,choice ,recipes and ,menus using ,canned ,foods ,a ,guide to ,common ,can ,sizes ,illustration3 ,a ,guide to ,common ,can ,sizes ,no4 ,,flat ,approximately #a cup ,used principally for salmon4 #g to #h oz4 ,no4 #h,z ,,tall ,approximately #a cup ,used for some vegetables and fruits1 #h oz4 7#g fl4 oz47 meat and fish products1 specialties4 ,no4 #cjj ,approximately #a cups ,used principally for meats and #ad oz4 7#ac fl4 oz47 specialty items4 ,no4 #a ,,tall ,approximately #b cups ,used principally for salmon1 but #a lb4 7#ae fl4 oz47 some fruits1 vegetables and specialties4 ,no4 #cjc ,approximately #b cups ,used for vegetables1 fruits and #a lb4 7#ae fl4 oz47 juices1 soups1 specialties4 ,no4 #b ,approximately #b cups ,used principally for vegetables1 #a lb4 #d oz4 7#a pt4 #b fruits and juices4 fl4 oz47 ,no4 #b ,approximately #c cups ,used mainly for fruits2 also for #a lb4 #ac oz4 7#a pt4 such vegetables as spinach1 #aj fl4 oz47 tomatoes1 sauerkraut1 beets and pumpkin4 ,no4 #c ,,cylinder ,approximately #e cups ,used primarily for fruit and #df oz4 7#a qt4 #ad vegetable juices4 fl4 oz47 ,no4 #aj ,approximately #ab cups ,used for vegetables and fruits4 #f lbs4 #i oz4 7#c qts47 ,commonly called institutional or restaurant size and is not ordinarily available in retail stores4 ,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 ways4 ,these recipes have been created in the ,canco ,testing ,kitchen to give you new food dishes that are colorful1 easy to prepare and high in nutritive value4 ,simple enough for successful preparation by beginners1 they offer a challenge to the more experienced cook4 ,the convenient index1 8,what's in ,your ,pantry10 is a successful key to your menu planning with commercially canned foods4 ,extensive research of the ,american ,can ,company helps the canners and packers to develop the finest canned foods2 the ,canco ,testing ,kitchen helps homemakers use these canned foods to the best possible advantage4 ,illustration3 uncaptioned ,menu ,planning ,for ,good ,nutrition4 ,knowledge of the facts for good nutrition without the application will reap no reward4 ,to produce and maintain good health1 daily menus should include3 ,,eggs ,illustration3 uncaptioned ,one each day per person--or at least #c to #d a week4 ,eggs may be served plain as poached1 scrambled1 hard-cooked1 or in an omelet2 in cooking as souffls1 custards1 sauces1 breads or cakes and salads4 ,,lean ,,meat1 ,,poultry ,,or ,,fish ,illustration3 uncaptioned ,one or more servings daily4 7,fresh1 ,canned or ,frozen7 ,different kinds of meat1 poultry and fish are necessary for variety of food value and flavor4 ,the many canned meats1 poultry and fish available make nutritious meals quick and easy to prepare4 ,include occasionally on your menus1 liver1 kidney1 salmon1 sardines1 tuna1 herring or mackerel4 ,,fruits ,illustration3 uncaptioned ,one citrus fruit or juice--or tomato juice4 ,one other fruit4 7,canned1 ,fresh or ,frozen7 ,canned juices and fruits also offer an economical variety to the menu and can be included easily and quickly to 8pep up0 appetites4 ,,vegetables ,illustration3 uncaptioned ,three or more each day4 7,canned1 ,fresh or ,frozen47 ,one green1 leafy or yellow vegetable4 ,one other vegetable4 ,one potato4 ,canned vegetables offer the necessary variety to your menus4 ,there is no waste to canned vegetables2 the entire contents of the can should be used4 ,it is wise to include one raw vegetable each day1 especially salad greens4 ,,cereals1 ,,breads1 ,,and ,,flour ,illustration3 uncaptioned ,a cereal every day4 ,at least #b servings of whole grain or enriched white bread4 ,whole grain1 restored or enriched cereals are important in everyday meals2 use ready-to-eat or cooked1 for breakfast with milk and fruit1 in cookies1 puddings or in meat and fish loaves4 ,serve creamed dishes on toast2 make bread stuffings and puddings4 ,use enriched white flour in home-made-breads1 gravies and sauces4 ,,sweets ,illustration3 uncaptioned ,use molasses1 syrups1 honey1 jellies1 jams1 desserts and candies in moderation to make the diet palatable but not enough to spoil the appetite for other foods4 ,,milk ,illustration3 uncaptioned ,one quart for each child4 ,one pint for each adult4 7,fresh or ,evaporated7 ,count one pint of undiluted evaporated milk 7a little more than one tall can7 or pound of dry milk--or pound of cheese as having about the same food value as one quart of fluid milk4 ,for variety1 include milk in your cooked foods1 such as soups1 creamed or scalloped dishes1 ice creams1 custards or other milk desserts4 ,for variety1 include cheese1 buttermilk1 malted and chocolate milks in your menus4 ,,fats ,illustration3 uncaptioned ,two or more tablespoons butter or vitamin-fortified margarine4 ,count salt pork or bacon as a fat4 ,however1 meals need not be humdrum4 ,make them interesting1 colorful1 attractive4 ,vary the preparation of the foods you use2 vary the manner in which you serve them4 ,include appealing1 nutritious recipes4 ,your family will eat1 and at the same time enjoy1 the foods which are good for them4 ,choice ,luncheon or ,supper ,menus ,for dinner menus1 add an appropriate fruit or vegetable juice1 fish cocktail1 hors d'oeuvre or one of the many delicious canned soups4 ,include milk or milk drinks as well as coffee or tea for the beverage4 ,menu #a ,hot ,tomato ,juice ,cocktail--,crackers ,crabmeat and ,macaroni ,salad#a ,asparagus ,spears ,pear ,cobbler#a ,beverage ,menu #b ,sliced ,baked ,ham ,glazed ,carrots and ,pineapple ,chunks#a ,green ,beans ,assorted ,relishes 7ripe olives1 celery curls1 radish roses7 ,corn ,sticks ,beverage ,menu #c ,quick ,corned ,beef ,hash ,loaf#a ,mustard ,sauce ,whole ,kernel ,corn ,crispy ,cole ,slaw ,assorted ,hot ,rolls ,peaches in ,orange ,sauce#a ,beverage ,menu #d ,sliced ,tongue ,mustard-,horseradish ,sauce ,tomatoes with ,herbs#a ,peas ,de ,luxe#a ,shoestring ,potatoes ,old-,fashioned ,cherry ,shortcakes#a ,beverage ,menu #e ,chicken ,noodle ,casserole#a ,canned ,cranberry ,sauce ,lettuce ,roquefort ,cheese ,dressing ,pear-,mint ,sundae#a ,beverage ,menu #f ,broiled ,sardine ,sandwich#a ,broiled or ,sliced ,tomatoes ,spinach ,pineapple ,cream with ,crunch ,topping#a ,beverage ,menu #g ,baked ,fruited ,pork ,loaf#a ,baked ,spiced ,sweet ,potatoes#a ,green ,bean and ,onion ,salad#a ,hot ,buttered ,corn ,muffins ,beverage ,menu #h ,chilled ,salmon 7or ,tuna ,fish7 with ,olive-,celery ,sauce#a ,cucumber ,slices ,radish ,roses ,deviled ,eggs ,scalloped ,potatoes ,cherry-,citrus ,compote#a ,brownies ,beverage ,menu #i ,luncheon ,meat ,chili#a ,bread ,sticks ,watercress ,salad ,french ,dressing with ,herbs ,applesauce a la ,mode#a ,cookies ,beverage ,menu #aj ,hominy and ,vienna ,sausage au ,gratin ,mixed ,green ,salad ,rolls ,pineapple ,meringue ,pie ,beverage #a;,for recipe1 see 8,what's in your ,pantry0 index1 pages #aj and #aa4 ,using ,commercially ,canned ,foods ,canned ,foods are delicious just as they come from the can4 ,remember that canned foods are cooked foods4 ,when heating commercially canned vegetables follow these directions3 ,illustration3 uncaptioned #a4 ,drain the liquid into a saucepan4 #b4 ,boil it quickly to reduce the amount4 ,illustration3 uncaptioned #c4 ,add the vegetable and heat quickly4 #d4 ,season to the family's taste and serve4 ,instead of reducing the liquid in the can1 it may be saved for soups1 sauces1 gravies or vegetable cocktails4 ,do not throw it away as it contains valuable nutrients4 ,many women like to use canned foods as an ingredient of interesting recipes4 ,the canner has done the first hard work of preparation1 so it is easy to add variety to the menu with very little effort4 ,,facts ,,to ,,remember ,,about ,,commercially ,,canned ,,foods ,illustration3 uncaptioned #a4 ,fruits and vegetables used for canning are especially grown for that purpose2 picked at just the right point of maturity1 sealed in cans and cooked in the briefest possible time after harvesting4 #b4 ,nothing is added to canned fruits except a sugar syrup2 and