Choice Recipes and Menus using Canned Foods

<SPAN name="startofbook"></SPAN> <div id="cover" class="fig">> <ANTIMG id="coverpage" src="images/cover.jpg" alt="Choice Recipes and Menus using Canned Foods" width-obs="655" height-obs="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="fig">> <ANTIMG src="images/p01.jpg" id="ncfig1" alt="A Guide to Common Can Sizes" width-obs="667" height-obs="1000" /></div> <table class="center"> <tr><td class="cb">No. &frac12; FLAT </td><td class="l">Approximately 1&nbsp;cup<br/>7&frac34; to 8&frac12; oz. </td><td class="l">Used principally for salmon.</td></tr> <tr><td class="cb">No. 8Z TALL </td><td class="l">Approximately 1&nbsp;cup<br/>8 oz. (7&frac34; fl.&nbsp;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 1&frac34;&nbsp;cups<br/>14&frac12; oz. (13&frac12; fl.&nbsp;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&nbsp;cups<br/>1 lb. (15 fl.&nbsp;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&nbsp;cups<br/>1 lb. (15 fl.&nbsp;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 2&frac12;&nbsp;cups<br/>1 lb. 4 oz. (1 pt. 2 fl.&nbsp;oz.) </td><td class="l">Used principally for vegetables, fruits and juices.</td></tr> <tr><td class="cb">No. 2&frac12; </td><td class="l">Approximately 3&frac12;&nbsp;cups<br/>1 lb. 13 oz. (1 pt. 10 fl.&nbsp;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 5&frac34;&nbsp;cups<br/>46 oz. (1 qt. 14 fl.&nbsp;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&nbsp;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, &ldquo;<SPAN href="#c25">What&rsquo;s in Your Pantry</SPAN>,&rdquo; 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="fig">> <ANTIMG src="images/p01t.jpg" id="ncfig2" alt="uncaptioned" width-obs="600" height-obs="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="fig">> <ANTIMG src="images/p02.jpg" id="ncfig3" alt="uncaptioned" width-obs="456" height-obs="328" /></div> <p><i>One each day per person&mdash;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 souffl&eacute;s, custards, sauces, breads or cakes and salads.</p> <h3 id="c5">LEAN MEAT, POULTRY OR FISH</h3> <div class="fig">> <ANTIMG src="images/p02c.jpg" id="ncfig4" alt="uncaptioned" width-obs="445" height-obs="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="fig">> <ANTIMG src="images/p02e.jpg" id="ncfig5" alt="uncaptioned" width-obs="423" height-obs="375" /></div> <p><i>One citrus fruit or juice&mdash;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 &ldquo;pep up&rdquo; appetites.</p> <h3 id="c7">VEGETABLES</h3> <div class="fig">> <ANTIMG src="images/p02f.jpg" id="ncfig6" alt="uncaptioned" width-obs="450" height-obs="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="fig">> <ANTIMG src="images/p02g.jpg" id="ncfig7" alt="uncaptioned" width-obs="466" height-obs="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="fig">> <ANTIMG src="images/p02h.jpg" id="ncfig8" alt="uncaptioned" width-obs="366" height-obs="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="fig">> <ANTIMG src="images/p02k.jpg" id="ncfig9" alt="uncaptioned" width-obs="469" height-obs="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 &frac14; pound of dry milk&mdash;or &#8531; 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="fig">> <ANTIMG src="images/p02m.jpg" id="ncfig10" alt="uncaptioned" width-obs="460" height-obs="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&rsquo;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&mdash;Crackers <br/>Crabmeat and Macaroni Salad<SPAN class="fn" id="fr_1" href="#fn_1">[1]</SPAN> <br/>Asparagus Spears <br/>Pear Cobbler<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Beverage</p> <hr class="dwide" /> <h3 id="c14">Menu #2</h3> <p class="center">Sliced Baked Ham <br/>Glazed Carrots and Pineapple Chunks<SPAN class="fn" href="#fn_1">[1]</SPAN> <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<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Mustard Sauce <br/>Whole Kernel Corn <br/>Crispy Cole Slaw <br/>Assorted Hot Rolls <br/>Peaches in Orange Sauce<SPAN class="fn" href="#fn_1">[1]</SPAN> <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<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Peas De Luxe<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Shoestring Potatoes <br/>Old-Fashioned Cherry Shortcakes<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Beverage</p> <hr class="dwide" /> <h3 id="c17">Menu #5</h3> <p class="center">Chicken Noodle Casserole<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Canned Cranberry Sauce <br/>Lettuce <br/>Roquefort Cheese Dressing <br/>Pear-Mint Sundae<SPAN class="fn" href="#fn_1">[1]</SPAN> <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<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Broiled or Sliced Tomatoes <br/>Spinach <br/>Pineapple Cream with Crunch Topping<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Beverage</p> <hr class="dwide" /> <h3 id="c19">Menu #7</h3> <p class="center">Baked Fruited Pork Loaf<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Baked Spiced Sweet Potatoes<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Green Bean and Onion Salad<SPAN class="fn" href="#fn_1">[1]</SPAN> <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<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Cucumber Slices <br/>Radish Roses <br/>Deviled Eggs <br/>Scalloped Potatoes <br/>Cherry-Citrus Compote<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Brownies <br/>Beverage</p> <hr class="dwide" /> <h3 id="c21">Menu #9</h3> <p class="center">Luncheon Meat Chili<SPAN class="fn" href="#fn_1">[1]</SPAN> <br/>Bread Sticks <br/>Watercress Salad <br/>French Dressing with Herbs <br/>Applesauce a la Mode<SPAN class="fn" href="#fn_1">[1]</SPAN> <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"><SPAN class="fn" id="fn_1" href="#fr_1">[1]</SPAN><i>For recipe, see &ldquo;<SPAN href="#c25">What&rsquo;s in your Pantry</SPAN>&rdquo; 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="fig">> <ANTIMG src="images/p04.jpg" id="ncfig11" alt="uncaptioned" width-obs="500" height-obs="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="fig">> <ANTIMG src="images/p04a.jpg" id="ncfig12" alt="uncaptioned" width-obs="500" height-obs="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&rsquo;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="fig">> <ANTIMG src="images/p04e.jpg" id="ncfig13" alt="uncaptioned" width-obs="161" height-obs="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&rsquo;S IN YOUR PANTRY?