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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..0ea2ede --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62230 (https://www.gutenberg.org/ebooks/62230) diff --git a/old/62230-0.txt b/old/62230-0.txt deleted file mode 100644 index c6358ca..0000000 --- a/old/62230-0.txt +++ /dev/null @@ -1,1129 +0,0 @@ -Project Gutenberg's Kitchen Tested Recipes from Canned Foods, by Anonymous - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: Kitchen Tested Recipes from Canned Foods - -Author: Anonymous - -Release Date: May 25, 2020 [EBook #62230] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK KITCHEN TESTED RECIPES FROM *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - KITCHEN - _Tested Recipes_ - FROM CANNED FOODS - - - [Illustration: A Guide to Common Can Sizes] - - A Guide to Common Can Sizes - - No. ¼ FLAT CAN 4¾ oz. Used for various meat - approximately ½ cup spreads, such as ham, tongue - and liver. - No. ½ FLAT CAN 7¾ oz.-8½ oz. Used principally for salmon. - approximately 1 cup - No. 1 TALL CAN 12 to 16 oz. Used for salmon, fruit - approximately 2 cups cocktail and fruits for salad. - No. 2 CAN 1 lb. 2 oz. to 1 lb. Used primarily for - 8 oz. vegetables, fruits and juices. - approximately 2½ cups - No. 2½ CAN 1 lb. 10 oz. to 2 Used mainly for fruits. - lbs. 3 oz. Spinach, tomatoes, - approximately 3½ cups sauerkraut, beets and pumpkin - are also packed in it. - No. 3 CYLINDER CAN 1 qt. 14 fluid oz. Used primarily for fruit and - approximately 5¾ cups vegetable juices and contains - 46 or 47 ounces. - No. 10 CAN 6 lbs. to 8 lbs. Used for vegetables and - approximately 13 cups fruits. Commonly called - institutional or restaurant - size and is not ordinarily - available in retail stores. - - -_KITCHEN TESTED RECIPES FROM CANNED FOODS_ - -_Preparing attractive, nutritious meals for the family is an aim in -every home._ - -To those who know the economy, convenience, and nutritive value of -commercially canned foods, this booklet of recently created and -developed recipes from the Canco Testing Kitchen will be a source for -new appetizing dishes. To the many who are establishing new homes and -planning and preparing meals for the first time, this booklet will -provide the needed recipes for the daily menus, whether they be simple -or elaborate. - -The use of commercially canned foods saves many hours in the preparation -of fruits, vegetable, fish and meats, and also assures no waste. - - - - - _TABLE OF CONTENTS_ - - - _SOUPS_ - Purée Mongole 3 - Corn and Tomato Chowder 3 - Fish Tomato Stew 3 - - - _FISH_ - Jellied Salmon Mold 5 - Baked Salmon with Dressing 5 - Lobster Bisque 5 - Creole Fish Pie 6 - Southern Shrimp 6 - Tuna and Apple Salad 6 - Deviled Sardines 7 - - - _VEGETABLES_ - Savory Vegetables 9 - Broiled Corn 9 - Carrot and Rice Croquettes 9 - Creole Hamburger and Bean Pie 10 - Asparagus Croquettes 10 - Cheese Sauce 10 - Bean Stew 11 - Sweet Potato Scones 12 - Baked Spinach and Corn 12 - Spinach 12 - Pork Chops Creole 13 - Julienne Beets with Horseradish Sauce 13 - Asparagus Luncheon Rolls 13 - - - _FRUITS_ - Fruit Dessert Rolls 15 - Spiced Fruits 15 - Golden Fruit Punch 15 - Cranberry and Raisin Pie 16 - Fruit Custard 16 - Soft Custard 16 - Pumpkin Whip 17 - - [Illustration: Soups] - - -_PURÉE MONGOLE_ - - 1 No. 1 can Condensed Tomato Soup - 1 No. 1 can Condensed Green Pea Soup - 2⅔ cups Milk - 1 cup ½-inch Bread Cubes - 2 tablespoons Margarine or Butter - -Mix soups together in saucepan; add milk, stirring until well blended. -Heat thoroughly. Sauté bread cubes in fat until delicately browned; -serve as garnish. Thinly sliced celery may also be used as garnish. - _4 to 6 Servings_ - - -_CORN AND TOMATO CHOWDER_ - - 2 slices Bacon or Salt Pork - 1 medium-sized Onion, sliced - 2 tablespoons Green Pepper - 1 No. 2½ can Tomatoes - 1 No. 2 can Cream Style Corn - 1 teaspoon Salt - ¼ teaspoon Thyme - Dash of Pepper - -Cut bacon into ½-inch slices. Sauté bacon, onions and green pepper in -large saucepan. Add tomatoes; mix well. Add corn; season with salt, -thyme and pepper. Cover; simmer for 20 minutes. - _6 to 8 Servings_ - - -_FISH TOMATO STEW_ - - 3 medium-sized Potatoes (1½ cups cubed) - 4 tablespoons Fat - ⅓ cup chopped Onions - 2 tablespoons Green Pepper - 1 No. 2 can Tomato Juice - 1 cup Water - 1 teaspoon Salt - ⅛ teaspoon Pepper - Dash of Thyme - 1 7-oz. can Fish Flakes - -Pare and cube potatoes; sauté with onions in fat until lightly browned. -Add green pepper, tomato juice, water, salt, pepper and thyme. Cook -until potatoes are tender. Add fish flakes. Simmer for 5 minutes. - _4 Servings_ - - [Illustration: Jellied salmon mold] - - -_JELLIED SALMON MOLD_ - - 2 tablespoons plain Gelatin - ½ cup Cold Water - ½ teaspoon Salt - Dash of Pepper - ¼ teaspoon Worcestershire Sauce - 1 Bay Leaf - 1 No. 2 can Tomato Juice - 2 tablespoons Lemon Juice - 1 7-oz. can Salmon - 1 tablespoon chopped Onion - ½ cup chopped Celery - 2 hard cooked Eggs - -Soften gelatin in cold water. Add salt, pepper, Worcestershire sauce and -bay leaf to tomato juice; heat to boiling point. Remove bay leaf; add -lemon juice. Pour hot seasoned tomato juice over gelatin. Stir until -dissolved. Chill gelatin mixture until slightly thickened. Flake salmon, -mix with onion, celery and chopped eggs. Fold mixture into thickened -gelatin. Rinse 8-inch ring mold or individual molds in cold water; pour -in gelatin mixture. Chill until firm. Unmold on platter; garnish with -crisp lettuce and watercress. - _6 to 8 Servings_ - - Note: _1 No. 2 can Tomato Juice Cocktail may be substituted for Tomato - Juice and seasonings._ - - -_BAKED SALMON WITH DRESSING_ - - 1 1-lb. can Salmon - 2 cups soft Bread Crumbs - ¼ teaspoon Pepper - ½ teaspoon Poultry or Fish Seasoning - 2 teaspoons minced Onion - 2 teaspoons chopped Parsley - 2 teaspoons chopped Pickles - 3 tablespoons Butter or Margarine, melted - ¼ cup Milk - -Drain salmon, reserving 2 tablespoons liquor; break into large pieces. -Place in bottom of medium-sized shallow casserole; add salmon liquor. -Mix together remaining ingredients; spread over salmon. Bake in a -moderately hot oven at 400°F for about 20 minutes. Garnish with parsley. - _4 to 5 Servings_ - - -_LOBSTER BISQUE_ - - 1 6-oz. can Lobster (1 cup) - 3 tablespoons Butter - 1 quart Milk, with cream - 1½ teaspoons Salt - Dash of Pepper - Paprika - -Drain lobster; cut in small pieces. Melt butter in top of double boiler; -add lobster; cook 3 minutes. Add milk, salt, and pepper. Heat almost to -boiling. Cover; place over hot water; let