BIRDSEYE COOK 800/f Consumer Service Department

FROSTED FOODS SALES CORPORATION, 250 PARK AVE., N.Y.

You've dreamed of it! (Of course! ) You've hoped for it! (Who hasn't?) And maybe you

thought the day would never come!

But here it is . . . a glorious fact today, for

now you can buy honest-to-goodness, farm­

fresh foods the year 'round! Just think, Straw­

berries . . _ flavorful and fresh in June or Jan­

uary. Corn on the Cob, perfect golden ears

. . . yours now, regardless of season.

And here really is another miracle for to­

day's busy homemaker.

ever again need you spend precious time washing and trimming spinach, shelling peas

3764. Copyr. 1941. Frosted Foods Sales Corp. Ptd. in U.S.A.

and Lima beans . . . for now these grand vege­

tables come right to you, farm-fresh and

scrupulously clean, ready to cook.

Now you can buy the choicest fish from the ocean, trimmed of all waste, even the bones.

And the glistening fish fillets and steaks are

all ready to pop into the pan.

Even the finest quality, selected poultry

and meats are trimmed of excess waste be­fore you buy. Always guaranteed to satisfy.

they come to you ready for the oven.

What is this miracle? It's Birds Eye Quick­Frozen Foods!

To explain it simply let us take one Birds

Eye Food-follow it from farm to you­

and see just how the miracle works.

Take Birds Eye Peas, for example. First,

we plant special kinds of seeds in those

parts of the country where peas are known

to grow finer, sweeter, more tender.

When the peas reach flavor peak our men

hurry out into the fields and harvest them.

The peas are then shelled-washed­

cleaned-packaged and put into the quick­

freezing machines.

And here is where the miracle comes in.

The button is pressed. And, instanta­

neously, a blast of arctic cold is released!

This cold is so intense that it catches the

just-picked flavor at its peak and HOLDS

IT IN FOR YOU-bringing the full farm-

freshness right to your dining room table!

Indeed, brings it to you often more glori­

ously fresh than most peas you buy in sum­

mer at the vegetable market!

Here's why ... peas are delicate. They

begin losing flavor within a few hours after

picking. Now most peas even in June take

anywhere from 12 to 72 hours to reach the

market. During that time the flavor has be­

gun to fade and lose sweetness.

GARDEN-FRESH

But the quick-freezing machines used for

Birds Eye are located near the farm! Fla­

vor is captured right at its tastiest, tender­

est peak-only 4 hours after picking!

So Birds Eye Peas reach you not days old

-but really hours fresh! They are really

SUPER-FRESH!

And so it is with all Birds Eye Foods.

Garden-fresh out of season as well as in!

Deliciously fresh in winter as well as sum­

mer. At their best all the year around.

RASPBERRIES IN NOVEMBER

Think of serving farm-fresh raspberries in

November and field-fresh corn in March!

Think of eating ocean-fresh fish thousands

of miles from the ocean! Or oysters in the

middle of July! Or reveling in chicken as

tender as the farmers eat!

These are no idle fancies. With Birds

Eye they are delicious realities! Realities

that open up a whole new food-world!

GOOD FOODS FOR EVERY DAY

There are no menu-planning worries or dis­

appointments if you use Birds Eye Foods.

The peas will always be extra good-the

strawberries just like those you had last

time. Every package, every ounce of Birds

Eye Foods you serve is the same unvarying

quality. Whether you buy peaches or cauli­

flower, chicken or oysters, Birds Eye guar­

antees every morsel to be completely satis­

factory . . . or your money refunded.

3 Here are those g lorious B irds Eye Peas served in a new, delightful dish, called Savory Peas. J ust saute bits of onion and celery in butter, add a box of Peas, seasonings (including thyme), and 2 tablespoons water. Cover and cook until tender, then serve them with pimiento strips.

II(JU/ to Aat/-e 1rnuflit! tlitwwz itt

Garden-fresh spinach is the vegetable ...

Birds Eye Spinach as flavorful as the day it was picked. And to help make this an easy-to-prepare dinner, Birds Eye Spinach comes all cleaned, ready to cook. There are

no tough stems-no sand or grit. You just

open the package, cook, and serve every

morsel. Children love Birds Eye Spinach and it is good for them, too, because vita­mins are retained. (Claims made for Birds Eye Spinach have been accepted by the American Medical Association.)

20 � / Yes, it's easy to prepare and serve a com­

plete dinner within 20 minutes with Birds Eye Frosted Foods. Let's have ocean-fresh

flounder as the main course tonight-fla­

vorful Birds Eye Flounder Fillets, cleaned, boned, and quick-frozen as fast as these

fine fish could be taken off the trawler in from the Grand Banks. All the ocean flavor

of this fish has been captured. All there is

to do is unwrap glistening cellophane and drop waste-free, meaty fillets in the pan.

Ah, dessert! Peaches, beauties of just right ripeness, sliced and sugared. Just thaw and they are ready to serve. Imagine being able to serve fresh peaches any time of the year.

Of course, they're Birds Eye Peaches. You'll find that complete Birds Eye din­

ners will save you much kitchen work and your whole family will be more than satis­fied with the freshness and full flavor of these really modern foods.

This is just one idea for a Birds Eye dinner. Your Birds Eye Foods dealer will be very glad to give you many other suggestions.

1. THE OLD WAY . . . A big, bulky bag hold­

ing two pounds of so-called "fresh" Limas.

(Maybe it has been days since they were

picked! ) And no knowing how much of the

weight you pay for is in useless, empty pods.

3. THE BIRDS EYE WAY . . . The neat, cello­

phane-lined carton filled with plump baby

Limas that were shelled 'and quick-frozen to

capture their freshness just as soon as they were picked. You pay for beans-not pods.

2. THE OLD WAY • . . 15 minutes of mussy work . . . for all this waste! The empty pods weigh over one pound-the beans that reach

your table only 12 o unces. And now they'll

take about another 30 minutes for cooking.

4. THE BIRDS EYE W A Y . . . From carton to the

table in about 20 minutes. And not one o unce

of waste! Birds Eye Limas are ready to serve

before the other beans are even shelled! You

can count on Birds Eye freshness and flavor!

Birds Eye Lima Beans are l ike al l Birds Eye Foods. They come to your kitchen waste-free, cleaned, ready to cook and serve.

REG. U. S. PAT. OFF.

WHEN YOU BUY be sure to ask for Birds Eye Foods by name. You see, all quick-frozen foods are not Birds Eye . . . so, to avoid possible disappoint­ment, look for the name on the package. The Birds Eye label is your guarantee of always getting the very finest nniform quality.

VEGET A 8 LES are served every day in the year in the modern household. This is easy to do if you use Birds Eye vegetables, which are always in sea­son. There's plenty of variety, too, to fit any menu . Green peas in December and corn on the cob in Febru�ry are everyday possibilities. And as for

quality, there's nothing better. These vegetables

are chosen from the finest crops in the land and this high standard is maintained at all times.

And here's good news for the busy homemaker! You'll really save hours of kitchen preparation work when you serve Birds Eye vegetables. They co

.me to you scrupulously cleaned and they're

ready to use. There's no washing or trimming to do. Birds Eye vegetables are waste-free ; there's nothing to throw away. You j ust o pen the box and pop these modern foods right into boiling water.

Directions for using Birds Eye vegetables are printed on every carton. Follow them to get the best results . Birds Eye vegetables cook in much less t ime than the ordinary vegetable so the t im·

ing i s important. Don't guess but watch the clock ! And of course, the question that everyone asks

is : "What about vitamins?" Yes, you can be as­sured that vitamins are retained in Birds Eye vege­

tables. They are fully as high in food value, in· eluding the vitamins, as the freshest foods pur­

chased on the market and cooked at home.

Birds Eye vegetables are excellent served plain, with butter - the way most people prefer them. But, a little variety now and then is also welcome. In the following 15 pages are many suggestions. There are basic recipes for creamed and scalloped dishes and delicious cream soups. Then to please the family, or for special occasions, there are new and unusual recipes for a variety of delightful Birds Eye vegetabl e dishes.

6

SERVICE OF BIRDS EYE VEGETABLES

BUTTERED BIRDS EYE VEGETABLES

Cut Green Asparagus Brussels Sprouts Lima Beans Green Peas Corn on the Cob

Asparagus Spears Green Beans Cauliflower Peas and Carrots

Cooked Squash Broccoli Wax Beans Spinach Golden Sweet Corn

Cook l box Birds Eye vegetable according to directions on box. (Or see Timetable on page 10.) Follow directions exactly to re­tain the finest flavor and color and the maximum nutritive value. Season with butter, salt, and pepper. Serves 4. (If any liquid i s left after cooking, use i t in sauces, soups, or other suitable dish­es. This liquid contains valuable vitamins and minerals.)

CREAMED BIRDS EYE VEGETABLES

Cut Green Asparagus Brussels Sprouts Lima Beans Green Peas

Asparagus Spears Green Beans Cauliflower Peas and Carrots

Broccoli Wax Beans Golden Sweet Corn Spinach

Cook l box Birds Eye vegetable according to directions on box. While vegetable is cooking, prepare White Sauce #l (page 8). Mix lightly with drained vegetable. Serves 4 to 6.

CREAMED VEGETABLES AND HAM

Cut Green Asparagus Wax Beans Golden Sweet Corn

Brussels Sprouts Lima Beans Green Peas

Green Beans Cauliflower Peas and Canots

Cook l box Birds Eye vegetable according to directions on box. While vegetable is cooking, prepare White Sauce #3 (page 8). Mix lightly with drained vegetable and l cup diced boiled ham, Satll�ed in butter. Reheat and serve on toast. Serves 4 to 6.

Creamed Vegeta bles a nd Eggs. Substitute 4. hard-cooked eggs, cubed, [ur ham in above recipe.

SCALLOPED BIRDS EYE VEGETABLES

Cut Green Asparagus Green Beans Cauliflower Peas and Carrots

Broccoli Wax Beans Golden Sweet Corn

Brussels Sprouts Lima Beans Green Peas Spinach

Cook l box Birds Eye vegetable according to directions on box. While vegetable is cooking, prepare White Sauce #l (page 8). Arrange seasoned drained vegetable and sauce in alternate lay­ers in greased casserole. Sprinkle generously with buttered crumbs. Place in pan of hot water and bake in hot oven ( 450° F.) about 20 minutes, or until browned. Serves 4 to 6.

7

Bl RDS EYE VEGETABLES are

of the F i rst Qua l ity. Grown i n

sections of the country where

Nature is pa rticula r ly k ind to

the ra is ing of vegetables, they

a re ha rvested when at their

peak of flavor perfection. Then

they a re c leaned and sorted,

al l the overr ipe and immature

vegetab les being removed and

on ly t he most perfect reta ined.

You can be sure that Birds Eye

vegetab les wil l a lways be of

uniform and dependable qua l­

ity. They cook even ly and keep

their attractive fresh color.

B I RDS EYii VEGETABLES a1e

t imesavers. No time need be

spe,nt i n preparation and they

cook in a jiffy. Fol low the pack­

age d i rections and don't over­

cook. Wel l-cooked vegetab les

a re crisp a n d perky; overcook­

i ng makes them l imp, faded,

and mushy. Then too, over­

cooking is ha rd on the vita­

m ins. It a lways pays to watch

the clock, for B i rds Eye vege­

tables cook very qu ickly.

T H E SCI ENTISTS HAVE B E E N

d o i n g a l o t o f research work

on B i rds Eye vegetables. This is

what they report: "B i rds Eye

Foods ore fully as high in food

va lues, inc luding all the vita­

m ins, as the freshest foods that

a re bought on the ma rket."

The qu ick-freezing of Birds

Eye vegeta bles, immediately

on ha rvest, brings l ittle if any

loss of the importa nt vita mins

A a n d C. I n Birds Eye Peas, for

VITAMINS SEALED IN!

exa mple, vita m i n C is reta ined

in g reater quantities than a re

usual ly found in the so-ca l led

"fresh" peas bought at mar­

ket several days after ha rvest.

Compared with peas preserved

by other processes, an even

g reater amount of vita m i n C

was fou nd in Birds Eye Peas.

Vitamins B, (th iamin) and G

(riboflavin) are not affected

by quick-freezing itself. But it

is i mportant to fol low package

d i rections carefu l ly to avoid

loss of vita mins during cooking .

B i rds Eye Peas and Spinach

have the Sea l of Accepta nce

of the Counci l on Foods of the

American Medical Association.

SCALLOPED VEGETABLES AND H AM

Cut Green Asparagus Green Beans Cauliflower Peas and Carrots

Broccoli Wax Beans Golden Sweet Corn

Brussels Sprouts Lima Beans Green Peas Spinach

Cook l box Birds Eye vegetable according to directions on box. While vegetable is cooking, prepare White Sauce # 2 (below). Mix lightly with l cup diced boiled ham, sauteed in butter. Ar­range seasoned drained vegetable and sauce in alternate layers in greased casserole. Sprinkle generously with buttered crumbs. Place in pan of hot water and bake in hot oven ( 450° F.) about 20 minutes, or until browned. Serves 4 to 6. Scalloped Vegetables a nd Dried Beef. Substi tute % to l cup finely cut dried beef, sauteed in butter, for ham in above recipe. Omit salt. (If dried beef is very salty, wash in cold water before sauteing.)

Scalloped Veg etables a nd Eggs. Omit ham in above recipe and ar­range 4 hard-cooked eggs, quartered, on vegetable layers, cover­ing with sauce as directed.

Sca l loped Vegetables with Cheese Sauce. Omit ham in above recipe and add% cup grated American cheese to the white sauce.

Scal loped Vegetables au Gratin. Omit ham in above recipe. Sprinkle top generously with grated American cheese and buttered crumbs.

WHITE SAUCE FOR BIRDS EYE VEGETABLES

Proportions for three sauces are given below. Each is especial­ly adapted to certain recipes in this book. So choose the one called for in the particular recipe you are using.

I NGRED I E NTS SAUCE # 1 SAUCE #2 SAUCE #3

Butter 2 ta b lespoons 3 ta blespoons 4 tablespoons

Minced onion 2 teaspoons 2 teaspoons

flour 1 Y, tablespoons 2 V2 tablespoons 3 tab lespoons

Mi lk '14 cup 1'/.o cups 1'14 cups

*Vegeta ble l iquor, or vegeta ble l iquor a n d m i l k V.. cup 6 tab lespoons V.. cup

Salt a n d pepper To taste To taste To taste

Melt butter in saucepan. Add onion and flour and stir to a paste. (For Sauce # l, omit onion.) Add milk gradually, stirring con­stantly. Cook gently 2 minutes or until thickened, stirring con­stantly. Measure liquor drained from cooked vegetable, adding milk, if necessary, to make up amount. Add to white sauce and blend. Season with salt and pepper. Makes enough sauce for l box Birds Eye vegetables.

* White sauce for most vegetable dishes is of finer flavor when some of the I iquor left from the cooked vegetable is used as part of liquid.

With Broccoli, Brussels Sprouts, or Cauliflower, however,

VEGETABLES� omit the vegetable l iquor and use milk for all liquid. That is, use l cup milk in Sauce #1, 1% cups milk in Sauce #2, and 2 cups milk in Sauce #3.

8

BIRDS EYE CREAM OF VEGETABLE SOUP

Cut Green Asparagus Brussels Sprouts Golden Sweet Corn

Asparagus Spears Lima Beans Green Peas Peas and Carrots

Spinach Broccoli Cauliflower

Cook l box Birds Eye vegetable according to directions on box, but cook until soft, or for 3 to 4 minutes longer than the maxi­mum time specified on box. Drain vegetable, reserving liquor; add rich milk to make 3% cups. Force vegetable through sieve. Saute 1 teaspoon minced onion in 3 tablespoons butter in top of double boiler about 2 minutes ; add 2 tablespoons flour, stirring until smooth. Add milk and vegetable liquor gradually, stirring constantly. Cover and cook over boiling water about 8 minutes, or until thickened, stirring occasionally. Add vegetable puree and heat. Season with salt and pepper. Serves 4 to 6. For thinner soup, add more milk.

BIRDS EYE VEGETABLE SALADS

Cook Birds Eye vegetables as directed on packages. Chill and marinate with French dressing, then use as directed below. Serve salad on crisp lettuce or other salad greens on cold plate.

Mixed Veg etable Salad. Combine Birds Eye Green Beans, Birds Eye Peas and Carrots, diced cucumber, and minced onion. Toss to­gether lightly. Serve on crisp lettuce with French dressing. Gar­nish with radish roses.

Asparagus and Tomato Salad. Arrange B.irds Eye Asparagus Spears on crisp escarole. Garnish with sections of tomato. Serve with French dressing to which pickle relish has been added.

Vegetable Salad with Roqu efort Ch eese Dressing . Arrange Birds Eye Cauliflower, Birds Eye Spinach, chopped, and cooked beets, chopped, in separate mounds on crisp lettuce. Serve with French dressing to which crumbled Roquefort cheese has been added.

Lima Bean and Corn Salad. See page 13 for recipe. Arrange in salad bowl lined with crisp lettuce and garnish with cucumber and radish slices. (See illustration on page 19.)

Sp ecial Salad Plate. Place lettuce cup filled with cottage cheese and chives in center of plate. Arrange Birds Eye Broccoli, mound o f Birds Eye Lima Beans (tossed together lightly with minced on­ion, diced celery, and bits of pimiento), and sliced tomatoes or jellied tomato aspic around lettuce. Garnish with water cress. Serve with French dressing or mayonnaise.

Asparagus Luncheon Salad. Arrange Birds Eye Asparagus Spears on crisp lettuce. Garnish with sections of hard-cooked eggs and anchovy fillets. Serve with tart French dressing to which diced pimiento has been added.

Ca ul iflower and Bean Salad. Combine Birds Eye Cauliflower, Birds Eye Green Beans, diced celery, and seasonings. Toss together lightly with French dressing and serve on crisp lettuce. Garnish with tomato slices and mayonnaise.

9

T H E COOK with the l i ly-wh ite

h a n ds. She m ust be the Birds

Eye cook for Birds Eye vege·

tables a re a l ready p repared.

There's no messy kitchen work

to be done. The Lima Bea ns a re

a l l she l led, the Spinach is thor­

ough ly cleaned a n d washed,

the Broccol i is tr immed; every

s ing le vegeta ble is ready to

s l ip in to the kettle a n d cook.

Best of a l l , there's no waste

to bother with. The kitchen can

a lways be sh ipshape and tidy!

EVERY TRADE has its tricks.

When you're cooking Birds

Eye vegeta b les, keep the heat

h i g h until the frozen block is

broken up a n d the water boil­

ing vigorous ly, then speed u p

t h e thawing b y separating the

p ieces of vegetable with a

fork, a lways ta k ing ca re not to

brea k them. When the frozen

block is b roken a pa rt and the

water is boi l ing vigorously a­

ga in , redu ce the heat so that

the boi l ing is gentle d u ring the

actua l cooking. And be a clock

watcher, too. Always count the

cooking f ime from the moment

the water starts to boil the sec­

ond time. And p lease, please

don't overcook. That's the most

i m porta nt trick of a l l.

YOU MAY W I S H to keep B i rds

Eye vegetables. If so, p lace

them in the freezing u n it of

your refrigerator. Do not lei

them thaw. If the vegeta bles

are thawed, then use them just

as q u ickly as you wou ld vege­

tab les that have not been

qu ick-frozen . Don't make an at­

tempt to refreeze them! Your

refr igerator can never match

the a rctic cold temperature of

the q u ick-freezing machine.

Of course if you a re going

to use the Birds Eye vegetable

r ight away, you don't need to

take the time to thaw it. You

s imply p l u nge it, wh i le sol id ly

frozen, in to the proper amount

of br i sk ly boi l i ng salted water

and cook it for just the time

specified on the package.

TIME STANDS ST I L L with Birds

Eye vegetables. Br imming over

with flavor a n d goodness, they

are rushed right to the a rctic

cold qu ick-freezing machine.

Here tem peratu res far below

zero are released, and the

just-picked orig ina l fresh ness

of the vegeta b les is ca ptured

with all the natural tenderness

and flavor. They're just as fla­

vorsome in Ja nuary as in Ju ly.

TIMETABLE FOR COOKING BIRDS EYE VEGETABLES

VEGETABLE AMOUNT OF TIME FROM

WAT E R SEC O N D B O I L

C u t Green Asparagus 1 cup 8 to 1 0 minutes

Asparagus Spea rs 1 cup 8 to 1 0 minutes

Broccoli 1 cup 5 to 8 minutes

Brussels Sprouts 1 cup 2 minutes

Cauliflower 1 Y2 cups 4 to 6 minutes

Corn on the Cob Water to cover 2 minutes

Golden Sweet Corn Y2 cup 2 minutes

Green Beans 1 cup 8 to 12 minutes

Green Peas � cup 5 to 7 minutes

lima Beans 2 cups 1 6 to 1 8 minutes

Peas a n d Ca rrots 3,4 cup 5 to 7 minutes

Sp inach 1 cup 4 to 6 minutes

Cooked Squash Heat over b oi l ing water

Wax Beans 1 cup 8 to 1 2 minutes

BIRDS EYE VEGETABLE P LATES

Cook Birds Eye vegetables as directed on packages. Serve on

warm plate with any oj the following combinations. To serve 4, use 1 box of Birds Eye vegetable specified.

Tomato, Spinach, a nd Caul iflower Plate. Arrange poached egg on toast, grilled tomato, buttered Birds Eye Spinach, and Birds Eye Cauliflower Parmesan on plate. Garnish with parsley. For Birds Eye Cauliflower Parmesan, pour melted butter over cauliflower and sprinkle with Parmesan cheese and paprika.

Economy Vegetable Plate. Place baked macaroni au gratin in center of plate. Arrange buttered Birds Eye Green Beans, buttered Birds Eye Broccoli, and buttered or pickled spiced beets around macaroni. Garnish with parsley or water cress.

Gold and Green Vegeta ble Plate. Place baked stuffed potato topped with grated cheese in center of plate. Arrange buttered Birds Eye Brussels Sprouts, buttered Birds Eye Asparagus Spears, and buttered Birds Eye Peas and Carrots around potato.

Squash Specialty Plate. Place Squash with Sauteed Onions (page 19) in center of plate. Arrange buttered Birds Eye Green Peas, buttered Birds Eye Asparagus Spears, and coleslaw made with green pepper and pimiento and served in lettuce cups around squash. Garnish with parsley.

Creole Vegeta ble Plate with Corn. Arrange Birds Eye Corn on the Cob, buttered Birds Eye Cut Green Asparagus, buttered carrots, cut in strips, and Creole Lima Beans (page 13) on plate. Gar­nish with parsley.

Busy Day Vegeta ble Plate (illustrated on page 11). Place tomato stuffed with cottage cheese and seasoned with chives in center of plate. Arrange buttered Birds Eye Asparagus Spears, buttered

VEGETABLES� Birds Eye Lima Beans, buttered Birds Eye Spinach, and buttered Birds Eye Peas and Carrots around to­mato. Serve with Easy Hollandaise Sauce (page 21).

10

Vegetable Plates are in fashion, so colorful to look at, so delicious to eat. Here's a tomato stuffed with collage cheese in the midst of Birds Eye vegetables. You'll frnd m a n y more ideas on page I 0.

FR E NCH FRI E D AS PARAGU S

I box Birds Eye Asparagus Spears , pa rtia l ly thawed

Sifted bread crum bs, seasoned I egg , beaten with 3 ta b lespoons m i l k

and dash of sa lt

Separate asparagus spears. Season crumbs with salt and pepper. Roll each spear in cru mbs, d i p in egg mixture, then roll again in cmmbs. Fry in deep fat ·(370 ° F.) about 2 minutes, or unti l asparagus rises to top of fat and is well browned. Drain. Serve w ith or without an egg, cheese, or Easy Hol landaise Sauce ( page 21 ) , or use to garni sh steak. Serves 4.

AS PARAGUS W I T H PARM E SAN CH E E S E

I box Birds Eye Asparagus Spears I cup boi l ing water, sa lted 4 s l ices toast

th cup butter Grated Parmesa n cheese

Drop frozen asparagus spears i nto briskly boil ing salted water. Bring again to a boil and boi l gently 8 to 10 minutes, or until j u st tender. Drain. Ar­range on toast. Stir butter in small saucepan until browned ; pour over asparagus. Sprinkl e l iberally with cheese. Serve at once. Serves 4.

11

SAVORY AS PARAGU S A N D E GGS

I box Birds Eye Asparagus Spears I cup boi l i ng water, salted 4 ha rd -cooked eggs, cut i n quarters 4 s l ices toast

Drop frozen asparagus spears into briskly boiling sal ted water. Bring again to a boil and boil gently 8 to lO minutes, or u ntil just tender. Drain. Ar­range asparagus spears and eggs on toast. Serve with Savory Cheese Sauce. Serves 4.

Savory Cheese Sauce. Melt 2% tablespoons b utter in top of double boiler. Add 2% tablespoons flour and stir until smooth. Place over boiling water, add 1 cup mi lk gradually, and cook until thick­ened, stirring constantly. Add � teaspoon salt, a d ash of pepper, and l,i teaspoon Worcestershire sauce and cook lO minutes longer. Add 1 cup grated American cheese and st ir until melted. Serve at once. Makes about 1 % cups sauce.

U S E T H E R IG H T T O O L S ! When you are cooking Asparagus Spears, Broccoli, or Cauliflower, use a Aat w ire whisk or two forks to l ift them out of the boi l ing water. This allows the water to drain off thorou ghly, yet keeps the vegetables in attractive. whol e p ieces. Right tools make every job easier!

ASPARAGUS SOUFFLE

I box Birds Eye Cut Green Asparagus I cup boi l i ng water, sa lted I cup asparagus l iquor and m i lk 2 ta blespoons chopped on ion 3 tablespoons butter 3 ta blespoons flour

% teaspoon sa lt Dash of pepper 1f2 teaspoon Worcestershire sauce

3 egg yolks , wel l beaten 3 egg whites, stiffly beaten

Drop asparagus cuts into briskly bo i l ing water. Bring again to a boil and boil gently 8 to 10 min· u t es. or until j ust tender. Drain, reserving l iquor ; add milk to make 1 cup. Saute onion gently in but ter until tender. Add flour and s t ir until smooth. Add asparagus l iquor and milk and cook until thickened, stirring constantly. Remove from fire, add asparagus cuts, salt, pepper, Worcestershire

sauce, and egg yolks, and mix well . Fold into egg whites. Turn into greased baking d ish. Place in pan

of hot water and bake in moderate oven ( 350 ° F . ) 1 hour, or unt i l souffle is firm. Serves 6 to 8.

