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margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Choice Recipes and Menus using Canned Foods, by Anonymous</div> - -<div style='display:block; margin:1em 0'> -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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. 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. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Choice Recipes and Menus using Canned Foods</p> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: August 15, 2021 [eBook #66069]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING CANNED FOODS ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Choice Recipes and Menus using Canned Foods" width="655" height="1000" /> -</div> -<div class="box"> -<h1><span class="cur">Choice -<br />Recipes and Menus -<br />using -<br />Canned Foods</span></h1> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">A Guide to Common Can Sizes</span></h2> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="A Guide to Common Can Sizes" width="667" height="1000" /> -</div> -<table class="center"> -<tr><td class="cb">No. ½ FLAT </td><td class="l">Approximately 1 cup<br />7¾ to 8½ oz. </td><td class="l">Used principally for salmon.</td></tr> -<tr><td class="cb">No. 8Z TALL </td><td class="l">Approximately 1 cup<br />8 oz. (7¾ fl. oz.) </td><td class="l">Used for some vegetables and fruits, meat and fish products, specialties.</td></tr> -<tr><td class="cb">No. 300 </td><td class="l">Approximately 1¾ cups<br />14½ oz. (13½ fl. oz.) </td><td class="l">Used principally for meats and specialty items.</td></tr> -<tr><td class="cb">No. 1 TALL </td><td class="l">Approximately 2 cups<br />1 lb. (15 fl. oz.) </td><td class="l">Used principally for salmon, but some fruits, vegetables and specialties.</td></tr> -<tr><td class="cb">No. 303 </td><td class="l">Approximately 2 cups<br />1 lb. (15 fl. oz.) </td><td class="l">Used for vegetables, fruits and juices, soups, specialties.</td></tr> -<tr><td class="cb">No. 2 </td><td class="l">Approximately 2½ cups<br />1 lb. 4 oz. (1 pt. 2 fl. oz.) </td><td class="l">Used principally for vegetables, fruits and juices.</td></tr> -<tr><td class="cb">No. 2½ </td><td class="l">Approximately 3½ cups<br />1 lb. 13 oz. (1 pt. 10 fl. oz.) </td><td class="l">Used mainly for fruits; also for such vegetables as spinach, tomatoes, sauerkraut, beets and pumpkin.</td></tr> -<tr><td class="cb">No. 3 CYLINDER </td><td class="l">Approximately 5¾ cups<br />46 oz. (1 qt. 14 fl. oz.) </td><td class="l">Used primarily for fruit and vegetable juices.</td></tr> -<tr><td class="cb">No. 10 </td><td class="l">Approximately 12 cups<br />6 lbs. 9 oz. (3 qts.) </td><td class="l">Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores.</td></tr> -</table> -<div class="pb" id="Page_3">3</div> -<h2 id="c2"><span class="small">Your Canned Foods</span></h2> -<p>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.</p> -<p>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.</p> -<p>The convenient index, “<a href="#c25">What’s in Your Pantry</a>,” is -a successful key to your menu planning with commercially -canned foods.</p> -<p>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.</p> -<div class="img"> -<img src="images/p01t.jpg" id="ncfig2" alt="uncaptioned" width="600" height="416" /> -</div> -<div class="pb" id="Page_4">4</div> -<h2 id="c3"><span class="small">Menu Planning For Good Nutrition.</span></h2> -<p><span class="ss">Knowledge of the facts for good nutrition without the application will reap -no reward. To produce and maintain good health, daily menus should include:</span></p> -<h3 id="c4">EGGS</h3> -<div class="img"> -<img src="images/p02.jpg" id="ncfig3" alt="uncaptioned" width="456" height="328" /> -</div> -<p><i>One each day per person—or at least 3 -to 4 a week.</i></p> -<p>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.</p> -<h3 id="c5">LEAN MEAT, POULTRY OR FISH</h3> -<div class="img"> -<img src="images/p02c.jpg" id="ncfig4" alt="uncaptioned" width="445" height="386" /> -</div> -<p><i>One or more servings daily. (Fresh, -Canned or Frozen)</i></p> -<p>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.</p> -<h3 id="c6">FRUITS</h3> -<div class="img"> -<img src="images/p02e.jpg" id="ncfig5" alt="uncaptioned" width="423" height="375" /> -</div> -<p><i>One citrus fruit or juice—or tomato -juice. One other fruit. (Canned, Fresh -or Frozen)</i></p> -<p>Canned juices and fruits also offer an -economical variety to the menu and -can be included easily and quickly to -“pep up” appetites.</p> -<h3 id="c7">VEGETABLES</h3> -<div class="img"> -<img src="images/p02f.jpg" id="ncfig6" alt="uncaptioned" width="450" height="328" /> -</div> -<p><i>Three or more each day. (Canned, -Fresh or Frozen.) One green, leafy or -yellow vegetable. One other vegetable. -One potato.</i></p> -<p>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.</p> -<div class="pb" id="Page_5">5</div> -<h3 id="c8">CEREALS, BREADS, AND FLOUR</h3> -<div class="img"> -<img src="images/p02g.jpg" id="ncfig7" alt="uncaptioned" width="466" height="383" /> -</div> -<p><i>A cereal every day.</i></p> -<p><i>At least 2 servings of whole grain or -enriched white bread.</i></p> -<p>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.</p> -<h3 id="c9">SWEETS</h3> -<div class="img"> -<img src="images/p02h.jpg" id="ncfig8" alt="uncaptioned" width="366" height="333" /> -</div> -<p><i>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.</i></p> -<h3 id="c10">MILK</h3> -<div class="img"> -<img src="images/p02k.jpg" id="ncfig9" alt="uncaptioned" width="469" height="309" /> -</div> -<p><i>One quart for each child. One pint for -each adult. (Fresh or Evaporated)</i></p> -<p>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.</p> -<h3 id="c11">FATS</h3> -<div class="img"> -<img src="images/p02m.jpg" id="ncfig10" alt="uncaptioned" width="460" height="377" /> -</div> -<p><i>Two or more tablespoons butter or vitamin-fortified -margarine. Count salt pork -or bacon as a fat.</i></p> -<blockquote> -<p><span class="ss">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.</span></p> -</blockquote> -<div class="pb" id="Page_6">6</div> -<h2 id="c12"><span class="small">Choice Luncheon or Supper Menus</span></h2> -<p><span class="ss">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.</span></p> -<hr class="dwide" /> -<h3 id="c13">Menu #1</h3> -<p class="center">Hot Tomato Juice Cocktail—Crackers -<br />Crabmeat and Macaroni Salad<a class="fn" id="fr_1" href="#fn_1">[1]</a> -<br />Asparagus Spears -<br />Pear Cobbler<a class="fn" href="#fn_1">[1]</a> -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c14">Menu #2</h3> -<p class="center">Sliced Baked Ham -<br />Glazed Carrots and Pineapple Chunks<a class="fn" href="#fn_1">[1]</a> -<br />Green Beans -<br />Assorted Relishes (ripe olives, celery curls, radish roses) -<br />Corn Sticks -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c15">Menu #3</h3> -<p class="center">Quick Corned Beef Hash Loaf<a class="fn" href="#fn_1">[1]</a> -<br />Mustard Sauce -<br />Whole Kernel Corn -<br />Crispy Cole Slaw -<br />Assorted Hot Rolls -<br />Peaches in Orange Sauce<a class="fn" href="#fn_1">[1]</a> -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c16">Menu #4</h3> -<p class="center">Sliced Tongue -<br />Mustard-Horseradish Sauce -<br />Tomatoes with Herbs<a class="fn" href="#fn_1">[1]</a> -<br />Peas De Luxe<a class="fn" href="#fn_1">[1]</a> -<br />Shoestring Potatoes -<br />Old-Fashioned Cherry Shortcakes<a class="fn" href="#fn_1">[1]</a> -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c17">Menu #5</h3> -<p class="center">Chicken Noodle Casserole<a class="fn" href="#fn_1">[1]</a> -<br />Canned Cranberry Sauce -<br />Lettuce -<br />Roquefort Cheese Dressing -<br />Pear-Mint Sundae<a class="fn" href="#fn_1">[1]</a> -<br />Beverage</p> -<div class="pb" id="Page_7">7</div> -<hr class="dwide" /> -<h3 id="c18">Menu #6</h3> -<p class="center">Broiled Sardine Sandwich<a class="fn" href="#fn_1">[1]</a> -<br />Broiled or Sliced Tomatoes -<br />Spinach -<br />Pineapple Cream with Crunch Topping<a class="fn" href="#fn_1">[1]</a> -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c19">Menu #7</h3> -<p class="center">Baked Fruited Pork Loaf<a class="fn" href="#fn_1">[1]</a> -<br />Baked Spiced Sweet Potatoes<a class="fn" href="#fn_1">[1]</a> -<br />Green Bean and Onion Salad<a class="fn" href="#fn_1">[1]</a> -<br />Hot Buttered Corn Muffins -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c20">Menu #8</h3> -<p class="center">Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce<a class="fn" href="#fn_1">[1]</a> -<br />Cucumber Slices -<br />Radish Roses -<br />Deviled Eggs -<br />Scalloped Potatoes -<br />Cherry-Citrus Compote<a class="fn" href="#fn_1">[1]</a> -<br />Brownies -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c21">Menu #9</h3> -<p class="center">Luncheon Meat Chili<a class="fn" href="#fn_1">[1]</a> -<br />Bread Sticks -<br />Watercress Salad -<br />French Dressing with Herbs -<br />Applesauce a la Mode<a class="fn" href="#fn_1">[1]</a> -<br />Cookies -<br />Beverage</p> -<hr class="dwide" /> -<h3 id="c22">Menu #10</h3> -<p class="center">Hominy and Vienna Sausage au Gratin -<br />Mixed Green Salad -<br />Rolls -<br />Pineapple Meringue Pie -<br />Beverage</p> -<hr class="dwide" /> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a><i>For recipe, see “<a href="#c25">What’s in your Pantry</a>” index, pages 10 and 11.