Rolls, Creamed Potatoes, Orange Sauce, Iced Tea.
SUPPER--Stuffed Baked Ham, Irish Potatoes, Baked Onions,
Armour's Grape Juice Sherbet, Cake, Coffee.
MARYLAND
MRS. GEO. E. LOANE, 711 E. 22ND ST., BALTIMORE
BREAKFAST--Oranges, Grapenuts with Cream, Armour's Star
Bacon, Bread dipped in Egg and fried in Bacon Fat or Simon
Pure Leaf Lard, Corn Pone, Cloverbloom Butter, Coffee.
DINNER--Armour's Veribest Tomato Soup, Croquettes of
Veribest Chicken, Mashed Potatoes, Lima Beans with Cream
Dressing, Lettuce Salad, Ice Cream and Black Coffee.
SUPPER--Slice Boiled Star Ham, Tomato Salad, Biscuit,
Cheese, Cake, Tea.
MASSACHUSETTS
MISS ISABELLE M. WALKER, 17 HOVEY AVE., CAMBRIDGE
BREAKFAST--Cracked Wheat, Corn Bread, Star Ham Omelet,
Coffee.
LUNCHEON--Extract of Beef, Croutons, Apple Turnovers,
Russian Tea.
DINNER--Veribest Roast Beef, Baked Sweet Potatoes, Pickled
Beets, Boiled Rice, Syrup, Tea.
MICHIGAN
MRS. THOS. WESTWOOD, 2309 S. MICH. AVE., SAGINAW, W. S.
BREAKFAST--Wheatena with Dates, Sugar and Cream, French
Toast, Broiled Star Ham, Golden Omelet, Peach Marmalade,
Fried Cakes, Coffee.
DINNER--Noodle Soup (Armour's Extract of Beef), Creamed
Chicken (Armour's Veribest) in Riced Potato Border, Ginger
Pears, Watermelon Pickles, Beet and Tomato Salad, Strawberry
Custard, Grape Juice Moussé, Coffee, Black Tea.
SUPPER--English Tea Cakes, Fruit Salad, Veribest Tongue
Garnished with Shoe String Potatoes, Peanut Cookies, Cocoa
with Whipped Cream.
MINNESOTA
LILLIAN HUDSON, 1809 FREMONT AVE. SO. MINNEAPOLIS
BREAKFAST--Oranges, Boiled Star Ham, Oatmeal with Sugar and
Cream, Creamed Potatoes, Popovers, Coffee.
LUNCHEON--Cold Sliced Armour's Star Ham, Cheese Fondue,
Bread and Butter, Sliced Peaches, Cookies, Coffee.
DINNER--Tomato Soup, Braised Beef, Riced Potatoes, Squash,
Refugee Stringless Bean Salad, Baking Powder Biscuits
(Armour's Simon Pure Leaf Lard), Cherry Pie, Coffee.
MISSISSIPPI
MISS LOLA PERRY, 912 39TH AVE., MERIDIAN
BREAKFAST--Baked Bananas, Creamed Veribest Corned Beef,
Potato Chips, French Toast, Coffee.
LUNCHEON--Veribest Ox Tail Soup, Armour Star Ham Timbales,
Deviled Eggs, Jellied Baked Apples, Parker House Rolls, Iced
Tea.
DINNER--Fricassee of Veribest Roast Beef, Creamed
Cauliflower, Shrimp Salad, Spaghetti with Tomato Sauce,
Philadelphia Potatoes, Angel Cake, Grape Nectar (Armour's
Grape Juice).
MISSOURI
MISS SOPHIA GORDON, R. 1, COLUMBIA
BREAKFAST--Peaches and Cream, Broiled Star Bacon, Eggs on
Toast, Graham Cakes with Maple Syrup, Coffee.
LUNCHEON--Tomato Soup Served with Whipped Cream, Crackers,
Fish Croquettes with Sliced Lemon, Apple and Nut Salad,
Baked Sweet Peppers with Tabasco Sauce, Light Rolls, Iced
Tea.
DINNER--Cold Boiled Star Ham, Asparagus on Toast, French
Fried Potatoes, Sliced Tomatoes, Hot Biscuits, Armour's
Grape Ice, Cake, Coffee, Mints.
