Armour's Monthly Cook Book, Volume 2, No. 12, October 1913

The School Child's Sleep

The mother who has a child at school may not be able to help him with his lessons, but there is one thing she can do for him which will benefit him even more, and that is to see that he gets enough sleep.

Insufficient sleep affects the nerves, the temper, the digestion, the mental quickness, and even the morals of children. The child who gets enough sleep is the one who is bright and quick mentally, who grows normally and well, who eats properly and who is not peevish and irritable.

An early supper and an early bedtime are the things for the school child. Then put him in a well-ventilated bedroom and let him have ten or eleven full hours of slumber and he'll wake up bright and healthy and good, too.

Many of the little whining nervous children we see are simply suffering from lack of sleep. Many small naughtinesses simply come from tired nerves and weariness of mind and body. So many mothers notice such a difference in the behavior of children once they have started to school and are at a loss to understand the reason. It is because the daily nap which the child took before he went to school has been given up, but the bedtime hour has not been changed. Consequently the nerves of the child suffer.

Try giving the school child supper at half past five, a nourishing and easily digested supper, too. Then at eight, promptly pack him off to bed. If he doesn't sleep let him sip a cup of hot milk, and sit beside him until he drowses off. Sleep is largely a habit and will be easily acquired in a few evenings. And oh, the difference it will make to the child in every way. — Exchange.

Hints on Picture Hanging

Hang the pictures from the ceiling or picture rail by means of a thin cord as nearly as possible the color of the walls. When this is done you may, if you like, fill up the spaces left above the smaller pictures by placing therein a miniature, or an old blue plate, or a little plaster relief. This arrangement gives all the space, above or below, upon which to rest your eyes, and is infinitely preferable to the usual way of hanging pictures one over the other or all up and down the walls. Fishing line makes an excellent substitute for picture wire and is much less conspicuous.

From the Pantry Shelf

Keeping the pantry shelf supplied with foods that are easily prepared and served is one of the things which mark the careful housewife. The Veribest list of prepared foods embraces soups, meats, baked beans and many varieties of potted ham, veal, chicken, etc., all of which are perfect. Their use means a saving of time, fuel and energy – with satisfaction for the whole family.

CHICKEN MOUSSÉ

One cup of chicken stock (made from Armour's Chicken Bouillon Cubes), one half teaspoon of salt, a pinch of celery salt, one cup of Armour's Veribest Boned Chicken, two teaspoons of granulated gelatine, two tablespoons of cold water, one cup of beaten cream, one tablespoon of chopped olives, and whites of two eggs. Heat the stock, seasoning and gelatine which has been soaked in cold water. When dissolved, add the chicken finely minced with fork, and the cream. Beat well and fold in the well-beaten whites of eggs. Pour into buttered molds and chill for two or three hours. Serve as salad with mayonnaise. – MRS. A. E. RICHESON, 83 °Canal St., Mt. Vernon, Ind.

CHICKEN AND MACARONI

Put one half package of macaroni in boiling salted water and boil until tender. Drain off all but a very little water and add grated cheese. Stir well, cover and keep hot until the cheese is melted. Have ready a cream sauce made from milk, flour and butter, and when hot add one can of Armour's Veribest Boned Chicken. Mix the macaroni and creamed chicken lightly, and serve on buttered hot toast. – MRS. H. B. HILL, Sarver, Pa.

CASSEROLE OF RICE AND BEEF

One can of Armour's Veribest Roast Beef, one half teaspoon of salt, one fourth teaspoon of pepper, one egg, one tablespoon of chopped parsley, one fourth cup of fine bread crumbs and three cups of cooked rice. Season the meat and mix with crumbs and egg. Add just enough stock to bind. Make stock of one fourth teaspoon of Armour's Extract of Beef and one half cup of hot water. Line a mold with half the rice. Fill with the seasoned meat and cover with the remainder of the rice. Cover tightly and steam thirty minutes. Serve with tomato sauce. – MRS. FRANK GROUNDWATER, Elma, Wash.

JELLIED VEAL

Make a rich gravy by browning one tablespoon of flour in one tablespoon of Armour's Simon Pure Leaf Lard, and add one large onion cut fine, one fresh tomato or tomato pulp, and one teaspoon of Armour's Extract of Beef. Season with salt and pepper and let the gravy simmer until it thickens, then add one can of Veribest Veal Loaf, and mix it thoroughly in the gravy. Dissolve a package of gelatine in boiling water and mix it thoroughly with the veal and gravy. Put aside to cool and then set it in refrigerator for a few hours. Slice and garnish with parsley and a few slices of lemon. – MRS. VIOLA MICHEL BODE, 2865 Fortin Street, New Orleans, La.

MACARONI MILANAISE

Cook one half package of macaroni in three quarts of salted water (boiling) until tender. Drain well and cover with cold water for ten minutes or more. Cook one can of tomatoes for fifteen minutes with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and thicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of chopped green peppers parboiled, and one can of Veribest Tongue chopped, and put in baking dish. Sprinkle top with grated cheese or buttered cracker crumbs and bake one half hour. – MRS. C. F. FRANKLIN, 214 North Union Avenue, Shawnee, Okla.

CREAMED CHIPPED BEEF ON TOAST

One half can of Armour's Veribest Chipped Beef, two tablespoons of cornstarch, a little paprika, one and one half cups of milk, and three fourths cup of tomato catsup. Heat the milk and add the cornstarch which has previously been moistened with cold water, add the paprika, and stir until thickened. Then add catsup, stir in the beef and let it become thoroughly heated. Serve on hot buttered toast. – EDITH EVELYN RUNGE, 15th Ave. and Ray St., Spokane, Wash.

