Part 5

For deep frying and sautéing, care should be taken not to heat the fat to too high a temperature, as burning decomposes the fat and renders it less digestible. In deep fat frying, place the food to be fried in the hot fat a small amount at a time. The addition of the cold food reduces the temperature of the fat.

Do not pile fried articles. Drain on unglazed paper.

Strain fat after using, save, and use again.

FOODS SOAK FAT

When fat is not hot enough, when mixture is too rich, when mixture is too moist, and when too much soda or baking powder has been used, deep-fried foods will take up too much fat and be greasy.

TEST FOR TEMPERATURE

A piece of soft bread will brown in 40 seconds in deep fat that is just hot enough for cooked articles, or in 60 seconds in fat at the right temperature for uncooked foods.

Fat is too hot if it smokes.

TO CLARIFY FAT

To clarify the frying medium for second or third use, melt, add raw potato cut in quarter inch slices, and allow to heat gradually; when it ceases to bubble and the potatoes are well browned, strain through double cheesecloth, placed over the wire strainer into a pan.

SALAD OIL USED IN COOKING

Vegetable salad oil meets all the requirements for a rich, delicately flavored oil for salad dressing. Highly refined cottonseed oil and cocoanut oil are American products, made from highly refined vegetable oil. Both have proved entirely satisfactory and economical as salad oil. Highly refined cottonseed oil for frying has a high smoking point, and, properly used, gives off no unpleasant odor.

HOW TO USE FATS

+-------+--------+---------------+----------------------- NAME |SMOKING| 100 | USE | COMPARATIVE | POINT |CALORIES| | QUANTITIES TO USE -------------+-------+--------+---------------+----------------------- “Simon | | |Shortening | Pure” |468° F.|1 scant |Deep Frying | Standard Shortening Leaf Lard | | tbsp. |Sautéing, or | | | |Pan Frying | -------------+-------+--------+---------------+----------------------- White | |1 scant |Shortening | Cloud |446° F.| tbsp. |Deep Frying | Same as “Simon Pure” Shortening | | |Sautéing | -------------+-------+--------+---------------+----------------------- | |1 scant |Shortening | Vegetole |473° F.| tbsp. |Deep Frying | “ | | |Sautéing | -------------+-------+--------+---------------+----------------------- | | |Salad Dressing,| Veribest |510° F.|1 scant |Deep Frying, | A trifle less than of Oil | | tbsp. |Sautéing | “Simon Pure” | | |Shortening | -------------+-------+--------+---------------+----------------------- | | |A satisfactory | To replace butter use Veribest |425° F.| 1 tbsp.|economy | 1/8th less for Oleomargarine| | |Spread and | shortening; a bit more | | |Shortening | than of “Simon Pure” -------------+-------+--------+---------------+----------------------- Nut-ola |420° F.| 1 tbsp.|An economy | ” | | |Spread | -------------+-------+--------+---------------+----------------------- Cloverbloom |400° F.| 1 tbsp.|The Ideal | For shortening use Butter | | |Spread and | 1/5th more than | | |Shortening | “Simon Pure” Leaf | | |for cakes | Lard =============+=======+========+===============+=======================

CHEMICAL COMPOSITION OF ARMOUR FATS

+-------+------+--------+-------------+--------+-------- |Protein| Fat |Moisture|Carbohydrates|Salt and|Calories | | | | | Ash | per lb. --------------+-------+------+--------+-------------+--------+-------- Butter | 1.00 | 80.5 | 15.5 | | 3.00 | 3310 Oleomargarine | 1.0 | 85.5 | 11.00 | | 2.5 | 3820 Nut-ola | 2.17 | 85.15| 11.77 | | 2.17 | 3610 Peanut Butter | 29.3 | 46.5 | 2.1 | 17.1 | 5.0 | 2825 Pure Leaf Lard| |100.00| | | | 4220 Salad and | | | | | | Cooking Oil| |100.00| | | | 4220 Vegetole | |100.00| | | | 4220

_The Armour Oval Label takes the guesswork out of your food buying_

FRUITS TO COMPLETE THE MEAL

The dietetic value of fruits lies in the fruit sugar, mineral salts, and organic acids which they contain. Fruits are body regulators.

