Series 1: General consists of promotional and informational publications for eggs and a wide variety of meat products, with topics ranging from identifying cuts of meat to the use of meat in schools to outdoor cooking. Meat-related publications date from the 1890s-2004, with most material after 1930. The majority of egg-related items date from the 1960s-1990s.
Creators include:
Item [1] promotes Armour's Extract of Beef. Includes directions for making soups and sauces, stocking a storeroom, and measuring; advice on foods for invalids and planning a menu; sample menus; recipes using Extract of Beef; cooking terms; advertisements for Soluble Beef, Fluid Beef Extract, and Vigoral; product packaging illustrations; and index. Some recipes also use Armour's Star Sliced Dried Beef, Star Bacon, or Star Ham. Sample recipes: consommé ala Armour, baked ham, cherry cordial with Vigoral, and curry of lamb. Defective copy: cover unattached and in three pieces.
Item [2] promotes Armour's Extract of Beef. Includes how to make stock and bind soup; chafing dish recipes, suggested sauces for fish and meat dishes; table of proportions; product packaging illustrations; and index. Some recipes also use Armour's Asparox (concentrated asparagus juice), Tomato Bouillon, or Soluble Beef. Sample recipes: ox-tail soup, cream of Asparox, shrimp wiggle, and cocoa cordial. Defective copy: a few torn pages.
Item [3] promotes Armour's Extract of Beef. Similar to item [2]. Has insert indicating copy sent with compliments of W.E. Drislane & Co., Albany, NY.
Item [4] promotes Armour's Extract of Beef, Asparox, Tomato Bouillon, and Soluble Beef. Includes half of each recipe page blank for the reader to add notes, cooking hints under the heading "Kookery Kinks," a short rhyme introducing each section, quotes from Milton and Lowell, and illustrations of period dress. Cover overprinted: compliments of George P. Tuttle, Worcester, Mass. Sample recipes: Scotch woodcock, Murray Hill potatoes, and oyster cocktail.
Item [5] promotes Armour products. Includes foreword by Mary Ann McClure of Armour domestic science dept.; household management advice; articles on toys, "Why we should eat meat," French soups, and "The various uses of hot water"; list of prize recipes from each US state; letters from readers; ideas for the month of January; illustrations of product packaging, serving suggestions, and period dress; and announcement of new recipe competition. Sample recipes: Eve's pudding, scalloped crabs, and Veribest veal loaf with paprika rice.
Item [6] promotes Armour's Veribest leaf lard. Includes advice on deep fat frying, endorsement from Marion Harris Neil of Philadelphia school of cookery, product packaging and serving suggestion illustrations, and list of Armour products. Sample recipes: Huntington croquettes, emergency biscuits, and sour milk gingerbread.
Item [7] promotes Armour meat products and butter. Defines meat, describes nutritive value and how to select and buy meat and poultry, lists accompaniments to leftover meats, and lists menu suggestions. Includes illustrations of cuts of meat, product packaging, serving suggestions, and people enjoying food; diagrams of beef, veal, lamb, and pork; and index. Sample recipes: pan broiled meat cakes, veal birds, and cloverleaf rolls. Marked: 212109.
Item [8] promotes Armour meat products and butter. Similar to item [7] except for back cover, which is overprinted: Merry Christmas and a happy New Year, Dimick Bros. Cottage Grocery, Port Huron, Mich. Marked: 212109.