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diff --git a/old/66069-0.txt b/old/66069-0.txt deleted file mode 100644 index 38dcb4f..0000000 --- a/old/66069-0.txt +++ /dev/null @@ -1,2627 +0,0 @@ -The Project Gutenberg eBook of Choice Recipes and Menus using Canned Foods, -by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Choice Recipes and Menus using Canned Foods - -Author: Anonymous - -Release Date: August 15, 2021 [eBook #66069] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING -CANNED FOODS *** - - - - - Choice - Recipes and Menus - using - Canned Foods - - - - - A Guide to Common Can Sizes - - - [Illustration: A Guide to Common Can Sizes] - - No. ½ FLAT Approximately 1 cup Used principally for salmon. - 7¾ to 8½ oz. - No. 8Z TALL Approximately 1 cup Used for some vegetables and fruits, - 8 oz. (7¾ fl. oz.) meat and fish products, specialties. - No. 300 Approximately 1¾ cups Used principally for meats and - 14½ oz. (13½ fl. oz.) specialty items. - No. 1 TALL Approximately 2 cups Used principally for salmon, but - 1 lb. (15 fl. oz.) some fruits, vegetables and - specialties. - No. 303 Approximately 2 cups Used for vegetables, fruits and - 1 lb. (15 fl. oz.) juices, soups, specialties. - No. 2 Approximately 2½ cups Used principally for vegetables, - 1 lb. 4 oz. (1 pt. 2 fruits and juices. - fl. oz.) - No. 2½ Approximately 3½ cups Used mainly for fruits; also for - 1 lb. 13 oz. (1 pt. such vegetables as spinach, - 10 fl. oz.) tomatoes, sauerkraut, beets and - pumpkin. - No. 3 CYLINDER Approximately 5¾ cups Used primarily for fruit and - 46 oz. (1 qt. 14 vegetable juices. - fl. oz.) - No. 10 Approximately 12 cups Used for vegetables and fruits. - 6 lbs. 9 oz. (3 qts.) Commonly called institutional or - restaurant size and is not - ordinarily available in retail - stores. - - - - - Your Canned Foods - - -The Home Economics Section of the American Can Company has prepared this -new recipe book to help you use canned foods in a greater variety of -ways. - -These recipes have been created in the Canco Testing Kitchen to give you -new food dishes that are colorful, easy to prepare and high in nutritive -value. Simple enough for successful preparation by beginners, they offer -a challenge to the more experienced cook. - -The convenient index, “What’s in Your Pantry,” is a successful key to -your menu planning with commercially canned foods. - -Extensive research of the American Can Company helps the canners and -packers to develop the finest canned foods; the Canco Testing Kitchen -helps homemakers use these canned foods to the best possible advantage. - - [Illustration: uncaptioned] - - - - - Menu Planning For Good Nutrition. - - -Knowledge of the facts for good nutrition without the application will -reap no reward. To produce and maintain good health, daily menus should -include: - - -EGGS - - [Illustration: uncaptioned] - -_One each day per person—or at least 3 to 4 a week._ - -Eggs may be served plain as poached, scrambled, hard-cooked, or in an -omelet; in cooking as soufflés, custards, sauces, breads or cakes and -salads. - - -LEAN MEAT, POULTRY OR FISH - - [Illustration: uncaptioned] - -_One or more servings daily. (Fresh, Canned or Frozen)_ - -Different kinds of meat, poultry and fish are necessary for variety of -food value and flavor. The many canned meats, poultry and fish available -make nutritious meals quick and easy to prepare. Include occasionally on -your menus, liver, kidney, salmon, sardines, tuna, herring or mackerel. - - -FRUITS - - [Illustration: uncaptioned] - -_One citrus fruit or juice—or tomato juice. One other fruit. (Canned, -Fresh or Frozen)_ - -Canned juices and fruits also offer an economical variety to the menu -and can be included easily and quickly to “pep up” appetites. - - -VEGETABLES - - [Illustration: uncaptioned] - -_Three or more each day. (Canned, Fresh or Frozen.) One green, leafy or -yellow vegetable. One other vegetable. One potato._ - -Canned vegetables offer the necessary variety to your menus. There is no -waste to canned vegetables; the entire contents of the can should be -used. It is wise to include one raw vegetable each day, especially salad -greens. - - -CEREALS, BREADS, AND FLOUR - - [Illustration: uncaptioned] - -_A cereal every day._ - -_At least 2 servings of whole grain or enriched white bread._ - -Whole grain, restored or enriched cereals are important in everyday -meals; use ready-to-eat or cooked, for breakfast with milk and fruit, in -cookies, puddings or in meat and fish loaves. Serve creamed dishes on -toast; make bread stuffings and puddings. Use enriched white flour in -home-made-breads, gravies and sauces. - - -SWEETS - - [Illustration: uncaptioned] - -_Use molasses, syrups, honey, jellies, jams, desserts and candies in -moderation to make the diet palatable but not enough to spoil the -appetite for other foods._ - - -MILK - - [Illustration: uncaptioned] - -_One quart for each child. One pint for each adult. (Fresh or -Evaporated)_ - -Count one pint of undiluted evaporated milk (a little more than one tall -can) or ¼ pound of dry milk—or ⅓ pound of cheese as having about the -same food value as one quart of fluid milk. For variety, include milk in -your cooked foods, such as soups, creamed or scalloped dishes, ice -creams, custards or other milk desserts. For variety, include cheese, -buttermilk, malted and chocolate milks in your menus. - - -FATS - - [Illustration: uncaptioned] - -_Two or more tablespoons butter or vitamin-fortified margarine. Count -salt pork or bacon as a fat._ - - However, meals need not be humdrum. Make them interesting, colorful, - attractive. Vary the preparation of the foods you use; vary the manner - in which you serve them. Include appealing, nutritious recipes. Your - family will eat, and at the same time enjoy, the foods which are good - for them. - - - - - Choice Luncheon or Supper Menus - - -For dinner menus, add an appropriate fruit or vegetable juice, fish -cocktail, hors d’oeuvre or one of the many delicious canned soups. -Include milk or milk drinks as well as coffee or tea for the beverage. - - -Menu #1 - - Hot Tomato Juice Cocktail—Crackers - Crabmeat and Macaroni Salad[1] - Asparagus Spears - Pear Cobbler[1] - Beverage - - -Menu #2 - - Sliced Baked Ham - Glazed Carrots and Pineapple Chunks[1] - Green Beans - Assorted Relishes (ripe olives, celery curls, radish roses) - Corn Sticks - Beverage - - -Menu #3 - - Quick Corned Beef Hash Loaf[1] - Mustard Sauce - Whole Kernel Corn - Crispy Cole Slaw - Assorted Hot Rolls - Peaches in Orange Sauce[1] - Beverage - - -Menu #4 - - Sliced Tongue - Mustard-Horseradish Sauce - Tomatoes with Herbs[1] - Peas De Luxe[1] - Shoestring Potatoes - Old-Fashioned Cherry Shortcakes[1] - Beverage - - -Menu #5 - - Chicken Noodle Casserole[1] - Canned Cranberry Sauce - Lettuce - Roquefort Cheese Dressing - Pear-Mint Sundae[1] - Beverage - - -Menu #6 - - Broiled Sardine Sandwich[1] - Broiled or Sliced Tomatoes - Spinach - Pineapple Cream with Crunch Topping[1] - Beverage - - -Menu #7 - - Baked Fruited Pork Loaf[1] - Baked Spiced Sweet Potatoes[1] - Green Bean and Onion Salad[1] - Hot Buttered Corn Muffins - Beverage - - -Menu #8 - - Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce[1] - Cucumber Slices - Radish Roses - Deviled Eggs - Scalloped Potatoes - Cherry-Citrus Compote[1] - Brownies - Beverage - - -Menu #9 - - Luncheon Meat Chili[1] - Bread Sticks - Watercress Salad - French Dressing with Herbs - Applesauce a la Mode[1] - Cookies - Beverage - - -Menu #10 - - Hominy and Vienna Sausage au Gratin - Mixed Green Salad - Rolls - Pineapple Meringue Pie - Beverage - - -[1]_For recipe, see “What’s in your Pantry” index, pages 10 and 11._ - - - - - Using Commercially Canned Foods - - -Canned Foods are delicious just as they come from the can. Remember that -canned foods are cooked foods. When heating commercially canned -vegetables follow these directions: - - [Illustration: uncaptioned] - -1. _Drain the liquid into a saucepan._ - -2. _Boil it quickly to reduce the amount._ - - [Illustration: uncaptioned] - -3. _Add the vegetable and heat quickly._ - -4. _Season to the family’s taste and serve._ - - -Instead of reducing the liquid in the can, it may be