Fruit sugar or carbohydrates are the chief sources of fuel value in fruit. Most fruits also contain the substance which is necessary for jelly making. A fruit which does not contain pectin, such as pears and pineapple, must be combined with some fruit containing pectin. Apples, grapes, and currants contain great quantities of pectin.

Fresh fruit eaten the first thing in the morning acts as a cleanser. Care must be taken in the selection of fruit, it should be ripe, but not overripe. If overripe, it is liable to cause fermentation in the alimentary tract.

Science has perfected the drying process to such a degree that dried fruit has become a great convenience when the fresh product is not obtainable.

Because it is impossible to wholly consume all fruits at the harvesting time, great quantities are canned for later consumption. To retain the highest natural flavor and full fruit sugar value, it is necessary to can fruits and vegetables just as they ripen and immediately after picking. Commercial canning of fruits has reached such a high degree of excellence that the average home manager prefers to buy a reliable brand she knows to be uniform, rather than run the risk of having fruits spoil that she uses her own time and material to “put up.”

The wide variety of fruits on the market under reliable brand names makes it possible to serve practically any fruit at any season. Even the special types of fruits may be purchased canned, as Royal Anne Cherries, Muscat Grapes, Bartlett Pears, Egg Plums, etc.

The Fruits to Serve with Various Meats

Apricots Roast Lamb, Baked Ham Pineapple Boiled Ham, Cheese Apples Roast Pork Pears (spiced) Cold Beef, Cheese Peaches (spiced) Veal, Cheese

All fruits combine in fruit salads, cocktails, ices.

VEGETABLES

Vegetables contain a large amount of water, cellulose, and mineral matter. They are included under the classification of carbohydrates, or mineral salts according to the predominance of starch or mineral matter. Leafy vegetables are rich in vitamines.

The mineral salts afford bone building material, while the large amount of cellulose which they contain furnishes bulk in the diet.

Canned vegetables are preserved by sterilization. Salt is used to bring out the flavor, acts as a preservative, and increases the mineral content.

Dried vegetables are being used in soups and ragouts. The dried vegetables have not yet reached as extensive use as have the dried fruits.

Commercially canned vegetables add year round variety to practically every American table. The selection of a reliable brand simplifies the marketing.

The Vegetables to Serve with Various Meats

Tomatoes—Broiled Steak, Lamb Chops. Asparagus—Planked Steak, Roast Beef, Lamb Chops, Veal Chops. Spinach—Ham, Tongue, all meats, eggs, fish. Peas—Lamb Chops, Chicken, Meat croquettes. String Beans—Ham, Boiled Lamb, Chicken. Okra—Chicken, Tuna, Ham. Celery—Cheese Dishes.

All vegetables combine in vegetable casseroles and salads.

MINCE MEAT

Mince Meat nearly conforms to the requisites of a perfect food. It contains protein from the meat content, carbohydrates, both sugar and starch in the form of fruits, and moisture. Spices and flavoring make it complete. Its fuel value is considerable. It should not merely be used as a holiday food, but as an all year round product.

Mince meat contains only the best and most wholesome ingredients. On the market are two varieties, the condensed and moist. Moist mince meat requires more attention because of its aptness to ferment. In making it, green apples and fresh cider are used. As cider makes vinegar and raisins and currants make wine, fermentation is possible. This does not mean that the mince meat is no longer good. The alcohol formed acts as a preservative.

Concentrated mince meat contains dried apples and boiled cider. In this respect only does it differ from moist mince meat. By the addition of water, the condensed becomes equal to moist. Condensing is done merely to aid in packing and delivery.

VARIETY OF USES

Pie Patties, Brown Bread and Mince Meat Sandwich, Pudding, Tomato stuffed with Mince Meat, Mince Meat Salad, Mince Meat Relish, Mince Meat Cookies.

_Armour’s Veribest Mince Meat is made of most carefully selected materials expertly combined_

THE HOUSEWIVES’ CHOOSING LIST

OF ARMOUR’S DEPENDABLE PRODUCTS

THAT MAKE THE QUALITY PANTRY COMPLETE

Dairy Products

Cloverbloom Butter Evaporated Milk (Veribest) Cheese (Full Cream) (Veribest) Cheddar (Veribest)

FOREIGN TYPE CHEESE

Cream Brick (Veribest) Limburger (Helmet) Roquefort (Veribest) Swiss Cheese (Veribest)

Meats (Canned)

