bread crumbs to each cup of beans. Season with
cayenne pepper and a little minced parsley. For a pint of the mixture,
beat one egg. Save enough of the egg to dip the croquettes in, and add
the remainder to the beans. Mix and form into small croquettes, or
balls, then roll in fine bread crumbs. Dip them in egg and again in the
crumbs, and fry in deep boiling Simon Pure Leaf Lard. Border with slices
of dill pickles or sweet green peppers.

WEDNESDAY, SCHOOL LUNCHES.--BEAN SANDWICHES. Cut some thin slices from a
loaf of brown bread, butter and put crisp lettuce leaves, with a
teaspoon of mayonnaise, on each half of the slices, and on the others
spread a layer of Armour's Veribest Pork and Beans, which have been
mashed until smooth. Put the slices together and wrap each sandwich
separately in paraffin paper.

THURSDAY.--BEAN CELERY SALAD. Mix one can of Veribest Pork and Beans,
four tablespoons of celery cut in one eighth inch rings, two tablespoons
of finely chopped onions, and one fourth cup of good boiled dressing.
Marinate thoroughly, but stir slightly. Rub the salad dish with a cut
clove of garlic. Arrange lettuce leaves around the salad bowl and in the
center make a mound of the salad mixture, to which one fourth cup of
whipped cream has been added. Garnish with stuffed olives cut in rings.

FRIDAY.--ATTRACTIVE LUNCHEON DISH. Heat one can of Veribest Pork and
Beans (without tomato sauce), tossing about with fork to prevent
breaking or mashing the beans. Season to taste. Serve in beet shells
which have been previously prepared as follows: Wash the beets
carefully, so as not to break the skins, and boil rapidly until tender.
Then cover with cold water, and with the hands remove the skins. Scoop
out the centers and fill the cases with the beans. Garnish with young
celery leaves.

SATURDAY.--PUREE OF BEANS. To one can of Armour's Veribest Beans and
Tomato Sauce add two cups of milk; boil for a few minutes and pass
through a sieve. Add salt and pepper to taste, a dash of sage, dry
mustard and more water if required. Strain over croutons in the tureen
and sprinkle with chopped parsley.

SUNDAY NIGHT SUPPER.--BEAN LOAF. Two cups of Veribest Pork and Beans,
mashed to a pulp, one fourth cup of chopped nuts, one cup of browned
bread crumbs, two teaspoons of grated onion, two eggs, one half cup of
cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a
greased bread pan. Brush with the beaten yolk of egg, m