The Project Gutenberg eBook of Choice Recipes and Menus Using Canned Foods

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Title: Choice Recipes and Menus Using Canned Foods

Creator: American Can Company. Home Economics Department

Release date: August 15, 2021 [eBook #66069]

Language: English

Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING CANNED FOODS ***

Choice

Recipes and Menus

using

Canned Foods

A Guide to Common Can Sizes

No. ½ FLAT

Approximately 1 cup

7¾ to 8½ oz.

Used principally for salmon.

No. 8Z TALL

Approximately 1 cup

8 oz. (7¾ fl. oz.)

Used for some vegetables and fruits, meat and fish products, specialties.

No. 300

Approximately 1¾ cups

14½ oz. (13½ fl. oz.)

Used principally for meats and specialty items.

No. 1 TALL

Approximately 2 cups

1 lb. (15 fl. oz.)

Used principally for salmon, but some fruits, vegetables and specialties.

No. 303

Approximately 2 cups

1 lb. (15 fl. oz.)

Used for vegetables, fruits and juices, soups, specialties.

No. 2

Approximately 2½ cups

1 lb. 4 oz. (1 pt. 2 fl. oz.)

Used principally for vegetables, fruits and juices.

No. 2½

Approximately 3½ cups

1 lb. 13 oz. (1 pt. 10 fl. oz.)

Used mainly for fruits; also for such vegetables as spinach, tomatoes, sauerkraut, beets and pumpkin.

No. 3 CYLINDER

Approximately 5¾ cups

46 oz. (1 qt. 14 fl. oz.)

Used primarily for fruit and vegetable juices.

No. 10

Approximately 12 cups

6 lbs. 9 oz. (3 qts.)

Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores.

Your Canned Foods

The Home Economics Section of the American Can Company has prepared this new recipe book to help you use canned foods in a greater variety of ways.

These recipes have been created in the Canco Testing Kitchen to give you new food dishes that are colorful, easy to prepare and high in nutritive value. Simple enough for successful preparation by beginners, they offer a challenge to the more experienced cook.

The convenient index, “What’s in Your Pantry,” is a successful key to your menu planning with commercially canned foods.

Extensive research of the American Can Company helps the canners and packers to develop the finest canned foods; the Canco Testing Kitchen helps homemakers use these canned foods to the best possible advantage.

Menu Planning For Good Nutrition.

Knowledge of the facts for good nutrition without the application will reap no reward. To produce and maintain good health, daily menus should include:

EGGS

One each day per person—or at least 3 to 4 a week.

Eggs may be served plain as poached, scrambled, hard-cooked, or in an omelet; in cooking as soufflés, custards, sauces, breads or cakes and salads.

LEAN MEAT, POULTRY OR FISH

One or more servings daily. (Fresh, Canned or Frozen)

Different kinds of meat, poultry and fish are necessary for variety of food value and flavor. The many canned meats, poultry and fish available make nutritious meals quick and easy to prepare. Include occasionally on your menus, liver, kidney, salmon, sardines, tuna, herring or mackerel.

FRUITS

One citrus fruit or juice—or tomato juice. One other fruit. (Canned, Fresh or Frozen)

Canned juices and fruits also offer an economical variety to the menu and can be included easily and quickly to “pep up” appetites.

VEGETABLES

Three or more each day. (Canned, Fresh or Frozen.) One green, leafy or yellow vegetable. One other vegetable. One potato.

Canned vegetables offer the necessary variety to your menus. There is no waste to canned vegetables; the entire contents of the can should be used. It is wise to include one raw vegetable each day, especially salad greens.

CEREALS, BREADS, AND FLOUR

A cereal every day.

At least 2 servings of whole grain or enriched white bread.

Whole grain, restored or enriched cereals are important in everyday meals; use ready-to-eat or cooked, for breakfast with milk and fruit, in cookies, puddings or in meat and fish loaves. Serve creamed dishes on toast; make bread stuffings and puddings. Use enriched white flour in home-made-breads, gravies and sauces.

SWEETS

Use molasses, syrups, honey, jellies, jams, desserts and candies in moderation to make the diet palatable but not enough to spoil the appetite for other foods.

MILK

One quart for each child. One pint for each adult. (Fresh or Evaporated)

Count one pint of undiluted evaporated milk (a little more than one tall can) or ¼ pound of dry milk—or ⅓ pound of cheese as having about the same food value as one quart of fluid milk. For variety, include milk in your cooked foods, such as soups, creamed or scalloped dishes, ice creams, custards or other milk desserts. For variety, include cheese, buttermilk, malted and chocolate milks in your menus.

FATS

Two or more tablespoons butter or vitamin-fortified margarine. Count salt pork or bacon as a fat.

However, meals need not be humdrum. Make them interesting, colorful, attractive. Vary the preparation of the foods you use; vary the manner in which you serve them. Include appealing, nutritious recipes. Your family will eat, and at the same time enjoy, the foods which are good for them.

Choice Luncheon or Supper Menus

For dinner menus, add an appropriate fruit or vegetable juice, fish cocktail, hors d’oeuvre or one of the many delicious canned soups. Include milk or milk drinks as well as coffee or tea for the beverage.

Menu #1

Hot Tomato Juice Cocktail—Crackers

Crabmeat and Macaroni Salad[1]

Asparagus Spears

Pear Cobbler[1]

Beverage

Menu #2

Sliced Baked Ham

Glazed Carrots and Pineapple Chunks[1]

Green Beans

Assorted Relishes (ripe olives, celery curls, radish roses)

Corn Sticks

Beverage

Menu #3

Quick Corned Beef Hash Loaf[1]

Mustard Sauce

Whole Kernel Corn

Crispy Cole Slaw

Assorted Hot Rolls

Peaches in Orange Sauce[1]

Beverage

Menu #4

Sliced Tongue

Mustard-Horseradish Sauce

Tomatoes with Herbs[1]

Peas De Luxe[1]

Shoestring Potatoes

Old-Fashioned Cherry Shortcakes[1]

Beverage

Menu #5

Chicken Noodle Casserole[1]

Canned Cranberry Sauce

Lettuce

Roquefort Cheese Dressing

Pear-Mint Sundae[1]

Beverage

Menu #6

Broiled Sardine Sandwich[1]

Broiled or Sliced Tomatoes

Spinach

Pineapple Cream with Crunch Topping[1]

Beverage

Menu #7

Baked Fruited Pork Loaf[1]

Baked Spiced Sweet Potatoes[1]

Green Bean and Onion Salad[1]

Hot Buttered Corn Muffins

Beverage

Menu #8

Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce[1]

Cucumber Slices

Radish Roses

Deviled Eggs

Scalloped Potatoes

Cherry-Citrus Compote[1]

Brownies

Beverage

Menu #9

Luncheon Meat Chili[1]

Bread Sticks

Watercress Salad

French Dressing with Herbs

Applesauce a la Mode[1]

Cookies

Beverage

Menu #10

Hominy and Vienna Sausage au Gratin

Mixed Green Salad

Rolls

Pineapple Meringue Pie

Beverage

[1]For recipe, see “What’s in your Pantry” index, pages 10 and 11.

Using Commercially Canned Foods

Canned Foods are delicious just as they come from the can. Remember that canned foods are cooked foods. When heating commercially canned vegetables follow these directions:

1. Drain the liquid into a saucepan.

2. Boil it quickly to reduce the amount.

3. Add the vegetable and heat quickly.

4. Season to the family’s taste and serve.

Instead of reducing the liquid in the can, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.

Many women like to use canned foods as an ingredient of interesting recipes. The canner has done the first hard work of preparation, so it is easy to add variety to the menu with very little effort.

FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS

1. Fruits and vegetables used for canning are especially grown for that purpose; picked at just the right point of maturity, sealed in cans and cooked in the briefest possible time after harvesting.

2. Nothing is added to canned fruits except a sugar syrup; and nothing to canned vegetables except water and sometimes a little salt or sugar for seasoning.

3. The canning process does not affect the food value of the starches, sugars, fats and proteins. The canning industry has developed many methods designed to conserve the vitamins and minerals of the fresh raw products. Hence, modern commercially canned foods retain in good degree the food values of the fresh foods used for canning.

4. Canned Food may be safely left in the open can if it is covered and kept in a refrigerator. This you should do with left-over cooked food stored in any type of container.

