required for food. Not very many husbands realize how many
little expenses the housekeeping money has to take care
of--little expenses that have nothing to do with food. Here
are some and the Editor will be very glad if the readers
will send in their own experiences in this line.
[Illustration]
Most men smoke, and most men like to pocket a nice fresh box of matches
when starting off for the day. Matches don't cost much to be sure but a
fresh box each morning cuts quite a hole in the housekeeping money which
is used to buy them.
* * * * *
Does your husband like to sit up late reading, playing chess, etc.? That
sort of thing increases the light and coal bill quite a bit.
* * * * *
The pennies given for charity, church collections, etc., are also
"extras."
* * * * *
Returning little courtesies--very often to "his" people--such as sending
flowers, books, and occasional lunch or matinee, etc., etc., all make
quite a hole in the housekeeping money.
* * * * *
The wear and tear of household utensils, linen, etc., means constant
replenishment of one thing or another. A man may realize that his buggy
or motor car has to have certain parts replaced once in a while but he
is not apt to think of the pots and pans of the household side of things
unless reminded.
* * * * *
It is a good plan to keep a few simple medicines at hand in case of
sudden sickness, also a few bandages and the usual dressings required
for accidents. Does your housekeeping money make provision for this?
* * * * *
Money for the education of the children is not generally included in the
housekeeping money, but when the children get old enough to want to have
their friends visit them it means little lunches, suppers,
entertainments of various kinds, all of which cuts into the housekeeping
money. As this is really the social side of their education it is only
fair that extra provision should be made for it.
Why Eat Fruit?
[Illustration]
It is a very good plan to find out the medicinal and curative properties
of the different fruits and to make the fruit your system requires a
part of your diet.
Apples, for instance, have an excellent effect on the health generally.
They contain a large proportion of water and a large quantity of potash
as well as of malic acid, which has valuable properties, and ether which
is beneficial to the liver. Plums, too, have certain virtues and lemons
are good for several forms of stomach trouble. As for grapes, they are
so valuable as to form a distinctive "cure" just in themselves. They
possess an enormous quantity of potash and plenty of water and they also
contain sugar and salts of tartar. That all means that grapes will do
much for the person who is tired and run down, whose nerves are weakened
and whose organs are overworked, that they will tone and regulate the
system, purify the blood and assist the different organs in performing
their functions. The presence of sugar indicates that they can provide
fuel for the body--the human engine--whether it be the romping child or
the man whose day is filled with hard physical labor. So it follows that
grapes are really a very valuable addition to our diet list.
Unfortunately, it is not always possible to have grapes on our table but
wise manufacturers have found a way by which the juice of the grape may
be possible at all times of the year and in every corner of the land.
They have built large factories right in the very heart of the country
where the best grapes grow and there the grapes are taken while the dew
is still on them and their luscious fragrant deliciousness is squeezed
out, poured into bottles and quickly sealed to prevent any escape of the
exquisite bouquet.
Nothing is added--no water to weaken and adulterate, no sugar to
sweeten, no coloring essence to deceive the eye. It is just the pure,
natural juice of earth's best offering. This bottled concentration of
earth's sweetness and richness with all the life and warmth of the
sunshine is Armour's Grape Juice.
[Illustration: Jessie Tarbox Beals
Marshmallow Cake with Decoration of Marshmallows and Leaves Cut Out of
Citron Peel]
Start the day right with DEVONSHIRE FARM SAUSAGE
Baked Beans--A National Dish
To many people baked beans means just one thing--baked beans, served hot
or cold. To the woman, however, who is really interested in furnishing
variety in diet, and this in a very economical way, baked beans offers
boundless possibilities. First of all, she lays in a stock of Veribest
Baked Beans--Veribest, because she knows that in this particular brand
the beans are even more thoroughly cooked than she herself could do
them. There are two kinds of Veribest Baked Beans, plain, and with
tomato sauce, and with both the mellow richness of the bean is preserved
with all its natural flavor, making it a most toothsome dish as well as
nutritious and economical. Having a good stock to draw from the
economical housewife proceeds to serve baked beans to her family every
day for a week, varying the dish each day.
FOR MONDAY there is a New England Supper--baked beans with hot Boston
brown bread. Drop the can of baked beans into hot water and boil for 20
minutes. Turn out, garnish with parsley and serve with mustard pickles.
