Part 9

Stove Ice chest Kitchen cabinet Kitchen table Recipe file Teakettle Kitchen scales Coffee grinder Bread board Chopping bowl and knife Pancake turner Waffle iron Egg beater Cream whip Flour bin Spice boxes Match holder Skewers Spatula Jar labels Strainers Skimmer Trays Grater Nutmeg grater Kitchen spoons Kitchen knives and forks Garbage pail Waste basket

2—For Cleaning Purposes

Dish pan Rinsing pan Tea towels Dishcloths Glass towels Scraper Crumb tray Dust mop Wet mop Scrubbing pail, wringer attachment Broom Dustpan Radiator brushes Window cleaner Chamois Sink brush Dust cloth Oil mop Silver cleaner

3—Laundry Equipment

Electric washing machine Electric wringer “ iron or set of irons Set of tubs, wooden or galvanized iron Clothes stick Clothes mangle Ironing board Clothes rack Boiler Clothes sprinkler Patent clothesline Clothespins Clothespin bag or apron Clothes hamper Clothes basket Bottle bluing Starch High-grade laundry soap Ammonia Beeswax Borax

Meat Cookery

TO PREPARE LESS EXPENSIVE CUTS OF MEATS

Fireless cooker Pressure cooker Self basting roaster Meat chopper Chafing dish Double boiler Casseroles Baking pan _Pyrex_, _square_, _oblong_, _oval_ _Aluminum_, _square_ _Tin_, _various sizes and shapes_ Scoring knife Meat plank Meat saw Soup kettle Vegetable cutters

TO PREPARE PRIME MEATS

Grill Iron griddle Self basting roaster Broiler

TO MAKE TASTY LEFT-OVER DISHES

Casserole Deep frying kettle Griddle Ramekins Deep fat frying equipment _Dutch Kettle_ _Long Fork_ _Wire Basket_ _Skimmer_

Fish Cookery

Skillet Fish mould Fish plank Colander Chafing dish Casserole Baking dish

Vegetable Cookery

HOT VEGETABLES

Vegetable brush Colander Nest of stew pans _One 1 pt. capacity_ _Two 1 qt. capacity_ _Three 2 qt. capacity_ _Two 3 qt. capacity_ Paring knives, aluminum, wooden, square handled Cabbage shredder Chopping bowl and knife Set of fancy vegetable cutters Potato ricer Potato masher Baking dishes _1 square_ _1 oval_ _1 oblong_ Steamer

Salad Materials

Salad bag Wire basket or colander Salad moulds Mayonnaise mixer

Desserts

PASTRY, CAKES, PIES, ETC.

Nest of 6 mixing bowls Extra flour sifter Measuring cup Rolling pin Bread board Marble slab Cutters _1—Doughnut_ _2—Biscuit_ _3—Fancy cake and cooky cutters_ Wire whisk Dover egg beater Spatula Cake racks Russian tins or sheets Muffin tins Pie tins Cake tins _Oblong_, _round_, _square_ Holed cake tins Patty tins Pastry tube

PUDDINGS, ICES, SAUCES, ETC.

Moulds Ice cream freezer Double boiler Wire whisk Dover egg beater Cream whipper 12 Individual pudding moulds Stew pan Lemon squeezer

Breads

Bread mixer Bread tin Bread pan, 4 qt. capacity

_Properly arranged equipment and an Armour Pantry practically eliminate kitchen drudgery_

TIME TABLES WEIGHTS AND MEASURES

Accurate measuring of materials, heat and time are primary factors in successful cooking. Every kitchen should have a weighing scale and a measuring cup.

TABLE OF WEIGHTS AND MEASURES

3 teaspoons 1 tablespoon 16 tablespoons 1 cup 2 “ butter 1 oz. 4 “ flour 1 “ 1 square Baker’s chocolate 1 “ ⅓ cup chopped almonds 1 “ 2 cups 1 pint 4 “ flour 1 lb. 2⅔ “ corn meal 1 “ 2 “ gran. sugar 1 “ 2⅔ “ brown sugar 1 “ 2¾ “ powdered sugar 1 “ 4¾ “ rolled oats 1 “ 2 “ finely chopped meat 1 “

