Beets With Vinegar Sauce

Turn the Del Monte Brand beets from the can and heat them in the liquor in which they were canned. Drain, and put them into a vegetable dish to keep hot. Melt in a frying pan two tablespoonfuls of butter and stir into it five tablespoonfuls of vinegar and a little pepper and salt. When boiling hot, pour over the beets, and serve.

Boiled String Beans

Heat the Del Monte Brand of beans to the boiling point in the liquor in which they were canned, drain off the liquid, add salted boiling water, and cook for ten minutes slowly. Drain again, season with salt and pepper, and stir in a great lump of butter. When this is melted, serve. Or, if preferred, pour a white sauce over the beans, instead of the butter.

String Beans With Brown Sauce

Drain the Del Monte brand of beans and cover with boiling water. Cook for five minutes. Heat a pint of strained beef-stock, well seasoned; drain the beans, and stir them into this. Simmer for five minutes more, drain again, and put into a colander to keep hot. Rub together two tablespoonfuls of browned flour, a half-teaspoonful of kitchen bouquet, and a gill of cold water, making a paste that is free from lumps. Stir this into the stock in which the beans were boiled, and, when you have a smooth, brown sauce, turn into it the beans, toss and stir until smoking hot, and serve in a heated vegetable-dish.

Green Pea Fritters

Make a soft paste of canned Del Monte Brand peas as directed in the last recipe. Into this paste beat a teaspoonful of butter, a little salt and pepper, four eggs, beaten very light, a cupful of milk, and enough prepared flour to make a stiff batter, or about a cupful. Drop this mixture by the spoonful upon a buttered griddle, and, when brown on one side, turn and brown on the other.

Green Pea Balls

Drain the liquor from a can of Del Monte Brand peas, and boil tender in salted water. Drain, rub through a colander, and work into them a tablespoonful of butter rubbed smooth in two tablespoonfuls of flour, a gill of cream, a teaspoonful of sugar, salt and pepper to taste, and two beaten eggs. Put into the inner vessel of a double boiler and stir this mass until it has cooked long enough to be boiling hot all through. Take from the fire and set away to cool. When cold, flour the hands and make into small balls of uniform size. Dip in beaten egg and then in cracker dust and set in a cold place for at least an hour before frying in deep, boiling fat. Serve with white sauce poured around them.

Baked Spinach

Drain canned Del Monte Brand spinach and chop very fine. Into this chopped mass beat four beaten eggs, a tablespoonful of flour stirred into a cup of cream, salt and pepper to season, and a tablespoonful of melted butter. Beat long and hard, turn immediately into a greased baking dish, and set in the oven. Bake to a light brown and serve as soon as possible.

Baked Tomato Omelet

Drain the liquor from a can of Del Monte Brand tomatoes, and chop the tomatoes. Season them to taste and put into the bottom of a pudding dish. Beat five eggs very light, whipping into them a cupful of crumbs that have been soaked for an hour in enough milk to make them very soft. Season with salt and pepper, and whip in a tablespoonful of Parmesan cheese. Pour into the pudding dish and cook in a hot oven until light brown and puffy. Serve immediately.

Beets With Vinegar Sauce

Turn the Del Monte Brand beets from the can and heat them in the liquor in which they were canned. Drain, and put them into a vegetable dish to keep hot. Melt in a frying pan two tablespoonfuls of butter and stir into it five tablespoonfuls of vinegar and a little pepper and salt. When boiling hot, put over the beets, and serve.

Beets Stuffed With Peas

Select Del Monte Brand beets. Drain the liquor from a can of Del Monte Brand peas, and heat in a little boiling water. Drain, add a spoonful of melted butter and salt and pepper to taste, and fill the hollowed beets with them. Set in the oven for a few minutes, pour over all hot, melted butter and serve.

Tomatoes And Eggs

Boil eight eggs hard, and cut into thick slices. Turn the contents of a can of Del Monte Brand tomatoes into a saucepan and stew for ten minutes, seasoning to taste, and thickening with three teaspoonfuls of cornstarch rubbed into a tablespoonful of butter. Take from the fire. In the bottom of a buttered dish put a layer of crumbs, make these very wet with the tomatoes, and lay on them slices of eggs sprinkling with salt and pepper. Put in another thin layer of crumbs, and pour in more tomatoes, laying more egg slices on these. When the eggs are all used pour in all the tomatoes, sprinkle these with buttered crumbs and set for five minutes in the oven, or until heated well. Serve in the dish in which the ingredients were baked.

Del Monte Brand Fruits. "PACKED WHERE THEY RIPEN THE DAY THEY'RE PICKED"

Under the action of the Pure Food Laws which are proving Heaven's own benediction to our generation, it is not practicable to use other preservatives than Heat in the preparation of fruits and vegetables.