5. The use of commercially canned foods saves many hours of preparation of raw fruits, vegetables, fish and meats, and also assures no waste.

WHAT’S IN YOUR PANTRY?

Page

Vegetables

ASPARAGUS

Asparagus on Toast

13

Corn and Asparagus Casserole

17

Savory Vegetables

12

Vegetable Juice Cocktails

20

BAKED BEANS

Creamy Baked Beans

13

BEETS

Beet Relish Salad

13

Chef’s Salad

23

CARROTS

Glazed Carrots and Pineapple Chunks

14

CORN

Casserole of Tuna Fish and Corn

34

Corn a la King

16

Corn and Asparagus Casserole

17

Corn Chowder

14

Hominy and Vienna Sausage Au Gratin

27

GREEN BEANS

Green Bean and Onion Salad

16

Hot Spiced Green Beans

16

Savory Vegetables

12

Vegetable Juice Cocktails

20

HOMINY

Hominy and Vienna Sausage Au Gratin

27

KIDNEY BEANS

Broiled Kidney Bean Sandwich

17

Frankfurter Salad Bowl

21

Luncheon Meat Chili

22

LIMA BEANS

Lima Bean Skillet Meal

14

MUSHROOMS

Chicken Noodle Casserole

24

Corn a la King

16

Creamed Mushrooms on Toast

18

Peas De Luxe

19

Spaghetti Skillet Meal

28

Tuna Curry Casserole

28

Creamy Baked Beans

13

PEAS

Creamed Peas on Deviled Ham Toast

18

Creamed Salmon De Luxe

34

Peas De Luxe

19

Peas French Style

16

Savory Vegetables

12

Tuna Vegetable Pie

31

Vegetable Juice Cocktails

20

SAUERKRAUT

Sauerkraut with Apples

19

SPINACH

Poached Egg on Spinach

12

Savory Vegetables

12

Spinach Cheese Casserole

18

SWEET POTATOES

Baked Spiced Sweet Potatoes

20

Sweet Potato and Sausage Casserole

25

TOMATOES

California Seafood Salad

31

Casserole of Tomatoes and Cabbage

20

Lima Bean Skillet Meal

14

Luncheon Meat Chili

22

Spaghetti Skillet Meal

28

Tomatoes with Herbs

19

Vegetable Juice Cocktails

20

Meat

CHICKEN

Chicken Noodle Casserole

24

Curried Chicken Soup

23

Spaghetti Skillet Meal

28

CORNED BEEF HASH

Hot Corned Beef Hash Sandwiches

22

Quick Corned Beef Hash Loaf

27

DEVILED HAM

Creamed Peas on Deviled Ham Toast

18

FRANKFURTERS

Frankfurter Salad Bowl

21

Spaghetti Skillet Meal

28

LUNCHEON MEAT

Baked Fruited Pork Loaf

25

Breaded Luncheon Meat Slices

24

Chef’s Salad

23

Luncheon Meat Chili

22

Macaroni and Cheese with Luncheon Meat

27

POTTED MEAT

Western Pancakes

21

SAUSAGE

Hominy and Vienna Sausage Au Gratin

27

Sweet Potato and Sausage Casserole

25

TONGUE

Chef’s Salad

23

Tongue Supreme

28

TURKEY

Chicken Noodle Casserole

24

Spaghetti Skillet Meal

28

Fish

CRABMEAT

Crabmeat and Macaroni Salad

34

Seafood Coquilles

32

LOBSTER

Lobster Club Sandwich

33

Seafood Coquilles

32

SALMON

Chilled Salmon

33

Creamed Salmon De Luxe

34

Salmon Bisque

22

SARDINES

Broiled Sardine Sandwich

29

Sardines and Noodles, Polonaise

32

Sardine and Olive Spread

32

SHRIMP

Shrimp Rice Casserole

29

TUNA FISH

California Seafood Salad

31

Casserole of Tuna Fish and Corn

34

Piquant Tuna Spread

29

Tuna Curry Casserole

28

Tuna Vegetable Pie

31

Fruits and Desserts

APPLESAUCE

Applesauce a la Mode

35

Applesauce Bread Pudding

42

Applesauce Cake

39

Sweet Potato and Sausage Casserole

25

APRICOTS

Apricot Ice Cream

40

Fruit Juice Cocktails

41

CHERRIES

Cherry-Citrus Compote

35

Old-Fashioned Cherry Shortcakes

44

CRANBERRY

Nectar-Fruit Juice Cocktail

35

FRUIT COCKTAIL

Fruit Cocktail Ambrosia

40

Fruit Cocktail Fritters

39

FRUIT NECTAR

Nectar-Fruit Juice Cocktail

35

GRAPEFRUIT

Grapefruit Surprise Salad

44

ORANGE JUICE

Orange Muffins

43

Peaches in Orange Sauce

37

Pear Cobbler

46

PEACHES

Fruit Juice Cocktails

41

Peach Almond Ice Cream

40

Peaches in Orange Sauce

37

PEARS

Baked Cocoanut Pear

46

Fruit Juice Cocktails

41

Pear Cobbler

46

Pear Mint Ice Cream

40

Pear Sundae, Chocolate Mint Sauce

39

PINEAPPLE

Baked Fruited Pork Loaf

25

Glazed Carrots and Pineapple Chunks

14

Nectar-Fruit Juice Cocktail

35

Pineapple Cream, Crunch Topping

41

Pineapple Meringue Cake

45

Pineapple Meringue Pie

43

Pineapple Sauce

45

PLUMS

Individual Purple Plum Puddings

37

Plum Sauce

37

PRUNES

Baked Fruited Pork Loaf

25

Prune Souffle with Custard Sauce and Toasted Almonds

42

PUMPKIN

Pumpkin Cake

36

Miscellaneous

CHOCOLATE SYRUP

Chocolate Refrigerator Cake

45

Pear Sundae, Chocolate Mint Sauce

39

COCOANUT

Baked Cocoanut Pear

46

Fruit Cocktail Ambrosia

40

COFFEE

Coffee Milk Shake

40

EVAPORATED MILK

Pear Cobbler

46

Shrimp Rice Casserole

29

NUTS

Maple Nut Frosting

36

SPAGHETTI

Spaghetti Skillet Meal

28

VEGETABLES

SAVORY VEGETABLES

1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.)

½ teaspoon salt

butter or margarine

chopped chives or parsley

Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve.

4 to 5 Servings

NOTE: Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.

POACHED EGG ON SPINACH

1 No. 2½ can spinach

4 eggs, poached

1 Recipe Savory Sauce

Heat spinach, drain and season with salt, pepper and butter. For each serving use about ½ cup hot spinach; flatten top and arrange poached egg on each spinach mound. Serve with Savory Sauce.

4 Servings

BEET RELISH SALAD

1 No. 2 can sliced beets

1 tablespoon sugar

1 tablespoon minced onion

1 teaspoon salt

dash of pepper

2 tablespoons salad oil

¼ cup vinegar

6 lettuce cups

½ cup cottage cheese

Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing.

6 Servings

CREAMY BAKED BEANS

1 1-lb. can baked beans in tomato sauce

¼ cup sour cream

1 tablespoon Chili sauce or catsup

1 teaspoon minced onion

¼ cup grated Cheddar cheese (1 oz.)

Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350°F.) 25 minutes.

3 to 4 Servings

ASPARAGUS ON TOAST

1 No. 2 can asparagus spears

4 slices hot, buttered toast

1 recipe Savory Sauce

Heat asparagus and drain; reserve liquor for soup, gravy or vegetable juice cocktail. Arrange spears on toast. Serve with Savory Sauce.

4 Servings

NOTE: A thin slice of ham may be placed on the toast before arranging the asparagus, if desired.

SAVORY SAUCE

2 egg yolks

2 teaspoons finely chopped parsley

1 teaspoon grated onion

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon paprika

⅔ cup milk

2 teaspoons lemon juice

Beat egg yolks slightly in top of double boiler. Add parsley, onion, sugar, salt and paprika and blend. Gradually stir in milk. Place over boiling water; keep water in bottom of double boiler below bottom of top section. Cook, stirring constantly, until smooth and thickened. Stir in lemon juice. Serve immediately.