LIST OF EQUIVALENTS IN MEASURE

c.—cup tbsp.—tablespoon tsp.—teaspoon

4 saltspoonfuls = 1 teaspoonful 4 teaspoonfuls dry = 1 tablespoonful dry 3 tsp. liquid = 1 tablespoonful liquid 16 tablespoonfuls = 1 cupful dry ingredients 12 tablespoonfuls = 1 cupful wet ingredients 2 cupfuls = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 8 quarts = 1 peck

LIST OF EQUIVALENTS IN FOODS

1 lb. cornstarch = 3 cups—2 tbsp. 1 lb. butter = 2 “ —2 tbsp. 1 lb. lard = 2 “ —2 tbsp. 1 lb. bran = 9 “ —2 tbsp. 1 lb. rice = 2 “ —½ tbsp. 1 lb. rye flour = 3⅞ “ 1 lb. pastry flour = 4 cups 1 lb. bread flour = 4 “ 1 lb. confectioner’s sugar = 2⅞ “ 1 lb. light brown sugar = 2¾ “ 1 lb. pulverized coffee = 5½ “ 1 lb. graham flour = 3¾ “ 1 lb. entire wheat flour = 3½ cupfuls plus 1 tablespoonful 1 lb. granulated corn meal = 3 “ “ 1 “ 1 lb. granulated sugar = 2 “

Abbreviations Generally Used

c.—cup. tsp.—teaspoon. tbsp.—tablespoon.

TIME AND TEMPERATURE

It will not be long before thermometers will be generally used as kitchen appliances. Until then we must show how we may know when a food is cooked, instead of stating the exact number of minutes required. It is better in most cases to subject foods to a moderate heat for a long time, than to intense heat for a shorter period. The shape and size of the article to be cooked and the variety and age of fruit or vegetables must be considered.

STANDARDIZED OVEN TEMPERATURES

Temperatures used in class work in Columbia University

SLOW MODERATE HOT OR QUICK VERY HOT

250°-350° 350°-400° 400°-425° 425°-500°

Custards Bread Biscuits Roast Meat Meringues Cakes Cookies Roast Poultry Pastry Pastry, Tarts Rolls Puff Paste

TIME TABLE FOR BAKING

Biscuits, baking powder 15 minutes Bread (1 lb. loaf) white 60 “ Bread (1 lb. loaf) graham 40 “ Rolls or biscuits (raised) 20 “ Gems or muffins 30 “ Corn bread (thin) 20 “ Corn bread (thick) 35 “ Sponge cake 45 to 60 “ Layer “ 20 to 30 “ Loaf cake 40 to 60 “ Pound “ 1¼ to 2 hours Indian or plum pudding 2 to 3 “

FRYING

Muffins, fritters, doughnuts 3 to 5 minutes Croquettes and fish balls 1 “ Potatoes, cut thick 10 “ Breaded chops 5 to 8 “ Fillet of fish 5 to 10 “ Small fish 5 “

TIME TABLE FOR BROILING

Steak (1 inch thick) 10 to 12 min. Steak (2 in. thick) 15 to 20 “ Pork chops (cook slow) 30 to 40 “ Mutton chops 7 to 10 “ Fish 15 to 20 “

TIME TABLE FOR ROASTING

Beef roast (rare) 15 min. to warm through 12 min. per lb. Beef roast (well done) “ “ “ “ “ 15 “ “ “ Mutton leg “ “ “ “ “ 10 to 15 min. per lb. Mutton shoulder “ “ “ “ “ 15 min. per lb. Lamb roast “ “ “ “ “ 18 “ “ “ Veal roast “ “ “ “ “ 18 “ “ “ Pork roast “ “ “ “ “ 30 “ “ “ Chicken “ “ “ “ “ 15 to 18 min. Goose “ “ “ “ “ 18 min. per lb. Duck “ “ “ “ “ 18 “ “ “ Turkey, large Roast in slow oven 4 to 5 hours Turkey, small “ “ “ “ 3½ to 4 hours Ham, medium weight Moderate oven 4 to 5 hours

_Your dealer will get the Armour Quality foods if you demand them_

INDEX

BREADS PAGE Baking bread 39 Beaten biscuit, _recipe_ 40 Corn fritters, _recipe_ 40 Good bread, qualities of 39 Hominy bread, _recipe_ 39 How to judge bread 39 Points to remember in bread making 39 References regarding bread 39 Rolled oats bread, _recipe_ 39 Southern egg bread, _recipe_ 40

