_Armour'sMonthly CookBook_

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A Monthly Magazine Of Household Interest--. 

VOL. II NO. 12

OCTOBER 1913. 

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CONTENTS

A Necessity in the Pantry 6

Answers to Correspondents 22

Baked Beans--A National Dish 21

Baking Day 13

Everyday Uses of Armour's Grape Juice 4

From the Pantry Shelf 8

Halloween 11

Halloween Hints 6

Hints for October 23

Home Dressmaking 11

Informal Porch Suppers 5

Little Stories by Our Readers 18

Making Money for the Church 19

Prize Contest Story 9

Sautéing and Frying 7

Small Pieces from the Whole Ham 12

Supplying the Meat Flavor 10

The Daily Menu 14, 15, 16, 17

The Subject of Desserts 4

Where Does Your Housekeeping Money Go? 20

Why Eat Fruit? 20

The Garden in October

October is a fine time to plant every kind of "bulb, root and tuber, "also all deciduous plants and shrubs, except those with thin bark orthick, fleshy roots (e. G. , birch magnolia). 

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Clean up and burn diseased plants, manure the garden, plow it and leaveit all winter. 

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Burn asparagus tops and manure the bed. Also make new asparagus andrhubarb beds and plant sets of extra early pearl onions for use nextMarch. Put some parsley plants in a box and place it in a light cellaror in a shed. 

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Put some frozen rhubarb roots in a barrel of earth in the cellar wherethey will produce "pie-plant, " for winter use. Dig chickory for saladand store in sand in a dry cellar. Blanch endive by tying lightly at thetips. 

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Pull up cabbages, leaving roots on, and stand upside down on shelf incellar. Pick cranberries this month. Then cover the bog with a foot ofwater to drown bugs and to protect from frost. Rake up the fallen leavesand use as a mulch for flowers and shrubs. Hardwood leaves like oak andchestnut contain more plant food than those from soft woodedtrees. --_Garden and Farm Almanac. Doubleday, Page and Company. _

Every Morning

A Little Crystal of Thought for Every Day in the Week

 SUNDAY. 

 Most of us could manage to be fairly happy if we really tried to make the best of things. 

 MONDAY. 

 _Don't get depressed even if things do seem to be going wrong at the moment. Depression will make matters worse rather than better. If you do your duty faithfully, the sun is sure to shine again sometime. _

 TUESDAY. 

 Many people pride themselves on their plain speaking. An ability to put things pleasantly is really far more valuable. Even fault-finding can be pleasantly done. 

 WEDNESDAY. 

 _It always seems to me that God is probably less anxious that we should fulfil our tasks in life than that we should do our best. _

 THURSDAY. 

 Of the people who complain most bitterly that they have "no chance" probably a very small proportion would do great things if great opportunities came. "No chance" is a very old excuse. 

 FRIDAY. 

 _Don't give way to selfishness--that detestable vice that we all find it so difficult to forgive in others. _

 SATURDAY. 

 Even if you don't like your work, try to do it well. It may lead on to your true vocation. 

For the Automobile Visitor

It is the frequent experience of the housewife living in the country orsuburbs these days to receive unexpected visits from friends who aretouring in automobiles, and she finds she must have somethingattractive, dainty and nourishing ready at a moment's notice tosupplement the cup of tea or coffee so welcome after a hot, dusty trip. It is a wise plan to keep a variety of Summer Sausage on hand, as in avery few minutes delicious sandwiches may be prepared with this, thesesandwiches having the charm of novelty. It is impossible to deal in ashort article with the many varieties of Summer Sausage, but there arethree or four which can be touched upon. To have a thoroughunderstanding of their goodness one must not only read about them buttaste them. They are the staple diet in many foreign countries and inthe Armour brand the native flavoring has been done with remarkablefaithfulness--so much so that large quantities are shipped from thiscountry every week to the countries where they originated. 

CERVELAT: This sausage is made of finest pork chopped fine, smoked andair dried. It is highly spiced. A very delicious way to serve this is tocut thin slices of white bread in rounds just the size of the sausage. Put the meat, cut very thin, between the slices of bread and toast for aminute with a very hot fire. This keeps the exposed sides absolutely dryand the sandwich can be eaten without a fork. 

GERMAN SALAMI: This sausage will be much appreciated by people who likethe smoky flavor of ham and bacon. In it the meat is chopped a littlecoarser than in the Cervelat, and the spicing is the same as that usedin Germany. Serve cut very thin, with rye or bran bread. 

LACKSCHINKEN: This is a very delicately flavored German titbit. It ismade of boneless pork loins cured in mild sweet pickle before smoking. It makes delicious sandwiches with white or brown bread sliced thin andlightly buttered. 

MORTADELLA, a favorite Italian sausage, is made from lean pork ham meatchopped very fine. The flavoring is delicious, the careful blending ofspices giving a distinctly foreign touch. 

In many restaurants throughout the country they serve, as in foreigncountries, a slice or two of Summer Sausage as an appetizer beforebeginning the meal. This custom is rapidly spreading into the home, andSummer Sausage now has an established place in the daily bill of fare. 

Armour's Monthly Cook Book

 Copyright, 1913, by Armour and Company

_A Magazine Devoted to the Interests of Women_

Vol. II

OCTOBER, 1913

No. 12

[Illustration: _All true work is sacred; in all work, were it but truehand labour, there is something of divineness. _--CARLYLE. ]

Editorial

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In Germany the government maintains a system of education in what iscalled intensive farming. Through instructors who go about the country, the farmers are taught how to get a bigger yield from the same area ofsoil. The work of these wonderful teachers is supplemented by womendomestic science teachers who in the same manner visit the homes intheir districts and instruct the good _Haus Frau_ on how to improve, economize, and systematize in kitchen and household work. 

The manner in which these women instruct is, I am sure, of especialinterest to the Cook Book readers, inasmuch as the method is in a waypractically the same as what the Cook Book is doing. Where they teach byhand and mouth the Cook Book has taught through its exchange of ideas, contest stories, and recipe contests, the object being the same in bothcases that of instruction, education and economy in the kitchen andsaving of steps in the housework. 

It is truly said of Germans that they are the most frugal and economicalof all people. In the past the usual method has been to exert thisfrugality with what is already on hand in the larder left-overs, so tospeak. One point of the modern instruction of these wandering domesticscience teachers, as they go from home to home, is to show the economyof systematic buying of groceries, meats and vegetables. Where thepractice in the past has been to buy a little, so there is not muchexpenditure of money, German housewives are now taught the economy ofbuying in bulk, because it is cheaper, and there is never any waste offood in a German home, no matter how much of it there may be on hand. 

Neither is there any good reason why there should be any waste of foodin an American home. Economy or frugality comes from knowing how, andnot from any stingy purpose, as some ill-advised people think. 

The methods of these teachers show that this wonderful nation is aliveto the fact that the high cost of living is in our own waste andcarelessness, that oftentimes we do not make the most of what we have orwhat we are given to do with. 

[Illustration: Mary Jane McClure]

The Sweet Places

 _I want to go back to the sweet mysterious places, The crook in the creek-bed nobody knew but me, Where the roots in the bank thrust out strange knotty faces, Scaring the squirrels who stole there timidly. _

 _I want to lie under the corn and hear it rustle, Cool and green in a long, straight, soldierly row, I am tired of white-faced women and men of iron. I want to go back where the country grasses grow. _

 _To the well-remembered pasture's shadiest corner, Where under the trees the wild ferns wove their laces; Hearing the whip-poor-will's voice in its strange, rich sadness-- I want to go back to the old beloved places. _

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Unafraid

 Sleep lifts the flower-soul with gentle hand, And breathes upon it till the petals close Softly and drowsily; and, faint, there grows A melody from some far shining strand. The waking vision's holden to, till, fanned By vagrant winds from distant ports, it blows The singing lips of dreams into the rose. The white Night leans to kiss the nodding land. Thus, in a kindred way, will Brother Death At the appointed hour let fall his breath Upon my soul, which such kind dreamlessness Of pillowing, after Life's storm and stress. I shall lie unafraid, my petals furled, To bloom anew within some fairer world. 

 --EXCHANGE

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To Bleach White Silk

When either white silk fabric or embroidery has become yellowed fromcareless washing, it may be bleached in the following manner:

Dissolve two ounces each of salt and oxalic acid in six quarts of coldwater. 

Soak the silk in this until the yellow tinge disappears. This will takeabout an hour in ordinary cases. 

Rinse immediately in several clear waters. 

The Subject of Desserts

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Although a meal satisfies your hunger you should have dessert, becausethe educated palate craves that particular spice as a proper finish. Scientists tell us that a dinner digests better because of a tastydessert, which, they say, gives the final stimulus necessary to disposeof the food previously received. 

The simple desserts are the best desserts, and none is more pleasing tothe eye and the palate or so easily made or so frequently served in animperfect manner, than custards. 

With a supply of good eggs in the pantry the housewife need never be ata loss for a tasty custard, and if she is wise enough to buy Armour'sFancy Selects when she orders eggs from her market man their goodnesswill be reflected in her desserts. Aside from their goodness their extralarge size will always recommend their use to the wise housewife. Theycome packed in an extra large carton. 

