Chapter II: Part 2

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NAME | Wat’r| Prot.| Fat | Ash |Carb’hydr.| Cal.|Comparative
| | | | | | per | cost
| | | | | | lb. |
-----------+------+------+-------+------+----------+-----+-----------
Kidneys | 78.7 | 16.50| 3.2 | 1.3 | ... | 440| Medium
Lungs | 75.9 | 20.2 | 2.8 | 1.20 | ... | 495| Economical
Heart | 69.5 | 16.9 | 12.6 | .9 | ... | 845| Medium
Liver | 61.2 | 23.1 | 9.0 | 1.7 | 5.0 | 905| “
Head | 67.2 | 14.43| 16.12 | 0.94 | ... | 920| Economical
Brains | 24.5 | 12.5 | 13.1 | 2.3 | ... | 550| ”
| | | | | | |
Tongue | 45.8 | 28.8 | 22.8 | 4.2 | ... | 1465| Reasonable
Milts | 78.2 | 17.65| 2.18 | 1.37 | ... | 410| Economical
Sweetbreads| 79.7 | 13.95| 5.80 | 1.43 | ... | 490| Medium
Fries | 85.4 | 12.37| 1.02 | 1.05 | ... | 270| Economical
Feet | 66.3 | 23.90| 11.26 | 0.55 | ... | 890| “
| | | | | | |
-----------+------+------+-------+------+----------+-----+-----------

_Serve ~some~ one of the Extra Meat Portions at least
once every week_

HAM AND BACON

Ham and bacon are two of the most popular foods in the American market. These tasty staple foods serve a double purpose. While they are perhaps the most satisfactory stimulators of a dull appetite, they are such hearty foods that in proper combination they easily satisfy the most ravenous appetite.

Hams smoked in the stockinet covering retain their shape and keep moist and juicy to the last slice. The covering should be left on the raw ham and folded or tied over the cut surface so the ham will retain all the delicate nut flavor given by our special cure and expert handling.

The ideal ham is firm, moist, juicy, tender and of medium weight, not too fat or too lean. The stockinet covering keeps the selected ham moist and firm.

Ham in some form is a welcome part of either breakfast, luncheon or dinner several days every week.

Bacon should be fine and firm—it is selected to suit varying tastes and may be purchased with either the fat or lean predominating or evenly distributed. Through the smoking process certain changes take place in meats which render them more easily digested, hence bacon is one of the most easily digested and savory forms of fat. As sources of heat and energy, bacon and ham rank high.

Even for a small family, it is wise to buy a whole ham. This kind of quantity buying is economical and the many ways to serve ham add variety to your menus. In planning the use of the whole ham, first use the slices for broiling, baked slice of ham, creamed ham and other dishes requiring slices or cubes of ham. Use the last half of the ham for baking in the piece.

Bacon in the piece or cartons of bacon should be kept on hand at all times. A breakfast of bacon and eggs is the accepted breakfast and may be quickly and easily prepared. A few strips of bacon add just the right flavor to the roast fowl, meat loaf, larded tenderloin, or casserole of vegetables or cereals.

The drippings from ham and bacon should be kept in a cold place and used for shortening in spice cakes and cookies, for flavor in sauces for vegetables and meats, for sautéing where the smoked meat flavor is desirable, in the dressing for vegetable salads, and in the stuffing for fowl.

MANY WAYS TO SERVE HAM AND BACON

BOILED HAM

=Boiled Ham with Apple Rings=—Cold or hot boiled ham served with a border of apple rings fried in deep fat.

=Cold Ham with Sliced Pineapple=—Ham sliced thin served with one slice of pineapple to each helping.

=Boiled Ham and Spinach=—Slices of boiled ham steamed over spinach, served with border of ham surrounding spinach.

=Fritters=—Ground ham in a fritter batter with corn.

=Rissoles of Ham=—Diced boiled ham in cream sauce, baked in a pastry case.

=Ham Patties=—Creamed boiled ham in patty shells.

=Timbales=—Creamed ham in timbale cases.

=With Apricots=—Cold boiled ham garnished with apricots.

=Ham au Gratin=—Cooked ham in cream sauce in casserole with layer of cheese and buttered crumbs.

BAKED HAM

=Spiced Baked Ham=—Whole ham rubbed with brown sugar, stuck with cloves and baked. (_See page 30_)

=Ham Roast Stuffed=—Boned ham, stuffed with pork forcemeat, tied, steamed and baked. Served with celery sauce.

