The bride's cook book

PRUNES WITH BEEF HEART— Drain, remove stones, and chop IV2 cups (l^ can) of DEL MONTE Prepared Prunes. Trim the beef heart, pour boiling water over it, and allow to stand for 10 minutes. Dredge the heart with flour, brown in a little fat, place in a kettle, cover with boiling water, add prunes and seasonings, and cook slowly until tender. Remove to serving dish, thicken the stock containing prunes and pour around it. SPICED PRUNES — Bring Vz cup each of com sirup and vinegar, and 1 teaspoon each of cinnamon and cloves to the boiling point. Drain and add 1 cup (% can) of DEL MONTE Prepared Prunes and boil gently for 15 minutes. Serve cold with meat. STRAMED PRUNE PUDDING — Mix 1 cup of bread crumbs, 1 tablespoon of melted fat, 1 cup (% can) of DEL MONTE Prepared Prunes drained, stoned and chopped; measure and mix 2 teaspoons of baking powder, Vz teaspoon of cinnamon, 4 teaspoon of cloves, % teaspoon of salt, add to % cup of milk, mix thoroughly with the prune mixture, pack in a greased mold, and steam for 1 hour over boiling water. Serve with a sauce made by adding y-2. cup of com sirup to % cup of hot sirup from the prunes and the juice of 1 lemon. If the crumbs are very coarse and dry use % cup of milk in place of '^k cup. PRUNE COOKIES— Mix 1 beaten egg, 1 tablespoon of melted fat, V^ teaspoon of salt, 1 cup of coconut, Vt. cup of DEL MONTE Prepared Prunes, drained, stoned, and cut in pieces, l^ cup of chopped nuts, and 1 teaspoon of lemon juice. 17A Del Monte Canned Fruits and Vegetables Spread in small flat cakes on the up-turned bottom of a layer cake pan and bake from 15 to 20 minutes. DEL MONTE Canned Asparagus DEL MONTE Asparagus is largely grown in our own beds in the rich delta lands of the Sacramento River, California, the richest asparagus producing lands in the world. Its delicious flavor and fragile tenderness are preserved by immediate packing in the model DEL MONTE kitchens located at the beds. Fresh asparagus bought in the open market is never as good as DEL MONTE, as it loses a part of its flavor and toughens during transportation. DEL MONTE Asparagus is packed in various sizes and styles of containers, but the more commonly sold are the long spears packed in No. 2V^ square cans and the short spears, or tips, in the No. 1 square cans. In both sizes, the asparagus is graded as to circumference of spear, such as Giant, Colossal, Mammoth, Large, etc., the special size of the spear being specified on the label. Asparagus Suggestions and Recipes Alternate layers of DEL MONTE Canned Asparagus and chopped, hard cooked eggs in white sauce, covered with crumbs, and sprinkled with grated cheese, make a delicious baked dish. A sprinkling of nutmeg over asparagus, re-heated and served with cream sauce, gives an unusual and attractive flavor. Serve asparagus tips in cups made from stale French rolls, toasted, with the ends and centers removed. Add a cream sauce and serve very hot. Asparagus (long spears) rolled in bread crumbs and browned, is a new and unusual manner of serving. Asparagus on toast is delicious served with a sauce made from thickened chicken stock. Asparagus served cold with mayonnaise makes a delicious summer or winter salad. Asparagus is equally good served cold with French dressing to which cheese has been added. Asparagus served with tomato sauce makes a v/elcome and delicious change.