Part 4

Hams smoked in the stockinet covering retain their shape and keep moist and juicy to the last slice. The covering should be left on the raw ham and folded or tied over the cut surface so the ham will retain all the delicate nut flavor given by our special cure and expert handling.

The ideal ham is firm, moist, juicy, tender and of medium weight, not too fat or too lean. The stockinet covering keeps the selected ham moist and firm.

Ham in some form is a welcome part of either breakfast, luncheon or dinner several days every week.

Bacon should be fine and firm—it is selected to suit varying tastes and may be purchased with either the fat or lean predominating or evenly distributed. Through the smoking process certain changes take place in meats which render them more easily digested, hence bacon is one of the most easily digested and savory forms of fat. As sources of heat and energy, bacon and ham rank high.

Even for a small family, it is wise to buy a whole ham. This kind of quantity buying is economical and the many ways to serve ham add variety to your menus. In planning the use of the whole ham, first use the slices for broiling, baked slice of ham, creamed ham and other dishes requiring slices or cubes of ham. Use the last half of the ham for baking in the piece.

Bacon in the piece or cartons of bacon should be kept on hand at all times. A breakfast of bacon and eggs is the accepted breakfast and may be quickly and easily prepared. A few strips of bacon add just the right flavor to the roast fowl, meat loaf, larded tenderloin, or casserole of vegetables or cereals.

The drippings from ham and bacon should be kept in a cold place and used for shortening in spice cakes and cookies, for flavor in sauces for vegetables and meats, for sautéing where the smoked meat flavor is desirable, in the dressing for vegetable salads, and in the stuffing for fowl.

MANY WAYS TO SERVE HAM AND BACON

BOILED HAM

=Boiled Ham with Apple Rings=—Cold or hot boiled ham served with a border of apple rings fried in deep fat.

=Cold Ham with Sliced Pineapple=—Ham sliced thin served with one slice of pineapple to each helping.

=Boiled Ham and Spinach=—Slices of boiled ham steamed over spinach, served with border of ham surrounding spinach.

=Fritters=—Ground ham in a fritter batter with corn.

=Rissoles of Ham=—Diced boiled ham in cream sauce, baked in a pastry case.

=Ham Patties=—Creamed boiled ham in patty shells.

=Timbales=—Creamed ham in timbale cases.

=With Apricots=—Cold boiled ham garnished with apricots.

=Ham au Gratin=—Cooked ham in cream sauce in casserole with layer of cheese and buttered crumbs.

BAKED HAM

=Spiced Baked Ham=—Whole ham rubbed with brown sugar, stuck with cloves and baked. (_See page 30_)

=Ham Roast Stuffed=—Boned ham, stuffed with pork forcemeat, tied, steamed and baked. Served with celery sauce.

=Baked Ham with Apple or Corn Fritters=

=Baked Ham with Orange Sauce or Currant Jelly=

SLICE OF HAM

=Broiled Ham Steak=—Slice of ham half an inch thick, cut from large part of ham.

_Armour’s Choicest Hams are branded STAR and are covered with the stockinet_

MILK THE COMPLETE FOOD

Milk is nature’s own food. It contains all the food elements necessary for body growth, protein, mineral salts, carbohydrates, fats, vitamines and water. It is the indispensable food for the young. It lends itself to a great variety of uses in the correct diet of the individual. Modern housekeeping demands that a supply of a quality brand of canned milk be in every pantry.

As an addition to coffee or tea, evaporated milk has long been a recognized boon. Now, however, the convenience of this as a pantry staple for the country, town or city home cannot be overestimated. It is ever ready for the milk or cream call necessary to the completion of a perfect festive meal, or the easily digested milk toast or eggnog for the convalescent as well as the everyday baking need.

According to latest scientific experiments, the growth properties known as vitamines, so rich in milk, are in no way affected by the process of water elimination used to produce evaporated milk.

Evaporated milk is a product of the greatest importance to all families far removed from the source of a reliable fresh milk supply. It is just the pure milk with a large part of the moisture removed. It contains all the natural butter fats, mineral salts, proteins, and solids of the fresh milk. Nothing is changed in evaporated milk excepting the quantity of water in the fluid. For that reason, when canned milk is used to feed to children it is best to purchase a reliable brand of evaporated milk. Condensed milk is whole milk reduced by heating; it differs from evaporated milk in that it has 40% to 44% sugar added.

