Kitabı oku: «Armour's Monthly Cook Book, Volume 2, No. 12, October 1913», sayfa 3

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. Add one teaspoon of celery seed and cover closely. Simmer ten minutes and just before serving add one fourth cup of sweet cream or a tablespoon of butter. 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 and serve with this sauce: Dissolve one half teaspoon of Armour's Extract of Beef in a cup of hot water, add two tablespoons of butter, break in two eggs and use half teaspoon of lemon juice. Stir constantly and cook for a few minutes. – MRS. W. I. COLE, Punta Gorda, Fla.

TOMATO ASPIC JELLY

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

STUFFED TOMATOES

Remove seeds and centers from six tomatoes. Chop three green peppers and one onion and fry in butter until the onions begin to brown. Add a small lump of butter, some chopped nuts and dried bread crumbs, salt and pepper to season, and one third cup of hot water in which one half teaspoon of Armour's Extract of Beef has been dissolved. Put the tomatoes in baking pan and fill with this mixture. Sprinkle crumbs over tops 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 and pepper and one half teaspoon of Armour's Extract of Beef. Let stand ten minutes, and then sauté in Armour's Simon Pure Leaf Lard until a nice brown. Add the whites whipped just a moment before taking from the fire. – 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 it has evaporated. Scramble in a spoonful of Armour's Beef Extract, three eggs, 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 one cupful. Chop the mushrooms, add one teaspoon of Armour's Extract of Beef, and slightly thicken with flour blended with water. Cook six minutes and serve with broiled steak. – GRACE M. SEARS.

PEA SOUP

One can of peas, one half teaspoon of Armour's Extract of Beef, two tablespoons of butter, one tablespoon of flour, one teaspoon of salt and a dash of pepper, one half teaspoon of sugar, one quart of milk or half milk 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 water and peas, making one quart in all. Melt the butter and add the flour, then gradually the hot soup. Cook until smooth, add the seasoning, and the 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 of hot water in which has been dissolved one half teaspoon of Armour's Extract of Beef. Cook fifteen minutes. Add salt, pepper, one cup of milk, and bind with two tablespoons of flour and butter blended. Serve with 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 to one pint of hot water. Dissolve one spoon of powdered gelatine and stir into the hot liquid. Stir in a few button mushrooms sliced, or some cold veal. Add the pulp of one orange, having it peeled, sliced and torn in sections. When cool turn into cups or molds moistened with cold water. Stir and divide the material about equal in each cup. Set on ice to harden. Slice firm tomatoes and lay one each on lettuce leaf. Turn the bouillon molds onto these and place a large spoon of dressing over each. – MRS. SADETTE HARRINGTON, Elkhorn, Wis.

EGG SANDWICHES

Mash six hard-boiled eggs very fine, adding pepper, salt and a small lump of butter. Mix with one half teaspoon of Armour's Extract of Beef dissolved in a tablespoon of hot water, and one third cup of mayonnaise dressing. Add one cup of finely chopped pecans or peanuts. Mix well and serve 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 with butter, salt and white pepper and add one half teaspoon of Armour's Extract 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 place on buttered sheet. Bake in hot oven until a golden brown. Serve on platter 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 in small bits and lay in salad dish, adding salt. Heat two tablespoons of olive oil and pour over the lettuce. To one half cup of white wine vinegar add one teaspoon of sugar, one half teaspoon of Armour's Extract of Beef, one tablespoon of mayonnaise dressing. Pour over the lettuce and garnish with slices of hard-boiled eggs. – LOUISE MALLOY, 464 Bayou St., Batesville, Ark.

Armour's Star Ham – for half a century the best
Home Dressmaking

This is an age of good ready made clothes and it is also an age of clever amateur dressmaking. With excellent patterns which may be easily handled there is no reason why the woman who can sew should not make her own 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 shops and see for yourself what is being worn with a keen eye for the little details 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 the magazines which make a feature of dress and study what is best suited to your particular style and requirements. Study materials and buy economically, which means paying a little more if necessary rather than have shoddy goods.

