Popular cheese dishes are Spaghetti and Cheese, Macaroni and Cheese, Cauliflower and Cheese au Gratin, Potatoes au Gratin, Melted Cheese Sandwiches, Cheese Crackers, Eggs au Gratin, Cheese Croquettes, etc. PEANUT BUTTER Peanut Butter is a highly concentrated, rich food, containing protein, carbohydrates and fat, all in large proportion. For this reason it may be used as a main dish in the menu in proper combination. Peanut loaf, peanut soufflé, peanut omelet, and peanut salad are fitting main dishes for the dinner or luncheon. In order to properly balance in the diet, peanut butter must be combined with foods of more bulk and less food value. Salad dressing and peanut butter make excellent sandwiches. Combined with tomato pulp and milk, peanut butter forms delicious soup. It may be used to flavor and to shorten cookies and drop cakes. It also adds to custards or salads. Due to its popular flavor, it also lends itself for use in the making of delicious confections. BEANS Beans are in the class with meat and cheese as protein food and may alternate with them as the main dish in the menu. They offer a variety to the menu served as bean loaf, soufflé, croquettes, relish, salad, or as purée. The choicest commercially prepared pork and beans are made from selected double hand-picked Michigan pea beans with carefully selected government-inspected pork. They are cooked by the Appert Dry Steam Process, thereby blending and retaining all the delicious bean flavor. This dry steam process renders the beans more easily digestible than is possible for home-cooked beans. EGGS Eggs contain all of the elements necessary to life. Next to milk, selected eggs are the most economical source of animal protein and, like milk, contain the growth elements popularly known as fat soluble A. Vitamines. The highly concentrated food value of eggs makes it necessary to combine them with such starchy foods as bread or potatoes so that there will be sufficient bulk food for the stomach to act upon. Eggs are an excellent substitute for meat and are as indispensable as sugar in cooking. It is necessary to cook eggs slowly and at a low temperature to have them easily digested. WAYS TO SERVE EGGS Soft Boiled Hard Boiled Fried Scrambled Omelet Creamy Eggs à la Goldenrod Poached Steamed Egg Salad Curried Eggs in Tomato Sauce Eggs Beauregard Deviled Egg Croquettes Egg Loaf Eggs au Gratin Shirred Eggnog Grape Yolk Eggs à la Suisse Eggs with Spinach Scalloped Eggs Benedictine [Illustration: A satisfying combination ready at a moment’s notice] _Your dealer can get the tissue building foods under the Armour Oval Label_ THE TASTY SAUSAGE