Armour & Co. Meat Products
Every food product bearing this Oval Label is selected by recognized food experts, prepared and packed by men who have made a life study of the intricate art of sanitary preservation of flavor, food value and tempting appearance.
That is why the Armour Oval Isabel "takes the guesswork out of food buying." No housewife can ask more—and no housewife should be satisfied with less.
Armour's Extract pf Beef © 1905 Advertisement, Harper's Bazaar. GGA Image ID # 19c2fb3690
Just Common Sense and ARMOUR’S EXTRACT of BEEF
Will solve the difficulties of many Housekeepers, cut down the fuel bill, and help you keep a good cook.
First, because it offers a means of using up cold roasts, meats, game, and vegetables by replacing the juices lost in the first cooking, and restoring the tempting flavor as when first served, and by making it possible to add one or two dishes to your menu on short notice simply by the use of ARMOUR’S EXTRACT OF BEEF, hot water, and seasoning—say a bouillon in cups, soup, a sauce, etc.
The use of ARMOUR’S EXTRACT OF BEEF reduces the fuel bill because it requires no cooking—just add hot water, seasoning, and it’s ready. A soup bone requires hours of cooking and you can’t get the flavor, color, and body you do with ARMOUR’S EXTRACT.
It helps keep a good cook because they know its advantages, and how by its use their dishes are easily made inexpensive and satisfactory.
ARMOUR’S EXTRACT OF BEEF is the concentrated essence of good, wholesome beef, retaining all the rich beefy flavor of the meat. It’s as useful in the sick room as in the kitchen. Brings appetite and strength to the delicate. Just the thing for school children.
“CULINARY WRINKLES" tells how to use it. Sent on receipt of metal cap from jar or a 2-cent stamp. It is sold by all grocers and druggists.
Armour Veribest Corned Beef, Forecast Magazine, August 1920. GGA Image ID # 19c3199275
Armour's Buying Suggestions for August
A cool house oil a hot day—kitchen work without fatigue—food* that nourish without overheating -let thwe considerations go%tm your August marketing.
Armour's large variety of Prepared Meats offer innumerable suggestions for dainty dishes, quickly and easily nerved, to captivate the jaded summer appetite.
Try Armour's Veribest™ Corned Beef (Hot or Cold)
Here is a tempting, delicately flavored meat for August luncheon or supper. It comes in convenient 12 oz,, 1 lb. 8 oz. and 6 lb. net weight containers. Corned Beef may be served cold and garnished—or it may be served hot in combination with macaroni or cooked rice.
Armour's Oval Label Dry Sausage, Loaf Meat, Potted and Deviled Meats, Frankfurters. Lunch Tongue. Boiled Ham, Pork and Beans etc., are all of dependable quality, economical to use—and help you to serve delight lui hot weather meals.
Keep a dozen of these summer foods on your pantry shelf— the time saved in preparing meals mill give you many extra hours foe outdoor recreation.
Armour's Oval Label Advertisement. Forecast Magazine, November 1920. GGA Image ID # 19c3bf6196
The other way is to let the Armour Oval Label be your guide. This is far the easier of the two, safer, and more sure. Every food product bearing this Oval Label is selected by recognized food experts, prepared and packed by men who have made a life study of the intricate art of sanitary preservation of flavor, food value and tempting appearance.
Advertisement for Armour's Pure Leaf Lard, American Cookery, June 1916. GGA Image ID # 19c3c4c8c0
Armour's Quality Products Costs a Shade More, But--
"Simon Pure" is cheapest in the end. Three spoonfuls go as far as four of ordinary lard. This is because "Simon Pure" is all genuine leaf lard--the rich "cream of lard" made from delicate "leaf" fat--far richer than ordinary fat.
"Simon Pure" Leaf Lard comes in the exact quantity you need — pails of five sizes, each under an air-tight cover. The package protects ‘Simon Pure” from all contamination, and Armour's Oval Label on the package protects you from buying inferior lard. Always look for Armour's Oval Label on the pail.
Advertisement for Armour's Pure Leaf Lard, American Cookery, June 1912. GGA Image ID # 19c42d481f
Madam, You Must Have Leaf Lard
All the vast difference between the cookery of your Mother’s day and the insipid and indigestible products of the present is due to shortening.
Your mother used Leaf Lard—often had it tried out at home to insure its fineness and purity.
Compare the average pie or cake or bread with the old-fashioned home-made kind. It is proof positive that there is no substitute, when results are considered, for real Leaf Lard.
Armour's "Simon Pure" Leaf Lard
Made only from the finest leaf fat, snowy white, pure and delicate, it is the daintiest of all shortenings. We call it “ Cream of Lard.”
Should be used whenever shortening is called for in all breads, cake, pastry, and above all, for frying.
For old fashioned immersing in deep fat and made from “Simon Pure” Leaf Lard is the best and one of the most healthful ways of cooking chicken, oysters, potatoes, fish, anything that is not boiled or roasted.