saved for soups, -sauces, gravies or vegetable cocktails. Do _not_ throw it away as it -contains valuable nutrients. - -Many women like to use canned foods as an ingredient of interesting -recipes. The canner has done the first hard work of preparation, so it -is easy to add variety to the menu with very little effort. - - - - - FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS - - - [Illustration: uncaptioned] - -1. Fruits and vegetables used for canning are especially grown for that -purpose; picked at just the right point of maturity, sealed in cans and -cooked in the briefest possible time after harvesting. - -2. Nothing is added to canned fruits except a sugar syrup; and nothing -to canned vegetables except water and sometimes a little salt or sugar -for seasoning. - -3. The canning process does not affect the food value of the starches, -sugars, fats and proteins. The canning industry has developed many -methods designed to conserve the vitamins and minerals of the fresh raw -products. Hence, modern commercially canned foods retain in good degree -the food values of the fresh foods used for canning. - -4. Canned Food may be safely left in the open can if it is covered and -kept in a refrigerator. This you should do with left-over cooked food -stored in any type of container. - -5. The use of commercially canned foods saves many hours of preparation -of raw fruits, vegetables, fish and meats, and also assures no waste. - - - - - WHAT’S IN YOUR PANTRY? - - - _Page_ - Vegetables - ASPARAGUS - Asparagus on Toast 13 - Corn and Asparagus Casserole 17 - Savory Vegetables 12 - Vegetable Juice Cocktails 20 - BAKED BEANS - Creamy Baked Beans 13 - BEETS - Beet Relish Salad 13 - Chef’s Salad 23 - CARROTS - Glazed Carrots and Pineapple Chunks 14 - CORN - Casserole of Tuna Fish and Corn 34 - Corn a la King 16 - Corn and Asparagus Casserole 17 - Corn Chowder 14 - Hominy and Vienna Sausage Au Gratin 27 - GREEN BEANS - Green Bean and Onion Salad 16 - Hot Spiced Green Beans 16 - Savory Vegetables 12 - Vegetable Juice Cocktails 20 - HOMINY - Hominy and Vienna Sausage Au Gratin 27 - KIDNEY BEANS - Broiled Kidney Bean Sandwich 17 - Frankfurter Salad Bowl 21 - Luncheon Meat Chili 22 - LIMA BEANS - Lima Bean Skillet Meal 14 - MUSHROOMS - Chicken Noodle Casserole 24 - Corn a la King 16 - Creamed Mushrooms on Toast 18 - Peas De Luxe 19 - Spaghetti Skillet Meal 28 - Tuna Curry Casserole 28 - Creamy Baked Beans 13 - PEAS - Creamed Peas on Deviled Ham Toast 18 - Creamed Salmon De Luxe 34 - Peas De Luxe 19 - Peas French Style 16 - Savory Vegetables 12 - Tuna Vegetable Pie 31 - Vegetable Juice Cocktails 20 - SAUERKRAUT - Sauerkraut with Apples 19 - SPINACH - Poached Egg on Spinach 12 - Savory Vegetables 12 - Spinach Cheese Casserole 18 - SWEET POTATOES - Baked Spiced Sweet Potatoes 20 - Sweet Potato and Sausage Casserole 25 - TOMATOES - California Seafood Salad 31 - Casserole of Tomatoes and Cabbage 20 - Lima Bean Skillet Meal 14 - Luncheon Meat Chili 22 - Spaghetti Skillet Meal 28 - Tomatoes with Herbs 19 - Vegetable Juice Cocktails 20 - Meat - CHICKEN - Chicken Noodle Casserole 24 - Curried Chicken Soup 23 - Spaghetti Skillet Meal 28 - CORNED BEEF HASH - Hot Corned Beef Hash Sandwiches 22 - Quick Corned Beef Hash Loaf 27 - DEVILED HAM - Creamed Peas on Deviled Ham Toast 18 - FRANKFURTERS - Frankfurter Salad Bowl 21 - Spaghetti Skillet Meal 28 - LUNCHEON MEAT - Baked Fruited Pork Loaf 25 - Breaded Luncheon Meat Slices 24 - Chef’s Salad 23 - Luncheon Meat Chili 22 - Macaroni and Cheese with Luncheon Meat 27 - POTTED MEAT - Western Pancakes 21 - SAUSAGE - Hominy and Vienna Sausage Au Gratin 27 - Sweet Potato and Sausage Casserole 25 - TONGUE - Chef’s Salad 23 - Tongue Supreme 28 - TURKEY - Chicken Noodle Casserole 24 - Spaghetti Skillet Meal 28 - Fish - CRABMEAT - Crabmeat and Macaroni Salad 34 - Seafood Coquilles 32 - LOBSTER - Lobster Club Sandwich 33 - Seafood Coquilles 32 - SALMON - Chilled Salmon 33 - Creamed Salmon De Luxe 34 - Salmon Bisque 22 - SARDINES - Broiled Sardine Sandwich 29 - Sardines and Noodles, Polonaise 32 - Sardine and Olive Spread 32 - SHRIMP - Shrimp Rice Casserole 29 - TUNA FISH - California Seafood Salad 31 - Casserole of Tuna Fish and Corn 34 - Piquant Tuna Spread 29 - Tuna Curry Casserole 28 - Tuna Vegetable Pie 31 - Fruits and Desserts - APPLESAUCE - Applesauce a la Mode 35 - Applesauce Bread Pudding 42 - Applesauce Cake 39 - Sweet Potato and Sausage Casserole 25 - APRICOTS - Apricot Ice Cream 40 - Fruit Juice Cocktails 41 - CHERRIES - Cherry-Citrus Compote 35 - Old-Fashioned Cherry Shortcakes 44 - CRANBERRY - Nectar-Fruit Juice Cocktail 35 - FRUIT COCKTAIL - Fruit Cocktail Ambrosia 40 - Fruit Cocktail Fritters 39 - FRUIT NECTAR - Nectar-Fruit Juice Cocktail 35 - GRAPEFRUIT - Grapefruit Surprise Salad 44 - ORANGE JUICE - Orange Muffins 43 - Peaches in Orange Sauce 37 - Pear Cobbler 46 - PEACHES - Fruit Juice Cocktails 41 - Peach Almond Ice Cream 40 - Peaches in Orange Sauce 37 - PEARS - Baked Cocoanut Pear 46 - Fruit Juice Cocktails 41 - Pear Cobbler 46 - Pear Mint Ice Cream 40 - Pear Sundae, Chocolate Mint Sauce 39 - PINEAPPLE - Baked Fruited Pork Loaf 25 - Glazed Carrots and Pineapple Chunks 14 - Nectar-Fruit Juice Cocktail 35 - Pineapple Cream, Crunch Topping 41 - Pineapple Meringue Cake 45 - Pineapple Meringue Pie 43 - Pineapple Sauce 45 - PLUMS - Individual Purple Plum Puddings 37 - Plum Sauce 37 - PRUNES - Baked Fruited Pork Loaf 25 - Prune Souffle with Custard Sauce and Toasted Almonds 42 - PUMPKIN - Pumpkin Cake 36 - Miscellaneous - CHOCOLATE SYRUP - Chocolate Refrigerator Cake 45 - Pear Sundae, Chocolate Mint Sauce 39 - COCOANUT - Baked Cocoanut Pear 46 - Fruit Cocktail Ambrosia 40 - COFFEE - Coffee Milk Shake 40 - EVAPORATED MILK - Pear Cobbler 46 - Shrimp Rice Casserole 29 - NUTS - Maple Nut Frosting 36 - SPAGHETTI - Spaghetti Skillet Meal 28 - - - - - VEGETABLES - - - [Illustration: VEGETABLES] - - -SAVORY VEGETABLES - - 1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.) - ½ teaspoon salt - butter or margarine - chopped chives or parsley - -Drain liquid into a saucepan; boil quickly to reduce amount to about ½ -to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or -margarine and seasonings to suit taste. Garnish and serve. - _4 to 5 Servings_ - - Note: _Instead of reducing liquid by boiling, it may be saved for - soups, sauces, gravies or vegetable cocktails. Do not throw it away as - it contains valuable nutrients._ - - -POACHED EGG ON SPINACH - - 1 No. 2½ can spinach - 4 eggs, poached - 1 Recipe Savory Sauce - -Heat spinach, drain and season with salt, pepper and butter. For each -serving use about ½ cup hot spinach; flatten top and arrange poached egg -on each spinach mound. Serve with Savory Sauce. - _4 Servings_ - - -BEET RELISH SALAD - - 1 No. 2 can sliced beets - 1 tablespoon sugar - 1 tablespoon minced onion - 1 teaspoon salt - dash of pepper - 2 tablespoons salad oil - ¼ cup vinegar - 6 lettuce cups - ½ cup cottage cheese - -Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, -pepper, oil, vinegar and beet liquor. Cover; marinate overnight in -refrigerator. Arrange in lettuce cups. Top each serving with a mound of -cottage cheese. Serve with French dressing. - _6 Servings_ - - -CREAMY BAKED BEANS - - 1 1-lb. can baked beans in tomato sauce - ¼ cup sour cream - 1 tablespoon Chili sauce or catsup - 1 teaspoon minced onion - ¼ cup grated Cheddar cheese (1 oz.) - -Combine all ingredients in a 1-quart casserole. Bake in a moderate oven -(350°F.) 25 minutes. - _3 to 4 Servings_ - - -ASPARAGUS ON TOAST - - 1 No. 2 can asparagus spears - 4 slices hot, buttered toast - 1 recipe Savory Sauce - -Heat asparagus and drain; reserve liquor for soup, gravy or vegetable -juice cocktail. Arrange spears on toast. Serve with Savory Sauce. - _4 Servings_ - - Note: _A thin slice of ham may be placed on the toast before arranging - the asparagus, if desired._ - - -SAVORY SAUCE - - 2 egg yolks - 2 teaspoons finely chopped parsley - 1 teaspoon grated onion - 1 teaspoon sugar - ½ teaspoon salt - ¼ teaspoon paprika - ⅔ cup milk - 2 teaspoons lemon juice - -Beat egg yolks slightly in top of double boiler. Add parsley, onion, -sugar, salt and paprika and blend. Gradually stir in