The Providence news. (Providence [R.I.]) 1891-1906, 1899-03-08
NO DOUBT OF SAFETY
OF CANNED GOODS.
What Mr.. Taylor, Who Has Expert
ence as Packer and Dealer, Has
to Say on a Timely Subject.

4 emptled from the can several hours
before being served, poured into an
/ open porcelain or glass dish, and then
chilled in refrigerator. Served cold
they are most delicious and refreshing
and taste totally different from what
they aid when first taken from the
can.
AS general rule. peas. lima beans
ana string beans prove unsatisfactory
owing 20 the fact that two-t tn rds OF the
housewives serve them in the brine
that Is in the Gun. They should be
prepared as follows and il will then be
dlihcult TO distinguish the difference
between the canned and the freshly
picked:
Pour off the brine throw IL away.
then place the vegetables in cold water.
washing well and let stand a few min
utes TO freshen. Cook but a few min
utes and season 10 taste. Many use
milk instead OF water with these vege-
tables. a small piete or pork added
To string beans improves tao-f flavor.
Corn should be only thoroughly heated
as ii has been sufficiently cooked in
cans Add butter, milk, salt and pep
per as desired.
To retain the natural flavor OF to-
matoes, they should be cooked quickly
over hot fire: allowing tomatoes TO
simmer long tends to extract the BIT
ter taste from the seed and give dis
satisfaction. Pumpkins as now packed
have been run through a fine seive and
are sufficiently cooked in the hot pro-
ce5sing OF the cans, and simply require
spicing
Asparagus is best cooked I'm the can
before II Is opened, by immersing the
can In boiling water for from 20 20 20
minutes then open the can and slide
the contents carefully into q dish, TAX
IA 10 a.. tfs,e.
Always lay asparagus cans ON the side.
never upright as the latter is apt To
break the tips.
Canned meat should be kept in n cool
place. IL VIII then, when turned out OF
can, slice evenly and present a better
appearance on the table. In order 10
prevent tearing out the contents OF
cans of meat or plum pudding, open
them as follows: Cut away the larger
end OF the can first. then puncture
hole in the smaller end. TO admit air.
tap can lightly and then contents will
drop out whole. Plum pudding cans
should be immersed i'm boiling water
for from one-half TO one hour. accord
ing TO size then open I'm the same man. |
ner as canned meat.
There are many grades Of canned !
soups on the market Buy only the |
best which are SIX fully anc scientin- |
cally made To serv. they simply need |
raising to the boiling point. BE care \
ful not to scorch them. Use double |
boiler il possible, or immerse the cans /
IN boiling water for half an hour 10 |
thoroughly heat the contents, and then
serve.
The finest Columbia River Salmon
steaks are delic Gus in cans. They are
IF handsome high pink color, ,hakey n
texture, rich In oil. and the flesh IS
solid. A delicious salad can he made
with salmon. lettuce and mayonnaise
dressing. II Salmon is left over at
meals. pour oil or melted butter over at
% exclude the air and put I'm a cool
,lace; when ready TO serve the oil or
,utter can readily be removed by skim.
ming or the butter, by heating and
kimming
Owing 10 the large quantity of sui
'hur in Holsters and shrimps there is a
,reat tendency of their turning black
their meat comes in contact with the
In when they are packed dry. To over
ONE this trouble they are generally
acked I'm parchment or linen bags or
\ wood-lined cans. a new process has
ust been discovered that overcomes all
his trouble; that is. the packing in
elatine, which completely envelopes
he meat and prevents contact with the
IN, and insures fine quality.