Choice Recipes and Menus Using Canned Foods cover

Choice Recipes and Menus Using Canned Foods

by Unknown

English 13,467 words ~68 min read Uncategorized
The Project Gutenberg eBook of Choice Recipes and Menus Using Canned Foods This ebook is for the use of anyone anywhere in the United States and most other parts of the world 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. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Choice Recipes and Menus Using Canned Foods Creator: American Can Company. Home Economics Department Release date: August 15, 2021 [eBook #66069] Most recently updated: October 18, 2024 Language: English Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net *** START OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING CANNED FOODS *** Choice Recipes and Menus using Canned Foods A Guide to Common Can Sizes [Illustration: A Guide to Common Can Sizes] No. ½ FLAT Approximately 1 cup Used principally for salmon. 7¾ to 8½ oz. No. 8Z TALL Approximately 1 cup Used for some vegetables and fruits, 8 oz. (7¾ fl. oz.) meat and fish products, specialties. No. 300 Approximately 1¾ cups Used principally for meats and 14½ oz. (13½ fl. oz.) specialty items. No. 1 TALL Approximately 2 cups Used principally for salmon, but 1 lb. (15 fl. oz.) some fruits, vegetables and specialties. No. 303 Approximately 2 cups Used for vegetables, fruits and 1 lb. (15 fl. oz.) juices, soups, specialties. No. 2 Approximately 2½ cups Used principally for vegetables, 1 lb. 4 oz. (1 pt. 2 fruits and juices. fl. oz.) No. 2½ Approximately 3½ cups Used mainly for fruits; also for 1 lb. 13 oz. (1 pt. such vegetables as spinach, 10 fl. oz.) tomatoes, sauerkraut, beets and pumpkin. No. 3 CYLINDER Approximately 5¾ cups Used primarily for fruit and 46 oz. (1 qt. 14 vegetable juices. fl. oz.) No. 10 Approximately 12 cups Used for vegetables and fruits. 6 lbs. 9 oz. (3 qts.) Commonly called institutional or restaurant size and is not ordinarily available in retail stores. Your Canned Foods The Home Economics Section of the American Can Company has prepared this new recipe book to help you use canned foods in a greater variety of ways. These recipes have been created in the Canco Testing Kitchen to give you new food dishes that are colorful, easy to prepare and high in nutritive value. Simple enough for successful preparation by beginners, they offer a challenge to the more experienced cook. The convenient index, “What’s in Your Pantry,” is a successful key to your menu planning with commercially canned foods. Extensive research of the American Can Company helps the canners and packers to develop the finest canned foods; the Canco Testing Kitchen helps homemakers use these canned foods to the best possible advantage. [Illustration: uncaptioned] Menu Planning For Good Nutrition. Knowledge of the facts for good nutrition without the application will reap no reward. To produce and maintain good health, daily menus should include: EGGS [Illustration: uncaptioned] _One each day per person—or at least 3 to 4 a week._ Eggs may be served plain as poached, scrambled, hard-cooked, or in an omelet; in cooking as soufflés, custards, sauces, breads or cakes and salads. LEAN MEAT, POULTRY OR FISH [Illustration: uncaptioned] _One or more servings daily. (Fresh, Canned or Frozen)_ Different kinds of meat, poultry and fish are necessary for variety of food value and flavor. The many canned meats, poultry and fish available make nutritious meals quick and easy to prepare. Include occasionally on your menus, liver, kidney, salmon, sardines, tuna, herring or mackerel. FRUITS [Illustration: uncaptioned] _One citrus fruit or juice—or tomato juice. One other fruit. (Canned, Fresh or Frozen)_ Canned juices and fruits also offer an economical variety to the menu and can be included easily and quickly to “pep up” appetites. VEGETABLES [Illustration: uncaptioned] _Three or more each day. (Canned, Fresh or Frozen.) One green, leafy or yellow vegetable. One other vegetable. One potato._ Canned vegetables offer the necessary variety to your menus. There is no waste to canned vegetables; the entire contents of the can should be used. It is wise to include one raw vegetable each day, especially salad greens. CEREALS, BREADS, AND FLOUR [Illustration: uncaptioned] _A cereal every day._ _At least 2 servings of whole grain or enriched white bread._ Whole grain, restored or enriched cereals are important in everyday meals; use ready-to-eat or cooked, for breakfast with milk and fruit, in cookies, puddings or in meat and fish loaves. Serve creamed dishes on toast; make bread stuffings and puddings. Use enriched white flour in home-made-breads, gravies and sauces. SWEETS [Illustration: uncaptioned] _Use molasses, syrups, honey, jellies, jams, desserts and candies in moderation to make the diet palatable but not enough to spoil the appetite for other foods._ MILK [Illustration: uncaptioned] _One quart for each child. One pint for each adult. (Fresh or Evaporated)_ Count one pint of undiluted evaporated milk (a little more than one tall can) or ¼ pound of dry milk—or ⅓ pound of cheese as having about the same food value as one quart of fluid milk. For variety, include milk in your cooked foods, such as soups, creamed or scalloped dishes, ice creams, custards or other milk desserts. For variety, include cheese, buttermilk, malted and chocolate milks in your menus. FATS [Illustration: uncaptioned] _Two or more tablespoons butter or vitamin-fortified margarine. Count salt pork or bacon as a fat._ However, meals need not be humdrum. Make them interesting, colorful, attractive. Vary the preparation of the foods you use; vary the manner in which you serve them. Include appealing, nutritious recipes. Your family will eat, and at the same time enjoy, the foods which are good for them. Choice Luncheon or Supper Menus For dinner menus, add an appropriate fruit or vegetable juice, fish cocktail, hors d’oeuvre or one of the many delicious canned soups. Include milk or milk drinks as well as coffee or tea for the beverage. Menu #1 Hot Tomato Juice Cocktail—Crackers Crabmeat and Macaroni Salad[1] Asparagus Spears Pear Cobbler[1] Beverage Menu #2 Sliced Baked Ham Glazed Carrots and Pineapple Chunks[1] Green Beans Assorted Relishes (ripe olives, celery curls, radish roses) Corn Sticks Beverage Menu #3 Quick Corned Beef Hash Loaf[1] Mustard Sauce Whole Kernel Corn Crispy Cole Slaw Assorted Hot Rolls Peaches in Orange Sauce[1] Beverage Menu #4 Sliced Tongue Mustard-Horseradish Sauce Tomatoes with Herbs[1] Peas De Luxe[1] Shoestring Potatoes Old-Fashioned Cherry Shortcakes[1] Beverage Menu #5 Chicken Noodle Casserole[1] Canned Cranberry Sauce Lettuce Roquefort Cheese Dressing Pear-Mint Sundae[1] Beverage Menu #6 Broiled Sardine Sandwich[1] Broiled or Sliced Tomatoes Spinach Pineapple Cream with Crunch Topping[1] Beverage Menu #7 Baked Fruited Pork Loaf[1] Baked Spiced Sweet Potatoes[1] Green Bean and Onion Salad[1] Hot Buttered Corn Muffins Beverage Menu #8 Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce[1] Cucumber Slices Radish Roses Deviled Eggs Scalloped Potatoes Cherry-Citrus Compote[1] Brownies Beverage Menu #9 Luncheon Meat Chili[1] Bread Sticks Watercress Salad French Dressing with Herbs Applesauce a la Mode[1] Cookies Beverage Menu #10 Hominy and Vienna Sausage au Gratin Mixed Green Salad Rolls Pineapple Meringue Pie Beverage [1]_For recipe, see “What’s in your Pantry” index, pages 10 and 11._ Using Commercially Canned Foods Canned Foods are delicious just as they come from the can. Remember that canned foods are cooked foods. When heating commercially canned vegetables follow these directions: [Illustration: uncaptioned] 1. _Drain the liquid into a saucepan._ 2. _Boil it quickly to reduce the amount._ [Illustration: uncaptioned] 3. _Add the vegetable and heat quickly._ 4. _Season to the family’s taste and serve._ Instead of reducing the liquid in the can, it may be saved for soups, sauces, gravies or vegetable cocktails. Do _not_ throw it away as it contains valuable nutrients. Many women like to use canned foods as an ingredient of interesting recipes. The canner has done the first hard work of preparation, so it is easy to add variety to the menu with very little effort. FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS [Illustration: uncaptioned] 1. Fruits and vegetables used for canning are especially grown for that purpose; picked at just the right point of maturity, sealed in cans and cooked in the briefest possible time after harvesting. 