milk. Place over -boiling water; keep water in bottom of double boiler below bottom of top -section. Cook, stirring constantly, until smooth and thickened. Stir in -lemon juice. Serve immediately. - _⅔ Cup Sauce_ - - -GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ _page 15_ - - 1 No. 2 can sliced carrots[2] - ½ cup pineapple chunks with ½ cup juice - 1 tablespoon cornstarch - ¼ teaspoon salt - 1 tablespoon butter - -Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine -with ½ cup pineapple juice; gradually stir into cornstarch and salt in a -saucepan. Cook, stirring constantly, until mixture thickens and clears. -Add butter and stir until blended. Add carrots and pineapple; combine -carefully. Heat thoroughly. - _4 Servings_ - - -[2]Diced or Shoestring Carrots may be substituted. - - -CORN CHOWDER - - 2 cups diced, raw potatoes - ½ cup boiling water - ½ teaspoon salt - 1 quart milk - ¼ pound salt pork, diced - ¼ cup finely chopped onion - 1 No. 2 can whole kernel corn - 2¼ teaspoons salt - ⅛ teaspoon pepper - -Cook potatoes in boiling salted water in covered 3-quart saucepan until -almost done; do not drain. Add milk to potatoes and heat to the boiling -point. Brown salt pork in a skillet. Remove pork; add onion to fat and -sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings -to potato-milk mixture. Heat slowly to the boiling point. - _8 Servings_ - - -LIMA BEAN SKILLET MEAL - - 2 strips bacon - 3 tablespoons chopped onion - 2 tablespoons chopped green pepper - 1 cup chopped celery - ½ cup tomato juice - ¼ teaspoon salt - dash of black pepper - 1 tablespoon flour - 1 No. 2½ can lima beans - 2 cups cooked rice - -Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 -minutes or until onion is yellow. Add tomato juice, salt and pepper; -stir in flour. When mixture is smooth and thickened, add lima beans and -simmer 5 minutes. Serve on hot rice. - _4 Servings_ - - [Illustration: uncaptioned] - - -GREEN BEAN AND ONION SALAD - - 1 No. 2 can cut green beans, drained - 1 thinly sliced medium-sized onion - ⅓ cup sliced radishes - ¼ cup French dressing - 5 lettuce cups - -Marinate beans, onion and radishes in French dressing for several hours -in refrigerator. Arrange in lettuce cups. - _5 Servings_ - - -CORN A LA KING - - 3 strips bacon - ½ cup coarsely chopped celery - 1 No. 2 can cream style corn - ½ cup coarsely chopped canned mushrooms - 2 tablespoons cream or top milk - ½ teaspoon salt - ⅛ teaspoon paprika - 6 slices toast - -Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons -fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add -corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. -Serve on toast with ½ strip bacon crumbled over each serving. - _6 Servings_ - - -HOT SPICED GREEN BEANS - - 3 slices bacon - 3 tablespoons bacon drippings - 1 tablespoon chopped onion - 3 tablespoons vinegar - ¼ to ½ teaspoon salt - dash of pepper - 1 No. 2 can cut green beans, drained - -Sauté bacon in a skillet; remove and break into small pieces. Sauté -onion in drippings until tender. Add vinegar and seasonings and blend. -Add bacon and green beans; mix together lightly and heat. - _4 Servings_ - - -PEAS FRENCH STYLE - - 1 No. 2 can peas - 2 tablespoons butter or margarine - ¼ cup chopped onion - 2 cups finely shredded lettuce - ½ teaspoon salt - -Drain peas, reserving liquor for soup, gravy or vegetable juice -cocktails. Melt butter or margarine in a frying pan; add onion and sauté -until soft and golden brown. Add peas, cover and heat slowly over low -heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce -and salt and toss lightly. Serve immediately. - _5 Servings_ - - [Illustration: uncaptioned] - - -CORN AND ASPARAGUS CASSEROLE - - 1 No. 2 can whole kernel corn - 1 No. 300 can all green asparagus - ½ cup milk - 2 tablespoons butter or margarine - 2 tablespoons flour - ¼ teaspoon celery salt - 1 tablespoon chopped parsley - -Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; -add milk. Melt butter or margarine in a saucepan; add flour and blend. -Gradually stir in liquid; cook, stirring constantly, until smooth and -thickened. Add celery salt. Spread corn over the bottom of a shallow (10 -× 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce -over vegetables and sprinkle with parsley. Bake in a moderate oven -(350°F.) 20 minutes. - _6 to 8 Servings_ - - -BROILED KIDNEY BEAN SANDWICH - - 1 No. 2 can kidney beans - 1 tablespoon finely chopped onion - 2 tablespoons catsup - ¼ teaspoon Worcestershire sauce - ½ teaspoon salt - dash of pepper - 3 hamburger buns, split - 6 slices tomato (1 medium-sized) - 3 strips bacon - -Drain kidney beans and mash. Combine beans, onion, catsup, -Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread -with bean mixture; and top with a thin slice of tomato. Cut bacon strips -in half and place one piece over each tomato slice. Broil slowly 10 -minutes or until bacon is crisp. - _6 Servings_ - - -CREAMED MUSHROOMS ON TOAST - - 1 8-oz. can mushroom buttons - ¼ cup butter or margarine - 2 teaspoons finely chopped onion - ¼ cup flour - milk - ¼ teaspoon salt - dash of pepper - 1 teaspoon Worcestershire sauce - 6 slices toast - -Drain mushrooms and reserve liquor. Melt butter or margarine in a -saucepan; add onion and cook for one minute. Add flour and blend. -Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. -Cook, stirring constantly, until smooth and thickened; add seasonings -and mushrooms. Heat and serve on toast. - _6 Servings_ - -_MUSHROOMS IN CHEESE SAUCE_—Omit onion and Worcestershire sauce. When -sauce has thickened, stir in ½ cup grated, sharp Cheddar cheese, -seasonings and mushrooms. Heat and serve on toast. - - -CREAMED PEAS ON DEVILED HAM TOAST - - 1 No. 2 can peas - milk - ¼ cup butter or margarine - ¼ cup flour - 1 teaspoon salt - dash of pepper - 2 hard-cooked eggs, sliced - 1 2¼-oz. can deviled ham - 6 slices toast - -Drain peas; combine liquor with sufficient milk to make 2 cups liquid. -Melt butter or margarine in a saucepan; add flour and seasonings and -stir until blended. Gradually stir in liquid. Cook, stirring constantly, -until mixture thickens. Carefully stir in peas and eggs. Spread deviled -ham on toast. Pour creamed mixture over toast. - _6 Servings_ - - -SPINACH CHEESE CASSEROLE - - ½ lb. processed Cheddar cheese - ⅓ cup milk - 1 No. 2½ can spinach, well drained - 1 cup soft bread crumbs - 3 strips bacon - -Cut cheese in small pieces and place in top of a double boiler over -boiling water and melt. Gradually stir in milk; continue stirring until -sauce is smooth. Chop spinach and add to cheese sauce. Turn into a -greased 1-quart casserole. Top with bread crumbs, then bacon strips cut -in half. Bake in a moderate oven (350°F.) 30 minutes. - _6 Servings_ - - -SAUERKRAUT WITH APPLES - - 3 tart cooking apples - 1 No. 2½ can sauerkraut - 3 tablespoons butter - 4 to 6 tablespoons sugar - -Peel and core apples; cut in eighths. Alternate layers of kraut and -apples in a 2½-quart saucepan. Add water barely to cover, bring to -boiling point; then reduce heat, cover and simmer until apples are very -tender (20 to 25 minutes). Add butter and sugar and blend, cooking -rapidly until almost all liquid has evaporated. - _6 Servings_ - - -TOMATOES WITH HERBS - - 1 No. 2 can tomatoes - 1 tablespoon butter - 2 tablespoons flour or 1 tablespoon cornstarch - ½ teaspoon basil or marjoram - ½ teaspoon sugar - dash of salt - dash of pepper - -Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and -blend. Gradually stir in tomato juice. Cook, stirring constantly, until -smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and -pepper. Simmer 5 minutes. - _4 to 5 Servings_ - - -PEAS DE LUXE - - [Illustration: uncaptioned] - - 1 No. 2 can peas - 1 cup sliced celery - ¼ cup liquor drained from peas - ⅔ cup canned, sliced mushrooms - 3 tablespoons chopped pimiento - 2 tablespoons butter or margarine - ¼ teaspoon salt - dash of pepper - -Drain peas and reserve liquor. Cook celery in pea liquor until almost -tender. Add other ingredients. Heat thoroughly. - _6 Servings_ - - -CASSEROLE OF TOMATOES AND CABBAGE - - 1 tablespoon butter - 2 tablespoons flour - 1 No. 2 can tomatoes - 1 tablespoon minced onion - 1 teaspoon sugar - 1 teaspoon