</span></h2> <dl class="undent"><dd class="t"><i>Page</i> <br/><span class="rubric">Vegetables</span> <br/>ASPARAGUS <dd class="t"><span class="lj">Asparagus on Toast</span> <SPAN href="#Page_13">13</SPAN> <dd class="t"><span class="lj">Corn and Asparagus Casserole</span> <SPAN href="#Page_17">17</SPAN> <dd class="t"><span class="lj">Savory Vegetables</span> <SPAN href="#Page_12">12</SPAN> <dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <SPAN href="#Page_20">20</SPAN> <br/>BAKED BEANS <dd class="t"><span class="lj">Creamy Baked Beans</span> <SPAN href="#Page_13">13</SPAN> <br/>BEETS <dd class="t"><span class="lj">Beet Relish Salad</span> <SPAN href="#Page_13">13</SPAN> <dd class="t"><span class="lj">Chef&rsquo;s Salad</span> <SPAN href="#Page_23">23</SPAN> <br/>CARROTS <dd class="t"><span class="lj">Glazed Carrots and Pineapple Chunks</span> <SPAN href="#Page_14">14</SPAN> <br/>CORN <dd class="t"><span class="lj">Casserole of Tuna Fish and Corn</span> <SPAN href="#Page_34">34</SPAN> <dd class="t"><span class="lj">Corn a la King</span> <SPAN href="#Page_16">16</SPAN> <dd class="t"><span class="lj">Corn and Asparagus Casserole</span> <SPAN href="#Page_17">17</SPAN> <dd class="t"><span class="lj">Corn Chowder</span> <SPAN href="#Page_14">14</SPAN> <dd class="t"><span class="lj">Hominy and Vienna Sausage Au Gratin</span> <SPAN href="#Page_27">27</SPAN> <br/>GREEN BEANS <dd class="t"><span class="lj">Green Bean and Onion Salad</span> <SPAN href="#Page_16">16</SPAN> <dd class="t"><span class="lj">Hot Spiced Green Beans</span> <SPAN href="#Page_16">16</SPAN> <dd class="t"><span class="lj">Savory Vegetables</span> <SPAN href="#Page_12">12</SPAN> <dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <SPAN href="#Page_20">20</SPAN> <br/>HOMINY <dd class="t"><span class="lj">Hominy and Vienna Sausage Au Gratin</span> <SPAN href="#Page_27">27</SPAN> <br/>KIDNEY BEANS <dd class="t"><span class="lj">Broiled Kidney Bean Sandwich</span> <SPAN href="#Page_17">17</SPAN> <dd class="t"><span class="lj">Frankfurter Salad Bowl</span> <SPAN href="#Page_21">21</SPAN> <dd class="t"><span class="lj">Luncheon Meat Chili</span> <SPAN href="#Page_22">22</SPAN> <br/>LIMA BEANS <dd class="t"><span class="lj">Lima Bean Skillet Meal</span> <SPAN href="#Page_14">14</SPAN> <br/>MUSHROOMS <dd class="t"><span class="lj">Chicken Noodle Casserole</span> <SPAN href="#Page_24">24</SPAN> <dd class="t"><span class="lj">Corn a la King</span> <SPAN href="#Page_16">16</SPAN> <dd class="t"><span class="lj">Creamed Mushrooms on Toast</span> <SPAN href="#Page_18">18</SPAN> <dd class="t"><span class="lj">Peas De Luxe</span> <SPAN href="#Page_19">19</SPAN> <dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <SPAN href="#Page_28">28</SPAN> <dd class="t"><span class="lj">Tuna Curry Casserole</span> <SPAN href="#Page_28">28</SPAN> <dd class="t"><span class="lj">Creamy Baked Beans</span> <SPAN href="#Page_13">13</SPAN> <br/>PEAS <dd class="t"><span class="lj">Creamed Peas on Deviled Ham Toast</span> <SPAN href="#Page_18">18</SPAN> <dd class="t"><span class="lj">Creamed Salmon De Luxe</span> <SPAN href="#Page_34">34</SPAN> <dd class="t"><span class="lj">Peas De Luxe</span> <SPAN href="#Page_19">19</SPAN> <dd class="t"><span class="lj">Peas French Style</span> <SPAN href="#Page_16">16</SPAN> <dd class="t"><span class="lj">Savory Vegetables</span> <SPAN href="#Page_12">12</SPAN> <dd class="t"><span class="lj">Tuna Vegetable Pie</span> <SPAN href="#Page_31">31</SPAN> <dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <SPAN href="#Page_20">20</SPAN> <br/>SAUERKRAUT <dd class="t"><span class="lj">Sauerkraut with Apples</span> <SPAN href="#Page_19">19</SPAN> <br/>SPINACH <dd class="t"><span class="lj">Poached Egg on Spinach</span> <SPAN href="#Page_12">12</SPAN> <dd class="t"><span class="lj">Savory Vegetables</span> <SPAN href="#Page_12">12</SPAN> <dd class="t"><span class="lj">Spinach Cheese Casserole</span> <SPAN href="#Page_18">18</SPAN> <br/>SWEET POTATOES <dd class="t"><span class="lj">Baked Spiced Sweet Potatoes</span> <SPAN href="#Page_20">20</SPAN> <dd class="t"><span class="lj">Sweet Potato and Sausage Casserole</span> <SPAN href="#Page_25">25</SPAN> <br/>TOMATOES <dd class="t"><span class="lj">California Seafood Salad</span> <SPAN href="#Page_31">31</SPAN> <dd class="t"><span class="lj">Casserole of Tomatoes and Cabbage</span> <SPAN href="#Page_20">20</SPAN> <dd class="t"><span class="lj">Lima Bean Skillet Meal</span> <SPAN href="#Page_14">14</SPAN> <dd class="t"><span class="lj">Luncheon Meat Chili</span> <SPAN href="#Page_22">22</SPAN> <dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <SPAN href="#Page_28">28</SPAN> <dd class="t"><span class="lj">Tomatoes with Herbs</span> <SPAN href="#Page_19">19</SPAN> <dd class="t"><span class="lj">Vegetable Juice Cocktails</span> <SPAN href="#Page_20">20</SPAN> <br/><span class="rubric">Meat</span> <br/>CHICKEN <dd class="t"><span class="lj">Chicken Noodle Casserole</span> <SPAN href="#Page_24">24</SPAN> <dd class="t"><span class="lj">Curried Chicken Soup</span> <SPAN href="#Page_23">23</SPAN> <dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <SPAN href="#Page_28">28</SPAN> <br/>CORNED BEEF HASH <dd class="t"><span class="lj">Hot Corned Beef Hash Sandwiches</span> <SPAN href="#Page_22">22</SPAN> <dd class="t"><span class="lj">Quick Corned Beef Hash Loaf</span> <SPAN href="#Page_27">27</SPAN> <br/>DEVILED HAM <dd class="t"><span class="lj">Creamed Peas on Deviled Ham Toast</span> <SPAN href="#Page_18">18</SPAN> <br/>FRANKFURTERS <dd class="t"><span class="lj">Frankfurter Salad Bowl</span> <SPAN href="#Page_21">21</SPAN> <dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <SPAN href="#Page_28">28</SPAN> <br/>LUNCHEON MEAT <dd class="t"><span class="lj">Baked Fruited Pork Loaf</span> <SPAN href="#Page_25">25</SPAN> <dd class="t"><span class="lj">Breaded Luncheon Meat Slices</span> <SPAN href="#Page_24">24</SPAN> <dd class="t"><span class="lj">Chef&rsquo;s Salad</span> <SPAN href="#Page_23">23</SPAN> <dd class="t"><span class="lj">Luncheon Meat Chili</span> <SPAN href="#Page_22">22</SPAN> <dd class="t"><span class="lj">Macaroni and Cheese with Luncheon Meat</span> <SPAN href="#Page_27">27</SPAN> <br/>POTTED MEAT <dd class="t"><span class="lj">Western Pancakes</span> <SPAN href="#Page_21">21</SPAN> <br/>SAUSAGE <dd class="t"><span class="lj">Hominy and Vienna Sausage Au Gratin</span> <SPAN href="#Page_27">27</SPAN> <dd class="t"><span class="lj">Sweet Potato and Sausage Casserole</span> <SPAN href="#Page_25">25</SPAN> <br/>TONGUE <dd class="t"><span class="lj">Chef&rsquo;s