105 chapters
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105 chapters
Your Canned Foods
Your Canned Foods
The Home Economics Section of the American Can Company has prepared this new recipe book to help you use canned foods in a greater variety of ways. These recipes have been created in the Canco Testing Kitchen to give you new food dishes that are colorful, easy to prepare and high in nutritive value. Simple enough for successful preparation by beginners, they offer a challenge to the more experienced cook. The convenient index, “ What’s in Your Pantry ,” is a successful key to your menu planning
43 minute read
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EGGS
EGGS
One each day per person—or at least 3 to 4 a week. Eggs may be served plain as poached, scrambled, hard-cooked, or in an omelet; in cooking as soufflés, custards, sauces, breads or cakes and salads....
10 minute read
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LEAN MEAT, POULTRY OR FISH
LEAN MEAT, POULTRY OR FISH
One or more servings daily. (Fresh, Canned or Frozen) Different kinds of meat, poultry and fish are necessary for variety of food value and flavor. The many canned meats, poultry and fish available make nutritious meals quick and easy to prepare. Include occasionally on your menus, liver, kidney, salmon, sardines, tuna, herring or mackerel....
16 minute read
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FRUITS
FRUITS
One citrus fruit or juice—or tomato juice. One other fruit. (Canned, Fresh or Frozen) Canned juices and fruits also offer an economical variety to the menu and can be included easily and quickly to “pep up” appetites....
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VEGETABLES
VEGETABLES
Three or more each day. (Canned, Fresh or Frozen.) One green, leafy or yellow vegetable. One other vegetable. One potato. Canned vegetables offer the necessary variety to your menus. There is no waste to canned vegetables; the entire contents of the can should be used. It is wise to include one raw vegetable each day, especially salad greens....
16 minute read
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CEREALS, BREADS, AND FLOUR
CEREALS, BREADS, AND FLOUR
A cereal every day. At least 2 servings of whole grain or enriched white bread. Whole grain, restored or enriched cereals are important in everyday meals; use ready-to-eat or cooked, for breakfast with milk and fruit, in cookies, puddings or in meat and fish loaves. Serve creamed dishes on toast; make bread stuffings and puddings. Use enriched white flour in home-made-breads, gravies and sauces....
18 minute read
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SWEETS
SWEETS
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....
7 minute read
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MILK
MILK
One quart for each child. One pint for each adult. (Fresh or Evaporated) Count one pint of undiluted evaporated milk (a little more than one tall can) or ¼ pound of dry milk—or ⅓ pound of cheese as having about the same food value as one quart of fluid milk. For variety, include milk in your cooked foods, such as soups, creamed or scalloped dishes, ice creams, custards or other milk desserts. For variety, include cheese, buttermilk, malted and chocolate milks in your menus....
23 minute read
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FATS
FATS
Two or more tablespoons butter or vitamin-fortified margarine. Count salt pork or bacon as a fat. However, meals need not be humdrum. Make them interesting, colorful, attractive. Vary the preparation of the foods you use; vary the manner in which you serve them. Include appealing, nutritious recipes. Your family will eat, and at the same time enjoy, the foods which are good for them. For dinner menus, add an appropriate fruit or vegetable juice, fish cocktail, hors d’oeuvre or one of the many de
30 minute read
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Menu #1
Menu #1
Hot Tomato Juice Cocktail—Crackers Crabmeat and Macaroni Salad [1] Asparagus Spears Pear Cobbler [1] Beverage...
5 minute read
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Menu #2
Menu #2
Sliced Baked Ham Glazed Carrots and Pineapple Chunks [1] Green Beans Assorted Relishes (ripe olives, celery curls, radish roses) Corn Sticks Beverage...
7 minute read
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Menu #3
Menu #3
Quick Corned Beef Hash Loaf [1] Mustard Sauce Whole Kernel Corn Crispy Cole Slaw Assorted Hot Rolls Peaches in Orange Sauce [1] Beverage...
8 minute read
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Menu #4
Menu #4
Sliced Tongue Mustard-Horseradish Sauce Tomatoes with Herbs [1] Peas De Luxe [1] Shoestring Potatoes Old-Fashioned Cherry Shortcakes [1] Beverage...
7 minute read
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Menu #5
Menu #5
Chicken Noodle Casserole [1] Canned Cranberry Sauce Lettuce Roquefort Cheese Dressing Pear-Mint Sundae [1] Beverage...
5 minute read
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Menu #6
Menu #6
Broiled Sardine Sandwich [1] Broiled or Sliced Tomatoes Spinach Pineapple Cream with Crunch Topping [1] Beverage...
6 minute read
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Menu #7
Menu #7
Baked Fruited Pork Loaf [1] Baked Spiced Sweet Potatoes [1] Green Bean and Onion Salad [1] Hot Buttered Corn Muffins Beverage...
7 minute read
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Menu #8
Menu #8
Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce [1] Cucumber Slices Radish Roses Deviled Eggs Scalloped Potatoes Cherry-Citrus Compote [1] Brownies Beverage...
7 minute read
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Menu #9
Menu #9
Luncheon Meat Chili [1] Bread Sticks Watercress Salad French Dressing with Herbs Applesauce a la Mode [1] Cookies Beverage...
6 minute read
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Menu #10
Menu #10
Hominy and Vienna Sausage au Gratin Mixed Green Salad Rolls Pineapple Meringue Pie Beverage...