A high quality evaporated milk contains 26.16% solids and 69.24% water. A test of the keeping qualities of this product demonstrated that evaporated milk would keep sweet ten days after the can was opened. On souring it may be used the same as soured whole milk and with equally good results.

To use evaporated milk as whole milk, it should be diluted in the proportion of one cup of evaporated milk to two and one-quarter cups of water. This will give a product averaging a rich whole milk.

VARIETY OF USES

Evaporated milk is most satisfactory for cream soups; for sauces for vegetables, fish and meats. Whipped for puddings (undiluted). Used diluted, it gives splendid results in cakes, muffins, biscuits and other flour mixtures. As cream for coffee, cocoa and chocolate, cereals, fruits and puddings it adds food value and flavor. As a beverage diluted with water or for eggnog it is just as satisfactory as ordinary milk for children. For ice creams and custards, cream candies and fudge it adds a smoothness and creaminess.

WAYS TO SERVE HAM AND BACON (Continued from page 16)

SLICE OF HAM

=Escalloped Ham with Peanut Butter=—Dressing of crumbs, celery and seasoning, covered with slice of ham spread with peanut butter, buttered crumbs and baked until brown.

LEFT-OVER HAM

=Ham Omelet=—Cooked ham cut fine and folded into an omelet.

=Croquettes of Ham with Green Peas=—Ham ground, mixed with a thick white sauce, seasoned and formed in croquettes. Served on platter with creamed peas.

=Tomato Stuffed with Ham=—Minced ham and rice pressed into tomato shells and baked.

=Sweet Peppers Stuffed with Ham=—Cooked ham cut fine, mixed with crumbs and pressed into peppers.

=Ham Sandwiches=—Minced ham, chopped pickles and mayonnaise.

=Ham Salad=—Diced ham, diced celery, baked beans and mayonnaise. Served on lettuce.

=Ham à la King=—Diced cooked ham with green pepper, pimento and mushrooms in cream sauce.

FRIED HAM AND BACON

=Ham and Eggs=, =Ham Cutlets=, =Boiled Bacon=, =Bacon and Eggs=, =Bacon with Fowl=, =with Veal=, =with Flank Steak=, =with Fish=, =Bacon= as seasoning in dressings, =Casserole of Bacon and vegetables=, =Creamed Bacon=, =Omelet=, =Bacon Sandwiches=, =Club Sandwiches= (Broiled bacon and white meat of chicken between slices of toast).

SAUCES FOR HAM AND BACON

=White Sauce= =Oyster Sauce= =Egg Sauce= =Cheese Sauce= =Yellow Béchamel Sauce= =Brown Tomato Sauce= =White Mayonnaise Sauce= =Buerre Noir= =Cider Sauce= =English Apple Sauce= =Horseradish Sauce=

_Armour’s Veribest Evaporated Milk, highly satisfactory for all milk needs_

TISSUE BUILDING FOODS

CHEESE

Cheese has an important mission in the dietary; served as an accompaniment, it adds food value, flavor and distinction. In large quantities it may take the place in food value of the meat dish. It must, of course, be served in combination with vegetables or cereal food to supply the proper bulk.

Cheese contains protein and fat. It builds tissue and creates heat and energy. For variety it may occasionally be served as the main food for a meal—and adds zest when used in salads and other table specialties.

In fuel value, one pound of cheese is equal to three and one-third pounds of baked beans—or three quarts of whole milk, twenty-five average size eggs, or of peanut butter approximately three-fourths pounds.

Popular cheese dishes are Spaghetti and Cheese, Macaroni and Cheese, Cauliflower and Cheese au Gratin, Potatoes au Gratin, Melted Cheese Sandwiches, Cheese Crackers, Eggs au Gratin, Cheese Croquettes, etc.

PEANUT BUTTER

Peanut Butter is a highly concentrated, rich food, containing protein, carbohydrates and fat, all in large proportion. For this reason it may be used as a main dish in the menu in proper combination. Peanut loaf, peanut soufflé, peanut omelet, and peanut salad are fitting main dishes for the dinner or luncheon.

In order to properly balance in the diet, peanut butter must be combined with foods of more bulk and less food value. Salad dressing and peanut butter make excellent sandwiches. Combined with tomato pulp and milk, peanut butter forms delicious soup. It may be used to flavor and to shorten cookies and drop cakes. It also adds to custards or salads. Due to its popular flavor, it also lends itself for use in the making of delicious confections.

