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

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.

MISSISSIPPIMISS 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).

MISSOURIMISS 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.

MONTANAMRS. 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.

NEBRASKAMRS. 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.

NEVADAMRS. 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 HAMPSHIREMRS. 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 JERSEYMRS. 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 MEXICOMRS. 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 YORKMRS. 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 CAROLINAMRS. 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 DAKOTAMRS. 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.

OHIOMRS. 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.

OKLAHOMAMRS. 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.

OREGONMRS. 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.

PENNSYLVANIAMRS. 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 ISLANDMAUDE 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 CAROLINAMRS. 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 DAKOTAMRS. 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.

TENNESSEEMISS 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.

TEXASMRS. 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.

UTAHMRS. 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.

VERMONTMRS. 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.

VIRGINIAMISS 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.

WASHINGTONMISS 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 VIRGINIAMRS. 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.

WISCONSINMISS 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.

WYOMINGMRS. 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.

CANADAMRS. 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.

Little Stories by Our Readers

A Ham Story

As we are lovers of good ham we always use Armour's Star Brand. I generally buy the ham on Saturday as it keeps better than fresh meat. I buy a whole ham (try to get one about ten pounds), then get the dealer to cut two nice slices thick enough to broil, a little beyond the center, leaving two nice ends, the string end the smaller. One slice I use for Sunday morning Breakfast, the other one I wrap in a moist cloth, place between two plates. This will keep three or four days.

I now take the large end, put it on in cold water, let simmer for a couple of hours, then take out and drain; cut off skin, and part of the fat and put it in the oven to finish cooking. The skin I save for use on the griddle, the fat I render and use the dripping for salads. After baking, serve hot or cold, sliced; I still have a small end and one slice left, the small end I boil until thoroughly done, take out and use the water for vegetables, such as cabbage, spinach, beans, etc. The small end does not slice as well as the other so I take all the meat from the bone, and put it through the chopper, grind it fine, and use it for ham loaf, toast filling for tomato cups or for ham omelet. The baked end I serve sliced, also, use for sandwiches. If I have to keep the sandwiches I put them in a moistened napkin; it keeps the ham moist and juicy.

How I Arrange to Use a Whole Ham

Sunday Breakfast: Water cress, slice Star Ham broiled with milk gravy, hot rolls, coffee, home-made peach cake.

Sunday Dinner: Beef pot roast, white potatoes whipped, sweet potatoes roasted under the meat, cauliflower boiled in the ham water, cream dressing, fruit sherbet, in which I use Armour's Grape Juice.

Sunday Supper: Cold baked Star Ham sliced thin, or tomato cups on lettuce with mustard dressing, white bread and butter, home-made cake, sliced peaches, and tea.

To make Tomato Cups, take medium size tomatoes, skin them (by pouring boiling water over them first, this is easily done) and put on ice until cold; scoop out the center. Make a filling of minced ham, a little chicken, breadcrumbs (equal parts), a seasoning of chopped peppers; fill tomatoes; on top of each put a little mustard dressing. Set each cup on a lettuce leaf, and serve.

Now I still have one slice of ham left, some minced ham, some of the baked ham. The last slice I broil and serve with poached eggs; the baked ham, makes sandwiches. The week I buy a whole ham I don't buy much other meat. Trusting this will be of value to some, I remain, – I. M. B., Philadelphia.

Milk Toast

"Have kept Armour's Beef Extract always on hand for years and it has helped me out of many a tight place. One day the children teased for milk toast for supper, and to my dismay I found the milk was 'short' that day. Not wishing to disappoint them I tried to see what I could do. I made a consommé with Armour's Beef Extract, using a quarter teaspoonful to a cup and seasoning it with salt and pepper, and used this in the same way as I would milk. Our 'milk' toast was fit for a king. The children pronounced it the best ever. In these times of high prices, with milk at ten cents per quart, many a family would welcome such an excellent substitute as Armour's Extract."

Most useful are the Armour's Bouillon Cubes. I use them in preparing soups, gravies, dissolved and poured over a roast while cooking. I give my husband and children each one in a cup of hot water, every morning for breakfast, the first thing, as it seems to be an appetizer; also serve it to my aged parents in the morning before rising, as it gives them strength to make their toilet. They are both very aged and failing and the effect of the bouillon is wonderful. My husband also takes Armour's Bouillon Cubes with him in his lunch basket to the factory where he holds a clerical position; he keeps his bouillon cup and spoon and there is plenty of boiling water accessible, so it makes a nice, nourishing drink at lunch time. – Mrs. E. B., Greensburg, Pa.

A Red Letter for Armour's Extract

We have a friend who derived more benefit (in our estimation) from Armour's Extract, than any one we have ever heard of. He is an expert machinist and is sent to all parts of the world to put up machines, such as reapers, mowers, etc. The particular trip I write of he was sent to Bulgaria, to a small village, where the accommodations were very poor. Sleep was almost out of the question and to eat the black bread, which was the principal food, was impossible. The water in all foreign countries was so bad that he always carried jars of the Extract with him. This time he not only dissolved it in hot water and drank it, but took his penknife and fed himself the extract raw. He claims it saved his life, as for four days that was all he had with him to eat or drink. He says he felt fine and did his work better than when he had been where the food was palatable and he had eaten heartily. Of course he swears by the Extract and never takes a trip now without taking a good supply with him. – Mrs. H. L., Yorktown Heights, Westchester Co., N. Y.