Custard Puddings

These being the more easily made may be considered first. They mayeither be steamed or baked but the mixture is the same in either case. Allow two eggs and a teaspoonful of sugar to each half pint of milk. Beat the eggs with sugar thoroughly, but do not froth them, as thecustard must be as smooth and free from holes as possible. Add the milkslowly, also a few drops of flavoring essence--vanilla, almonds orlemon. Pour into a buttered mould (or into individual moulds), set in apan of hot water and bake until firm. Chill thoroughly and turn out onserving dish. Serve with sugar and cream. A pleasing addition to theabove is made by garnishing the sides of the mould with strips of Cantonginger before pouring in the custard. 

Coffee Custard

Make an infusion of coffee by pouring half a pint of boiling milk on aheaping tablespoonful of powdered coffee. Put it aside to settle, andwhen cold strain off the milk and use with the eggs as in previousrecipe. 

Boiled Custard

This is also made from milk and eggs and is usually served instead ofcream with stewed or preserved fruit. "Boiled" custard is rather amisnomer as on no account must the boiling point be reached in cooking, for if the custard bubbles it curdles. As soon as the custard begins tothicken the saucepan must be taken from the fire and the stirringcontinued for a second or two longer. If the cooking is done in a doubleboiler the risk of boiling is very much lessened. 

Everyday Uses of Armour's Grape Juice

Give your family Armour's Grape Juice as an everyday beverage and theirbodies will be kept healthy without drugs. 

Instead of serving fruit in the morning serve a wineglassful of Armour'sGrape Juice undiluted. If taken at the beginning of breakfast do not addice. For children, water may be added if desired. 

In moistening mincemeat use Armour's Grape Juice instead of jelly orwine. In making "Brown Betty" use Armour's Grape Juice instead of waterand molasses and you will find it richer and more delicious. 

In making sauce for all kinds of fruit puddings, use Armour's GrapeJuice, hot or cold, thickened when necessary with a little cornstarch. 

When making fruit salad to be served as a dessert, pour over the mixedfruits, immediately before serving, a cup of Armour's Grape Juice. 

In serving grape fruit, after carefully removing the white pith, pourover each portion a wineglassful of Armour's Grape Juice. 

Many people find it difficult to take raw eggs when recommended by theirdoctor. This difficulty is removed by breaking the egg into a glass ofArmour's Grape Juice. The egg is swallowed easily and in addition to thenourishment obtained there is the tonic value of the rich fruit fromwhich the grape juice is taken. 

_VERIBEST CANNED MEATS--save work and worry_

Informal Porch Suppers

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If you are fortunate enough to possess a wide porch or a stretch of lawndo not forget your less fortunate friends, and give an occasionalinformal party there while the weather is still fine. Food always tastesso much better in the fresh air and when friends are present it makesthe affair nothing more than a kind of glorified picnic. There are fewmore pleasant ways of entertaining than by giving a porch party. It isvery little trouble to arrange an affair of this kind--less than theaverage picnic indeed--and grown people usually enjoy it more as it ismuch more comfortable to sit in a chair before a real table than toperch on a log or rock while eating. A porch party is an ideal way ofentertaining for the woman who has to do her own work. Most of thedishes can be prepared the day before, making the serving easier. 

If not convenient to have a large table a number of small card tablesplaced close together will answer the purpose. Charming table sets ofwhite crepe paper can be bought for very little and save very materiallyin the doing up of the linen. 

Prepare as much as possible early in the day. If you have sandwicheswrap them in a damp napkin; if cold drinks are wanted have them wellchilled, your glasses and straws handy, have your silver and china readyat hand so that when your guests arrive you may devote your time andattention to them. The following menus are not hard to prepare and thedishes will be found most palatable and suited to every purse: VeribestCanned Meats, the standby of the housewife who combines economy of timewith excellence of quality, are used in many of them. There is a widerange of these meats delicious and many ways of using them. Every pantryshould have at least one shelf devoted to them so that the housewifeneed never be at a loss for the basis of a good meal. 

 FRUIT COCKTAIL

 HAM MOUSSÉ, POTATO CHIPS or CREAMED CHICKEN, served in roll, or TONGUE TOAST, CREAM SAUCE or CHICKEN IN ASPIC IN INDIVIDUAL MOULDS

 POTATOES AU GRATIN

 TOMATO WAFFLES

 SALAD ROLLS

 CHILLED CUCUMBERS

 MARSHMALLOW PUDDING or FIG CUSTARD

 COFFEE FRAPPÉ ICED COCOA GRAPE JUICE. 

Ham Moussé

One tablespoonful granulated gelatine, one half cup hot water, one canVeribest Deviled Ham, teaspoonful mustard (mixed), one half cup richcream. 

Dissolve the gelatine in the hot water, and add to the ham; season withthe mustard, add the cream beaten stiff and pour into a mould which hasbeen previously wet with cold water. Chill. Turn out to serve andgarnish with parsley. 

Creamed Chicken

Make a plain white sauce of one tablespoonful butter, one tablespoonfulflour and one cup of milk with seasoning of salt and pepper. When thisis ready add the contents of a can of Veribest Boned Chicken, gentlypulling apart the flakes of meat with a fork. When thoroughly heatedserve in a roll which has been hollowed out for the purpose, with agarnish of cooked asparagus stalks. 

Tongue Toast

Remove the contents of a can of Veribest Lunch Tongue and cut in dice. Add a little cream and the beaten yolk of one egg. Simmer for a fewminutes and serve on squares of toast. 

Potatoes au Gratin

Dice enough cold boiled potatoes to measure one pint. Put onetablespoonful of butter and the same amount of flour in a saucepan witha little salt and pepper. Cook till well mixed, then add one cupful ofmilk and stir until smooth and thick. Add the potatoes and simmer fiveminutes, then pour into a buttered, shallow baking dish. Mix one scantcupful of fine, dry bread crumbs with one tablespoonful of meltedbutter, spread over the potatoes and place in a hot oven until thecrumbs are a golden brown, then serve hot. 

Marshmallow Pudding

Make a plain lemon jelly, adding a little sherry wine if desired. Put alayer of sliced marshmallows in the bottom of the mold, and when thejelly has begun to set spread a little of it over them. Continue withjelly and marshmallows till the mold is full, then put away to harden. Serve with whipped cream. 

A Dainty Dessert

Lemon and grape juice frappé is another cool dessert that is also light. To make it, boil a pint of water with two cupfuls of granulated sugarfor ten minutes and cool it. Then add a little cinnamon and half acupful of lemon juice, and lastly a quart of Armour's grape juice. Freeze and serve in cups, with a little of the grape juice. 

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Shelving Responsibility

"I'll ask my husband. "

"I don't think my husband would allow me to do that. "

"I'm sure Jack would say 'No. '"

Do you know the wife who, whenever she does not want to do anything, always places the responsibility on her husband's shoulders?

She knows quite well that she can do almost anything she likes with herhusband, and that there are really precious few things that he _would_say "No" to her doing, but she finds that to say her husband would neverallow her to do this, or that, is a very easy way of saying "No" topeople without offending them. 

But it's not quite fair on the husband really, because, after a time, people begin to think that he really must be rather a bear to be sostrict with his wife. 

And he gets disliked, very often, accordingly. 

If you don't want to do a thing, _say_ so; don't make your husband thescapegoat. 

Of course the wife who does this kind of thing never dreams that peoplewill blame her husband: it's just a convenient fiction to her. 

But people are apt to think less of her husband because of it. 

So you'll be wise to find some other excuse when excuses arenecessary. --_Exchange. _

A Necessity in the Pantry

"How can you get along without a ham in the house?" asked one housewifeof another; "to me it is as necessary as anything we ever have in ourpantry. "

This housewife, in saying the above, echoed the sentiments of manyothers. There is no meat more "necessary" in the house than good ham. Not only is the meat there in all its nutriment but it ispreserved--that is, cured and smoked--in such a way that there is givento it a piquancy which whets the appetite and gives a stimulus to thegastric juices, thus aiding--so the doctors tell us--the process ofdigestion. 

In so many cases of convalescence where the appetite is flagging and thedigestion weak, ham and bacon are prescribed, both for their tonic andnutritive value. 

On the crisp snappy mornings of autumn when a hearty breakfast isnecessary and the appetite has not yet recovered from the jading effectsof the hot weather what could be more tempting and more nourishing thana slice of broiled ham--broiled just enough to be thoroughly cooked andyet not enough to discolor the delicious appetising pink color of themeat. Even the aroma thrown out in the process of cooking sends atempting appeal to the stomach that is impossible to resist. 

Buying a whole ham at a time is the best and most economical way ofbuying ham, as experience will prove. It can be boiled or baked wholeand sliced for whatever purpose intended. When baked ham is broiled forbreakfast it requires to be cooked just long enough to get hot all theway through. 

It is many years since the curing of ham was first tried and in thoseyears much has been accomplished. Today Armour's Star Hams representperfection in cured ham. In them the highest quality is allied toskillful curing and careful smoking. 

