[2]Diced or Shoestring Carrots may be substituted.
[2]Diced or Shoestring Carrots may be substituted.
2 cups diced, raw potatoes½ cup boiling water½ teaspoon salt1 quart milk¼ pound salt pork, diced¼ cup finely chopped onion1 No. 2 can whole kernel corn2¼ teaspoons salt⅛ teaspoon pepper
2 cups diced, raw potatoes
½ cup boiling water
½ teaspoon salt
1 quart milk
¼ pound salt pork, diced
¼ cup finely chopped onion
1 No. 2 can whole kernel corn
2¼ teaspoons salt
⅛ teaspoon pepper
Cook potatoes in boiling salted water in covered 3-quart saucepan until almost done; do not drain. Add milk to potatoes and heat to the boiling point. Brown salt pork in a skillet. Remove pork; add onion to fat and sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings to potato-milk mixture. Heat slowly to the boiling point.8 Servings
2 strips bacon3 tablespoons chopped onion2 tablespoons chopped green pepper1 cup chopped celery½ cup tomato juice¼ teaspoon saltdash of black pepper1 tablespoon flour1 No. 2½ can lima beans2 cups cooked rice
2 strips bacon
3 tablespoons chopped onion
2 tablespoons chopped green pepper
1 cup chopped celery
½ cup tomato juice
¼ teaspoon salt
dash of black pepper
1 tablespoon flour
1 No. 2½ can lima beans
2 cups cooked rice
Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 minutes or until onion is yellow. Add tomato juice, salt and pepper; stir in flour. When mixture is smooth and thickened, add lima beans and simmer 5 minutes. Serve on hot rice.4 Servings
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1 No. 2 can cut green beans, drained1 thinly sliced medium-sized onion⅓ cup sliced radishes¼ cup French dressing5 lettuce cups
1 No. 2 can cut green beans, drained
1 thinly sliced medium-sized onion
⅓ cup sliced radishes
¼ cup French dressing
5 lettuce cups
Marinate beans, onion and radishes in French dressing for several hours in refrigerator. Arrange in lettuce cups.5 Servings
3 strips bacon½ cup coarsely chopped celery1 No. 2 can cream style corn½ cup coarsely chopped canned mushrooms2 tablespoons cream or top milk½ teaspoon salt⅛ teaspoon paprika6 slices toast
3 strips bacon
½ cup coarsely chopped celery
1 No. 2 can cream style corn
½ cup coarsely chopped canned mushrooms
2 tablespoons cream or top milk
½ teaspoon salt
⅛ teaspoon paprika
6 slices toast
Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving.6 Servings
3 slices bacon3 tablespoons bacon drippings1 tablespoon chopped onion3 tablespoons vinegar¼ to ½ teaspoon saltdash of pepper1 No. 2 can cut green beans, drained
3 slices bacon
3 tablespoons bacon drippings
1 tablespoon chopped onion
3 tablespoons vinegar
¼ to ½ teaspoon salt
dash of pepper
1 No. 2 can cut green beans, drained
Sauté bacon in a skillet; remove and break into small pieces. Sauté onion in drippings until tender. Add vinegar and seasonings and blend. Add bacon and green beans; mix together lightly and heat.4 Servings
1 No. 2 can peas2 tablespoons butter or margarine¼ cup chopped onion2 cups finely shredded lettuce½ teaspoon salt
1 No. 2 can peas
2 tablespoons butter or margarine
¼ cup chopped onion
2 cups finely shredded lettuce
½ teaspoon salt
Drain peas, reserving liquor for soup, gravy or vegetable juice cocktails. Melt butter or margarine in a frying pan; add onion and sauté until soft and golden brown. Add peas, cover and heat slowly over low heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce and salt and toss lightly. Serve immediately.5 Servings
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1 No. 2 can whole kernel corn1 No. 300 can all green asparagus½ cup milk2 tablespoons butter or margarine2 tablespoons flour¼ teaspoon celery salt1 tablespoon chopped parsley
1 No. 2 can whole kernel corn
1 No. 300 can all green asparagus
½ cup milk
2 tablespoons butter or margarine
2 tablespoons flour
¼ teaspoon celery salt
1 tablespoon chopped parsley
Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350°F.) 20 minutes.6 to 8 Servings
1 No. 2 can kidney beans1 tablespoon finely chopped onion2 tablespoons catsup¼ teaspoon Worcestershire sauce½ teaspoon saltdash of pepper3 hamburger buns, split6 slices tomato (1 medium-sized)3 strips bacon
1 No. 2 can kidney beans
1 tablespoon finely chopped onion
2 tablespoons catsup
¼ teaspoon Worcestershire sauce
½ teaspoon salt
dash of pepper
3 hamburger buns, split
6 slices tomato (1 medium-sized)
3 strips bacon
Drain kidney beans and mash. Combine beans, onion, catsup, Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread with bean mixture; and top with a thin slice of tomato. Cut bacon strips in half and place one piece over each tomato slice. Broil slowly 10 minutes or until bacon is crisp.6 Servings
1 8-oz. can mushroom buttons¼ cup butter or margarine2 teaspoons finely chopped onion¼ cup flourmilk¼ teaspoon saltdash of pepper1 teaspoon Worcestershire sauce6 slices toast
1 8-oz. can mushroom buttons
¼ cup butter or margarine
2 teaspoons finely chopped onion
¼ cup flour
milk
¼ teaspoon salt
dash of pepper
1 teaspoon Worcestershire sauce
6 slices toast
Drain mushrooms and reserve liquor. Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast.6 Servings
MUSHROOMS IN CHEESE SAUCE—Omit onion and Worcestershire sauce. When sauce has thickened, stir in ½ cup grated, sharp Cheddar cheese, seasonings and mushrooms. Heat and serve on toast.