9 minute read
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Using Commercially Canned Foods
Using Commercially Canned Foods
Canned Foods are delicious just as they come from the can. Remember that canned foods are cooked foods. When heating commercially canned vegetables follow these directions: 1. Drain the liquid into a saucepan. 2. Boil it quickly to reduce the amount. 3. Add the vegetable and heat quickly. 4. Season to the family’s taste and serve. Instead of reducing the liquid in the can, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients. M
40 minute read
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FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS
FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS
1. Fruits and vegetables used for canning are especially grown for that purpose; picked at just the right point of maturity, sealed in cans and cooked in the briefest possible time after harvesting. 2. Nothing is added to canned fruits except a sugar syrup; and nothing to canned vegetables except water and sometimes a little salt or sugar for seasoning. 3. The canning process does not affect the food value of the starches, sugars, fats and proteins. The canning industry has developed many method
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SAVORY VEGETABLES
SAVORY VEGETABLES
1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.) ½ teaspoon salt butter or margarine chopped chives or parsley Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. 4 to 5 Servings Note : Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuabl
28 minute read
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POACHED EGG ON SPINACH
POACHED EGG ON SPINACH
1 No. 2½ can spinach 4 eggs, poached 1 Recipe Savory Sauce Heat spinach, drain and season with salt, pepper and butter. For each serving use about ½ cup hot spinach; flatten top and arrange poached egg on each spinach mound. Serve with Savory Sauce. 4 Servings...
15 minute read
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BEET RELISH SALAD
BEET RELISH SALAD
1 No. 2 can sliced beets 1 tablespoon sugar 1 tablespoon minced onion 1 teaspoon salt dash of pepper 2 tablespoons salad oil ¼ cup vinegar 6 lettuce cups ½ cup cottage cheese Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing. 6 Servings...
23 minute read
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CREAMY BAKED BEANS
CREAMY BAKED BEANS
1 1-lb. can baked beans in tomato sauce ¼ cup sour cream 1 tablespoon Chili sauce or catsup 1 teaspoon minced onion ¼ cup grated Cheddar cheese (1 oz.) Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350°F.) 25 minutes. 3 to 4 Servings...
16 minute read
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ASPARAGUS ON TOAST
ASPARAGUS ON TOAST
1 No. 2 can asparagus spears 4 slices hot, buttered toast 1 recipe Savory Sauce Heat asparagus and drain; reserve liquor for soup, gravy or vegetable juice cocktail. Arrange spears on toast. Serve with Savory Sauce. 4 Servings Note : A thin slice of ham may be placed on the toast before arranging the asparagus, if desired....
19 minute read
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SAVORY SAUCE
SAVORY SAUCE
2 egg yolks 2 teaspoons finely chopped parsley 1 teaspoon grated onion 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon paprika ⅔ cup milk 2 teaspoons lemon juice Beat egg yolks slightly in top of double boiler. Add parsley, onion, sugar, salt and paprika and blend. Gradually stir in milk. Place over boiling water; keep water in bottom of double boiler below bottom of top section. Cook, stirring constantly, until smooth and thickened. Stir in lemon juice. Serve immediately. ⅔ Cup Sauce...
26 minute read
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GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ page 15
GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ page 15
1 No. 2 can sliced carrots [2] ½ cup pineapple chunks with ½ cup juice 1 tablespoon cornstarch ¼ teaspoon salt 1 tablespoon butter Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly. 4 Servings...
27 minute read
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CORN CHOWDER
CORN CHOWDER
2 cups diced, raw potatoes ½ cup boiling water ½ teaspoon salt 1 quart milk ¼ pound salt pork, diced ¼ cup finely chopped onion 1 No. 2 can whole kernel corn 2¼ teaspoons salt ⅛ teaspoon pepper Cook potatoes in boiling salted water in covered 3-quart saucepan until almost done; do not drain. Add milk to potatoes and heat to the boiling point. Brown salt pork in a skillet. Remove pork; add onion to fat and sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings to potato-milk mixt
32 minute read
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LIMA BEAN SKILLET MEAL
LIMA BEAN SKILLET MEAL
2 strips bacon 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 cup chopped celery ½ cup tomato juice ¼ teaspoon salt dash of black pepper 1 tablespoon flour 1 No. 2½ can lima beans 2 cups cooked rice Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 minutes or until onion is yellow. Add tomato juice, salt and pepper; stir in flour. When mixture is smooth and thickened, add lima beans and simmer 5 minutes. Serve on hot rice. 4 Servings...
30 minute read
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GREEN BEAN AND ONION SALAD
GREEN BEAN AND ONION SALAD
1 No. 2 can cut green beans, drained 1 thinly sliced medium-sized onion ⅓ cup sliced radishes ¼ cup French dressing 5 lettuce cups Marinate beans, onion and radishes in French dressing for several hours in refrigerator. Arrange in lettuce cups. 5 Servings...
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CORN A LA KING
CORN A LA KING
3 strips bacon ½ cup coarsely chopped celery 1 No. 2 can cream style corn ½ cup coarsely chopped canned mushrooms 2 tablespoons cream or top milk ½ teaspoon salt ⅛ teaspoon paprika 6 slices toast Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving. 6 Servings...
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HOT SPICED GREEN BEANS
HOT SPICED GREEN BEANS
3 slices bacon 3 tablespoons bacon drippings 1 tablespoon chopped onion 3 tablespoons vinegar ¼ to ½ teaspoon salt dash of pepper 1 No. 2 can cut green beans, drained Sauté bacon in a skillet; remove and break into small pieces. Sauté onion in drippings until tender. Add vinegar and seasonings and blend. Add bacon and green beans; mix together lightly and heat. 4 Servings...
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PEAS FRENCH STYLE
PEAS FRENCH STYLE
1 No. 2 can peas 2 tablespoons butter or margarine ¼ cup chopped onion 2 cups finely shredded lettuce ½ teaspoon salt Drain peas, reserving liquor for soup, gravy or vegetable juice cocktails. Melt butter or margarine in a frying pan; add onion and sauté until soft and golden brown. Add peas, cover and heat slowly over low heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce and salt and toss lightly. Serve immediately. 5 Servings...
