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FRESHER THAN FRESH
NONSENSE,, you say? There
isn’t any such thing as being
"fresher than fresh." But
there is! The explanation lies
in the lack of real freshness^in
most city market vegetables. So
time honored and real is this lack
that a large metropolitan news
paper recently printed this il
luminating “household hint”:
To Freshen Vegetables —When
you know your "fresh" vegetables
are stale, let them stand in cold
water for several hours before
peeling or cutting them. This,
in part, replaces the moisture they
have lost and makes the fiber
tender again.
"In part!” Very much "in
part” we should say! Think of
getting your vitamins and nutri
tive qualities out of the cold
water faucet! It takes a fasting
Gandhi to do that!
On the Other Hand
Did you ever wish for a well
cultivated vegetable garden right
outside your kitchen door? Peas
and corn, tomatoes and beans,
and everything good that grows?
The reason you delight in the
thought of that kitchen garden is
that your vegetables, gathered in
the morning and brought right
straight to your kitchen table,
and immediately cooked, have
that wonderful fresh-from-the
garden flavor. Ripened in the
fresh air and sunlight, and not
a particle of their natural mois
ture lost, these are truly fresh
vegetables that do not need to
be immersed in water to be "in
part” restored to tenderness.
SOME CHICKEN!
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NO, this is not an appreciative
comment on a pretty girl,
but a comment on the fact
that the packers of canned foods
have evolved more forms in which
to can this highly esteemed do
mestic bird than seems humanly
possible. And, with the perfec
tion which modern commercial
canning has attained, these pro
ducts, as the old English adver
tisements used to say, must be
tasted to be appreciate'’ ”
In the first place you can get
whole cooked chickens in cans all
prepared and ready to heat and
serve. Then you can get boned
or boneless chicken, deviled
chicken, chicken salad, chicken
chop suey, sandwich chicken,
chicken tamales and even a pro
duct consisting of pure egg
noodles in rich chicken broth,
with bits of chicken in it, which
wakes an excellent luncheon dish.
More of the Flock
But this isn’t all of the flock
of chicken products by any
means. Os course the variety o'
chicken soups is endless. There
are chicken broth and chicken
consommd and creamed soups
with such flavors as peas, celery,
asparagus, spinach, tomatoes,
okra, mushrooms, onions and po
tatoes, and a new discovery
known as chicken pepper pot.
There are also ready-made
chicken entrees, including chicken
a la king and chicken curry.
But this mere list of chicken
products in cans does not begin
to convey all that can be done
with them. Properly combined
with other ingredients they ex
pand into a list of dishes that is
practically endless —baked dishes,
creamed dishes, pies, croquettes.
A With Come T rue
Well, you can have just such a
garden right in your own pantry
all winter long, and you won’t
have to grub out weeds, either;
you only have to supply your
pantry with quality canned vege
tables; then open the cans an 1
use the contents as you reed them.
.All their delicious freshness
ami natural flavor is «..ved for
you by the process of commercial
canning. The modern cannery is
built close to th. fields where the
vegetables grow. Hence within
a tew hours after gathering the
veg tables are in the canner’s
kit- cn, inspected, washed, pre
pa.d, put in cans and cooked.
Ii is all done so quickly that
th. vegetables don't have time to
wither and grow stale. Every bit
of their freshness and flavor is
locked up in the can. preserved
unchanged until the can is opened,
and awaiting your convenient,
no matter how long you keep it.
No Exposure to Air
Now if your garden was a thou
sand miles away, as it must be
for most people during the winter
months, you would have your
vegetables gathered before they
wer • fully ripened, and they
would be hauled that thousand
miles by truck or refrigerator
car, and every hour during the
three to seven days in transit
your vegetables would lose a little
more of their natural moisture,
and they would reach you with
ered, stale, with their original
flavor and most of their vitamin
content lost; no longer would
■I < n casserole, chafing dishes,
. loaves, salads, sandwiches, mous
ses, molds and hash.
Cluck! Cluck! Cluck! ,
We knew that we'd be clucking '
before we got much further, but
the- things that can be done with :
th- : e chicken products are some- J
thing to cackle about! Here’s an ■
astonishing recipe:
Surprise Salad: Peel four toma- ■
toes and scoop out centers, then I
fill with canned chicken salad to 1
which mayonnaise has been add- 1
ed. Place each tomato on a leaf 1
of lettuce, and, when ready to 1
1 serve, put a teaspoon of mayon- 1
1 naise on top of each. It’s as slm
’ pie as that!