MONTANA
MRS. GEO. SINCLAIR, 130 GRANDE AVE., BILLINGS
BREAKFAST--Sliced Peaches, Cereal, Star Ham and Eggs, Toast,
Coffee.
LUNCHEON--Veribest Veal Loaf with White Sauce, Sliced
Tomatoes, One Egg Muffins, Cantaloupe with Ice Cream, Iced
Tea, Wafers.
DINNER--Fried Chicken with Extract of Beef Sauce, Riced
Potatoes, Green Corn on the Cob, Rolls, Olives and Sweet
Midgets, Stewed Pears, Sponge Cake, Tea.
NEBRASKA
MRS. DAISY CANNON, BURTON
BREAKFAST--Oranges (Halved), Puffed Rice with Sugar and
Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls,
Strawberry Jam, Graham Wafers, Coffee.
LUNCHEON--Fruit Salad, Chicken Bouillon (Armour's), Sliced
Cold Star Ham, Mashed Potatoes with Border of Buttered Peas,
Sliced Tomatoes, Buns, Simon Pure Marshmallow Delights, Ice
Cream with Nuts, Armour's Grape Juice.
DINNER--Veribest Vegetable Soup, Beef en Casserole, Creamed
Cabbage, Veribest Bean Croquettes with Cubes of Tomato
Jelly, Cold Mashed Potato Balls, Peas, Onions with Salad
Dressing, Graham and White Bread, Salted Cherries, Nuts,
Fruit Cake (Made with Veribest Mince Meat), Grape Juice
(Armour's), Charlotte Russe, Coffee.
NEVADA
MRS. C. E. CADY, MONTELLO
BREAKFAST--Puffed Wheat, Sliced Apples and Cream, Armour's
Star Ham and Eggs Fried, Fried Sweet Potatoes, Young Onions,
Hot Cinnamon Rolls, Buttered Toast, Coffee.
LUNCHEON--Combination Salad, Bouillon (Armour's Bouillon
Cubes), Armour's Veribest Deviled Tongue, Sliced Cold,
Veribest Pork and Beans, Cantaloupe a la Mode, White Bread,
Iced Tea.
DINNER--Veribest Vegetable Soup, Watercress Salad, Spiced
Veribest Roast Beef, Cold Boiled Star Ham, Stewed Carrots,
Escalloped Onions, Baked Potatoes, Hot Biscuits, Blanc
Mange, Apple Pie with Cheese, Milk.
NEW HAMPSHIRE
MRS. ALMOND SMITH, NEW LONDON
BREAKFAST--Peaches and Cream, Puffed Rice and Cream, Star
Bacon and Eggs, Creamed Potatoes, Popovers, Coffee.
DINNER--Veribest Chicken Soup with Bread Sticks, Tomato and
Cucumber Salad, Veribest Roast Beef with Brown Gravy, Mashed
Potatoes, Sweet Potatoes Boiled, Sweet Corn, Apple Tapioca
Pudding, Grape Juice and Crackers.
SUPPER--Creamed Veribest Chicken, Baking Powder Biscuits,
Pickled Beets, Cranberry Tarts, Mocha Cake, Tea.
NEW JERSEY
MRS. WM. H. REGER, WHITE HOUSE STA.
BREAKFAST--Baked Apples, Graham Mush, Eggs Shirred on Mince
of Veribest Veal, Simon Pure Hasty Biscuit, Coffee.
LUNCHEON--Veribest Chicken Salad Sandwiches, Fried Oysters
(Simon Pure Leaf Lard), Peach Shortcake, Armour's Grape
Juice.
DINNER--Chicken Bouillon (Armour's), Braised Beef Heart,
Mashed Potatoes, Macaroni, Spinach Timbales, String Bean
Salad, Cocoanut Pie.
NEW MEXICO
MRS. D. E. BREWER, COLUMBUS, BOX 136
BREAKFAST--Fruit, Star Ham, Eggs, Hot Cakes, Doughnuts,
Coffee.
LUNCHEON--Musk Melon, Spiced Ham, Egg Salad, Bread and
Butter Sandwiches, Marshmallow Cake, Tea.
DINNER--French Peas and Chicken, Veribest Roast Veal, Brown
Potatoes, Tomato Relish, Baked Greens, Waldorf Salad,
Washington Pie, Coffee.