=Baked Ham with Apple or Corn Fritters=

=Baked Ham with Orange Sauce or Currant Jelly=

SLICE OF HAM

=Broiled Ham Steak=—Slice of ham half an inch thick, cut from large part of ham.

_Armour’s Choicest Hams are branded STAR and are
covered with the stockinet_

MILK THE COMPLETE FOOD

Milk is nature’s own food. It contains all the food elements necessary for body growth, protein, mineral salts, carbohydrates, fats, vitamines and water. It is the indispensable food for the young. It lends itself to a great variety of uses in the correct diet of the individual. Modern housekeeping demands that a supply of a quality brand of canned milk be in every pantry.

As an addition to coffee or tea, evaporated milk has long been a recognized boon. Now, however, the convenience of this as a pantry staple for the country, town or city home cannot be overestimated. It is ever ready for the milk or cream call necessary to the completion of a perfect festive meal, or the easily digested milk toast or eggnog for the convalescent as well as the everyday baking need.

According to latest scientific experiments, the growth properties known as vitamines, so rich in milk, are in no way affected by the process of water elimination used to produce evaporated milk.

Evaporated milk is a product of the greatest importance to all families far removed from the source of a reliable fresh milk supply. It is just the pure milk with a large part of the moisture removed. It contains all the natural butter fats, mineral salts, proteins, and solids of the fresh milk. Nothing is changed in evaporated milk excepting the quantity of water in the fluid. For that reason, when canned milk is used to feed to children it is best to purchase a reliable brand of evaporated milk. Condensed milk is whole milk reduced by heating; it differs from evaporated milk in that it has 40% to 44% sugar added.

A high quality evaporated milk contains 26.16% solids and 69.24% water. A test of the keeping qualities of this product demonstrated that evaporated milk would keep sweet ten days after the can was opened. On souring it may be used the same as soured whole milk and with equally good results.

To use evaporated milk as whole milk, it should be diluted in the proportion of one cup of evaporated milk to two and one-quarter cups of water. This will give a product averaging a rich whole milk.

VARIETY OF USES

Evaporated milk is most satisfactory for cream soups; for sauces for vegetables, fish and meats. Whipped for puddings (undiluted). Used diluted, it gives splendid results in cakes, muffins, biscuits and other flour mixtures. As cream for coffee, cocoa and chocolate, cereals, fruits and puddings it adds food value and flavor. As a beverage diluted with water or for eggnog it is just as satisfactory as ordinary milk for children. For ice creams and custards, cream candies and fudge it adds a smoothness and creaminess.

WAYS TO SERVE HAM AND BACON (Continued from page 16)

SLICE OF HAM

=Escalloped Ham with Peanut Butter=—Dressing of crumbs, celery and seasoning, covered with slice of ham spread with peanut butter, buttered crumbs and baked until brown.

LEFT-OVER HAM

=Ham Omelet=—Cooked ham cut fine and folded into an omelet.

=Croquettes of Ham with Green Peas=—Ham ground, mixed with a thick white sauce, seasoned and formed in croquettes. Served on platter with creamed peas.

=Tomato Stuffed with Ham=—Minced ham and rice pressed into tomato shells and baked.

=Sweet Peppers Stuffed with Ham=—Cooked ham cut fine, mixed with crumbs and pressed into peppers.

=Ham Sandwiches=—Minced ham, chopped pickles and mayonnaise.

=Ham Salad=—Diced ham, diced celery, baked beans and mayonnaise. Served on lettuce.

=Ham à la King=—Diced cooked ham with green pepper, pimento and mushrooms in cream sauce.

FRIED HAM AND BACON

=Ham and Eggs=, =Ham Cutlets=, =Boiled Bacon=, =Bacon and Eggs=, =Bacon with Fowl=, =with Veal=, =with Flank Steak=, =with Fish=, =Bacon= as seasoning in dressings, =Casserole of Bacon and vegetables=, =Creamed Bacon=, =Omelet=, =Bacon Sandwiches=, =Club Sandwiches= (Broiled bacon and white meat of chicken between slices of toast).

SAUCES FOR HAM AND BACON

=White Sauce=
=Oyster Sauce=
=Egg Sauce=
=Cheese Sauce=
=Yellow Béchamel Sauce=
=Brown Tomato Sauce=
=White Mayonnaise Sauce=
=Buerre Noir=
=Cider Sauce=
=English Apple Sauce=
=Horseradish Sauce=

_Armour’s Veribest Evaporated Milk, highly satisfactory
for all milk needs_

TISSUE BUILDING FOODS

CHEESE

Cheese has an important mission in the dietary; served as an accompaniment, it adds food value, flavor and distinction. In large quantities it may take the place in food value of the meat dish. It must, of course, be served in combination with vegetables or cereal food to supply the proper bulk.