stand 30 minutes before -serving to develop best flavor. Sprinkle with paprika. - _Makes 5 cups_ - - -_CREOLE FISH PIE_ - - ⅓ cup sliced Onions - ¼ cup Green Pepper strips - 1 tablespoon Butter or Margarine - 1 tablespoon Flour - ¼ teaspoon Salt - ½ No. 2½ can (1⅔ cups) Tomatoes - 1 7-oz. can Tuna Fish - -Sauté onions and green pepper in butter or margarine for about 10 -minutes, until soft. Stir in flour and salt, add tomatoes; cook for 10 -minutes, stirring constantly. Drain fish; break into large pieces, and -place in bottom of greased shallow casserole. Cover with tomato mixture. -Sprinkle with corn flake crumbs or buttered bread crumbs; garnish top -with several of the cooked onion rings and pepper strips. Bake in a -moderate oven 350°F for 15 to 20 minutes until browned. - _3 to 4 Servings_ - - -_SOUTHERN SHRIMP_ - - 1 No. 1 can Shrimp - 3 tablespoons uncooked Rice - ½ teaspoon Salt - ⅛ teaspoon Poultry Seasoning - ⅛ teaspoon Celery Salt - Dash of Pepper - 1 No. 1 can Mushroom Broth - ½ cup Milk - -Clean shrimp (if wet pack, omit salt from recipe). Cook rice in boiling, -salted water until tender; drain and rinse in cold water. Add rice, -salt, poultry seasoning, celery salt and pepper to mushroom broth and -milk in saucepan; heat to boiling. Add shrimp; heat thoroughly. Serve in -pastry shells, or over toast. Garnish with parsley. - _5 to 6 Servings_ - - Note: _If thicker sauce is desired add 2 teaspoons flour mixed with - small amount of milk and stir into mixture._ - - -_TUNA AND APPLE SALAD_ - - 1 7-oz. can Tuna Fish - 2 medium-sized Red Apples - ½ cup chopped Celery - 2½ tablespoons Salad Dressing - 2 tablespoons Lemon Juice - ¼ teaspoon Salt - Dash of Pepper - -Flake tuna fish in a mixing bowl. Core and cut apples in ½-inch cubes to -make 1 cup; add to fish; add celery, salad dressing thinned with lemon -juice, salt and pepper. Mix lightly with a fork. Serve on crisp lettuce. - _4 Servings_ - - [Illustration: Deviled Sardines] - - -_DEVILED SARDINES_ - - 1 3¼ oz. can Sardines in Oil - 2½ tablespoons melted Butter or Margarine - 3 tablespoons Flour - 2 teaspoons Prepared Mustard - 1 teaspoon grated Onion - 1 teaspoon Salt - 1 Clove - 1 Bay Leaf - Dash of Pepper - 1½ cups Milk - ½ cup chopped Celery - 2 hard-cooked Eggs, chopped - ⅓ cup coarse Bread Crumbs - -Drain sardines; cut in ¾-inch pieces. Make white sauce of 1½ tablespoons -butter or margarine, flour, seasonings and milk; remove clove and bay -leaf. Add celery and fold in eggs and sardines. Spread in a shallow -baking dish. Cover with crumbs buttered with remaining butter or -margarine. Bake in moderate oven 375°F for 15 minutes until top is -browned. - _4 Servings_ - - [Illustration: Savory vegetables] - - -_SAVORY VEGETABLES_ - - 1 No. 2 can Vegetable (Peas or Green Beans or Spinach or Asparagus, - etc.) - ½ teaspoon Salt - Butter or Margarine - Seasonings - -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._ - - -_BROILED CORN_ - - 1 No. 2 can Whole Kernel Corn - ½ teaspoon Salt - Dash of Pepper - ½ cup Chili Sauce - 1 slice Bacon - -Drain corn; place in bottom of greased shallow baking dish; add ¼ cup -corn liquor, salt and pepper. Spread chili sauce over top. Cut bacon -into ¼-inch pieces and garnish. Place in a moderate broiler 375°F for 15 -to 20 minutes until bacon is crisp. - _6 Servings_ - - -_CARROT AND RICE CROQUETTES_ - - 1 No. 2 can diced Carrots - ⅔ cup uncooked or 2 cups cooked Rice - 1 tablespoon Butter or Margarine - 2 tablespoons Flour - ¼ teaspoon Curry Powder - 1 teaspoon Salt - Dash of White Pepper - 1 teaspoon chopped Onion - ⅔ cup Milk - 1 Egg - ⅔ to 1 cup fine Bread Crumbs - -Drain carrots, reserving liquor for soup. Cook rice in boiling salted -water until tender; drain and rinse with cold water. Mash carrots and -mix with rice. Melt butter or margarine in a saucepan; add flour, curry -powder, salt, pepper and onion; blend thoroughly; slowly add milk. -Continue cooking, stirring constantly until thick. Mix sauce thoroughly -into carrot mixture. Chill for at least 20 minutes. Shape mixture for -croquettes, using 1 heaping tablespoon for each. Beat egg slightly; add -two tablespoons water. Dip croquettes into bread crumbs, then into egg -and again into crumbs. Chill until ready to fry. Fry in small amount of -hot fat in skillet until nicely browned. Serve with white parsley sauce. - _10 Croquettes—5 Servings_ - - -_CREOLE HAMBURGER AND BEAN PIE_ - - 1 tablespoon Fat - 4 tablespoons minced Onions - 1 tablespoon chopped Green Pepper - ½ lb. ground Beef - ½ (6-oz.) can or 6 tablespoons Tomato Paste - ½ No. 2½ can or 1¾ cups Tomatoes - ½ No. 2 can or 1¼ cups String Beans - ½ teaspoon Salt - ¼ teaspoon Garlic Powder or a Garlic Clove - Dash of Thyme - Dash of Celery Seed - Dash of Pepper - ½ Recipe for Drop Biscuits - -Melt fat in saucepan; sauté onions, pepper and meat. Add tomato paste, -tomatoes and ¼ cup bean liquor. Add salt, garlic powder or garlic clove, -thyme, celery seed and pepper; simmer for 20 minutes. Remove garlic -clove; add drained beans; pour into 1½-quart casserole dish. Make -biscuit dough; drop by large spoonfuls over top of mixture. Bake in a -hot oven 425°F for about 20 minutes until biscuits are done. One 4-oz. -can of sliced mushrooms may be drained and added to this recipe, if -desired. - _6 Servings_ - - -_ASPARAGUS CROQUETTES_ - - 1 No. 2 can Asparagus Tips (or No. 1 square can) - 2 tablespoons Water - Dash of Salt - Dash of Pepper - Dash of Celery Salt - 1 Egg - ⅔ cup dry fine Bread Crumbs - 3 tablespoons Fat - -Drain asparagus, reserving liquor for soup. Add water, salt, pepper and -celery salt to egg; beat slightly. Roll asparagus in bread crumbs; dip -into beaten egg; re-roll in bread crumbs. Sauté breaded asparagus in a -skillet of hot fat until golden brown, turning occasionally. Serve with -a cheese sauce or chili sauce. - _4 to 5 Servings_ - - -_CHEESE SAUCE_ - - 1½ tablespoons Butter or Margarine - 1½ tablespoons Flour - ½ teaspoon Salt - Dash of Pepper - 1½ cups Milk - ¾ to 1 cup grated Cheddar Cheese - -Melt butter or margarine in a saucepan. Add flour, salt and pepper; -blend thoroughly. Add milk slowly. Continue cooking, stirring constantly -until sauce has thickened. Sprinkle cheese in slowly, stirring -constantly until melted and well blended. - _Approximately 1¾ cups of Sauce_ - - [Illustration: Bean stew] - - -_BEAN STEW_ - - 1 No. 2 can Kidney Beans or Soya Beans - 1 cup chopped Celery - 1½ cups canned Tomatoes - ¼ cup chopped Green Pepper - 1 tablespoon minced Onion - 1 teaspoon Salt - Dash of Dry Mustard - ½ teaspoon Worcestershire Sauce - ⅛ teaspoon Thyme - -Drain beans, reserving liquor. Add enough water to liquor to make a cup. -Pour into saucepan. Add celery, tomatoes, green pepper, onion, salt, -mustard, Worcestershire sauce and thyme to liquor. Simmer in a covered -saucepan for 20 minutes, until celery and green peppers are tender. Add -kidney beans and reheat. Thicken if desired, by adding ½ teaspoon of -flour dissolved in 2 tablespoons of cold water and simmer for 5 minutes -longer. Serve with cooked rice or macaroni and a green salad. - _5 Servings_ - - -_SWEET POTATO SCONES_ - - 1⅔ cups sifted Enriched White Flour - 4 teaspoons Baking Powder - ½ teaspoon Salt - 1 tablespoon Brown Sugar - ¼ cup Shortening - ½ No. 2½ can (1¾ cups) solid packed Sweet Potatoes - 1 Egg, beaten - ¼ cup Milk - 2 teaspoons Orange Rind - -Sift together flour, baking powder, salt and brown sugar. Add mashed -sweet potatoes, mix well. Cut in shortening with pastry blender or two -knives until consistency of coarse cornmeal. Add beaten egg, milk and -orange rind; stir quickly until well mixed. Turn on lightly floured -board and knead lightly. Press or roll until 1 inch thick; cut in -diamond shapes. Place on a greased cookie sheet. Bake in a hot oven -425°F for 20 minutes. Serve with salad, creamed chicken or ham. - _10 Scones_ - - -_BAKED SPINACH AND CORN_ - - 1 No. 2½ can Spinach, drained - 1 teaspoon Vinegar - 1 tablespoon Butter or Margarine - 1 tablespoon minced Onion - 1 No. 2 can Cream Style Corn - ½ teaspoon Salt - Dash of Pepper - 1 slice partially cooked Bacon - -Place drained spinach in greased baking dish. Sprinkle vinegar over -spinach. Melt butter or margarine in a saucepan; sauté onions; add corn, -salt, and pepper; stir well; pour over spinach. Place bacon on top; -brown in a hot oven 425°F for 25 minutes. - _6 Servings_ - - -_SPINACH_ - - 1 No. 2½ can Spinach - ¾ teaspoon Dry Mustard - 1 teaspoon Sugar - ½ teaspoon Salt - 1 tablespoon Butter or Margarine - 1 tablespoon Vinegar - 1 hard-cooked Egg - -Drain spinach, chop slightly. Add mustard, sugar, salt, butter or -margarine and vinegar to liquor; boil rapidly in a saucepan to about ¼ -cup. Add spinach; heat thoroughly. Garnish with chopped or sliced egg. - _6 Servings_ - - -_PORK CHOPS CREOLE_ - - 4 Loin Pork Chops - 3 tablespoons Flour - 1 teaspoon Salt - ¼ teaspoon Pepper - ¼ teaspoon Garlic Salt - ¼ teaspoon Thyme - 4 slices Onion - ½ cup uncooked Rice - 1 No. 2 can Tomatoes - -Dredge pork chops in flour seasoned with one half of the salt, pepper, -garlic salt and thyme. Brown chops in a little fat. Place chops in -bottom of casserole dish; top with slices of onion and rice. Season -tomatoes with remaining salt, pepper, garlic salt and thyme. Pour -tomatoes over rice and chops. Bake, covered, in a moderate oven 350°F -for one-half hour. Remove cover and continue to bake another half hour, -basting occasionally. - _4 Servings_ - - -_JULIENNE BEETS WITH HORSERADISH SAUCE_ - - 1 No. 2 can Julienne Beets - 1 tablespoon Vinegar - 1 tablespoon Butter or Margarine - ¼ teaspoon Salt - 2 tablespoons Flour - 1 cup Evaporated Milk - 2 tablespoons prepared Horseradish - -Drain beets, reserving liquor; add vinegar and water to liquor to make 1 -cup. Melt butter or margarine in a saucepan; add salt and flour; blend -thoroughly. Add evaporated milk; then add beet liquor slowly. Continue -to cook, stirring constantly until sauce thickens. Add horseradish and -beets. Heat thoroughly, stirring occasionally. - _5 to 6 Servings_ - - -_ASPARAGUS LUNCHEON ROLLS_ - - 1 No. 2 can Asparagus Tips (or No. 1 square can) - 8 to 10 thin slices Enriched White Bread - ⅓ cup Butter or Margarine - ⅓ cup grated American Cheese - -Drain asparagus, reserving liquor for soup or vegetable cocktail. Remove -crusts from bread; brush both sides with melted butter or margarine. -Roll slices of bread tightly around 2 to 3 spears of asparagus, starting -at one corner and rolling diagonally. Fasten ends with toothpicks. Place -on greased baking sheet; sprinkle with cheese. Bake in a hot oven 450°F -for 10 minutes until toast is browned. Serve as a hot sandwich with -salad. - _4 to 5 Servings_ - - [Illustration: Fruit dessert rolls] - - -_FRUIT DESSERT ROLLS_ - - 1 No. 1 Tall can Fruit Cocktail - ⅓ cup Sugar - 1 cup sifted All-Purpose Flour - 2 teaspoons Baking Powder - ½ teaspoon Salt - 3 tablespoons Shortening - ¼ cup Milk - ½ tablespoon Butter or Margarine - 2 tablespoons Brown Sugar - ½ teaspoon Cinnamon - ¼ teaspoon Nutmeg - 2 teaspoons Lemon Juice - ½ teaspoon Lemon Rind - -Drain fruit; add water to juice to make 1 cup. Pour sugar and juice into -a saucepan; boil for 10 minutes. Sift flour, baking powder and salt into -a mixing bowl; cut in shortening. Gradually add milk until flour sticks -together but is rather dry. Roll biscuit dough into a narrow oblong -piece about ¼-inch thick. Spread fruit over dough; dot with butter or -margarine. Mix together brown sugar, cinnamon and nutmeg; sprinkle over -fruit; then sprinkle with lemon juice and lemon rind. Roll as for jelly -roll. Cut into 1½-inch slices. Place rolls into a greased oblong baking -dish. Pour in hot syrup. Bake immediately in a hot oven 450°F for 25 -minutes. Serve plain, with cream or with hard sauce. - _6 Servings_ - - -_SPICED FRUITS_ - - 1 No. 2½ can Fruit Cocktail - ¼ teaspoon Dry Mustard - ⅛ teaspoon Ground Cloves - ⅛ teaspoon Cinnamon - 1 tablespoon Lemon Juice or Vinegar - -Drain fruit juice into saucepan; add spices and lemon juice or vinegar. -Boil juice until reduced to about ½ the amount. Add fruits; heat -thoroughly. Serve hot or cold as a relish with meats or chicken. - _Makes 3 cups_ - - -_GOLDEN FRUIT PUNCH_ - - 3 tablespoons Tea - 1 quart Boiling Water - 3 cups Sugar - 5½-oz. can Lemon Juice - 1 No. 2 can Orange Juice - 1 No. 2 can Grapefruit Juice - 1 No. 2 can Pineapple Juice - 5 quarts of coarsely crushed Ice - -Pour boiling water over tea; allow it to steep for 3 minutes. Strain and -dissolve sugar in tea; cool. Add chilled lemon, orange, grapefruit, -pineapple juices. Add coarsely crushed ice. Garnish with mint, pineapple -sticks and cherries; or curls of lemon and orange rind; or with orange, -banana, strawberry slices. - _Approximately 30 (6-oz.) servings—45 (½ cup) servings_ - - -_CRANBERRY AND RAISIN PIE_ - - ½ cup Seedless Raisins - 1 cup Boiling Water - 2 tablespoons Sugar - 1 tablespoon Cornstarch - 1 tablespoon Lemon Juice - 1 No. 300 can Whole Cranberry Sauce - 1 8-inch unbaked Pastry Shell - -Cook raisins in boiling water for 10 to 15 minutes. Drain and add water -to raisin liquor to make 1 cup. Mix sugar