From many thousand hams those intended for the Star brand are chosen;the process of curing is a specialty of Armour and Company, and carefulsmoking over green hickory logs gives the final necessary touch. 

They say "the proof of the pudding is the tasting of it" and thisapplies to Armour's Star Hams as well. 

[Many ways of using this, to most people, necessary meat, will be foundon page 12. ]

[Illustration: _Built in Cupboards and Shelves Economize on Space andare Especially Nice for Linens_]

Halloween Hints

Witch Apples

Bake large apples from which the core has been removed until soft, butnot long enough to burst the skin. When cooked, insert a marshmallowinto the core space, put a teaspoonful of sugar on top and a fewmaraschino cherries. When ready to serve turn over each a scantteaspoonful of brandy and light just as the table is reached. The brandywill burn with a ghastly flame and melt the sugar and marshmallows. Whipped cream served in a bowl is a delicious addition. 

Witch Cake

Cream one half cupful of butter with one and one half cupfuls of sugar;add three eggs and beat five minutes; add one cupful of milk. Sifttogether one third cupful of cornstarch, and two cupfuls of flour, oneand one half teaspoonfuls of ground mixed spices, and three teaspoonfulsof baking powder; then add to the mixture. Now add one cupful of seededfloured raisins, also one cupful of chopped nuts. Turn into a wellgreased loaf cake pan and bake in a moderate oven about forty-fiveminutes. Frost with a white boiled icing. Melt sweet chocolate to equalone third cupful, flavor with a teaspoonful of lemon juice, add onecupful of boiled chestnuts which have been run through the meat grinder, and enough confectionery sugar to make a paste easily handled. Roll andcut (by pasteboard pattern) black cats or any other Halloween figure, press them into the icing on the sides of the cake. 

Sautéing and Frying

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"What is the difference between sautéing potatoes and frying them?" asksa young housekeeper from South Dakota in the Day's Work, and as thesubject is of much importance and deserving of more space than may begiven to it in the correspondence columns it is answered here. 

In a word, to sauté--pronounced sotay--anything, is to cook it in ashallow frying pan with a little fat, turning as one side is browned tolet the other color. Cooked potatoes are often warmed over this way. To"fry" potatoes, croquettes, etc. , is to cook them in deep boiling fat, immersing the object to be fried while the fat is boiling hot. 

That is the difference between sautéing and frying but there are one ortwo points about frying--this much abused way of cooking--that must beborne in mind if one would have the best results. In frying, a deepkettle must be used and it is wise to keep one for this purpose only. The one called a Scotch bowl is especially made for this purpose and ismost satisfactory. 

Use only the best fat for frying--an absolutely pure leaf lard whichcontains neither water nor salt and have your kettle two thirds full, that is, deep enough to quite cover the article to be fried. Oncestarted, this quantity must be kept up, as it reduces slightly with eachfrying, but the same fat may be used again and again if care be taken tokeep it clean and of a good color. After each frying let the fat cool alittle and strain to remove crumbs, etc. , which would otherwise burn andspoil the fat. If strained when very hot it is apt to unsolder thestrainer. Wipe the kettle clean, return the strained lard and set asideuntil wanted again. 

French Fried Potatoes are sliced thin or cut lengthwise in strips laidin ice water for half an hour; then dried thoroughly between two towelsand plunged into boiling deep fat. As soon as they are delicatelybrowned they are fished out with a split spoon and laid in a hotcolander to drain off every drop of fat. Serve at once. 

German Fried Potatoes are as a rule cooked and cold before they aresautéed. Some prefer them to the French. To many minds they never getquite rid of the stale taste that clings to the cold potato. The samemay be said of stewed cold, cooked potatoes. The least objectionable wayof serving them as left-overs is to sauté them. 

[Illustration: Simple Furniture of Quaint Shape and Design]

"_To have bread excite thankfulness, and a drink of water send the heartto God, is better than sighs for the unattainable. To plough a straightfurrow on Monday, or dust a room well on Tuesday, or kiss a bumpedforehead on Wednesday, is worth more than the most ecstatic thrill underSunday eloquence. Spirituality is seeing God in common things andshowing God in common tasks. _"--MALTBIE D. BACOCK. 

The School Child's Sleep

The mother who has a child at school may not be able to help him withhis lessons, but there is one thing she can do for him which willbenefit him even more, and that is to see that he gets enough sleep. 

Insufficient sleep affects the nerves, the temper, the digestion, themental quickness, and even the morals of children. The child who getsenough sleep is the one who is bright and quick mentally, who growsnormally and well, who eats properly and who is not peevish andirritable. 

An early supper and an early bedtime are the things for the schoolchild. Then put him in a well-ventilated bedroom and let him have ten oreleven full hours of slumber and he'll wake up bright and healthy andgood, too. 

Many of the little whining nervous children we see are simply sufferingfrom lack of sleep. Many small naughtinesses simply come from tirednerves and weariness of mind and body. So many mothers notice such adifference in the behavior of children once they have started to schooland are at a loss to understand the reason. It is because the daily napwhich the child took before he went to school has been given up, but thebedtime hour has not been changed. Consequently the nerves of the childsuffer. 

Try giving the school child supper at half past five, a nourishing andeasily digested supper, too. Then at eight, promptly pack him off tobed. If he doesn't sleep let him sip a cup of hot milk, and sit besidehim until he drowses off. Sleep is largely a habit and will be easilyacquired in a few evenings. And oh, the difference it will make to thechild in every way. --_Exchange. _

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Hints on Picture Hanging

Hang the pictures from the ceiling or picture rail by means of a thincord as nearly as possible the color of the walls. When this is done youmay, if you like, fill up the spaces left above the smaller pictures byplacing therein a miniature, or an old blue plate, or a little plasterrelief. This arrangement gives all the space, above or below, upon whichto rest your eyes, and is infinitely preferable to the usual way ofhanging pictures one over the other or all up and down the walls. Fishing line makes an excellent substitute for picture wire and is muchless conspicuous. 

From the Pantry Shelf

 Keeping the pantry shelf supplied with foods that are easily prepared and served is one of the things which mark the careful housewife. The Veribest list of prepared foods embraces soups, meats, baked beans and many varieties of potted ham, veal, chicken, etc. , all of which are perfect. Their use means a saving of time, fuel and energy--with satisfaction for the whole family. 

CHICKEN MOUSSÉ

One cup of chicken stock (made from Armour's Chicken Bouillon Cubes), one half teaspoon of salt, a pinch of celery salt, one cup of Armour'sVeribest Boned Chicken, two teaspoons of granulated gelatine, twotablespoons of cold water, one cup of beaten cream, one tablespoon ofchopped olives, and whites of two eggs. Heat the stock, seasoning andgelatine which has been soaked in cold water. When dissolved, add thechicken finely minced with fork, and the cream. Beat well and fold inthe well-beaten whites of eggs. Pour into buttered molds and chill fortwo or three hours. Serve as salad with mayonnaise. --MRS. A. E. RICHESON, 830 CANAL ST. , MT. VERNON, IND. 

CHICKEN AND MACARONI

Put one half package of macaroni in boiling salted water and boil untiltender. Drain off all but a very little water and add grated cheese. Stir well, cover and keep hot until the cheese is melted. Have ready acream sauce made from milk, flour and butter, and when hot add one canof Armour's Veribest Boned Chicken. Mix the macaroni and creamed chickenlightly, and serve on buttered hot toast. --MRS. H. B. HILL, SARVER, PA. 

CASSEROLE OF RICE AND BEEF

One can of Armour's Veribest Roast Beef, one half teaspoon of salt, onefourth teaspoon of pepper, one egg, one tablespoon of chopped parsley, one fourth cup of fine bread crumbs and three cups of cooked rice. Season the meat and mix with crumbs and egg. Add just enough stock tobind. Make stock of one fourth teaspoon of Armour's Extract of Beef andone half cup of hot water. Line a mold with half the rice. Fill with theseasoned meat and cover with the remainder of the rice. Cover tightlyand steam thirty minutes. Serve with tomato sauce. --MRS. FRANKGROUNDWATER, ELMA, WASH. 

JELLIED VEAL

Make a rich gravy by browning one tablespoon of flour in one tablespoonof Armour's Simon Pure Leaf Lard, and add one large onion cut fine, onefresh tomato or tomato pulp, and one teaspoon of Armour's Extract ofBeef. Season with salt and pepper and let the gravy simmer until itthickens, then add one can of Veribest Veal Loaf, and mix it thoroughlyin the gravy. Dissolve a package of gelatine in boiling water and mix itthoroughly with the veal and gravy. Put aside to cool and then set it inrefrigerator for a few hours. Slice and garnish with parsley and a fewslices of lemon. --MRS. VIOLA MICHEL BODE, 2865 FORTIN STREET, NEWORLEANS, LA. 

MACARONI MILANAISE

Cook one half package of macaroni in three quarts of salted water(boiling) until tender. Drain well and cover with cold water for tenminutes or more. Cook one can of tomatoes for fifteen minutes with a bayleaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain andthicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of choppedgreen peppers parboiled, and one can of Veribest Tongue chopped, and putin baking dish. Sprinkle top with grated cheese or buttered crackercrumbs and bake one half hour. --MRS. C. F. FRANKLIN, 214 NORTH UNIONAVENUE, SHAWNEE, OKLA. 

