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 ( I I O the humane reader who is likewise gifted 
 
 ^ I ^ with a Uvely imagination there is actual 
 
 J>\[_ pathos in the efforts made through im- 
 
 memorial ages, to preserve for the use of 
 
 mankind what Scripture has taught us to call "the 
 
 kindly fruits of the earth." 
 
 When Science was in her cradle, even the im- 
 perfect appreciation of the nutritive, alterative and 
 curative properties of esculents and fruits created the 
 desire to preserve them for use when they are out of 
 season. Natural instinct, which civilization has 
 blunted, not destroyed in the human race, detected 
 the values of that which is the life and essence of all 
 green and growing things — Succulence. What we 
 would be without the bounding blood, foods are 
 when the sap is extracted or -solidified. 
 
 The supreme importance of fruits and vegetables 
 in the dietary of Man cannot be over-estimated. The 
 succulence of which I have spoken regulates the bil- 
 iary secretions and the action of the digestive organs, 
 and purifies the blood. Drain off the sap from these, 
 and we have tissue and fibre that tax the assimilative 
 powers of organs we would strengthen. Yet for a 
 long line of centuries, mankind knew but two 
 methods of protracting the usefulness of the most 
 precious proclucts Mother Earth offers her children. 
 These were Desiccation and Salt. We need not go 
 back to the period ante-dating the Christian Era 
 when the sons of Ishinael dried the yield of the date- 
 palm, subjected it to powerful pressure, and packed 
 it into bags for the daily food of caravans toiling over 
 trackless wastes of sand where no vegetation ever 
 struck root. Nor to the savage tribes of Tartary and 
 their rations of dried horseflesh. Nor yet to North- 
 ern nomads with their winter diet of parched maize 
 
 Page Two 
 
 ©CI.A277979 
 
1 and jerked buffalo meat. The Arab was not supposed 
 
 ^ to comprehend that date-juice became granulated 
 
 - sugar, the pulp of the fruit tough and innutritions, 
 
 I and the skin parchment. Nor Tartar and Indian to 
 
 ct give thought to the like transformation of juicy flesh 
 
 Mnto "hides and leather." 
 "^ Within my own recollection, and after the mag- 
 netic telegraph had circled the earth, and steam-ships 
 were making the far isles of the sea our neighbors, 
 housewife and agriculturist held steadily to Salt and 
 Desiccation as the prime agents in the endeavor to 
 carry over into winter the life-giving foods of bounti- 
 ful summer and autumn. We stewed down fruits in 
 sugar until they lost all distinctive flavor. We dried 
 apples, beans, peas, corn and tomatoes in the sun. 
 When we hit upon the expedient of salting down 
 green corn, then shutting out the air by pouring lard 
 upon the surface, we were proud of the achievement. 
 
 How universal throughout civilized nations was 
 the yearning to perpetuate the gracious influence of 
 the aforesaid "kindly fruits", is illustrated by the 
 offer of the French government in 1795, of a prize 
 of what would be in our currency, two thousand four 
 hundred dollars, "for the most practical method of 
 preserving Food." The sum was equivalent to 
 double that amount in our day. Yet it was fourteen 
 years before any record of a successful attempt to 
 solve the mighty problem was recorded. 
 
 Then appeared a "Monograph upon the Art of 
 Preserving Animal and Vegetable Substances", ap- 
 proved and paid for by the National Authorities ap- 
 pointed to undertake the task. One Nicholas Appert 
 signed a receipt for the prize money. 
 
 In a most interesting, instructive and suggestive 
 lecture delivered at the recent Pure Food Exhibition 
 in New York City, by Mr. Hugh S. Orem, Presi- 
 dent of the Booth Packing Company of Baltimore, 
 he says: 
 
 "From that time to the present, Appert has been 
 regarded as the Father of a Science which has proven 
 
 Page Three 
 
to be a boon to all mankind. To perpetuate his 
 memory France has erected a monument of endur- 
 ing bronze." 
 
 Yet, forty years thereafter, we find scientific men 
 shaking doubtful heads over the claims of daring ad- 
 venturers into the realm of practical demonstration 
 of the possibility of preserving fruits and vegetables 
 for an indefinite period by subjecting them to intense 
 and continued heat and sealing them up in boiling 
 hot air-tight cans. 
 
 The infant and audacious industry dealt for sever- 
 al years with tomatoes and peaches only. We paid 
 gladly fifty cents for a quart-can of tomatoes, and a 
 dollar for the same quantity of peaches. One of my 
 earliest investments in table delicacies after I went to 
 housekeeping was an order upon a New Jersey Can- 
 ning Company for three dozen cans of peaches, for 
 which the bill was thirty-six dollars! 
 
 This was in 1857. 
 
 It was a far cry from the French savant of the 
 eighteenth century and his discovery of a half-truth, 
 to the prince of Physicists who wrought with the 
 "eternal patience" which was Michael Angelo's 
 definition of genius, through a score of years, to es- 
 tablish or refute the hypothesis of ' ' spontaneous gen- 
 eration"- Meanwhile, humbler toilers were work- 
 ing their way slowly but surely toward the same goal. 
 If spontaneous generation of malevolent germs were 
 a myth, reasoned the physicist, decomposition might 
 be averted indefinitely by killing malevolent bacteria 
 in any substance and excluding the germ-laden air 
 from it permanently. The un-scientific Canner 
 learned by actual experiment, that putrefaction might 
 be kept at bay by heating his fruits or vegetables and 
 sealing them while at the boiling point. 
 
 Still working along the same lines — the one in the 
 interests of abstract Science, the other with a definite 
 and practical end in view — the seekers after truth ar- 
 rived at the same conclusion. 
 
 In 1874, Tyndall submitted to the Royal Society 
 
 Page Four 
 
the results of his attempts to steriUze infusions of 
 cucumber, beetroot, turnip, parsnip, new and old 
 hay, by boiling. He alludes to "astonishing cases 
 of resistance to sterilization" registered by other and 
 eminent physicists. He had tried to sterilize each 
 and all of the substances named, and established as 
 an incontrovertible fact that, whereas, living bacteria 
 were killed by continued boiling for from half an 
 hour to forty minutes, the hardier germs (what the 
 unscientific would describe as ' ' eggs ' ' ) retained the 
 principle of life, and developed into activity after the 
 infusion 'cooled. 
 
 Says one of the great man's disciples: 
 
 *' Professor Tyndall found that he could not ster- 
 ilize an infusion of old hay without boiling it con- 
 tinuously for several hours. ' ' Our intelligent Canner 
 had not waited for the magnate's dictum. Read the 
 following extract from a recent report of the manner 
 of securing vegetables against the chances of decom- 
 position, issued by a prominent firm of manufacturers 
 of "Canned Goods": 
 
 "Think of cooking corn under pressure at 250 
 degrees, sixty-five minutes ! Of cooking peas under 
 pressure at 245 degrees for forty-five minutes, and 
 compare it with the methods of the housewife used 
 in the home where fruits and vegetables are to be 
 served on the table." 
 
 This matter of sterilization was practically un- 
 known to our ancestors. Even in hospitals, the 
 imminent importance of destroying bacteria that 
 might cling to instruments in the operating room, 
 received hardly a thought. Now, lancet, forceps and 
 scalpel — the very scissors used by the nurse in clipping 
 the threads of a bandage — are passed through the 
 scalding bath before they approach the patient. Our 
 children are taught that to eat with dirty hands is not 
 only slovenly, but dangerous. 
 
 Yet — and herein is mystery! — the methods of the 
 conscientious Canner sound to us like fairy tales and 
 exaggerations ludicrouslv incredible. 
 
 Page Five 
 
For example-^when we hear that peas are passed 
 through three waters — two cold, aad one hot, before 
 they are (automatically) put into the cans to be cook- 
 ed, and that, in the process, they are not touched by 
 the human hand except **when they pass along an 
 endless white rubber belt where the cleanest young 
 women pick out a broken pod or discolored pea, 
 should there happen to be one." 
 
 Or, that the Highest class of canning establish- 
 ments are situated in the immediate vicinity of 
 "truck-farms", with the express design of harvesting 
 the products when they are in their freshest and 
 most succulent prime, and that they are never touch- 
 ed by unclean hands or bruised by ungentle handling. 
 
 That — under the action of the Pure Food Laws 
 which are proving Heaven's own benediction to our 
 generation, it is not practicable to use other preserv- 
 atives than Heat in the preparation of fruits and veg- 
 etables, etc. , for the market. 
 
 I am persuaded that much that I have said will 
 be as novel to my readers as it was to myself \^ hen I 
 entered upon a careful study of this subject. Certain 
 abuses in the Canning Industry had aroused my in- 
 dignation years ago to the extent of tabooing what 
 the English call " tinned provisions " in the regula- 
 tion of my family bills-of-fare. I am now moved to 
 this explanation by a sense of justice and the desire 
 to help my fellow-housewife to furnish her table with 
 the most wholesome and palatable food the market 
 affords. 
 
 In conclusion, let me enjoin upon the cook who 
 uses the recipes making up the rest of my pamphlet 
 obedience to an inflexible law in the management of 
 canned foods. Never turn the contents of a newly- 
 opened can directly into the vessel in which they are 
 to be cooked. If I have not prefaced each recipe 
 by this injunction, it is from fear of tediousness in 
 the repetition. 
 
Lobster Bisque 
 
 Turn the lobster from the can an hour before using, and set 
 in the ice chest. Remove all bits of bone and chop the fish fine. 
 Take out the coral and lay it to one side. When the lobster is 
 minced, measure it. There should be two cupfuls of it. Cover the 
 bits of coral with a quart of boiling water, simmer for five minutes, 
 and pour through a coarse strainer, rubbing the coral to make it go 
 through the perforations. Put the minced lobster into a saucepan, 
 add a cupful of cracker-dust and the coral-water, bring to a boil, 
 season with salt and paprica and stir in four tablespoonfuls of butter. 
 Cover closely,and set at the side of the range. Simmer for twenty 
 rninutes, stirring every five minutes to prevent scorching. Put a 
 pinch of baking soda into a quart of rich milk, and heat this in a 
 double-boiler. When scalding hot, pour into it the lobster mixture, 
 teating all hard. Serve with slices of lemon. 
 
 Oyster Bisque 
 
 Open a can of oysters, drain off the liquid and put it into a 
 porcelain-lined saucepan ; season with salt and paprica. Bring to the 
 scalding-point. Have the oysters chopped fine, and, when the liquor 
 is very hot, stir these into it, and bring to a boil. While the oysters 
 are heating put into another saucepan a cupful of hot milk, add a 
 pinch of soda, and thicken with a paste made of a tablespoonful of 
 butter rubbed into one of cornstarch. Thicken with the milk still 
 more by adding three heaping tablespoonfuls of fine cracker-crumbs, 
 then put in the minced oysters and liquor. Boil up once, stirring all 
 the time, and serve. 
 
 Oyster Stew 
 
 Turn the contents of a can of oysters into a saucepan after 
 airing half an hour. Into a double-boiler put a quart of skimmed 
 inilk, adding to it a pinch of soda. Set the milk over the fire, and stir 
 into it a great spoonful of butter. When this has melted, set the 
 double-boiler at the side of the range where it will keep hot, but will 
 not boil. Set the oysters and liquor over the fire ; bring to a 
 hard boil, and put them into the heated milk. Serve with oyster 
 crackers. 
 
 Clam Chowder 
 
 For this popular dish use two cans of clams and a can of 
 tomatoes. Open the cans of clams and drain off the liquid, reserv- 
 ing it for the chowder. In the bottom of a large pot fry a half-pound 
 of salt pork that has been minced very fine, and when it is rather 
 crisp add one onion, minced. Cook the onion to a light brown and 
 pour into the pot the contents of a can of tomatoes, a dozen potatoes, 
 peeled, parboiled and cut into dice, a dozen allspice and a dozen cloves 
 in a little cheese-cloth bag, a saltspoonful of cayenne pepper and two 
 quarts of cold water. Cover and cook for three hours. 
 
 Break eight pilot biscuit in enough warm milk to cover them. At the 
 
 Page Seven 
 
end of the time mentioned take th,^ cover from the chowder-pot and 
 pour into the chowder the soaked pilot biscuit, the clam liquor and the 
 clams, chopped coarsely. Stir well, put the lid on the pot again, 
 and cook for a half-hour longer. Remove the spice-bag before 
 serving. 
 
 Cream of Corn Soup 
 
 Chop the contents of a can of corn very fine, first draining off 
 the liquid. Put the liquid and corn in a saucepan, add a cup of 
 water and simmer for fifteen minutes, closely-covered. Add salt 
 and pepper and a heaping teaspoonful of sugar. Rub to a paste two 
 tablespoonfuls of butter and two of flour, and pour upon them in a 
 saucepan a quart of rich milk into which a pinch of soda has been 
 stirred. Stir until like smooth cream, then add the corn-puree. As 
 soon as the soup is scalding-hot, take from the fire, and pour it upon 
 the yolks of two eggs, beaten very light, whipping the eggs all the 
 while that you are adding the soup. Serve at once in heated soup- 
 plates. This is a delicious puree. 
 