salt - ⅛ teaspoon pepper - 4 cups finely shredded green cabbage - 1 cup ½-inch bread cubes - ¼ cup grated Cheddar cheese (1 oz.) - -Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, -stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring -constantly, until mixture is smooth and thickened. Place 2 cups of -cabbage in the bottom of a 1½-quart casserole, pour half the tomato -mixture over cabbage; cover with remaining cabbage and pour over -remaining tomato mixture. Cover and bake in a moderately hot oven -(400°F.) 30 minutes. Remove cover and top vegetables with bread cubes -and sprinkle with cheese; bake 15 minutes longer or until cheese melts -and cubes are a golden brown. - _5 to 6 Servings_ - - -BAKED SPICED SWEET POTATOES - - 1 No. 2½ can sweet potatoes in syrup - 2 teaspoons butter - 1 tablespoon brown sugar - ¼ teaspoon cinnamon - ¼ teaspoon salt - -Drain sweet potatoes, reserving ¼ cup syrup. Arrange potatoes in a -shallow (8½ × 4½ × 2-inch) baking dish and dot with butter. Combine -brown sugar, cinnamon and salt and sprinkle over potatoes. Pour syrup -over all. Bake in a moderate oven (350°F.) 30 minutes. If a heavier -glaze on the potatoes is desired, they may be basted several times -during the baking period with the syrup in the pan. - _5 Servings_ - - -VEGETABLE JUICE COCKTAILS - - ¾ to 1 cup juice drained from either peas, beans or asparagus - 2 cups canned tomato juice - 3 to 4 sprigs of celery leaves - ½ teaspoon salt - dash of pepper - ⅛ teaspoon minced onion - 2 teaspoons lemon juice - 2 drops Worcestershire sauce - -Mix together vegetable juices; add celery leaves; cover tightly and -chill for an hour. Remove celery leaves; add remaining ingredients. -Serve thoroughly chilled. - _5 Servings_ - - Note: _If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato - Juice._ - - - - - MEAT AND FISH - - - [Illustration: MEAT AND FISH] - - -WESTERN PANCAKES - - 1 5½-oz. can potted meat - 4 eggs - ¼ cup milk - 1 tablespoon finely chopped onion - 1 tablespoon flour - 2 tablespoons bacon fat - -Combine all ingredients except bacon fat or shortening in a bowl. Beat -with a rotary beater until blended. Melt bacon fat in a frying pan. When -fat is hot drop mixture by tablespoonfuls into pan, spreading to form -flat round cakes. Brown on both sides. - _4 Servings or 16 Pancakes_ - - -FRANKFURTER SALAD BOWL - - 1 12-oz. can frankfurters, drained - 1 No. 2 can kidney beans, drained - ¾ cup sliced, sour pickles - ½ cup French dressing - 1 medium-sized head lettuce - ½ large onion, thinly sliced - -Slice frankfurters and combine with kidney beans and pickles; add French -dressing and marinate for several hours in refrigerator. Break lettuce -leaves in salad bowl. Arrange onion rings and frankfurter mixture on top -of lettuce. Toss together lightly with fork and serve immediately. - _6 Servings_ - - -LUNCHEON MEAT CHILI - - [Illustration: uncaptioned] - - ½ cup chopped onion - ½ garlic clove, minced - 2 tablespoons fat - ½ cup chopped green pepper - 1 12-oz. can luncheon meat, coarsely chopped - 1 No. 2 can red kidney beans - 1½ cups canned tomatoes - 1 teaspoon Chili powder - ½ teaspoon salt - ⅛ teaspoon pepper - -Sauté onion and garlic in fat. Add remaining ingredients and simmer 30 -minutes. - _5 Servings_ - - -HOT CORNED BEEF HASH SANDWICHES - - 1 1-lb. can corned beef hash - ¼ cup sweet pickle relish - ¼ teaspoon salt - 2 teaspoons grated onion - 16 slices bread, toasted and buttered - 2 medium-sized tomatoes, sliced - -Combine hash, pickle relish, salt and onion in a frying pan. Heat -thoroughly and spread on 8 slices buttered toast. Top with tomato and -another slice of toast. Serve immediately. - _8 Sandwiches_ - - -SALMON BISQUE - - 1 7¾-oz. can salmon - 2 tablespoons butter or margarine - 2 tablespoons finely chopped celery - 2 tablespoons grated carrot - 3 tablespoons flour - 4 cups milk - 2 slices onion - 1 bay leaf - salt - pepper - 1 teaspoon finely chopped parsley - -Drain salmon and remove skin and bones; flake. Melt butter or margarine -in a saucepan. Add celery and carrots and cook about 3 minutes; then add -flour and blend. Add milk slowly and cook, stirring constantly, until -smooth and slightly thickened. Add salmon, onion and bay leaf. Simmer -over very low heat 15 minutes. Remove onion slices and bay leaf. Season -to taste with salt and pepper. Garnish with chopped parsley, if desired. - _6 Servings_ - - -CURRIED CHICKEN SOUP - - 1 10½-oz. can condensed cream of chicken soup - ⅔ cup light cream or top milk - 1 cup milk - 1 teaspoon curry powder - ¼ teaspoon salt - chopped parsley - -Combine all ingredients except parsley and blend well. Chill thoroughly -or simmer 2 to 3 minutes and serve either cold or hot sprinkled with -chopped parsley. - _6 Servings_ - - -CHEF’S SALAD - - [Illustration: uncaptioned] - - 1 medium-sized head lettuce - 1 cup watercress - ½ 12-oz. can luncheon meat, cut in strips (1 cup) - 1 6-oz. can tongue, cut in strips - ½ cup drained, canned julienne beets - ½ cup sliced celery - 3 hard-cooked eggs, cut in eighths - 1 teaspoon grated onion - 1 3-oz. package cream cheese, cut in ½-inch cubes - ½ cup French dressing - -Break lettuce into small pieces and place in a salad bowl. Add all -remaining ingredients except cream cheese and dressing. Just before -serving add cheese and French dressing and toss. - _6 Servings_ - - -BREADED LUNCHEON MEAT SLICES - - [Illustration: uncaptioned] - - 1 12-oz. can luncheon meat - ½ cup dry bread crumbs - 1 egg, slightly beaten - 3 tablespoons fat - -Cut luncheon meat in 8 slices. Dip slices of meat in bread crumbs, then -in egg and again in bread crumbs. Melt fat in a skillet. Fry meat in hot -fat about 5 minutes or until golden brown on both sides. - _4 Servings_ - - -CHICKEN NOODLE CASSEROLE - - ¼ cup butter or margarine - ¼ cup flour - 1 cup canned condensed chicken broth - 1 cup top milk - ¼ teaspoon salt - dash of pepper - 1 6-oz. can boned chicken or turkey, diced - 1 4-oz. can button mushrooms - 2 cups cooked noodles or spaghetti - ⅓ cup chopped canned ripe olives - 1 tablespoon grated onion - ½ cup slivered almonds - ½ cup dry bread crumbs - ¼ cup grated Cheddar cheese (1 oz.) - 2 tablespoons butter, melted - -Melt butter or margarine in a saucepan; add flour and blend. Gradually -stir in chicken broth and milk. Cook, stirring constantly, until smooth -and thickened; add seasonings. Combine sauce, chicken or turkey, -mushrooms, noodles or spaghetti, olives, onion, and ¼ cup almonds. Turn -into a greased 1½-quart casserole. Mix together bread crumbs, cheese and -butter and sprinkle over mixture in the casserole. Sprinkle the -remaining ¼ cup almonds over bread crumbs. Bake in a hot oven (450°F.) -20 minutes or until top is nicely browned. - _6 Generous Servings_ - - -SWEET POTATO AND SAUSAGE CASSEROLE - - 1 8-oz. can pork sausage links - 1 No. 2 can sweet potatoes in heavy syrup - 1 No. 2 can applesauce - -Drain sausage, remove excess fat, allowing a small amount of fat to -remain on each link. Grease a (10 × 6 × 1¾-inch) baking dish with -sausage fat. Drain sweet potatoes and cut in pieces to cover bottom of -the baking dish. Completely cover sweet potatoes with applesauce. -Arrange sausage links on top of the applesauce. Bake in a hot oven -(425°F.) 30 minutes or until sausage browns. - _6 Servings_ - - -BAKED FRUITED PORK LOAF - - [Illustration: uncaptioned] - - 1 12-oz. can luncheon meat, or chopped pressed ham - 5 slices canned pineapple - 20 whole cloves - 5 teaspoons brown sugar - 10 pitted canned prunes - ¼ cup prune or pineapple juice - -Cut luncheon meat or chopped pressed ham into 5 uniform slices and -arrange cut side down on the bottom of a shallow (10 × 6 × 2-inch) -baking dish. Place a pineapple slice on top of each slice of meat; -insert cloves in pineapple. Place teaspoon of brown sugar and two prunes -in center of each pineapple slice and add juice. Bake in a moderate oven -(375°F.) 30 minutes. - _5 Servings_ - - [Illustration: uncaptioned] - - -QUICK CORNED BEEF HASH LOAF ⇒ _page 26_ - - 1 1-lb. can corned beef hash - 1 tablespoon bacon fat, melted - 1 tablespoon catsup or prepared mustard - -Remove both ends from can of hash; using one end push hash out in one -piece. Cut hash in