Cheese contains protein and fat. It builds tissue and creates heat and energy. For variety it may occasionally be served as the main food for a meal—and adds zest when used in salads and other table specialties.

In fuel value, one pound of cheese is equal to three and one-third pounds of baked beans—or three quarts of whole milk, twenty-five average size eggs, or of peanut butter approximately three-fourths pounds.

Popular cheese dishes are Spaghetti and Cheese, Macaroni and Cheese, Cauliflower and Cheese au Gratin, Potatoes au Gratin, Melted Cheese Sandwiches, Cheese Crackers, Eggs au Gratin, Cheese Croquettes, etc.

PEANUT BUTTER

Peanut Butter is a highly concentrated, rich food, containing protein, carbohydrates and fat, all in large proportion. For this reason it may be used as a main dish in the menu in proper combination. Peanut loaf, peanut soufflé, peanut omelet, and peanut salad are fitting main dishes for the dinner or luncheon.

In order to properly balance in the diet, peanut butter must be combined with foods of more bulk and less food value. Salad dressing and peanut butter make excellent sandwiches. Combined with tomato pulp and milk, peanut butter forms delicious soup. It may be used to flavor and to shorten cookies and drop cakes. It also adds to custards or salads. Due to its popular flavor, it also lends itself for use in the making of delicious confections.

BEANS

Beans are in the class with meat and cheese as protein food and may alternate with them as the main dish in the menu. They offer a variety to the menu served as bean loaf, soufflé, croquettes, relish, salad, or as purée.

The choicest commercially prepared pork and beans are made from selected double hand-picked Michigan pea beans with carefully selected government-inspected pork. They are cooked by the Appert Dry Steam Process, thereby blending and retaining all the delicious bean flavor.

This dry steam process renders the beans more easily digestible than is possible for home-cooked beans.

EGGS

Eggs contain all of the elements necessary to life. Next to milk, selected eggs are the most economical source of animal protein and, like milk, contain the growth elements popularly known as fat soluble A. Vitamines.

The highly concentrated food value of eggs makes it necessary to combine them with such starchy foods as bread or potatoes so that there will be sufficient bulk food for the stomach to act upon. Eggs are an excellent substitute for meat and are as indispensable as sugar in cooking. It is necessary to cook eggs slowly and at a low temperature to have them easily digested.

WAYS TO SERVE EGGS

Soft Boiled
Hard Boiled
Fried
Scrambled
Omelet
Creamy
Eggs à la Goldenrod
Poached
Steamed
Egg Salad
Curried
Eggs in Tomato Sauce
Eggs Beauregard
Deviled
Egg Croquettes
Egg Loaf
Eggs au Gratin
Shirred
Eggnog
Grape Yolk
Eggs à la Suisse
Eggs with Spinach
Scalloped
Eggs Benedictine

_Your dealer can get the tissue building foods under
the Armour Oval Label_

THE TASTY SAUSAGE

Delicately seasoned sausage, made of carefully selected Government-inspected meats, has a very definite place as a staple food. Sausage is all food, no waste, and most appetizing. The correctly blended seasonings of high-grade sausage, fresh, smoked or dry, start the gastric juices and act as an aid to digestion.

FRESH PORK SAUSAGE

Fresh pork sausage is very high in fuel value, the fat adding to the protein, heat and energy-producing material. This makes it essentially a cold-weather food. The drippings should always be saved to use as a sautéing medium or shortening.

HOW TO SERVE

Fresh sausage, either links or bulk. Fry and serve with toast, pancakes or muffins, mashed potatoes, rice or hominy, for breakfast, dinner or luncheon. Stuff potatoes and apples with fresh pork sausage, bake and serve as a nutritive luncheon novelty.

Tart fruit always adds to the meal of which fresh pork sausage is the main dish.

SMOKED SAUSAGE

Bologna and Frankfurters have gained wide reputation as dependable meats satisfactory for all informal occasions. They are made of pork, beef, and mutton. They are carefully spiced with delicate mild spices.

SUGGESTIONS FOR SERVING

Smoked sausage may be used for any meal. The Bologna is preferable for luncheon dishes and picnics; the Frankfurters for any hot meal.

Left-overs of either sausage may be made into such appetizing breakfast dishes as omelet, creamed sausage on toast or heated in the oven with mashed potatoes.

