Chapter II: Part 2

Grind or chop enough Armour's Star Ham to make a cupful, using a little of the fat. Melt one tablespoon of butter in a sauce pan and add one tablespoon of flour. As soon as blended add one and one third cups of milk. When slightly thickened add the ham and the whites of two hard-boiled eggs which have been mashed with fork. Season with salt, pepper, and pour over round slices of toast which have been placed on hot platter. Grate the yolks of eggs and sprinkle over the top. Garnish with parsley.--MRS. G. F. JONES, 79 WASHINGTON ST., PORTLAND, MAINE.

HAM DUMPLINGS

Cut from a boiled Star Ham fat and lean in equal proportions and chop fine. Season with pepper and minced sage. Make a crust of one half pound of Armour's Butterine and one pound of flour. Roll it out thick and divide it into equal portions. Put some ham into each and close up the crust. Have ready a pot of boiling water and put in the dumplings. Boil about forty-five minutes.--MISS M. C. GREEN, 319 LOCUST ST., HUNTSVILLE, ALA.

HAM RELISH

One cup of Armour's Star Ham boiled and chopped fine, one half cup of cream, three hard-boiled eggs, salt and pepper to taste. Scald the cream. Rub the yolks smooth with a little of the cream and add to the cream in the farina boiler with the ham. Press the whites of the two eggs through a sieve, add to the mixture and when thoroughly heated put on a hot dish. Slice the remaining eggs over the ham and serve.--MRS. R. SCHROEDER, 1923 AVENUE D, BIRMINGHAM, ALA.

ESCALLOPED HAM

Boil six eggs ten minutes. Make a thickening of two tablespoons of flour cooked in two tablespoons of melted butter, and boil it in a pint of milk until thick. Season with salt and pepper. Cut a cup of Armour's Star Ham (cold boiled) into dice and moisten half a cup of cracker crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some crumbs in a buttered dish, then some of the ham, the chopped whites, thickened milk and sifted yolks. Then add the remainder of the ham, whites of eggs and milk, cover with buttered crumbs and bake until brown.---ALMA E. EDDY, COLLEGE CITY, CAL.

BAKED LEFT-OVERS

One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs and one half cup of chopped hard-boiled eggs. Season and stir into a thick gravy flavored with Armour's Extract of Beef. Bake and serve hot in pepper shells.--MRS. R. P. GARIG, PORT ARTHUR, TEXAS.

HAM MOLD

Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops of lemon, salt and pepper to taste. Cut the meat in small pieces, cover the mold with a layer of slices of hard-boiled egg, then a layer of meat. Repeat until the mold is filled, then add cup of milk, one teaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir well and pour over the top. Bake a nice brown.--MRS. P. W. PINNELL, 131 WINDER STREET, HENDERSON, N. C.

HAM SOUFFLÉ

Beat three eggs until very light, add one cup of Armour's Star Ham (cooked and chopped), one half cup of bread crumbs, one pint of milk, pepper and salt. Mix thoroughly and bake thirty minutes.--MRS. LOUISE MCCONNELL, 1115 CARLOS AVE., WICHITA, KANS.

HAM LOAF

Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of Beef, half a package of gelatine, one pint of water, salt and pepper to taste. Dissolve Beef Extract in one half pint of boiling water, season. Dissolve the gelatine in one half pint of cold water. Stand the vessel in hot water to dissolve it. Mix together with beef extract, set aside to cool. When this begins to harden, beat in the ground boiled ham, set mold in refrigerator. Serve in slices with bread and butter, sweet pickle or lettuce salad.--MRS. R. H. WEST, ALAMOGORDO, N. MEX.

HAM POTPIE

Take the bone of an Armour's Star Ham after the meat is partly used, and boil slowly until meat is tender. Slice three potatoes, take out the bone and put in potatoes while cooking. Make dumplings of three pints of flour, a pinch of salt and a big tablespoon of Armour's Simon Pure Leaf Lard. Mix with water, roll thin as pie crust and drop into broth.--MRS. NETTIE GARGAN, 715 SHERMAN ST., DENVER, COLO.

