Soups, salads and desserts

              BURT OLNEY'S
BRANL>'
Soups, ·s<llnns ana. Desserts
COMPLIMENTS OF
J. H. MARTSCHINK No. 1
King & Queer Sts.,
Charleston, S. C.
appeil3zng,
':loads are
prepared fOr
yourYable. 1
NEW'rURK CANNERS.INC.
__ _Hlst.orlco.L ·--·····-
Cook B oqk_ _______ _
1922
SPECIAL COLLECTIONS A :R..A.a.E BOOkS
WALTU. C LIMTOJil j ACKSON LIBitARY
THE U NlVWitSIT'I' Of N ORTH C.U.OLIKA AT C RDNSBORO
HOt.£ ECONOMICS PMI'K.ETS
STE:Ct11!R LJTH CO ROCH NY
SOUPS, SALADS
AND DESSERTS
By
SOPHIE B. HURD
Graduate of the Boston Cooking School
FoURTEENTH EDITION •
PUBLISHED BY
THE NEW YORK CANNERS, INC.
ROCHESTER. NEW YORK
COPYRIGHT 1S.22, THE NI!:W YORK CANNERS, INC ,
MADE IN U . S . A .
[ t I
INTRODUCTION
I N the preparation of this little book it has not been our aim
to see how many dishes can be prepared from Canned Foods
or how fancy they can be made, but rather to give to the busy
housekeeper some tried recipes with a guarantee of successful
results if the directions are carefully followed.
As variety in the every-day menus is a constant study to·the
·intelligent cook, these recipes for the many dishes that can be
prepared cannot fail to be helpful.
The study of nutrition is receiving much attention and we
are constantly reminded that a larger use of fruits and vegetables
is necessary in the well regulated diet, so with a supply of our
products always on hand the balanced meal is quickly and
easily prepared. .f?--~)g ~·
TO SECURE A COPY OF THIS BOOKLET FREE_
Ask your grocer, and if he cannot supply it, write us, giving his name.
Tell your friends about this booklet.
NOTE.- THE RECIPES IN THIS BOOK ARE ESPE­CIALLY
PREPARED FOR OUR BRANDS OF CANNED
FOODS CAREFUL ATTENTION HAVING BEEN
GIVEN TO THE PROPER COMBINATIONS AND THE
BLENDING OF THE DIFFERENT INGREDIENTS SO
THAT THE NATURAL FLAVORS ARE ALL RETAINED.
[ 2 J
By Men Who Know
Dr. M. J. Rosenau of Harvard University, a leading food
authority of the country, after three years special study of
canned foods, declared that they are
"THE SAFEST FOODS THAT COME TO THE TABLE"
From Major J H. Adams, U.S. A., Washington, D. C. Chief
of the Subsistence Division, Quartermaster General's Office,
comes the statement that "American canned foods are the
best foods in the world."
Dr Harvey W. Wiley, the famous pure food expert, in a
splendid indorsement of canned foods, stated that he had quit
growing peas upon his farm in Virginia inasmuch as he could
now buy better peas canned.
Dr Wiley has this to say regarding Sauer Kraut:
"I am very glad to give my opinion of Sauer Kraut. Cabbage is one of
the vegetables which is found to be the richest in vitamines. It contains
aU three of the vitamines."
Dr. G. W Wagner, of Chicago, formerly Captain Medical
Corps, U S. A., before the Polyclinic Hospital Society, Chicago,
referring to Canned Tomatoes, spoke in part as follows
"Do you know doctors now agree that Tomatoes a.re the richest of all
foods in vitamines?" He quoted Dr. Hugo Friedstein of Chicago-"There
is no doubt about it, the ~:Urative value of the Tomato is extraordinary.
Its vitamine content alone is accomplishing the undreamed· of in the
feeding of infants and invalids. It is invaluable for the kidneys ,and as a
cleanser of the system."
[3)
SUGGESTIONS
A small amount of our Ketchup may be added to the
soup recipes given in this book.
Cream soups served in cups with a litae whipped cream on top,
make an attractive first course for the luncheon.