 Cream of Pea Soup 
 
 Turn the liquor from a can of peas, and cover them with cold 
 water. In twenty minutes drain the peas, cover with a pint of slightly- 
 salted hot water, and boil until very soft, adding a lump of sugar while 
 cooking. Rub through a colander "into a pint of milk that has been 
 heated and thickened with a paste of a tablespoon ful, each, of butter 
 and flour. Return to the fire for a minute,, whipping hard while it is 
 reaching the scalding-point, then serve. 
 
 Green Pea Soup 
 
 Turn the contents of a can of peas into a saucepan, add a half- 
 dozen sprigs of parsley and several sprays of mint. Boil until the 
 peas are broken and soft, season them with a little sugar and salt and 
 pepper to taste. Rub through a fine colander ; return to the fire 
 and stir into the liquid a great spoonful of flour rubbed into one of 
 butter. Stir until quite thick, then add a pint of mutton-stock, bring 
 to a boil and take from the fire. In the bottom of each soup-plate 
 lay half-a-dozen tiny dice or squares of fried bread, and pour the 
 soup upon these. 
 
 Cream of Spinach Soup 
 
 Turn out the contents of a can of spinach and chop the vege- 
 table very, very fine. Thicken a quart of milk with a tablespoonful 
 of butter rubbed to a paste with a tablespoonful of cornstarch, adding 
 a pinch of soda, and keep hot in a double-boiler at the side of the 
 range while you add to the spinach a cup of hot salted water, a tiny 
 pinch of soda, and seasoning to taste. Cook for five minutes, or until 
 the boiling point is reached, then rub the spinach through a colander 
 into the milk, beating this steadily. Take from the fire and serve at 
 once. 
 
 Tomato Soup 
 
 Into a quart of soup-stock that has been skimmed and seasoned, 
 turn the contents of a can of tomatoes. Put over the fire, bring to a 
 boil and cook for ten minutes. Run through a fine strainer, re- 
 
 turn to the fire, season with salt, pepper, and a few drops of kitchen- 
 boquet, and stir in two heaping tablespoonsful of raw rice that has 
 been carefully washed. Set the soup where it will simmer gently, 
 but not boil hard. When the rice is tender, add a teaspoonful of 
 granulated sugar to the soup, and serve. 
 
 Page Eight 
 
 I 
 
Cream of Tomato Soup 
 
 Rub the contents of a can of tomatoes through a strainer, and 
 put over the fire with a heaping teaspoonful of granulated sugar, 
 a teaspoonful of onion juice and a pinch of baking soda. When the 
 tomatoes are scalding hot, cook together in another saucepan two 
 tablespoonsful of butter and a heaping tablespoonful of flour, and 
 pour upon them a quart of fresh milk. When this has been stirred 
 to the consistency of rich cream, season the tomatoes with salt and 
 pepper to taste and beat the milk gradually into them. Take at once 
 from the fire, turn into bouillon-cups or soup-plates, and put a large 
 spoonful of unsweetened whipped cream on the surface of each plate 
 or cup of soup. 
 
 Tomato and Corn Broth 
 
 Into a saucepan put three tablespoon fuls of butter and, when 
 this is hissing-hot, two small onions, peeled and minced, adding a 
 bay-leaf and three black peppers. Cook for a moment, stirring 
 
 to prevent ingredients browning. Put into the saucepan a table- 
 spoonful of flour, and, when this has cooked several minutes, turn in 
 a can of tomatoes previously seasoned with sugar, salt and white 
 pepper to taste. Stir for five minutes, add two cups of boiling water 
 and simmer for ten minutes. Pour the mixture through a soup- 
 strainer into another pot in which are the contents of a can of corn 
 chopped fine. Simmer for ten minutes more, add a gill of cream in 
 which a heaping teaspoonful of corn-starch has been stirred, and, 
 when scalding hot, take from the fire and beat the soup into the 
 whipped yolks of two eggs. Serve at once. 
 
 NATURES SURROUNDINGS MIGHT SUGGEST SOMETHING PALATIAL 
 
 But a husinesi which is helping thousands and helping to feed more millions claim it. H-'hat could 
 
 he more suggestiz'e of cleanliness and purity than a canned food factory with such 
 
 environments? Yet it is only one of our hundreds. 
 
 Page Nine 
 
7^^J\^ 
 
 Creamed Oysters 
 
 Open a can of oysters several hours before using them, and 
 empty the contents into a bowl. Drain off the liquor, and heat it. 
 Stir a pinch of baking-soda into a cup of rich milk. Cook together 
 three tablespoonfuls of butter and two tablespoonfuls of flour, and, 
 when they are well-blended, pour upon them the hot oyster-liquor 
 and the cup of milk. Beat for a moment, then add the oysters. Cook, 
 stirring, until the oysters are very hot and the sauce smooth and thick. 
 Take from the fire, pour a little of the sauce upon a beaten egg, whip- 
 ping this all the time, return the egg and sauce to the oyster mixture, 
 put over the fire for a minute, stirring hard, season with salt and white 
 pepper, and pour the smoking mass upon rounds of buttered toast. 
 Set in the oven for a minute and serve. 
 
 Broiled Oysters 
 
 Drain the oysters, wipe dry, dip in cracker-dust, then in beaten 
 egg, then in cracker-dust again, and set in the refrigerator .until the 
 coating stiffens. Lay on a buttered broiler, and broil over clear coals 
 to a golden brown. Serve with sliced lemon. 
 
 Fried Oysters 
 
 Prepare as in the last recipe, and when the coating of crumbs 
 is stiff fry in deep fat to a rich brown. 
 
 Scalloped Oysters 
 
 Drain the liquor from canned oysters. Put a cupful of crumbs 
 into a bowl and pour over them the oyster-liquor. Butter a pudding- 
 dish and put into the bottom of it a layer of the oysters, cover with 
 soaked crumbs, sprinkle with salt and pepper, ancl pour in several 
 spoonfuls of well-seasoned white sauce. Put in more oysters and 
 crumbs, and more sauce, and proceed in this way until all the oysters 
 are used. Pour over the top layer the remainder of the white sauce, 
 sprinkle with dried crumbs, dot with butter and set in the oven 
 to bake for twenty minutes. 
 
 Oysters and Bacon 
 
 Fry slices of breakfast bacon crisp, but do not allow them to 
 burn. Take out the bacon and arrange it about the edge of a platter, 
 and set in the open oven. Have the contents of a can of oysters 
 opened several hours before hand, and the liquor drained from the 
 oysters. Each oyster must be dipped in egg, then in cracker-dust and 
 set aside for an hour. When the bacon is removed from the pan, set 
 the pan back on the range and lay in it carefully the breaded oysters. 
 Fry until brown on one side, then turn and brown on the other. Ar- 
 range the fried oysters in the middle of the platter, with the bacon 
 about the edge, and serve. The bacon gives the oysters a delicious 
 flavor. 
 
 Page Ten 
 
Panned Oysters 
 
 Cut rounds of toasted bread to fit in the bottoms of small 
 pate-pans. On each round lay six canned oysters, and pcnir over 
 them two tablespoonfuls of liquor drained from the oysters. Add 
 bits of butter, and season to taste. Bake for ten minutes and serve 
 in the pans in which they were cooked. 
 
 Clam Fritters 
 
 Drain the liquor from a can of clams. Chop them fine, season- 
 ing* with salt and pepper. Beat two eggs very light, stir into them 
 a cupful of milk, a gill of clam liquor and two cups of fiour that has 
 been sifted twice with a saltspoonful of salt and two level teaspoon- 
 fuls of baking-powder. When ready to fry the fritters, have deep fat 
 at the boiling-point, beat the chopped clams into the batter, and drop 
 this by the spoonful into the boiling fat. Cook to a golden brown, 
 drain in a heated colander, and serve at once. 
 
 Clam Pie 
 
 Make a really good puff paste, and line the sides of a deep 
 pudding dish, reserving enough for the upper crust of the pie. Do not 
 have any bottom crust. Turn the contents of a can of clams into a 
 saucepan and add to them enough water to make two small teacup fuls 
 of liquid. It is well to measure the liquor from the can of clams be- 
 fore heating so as to be sure to have just the right quantity of 
 liquid. Stir in a tablespoonful of butter and cook all together for five 
 rninutes. Add a cup of milk in which a saltspoonful of soda has been 
 dissolved, stir in three stalks of celery chopped very fine, and the 
 yolks of three eggs. Season to taste. Invert a teacup in the centre 
 of the deep dish, pour the clam mixture around it, fit on an upper crust, 
 and bake to a golden-brown. 
 
 Lobster a la Newburg 
 
 Drain the liquor from a can of lobsters, and remove all 
 bones from the fish. Break, — not cut, — the meat into bits about an 
 inch long. Melt two tablespoonfuls of butter in a double-boiler, and 
 stir the lobster-meat into this, seasoning it with salt and cayenne. 
 Heat in a double-boiler a cup of cream, stirring into it a pinch of 
 soda. Beat the yolks of three eggs very light. When the lobster is 
 very hot, pour on it the heated cream, and stir in gradually the beaten 
 yolks. Stir until the mixture thickens, but do not allow it to cook 
 long enough to curdle the eggs. Add a wineglassful of sherry and 
 serve immediately. 
 
 Lobster Croquettes 
 
 Drain the liquor from a can of lobster and cut the meat very 
 fine. Heat a teacupful of rich milk, thicken it with a paste made 
 by rubbing together two teaspoon fuls, e^ch, of butter and flour. 
 Stir in the lobster-meat, the yolks of two hard-boiled eggs, rubbed 
 smooth, and a half-cup of fine bread-crumbs. Season to taste with 
 salt and cayenne, add the beaten yolks of two eggs, stir until very hot, 
 and turn out upon a dish to cool. When very cold, form with floured 
 hands into croquettes, roll in cracker-dust, then in beaten egg, then in 
 cracker-dust again, and set aside in a cold place to stiff^en. When stiff, 
 drop into deep, boiling fat, and fry to a golden-brown. 
 
 Crab croquettes may be made by the same recipe. 
 
 Page Eleven 
 
Lobster Pates 
 
 m 
 
 Line well-greased pate-pans with rich, puff pastry. Make a 
 good white sauce. Have the canned lobster cut into small pieces of 
 uniform size and stir these into the white sauce. Season to taste, and 
 pour the mixture into the pate-pans. Fit rounds of pastry upon 
 the pate-pans, and set them in the oven. Bake to a golden-brown, and, 
 with a sharp knife, lift out carefully, taking care not to break the 
 pastry. 
 
 Devilled Crabs 
 
 Flake canned crab-meat into tiny bits. Stir into it a gill of 
 cream, a tablespoonful of melted butter, a tablespoonful of lemon- 
 juice, a hard-boiled egg, minced fine, and season highly with cayenne 
 pepper, a dash of Tobasco, and salt. Turn the mixture into buttered 
 scallop-shells made of tin, china or silver, sprinkle with buttered 
 crumbs, and bake until the crumbs are brown. 
 
 Buttered Shrimps 
 
 Turn the shrimps out of the can, and wash them in cold water. 
 Drain, and pat dry between the folds of a clean dish-towel. Put into 
 a frying-pan two tablespoon fuls of butter, and lay the shrimps in this 
 when it is heated. Stir until very hot, then pour in a half-gill of 
 boiling water, a tablespoonful of tomato catsup mixed with a tea- 
 spoonful of lemon-juice and dash of paprica. Bring to a boil, 
 and turn upon buttered toast. 
 
 Salmon Steak 
 
 Use a large can of salmon steak, and, in turning out, be careful 
 not to break the fish. Drain it from the oil in which it is canned. Rub 
 the wires of the broiler with butter and lay the steak on them, broil- 
 ing it lightly on one side before turning and broiling it on the 
 other. Transfer to a hot platter, rub well with melted butter 
 and squeeze lemon-juice on the fish. Sprinkle with minced parsley 
 and serve. 
 
 Salmon Cutlets 
 
 Drain canned salmon and flake to a smooth mass, adding a raw 
 egg. well-beaten, a handful of dry crumbs, a pinch of mace, a dash of 
 paprica, and a cupful of white sauce. Mix well, and set aside to stiffen. 
 Form, when stiff, into cutlet-shapes, dip in egg and cracker-dust, and 
 set on the ice for an hour before frying m deep fat. A piece of raw 
 macaroni may be stuck into each cutlet to simulate the rib on a French 
 chop. 
 
 Salmon Pudding 
 
 With the contents of a can of salmon, flaked fine, mix half as 
 much fine crumbs as you have salmon, season with salt and cayenne and 
 a little onion-juice. Make a white sauce and stir a cupful, or enough 
 to make the salmon very moist, into the mixture. Put into a greased 
 mould, fit on a cover and set the mould in an omer pan of boiling 
 water. Put in the oven and cook for an hour. Turn out and pour 
 white sauce about the fish. 
 