DRY SAUSAGE

As dry sausage is a product which originated across the water, American housewives are rapidly learning to appreciate its higher food value. Fresh U. S. Gov’t inspected meat cuts are selected and combined with the choicest seasonings and subjected to unique curing processes, making this a most delicious food ready to eat. There is a wide variety to suit every taste. Recipes from Italy, France and the other foreign countries are followed or improved upon to make American dry sausage the superior food it is.

Dry sausage may be made into a great variety of appetizing dishes or served sliced, cold. It is wholesome and nutritious. An attractively garnished platter of Dry Sausage is a favorite for a cold meal.

HOW TO SERVE

BREAKFAST: Creamed dry sausage with apple-fritters; diced and cooked in pancakes; stuffed into potatoes before baking; or in fritters.

LUNCHEON: Dry sausage croquettes, dry sausage sandwich; cheese and dry sausage rarebit; omelet au summer sausage.

DINNER: Dry sausage dressing for fowl or meat, dry sausage stuffed in peppers, dry sausage with tomato sauce; potatoes stuffed with dry sausage and cheese; dry sausage meat loaf; casserole of dry sausage and hominy.

_Armour’s Sausage of all varieties is nationally famous
for delicacy of flavor and wholesomeness_

READY TO SERVE MEATS

As the many advantages of ready-cooked canned meats have become more generally known, their universal use has constantly increased, so that to-day thousands of housewives maintain on their pantry shelves a variety of canned meats to supply all regular and emergency requirements.

Meat was first put up in cans to prolong its keeping qualities, especially during the hot weather season. So uniformly successful were these experiments that the original purpose has been almost forgotten, and canned meat now occupies an all-year-round prominent place in the national food supply.

When canned meats are sold under a nationally known brand name, such as Armour’s Veribest, you can be sure that the meats are carefully selected, U. S. Government inspected, and prepared, cooked and seasoned in sanitary, scrupulously clean kitchens by the most expert chefs. Complete sterilization, accompanied by a vacuum process of sealing, guarantees their perfect keeping qualities and enables the home manager to serve this meat on her table with all the deliciousness of meat prepared by the nation’s most expert cooks.

The cost per pound is a trifle higher than fresh meat, but it is already cooked, there is no shrinkage, it is 100% edible, and therefore can be served on the table at a relatively lower cost. Canned Meats served either hot or cold can be prepared in as many appetizing ways as fresh meat.

The housewife should always buy canned meats by brand name; for the label, plus the U. S. Government Inspection stamp, is the safest buying guide that can be found.

In every home where meals are served regularly it is a great convenience to have on the pantry shelf a complete supply of canned meats, for it takes the guesswork out of cookery, saves time and labor, and assures the home manager of a successful meat dish for any regular or emergency meal.

Any first-class dealer can supply you with a complete variety of high quality canned meats.

Always read the label when buying and be sure to look for the U. S. Government inspected and passed legend on every can of meat you buy.

MEAT LOAF

Meat loaf is made from choice selected Government Inspected meats. Prepared commercially by chefs who daily use the same accurate measurements of beef and pork trimmings combined with macaroni, eggs, cheese and seasonings. The results are standard products. When whole, the loaves average about six pounds in weight.

Meat loaves are widely popular, time and energy savers for the housewife and may be purchased in any amount desired, from your butcher, grocer or delicatessen.

VARIETY OF LOAF GOODS

Special Loaf—Selected beef and pork, macaroni, eggs, cheese and
seasonings.
Meat Loaf— “ “ “ “ bread crumbs, eggs and
seasonings.
Veal Loaf— “ veal “ “ cracker meal and seasonings.

In more elaborate form are jellied loaves. Such meats as tongue, tripe, pigs’ feet, corned brisket of beef and ox lips are selected, cooked whole, covered with gelatine and molded into loaf form. They require no home preparation, are ready to slice and serve.

JELLIED LOAVES

Jellied Lambs’ Tongue
Jellied Tripe
Jellied Pigs’ Feet
Corned Beef and Gelatine
Jellied Luncheon Tongue
Jellied Ox Tongue

LUNCHEON MEATS

Luncheon meats are made of selected pork trimmings cut in somewhat larger portions than for the loaf meats. These meats, carefully seasoned, mixed and cooked, suggest a great variety of dishes.

As an appetizer, sandwich fillers, sliced cold on lettuce or in salad, luncheon meats have come into great favor.