and cornstarch together in a -saucepan. Slowly add liquor; cook 10 to 15 minutes, stirring constantly -until clear and thick. Add lemon juice, raisins and cranberry sauce; -blend thoroughly. Pour mixture into pastry shell; place strips of pastry -over top, lattice fashion. Bake in a hot oven 425°F for 40 minutes. - _6 Servings_ - - -_FRUIT CUSTARD_ - - 1 No. 2½ can Sliced Peaches or Apricot Halves - 2 cups Milk - ¼ teaspoon Salt - 3 Eggs, separated - ¼ cup Sugar - 1 tablespoon Flour - 6 tablespoons Sugar - ½ teaspoon Vanilla - -Chill fruit. Scald milk and salt in top of double boiler. Beat yolks -until light and creamy. Add ¼ cup sugar and flour. Stir some hot milk -into egg mixture. Stir mixture into remaining milk in double boiler; -continue stirring over hot water until custard thickens and coats spoon. -Remove; add vanilla and chill. Drain fruit; place in serving dish. To -make meringue beat egg whites until stiff; then gradually beat in sugar. -Drop by heaping tablespoons into a skillet of hot water for 3 to 4 -minutes. Remove carefully with slotted spoon and drain well; place over -fruit. Pour in chilled custard. Garnishes of slivered almonds or -chocolate bar may be used if desired. - _6 Servings_ - - -_SOFT CUSTARD SAUCE (For use on Pumpkin Whip)_ ⇒ - - 2 Egg Yolks, slightly beaten - 2 tablespoons Sugar - ½ teaspoon Salt - 1 cup Milk, scalded - ¼ teaspoon Vanilla - -Combine egg yolks, sugar and salt in top of double boiler. Slowly add -milk and stir until sugar is dissolved. Cook over hot water, stirring -constantly, until custard coats spoon; remove from heat; cool quickly by -setting pan in cold water. Add vanilla. - _Approximately 1¼ cups Sauce_ - - [Illustration: Pumpkin whip] - - -_PUMPKIN WHIP_ - - 1 cup canned Pumpkin - ½ teaspoon Salt - ¼ teaspoon Nutmeg - ¼ teaspoon Cinnamon - 2 Egg Whites - ¼ cup Sugar - -Mix pumpkin thoroughly with ¼ teaspoon salt, nutmeg and cinnamon. Beat -egg whites and ¼ teaspoon of salt until stiff; gradually add sugar, -beating thoroughly after each addition. Fold in spiced pumpkin. Chill -thoroughly. Serve in sherbet glasses with chilled Soft Custard Sauce. -Lady fingers or sponge cake and candied fruits are desirable garnishes. - _4 Servings_ - - [Illustration: CANCO tested] - - _Home Economics Section_ - American Can Company - 230 PARK AVENUE, NEW YORK 17, N. Y. - - D11-925 B.P.—Printed in U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Sorted the Table of Contents to match the order of recipes in the text. - -—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 of Kitchen Tested Recipes from Canned -Foods, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK KITCHEN TESTED RECIPES FROM *** - -***** This file should be named 62230-0.txt or 62230-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/2/3/62230/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -Project Gutenberg's Kitchen Tested Recipes from Canned Foods, by Anonymous - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: Kitchen Tested Recipes from Canned Foods - -Author: Anonymous - -Release Date: May 25, 2020 [EBook #62230] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK KITCHEN TESTED RECIPES FROM *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Kitchen Tested Recipes from Canned Foods" width="500" height="764" /> -</div> -<div class="box"> -<h1><span class="ss"><span class="smaller">KITCHEN</span> -<br /><i class="rubric">Tested Recipes</i> -<br /><span class="smallest">FROM CANNED FOODS</span></span></h1> -</div> -<div class="pb" id="Page_i">i</div> -<div class="img"> -<img src="images/p01.jpg" alt="A Guide to Common Can Sizes" width="500" height="637" /> -</div> -<table class="center" summary=""> -<tr class="th"><th colspan="3">A Guide to Common Can Sizes</th></tr> -<tr><td class="l">No. ¼ FLAT CAN </td><td class="l">4¾ oz.<br />approximately ½ cup </td><td class="l">Used for various meat spreads, such as ham, tongue and liver.</td></tr> -<tr><td class="l">No. ½ FLAT CAN </td><td class="l">7¾ oz.-8½ oz.<br />approximately 1 cup </td><td class="l">Used principally for salmon.</td></tr> -<tr><td class="l">No. 1 TALL CAN </td><td class="l">12 to 16 oz.<br />approximately 2 cups </td><td class="l">Used for salmon, fruit cocktail and fruits for salad.</td></tr> -<tr><td class="l">No. 2 CAN </td><td class="l">1 lb. 2 oz. to 1 lb. 8 oz.<br />approximately 2½ cups </td><td class="l">Used primarily for vegetables, fruits and juices.</td></tr> -<tr><td class="l">No. 2½ CAN </td><td class="l">1 lb. 10 oz. to 2 lbs. 3 oz.<br />approximately 3½ cups </td><td class="l">Used mainly for fruits. Spinach, tomatoes, sauerkraut, beets and pumpkin are also packed in it.</td></tr> -<tr><td class="l">No. 3 CYLINDER CAN </td><td class="l">1 qt. 14 fluid oz.<br />approximately 5¾ cups </td><td class="l">Used primarily for fruit and vegetable juices and contains 46 or 47 ounces.</td></tr> -<tr><td class="l">No. 10 CAN </td><td class="l">6 lbs. to 8 lbs.<br />approximately 13 cups </td><td class="l">Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores.</td></tr> -</table> -<div class="pb" id="Page_1">1</div> -<h3><i>KITCHEN TESTED RECIPES FROM CANNED FOODS</i></h3> -<p><i>Preparing attractive, nutritious -meals for the family is an aim in -every home.</i></p> -<p>To those who know the economy, -convenience, and nutritive value of -commercially canned foods, this -booklet of recently created and developed -recipes from the Canco -Testing Kitchen will be a source for -new appetizing dishes. To the many -who are establishing new homes -and planning and preparing meals -for the first time, this booklet will -provide the needed recipes for the -daily menus, whether they be -simple or elaborate.</p> -<p>The use of commercially canned -foods saves many hours in the preparation -of fruits, vegetable, fish and -meats, and also assures no waste.