Evening star., 1928-02-10
Treatment of Canned Goods
Vegetables and Fruits May Be Made More Ap
petizing When They Are Prepared
in These New Ways.

increased In bulk by the addition OF
hard-boiled eggs, mushrooms or cooked
noodles.
Savories From the Can.
It is an excellent plan to thin meat
soup with water in which a teaspoon
full of meat extract has been dissolved
Tomato soup should be thinned with
milk and little butter butter added. II
liked. cornstarch may be used for
thickening any canned soup. A small
can Of tomato puree, with milk and
butter added. gives enough soup for two
people.
If a can Of lobster is kept in the
house, a dainty fish course can be
evolved at a minutes notice by fax
ing the fish and putting it in ramekin
cases with a little mayonnaise sauce
garnished with chopped capers and a
touch Of cayenne pepper for color.
Herring and tomatoes make a de-
licious savory crushed up and put on
fingers of toast with sprinkling OF
egg and cayenne and little chopped
egg or parsley on top. This is good
either cold or hot. Canned herring
roe is another idea for a quickly made
savory. Crushed herring and tomatoes
make gOOQ SANDWICHES.
Salads From the Can.
Some canned materials can be quick
ly converted into salads by the addition
of dressing. For instance. use canned
string beans with solid section Of to-
mato taken from can, with walnut
meats decorating 1t and French dress
ing to give taste. and mayonnaise for
finishing touch, to make good
salad, with all the ingredients coming
from cans.
Figs. dates and canned pineapple make
canned ard dried fruit salad COM
bination. and cream cheese and canned
pears make an excellent salad. Soaked
out. stoned prunes and walnut meats
will take dressing like any salad, and
so will pr,ines and cream cheese.
Lettuce isn't the only foundation for
a salad. Firm. white and crisp cabbage
is just as good. 1t will keep we'll, and
so will apples. Either of these ingredi-
ents is satisfactory foundation on
which to build salad. Other good
foundations for salads are canned pine
apple. pears, peaches. apricots. picked
beets, asparagus. stringed beans. peas,
lima beans. which should be we'll
favored with onions. and sardineS. nuts.
figs. dates. raisins and cheese and cold
boiled potatoes are useful for making
many combinations.
Bottled Dressings.
Variety can be obtained in dressings
also. French dressing Is easily made.
or may be bought in bottles like mayon-
naise and boiled dressings. Add tomato
catsup to mayonnaise and you have
Russian dressing. In addition you may
Oh ~fni, %,tt Ate <SR
raisins. or crumbled cheese. or sliced
stuffed olives, or strips of pimento. and
you have an extra special dressing.
How TO Use Dried Fruits.
It always pays to buy the best grade
in dried fruits. When preparing for
cooking, pick over, then cover with tepid
water. Let stand for 5 minutes, then
wash thoroughly In several waters un-
til perfectly clean. Drain. cover with
fresh cold water and let stand for a day
TO soak. When simple dish Is desired
turn the soaked fruit into double
boiler, heat slowly and cook at the
side OF the fire for several hours or
until the fruit is tender but unbroken.
A fireless cooker may be used here to
good advantage. This slow cooking dis
peis toughness and develops the full
sweetness of the fruit Sugar should
not be added until about 20 minutes
before taking from the fire. Thus SIM
ply prepared, such fruits as apricots,
peaches. pears, prunes, cherries and
berries may be used In alienation as a
course for breakfast when fresh fruits
are not to be obtained. Combinations
Of one or more fruits may also be made
to great advantage.
Dried fruits can be used in many
good desserts. They make good FILL
Ing for shortcake or roly-poly. In place
Of using quartered apples in dumplings,
Use large prunes that have been soaked
and pitted. halved peaches or apricots
cooked until just tender or figs or dates
steamed until soft. Dip stewed april
cots ar peaches In fritter batter and
fry in smoking hot fat.
This is a good way to make use OF
stale bread Stew a dish OF soaked
dried berries or pitted cherries, and
sweeten literally Butter some thick
slices OF stale bread. place two on a
platter and pour over some OF the hot
fruit. Repeat until there are three lay
ers OF bread and fruit, then cover with
platter and slight weight. Set away
for several hours and serve cold with
cream.
When using tapioca or sage, substi-
tute dried stewed and sifted fruit OF
some kind In place Of fresh fruit or
juice, or milk. or you can make mold
OF boiled cereal or cornstarch and
serve with 1t as a sauce the sifted dried
fruit made sweeter than usual.