NEW YORK
MRS. ELEANOR EVERTS, 66 EAGLE ST., FREDONIA
BREAKFAST--Sliced Peaches, Cream of Wheat, Broiled Star Ham,
Baked Potatoes, Graham Gems, Ginger Cookies, Coffee.
LUNCHEON--Veribest Beef Loaf, Fresh Rolls, Glendale
Butterine, Pear Conserve, Apple Pie, Cheese, Armour's Grape
Juice.
DINNER--Veribest Tomato Soup, Saltines, Veal Pocket (Extract
of Beef), Mashed Potatoes, Brown Gravy, Green Corn Pudding,
Red Cabbage Salad, Salt Rising Bread, Blackberry Pudding,
Pumpkin Pie, Coffee.
NORTH CAROLINA
MRS. WM. H. BOND, 435 CUTLER ST., BOYLAN HEIGHTS, RALEIGH
BREAKFAST--Fresh Figs and Cream, Poached Eggs on Toast, Star
Brand Bacon Panned, One-Egg Muffins, Coffee.
LUNCHEON--Veribest Veal Loaf with White Sauce and Pimentos,
Perfection Salad, Swedish Rolls, Sliced Peaches and Cream,
Tea.
DINNER--Veribest Ox Tail Soup, Escalloped Chicken, Baked
Bananas, Asparagus Vinagrette, Potatoes au Gratin, Stuffed
Cucumbers, Pineapple Short Cake with Whipped Cream, Coffee,
Toasted Crackers and Cheese.
NORTH DAKOTA
MRS. T. J. TIDEMANSON, WYNDMERE
BREAKFAST--Grapefruit, Armour's Star Bacon and Eggs,
Muffins, Coffee.
LUNCHEON--Veribest Veal Loaf, Celery and Apple Salad, Corn
Bread, Maple Syrup, Tea.
DINNER--Veribest Tomato Bouillon, Armour's Star Ham Baked,
Creamed Potatoes, Creamed Onions, Lettuce Salad, Apple Pie.
OHIO
MRS. E. WIEMEYER, 2860 COLERAIN AVE., CINCINNATI
BREAKFAST--Corn Fritters, Apple Sauce, Fried Star Ham and
Eggs, Currant Bread, Coffee.
LUNCHEON--Roast Beef Pie, Fried Sweet Potatoes, Stuffed
Tomatoes, Soda Wafers, Tomato Bouillon, Grape Jelly.
DINNER--Brunswick Stew made from Veribest Beef and Chicken,
Lyonnaise Potatoes, Sliced Tomatoes, Custard Junket, Coffee.
OKLAHOMA
MRS. E. ANDREWS, 625 W. 18TH ST., OKLAHOMA CITY
BREAKFAST--Grapefruit with Armour's Grape Juice, Cereal,
Star Ham, Poached Eggs, Biscuits, Coffee.
LUNCHEON--Bouillon (Armour's Bouillon Cubes), Veribest
Creamed Chicken, Stuffed Tomatoes, Rolls, Hot Tea.
DINNER--Veribest Vegetable Soup, Baked Star Ham, Baked Sweet
Potatoes, Escalloped Corn, Combination Salad, Apple
Dumplings, Coffee.
OREGON
MRS. DAN FISHER, BROWNSVILLE
BREAKFAST--Cracked Wheat Mush with Dates, Mountain Trout
with Star Bacon, Potato Chips, Strawberry Jam, Popovers,
Coffee.
DINNER--Chicken Bouillon (Armour's Bouillon Cubes), Served
with Popped Corn, Baked Ham in Cider, Fried Apples, Banana
and Peanut Salad, Browned Potatoes, Pineapple Cream Pie.
SUPPER--Veal Loaf (Veribest), Tomatoes Stuffed with Corn,
Wilted Lettuce, Rye Bread, Cantaloupe filled with Grape
Sherbet.
PENNSYLVANIA
MRS. H. C. WEINSTOCK, 5410 GIRARD AVE., PHILADELPHIA
BREAKFAST--Sliced Bananas and Corn Flakes with Sugar and
Cream. Veribest Sausage on Simon Pure Waffles, Rolls,
Butter, Cocoa, Coffee.
LUNCHEON--Veribest Tomato Soup with Croutons, Club
Sandwiches (Veribest Chicken and Star Bacon), Creamed
Potatoes, Cakes, Fruit, Tea.