BEANS

Beans are in the class with meat and cheese as protein food and may alternate with them as the main dish in the menu. They offer a variety to the menu served as bean loaf, soufflé, croquettes, relish, salad, or as purée.

The choicest commercially prepared pork and beans are made from selected double hand-picked Michigan pea beans with carefully selected government-inspected pork. They are cooked by the Appert Dry Steam Process, thereby blending and retaining all the delicious bean flavor.

This dry steam process renders the beans more easily digestible than is possible for home-cooked beans.

EGGS

Eggs contain all of the elements necessary to life. Next to milk, selected eggs are the most economical source of animal protein and, like milk, contain the growth elements popularly known as fat soluble A. Vitamines.

The highly concentrated food value of eggs makes it necessary to combine them with such starchy foods as bread or potatoes so that there will be sufficient bulk food for the stomach to act upon. Eggs are an excellent substitute for meat and are as indispensable as sugar in cooking. It is necessary to cook eggs slowly and at a low temperature to have them easily digested.

WAYS TO SERVE EGGS

Soft Boiled Hard Boiled Fried Scrambled Omelet Creamy Eggs à la Goldenrod Poached Steamed Egg Salad Curried Eggs in Tomato Sauce Eggs Beauregard Deviled Egg Croquettes Egg Loaf Eggs au Gratin Shirred Eggnog Grape Yolk Eggs à la Suisse Eggs with Spinach Scalloped Eggs Benedictine

_Your dealer can get the tissue building foods under the Armour Oval Label_

THE TASTY SAUSAGE

Delicately seasoned sausage, made of carefully selected Government-inspected meats, has a very definite place as a staple food. Sausage is all food, no waste, and most appetizing. The correctly blended seasonings of high-grade sausage, fresh, smoked or dry, start the gastric juices and act as an aid to digestion.

FRESH PORK SAUSAGE

Fresh pork sausage is very high in fuel value, the fat adding to the protein, heat and energy-producing material. This makes it essentially a cold-weather food. The drippings should always be saved to use as a sautéing medium or shortening.

HOW TO SERVE

Fresh sausage, either links or bulk. Fry and serve with toast, pancakes or muffins, mashed potatoes, rice or hominy, for breakfast, dinner or luncheon. Stuff potatoes and apples with fresh pork sausage, bake and serve as a nutritive luncheon novelty.

Tart fruit always adds to the meal of which fresh pork sausage is the main dish.

SMOKED SAUSAGE

Bologna and Frankfurters have gained wide reputation as dependable meats satisfactory for all informal occasions. They are made of pork, beef, and mutton. They are carefully spiced with delicate mild spices.

SUGGESTIONS FOR SERVING

Smoked sausage may be used for any meal. The Bologna is preferable for luncheon dishes and picnics; the Frankfurters for any hot meal.

Left-overs of either sausage may be made into such appetizing breakfast dishes as omelet, creamed sausage on toast or heated in the oven with mashed potatoes.

DRY SAUSAGE

As dry sausage is a product which originated across the water, American housewives are rapidly learning to appreciate its higher food value. Fresh U. S. Gov’t inspected meat cuts are selected and combined with the choicest seasonings and subjected to unique curing processes, making this a most delicious food ready to eat. There is a wide variety to suit every taste. Recipes from Italy, France and the other foreign countries are followed or improved upon to make American dry sausage the superior food it is.

Dry sausage may be made into a great variety of appetizing dishes or served sliced, cold. It is wholesome and nutritious. An attractively garnished platter of Dry Sausage is a favorite for a cold meal.

HOW TO SERVE

BREAKFAST: Creamed dry sausage with apple-fritters; diced and cooked in pancakes; stuffed into potatoes before baking; or in fritters.

LUNCHEON: Dry sausage croquettes, dry sausage sandwich; cheese and dry sausage rarebit; omelet au summer sausage.

DINNER: Dry sausage dressing for fowl or meat, dry sausage stuffed in peppers, dry sausage with tomato sauce; potatoes stuffed with dry sausage and cheese; dry sausage meat loaf; casserole of dry sausage and hominy.

