New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-01

fifteen or twenty minutes. Chill again
in the icebox and they are ready to use.
Prepared n this way there is no sus-
picion of the CLOSE" taste oriodor that
some notice even with the best brands
when used directly from the cans.
Boned and minced chicken, tongue.
ham, sardines, lobster and salmon are
the varieties of these delicacies that the
housewife IS most familiar with, but
there are also many novelties which are
equally good and are we'll worthy of a
trial to vary the menus.
Some of the more unusual ones in
clude Drawn, chile con carne, chicken.
ham and veal loaf, chicken tamale, roast
beef, fish roes, lambs tongue and
calves brains. Nearly all of them lend
themselves to a variety of appetizing
dishes that can be easily and quickly
prepared.
1t should be remembered, however.
that any recooking of these meats and
fish should be done quickly Otherwise,
as the products have been previously
pieces
and present anything but an appetfzing
appearance when served.
The following tested recipes suggest
ways of preparing some of these canned
commodities to the best advantage.
"Leftovers" can of course be used in
stead of the canned goods, if such there
be-
Tamale Pie
This IS very hearty dish for a cool.
damp day. Cut either canned roast
beef or beef loaf into small cubes. Ar
range layer of cooked and seasoned
cornmeal mush in the bottom of but
tered baking dish and over it place
layer OF the meat, moistened with lit
tie tomato catsup Sprinkle with minced
green peppers and pimentos and light
sprlnkllng of salt. Continue with alter
nate layers until the dish is filled and
have the last layer of mush Brush over
with little melted shortening and cook
Tor twenty minutes in hot oven, Serve
in the baking dish.
Corn and Minced Chicken Fritters
Mash the minced chicken with fork
and mix with one pint of grated green
corn. Season to taste with salt and
paprlka, add saltspoonful of celery
salt, one scant tablespoonful of melted
oleo, two small eggs or one large egg.
lightly beaten, half a cupful of milk and
about one cupful of wheat and barley
flour mixed with one teaspoonful of bak-
; ing powder. (The mixture should be of the
consistency II drop battery Drop by
the spoonful into deep, hot fat and frv
to a rich brown Drain on brown paper
before serving. These fritters are suffi-
GENTLY hearty to form the main course
of the dinner
Barbecue of Fish
Any of the canned white fish NAV be
used IN this recipe. Break the fish into
pieces, not too small, and marinate in a
dressing composed Of one tablespoonful
or vinegar, one tablespoonful of vege-
table oil, one slice of onion bay leaf.
malt a teaspoonful of salt and a salt
spoonful of paprika. Put into the upper
part of the chatting dish three table
spoonsful Of tomato catsup three table
spoonsfu Of sherry and three table
spoonsful of butter Let the ingredi-
ents heat, then add the fish and turn in
the sauce until it is heated through.
Serve Immediately
A Delicious Fish Roe Salad
IN addition to the shad roe, the
canned varieties include roes from cod.
macSerel and haddock. All of them are
excellent for a quick salad Cut the
roe in cubes and add half fhe Quantity
OF diced peeled cucumber, eight chopped
stoned olives, six peeled chopped rad
lshes' Two slices Of minced white onion
and sufficient mayonnaise dressing TO
hhoisten' Dust with paprika, garnish
with capers and serve in Individual por-
tlons IN nests of crisp lettuce leaves.
Potato and Meat Puffs
Almost any of the canned meats may
De used IN this recipe, tie veal and beef
ioai nelng excellent. Chop the meat,
not too fine and add one tablespoonful
OF minced mustard pickle. Have ready
co1d mashed potatoes, seasoned with
sat- butter and paprika Add to each
cup1ul OF the potato one we'll beaten
bind. Roll out rather thin. cut in cir
cles and place generous tablespoonful
OF the seasoned minced meat in the CEN
ire OF each. Fold over, crimp the edges
together brush over with beaten egg
mixed with a little cold water and bake
IN not oven until crisp and brown.
Delmonico Corned Beef Hash
The canned corn beef makes the most
deilclous hash. Chop rather coarsely,
ADD an equal quantity of chopped cook
ed potatoes, half a grated white onion,
one tablespoonful of minced green
! pepper and one large chopped cooked
beet. Season with very little pap
rikaa, add a tiny pinch of poultry sea.
soning and turn into frying pan in
which has been heated two tablespoons
ful of dripping. Stir the hash until
heated through. put into mould ana let
brown on the other side Serve inverted
on not platter This can also be cooked
in chatting dish.
A Meat Mousse
Almost any of the varieties of canned
meat oil hn IL.