2. Nothing is added to canned fruits except a sugar syrup; and nothing to canned vegetables except water and sometimes a little salt or sugar for seasoning. 3. The canning process does not affect the food value of the starches, sugars, fats and proteins. The canning industry has developed many methods designed to conserve the vitamins and minerals of the fresh raw products. Hence, modern commercially canned foods retain in good degree the food values of the fresh foods used for canning. 4. Canned Food may be safely left in the open can if it is covered and kept in a refrigerator. This you should do with left-over cooked food stored in any type of container. 5. The use of commercially canned foods saves many hours of preparation of raw fruits, vegetables, fish and meats, and also assures no waste. WHAT’S IN YOUR PANTRY? _Page_ Vegetables ASPARAGUS Asparagus on Toast 13 Corn and Asparagus Casserole 17 Savory Vegetables 12 Vegetable Juice Cocktails 20 BAKED BEANS Creamy Baked Beans 13 BEETS Beet Relish Salad 13 Chef’s Salad 23 CARROTS Glazed Carrots and Pineapple Chunks 14 CORN Casserole of Tuna Fish and Corn 34 Corn a la King 16 Corn and Asparagus Casserole 17 Corn Chowder 14 Hominy and Vienna Sausage Au Gratin 27 GREEN BEANS Green Bean and Onion Salad 16 Hot Spiced Green Beans 16 Savory Vegetables 12 Vegetable Juice Cocktails 20 HOMINY Hominy and Vienna Sausage Au Gratin 27 KIDNEY BEANS Broiled Kidney Bean Sandwich 17 Frankfurter Salad Bowl 21 Luncheon Meat Chili 22 LIMA BEANS Lima Bean Skillet Meal 14 MUSHROOMS Chicken Noodle Casserole 24 Corn a la King 16 Creamed Mushrooms on Toast 18 Peas De Luxe 19 Spaghetti Skillet Meal 28 Tuna Curry Casserole 28 Creamy Baked Beans 13 PEAS Creamed Peas on Deviled Ham Toast 18 Creamed Salmon De Luxe 34 Peas De Luxe 19 Peas French Style 16 Savory Vegetables 12 Tuna Vegetable Pie 31 Vegetable Juice Cocktails 20 SAUERKRAUT Sauerkraut with Apples 19 SPINACH Poached Egg on Spinach 12 Savory Vegetables 12 Spinach Cheese Casserole 18 SWEET POTATOES Baked Spiced Sweet Potatoes 20 Sweet Potato and Sausage Casserole 25 TOMATOES California Seafood Salad 31 Casserole of Tomatoes and Cabbage 20 Lima Bean Skillet Meal 14 Luncheon Meat Chili 22 Spaghetti Skillet Meal 28 Tomatoes with Herbs 19 Vegetable Juice Cocktails 20 Meat CHICKEN Chicken Noodle Casserole 24 Curried Chicken Soup 23 Spaghetti Skillet Meal 28 CORNED BEEF HASH Hot Corned Beef Hash Sandwiches 22 Quick Corned Beef Hash Loaf 27 DEVILED HAM Creamed Peas on Deviled Ham Toast 18 FRANKFURTERS Frankfurter Salad Bowl 21 Spaghetti Skillet Meal 28 LUNCHEON MEAT Baked Fruited Pork Loaf 25 Breaded Luncheon Meat Slices 24 Chef’s Salad 23 Luncheon Meat Chili 22 Macaroni and Cheese with Luncheon Meat 27 POTTED MEAT Western Pancakes 21 SAUSAGE Hominy and Vienna Sausage Au Gratin 27 Sweet Potato and Sausage Casserole 25 TONGUE Chef’s Salad 23 Tongue Supreme 28 TURKEY Chicken Noodle Casserole 24 Spaghetti Skillet Meal 28 Fish CRABMEAT Crabmeat and Macaroni Salad 34 Seafood Coquilles 32 LOBSTER Lobster Club Sandwich 33 Seafood Coquilles 32 SALMON Chilled Salmon 33 Creamed Salmon De Luxe 34 Salmon Bisque 22 SARDINES Broiled Sardine Sandwich 29 Sardines and Noodles, Polonaise 32 Sardine and Olive Spread 32 SHRIMP Shrimp Rice Casserole 29 TUNA FISH California Seafood Salad 31 Casserole of Tuna Fish and Corn 34 Piquant Tuna Spread 29 Tuna Curry Casserole 28 Tuna Vegetable Pie 31 Fruits and Desserts APPLESAUCE Applesauce a la Mode 35 Applesauce Bread Pudding 42 Applesauce Cake 39 Sweet Potato and Sausage Casserole 25 APRICOTS Apricot Ice Cream 40 Fruit Juice Cocktails 41 CHERRIES Cherry-Citrus Compote 35 Old-Fashioned Cherry Shortcakes 44 CRANBERRY Nectar-Fruit Juice Cocktail 35 FRUIT COCKTAIL Fruit Cocktail Ambrosia 40 Fruit Cocktail Fritters 39 FRUIT NECTAR Nectar-Fruit Juice Cocktail 35 GRAPEFRUIT Grapefruit Surprise Salad 44 ORANGE JUICE Orange Muffins 43 Peaches in Orange Sauce 37 Pear Cobbler 46 PEACHES Fruit Juice Cocktails 41 Peach Almond Ice Cream 40 Peaches in Orange Sauce 37 PEARS Baked Cocoanut Pear 46 Fruit Juice Cocktails 41 Pear Cobbler 46 Pear Mint Ice Cream 40 Pear Sundae, Chocolate Mint Sauce 39 PINEAPPLE Baked Fruited Pork Loaf 25 Glazed Carrots and Pineapple Chunks 14 Nectar-Fruit Juice Cocktail 35 Pineapple Cream, Crunch Topping 41 Pineapple Meringue Cake 45 Pineapple Meringue Pie 43 Pineapple Sauce 45 PLUMS Individual Purple Plum Puddings 37 Plum Sauce 37 PRUNES Baked Fruited Pork Loaf 25 Prune Souffle with Custard Sauce and Toasted Almonds 42 PUMPKIN Pumpkin Cake 36 Miscellaneous CHOCOLATE SYRUP Chocolate Refrigerator Cake 45 Pear Sundae, Chocolate Mint Sauce 39 COCOANUT Baked Cocoanut Pear 46 Fruit Cocktail Ambrosia 40 COFFEE Coffee Milk Shake 40 EVAPORATED MILK Pear Cobbler 46 Shrimp Rice Casserole 29 NUTS Maple Nut Frosting 36 SPAGHETTI Spaghetti Skillet Meal 28 VEGETABLES [Illustration: VEGETABLES] SAVORY VEGETABLES 1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.) ½ teaspoon salt butter or margarine chopped chives or parsley Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. _4 to 5 Servings_ Note: _Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients._ POACHED EGG ON SPINACH 1 No. 2½ can spinach 4 eggs, poached 1 Recipe Savory Sauce Heat spinach, drain and season with salt, pepper and butter. For each serving use about ½ cup hot spinach; flatten top and arrange poached egg on each spinach mound. Serve with Savory Sauce. _4 Servings_ BEET RELISH SALAD 1 No. 2 can sliced beets 1 tablespoon sugar 1 tablespoon minced onion 1 teaspoon salt dash of pepper 2 tablespoons salad oil ¼ cup vinegar 6 lettuce cups ½ cup cottage cheese Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing. _6 Servings_ CREAMY BAKED BEANS 1 1-lb. can baked beans in tomato sauce ¼ cup sour cream 1 tablespoon Chili sauce or catsup 1 teaspoon minced onion ¼ cup grated Cheddar cheese (1 oz.) Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350°F.) 25 minutes. _3 to 4 Servings_ ASPARAGUS ON TOAST 1 No. 2 can asparagus spears 4 slices hot, buttered toast 1 recipe Savory Sauce Heat asparagus and drain; reserve liquor for soup, gravy or vegetable juice cocktail. Arrange spears on toast. Serve with Savory Sauce. _4 Servings_ Note: _A thin slice of ham may be placed on the toast before arranging the asparagus, if desired._ SAVORY SAUCE 2 egg yolks 2 teaspoons finely chopped parsley 1 teaspoon grated onion 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon paprika ⅔ cup milk 2 teaspoons lemon juice Beat egg yolks slightly in top of double boiler. Add parsley, onion, sugar, salt and paprika and blend. Gradually stir in milk. Place over boiling water; keep water in bottom of double boiler below bottom of top section. Cook, stirring constantly, until smooth and thickened. Stir in lemon juice. Serve immediately. _⅔ Cup Sauce_ GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ _page 15_ 1 No. 2 can sliced carrots[2] ½ cup pineapple chunks with ½ cup juice 1 tablespoon cornstarch ¼ teaspoon salt 1 tablespoon butter Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly. _4 Servings_ [2]Diced or Shoestring Carrots may be substituted. CORN CHOWDER 2 cups diced, raw potatoes ½ cup boiling water ½ teaspoon salt 1 quart milk ¼ pound salt pork, diced ¼ cup finely chopped onion 1 No. 2 can whole kernel corn 2¼ teaspoons salt ⅛ teaspoon pepper Cook potatoes in boiling salted water in covered 3-quart saucepan until almost done; do not drain. Add milk to potatoes and heat to the boiling point. Brown salt pork in a skillet. Remove pork; add onion to fat and sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings to potato-milk mixture. Heat slowly to the boiling point. _8 Servings_ LIMA BEAN SKILLET MEAL 2 strips bacon 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 cup chopped celery ½ cup tomato juice ¼ teaspoon salt dash of black pepper 1 tablespoon flour 1 No. 2½ can lima beans 2 cups cooked rice Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 minutes or until onion is yellow. Add tomato juice, salt and pepper; stir in flour. When mixture is smooth and thickened, add lima beans and simmer 5 minutes. Serve on hot rice. _4 Servings_ [Illustration: uncaptioned] GREEN BEAN AND ONION SALAD 1 No. 2 can cut green beans, drained 1 thinly sliced medium-sized onion ⅓ cup sliced radishes ¼ cup French dressing 5 lettuce cups Marinate beans, onion and radishes in French dressing for several hours in refrigerator. Arrange in lettuce cups. _5 Servings_ CORN A LA KING 3 strips bacon ½ cup coarsely chopped celery 1 No. 2 can cream style corn ½ cup coarsely chopped canned mushrooms 2 tablespoons cream or top milk ½ teaspoon salt ⅛ teaspoon paprika 6 slices