</i> -</div> -</div> -<div class="pb" id="Page_8">8</div> -<h2 id="c23"><span class="small">Using Commercially Canned Foods</span></h2> -<p>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:</p> -<div class="img"> -<img src="images/p04.jpg" id="ncfig11" alt="uncaptioned" width="500" height="478" /> -</div> -<p><span class="ss">1.</span> <i>Drain the liquid into a saucepan.</i></p> -<p><span class="ss">2.</span> <i>Boil it quickly to reduce the amount.</i></p> -<div class="img"> -<img src="images/p04a.jpg" id="ncfig12" alt="uncaptioned" width="500" height="518" /> -</div> -<p><span class="ss">3.</span> <i>Add the vegetable and heat quickly.</i></p> -<p><span class="ss">4.</span> <i>Season to the family’s taste and serve.</i></p> -<p class="tb">Instead of reducing the liquid in the can, it may be saved for soups, -sauces, gravies or vegetable cocktails. Do <i>not</i> throw it away as it contains -valuable nutrients.</p> -<p>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.</p> -<div class="pb" id="Page_9">9</div> -<h2 id="c24"><span class="small">FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS</span></h2> -<div class="img"> -<img src="images/p04e.jpg" id="ncfig13" alt="uncaptioned" width="161" height="599" /> -</div> -<p><b>1.</b> 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.</p> -<p><b>2.</b> 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.</p> -<p><b>3.</b> 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.</p> -<p><b>4.</b> 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.</p> -<p><b>5.</b> The use of commercially canned -foods saves many hours of preparation -of raw fruits, vegetables, fish and -meats, and also assures no waste.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c25"><span class="small">WHAT’S IN YOUR PANTRY?</span></h2> -<dl class="undent"><dd class="t"><i>Page</i></dd> -<dt><span class="rubric">Vegetables</span></dt> -<dt>ASPARAGUS</dt> -<dd class="t"><span class="lj">Asparagus on Toast</span> <a href="#Page_13">13</a></dd> -<dd class="t"><span class="lj">Corn and Asparagus Casserole</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="lj">Savory Vegetables</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <a href="#Page_20">20</a></dd> -<dt>BAKED BEANS</dt> -<dd class="t"><span class="lj">Creamy Baked Beans</span> <a href="#Page_13">13</a></dd> -<dt>BEETS</dt> -<dd class="t"><span class="lj">Beet Relish Salad</span> <a href="#Page_13">13</a></dd> -<dd class="t"><span class="lj">Chef’s Salad</span> <a href="#Page_23">23</a></dd> -<dt>CARROTS</dt> -<dd class="t"><span class="lj">Glazed Carrots and Pineapple Chunks</span> <a href="#Page_14">14</a></dd> -<dt>CORN</dt> -<dd class="t"><span class="lj">Casserole of Tuna Fish and Corn</span> <a href="#Page_34">34</a></dd> -<dd class="t"><span class="lj">Corn a la King</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="lj">Corn and Asparagus Casserole</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="lj">Corn Chowder</span> <a href="#Page_14">14</a></dd> -<dd class="t"><span class="lj">Hominy and Vienna Sausage Au Gratin</span> <a href="#Page_27">27</a></dd> -<dt>GREEN BEANS</dt> -<dd class="t"><span class="lj">Green Bean and Onion Salad</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="lj">Hot Spiced Green Beans</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="lj">Savory Vegetables</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <a href="#Page_20">20</a></dd> -<dt>HOMINY</dt> -<dd class="t"><span class="lj">Hominy and Vienna Sausage Au Gratin</span> <a href="#Page_27">27</a></dd> -<dt>KIDNEY BEANS</dt> -<dd class="t"><span class="lj">Broiled Kidney Bean Sandwich</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="lj">Frankfurter Salad Bowl</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="lj">Luncheon Meat Chili</span> <a href="#Page_22">22</a></dd> -<dt>LIMA BEANS</dt> -<dd class="t"><span class="lj">Lima Bean Skillet Meal</span> <a href="#Page_14">14</a></dd> -<dt>MUSHROOMS</dt> -<dd class="t"><span class="lj">Chicken Noodle Casserole</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="lj">Corn a la King</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="lj">Creamed Mushrooms on Toast</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="lj">Peas De Luxe</span> <a href="#Page_19">19</a></dd> -<dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <a href="#Page_28">28</a></dd> -<dd class="t"><span class="lj">Tuna Curry Casserole</span> <a href="#Page_28">28</a></dd> -<dd class="t"><span class="lj">Creamy Baked Beans</span> <a href="#Page_13">13</a></dd> -<dt>PEAS</dt> -<dd class="t"><span class="lj">Creamed Peas on Deviled Ham Toast</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="lj">Creamed Salmon De Luxe</span> <a href="#Page_34">34</a></dd> -<dd class="t"><span class="lj">Peas De Luxe</span> <a href="#Page_19">19</a></dd> -<dd class="t"><span class="lj">Peas French Style</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="lj">Savory Vegetables</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="lj">Tuna Vegetable Pie</span> <a href="#Page_31">31</a></dd> -<dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <a href="#Page_20">20</a></dd> -<dt>SAUERKRAUT</dt> -<dd class="t"><span class="lj">Sauerkraut with Apples</span> <a href="#Page_19">19</a></dd> -<dt>SPINACH</dt> -<dd class="t"><span class="lj">Poached Egg on Spinach</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="lj">Savory Vegetables</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="lj">Spinach Cheese Casserole</span> <a href="#Page_18">18</a></dd> -<dt>SWEET POTATOES</dt> -<dd class="t"><span class="lj">Baked Spiced Sweet Potatoes</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="lj">Sweet Potato and Sausage Casserole</span> <a href="#Page_25">25</a></dd> -<dt>TOMATOES</dt> -<dd class="t"><span class="lj">California Seafood Salad</span> <a href="#Page_31">31</a></dd> -<dd class="t"><span class="lj">Casserole of Tomatoes and Cabbage</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="lj">Lima Bean Skillet Meal</span> <a href="#Page_14">14</a></dd> -<dd class="t"><span class="lj">Luncheon Meat Chili</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <a href="#Page_28">28</a></dd> -<dd class="t"><span class="lj">Tomatoes with Herbs</span> <a href="#Page_19">19</a></dd> -<dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <a href="#Page_20">20</a></dd> -<dt><span class="rubric">Meat</span></dt> -<dt>CHICKEN</dt> -<dd class="t"><span class="lj">Chicken Noodle Casserole</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="lj">Curried Chicken Soup</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <a href="#Page_28">28</a></dd> -<dt>CORNED BEEF HASH</dt> -<dd class="t"><span class="lj">Hot Corned Beef Hash Sandwiches</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="lj">Quick Corned Beef Hash Loaf</span> <a href="#Page_27">27</a></dd> -<dt>DEVILED HAM</dt> -<dd class="t"><span class="lj">Creamed Peas on Deviled Ham Toast</span> <a href="#Page_18">18</a></dd> -<dt>FRANKFURTERS</dt> -<dd class="t"><span class="lj">Frankfurter Salad Bowl</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <a href="#Page_28">28</a></dd> -<dt>LUNCHEON MEAT</dt> -<dd class="t"><span class="lj">Baked Fruited Pork Loaf</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="lj">Breaded Luncheon Meat Slices</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="lj">Chef’s Salad</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="lj">Luncheon Meat Chili</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="lj">Macaroni and Cheese with Luncheon Meat</span> <a href="#Page_27">27</a></dd> -<dt>POTTED MEAT</dt> -<dd class="t"><span class="lj">Western Pancakes</span> <a href="#Page_21">21</a></dd> -<dt>SAUSAGE</dt> -<dd class="t"><span class="lj">Hominy and Vienna Sausage Au Gratin</span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="lj">Sweet