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. New England Style Veribest Luncheon Meat Berliner Style “ “ Minced Style “ “ 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 (Continued from page 19) =DRY SAUSAGE SMOKED= Summer Sausage, Salami, Scandinavian, Mettwurst, Nola. =DRY SAUSAGE UNSMOKED= Milan Salami, Coppa, Capicolli, Arles, Menage, Sopressata, Peperoni, Mortadella. =FRESH SAUSAGE= Veribest Farm Style Pork Sausage, Blood Pudding, Bologna Style Sausage, Frankfurt Style Sausage, Garlic or Knoblach, Head Cheese, Liver Pudding, Pure Pork Sausage. A wide variety of superior sausage is put up in cans for convenience in keeping. Available under the quality brand are the following: Luncheon Sausage Frankfurter Style Bratwurst Oxford Style Sausage Vienna Style Sausage _Select Armour’s Canned Meats for your pantry_ (_See pages 14-17_) FATS FOR SPREADS AND COOKING [Illustration] A properly balanced diet contains a regular supply of fat. The ideal diet determined by weight, height, occupation and general health of the individual contains just sufficient quantity of fat and carbohydrates to give the required amount of heat and energy. In popular terms, one-fifth of the diet should consist of fat. Much of this may be fat of vegetables or meats, but some of it should be butter fat or its equivalent, especially for children because of the vitamines it contains. Scientists agree that oleo oil also contains the growth-promoting elements. The necessity of fat in the diet has been proven by numerous experiments. Animals lacking certain fats do not grow and cannot reproduce. Disastrous results have attended nations where shortage of supplies made it impossible to include the necessary fat in the diet.