toast Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving. _6 Servings_ HOT SPICED GREEN BEANS 3 slices bacon 3 tablespoons bacon drippings 1 tablespoon chopped onion 3 tablespoons vinegar ¼ to ½ teaspoon salt dash of pepper 1 No. 2 can cut green beans, drained Sauté bacon in a skillet; remove and break into small pieces. Sauté onion in drippings until tender. Add vinegar and seasonings and blend. Add bacon and green beans; mix together lightly and heat. _4 Servings_ PEAS FRENCH STYLE 1 No. 2 can peas 2 tablespoons butter or margarine ¼ cup chopped onion 2 cups finely shredded lettuce ½ teaspoon salt Drain peas, reserving liquor for soup, gravy or vegetable juice cocktails. Melt butter or margarine in a frying pan; add onion and sauté until soft and golden brown. Add peas, cover and heat slowly over low heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce and salt and toss lightly. Serve immediately. _5 Servings_ [Illustration: uncaptioned] CORN AND ASPARAGUS CASSEROLE 1 No. 2 can whole kernel corn 1 No. 300 can all green asparagus ½ cup milk 2 tablespoons butter or margarine 2 tablespoons flour ¼ teaspoon celery salt 1 tablespoon chopped parsley Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350°F.) 20 minutes. _6 to 8 Servings_ BROILED KIDNEY BEAN SANDWICH 1 No. 2 can kidney beans 1 tablespoon finely chopped onion 2 tablespoons catsup ¼ teaspoon Worcestershire sauce ½ teaspoon salt dash of pepper 3 hamburger buns, split 6 slices tomato (1 medium-sized) 3 strips bacon Drain kidney beans and mash. Combine beans, onion, catsup, Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread with bean mixture; and top with a thin slice of tomato. Cut bacon strips in half and place one piece over each tomato slice. Broil slowly 10 minutes or until bacon is crisp. _6 Servings_ CREAMED MUSHROOMS ON TOAST 1 8-oz. can mushroom buttons ¼ cup butter or margarine 2 teaspoons finely chopped onion ¼ cup flour milk ¼ teaspoon salt dash of pepper 1 teaspoon Worcestershire sauce 6 slices toast Drain mushrooms and reserve liquor. Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast. _6 Servings_ _MUSHROOMS IN CHEESE SAUCE_—Omit onion and Worcestershire sauce. When sauce has thickened, stir in ½ cup grated, sharp Cheddar cheese, seasonings and mushrooms. Heat and serve on toast. CREAMED PEAS ON DEVILED HAM TOAST 1 No. 2 can peas milk ¼ cup butter or margarine ¼ cup flour 1 teaspoon salt dash of pepper 2 hard-cooked eggs, sliced 1 2¼-oz. can deviled ham 6 slices toast Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast. _6 Servings_ SPINACH CHEESE CASSEROLE ½ lb. processed Cheddar cheese ⅓ cup milk 1 No. 2½ can spinach, well drained 1 cup soft bread crumbs 3 strips bacon Cut cheese in small pieces and place in top of a double boiler over boiling water and melt. Gradually stir in milk; continue stirring until sauce is smooth. Chop spinach and add to cheese sauce. Turn into a greased 1-quart casserole. Top with bread crumbs, then bacon strips cut in half. Bake in a moderate oven (350°F.) 30 minutes. _6 Servings_ SAUERKRAUT WITH APPLES 3 tart cooking apples 1 No. 2½ can sauerkraut 3 tablespoons butter 4 to 6 tablespoons sugar Peel and core apples; cut in eighths. Alternate layers of kraut and apples in a 2½-quart saucepan. Add water barely to cover, bring to boiling point; then reduce heat, cover and simmer until apples are very tender (20 to 25 minutes). Add butter and sugar and blend, cooking rapidly until almost all liquid has evaporated. _6 Servings_ TOMATOES WITH HERBS 1 No. 2 can tomatoes 1 tablespoon butter 2 tablespoons flour or 1 tablespoon cornstarch ½ teaspoon basil or marjoram ½ teaspoon sugar dash of salt dash of pepper Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and blend. Gradually stir in tomato juice. Cook, stirring constantly, until smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and pepper. Simmer 5 minutes. _4 to 5 Servings_ PEAS DE LUXE [Illustration: uncaptioned] 1 No. 2 can peas 1 cup sliced celery ¼ cup liquor drained from peas ⅔ cup canned, sliced mushrooms 3 tablespoons chopped pimiento 2 tablespoons butter or margarine ¼ teaspoon salt dash of pepper Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly. _6 Servings_ CASSEROLE OF TOMATOES AND CABBAGE 1 tablespoon butter 2 tablespoons flour 1 No. 2 can tomatoes 1 tablespoon minced onion 1 teaspoon sugar 1 teaspoon salt ⅛ teaspoon pepper 4 cups finely shredded green cabbage 1 cup ½-inch bread cubes ¼ cup grated Cheddar cheese (1 oz.) Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour half the tomato mixture over cabbage; cover with remaining cabbage and pour over remaining tomato mixture. Cover and bake in a moderately hot oven (400°F.) 30 minutes. Remove cover and top vegetables with bread cubes and sprinkle with cheese; bake 15 minutes longer or until cheese melts and cubes are a golden brown. _5 to 6 Servings_ BAKED SPICED SWEET POTATOES 1 No. 2½ can sweet potatoes in syrup 2 teaspoons butter 1 tablespoon brown sugar ¼ teaspoon cinnamon ¼ teaspoon salt Drain sweet potatoes, reserving ¼ cup syrup. Arrange potatoes in a shallow (8½ × 4½ × 2-inch) baking dish and dot with butter. Combine brown sugar, cinnamon and salt and sprinkle over potatoes. Pour syrup over all. Bake in a moderate oven (350°F.) 30 minutes. If a heavier glaze on the potatoes is desired, they may be basted several times during the baking period with the syrup in the pan. _5 Servings_ VEGETABLE JUICE COCKTAILS ¾ to 1 cup juice drained from either peas, beans or asparagus 2 cups canned tomato juice 3 to 4 sprigs of celery leaves ½ teaspoon salt dash of pepper ⅛ teaspoon minced onion 2 teaspoons lemon juice 2 drops Worcestershire sauce Mix together vegetable juices; add celery leaves; cover tightly and chill for an hour. Remove celery leaves; add remaining ingredients. Serve thoroughly chilled. _5 Servings_ Note: _If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice._ MEAT AND FISH [Illustration: MEAT AND FISH] WESTERN PANCAKES 1 5½-oz. can potted meat 4 eggs ¼ cup milk 1 tablespoon finely chopped onion 1 tablespoon flour 2 tablespoons bacon fat Combine all ingredients except bacon fat or shortening in a bowl. Beat with a rotary beater until blended. Melt bacon fat in a frying pan. When fat is hot drop mixture by tablespoonfuls into pan, spreading to form flat round cakes. Brown on both sides. _4 Servings or 16 Pancakes_ FRANKFURTER SALAD BOWL 1 12-oz. can frankfurters, drained 1 No. 2 can kidney beans, drained ¾ cup sliced, sour pickles ½ cup French dressing 1 medium-sized head lettuce ½ large onion, thinly sliced Slice frankfurters and combine with kidney beans and pickles; add French dressing and marinate for several hours in refrigerator. Break lettuce leaves in salad bowl. Arrange onion rings and frankfurter mixture on top of lettuce. Toss together lightly with fork and serve immediately. _6 Servings_ LUNCHEON MEAT CHILI [Illustration: uncaptioned] ½ cup chopped onion ½ garlic clove, minced 2 tablespoons fat ½ cup chopped green pepper 1 12-oz. can luncheon meat, coarsely chopped 1 No. 2 can red kidney beans 1½ cups canned tomatoes 1 teaspoon Chili powder ½ teaspoon salt ⅛ teaspoon pepper Sauté onion and garlic in fat. Add remaining ingredients and simmer 30 minutes. _5 Servings_ HOT CORNED BEEF HASH SANDWICHES 1 1-lb. can corned beef hash ¼ cup sweet pickle relish ¼ teaspoon salt 2 teaspoons grated onion 16 slices bread, toasted and buttered 2 medium-sized tomatoes, sliced Combine hash, pickle relish, salt and onion in a frying pan. Heat thoroughly and spread on 8 slices buttered toast. Top with tomato and another slice of toast. Serve immediately. _8 Sandwiches_ SALMON BISQUE 1 7¾-oz. can salmon 2 tablespoons butter or margarine 2 tablespoons finely chopped celery 2 tablespoons grated carrot 3 tablespoons flour 4 cups milk 2 slices onion 1 bay leaf salt pepper 1 teaspoon finely chopped parsley Drain salmon and remove skin and bones; flake. Melt butter or margarine in a saucepan. Add celery and carrots and cook about 3 minutes; then add flour and blend. Add milk slowly and cook, stirring constantly, until smooth and slightly thickened. Add salmon, onion and bay leaf. Simmer over very low heat 15 minutes. Remove onion slices and bay leaf. Season to taste with salt and pepper. Garnish with chopped parsley, if desired. _6 Servings_ CURRIED CHICKEN SOUP 1 10½-oz. can condensed cream of chicken soup ⅔ cup light cream or top milk 1 cup milk 1 teaspoon curry powder ¼ teaspoon salt chopped parsley Combine all ingredients except parsley and blend well. Chill thoroughly or simmer 2 to 3 minutes and serve either cold or hot sprinkled