CREAMED GREEN BEANS AND ONIONS

I box Birds Eye Green Beans I cup boil ing water, salted

llj4 cups bean l iquor a n d m i lk 8 sma ll white on ions 3 ta blespoons butter 3 ta blespoons flour I teaspoon salt Dash of pepper

Drop frozen green beans into briskly boil ing sal ted water. Bring again to a boil, and boil 8 to 12 min· u tes, or until j ust tender. Drain, reserving l iquor ; add milk to make 11.4 cups. Cook onions in boil· ing salted water 20 minutes, or u ntil tender. Drain.

Melt butter in saucepan, add flour, and stir un t i l smooth. Add bean liquor and mi lk grad ually and

cook unt i l thickened, stirring constantly. Add salt, pepper, beans, and onions, and heat. Serves 4.

EVERY M O N T H I N T H E YEA R: Birds Eye Aspar· agus ! In Birds Eye Asparagus Spears, you have no waste ; there's nothing to throw away. You get only the tender, all green tips. You eat everything you pay for. Perfect for salads or served on toast. Cut Green Asparagus is the same high qual i ty, cut in small lengths. Use in sou ps and creamed dishes.

VEGETABLES�

LYONNAISE GREEN BEANS

I box Birds Eye Green Bea ns I cup boi l i ng water, salted

IIJ cup green bea n stock 1f2 cup th in ly s l iced on ions

2 112 ta blespoons butter Salt and pepper

Drop fro:ien green beans into briskly boil ing salted water, bring again to a boil, and boil 8 to 12 min· utes, or until j ust tender. Drain, reserving stock ; measure 1fs cup. Saute onion with 2 tablespoons butter until tender and delicately browned. Add to beans with stock. Season with salt and pepper. Mix thoroughly. Cook slowly abo u t 5 minutes. Add remaining % tablespoon butter. Serve at once

with meat, fish, poul try, or cheese d ishes. Serves 4.

GREEN BEAN SALAD

I box Birds Eye Green Beans I cup boili ng water, salted

1/4 cup vinegar '/4 cup water 2 ta blespoons ol ive oi l 2 ta blespoons chopped on ion

1f2 teaspoon salt Dash of pepper

lj4 teaspoon Worcestershire sauce lf2 teaspoon sugar

Drop frozen green beans in to briskly boiling salted water, bring again to a boil, and boil 8 to 12 min· utes, or unt i l j ust tender. Drain. Combine remain· ing i ngredients and pour over beans. Chill . Serve on crisp lettuce. Serves 4.

GREEN BEANS, SOUTHERN STYLE

I box Birds Eye Green Beans I cup boi l ing water, salted

1f2 cup g reen bean stock 1f2 cup thinly s l iced onions

3 str ips bacon , cut i n 'h-inch squares 1112 tablespoons bacon dr ipp ings

Salt a n d pe pper 2 teaspoons b utter

Drop frozen green beans into briskly boi l ing sal ted water, bring again to a boil, and boilS to 12 min· utes, or unti l just tender. Drain, reserving s tock; measure 1h cup. Saute onions and bacon slowly until del icately browned. Add to beans with stock and bacon drippings. Add seasonings and cook gently 5 minutes. Just before serving, add butter. Serves 4 to 6.

12

Suggestion for luncheon or supper/ Serve Birds Eye Asparagus Spears with Savory Cheese Sa uce {page II) wh ich has flecks of pimiento shining through. Or try hot Asparag us Cuts with omelet or cold roast.

SAVORY RICE AND WAX BEANS

I box Birds Eye Wax Bea ns I cup boili ng water, salted

'h cup finely d iced on ion 2fJ cup finely d iced celery 2 ta blespoons butter

l'h cups ca nned tomatoes lj4 teaspoon celery salt

1 1/4 cups cooked rice 'h teaspoon sugar

Salt and pepper

Drop frozen wax beans into briskly boi l ing salted water, bring again to a boil, and boil 8 to 12 min­utes, or until j ust tender. Drain. Saute onion and celery in butter, covered, until tender but not browned. Add remaining ingredients and simmer about 5 minutes. Serves 4 to 6.

BAKED liMA BEANS WITH BACON

I box Birds Eye Lima Beans , thawed I teaspoon sa It

Dash of pepper I cup boil ing water 4 s l ices bacon

Arrange Lima beans in shallow baking dish. Add salt, pepper, and boiling water. Bake in hot oven

(425" F.) 1 hour, or until done. Place bacon slices on top of bean mixture after it has baked 35 min­utes. Return to oven ; bake 25 minutes. Serves 4.

13

CREOLE LIMA BEANS .

I box Birds Eye L ima Beans 2 cups boi l ing water , salted

I!J cup d iced on ion I!J cup d iced green pepper I!J cup butter

I 'h cups canned tomatoes ¥.! teaspoon salt

Dash of pepper lj4 teaspoon sugar

Drop frozen Lima beans into briskly boiling salted water, bring again to a boil, and boil16 to 18 min· utes, or u ntil j ust tender. Drain. Saute onion and green pepper in butter until tender. Add Lima beans, tomatoes, and seasonings, and simmer 3 to 5 minutes. Serves 4 to 6.

LIMA BEAN AND CORN SALAD

I box Birds Eye L ima Bea ns, cooked I box Birds Eye Golden Sweet Corn, cooked

Salt and pepper 2 tablespoons pim iento strips 2 ta blespoons green pepper strips

I!J cup French dress ing , wel l seasoned 2 teaspoons vi negar I teaspoon scra ped on ion

Cook frozen Lima beans and frozen corn accord· ing to directions on packages. Drain and season with salt and pepper. Chill. Mix Lima beans, corn, pimiento, and green pepper strips. Add the French dressing, vinegar, and onion. Toss together l ightly. Chill about 30 minutes. Serve on crisp lettuce. Serves 8. Pimiento and pepper may be omitted.

H O W F R E S H IS F R E S H? Spinach, for instance. It begins losing flavor almost as soon as i t's picked. Now most spinach, even at the height of the sea· son, takes a good 12 to 72 hours to reach the mar­ket. During that time the flavor has begun to fade, the vitamins to disappear, and the tender leaves to dry out and wither up. But not Birds Eye Spinach ! Harvested when at i ts best, i t is immediately washed, cleaned, packaged, and quick-frozen. Freshness i s retained, with all the important food val ues, incl uding the preciou s vitamins.

Here is a masterpiece in garden freshness and full flavor. Of co urse, you know that it's Birds Eye Succotash, a delicio us combination of Lima Beans and Cut Corn. It's economical to serve, too.

BIRDS EYE SUCCOTASH WITH FRIZZLED HAM

I box Birds Eye L ima Bea ns 2 cups boi l ing water, sa lted I box Birds Eye Go lden Sweet Corn

1f2 cup top milk or l ight cream , sca lded Butter, sa lt, pepper

I ta blespoon chopped p imiento 8 s l ices boiled ham

Drop frozen Lima beans into briskly boil ing salted

water, bring aga in to a boil, and boil 16 to 18 min­

utes, or until just tender. Drain. Drop frozen corn

into scalded milk in double boi l er. Cover and cook

15 minutes, or until just tender. Add cooked Lima

beans and season with bu tter, salt, and pepper.

Serve on hot pl atter ; sprinkle with b its of pimien­

to. Surround with frizzled ham, made by sauteing

boiled ham sl ices in butter. Serves B.

S U C C O TASH IS A FAV O R I T E . Remember what

a job it was to cut the kernels of corn off the cob,

and to shell the Lima beans? Now all that is done

for you with Birds Eye Cut Corn and Birds Eye

Lima Beans. You cook the beans, then the corn,

mix them together, and season to taste.

VEGETABLES�

BROCCOLI WITH ONION SAUCE

I box Birds Eye Broccol i

I cup boi l ing water , salted 2 tables poons minced on ion 3 tab les poons butter

Dash of sa lt , pepper, pa prika I tab lespoon lemon juice

Drop frozen broccoli into briskly boiling salted water, bring again to a boil, and boil gently 5 to 8 minutes, or until almost tender ; drain . Saute onion in butter until slightly browned. Add seasonings and lemon j uice, and heat broccoli in th i s sauce about l minute, turning carefully. Remove broc­coli to serving dish and pour onion sauce over top.

Garnish with lemon wedges and serve hot. Serves 4.

If you prefer a milder Aavored dish, u se only l tablespoon m inced onion in this recipe.

T R I M M E D TO PE R F E C T I O N! We mean Birds Eye Brocco l i . When you buy a bunch of ordinary broc­col i you have to tr im and throw away more than half of it, heavy stalks and leaves that you cannot f'at . B irds Eye Broccoli saves yon th is fuss and waste. It has only the tender, green side shoots, cut in to 5- incl! l engths. Then it i s washed and cleaned. When it comes to you , jus t open the box and pop into boil ing water-season and serve.

14

BROCCOLI SOUFFLE I box Birds Eye Broccol i I cup boi l i ng water , sa lted I cup broccol i l iquor and water

Y4 cup chopped on ion 4 to blespoons butter 4 ta blespoons flour

l tf2 teaspoons sa l t Y4 teaspoon pepper t/4 teaspoon m usta rd 4 teaspoons lemon j u ice 2 tablespoons grated Parmesa n cheese 3 egg yol ks, beaten unti l thick and

lemon-colored 3 egg whites, stiffly beaten

Drop frozen broccoli into briskly boiling sa lted . water, bring again to a boil, and boil gently 5 to 8

minutes, or until stalks are j u s t tender. Drain, re­serving liquor ; add water to make l cup. Chop broccoli coarsely. Saute onion in but ter until ten­der. Add broccoli and saute 2 min utes. Add Aour and mix thoroughly. Add liquor and water and cook until thickened, st irring constant ly . Add salt, pepper, mustard, lemon j uice, and cheese. Re­move from fire, add egg yolks, and mix wel l . Fold

into egg whites. Turn into greased casserole. Place in pan of hot water and bake in moderate oven (350° F.) l hour, or un til souffle is firm. Serve at

once wjth melted butter. Serves 4 to 6.

I F Y O U A R E CA R E F U L, you can even reduce the

amount of water cal led for in the directions for cooking Birds Eye vegetables. You place the vege­table in just the right size of u tensi l , add the water, t hen watch the cooking very carefully to avoid scorching. You don't need to drain the vegetable . If any liquid is le f t , serve it wi th the vegetable. That's the advantage-you save all m ineral s and vitamins ! So it. pays to experiment and learn to use just enough water to last thro u gh the cooking t i me. Try thi s less-water method the next t ime you cook Birds Eye Peas, Spinach, Corn, A s paragus, Green or Wax Beans, or Peas and Carrots .

1 5

BROCCOLI WITH TOASTED ALMON DS

I box Birds Eye Broccol i I cup boi l i ng water, sa l ted

Y4 cup fine ly shredded b la nched a lmonds Sa lt a nd pepper

3 ta blespoons butter

Drop frozen broccoli into briskly boiling salted water, bring again to a boil, and boil gently 5 to 8

minutes, or u ntil stalks are just tender. Drain and season with salt and pepper. Saute almonds gent ly in butter until l ightly browned. Sprinkle over broc­coli. Serves 4. ( If desired, l teaspoon lemon j uice may be added to al monds and butter . )

BRUSSELS SPROUTS WITH CREAMED CHESTNUTS

I pound chestnuts 4 to blespoons butter

ltf2 tablespoons flou r I cup m i l k

tf2 teaspoon sa l t Dash of pepper

I box Birds Eye Brussels Sp routs I cup boi l i ng water, salted

Boil chestnuts about 20 minutes. Drain, remove shells, and cut into small cubes. Saute chestnuts in butter 2 minutes. Add flour and mix u ntil smooth ; then add milk, salt, and pepper and cook until smooth and thickened, stirrin g constantly. Drop frozen Brussels sprouts into briskly boiling salted water, bring again to a boil , and boil 2 minutes, or u n t il just tender. Drain. Pour creamed chestnuts over Brussels sprouts. Serve at once. Serves 4.

You' If like this h a n dy way a/ serving vegetables. Here are G reen Beans, Cauliflower, and Asparagus Spears with Easy Hollan daise Sauce (page 21 ), sharing one platter and all honors. A n attractive supper specialty!

CAULIFLOWER A LA ROMANA

I box Birds Eye Cau l ifl ower l lh cups boi l i ng water, salted

I smal l c love gar l ic 3 ta blespoons ol ive oi l

lh teaspoon salt 1f2 cup ca nned tomatoes

Chopped parsley Grated Parmesan cheese

Place frozen cauliflower in boiling salted water j ust long enough to separate florets ( or about 3 to 4 minutes ) . Drain. Saute garlic in olive oil until browned ; remove garl ic . Saute cauliflower in olive oi l until browned on both sides. Add salt and to­matoes, cover, and simmer 2 minutes. Arrange in dish ; sprinkle with parsley and cheese. Serves 4.

CORN AND TOMATO CHOWDER

2 tablespoons chopped on ion lj4 cup chopped ce lery 4 ta blespoons butter 2 cups canned tomatoes I box Birds Eye Go lden Sweet Corn

1,!4 teaspoon soda I % teaspoons salt

lfa teaspoon pepper I teaspoon sugar 3 cu ps top mi lk , scalded

Saute onion and celery in butter until golden brown . Adrl tomatoes and frozen corn and cook 5 minutes. Add soda, sal t , pepper, and sugar and stir well. Add to hot milk and serve at once. Serves 6.

C O R N ON T H E C OB IN D E C E MB E R! And tast­

ing as fresh as though it had j ust been picked. But please cook it just the right way. The directions on the label tell you how. Thaw the corn partially before cooking. This is important. If you don't, the cob may still be cold after kernels are cooked ! Bu t don't thaw i t completely, either. As soon as the kernels are thawed, drop the ears into boiling wa­ter, then boil exactly 2 minutes. It's grand !

VEGETABLES��

CORN PUDDING

I ta blespoon me lted butter I ta blespoon flou r

l lh tea spoons sa l t 1f2 teaspoon sugar

lfa teaspoon pepper l lh cups rich m il k

I teaspoon scra ped on ion I ta blespoon chopped pim iento 2 eggs, s l ightly beaten I box Birds Eye Golden Sweet Corn, thawed

Combine melted butter, flour, sal t, su gar, and pep­per. Add milk slowly, st irring until smooth. Cook un t i l thickened, stirring constantly. Remove from fire, add onion, pimiento, eggs, and corn, and mix wel l . Turn into baking d ish. Set d i sh in pan of hot water and bake in moderate oven ( .3.50° F. ) l hour, or unt i l set. Serves 4 to 6.

FRIED CORN

I box Birds Eye Go lden Sweet Corn I cup sliced g reen peppers I teaspoon m inced on ion 6 to b lespoons butter

lf2 teaspoon sa l t Dash of pepper 1,!4 c up s l iced p imientos

Saute frozen corn, green peppers, and onion in but ter, covered, until corn i s thawed and green peppers are tender, stirring frequently. Add salt, pepper, and pimientos, and cook until pimientos are thorou ghly heated. Serve, garni shed with sprigs

of parsl ey. Serves 4.

CREAMED PEAS AND MUSHROOMS

I box Birds Eye Green Peas % cup boi l i ng water , sa lted

I cup pea l iquor a nd top m i l k lj-4 pound m ushrooms , s l iced 1,!4 teaspoon scra ped onion

Dash of nutmeg 4 tablespoons butter 2 to blespoons flour

1f2 teaspoon sa lt Dash of pepper

Drop frozen peas i nto briskly boi l ing salted water, bring again to a boil, and boil 5 to 7 minutes, or until j ust tender. Drain, reserving l iquor ; add top milk to make l cup. Saute mushrooms, onion, and nutmeg gently in butter until mushrooms are ten­der. Add flour and mix thoroughly. Add pea l iquor and milk gradually, and cook and stir u ntil th ick­ened. Add salt, pepper, and peas; h eat. Serves 4.

16

EGGS A LA FLORENTINE

I box Birds Eye Sp inach , cooked I cup spinach l iquor and water 3 boui l lon cubes

'12 teaspoon sa lt 4 peppercorns

Dash of nutmeg and thyme I sma l l on ion , s l iced

Light cream 3 ta blespoons butter

2 '12 tablespoons flour 6 tablespoons grated Parmesan cheese 4 eggs

Cook frozen spinach according to directions on package. Drain, reserving liquor ; add water to make 1 cup. Chop spinach. Add bouillon cubes, salt, peppercorns, nutmeg, thyme, and onion to spinach l iquor and cook gently 15 minutes . Strain, measure, and add l ight cream to make 1¥2 cups.

Melt butter in saucepan, add Aour, and stir un­til smooth. Add spinach liquor and cream and cook until thickened, stirring constantly. Add 2

tablespoons cheese. Pour small amount of sauce

into shallow baking dish or individual ramekins.

Arrange spinach on sauce ; sprinkle with 1 tabl e­

spoon cheese. Make four depressions and break an

egg into each. Pour remaining sauce over eggs and

sprinkle with remaining cheese. Bake in very hot

oven ( 500 ° F . ) 5 to 10 minutes, or unt i l eggs are

set . Brown in broiler 2 minutes. Serves 4.

PEAS WITH LETTUCE

Place 1 box Birds Eye Green Peas, thawed, i n saucepan. A d d 4 tablespoons butter a n d VI. tea­spoon salt. Sprinkle with 1 teaspoon minced onion, cover wi th lettuce leaves, and top w i th l arge sprig of parsley. Cover and cook gently 15 minutes, or

until peas are tender. Remove parsl ey. Serves 4.

sHELLE D ! WASHED ! NO PODS Tf

PAY FOR . I S f RVES 4- .

C O M E O U T O F T H E K I TC H E N! You can with Birds Eye G reen Peas or Lima Beans. You don't have to shell and wash them, then clean up the mess and throw away about 63 o/o of what you paid for-al l pods. Birds Eye has done this for you ! J u st open the box and cook as directed.

1 7

VEGETABLES AU GRATIN

I box Birds Eye Peas and Carrots, cooked I box Birds Eye Go lden Sweet Corn, cooked 2 cups vegeta b le l i quor and m i l k 2 ta blespoons chopped onion 4 ta blespoons butter 5 tablespoons fl our I teaspoon sa l t

Dash of pepper I cup grated America n cheese I cup buttered bread crum bs

Pa prika

Cook frozen pe�s and carrots and frozen corn ac­cording to directions on packages. Drain, reserv­ing l iquor ; add milk to make 2 cups. Brown onion slightly in butter. Add Aour and stir until smooth. Add vegetable l iquor and milk and cook until thickened, stirring constantly. Remove from fire. Add salt, pepper, and cheese, and stir until cheese is melted. Add vegetables and turn into buttered casserole. Top with buttered crumbs and sprinkle with paprika. Place casserole in pan of hot water and bake in hot oven ( 450° F . ) about 20 minutes, or until browned. Serves 6 to 8.

CORN AND CHEESE SOUFFLE 2 tablespoons chopped on ion 4 ta blespoons butter 5 tablespoons flour

1 1/-4 cups mi l k '14 cup grated American cheese

I box Birds Eye Golden Sweet Corn, thawed I teaspoon sa lt

'Is teaspoon pepper '14 teaspoon Worcestersh ire sa uce 4 egg yolks , beaten u nt i l th ick and

lemon-colored 4 egg whites, stiffly beaten

Saute onion in butter until tender. Stir in Aour. Add milk and cook unti l thickened, stirring fre­quently. Add cheese and sti r until cheese is melted . Add corn, salt, pepper, and Worcestersh ire sauce. Remove from fire, add egg yolks, and mix well . Fold into egg whites. Turn into greased casserole. Place in pan of hot water and bake i n moderate oven ( 350° F.) 1 hour, or until firm. Serves 6.

B I RD S E Y E S Q U A S H IS F O R L A Z Y F O L KS ! All the work has been done and there's no waste to bother wi th. This squash i s already cooked and sieved. I t needs only to be heated piping hot, sea­soned to taste, and served .

S W I S S SALAD

I box Birds Eye Green Peas , cooked 2!J cup cubed America n cheese tf2 cup fi ne ly chopped sweet p ick le tf2 cup boi led dressi ng or mayonna ise Y4 teaspoon salt

Cook frozen peas accord ing to d i rect ions on pack­age. Drai n and cooL Add remaining ingredients ; mix welL ChilL Serve on cr isp lel l u ce . Serves 4 .

S P I N ACH A N D BACON S O U F F L E

I box Birds Eye Sp inach I cup boi l i ng water, salted

Y4 cup chopped on ion 4 ta blespoons butter 3 ta blespoons flour I cup m i l k I teaspoon salt

Y4 teaspoon pepper

Ya teaspoon ce lery sa lt

Y4 cup chopped cooked bacon 4 egg yo lks , beaten unti l thick and

lemon-colored 4 egg whites, stiffiy beaten

Drop frozen spinach into briskly bo i l i ng sal led water. Bring again to a boil and boil 4 to 6 min­utes, or until j ust tender, separat ing leaves w i th fork during cooking. Drai n thoroughly and chop. Sau te onion i n but ter until golden brown. Add flour and st ir un t i l smooth ; add milk, season ings, spinach, and bacon and cook u n t il thickened. Cool sl ightly. Add egg yolks and mix welL Fold into egg whites . Turn into greased baking dioh .

Place in pan of ho t water and bake in moderate oven I 350° F.) l hour, or until firm. Serves 6.

"THE PEAS ARE ALL PODS and noth ing much else. There won't be enough to go 'rou nd." You never hear that complaint about Birds Eye Green Peas. You don't need to guess a t the number of servi ngs a package will give-you always know. I t serves 4.

VEGETABLES�

No matter what else might be served at this dinner these two dishes would make a meal. Birds Eye Spinach with egg garnish and Cut Corn, drenched with butter.

COCO NUT S Q U A S H P I E

I box Birds Eye Cooked Squash , thawed 2 eggs, s l i ghtly beaten

tf2 can Baker ' s Southern Sty le Coconut , chopped

tj2 cup sugar I ta b lespoon melted butter

Y4 teaspoon c i nnamon

Ya teaspoon n utmeg tj4 teaspoon lemon extract

I teaspoon van i l l a Dash of sa l t

l tf2 cups m i l k Pastry

tf2 can Ba ker's Southern Sty le Coconut

:\fix together squash, eggs, chopped cocon u t. s u gar,

but ter, cinnamon, nutmeg, lemon extract, vanilla, and salt . Then add milk gradually, stirring until smooth. Line a 9- inch pie plate with pastry rolled lA! i nch thick, allowing pastry to extend l inch beyond edge. Fold edge back to form stand ing rim and flute with fingers. Fill with squash mixture. Bake in hot oven ( 450 ° F . ) 20 minutes ; then de­crease heat to moderate ( 350 ° F.) and bake 20 min utes longer. Sprinkl e remaining lf2 can coco­n u t on top o f pie and continue baking 10 minutes, or u n t il coconut is browned.

18

MEXICAN SPINACH

I box Birds Eye Sp inach I cup boi l i ng water , salted 2 ta blespoons butte r

Y4 cup heavy cream 2 ta blespoons horse-radish I teaspoon sa I t

Ya teaspoon pepper

Drop frozen spinach into briskly boiling salted water. Bring again to a boil and boil 4 to 6 min­utes, or unt i l j u st tender, separating leaves with

fork duri n g cook ing . Drain and chop. Heat with rest of ingredients in double boiler . Serves 4.

SPINACH AND NOODLE RING

'h box Birds Eye Spinach I cup boi l i ng water , salted

I 'h cups broken nood les , u ncooked 'h cup grated America n cheese 2 eggs , s l ightly beaten

I 'h cups sca lded m i l k I teaspoon sa l t

Dash of pepper Y4 teaspoon scraped on ion

Drop frozen spinach in to briskly bo i l ing salted water. Bring aga i n to a bo i l and bo i l 4 to 6 m in­

utes, or until j ust tender, separat ing l eaves with fork during cooking. Dra i n and chop. Cook noodles

in large amount of bo i l ing sal ted water un t i l ten­der ; dra in and mix wit h spinach and cheese. Com­bine eggs, mi lk , and season ings ; pour over spin­ach-noodle mix ture. Turn in to wel l -greased r ing mold. Place in pan of hot water and bake in mod­erate oven ( 350 ° F.) 45 minutes, or u nt i l knife in­serted comes out clean. Unmold. Fill center with creamed mu shroom s, fish, or meat. Serves 6.

VITAMIN SALAD

I box Birds Eye Sp inach , thawed 2 ta blespoons chopped m ixed pick les

1h cup chopped ce lery I teaspoon chopped onion

'h teaspoon salt 4 ta blespoons mayonna ise I cup cottage cheese

'Ia teaspoon scra ped onion

Drain spinach, i f necessary. Add pickles, celery, on ion, salt, and mayonnaise and mix well . Com­bine cottage cheese and scraped onion. Arrange spinach mixture and cottage cheese in mounds on crisp lettuce. Garnish with addi t ional mayonnaise and sprinkle with paprika. Serves 4.

1 9

SPINACH, D UTCH S TYLE

I box B i rds Eye S pinach

I cup boi l i ng water , sa lted I ta blespoon butter , me lted I ta b lespoon flour 2!J cup l i ght cream

7\i teaspoon salt 'h teaspoon scra ped on ion

I 'h teaspoons v inegar

Drop frozen spinach into briskly boiling salted water. Bring aga i n to a boil and boil 4 to 6 m i n ­

u tes, or unt i l j ust tender, separating leaves w i t h fork during cooking. Drain a n d chop. Com bine but t er and flour in saucepan and stir unt i l smooth. Add cream gradual ly and cook until thickened . st i rring constantly. Add spinach and remaining in­

gred ients ; heat and serve. Serves 4 to 6.

S QUAS H WITH SAUTEED ONIONS

I!J cup d iced on ions 3 tab lespoons butter

I 'h teaspoons sa It Dash of pepper

I box B i rds Eye Cooked Squash , thawed

Saute on ions in 2 tabl espoons butter until tender but not browned. Add with seasonings to squash.

Place i n top of double boi ler and heat over boil ing water about 25 m i n u tes. Add remaining 1 table­spoon bu t ter. Serves 4.

We ore willing to wager that you've never in all your life enjoyed a salad more than you will the one shown here. It's called Limo Bean a n d Corn Salad on page 1 3 .