25 minute read
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CORN AND ASPARAGUS CASSEROLE
CORN AND ASPARAGUS CASSEROLE
1 No. 2 can whole kernel corn 1 No. 300 can all green asparagus ½ cup milk 2 tablespoons butter or margarine 2 tablespoons flour ¼ teaspoon celery salt 1 tablespoon chopped parsley Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange
34 minute read
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BROILED KIDNEY BEAN SANDWICH
BROILED KIDNEY BEAN SANDWICH
1 No. 2 can kidney beans 1 tablespoon finely chopped onion 2 tablespoons catsup ¼ teaspoon Worcestershire sauce ½ teaspoon salt dash of pepper 3 hamburger buns, split 6 slices tomato (1 medium-sized) 3 strips bacon Drain kidney beans and mash. Combine beans, onion, catsup, Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread with bean mixture; and top with a thin slice of tomato. Cut bacon strips in half and place one piece over each tomato slice. Broil slowly 10 minutes or u
29 minute read
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CREAMED MUSHROOMS ON TOAST
CREAMED MUSHROOMS ON TOAST
1 8-oz. can mushroom buttons ¼ cup butter or margarine 2 teaspoons finely chopped onion ¼ cup flour milk ¼ teaspoon salt dash of pepper 1 teaspoon Worcestershire sauce 6 slices toast Drain mushrooms and reserve liquor. Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast. 6
35 minute read
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CREAMED PEAS ON DEVILED HAM TOAST
CREAMED PEAS ON DEVILED HAM TOAST
1 No. 2 can peas milk ¼ cup butter or margarine ¼ cup flour 1 teaspoon salt dash of pepper 2 hard-cooked eggs, sliced 1 2¼-oz. can deviled ham 6 slices toast Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast. 6 Servings
28 minute read
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SPINACH CHEESE CASSEROLE
SPINACH CHEESE CASSEROLE
½ lb. processed Cheddar cheese ⅓ cup milk 1 No. 2½ can spinach, well drained 1 cup soft bread crumbs 3 strips bacon Cut cheese in small pieces and place in top of a double boiler over boiling water and melt. Gradually stir in milk; continue stirring until sauce is smooth. Chop spinach and add to cheese sauce. Turn into a greased 1-quart casserole. Top with bread crumbs, then bacon strips cut in half. Bake in a moderate oven (350°F.) 30 minutes. 6 Servings...
26 minute read
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SAUERKRAUT WITH APPLES
SAUERKRAUT WITH APPLES
3 tart cooking apples 1 No. 2½ can sauerkraut 3 tablespoons butter 4 to 6 tablespoons sugar Peel and core apples; cut in eighths. Alternate layers of kraut and apples in a 2½-quart saucepan. Add water barely to cover, bring to boiling point; then reduce heat, cover and simmer until apples are very tender (20 to 25 minutes). Add butter and sugar and blend, cooking rapidly until almost all liquid has evaporated. 6 Servings...
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TOMATOES WITH HERBS
TOMATOES WITH HERBS
1 No. 2 can tomatoes 1 tablespoon butter 2 tablespoons flour or 1 tablespoon cornstarch ½ teaspoon basil or marjoram ½ teaspoon sugar dash of salt dash of pepper Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and blend. Gradually stir in tomato juice. Cook, stirring constantly, until smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and pepper. Simmer 5 minutes. 4 to 5 Servings...
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PEAS DE LUXE
PEAS DE LUXE
1 No. 2 can peas 1 cup sliced celery ¼ cup liquor drained from peas ⅔ cup canned, sliced mushrooms 3 tablespoons chopped pimiento 2 tablespoons butter or margarine ¼ teaspoon salt dash of pepper Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly. 6 Servings...
19 minute read
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CASSEROLE OF TOMATOES AND CABBAGE
CASSEROLE OF TOMATOES AND CABBAGE
1 tablespoon butter 2 tablespoons flour 1 No. 2 can tomatoes 1 tablespoon minced onion 1 teaspoon sugar 1 teaspoon salt ⅛ teaspoon pepper 4 cups finely shredded green cabbage 1 cup ½-inch bread cubes ¼ cup grated Cheddar cheese (1 oz.) Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour
43 minute read
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BAKED SPICED SWEET POTATOES
BAKED SPICED SWEET POTATOES
1 No. 2½ can sweet potatoes in syrup 2 teaspoons butter 1 tablespoon brown sugar ¼ teaspoon cinnamon ¼ teaspoon salt Drain sweet potatoes, reserving ¼ cup syrup. Arrange potatoes in a shallow (8½ × 4½ × 2-inch) baking dish and dot with butter. Combine brown sugar, cinnamon and salt and sprinkle over potatoes. Pour syrup over all. Bake in a moderate oven (350°F.) 30 minutes. If a heavier glaze on the potatoes is desired, they may be basted several times during the baking period with the syrup in
29 minute read
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VEGETABLE JUICE COCKTAILS
VEGETABLE JUICE COCKTAILS
¾ to 1 cup juice drained from either peas, beans or asparagus 2 cups canned tomato juice 3 to 4 sprigs of celery leaves ½ teaspoon salt dash of pepper ⅛ teaspoon minced onion 2 teaspoons lemon juice 2 drops Worcestershire sauce Mix together vegetable juices; add celery leaves; cover tightly and chill for an hour. Remove celery leaves; add remaining ingredients. Serve thoroughly chilled. 5 Servings Note : If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice....
30 minute read
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WESTERN PANCAKES
WESTERN PANCAKES
1 5½-oz. can potted meat 4 eggs ¼ cup milk 1 tablespoon finely chopped onion 1 tablespoon flour 2 tablespoons bacon fat Combine all ingredients except bacon fat or shortening in a bowl. Beat with a rotary beater until blended. Melt bacon fat in a frying pan. When fat is hot drop mixture by tablespoonfuls into pan, spreading to form flat round cakes. Brown on both sides. 4 Servings or 16 Pancakes...
23 minute read
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FRANKFURTER SALAD BOWL
FRANKFURTER SALAD BOWL
1 12-oz. can frankfurters, drained 1 No. 2 can kidney beans, drained ¾ cup sliced, sour pickles ½ cup French dressing 1 medium-sized head lettuce ½ large onion, thinly sliced Slice frankfurters and combine with kidney beans and pickles; add French dressing and marinate for several hours in refrigerator. Break lettuce leaves in salad bowl. Arrange onion rings and frankfurter mixture on top of lettuce. Toss together lightly with fork and serve immediately. 6 Servings...
