Front matter
Reading edition
KITCHEN Tested Recipes FROM CANNED FOODS
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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.
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KITCHEN TESTED RECIPES FROM CANNED FOODS
Preparing attractive, nutritious meals for the family is an aim in every home.
To those who know the economy, convenience, and nutritive value of commercially canned foods, this booklet of recently created and developed recipes from the Canco Testing Kitchen will be a source for new appetizing dishes. To the many who are establishing new homes and planning and preparing meals for the first time, this booklet will provide the needed recipes for the daily menus, whether they be simple or elaborate.
The use of commercially canned foods saves many hours in the preparation of fruits, vegetable, fish and meats, and also assures no waste.