Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-10-02

ally packed in glass and show I'M
miStakable signs of deterioration II
they have not been properly preserved
and stored. It is not quite as easy.
factory preparation have deteriorated.
Here are few simple tests which
enable the housewife to ascertain for
herself when canned goods are not in
mt condition to serve: Be wary of any
tin that has bullying ends. This con-
dlt1on usually means that gas has
formed inside the tin and forced the
ends out If there is any suggestion
of unpleasant odor or of an unusual
taste, don't use the contents of any
can.
The percentage of illness that can
De traced directly to the use of can
ned goods is very small. There have
been cases of poisoning traced to
canned goods, but in most instances
an investigation showed that a care
less or ignorant cook had brought
about the trouble. After she has Sc
cured reliable grade of goods and
brought the can. a trifie cobwebby
and rusty, but quite fresh and tight.
from the cellar, the housewives next
duty is to prepare it's contents prop
erly. The first requirement is an open
/ ing sufficiently large. Entirely empty
the can as soon as opened. There are
so-called sanitary cans, but even
ton of the air on the lacquered in
side of the can. together with any
acid in the contents. produces a chem
ical change that is only too apt to
result in ptomaine poisoning. For this
reason the empty can should never be
than the geranium in the kitchen
window. The poured-out contents
should always be re-oxygenated. or
left open to the air for half an hour
to get back it's flavor. An inverted
gravy strainer over the bowl will
step might well be the destruction Of
the flies. Plenty of butter and a little
sugar will help to make canned goods
as palatable as fresh. They will be
much improved if placed in a fire.
less cooker for a while.
With canned goods the housekeeper
of today has the products Of the
world to select from at any season of
the year, and if she will only see to
her emergency shelf, supplying a few
jars or cans at time, the unexpected
guest will receive much warmer
welcome and the hostess will be
spared the shock which goes with
the thought that there is nothing in
the house for lunch. The following
will suggest many possibilities and
combinations:
Canned soups are particularly good
and may be served as PURGE, cream or
bouillon.
Tomato soup, heated, with butter,
without adding water, makes deli
cious sauce to serve with fish cro-
quotes or meat. It should be cooked
until thick.
Chowder cooked with the addition
of butter and a few minced vegeta-
bles or clans is very good.
Sardines may be broiled and served
with sauce tartare on toast or used
to make canapes for luncheon.
Salmon may be used as croquettes.
pudding, salad or souffie. or it may
be deviled or spiced.
Corn beef may be sliced cold. dec
Grated with parsley, shredded and
scrambled with egg or made into
hash 1t is an economical way of
buying for hash, as it is solid meat
and furnishes just about enough
hash for a meal for a medium sized
family.
Corn may be made into fritters,
cream of corn soup, corn chowder or
escalloped with tomatoes or made
into corn souff1e.
Peas make cream of pea soup or
may be cooked with asparagus or
creamed with shrimp or carrot. They
also are used in omelet.
Asparagus tips are served with
drawn butter on toast, while the
stalks make cream of asparagus soup.
It can be cooked in the can. opened
carefully and served whole with sauce
tartare and all remaining bits used
In an omelet.
Beets are heated and creamed. or
served with drawn butter. They are
used in salads and in combination
with string beans.
Lentils are coming into favor IN
this country, being very nutritious
and cheap. They are heated with
with butter or served as salad.
String beans, besides being served
as a vegetable. are good with French
dressing as a salad.
Tomatoes have many different forms
in which to appear. They may be
served stewed as a vegetable. escal-
Ioped with cracker dust, or used in
combination with corn ard little
minced onion. They may also be cooked
with cheese.
Shrimp may be washed in cold
water, the intestinal vein removed.
and served in various ways. 1t is
especially good in combination with
cucumber or with hard-boiled egg,
put through the ricer as salad.
Salmon souff1e, decorated with whip
ped cream, may be served in indt-
vidual souffle cases. With butter.