Part 3

_Aspic_ Soften gelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in a saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into a 1-quart ring mold. Chill until firm.

_Salad_ Toss together lightly tuna fish, celery, avocado, salt and pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange garnish of grapefruit sections, avocado slices and watercress around outer edge of aspic ring. _6 Servings_

_For 12 Servings_—Increase gelatin to 5 tablespoons and double remaining ingredients. Pour aspic into a 2-quart ring mold.

TUNA VEGETABLE PIE

1 cup diced potatoes ½ cup sliced celery 1 tablespoon chopped onion 1 7-oz. can tuna fish 1 No. 2 can peas 1 pimiento, chopped ¾ teaspoon salt dash of pepper 2 tablespoons flour pastry to cover 8-inch baking dish ⅓ cup grated Cheddar cheese

Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, pepper and flour; add to fish oil and stir to a smooth paste; gradually stir in vegetable liquors. Pour over tuna fish and vegetables. Cover mixture with pastry; sprinkle with cheese and bake in a moderately hot oven (400°F.) 30 minutes. _6 Servings_

SEAFOOD COQUILLES

1 6-oz. can lobster or crabmeat 1 4-oz. can mushrooms, sliced ¼ cup butter or margarine ¼ cup flour 1⅔ cups milk ½ teaspoon salt dash of pepper 2 tablespoons chopped green pepper 2 tablespoons dry bread crumbs

Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper and seafood. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) 20 minutes. _4 to 5 Servings_

SARDINE AND OLIVE SPREAD

1 3¼-oz. can sardines in oil ½ cup chopped, stuffed olives 2 tablespoons mayonnaise 1 tablespoon Chili sauce

Mash sardines with oil until blended. Combine with olives, mayonnaise and Chili sauce. Serve on crackers or small rounds of bread. _1 cup Spread_

SARDINES AND NOODLES, POLONAISE

½ 8-oz. package wide egg noodles 1 quart boiling water 1 teaspoon salt 1 15-oz. can sardines in tomato sauce ¼ cup fine dry bread crumbs 2 tablespoons butter or margarine

Cook noodles in rapidly boiling salted water 9 minutes or as directed on the package. Drain noodles; rinse with cold water and drain again. Place in the bottom of a greased 1-quart casserole. Arrange sardines and sauce on top of noodles. Brown crumbs in butter or margarine; sprinkle over fish. Bake in a moderately hot oven (400°F.) 20 minutes. _4 Servings_

LOBSTER CLUB SANDWICH

4 slices bacon 1 6-oz. can lobster 12 slices toast butter 1 large tomato, sliced lettuce mayonnaise

Fry bacon until crisp and drain. Drain lobster; remove any hard fiber and flake. Measure 2 tablespoons bacon fat into skillet and sauté lobster until golden brown. Remove crust from toast and butter one side of 4 slices; cover with layer of lobster. Butter one side of 4 more slices of toast and place over lobster, plain side down. On this piece of toast place 2 half slices of bacon, then a slice of tomato. Cover with lettuce. Spread one side of remaining slices of toast with mayonnaise and place mayonnaise side down over lettuce. Insert toothpicks to hold sandwich together and cut in 4 triangles. _4 Sandwiches_

CHILLED SALMON

1 8-oz. or 1-lb. can salmon

Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce. _3 to 6 Servings_

_CUCUMBER-CHIVE SAUCE_—Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.)

_OLIVE-CELERY SAUCE_—Combine ½ cup sour cream, ½ cup mayonnaise, 3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and chill. (1¼ cups sauce.)

