Evening star., 1928-02-10

Boil all canned vegetables for about
four minutes after taking from the can,
mo matter how you expect to prepare
ENhem in special dishes for the table.
,sYou will be rewarded for this extra at
L1ention by having the vegetables taste
rs good as when freshly taken from the
garden. Another important point Is to
.be generous with salt. pepper. paprika
and butter when making canned veg
etables taste like fresh ones.
Canned tomatoes are greatly improv-
I'd II stewed with chopped or finely-cut
4, onion When bread crumbs are added.
St becomes a different dish. Canned
tomato mixed with bread crumbs and
baked with cheese. crumbs and butter
on top is a universal favorite. Eggs can
be scrambled in tomato Just as they
can be scrambled In corn and then
served on toast.
Lima beans are better II they are
sauted In olive oil. Combined with
canned corn, they are transformed into
succotash. Some finely sliced carrots
help out canned peas. Peas can be bak-
ed In a deep dish with bacon on top.
Canned asparagus can be dipped in eggs
and rolled in bread crumbs and fried
brown. Canned corn. which is by itself
rather tasteless, combines we'll with
cheese or eggs 1t can be baked with
cheese and bread crumbs. with butter
on top, or 1t can be mixed with crumbs
and baked. Combined with a thick
white sauce to which chopped cheese
has been added. it can be poured over
toasted bread. Another method OF prep
aration Is to heat the corn to the boil
Ing point in a saucepan and then add
eggs. stirring them in until they are well
cooked. Mixed with pancake -four and
u q q
sizzling with bacon fat, corn makes
hearty fritters. It always needs general
seasoning.
In q deep baking dish place alternate
layers of spinach, sliced hard-boiled
eggs and white sauce. Top with bread
crumbs, cheese and butter. Bake until
heated through and Drowned on top.
This is as hearty as meat dish.
Another meat substitute dish is made
UP Of many kinds of canned vegetables.
Star. with generous supply OF fried
onions Lay In deep baking dish
layers OF fried onions. lima beans. corn,
peas and anything else which is on
hand. Pour over it the contents of
can Of tomatoes, covering with crumbs.
cheese and butter, and bake.
There is a good dish that can be
made up of anything there is in the house
and is good enough to serve to guests.
Start with olive oil in the frying pan.
Into this drop some sliced onions and
fry them until they are almost done.
II celery is at hand. it is an improve
ment to add, cut up and cooked with
the mixture. but 1t takes much less
time to cook than the onions. Cut-up
apples will give the green note If you
have no celery and should be cooked
very little indeed. Now add, drained,
all the canned vegetables that can be
found. such as peas. corn. stringed
beans, lima beans and asparagus.
Drain a tomato from most of the juice
and add that. Season well with salt.
Serve on a large platter In the center
Of q bed Of rice. noodles. r,lacaroni or
spaghetti. If vegetable curry Is
wanted. simply pour over this dish
sauce made Of -four. curry powder and
water.
Chicken Prom the Can.
A hot chicken pie for supper seems
quite an undertaking made In the
usual way, but there Is way In which
one can produce 1t in 20 minutes plus
the baking. Buy can Of good boned
chicken and package Of prepared
biscuit -four. Open the can and take
out the meat an hour or so before
using, 50 that It may aerate. As meal
tituS 6pptOdLIfB fudkE
thick white sauce with butter. ordinary
0our and milk. Break up the canned
chicken into large pieces and put 1t
into a casserole or small enameled dish.
Nix with IL. IL desired, cold sliced
potato, a hard-boiled egg cut into
rings. some cooked mushrooms or a
teaspoonfui OF leftover rice, or peas.
or corn These materials increase the
bulk without spelling the flavor. Pour
the white sauce over the chicken and
other materials In the casserole. With
the prepared -four mix a light dough
according TO the directions on the pack
age, using milk and shortening. Be
careful not TO get the dough too dry
and heavy. Lay 1t lightly in biscuit
sized rounds over the top OF the chick
en and white sauce. Have the oven
hot. put In the pie and bake 1t for
about IS minutes. It should be slightly
Drowned on top and the dough baked
MI the way through. To test. lift an
edge Of the crust and IL there is sus-
picion OF doughiness next TO the meat
and white sauce, put the pie back
into the oven for another FIVE minutes.
This pie will serve three people. With
o substantial salad and a desert II
vii! form an acceptable. II hastily pre-
pared. dish for luncheon or supper.
Tuna fish may be used In place OF the
chicken for this pie. The fish may be