24 minute read
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LUNCHEON MEAT CHILI
LUNCHEON MEAT CHILI
½ cup chopped onion ½ garlic clove, minced 2 tablespoons fat ½ cup chopped green pepper 1 12-oz. can luncheon meat, coarsely chopped 1 No. 2 can red kidney beans 1½ cups canned tomatoes 1 teaspoon Chili powder ½ teaspoon salt ⅛ teaspoon pepper Sauté onion and garlic in fat. Add remaining ingredients and simmer 30 minutes. 5 Servings...
21 minute read
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HOT CORNED BEEF HASH SANDWICHES
HOT CORNED BEEF HASH SANDWICHES
1 1-lb. can corned beef hash ¼ cup sweet pickle relish ¼ teaspoon salt 2 teaspoons grated onion 16 slices bread, toasted and buttered 2 medium-sized tomatoes, sliced Combine hash, pickle relish, salt and onion in a frying pan. Heat thoroughly and spread on 8 slices buttered toast. Top with tomato and another slice of toast. Serve immediately. 8 Sandwiches...
20 minute read
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SALMON BISQUE
SALMON BISQUE
1 7¾-oz. can salmon 2 tablespoons butter or margarine 2 tablespoons finely chopped celery 2 tablespoons grated carrot 3 tablespoons flour 4 cups milk 2 slices onion 1 bay leaf salt pepper 1 teaspoon finely chopped parsley 1 teaspoon finely chopped parsley Drain salmon and remove skin and bones; flake. Melt butter or margarine in a saucepan. Add celery and carrots and cook about 3 minutes; then add flour and blend. Add milk slowly and cook, stirring constantly, until smooth and slightly thickened
37 minute read
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CURRIED CHICKEN SOUP
CURRIED CHICKEN SOUP
1 10½-oz. can condensed cream of chicken soup ⅔ cup light cream or top milk 1 cup milk 1 teaspoon curry powder ¼ teaspoon salt chopped parsley Combine all ingredients except parsley and blend well. Chill thoroughly or simmer 2 to 3 minutes and serve either cold or hot sprinkled with chopped parsley. 6 Servings...
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CHEF’S SALAD
CHEF’S SALAD
1 medium-sized head lettuce 1 cup watercress ½ 12-oz. can luncheon meat, cut in strips (1 cup) 1 6-oz. can tongue, cut in strips ½ cup drained, canned julienne beets ½ cup sliced celery 3 hard-cooked eggs, cut in eighths 1 teaspoon grated onion 1 3-oz. package cream cheese, cut in ½-inch cubes ½ cup French dressing Break lettuce into small pieces and place in a salad bowl. Add all remaining ingredients except cream cheese and dressing. Just before serving add cheese and French dressing and toss.
29 minute read
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BREADED LUNCHEON MEAT SLICES
BREADED LUNCHEON MEAT SLICES
1 12-oz. can luncheon meat ½ cup dry bread crumbs 1 egg, slightly beaten 3 tablespoons fat Cut luncheon meat in 8 slices. Dip slices of meat in bread crumbs, then in egg and again in bread crumbs. Melt fat in a skillet. Fry meat in hot fat about 5 minutes or until golden brown on both sides. 4 Servings...
20 minute read
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CHICKEN NOODLE CASSEROLE
CHICKEN NOODLE CASSEROLE
¼ cup butter or margarine ¼ cup flour 1 cup canned condensed chicken broth 1 cup top milk ¼ teaspoon salt dash of pepper 1 6-oz. can boned chicken or turkey, diced 1 4-oz. can button mushrooms 2 cups cooked noodles or spaghetti ⅓ cup chopped canned ripe olives 1 tablespoon grated onion ½ cup slivered almonds ½ cup dry bread crumbs ¼ cup grated Cheddar cheese (1 oz.) 2 tablespoons butter, melted 1 tablespoon grated onion ½ cup slivered almonds ½ cup dry bread crumbs ¼ cup grated Cheddar cheese (1
54 minute read
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SWEET POTATO AND SAUSAGE CASSEROLE
SWEET POTATO AND SAUSAGE CASSEROLE
1 8-oz. can pork sausage links 1 No. 2 can sweet potatoes in heavy syrup 1 No. 2 can applesauce Drain sausage, remove excess fat, allowing a small amount of fat to remain on each link. Grease a (10 × 6 × 1¾-inch) baking dish with sausage fat. Drain sweet potatoes and cut in pieces to cover bottom of the baking dish. Completely cover sweet potatoes with applesauce. Arrange sausage links on top of the applesauce. Bake in a hot oven (425°F.) 30 minutes or until sausage browns. 6 Servings...
28 minute read
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BAKED FRUITED PORK LOAF
BAKED FRUITED PORK LOAF
1 12-oz. can luncheon meat, or chopped pressed ham 5 slices canned pineapple 20 whole cloves 5 teaspoons brown sugar 10 pitted canned prunes ¼ cup prune or pineapple juice Cut luncheon meat or chopped pressed ham into 5 uniform slices and arrange cut side down on the bottom of a shallow (10 × 6 × 2-inch) baking dish. Place a pineapple slice on top of each slice of meat; insert cloves in pineapple. Place teaspoon of brown sugar and two prunes in center of each pineapple slice and add juice. Bake
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QUICK CORNED BEEF HASH LOAF ⇒ page 26
QUICK CORNED BEEF HASH LOAF ⇒ page 26
1 1-lb. can corned beef hash 1 tablespoon bacon fat, melted 1 tablespoon catsup or prepared mustard Remove both ends from can of hash; using one end push hash out in one piece. Cut hash in half lengthwise; place the 2 pieces in a 9-inch pie plate. Combine bacon fat and catsup or mustard; brush hash with this mixture. Bake in a moderate oven (350°F.) 20 to 25 minutes. 4 Servings...