 Page Twelve 
 
 I 
 
C5 7 -'-■''^^— ^'-'*^ 
 
 6-6 ^He^ 
 
 ^ 
 
 Stewed Corn 
 
 Turn the contents of a can of corn into a fi.ie colander. Hold 
 under the cold water faucet and wash off the corn, then turn into a 
 saucepan. Cover with slightly-salted boiling water and stew for ten 
 minutes, or until the kernels are as tender as desired. Drain off 
 the hot water, add a cup of milk into which has been stirred a table- 
 spoonful of butter and beat all until very hot, then serve. If preferred 
 the milk may be thickened by adding a heaping teaspoonful of flour 
 to the butter before putting this into the milk. 
 
 Corn Pudding 
 
 Drain the liquid from a can of corn, and chop the kernels 
 fine. Into a pint of milk stir four well-beaten eggs, a tablespoonful of 
 melted butter, the chopped corn, a teaspoonful of sugar, and salt and 
 pepper to taste. Turn into a buttered pudding-dish, set this in an 
 outer pan of scalding water, and set in the oven. Cook until set and 
 brown. Serve as a vegetable. 
 
 Corn Oysters 
 
 Chop the contents of a can of corn after draining them from the 
 liquor. Beat three eggs very light and add to them two tablespoonfuls 
 of flour and a half-tablespoonful of salt. Beat all hard and drop by 
 the spoonful of deep boiling fat. As soon as they are done, lift out 
 with a skimmer, and serve. 
 
 Corn Croquettes 
 
 Drain the liquid from a can of corn, and chop the kernels. 
 Cook together in a saucepan two tablespoonfuls of flour rubbed into 
 one tablespoonful of butter, and add gradually one-and-a half-cups of 
 sweet milk into which a pinch of soda has been stirred. When very 
 thick, put into this sauce a teaspoonful of sugar, and salt and pepper 
 to taste. Beat in the corn, and, as soon as the mixture is thick, pour 
 out upon a chilled dish to cool. When cold and stiff, form with floured 
 hands into croquettes, and set aside after breading until stiff, then 
 fry. 
 
 Corn and Tomatoes 
 
 Chop the pulp from a can of tomatoes into small pieces, and 
 put it with the drained contents of a can of corn together in a saucepan. 
 Stew for fifteen minutes, season with sugar, salt and pepper, thicken 
 with butter and flour, and turn into a baking-dish, strewing buttered 
 crumbs over the top. Bake for fifteen minutes. 
 
 Corn and Potatoes 
 
 Drain the contents of a can of corn, and turn the kernels into 
 a frying pan containing melted butter. Cut cold boiled potatoes into 
 dice, and add two cupfuls of these to the corn in the pan. Toss and 
 stir all together until the potatoes are lightly-browned, sprinkle with 
 salt and pepper and turn into a heated vegetable-dish. 
 
 Page Thirteen 
 
Tomatoes, Corn and Green Peppers 
 
 Cut the tops from green peppers, remove with a sharp knife 
 the inner membrane and s6eds, and put into a bowl. Pour over the 
 peppers enough boiling water to cover them, and leave in this water 
 until it is cold. This process draws out the hot taste from the vege- 
 table. 
 
 Empty a can of tomatoes into a colander, and drain off the 
 liquor. Chop the pulp and mix it with the chopped kernels of a can 
 of corn. Add sugar to taste, and season with salt and pepper. Add 
 enough cold boiled rice to hold the vegetables together, and fill the 
 peppers with this mixture. Put into a baking-dish, pour the tomato 
 liquid about the base of the peppers, and cook until the peppers are 
 tender. Transfer to a hot dish, add to the tomato liquor in the pan, 
 sugar, salt and pepper to taste, thicken it with flour rubbed into 
 butter, and pour around the stuffed peppers. 
 
 MAIN PACKING ROOM 
 
 Here the food is going into the cans, thousands and thousands of them at one time. Yet all is order and 
 
 system and the output satisfies the most exacting taste. The uf-to-date canner can afford no 
 
 slip-ups. The nation''s health are in his keeping. 
 
 Corn Omelette 
 
 Beat six eggs very light, and add salt and pepper. Make a 
 pint of white sauce, and into this stir the contents of a can of 
 corn, first draining off the liquor. Season with a little sugar, 
 
 salt and white pepper. Turn the eggs into an omelette pan, and when 
 the omelette is set, spread it with half of the corn mixture, fold it 
 over, transfer to a heated platter, and pour the remainder of the 
 corn and sauce about the omelette. Serve at once. 
 
 Scalloped Tomatoes 
 
 Run THE contents of a can of tomatoes through a colander. 
 Season with a heaping teaspoonful of sugar, and salt and pepper to 
 taste. Butter a pudding-dish and put into the bottom of it a layer 
 of tomatoes, sprinkle well with bread-crumbs, and scatter bits of 
 butter over these. Put in more tomatoes, and more crumbs until 
 the dish is full, having the top layer of buttered crumbs. Set the 
 dish in the oven, covered, for a half-hour, uncover and brown. 
 
 Page Fourteen 
 
 een ■ 
 
Tomato Cheese 
 
 Slice whole canned tomatoes, and lay each slice on a round of 
 buttered toast, sprinkle with salt and pepper, and lay a thin slice of 
 cheese on top of the tomato. Set in the oven until the cheese melts, 
 and serve. 
 
 Fried Tomatoes 
 
 For this dish select tomatoes that have been canned whole. 
 Open the can and drain off the liquor, reserving it for soup or for 
 sauce. Cut the tomatoes in halves or thirds, crosswise. Dip each 
 slice in egg and cracker-dust, and fry in melted butter, turning over 
 when the upper side is done and cooking on the under side. Lay on 
 a small platter and set in the oven to keep hot while you make the 
 sauce for this dish. Add to the butter in the frying-pan a table- 
 spoonful of flour, and, when this is blended, pour upon it a cup of 
 milk to which a pinch of soda has been added. Stir to a smooth 
 sauce, season to taste, and pour around the fried vegetable. 
 
 Devilled Tomatoes 
 
 Drain the liquor from a can of whole tomatoes, and cut them 
 into thick slices. Lay in a colander. Boil four eggs very hard ; 
 grate the yolks to a powder and work into them two tablespoonfuls 
 of butter softened by setting in the oven for a minute. When you 
 have a smooth paste, beat in three tablespoonfuls of vinegar, a tea- 
 spoonful of powdered sugar, a teaspoonful of French mustard, a dash 
 of paprica, and a teaspoonful of Worcestshire sauce. Put over 
 the fire and, when scalding-hot, pour gradually upon a beaten egg, 
 whipping this all the time. Return to the fire and stir until the mix- 
 ture begins to thicken, then set the vessel containing it in an outer 
 vessel of hot water while you fry the sliced tomatoes. When done, 
 lay on a hot dish, and cover with the sauce. 
 
 Rice with Cheese and Tomatoes 
 
 Boil rice and keep hot. Drain the liquid from a can of tomatoes, 
 and put the liquor over the fire. Season to taste, and thicken with a 
 tablespoon ful of butter rolled in one of flour. When you have a good 
 tomato sauce taken from the fire. Put the boiled rice into a pudding- 
 dish ; cover it entirely with a layer of grated cheese, and over this 
 pour the tomato sauce, adding this slowly so that it may percolate to 
 the bottom of the dish. Set in the oven and bake, covered, for fifteen 
 minutes, then uncover and brown. 
 
 Tomato Toast 
 
 Empty a can of tomatoes into a saucepan and simmer for ten 
 minutes. Toast eight slices of bread, and cut off the crust. Butter 
 the toast lightly. Season the tomatoes, being sure to add a little 
 sugar. Rub them together through a soup-strainer. Cook together 
 a tablespoonful of butter and two tablespoonfuls of flour, and, when 
 they are blended, pour upon them the strined tomatoes. Stir until 
 thick and smooth. Arrange in a dish a layer of the toast, and pour 
 over it a few spoonfuls of the tomatoes. Fill the dish with layers 
 of toast, putting a few spoonfuls of the tomato preparation on each 
 layer. When all the toast is used fill the dish with the remaining 
 tomato mixture, and set in the oven just long enough to heat 
 thoroughly. This is a delightful luncheon-dish. 
 
 Page Fifteen 
 
Tomatoes Fried in Batter 
 
 Cut whole canned tomatoes into quarters, and drain each 
 piece in a colander. Make a batter of two eggs, beaten light, a cup- 
 ful of milk, and a cupful of flour that has been sifted with a half- 
 teaspoonful of baking powder and a pinch of salt. If this batter is 
 too thin, add more flour. Dip each piece of tomato in this batter and 
 drop into deep, boiling fat. Serve as soon as done. 
 
 Tomatoes and Eggs 
 
 Boil eight eggs hard, and cut into thick slices. Turn the 
 contents of a can of tomatoes into a saucepan and stew for ten min- 
 utes, seasoning: to taste, and thickening with three teaspoonfuls of 
 cornstarch rubbed into a tablespoon ful of butter. Take from the 
 fire. In the bottom of a buttered dish put a layer of crumbs, make 
 these very wet with the tom.atoes, and lay on them slices of eggs 
 sprinkling with salt and pepper. Put in another thin layer of 
 crumbs, and pour in more tomatoes, laying more egg slices on these. 
 Where the eggs are all used pour in all the tomatoes, sprinkle these 
 with buttered crumbs and set for five minutes in the oven, or until 
 heated well. Serve in the dish in which the ingredients were baked. 
 
 Baked Tomato Omelet 
 
 Drain the liquor from a can of whole tomatoes, and chop the 
 tomatoes. Season them to taste and put into the bottom of a pudding- 
 dish. Beat five eggs very light, whipping into them a cupful of 
 crumbs that have been soaked for an hour in enough milk to make 
 them very soft. Season with salt and pepper, and whip in a table- 
 spoonful of Parmesan cheese. Pour into the pudding-dish and cook 
 in a hot oven until light brown and puffy. Serve immediately. 
 
 Creamed Beets 
 
 Dr.^ix the liquor from a can of beets, and cut the beets into 
 slices a quarter of an inch thick. Make a rich white sauce and turn 
 the beets into these. Season with salt and pepper and toss and turn 
 until very hot. 
 
 Beets with Vinegar Sauce 
 
 Turn the beets from the can and heat them in the liquor in 
 which they were canned. Drain, and put them into a vegetable dish 
 to keep hot. Melt in a frying pan two tablespoonfuls of butter and 
 stir into it five tablespoonfuls of vinegar and a little pepper and salt. 
 When boiling hot, pour over the beets, and serve. 
 
 Beets Stuffed with Peas 
 
 Select l.'^rge canned beets, and, with a small spoon, scoop out 
 the insides. Drain the liquor from a can of peas, and heat in a 
 little boiling water. Drain, add a spoonful of melted butter and salt 
 and pepper to taste, and fill the hollowed beets with them. Set in the 
 oven for a few minutes, pour over all hot, melted butter and serve. 
 
 Boiled String Beans 
 
 He.->iT the beans to the boiling point in the liquor in which they 
 were canned, drain off the liquid, add salted boiling water, and cook 
 for ten minutes, slowly. Drain again, season with salt and pepper, 
 and stir in a great lump of butter. When this is melted, serve. Or, 
 if preferred, pour a white sauce over the beans, instead of the butter. 
 
 Page Sixteen 
 
 I 
 
String Beans with Brown Sauce 
 
 Drain the beans and cover with boiling water. Cook for five 
 minutes. Heat a pint of strained beef-stock, well-seasoned; drain 
 the beans, and stir them into this. Simmer for five minutes more, 
 drain again, and put into a colander to keep hot. Rub together two 
 tablespoonfuls of browned flour, a half-teaspoonful of k.cchen bouquet, 
 and a gill of cold water, making a paste that is free from lumps. 
 Stir this into the stock in which the beans were boiled, and, when 
 you have a smooth, brown sauce, turn into it the beans, toss and stir 
 until smoking hot, and serve in a heated vegetable-dish. 
 
 Pea Souffle 
 
 Drain the liquor from a can of peas, put them into a double 
 boiler, add pepper and salt and a generous teaspoonful of granulated 
 sugar and cook until very soft. Drain ; rub through a colander, 
 and mash with the back of a silver spoon, adding melted butter until 
 you have a smooth paste. Beat three eggs well, add to them two 
 cups of milk, and beat this liquid gradually into the pea-paste, whipping 
 all very light. Turn into a buttered pudding-dish and bake, covered, 
 for fifteen minutes, uncover and bake to a delicate brown. Serve 
 as soon as done. This is a delicious dish. 
 
 Green Pea Fritters 
 
 Make a soft paste of canned peas as directed in the last recipe. 
 Into this paste beat a teaspoonful of butter, a little salt and pepper, 
 four eggs, beaten very light, a cupful of milk, and enough prepared 
 flour to make a stifif batter, or about a cupful. Drop this mixture by 
 the spoonful upon a buttered griddle, and, when brown on one side, 
 turn and brown on the other. 
 
