Name: Kitchen Tested Recipes from Canned Foods
Author: Unknown

The Project Gutenberg eBook of Kitchen Tested Recipes from 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: Kitchen Tested Recipes from Canned Foods Creator: American Can Company. Home Economics Department Release date: May 25, 2020 [eBook #62230] Most recently updated: October 18, 2024 Language: English Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net *** START OF THE PROJECT GUTENBERG EBOOK KITCHEN TESTED RECIPES FROM CANNED FOODS *** KITCHEN _Tested Recipes_ FROM CANNED FOODS [Illustration: A Guide to Common Can Sizes] A Guide to Common Can Sizes No. ¼ FLAT CAN 4¾ oz. Used for various meat approximately ½ cup spreads, such as ham, tongue and liver. No. ½ FLAT CAN 7¾ oz.-8½ oz. Used principally for salmon. approximately 1 cup No. 1 TALL CAN 12 to 16 oz. Used for salmon, fruit approximately 2 cups cocktail and fruits for salad. No. 2 CAN 1 lb. 2 oz. to 1 lb. Used primarily for 8 oz. vegetables, fruits and juices. approximately 2½ cups No. 2½ CAN 1 lb. 10 oz. to 2 Used mainly for fruits. lbs. 3 oz. Spinach, tomatoes, approximately 3½ cups sauerkraut, beets and pumpkin are also packed in it. No. 3 CYLINDER CAN 1 qt. 14 fluid oz. Used primarily for fruit and approximately 5¾ cups vegetable juices and contains 46 or 47 ounces. No. 10 CAN 6 lbs. to 8 lbs. Used for vegetables and approximately 13 cups fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores. _KITCHEN TESTED RECIPES FROM CANNED FOODS_ _Preparing attractive, nutritious meals for the family is an aim in every home._ To those who know the economy, convenience, and nutritive value of commercially canned foods, this booklet of recently created and developed recipes from the Canco Testing Kitchen will be a source for new appetizing dishes. To the many who are establishing new homes and planning and preparing meals for the first time, this booklet will provide the needed recipes for the daily menus, whether they be simple or elaborate. The use of commercially canned foods saves many hours in the preparation of fruits, vegetable, fish and meats, and also assures no waste. _TABLE OF CONTENTS_ _SOUPS_ Purée Mongole 3 Corn and Tomato Chowder 3 Fish Tomato Stew 3 _FISH_ Jellied Salmon Mold 5 Baked Salmon with Dressing 5 Lobster Bisque 5 Creole Fish Pie 6 Southern Shrimp 6 Tuna and Apple Salad 6 Deviled Sardines 7 _VEGETABLES_ Savory Vegetables 9 Broiled Corn 9 Carrot and Rice Croquettes 9 Creole Hamburger and Bean Pie 10 Asparagus Croquettes 10 Cheese Sauce 10 Bean Stew 11 Sweet Potato Scones 12 Baked Spinach and Corn 12 Spinach 12 Pork Chops Creole 13 Julienne Beets with Horseradish Sauce 13 Asparagus Luncheon Rolls 13 _FRUITS_ Fruit Dessert Rolls 15 Spiced Fruits 15 Golden Fruit Punch 15 Cranberry and Raisin Pie 16 Fruit Custard 16 Soft Custard 16 Pumpkin Whip 17 [Illustration: Soups] _PURÉE MONGOLE_ 1 No. 1 can Condensed Tomato Soup 1 No. 1 can Condensed Green Pea Soup 2⅔ cups Milk 1 cup ½-inch Bread Cubes 2 tablespoons Margarine or Butter Mix soups together in saucepan; add milk, stirring until well blended. Heat thoroughly. Sauté bread cubes in fat until delicately browned; serve as garnish. Thinly sliced celery may also be used as garnish. _4 to 6 Servings_ _CORN AND TOMATO CHOWDER_ 2 slices Bacon or Salt Pork 1 medium-sized Onion, sliced 2 tablespoons Green Pepper 1 No. 2½ can Tomatoes 1 No. 2 can Cream Style Corn 1 teaspoon Salt ¼ teaspoon Thyme Dash of Pepper Cut bacon into ½-inch slices. Sauté bacon, onions and green pepper in large