Kitabı oku: «Armour's Monthly Cook Book, Volume 2, No. 12, October 1913», sayfa 4

Baking Day

"Baking the way into a man's heart" is a way which has proved successful more than once. But a girl who tried it would be badly handicapped if she did not use the best of materials for the work. Armour's Simon Pure Leaf Lard is the perfect shortening for all kinds of baking.

TEA BISCUITS

Five heaping kitchenspoonfuls of flour and two of sugar, two heaping teaspoonfuls of baking powder. Sift these three times. Add one level tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with one egg well beaten, and enough cream or milk to make three fourths of a teacup. Roll out and bake in quick oven. – B. B. BENNETT, 106 West North Ave., Baltimore, Md.

QUICK CINNAMON ROLLS

One quart of flour, three cups of milk, four tablespoons of Armour's Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of salt. Sift salt and baking powder with flour, chop in the lard, add milk and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar and cinnamon, add bits of butter and raisins or currants. Roll up as for jelly roll and cut into pieces about half an inch thick. Place in pan and bake. – MISS C. P. LYNCH, 701 James Bldg., Chattanooga.

SPANISH BUN CAKE

One third cup of Armour's Simon Pure Leaf Lard and one third cup of butterine, two cups of white sugar, the yolks of four eggs, one cup of cold water, two heaping cups of flour sifted with two teaspoons of baking powder, one cup each of raisins and nuts. Fold in the whites of four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon. Ice with caramel icing. – MISS SOPHIA GORDON, Columbia, Mo.

RAISIN BREAD

To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture with two well-beaten eggs, and beat all until smooth. Bake in a buttered pan in moderate oven. – MISS MAY STONE, Underwood, Minn.

NUT BREAD

One egg, one half cup of brown sugar, one teaspoon of salt, two cups of milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four teaspoons of baking powder sifted in four cups of flour, one cup of broken nut meats. Beat well and stand twenty minutes to rise. Bake forty-five minutes to one hour. – CARRIE W. LAMB, 358 West 52nd St., Seattle, Wash.

MOTHER'S CAKE

Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf Lard, three cups of flour, three teaspoons of baking powder, one half teaspoon of vanilla extract.

Icing: One generous cup of XXX sugar, softened with a glass of pineapple marmalade and a few drops of vanilla. – MRS. LLOYD R. SHUMAN, Thompsontown, Pa.

CARAMEL PIE

Take the yolks of four eggs, one cup of sugar, four level tablespoons of flour and beat lightly together. Add one pint of sweet milk, put into a double boiler and boil until thick. Then put one cup of sugar into an iron skillet. When melted to a brown syrup pour into the first mixture, adding two tablespoons of melted butter, two teaspoons of vanilla, and bake in a single crust made with two cups of flour, one cup of Armour's Simon Pure Leaf Lard, one half cup of water and a pinch of salt. – MRS. C. A. DOUGLAS, Humboldt, Tenn.

GRANDMOTHER'S COOKIES

One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one half teaspoon of salt, one egg well beaten, two cups of flour in which two teaspoons of baking powder have been mixed, one cup of sweet milk and one teaspoon of lemon extract. Roll the dough, cut with biscuit cutter and bake in moderate oven. – MISS STELLA SEIROSER, Walton, Ky.

BROWN COOKIES

Boil together for five minutes the following ingredients: One cup of brown sugar, one cup of water, one cup of seeded raisins, one half cup of Armour's Simon Pure Leaf Lard, one teaspoon of ground cinnamon, one half teaspoon of nutmeg and a pinch of salt. Remove from the stove and let cool. When cold add one level teaspoon of soda dissolved in hot water and add three and one half cups of flour and one teaspoon of baking powder. Drop from teaspoon on greased pan and bake in moderate oven. – MRS. EMMETT DAVISON, Woodward, Okla.

WHIPPED CREAM CAKE

Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two and one fourth cups of sifted flour to which have been added two teaspoons of baking powder, and vanilla. Bake in layers in moderate oven about fifteen minutes. When ready to serve, whip one half pint of cream, add two teaspoons of sugar and a little vanilla. Spread between layers and on top layer. Serve on dessert plate with fork. – MRS. WALDO BOGLE, 567 East 35th St., Portland, Oregon.

RAISIN PIE

Three fourths cup of stoned raisins washed and chopped, one fourth cup of currants washed and chopped, pinch of salt, one tablespoon of vinegar, two tablespoons of butter, one half cup of molasses, one cup of brown sugar, two cups of water. Thoroughly mix the above and boil together for ten minutes, then thicken with five tablespoons of flour mixed with water. For the crust take one heaping cup of flour, one half teaspoon of salt, one half teaspoon of baking powder, one third cup of Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff dough. – MRS. MABEL G. WARNER, 27 Peyton St., Santa Cruz, Calif.

