PLUM SAUCE

1 No. 2½ can purple plums2 cups sifted flour4 teaspoons baking powder½ teaspoon salt2 tablespoons sugar¼ cup shortening1 cup milk

1 No. 2½ can purple plums

2 cups sifted flour

4 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

¼ cup shortening

1 cup milk

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

2 tablespoons cornstarch¼ cup sugar1 teaspoon cinnamonjuice drained from 1 No. 2½ can purple plums or prunes1 teaspoon lemon juice1 tablespoon butter

2 tablespoons cornstarch

¼ cup sugar

1 teaspoon cinnamon

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

1 teaspoon lemon juice

1 tablespoon butter

Combine cornstarch, sugar and cinnamon in a saucepan. Slowly stir in fruit juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add lemon juice and butter; stir until butter melts. Serve hot with Individual Purple Plum Puddings.Scant 2 Cups Sauce

1 No. 2½ can peach halves or slices¼ cup brown sugar2 teaspoons cornstarchdash of salt½ cup canned orange juice3 whole cloves3 whole allspice

1 No. 2½ can peach halves or slices

¼ cup brown sugar

2 teaspoons cornstarch

dash of salt

½ cup canned orange juice

3 whole cloves

3 whole allspice

Drain peaches; reserve juice and measure ½ cup. Combine sugar, cornstarch and salt in a saucepan. Stir in ½ cup peach juice and orange juice. Add spices. Bring to a boil, stirring constantly. Add peaches and simmer 5 minutes. Cool. Serve with plain cream, whipped cream, or over baked custard, tapioca or vanilla pudding or vanilla ice cream.6 to 8 Servings

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½ to 1 cup canned chocolate syrup, chilled2 to 4 drops mint extract1 No. 2½ can pear halves, drained and chilled½ to 1 pint vanilla ice cream

½ to 1 cup canned chocolate syrup, chilled

2 to 4 drops mint extract

1 No. 2½ can pear halves, drained and chilled

½ to 1 pint vanilla ice cream

Combine chocolate syrup with mint extract. Place 1 or 2 pear halves cut side up in individual dessert dishes. Fill cavity of pear with ice cream. Pour chocolate-mint syrup over ice cream.4 to 8 Servings

1½ cups sifted flour1½ teaspoons baking powder1 teaspoon salt1 tablespoon sugar2 eggs½ cup milk1 cup well-drained, canned fruit cocktaildeep fat for frying

1½ cups sifted flour

1½ teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

2 eggs

½ cup milk

1 cup well-drained, canned fruit cocktail

deep fat for frying

Sift together dry ingredients. Combine eggs and milk and beat well; add to flour mixture all at once and stir only until all flour is moistened. Fold in fruit cocktail. Heat fat to 375°F. Drop batter from a tablespoon into fat and fry 5 minutes or until golden brown on all sides. Remove from fat and drain on absorbent paper. Serve hot with maple syrup or sprinkle with confectioners’ sugar and serve as a hot bread.5 Servings or 15 Fritters

2½ cups sifted flour1½ cups sugar1 teaspoon baking powder1 teaspoon baking soda1¼ teaspoons salt½ teaspoon cinnamon½ teaspoon cloves½ cup shortening1½ cups canned, unsweetened applesauce2 eggs, unbeaten1 cup chopped, seedless raisins1 cup chopped walnuts

2½ cups sifted flour

1½ cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1¼ teaspoons salt

½ teaspoon cinnamon

½ teaspoon cloves

½ cup shortening

1½ cups canned, unsweetened applesauce

2 eggs, unbeaten

1 cup chopped, seedless raisins

1 cup chopped walnuts

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

1 No. 2½ can whole apricots½ to ¾ cup powdered sugar1 cup heavy cream

1 No. 2½ can whole apricots

½ to ¾ cup powdered sugar

1 cup heavy cream

Drain apricots; reserve juice. Remove pits and force apricots through a sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. Beat cream until stiff. Fold apricot mixture into cream. Turn into refrigerator trays and freeze about 2 hours at coldest temperature until almost solidly frozen. Remove from trays to a chilled bowl and beat with a chilled beater until smooth. Return to trays; freeze until firm, about 3 hours.1¼ Quarts