Beef Loaf (Veribest) Ham Loaf (Veribest) Veal Loaf Luncheon Sausage (Veribest) Luncheon Beef (Veribest) Lunch Tongue (Veribest) Ox Tongue (Veribest) Pork Sausage Meat (Veribest) Potted Meats (Veribest) Sliced Bacon (Veribest) Frankfurter Bratwurst (Veribest) Deviled Ham (Veribest) Corned Beef (Veribest) Sliced Dried Beef (Veribest) Roast Beef (Veribest) Corned Beef Hash (Veribest) Hamburger Steak (Veribest) Tripe (Veribest) Cooked Brains (Veribest) Boned Chicken (Veribest) Vienna Style Sausage (Veribest) Potted Ham (Veribest) Potted or Deviled Tongue (Veribest) Chili Con Carne (Veribest)

Loaf Meats

Special Loaf (Veribest) Veal Loaf (Veribest) Meat Loaf (Veribest) Chili (in loaf) (Veribest) Jellied Ox Lip (Veribest) Corned Beef in Gelatin (Veribest) Jellied Tripe (Veribest) Whole Boned Pigs Feet (in gelatin) (Veribest) Cooked Beef Tongue (Veribest) Cooked Luncheon Tongue (Veribest) Jellied Luncheon Tongue (Veribest) Jellied Ox Tongue (Veribest) Souse with Tongue (in jelly) (Veribest)

Luncheon Meats

Cooked Pressed Roast Beef (Veribest) New England Style (Veribest) Minced Luncheon Meat (Shield) Loin Roll (Veribest) Cottage Picnic Butts (Armour’s)

Smoked Meats

Star Stockinet Ham Star Bacon Dried Beef (Veribest) Star Boiled Ham (Armour’s) Tongue Flat Pressed Ham (Star)

Sausage (Fresh and Smoked)

Pure Pork Sausage (Veribest) Farm Style (Veribest) Sausage—Links and Bulk (Veribest) Bologna Style Sausage (Veribest) Garlic or Knoblach Sausage (Veribest) Frankfurt Style Sausage (Veribest)

LIVER PUDDINGS:

Liver Cheese (Veribest) Head Cheese (Armour’s) Blood Pudding (Armour’s)

Dry Sausage

(SMOKED)

Summer Sausage or Cervelat (Star) Gothaer (Armour’s) Salami (Veribest) Scandinavian-Goteborg Mettwurst (Star) Holstein (Armour’s) Farmer (Armour’s) Landjaeger (Armour’s) Lachsschinken (Armour’s) Austrian Pork Sausage (Armour’s) Klobask Italian Pork Sausage (Armour’s) Lebanon Style Sausage (Armour’s) Hispanosa (Spanish) (Armour’s) Nola (Armour’s)

(UNSMOKED)

Milan Salami (Star) Coppa (Armour’s) Capacola (Armour’s) Arles (Armour’s) Caserta Peperoni (Armour’s) Mortadella (Star) Genoa Salami (Veribest) Alesandria Salami (Armour’s) Alpino Salami (Armour’s) Lombardia Salami Menage (Star) Sopresotta (Armour’s) Lyons (Armour’s) Sicilian (Armour’s) Prosciutto (Armour’s) Gold Band Sausage (Armour’s) Frisses (Star)

Meat Alternatives

Peanut Butter (Veribest) Pork and Beans (Veribest)

Shortenings and Frying Mediums

“Simon Pure” Leaf Lard Vegetole Veribest Oil (for salads and cooking) Oleomargarine (Veribest) Nut-ola Cloverbloom Butter 3X Oleomargarine Golden Wedding Oleomargarine

Spreads

Cloverbloom Butter Oleomargarine (Veribest) 3X Oleomargarine Nut-ola Peanut Butter (Veribest) Golden Wedding Oleomargarine

Mince Meat

Condensed (Veribest) Moist (in pails) (Veribest)

Eggs

In cartons (Veribest)

Poultry

Broilers Milk Fed (Veribest) Fryers Milk Fed (Veribest) Roasters Milk Fed (Veribest) Fowl Milk Fed (Veribest) Ducks (Helmet Fatted) Geese (Helmet Fatted) Turkeys

_Armour package foods save your time and are dependable_

THE PANTRY STOCK

Perhaps one of the greatest simple helps toward a well-ordered home is a well-stocked pantry. With this to rely upon, one is always ready for any demand that can interfere with the regular plans of the household.