saucepan. Add tomatoes; mix well. Add corn; season with salt, thyme and pepper. Cover; simmer for 20 minutes. _6 to 8 Servings_ _FISH TOMATO STEW_ 3 medium-sized Potatoes (1½ cups cubed) 4 tablespoons Fat ⅓ cup chopped Onions 2 tablespoons Green Pepper 1 No. 2 can Tomato Juice 1 cup Water 1 teaspoon Salt ⅛ teaspoon Pepper Dash of Thyme 1 7-oz. can Fish Flakes Pare and cube potatoes; sauté with onions in fat until lightly browned. Add green pepper, tomato juice, water, salt, pepper and thyme. Cook until potatoes are tender. Add fish flakes. Simmer for 5 minutes. _4 Servings_ [Illustration: Jellied salmon mold] _JELLIED SALMON MOLD_ 2 tablespoons plain Gelatin ½ cup Cold Water ½ teaspoon Salt Dash of Pepper ¼ teaspoon Worcestershire Sauce 1 Bay Leaf 1 No. 2 can Tomato Juice 2 tablespoons Lemon Juice 1 7-oz. can Salmon 1 tablespoon chopped Onion ½ cup chopped Celery 2 hard cooked Eggs Soften gelatin in cold water. Add salt, pepper, Worcestershire sauce and bay leaf to tomato juice; heat to boiling point. Remove bay leaf; add lemon juice. Pour hot seasoned tomato juice over gelatin. Stir until dissolved. Chill gelatin mixture until slightly thickened. Flake salmon, mix with onion, celery and chopped eggs. Fold mixture into thickened gelatin. Rinse 8-inch ring mold or individual molds in cold water; pour in gelatin mixture. Chill until firm. Unmold on platter; garnish with crisp lettuce and watercress. _6 to 8 Servings_ Note: _1 No. 2 can Tomato Juice Cocktail may be substituted for Tomato Juice and seasonings._ _BAKED SALMON WITH DRESSING_ 1 1-lb. can Salmon 2 cups soft Bread Crumbs ¼ teaspoon Pepper ½ teaspoon Poultry or Fish Seasoning 2 teaspoons minced Onion 2 teaspoons chopped Parsley 2 teaspoons chopped Pickles 3 tablespoons Butter or Margarine, melted ¼ cup Milk Drain salmon, reserving 2 tablespoons liquor; break into large pieces. Place in bottom of medium-sized shallow casserole; add salmon liquor. Mix together remaining ingredients; spread over salmon. Bake in a moderately hot oven at 400°F for about 20 minutes. Garnish with parsley. _4 to 5 Servings_ _LOBSTER BISQUE_ 1 6-oz. can Lobster (1 cup) 3 tablespoons Butter 1 quart Milk, with cream 1½ teaspoons Salt Dash of Pepper Paprika Drain lobster; cut in small pieces. Melt butter in top of double boiler; add lobster; cook 3 minutes. Add milk, salt, and pepper. Heat almost to boiling. Cover; place over hot water; let stand 30 minutes before serving to develop best flavor. Sprinkle with paprika. _Makes 5 cups_ _CREOLE FISH PIE_ ⅓ cup sliced Onions ¼ cup Green Pepper strips 1 tablespoon Butter or Margarine 1 tablespoon Flour ¼ teaspoon Salt ½ No. 2½ can (1⅔ cups) Tomatoes 1 7-oz. can Tuna Fish Sauté onions and green pepper in butter or margarine for about 10 minutes, until soft. Stir in flour and salt, add tomatoes; cook for 10 minutes, stirring constantly. Drain fish; break into large pieces, and place in bottom of greased shallow casserole. Cover with tomato mixture. Sprinkle with corn flake crumbs or buttered bread crumbs; garnish top with several of the cooked onion rings and pepper strips. Bake in a moderate oven 350°F for 15 to 20 minutes until browned. _3 to 4 Servings_ _SOUTHERN SHRIMP_ 1 No. 1 can Shrimp 3 tablespoons uncooked Rice ½ teaspoon Salt ⅛ teaspoon Poultry Seasoning ⅛ teaspoon Celery Salt Dash of Pepper 1 No. 1 can Mushroom Broth ½ cup Milk Clean shrimp (if wet pack, omit salt from recipe). Cook rice in boiling, salted water until tender; drain and rinse in cold water. Add rice, salt, poultry