CREAMED CHIPPED BEEF ON TOAST

One half can of Armour's Veribest Chipped Beef, two tablespoons ofcornstarch, a little paprika, one and one half cups of milk, and threefourths cup of tomato catsup. Heat the milk and add the cornstarch whichhas previously been moistened with cold water, add the paprika, and stiruntil thickened. Then add catsup, stir in the beef and let it becomethoroughly heated. Serve on hot buttered toast. --EDITH EVELYN RUNGE, 15TH AVE. AND RAY ST. , SPOKANE, WASH. 

ITALIAN TONGUE

Slice one Veribest Canned Tongue and pour over it the following sauce:Put one half cup of olive oil in a sauce pan and when hot add one pintof tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil, then simmer forty-five minutes. Pour over the tongue and serve. --MRS. L. R. FINK, NEW ULM, TEXAS. 

SCALLOPED TONGUE

One cup of brown sauce, made with Armour's Extract of Beef, one can ofVeribest Ox Tongue, split, one half cup of buttered crumbs, onetablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinklebaking dish with crumbs, and arrange the split tongues in dish. Pourover them the sauce to which catsup and Worcestershire Sauce have beenadded. Cover with the remainder of the crumbs and bake in hot oven untilthe crumbs are brown. --MRS. C. B. COLPITTS, KANSAS CITY, MO. 

LUNCHEON DISH

Split and broil Veribest Vienna Style Sausage and place between hotbuttered toast. Add a crisp, dry lettuce leaf and a thin spread ofmayonnaise. Serve in folded napkin with olives and sweet pickles. --MRS. R. F. THURSTON, 2717 26TH AVENUE, FRUITVALE, CAL. 

BEEF BALLS

Two cans of Armour's Veribest Potted Meat, one onion minced very fine, three cups of mashed potato, salt and pepper to season, and one egg. Beat well and form into balls. Roll them in flour and fry in deep hotSimon Pure Leaf Lard. Garnish with parsley or lettuce leaves and servehot. --MRS. M. E. BESSEY, 133 MAIN ST. , BILOXI, MISS. 

HASH WITH SPANISH SAUCE

With one can of Armour's Veribest Corn Beef Hash mix one cup of boiledpotatoes chopped fine. Season to taste and sauté in hot Simon Pure Larduntil brown, and pour over the following sauce: Boil together for tenminutes one can of Armour's Veribest Tomato Soup, one half can ofshredded pimentoes, one half can of button mushrooms; season with salt, paprika, butter and a small amount of onion juice. --MRS. J. M. AINGELL, 2704 NUECES, AUSTIN, TEXAS. 

CALGARIAN SALAD

Chop one tin of Armour's Veribest Boned Chicken. To this add onecucumber pared and cubed, one cup of chopped walnuts, one half cup ofFrench peas, one cup of celery washed, scraped and cut into smallpieces. Moisten with mayonnaise, mold in bowl, mask with dressing. Garnish with strips of canned red peppers and celery tips. --MRS. G. B. CONTTS, CALGARY, ALBERTA, CANADA. 

"_Kissing don't last; Cookery do. _"--GEORGE MEREDITH. 

[Illustration: Prize Story]

Saving Steps in the Kitchen

The kitchen should be characterized by cleanliness, system and order. Two maxims that will help save steps are: "A place for everything, andeverything in its place;" and "Plan your work, then work your plan. "

1. Arrange kitchen as conveniently and systematically as possible. Wallsand floors should be easily cleaned. No superfluous furnishings orworn-out utensils should be tolerated. Arrange stove, sink, shelves, table or kitchen cabinet near together and in logical order, so that inpreparing a dish one can move from raw material at table or cabinetaround to the washed dish at sink. Have shelves and hooks within easyreach. Have drain-board and shelves for dishes convenient to sink. Keepstove lifters and cloths for managing hot dishes upon hooks near stove. Arrange those utensils and raw materials in constant use close at hand, placing utensils used in same kind of work together. In storeroom andpantry arrange shelves in certain order, with things seldom used onhighest shelves and those used oftener on lower shelves. Place togetheringredients used for salad-making, as vinegar, mustard, etc. ; thingsused in laundry together, etc. Other groups will suggest themselves. Keep all groceries possible in air-tight labelled cans or glass jars. 

2. Stock your kitchen with as many labor-saving devices as you canafford, making sure they are suited to your needs. Keep all utensils andtools in good repair. Glass oven-doors, small tables upon rollers whichcan be wheeled into dining room, indexed cook books and clipping-filesare step-savers. 

3. Plan each day's work ahead and have materials and utensils for thatday's work handy. 

4. Do all kitchen work in a certain order, using that routine whichexperience has proved best. 

5. Think before you step. When in storeroom or pantry bring as manyneeded articles as possible at one time. Baskets and waiters are greathelps here. In preparing a certain dish first gather together allnecessary ingredients and utensils. Do not begin work until everythingis ready. When possible prepare several things for the stove at once. 

6. Clean and straighten as you go, replacing disarranged utensils, etc. Have plenty of hot water handy, placing in soak those articles whichcannot be washed immediately. While preparing one meal do as much aspossible toward getting the next ready. If meals are planned ahead, manythings for supper can be cooked with the noon-day meal, also thebreakfast cereal. After each meal leave everything ship-shape for thenext. 

 MRS. L. H. MCRAVEN, MERIDIAN, MISS. 

 "_Nobody knows the work it takes To keep the home together; Nobody knows the steps it takes, Nobody knows but Mother. _"

 * * * * *

_Keep a small market basket handy. In it place the things to be takenupstairs when you are going up and when you are making the beds anddusting, the things which are to be brought down. _

 * * * * *

_"Make your head save your heels. " Think, in making trips to pantry, cellar or icebox if you cannot both take things and bring others on thesame trip. _

 * * * * *

_Keep a chair or revolving stool in the kitchen and whenever possiblesit down to work. Vegetable paring, cake beating and even washing andironing may be done sitting. _

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_Have a method in your work. Occasionally take time to sit down andthink over the day's work, and remember how many unnecessary steps youtook yesterday. _

 * * * * *

_Have your kitchen shelves arranged to suit your own height, so thatthere is no unnecessary straining to reach up or bending over to reachone set too low. _

Supplying the Meat Flavor

 There are many meat dishes very nourishing and wholesome which are total failures because of their lack of flavor. This lack of flavor seriously impairs their value in nutriment. A little Armour's Extract of Beef will in every case provide that touch of flavor which appeals to the palate and finds ready response from the digestive juices of the stomach. This extract is very highly concentrated, so that only a little is required. 

RICE SOUP

Dissolve one teaspoon of Armour's Extract of Beef in one quart of water, add one half cup of cooked rice, and a tablespoon of onion juice. Addone teaspoon of celery seed and cover closely. Simmer ten minutes andjust before serving add one fourth cup of sweet cream or a tablespoon ofbutter. If too thick, add a little boiling water or milk. ---MRS. W. V. COPELAND, 227 N. LAKE STREET, TOPEKA, KANS. 

SPINACH AND SAUCE

After spinach has boiled for twenty minutes in salt water, drain it andserve with this sauce: Dissolve one half teaspoon of Armour's Extract ofBeef in a cup of hot water, add two tablespoons of butter, break in twoeggs and use half teaspoon of lemon juice. Stir constantly and cook fora few minutes. --MRS. W. I. COLE, PUNTA GORDA, FLA. 

TOMATO ASPIC JELLY

One fourth teaspoon of Armour's Extract of Beef, one can of VeribestTomato Soup, one half package of gelatine, three hard-boiled eggs, andchopped olives. Heat the soup with an equal amount of water. Soak thegelatine in half cup of cold water and dissolve in the soup. Add Extractof Beef dissolved in a little water. Let cool. Add chopped hard boiledeggs and olives. If there is cold chicken at hand, a half cup of chickenchopped will improve the jelly. Pour into mold and put on ice. Servewith mayonnaise on lettuce leaves. --MRS. R. M. BRUMBY, ANONA, FLA. 

STUFFED TOMATOES

Remove seeds and centers from six tomatoes. Chop three green peppers andone onion and fry in butter until the onions begin to brown. Add a smalllump of butter, some chopped nuts and dried bread crumbs, salt andpepper to season, and one third cup of hot water in which one halfteaspoon of Armour's Extract of Beef has been dissolved. Put thetomatoes in baking pan and fill with this mixture. Sprinkle crumbs overtops and bake fifteen minutes. --MRS. L. C. STUMP, 444 N. DENVER AVE. , KANSAS CITY, MO. 

BREAD OMELET

Cut one cup of stale bread into tiny bits, beat the yolks of two eggs, add a pint of milk and the crumbs. Season with a pinch of salt andpepper and one half teaspoon of Armour's Extract of Beef. Let stand tenminutes, and then sauté in Armour's Simon Pure Leaf Lard until a nicebrown. Add the whites whipped just a moment before taking from thefire. --ELLA R. STAHL, ROUNDUP, MONT. 