Don't stint the kiddies on their daily spread – give them Armour's Glendale Butterine

Making Money for the Church

"Besides selling recipes for eggless, butterless cake, we made seasoning bags to sell, for soups and such, using eight peppercorns, four cloves, six mustard seeds, one third teaspoon celery seed, four tiny sprigs each of thyme, summer savory, sweet basil, and parsley in each. This gives a blend pleasant to many tastes, and it is sufficient to flavor a soup for a large family. When the soup seems to have taken enough of the flavor the bag should be removed. To make one bag at a time would be foolish, but when enough are made to last the year out it helps out in fine shape. We also made jelly bags for sale, many ladies not having the right thickness of cloth in the house at jelly-making time."

"At Christmas time the young girls of our congregation made quite a few dollars for the church by selling boxes of preserved orange. This is their recipe: Cut six large navel oranges in slices the long way of the fruit, and boil, until tender, in three waters, pouring off the water each time. Make a syrup of five cups of sugar and one cup of water and boil the orange in this until the syrup is almost boiled away. Remove with skimmer and let stand half an hour and roll each piece in granulated sugar. The confection was packed in dainty white boxes and covered with paraffin paper. They found a very ready sale." – K. C. B.

"It has been our experience that everyday necessities in the household are better sellers than fancy nicknacks," writes a reader, "and when the social club of our church met last winter we decided to stick to them. Here are some of the things we made with the result that when we held our sale at Easter there was not one article left over and we had the sum of ninety-five dollars in the treasury."

Ice Bags

"These bags, made out of ordinary potato sacking, are for covering the cake of ice, and do much to keep down the ice bill. They are twenty-four inches long by twenty-seven inches wide and have a drawstring of common twine. They cost almost nothing and found ready sale at a quarter apiece."

Wringing Bags

"This idea we got from a trained nurse who was with us for a time, and it is a very good thing to have on hand when there is sickness. When hot cloths are to be applied it is hard to wring them out by hand as hot as the doctor would like. The bags are made of strong ticking and measure eighteen inches in width and are ten inches deep. At each end a loop the depth of the bag was stitched, through which a piece of broom handle was run when in use. To use, put the flannel into the bag, and set the bag into the pan of boiling water on the stove (first inserting the sticks). When ready, simply lift the bag and wring it by the sticks."

Carpenter's Aprons

"There has been a good deal of building done in our small town and one of our members, whose husband is a building contractor, offered to buy half a dozen carpenter's aprons if we would make them. This order has led to our making over two hundred of these aprons, as others hearing of it would want their aprons home-made rather than factory made. They are made of strong ticking, with a strap around the neck and another at the waist. In some, the straps are around the shoulders instead of the neck. Pockets are made for a rule, knife, nails, and a strap for a hammer." – Mrs. T. G. H.

Armour's simon pure leaf lard – the best for all purposes

Where Does Your Housekeeping Money Go?

Housekeeping money to many men means the actual money required for food. Not very many husbands realize how many little expenses the housekeeping money has to take care of – little expenses that have nothing to do with food. Here are some and the Editor will be very glad if the readers will send in their own experiences in this line.

Most men smoke, and most men like to pocket a nice fresh box of matches when starting off for the day. Matches don't cost much to be sure but a fresh box each morning cuts quite a hole in the housekeeping money which is used to buy them.

Does your husband like to sit up late reading, playing chess, etc.? That sort of thing increases the light and coal bill quite a bit.

The pennies given for charity, church collections, etc., are also "extras."

Returning little courtesies – very often to "his" people – such as sending flowers, books, and occasional lunch or matinee, etc., etc., all make quite a hole in the housekeeping money.

The wear and tear of household utensils, linen, etc., means constant replenishment of one thing or another. A man may realize that his buggy or motor car has to have certain parts replaced once in a while but he is not apt to think of the pots and pans of the household side of things unless reminded.

It is a good plan to keep a few simple medicines at hand in case of sudden sickness, also a few bandages and the usual dressings required for accidents. Does your housekeeping money make provision for this?

Money for the education of the children is not generally included in the housekeeping money, but when the children get old enough to want to have their friends visit them it means little lunches, suppers, entertainments of various kinds, all of which cuts into the housekeeping money. As this is really the social side of their education it is only fair that extra provision should be made for it.

Why Eat Fruit?

It is a very good plan to find out the medicinal and curative properties of the different fruits and to make the fruit your system requires a part of your diet.

Apples, for instance, have an excellent effect on the health generally. They contain a large proportion of water and a large quantity of potash as well as of malic acid, which has valuable properties, and ether which is beneficial to the liver. Plums, too, have certain virtues and lemons are good for several forms of stomach trouble. As for grapes, they are so valuable as to form a distinctive "cure" just in themselves. They possess an enormous quantity of potash and plenty of water and they also contain sugar and salts of tartar. That all means that grapes will do much for the person who is tired and run down, whose nerves are weakened and whose organs are overworked, that they will tone and regulate the system, purify the blood and assist the different organs in performing their functions. The presence of sugar indicates that they can provide fuel for the body – the human engine – whether it be the romping child or the man whose day is filled with hard physical labor. So it follows that grapes are really a very valuable addition to our diet list.