FRUIT CAKE FROM BREAD DOUGH

Rub together until creamy one half cup of butter or Glendale Butterine, one half cup of Armour's Simon Pure Leaf Lard and two cups of granulated sugar. Add three eggs well beaten, one cup of raisins, one teaspoon of cinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved in a little water. Add this mixture to three cups of very light sponge and beat well, adding a little more flour if needed. Should be as thick as ordinary loaf cake batter. Fill greased bread pans half full and let rise one hour. Bake in a moderate oven forty-five minutes. – MRS. M. L. CURZON, 845 Pennsylvania Avenue, Milwaukee, Wis.

WINE DROPS

Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins and five cups of flour. Drop by spoonfuls on buttered tins and bake in quick oven. – MRS. E. W. PINE, Claresholm, Alberta, Canada.

The Daily Menu

Planning the days meals ahead is a big help in systematizing the days work. The following menus – each of which has won a prize of FIVE DOLLARS – show how women in all states of the union have planned nourishing, economical meals.

ALABAMA

MRS. A. M. CRUM, 622 Morrison Ave., Florence

BREAKFAST – Soft Peaches halved with whipped Cream, Oatmeal and Cream, French Fried Potatoes, Corn Bread Sticks, Broiled Star Ham with Cream Gravy, Soft Boiled Eggs, Hot Biscuit, Butter, Coffee.

LUNCHEON – Veribest Tomato Soup, Bread Toasted in Small Squares, Creamed Potatoes with Shredded Star Ham and Mayonnaise Dressing, Tomatoes Stuffed with Chopped Celery, Sliced Sweet Potatoes with Cream Dressing, Strawberry Jello with Whipped Cream, Marshmallow Cake and Iced Tea.

DINNER – Spiced Star Ham Boiled, Veribest Pork and Beans, Rice Cakes Fried, Creamed Potatoes, Corn Pudding, Tomatoes Stuffed with Salad made of Veribest Potted Ham, Pineapple Cake, Sherbet, Coffee.

ARIZONA

MERTIE R. JONES, Mesa

BREAKFAST – Cereal with Cream and Sugar, Broiled Star Bacon, Poached Eggs, Graham Gems, Coffee.

LUNCHEON – Chicken Bouillon (Armour's Bouillon Cubes), Creamed Veribest Chicken in Biscuit Cases, French Fried Potatoes (Fried in Simon Pure Leaf Lard), Brown Bread and Butterine Sandwiches (Armour's Glendale Butterine), Cake, Armour's Grape Juice, Iced.

DINNER – Cream of Veribest Tomato Soup, Veribest Roast Beef with Brown Sauce (Made from Armour's Extract of Beef), Veribest Pork and Beans, Potatoes, Creamed Onions, Armour's Grape Juice Ice, Small Cakes, Coffee.

ARKANSAS

MRS. W. H. BLAKELY, 713 North 19th St., Fort Smith

BREAKFAST – Oranges, Armour's Star Bacon Broiled, Poached Eggs, Toast, Coffee.

LUNCHEON – Sliced Veribest Tongue, Hashed Browned Potatoes, Rolls, Individual Custards in Ramekins, Tea.

DINNER – Cream Tomato Soup (Veribest), Casserole Roast (Veribest Roast Beef), Candied Sweet Potatoes, Stuffed Green Peppers (Filling of Bread Crumbs, Onion, Veribest Deviled Ham), Pineapple and Cheese Salad on Lettuce, Mayonnaise Dressing, Potato Rolls, Frozen Apricots in Tall Glasses of Whipped Cream, Angel Food Cake, Coffee.

CALIFORNIA

MRS. EDITH V. SCHLIEMANN, Susanville

BREAKFAST – Corn Flakes, Broiled Star Ham, Poached Eggs, Fried Potatoes, Toast, Chocolate.

LUNCHEON – Veribest Pork and Beans, Egg Salad, Hot Biscuits, Raspberry Shortcake, Armour's Grape Juice Lemonade.

DINNER – Veribest Consomme, Rice Curry and Veribest Veal, Creamed Peas, French Fried Potatoes, Lettuce Salad, Plum Cake, Iced Tea.

COLORADO

MRS. BURTON A. SMEAD, 1281 South Downing St., Denver

BREAKFAST – Rolled Oats with Hot Dates, Liver and Star Bacon Skewered and Broiled, Popovers, Coffee.