with chopped parsley. _6 Servings_ CHEF’S SALAD [Illustration: uncaptioned] 1 medium-sized head lettuce 1 cup watercress ½ 12-oz. can luncheon meat, cut in strips (1 cup) 1 6-oz. can tongue, cut in strips ½ cup drained, canned julienne beets ½ cup sliced celery 3 hard-cooked eggs, cut in eighths 1 teaspoon grated onion 1 3-oz. package cream cheese, cut in ½-inch cubes ½ cup French dressing Break lettuce into small pieces and place in a salad bowl. Add all remaining ingredients except cream cheese and dressing. Just before serving add cheese and French dressing and toss. _6 Servings_ BREADED LUNCHEON MEAT SLICES [Illustration: uncaptioned] 1 12-oz. can luncheon meat ½ cup dry bread crumbs 1 egg, slightly beaten 3 tablespoons fat Cut luncheon meat in 8 slices. Dip slices of meat in bread crumbs, then in egg and again in bread crumbs. Melt fat in a skillet. Fry meat in hot fat about 5 minutes or until golden brown on both sides. _4 Servings_ CHICKEN NOODLE CASSEROLE ¼ cup butter or margarine ¼ cup flour 1 cup canned condensed chicken broth 1 cup top milk ¼ teaspoon salt dash of pepper 1 6-oz. can boned chicken or turkey, diced 1 4-oz. can button mushrooms 2 cups cooked noodles or spaghetti ⅓ cup chopped canned ripe olives 1 tablespoon grated onion ½ cup slivered almonds ½ cup dry bread crumbs ¼ cup grated Cheddar cheese (1 oz.) 2 tablespoons butter, melted Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in chicken broth and milk. Cook, stirring constantly, until smooth and thickened; add seasonings. Combine sauce, chicken or turkey, mushrooms, noodles or spaghetti, olives, onion, and ¼ cup almonds. Turn into a greased 1½-quart casserole. Mix together bread crumbs, cheese and butter and sprinkle over mixture in the casserole. Sprinkle the remaining ¼ cup almonds over bread crumbs. Bake in a hot oven (450°F.) 20 minutes or until top is nicely browned. _6 Generous Servings_ SWEET POTATO AND SAUSAGE CASSEROLE 1 8-oz. can pork sausage links 1 No. 2 can sweet potatoes in heavy syrup 1 No. 2 can applesauce Drain sausage, remove excess fat, allowing a small amount of fat to remain on each link. Grease a (10 × 6 × 1¾-inch) baking dish with sausage fat. Drain sweet potatoes and cut in pieces to cover bottom of the baking dish. Completely cover sweet potatoes with applesauce. Arrange sausage links on top of the applesauce. Bake in a hot oven (425°F.) 30 minutes or until sausage browns. _6 Servings_ BAKED FRUITED PORK LOAF [Illustration: uncaptioned] 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_ [Illustration: uncaptioned] QUICK CORNED BEEF HASH LOAF ⇒ _page 26_ 1 1-lb. can corned beef hash 1 tablespoon bacon fat, melted 1 tablespoon catsup or prepared mustard Remove both ends from can of hash; using one end push hash out in one piece. Cut hash in half lengthwise; place the 2 pieces in a 9-inch pie plate. Combine bacon fat and catsup or mustard; brush hash with this mixture. Bake in a moderate oven (350°F.) 20 to 25 minutes. _4 Servings_ MACARONI AND CHEESE WITH LUNCHEON MEAT ½ 8-oz. package macaroni ½ cup grated Cheddar cheese (2 oz.) ½ teaspoon Worcestershire sauce 1 drop Tabasco sauce ½ 12-oz. can luncheon meat, cut in ½-inch cubes 1½ cups medium white sauce 1 tablespoon butter, melted ⅓ cup dry bread crumbs Break macaroni in 2-inch lengths or use elbow macaroni. Cook according to package directions and drain. Run hot water over macaroni and drain again. Add cheese, Worcestershire sauce, Tabasco sauce and luncheon meat to white sauce. Combine with macaroni. Turn into a greased 1½-quart casserole. Combine butter and bread crumbs; sprinkle over macaroni. Bake in a hot oven (425°F.) 15 to 20 minutes or until crumbs are browned and mixture bubbles around the edge. _6 Servings_ Note: _For 12 servings double ingredients and turn into a 3-quart casserole._ HOMINY AND VIENNA SAUSAGE AU GRATIN 1 No. 2 can hominy ½ cup milk ½ teaspoon salt ⅛ teaspoon pepper 1 tablespoon butter ½ cup grated Cheddar cheese (2 oz.) 1 4-oz. can Vienna sausage Drain hominy. Place in a shallow, rectangular (8½ × 4½ × 2-inch) baking dish. Add milk; season with salt and pepper. Dot with butter; sprinkle with grated cheese. Arrange sausages over top and bake in a moderate oven (375°F.) about 30 minutes. Sprinkle with paprika, if desired. _4 Servings_ _Variation_: Substitute 1 No. 2 can Cream Style Corn for hominy. Omit milk and butter. Combine seasonings and cheese with corn; arrange sausages over top and bake as directed above. TONGUE SUPREME 1 No. ½ flat can tongue 1 tablespoon butter or margarine 1 teaspoon minced onion 1 teaspoon chopped capers 1 tablespoon vinegar ¼ teaspoon sugar ½ tablespoon flour ½ cup water 1 tablespoon Chili sauce ¼ teaspoon salt ⅛ teaspoon pepper Remove tongue from can; reserve congealed liquor and cut in thin slices. Melt butter or margarine in saucepan; add onion, capers, vinegar and sugar. Simmer for 5 minutes. Add flour blended with water; cook, stirring constantly, until mixture thickens. Add Chili sauce, salt, pepper and congealed liquor. Serve very hot over thinly sliced tongue. If desired, tongue may be heated while sauce is being made. _3 to 4 Servings_ SPAGHETTI SKILLET MEAL 1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters ½ cup sliced onion (1 medium onion) ¼ cup chopped green pepper 1 garlic clove, minced ¼ cup sliced canned mushrooms (optional) 2 tablespoons fat 1 15½-oz. can spaghetti in tomato sauce with cheese ½ cup tomato juice ¼ teaspoon salt Drain meat; dice chicken or turkey or slice frankfurters. Sauté onion, green pepper, garlic and mushrooms in fat 5 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally. _4 Servings_ TUNA CURRY CASSEROLE 1 7-oz. can tuna fish 3 cups cooked rice 1 10½-oz. can condensed cream of mushroom soup ¼ cup water ⅓ cup sliced canned mushrooms 1 teaspoon curry powder Drain and flake tuna fish. Combine with remaining ingredients and turn into a 1½-quart casserole. Bake in a moderate oven (350°F.) 30 minutes or until mixture bubbles around the edges. _5 to 6 Servings_ SHRIMP RICE CASSEROLE 1 5-oz. can shrimp 1 cup Cheddar cheese, grated (4 oz.) 1 cup evaporated milk ¼ teaspoon salt dash of black pepper 2 cups cooked rice 2 tablespoons butter or margarine, melted ½ cup soft bread crumbs Drain and clean shrimp. Combine cheese and milk in a saucepan. Place over low heat, stirring constantly, until cheese melts and mixture is smooth. Add seasonings and carefully combine cheese sauce, rice and shrimp. Turn into a greased 1-quart casserole; top with buttered bread crumbs and bake in a moderate oven (350°F.) 30 minutes. _5 to 6 Servings_ BROILED SARDINE SANDWICH 1 3¼-oz. can sardines 2 English muffins, split or 2 slices bread prepared mustard 2 to 4 thin slices processed Cheddar cheese Drain sardines. Toast English muffins lightly or toast bread on one side. Arrange sardines on toasted side of muffins or untoasted side of bread. Spread lightly with mustard and top each with a slice of cheese. Broil in pre-heated broiler about 3 inches from heat 3 minutes or until cheese begins to melt. Serve immediately with sliced tomatoes. _2 Servings_ PIQUANT TUNA SPREAD 1 7-oz. can tuna fish ½ teaspoon salt ½ teaspoon dry mustard few grains cayenne 1 teaspoon flour 1 teaspoon sugar 1 egg yolk ⅓ cup milk 1½ tablespoons vinegar 1½ teaspoons butter Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. This spread may be served hot or cold. To serve hot: Toast bread on one side; spread mixture on untoasted side. Place in a pre-heated broiler about 2 inches from heat for 5 minutes or until lightly browned. To serve cold: Chill mixture thoroughly. Use as a spread for open sandwiches or canapes. _4 to 5 Open Sandwiches_ [Illustration: uncaptioned] CALIFORNIA SEAFOOD SALAD ⇒ _page 30_ _ASPIC_ 2 tablespoons plain gelatin ½ cup cold water 1 No. 2 can tomato juice 1 teaspoon chopped onion ½ teaspoon salt ½ teaspoon celery salt 1 teaspoon sugar 2 tablespoons vinegar _SALAD_ 1 7-oz. can tuna fish, flaked 1 cup diced celery 1 cup diced avocado (½ avocado) ¼ teaspoon salt dash of white pepper ¼ cup salad dressing 1 tablespoon lemon juice grapefruit sections avocado slices (½ avocado) watercress _Aspic_ Soften gelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in a saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into a 1-quart ring mold. Chill until firm. _Salad_ Toss together lightly tuna fish, celery, avocado, salt and pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange garnish of grapefruit sections, avocado slices and watercress around outer edge of aspic ring. _6 Servings_ _For 12 Servings_—Increase gelatin to 5 tablespoons and double remaining ingredients. Pour aspic into a 2-quart ring mold. TUNA VEGETABLE PIE 1 cup diced potatoes ½ cup sliced celery 1 tablespoon chopped onion 1 7-oz. can tuna fish 1 No. 2 can peas 1 pimiento, chopped ¾ teaspoon salt dash of pepper 2 tablespoons flour pastry to cover 8-inch baking dish ⅓ cup grated Cheddar cheese Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, pepper and flour; add to fish oil and stir to a smooth paste; gradually stir in vegetable liquors. Pour over tuna fish and vegetables. Cover mixture with pastry; sprinkle with cheese and bake in a moderately hot oven (400°F.) 30 minutes. _6 Servings_ SEAFOOD COQUILLES [Illustration: uncaptioned] 1 6-oz. can lobster or crabmeat 1 4-oz. can mushrooms, sliced ¼ cup butter or margarine ¼ cup flour 1⅔ cups milk ½ teaspoon salt dash of pepper 2 tablespoons chopped green pepper 2 tablespoons dry bread crumbs Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper and seafood. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) 20 minutes. _4 to 5 Servings_ SARDINE AND OLIVE SPREAD 1 3¼-oz. can sardines in oil ½ cup chopped, stuffed olives 2 tablespoons mayonnaise 1 tablespoon Chili sauce Mash sardines with oil until blended. Combine with olives, mayonnaise and Chili sauce. Serve on crackers or small rounds of bread. _1 cup Spread_ SARDINES AND NOODLES, POLONAISE ½ 8-oz. package wide egg noodles 1 quart boiling water 1 teaspoon salt 1 15-oz. can sardines in tomato sauce ¼ cup fine dry bread crumbs 2 tablespoons butter or margarine Cook noodles in rapidly boiling salted water 9 minutes or as directed on the package. Drain noodles; rinse with cold water and drain again. Place in the bottom of a greased 1-quart casserole. Arrange sardines and sauce on top of noodles. Brown crumbs in butter or margarine; sprinkle over fish. Bake in a moderately hot oven (400°F.) 20 minutes. _4 Servings_ LOBSTER CLUB SANDWICH 4 slices bacon 1 6-oz. can lobster 12 slices toast butter 1 large tomato, sliced lettuce mayonnaise Fry bacon until crisp and drain. Drain lobster; remove any hard fiber and flake. Measure 2 tablespoons bacon fat into skillet and sauté lobster until golden brown. Remove crust from toast and butter one side of 4 slices; cover with layer of lobster. Butter one side of 4 more slices of toast and place over lobster, plain side down. On this piece of toast place 2 half slices of bacon, then a slice of tomato. Cover with lettuce. Spread one side of remaining slices of toast with mayonnaise and place mayonnaise side down over lettuce. Insert toothpicks to hold sandwich together and cut in 4 triangles. _4 Sandwiches_ CHILLED SALMON [Illustration: uncaptioned] 1 8-oz. or 1-lb. can salmon Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce. _3 to 6 Servings_ _CUCUMBER-CHIVE SAUCE_—Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.) _OLIVE-CELERY SAUCE_—Combine ½ cup sour cream, ½ cup mayonnaise, 3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and chill. (1¼ cups sauce.) CASSEROLE OF TUNA FISH AND CORN ¾ cup canned, drained whole kernel corn 1 cup soft bread crumbs ½ teaspoon salt dash of pepper ⅛ teaspoon powdered thyme 1 teaspoon minced onion ¼ cup milk 2 tablespoons butter or margarine, melted 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt 1 cup milk 1 13-oz. can tuna fish, drained Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, ¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoons butter or margarine in a saucepan; add flour and ½ teaspoon salt and blend. Gradually stir in 1 cup milk; cook, stirring constantly, until mixture is smooth and thickened. Flake tuna fish; add to white sauce. Turn into a 1-quart casserole; top with corn-bread mixture. Bake in a moderately hot oven (400°F.) 25 minutes. _5 Servings_ CREAMED SALMON DE LUXE 1 7¾-oz. can salmon ¼ cup butter or margarine ¼ cup flour dash of pepper 1¾ cups milk 1 tablespoon chopped anchovies 1 cup drained, canned peas 1 teaspoon chopped parsley 5 slices toast Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salmon, anchovies, peas and parsley. Heat thoroughly and serve on toast. _5 Servings_ CRABMEAT AND MACARONI SALAD 1 7½-oz. can crabmeat 2 cups cooked macaroni (½ 8-oz. package) 2 tablespoons chopped green pepper 1 tablespoon chopped pimiento ¼ cup sliced celery 2 tablespoons sliced radishes 2 teaspoons grated onion ¼ teaspoon salt dash of Tabasco sauce ½ cup mayonnaise or salad dressing 6 lettuce cups Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce cups. _6 Servings_ FRUITS AND DESSERTS [Illustration: FRUITS AND DESSERTS] APPLESAUCE A LA MODE 1 No. 2 can applesauce, chilled ½ pint vanilla ice cream nutmeg, mace or cinnamon Divide applesauce in four serving dishes and top with a spoonful or scoop of ice cream. Sprinkle ice cream with preferred spice. _4 Servings_ CHERRY-CITRUS COMPOTE 1 No. 2½ can Royal Anne cherries 5 tablespoons sugar 4 thin slices orange 4 thin slices lemon Drain cherries and reserve juice. Add sugar, orange and lemon slices to juice and simmer gently 15 minutes. Add cherries and chill. _8 Servings_ NECTAR-FRUIT JUICE COCKTAIL 1 12-oz. can apricot, peach or pear nectar, chilled ½ cup grape juice, cranberry juice or pineapple juice, chilled Shake chilled nectar thoroughly and combine with juice. Stir well to blend. Serve immediately. _3 to 4 Servings_ PUMPKIN CAKE [Illustration: uncaptioned] 3 cups sifted cake flour 5 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon ¼ teaspoon ground clove ¼ teaspoon cardamom 1¼ cups canned pumpkin ½ cup milk ½ cup shortening 1½ cups sugar 3 eggs Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375°F.) 35 minutes or until done. Frost with Maple Nut Frosting. _Two 9-inch Layers_ MAPLE NUT FROSTING ¼ cup butter or margarine 2 cups sifted confectioners’ sugar 3 tablespoons hot water ¼ teaspoon maple flavoring ¼ cup chopped walnuts Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Stir in nuts. Spread between layers and on top of Pumpkin Cake. _Frosting for tops of two 9-inch Layers_ INDIVIDUAL PURPLE PLUM PUDDINGS 1 No. 2½ can purple plums 2 cups sifted flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar ¼ cup shortening 1 cup milk Drain plums; reserve juice. Cut fruit in half and remove pits. Sift together dry ingredients. Cut in shortening. Add milk all at once and stir only until all flour is moistened. Place about 2 tablespoons dough in the bottom of each of 8 well-greased custard cups. Cover with a layer of fruit and then the remaining dough. Cover cups tightly with heavy waxed paper or aluminum foil. Place in a steamer or large shallow pan containing 1 inch of boiling water. Cover and steam in a moderate oven (350°F.) 45 minutes. Serve warm with Plum Sauce. _8 Individual Puddings_ PLUM SAUCE 2 tablespoons cornstarch ¼ cup sugar 1 teaspoon cinnamon juice drained from 1 No. 2½ can purple plums or prunes 1 teaspoon lemon juice 1 tablespoon butter Combine cornstarch, sugar and cinnamon in a saucepan. Slowly stir in fruit juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add lemon juice and butter; stir until butter melts. Serve hot with Individual Purple Plum Puddings. _Scant 2 Cups Sauce_ PEACHES IN ORANGE SAUCE 1 No. 2½ can peach halves or slices ¼ cup brown sugar 2 teaspoons cornstarch dash of salt ½ cup canned orange juice 3 whole cloves 3 whole allspice Drain peaches; reserve juice and measure ½ cup. Combine sugar, cornstarch and salt in a saucepan. Stir in ½ cup peach juice and orange juice. Add spices. Bring to a boil, stirring constantly. Add peaches and simmer 5 minutes. Cool. Serve with plain cream, whipped cream, or over baked custard, tapioca or vanilla pudding or vanilla ice cream. _6 to 8 Servings_ [Illustration: uncaptioned] PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ _page 38_ ½ to 1 cup canned chocolate syrup, chilled 2 to 4 drops mint extract 1 No. 2½ can pear halves, drained and chilled ½ to 1 pint vanilla ice cream Combine chocolate syrup with mint extract. Place 1 or 2 pear halves cut side up in individual dessert dishes. Fill cavity of pear with ice cream. Pour chocolate-mint syrup over ice cream. _4 to 8 Servings_ FRUIT COCKTAIL FRITTERS 1½ cups sifted flour 1½ teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 2 eggs ½ cup milk 1 cup well-drained, canned fruit cocktail deep fat for frying Sift together dry ingredients. Combine eggs and milk and beat well; add to flour mixture all at once and stir only until all flour is moistened. Fold in fruit cocktail. Heat fat to 375°F. Drop batter from a tablespoon into fat and fry 5 minutes or until golden brown on all sides. Remove from fat and drain on absorbent