 Green Pea Balls 
 
 Drain the liquor from a can of peas, and boil tender in salted 
 water. Drain, rub through a colander, and work into them a table- 
 spoonful of butter rubbed smooth in two tablespoonfuls of flour, a 
 gill of cream, a teaspoonful of sugar, salt and pepper to taste, and 
 two beaten eggs. Put into the inner vessel of a double-boiler and 
 stir this mass until it has cooked long enough to be boiling-hot all 
 through. Take from the fire and set away to cool. When cold, flour 
 the hands and make into small balls of uniform size. Dip in beaten 
 egg and then in cracker-dust and set in a cold place for at least an 
 hour before frying in deep, boiling fat. Serve with white sauce poured 
 around them. 
 
 Peas and Carrots, Creamed 
 
 Scrape carrots, boil until tender, and cut into small dice of 
 uniform size. Drain the liquor from a can of peas, cover with salted 
 boiling water and simmer for five minutes. Drain, mix the carrot-dice 
 with the peas, cover with boiling water and cook together for three 
 minutes, then drain, season to taste, pour into them a well-seasoned 
 white sauce, stir over the fire for one minute, and serve. 
 
 Baked Spinach 
 
 Drain canned spinach and chop very fine. Into this chopped 
 mass beat four beaten eggs, a tablespoonful of flour stirred into a cup 
 of cream, salt and pepper to season, and a tablespoonful of melted 
 butter. Beat long and hard, turn immediately into a greased baking- 
 dish, and set in the oven. Bake to a light brown and serve as soon 
 as done. 
 
 Riflte Seventeen 
 
Creamed Spinach 
 
 Drain the liquid from a can of spinach and put it into the 
 inner vessel of a double-boiler. Steam until very hot and soft. Take 
 from the fire, chop very fine, or put through a food-chopper. 
 Return to the fire, add a tablespoonful of butter and a gill of thick 
 cream into which a pinch of soda has been stirred. With a wire egg- 
 whip beat the mixture as light as possible, adding more cream if 
 necessary to make very soft. Season to taste, heap on a hot platter, 
 garnish with triangles of toast and serve. 
 
 Boiled Spinach 
 
 Open a can of spinach and pour out the contents an hour or 
 two before using. Drain, cover with salted water, and simmer for 
 ten minutes, adding a generous pinch of baking soda to the water in 
 which the vegetable is cooked. Drain, chop the spinach very, very 
 fine, beating into it as soon as chopped a tablespoonful of melted, — not 
 hot, — butter. Add salt and pepper to taste, mound the spinach on a hot 
 dish, garnish with slices of hard-boiled egg, and serve. 
 
 Spinach and Eggs 
 
 Drain canned spinach, and chop small. Cook together in a 
 frying-pan two tablespoonfuls of flour and one tablespoonful of but- 
 ter and stir the spinach into this with three tablespoonfuls of cream. 
 Season, and stir over the fire for three minutes, taking care not to 
 allow the mixture to scorch. Take from the fire, and, when the 
 spinach begins to cool, line the bottom and sides of nappies with it, 
 leaving a hollow in the centre. Into this hollow break a fresh egg, 
 put a little butter on top of it, sprinkle with salt and pepper, and set 
 in the oven until the white of the eggs has formed. Serve as an 
 entree or luncheon-dish. 
 
 Asparagus on Toast 
 
 Drain the water from cannea asparagus, and lay the stalks 
 at full-length in an asparagus-boiler. Cover with salted boiling water, 
 and leave just long enough to heat the stalks through. Have ready 
 a platter of crustless toast, moisten these slightly by sprinkling tliem 
 with a few drops of asparagus water, and lay the stalks on this — 
 all the heads turned in one direction. Pass a white sauce with the 
 dish, or, if preferred, pour melted butter over the heads of the 
 stalks. 
 
 Asparagus Tips 
 
 Canned asparagus tips may be prepared exactly according to 
 the former recipe, and, when hot, may be stirred into the white sauce 
 and then poured over rounds of toast. 
 
 Asparagus a la Vinaigrette 
 
 Drain the stalks, cover with boiling water, drain as soon as 
 heated, and, while hot, pour over them a dressing made by mixing 
 six tablespoonfuls of salad oil, two tablespoonfuls of vinegar, a 
 saltspoonful of salt, — (or more, if liked — a saltspoonful of French 
 mustard, and a dash of paprica. Beat this dressing to an emulsion 
 before putting it on the asparagus, then set all in the ice until the 
 stalks are chilled through. 
 
 Page Eighteen 
 
Scalloped Asparagus 
 
 Drain canned asparagus, cut off the tips, with about an inch 
 of the stalk, — saving the stalks for soup. Cover the tips with 
 
 boiling, salted water, and simmer for five minutes. Drain, and 
 put in the bottom of a buttered pudding-dish. Sprinkle with salt 
 and pepper, and cover with three hard-boiled eggs, chopped very 
 fine, and seasoned. Over these pour a white sauce, and sprinkle this 
 with crumbs and bits of butter. Set in the oven for fifteen minutes 
 and serve. 
 
 Asparagus Loaf 
 
 Cut the top from a loaf of stale bread, and scoop out the in- 
 side, leaving a hollowed loaf, like an empty box. Lay the cover on 
 top of the loaf, and set in the oven with the door open until very 
 dry, but not browned. Cook canned asparagus-tips in hot water for 
 ten minutes, drain, and stir into them a white sauce made by cooking 
 
 STERILIZING PEAS 
 
 They are nez<er tmiched with human hands from the vine to the can. The ethics of cleanly 
 require, though, that after hulling they must pass through three waters and live steam 
 as to make sterilisation complete. The machinery grinds them at the same time. 
 
 together a tablespoonful, each, of butter and flour, and pouring upon 
 them a gill of milk and one of cream, and seasoning to taste. Stir 
 until smooth and thick before adding the asparagus tips, fill the 
 hollowed loaf with this mixture, set in the oven until heated through, — 
 
 or for five minutes, and send to the table. 
 
 Asparagus Cups 
 
 Cut stale bread into slices one-and-half inches thick and 
 remove the crusts. With a biscuit-cutter press half-way through each 
 slice, and remove the crumb from the centre. Set these cup-like 
 slices in the oven, and, when hot, brush over with melted butter and 
 brown lightly. Prepare canned asparagus-tips according to the direc- 
 tions for Asparagus Loaf, fill the cups with the mixture, make these 
 very hot in the oven, and serve. 
 
 Page Nineteen 
 
\S&^/^cZ>s 
 
 Tomato Aspic Salad 
 
 Soak a half -box 
 Put the to.nato- 
 
 Drain all the liquor from a can of tomatoes. 
 of gelatine for a half-hour in a cupful of cold water, 
 liquor into a saucepan with a bay- 
 leaf, a half-teaspoonful of onion- 
 juice, and a sprig of parsley. Sea- 
 son with salt and white pepper, and 
 bring to a boil. Simmer for twenty 
 minutes, stir in the soaked gelatine, 
 add a teaspoonful of sugar and, as 
 
 soon as the gelatine is dissolved, take from the fire and strain through 
 a flannel jelly-bag. Pour into a wet melon mold or into a border- 
 mold, and set in a cold place to form. When stifif turn out upon 
 platter and serve garnished with lettuce leaves, pouring a mayonnaise 
 over it. 
 
 Beet and Celery Salad 
 
 Drain canned beets, and scoop out the insides. Cut crisp celery 
 into small bits and mix with a rich mayonnaise. Fill the beets with 
 this mixture and set them in the ice until very cold. Put two crisp 
 lettuce leaves on one plate, lay the stuffed beets on this and send 
 to the table. 
 
 Tomato and Green Pepper Salad 
 
 Drain the liquid from a can of whole tomatoes, and cut the 
 vegetables into cubes or pieces about an inch square. Set in the ice. 
 Cut into strips tender green peppers and remove the seeds and mem- 
 branes. Cut these strips into squares of uniform size. Place lettuce- 
 leaves in a bowl, lay tomatoes among the leaves and sprinkle the pieces 
 of green peppers among them. Pour over all a French dressing, and 
 serve. 
 
 Macedoine Salad 
 
 Drain the liquor from canned tomatoes, and cut into bits of 
 uniform size enough tomatoes to make a half-cupful; add to them 
 
 a half-cupful of canned, drained 
 peas, a half-cupful of canned string- 
 beans, a half-cupful of celery cut in- 
 to bits, and two hard-boiled eggs, 
 cut into bits. Season all with salt 
 and pepper and set in the ice until 
 very cold, then mix with a French 
 dressing and heap ine vegetables on crisp lettuce-leaves. 
 
 Salmon Salad 
 
 Turn out the contents of a can of salmon, draining off all the 
 grease or liquor. Separate the fish into good-sized pieces, and put in 
 the ice-box. Lay on lettuce-leaves, and put a spoonful of mayonnaise 
 on each piece of salmon. Garnish the platter of salad with slices 
 of hard-boiled eggs. 
 
 Page Twenty 
 
jriS***^ 
 
 Salmon and Cucumber Salad 
 
 Drain the liquor from a can of salmon, and place it on lettuce- 
 leaves. Have ready three cucumbers that have been peeled, sliced and 
 laid for an hour in iced salted water, then drained very dry. Lay 
 these slices on top of the salmon, and pour over them a French dress- 
 ing. 
 
 Shrimp Salad 
 
 Turn the contents of a can of 
 shrimps into a bowl and set 
 in the ice for two hours. Ar- ^t" 
 range the shrimps on crisp lettuce- 
 leaves and pour a mayonnaise dress- 
 ing over them. 
 
 Crab Salad 
 
 This is a delicious dish. Turn the crab-meat from the can some 
 hours before it is needed so that it may get ice-cold. When ready 
 to serve take from the ice-box, arrange in pieces of uniform size in 
 the centre of a lettuce-lined bowl, add a dash of paprica or cayenne, 
 and pour through and over the crab-meat a good mayonnaise. When 
 properly prepared this salad cannot possibly be distinguished from that 
 made of fresh crab-meat, — and is so much more easily prepared that the 
 busy housewife welcomes it gladly. 
 
 Lobster salad may be made in the same way. 
 
 Toma,to and Peanut Mayonnaise 
 
 Drain whole tomatoes and cut them into halves. Get these 
 very cold and arrange on lettuce-leaves on a platter. Make a cupful 
 of mayonnaise dressing and into this beat, a little at a time, two 
 tablespoonfuls of peanut butter, working all to a smooth, thick mix- 
 ture. On each halved tomato place a spoonful of this dressing. 
 
 Spinach and Egg Salad 
 
 Boil eight eggs hard, cut in half and remove the yolks. Drain 
 a can of spinach and chop very fine or put through a meat-chopper. 
 Rub the egg-yolks to a paste with a tabl.espoonful of melted butter; 
 work into this the spinach, adding more melted butter if necessary 
 to make a paste that can be handled. Season with salt and pepper, 
 and make the mixture into balls. Cut off the ends of the halved 
 egg-whites so that they may stand. Fit into each one of these 
 
 one of the balls, and arrange en a lettuce-lined platter. As there will 
 be some of the paste left over, make it all up into round balls, and 
 garnish the edge of the dish with them. Pour over all mayonnaise 
 dressing. This is a pretty and delicious dish. 
 
 Bean, Beet and Spinach Salad 
 
 Drain the liquor from a can of string beans and put them on 
 the ice ; drain the liquor from canned beets, and cut these into dice 
 
 of uni!^orm size, and put on the ice; 
 press the water from the canned 
 spinach chop it coarsely, and put 
 this also on the ice. When the veg- 
 etables are chilled, mound the spin- 
 ach in the centre of a platter, put a 
 rinfT of the beet-dice around this, 
 arrange about the beets a ring of string-beans, and border these 
 with crisp lettuce-leaves. Drench all with French dressing, and serve. 
 
 Page Twenty-ono 
 
Pineapple Pudding 
 
 Drain the liquor from a can of pineapple and chop or grind 
 the fruit fine. Cover with granulated sugar ; leave for an hour, 
 and press the syrup from it into the liquor in which the fruit was 
 canned. Line a pudding-dish with slices of stale sponge cake, and pour 
 over it the pineapple liquor and syrup, putting in enough to moisten 
 well. Fill the dish with the chopped fruit, and cover with another 
 layer of cake-slices. Soak this cake with the remaining liquor, 
 sprinkle with sugar, cover and set the dish in an outer pan of boiling 
 water in the oven. Bake for a half-hour, uncover and cook for five 
 minutes more. Serve with a hard sauce flavored with lemon. 
 