⅔ Cup Sauce

GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ page 15

1 No. 2 can sliced carrots[2]

½ cup pineapple chunks with ½ cup juice

1 tablespoon cornstarch

¼ teaspoon salt

1 tablespoon butter

Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly.

4 Servings

[2]Diced or Shoestring Carrots may be substituted.

CORN CHOWDER

2 cups diced, raw potatoes

½ cup boiling water

½ teaspoon salt

1 quart milk

¼ pound salt pork, diced

¼ cup finely chopped onion

1 No. 2 can whole kernel corn

2¼ teaspoons salt

⅛ teaspoon pepper

Cook potatoes in boiling salted water in covered 3-quart saucepan until almost done; do not drain. Add milk to potatoes and heat to the boiling point. Brown salt pork in a skillet. Remove pork; add onion to fat and sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings to potato-milk mixture. Heat slowly to the boiling point.

8 Servings

LIMA BEAN SKILLET MEAL

2 strips bacon

3 tablespoons chopped onion

2 tablespoons chopped green pepper

1 cup chopped celery

½ cup tomato juice

¼ teaspoon salt

dash of black pepper

1 tablespoon flour

1 No. 2½ can lima beans

2 cups cooked rice

Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 minutes or until onion is yellow. Add tomato juice, salt and pepper; stir in flour. When mixture is smooth and thickened, add lima beans and simmer 5 minutes. Serve on hot rice.

4 Servings

GREEN BEAN AND ONION SALAD

1 No. 2 can cut green beans, drained

1 thinly sliced medium-sized onion

⅓ cup sliced radishes

¼ cup French dressing

5 lettuce cups

Marinate beans, onion and radishes in French dressing for several hours in refrigerator. Arrange in lettuce cups.

5 Servings

CORN A LA KING

3 strips bacon

½ cup coarsely chopped celery

1 No. 2 can cream style corn

½ cup coarsely chopped canned mushrooms

2 tablespoons cream or top milk

½ teaspoon salt

⅛ teaspoon paprika

6 slices toast

Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving.

6 Servings

HOT SPICED GREEN BEANS

3 slices bacon

3 tablespoons bacon drippings

1 tablespoon chopped onion

3 tablespoons vinegar

¼ to ½ teaspoon salt

dash of pepper

1 No. 2 can cut green beans, drained

Sauté bacon in a skillet; remove and break into small pieces. Sauté onion in drippings until tender. Add vinegar and seasonings and blend. Add bacon and green beans; mix together lightly and heat.

4 Servings

PEAS FRENCH STYLE

1 No. 2 can peas

2 tablespoons butter or margarine

¼ cup chopped onion

2 cups finely shredded lettuce

½ teaspoon salt

Drain peas, reserving liquor for soup, gravy or vegetable juice cocktails. Melt butter or margarine in a frying pan; add onion and sauté until soft and golden brown. Add peas, cover and heat slowly over low heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce and salt and toss lightly. Serve immediately.

5 Servings

CORN AND ASPARAGUS CASSEROLE

1 No. 2 can whole kernel corn

1 No. 300 can all green asparagus

½ cup milk

2 tablespoons butter or margarine

2 tablespoons flour

¼ teaspoon celery salt

1 tablespoon chopped parsley

Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350°F.) 20 minutes.

6 to 8 Servings

BROILED KIDNEY BEAN SANDWICH

1 No. 2 can kidney beans

1 tablespoon finely chopped onion

2 tablespoons catsup

¼ teaspoon Worcestershire sauce

½ teaspoon salt

dash of pepper

3 hamburger buns, split

6 slices tomato (1 medium-sized)

3 strips bacon

Drain kidney beans and mash. Combine beans, onion, catsup, Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread with bean mixture; and top with a thin slice of tomato. Cut bacon strips in half and place one piece over each tomato slice. Broil slowly 10 minutes or until bacon is crisp.

6 Servings

CREAMED MUSHROOMS ON TOAST

1 8-oz. can mushroom buttons

¼ cup butter or margarine

2 teaspoons finely chopped onion

¼ cup flour

milk

¼ teaspoon salt

dash of pepper

1 teaspoon Worcestershire sauce

6 slices toast

Drain mushrooms and reserve liquor. Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast.

6 Servings

MUSHROOMS IN CHEESE SAUCE—Omit onion and Worcestershire sauce. When sauce has thickened, stir in ½ cup grated, sharp Cheddar cheese, seasonings and mushrooms. Heat and serve on toast.

CREAMED PEAS ON DEVILED HAM TOAST

1 No. 2 can peas

milk

¼ cup butter or margarine

¼ cup flour

1 teaspoon salt

dash of pepper

2 hard-cooked eggs, sliced

1 2¼-oz. can deviled ham

6 slices toast

Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast.

6 Servings

SPINACH CHEESE CASSEROLE

½ lb. processed Cheddar cheese

⅓ cup milk

1 No. 2½ can spinach, well drained

1 cup soft bread crumbs

3 strips bacon

Cut cheese in small pieces and place in top of a double boiler over boiling water and melt. Gradually stir in milk; continue stirring until sauce is smooth. Chop spinach and add to cheese sauce. Turn into a greased 1-quart casserole. Top with bread crumbs, then bacon strips cut in half. Bake in a moderate oven (350°F.) 30 minutes.

6 Servings

SAUERKRAUT WITH APPLES

3 tart cooking apples

1 No. 2½ can sauerkraut

3 tablespoons butter

4 to 6 tablespoons sugar

Peel and core apples; cut in eighths. Alternate layers of kraut and apples in a 2½-quart saucepan. Add water barely to cover, bring to boiling point; then reduce heat, cover and simmer until apples are very tender (20 to 25 minutes). Add butter and sugar and blend, cooking rapidly until almost all liquid has evaporated.

6 Servings

TOMATOES WITH HERBS

1 No. 2 can tomatoes

1 tablespoon butter

2 tablespoons flour or 1 tablespoon cornstarch

½ teaspoon basil or marjoram

½ teaspoon sugar

dash of salt

dash of pepper

Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and blend. Gradually stir in tomato juice. Cook, stirring constantly, until smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and pepper. Simmer 5 minutes.

4 to 5 Servings

PEAS DE LUXE

1 No. 2 can peas

1 cup sliced celery

¼ cup liquor drained from peas

⅔ cup canned, sliced mushrooms

3 tablespoons chopped pimiento

2 tablespoons butter or margarine

¼ teaspoon salt

dash of pepper

Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly.

6 Servings

CASSEROLE OF TOMATOES AND CABBAGE

1 tablespoon butter

2 tablespoons flour

1 No. 2 can tomatoes

1 tablespoon minced onion

1 teaspoon sugar

1 teaspoon salt

⅛ teaspoon pepper

4 cups finely shredded green cabbage

1 cup ½-inch bread cubes

¼ cup grated Cheddar cheese (1 oz.)

Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour half the tomato mixture over cabbage; cover with remaining cabbage and pour over remaining tomato mixture. Cover and bake in a moderately hot oven (400°F.) 30 minutes. Remove cover and top vegetables with bread cubes and sprinkle with cheese; bake 15 minutes longer or until cheese melts and cubes are a golden brown.

5 to 6 Servings

BAKED SPICED SWEET POTATOES

1 No. 2½ can sweet potatoes in syrup

2 teaspoons butter

1 tablespoon brown sugar

¼ teaspoon cinnamon

¼ teaspoon salt

Drain sweet potatoes, reserving ¼ cup syrup. Arrange potatoes in a shallow (8½ × 4½ × 2-inch) baking dish and dot with butter. Combine brown sugar, cinnamon and salt and sprinkle over potatoes. Pour syrup over all. Bake in a moderate oven (350°F.) 30 minutes. If a heavier glaze on the potatoes is desired, they may be basted several times during the baking period with the syrup in the pan.

5 Servings

VEGETABLE JUICE COCKTAILS

¾ to 1 cup juice drained from either peas, beans or asparagus

2 cups canned tomato juice

3 to 4 sprigs of celery leaves

½ teaspoon salt

dash of pepper

⅛ teaspoon minced onion

2 teaspoons lemon juice

2 drops Worcestershire sauce

Mix together vegetable juices; add celery leaves; cover tightly and chill for an hour. Remove celery leaves; add remaining ingredients. Serve thoroughly chilled.

5 Servings

NOTE: If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice.