CEREALS Cold cooked cereals 38 How to serve cereals 38 Table for cooking cereals 38 Use of cereals in the diet 38

CHARTS AND TABLES Balanced rations, food classification for 27 Beef, dishes, cuts, and ways to use 12 Beef, retail cuts, food value, cost, cooking, uses 7 Beef, standard retail cuts (illustrated) 8 Beef and veal, extra portions, food value, cost, uses 15 Cakes, recipes for making 36 Calorie requirements 44 Cereals, table for cooking 38 Cheese, how to use 34 Chicken, ways of serving 13 Cook books, popular list of 28 Cream sauces, foundation recipes for 31 Dependable products, list of Armour’s 26 Eggs, uses and ways of cooking 34 Eggs, ways to serve 18 Family budget, example for apportionment 5 Family budget, form for 6 Fats, chemical composition of Armour’s 22 Fats, smoking point, calories, how to use 22 Foods, list of equivalents in 46 Fruits to serve with meats 23 Ham and bacon, ways to serve 16-17 Household equipment 45 Lamb and mutton, extra portions, food value, cost, uses 15 Lamb dishes, variety and cuts for same 14 Lamb, retail cuts, food value, cost, cooking, uses 9 Measures, list of equivalents in 46 Menus for unexpected demands 27 Oven temperatures 46 Pantry supplies 27 Pork dishes, variety of, and cuts for same 14 Pork, extra portions, food value, cost, cooking, uses 15 Pork, retail cuts, food value, cost, cooking, uses 9 Sauces and garnishes for various cuts of beef 12-40 Sausages, varieties of 19-20 Time for baking, broiling, frying, roasting 46 Veal, retail cuts, food value, cost cooking, uses 9 Vegetables to serve with meals 23 Weights and measures 46

DAIRY PRODUCTS Butter in cold storage 10 Cheese, how to cook and keep 34 Cheese, how to use, cooked and uncooked 18 Cheese sauce, _recipe_ 34 Cheese soufflé, _recipe_ 34 Dairy products, list of Armour’s 26 Milk as a food 17 Milk, evaporated 17 Milk, evaporated, uses of 17

DIET Balanced diet chart 27 Calories 44 Children, food for 42 Elements of foods 44 Food in the home, care of 42

EGGS Eggs in cold storage 10 Eggs, how to preserve 34 Eggs, uses of 34 Eggs, value in the diet 18 Eggs, ways to serve 18 Eggs, ways of cooking, time required to digest 34

FATS Chemical composition of Armour Fats 22 Clarifying fats 22 Fats, how to use (chart) 22 Fats, use of drippings 22 Foods that soak fats 22 Salad oils in cooking 22 Shortenings and frying mediums, list of Armour’s 26 Test for frying fats 22

FISH Cream sauces 31 Creole sauce, _recipe_ 40 Fish in the menu 14

FRUITS Canned fruits 38 Fresh fruits, serving 38 Fruits to serve with various meats 23 Fruits, value in diet 23

HOUSEHOLD EQUIPMENT Bread making equipment 45 Cleaning purposes equipment 45 Dessert making equipment 45 Fish cooking equipment 45 General kitchen equipment 45 Meat cookery equipment 45 Popular cook books 28 Salad making equipment 45 Sundry equipment 45 Vegetable cooking equipment 45

LEFT-OVERS Uses of left-overs 39 Ways of serving left-over fowl 32

MEATS Bacon, how to select 16 Bacon, ways to serve 16 Beef extract 20 Beef sauces and garnishes 12 Beef, ways to serve 12 Boiling meats 29 Braising meats 29 Broiling meats 29 Canned meats, list of Armour’s 26 Creole sauce, _recipe_ 40 Deep frying of meats 29 Fresh meats, how to select 11 Gov’t inspection of meats 10 Ham and bacon sauces 17 Ham, baked, _recipe_ 30 Ham, baked, ways to serve 16 Ham, boiled, ways to serve 16 Ham, how to select 16 Hungarian Goulash, _recipe_ 31 Jellied loaves 20 Loaf meats, list of Armour’s 20-26 Luncheon meats, list of Armour’s 20-26 Pan broiling meats 29 Pot roast of beef with spaghetti, _recipe_ 30 Pot roasting meats 29 Roast chuck, _recipe_ 30 Roast shoulder of mutton, _recipe_ 30 Roasting and baking meats 29 Rolled flank steak, _recipe_ 30 Sauces and gravy for meats, _recipes_ 31 Sautéing meats 29 Smoked meats, list of Armour’s 26 Steak, rump, planked, _recipe_ 31 Steak, sirloin, broiled, _recipe_ 31 Stewing meats 29