 Strawberry Pudding 
 
 Drain the liquor from a can of strawberries, and reserve it 
 for sauce. Leave the berries in a colander where they will drip dry. 
 Rub a tablespoonful of butter to a cream with two tablespoonfuls of 
 powdered sugar, add a cup of milk, four eggs, beaten light, and three 
 cups of prepared flour, stirring in more if needed. Roll the berries 
 in flour until thickly coated, and stir in lightly, last of all. Pour the 
 batter into a greased pudding-dish, and bake. Serve with strawberry 
 sauce. To make this, add a cup of sugar to the strawberry liquid, boil 
 for two minutes, add the juice of a lemon and serve. 
 
 Canned blackberries and canned raspberries may be used instead 
 of strawberries for the above pudding. 
 
 Huckleberry Pudding 
 
 Drain the liquor from canned huckleberries. Make a dough 
 of a quart of prepared flour, two tablespoonfuls of butter, and a pint 
 of milk. Rub the butter into the flour that has been sifted with two 
 tablespoonfuls of baking powder and a saltspoonful of salt, stir in 
 the milk, and turn upon a floured board. Roll into a sheet a scant 
 half-inch in thickness, and spread upon this the drained berries. 
 Sprinkle with sugar, and roll up the sheet, as one would a sheet of 
 music. Pinch the ends of the roll together, fold a piece of floured 
 cheese-cloth about it, baste this together at the ends and side, and 
 drop the pudding into a pot of water at a hard boil. Boil for one- 
 and-one-half hours. Serve hot with hard sauce. 
 
 Royal Peach Pudding 
 
 Beat the j'olks of five eggs light with a cup of powdered sugar 
 that has been creamed with a tablespoonful of softened butter. When 
 well-blended, add a quart of milk in which two cupfuls of dried crumbs 
 have been soaked for two hours. Beat hard, and turn into a pudding- 
 dish set in an outer pan of boiling water. Bake until set and lightly 
 browned, draw to the door of the oven, cover with canned peaches 
 that have been drained from their liquor and cut small, and spread 
 thickly over these the whites of the eggs beaten stiff with enough sugar 
 to make them very sweet. Brown this meringue lightly. Set away until 
 cold, and eat with rich cream. 
 
 Page Twenty-two 
 
Peach Batter Pudding 
 
 Drain canned peaches and put in the bottom of a deep dish. 
 Strew with sugar and pour over them a batter made of a pint of milk, 
 a tablespoon ful of melted butter, two beaten eggs and enough flour 
 sifted with a teaspoonful of baking powder to make the batter of the 
 proper consistency. Set immediately in the oven, and bake. 
 
 Brown Betty 
 
 Drain liquor from canned apples, and chop these fine. Boil 
 or crumble a cup-and-a-half of bread-crumbs. Put into a pudding-dish 
 the minced apples, sprinkle them with granulated sugar and a little 
 cinnamon, and cover with the crumbs, dotted with bits of butter. 
 Moisten with some of the liquor in which the apples were canned, 
 and set the dish in the oven. Bake for a half-hour, and serve hot with 
 hard sauce. 
 
 STERILIZATION BY HEAT THE OKn II • 
 
 See these immense retorts huilt to withstand the intense heat or JtiO i>,^:,, < I :i in /hit Ao gern: liti 
 
 can exist in this high temperature. The tanner and the scientist uori hand tn hand in tht 
 
 grc't iiori of destroying the germ life hy heat sterhzatlon only. 
 
 Apple Scallop 
 
 Turn the contents of a can of apples into a saucepan and boil 
 until the fruit is very tender. Drain and chop the apples to a smooth 
 mass. Rub through a colander ; return the apple-sauce to the fire 
 and stir into it a great spoonful of butter, sugar to make very sweet, 
 and a half-a-grated nutmeg. Crumble stale cookies very small, beat 
 a cupful of these crumbs into the apple-mixture, turn into a buttered 
 pudding-dish, and bake. 
 
 Pineapple-Tapioca 
 
 Chop canned pineapple into tiny bits. Soak a cup of pearl 
 tapioca over night. Boil until clear, add a cup of granulated sugar, 
 a tiny pinch of salt, and a pint of the chopped pineapple. Set away 
 until'cold, then put into the ice-box. Serve cold, spreading over the 
 tapioca, just before sending to the table thick whipped cream, sweet- 
 ened. 
 
 Page Twenty-three 
 
Apple-and-Tapioca Pudding 
 
 Open a can of apples, and drain them. Soak a cup of tapioca 
 for six hours in two cups of cold water. Put in a saucepan, add 
 two cups of boiling water and cook slowly until clear, adding more 
 water if the tapioca seems too dry. Put the apples in a pudding-dish, 
 strew over .them two tablespoon fuls of sugar and pour in the boiled 
 tapioca. Set in the oven for fifteen minutes, or until very hot, then 
 cover with a meringue made of the whites of two eggs beaten light 
 with two tablespoonfuls of powdered sugar. Return to the oven to 
 color lightly, and set away until cold. Eat with sugar and cream. 
 
 Apple and Almond Souffle 
 
 Blanch and chop a quarter-pound of almonds very fine. 
 Chop a can of apples to a pulp. To the chopped almonds add the 
 apples, six tablespoonfuls of granulated sugar, a pinch of cinnamon, 
 and the yolks of six eggs beaten thoroughly. Last of all fold in the 
 stiffened whites of the eggs. Turn into a lightly-buttered pan and 
 bake in a slow oven for a half-hour. 
 
 Cream of Apricots 
 
 Drain canned apricors, and rub them through a colander. Re- 
 turn them to their own liquor and cook for several minutes, stirring- 
 steadily. Soak three-quarters-or-a-package of gelatine in a quart of 
 milk for two hours, first stirring a pinch of soda into the milk. Pour 
 into a double-boiler and stir over the fire until the gelatine is dis- 
 solved, add the apricots and stir again. Take from the fire and 
 beat until almost cold, and, when cool, add the whites of four eggs, 
 beaten stiff, and whip until the mixture is stiff. Turn into a mould 
 wet with cold water and set on the ice. Serve with powdered sugar 
 and cream, or with sweetened whipped cream. This is delicious. 
 
 Plum Sago Pudding 
 
 Stg.ve a can of plums and put them over the fire with their 
 liquor, adding enough water to make a quart of liquid. Boil until 
 the plums are very tender, rub them through the colander and return 
 with the liquid to the fire. Add a cupful of fine sago that has been 
 soaked for a half-hour in enough cold water to cover it, boil until clear 
 add sugar to taste, and, as soon as this is dissolved, turn into a mold, 
 wet with cold water. When cold, set in the ice-box to stiffen. Eat 
 with cream. 
 
 Strawberry S])anish Cream 
 
 Mix canned strawberries with a cup of their juice, and rub 
 through a strainer. Add a cupful of powdered sugar. Put over 
 the fire a half-box of gelatine that has been soaked for two hours 
 in a gill of cold water, add to it a gill of boiling water, and stir un- 
 til the gelatine is dissolved. Stir the fruit into this, take from the 
 fire and beat in a cup of whipped cream as the mixture cools. When 
 cold and stiff, set in the ice. Eat with rich cream. 
 
 Rice and Strawberries 
 
 Drain a can of strawberries. Cook a cup of rice until tender, 
 and, while cooking, cream together a half-cup of butter and a heaping 
 cup of powdered sugar, add the strawberries, mashed to a pulp, and 
 pour all over the hot rice. 
 
 Page Twentij-four 
 
Strawberry Float 
 
 Drai.v the liquor from canned strawberries, and cover them 
 with granulated sugar. Stand for an hour, then drain, pressing out 
 all the juice. Add to this enough of the liquor in which the berries 
 were canned to make a half-cupful. Beat the whites of five eggs 
 very stiff, add the strawberry pulp, beating all the while. Line a 
 glass dish with macaroons, into a cup of rich cream stir the straw- 
 berry-juice, and pour on top of the macaroons, and on this pink cream 
 heap the strawberry meringue. Serve at once. 
 
 Tutti-Frutti with Whipped Cream 
 
 Draix the liquor from canned peaches, canned pineapples and 
 canned cherries, and stone the latter, cutting the other fruits into 
 slices. ]\Iix all the fruits, and put over the fire with enough of the 
 mixed liquors in which they were canned to cover them ; add a cup- 
 ful of sugar and simmer for five minutes. Add a box of gelatine that 
 has been soaked for a half-hour in a pint of cold water, and when 
 this is dissolved, take from the fire. Set where the fruit will cool, 
 stirring often as the mixture stiffens. When quite stiff, turn into a 
 glass bowl, and, when cold, heap on the mixture a pint of whipped 
 cream. 
 
 Peach Cornstarch Pudding 
 
 Cut eight canned peaches into thin slices. Pour over them a 
 cup of granulated sugar. In a double-boiler heat a pint of milk to 
 scalding, add to it gradually the yolks of three eggs, well-beaten, and 
 a tablespoonful of cornstarch dissolved in a gill of cold milk. Stir 
 constantly and as soon as it is thick, pour over the sugared fruit. 
 Beat the whites of the eggs to a stiff froth, add three spoonfuls of 
 sugar, and spread over the mixture. Set in the oven just long enough 
 to stiffen the meringue. 
 
 Apricots and Cream 
 
 Dr.mx apricots and set them on the ice. When cold, fill the 
 cavity, left in each half by the stone, with sweetened whipped cream 
 iTiixed with blanched and chopped almonds. Sprinkle with powdered 
 sugar and serve. 
 
 Strawberries Caches 
 
 Cut the centre from a round angel cake, scooping out the in- 
 side. Drain a can of strawberries, cover them with sugar, and pour 
 them into the centre of the cake, fill the hollow left above them with 
 whipped cream, and serve immediately. This dish is also delicious if 
 the hollow over the berries be filled with ice-cream. 
 
 Strawberries and Ice Cream 
 
 Put canned berries with their juice into a saucepan, add a cup 
 of sugar and, when this is melted, stir in a box of gelatine that has 
 been soaked in a cup of cold water. Stir until this is dissolved, then 
 take from the fire and turn into cups or small moulds wet in cold 
 water. When cold, set in the refrigerator until very stiff. Turn 
 out upon a chilled platter, scoop out the centre of each mold with a 
 small spoon, and fill the cavity thus left with a spoonful of vanilla 
 ice-cream. Serve immediately. This dish is made still prettier by 
 heaping whipped cream about the base of the forms. 
 
 Page Twenty-five 
 
Frozen Apricot Whip 
 
 Beat the yolks of six eggs. Drain and chop the contents of 
 a can of apricots, return them to their liquor and put over the fire 
 with a cup of granulated sugar. When the sugar is dissolved stir 
 in the juice of a lemon and a half-box of gelatine that has soaked 
 in a gill of water, and, as soon as this is dissolved, take from the 
 fire. When the mixture begins to cool, beat in gradually the 
 
 whipped yolks of the eggs, then set the pan containing the mixture 
 into another of cracked ice and stir until it becomes quite stiff. Beat 
 in a pint of whipped cream, turn into a freezer, and freeze. 
 
 Raspberries and Cream 
 
 Turn the contents of a can of raspberries into a saucepan, 
 add a cup of sugar and simmer for ten minutes. Take from the fire 
 and drain. Set the berries in the ice until cold, then half-fill tall, 
 shallow glasses with the berries, cover them with a heaping spoon- 
 ful of sweetened whipped cream, and put a few berries on top. 
 
 Raspberry Sherbet 
 
 Add a cup of granulated sugar to the contents of a can of red 
 raspberries, and stew for ten minutes. Mash the berries, and press 
 out all the juice, adding it to the other liquor from the canned berries. 
 Stir into this a pint of rich lemonade sweetened to taste. Strain, 
 beat in the white of an egg and freeze. 
 
 Strawberry Surprise 
 
 Add a cup of granulated sugar to the contents of a can of 
 strawberries, and stand for an hour. Pour into a colander and rub 
 the berries through the holes, mashing them thoroughly. Stir into 
 the mixture the unbeaten whites of four eggs and the juice of a 
 lemon, and freeze. The grinding of the cream will beat the whole 
 to a delicious pink froth. 
 
 Peach Ice Cream 
 
 Turn the liquid from two cans of peaches and chop the fruit : 
 — then cover with granulated sugar, using two cups for the two cans 
 of peaches. Make a custard of a quart of milk, five eggs and a cup 
 of sugar. Boil until the custard coats the spoon, take from the fire. 
 and, when cold, beat in the sweetened peaches and a pint of rich 
 cream. Grind in the freezer until too stiff to turn, then remove the 
 dasher and pack down in ice and salt for several hours. 
 
 Apricot Sherbet 
 
 Turn out a can of apricots and chop the fruit very fine. Stir 
 into them a syrup made by boiling together a pint of water and a 
 cup of granulated sugar. Add the juice of a lemon and a wine- 
 glassful of sherry, and freeze. 
 
 Cherry Ice in Canteloupes 
 
 Bring the contents of a can of cherries to a boil with a cup 
 of sugar. Cook for five minutes, drain out the cherries, chop them 
 fine, and return them to the liquid. Flavor with a tablespoonful of 
 marschino, and the juice of a half-lemon. Add a cup of cold water 
 and turn into the freezer. When frozen, fill halved canteloupes from 
 which the seeds have J^een removed with the cherry ice and serve at 
 once. Delicious ! 
 