DINNER--Grape Fruit Salad, Beef Bouillon (Armour's Bouillon
Cubes), Baked Star Ham (Baked and Served with Champagne
Sauce), Asparagus on Toast, Mashed Sweet Potatoes, Sliced
Tomatoes and Lettuce, French Dressing (Simon Pure), Peach
Dumplings, Whole Wheat Crackers and Cheese, Coffee, Mints.
RHODE ISLAND
MAUDE E. SEARS, 10 VERNDALE AVE., PROVIDENCE
BREAKFAST--Bananas, Hominy with Cream, Star Ham with Fried
Eggs, French Fried Potatoes, Toast, Coffee.
LUNCHEON--Beef Bouillon (Armour's Bouillon Cubes), Sliced
Tongue with Tomato Sauce, Cream of Tartar Biscuits, Sliced
Peaches, Honey Gingerbread, Armour's Grape Juice.
DINNER--Veribest Tomato Soup, Milk Crackers, Veribest
Creamed Chicken en Casserole, Baked Potatoes, Apple
Fritters, Stewed Tomatoes, Celery, Ambrosia, Sponge Cake,
Coffee.
SOUTH CAROLINA
MRS. S. E. TRUE, 108 ST. JOHN ST., SPARTANBURG
BREAKFAST--Iced Cantaloupe, Cereal and Cream Poached Eggs on
Toast Garnished with Crisp Star Bacon, Waffles and Maple
Syrup, Coffee.
DINNER--Veribest Tomato Bouillon, Wafers, Broiled Trout with
Mashed Potatoes, Star Boiled Ham Sliced Thin, Peas in
Timbales, Macaroni au Gratin, Rolls, Sliced Tomatoes on
Lettuce with Mayonnaise Dressing, Caramel Ice Cream, Cake,
Coffee.
SUPPER--Veribest Chicken Sandwiches, Celery and Nut Salad,
Salted Crackers, Armour's Grape Juice Sherbet, Oatmeal
Cakes, Iced Tea.
SOUTH DAKOTA
MRS. WALTER YORKER, BOX 471, BERESFORD
BREAKFAST--Sliced Peaches, Creamed Veribest Dried Beef, Bran
Muffins, Raisin Cookies, Coffee.
LUNCHEON--Veribest Baked Beans, Apple Sauce, Rye Bread,
Angel Food Cake, Cocoa.
DINNER--Veribest Tomato Soup, Veribest Roast Beef with Cream
Gravy, Baked Sweet Potatoes, Pickled Pears, Rolls, Cream
Pie, Coffee, After Dinner Mints.
TENNESSEE
MISS ROBERTA FRY, R. F. D. NO. 10, COLUMBIA
BREAKFAST--Grapefruit, Cream of Wheat, Star Bacon, Eggs, Hot
Biscuits, Blackberry Jelly, Coffee.
LUNCHEON--Veribest Creamed Chicken, Tomato and Green Pepper
Salad, Bread and Butter Sandwiches, Applesauce, Doughnuts,
Iced Tea.
DINNER---Veribest Tomato Soup, Mashed Potatoes, Veribest
Pork and Beans, Baked Star Ham, Creamed Peas, Hot Rolls,
Sweet Pickles, Armour's Grape Juice Sherbet, Cake, Coffee.
TEXAS
MRS. M. E. SCOVILL, KENEDY
BREAKFAST--Fruit, Oatmeal with Sugar and Cream, Frizzled
Star Ham and Eggs, Delmonico Potatoes, Raised Biscuits,
Coffee.
LUNCHEON--Cream of Tomato Soup (Veribest), Veribest Beef
Loaf, Tomato Salad, Rye Bread, Butter, Nut Cake, Armour's
Grape Juice Punch.
DINNER--Armour's Bouillon, Roast Loin of Pork, Apple Sauce,
Rice, Creamed Turnips, Celery Mayonnaise, Wafers, Cheese,
Armour's Mince Meat Tarts, Coffee.
UTAH
MRS. EMMA CALDWELL, MURRAY
BREAKFAST--Sliced Peaches, Grape-Nuts and Cream, Star Ham
fried, Poached Eggs on Toast, Graham Gems, Grapes, Postum.
LUNCHEON--Veribest Cold Tongue, Homemade Mustard Pickles,
Sliced Tomatoes, Luncheon Rolls, Peach Sherbet, Feather
Cake, Ice Tea.