Potato and Sausage Casserole</span> <a href="#Page_25">25</a></dd> -<dt>TONGUE</dt> -<dd class="t"><span class="lj">Chef’s Salad</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="lj">Tongue Supreme</span> <a href="#Page_28">28</a></dd> -<dt>TURKEY</dt> -<dd class="t"><span class="lj">Chicken Noodle Casserole</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <a href="#Page_28">28</a></dd> -<dt class="pb" id="Page_11">11</dt> -<dt><span class="rubric">Fish</span></dt> -<dt>CRABMEAT</dt> -<dd class="t"><span class="lj">Crabmeat and Macaroni Salad</span> <a href="#Page_34">34</a></dd> -<dd class="t"><span class="lj">Seafood Coquilles</span> <a href="#Page_32">32</a></dd> -<dt>LOBSTER</dt> -<dd class="t"><span class="lj">Lobster Club Sandwich</span> <a href="#Page_33">33</a></dd> -<dd class="t"><span class="lj">Seafood Coquilles</span> <a href="#Page_32">32</a></dd> -<dt>SALMON</dt> -<dd class="t"><span class="lj">Chilled Salmon</span> <a href="#Page_33">33</a></dd> -<dd class="t"><span class="lj">Creamed Salmon De Luxe</span> <a href="#Page_34">34</a></dd> -<dd class="t"><span class="lj">Salmon Bisque</span> <a href="#Page_22">22</a></dd> -<dt>SARDINES</dt> -<dd class="t"><span class="lj">Broiled Sardine Sandwich</span> <a href="#Page_29">29</a></dd> -<dd class="t"><span class="lj">Sardines and Noodles, Polonaise</span> <a href="#Page_32">32</a></dd> -<dd class="t"><span class="lj">Sardine and Olive Spread</span> <a href="#Page_32">32</a></dd> -<dt>SHRIMP</dt> -<dd class="t"><span class="lj">Shrimp Rice Casserole</span> <a href="#Page_29">29</a></dd> -<dt>TUNA FISH</dt> -<dd class="t"><span class="lj">California Seafood Salad</span> <a href="#Page_31">31</a></dd> -<dd class="t"><span class="lj">Casserole of Tuna Fish and Corn</span> <a href="#Page_34">34</a></dd> -<dd class="t"><span class="lj">Piquant Tuna Spread</span> <a href="#Page_29">29</a></dd> -<dd class="t"><span class="lj">Tuna Curry Casserole</span> <a href="#Page_28">28</a></dd> -<dd class="t"><span class="lj">Tuna Vegetable Pie</span> <a href="#Page_31">31</a></dd> -<dt><span class="rubric">Fruits and Desserts</span></dt> -<dt>APPLESAUCE</dt> -<dd class="t"><span class="lj">Applesauce a la Mode</span> <a href="#Page_35">35</a></dd> -<dd class="t"><span class="lj">Applesauce Bread Pudding</span> <a href="#Page_42">42</a></dd> -<dd class="t"><span class="lj">Applesauce Cake</span> <a href="#Page_39">39</a></dd> -<dd class="t"><span class="lj">Sweet Potato and Sausage Casserole</span> <a href="#Page_25">25</a></dd> -<dt>APRICOTS</dt> -<dd class="t"><span class="lj">Apricot Ice Cream</span> <a href="#Page_40">40</a></dd> -<dd class="t"><span class="lj">Fruit Juice Cocktails</span> <a href="#Page_41">41</a></dd> -<dt>CHERRIES</dt> -<dd class="t"><span class="lj">Cherry-Citrus Compote</span> <a href="#Page_35">35</a></dd> -<dd class="t"><span class="lj">Old-Fashioned Cherry Shortcakes</span> <a href="#Page_44">44</a></dd> -<dt>CRANBERRY</dt> -<dd class="t"><span class="lj">Nectar-Fruit Juice Cocktail</span> <a href="#Page_35">35</a></dd> -<dt>FRUIT COCKTAIL</dt> -<dd class="t"><span class="lj">Fruit Cocktail Ambrosia</span> <a href="#Page_40">40</a></dd> -<dd class="t"><span class="lj">Fruit Cocktail Fritters</span> <a href="#Page_39">39</a></dd> -<dt>FRUIT NECTAR</dt> -<dd class="t"><span class="lj">Nectar-Fruit Juice Cocktail</span> <a href="#Page_35">35</a></dd> -<dt>GRAPEFRUIT</dt> -<dd class="t"><span class="lj">Grapefruit Surprise Salad</span> <a href="#Page_44">44</a></dd> -<dt>ORANGE JUICE</dt> -<dd class="t"><span class="lj">Orange Muffins</span> <a href="#Page_43">43</a></dd> -<dd class="t"><span class="lj">Peaches in Orange Sauce</span> <a href="#Page_37">37</a></dd> -<dd class="t"><span class="lj">Pear Cobbler</span> <a href="#Page_46">46</a></dd> -<dt>PEACHES</dt> -<dd class="t"><span class="lj">Fruit Juice Cocktails</span> <a href="#Page_41">41</a></dd> -<dd class="t"><span class="lj">Peach Almond Ice Cream</span> <a href="#Page_40">40</a></dd> -<dd class="t"><span class="lj">Peaches in Orange Sauce</span> <a href="#Page_37">37</a></dd> -<dt>PEARS</dt> -<dd class="t"><span class="lj">Baked Cocoanut Pear</span> <a href="#Page_46">46</a></dd> -<dd class="t"><span class="lj">Fruit Juice Cocktails</span> <a href="#Page_41">41</a></dd> -<dd class="t"><span class="lj">Pear Cobbler</span> <a href="#Page_46">46</a></dd> -<dd class="t"><span class="lj">Pear Mint Ice Cream</span> <a href="#Page_40">40</a></dd> -<dd class="t"><span class="lj">Pear Sundae, Chocolate Mint Sauce</span> <a href="#Page_39">39</a></dd> -<dt>PINEAPPLE</dt> -<dd class="t"><span class="lj">Baked Fruited Pork Loaf</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="lj">Glazed Carrots and Pineapple Chunks</span> <a href="#Page_14">14</a></dd> -<dd class="t"><span class="lj">Nectar-Fruit Juice Cocktail</span> <a href="#Page_35">35</a></dd> -<dd class="t"><span class="lj">Pineapple Cream, Crunch Topping</span> <a href="#Page_41">41</a></dd> -<dd class="t"><span class="lj">Pineapple Meringue Cake</span> <a href="#Page_45">45</a></dd> -<dd class="t"><span class="lj">Pineapple Meringue Pie</span> <a href="#Page_43">43</a></dd> -<dd class="t"><span class="lj">Pineapple Sauce</span> <a href="#Page_45">45</a></dd> -<dt>PLUMS</dt> -<dd class="t"><span class="lj">Individual Purple Plum Puddings</span> <a href="#Page_37">37</a></dd> -<dd class="t"><span class="lj">Plum Sauce</span> <a href="#Page_37">37</a></dd> -<dt>PRUNES</dt> -<dd class="t"><span class="lj">Baked Fruited Pork Loaf</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="lj">Prune Souffle with Custard Sauce and Toasted Almonds</span> <a href="#Page_42">42</a></dd> -<dt>PUMPKIN</dt> -<dd class="t"><span class="lj">Pumpkin Cake</span> <a href="#Page_36">36</a></dd> -<dt><span class="rubric">Miscellaneous</span></dt> -<dt>CHOCOLATE SYRUP</dt> -<dd class="t"><span class="lj">Chocolate Refrigerator Cake</span> <a href="#Page_45">45</a></dd> -<dd class="t"><span class="lj">Pear Sundae, Chocolate Mint Sauce</span> <a href="#Page_39">39</a></dd> -<dt>COCOANUT</dt> -<dd class="t"><span class="lj">Baked Cocoanut Pear</span> <a href="#Page_46">46</a></dd> -<dd class="t"><span class="lj">Fruit Cocktail Ambrosia</span> <a href="#Page_40">40</a></dd> -<dt>COFFEE</dt> -<dd class="t"><span class="lj">Coffee Milk Shake</span> <a href="#Page_40">40</a></dd> -<dt>EVAPORATED MILK</dt> -<dd class="t"><span class="lj">Pear Cobbler</span> <a href="#Page_46">46</a></dd> -<dd class="t"><span class="lj">Shrimp Rice Casserole</span> <a href="#Page_29">29</a></dd> -<dt>NUTS</dt> -<dd class="t"><span class="lj">Maple Nut Frosting</span> <a href="#Page_36">36</a></dd> -<dt>SPAGHETTI</dt> -<dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <a href="#Page_28">28</a></dd></dl> -<div class="pb" id="Page_12">12</div> -<h2 id="c26"><span class="small">VEGETABLES</span></h2> -<div class="img"> -<img src="images/p06.jpg" id="ncfig14" alt="VEGETABLES" width="600" height="494" /> -</div> -<h3 id="c27">SAVORY VEGETABLES</h3> -<div class="verse"> -<p class="t0">1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.)</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">butter or margarine</p> -<p class="t0">chopped chives or parsley</p> -</div> -<p>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. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>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.</i></p> -</blockquote> -<h3 id="c28">POACHED EGG ON SPINACH</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can spinach</p> -<p class="t0">4 eggs, poached</p> -<p class="t0">1 <a href="#Page_13">Recipe Savory Sauce</a></p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_13">13</div> -<h3 id="c29">BEET RELISH SALAD</h3> -<div class="verse"> -<p class="t0">1 No. 2 can sliced beets</p> -<p class="t0">1 tablespoon sugar</p> -<p class="t0">1 tablespoon minced onion</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">2 tablespoons salad oil</p> -<p class="t0">¼ cup vinegar</p> -<p class="t0">6 lettuce cups</p> -<p class="t0">½ cup cottage cheese</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c30">CREAMY BAKED BEANS</h3> -<div class="verse"> -<p class="t0">1 1-lb. can baked beans in tomato sauce</p> -<p class="t0">¼ cup sour cream</p> -<p class="t0">1 tablespoon Chili sauce or catsup</p> -<p class="t0">1 teaspoon minced onion</p> -<p class="t0">¼ cup grated Cheddar cheese (1 oz.)