the Ubiquitous Can

How to Disguise the Ubiquitous Can

(Extracts from talk broadcast from

ZJV, Suva, Fiji, by the Nutrition

section of the South Pacific Health

Service).

HpHE processes used in preserving foods in tins have improved during the last 10 years. The danger of food poison ing has almost disappeared and the nutritive value of preserved foods has been increased. In general, canned foods may be compared with fresh foods cooked by average household methods.

There are several points to notice when using canned foods. It is just as safe to keep the contents in an opened tin as it is to empty the food into another container, provided the tin is covered and kept in a cool place. A few acid foods may dissolve a little iron from the tin but this is not harmful to health.

The hissing sound when a tin is opened means that there is a vacuum in the tin and the sound is made by the air rush ing in. The words “vacuum packed” indicate that the food is packed with very little brine or liquid and then sealed by a vacuum sealing machine.

It is better to remove the food from the tin before heating as, if an unopened tin is heated at a high temperature, it may blow up and burst. If it is not possible to open the tin before heating, punch several holes in the top to allow for the expansion of the liquid inside.

Save the liquid from canned vegetables and use it for soups, sauces or in stews as it is the water in which the food has been cooked and it contains vitamins and minerals which have dissolved out from the foods.

Discolouration of the inside of cans is caused by the sulphur contained in some foods, in just the same way as cooked egg discolours silver; the stain is quite harmless. The dark coloured varnish that covers the inside of the can is an enamel which is baked on to the tin plate—it prevents the acids from the foods causing any damage.

The heat processing is such that the tins should keep indefinitely without spoiling provided they are not damaged in any way. When tins are bought, there should be no dents or leaks and no ex cessive rust on the outside. Dents do not prove that the contents are spoiled, but if the tins are to be stored for any length of time, they should be bought in perfect condition. Rust will not cause spoilage unless it has been severe enough to penetrate the tin and cause a leak.

When storing, tins should be kept in a cool, dry place and far enough apart for the air to circulate between them.

Never store directly under an iron roof, but always leave a gap of several feet.

Avoid extremes of heat and moisture if possible.

Little vitamin value is lost when canned fruits and vegetables are stored between 45 deg. Fahr. and 85 deg. Fahr. for about 12 months. If the temperature exceeds

85 deg. Fahr. considerable losses may be expected after 12 months.

Canned vegetables loose a little of their fresh flavour and for this reason special attention should be paid to cooking and serving.

For Buttered Vegetables: Drain

the liquid from the vegetables into a saucepan. Boil rapidly until reduced to about 1/2 to 1/3 of a cup. Add the vegetables and a teaspoon of butter, margarine or bacon fat. Heat, but do not over cook.

In order to CREAM VEGETABLES add equal quantities of rich milk or coconut cream to the reduced liquid and pour over the vegetables; or put the creamed vegetables in a pie dish, cover with breadcrumbs and brown in the oven.

PEAS are improved if they have added to them melted butter, chopped mint, a little sugar and a dash of pepper.

Add a teaspoon of chopped parsley to

Cream Style Corn And Toss Brussels

SPROUTS in one tablespoon of melted butter and season with pepper.

CARROTS can be improved in several ways. By adding chopped parsley and melted butter before serving; by adding one tablespoon of grated cheese and Vi teaspoon dry mustard before serving; or two teaspoons of peanut butter added to 2/3 cup medium white sauce and com bined with 1-1/3 cups cooked or tinned diced carrots.

To Canned Tomatoes, Add A

sprinkling of sugar before serving and when heating CANNED POTATOES, add a sprig of mint or a pinch of dried mint, and toss in butter and chopped parsley.

Corn Soup

2 cups diced, raw potatoes. lb cup boiling water. lb teaspoon salt. 1 quart milk. 4 oz chopped bacon. 4 tablespoons chopped onion. 1 small tin sweet corn.

Little salt. Dash pepper.

Cook potatoes in boiling salted water in covered saucepan until almost cooked, do not drain. Add milk to potatoes and heat to boiling point. Fry the bacon, remove from the pan, fry the onion in the bacon fat. Add bacon, onion, corn and seasonings to potato-milk mixture.