FRIED ONIONS

Into a small amount of hot butter slice six good-sized green onions, tops and all. Cook until wilted, add a little water and boil until ithas evaporated. Scramble in a spoonful of Armour's Beef Extract, threeeggs, pepper and salt to taste. Cook until creamy and serve hot. --MRS. OLLIE H. THOMAS, MANSFIELD, ARK. 

MUSHROOM SAUCE

Use the liquor from one can of mushrooms and enough water to make onecupful. Chop the mushrooms, add one teaspoon of Armour's Extract ofBeef, and slightly thicken with flour blended with water. Cook sixminutes and serve with broiled steak. --GRACE M. SEARS. 

PEA SOUP

One can of peas, one half teaspoon of Armour's Extract of Beef, twotablespoons of butter, one tablespoon of flour, one teaspoon of salt anda dash of pepper, one half teaspoon of sugar, one quart of milk or halfmilk and half cream. Rinse the peas, add some water and boil until soft, then rub through a colander. Add Armour's Extract of Beef to hot waterand peas, making one quart in all. Melt the butter and add the flour, then gradually the hot soup. Cook until smooth, add the seasoning, andthe milk and cream last. --KATHERINE SORLIE, BUXTON, N. DAK. 

CORN SOUP

Cook in two tablespoons of butter one onion and one sprig of parsley(cut fine) for five minutes. Add one cup of chopped corn and a cup ofhot water in which has been dissolved one half teaspoon of Armour'sExtract of Beef. Cook fifteen minutes. Add salt, pepper, one cup ofmilk, and bind with two tablespoons of flour and butter blended. Servewith toasted croutons. --MISS AMANDA STEVENS, SOUTH LEE, N. H. 

JELLIED BOUILLON SALAD

Make a clear bouillon, using one teaspoon of Armour's Extract of Beef toone pint of hot water. Dissolve one spoon of powdered gelatine and stirinto the hot liquid. Stir in a few button mushrooms sliced, or some coldveal. Add the pulp of one orange, having it peeled, sliced and torn insections. When cool turn into cups or molds moistened with cold water. Stir and divide the material about equal in each cup. Set on ice toharden. Slice firm tomatoes and lay one each on lettuce leaf. Turn thebouillon molds onto these and place a large spoon of dressing overeach. --MRS. SADETTE HARRINGTON, ELKHORN, WIS. 

EGG SANDWICHES

Mash six hard-boiled eggs very fine, adding pepper, salt and a smalllump of butter. Mix with one half teaspoon of Armour's Extract of Beefdissolved in a tablespoon of hot water, and one third cup of mayonnaisedressing. Add one cup of finely chopped pecans or peanuts. Mix well andserve between fresh crackers and thin slices of bread. --NELLIE TONEY, 215 WEST CHURCH ST. , GREENWOOD, MISS. 

POTATO PUFFS

Bake four large potatoes and put them through potato ricer. Season withbutter, salt and white pepper and add one half teaspoon of Armour'sExtract of Beef. Beat into this the stiffly beaten white of one egg. Mold this well and roll out on molding board. Cut into cakes and placeon buttered sheet. Bake in hot oven until a golden brown. Serve onplatter with meat, garnished with cress or parsley. MISS S. MAY KIMBALL, 7 TAHANTO ST. , CONCORD, N. H. 

WILTED LETTUCE SALAD

Wash two heads of lettuce and lay them on ice until wanted, then cut insmall bits and lay in salad dish, adding salt. Heat two tablespoons ofolive oil and pour over the lettuce. To one half cup of white winevinegar add one teaspoon of sugar, one half teaspoon of Armour's Extractof Beef, one tablespoon of mayonnaise dressing. Pour over the lettuceand garnish with slices of hard-boiled eggs. --LOUISE MALLOY, 464 BAYOUST. , BATESVILLE, ARK. 

_Armour's Star Ham--for half a century the best_

Home Dressmaking

[Illustration]

This is an age of good ready made clothes and it is also an age ofclever amateur dressmaking. With excellent patterns which may be easilyhandled there is no reason why the woman who can sew should not make herown clothes, and have smart clothes at a reasonable price--that is, provided she has the time to give to sewing. 

Before starting a dress--even before buying--make a tour of the shopsand see for yourself what is being worn with a keen eye for the littledetails which lift a gown from the home made to the professional class. If you live far from town and can not go to the shops look through themagazines which make a feature of dress and study what is best suited toyour particular style and requirements. Study materials and buyeconomically, which means paying a little more if necessary rather thanhave shoddy goods. 

Good patterns are essential and these usually have full directions as tothe manner of using. It is a very good plan to have a pattern drafted toyour own measure but if you have not this take some finished garmentwhich is satisfactory (unless there is someone at hand to take themeasures that a person cannot very well take for herself) and measurethe lengths in different places such as front, back and under lengths ona blouse and the width across both back and front where it is broadest. Write these down and proceed to take the same measures on the pattern tobe used. In taking measures be sure to take a correct position or itwill be impossible to get correct measures and you cannot hope forsuccess if this--the initial step--is taken wrongly. For instance, standerect with the chest raised and the abdomen held in and you will find intaking the width measures across to where the arms and body join thearmhole will be straight and even looking instead of pointing in and outin places. 

Make sure of your measures before starting to apply your pattern to thecloth. A careful study of this will save many irreparable mistakeslater. 

Halloween

The date of this oldtime celebration is always October 31st, the crucialmoment 12 o'clock. To be sure, the original observance of All HallowsEve has been considerably distorted during the course of years but thefun it affords the young folks in its present manner of keeping cannotbe gainsaid and needs no changing. Halloween is the night when a magicspell enthrals the earth. Witches, bogies, brownies and elves are allabroad to use their power. Superstition proves true, witchery isrecognized and the future may be read in a hundred and one ways. 

No occasion gives more opportunity of enjoyment and no party is gayerthan a Halloween party. 

It is not necessary to spend a great deal of money in giving a Halloweenparty. With a little time, some suitable paper and a pair of sharpscissors the witches, pumpkin faces, cats and bats, which are thedistinctive features of this decoration, may be easily made at home. Yellow, red and black are the colors and the most fascinating crepepaper can be had for a few cents. This is the best material to use, asit lends itself so well to all sorts of schemes. 

Not only is it made in plain colors which may be decorated at will butfor every festival and occasion there are special designs which make thework of decoration very easy indeed. 

For Halloween there is a design of witches with brooms, or cats and batsin black on a yellow ground. This is ready to be laid on the table as acover or around the room in the effect of a frieze. There are napkins tomatch and a crepe paper rope to finish the edge. 

A weird effect of lighting is obtained by making lantern boxes from anydiscarded boxes which may be in the house. Cover them with crepe paper, cut eyes, nose, ears and mouth, paste colored tissue paper behind thefeatures and set a lighted candle inside. 

The wise owl must not be forgotten in the Halloween decorations. Greypaper is best for him. Paste the edges of a square piece of grey crepepaper together lengthwise of the grain and gather in at the bottom. Stuff this bag with soft paper or cotton and gather again some distancefrom the top. Shape the top into ears and make two rosettes with blackcenters for eyes. A beak of black stiff paper protrudes between theeyes. Mount the owl on a branch by sewing with heavy black thread in away to resemble claws. 

Make witches' brooms by tying slashed paper tied on any old sticks orbrooms to give the effect. 

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How to Clean It

Brass Ornaments

Any brass which is exposed to the air is likely to tarnish very quickly. To obviate this, after I have cleaned and polished my brass vases etc. , in the usual way I take a rag, and with this smear just a tiny scrap ofvaseline over the brass. This keeps it bright and prevents it fromtarnishing. 

Wicker Tables or Chairs

To take stains out of white wicker-work, I get some oxalic acid, andwith an old toothbrush dipped in this I brush the stained parts well. Then I rinse the article thoroughly, first in clear, warm water, andthen in cold. The brush should be destroyed after use, as oxalic acid ispoisonous. 

To Wash Chiffon

To wash chiffon, wind the material round a bottle. Make a good lather ofsoap and water. Immerse the bottle, and move backwards and forwards inthe lather for about five minutes. Rinse in clear, lukewarm water inwhich has been dissolved a small piece of gum arabic. Then unwind thechiffon, 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, ortagel, real or imitation, is to make some rather strong tea, and, afterbrushing all dust from the hat, apply this with a small brush. Saturatethe hat thoroughly, and when dry it will be as perfect in colour andappearance as when first bought. 

If you want the hat to be stiff, add half a teaspoonful of liquid gum tothe tea, and mix well before applying. The hat will then keep itsstiffness, but will not have a glossy appearance. 

Real Lace

Real lace should never be washed, but can be cleaned in the followingway. Put it between layers of tissue paper well sprinkled with calcinedmagnesia, place between the leaves of a book, and under a heavy weightfor three days. Then shake the powder out and the lace will be perfectlyclean. 