"There i8 unquestionably a substantial nutritive value in the liquid
of Canned Peas, Green Lima Beans, Red Kidney Beans and Kraut.
Try using it instead of throwing it away."
N B.-AU recipes call for LEVEL mea.surements.
' TOMATO BOUILLON
Cook one can tomatoes, 2 cups water, half cup each celery, carrot and
onion out fine, for 30 minutes, strain, add an equal quantity of beef broth, 2
tablespoons tomato Ketchup, season with salt and pepper.
CREAM TOMATO SOUP
:1 cups tomato
~ teaspoon soda
2cups mUk
2 tablespoons butter
2 tablespoons flour
1~ teaspoons salt
Little pepper
Cook tomatoes ten minutes and rub through sieve, add soda. Melt the
butter, add the flour, pour on the milk and cook until thickened, add the
tomato and season.
SPICED TOMATO SOUP
1 can tomatoes
2 cups cold water
14 whole peppercorns
~bay leaf
6 cloves
1 ellce onion
2 teaspoons su~ar
1~ teaspoons salt
~ teaspoon soda
2 tablespoons butter
3 tablespoons flour
Cook the first six ingredients twenty minutes, strain, add salt and soda;
thicken with the butter and flour cooked together.
[4]
TOMATO SOUP WITH STOCK
1 can ~omatoes
U teaspoon peppercorns
1 small bay leaf
l teaspoons salt
l slices onion
4 tablespoons butter
4 tablespoons flour
1 quart brown soup stock
Cook tomatoes, peppercorns, bay leaf, salt, and onion, fifteen minutes, rub
through a sieve (add ~ teaBpoon soda), thicken with butter and flour cooked
together. Add soup stock and heat thoroughly.
CREAM PEA SOUP
1 can peas
l cups cold water
l cups milk
1 slice onion
l tablespoons butter
l tablespoons flour
172 teaspoons salt
Little pepper
Drain peas from the liquor, add the cold water and cook slowly twenty
minutes, rub through a sieve; scald milk with the onion, remove onion and
add peaB to the milk.; thicken with the butter and flour cooked together, add
salt and pepper.
CREAM CORN SOUP
1 can corn (chopped)
l cups water
l cups scalded milk
l teaspoons salt
1 slice onion
3 tablespoons butter
3 tablespoons flour
Little pepper
Chop the corn, cook with onion and water fifteen minutes and rub through
a sieve, add the scalded milk and thicken with the butter and flour cooked
together. Cook five minutes; add salt and pepper.
CORN CHOWDER
1 can corn (chopped)
~cup salt pork, cut line
1 onion, sliced
l cups potatoes, sliced
4 cups scalded milk
3 tablespoons butter
Salt and pepper
Try out the pork, add onion, and cook five minu.tes, stir constantly, strain
fat into soup kettle; parboil potatoes five minutes, drain and add potatoes to
the fat with two cups boiling water and cook until soft; add corn and milk,
heat to the boiling point; seaBOD with butter, pepper and salt.
[ 5)
l(osr::.BUD
J)r;r;Ts
cp.t?AB
'Packed m 5 5q;es
f'rom the.Jl,arlyand
8weet Wrir2lrled
vartefies.
[71
~R.B'GN
fuA{RJ:GAN5
&maLl
and 7iny
CREAM SPINACH SOUP
1 can spinach
1 cups white stock
1 cup milk
1 tableapooD& butter
1 ~ tablespoons flour
I teaspoon salt
Little pepper
Pra.in the spinach and chop fine, rub through a sieve; add to the stock and
milk. Melt butter, add flour pour into the soup, cook until thickened, season.
RED KIDNEY BEAN SOUP
1 can red kidney beans
1 cups cold water
1 cups scalded milk
1 slice onion
1 tablespoons butter
2 tablespoons flour
2 teaspoons salt
Little pepper
Cook the beans, cold water and onion fifteen minutes and rub through a
sieve, add the scalded milk. Melt the butter, add the flour, salt and pepper,
turn into the hot soup and cook five minutes.