paper. Serve hot with maple syrup or sprinkle with confectioners’ sugar and serve as a hot bread. _5 Servings or 15 Fritters_ APPLESAUCE CAKE 2½ cups sifted flour 1½ cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1¼ teaspoons salt ½ teaspoon cinnamon ½ teaspoon cloves ½ cup shortening 1½ cups canned, unsweetened applesauce 2 eggs, unbeaten 1 cup chopped, seedless raisins 1 cup chopped walnuts Sift together into bowl flour, sugar, baking powder, baking soda, salt and spices. Add shortening and applesauce and beat 2 minutes either by hand or with an electric mixer at medium speed. Add eggs and beat 2 more minutes. Stir in raisins and nuts distributing evenly throughout the batter. Turn into a greased and floured 5 × 9-inch loaf pan. Bake in a moderate oven (350°F.) 1½ hours or until done. _One 5 × 9-inch Loaf Cake_ APRICOT ICE CREAM 1 No. 2½ can whole apricots ½ to ¾ cup powdered sugar 1 cup heavy cream Drain apricots; reserve juice. Remove pits and force apricots through a sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. Beat cream until stiff. Fold apricot mixture into cream. Turn into refrigerator trays and freeze about 2 hours at coldest temperature until almost solidly frozen. Remove from trays to a chilled bowl and beat with a chilled beater until smooth. Return to trays; freeze until firm, about 3 hours. _1¼ Quarts_ _VARIATIONS:_ _PEACH ALMOND ICE CREAM_—Substitute 1 No. 2½ can peach halves for apricots. Reduce sugar to 2 tablespoons and add ¼ teaspoon almond extract to peach pulp. Proceed as above. _1¼ Quarts_ _PEAR MINT ICE CREAM_—Substitute 1 No. 2½ can pear halves for apricots. Omit sugar and add 6 to 8 drops mint extract to pear pulp. Proceed as above. Serve with chocolate sauce. _1¼ Quarts_ COFFEE MILK SHAKE 1 cup cold milk ½ cup cold, strong coffee 1 tablespoon sugar cinnamon Combine milk, coffee and sugar in a shaker or tightly covered jar and shake until well blended. Serve immediately. _Frosted Coffee Milk Shake_—add ¼ cup vanilla ice cream to the above ingredients and shake until well blended. Serve immediately with a dash of cinnamon. _Makes 1 Large or 2 Medium-sized Drinks_ FRUIT COCKTAIL AMBROSIA 1 No. 2½ can fruit cocktail ¼ cup honey 1 tablespoon lemon juice 2 medium-sized bananas ¾ cup canned, moist, shredded cocoanut Drain fruit cocktail; reserve ½ cup juice. Combine honey, lemon juice and fruit juice. Slice bananas and arrange in the bottoms of 6 sherbet dishes. Pour combined juices over bananas. Top with fruit cocktail; sprinkle with cocoanut. Chill thoroughly. _6 Servings_ FRUIT JUICE COCKTAILS [Illustration: uncaptioned] 1 or 1¼ cups juice drained from canned fruit (peaches, pears, apricots, etc.) 1 cup ginger ale 2 teaspoons lemon juice Chill fruit juice and ginger ale thoroughly. When ready to serve, mix together; add lemon juice and serve in chilled cocktail glasses. Garnish with lemon slices, mint and cherries. _4 Servings_ PINEAPPLE CREAM WITH CRUNCH TOPPING 1½ cups milk 1 3-oz. package vanilla pudding 1 No. 1 flat can sliced pineapple Gradually add milk to vanilla pudding in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool slightly. Drain pineapple; reserve juice. Place one slice pineapple in each of 4 individual serving dishes. Gradually add pineapple juice to pudding and stir until smooth. Pour over pineapple slices. This may be eaten warm or cold. Just before serving, sprinkle with Crunch Topping. _CRUNCH TOPPING:_ 2 tablespoons butter 2 tablespoons brown sugar ½ cup cornflakes 2 tablespoons chopped nuts Melt butter in a small saucepan; add brown sugar and blend. Add cornflakes and nuts and stir until all ingredients are well distributed. Cool; sprinkle over top of Pineapple Cream. _4 Servings_ PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS SOUFFLE: 4 egg whites ¼ teaspoon salt 2 tablespoons sugar 1 4¾-oz. can strained prunes SAUCE: 1½ cups milk 3 tablespoons sugar ⅛ teaspoon salt 4 egg yolks 1 tablespoon flour ¼ teaspoon almond extract or ½ teaspoon vanilla extract 2 tablespoons chopped toasted almonds _Souffle_: Beat egg whites until stiff. Add salt and sugar gradually and continue beating until very stiff. Fold in prunes lightly. Turn into an ungreased 1½-quart casserole. Place in a pan of hot water and bake in a slow oven (325°F.) 1 hour or until a knife inserted in the center comes out clean, or turn into the top of a well-greased double boiler. Cover and cook over simmering water 1 to 1¼ hours or until done. _Sauce_: Combine milk, sugar and salt in a saucepan; scald. Beat egg yolks well; add flour and blend. Slowly stir a small amount of the hot milk into egg yolks, then add egg mixture to remainder of milk. Cook over low heat, stirring constantly, until mixture coats spoon. Remove from heat. Cool. Add almond or vanilla extract and chill. When souffle is done serve immediately with custard sauce. Sprinkle with chopped almonds. _4 to 5 Servings_ APPLESAUCE BREAD PUDDING 1 No. 2 can applesauce 1 teaspoon lemon juice ½ cup seedless raisins 1 tablespoon butter 4 slices day-old bread ¾ teaspoon cinnamon 2 tablespoons sugar Combine applesauce, lemon juice and raisins and place half of this mixture in the bottom of a greased 1-quart baking dish. Butter bread and cut 3 slices in small cubes and the remaining slice in 4 triangles. Place the bread cubes on top of the applesauce mixture. Mix together cinnamon and sugar and sprinkle half of this over the bread cubes. Top with remaining applesauce mixture and then with bread triangles, pushing them down slightly into applesauce mixture. Sprinkle the remaining cinnamon-sugar mixture over the pudding. Bake in a moderate oven (350°F.) 30 minutes. Allow to cool before serving. Sweetened whipped cream may be used as a topping, if desired. _4 to 5 Servings_ ORANGE MUFFINS 1½ cups sifted flour 3 teaspoons baking powder ¼ teaspoon salt ¼ cup shortening ¼ cup sugar 2 eggs ½ cup canned, unsweetened orange juice Sift together flour, baking powder and salt. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add orange juice alternately with dry ingredients, a small amount at a time, beating after each addition until smooth. Bake in greased muffin pans in a hot oven (450°F.) 20 minutes. _12 Medium-sized Muffins_ PINEAPPLE MERINGUE PIE [Illustration: uncaptioned] ¼ cup cornstarch ¾ cup sugar ½ teaspoon salt 3 eggs, separated 1 No. 2 can unsweetened pineapple juice 1 tablespoon butter 1 8-inch baked pie shell 6 tablespoons sugar dash of salt Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons of sugar and salt. Bake in a moderately hot oven (400°F.) 6 minutes or until meringue browns. _Makes One 8-inch Pie_ OLD-FASHIONED CHERRY SHORTCAKES 1 No. 2 can red sour pitted cherries packed in water[3] ¾ cup sugar 1 tablespoon cornstarch ¼ teaspoon cinnamon 2 cups sifted flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar ¼ cup shortening 1 egg milk ½ cup heavy cream 2 teaspoons sugar Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon in a saucepan; stir in cherry juice. Cook, stirring constantly, until mixture thickens and clears. Add cherries and chill. Sift together flour, baking powder, salt and sugar; cut in shortening. Beat egg slightly in a measuring cup and add enough milk to make ¾ cup liquid. Combine with flour mixture to make a soft dough. Turn out on a lightly floured board and roll ½-inch thick. Cut with a floured 2½-inch biscuit cutter. Place on an ungreased cookie sheet and bake in a hot oven (450°F.) 12 to 15 minutes. Split biscuits; butter and spoon cherry mixture over bottom half, cover with top half and spoon more cherry mixture over this. Beat cream and gradually add 2 teaspoons sugar; continue beating until stiff. Serve on top of shortcakes. _6 Individual Shortcakes_ [3]Cherries packed in heavy syrup may be substituted. Reduce sugar to ½ cup. Note: _2 cups prepared biscuit mix may be substituted for flour, baking powder, salt and shortening. Add the 2 tablespoons sugar to biscuit mix. Add enough milk to egg to make ⅔ cup liquid. Proceed as above._ GRAPEFRUIT SURPRISE SALAD 1 No. 2 can grapefruit segments 1 3-oz. package orange or lemon-flavored gelatin dessert 2 tablespoons sugar ⅛ teaspoon salt 6 to 7 maraschino cherries ½ 3-oz. package cream cheese 2 tablespoons mayonnaise Drain grapefruit segments, reserving juice. Add sufficient water to juice to make 2 cups liquid; heat to boiling point. Pour over gelatin dessert, to which sugar and salt have been added, and stir until dissolved. Chill until mixture begins to thicken. Cut cherries petal fashion by quartering at stem end and cutting almost to center. Place one in the bottom of each individual