CASSEROLE OF TUNA FISH AND CORN

¾ cup canned, drained whole kernel corn 1 cup soft bread crumbs ½ teaspoon salt dash of pepper ⅛ teaspoon powdered thyme 1 teaspoon minced onion ¼ cup milk 2 tablespoons butter or margarine, melted 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt 1 cup milk 1 13-oz. can tuna fish, drained

Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, ¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoons butter or margarine in a saucepan; add flour and ½ teaspoon salt and blend. Gradually stir in 1 cup milk; cook, stirring constantly, until mixture is smooth and thickened. Flake tuna fish; add to white sauce. Turn into a 1-quart casserole; top with corn-bread mixture. Bake in a moderately hot oven (400°F.) 25 minutes. _5 Servings_

CREAMED SALMON DE LUXE

1 7¾-oz. can salmon ¼ cup butter or margarine ¼ cup flour dash of pepper 1¾ cups milk 1 tablespoon chopped anchovies 1 cup drained, canned peas 1 teaspoon chopped parsley 5 slices toast

Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salmon, anchovies, peas and parsley. Heat thoroughly and serve on toast. _5 Servings_

CRABMEAT AND MACARONI SALAD

1 7½-oz. can crabmeat 2 cups cooked macaroni (½ 8-oz. package) 2 tablespoons chopped green pepper 1 tablespoon chopped pimiento ¼ cup sliced celery 2 tablespoons sliced radishes 2 teaspoons grated onion ¼ teaspoon salt dash of Tabasco sauce ½ cup mayonnaise or salad dressing 6 lettuce cups

Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce cups. _6 Servings_

FRUITS AND DESSERTS

APPLESAUCE A LA MODE

1 No. 2 can applesauce, chilled ½ pint vanilla ice cream nutmeg, mace or cinnamon

Divide applesauce in four serving dishes and top with a spoonful or scoop of ice cream. Sprinkle ice cream with preferred spice. _4 Servings_

CHERRY-CITRUS COMPOTE

1 No. 2½ can Royal Anne cherries 5 tablespoons sugar 4 thin slices orange 4 thin slices lemon

Drain cherries and reserve juice. Add sugar, orange and lemon slices to juice and simmer gently 15 minutes. Add cherries and chill. _8 Servings_

NECTAR-FRUIT JUICE COCKTAIL

1 12-oz. can apricot, peach or pear nectar, chilled ½ cup grape juice, cranberry juice or pineapple juice, chilled

Shake chilled nectar thoroughly and combine with juice. Stir well to blend. Serve immediately. _3 to 4 Servings_

PUMPKIN CAKE

3 cups sifted cake flour 5 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon ¼ teaspoon ground clove ¼ teaspoon cardamom 1¼ cups canned pumpkin ½ cup milk ½ cup shortening 1½ cups sugar 3 eggs

Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375°F.) 35 minutes or until done. Frost with Maple Nut Frosting. _Two 9-inch Layers_

MAPLE NUT FROSTING

¼ cup butter or margarine 2 cups sifted confectioners’ sugar 3 tablespoons hot water ¼ teaspoon maple flavoring ¼ cup chopped walnuts

Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Stir in nuts. Spread between layers and on top of Pumpkin Cake. _Frosting for tops of two 9-inch Layers_

INDIVIDUAL PURPLE PLUM PUDDINGS

1 No. 2½ can purple plums 2 cups sifted flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar ¼ cup shortening 1 cup milk

Drain plums; reserve juice. Cut fruit in half and remove pits. Sift together dry ingredients. Cut in shortening. Add milk all at once and stir only until all flour is moistened. Place about 2 tablespoons dough in the bottom of each of 8 well-greased custard cups. Cover with a layer of fruit and then the remaining dough. Cover cups tightly with heavy waxed paper or aluminum foil. Place in a steamer or large shallow pan containing 1 inch of boiling water. Cover and steam in a moderate oven (350°F.) 45 minutes. Serve warm with Plum Sauce. _8 Individual Puddings_

PLUM SAUCE

2 tablespoons cornstarch ¼ cup sugar 1 teaspoon cinnamon juice drained from 1 No. 2½ can purple plums or prunes 1 teaspoon lemon juice 1 tablespoon butter

Combine cornstarch, sugar and cinnamon in a saucepan. Slowly stir in fruit juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add lemon juice and butter; stir until butter melts. Serve hot with Individual Purple Plum Puddings. _Scant 2 Cups Sauce_

PEACHES IN ORANGE SAUCE

1 No. 2½ can peach halves or slices ¼ cup brown sugar 2 teaspoons cornstarch dash of salt ½ cup canned orange juice 3 whole cloves 3 whole allspice