CREAM GREEN LIMA BEAN SOUP
1 can green Lima beans
2 cups cold water
1 cups milk
1 slice onion
3 tablespoons butter
1 'tablespoons flour
1 ~ teaspoons salt
Little pepper
3 slices carrot
Drain liquor from beans, add water, cook twenty minutes, rub through
sieve, add milk; cut carrot and onion in small pieces and cook five minutes in
the butter; remove vegetables, add flour, salt and pepper and stir into the
hot soup.
3 cups milk
1 can corn
2 slices onion
2 cups tomato
~ teaspoon soda
CORN BISQUE
3 tablespoons butter
3 tablespoons flour
1 teaspoons salt
Little pepper
Cook the corn, onion and milk in double boiler 20 minutes; rub through a.
sieve. Cook tomatoes 10 minutes, add soda and strain. Combine mixture and
thicken with the butter and flour cooked together.
[8)
egeta{fes
DEVILLED CORN
Melt 4 tablespoons butter, add 5 tablespoons flour, 1~ cups milk, 1~
teaspoons salt, ~teaspoon mustard, a little paprika, cook until thickened, add
1 can sweet corn chopped, 1 egg, 3 teaspoons Worcest.ershire sauce; fill buttered
ramequins or scallop shells, cover with buttered cracker crumbs, and bake until
crumbs are brown.
CORN OYSTERS
2 cups sweet corn (chopped)
2eUa beaten
~cup flour
~ teaspoon salt
Little pepper
Mix ingredients in order given; fry the size of oysters on hot griddle.
GOLDEN BANTAM CORN FRITTERS
1 can Golden Bantam corn (chopped)
1 cup flour
1~ teaspoons baking powder
1 teaspoon salt
2 <!US
Little pepper
Add to corn, flour, baking powder, yolks of eggs beaten light, and fold in
whites beaten stiff; fry in hot lard, drain on paper.
CORN SOUTHERN STYLE
One can chopped corn, 2 eggs beaten, 1 teaspoon salt, little pepper, 1 table­spoon
melted butter, 2 cups scalded milk. Bake in buttered dish until firm.
(9]
~AU.GRK(<AU'f
( Mtld-euredJ
JVew rork State
6mwn.
SPINACH WITH EGGS
Drain liquor from 1 can spinach, chop fine and reheat with 2 tablespoons
butter, }1 teaspoon salt and a little pepper; shape in mound on serving plate
and garnish with hard boiled eggs.
SCALLOPED TOMATOES
Butter a baking dish, put in a layer of tomatoes, season with salt, pepper
and butter, add a layer of buttered bread or cracker crumbs. Repeat having
last layer of crumbs. Bake about twenty minutes in hot oven. (A small
amount of sugar may be added.)
TOMATO SAUCE FOR CUTLETS
AND CROQUETTES
~can tomatoes
H teaspoon soda
3 tablespoons butter
l~ tablespoons flour
~ teaspoon salt
Ll ttle Pepper
Cook tomatoes ten minutes, rub through a sieve, add soda, then add to the
butter and flour cooked together, cook until thickened; season.
MACARONI WITH TOMATO SAUCE
Put a layer of boiled macaroni in buttered baking dish, pour over tomato
sauce as prepared for cutlets and croquettes, repeat, and bake about fifteen
minutes in hot oven.
EGG NOODLES WITH TOMATO
Cook 2 cups egg noodles in boiling salted water, drain and blanch, add 1~
cups tomato sauce, turn in buttered baking dish, cover with buttered crumbs
and bake until crumbs are brown.
[ 11]
BEETS WITH SCARLET SAUCE
Reserve ~ cup of liquor drained from 1 can our rosebud beets, reheat the
beets and pour over sauce made as follows :
SCARLET SAUCE
Melt 2 tablespoons butter, add 2 tablespoons flour, %: cup liquor drained
from beets, 4 tablespoons vinegar; cook until thickened, add !4 cup cream, ~
teaspoon sugar; season with salt and pepper. When hot pour over the beets.
CARROTS AND PEAS
Wash, scrape and cut carrots in cubes (there should be 1 cup), cook until
soft in boiling, salted water; drain. Melt 3 tablespoons butter, add 3 table­spoons
flour, 1~ cups rich milk, yolk of 1 egg; cook until thickened, season with
salt and pepper, add carrots and 1 cup canned peas drained from liquor.