DINNER--Veribest Tomato Soup, Crackers, Veribest Chicken
Creamed, Mashed Potatoes, Browned Cabbage, String Beans,
Cream Cocoanut Pie, Watermelon, Coffee.
VERMONT
MRS. HENRY J. MCNALLY, 91 CHERRY ST., BURLINGTON
BREAKFAST--Peaches and Cream, Broiled Star Ham, Creamed
Potatoes, Poached Eggs, Triscuit, Graham Muffins and Postum.
LUNCHEON--Armour's Beef Bouillon, Chicken Salad from
Veribest Chicken, Brown Bread and Butter Sandwiches,
Sunshine Cookies, Armour's Grape Juice.
DINNER--Stuffed Tomatoes on Lettuce Leaves with Mayonnaise
Dressing, Veribest Beef Loaf with Brown Sauce flavored with
Armour's Extract of Beef, Riced Potatoes, Evergreen Corn on
Cobb, Beet Pickles, Bread and Butter, Armour's Grape Juice
Frappe, Chocolate Tokens, Coffee.
VIRGINIA
MISS ELSIE A. SHEETZ, 715 E. GRACE ST., RICHMOND
BREAKFAST--Cereal, Fried Apples with Star Bacon, Cornmeal
Muffins, Coffee.
DINNER--Bouillon from Armour's Bouillon Cubes, Veribest
Chicken Pie, Creamed Peas and Carrots, Potato Salad, Hot
Rolls, Date Pudding, Coffee.
SUPPER--Armour's Tomato Soup with Croutons, Veribest Bean
and Celery Salad, Cold Sliced Tongue, Hot Biscuits, Jelly,
Tea.
WASHINGTON
MISS B. E. SMITH, R. F. D. NO. 36, BURTON
BREAKFAST--Iced Cantaloupe, Armour's Fancy Select Eggs fried
with Armour's Star Bacon, Corn Muffins, Coffee.
LUNCHEON--Veribest Pork and Beans, Cucumber and Tomato
Salad, Devil's Cake, Sliced Peaches, Tea.
DINNER--Veribest Tomato Soup, Veribest Boned Chicken in
Bechamel Sauce, French Fried Potatoes, Cauliflower,
Blackberry Pie, Cheese, Coffee.
WEST VIRGINIA
MRS. M. L. WHITE, 1409 MAGAZINE ST., CHARLESTON
BREAKFAST--Cream of Wheat with Maple Syrup, Fried Star Ham
and Eggs, Hot Biscuits and Butter, Coffee.
LUNCHEON--Corn Beef Hash, Baked Apples, Potato Salad,
Lettuce, Cream Cake, Tea.
DINNER--Tomato Soup (Veribest), Cream Potatoes, String Bean
Salad, Sliced Tomatoes, Pickles, Sliced Star Ham, Hot Rolls,
Coffee.
WISCONSIN
MISS GENEVIEVE RAYMOND, EAGLE RIVER
BREAKFAST--Cereal with Dates, Broiled Star Bacon, Buttered
Toast, Boiled Eggs, Coffee.
LUNCHEON--Veribest Vegetable Soup with Crisp Crackers,
Celery, Stewed Figs, Chocolate Marble Cake, Armour's Grape
Juice.
DINNER--Veribest Chicken Fricasseed, Mashed Potatoes, Baked
Squash, Creamed Turnips, Green Tomato Pickle, Watermelon,
Pumpkin Pie, Coffee.
WYOMING
MRS. A. M. HUMPHRY, 646 SUMMER ST., SHERIDAN
BREAKFAST--Graham Porridge with Dates, Fried Star Ham and
Eggs, Dry Toast and Butter, Coffee.
LUNCHEON--Veribest Chicken Sandwiches, Creamed Potatoes,
Tomato and Lettuce Salad, Hot Doughnuts (Armour's Simon Pure
Leaf Lard), Tea.
DINNER--Veribest Vegetable Soup with Croutons, Veribest
Roast Beef, Brown Sauce, Browned Potatoes, Cauliflower au
Gratin, Rolls, Beet Pickles, Armour's Grape Juice Sherbet,
Cake, Nuts, Coffee.
CANADA
MRS. G. E. POSTE, 231 MOSS ST., VICTORIA, B. C.