SPINACH IN CREAM

I box Birds Eye Sp inach I cup boi l ing water, sa lted I ta blespoon butter , melted I ta blespoon flour

¥3 cup l ight cream

¥.! teaspoon salt Dash of pepper and n utmeg

Drop frozen spinach into briskly boi l ing salted

water. Bring again to a boil and boil 4. to 6 min· utes, or unti l just tender, separat ing leaves with fork during cooking. Drain and chop. Combine butter and flour in saucepan and stir to a smooth paste. Add cream grad ually and cook until thick·

ened, stirring constantly. Add spinach and season· ings and heat. Serve at once. Serves 4 to 6.

BAKED SQUASH WITH SAUSAGE LINKS

lf.o� cup fine ly d iced on ion 2 112 tablespoons butter, me lted

I box Birds Eye Cooked Squash , thawed 2 egg yolks, s l ight ly beaten

l lj4 teaspoons salt Dash of pepper

I package ( 8 ounces ) Birds Eye Sa usage Links, partia l ly thawed

Saute onion in 1 tablespoon but ter until tender but not browned. Add to squash with egg yolks,

YO U C A N R U S H H O M E at quarter to six and drop the Birds Eye vegetabl e into boi l ing water. It will be cooked and ready to eat in plenty of time for dinner. And you don't need to spend time thawing i t either, for Birds Eye vegetables are best if they are cooked frozen. They taste as though you had j u st picked them in your own vegetable garden.

VEGETABLES�

remaining l lh tab lespoons butter, and seasonings. Turn in to greased baki n g pan, about 8x4x3 inches. Separa te sausage l inks ; prick each one wel l with sharp-tined fork to prevent bursting during cook· ing. Place in hot skillet and cook 4 to 5 minutes. Arrange on squash. Place in pan of hot water and bake in moderate oven ( 375 ° F.) % hour. Serves 4.

GlAZED SQUASH PUDDING

I box Birds Eye Cooked Squash , thawed 2 ta blespoons butter, melted

l lf2 teaspoons sa lt Dash of pepper Dash of c i nnamon Dash of nutmeg

I egg yolk , s l ig htly beaten

2 lf2 ta blespoons butter IJJ cup brown sugar, firmly packed

I teaspoon flour

Combine squash with 2 tablespoons melted butter, seasonings, and egg yolk. Turn into greased shal· low baking d ish. Cream 2 % tablespoons butter, add brown sugar and flour gradually, and cream

well . Spread on top of squash. Place in pan of hot water and bake i n hot oven ( 425 ° F.) 20 min· utes . Place u nder broiler about l minute. Serves 4.

BACON CHEESE SAUCE

I s l ice bacon

2 teaspoons flour

2 teaspoons bacon dr ippings lf2 cup m i l k lj4 c up g rated America n cheese lf2 teaspoon sa lt

Dash of pepper

Fry bacon un t il crisp. Remove from skillet and

chop. Add flour to bacon drippings in top of double boiler and stir until smooth. Place over boiling water, add milk and cook unti l thickened, stirring constantly. Add bacon, cheese, salt, and pepper, and cook until cheese i s melted. Serve on Birds Eye Broccoli , Brussels Sprouts, Cauliflower, and Spi nach. Makes about % cup sauce.

YOU CAN TA K E YO U R C H O I CE . You can buy B irds Eye G reen Beans, cut in l - inch lengths, or French Style Green Beans, sl iced lengthwi se. No matter which kind you buy, you may be sure that Birds Eye Green Beans are washed, cleaned, and ready to cook with no further preparat ion. J ust select the one best sui ted to your needs.

2 0

BECHAMEL SAUCE

I cup chicken stock I s l ice onion

I smo l l carrot , diced 1h bay leaf

I sprig parsl ey

b peppercorns 2 tablespoons butter

1 112 tablespoons flour lj4 cup l ight cream lj4 teaspoon sa lt

Dash of pepper

Cook stock 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns. Strain and measure. If necessary, cook stock until reduced to lf2 cup. Melt butter, add flour, and stir until smooth. Add

stock, cream, salt , and pepper, and cook until thickened, stirring constantly. Serve on Birds Eye Spinach. Makes about % cup sance.

VINAIGRETTE SAUCE

¥.! teaspoon sa lt lj4 teaspoon pa prika

Dash of pepper 2 teaspoons tarragon v inegar 4 teaspoons c ider v inegar 4 ta blespoons o l ive o i l

2 teaspoons chopped g reen pe p per 2 teaspoons chopped cucumber pickle

I teaspoon chopped pars ley I teaspoon chopped ch ives

Combine ingredients. Pour sauce over hot Birds Eye Asparagus, Broccoli , or Brussel s Sprouts and chi l l . Makes about Y2 cup sauce.

SOUR CREAM SAUCE

I tablespoon fine ly chopped on ion I ta blespoon butter I ta blespoon flour

¥.! cup sour cream 1 112 teaspoons sugar ¥.! teaspoon salt

Dash of pepper 112 teaspoon v inegar

Saute onion i n butter i n top of double boi ler unt i l tender. Add flour and st ir unt i l smooth. Place over boi l ing water, add sour cream, and cook u ntil thickened, stirring constantly. Add sugar, salt, pepper, and vinegar. Pour over Birds Eye Green Beans or Wax Beans. Sprinkle with chopped pars­ley. Makes abont % cup sauce.

21

EASY HOLLANDAISE SAUCE

4 to b lespoons butter, m e lted 2 egg yolks , beaten u nt i l th ick a n d

lemon-colored '14 cup boi l ing water

2 teaspoons lemon ju ice

114 teaspoon sa lt Dash of pepper

Dash of cayenne

A d d butter gradually t o egg yolks, a small amount at a t ime, beating constantly with rotary egg beat­er. Add water gradually, beating after each addi­tion. Place in top of double boiler and cook over boil ing water until thickened, stirring constantly. Remove from hot water ; add lemon j uice and sea­sonings. Serve on Birds Eye Asparagus, Broccoli , Cauliflower, Spinach, or Brussels Sprouts. Makes about 2/:1 cup sauce.

Note : This sauce may be kept over hot water from 30 to 45 minutes.

CURRY SAUCE

2 ta b lespoons butter 1f2 teaspoon curry powder

lj4 teaspoon sa l t

2 to b lespoons flou r 4 tablespoons heavy cream

¥.! cup m il k

Combine butter and curry powder i n t o p of double boiler ; place over direct heat and cook gently 1 minute, stirring constantly. Remove from fire, add salt and flour and st ir until smooth. Add cream and milk gradually, place over boiling water and stir until thickened. Cover and cook about 30 min­utes. Serve on Birds Eye Cauliflower or Birds Eye

Broccoli. Makes about 1 cup sauce.

T H E M I RA C L E O F S A N D L E S S S P I N AC H! Every

leaf of Birds Eye Spinach is put through a bath that would wash the stripes off a zebra. Not a gra in of sand i s left. Why, literally twenty gallons of cool, clear water are u sed to wash a single pound of Birds Eye Spinach.

YOU MAY L IVLn the heart of the city where you never even see a blade of grass, but you can have

fruits and berries that taste as if you had j u st gath­ered them from your own orchard or picked them in your own berry patch. lt real ly seems like magic.

And these fruits and berries are always in sea­son . That's magic, too. Birds Eye magic ! To think of having strawberry shortcake or bl ueberries and cream i n J u ne or January-regardless of seasons ! And there are other magical things to tell about

Birds Eye fruits and berries. They have absol ute­ly no waste. Every particle of fruit is i n perfect condition ; there's never a bit to throw away.

These fruits are easy to use, too. Thawing is al l that's necessary, except for Rhubarb, but the tim­

ing is most important. Directions are given on each box. General thawing information i s al so given on the next page. You can choose the type of thawing that best sui ts your purpose but s low thawing in the refrigerator gives the best results.

Many people prefer to use their fruits plain, with little dressin g u p, as i n fruit cups, sauces, or on ice cream or puddings. But for those who like more u n u sual dishes, this book contains recipes for many d ifferent types o f fru i t desserts. There are basic recipes, which can be adapted to several fruits. With the Shortcake recipe on page 25, for i n stance, you can have a variety, serving each week

in succession Strawberry Shortcake, Peach Short­cake, Red Raspberry Shortcake, and Boysenberry Shortcake . . . every one, j u st luscious. These basic recipes include most of your favori tes : cobblers, tapiocas, puff puddings, and others.

For those occasions when you like to make an impression, this book has many del ightful sugges­tions. Try Strawberry Ice Cream Tarts ( page 25 ) or Kirsch Birds Eye Berries ( page 2 7 ) set a flame. Also Strawberry Angel Pie ( page 28 ) or Red Rasp·

berry Mousse ( page 24) would certainly make a hit . Or if you l ike orchard-fresh sun-ripened peach­es ( an d who does not ) j ust try Jell ierl Birds Eye Peaches ( page 23) . In season or out you 'll enjoy the j ust-picked flavor and freshness of these fruit s !

2 2

BAS IC FRU IT R EC I PES

RASPBERRY OR BOYSENBERRY COBBLER

I box Birds Eye Red Rasp berr ies or Boyse nbe rries

1h cup sugar I ta b lespoon flour 2 teaspoons lemon j u ice I tab l espoon me lted butter

1f2 cup s ifted flou r 1f2 teaspoon Ca l u m et Bak ing Powd er 1/4 teaspoon sa l t 2 teaspoons s ugar 2 tab lespoons m e lted butter 2 ta blespoons m i l k

Thaw fru i t u n t i l i t c a n j u st be separated. Arrange frui t in a greased

8x8x2- inch baking dish. Combine s u gar and A o u r ; sprinkle over fru it .

Sprinkle lemon j u ice and b u ller over fru i t , m i x i n g l ightly.

Sift Aour once, measure, add b a k i n g powder, sal t , and sugar, and s i ft

again. Co mbine b u t ter and m i lk, add to flo ur, a n d s t i r u ntil soft dough

i s formed. Turn out on sl i g h t ly flo u red board and knead 10 seconds.

Roll dough to fi t top of bak i n g d i sh ; cut sl i t s t o permit escape of steam.

F i t over fru i t . Bake i n hot oven ( 400° F.) 30 m i n u tes. Serves 4.

Blueberry or Peach Cobbler. Use 1 box Birds Eye B l u eberries or Birds

Eye S l i ced Peaches, \(l cup s u gar, and 1 t a b l espoon lemon j u i ce i n the

fru i t m i x t u re i n the above recipe.

RASPBERRY MINUTE TAPIOCA

I box Birds Eye Red Raspberries l lj4 cups fruit j u ice and water

2 1f2 ta blespoons M i n ute Ta pioca

1h cup sugar

lfs teaspoon sa lt I ta b lespoon lemon j u i ce

Thaw fru i t until i t can j ust be separated. Dra i n ; add water to j u ice to

make 1 '4 cu ps. Comb i n e M i n u t e T � p i oca, s u gar sal t , and l i q u i d i n

sau cepan and mix wel l . B r i n g m i x t u re q u ickl y tu a f u l l bo i l o v e r d i rect

heat, st irring constantly. Remove from fire. ( M i x t ure w i l l be t h i n . /Jo

not overcook. ) Add lemon j u i ce and fru i t . Cool , st irring occasionally­

mixture th ickens as it cools. Ch i l l . Serves 4 to 5.

Peach Minute Tapioca. Use l box B irds Eye Sl i ced Peaches, 2 tabl e­

spoons M i n u te Tapioca, % c u p s u gar, and 3 tabl espoo n s of lemon

j u ice in the above reci pe.

JELLI ED BIRDS EYE STRAWBERRIES

I package I m itation Strawberry Je l l -0

l l/.i cups hot water

I box Birds Eye S l iced Strawberries , just thawed

I ta b lespoon lemon ju ice

Dissolve Jel l -0 in hot water. A d d fru i t and l emon j uice. Chi l l u ntil

t h i ckened, s t i rring occasional ly. Pi le l i ght ly in sherbet glasses. Serve

with plain cream. Serves 4 to 6.

Jell ied Birds Eye Peaches. Use 1 package O range Jell -0, 1 box B irds Eye

S l i ced Peaches, and 2 tab l espoo ns lemon j u i ce in a bove rec i pe .

Jell ied B i r d s E y e Raspberries. Use 1 package I m i t at i on Raspberry J e l l -0,

21,4 c u ps hot water, 1 box Birds Eye Red Raspberri es, 1 tablespoon

lemon j u i ce, and 1f:, cup s u gar in a bove rec i pe, add i n g s u gar to d i s­

solved Jell-0 and stirring u n t i l dissolved.

2 3

THAW All B I RDS EYE FRU IT

before u s i ng , except Rhuba rb.

The way you thaw it depends

on how soon you wish to use it.

S low thawing i n the refr igera­

tor g ives the best resu l ts.

If you p lace the unopened

carton i n the refr igerator, the

fru i t thaws in 6 to 8 hours.

I f the unopened carton is

left on your kitchen table, at

room tem perature, the fruit

wi l l thaw i n about 3 Y2 hours.

Taking the fruit aut of the

carton and lett ing it stand at

room tem perature shortens the

t ime to 2 to 2 Y2 hours, if the

fru i t is sepa rated from time to

time with a fork, being careful

not to break it . (Sl iced Straw­

berries and Peaches shau ld

not be taken out of the sealed

bag u nt i l serve d . )

For the very qu ickest thaw­

ing of al l , Birds Eye B lueber­

ries, Raspberries, and Boysen­

berr ies, wh ich do not freeze in

a sol id b lock, may be separated

into smal l d ishes, then a l lowed

to stand a t room temperature

about 1 hour . This method iscon­

ven ient bu t g ives less perfect

resu lts than slow thawing.

THERE 'S A BEST WAY to serve

B irds Eye fru its; it te l ls you

how on eoch carton. B i rds Eye

B lueberries, Sl iced Peaches,

and Sl iced Strawberries a re

best if served just thawed.

Boysen berries and Red Rasp·

berries are best if served just

before they are completely

thawed. Of cou rse, Rhu barb

m ust be cooked before serv ing .

PERHAPS YOU DON'T want to

use your Birds Eye fru its to­

day and wou l d l i ke to keep

them for awhi le. Then p lace

the carton, unopened, in the

freezing compartment of your

refrigerator. These fru its wi l l

keep as long as they remain

sol i d ly frozen. Once they a re

thawed, they should be used

promptly in order to obta i n

I q uart

I box =·· ·.' . .

.. . ·:· . , • . I

�

4i'

the best resu lts. But don't ever

try to refreeze the fruit after

it has been thawed. With or·

d inary slow freezing large ice

crysta ls a re formed wh ich cut

the ce l l wal ls and release the

flavor ju ices. Only the m i racle

of q u ick.freezing can capture

and hold the fu l l flavor, color,

and freshness of fru its.

FRU ITS�

STRAWBERRY BAVARIAN ICE BOX CAKE

I ta blespoon granu lated ge lat in 2 ta blespoons co ld water I box Birds Eye S l iced

Strawberries, thawed 2 teaspoons lemon ju ice

Dash of sa lt 4 ta b les poons sugar I cup cream , wh ipped

12 lady fi ngers or stri ps of sponge cake

Soak gelat in in water abou t 2 minu tes. Dra i n berries ; add lemon j uice to fru i t . Heat ju ice and pour over gelatin, stirring u n til gelatin is dis· solved. Add sal! and sugar. When col d, add fru i t . Chi l l . When slightly

thickened, fol d in cream. Line bottom and sides of mold with lady fin· gers. Fill with berry mixture. Chill u n til firm. Unmold. Garnish with

whipped cream, if desired. Serves 8.

Raspberry Bava rian Ice Box Cake. Use 1 box Birds Eye Red Raspberries and lfa cup sugar in above recipe. Place raspberries in saucepan and heat sl owly about 5 m inu tes. Drain.

Peach Bavarian Ice Box Cake. Use 1 box Birds Eye Sliced Peaches in above recipe. Cut peaches in small pieces and drain.

BIRDS EYE BAVARIAN CREAMS

Use recipe for Bavarian Ice Box Cake ( above ) . Line sherbet glasses

with lady fingers and fill with fruit-cream mixture. Chill u ntil firm.

Garnish with whipped cream. Or omit lady fingers, and turn fru it-cream

mixture into ring mold or individual molds. Chill. Unmol d. Serves 8_

BAVARIAN CREAM PIES

Use recipe for Bavarian Ice Box Cake ( above ) , omitting lady fingers.

Turn fruit-cream mixture into baked 9-inch pie shell , individual tart

shells, or vanilla wafer crust_ Chill. Garnish with whipped cream.

To make vanilla wafer crust, mix thoroughly % cup sugar and Ph cups finely crushed vanilla wafers. Add Va cup hot melted butter and

mix well. Pack on bottom and sides of 9-inch pie plate and bake in s low oven ( 325 ° F . ) 15 minu tes. Cool .

BIRDS EYE PEACH MOUSSE

I box Birds Eye Sl iced Peaches , thawed

I!J cup sugar

lfs teaspoon sa l t 2 teaspoons lemon ju ice I cup crea m , wh ipped

Crush fruit, add sugar, salt , and lemon ju ice and fold into whipped

cream. Turn into freezing tray of au tomatic refrigerator and let stand

2V2 to 3 hours, or u ntil firm. Or turn into mold, cover with waxed paper, press cover t ightly down over paper, and pack in equal parts ice and sal t ; let stand 21h to 3 hours. Makes abou t % quart mousse.

Strawberry Mousse . Use l box Birds Eye Sliced Strawberries and 2

tablespoons sugar in above recipe.

Red Raspberry Mousse. Use 1 box Birds Eye Red Raspberries and %, cup sugar in above recipe. Combine raspberries and sugar and heat until

sugar is dissolved. Force t hrou gh fine sieve. Chill.

24

STRAWBERRY SHORTCAKES

I box Birds Eye S l iced Strawberries I!J cup cream , whipped 4 hot shortca ke biscu its, sp l it and buttered

S pread thawed strawberries on lower halves of hot shortcake biscuits ; top with upper halves and additional berries. Garnish with whipped cream. Serves 4.

To make shortcake biswits, sift together P h cups sifted Swans Down Cake Flour, 1% teaspoons Calumet Baking Powder, and V2 tea·

spoon salt . Cut i n 4 tablespoons butter or other shortening. Add 6 tablespoons milk and stir until mixture forms a soft dough. Turn ou t on slightly floured board and knead 30 seconds. Roll % inch thick and

cut with floured 3- inch biscuit cutter. Place ha l f of circles on ungreased baking sheet and brush with melted butter. Place remaining circles on top and butter well. Bake in hot oven ( 450° F.) 15 to 20 minutes.

Peach Shortcakes. Use l box Birds Eye Sliced Peaches in above recipe.

Red Raspberry or Boysenberry Shortcakes. Use 1 box B irds Eye Red Rasp·

berries or Birds Eye Boysenberries in the above recipe. Add V2 cup

su gar and 4 tablespoons water and crush sl ightly. Let stand % hour.

PEACH ICE CREAM TART S

I box Birds Eye Sl iced Peaches , thawed

8 baked 3 1f2.inch ta rt she l l s 2 teaspoons lemon j u ice

I ta b lespoon flour 3 egg wh ites 6 ta b lespoons sugar I p int van i l la i ce cream

Drain peaches, reservin g ju ice ; arrange peaches in bottom of tart shell s

and sprinkle with lemon j uice. Add peach juice slowly to flour, stir­ring until smooth. Cook until thickened, st i rri ng constantly. Cool and

pour over peaches. Beat egg whites until foamy througho ut ; add sugar,

2 tablespoons at a time, beatin g after each addition until sugar is blended. Then continue beating unt i l mixture will stand in peaks.

Cover peaches with hard ice cream. Pile meringue on top, being sure ice cream is well covered. Place under broiler 3 minutes, or until meringue is browned. Serve immediately. Serves 8.

Strawberry Ice Crea m Tarts. Use l box Birds Eye Sliced Strawberries, thawed, in above recipe. Reduce lemon j u ice to 1 teaspoon and add it to strawberry juice and flour j ust before cook i ng.

RHUBARB RASP BERRY COMPOTE

I!J cup water I box Birds Eye Rhubarb I cup sugar I box B i rds Eye Red Raspberries

2 t�aspoons lemon j u ice

Mix water and sugar and bring to a boil ; add frozen rhuharb and cook unti l tender. Remove from fire. Add frozen raspberries and lemon j u ice, cover, and let stand un t i l raspberries are thawed. Chill before serving. Serves 6 to 8.

Rh ubarb Boysenberry Compote. Use 1 box Birds Eye Boysenberries in­stead of raspberries i n above recipe. Reduce lemon j u ice to 1 t easpoon.

Rhubarb Strawberry Compote. Use 1 box B irds Eye Sliced Strawberries instead of raspberries in above recipe. Reduce water to 14 cup, sugar to % cup. and increase lemon j u ice to l tablespoon .

2 5

YOUR F I NGERS needn't be

sta ined, i f you use B irds Eye

fru its. There's no h u l l i ng or

c lean ing or wash ing to do. A l l

that has been done for you.

Al l the waste has been thrown

away and every ounce of fruit

reaches the table. Best af a l l ,

there is never a bit of fruit

that isn ' t i n perfect condition .

B I RDS EYE PACKS only top·

qua l ity fru its; that's one rea­

son why they are so del icious.

In pa rts of the country where

the finest fru its g row, there

the qu ick · freezing packing

p lant is set up and the fruit

q�o�ick-frozen immediately af­

ter ha rvest. At every plant a re

experts who carefu l ly watch

and control production and

each p lan t has its own labora­

tory which continua l ly tests col·

or, texture, appearance, and

flavor . A l l of this is B i rds Eve

Qua l ity Contro l .

I t is th is r ig id Qual ity Control

at every step of the Birds Eye

process that insu res guaran·

teed un iformity i n the qua l ity

of each Birds Eye product.

The Q ueen of Desserts! Years ago Strawberry Shortcake was a seasonal luxury. Now you can have it on any day you please in the year. The recipe for B irds Eye Strawberry Shortcake is on page 25.

RASPBERRY GLAc E LEMON PIE

I package Lemon Je l l -0 l ij4 c u ps hot water lj4 teaspoon sa l t

1h cup sugar

lj4 cup lemon ju ice

7'3 c u p heavy cream 3f4 box Birds Eye Red Raspberries , thawed

I ba ked 9- inch pie she l l

lj4 box B i rds Eye Red Raspberries , thawed

I 'h to b lespoons sugar

2 ta b lespoons water

Dissolve J ell-0 in hot water ; add salt and 112 cup

sugar. Reserve % cup Jell -0 mixture for glace. Add lemon j uice to remaining Jel l -0 and chill un­til slightly thickened. Fold in cream, whipped only unt i l thick and shiny, but not s t iff. Turn into pie shell. Chill until firm. Cover with % box rasp­berries. Pour gl ace over raspberries and chill un­til firm. Cut with sharp knife. Serves 8.

To make glace, combine remain ing % box rasp­berries with l % tablespoons sugar and 2 t able­

spoons water in small saucepan. Cook gently un­t i l berries are soft. Rub through sieve and add to reserved �� cup Jell -0. Chill u n t il cold and syrupy.

FRU ITS_§!

TROPICAL RHUBARB

I ora nge , pee led a n d s l iced

% c u p sugar

lj4 teaspoon g rated ora nge r ind I box Birds Eye R h u barb

Place orange sli ces in casserole a n d a d d sn �ar

and orange rind. Top with frozen rhubarb. Bake i n hot oven ( 400 ° F. ) l h our. Serve hot or col d . Serves 4. T h i s simple d i s h h a s deli ghtfu l flavor. May be baked with crust on top like deep-dish pie.

BR I G H TEN UP Y O U R MEN U S . Some day when you t h i nk that t here's nothing new under the sun, why not su rprise the family with Birds Eye Boy­senberries ? A cross between a blackberry, logan­berry, and raspberry, they are large berries with a

rich fu l l flavor capt ured by B irds Eye. So for an interesting dessert, serve Birds Eye Boysenberries, j u st thawed, with sugar and plain cream.

26

RASPBERRY AND ORAN GE COCKTAIL

2 cups ch i l led ora nge sections , free from membra ne

I cup chi l led orange j u ice I tablespoon lemon j u ice I ta blespoon sugar I box Birds Eye Red Raspberries , thawed

and �weetened tf2 cup seedless wh ite gra pes

6 sprigs of mint

Drain orange sect ions, reserving j u ice ; add addi­t ional orange j u ice to make l cup. Add l emon j u ice and sugar. Pl ace orange sec t ions in bottom and around sides of each sherbet gl ass and fill cen ter wi th raspberries. Garnish with grapes. plac­ing l gra pe between adjacent orange sec t ions. Pour fru i t j u ices over fru i t . Add mini . Serves 6.

PEACH AND STRAWBERRY MOLD

I box Birds Eye S l iced Peaches , thawed I box Birds Eye Sl iced Strawberries , thawed 2 ta blespoons lemon j u ice

l tf2 cups fruit j u ice a nd water I package Im itation Strawberry Je l l-0

l tf2 cups cream , wh ipped

Drain peaches and strawberries, reserving j u ice. Sprinkl e fru i t with lemon j ui ce. Measure fru i t

j u ice, add water to make 1 % cu ps, and heaL Dis­

solve Je l l -0 in hot frui t j u ice and water. Chill un­ti l thickened. Add grad ual ly to whipped cream, bea t ing thoroughly with rotary egg beater after each add it ion. Fol d in fruits . Turn in to l arge ring mold or individual molds. Chill unti l firm. Unmold. Serves 10 to 12.

Y O U W O N ' T BE D I S A PPO I N T E D! Have you ever taken home a box of st rawberries, which looked on top of the box as if they had j u st been picked ? But when you t urned t hem out-what a disap­po i n t ment ! You wil l never have t h is experience with Birds Eye Strawberries. They have been care­fu l ly c leaned, h u l l ed , sl iced, and suga red, and there's never an imperfect berry. One box equals one quart of whole berries.

27

PEACH AND RASP BERRY COCKTAIL

I box Birds Eye S l iced Peaches , thawed and ha lved

I tablespoon lemon j u ice I box B irds Eye Red Raspberries,

thawed and sweetened

Combine peaches and lemon j u ice. Arrange % of peaches i n sherbe t glasses, cover with raspberries, and arrange remain ing peaches on top. Chill. Gar­nish with mint . Serves 6.