seasoning, celery salt and pepper to mushroom broth and milk in saucepan; heat to boiling. Add shrimp; heat thoroughly. Serve in pastry shells, or over toast. Garnish with parsley. _5 to 6 Servings_ Note: _If thicker sauce is desired add 2 teaspoons flour mixed with small amount of milk and stir into mixture._ _TUNA AND APPLE SALAD_ 1 7-oz. can Tuna Fish 2 medium-sized Red Apples ½ cup chopped Celery 2½ tablespoons Salad Dressing 2 tablespoons Lemon Juice ¼ teaspoon Salt Dash of Pepper Flake tuna fish in a mixing bowl. Core and cut apples in ½-inch cubes to make 1 cup; add to fish; add celery, salad dressing thinned with lemon juice, salt and pepper. Mix lightly with a fork. Serve on crisp lettuce. _4 Servings_ [Illustration: Deviled Sardines] _DEVILED SARDINES_ 1 3¼ oz. can Sardines in Oil 2½ tablespoons melted Butter or Margarine 3 tablespoons Flour 2 teaspoons Prepared Mustard 1 teaspoon grated Onion 1 teaspoon Salt 1 Clove 1 Bay Leaf Dash of Pepper 1½ cups Milk ½ cup chopped Celery 2 hard-cooked Eggs, chopped ⅓ cup coarse Bread Crumbs Drain sardines; cut in ¾-inch pieces. Make white sauce of 1½ tablespoons butter or margarine, flour, seasonings and milk; remove clove and bay leaf. Add celery and fold in eggs and sardines. Spread in a shallow baking dish. Cover with crumbs buttered with remaining butter or margarine. Bake in moderate oven 375°F for 15 minutes until top is browned. _4 Servings_ [Illustration: Savory vegetables] _SAVORY VEGETABLES_ 1 No. 2 can Vegetable (Peas or Green Beans or Spinach or Asparagus, etc.) ½ teaspoon Salt Butter or Margarine Seasonings Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. _4 to 5 Servings_ Note: _Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do NOT throw it away as it contains valuable nutrients._ _BROILED CORN_ 1 No. 2 can Whole Kernel Corn ½ teaspoon Salt Dash of Pepper ½ cup Chili Sauce 1 slice Bacon Drain corn; place in bottom of greased shallow baking dish; add ¼ cup corn liquor, salt and pepper. Spread chili sauce over top. Cut bacon into ¼-inch pieces and garnish. Place in a moderate broiler 375°F for 15 to 20 minutes until bacon is crisp. _6 Servings_ _CARROT AND RICE CROQUETTES_ 1 No. 2 can diced Carrots ⅔ cup uncooked or 2 cups cooked Rice 1 tablespoon Butter or Margarine 2 tablespoons Flour ¼ teaspoon Curry Powder 1 teaspoon Salt Dash of White Pepper 1 teaspoon chopped Onion ⅔ cup Milk 1 Egg ⅔ to 1 cup fine Bread Crumbs Drain carrots, reserving liquor for soup. Cook rice in boiling salted water until tender; drain and rinse with cold water. Mash carrots and mix with rice. Melt butter or margarine in a saucepan; add flour, curry powder, salt, pepper and onion; blend thoroughly; slowly add milk. Continue cooking, stirring constantly until thick. Mix sauce thoroughly into carrot mixture. Chill for at least 20 minutes. Shape mixture for croquettes, using 1 heaping tablespoon for each. Beat egg slightly; add two tablespoons water. Dip croquettes into bread crumbs, then into egg and again into crumbs. Chill until ready to fry. Fry in small amount of hot fat in skillet until nicely browned. Serve with white parsley sauce. _10 Croquettes—5 Servings_ _CREOLE HAMBURGER AND BEAN PIE_ 1 tablespoon Fat 4 tablespoons minced Onions 1 tablespoon chopped Green Pepper ½ lb. ground Beef ½ (6-oz.) can or 6 tablespoons Tomato Paste ½ No. 2½ can or 1¾ cups Tomatoes ½ No. 2 can or 1¼ cups String Beans ½ teaspoon Salt ¼ teaspoon Garlic Powder or a Garlic Clove Dash of Thyme Dash of Celery Seed Dash of Pepper ½ Recipe for Drop Biscuits