Heat slowly to boiling point. Sprinkle with chopped parsley and serve.

Canned Meat

Canned meat is a highly nutritious food and possesses most of the food value of fresh meat. It stores well and even after years will retain its original flavour and food value. The following suggestions will make it go further and add variety to the menu:— A can of corned beef can be made more interesting by adding it to aspic jelly. Chop up the corned beef and when the aspic mixture is part set, stir in the corned beef and any left over cooked vegetables. A dissolved Oxo cube or lb tablespoon of Marmite or Bovril will give an additional flavour. Left-over chopped or minced meat or cold fish could be used instead of corned beef.

Aspic Jelly can be used to set vegetables such as cooked beetroot and peas or shredded raw carrot to which has been added a liberal amount of chopped parsley or chopped mint. When eggs are plenti ful, decorate aspic dishes with slices of hard-boiled egg.

Basic Aspic Jelly

1 tablespoon gelatine. % cup boiling water.

Salt and pepper. 2 tablespoons lemon juice OR Vi tea spoon lemon essence.

Vi cup water. 1 tablespoon sugar. 1 tablespoon vinegar.

Soak the gelatine in the cold water, combine the boiling water and sugar, add to the dissolved gelatine. Add the re mainder of the ingredients to the gelatine mixture and use the prepared aspic as desired.

For a rich flavour use stock or soup to substitute half the water.

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Basic Croquette Sauce

4 tablespoons butter or margarine.

Salt and pepper. 4 tablespoons flour. 1 cup milk or milk AND water.

Melt butter, remove from heat and stir in flour until smooth. Gradually add milk and seasoning. Return to heat and stir constantly until mixture boils and thickens. Cook about three minutes. Allow to cool, add any tinned or leftover cold meat chopped or minced, or cooked fish.

Chill.

This is a very thick sauce. To shape croquettes, turn the cold mixture on to a well floured board and roll into a sausage shape. Cut into even pieces and shape into rolls, balls or cones, brush with beaten egg or milk. Toss in fresh bread crumbs and fry in smoking hot deep fat, until golden brown. Drain on soft paper and serve with gravy or suitable sauce.

The mixture should be firm and very cold as it is difficult to handle when warm.

Basic Fricasse Sauce

2 tablespoons butter or margarine. 1 cup milk or milk AND water. 2 tablespoons flour.

Seasoning.

Melt butter or margarine, remove from heat and stir in flour until smooth.

Gradually add milk and seasonings.

Return to heat and stir constantly until mixture thickens. Cook about three minutes. Add chopped tinned meat or

minced fresh meat or fish or vegetables.

Re-heat, serve on toast or put in a greased pie dish and bake in a moderate oven until golden brown.

The basic fricasse sauce may be flavoured with curry powder, herbs, chopped egg, mint or parsley, and the milk can be replaced by brown stock, cream soup or tomato juice.

Often the addition of herbs, flavoured

vinegars, condiments and spices, a little sugar, a grating of lemon rind or some wine will improve the flavour of canned foods so much that the dish will become a family favourite.

Throughout the tropics you will find that old residents always keep a bottle of chilli gin (or perhaps in some areas it is sherry peppers) on the shelf. Either way, it is merely the small, hot red

bird’s eye chillis nut in a bottle covered with gin or sherry and left to mellow.

Choose a bottle with a dropper as two or three drops added to soups, stews, curries or any savoury dish will give extra zest.

Baked Pineapple Meat Loaf

1-12 oz tin luncheon meat or any pressed meat. 5 slices canned or fresh pineapple. 20 whole cloves. 5 teaspoons brown sugar. 10 cooked prunes.

X A cup prune or pineapple juice.

Cut luncheon meat or chopped pressed ham into five slices and arrange in a shallow well-greased, baking tin. Place a pineapple slice on the top of each slice of meat, insert cloves in pineapple. Place a teaspoon of brown sugar and two prunes in the centre of each pineapple slice and add juice. Bake in a moderate oven at 370 deg. Fahr. about 30 minutes.