Salad</span> <SPAN href="#Page_23">23</SPAN> <dd class="t"><span class="lj">Tongue Supreme</span> <SPAN href="#Page_28">28</SPAN> <br/>TURKEY <dd class="t"><span class="lj">Chicken Noodle Casserole</span> <SPAN href="#Page_24">24</SPAN> <dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <SPAN href="#Page_28">28</SPAN> <dt class="pb" id="Page_11">11 <br/><span class="rubric">Fish</span> <br/>CRABMEAT <dd class="t"><span class="lj">Crabmeat and Macaroni Salad</span> <SPAN href="#Page_34">34</SPAN> <dd class="t"><span class="lj">Seafood Coquilles</span> <SPAN href="#Page_32">32</SPAN> <br/>LOBSTER <dd class="t"><span class="lj">Lobster Club Sandwich</span> <SPAN href="#Page_33">33</SPAN> <dd class="t"><span class="lj">Seafood Coquilles</span> <SPAN href="#Page_32">32</SPAN> <br/>SALMON <dd class="t"><span class="lj">Chilled Salmon</span> <SPAN href="#Page_33">33</SPAN> <dd class="t"><span class="lj">Creamed Salmon De Luxe</span> <SPAN href="#Page_34">34</SPAN> <dd class="t"><span class="lj">Salmon Bisque</span> <SPAN href="#Page_22">22</SPAN> <br/>SARDINES <dd class="t"><span class="lj">Broiled Sardine Sandwich</span> <SPAN href="#Page_29">29</SPAN> <dd class="t"><span class="lj">Sardines and Noodles, Polonaise</span> <SPAN href="#Page_32">32</SPAN> <dd class="t"><span class="lj">Sardine and Olive Spread</span> <SPAN href="#Page_32">32</SPAN> <br/>SHRIMP <dd class="t"><span class="lj">Shrimp Rice Casserole</span> <SPAN href="#Page_29">29</SPAN> <br/>TUNA FISH <dd class="t"><span class="lj">California Seafood Salad</span> <SPAN href="#Page_31">31</SPAN> <dd class="t"><span class="lj">Casserole of Tuna Fish and Corn</span> <SPAN href="#Page_34">34</SPAN> <dd class="t"><span class="lj">Piquant Tuna Spread</span> <SPAN href="#Page_29">29</SPAN> <dd class="t"><span class="lj">Tuna Curry Casserole</span> <SPAN href="#Page_28">28</SPAN> <dd class="t"><span class="lj">Tuna Vegetable Pie</span> <SPAN href="#Page_31">31</SPAN> <br/><span class="rubric">Fruits and Desserts</span> <br/>APPLESAUCE <dd class="t"><span class="lj">Applesauce a la Mode</span> <SPAN href="#Page_35">35</SPAN> <dd class="t"><span class="lj">Applesauce Bread Pudding</span> <SPAN href="#Page_42">42</SPAN> <dd class="t"><span class="lj">Applesauce Cake</span> <SPAN href="#Page_39">39</SPAN> <dd class="t"><span class="lj">Sweet Potato and Sausage Casserole</span> <SPAN href="#Page_25">25</SPAN> <br/>APRICOTS <dd class="t"><span class="lj">Apricot Ice Cream</span> <SPAN href="#Page_40">40</SPAN> <dd class="t"><span class="lj">Fruit Juice Cocktails</span> <SPAN href="#Page_41">41</SPAN> <br/>CHERRIES <dd class="t"><span class="lj">Cherry-Citrus Compote</span> <SPAN href="#Page_35">35</SPAN> <dd class="t"><span class="lj">Old-Fashioned Cherry Shortcakes</span> <SPAN href="#Page_44">44</SPAN> <br/>CRANBERRY <dd class="t"><span class="lj">Nectar-Fruit Juice Cocktail</span> <SPAN href="#Page_35">35</SPAN> <br/>FRUIT COCKTAIL <dd class="t"><span class="lj">Fruit Cocktail Ambrosia</span> <SPAN href="#Page_40">40</SPAN> <dd class="t"><span class="lj">Fruit Cocktail Fritters</span> <SPAN href="#Page_39">39</SPAN> <br/>FRUIT NECTAR <dd class="t"><span class="lj">Nectar-Fruit Juice Cocktail</span> <SPAN href="#Page_35">35</SPAN> <br/>GRAPEFRUIT <dd class="t"><span class="lj">Grapefruit Surprise Salad</span> <SPAN href="#Page_44">44</SPAN> <br/>ORANGE JUICE <dd class="t"><span class="lj">Orange Muffins</span> <SPAN href="#Page_43">43</SPAN> <dd class="t"><span class="lj">Peaches in Orange Sauce</span> <SPAN href="#Page_37">37</SPAN> <dd class="t"><span class="lj">Pear Cobbler</span> <SPAN href="#Page_46">46</SPAN> <br/>PEACHES <dd class="t"><span class="lj">Fruit Juice Cocktails</span> <SPAN href="#Page_41">41</SPAN> <dd class="t"><span class="lj">Peach Almond Ice Cream</span> <SPAN href="#Page_40">40</SPAN> <dd class="t"><span class="lj">Peaches in Orange Sauce</span> <SPAN href="#Page_37">37</SPAN> <br/>PEARS <dd class="t"><span class="lj">Baked Cocoanut Pear</span> <SPAN href="#Page_46">46</SPAN> <dd class="t"><span class="lj">Fruit Juice Cocktails</span> <SPAN href="#Page_41">41</SPAN> <dd class="t"><span class="lj">Pear Cobbler</span> <SPAN href="#Page_46">46</SPAN> <dd class="t"><span class="lj">Pear Mint Ice Cream</span> <SPAN href="#Page_40">40</SPAN> <dd class="t"><span class="lj">Pear Sundae, Chocolate Mint Sauce</span> <SPAN href="#Page_39">39</SPAN> <br/>PINEAPPLE <dd class="t"><span class="lj">Baked Fruited Pork Loaf</span> <SPAN href="#Page_25">25</SPAN> <dd class="t"><span class="lj">Glazed Carrots and Pineapple Chunks</span> <SPAN href="#Page_14">14</SPAN> <dd class="t"><span class="lj">Nectar-Fruit Juice Cocktail</span> <SPAN href="#Page_35">35</SPAN> <dd class="t"><span class="lj">Pineapple Cream, Crunch Topping</span> <SPAN href="#Page_41">41</SPAN> <dd class="t"><span class="lj">Pineapple Meringue Cake</span> <SPAN href="#Page_45">45</SPAN> <dd class="t"><span class="lj">Pineapple Meringue Pie</span> <SPAN href="#Page_43">43</SPAN> <dd class="t"><span class="lj">Pineapple Sauce</span> <SPAN href="#Page_45">45</SPAN> <br/>PLUMS <dd class="t"><span class="lj">Individual Purple Plum Puddings</span> <SPAN href="#Page_37">37</SPAN> <dd class="t"><span class="lj">Plum Sauce</span> <SPAN href="#Page_37">37</SPAN> <br/>PRUNES <dd class="t"><span class="lj">Baked Fruited Pork Loaf</span> <SPAN href="#Page_25">25</SPAN> <dd class="t"><span class="lj">Prune Souffle with Custard Sauce and Toasted Almonds</span> <SPAN href="#Page_42">42</SPAN> <br/>PUMPKIN <dd class="t"><span class="lj">Pumpkin Cake</span> <SPAN href="#Page_36">36</SPAN> <br/><span class="rubric">Miscellaneous</span> <br/>CHOCOLATE SYRUP <dd class="t"><span class="lj">Chocolate Refrigerator Cake</span> <SPAN href="#Page_45">45</SPAN> <dd class="t"><span class="lj">Pear Sundae, Chocolate Mint Sauce</span> <SPAN href="#Page_39">39</SPAN> <br/>COCOANUT <dd class="t"><span class="lj">Baked Cocoanut Pear</span> <SPAN href="#Page_46">46</SPAN> <dd class="t"><span class="lj">Fruit Cocktail Ambrosia</span> <SPAN href="#Page_40">40</SPAN> <br/>COFFEE <dd class="t"><span class="lj">Coffee Milk Shake</span> <SPAN href="#Page_40">40</SPAN> <br/>EVAPORATED MILK <dd class="t"><span class="lj">Pear Cobbler</span> <SPAN href="#Page_46">46</SPAN> <dd class="t"><span class="lj">Shrimp Rice Casserole</span> <SPAN href="#Page_29">29</SPAN> <br/>NUTS <dd class="t"><span class="lj">Maple Nut Frosting</span> <SPAN href="#Page_36">36</SPAN> <br/>SPAGHETTI <dd class="t"><span class="lj">Spaghetti Skillet Meal</span> <SPAN href="#Page_28">28</SPAN> <div class="pb" id="Page_12">12</div> <h2 id="c26"><span class="small">VEGETABLES</span></h2> <div class="fig">> <ANTIMG src="images/p06.jpg" id="ncfig14" alt="VEGETABLES" width-obs="600" height-obs="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">&frac12; 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 &frac12; to &#8531;&nbsp;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. 