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 littleof the fat. Melt one tablespoon of butter in a sauce pan and add onetablespoon of flour. As soon as blended add one and one third cups ofmilk. When slightly thickened add the ham and the whites of twohard-boiled eggs which have been mashed with fork. Season with salt, pepper, and pour over round slices of toast which have been placed onhot platter. Grate the yolks of eggs and sprinkle over the top. Garnishwith 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 chopfine. Season with pepper and minced sage. Make a crust of one half poundof Armour's Butterine and one pound of flour. Roll it out thick anddivide it into equal portions. Put some ham into each and close up thecrust. Have ready a pot of boiling water and put in the dumplings. Boilabout 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 ofcream, three hard-boiled eggs, salt and pepper to taste. Scald thecream. Rub the yolks smooth with a little of the cream and add to thecream in the farina boiler with the ham. Press the whites of the twoeggs through a sieve, add to the mixture and when thoroughly heated puton 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 flourcooked in two tablespoons of melted butter, and boil it in a pint ofmilk until thick. Season with salt and pepper. Cut a cup of Armour'sStar Ham (cold boiled) into dice and moisten half a cup of crackercrumbs in melted butter. Chop the whites of the eggs fine, sprinkle somecrumbs 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 untilbrown. ---ALMA E. EDDY, COLLEGE CITY, CAL. 

BAKED LEFT-OVERS

One cup of Armour's Star Ham chopped fine, one half cup of bread crumbsand one half cup of chopped hard-boiled eggs. Season and stir into athick gravy flavored with Armour's Extract of Beef. Bake and serve hotin pepper shells. --MRS. R. P. GARIG, PORT ARTHUR, TEXAS. 

HAM MOLD

Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen dropsof lemon, salt and pepper to taste. Cut the meat in small pieces, coverthe mold with a layer of slices of hard-boiled egg, then a layer ofmeat. Repeat until the mold is filled, then add cup of milk, oneteaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir welland pour over the top. Bake a nice brown. --MRS. P. W. PINNELL, 131WINDER 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. LOUISEMCCONNELL, 1115 CARLOS AVE. , WICHITA, KANS. 

HAM LOAF

Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract ofBeef, half a package of gelatine, one pint of water, salt and pepper totaste. Dissolve Beef Extract in one half pint of boiling water, season. Dissolve the gelatine in one half pint of cold water. Stand the vesselin hot water to dissolve it. Mix together with beef extract, set asideto cool. When this begins to harden, beat in the ground boiled ham, setmold in refrigerator. Serve in slices with bread and butter, sweetpickle 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, andboil slowly until meat is tender. Slice three potatoes, take out thebone and put in potatoes while cooking. Make dumplings of three pints offlour, a pinch of salt and a big tablespoon of Armour's Simon Pure LeafLard. 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 potatomashed, one cup of cracker or bread crumbs. Season well and mix alltogether 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 toplarge 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 eggsare cooked. --E. R. MOTT, PASCOAG, R. I. 

HAM CROQUETTES

One cup of finely chopped Armour's Star Ham (cooked), one cup of breadcrumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a dash of cayenne. Beat the ham, seasoning and two of theeggs into the potatoes. Let the mixture cool slightly and shape intocroquettes. 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 ofArmour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, adash of cayenne, one pimento pepper chopped. Parboil cabbage, drain andlet cool. Open the leaves and scoop out the center. Beat the eggs, addbread moistened with melted Simon Pure Leaf Lard, add the ham andseasoning and all other ingredients. Fill the center, tie cabbage incheese cloth and boil until tender. --MRS. S. M. FUEICH, JR. , 1524BURDETTE, NEW ORLEANS. 

VEAL AND HAM PIE

Cut one and one half pounds of veal into thin slices, also one pound ofArmour's Star Ham. Season the veal highly with pepper and salt, withwhich 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 ofwater in which one teaspoon of Armour's Extract of Beef has beendissolved. Bake one hour. Thirty minutes before serving cover with goodpaste and bake. --MRS. WARREN YOUNG, LOVELADY, TEXAS. 

HAM SALAD

One cup of Armour's Star Ham, one third cup of French peas drained fromtheir liquor, one third cup of celery, one third cup of English walnutsor hickory nuts, one pimento, two small sweet pickles, one hard boiledegg. Chop all ingredients separately and just before serving, mix with agood 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 heapingteaspoonfuls of baking powder. Sift these three times. Add one leveltablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix withone egg well beaten, and enough cream or milk to make three fourths of ateacup. Roll out and bake in quick oven. --B. B. BENNETT, 106 WEST NORTHAVE. , BALTIMORE, MD. 

QUICK CINNAMON ROLLS

One quart of flour, three cups of milk, four tablespoons of Armour'sSimon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon ofsalt. Sift salt and baking powder with flour, chop in the lard, add milkand mix to a soft dough. Roll out in a thin sheet, sprinkle with sugarand cinnamon, add bits of butter and raisins or currants. Roll up as forjelly roll and cut into pieces about half an inch thick. Place in panand 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 ofbutterine, two cups of white sugar, the yolks of four eggs, one cup ofcold water, two heaping cups of flour sifted with two teaspoons ofbaking powder, one cup each of raisins and nuts. Fold in the whites offour 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, onehalf cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour withone level teaspoon of soda and a level teaspoon of cloves, cinnamon andallspice. Add to the first mixture with two well-beaten eggs, and beatall until smooth. Bake in a buttered pan in moderate oven. --MISS MAYSTONE, UNDERWOOD, MINN. 

NUT BREAD

One egg, one half cup of brown sugar, one teaspoon of salt, two cups ofmilk or water, two tablespoons of Armour's Simon Pure Leaf Lard, fourteaspoons of baking powder sifted in four cups of flour, one cup ofbroken nut meats. Beat well and stand twenty minutes to rise. Bakeforty-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 LeafLard, three cups of flour, three teaspoons of baking powder, one halfteaspoon of vanilla extract. 

ICING: One generous cup of XXX sugar, softened with a glass of pineapplemarmalade 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 offlour and beat lightly together. Add one pint of sweet milk, put into adouble boiler and boil until thick. Then put one cup of sugar into aniron skillet. When melted to a brown syrup pour into the first mixture, adding two tablespoons of melted butter, two teaspoons of vanilla, andbake in a single crust made with two cups of flour, one cup of Armour'sSimon 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, onehalf teaspoon of salt, one egg well beaten, two cups of flour in whichtwo teaspoons of baking powder have been mixed, one cup of sweet milkand one teaspoon of lemon extract. Roll the dough, cut with biscuitcutter and bake in moderate oven. --MISS STELLA SEIROSER, WALTON, KY. 

BROWN COOKIES

Boil together for five minutes the following ingredients: One cup ofbrown sugar, one cup of water, one cup of seeded raisins, one half cupof Armour's Simon Pure Leaf Lard, one teaspoon of ground cinnamon, onehalf teaspoon of nutmeg and a pinch of salt. Remove from the stove andlet cool. When cold add one level teaspoon of soda dissolved in hotwater and add three and one half cups of flour and one teaspoon ofbaking powder. Drop from teaspoon on greased pan and bake in moderateoven. --MRS. EMMETT DAVISON, WOODWARD, OKLA. 

WHIPPED CREAM CAKE

Cream together two tablespoons of Armour's Simon Pure Leaf Lard and onecup of sugar. Add a well-beaten egg and half cup of milk. Stir in twoand one fourth cups of sifted flour to which have been added twoteaspoons of baking powder, and vanilla. Bake in layers in moderate ovenabout fifteen minutes. When ready to serve, whip one half pint of cream, add two teaspoons of sugar and a little vanilla. Spread between layersand 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 cupof currants washed and chopped, pinch of salt, one tablespoon ofvinegar, two tablespoons of butter, one half cup of molasses, one cup ofbrown sugar, two cups of water. Thoroughly mix the above and boiltogether for ten minutes, then thicken with five tablespoons of flourmixed with water. For the crust take one heaping cup of flour, one halfteaspoon of salt, one half teaspoon of baking powder, one third cup ofArmour's Simon Pure Leaf Lard, and enough cold water to make a stiffdough. --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 granulatedsugar. Add three eggs well beaten, one cup of raisins, one teaspoon ofcinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved ina little water. Add this mixture to three cups of very light sponge andbeat well, adding a little more flour if needed. Should be as thick asordinary loaf cake batter. Fill greased bread pans half full and letrise 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 ofcoffee, one small teaspoon of salt, five large tablespoons of Armour'sSimon Pure Leaf Lard melted, two teaspoons of soda dissolved in thecoffee, one teaspoon of cloves and one of cinnamon, one cup of raisinsand five cups of flour. Drop by spoonfuls on buttered tins and bake inquick 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. 