24 minute read
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MACARONI AND CHEESE WITH LUNCHEON MEAT
MACARONI AND CHEESE WITH LUNCHEON MEAT
½ 8-oz. package macaroni ½ cup grated Cheddar cheese (2 oz.) ½ teaspoon Worcestershire sauce 1 drop Tabasco sauce ½ 12-oz. can luncheon meat, cut in ½-inch cubes 1½ cups medium white sauce 1 tablespoon butter, melted ⅓ cup dry bread crumbs Break macaroni in 2-inch lengths or use elbow macaroni. Cook according to package directions and drain. Run hot water over macaroni and drain again. Add cheese, Worcestershire sauce, Tabasco sauce and luncheon meat to white sauce. Combine with macaroni. Turn i
42 minute read
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HOMINY AND VIENNA SAUSAGE AU GRATIN
HOMINY AND VIENNA SAUSAGE AU GRATIN
1 No. 2 can hominy ½ cup milk ½ teaspoon salt ⅛ teaspoon pepper 1 tablespoon butter ½ cup grated Cheddar cheese (2 oz.) 1 4-oz. can Vienna sausage Drain hominy. Place in a shallow, rectangular (8½ × 4½ × 2-inch) baking dish. Add milk; season with salt and pepper. Dot with butter; sprinkle with grated cheese. Arrange sausages over top and bake in a moderate oven (375°F.) about 30 minutes. Sprinkle with paprika, if desired. 4 Servings Variation : Substitute 1 No. 2 can Cream Style Corn for hominy.
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TONGUE SUPREME
TONGUE SUPREME
1 No. ½ flat can tongue 1 tablespoon butter or margarine 1 teaspoon minced onion 1 teaspoon chopped capers 1 tablespoon vinegar ¼ teaspoon sugar ½ tablespoon flour ½ cup water 1 tablespoon Chili sauce ¼ teaspoon salt ⅛ teaspoon pepper ⅛ teaspoon pepper Remove tongue from can; reserve congealed liquor and cut in thin slices. Melt butter or margarine in saucepan; add onion, capers, vinegar and sugar. Simmer for 5 minutes. Add flour blended with water; cook, stirring constantly, until mixture thick
36 minute read
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SPAGHETTI SKILLET MEAL
SPAGHETTI SKILLET MEAL
1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters ½ cup sliced onion (1 medium onion) ¼ cup chopped green pepper 1 garlic clove, minced ¼ cup sliced canned mushrooms (optional) 2 tablespoons fat 1 15½-oz. can spaghetti in tomato sauce with cheese ½ cup tomato juice ¼ teaspoon salt Drain meat; dice chicken or turkey or slice frankfurters. Sauté onion, green pepper, garlic and mushrooms in fat 5 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally. 4 Serving
27 minute read
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TUNA CURRY CASSEROLE
TUNA CURRY CASSEROLE
1 7-oz. can tuna fish 3 cups cooked rice 1 10½-oz. can condensed cream of mushroom soup ¼ cup water ⅓ cup sliced canned mushrooms 1 teaspoon curry powder Drain and flake tuna fish. Combine with remaining ingredients and turn into a 1½-quart casserole. Bake in a moderate oven (350°F.) 30 minutes or until mixture bubbles around the edges. 5 to 6 Servings...
20 minute read
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SHRIMP RICE CASSEROLE
SHRIMP RICE CASSEROLE
1 5-oz. can shrimp 1 cup Cheddar cheese, grated (4 oz.) 1 cup evaporated milk ¼ teaspoon salt dash of black pepper 2 cups cooked rice 2 tablespoons butter or margarine, melted ½ cup soft bread crumbs Drain and clean shrimp. Combine cheese and milk in a saucepan. Place over low heat, stirring constantly, until cheese melts and mixture is smooth. Add seasonings and carefully combine cheese sauce, rice and shrimp. Turn into a greased 1-quart casserole; top with buttered bread crumbs and bake in a m
29 minute read
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BROILED SARDINE SANDWICH
BROILED SARDINE SANDWICH
1 3¼-oz. can sardines 2 English muffins, split or 2 slices bread prepared mustard 2 to 4 thin slices processed Cheddar cheese Drain sardines. Toast English muffins lightly or toast bread on one side. Arrange sardines on toasted side of muffins or untoasted side of bread. Spread lightly with mustard and top each with a slice of cheese. Broil in pre-heated broiler about 3 inches from heat 3 minutes or until cheese begins to melt. Serve immediately with sliced tomatoes. 2 Servings...
25 minute read
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PIQUANT TUNA SPREAD
PIQUANT TUNA SPREAD
1 7-oz. can tuna fish ½ teaspoon salt ½ teaspoon dry mustard few grains cayenne 1 teaspoon flour 1 teaspoon sugar 1 egg yolk ⅓ cup milk 1½ tablespoons vinegar 1½ teaspoons butter Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. T
46 minute read
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CALIFORNIA SEAFOOD SALAD ⇒ page 30
CALIFORNIA SEAFOOD SALAD ⇒ page 30
2 tablespoons plain gelatin ½ cup cold water 1 No. 2 can tomato juice 1 teaspoon chopped onion ½ teaspoon salt ½ teaspoon celery salt 1 teaspoon sugar 2 tablespoons vinegar 1 7-oz. can tuna fish, flaked 1 cup diced celery 1 cup diced avocado (½ avocado) ¼ teaspoon salt dash of white pepper ¼ cup salad dressing 1 tablespoon lemon juice grapefruit sections avocado slices (½ avocado) watercress Aspic Soften gelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in
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TUNA VEGETABLE PIE
TUNA VEGETABLE PIE
1 cup diced potatoes ½ cup sliced celery 1 tablespoon chopped onion 1 7-oz. can tuna fish 1 No. 2 can peas 1 pimiento, chopped ¾ teaspoon salt dash of pepper 2 tablespoons flour pastry to cover 8-inch baking dish ⅓ cup grated Cheddar cheese ⅓ cup grated Cheddar cheese Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, ro
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SEAFOOD COQUILLES
SEAFOOD COQUILLES
1 6-oz. can lobster or crabmeat 1 4-oz. can mushrooms, sliced ¼ cup butter or margarine ¼ cup flour 1⅔ cups milk ½ teaspoon salt dash of pepper 2 tablespoons chopped green pepper 2 tablespoons dry bread crumbs Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly,
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SARDINE AND OLIVE SPREAD
SARDINE AND OLIVE SPREAD
1 3¼-oz. can sardines in oil ½ cup chopped, stuffed olives 2 tablespoons mayonnaise 1 tablespoon Chili sauce Mash sardines with oil until blended. Combine with olives, mayonnaise and Chili sauce. Serve on crackers or small rounds of bread. 1 cup Spread...