HASH WITH EGGS

One cup of Armour's Star Ham boiled and chopped fine, one cup of potato mashed, one cup of cracker or bread crumbs. Season well and mix all together with water and one fourth teaspoon of Armour's Extract of Beef. Pour into a deep plate, smooth it over and make indentations in the top large enough to hold an egg. Put into the oven until thoroughly heated, and break an egg into each of the places. Return to oven until the eggs are cooked.--E. R. MOTT, PASCOAG, R. I.

HAM CROQUETTES

One cup of finely chopped Armour's Star Ham (cooked), one cup of bread crumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a dash of cayenne. Beat the ham, seasoning and two of the eggs into the potatoes. Let the mixture cool slightly and shape into croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs. Put into frying basket and plunge into boiling Simon Pure Leaf Lard. Cook two minutes, drain and serve.--MRS. E. A. BERENDSEN, GREEN BAY, WIS.

STUFFED CABBAGE

One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill the center, tie cabbage in cheese cloth and boil until tender.--MRS. S. M. FUEICH, JR., 1524 BURDETTE, NEW ORLEANS.

VEAL AND HAM PIE

Cut one and one half pounds of veal into thin slices, also one pound of Armour's Star Ham. Season the veal highly with pepper and salt, with which cover the bottom of roaster. Lay upon this a few slices of ham, then the remainder of the veal and finish with the ham. Add one pint of water in which one teaspoon of Armour's Extract of Beef has been dissolved. Bake one hour. Thirty minutes before serving cover with good paste and bake.--MRS. WARREN YOUNG, LOVELADY, TEXAS.

HAM SALAD

One cup of Armour's Star Ham, one third cup of French peas drained from their liquor, one third cup of celery, one third cup of English walnuts or hickory nuts, one pimento, two small sweet pickles, one hard boiled egg. Chop all ingredients separately and just before serving, mix with a good mayonnaise dressing.--MRS. A. E. RICE, RUSSELLVILLE, KY.

Baking Day

"Baking the way into a man's heart" is a way which has
proved successful more than once. But a girl who tried it
would be badly handicapped if she did not use the best of
materials for the work. Armour's Simon Pure Leaf Lard is the
perfect shortening for all kinds of baking.

TEA BISCUITS

Five heaping kitchenspoonfuls of flour and two of sugar, two heaping teaspoonfuls of baking powder. Sift these three times. Add one level tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with one egg well beaten, and enough cream or milk to make three fourths of a teacup. Roll out and bake in quick oven.--B. B. BENNETT, 106 WEST NORTH AVE., BALTIMORE, MD.

QUICK CINNAMON ROLLS

One quart of flour, three cups of milk, four tablespoons of Armour's Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of salt. Sift salt and baking powder with flour, chop in the lard, add milk and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar and cinnamon, add bits of butter and raisins or currants. Roll up as for jelly roll and cut into pieces about half an inch thick. Place in pan and bake.--MISS C. P. LYNCH, 701 JAMES BLDG., CHATTANOOGA.

SPANISH BUN CAKE

One third cup of Armour's Simon Pure Leaf Lard and one third cup of butterine, two cups of white sugar, the yolks of four eggs, one cup of cold water, two heaping cups of flour sifted with two teaspoons of baking powder, one cup each of raisins and nuts. Fold in the whites of four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon. Ice with caramel icing.--MISS SOPHIA GORDON, COLUMBIA, MO.

RAISIN BREAD

To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture with two well-beaten eggs, and beat all until smooth. Bake in a buttered pan in moderate oven.--MISS MAY STONE, UNDERWOOD, MINN.

NUT BREAD

One egg, one half cup of brown sugar, one teaspoon of salt, two cups of milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four teaspoons of baking powder sifted in four cups of flour, one cup of broken nut meats. Beat well and stand twenty minutes to rise. Bake forty-five minutes to one hour.--CARRIE W. LAMB, 358 WEST 52ND ST., SEATTLE, WASH.

MOTHER'S CAKE

Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf Lard, three cups of flour, three teaspoons of baking powder, one half teaspoon of vanilla extract.

ICING: One generous cup of XXX sugar, softened with a glass of pineapple marmalade and a few drops of vanilla.--MRS. LLOYD R. SHUMAN, THOMPSONTOWN, PA.