STUFFED GREEN PEPPERS
Cut peppers in halves, remove seeds, parboil 5 minutes. Mix 1 cup cooked
rice, 31 cup tomatoes, ~ cup chopped meat, 2 tablespoons melted butter, 1
teaspoon salt, little pepper: Fill peppers with this mixture, covered top with
buttered crumbs and bake about 20 minutes.
COCKTAIL SAUCE FOR CLAMS OR OYSTERS
1 can tomatoes
1 teaspoon pepper
1 teaspoon mustard
U teaspoon cinnamon
U teaspoon allspice
~ tablespoon salt
~ cup vinegar
Cook slowly for two hours, and rub through a sieve; in serving add a little
chopped cele,ry or grated horseradish.
CHILI CON CARNE
Cut one pound of round steak in small pieces, brown in fat in frying pan,
skim out the meat add to the fat two onions sliced and cook until soft. Add 1
small can Tomato, 1 can red kidney beans, 2 teaspoons salt, !4 teaspoon
paprika. Put meat in casserole pour over the hot mixture and simmer slowly
for three hours.
I 121
'
t
BAKED SAUER KRAUT
Put one can sauerkraut in a baking dish, season with salt and pepper add
a little water and bake about one hour.
SAUER KRAUT WITH PORK CHOPS
Cook slowly four pork chops in a fryin~ pan until brown; season with salt
and pepper. Put a layer of kraut in a baking dish then the chops, cover with
kraut, add 1 cup boiling water; cover the dish and bake about one hour.
SAUER KRAUT WITH FRENCH DRESSING
Soak one can sauer kraut in ice water, drain thoroughly and serve with
French Dressing.
CREAMED SAUER KRAUT
Cook one can sauer kraut about Y2 hour, drain, add to cream sauce:
Melt 2 tablespoons butter, add 3 tablespoons flour, pour on 172 cups milk and
cook until thickened, season with salt and pepper.
FRIED SAUER KRAUT
Melt 3 tablespoons butter in a frying pan and one can Sauer Kraut, mix
thoroughly and cook about 20 minutes.
GOLDEN CORN SOUFFLE
1 can Golden Bantam Corn
l tablespoons butter
l tablespoons flour
1 cup milk
Yolks l ..gas
1 teaspoon salt
Whlta l eggs
Melt butter, add flour, pour on milk and cook until thickened; add corn,
salt and pepper, yolks beaten li~ht, then fold in whites beaten stiff.
Turn into buttered baking dish and bake in moderate oven about Y2 hour.
RICE AND CHEESE WITH TOMATOES
Put a layer of cooked rice in buttered baking dish cover with tomato
sauce and layer of grated cheese; repeat having layer of cheese on top, bake in
hot oven until cheese is brown.
[ 13]
pxu IT' ~"AI9'AD tJ '(Jpru!ots, r3herrzes, 'Peaehes, 'A?ars. 'Pmeapple.
[H)
APPbfO St~.ueE.:,
( 'Jrom seleeted wmter
\?anetzes grown zn
:7V"el-\' 16rk State
(lfome madestylel
Grown in
:7V"ewY6rk 8tate
In preparing Salads with our fruits and
vegetables the liquor should be thoroughly
drained before adding the dressing.
MAYONNAISE DRESSING
1 teupoon mustard
1 teaspoon salt
Little cayenne
Yolks,l~s
tl tablespoons lemon juice
l~ cups olive oll
Mix dry ingredients, add egg yolks and 1 teaspoon lemon jwce, stir thor­oughly,
add oil at first drop by drop, as mixture thickens add lemon juice and
oil alternately until all ingredients are used. (Vinegar may be used in place of
lemon juice.)
COOKED DRESSING
I teaspoon salt
l teaspoon mustard
~ tablespoon suQar
1 tablespoon flour
Yolkal eg~s
l tablespoons melted butter
~cup milk
~ cup weak vinegar
Mix dry ingredients, add eggs, butter, milk, and stir thoroughly, add
vinegar slowly and cook over hot water until thickened.
