Gleanings of Import
For Left-Over* of Meat
and Sauaage.
Hun bits of moat through
tho grinder. Add to thick
cream sauce and serve
for breakfast with baked
potatoes, or pour over
slices of toast.
When there is but little
of left-over sausage, ham.
bacon or other meat,
mince it and add to
scrambled eggs or ome
lets. It will improve the
As to Shrimp.
The first attempt to can shrimp was
made by G. W. Dunbar, of New Orleans,
in 1867. His efforts did not meet with
success until 1875, at which time he de
vised the bag lining for the cans. In
1880 a factory was started at Biloxi.
Mississippi, and from that time to the
present the majority of all the shrimp
canned has been put up in these two
cities.
It is only within the last ten years
that the canning of shrimp has assumed
considerable importance, but it is still
limited to about a dozen places in
Louisiana and Mississippi. A cannery
was started in Texas, but failed to se
cure a regular supply, and the oyster
canneries in Florida cculd not secure
enough to make it profitable to prepare
to receive them.
The early supply of shrimp was ob
tained from Barataria Bayou, or Lake,
which gave the distinctive name. Bara
taria shrimp.
Another Way to Open a Can.
To most women the opening of a can
is about as distasteful, as fooling with
electricity; they’re constantly afraid of
"being hurt. If a can is opened properly,
practically all danger is eliminated and
a smooth edge is obtained from which
the contents may be removed in their
entirety if desired. This is especially
desirable in opening cans of pineapple,
salmon, asparagus, or wherever the en
tire contents are wanted intaat.
To open a can properly, first remove
the label and lay the can on its side with
the seam up. Insert the can opener di
rectly next to the seam and just near
enough to the top to allow free opera
tion of the opener. After the opener
is inserted, stand the can on end and,
holding it firmly, work the opener away
from the seam until you have cut entire
ly around the can.
It is then possible to turn back the
entire top and remove the contents.
The smooth edge left by opening the can
in the above manner makes the emptied
can desirable for sundry uses about the
house or garage, or the cans may be
saved until spring and used for starting
tomato plants, and such things._
flavor. Or combine the
left-over bits of meat ami
use them in bean or pea
soup. It becomes hearty
enough for the main sup
per dish.
Rice or macaroni cooked
with tomato gains rich
ness and flavor by having
even a tablespoonful of
minced meat added to it.
Rice may be cooked with
cheese and tomato just as
macaroni is prepared with
them.
Vitamins and Jazz.
A food authority said recently:
“Last summer some friends invited me
to go with them to a famed jazz
orchestra concert. The night before we
went to a movie and it so happened that
the same jazz orchestra played there.
We all enjoyed it immensely, but the
next day when we went and it turned
out to be the same program, it fell flat
for everyone of us. That is the way of
jazz. If this had been a Beethoven
symphony, the repetition would have
been thoroughly enjoyed.
“The staples, such as bread, meat,
and potatoes, are the symphonies in our
foods. We have them every day and
many of us more than once a day. The
jazz, however, in our food, things that
carry the vitamins, such as pineapples,
peaches, cherries, and tomatoes, we
would not want repeated quite so often.”
What Do You Know About
Canned Fish?
Canned fish is an aid to good living.
With a few cans of sardines, lobsters,
oysters or other sea foods in her cup
board, the housewife has at her com
mand the wherewithal for a delicious
entree, a wholesome and substantial
luncheon dish, or the material for a
daintv little supper which may be pre
pared at the verv smallest outlay of
time or labor. Canned fish, packed
during seasons when fish are the finest
and most plentiful, are more economical
and often more satisfactory than fresh
fish.
Senator Copeland Praiaes Salmon.
Dr. Royal S. Copeland, United States
senator from New York, in a syndicated
newspaper article, pays the following
tribute to canned salmon:
“For everybody except persons in
clined to overweight, salmon is a desir
able food. It is richer in protein than
almost every form of meat. This means
that as a builder of tissue it is almost
unsurpassed. Everyone of us who works
and every growing child must have
building material to replace waste and
to supply the necessary body require
ments. For these purposes protein is
needed. A quarter of the weight of the
salmon you consume is solid building
material, protein.”
Care of Food In .the Home
(Continued From Page 10)
or other material itself, or in the crevices
of the box or container used in storage.
Such infested food materials should be
destroyed promptly and the container*
thoroughly washed and scalded before a
new supply is stored.
To anyone knowing the scientific facts
in each case the presence of a chance
meal worm in the cereal is a cause for
far less concern than are flies lighting on
food. The worm has spent its life in the
cereal, feasting on it alone, while the fly
is covered with filth picked up in its pro
miscuous visits.
Parasites of Food Animals
Meat sometimes harbors animal para
sites, such as the tapeworm and trichina.
The microscopic larvae of these parasites
are embedded in the lean meat, awaiting
opportunity to complete their develop
ment in the human body or some other
favorable environment. Rigid inspection
by federal or other official inspectors at
packing plants has done much to exclude
infested carcasses from the market, bu'
the danger is still to be beckoned with,
especially in uninspected home-dressed
meat. In any case, thorough cooking of
the meat is the real safeguard. Even the
popular rare roast beef should be cooked
until the color has changed from pur
plish to a bright red. The vitality of
these parasites is not destroyed by pres
ervation, such as salt and smoke, and
there is great risk in eating uncooked
sausages and similar meat preparation,
even though they have been smoked.
ONE of Mother's big problems torfav is
to keep the little ones in pretty, new
frocks. All children like something differ
ent, something the other little girls haven't
seen. Wouldn’t you like to be able to
change the color of the old dresses at
will—or add a little touch here and there,
making the garments look like new? Now
comes
[ NEW IMPROVED^# M I ^
Fast-Dyes or Tints llmJI M
Never before has there been oflkred to yon a guar
anteed method of fast-dyeing woolen, cotton, linen,
silk or mixed fabrics or of tinting them In the moat
delicate pastel ■ hades. It coats only 13 cent* ■ cake
and yon will be pleased and surprised with tbs
certainty of reeults. You (Imply can't go wrong
If you follow plain directions. Twenty-four ehsdeo
to choose from—brilliant fast colors to pastel tints.
White RIT re mo vea the old colors— thus giving
a new opportunity to fast-dye or tint In any shade
yon may cboost.
IS team la the price of New ltr,piovcd RIT. Your
local Drag, Department or Notion Store will
supply yon. Prove its value todey.
Watch them go for these Graham Crackers!
Fresh and fine, golden-brown in color. Flavor
that pleases their eager young appetites.
Wholesome nourishment that keeps their
growing bodies fit. ITEN’S Graham Crackers
—of course!
Give them all they want—with milk, butter
or jam. For that everlasting appetite of
healthy childhood at noontime, after school
and between meals—you’ll find ITEN’S
Graham Crackers just the thing. And they're
good for children.
Always ask your
grocer for
ITEN'S Graham Crackeri'
by name.
Get the genuine in the
half can and be satisfied
all ways.