</p> -<h2 id="toc" class="center"><i>TABLE OF CONTENTS</i></h2> -<dl class="toc"> -<dt class="center"><i>SOUPS</i></dt> -<dd><a href="#c1">Purée Mongole</a> 3</dd> -<dd><a href="#c2">Corn and Tomato Chowder</a> 3</dd> -<dd><a href="#c3">Fish Tomato Stew</a> 3</dd> -<dt class="center"><i>FISH</i></dt> -<dd><a href="#c4">Jellied Salmon Mold</a> 5</dd> -<dd><a href="#c5">Baked Salmon with Dressing</a> 5</dd> -<dd><a href="#c6">Lobster Bisque</a> 5</dd> -<dd><a href="#c7">Creole Fish Pie</a> 6</dd> -<dd><a href="#c8">Southern Shrimp</a> 6</dd> -<dd><a href="#c9">Tuna and Apple Salad</a> 6</dd> -<dd><a href="#c10">Deviled Sardines</a> 7</dd> -<dt class="center"><i>VEGETABLES</i></dt> -<dd><a href="#c11">Savory Vegetables</a> 9</dd> -<dd><a href="#c12">Broiled Corn</a> 9</dd> -<dd><a href="#c13">Carrot and Rice Croquettes</a> 9</dd> -<dd><a href="#c14">Creole Hamburger and Bean Pie</a> 10</dd> -<dd><a href="#c15">Asparagus Croquettes</a> 10</dd> -<dd><a href="#c16">Cheese Sauce</a> 10</dd> -<dd><a href="#c17">Bean Stew</a> 11</dd> -<dd><a href="#c18">Sweet Potato Scones</a> 12</dd> -<dd><a href="#c19">Baked Spinach and Corn</a> 12</dd> -<dd><a href="#c20">Spinach</a> 12</dd> -<dd><a href="#c21">Pork Chops Creole</a> 13</dd> -<dd><a href="#c22">Julienne Beets with Horseradish Sauce</a> 13</dd> -<dd><a href="#c23">Asparagus Luncheon Rolls</a> 13</dd> -<dt class="center"><i>FRUITS</i></dt> -<dd><a href="#c24">Fruit Dessert Rolls</a> 15</dd> -<dd><a href="#c25">Spiced Fruits</a> 15</dd> -<dd><a href="#c26">Golden Fruit Punch</a> 15</dd> -<dd><a href="#c27">Cranberry and Raisin Pie</a> 16</dd> -<dd><a href="#c28">Fruit Custard</a> 16</dd> -<dd><a href="#c29">Soft Custard</a> 16</dd> -<dd><a href="#c30">Pumpkin Whip</a> 17</dd> -</dl> -<div class="pb" id="Page_2">2</div> -<div class="img"> -<img src="images/p02.jpg" alt="Soups" width="500" height="708" /> -</div> -<div class="pb" id="Page_3">3</div> -<h3 id="c1"><i>PURÉE MONGOLE</i></h3> -<dl class="undent"><dt>1 No. 1 can Condensed Tomato Soup</dt> -<dt>1 No. 1 can Condensed Green Pea Soup</dt> -<dt>2⅔ cups Milk</dt> -<dt>1 cup ½-inch Bread Cubes</dt> -<dt>2 tablespoons Margarine or Butter</dt></dl> -<p>Mix soups together in saucepan; add milk, stirring until well blended. Heat -thoroughly. Sauté bread cubes in fat until delicately browned; serve as -garnish. Thinly sliced celery may also be used as garnish. -<span class="lr"><i>4 to 6 Servings</i></span></p> -<h3 id="c2"><i>CORN AND TOMATO CHOWDER</i></h3> -<dl class="undent"><dt>2 slices Bacon or Salt Pork</dt> -<dt>1 medium-sized Onion, sliced</dt> -<dt>2 tablespoons Green Pepper</dt> -<dt>1 No. 2½ can Tomatoes</dt> -<dt>1 No. 2 can Cream Style Corn</dt> -<dt>1 teaspoon Salt</dt> -<dt>¼ teaspoon Thyme</dt> -<dt>Dash of Pepper</dt></dl> -<p>Cut bacon into ½-inch slices. Sauté bacon, onions and green pepper in -large saucepan. Add tomatoes; mix well. Add corn; season with salt, thyme -and pepper. Cover; simmer for 20 minutes. -<span class="lr"><i>6 to 8 Servings</i></span></p> -<h3 id="c3"><i>FISH TOMATO STEW</i></h3> -<dl class="undent"><dt>3 medium-sized Potatoes (1½ cups cubed)</dt> -<dt>4 tablespoons Fat</dt> -<dt>⅓ cup chopped Onions</dt> -<dt>2 tablespoons Green Pepper</dt> -<dt>1 No. 2 can Tomato Juice</dt> -<dt>1 cup Water</dt> -<dt>1 teaspoon Salt</dt> -<dt>⅛ teaspoon Pepper</dt> -<dt>Dash of Thyme</dt> -<dt>1 7-oz. can Fish Flakes</dt></dl> -<p>Pare and cube potatoes; sauté with onions in fat until lightly browned. Add -green pepper, tomato juice, water, salt, pepper and thyme. Cook until -potatoes are tender. Add fish flakes. Simmer for 5 minutes. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_4">4</div> -<div class="img"> -<img src="images/p03.jpg" alt="Jellied salmon mold" width="500" height="708" /> -</div> -<div class="pb" id="Page_5">5</div> -<h3 id="c4"><i>JELLIED SALMON MOLD</i></h3> -<dl class="undent"><dt>2 tablespoons plain Gelatin</dt> -<dt>½ cup Cold Water</dt> -<dt>½ teaspoon Salt</dt> -<dt>Dash of Pepper</dt> -<dt>¼ teaspoon Worcestershire Sauce</dt> -<dt>1 Bay Leaf</dt> -<dt>1 No. 2 can Tomato Juice</dt> -<dt>2 tablespoons Lemon Juice</dt> -<dt>1 7-oz. can Salmon</dt> -<dt>1 tablespoon chopped Onion</dt> -<dt>½ cup chopped Celery</dt> -<dt>2 hard cooked Eggs</dt></dl> -<p>Soften gelatin in cold water. Add salt, pepper, Worcestershire sauce and bay -leaf to tomato juice; heat to boiling point. Remove bay leaf; add lemon juice. -Pour hot seasoned tomato juice over gelatin. Stir until dissolved. Chill gelatin -mixture until slightly thickened. Flake salmon, mix with onion, celery and -chopped eggs. Fold mixture into thickened gelatin. Rinse 8-inch ring mold -or individual molds in cold water; pour in gelatin mixture. Chill until firm. -Unmold on platter; garnish with crisp lettuce and watercress. -<span class="lr"><i>6 to 8 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>1 No. 2 can Tomato Juice Cocktail may be substituted for -Tomato Juice and seasonings.</i></p> -</blockquote> -<h3 id="c5"><i>BAKED SALMON WITH DRESSING</i></h3> -<dl class="undent"><dt>1 1-lb. can Salmon</dt> -<dt>2 cups soft Bread Crumbs</dt> -<dt>¼ teaspoon Pepper</dt> -<dt>½ teaspoon Poultry or Fish Seasoning</dt> -<dt>2 teaspoons minced Onion</dt> -<dt>2 teaspoons chopped Parsley</dt> -<dt>2 teaspoons chopped Pickles</dt> -<dt>3 tablespoons Butter or Margarine, melted</dt> -<dt>¼ cup Milk</dt></dl> -<p>Drain salmon, reserving 2 tablespoons liquor; break into large pieces. Place -in bottom of medium-sized shallow casserole; add salmon liquor. Mix together -remaining ingredients; spread over salmon. Bake in a moderately hot -oven at 400°F for about 20 minutes. Garnish with parsley. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<h3 id="c6"><i>LOBSTER BISQUE</i></h3> -<dl class="undent"><dt>1 6-oz. can Lobster (1 cup)</dt> -<dt>3 tablespoons Butter</dt> -<dt>1 quart Milk, with cream</dt> -<dt>1½ teaspoons Salt</dt> -<dt>Dash of Pepper</dt> -<dt>Paprika</dt></dl> -<p>Drain lobster; cut in small pieces. Melt butter in top of double boiler; add -lobster; cook 3 minutes. Add milk, salt, and pepper. Heat almost to boiling. -Cover; place over hot water; let stand 30 minutes before serving to develop -best flavor. Sprinkle with paprika. -<span class="lr"><i>Makes 5 cups</i></span></p> -<div class="pb" id="Page_6">6</div> -<h3 id="c7"><i>CREOLE FISH PIE</i></h3> -<dl class="undent"><dt>⅓ cup sliced Onions</dt> -<dt>¼ cup Green Pepper strips</dt> -<dt>1 tablespoon Butter or Margarine</dt> -<dt>1 tablespoon Flour</dt> -<dt>¼ teaspoon Salt</dt> -<dt>½ No. 2½ can (1⅔ cups) Tomatoes</dt> -<dt>1 7-oz. can Tuna Fish</dt></dl> -<p>Sauté onions and green pepper in butter or margarine for about 10 minutes, -until soft. Stir in flour and salt, add tomatoes; cook for 10 minutes, stirring -constantly. Drain fish; break into large pieces, and place in bottom of -greased shallow casserole. Cover with tomato mixture. Sprinkle with corn -flake crumbs or buttered bread crumbs; garnish top with several of the -cooked onion rings and pepper strips. Bake in a moderate oven 350°F for -15 to 20 minutes until browned. -<span class="lr"><i>3 to 4 Servings</i></span></p> -<h3 id="c8"><i>SOUTHERN SHRIMP</i></h3> -<dl class="undent"><dt>1 No. 1 can Shrimp</dt> -<dt>3 tablespoons uncooked Rice</dt> -<dt>½ teaspoon Salt</dt> -<dt>⅛ teaspoon Poultry Seasoning</dt> -<dt>⅛ teaspoon Celery Salt</dt> -<dt>Dash of Pepper</dt> -<dt>1 No. 1 can Mushroom Broth</dt> -<dt>½ cup Milk</dt></dl> -<p>Clean shrimp (if wet pack, omit salt from recipe). Cook rice in boiling, -salted water until tender; drain and rinse in cold water. Add rice, salt, -poultry seasoning, celery salt and pepper to mushroom broth and milk in -saucepan; heat to boiling. Add shrimp; heat thoroughly. Serve in pastry -shells, or over toast. Garnish with parsley. -<span class="lr"><i>5 to 6 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>If thicker sauce is desired add 2 teaspoons flour mixed with -small amount of milk and stir into mixture.