nothing to canned vegetables except water and sometimes a little salt or sugar for seasoning4 #c4 ,the canning process does not affect the food value of the starches1 sugars1 fats and proteins4 ,the canning industry has developed many methods designed to conserve the vitamins and minerals of the fresh raw products4 ,hence1 modern commercially canned foods retain in good degree the food values of the fresh foods used for canning4 #d4 ,canned ,food may be safely left in the open can if it is covered and kept in a refrigerator4 ,this you should do with left-over cooked food stored in any type of container4 #e4 ,the use of commercially canned foods saves many hours of preparation of raw fruits1 vegetables1 fish and meats1 and also assures no waste4 ,,what',s ,,in ,,your ,,pantry8 ,page ,vegetables ,,asparagus ,asparagus on ,toast #ac ,corn and ,asparagus ,casserole #ag ,savory ,vegetables #ab ,vegetable ,juice ,cocktails #bj ,,baked ,,beans ,creamy ,baked ,beans #ac ,,beets ,beet ,relish ,salad #ac ,chef's ,salad #bc ,,carrots ,glazed ,carrots and ,pineapple ,chunks #ad ,,corn ,casserole of ,tuna ,fish and ,corn #cd ,corn a la ,king #af ,corn and ,asparagus ,casserole #ag ,corn ,chowder #ad ,hominy and ,vienna ,sausage ,au ,gratin #bg ,,green ,,beans ,green ,bean and ,onion ,salad #af ,hot ,spiced ,green ,beans #af ,savory ,vegetables #ab ,vegetable ,juice ,cocktails #bj ,,hominy ,hominy and ,vienna ,sausage ,au ,gratin #bg ,,kidney ,,beans ,broiled ,kidney ,bean ,sandwich #ag ,frankfurter ,salad ,bowl #ba ,luncheon ,meat ,chili #bb ,,lima ,,beans ,lima ,bean ,skillet ,meal #ad ,,mushrooms ,chicken ,noodle ,casserole #bd ,corn a la ,king #af ,creamed ,mushrooms on ,toast #ah ,peas ,de ,luxe #ai ,spaghetti ,skillet ,meal #bh ,tuna ,curry ,casserole #bh ,creamy ,baked ,beans #ac ,,peas ,creamed ,peas on ,deviled ,ham ,toast #ah ,creamed ,salmon ,de ,luxe #cd ,peas ,de ,luxe #ai ,peas ,french ,style #af ,savory ,vegetables #ab ,tuna ,vegetable ,pie #ca ,vegetable ,juice ,cocktails #bj ,,sauerkraut ,sauerkraut with ,apples #ai ,,spinach ,poached ,egg on ,spinach #ab ,savory ,vegetables #ab ,spinach ,cheese ,casserole #ah ,,sweet ,,potatoes ,baked ,spiced ,sweet ,potatoes #bj ,sweet ,potato and ,sausage ,casserole #be ,,tomatoes ,california ,seafood ,salad #ca ,casserole of ,tomatoes and ,cabbage #bj ,lima ,bean ,skillet ,meal #ad ,luncheon ,meat ,chili #bb ,spaghetti ,skillet ,meal #bh ,tomatoes with ,herbs #ai ,vegetable ,juice ,cocktails #bj ,meat ,,chicken ,chicken ,noodle ,casserole #bd ,curried ,chicken ,soup #bc ,spaghetti ,skillet ,meal #bh ,,corned ,,beef ,,hash ,hot ,corned ,beef ,hash ,sandwiches #bb ,quick ,corned ,beef ,hash ,loaf #bg ,,deviled ,,ham ,creamed ,peas on ,deviled ,ham ,toast #ah ,,frankfurters ,frankfurter ,salad ,bowl #ba ,spaghetti ,skillet ,meal #bh ,,luncheon ,,meat ,baked ,fruited ,pork ,loaf #be ,breaded ,luncheon ,meat ,slices #bd ,chef's ,salad #bc ,luncheon ,meat ,chili #bb ,macaroni and ,cheese with ,luncheon ,meat #bg ,,potted ,,meat ,western ,pancakes #ba ,,sausage ,hominy and ,vienna ,sausage ,au ,gratin #bg ,sweet ,potato and ,sausage ,casserole #be ,,tongue ,chef's ,salad #bc ,tongue ,supreme #bh ,,turkey ,chicken ,noodle ,casserole #bd ,spaghetti ,skillet ,meal #bh ,fish ,,crabmeat ,crabmeat and ,macaroni ,salad #cd ,seafood ,coquilles #cb ,,lobster ,lobster ,club ,sandwich #cc ,seafood ,coquilles #cb ,,salmon ,chilled ,salmon #cc ,creamed ,salmon ,de ,luxe #cd ,salmon ,bisque #bb ,,sardines ,broiled ,sardine ,sandwich #bi ,sardines and ,noodles1 ,polonaise #cb ,sardine and ,olive ,spread #cb ,,shrimp ,shrimp ,rice ,casserole #bi ,,tuna ,,fish ,california ,seafood ,salad #ca ,casserole of ,tuna ,fish and ,corn #cd ,piquant ,tuna ,spread #bi ,tuna ,curry ,casserole #bh ,tuna ,vegetable ,pie #ca ,fruits and ,desserts ,,applesauce ,applesauce a la ,mode #ce ,applesauce ,bread ,pudding #db ,applesauce ,cake #ci ,sweet ,potato and ,sausage ,casserole #be ,,apricots ,apricot ,ice ,cream #dj ,fruit ,juice ,cocktails #da ,,cherries ,cherry-,citrus ,compote #ce ,old-,fashioned ,cherry ,shortcakes #dd ,,cranberry ,nectar-,fruit ,juice ,cocktail #ce ,,fruit ,,cocktail ,fruit ,cocktail ,ambrosia #dj ,fruit ,cocktail ,fritters #ci ,,fruit ,,nectar ,nectar-,fruit ,juice ,cocktail #ce ,,grapefruit ,grapefruit ,surprise ,salad #dd ,,orange ,,juice ,orange ,muffins #dc ,peaches in ,orange ,sauce #cg ,pear ,cobbler #df ,,peaches ,fruit ,juice ,cocktails #da ,peach ,almond ,ice ,cream #dj ,peaches in ,orange ,sauce #cg ,,pears ,baked ,cocoanut ,pear #df ,fruit ,juice ,cocktails #da ,pear ,cobbler #df ,pear ,mint ,ice ,cream #dj ,pear ,sundae1 ,chocolate ,mint ,sauce #ci ,,pineapple ,baked ,fruited ,pork ,loaf #be ,glazed ,carrots and ,pineapple ,chunks #ad ,nectar-,fruit ,juice ,cocktail #ce ,pineapple ,cream1 ,crunch ,topping #da ,pineapple ,meringue ,cake #de ,pineapple ,meringue ,pie #dc ,pineapple ,sauce #de ,,plums ,individual ,purple ,plum ,puddings #cg ,plum ,sauce #cg ,,prunes ,baked ,fruited ,pork ,loaf #be ,prune ,souffle with ,custard ,sauce and ,toasted ,almonds #db ,,pumpkin ,pumpkin ,cake #cf ,miscellaneous ,,chocolate ,,syrup ,chocolate ,refrigerator ,cake #de ,pear ,sundae1 ,chocolate ,mint ,sauce #ci ,,cocoanut ,baked ,cocoanut ,pear #df ,fruit ,cocktail ,ambrosia #dj ,,coffee ,coffee ,milk ,shake #dj ,,evaporated ,,milk ,pear ,cobbler #df ,shrimp ,rice ,casserole #bi ,,nuts ,maple ,nut ,frosting #cf ,,spaghetti ,spaghetti ,skillet ,meal #bh ,,vegetables ,illustration3 ,,vegetables ,,savory ,,vegetables #a ,no4 #b can vegetable 7green beans1 peas1 spinach or asparagus1 etc47 teaspoon salt butter or margarine chopped chives or parsley ,drain liquid into a saucepan2 boil quickly to reduce amount to about to cup4 ,add the vegetable2 heat thoroughly4 ,add salt1 butter or margarine and seasonings to suit taste4 ,garnish and serve4 #d to #e ,servings ,note3 ,instead of reducing liquid by boiling1 it may be saved for soups1 sauces1 gravies or vegetable cocktails4 ,do not throw it away as it contains valuable nutrients4 ,,poached ,,egg ,,on ,,spinach #a ,no4 #b can spinach #d eggs1 poached #a ,recipe ,savory ,sauce ,heat spinach1 drain and season with salt1 pepper and butter4 ,for each serving use about cup hot spinach2 flatten top and arrange poached egg on each spinach mound4 ,serve with ,savory ,sauce4 #d ,servings ,,beet ,,relish ,,salad #a ,no4 #b can sliced beets #a tablespoon sugar #a tablespoon minced onion #a teaspoon salt dash of pepper #b tablespoons salad oil cup vinegar #f lettuce cups cup cottage cheese ,drain beets2 reserve cup liquor4 ,combine with sugar1 onion1 salt1 pepper1 oil1 vinegar and beet liquor4 ,cover2 marinate overnight in refrigerator4 ,arrange in lettuce cups4 ,top each serving with a mound of cottage cheese4 ,serve with ,french dressing4 #f ,servings ,,creamy ,,baked ,,beans #a #a-lb4 can baked beans in tomato sauce cup sour cream #a tablespoon ,chili sauce or catsup #a teaspoon minced onion cup grated ,cheddar cheese 7#a oz47 ,combine all ingredients in a #a-quart casserole4 ,bake in a moderate oven 7#cej;,f47 #be minutes4 #c to #d ,servings ,,asparagus ,,on ,,toast #a ,no4 #b can asparagus spears #d slices hot1 buttered toast #a recipe ,savory ,sauce ,heat asparagus and drain2 reserve liquor for soup1 gravy or vegetable juice cocktail4 ,arrange spears on toast4 ,serve with ,savory ,sauce4 #d ,servings ,note3 ,a thin slice of ham may be placed on the toast before arranging the asparagus1 if desired4 ,,savory ,,sauce #b egg yolks #b teaspoons finely chopped parsley #a teaspoon grated onion #a teaspoon sugar teaspoon salt teaspoon paprika cup milk #b teaspoons lemon juice ,beat egg yolks slightly in top of double boiler4 ,add parsley1 onion1 sugar1 salt and paprika and blend4 ,gradually stir in milk4 ,place over boiling water2 keep water in bottom of double boiler below bottom of top section4 ,cook1 stirring constantly1 until smooth and thickened4 ,stir in lemon juice4 ,serve immediately4 ,cup ,sauce ,,glazed ,,carrots ,,and ,,pineapple ,,chunks page #ae #a ,no4 #b can sliced carrots#b cup pineapple chunks with cup juice #a tablespoon cornstarch teaspoon salt #a tablespoon butter ,drain carrots and pineapple4 ,reserve cup carrot liquor and combine with cup pineapple juice2 gradually stir into cornstarch and salt in a saucepan4 ,cook1 stirring constantly1 until mixture thickens and clears4 ,add butter and stir until blended4 ,add carrots and pineapple2 combine carefully4 ,heat thoroughly4 #d ,servings #b;,diced or ,shoestring ,carrots may be substituted4 ,,corn ,,chowder #b cups diced1 raw potatoes cup boiling water teaspoon salt #a quart milk pound salt pork1 diced cup finely chopped onion #a ,no4 #b can whole kernel corn #b teaspoons salt teaspoon pepper ,cook potatoes in boiling salted water in covered #c-quart saucepan until almost done2 do not drain4 ,add milk to potatoes and heat to the boiling point4 ,brown salt pork in a skillet4 ,remove pork2 add onion to fat and saut #c to #e minutes4 ,add salt pork1 onion and fat1 corn and seasonings to potato-milk mixture4 ,heat slowly to the boiling point4 #h ,servings ,,lima ,,bean ,,skillet ,,meal #b strips bacon #c tablespoons chopped onion #b tablespoons chopped green pepper #a cup chopped celery cup tomato juice teaspoon salt dash of black pepper #a tablespoon flour #a ,no4 #b can lima beans #b cups cooked rice ,dice bacon and saut4 ,add onion1 green pepper1 celery and cook #aj to #ab minutes or until onion is yellow4 ,add tomato juice1 salt and pepper2 stir in flour4 ,when mixture is smooth and thickened1 add lima beans and simmer #e minutes4 ,serve on hot rice4 #d ,servings ,illustration3 uncaptioned ,,green ,,bean ,,and ,,onion ,,salad #a ,no4 #b can cut green beans1 drained #a thinly sliced medium-sized onion cup sliced radishes cup ,french dressing #e lettuce cups ,marinate beans1 onion and radishes in ,french dressing for several hours in refrigerator4 ,arrange in lettuce cups4 #e ,servings ,,corn ,a ,,la ,,king #c strips bacon cup coarsely chopped celery #a ,no4 #b can cream style corn cup coarsely chopped canned mushrooms #b tablespoons cream or top milk teaspoon salt teaspoon paprika #f slices toast ,cut bacon strips in half and saut4 ,drain bacon1 measuring #b tablespoons fat into a #a-quart saucepan2 add celery and cook slowly #aj minutes4 ,add corn1 mushrooms1 cream or top milk1 salt and paprika2 heat thoroughly4 ,serve on toast with strip bacon crumbled over each serving4 #f ,servings ,,hot ,,spiced ,,green ,,beans #c slices bacon #c tablespoons bacon drippings #a tablespoon chopped onion #c tablespoons vinegar to teaspoon salt dash of pepper #a ,no4 #b can cut green beans1 drained ,saut bacon in a skillet2 remove and break into small pieces4 ,saut onion in drippings until tender4 ,add vinegar and seasonings and blend4 ,add bacon and green beans2 mix together lightly and heat4 #d ,servings ,,peas ,,french ,,style #a ,no4 #b can peas #b tablespoons butter or margarine cup chopped onion #b cups finely shredded lettuce teaspoon salt ,drain peas1 reserving liquor for soup1 gravy or vegetable juice cocktails4 ,melt butter or margarine in a frying pan2 add onion and saut until soft and golden brown4 ,add peas1 cover and heat slowly over low heat until peas are hot1 about #e minutes4 ,remove from heat4 ,add lettuce and salt and toss lightly4 ,serve immediately4 #e ,servings ,illustration3 uncaptioned ,,corn ,,and ,,asparagus ,,casserole #a ,no4 #b can whole kernel corn #a ,no4 #cjj can all green asparagus cup milk #b tablespoons butter or margarine #b tablespoons flour teaspoon celery salt #a tablespoon chopped parsley ,drain corn and asparagus4 ,combine vegetable liquors and measure cup2 add milk4 ,melt butter or margarine in a saucepan2 add flour and blend4 ,gradually stir in liquid2 cook1 stirring constantly1 until smooth and thickened4 ,add celery salt4 ,spread corn over the bottom of a shallow 7#aj #f #b-;inch7 baking dish2 arrange asparagus over corn4 ,pour white sauce over vegetables and sprinkle with parsley4 ,bake in a moderate oven 7#cej;,f47 #bj minutes4 #f to #h ,servings ,,broiled ,,kidney ,,bean ,,sandwich #a ,no4 #b can kidney beans #a tablespoon finely chopped onion #b tablespoons catsup teaspoon ,worcestershire sauce teaspoon salt dash of pepper #c hamburger buns1 split #f slices tomato 7#a medium-sized7 #c strips bacon ,drain kidney beans and mash4 ,combine beans1 onion1 catsup1 ,worcestershire sauce1 seasonings and heat thoroughly4 ,toast buns2 spread with bean mixture2 and top with a thin slice of tomato4 ,cut bacon strips in half and place one piece over each tomato slice4 ,broil slowly #aj minutes or until bacon is crisp4 #f ,servings ,,creamed ,,mushrooms ,,on ,,toast #a #h-oz4 can mushroom buttons cup butter or margarine #b teaspoons finely chopped onion cup flour milk teaspoon salt dash of pepper #a teaspoon ,worcestershire sauce #f slices toast ,drain mushrooms and reserve liquor4 ,melt butter or margarine in a saucepan2 add onion and cook for one minute4 ,add flour and blend4 ,gradually stir in mushroom liquor and enough milk to make #b cups liquid4 ,cook1 stirring constantly1 until smooth and thickened2 add seasonings and mushrooms4 ,heat and serve on toast4 #f ,servings ,,mushrooms ,,in ,,cheese ,,sauce--,omit onion and ,worcestershire sauce4 ,when sauce has thickened1 stir in cup grated1 sharp ,cheddar cheese1 seasonings and mushrooms4 ,heat and serve on toast4 ,,creamed ,,peas ,,on ,,deviled ,,ham ,,toast #a ,no4 #b can peas milk cup butter or margarine cup flour #a teaspoon salt dash of pepper #b hard-cooked eggs1 sliced #a #b-oz4 can deviled ham #f slices toast ,drain peas2 combine liquor with sufficient milk to make #b cups liquid4 ,melt butter or margarine in a saucepan2 add flour and seasonings and stir until blended4 ,gradually stir in liquid4 ,cook1 stirring constantly1 until mixture thickens4 ,carefully stir in peas and eggs4 ,spread deviled ham on toast4 ,pour creamed mixture over toast4 #f ,servings ,,spinach ,,cheese ,,casserole lb4 processed ,cheddar cheese cup milk #a ,no4 #b can spinach1 well drained #a cup soft bread crumbs #c strips bacon ,cut cheese in small pieces and place in top of a double boiler over boiling water and melt4 ,gradually stir in milk2 continue stirring until sauce is smooth4 ,chop spinach and add to cheese sauce4 ,turn into a greased #a-quart casserole4 ,top with bread crumbs1 then bacon strips cut in half4 ,bake in a moderate oven 7#cej;,f47 #cj minutes4 #f ,servings ,,sauerkraut ,,with ,,apples #c tart cooking apples #a ,no4 #b can sauerkraut #c tablespoons butter #d to #f tablespoons sugar ,peel and core apples2 cut in eighths4 ,alternate layers of kraut and apples in a #b-quart saucepan4 ,add water barely to cover1 bring to boiling point2 then reduce heat1 cover and simmer until apples are very tender 7#bj to #be minutes74 ,add butter and sugar and blend1 cooking rapidly until almost all liquid has evaporated4 #f ,servings ,,tomatoes ,,with ,,herbs #a ,no4 #b can tomatoes #a tablespoon butter #b tablespoons flour or #a tablespoon cornstarch teaspoon basil or marjoram teaspoon sugar dash of salt dash of pepper ,drain tomatoes4 ,melt butter in a saucepan1 add flour or cornstarch and blend4 ,gradually stir in tomato juice4 ,cook1 stirring constantly1 until smooth and thickened4 ,add tomatoes1 basil or marjoram1 sugar1 salt and pepper4 ,simmer #e minutes4 #d to #e ,servings ,,peas ,,de ,,luxe ,illustration3 uncaptioned #a ,no4 #b can peas #a cup sliced celery cup liquor drained from peas cup canned1 sliced mushrooms #c tablespoons chopped pimiento #b tablespoons butter or margarine teaspoon salt dash of pepper ,drain peas and reserve liquor4 ,cook celery in pea liquor until almost tender4 ,add other ingredients4 ,heat thoroughly4 #f ,servings ,,casserole ,,of ,,tomatoes ,,and ,,cabbage #a tablespoon butter #b tablespoons flour #a ,no4 #b can tomatoes #a tablespoon minced onion #a teaspoon sugar #a teaspoon salt teaspoon pepper #d cups finely shredded green cabbage #a cup -inch bread cubes cup grated ,cheddar cheese 7#a oz47 ,melt butter in a saucepan2 add flour and blend4 ,gradually add tomatoes1 stirring until smooth4 ,add onion1 sugar1 salt and pepper4 ,cook1 stirring constantly1 until mixture is smooth and thickened4 ,place #b cups of cabbage in the bottom of a #a-quart casserole1 pour half the tomato mixture over cabbage2 cover with remaining cabbage and pour over remaining tomato mixture4 ,cover and bake in a moderately hot oven 7#djj;,f47 #cj minutes4 ,remove cover and top vegetables with bread cubes and sprinkle with cheese2 bake #ae minutes longer or until cheese melts and cubes are a golden brown4 #e to #f ,servings ,,baked ,,spiced ,,sweet ,,potatoes #a ,no4 #b can sweet potatoes in syrup #b teaspoons butter #a tablespoon brown sugar teaspoon cinnamon teaspoon salt ,drain sweet potatoes1 reserving cup syrup4 ,arrange potatoes in a shallow 7#h #d #b-;inch7 baking dish and dot with butter4 ,combine brown sugar1 cinnamon and salt and sprinkle over potatoes4 ,pour syrup over all4 ,bake in a moderate oven 7#cej;,f47 #cj minutes4 ,if a heavier glaze on the potatoes is desired1 they may be basted several times during the baking period with the syrup in the pan4 #e ,servings ,,vegetable ,,juice ,,cocktails to #a cup juice drained from either peas1 beans or asparagus #b cups canned tomato juice #c to #d sprigs of celery leaves teaspoon salt dash of pepper teaspoon minced onion #b teaspoons lemon juice #b drops ,worcestershire sauce ,mix together vegetable juices2 add celery leaves2 cover tightly and chill for an hour4 ,remove celery leaves2 add remaining ingredients4 ,serve thoroughly chilled4 #e ,servings ,note3 ,if #a cup of ,asparagus ,juice is used1 mix with #b cups ,tomato ,juice4 ,,meat ,,and ,,fish ,illustration3 ,,meat ,,and ,,fish ,,western ,,pancakes #a #e-oz4 can potted meat #d eggs cup milk #a tablespoon finely chopped onion #a tablespoon flour #b tablespoons bacon fat ,combine all ingredients except bacon fat or shortening in a bowl4 ,beat with a rotary beater until blended4 ,melt bacon fat in a frying pan4 ,when fat is hot drop mixture by tablespoonfuls into pan1 spreading to form flat round cakes4 ,brown on both sides4 #d ,servings or #af ,pancakes ,,frankfurter ,,salad ,,bowl #a #ab-oz4 can frankfurters1 drained #a ,no4 #b can kidney beans1 drained cup sliced1 sour pickles cup ,french dressing #a medium-sized head lettuce large onion1 thinly sliced ,slice frankfurters and combine with kidney beans and pickles2 add ,french dressing and marinate for several hours in refrigerator4 ,break lettuce leaves in salad bowl4 ,arrange onion rings and frankfurter mixture on top of lettuce4 ,toss together lightly with fork and serve immediately4 #f ,servings ,,luncheon ,,meat ,,chili ,illustration3 uncaptioned cup chopped onion garlic clove1 minced #b tablespoons fat cup chopped green pepper #a #ab-oz4 can luncheon meat1 coarsely chopped #a ,no4 #b can red kidney beans #a cups canned tomatoes #a teaspoon ,chili powder teaspoon salt teaspoon pepper ,saut onion and garlic in fat4 ,add remaining ingredients and simmer #cj minutes4 #e ,servings ,,hot ,,corned ,,beef ,,hash ,,sandwiches #a #a-lb4 can corned beef hash cup sweet pickle relish teaspoon salt #b teaspoons grated onion #af slices bread1 toasted and buttered #b medium-sized tomatoes1 sliced ,combine hash1 pickle relish1 salt and onion in a frying pan4 ,heat thoroughly and spread on #h slices buttered toast4 ,top with tomato and another slice of toast4 ,serve immediately4 #h ,sandwiches ,,salmon ,,bisque #a #g-oz4 can salmon #b tablespoons butter or margarine #b tablespoons finely chopped celery #b tablespoons grated carrot #c tablespoons flour #d cups milk #b slices onion #a bay leaf salt pepper #a teaspoon finely chopped parsley ,drain salmon and remove skin and bones2 flake4 ,melt butter or margarine in a saucepan4 ,add celery and carrots and cook about #c minutes2 then add flour and blend4 ,add milk slowly and cook1 stirring constantly1 until smooth and slightly thickened4 ,add salmon1 onion and bay leaf4 ,simmer over very low heat #ae minutes4 ,remove onion slices and bay leaf4 ,season to taste with salt and pepper4 ,garnish with chopped parsley1 if desired4 #f ,servings ,,curried ,,chicken ,,soup #a #aj-oz4 can condensed cream of chicken soup cup light cream or top milk #a cup milk #a teaspoon curry powder teaspoon salt chopped parsley ,combine all ingredients except parsley and blend well4 ,chill thoroughly or simmer #b to #c minutes and serve either cold or hot sprinkled with chopped parsley4 #f ,servings ,,chef',s ,,salad ,illustration3 uncaptioned #a medium-sized head lettuce #a cup watercress #ab-oz4 can luncheon meat1 cut in strips 7#a cup7 #a #f-oz4 can tongue1 cut in strips cup drained1 canned julienne beets cup sliced celery #c hard-cooked eggs1 cut in eighths #a teaspoon grated onion #a #c-oz4 package cream cheese1 cut in -inch cubes cup ,french dressing ,break lettuce into small pieces and place in a salad bowl4 ,add all remaining ingredients except cream cheese and dressing4 ,just before serving add cheese and ,french dressing and toss4 #f ,servings ,,breaded ,,luncheon ,,meat ,,slices ,illustration3 uncaptioned #a #ab-oz4 can luncheon meat cup dry bread crumbs #a egg1 slightly beaten #c tablespoons fat ,cut luncheon meat in #h slices4 ,dip slices of meat in bread crumbs1 then in egg and again in bread crumbs4 ,melt fat in a skillet4 ,fry meat in hot fat about #e minutes or until golden brown on both sides4 #d ,servings ,,chicken ,,noodle ,,casserole cup butter or margarine cup flour #a cup canned condensed chicken broth #a cup top milk teaspoon salt dash of pepper #a #f-oz4 can boned chicken or turkey1 diced #a #d-oz4 can button mushrooms #b cups cooked noodles or spaghetti cup chopped canned ripe olives #a tablespoon grated onion cup slivered almonds cup dry bread crumbs cup grated ,cheddar cheese 7#a oz47 #b tablespoons butter1 melted ,melt butter or margarine in a saucepan2 add flour and blend4 ,gradually stir in chicken broth and milk4 ,cook1 stirring constantly1 until smooth and thickened2 add seasonings4 ,combine sauce1 chicken or turkey1 mushrooms1 noodles or spaghetti1 olives1 onion1 and cup almonds4 ,turn into a greased #a-quart casserole4 ,mix together bread crumbs1 cheese and butter and sprinkle over mixture in the casserole4 ,sprinkle the remaining cup almonds over bread crumbs4 ,bake in a hot oven 7#dej;,f47 #bj minutes or until top is nicely browned4 #f ,generous ,servings ,,sweet ,,potato ,,and ,,sausage ,,casserole #a #h-oz4 can pork sausage links #a ,no4 #b can sweet potatoes in heavy syrup #a ,no4 #b can applesauce ,drain sausage1 remove excess fat1 allowing a small amount of fat to remain on each link4 ,grease a 7#aj #f #a-;inch7 baking dish with sausage fat4 ,drain sweet potatoes and cut in pieces to cover bottom of the baking dish4 ,completely cover sweet potatoes with applesauce4 ,arrange sausage links on top of the applesauce4 ,bake in a hot oven 7#dbe;,f47 #cj minutes or until sausage browns4 #f ,servings ,,baked ,,fruited ,,pork ,,loaf ,illustration3 uncaptioned #a #ab-oz4 can luncheon meat1 or chopped pressed ham #e slices canned pineapple #bj whole cloves #e teaspoons brown sugar #aj pitted canned prunes cup prune or pineapple juice ,cut luncheon meat or chopped pressed ham into #e uniform slices and arrange cut side down on the bottom of a shallow 7#aj #f #b-;inch7 baking dish4 ,place a pineapple slice on top of each slice of meat2 insert cloves in pineapple4 ,place teaspoon of brown sugar and two prunes in center of each pineapple slice and add juice4 ,bake in a moderate oven 7#cge;,f47 #cj minutes4 #e ,servings ,illustration3 uncaptioned ,,quick ,,corned ,,beef ,,hash ,,loaf page #bf #a #a-lb4 can corned beef hash #a tablespoon bacon fat1 melted #a tablespoon catsup or prepared mustard ,remove both ends from can of hash2 using one end push hash out in one piece4 ,cut hash in half lengthwise2 place the #b pieces in a #i-;inch pie plate4 ,combine bacon fat and catsup or mustard2 brush hash with this mixture4 ,bake in a