half lengthwise; place the 2 pieces in a 9-inch pie -plate. Combine bacon fat and catsup or mustard; brush hash with this -mixture. Bake in a moderate oven (350°F.) 20 to 25 minutes. - _4 Servings_ - - -MACARONI AND CHEESE WITH LUNCHEON MEAT - - ½ 8-oz. package macaroni - ½ cup grated Cheddar cheese (2 oz.) - ½ teaspoon Worcestershire sauce - 1 drop Tabasco sauce - ½ 12-oz. can luncheon meat, cut in ½-inch cubes - 1½ cups medium white sauce - 1 tablespoon butter, melted - ⅓ cup dry bread crumbs - -Break macaroni in 2-inch lengths or use elbow macaroni. Cook according -to package directions and drain. Run hot water over macaroni and drain -again. Add cheese, Worcestershire sauce, Tabasco sauce and luncheon meat -to white sauce. Combine with macaroni. Turn into a greased 1½-quart -casserole. Combine butter and bread crumbs; sprinkle over macaroni. Bake -in a hot oven (425°F.) 15 to 20 minutes or until crumbs are browned and -mixture bubbles around the edge. - _6 Servings_ - - Note: _For 12 servings double ingredients and turn into a 3-quart - casserole._ - - -HOMINY AND VIENNA SAUSAGE AU GRATIN - - 1 No. 2 can hominy - ½ cup milk - ½ teaspoon salt - ⅛ teaspoon pepper - 1 tablespoon butter - ½ cup grated Cheddar cheese (2 oz.) - 1 4-oz. can Vienna sausage - -Drain hominy. Place in a shallow, rectangular (8½ × 4½ × 2-inch) baking -dish. Add milk; season with salt and pepper. Dot with butter; sprinkle -with grated cheese. Arrange sausages over top and bake in a moderate -oven (375°F.) about 30 minutes. Sprinkle with paprika, if desired. - _4 Servings_ - -_Variation_: Substitute 1 No. 2 can Cream Style Corn for hominy. Omit -milk and butter. Combine seasonings and cheese with corn; arrange -sausages over top and bake as directed above. - - -TONGUE SUPREME - - 1 No. ½ flat can tongue - 1 tablespoon butter or margarine - 1 teaspoon minced onion - 1 teaspoon chopped capers - 1 tablespoon vinegar - ¼ teaspoon sugar - ½ tablespoon flour - ½ cup water - 1 tablespoon Chili sauce - ¼ teaspoon salt - ⅛ teaspoon pepper - -Remove tongue from can; reserve congealed liquor and cut in thin slices. -Melt butter or margarine in saucepan; add onion, capers, vinegar and -sugar. Simmer for 5 minutes. Add flour blended with water; cook, -stirring constantly, until mixture thickens. Add Chili sauce, salt, -pepper and congealed liquor. Serve very hot over thinly sliced tongue. -If desired, tongue may be heated while sauce is being made. - _3 to 4 Servings_ - - -SPAGHETTI SKILLET MEAL - - 1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters - ½ cup sliced onion (1 medium onion) - ¼ cup chopped green pepper - 1 garlic clove, minced - ¼ cup sliced canned mushrooms (optional) - 2 tablespoons fat - 1 15½-oz. can spaghetti in tomato sauce with cheese - ½ cup tomato juice - ¼ teaspoon salt - -Drain meat; dice chicken or turkey or slice frankfurters. Sauté onion, -green pepper, garlic and mushrooms in fat 5 minutes. Add remaining -ingredients and simmer for 10 minutes, stirring occasionally. - _4 Servings_ - - -TUNA CURRY CASSEROLE - - 1 7-oz. can tuna fish - 3 cups cooked rice - 1 10½-oz. can condensed cream of mushroom soup - ¼ cup water - ⅓ cup sliced canned mushrooms - 1 teaspoon curry powder - -Drain and flake tuna fish. Combine with remaining ingredients and turn -into a 1½-quart casserole. Bake in a moderate oven (350°F.) 30 minutes -or until mixture bubbles around the edges. - _5 to 6 Servings_ - - -SHRIMP RICE CASSEROLE - - 1 5-oz. can shrimp - 1 cup Cheddar cheese, grated (4 oz.) - 1 cup evaporated milk - ¼ teaspoon salt - dash of black pepper - 2 cups cooked rice - 2 tablespoons butter or margarine, melted - ½ cup soft bread crumbs - -Drain and clean shrimp. Combine cheese and milk in a saucepan. Place -over low heat, stirring constantly, until cheese melts and mixture is -smooth. Add seasonings and carefully combine cheese sauce, rice and -shrimp. Turn into a greased 1-quart casserole; top with buttered bread -crumbs and bake in a moderate oven (350°F.) 30 minutes. - _5 to 6 Servings_ - - -BROILED SARDINE SANDWICH - - 1 3¼-oz. can sardines - 2 English muffins, split or 2 slices bread - prepared mustard - 2 to 4 thin slices processed Cheddar cheese - -Drain sardines. Toast English muffins lightly or toast bread on one -side. Arrange sardines on toasted side of muffins or untoasted side of -bread. Spread lightly with mustard and top each with a slice of cheese. -Broil in pre-heated broiler about 3 inches from heat 3 minutes or until -cheese begins to melt. Serve immediately with sliced tomatoes. - _2 Servings_ - - -PIQUANT TUNA SPREAD - - 1 7-oz. can tuna fish - ½ teaspoon salt - ½ teaspoon dry mustard - few grains cayenne - 1 teaspoon flour - 1 teaspoon sugar - 1 egg yolk - ⅓ cup milk - 1½ tablespoons vinegar - 1½ teaspoons butter - -Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients -in top of double boiler. Add egg yolk and mix well. Stir in milk and -slowly add vinegar, then add butter and fish oil. Cook over boiling -water, stirring constantly, until mixture thickens. Remove from hot -water and stir in finely flaked tuna fish. This spread may be served hot -or cold. To serve hot: Toast bread on one side; spread mixture on -untoasted side. Place in a pre-heated broiler about 2 inches from heat -for 5 minutes or until lightly browned. To serve cold: Chill mixture -thoroughly. Use as a spread for open sandwiches or canapes. - _4 to 5 Open Sandwiches_ - - [Illustration: uncaptioned] - - -CALIFORNIA SEAFOOD SALAD ⇒ _page 30_ - - - _ASPIC_ - - 2 tablespoons plain gelatin - ½ cup cold water - 1 No. 2 can tomato juice - 1 teaspoon chopped onion - ½ teaspoon salt - ½ teaspoon celery salt - 1 teaspoon sugar - 2 tablespoons vinegar - - - _SALAD_ - - 1 7-oz. can tuna fish, flaked - 1 cup diced celery - 1 cup diced avocado (½ avocado) - ¼ teaspoon salt - dash of white pepper - ¼ cup salad dressing - 1 tablespoon lemon juice - grapefruit sections - avocado slices (½ avocado) - watercress - -_Aspic_ Soften gelatin in cold water. Combine tomato juice, onion, -salt, celery salt, sugar and vinegar in a saucepan; bring to boiling -point. Add to gelatin, stirring until gelatin is dissolved. Strain -mixture and pour into a 1-quart ring mold. Chill until firm. - -_Salad_ Toss together lightly tuna fish, celery, avocado, salt and -pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture -and blend carefully. Unmold aspic and fill center of ring with tuna fish -salad. Arrange garnish of grapefruit sections, avocado slices and -watercress around outer edge of aspic ring. - _6 Servings_ - -_For 12 Servings_—Increase gelatin to 5 tablespoons and double remaining -ingredients. Pour aspic into a 2-quart ring mold. - - -TUNA VEGETABLE PIE - - 1 cup diced potatoes - ½ cup sliced celery - 1 tablespoon chopped onion - 1 7-oz. can tuna fish - 1 No. 2 can peas - 1 pimiento, chopped - ¾ teaspoon salt - dash of pepper - 2 tablespoons flour - pastry to cover 8-inch baking dish - ⅓ cup grated Cheddar cheese - -Cook potatoes, celery and onion in ¼ cup boiling, salted water until -almost tender; drain, reserving liquor. Drain tuna fish and peas, -reserving oil and liquor. Combine tuna fish, vegetables and pimiento and -turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, -pepper and flour; add to fish oil and stir to a smooth paste; gradually -stir in vegetable liquors. Pour over tuna fish and vegetables. Cover -mixture with pastry; sprinkle with cheese and bake in a moderately hot -oven (400°F.) 30 minutes. - _6 Servings_ - - -SEAFOOD COQUILLES - - [Illustration: uncaptioned] - - 1 6-oz. can lobster or crabmeat - 1 4-oz. can mushrooms, sliced - ¼ cup butter or margarine - ¼ cup flour - 1⅔ cups milk - ½ teaspoon salt - dash of pepper - 2 tablespoons chopped green pepper - 2 tablespoons dry bread crumbs - -Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; -reserve liquor. Melt butter or margarine in a saucepan; add flour and -blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups -milk). Gradually stir into butter-flour mixture. Cook, stirring -constantly, until smooth and thickened. Add salt, pepper, green pepper -and seafood. Turn into individual casseroles or 1-quart casserole. Top -with bread crumbs and bake in a moderate