CARAMEL PIE

Take the yolks of four eggs, one cup of sugar, four level tablespoons of flour and beat lightly together. Add one pint of sweet milk, put into a double boiler and boil until thick. Then put one cup of sugar into an iron skillet. When melted to a brown syrup pour into the first mixture, adding two tablespoons of melted butter, two teaspoons of vanilla, and bake in a single crust made with two cups of flour, one cup of Armour's Simon Pure Leaf Lard, one half cup of water and a pinch of salt.--MRS. C. A. DOUGLAS, HUMBOLDT, TENN.

GRANDMOTHER'S COOKIES

One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one half teaspoon of salt, one egg well beaten, two cups of flour in which two teaspoons of baking powder have been mixed, one cup of sweet milk and one teaspoon of lemon extract. Roll the dough, cut with biscuit cutter and bake in moderate oven.--MISS STELLA SEIROSER, WALTON, KY.

BROWN COOKIES

Boil together for five minutes the following ingredients: One cup of brown sugar, one cup of water, one cup of seeded raisins, one half cup of Armour's Simon Pure Leaf Lard, one teaspoon of ground cinnamon, one half teaspoon of nutmeg and a pinch of salt. Remove from the stove and let cool. When cold add one level teaspoon of soda dissolved in hot water and add three and one half cups of flour and one teaspoon of baking powder. Drop from teaspoon on greased pan and bake in moderate oven.--MRS. EMMETT DAVISON, WOODWARD, OKLA.

WHIPPED CREAM CAKE

Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two and one fourth cups of sifted flour to which have been added two teaspoons of baking powder, and vanilla. Bake in layers in moderate oven about fifteen minutes. When ready to serve, whip one half pint of cream, add two teaspoons of sugar and a little vanilla. Spread between layers and on top layer. Serve on dessert plate with fork.--MRS. WALDO BOGLE, 567 EAST 35TH ST., PORTLAND, OREGON.

RAISIN PIE

Three fourths cup of stoned raisins washed and chopped, one fourth cup of currants washed and chopped, pinch of salt, one tablespoon of vinegar, two tablespoons of butter, one half cup of molasses, one cup of brown sugar, two cups of water. Thoroughly mix the above and boil together for ten minutes, then thicken with five tablespoons of flour mixed with water. For the crust take one heaping cup of flour, one half teaspoon of salt, one half teaspoon of baking powder, one third cup of Armour's Simon Pure Leaf Lard, and enough cold water to make a stiff dough.--MRS. MABEL G. WARNER, 27 PEYTON ST., SANTA CRUZ, CALIF.

FRUIT CAKE FROM BREAD DOUGH

Rub together until creamy one half cup of butter or Glendale Butterine, one half cup of Armour's Simon Pure Leaf Lard and two cups of granulated sugar. Add three eggs well beaten, one cup of raisins, one teaspoon of cinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved in a little water. Add this mixture to three cups of very light sponge and beat well, adding a little more flour if needed. Should be as thick as ordinary loaf cake batter. Fill greased bread pans half full and let rise one hour. Bake in a moderate oven forty-five minutes.--MRS. M. L. CURZON, 845 PENNSYLVANIA AVENUE, MILWAUKEE, WIS.

WINE DROPS

Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins and five cups of flour. Drop by spoonfuls on buttered tins and bake in quick oven.--MRS. E. W. PINE, CLARESHOLM, ALBERTA, CANADA.

The Daily Menu

Planning the days meals ahead is a big help in systematizing
the days work. The following menus--each of which has won a
prize of FIVE DOLLARS--show how women in all states of the
union have planned nourishing, economical meals.

ALABAMA

MRS. A. M. CRUM, 622 MORRISON AVE., FLORENCE

BREAKFAST--Soft Peaches halved with whipped Cream, Oatmeal
and Cream, French Fried Potatoes, Corn Bread Sticks, Broiled
Star Ham with Cream Gravy, Soft Boiled Eggs, Hot Biscuit,
Butter, Coffee.

LUNCHEON--Veribest Tomato Soup, Bread Toasted in Small
Squares, Creamed Potatoes with Shredded Star Ham and
Mayonnaise Dressing, Tomatoes Stuffed with Chopped Celery,
Sliced Sweet Potatoes with Cream Dressing, Strawberry Jello
with Whipped Cream, Marshmallow Cake and Iced Tea.

DINNER--Spiced Star Ham Boiled, Veribest Pork and Beans,
Rice Cakes Fried, Creamed Potatoes, Corn Pudding, Tomatoes
Stuffed with Salad made of Veribest Potted Ham, Pineapple
Cake, Sherbet, Coffee.