New England Style Veribest Luncheon Meat
Berliner Style “ “
Minced Style “ “

EXTRACT OF BEEF

Extract of Beef adds the distinctive touch to many meat and fish sauces, soups and gravies. It is a valued meat extender as it adds the meat flavor necessary to make a small amount of meat, flavor a large amount of cereal in a loaf or croquettes. Many salads and vegetable dishes are greatly improved by the addition of a bit of Extract of Beef to the sauce.

VARIETY OF SAUSAGES

(Continued from page 19)

=DRY SAUSAGE SMOKED= Summer Sausage, Salami,
Scandinavian, Mettwurst, Nola.

=DRY SAUSAGE UNSMOKED= Milan Salami, Coppa, Capicolli,
Arles, Menage, Sopressata, Peperoni, Mortadella.

=FRESH SAUSAGE= Veribest Farm Style Pork Sausage,
Blood Pudding, Bologna Style Sausage, Frankfurt Style
Sausage, Garlic or Knoblach, Head Cheese, Liver
Pudding, Pure Pork Sausage.

A wide variety of superior sausage is put up in cans
for convenience in keeping. Available under the quality
brand are the following:

Luncheon Sausage
Frankfurter Style Bratwurst
Oxford Style Sausage
Vienna Style Sausage

_Select Armour’s Canned Meats for your pantry_ (_See
pages 14-17_)

FATS FOR SPREADS AND COOKING

A properly balanced diet contains a regular supply of fat. The ideal diet determined by weight, height, occupation and general health of the individual contains just sufficient quantity of fat and carbohydrates to give the required amount of heat and energy. In popular terms, one-fifth of the diet should consist of fat. Much of this may be fat of vegetables or meats, but some of it should be butter fat or its equivalent, especially for children because of the vitamines it contains. Scientists agree that oleo oil also contains the growth-promoting elements.

The necessity of fat in the diet has been proven by numerous experiments. Animals lacking certain fats do not grow and cannot reproduce. Disastrous results have attended nations where shortage of supplies made it impossible to include the necessary fat in the diet.

Fats supply a large part of the heat and energy required, an ounce giving two and one-half times as much heat and energy as an ounce of carbohydrates. Butter, oleomargarine, nut margarines, pure leaf lard, bacon, salt pork, the fats of beef, mutton, pork and fowl, vegetable fats and oils and peanut butter are our principal sources of fat. A certain percentage is found in all nuts, cereals and vegetables. For the average healthy person fats are not difficult to digest if not taken in too large quantities and if the fat is properly used in the food.

SPREADS

Butter, oleomargarine, nut margarine and peanut butter are the spreads in general use. In a well balanced diet these may be used interchangeably. The food value is principally in the heat and energy furnished, which is practically equal in all the spreads. Butter and highest grade oleomargarine contain certain growth elements not found in the nut butter, but milk or the average well varied diet corrects this.

Butter is one of the best sources of fat for the daily diet. High grade creamery butter, such as Cloverbloom, is made in the heart of the rich dairy districts, from sweet pasteurized cream.

Oleomargarine has a well recognized place among spreads, due to a growing understanding among intelligent housewives as to its composition and the ideal conditions under which it is made. It is made by churning pure, sweet animal oils and vegetable oils in pasteurized milk and salting to taste. Since the housewife knows that materials used in oleomargarine are used daily in one form or another in her home and that it is given Government Inspection, oleomargarine has become a most generally used spread.

The vegetable or nut margarines are made from pure cocoanut and peanut oils churned in pasteurized milk. They are daily growing in public favor. The low moisture content of nut margarine and the care in preparation make it a rich and tasty spread. Nut-ola is the popular Armour nut margarine.

Peanut butter, although used as a spread, has become universally known as one of our most excellent protein sources to replace meat. Easily digested, it is not only popular with adults, but a good food for children.

_There is an Armour Oval Label Product for every need
of fat in the diet or in cookery_

THE PROPER FAT FOR EVERY COOKERY USE

For shortening purposes, fats are used to improve the texture of the product. The fat in the mixture protects the starch grains from the moisture until the proper time in baking, allowing the leavening agent to act and the starch grains to swell, resulting in a light even-textured product.

It is possible to use a great variety of fats for cooking. Animal fats have been popular shortenings. Recent fat shortage has acquainted us with the value of vegetable fats as shortening and in spreads. Armour’s vegetable fat is Vegetole. It contains the same fuel value and has the same shortening value as lard. Pure Leaf Lard or vegetable fats are the ideal shortenings. Salad Oil, highly refined vegetable fat, Oleomargarine, Nut-ola, butter, and drippings from bacon, ham, beef and pork are used with entire satisfaction for shortening purposes.