moderate oven 7#cej;,f47 #bj to #be minutes4 #d ,servings ,,macaroni ,,and ,,cheese ,,with ,,luncheon ,,meat #h-oz4 package macaroni cup grated ,cheddar cheese 7#b oz47 teaspoon ,worcestershire sauce #a drop ,tabasco sauce #ab-oz4 can luncheon meat1 cut in -inch cubes #a cups medium white sauce #a tablespoon butter1 melted cup dry bread crumbs ,break macaroni in #b-;inch lengths or use elbow macaroni4 ,cook according to package directions and drain4 ,run hot water over macaroni and drain again4 ,add cheese1 ,worcestershire sauce1 ,tabasco sauce and luncheon meat to white sauce4 ,combine with macaroni4 ,turn into a greased #a-quart casserole4 ,combine butter and bread crumbs2 sprinkle over macaroni4 ,bake in a hot oven 7#dbe;,f47 #ae to #bj minutes or until crumbs are browned and mixture bubbles around the edge4 #f ,servings ,note3 ,for #ab servings double ingredients and turn into a #c-quart casserole4 ,,hominy ,,and ,,vienna ,,sausage ,,au ,,gratin #a ,no4 #b can hominy cup milk teaspoon salt teaspoon pepper #a tablespoon butter cup grated ,cheddar cheese 7#b oz47 #a #d-oz4 can ,vienna sausage ,drain hominy4 ,place in a shallow1 rectangular 7#h #d #b-;inch7 baking dish4 ,add milk2 season with salt and pepper4 ,dot with butter2 sprinkle with grated cheese4 ,arrange sausages over top and bake in a moderate oven 7#cge;,f47 about #cj minutes4 ,sprinkle with paprika1 if desired4 #d ,servings ,variation3 ,substitute #a ,no4 #b can ,cream ,style ,corn for hominy4 ,omit milk and butter4 ,combine seasonings and cheese with corn2 arrange sausages over top and bake as directed above4 ,,tongue ,,supreme #a ,no4 flat can tongue #a tablespoon butter or margarine #a teaspoon minced onion #a teaspoon chopped capers #a tablespoon vinegar teaspoon sugar tablespoon flour cup water #a tablespoon ,chili sauce teaspoon salt teaspoon pepper ,remove tongue from can2 reserve congealed liquor and cut in thin slices4 ,melt butter or margarine in saucepan2 add onion1 capers1 vinegar and sugar4 ,simmer for #e minutes4 ,add flour blended with water2 cook1 stirring constantly1 until mixture thickens4 ,add ,chili sauce1 salt1 pepper and congealed liquor4 ,serve very hot over thinly sliced tongue4 ,if desired1 tongue may be heated while sauce is being made4 #c to #d ,servings ,,spaghetti ,,skillet ,,meal #a #f-oz4 can chicken or turkey or #a #ab-oz4 can frankfurters cup sliced onion 7#a medium onion7 cup chopped green pepper #a garlic clove1 minced cup sliced canned mushrooms 7optional7 #b tablespoons fat #a #ae-oz4 can spaghetti in tomato sauce with cheese cup tomato juice teaspoon salt ,drain meat2 dice chicken or turkey or slice frankfurters4 ,saut onion1 green pepper1 garlic and mushrooms in fat #e minutes4 ,add remaining ingredients and simmer for #aj minutes1 stirring occasionally4 #d ,servings ,,tuna ,,curry ,,casserole #a #g-oz4 can tuna fish #c cups cooked rice #a #aj-oz4 can condensed cream of mushroom soup cup water cup sliced canned mushrooms #a teaspoon curry powder ,drain and flake tuna fish4 ,combine with remaining ingredients and turn into a #a-quart casserole4 ,bake in a moderate oven 7#cej;,f47 #cj minutes or until mixture bubbles around the edges4 #e to #f ,servings ,,shrimp ,,rice ,,casserole #a #e-oz4 can shrimp #a cup ,cheddar cheese1 grated 7#d oz47 #a cup evaporated milk teaspoon salt dash of black pepper #b cups cooked rice #b tablespoons butter or margarine1 melted cup soft bread crumbs ,drain and clean shrimp4 ,combine cheese and milk in a saucepan4 ,place over low heat1 stirring constantly1 until cheese melts and mixture is smooth4 ,add seasonings and carefully combine cheese sauce1 rice and shrimp4 ,turn into a greased #a-quart casserole2 top with buttered bread crumbs and bake in a moderate oven 7#cej;,f47 #cj minutes4 #e to #f ,servings ,,broiled ,,sardine ,,sandwich #a #c-oz4 can sardines #b ,english muffins1 split or #b slices bread prepared mustard #b to #d thin slices processed ,cheddar cheese ,drain sardines4 ,toast ,english muffins lightly or toast bread on one side4 ,arrange sardines on toasted side of muffins or untoasted side of bread4 ,spread lightly with mustard and top each with a slice of cheese4 ,broil in pre-heated broiler about #c inches from heat #c minutes or until cheese begins to melt4 ,serve immediately with sliced tomatoes4 #b ,servings ,,piquant ,,tuna ,,spread #a #g-oz4 can tuna fish teaspoon salt teaspoon dry mustard few grains cayenne #a teaspoon flour #a teaspoon sugar #a egg yolk cup milk #a tablespoons vinegar #a teaspoons butter ,drain tuna fish2 reserve #a tablespoon oil4 ,mix together dry ingredients in top of double boiler4 ,add egg yolk and mix well4 ,stir in milk and slowly add vinegar1 then add butter and fish oil4 ,cook over boiling water1 stirring constantly1 until mixture thickens4 ,remove from hot water and stir in finely flaked tuna fish4 ,this spread may be served hot or cold4 ,to serve hot3 ,toast bread on one side2 spread mixture on untoasted side4 ,place in a pre-heated broiler about #b inches from heat for #e minutes or until lightly browned4 ,to serve cold3 ,chill mixture thoroughly4 ,use as a spread for open sandwiches or canapes4 #d to #e ,open ,sandwiches ,illustration3 uncaptioned ,,california ,,seafood ,,salad page #cj ,,aspic #b tablespoons plain gelatin cup cold water #a ,no4 #b can tomato juice #a teaspoon chopped onion teaspoon salt teaspoon celery salt #a teaspoon sugar #b tablespoons vinegar ,,salad #a #g-oz4 can tuna fish1 flaked #a cup diced celery #a cup diced avocado 7 avocado7 teaspoon salt dash of white pepper cup salad dressing #a tablespoon lemon juice grapefruit sections avocado slices 7 avocado7 watercress ,aspic ,soften gelatin in cold water4 ,combine tomato juice1 onion1 salt1 celery salt1 sugar and vinegar in a saucepan2 bring to boiling point4 ,add to gelatin1 stirring until gelatin is dissolved4 ,strain mixture and pour into a #a-quart ring mold4 ,chill until firm4 ,salad ,toss together lightly tuna fish1 celery1 avocado1 salt and pepper4 ,combine salad dressing and lemon juice4 ,add to tuna fish mixture and blend carefully4 ,unmold aspic and fill center of ring with tuna fish salad4 ,arrange garnish of grapefruit sections1 avocado slices and watercress around outer edge of aspic ring4 #f ,servings ,for #ab ,servings--,increase gelatin to #e tablespoons and double remaining ingredients4 ,pour aspic into a #b-quart ring mold4 ,,tuna ,,vegetable ,,pie #a cup diced potatoes cup sliced celery #a tablespoon chopped onion #a #g-oz4 can tuna fish #a ,no4 #b can peas #a pimiento1 chopped teaspoon salt dash of pepper #b tablespoons flour pastry to cover #h-;inch baking dish cup grated ,cheddar cheese ,cook potatoes1 celery and onion in cup boiling1 salted water until almost tender2 drain1 reserving liquor4 ,drain tuna fish and peas1 reserving oil and liquor4 ,combine tuna fish1 vegetables and pimiento and turn into a shallow1 round 7#h #b-;inch7 baking dish4 ,mix together salt1 pepper and flour2 add to fish oil and stir to a smooth paste2 gradually stir in vegetable liquors4 ,pour over tuna fish and vegetables4 ,cover mixture with pastry2 sprinkle with cheese and bake in a moderately hot oven 7#djj;,f47 #cj minutes4 #f ,servings ,,seafood ,,coquilles ,illustration3 uncaptioned #a #f-oz4 can lobster or crabmeat #a #d-oz4 can mushrooms1 sliced cup butter or margarine cup flour #a cups milk teaspoon salt dash of pepper #b tablespoons chopped green pepper #b tablespoons dry bread crumbs ,drain lobster or crabmeat2 remove hard fiber and flake4 ,drain mushrooms2 reserve liquor4 ,melt butter or margarine in a saucepan2 add flour and blend4 ,add milk to mushroom liquor to make #b cups liquid 7about #a cups milk74 ,gradually stir into butter-flour mixture4 ,cook1 stirring constantly1 until smooth and thickened4 ,add salt1 pepper1 green pepper and seafood4 ,turn into individual casseroles or #a-quart casserole4 ,top with bread crumbs and bake in a moderate oven 7#cge;,f47 #bj minutes4 #d to #e ,servings ,,sardine ,,and ,,olive ,,spread #a #c-oz4 can