Good patterns are essential and these usually have full directions as to the manner of using. It is a very good plan to have a pattern drafted to your own measure but if you have not this take some finished garment which is satisfactory (unless there is someone at hand to take the measures that a person cannot very well take for herself) and measure the lengths in different places such as front, back and under lengths on a 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 to be used. In taking measures be sure to take a correct position or it will be impossible to get correct measures and you cannot hope for success if this – the initial step – is taken wrongly. For instance, stand erect with the chest raised and the abdomen held in and you will find in taking the width measures across to where the arms and body join the armhole will be straight and even looking instead of pointing in and out in places.

Make sure of your measures before starting to apply your pattern to the cloth. A careful study of this will save many irreparable mistakes later.

Halloween

The date of this oldtime celebration is always October 31st, the crucial moment 12 o'clock. To be sure, the original observance of All Hallows Eve has been considerably distorted during the course of years but the fun it affords the young folks in its present manner of keeping cannot be gainsaid and needs no changing. Halloween is the night when a magic spell enthrals the earth. Witches, bogies, brownies and elves are all abroad to use their power. Superstition proves true, witchery is recognized and the future may be read in a hundred and one ways.

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

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

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

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

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

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

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

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 of vaseline over the brass. This keeps it bright and prevents it from tarnishing.

Wicker Tables or Chairs

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

To Wash Chiffon

To wash chiffon, wind the material round a bottle. Make a good lather of soap and water. Immerse the bottle, and move backwards and forwards in the lather for about five minutes. Rinse in clear, lukewarm water in which has been dissolved a small piece of gum arabic. Then unwind the chiffon, spread on the ironing board, lay a clean, thin cloth over it, and iron with a very hot iron.

A Black Hat

The very best way to clean a black hat, whether it be chip, mohair, or tagel, real or imitation, is to make some rather strong tea, and, after brushing all dust from the hat, apply this with a small brush. Saturate the hat thoroughly, and when dry it will be as perfect in colour and appearance as when first bought.

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

Real Lace

Real lace should never be washed, but can be cleaned in the following way. Put it between layers of tissue paper well sprinkled with calcined magnesia, place between the leaves of a book, and under a heavy weight for three days. Then shake the powder out and the lace will be perfectly clean.

Small Pieces from the Whole Ham

The economy of buying a whole ham at once instead of a pound or a slice is apparent to every housewife who studies her weekly bills. The initial cost is less – many trips to the store are saved and the housewife has the chance of using all of the ham – trimmings, skin, bone, etc., etc.

HAM TOAST

Grind or chop enough Armour's Star Ham to make a cupful, using a little of the fat. Melt one tablespoon of butter in a sauce pan and add one tablespoon of flour. As soon as blended add one and one third cups of milk. When slightly thickened add the ham and the whites of two hard-boiled eggs which have been mashed with fork. Season with salt, pepper, and pour over round slices of toast which have been placed on hot platter. Grate the yolks of eggs and sprinkle over the top. Garnish with parsley. – MRS. G. F. JONES, 79 Washington St., Portland, Maine.

HAM DUMPLINGS

Cut from a boiled Star Ham fat and lean in equal proportions and chop fine. Season with pepper and minced sage. Make a crust of one half pound of Armour's Butterine and one pound of flour. Roll it out thick and divide it into equal portions. Put some ham into each and close up the crust. Have ready a pot of boiling water and put in the dumplings. Boil about forty-five minutes. – MISS M. C. GREEN, 319 Locust St., Huntsville, Ala.

HAM RELISH

One cup of Armour's Star Ham boiled and chopped fine, one half cup of cream, three hard-boiled eggs, salt and pepper to taste. Scald the cream. Rub the yolks smooth with a little of the cream and add to the cream in the farina boiler with the ham. Press the whites of the two eggs through a sieve, add to the mixture and when thoroughly heated put on a hot dish. Slice the remaining eggs over the ham and serve. – MRS. R. SCHROEDER, 1923 Avenue D, Birmingham, Ala.

