Evening star., 1934-01-19

OST canned fruits and veg
M etables have been grown for
wv the purpose and chosen for
4 L their size and soundnesS. For
instance, there are canned
mushrooms in a large, fiat, domestic
variety which cannot be distinguished
from the fresh when broiled in butter.
Add a few shelled almonds, not too
finely chopped Heat all together. This
Is very good in place of potatoes.
Another good dish. Cook slowly for
Is minutes one large can and one small
can of tomatoes, two large onions cut
up, II canned whole okras cut in small
pieces, two tablespoonfulS OF minute
tapioca soaked in water, two table
spoonfuls of butter and little sugar.
Pour this mixture into casserole, cover
the top with buttered cubes of bread,
sprinkle with Parmesan cheese, and
bake in the oven until Drowned BY
adding a little curry this may be served
on bakery crumpets as separate
course.
Remove artichoke bottoms from the
can and dry them. then dip them in
beaten egg and milk, then in sifted
bread crumbs fry in deep fat, and
serve with chopped cabbage in Hollan-
daise sauce.
Use large-sized canned beetS, scoop
out the centers, and fill with cream
cheese and cream mixed together.
Chopped chives may be added if de-
sired. Serve on shredded cabbage with
Q thin mayonnaise over them.
Heat small can of consomme and
In it dissolve one ana one-half envel-
opes of gelatin. Season highly. Use
the green canned asparagus, which is
very much like the fresh, cut in inch
pieces. and fill the bottom of a ring
mold with the aspic and alternate until
the mold is filled. Garnish with water
cress, and fill the center with mayon-
IaiSe.
Take some canned bantam corn, add
some cream, the beaten yolks Of eggs,
some butter and a fragrant touch of
curry: heat we'll, then add some canned
shrimps and small quarters of toma-
toes; bake in buttered casserole slowly
for about hat an hour; serve on round
pieces of buttered toast: this makes a
delicious combination. 1t also may be
made in the same way with large
canned. brOiled mushrooms, instead OF
shrimps and tomatoes.
Beans come so well baked that you
need not take the trouble to bake any.
A can of baked beans spread on pie
plate. covered with thin bacon and
baked until the bacon is crisp makes
a supper that every one likes. For a
change, add chopped green pepper
to a can of baked beans, heat and
served covered with welsh rarebit.
Baked bean croquetteS are good. served
with tomato sauce, chilli sauce and
pickles.
Cut some canned Boston brown bread
In thick slices and toast lightly. Make
a sauce of three tableSpoonfuls of melted
butter. mixed with half tablespoonful
of flour and some salt and paprika
Stir in a cupful of half milk and half
cream Stir until boiling Then add
three-quarters of a cupful of grated
cheese stirring until melted. Pour this
over toast, and on top put curl of
bacon.
Meat and Fish Course.
A meat course of baked tongue may
be served with salad. Use a tongue
that comes whole in large can and
cut slices from the large end. Having
the tongue very cold helps to cut it
evenly Make a dressing of fresh bread
crumbs, season, add some melted butter.
chopped parsley, onion and a few dried
currents or small raiSinS. Place the
slices in a moderate oven for about five
minutes to soften them for rolling.
Spread the dressing on slices OF tongue
and roll. fasten with toothplcks and
arrange in an oblong shallow glass baking
dish. Pour over them some canned con-
somme diluted with water. add lemon
juice and butter and three finely broken
ginger snaps. Bake in a moderate oven