Kitchen Tested Recipes from Canned Foods is a cookbook published by the American Can Company in the early 20th century, aimed at promoting the use of canned foods in everyday cooking. The book offers a wide variety of recipes, from appetizers to desserts, all utilizing canned products like vegetables, meats, fruits, and soups. It focuses on the convenience, affordability, and time-saving qualities of canned foods while demonstrating how they can be used to create wholesome and appetizing meals.The cookbook includes practical advice on meal planning and offers "kitchen-tested" recipes that were specifically designed to show homemakers how to make the most of canned goods without compromising on flavor or nutrition. It reflects the growing popularity of canned foods during the 1920s and the rise of convenience cooking, making it an important historical resource for understanding the development of food preservation and home economics in the early 20th century.