 LUNCHEON--Veribest Vegetable Soup, Simon Pure Luncheon 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. Igenerally buy the ham on Saturday as it keeps better than fresh meat. Ibuy a whole ham (try to get one about ten pounds), then get the dealerto cut two nice slices thick enough to broil, a little beyond thecenter, leaving two nice ends, the string end the smaller. One slice Iuse 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 acouple of hours, then take out and drain; cut off skin, and part of thefat and put it in the oven to finish cooking. The skin I save for use onthe griddle, the fat I render and use the dripping for salads. Afterbaking, serve hot or cold, sliced; I still have a small end and oneslice left, the small end I boil until thoroughly done, take out and usethe water for vegetables, such as cabbage, spinach, beans, etc. Thesmall end does not slice as well as the other so I take all the meatfrom the bone, and put it through the chopper, grind it fine, and use itfor ham loaf, toast filling for tomato cups or for ham omelet. The bakedend I serve sliced, also, use for sandwiches. If I have to keep thesandwiches I put them in a moistened napkin; it keeps the ham moist andjuicy. 

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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 potatoesroasted under the meat, cauliflower boiled in the ham water, creamdressing, fruit sherbet, in which I use Armour's Grape Juice. 

SUNDAY SUPPER: Cold baked Star Ham sliced thin, or tomato cups onlettuce 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 pouringboiling water over them first, this is easily done) and put on ice untilcold; scoop out the center. Make a filling of minced ham, a littlechicken, breadcrumbs (equal parts), a seasoning of chopped peppers; filltomatoes; on top of each put a little mustard dressing. Set each cup ona lettuce leaf, and serve. 

Now I still have one slice of ham left, some minced ham, some of thebaked ham. The last slice I broil and serve with poached eggs; the bakedham, makes sandwiches. The week I buy a whole ham I don't buy much othermeat. Trusting this will be of value to some, I remain, --I. M. B. , Philadelphia. 

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Milk Toast

"Have kept Armour's Beef Extract always on hand for years and it hashelped me out of many a tight place. One day the children teased formilk 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 quarterteaspoonful to a cup and seasoning it with salt and pepper, and usedthis in the same way as I would milk. Our 'milk' toast was fit for aking. The children pronounced it the best ever. In these times of highprices, with milk at ten cents per quart, many a family would welcomesuch an excellent substitute as Armour's Extract. "

Most useful are the Armour's Bouillon Cubes. I use them in preparingsoups, gravies, dissolved and poured over a roast while cooking. I givemy husband and children each one in a cup of hot water, every morningfor breakfast, the first thing, as it seems to be an appetizer; alsoserve it to my aged parents in the morning before rising, as it givesthem strength to make their toilet. They are both very aged and failingand the effect of the bouillon is wonderful. My husband also takesArmour's Bouillon Cubes with him in his lunch basket to the factorywhere he holds a clerical position; he keeps his bouillon cup and spoonand there is plenty of boiling water accessible, so it makes a nice, nourishing drink at lunch time. --Mrs. E. B. , Greensburg, Pa. 

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A Red Letter for Armour's Extract

We have a friend who derived more benefit (in our estimation) fromArmour's Extract, than any one we have ever heard of. He is an expertmachinist and is sent to all parts of the world to put up machines, suchas reapers, mowers, etc. The particular trip I write of he was sent toBulgaria, to a small village, where the accommodations were very poor. Sleep was almost out of the question and to eat the black bread, whichwas the principal food, was impossible. The water in all foreigncountries was so bad that he always carried jars of the Extract withhim. This time he not only dissolved it in hot water and drank it, buttook his penknife and fed himself the extract raw. He claims it savedhis 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 wherethe food was palatable and he had eaten heartily. Of course he swears bythe Extract and never takes a trip now without taking a good supply withhim. --Mrs. H. L. , Yorktown Heights, Westchester Co. , N. Y. 

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[Illustration: A New Use for Stale Bread. The Roll is Hollowed Out toMake a Serving Cup for Creamed Chicken]

Don't stint the kiddies on their daily spread--give them Armour'sGlendale Butterine

Making Money for the Church

"Besides selling recipes for eggless, butterless cake, we made seasoningbags to sell, for soups and such, using eight peppercorns, four cloves, six mustard seeds, one third teaspoon celery seed, four tiny sprigs eachof thyme, summer savory, sweet basil, and parsley in each. This gives ablend pleasant to many tastes, and it is sufficient to flavor a soup fora large family. When the soup seems to have taken enough of the flavorthe 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 fineshape. We also made jelly bags for sale, many ladies not having theright thickness of cloth in the house at jelly-making time. "

"At Christmas time the young girls of our congregation made quite a fewdollars for the church by selling boxes of preserved orange. This istheir recipe: Cut six large navel oranges in slices the long way of thefruit, and boil, until tender, in three waters, pouring off the watereach time. Make a syrup of five cups of sugar and one cup of water andboil the orange in this until the syrup is almost boiled away. Removewith skimmer and let stand half an hour and roll each piece ingranulated sugar. The confection was packed in dainty white boxes andcovered with paraffin paper. They found a very ready sale. "--K. C. B. 

"It has been our experience that everyday necessities in the householdare better sellers than fancy nicknacks, " writes a reader, "and when thesocial 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 heldour sale at Easter there was not one article left over and we had thesum of ninety-five dollars in the treasury. "

Ice Bags

"These bags, made out of ordinary potato sacking, are for covering thecake of ice, and do much to keep down the ice bill. They are twenty-fourinches long by twenty-seven inches wide and have a drawstring of commontwine. They cost almost nothing and found ready sale at a quarterapiece. "

Wringing Bags

"This idea we got from a trained nurse who was with us for a time, andit is a very good thing to have on hand when there is sickness. When hotcloths are to be applied it is hard to wring them out by hand as hot asthe doctor would like. The bags are made of strong ticking and measureeighteen inches in width and are ten inches deep. At each end a loop thedepth of the bag was stitched, through which a piece of broom handle wasrun when in use. To use, put the flannel into the bag, and set the baginto 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 oneof our members, whose husband is a building contractor, offered to buyhalf a dozen carpenter's aprons if we would make them. This order hasled to our making over two hundred of these aprons, as others hearing ofit would want their aprons home-made rather than factory made. They aremade of strong ticking, with a strap around the neck and another at thewaist. In some, the straps are around the shoulders instead of the neck. Pockets are made for a rule, knife, nails, and a strap for ahammer. "--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?

 Housekeeping money to many men means the actual money 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 matcheswhen starting off for the day. Matches don't cost much to be sure but afresh box each morning cuts quite a hole in the housekeeping money whichis used to buy them. 

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Does your husband like to sit up late reading, playing chess, etc. ? Thatsort of thing increases the light and coal bill quite a bit. 

 * * * * *

The pennies given for charity, church collections, etc. , are also"extras. "

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Returning little courtesies--very often to "his" people--such as sendingflowers, books, and occasional lunch or matinee, etc. , etc. , all makequite a hole in the housekeeping money. 

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The wear and tear of household utensils, linen, etc. , means constantreplenishment of one thing or another. A man may realize that his buggyor motor car has to have certain parts replaced once in a while but heis not apt to think of the pots and pans of the household side of thingsunless reminded. 

 * * * * *

It is a good plan to keep a few simple medicines at hand in case ofsudden sickness, also a few bandages and the usual dressings requiredfor accidents. Does your housekeeping money make provision for this?

 * * * * *

Money for the education of the children is not generally included in thehousekeeping money, but when the children get old enough to want to havetheir friends visit them it means little lunches, suppers, entertainments of various kinds, all of which cuts into the housekeepingmoney. As this is really the social side of their education it is onlyfair 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 propertiesof the different fruits and to make the fruit your system requires apart 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 potashas well as of malic acid, which has valuable properties, and ether whichis beneficial to the liver. Plums, too, have certain virtues and lemonsare good for several forms of stomach trouble. As for grapes, they areso valuable as to form a distinctive "cure" just in themselves. Theypossess an enormous quantity of potash and plenty of water and they alsocontain sugar and salts of tartar. That all means that grapes will domuch for the person who is tired and run down, whose nerves are weakenedand whose organs are overworked, that they will tone and regulate thesystem, purify the blood and assist the different organs in performingtheir functions. The presence of sugar indicates that they can providefuel for the body--the human engine--whether it be the romping child orthe man whose day is filled with hard physical labor. So it follows thatgrapes are really a very valuable addition to our diet list. 

Unfortunately, it is not always possible to have grapes on our table butwise manufacturers have found a way by which the juice of the grape maybe 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 countrywhere the best grapes grow and there the grapes are taken while the dewis still on them and their luscious fragrant deliciousness is squeezedout, poured into bottles and quickly sealed to prevent any escape of theexquisite bouquet. 

Nothing is added--no water to weaken and adulterate, no sugar tosweeten, no coloring essence to deceive the eye. It is just the pure, natural juice of earth's best offering. This bottled concentration ofearth's sweetness and richness with all the life and warmth of thesunshine is Armour's Grape Juice. 

[Illustration: Jessie Tarbox Beals

Marshmallow Cake with Decoration of Marshmallows and Leaves Cut Out ofCitron 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 hotor cold. To the woman, however, who is really interested in furnishingvariety in diet, and this in a very economical way, baked beans offersboundless possibilities. First of all, she lays in a stock of VeribestBaked Beans--Veribest, because she knows that in this particular brandthe beans are even more thoroughly cooked than she herself could dothem. There are two kinds of Veribest Baked Beans, plain, and withtomato sauce, and with both the mellow richness of the bean is preservedwith all its natural flavor, making it a most toothsome dish as well asnutritious and economical. Having a good stock to draw from theeconomical housewife proceeds to serve baked beans to her family everyday for a week, varying the dish each day. 

