPLIANCES
1—General Kitchen Equipment
Stove
Ice chest
Kitchen cabinet
Kitchen table
Recipe file
Teakettle
Kitchen scales
Coffee grinder
Bread board
Chopping bowl and knife
Pancake turner
Waffle iron
Egg beater
Cream whip
Flour bin
Spice boxes
Match holder
Skewers
Spatula
Jar labels
Strainers
Skimmer
Trays
Grater
Nutmeg grater
Kitchen spoons
Kitchen knives and forks
Garbage pail
Waste basket
2—For Cleaning Purposes
Dish pan
Rinsing pan
Tea towels
Dishcloths
Glass towels
Scraper
Crumb tray
Dust mop
Wet mop
Scrubbing pail, wringer attachment
Broom
Dustpan
Radiator brushes
Window cleaner
Chamois
Sink brush
Dust cloth
Oil mop
Silver cleaner
3—Laundry Equipment
Electric washing machine
Electric wringer
“ iron or set of irons
Set of tubs, wooden or galvanized iron
Clothes stick
Clothes mangle
Ironing board
Clothes rack
Boiler
Clothes sprinkler
Patent clothesline
Clothespins
Clothespin bag or apron
Clothes hamper
Clothes basket
Bottle bluing
Starch
High-grade laundry soap
Ammonia
Beeswax
Borax
Meat Cookery
TO PREPARE LESS EXPENSIVE CUTS OF MEATS
Fireless cooker
Pressure cooker
Self basting roaster
Meat chopper
Chafing dish
Double boiler
Casseroles
Baking pan
_Pyrex_, _square_, _oblong_, _oval_
_Aluminum_, _square_
_Tin_, _various sizes and shapes_
Scoring knife
Meat plank
Meat saw
Soup kettle
Vegetable cutters
TO PREPARE PRIME MEATS
Grill
Iron griddle
Self basting roaster
Broiler
TO MAKE TASTY LEFT-OVER DISHES
Casserole
Deep frying kettle
Griddle
Ramekins
Deep fat frying equipment
_Dutch Kettle_
_Long Fork_
_Wire Basket_
_Skimmer_
Fish Cookery
Skillet
Fish mould
Fish plank
Colander
Chafing dish
Casserole
Baking dish
Vegetable Cookery
HOT VEGETABLES
Vegetable brush
Colander
Nest of stew pans
_One 1 pt. capacity_
_Two 1 qt. capacity_
_Three 2 qt. capacity_
_Two 3 qt. capacity_
Paring knives, aluminum, wooden, square handled
Cabbage shredder
Chopping bowl and knife
Set of fancy vegetable cutters
Potato ricer
Potato masher
Baking dishes
_1 square_
_1 oval_
_1 oblong_
Steamer
Salad Materials
Salad bag
Wire basket or colander
Salad moulds
Mayonnaise mixer
Desserts
PASTRY, CAKES, PIES, ETC.
Nest of 6 mixing bowls
Extra flour sifter
Measuring cup
Rolling pin
Bread board
Marble slab
Cutters
_1—Doughnut_
_2—Biscuit_
_3—Fancy cake and cooky cutters_
Wire whisk
Dover egg beater
Spatula
Cake racks
Russian tins or sheets
Muffin tins
Pie tins
Cake tins
_Oblong_, _round_, _square_
Holed cake tins
Patty tins
Pastry tube
PUDDINGS, ICES, SAUCES, ETC.
Moulds
Ice cream freezer
Double boiler
Wire whisk
Dover egg beater
Cream whipper
12 Individual pudding moulds
Stew pan
Lemon squeezer
Breads
Bread mixer
Bread tin
Bread pan, 4 qt. capacity
_Properly arranged equipment and an Armour Pantry
practically eliminate kitchen drudgery_
TIME TABLES WEIGHTS AND MEASURES
Accurate measuring of materials, heat and time are primary factors in
successful cooking. Every kitchen should have a weighing scale and a
measuring cup.
TABLE OF WEIGHTS AND MEASURES
3 teaspoons 1 tablespoon
16 tablespoons 1 cup
2 “ butter 1 oz.
4 “ flour 1 “
1 square Baker’s chocolate 1 “
⅓ cup chopped almonds 1 “
2 cups 1 pint
4 “ flour 1 lb.