1 No. 2 can peasmilk¼ cup butter or margarine¼ cup flour1 teaspoon saltdash of pepper2 hard-cooked eggs, sliced1 2¼-oz. can deviled ham6 slices toast
1 No. 2 can peas
milk
¼ cup butter or margarine
¼ cup flour
1 teaspoon salt
dash of pepper
2 hard-cooked eggs, sliced
1 2¼-oz. can deviled ham
6 slices toast
Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast.6 Servings
½ lb. processed Cheddar cheese⅓ cup milk1 No. 2½ can spinach, well drained1 cup soft bread crumbs3 strips bacon
½ lb. processed Cheddar cheese
⅓ cup milk
1 No. 2½ can spinach, well drained
1 cup soft bread crumbs
3 strips bacon
Cut cheese in small pieces and place in top of a double boiler over boiling water and melt. Gradually stir in milk; continue stirring until sauce is smooth. Chop spinach and add to cheese sauce. Turn into a greased 1-quart casserole. Top with bread crumbs, then bacon strips cut in half. Bake in a moderate oven (350°F.) 30 minutes.6 Servings
3 tart cooking apples1 No. 2½ can sauerkraut3 tablespoons butter4 to 6 tablespoons sugar
3 tart cooking apples
1 No. 2½ can sauerkraut
3 tablespoons butter
4 to 6 tablespoons sugar
Peel and core apples; cut in eighths. Alternate layers of kraut and apples in a 2½-quart saucepan. Add water barely to cover, bring to boiling point; then reduce heat, cover and simmer until apples are very tender (20 to 25 minutes). Add butter and sugar and blend, cooking rapidly until almost all liquid has evaporated.6 Servings
1 No. 2 can tomatoes1 tablespoon butter2 tablespoons flour or 1 tablespoon cornstarch½ teaspoon basil or marjoram½ teaspoon sugardash of saltdash of pepper
1 No. 2 can tomatoes
1 tablespoon butter
2 tablespoons flour or 1 tablespoon cornstarch
½ teaspoon basil or marjoram
½ teaspoon sugar
dash of salt
dash of pepper
Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and blend. Gradually stir in tomato juice. Cook, stirring constantly, until smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and pepper. Simmer 5 minutes.4 to 5 Servings
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1 No. 2 can peas1 cup sliced celery¼ cup liquor drained from peas⅔ cup canned, sliced mushrooms3 tablespoons chopped pimiento2 tablespoons butter or margarine¼ teaspoon saltdash of pepper
1 No. 2 can peas
1 cup sliced celery
¼ cup liquor drained from peas
⅔ cup canned, sliced mushrooms
3 tablespoons chopped pimiento
2 tablespoons butter or margarine
¼ teaspoon salt
dash of pepper
Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly.6 Servings
1 tablespoon butter2 tablespoons flour1 No. 2 can tomatoes1 tablespoon minced onion1 teaspoon sugar1 teaspoon salt⅛ teaspoon pepper4 cups finely shredded green cabbage1 cup ½-inch bread cubes¼ cup grated Cheddar cheese (1 oz.)
1 tablespoon butter
2 tablespoons flour
1 No. 2 can tomatoes
1 tablespoon minced onion
1 teaspoon sugar
1 teaspoon salt
⅛ teaspoon pepper
4 cups finely shredded green cabbage
1 cup ½-inch bread cubes
¼ cup grated Cheddar cheese (1 oz.)
Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour half the tomato mixture over cabbage; cover with remaining cabbage and pour over remaining tomato mixture. Cover and bake in a moderately hot oven (400°F.) 30 minutes. Remove cover and top vegetables with bread cubes and sprinkle with cheese; bake 15 minutes longer or until cheese melts and cubes are a golden brown.5 to 6 Servings
1 No. 2½ can sweet potatoes in syrup2 teaspoons butter1 tablespoon brown sugar¼ teaspoon cinnamon¼ teaspoon salt
1 No. 2½ can sweet potatoes in syrup
2 teaspoons butter
1 tablespoon brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
Drain sweet potatoes, reserving ¼ cup syrup. Arrange potatoes in a shallow (8½ × 4½ × 2-inch) baking dish and dot with butter. Combine brown sugar, cinnamon and salt and sprinkle over potatoes. Pour syrup over all. Bake in a moderate oven (350°F.) 30 minutes. If a heavier glaze on the potatoes is desired, they may be basted several times during the baking period with the syrup in the pan.5 Servings
¾ to 1 cup juice drained from either peas, beans or asparagus2 cups canned tomato juice3 to 4 sprigs of celery leaves½ teaspoon saltdash of pepper⅛ teaspoon minced onion2 teaspoons lemon juice2 drops Worcestershire sauce
¾ to 1 cup juice drained from either peas, beans or asparagus
2 cups canned tomato juice
3 to 4 sprigs of celery leaves
½ teaspoon salt
dash of pepper
⅛ teaspoon minced onion
2 teaspoons lemon juice
2 drops Worcestershire sauce
Mix together vegetable juices; add celery leaves; cover tightly and chill for an hour. Remove celery leaves; add remaining ingredients. Serve thoroughly chilled.5 Servings
Note:If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice.
Note:If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice.
MEAT AND FISH
1 5½-oz. can potted meat4 eggs¼ cup milk1 tablespoon finely chopped onion1 tablespoon flour2 tablespoons bacon fat
1 5½-oz. can potted meat
4 eggs
¼ cup milk
1 tablespoon finely chopped onion
1 tablespoon flour
2 tablespoons bacon fat
Combine all ingredients except bacon fat or shortening in a bowl. Beat with a rotary beater until blended. Melt bacon fat in a frying pan. When fat is hot drop mixture by tablespoonfuls into pan, spreading to form flat round cakes. Brown on both sides.4 Servings or 16 Pancakes
1 12-oz. can frankfurters, drained1 No. 2 can kidney beans, drained¾ cup sliced, sour pickles½ cup French dressing1 medium-sized head lettuce½ large onion, thinly sliced
1 12-oz. can frankfurters, drained
1 No. 2 can kidney beans, drained
¾ cup sliced, sour pickles
½ cup French dressing
1 medium-sized head lettuce
½ large onion, thinly sliced
Slice frankfurters and combine with kidney beans and pickles; add French dressing and marinate for several hours in refrigerator. Break lettuce leaves in salad bowl. Arrange onion rings and frankfurter mixture on top of lettuce. Toss together lightly with fork and serve immediately.6 Servings
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½ cup chopped onion½ garlic clove, minced2 tablespoons fat½ cup chopped green pepper1 12-oz. can luncheon meat, coarsely chopped1 No. 2 can red kidney beans1½ cups canned tomatoes1 teaspoon Chili powder½ teaspoon salt⅛ teaspoon pepper
½ cup chopped onion
½ garlic clove, minced
2 tablespoons fat
½ cup chopped green pepper
1 12-oz. can luncheon meat, coarsely chopped
1 No. 2 can red kidney beans
1½ cups canned tomatoes
1 teaspoon Chili powder
½ teaspoon salt
⅛ teaspoon pepper
Sauté onion and garlic in fat. Add remaining ingredients and simmer 30 minutes.5 Servings
1 1-lb. can corned beef hash¼ cup sweet pickle relish¼ teaspoon salt2 teaspoons grated onion16 slices bread, toasted and buttered2 medium-sized tomatoes, sliced
