Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-06-21

S0meStmeo We read OF menus ov0lveQ
under pressure, or 1t short notice, nom
the contents Of cupboards which rival
Mother Hubbard's In barrenness. Many
Of these feasts would be impossible with
out tho lamp Of genie or the aid OF .
fairy godmOther. Doubtless their only
foundation Il the lively Imagination OF .
space writer, bat they may serve good
purpose In showing 40 how TO turn to
good account whatever the occasion
offers.
A cold chicken or portion Of Lex OF
mutton II usually IN essential upon
which to build such repasts, but there
NAV be occasions when even such viands
are wanting. For her own peace OF
mind every housekeeper should be pre-
pared TO meet the common emergencies
which may be the result Of heavy storms,
sudden company, or the failure OF ex.
pected supplies.
One shelf Of the storeroom (not too
easily accessible) should contain dozen
or more assorted cans, chosen with
special reference to the preparation for
full meal on short order. With these
should be kept card OF plain directions.
| for ones Ideas sometimes vanish on such
occasions. This shelf should be kept
strictly for emergency use, and restock-
ed as soon a. exhausted.
Such resort IL not essential for the
city housekeeper, for the corner grocery
can supply her needs at short notice {;
but Il is great comfort In the country
house, where the nearest grocery may
be miles away, and Its supplies not
Of the best.
Some housekeepers pride themselves
on never serving canned foods, consider
| ing their use an Indication Of inefiiciency.
Others are not yet convinced OF the
wholesomeness Of canned foods, and
therefore decry their continual use. The
cost Of such food of the best quality pre-
vents their use In other households. But
none Of these objections are valid Ia the
case Of emergencies.
No person would claim thst canned
foods are to be chosen when fresh ones
are available, but the ease In keeping
them and qlickness of preparation are
great advantages at times.
Among the most useful canned foods
are the salmon, shrimp and chicken; the
corn, peas, tomatoes and celery for veg.
etsbles; peaches, apricots and grated
pineapple for fruit. Our shelf should
be supplied with one or two cans OF each
class. Where milk Is not easily procured
few caus Of evsporated cream are de-
sirsble. This IL unsweetened, and there
fore can be used for soups. Other things
convenient In the household at any time,
and which should be kept on hand, are
prepared -four, gelatipe, beef extract,
dried herbs, mushroom ketchup, or some
good table sauce. A cooked salad dress
ing can be kept indefinitely, while q
msyonnaise Is quickly prepared when
eggs, oil and vinegar are available.
Butter, sugar, eggs, potatoes, crack
ers, stale bread, rice and macsroni usu-
ally are TO be found In q store closet
otherwise bare.
Canned chicken will give Us croquettes
or casserole with rice, or II may be
served with curry sauce In border OF
| rice, or with a cream sauce on toast.
| With q can Of celery and one OF chicken
an excellent salad may be served.
Canned chicken soup can be served rs
II comes, or used like stock In more
elaborate soups.
Peas may be served plain, or sifted
and made into chartreuse or timbsl, or
into = cream soup. Asparagus can be
used In the same ways.
| The tomato can Is one Of our faith
full allies. II may give US plain tomato
soup, or the mock bisque, or sauce to
serve with rice, macaroni, or meat, or
combined With gelstine We have the
tomato Jelly salad, available when green
salads are not.
The country housekeeper can have
lettuce at hand, II she will, for nearly
half year.
With supply Of canned fruit and pre-
pared -four wide range Of desserts Il
possible. The prepared -four can be OBJ
tanned In small packages, or may be
made at home by mixing the usual pro-
portions Of -four and baking powder.
Then II IL easy to have steamed roly
poly pudding, fruit dumplings and
shortcakes.
| By the substitution OF the strained
fruit pulp and juice, or the grated pine
apple for orange juice In an orange jelly
or charlotte, We may obtain several
varities Of fruit sponges or jellied fruits.
Thus II Is easy TO see how our emer-
gency shelf may provide several different
menus-as below. The last probably
requires more time for preparation than
Is usually at our command in most emer.
gencies, but serves to show the posi-
bilities Of our dozen cans.
Consomme Royal
Tfmbal OF Green Peas.
Il