’ And for chicken a la king you ;
' don’t need any recipe. Just trim :
' all crust from bread slices, and
' toast them a golden brown. Heat -
' tho chicken a la king H the can,
and pour over the toast. Place
on lettuce leaves, garnish with :
; parsley, and there you are!
, Chicken Croquettes: Grind the ;
' contents of a can of boned chicken
’ fine, mix with a thick cream
, sauce, and let mixture cool. Flour ।
hands and mold. Stand in ice
’ box for an hour or more. Roll in ,
’ beaten egg and then in fine bread
, crumbs, using one hand for eggs ;
and the other for crumbs. Place
in frying basket, and dip in hot
' fat. Lift and drain. ,
From the Old South
i
i A succulence from the old
■ South, where everyone knows
I they perform miracles with chick
- ens, is this Virginia Chicken Pie
: “made according to old Mammy
, Jackson’s favorite recipe.” Here
. is the wav she went about it:
WHEELER COUNTY EAGLE, ALAMO,GEORGIA
they be fresh vegetables. And
that is the sort of market vege
tables to which the "household
note” quoted above refers.
Lots of people think that
canned vegetables are cooked in
one large vessel and then put in
cans and scaled. On the contrary,
the vegetables, after washing and
preliminary scalding or "blanch
ing,” are put in cans, sealed, and
then the sealed cans are put in
large steam retorts and cooked.
Therefore, the contents of your
can of peas were individually
cooked in the can, sealed so that
thi contents were not exposed to
the air during cooking.
Vitamins Are Preserved
And here is another advantage
of commercial canning over home
cooking There are different kinds
of vitamins in different kinds of
vegetables, and each kind has its
particular work to do. These
vitamins are easily lost when
vegetables are cooked in open ves
sels. o .posed to the air. When,
however, the cooking is done in
the little tin cans; hermetically
sealed, excluding the air com
pletely, almost none of the vita
mins are lost.
For this reason many doctors
now recognize that canned vege
tables are actually more health
giving than so-called fresh vege
tables, because they were cooked
when absolutely fresh from the
fields, and in their cooking they
retain more of their valuable con
tents than when cooked on your
kitchen range.*
Boi! ten wh^le small white
onidng and one medium potato
cut in small pieces together in
salted water. Remove the pieces
of potato when cooked, allowing
the onions to boil until soft.
Meit two tablespoons bacon fat
in saucepan, brown and add. three
tablespoons chopped raw onions.
Brown well, and add two table
spoons flour, stirring until smooth
and nice brown. Add two and a
half cups of the water in which
tho onions and potato have beet,
cooked, stirring until smooth and
thickened slightly. Add Worces
tershire sauce and additional salt
and pepper to taste.
Remove the contents from a 6-
can of fresh-packed chicken,
'and, without cutting, arrange
pieces in a baking dish with the
potatoes, onions and one hard
cooked egg which has been cut in
pieces. Sprinkle with parsley.
Strain gravy over, and cover with
pastry made as follows:
Sift one cup flour, one and one
half teaspoons baking powder and
one-fourth teaspoon salt into a
bowl. Add four tablespoons short
ening and mix thoroughly with
finger tips. Add four tablespoons
cold water, and mix just enough
to hold together. Put on slightly
floured board and roll out very
lightly and quite thin.
Cover pie, bringing pastry well
over edge. Trim and put a strip
about an inch wide around rim.
Press edge with fork, and prick
top well. Bake in hot oven—4so°
—about fifteen minutes.
This recipe will serve from
four to six people (only four if
they are connoisseurs in foods),
and the complete cost is some
what less than sixty cents!*
Effective Jan. 1,1933
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FRUIT SANDWICHES
FOR SUMMER
•
®HEN you want to go for
a drive and park and pic
___ nic—when you want to
just plain picnic in nearby
woods — when you want
to eat out on the lawn or on the
porch—whenever, in fact, you
want to eat outdoors, it is both
wise and convenient to make a
selection of sandwiches part of
your meal.