</p> -</div> -<p>Combine all ingredients in a 1-quart casserole. Bake in a moderate oven -(350°F.) 25 minutes. -<span class="lr"><i>3 to 4 Servings</i></span></p> -<h3 id="c31">ASPARAGUS ON TOAST</h3> -<div class="verse"> -<p class="t0">1 No. 2 can asparagus spears</p> -<p class="t0">4 slices hot, buttered toast</p> -<p class="t0">1 <a href="#Page_13">recipe Savory Sauce</a></p> -</div> -<p>Heat asparagus and drain; reserve liquor for soup, gravy or vegetable juice -cocktail. Arrange spears on toast. Serve with Savory Sauce. -<span class="lr"><i>4 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>A thin slice of ham may be placed on the toast before arranging -the asparagus, if desired.</i></p> -</blockquote> -<h3 id="c32">SAVORY SAUCE</h3> -<div class="verse"> -<p class="t0">2 egg yolks</p> -<p class="t0">2 teaspoons finely chopped parsley</p> -<p class="t0">1 teaspoon grated onion</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon paprika</p> -<p class="t0">⅔ cup milk</p> -<p class="t0">2 teaspoons lemon juice</p> -</div> -<p>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. -<span class="lr"><i>⅔ Cup Sauce</i></span></p> -<div class="pb" id="Page_14">14</div> -<h3 id="c33">GLAZED CARROTS AND PINEAPPLE CHUNKS <a href="#Page_15">⇒ <i>page 15</i></a></h3> -<div class="verse"> -<p class="t0">1 No. 2 can sliced carrots<a class="fn" id="fr_2" href="#fn_2">[2]</a></p> -<p class="t0">½ cup pineapple chunks with ½ cup juice</p> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 tablespoon butter</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>Diced or Shoestring Carrots may be substituted. -</div> -</div> -<h3 id="c34">CORN CHOWDER</h3> -<div class="verse"> -<p class="t0">2 cups diced, raw potatoes</p> -<p class="t0">½ cup boiling water</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 quart milk</p> -<p class="t0">¼ pound salt pork, diced</p> -<p class="t0">¼ cup finely chopped onion</p> -<p class="t0">1 No. 2 can whole kernel corn</p> -<p class="t0">2¼ teaspoons salt</p> -<p class="t0">⅛ teaspoon pepper</p> -</div> -<p>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. -<span class="lr"><i>8 Servings</i></span></p> -<h3 id="c35">LIMA BEAN SKILLET MEAL</h3> -<div class="verse"> -<p class="t0">2 strips bacon</p> -<p class="t0">3 tablespoons chopped onion</p> -<p class="t0">2 tablespoons chopped green pepper</p> -<p class="t0">1 cup chopped celery</p> -<p class="t0">½ cup tomato juice</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of black pepper</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">1 No. 2½ can lima beans</p> -<p class="t0">2 cups cooked rice</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_15">15</div> -<div class="img"> -<img src="images/p07.jpg" id="ncfig15" alt="uncaptioned" width="667" height="1000" /> -</div> -<div class="pb" id="Page_16">16</div> -<h3 id="c36">GREEN BEAN AND ONION SALAD</h3> -<div class="verse"> -<p class="t0">1 No. 2 can cut green beans, drained</p> -<p class="t0">1 thinly sliced medium-sized onion</p> -<p class="t0">⅓ cup sliced radishes</p> -<p class="t0">¼ cup French dressing</p> -<p class="t0">5 lettuce cups</p> -</div> -<p>Marinate beans, onion and radishes in French dressing for several hours -in refrigerator. Arrange in lettuce cups. -<span class="lr"><i>5 Servings</i></span></p> -<h3 id="c37">CORN A LA KING</h3> -<div class="verse"> -<p class="t0">3 strips bacon</p> -<p class="t0">½ cup coarsely chopped celery</p> -<p class="t0">1 No. 2 can cream style corn</p> -<p class="t0">½ cup coarsely chopped canned mushrooms</p> -<p class="t0">2 tablespoons cream or top milk</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon paprika</p> -<p class="t0">6 slices toast</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c38">HOT SPICED GREEN BEANS</h3> -<div class="verse"> -<p class="t0">3 slices bacon</p> -<p class="t0">3 tablespoons bacon drippings</p> -<p class="t0">1 tablespoon chopped onion</p> -<p class="t0">3 tablespoons vinegar</p> -<p class="t0">¼ to ½ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">1 No. 2 can cut green beans, drained</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c39">PEAS FRENCH STYLE</h3> -<div class="verse"> -<p class="t0">1 No. 2 can peas</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">¼ cup chopped onion</p> -<p class="t0">2 cups finely shredded lettuce</p> -<p class="t0">½ teaspoon salt</p> -</div> -<p>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. -<span class="lr"><i>5 Servings</i></span></p> -<div class="pb" id="Page_17">17</div> -<div class="img"> -<img src="images/p08.jpg" id="ncfig16" alt="uncaptioned" width="800" height="495" /> -</div> -<h3 id="c40">CORN AND ASPARAGUS CASSEROLE</h3> -<div class="verse"> -<p class="t0">1 No. 2 can whole kernel corn</p> -<p class="t0">1 No. 300 can all green asparagus</p> -<p class="t0">½ cup milk</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">¼ teaspoon celery salt</p> -<p class="t0">1 tablespoon chopped parsley</p> -</div> -<p>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. -<span class="lr"><i>6 to 8 Servings</i></span></p> -<h3 id="c41">BROILED KIDNEY BEAN SANDWICH</h3> -<div class="verse"> -<p class="t0">1 No. 2 can kidney beans</p> -<p class="t0">1 tablespoon finely chopped onion</p> -<p class="t0">2 tablespoons catsup</p> -<p class="t0">¼ teaspoon Worcestershire sauce</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">3 hamburger buns, split</p> -<p class="t0">6 slices tomato (1 medium-sized)</p> -<p class="t0">3 strips bacon</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_18">18</div> -<h3 id="c42">CREAMED MUSHROOMS ON TOAST</h3> -<div class="verse"> -<p class="t0">1 8-oz. can mushroom buttons</p> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">2 teaspoons finely chopped onion</p> -<p class="t0">¼ cup flour</p> -<p class="t0">milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">1 teaspoon Worcestershire sauce</p> -<p class="t0">6 slices toast</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<p><i>MUSHROOMS IN CHEESE SAUCE</i>—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.</p> -<h3 id="c43">CREAMED PEAS ON DEVILED HAM TOAST</h3> -<div class="verse"> -<p class="t0">1 No. 2 can peas</p> -<p class="t0">milk</p> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">¼ cup flour</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">2 hard-cooked eggs, sliced</p> -<p class="t0">1 2¼-oz. can deviled ham</p> -<p class="t0">6 slices toast</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c44">SPINACH CHEESE CASSEROLE</h3> -<div class="verse"> -<p class="t0">½ lb. processed Cheddar cheese</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">1 No. 2½ can spinach, well drained</p> -<p class="t0">1 cup soft bread crumbs</p> -<p class="t0">3 strips bacon</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_19">19</div> -<h3 id="c45">SAUERKRAUT WITH APPLES</h3> -<div class="verse"> -<p class="t0">3 tart cooking apples</p> -<p class="t0">1 No. 2½ can sauerkraut</p> -<p class="t0">3 tablespoons butter</p> -<p class="t0">4 to 6 tablespoons sugar</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c46">TOMATOES WITH HERBS</h3> -<div class="verse"> -<p class="t0">1 No. 2 can tomatoes</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">2 tablespoons flour or 1 tablespoon cornstarch</p> -<p class="t0">½ teaspoon basil or marjoram</p> -<p class="t0">½ teaspoon sugar</p> -<p class="t0">dash of salt</p> -<p class="t0">dash of pepper</p> -</div> -<p>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. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<h3 id="c47">PEAS DE LUXE</h3> -<div class="img"> -<img src="images/p09.jpg" id="ncfig17" alt="uncaptioned" width="523" height="799" /> -</div> -<div class="verse"> -<p class="t0">1 No. 2 can peas</p> -<p class="t0">1 cup sliced celery</p> -<p class="t0">¼ cup liquor drained from peas</p> -<p class="t0">⅔ cup canned, sliced mushrooms</p> -<p class="t0">3 tablespoons chopped pimiento</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of pepper</p> -</div> -<p>Drain peas and reserve liquor. -Cook celery in pea liquor until -almost tender. Add other ingredients. -Heat thoroughly. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_20">20</div> -<h3 id="c48">CASSEROLE OF TOMATOES AND CABBAGE</h3> -<div class="verse"> -<p class="t0">1 tablespoon butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">1 No. 2 can tomatoes</p> -<p class="t0">1 tablespoon minced onion</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">4 cups finely shredded green cabbage</p> -<p class="t0">1 cup ½-inch bread cubes</p> -<p class="t0">¼ cup grated Cheddar cheese (1 oz.)