ARIZONA

MERTIE R. JONES, MESA

BREAKFAST--Cereal with Cream and Sugar, Broiled Star Bacon,
Poached Eggs, Graham Gems, Coffee.

LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes),
Creamed Veribest Chicken in Biscuit Cases, French Fried
Potatoes (Fried in Simon Pure Leaf Lard), Brown Bread and
Butterine Sandwiches (Armour's Glendale Butterine), Cake,
Armour's Grape Juice, Iced.

DINNER--Cream of Veribest Tomato Soup, Veribest Roast Beef
with Brown Sauce (Made from Armour's Extract of Beef),
Veribest Pork and Beans, Potatoes, Creamed Onions, Armour's
Grape Juice Ice, Small Cakes, Coffee.

ARKANSAS

MRS. W. H. BLAKELY, 713 NORTH 19TH ST., FORT SMITH

BREAKFAST--Oranges, Armour's Star Bacon Broiled, Poached
Eggs, Toast, Coffee.

LUNCHEON--Sliced Veribest Tongue, Hashed Browned Potatoes,
Rolls, Individual Custards in Ramekins, Tea.

DINNER--Cream Tomato Soup (Veribest), Casserole Roast
(Veribest Roast Beef), Candied Sweet Potatoes, Stuffed Green
Peppers (Filling of Bread Crumbs, Onion, Veribest Deviled
Ham), Pineapple and Cheese Salad on Lettuce, Mayonnaise
Dressing, Potato Rolls, Frozen Apricots in Tall Glasses of
Whipped Cream, Angel Food Cake, Coffee.

CALIFORNIA

MRS. EDITH V. SCHLIEMANN, SUSANVILLE

BREAKFAST--Corn Flakes, Broiled Star Ham, Poached Eggs,
Fried Potatoes, Toast, Chocolate.

LUNCHEON--Veribest Pork and Beans, Egg Salad, Hot Biscuits,
Raspberry Shortcake, Armour's Grape Juice Lemonade.

DINNER--Veribest Consomme, Rice Curry and Veribest Veal,
Creamed Peas, French Fried Potatoes, Lettuce Salad, Plum
Cake, Iced Tea.

COLORADO

MRS. BURTON A. SMEAD, 1281 SOUTH DOWNING ST., DENVER

BREAKFAST--Rolled Oats with Hot Dates, Liver and Star Bacon
Skewered and Broiled, Popovers, Coffee.

LUNCHEON--Creamed Veribest Chicken in Pastry Shells, French
Fried Sweet Potatoes, Bread and Butter, Orange Marmalade,
Tea.

DINNER--Mock Turtle Soup (Armour's Extract of Beef),
Croutons, Two-inch Slice of Star Ham Braised with Tomato
Sauce, Boiled Rice, Green String Beans, Jellied Celery
Relish (Armour's Beef Bouillon Cubes), Bread, Snow Pudding,
Sponge Cake, Coffee.

CONNECTICUT

P. CURTIN, EDSON HOUSE, PLANTSVILLE

BREAKFAST--Fruit, Buckwheat Cakes with Armour's Star Bacon,
Rolls, Coffee.

DINNER--Armour's Star Ham Soup, Veribest Roast Beef with
Brown Sauce, Baked Potatoes, Creamed Onions, Veribest Mince
Meat Pie, Coffee.

SUPPER--Armour's Veribest Pork and Beans, Brown Bread,
Armour's Hot Chicken Bouillon with Butter Thins.

DELAWARE

MRS. G. A. SMITH, EDGEMOORE, ROUTE 2, BOX 81A.

BREAKFAST--Grapefruit, Star Ham Omelet, Tomato Catsup, Hot
Cakes, Coffee.

LUNCHEON--Cream of Onion Soup, Little Pigs in Blankets
(Armour's Star Bacon), Tomato Catsup, French Fried Potatoes,
Iced Tea, Peach Shortcake.

DINNER--Veribest Veal Loaf, Riced Potatoes, Tomatoes Stuffed
with Star Ham, Hot Rolls, Grape Sherbet (Armour's Grape
Juice).

DISTRICT OF COLUMBIA

MRS. E. W. SILLINGS, 625 E. ST. S. E., WASHINGTON

BREAKFAST--Grapefruit with Armour's Grape Juice, Star Ham
Croquettes, Baked Potatoes, Buttered Toast, Cocoa.