2&frac12; can spinach</p> <p class="t0">4 eggs, poached</p> <p class="t0">1 <SPAN href="#Page_13">Recipe Savory Sauce</SPAN></p> </div> <p>Heat spinach, drain and season with salt, pepper and butter. For each serving use about &frac12;&nbsp;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">&frac14;&nbsp;cup vinegar</p> <p class="t0">6 lettuce&nbsp;cups</p> <p class="t0">&frac12;&nbsp;cup cottage cheese</p> </div> <p>Drain beets; reserve &frac12;&nbsp;cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce&nbsp;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">&frac14;&nbsp;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">&frac14;&nbsp;cup grated Cheddar cheese (1 oz.)</p> </div> <p>Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350&deg;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 <SPAN href="#Page_13">recipe Savory Sauce</SPAN></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">&frac12; teaspoon salt</p> <p class="t0">&frac14; teaspoon paprika</p> <p class="t0">&#8532;&nbsp;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>&#8532;&nbsp;Cup Sauce</i></span></p> <div class="pb" id="Page_14">14</div> <h3 id="c33">GLAZED CARROTS AND PINEAPPLE CHUNKS <SPAN href="#Page_15">&rArr; <i>page 15</i></SPAN></h3> <div class="verse"> <p class="t0">1 No. 2 can sliced carrots<SPAN class="fn" id="fr_2" href="#fn_2">[2]</SPAN></p> <p class="t0">&frac12;&nbsp;cup pineapple chunks with &frac12;&nbsp;cup juice</p> <p class="t0">1 tablespoon cornstarch</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">1 tablespoon butter</p> </div> <p>Drain carrots and pineapple. Reserve &frac12;&nbsp;cup carrot liquor and combine with &frac12;&nbsp;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"><SPAN class="fn" id="fn_2" href="#fr_2">[2]</SPAN>Diced or Shoestring Carrots may be substituted.</div> </div> <h3 id="c34">CORN CHOWDER</h3> <div class="verse"> <p class="t0">2&nbsp;cups diced, raw potatoes</p> <p class="t0">&frac12;&nbsp;cup boiling water</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">1 quart milk</p> <p class="t0">&frac14; pound salt pork, diced</p> <p class="t0">&frac14;&nbsp;cup finely chopped onion</p> <p class="t0">1 No. 2 can whole kernel corn</p> <p class="t0">2&frac14; teaspoons salt</p> <p class="t0">&#8539; 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 saut&eacute; 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&nbsp;cup chopped celery</p> <p class="t0">&frac12;&nbsp;cup tomato juice</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">dash of black pepper</p> <p class="t0">1 tablespoon flour</p> <p class="t0">1 No. 2&frac12; can lima beans</p> <p class="t0">2&nbsp;cups cooked rice</p> </div> <p>Dice bacon and saut&eacute;. 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="fig">> <ANTIMG src="images/p07.jpg" id="ncfig15" alt="uncaptioned" width-obs="667" height-obs="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">&#8531;&nbsp;cup sliced radishes</p> <p class="t0">&frac14;&nbsp;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">&frac12;&nbsp;cup coarsely chopped celery</p> <p class="t0">1 No. 2 can cream style corn</p> <p class="t0">&frac12;&nbsp;cup coarsely chopped canned mushrooms</p> <p class="t0">2 tablespoons cream or top milk</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">&#8539; teaspoon paprika</p> <p class="t0">6 slices toast</p> </div> <p>Cut bacon strips in half and saut&eacute;. Drain bacon, measuring 2 tablespoons fat into a 1&frac12;-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 &frac12; 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">&frac14; to &frac12; teaspoon salt</p> <p class="t0">dash of pepper</p> <p class="t0">1 No. 2 can cut green beans, drained</p> </div> <p>Saut&eacute; bacon in a skillet; remove and break into small pieces. Saut&eacute; 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">&frac14;&nbsp;cup chopped onion</p> <p class="t0">2&nbsp;cups finely shredded lettuce</p> <p class="t0">&frac12; 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 saut&eacute; 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="fig">> <ANTIMG src="images/p08.jpg" id="ncfig16" alt="uncaptioned" width-obs="800" height-obs="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">&frac12;&nbsp;cup milk</p> <p class="t0">2 tablespoons butter or margarine</p> <p class="t0">2 tablespoons flour</p> <p class="t0">&frac14; teaspoon celery salt</p> <p class="t0">1 tablespoon chopped parsley</p> </div> <p>Drain corn and asparagus. Combine vegetable liquors and measure &frac12; 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 &times; 6 &times; 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350&deg;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">&frac14; teaspoon Worcestershire sauce</p> <p class="t0">&frac12; 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">&frac14;&nbsp;cup butter or margarine</p> <p class="t0">2 teaspoons finely chopped onion</p> <p class="t0">&frac14;&nbsp;cup flour</p> <p class="t0">milk</p> <p class="t0">&frac14; 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&nbsp;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>&mdash;Omit onion and Worcestershire sauce. When sauce has thickened, stir in &frac12;&nbsp;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">&frac14;&nbsp;cup butter or margarine</p> <p class="t0">&frac14;&nbsp;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 2&frac14;-oz. can deviled ham</p> <p class="t0">6 slices toast</p> </div> <p>Drain peas; combine liquor with sufficient milk to make 2&nbsp;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">&frac12; lb. processed Cheddar cheese</p> <p class="t0">&#8531;&nbsp;cup milk</p> <p class="t0">1 No. 2&frac12; can spinach, well drained</p> <p class="t0">1&nbsp;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&deg;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. 