</i></p> -</blockquote> -<h3 id="c9"><i>TUNA AND APPLE SALAD</i></h3> -<dl class="undent"><dt>1 7-oz. can Tuna Fish</dt> -<dt>2 medium-sized Red Apples</dt> -<dt>½ cup chopped Celery</dt> -<dt>2½ tablespoons Salad Dressing</dt> -<dt>2 tablespoons Lemon Juice</dt> -<dt>¼ teaspoon Salt</dt> -<dt>Dash of Pepper</dt></dl> -<p>Flake tuna fish in a mixing bowl. Core and cut apples in ½-inch cubes to -make 1 cup; add to fish; add celery, salad dressing thinned with lemon juice, -salt and pepper. Mix lightly with a fork. Serve on crisp lettuce. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_7">7</div> -<div class="img"> -<img src="images/p04.jpg" alt="Deviled Sardines" width="500" height="480" /> -</div> -<h3 id="c10"><i>DEVILED SARDINES</i></h3> -<dl class="undent"><dt>1 3¼ oz. can Sardines in Oil</dt> -<dt>2½ tablespoons melted Butter or Margarine</dt> -<dt>3 tablespoons Flour</dt> -<dt>2 teaspoons Prepared Mustard</dt> -<dt>1 teaspoon grated Onion</dt> -<dt>1 teaspoon Salt</dt> -<dt>1 Clove</dt> -<dt>1 Bay Leaf</dt> -<dt>Dash of Pepper</dt> -<dt>1½ cups Milk</dt> -<dt>½ cup chopped Celery</dt> -<dt>2 hard-cooked Eggs, chopped</dt> -<dt>⅓ cup coarse Bread Crumbs</dt></dl> -<p>Drain sardines; cut in ¾-inch pieces. Make white sauce of 1½ -tablespoons butter or margarine, flour, seasonings and milk; remove -clove and bay leaf. Add celery and fold in eggs and sardines. -Spread in a shallow baking dish. Cover with crumbs buttered -with remaining butter or margarine. Bake in moderate oven -375°F for 15 minutes until top is browned. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_8">8</div> -<div class="img"> -<img src="images/p05.jpg" alt="Savory vegetables" width="500" height="713" /> -</div> -<div class="pb" id="Page_9">9</div> -<h3 id="c11"><i>SAVORY VEGETABLES</i></h3> -<dl class="undent"><dt>1 No. 2 can Vegetable (Peas or Green Beans or Spinach or Asparagus, etc.)</dt> -<dt>½ teaspoon Salt</dt> -<dt>Butter or Margarine</dt> -<dt>Seasonings</dt></dl> -<p>Drain liquid into a saucepan; boil quickly to reduce amount to about ½ -to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine -and seasonings to suit taste. Garnish and serve. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<blockquote> -<p><span class="sc">Note</span>: <i>Instead of reducing liquid by boiling, it may be saved for -soups, sauces, gravies or vegetable cocktails. Do NOT throw -it away as it contains valuable nutrients.</i></p> -</blockquote> -<h3 id="c12"><i>BROILED CORN</i></h3> -<dl class="undent"><dt>1 No. 2 can Whole Kernel Corn</dt> -<dt>½ teaspoon Salt</dt> -<dt>Dash of Pepper</dt> -<dt>½ cup Chili Sauce</dt> -<dt>1 slice Bacon</dt></dl> -<p>Drain corn; place in bottom of greased shallow baking dish; add ¼ cup -corn liquor, salt and pepper. Spread chili sauce over top. Cut bacon into -¼-inch pieces and garnish. Place in a moderate broiler 375°F for 15 to -20 minutes until bacon is crisp. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c13"><i>CARROT AND RICE CROQUETTES</i></h3> -<dl class="undent"><dt>1 No. 2 can diced Carrots</dt> -<dt>⅔ cup uncooked or 2 cups cooked Rice</dt> -<dt>1 tablespoon Butter or Margarine</dt> -<dt>2 tablespoons Flour</dt> -<dt>¼ teaspoon Curry Powder</dt> -<dt>1 teaspoon Salt</dt> -<dt>Dash of White Pepper</dt> -<dt>1 teaspoon chopped Onion</dt> -<dt>⅔ cup Milk</dt> -<dt>1 Egg</dt> -<dt>⅔ to 1 cup fine Bread Crumbs</dt></dl> -<p>Drain carrots, reserving liquor for soup. Cook rice in boiling salted water until -tender; drain and rinse with cold water. Mash carrots and mix with rice. -Melt butter or margarine in a saucepan; add flour, curry powder, salt, -pepper and onion; blend thoroughly; slowly add milk. Continue cooking, -stirring constantly until thick. Mix sauce thoroughly into carrot mixture. -Chill for at least 20 minutes. Shape mixture for croquettes, using 1 heaping -tablespoon for each. Beat egg slightly; add two tablespoons water. Dip -croquettes into bread crumbs, then into egg and again into crumbs. Chill -until ready to fry. Fry in small amount of hot fat in skillet until nicely -browned. Serve with white parsley sauce. -<span class="lr"><i>10 Croquettes—5 Servings</i></span></p> -<div class="pb" id="Page_10">10</div> -<h3 id="c14"><i>CREOLE HAMBURGER AND BEAN PIE</i></h3> -<dl class="undent"><dt>1 tablespoon Fat</dt> -<dt>4 tablespoons minced Onions</dt> -<dt>1 tablespoon chopped Green Pepper</dt> -<dt>½ lb. ground Beef</dt> -<dt>½ (6-oz.) can or 6 tablespoons Tomato Paste</dt> -<dt>½ No. 2½ can or 1¾ cups Tomatoes</dt> -<dt>½ No. 2 can or 1¼ cups String Beans</dt> -<dt>½ teaspoon Salt</dt> -<dt>¼ teaspoon Garlic Powder or a Garlic Clove</dt> -<dt>Dash of Thyme</dt> -<dt>Dash of Celery Seed</dt> -<dt>Dash of Pepper</dt> -<dt>½ Recipe for Drop Biscuits</dt></dl> -<p>Melt fat in saucepan; sauté onions, pepper and meat. Add tomato paste, -tomatoes and ¼ cup bean liquor. Add salt, garlic powder or garlic clove, -thyme, celery seed and pepper; simmer for 20 minutes. Remove garlic -clove; add drained beans; pour into 1½-quart casserole dish. Make biscuit -dough; drop by large spoonfuls over top of mixture. Bake in a hot oven 425°F -for about 20 minutes until biscuits are done. One 4-oz. can of sliced mushrooms -may be drained and added to this recipe, if desired. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c15"><i>ASPARAGUS CROQUETTES</i></h3> -<dl class="undent"><dt>1 No. 2 can Asparagus Tips (or No. 1 square can)</dt> -<dt>2 tablespoons Water</dt> -<dt>Dash of Salt</dt> -<dt>Dash of Pepper</dt> -<dt>Dash of Celery Salt</dt> -<dt>1 Egg</dt> -<dt>⅔ cup dry fine Bread Crumbs</dt> -<dt>3 tablespoons Fat</dt></dl> -<p>Drain asparagus, reserving liquor for soup. Add water, salt, pepper and -celery salt to egg; beat slightly. Roll asparagus in bread crumbs; dip into -beaten egg; re-roll in bread crumbs. Sauté breaded asparagus in a skillet of -hot fat until golden brown, turning occasionally. Serve with a cheese sauce -or chili sauce. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<h3 id="c16"><i>CHEESE SAUCE</i></h3> -<dl class="undent"><dt>1½ tablespoons Butter or Margarine</dt> -<dt>1½ tablespoons Flour</dt> -<dt>½ teaspoon Salt</dt> -<dt>Dash of Pepper</dt> -<dt>1½ cups Milk</dt> -<dt>¾ to 1 cup grated Cheddar Cheese</dt></dl> -<p>Melt butter or margarine in a saucepan. Add flour, salt and pepper; blend -thoroughly. Add milk slowly. Continue cooking, stirring constantly until -sauce has thickened. Sprinkle cheese in slowly, stirring constantly until -melted and well blended. -<span class="lr"><i>Approximately 1¾ cups of Sauce</i></span></p> -<div class="pb" id="Page_11">11</div> -<div class="img"> -<img src="images/p06.jpg" alt="Bean stew" width="500" height="482" /> -</div> -<h3 id="c17"><i>BEAN STEW</i></h3> -<dl class="undent"><dt>1 No. 2 can Kidney Beans or Soya Beans</dt> -<dt>1 cup chopped Celery</dt> -<dt>1½ cups canned Tomatoes</dt> -<dt>¼ cup chopped Green Pepper</dt> -<dt>1 tablespoon minced Onion</dt> -<dt>1 teaspoon Salt</dt> -<dt>Dash of Dry Mustard</dt> -<dt>½ teaspoon Worcestershire Sauce</dt> -<dt>⅛ teaspoon Thyme</dt></dl> -<p>Drain beans, reserving liquor. Add enough water to liquor to -make a cup. Pour into saucepan. Add celery, tomatoes, green -pepper, onion, salt, mustard, Worcestershire sauce and thyme to -liquor. Simmer in a covered saucepan for 20 minutes, until celery -and green peppers are tender. Add kidney beans and reheat. -Thicken if desired, by adding ½ teaspoon of flour dissolved in -2 tablespoons of cold water and simmer for 5 minutes longer. -Serve with cooked rice or macaroni and a green salad. -<span class="lr"><i>5 Servings</i></span></p> -<div class="pb" id="Page_12">12</div> -<h3 id="c18"><i>SWEET POTATO SCONES</i></h3> -<dl class="undent"><dt>1⅔ cups sifted Enriched White Flour</dt> -<dt>4 teaspoons Baking Powder</dt> -<dt>½ teaspoon Salt</dt> -<dt>1 tablespoon Brown Sugar</dt> -<dt>¼ cup Shortening</dt> -<dt>½ No. 2½ can (1¾ cups) solid packed Sweet Potatoes</dt> -<dt>1 Egg, beaten</dt> -<dt>¼ cup Milk</dt> -<dt>2 teaspoons Orange Rind</dt></dl> -<p>Sift together flour, baking powder, salt and brown sugar. Add mashed -sweet potatoes, mix well. Cut in shortening with pastry blender or two -knives until consistency of coarse cornmeal. Add beaten egg, milk and -orange rind; stir quickly until well mixed. Turn on lightly floured board -and knead lightly. Press or roll until 1 inch thick; cut in diamond shapes. -Place on a greased cookie sheet. Bake in a hot oven 425°F for 20 minutes. -Serve with salad, creamed chicken or ham. -<span class="lr"><i>10 Scones</i></span></p> -<h3 id="c19"><i>BAKED SPINACH AND CORN</i></h3> -<dl class="undent"><dt>1 No. 2½ can Spinach, drained</dt> -<dt>1 teaspoon Vinegar</dt> -<dt>1 tablespoon Butter or Margarine</dt> -<dt>1 tablespoon minced Onion</dt> -<dt>1 No. 2 can Cream Style Corn</dt> -<dt>½ teaspoon Salt</dt> -<dt>Dash of Pepper</dt> -<dt>1 slice partially cooked Bacon</dt></dl> -<p>Place drained spinach in greased baking dish. Sprinkle vinegar over spinach. -Melt butter or margarine in a saucepan; sauté onions; add corn, salt, and -pepper; stir well; pour over spinach. Place bacon on top; brown in a hot -oven 425°F for 25 minutes. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c20"><i>SPINACH</i></h3> -<dl class="undent"><dt>1 No. 2½ can Spinach</dt> -<dt>¾ teaspoon Dry Mustard</dt> -<dt>1 teaspoon Sugar</dt> -<dt>½ teaspoon Salt</dt> -<dt>1 tablespoon Butter or Margarine</dt> -<dt>1 tablespoon Vinegar</dt> -<dt>1 hard-cooked Egg</dt></dl> -<p>Drain spinach, chop slightly. Add mustard, sugar, salt, butter or margarine -and vinegar to liquor; boil rapidly in a saucepan to about ¼ cup. Add -spinach; heat thoroughly. Garnish with chopped or sliced egg. -<span class="lr"><i>6 Servings</i></span></p> -<div class="pb" id="Page_13">13</div> -<h3 id="c21"><i>PORK CHOPS CREOLE</i></h3> -<dl class="undent"><dt>4 Loin Pork Chops</dt> -<dt>3 tablespoons Flour</dt> -<dt>1 teaspoon Salt</dt> -<dt>¼ teaspoon Pepper</dt> -<dt>¼ teaspoon Garlic Salt</dt> -<dt>¼ teaspoon Thyme</dt> -<dt>4 slices Onion</dt> -<dt>½ cup uncooked Rice</dt> -<dt>1 No. 2 can Tomatoes</dt></dl> -<p>Dredge pork chops in flour seasoned with one half of the salt, pepper, garlic -salt and thyme. Brown chops in a little fat. Place chops in bottom of casserole -dish; top with slices of onion and rice. Season tomatoes with remaining -salt, pepper, garlic salt and thyme. Pour tomatoes over rice and chops. -Bake, covered, in a moderate oven 350°F for one-half hour. Remove cover -and continue to bake another half hour, basting occasionally. -<span class="lr"><i>4 Servings</i></span></p> -<h3 id="c22"><i>JULIENNE BEETS WITH HORSERADISH SAUCE</i></h3> -<dl class="undent"><dt>1 No. 2 can Julienne Beets</dt> -<dt>1 tablespoon Vinegar</dt> -<dt>1 tablespoon Butter or Margarine</dt> -<dt>¼ teaspoon Salt</dt> -<dt>2 tablespoons Flour</dt> -<dt>1 cup Evaporated Milk</dt> -<dt>2 tablespoons prepared Horseradish</dt></dl> -<p>Drain beets, reserving liquor; add vinegar and water to liquor to make 1 -cup. Melt butter or margarine in a saucepan; add salt and flour; blend -thoroughly. Add evaporated milk; then add beet liquor slowly. Continue -to cook, stirring constantly until sauce thickens. Add horseradish and beets. -Heat thoroughly, stirring occasionally. -<span class="lr"><i>5 to 6 Servings</i></span></p> -<h3 id="c23"><i>ASPARAGUS LUNCHEON ROLLS</i></h3> -<dl class="undent"><dt>1 No. 2 can Asparagus Tips (or No. 1 square can)</dt> -<dt>8 to 10 thin slices Enriched White Bread</dt> -<dt>⅓ cup Butter or Margarine</dt> -<dt>⅓ cup grated American Cheese</dt></dl> -<p>Drain asparagus, reserving liquor for soup or vegetable cocktail. Remove -crusts from bread; brush both sides with melted butter or margarine. Roll -slices of bread tightly around 2 to 3 spears of asparagus, starting at one -corner and rolling diagonally. Fasten ends with toothpicks. Place on greased -baking sheet; sprinkle with cheese. Bake in a hot oven 450°F for 10 minutes -until toast is browned. Serve as a hot sandwich with salad. -<span class="lr"><i>4 to 5 Servings</i></span></p> -<div class="pb" id="Page_14">14</div> -<div class="img"> -<img src="images/p08.jpg" alt="Fruit dessert rolls" width="500" height="713" /> -</div> -<div class="pb" id="Page_15">15</div> -<h3 id="c24"><i>FRUIT DESSERT ROLLS</i></h3> -<dl class="undent"><dt>1 No. 1 Tall can Fruit Cocktail</dt> -<dt>⅓ cup Sugar</dt> -<dt>1 cup sifted All-Purpose Flour</dt> -<dt>2 teaspoons Baking