KIRSCH BIRDS EYE BERRIES

4 l umps sugar or 2 tf2 ta b lespoons gra nu la ted sugar

4 teaspoons ora nge j u ice I two-inch piece ora nge peel I two-inch piece Ieman peel I box Birds Eye Red Raspberries or

S l iced Strawberries , thawed tf2 cup Kirsch or other cord i a l

8 servings van i l l a i c e cream

Combine sugar, orange j u i ce, a n d orange and lemon peel i n chafing dish and heat slowly until sugar i s d issolved. Add berries and 6 tablespoons Kirsch. Heat remain ing 2 tablespoons Kirsch in

large spoon and set i t aflame. When blazing pour over berries. As soon as blaze dies down, pour

sauce over vanilla ice cream. Serves 8.

In dozens of h o useholds this dessert is an all-time fa­vorite. B irds Eye Sliced Strawberries folded info Min­ute Tapioca Cream, made as directed on the package.

H E R E'S SOME GOOD ADVICE.

Birds Eye S l iced Peaches a re

at their very best when just

thawed. I f you wish to h asten

thawing, remove the bag of

fruit from the carton a n d let

sta nd in the sealed bag a bout

2 Y:z hours at room tempera­

tu re. I f the peaches are not

to be served immed iately af­

ter being taken from the bag,

they should be sprinkled with

lemon or pineapple ju ice to

prevent discoloration.

THERE'S ONE TH I NG to re­

member about Birds Eye fru its.

They a re a lways s un-ripened

just to the right point before

they a re picked. The Straw­

berries are p l u m p and bu rst­

ing with ju ice; there a re no

ha lf-g reen a n d sour berries.

They a re gathered when at

their most l uscious. The Peach­

es a re mel low and br imming

wi th flavor, never hard a n d

tasteless. S o it is w i t h a l l B irds

Eye fruits. They are m i n utes off

the bush, and the magic of

q u ick-freezing sea ls in a l l the

goodness-a l l the fresh flavor

-that makes fruit de l icious.

FRU ITS�

PEACH OR STRAWBERRY ANGEL PIE

3 egg whites I box Birds Eye Sl iced Peaches or S l iced ¥.! cup sugar Strawberries, j ust thawed

Dash of salt I tab lespoon lemon j u ice IJ.o� teaspoon va n i l l a 'h cup cream , wh ipped

Beat egg whites u ntil stiff but not dry. Add sugar, 2 tablespoons al a Lime, beating after each addition until sugar is blended. Add salt and vanil la and continue beating until mixture will stand in peaks. Turn into l ightly greased 8-inch pie plate, bu ilding sides up % inch above edge of plate. Bake in slow oven ( 300° F . ) 45 minutes. Cool. Drain fruit, reserving j u ice. Then arrange fruit in center of meringue shel l . Sprinkle with 2 teaspoons lemon j u ice. Mix remaining lemon j uice and frui t ju ice, and boi l 10 minutes, or unt i l slightly thickened. Cool and pour over fru i t . Arrange wreath of cream around edge. Serves 6.

Raspberry or Boysenberry Angel Pie. Use 1 box Birds Eye Raspberries

or Boysenberries, just thawed, in above recipe. Omit lemon j u ice. Bake

meringue as directed. When cold, fil l center with berries and arrange

wreath of cream around edge. Serves 6.

BIRDS EYE SUNDAE SAUCES

Strawberry Sauce. Use 1 box Birds Eye Sliced Strawberries, thawed.

Makes 1% cups sauce.

Raspberry Sauce. Combine 1 box Birds Eye Red Raspberries, thawed,

% cup sugar, 2 tablespoons water, and 2 teaspoons lemon j u ice. Crush slightly and let stand about % hour. Makes 1% cups sauce.

Peach Sauce. Use 1 box Birds Eye Sl iced Peaches, thawed. Cut in small pieces and combine w i th 2 teaspoons lemon j u ice. Makes 1 % cups sauce.

Rhubarb Sauce. Separate 1 box Birds Eye Rhu barb, partially thawed. Add 1 cup sugar. Cover and heal over low flame until sugar i s dis­solved, st irring occasional ly. Then cook gently about 8 minutes, or

until tender. Cool qu ickly. Makes 2 1/:l cnps sauce.

RASPBERRY PUF F PUDDING

I box Birds Eye Red Raspberries, thawed

2/3 cup sugar

I tab lespoon flour 2 teaspoons lemon ju ice I ta blespoon melted butter

Pl ace fruit in saucepan. Combine s ugar and flour and stir into fru i t . Add l emon j u i ce and but ter. Br ing to a bo i l and pou r into 6- inch casse­role or baking dish, 8x4x3 inches. Cover with topping and bake in mod­

erate oven ( 350 ° F.) 40 minutes, or until done. Serves 4.

To make topping, combine 1 egg, % teaspoon salt, lfs teaspoon cream of tartar, and 1;'1, teaspoon grated lemon rind ; beat unt il foamy. Beat in 3 tablespoons sugar, 1 tablespoon at a time. Add 4 tablespoons flour, si fted, and stir unt i l smooth. Add Y.� teaspoon vanilla.

Blueberry or Peach Puff Pudding. Use 1 box Birds Eye Blueberries or Sl iced Peaches, % cup sugar, and 1 tablespoon lemon j u ice in fru it mix lure in above reci pe.

Rhubarb Puff Pudd i ng . Use 1 box Birds Eye Rhubarb, 1,4 cup water. 2 tabl espoons flour, and omit lemon j u ice in fru i t mixt ure in above rf'cipe.

28

B lUEBERRY PIE

I box Birds Eye Bl ueberries, thawed 1h cup sugar Y4 teaspoon sa lt 2 tablespoons flour

Dash of c innamon I tablespoon melted butter 2 ta blespoons lemon ju ice

Pastry

Combine blueberries, sugar, salt, flour, cinnamon, butter, and lemon juice. Line an 8-inch pie plate with pastry rolled about 78 inch thick, allowing

pastry to extend % inch beyond edge of plate. Moisten edge of pastry with cold water and fold inward, even with rim of plate. Fill with blueberry

mixture. Moisten edge again. Roll u pper crust of pastry 78 inch th ick. Fold hal f the pastry back on other half . With sharp knife make several slits to permit escape of steam. Place upper crust on filled lower one, opening out folded half after i t is placed on pie, and drawing snugly across top to prevent sagging at edges. Press edges together. Trim off sur­

plus pastry, being careful not to cut folded edge. Bake in hot oven ( 450° F.) 20 minutes ; decrease heat to 350 ° F. and bake 25 minutes longer.

RHUBARB MERINGUE PIE

I box Birds Eye Rhubarb , thawed 3 to blespoons flour

·2h cup sugar '/a teaspoon sa l t 2 egg yolks, s l ightly beaten 2 tablespoons me lted butter

1f2 cup seeded rais ins Pastry

2 egg whites 4 tab lespoons sugar

Drain rhubarb, reserving J UlCe. Combine flour,

sugar, and salt. Add rhubarb juice and mix well. Add egg yolks and butter, mixin g thoroughly. Add raisins and rhubarb. Line a 9-inch pie plate with pastry rolled 78 inch thick, allowing pastry to ex­tend l inch beyond edge. Fit loosely on plate. Fold edge back to form standing rim and flute with

fingers. Fill with rhubarb mixture. Bake in hot oven (450 ° F . ) 15 minutes ; then decrease heat to moderate ( 350 ° F . ) and bake 35 minutes.

Beat egg whites u n til foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will peak. Pile on filling. Bake in moderate oven ( 350° F.) 15 minutes.

29

BAVARIAN PUDDING WITH FRUIT SAUCE

I tablespoon gran ulated ge lat in 2 cups m i l k 2 egg yo lks , s l ig htly beate n 3 ta blespoons sugar

Dash of sa l t ¥.! teaspoon van i l l a ¥.! cup cream , wh ipped

I box Birds Eye S l iced Strawberries , Peaches, o r Red Raspberries , thawed

Soak gel atin in % cup milk 5 minutes. Combine egg yolks, remaining 1 %, cups milk, sugar, and salt in top of double boiler. Place over boiling

water and cook until mixture coats spoon, stirring constantly. Remove from boiling water, add gela­tin, and stir unti l gelatin is dissolved. Cool. When slightly thickened, fold in vanilla and whipped cream. Turn into ring mold or individual molds and chill until firm. Unmold and serve with straw­berries, peaches, or sweetened raspberries poured around mold as a sauce. Serves 6 to 8.

STRAWBERRY AND GRAPEFRUIT COCKTAIL

I ¥.! cups ch i l led gra pefru it sections , free from membra ne and sp l i t i n ha lves

Chi l led gra pefruit j u ice I box Birds Eye S l iced Straw berries, thawed 6 spr igs of mint

Sweeten grapefruit sections and chill % hour. Drain, reserving j uice. Arrange 6 grapefrui t sec­

tions in bottom and around sides of each sherbet glass and fill center with strawberries. Pour grape­fruit j u ice over fruit. Garnish with mint. Serves 6.

W H E N T H E S N O W IS B L O W I N G and it's the

middle of the winter, that's the day to serve the family del i cious red raspberries and cream. Rasp­berries so brimming over with flavor that it seems as though they had j ust been picked. There's no secret to it, of course. They are Birds Eye Red Raspberries-a real treat in winter or summer !

MAINE BLUEBERRY CAK E

2 'h cups sifted flour 2 'h teaspoons Ca l umet Ba k ing Powder

'h teaspoon salt 'h cup butter or other shorte n ing

I cup sugar I egg, u nbeaten

'h cup mi l k I box Birds Eye B lueberries , part ia l ly thawed

Sift flour once, measure, add baking powder and

salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together well. Add

egg and beat very thorou ghly. Add flour, alter­nately with milk, a small amount at a time, beat­ing after each addition unt i l smooth. Add berries. Turn into greased l3x9x2-inch pan. Bake in mod­erate oven ( 350 ° F.) 45 minutes.

STRAWBERRY MACAROON CREAM

I box Birds Eye Sl iced Strawberries, thawed I tablespoon lemon j u ice

'h cup fine maca roon crumbs Dash of sa lt

2 tablespoons sugar v4 teaspoon va n i l la

I \/2 cups cream , whipped

Crush strawberries until thoroughly mashed . or force through coarse sieve. Add l emon ju ice, and turn into freezing tray of automatic refrigerator. Fold macaroon crumbs, salt, sugar, and vanilla

into whipped cream. Spread l i ghtly on berry mix­ture. Place in refrigerator, sett ing control for cold est freezing temperature, and freeze until firm. Freezing time : 3 to 4 hours. Unmold. Serves 8 .

USE CARE IN T H A W I N G RASP B E R R I ES . Rasp-

berries are a delicate fruit and require careful handling. Slow thawing in the refrigerator is the best. The more the thawing is hurried, the more the fru i t softens and the j u ice leaks. Time the thawing, for Birds Eye Red Raspberries are best if served just before they are completely thawed.

30

A B I T 0 F S P R I N G any day in the year with Birds Eye Rhubarb. This rhubarb is always uniform ; all imperfect stalks have been discarded. Perfectly ripened, fine-flavored stalks have been cleaned and cut into o ne-inch lengths. There's nothing to do but cook i t ! And that takes only a few minutes !

BIRDS EY E RASP BERRY SHERBET

% cup sugar I box Birds Eye Red Raspberries , thawed

l 'h teaspoons g ra n u lated ge lat in 1h cup water 2 ta blespoons l emon j u ice 2 egg whites Dash of sa It

Add sugar to berries and crush. Place over low flame and cook 5 minutes. Force through sieve and keep hot. Soak gelatin in water 5 minutes. Add to berries. Cool . Add lemon j u i ce. Turn in to freezing tray of au tomatic refr igerator, setting control for coldest freezing temperature. Freeze u ntil mushy but not hard. Remove to cold bowl and beat with

rotary egg beater unt i l fluffy and l ight. Add salt to egg whites and beat unt i l stiff but not dry. Fold

egg whi t es into raspberry mixture. Return to freez­ing t ray and freeze until firm, stirring thoroughly

once after first % hour of freezing. Freezing time : 4 to 5 hours. Makes about * quart sherbet.

SWE E T E N E D TO TAST E ! Birds Eye Sliced Peach­es and Sl i ced Strawberries are sweetened before packing. When using these fruits in other recipes,

remember to make allowance for the sugar.

"Glamorous" is a word that is overworked but here's one place where it really belongs. L uscious Birds Eye Peaches are held in a shining mold of Orange Je// .0.

DWELLERS along the seacoast have a l:w:a:ys�e:n-�.._.;;;:;;;,_iioiiii __ .. iii!!=::i;ii

joyed sea food d inners but now folks, h undreds of miles away, can buy fish as ocean-fresh as the day

they were caught. These Birds Eye fish are avai l ­able in any season, with a money-back guarantee.

The prices are reasonable, too. In the former way of buying, you bought a 3-pound codfish . You paid for the head, tail, bones, and insides, wh i ch averaged over 65o/o of the weight. Today yon b uy

only one pound of Birds Eye Cod F i l l e t s and there is no waste to throw away. Every o u nce you

pay for is served and can be eaten. Another point t o remember is this . You can al­

ways depend on the qual ity of B i rds Eye fi sh . They are the very freshest fish that t h e boat br i ngs into port and are qu ick-frozen only a few hours after the boat. comes in. Like other sea foods, these

Bi rds Eye fish are rich sou rces o f iodine, a min ­eral wh ich is often lacking in the d ie ts of people

who l ive in sect ions that are far from the sea.

3 1

Most fam i l i es prefer fi s h cooked in a simple w ay, then served plain or with sections of lemon. So on page 32 of this book is a basic recipe for Bro i l ed, Pan-fried, or Baked Fish, with a table

giv ing the t ime for cooking the d i fferent kinds of B i rds Eye fi sh. W i th this one recipe and u sing the steaks and fi l lets which Birds Eye offers, a wide vari e ty of fish d inners i s possible.

A l so i n t h i s hook are approxi m ately two dozen

reci pes for servi n g Birds Eye fish in other inter­est i n g ways. You may be a lover of Fish Chowder, Manhat tan or New England style, pages 33 and 35.

For a very special l uncheon, Hal ibut Timbal es w i t h Lemon Parsley B utter ( page 36 ) or Jel l i ed Sa l mon Loaf ( page 37) are del icious possibili ­t i es. Whether it be a s imple home meal or a com­pany dinner you are planning, you can find plenty of suggest ions in t h i s book.

EVEN THOUGH you ore hun ­

d reds of mi les from the sea­

coast, you can honestly soy

that you 've never tasted fish

so refreshingly fresh u n less

you've actua l ly caught them

on your own hook and l ine.

They are the finest ocean-fresh

fish, with a money-back guar­

antee. Of course, it's Birds Eye

fish we ore ta lk ing about.

SEA FOODS ore rich sou rces

of proteins and minerals . They

are one of the best natural

sou rces of iodine, a mineral

locking in d iets of many peo­

ple who l ive fo r from the sea.

With the magic of qu ick-freez­

ing, these good foods o re mode

accessible to people l iv ing h un­

dreds of mi les in land.

R E M E M B E R T I M E S w h e n

you 've brought home fish a nd

stored i t in t h e icebox - how

"fishy" the box smel led? But

that's not true with B i rds Eye

fish. These trim l ittle packages

of fish can be stored unt i l

t ime for fish to be cooked. And

there's never a sme l l . It 's be­

cause they o re qu ick-frozen .

F I SH �

C O O K I N G O F B I R DS EYE F I S H

BIRDS EYE FISH FILLE TS AND ST E AK S

Cod Fillets Haddock Fillets Mackerel Fillets

Fillets of Flounder ( Sole Variety )

Red Perch Fillets Halibut Fillets

Salmon Steaks Halibut Steaks Swordfish Steaks

Use Birds Eye Fillet or Steak ( frozen or thawed) .

Some packages of fillets contain more than one piece. These fillets may be cooked in one piece ( frozen) or they may be partially thawed and separated before cooking. Fillets o f Red Perch and Mackerel are best partially thawed and separated.

In most cases, a range of cooking time is given in the Timetable below. Allow the shorter cooking time for thawed fish and the longer cooking time for frozen fish. Do not overcook.

Broiled Fish. Brush fillet or steak with mixture of melted butter, salt, pepper, and paprika. Place on well-greased broiler and broil, turning to brown both sides.

Pan-fried Fish. Roll fillet or steak in seasoned flour. Fry in small amount of cooking oil in heavy iron skillet, turning to brown both sides.

Baked Fish. Place fillet or steak in buttered shallow baking dish ; spread with softened butter and sprinkle with salt, pepper, paprika, and but­tered crumbs, if desired. Bake i n hot oven ( 450 ° F.) until done.

For Fillet of Red Perch, pour milk around fillet, and reduce the baking temperature to 350 ° F.

TIMETABLE FOR COOK I NG BIRDS EYE FISH

B I RDS EYE F ISH TO BRO I L T O PAN-FRY TO BAKE

F i l let of Cod 15 to 25 m in . 15 to 25 m in . 35 to 45 m in .

F i l let of F lounder (not separated) 1 2 to 1 8 m in . 8 to 10 m in . 25 to 30 m in .

F i l let o f F lounder (separated) 8 to 10 m in . 3 to 5 min . 20 to 25 min .

F i l let of Haddock 1 2 to 18 min . 8 to 10 min . 30 m in .

F i l let o f Ha l ibut 1 0 to 1 2 min . 8 to 10 m in . 20 m i n .

F i l let o f Mackerel 10 to 1 2 min . 8 to 10 min . 20 min .

F i l let of Red Perch 10 to 15 m in . 8 to 10 m in . 30 to 40 m in .

Ha l ibu t Steak 10 to 1 5 m in . 10 to 15 m in . 20 to 30 m in .

Salmon Steak 10 to 1 2 m in . 10 to 15 min . 20 to 35 m in .

Swordfish Steak 1 0 to 20 min . 15 to 20 min . 25 to 30 min .

BUTTER SAUCE S FOR FISH

T a r t Lemon Butter. Cream 4 tablespoons (2 ounces) butter, add 2 to 3 tablespoons lemon juice, and cream well. Makes enough sauce for 4 to 6 servings of fish. Lemon Parsley Butter. To Tart Lemon B utter ( above ) , add 4 table­spoons minced fresh parsley.

32

COD BAKED WITH TOMATO SAUCE

2 packages Birds Eye Fi l let of Cad 2 ta blespoons chopped on ion 2 ta blespoons fi ne ly diced ce lery 2 ta blespoons shredded g reen pepper 4 ta blespoons butter I tab lespoon flour

l lh cups canned tomatoes

'h teaspoon salt Dash of pepper

'h teaspoon sugar V4 bay leaf

I tablespoon chopped pars ley

Cut fillets ( frozen or thawed ) into servings and place in buttered shallow baking dish. Saute onion, celery, and green pepper in butter until tender ; add flour and mix well. Add remaining i ngredients

and cook slowly 10 to 15 minutes, stirring occa­

sionally. Pour over fish and bake in hot oven (450 ° F.) 25 to 30 minutes, or until fish is tender. Serves 4 to 6.

MANHATTAN FISH CHOWDER

2 packages Birds Eye Fi l let of Cod 3 strips bacon , diced

'14 cup d iced celery

'h cup s l iced onions 4 cups hot water 2 cups cubed potatoes I cup canned tomatoes

1 112 teaspoons salt 1/a teaspoon pepper

Cut fillets ( frozen or thawed ) i n l -inch cubes. Saute bacon in kettle until crisp and delicately browned ; then add celery and onions and saute until tender. Add fish and remaining ingredients. Cook until fish and potatoes are done. Serves 6 .

IN THE G O O D O L D D AYS, you bought a whole

haddock, weighing 3 pounds. You threw away the head, the tail, the bones, and the insides. You cooked and ate only about 35 % of i t . Today, you buy one pound of Birds Eye Haddock Fillets and throw none away. You cook and eat every morsel.

3 3

FISH SOUFFLE SUP REME

I packa g e Birds Eye Fi l let of F lounder , cooked

I cup fish l iquor a nd heavy cream 2 ta blespoons me lted butter

2 V2 tablespoons flour Dash of pepper

4 egg yolks , beaten u nti l th ick a nd lemon-colored

4 egg whites, stiffly beaten

To cook flounder, place the flounder ( frozen or

thawed) in saucepan, add 1h cup boiling water and % teaspoon salt and cook until tender. Drain, reserving liquor ; add cream to make l cup. Sepa. rate fish into very fine flakes.

Combine butter, flour, and pepper ; add fish l iquor and cream gradually, stirring until smooth. Cook over medium flame until well thickened, stir­ring constantly. Add fish and cool. Add egg yolks

and mix well. Fold into egg whites. Turn into greased casserole. Place in pan of hot water and bake in moderate oven ( 350° F.) l hour, or until souffie is firm. Serve with melted butter. Serves 6 .

A G O O D T H I N G T O -K N O W ! Fish i s a food that is best when ocean-fresh. And Birds Eye brings that kind of good, wholesome fish. Once thawed, though, i t will keep only as long as fish that has

not been quick-frozen. Of course, you should never attempt to refreeze it, but should cook i t soon, j ust as you would fish that has not been quick-froz�n.

Aren't you glad you didn' t l ive b a ck in Grandmother's day? When she bought h addock, she had a whole fis/1 to wrestle with . Today we buy neat B irds Eye packages.

This looks like a traditional Fourth of July dinner. It 's broiled salmon with g reen peas. B u t we throw tradition overboard. We serve B irds Eye Salmon a n d G reen Peas any day in the year.

BAKED HADDOCK WITH DRESSING

2 packages Birds Eye F i l let of Haddock l t/2 to blespoons chopped on ion

I cup chopped mushrooms 3 ta blespoons butter I teaspoon chopped pars ley I teaspoon sa lt

lfa teaspoon pepper I ta blespoon water

l t/2 cups fine bread cru m bs

Place fillets ( frozen or thawed) in bu ttered shal·

low baking dish. Spr inkle with sal t and pepper.

Saute onion and mushrooms in butter 5 minutes.

Add parsley, salt, pepper, water, and bread crumbs,

and mix thoroughly. Spread over fish. Bake in

moderate oven ( 375 ° F. ) 35 to 45 minutes, or un·

til done. Serve plain or wi th Celery Sauce ( page

35 ) . If desired, add 1 tablespoon chopped parsley

to sauce before serving. Serves 4.

Strips of bacon may be placed on top of dress­

ing before baking.

F I SH �

FISHERMAN'S DINNER

2 packages Birds Eye F i l let of Cod , cooked l th cups fish l iquor and m i l k % cup cracker crum bs tf2 teaspoon sa It

Dash of pepper 2 tablespoons chopped p imiento I tablespoon lemon ju ice I teaspoon scraped on ion 2 eggs , s l ightly beaten

lj4 cup cracker crum bs, buttered

To cook codfish, place codfish ( frozen or thawed) in saucepan ; add l cup water, l small onion, sl iced, l bay leaf, l t easpoon sal t , and 2 pepper­corns. Cover and cook gently 10 minutes. Drain, reserv ing l iquor ; add milk to make Ph cups.

Separate codfish into Aakes ; mix with % cup cracker crumbs, sal t , pepper, pimiento, l emon j u ice, and onion. Combine eggs and fish l iquor and milk. Place codfish m ixture in greased 8x8x2-inch pan, add egg m i x t u re, top with bu t tered cracker

crumbs, and sprinkle with paprika. Bake in mod­

erate oven ( 350° F.) l hour. Serve with Celery

Sauce ( page 35 ) . Serves 8.

34

FISH CHOWDER

Y4 cup d iced fat sa lt pork Y,. cup s l iced an ions 2 cups hot water 2 cups s l iced potatoes 2 packages Birds Eye Fil let of H a ddock or Cod

2 112 teaspoons sa It Dash of pepper

I cup eva porated mi lk 3 cups fresh mi lk

Try out sal t pork in kettle until crisp and deli­cately browned. Add onions and saute slowly. Add water and potatoes and cook 5 minutes, or unti l potatoes are partially done. Then add fish

( frozen or thawed ) and cook u nt i l i t may be sepa­rated in large pieces wi th fork. Add remaining in­gred ients ; reheat and serve. Serves 6.

CURRY OF HALIBUT

2 Birds Eye Ha l i but Stea ks or 2 packages Birds Eye Fi l let of Ha l ibut

1 1/2 cups ca rrots, cut i n strips Y,. cup ce lery , cut in strips Y,. cup thin ly s l iced on ions

3 ta b lespoons butter 112 teaspoon sa lt

Dash of pepper 1/2 teaspoon cu rry powder 112 cup m i l k

Place hal ibut ( frozen or thawed ) i n b uttered bak­ing dish ; sprinkl e with salt and pepper. Saute carrots, celery, and onions in b utter 5 minutes. Add salt, pepper, and curry powder, and mix wel l ; then add milk and heat thorou ghly. Pour over fish,

cover, and bake in moderate oven ( 350 ° F.) 30

minutes ; then remove cover and bake lO minutes longer. Serves 4.

T O P OF T H E CAT C H . That's what Birds Eye fish are. When fishing boats arrive at the pier, the freshest fish-the last ones caught before the boat turns back to port-are cal led t h e "top of the catch." These are the fish that B irds Eye chooses for quick-freezing. They are "top" quali ty .

35

HADDOCK LOAF

2 packages Birds Eye F i l let of Haddock, cooked I cup fish l i quor I tab lespoon butter I tab lespoon flour I cup fine bread cru m bs I ta blespoon chopped p im ie nto 2 tablespoons chopped on ion I egg , s l ig htly beaten

1f2 teaspoon sa lt Dash of pepper I hard-cooked egg , chopped 3 tab lespoons chopped pars ley

To cook haddock, place the haddock ( frozen or thawed ) in saucepan, add 1 cup boil ing water, :Y, teaspoon salt, 1 onion, sl iced, and 4 pepper­corns. Cover and cook gently 10 to 12 minutes. or

unt i l tender. Drain, reserving liquor ; measure 1

cup. Separate fish in to flakes. Melt bu tter in saucepan, add flour and stir unt i l

smooth. Add fish l iquor gradually and cook u ntil th i ckened, stirring constantly. Add flaked fish and remaining ingredients, and mix well . Turn into greased l oaf pan. Place in pan of hot water and

bake i n moderate oven ( 350 ° F.) 1 hour, or until

browned. Serve with Celery Sauce. Serves 4 to 6.

