Title: The Business of Being a Housewife: A Manual to Promote Household Efficiency by Armour and Company
Location: Google Books Date: 1917
The diversified product lines of meatpacking giant Armour and Company are clearly illustrated in this early twentieth century cook book. If it could be eaten or drank, Armour had it! While products such as ham, bacon, lard and other animal related foods are expected from the stock yard giant, what is surprising is Armour’s beverage and canned fruit lines.
This how-to guide featured recipes, household hints and suggested menus with a strong emphasis on using Armour products including their Veribest line of packaged and canned goods. What is particularly appealing about the book are the illustrations. But, some of the food descriptions are not to be missed!
Armour’s Dry Sausage
Armour and Company, as the world’s largest manufacturers of Dry (or Summer) Sausage, produce many millions of pounds yearly. There are nearly a hundred kinds—in sufficient variety to satisfy the tastes of every nationality.
Dry Sausage is a tempting delicatessen dainty; seasoned with the finest spices, it is very nourishing and appetizing. For these reasons it has held a high place in European dietary, served with other relishes as the first course of a meal, or, as an economical principal meat course.
Most travelers return from Europe with a keen relish for the various sausages they have eaten during their travels—sausage d’Aries, or Lyon, in France, the slightly garlic-flavored Milan Salami in Italy, or the Gothaer and Summer sausage of Germany. The excessive cost of importation, however, placed these delicacies among the luxuries of life, until the American manufacturer, seeing the growing demand for dry sausage and the possibility of reducing its cost by improved methods of manufacture, proved that it could be better made here than abroad.
Dry Sausage is most practical as well as one of the most delicious of meat products. There is not a scrap of waste; it requires no cooking or preparation of any sort; it will keep almost indefinitely. For the emergency shelf, the impromptu late supper, the children’s lunch box or the automobile hamper, the housewife will find many calls for this delicious product. Its use as an hors d’ceuvre, sliced thin and garnished with olives, radishes, etc., and served before the soup course, is also rapidly growing in this country.
Following are a few dry sausage favorites: Summer Sausage (sometimes called Cervelat), German Salami, Gothaer Cervelatwurst, Goteborg, Landjaeger, Farmer Sausage, Holstein, Milan Salami, Sopressata, Genoa, Lyons, Mortadella, Gold Band.
Note—The appearance of mold on the container of dry sausage in no way affects the quality of the product.