FRENCH DRESSING
Mix: together 7\l teaspoon salt, little pepper, 2 tablespoons vinegar or
lemon juice, 4 tablespoons olive oil; beat thoroughly.
[ 16]
RUSSIAN DRESSING
Add equal quantity of our Chili Sauce mixed with Mayonnaise Dressing.
STRING BEAN SALAD
Drain liquor from 1 can refugee stringless beans, serve on lettuce leaf,
garnish with thin slices rosebud beets, and serve with French or Mayonnaise
dressing.
TOMATO JELLY SALAD
Cook 1 can tomatoes, 1 teaspoon salt, ~ teaspoon paprika fifteen minutes,
strain; add 2 tablespoons granulated gelatine dissolved in 74 cup cold water;
pour into individual moulds; when cold and firm, serve on lettuce with Mayon­naise
dressing.
MEXICAN JELLY SALAD
Soak 2~ tablespoons granulated gelatine in ~ cup cold water twenty
minutes; add 2 cups boiling water, U cup vinegar, juice !lemon, U cup sugar,
~teaspoon salt; stir until sugar and gelatine are dissolved; cool; when begin­ning
to set add 1 cup our golden wa~ beans; 1 pimento cut in strips. Mould,
chill, serve on lettuce with Mayonnaise.
MAC:~DOINE SALAD
Drain liquor from ~ can our peas, ~ can our red kidney beans or Lima
beans, 7!1 can our tiny French beans; prepare with French dressing and serve on
lettuce.
FRUIT SALAD
Drain the juice from the fruit, mix in the proportion desired add mayan­muse
and a small amount of whipped cream.
I 17 I
GREEN PEA AND EGG SALAD
Cut 4 hard boiled eggs lengthwise; remove the yolks and mix with 1 cup
of peas and enough salad dressing to moisten. Fill the whites and serve in nests
of head lettuce.
JAPANESE SALAD
Drain one can our Beets, scoop out centers, leaving cups, fill with finely
cut celery mixed with Salad Dressing, arrange in nests of lettuce, garnish with
celery tips.
BARTLETT PEAR SALAD
Take halves. of pears, scoop out center, fill hollow with English walnut and
oranges cut in small pieces, serve on lettuce with Mayonnaise and garnish with
Maraschino Cherries.
1 can beets
French Dressln!l
BEET SALAD
4 hard boiled "ll!l&
Cut beets in cubes, mix with the French dressing; let stand ~ hour.
Arrange on lettuce in salad dish, chop whites fine, and rub yolks through sieve,
put around the dish.
Cut Wax Beans or Lima Beans may be served with French Dressing to
which is added a few drops of onion juice and finely chopped parsley.
SPINACH SALAD
Mix 1 can spinach with 4 hard boiled eggs finely chopped; press into small
moulds; chill and arrange on lettuce, serve with French or Mayonnaise
Dressing.
[ 18]
~~~f;ANS
Golden u:&x oro
Refugee 13ean
0alad.
W'hrehever you.
prefe"
FLAKY PIE CRUST
1~ cups flour ~ cup lard
~ teaspoon salt Cold water
Mix fl.our and salt, cut in the lard until well mixed, moisten to a dough
with cold water, using 88 little 88 possible.
PUMPKIN OR SQUASH PIE
1 cup extra dry, Golden
Pumpkin or squash
1~ cups milk
1 eu
~cup sugar
~ cup molassee
~ teaspoon ginger
~ teaspoon cinnamon
~ teaspoon salt
CHERRY PIE
Line a deep pie plate with plain p88try, fill with our cherries, dredge with
fl.our, and cover with p88try; bake in hot oven.
APPLE PIE
Line a. pie plate with Flaky Pie Crust, fill with our apple Sauce, sprinkle
with nutmeg or cinnamon, cover with the p88try and bake in hot oven,
STEAMED APPLE PUDDING
Cover the bottom of a baking dish with our Apple Sauce, place aver this a
dough made 88 follows:
Mix 2 cups fl.our, 4 teaapoons baking powder, 1 teaapoon sa.Jt, cut in 2
tablespoons shortening, add enough milk to make a soft dough.