2&frac12; 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 2&frac12;-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">&frac12; teaspoon basil or marjoram</p> <p class="t0">&frac12; 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="fig">> <ANTIMG src="images/p09.jpg" id="ncfig17" alt="uncaptioned" width-obs="523" height-obs="799" /></div> <div class="verse"> <p class="t0">1 No. 2 can peas</p> <p class="t0">1&nbsp;cup sliced celery</p> <p class="t0">&frac14;&nbsp;cup liquor drained from peas</p> <p class="t0">&#8532;&nbsp;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">&frac14; 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">&#8539; teaspoon pepper</p> <p class="t0">4&nbsp;cups finely shredded green cabbage</p> <p class="t0">1&nbsp;cup &frac12;-inch bread cubes</p> <p class="t0">&frac14;&nbsp;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&nbsp;cups of cabbage in the bottom of a 1&frac12;-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&deg;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. 2&frac12; can sweet potatoes in syrup</p> <p class="t0">2 teaspoons butter</p> <p class="t0">1 tablespoon brown sugar</p> <p class="t0">&frac14; teaspoon cinnamon</p> <p class="t0">&frac14; teaspoon salt</p> </div> <p>Drain sweet potatoes, reserving &frac14;&nbsp;cup syrup. Arrange potatoes in a shallow (8&frac12; &times; 4&frac12; &times; 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&deg;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">&frac34; to 1&nbsp;cup juice drained from either peas, beans or asparagus</p> <p class="t0">2&nbsp;cups canned tomato juice</p> <p class="t0">3 to 4 sprigs of celery leaves</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">dash of pepper</p> <p class="t0">&#8539; 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&nbsp;cup of Asparagus Juice is used, mix with 2&frac12;&nbsp;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="fig">> <ANTIMG src="images/p10.jpg" id="ncfig18" alt="MEAT AND FISH" width-obs="600" height-obs="503" /></div> <h3 id="c52">WESTERN PANCAKES</h3> <div class="verse"> <p class="t0">1 5&frac12;-oz. can potted meat</p> <p class="t0">4 eggs</p> <p class="t0">&frac14;&nbsp;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">&frac34;&nbsp;cup sliced, sour pickles</p> <p class="t0">&frac12;&nbsp;cup French dressing</p> <p class="t0">1 medium-sized head lettuce</p> <p class="t0">&frac12; 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="fig">> <ANTIMG src="images/p11.jpg" id="ncfig19" alt="uncaptioned" width-obs="800" height-obs="612" /></div> <div class="verse"> <p class="t0">&frac12;&nbsp;cup chopped onion</p> <p class="t0">&frac12; garlic clove, minced</p> <p class="t0">2 tablespoons fat</p> <p class="t0">&frac12;&nbsp;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">1&frac12;&nbsp;cups canned tomatoes</p> <p class="t0">1 teaspoon Chili powder</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">&#8539; teaspoon pepper</p> </div> <p>Saut&eacute; 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">&frac14;&nbsp;cup sweet pickle relish</p> <p class="t0">&frac14; 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 7&frac34;-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&nbsp;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 10&frac12;-oz. can condensed cream of chicken soup</p> <p class="t0">&#8532;&nbsp;cup light cream or top milk</p> <p class="t0">1&nbsp;cup milk</p> <p class="t0">1 teaspoon curry powder</p> <p class="t0">&frac14; 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&rsquo;S SALAD</h3> <div class="fig">> <ANTIMG src="images/p11a.jpg" id="ncfig20" alt="uncaptioned" width-obs="800" height-obs="603" /></div> <div class="verse"> <p class="t0">1 medium-sized head lettuce</p> <p class="t0">1&nbsp;cup watercress</p> <p class="t0">&frac12; 12-oz. can luncheon meat, cut in strips (1&nbsp;cup)</p> <p class="t0">1 6-oz. can tongue, cut in strips</p> <p class="t0">&frac12;&nbsp;cup drained, canned julienne beets</p> <p class="t0">&frac12;&nbsp;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 &frac12;-inch cubes</p> <p class="t0">&frac12;&nbsp;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="fig">> <ANTIMG src="images/p12.jpg" id="ncfig21" alt="uncaptioned" width-obs="800" height-obs="482" /></div> <div class="verse"> <p class="t0">1 12-oz. can luncheon meat</p> <p class="t0">&frac12;&nbsp;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">&frac14;&nbsp;cup butter or margarine</p> <p class="t0">&frac14;&nbsp;cup flour</p> <p class="t0">1&nbsp;cup canned condensed chicken broth</p> <p class="t0">1&nbsp;cup top milk</p> <p class="t0">&frac14; 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&nbsp;cups cooked noodles or spaghetti</p> <p class="t0">&#8531;&nbsp;cup chopped canned ripe olives</p> <p class="t0">1 tablespoon grated onion</p> <p class="t0">&frac12;&nbsp;cup slivered almonds</p> <p class="t0">&frac12;&nbsp;cup dry bread crumbs</p> <p class="t0">&frac14;&nbsp;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 &frac14;&nbsp;cup almonds. Turn into a greased 1&frac12;-quart casserole. Mix together bread crumbs, cheese and butter and sprinkle over mixture in the casserole. Sprinkle the remaining &frac14;&nbsp;cup almonds over bread crumbs. Bake in a hot oven (450&deg;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 &times; 6 &times; 1&frac34;-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&deg;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="fig">> <ANTIMG src="images/p12a.jpg" id="ncfig22" alt="uncaptioned" width-obs="800" height-obs="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">&frac14;&nbsp;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 &times; 6 &times; 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&deg;F.) 30 minutes. <span class="lr"><i>5 Servings</i></span></p> <div class="pb" id="Page_26">26</div> <div class="fig">> <ANTIMG src="images/p13.jpg" id="ncfig23" alt="uncaptioned" width-obs="697" height-obs="1000" /></div> <div class="pb" id="Page_27">27</div> <h3 id="c63">QUICK CORNED BEEF HASH LOAF <SPAN href="#Page_26">&rArr; <i class="sf">page 26</i></SPAN></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&deg;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">&frac12; 8-oz. package macaroni</p> <p class="t0">&frac12;&nbsp;cup grated Cheddar cheese (2 oz.)