FOR MONDAY there is a New England Supper--baked beans with hot Bostonbrown bread. Drop the can of baked beans into hot water and boil for 20minutes. 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 andallow one teaspoon of dry bread crumbs to each cup of beans. Season withcayenne 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 addthe remainder to the beans. Mix and form into small croquettes, orballs, then roll in fine bread crumbs. Dip them in egg and again in thecrumbs, and fry in deep boiling Simon Pure Leaf Lard. Border with slicesof dill pickles or sweet green peppers. 

WEDNESDAY, SCHOOL LUNCHES. --BEAN SANDWICHES. Cut some thin slices from aloaf of brown bread, butter and put crisp lettuce leaves, with ateaspoon of mayonnaise, on each half of the slices, and on the othersspread a layer of Armour's Veribest Pork and Beans, which have beenmashed until smooth. Put the slices together and wrap each sandwichseparately 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 tablespoonsof finely chopped onions, and one fourth cup of good boiled dressing. Marinate thoroughly, but stir slightly. Rub the salad dish with a cutclove of garlic. Arrange lettuce leaves around the salad bowl and in thecenter make a mound of the salad mixture, to which one fourth cup ofwhipped cream has been added. Garnish with stuffed olives cut in rings. 

FRIDAY. --ATTRACTIVE LUNCHEON DISH. Heat one can of Veribest Pork andBeans (without tomato sauce), tossing about with fork to preventbreaking or mashing the beans. Season to taste. Serve in beet shellswhich have been previously prepared as follows: Wash the beetscarefully, so as not to break the skins, and boil rapidly until tender. Then cover with cold water, and with the hands remove the skins. Scoopout the centers and fill the cases with the beans. Garnish with youngcelery leaves. 

SATURDAY. --PUREE OF BEANS. To one can of Armour's Veribest Beans andTomato Sauce add two cups of milk; boil for a few minutes and passthrough a sieve. Add salt and pepper to taste, a dash of sage, drymustard and more water if required. Strain over croutons in the tureenand 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 brownedbread crumbs, two teaspoons of grated onion, two eggs, one half cup ofcream or rich milk, one teaspoon of salt. Mix thoroughly and put into agreased bread pan. Brush with the beaten yolk of egg, milk or cream andbake one half hour. Serve with tomato sauce. 

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[Illustration: Jessie Tarbox Beals

Utilizing a Chimney Corner for a Book Case]

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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 afamily where there are several young men and women do I send each aseparate one?_

If economy is no object send each a separate card. If you do not care todo 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 Ialways feel that I only know the simple things of my rather humdrum lifein the country. _--MRS. D. , OHIO. 

What you know is not known to everyone, nor is what any housekeeperknows a matter of everyday use with other housekeepers. Everyone hassome short cut or recipe, or personal way of doing things that wouldlighten the way for others. Your recommendation of butterine forinstance, would carry weight with some housekeepers who had never beforethought of trying it and they would be grateful always for being shownhow to cut their butter bill. So with the other suggestions in your goodletter from which I have taken extracts for the other pages. I want justsuch letters as yours. We must not forget that the younger generation ofhousekeepers are starting housekeeping and scanning columns like thesefor "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 veryglad you have enjoyed it so long. The color scheme you mention could becarried out further by wearing white dresses with yellow sashes and hairribbons. Have yellow ices and cakes with white and yellow frosting. Eggsandwiches, potato salad garnished with hard boiled eggs halved andyellow flowers, which are quite plentiful now would all help to carryout the idea. 

_What is the seventh anniversary of a wedding called? and is thecelebration of these anniversaries out of style?_--E. G. T. , BOISE CITY. 

It is perfectly proper to celebrate and you can have a merry time withlittle expense. Have tiny woolly toy sheep for favors and serve lambsalad (made after a chicken salad recipe). Wear a woolen dress and yourhusband white flannels. 

_I belong to a little card club and have to entertain the other membersone afternoon soon. Can you suggest something which is easily preparedand 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 andArmour's Grape Juice, which needs no flavoring. 

_What can I put with my silverware when packing it away to keep it fromtarnishing?_--MRS. S. 

Pack in bags of Canton flannel before putting into the drawers or boxesand place with them a few pieces of camphor gum. 

_Please tell me if it is proper to eat cake with the fingers or must afork be used?_

It depends on the cake. If one with a soft filling, a fork will benecessary. 

Requested Recipes

FOR G. H. 

Molasses Custard

Take one cup molasses (ribbon cane is the best; I have never tried cornsyrup), add one half cup sugar, stir well and put on fire to boil for atleast five minutes. Let cool for a short time, than add threewell-beaten eggs, stirring constantly to keep the eggs from curdling. Add a tablespoonful of cornstarch. Bake in pie crust in the regular waybut slowly. To keep from browning too quickly I sometimes place a tin inoven 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 forsmaller). Add to the water an onion with two or three cloves stuck init, one carrot, one turnip and some sticks of celery. Skim carefullyseveral times. When done, remove the skin and cover with browned breadcrumbs. 

Found Out!

When making shells for custard and lemon pies prick the crust all overwith 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 nutmeggrater rather than try to scrape it with a knife. You will have a bettersurface for frosting. --C. K. , Hurley, Texas. 

When your tablecloths begin to wear out make napkins out of the bestparts and get a new tablecloth. 

Save your old newspapers and when you sweep soak the papers in water inwhich a tablespoonful of ammonia has been dissolved. Squeeze out andthrow the paper pulp on the floor you are about to sweep. It will keepthe dust from flying and at the same time brighten the carpets. 

Save all soap scraps and put them into an empty baking powder can thatyou 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 ofwire from lid to bottom to hang it up by. When washing dishes shake thebox in the water and you will have a nice suds. 

Do not throw away the small pieces of paraffin that you take from thetops of jelly glasses. They can be melted and used again. If you do notmake jelly, use them to mix with the kindling. They start a fire likecoal oil. Ends of candles may be used in the same way. If the wick inthe 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 isoil to burn. 

Put a tablespoonful of salt in your lamp and the blaze will be twice asbright. --C. L. E. , Dayton. 

A damp or slightly oily cloth is all that is necessary to polish oakfurniture if it is in good condition. Marks made by wet glasses shouldbe rubbed with a mixture of nine parts olive oil and one partparaffin. --Mrs. W. , Stilesboro, Ga. 

A very simple, attractive and inexpensive gift may be made by crochetinga simple edge for bath towels of the silk finished crochet cotton, andworking the monogram or initial in cross stitch, using the same thread. The washrag should have a tiny edge to match. --Mrs. J. H. M. , NewMexico. 

My linen dress had a tear and as it was bought ready made there were noleft over pieces. I drew a few threads from the under hem and darned itwith 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 publicschools, or not, its use is a habit which should be encouraged. Acollapsible cup takes up little room in the lunch basket. With it placeone of the Armour Bouillon Cubes. At lunch time this cube dropped into acup 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 of12, 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 yeararound, and the caloric properties of grape juice place it at the headof the list. Just now the Armour factories, in the heart of thegrape-growing sections of New York and Michigan, have their presses atwork extracting the pure juice from the season's luscious Concords. Thisjuice, 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 inselecting for their families foods that are wholesome and healthful. Oneof the strictest Government inspections is on butterine. In usingGlendale Butterine there is a saving of fully one third over the cost ofbutter, and there is no question about its cleanliness, purity andwholesomeness. 

 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 toplease, --_if_ the cupboard is well stocked from the extensive variety ofVeribest Soups, Meats and Food Specialties. All are as thoroughly cookedand seasoned as in the home kitchen, and it's a simple matter to heatthe 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 andtroublesome that frequently soup is omitted from the bill of fare whenthere is good reason for its presence. It is especially beneficial inpreparing the way for the easy digestion of heavier foods. VeribestSoups are scientifically cooked and seasoned. For use, heat the soup anddilute it to the preferred consistency. 

The Choice of the Many

It is the greatest satisfaction to know of one breakfast dish that isalways welcomed by guests. Whether they come from North or South, theyrelish 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 thanbuying a whole ham, for there is the cost of cutting besides the wasteby this method. After slices are cut from the whole ham, considerablemeat will be left on the bone. These bits can be used in many ways, andthe 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 littlejars of Armour's Extract of Beef. This Extract has many uses, and alittle goes far in making soup stock, beef tea, flavoring the cheapercuts 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 norgrease-soaked, and fried dishes that are just right, our successfulcooks have found that the first essential is good, old-fashioned pureleaf 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. Bestdealers can supply it. 

A Luncheon Innovation

A piquant meat filling for sandwiches--one that is already prepared andrequires only careful slicing--is Armour's Summer Sausage. Each of theseveral kinds is a careful blending of meats and seasoning. Packed incasing, they will keep indefinitely and therefore it is possible to havea 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 highlyconcentrated form. Its use solves many kitchen problems and makes foreconomy. Being four times stronger than ordinary extract, onlyone-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. _