Drain peaches; reserve juice and measure ½ cup. Combine sugar, cornstarch and salt in a saucepan. Stir in ½ cup peach juice and orange juice. Add spices. Bring to a boil, stirring constantly. Add peaches and simmer 5 minutes. Cool. Serve with plain cream, whipped cream, or over baked custard, tapioca or vanilla pudding or vanilla ice cream. _6 to 8 Servings_

PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ _page 38_

½ to 1 cup canned chocolate syrup, chilled 2 to 4 drops mint extract 1 No. 2½ can pear halves, drained and chilled ½ to 1 pint vanilla ice cream

Combine chocolate syrup with mint extract. Place 1 or 2 pear halves cut side up in individual dessert dishes. Fill cavity of pear with ice cream. Pour chocolate-mint syrup over ice cream. _4 to 8 Servings_

FRUIT COCKTAIL FRITTERS

1½ cups sifted flour 1½ teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 2 eggs ½ cup milk 1 cup well-drained, canned fruit cocktail deep fat for frying

Sift together dry ingredients. Combine eggs and milk and beat well; add to flour mixture all at once and stir only until all flour is moistened. Fold in fruit cocktail. Heat fat to 375°F. Drop batter from a tablespoon into fat and fry 5 minutes or until golden brown on all sides. Remove from fat and drain on absorbent paper. Serve hot with maple syrup or sprinkle with confectioners’ sugar and serve as a hot bread. _5 Servings or 15 Fritters_

APPLESAUCE CAKE

2½ cups sifted flour 1½ cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1¼ teaspoons salt ½ teaspoon cinnamon ½ teaspoon cloves ½ cup shortening 1½ cups canned, unsweetened applesauce 2 eggs, unbeaten 1 cup chopped, seedless raisins 1 cup chopped walnuts

Sift together into bowl flour, sugar, baking powder, baking soda, salt and spices. Add shortening and applesauce and beat 2 minutes either by hand or with an electric mixer at medium speed. Add eggs and beat 2 more minutes. Stir in raisins and nuts distributing evenly throughout the batter. Turn into a greased and floured 5 × 9-inch loaf pan. Bake in a moderate oven (350°F.) 1½ hours or until done. _One 5 × 9-inch Loaf Cake_

APRICOT ICE CREAM

1 No. 2½ can whole apricots ½ to ¾ cup powdered sugar 1 cup heavy cream

Drain apricots; reserve juice. Remove pits and force apricots through a sieve. Combine apricots, juice and sugar; stir until sugar is dissolved. Beat cream until stiff. Fold apricot mixture into cream. Turn into refrigerator trays and freeze about 2 hours at coldest temperature until almost solidly frozen. Remove from trays to a chilled bowl and beat with a chilled beater until smooth. Return to trays; freeze until firm, about 3 hours. _1¼ Quarts_

_VARIATIONS:_

_PEACH ALMOND ICE CREAM_—Substitute 1 No. 2½ can peach halves for apricots. Reduce sugar to 2 tablespoons and add ¼ teaspoon almond extract to peach pulp. Proceed as above. _1¼ Quarts_

_PEAR MINT ICE CREAM_—Substitute 1 No. 2½ can pear halves for apricots. Omit sugar and add 6 to 8 drops mint extract to pear pulp. Proceed as above. Serve with chocolate sauce. _1¼ Quarts_

COFFEE MILK SHAKE

1 cup cold milk ½ cup cold, strong coffee 1 tablespoon sugar cinnamon

Combine milk, coffee and sugar in a shaker or tightly covered jar and shake until well blended. Serve immediately.