PEACH ALMOND ICE CREAM—Substitute 1 No. 2½ can peach halves for apricots. Reduce sugar to 2 tablespoons and add ¼ teaspoon almond extract to peach pulp. Proceed as above.1¼ Quarts

PEAR MINT ICE CREAM—Substitute 1 No. 2½ can pear halves for apricots. Omit sugar and add 6 to 8 drops mint extract to pear pulp. Proceed as above. Serve with chocolate sauce.1¼ Quarts

1 cup cold milk½ cup cold, strong coffee1 tablespoon sugarcinnamon

1 cup cold milk

½ cup cold, strong coffee

1 tablespoon sugar

cinnamon

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

Frosted Coffee Milk Shake—add ¼ cup vanilla ice cream to the above ingredients and shake until well blended. Serve immediately with a dash of cinnamon.Makes 1 Large or 2 Medium-sized Drinks

1 No. 2½ can fruit cocktail¼ cup honey1 tablespoon lemon juice2 medium-sized bananas¾ cup canned, moist, shredded cocoanut

1 No. 2½ can fruit cocktail

¼ cup honey

1 tablespoon lemon juice

2 medium-sized bananas

¾ cup canned, moist, shredded cocoanut

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

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1 or 1¼ cups juice drained from canned fruit (peaches, pears, apricots, etc.)1 cup ginger ale2 teaspoons lemon juice

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

1 cup ginger ale

2 teaspoons lemon juice

Chill fruit juice and ginger ale thoroughly. When ready to serve, mix together; add lemon juice and serve in chilled cocktail glasses. Garnish with lemon slices, mint and cherries.4 Servings

1½ cups milk1 3-oz. package vanilla pudding1 No. 1 flat can sliced pineapple

1½ cups milk

1 3-oz. package vanilla pudding

1 No. 1 flat can sliced pineapple

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

2 tablespoons butter2 tablespoons brown sugar½ cup cornflakes2 tablespoons chopped nuts

2 tablespoons butter

2 tablespoons brown sugar

½ cup cornflakes

2 tablespoons chopped nuts

Melt butter in a small saucepan; add brown sugar and blend. Add cornflakes and nuts and stir until all ingredients are well distributed. Cool; sprinkle over top of Pineapple Cream.4 Servings

4 egg whites¼ teaspoon salt2 tablespoons sugar1 4¾-oz. can strained prunes

4 egg whites

¼ teaspoon salt

2 tablespoons sugar

1 4¾-oz. can strained prunes

1½ cups milk3 tablespoons sugar⅛ teaspoon salt4 egg yolks1 tablespoon flour¼ teaspoon almond extract or ½ teaspoon vanilla extract2 tablespoons chopped toasted almonds

1½ cups milk

3 tablespoons sugar

â…› teaspoon salt

4 egg yolks

1 tablespoon flour

¼ teaspoon almond extract or ½ teaspoon vanilla extract

2 tablespoons chopped toasted almonds

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

Sauce:Combinemilk, sugar and salt in a saucepan; scald. Beat egg yolks well; add flour and blend. Slowly stir a small amount of the hot milk into egg yolks, then add egg mixture to remainder of milk. Cook over low heat, stirring constantly, until mixture coats spoon. Remove from heat. Cool. Add almond or vanilla extract and chill. When souffle is done serve immediately with custard sauce. Sprinkle with chopped almonds.4 to 5 Servings

1 No. 2 can applesauce1 teaspoon lemon juice½ cup seedless raisins1 tablespoon butter4 slices day-old bread¾ teaspoon cinnamon2 tablespoons sugar

1 No. 2 can applesauce

1 teaspoon lemon juice

½ cup seedless raisins

1 tablespoon butter

4 slices day-old bread

¾ teaspoon cinnamon

2 tablespoons sugar

Combine applesauce, lemon juice and raisins and place half of this mixture in the bottom of a greased 1-quart baking dish. Butter bread and cut 3 slices in small cubes and the remaining slice in 4 triangles. Place the bread cubes on top of the applesauce mixture. Mix together cinnamon and sugar and sprinkle half of this over the bread cubes. Top with remaining applesauce mixture and then with bread triangles, pushing them down slightly into applesauce mixture. Sprinkle the remaining cinnamon-sugar mixture over the pudding. Bake in a moderate oven (350°F.) 30 minutes. Allow to cool before serving. Sweetened whipped cream may be used as a topping, if desired.4 to 5 Servings

