Supplying the Meat Flavor

There are many meat dishes very nourishing and wholesome which are total failures because of their lack of flavor. This lack of flavor seriously impairs their value in nutriment. A little Armour's Extract of Beef will in every case provide that touch of flavor which appeals to the palate and finds ready response from the digestive juices of the stomach. This extract is very highly concentrated, so that only a little is required.

RICE SOUP

Dissolve one teaspoon of Armour's Extract of Beef in one quart of water, add one half cup of cooked rice, and a tablespoon of onion juice. Add one teaspoon of celery seed and cover closely. Simmer ten minutes and just before serving add one fourth cup of sweet cream or a tablespoon of butter. If too thick, add a little boiling water or milk.—-MRS. W. V. COPELAND, 227 N. Lake Street, Topeka, Kans.

SPINACH AND SAUCE

After spinach has boiled for twenty minutes in salt water, drain it and serve with this sauce: Dissolve one half teaspoon of Armour's Extract of Beef in a cup of hot water, add two tablespoons of butter, break in two eggs and use half teaspoon of lemon juice. Stir constantly and cook for a few minutes.—MRS. W. I. COLE, Punta Gorda, Fla.

TOMATO ASPIC JELLY

One fourth teaspoon of Armour's Extract of Beef, one can of Veribest Tomato Soup, one half package of gelatine, three hard-boiled eggs, and chopped olives. Heat the soup with an equal amount of water. Soak the gelatine in half cup of cold water and dissolve in the soup. Add Extract of Beef dissolved in a little water. Let cool. Add chopped hard boiled eggs and olives. If there is cold chicken at hand, a half cup of chicken chopped will improve the jelly. Pour into mold and put on ice. Serve with mayonnaise on lettuce leaves.—MRS. R. M. BRUMBY, Anona, Fla.

STUFFED TOMATOES

Remove seeds and centers from six tomatoes. Chop three green peppers and one onion and fry in butter until the onions begin to brown. Add a small lump of butter, some chopped nuts and dried bread crumbs, salt and pepper to season, and one third cup of hot water in which one half teaspoon of Armour's Extract of Beef has been dissolved. Put the tomatoes in baking pan and fill with this mixture. Sprinkle crumbs over tops and bake fifteen minutes.—MRS. L. C. STUMP, 444 N. Denver Ave., Kansas City, Mo.

BREAD OMELET

Cut one cup of stale bread into tiny bits, beat the yolks of two eggs, add a pint of milk and the crumbs. Season with a pinch of salt and pepper and one half teaspoon of Armour's Extract of Beef. Let stand ten minutes, and then sauté in Armour's Simon Pure Leaf Lard until a nice brown. Add the whites whipped just a moment before taking from the fire.—ELLA R. STAHL, Roundup, Mont.

FRIED ONIONS

Into a small amount of hot butter slice six good-sized green onions, tops and all. Cook until wilted, add a little water and boil until it has evaporated. Scramble in a spoonful of Armour's Beef Extract, three eggs, pepper and salt to taste. Cook until creamy and serve hot.—MRS. OLLIE H. THOMAS, Mansfield, Ark.

MUSHROOM SAUCE

Use the liquor from one can of mushrooms and enough water to make one cupful. Chop the mushrooms, add one teaspoon of Armour's Extract of Beef, and slightly thicken with flour blended with water. Cook six minutes and serve with broiled steak.—GRACE M. SEARS.

PEA SOUP

One can of peas, one half teaspoon of Armour's Extract of Beef, two tablespoons of butter, one tablespoon of flour, one teaspoon of salt and a dash of pepper, one half teaspoon of sugar, one quart of milk or half milk and half cream. Rinse the peas, add some water and boil until soft, then rub through a colander. Add Armour's Extract of Beef to hot water and peas, making one quart in all. Melt the butter and add the flour, then gradually the hot soup. Cook until smooth, add the seasoning, and the milk and cream last.—KATHERINE SORLIE, Buxton, N. Dak.

CORN SOUP

Cook in two tablespoons of butter one onion and one sprig of parsley (cut fine) for five minutes. Add one cup of chopped corn and a cup of hot water in which has been dissolved one half teaspoon of Armour's Extract of Beef. Cook fifteen minutes. Add salt, pepper, one cup of milk, and bind with two tablespoons of flour and butter blended. Serve with toasted croutons.—MISS AMANDA STEVENS, South Lee, N. H.

JELLIED BOUILLON SALAD

Make a clear bouillon, using one teaspoon of Armour's Extract of Beef to one pint of hot water. Dissolve one spoon of powdered gelatine and stir into the hot liquid. Stir in a few button mushrooms sliced, or some cold veal. Add the pulp of one orange, having it peeled, sliced and torn in sections. When cool turn into cups or molds moistened with cold water. Stir and divide the material about equal in each cup. Set on ice to harden. Slice firm tomatoes and lay one each on lettuce leaf. Turn the bouillon molds onto these and place a large spoon of dressing over each.—MRS. SADETTE HARRINGTON, Elkhorn, Wis.

EGG SANDWICHES

Mash six hard-boiled eggs very fine, adding pepper, salt and a small lump of butter. Mix with one half teaspoon of Armour's Extract of Beef dissolved in a tablespoon of hot water, and one third cup of mayonnaise dressing. Add one cup of finely chopped pecans or peanuts. Mix well and serve between fresh crackers and thin slices of bread.—NELLIE TONEY, 215 West Church St., Greenwood, Miss.

POTATO PUFFS

Bake four large potatoes and put them through potato ricer. Season with butter, salt and white pepper and add one half teaspoon of Armour's Extract of Beef. Beat into this the stiffly beaten white of one egg. Mold this well and roll out on molding board. Cut into cakes and place on buttered sheet. Bake in hot oven until a golden brown. Serve on platter with meat, garnished with cress or parsley. MISS S. MAY KIMBALL, 7 Tahanto St., Concord, N. H.

WILTED LETTUCE SALAD

Wash two heads of lettuce and lay them on ice until wanted, then cut in small bits and lay in salad dish, adding salt. Heat two tablespoons of olive oil and pour over the lettuce. To one half cup of white wine vinegar add one teaspoon of sugar, one half teaspoon of Armour's Extract of Beef, one tablespoon of mayonnaise dressing. Pour over the lettuce and garnish with slices of hard-boiled eggs.—LOUISE MALLOY, 464 Bayou St., Batesville, Ark.