MEAT AND FISH

WESTERN PANCAKES

1 5½-oz. can potted meat

4 eggs

¼ cup milk

1 tablespoon finely chopped onion

1 tablespoon flour

2 tablespoons bacon fat

Combine all ingredients except bacon fat or shortening in a bowl. Beat with a rotary beater until blended. Melt bacon fat in a frying pan. When fat is hot drop mixture by tablespoonfuls into pan, spreading to form flat round cakes. Brown on both sides.

4 Servings or 16 Pancakes

FRANKFURTER SALAD BOWL

1 12-oz. can frankfurters, drained

1 No. 2 can kidney beans, drained

¾ cup sliced, sour pickles

½ cup French dressing

1 medium-sized head lettuce

½ large onion, thinly sliced

Slice frankfurters and combine with kidney beans and pickles; add French dressing and marinate for several hours in refrigerator. Break lettuce leaves in salad bowl. Arrange onion rings and frankfurter mixture on top of lettuce. Toss together lightly with fork and serve immediately.

6 Servings

LUNCHEON MEAT CHILI

½ cup chopped onion

½ garlic clove, minced

2 tablespoons fat

½ cup chopped green pepper

1 12-oz. can luncheon meat, coarsely chopped

1 No. 2 can red kidney beans

1½ cups canned tomatoes

1 teaspoon Chili powder

½ teaspoon salt

⅛ teaspoon pepper

Sauté onion and garlic in fat. Add remaining ingredients and simmer 30 minutes.

5 Servings

HOT CORNED BEEF HASH SANDWICHES

1 1-lb. can corned beef hash

¼ cup sweet pickle relish

¼ teaspoon salt

2 teaspoons grated onion

16 slices bread, toasted and buttered

2 medium-sized tomatoes, sliced

Combine hash, pickle relish, salt and onion in a frying pan. Heat thoroughly and spread on 8 slices buttered toast. Top with tomato and another slice of toast. Serve immediately.

8 Sandwiches

SALMON BISQUE

1 7¾-oz. can salmon

2 tablespoons butter or margarine

2 tablespoons finely chopped celery

2 tablespoons grated carrot

3 tablespoons flour

4 cups milk

2 slices onion

1 bay leaf

salt

pepper

1 teaspoon finely chopped parsley

Drain salmon and remove skin and bones; flake. Melt butter or margarine in a saucepan. Add celery and carrots and cook about 3 minutes; then add flour and blend. Add milk slowly and cook, stirring constantly, until smooth and slightly thickened. Add salmon, onion and bay leaf. Simmer over very low heat 15 minutes. Remove onion slices and bay leaf. Season to taste with salt and pepper. Garnish with chopped parsley, if desired.

6 Servings

CURRIED CHICKEN SOUP

1 10½-oz. can condensed cream of chicken soup

⅔ cup light cream or top milk

1 cup milk

1 teaspoon curry powder

¼ teaspoon salt

chopped parsley

Combine all ingredients except parsley and blend well. Chill thoroughly or simmer 2 to 3 minutes and serve either cold or hot sprinkled with chopped parsley.

6 Servings

CHEF’S SALAD

1 medium-sized head lettuce

1 cup watercress

½ 12-oz. can luncheon meat, cut in strips (1 cup)

1 6-oz. can tongue, cut in strips

½ cup drained, canned julienne beets

½ cup sliced celery

3 hard-cooked eggs, cut in eighths

1 teaspoon grated onion

1 3-oz. package cream cheese, cut in ½-inch cubes

½ cup French dressing

Break lettuce into small pieces and place in a salad bowl. Add all remaining ingredients except cream cheese and dressing. Just before serving add cheese and French dressing and toss.

6 Servings

BREADED LUNCHEON MEAT SLICES

1 12-oz. can luncheon meat

½ cup dry bread crumbs

1 egg, slightly beaten

3 tablespoons fat

Cut luncheon meat in 8 slices. Dip slices of meat in bread crumbs, then in egg and again in bread crumbs. Melt fat in a skillet. Fry meat in hot fat about 5 minutes or until golden brown on both sides.

4 Servings

CHICKEN NOODLE CASSEROLE

¼ cup butter or margarine

¼ cup flour

1 cup canned condensed chicken broth

1 cup top milk

¼ teaspoon salt

dash of pepper

1 6-oz. can boned chicken or turkey, diced

1 4-oz. can button mushrooms

2 cups cooked noodles or spaghetti

⅓ cup chopped canned ripe olives

1 tablespoon grated onion

½ cup slivered almonds

½ cup dry bread crumbs

¼ cup grated Cheddar cheese (1 oz.)

2 tablespoons butter, melted

Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in chicken broth and milk. Cook, stirring constantly, until smooth and thickened; add seasonings. Combine sauce, chicken or turkey, mushrooms, noodles or spaghetti, olives, onion, and ¼ cup almonds. Turn into a greased 1½-quart casserole. Mix together bread crumbs, cheese and butter and sprinkle over mixture in the casserole. Sprinkle the remaining ¼ cup almonds over bread crumbs. Bake in a hot oven (450°F.) 20 minutes or until top is nicely browned.

6 Generous Servings

SWEET POTATO AND SAUSAGE CASSEROLE

1 8-oz. can pork sausage links

1 No. 2 can sweet potatoes in heavy syrup

1 No. 2 can applesauce

Drain sausage, remove excess fat, allowing a small amount of fat to remain on each link. Grease a (10 × 6 × 1¾-inch) baking dish with sausage fat. Drain sweet potatoes and cut in pieces to cover bottom of the baking dish. Completely cover sweet potatoes with applesauce. Arrange sausage links on top of the applesauce. Bake in a hot oven (425°F.) 30 minutes or until sausage browns.

6 Servings

BAKED FRUITED PORK LOAF

1 12-oz. can luncheon meat, or chopped pressed ham

5 slices canned pineapple

20 whole cloves

5 teaspoons brown sugar

10 pitted canned prunes

¼ cup prune or pineapple juice

Cut luncheon meat or chopped pressed ham into 5 uniform slices and arrange cut side down on the bottom of a shallow (10 × 6 × 2-inch) baking dish. Place a pineapple slice on top of each slice of meat; insert cloves in pineapple. Place teaspoon of brown sugar and two prunes in center of each pineapple slice and add juice. Bake in a moderate oven (375°F.) 30 minutes.

5 Servings

QUICK CORNED BEEF HASH LOAF ⇒ page 26

1 1-lb. can corned beef hash

1 tablespoon bacon fat, melted

1 tablespoon catsup or prepared mustard

Remove both ends from can of hash; using one end push hash out in one piece. Cut hash in half lengthwise; place the 2 pieces in a 9-inch pie plate. Combine bacon fat and catsup or mustard; brush hash with this mixture. Bake in a moderate oven (350°F.) 20 to 25 minutes.

4 Servings

MACARONI AND CHEESE WITH LUNCHEON MEAT

½ 8-oz. package macaroni

½ cup grated Cheddar cheese (2 oz.)

½ teaspoon Worcestershire sauce

1 drop Tabasco sauce

½ 12-oz. can luncheon meat, cut in ½-inch cubes

1½ cups medium white sauce

1 tablespoon butter, melted

⅓ cup dry bread crumbs

Break macaroni in 2-inch lengths or use elbow macaroni. Cook according to package directions and drain. Run hot water over macaroni and drain again. Add cheese, Worcestershire sauce, Tabasco sauce and luncheon meat to white sauce. Combine with macaroni. Turn into a greased 1½-quart casserole. Combine butter and bread crumbs; sprinkle over macaroni. Bake in a hot oven (425°F.) 15 to 20 minutes or until crumbs are browned and mixture bubbles around the edge.

6 Servings

NOTE: For 12 servings double ingredients and turn into a 3-quart casserole.

HOMINY AND VIENNA SAUSAGE AU GRATIN

1 No. 2 can hominy

½ cup milk

½ teaspoon salt

⅛ teaspoon pepper

1 tablespoon butter

½ cup grated Cheddar cheese (2 oz.)

1 4-oz. can Vienna sausage

Drain hominy. Place in a shallow, rectangular (8½ × 4½ × 2-inch) baking dish. Add milk; season with salt and pepper. Dot with butter; sprinkle with grated cheese. Arrange sausages over top and bake in a moderate oven (375°F.) about 30 minutes. Sprinkle with paprika, if desired.