1 1-lb. can corned beef hash
¼ cup sweet pickle relish
¼ teaspoon salt
2 teaspoons grated onion
16 slices bread, toasted and buttered
2 medium-sized tomatoes, sliced
Combine hash, pickle relish, salt and onion in a frying pan. Heat thoroughly and spread on 8 slices buttered toast. Top with tomato and another slice of toast. Serve immediately.8 Sandwiches
1 7¾-oz. can salmon2 tablespoons butter or margarine2 tablespoons finely chopped celery2 tablespoons grated carrot3 tablespoons flour4 cups milk2 slices onion1 bay leafsaltpepper1 teaspoon finely chopped parsley
1 7¾-oz. can salmon
2 tablespoons butter or margarine
2 tablespoons finely chopped celery
2 tablespoons grated carrot
3 tablespoons flour
4 cups milk
2 slices onion
1 bay leaf
salt
pepper
1 teaspoon finely chopped parsley
Drain salmon and remove skin and bones; flake. Melt butter or margarine in a saucepan. Add celery and carrots and cook about 3 minutes; then add flour and blend. Add milk slowly and cook, stirring constantly, until smooth and slightly thickened. Add salmon, onion and bay leaf. Simmer over very low heat 15 minutes. Remove onion slices and bay leaf. Season to taste with salt and pepper. Garnish with chopped parsley, if desired.6 Servings
1 10½-oz. can condensed cream of chicken soup⅔ cup light cream or top milk1 cup milk1 teaspoon curry powder¼ teaspoon saltchopped parsley
1 10½-oz. can condensed cream of chicken soup
⅔ cup light cream or top milk
1 cup milk
1 teaspoon curry powder
¼ teaspoon salt
chopped parsley
Combine all ingredients except parsley and blend well. Chill thoroughly or simmer 2 to 3 minutes and serve either cold or hot sprinkled with chopped parsley.6 Servings
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1 medium-sized head lettuce1 cup watercress½ 12-oz. can luncheon meat, cut in strips (1 cup)1 6-oz. can tongue, cut in strips½ cup drained, canned julienne beets½ cup sliced celery3 hard-cooked eggs, cut in eighths1 teaspoon grated onion1 3-oz. package cream cheese, cut in ½-inch cubes½ cup French dressing
1 medium-sized head lettuce
1 cup watercress
½ 12-oz. can luncheon meat, cut in strips (1 cup)
1 6-oz. can tongue, cut in strips
½ cup drained, canned julienne beets
½ cup sliced celery
3 hard-cooked eggs, cut in eighths
1 teaspoon grated onion
1 3-oz. package cream cheese, cut in ½-inch cubes
½ cup French dressing
Break lettuce into small pieces and place in a salad bowl. Add all remaining ingredients except cream cheese and dressing. Just before serving add cheese and French dressing and toss.6 Servings
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1 12-oz. can luncheon meat½ cup dry bread crumbs1 egg, slightly beaten3 tablespoons fat
1 12-oz. can luncheon meat
½ cup dry bread crumbs
1 egg, slightly beaten
3 tablespoons fat
Cut luncheon meat in 8 slices. Dip slices of meat in bread crumbs, then in egg and again in bread crumbs. Melt fat in a skillet. Fry meat in hot fat about 5 minutes or until golden brown on both sides.4 Servings
¼ cup butter or margarine¼ cup flour1 cup canned condensed chicken broth1 cup top milk¼ teaspoon saltdash of pepper1 6-oz. can boned chicken or turkey, diced1 4-oz. can button mushrooms2 cups cooked noodles or spaghetti⅓ cup chopped canned ripe olives1 tablespoon grated onion½ cup slivered almonds½ cup dry bread crumbs¼ cup grated Cheddar cheese (1 oz.)2 tablespoons butter, melted
¼ cup butter or margarine
¼ cup flour
1 cup canned condensed chicken broth
1 cup top milk
¼ teaspoon salt
dash of pepper
1 6-oz. can boned chicken or turkey, diced
1 4-oz. can button mushrooms
2 cups cooked noodles or spaghetti
⅓ cup chopped canned ripe olives
1 tablespoon grated onion
½ cup slivered almonds
½ cup dry bread crumbs
¼ cup grated Cheddar cheese (1 oz.)
