with an old toothbrush dipped in this I brush the stained parts well.
Then I rinse the article thoroughly, first in clear, warm water, and
then in cold. The brush should be destroyed after use, as oxalic acid is
poisonous.
To Wash Chiffon
To wash chiffon, wind the material round a bottle. Make a good lather of
soap and water. Immerse the bottle, and move backwards and forwards in
the lather for about five minutes. Rinse in clear, lukewarm water in
which has been dissolved a small piece of gum arabic. Then unwind the
chiffon, spread on the ironing board, lay a clean, thin cloth over it,
and iron with a very hot iron.
A Black Hat
The very best way to clean a black hat, whether it be chip, mohair, or
tagel, real or imitation, is to make some rather strong tea, and, after
brushing all dust from the hat, apply this with a small brush. Saturate
the hat thoroughly, and when dry it will be as perfect in colour and
appearance as when first bought.
If you want the hat to be stiff, add half a teaspoonful of liquid gum to
the tea, and mix well before applying. The hat will then keep its
stiffness, but will not have a glossy appearance.
Real Lace
Real lace should never be washed, but can be cleaned in the following
way. Put it between layers of tissue paper well sprinkled with calcined
magnesia, place between the leaves of a book, and under a heavy weight
for three days. Then shake the powder out and the lace will be perfectly
clean.
Small Pieces from the Whole Ham
The economy of buying a whole ham at once instead of a pound
or a slice is apparent to every housewife who studies her
weekly bills. The initial cost is less--many trips to the
store are saved and the housewife has the chance of using
all of the ham--trimmings, skin, bone, etc., etc.
HAM TOAST
Grind or chop enough Armour's Star Ham to make a cupful, using a little
of the fat. Melt one tablespoon of butter in a sauce pan and add one
tablespoon of flour. As soon as blended add one and one third cups of
milk. When slightly thickened add the ham and the whites of two
hard-boiled eggs which have been mashed with fork. Season with salt,
pepper, and pour over round slices of toast which have been placed on
hot platter. Grate the yolks of eggs and sprinkle over the top. Garnish
with parsley.--MRS. G. F. JONES, 79 WASHINGTON ST., PORTLAND, MAINE.
HAM DUMPLINGS
Cut from a boiled Star Ham fat and lean in equal proportions and chop
fine. Season with pepper and minced sage. Make a crust of one half pound
of Armour's Butterine and one pound of flour. Roll it out thick and
divide it into equal portions. Put some ham into each and close up the
crust. Have ready a pot of boiling water and put in the dumplings. Boil
about forty-five minutes.--MISS M. C. GREEN, 319 LOCUST ST., HUNTSVILLE,
ALA.
HAM RELISH
One cup of Armour's Star Ham boiled and chopped fine, one half cup of
cream, three hard-boiled eggs, salt and pepper to taste. Scald the
cream. Rub the yolks smooth with a little of the cream and add to the
cream in the farina boiler with the ham. Press the whites of the two
eggs through a sieve, add to the mixture and when thoroughly heated put
on a hot dish. Slice the remaining eggs over the ham and serve.--MRS. R.
SCHROEDER, 1923 AVENUE D, BIRMINGHAM, ALA.
ESCALLOPED HAM
Boil six eggs ten minutes. Make a thickening of two tablespoons of flour
cooked in two tablespoons of melted butter, and boil it in a pint of
milk until thick. Season with salt and pepper. Cut a cup of Armour's
Star Ham (cold boiled) into dice and moisten half a cup of cracker
crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some
crumbs in a buttered dish, then some of the ham, the chopped whites,
thickened milk and sifted yolks. Then add the remainder of the ham,
whites of eggs and milk, cover with buttered crumbs and bake until
brown.---ALMA E. EDDY, COLLEGE CITY, CAL.
BAKED LEFT-OVERS
One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs
and one half cup of chopped hard-boiled eggs. Season and stir into a
thick gravy flavored with Armour's Extract of Beef. Bake and serve hot
in pepper shells.--MRS. R. P. GARIG, PORT ARTHUR, TEXAS.
