The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-06-18

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| to d delicious tenderness. then boned
and nodded for perfect slicing, they
/ a. all ready to cut as they come
served cold, in sandwiches. fried. or
broiled. Whole, they can be sprinkled
| with brown sugar, stuck with cloves.
and baked for q short time in the
oven. Sealed as they are In air.
| tight containers, you can make
excellent use OF them on your
emergency shelf. They are very
| wi 1lesOme.
Preparing Chicken
To cook and bone chicken every
| time it Is needed for salad or the
like is time-consuming task. So
| it is good to know that chicken OF
i the same superior quality as you
would select yourself is cooked,
boned, and canned in alright cans.
| Dark and white meat alike are
found In these cans, and the con.
tents are all ready for immediate
use.
There are many other canned
meats, too, which you will want
whether your summer cooking IS
done at home, at the seashore cot
| tage, in camp, or for the i'm.
promptu picnic. Go into your stores
and markets, get acquainted with
your grocer, and he will help you
in making your choice.
Canned meats. in their ready-to-
eat form, may always be served
hot or cold as they come from the
can. But they are just as delight
| full and tempting when used as the
basis Of made disnes. Here are n
few OF Good Housekeeping Institute
favorites:
Dreamed Deviled Ham
Wash and prepare one bunch Of
asparagus and cut the edible part
| into inch lengths. Cook until ten
der. Meanwhile, melt three table
spoonfuls Of fat in saucepan. Add
three tablespoonfuls Of flour, stir
until blended, then add gradually
one and one-half cdpfuIs OF milk,
e-eighth teaspoolful Of paprika,
and Il sprinkle Of pepper. When
smooth, add one medium sized can
of deviIed ham and beat until
smooth. Pour over the hot aspa-
ragus and serve at once. This
recipe serves six.
Tongue In Tomato. Jelly
Combine one, can OF condensed
tomato soup with one cupful %
water. one-half q seeded green pep
per chopped fine, one teaspoonful
Of salt. Simmer five minutes, then
add one tablespoonful Of granula
ted gelatin which has been soaked
In one-fourth cupful OF cold water
for 10 minutes. Stir until completely
dissolved and add one-haR cupful of
cooked, fresh peas. Meanwhile, ar
range in a cold. wet mold. one
luncheon tongue cut into dice. Pour
the hot tomato mixture over 1t and
chill until set. Serve unmolded on
crisp watercress. This recipe serves
six.
COrned Beef Hash
Empty the contents of medium
sized can of corned beef hash in a
frying pan in which two table
spoonfuls OF fat have been melted.
Moisten slightly with milk-about
one tablespoonfuI-stir until well
mixed, spread evenly and then cook
slowly until brown underneath.
Turn and fold on to a hot platter.
Meanwhile, in another frying pan
saute six whole bananas which
have been peeled and dipped In
lemon juice and melted fat, until
they are tender and golden brown.
Arrange on the platter with the
corned beef hash and serve at once.
This recipe serves six.
Hot Chicken Sandwiches
Mince fine one small can of
boned chicken. Add one teaspoon
full of finely chopped chives, one
teaspoonfuI of prepared horseradish,
and enough welI-seasoned tomato
sauce to moisten well-about one
half cupful. Use as a filling for
buttered bread sandwiches which
have been cut little thicker than
ordinary sandwiches. Press firmly
together, trim off the crusts spar
ingly, and cut in good-sized oblon2s
or squares. Dip these in mixture
consisting OF one slightly beaten
egg, one cupful Of milk, one-half
teaspoonful of salt, and one-eighth
teaspoonful Of pepper. Saute quickly
in little fat till a rich brown on
both sides. Serve at once. With
salad of shredded cabbage and
apples dressed with French dress
ing. you have delicious Sunday
night spread.