2 tablespoons butter, melted
Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in chicken broth and milk. Cook, stirring constantly, until smooth and thickened; add seasonings. Combine sauce, chicken or turkey, mushrooms, noodles or spaghetti, olives, onion, and ¼ cup almonds. Turn into a greased 1½-quart casserole. Mix together bread crumbs, cheese and butter and sprinkle over mixture in the casserole. Sprinkle the remaining ¼ cup almonds over bread crumbs. Bake in a hot oven (450°F.) 20 minutes or until top is nicely browned.6 Generous Servings
1 8-oz. can pork sausage links1 No. 2 can sweet potatoes in heavy syrup1 No. 2 can applesauce
1 8-oz. can pork sausage links
1 No. 2 can sweet potatoes in heavy syrup
1 No. 2 can applesauce
Drain sausage, remove excess fat, allowing a small amount of fat to remain on each link. Grease a (10 × 6 × 1¾-inch) baking dish with sausage fat. Drain sweet potatoes and cut in pieces to cover bottom of the baking dish. Completely cover sweet potatoes with applesauce. Arrange sausage links on top of the applesauce. Bake in a hot oven (425°F.) 30 minutes or until sausage browns.6 Servings
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1 12-oz. can luncheon meat, or chopped pressed ham5 slices canned pineapple20 whole cloves5 teaspoons brown sugar10 pitted canned prunes¼ cup prune or pineapple juice
1 12-oz. can luncheon meat, or chopped pressed ham
5 slices canned pineapple
20 whole cloves
5 teaspoons brown sugar
10 pitted canned prunes
¼ cup prune or pineapple juice
Cut luncheon meat or chopped pressed ham into 5 uniform slices and arrange cut side down on the bottom of a shallow (10 × 6 × 2-inch) baking dish. Place a pineapple slice on top of each slice of meat; insert cloves in pineapple. Place teaspoon of brown sugar and two prunes in center of each pineapple slice and add juice. Bake in a moderate oven (375°F.) 30 minutes.5 Servings
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1 1-lb. can corned beef hash1 tablespoon bacon fat, melted1 tablespoon catsup or prepared mustard
1 1-lb. can corned beef hash
1 tablespoon bacon fat, melted
1 tablespoon catsup or prepared mustard
Remove both ends from can of hash; using one end push hash out in one piece. Cut hash in half lengthwise; place the 2 pieces in a 9-inch pie plate. Combine bacon fat and catsup or mustard; brush hash with this mixture. Bake in a moderate oven (350°F.) 20 to 25 minutes.4 Servings
½ 8-oz. package macaroni½ cup grated Cheddar cheese (2 oz.)½ teaspoon Worcestershire sauce1 drop Tabasco sauce½ 12-oz. can luncheon meat, cut in ½-inch cubes1½ cups medium white sauce1 tablespoon butter, melted⅓ cup dry bread crumbs
½ 8-oz. package macaroni
½ cup grated Cheddar cheese (2 oz.)
½ teaspoon Worcestershire sauce
1 drop Tabasco sauce
½ 12-oz. can luncheon meat, cut in ½-inch cubes
1½ cups medium white sauce
1 tablespoon butter, melted
⅓ cup dry bread crumbs
Break macaroni in 2-inch lengths or use elbow macaroni. Cook according to package directions and drain. Run hot water over macaroni and drain again. Add cheese, Worcestershire sauce, Tabasco sauce and luncheon meat to white sauce. Combine with macaroni. Turn into a greased 1½-quart casserole. Combine butter and bread crumbs; sprinkle over macaroni. Bake in a hot oven (425°F.) 15 to 20 minutes or until crumbs are browned and mixture bubbles around the edge.6 Servings
Note:For 12 servings double ingredients and turn into a 3-quart casserole.
Note:For 12 servings double ingredients and turn into a 3-quart casserole.
1 No. 2 can hominy½ cup milk½ teaspoon salt⅛ teaspoon pepper1 tablespoon butter½ cup grated Cheddar cheese (2 oz.)1 4-oz. can Vienna sausage
1 No. 2 can hominy
½ cup milk
½ teaspoon salt
⅛ teaspoon pepper
1 tablespoon butter
½ cup grated Cheddar cheese (2 oz.)
1 4-oz. can Vienna sausage
Drain hominy. Place in a shallow, rectangular (8½ × 4½ × 2-inch) baking dish. Add milk; season with salt and pepper. Dot with butter; sprinkle with grated cheese. Arrange sausages over top and bake in a moderate oven (375°F.) about 30 minutes. Sprinkle with paprika, if desired.4 Servings
Variation: Substitute 1 No. 2 can Cream Style Corn for hominy. Omit milk and butter. Combine seasonings and cheese with corn; arrange sausages over top and bake as directed above.