</p> -</div> -<p>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. -<span class="lr"><i>5 to 6 Servings</i></span></p> -<h3 id="c49">BAKED SPICED SWEET POTATOES</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can sweet potatoes in syrup</p> -<p class="t0">2 teaspoons butter</p> -<p class="t0">1 tablespoon brown sugar</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">¼ teaspoon salt</p> -</div> -<p>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. -<span class="lr"><i>5 Servings</i></span></p> -<h3 id="c50">VEGETABLE JUICE COCKTAILS</h3> -<div class="verse"> -<p class="t0">¾ to 1 cup juice drained from either peas, beans or asparagus</p> -<p class="t0">2 cups canned tomato juice</p> -<p class="t0">3 to 4 sprigs of celery leaves</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">⅛ teaspoon minced onion</p> -<p class="t0">2 teaspoons lemon juice</p> -<p class="t0">2 drops Worcestershire sauce</p> -</div> -<p>Mix together vegetable juices; add celery leaves; cover tightly and chill for -an hour. Remove celery leaves; add remaining ingredients. Serve thoroughly -chilled. -<span class="lr"><i>5 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice.</i></p> -</blockquote> -<div class="pb" id="Page_21">21</div> -<h2 id="c51"><span class="small">MEAT AND FISH</span></h2> -<div class="img"> -<img src="images/p10.jpg" id="ncfig18" alt="MEAT AND FISH" width="600" height="503" /> -</div> -<h3 id="c52">WESTERN PANCAKES</h3> -<div class="verse"> -<p class="t0">1 5½-oz. can potted meat</p> -<p class="t0">4 eggs</p> -<p class="t0">¼ cup milk</p> -<p class="t0">1 tablespoon finely chopped onion</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">2 tablespoons bacon fat</p> -</div> -<p>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. -<span class="lr"><i>4 Servings or 16 Pancakes</i></span></p> -<h3 id="c53">FRANKFURTER SALAD BOWL</h3> -<div class="verse"> -<p class="t0">1 12-oz. can frankfurters, drained</p> -<p class="t0">1 No. 2 can kidney beans, drained</p> -<p class="t0">¾ cup sliced, sour pickles</p> -<p class="t0">½ cup French dressing</p> -<p class="t0">1 medium-sized head lettuce</p> -<p class="t0">½ large onion, thinly sliced</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_22">22</div> -<h3 id="c54">LUNCHEON MEAT CHILI</h3> -<div class="img"> -<img src="images/p11.jpg" id="ncfig19" alt="uncaptioned" width="800" height="612" /> -</div> -<div class="verse"> -<p class="t0">½ cup chopped onion</p> -<p class="t0">½ garlic clove, minced</p> -<p class="t0">2 tablespoons fat</p> -<p class="t0">½ cup chopped green pepper</p> -<p class="t0">1 12-oz. can luncheon meat, coarsely chopped</p> -<p class="t0">1 No. 2 can red kidney beans</p> -<p class="t0">1½ cups canned tomatoes</p> -<p class="t0">1 teaspoon Chili powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -</div> -<p>Sauté onion and garlic in fat. Add -remaining ingredients and simmer 30 -minutes. -<span class="lr"><i>5 Servings</i></span></p> -<h3 id="c55">HOT CORNED BEEF HASH SANDWICHES</h3> -<div class="verse"> -<p class="t0">1 1-lb. can corned beef hash</p> -<p class="t0">¼ cup sweet pickle relish</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">2 teaspoons grated onion</p> -<p class="t0">16 slices bread, toasted and buttered</p> -<p class="t0">2 medium-sized tomatoes, sliced</p> -</div> -<p>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. -<span class="lr"><i>8 Sandwiches</i></span></p> -<h3 id="c56">SALMON BISQUE</h3> -<div class="verse"> -<p class="t0">1 7¾-oz. can salmon</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">2 tablespoons finely chopped celery</p> -<p class="t0">2 tablespoons grated carrot</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">4 cups milk</p> -<p class="t0">2 slices onion</p> -<p class="t0">1 bay leaf</p> -<p class="t0">salt</p> -<p class="t0">pepper</p> -<p class="t0">1 teaspoon finely chopped parsley</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_23">23</div> -<h3 id="c57">CURRIED CHICKEN SOUP</h3> -<div class="verse"> -<p class="t0">1 10½-oz. can condensed cream of chicken soup</p> -<p class="t0">⅔ cup light cream or top milk</p> -<p class="t0">1 cup milk</p> -<p class="t0">1 teaspoon curry powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">chopped parsley</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c58">CHEF’S SALAD</h3> -<div class="img"> -<img src="images/p11a.jpg" id="ncfig20" alt="uncaptioned" width="800" height="603" /> -</div> -<div class="verse"> -<p class="t0">1 medium-sized head lettuce</p> -<p class="t0">1 cup watercress</p> -<p class="t0">½ 12-oz. can luncheon meat, cut in strips (1 cup)</p> -<p class="t0">1 6-oz. can tongue, cut in strips</p> -<p class="t0">½ cup drained, canned julienne beets</p> -<p class="t0">½ cup sliced celery</p> -<p class="t0">3 hard-cooked eggs, cut in eighths</p> -<p class="t0">1 teaspoon grated onion</p> -<p class="t0">1 3-oz. package cream cheese, cut in ½-inch cubes</p> -<p class="t0">½ cup French dressing</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_24">24</div> -<h3 id="c59">BREADED LUNCHEON MEAT SLICES</h3> -<div class="img"> -<img src="images/p12.jpg" id="ncfig21" alt="uncaptioned" width="800" height="482" /> -</div> -<div class="verse"> -<p class="t0">1 12-oz. can luncheon meat</p> -<p class="t0">½ cup dry bread crumbs</p> -<p class="t0">1 egg, slightly beaten</p> -<p class="t0">3 tablespoons fat</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c60">CHICKEN NOODLE CASSEROLE</h3> -<div class="verse"> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">¼ cup flour</p> -<p class="t0">1 cup canned condensed chicken broth</p> -<p class="t0">1 cup top milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">1 6-oz. can boned chicken or turkey, diced</p> -<p class="t0">1 4-oz. can button mushrooms</p> -<p class="t0">2 cups cooked noodles or spaghetti</p> -<p class="t0">⅓ cup chopped canned ripe olives</p> -<p class="t0">1 tablespoon grated onion</p> -<p class="t0">½ cup slivered almonds</p> -<p class="t0">½ cup dry bread crumbs</p> -<p class="t0">¼ cup grated Cheddar cheese (1 oz.)</p> -<p class="t0">2 tablespoons butter, melted</p> -</div> -<p>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. -<span class="lr"><i>6 Generous Servings</i></span></p> -<div class="pb" id="Page_25">25</div> -<h3 id="c61">SWEET POTATO AND SAUSAGE CASSEROLE</h3> -<div class="verse"> -<p class="t0">1 8-oz. can pork sausage links</p> -<p class="t0">1 No. 2 can sweet potatoes in heavy syrup</p> -<p class="t0">1 No. 2 can applesauce</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c62">BAKED FRUITED PORK LOAF</h3> -<div class="img"> -<img src="images/p12a.jpg" id="ncfig22" alt="uncaptioned" width="800" height="545" /> -</div> -<div class="verse"> -<p class="t0">1 12-oz. can luncheon meat, or chopped pressed ham</p> -<p class="t0">5 slices canned pineapple</p> -<p class="t0">20 whole cloves</p> -<p class="t0">5 teaspoons brown sugar</p> -<p class="t0">10 pitted canned prunes</p> -<p class="t0">¼ cup prune or pineapple juice</p> -</div> -<p>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. -<span class="lr"><i>5 Servings</i></span></p> -<div class="pb" id="Page_26">26</div> -<div class="img"> -<img src="images/p13.jpg" id="ncfig23" alt="uncaptioned" width="697" height="1000" /> -</div> -<div class="pb" id="Page_27">27</div> -<h3 id="c63">QUICK CORNED BEEF HASH LOAF <a href="#Page_26">⇒ <i class="sf">page 26</i></a></h3> -<div class="verse"> -<p class="t0">1 1-lb. can corned beef hash</p> -<p class="t0">1 tablespoon bacon fat, melted</p> -<p class="t0">1 tablespoon catsup or prepared mustard</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c64">MACARONI AND CHEESE WITH LUNCHEON MEAT</h3> -<div class="verse"> -<p class="t0">½ 8-oz. package macaroni</p> -<p class="t0">½ cup grated Cheddar cheese (2 oz.)</p> -<p class="t0">½ teaspoon Worcestershire sauce</p> -<p class="t0">1 drop Tabasco sauce</p> -<p class="t0">½ 12-oz. can luncheon meat, cut in ½-inch cubes</p> -<p class="t0">1½ cups medium white sauce</p> -<p class="t0">1 tablespoon butter, melted</p> -<p class="t0">⅓ cup dry bread crumbs</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>For 12 servings double ingredients and turn into a 3-quart casserole.</i></p> -</blockquote> -<h3 id="c65">HOMINY AND VIENNA SAUSAGE AU GRATIN</h3> -<div class="verse"> -<p class="t0">1 No. 2 can hominy</p> -<p class="t0">½ cup milk</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">½ cup grated Cheddar cheese (2 oz.)</p> -<p class="t0">1 4-oz. can Vienna sausage</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<p><i>Variation</i>: 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.