sardines in oil cup chopped1 stuffed olives #b tablespoons mayonnaise #a tablespoon ,chili sauce ,mash sardines with oil until blended4 ,combine with olives1 mayonnaise and ,chili sauce4 ,serve on crackers or small rounds of bread4 #a cup ,spread ,,sardines ,,and ,,noodles1 ,,polonaise #h-oz4 package wide egg noodles #a quart boiling water #a teaspoon salt #a #ae-oz4 can sardines in tomato sauce cup fine dry bread crumbs #b tablespoons butter or margarine ,cook noodles in rapidly boiling salted water #i minutes or as directed on the package4 ,drain noodles2 rinse with cold water and drain again4 ,place in the bottom of a greased #a-quart casserole4 ,arrange sardines and sauce on top of noodles4 ,brown crumbs in butter or margarine2 sprinkle over fish4 ,bake in a moderately hot oven 7#djj;,f47 #bj minutes4 #d ,servings ,,lobster ,,club ,,sandwich #d slices bacon #a #f-oz4 can lobster #ab slices toast butter #a large tomato1 sliced lettuce mayonnaise ,fry bacon until crisp and drain4 ,drain lobster2 remove any hard fiber and flake4 ,measure #b tablespoons bacon fat into skillet and saut lobster until golden brown4 ,remove crust from toast and butter one side of #d slices2 cover with layer of lobster4 ,butter one side of #d more slices of toast and place over lobster1 plain side down4 ,on this piece of toast place #b half slices of bacon1 then a slice of tomato4 ,cover with lettuce4 ,spread one side of remaining slices of toast with mayonnaise and place mayonnaise side down over lettuce4 ,insert toothpicks to hold sandwich together and cut in #d triangles4 #d ,sandwiches ,,chilled ,,salmon ,illustration3 uncaptioned #a #h-oz4 or #a-lb4 can salmon ,chill salmon thoroughly4 ,drain and remove skin4 ,arrange salmon on platter or individual serving plates4 ,garnish with hard-cooked eggs1 cucumber wheels1 radish roses1 watercress1 etc4 ,serve with ,cucumber-,chive or ,olive-,celery ,sauce4 #c to #f ,servings ,,cucumber-,,chive ,,sauce--,combine cup heavy cream1 whipped1 cup mayonnaise1 #a teaspoon lemon juice1 cup coarsely chopped cucumber1 #a teaspoons chopped chives or onion1 and chill4 7,approx4 cup sauce47 ,,olive-,,celery ,,sauce--,combine cup sour cream1 cup mayonnaise1 #c tablespoons chopped1 canned ripe olives1 cup chopped celery1 and chill4 7#a cups sauce47 ,,casserole ,,of ,,tuna ,,fish ,,and ,,corn cup canned1 drained whole kernel corn #a cup soft bread crumbs teaspoon salt dash of pepper teaspoon powdered thyme #a teaspoon minced onion cup milk #b tablespoons butter or margarine1 melted #b tablespoons butter or margarine #b tablespoons flour teaspoon salt #a cup milk #a #ac-oz4 can tuna fish1 drained ,toss together corn1 bread crumbs1 teaspoon salt1 pepper1 thyme1 onion1 cup milk and #b tablespoons melted butter or margarine4 ,melt #b tablespoons butter or margarine in a saucepan2 add flour and teaspoon salt and blend4 ,gradually stir in #a cup milk2 cook1 stirring constantly1 until mixture is smooth and thickened4 ,flake tuna fish2 add to white sauce4 ,turn into a #a-quart casserole2 top with corn-bread mixture4 ,bake in a moderately hot oven 7#djj;,f47 #be minutes4 #e ,servings ,,creamed ,,salmon ,,de ,,luxe #a #g-oz4 can salmon cup butter or margarine cup flour dash of pepper #a cups milk #a tablespoon chopped anchovies #a cup drained1 canned peas #a teaspoon chopped parsley #e slices toast ,drain salmon reserving liquor2 remove skin and bones and flake4 ,melt butter or margarine in a saucepan2 add flour and pepper and stir until blended4 ,combine salmon liquor with milk to make about #b cups liquid4 ,gradually stir liquid into butter-flour mixture4 ,cook1 stirring constantly1 until smooth and thickened4 ,add salmon1 anchovies1 peas and parsley4 ,heat thoroughly and serve on toast4 #e ,servings ,,crabmeat ,,and ,,macaroni ,,salad #a #g-oz4 can crabmeat #b cups cooked macaroni 7 #h-oz4 package7 #b tablespoons chopped green pepper #a tablespoon chopped pimiento cup sliced celery #b tablespoons sliced radishes #b teaspoons grated onion teaspoon salt dash of ,tabasco sauce cup mayonnaise or salad dressing #f lettuce cups ,drain crabmeat2 remove hard fiber and flake4 ,add remaining ingredients1 except lettuce1 and toss together lightly4 ,serve in lettuce cups4 #f ,servings ,,fruits ,,and ,,desserts ,illustration3 ,,fruits ,,and ,,desserts ,,applesauce ,a ,,la ,,mode #a ,no4 #b can applesauce1 chilled pint vanilla ice cream nutmeg1 mace or cinnamon ,divide applesauce in four serving dishes and top with a spoonful or scoop of ice cream4 ,sprinkle ice cream with preferred spice4 #d ,servings ,,cherry-,,citrus ,,compote #a ,no4 #b can ,royal ,anne cherries #e tablespoons sugar #d thin slices orange #d thin slices lemon ,drain cherries and reserve juice4 ,add sugar1 orange and lemon slices to juice and simmer gently #ae minutes4 ,add cherries and chill4 #h ,servings ,,nectar-,,fruit ,,juice ,,cocktail #a #ab-oz4 can apricot1 peach or pear nectar1 chilled cup grape juice1 cranberry juice or pineapple juice1 chilled ,shake chilled nectar thoroughly and combine with juice4 ,stir well to blend4 ,serve immediately4 #c to #d ,servings ,,pumpkin ,,cake ,illustration3 uncaptioned #c cups sifted cake flour #e teaspoons baking powder #a teaspoon salt #a teaspoon cinnamon teaspoon ground clove teaspoon cardamom #a cups canned pumpkin cup milk cup shortening #a cups sugar #c eggs ,sift together dry ingredients4 ,combine pumpkin and milk4 ,cream shortening1 add sugar gradually and cream together until light and fluffy4 ,add eggs one at a time1 beating thoroughly after each addition4 ,add dry ingredients1 alternately with pumpkin-milk mixture1 a small amount at a time4 ,beat until smooth after each addition4 ,turn into two greased and floured #i-;inch layer pans4 ,bake in a moderate oven 7#cge;,f47 #ce minutes or until done4 ,frost with ,maple ,nut ,frosting4 ,two #i-;inch ,layers ,,maple ,,nut ,,frosting cup butter or margarine #b cups sifted confectioners' sugar #c tablespoons hot water teaspoon maple flavoring cup chopped walnuts ,melt butter or margarine4 ,add to sugar and blend thoroughly4 ,gradually stir in hot water and beat until icing is of spreading consistency4 ,add flavoring and blend4 ,stir in nuts4 ,spread between layers and on top of ,pumpkin ,cake4 ,frosting for tops of two #i-;inch ,layers ,,individual ,,purple ,,plum ,,puddings #a ,no4 #b can purple plums #b cups sifted flour #d teaspoons baking powder teaspoon salt #b tablespoons sugar cup shortening #a cup milk ,drain plums2 reserve juice4 ,cut fruit in half and remove pits4 ,sift together dry ingredients4 ,cut in shortening4 ,add milk all at once and stir only until all flour is moistened4 ,place about #b tablespoons dough in the bottom of each of #h well-greased custard cups4 ,cover with a layer of fruit and then the remaining dough4 ,cover cups tightly with heavy waxed paper or aluminum foil4 ,place in a steamer or large shallow pan containing #a inch of boiling water4 ,cover and steam in a moderate oven 7#cej;,f47 #de minutes4 ,serve warm with ,plum ,sauce4 #h ,individual ,puddings ,,plum ,,sauce #b tablespoons cornstarch cup sugar #a teaspoon cinnamon juice drained from #a ,no4 #b can purple plums or prunes #a teaspoon lemon juice #a tablespoon butter ,combine cornstarch1 sugar and cinnamon in a saucepan4 ,slowly stir in fruit juice4 ,cook1 stirring constantly1 until mixture thickens and clears4 ,cook gently #c minutes4 ,add lemon juice and butter2 stir until butter melts4 ,serve hot with ,individual ,purple ,plum ,puddings4 ,scant #b ,cups ,sauce ,,peaches ,,in ,,orange ,,sauce #a ,no4 #b can peach halves or slices cup brown sugar #b teaspoons cornstarch dash of salt cup canned orange juice #c whole cloves #c whole allspice ,drain peaches2 reserve juice and measure cup4 ,combine sugar1 cornstarch and salt in a saucepan4 ,stir in cup peach juice and orange juice4 ,add spices4 ,bring to a boil1 stirring constantly4 ,add peaches and simmer #e minutes4 ,cool4 ,serve with plain cream1 whipped cream1 or over baked custard1 tapioca or vanilla pudding or