Armour's Monthly Cook Book, Volume 2, No. 12, October 1913

POTATOES AU GRATIN

TOMATO WAFFLES

SALAD ROLLS

CHILLED CUCUMBERS

MARSHMALLOW PUDDING or FIG CUSTARD

COFFEE FRAPPÉ ICED COCOA GRAPE JUICE.

Ham Moussé

One tablespoonful granulated gelatine, one half cup hot water, one can Veribest Deviled Ham, teaspoonful mustard (mixed), one half cup rich cream.

Dissolve the gelatine in the hot water, and add to the ham; season with the mustard, add the cream beaten stiff and pour into a mould which has been previously wet with cold water. Chill. Turn out to serve and garnish with parsley.

Creamed Chicken

Make a plain white sauce of one tablespoonful butter, one tablespoonful flour and one cup of milk with seasoning of salt and pepper. When this is ready add the contents of a can of Veribest Boned Chicken, gently pulling apart the flakes of meat with a fork. When thoroughly heated serve in a roll which has been hollowed out for the purpose, with a