_Armour’s Sausage of all varieties is nationally famous for delicacy of flavor and wholesomeness_

READY TO SERVE MEATS

As the many advantages of ready-cooked canned meats have become more generally known, their universal use has constantly increased, so that to-day thousands of housewives maintain on their pantry shelves a variety of canned meats to supply all regular and emergency requirements.

Meat was first put up in cans to prolong its keeping qualities, especially during the hot weather season. So uniformly successful were these experiments that the original purpose has been almost forgotten, and canned meat now occupies an all-year-round prominent place in the national food supply.

When canned meats are sold under a nationally known brand name, such as Armour’s Veribest, you can be sure that the meats are carefully selected, U. S. Government inspected, and prepared, cooked and seasoned in sanitary, scrupulously clean kitchens by the most expert chefs. Complete sterilization, accompanied by a vacuum process of sealing, guarantees their perfect keeping qualities and enables the home manager to serve this meat on her table with all the deliciousness of meat prepared by the nation’s most expert cooks.

The cost per pound is a trifle higher than fresh meat, but it is already cooked, there is no shrinkage, it is 100% edible, and therefore can be served on the table at a relatively lower cost. Canned Meats served either hot or cold can be prepared in as many appetizing ways as fresh meat.

The housewife should always buy canned meats by brand name; for the label, plus the U. S. Government Inspection stamp, is the safest buying guide that can be found.

In every home where meals are served regularly it is a great convenience to have on the pantry shelf a complete supply of canned meats, for it takes the guesswork out of cookery, saves time and labor, and assures the home manager of a successful meat dish for any regular or emergency meal.

Any first-class dealer can supply you with a complete variety of high quality canned meats.

Always read the label when buying and be sure to look for the U. S. Government inspected and passed legend on every can of meat you buy.

MEAT LOAF

Meat loaf is made from choice selected Government Inspected meats. Prepared commercially by chefs who daily use the same accurate measurements of beef and pork trimmings combined with macaroni, eggs, cheese and seasonings. The results are standard products. When whole, the loaves average about six pounds in weight.

Meat loaves are widely popular, time and energy savers for the housewife and may be purchased in any amount desired, from your butcher, grocer or delicatessen.

VARIETY OF LOAF GOODS

Special Loaf—Selected beef and pork, macaroni, eggs, cheese and seasonings. Meat Loaf— “ “ “ “ bread crumbs, eggs and seasonings. Veal Loaf— “ veal “ “ cracker meal and seasonings.

In more elaborate form are jellied loaves. Such meats as tongue, tripe, pigs’ feet, corned brisket of beef and ox lips are selected, cooked whole, covered with gelatine and molded into loaf form. They require no home preparation, are ready to slice and serve.

JELLIED LOAVES

Jellied Lambs’ Tongue Jellied Tripe Jellied Pigs’ Feet Corned Beef and Gelatine Jellied Luncheon Tongue Jellied Ox Tongue

LUNCHEON MEATS

Luncheon meats are made of selected pork trimmings cut in somewhat larger portions than for the loaf meats. These meats, carefully seasoned, mixed and cooked, suggest a great variety of dishes.

As an appetizer, sandwich fillers, sliced cold on lettuce or in salad, luncheon meats have come into great favor.

New England Style Veribest Luncheon Meat Berliner Style “ “ Minced Style “ “

EXTRACT OF BEEF

Extract of Beef adds the distinctive touch to many meat and fish sauces, soups and gravies. It is a valued meat extender as it adds the meat flavor necessary to make a small amount of meat, flavor a large amount of cereal in a loaf or croquettes. Many salads and vegetable dishes are greatly improved by the addition of a bit of Extract of Beef to the sauce.

VARIETY OF SAUSAGES

(Continued from page 19)

=DRY SAUSAGE SMOKED= Summer Sausage, Salami, Scandinavian, Mettwurst, Nola.

=DRY SAUSAGE UNSMOKED= Milan Salami, Coppa, Capicolli, Arles, Menage, Sopressata, Peperoni, Mortadella.

=FRESH SAUSAGE= Veribest Farm Style Pork Sausage, Blood Pudding, Bologna Style Sausage, Frankfurt Style Sausage, Garlic or Knoblach, Head Cheese, Liver Pudding, Pure Pork Sausage.