 Page Twenty-six 
 
Fruit Cocktail 
 
 Drain from a can of cherries a cup of the hquor, add to it a 
 generous half-cup of granulated sugar and put it into a saucepan. 
 When the sugar is melted put it into the cherries, leave for a moment, 
 drain, lay them into a bowl and cover with sherry. Boil the syrup for 
 five minutes, take from the fire and chill. Cut into small bits several 
 slices of canned pineapple, cover it with powdered sugar, and set in 
 the ice-chest. Into glasses with long stems put five of the cherries, 
 drained from the sherry, a spoonful of pineapple, and fill with the 
 sherry syrup mixed with the sherry and the juice of a half-lemon. 
 Set the glasses in a large panful of crushed ice until chilled through, 
 and serve. 
 
 Tiitti Frutti Ice Cream 
 
 Drain the liquor from canned cherries (stoned), strawberries, 
 peaches and apricots. Chop all coarsely, and mix, put over the fire 
 at the side of the range with a cup of granulated sugar and when 
 this is melted take from range and set aside to cool. Make a rich 
 custard of a quart of milk, six eggs and two cups of granulated sugar, 
 flavor with vanilla, and, when boiled and cooled, add a quart of cream 
 and put into the freezer. Grind until half-frozen, remove the top 
 and the dasher, put in the fruit and sugar, beat hard to blend well, 
 and grind until stiff. Remove the dasher and pack down for two 
 hours. 
 
 Strawberry Mousse 
 
 Put the contents of a can of strawberries over the fire and 
 simmer until the fruit is soft, then drain and rub the berries through 
 a strainer, mashing them well. Set the berries in the ice-chest and 
 cover with a pound of granulated sugar. Soak a package of gelatine 
 for an hour in a cup of cold water. Put it over the fire with a half- 
 pint of boiling water, and, when the gelatine is dissolved, beat in the 
 sugared berries. Set aside to cool, and, as soon as cool, beat gradually 
 into a quart of whipped cream. When light and stiff, turn into a mould, 
 pack this down in ice-and-salt and leave for six hours. 
 
 Pineapple and Peach Glaces 
 
 Drain the Jiquor from a can of peaches and a can of pineapple 
 and chop the fruit fine. Cover with a cup of granulated sugar. Stand 
 for an hour, and pour over them the liquor drained from the fruits 
 and enough water to make a full pint-and-a-half of liquid. If not 
 sweet enough, add sugar. Stir in the juice of a lemon, and the un- 
 beaten white of an egg, and freeze. 
 
 Pumpkin Pie 
 
 Put the contents of a can of stewed pumpkin into a bowl and add 
 to it two cupfuls of granulated sugar, eight eggs, beaten light, two 
 quarts of milk, and ground mace, cinnamon and nutmeg to taste. 
 Line deep pie-plates with rich puff pastry, fill with the pumpkin-mix- 
 ture, and bake. 
 
 Apple Sauce Pie with Meringue 
 
 Drain canned apples, put them into the inner vessel of a 
 double-boiler, and steam until so soft that they may be rubbed through 
 a colander. Add sugar to taste, the juice of a half-lemon, and a pinch 
 of cinnamon. Bake in an open crust, and, when done spread with a 
 meringue of the whites of two eggs beaten light with a tablespoonful 
 of powdered sugar. Brown lightly, and take from the oven. Serve 
 cold. 
 
 Page Twenty-seven 
 
Apple Pie 
 
 Drain the liquid from canned apples, lay them, sliced, into an 
 open pie-crust, strew with sugar, add a few drops of lemon-juice, and 
 a pinch of cinnamon, cover with a good crust and bake. 
 
 Peach Cream Pie 
 
 Make according to the recipe for peach pie, and, when done, 
 lift the upper crust, spread the peaches with a cup of cream, whipped 
 stiff, replace the top-crust and sprinkle this with powdered sugar. 
 Serve immediately. 
 
 Peach and Cherry Pie 
 
 DraIx\ the liquor from canned cherries and canned peaches, and 
 take the stones from the cherries. Line a deep pie-plate with rich 
 pastry, lay the halved peaches on the crust, and press into the hollow 
 left by the pit in each half a stoned cherry. Sprinkle well with granu- 
 lated sugar, fit on an upper crust, and bake. 
 
 A FIELD OF PINEAPPLES 
 
 Grown in the tropics. Distributed zvith all their natural delicious flavor the world hier^ 
 
 through the agency of the tin can. 
 
 Pineapple Pie 
 
 Put canned pineapple, drained from its liquor, through the 
 meat-chopper. Beat the yolks of two eggs, add to them a teaspoonful 
 of butter rubbed smooth with a cup of sugar, stir in a cup of milk and 
 beat in the minced pineapple. Pour immediately into an open crust 
 and bake in a moderate oven. When done, spread with a meringue 
 made by beating the white of an egg stiff with a tablespoonful of 
 powdered sugar. Return to the oven long enough to brown lightly. 
 
 Plum Cream Pie 
 
 Drain canned plums, and put into a deep pie-plate; strew with 
 sugar, fit an upper crust on the pie (there should be no under-crust) 
 and bake. Just before serving, take the crust from the pie, pour in 
 enough thick, rich cream to cover the fruit, put the cover back and 
 5erve at once, sprinkling with powdered sugar. 
 
 Page Twenty-eight 
 
Peach Pie 
 
 Drain canned peaches and slice. Lay in an open crust, -sprinkle 
 with sugar and cover with an upper crust. Bake in a good oven. 
 
 Apricot Pie 
 
 Drain the juice from canned apricots, and fit into each halved 
 apricot a blanched almond. Lay in regular rows in the bottom of a 
 pastry-lined tin, sprinkle with sugar, and cover with strips of pastry, 
 laid on crosswise. Bake, and serve cold with sugar and cream. This is 
 delicious. 
 
 Cherry Pie 
 
 Drain the canned cherries, and pit, reserving the juice that 
 flows from them. Fill an open crust with the fruit, pour in the juice 
 that flowed from the fruit when stoned, sprinkle with sugar, fit on an 
 upper crust, and bake. 
 
 Cream Strawberry Pie 
 
 Drain canned strawberries, and lay in an open crust, strew- 
 ing well with granulated sugar. Fit on an upper crust, moistening 
 the edges with water, that the upper and lower crusts may not adhere. 
 Put a pinch of soda into a gill of cream mixed with a gill of milk, 
 and put over the fire. Stir until scalding hot, and thicken with two 
 teaspoonfuls of cornstarch, wet to a paste with a little cold milk. 
 Add sugar to make the mixture sweet, take from the fire, and, when 
 cool, pour the cream upon two egg-whites whipped very stifif. Remove 
 the upper crust from the baked and cooled pie, pour this cream-mix- 
 ture over the berries, replace the crust, sprinkle with powdered sugar, 
 and serve. 
 
 Huckleberry Pie 
 
 Drain canned huckleberries. Line a deep pie-plate with pastry. 
 Sprinkle flour over the berries and put them into the crust, filling it 
 with them. Spread over the fruit a small cupful of sugar, and dot 
 thickly with butter. Put on an upper crust and bake. 
 
 Cherry or Berry Tarts 
 
 Drain the fruit, and, if cherries are used, stone these. Put 
 the fruit over the fire with just enough of its liquor to prevent scorch- 
 ing, and simmer for five minutes, adding a great spoonful of sugar 
 and a teaspoonful of butter rubbed to a paste with a teaspoonful of 
 cornstarch. If this makes the syrup too thick, add a little more liquor. 
 When like thick cream, take from the fire. Let the mixture cool, and 
 fill pastrv-shell with the mixture. If preferred, one may line small 
 well-buttered pans with pastry, fill with the fruit, cover with strips 
 of pastr}^ laid crosswise, and bake. Lift the tarts carefully from the 
 tins when cold. Sprinkle with sugar. Canned plums, peaches and 
 apricots, as well as berries, may be used for these tarts. 
 
 Preserves, Sweet Pickles, Etc. 
 
 The housewife who has always made her pickles, preserves, 
 jams and marmalades from the raw fruits, discovers, with a thrill 
 of relief, that in using canned fruits for this purpose half of the labor, 
 and the heaviest part, has been done for her already. No more peel- 
 ing of the fruit, — the process that to the busy woman seems like a 
 loss of valuable time, and no long stewing of tough fruits before 
 they are in a proper condition to have the final and interesting touches 
 put to them. Two-thirds, — yes three-quarters of the work, is done 
 
 Page Twenty-nine 
 
for her before she opens the cans of peaches, apples, pears, or small 
 fruits she would prepare for the Sunday night suppers of the winter 
 months, or for the "Emergency Shelf to which she will turn when 
 unexpected company arrives. Fruits are wholesome and, in cold 
 weather, are too expensive for the family of the average householder. 
 Give John and the children, then, pure preserves, jam that owes its 
 rich hue to no artificial coloring-matter, and sweet pickles that are 
 tender and toothsome, and contain no tartaric acid. 
 
 Preserved Peaches 
 
 Drain canned peaches and weigh them. To each pound of the 
 canned fruit allow three-quarters-of-a-pound of granulated sugar. 
 Pour a half cup of peach liquor into the bottom of the preserving 
 kettle, pour in the sugar, then add the rest of the liquor, and set at 
 the side of the stove where the sugar will not scorch. Bring very slowly 
 to a boil, lay in the drained peaches, boil up just once, and remove 
 with a split spoon or strainer, spread on platters to cool, and boil the 
 syrup until thick and clear, skimming off the scum as fast as it arises 
 to the surface. Fill jars with the peaches, pour in the boiling syrup, 
 and seal. 
 
 Apricots and pears may be preserved in the same way. 
 
 Preserved Plums 
 
 Put canned plums, and the liquor in which they were canned, 
 over the fire, bring to a boil, and lift out the fruit. Weigh this, and 
 allow a scant pound of sugar to each pound of fruit. Put liquor and 
 sugar over the fire, and boil to a clear syrup, skimming often. Pack 
 the plums in jars, fill these with boiling liquid, and seal. 
 
 Preserved Cherries 
 
 Drain canned cherries, and stone the fruit, preserving all the 
 juice that flows from them during the process. Weigh the stoned 
 fruit, and allow a pound of sugar to every pound-and-a-quarter of 
 pitted cherries. Put fruit and sugar in alternate layers in the pre- 
 serving kettle, pouring the fruit that exuded in stoning. Leave at 
 the side of the range until the sugar has melted, then simmer slowly 
 until the syrup is thick. Pour into jars and seal. 
 
 Preserve canned berries according to directions for preserved 
 cherries. 
 
 Preserved Apples 
 
 Drain canned apples, and for every dozen halves of the fruit 
 allow a cup of sugar. Put the apples into the preserving kettle, cover 
 with the sugar and pour in the liquor from them. Simmer for three 
 minutes, then pack in jars and boil the syrup until thick and clear, 
 removing all scum that arises to the surface. When thick, add lemon- 
 juice to taste, boil up once, pour into the jars, filling to overflowing, 
 and seal. Keep in a dark, cool place. 
 
 Preserved Pineapple 
 
 Take canned pineapple slices from the liquor and weigh. 
 Allow a pound of sugar to each pound of fruit. Put sugar and fruit 
 in alternate layers in the preserving-kettle, pour in a cup of the liquor, 
 and simmer until the pineapple is very tender. Take out and lay on 
 platters to cool. While the syrup is boiled, skimming often, until 
 thick. Stir in a tablespoonful of lemon-juice for each quart of syrup, 
 put the fruit into jars, fill these with the boiling syrup, and seal. 
 
 Page Thirty 
 
Peach Marmalade 
 
 Weigh canned peaches, and allow three-quarters-of-a-pound 
 of sugar to each pound-and-a-quarter of fruit. Put the fruit over 
 the fire with a little of its own liquor, and boil, stirring often, until 
 very soft. Take from the fire, chop the fruit, return it to the kettle 
 with the sugar, and boil for fifteen minutes, add the juice of a lemon, 
 cook for two minutes, and turn into glasses. 
 
 A SANITARY KITCHEN 
 
 An everyday sight in the up-to-date canned food manufactory. H'hite enamelled ceiling and walls 
 
 with cement floors are daily washed, flushed and steamed to insure cleanliness. 
 
 soft. 
 
 juice 
 Put 
 
 Raspberry Jam 
 
 Drain canned berries, and to every pound of them allow 
 generous half-pound of sugar. Put the berries over the fire in 
 double-boiler, and cook until soft and broken. When very 
 dip out any superfluous juice, stir in the sugar and cook for a half 
 hour before pouring into jelly-glasses. 
 
