ARIUOUR AND COMPANYGENERAL OFFICES. CHICAGO

BEEFCHUCK

TOMATO POT ROAST:Heat pot roast kettle 5 minutes over moderate fire. Place a372 to 4 lb. Round Bone Chuck Roast of Armour's BrandedBeef in kettle, cut side down, and brown thoroughly on allsides for 20 minutes. Turn fire very low, add 172 table-spoons salt, 72 teaspoon pepper, and 1 teaspoon celery salt,1 sliced onion and 172 cups Armour's Tomato Juice. Coverclosely and let simmer (do not allow to boil actively) for372 hours, or until very tender. Thicken the tomato gravywith 2 tablespoons flour mixed until smooth with 72 cupcold water. This roast and meat gravy is delicious withplain boiled potatoes or boiled noodles. Serves 6-8.

HUNGARIAN GOULASH:Brown 2 minced onions, 1 clove of garlic in 4 tablespoonsmeat drippings or butter. Add 2 lbs. lean beef chuck fromArmour's Branded Beef, cut in 1 inch cubes, and brownlightly. Add 1 teaspoon paprika, 2 teaspoons salt, 72 tea-spoon caraway seed (if desired), 72 teaspoon marjoram, licup water and cover. Let simmer very slowly for 2 hours.Add 1 dozen small round potatoes (if desired) and con.tinue cooking until very tender. Serve hot. Serves 5-6.

BEEFROUND

MUSHROOM SWISS STEAK:Choose 2~ lbs. Armour's Branded Beef Round Steak cutl~ inches thick. Sprinkle meat with ){ cup flour. Poundthis into the meat with a meat hammer or edge of a thickplate. Turn the meat and repeat on other side. Brown onboth sides in hot drippings in a heavy skillet, browning oneonion at same time. Season with 2 teaspoons salt and ){teaspoon pepper. Add 1 can mushroom soup, cover tightlyand cook slowly on top of stove for one hour. If necessaryadd a little water during cooking. Serves 5-6.

REAL BEEF STEAK AND KIDNEY PIE:Soak 1 Beef Kidney in cold salted water for 30 minutes. Cut2 lbs. Armour's Branded Round Steak into small 1 inchcubes. Drain kidney and cut into even smaller cubes. Let1 sliced onion brown slightly in 2 tablespoons tried out meatfat, then add beef and kidney and brown well on all sides.Add 2 teaspoons salt, ){ teaspoon pepper and 1 tablespoonof Worcestershire Sauce and 2 cups boiling water. Simmervery slowly for 2 hours or until very tender. Mix 1 table-spoon flour with ){ cup cold water and stir into the meatto thicken it. Transfer to deep baking dish and cover topwith thin pastry cut in triangles with a scalloped edge cutter.Bake 45·60 minutes in a 3750 F. oven. Serves 6.

HOW TO BUY QUALITY BEEF

l , Neck-for stews and groundbeef

2. Blade Bone Chuck-pot roastsor stews

3. Round Bone Chuck - potroas ts or s t e leS

4. Fore Shank-for soups andground beef

5. Bosron: Cut-pot roasts6. Brisket-corning or boiled

beef7. Plate-stews or rolled pot

roastsII. Short Ribs-for braising9. Flank Steak-braised steaks

or stews

16 15 14 13 12

ARMOUR'S Branded Beef isyour answer to the problem

of buying quality meat. No longer need youdepend upon your own judgment. Just lookfor the plainly marked brand which is stampeddown the full length of the back and round. Itis your guide to tender, flavorful, juicy beef.

Here is the interesting story of Branded Beef.Armour and Company grades all beef beforeselling it to the retailer. There are a number ofgrades, but Armour stamps its brands on onlythe top grades of beef. This stamp or brand,by the way, is made with a vegetable coloringand need not be removed before cooking. Steaksand roasts from Branded Beef are clear andbright in color with hard, creamy white fat,not only on the outside, but well distributedthroughout the lean. This marbling of fat isa sure sign of high quality in any fresh meat.

It is true economy to buy Armour's Branded

II 2

8 765 4

10. Hind Shank - soups orground beef

II. Ribs for Oven Roasts (rolledor standing)

12. Club Steak (Ioin}-broilingor pan frying

13. T-Bone Steak (Ioin}-broil-iug or pan frying

14. Porterhouse Steak (Ioin)-broiling or pan frying

15. Sirloin Steak {loin}-broil-iug or pan frying

16. Ru.n'lp-for roasts, steaks orpot roasts

17. Ro u n d - braised or panbroiled steaks

18. llcel of Rou.nd-pot roasts,stews, ground beef

Beef. Even the cheaper cuts from these car-casses make highly acceptable dishes which aretender and juicy, and the steaks and roastsare something "extra-special."