mold, spreading out the petals. Soften cream cheese; add mayonnaise and blend. Roll into balls and place one in the center of each cherry. Line molds with grapefruit segments. Pour slightly thickened gelatin carefully over grapefruit and cheese. Chill until firm. Unmold and garnish with watercress and serve with fruit salad dressing. _6 to 7 Individual Molds_ CHOCOLATE REFRIGERATOR CAKE ½ cup canned chocolate syrup 3 eggs, separated ¼ teaspoon almond extract 1 cup heavy cream 12 lady fingers, split, or left-over cake Heat chocolate syrup over hot water. Remove from heat; add egg yolks, one at a time, beating vigorously after each addition until mixture thickens slightly. Cool and add almond extract. Beat ½ cup cream and fold into chocolate mixture. Beat egg whites stiff but not dry; fold into mixture. Line a refrigerator tray first with waxed paper then lady fingers or cake. Pour half the chocolate mixture over the cake; cover with another layer of cake, then remaining chocolate mixture and top with cake. Chill in freezing compartment 3 hours or until firm. Whip remaining ½ cup cream and serve as a topping on cake slices. _6 to 8 Servings_ PINEAPPLE MERINGUE CAKE ¾ cup sifted cake flour ¾ teaspoon baking powder ⅛ teaspoon salt 2 eggs ½ cup sugar ¼ teaspoon grated lemon rind 1 teaspoon lemon juice 1 No. 2 can crushed pineapple 2 egg whites dash of salt ¼ cup sugar Sift together dry ingredients. Beat eggs until light and lemon-colored. Gradually add ½ cup sugar to eggs, beating constantly. Add lemon rind and juice. Fold the dry ingredients gradually into egg mixture. Turn into a greased 8-inch layer pan. Bake in a moderate oven (350°F.) 25 to 30 minutes. Remove from pan and cool. Drain pineapple; reserve juice for sauce. Place cake on a baking sheet and spread crushed pineapple over the top. Prepare a meringue by beating egg whites with dash of salt and ¼ cup sugar. Cover top and sides of cake with meringue. Return to oven and bake in a moderately hot oven (400°F.) 6 minutes or until meringue is lightly browned. Serve warm cut in wedges with Pineapple Sauce. _6 Servings_ PINEAPPLE SAUCE 2 tablespoons sugar 1 tablespoon cornstarch dash of salt 2 egg yolks 1 cup pineapple juice drained from No. 2 can crushed pineapple Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolks and beat until smooth. Gradually stir in pineapple juice. Cook over medium heat, stirring constantly, until mixture thickens and clears. Serve with Pineapple Meringue Cake. _Makes 1¼ cups sauce_ BAKED COCOANUT PEAR 1 No. 2½ can pear halves 1 tablespoon lemon juice ¾ cup canned, moist, shredded cocoanut Drain pears; reserve juice. Sprinkle pears with lemon juice and roll in cocoanut. Place, cut side down, on a greased cookie sheet or in a greased, shallow, oblong baking dish. Bake in a hot oven (425°F.) 10 minutes or until cocoanut browns. Serve warm with Cinnamon Sauce. _8 Servings_ CINNAMON SAUCE 1 tablespoon cornstarch ½ teaspoon cinnamon juice drained from 1 No. 2½ can pear halves 1 tablespoon butter Combine cornstarch and cinnamon in a saucepan. Slowly stir in pear juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add butter and stir until melted. Serve warm or cold over Baked Cocoanut Pears. _1½ cups Sauce_ PEAR COBBLER 1 No. 2½ can Bartlett pear halves ⅓ cup canned, unsweetened orange juice ¼ cup brown sugar 1 tablespoon cornstarch few grains of salt 1 tablespoon sugar 1 cup prepared biscuit mix 6 tablespoons undiluted evaporated milk ½ cup heavy cream, whipped (optional) 2 tablespoons sugar Drain pears and reserve ⅔ cup juice. Place pears in bottom of a shallow (10 × 6 × 1¾-inch) baking dish, cut side up. Combine fruit juices, brown sugar, cornstarch and salt and pour over pears. Place in a hot oven (425°F.) for 5 minutes. Combine sugar and biscuit mix and add evaporated milk to make a soft dough. Drop in 6 spoonfuls on top of pears. Bake 15 to 20 minutes longer at 425°F. or until biscuits are browned. If desired, serve warm with heavy cream whipped with 2 tablespoons of sugar. _6 Servings_ Note: Canned Peach Halves may be substituted for pears in this recipe. The Can Opener The can opener should be regarded as permanent equipment—not as a kitchen gadget. The average home probably uses a can opener more frequently than any other piece of small equipment in the kitchen. There are dozens of makes of can openers on the market, ranging in price from ten cents to several dollars. Some are made to be attached to the wall—others are “hand” openers. Whatever type opener you prefer, you should insist on good performance. Requirements for a Good Can Opener 1. _Open the can easily._ 2. _Open either a round or oblong can._ 3. _Leave a smooth not a jagged edge. (The better openers roll back the edge for perfect smoothness.)_ 4. _Can be easily washed and dried._ 5. _The cutting blades so placed that they may be sharpened. (Steel knives in the kitchen need sharpening, but you don’t expect a cheap knife to stand as many sharpenings as one of fine steel. The blades of a can opener are steel knives designed to do a special job of cutting through the metal of a can.)_ In addition to a regular can opener it is convenient to have an opener especially designed for opening cans of liquid, such as fruit and vegetable juices. [Illustration: WALL TYPE CAN OPENER] [Illustration: HAND TYPE CAN OPENER] [Illustration: JUICE TYPE CAN OPENER] [Illustration: CANCO tested HOME ECONOMICS SECTION American Can Company 100 PARK AVENUE, NEW YORK 17, N. Y.] A7-050-D.D. Printed in U.S.A. Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. *** END OF THE PROJECT GUTENBERG EBOOK CHOICE RECIPES AND MENUS USING CANNED FOODS *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law 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. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution. START: FULL LICENSE THE FULL PROJECT GUTENBERG LICENSE PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license. Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works 1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8. 1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below. 1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others. 1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States. 1.E. Unless you have removed all references to Project Gutenberg: 1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed: This eBook is for the use of anyone anywhere in the United States and most other parts of the world 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. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. 1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9. 1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work. 1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™. 1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License. 1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1. 1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9. 1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that: • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.” • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works. • You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work. • You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works. 1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below. 1.F. 1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment. 1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE. 1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem. 1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. 1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions. 1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause. Section 2. Information about the Mission of Project Gutenberg™ Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life. Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org. Section 3. Information about the Project Gutenberg Literary Archive Foundation The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws. The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS. The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate. While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate. International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff. Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate. Section 5. General Information About Project Gutenberg™ electronic works Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support. Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition. Most people start at our website which has the main PG search facility: www.gutenberg.org. This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.

