The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-02-23
HOW TO Serve THE UNEXPECTED Guest.

(CorTelia G.. Bedtord.)

(Cornelia C. Bedtord.)
The unlocked for but welcome guest
seldom arrives at SO early an hour as
to neceSsitaSe a special breakfast. 1t
is lunch, dinner or supper which the
hostess must plan for and provide with
the air of uncOncern and cordially
which is an assurance that she is not
causing trouble in the culinary domain.
Years ago, when supplies were less
easily obtained and the store room
WIS more commodiaus, provisions were
purchased in bulk and sufficient cooked
food was usually "on hand to quickly
Set forth a goodly meal. Now espe-
eially in our cities, room is at a prem
2um and we cannot do more than I'LL
n shelf with such foods as will keep
we'll and can be quickly prepared
Heading the list should be canned
goods, First class brands should be
chosen and, fish, such as salmon, lob
ster and sardines; meats, roast beef,
lunch tongue, boned chicken, fruits of
various kinds. Seasonings or flavor
ings often improve canned goods and
are indispensable in the preparation of
left over dishes, hence a few should
be there-bay leaves curry powder,
spices, worcestershire, culinary bou-
quet, vanilla, etc. A package or two
of crackers of the various waters and
biscuit put up in small car1ms will,
in an emergency, supplement or take
the place of bread. Cheese of some
sort will help out a course; some
kinds, such aseedam or pineapple, keep
we'll and the ordinary otore Oh sese
when Uery dry al be grated and bot
tied. Such relishes as olives and pick
les are additions to a hasty lunch,
while a combination of waters, bar-le-
due, marmalade or preserved ginger
provides a satisfactory dessert.
In an emergency the re~frigerators
or pantry would naturally be FIRST Wis
tied. Careful housekeepers put aside
all bits to be used at subsequent meals
and, as far as possible, do so in such
wise to best Fl 'them for a second ap-
pearanee. Cold cereals are pressed in
to cups or mOlds to be sliced and
fried; cooked meats are freed from
bone and fat and covered to keep
moist; vegetables which are to be US
ed for salads are rinsed in boiling wa
ter and either drained or dropped in
cold water. Salad greens are wet and
kept crisp and fresh by wrapping IN a
thick wet clotE.
Some articles grow stale long before
spelling and Of these bread is the best
example. When not too old to be size
ed it makes good toast. If too stale
for this it should be placed on a pan
in a moderate, open oven until thor
oughly dry; it can then be put through
the food chopper, sifted and stored in
glass jars covered with cheese cloth,
which admits air and keeps the crumbs
from smelling stale.
The country hOusekeeper finds her
reserve stock of canned goods of even
more value than her city sister, out
she usually has the advantage Of a
abundant supply of eggs, milk
and cream. The latter, when thick,
can be whipped and made the basis of
many delightful desserts; when thin
it can be used as a sauce. Rich cakes
keep we'll and fruit Q. pound cake can
b. utilized. For lunch ~r supper it
may be served sliced with canned Or
fresh fruit. For dinner plain cake
a be u in slices, dipped in fruit
juice or wine and covered with whip
ped al Fruit cake comes from a
ten minutes repose IN the steamer as
q hot plum pudding accompanied by a
hard OF soft sauce.
Canned goods always taste better il
they are opened, turned from the cal
and exposed to the air for q couple
of hours before being used. In an emer-
gency this, of course is impracticable.
Vegetables canned in water, such as
peas, beans or asparagus tips should
be drained from the liquor in the can
and rinsed repeatedly in cold water be-
fore draining and heating in a little
butter or sauce. When canned meat
fish is to be served hot and whole
cut the top OF clean and stand the can
in a covered saucepan containing a lit
tie water; stand owe the fire until
thoroughly heated, then turn out care
fully on a platter and mask with a
sauce or garnish with green's, olives,
toast points or anything on hand.
With eggs any variety OF omelets can
be prepared. The plain French omelet
can be made and served in i've minutes