Besides a carefully selected assortment of quality foods already prepared, a number of menus and the recipes to accompany them should be easily accessible, so that in case the home-manager herself is away from home or is ill, almost any member of the family can keep the meals going satisfactorily.

The pantry shelf should contain CANNED soups, fish, meats, milk, vegetables, fruits; jams, jellies, condiments, a few packages of cookies and crackers. A few cans of evaporated milk come in handy, even on the farm, now and then, and will keep until needed.

Let the Armour Housewives’ Choosing List be your guide in stocking this shelf. When a package is used, replace it at once so that the shelf will be ready for all staple and emergency calls, sure to come when least expected. During the warm months, many of the foods illustrated on pages 24-25 will be kept in the refrigerator.

PANTRY SUPPLIES

_Cereals and Flour_

Oats Rice Hominy Corn Flakes Wheat Flour Pastry Flour Bread Flour Corn Meal

_Canned Vegetables_

Beets Corn String Beans Peas Tomatoes Asparagus Spinach Lima Beans

_Canned Fruits_

Peaches Pears Pineapple Plums Apricots Cherries

_Canned Sea Foods_

Lobster Shrimp Tuna Salmon Sardines Crab Meat

_Canned Soups_

Tomato Oxtail Mock Turtle Bouillon Mixed Vegetable Chicken

_Spreads, Shortenings and Frying Mediums_

*Butter *Oleomargarine *Salad and Cooking Oil *Vegetable Shortening *Pure Leaf Lard

_Products Easily Served_

*Pork and Beans Chili Con Carne *Bacon, sliced in cartons *Dry Sausage *Ham Spaghetti and Tomato Sauce *Cheese *Peanut Butter Plum Pudding *Evaporated Milk Grape Juice Coffee Tea

_Miscellaneous_

Sugar Cookies in Pkgs. Crackers in Pkgs. Package Potato Chips Bottled Pickles Bottled Salad Dressing Jelly and Jam Olives

_Flavoring Extracts_

Vanilla Lemon Orange Almond and Baking Powder

_Condiments_

Chili Sauce Ketchup Tomato Relish Salad Dressing *Salad Oil Vinegar

_Seasonings_

Salt Pepper Paprika Nutmeg Cinnamon Allspice Cloves Mustard

_Fresh Vegetables_

Potatoes Onions

MENUS TO KEEP READY FOR UNEXPECTED DEMANDS

BREAKFASTS

Sliced Pineapple Corn Flakes Plain Omelet Bacon—Toast Coffee—Evaporated Milk Canned Apricots Rolled Oats Fried Ham Muffins Coffee—Evaporated Milk

LUNCHEONS

Tomato Soup with Crackers Tuna Fish Salad Hot Biscuit Halved Peaches Baked Beans Tomato Relish Corn Bread Hot Chocolate Canned Pears

(_also see page 40_)

DINNERS

Canned Ox Tongue Steamed Spinach Asparagus Salad Salad Dressing Plum Pudding—Hard Sauce Wafers Coffee—Evaporated Milk Canned Bratwurst Sausage Canned Sweet Potatoes Steamed Canned String Beans Pineapple and Cheese Salad Salad Dressing Coffee—Evaporated Milk

FOOD CLASSIFICATION CHART

FOR A BALANCED RATION

+-------------+-------------+----------------+----------------- PROTEINS | FATS |CARBOHYDRATES| MINERALS | WATER -------------+-------------+-------------+----------------+----------------- Amount needed|Amount needed|Amount needed| At least 1 |Amount needed 1-5 of meal | 1-5 of meal | 3-5 of meal | serving daily |1 quart daily -------------+---------------------------+----------------+----------------- Build Muscle | Supply Heat | Supply Heat |Body regulators,|Body regulator, and Tissues | and Energy | and Energy |make bone, hair,|aids in digestion | | |teeth and nails |keeps body normal | | | |temperature -------------+-------------+-------------+----------------+----------------- Milk |Butter |Cereals |Fruits (Canned, |In all Vegetables | | | Fresh) | Cheese |Lard |Starchy Veg. |Vegetables | “ “ Fruits Eggs |Oleomargarine|Sugars |Milk | “ “ Beverages Fish |Nut Margarine|Flours |Egg Yolks +----------------- Beans |Salad Oil |Syrups | | VITAMINES Peas |Vegetable |Candy | +----------------- | Shortening | | | Necessary to Poultry | | | | growth and Fresh Meat | | | | reproduction Smoked “ | | | +----------------- Dried “ | | | | Contained in Canned “ | | | |Milk and Milk | | | | Products Nuts | | | |Egg Yolks Peanut Butter| | | |Leafy Vegetables | | | |Yeast -------------+-------------+-------------+----------------+Glandular Meat Place in |Used as |Place in | Place in menu, | Organs menu, usually|shortenings |menu, | fruit and | main dish. |and spreads |vegetables, | vegetables | | |cereals, | | | |desserts | | -------------+-------------+-------------+----------------+-----------------