LUNCHEON--Veribest Boned Chicken, Sweet Potatoes, Gravy,
Apple Sauce, White Bread, Cookies, Milk Shake.

DINNER--Split Pea Soup with Crackers, Roast Star Ham with
Parsnips, Stuffed Cabbage, Sliced Tomatoes, Brown Bread,
Peach Short Cake, Iced Postum.

FLORIDA

IDA C. WESTGAARD, BUENA VISTA, DADE CO.

BREAKFAST--Iced Grapes, Puffed Rice with Cream, Broiled Star
Bacon, Poached Eggs on Toast, Coffee.

LUNCHEON--Veribest Tomato Soup, Boiled Potatoes with Cream
Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot
Gingerbread, Jelly, Coffee.

DINNER--Bouillon (Armour's Bouillon Cubes), Veribest Roast
Beef with Mushroom Sauce, Creamed Asparagus, Candied Sweet
Potatoes, Tomato Jelly, Salad with Mayonnaise, Armour's
Grape Juice Sherbet, Cake, Coffee Mints.

GEORGIA

MRS. NELLIE H. DUSENBURY, 997 MILLEDGE AVE., ATHENS

BREAKFAST--Figs with Cream, Creamed Chipped Beef (Veribest),
Saratoga Chips, Sliced Tomatoes, Hot Rolls, Tea, Coffee.

LUNCHEON--Stuffed Peppers (Force Meat made from Veribest
Veal Loaf), Light Bread, Veribest Pork and Beans, Pickled
Beets, Armour's Grape Juice Frappe, Angel Food Cake, Iced
Tea.

DINNER--Fruit Cocktail, Tomato Soup (Seasoned with Armour's
Extract of Beef), Baked Star Ham, Creamed Onions, Squash,
Tomato and Asparagus Salad with French Dressing, Bread
Sticks, Fresh Peaches with Cream, Coffee with Cheese Wafers.

IDAHO

MRS. H. W. ZIMMERMAN, PAYETTE

BREAKFAST--Cantaloupe, Fried Star Bacon and Eggs, Toast with
White Sauce, Oatmeal Cookies, Coffee.

LUNCHEON--Veribest Pork and Beans, Hot Rolls and Honey,
Sliced Tomatoes, Potato Chips, Baked Apple with Cream Sauce,
Iced Tea.

DINNER--Veribest Tomato Soup, Veribest Creamed Chicken,
Baked Potatoes, Cabbage Salad, Carrots and Peas, Peaches and
Cream, Cake, Coffee.

ILLINOIS

ELIZABETH M. VAN HUYSEN, 501 CEDAR ST., QUINCY

BREAKFAST--Green Gage Plums, Cereal and Cream, Armour's Star
Bacon and Fried Eggs, Simon Pure Parker House Rolls, New
White Clover Honey, Coffee.

LUNCHEON--Veribest Pork and Beans, Brown Bread and Butter
Sandwiches, Tomato Salad, Simon Pure Doughnuts, Armour's
Grape Juice.

DINNER--Veribest Tomato Soup with Croutons, Veribest Roast
Beef with Browned Sweet Potatoes, Green Corn on Cob, Beet
Salad, Mashed Potatoes, Simon Pure Concord Grape Pie,
Coffee, Cheese Wafers.

INDIANA

MRS. L. B. KILMER, BURDICK

BREAKFAST--Apple Fritters or Baked Apples, Star Ham Rolls,
Soft Boiled Eggs, Corn Meal Mush (Fried in Simon Pure Leaf
Lard), Coffee, Hot Milk.

LUNCHEON--Hot Beef Bouillon (Armour's Bouillon Cubes),
Cheese Sticks, Armour's Veribest Beef Tongue and Tomato
Salad, Cream Biscuits, Apple Sauce, Grape Juice with
Marshmallows.

DINNER--Veribest Soup, Ragout of Beef (Armour's Veribest),
Potatoes and Brown Gravy flavored with Beef Extract,
Escalloped Tomatoes, Cream of Grape Pie (Made with Armour's
Grape Juice and Simon Pure Leaf Lard), Coffee.

