1954 New England autumn supper recipes by American Can Company


Grandma's pumpkin pie

Prepare pastry for 1-crust, 9-inch pie using your favorite shortening; chill. For filling:

1 3/4 cups canned pumpkin

1 tall can evaporated milk

2 eggs, beaten

1/2 cup brown sugar, firmly packed 

1/4 cup granulated sugar

1 tsp. cinnamon

1 tsp. nutmeg

3/4 tsp. ginger

1/4 tsp. ground cloves

1/2 tsp. salt

Combine all ingredients; pour into chilled pastry shell. Bake in hot oven (400°F) 40 minutes, or until knife inserted neard edge of pie comes out clean. Cool on wire rack. Serve with whipped cream.

Autumn apple sauce

Blend 1 can (1 lb.) apple sauce with 2 tsp. horse-radish. Cover and chill. Garnish with strips of orange rind.

Saturday night bean casserole

1 can (9 oz.) sliced pineapple

2 cans (1 lb. each) baked beans or pork and beans

1 can (12 oz.) luncheon meat or 1 can (12 oz.) frankfurters Whole cloves

2 tbsp. molasses

1/2 tsp. dry mustard

Drain pineapple, reserving juice. Cut 2 pineapple slices in chunks; combine with beans in 1 1/2-quart baking dish. Slice luncheon meat in half lengthwise; cut each half diagonally across; place on beans. Cut remaining 2 pineapple slices in half; arrange on luncheon meat; stud pineapple with cloves. Blend reserved juice, molasses and mustard; pour over all. Bake in moderate oven (375°F) 25 minutes.

Quick chili sauce

Chop 1 medium-sized onion and half of 1 green pepper; cook in 2 tbsp. shortening 5 minutes. Blend in 1 can (8 oz.) tomato sauce and 2 tbsp. brown sugar. Simmer 10 minutes, stirring occasionally.