HAM MOLD
Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops
of lemon, salt and pepper to taste. Cut the meat in small pieces, cover
the mold with a layer of slices of hard-boiled egg, then a layer of
meat. Repeat until the mold is filled, then add cup of milk, one
teaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir well
and pour over the top. Bake a nice brown.--MRS. P. W. PINNELL, 131
WINDER STREET, HENDERSON, N. C.
HAM SOUFFLÉ
Beat three eggs until very light, add one cup of Armour's Star Ham
(cooked and chopped), one half cup of bread crumbs, one pint of milk,
pepper and salt. Mix thoroughly and bake thirty minutes.--MRS. LOUISE
MCCONNELL, 1115 CARLOS AVE., WICHITA, KANS.
HAM LOAF
Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of
Beef, half a package of gelatine, one pint of water, salt and pepper to
taste. Dissolve Beef Extract in one half pint of boiling water, season.
Dissolve the gelatine in one half pint of cold water. Stand the vessel
in hot water to dissolve it. Mix together with beef extract, set aside
to cool. When this begins to harden, beat in the ground boiled ham, set
mold in refrigerator. Serve in slices with bread and butter, sweet
pickle or lettuce salad.--MRS. R. H. WEST, ALAMOGORDO, N. MEX.
HAM POTPIE
Take the bone of an Armour's Star Ham after the meat is partly used, and
boil slowly until meat is tender. Slice three potatoes, take out the
bone and put in potatoes while cooking. Make dumplings of three pints of
flour, a pinch of salt and a big tablespoon of Armour's Simon Pure Leaf
Lard. Mix with water, roll thin as pie crust and drop into broth.--MRS.
NETTIE GARGAN, 715 SHERMAN ST., DENVER, COLO.
HASH WITH EGGS
One cup of Armour's Star Ham boiled and chopped fine, one cup of potato
mashed, one cup of cracker or bread crumbs. Season well and mix all
together with water and one fourth teaspoon of Armour's Extract of Beef.
Pour into a deep plate, smooth it over and make indentations in the top
large enough to hold an egg. Put into the oven until thoroughly heated,
and break an egg into each of the places. Return to oven until the eggs
are cooked.--E. R. MOTT, PASCOAG, R. I.
HAM CROQUETTES
One cup of finely chopped Armour's Star Ham (cooked), one cup of bread
crumbs, two of hot mashed potatoes, one large tablespoon of butter,
three eggs, a dash of cayenne. Beat the ham, seasoning and two of the
eggs into the potatoes. Let the mixture cool slightly and shape into
croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs.
Put into frying basket and plunge into boiling Simon Pure Leaf Lard.
Cook two minutes, drain and serve.--MRS. E. A. BERENDSEN, GREEN BAY,
WIS.
STUFFED CABBAGE
One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of
Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt,
chopped parsley, and chopped onions, one cup of stale bread crumbs, a
dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and
let cool. Open the leaves and scoop out the center. Beat the eggs, add
bread moistened with melted Simon Pure Leaf Lard, add the ham and
seasoning and all other ingredients. Fill the center, tie cabbage in
cheese cloth and boil until tender.--MRS. S. M. FUEICH, JR., 1524
BURDETTE, NEW ORLEANS.
VEAL AND HAM PIE
Cut one and one half pounds of veal into thin slices, also one pound of
Armour's Star Ham. Season the veal highly with pepper and salt, with
which cover the bottom of roaster. Lay upon this a few slices of ham,
then the remainder of the veal and finish with the ham. Add one pint of
water in which one teaspoon of Armour's Extract of Beef has been
dissolved. Bake one hour. Thirty minutes before serving cover with good
paste and bake.--MRS. WARREN YOUNG, LOVELADY, TEXAS.