IOWA

MRS. J. C. BRANDT, LE MARS

BREAKFAST--Chilled White Grapes in Cantaloupe, Corn Meal and
Ham Mush (Fried in Bacon Grease), Broiled Star Bacon, Toast
with Honey, Doughnuts and Coffee.

LUNCHEON--Veribest Corned Beef au Gratin, Graham and White
Bread Sandwiches, Rhubarb Marmalade, Cheese, Simon Pure Leaf
Lard Cake, Sliced Peaches, Armour's Mulled Grape Juice.

DINNER--Bouillon (Armour's Bouillon Cubes), Croutons,
Casserole of Veal, Riced Potatoes, Armour's Baked Beans,
Stuffed Tomatoes, Veribest Tongue and Egg Salad, White Bread
(Butterine in balls and sprig of parsley), Armour's Mince
Meat Pie, Coffee.

KANSAS

MRS. J. L. HOBBS, 309 WABASH AVE., WICHITA

BREAKFAST--Iced Cantaloupe, Shredded Wheat Biscuits with
Sugar and Cream, Veribest Corned Beef Hash, Baking Powder
Biscuits, Apple Butter, Coffee.

LUNCHEON--Star Ham Souffle, Creamed Potatoes, Fresh Rolls,
Blackberry Jam, Tea.

DINNER--Veribest Tomato Soup with Toast Cubes, Veribest
Roast Beef with Potatoes and Brown Gravy, Creamed
Cauliflower, Veribest Chicken Salad served in Red Pepper
Shells on Lettuce Leaves, Cheese Sandwiches, Olives, Banana
Shortcake with Whipped Cream, Coffee.

KENTUCKY

MRS. M. GEO. MOORE, R. 5, LEXINGTON

BREAKFAST--Bananas with Cereal and Cream, Broiled Star
Bacon, Fried Apples, Creamed Hominy, Buttermilk Biscuit,
Blackberry Jam, Coffee.

LUNCHEON--Cream of (Veribest) Tomato Soup, Sweet Peppers
stuffed with Veribest Veal Loaf, Escalloped Corn, Cottage
Cheese with Cream, Sally Lunn, Tea.

DINNER--Bouillon (Armour's Bouillon Cubes), Baked Star Ham,
Corn Pudding, Sweet Potatoes, Green Beans, Tomatoes with
Mayonnaise Dressing, Veribest Chicken Salad, Amber Pie
(Simon Pure Leaf Lard), Cheese, Coffee.

LOUISIANA

MRS. T. J. BINGHAM, CONCORDIA PARISH, VIDALIA

BREAKFAST--Broiled Star Ham, Poached Eggs on Toast, Hot
Muffins, Butter, Coffee.

LUNCHEON--Chicken Bouillon (Armour's Bouillon Cubes),
Veribest Veal Loaf, Raisin Bread, Butter, Cream Puffs (Made
of Simon Pure Leaf Lard), Iced Armour's Grape Juice.

DINNER--Cream of Corn Soup, Broiled Chicken on Toast with
Baked Apples, Stuffed Peppers (Using Armour's Star Ham
Minced), Scalloped Potatoes, Fruit Salad with Mayonnaise,
Mince Meat Pie with Hard Sauce (Veribest Mince Meat),
Coffee, Mints.

MAINE

MISS GERTRUDE JONES, 59 COTTAGE ST., SO. PORTLAND

BREAKFAST--Bananas and Cream, Star Ham Omelet, Rye Biscuit,
Breakfast Cake, Coffee.

LUNCHEON--Veribest Vegetable Soup, Simon Pure Luncheon
Rolls, Creamed Potatoes, Orange Sauce, Iced Tea.

SUPPER--Stuffed Baked Ham, Irish Potatoes, Baked Onions,
Armour's Grape Juice Sherbet, Cake, Coffee.

MARYLAND

MRS. GEO. E. LOANE, 711 E. 22ND ST., BALTIMORE

BREAKFAST--Oranges, Grapenuts with Cream, Armour's Star
Bacon, Bread dipped in Egg and fried in Bacon Fat or Simon
Pure Leaf Lard, Corn Pone, Cloverbloom Butter, Coffee.

DINNER--Armour's Veribest Tomato Soup, Croquettes of
Veribest Chicken, Mashed Potatoes, Lima Beans with Cream
Dressing, Lettuce Salad, Ice Cream and Black Coffee.