</p> <p class="t0">&frac12; teaspoon Worcestershire sauce</p> <p class="t0">1 drop Tabasco sauce</p> <p class="t0">&frac12; 12-oz. can luncheon meat, cut in &frac12;-inch cubes</p> <p class="t0">1&frac12;&nbsp;cups medium white sauce</p> <p class="t0">1 tablespoon butter, melted</p> <p class="t0">&#8531;&nbsp;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 1&frac12;-quart casserole. Combine butter and bread crumbs; sprinkle over macaroni. Bake in a hot oven (425&deg;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">&frac12;&nbsp;cup milk</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">&#8539; teaspoon pepper</p> <p class="t0">1 tablespoon butter</p> <p class="t0">&frac12;&nbsp;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 (8&frac12; &times; 4&frac12; &times; 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&deg;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. &frac12; 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">&frac14; teaspoon sugar</p> <p class="t0">&frac12; tablespoon flour</p> <p class="t0">&frac12;&nbsp;cup water</p> <p class="t0">1 tablespoon Chili sauce</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">&#8539; 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">&frac12;&nbsp;cup sliced onion (1 medium onion)</p> <p class="t0">&frac14;&nbsp;cup chopped green pepper</p> <p class="t0">1 garlic clove, minced</p> <p class="t0">&frac14;&nbsp;cup sliced canned mushrooms (optional)</p> <p class="t0">2 tablespoons fat</p> <p class="t0">1 15&frac12;-oz. can spaghetti in tomato sauce with cheese</p> <p class="t0">&frac12;&nbsp;cup tomato juice</p> <p class="t0">&frac14; teaspoon salt</p> </div> <p>Drain meat; dice chicken or turkey or slice frankfurters. Saut&eacute; 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&nbsp;cups cooked rice</p> <p class="t0">1 10&frac12;-oz. can condensed cream of mushroom soup</p> <p class="t0">&frac14;&nbsp;cup water</p> <p class="t0">&#8531;&nbsp;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 1&frac12;-quart casserole. Bake in a moderate oven (350&deg;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&nbsp;cup Cheddar cheese, grated (4 oz.)</p> <p class="t0">1&nbsp;cup evaporated milk</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">dash of black pepper</p> <p class="t0">2&nbsp;cups cooked rice</p> <p class="t0">2 tablespoons butter or margarine, melted</p> <p class="t0">&frac12;&nbsp;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&deg;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 3&frac14;-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">&frac12; teaspoon salt</p> <p class="t0">&frac12; 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">&#8531;&nbsp;cup milk</p> <p class="t0">1&frac12; tablespoons vinegar</p> <p class="t0">1&frac12; 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="fig">> <ANTIMG src="images/p14.jpg" id="ncfig24" alt="uncaptioned" width-obs="708" height-obs="1000" /></div> <div class="pb" id="Page_31">31</div> <h3 id="c72">CALIFORNIA SEAFOOD SALAD <SPAN href="#Page_30">&rArr; <i class="sf">page 30</i></SPAN></h3> <h4><i class="ss">ASPIC</i></h4> <div class="verse"> <p class="t0">2 tablespoons plain gelatin</p> <p class="t0">&frac12;&nbsp;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">&frac12; teaspoon salt</p> <p class="t0">&frac12; 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&nbsp;cup diced celery</p> <p class="t0">1&nbsp;cup diced avocado (&frac12; avocado)</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">dash of white pepper</p> <p class="t0">&frac14;&nbsp;cup salad dressing</p> <p class="t0">1 tablespoon lemon juice</p> <p class="t0">grapefruit sections</p> <p class="t0">avocado slices (&frac12; 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>&mdash;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&nbsp;cup diced potatoes</p> <p class="t0">&frac12;&nbsp;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">&frac34; 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">&#8531;&nbsp;cup grated Cheddar cheese</p> </div> <p>Cook potatoes, celery and onion in &frac14;&nbsp;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 &times; 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&deg;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="fig">> <ANTIMG src="images/p15.jpg" id="ncfig25" alt="uncaptioned" width-obs="600" height-obs="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">&frac14;&nbsp;cup butter or margarine</p> <p class="t0">&frac14;&nbsp;cup flour</p> <p class="t0">1&#8532;&nbsp;cups milk</p> <p class="t0">&frac12; 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&nbsp;cups liquid (about 1&#8532;&nbsp;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&deg;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 3&frac14;-oz. can sardines in oil</p> <p class="t0">&frac12;&nbsp;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&nbsp;cup Spread</i></span></p> <h3 id="c76">SARDINES AND NOODLES, POLONAISE</h3> <div class="verse"> <p class="t0">&frac12; 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">&frac14;&nbsp;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&deg;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 saut&eacute; 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="fig">> <ANTIMG src="images/p15a.jpg" id="ncfig26" alt="uncaptioned" width-obs="800" height-obs="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>&mdash;Combine &frac14;&nbsp;cup heavy cream, whipped, &frac14;&nbsp;cup mayonnaise, 1 teaspoon lemon juice, &frac14;&nbsp;cup coarsely chopped cucumber, 1&frac12; teaspoons chopped chives or onion, and chill. (Approx. &frac34; cup sauce.)</p> <p><i>OLIVE-CELERY SAUCE</i>&mdash;Combine &frac12;&nbsp;cup sour cream, &frac12;&nbsp;cup mayonnaise, 3 tablespoons chopped, canned ripe olives, &frac14;&nbsp;cup chopped celery, and chill. (1&frac14;&nbsp;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">&frac34;&nbsp;cup canned, drained whole kernel corn</p> <p class="t0">1&nbsp;cup soft bread crumbs</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">dash of pepper</p> <p class="t0">&#8539; teaspoon powdered thyme</p> <p class="t0">1 teaspoon minced onion</p> <p class="t0">&frac14;&nbsp;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">&frac12; teaspoon salt</p> <p class="t0">1&nbsp;cup milk</p> <p class="t0">1 13-oz. can tuna fish, drained</p> </div> <p>Toss together corn, bread crumbs, &frac12; teaspoon salt, pepper, thyme, onion, &frac14;&nbsp;cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoons butter or margarine in a saucepan; add flour and &frac12; teaspoon salt and blend. Gradually stir in 1&nbsp;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&deg;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 7&frac34;-oz. can salmon</p> <p class="t0">&frac14;&nbsp;cup butter or margarine</p> <p class="t0">&frac14;&nbsp;cup flour</p> <p class="t0">dash of pepper</p> <p class="t0">1&frac34;&nbsp;cups milk</p> <p class="t0">1 tablespoon chopped