LUNCHEON – Creamed Veribest Chicken in Pastry Shells, French Fried Sweet Potatoes, Bread and Butter, Orange Marmalade, Tea.

DINNER – Mock Turtle Soup (Armour's Extract of Beef), Croutons, Two-inch Slice of Star Ham Braised with Tomato Sauce, Boiled Rice, Green String Beans, Jellied Celery Relish (Armour's Beef Bouillon Cubes), Bread, Snow Pudding, Sponge Cake, Coffee.

CONNECTICUT

P. CURTIN, Edson House, Plantsville

BREAKFAST – Fruit, Buckwheat Cakes with Armour's Star Bacon, Rolls, Coffee.

DINNER – Armour's Star Ham Soup, Veribest Roast Beef with Brown Sauce, Baked Potatoes, Creamed Onions, Veribest Mince Meat Pie, Coffee.

SUPPER – Armour's Veribest Pork and Beans, Brown Bread, Armour's Hot Chicken Bouillon with Butter Thins.

DELAWARE

MRS. G. A. SMITH, Edgemoore, Route 2, Box 81A

BREAKFAST – Grapefruit, Star Ham Omelet, Tomato Catsup, Hot Cakes, Coffee.

LUNCHEON – Cream of Onion Soup, Little Pigs in Blankets (Armour's Star Bacon), Tomato Catsup, French Fried Potatoes, Iced Tea, Peach Shortcake.

DINNER – Veribest Veal Loaf, Riced Potatoes, Tomatoes Stuffed with Star Ham, Hot Rolls, Grape Sherbet (Armour's Grape Juice).

DISTRICT OF COLUMBIA

MRS. E. W. SILLINGS, 625 E. St. S. E., Washington

BREAKFAST – Grapefruit with Armour's Grape Juice, Star Ham Croquettes, Baked Potatoes, Buttered Toast, Cocoa.

LUNCHEON – Veribest Boned Chicken, Sweet Potatoes, Gravy, Apple Sauce, White Bread, Cookies, Milk Shake.

DINNER – Split Pea Soup with Crackers, Roast Star Ham with Parsnips, Stuffed Cabbage, Sliced Tomatoes, Brown Bread, Peach Short Cake, Iced Postum.

FLORIDA

IDA C. WESTGAARD, Buena Vista, Dade Co

BREAKFAST – Iced Grapes, Puffed Rice with Cream, Broiled Star Bacon, Poached Eggs on Toast, Coffee.

LUNCHEON – Veribest Tomato Soup, Boiled Potatoes with Cream Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Gingerbread, Jelly, Coffee.

DINNER – Bouillon (Armour's Bouillon Cubes), Veribest Roast Beef with Mushroom Sauce, Creamed Asparagus, Candied Sweet Potatoes, Tomato Jelly, Salad with Mayonnaise, Armour's Grape Juice Sherbet, Cake, Coffee Mints.

GEORGIA

MRS. NELLIE H. DUSENBURY, 997 Milledge Ave., Athens

BREAKFAST – Figs with Cream, Creamed Chipped Beef (Veribest), Saratoga Chips, Sliced Tomatoes, Hot Rolls, Tea, Coffee.

LUNCHEON – Stuffed Peppers (Force Meat made from Veribest Veal Loaf), Light Bread, Veribest Pork and Beans, Pickled Beets, Armour's Grape Juice Frappe, Angel Food Cake, Iced Tea.

DINNER – Fruit Cocktail, Tomato Soup (Seasoned with Armour's Extract of Beef), Baked Star Ham, Creamed Onions, Squash, Tomato and Asparagus Salad with French Dressing, Bread Sticks, Fresh Peaches with Cream, Coffee with Cheese Wafers.

IDAHO

MRS. H. W. ZIMMERMAN, Payette

BREAKFAST – Cantaloupe, Fried Star Bacon and Eggs, Toast with White Sauce, Oatmeal Cookies, Coffee.

LUNCHEON – Veribest Pork and Beans, Hot Rolls and Honey, Sliced Tomatoes, Potato Chips, Baked Apple with Cream Sauce, Iced Tea.

DINNER – Veribest Tomato Soup, Veribest Creamed Chicken, Baked Potatoes, Cabbage Salad, Carrots and Peas, Peaches and Cream, Cake, Coffee.

ILLINOIS

ELIZABETH M. VAN HUYSEN, 501 Cedar St., Quincy

BREAKFAST – Green Gage Plums, Cereal and Cream, Armour's Star Bacon and Fried Eggs, Simon Pure Parker House Rolls, New White Clover Honey, Coffee.