The fats best suited to deep frying and sautéing are those which have a very high burning point. For general “all purpose” satisfaction, pure leaf lard ranks first. There is an Armour product especially suited to every cookery need.

FATS

Bacon drippings may be substituted for lard in frying, baking, or in gravies, providing the drippings are clarified and not too strong. A great many people prefer the flavor of bacon drippings to any other shortening.

Beef suet drippings, for reheating meats or for frying or shortening purposes, take the place of lard and are much more economical.

Pork fat, left from roast, chops or ham, can be used in the same manner.

Mutton drippings need no longer be set aside, since the housewife has learned how to sweeten them.

Smoky kitchens indicate the improper use of fat in cooking. Too high a temperature causes a chemical change to take place which results in smoke and disagreeable odor, and also renders the fat less digestible.

Put cold fat into a cold pan before placing it over the heat. Bringing into contact with the hot pan frequently results in burning the fat.

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

Do not pile fried articles. Drain on unglazed paper.

Strain fat after using, save, and use again.

FOODS SOAK FAT

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

TEST FOR TEMPERATURE

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

Fat is too hot if it smokes.

TO CLARIFY FAT

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

SALAD OIL USED IN COOKING

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

HOW TO USE FATS

CHEMICAL COMPOSITION OF ARMOUR FATS

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

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

FRUITS TO COMPLETE THE MEAL

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

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

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

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

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

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

The Fruits to Serve with Various Meats

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

All fruits combine in fruit salads, cocktails, ices.

VEGETABLES

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

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

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

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

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

The Vegetables to Serve with Various Meats

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

All vegetables combine in vegetable casseroles and
salads.

MINCE MEAT

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

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

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

VARIETY OF USES

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

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

The Products that Eliminate Waste and Simplify Meal Preparation. Always Buy by Brand Name to be Sure of Quality. The Armour Oval Label is a Dependable Food Buying Guide.]

THE HOUSEWIVES’ CHOOSING LIST

OF ARMOUR’S DEPENDABLE PRODUCTS

THAT MAKE THE QUALITY PANTRY COMPLETE

Dairy Products

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

FOREIGN TYPE CHEESE

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

Meats (Canned)

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

Loaf Meats

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

Luncheon Meats

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

Smoked Meats

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

Sausage (Fresh and Smoked)

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

LIVER PUDDINGS:

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

Dry Sausage

(SMOKED)

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

(UNSMOKED)

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

Meat Alternatives

Peanut Butter (Veribest)
Pork and Beans (Veribest)

Shortenings and Frying Mediums

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

Spreads

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

Mince Meat

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

Eggs

In cartons (Veribest)

Poultry

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

_Armour package foods save your time and are dependable_

THE PANTRY STOCK

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

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

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

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

PANTRY SUPPLIES

_Cereals and Flour_

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

_Canned Vegetables_

Beets
Corn
String Beans
Peas
Tomatoes
Asparagus
Spinach
Lima Beans

_Canned Fruits_

Peaches
Pears
Pineapple
Plums
Apricots
Cherries

_Canned Sea Foods_

Lobster
Shrimp
Tuna
Salmon
Sardines
Crab Meat

_Canned Soups_

Tomato
Oxtail
Mock Turtle
Bouillon
Mixed Vegetable
Chicken

_Spreads, Shortenings and Frying Mediums_

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

_Products Easily Served_

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

_Miscellaneous_

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

_Flavoring Extracts_

Vanilla
Lemon
Orange
Almond
and Baking Powder

_Condiments_

Chili Sauce
Ketchup
Tomato Relish
Salad Dressing
*Salad Oil
Vinegar

_Seasonings_

Salt
Pepper
Paprika
Nutmeg
Cinnamon
Allspice
Cloves
Mustard

_Fresh Vegetables_

Potatoes
Onions

MENUS TO KEEP READY FOR UNEXPECTED DEMANDS

BREAKFASTS

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

LUNCHEONS

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

(_also see page 40_)

DINNERS

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

FOOD CLASSIFICATION CHART

FOR A BALANCED RATION

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

HOW TO PREPARE FOODS

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

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

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

POPULAR COOK BOOKS

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

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

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

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

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

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

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

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

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

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

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

GOVERNMENT BULLETINS

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

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

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

SOUPS

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

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

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

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

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

CANNED SOUPS

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

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

MEAT COOKERY

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

To be sure of success in meat cookery, know first the structure of the cut of meat you are to prepare, then use a standard tested method for making that cut tender, flavory and juicy.