Besides the quality brand on Armour'sBranded Beef you'll find another importantmark, that little purple circle that tells of itsinspection by authorized Government Inspec-tors. It is the Government Inspection Stamp.This seal assures you that the meat has beeninspected for wholesomeness and sanitation ofthe meat and the conditions under which ithas been dressed. It is well to remind youagain that the color used for stamping is acompletely harmless food coloring.

Look for these two important marks on themeat you buy:

1. The Armour Brand of quality2. The Government Inspection

Stamp of purity

-RIB

ROAST

STANDING RIB ROAST OF BEEF:Choose a standing rib roast from Armour's Branded Beef. A2 rib roast will weigh approximately 4-4~ lbs. Have chinebone removed. Rub with salt and pepper, allowing !li tea-spoon salt and a little pepper to each pound of meat. Place,fat side up, in any uncovered roasting pan. Add no flour orwater. Roast without basting at 3000 F. for 16-18 minutesper pound for rare beef; 20-25 minutes per pound for mediumdone, or 25-30 minutes per pound for well done. Allow 7-10minutes per pound extra for a rolled beef roast. If a meatthermometer is used roast until thermometer registers thedesired degree of doneness.

BROILED PORTERHOUSE STEAK:Have steak cut 1 inch thick. Preheat broiler 15 minuteswith regulator set at 4500 F. Place steak on rack 3~ to 4inches under the heat unit and broil 14-15 minutes for amedium done steak, or 10 minutes for a rare steak, or 20minutes for a well done steak. Turn once. When done, spreadquickly with a little Cloverbloom Butter into which a table-spoon of lemon juice has been mixed.

FLANKSTEAK

FLANK FILETS:Have 1 flank steak (about 2 lbs.) from Armour's BrandedBeef scored lightly. Cut }-2 lb. suet or salt pork into strips1 inch wide and 1 inch thick. Place strips down center offlank steak lengthwise. Roll steak around fat and skewertightly with 7 to 8 skewers, placed at intervals of 1}-2 inchesto 2 inches along the roll. Cut between skewers. Dip filetsin flour and brown slowly and thoroughly on both sides ina little Star Lard or Vegetole (about 1 tablespoon). Turnfire very low, add }-2 onion and 1 green pepper cut in thinslices, 1}-2 cups strained tomatoes or 1 can tomato soup,and seasonings of 2 teaspoons salt, and ~ teaspoon pepper.Cover tightly and let simmer 1}-2 hours. Remove meat tohot platter and thicken gravy with 2 tablespoons flour mixedwith }-2 cup cold water. Serves 5.

BARBECUED SHORT RIBS:Choose a 2}-2 to 3 lb. piece of short ribs from Armour'sBranded Beef. Have the dealer cut it into individual squares.Brown the individual short rib pieces on all sides for 20-30minutes. Place in deep casserole and slice 1 large onion overthe top. Mix sauce of }-2 cup catsup, % cup vinegar, 2 tea-Spoons chili powder, 2}-2 teaspoons salt and 1 teaspoonpaprika and pour over the meat. Cover and let bake in a3250 F. oven for 1}-2 hours. Serves 5-6.

GROUNDBEEF

OLIVE BEEF LOAF:Mix ~ cup fine dry bread crumbs, 2 Cloverbloom Eggs, 1dozen small or 8 large stuffed olives, ~ cup milk, 2 tea-spoons salt, ~ teaspoon pepper and ~ teaspoon celery salt.Add 1 lb. Armour's Branded Ground Beef, ~ lb. groundveal, ~ lb. ground pork and blend together well. Pack in2 lb. loaf pan and bake at 3000 F. for 1~ to l~ hours.Serve garnished with radishes, olives and parsley. Serves 6.

GLORIFIED HAMBURGERS:Mix ~ cup fine dry bread crumbs, ~ cup milk, and addl~ tablespoons chopped onion, 2 teaspoons salt and ~ tea-spoon pepper. Add l~ lbs. Armour's Branded Ground Beef,~ lb. fresh ground pork. Shape into very flat patties andfry quickly in a little butter turning when browned. 5 to 6minutes should completely cook these if made large andflat before cooking. Serve on split toasted buns with tomatoand onions. Serves 6.

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