The fruit in such varieties as Apricots, Peaches, Pears and Plums is graded for size, the large fruit being packed in No. 2% cans, medium size fruit in No. 2, and fruit a trifle smaller in No. 1 Tall. This grading for size does not affect the quality in the slightest degree, for, as a matter of fact, the smaller and medium sized fruit, when selected for quality and fully tree-ripened, as DEL MONTE is packed, is just as delicious as the larger size fruit which goes into No. 2^/^ cans. The sizes of cans most customary in packing vegetables are the No. 2^^ and the No. 2 round cans. Asparagus is largely packed in square cans, the long spears in No. 2^/^ and the short spears or tips in the No. 1 can. There are various i&tyles of smaller containers used for such varieties as Tomato Sauce, Green Chile Peppers, Pimientos, etc., which the consumer soon becomes acquainted with and accustomed to, when purchasing such commodities. The net contents will always be found specified on the labels. There is some variation, according to the variety of the product, but generally speaking the No. 2^/^ round can, shown above, will contain from 27 to 30 ounces net; the No. 2, from 18 to 20 ounces and the No. 1 Tall about 15 ounces. General Directions Level measurements should be used in all the recipes contained herein. Each recipe is large enough to serve six moderate-sized portions. The sirup from DEL MONTE Canned Fruits may be used as sauce for puddings, fritters and pancakes; it is delicious in fruit punches and lemonade; it may be substituted for the liquid in frostings and icings and will conserve a portion of the sugar; it may be frozen for a sherbet, or heated and poured over ice cream for additional flavor. It may also be used in place of vinegar in French salad dressing to be served on a fruit salad. The liquid from DEL MONTE Canned Vegetables should never be thrown away. It may be used as the basis for soups, as the liquid in cream or white sauce, and it will give additional flavor to all meat and vegetable stews. As this liquid is rich in mineral salts it should always be utilized. By its use with the vegetables or in one of the ways mentioned above the full food value of the vegetable is retained. All bread crusts and stale pieces of bread should be saved, dried, and put through the meat chopper to make crumbs. Stiffly beaten egg whites should be combined with other ingredients by fold- ing in with a cutting motion and not a stirring motion. The air which has been beaten into the egg white is thus prevented from escaping. Gelatin should be softened in a small amount of cold water before it is dissolved in boiling water. Use in the proportion of V2 cup of cold water for 1 envelope of gelatin. White sauce or cream sauce should be smooth and creamy and free from lumps. To prepare it so that it meets all these requirements the following method has been found to be uniformly successful:

AI-modernized reading of the original text

The fruit in such varieties as Apricots, Peaches, Pears and Plums is graded for size, the large fruit being packed in No. 2% cans, medium size fruit in No. 2, and fruit a trifle smaller in No. 1 Tall. This grading for size does not affect the quality in the slightest degree, for, as a matter of fact, the smaller and medium sized fruit, when selected for quality and fully tree-ripened, as DEL MONTE is packed, is just as delicious as the larger size fruit which goes into No. 2^/^ cans. The sizes of cans most customary in packing vegetables are the No. 2^^ and the No. 2 round cans. Asparagus is largely packed in square cans, the long spears in No. 2^/^ and the short spears or tips in the No. 1 can. There are various styles of smaller containers used for such varieties as Tomato Sauce, Green Chile Peppers, Pimientos, etc., which the consumer soon becomes acquainted with and accustomed to, when purchasing such commodities. The net contents will always be found specified on the labels. There is some variation, according to the variety of the product, but generally speaking the No. 2^/^ round can, shown above, will contain from 27 to 30 ounces net; the No. 2, from 18 to 20 ounces and the No. 1 Tall about 15 ounces. General Directions Level measurements should be used in all the recipes contained herein. Each recipe is large enough to serve six moderate-sized portions. The sirup from DEL MONTE Canned Fruits may be used as sauce for puddings, fritters and pancakes; it is delicious in fruit punches and lemonade; it may be substituted for the liquid in frostings and icings and will conserve a portion of the sugar; it may be frozen for a sherbet, or heated and poured over ice cream for additional flavor. It may also be used in place of vinegar in French salad dressing to be served on a fruit salad. The liquid from DEL MONTE Canned Vegetables should never be thrown away. It may be used as the basis for soups, as the liquid in cream or white sauce, and it will give additional flavor to all meat and vegetable stews. As this liquid is rich in mineral salts it should always be utilized. By its use with the vegetables or in one of the ways mentioned above the full food value of the vegetable is retained. All bread crusts and stale pieces of bread should be saved, dried, and put through the meat chopper to make crumbs. Stiffly beaten egg whites should be combined with other ingredients by folding in with a cutting motion and not a stirring motion. The air which has been beaten into the egg white is thus prevented from escaping. Gelatin should be softened in a small amount of cold water before it is dissolved in boiling water. Use in the proportion of V2 cup of cold water for 1 envelope of gelatin. White sauce or cream sauce should be smooth and creamy and free from lumps. To prepare it so that it meets all these requirements the following method has been found to be uniformly successful:

The bride's cook book