SUPPER--Slice Boiled Star Ham, Tomato Salad, Biscuit,
Cheese, Cake, Tea.

MASSACHUSETTS

MISS ISABELLE M. WALKER, 17 HOVEY AVE., CAMBRIDGE

BREAKFAST--Cracked Wheat, Corn Bread, Star Ham Omelet,
Coffee.

LUNCHEON--Extract of Beef, Croutons, Apple Turnovers,
Russian Tea.

DINNER--Veribest Roast Beef, Baked Sweet Potatoes, Pickled
Beets, Boiled Rice, Syrup, Tea.

MICHIGAN

MRS. THOS. WESTWOOD, 2309 S. MICH. AVE., SAGINAW, W. S.

BREAKFAST--Wheatena with Dates, Sugar and Cream, French
Toast, Broiled Star Ham, Golden Omelet, Peach Marmalade,
Fried Cakes, Coffee.

DINNER--Noodle Soup (Armour's Extract of Beef), Creamed
Chicken (Armour's Veribest) in Riced Potato Border, Ginger
Pears, Watermelon Pickles, Beet and Tomato Salad, Strawberry
Custard, Grape Juice Moussé, Coffee, Black Tea.

SUPPER--English Tea Cakes, Fruit Salad, Veribest Tongue
Garnished with Shoe String Potatoes, Peanut Cookies, Cocoa
with Whipped Cream.

MINNESOTA

LILLIAN HUDSON, 1809 FREMONT AVE. SO. MINNEAPOLIS

BREAKFAST--Oranges, Boiled Star Ham, Oatmeal with Sugar and
Cream, Creamed Potatoes, Popovers, Coffee.

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.

MISSISSIPPI

MISS 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).

MISSOURI

MISS 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.

MONTANA

MRS. 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.

NEBRASKA

MRS. 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.

NEVADA

MRS. 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 HAMPSHIRE

MRS. 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 JERSEY

MRS. 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 MEXICO

MRS. 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 YORK

MRS. 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 CAROLINA

MRS. 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 DAKOTA

MRS. 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.

OHIO

MRS. E. WIEMEYER, 2860 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.

OKLAHOMA

MRS. 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.

OREGON

MRS. 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.

PENNSYLVANIA

MRS. 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 ISLAND

MAUDE 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 CAROLINA

MRS. 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 DAKOTA

MRS. 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.

TENNESSEE

MISS 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.

TEXAS

MRS. 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.

UTAH

MRS. 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.

VERMONT

MRS. 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.

VIRGINIA

MISS 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.

WASHINGTON

MISS 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 VIRGINIA

MRS. 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.

WISCONSIN

MISS 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.

WYOMING

MRS. 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.

CANADA

MRS. 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.

Unfortunately, it is not always possible to have grapes on our table but wise manufacturers have found a way by which the juice of the grape may be possible at all times of the year and in every corner of the land. They have built large factories right in the very heart of the country where the best grapes grow and there the grapes are taken while the dew is still on them and their luscious fragrant deliciousness is squeezed out, poured into bottles and quickly sealed to prevent any escape of the exquisite bouquet.

Nothing is added--no water to weaken and adulterate, no sugar to sweeten, no coloring essence to deceive the eye. It is just the pure, natural juice of earth's best offering. This bottled concentration of earth's sweetness and richness with all the life and warmth of the sunshine is Armour's Grape Juice.

Marshmallow Cake with Decoration of Marshmallows and Leaves Cut Out of Citron Peel]

Start the day right with DEVONSHIRE FARM SAUSAGE

Baked Beans--A National Dish

To many people baked beans means just one thing--baked beans, served hot or cold. To the woman, however, who is really interested in furnishing variety in diet, and this in a very economical way, baked beans offers boundless possibilities. First of all, she lays in a stock of Veribest Baked Beans--Veribest, because she knows that in this particular brand the beans are even more thoroughly cooked than she herself could do them. There are two kinds of Veribest Baked Beans, plain, and with tomato sauce, and with both the mellow richness of the bean is preserved with all its natural flavor, making it a most toothsome dish as well as nutritious and economical. Having a good stock to draw from the economical housewife proceeds to serve baked beans to her family every day for a week, varying the dish each day.

FOR MONDAY there is a New England Supper--baked beans with hot Boston brown bread. Drop the can of baked beans into hot water and boil for 20 minutes. Turn out, garnish with parsley and serve with mustard pickles.