Celery Sa u ce. Saute % cup chopped celery in 3

tablespoons but ter unt i l tender, an·d stir in 1 table­

spoon flour. Add l cup milk and cook u ntil thick­ened, stirring constantly. Season with % teaspoon salt and dash of pepper. Makes about l cup sauce.

HAD DOCK BAKED WITH CHEESE

2 packages Birds Eye F i l l et of Haddock, pa rtia l l y thawed

I ta blespoon m inced on ion 4 ta blespoons butter

Y4 teaspoon salt Dash of pepper 1 1/2 cups fi ne soft bread crumbs lj4 cup g rated America n cheese 112 cup mi l k

Separate fil lets and c u t in servings ; sprinkle with salt and pepper and place in shallow baking dish. Saute onion in bu tter until delicately browned. Add salt , pepper, bread crumbs, and cheese, and toss l ightly with fork t o mix well . Spread over

fillets, pressing firmly on fish. Pour milk around fish and bake in moderate oven ( 350 ° F. ) 35 min­u t es, or un t i l done. Serves 4.

• This recipe can. be used with Fillet of Cod, Fil­let of Flonn.der, Fillet of Red Perch , or Swordfish Steaks. ( Bake Swordfish Steaks in. moderate oven ( 350° F.) about 50 m inutes.)

HALIBUT TIMBALES

I package Birds Eye Fi l let of Ha l i but or I Birds Eye Ha l ibut Steak, cooked

I cup fish l iquor and m i l k 2 ta blespoons butter 3 tablespoons flour I teaspoon lemon ju ice

Y4 teaspoon scra ped on ion 'h teaspoon Worcestersh ire sa uce 2 egg yolks, s l ig htly beaten 2 egg wh ites, stiffly beaten

To cook halibut, place hal ibut ( frozen or thawed )

in saucepan ; add l cup water, slice of onion, 1,4 bay leaf, 3 peppercorns, and lh teaspoon salt . Cover and simmer 10 minutes, or until fish is ten· der. Drain, reserving liquor ; add milk to make

1 cup. Separate fish into flakes. Melt butter in saucepan, add flour and stir until

smooth. Add fish liquor and milk gradually and cook until thickened, stirring constantly. Remove

from fire. Add fish, lemon j u ice, onion, Worcester· shire sauce, and egg yolks and mix well. Fold into

egg whites. Turn into greased ramekins. Place in

pan of hot water and bake in moderate oven ( 350 ° F.) 40 minutes, or until firm. Or turn into greased casserole, place in pan of hot water, and bake in moderate oven ( 350 ° F . ) l hour. Serve with Lemon

Parsley B utter ( page 32) . Serves 6.

BAKED MACKEREL WITH DRESSING

I package Birds Eye F i l let of Mackerel , pa rtia l l y thawed

1f2 cup mi l k Y4 cup chopped celery Y4 cup chopped on ion 4 ta blespoons butter

'!"' teaspoon salt Dash of pepper

Ya teaspoon Worcestershire sa uce I teaspoon chopped pars ley 2 cups fine soft bread crumbs

Separate fillets and place, skin-side down, in but­tered baking dish. Pour milk around fish ; sprinkle with salt and pepper. Saute celery and onion in

butter until delicately browned ; add salt, pepper, Worcestershire sauce, and parsley, and mix well . Then add bread crumbs, tossing lightly to mix. Spread over fish. Bake in moderate oven ( 350° F. ) 40 minutes, or until fish is done and crumbs are browned. Serves 4.

F I SH �

MACKEREL PIQ UANT

2 packages Birds Eye Fi l let of Mackere l , pa rtia l l y thawed

I teaspoon sera ped on ion Y4 teaspoon pepper

I tablespoon lemon ju ice I teaspoon sa lt 4 ta blespoons melted butter I ta blespoon chopped pars ley

Separate fillets . Arrange in greased shallow bak­ing dish. Combine onion, pepper, lemon j u ice, salt, and butter, and spread over fish. Bake in mod­erate oven ( 350 ° F.) 40 minutes, or until fish is done. Sprinkle with parsl ey and serve at once. Serves 4 to 6.

• Try Fillet of Red Perch or Fillet of Hoddock.

They may also be used in this simple recipe.

MACKEREL WITH BACON AND ONIONS

I package Birds Eye Fi l let of Mackere l , pa rtia l ly thawed

Salt and pepper I cup s l iced o nions 4 tablespoons butter

1f2 cup fine soft bread crumbs 2 s l ices crisp bro i led bacon , crushed

Separate fillets, arrange in greased shallow baking

dish, and sprinkle with salt and pepper. Saute onions gently i n b utter until tender but not browned. Turn out on fish, sprinkle with crumbs, and top with bacon. Bake in hot oven (400 ° F. ) 15 minutes, or u ntil fish is done and crumbs are

browned. Serves 4.

A N O T E O N F I L L ETS O F F L O U N D E R . When you cook Birds Eye Fillets of Flounder, be sure to choose the proper cooking t ime, as given in the Timetable on page 32. A range of t ime is given for each method of cooking. You can cook Birds Eye Fillet of Flounder, frozen, in a solid block. You can cook it thawed, but not separated. You can cook it thawed and separated into pieces. Of course, this takes the shortest cooking t ime of all.

36

CREAMED PERCH AND MU SHROOMS

2 packages Birds Eye F i l le_t of Red Perch , cooked

3 cups fish l iquor a n d l ight cream 2 112 cups s l iced mushrooms

4 to blespoons butter 4 ta blespoons fl our I teaspoon sa l t

To cook red perch, place perch ( frozen or thawed) in saucepan, add 1 cup boiling water and % tea­spoon salt. Cover and cook gently about 10 min­utes, or until tender. Drain, reserving liquor ; add light cream to make 3 cups. Separate perch into

large flakes. Cook mushrooms in bu tter until well browned. Stir in flour. Add fish liquor and cream gradually and cook over low flame until thick­ened. stirring constantly. Add sal t and perch. Re­heat. Serve on hot bu ttered toast or in patty shells. Garnish with water cress. Serves 6 to 8.

• This recipe can be used with several Birds Eye fish. Try Salmon Steak, Halibut Steak, Fillet of

Halibut, or Fillet of Flounder.

PERCH WITH ALMOND SAUCE

Use 2 packages Birds Eye Fillet of Red Perch ( frozen or thawed ) . Separate fillets and roll in seasoned flour. Fry in small amount of cooking oil in heavy iron skillet 8 to 10 minutes, turning to brown both sides. Place on hot pl at ter, pour Al­mond Sauce over fish, and sprinkle l ightly with lemon j u ice. Garnish w ith parsley. Serves 4 to 6.

Almond Sauce. Add 1/� cup shredded blanched almonds to 6 tablespoons melted b u tter in skillet ; heat over medium flame, stirring constantly until almonds are del icately brow ned .

• This recipe can be used with Fillet of Flounder,

Fillet of Halibut, Halibut Steak, or Swordfish Steak. (Cook Halibnt Steaks 10 to 15 minutes and

Swordfish Steaks 15 to 20 minutes.)

BAKED SALMON, R USSIAN STYLE

I Birds Eye Sa lmon Steak Salt a nd pepper

1f4 cup thick sour cream 4 thin s l ices lemon I teaspoon m inced pars ley

Place salmon ( frozen or thawed ) in b u ttered bak­ing dish and sprinkle with salt and pepper. Top with cream and lemon sl ices ; spr inkle with pars· ley. Bake i n moderate oven ( 350° F.) 35 to 40

minutes. Serves 2.

37

JELLIED SALMON LOAF

I Birds Eye Sa lmon Stea k, cooked Sa l t, pepper , and vinega r

I box Birds Eye Green Peas, cooked I ¥.! cups hot sa lmon l iquor a nd water

I tab lespoon gra n u lated ge latin '14 cup co ld water '14 teaspoon Worcestersh i re sauce 2 drops to basco 2 ha rd-cooked eggs , th in ly s l iced

To cook salmon, place salmon ( frozen or thawed) in saucepan ; add 1 cup water, % teaspoon vine­gar, 4 peppercorns, 2 whole cloves, 1 bay leaf, 1 14

teaspoons salt, % cup sliced onions, % cup sliced carrots, and % cup sliced celery. Cover and cook gently about 20 minutes. Drain sal mon ; cool .

Flake salmon ; season with salt , pepper, and 1 tablespoon vinegar. Cook peas according to direc­tions on package. Season peas with salt, pepper. and l tablespoon vinegar. Strain salmon liquor and add water to make l%, cups. Soak gelatin in

cold water, add hot salmon liquor and water and stir until di ssolved. Add Worcestershire sauce,

tabasco, and salt and pepper to season ; chill u n til s l i ghtly thickened. Pour % inch l ayer into loaf pan

and chill unti l firm. Arrange row of overlapping egg sl ices down center of mold. Cover with sal­mon flakes, then with drained peas. Pour over re­mainin:r gelatin mixture. Chill . Unmold on crisp lettuce. Serve with Cucumber Mayonnaise. Serves 6.

Cucu mber Mayonna ise. Combine %, cup chopped cucumber, % teaspoon salt, dash of pepper, and 1 tablespoon vinegar and let stand 5 minutes. Drain thoroughly and fold into % cup mayonnaise. Makes abo u t 1 '4 c u ps sauce.

COLD SALMON WITH CUCUMBER SAUCE

I B irds Eye Sa lmon Steak , cooked Cucumber Sauce

To cook salmon, place salmon ( frozen or thawed) in saucepan ; add 1 cup water, % cup sl iced cel­

ery, 1,4 cup sliced onions, % cup sliced carrots, 1 sprig pars.l ey, 1 teaspoon salt, 4 peppercorns, 2 whol e cloves, and 3 thick slices l emon. Cover and cook gently abou t 20 minutes, or unti l salmon is done. Cool in l iquor. When cold, remove and chill . Serve with Cucu mber Sauce. Serves 2.

Cucu mber S a u ce. Mix together l i ghtly Ph c u ps finely chopped and dqlined cucumber, 1 teaspoon sal t , % teaspoon pepper, 1 teaspoon scraped onion, and l % t o 2 tablespoons vinegar. Chill thoroughly. Makes 114 cups.

Food for epicures! This is B irds Eye Swordfish Steak, broiled to a turn, and garnished with parsley potato balls and m ushrooms. Lemon, too, for those who want a dash. Doesn ' t just looking make you feel hungry?

PERCH BAKED WITH TOM ATO

2 packages Birds Eye Fi l let of Red Perch, pa rtia l ly thawed

I ta bl espoon m inced on ion 2 tab lespoons butter I cup ca nned tomato pu lp I teaspoon sa l t

Ys teaspoon pepper I teaspoon sugar 5 drops Worcestersh i re sauce

Separate fillets ; sprinkle wi th sa l t and pepper and arrange in shallow baking dish. Saute onion in butter, add tomato and seasoni ngs, and boil S min­utes ; pour over fish . Bake i n hot oven ( 450 ° F. ) 25 minutes, or unt i l done . Serves 4 to 6.

• Fillet of Haddock or Fillet of Cod may be used

in this recipe.

FLOUNDER WITH SPINACH

I box Birds Eye Sp inach , cooked I package Birds Eye Fi l let of Flounder ,

cooked I cup fish a nd sp inach l iquor

light cream 3 ta blespoons butter

2 'h ta blespoons fl our 6 ta blespoons grated Parmesa n cheese

Cook frozen spinach according to directions on package. Drain, reserv i n g l iquor . Chop spinach . To cook flounder, separate fil le ts ( part i al ly thawed ) , place in pan, and add % cup boil ing water and '.4 teaspoon sa l t . Cover and cook gently 5 m i n u tes,

F ISH

or unt i l tender. Drain, reserving liquor ; add spin­ach l iquor t o make l c u p . Add % teaspoon sal t , a dash of nu tmeg, 4 peppercorns, a dash of thyme, and 1 sma l l onion, s l iced, and cook gent l y 15 min ­u tes. S t ra in ; add l i ght cream to make 1 Y:! cu ps.

Mel t b u t ter in saucepan, add flo ur , and stir un­t i l smooth . Add fish and spinach l iquor and cream, and cook u ntil thickened, stirring constantly. Add 2 tablespoons cheese. Pour smal l amo u nt of sauce into shallow baking dish. Arrange spinach on

sauce and sprinkle with 1 tablespoon cheese. Ar­range flou nder on spinach. Po ur remaining sauce over fish and sprinkle w i t h remain ing cheese . Bake

i n very hot oven ( 500 ° F.) 10 minutes. Place un­der broi ler 2 minu tes, or unt i l browned. Serves 4.

FLOUNDER WITH ANCHOVIES

2 packages Birds Eye Fi l let of Flou nder, thawed

F lour, sa lt, pe pper, o i l 1h cup butter 4 tablespoons chopped pars ley 2 ta blespoons lemon j u ice 2 teaspoons oi l from anchovies I teaspoon Worcestershire sauce

Anchovy fi l l ets

Separate fil lets and roll in seasoned flour. Fry in small amount of cooking oil in heavy i ron skil let 3 to 5 minutes, turning to brown both sides. Brown b u t ter in sk i l l et, add parsley, lemon ju ice, anchovy oil, and Worcestersh ire sauce. Place fish on hot platter, top with anchovy fil lets, pour butter sauce over fish, and serve at once. Garnish with water cress or parsley and ripe or stuffed ol ive slices, i f desired. Serves 6 t o 8 .

E V E RY D AY I S F R I D AY . B irds Eye fish fil le ts and steaks make possible great variety in merus. You don't have to wait u ntil Thursday or Friday

to get the best selection of fish. You can have a B i rds Eye fish d inner any day in the week and be sure that your fish is al ways ocean -fresh !

38

P E O P L E W H O N EVER K N E W the taste of

sea foods, fresh from the ocean, are now learning about them for the first L ime. H undreds of miles from the sea, they are enjoying the fresh flavor and salt tang of these Birds Eye shel lfish.

And Birds Eye is changi ng the buying habits of

people everyw here. Now i t ' s so convenient to buy these neat l i tt le packages of Birds Eye Oysters, Scal l ops, and Shrimps. And they are sold with a guarantee ! What woman won't buy with an abso· l u te guarantee of qual ity that she wil l be com· pletely satisfied or her money w i l l be refunded.

I t 's very pleasant to know that I hese fine shel l · fish are always in season ! Of course, you've heard the saying : "Eat oysters only in the months w i th an R." So from May through August, oyster lovers have had to go without their favor i te sea food.

ow Birds Eye has changed all t h is, for Oysters and other shell fish are a lways available.

39

Birds Eye Oysters may be used either raw or cooked ; i n either case, you thaw them beforehand. It is not necessary to thaw Shrimps, but they m u st be cooked before using. There are complete d i rec· t ions on the carton tel l i ng you how.

Most people cook their shellfish in rather plain

ways. A n Oyster Stew, perhaps. There's a good

reci pe on page 41. Fried Scal l o ps are popular.

There are carton d i rections that tell you how to

do i t . Shrimps, thoroughly chi l l ed, and heaped on

le f t u ce wi th mayonna i se are s imple but del ic ious .

But for those of you who like to put a l ittle

glamour into your foods, there are recipes in this

book that tell you how to do it . Scallops Filippini

( page 43 ) or Savory Shrimps ( page 44) have in·

terest and appeal. And for an after·theatre supper,

t ry making Sea Food a l a Newburg ( page 41 ) .

CREAMED OYSTERS AND MUSHROOMS

1f2 pound m ushrooms, s l iced 5 tablespoons butter I box Bi rds Eye Oysters, thawed 2 ta blespoons flour I cup rich mi l k

lf4 cup oyster l iquor I teaspoon lemon ju ice

1f2 teaspoon sa lt Dash of pepper

lfa teaspoon celery sa l t

Saute mushrooms in 2 tablespoons butter until tender. Place oysters in saucepan. Melt 3 table·

spoons butter in another saucepan. Add flour and stir to a smooth paste. Add milk gradually, stir­ring constantly. As sauce begins to thicken, pl ace oysters over medium heat, cover, and cook gently

2 to 3 minutes. Continue cooking sauce, stirring constantly, 2 to 3 minutes. Drain oysters ; measure %, cup oyster liquor. Add oysters, oyster l iquor, lemon ju ice, and seasonings to white sauce. Add mushrooms. Reheat. Serves 4.

OYSTER OR SHRIMP COCKTAILS

Use l box Birds Eye Oysters, thawed. Allow 6 oys­ters for each serving. A rrange in shallow paper cups or cocktail glasses. Serve with either of the following cocktail sauces. Serves 4.

Or u se l box Birds Eye Shrimps, cooked. Cook, peel, and clean shrimps as directed on package. Chill. Arrange shrimps in cocktail glasses. Serve with either of the following sauces. Serves 6.

Ch i l i Cockta i l Sauce

% cup ch i l i sauce I ta blespoon horse-radish 2 ta blespoons lemon ju ice

1f2 teaspoon g rated lemon r ind lj4 teaspoon Worcestersh ire sauce

3 drops to basco lj4 teaspoon salt

Combine ingredients. Chill well. Makes % cup.

Mustard Cockta i l Sauce

lj-4 cup prepared m usta rd 1f2 cup heavy cream

I ta blespoon lemon j u ice Dash of salt

Combine ingred ients. Ch i l l wel l . Makes %, cup.

SH ELLF I SH �z_r1=li· f}v� .�r�\

This is something rather special. Why don't you try making it this very day? If's Oyster Baked Potatoes and the recipe, telling iust how to do it, is on page 4 1 .

PAN ROAST O F OYSTERS

4 tablespoons butter 1f4 teaspoon Worcestershire sauce 1f2 teaspoon sa lt

Dash of pepper I box Birds Eye Oysters, thawed

1f2 cup ch i l i sauce 1f2 cup heavy cream

Combine butter, Worcestershire sauce, salt , and pepper in saucepan ; add oysters and saute very gently unti l edges begin to curl. Add chili sauce and cream and heat thoroughly. Serve at once on hot b uttered toast. Serves 4.

OYSTERS, BALTIMORE S TYLE

2 thin slices ham I box B i rds Eye Oysters, thawed 4 tablespoons butter

1f2 cup ch i l i sauce 4 teaspoons Worceste rsh i re sa uce 4 ta b lespoons heavy cream

Cut ham slices in halves, and saute in skillet un­til done. Remove to hot platter and keep ho t . Saute

oysters gently in butter in same skillet u ntil edges begin to curl. Arrange on rounds of hot bu ttered toast in center of platter and keep hot. Combine remaining ingredien ts in same skillet ; mix well and heat thorou ghly. Pour over ham and oysters. Serve at once. Serves 4.

• This recipe can also be used with Birds Eye Scallops. Saute scallops gently about 5 m inutes.

4 0

SEA FOOD A L A NEWBURG 3 cups Birds Eye Sca l l ops , Oysters, or

Shrim ps 4 ta blespoons butter I cup sea -food l iquor a nd l i ght cream

1f2 teaspoon sa lt Dash of pepper

'/4 teaspoon pa prika 4 egg yolks 4 teaspoons sherry

Any desired combinations of the above sea foods may be used. ( Shrimps should be cooked and peeled before using.) Saute sea food in butter very gently until heated through. Drain, reserving liquor ; add light cream to make l cup. Combine salt, pepper, and paprika in top of double boiler ;

add egg yolks and mix thoroughly. Add sea-food liquor and cream and blend. Place over hot water and cook until thickened, stirring constantly, be­ing careful not to overcook and curdle mixture. Add sea food and heat well ; then add sherry. Serve at once on toast points or in patty shel ls . Garnish with water cress. Serves 8.

SCALLOP BISQUE I box Birds Eye Sca l l ops, thawed I ta blespoon chopped onion 3 ta blespoons butter 3 ta blespoons fl our

1 112 teaspoons sa lt Dash of pepper

'14 teaspoon pa prika 3 1f2 cups mi l k

3 ta blespoons butter

Chop scallops fine. Saute onion in 3 tablespoons

butter in top of double boiler u ntil delicately browned. Add flour and seasonings and stir until smooth ; add milk gradually. Place over rapidly boiling water and stir until slightly thickened. Saute scallops gently in 3 tablespoons butter about 5 minutes. Add to sauce in double boiler. Serve at once. Serves 8.

OYSTER STEW I box Birds Eye Oysters, thawed 4 tablespoons butter

2 to 4 cups rich m i l k or 3 cups mi l k a n d I cup l ight c ream , sca lded

Salt and pa prika

Saute oysters in butter until edges curl. Add to hot milk, season with sal t and paprika, and serve at once. Serves 2 to 4.

4 1

OYSTER BAKED POTATOES 4 large ba king potatoes

Melted butter I box Birds Eye Oyste rs, thawed

French d ressi ng Hot mi l k , butter , s a l t , pepper

112 cup buttered bread crum bs Pa prika

Scrub potatoes, brush with melted butter, and bake i n hot oven ( 400 ° F.) l hour, or unti l done. Marinate oysters in French dressing 30 minutes. Drain. Cut potatoes l engthwise in halves and scoop out inside. Mash, add butter and hot milk, and season with salt and pepper. Beat until l ight and fluffy. Pi le mixture into potato shells, making a hollow in center of each half. Arrange oysters in hollows in potatoes. Top with buttered crumbs, sprinkle with paprika, and return to oven 15 min­utes, or until crumbs are browned. Serves 8.

OYSTERS INDIENNE I box Bird s Eye Oysters, thawed 4 tab lespoons butter I cup oyster l iquor and rich m i l k

1 112 to blespoons flour Dash of sa lt Dash of pepper

'14 teaspoon curry powder

Saute oysters very gently in 2 tablespoons butter unti l edges begin to curl . Remove from fire. Drain, reserving l iquor ; add rich milk to make l cup. Melt remaining 2 tablespoons butter in saucepan and stir in flour and seasonings. Add oyster I iquor

and milk gradually and cook over low flame until rhickened, stirring constantly. Add oysters and heat thoroughly. Serve with boiled rice. Serves 4.

E V E RY M O N T H HAS AN R ! You can serve Birds

Eye Oysters every month in the year ; they are al­ways in season. These carefully selected oysters are harvested during the cold months when they are at their very best. They are of medium size and fine-flavored. These oysters are also shucked and cleaned, ready to serve with a cocktail sauce or in any favorite oyster dish.

SCAL LOPED OYSTERS

I box Birds Eye Oysters, thawed 2 cups ro l led cracker cru mbs ( u nsa lted )

1h teaspoon sa lt 'Is teaspoon pepper 'h cup me lted butter '14 teaspoon Worcestershire sa uce

I % cups m i l k

Arrange 1h of oysters i n bottom of buttered shal­low baking dish. Combine cracker crumbs, sal t , pepper, and butter, tossing l ightly to mix ; sprinkle V:! over oysters. Arrange the remaining oysters on cru mbs. Add Worcestershire sauce to milk and pour over contents of dish. Sprinkle remaining crumbs over top. Bake in hot oven ( 450 ° F . ) 30 min u tes, or until cru mbs are browned. Serve at once. Serves 4.

OYSTERS ROCKEFEL LER

I box Birds Eye Oysters, thawed 'h cup cooked sp inach tf2 on ion tf2 bay leaf

I spr ig pa rsley 1f2 teaspoon salt 'Is teaspoon celery sa lt

Dash of cayenne 3 ta blespoons butter 3 ta blespoons bread crumbs

Drain oysters and dry between towels ; arrange in shallow buttered baking dish. P u t spinach, onion, bay leaf, and parsley through food chopper, using

finest knife. Add seasonings and cook in bu tter

5 minutes. Add bread crumbs, mixing welL Spread over oysters and bake in hot oven ( 450 ° F.) lO minutes. Garnish wi th l emon slices. Serves 4 to 5 .

FRIED OYSTERS

I box Birds Eye Oysters, thawed a nd dra ined F lour

I egg , beaten with I tablespoon mi l k and dash of salt a nd pepper

Sifted bread crumbs

Rol l oysters in Aour , shaking off excess. D i p in egg mixture ; ro l l in crumbs. Fry in deep fat ( 390 ° F. ) about l minute, or unt i l golden brown. Drain on ungl azed paper. Serve at once with lemon sections or La rtare sauce. Serves 4 to 6.

SHELLF I SH �K-:�· rr� .--r�\

PIGS IN B L ANKETS

I box Birds Eye Oysters, thawed a nd dra ined

1 2 strips bacon , cut in ha l ves

Wrap each oyster in bacon ; fasten with tooth p i ck. Cook u nder broiler about 3 minutes ; then turn and cook other side about 3 min u tes, or unt i l ba­con is crisp. Remove toothp icks. Serve on hot b u t ­tered toast. Serves 4 to 6 .

FRIED SCA L LOPS

I box Birds Eye Sca l lops , thawed Sa lt, pepper , fl ou r

I egg , beaten with 3 ta blespoons m i l k a nd dash of sa l t

S ifted b read crumbs

Separate scal lops and dry between towels. Spr inkl e l i ght ly w i t h sal t and pepper and roll in Aour, shak i n g off excess. D i p i n egg mixt u re, then roll i n cru m bs. Fry in deep fat ( 380 ° F . ) 2 to 3 m i n ­utes , or u n t i l browned. Drain o n unglazed paper. Serve at once w i t h tartare sauce. Serves 4.

BROILED SCA L L OPS WITH BACON

I box Birds Eye Sca l l ops, thawed 2 ta blespoons o l ive oi l or melted butter

Salt a nd pep per 4 to 6 s l ices bacon

Place scal l ops in greased shal low broil ing pan : pour oil over scal l ops and sprink le with sal t and pepper. Broi l at med i u m heat 7 minu tes . Turn scal lops, t o p wi th bacon and broi l lO min utes, turning bacon after 5 minu tes. Drain on u nglazed

paper. Serve hot. Serves 4.

B R I N G A W H I F F OF S E A A I R into your menus. Whether you l ive in the mountains or on the prairi es, hundreds of m i l es from the ocean . you can serve the finest swee t -flavored scallops a t any I ime of the year. Of course, t hey are Bi rds Eye Scall ops. These tender small scal lops are delicious in creamed or scal loped d i shes, or fried and served with bacon or rel ish.