MENUS Christmas dinner 40 For unexpected demands 27 Southern dishes 40 Thanksgiving dinner 40

MINCE MEAT Food value of mince meat 23 List of Armour’s mince meat 26 Variety of uses of mince meat 23

PANTRY SUPPLIES Cereals and flour 27 Condiments and seasonings 27 Flavoring extracts and baking powder 27 Fruits, canned 27 Miscellaneous articles 27 Plum pudding (Veribest) 26 Products easily served 27 Quality products for the pantry shelf (illustrated) 24-25 Sea Foods, canned 27 Soups, canned 27 Spreads, shortenings and frying mediums 27 Vegetables, canned 27 Vegetables, fresh 27

POULTRY Chicken, smothered, _recipe_ 40 Chicken, ways to serve 13 Fowl, preparation of 32 Fowl, pressure cooking of 32 Fowl, roasting, stewing, broiling, frying and dressing 32 Fowl, serving left-over 32 Poultry in cold storage 10 Poultry, how to select 13-32 Poultry, how to thaw frozen 13 Poultry, list of Armour’s 26 Poultry, U. S. Dept. of Ag. bulletins 13

SALADS Care of materials 33 Cheese salad dressing, _recipe_ 33 Dressings, boiled, cheese, French, mayonnaise, Russian, Thousand Island, whipped cream, _recipes_ 33 Fish salad, _recipe_ 33 Fruit salad, _recipe_ 33 Lettuce salad, _recipe_ 33 Vegetable salad, _recipe_ 33 When to serve salads 33

SANDWICHES Brown bread sandwich, _recipe_ 41 Graham bread sandwich, _recipe_ 41 Nut bread sandwich, _recipe_ 41 Raisin bread sandwich, _recipe_ 41 Rye bread sandwich, _recipe_ 41 Sandwiches, how to prepare 41 White bread sandwich, _recipe_ 41 Whole wheat bread sandwich, _recipe_ 41

SAUCES Varieties of 12-17, 31-34

SAUSAGES Sausage, dry, how to serve 19 Sausages, dry, smoked and unsmoked, list of Armour’s 26 Sausages, fresh and smoked, list of Armour’s 26 Sausage, pork, fresh, how to serve 19 Sausage, smoked, how to serve 19 Sausages, varieties of 20

SOUPS Soups, canned 28 Soups, preparing 28

SPREADS Butter as a spread 21 Nut margarine as a spread 21 Oleomargarine as a spread 21 Peanut butter as a spread 21 Peanut butter, list of Armour’s 26 Peanut butter, uses of 18 Spreads, list of Armour’s 26 Spreads, proper fat for every cookery use 21

TABLE SERVICE Care of the table 43 Russian, English and mixed service 43 Standard rules 43

VEGETABLES Asparagus, baked with cheese, _recipe_ 35 Beans, value in the diet 18 Boiling, steaming and baking vegetables 35 Candied sweet potatoes, _recipe_ 35 Cream sauces 31 Creole sauce, _recipe_ 40 Garnishes of vegetables 35 Vegetables, composition of 23 Vegetables, selection of 35 Vegetables to serve with various meats 23 Ways of serving vegetables 35

_If your dealer does not have Armour Products please send us his name_

_Armour’s Oval Label Products open the way to better living_

* * * * *

Transcriber’s Notes:

Obvious punctuation errors repaired. Consistent unusual spellings were retained such as “Peperoni” and “vitamines.”

Page 16, “Amercan” changed to “American” (foods in the American)

Page 17, “effected” changed to “affected” (affected by the process)

Page 25, “knobloch” changed to “knoblach” (Garlic or Knoblach Sausage)

Page 39, “by” removed from italics to match rest of text’s usage (in Making and Judging Bread by)