And there is the croquette family — always welcome delicacies, and the most economical way to utilize leftovers.
For deep fat frying use a Scotch Kittle two-thirds full of Armour’s “Simon Pure" Leaf Lard.
FREE for a Postal. Tells the Secrets of Good Cooking
Prepared for us by a cooking expert whose name is famous and who enthusiastically endorses Simon Pure Leaf Lard. “ Pastry Wrinkles ” revives the waning art of good cooking. Every housewife will welcome it, and her family will rejoice, for it means good things to eat, old-fashioned good things as digestible and wholesome as they are delicious.
Your name on a postal brings “ Pastry Wrinkles.” Write one today and order a pail of Armour's Simon Pure Leaf Lard.
Armour's Leaf Lard Advertisement, American Cookery, November 1912. GGA Image ID # 19c43eb743
Armour's "Simon Pure" Leaf Lard
How Good Cooks Fry in Deep Fat —They take a deep Scotch kettle and fill it two-thirds full of “Simon Pure“ Leaf Lard.
They lay their chicken, croquettes, fish, potatoes or whatever dainty they are going to serve in a wire frying basket and immerse it in this "Simon Pure" as soon as it is smoking hot. When each piece is a delicate golden brown and tender clear through they drain, then set in the oven a few minutes.
Result— Digestible, delicious and wholesome dishes, easily prepared and economical.
Just strain your kettle of “Simon Pure” and use it over and over again.
If you have a cake to bake or a pie to make, or are planning anything in which you use shortening, make that shortening “Simon Pure” Leaf Lard.
It keeps your cake moist and tender, makes pie crust crisp and flaky, breads and biscuits miracles of lightness. And you use one-third less than with other shortening.
Better keep two pails of “Simon Pure”—one for shortening, one for frying. The shortening pail, lasting longer, costs comparatively much less than other shortenings — the frying pail used over and over again, lasts indefinitely.
Armour's Leaf Lard Advertisement, American Cookery, December 1912. GGA Image ID # 19c43f1852
Armour's "Simon Pure" Leaf Lard -- "Cream of Lard"
Better Keep Two Pails of "Simon Pure"
HERE is a suggestion to housewives who enjoy serving old-fashioned good things to eat—the fried chicken and oysters and croquettes that taste so good in cold weather —
—The light and wholesome breads and rolls and biscuits, the fine grained feathery cakes, the flaky, tender pastry that you want all the year ’round.
Keep two pails of “Simon Pure” in the ice box, one for shortening, one for frying. Then all these delicacies can be easily, quickly and economically prepared and are sure to be both good and digestible. The pail you keep for frying can be used over and over again — it lasts indefinitely.
So that for both quality and economy you need “ Simon Pure.”
Armour's "Simon Pure" Leaf Lard
Made only from the finest leaf fat, tried out in open kettles. Richer than any other shortening, it goes much farther — making it comparatively less expensive.
Armour's Leaf Lard Advertisement, American Cookery, March 1913. GGA Image ID # 19c4611627
Doughnuts are Digestible and Doubly Delicious if Shortened with and Fried in Armour's "Simon Pure" Leaf Lard.
"Cream of Lard"
Finest leaf fat — pure, snowy white. The most delicate and economical of shortenings. Extremely rich — less is required.
In pails only—large, medium, small.
U. S. Government inspected.
Buy a pail today.
Armour's Leaf Lard Advertisement, American Cookery, May 1913. GGA Image ID # 19c46a4a80
Ideal Shortening for the "Short Cake!"
"Cream of Lard" Armour's "Simon Pure" Leaf Lard
The luscious strawberry short cake is a miracle of crisp, light, wholesome tenderness when you shorten it with Armour’s “Simon Pure” Leaf Lard.
“Simon Pure” is finest leaf fat tried out in open kettles. Cream of shortening as well as “cream of lard.” Use it for breads, cake, biscuits and pastry. Use it for deep fat frying.
Comes only in pails, Government inspected and sealed.
A hundred thousand dealers will be happy to supply you. Just ask for Armour's "Simon Pure" Leaf Lard.
Armour's Leaf Lard Advertisement, American Cookery, June 1916. GGA Image ID # 19c48909b9
Armour's Quality Products Cost a Shade More, But--
“Simon Pure' ’ is cheapest in the end. Three spoonfuls go as far as four of ordinary lard. This is because “Simon Pure'’ is all genuine leaf lard—the rich “cream of lard” made from delicate "leaf" fat—far richer than ordinary fat.
Armour's "Simon Pure" Leaf Lard
comes in the exact quantity you need — pails of five sizes, each under an air-tight cover. The package protects ‘Simon Pure” from all contamination, and Armour's Oval Label on the package protects you from buying inferior lard. Always look for Armour's Oval Label on the pail.
Leaf Lard is made from that flaky bit of fat which surrounds the hog's kidneys.