Melt fat in saucepan; sauté onions, pepper and meat. Add tomato paste, tomatoes and ¼ cup bean liquor. Add salt, garlic powder or garlic clove, thyme, celery seed and pepper; simmer for 20 minutes. Remove garlic clove; add drained beans; pour into 1½-quart casserole dish. Make biscuit dough; drop by large spoonfuls over top of mixture. Bake in a hot oven 425°F for about 20 minutes until biscuits are done. One 4-oz. can of sliced mushrooms may be drained and added to this recipe, if desired. _6 Servings_ _ASPARAGUS CROQUETTES_ 1 No. 2 can Asparagus Tips (or No. 1 square can) 2 tablespoons Water Dash of Salt Dash of Pepper Dash of Celery Salt 1 Egg ⅔ cup dry fine Bread Crumbs 3 tablespoons Fat Drain asparagus, reserving liquor for soup. Add water, salt, pepper and celery salt to egg; beat slightly. Roll asparagus in bread crumbs; dip into beaten egg; re-roll in bread crumbs. Sauté breaded asparagus in a skillet of hot fat until golden brown, turning occasionally. Serve with a cheese sauce or chili sauce. _4 to 5 Servings_ _CHEESE SAUCE_ 1½ tablespoons Butter or Margarine 1½ tablespoons Flour ½ teaspoon Salt Dash of Pepper 1½ cups Milk ¾ to 1 cup grated Cheddar Cheese Melt butter or margarine in a saucepan. Add flour, salt and pepper; blend thoroughly. Add milk slowly. Continue cooking, stirring constantly until sauce has thickened. Sprinkle cheese in slowly, stirring constantly until melted and well blended. _Approximately 1¾ cups of Sauce_ [Illustration: Bean stew] _BEAN STEW_ 1 No. 2 can Kidney Beans or Soya Beans 1 cup chopped Celery 1½ cups canned Tomatoes ¼ cup chopped Green Pepper 1 tablespoon minced Onion 1 teaspoon Salt Dash of Dry Mustard ½ teaspoon Worcestershire Sauce ⅛ teaspoon Thyme Drain beans, reserving liquor. Add enough water to liquor to make a cup. Pour into saucepan. Add celery, tomatoes, green pepper, onion, salt, mustard, Worcestershire sauce and thyme to liquor. Simmer in a covered saucepan for 20 minutes, until celery and green peppers are tender. Add kidney beans and reheat. Thicken if desired, by adding ½ teaspoon of flour dissolved in 2 tablespoons of cold water and simmer for 5 minutes longer. Serve with cooked rice or macaroni and a green salad. _5 Servings_ _SWEET POTATO SCONES_ 1⅔ cups sifted Enriched White Flour 4 teaspoons Baking Powder ½ teaspoon Salt 1 tablespoon Brown Sugar ¼ cup Shortening ½ No. 2½ can (1¾ cups) solid packed Sweet Potatoes 1 Egg, beaten ¼ cup Milk 2 teaspoons Orange Rind Sift together flour, baking powder, salt and brown sugar. Add mashed sweet potatoes, mix well. Cut in shortening with pastry blender or two knives until consistency of coarse cornmeal. Add beaten egg, milk and orange rind; stir quickly until well mixed. Turn on lightly floured board and knead lightly. Press or roll until 1 inch thick; cut in diamond shapes. Place on a greased cookie sheet. Bake in a hot oven 425°F for 20 minutes. Serve with salad, creamed chicken or ham. _10 Scones_ _BAKED SPINACH AND CORN_ 1 No. 2½ can Spinach, drained 1 teaspoon Vinegar 1 tablespoon Butter or Margarine 1 tablespoon minced Onion 1 No. 2 can Cream Style Corn ½ teaspoon Salt Dash of Pepper 1 slice partially cooked Bacon Place drained spinach in greased baking dish. Sprinkle vinegar over spinach. Melt butter or margarine in a saucepan; sauté onions; add corn, salt, and pepper; stir well; pour over spinach. Place bacon on top; brown in a hot oven 425°F for 25 minutes. _6 Servings_ _SPINACH_ 1 No. 2½ can Spinach ¾ teaspoon Dry Mustard 1 teaspoon Sugar ½ teaspoon Salt 1 