4 2

Spinach and Scallops in a brand-new role. It's a ring mold of B irds Eye Spinach, seasoned just right. Sliced eggs for a garnish and Birds Eye Scallops, fried to a golden brown, as a border

SCALLOPS FILIPPINI

I box Birds Eye Sca l l ops , thowed 4 ta blespoons butter

2 '/.o� cups sco l l op l iquor a nd m i l k

4 ta blespoons chopped on ion I sma l l clove ga rl ic 3 ta blespoons flour I teaspoon sa l t

Dash of pepper a nd cayenne 2 ta blespoons chopped pars ley 2 egg yolks , s l ightly beaten

1 112 cups buttered bread crumbs

Cut scallops in halves. Saute gent ly in 2 table­spoons butter about 5 minutes. Drain, reserving l iquor ; add milk to make 2 14 cups. Saute onion and garlic in remaining 2 tablespoons butter un­til delicately browned. Remove garl ic . Add flour and stir unti l smooth. Then add scallop l iquor and milk, and cook u ntil thickened, stirr ing constantly. Remove from fire, add scallops, sal t , pepper. cay­enne, parsl ey, and egg yolks, and mix wel l . Turn into shallow baking dish and cover with b u ttered crumbs. Place in pan of hot water and bake in moderate oven ( 350 ° F.) 45 minutes. Serves 4.

4 3

LIMA BEANS AND SHRIMPS AU GRATIN

I box Birds Eye L ima Beans 2 cups boi l i ng water, sa lted I box Birds Eye Shr imps , cooked 3 ta blespoons butter 3 tab lespoons fl our

I ¥4 cups m i l k ¥4 cup g rated America n cheese

I teaspoon salt Dash of pepper

¥4 cup fine bread crum bs, buttered

Drop frozen Lima beans into briskly boiling salted water, bring again to a boil , and boil 16 to 18 minutes, or until j u st tender ; drain. Cook, peel, and clean shrimps as directed on package ; cut each into 2 or 3 pieces. Arrange Lima beans and shrimps in al ternate l ayers in greased casserole. Mel t bu tter i n saucepan and stir in flour. A d d m i l k gradually a n d cook u ntil thickened, stirring constantly. Add cheese and seasonings and blend. Po ur over Lima beans and shrimps. Cover with bu t tered crumbs. Place in pan of hot water and bake in hot oven ( 450° F.) about 20 minu tes, or u n t i l crumbs are browned. Serves 4 to 5.

S H R I MP S AND R I CE lOUI SIANA

I box Birds Eye Shrim ps, cooked 3 ta blespoons butter 2 ta b lespoons fine ly diced onion 3 ta blespoons diced green pepper

1/2 cup cream 1 1/4 cups cooked rice 1f2 teaspoon lemon j u ice % teaspoon celery sa l t

Dash of cayenne Sa lt

I c up hot tomato sa uce

Cook, peel, and clean shrimps as directed on pack­age. Cut shrimps in 2 or 3 pieces. Place butter, onion, and green pepper in top of double boiler ; cover and cook slowly until tender but not browned. Add shrimps, cream, rice, lemon ju ice, and seasonings and mix welL Place over boil ing water and cook about lO minutes. Add tomato sauce and continue cooking about 5 minutes, or

until thoroughly hot and blended. Serve in bowl and garnish with parsley. Serves 6.

To prepare tomato sauce, mix Ph cups canned tomatoes, lh cup finely diced onion, lO pepper­corns, small piece bay leaf, % teaspoon salt, % teaspoon sugar, and a dash of pepper and simmer in saucepan, covered, 30 minutes. Rub thro u gh strainer ; measure l cup. Melt l tablespoon butter in saucepan, add 2 tablespoons flour, and stir un­til smooth. Add tomato gradually and cook until th ickened, st irring constantly. Makes l cup sauce.

B I RDS E Y E S H E L L F I S H A R E "TO P S " in qual-ity. They are carefully selected, only the finest being retaineq. Then they are quick-frozen, with all the tangy, ocean-fresh flavor captured and held intact. They are real ly "just like the fisherfolk eat." No matter how many miles you live from the sea, you, too, can always enjoy fried scallops, oyster stew , curry of shrimps, oyster or shrimp cocktails, or any of your favorite shellfish dishes.

SH ELLF I SH �� (�� '"'r�"'

Do you know Pigs in Blan kets? They are grand to e a t/ The recipe, page 42, tells that the "pigs" are oysters and the "blan kets" are slices of bacon to wrap them in.

SAVORY SHRIMP S

I box Birds Eye Shr imps, cooked 2 sl ices bacon, diced I ta blespoon bacon fat 4 to blespoons butter 4 teaspoons lemon juice

1 1f2 ta blespoons ketchup I teaspoon Worcestersh i re sauce

1f2 teaspoon scra ped onion Y4 teaspoon celery sa lt

Dash of sa lt and cayenne

Cook, peel, and clean shrimps as directed on pack­age. Saute bacon gently until crisp. Remove ba­con ; measure l tablespoon fat . Combine shrimps, bacon fat, and remaining ingredi ents. Heat thor­oughly. Add bacon. Serve on toast. Serves 3.

SCALLOP S CONTINENTAL

1f2 cup s l iced on ion 4 ta blespoons butter I box Birds Eye Sca l lops,

thawed a nd d ra ined 1f2 cup ca n ned tomatoes

Sa lt a n d pepper Dash of cur ry powder

Saute onion i n bu tter i n shallow saucepan about l minute, stirring constantly. Add scallops and continue cooking and stirring about l minute

longer. Add remaining ingredients and cook rap­idly, stirring occasionally until tomato is thick­ened. Serve on toast points. Serves 3 to 4.

44

CREOLE SHRIMP SALAD

I box Birds Eye Peas a nd Ca rrots, cooked French dressing

I box Birds Eye Shrim ps, cooked 1f2 cup chopped celery

2 ta blespoons chopped p im iento 2 teaspoons m i nced on ion

1f2 cup mayonna ise 1f2 teaspoon salt Dash of pepper

Cook frozen peas and carrots as directed on pack­age. Marinate with French dressing ; chi l l . Cook, peel, and clean shrimps as directed on package ; cut in 2 or 3 pieces, reserving 6 to 8 whole shrimps for garni sh. Chill . Mix shrimps, celery, pimiento, and onion, and marinate with French dressing. Add peas and carrots, mayonnaise, salt, and pep­per, and toss together lightly. Serve o n crisp let­tuce and garnish with additional mayonnaise and whole shrimps. Serves 6 to 8 .

SHRIMP CLUB SANDWICH

I box Birds Eye Shr im ps, cooked 1f2 cup chopped celery

I cup mayonna ise 1f2 teaspoon sa l t

Dash of pepper I loaf bread , th in ly s l iced and toasted

Crisp lettuce 4 tomatoes, th in ly sliced a nd s pr ink led

with sa lt

Cook, peel, and clean shrimps as d irected on pack­age ; cut i n small pieces. Add celery, % cup may­onnaise, salt, and pepper and mix thoroughly. Spread shrimp mixture on a slice of toast, arrange lettuce on this, spread thinly with mayonnaise, and cover with another piece of toast. On this place more lettuce, mayonnaise, and slices of tomato. Cover with a third p iece of toast. Trim edges and cut diagonally across each sandwich to

form triangles. Garnish with tomato wedges and

sweet pickl es arranged i n lettuce cups. Makes 6 .

SHRIMPS IN BLANKETS

Peel and clean 1 box Birds Eye Shrimps, thawed, as directed on package. Sprinkle with salt, pep­per, and paprika ( generou sly ) . Wrap bacon strip around shrimp once ; fasten with toothpick. Bake in hot oven ( 400 ° F.) 10 minutes. Serve at once as an appetizer. Or remove toothpicks and serve on hot buttered toast with lemon wedges. Garnish with chopped fresh parsley. Serves 3 to 4.

4 5

Here's a n old favorite served i n a most appealing way. A big sturdy t ureen of Oyster Stew, with the smart little bowls that go with it. The recipe is on page 4 1 .

SCALLOPED COD AND OYS TERS

2 packages Birds Eye Fi l let of Cod, cooked 1 1/4 cups fish l iquor and m i l k

6 ta blespoons butter I ta b lespoon l emon j u ice 2 teaspoons sera ped on ion

Dash of sa l t Dash of pepper Dash of cayenne box Birds Eye Oysters, thawed

% cup fine cracker crum bs 2 ta blespoons flou r I egg , s l ig htly beaten

To cook codfish, place codfish ( frozen or thawed ) i n saucepan. Add l c u p water, l teaspoon salt , 2 slices onion, 4 peppercorns, and % bay leaf. Cover and cook gently 10 minutes, or unti l tender. Drain, reserving liquor ; add milk to make Ph, cups. Separate codfish into flakes.

Melt 4 tablespoons butter, add lemon ju ice, onion, salt, pepper, and cayenne. D ip oysters in butter mixture, then roll in crumbs. Place layer of codfish in greased casserole, then layer of oys­ters ; repeat, finishing with layer of codfish. Mel t remaining 2 tablespoons bu tter in saucepan, add flour and st ir until smooth. Add fish liquor and milk gradually and cook until thickened, stirring constantly. Cool slightly and add egg. Pour sauce over fish and oysters. Cover with mixture of re­maining crumbs and butter mixture. Bake in mod­erate oven ( 350 ° F.) 30 minutes, or unt il crumbs are browned. Serve with Lemon Parsley Butter ( page 32 ) , i f desired. Serves 6.

SHRI MPS A N D SPAG H E T TI SEASHORE

I box Birds Eye Shr im ps, cooked 4 tabl espoons butter 3 ta blespoons fl our I teaspoon sa lt I teaspoon cu rry powder

I ¥4 cups m i l k I ta blespoon chopped pa rsley I teaspoon lemon j u ice I teaspoon Worcestershire sauce b ounces spaghetti, or 3 c ups cooked and

seasoned with sa lt , pepper , and butter

Cook, peel , and cle3n shrimps as directed on pack­

age ; spl i t length w i se and cut l arge pieces in

halves. Mel t b u t ter in saucepan, add flour, salt.

and curry powder, and stir u n t il smooth. Add milk

grad ual l y and cook unt i l thickened, stirring con­

stantly. Add shr im ps, parsl ey, lemon j u i ce, and

Worcestershire sauce and heal wel l . Pour over hot

spaghe t ti and serve at once. Serves 4.

CREAMED SHRIM P S AND PEAS

I box Birds Eye Shr im ps, cooked tf2 box Birds Eye Gree n Peas , cooked ,

or I cup cooked cut ce lery 4 ta b lespoons butter 4 tablespoons flour I teaspoon m inced on ion

2 '14 cu ps m i l k % teaspoon sa lt Dash of pepper tf2 teaspoon Worcestersh i re sauce

I teaspoon chopped pars ley I tf2 tea spoons lemon j u ice

Cook, peel , and clean shrimps as directed on package ; spli t l engthwise and cut l arge p ieces

S L O W T H AW I N G IS B E S T ! u you have plenty of time, i t's best to thaw Birds Eye Oysters and Scallops in their unopened boxes. Then yo u aren't losing the fresh-from-the-ocean flavor, which has been capt ured by the magic of quick-freezing.

SH ELLFI SH �K:� ((�

in halves. Cook frozen peas as directed on pack­age ; dra i n . Me l t b u t ler in saucepan , add flour and on ion and stir u n t i l smoo t h . A d d mi lk grad ual ly and cook u n t i l t h i ckened, st irr ing cons tan l iy . Add :;hrimps, peas, and remai n i n g i ngredi ents and heat wel l . Serve on toast . Serves 4.

SEA S ONED SHRIM PS

Rub saucepan with clove of garl ic . Combine 2 tea· spoons salt, dash of whi te pepper, 1 tablespoon chopped onion, 1 t ablespoon each l emon j u ice and chopped lemon rind, 5 bay leaves, and 2 cups wa­ter i n saucepan. Bring to a boil . Add 1 box B irds Eye Shrimps. Cover, bring aga in to a boil , and boil 10 to 15 m i n u tes. Drain, and cool s l ightly. Peel and clean as directed on p3 ckage.

Chill and u se i n sal ad or cock t a i l . Or ret u rn shrimps to stock ; heat. Serve w i t h mel ted bu tter.

FLOUNDER STUFFED WITH OYSTERS

2 packages B i rds Eye Fi l l et of F lounde r, thawed

I box B i rds Eye Oysters , thawed a nd chopped

4 cu ps soft bread crumbs 4 tab lespoons me lted butter

tf2 teaspoon sa l t Dash of pe p per

tf2 teaspoon scra ped on ion tf2 cup buttered bread c rumbs tf2 cup m i l k

Cut fillets in halves lengthwise a n d sprinkle l i ght· ly with sa l t and pepper. Combine oysters, soft bread crumbs, bu tter, salt, pepper, and onion and mix wel l . Shape into ro und balls. Wrap one piece of fish aro u n d each bal l , fastening with toothpicks . Place, c u t-side down, i n shallow baking dish. Top with buttered bread crumbs. Pour milk around fish. Bake in moderate oven ( 375 ° F . ) 40 min­utes, or unt i l done . Serves 6 to 8 .

B I R D S EYE S H R I M PS H A V E T H E I R S H E L L S O N but i t ' s no job to get r id o f the shel ls. You pl u nge the frozen shrimps into briskly boil ing salted wa· ter and cook them 15 minutes, i f you are going to use them i n salads or other uncooked d i shes. If t hey are going in to cooked dishes, you can reduce the cooking t ime to 10 minutes. When cooked, you break the shell on the u n der side, open from fron t to back, a n d s l i p ou t t h e shrimp, a l l in o n e p iece. Then you take out the l i tt le black line that runs along the back and, lo and behold, you have the very finest shrimps you ever ate !

4 6

A C H I C K E N D I N N E R is a rather special occa-sion, and when you do the ordering, yo u demand the very best. That's why so many women are ask·

ing for Birds Eye poultry. Bulging with tender succulent meat, Birds Eye poul try is all U. S. Gov· ernment inspected-every bird is sel ected from

the very best of Grade A. We guarantee that you will never taste chicken that's finer !

These birds all come from the largest pou l t ry

centers in the country and only the finest are chosen from selected Aocks. Then they are fed on a diet of buttermi lk and grain. They l i teral ly

gorge themselves unt i l they have more whi te meat than would ever seem possibl e.

Getting a Birds Eye chicken dinner is a joy, especially when you think what a task it u sed to be. Now there's no waste to di spose of and the chickens have been washed and are absol u tely clean. You handle the bird as d i rected on the car· ton ; then you cook i t i n any favori te way. There are directions given w i th each kind of B irds Eye

poultry. These tell you the more usual ways of cook ing, such as bro i l ing, frying, and roast i ng.

47

It may seem like "gi ld ing the l i ly" to give spe· cia! recipes for cook ing Birds Eye poultry. This poul try i s so del icious that i t doesn't need fril ls to dress i t u p . But modern cooks are al l for variety ; they are always trying something new.

This group of more than 20 recipes has been co l l ec ted from many so urces, from fine cooks all

over the land. There are su ggestions here that wil l i n trigue even the most d i scriminating. Chicken en

Ca,sero)e ( on page 50) served with wi ld rice and Birds Eye Broccoli or Asparagus Spears makes a dist ingu i shed dinner. Then for luncheon for a very special guest , we suggest Chicken Luncheon Pancakes with its savory mushroom filling ( page 53) and a crisp green salad to give added zest. Not the least among this group of excellent rec· ipes are several using l eft-over chicken or turkey. Ch i cken and Ham Netherlands and Turkey Tet·

razzini ( page 5 1 ) are del icious examples. And yo u' l l find two extra good stuffings (on pages 5 1 and 5 3 ) t o a d d glory to a turkey dinner.

B I RDS EYE POULTRY are Qua l­

ity Birds. They are the "Tap

Half of Grade A" Government

Inspected poultry. They have

been fed on a diet of butter­

m i lk and g ra in unti l they are

extra p lump and lender. They

have been fu l ly d rawn and

cleaned-not a pinfeathe r i s

left-and are ready for the

pan , pol, or ski l let. They taste

l ike the ch ickens you had, as a

chi ld, down on the fa rm. But

there's more wh ite meat on

these Birds Eye birds!

THAWING IS IMPORTANT.

All Birds Eye poultry, except

Fowl for Fricassee, should be

thawed before using. Roasting

Ch icken and Tu rkey must be

thawed enough to remove the

g ib lets and to put in the stuff­

ing. Broi l i ng Ch icken must be

thawed enough to sepa rate

the ha lves. And F rying Ch icken,

Country Style, must be thawed

enough to separate the pieces.

After Birds Eye Fowl for Fr icas­

see has cooked a few minutes

and is pa rtia l ly thawed, the

parchment conta in ing the gib­

lets may be easi ly removed.

S E RV I C E O F B I R DS EYE POU LT RY

DIRECTIONS FOR USING BIRDS EYE POULTRY

Broilers Country Style Fryers

Fowl for Fricassee

Roasting Chickens Turkeys

Complete directions for using are given with all Birds Eye poul­try. These include thawing directions and the more usual meth­ods of cooking. You can broil Birds Eye Broilers slowly or by a slightly faster method. Frying Chicken, Country Style, may be fried in three different ways. You can take your choice. You can cook Fowl for Fricassee, then serve it in a variety of ways as given on the box. You can learn the best way to roast to a turn your Birds Eye Roasting Chicken or Turkey. In every case, the directions are clear and easy to follow.

Besides all this, i f some day you wish to serve a very special dinner, you can find in the pages that follow recipes that are new and unusual. With these, you can achieve a real reputation.

ACCOMPANIMENTS FOR BROILED CH ICKEN

Cook Birds Eye Broiling Chicken as directed on package. Serve with any of the following accompaniments.

Broiled Mushrooms. Peel caps from 1 pound mushrooms. Brush caps, inside and out, with melted butter. Cook mushroom caps under broiler about 5 minutes, or until browned ; turn, baste with chicken drippings or butter, and cook about 5 minutes more. Arrange around broiled chicken.

Broiled Tomatoes. Wash 1 pound medium tomatoes and cut in halves. Brush with butter and cook under broiler about 3 min­utes ; turn, baste with chicken drippings or butter, and cook about 3 minutes more. Arrange around broiled chicken.

Relishes. Brandied or spiced peaches, spiced watermelon rinds, or pickled beets may also be served with broiled chicken.

FRI ED CHICKEN, SOUTH ERN STYLE

Thaw Birds Eye Frying Chicken, Country Style, enough to sepa­rate pieces. Roll in flour seasoned with salt and pepper. Heat sizzling hot about % inch fat (vegetable shortening or lard) in heavy skillet. Place chicken in fat and fry slowly 25 to 30 min­utes, or until tender, turning to brown delicately on both sides. Serve with cream gravy. Serves 4.

To make cream gravy, remove chicken to warm platter. Meas­ure 2 tablespoons fat from skillet for each cup of gravy desired. Add an equal amount of flour and mix to a paste. Use 14 cup light cream and %. cup milk or chicken stock for each cup of

POULTRY gravy desired ; combine and add gradually to the flour. Cook and � "'' ""til thkk'"'d. S"'"" with "It '"d P'PP"·

48

-�

BARBECUED CHICKEN

I Birds Eye Frying Chicken , Country Style , partia l ly thawed

6 tab lespoons butter or other fat Salt and pepper

I small on ion , fi nely chopped I clove ga rl ic , finely chopped 2 tablespoons Worcestershire sa uce 2 ta b lespoons A- I sauce 4 teaspoons v inegar 4 tablespoons ketchup

Few drops ta basco

Separate pieces of chicken . Melt bu tter in skillet ; add chicken and saute about 20 minutes, turning to brown both sides. Place in bak i n g d i sh, sprinkle

with salt and pepper, and pour fat from skil let over chicken. Place onion and garl ic in cheese­cloth bag and place i n corner of baking dish. Cover chicken with sauce made by m ix ing remain­ing i ngredients. Bake in moderate oven ( 350 ° F. ) 30 minutes, basting frequently. Serves 2 to 4.

CHICKEN PAPRIKA

I Birds Eye Frying Chicken , Cou ntry Sty le , partia l ly thawed

Sa lt and pepper 3 tablespoons chopped on ions 2 ta blespoons butter I teaspoon Hungaria n pa prika 2 ta blespoons boi l i ng water I teaspoon flour

th cup heavy cream

Separate pieces of chicken. Sprinkle with sal t and

pepper. Saute onions in butter unt i l gol den brown. Add paprika and mix, then add chicken. Cover

C O N V E N I E N T F O R Y O U ! All Birds Eye poultry comes to you scru pulou sly clean-there's no waslP to dispose of. The head, the feet, the feathers, and the insides have all been removed. Every bird has been carefully washed and is ready to cook with­out further preparation.

49

and cook over mediu m flame, turning to brown on

a l l sides. Add boiling water. Lower flame and cook slowly about 20 minutes, or until tender.

Remove chicken to warm serving dish and cover. To drippings in pan, add flour and stir to a smooth paste. Add cream and cook and stir u ntil thick and smooth. Pour gravy over chicken. Serve at once . Serves 4.

BRAISED CHICKEN

I Birds Eye Roasti ng Chicken , partia l ly thawed

'/.o� cup d iced ca rrots 'h sma l l on ion , s l iced

Dash of thyme I sprig parsley I bay leaf 4 ta blespoons butter or other fat 2 cups boi l ing water

Thaw chicken enough to remove giblets. Sprinkle sal t inside chicken and truss. Sprinkle outside

with salt and pepper.

Saute carrots, onion, thyme, parsley, and bay

leaf in fat in deep roasting pan, until vegetables are tender. Remove vegetables and brown chicken in this mixture over direct heat. Place chicken on rack in pan. Add boil i n g water and vegetables. Cover and bake in slow oven ( 325 ° F.) 50 to 60 minu tes, or unti l tender, basting frequently.

To make pan gravy, remove chicken to warm platter. Remove parsley and bay l eaf from l iquid. Skim off fat . Measure 2 tablespoons fat and 2 tablespoons flour for each c u p of pan l iquid. Mix fat and Hour to a paste. Add l iqu id gradually and cook and st ir u ntil thick and smooth. Serves 6.

Th is is the way "we moderns" buy chicke n . All wrapped and packaged. All messy kitchen work done. We just have the fun of cooking . See illustration, next page.

Here's the way the Birds Eye Frying Ch icken looks offer we get through frying it. We don't dress it up with a lot of frills. We serve it just as it is and enjoy every satisfying morsel of it.

CHICKEN EN CASSEROLE

I Birds Eye Fowl for Fricassee , partia l ly thawed

Sa lt, pepper, flour I!J cup butter or other fat 'h cup sliced onions

2 cups top mi lk or l i ght cream

Separate fowl into p ieces for serving. Season with salt and pepper and roll in flour. Saute in butt er. Place in greased casserole. Saute on ions in drip­pings in pan until del icately browned ; add cream and pour over chicken. Cover casserole r i ghtly and bake in moderate oven ( 325 ° F.) 2V2 hours, or until chicken is tender. Serves 6. ( I f desired, 1 cup mushrooms sliced lengthwise through cap and stem may be sauteed with the onions. )

POULTRY��- "" � bf . 0

-·

DElMONICO DE VILED CHICKEN

I Birds Eye Bro i l i ng Chicken , thawed 'h teaspoon salt 'Ia teaspoon pepper

I teaspoon pa prika 4 ta blespoons butter , melted 2 teaspoons v inegar 2 tea spo o ns prepa red m usta rd

7'4 cup fine bread crum bs

C u t chicken in halves and break joints. Combine sal t , pepper, paprika, butter, vinegar, and mus­tard. Place ch i cken skin-side up on broiler and bru sh with b u t ter m ix ture. Bro i l at moderate heat 15 minu tes ; t urn, bnosh other s ide with butter mix ture, and bro i l 15 minutes. Turn again, brush w i th remai n i n g butter mi xture, sprinkle with bread crumbs, and bro il 15 minutes, or until ten­der, red ucing heat during last few minutes to avoid burning cru mbs. Serves 2 to 4.

5 0

SPANISH FRICASSEE OF CHICKEN

I Birds Eye Fowl for Fricassee, partia l ly thawed th cup butter or other fat

Salt and pepper tf2 cup sl iced onions '14 cup d iced ce lery tf2 cup s l iced m ushrooms 4 cups co nned tomatoes 2 ta blespoons chopped pa rsley

tf2 teaspoon sugar

Separate fowl in to pieces for serving. Saute in butter, season wi th sal t and pepper, and place in large kettle. Saute onions, celery, and m ushrooms in drippings in pan. Add tomat oes and bring to a boil, st irring constant ly. Add parsley and sugar and pour over chicken. Cook slowly, partially cov· ered, 2 V2 hours, stirring occasionally. Serves 6.

CHESTNUT STUFFING

2 ta blespoons fine ly chopped on ion tf2 cup fine ly chopped ce lery 4 to blespoons butter 4 cups soft bread crumbs 2 cups coarsely chopped chestnuts I teaspoon sa lt

'14 teaspoon pepper I egg , s l ig htly beaten

Saute onion and celery with 1 tablespoon bu tter.

Dice remaining bu t ter and comb i ne wi th bread

crumbs, chestnu ts, seasonings, and onion-celery

mixture. Add egg and mix l ightly. Makes enough

stuffing for 4- to 5-pound chicken.

When you buy an un­drawn 4 lb . ch icken

One pound is was:e ­that is th rown away.

YO U B U Y NET WEI G H T. The u sual way of sell ­

i n g poultry i s b y undrawn weigh t . Only t h e feath­

ers have been removed from birds sold this way.

You pay for the head, the feet, and the " innards,"

which is 25o/o to 33% of total weight in waste.

With Birds Eye, you pay only for clean, drawn

weight-net weigh t . Every ounce you buy goes on

the table. The table on pages 62 and 63 show how

Birds Eye weight compares with u ndrawn weight.

51

To prepare chestnuts, cut two crosswise gashes

in each chestn u t. Place nuts in a pan and heat in

hot oven ( 450 ° F . ) 20 minutes, or until shells and

skins can be easily removed. Or, after making gashes, boil 5 to 7 minutes. Remove shells and skins while hot, and chop chestnuts.

CHICKEN AND HAM NETHERLANDS

2 teaspoons fine ly chopped on ion I cup s l iced mushrooms 3 ta blespoons b utter 4 teaspoons flour

l lj4 cups l i ght cream tf2 teaspoon pa prika 'Ia teaspoon nutmeg

l '/2 cups chopped cooked chicken ( U se l eft­over Birds Eye Roasting Chicke n )

2 s l ices boi led h o m , cut i n h a lf Pormeso n cheese

4 s l ices toast

Sa u t e onion and mushrooms gently in b u tter until browned. Add flour and stir until smooth. Add cream and cook until thickened, stirring con­stantly. Add paprika, nutmeg, and chicken and heat thoroughly. Arrange ham sl ices in greased shallow baking d i sh and cover with mushroom­chicken mixt u re . Sprinkle with Parmesan chces.­and place under broiler until browned. Serve on hot bu t tered toast. Serves 4.