oven (375°F.) 20 minutes. - _4 to 5 Servings_ - - -SARDINE AND OLIVE SPREAD - - 1 3¼-oz. can sardines in oil - ½ cup chopped, stuffed olives - 2 tablespoons mayonnaise - 1 tablespoon Chili sauce - -Mash sardines with oil until blended. Combine with olives, mayonnaise -and Chili sauce. Serve on crackers or small rounds of bread. - _1 cup Spread_ - - -SARDINES AND NOODLES, POLONAISE - - ½ 8-oz. package wide egg noodles - 1 quart boiling water - 1 teaspoon salt - 1 15-oz. can sardines in tomato sauce - ¼ cup fine dry bread crumbs - 2 tablespoons butter or margarine - -Cook noodles in rapidly boiling salted water 9 minutes or as directed on -the package. Drain noodles; rinse with cold water and drain again. Place -in the bottom of a greased 1-quart casserole. Arrange sardines and sauce -on top of noodles. Brown crumbs in butter or margarine; sprinkle over -fish. Bake in a moderately hot oven (400°F.) 20 minutes. - _4 Servings_ - - -LOBSTER CLUB SANDWICH - - 4 slices bacon - 1 6-oz. can lobster - 12 slices toast - butter - 1 large tomato, sliced - lettuce - mayonnaise - -Fry bacon until crisp and drain. Drain lobster; remove any hard fiber -and flake. Measure 2 tablespoons bacon fat into skillet and sauté -lobster until golden brown. Remove crust from toast and butter one side -of 4 slices; cover with layer of lobster. Butter one side of 4 more -slices of toast and place over lobster, plain side down. On this piece -of toast place 2 half slices of bacon, then a slice of tomato. Cover -with lettuce. Spread one side of remaining slices of toast with -mayonnaise and place mayonnaise side down over lettuce. Insert -toothpicks to hold sandwich together and cut in 4 triangles. - _4 Sandwiches_ - - -CHILLED SALMON - - [Illustration: uncaptioned] - - 1 8-oz. or 1-lb. can salmon - -Chill salmon thoroughly. Drain and remove skin. Arrange salmon on -platter or individual serving plates. Garnish with hard-cooked eggs, -cucumber wheels, radish roses, watercress, etc. Serve with -Cucumber-Chive or Olive-Celery Sauce. - _3 to 6 Servings_ - -_CUCUMBER-CHIVE SAUCE_—Combine ¼ cup heavy cream, whipped, ¼ cup -mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ -teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.) - -_OLIVE-CELERY SAUCE_—Combine ½ cup sour cream, ½ cup mayonnaise, 3 -tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and -chill. (1¼ cups sauce.) - - -CASSEROLE OF TUNA FISH AND CORN - - ¾ cup canned, drained whole kernel corn - 1 cup soft bread crumbs - ½ teaspoon salt - dash of pepper - ⅛ teaspoon powdered thyme - 1 teaspoon minced onion - ¼ cup milk - 2 tablespoons butter or margarine, melted - 2 tablespoons butter or margarine - 2 tablespoons flour - ½ teaspoon salt - 1 cup milk - 1 13-oz. can tuna fish, drained - -Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, -¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 -tablespoons butter or margarine in a saucepan; add flour and ½ teaspoon -salt and blend. Gradually stir in 1 cup milk; cook, stirring constantly, -until mixture is smooth and thickened. Flake tuna fish; add to white -sauce. Turn into a 1-quart casserole; top with corn-bread mixture. Bake -in a moderately hot oven (400°F.) 25 minutes. - _5 Servings_ - - -CREAMED SALMON DE LUXE - - 1 7¾-oz. can salmon - ¼ cup butter or margarine - ¼ cup flour - dash of pepper - 1¾ cups milk - 1 tablespoon chopped anchovies - 1 cup drained, canned peas - 1 teaspoon chopped parsley - 5 slices toast - -Drain salmon reserving liquor; remove skin and bones and flake. Melt -butter or margarine in a saucepan; add flour and pepper and stir until -blended. Combine salmon liquor with milk to make about 2 cups liquid. -Gradually stir liquid into butter-flour mixture. Cook, stirring -constantly, until smooth and thickened. Add salmon, anchovies, peas and -parsley. Heat thoroughly and serve on toast. - _5 Servings_ - - -CRABMEAT AND MACARONI SALAD - - 1 7½-oz. can crabmeat - 2 cups cooked macaroni (½ 8-oz. package) - 2 tablespoons chopped green pepper - 1 tablespoon chopped pimiento - ¼ cup sliced celery - 2 tablespoons sliced radishes - 2 teaspoons grated onion - ¼ teaspoon salt - dash of Tabasco sauce - ½ cup mayonnaise or salad dressing - 6 lettuce cups - -Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, -except lettuce, and toss together lightly. Serve in lettuce cups. - _6 Servings_ - - - - - FRUITS AND DESSERTS - - - [Illustration: FRUITS AND DESSERTS] - - -APPLESAUCE A LA MODE - - 1 No. 2 can applesauce, chilled - ½ pint vanilla ice cream - nutmeg, mace or cinnamon - -Divide applesauce in four serving dishes and top with a spoonful or -scoop of ice cream. Sprinkle ice cream with preferred spice. - _4 Servings_ - - -CHERRY-CITRUS COMPOTE - - 1 No. 2½ can Royal Anne cherries - 5 tablespoons sugar - 4 thin slices orange - 4 thin slices lemon - -Drain cherries and reserve juice. Add sugar, orange and lemon slices to -juice and simmer gently 15 minutes. Add cherries and chill. - _8 Servings_ - - -NECTAR-FRUIT JUICE COCKTAIL - - 1 12-oz. can apricot, peach or pear nectar, chilled - ½ cup grape juice, cranberry juice or pineapple juice, chilled - -Shake chilled nectar thoroughly and combine with juice. Stir well to -blend. Serve immediately. - _3 to 4 Servings_ - - -PUMPKIN CAKE - - [Illustration: uncaptioned] - - 3 cups sifted cake flour - 5 teaspoons baking powder - 1 teaspoon salt - 1 teaspoon cinnamon - ¼ teaspoon ground clove - ¼ teaspoon cardamom - 1¼ cups canned pumpkin - ½ cup milk - ½ cup shortening - 1½ cups sugar - 3 eggs - -Sift together dry ingredients. Combine pumpkin and milk. Cream -shortening, add sugar gradually and cream together until light and -fluffy. Add eggs one at a time, beating thoroughly after each addition. -Add dry ingredients, alternately with pumpkin-milk mixture, a small -amount at a time. Beat until smooth after each addition. Turn into two -greased and floured 9-inch layer pans. Bake in a moderate oven (375°F.) -35 minutes or until done. Frost with Maple Nut Frosting. - _Two 9-inch Layers_ - - -MAPLE NUT FROSTING - - ¼ cup butter or margarine - 2 cups sifted confectioners’ sugar - 3 tablespoons hot water - ¼ teaspoon maple flavoring - ¼ cup chopped walnuts - -Melt butter or margarine. Add to sugar and blend thoroughly. Gradually -stir in hot water and beat until icing is of spreading consistency. Add -flavoring and blend. Stir in nuts. Spread between layers and on top of -Pumpkin Cake. - _Frosting for tops of two 9-inch Layers_ - - -INDIVIDUAL PURPLE PLUM PUDDINGS - - 1 No. 2½ can purple plums - 2 cups sifted flour - 4 teaspoons baking powder - ½ teaspoon salt - 2 tablespoons sugar - ¼ cup shortening - 1 cup milk - -Drain plums; reserve juice. Cut fruit in half and remove pits. Sift -together dry ingredients. Cut in shortening. Add milk all at once and -stir only until all flour is moistened. Place about 2 tablespoons dough -in the bottom of each of 8 well-greased custard cups. Cover with a layer -of fruit and then the remaining dough. Cover cups tightly with heavy -waxed paper or aluminum foil. Place in a steamer or large shallow pan -containing 1 inch of boiling water. Cover and steam in a moderate oven -(350°F.) 45 minutes. Serve warm with Plum Sauce. - _8 Individual Puddings_ - - -PLUM SAUCE - - 2 tablespoons cornstarch - ¼ cup sugar - 1 teaspoon cinnamon - juice drained from 1 No. 2½ can purple plums or prunes - 1 teaspoon lemon juice - 1 tablespoon butter - -Combine cornstarch, sugar and cinnamon in a saucepan. Slowly stir in -fruit juice. Cook, stirring constantly, until mixture thickens and -clears. Cook gently 3 minutes. Add lemon juice and butter; stir until -butter melts. Serve hot with Individual Purple Plum Puddings. - _Scant 2 Cups Sauce_ - - -PEACHES IN ORANGE SAUCE - - 1 No. 2½ can peach halves or slices - ¼ cup brown sugar - 2 teaspoons cornstarch - dash of salt - ½ cup canned orange juice - 3 whole cloves - 3 whole allspice - -Drain peaches; reserve juice and measure ½ cup. Combine sugar, -cornstarch and salt in a saucepan. Stir in ½ cup peach juice and orange -juice. Add spices. Bring to a boil, stirring constantly. Add peaches and -simmer 5 minutes. Cool. Serve with plain cream, whipped cream, or over -baked custard, tapioca or vanilla