KITCHEN
Tested Recipes
FROM CANNED FOODS
| A Guide to Common Can Sizes | ||
|---|---|---|
| No. ¼ FLAT CAN | 4¾ oz. approximately ½ cup | Used for various meat spreads, such as ham, tongue and liver. |
| No. ½ FLAT CAN | 7¾ oz.-8½ oz. approximately 1 cup | Used principally for salmon. |
| No. 1 TALL CAN | 12 to 16 oz. approximately 2 cups | Used for salmon, fruit cocktail and fruits for salad. |
| No. 2 CAN | 1 lb. 2 oz. to 1 lb. 8 oz. approximately 2½ cups | Used primarily for vegetables, fruits and juices. |
| No. 2½ CAN | 1 lb. 10 oz. to 2 lbs. 3 oz. approximately 3½ cups | Used mainly for fruits. Spinach, tomatoes, sauerkraut, beets and pumpkin are also packed in it. |
| No. 3 CYLINDER CAN | 1 qt. 14 fluid oz. approximately 5¾ cups | Used primarily for fruit and vegetable juices and contains 46 or 47 ounces. |
| No. 10 CAN | 6 lbs. to 8 lbs. approximately 13 cups | Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores. |
KITCHEN TESTED RECIPES FROM CANNED FOODS
Preparing attractive, nutritious meals for the family is an aim in every home.
To those who know the economy, convenience, and nutritive value of commercially canned foods, this booklet of recently created and developed recipes from the Canco Testing Kitchen will be a source for new appetizing dishes. To the many who are establishing new homes and planning and preparing meals for the first time, this booklet will provide the needed recipes for the daily menus, whether they be simple or elaborate.
The use of commercially canned foods saves many hours in the preparation of fruits, vegetable, fish and meats, and also assures no waste.
TABLE OF CONTENTS
SOUPS [Purée Mongole] 3 [Corn and Tomato Chowder] 3 [Fish Tomato Stew] 3 FISH [Jellied Salmon Mold] 5 [Baked Salmon with Dressing] 5 [Lobster Bisque] 5 [Creole Fish Pie] 6 [Southern Shrimp] 6 [Tuna and Apple Salad] 6 [Deviled Sardines] 7 VEGETABLES [Savory Vegetables] 9 [Broiled Corn] 9 [Carrot and Rice Croquettes] 9 [Creole Hamburger and Bean Pie] 10 [Asparagus Croquettes] 10 [Cheese Sauce] 10 [Bean Stew] 11 [Sweet Potato Scones] 12 [Baked Spinach and Corn] 12 [Spinach] 12 [Pork Chops Creole] 13 [Julienne Beets with Horseradish Sauce] 13 [Asparagus Luncheon Rolls] 13 FRUITS [Fruit Dessert Rolls] 15 [Spiced Fruits] 15 [Golden Fruit Punch] 15 [Cranberry and Raisin Pie] 16 [Fruit Custard] 16 [Soft Custard] 16 [Pumpkin Whip] 17
