Evening star., 1938-02-23

cream-of- tomato soup And the secret
OF keeping the soup from curdling is
to add the tomato sauce slowly to the
cold milk, then heat and .serye at
once.
"A tart sauce adds zest to a bland
vegetable such as beets. A sWeet-sour
sauce gives them the Harvard touch
adds piquancy to the flavor and brings
out the bright crimson color.
Chopped-up pieces of dill pickle mixed
with pieces of beet for a salad do
much the same thing -
Asparagus served in timbale molds
or turned out on hot platter and
garnished with scarlet pimento adds
eye appeal to a dinner. Make thick
sauce Of flour, fat and milk. To this
add chopped asparagus, well-beaten,
eggs and seasoning. Pour into tim,
bale molds and put into a pan of hot
water. Twenty minutes in a mod
crate oven will complete this dish.
There are almost endless possibilf-
ties for combining canned products
with each other and with fresh foods.
Cheese adds both flavor and food value.
to a combination Of canned vegetables
An easy cheese dish to prepare Is a.
vegetable scallop Put any combina-
ton of vegetables into a shallow;
baking dish. These could be snap.
beans, corn and any cooked vegetables
on hand. Over this pour a thin white
sauce with cheese added Cover with
buttered bread crumbs and bake in a
moderate oven until the sauce bub-.
bles and the crumbs are brown.
Another way to combine vegetables
is in salad Bright red tomato jelly
may be the basis for your own selec-
ton of crisp diced vegetables such as
celery, parsley. cabbage, and a bit of
pickle. Add the vegetables just as
the geletin mixture starts to set. u
"0THER good canned vegetables
salads are combinations of string,
beans, peas and asparagus, combined
with tart sauce. Mix little pieces OF
crisp salt pork or bacon for crunch.
Sometimes for whole meal several
different kinds Of vegetables are served
as a plate. One combination for such
plate using canned vegetables almost
entirely could be Harvard beets, snap
beans with a parsley butter sauce over
them, creamed fresh onions, and brown
corn fritters
Canned fruits appear commonly
as desserts, cut up in salads, in fruit
cups, jellied fruit dishes, and thickened
as a sauce for cottage puddings.
An especially attractive dessert
made from canned berries is f1ummery.
This is the sweetened juice of black
berries. raspberries, loganberries-any
OF the berry family with distinctive
favor-thickened with cornstarch, are
touched up with lemon juice. After
the mixture is cooked in q double
boiler, pour it into individual dishes;
chill, and serve it with plain OF
whipped cream. f
"Broiled halves of apricots and
canned peaches are good served with
meat or as a dessert. Drain the fruit.
Put in shallow baking dish pit side
up. Then pour over small quantity
OF melted butter and add tiny bit Of
salt. Broil under flame or bake in
an oven until the fruit is lightly
Drowned =
Sometimes cans of fruit and vegeE
tables become frozen. This will no.
cause spoilage unless it breaks the.
seal and lets micro-organisms enter
Sometimes freezing will cause til.
can to bulge without causing leakage.
If this happens use these cans Of food
promptly. But examine all frozen
cans of food carefully to be sure they
are not leaking before using them:
Discard any with off flavors or odors.
1t doesn't pay to take chances with
food that may be spoiled.