Bean, Beet And Spinach Salad

Drain the liquor from a can of Del Monte Brand string beans and put them on the ice; drain the liquor from a can of Del Monte Brand beets, and cut these into dice of uniform size, and put on the ice; press the water from a can of Del Monte Brand spinach, chop it coarsely, and put this also on the ice. When the vegetables are chilled, mound the spinach in the center of a platter, put a ring of the beet-dice around this, arrange about the beets a ring of string beans, and border these with crisp lettuce leaves. Drench all with French dressing, and serve.

Stewed Corn

Turn the contents of a can of Del Monte Brand corn into a fine colander. Hold under the cold water faucet and wash off the corn, then turn into a saucepan. Cover with slightly salted boiling water and stew for ten minutes, or until the kernels are as tender as desired. Drain off the hot water, add a cup of milk into which has been stirred a tablespoonful of butter and beat all until very hot, then serve. If preferred the milk may be thickened by adding a heaping teaspoonful of flour to the butter before putting this into the milk.

Corn And Tomatoes

Chop the pulp from a can of Del Monte Brand tomatoes into small pieces, and put it with the drained contents of a can of Del Monte Brand corn together in a saucepan. Stew for fifteen minutes, season with sugar, salt and pepper, thicken with butter and flour, and turn into a baking dish, strewing buttered crumbs over the top. Bake for fifteen minutes.

Corn And Potatoes

Drain the contents of a can of Del Monte Brand corn, and turn the kernels into a frying pan containing melted butter. Cut cold boiled potatoes into dice, and add two cupfuls of these to the corn in the pan. Toss and stir all together until the potatoes are lightly browned, sprinkle with salt and pepper and turn into a heated vegetable dish.

Tomatoes, Corn And Green Peppers

Cut the tops from green peppers, remove with a sharp knife the inner membrane and seeds, and put into a bowl. Pour over the peppers enough boiling water to cover them, and leave in this water until it is cold. This process draws out the hot taste from the vegetable.

Empty a can of Del Monte Brand tomatoes into a colander, and drain off the liquor. Chop the pulp and mix it with the chopped kernels of a can of Del Monte Brand corn. Add sugar to taste, and season with salt and pepper. Add enough cold boiled rice to hold the vegetables together, and fill the peppers with this mixture. Put into a baking dish, pour the tomato liquid about the base of the peppers, and cook until the peppers are tender. Transfer to a hot dish, add to the tomato liquor in the pan, sugar, salt and pepper to taste, thicken it with flour rubbed into butter, and pour around the stuffed peppers.

Corn Omelette

Beat six eggs very light, and add salt and pepper. Make a pint of white sauce, and into this stir the contents of a can of Del Monte Brand corn, first draining off the liquor. Season with a little sugar, salt, and white pepper. Turn the eggs into an omelette pan, and when the omelette is set, spread it with half of the corn mixture, fold it over, transfer to a heated platter, and pour the remainder of the corn and sauce about the omelette. Serve at once.

Scalloped Tomatoes

Rub the contents of a can of Del Monte Brand tomatoes through a colander. Season with a heaping teaspoonful of sugar, and salt and pepper to taste. Butter a pudding dish and put into the bottom of it a layer of tomatoes, sprinkle well with bread crumbs, and scatter bits of butter over these. Put in more tomatoes, and more crumbs until the dish is full, having the top layer of buttered crumbs. Set the dish in the oven, covered, for a half-hour, uncover and brown.

Boiled Spinach

Open a can of Del Monte Brand spinach and pour out the contents an hour or two before using. Drain, cover with salted water, and simmer for ten minutes, adding a generous pinch of baking soda to the water in which the vegetable is cooked. Drain, chop the spinach very, very fine, beating into it as soon as chopped a tablespoonful of melted - not hot - butter. Add salt and pepper to taste, mound the spinach on a hot dish, garnish with slices of hard-boiled egg, and serve.

Spinach And Eggs

Drain canned Del Monte Brand spinach, and chop small. Cook together in a frying pan two tablespoonfuls of flour and one tablespoon.-ful of butter and stir the spinach into this with three tablespoonfuls of cream. Season, and stir over the fire for three minutes, taking care not to allow the mixture to scorch. Take from the fire, and, when the spinach begins to cool, line the bottom and sides of nappies with it, leaving a hollow in the center. Into this hollow break a fresh egg, put a little butter on top of it, sprinkle with salt and pepper, and set in the oven until the white of the eggs has formed. Serve as an entree or luncheon dish.