Steam one hour and serve with hot sauce.
[ 201
esserts
JELLIED PEARS
Drain syrup from one can our pears, heat to boilin~ point, add ~ cup
sugar, 1 tablespoon ginger syrup, 1 tablespoon lemon jmce, 172 tablespoons
granulated gelatine soaked in 2 tablespoons cold water and dissolved in ~ cup
boiling water. Cut pears in quarters, arrange in mould with thin slices of
ginger and the jelly when slightly stiffened. Chill, unmould, serve with whip­ped
cream, sweetened, and flavored with vanilla.
BROWN BETTY
Put a layer of soft bread crumbs in a buttered baking dish, sprinkle with
sugar and cinnamon, dot over with butter, cover with a layer of apple sauce
tlum repeat; have seasoned crumbs on top, add a little hot water and bake until
brown. Serve with sugar and cream.
RASPBERRY OR CHERRY ICE
2 cups water
1 cup sugar
Juice 2 lemons
1 can red raspberries or
1 can pitted cherries
Boil sugar and water ten minutes, cool, add lemon juice and the juice
drained from 1 can red raspberries or pitted cherries. Freeze.
STRAWBERRY OR CHERRY ICE CREAM
1 can strawberries or cherries
1 pint heavy cream
Mix in order given and freeze.
PEACH MELBA
1 pint mllk
1 cup sugar
Put half of a canned peach in sherbet glass, cover with vanilla ice cream,
pour around a little peach juice, serve with a spoonful whipped cream on top.
[ 21)
l~ TRAWB~RRIJ1S
l- In b'oth
Tins and &lass
[ 23)
f) R:EDD
!CASPBBRR!.E;S
cuthbert lfzrce0'
. fn both
Tins and &lass
SHRIMPS AND PEAS
Melt 2 tablespoons butter, add 3 tablespoons flour, and pour on gradually
1 cup of milk or cream, stir until thickened; then add 1 cup of shrimps, 1 cup of
our peas, % teaspoon of salt and a little pepper.
Cold cooked chicken may be used in place of shrimps.
TOMATO AND CHEESE RAREBIT
Melt 3 tablespoons butter, add 2 tablespoons flour, ~ cup milk; when
thickened, add~ cup of our Tomatoes strained, mixed with Ys teaspoon soda;
add 2 cups of cheese cut fine, 2 beaten eggs, season with salt, cayenne and
mustard; serve on toast or wafers.
SPANISH OMELETTE
Prepare a plain omelette and serve with SPANISH SAUCE.
Cook 2 tablespoons butter, with one half onion and one half green pepper
finely chopped for five minutes, add 2 cups our canned Tomato and cook until
moisture has nearly evaporat~d, season with salt and paprika.
DREAM SANDWICH
2 slices bread-thin slices cheese. Make a sandwich of buttered bread and
cheese, fry in butter a light brown. serve with spoonful tomato sauce on top
or ketchup.
FRUIT PUNCH
Boill cup sugar, 2 cups water ten minutes, cool, add~ cup our cherries or
raspberries and dilute with small amount ice water. Add 1 quart apollinaris, 1
sliced orange.
124 I
Our Products and Our Process
AN OPEN LETTER
We believe you will find this cook book extremely helpful
in your daily menu. There are many brands of canned fruits
and vegetables on the market and many of them are good. None,
we are convinced, have the freshness and the fine, natural flavor
of our own.
Here is the difference between buying canned fruits and
vegetables and buying them fresh. In the latter case you see
the goods and your own judgment tells you which to choose.
With canned foods you can only know the label, and that's why
we want you to know ours and what it stands for. This brand
covers a full line of fruits and vegetables, pork and beans, ketchup,
chili sauce, jams, preserves, both in tin and glass. Insist upon
your grocer filling your order with this brand.
This book tells you how to serve our products in many appe­tizing
ways. The recipes are simple but accurate, the results
more than rep,;ty you.
Our products comply with all the National a.nd State Pure
Food laws as to purity They will satisfy you as to flavor.