tablespoon Butter or Margarine 1 tablespoon Vinegar 1 hard-cooked Egg Drain spinach, chop slightly. Add mustard, sugar, salt, butter or margarine and vinegar to liquor; boil rapidly in a saucepan to about ¼ cup. Add spinach; heat thoroughly. Garnish with chopped or sliced egg. _6 Servings_ _PORK CHOPS CREOLE_ 4 Loin Pork Chops 3 tablespoons Flour 1 teaspoon Salt ¼ teaspoon Pepper ¼ teaspoon Garlic Salt ¼ teaspoon Thyme 4 slices Onion ½ cup uncooked Rice 1 No. 2 can Tomatoes Dredge pork chops in flour seasoned with one half of the salt, pepper, garlic salt and thyme. Brown chops in a little fat. Place chops in bottom of casserole dish; top with slices of onion and rice. Season tomatoes with remaining salt, pepper, garlic salt and thyme. Pour tomatoes over rice and chops. Bake, covered, in a moderate oven 350°F for one-half hour. Remove cover and continue to bake another half hour, basting occasionally. _4 Servings_ _JULIENNE BEETS WITH HORSERADISH SAUCE_ 1 No. 2 can Julienne Beets 1 tablespoon Vinegar 1 tablespoon Butter or Margarine ¼ teaspoon Salt 2 tablespoons Flour 1 cup Evaporated Milk 2 tablespoons prepared Horseradish Drain beets, reserving liquor; add vinegar and water to liquor to make 1 cup. Melt butter or margarine in a saucepan; add salt and flour; blend thoroughly. Add evaporated milk; then add beet liquor slowly. Continue to cook, stirring constantly until sauce thickens. Add horseradish and beets. Heat thoroughly, stirring occasionally. _5 to 6 Servings_ _ASPARAGUS LUNCHEON ROLLS_ 1 No. 2 can Asparagus Tips (or No. 1 square can) 8 to 10 thin slices Enriched White Bread ⅓ cup Butter or Margarine ⅓ cup grated American Cheese Drain asparagus, reserving liquor for soup or vegetable cocktail. Remove crusts from bread; brush both sides with melted butter or margarine. Roll slices of bread tightly around 2 to 3 spears of asparagus, starting at one corner and rolling diagonally. Fasten ends with toothpicks. Place on greased baking sheet; sprinkle with cheese. Bake in a hot oven 450°F for 10 minutes until toast is browned. Serve as a hot sandwich with salad. _4 to 5 Servings_ [Illustration: Fruit dessert rolls] _FRUIT DESSERT ROLLS_ 1 No. 1 Tall can Fruit Cocktail ⅓ cup Sugar 1 cup sifted All-Purpose Flour 2 teaspoons Baking Powder ½ teaspoon Salt 3 tablespoons Shortening ¼ cup Milk ½ tablespoon Butter or Margarine 2 tablespoons Brown Sugar ½ teaspoon Cinnamon ¼ teaspoon Nutmeg 2 teaspoons Lemon Juice ½ teaspoon Lemon Rind Drain fruit; add water to juice to make 1 cup. Pour sugar and juice into a saucepan; boil for 10 minutes. Sift flour, baking powder and salt into a mixing bowl; cut in shortening. Gradually add milk until flour sticks together but is rather dry. Roll biscuit dough into a narrow oblong piece about ¼-inch thick. Spread fruit over dough; dot with butter or margarine. Mix together brown sugar, cinnamon and nutmeg; sprinkle over fruit; then sprinkle with lemon juice and lemon rind. Roll as for jelly roll. Cut into 1½-inch slices. Place rolls into a greased oblong baking dish. Pour in hot syrup. Bake immediately in a hot oven 450°F for 25 minutes. Serve plain, with cream or with hard sauce. _6 Servings_ _SPICED FRUITS_ 1 No. 2½ can Fruit Cocktail ¼ teaspoon Dry Mustard ⅛ teaspoon Ground Cloves ⅛ teaspoon Cinnamon 1 tablespoon Lemon Juice or Vinegar Drain fruit juice into saucepan; add spices and lemon juice or vinegar. Boil juice until reduced to about ½ the amount. Add fruits; heat thoroughly. Serve hot or cold as a relish with meats or chicken. _Makes 