TUESDAY, FOR LUNCH.--BEAN CROQUETTES. Drain Veribest Pork and Beans
(without tomato sauce), and pass them through a colander. Measure and
allow one teaspoon of dry bread crumbs to each cup of beans. Season with
cayenne pepper and a little minced parsley. For a pint of the mixture,
beat one egg. Save enough of the egg to dip the croquettes in, and add
the remainder to the beans. Mix and form into small croquettes, or
balls, then roll in fine bread crumbs. Dip them in egg and again in the
crumbs, and fry in deep boiling Simon Pure Leaf Lard. Border with slices
of dill pickles or sweet green peppers.
WEDNESDAY, SCHOOL LUNCHES.--BEAN SANDWICHES. Cut some thin slices from a
loaf of brown bread, butter and put crisp lettuce leaves, with a
teaspoon of mayonnaise, on each half of the slices, and on the others
spread a layer of Armour's Veribest Pork and Beans, which have been
mashed until smooth. Put the slices together and wrap each sandwich
separately in paraffin paper.
THURSDAY.--BEAN CELERY SALAD. Mix one can of Veribest Pork and Beans,
four tablespoons of celery cut in one eighth inch rings, two tablespoons
of finely chopped onions, and one fourth cup of good boiled dressing.
Marinate thoroughly, but stir slightly. Rub the salad dish with a cut
clove of garlic. Arrange lettuce leaves around the salad bowl and in the
center make a mound of the salad mixture, to which one fourth cup of
whipped cream has been added. Garnish with stuffed olives cut in rings.
FRIDAY.--ATTRACTIVE LUNCHEON DISH. Heat one can of Veribest Pork and
Beans (without tomato sauce), tossing about with fork to prevent
breaking or mashing the beans. Season to taste. Serve in beet shells
which have been previously prepared as follows: Wash the beets
carefully, so as not to break the skins, and boil rapidly until tender.
Then cover with cold water, and with the hands remove the skins. Scoop
out the centers and fill the cases with the beans. Garnish with young
celery leaves.
SATURDAY.--PUREE OF BEANS. To one can of Armour's Veribest Beans and
Tomato Sauce add two cups of milk; boil for a few minutes and pass
through a sieve. Add salt and pepper to taste, a dash of sage, dry
mustard and more water if required. Strain over croutons in the tureen
and sprinkle with chopped parsley.
SUNDAY NIGHT SUPPER.--BEAN LOAF. Two cups of Veribest Pork and Beans,
mashed to a pulp, one fourth cup of chopped nuts, one cup of browned
bread crumbs, two teaspoons of grated onion, two eggs, one half cup of
cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a
greased bread pan. Brush with the beaten yolk of egg, milk or cream and
bake one half hour. Serve with tomato sauce.
* * * * *
[Illustration: Jessie Tarbox Beals
Utilizing a Chimney Corner for a Book Case]
* * * * *
Homely Virtues
"Scorn not the homely virtues. We are prone
To search through all the world for something new;
And yet sometimes old-fashioned things are best--
Old-fashioned work, old-fashioned rectitude,
Old-fashioned honor and old-fashioned prayer,
Old-fashioned patience that can bide its time,
Old-fashioned firesides sacred from the world,
Old-fashioned satisfaction, with enough
Old-fashioned candour and simplicity,
Old-fashioned folks that practice what they preach."
Answers to Correspondents
_Please tell me the proper way to send wedding announcements. In a
family where there are several young men and women do I send each a
separate one?_
If economy is no object send each a separate card. If you do not care to
do this and they are brothers and sisters you may say "The Misses Brown"
and "The Messrs. James and John Wilson."
_I would like very much to be able to help other housekeepers, but I
always feel that I only know the simple things of my rather humdrum life
in the country._--MRS. D., OHIO.
What you know is not known to everyone, nor is what any housekeeper
knows a matter of everyday use with other housekeepers. Everyone has
some short cut or recipe, or personal way of doing things that would
lighten the way for others. Your recommendation of butterine for
instance, would carry weight with some housekeepers who had never before
thought of trying it and they would be grateful always for being shown
how to cut their butter bill. So with the other suggestions in your good
letter from which I have taken extracts for the other pages. I want just
such letters as yours. We must not forget that the younger generation of
housekeepers are starting housekeeping and scanning columns like these
for "the things everyone knows."
_Yellow and white scheme for coming-out party._--H. M. B.
Many thanks for the nice things you say about the Cook Book. Am very
glad you have enjoyed it so long. The color scheme you mention could be
carried out further by wearing white dresses with yellow sashes and hair
ribbons. Have yellow ices and cakes with white and yellow frosting. Egg
sandwiches, potato salad garnished with hard boiled eggs halved and
yellow flowers, which are quite plentiful now would all help to carry
out the idea.