pudding or vanilla ice cream. - _6 to 8 Servings_ - - [Illustration: uncaptioned] - - -PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ _page 38_ - - ½ to 1 cup canned chocolate syrup, chilled - 2 to 4 drops mint extract - 1 No. 2½ can pear halves, drained and chilled - ½ to 1 pint vanilla ice cream - -Combine chocolate syrup with mint extract. Place 1 or 2 pear halves cut -side up in individual dessert dishes. Fill cavity of pear with ice -cream. Pour chocolate-mint syrup over ice cream. - _4 to 8 Servings_ - - -FRUIT COCKTAIL FRITTERS - - 1½ cups sifted flour - 1½ teaspoons baking powder - 1 teaspoon salt - 1 tablespoon sugar - 2 eggs - ½ cup milk - 1 cup well-drained, canned fruit cocktail - deep fat for frying - -Sift together dry ingredients. Combine eggs and milk and beat well; add -to flour mixture all at once and stir only until all flour is moistened. -Fold in fruit cocktail. Heat fat to 375°F. Drop batter from a tablespoon -into fat and fry 5 minutes or until golden brown on all sides. Remove -from fat and drain on absorbent paper. Serve hot with maple syrup or -sprinkle with confectioners’ sugar and serve as a hot bread. - _5 Servings or 15 Fritters_ - - -APPLESAUCE CAKE - - 2½ cups sifted flour - 1½ cups sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1¼ teaspoons salt - ½ teaspoon cinnamon - ½ teaspoon cloves - ½ cup shortening - 1½ cups canned, unsweetened applesauce - 2 eggs, unbeaten - 1 cup chopped, seedless raisins - 1 cup chopped walnuts - -Sift together into bowl flour, sugar, baking powder, baking soda, salt -and spices. Add shortening and applesauce and beat 2 minutes either by -hand or with an electric mixer at medium speed. Add eggs and beat 2 more -minutes. Stir in raisins and nuts distributing evenly throughout the -batter. Turn into a greased and floured 5 × 9-inch loaf pan. Bake in a -moderate oven (350°F.) 1½ hours or until done. - _One 5 × 9-inch Loaf Cake_ - - -APRICOT ICE CREAM - - 1 No. 2½ can whole apricots - ½ to ¾ cup powdered sugar - 1 cup heavy cream - -Drain apricots; reserve juice. Remove pits and force apricots through a -sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. -Beat cream until stiff. Fold apricot mixture into cream. Turn into -refrigerator trays and freeze about 2 hours at coldest temperature until -almost solidly frozen. Remove from trays to a chilled bowl and beat with -a chilled beater until smooth. Return to trays; freeze until firm, about -3 hours. - _1¼ Quarts_ - - - _VARIATIONS:_ - -_PEACH ALMOND ICE CREAM_—Substitute 1 No. 2½ can peach halves for -apricots. Reduce sugar to 2 tablespoons and add ¼ teaspoon almond -extract to peach pulp. Proceed as above. - _1¼ Quarts_ - -_PEAR MINT ICE CREAM_—Substitute 1 No. 2½ can pear halves for apricots. -Omit sugar and add 6 to 8 drops mint extract to pear pulp. Proceed as -above. Serve with chocolate sauce. - _1¼ Quarts_ - - -COFFEE MILK SHAKE - - 1 cup cold milk - ½ cup cold, strong coffee - 1 tablespoon sugar - cinnamon - -Combine milk, coffee and sugar in a shaker or tightly covered jar and -shake until well blended. Serve immediately. - -_Frosted Coffee Milk Shake_—add ¼ cup vanilla ice cream to the above -ingredients and shake until well blended. Serve immediately with a dash -of cinnamon. - _Makes 1 Large or 2 Medium-sized Drinks_ - - -FRUIT COCKTAIL AMBROSIA - - 1 No. 2½ can fruit cocktail - ¼ cup honey - 1 tablespoon lemon juice - 2 medium-sized bananas - ¾ cup canned, moist, shredded cocoanut - -Drain fruit cocktail; reserve ½ cup juice. Combine honey, lemon juice -and fruit juice. Slice bananas and arrange in the bottoms of 6 sherbet -dishes. Pour combined juices over bananas. Top with fruit cocktail; -sprinkle with cocoanut. Chill thoroughly. - _6 Servings_ - - -FRUIT JUICE COCKTAILS - - [Illustration: uncaptioned] - - 1 or 1¼ cups juice drained from canned fruit (peaches, pears, - apricots, etc.) - 1 cup ginger ale - 2 teaspoons lemon juice - -Chill fruit juice and ginger ale thoroughly. When ready to serve, mix -together; add lemon juice and serve in chilled cocktail glasses. Garnish -with lemon slices, mint and cherries. - _4 Servings_ - - -PINEAPPLE CREAM WITH CRUNCH TOPPING - - 1½ cups milk - 1 3-oz. package vanilla pudding - 1 No. 1 flat can sliced pineapple - -Gradually add milk to vanilla pudding in saucepan. Cook over medium -heat, stirring constantly, until mixture thickens and boils. Cool -slightly. Drain pineapple; reserve juice. Place one slice pineapple in -each of 4 individual serving dishes. Gradually add pineapple juice to -pudding and stir until smooth. Pour over pineapple slices. This may be -eaten warm or cold. Just before serving, sprinkle with Crunch Topping. - - -_CRUNCH TOPPING:_ - - 2 tablespoons butter - 2 tablespoons brown sugar - ½ cup cornflakes - 2 tablespoons chopped nuts - -Melt butter in a small saucepan; add brown sugar and blend. Add -cornflakes and nuts and stir until all ingredients are well distributed. -Cool; sprinkle over top of Pineapple Cream. - _4 Servings_ - - -PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS - - - SOUFFLE: - - 4 egg whites - ¼ teaspoon salt - 2 tablespoons sugar - 1 4¾-oz. can strained prunes - - - SAUCE: - - 1½ cups milk - 3 tablespoons sugar - ⅛ teaspoon salt - 4 egg yolks - 1 tablespoon flour - ¼ teaspoon almond extract or ½ teaspoon vanilla extract - 2 tablespoons chopped toasted almonds - -_Souffle_: Beat egg whites until stiff. Add salt and sugar gradually -and continue beating until very stiff. Fold in prunes lightly. Turn into -an ungreased 1½-quart casserole. Place in a pan of hot water and bake in -a slow oven (325°F.) 1 hour or until a knife inserted in the center -comes out clean, or turn into the top of a well-greased double boiler. -Cover and cook over simmering water 1 to 1¼ hours or until done. - -_Sauce_: Combine milk, sugar and salt in a saucepan; scald. Beat egg -yolks well; add flour and blend. Slowly stir a small amount of the hot -milk into egg yolks, then add egg mixture to remainder of milk. Cook -over low heat, stirring constantly, until mixture coats spoon. Remove -from heat. Cool. Add almond or vanilla extract and chill. When souffle -is done serve immediately with custard sauce. Sprinkle with chopped -almonds. - _4 to 5 Servings_ - - -APPLESAUCE BREAD PUDDING - - 1 No. 2 can applesauce - 1 teaspoon lemon juice - ½ cup seedless raisins - 1 tablespoon butter - 4 slices day-old bread - ¾ teaspoon cinnamon - 2 tablespoons sugar - -Combine applesauce, lemon juice and raisins and place half of this -mixture in the bottom of a greased 1-quart baking dish. Butter bread and -cut 3 slices in small cubes and the remaining slice in 4 triangles. -Place the bread cubes on top of the applesauce mixture. Mix together -cinnamon and sugar and sprinkle half of this over the bread cubes. Top -with remaining applesauce mixture and then with bread triangles, pushing -them down slightly into applesauce mixture. Sprinkle the remaining -cinnamon-sugar mixture over the pudding. Bake in a moderate oven -(350°F.) 30 minutes. Allow to cool before serving. Sweetened whipped -cream may be used as a topping, if desired. - _4 to 5 Servings_ - - -ORANGE MUFFINS - - 1½ cups sifted flour - 3 teaspoons baking powder - ¼ teaspoon salt - ¼ cup shortening - ¼ cup sugar - 2 eggs - ½ cup canned, unsweetened orange juice - -Sift together flour, baking powder and salt. Cream shortening; add sugar -gradually and cream together until light and fluffy. Add eggs and beat -well. Add orange juice alternately with dry ingredients, a small amount -at a time, beating after each addition until smooth. Bake in greased -muffin pans in a hot oven (450°F.) 20 minutes. - _12 Medium-sized Muffins_ - - -PINEAPPLE MERINGUE PIE - - [Illustration: uncaptioned] - - ¼ cup cornstarch - ¾ cup sugar - ½ teaspoon salt - 3 eggs, separated - 1 No. 2 can unsweetened pineapple juice - 1 tablespoon butter - 1 8-inch baked pie shell - 6 tablespoons sugar - dash of salt - -Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. -Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. -Cook over low heat, stirring constantly, until mixture thickens. Add -butter. Cool. Turn into pastry shell. Top with a meringue prepared by -beating egg whites with 6 