3 cups_ _GOLDEN FRUIT PUNCH_ 3 tablespoons Tea 1 quart Boiling Water 3 cups Sugar 5½-oz. can Lemon Juice 1 No. 2 can Orange Juice 1 No. 2 can Grapefruit Juice 1 No. 2 can Pineapple Juice 5 quarts of coarsely crushed Ice Pour boiling water over tea; allow it to steep for 3 minutes. Strain and dissolve sugar in tea; cool. Add chilled lemon, orange, grapefruit, pineapple juices. Add coarsely crushed ice. Garnish with mint, pineapple sticks and cherries; or curls of lemon and orange rind; or with orange, banana, strawberry slices. _Approximately 30 (6-oz.) servings—45 (½ cup) servings_ _CRANBERRY AND RAISIN PIE_ ½ cup Seedless Raisins 1 cup Boiling Water 2 tablespoons Sugar 1 tablespoon Cornstarch 1 tablespoon Lemon Juice 1 No. 300 can Whole Cranberry Sauce 1 8-inch unbaked Pastry Shell Cook raisins in boiling water for 10 to 15 minutes. Drain and add water to raisin liquor to make 1 cup. Mix sugar and cornstarch together in a saucepan. Slowly add liquor; cook 10 to 15 minutes, stirring constantly until clear and thick. Add lemon juice, raisins and cranberry sauce; blend thoroughly. Pour mixture into pastry shell; place strips of pastry over top, lattice fashion. Bake in a hot oven 425°F for 40 minutes. _6 Servings_ _FRUIT CUSTARD_ 1 No. 2½ can Sliced Peaches or Apricot Halves 2 cups Milk ¼ teaspoon Salt 3 Eggs, separated ¼ cup Sugar 1 tablespoon Flour 6 tablespoons Sugar ½ teaspoon Vanilla Chill fruit. Scald milk and salt in top of double boiler. Beat yolks until light and creamy. Add ¼ cup sugar and flour. Stir some hot milk into egg mixture. Stir mixture into remaining milk in double boiler; continue stirring over hot water until custard thickens and coats spoon. Remove; add vanilla and chill. Drain fruit; place in serving dish. To make meringue beat egg whites until stiff; then gradually beat in sugar. Drop by heaping tablespoons into a skillet of hot water for 3 to 4 minutes. Remove carefully with slotted spoon and drain well; place over fruit. Pour in chilled custard. Garnishes of slivered almonds or chocolate bar may be used if desired. _6 Servings_ _SOFT CUSTARD SAUCE (For use on Pumpkin Whip)_ ⇒ 2 Egg Yolks, slightly beaten 2 tablespoons Sugar ½ teaspoon Salt 1 cup Milk, scalded ¼ teaspoon Vanilla Combine egg yolks, sugar and salt in top of double boiler. Slowly add milk and stir until sugar is dissolved. Cook over hot water, stirring constantly, until custard coats spoon; remove from heat; cool quickly by setting pan in cold water. Add vanilla. _Approximately 1¼ cups Sauce_ [Illustration: Pumpkin whip] _PUMPKIN WHIP_ 1 cup canned Pumpkin ½ teaspoon Salt ¼ teaspoon Nutmeg ¼ teaspoon Cinnamon 2 Egg Whites ¼ cup Sugar Mix pumpkin thoroughly with ¼ teaspoon salt, nutmeg and cinnamon. Beat egg whites and ¼ teaspoon of salt until stiff; gradually add sugar, beating thoroughly after each addition. Fold in spiced pumpkin. Chill thoroughly. Serve in sherbet glasses with chilled Soft Custard Sauce. Lady fingers or sponge cake and candied fruits are desirable garnishes. _4 Servings_ [Illustration: CANCO tested] _Home Economics Section_ American Can Company 230 PARK AVENUE, NEW YORK 17, N. Y. D11-925 B.P.—Printed in U.S.A. Transcriber’s Notes —Silently corrected a few typos. —Sorted the Table of Contents to match the order of recipes in the text. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. *** END OF THE PROJECT GUTENBERG EBOOK KITCHEN TESTED RECIPES FROM 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. 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