So let's enjoy a couple from "Appetizing Recipes From Canned Foods." This 44-page staplebound booklet was published by the American Can Company of New York City.
The American Can Company was incorporated in 1901 and decades later, following a series of incomprehensible transactions, somehow formed part of the basis of the creation of Citigroup. Which makes me a little sad.
But we'll always have the recipes from back when the company was part of the Tin Can Trust and held one of the largest military production contracts in the United States.
One of the recipes, by the way, is called "Meat Salad Mold" and it's salmon-colored. We're not going to go there. Also, "Jellied Beet Salad" is right out.
Tomato Corned Beef Hash Cutlets
- 1 1-pound can Corned Beef Hash
- 2 medium-sized Tomatoes, peeled and chilled
- Prepared Mustard1
- Salt and Pepper
- 2 tablespoons finely minced Onion
- Bread Crumbs
Baked Crispy Peaches
- ½ No. 2½ can Peach Halves2
- ¾ cup Cornflakes
- 3 tablespoons Brown Sugar
- 1 tablespoon Butter or Margarine
NOTE: Other cereal flakes may be used in place of cornflakes.3
1. Unprepared Mustard, on the other hand, is kind of pathetic. It's that condiment that always shows up late for the exam, wearing a T-shirt from last Tuesday and having not studied at all.
2. According to a chart elsewhere in the booklet, a No. 2½ can holds approximately 3½ cups and is used primarily for fruits, spinach, tomatoes, sauerkraut, beets and pumpkin.
3. For example, Kaboom or Sir Grapefellow breakfast cereals.