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<div>*** START OF THE PROJECT GUTENBERG EBOOK 66069 ***</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>*** END OF THE PROJECT GUTENBERG EBOOK 66069 ***</div>
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