anchovies</p> <p class="t0">1&nbsp;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&nbsp;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 7&frac12;-oz. can crabmeat</p> <p class="t0">2&nbsp;cups cooked macaroni (&frac12; 8-oz. package)</p> <p class="t0">2 tablespoons chopped green pepper</p> <p class="t0">1 tablespoon chopped pimiento</p> <p class="t0">&frac14;&nbsp;cup sliced celery</p> <p class="t0">2 tablespoons sliced radishes</p> <p class="t0">2 teaspoons grated onion</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">dash of Tabasco sauce</p> <p class="t0">&frac12;&nbsp;cup mayonnaise or salad dressing</p> <p class="t0">6 lettuce&nbsp;cups</p> </div> <p>Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce&nbsp;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="fig">> <ANTIMG src="images/p16.jpg" id="ncfig27" alt="FRUITS AND DESSERTS" width-obs="600" height-obs="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">&frac12; 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. 2&frac12; 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">&frac12;&nbsp;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="fig">> <ANTIMG src="images/p17.jpg" id="ncfig28" alt="uncaptioned" width-obs="800" height-obs="467" /></div> <div class="verse"> <p class="t0">3&nbsp;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">&frac14; teaspoon ground clove</p> <p class="t0">&frac14; teaspoon cardamom</p> <p class="t0">1&frac14;&nbsp;cups canned pumpkin</p> <p class="t0">&frac12;&nbsp;cup milk</p> <p class="t0">&frac12;&nbsp;cup shortening</p> <p class="t0">1&frac12;&nbsp;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&deg;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">&frac14;&nbsp;cup butter or margarine</p> <p class="t0">2&nbsp;cups sifted confectioners&rsquo; sugar</p> <p class="t0">3 tablespoons hot water</p> <p class="t0">&frac14; teaspoon maple flavoring</p> <p class="t0">&frac14;&nbsp;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. 2&frac12; can purple plums</p> <p class="t0">2&nbsp;cups sifted flour</p> <p class="t0">4 teaspoons baking powder</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">2 tablespoons sugar</p> <p class="t0">&frac14;&nbsp;cup shortening</p> <p class="t0">1&nbsp;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&nbsp;cups. Cover with a layer of fruit and then the remaining dough. Cover&nbsp;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&deg;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">&frac14;&nbsp;cup sugar</p> <p class="t0">1 teaspoon cinnamon</p> <p class="t0">juice drained from 1 No. 2&frac12; 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&nbsp;Cups Sauce</i></span></p> <h3 id="c90">PEACHES IN ORANGE SAUCE</h3> <div class="verse"> <p class="t0">1 No. 2&frac12; can peach halves or slices</p> <p class="t0">&frac14;&nbsp;cup brown sugar</p> <p class="t0">2 teaspoons cornstarch</p> <p class="t0">dash of salt</p> <p class="t0">&frac12;&nbsp;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 &frac12;&nbsp;cup. Combine sugar, cornstarch and salt in a saucepan. Stir in &frac12;&nbsp;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="fig">> <ANTIMG src="images/p18.jpg" id="ncfig29" alt="uncaptioned" width-obs="696" height-obs="1001" /></div> <div class="pb" id="Page_39">39</div> <h3 id="c91">PEAR SUNDAE WITH CHOCOLATE MINT SAUCE <SPAN href="#Page_38">&rArr; <i class="sf">page 38</i></SPAN></h3> <div class="verse"> <p class="t0">&frac12; to 1&nbsp;cup canned chocolate syrup, chilled</p> <p class="t0">2 to 4 drops mint extract</p> <p class="t0">1 No. 2&frac12; can pear halves, drained and chilled</p> <p class="t0">&frac12; 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">1&frac12;&nbsp;cups sifted flour</p> <p class="t0">1&frac12; 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">&frac12;&nbsp;cup milk</p> <p class="t0">1&nbsp;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&deg;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&rsquo; 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">2&frac12;&nbsp;cups sifted flour</p> <p class="t0">1&frac12;&nbsp;cups sugar</p> <p class="t0">1 teaspoon baking powder</p> <p class="t0">1 teaspoon baking soda</p> <p class="t0">1&frac14; teaspoons salt</p> <p class="t0">&frac12; teaspoon cinnamon</p> <p class="t0">&frac12; teaspoon cloves</p> <p class="t0">&frac12;&nbsp;cup shortening</p> <p class="t0">1&frac12;&nbsp;cups canned, unsweetened applesauce</p> <p class="t0">2 eggs, unbeaten</p> <p class="t0">1&nbsp;cup chopped, seedless raisins</p> <p class="t0">1&nbsp;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 &times; 9-inch loaf pan. Bake in a moderate oven (350&deg;F.) 1&frac12; hours or until done. <span class="lr"><i>One 5 &times; 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. 2&frac12; can whole apricots</p> <p class="t0">&frac12; to &frac34;&nbsp;cup powdered sugar</p> <p class="t0">1&nbsp;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>1&frac14; Quarts</i></span></p> <h4><i class="ss">VARIATIONS:</i></h4> <p><i>PEACH ALMOND ICE CREAM</i>&mdash;Substitute 1 No. 2&frac12; can peach halves for apricots. Reduce sugar to 2 tablespoons and add &frac14; teaspoon almond extract to peach pulp. Proceed as above. <span class="lr"><i>1&frac14; Quarts</i></span></p> <p><i>PEAR MINT ICE CREAM</i>&mdash;Substitute 1 No. 2&frac12; 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>1&frac14; Quarts</i></span></p> <h3 id="c95">COFFEE MILK SHAKE</h3> <div class="verse"> <p class="t0">1&nbsp;cup cold milk</p> <p class="t0">&frac12;&nbsp;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>&mdash;add &frac14;&nbsp;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. 2&frac12; can fruit cocktail</p> <p class="t0">&frac14;&nbsp;cup honey</p> <p class="t0">1 tablespoon lemon juice</p> <p class="t0">2 medium-sized bananas</p> <p class="t0">&frac34;&nbsp;cup canned, moist, shredded cocoanut</p> </div> <p>Drain fruit cocktail; reserve &frac12;&nbsp;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="fig">> <ANTIMG src="images/p19.jpg" id="ncfig30" alt="uncaptioned" width-obs="800" height-obs="452" /></div> <div class="verse"> <p class="t0">1 or 1&frac14;&nbsp;cups juice drained from canned fruit (peaches, pears, apricots, etc.)