HAM SALAD
One cup of Armour's Star Ham, one third cup of French peas drained from
their liquor, one third cup of celery, one third cup of English walnuts
or hickory nuts, one pimento, two small sweet pickles, one hard boiled
egg. Chop all ingredients separately and just before serving, mix with a
good mayonnaise dressing.--MRS. A. E. RICE, RUSSELLVILLE, KY.
Baking Day
"Baking the way into a man's heart" is a way which has
proved successful more than once. But a girl who tried it
would be badly handicapped if she did not use the best of
materials for the work. Armour's Simon Pure Leaf Lard is the
perfect shortening for all kinds of baking.
TEA BISCUITS
Five heaping kitchenspoonfuls of flour and two of sugar, two heaping
teaspoonfuls of baking powder. Sift these three times. Add one level
tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with
one egg well beaten, and enough cream or milk to make three fourths of a
teacup. Roll out and bake in quick oven.--B. B. BENNETT, 106 WEST NORTH
AVE., BALTIMORE, MD.
QUICK CINNAMON ROLLS
One quart of flour, three cups of milk, four tablespoons of Armour's
Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of
salt. Sift salt and baking powder with flour, chop in the lard, add milk
and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar
and cinnamon, add bits of butter and raisins or currants. Roll up as for
jelly roll and cut into pieces about half an inch thick. Place in pan
and bake.--MISS C. P. LYNCH, 701 JAMES BLDG., CHATTANOOGA.
SPANISH BUN CAKE
One third cup of Armour's Simon Pure Leaf Lard and one third cup of
butterine, two cups of white sugar, the yolks of four eggs, one cup of
cold water, two heaping cups of flour sifted with two teaspoons of
baking powder, one cup each of raisins and nuts. Fold in the whites of
four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon.
Ice with caramel icing.--MISS SOPHIA GORDON, COLUMBIA, MO.
RAISIN BREAD
To one cup of bread sponge add one cup of sugar, one cup of raisins, one
half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with
one level teaspoon of soda and a level teaspoon of cloves, cinnamon and
allspice. Add to the first mixture with two well-beaten eggs, and beat
all until smooth. Bake in a buttered pan in moderate oven.--MISS MAY
STONE, UNDERWOOD, MINN.
NUT BREAD
One egg, one half cup of brown sugar, one teaspoon of salt, two cups of
milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four
teaspoons of baking powder sifted in four cups of flour, one cup of
broken nut meats. Beat well and stand twenty minutes to rise. Bake
forty-five minutes to one hour.--CARRIE W. LAMB, 358 WEST 52ND ST.,
SEATTLE, WASH.
MOTHER'S CAKE
Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf
Lard, three cups of flour, three teaspoons of baking powder, one half
teaspoon of vanilla extract.
ICING: One generous cup of XXX sugar, softened with a glass of pineapple
marmalade and a few drops of vanilla.--MRS. LLOYD R. SHUMAN,
THOMPSONTOWN, PA.
CARAMEL PIE
Take the yolks of four eggs, one cup of sugar, four level tablespoons of
flour and beat lightly together. Add one pint of sweet milk, put into a
double boiler and boil until thick. Then put one cup of sugar into an
iron skillet. When melted to a brown syrup pour into the first mixture,
adding two tablespoons of melted butter, two teaspoons of vanilla, and
bake in a single crust made with two cups of flour, one cup of Armour's
Simon Pure Leaf Lard, one half cup of water and a pinch of salt.--MRS.
C. A. DOUGLAS, HUMBOLDT, TENN.
GRANDMOTHER'S COOKIES
One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one
half teaspoon of salt, one egg well beaten, two cups of flour in which
two teaspoons of baking powder have been mixed, one cup of sweet milk
and one teaspoon of lemon extract. Roll the dough, cut with biscuit
cutter and bake in moderate oven.--MISS STELLA SEIROSER, WALTON, KY.