_What is the seventh anniversary of a wedding called? and is the
celebration of these anniversaries out of style?_--E. G. T., BOISE CITY.
It is perfectly proper to celebrate and you can have a merry time with
little expense. Have tiny woolly toy sheep for favors and serve lamb
salad (made after a chicken salad recipe). Wear a woolen dress and your
husband white flannels.
_I belong to a little card club and have to entertain the other members
one afternoon soon. Can you suggest something which is easily prepared
and can be served as a lap lunch?_--MRS. F. T., HUNTINGTON, W. VA.
Ham mousse in individual moulds with thin bread and butter sandwiches.
Ice cream served in cantaloupe. Iced tea with a slice of lemon and
Armour's Grape Juice, which needs no flavoring.
_What can I put with my silverware when packing it away to keep it from
tarnishing?_--MRS. S.
Pack in bags of Canton flannel before putting into the drawers or boxes
and place with them a few pieces of camphor gum.
_Please tell me if it is proper to eat cake with the fingers or must a
fork be used?_
It depends on the cake. If one with a soft filling, a fork will be
necessary.
Requested Recipes
FOR G. H.
Molasses Custard
Take one cup molasses (ribbon cane is the best; I have never tried corn
syrup), add one half cup sugar, stir well and put on fire to boil for at
least five minutes. Let cool for a short time, than add three
well-beaten eggs, stirring constantly to keep the eggs from curdling.
Add a tablespoonful of cornstarch. Bake in pie crust in the regular way
but slowly. To keep from browning too quickly I sometimes place a tin in
oven over pie.
Many thanks to Mrs. F. A. F., Jacksonville, Texas.
FOR MRS. T. H., OSWEGO, N. Y.
Boiled Bacon
Place the bacon in a saucepan with sufficient cold water to cover it.
Bring the water to the simmering point and simmer gently until done
(time, about half an hour for a pound for large pieces, less for
smaller). Add to the water an onion with two or three cloves stuck in
it, one carrot, one turnip and some sticks of celery. Skim carefully
several times. When done, remove the skin and cover with browned bread
crumbs.
Found Out!
When making shells for custard and lemon pies prick the crust all over
with a fork before baking. Bake the shells over an inverted pie plate,
then place them in pie plate as usual before filling.--Mrs. D. H.,
Media, Pa.
If a cake gets scorched on top when baking, grate lightly with a nutmeg
grater rather than try to scrape it with a knife. You will have a better
surface for frosting.--C. K., Hurley, Texas.
When your tablecloths begin to wear out make napkins out of the best
parts and get a new tablecloth.
Save your old newspapers and when you sweep soak the papers in water in
which a tablespoonful of ammonia has been dissolved. Squeeze out and
throw the paper pulp on the floor you are about to sweep. It will keep
the dust from flying and at the same time brighten the carpets.
Save all soap scraps and put them into an empty baking powder can that
you have turned into a soap shaker by the help of a hammer and nail.
Punch eight or ten small holes in the top and bottom, run a piece of
wire from lid to bottom to hang it up by. When washing dishes shake the
box in the water and you will have a nice suds.
Do not throw away the small pieces of paraffin that you take from the
tops of jelly glasses. They can be melted and used again. If you do not
make jelly, use them to mix with the kindling. They start a fire like
coal oil. Ends of candles may be used in the same way. If the wick in
the lamp is short and you are out of coal oil, fill the lamp with water.
The oil will rise to the top and the wick will burn as long as there is
oil to burn.
Put a tablespoonful of salt in your lamp and the blaze will be twice as
bright.--C. L. E., Dayton.
A damp or slightly oily cloth is all that is necessary to polish oak
furniture if it is in good condition. Marks made by wet glasses should
be rubbed with a mixture of nine parts olive oil and one part
paraffin.--Mrs. W., Stilesboro, Ga.
A very simple, attractive and inexpensive gift may be made by crocheting
a simple edge for bath towels of the silk finished crochet cotton, and
working the monogram or initial in cross stitch, using the same thread.
The washrag should have a tiny edge to match.--Mrs. J. H. M., New
Mexico.
My linen dress had a tear and as it was bought ready made there were no
left over pieces. I drew a few threads from the under hem and darned it
with these and when laundered it could scarcely be seen.--Mrs. J. E. F.