</p> <p class="t0">1&nbsp;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">1&frac12;&nbsp;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">&frac12;&nbsp;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">&frac14; teaspoon salt</p> <p class="t0">2 tablespoons sugar</p> <p class="t0">1 4&frac34;-oz. can strained prunes</p> </div> <h4>SAUCE:</h4> <div class="verse"> <p class="t0">1&frac12;&nbsp;cups milk</p> <p class="t0">3 tablespoons sugar</p> <p class="t0">&#8539; teaspoon salt</p> <p class="t0">4 egg yolks</p> <p class="t0">1 tablespoon flour</p> <p class="t0">&frac14; teaspoon almond extract or &frac12; 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 1&frac12;-quart casserole. Place in a pan of hot water and bake in a slow oven (325&deg;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 1&frac14; 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">&frac12;&nbsp;cup seedless raisins</p> <p class="t0">1 tablespoon butter</p> <p class="t0">4 slices day-old bread</p> <p class="t0">&frac34; 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&deg;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">1&frac12;&nbsp;cups sifted flour</p> <p class="t0">3 teaspoons baking powder</p> <p class="t0">&frac14; teaspoon salt</p> <p class="t0">&frac14;&nbsp;cup shortening</p> <p class="t0">&frac14;&nbsp;cup sugar</p> <p class="t0">2 eggs</p> <p class="t0">&frac12;&nbsp;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&deg;F.) 20 minutes. <span class="lr"><i>12 Medium-sized Muffins</i></span></p> <h3 id="c103">PINEAPPLE MERINGUE PIE</h3> <div class="fig">> <ANTIMG src="images/p20.jpg" id="ncfig31" alt="uncaptioned" width-obs="800" height-obs="546" /></div> <div class="verse"> <p class="t0">&frac14;&nbsp;cup cornstarch</p> <p class="t0">&frac34;&nbsp;cup sugar</p> <p class="t0">&frac12; 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, &frac34;&nbsp;cup sugar and &frac12; 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&deg;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<SPAN class="fn" id="fr_3" href="#fn_3">[3]</SPAN></p> <p class="t0">&frac34;&nbsp;cup sugar</p> <p class="t0">1 tablespoon cornstarch</p> <p class="t0">&frac14; teaspoon cinnamon</p> <p class="t0">2&nbsp;cups sifted flour</p> <p class="t0">4 teaspoons baking powder</p> <p class="t0">&frac12; teaspoon salt</p> <p class="t0">2 tablespoons sugar</p> <p class="t0">&frac14;&nbsp;cup shortening</p> <p class="t0">1 egg</p> <p class="t0">milk</p> <p class="t0">&frac12;&nbsp;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 &frac34;&nbsp;cup liquid. Combine with flour mixture to make a soft dough. Turn out on a lightly floured board and roll &frac12;-inch thick. Cut with a floured 2&frac12;-inch biscuit cutter. Place on an ungreased cookie sheet and bake in a hot oven (450&deg;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"><SPAN class="fn" id="fn_3" href="#fr_3">[3]</SPAN>Cherries packed in heavy syrup may be substituted. Reduce sugar to &frac12;&nbsp;cup.</div> </div> <blockquote> <p><span class="sc">Note</span>: <i>2&nbsp;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 &#8532;&nbsp;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">&#8539; teaspoon salt</p> <p class="t0">6 to 7 maraschino cherries</p> <p class="t0">&frac12; 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&nbsp;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">&frac12;&nbsp;cup canned chocolate syrup</p> <p class="t0">3 eggs, separated</p> <p class="t0">&frac14; teaspoon almond extract</p> <p class="t0">1&nbsp;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 &frac12;&nbsp;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 &frac12;&nbsp;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">&frac34;&nbsp;cup sifted cake flour</p> <p class="t0">&frac34; teaspoon baking powder</p> <p class="t0">&#8539; teaspoon salt</p> <p class="t0">2 eggs</p> <p class="t0">&frac12;&nbsp;cup sugar</p> <p class="t0">&frac14; 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">&frac14;&nbsp;cup sugar</p> </div> <p>Sift together dry ingredients. Beat eggs until light and lemon-colored. Gradually add &frac12;&nbsp;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&deg;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 &frac14; cup sugar. Cover top and sides of cake with meringue. Return to oven and bake in a moderately hot oven (400&deg;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&nbsp;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 1&frac14;&nbsp;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. 2&frac12; can pear halves</p> <p class="t0">1 tablespoon lemon juice</p> <p class="t0">&frac34;&nbsp;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&deg;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">&frac12; teaspoon cinnamon</p> <p class="t0">juice drained from 1 No. 2&frac12; 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>1&frac12;&nbsp;cups Sauce</i></span></p> <h3 id="c111">PEAR COBBLER</h3> <div class="verse"> <p class="t0">1 No. 2&frac12; can Bartlett pear halves</p> <p class="t0">&#8531;&nbsp;cup canned, unsweetened orange juice</p> <p class="t0">&frac14;&nbsp;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&nbsp;cup prepared biscuit mix</p> <p class="t0">6 tablespoons undiluted evaporated milk</p> <p class="t0">&frac12;&nbsp;cup heavy cream, whipped (optional)</p> <p class="t0">2 tablespoons sugar</p> </div> <p>Drain pears and reserve &#8532;&nbsp;cup juice. Place pears in bottom of a shallow (10 &times; 6 &times; 1&frac34;-inch) baking dish, cut side up. Combine fruit juices, brown sugar, cornstarch and salt and pour over pears. Place in a hot oven (425&deg;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&deg;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&mdash;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&mdash;others are &ldquo;hand&rdquo; 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&rsquo;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="fig"> id="fig1"> <ANTIMG src="images/p21a.jpg" alt="" width-obs="600" height-obs="414" /> <p class="pcap"><span class="ss">WALL TYPE CAN OPENER</span></p> </div> <div class="fig"> id="fig2"> <ANTIMG src="images/p21b.jpg" alt="" width-obs="600" height-obs="412" /> <p class="pcap"><span class="ss">HAND TYPE CAN OPENER</span></p> </div> <div class="fig"> id="fig3"> <ANTIMG src="images/p21c.jpg" alt="" width-obs="600" height-obs="488" /> <p class="pcap"><span class="ss">JUICE TYPE CAN OPENER</span></p> </div> <div class="pb" id="Page_48">48</div> <div class="fig"> id="fig4"> <ANTIMG src="images/p22.jpg" alt="" width-obs="661" height-obs="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&rsquo;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> <SPAN name="endofbook"></SPAN> <div style="break-after:column;"></div><br />