LUNCHEON – Veribest Pork and Beans, Brown Bread and Butter Sandwiches, Tomato Salad, Simon Pure Doughnuts, Armour's Grape Juice.

DINNER – Veribest Tomato Soup with Croutons, Veribest Roast Beef with Browned Sweet Potatoes, Green Corn on Cob, Beet Salad, Mashed Potatoes, Simon Pure Concord Grape Pie, Coffee, Cheese Wafers.

INDIANA

MRS. L. B. KILMER, Burdick

BREAKFAST – Apple Fritters or Baked Apples, Star Ham Rolls, Soft Boiled Eggs, Corn Meal Mush (Fried in Simon Pure Leaf Lard), Coffee, Hot Milk.

LUNCHEON – Hot Beef Bouillon (Armour's Bouillon Cubes), Cheese Sticks, Armour's Veribest Beef Tongue and Tomato Salad, Cream Biscuits, Apple Sauce, Grape Juice with Marshmallows.

DINNER – Veribest Soup, Ragout of Beef (Armour's Veribest), Potatoes and Brown Gravy flavored with Beef Extract, Escalloped Tomatoes, Cream of Grape Pie (Made with Armour's Grape Juice and Simon Pure Leaf Lard), Coffee.

IOWA

MRS. J. C. BRANDT, Le Mars

BREAKFAST – Chilled White Grapes in Cantaloupe, Corn Meal and Ham Mush (Fried in Bacon Grease), Broiled Star Bacon, Toast with Honey, Doughnuts and Coffee.

LUNCHEON – Veribest Corned Beef au Gratin, Graham and White Bread Sandwiches, Rhubarb Marmalade, Cheese, Simon Pure Leaf Lard Cake, Sliced Peaches, Armour's Mulled Grape Juice.

DINNER – Bouillon (Armour's Bouillon Cubes), Croutons, Casserole of Veal, Riced Potatoes, Armour's Baked Beans, Stuffed Tomatoes, Veribest Tongue and Egg Salad, White Bread (Butterine in balls and sprig of parsley), Armour's Mince Meat Pie, Coffee.

KANSAS

MRS. J. L. HOBBS, 309 Wabash Ave., Wichita

BREAKFAST – Iced Cantaloupe, Shredded Wheat Biscuits with Sugar and Cream, Veribest Corned Beef Hash, Baking Powder Biscuits, Apple Butter, Coffee.

LUNCHEON – Star Ham Souffle, Creamed Potatoes, Fresh Rolls, Blackberry Jam, Tea.

DINNER – Veribest Tomato Soup with Toast Cubes, Veribest Roast Beef with Potatoes and Brown Gravy, Creamed Cauliflower, Veribest Chicken Salad served in Red Pepper Shells on Lettuce Leaves, Cheese Sandwiches, Olives, Banana Shortcake with Whipped Cream, Coffee.

KENTUCKY

MRS. M. GEO. MOORE, R. 5, Lexington

BREAKFAST – Bananas with Cereal and Cream, Broiled Star Bacon, Fried Apples, Creamed Hominy, Buttermilk Biscuit, Blackberry Jam, Coffee.

LUNCHEON – Cream of (Veribest) Tomato Soup, Sweet Peppers stuffed with Veribest Veal Loaf, Escalloped Corn, Cottage Cheese with Cream, Sally Lunn, Tea.

DINNER – Bouillon (Armour's Bouillon Cubes), Baked Star Ham, Corn Pudding, Sweet Potatoes, Green Beans, Tomatoes with Mayonnaise Dressing, Veribest Chicken Salad, Amber Pie (Simon Pure Leaf Lard), Cheese, Coffee.

LOUISIANA

MRS. T. J. BINGHAM, Concordia Parish, Vidalia

BREAKFAST – Broiled Star Ham, Poached Eggs on Toast, Hot Muffins, Butter, Coffee.

LUNCHEON – Chicken Bouillon (Armour's Bouillon Cubes), Veribest Veal Loaf, Raisin Bread, Butter, Cream Puffs (Made of Simon Pure Leaf Lard), Iced Armour's Grape Juice.

DINNER – Cream of Corn Soup, Broiled Chicken on Toast with Baked Apples, Stuffed Peppers (Using Armour's Star Ham Minced), Scalloped Potatoes, Fruit Salad with Mayonnaise, Mince Meat Pie with Hard Sauce (Veribest Mince Meat), Coffee, Mints.

MAINE

MISS GERTRUDE JONES, 59 Cottage St., So. Portland

BREAKFAST – Bananas and Cream, Star Ham Omelet, Rye Biscuit, Breakfast Cake, Coffee.

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, 286 °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.