More by Unknown

The lesser Key of Solomon, Goetia, the book of evil spirits

The lesser Key of Solomon, Goetia, the book of evil spirits

Unknown

 A Cyclopaedia of Canadian Biography: Being Chiefly Men of the Time

A Cyclopaedia of Canadian Biography: Being Chiefly Men of the Time

Unknown

 A Biblia Sagrada, Contendo o Velho e o Novo Testamento

A Biblia Sagrada, Contendo o Velho e o Novo Testamento

Unknown

 The Egyptian Book of the dead

The Egyptian Book of the dead

Unknown

 Twenty-Five Ghost Stories

Twenty-Five Ghost Stories

Unknown

 The reader's guide to the Encyclopaedia Britannica

The reader's guide to the Encyclopaedia Britannica

Unknown

Related Books in Uncategorized

The Memoirs of François René Vicomte de Chateaubriand sometime Ambassador to England, Volume 1 (of 6)

The Memoirs of François René Vicomte de Chateaubriand sometime Ambassador to England, Volume 1 (of 6)

vicomte de François-René Chateaubriand

 Outing; Vol. XIII.; October, 1888 to March, 1889

Outing; Vol. XIII.; October, 1888 to March, 1889

Various

 Ricordi d'infanzia e di scuola

Ricordi d'infanzia e di scuola

Edmondo De Amicis

 One Thousand Ways to Make Money

One Thousand Ways to Make Money

Page Fox

 One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

Harold Morse Dunphy

 The Silicon Jungle

The Silicon Jungle

David H. Rothman