Always have a good fire before placing meat over the heat, for all meat cookery requires the greatest heat first to seal the appetizing juices in. Your skill will be shown in your first ten minutes of handling.

The short fibered cuts comprising the loin cuts, porterhouse, and club steaks may be given the entire short cooking over a hot fire. Practically all the other cuts on the carcass require long moist cooking after the searing process.

All boiling pieces should be put into boiling water first and after ten minutes’ brisk boiling, the heat should be reduced so that the meat simmers until the connective tissue softens and the meat is tender and just right for carving. Too long brisk boiling makes the meat stringy. Roasts should be cooked on the same principle. Put into the hot oven for fifteen minutes, then reduce the heat and cook the cut slowly, basting frequently. Steaks and chops that are to be pan broiled, should be put on a hot pan and quickly turned so as to sear and brown evenly, then allowed to cook through, over the hot fire. As salt draws the juices out of meats it should not be added until after the first ten or fifteen minutes of cooking, when the meat is thoroughly seared.

METHODS

BROILING

This process of cooking subjects the meat, fish or poultry to the direct rays of the fire, quickly searing and browning the meat; this is the approved method of cooking tender steaks and chops, fish and spring chicken. An intense, even heat is necessary.

PAN BROILING

A very hot frying pan is used without addition of any fat; chops and steaks are cooked in this way.

ROASTING AND BAKING

Roasting is oven cooking in an uncovered pan. Baking differs only in the fact that the pan is covered, thus making the cooking self basting. Prime ribs, loin or leg, and fowl, are roasted; rump, short ribs and shoulder are frequently baked.

POT ROASTING

Wipe the meat, dredge with flour and brown the entire surface in a little fat, place the meat on a rack in a deep kettle and cover with boiling water. Cook with vegetables and seasoning, adding vegetables at intervals to allow for the perfect cooking of each class of vegetables by the time the meat is done. Place cover on kettle and simmer slowly about four hours. Serve with the thickened liquor.

BOILING

Cooking in liquid at 212° F. is boiling. Meat should never be boiled rapidly, as the fibers become tough and the tissues dissolved. To have boiled meats tasty and juicy, plunge the meat into boiling water and cook for ten minutes, then lower the heat and cook slowly until tender. An excellent way to cook shank, clod, shoulder plate, brisket or neck. A fireless cooker is practical for this type of cookery. A pressure cooker makes it possible to cook a tough fowl or cut of meat in a very short time.

BRAISING

Cooking in a closely covered pan in the oven is termed braising; a small amount of water is used. The meat is usually sautéed first, to prevent escape of much juice. Vegetables are often cooked with the meat. The temperature should be kept low. It is an excellent way for cooking spareribs, brisket, rump, shoulder or chuck roast. Besides stewing or boiling, it is an excellent way to prepare the tough cuts.

SAUTÉING

Pan frying in just enough fat to brown the foods nicely and keep them from sticking to the pan is called sautéing. Fish, steaks, chops and potatoes are cooked by this method.

STEWING

Meat for a stew, such as neck, clod, shank, brisket or chuck, can be cut in small pieces, browned to hold in juices before cooking in the boiling water; or, omitting that process, put directly in a small amount of hot water and cooked at a low temperature for a long time. All nutriment is retained in the meat.

DEEP FRYING

For this method of cooking, an iron kettle is best. Half fill the kettle with fat and place over fire; melt and, when a slight blue vapor arises, test with a small cube of bread. If bread browns in one minute, the temperature is right for uncooked mixtures (doughnuts). If it browns in forty seconds, it is right for cooked materials (croquettes). The temperature of the fat should average 350-400 degrees F. Keep the temperature even; if too cool, the food will soak fat; if too hot, both fat and material to be cooked will burn. Foods cooked in deep fat should be drained on brown paper.

_Armour Meats are U. S. Government inspected and passed_

A FEW MEAT RECIPES

ROAST CHUCK

Serves 5. Preparation 3 hours.

4 lbs. chuck (2 first ribs of chuck, cut across)
¼ tsp. pepper
⅛ c. thinly sliced onion
2 tbsp. flour
⅛ tsp. allspice
2 bay leaves
1 tsp. salt

Dredge the roast with flour. Rub skillet with suet and, when pan is hot, quickly sear roast on all sides. Add seasonings, except salt. Roast in hot oven for fifteen minutes, sprinkle with salt, lower heat and cook slowly until tender. Baste every twenty minutes, adding a little boiling water if necessary.