1 No. ½ flat can tongue1 tablespoon butter or margarine1 teaspoon minced onion1 teaspoon chopped capers1 tablespoon vinegar¼ teaspoon sugar½ tablespoon flour½ cup water1 tablespoon Chili sauce¼ teaspoon salt⅛ teaspoon pepper
1 No. ½ flat can tongue
1 tablespoon butter or margarine
1 teaspoon minced onion
1 teaspoon chopped capers
1 tablespoon vinegar
¼ teaspoon sugar
½ tablespoon flour
½ cup water
1 tablespoon Chili sauce
¼ teaspoon salt
⅛ teaspoon pepper
Remove tongue from can; reserve congealed liquor and cut in thin slices. Melt butter or margarine in saucepan; add onion, capers, vinegar and sugar. Simmer for 5 minutes. Add flour blended with water; cook, stirring constantly, until mixture thickens. Add Chili sauce, salt, pepper and congealed liquor. Serve very hot over thinly sliced tongue. If desired, tongue may be heated while sauce is being made.3 to 4 Servings
1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters½ cup sliced onion (1 medium onion)¼ cup chopped green pepper1 garlic clove, minced¼ cup sliced canned mushrooms (optional)2 tablespoons fat1 15½-oz. can spaghetti in tomato sauce with cheese½ cup tomato juice¼ teaspoon salt
1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters
½ cup sliced onion (1 medium onion)
¼ cup chopped green pepper
1 garlic clove, minced
¼ cup sliced canned mushrooms (optional)
2 tablespoons fat
1 15½-oz. can spaghetti in tomato sauce with cheese
½ cup tomato juice
¼ teaspoon salt
Drain meat; dice chicken or turkey or slice frankfurters. Sauté onion, green pepper, garlic and mushrooms in fat 5 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally.4 Servings
1 7-oz. can tuna fish3 cups cooked rice1 10½-oz. can condensed cream of mushroom soup¼ cup water⅓ cup sliced canned mushrooms1 teaspoon curry powder
1 7-oz. can tuna fish
3 cups cooked rice
1 10½-oz. can condensed cream of mushroom soup
¼ cup water
⅓ cup sliced canned mushrooms
1 teaspoon curry powder
Drain and flake tuna fish. Combine with remaining ingredients and turn into a 1½-quart casserole. Bake in a moderate oven (350°F.) 30 minutes or until mixture bubbles around the edges.5 to 6 Servings
1 5-oz. can shrimp1 cup Cheddar cheese, grated (4 oz.)1 cup evaporated milk¼ teaspoon saltdash of black pepper2 cups cooked rice2 tablespoons butter or margarine, melted½ cup soft bread crumbs
1 5-oz. can shrimp
1 cup Cheddar cheese, grated (4 oz.)
1 cup evaporated milk
¼ teaspoon salt
dash of black pepper
2 cups cooked rice
2 tablespoons butter or margarine, melted
½ cup soft bread crumbs
Drain and clean shrimp. Combine cheese and milk in a saucepan. Place over low heat, stirring constantly, until cheese melts and mixture is smooth. Add seasonings and carefully combine cheese sauce, rice and shrimp. Turn into a greased 1-quart casserole; top with buttered bread crumbs and bake in a moderate oven (350°F.) 30 minutes.5 to 6 Servings
1 3¼-oz. can sardines2 English muffins, split or 2 slices breadprepared mustard2 to 4 thin slices processed Cheddar cheese
1 3¼-oz. can sardines
2 English muffins, split or 2 slices bread
prepared mustard
2 to 4 thin slices processed Cheddar cheese
Drain sardines. Toast English muffins lightly or toast bread on one side. Arrange sardines on toasted side of muffins or untoasted side of bread. Spread lightly with mustard and top each with a slice of cheese. Broil in pre-heated broiler about 3 inches from heat 3 minutes or until cheese begins to melt. Serve immediately with sliced tomatoes.2 Servings
1 7-oz. can tuna fish½ teaspoon salt½ teaspoon dry mustardfew grains cayenne1 teaspoon flour1 teaspoon sugar1 egg yolk⅓ cup milk1½ tablespoons vinegar1½ teaspoons butter
1 7-oz. can tuna fish
½ teaspoon salt
½ teaspoon dry mustard
few grains cayenne
1 teaspoon flour
1 teaspoon sugar
1 egg yolk
⅓ cup milk
1½ tablespoons vinegar
1½ teaspoons butter
Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. This spread may be served hot or cold. To serve hot: Toast bread on one side; spread mixture on untoasted side. Place in a pre-heated broiler about 2 inches from heat for 5 minutes or until lightly browned. To serve cold: Chill mixture thoroughly. Use as a spread for open sandwiches or canapes.4 to 5 Open Sandwiches
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2 tablespoons plain gelatin½ cup cold water1 No. 2 can tomato juice1 teaspoon chopped onion½ teaspoon salt½ teaspoon celery salt1 teaspoon sugar2 tablespoons vinegar
2 tablespoons plain gelatin
½ cup cold water
1 No. 2 can tomato juice
1 teaspoon chopped onion
½ teaspoon salt
½ teaspoon celery salt
1 teaspoon sugar
2 tablespoons vinegar
1 7-oz. can tuna fish, flaked1 cup diced celery1 cup diced avocado (½ avocado)¼ teaspoon saltdash of white pepper¼ cup salad dressing1 tablespoon lemon juicegrapefruit sectionsavocado slices (½ avocado)watercress
1 7-oz. can tuna fish, flaked
1 cup diced celery
1 cup diced avocado (½ avocado)
¼ teaspoon salt
dash of white pepper
¼ cup salad dressing
1 tablespoon lemon juice
grapefruit sections
avocado slices (½ avocado)
watercress
AspicSoftengelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in a saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into a 1-quart ring mold. Chill until firm.
