Part 4

Sift together dry ingredients. Beat eggs until light and lemon-colored. Gradually add ½ cup sugar to eggs, beating constantly. Add lemon rind and juice. Fold the dry ingredients gradually into egg mixture. Turn into a greased 8-inch layer pan. Bake in a moderate oven (350°F.) 25 to 30 minutes. Remove from pan and cool. Drain pineapple; reserve juice for sauce. Place cake on a baking sheet and spread crushed pineapple over the top. Prepare a meringue by beating egg whites with dash of salt and ¼ cup sugar. Cover top and sides of cake with meringue. Return to oven and bake in a moderately hot oven (400°F.) 6 minutes or until meringue is lightly browned. Serve warm cut in wedges with Pineapple Sauce. _6 Servings_

PINEAPPLE SAUCE

2 tablespoons sugar 1 tablespoon cornstarch dash of salt 2 egg yolks 1 cup pineapple juice drained from No. 2 can crushed pineapple

Combine sugar, cornstarch and salt in a saucepan. Stir in egg yolks and beat until smooth. Gradually stir in pineapple juice. Cook over medium heat, stirring constantly, until mixture thickens and clears. Serve with Pineapple Meringue Cake. _Makes 1¼ cups sauce_

BAKED COCOANUT PEAR

1 No. 2½ can pear halves 1 tablespoon lemon juice ¾ cup canned, moist, shredded cocoanut

Drain pears; reserve juice. Sprinkle pears with lemon juice and roll in cocoanut. Place, cut side down, on a greased cookie sheet or in a greased, shallow, oblong baking dish. Bake in a hot oven (425°F.) 10 minutes or until cocoanut browns. Serve warm with Cinnamon Sauce. _8 Servings_

CINNAMON SAUCE

1 tablespoon cornstarch ½ teaspoon cinnamon juice drained from 1 No. 2½ can pear halves 1 tablespoon butter

Combine cornstarch and cinnamon in a saucepan. Slowly stir in pear juice. Cook, stirring constantly, until mixture thickens and clears. Cook gently 3 minutes. Add butter and stir until melted. Serve warm or cold over Baked Cocoanut Pears. _1½ cups Sauce_

PEAR COBBLER

1 No. 2½ can Bartlett pear halves ⅓ cup canned, unsweetened orange juice ¼ cup brown sugar 1 tablespoon cornstarch few grains of salt 1 tablespoon sugar 1 cup prepared biscuit mix 6 tablespoons undiluted evaporated milk ½ cup heavy cream, whipped (optional) 2 tablespoons sugar

Drain pears and reserve ⅔ cup juice. Place pears in bottom of a shallow (10 × 6 × 1¾-inch) baking dish, cut side up. Combine fruit juices, brown sugar, cornstarch and salt and pour over pears. Place in a hot oven (425°F.) for 5 minutes. Combine sugar and biscuit mix and add evaporated milk to make a soft dough. Drop in 6 spoonfuls on top of pears. Bake 15 to 20 minutes longer at 425°F. or until biscuits are browned. If desired, serve warm with heavy cream whipped with 2 tablespoons of sugar. _6 Servings_

Note: Canned Peach Halves may be substituted for pears in this recipe.

The Can Opener

The can opener should be regarded as permanent equipment—not as a kitchen gadget. The average home probably uses a can opener more frequently than any other piece of small equipment in the kitchen.

There are dozens of makes of can openers on the market, ranging in price from ten cents to several dollars. Some are made to be attached to the wall—others are “hand” openers. Whatever type opener you prefer, you should insist on good performance.

Requirements for a Good Can Opener

1. _Open the can easily._

2. _Open either a round or oblong can._

3. _Leave a smooth not a jagged edge. (The better openers roll back the edge for perfect smoothness.)_

4. _Can be easily washed and dried._

5. _The cutting blades so placed that they may be sharpened. (Steel knives in the kitchen need sharpening, but you don’t expect a cheap knife to stand as many sharpenings as one of fine steel. The blades of a can opener are steel knives designed to do a special job of cutting through the metal of a can.)_

In addition to a regular can opener it is convenient to have an opener especially designed for opening cans of liquid, such as fruit and vegetable juices.

A7-050-D.D. Printed in U.S.A.

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.