ESCALLOPED HAM

Boil six eggs ten minutes. Make a thickening of two tablespoons of flour cooked in two tablespoons of melted butter, and boil it in a pint of milk until thick. Season with salt and pepper. Cut a cup of Armour's Star Ham (cold boiled) into dice and moisten half a cup of cracker crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some crumbs in a buttered dish, then some of the ham, the chopped whites, thickened milk and sifted yolks. Then add the remainder of the ham, whites of eggs and milk, cover with buttered crumbs and bake until brown. – ALMA E. EDDY, College City, Cal.

BAKED LEFT-OVERS

One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs and one half cup of chopped hard-boiled eggs. Season and stir into a thick gravy flavored with Armour's Extract of Beef. Bake and serve hot in pepper shells. – MRS. R. P. GARIG, Port Arthur, Texas.

HAM MOLD

Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops of lemon, salt and pepper to taste. Cut the meat in small pieces, cover the mold with a layer of slices of hard-boiled egg, then a layer of meat. Repeat until the mold is filled, then add cup of milk, one teaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir well and pour over the top. Bake a nice brown. – MRS. P. W. PINNELL, 131 Winder Street, Henderson, N. C.

HAM SOUFFLÉ

Beat three eggs until very light, add one cup of Armour's Star Ham (cooked and chopped), one half cup of bread crumbs, one pint of milk, pepper and salt. Mix thoroughly and bake thirty minutes. – MRS. LOUISE McCONNELL, 1115 Carlos Ave., Wichita, Kans.

HAM LOAF

Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of Beef, half a package of gelatine, one pint of water, salt and pepper to taste. Dissolve Beef Extract in one half pint of boiling water, season. Dissolve the gelatine in one half pint of cold water. Stand the vessel in hot water to dissolve it. Mix together with beef extract, set aside to cool. When this begins to harden, beat in the ground boiled ham, set mold in refrigerator. Serve in slices with bread and butter, sweet pickle or lettuce salad. – MRS. R. H. WEST, Alamogordo, N. Mex.

HAM POTPIE

Take the bone of an Armour's Star Ham after the meat is partly used, and boil slowly until meat is tender. Slice three potatoes, take out the bone and put in potatoes while cooking. Make dumplings of three pints of flour, a pinch of salt and a big tablespoon of Armour's Simon Pure Leaf Lard. Mix with water, roll thin as pie crust and drop into broth. – MRS. NETTIE GARGAN, 715 Sherman St., Denver, Colo.

HASH WITH EGGS

One cup of Armour's Star Ham boiled and chopped fine, one cup of potato mashed, one cup of cracker or bread crumbs. Season well and mix all together with water and one fourth teaspoon of Armour's Extract of Beef. Pour into a deep plate, smooth it over and make indentations in the top large enough to hold an egg. Put into the oven until thoroughly heated, and break an egg into each of the places. Return to oven until the eggs are cooked. – E. R. MOTT, Pascoag, R. I.

HAM CROQUETTES

One cup of finely chopped Armour's Star Ham (cooked), one cup of bread crumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a dash of cayenne. Beat the ham, seasoning and two of the eggs into the potatoes. Let the mixture cool slightly and shape into croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs. Put into frying basket and plunge into boiling Simon Pure Leaf Lard. Cook two minutes, drain and serve. – MRS. E. A. BERENDSEN, Green Bay, Wis.

STUFFED CABBAGE

One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill the center, tie cabbage in cheese cloth and boil until tender. – MRS. S. M. FUEICH, Jr., 1524 Burdette, New Orleans.

VEAL AND HAM PIE

Cut one and one half pounds of veal into thin slices, also one pound of Armour's Star Ham. Season the veal highly with pepper and salt, with which cover the bottom of roaster. Lay upon this a few slices of ham, then the remainder of the veal and finish with the ham. Add one pint of water in which one teaspoon of Armour's Extract of Beef has been dissolved. Bake one hour. Thirty minutes before serving cover with good paste and bake. – MRS. WARREN YOUNG, Lovelady, Texas.

HAM SALAD

One cup of Armour's Star Ham, one third cup of French peas drained from their liquor, one third cup of celery, one third cup of English walnuts or hickory nuts, one pimento, two small sweet pickles, one hard boiled egg. Chop all ingredients separately and just before serving, mix with a good mayonnaise dressing. – MRS. A. E. RICE, Russellville, Ky.