Powder</dt> -<dt>½ teaspoon Salt</dt> -<dt>3 tablespoons Shortening</dt> -<dt>¼ cup Milk</dt> -<dt>½ tablespoon Butter or Margarine</dt> -<dt>2 tablespoons Brown Sugar</dt> -<dt>½ teaspoon Cinnamon</dt> -<dt>¼ teaspoon Nutmeg</dt> -<dt>2 teaspoons Lemon Juice</dt> -<dt>½ teaspoon Lemon Rind</dt></dl> -<p>Drain fruit; add water to juice to make 1 cup. Pour sugar and juice into a -saucepan; boil for 10 minutes. Sift flour, baking powder and salt into a -mixing bowl; cut in shortening. Gradually add milk until flour sticks together -but is rather dry. Roll biscuit dough into a narrow oblong piece about ¼-inch -thick. Spread fruit over dough; dot with butter or margarine. Mix together -brown sugar, cinnamon and nutmeg; sprinkle over fruit; then sprinkle with -lemon juice and lemon rind. Roll as for jelly roll. Cut into 1½-inch slices. -Place rolls into a greased oblong baking dish. Pour in hot syrup. Bake immediately -in a hot oven 450°F for 25 minutes. Serve plain, with cream or -with hard sauce. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c25"><i>SPICED FRUITS</i></h3> -<dl class="undent"><dt>1 No. 2½ can Fruit Cocktail</dt> -<dt>¼ teaspoon Dry Mustard</dt> -<dt>⅛ teaspoon Ground Cloves</dt> -<dt>⅛ teaspoon Cinnamon</dt> -<dt>1 tablespoon Lemon Juice or Vinegar</dt></dl> -<p>Drain fruit juice into saucepan; add spices and lemon juice or vinegar. Boil -juice until reduced to about ½ the amount. Add fruits; heat thoroughly. Serve -hot or cold as a relish with meats or chicken. -<span class="lr"><i>Makes 3 cups</i></span></p> -<h3 id="c26"><i>GOLDEN FRUIT PUNCH</i></h3> -<dl class="undent"><dt>3 tablespoons Tea</dt> -<dt>1 quart Boiling Water</dt> -<dt>3 cups Sugar</dt> -<dt>5½-oz. can Lemon Juice</dt> -<dt>1 No. 2 can Orange Juice</dt> -<dt>1 No. 2 can Grapefruit Juice</dt> -<dt>1 No. 2 can Pineapple Juice</dt> -<dt>5 quarts of coarsely crushed Ice</dt></dl> -<p>Pour boiling water over tea; allow it to steep for 3 minutes. Strain and dissolve -sugar in tea; cool. Add chilled lemon, orange, grapefruit, pineapple -juices. Add coarsely crushed ice. Garnish with mint, pineapple sticks -and cherries; or curls of lemon and orange rind; or with orange, banana, -strawberry slices. -<span class="lr"><i>Approximately 30 (6-oz.) servings—45 (½ cup) servings</i></span></p> -<div class="pb" id="Page_16">16</div> -<h3 id="c27"><i>CRANBERRY AND RAISIN PIE</i></h3> -<dl class="undent"><dt>½ cup Seedless Raisins</dt> -<dt>1 cup Boiling Water</dt> -<dt>2 tablespoons Sugar</dt> -<dt>1 tablespoon Cornstarch</dt> -<dt>1 tablespoon Lemon Juice</dt> -<dt>1 No. 300 can Whole Cranberry Sauce</dt> -<dt>1 8-inch unbaked Pastry Shell</dt></dl> -<p>Cook raisins in boiling water for 10 to 15 minutes. Drain and add water to -raisin liquor to make 1 cup. Mix sugar and cornstarch together in a saucepan. -Slowly add liquor; cook 10 to 15 minutes, stirring constantly until clear and -thick. Add lemon juice, raisins and cranberry sauce; blend thoroughly. Pour -mixture into pastry shell; place strips of pastry over top, lattice fashion. -Bake in a hot oven 425°F for 40 minutes. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c28"><i>FRUIT CUSTARD</i></h3> -<dl class="undent"><dt>1 No. 2½ can Sliced Peaches or Apricot Halves</dt> -<dt>2 cups Milk</dt> -<dt>¼ teaspoon Salt</dt> -<dt>3 Eggs, separated</dt> -<dt>¼ cup Sugar</dt> -<dt>1 tablespoon Flour</dt> -<dt>6 tablespoons Sugar</dt> -<dt>½ teaspoon Vanilla</dt></dl> -<p>Chill fruit. Scald milk and salt in top of double boiler. Beat yolks until light -and creamy. Add ¼ cup sugar and flour. Stir some hot milk into egg mixture. -Stir mixture into remaining milk in double boiler; continue stirring over hot -water until custard thickens and coats spoon. Remove; add vanilla and chill. -Drain fruit; place in serving dish. To make meringue beat egg whites until -stiff; then gradually beat in sugar. Drop by heaping tablespoons into a skillet -of hot water for 3 to 4 minutes. Remove carefully with slotted spoon and -drain well; place over fruit. Pour in chilled custard. Garnishes of slivered -almonds or chocolate bar may be used if desired. -<span class="lr"><i>6 Servings</i></span></p> -<h3 id="c29"><i>SOFT CUSTARD SAUCE <span class="small">(For use on <a href="#c30">Pumpkin Whip</a>)</span></i> ⇒</h3> -<dl class="undent"><dt>2 Egg Yolks, slightly beaten</dt> -<dt>2 tablespoons Sugar</dt> -<dt>½ teaspoon Salt</dt> -<dt>1 cup Milk, scalded</dt> -<dt>¼ teaspoon Vanilla</dt></dl> -<p>Combine egg yolks, sugar and salt in top of double boiler. Slowly add milk -and stir until sugar is dissolved. Cook over hot water, stirring constantly, -until custard coats spoon; remove from heat; cool quickly by setting pan -in cold water. Add vanilla. -<span class="lr"><i>Approximately 1¼ cups Sauce</i></span></p> -<div class="pb" id="Page_17">17</div> -<div class="img"> -<img src="images/p09.jpg" alt="Pumpkin whip" width="500" height="481" /> -</div> -<h3 id="c30"><i>PUMPKIN WHIP</i></h3> -<dl class="undent"><dt>1 cup canned Pumpkin</dt> -<dt>½ teaspoon Salt</dt> -<dt>¼ teaspoon Nutmeg</dt> -<dt>¼ teaspoon Cinnamon</dt> -<dt>2 Egg Whites</dt> -<dt>¼ cup Sugar</dt></dl> -<p>Mix pumpkin thoroughly with ¼ teaspoon salt, nutmeg and cinnamon. -Beat egg whites and ¼ teaspoon of salt until stiff; gradually -add sugar, beating thoroughly after each addition. Fold in -spiced pumpkin. Chill thoroughly. Serve in sherbet glasses with -chilled Soft Custard Sauce. Lady fingers or sponge cake and -candied fruits are desirable garnishes. -<span class="lr"><i>4 Servings</i></span></p> -<div class="pb" id="Page_18">18</div> -<div class="img"> -<img src="images/p10.jpg" alt="CANCO tested" width="200" height="137" /> -</div> -<p class="center"><span class="ssn"><span class="small"><i>Home Economics Section</i></span> -<br /><span class="large"><span class="sc"><b>American Can Company</b></span></span> -<br /><span class="smaller">230 PARK AVENUE, NEW YORK 17, N. Y.</span></span></p> -<p class="jr1"><span class="smaller"><span class="ssn">D11-925 B.P.—Printed in U.S.A.</span></span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Sorted the Table of Contents to match the order of recipes in the text.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Kitchen Tested Recipes from Canned -Foods, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK KITCHEN TESTED RECIPES FROM *** - -***** This file should be named 62230-h.htm or 62230-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/2/3/62230/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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