New York Canners, Inc. products are increasing in popular
favor. The factories of the New York Canners, Inc. are model
kitchens. They are away from the city, out in the open, in the
midst of New York State orchards and farms. Every utensil we
use is frequently sterilized; our machinery is cleaned several times
each day, with steam at high pressure.
(26)
It is well known that fruits and vegetables are more tender
and retain their flavor better if used immediately after being
gathered. Most so-called fresh fruits and vegetables are har­vested
several days before they reach the table and are either
picked before they are fully matured or have passed their prime.
The natural flavor is not retained, even with the modern methods
of refrigeration and transportation.
Our Brands of high grade fruits, vegetables, ketchup, etc. are
packed the same day as taken from the vine, stalk or tree, thereby
retaining their natural tenderness and flavor.
Our products are packed in sanitary plants located in those
sections where the climatic conditions are perfect for growing fruits
and vegetables of the finest flavor We use, altogether, the product
of upwards of forty thousand acres at our various plants, most of
which lie in the Mohawk, Oswego and Genesee Valleys and the
fertile sections of Western New York State. That is why they
are demanded the year around.
It is an undisputed fact that fruits and vegetables, exposed in
the open markets and in the streets, collect an enormous number
of invisible, vigorous microbes.
In our process of cooking-(higher temperatures being used
than are obtainable in home cooking)-the contents of the can
are perfectly sterilized.
In our packing the utmost care is used in the way of cleanli­ness
and hygienic methods and the science of preserving has so
far advanced that many fruits and vegetables are now canned by
mechanical devices without even the touch of the hand. N q
chemical preservatives or coloring matter of any kind is used.
Which is more convenient, to do your own cooking and
preserving or let us do it for you?
With a supply of our pure food products you are ready for any
emergency.
(26)
KETCHUP AND CHILI SAUCE
ALL MADE FROM FRESHLY PICKED TOMATOES
In our brands of Ketchup and Chili Sauce purity and cleanliness are of the
first importance. That is why the natural tomato flavor is retained-that is
why preservatives are not necessary-that is· why you will find that zestful
taste that makes our Ketchup and Chili Sauce such an appetizing condiment.
PROCESS OF MAKING
Few, if any, Ketchups and Chili Sauces, go through the same careful,
thorough, expensive process of making as does the brands of the New York
Canners, Inc.
Only full, large, vine-ripened tomatoes are used. These are made into our
Ketchup and Chili•Sauce just as soon as they are picked. Each Tomato goes
through many different washings before it is cooked. From the moment it
enters the first washing until it graces your table, in the form of Ketchup, it
never once is touched by hands.
WHAT MAKES IT SO GOOD
The ftnest Tomatoes, pure, whole spices and onions, clean, refined sugar
and the highest grade of vinegar obtainable, constitute the ingredients of New
York Canners, Ketchup and Chili Sauce-all blended by scientific processes.
NO PRESERVATIVES NECESSARY
Our Ketchup and Chili Sauce contains no foreign matter; the natural To­mato
Color and the Fresh Tomato taste will remain, due to the strict care and
cleanliness adhered to in our kitchens.
NOW-GIVE IT A TRIAL
Serve our Ketchup and Chili Sauce on oysters and clamB-Also use them
for Oyster Cocktails. Use them in seasoning soups, meat, fish, game and
poultry. Our brands have set a new mark for Ketchup and Chili Sauce good­ness.
We are sure if you use them once that you will always do so.
Made in two sizes-Medium and small size bottles, and costs no more than
the ordinary kind.
THE NEW YORK CANNERS, Inc.
[ 27)
HOW TO SELECT YOUR FRUITS AND VEGETABLES
0 a 0 0
-;;ol Sieve #ZSieve -;;o3 Sieve #4 Sieve #5 Sieve
Dilferent sizes that peas ~de from the early and sweet wrinkled late varieties.
Each of the sizes and varieties also have a name. See below
The price of Peas of equal quality varies with the size of the Peas
The larger the size the lower the price
Our No. 1 size is called the Superfine Small and Sifted Tom Thumb. Our
No. 2 size is called the Extra Sifted Little Champion and Extra Sifted Sweet.