vanilla ice cream4 #f to #h ,servings ,illustration3 uncaptioned ,,pear ,,sundae ,,with ,,chocolate ,,mint ,,sauce page #ch to #a cup canned chocolate syrup1 chilled #b to #d drops mint extract #a ,no4 #b can pear halves1 drained and chilled to #a pint vanilla ice cream ,combine chocolate syrup with mint extract4 ,place #a or #b pear halves cut side up in individual dessert dishes4 ,fill cavity of pear with ice cream4 ,pour chocolate-mint syrup over ice cream4 #d to #h ,servings ,,fruit ,,cocktail ,,fritters #a cups sifted flour #a teaspoons baking powder #a teaspoon salt #a tablespoon sugar #b eggs cup milk #a cup well-drained1 canned fruit cocktail deep fat for frying ,sift together dry ingredients4 ,combine eggs and milk and beat well2 add to flour mixture all at once and stir only until all flour is moistened4 ,fold in fruit cocktail4 ,heat fat to #cge;,f4 ,drop batter from a tablespoon into fat and fry #e minutes or until golden brown on all sides4 ,remove from fat and drain on absorbent paper4 ,serve hot with maple syrup or sprinkle with confectioners' sugar and serve as a hot bread4 #e ,servings or #ae ,fritters ,,applesauce ,,cake #b cups sifted flour #a cups sugar #a teaspoon baking powder #a teaspoon baking soda #a teaspoons salt teaspoon cinnamon teaspoon cloves cup shortening #a cups canned1 unsweetened applesauce #b eggs1 unbeaten #a cup chopped1 seedless raisins #a cup chopped walnuts ,sift together into bowl flour1 sugar1 baking powder1 baking soda1 salt and spices4 ,add shortening and applesauce and beat #b minutes either by hand or with an electric mixer at medium speed4 ,add eggs and beat #b more minutes4 ,stir in raisins and nuts distributing evenly throughout the batter4 ,turn into a greased and floured #e #i-;inch loaf pan4 ,bake in a moderate oven 7#cej;,f47 #a hours or until done4 ,one #e #i-;inch ,loaf ,cake ,,apricot ,,ice ,,cream #a ,no4 #b can whole apricots to cup powdered sugar #a cup heavy cream ,drain apricots2 reserve juice4 ,remove pits and force apricots through a sieve4 ,combine apricots1 juice and sugar2 stir until sugar is dissolved4 ,beat cream until stiff4 ,fold apricot mixture into cream4 ,turn into refrigerator trays and freeze about #b hours at coldest temperature until almost solidly frozen4 ,remove from trays to a chilled bowl and beat with a chilled beater until smooth4 ,return to trays2 freeze until firm1 about #c hours4 #a ,quarts ,,variations3 ,,peach ,,almond ,,ice ,,cream--,substitute #a ,no4 #b can peach halves for apricots4 ,reduce sugar to #b tablespoons and add teaspoon almond extract to peach pulp4 ,proceed as above4 #a ,quarts ,,pear ,,mint ,,ice ,,cream--,substitute #a ,no4 #b can pear halves for apricots4 ,omit sugar and add #f to #h drops mint extract to pear pulp4 ,proceed as above4 ,serve with chocolate sauce4 #a ,quarts ,,coffee ,,milk ,,shake #a cup cold milk cup cold1 strong coffee #a tablespoon sugar cinnamon ,combine milk1 coffee and sugar in a shaker or tightly covered jar and shake until well blended4 ,serve immediately4 ,frosted ,coffee ,milk ,shake--add cup vanilla ice cream to the above ingredients and shake until well blended4 ,serve immediately with a dash of cinnamon4 ,makes #a ,large or #b ,medium-sized ,drinks ,,fruit ,,cocktail ,,ambrosia #a ,no4 #b can fruit cocktail cup honey #a tablespoon lemon juice #b medium-sized bananas cup canned1 moist1 shredded cocoanut ,drain fruit cocktail2 reserve cup juice4 ,combine honey1 lemon juice and fruit juice4 ,slice bananas and arrange in the bottoms of #f sherbet dishes4 ,pour combined juices over bananas4 ,top with fruit cocktail2 sprinkle with cocoanut4 ,chill thoroughly4 #f ,servings ,,fruit ,,juice ,,cocktails ,illustration3 uncaptioned #a or #a cups juice drained from canned fruit 7peaches1 pears1 apricots1 etc47 #a cup ginger ale #b teaspoons lemon juice ,chill fruit juice and ginger ale thoroughly4 ,when ready to serve1 mix together2 add lemon juice and serve in chilled cocktail glasses4 ,garnish with lemon slices1 mint and cherries4 #d ,servings ,,pineapple ,,cream ,,with ,,crunch ,,topping #a cups milk #a #c-oz4 package vanilla pudding #a ,no4 #a flat can sliced pineapple ,gradually add milk to vanilla pudding in saucepan4 ,cook over medium heat1 stirring constantly1 until mixture thickens and boils4 ,cool slightly4 ,drain pineapple2 reserve juice4 ,place one slice pineapple in each of #d individual serving dishes4 ,gradually add pineapple juice to pudding and stir until smooth4 ,pour over pineapple slices4 ,this may be eaten warm or cold4 ,just before serving1 sprinkle with ,crunch ,topping4 ,,crunch ,,topping3 #b tablespoons butter #b tablespoons brown sugar cup cornflakes #b tablespoons chopped nuts ,melt butter in a small saucepan2 add brown sugar and blend4 ,add cornflakes and nuts and stir until all ingredients are well distributed4 ,cool2 sprinkle over top of ,pineapple ,cream4 #d ,servings ,,prune ,,souffle ,,with ,,custard ,,sauce ,,and ,,toasted ,,almonds ,,souffle3 #d egg whites teaspoon salt #b tablespoons sugar #a #d-oz4 can strained prunes ,,sauce3 #a cups milk #c tablespoons sugar teaspoon salt #d egg yolks #a tablespoon flour teaspoon almond extract or teaspoon vanilla extract #b tablespoons chopped toasted almonds ,souffle3 ,beat egg whites until stiff4 ,add salt and sugar gradually and continue beating until very stiff4 ,fold in prunes lightly4 ,turn into an ungreased #a-quart casserole4 ,place in a pan of hot water and bake in a slow oven 7#cbe;,f47 #a hour or until a knife inserted in the center comes out clean1 or turn into the top of a well-greased double boiler4 ,cover and cook over simmering water #a to #a hours or until done4 ,sauce3 ,combine milk1 sugar and salt in a saucepan2 scald4 ,beat egg yolks well2 add flour and blend4 ,slowly stir a small amount of the hot milk into egg yolks1 then add egg mixture to remainder of milk4 ,cook over low heat1 stirring constantly1 until mixture coats spoon4 ,remove from heat4 ,cool4 ,add almond or vanilla extract and chill4 ,when souffle is done serve immediately with custard sauce4 ,sprinkle with chopped almonds4 #d to #e ,servings ,,applesauce ,,bread ,,pudding #a ,no4 #b can applesauce #a teaspoon lemon juice cup seedless raisins #a tablespoon butter #d slices day-old bread teaspoon cinnamon #b tablespoons sugar ,combine applesauce1 lemon juice and raisins and place half of this mixture in the bottom of a greased #a-quart baking dish4 ,butter bread and cut #c slices in small cubes and the remaining slice in #d triangles4 ,place the bread cubes on top of the applesauce mixture4 ,mix together cinnamon and sugar and sprinkle half of this over the bread cubes4 ,top with remaining applesauce mixture and then with bread triangles1 pushing them down slightly into applesauce mixture4 ,sprinkle the remaining cinnamon-sugar mixture over the pudding4 ,bake in a moderate oven 7#cej;,f47 #cj minutes4 ,allow to cool before serving4 ,sweetened whipped cream may be used as a topping1 if desired4 #d to #e ,servings ,,orange ,,muffins #a cups sifted flour #c teaspoons baking powder teaspoon salt cup shortening cup sugar #b eggs cup canned1 unsweetened orange juice ,sift together flour1 baking powder and salt4 ,cream shortening2 add sugar gradually and cream together until light and fluffy4 ,add eggs and beat well4 ,add orange juice alternately with dry ingredients1 a small amount at a time1 beating after each addition until smooth4 ,bake in greased muffin pans in a hot oven 7#dej;,f47 #bj minutes4 #ab ,medium-sized ,muffins ,,pineapple ,,meringue ,,pie ,illustration3 uncaptioned cup cornstarch cup sugar teaspoon salt #c eggs1 separated #a ,no4 #b can unsweetened pineapple juice #a tablespoon butter #a #h-;inch baked pie shell #f tablespoons sugar dash of salt ,mix together cornstarch1 cup sugar and teaspoon salt in a saucepan4 ,add egg yolks and blend thoroughly4 ,gradually stir in pineapple juice4 ,cook over low heat1 stirring constantly1 until mixture thickens4 ,add butter4 ,cool4 ,turn into pastry shell4 ,top with a meringue