SaladTosstogether lightly tuna fish, celery, avocado, salt and pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange garnish of grapefruit sections, avocado slices and watercress around outer edge of aspic ring.6 Servings
For 12 Servings—Increase gelatin to 5 tablespoons and double remaining ingredients. Pour aspic into a 2-quart ring mold.
1 cup diced potatoes½ cup sliced celery1 tablespoon chopped onion1 7-oz. can tuna fish1 No. 2 can peas1 pimiento, chopped¾ teaspoon saltdash of pepper2 tablespoons flourpastry to cover 8-inch baking dish⅓ cup grated Cheddar cheese
1 cup diced potatoes
½ cup sliced celery
1 tablespoon chopped onion
1 7-oz. can tuna fish
1 No. 2 can peas
1 pimiento, chopped
¾ teaspoon salt
dash of pepper
2 tablespoons flour
pastry to cover 8-inch baking dish
⅓ cup grated Cheddar cheese
Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, pepper and flour; add to fish oil and stir to a smooth paste; gradually stir in vegetable liquors. Pour over tuna fish and vegetables. Cover mixture with pastry; sprinkle with cheese and bake in a moderately hot oven (400°F.) 30 minutes.6 Servings
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1 6-oz. can lobster or crabmeat1 4-oz. can mushrooms, sliced¼ cup butter or margarine¼ cup flour1⅔ cups milk½ teaspoon saltdash of pepper2 tablespoons chopped green pepper2 tablespoons dry bread crumbs
1 6-oz. can lobster or crabmeat
1 4-oz. can mushrooms, sliced
¼ cup butter or margarine
¼ cup flour
1⅔ cups milk
½ teaspoon salt
dash of pepper
2 tablespoons chopped green pepper
2 tablespoons dry bread crumbs
Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper and seafood. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) 20 minutes.4 to 5 Servings
1 3¼-oz. can sardines in oil½ cup chopped, stuffed olives2 tablespoons mayonnaise1 tablespoon Chili sauce
1 3¼-oz. can sardines in oil
½ cup chopped, stuffed olives
2 tablespoons mayonnaise
1 tablespoon Chili sauce
Mash sardines with oil until blended. Combine with olives, mayonnaise and Chili sauce. Serve on crackers or small rounds of bread.1 cup Spread
½ 8-oz. package wide egg noodles1 quart boiling water1 teaspoon salt1 15-oz. can sardines in tomato sauce¼ cup fine dry bread crumbs2 tablespoons butter or margarine
½ 8-oz. package wide egg noodles
1 quart boiling water
1 teaspoon salt
1 15-oz. can sardines in tomato sauce
¼ cup fine dry bread crumbs
2 tablespoons butter or margarine
Cook noodles in rapidly boiling salted water 9 minutes or as directed on the package. Drain noodles; rinse with cold water and drain again. Place in the bottom of a greased 1-quart casserole. Arrange sardines and sauce on top of noodles. Brown crumbs in butter or margarine; sprinkle over fish. Bake in a moderately hot oven (400°F.) 20 minutes.4 Servings
4 slices bacon1 6-oz. can lobster12 slices toastbutter1 large tomato, slicedlettucemayonnaise
4 slices bacon
1 6-oz. can lobster
12 slices toast
butter
1 large tomato, sliced
lettuce
mayonnaise
Fry bacon until crisp and drain. Drain lobster; remove any hard fiber and flake. Measure 2 tablespoons bacon fat into skillet and sauté lobster until golden brown. Remove crust from toast and butter one side of 4 slices; cover with layer of lobster. Butter one side of 4 more slices of toast and place over lobster, plain side down. On this piece of toast place 2 half slices of bacon, then a slice of tomato. Cover with lettuce. Spread one side of remaining slices of toast with mayonnaise and place mayonnaise side down over lettuce. Insert toothpicks to hold sandwich together and cut in 4 triangles.4 Sandwiches
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1 8-oz. or 1-lb. can salmon
1 8-oz. or 1-lb. can salmon
Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce.3 to 6 Servings
CUCUMBER-CHIVE SAUCE—Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.)
OLIVE-CELERY SAUCE—Combine ½ cup sour cream, ½ cup mayonnaise, 3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and chill. (1¼ cups sauce.)