Hints for October
A Hot Drink with the School Lunch
Whether the individual drinking cup is a requirement in all public
schools, or not, its use is a habit which should be encouraged. A
collapsible cup takes up little room in the lunch basket. With it place
one of the Armour Bouillon Cubes. At lunch time this cube dropped into a
cup of hot water provides a drink of bouillon that is refreshing,
stimulating and healthful.
Armour's Bouillon Cubes, chicken and beef flavor, are sold in tins of
12, 50 and 100--each cube wrapped separately in tin foil.
Fruit Out of Season
The tonic value of pure fruit juices makes them desirable all the year
around, and the caloric properties of grape juice place it at the head
of the list. Just now the Armour factories, in the heart of the
grape-growing sections of New York and Michigan, have their presses at
work extracting the pure juice from the season's luscious Concords. This
juice, undiluted, unfermented and unsweetened, is immediately bottled,
retaining all the delicious fragrance and flavor of the grape.
For household use there are cases of bottles in quarter-pint
sizes and larger. Armour's Grape Juice is a splendid flavor
for desserts and ices.
Government Inspection
Housewives realize, more than ever before, their responsibility in
selecting for their families foods that are wholesome and healthful. One
of the strictest Government inspections is on butterine. In using
Glendale Butterine there is a saving of fully one third over the cost of
butter, and there is no question about its cleanliness, purity and
wholesomeness.
Armour's Glendale Butterine is carefully wrapped and sold in
paraffined cartons.
The Family Cupboard
Anyone in the family can serve on short notice a meal that is sure to
please,--_if_ the cupboard is well stocked from the extensive variety of
Veribest Soups, Meats and Food Specialties. All are as thoroughly cooked
and seasoned as in the home kitchen, and it's a simple matter to heat
the contents of the cans and serve.
Best grocers in all parts of the country sell Veribest
goods.
A Simple Lesson in Soup Making
The usual process of simmering meats and vegetables is so tedious and
troublesome that frequently soup is omitted from the bill of fare when
there is good reason for its presence. It is especially beneficial in
preparing the way for the easy digestion of heavier foods. Veribest
Soups are scientifically cooked and seasoned. For use, heat the soup and
dilute it to the preferred consistency.
The Choice of the Many
It is the greatest satisfaction to know of one breakfast dish that is
always welcomed by guests. Whether they come from North or South, they
relish sweet, crisp bacon. Armour's Star Bacon is a mild sugar cure,
hickory smoked, and is most delicate.
Star Bacon is sold in glass jars and paper cartons.
Keeping Household Accounts
Buying ham by the single slice is necessarily much more expensive than
buying a whole ham, for there is the cost of cutting besides the waste
by this method. After slices are cut from the whole ham, considerable
meat will be left on the bone. These bits can be used in many ways, and
the bone can be boiled with vegetables or for soup.
Armour's Star Ham is cured and smoked by special process
which has given it the famous flavor.
Little But Efficient
No product is better known or more highly appreciated than the little
jars of Armour's Extract of Beef. This Extract has many uses, and a
little goes far in making soup stock, beef tea, flavoring the cheaper
cuts of meat, gravies and vegetables.
Most druggists and grocers can supply Armour's Extract of
Beef in two sizes of jars.
Women Who Succeed
To have light, flakey pastry, doughnuts that are neither heavy nor
grease-soaked, and fried dishes that are just right, our successful
cooks have found that the first essential is good, old-fashioned pure
leaf lard, tried out in open kettles, just as our grandmothers made it.
Such is Armour's Simon Pure Leaf Lard, which is sold only in pails. Best
dealers can supply it.
A Luncheon Innovation
A piquant meat filling for sandwiches--one that is already prepared and
requires only careful slicing--is Armour's Summer Sausage. Each of the
several kinds is a careful blending of meats and seasoning. Packed in
casing, they will keep indefinitely and therefore it is possible to have
a supply at hand ready for any emergency.
The Secret of Good Cooking Is in the Flavoring
Armour's Extract of Beef is the pure rich flavor of lean beef, in highly
concentrated form. Its use solves many kitchen problems and makes for
economy. Being four times stronger than ordinary extract, only
one-fourth as much can be used, or your food will be too rich.
This Extract of Beef supplies delicious flavor to the
cheaper cuts of meat, enriches vegetable dishes, restores
original tastiness to left-overs, and flavors soups and
gravies.
_Always keep a jar at hand. Sold by druggists and grocers._