2⅔ “ corn meal 1 “
2 “ gran. sugar 1 “
2⅔ “ brown sugar 1 “
2¾ “ powdered sugar 1 “
4¾ “ rolled oats 1 “
2 “ finely chopped meat 1 “
LIST OF EQUIVALENTS IN MEASURE
c.—cup
tbsp.—tablespoon
tsp.—teaspoon
4 saltspoonfuls = 1 teaspoonful
4 teaspoonfuls dry = 1 tablespoonful dry
3 tsp. liquid = 1 tablespoonful liquid
16 tablespoonfuls = 1 cupful dry ingredients
12 tablespoonfuls = 1 cupful wet ingredients
2 cupfuls = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
LIST OF EQUIVALENTS IN FOODS
1 lb. cornstarch = 3 cups—2 tbsp.
1 lb. butter = 2 “ —2 tbsp.
1 lb. lard = 2 “ —2 tbsp.
1 lb. bran = 9 “ —2 tbsp.
1 lb. rice = 2 “ —½ tbsp.
1 lb. rye flour = 3⅞ “
1 lb. pastry flour = 4 cups
1 lb. bread flour = 4 “
1 lb. confectioner’s sugar = 2⅞ “
1 lb. light brown sugar = 2¾ “
1 lb. pulverized coffee = 5½ “
1 lb. graham flour = 3¾ “
1 lb. entire wheat flour = 3½ cupfuls plus 1 tablespoonful
1 lb. granulated corn meal = 3 “ “ 1 “
1 lb. granulated sugar = 2 “
Abbreviations Generally Used
c.—cup.
tsp.—teaspoon.
tbsp.—tablespoon.
TIME AND TEMPERATURE
It will not be long before thermometers will be generally used as
kitchen appliances. Until then we must show how we may know when a food
is cooked, instead of stating the exact number of minutes required. It
is better in most cases to subject foods to a moderate heat for a long
time, than to intense heat for a shorter period. The shape and size of
the article to be cooked and the variety and age of fruit or vegetables
must be considered.
STANDARDIZED OVEN TEMPERATURES
Temperatures used in class work in Columbia University
SLOW MODERATE HOT OR QUICK VERY HOT
250°-350° 350°-400° 400°-425° 425°-500°
Custards Bread Biscuits Roast Meat
Meringues Cakes Cookies Roast Poultry
Pastry Pastry, Tarts
Rolls Puff Paste
TIME TABLE FOR BAKING
Biscuits, baking powder 15 minutes
Bread (1 lb. loaf) white 60 “
Bread (1 lb. loaf) graham 40 “
Rolls or biscuits (raised) 20 “
Gems or muffins 30 “
Corn bread (thin) 20 “
Corn bread (thick) 35 “
Sponge cake 45 to 60 “
Layer “ 20 to 30 “
Loaf cake 40 to 60 “
Pound “ 1¼ to 2 hours
Indian or plum pudding 2 to 3 “
FRYING
Muffins, fritters, doughnuts 3 to 5 minutes
Croquettes and fish balls 1 “
Potatoes, cut thick 10 “
Breaded chops 5 to 8 “
Fillet of fish 5 to 10 “
Small fish 5 “
TIME TABLE FOR BROILING
Steak (1 inch thick) 10 to 12 min.
Steak (2 in. thick) 15 to 20 “
Pork chops (cook slow) 30 to 40 “
Mutton chops 7 to 10 “
Fish 15 to 20 “
TIME TABLE FOR ROASTING
Beef roast (rare) 15 min. to warm through 12 min. per lb.
Beef roast (well done) “ “ “ “ “ 15 “ “ “
Mutton leg “ “ “ “ “ 10 to 15 min. per lb.
Mutton shoulder “ “ “ “ “ 15 min. per lb.
Lamb roast “ “ “ “ “ 18 “ “ “
Veal roast “ “ “ “ “ 18 “ “ “
Pork roast “ “ “ “ “ 30 “ “ “
Chicken “ “ “ “ “ 15 to 18 min.
Goose “ “ “ “ “ 18 min. per lb.
Duck “ “ “ “ “ 18 “ “ “
Turkey, large Roast in slow oven 4 to 5 hours
Turkey, small “ “ “ “ 3½ to 4 hours
Ham, medium weight Moderate oven 4 to 5 hours
_Your dealer will get the Armour Quality foods if you
demand them_
INDEX
BREADS
PAGE
Baking bread 39
Beaten biscuit, _recipe_ 40
Corn fritters, _recipe_ 40
Good bread, qualities of 39
Hominy bread, _recipe_ 39
How to judge bread 39
Points to remember in bread making 39
References regarding bread 39
Rolled oats bread, _recipe_ 39
Southern egg bread, _recipe_ 40
CEREALS
Cold cooked cereals 38
How to serve cereals 38
Table for cooking cereals 38
Use of cereals in the diet 38