BREAKFAST--Oranges, Wheat Flakes with Cream, Baked Hash
(Veribest Beef), Preserved Peaches, Muffins, Coffee.
DINNER--Veribest Tomato Soup, Baked Stuffed (Star) Ham,
Mashed Potatoes, Creamed Cauliflower, Pickled Carrots,
Chocolate Pie, Tea.
SUPPER--Sliced Meat Loaf, Potato Salad Garnished with Sliced
Hard Boiled Eggs and Parsley, Raspberry Preserve, Cheese,
Lemon Tarts, Cake, Cocoa.
Little Stories by Our Readers
A Ham Story
[Illustration]
As we are lovers of good ham we always use Armour's Star Brand. I
generally buy the ham on Saturday as it keeps better than fresh meat. I
buy a whole ham (try to get one about ten pounds), then get the dealer
to cut two nice slices thick enough to broil, a little beyond the
center, leaving two nice ends, the string end the smaller. One slice I
use for Sunday morning Breakfast, the other one I wrap in a moist cloth,
place between two plates. This will keep three or four days.
I now take the large end, put it on in cold water, let simmer for a
couple of hours, then take out and drain; cut off skin, and part of the
fat and put it in the oven to finish cooking. The skin I save for use on
the griddle, the fat I render and use the dripping for salads. After
baking, serve hot or cold, sliced; I still have a small end and one
slice left, the small end I boil until thoroughly done, take out and use
the water for vegetables, such as cabbage, spinach, beans, etc. The
small end does not slice as well as the other so I take all the meat
from the bone, and put it through the chopper, grind it fine, and use it
for ham loaf, toast filling for tomato cups or for ham omelet. The baked
end I serve sliced, also, use for sandwiches. If I have to keep the
sandwiches I put them in a moistened napkin; it keeps the ham moist and
juicy.
* * * * *
How I Arrange to Use a Whole Ham
SUNDAY BREAKFAST: Water cress, slice Star Ham broiled with milk gravy,
hot rolls, coffee, home-made peach cake.
SUNDAY DINNER: Beef pot roast, white potatoes whipped, sweet potatoes
roasted under the meat, cauliflower boiled in the ham water, cream
dressing, fruit sherbet, in which I use Armour's Grape Juice.
SUNDAY SUPPER: Cold baked Star Ham sliced thin, or tomato cups on
lettuce with mustard dressing, white bread and butter, home-made cake,
sliced peaches, and tea.
To make TOMATO CUPS, take medium size tomatoes, skin them (by pouring
boiling water over them first, this is easily done) and put on ice until
cold; scoop out the center. Make a filling of minced ham, a little
chicken, breadcrumbs (equal parts), a seasoning of chopped peppers; fill
tomatoes; on top of each put a little mustard dressing. Set each cup on
a lettuce leaf, and serve.
Now I still have one slice of ham left, some minced ham, some of the
baked ham. The last slice I broil and serve with poached eggs; the baked
ham, makes sandwiches. The week I buy a whole ham I don't buy much other
meat. Trusting this will be of value to some, I remain,--I. M. B.,
Philadelphia.
* * * * *
Milk Toast
"Have kept Armour's Beef Extract always on hand for years and it has
helped me out of many a tight place. One day the children teased for
milk toast for supper, and to my dismay I found the milk was 'short'
that day. Not wishing to disappoint them I tried to see what I could do.
I made a consommé with Armour's Beef Extract, using a quarter
teaspoonful to a cup and seasoning it with salt and pepper, and used
this in the same way as I would milk. Our 'milk' toast was fit for a
king. The children pronounced it the best ever. In these times of high
prices, with milk at ten cents per quart, many a family would welcome
such an excellent substitute as Armour's Extract."
Most useful are the Armour's Bouillon Cubes. I use them in preparing
soups, gravies, dissolved and poured over a roast while cooking. I give
my husband and children each one in a cup of hot water, every morning
for breakfast, the first thing, as it seems to be an appetizer; also
serve it to my aged parents in the morning before rising, as it gives
them strength to make their toilet. They are both very aged and failing
and the effect of the bouillon is wonderful. My husband also takes
Armour's Bouillon Cubes with him in his lunch basket to the factory
where he holds a clerical position; he keeps his bouillon cup and spoon
and there is plenty of boiling water accessible, so it makes a nice,
nourishing drink at lunch time.--Mrs. E. B., Greensburg, Pa.