• Left-over Birds Eye Turkey may be substituted

for ch icken in above recipe.

TURKEY TETRAZZINI

I cup s l iced mushroom cops 3 ta blespoons butter 2 ta blespoons flour

] t/2 cups l ig ht cream I cup cooked turkey, cut i n l -i nch strips

( U se left-over Birds Eye Turkey ) tf2 teaspoon sa lt

Dash of pepper '14 teaspoon ce lery sa lt tf2 cup cooked spaghetti, cut i n l - inch pieces

Parmesan cheese

Saute mushrooms in bu tter u ntil tender. Add flour and st ir unt i l smooth. Add cream and cook u n t i l thickened, s t i rring constantly. A d d turkey, salt, pepper, cel ery sal t, and spaghetti, and heat thor oughly. Turn into greased shallow baking dish or individual ramekins and sprinkle generously with Parmesan cheese. Place u nder the broil er un t i l browned. Serve at once. Serves 4.

BLAN K E T E D C H I CK E N

I Birds Eye Broi l ing Chicken , thowed Oi l or soft butter, so l t, pepper

2 tab lespoons chopped green pepper I ta b lespoon chopped onion 8 s l ices bacon I ta blespoon bacon fat 2 ta blespoons dr ippings 2 tab lespoons flour I cup l ight cream

Cut chicken in halves ; break joints, brush with

oil, and sprinkle with salt and pepper. Place skin­side up on broiler and broil at moderate heat 15

minutes ; turn and broil other side 15 minutes. Turn aga in, sprinkle with mixture of green pepper and onion, and broil 15 minutes, or until tender. Fry or broil bacon.

Mix bacon fat and broiler drippings in sauce­

pan. Add flour and stir to a smooth paste. Add cream gradually, stirring constantly, and continue cooking and stirring until thickened. Pour gravy over chicken and top with bacon. Serves 2 to 4.

BROILER WITH OYSTER STUFFING

I Birds Eye Broi l ing Chicke n , thawed Oi l or soft butter, sa lt, pepper

I cup soft bread cru m bs Ys teaspoon sage

Dash of thyme Dash of nutmeg

Y-4 teaspoon salt Dash of pepper

lj-4 teaspoon scra ped on ion 2 ta blespoons melted butter

lj-4 box Birds Eye Oysters, thawed and chopped

Cut chicken in halves ; break joints, brush with oil, and sprinkle with salt and pepper. Combine

bread crumbs, sage, thyme, nutmeg, salt, pepper,

and onion. Add butter and toss together lightly until thorou ghly mixed. Add chopped oysters and mix well.

Place chicken skin-side u p on broiler and broil at moderate heat 15 minutes ; turn and broil other side 15 minutes. Pack 1h of stuffing on cut-side of each chicken half. Return to broiler and broil 15 minutes longer. If necessary, increase heat during last few minutes to brown stuffing. Garnish with water cress and radish roses. Serves 2.

POU LTRY�

SMOTHERED CHICKEN WITH MUSHROOMS

I Birds Eye Frying Chicken, Country Style, pa rtia l l y thawed

Salt , pepper , flour 4 ta blespoons butter or other fat I cup chopped onions

1f2 pound mushrooms, s l iced Y-4 cup hot water

Y2 cup heavy cream I cup m i l k 3 ta blespoons flour

Separate pieces of chicken. Sprinkle with salt and pepper and ro l l in flour. Melt fa t in large ski l le l . Add chicken and brown quickly on a l l sides. Re­move chicken, add onions and mushrooms, and saute until browned. Add chicken and water, cov­er, and simmer gently 30 minutes. Remove chicken to platter. Add cream and milk gradually to flour, stirring u ntil smooth. Add to vegetables in skillet and cook until thickened, stirring constantly. Pour sauce over hot chicken and garnish with paprika and water cress. Serves 6.

CHICKEN MARENGO

I Birds Eye Fry ing Chicken , Country Style, partia l ly thawed

Salt , pepper, flour 4 tab lespoons o l ive oi l

1f2 pound m ushrooms 12 smal l white on ions

I smal l clove ga rl ic , finely m inced 4 ta b lespoons butte r or other fat 2 ta blespoons flour 6 ta blespoons water 6 ta blespoons sherry 4 sma l l tomatoes, quartered

1 112 teaspoons sa l t Y-4 teaspoon pepper

Separate pieces of chicken. Sprinkle with salt and

pepper and roll in flour. Saute chicken slowly in olive o i l about 30 minutes. Wash and peel mush­rooms and chop stems. Parboil onions 10 minutes. Saute mushroom caps and stems, onions, and gar­lic slowly in butter 15 minutes. Add flour and s t ir unt i l smooth. Add water and sherry slowly and cook until thickened, stirring constantly. Add to­matoes, salt, and pepper. Cover and simmer gently 15 minutes. Pour sauce over chicken, being care­ful not to mash tomatoes, cover, and simmer gently 15 minutes, or unti l chicken is j u st tender. Re­move chicken to hot platter and serve with sauce poured over i t . Serves 6 to 8.

52

CHICKEN LUNCHEON PANCAKES 2fl cup sifted flour lf.o� teaspoon so lt 2 eggs, wel l beaten I cup mi l k 2 teaspoons me lted butter

Sift flour once, measure, add salt, and sift again. Combine eggs, milk, and melted butter and add to flour, beating thoroughly. Bake o n hot, l ightly greased 8-inch skillet, allowing 4 tabl espoons to each pancake and spreading batter quickly over entire surface of skil let . Reduce heat slightly. When well browned, turn and brown other side. Turn again, fill with Chicken M u shroom Fil l ing ( below ) , and roll . Serve at once. Makes 6 to 8 .

Chicken Mushroom Fi l l ing

2 teaspoons fine ly chopped on ion '12 cup butter 3 cups fine ly chopped m ushrooms 2 cups fine ly chopped cooked chicken

{ U se Birds Eye Fowl for Fr icassee or Roast ing Chicke n )

2 tablespoons flour I teaspoon sa It

Dash of pepper 1 112 cups chicken stock a nd mi lk

Saute onion in bu t ter in skil let unt i l very sl ightly browned. Add mushrooms and cook until l iquid is nearly evaporated. Add chicken and continue cooking until m ushrooms are well browned. Add flour and seasonings and mix well. Add chicken stock and milk and cont inue cooking unti l thick· ened, stirring constantly. Spread on pancake and roll . Serve at once. Makes enou gh fi l l i ng for 6 to 8 Luncheon Pancakes.

CORN BREAD DRESSING

2 cups soft biscuit crumbs 2 cups soft corn bread cru m bs

lj4 cup chopped on ion 'h cup d iced ce lery '12 teaspoon sa l t 1/4 teaspoon b lack pepper 1/s teaspoon sage 4 tablespoons co ld butter, d iced I egg , s l ightly beaten

Combine biscuit and corn bread crumbs, onion, cel ery, seasonings, and bu tter. Add egg and mix lightly. Makes eno u gh stuffing for 3- to 4-pound chicken. Double recipe to make stuffing for 8- to 10-pound turkey.

5 3

BRUNSWICK STEW

I Birds Eye Fowl for Fricassee, partia l l y thawed

4 ta blespoons butter 1/4 cup chopped on ions

2 cups can ned tomatoes I cup water

3 'h teaspoons salt lj4 teaspoon pepper

Dash of cayenne I box Birds Eye l ima Beans I teaspoon Worcestershire sauce

lj4 cup co ld water 2 ta b lespoons flour I box B i rds Eye Go lden Sweet Corn

Separate fowl into pieces for serving. Saute i n

bu tter un t i l deli cately browned. Remove chicken, add onions, and saute u n til onions are slightly browned. Add chicken, tomatoes, water, sal t, pep· per, and cayenne. Cover and simmer 2 % hours, or unti l chicken is nearly tender. Add frozen Lima beans and Worcestershire sauce and continue cooking 25 minutes. Add 1ft cup water to flour and stir unti l smooth . Add to stew, s tirring vigorously. Add frozen corn and cook 5 minutes longer, stir­ring constantly. Serves 12.

Or remove chicken from stew when Lima beans are added. Remove meat from bones, cut i n c ubes, return to stew, and cont inue cooking as d irected.

Q U I C K T H A W I N G ! You can thaw Birds Eye Broil­ing Chicken and Frying Chicken, Country Style, in abo u t 30 minu tes by placing the chicken in a large bowl under the cold water faucet and let­ting the water run until the chicken is thawed. By rhe same method, Birds Eye Roasting Chicken may

be thawed enough to remove the giblets and to stuff the bird in 30 minutes to 1 hour. Caution : Keep close check on the thawing, so that the chick· en w ill not remain in the water after i t i s thawed. To thaw Fowl for Fricassee qu ickly, place in boil­ing water and heat abo u t 20 minutes.

CHI CKEN A lA KING

2 cups cu bed cooked chicken ( Use Birds Eye Fowl for Fricassee )

2 teaspoons minced on ion 2 ta blespoons d iced green pepper 5 to blespoons butter 2 cups quartered m ushrooms 5 ta blespoons flour

1f2 teaspoon sa lt Dash of pepper

I Y4 cups ch icken stock 3,4 cup m i l k

I ta blespoon chopped pimiento

Cook Birds Eye Fowl for Fricassee as directed on package. Remove from bones and cut in cubes.

Measure 2 cups cubed chicken. Saute onion and green pepper in 1 tablespoon butter ; add mush­rooms and saute unt i l mushrooms are j u st tender. Melt remaining 4 tablespoons butter in saucepan, add flour and seasonings, and stir unti l smooth. Add stock and milk and continue cooking and stirring unt i l thickened. Add chicken, onion-mush­room m ixture, and pimiento. Reheat. Serve on toast points or in patty shells. Serves 6 to 8.

CHICKEN AN D POTATO SAlAD

3 cups hot cooked cubed potatoes 4 ta b lespoons olive oil 4 to blespoons v inegar I teaspoon scra ped on ion

lf2 teaspoon sa lt I box Birds Eye Green Peas , cooked 3 cups cubed cooked chicken

( Use B irds Eye Fowl for Fricassee ) 1f2 c u p chopped ce lery

I ta blespoon chopped p imiento I ta blespoon m inced onion

1 1/2 teaspoons sa lt

Ys teaspoon pepper 3 ta blespoons chopped sweet p ick le 2 ha rd-cooked eggs , chopped

1f2 cup mayonna ise or cooked sa lad dressing

Mix hot potatoes l ightly wi th ol ive oi l , vinegar, scraped onion, and sal t , and marinate until cold. Cook frozen peas according to d irect ions on pack­age. Drain and chi l l . Combine ch icken, potatoes, peas, celery, p imiento, m inced onion, salt, pepper, pickle, and egg. Add mayonnaise and toss to­gether l i ghtly. Chil l . Serves 8 to 10.

POU LTRY�

BIRDS E Y E TURKEY AND FIXI NGS!

For the Holiday dinner or for that very special occasion, let Birds Eye Turkey be the King of the Feast. If you usually buy a 12-pound turkey, now you can order a 9-pound Birds Eye bird. For Birds Eye Turkeys are drawn weight, you pay only for

what you cook and serve. And it's very nice to know that these Birds Eye Turkeys are guaran­teed to be " tops" in quality and in tenderness and to have an extra amount of white meat.

Stuffing Wisdom . The kind of stuffing you make is u p to you and the family. Some families have their own favori t e recipes, handed down as heirlooms.

There are people who prefer a moist stuffing w i th

very l i beral season ing . Ot hers l ike the i r s tuffing dry with only a dash of a favorite herb. When these two school s of thought meet and cl ash i n a s ingle family, there's one happy solut ion. You can make a 8mal ler amount o f the two reci pes, then use one k ind of s t uffing in the body of the b i rd and the other k ind to s tuff the breast.

Vegeta bles and Extras! For vegetable accompani ­

ments, Broccol i with Toasted Al monds ( page 15 ) and Squash with Sauteed Onions ( page 1 9 ) add interest to the meal. But if it's a Thanksg iving or a Christmas di nner you are serving, you can spring a real su rprise with Birds Eye Corn on the Cob or Asparagus with Parmesan Cheese ( page l l ) . And be s ure to include Birds Eye Raspberry Sher­bet ( page 30 ) . I t 's the modern subst i tu te for t h e tradi tional cranberry sauce.

Then for Dessert, B i rds Eye makes possible Straw­berry Short cakes ( page 25 ) or Peach Angel Pie ( page 28 ) as l usciou s replacements of the usual

mince pie or plum pudding.

S P E A K I N G O F STU F F I N G . Most folks l ike stu ff­ing wi th their roast t u rkey or chicken. ( There are people who don't . For those, we advise cooking the unst uffed bird a l ittle less time than the direct ions say . ) But here's some advice for the stuffing fans.

Allow one cup of bread crumbs or cubes for each pound of Birds Eye Roast ing Ch i cken or Turkey. Have bread in fairly un i form pieces. Then place stuffing i n l i ght ly to al low room for expansion.

54

W H E N I T ' S Y O U R J O B to buy food for the family, you are especially anxious to get the best value for what you spend. This is one reason why so many women are using Birds Eye meats today. When they buy these meats, they don't have to

shop around and possibly guess at the qual i ty ; they know it 's the finest. All Birds Eye meats are U. S. Government inspected, guaranteed to be the finest u niform quality always. This insures yo u full

satisfaction, or your money back.

This means, in fact, that Birds Eye Bee£ is young, corn-fed steer beef, scientifically aged to

the right degree of tenderness. That only genuine spring lamb is used for Birds Eye Lamb Chops and Roasts. That Birds Eye Pork cuts are from selected, strictly fresh, grain-fed young pork. And, furthermore, that all Birds Eye meats are of deli· nile, uniform cut-the same every time yon buy ! You're sure to make a good choice when your market l i s t includes Birds Eye meats.

And with Birds Eye meats you are get t ing j ust what yon pay for. For these meats are trimmed of excess waste before weighing, not after. Every·

5 5

thing that i s paid for goes o n the table. So, when comparing prices, remember that Birds Eye meats are all trimmed, ready to pop into the pan.

There i s a wide variety to choose from i n the Birds Eye line of meats. There are steaks, chops, and roasts ; calves' l iver and sausage l inks ; as well as stew meat and chopped beef. You 'l l find

all Birds Eye meat cuts l isted on page 63. Use this handy list when planni ng your menus.

All these kinds of meat may be cooked in the

usual ways. O n page 56 there are directions tell · ing j ust how to pan-broil and broil the steaks, t.hen the timetable which follows gives the cooking t ime for each one.

Well over half of the recipes in the meat section have been devel oped for use with Birds Eye Chop· ped Beef, Beef for Stew, and Lamb for Stew. With such appetizing d ishes as Barbecued Chopped Beef ( page 60 ) or Lamb en Casserole ( page 59) , a long step has been taken toward sol ving the prob· lem of serving inexpensive yet at tractive meal s.

B I ROS EYE MEATS come from

the country's g reat meal cen­

ters. Each an ima l is "finish fed"

to i nsure the h ighest standard

of qua l ity. Then these meats

are U. S. Government inspect-

ed. Any inferior or 1 1 just fair"

pieces are rejected. Next the

scient ific aging begins. The

meal is inspected daily and

even the tenderness is tested.

ALL B I RDS EYE meal cuts are

carefu l ly cleaned and trimmed,

before weighing, not after.

Everyth ing you pay for g oes

on the ta ble. And best of a l l ,

these cuts of meal a re u n i­

form . You a lways get the same

fine qua l ity.

THERE'S ONE very i m porta nt

point to remember. And this

is it . Like al l B i rds Eye Foods,

B irds Eye meals are sold with

a money-back g uarantee. This

means that if the cut of meal

doesn ' t g ive f u l l satisfact ion,

your money wil l be refunded.

Th ink what it means to be sure

of gelling g u a ra nteed q u a l ity

a lways-merely by asking for

Birds Eye meals by name!

COO K I N G O F B I R DS E Y E ST EAKS

BIRDS E Y E STEAK DIRECTIONS

These Birds Eye steaks may be used either frozen or thawed, with the exception of 1 % " Sirloin Steak which should be either completely or partially thawed. For partial thawing, let steak stand about 1 hour at room temperature, or about 2 hours for complete thawing.

To pan-broil (medium rare}, rub bit of fat over very hot heavy skillet. Place steak in skillet and sear 1 minute on each side, moving to prevent sticking. Reduce heat to low and cook each side as directed below. Salt after searing. Serve on hot platter ; dot with butter.

To broil (medium rare) , place steak on well-heated broiler and broil each side at high heat as directed. The steak should be placed 2 or 3 inches below the heat unit, depending on the thick­ness of the steak, and the door may be left slightly aj ar. Salt be­fore turning. Serve on hot platter ; dot with butter.

TIMETABLE FOR COOKING BIRDS EYE ST E AKS

TO SEAR TO PAN-BRO I L T O B RO I L B I RDS EYE STEAKS

Time on each side

1 " Sir lo in, Bone·in thawed 1 m i n . 6 to 7 m i n . 7 to 8 m i n . frozen 1 m in . 9 to 10 m i n . l O to 1 1 m i n .

1 " Sir loin, Boneless thawed 1 m in . 4 1o 5 m in . 6 ta 7 m i n . frozen 1 m i n . S to 9 m i n . 8 t o 9 m i n .

1 V2" Sir loin, Boneless part ial ly or completely thawed 1 m in . 6 to 1 1 m i n . 8 t o 1 0 m i n .

1 " Tenderloin thawed 1 m i n . 4 to 5 m i n . 5 to 6 m i n . frozen f min . 9 to 10 m i n . 7 to 8 m i n .

R u m p Steak thawed 1 m in . 6 to 7 m i n . 7 to 8 m i n . frozen 1 m i n . 9 to 1 0 m i n . 1 0 to 1 1 m i n .

V2" Min ute Sir lo in thawed 1 to l V2 m i n . See Note 2 m i n . frozen 1 m i n . 1 to 1 V2 m i n . 3 to 3 'h m i n .

Su pper Stea k thawed 1 m i n . 1 m in . frozen 1 min . 4 m i n .

Note : Minu te S irl o i n Steak, i f thawed, needs no cookin g after searing .

5 6

A Meal loaf with a surprise! You make it with Birds Eye Chopped Beef (recipe on this page). You bury hard-cooked eggs in center before it goes in the oven.

BEEF AND LAMB STEW

I package ( 8 ounces ) Birds Eye Beef for Stew I package ( 8 ounces ) Birds Eye Lam b for Stew 2 ta blespoons butter or other fat

1 112 teaspoons sa l t 3 cups boi l ing water I c love ga rl ic I bay leaf

'Is teaspoon pepper Ys teaspoon m ustard

Dash of thyme I cup d iced ca rrots I cup d iced potatoes

1f2 cup sl iced onions 1f2 cup d iced ce lery

I sprig pa rs ley 3 ta blespoons flour

Dumpl ings

Brown beef and lamb ( frozen or thawed ) i n fat, adding salt during browning. Add water and sea­sonings, cover, and simmer 1 ¥2 hours, or unt i l meat is nearly tender. Add vegetables and cook 25 minutes longer, or until vegetables are done. Add small amount of liquid from stew to flour.

mixing to a smooth paste. Add to stew and cook unt i l thickened, stirring vigoro u sly . Drop dump­ling mixture from teaspoon on boil ing stew ; cover very t ightly and cook wi thout removing cover 5 to 7 minutes, according to size of dumplings. Serves 6.

To make dumplings, measure 1 cup sifted flour, add 11,4 teaspoons Calumet Baking Powder and lfl teaspoon sal t , and s ift again . Add 1 teaspoon melted butter to '12 cup milk ; add to flour and stir careful ly unt i l all flom i s dampened and soft dough is formed.

57

MEAT LOA F

I one- inch cube sa l t pork, d iced I ta blespoon m inced on ion 2 packages ( I pound ) Birds Eye Chopped

Beef, thawed ¥.! cup fine fresh bread crumbs

I lj-4 teaspoons sa I t 1ls teaspoon pepper 3,4 cup stra ined , canned tomatoes

( j u ice a n d pu l p ) I egg , s l ig htly beaten

Try out salt pork, add onion, and saute until gold­en brown. Add pork, onion, and drippings to re­maining ingred ients and mix thoroughly. Bake in 8x4x3-inch loaf pan in hot oven ( 450 ° F.) 15 minutes ; then decrease heat to 350° F. and bake 30 minutes longer. Serve with tomato or mush­room sauce. Serves 6. If desired, milk may be sub­s t i t u ted for tomatoes i n this recipe.

CASSEROLE Of BEEF AND SPAGHETTI

I package ( 8 ounces ) Birds Eye Chopped Beef 3 strips bacon , d iced 3 cups cooked spaghetti

lf2 cup chopped green pe pper I cup canned tomatoes 2 teaspoons prepa red m usta rd I teaspoon sa lt

Dash of pepper 2 tablespoons chopped onion

1f2 cup grated America n cheese

Cut chopped beef ( frozen or thawed) in cubes. Fry bacon slightly, add chopped beef, and brown well. Add spaghetti, green pepper, tomatoes, m u s­tard, salt, pepper, and onion, and bring to a boil . Remove from fire and stir i n cheese. Turn into casserol e, cover, and bake in hot oven ( 400 ° F . ) 3 0 minutes. Serves 4 to 6.

T H E R E ' S NO STAN D I N G IN L I N E while the bu tcher cuts the meat . The Birds Eye people have hunted around and found the finest meats that can be obtained. Then they have trimmed off excess waste and cut the meat and packed i t i n conven­ient form. The meat you buy and take home is ready to cook-always gu aran teed to satisfy.

F I\ I USSU OF L A M B

2 packages ( I pound ) Birds Eye Lamb for Stew

I teaspoon sa lt I sma l l on ion I clove I ca rrot 1(4 bay leaf

Dash of thyme 2 sprigs pa rsley 2 cups water 2 ta blespoons butter 2 ta blespoons fl ou r

'14 pound mushrooms, quartered 8 sma l l on ions I egg yolk , s l ig htly beaten I ta b lespoon lemon j u ice

Dash of pepper '14 teaspoon nutmeg

Cook lamb, salt , onion, clove, carrot , bay l eaf, thyme, and parsley i n water l hour, or until meat is almost tender. Dra in , reserving stock and vege­tables. Mel t but ter in sau cepan, add flour, and stir unt i l smooth. Add stock gradually, and cook unt i l th i ckened, st irring constantly. Add meat and vege­tabl es, mushrooms, and onions, and cook 30 min­u tes. Pour smal l amount of l iqu id from fricassee over egg yolk, s t i rring constantly ; add to fri cas­see with l emon ju i ce, pepper, and nu tmeg, and cook 2 min utes, st irr ing constantly. Serves 6.

BIRDS EY E MIX ED GRILL

Ca ps from tf2 pound mushrooms 4 Birds Eye Lam b Chops I box (8 ounces ) Birds Eye Calves' liver , thawed

4 medium tomatoes, ha lved Melted butter, salt , pepper

8 s l ices bacon

Peel mushroom caps. Brush lamp chops, l iver, to·

matoes, and mushrooms with melted butter and sprinkle with salt and pepper. Place on well-heated broiler and broil at high heat. Broiling t imes : lamb chops, 10 minutes on each side ; mushrooms, 5 minutes on each side ; tomatoes, 3 minutes on each side ; l iver and bacon, 2 m i nutes on each side. Baste with melted butter during bro i l ing. To serve, arrange lamp chop, port ion of l iver, 2 slices of bacon, 2 tomato halves, and portion of mush­rooms on plate. Garnish with parsley. Serves 4.

HUNGARIAN GOUlAS H

2 packages ( I pound ) Birds Eye Beef for Stew 2 tablespoons butter or other fat I cup bo i l i ng water

tf2 cup fine ly chopped on ion 1(4 sma l l green pepper I cup pee led d iced tomatoes, o r

I cup canned tomatoes I ta blespoon H u ngar ian pa prika I teaspoon salt 4 smal l potatoes, peeled and quartered

Brown beef ( frozen or thawed ) i n fat i n skillet.

Place i n ket t l e . Add water, cover, and simmer l hour. Saute onions and pepper in drippings in sk i l l e t un t i l del icately browned ; then add toma­toes and simmer lO minutes. Remove pepper. Add tomat o sauce, paprika, and sal t to meat , cover, and simmer 30 minutes longer, or unt i l meat i s tender, adding water as needed. Add potatoes, cover, and cook 30 minutes. Serves 4 .

B E EF A lA liNDSTROM

2 packages ( I pound ) Birds Eye Chopped Beef , thawed

4 tablespoons fi nely chopped di l l pickle I sma l l onion, finely chopped

4 ta blespoons fi ne ly chopped boiled potato tf2 teaspoon salt Dash of pepper

Mix ingredients thorou ghly and shape into 8 flat cakes. Sante i n hot, greased skil l et 3 minu tes on each side, or unt i l done, press ing to flat ten meat sl ightly while cooking. Serve at once. Serves 4.

lAM B CHOPS WITH MINT

Cut a slit from fat to bone in each Birds Eye Lamb Chop ( frozen or thawed ) . Insert 3 or 4 l arge fresh mint leaves. Brush with oil or melted butter ; sprinkle wi th salt and pepper. Broil at moderate

heat 5 to 10 minutes on each side ; increase to high heat and broil each side 2 minutes longer.

8 4 LBS. YOU D O N ' T P AY meat prices for bones and ex­

cess fat when you buy Birds Eye meats. All excess

waste is cut off before weighing, not after. Every­thing you pay for goes on the table.

5 8

A man's idea of a perfect dinner! Roost Beef, fen der a n d juicy. You're sure it's just right, be­cause it's B irds Eye Roost Beef. Then for the vegetables, g olden Cooked Squash and Lima Beans.