tablespoons of sugar and salt. Bake in a -moderately hot oven (400°F.) 6 minutes or until meringue browns. - _Makes One 8-inch Pie_ - - -OLD-FASHIONED CHERRY SHORTCAKES - - 1 No. 2 can red sour pitted cherries packed in water[3] - ¾ cup sugar - 1 tablespoon cornstarch - ¼ teaspoon cinnamon - 2 cups sifted flour - 4 teaspoons baking powder - ½ teaspoon salt - 2 tablespoons sugar - ¼ cup shortening - 1 egg - milk - ½ cup heavy cream - 2 teaspoons sugar - -Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon -in a saucepan; stir in cherry juice. Cook, stirring constantly, until -mixture thickens and clears. Add cherries and chill. Sift together -flour, baking powder, salt and sugar; cut in shortening. Beat egg -slightly in a measuring cup and add enough milk to make ¾ cup liquid. -Combine with flour mixture to make a soft dough. Turn out on a lightly -floured board and roll ½-inch thick. Cut with a floured 2½-inch biscuit -cutter. Place on an ungreased cookie sheet and bake in a hot oven -(450°F.) 12 to 15 minutes. Split biscuits; butter and spoon cherry -mixture over bottom half, cover with top half and spoon more cherry -mixture over this. Beat cream and gradually add 2 teaspoons sugar; -continue beating until stiff. Serve on top of shortcakes. - _6 Individual Shortcakes_ - - -[3]Cherries packed in heavy syrup may be substituted. Reduce sugar to ½ - cup. - - - Note: _2 cups prepared biscuit mix may be substituted for flour, - baking powder, salt and shortening. Add the 2 tablespoons sugar to - biscuit mix. Add enough milk to egg to make ⅔ cup liquid. Proceed as - above._ - - -GRAPEFRUIT SURPRISE SALAD - - 1 No. 2 can grapefruit segments - 1 3-oz. package orange or lemon-flavored gelatin dessert - 2 tablespoons sugar - ⅛ teaspoon salt - 6 to 7 maraschino cherries - ½ 3-oz. package cream cheese - 2 tablespoons mayonnaise - -Drain grapefruit segments, reserving juice. Add sufficient water to -juice to make 2 cups liquid; heat to boiling point. Pour over gelatin -dessert, to which sugar and salt have been added, and stir until -dissolved. Chill until mixture begins to thicken. Cut cherries petal -fashion by quartering at stem end and cutting almost to center. Place -one in the bottom of each individual mold, spreading out the petals. -Soften cream cheese; add mayonnaise and blend. Roll into balls and place -one in the center of each cherry. Line molds with grapefruit segments. -Pour slightly thickened gelatin carefully over grapefruit and cheese. -Chill until firm. Unmold and garnish with watercress and serve with -fruit salad dressing. - _6 to 7 Individual Molds_ - - -CHOCOLATE REFRIGERATOR CAKE - - ½ cup canned chocolate syrup - 3 eggs, separated - ¼ teaspoon almond extract - 1 cup heavy cream - 12 lady fingers, split, or left-over cake - -Heat chocolate syrup over hot water. Remove from heat; add egg yolks, -one at a time, beating vigorously after each addition until mixture -thickens slightly. Cool and add almond extract. Beat ½ cup cream and -fold into chocolate mixture. Beat egg whites stiff but not dry; fold -into mixture. Line a refrigerator tray first with waxed paper then lady -fingers or cake. Pour half the chocolate mixture over the cake; cover -with another layer of cake, then remaining chocolate mixture and top -with cake. Chill in freezing compartment 3 hours or until firm. Whip -remaining ½ cup cream and serve as a topping on cake slices. - _6 to 8 Servings_ - - -PINEAPPLE MERINGUE CAKE - - ¾ cup sifted cake flour - ¾ teaspoon baking powder - ⅛ teaspoon salt - 2 eggs - ½ cup sugar - ¼ teaspoon grated lemon rind - 1 teaspoon lemon juice - 1 No. 2 can crushed pineapple - 2 egg whites - dash of salt - ¼ cup sugar - -Sift together dry ingredients. Beat eggs until light and lemon-colored. -Gradually add ½ cup sugar to eggs, beating constantly. Add lemon rind -and juice. Fold the dry ingredients gradually into egg mixture. Turn -into a greased 8-inch layer pan. Bake in a moderate oven (350°F.) 25 to -30 minutes. Remove from pan and cool. Drain pineapple; reserve juice for -sauce. Place cake on a baking sheet and spread crushed pineapple over -the top. Prepare a meringue by beating egg whites with dash of salt and -¼ cup sugar. Cover top and sides of cake with meringue. Return to oven -and bake in a moderately hot oven (400°F.) 6 minutes or until meringue -is lightly browned. Serve warm cut in wedges with Pineapple Sauce. - _6 Servings_ - - -PINEAPPLE SAUCE - - 2 tablespoons sugar - 1 tablespoon cornstarch - dash of salt - 2 egg yolks - 1 cup pineapple juice drained from No. 2 can crushed pineapple - -Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolks and -beat until smooth. Gradually stir in pineapple juice. Cook over medium -heat, stirring constantly, until mixture thickens and clears. Serve with -Pineapple Meringue Cake. - _Makes 1¼ cups sauce_ - - -BAKED COCOANUT PEAR - - 1 No. 2½ can pear halves - 1 tablespoon lemon juice - ¾ cup canned, moist, shredded cocoanut - -Drain pears; reserve juice. Sprinkle pears with lemon juice and roll in -cocoanut. Place, cut side down, on a greased cookie sheet or in a -greased, shallow, oblong baking dish. Bake in a hot oven (425°F.) 10 -minutes or until cocoanut browns. Serve warm with Cinnamon Sauce. - _8 Servings_ - - -CINNAMON SAUCE - - 1 tablespoon cornstarch - ½ teaspoon cinnamon - juice drained from 1 No. 2½ can pear halves - 1 tablespoon butter - -Combine cornstarch and cinnamon in a saucepan. Slowly stir in pear -juice. Cook, stirring constantly, until mixture thickens and clears. -Cook gently 3 minutes. Add butter and stir until melted. Serve warm or -cold over Baked Cocoanut Pears. - _1½ cups Sauce_ - - -PEAR COBBLER - - 1 No. 2½ can Bartlett pear halves - ⅓ cup canned, unsweetened orange juice - ¼ cup brown sugar - 1 tablespoon cornstarch - few grains of salt - 1 tablespoon sugar - 1 cup prepared biscuit mix - 6 tablespoons undiluted evaporated milk - ½ cup heavy cream, whipped (optional) - 2 tablespoons sugar - -Drain pears and reserve ⅔ cup juice. Place pears in bottom of a shallow -(10 × 6 × 1¾-inch) baking dish, cut side up. Combine fruit juices, brown -sugar, cornstarch and salt and pour over pears. Place in a hot oven -(425°F.) for 5 minutes. Combine sugar and biscuit mix and add evaporated -milk to make a soft dough. Drop in 6 spoonfuls on top of pears. Bake 15 -to 20 minutes longer at 425°F. or until biscuits are browned. If -desired, serve warm with heavy cream whipped with 2 tablespoons of -sugar. - _6 Servings_ - - Note: Canned Peach Halves may be substituted for pears in this recipe. - - - - - The Can Opener - - -The can opener should be regarded as permanent equipment—not as a -kitchen gadget. The average home probably uses a can opener more -frequently than any other piece of small equipment in the kitchen. - -There are dozens of makes of can openers on the market, ranging in price -from ten cents to several dollars. Some are made to be attached to the -wall—others are “hand” openers. Whatever type opener you prefer, you -should insist on good performance. - - -Requirements for a Good Can Opener - -1. _Open the can easily._ - -2. _Open either a round or oblong can._ - -3. _Leave a smooth not a jagged edge. (The better openers roll back the -edge for perfect smoothness.)_ - -4. _Can be easily washed and dried._ - -5. _The cutting blades so placed that they may be sharpened. (Steel -knives in the kitchen need sharpening, but you don’t expect a cheap -knife to stand as many sharpenings as one of fine steel. The blades of a -can opener are steel knives designed to do a special job of cutting -through the metal of a can.)_ - - -In addition to a regular can opener it is convenient to have an opener -especially designed for opening cans of liquid, such as fruit and -vegetable juices. - - [Illustration: WALL TYPE CAN OPENER] - - [Illustration: HAND TYPE CAN OPENER] - - [Illustration: JUICE TYPE CAN OPENER] - - [Illustration: CANCO - tested - HOME ECONOMICS SECTION - American Can Company - 100 PARK AVENUE, NEW YORK 17, N. Y.] - - A7-050-D.D. Printed in U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING -CANNED FOODS *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. 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