_Frosted Coffee Milk Shake_—add ¼ cup vanilla ice cream to the above ingredients and shake until well blended. Serve immediately with a dash of cinnamon. _Makes 1 Large or 2 Medium-sized Drinks_

FRUIT COCKTAIL AMBROSIA

1 No. 2½ can fruit cocktail ¼ cup honey 1 tablespoon lemon juice 2 medium-sized bananas ¾ cup canned, moist, shredded cocoanut

Drain fruit cocktail; reserve ½ cup juice. Combine honey, lemon juice and fruit juice. Slice bananas and arrange in the bottoms of 6 sherbet dishes. Pour combined juices over bananas. Top with fruit cocktail; sprinkle with cocoanut. Chill thoroughly. _6 Servings_

FRUIT JUICE COCKTAILS

1 or 1¼ cups juice drained from canned fruit (peaches, pears, apricots, etc.) 1 cup ginger ale 2 teaspoons lemon juice

Chill fruit juice and ginger ale thoroughly. When ready to serve, mix together; add lemon juice and serve in chilled cocktail glasses. Garnish with lemon slices, mint and cherries. _4 Servings_

PINEAPPLE CREAM WITH CRUNCH TOPPING

1½ cups milk 1 3-oz. package vanilla pudding 1 No. 1 flat can sliced pineapple

Gradually add milk to vanilla pudding in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool slightly. Drain pineapple; reserve juice. Place one slice pineapple in each of 4 individual serving dishes. Gradually add pineapple juice to pudding and stir until smooth. Pour over pineapple slices. This may be eaten warm or cold. Just before serving, sprinkle with Crunch Topping.

_CRUNCH TOPPING:_

2 tablespoons butter 2 tablespoons brown sugar ½ cup cornflakes 2 tablespoons chopped nuts

Melt butter in a small saucepan; add brown sugar and blend. Add cornflakes and nuts and stir until all ingredients are well distributed. Cool; sprinkle over top of Pineapple Cream. _4 Servings_

PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS

SOUFFLE:

4 egg whites ¼ teaspoon salt 2 tablespoons sugar 1 4¾-oz. can strained prunes

SAUCE:

1½ cups milk 3 tablespoons sugar ⅛ teaspoon salt 4 egg yolks 1 tablespoon flour ¼ teaspoon almond extract or ½ teaspoon vanilla extract 2 tablespoons chopped toasted almonds

_Souffle_: Beat egg whites until stiff. Add salt and sugar gradually and continue beating until very stiff. Fold in prunes lightly. Turn into an ungreased 1½-quart casserole. Place in a pan of hot water and bake in a slow oven (325°F.) 1 hour or until a knife inserted in the center comes out clean, or turn into the top of a well-greased double boiler. Cover and cook over simmering water 1 to 1¼ hours or until done.

_Sauce_: Combine milk, sugar and salt in a saucepan; scald. Beat egg yolks well; add flour and blend. Slowly stir a small amount of the hot milk into egg yolks, then add egg mixture to remainder of milk. Cook over low heat, stirring constantly, until mixture coats spoon. Remove from heat. Cool. Add almond or vanilla extract and chill. When souffle is done serve immediately with custard sauce. Sprinkle with chopped almonds. _4 to 5 Servings_

APPLESAUCE BREAD PUDDING

1 No. 2 can applesauce 1 teaspoon lemon juice ½ cup seedless raisins 1 tablespoon butter 4 slices day-old bread ¾ teaspoon cinnamon 2 tablespoons sugar

Combine applesauce, lemon juice and raisins and place half of this mixture in the bottom of a greased 1-quart baking dish. Butter bread and cut 3 slices in small cubes and the remaining slice in 4 triangles. Place the bread cubes on top of the applesauce mixture. Mix together cinnamon and sugar and sprinkle half of this over the bread cubes. Top with remaining applesauce mixture and then with bread triangles, pushing them down slightly into applesauce mixture. Sprinkle the remaining cinnamon-sugar mixture over the pudding. Bake in a moderate oven (350°F.) 30 minutes. Allow to cool before serving. Sweetened whipped cream may be used as a topping, if desired. _4 to 5 Servings_

ORANGE MUFFINS

1½ cups sifted flour 3 teaspoons baking powder ¼ teaspoon salt ¼ cup shortening ¼ cup sugar 2 eggs ½ cup canned, unsweetened orange juice

Sift together flour, baking powder and salt. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add orange juice alternately with dry ingredients, a small amount at a time, beating after each addition until smooth. Bake in greased muffin pans in a hot oven (450°F.) 20 minutes. _12 Medium-sized Muffins_