ITALIAN TONGUE

Slice one Veribest Canned Tongue and pour over it the following sauce: Put one half cup of olive oil in a sauce pan and when hot add one pint of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil, then simmer forty-five minutes. Pour over the tongue and serve. – MRS. L. R. FINK, New Ulm, Texas.

SCALLOPED TONGUE

One cup of brown sauce, made with Armour's Extract of Beef, one can of Veribest Ox Tongue, split, one half cup of buttered crumbs, one tablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinkle baking dish with crumbs, and arrange the split tongues in dish. Pour over them the sauce to which catsup and Worcestershire Sauce have been added. Cover with the remainder of the crumbs and bake in hot oven until the crumbs are brown. – MRS. C. B. COLPITTS, Kansas City, Mo.

LUNCHEON DISH

Split and broil Veribest Vienna Style Sausage and place between hot buttered toast. Add a crisp, dry lettuce leaf and a thin spread of mayonnaise. Serve in folded napkin with olives and sweet pickles. – MRS. R. F. THURSTON, 2717 26th Avenue, Fruitvale, Cal.

BEEF BALLS

Two cans of Armour's Veribest Potted Meat, one onion minced very fine, three cups of mashed potato, salt and pepper to season, and one egg. Beat well and form into balls. Roll them in flour and fry in deep hot Simon Pure Leaf Lard. Garnish with parsley or lettuce leaves and serve hot. – MRS. M. E. BESSEY, 133 Main St., Biloxi, Miss.

HASH WITH SPANISH SAUCE

With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled potatoes chopped fine. Season to taste and sauté in hot Simon Pure Lard until brown, and pour over the following sauce: Boil together for ten minutes one can of Armour's Veribest Tomato Soup, one half can of shredded pimentoes, one half can of button mushrooms; season with salt, paprika, butter and a small amount of onion juice. – MRS. J. M. AINGELL, 2704 Nueces, Austin, Texas.

CALGARIAN SALAD

Chop one tin of Armour's Veribest Boned Chicken. To this add one cucumber pared and cubed, one cup of chopped walnuts, one half cup of French peas, one cup of celery washed, scraped and cut into small pieces. Moisten with mayonnaise, mold in bowl, mask with dressing. Garnish with strips of canned red peppers and celery tips. – MRS. G. B. CONTTS, Calgary, Alberta, Canada.

"Kissing don't last; Cookery do." – GEORGE MEREDITHSaving Steps in the Kitchen

The kitchen should be characterized by cleanliness, system and order. Two maxims that will help save steps are: "A place for everything, and everything in its place;" and "Plan your work, then work your plan."

1. Arrange kitchen as conveniently and systematically as possible. Walls and floors should be easily cleaned. No superfluous furnishings or worn-out utensils should be tolerated. Arrange stove, sink, shelves, table or kitchen cabinet near together and in logical order, so that in preparing a dish one can move from raw material at table or cabinet around to the washed dish at sink. Have shelves and hooks within easy reach. Have drain-board and shelves for dishes convenient to sink. Keep stove lifters and cloths for managing hot dishes upon hooks near stove. Arrange those utensils and raw materials in constant use close at hand, placing utensils used in same kind of work together. In storeroom and pantry arrange shelves in certain order, with things seldom used on highest shelves and those used oftener on lower shelves. Place together ingredients used for salad-making, as vinegar, mustard, etc.; things used in laundry together, etc. Other groups will suggest themselves. Keep all groceries possible in air-tight labelled cans or glass jars.

2. Stock your kitchen with as many labor-saving devices as you can afford, making sure they are suited to your needs. Keep all utensils and tools in good repair. Glass oven-doors, small tables upon rollers which can be wheeled into dining room, indexed cook books and clipping-files are step-savers.

3. Plan each day's work ahead and have materials and utensils for that day's work handy.

4. Do all kitchen work in a certain order, using that routine which experience has proved best.

5. Think before you step. When in storeroom or pantry bring as many needed articles as possible at one time. Baskets and waiters are great helps here. In preparing a certain dish first gather together all necessary ingredients and utensils. Do not begin work until everything is ready. When possible prepare several things for the stove at once.

6. Clean and straighten as you go, replacing disarranged utensils, etc. Have plenty of hot water handy, placing in soak those articles which cannot be washed immediately. While preparing one meal do as much as possible toward getting the next ready. If meals are planned ahead, many things for supper can be cooked with the noon-day meal, also the breakfast cereal. After each meal leave everything ship-shape for the next.

Mrs. L. H. McRaven, Meridian, Miss"Nobody knows the work it takesTo keep the home together;Nobody knows the steps it takes,Nobody knows but Mother."

Keep a small market basket handy. In it place the things to be taken upstairs when you are going up and when you are making the beds and dusting, the things which are to be brought down.

"Make your head save your heels." Think, in making trips to pantry, cellar or icebox if you cannot both take things and bring others on the same trip.

Keep a chair or revolving stool in the kitchen and whenever possible sit down to work. Vegetable paring, cake beating and even washing and ironing may be done sitting.

Have a method in your work. Occasionally take time to sit down and think over the day's work, and remember how many unnecessary steps you took yesterday.

Have your kitchen shelves arranged to suit your own height, so that there is no unnecessary straining to reach up or bending over to reach one set too low.

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 ItBrass 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.