 Strawberry Marmalade 
 
 Weigh canned berries that have been drained of their 
 and to every one-and-one-quarter pounds allow a pound of sugar 
 the drained berries in a preserving-kettle without liquor and, stirring 
 all the time, heat them until they begin to boil, and turn in the sugar. 
 Boil hard for a minute, pour into a strainer; return the liquid to the 
 fire and cook until a little poured on a saucer will "jelly;" put the 
 fruit back into the syrup, boil up once and pour into glasses. 
 
 Brandied Peaches 
 
 Drain the liquid from canned peaches, weigh these and allow 
 for every pound of the fruit one-and-one-half pounds of granulated 
 sugar. Put the liquor from the peaches and the sugar over the fire 
 together ; when melted, lay in the peaches, and when the boil is 
 reached, take from the syrup and put into glass jars. Boil the syrup 
 for twenty minutes more, and add for every four pounds of fruit a 
 pint of brandy. Stir this into the syrup just before taking from the 
 fire, pour into the jars of peaches, letting it flow in over all, and fill 
 the jars to the brim. Seal and keep in a dark place "^ 
 six weeks. 
 
 Do not use for 
 
 Page Thirty-one 
 
"Mixed Jam" 
 
 Drain the juice from a can of cherries and pit them; drain and 
 cut into slices a can of peaches; peel, seed and slice two oranges; 
 seed a half-pound of raisins. Mix all this fruit together and weigh it. 
 To five pounds of it allow four pounds of granulated sugar. Put 
 sugar and fruit without water into a preserving kettle, bring slowly 
 to the boil and boil for three-quarters-of-an-hour, stirring often. Turn 
 into glasses and pour paraffine over the jam when cool, then cover. 
 
 Pickled Peaches 
 
 Drain canned peaches and weigh them. To three pounds of 
 the fruit, allow a generous pound of sugar, a cup of vinegar, and a 
 heaping teaspoonful, each, of ground mace, cloves and cinnamon. Put 
 the spices into a thin muslin bag. Put the fruit and sugar in alternate 
 layers in a preserving kettle and bring slowly to a boil. Put the bag 
 of spices into the vinegar and pour this upon the peaches. Bring again 
 to the boil, take out the fruit and lay on platters while the syrup and 
 vinegar cook hard for fifteen minutes, or until thick. Put fruit and 
 syrup into glass jars and seal. 
 
 Pickled Pears 
 
 Select small canned pears for this purpose. Weigh and 
 allow a half-pound of sugar to each pound of fruit. Put into a kettle 
 with the sugar, moisten with a gill of the pear-liquor and proceed as 
 with pickled peaches. 
 
 Pickled Plums 
 
 Drain and weigh the canned plums, and allow a half-pound of 
 sugar to ever}^ pound of fruit. For each pound of plums measure, 
 a gill of vinegar, and a saltspoonful, each of ground cinnamon, cloves 
 and nutmeg, putting these into a bag. Put vinegar, with the spice bag 
 in it, into the preserving kettle with the sugar, and, as soon as the 
 boil is reached, lay in the plums. Bring to the boil again, take out 
 the fruit, lay on platters, and boil the syrup until thick, then put the 
 plums in jars with the hot syrup and seal. 
 
 Tomato Pickles 
 
 Drain whole canned tomatoes. Cut into thick slices. Put into 
 the preserving kettle a quart of vinegar, three-and-one-half pounds of 
 sugar, a half-ounce, each, of cinnamon and mace, and one ounce of 
 cloves. Bring to the boil, lay the tomatoes in this syrup and cook for 
 five minutes, remove, put into wide-mouthed jars, and boil the 
 syrup for an hour, or until very thick. Fill the jars with the spiced 
 syrup and seal. 
 
 Pickled Beets 
 
 Drain canned beets and cut into thick slices. Pack them into 
 jars. Boil together a quart of vinegar and two pounds of brown 
 sugar, and stir into them a saltspoonful of powdered alum. Skim off 
 any scum that rises to the surface of the liquid. When the boil is 
 reached, drop into the liquid a cheese-cloth bag in which are a half- 
 teaspoonful, each, of whole allspice, mustard-seed, peppercorns, and 
 cloves. Add a dash of paprica and a saltspoonful of salt. Boil hard 
 for three minutes, and pour over the beets in jars. At the end of 
 twenty-four hours drain off the liquid, boil again for five minutes, and 
 pour over the beets. Seal the jars. 
 
 Page Thirty-two 
 
 I 
 
Spiced Pear Preserves 
 
 Drain canned pears, cut into long slices and weigh. For 
 
 four pounds of fruit allow three pounds of granulated sugar, a quarter- 
 pound of ginger-root, sliced very thin, six whole cloves, and the juice 
 of two large lemons. Put into the kettle a gill of pear-liquor, the 
 ginger-root and cloves, the sugar and the peel of a lemon, cut into thin 
 strips. As soon as the sugar is melted, lay in the pears, simmer for ten 
 minutes, take out and put into jars, boil up the syrup, and, when thick, 
 pour it over the pears, filling the jars to the brim. Seal at once. 
 
 Pickled Cherries 
 
 Drain canned cherries and measure them. For every quart of 
 the fruit put into the preserving-kettle a half-pint of vinegar and a 
 heaping tablespoonful of sugar, adding, when this boils, a dozen cloves, 
 and six blades of mace, broken into bits. Boil for five minutes, drop 
 the cherries into the liquid and take from the fire. Leave for twenty- 
 four hours, drain out the cherries, put these into jars and boil up the 
 vinegar again .Strain out the spices and allow the vinegar to get cold 
 before filling the cherry-jars with it. Seal and keep in a dark place. 
 
 Gooseberry Chutney 
 
 Drain canned gooseberries, and measure. To a quart of the 
 berries allow two ounces of mustard-seed, two ounces of ground 
 ginger, two-and-one-half ounces of brown sugar, ten ounces of seeded 
 raisins, three ounces of salt, three ounces of garlic, and a quart of 
 vinegar. Chop the garlic, raisins and gooseberries together, putting 
 them through a fine meat-grinder to convert them to a paste. .\dd 
 all the other ingredients and boil for three-quarters-of-an-hour. Add 
 enough tumeric to make a good color, turn into jars and seal. 
 
 Spiced Plums 
 
 Drain canned plums, and remove skins and pits. Weigh the 
 fruit, and to three pounds of it add a pound of sugar and a scant gill- 
 and-a-half of vinegar. Put the vinegar, sugar and fruits into the 
 preserving-kettle and stir in an ounce, each, of whole cloves and 
 stick-cinnamon, broken into bits. Boil until very thick and turn into 
 jelly-glasses. 
 
 Spiced Tomatoes 
 
 Weigh canned tomatoes that have been drained from liquid. 
 To three-and-a-half pounds of them allow two pounds of granulated 
 sugar, a half-ounce, each, of cinnamon, whole cloves and allspice, a 
 quarter of a grated nutmeg, and a half-pint of vinegar. Boil the vine- 
 gar and spices together, add sugar and tomatoes and boil until the 
 mixture is very thick. 
 
 Chili Sauce 
 
 Drain the liquor from canned tomatoes, and measure the 
 drained vegetable. To two quarts of tomatoes allow a pint of onions, 
 — the small, white ones, chopped, — a teacupful of brown sugar, four 
 tablespoon fuls, each, of powdered cloves, allspice and cinnamon, a 
 heaping teaspoonful of ground ginger, and- a saltspoonful of cayenne 
 pepper. Put the spices into the vinegar, and when hot, add the other 
 vegetables and cook, steadily, for two hours. Set aside until cold, 
 bottle and seal. 
 
 Page Thirty-three 
 
Pickled String Beans 
 
 Drain canned string beans, cover with boiling water, and boil 
 for five minutes ; drain, pack into jars, and fill these with boiHng 
 vinegar which has cooked for five minutes with a few cloves, allspice, 
 and a half-dozen pepper-corns. Seal the jars, and set aside for several 
 months before using. 
 
 Tomato Catsup 
 
 Put into a preserving kettle four cans of solid tomatoes, and 
 four peeled and sliced onions. Boil together until the onions are soft, 
 press all through a colander, and strain through a fine strainer. Re- 
 turn the liquid to the kettle with a bunch of parsley, two bay leaves. 
 
 PEJCHES ^S F^'JR AS THE EYE CAN REACH 
 
 The trees are Jilled with the ripened fruit, ready for t)ie canner, xuho gets them fresh picked from the 
 
 the orchard, thus guaranteeing the natural rich color and flavor. 
 
 a tablespoonful, each, of celery-seed, black pepper, whole cloves, salt- 
 and sugar, a teaspoonful of paprica and a half-teaspoonful of grated 
 garlic. Boil for four hours, stirring often. When the mixture has 
 boiled so long that it is reduced to two-thirds of its original bulk, add 
 a pint of vinegar, and boil until thick. Take from the fire, strain, and, 
 when cold, bottle and seal. 
 
 Sandwiches 
 
 For the school luncheon, Sunday night supper and picnic, the 
 sandwich is always popular, but the housekeeper is often sorely puzzled 
 as to what kind of sandwiches to make. Anybody can use cold chicken 
 and other meats, but she would like to prepare something a little out 
 of the ordinary. For this purpose canned articles afford her a large 
 and palatable variety. 
 
 Tomato and Peanut Sandwiches 
 
 Drain the liquor from canned tomatoes and chop enough of 
 them to make a small cupful of tomato-pulp. Work this into the con- 
 tents of a jar of peanut butter, adding salt to taste. Spread between 
 thin slices of bread. 
 
 > Page Thirty-four 
 
Salmon Sandwiches 
 
 Drain a can of salmon, remove the bones, and flake the fish 
 very fine. Dip a lettuce leaf in mayonnaise dressing, lay it on a thin 
 slice of buttered bread from which the crust has been cut, put a layer 
 of the flaked salmon on this, cover with another lettuce-leaf, and 
 put on the upper half of the sandwich. 
 
 Tomato Sandwiches 
 
 Drain whole canned tomatoes, and cut in thick slices. Make 
 a French dressing, and dip each slice into it, then lay on a lettuce- 
 leaf between slices of Boston brown bread. 
 
 Spinach Sandwiches 
 
 Dkain the liquid from canned spinach, cover with boiling water, 
 salting slightly, and boil for five minutes, after which drain very 
 dry, pressing out all moisture. When cold, chop the spinach as fine 
 as possible, seasoning with a little mayonnaise and pickled cucumber, 
 minced into tiny bits. Spread between buttered bread-slices. 
 
 Spinach and Anchovy Sandwiches 
 
 Drain canned spinach as directed above, squeezing out every 
 drop of juice after boiling for five minutes. While hot, beat into 
 a cup of spinach a heaping tablespoon ful of melted butter, salt 
 to taste, and a dash of white pepper. Rub in now a tablespoonful of 
 anchovy paste, or an equal quantity of boned and chopped anchovies. 
 If the paste is used, do not put the suggested salt into the spinach. 
 When you have a smooth paste, spread it on the crustless slices of 
 bread. 
 
 Fruit Sandwiches 
 
 Mix together three tablespoonfuls of canned cherries, — stoned 
 and chopped fine, the same quantity of canned and grated pineapple, 
 and a tablespoonful of canned and minced apricots. Drain all the 
 fruits dry from the liquor in which they were canned, and mix with 
 a tablespoonful of very thick, clotted cream. Spread between thin 
 crackers, and serve at once. 
 
 Strawberry Sandwiches 
 
 Drain canned strawberries, cover with sugar and set at the side 
 of the range until the sugar is dissolved. Simmer for five minutes, 
 take out the berries, add two tablespoonfuls of the strawberry liquor 
 to the melted sugar and boil until a little dropped into cold water forms 
 a ball between the fingers. Beat the whites of two eggs very stiff, and 
 pour upon it gradually, beating all the time, the hot syrup, and as soon 
 as this is all used, beat into the mixture the strawberries. Spread be- 
 tween thin crackers. 
 
 Green Pea and Egg Sandwiches 
 
 Drain a cup of canned green peas and cover with salted, boil- 
 ing water. Cook until soft, drain and rub to a smooth paste with the 
 yolks of two hard-Loiled eggs. Season with salt, pepper, and melted 
 butter and spread between thin slices of white bread. 
 
 Page Thirty-five 
 
PICKING STRAIVBERRIES 
 
 The luscims fruit is gathered fully ripe from the vines and canned fresh and crisp at 
 
 nature perfected it for our enjoyment 
 
 Page Thirty-six 
 
^HgZ.^<s^ 
 
 Chicken Croquettes 
 
 Open a can of chicken some hours before using. Chop the 
 meat fine, seasoning it with celery salt and white pepper. Cook together 
 in a saucepan a tablespoon ful, each, of butter and flour, and when 
 they are thoroughly blended pour upon them a cup of rich milk, — 
 part cream if you have it, — to which a pinch of baking soda has 
 been added. Stir to a smooth white sauce, then add the minced 
 chicken, season to taste, adding a pinch of nutmeg and a dash of 
 lemon juice. When the chicken is smoking hot add to it gradually 
 a beaten egg and take from the fire. Set aside until cold, and form 
 into croquettes of uniform size. Roll each of these in beaten egg, 
 then in cracker-dust and set in the ice-chest until they are very cold 
 and the coating on them has stiffened. Fry in deep fat to a golden 
 brown. Arrange on a platter and pour about the croquettes a 
 white sauce into which a tablespoonful of minced parsley has been 
 stirred. 
 