PINEAPPLE MERINGUE PIE

¼ cup cornstarch ¾ cup sugar ½ teaspoon salt 3 eggs, separated 1 No. 2 can unsweetened pineapple juice 1 tablespoon butter 1 8-inch baked pie shell 6 tablespoons sugar dash of salt

Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons of sugar and salt. Bake in a moderately hot oven (400°F.) 6 minutes or until meringue browns. _Makes One 8-inch Pie_

OLD-FASHIONED CHERRY SHORTCAKES

1 No. 2 can red sour pitted cherries packed in water[3] ¾ cup sugar 1 tablespoon cornstarch ¼ teaspoon cinnamon 2 cups sifted flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar ¼ cup shortening 1 egg milk ½ cup heavy cream 2 teaspoons sugar

Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon in a saucepan; stir in cherry juice. Cook, stirring constantly, until mixture thickens and clears. Add cherries and chill. Sift together flour, baking powder, salt and sugar; cut in shortening. Beat egg slightly in a measuring cup and add enough milk to make ¾ cup liquid. Combine with flour mixture to make a soft dough. Turn out on a lightly floured board and roll ½-inch thick. Cut with a floured 2½-inch biscuit cutter. Place on an ungreased cookie sheet and bake in a hot oven (450°F.) 12 to 15 minutes. Split biscuits; butter and spoon cherry mixture over bottom half, cover with top half and spoon more cherry mixture over this. Beat cream and gradually add 2 teaspoons sugar; continue beating until stiff. Serve on top of shortcakes. _6 Individual Shortcakes_

[3]Cherries packed in heavy syrup may be substituted. Reduce sugar to ½ cup.

Note: _2 cups prepared biscuit mix may be substituted for flour, baking powder, salt and shortening. Add the 2 tablespoons sugar to biscuit mix. Add enough milk to egg to make ⅔ cup liquid. Proceed as above._

GRAPEFRUIT SURPRISE SALAD

1 No. 2 can grapefruit segments 1 3-oz. package orange or lemon-flavored gelatin dessert 2 tablespoons sugar ⅛ teaspoon salt 6 to 7 maraschino cherries ½ 3-oz. package cream cheese 2 tablespoons mayonnaise

Drain grapefruit segments, reserving juice. Add sufficient water to juice to make 2 cups liquid; heat to boiling point. Pour over gelatin dessert, to which sugar and salt have been added, and stir until dissolved. Chill until mixture begins to thicken. Cut cherries petal fashion by quartering at stem end and cutting almost to center. Place one in the bottom of each individual mold, spreading out the petals. Soften cream cheese; add mayonnaise and blend. Roll into balls and place one in the center of each cherry. Line molds with grapefruit segments. Pour slightly thickened gelatin carefully over grapefruit and cheese. Chill until firm. Unmold and garnish with watercress and serve with fruit salad dressing. _6 to 7 Individual Molds_

CHOCOLATE REFRIGERATOR CAKE

½ cup canned chocolate syrup 3 eggs, separated ¼ teaspoon almond extract 1 cup heavy cream 12 lady fingers, split, or left-over cake

Heat chocolate syrup over hot water. Remove from heat; add egg yolks, one at a time, beating vigorously after each addition until mixture thickens slightly. Cool and add almond extract. Beat ½ cup cream and fold into chocolate mixture. Beat egg whites stiff but not dry; fold into mixture. Line a refrigerator tray first with waxed paper then lady fingers or cake. Pour half the chocolate mixture over the cake; cover with another layer of cake, then remaining chocolate mixture and top with cake. Chill in freezing compartment 3 hours or until firm. Whip remaining ½ cup cream and serve as a topping on cake slices. _6 to 8 Servings_

PINEAPPLE MERINGUE CAKE

¾ cup sifted cake flour ¾ teaspoon baking powder ⅛ teaspoon salt 2 eggs ½ cup sugar ¼ teaspoon grated lemon rind 1 teaspoon lemon juice 1 No. 2 can crushed pineapple 2 egg whites dash of salt ¼ cup sugar