LIMA BEAN AND SAUSAGE CASSEROLE

I package ( 8 ounces ) Birds Eye Sausage Links, pa rtia l l y thawed

I box Birds Eye Lima Bea ns 2 cups boi l i ng water, sa lted 2 ta blespoons flour

Sausage fat I � cups mi l k 1f2 teaspoon sa l t

Dash of pepper � cup fine bread crum bs

Separate sausages and prick with fork. Cook in hot skillet 12 to 15 minutes, turnin g to brown on

all sides. Cut in l-inch pieces and arrange in greased casserole . Drop frozen Lima beans into

briskly boiling salted water, bring again to a boil, and boil 16 to 18 minutes, or until j ust tender ; drain and arrange on sausages. S tir flour inlo 3 tablespoons sausage fat in saucepan. Add milk

gradually and cook until thickened, stirring con· stantly. Add seasonings. Pour over sau sages and Lima beans. Toss bread crumbs and l V2 table· spoons additional sausage fat together lightly with a fork and sprinkle over creamed mixture. Place in pan of hot water and bake in hot oven ( 450 ° F . ) about 2 0 minutes, or unti l browned . Serves 6 to 8 .

5 9

LAM B E N CASSEROLE

2 packages ( I pound ) Birds Eye Lam b for Stew

I ta blespoon butter or other fat 2 cups boi l i ng water I bay leaf

Dash of thyme 1 112 teaspoons sa lt ij4 teaspoon pepper 1f2 cup s l iced on ions

I cup can ned tomatoes I cup d iced ca rrots I cup d iced potatoes

ij4 cup cold water 3 ta blespoons fl ou r

Brown lamb ( frozen or thawed ) in fat. Place meat i n casserole. Add water and season ings, cover, and bake in moderate oven ( 350 ° F . ) 1% hours. Saute onions i n meat drippings until golden brown ; add vegetables and bring to a boil. Add to meat, cover. and continue baking 45 minutes, or until vege­tables are tender. Add water gradually to flour, mixing to a paste. Add to casserole mixture, stir­ring wel l . Bake 5 minutes longer. Serves 6. • This recipe can also be used with Birds Eye

Beef for Stew. Increase fat to 2 tablespoons.

B E E F AND C A B B AG E R O L L S

2 packages ( I pound I Birds Eye Chopped Beef, thawed

I cup cooked r ice I teaspoon sa lt

Dash of pepper 2 ta blespoons chopped onion

1f2 teaspoon Worcestershire sauce I ta blespoon butter or other shortening I medium head cabbage, cooked 2 cups canned tomatoes 1 cup sour cream

Mix chopped beef, r ice, salt , pepper, onion, and

Worcestershire sauce. Shape into 16 small rolls. Brown i n butter. Cover cabbage w i th boiling salt­ed water and boil 15 minutes. Cool and separate

leaves. Wrap each meat roll in a cabbage leaf and fasten with a toothpick. Return to skillet, add to­matoes mixed with % cup sour cream, cover, and simmer l lh hours. Remove roll s to platter. Strain pan l iqu id, add remaining % cup sour cream, heat thoro u ghly, and pour over rol ls. Serves 8.

BEEF W I TH S A U E R K R A U T

2 packages ( 1 pound I Birds Eye Beef for Stew 2 ta blespoons butter or other fat I cup boi l ing water I pound sauerkra ut I cup canned tomatoes 2 tea spoons Hunga rian pa prika

Brown beef ( frozen or thawed ) in fat. Add water, cover, and simmer 1 hour. Add remaining ingredi­ents and continue cooking gently 45 to 60 minutes, or until meat is tender. Serves 4.

C O N V E N I E N T TO U S E . You can cook Birds Eye Chopped Beef, while still frozen, in a solid block or cut in squares. You can thaw it, season i t well, and shape into meat balls. Any way you cook it, you are using high-grade ]�an meat, m i xed with just the right proportion of fat.

For breakfast, or luncheon, for midnight supper, this is the meal to serve. Ten der hot cakes, dripping with butter, glazed apple, and crisp Birds Eye Sausage Lin ks.

B A R B E C U E D P O R K C H O PS

4 Birds Eye Pork Chops Sa lt a nd pepper

I sma l l on ion , finely chopped I clove garl ic , fine ly chopped 2 ta blespoons Worcestershire sauce 2 ta blespoons A- I sauce 4 teaspoons vinegar 4 tablespoons ketchup

Few drops ta basco

Place pork chops ( frozen or thawed ) in hot skil­

let and brown slowly, about 5 minutes on each side. Place in baking d ish, sprinkle with salt and pepper, and pour fat from skillet over chops. Place onion and garl ic in cheesecloth bag and place in corner of baking dish. Cover chops with sauce made by mixing remaining ingredients. Bake in

moderate oven ( 350 ° F.) 30 minutes, basting fre­quently wi th sauce. Serves 2 to 4.

Barbecued Chopped Beef. Use above recipe, substi ­tut ing for chops, 2 packages Birds Eye Chopped Beef ( frozen or thawed ) , browned quickly in 4 tablespoons fat. Bake 15 minutes instead of 30. Serves 4.

Barbecued Beef or lamb Slices. In greased baking dish, pl ace 4 slices left-over roast of Birds Eye Beef or 8 slices left-over roast of Birds Eye Lamb. Mix together chopped onion, garlic, and season ­ings l i s t ed in recipe above. Pour over meat. Bake in moderat e oven ( 350 ° F.) 20 minutes. Serves 4.

6 0

S W E D I S H M E AT B A L L S

I egg , s l ig htly beaten % cup mi l k 2 s l ices white bread , broken 4 teaspoons m inced on ion

I Y4 teaspoons sa lt Dash of pepper 2 packages ( I pound ) Birds Eye

Chopped Beef, thawed

Combine egg, milk, and bread and let stand until bread i s well moistened. Add remaining ingredi­ents and mix well . Shape in to 12 round cakes. Fry in hot skillet in generous amount of fat about 5 minutes, turning to brown both sides. Cover and simmer 10 minutes longer. Remove to hot platter.

To make gravy, add 1% tablespoons A our to P h tablespoons dri ppi ngs in skillet, stirring u ntil smooth ; add % teaspoon salt, dash of pepper, and 1 % cups hot water. Cook and stir u n til th i ckened. Pour around meat balls on platter. Serves 6.

D E V I L E D L A M B C H O P S

2 ta blespoons me lted butter 3 ta blespoons prepared m usta rd I teaspoon pa prika

1f2 teaspoon sa lt Dash of pepper I teaspoon scra ped on ion 4 B i rds Eye Lam b Chops

Combine bu tter and seasonings and stir unti l smooth. Place chops ( frozen or thawed ) in very hot skillet and sear about 2 minutes. Turn and cover with % of seasonings while other side is searing. Turn again and cover with remaining sea·

sonings. Reduce heat sl i ghtly and cook each side Ph to 4 minu tes, turn ing occasional ly . Serves 4.

BAKED CALV E S ' L I V E R

I box ( 8 ounces ) Birds Eye Ca lves ' Liver, thawed I tablespoon me lted butter

Salt a nd pepper Y4 cup soft bread crumbs

I cup finely chopped mushrooms I ta blespoon fine ly chopped pars ley

'/4 cup fine ly chopped onion 1f2 cup h igh ly seasoned stock, or 1f2 cup

hot water a nd I boui l l o n cube

Separate pieces of l iver and p lace i n greased sha].

low baking dish. Brush wi th melted butter and

sprinkle with salt and pepper. Combine crumbs,

mushrooms, parsley, and onion and sprinkle over

l iver. Pour stock over contents of dish. Bake i n hot

oven ( 400° F. ) 35 minutes. Serve at once. Serves 4.

61

C H I L l C O N C A R N E

2 packages ( I pound ) B irds Eye Chopped Beef, thawed

Y4 cup chopped onions 2 to b lespoons fat 2 cups canned tomatoes 2 cups canned red kidney bea ns I to b lespoon ch i l i powder

1 1f2 teaspoons sa l t Dash of pepper

Separate chopped beef into small pieces. Brown meat and onions well in fat. Add tomatoes, kidney beans, chili powder, salt, and pepper. Simmer 20 minutes. Serves 6.

H U R RY- U P B E E F S T E W

I package ( 8 ounces ) Birds Eye Chopped Beef, frozen

2 to b lespoons butter or other fat I teaspoon sa lt

Pepper 1f2 cup diced potatoes 1h cup d iced carrots 1f2 cup diced turn i ps Y4 cup chopped ce lery Y4 cup can ned tomatoes

6 sma l l wh ite on ions 2 cups water

Cut chopped beef i n l-inch cubes and saute in bu tter until well browned. Season with lf2 tea­spoon salt and dash of pepper. Add vegetables, water, remain i n g 1/2 teaspoon sal t , and dash of pepper. Cover and simmer abo u t 45 minutes, or

unt i l vegetables are tender. Serves 3 to 4.

S P E A K I N G O F ST E W S ! Nowadays stews are be· ing served on the tables of the best people, espe· cially stews made with Birds Eye stew meat. Birds Eye Beef for Stew and Lamb for Stew are made

from fresh lean meat, cut into handy cubes. Bone

and excess fat are removed, there's no trimming

to do. It's ready to cook and you can eat every bit .

PRODUCT

A S P A R A G U S S P E A R S

A S PA R A G U S C U T S

G R E E N A N D W A X B E A N S ( S t r i n g l es s )

G R E E N B E A N S F re n c h S t y l e

B R O C C O L I

B R U S S E l S S P R O U TS

C A U L I F L O W E R

C U T C O R N

C O I: N O N C O B

L I M A B E A N S

P E A S

P E A S A N D C A R R O TS

S P I N A C H

S Q U A S H

T H ES E A R E T H E FACTS A B O U T B I R D S EY E F O O D S

BIRDS EYE VEGETABLES

DESCR I PT I O N

All g reen sta lks, 5 inches long-cleaned, rea dy to cook.

Tender, 1 14-inch all g reen cuts-for cooked d ishes and sa lads.

Tender young beans, cleaned and cut in 1 -inch lengths.

Garden-fresh, string less beans, s l iced lengthwise.

Only tender, g reen, s ide shoots-al l c leaned, rea dy to cook.

Smal l tight heads of fine flavor­cleaned and waste free.

Pure white heads, cut in single florets. Excellent flavor.

Golden kernels, whole, plump, and mil ky-cut from the cob.

Perfect 6- inch ears with full rows of golden kernels.

Selected, tender, g reen, ba by-size beans-shel led and washed.

Sweet young peas of uniform tender-

SIZE O F

PACKAGE

1 2 oz.

1 2 oz.

1 0 oz.

1 0 oz.

1 3 oz.

1 3 oz.

1 3 oz.

1 0 oz.

2 ears

1 2 oz.

ness-shel led and washed. 1 2 oz.

Young ca rrots, d iced and mixed with equal a mount of peas. 1 2 oz.

No sand, no g rit-washed, ready to cook. Always g arden-fresh. 14 oz.

Blended for flavor, cooked and pureed. Just reheat, s.eason, and serve. 1 6 oz.

WEIGHT

BEFORE

TR I M M I NG

1 lb . 1 0 oz.

1 l b . 1 0 oz.

1 4 oz.

1 4 oz.

1 lb . 7 oz.

1 quart

1 med. head

5 ears

2 ears

2 l bs.

2 l bs.

2 l bs.

2 14 l bs.

1 lb . 6 oz.

BIRDS EYE FISH FILLETS AND STEAKS

PRODUCT

C O D F I L L E T S

H A D D O C K F I L L E T S

M A C K E R E l F I L L E T S

F L O U N D E R F I L L E T S

( S o l e V o r i e t y )

R E D P E R C H F I L L E T S

H A L I B U T F I L L E T S

S A L M O N S T E A K S

H A L I B U T S T E A K S

SW O R D F I S H S T E A K S

PRODUCT

A N D SIZES

B R O I L E R S 1 2 t o 2 4 oz.

62

DESCR I PT I O N

Ocean-fresh fi l lets-skinless, boneless, entirely waste-free. Ready to cook.

Cut from selected ocean-fresh haddock -boneless, waste-free. Ready to cook.

Boneless fil lets cut from selected North Atlantic Mackerel. Rich in flavor.

Cut from finest Gray or Yellowtail Floun­der. Always ocean-fresh.

Boneless fil lets cut from one of the most del icate and sweet-tasting of seafoods.

Cut from fresh-caught ha l ibut-of fine flavor and flaky texture. Waste-free.

One-inch steaks cut from the meaty por­tion of fine-flavored Pacific Salmon.

One-inch steaks cut from the center, solid portion of ocean-fresh hal ibut.

Delicious, boneless, one- inch stea ks. Gua ranteed American Swordfish.

BIRDS EYE POULTRY

DESC R I PT I O N

Tender, p lump, young birds-completely cleaned, drawn, washed. Spl it down back. Wrapped g ib lets inside.

B I R D S

EYE EQ U IVALENT

W E I G H T WHOLE F I S H

1 lb . 3 l bs.

1 lb . 3 l bs.

1 lb . 1 * l bs.

1 lb . 4 l bs.

1 l b . 5 l bs.

1 l b . 2 l bs.

1 lb. 1Ys l bs.

1 lb . 2 l bs.

1 l b . 1 14 l bs.

B I R D S

EYE U N DRAWN

W E I G H T WEIGHT

1 lb . 1 \/2 l bs.

I I

PROD UCT

B L U E B E R R I E S

B O Y S E N ­B E R R I E S

P E A C H E S

R E D R A S P B E R R I E S

R H U B A R B

S T R ,AW ­B E R R I E S

PRODUCT

S C A L L O P S

O Y S T E R S

S H R I M P

BIRDS EYE FRU I TS A ND BERRIES

DESC R I PT I O N

H a n d-picked to insure finest, perfectly ripened berries. Hand-sorted to el imi­nate a l l imperfect ones.

A wonderful ly flavored, big berry, p ractica l ly seedless. A cross between a blackberry, loganberry, and raspberry.

O rchard-ripe peaches, carefully select­ed. Peeled and sliced, with syrup a d d ­ed. A l l rea dy t o serve.

Care in picking ond packing results in perfect berries, with natural flavor and rich, red color.

Perfectly ripened, fine-fla vored sta lks -selected, cleaned, and cut in l - inch lengths. Ready to cook.

Cleaned, hulled, sliced, and sugared­these sun-ripened berries have rich, red color and full flavor.

B I R D S EYE S H E L L F I S H DESCR I PTI O N

Tender, sweet, sma l l sca l lops-aver-age 25 to 3 5 in packa g e.

Medium size, fine-flavored-averag e 2 0 t o 24 i n package. Ready t o serve.

Uncooked, g reen, headed shrimp-av-era g e 20 to 24 in packa g e.

S I Z E OF FREEDOM

PACKAGE FROM WASTE

1 1 oz.

1 3 oz.

1 6 oz.

1 3 oz.

1 4 oz.

1 6 oz.

B I R D S EQ U IVALENT

EYE BEFORE

W E I G H T PAC K I N G

1 2 oz. 1 pint

1 2 oz. 1 pint

1 2 oz. 3.4 l b .

C O U N T R Y Plum p, tender birds, cut i n 1 0 pieces-S T Y L E F R Y E R S thoroughly cleaned. Gib lets wrapped l\f2 to 2\12 l bs. sep a rately. Ready for the pan. 2 l bs. 3 l bs.

R O A S T I N G Ful l -breasted, plump, young birds-C H I C K E N S cleaned and drawn, pinfeathers re-

2\12 to 4\12 l bs . moved. Ready to roast. 3 l bs. 4 l bs.

F O W L F O R Selected mil k-fed fowl, p lump, meaty, F R I C A S S E E and tender-thoroughly cleaned a n d

2 l bs. 2\12 oz. cut in 9 pieces. Ready to cook. 2 \12 l bs. 3% l bs. to 3'.4 l bs .

T U R K E Y S Plum p, e xtra -meaty, selected Northern 9 to 1 8 l bs. birds-cleaned and d rawn. Ready to

stuff and roast. 9 l bs. 1 2 l bs.

All Birds Eye Poultry is U. S. Government Inspected.

BIRDS E Y E MEATS

B E E F-Al l Birds Eye beef cuts are from selected fully developed, young corn-fed steers. Birds Eye beef is ca reful ly aged to insure fine flavor and texture. It is trimmed of excess waste so that every ounce you buy reaches the table. Your B irds Eye Frosted Foods dealer will g l a d l y help you to select the cut of beef you desire for any meal and you can be sure of g etting guaranteed uniform qual ity a lways.

S T E A K S : Sirloin . . . \12 inch thick, 1 inch thick bone-in, 1 inch thick boneless, and 1 \12 inch th ick boneless. Tenderloin • . . 1 inch thick. Rump . . . 1 inch thick.

R O A S T S : Sirloin, Rib, and Pot Roasts.

C H O P P E D B E E F, C A LV E S ' L I V E R , B E E F F O R S T E W , S U P P E R S T E A K .

L A M B - Only fully d eveloped, selected, genuine spring lambs a re used in packing Birds Eye cuts. You can be sure of the finest qua l ity. Chops are wra pped separately and roasts come in va rious sizes to meet family requirements.

L A M B C H O P S , loin a n d R ib; L A M B L E G S , Whole or H a lf; L A M B F O R E Q U A R ­

T E R R O A S T S ; L A M B F O R S T E W .

P O R K - Birds Eye pork is selected from strictly fresh, g ra in-fed young p igs . Each cut is the finest qual ity, always guaranteed to satisfy.

P O R K C H O P S , Center and End Cut; P O R K L O I N R O A S T S ; S A U S A G E L I N K S .

WHEN COMPARING PRICES, REMEMBER THA T ALL BIRDS EYE MEATS ARE TRIMMED AND EXCESS WASTE REMOVED, BEFORE YOU BUY.

The above products and package sizes are subiect to change from time to time.

63

I N D E X O F R E C I P ES

F I S H D I S H E S Page

Ba ked Fish . . . . . . . . . 32 Baked H addock with D ress i n g 34 B a k e d M ackerel w i t h D ress i n g 36 Baked Sa lmon, Russian Sty l e . 37 B ro i l ed F ish . 32 Cod Baked with Tomato Sauce 33 Cold Salmon with Cucumber Sauce . 37 Crea med Perch a n d M ushrooms 37 Cu rry of H a l i but . . 35 Fish Chowder . . . . . . 35 Fish Souffhi S u p reme . . 33 Fisherm a n ' s D i n n e r . . . 34 Flounder with Anchovies . 38 Flounder with S p i n ach . . 38 H addock Baked with C h eese 35 Haddock Loaf 35 H a l i b ut T i m ba l es 36 Je l l ied Sa lmon Loaf 37 Mackerel P iquan t . 36 Mackerel with Bacon a n d Onions . 36 M a n h attan Fish Chowde r . 33 Pan-fried Fish . . . . . . . 32 Perch Baked with Tomato . 38 Perch with Almond Sauce . 37 Timetable for Cooking Fish . 32

F R U I T D I S H E S

Bava rian C ream Pies Bava rian C reams, B i rds Eye Bava r ian Ice Box Ca kes Bava rian Pudding, Fru it Sauce .

B lueberry Cobbler . . . B lueberry P ie . . . B lueberry Puff Pudding . Boysen berry Angel P ie . Boysenberry Cobbler . . . Boysenberry Shortcakes Cockta i ls , Fruit . . . . . Ice Box Cakes, Bavar ian Je l l ied B i rds Eye Fru its . K i rsch B i rds Eye Berries . M a i n e B l u e be rry Cake . . Mo usse . Peach and Strawbe rry Mold Peach Angel P ie . Peach Cobbler . . Peach Ice Cream Tarts • .

Peach M i n ute Tapioca Peach Mousse, B i rds Eye . Peach Puff Pudding .

24 24 24 29 23 29 28 28 23 25

27, 29 24 23 27 30 24 27 28 23 25 23 24 28 25 Peach Shortcakes . .

Pies Raspbe rry Angel P ie . Raspbe rry Cobbler . . . . . Raspbe rry G lace Lemon P ie Raspbe rry M i n ute Tapioca . Raspbe rry Puff Pu dd in g Raspbe rry Sherbet, B i rds Eye . Red Raspbe rry Mousse .

18 , 24, 26, 28, 29 28 23 26 23 28 30 24 25 25 29 28 30 25 28 25 30 24 25 28 26

Red Raspbe rry Sh ortcakes Rhub arb Com potes R h u barb Mer ingue Pie . R h u bar b Puff Pudding . Sherbet, B i rds Eye Rasp berry . Shortcakes Strawberry Angel Pie Strawberry Ice Cream Tarts . . Strawbe rry M acaroon Cream . Strawberry Mousse Strawbe rry Shortcakes . . S u n d a e Sa uces, B i rds Eye . Tropical R h u barb

M E AT D I S H E S Page

Ba ked Ca lves' Liver 61 Ba rbecued Meats . 60 Beef a Ia L indstrom 58 Beef and Ca bbage Rol ls 60 Beef and L a m b Stew . . 57 B e e f w i t h Sau erkraut . 60 B i rds Eye M ixed G r i l l . 58 Cassero le of Beef a n d Spagh etti 57 C h i l i con Carne . . . 6 1 Devi led L a m b Chops . 6 1 Fricassee o f L a m b . 58 H u ngarian G o u l ash . 58 H u rry- u p Beef Stew 61 La m b Chops with M i n t . 58 L a m b en Casserole 59 L i m a Bean and Sausage Cassero l e 59

· Meat Loaf . 57 S t e a k D i rect ions, B i rds Eye 56 Swed ish Meat Ba l ls 6 1

P O U LT R Y D I S H E S

Ba rbecued Ch icken . . . . • . . 49 B l a n keted Ch icken . 52 B ra ised C h icken . . . 49 Broi led C h icken , Acco m p a n i ments for 48 Broi ler with Oyster Stuffing 52 Bru nswick Stew 53 Chestnut Stuffi ng 51 Ch icken a Ia K i n g 54 Chicken a n d H a m Nether lands 51 Ch icken a n d Potato Salad . 54 Chicken en Casserole . 50 Ch icken Lu ncheon Pancakes 53 Ch icken M a rengo . 52 Ch icken M ushroom F i l l i n g . 53 Ch icken Paprika . . . 49 Corn B read D ressing . . . . 53 Delmon ico Devi led C h icken . 50 D i rections for Us ing B i rds Eye Poultry 48 Fried Chicken, Southern Style 48 S m othered Ch icken with M u shrooms 52 Spa n ish Fricassee of Ch icken 5 1 Turkey a n d Fixings, B i rds Eye 54 Tu rkey Tetra z z i n i 51

SAUCES F O R F ISH AND V E G E TA B L E S

Almond Sa uce . 37 Bacon Ch eese Sauce . 20 Bec h a m e l Sauce . 2 1 Butter Sa uces f o r Fish . 32 Celery Sa uce . . . 35 C h i l i Cockta i l Sa uce 40 Cucumber Mayo n n aise . 37 C u c u m b e r Sa uce . . . 3 7 Cu rry Sa uce . 2 1 Easy H o l l a n d a ise Sauce 21 M u stard Cockta i l Sauce 40 Savory C h eese Sauce . 1 1 S o u r C ream Sa uce . 21 V i n a igrette Sauce 21 White Sauce for B i rds Eye Vegetables 8

S H E L L F I S H D I S H E S

Broi led Scal lops with Bacon 42 Creamed Oysters a n d M us h rooms . 40 Creamed S h ri m ps and Peas 46 C reole Shrimp Salad . 45 Flounder Stuffed with Oyste rs . . 46 Fried Oysters 42 Fried Sca l lops . 42 L ima Beans and Shr imps au G rat in . 43

S H E L L F I S H D I S H E S , continued Page

Oyster Ba ked Potatoes . 4 1 Oyster Cockt a i l s . . . . 40 Oyster Stew . 4 1 Oysters, Ba l t i more Style 40 Oysters l n d i e n n e . 4 1 Oysters Rockefe l l e r 42 Pan Roast of Oyste rs . 40 Pigs in B l a n kets 42 Savory S h r i m ps . . . 44 Sca l lop B isque . . . 4 1 Scal loped Cod a n d Oysters . 45 Sca l lo ped Oysters . . . 42 Sca l l o ps Continental . . 44 Scal lops F i l i p p i n i . . . 43 Sea Food a I a Newburg . 4 1 Seasoned S h r i m ps . . . 46 S h r i m p C l u b Sandwich . 45 S h r i m p Cockt a i l s . . . 40 S h r i m ps a n d Rice Louis iana . . . 44 S h ri m ps and S pagh etti Seashore • 46 S h ri m ps in B l a n kets . 45

V E G E TA B L E D I S H E S

Asparagus Souffhi 1 2 Asparagus with P a r m esan Cheese 1 1 B a ked L ima Beans with Bacon . 13 B a ked S q u a s h w i t h Sausage L i n ks 20 B rocco l i Souff lti . 1 5 B rocco l i with O n i o n Sauce 1 4 B rocco l i w i t h Toasted Almonds . 1 5 B ro i led M u s h rooms . . . . 4 8 B roi led Tomatoes . 48 B russels S pro uts, Creamed Chestn uts 15 B uttered B i rds Eye Vegetables 7 C a u l iflower a Ia Romana . . 1 6 Corn a n d Cheese Souffle . . 1 7 Corn a n d Tom ato Chowder . . 1 6 Corn P u d d i n g 16 Cream of Vegetable Soup . . 9 Creamed B i rds Eye Vegetables 7 Creamed G reen Beans a n d On ions 1 2 C reamed P e a s a n d M u s h rooms . 1 6 Creamed Vegeta bles, var iat ions . 7 C reole L i m a Beans . 1 3 Eggs a Ia F lorenti n e . 1 7 French Fried Asparagus 1 1 Fried Corn 1 6 G l azed Squash Pudd ing 20 G reen Bean Salad . . . 1 2 G reen Beans, Southern Style 1 2 L i m a B e a n a n d Corn Sa lad . 1 3 Lyo n n a ise G reen Beans . . . 1 2 M exican S p i n ach 1 9 Peas with Lettuce 1 7 Salads 9, 12, 13 , 18, 19 Savory Asparagus a n d Eggs 1 1 Savory Rice a n d Wax Beans . . 1 3 Scal loped B i rds Eye Vegetables 7 Scal loped Vegetab les, variat ions 8 Spinach a n d Bacon Souffle 1 8 S p i nach a n d Noodle R ing 1 9 S p i n a c h , Dutch Style 19 S p i n a c h i n Cream 20 Squash P ie , Coco n u t . . . 1 8 Squash w i t h Sauteed O n i o n s . 19 S u ccotash with Frizzled Ham 14 Swiss S a l a d . 1 8 Ti metable f o r Cook ing Vegeta bles . 1 0 Vegeta b le Plates, B i rds Eye 10 Vegeta b le S a l a ds, B i rds Eye 9 Veget a b les au G rat in 17 Vita m i n Sa lad . 1 9

64

Over 60 kinds of GtCJnd Foods