4 Servings

Variation: Substitute 1 No. 2 can Cream Style Corn for hominy. Omit milk and butter. Combine seasonings and cheese with corn; arrange sausages over top and bake as directed above.

TONGUE SUPREME

1 No. ½ flat can tongue

1 tablespoon butter or margarine

1 teaspoon minced onion

1 teaspoon chopped capers

1 tablespoon vinegar

¼ teaspoon sugar

½ tablespoon flour

½ cup water

1 tablespoon Chili sauce

¼ teaspoon salt

⅛ teaspoon pepper

Remove tongue from can; reserve congealed liquor and cut in thin slices. Melt butter or margarine in saucepan; add onion, capers, vinegar and sugar. Simmer for 5 minutes. Add flour blended with water; cook, stirring constantly, until mixture thickens. Add Chili sauce, salt, pepper and congealed liquor. Serve very hot over thinly sliced tongue. If desired, tongue may be heated while sauce is being made.

3 to 4 Servings

SPAGHETTI SKILLET MEAL

1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters

½ cup sliced onion (1 medium onion)

¼ cup chopped green pepper

1 garlic clove, minced

¼ cup sliced canned mushrooms (optional)

2 tablespoons fat

1 15½-oz. can spaghetti in tomato sauce with cheese

½ cup tomato juice

¼ teaspoon salt

Drain meat; dice chicken or turkey or slice frankfurters. Sauté onion, green pepper, garlic and mushrooms in fat 5 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally.

4 Servings

TUNA CURRY CASSEROLE

1 7-oz. can tuna fish

3 cups cooked rice

1 10½-oz. can condensed cream of mushroom soup

¼ cup water

⅓ cup sliced canned mushrooms

1 teaspoon curry powder

Drain and flake tuna fish. Combine with remaining ingredients and turn into a 1½-quart casserole. Bake in a moderate oven (350°F.) 30 minutes or until mixture bubbles around the edges.

5 to 6 Servings

SHRIMP RICE CASSEROLE

1 5-oz. can shrimp

1 cup Cheddar cheese, grated (4 oz.)

1 cup evaporated milk

¼ teaspoon salt

dash of black pepper

2 cups cooked rice

2 tablespoons butter or margarine, melted

½ cup soft bread crumbs

Drain and clean shrimp. Combine cheese and milk in a saucepan. Place over low heat, stirring constantly, until cheese melts and mixture is smooth. Add seasonings and carefully combine cheese sauce, rice and shrimp. Turn into a greased 1-quart casserole; top with buttered bread crumbs and bake in a moderate oven (350°F.) 30 minutes.

5 to 6 Servings

BROILED SARDINE SANDWICH

1 3¼-oz. can sardines

2 English muffins, split or 2 slices bread

prepared mustard

2 to 4 thin slices processed Cheddar cheese

Drain sardines. Toast English muffins lightly or toast bread on one side. Arrange sardines on toasted side of muffins or untoasted side of bread. Spread lightly with mustard and top each with a slice of cheese. Broil in pre-heated broiler about 3 inches from heat 3 minutes or until cheese begins to melt. Serve immediately with sliced tomatoes.

2 Servings

PIQUANT TUNA SPREAD

1 7-oz. can tuna fish

½ teaspoon salt

½ teaspoon dry mustard

few grains cayenne

1 teaspoon flour

1 teaspoon sugar

1 egg yolk

⅓ cup milk

1½ tablespoons vinegar

1½ teaspoons butter

Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. This spread may be served hot or cold. To serve hot: Toast bread on one side; spread mixture on untoasted side. Place in a pre-heated broiler about 2 inches from heat for 5 minutes or until lightly browned. To serve cold: Chill mixture thoroughly. Use as a spread for open sandwiches or canapes.

4 to 5 Open Sandwiches

CALIFORNIA SEAFOOD SALAD ⇒ page 30

ASPIC

2 tablespoons plain gelatin

½ cup cold water

1 No. 2 can tomato juice

1 teaspoon chopped onion

½ teaspoon salt

½ teaspoon celery salt

1 teaspoon sugar

2 tablespoons vinegar

SALAD

1 7-oz. can tuna fish, flaked

1 cup diced celery

1 cup diced avocado (½ avocado)

¼ teaspoon salt

dash of white pepper

¼ cup salad dressing

1 tablespoon lemon juice

grapefruit sections

avocado slices (½ avocado)

watercress

Aspic       Soften gelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in a saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into a 1-quart ring mold. Chill until firm.

Salad       Toss together lightly tuna fish, celery, avocado, salt and pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange garnish of grapefruit sections, avocado slices and watercress around outer edge of aspic ring.

6 Servings

For 12 Servings—Increase gelatin to 5 tablespoons and double remaining ingredients. Pour aspic into a 2-quart ring mold.

TUNA VEGETABLE PIE

1 cup diced potatoes

½ cup sliced celery

1 tablespoon chopped onion

1 7-oz. can tuna fish

1 No. 2 can peas

1 pimiento, chopped

¾ teaspoon salt

dash of pepper

2 tablespoons flour

pastry to cover 8-inch baking dish

⅓ cup grated Cheddar cheese

Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, pepper and flour; add to fish oil and stir to a smooth paste; gradually stir in vegetable liquors. Pour over tuna fish and vegetables. Cover mixture with pastry; sprinkle with cheese and bake in a moderately hot oven (400°F.) 30 minutes.

6 Servings

SEAFOOD COQUILLES

1 6-oz. can lobster or crabmeat

1 4-oz. can mushrooms, sliced

¼ cup butter or margarine

¼ cup flour

1⅔ cups milk

½ teaspoon salt

dash of pepper

2 tablespoons chopped green pepper

2 tablespoons dry bread crumbs

Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper and seafood. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) 20 minutes.

4 to 5 Servings

SARDINE AND OLIVE SPREAD

1 3¼-oz. can sardines in oil

½ cup chopped, stuffed olives

2 tablespoons mayonnaise

1 tablespoon Chili sauce

Mash sardines with oil until blended. Combine with olives, mayonnaise and Chili sauce. Serve on crackers or small rounds of bread.

1 cup Spread

SARDINES AND NOODLES, POLONAISE

½ 8-oz. package wide egg noodles

1 quart boiling water

1 teaspoon salt

1 15-oz. can sardines in tomato sauce

¼ cup fine dry bread crumbs

2 tablespoons butter or margarine

Cook noodles in rapidly boiling salted water 9 minutes or as directed on the package. Drain noodles; rinse with cold water and drain again. Place in the bottom of a greased 1-quart casserole. Arrange sardines and sauce on top of noodles. Brown crumbs in butter or margarine; sprinkle over fish. Bake in a moderately hot oven (400°F.) 20 minutes.

4 Servings

LOBSTER CLUB SANDWICH

4 slices bacon

1 6-oz. can lobster

12 slices toast

butter

1 large tomato, sliced

lettuce

mayonnaise

Fry bacon until crisp and drain. Drain lobster; remove any hard fiber and flake. Measure 2 tablespoons bacon fat into skillet and sauté lobster until golden brown. Remove crust from toast and butter one side of 4 slices; cover with layer of lobster. Butter one side of 4 more slices of toast and place over lobster, plain side down. On this piece of toast place 2 half slices of bacon, then a slice of tomato. Cover with lettuce. Spread one side of remaining slices of toast with mayonnaise and place mayonnaise side down over lettuce. Insert toothpicks to hold sandwich together and cut in 4 triangles.

4 Sandwiches

CHILLED SALMON

1 8-oz. or 1-lb. can salmon

Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce.

3 to 6 Servings

CUCUMBER-CHIVE SAUCE—Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.)

OLIVE-CELERY SAUCE—Combine ½ cup sour cream, ½ cup mayonnaise, 3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and chill. (1¼ cups sauce.)

CASSEROLE OF TUNA FISH AND CORN

¾ cup canned, drained whole kernel corn

1 cup soft bread crumbs

½ teaspoon salt

dash of pepper

⅛ teaspoon powdered thyme

1 teaspoon minced onion

¼ cup milk

2 tablespoons butter or margarine, melted

2 tablespoons butter or margarine

2 tablespoons flour

½ teaspoon salt

1 cup milk

1 13-oz. can tuna fish, drained

Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, ¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoons butter or margarine in a saucepan; add flour and ½ teaspoon salt and blend. Gradually stir in 1 cup milk; cook, stirring constantly, until mixture is smooth and thickened. Flake tuna fish; add to white sauce. Turn into a 1-quart casserole; top with corn-bread mixture. Bake in a moderately hot oven (400°F.) 25 minutes.