* * * * *
A Red Letter for Armour's Extract
We have a friend who derived more benefit (in our estimation) from
Armour's Extract, than any one we have ever heard of. He is an expert
machinist and is sent to all parts of the world to put up machines, such
as reapers, mowers, etc. The particular trip I write of he was sent to
Bulgaria, to a small village, where the accommodations were very poor.
Sleep was almost out of the question and to eat the black bread, which
was the principal food, was impossible. The water in all foreign
countries was so bad that he always carried jars of the Extract with
him. This time he not only dissolved it in hot water and drank it, but
took his penknife and fed himself the extract raw. He claims it saved
his life, as for four days that was all he had with him to eat or drink.
He says he felt fine and did his work better than when he had been where
the food was palatable and he had eaten heartily. Of course he swears by
the Extract and never takes a trip now without taking a good supply with
him.--Mrs. H. L., Yorktown Heights, Westchester Co., N. Y.
* * * * *
[Illustration: A New Use for Stale Bread. The Roll is Hollowed Out to
Make a Serving Cup for Creamed Chicken]
Don't stint the kiddies on their daily spread--give them Armour's
Glendale Butterine
Making Money for the Church
"Besides selling recipes for eggless, butterless cake, we made seasoning
bags to sell, for soups and such, using eight peppercorns, four cloves,
six mustard seeds, one third teaspoon celery seed, four tiny sprigs each
of thyme, summer savory, sweet basil, and parsley in each. This gives a
blend pleasant to many tastes, and it is sufficient to flavor a soup for
a large family. When the soup seems to have taken enough of the flavor
the bag should be removed. To make one bag at a time would be foolish,
but when enough are made to last the year out it helps out in fine
shape. We also made jelly bags for sale, many ladies not having the
right thickness of cloth in the house at jelly-making time."
"At Christmas time the young girls of our congregation made quite a few
dollars for the church by selling boxes of preserved orange. This is
their recipe: Cut six large navel oranges in slices the long way of the
fruit, and boil, until tender, in three waters, pouring off the water
each time. Make a syrup of five cups of sugar and one cup of water and
boil the orange in this until the syrup is almost boiled away. Remove
with skimmer and let stand half an hour and roll each piece in
granulated sugar. The confection was packed in dainty white boxes and
covered with paraffin paper. They found a very ready sale."--K. C. B.
"It has been our experience that everyday necessities in the household
are better sellers than fancy nicknacks," writes a reader, "and when the
social club of our church met last winter we decided to stick to them.
Here are some of the things we made with the result that when we held
our sale at Easter there was not one article left over and we had the
sum of ninety-five dollars in the treasury."
Ice Bags
"These bags, made out of ordinary potato sacking, are for covering the
cake of ice, and do much to keep down the ice bill. They are twenty-four
inches long by twenty-seven inches wide and have a drawstring of common
twine. They cost almost nothing and found ready sale at a quarter
apiece."
Wringing Bags
"This idea we got from a trained nurse who was with us for a time, and
it is a very good thing to have on hand when there is sickness. When hot
cloths are to be applied it is hard to wring them out by hand as hot as
the doctor would like. The bags are made of strong ticking and measure
eighteen inches in width and are ten inches deep. At each end a loop the
depth of the bag was stitched, through which a piece of broom handle was
run when in use. To use, put the flannel into the bag, and set the bag
into the pan of boiling water on the stove (first inserting the sticks).
When ready, simply lift the bag and wring it by the sticks."
Carpenter's Aprons
"There has been a good deal of building done in our small town and one
of our members, whose husband is a building contractor, offered to buy
half a dozen carpenter's aprons if we would make them. This order has
led to our making over two hundred of these aprons, as others hearing of
it would want their aprons home-made rather than factory made. They are
made of strong ticking, with a strap around the neck and another at the
waist. In some, the straps are around the shoulders instead of the neck.
Pockets are made for a rule, knife, nails, and a strap for a
hammer."--Mrs. T. G. H.
[Illustration: Clever Fingers Made This Lounge from an Old Single Bed]
ARMOUR'S SIMON PURE LEAF LARD--the best for all purposes
Where Does Your Housekeeping Money Go?