Our No.3 size is called Sifted Early June and Sifted Little Gem. Our No.4
size is called Early Garden Peas and Sifted Sweet Wrinkled. Our No. 5 size is
called Tender Sweet. Telephone peas are not sifted. They are the "run of the
pod"-large and small, just as you would gather them from the garden.
When you order peas and find just the size and variety which please you
most, remember the variety and Brand and always insist·upon receiving the
same brand and size.
We pack both Golden Wax and Refugee Green Beans in each of the sizes
and varieties, as follows:
Our smallest, or No. 1 size is called Tiny Golden Wax and Tiny Refugee.
®.aC _ ___:.1---~
Our N<f. 2 size is called Small Golden Wax and Small Refugee.
~--------2-------~ Our No. 3 size is called Golden Wax and Refugee,
~---------3---------~~ The next size is the Cut Bean~ which is cut in ~,lengths ~
from both varieties above, as also the fiat pod Wax variety ~
Our beets are packed whole and sliced. The count varies on the whole
from 8 Beets per can to 50. The larger the size the lower tbe price in the
same size tin.
Our Green Lima !\eans are divided into two sizes:
Our No.1 is called 0 Tiny Green LimS.R.
Ow- No. 2;, oillod 0 Sm•ll a-u~.
For your convenience in selection refer to the lists on opposite page
I 28 I
NEW YORK CANNERS PRODUCTS
IN TIN AND GLASS
VEGETABLES
Sweet Com Sifted Little Gem Peas Red Kidney Beans
Golden Bantam Com Sifted Sweet Wrinkled Selected Tomatoes
Country Gentleman· Pea.s Tiny Rosebud Beets
Com Tender Sweet Pea.s Extra Small Rosebud
Succotash Tiny Golden Wax Beans Beets
Telephone Peas Small Golden Wax Beans Small Rosebud Beets
Superfine Small Pea.s Golden Wax Beans Garden Beets (Whole)
(American Petit Pois) Cut Golden· Wax Beans Sliced Garden Beets
Extra Sifted Little Tiny Refugee Beans Garden Spinach
Champion Peas Small Refugee Beans Marrow Squash
Sifted Early June Peas Refugee Beans Golden Pumpkin
Early Garden Peas Cut Refugee Beans Sauer Kraut
Sifted Tom Thumb Pea.s Tiny green Lima Beans Golden Bantam Corn on
Extra Sifted Sweet Pea.s Small Green Lima Beans Cob
CHAMPION SUPREME PEAS LITHOGRAPHED TINS ONLY
KETCHUP, CHILI SAUCE AND PORK AND BEANS
FRUITS
Strawberries (Kettled) (Columbia) Red Raspberry
Red Raspberries (Cuth- Pitted Red Cherries
bert)
Black Raspberries Pears, Bartlett
Peaches, Yellow Halves
Peaches, Yell ow Sliced
Apple Sauce
FRUIT SALAD
JAMS AND PRESERVES
IN GLASS
Strawberry, Red Raspberry, Red Raspberry and Currant Bla.ckberry, Red
Cherry, White Cherry, Pineappl~ Damson Plum, Quince, Peach, Pear, Apri­~
cot, Grape, Red Currant, Black \ ... ;urrant, Gooseberry, Plum.
~ F==============================9
BUY BY THE CASE AND SAVE MONEY
DO NOT PERMIT SUBSTITUTES
Asyoucannotseethrough the tin can to examine its contents, why not
buy canned foods with a reputation for uniform quality? Do not permit
your· grocer to substitute other products for those of The New York
Canners, Inc. When ordering your high grade canned fruits and
vegetables demand our brands and then get what you order. If your grocer
does not handle our PRODUCTS let us know and we will be pleased
to arrange for supplying you through him.
AU our Products have been Tested and Approved bv the Good House Keeping Bureau of
Foods, Sanitation and Heairn
FRE8H~KEPT FRUIT8ANoVEGETABLES
IN
TIN
FROM OUR
ORCHARDS AND FARMS
OF
NEWYORK STAT
AND
GLASS
NEWYORK CANNERS,
INCORPORATeD
ROCHESTER,NY..