</p> -<div class="pb" id="Page_28">28</div> -<h3 id="c66">TONGUE SUPREME</h3> -<div class="verse"> -<p class="t0">1 No. ½ flat can tongue</p> -<p class="t0">1 tablespoon butter or margarine</p> -<p class="t0">1 teaspoon minced onion</p> -<p class="t0">1 teaspoon chopped capers</p> -<p class="t0">1 tablespoon vinegar</p> -<p class="t0">¼ teaspoon sugar</p> -<p class="t0">½ tablespoon flour</p> -<p class="t0">½ cup water</p> -<p class="t0">1 tablespoon Chili sauce</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -</div> -<p>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. -<span class="lr"><i>3 to 4 Servings</i></span></p> -<h3 id="c67">SPAGHETTI SKILLET MEAL</h3> -<div class="verse"> -<p class="t0">1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters</p> -<p class="t0">½ cup sliced onion (1 medium onion)</p> -<p class="t0">¼ cup chopped green pepper</p> -<p class="t0">1 garlic clove, minced</p> -<p class="t0">¼ cup sliced canned mushrooms (optional)</p> -<p class="t0">2 tablespoons fat</p> -<p class="t0">1 15½-oz. can spaghetti in tomato sauce with cheese</p> -<p class="t0">½ cup tomato juice</p> -<p class="t0">¼ teaspoon salt</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c68">TUNA CURRY CASSEROLE</h3> -<div class="verse"> -<p class="t0">1 7-oz. can tuna fish</p> -<p class="t0">3 cups cooked rice</p> -<p class="t0">1 10½-oz. can condensed cream of mushroom soup</p> -<p class="t0">¼ cup water</p> -<p class="t0">⅓ cup sliced canned mushrooms</p> -<p class="t0">1 teaspoon curry powder</p> -</div> -<p>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. -<span class="lr"><i>5 to 6 Servings</i></span></p> -<div class="pb" id="Page_29">29</div> -<h3 id="c69">SHRIMP RICE CASSEROLE</h3> -<div class="verse"> -<p class="t0">1 5-oz. can shrimp</p> -<p class="t0">1 cup Cheddar cheese, grated (4 oz.)</p> -<p class="t0">1 cup evaporated milk</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of black pepper</p> -<p class="t0">2 cups cooked rice</p> -<p class="t0">2 tablespoons butter or margarine, melted</p> -<p class="t0">½ cup soft bread crumbs</p> -</div> -<p>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. -<span class="lr"><i>5 to 6 Servings</i></span></p> -<h3 id="c70">BROILED SARDINE SANDWICH</h3> -<div class="verse"> -<p class="t0">1 3¼-oz. can sardines</p> -<p class="t0">2 English muffins, split or 2 slices bread</p> -<p class="t0">prepared mustard</p> -<p class="t0">2 to 4 thin slices processed Cheddar cheese</p> -</div> -<p>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. -<span class="lr"><i>2 Servings</i></span></p> -<h3 id="c71">PIQUANT TUNA SPREAD</h3> -<div class="verse"> -<p class="t0">1 7-oz. can tuna fish</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon dry mustard</p> -<p class="t0">few grains cayenne</p> -<p class="t0">1 teaspoon flour</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">1 egg yolk</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">1½ tablespoons vinegar</p> -<p class="t0">1½ teaspoons butter</p> -</div> -<p>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. -<span class="lr"><i>4 to 5 Open Sandwiches</i></span></p> -<div class="pb" id="Page_30">30</div> -<div class="img"> -<img src="images/p14.jpg" id="ncfig24" alt="uncaptioned" width="708" height="1000" /> -</div> -<div class="pb" id="Page_31">31</div> -<h3 id="c72">CALIFORNIA SEAFOOD SALAD <a href="#Page_30">⇒ <i class="sf">page 30</i></a></h3> -<h4><i class="ss">ASPIC</i></h4> -<div class="verse"> -<p class="t0">2 tablespoons plain gelatin</p> -<p class="t0">½ cup cold water</p> -<p class="t0">1 No. 2 can tomato juice</p> -<p class="t0">1 teaspoon chopped onion</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon celery salt</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">2 tablespoons vinegar</p> -</div> -<h4><i class="ss">SALAD</i></h4> -<div class="verse"> -<p class="t0">1 7-oz. can tuna fish, flaked</p> -<p class="t0">1 cup diced celery</p> -<p class="t0">1 cup diced avocado (½ avocado)</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of white pepper</p> -<p class="t0">¼ cup salad dressing</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">grapefruit sections</p> -<p class="t0">avocado slices (½ avocado)</p> -<p class="t0">watercress</p> -</div> -<p><i>Aspic</i><span class="hst"> Soften</span> 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.</p> -<p><i>Salad</i><span class="hst"> Toss</span> 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. -<span class="lr"><i>6 Servings</i></span></p> -<p><i>For 12 Servings</i>—Increase gelatin to 5 tablespoons and double remaining -ingredients. Pour aspic into a 2-quart ring mold.</p> -<h3 id="c73">TUNA VEGETABLE PIE</h3> -<div class="verse"> -<p class="t0">1 cup diced potatoes</p> -<p class="t0">½ cup sliced celery</p> -<p class="t0">1 tablespoon chopped onion</p> -<p class="t0">1 7-oz. can tuna fish</p> -<p class="t0">1 No. 2 can peas</p> -<p class="t0">1 pimiento, chopped</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">pastry to cover 8-inch baking dish</p> -<p class="t0">⅓ cup grated Cheddar cheese</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_32">32</div> -<h3 id="c74">SEAFOOD COQUILLES</h3> -<div class="img"> -<img src="images/p15.jpg" id="ncfig25" alt="uncaptioned" width="600" height="603" /> -</div> -<div class="verse"> -<p class="t0">1 6-oz. can lobster or crabmeat</p> -<p class="t0">1 4-oz. can mushrooms, sliced</p> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">¼ cup flour</p> -<p class="t0">1⅔ cups milk</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">2 tablespoons chopped green pepper</p> -<p class="t0">2 tablespoons dry bread crumbs</p> -</div> -<p>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. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<h3 id="c75">SARDINE AND OLIVE SPREAD</h3> -<div class="verse"> -<p class="t0">1 3¼-oz. can sardines in oil</p> -<p class="t0">½ cup chopped, stuffed olives</p> -<p class="t0">2 tablespoons mayonnaise</p> -<p class="t0">1 tablespoon Chili sauce</p> -</div> -<p>Mash sardines with oil until blended. Combine with olives, mayonnaise -and Chili sauce. Serve on crackers or small rounds of bread. -<span class="lr"><i>1 cup Spread</i></span></p> -<h3 id="c76">SARDINES AND NOODLES, POLONAISE</h3> -<div class="verse"> -<p class="t0">½ 8-oz. package wide egg noodles</p> -<p class="t0">1 quart boiling water</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 15-oz. can sardines in tomato sauce</p> -<p class="t0">¼ cup fine dry bread crumbs</p> -<p class="t0">2 tablespoons butter or margarine</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_33">33</div> -<h3 id="c77">LOBSTER CLUB SANDWICH</h3> -<div class="verse"> -<p class="t0">4 slices bacon</p> -<p class="t0">1 6-oz. can lobster</p> -<p class="t0">12 slices toast</p> -<p class="t0">butter</p> -<p class="t0">1 large tomato, sliced</p> -<p class="t0">lettuce</p> -<p class="t0">mayonnaise</p> -</div> -<p>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. -<span class="lr"><i>4 Sandwiches</i></span></p> -<h3 id="c78">CHILLED SALMON</h3> -<div class="img"> -<img src="images/p15a.jpg" id="ncfig26" alt="uncaptioned" width="800" height="467" /> -</div> -<div class="verse"> -<p class="t0">1 8-oz. or 1-lb. can salmon</p> -</div> -<p>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. -<span class="lr"><i>3 to 6 Servings</i></span></p> -<p><i>CUCUMBER-CHIVE SAUCE</i>—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.)</p> -<p><i>OLIVE-CELERY SAUCE</i>—Combine ½ cup sour cream, ½ cup mayonnaise, -3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, -and chill. (1¼ cups sauce.)</p> -<div class="pb" id="Page_34">34</div> -<h3 id="c79">CASSEROLE OF TUNA FISH AND CORN</h3> -<div class="verse"> -<p class="t0">¾ cup canned, drained whole kernel corn</p> -<p class="t0">1 cup soft bread crumbs</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">dash of pepper</p> -<p class="t0">⅛ teaspoon powdered thyme</p> -<p class="t0">1 teaspoon minced onion</p> -<p class="t0">¼ cup milk</p> -<p class="t0">2 tablespoons butter or margarine, melted</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 cup milk</p> -<p class="t0">1 13-oz. can tuna fish, drained</p> -</div> -<p>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. -<span class="lr"><i>5 Servings</i></span></p> -<h3 id="c80">CREAMED SALMON DE LUXE</h3> -<div class="verse"> -<p class="t0">1 7¾-oz. can salmon</p> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">¼ cup flour</p> -<p class="t0">dash of pepper</p> -<p class="t0">1¾ cups milk</p> -<p class="t0">1 tablespoon chopped anchovies</p> -<p class="t0">1 cup drained, canned peas</p> -<p class="t0">1 teaspoon chopped parsley</p> -<p class="t0">5 slices toast</p> -</div> -<p>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. -<span class="lr"><i>5 Servings</i></span></p> -<h3 id="c81">CRABMEAT AND MACARONI SALAD</h3> -<div class="verse"> -<p class="t0">1 7½-oz. can crabmeat</p> -<p class="t0">2 cups cooked macaroni (½ 8-oz. package)</p> -<p class="t0">2 tablespoons chopped green pepper</p> -<p class="t0">1 tablespoon chopped pimiento</p> -<p class="t0">¼ cup sliced celery</p> -<p class="t0">2 tablespoons sliced radishes</p> -<p class="t0">2 teaspoons grated onion</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">dash of Tabasco sauce</p> -<p class="t0">½ cup mayonnaise or salad dressing</p> -<p class="t0">6 lettuce cups</p> -</div> -<p>Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, -except lettuce, and toss together lightly. Serve in lettuce cups. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_35">35</div> -<h2 id="c82"><span class="small">FRUITS AND DESSERTS</span></h2> -<div class="img"> -<img src="images/p16.jpg" id="ncfig27" alt="FRUITS AND DESSERTS" width="600" height="531" /> -</div> -<h3 id="c83">APPLESAUCE A LA MODE</h3> -<div class="verse"> -<p class="t0">1 No. 2 can applesauce, chilled</p> -<p class="t0">½ pint vanilla ice cream</p> -<p class="t0">nutmeg, mace or cinnamon</p> -</div> -<p>Divide applesauce in four serving dishes and top with a spoonful or scoop of -ice cream. Sprinkle ice cream with preferred spice. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c84">CHERRY-CITRUS COMPOTE</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can Royal Anne cherries</p> -<p class="t0">5 tablespoons sugar</p> -<p class="t0">4 thin slices orange</p> -<p class="t0">4 thin slices lemon</p> -</div> -<p>Drain cherries and reserve juice. Add sugar, orange and lemon slices to -juice and simmer gently 15 minutes. Add cherries and chill. -<span class="lr"><i>8 Servings</i></span></p> -<h3 id="c85">NECTAR-FRUIT JUICE COCKTAIL</h3> -<div class="verse"> -<p class="t0">1 12-oz. can apricot, peach or pear nectar, chilled</p> -<p class="t0">½ cup grape juice, cranberry juice or pineapple juice, chilled</p> -</div> -<p>Shake chilled nectar thoroughly and combine with juice. Stir well to blend. -Serve immediately. -<span class="lr"><i>3 to 4 Servings</i></span></p> -<div class="pb" id="Page_36">36</div> -<h3 id="c86">PUMPKIN CAKE</h3> -<div class="img"> -<img src="images/p17.jpg" id="ncfig28" alt="uncaptioned" width="800" height="467" /> -</div> -<div class="verse"> -<p class="t0">3 cups sifted cake flour</p> -<p class="t0">5 teaspoons baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">¼ teaspoon ground clove</p> -<p class="t0">¼ teaspoon cardamom</p> -<p class="t0">1¼ cups canned pumpkin</p> -<p class="t0">½ cup milk</p> -<p class="t0">½ cup shortening</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">3 eggs</p> -</div> -<p>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. -<span class="lr"><i>Two 9-inch Layers</i></span></p> -<h3 id="c87">MAPLE NUT FROSTING</h3> -<div class="verse"> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">2 cups sifted confectioners’ sugar</p> -<p class="t0">3 tablespoons hot water</p> -<p class="t0">¼ teaspoon maple flavoring</p> -<p class="t0">¼ cup chopped walnuts</p> -</div> -<p>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. -<span class="lr"><i>Frosting for tops of two 9-inch Layers</i></span></p> -<div class="pb" id="Page_37">37</div> -<h3 id="c88">INDIVIDUAL PURPLE PLUM PUDDINGS</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can purple plums</p> -<p class="t0">2 cups sifted flour</p> -<p class="t0">4 teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">¼ cup shortening</p> -<p class="t0">1 cup milk</p> -</div> -<p>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. -<span class="lr"><i>8 Individual Puddings</i></span></p> -<h3 id="c89">PLUM SAUCE</h3> -<div class="verse"> -<p class="t0">2 tablespoons cornstarch</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">juice drained from 1 No. 2½ can purple plums or prunes</p> -<p class="t0">1 teaspoon lemon juice</p> -<p class="t0">1 tablespoon butter</p> -</div> -<p>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. -<span class="lr"><i>Scant 2 Cups Sauce</i></span></p> -<h3 id="c90">PEACHES IN ORANGE SAUCE</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can peach halves or slices</p> -<p class="t0">¼ cup brown sugar</p> -<p class="t0">2 teaspoons cornstarch</p> -<p class="t0">dash of salt</p> -<p class="t0">½ cup canned orange juice</p> -<p class="t0">3 whole cloves</p> -<p class="t0">3 whole allspice</p> -</div> -<p>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. -<span class="lr"><i>6 to 8 Servings</i></span></p> -<div class="pb" id="Page_38">38</div> -<div class="img"> -<img src="images/p18.jpg" id="ncfig29" alt="uncaptioned" width="696" height="1001" /> -</div> -<div class="pb" id="Page_39">39</div> -<h3 id="c91">PEAR SUNDAE WITH CHOCOLATE MINT SAUCE <a href="#Page_38">⇒ <i class="sf">page 38</i></a></h3> -<div class="verse"> -<p class="t0">½ to 1 cup canned chocolate syrup, chilled</p> -<p class="t0">2 to 4 drops mint extract</p> -<p class="t0">1 No. 2½ can pear halves, drained and chilled</p> -<p class="t0">½ to 1 pint vanilla ice cream</p> -</div> -<p>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. -<span class="lr"><i>4 to 8 Servings</i></span></p> -<h3 id="c92">FRUIT COCKTAIL FRITTERS</h3> -<div class="verse"> -<p class="t0">1½ cups sifted flour</p> -<p class="t0">1½ teaspoons baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 tablespoon sugar</p> -<p class="t0">2 eggs</p> -<p class="t0">½ cup milk</p> -<p class="t0">1 cup well-drained, canned fruit cocktail</p> -<p class="t0">deep fat for frying</p> -</div> -<p>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. -<span class="lr"><i>5 Servings or 15 Fritters</i></span></p> -<h3 id="c93">APPLESAUCE CAKE</h3> -<div class="verse"> -<p class="t0">2½ cups sifted flour</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">1 teaspoon baking powder</p> -<p class="t0">1 teaspoon baking soda</p> -<p class="t0">1¼ teaspoons salt</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">½ teaspoon cloves</p> -<p class="t0">½ cup shortening</p> -<p class="t0">1½ cups canned, unsweetened applesauce</p> -<p class="t0">2 eggs, unbeaten</p> -<p class="t0">1 cup chopped, seedless raisins</p> -<p class="t0">1 cup chopped walnuts</p> -</div> -<p>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. -<span class="lr"><i>One 5 × 9-inch Loaf Cake</i></span></p> -<div class="pb" id="Page_40">40</div> -<h3 id="c94">APRICOT ICE CREAM</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can whole apricots</p> -<p class="t0">½ to ¾ cup powdered sugar</p> -<p class="t0">1 cup heavy cream</p> -</div> -<p>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. -<span class="lr"><i>1¼ Quarts</i></span></p> -<h4><i class="ss">VARIATIONS:</i></h4> -<p><i>PEACH ALMOND ICE CREAM</i>—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. -<span class="lr"><i>1¼ Quarts</i></span></p> -<p><i>PEAR MINT ICE CREAM</i>—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. -<span class="lr"><i>1¼ Quarts</i></span></p> -<h3 id="c95">COFFEE MILK SHAKE</h3> -<div class="verse"> -<p class="t0">1 cup cold milk</p> -<p class="t0">½ cup cold, strong coffee</p> -<p class="t0">1 tablespoon sugar</p> -<p class="t0">cinnamon</p> -</div> -<p>Combine milk, coffee and sugar in a shaker or tightly covered jar and shake -until well blended. Serve immediately.</p> -<p><i>Frosted Coffee Milk Shake</i>—add ¼ cup vanilla ice cream to the above ingredients -and shake until well blended. Serve immediately with a dash of -cinnamon. -<span class="lr"><i>Makes 1 Large or 2 Medium-sized Drinks</i></span></p> -<h3 id="c96">FRUIT COCKTAIL AMBROSIA</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can fruit cocktail</p> -<p class="t0">¼ cup honey</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">2 medium-sized bananas</p> -<p class="t0">¾ cup canned, moist, shredded cocoanut</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_41">41</div> -<h3 id="c97">FRUIT JUICE COCKTAILS</h3> -<div class="img"> -<img src="images/p19.jpg" id="ncfig30" alt="uncaptioned" width="800" height="452" /> -</div> -<div class="verse"> -<p class="t0">1 or 1¼ cups juice drained from canned fruit (peaches, pears, apricots, etc.)</p> -<p class="t0">1 cup ginger ale</p> -<p class="t0">2 teaspoons lemon juice</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c98">PINEAPPLE CREAM WITH CRUNCH TOPPING</h3> -<div class="verse"> -<p class="t0">1½ cups milk</p> -<p class="t0">1 3-oz. package vanilla pudding</p> -<p class="t0">1 No. 1 flat can sliced pineapple</p> -</div> -<p>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.</p> -<h3 id="c99"><i>CRUNCH TOPPING:</i></h3> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons brown sugar</p> -<p class="t0">½ cup cornflakes</p> -<p class="t0">2 tablespoons chopped nuts</p> -</div> -<p>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. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_42">42</div> -<h3 id="c100">PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS</h3> -<h4>SOUFFLE:</h4> -<div class="verse"> -<p class="t0">4 egg whites</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">1 4¾-oz. can strained prunes</p> -</div> -<h4>SAUCE:</h4> -<div class="verse"> -<p class="t0">1½ cups milk</p> -<p class="t0">3 tablespoons sugar</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">4 egg yolks</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">¼ teaspoon almond extract or ½ teaspoon vanilla extract</p> -<p class="t0">2 tablespoons chopped toasted almonds</p> -</div> -<p><i>Souffle</i>:<span class="hst"> Beat</span> 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.</p> -<p><i>Sauce</i>:<span class="hst"> Combine</span> 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. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<h3 id="c101">APPLESAUCE BREAD PUDDING</h3> -<div class="verse"> -<p class="t0">1 No. 2 can applesauce</p> -<p class="t0">1 teaspoon lemon juice</p> -<p class="t0">½ cup seedless raisins</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">4 slices day-old bread</p> -<p class="t0">¾ teaspoon cinnamon</p> -<p class="t0">2 tablespoons sugar</p> -</div> -<p>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. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<div class="pb" id="Page_43">43</div> -<h3 id="c102">ORANGE MUFFINS</h3> -<div class="verse"> -<p class="t0">1½ cups sifted flour</p> -<p class="t0">3 teaspoons baking powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ cup shortening</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">2 eggs</p> -<p class="t0">½ cup canned, unsweetened orange juice</p> -</div> -<p>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. -<span class="lr"><i>12 Medium-sized Muffins</i></span></p> -<h3 id="c103">PINEAPPLE MERINGUE PIE</h3> -<div class="img"> -<img src="images/p20.jpg" id="ncfig31" alt="uncaptioned" width="800" height="546" /> -</div> -<div class="verse"> -<p class="t0">¼ cup cornstarch</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">3 eggs, separated</p> -<p class="t0">1 No. 2 can unsweetened pineapple juice</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">1 8-inch baked pie shell</p> -<p class="t0">6 tablespoons sugar</p> -<p class="t0">dash of salt</p> -</div> -<p>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. -<span class="lr"><i>Makes One 8-inch Pie</i></span></p> -<div class="pb" id="Page_44">44</div> -<h3 id="c104">OLD-FASHIONED CHERRY SHORTCAKES</h3> -<div class="verse"> -<p class="t0">1 No. 2 can red sour pitted cherries packed in water<a class="fn" id="fr_3" href="#fn_3">[3]</a></p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">2 cups sifted flour</p> -<p class="t0">4 teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">¼ cup shortening</p> -<p class="t0">1 egg</p> -<p class="t0">milk</p> -<p class="t0">½ cup heavy cream</p> -<p class="t0">2 teaspoons sugar</p> -</div> -<p>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. -<span class="lr"><i>6 Individual Shortcakes</i></span></p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_3" href="#fr_3">[3]</a>Cherries packed in heavy syrup may be substituted. Reduce sugar to ½ cup. -</div> -</div> -<blockquote> -<p><span class="sc">Note</span>: <i>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.</i></p> -</blockquote> -<h3 id="c105">GRAPEFRUIT SURPRISE SALAD</h3> -<div class="verse"> -<p class="t0">1 No. 2 can grapefruit segments</p> -<p class="t0">1 3-oz. package orange or lemon-flavored gelatin dessert</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">6 to 7 maraschino cherries</p> -<p class="t0">½ 3-oz. package cream cheese</p> -<p class="t0">2 tablespoons mayonnaise</p> -</div> -<p>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. -<span class="lr"><i>6 to 7 Individual Molds</i></span></p> -<div class="pb" id="Page_45">45</div> -<h3 id="c106">CHOCOLATE REFRIGERATOR CAKE</h3> -<div class="verse"> -<p class="t0">½ cup canned chocolate syrup</p> -<p class="t0">3 eggs, separated</p> -<p class="t0">¼ teaspoon almond extract</p> -<p class="t0">1 cup heavy cream</p> -<p class="t0">12 lady fingers, split, or left-over cake</p> -</div> -<p>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. -<span class="lr"><i>6 to 8 Servings</i></span></p> -<h3 id="c107">PINEAPPLE MERINGUE CAKE</h3> -<div class="verse"> -<p class="t0">¾ cup sifted cake flour</p> -<p class="t0">¾ teaspoon baking powder</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">2 eggs</p> -<p class="t0">½ cup sugar</p> -<p class="t0">¼ teaspoon grated lemon rind</p> -<p class="t0">1 teaspoon lemon juice</p> -<p class="t0">1 No. 2 can crushed pineapple</p> -<p class="t0">2 egg whites</p> -<p class="t0">dash of salt</p> -<p class="t0">¼ cup sugar</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c108">PINEAPPLE SAUCE</h3> -<div class="verse"> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">dash of salt</p> -<p class="t0">2 egg yolks</p> -<p class="t0">1 cup pineapple juice drained from No. 2 can crushed pineapple</p> -</div> -<p>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. -<span class="lr"><i>Makes 1¼ cups sauce</i></span></p> -<div class="pb" id="Page_46">46</div> -<h3 id="c109">BAKED COCOANUT PEAR</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can pear halves</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">¾ cup canned, moist, shredded cocoanut</p> -</div> -<p>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. -<span class="lr"><i>8 Servings</i></span></p> -<h3 id="c110">CINNAMON SAUCE</h3> -<div class="verse"> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">juice drained from 1 No. 2½ can pear halves</p> -<p class="t0">1 tablespoon butter</p> -</div> -<p>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. -<span class="lr"><i>1½ cups Sauce</i></span></p> -<h3 id="c111">PEAR COBBLER</h3> -<div class="verse"> -<p class="t0">1 No. 2½ can Bartlett pear halves</p> -<p class="t0">⅓ cup canned, unsweetened orange juice</p> -<p class="t0">¼ cup brown sugar</p> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">few grains of salt</p> -<p class="t0">1 tablespoon sugar</p> -<p class="t0">1 cup prepared biscuit mix</p> -<p class="t0">6 tablespoons undiluted evaporated milk</p> -<p class="t0">½ cup heavy cream, whipped (optional)</p> -<p class="t0">2 tablespoons sugar</p> -</div> -<p>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. -<span class="lr"><i>6 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: Canned Peach Halves may be substituted for pears in this recipe.</p> -</blockquote> -<div class="pb" id="Page_47">47</div> -<h2 id="c112"><span class="small">The Can Opener</span></h2> -<p>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.</p> -<p>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.</p> -<h3 id="c113">Requirements for a Good Can Opener</h3> -<p><span class="ss">1.</span> <i>Open the can easily.</i></p> -<p><span class="ss">2.</span> <i>Open either a round or oblong can.</i></p> -<p><span class="ss">3.</span> <i>Leave a smooth not a jagged edge. -(The better openers roll back the edge -for perfect smoothness.)</i></p> -<p><span class="ss">4.</span> <i>Can be easily washed and dried.</i></p> -<p><span class="ss">5.</span> <i>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.)</i></p> -<p class="tb">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.</p> -<div class="img" id="fig1"> -<img src="images/p21a.jpg" alt="" width="600" height="414" /> -<p class="pcap"><span class="ss">WALL TYPE CAN OPENER</span></p> -</div> -<div class="img" id="fig2"> -<img src="images/p21b.jpg" alt="" width="600" height="412" /> -<p class="pcap"><span class="ss">HAND TYPE CAN OPENER</span></p> -</div> -<div class="img" id="fig3"> -<img src="images/p21c.jpg" alt="" width="600" height="488" /> -<p class="pcap"><span class="ss">JUICE TYPE CAN OPENER</span></p> -</div> -<div class="pb" id="Page_48">48</div> -<div class="img" id="fig4"> -<img src="images/p22.jpg" alt="" width="661" height="1001" /> -<p class="pcap"><span class="ss"><span class="center">CANCO -<br />tested -<br /><span class="smallest">HOME ECONOMICS SECTION</span> -<br /><span class="sc">American Can Company</span> -<br /><span class="smallest">100 PARK AVENUE, NEW YORK 17, N. Y.</span></span></span></p> -</div> -<p class="jr1"><span class="ssn smaller">A7-050-D.D. Printed in U.S.A.</span></p> -<h2 id="trnotes">Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING CANNED FOODS ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -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. 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