Codfish flaked and shredded, salmon, tuna, crab, lobster, shrimps, clams, oysters, codfish balls.
You can make canned meats go farther by combining them with such foods as potatoes, rice, macaroni, bread or vegetables; thus making a more substantial and at the same time less expensive dish. For example, chicken can be creamed and served on toast or with rice; dried beef frizzled or creamed, can appear at the same meal with a hearty vegetable like lima beans; canned beef made savory with plenty of seasoning, can be supplemented with fried, left-over hominy. Such combinations are hearty enough to satisfy hungry husbands and ravenous young sons.
For a quick stew on a cold day empty a can of beef, one of vegetable soup and one of tomato soup into a stewpot and heat very hot. Or add the bits of left-over meat in the pantry to a can of vegetable soup and season with meat extract, catsup and Worcestershire sauce. Any left-overs judiciously combined with canned foods, seasoned and colored a rich appetizing brown with Kitchen Bouquet, appear on the table as a new and nourishing dish.
Sauces and gravies, too, make a limited amount of meat seem like more. Here again canned tomato soup, bouillon cubes and beef extract are godsends. Dissolve the last two in boiling water, then thicken to the desired consistency. In summer, when the appetite revolts from the idea of hot, rich food use canned meat or left-overs in a meat mold (recipe 8, using 2 l/2 tablespoons gelatine). It can be prepared in a few moments in the morning and will need only to be unmolded on your return from an afternoon's recreation.
Eggs are always standbys in emergencies. They may form the main dish (hard-boiled in cream, curry or tomato sauce; baked in ramekins; or prepared as plain or fancy omelets) ; or they can be combined with vegetables (poached on spinach; or creamed with asparagus) or with meats (scrambled with dried beef or bacon or ham; or poached with corned-beef hash).