5 Servings

CREAMED SALMON DE LUXE

1 7¾-oz. can salmon

¼ cup butter or margarine

¼ cup flour

dash of pepper

1¾ cups milk

1 tablespoon chopped anchovies

1 cup drained, canned peas

1 teaspoon chopped parsley

5 slices toast

Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salmon, anchovies, peas and parsley. Heat thoroughly and serve on toast.

5 Servings

CRABMEAT AND MACARONI SALAD

1 7½-oz. can crabmeat

2 cups cooked macaroni (½ 8-oz. package)

2 tablespoons chopped green pepper

1 tablespoon chopped pimiento

¼ cup sliced celery

2 tablespoons sliced radishes

2 teaspoons grated onion

¼ teaspoon salt

dash of Tabasco sauce

½ cup mayonnaise or salad dressing

6 lettuce cups

Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce cups.

6 Servings

FRUITS AND DESSERTS

APPLESAUCE A LA MODE

1 No. 2 can applesauce, chilled

½ pint vanilla ice cream

nutmeg, mace or cinnamon

Divide applesauce in four serving dishes and top with a spoonful or scoop of ice cream. Sprinkle ice cream with preferred spice.

4 Servings

CHERRY-CITRUS COMPOTE

1 No. 2½ can Royal Anne cherries

5 tablespoons sugar

4 thin slices orange

4 thin slices lemon

Drain cherries and reserve juice. Add sugar, orange and lemon slices to juice and simmer gently 15 minutes. Add cherries and chill.

8 Servings

NECTAR-FRUIT JUICE COCKTAIL

1 12-oz. can apricot, peach or pear nectar, chilled

½ cup grape juice, cranberry juice or pineapple juice, chilled

Shake chilled nectar thoroughly and combine with juice. Stir well to blend. Serve immediately.

3 to 4 Servings

PUMPKIN CAKE

3 cups sifted cake flour

5 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground clove

¼ teaspoon cardamom

1¼ cups canned pumpkin

½ cup milk

½ cup shortening

1½ cups sugar

3 eggs

Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375°F.) 35 minutes or until done. Frost with Maple Nut Frosting.

Two 9-inch Layers

MAPLE NUT FROSTING

¼ cup butter or margarine

2 cups sifted confectioners’ sugar

3 tablespoons hot water

¼ teaspoon maple flavoring

¼ cup chopped walnuts

Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Stir in nuts. Spread between layers and on top of Pumpkin Cake.

Frosting for tops of two 9-inch Layers

INDIVIDUAL PURPLE PLUM PUDDINGS

1 No. 2½ can purple plums

2 cups sifted flour

4 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

¼ cup shortening

1 cup milk

Drain plums; reserve juice. Cut fruit in half and remove pits. Sift together dry ingredients. Cut in shortening. Add milk all at once and stir only until all flour is moistened. Place about 2 tablespoons dough in the bottom of each of 8 well-greased custard cups. Cover with a layer of fruit and then the remaining dough. Cover cups tightly with heavy waxed paper or aluminum foil. Place in a steamer or large shallow pan containing 1 inch of boiling water. Cover and steam in a moderate oven (350°F.) 45 minutes. Serve warm with Plum Sauce.

8 Individual Puddings

PLUM SAUCE

2 tablespoons cornstarch

¼ cup sugar

1 teaspoon cinnamon

juice drained from 1 No. 2½ can purple plums or prunes

1 teaspoon lemon juice

1 tablespoon butter

Combine cornstarch, sugar and cinnamon in a saucepan. Slowly stir in fruit juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add lemon juice and butter; stir until butter melts. Serve hot with Individual Purple Plum Puddings.

Scant 2 Cups Sauce

PEACHES IN ORANGE SAUCE

1 No. 2½ can peach halves or slices

¼ cup brown sugar

2 teaspoons cornstarch

dash of salt

½ cup canned orange juice

3 whole cloves

3 whole allspice

Drain peaches; reserve juice and measure ½ cup. Combine sugar, cornstarch and salt in a saucepan. Stir in ½ cup peach juice and orange juice. Add spices. Bring to a boil, stirring constantly. Add peaches and simmer 5 minutes. Cool. Serve with plain cream, whipped cream, or over baked custard, tapioca or vanilla pudding or vanilla ice cream.

6 to 8 Servings

PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ page 38

½ to 1 cup canned chocolate syrup, chilled

2 to 4 drops mint extract

1 No. 2½ can pear halves, drained and chilled

½ to 1 pint vanilla ice cream

Combine chocolate syrup with mint extract. Place 1 or 2 pear halves cut side up in individual dessert dishes. Fill cavity of pear with ice cream. Pour chocolate-mint syrup over ice cream.

4 to 8 Servings

FRUIT COCKTAIL FRITTERS

1½ cups sifted flour

1½ teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

2 eggs

½ cup milk

1 cup well-drained, canned fruit cocktail

deep fat for frying

Sift together dry ingredients. Combine eggs and milk and beat well; add to flour mixture all at once and stir only until all flour is moistened. Fold in fruit cocktail. Heat fat to 375°F. Drop batter from a tablespoon into fat and fry 5 minutes or until golden brown on all sides. Remove from fat and drain on absorbent paper. Serve hot with maple syrup or sprinkle with confectioners’ sugar and serve as a hot bread.

5 Servings or 15 Fritters

APPLESAUCE CAKE

2½ cups sifted flour

1½ cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1¼ teaspoons salt

½ teaspoon cinnamon

½ teaspoon cloves

½ cup shortening

1½ cups canned, unsweetened applesauce

2 eggs, unbeaten

1 cup chopped, seedless raisins

1 cup chopped walnuts

Sift together into bowl flour, sugar, baking powder, baking soda, salt and spices. Add shortening and applesauce and beat 2 minutes either by hand or with an electric mixer at medium speed. Add eggs and beat 2 more minutes. Stir in raisins and nuts distributing evenly throughout the batter. Turn into a greased and floured 5 × 9-inch loaf pan. Bake in a moderate oven (350°F.) 1½ hours or until done.

One 5 × 9-inch Loaf Cake

APRICOT ICE CREAM

1 No. 2½ can whole apricots

½ to ¾ cup powdered sugar

1 cup heavy cream

Drain apricots; reserve juice. Remove pits and force apricots through a sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. Beat cream until stiff. Fold apricot mixture into cream. Turn into refrigerator trays and freeze about 2 hours at coldest temperature until almost solidly frozen. Remove from trays to a chilled bowl and beat with a chilled beater until smooth. Return to trays; freeze until firm, about 3 hours.

1¼ Quarts

VARIATIONS:

PEACH ALMOND ICE CREAM—Substitute 1 No. 2½ can peach halves for apricots. Reduce sugar to 2 tablespoons and add ¼ teaspoon almond extract to peach pulp. Proceed as above.

1¼ Quarts

PEAR MINT ICE CREAM—Substitute 1 No. 2½ can pear halves for apricots. Omit sugar and add 6 to 8 drops mint extract to pear pulp. Proceed as above. Serve with chocolate sauce.

1¼ Quarts

COFFEE MILK SHAKE

1 cup cold milk

½ cup cold, strong coffee

1 tablespoon sugar

cinnamon

Combine milk, coffee and sugar in a shaker or tightly covered jar and shake until well blended. Serve immediately.

Frosted Coffee Milk Shake—add ¼ cup vanilla ice cream to the above ingredients and shake until well blended. Serve immediately with a dash of cinnamon.

Makes 1 Large or 2 Medium-sized Drinks

FRUIT COCKTAIL AMBROSIA

1 No. 2½ can fruit cocktail

¼ cup honey

1 tablespoon lemon juice

2 medium-sized bananas

¾ cup canned, moist, shredded cocoanut

Drain fruit cocktail; reserve ½ cup juice. Combine honey, lemon juice and fruit juice. Slice bananas and arrange in the bottoms of 6 sherbet dishes. Pour combined juices over bananas. Top with fruit cocktail; sprinkle with cocoanut. Chill thoroughly.

