The Waterbury Democrat., 1940-08-02
Canned Corned Beef Comes Into It's Own

Those little iuconspicuous cans of Corned Beef that we take so much for granted as one of our budget buys, really come into their own about the time the thermometer hovers around the 90 degree F. mark.
 All canned meats and refrigerator meats are ideal for summer. A plat ter of cold meat, cold sliced cucum- bers and one quickly heated vege- table makes perfectly balanced meal for warm days. It takes no elaborate mixing or long cooking and it's non-fattening, too.
 Canned Corn Beef which is fa- vorite among the eady-to-serve summer meats comes packed in sev- eral ways. The most popular is the 12 oz. tin which is just right for people. Your butcher may also ham, de the 6 ID. cans which he opens and slices as you purchase it.
 Canned Corned Beef is made from choice lean beef, scientifically cured, packed and sealed securely against spoilage. It will keep in- definitely when unopened. I prefer to keep several cans ahead in the refrigerator since for most purposes the meat is either sliced or cubed, whether used in hot or cold dishes. Chilling facilitates slicing greatly.
 For hot dishes the corned beef may be sliced or cubed and added to many casserole combinations. Rice, macaroni, potatoes or green lima beans or corn are good havors, combined with corned beef. A cas- serole of layers of parboiled green lima beans, cubes of corned beef, thin slices of onion and white sauce is delicious.
 Naturally the cold combinations are especially popular-jellied salads or loaves, vegetables and corned beef combinations, or corned beef cubes mixed with potato or ma- caroni salad are all grand eating.
 Cold platters arranged with row of corned beef slices down each side and a row of individual jellied vege- table salads in the center makes them attractive service, as does a round plate with stuffed peach sal- ads interspersed between rows of meat slices.
 A good cold loaf can be made by standing thin slices of corned beef on edge down the length of bread pan and filling in with well sea- soned aspic and slices of hard cooked egg. When turned out it is sliced between the slices of corned beef.
 Jellied Corned Beef.
 12 oz. can Star Corned Beef fcubed), 1-2 tablespoons gelatin, 1-2 cup cold water, 2 cups boiling water, 2 tablespoons vinegar, 2 ta- blespoons lemon juice, l teaspoon salt, cup shredded cabbage, cup cooked peas.
 Soak gelatin in cold water and dissolve in boiling water. Add vine- gar,. lemon juice and salt. When mixture begins to stiffen fold in re- maining ingredients. Turn into. 8 mold on the bottom of which the sliced hard-cooked eggs have been arranged. Chill. Serve on lettuce bordered platter, with mayonnaise.
 C0rned Beef and Macaroni Salad.
 12 oz. can Star Corned Beef (cubed), 2 cups cooked elbow maca- roni, 1-2 green pepper, 6 sweet pickles, cup cut celery.
 Cook macaroni, rinse in cold wa fer and chill. Add cut pickleS. eel. cry, pepper and cubed corned beef. Mix with mayonnaise to moisten and serve in salad bowl lined with let tuce leaves. Serves 5.
 Dreaded Corned Beef Slices.
 Chill one 12 oz: can Star Corned Beef. Cut in thin slices, dip in dry crumbs, egg and again in crumbs. Brown in butter. Serve hot with creamed new cabbage.