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SARDINES AND NOODLES, POLONAISE
SARDINES AND NOODLES, POLONAISE
½ 8-oz. package wide egg noodles 1 quart boiling water 1 teaspoon salt 1 15-oz. can sardines in tomato sauce ¼ cup fine dry bread crumbs 2 tablespoons butter or margarine Cook noodles in rapidly boiling salted water 9 minutes or as directed on the package. Drain noodles; rinse with cold water and drain again. Place in the bottom of a greased 1-quart casserole. Arrange sardines and sauce on top of noodles. Brown crumbs in butter or margarine; sprinkle over fish. Bake in a moderately hot oven (400
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LOBSTER CLUB SANDWICH
LOBSTER CLUB SANDWICH
4 slices bacon 1 6-oz. can lobster 12 slices toast butter 1 large tomato, sliced lettuce mayonnaise Fry bacon until crisp and drain. Drain lobster; remove any hard fiber and flake. Measure 2 tablespoons bacon fat into skillet and sauté lobster until golden brown. Remove crust from toast and butter one side of 4 slices; cover with layer of lobster. Butter one side of 4 more slices of toast and place over lobster, plain side down. On this piece of toast place 2 half slices of bacon, then a slice o
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CHILLED SALMON
CHILLED SALMON
1 8-oz. or 1-lb. can salmon Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce. 3 to 6 Servings CUCUMBER-CHIVE SAUCE —Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.) OLIVE-CELERY SAUCE
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CASSEROLE OF TUNA FISH AND CORN
CASSEROLE OF TUNA FISH AND CORN
¾ cup canned, drained whole kernel corn 1 cup soft bread crumbs ½ teaspoon salt dash of pepper ⅛ teaspoon powdered thyme 1 teaspoon minced onion ¼ cup milk 2 tablespoons butter or margarine, melted 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt 1 cup milk 1 13-oz. can tuna fish, drained 1 cup milk 1 13-oz. can tuna fish, drained Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, ¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoo
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CREAMED SALMON DE LUXE
CREAMED SALMON DE LUXE
1 7¾-oz. can salmon ¼ cup butter or margarine ¼ cup flour dash of pepper 1¾ cups milk 1 tablespoon chopped anchovies 1 cup drained, canned peas 1 teaspoon chopped parsley 5 slices toast Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened.
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CRABMEAT AND MACARONI SALAD
CRABMEAT AND MACARONI SALAD
1 7½-oz. can crabmeat 2 cups cooked macaroni (½ 8-oz. package) 2 tablespoons chopped green pepper 1 tablespoon chopped pimiento ¼ cup sliced celery 2 tablespoons sliced radishes 2 teaspoons grated onion ¼ teaspoon salt dash of Tabasco sauce ½ cup mayonnaise or salad dressing 6 lettuce cups 6 lettuce cups Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce cups. 6 Servings...
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APPLESAUCE A LA MODE
APPLESAUCE A LA MODE
1 No. 2 can applesauce, chilled ½ pint vanilla ice cream nutmeg, mace or cinnamon Divide applesauce in four serving dishes and top with a spoonful or scoop of ice cream. Sprinkle ice cream with preferred spice. 4 Servings...
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CHERRY-CITRUS COMPOTE
CHERRY-CITRUS COMPOTE
1 No. 2½ can Royal Anne cherries 5 tablespoons sugar 4 thin slices orange 4 thin slices lemon Drain cherries and reserve juice. Add sugar, orange and lemon slices to juice and simmer gently 15 minutes. Add cherries and chill. 8 Servings...
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NECTAR-FRUIT JUICE COCKTAIL
NECTAR-FRUIT JUICE COCKTAIL
1 12-oz. can apricot, peach or pear nectar, chilled ½ cup grape juice, cranberry juice or pineapple juice, chilled Shake chilled nectar thoroughly and combine with juice. Stir well to blend. Serve immediately. 3 to 4 Servings...
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PUMPKIN CAKE
PUMPKIN CAKE
3 cups sifted cake flour 5 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon ¼ teaspoon ground clove ¼ teaspoon cardamom 1¼ cups canned pumpkin ½ cup milk ½ cup shortening 1½ cups sugar 3 eggs 3 eggs Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Be
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MAPLE NUT FROSTING
MAPLE NUT FROSTING
¼ cup butter or margarine 2 cups sifted confectioners’ sugar 3 tablespoons hot water ¼ teaspoon maple flavoring ¼ cup chopped walnuts Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Stir in nuts. Spread between layers and on top of Pumpkin Cake. Frosting for tops of two 9-inch Layers...
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INDIVIDUAL PURPLE PLUM PUDDINGS
INDIVIDUAL PURPLE PLUM PUDDINGS
1 No. 2½ can purple plums 2 cups sifted flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar ¼ cup shortening 1 cup milk Drain plums; reserve juice. Cut fruit in half and remove pits. Sift together dry ingredients. Cut in shortening. Add milk all at once and stir only until all flour is moistened. Place about 2 tablespoons dough in the bottom of each of 8 well-greased custard cups. Cover with a layer of fruit and then the remaining dough. Cover cups tightly with heavy waxed paper
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PLUM SAUCE
PLUM SAUCE
2 tablespoons cornstarch ¼ cup sugar 1 teaspoon cinnamon juice drained from 1 No. 2½ can purple plums or prunes 1 teaspoon lemon juice 1 tablespoon butter Combine cornstarch, sugar and cinnamon in a saucepan. Slowly stir in fruit juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add lemon juice and butter; stir until butter melts. Serve hot with Individual Purple Plum Puddings. Scant 2 Cups Sauce...