6 Servings

FRUIT JUICE COCKTAILS

1 or 1¼ cups juice drained from canned fruit (peaches, pears, apricots, etc.)

1 cup ginger ale

2 teaspoons lemon juice

Chill fruit juice and ginger ale thoroughly. When ready to serve, mix together; add lemon juice and serve in chilled cocktail glasses. Garnish with lemon slices, mint and cherries.

4 Servings

PINEAPPLE CREAM WITH CRUNCH TOPPING

1½ cups milk

1 3-oz. package vanilla pudding

1 No. 1 flat can sliced pineapple

Gradually add milk to vanilla pudding in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool slightly. Drain pineapple; reserve juice. Place one slice pineapple in each of 4 individual serving dishes. Gradually add pineapple juice to pudding and stir until smooth. Pour over pineapple slices. This may be eaten warm or cold. Just before serving, sprinkle with Crunch Topping.

CRUNCH TOPPING:

2 tablespoons butter

2 tablespoons brown sugar

½ cup cornflakes

2 tablespoons chopped nuts

Melt butter in a small saucepan; add brown sugar and blend. Add cornflakes and nuts and stir until all ingredients are well distributed. Cool; sprinkle over top of Pineapple Cream.

4 Servings

PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS

SOUFFLE:

4 egg whites

¼ teaspoon salt

2 tablespoons sugar

1 4¾-oz. can strained prunes

SAUCE:

1½ cups milk

3 tablespoons sugar

⅛ teaspoon salt

4 egg yolks

1 tablespoon flour

¼ teaspoon almond extract or ½ teaspoon vanilla extract

2 tablespoons chopped toasted almonds

Souffle:       Beat egg whites until stiff. Add salt and sugar gradually and continue beating until very stiff. Fold in prunes lightly. Turn into an ungreased 1½-quart casserole. Place in a pan of hot water and bake in a slow oven (325°F.) 1 hour or until a knife inserted in the center comes out clean, or turn into the top of a well-greased double boiler. Cover and cook over simmering water 1 to 1¼ hours or until done.

Sauce:       Combine milk, sugar and salt in a saucepan; scald. Beat egg yolks well; add flour and blend. Slowly stir a small amount of the hot milk into egg yolks, then add egg mixture to remainder of milk. Cook over low heat, stirring constantly, until mixture coats spoon. Remove from heat. Cool. Add almond or vanilla extract and chill. When souffle is done serve immediately with custard sauce. Sprinkle with chopped almonds.

4 to 5 Servings

APPLESAUCE BREAD PUDDING

1 No. 2 can applesauce

1 teaspoon lemon juice

½ cup seedless raisins

1 tablespoon butter

4 slices day-old bread

¾ teaspoon cinnamon

2 tablespoons sugar

Combine applesauce, lemon juice and raisins and place half of this mixture in the bottom of a greased 1-quart baking dish. Butter bread and cut 3 slices in small cubes and the remaining slice in 4 triangles. Place the bread cubes on top of the applesauce mixture. Mix together cinnamon and sugar and sprinkle half of this over the bread cubes. Top with remaining applesauce mixture and then with bread triangles, pushing them down slightly into applesauce mixture. Sprinkle the remaining cinnamon-sugar mixture over the pudding. Bake in a moderate oven (350°F.) 30 minutes. Allow to cool before serving. Sweetened whipped cream may be used as a topping, if desired.

4 to 5 Servings

ORANGE MUFFINS

1½ cups sifted flour

3 teaspoons baking powder

¼ teaspoon salt

¼ cup shortening

¼ cup sugar

2 eggs

½ cup canned, unsweetened orange juice

Sift together flour, baking powder and salt. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add orange juice alternately with dry ingredients, a small amount at a time, beating after each addition until smooth. Bake in greased muffin pans in a hot oven (450°F.) 20 minutes.

12 Medium-sized Muffins

PINEAPPLE MERINGUE PIE

¼ cup cornstarch

¾ cup sugar

½ teaspoon salt

3 eggs, separated

1 No. 2 can unsweetened pineapple juice

1 tablespoon butter

1 8-inch baked pie shell

6 tablespoons sugar

dash of salt

Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons of sugar and salt. Bake in a moderately hot oven (400°F.) 6 minutes or until meringue browns.

Makes One 8-inch Pie

OLD-FASHIONED CHERRY SHORTCAKES

1 No. 2 can red sour pitted cherries packed in water[3]

¾ cup sugar

1 tablespoon cornstarch

¼ teaspoon cinnamon

2 cups sifted flour

4 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

¼ cup shortening

1 egg

milk

½ cup heavy cream

2 teaspoons sugar

Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon in a saucepan; stir in cherry juice. Cook, stirring constantly, until mixture thickens and clears. Add cherries and chill. Sift together flour, baking powder, salt and sugar; cut in shortening. Beat egg slightly in a measuring cup and add enough milk to make ¾ cup liquid. Combine with flour mixture to make a soft dough. Turn out on a lightly floured board and roll ½-inch thick. Cut with a floured 2½-inch biscuit cutter. Place on an ungreased cookie sheet and bake in a hot oven (450°F.) 12 to 15 minutes. Split biscuits; butter and spoon cherry mixture over bottom half, cover with top half and spoon more cherry mixture over this. Beat cream and gradually add 2 teaspoons sugar; continue beating until stiff. Serve on top of shortcakes.

6 Individual Shortcakes

[3]Cherries packed in heavy syrup may be substituted. Reduce sugar to ½ cup.

NOTE: 2 cups prepared biscuit mix may be substituted for flour, baking powder, salt and shortening. Add the 2 tablespoons sugar to biscuit mix. Add enough milk to egg to make ⅔ cup liquid. Proceed as above.

GRAPEFRUIT SURPRISE SALAD

1 No. 2 can grapefruit segments

1 3-oz. package orange or lemon-flavored gelatin dessert

2 tablespoons sugar

⅛ teaspoon salt

6 to 7 maraschino cherries

½ 3-oz. package cream cheese

2 tablespoons mayonnaise

Drain grapefruit segments, reserving juice. Add sufficient water to juice to make 2 cups liquid; heat to boiling point. Pour over gelatin dessert, to which sugar and salt have been added, and stir until dissolved. Chill until mixture begins to thicken. Cut cherries petal fashion by quartering at stem end and cutting almost to center. Place one in the bottom of each individual mold, spreading out the petals. Soften cream cheese; add mayonnaise and blend. Roll into balls and place one in the center of each cherry. Line molds with grapefruit segments. Pour slightly thickened gelatin carefully over grapefruit and cheese. Chill until firm. Unmold and garnish with watercress and serve with fruit salad dressing.

6 to 7 Individual Molds

CHOCOLATE REFRIGERATOR CAKE

½ cup canned chocolate syrup

3 eggs, separated

¼ teaspoon almond extract

1 cup heavy cream

12 lady fingers, split, or left-over cake

Heat chocolate syrup over hot water. Remove from heat; add egg yolks, one at a time, beating vigorously after each addition until mixture thickens slightly. Cool and add almond extract. Beat ½ cup cream and fold into chocolate mixture. Beat egg whites stiff but not dry; fold into mixture. Line a refrigerator tray first with waxed paper then lady fingers or cake. Pour half the chocolate mixture over the cake; cover with another layer of cake, then remaining chocolate mixture and top with cake. Chill in freezing compartment 3 hours or until firm. Whip remaining ½ cup cream and serve as a topping on cake slices.

6 to 8 Servings

PINEAPPLE MERINGUE CAKE

¾ cup sifted cake flour

¾ teaspoon baking powder

⅛ teaspoon salt

2 eggs

½ cup sugar

¼ teaspoon grated lemon rind

1 teaspoon lemon juice

1 No. 2 can crushed pineapple

2 egg whites

dash of salt

¼ cup sugar

Sift together dry ingredients. Beat eggs until light and lemon-colored. Gradually add ½ cup sugar to eggs, beating constantly. Add lemon rind and juice. Fold the dry ingredients gradually into egg mixture. Turn into a greased 8-inch layer pan. Bake in a moderate oven (350°F.) 25 to 30 minutes. Remove from pan and cool. Drain pineapple; reserve juice for sauce. Place cake on a baking sheet and spread crushed pineapple over the top. Prepare a meringue by beating egg whites with dash of salt and ¼ cup sugar. Cover top and sides of cake with meringue. Return to oven and bake in a moderately hot oven (400°F.) 6 minutes or until meringue is lightly browned. Serve warm cut in wedges with Pineapple Sauce.

