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.