 Scalloped Chicken 
 
 Cut, not chop, the contents of a can of chicken into small 
 pieces. Make a white sauce as directed in the last recipe, adding to 
 it a gill of oyster-liquor. Butter a pudding dish and put in the bottom 
 of it a layer of cut-up chicken, well seasoned, and scatter over this 
 a layer of fine crumbs, then cover with the white sauce. Put in 
 another layer of chicken, more crumbs and more sauce. Proceed 
 in this way until all the ingredients are used. Sprinkle the surface 
 of the scallop with fine crumbs, dot with bits of butter, and set in 
 the oven. Cook until well browned. 
 
 Chicken Salad 
 
 Open a can of boneless chicken, and turn the contents into 
 a bowl. Set this on the ice until chilled, first cutting the chicken 
 into pieces a half-inch square. Measure the amount of chicken and 
 to two cups of it allow a generous cup of crisp celery cut into bits. 
 Mix the chicken and the celery together, seasoning with salt, pepper 
 and a French dressing. Line a salad-bowl with lettuce-leaves, put 
 the salad into it and pour over all a good mayonnaise dressing 
 Garnish with slices of hard-boiled eggs. 
 
 Barbecued Ham 
 
 Cut canned lunch ham into smooth slices. Put into a sauce- 
 pan a generous tablespoonful of butter, and, when this is melted, 
 lay the sliced ham in it. Leave until the meat is smoking hot, and be- 
 ginning to get crisp. Transfer to a heated platter and keep hot 
 while you add to the grease in the pan two tablespoonfuls of vinegar, 
 a teaspoonful of sugar, a half-teaspoonful of French mustard, a dash 
 of paprica and, last of all two tablespoonfuls of sherry. Stir to the 
 boiling point, pour over the fried ham and serve. 
 
 Page. Thirty-seven 
 
Beef a la Milanaise 
 
 ^ 
 
 TuPN A PIECE of canned beef into a roasting-pan, and pour over 
 and around it a cupful of well-seasoned beef stock. Cover closely 
 and cook for fifteen minutes or until the meat is heated through. 
 Put it upon a warm platter and keep hot in the open oven. Put 
 the pan with the liquor still in it on top of the range, add to it a 
 great spoonful of stemmed sultana raisins and two tablespoonfuls of 
 pine-nuts. Season with salt, pepper, and a tablespoon ful of brown 
 sugar. Stir until very hot, thicken slightly with browned flour, and 
 stir in a tablespoonful of sherry. Pour over the heated beef. 
 
 Hot Beef Loaf With Bananas 
 
 Turn the contents of a two-pound can of beef into a chop- 
 ping bowl, and chop line, adding as you do so a slice of cold boiled 
 ham and a dash of paprica. Moisten with well seasoned stock or 
 gravy and form into a loaf, adding a beaten egg to hold the mixture 
 together. Put into a roasting-pan, and cover the meat-loaf with 
 bananas sliced lengthwise. Pour a little gravy or stock about the 
 meat, and cover closely. Cook until very hot, and until the bananas 
 are soft all through. Transfer carefully to a platter, thicken the 
 gravy and pour about the loaf. 
 
 Corned Beef Hash 
 
 Turn the meat from a can of corned beef, and set in the ice- 
 chest for several hours. Put through the meat-grinder and to a pint 
 of the ground meat allow a cup of hot mashed potatoes. Put all 
 together in a frying-pan, add a little boiling water and a generous 
 lump of butter. Toss and stir until smoking hot, season to taste 
 with salt, pepper and onion-juice, and serve very hot, granished 
 with small triangles of toast. 
 
 Cannelon of Corned Beef 
 
 Grind or chop canned beef, and add to it a tablespoonful 
 of tomato catsup, a tablespoonful of blanched or chopped al- 
 monds, and two tablespoonfuls of minced celery. Mix well, and add 
 enough rich gravy to moisten the mixture. Form into a loaf, pour 
 gravy over it and set in the oven until very hot. Serve with the 
 gravy poured over and around it. 
 
 Chicken Tamale With Tomato Sauce 
 
 Turn out the contents of a can of chicken tamales, and drain. 
 Lay the tamales in a double-boiler, and, when very hot, transfer to 
 a deep dish and pour over them a cup of well-seasoned and thickened 
 tomato sauce. Serve immediately. 
 
 Ox Tongue With Champignons 
 
 Take the ox-tongue from the can and drain off the liquor. 
 Put the tongue into a vessel set in an outer vessel of boiling water, 
 cover closely and steam until very hot. Cook together a tablespoon- 
 ful of butter and two tablespoonfuls of browned flour, and pour upon 
 them one-and-one-half cups of beef stock that has been skimmed 
 carefully, and seasoned well. Stir to a smooth brown sauce, add a 
 wineglassful of sherry and lay the tongue in this sauce, turning it 
 over until thoroughly coated with the gravy. Put the tongue on a 
 deep platter ; add a can of champignons drained from their liquor, to 
 the gravy, bring to boiling-point and pour it over the tongue. 
 
 Page Thirty-eight 
 
Beef In Batter 
 
 Turn out the contents of a can of beef and cut into slices. 
 Put into a bowl a tablespoonful of vinegar, three tablespoonfuls of 
 salad oil, a saltspoonful of salt, and a quarter-saltspoonful of white 
 pepper. Mix well, and lay in this dressing the sliced beef. Leave 
 for an hour, or longer. Drain dry, dip each slice into fritter-batter, 
 and drop into deep, boiling fat. Cook to a golden-brown and serve 
 very hot. 
 
 Chicken Curry in Rice Cups 
 
 Boil a cup of rice until tender, in slightly-salted water, drain, 
 and while hot, pack it into muffin-cups or tins, first greasing these 
 slightly. Press the rice down as hard and firm as possible. Set 
 aside until cold and put into a cold place for twelve hours. With a 
 teaspoon scoop out the rice carefully from the centre of each tin, 
 leaving a thick wall of rice about the sides and a half inch thickness 
 at the bottom. Turn these rice-cups out upon a deep platter, and set 
 this over a vessel or pan of boiling water in a hot oven. Cover 
 closely and get very hot. Open a can of curried chicken, drain off 
 the liquid, chop the meat fine, then return it to the liquid in which 
 it was canned, and put into a saucepan. Stir until very hot, add 
 a gill of thick tomato sauce, and fill the rice cups with this mixture. 
 Serve at once. If it is liked, a tomato sauce seasoned with curry- 
 powder may be poured about the base of the rice cups. 
 
 PICKING STRING BEANS 
 In two hours time they will be in hermetically sealed cans, fresh and tender as from the 
 
 Page Thirty-nine 
 
v^r >-"— ' 
 
 Table of Con 
 
 Page 
 
 SOUPS 
 
 Clam Chowder 7 
 
 Cream of Spinach Soup 8 
 
 Cream of Tomato Soup 9 
 
 Cream of Corn Soup 8 
 
 Cream of Pea Soup 8 
 
 Lobster Bisque 7 
 
 Oyster Bisque 7 
 
 Oyster Stew 7 
 
 Tomato and Corn Broth 9 
 
 FISH 
 
 Broiled Oysters 10 
 
 Buttered Shrimps 13 
 
 Creamed Oysters 10 
 
 Clam Fritters 11 
 
 Devilled Crabs 12 
 
 Fried Oysters 10 
 
 Lobster a la Newburg 11 
 
 Lobster Croquettes 11 
 
 Lobster Pates 12 
 
 Panned Oysters 11 
 
 Scalloped Oysters 10 
 
 Salmon Steak 12 
 
 Salmon Cutlets 12 
 
 VEGETABLES 
 
 Asparagus on Toast 18 
 
 Asparagus Tips 18 
 
 Asparagus Cups 19 
 
 Baked Tomato Omelette 16 
 
 Beets with Vinegar Sauce 16 
 
 Beets Stuffed with Peas 16 
 
 Boiled String Beans 16 
 
 Boiled Spinach 18 
 
 Corn Oysters 13 
 
 Corn and Tomatoes 13 
 
 Corn Croquettes 13 
 
 Corn Omelette 14 
 
 Corn Pudding 13 
 
 Creamed Beet^ 16 
 
 Creamed Spinach 18 
 
 Devilled Tomatoes 15 
 
 Green Pea Fritters • .17 
 
 Green Pea Balls 17 
 
 Peas and Carrots, Creamed .... 17 
 
 Pea SoufSe 17 
 
 Rice with Cheese and Tomatoes 
 
 15 
 
 String Beans with Brown Sauce. 17 
 
 Spinach and Eggs 18 
 
 Stewed Corn , 13 
 
 Scalloped Tomatoes ■ • • ; 14 
 
 Tomatoes, Corn and Green 
 
 Peppers 14 
 
 Tomato Toast 15 
 
 Tomatoes Pried in Batter.... 16 
 Tomatoes and Eggs 16 
 
 SALADS 
 Bean, Beef and Spinach Salad. 21 
 
 Beet and Celery Salad 20 
 
 Crab Salad 21 
 
 Macedoine Salad 20 
 
 Siilmon Salad . . . . : 20 
 
 Salmon and Cucumber Salad.. 21 
 
 Shrimp Salad 21 
 
 Spinach and Egg Salad 21 
 
 Tomato and Peanut Mayon- 
 naise 21 
 
 Tomato and Green Pepper 
 
 Salad 20 
 
 DESSERTS 
 Apple Scallop 23 
 
 014 524 833 4 
 
 iiiiii I 
 
 Apple 
 Apple 
 Apricoi 
 
 Apricot onerbet 26 
 
 Apple Pie 28 
 
 Apricot Pie ^29 
 
 Brown Betty '. '. 23 
 
 Brandied Peaches .'31 
 
 Chili Sauce ! ! 33 
 
 Cream of Apricots ! ! ' 24 
 
 Cherry Pie ! ! 29 
 
 Cherry or Berry Tarts. . . ! ! ' ' 29 
 Frozen Apricot Whip.... 26 
 
 Fruit Cocktail 27 
 
 Gooseberry Chutney ..!!!!!! '33 
 
 Huckleberry Pie 29 
 
 Pickled Cherries 33 
 
 Pineapple Pudding . . .'. 22 
 
 Peach Batter Pudding 23 
 
 Plum Sago Pudding.... 24 
 
 Peach Cornstarch Pudding. 25 
 Pineapple and Peach Glaces. 27 
 
 Pumpkin Pie 27 
 
 Peach Cream Pie . . . . 28 
 
 Pineapple Pie 28 
 
 Plum Cream Pie ....'.] 28 
 
 Peach Pie 29 
 
 Preserves, Sweet Pickles',' Etc' ' 29 
 
 Preserved Cherries 30 
 
 Preserved Apples 30 
 
 Preserved Pineapples .'. 30 
 
 Peach Marmalade .... 31 
 
 Preserved Peaches 30 
 
 Preserved Plums ' " 30 
 
 Peach Ice Cream 26 
 
 Pickled Peaches ! 32 
 
 Pickled Pears 32 
 
 Pickled Plums 32 
 
 Pickled Beets Z2 
 
 Mixed Jam ! 32 
 
 Raspberry Sherbet ......... .26 
 
 Raspberry Jam ] ' 31 
 
 Spiced Pear Preserves 33 
 
 Spiced Plums 33 
 
 Spiced Tomatoes i 33 
 
 Strawberry Mousse .27 
 
 Strawberry Surprise . .26 
 
 Strawberry Spanish Cream. . . .24 
 
 Strawberry Float 25 
 
 Strawberry Pudding ! .22 
 
 Tutti-Frutti with Whipped- 
 
 Cream 25 
 
 Tutti-Frutti Ice Cream 27 
 
 Tomato Pickles 32 
 
 Pickled String Beans 34 
 
 Tomato Catsup 34 
 
 Salmon Sandwiches 35 
 
 Tomato Sandwiches 35 
 
 Spinach Sandwiches 35 
 
 Spinach and Anchovy Sand- 
 wiches 35 
 
 Fruit Sandwiches 35 
 
 Strawberry Sandwiches 35 
 
 MEATS 
 
 Barbecued Hamv 37 
 
 Beef a la Milanaise 38 
 
 Beef in Batter 39 
 
 Chicken Croquettes 37 
 
 Chicken Curry in Rice Cups.. 39 
 
 Chicken Salad 37 
 
 Chicken Tamales with Tomato 
 
 Sauce - 38 
 
 Hot Beef Loaf with Bananas.. 38 
 Ox Tongue with Champignons. 38 
 Scalloped Chicken 37 
 
■73 
 
Hi