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PEACHES IN ORANGE SAUCE
PEACHES IN ORANGE SAUCE
1 No. 2½ can peach halves or slices ¼ cup brown sugar 2 teaspoons cornstarch dash of salt ½ cup canned orange juice 3 whole cloves 3 whole allspice Drain peaches; reserve juice and measure ½ cup. Combine sugar, cornstarch and salt in a saucepan. Stir in ½ cup peach juice and orange juice. Add spices. Bring to a boil, stirring constantly. Add peaches and simmer 5 minutes. Cool. Serve with plain cream, whipped cream, or over baked custard, tapioca or vanilla pudding or vanilla ice cream. 6 to 8 Se
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PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ page 38
PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ page 38
½ to 1 cup canned chocolate syrup, chilled 2 to 4 drops mint extract 1 No. 2½ can pear halves, drained and chilled ½ to 1 pint vanilla ice cream Combine chocolate syrup with mint extract. Place 1 or 2 pear halves cut side up in individual dessert dishes. Fill cavity of pear with ice cream. Pour chocolate-mint syrup over ice cream. 4 to 8 Servings...
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FRUIT COCKTAIL FRITTERS
FRUIT COCKTAIL FRITTERS
1½ cups sifted flour 1½ teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 2 eggs ½ cup milk 1 cup well-drained, canned fruit cocktail deep fat for frying Sift together dry ingredients. Combine eggs and milk and beat well; add to flour mixture all at once and stir only until all flour is moistened. Fold in fruit cocktail. Heat fat to 375°F. Drop batter from a tablespoon into fat and fry 5 minutes or until golden brown on all sides. Remove from fat and drain on absorbent paper. Serve hot
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APPLESAUCE CAKE
APPLESAUCE CAKE
2½ cups sifted flour 1½ cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1¼ teaspoons salt ½ teaspoon cinnamon ½ teaspoon cloves ½ cup shortening 1½ cups canned, unsweetened applesauce 2 eggs, unbeaten 1 cup chopped, seedless raisins 1 cup chopped walnuts 1 cup chopped, seedless raisins 1 cup chopped walnuts Sift together into bowl flour, sugar, baking powder, baking soda, salt and spices. Add shortening and applesauce and beat 2 minutes either by hand or with an electric mixer at medi
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APRICOT ICE CREAM
APRICOT ICE CREAM
1 No. 2½ can whole apricots ½ to ¾ cup powdered sugar 1 cup heavy cream Drain apricots; reserve juice. Remove pits and force apricots through a sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. Beat cream until stiff. Fold apricot mixture into cream. Turn into refrigerator trays and freeze about 2 hours at coldest temperature until almost solidly frozen. Remove from trays to a chilled bowl and beat with a chilled beater until smooth. Return to trays; freeze until firm, abo
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COFFEE MILK SHAKE
COFFEE MILK SHAKE
1 cup cold milk ½ cup cold, strong coffee 1 tablespoon sugar cinnamon Combine milk, coffee and sugar in a shaker or tightly covered jar and shake until well blended. Serve immediately. Frosted Coffee Milk Shake —add ¼ cup vanilla ice cream to the above ingredients and shake until well blended. Serve immediately with a dash of cinnamon. Makes 1 Large or 2 Medium-sized Drinks...
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FRUIT COCKTAIL AMBROSIA
FRUIT COCKTAIL AMBROSIA
1 No. 2½ can fruit cocktail ¼ cup honey 1 tablespoon lemon juice 2 medium-sized bananas ¾ cup canned, moist, shredded cocoanut Drain fruit cocktail; reserve ½ cup juice. Combine honey, lemon juice and fruit juice. Slice bananas and arrange in the bottoms of 6 sherbet dishes. Pour combined juices over bananas. Top with fruit cocktail; sprinkle with cocoanut. Chill thoroughly. 6 Servings...
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FRUIT JUICE COCKTAILS
FRUIT JUICE COCKTAILS
1 or 1¼ cups juice drained from canned fruit (peaches, pears, apricots, etc.) 1 cup ginger ale 2 teaspoons lemon juice Chill fruit juice and ginger ale thoroughly. When ready to serve, mix together; add lemon juice and serve in chilled cocktail glasses. Garnish with lemon slices, mint and cherries. 4 Servings...
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PINEAPPLE CREAM WITH CRUNCH TOPPING
PINEAPPLE CREAM WITH CRUNCH TOPPING
1½ cups milk 1 3-oz. package vanilla pudding 1 No. 1 flat can sliced pineapple Gradually add milk to vanilla pudding in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool slightly. Drain pineapple; reserve juice. Place one slice pineapple in each of 4 individual serving dishes. Gradually add pineapple juice to pudding and stir until smooth. Pour over pineapple slices. This may be eaten warm or cold. Just before serving, sprinkle with Crunch Topping....
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CRUNCH TOPPING:
CRUNCH TOPPING:
2 tablespoons butter 2 tablespoons brown sugar ½ cup cornflakes 2 tablespoons chopped nuts Melt butter in a small saucepan; add brown sugar and blend. Add cornflakes and nuts and stir until all ingredients are well distributed. Cool; sprinkle over top of Pineapple Cream. 4 Servings...
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PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS
PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS
4 egg whites ¼ teaspoon salt 2 tablespoons sugar 1 4¾-oz. can strained prunes 1½ cups milk 3 tablespoons sugar ⅛ teaspoon salt 4 egg yolks 1 tablespoon flour ¼ teaspoon almond extract or ½ teaspoon vanilla extract 2 tablespoons chopped toasted almonds Souffle : Beat egg whites until stiff. Add salt and sugar gradually and continue beating until very stiff. Fold in prunes lightly. Turn into an ungreased 1½-quart casserole. Place in a pan of hot water and bake in a slow oven (325°F.) 1 hour or unt
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APPLESAUCE BREAD PUDDING
APPLESAUCE BREAD PUDDING
1 No. 2 can applesauce 1 teaspoon lemon juice ½ cup seedless raisins 1 tablespoon butter 4 slices day-old bread ¾ teaspoon cinnamon 2 tablespoons sugar Combine applesauce, lemon juice and raisins and place half of this mixture in the bottom of a greased 1-quart baking dish. Butter bread and cut 3 slices in small cubes and the remaining slice in 4 triangles. Place the bread cubes on top of the applesauce mixture. Mix together cinnamon and sugar and sprinkle half of this over the bread cubes. Top
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ORANGE MUFFINS
ORANGE MUFFINS
1½ cups sifted flour 3 teaspoons baking powder ¼ teaspoon salt ¼ cup shortening ¼ cup sugar 2 eggs ½ cup canned, unsweetened orange juice Sift together flour, baking powder and salt. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add orange juice alternately with dry ingredients, a small amount at a time, beating after each addition until smooth. Bake in greased muffin pans in a hot oven (450°F.) 20 minutes. 12 Medium-sized Muffins...