TUESDAY, FOR LUNCH.--BEAN CROQUETTES. Drain Veribest Pork and Beans (without tomato sauce), and pass them through a colander. Measure and allow one teaspoon of dry bread crumbs to each cup of beans. Season with cayenne pepper and a little minced parsley. For a pint of the mixture, beat one egg. Save enough of the egg to dip the croquettes in, and add the remainder to the beans. Mix and form into small croquettes, or balls, then roll in fine bread crumbs. Dip them in egg and again in the crumbs, and fry in deep boiling Simon Pure Leaf Lard. Border with slices of dill pickles or sweet green peppers.

WEDNESDAY, SCHOOL LUNCHES.--BEAN SANDWICHES. Cut some thin slices from a loaf of brown bread, butter and put crisp lettuce leaves, with a teaspoon of mayonnaise, on each half of the slices, and on the others spread a layer of Armour's Veribest Pork and Beans, which have been mashed until smooth. Put the slices together and wrap each sandwich separately in paraffin paper.

THURSDAY.--BEAN CELERY SALAD. Mix one can of Veribest Pork and Beans, four tablespoons of celery cut in one eighth inch rings, two tablespoons of finely chopped onions, and one fourth cup of good boiled dressing. Marinate thoroughly, but stir slightly. Rub the salad dish with a cut clove of garlic. Arrange lettuce leaves around the salad bowl and in the center make a mound of the salad mixture, to which one fourth cup of whipped cream has been added. Garnish with stuffed olives cut in rings.

FRIDAY.--ATTRACTIVE LUNCHEON DISH. Heat one can of Veribest Pork and Beans (without tomato sauce), tossing about with fork to prevent breaking or mashing the beans. Season to taste. Serve in beet shells which have been previously prepared as follows: Wash the beets carefully, so as not to break the skins, and boil rapidly until tender. Then cover with cold water, and with the hands remove the skins. Scoop out the centers and fill the cases with the beans. Garnish with young celery leaves.

SATURDAY.--PUREE OF BEANS. To one can of Armour's Veribest Beans and Tomato Sauce add two cups of milk; boil for a few minutes and pass through a sieve. Add salt and pepper to taste, a dash of sage, dry mustard and more water if required. Strain over croutons in the tureen and sprinkle with chopped parsley.

SUNDAY NIGHT SUPPER.--BEAN LOAF. Two cups of Veribest Pork and Beans, mashed to a pulp, one fourth cup of chopped nuts, one cup of browned bread crumbs, two teaspoons of grated onion, two eggs, one half cup of cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a greased bread pan. Brush with the beaten yolk of egg, milk or cream and bake one half hour. Serve with tomato sauce.

* * * * *

Utilizing a Chimney Corner for a Book Case]

* * * * *

Homely Virtues

"Scorn not the homely virtues. We are prone
To search through all the world for something new;
And yet sometimes old-fashioned things are best--
Old-fashioned work, old-fashioned rectitude,
Old-fashioned honor and old-fashioned prayer,
Old-fashioned patience that can bide its time,
Old-fashioned firesides sacred from the world,
Old-fashioned satisfaction, with enough
Old-fashioned candour and simplicity,
Old-fashioned folks that practice what they preach."

Answers to Correspondents

_Please tell me the proper way to send wedding announcements. In a family where there are several young men and women do I send each a separate one?_

If economy is no object send each a separate card. If you do not care to do this and they are brothers and sisters you may say "The Misses Brown" and "The Messrs. James and John Wilson."

_I would like very much to be able to help other housekeepers, but I always feel that I only know the simple things of my rather humdrum life in the country._--MRS. D., OHIO.

What you know is not known to everyone, nor is what any housekeeper knows a matter of everyday use with other housekeepers. Everyone has some short cut or recipe, or personal way of doing things that would lighten the way for others. Your recommendation of butterine for instance, would carry weight with some housekeepers who had never before thought of trying it and they would be grateful always for being shown how to cut their butter bill. So with the other suggestions in your good letter from which I have taken extracts for the other pages. I want just such letters as yours. We must not forget that the younger generation of housekeepers are starting housekeeping and scanning columns like these for "the things everyone knows."

_Yellow and white scheme for coming-out party._--H. M. B.