It’s so easy, too, nowadays
when we have ready-prepared
sandwich spreads and all sorts of
delicious cold meats and fish in
cans ready to be put between but
tered slices of white, brown or
whole wheat bread. But there is
one kind of sandwich, in particu
lar, that it is wise to include in
your menu, and that’s a sandwich
including some fruit.
So here are a few suggestions
for fruit sandwiches for the sum
mer months when outdoor eating
is so popular.
From the Tropics
The following two sandwiches
include fruits from the tropics—
cocoanuts, bananas and pineapple.
Tropical Sandwich : Spread thinly
sliced and buttered white bread
with peanut butter. On one slice
spread drained crushed Hawaiian
pineapple and on the other sprin
kle moist canned cocoanut. Put
the two slices together, and cut in
small sandwiches.
Fruit Sandwiches: Crush two ba
nanas slightly, and add one-fourth
cup drained crushed pineapple and
one-fourth cup chopped nuts. Use
as filling between white or whole
wheat bread.* This makes eight
full slice sandwiches, but it’s more
fun to cut them into fancy shapes.
Be sure to save the syrup
drained from the canned pine-
■ apple to use as an ingredient of I
■ almost any cold fruit drink.
’ Containing Cheese '
t Cheese is both nutritious and i
: sustaining in sandwiches. Here ■
I arc three which contain it. i
i Pineapple Jam Sandwich: Mash !
i one package cream cheese, and 1
i add two tablespoons drained ;
crushed Hawaiian pineapple and ;
. one tablespoon blackberry or black ;
। currant jam. Spread between ;
f thin buttered slices of Boston i
, brown bread. This makes from '
. four to six whole slice sandwiches
. which can be cut up as desired.
। Nippy Sandwich: Spread white
. bread with butter, and then with
। a very soft snappy yellow cheese.
( Cover one slice with drained pine- ‘
apple, and put the two slices to
, gether.
’ Cream Cheese, Pineapple and
Nut Sandwiches: Mix one package
' cream cheese, two tablespoons
chopped nuts, two tablespoons
drained crushed Hawaiian pine
apple and a few grains of salt.
i Spread on thinly sliced, buttered
. white or whole wheat bread. This
. makes four full slice sandwiches.
Cut into smaller sizes.
Nuts and Things
Nuts combine well with a num
ber of other things beside cheese.
Here are a couple of happy com
’ binations:
Fruit and Nut Sandwiches: Mix
one-half cup thick sour cream,
one-half cup chopped nuts, and
one-fourth cup drained crushed
pineapple. Spread between thin :
slices of buttered raisin bread.
This makes eight full slice sand- i
wiches. i
Two-Layer Pineapple Sandwiches:
Shred the contents of one 6-ounce i
can of lobster, and add one-half i
cup chopped stuffed olives, one- ।
half cup mayonnaise and one tea
spoon lemon juice. Cream one
package cream cheese, and add
one-half cup chopped nuts and
one-half cup drained crushed Ha
waiian pineapple. Have three
slices of bread for each sandwich.
Spread a slice of bread with but
ter, cover with lobster mixture
and a piece of lettuce. Lay on
another slice of buttered bread,
and spread with cheese and pine
apple mixture. Top with last slice
of bread, buttered. Cut as desired.
This makes twelve full slice sand
wiches.
Meat Sandwiches
Chicken Salad and Pineapple
Sandwiches: Mince the contents
of a 6-ounce can of chicken, and
combine with one-eighth cup
chopped celery, one-fourth cup
chopped pimiento and mayonnaise
to moisten. Split the slices from
a No. 2 or a No. 2% can of Ha
waiian pineapple in two thin
rounds. Cut bread in same size
rounds as the pineapple. Lay a
round of pineapple on buttered
bread, spread with chicken salad,
lay on a leaf of lettuce, cover with
another round of pineapple, and
top with bread. This makes eight
whole sandwiches.
Ham and Pineapple Sandwiches:
Mix together one-half cup minced
ham, one-fourth cup mayonnaise,
two tablespoons thick sour cream,
two tablespoons grated horse
radish and a few grains of salt.
Add one-fourth cup crushed Ha
waiian pineapple, well drained,
and spread between buttered
bread or between split and but
tered finger rolls. This makes
four whole slice sandwiches. *
Don’t forget to save the syrup
drained from the canned pineapple
in these recipes to use as an in
gredient for a fruit drink.*