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PINEAPPLE MERINGUE PIE
PINEAPPLE MERINGUE PIE
¼ cup cornstarch ¾ cup sugar ½ teaspoon salt 3 eggs, separated 1 No. 2 can unsweetened pineapple juice 1 tablespoon butter 1 8-inch baked pie shell 6 tablespoons sugar dash of salt Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons
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OLD-FASHIONED CHERRY SHORTCAKES
OLD-FASHIONED CHERRY SHORTCAKES
1 No. 2 can red sour pitted cherries packed in water [3] ¾ cup sugar 1 tablespoon cornstarch ¼ teaspoon cinnamon 2 cups sifted flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar ¼ cup shortening 1 egg milk ½ cup heavy cream 2 teaspoons sugar milk ½ cup heavy cream 2 teaspoons sugar Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon in a saucepan; stir in cherry juice. Cook, stirring constantly, until mixture thickens and clears. Add cherries and chill. Sift t
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GRAPEFRUIT SURPRISE SALAD
GRAPEFRUIT SURPRISE SALAD
1 No. 2 can grapefruit segments 1 3-oz. package orange or lemon-flavored gelatin dessert 2 tablespoons sugar ⅛ teaspoon salt 6 to 7 maraschino cherries ½ 3-oz. package cream cheese 2 tablespoons mayonnaise Drain grapefruit segments, reserving juice. Add sufficient water to juice to make 2 cups liquid; heat to boiling point. Pour over gelatin dessert, to which sugar and salt have been added, and stir until dissolved. Chill until mixture begins to thicken. Cut cherries petal fashion by quartering
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CHOCOLATE REFRIGERATOR CAKE
CHOCOLATE REFRIGERATOR CAKE
½ cup canned chocolate syrup 3 eggs, separated ¼ teaspoon almond extract 1 cup heavy cream 12 lady fingers, split, or left-over cake Heat chocolate syrup over hot water. Remove from heat; add egg yolks, one at a time, beating vigorously after each addition until mixture thickens slightly. Cool and add almond extract. Beat ½ cup cream and fold into chocolate mixture. Beat egg whites stiff but not dry; fold into mixture. Line a refrigerator tray first with waxed paper then lady fingers or cake. Po
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PINEAPPLE MERINGUE CAKE
PINEAPPLE MERINGUE CAKE
¾ cup sifted cake flour ¾ teaspoon baking powder ⅛ teaspoon salt 2 eggs ½ cup sugar ¼ teaspoon grated lemon rind 1 teaspoon lemon juice 1 No. 2 can crushed pineapple 2 egg whites dash of salt ¼ cup sugar ¼ cup sugar Sift together dry ingredients. Beat eggs until light and lemon-colored. Gradually add ½ cup sugar to eggs, beating constantly. Add lemon rind and juice. Fold the dry ingredients gradually into egg mixture. Turn into a greased 8-inch layer pan. Bake in a moderate oven (350°F.) 25 to 3
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PINEAPPLE SAUCE
PINEAPPLE SAUCE
2 tablespoons sugar 1 tablespoon cornstarch dash of salt 2 egg yolks 1 cup pineapple juice drained from No. 2 can crushed pineapple Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolks and beat until smooth. Gradually stir in pineapple juice. Cook over medium heat, stirring constantly, until mixture thickens and clears. Serve with Pineapple Meringue Cake. Makes 1¼ cups sauce...
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BAKED COCOANUT PEAR
BAKED COCOANUT PEAR
1 No. 2½ can pear halves 1 tablespoon lemon juice ¾ cup canned, moist, shredded cocoanut Drain pears; reserve juice. Sprinkle pears with lemon juice and roll in cocoanut. Place, cut side down, on a greased cookie sheet or in a greased, shallow, oblong baking dish. Bake in a hot oven (425°F.) 10 minutes or until cocoanut browns. Serve warm with Cinnamon Sauce. 8 Servings...
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CINNAMON SAUCE
CINNAMON SAUCE
1 tablespoon cornstarch ½ teaspoon cinnamon juice drained from 1 No. 2½ can pear halves 1 tablespoon butter Combine cornstarch and cinnamon in a saucepan. Slowly stir in pear juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add butter and stir until melted. Serve warm or cold over Baked Cocoanut Pears. 1½ cups Sauce...
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PEAR COBBLER
PEAR COBBLER
1 No. 2½ can Bartlett pear halves ⅓ cup canned, unsweetened orange juice ¼ cup brown sugar 1 tablespoon cornstarch few grains of salt 1 tablespoon sugar 1 cup prepared biscuit mix 6 tablespoons undiluted evaporated milk ½ cup heavy cream, whipped (optional) 2 tablespoons sugar Drain pears and reserve ⅔ cup juice. Place pears in bottom of a shallow (10 × 6 × 1¾-inch) baking dish, cut side up. Combine fruit juices, brown sugar, cornstarch and salt and pour over pears. Place in a hot oven (425°F.)
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Requirements for a Good Can Opener
Requirements for a Good Can Opener
1. Open the can easily. 2. Open either a round or oblong can. 3. Leave a smooth not a jagged edge. (The better openers roll back the edge for perfect smoothness.) 4. Can be easily washed and dried. 5. The cutting blades so placed that they may be sharpened. (Steel knives in the kitchen need sharpening, but you don’t expect a cheap knife to stand as many sharpenings as one of fine steel. The blades of a can opener are steel knives designed to do a special job of cutting through the metal of a can
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