l the space, above or below, upon which
to rest your eyes, and is infinitely preferable to the usual way of
hanging pictures one over the other or all up and down the walls.
Fishing line makes an excellent substitute for picture wire and is much
less conspicuous.

From the Pantry Shelf

Keeping the pantry shelf supplied with foods that are easily
prepared and served is one of the things which mark the
careful housewife. The Veribest list of prepared foods
embraces soups, meats, baked beans and many varieties of
potted ham, veal, chicken, etc., all of which are perfect.
Their use means a saving of time, fuel and energy--with
satisfaction for the whole family.

CHICKEN MOUSSE

One cup of chicken stock (made from Armour's Chicken Bouillon Cubes),
one half teaspoon of salt, a pinch of celery salt, one cup of Armour's
Veribest Boned Chicken, two teaspoons of granulated gelatine, two
tablespoons of cold water, one cup of beaten cream, one tablespoon of
chopped olives, and whites of two eggs. Heat the stock, seasoning and
gelatine which has been soaked in cold water. When dissolved, add the
chicken finely minced with fork, and the cream. Beat well and fold in
the well-beaten whites of eggs. Pour into buttered molds and chill for
two or three hours. Serve as salad with mayonnaise.--MRS. A. E.
RICHESON, 830 CANAL ST., MT. VERNON, IND.

CHICKEN AND MACARONI

Put one half package of macaroni in boiling salted water and boil until
tender. Drain off all but a very little water and add grated cheese.
Stir well, cover and keep hot until the cheese is melted. Have ready a
cream sauce made from milk, flour and butter, and when hot add one can
of Armour's Veribest Boned Chicken. Mix the macaroni and creamed chicken
lightly, and serve on buttered hot toast.--MRS. H. B. HILL, SARVER, PA.

CASSEROLE OF RICE AND BEEF

One can of Armour's Veribest Roast Beef, one half teaspoon of salt, one
fourth teaspoon of pepper, one egg, one tablespoon of chopped parsley,
one fourth cup of fine bread crumbs and three cups of cooked rice.
Season the meat and mix with crumbs and egg. Add just enough stock to
bind. Make stock of one fourth teaspoon of Armour's Extract of Beef and
one half cup of hot water. Line a mold with half the rice. Fill with the
seasoned meat and cover with the remainder of the rice. Cover tightly
and steam thirty minutes. Serve with tomato sauce.--MRS. FRANK
GROUNDWATER, ELMA,