KITCHEN
Tested Recipes
FROM CANNED FOODS
| A Guide to Common Can Sizes | ||
|---|---|---|
| No. ¼ FLAT CAN | 4¾ oz. approximately ½ cup | Used for various meat spreads, such as ham, tongue and liver. |
| No. ½ FLAT CAN | 7¾ oz.-8½ oz. approximately 1 cup | Used principally for salmon. |
| No. 1 TALL CAN | 12 to 16 oz. approximately 2 cups | Used for salmon, fruit cocktail and fruits for salad. |
| No. 2 CAN | 1 lb. 2 oz. to 1 lb. 8 oz. approximately 2½ cups | Used primarily for vegetables, fruits and juices. |
| No. 2½ CAN | 1 lb. 10 oz. to 2 lbs. 3 oz. approximately 3½ cups | Used mainly for fruits. Spinach, tomatoes, sauerkraut, beets and pumpkin are also packed in it. |
| No. 3 CYLINDER CAN | 1 qt. 14 fluid oz. approximately 5¾ cups | Used primarily for fruit and vegetable juices and contains 46 or 47 ounces. |
| No. 10 CAN | 6 lbs. to 8 lbs. approximately 13 cups | Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores. |
KITCHEN TESTED RECIPES FROM CANNED FOODS
Preparing attractive, nutritiousmeals for the family is an aim inevery home.
To those who know the economy,convenience, and nutritive value ofcommercially canned foods, thisbooklet of recently created and developedrecipes from the CancoTesting Kitchen will be a source fornew appetizing dishes. To the manywho are establishing new homesand planning and preparing mealsfor the first time, this booklet willprovide the needed recipes for thedaily menus, whether they besimple or elaborate.
The use of commercially cannedfoods saves many hours in the preparationof fruits, vegetable, fish andmeats, and also assures no waste.