1½ cups sifted flour3 teaspoons baking powder¼ teaspoon salt¼ cup shortening¼ cup sugar2 eggs½ cup canned, unsweetened orange juice

1½ cups sifted flour

3 teaspoons baking powder

¼ teaspoon salt

¼ cup shortening

¼ cup sugar

2 eggs

½ cup canned, unsweetened orange juice

Sift together flour, baking powder and salt. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add orange juice alternately with dry ingredients, a small amount at a time, beating after each addition until smooth. Bake in greased muffin pans in a hot oven (450°F.) 20 minutes.12 Medium-sized Muffins

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¼ cup cornstarch¾ cup sugar½ teaspoon salt3 eggs, separated1 No. 2 can unsweetened pineapple juice1 tablespoon butter1 8-inch baked pie shell6 tablespoons sugardash of salt

¼ cup cornstarch

¾ cup sugar

½ teaspoon salt

3 eggs, separated

1 No. 2 can unsweetened pineapple juice

1 tablespoon butter

1 8-inch baked pie shell

6 tablespoons sugar

dash of salt

Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons of sugar and salt. Bake in a moderately hot oven (400°F.) 6 minutes or until meringue browns.Makes One 8-inch Pie

1 No. 2 can red sour pitted cherries packed in water[3]¾ cup sugar1 tablespoon cornstarch¼ teaspoon cinnamon2 cups sifted flour4 teaspoons baking powder½ teaspoon salt2 tablespoons sugar¼ cup shortening1 eggmilk½ cup heavy cream2 teaspoons sugar

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

¾ cup sugar

1 tablespoon cornstarch

¼ teaspoon cinnamon

2 cups sifted flour

4 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

¼ cup shortening

1 egg

milk

½ cup heavy cream

2 teaspoons sugar

Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon in a saucepan; stir in cherry juice. Cook, stirring constantly, until mixture thickens and clears. Add cherries and chill. Sift together flour, baking powder, salt and sugar; cut in shortening. Beat egg slightly in a measuring cup and add enough milk to make ¾ cup liquid. Combine with flour mixture to make a soft dough. Turn out on a lightly floured board and roll ½-inch thick. Cut with a floured 2½-inch biscuit cutter. Place on an ungreased cookie sheet and bake in a hot oven (450°F.) 12 to 15 minutes. Split biscuits; butter and spoon cherry mixture over bottom half, cover with top half and spoon more cherry mixture over this. Beat cream and gradually add 2 teaspoons sugar; continue beating until stiff. Serve on top of shortcakes.6 Individual Shortcakes

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

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

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

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

1 No. 2 can grapefruit segments1 3-oz. package orange or lemon-flavored gelatin dessert2 tablespoons sugar⅛ teaspoon salt6 to 7 maraschino cherries½ 3-oz. package cream cheese2 tablespoons mayonnaise

1 No. 2 can grapefruit segments

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

2 tablespoons sugar

â…› teaspoon salt

6 to 7 maraschino cherries

½ 3-oz. package cream cheese

2 tablespoons mayonnaise

Drain grapefruit segments, reserving juice. Add sufficient water to juice to make 2 cups liquid; heat to boiling point. Pour over gelatin dessert, to which sugar and salt have been added, and stir until dissolved. Chill until mixture begins to thicken. Cut cherries petal fashion by quartering at stem end and cutting almost to center. Place one in the bottom of each individual mold, spreading out the petals. Soften cream cheese; add mayonnaise and blend. Roll into balls and place one in the center of each cherry. Line molds with grapefruit segments. Pour slightly thickened gelatin carefully over grapefruit and cheese. Chill until firm. Unmold and garnish with watercress and serve with fruit salad dressing.6 to 7 Individual Molds

½ cup canned chocolate syrup3 eggs, separated¼ teaspoon almond extract1 cup heavy cream12 lady fingers, split, or left-over cake