BROWN COOKIES
Boil together for five minutes the following ingredients: One cup of
brown sugar, one cup of water, one cup of seeded raisins, one half cup
of Armour's Simon Pure Leaf Lard, one teaspoon of ground cinnamon, one
half teaspoon of nutmeg and a pinch of salt. Remove from the stove and
let cool. When cold add one level teaspoon of soda dissolved in hot
water and add three and one half cups of flour and one teaspoon of
baking powder. Drop from teaspoon on greased pan and bake in moderate
oven.--MRS. EMMETT DAVISON, WOODWARD, OKLA.
WHIPPED CREAM CAKE
Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one
cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two
and one fourth cups of sifted flour to which have been added two
teaspoons of baking powder, and vanilla. Bake in layers in moderate oven
about fifteen minutes. When ready to serve, whip one half pint of cream,
add two teaspoons of sugar and a little vanilla. Spread between layers
and on top layer. Serve on dessert plate with fork.--MRS. WALDO BOGLE,
567 EAST 35TH ST., PORTLAND, OREGON.
RAISIN PIE
Three fourths cup of stoned raisins washed and chopped, one fourth cup
of currants washed and chopped, pinch of salt, one tablespoon of
vinegar, two tablespoons of butter, one half cup of molasses, one cup of
brown sugar, two cups of water. Thoroughly mix the above and boil
together for ten minutes, then thicken with five tablespoons of flour
mixed with water. For the crust take one heaping cup of flour, one half
teaspoon of salt, one half teaspoon of baking powder, one third cup of
Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff
dough.--MRS. MABEL G. WARNER, 27 PEYTON ST., SANTA CRUZ, CALIF.
FRUIT CAKE FROM BREAD DOUGH
Rub together until creamy one half cup of butter or Glendale Butterine,
one half cup of Armour's Simon Pure Leaf Lard and two cups of granulated
sugar. Add three eggs well beaten, one cup of raisins, one teaspoon of
cinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved in
a little water. Add this mixture to three cups of very light sponge and
beat well, adding a little more flour if needed. Should be as thick as
ordinary loaf cake batter. Fill greased bread pans half full and let
rise one hour. Bake in a moderate oven forty-five minutes.--MRS. M. L.
CURZON, 845 PENNSYLVANIA AVENUE, MILWAUKEE, WIS.
WINE DROPS
Two eggs, two cups of sugar, one cup of molasses, three fourths cup of
coffee, one small teaspoon of salt, five large tablespoons of Armour's
Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the
coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins
and five cups of flour. Drop by spoonfuls on buttered tins and bake in
quick oven.--MRS. E. W. PINE, CLARESHOLM, ALBERTA, CANADA.
The Daily Menu
Planning the days meals ahead is a big help in systematizing
the days work. The following menus--each of which has won a
prize of FIVE DOLLARS--show how women in all states of the
union have planned nourishing, economical meals.
ALABAMA
MRS. A. M. CRUM, 622 MORRISON AVE., FLORENCE
BREAKFAST--Soft Peaches halved with whipped Cream, Oatmeal
and Cream, French Fried Potatoes, Corn Bread Sticks, Broiled
Star Ham with Cream Gravy, Soft Boiled Eggs, Hot Biscuit,
Butter, Coffee.
LUNCHEON--Veribest Tomato Soup, Bread Toasted in Small
Squares, Creamed Potatoes with Shredded Star Ham and
Mayonnaise Dressing, Tomatoes Stuffed with Chopped Celery,
Sliced Sweet Potatoes with Cream Dressing, Strawberry Jello
with Whipped Cream, Marshmallow Cake and Iced Tea.
DINNER--Spiced Star Ham Boiled, Veribest Pork and Beans,
Rice Cakes Fried, Creamed Potatoes, Corn Pudding, Tomatoes
Stuffed with Salad made of Veribest Potted Ham, Pineapple
Cake, Sherbet, Coffee.
ARIZONA
MERTIE R. JONES, MESA
BREAKFAST--Cereal with Cream and Sugar, Broiled Star Bacon,
Poached Eggs, Graham Gems, Coffee.
LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes),
Creamed Veribest Chicken in Biscuit Cases, French Fried
Potatoes (Fried in Simon Pure Leaf Lard), Brown Bread and
Butterine Sandwiches (Armour's Glendale Butterine), Cake,
Armour's Grape Juice, Iced.
DINNER--Cream of Veribest Tomato Soup, Veribest Roast Beef
with Brown Sauce (Made from Armour's Extract of Beef),
Veribest Pork and Beans, Potatoes, Creamed Onions, Armour's
Grape Juice Ice, Small Cakes, Coffee.
ARKANSAS
MRS. W. H. BLAKELY, 713 NORTH 19TH ST., FORT SMITH
BREAKFAST--Oranges, Armour's Star Bacon Broiled, Poached
Eggs, Toast, Coffee.
LUNCHEON--Sliced Veribest Tongue, Hashed Browned Potatoes,
Rolls, Individual Custards in Ramekins, Tea.
DINNER--Cream Tomato Soup (Veribest), Casserole Roast
(Veribest Roast Beef), Candied Sweet Potatoes, Stuffed Green
Peppers (Filling of Bread Crumbs, Onion, Veribest Deviled
Ham), Pineapple and Cheese Salad on Lettuce, Mayonnaise
Dressing, Potato Rolls, Frozen Apricots in Tall Glasses of
Whipped Cream, Angel Food Cake, Coffee.
CALIFORNIA
MRS. EDITH V. SCHLIEMANN, SUSANVILLE
BREAKFAST--Corn Flakes, Broiled Star Ham, Poached Eggs,
Fried Potatoes, Toast, Chocolate.
LUNCHEON--Veribest Pork and Beans, Egg Salad, Hot Biscuits,
Raspberry Shortcake, Armour's Grape Juice Lemonade.
DINNER--Veribest Consomme, Rice Curry and Veribest Veal,
Creamed Peas, French Fried Potatoes, Lettuce Salad, Plum
Cake, Iced Tea.
COLORADO
MRS. BURTON A. SMEAD, 1281 SOUTH DOWNING ST., DENVER
BREAKFAST--Rolled Oats with Hot Dates, Liver and Star Bacon
Skewered and Broiled, Popovers, Coffee.
LUNCHEON--Creamed Veribest Chicken in Pastry Shells, French
Fried Sweet Potatoes, Bread and Butter, Orange Marmalade,
Tea.
DINNER--Mock Turtle Soup (Armour's Extract of Beef),
Croutons, Two-inch Slice of Star Ham Braised with Tomato
Sauce, Boiled Rice, Green String Beans, Jellied Celery
Relish (Armour's Beef Bouillon Cubes), Bread, Snow Pudding,
Sponge Cake, Coffee.
CONNECTICUT
P. CURTIN, EDSON HOUSE, PLANTSVILLE
BREAKFAST--Fruit, Buckwheat Cakes with Armour's Star Bacon,
Rolls, Coffee.
DINNER--Armour's Star Ham Soup, Veribest Roast Beef with
Brown Sauce, Baked Potatoes, Creamed Onions, Veribest Mince
Meat Pie, Coffee.
SUPPER--Armour's Veribest Pork and Beans, Brown Bread,
Armour's Hot Chicken Bouillon with Butter Thins.
DELAWARE
MRS. G. A. SMITH, EDGEMOORE, ROUTE 2, BOX 81A.
BREAKFAST--Grapefruit, Star Ham Omelet, Tomato Catsup, Hot
Cakes, Coffee.
LUNCHEON--Cream of Onion Soup, Little Pigs in Blankets
(Armour's Star Bacon), Tomato Catsup, French Fried Potatoes,
Iced Tea, Peach Shortcake.
DINNER--Veribest Veal Loaf, Riced Potatoes, Tomatoes Stuffed
with Star Ham, Hot Rolls, Grape Sherbet (Armour's Grape
Juice).