¾ cup canned, drained whole kernel corn1 cup soft bread crumbs½ teaspoon saltdash of pepper⅛ teaspoon powdered thyme1 teaspoon minced onion¼ cup milk2 tablespoons butter or margarine, melted2 tablespoons butter or margarine2 tablespoons flour½ teaspoon salt1 cup milk1 13-oz. can tuna fish, drained
¾ cup canned, drained whole kernel corn
1 cup soft bread crumbs
½ teaspoon salt
dash of pepper
⅛ teaspoon powdered thyme
1 teaspoon minced onion
¼ cup milk
2 tablespoons butter or margarine, melted
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
1 cup milk
1 13-oz. can tuna fish, drained
Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, ¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoons butter or margarine in a saucepan; add flour and ½ teaspoon salt and blend. Gradually stir in 1 cup milk; cook, stirring constantly, until mixture is smooth and thickened. Flake tuna fish; add to white sauce. Turn into a 1-quart casserole; top with corn-bread mixture. Bake in a moderately hot oven (400°F.) 25 minutes.5 Servings
1 7¾-oz. can salmon¼ cup butter or margarine¼ cup flourdash of pepper1¾ cups milk1 tablespoon chopped anchovies1 cup drained, canned peas1 teaspoon chopped parsley5 slices toast
1 7¾-oz. can salmon
¼ cup butter or margarine
¼ cup flour
dash of pepper
1¾ cups milk
1 tablespoon chopped anchovies
1 cup drained, canned peas
1 teaspoon chopped parsley
5 slices toast
Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salmon, anchovies, peas and parsley. Heat thoroughly and serve on toast.5 Servings
1 7½-oz. can crabmeat2 cups cooked macaroni (½ 8-oz. package)2 tablespoons chopped green pepper1 tablespoon chopped pimiento¼ cup sliced celery2 tablespoons sliced radishes2 teaspoons grated onion¼ teaspoon saltdash of Tabasco sauce½ cup mayonnaise or salad dressing6 lettuce cups
1 7½-oz. can crabmeat
2 cups cooked macaroni (½ 8-oz. package)
2 tablespoons chopped green pepper
1 tablespoon chopped pimiento
¼ cup sliced celery
2 tablespoons sliced radishes
2 teaspoons grated onion
¼ teaspoon salt
dash of Tabasco sauce
½ cup mayonnaise or salad dressing
6 lettuce cups
Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce cups.6 Servings
FRUITS AND DESSERTS
1 No. 2 can applesauce, chilled½ pint vanilla ice creamnutmeg, mace or cinnamon
1 No. 2 can applesauce, chilled
½ pint vanilla ice cream
nutmeg, mace or cinnamon
Divide applesauce in four serving dishes and top with a spoonful or scoop of ice cream. Sprinkle ice cream with preferred spice.4 Servings
1 No. 2½ can Royal Anne cherries5 tablespoons sugar4 thin slices orange4 thin slices lemon
1 No. 2½ can Royal Anne cherries
5 tablespoons sugar
4 thin slices orange
4 thin slices lemon
Drain cherries and reserve juice. Add sugar, orange and lemon slices to juice and simmer gently 15 minutes. Add cherries and chill.8 Servings
1 12-oz. can apricot, peach or pear nectar, chilled½ cup grape juice, cranberry juice or pineapple juice, chilled
1 12-oz. can apricot, peach or pear nectar, chilled
½ cup grape juice, cranberry juice or pineapple juice, chilled
Shake chilled nectar thoroughly and combine with juice. Stir well to blend. Serve immediately.3 to 4 Servings
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3 cups sifted cake flour5 teaspoons baking powder1 teaspoon salt1 teaspoon cinnamon¼ teaspoon ground clove¼ teaspoon cardamom1¼ cups canned pumpkin½ cup milk½ cup shortening1½ cups sugar3 eggs
3 cups sifted cake flour
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground clove
¼ teaspoon cardamom
1¼ cups canned pumpkin
½ cup milk
½ cup shortening
1½ cups sugar
3 eggs
Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375°F.) 35 minutes or until done. Frost with Maple Nut Frosting.Two 9-inch Layers
¼ cup butter or margarine2 cups sifted confectioners’ sugar3 tablespoons hot water¼ teaspoon maple flavoring¼ cup chopped walnuts
¼ cup butter or margarine
2 cups sifted confectioners’ sugar
3 tablespoons hot water
¼ teaspoon maple flavoring
¼ cup chopped walnuts
Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Stir in nuts. Spread between layers and on top of Pumpkin Cake.Frosting for tops of two 9-inch Layers