½ cup canned chocolate syrup

3 eggs, separated

¼ teaspoon almond extract

1 cup heavy cream

12 lady fingers, split, or left-over cake

Heat chocolate syrup over hot water. Remove from heat; add egg yolks, one at a time, beating vigorously after each addition until mixture thickens slightly. Cool and add almond extract. Beat ½ cup cream and fold into chocolate mixture. Beat egg whites stiff but not dry; fold into mixture. Line a refrigerator tray first with waxed paper then lady fingers or cake. Pour half the chocolate mixture over the cake; cover with another layer of cake, then remaining chocolate mixture and top with cake. Chill in freezing compartment 3 hours or until firm. Whip remaining ½ cup cream and serve as a topping on cake slices.6 to 8 Servings

¾ cup sifted cake flour¾ teaspoon baking powder⅛ teaspoon salt2 eggs½ cup sugar¼ teaspoon grated lemon rind1 teaspoon lemon juice1 No. 2 can crushed pineapple2 egg whitesdash of salt¼ cup sugar

¾ cup sifted cake flour

¾ teaspoon baking powder

â…› teaspoon salt

2 eggs

½ cup sugar

¼ teaspoon grated lemon rind

1 teaspoon lemon juice

1 No. 2 can crushed pineapple

2 egg whites

dash of salt

¼ cup sugar

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

2 tablespoons sugar1 tablespoon cornstarchdash of salt2 egg yolks1 cup pineapple juice drained from No. 2 can crushed pineapple

2 tablespoons sugar

1 tablespoon cornstarch

dash of salt

2 egg yolks

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

Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolks and beat until smooth. Gradually stir in pineapple juice. Cook over medium heat, stirring constantly, until mixture thickens and clears. Serve with Pineapple Meringue Cake.Makes 1¼ cups sauce

1 No. 2½ can pear halves1 tablespoon lemon juice¾ cup canned, moist, shredded cocoanut

1 No. 2½ can pear halves

1 tablespoon lemon juice

¾ cup canned, moist, shredded cocoanut

Drain pears; reserve juice. Sprinkle pears with lemon juice and roll in cocoanut. Place, cut side down, on a greased cookie sheet or in a greased, shallow, oblong baking dish. Bake in a hot oven (425°F.) 10 minutes or until cocoanut browns. Serve warm with Cinnamon Sauce.8 Servings

1 tablespoon cornstarch½ teaspoon cinnamonjuice drained from 1 No. 2½ can pear halves1 tablespoon butter

1 tablespoon cornstarch

½ teaspoon cinnamon

juice drained from 1 No. 2½ can pear halves

1 tablespoon butter

Combine cornstarch and cinnamon in a saucepan. Slowly stir in pear juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add butter and stir until melted. Serve warm or cold over Baked Cocoanut Pears.1½ cups Sauce

1 No. 2½ can Bartlett pear halves⅓ cup canned, unsweetened orange juice¼ cup brown sugar1 tablespoon cornstarchfew grains of salt1 tablespoon sugar1 cup prepared biscuit mix6 tablespoons undiluted evaporated milk½ cup heavy cream, whipped (optional)2 tablespoons sugar

1 No. 2½ can Bartlett pear halves

⅓ cup canned, unsweetened orange juice

¼ cup brown sugar

1 tablespoon cornstarch

few grains of salt

1 tablespoon sugar

1 cup prepared biscuit mix

6 tablespoons undiluted evaporated milk

½ cup heavy cream, whipped (optional)

2 tablespoons sugar

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

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

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

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

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

1.Open the can easily.

2.Open either a round or oblong can.

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

4.Can be easily washed and dried.

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

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

WALL TYPE CAN OPENER

WALL TYPE CAN OPENER

HAND TYPE CAN OPENER

HAND TYPE CAN OPENER

JUICE TYPE CAN OPENER

JUICE TYPE CAN OPENER

CANCOtestedHOME ECONOMICS SECTIONAmerican Can Company100 PARK AVENUE, NEW YORK 17, N. Y.

CANCOtestedHOME ECONOMICS SECTIONAmerican Can Company100 PARK AVENUE, NEW YORK 17, N. Y.

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

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