POT ROAST OF BEEF WITH SPAGHETTI

Serves 6. Preparation 4 hours.

4 to 5 lbs. rump of beef
1 lb. spaghetti
2 qts. canned tomatoes
¼ lb. beef suet
1 large onion
1 large green pepper
Grated American cheese
2 slices of bacon
3 bay leaves
6 cloves
2 cloves of garlic
1 c. hot water
salt and pepper

Cut the suet and bacon fine and fry. Add the onion, garlic and green pepper chopped quite fine and fry. When beginning to brown, add the meat, turning it so that it will be well browned on all sides. Then add the hot water, tomatoes and the seasoning. Simmer gently for three hours, add 2 tsp. salt and a quarter tsp. pepper at the end of an hour and a half. Half an hour before the meat is finished, boil the spaghetti till tender, drain it and put it into the sauce surrounding the meat. Let cook 10 minutes. For serving, put the meat on a platter and the sauce in a dish, grating American cheese thickly over the top.

ROLLED FLANK STEAK

Serves 5. Preparation 1 hour.

1 flank steak (2 pounds)
1 cup bread dressing

Wipe steak. Score across grain with sharp knife. Rub with flour and brown; sprinkle with salt and pepper. Spread one side with bread dressing, well seasoned. Roll up and fasten with skewers or tie with a cord. Place in a casserole, add one-fourth cup boiling water and let bake slowly until tender. Slice and serve with the gravy.

ROAST SHOULDER OF MUTTON

Serves 5. Preparation 3 hours.

Five-pound shoulder roast
Salt, garlic, pepper and flour

Wipe meat. Sear quickly to seal in juices. Sprinkle with salt and pepper. Cut garlic in two pieces and place on meat. Dredge both meat and bottom of pan with flour. Place roast on rack in roasting pan, and add hot water. Place in hot oven and baste every fifteen minutes. Lower gas after the first twenty minutes’ cooking, and cook slowly until tender. Keep meat covered and about three-fourths pint of water in the pan, as the steaming will help make the meat tender. Cook at low temperature.

BAKED HAM

Serves 20. Preparation 6-7 hours. (12 pounds.)

Set ham on a rack in a baking pan and bake one-half hour in a hot oven, turning after the first fifteen minutes. Lower heat. Pour a cupful of cider over ham and let bake five hours, basting often with the liquid in the pan. Remove from the oven and skin. Insert cloves in the fat of the ham, from which the skin has been taken; press these into the ham in a symmetrical manner. Mix half a cupful of brown sugar with half a teaspoon of pepper and half a cupful of fine cracker crumbs and sprinkle over the portion containing the cloves; return the ham to the oven for one hour.

_The cheaper cuts of meat are nutritious and can be
made as tasty as the expensive cuts_

HUNGARIAN GOULASH

Serves 5. Preparation 2½ hours.

2 lbs. beef (shoulder clod)
Salt
Flour
¼ lb. fat salt pork
Boiling water
2 cups tomatoes
1 sliced onion
1 stalk celery
Bit of bay leaf
4 cloves
2 cups sliced potatoes
1½ cups carrots
1 green pepper
Parsley

Wipe beef, cut in two-inch pieces, and roll in flour. Cut salt pork in dice and fry until light brown. Add beef and cook until meat is well browned, stirring constantly. Add salt and enough boiling water to prevent burning, and cook slowly two hours or until tender. In another dish cook tomatoes, onion, chopped celery, bay leaf and cloves for thirty minutes. Add two tbsp. flour, mixed until smooth with two tbsp. cold water, and cook thoroughly. Add to meat. Remove meat to center of platter, surround it with potato slices and carrots cut in strips and cooked until tender in boiling salted water, and add the green pepper parboiled and cut in strips. Pour gravy over the meat; garnish with parsley.

STEAKS

BROILED SIRLOIN STEAK

Serves 6-7. Preparation 10 minutes.

3½ lbs. steak
½ tsp. salt
⅛ tsp. pepper
2 tbsp. butter

Wipe meat with cloth wrung out of cold water. Remove superfluous fat and use to grease the broiler. Have broiler very hot. Place meat on broiler about three inches from the heat, which should be even, whether it is coal, gas or electricity. Turn meat every ten seconds at first, that the surface may be well seared and prevent the escape of the juices.

Steak 1½ inches thick will require 10 minutes if desired rare, 12 to 15 minutes if preferred well done.

PLANKED RUMP STEAK

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The Business of Being a HousewifeChapter II: Part 2

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