DISTRICT OF COLUMBIA
MRS. E. W. SILLINGS, 625 E. ST. S. E., WASHINGTON
BREAKFAST--Grapefruit with Armour's Grape Juice, Star Ham
Croquettes, Baked Potatoes, Buttered Toast, Cocoa.
LUNCHEON--Veribest Boned Chicken, Sweet Potatoes, Gravy,
Apple Sauce, White Bread, Cookies, Milk Shake.
DINNER--Split Pea Soup with Crackers, Roast Star Ham with
Parsnips, Stuffed Cabbage, Sliced Tomatoes, Brown Bread,
Peach Short Cake, Iced Postum.
FLORIDA
IDA C. WESTGAARD, BUENA VISTA, DADE CO.
BREAKFAST--Iced Grapes, Puffed Rice with Cream, Broiled Star
Bacon, Poached Eggs on Toast, Coffee.
LUNCHEON--Veribest Tomato Soup, Boiled Potatoes with Cream
Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot
Gingerbread, Jelly, Coffee.
DINNER--Bouillon (Armour's Bouillon Cubes), Veribest Roast
Beef with Mushroom Sauce, Creamed Asparagus, Candied Sweet
Potatoes, Tomato Jelly, Salad with Mayonnaise, Armour's
Grape Juice Sherbet, Cake, Coffee Mints.
GEORGIA
MRS. NELLIE H. DUSENBURY, 997 MILLEDGE AVE., ATHENS
BREAKFAST--Figs with Cream, Creamed Chipped Beef (Veribest),
Saratoga Chips, Sliced Tomatoes, Hot Rolls, Tea, Coffee.
LUNCHEON--Stuffed Peppers (Force Meat made from Veribest
Veal Loaf), Light Bread, Veribest Pork and Beans, Pickled
Beets, Armour's Grape Juice Frappe, Angel Food Cake, Iced
Tea.
DINNER--Fruit Cocktail, Tomato Soup (Seasoned with Armour's
Extract of Beef), Baked Star Ham, Creamed Onions, Squash,
Tomato and Asparagus Salad with French Dressing, Bread
Sticks, Fresh Peaches with Cream, Coffee with Cheese Wafers.
IDAHO
MRS. H. W. ZIMMERMAN, PAYETTE
BREAKFAST--Cantaloupe, Fried Star Bacon and Eggs, Toast with
White Sauce, Oatmeal Cookies, Coffee.
LUNCHEON--Veribest Pork and Beans, Hot Rolls and Honey,
Sliced Tomatoes, Potato Chips, Baked Apple with Cream Sauce,
Iced Tea.
DINNER--Veribest Tomato Soup, Veribest Creamed Chicken,
Baked Potatoes, Cabbage Salad, Carrots and Peas, Peaches and
Cream, Cake, Coffee.
ILLINOIS
ELIZABETH M. VAN HUYSEN, 501 CEDAR ST., QUINCY
BREAKFAST--Green Gage Plums, Cereal and Cream, Armour's Star
Bacon and Fried Eggs, Simon Pure Parker House Rolls, New
White Clover Honey, Coffee.
LUNCHEON--Veribest Pork and Beans, Brown Bread and Butter
Sandwiches, Tomato Salad, Simon Pure Doughnuts, Armour's
Grape Juice.
DINNER--Veribest Tomato Soup with Croutons, Veribest Roast
Beef with Browned Sweet Potatoes, Green Corn on Cob, Beet
Salad, Mashed Potatoes, Simon Pure Concord Grape Pie,
Coffee, Cheese Wafers.
INDIANA
MRS. L. B. KILMER, BURDICK
BREAKFAST--Apple Fritters or Baked Apples, Star Ham Rolls,
Soft Boiled Eggs, Corn Meal Mush (Fried in Simon Pure Leaf
Lard), Coffee, Hot Milk.
