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—Selected beef and pork, bread crumbs, eggs and seasonings.
• Veal Loaf—Selected veal and pork, 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.

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
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