Evening star., 1952-06-17
Canned Meats Offer Easy, Varied Meals
By Violet Foulkner

IJust as hungry in summer as they
do any other time of the year.
Meal preparation goes on regard
less OF how high the temperature
scars. But there are ways of max
ing it an easy summer for the
cook. The secret? That handy
little gadget known around the
kitchen as a can opener. A cou-
Iple Of twists Of the wrist and
this taken-for-granted gadget
will yield meals in a matter of
minutes.
One Of the handiest Of canned
foods is canned meats. The wa
|viety Of canned meat products on
the market today makes meal
planning a breeze. They're kitch-
en- time-savers, ready to serve as
Is or heated. as you prefer.
They're economical, too. There's
no bone, no waste. =
Hoshbureers
One "quickie" for a warm day
uses canned luncheon meat.
Baked with pineapple and glazed
with brown sugar. it's an excellent
dinner dish. Round out the meal
with frozen or canned lima beans,
corn meal mullins (made from
mix). fruit and beverage.
/ Another canned meat that is
a top seller is corned beef hash.
Ideal for a teen-age party are
"hashburgers" that even the
youngest cook can fix. Here's
how: Open a pound can of the
hash from both ends and push
the contents out in one piece.
Cut into 3 or 4 slices and rough
the top Of each patty with the
tines Of a fork. Arrange on
broiler rack. Broil 3 inches from
the source Of heat for about 8
minutes Or they can be baked
in a moderate oven for about 20
minutes. Spread a toasted bun
with a crisp pickle relish, top with
a slice Of the broiled corned beef
hash and garnish with a pickle
fan. Add a f1avorful cabbage salad.
chocolate cup cakes, milk or soft
drinks and there's your party.
Hondy Conned Homs
Still another canned meat that
is gaining favor with the home
maker is canned ham. Cooked
and ready to eat, 1t may be sliced
and served cold, or heated and
glazed. Remember that these
hams should be kept in the re-
frigerator until ready to use. A
mixture of "a cup of brown sugar.
a tablespoon of prepared mustard
|and Is teaspoon of ground cloves
is a tasty glaze to spread over
slices along with canned peach
halves, butter Brushed halves of
cooked sweet potatoes, add a salad.
beverage and fruit for dessert.
Here's a good trick with a
ready-to-eat ham that comes from
the cook book on meats CO.
authored by Beth Mclean and
lThora Campbell. To give it a
party look for buffet service. they
Suggest a gelatin glaze. Here's
how it's done: Remove all the skin
(rindD. With a sharp knife cut
the fat one-fourth inch deep into
uniform diamonds about two
inches from point to point. Take
time to do an artistic job of this.
Then make gelatin glaze. Set
the cooked ham on rack set
over a pan to catch the dripping
glaze. This can be scraped up
and reheated to cover the ham.
SPARKLING GELATIN GLAZE.
tablespoons gelatin
IS cup cold water
2 cups sugar
1s cup hot water
Il teaspoon dry mustard
Ia cup hot water
Soak gelatin in cold water.
Empty cup of the sugar into a
large heavy skillet. Heat slowly
land stir. (Do not add water.)
Jas sugar browns, stir so sugar
lmelts and browns evenly. Stir
with a broad spatula or pancake
turner. When all the sugar is
melted and rich brown. set off
the heat. Stir in the 1s cup hot
water. This will steam. Be care
lful because this caramelized sugar