* _The star indicates there is an Armour Brand of this product_

HOW TO PREPARE FOODS

Cookery, to meet the present day standards, is necessarily an art and a science. (_See page 46 for measures and abbreviations._)

Skill in blending flavors, and arranging dishes to please the eye as well as the palate, is an art of which every home manager may be proud. Still more important, however, is the scientific preparation of nutritious and economical dishes to supply the body needs of every member of the family.

In these pages devoted to cookery we have covered important cookery points which influence the palatability, digestibility, and combination of materials for best results. Our aim is to present to the American home manager a valuable cooking manual, not a recipe book. Below are listed many splendid books of recipes in your public library:

POPULAR COOK BOOKS

(According to vote of leading libraries throughout the country.)

=Book= =Author= =Subject Matter= Boston Cooking School _Fannie Merritt Foods, cookery, recipes Cook Book Farmer_

Mrs. Rorer’s New Cook _Mrs. S. T. Rorer_ Foods, cookery, recipes Book

Practical Cooking and _Janet McKenzie Cookery, recipes, Serving Hill_ serving

Feeding the Family _Mary Swartz Rose_ Foods—Their place in the menu and economical use

Boston Cook Book _Mary J. Lincoln_ Foods, cookery, recipes

Home Canning, and _A. Louise Andrea_ Use of dried foods Preserving

Mrs. Allen’s Cook Book _Ida C. Bailey Foods, cookery, recipes Allen_ Canning, Preserving, _Marian Harris Canning, preserving, and Pickling Neil_ pickling

Food and Household _Kinne & Cooley_ Food values and home Management management

Home Science Cook _Anna Barrows Appetizing and Book and nourishing dishes and Mary J. Lincoln_ how to serve

Practical Dietetics _A. F. Patte_ Diets for sick and, with Reference convalescent food to Diet in values, special Disease recipes

GOVERNMENT BULLETINS

U. S. Government Bulletins, Department of Agriculture. Washington, D. C.

Farmers Bulletins, Department of Agriculture, Washington, D. C.

The Department of Agriculture issues bulletins on almost all foods, their care and use in the home, household appliances, canning, etc. These bulletins may be obtained by writing to the addresses above. Send for a catalogue of the bulletins and order the ones in which you are interested.

SOUPS

Prepare soup stock in a kettle which will retain heat. Fit with a tight cover, for the vapors must be held in to add to the flavor of the stock. Shank and neck of beef, pork or lamb, left-over morsels of meat, bones from steaks, roasts, chops and the carcasses of poultry, are good materials from which to make meat stock.

Crack and saw bones to uniform size, put into kettle and add cold water in the proportion of three cups of cold water to one pound of bones.

Let stand for one-half hour or until water is colored by juices, heat to boiling point. Skim off fat, reduce heat and let simmer or bubble slowly for four hours. The stock must be kept at low temperature in cooking so that the albumen or jelly of the meat will not coagulate, but be retained in the stock, giving it full flavor.

Cook until the meat is shredded and colorless. When nearly done, add vegetables and seasoning. Strain, set stock aside to cool—discard bones, reserving vegetables and meat portions, which are still rich in food value, for further use in pressed loaves. A bit of Extract of Beef will add the desired meat flavor.

Stock is used as the foundation for all meat and vegetable soups. Cream soups have white sauce as a foundation with the vegetable purée added.

CANNED SOUPS

So much time is consumed in preparing soup that the great variety of high quality canned soups are a welcome addition to Madam Home Manager’s Labor Savers.

_Armour’s Extract of Beef makes excellent soup stock or bouillon_

MEAT COOKERY

(_See pages 7, 8 and 9 for Meat Charts_)