A wide variety of superior sausage is put up in cans for convenience in keeping. Available under the quality brand are the following:

Luncheon Sausage Frankfurter Style Bratwurst Oxford Style Sausage Vienna Style Sausage

_Select Armour’s Canned Meats for your pantry_ (_See pages 14-17_)

FATS FOR SPREADS AND COOKING

A properly balanced diet contains a regular supply of fat. The ideal diet determined by weight, height, occupation and general health of the individual contains just sufficient quantity of fat and carbohydrates to give the required amount of heat and energy. In popular terms, one-fifth of the diet should consist of fat. Much of this may be fat of vegetables or meats, but some of it should be butter fat or its equivalent, especially for children because of the vitamines it contains. Scientists agree that oleo oil also contains the growth-promoting elements.

The necessity of fat in the diet has been proven by numerous experiments. Animals lacking certain fats do not grow and cannot reproduce. Disastrous results have attended nations where shortage of supplies made it impossible to include the necessary fat in the diet.

Fats supply a large part of the heat and energy required, an ounce giving two and one-half times as much heat and energy as an ounce of carbohydrates. Butter, oleomargarine, nut margarines, pure leaf lard, bacon, salt pork, the fats of beef, mutton, pork and fowl, vegetable fats and oils and peanut butter are our principal sources of fat. A certain percentage is found in all nuts, cereals and vegetables. For the average healthy person fats are not difficult to digest if not taken in too large quantities and if the fat is properly used in the food.

SPREADS

Butter, oleomargarine, nut margarine and peanut butter are the spreads in general use. In a well balanced diet these may be used interchangeably. The food value is principally in the heat and energy furnished, which is practically equal in all the spreads. Butter and highest grade oleomargarine contain certain growth elements not found in the nut butter, but milk or the average well varied diet corrects this.

Butter is one of the best sources of fat for the daily diet. High grade creamery butter, such as Cloverbloom, is made in the heart of the rich dairy districts, from sweet pasteurized cream.

Oleomargarine has a well recognized place among spreads, due to a growing understanding among intelligent housewives as to its composition and the ideal conditions under which it is made. It is made by churning pure, sweet animal oils and vegetable oils in pasteurized milk and salting to taste. Since the housewife knows that materials used in oleomargarine are used daily in one form or another in her home and that it is given Government Inspection, oleomargarine has become a most generally used spread.

The vegetable or nut margarines are made from pure cocoanut and peanut oils churned in pasteurized milk. They are daily growing in public favor. The low moisture content of nut margarine and the care in preparation make it a rich and tasty spread. Nut-ola is the popular Armour nut margarine.

Peanut butter, although used as a spread, has become universally known as one of our most excellent protein sources to replace meat. Easily digested, it is not only popular with adults, but a good food for children.

_There is an Armour Oval Label Product for every need of fat in the diet or in cookery_

THE PROPER FAT FOR EVERY COOKERY USE

For shortening purposes, fats are used to improve the texture of the product. The fat in the mixture protects the starch grains from the moisture until the proper time in baking, allowing the leavening agent to act and the starch grains to swell, resulting in a light even-textured product.

It is possible to use a great variety of fats for cooking. Animal fats have been popular shortenings. Recent fat shortage has acquainted us with the value of vegetable fats as shortening and in spreads. Armour’s vegetable fat is Vegetole. It contains the same fuel value and has the same shortening value as lard. Pure Leaf Lard or vegetable fats are the ideal shortenings. Salad Oil, highly refined vegetable fat, Oleomargarine, Nut-ola, butter, and drippings from bacon, ham, beef and pork are used with entire satisfaction for shortening purposes.

The fats best suited to deep frying and sautéing are those which have a very high burning point. For general “all purpose” satisfaction, pure leaf lard ranks first. There is an Armour product especially suited to every cookery need.

FATS

Bacon drippings may be substituted for lard in frying, baking, or in gravies, providing the drippings are clarified and not too strong. A great many people prefer the flavor of bacon drippings to any other shortening.

Beef suet drippings, for reheating meats or for frying or shortening purposes, take the place of lard and are much more economical.

Pork fat, left from roast, chops or ham, can be used in the same manner.

Mutton drippings need no longer be set aside, since the housewife has learned how to sweeten them.

Smoky kitchens indicate the improper use of fat in cooking. Too high a temperature causes a chemical change to take place which results in smoke and disagreeable odor, and also renders the fat less digestible.

Put cold fat into a cold pan before placing it over the heat. Bringing into contact with the hot pan frequently results in burning the fat.