prepared by beating egg whites with #f tablespoons of sugar and salt4 ,bake in a moderately hot oven 7#djj;,f47 #f minutes or until meringue browns4 ,makes ,one #h-;inch ,pie ,,old-,,fashioned ,,cherry ,,shortcakes #a ,no4 #b can red sour pitted cherries packed in water#c cup sugar #a tablespoon cornstarch teaspoon cinnamon #b cups sifted flour #d teaspoons baking powder teaspoon salt #b tablespoons sugar cup shortening #a egg milk cup heavy cream #b teaspoons sugar ,drain cherries2 reserve juice4 ,combine sugar1 cornstarch1 and cinnamon in a saucepan2 stir in cherry juice4 ,cook1 stirring constantly1 until mixture thickens and clears4 ,add cherries and chill4 ,sift together flour1 baking powder1 salt and sugar2 cut in shortening4 ,beat egg slightly in a measuring cup and add enough milk to make cup liquid4 ,combine with flour mixture to make a soft dough4 ,turn out on a lightly floured board and roll -inch thick4 ,cut with a floured #b-;inch biscuit cutter4 ,place on an ungreased cookie sheet and bake in a hot oven 7#dej;,f47 #ab to #ae minutes4 ,split biscuits2 butter and spoon cherry mixture over bottom half1 cover with top half and spoon more cherry mixture over this4 ,beat cream and gradually add #b teaspoons sugar2 continue beating until stiff4 ,serve on top of shortcakes4 #f ,individual ,shortcakes #c;,cherries packed in heavy syrup may be substituted4 ,reduce sugar to cup4 ,note3 #b cups prepared biscuit mix may be substituted for flour1 baking powder1 salt and shortening4 ,add the #b tablespoons sugar to biscuit mix4 ,add enough milk to egg to make cup liquid4 ,proceed as above4 ,,grapefruit ,,surprise ,,salad #a ,no4 #b can grapefruit segments #a #c-oz4 package orange or lemon-flavored gelatin dessert #b tablespoons sugar teaspoon salt #f to #g maraschino cherries #c-oz4 package cream cheese #b tablespoons mayonnaise ,drain grapefruit segments1 reserving juice4 ,add sufficient water to juice to make #b cups liquid2 heat to boiling point4 ,pour over gelatin dessert1 to which sugar and salt have been added1 and stir until dissolved4 ,chill until mixture begins to thicken4 ,cut cherries petal fashion by quartering at stem end and cutting almost to center4 ,place one in the bottom of each individual mold1 spreading out the petals4 ,soften cream cheese2 add mayonnaise and blend4 ,roll into balls and place one in the center of each cherry4 ,line molds with grapefruit segments4 ,pour slightly thickened gelatin carefully over grapefruit and cheese4 ,chill until firm4 ,unmold and garnish with watercress and serve with fruit salad dressing4 #f to #g ,individual ,molds ,,chocolate ,,refrigerator ,,cake cup canned chocolate syrup #c eggs1 separated teaspoon almond extract #a cup heavy cream #ab lady fingers1 split1 or left-over cake ,heat chocolate syrup over hot water4 ,remove from heat2 add egg yolks1 one at a time1 beating vigorously after each addition until mixture thickens slightly4 ,cool and add almond extract4 ,beat cup cream and fold into chocolate mixture4 ,beat egg whites stiff but not dry2 fold into mixture4 ,line a refrigerator tray first with waxed paper then lady fingers or cake4 ,pour half the chocolate mixture over the cake2 cover with another layer of cake1 then remaining chocolate mixture and top with cake4 ,chill in freezing compartment #c hours or until firm4 ,whip remaining cup cream and serve as a topping on cake slices4 #f to #h ,servings ,,pineapple ,,meringue ,,cake cup sifted cake flour teaspoon baking powder teaspoon salt #b eggs cup sugar teaspoon grated lemon rind #a teaspoon lemon juice #a ,no4 #b can crushed pineapple #b egg whites dash of salt cup sugar ,sift together dry ingredients4 ,beat eggs until light and lemon-colored4 ,gradually add cup sugar to eggs1 beating constantly4 ,add lemon rind and juice4 ,fold the dry ingredients gradually into egg mixture4 ,turn into a greased #h-;inch layer pan4 ,bake in a moderate oven 7#cej;,f47 #be to #cj minutes4 ,remove from pan and cool4 ,drain pineapple2 reserve juice for sauce4 ,place cake on a baking sheet and spread crushed pineapple over the top4 ,prepare a meringue by beating egg whites with dash of salt and cup sugar4 ,cover top and sides of cake with meringue4 ,return to oven and bake in a moderately hot oven 7#djj;,f47 #f minutes or until meringue is lightly browned4 ,serve warm cut in wedges with ,pineapple ,sauce4 #f ,servings ,,pineapple ,,sauce #b tablespoons sugar #a tablespoon cornstarch dash of salt #b egg yolks #a cup pineapple juice drained from ,no4 #b can crushed pineapple ,combine sugar1 cornstarch and salt in a saucepan4 ,stir in egg yolks and beat until smooth4 ,gradually stir in pineapple juice4 ,cook over medium heat1 stirring constantly1 until mixture thickens and clears4 ,serve with ,pineapple ,meringue ,cake4 ,makes #a cups sauce ,,baked ,,cocoanut ,,pear #a ,no4 #b can pear halves #a tablespoon lemon juice cup canned1 moist1 shredded cocoanut ,drain pears2 reserve juice4 ,sprinkle pears with lemon juice and roll in cocoanut4 ,place1 cut side down1 on a greased cookie sheet or in a greased1 shallow1 oblong baking dish4 ,bake in a hot oven 7#dbe;,f47 #aj minutes or until cocoanut browns4 ,serve warm with ,cinnamon ,sauce4 #h ,servings ,,cinnamon ,,sauce #a tablespoon cornstarch teaspoon cinnamon juice drained from #a ,no4 #b can pear halves #a tablespoon butter ,combine cornstarch and cinnamon in a saucepan4 ,slowly stir in pear juice4 ,cook1 stirring constantly1 until mixture thickens and clears4 ,cook gently #c minutes4 ,add butter and stir until melted4 ,serve warm or cold over ,baked ,cocoanut ,pears4 #a cups ,sauce ,,pear ,,cobbler #a ,no4 #b can ,bartlett pear halves cup canned1 unsweetened orange juice cup brown sugar #a tablespoon cornstarch few grains of salt #a tablespoon sugar #a cup prepared biscuit mix #f tablespoons undiluted evaporated milk cup heavy cream1 whipped 7optional7 #b tablespoons sugar ,drain pears and reserve cup juice4 ,place pears in bottom of a shallow 7#aj #f #a-;inch7 baking dish1 cut side up4 ,combine fruit juices1 brown sugar1 cornstarch and salt and pour over pears4 ,place in a hot oven 7#dbe;,f47 for #e minutes4 ,combine sugar and biscuit mix and add evaporated milk to make a soft dough4 ,drop in #f spoonfuls on top of pears4 ,bake #ae to #bj minutes longer at #dbe;,f4 or until biscuits are browned4 ,if desired1 serve warm with heavy cream whipped with #b tablespoons of sugar4 #f ,servings ,note3 ,canned ,peach ,halves may be substituted for pears in this recipe4 ,the ,can ,opener ,the can opener should be regarded as permanent equipment--not as a kitchen gadget4 ,the average home probably uses a can opener more frequently than any other piece of small equipment in the kitchen4 ,there are dozens of makes of can openers on the market1 ranging in price from ten cents to several dollars4 ,some are made to be attached to the wall--others are 8hand0 openers4 ,whatever type opener you prefer1 you should insist on good performance4 ,requirements for a ,good ,can ,opener #a4 ,open the can easily4 #b4 ,open either a round or oblong can4 #c4 ,leave a smooth not a jagged edge4 7,the better openers roll back the edge for perfect smoothness47 #d4 ,can be easily washed and dried4 #e4 ,the cutting blades so placed that they may be sharpened4 7,steel knives in the kitchen need sharpening1 but you don't expect a cheap knife to stand as many sharpenings as one of fine steel4 ,the blades of a can opener are steel knives designed to do a special job of cutting through the metal of a can47 ,in addition to a regular can opener it is convenient to have an opener especially designed for opening cans of liquid1 such as fruit and vegetable juices4 ,illustration3 ,,wall ,,type ,,can ,,opener ,illustration3 ,,hand ,,type ,,can ,,opener ,illustration3 ,,juice ,,type ,,can ,,opener ,illustration3 ,,canco tested ,,home ,,economics ,,section ,american ,can ,company #ajj ,,park ,,avenue1 ,,new ,,york #ag1 ,n4 ,y4 ,a#g-jej-;,d4,d4 ,printed in ,u4,s4,a4 ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4