Evening star., 1934-01-19
Winter Cooking Suggestion
Canning Methods and Use of These Products.
Meat and Fish Courses-Soups and Fruits.

/ for about 20 minutes, basting often
Remove the toothpicks before serving
In the center of the platter on which
they are served place some spiced figs
Take a whole canned chicken, cut it
in pieces, dot with butter and put in a
casserole. Heat the jellied stock that
it comes in, adding chicken broth
enough to half cover the chicken Force
a dozen cooked white onions through
coarse sieve. Fry slightly six slices
of bacon, cut in pieces. Mix the onions
with the bacon and add to the chicken
stock. Season with salt, pepper, chop
ped bay leaves and little lemon juice
Pour over the chicken and add a large
can of broiled mushrooms. cut in pieces
and a dozen boiled chestnuts in pieces
Bake in a covered casserole until the
chicken is heated through, basting
often. At last, cook without the cover
and serve in the casserole.
Try the following salmon in a cas-
serole for a luncheon or Sunday sup
per: Use canned salmon and an equal
quantity OF canned plain spaghetti
Cut in small pieces, mix with a cream
sauce, add some chopped olives, arrange
in casserole, cover with buttered
bread crumbs and corn flakes and heat
thoroughly
Canned lobster, the kind that comes
in lairly large-Sized pieces, may be used
as follows: Season highly with pepper,
cayenne, pounded mace and cloves
nutmeg and salt. Make a well favored
gravy OF canned essence of chicken,
bits of butter and a tablespoonful of
walnut catsup. Stew the lobster in
this sauce and serve on toast or on
split baking power biscuits.
ShrimpS may be served in this way:
Chop fine some onion, brown it In a
generous amount of butter, add flavor
of garlic and finely chopped bay leaves,
season we'll with salt and pepper, add
some canned tomatoes beat thoroughly,
then add the shrimps, cooking for 10
minutes longer Before serving, add a
can of small peas and serve in indi-
vidual casseroles with large buttered
croutonS on top.
Appetizers or Canapes.
Spread potted ham on round pieces
of buttered toast. then some chopped
chutney: sprinkle with Parmesan cheese,
brown for a few minutes in the oven
and serve hot.
Cream anChovy paste with butter
and chopped cooked parsley, spread
thickly on haky crackers and place on
top layer of minced gherkin pickles;
Cut some chipped beef fine with
scissors. mix with half mayonnaiSe and
half tomato catsup, season highly, and
fill special biscuits made for caviar.
Take small artichokeS which come
in oil; over them squeeze little lemon
juice Serve on toothpicks with heated
canned potato chips around the dish.
Lay SardineS on OblOng pieces OF
toast Melt tablespoonful of butter
and two tablespoonfuls of grated
cheese AS the cheese melts. add the
beaten yolk of one egg. and then cream
them. When it thickens, season with
tabaSco sauce. pour over the Sardines,
and place a round of lemon on top.
Take small canned lima beans and
mix with canned frankfurterS, cut in
round, small slices. Make a dressing
of sour cream whipped, season with
lemon juice or vinegar, sugar, and salt,
add some finely chopped canned beets,
and beat until the cream is pink Mix
all together until well mixed with the
dressing.
Winter Soups.
Besides the stimulating. consommes
and delicate luncheon varieties, the
biSqueS, and the cream soups, there are
many hearty soups and savory chowders
that make satisfying whole meals, and
there are delicious fruit soups.
Salt-fsh ChoWder: Cut one pound Of
salt Goldfish in squares and soak in
cold water for half an hour. Pare and
cut three medium sized potatoes in
cubes, dice two slices of salt pork, and
fry to crisp brown. Arrange a layer