LUNCHEON--Hot Beef Bouillon (Armour's Bouillon Cubes),
Cheese Sticks, Armour's Veribest Beef Tongue and Tomato
Salad, Cream Biscuits, Apple Sauce, Grape Juice with
Marshmallows.
DINNER--Veribest Soup, Ragout of Beef (Armour's Veribest),
Potatoes and Brown Gravy flavored with Beef Extract,
Escalloped Tomatoes, Cream of Grape Pie (Made with Armour's
Grape Juice and Simon Pure Leaf Lard), Coffee.
IOWA
MRS. J. C. BRANDT, LE MARS
BREAKFAST--Chilled White Grapes in Cantaloupe, Corn Meal and
Ham Mush (Fried in Bacon Grease), Broiled Star Bacon, Toast
with Honey, Doughnuts and Coffee.
LUNCHEON--Veribest Corned Beef au Gratin, Graham and White
Bread Sandwiches, Rhubarb Marmalade, Cheese, Simon Pure Leaf
Lard Cake, Sliced Peaches, Armour's Mulled Grape Juice.
DINNER--Bouillon (Armour's Bouillon Cubes), Croutons,
Casserole of Veal, Riced Potatoes, Armour's Baked Beans,
Stuffed Tomatoes, Veribest Tongue and Egg Salad, White Bread
(Butterine in balls and sprig of parsley), Armour's Mince
Meat Pie, Coffee.
KANSAS
MRS. J. L. HOBBS, 309 WABASH AVE., WICHITA
BREAKFAST--Iced Cantaloupe, Shredded Wheat Biscuits with
Sugar and Cream, Veribest Corned Beef Hash, Baking Powder
Biscuits, Apple Butter, Coffee.
LUNCHEON--Star Ham Souffle, Creamed Potatoes, Fresh Rolls,
Blackberry Jam, Tea.
DINNER--Veribest Tomato Soup with Toast Cubes, Veribest
Roast Beef with Potatoes and Brown Gravy, Creamed
Cauliflower, Veribest Chicken Salad served in Red Pepper
Shells on Lettuce Leaves, Cheese Sandwiches, Olives, Banana
Shortcake with Whipped Cream, Coffee.
KENTUCKY
MRS. M. GEO. MOORE, R. 5, LEXINGTON
BREAKFAST--Bananas with Cereal and Cream, Broiled Star
Bacon, Fried Apples, Creamed Hominy, Buttermilk Biscuit,
Blackberry Jam, Coffee.
LUNCHEON--Cream of (Veribest) Tomato Soup, Sweet Peppers
stuffed with Veribest Veal Loaf, Escalloped Corn, Cottage
Cheese with Cream, Sally Lunn, Tea.
DINNER--Bouillon (Armour's Bouillon Cubes), Baked Star Ham,
Corn Pudding, Sweet Potatoes, Green Beans, Tomatoes with
Mayonnaise Dressing, Veribest Chicken Salad, Amber Pie
(Simon Pure Leaf Lard), Cheese, Coffee.
LOUISIANA
MRS. T. J. BINGHAM, CONCORDIA PARISH, VIDALIA
BREAKFAST--Broiled Star Ham, Poached Eggs on Toast, Hot
Muffins, Butter, Coffee.
LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes),
Veribest Veal Loaf, Raisin Bread, Butter, Cream Puffs (Made
of Simon Pure Leaf Lard), Iced Armour's Grape Juice.
DINNER--Cream of Corn Soup, Broiled Chicken on Toast with
Baked Apples, Stuffed Peppers (Using Armour's Star Ham
Minced), Scalloped Potatoes, Fruit Salad with Mayonnaise,
Mince Meat Pie with Hard Sauce (Veribest Mince Meat),
Coffee, Mints.
MAINE
MISS GERTRUDE JONES, 59 COTTAGE ST., SO. PORTLAND
BREAKFAST--Bananas and Cream, Star Ham Omelet, Rye Biscuit,
Breakfast Cake, Coffee.