6 Servings

PINEAPPLE SAUCE

2 tablespoons sugar

1 tablespoon cornstarch

dash of salt

2 egg yolks

1 cup pineapple juice drained from No. 2 can crushed pineapple

Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolks and beat until smooth. Gradually stir in pineapple juice. Cook over medium heat, stirring constantly, until mixture thickens and clears. Serve with Pineapple Meringue Cake.

Makes 1¼ cups sauce

BAKED COCOANUT PEAR

1 No. 2½ can pear halves

1 tablespoon lemon juice

¾ cup canned, moist, shredded cocoanut

Drain pears; reserve juice. Sprinkle pears with lemon juice and roll in cocoanut. Place, cut side down, on a greased cookie sheet or in a greased, shallow, oblong baking dish. Bake in a hot oven (425°F.) 10 minutes or until cocoanut browns. Serve warm with Cinnamon Sauce.

8 Servings

CINNAMON SAUCE

1 tablespoon cornstarch

½ teaspoon cinnamon

juice drained from 1 No. 2½ can pear halves

1 tablespoon butter

Combine cornstarch and cinnamon in a saucepan. Slowly stir in pear juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add butter and stir until melted. Serve warm or cold over Baked Cocoanut Pears.

1½ cups Sauce

PEAR COBBLER

1 No. 2½ can Bartlett pear halves

⅓ cup canned, unsweetened orange juice

¼ cup brown sugar

1 tablespoon cornstarch

few grains of salt

1 tablespoon sugar

1 cup prepared biscuit mix

6 tablespoons undiluted evaporated milk

½ cup heavy cream, whipped (optional)

2 tablespoons sugar

Drain pears and reserve ⅔ cup juice. Place pears in bottom of a shallow (10 × 6 × 1¾-inch) baking dish, cut side up. Combine fruit juices, brown sugar, cornstarch and salt and pour over pears. Place in a hot oven (425°F.) for 5 minutes. Combine sugar and biscuit mix and add evaporated milk to make a soft dough. Drop in 6 spoonfuls on top of pears. Bake 15 to 20 minutes longer at 425°F. or until biscuits are browned. If desired, serve warm with heavy cream whipped with 2 tablespoons of sugar.

6 Servings

NOTE: Canned Peach Halves may be substituted for pears in this recipe.

The Can Opener

The can opener should be regarded as permanent equipment—not as a kitchen gadget. The average home probably uses a can opener more frequently than any other piece of small equipment in the kitchen.

There are dozens of makes of can openers on the market, ranging in price from ten cents to several dollars. Some are made to be attached to the wall—others are “hand” openers. Whatever type opener you prefer, you should insist on good performance.

Requirements for a Good Can Opener

1. Open the can easily.

2. Open either a round or oblong can.

3. Leave a smooth not a jagged edge. (The better openers roll back the edge for perfect smoothness.)

4. Can be easily washed and dried.

5. The cutting blades so placed that they may be sharpened. (Steel knives in the kitchen need sharpening, but you don’t expect a cheap knife to stand as many sharpenings as one of fine steel. The blades of a can opener are steel knives designed to do a special job of cutting through the metal of a can.)

In addition to a regular can opener it is convenient to have an opener especially designed for opening cans of liquid, such as fruit and vegetable juices.

WALL TYPE CAN OPENER

HAND TYPE CAN OPENER

JUICE TYPE CAN OPENER

CANCO

tested

HOME ECONOMICS SECTION

AMERICAN CAN COMPANY

100 PARK AVENUE, NEW YORK 17, N. Y.

A7-050-D.D. Printed in U.S.A.

Transcriber’s Notes

- Silently corrected a few typos.

- Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

- In the text versions only, text in italics is delimited by _underscores_.

*** END OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING CANNED FOODS ***

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Table of Contents

Choice Recipes and Menus using Canned Foods

A Guide to Common Can Sizes

Your Canned Foods

Menu Planning For Good Nutrition.

EGGS

LEAN MEAT, POULTRY OR FISH

FRUITS

VEGETABLES

CEREALS, BREADS, AND FLOUR

SWEETS

MILK

FATS

Choice Luncheon or Supper Menus

Menu #1

Menu #2

Menu #3

Menu #4

Menu #5

Menu #6

Menu #7

Menu #8

Menu #9

Menu #10

Using Commercially Canned Foods

FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS

WHAT’S IN YOUR PANTRY?

VEGETABLES

SAVORY VEGETABLES

POACHED EGG ON SPINACH

BEET RELISH SALAD

CREAMY BAKED BEANS

ASPARAGUS ON TOAST

SAVORY SAUCE

GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ page 15

CORN CHOWDER

LIMA BEAN SKILLET MEAL

GREEN BEAN AND ONION SALAD

CORN A LA KING

HOT SPICED GREEN BEANS

PEAS FRENCH STYLE

CORN AND ASPARAGUS CASSEROLE

BROILED KIDNEY BEAN SANDWICH

CREAMED MUSHROOMS ON TOAST

CREAMED PEAS ON DEVILED HAM TOAST

SPINACH CHEESE CASSEROLE

SAUERKRAUT WITH APPLES

TOMATOES WITH HERBS

PEAS DE LUXE

CASSEROLE OF TOMATOES AND CABBAGE

BAKED SPICED SWEET POTATOES

VEGETABLE JUICE COCKTAILS

MEAT AND FISH

WESTERN PANCAKES

FRANKFURTER SALAD BOWL

LUNCHEON MEAT CHILI

HOT CORNED BEEF HASH SANDWICHES

SALMON BISQUE

CURRIED CHICKEN SOUP

CHEF’S SALAD

BREADED LUNCHEON MEAT SLICES

CHICKEN NOODLE CASSEROLE

SWEET POTATO AND SAUSAGE CASSEROLE

BAKED FRUITED PORK LOAF

QUICK CORNED BEEF HASH LOAF ⇒ page 26

MACARONI AND CHEESE WITH LUNCHEON MEAT

HOMINY AND VIENNA SAUSAGE AU GRATIN

TONGUE SUPREME

SPAGHETTI SKILLET MEAL

TUNA CURRY CASSEROLE

SHRIMP RICE CASSEROLE

BROILED SARDINE SANDWICH

PIQUANT TUNA SPREAD

CALIFORNIA SEAFOOD SALAD ⇒ page 30

ASPIC

SALAD

TUNA VEGETABLE PIE

SEAFOOD COQUILLES

SARDINE AND OLIVE SPREAD

SARDINES AND NOODLES, POLONAISE

LOBSTER CLUB SANDWICH

CHILLED SALMON

CASSEROLE OF TUNA FISH AND CORN

CREAMED SALMON DE LUXE

CRABMEAT AND MACARONI SALAD

FRUITS AND DESSERTS

APPLESAUCE A LA MODE

CHERRY-CITRUS COMPOTE

NECTAR-FRUIT JUICE COCKTAIL

PUMPKIN CAKE

MAPLE NUT FROSTING

INDIVIDUAL PURPLE PLUM PUDDINGS

PLUM SAUCE

PEACHES IN ORANGE SAUCE

PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ page 38

FRUIT COCKTAIL FRITTERS

APPLESAUCE CAKE

APRICOT ICE CREAM

VARIATIONS:

COFFEE MILK SHAKE

FRUIT COCKTAIL AMBROSIA

FRUIT JUICE COCKTAILS

PINEAPPLE CREAM WITH CRUNCH TOPPING

CRUNCH TOPPING:

PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS

SOUFFLE:

SAUCE:

APPLESAUCE BREAD PUDDING

ORANGE MUFFINS

PINEAPPLE MERINGUE PIE

OLD-FASHIONED CHERRY SHORTCAKES

GRAPEFRUIT SURPRISE SALAD

CHOCOLATE REFRIGERATOR CAKE

PINEAPPLE MERINGUE CAKE

PINEAPPLE SAUCE

BAKED COCOANUT PEAR

CINNAMON SAUCE

PEAR COBBLER

The Can Opener

Requirements for a Good Can Opener

Transcriber’s Notes

THE FULL PROJECT GUTENBERG LICENSE