Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-03-17
AN UNEXPECTED GUEST.
How to Prepare Quick and Tasteful
Repast at Moments
Notice.

seldom arrives at so early an hour as to
necessitate special breakfast. Ii is
lunch; dinner or supper which the hostess
must quickly plan for and provide with
the air Of unconcern AMI cordiality which
is an assurance that sine is not causing
trouble III the culinary domain. Years
ago. when supplies were less easily OBJ
tanned and the storeroom was more com
modious, provisions were purchased in
bulk and sufficient cooked food was usu-
ally on hand to quickly set forth a goodly
meal. Now, especially in our cities.
room is at premium, and we came do
more than fill one shelf with such goods
as will keep well and can be quickly pre-.
pared
Heading the list should be canned
goods. First-class brands should be
chosen. and, if pressed for room, two or
three cans of a kind will be sufficient
Some good soups, fish, such as salmon,
lobster and sardines; meats-roast beef,
lunch tongue, bOned chicken, sliced
bacon. ported or devilled ham. baked
beans peas, corn and other vegetables:
fruits of various kinds. SeasOnings or
flavorings often improve canned goods
ana are indispensable in the preparation
of leftover dishes, hence a few should
be there--bay leaves curry powder,
spices, Worcestershire. culinary bou-
quet, vanilla. etc. A package or two
of crackers or the various waters and
biscuit put mp in small cartons will. in
an emergency, supplement or take the
place OF bread. Cheese of some sort will
help out q course; some kinds, such as
edam or pineapple, keep well and the or
binary store cheese when very dry can
be grated and bottled. Such relishes as
olives and pickles are additions to has
~ lunch, while combination of waters,
barbecue, marmalade or preserved
ginger provides a satisfactory dessert
In an emergency the refrigerator
pantry would naturally be first visited
Careful housekeepers put aside all bits
70 be used at subsequent meals, and, as
far as possible, do so in such wise rs
10 best ut them for second appearance
Cold cereals are pressed into cups or
molds to be sliced and fried; cooked
meats are freed from bone and fat and
covered to keep them moist; vegetables
which are to be used for salads are
rinsed i'll boiling water and either drained
or dropped IN cold water. Salad green's
are wet and kept crisp and fresh by
wrapping III n thick wet cloth.
Some articles grow stale long before
spelling, and of these bread is the best
example. When not too old to be sliced
ii makes good toast If too stale for
moderate, open oven until thoroughly
dry; 1t can then be put through the food
chopper, sifted and stored in glass lars
covered with cheese cloth. which admits
air and keeps the crumbs from smelling
stale.
The country hOusekeeper finds her re-
serve stock of canned goods of even more
value than her city sister; but she usual
~ mas the advantage of Il more abundant
supply OF eggs, milk and cream. The
latter, when thick. can be whipped and
made the basis of many delightful des-
serts; when thin it can be used as n
sauce. Rich cakes keep well and fruit
or pound cake can always be utilized
For lunch or supper it may be served
sliced with canned or fresh fruit. For
dinner plain cake can be cut in slices
dipped in fruit juice or wine and COW
cred with whipped cream. Fruit cake
comes from tei-minutes' repose in the
steamer, as a hot plum pudding accom
panied by hard or soft sauce.
Canned goods always taste better if
they are, opened. turned from the can
and exposed TO the mir for a couple of
hours before being used In cmerpen-
cics this, of course, is fmpra cticable.
Vegetables canned in water, such MS
peas. beans or asparagus tips, should he
drained from the liquor in the can and
rinsed repeatedly in cold water before
draining and heating in little butter or
sauce. When canned meat or fish is 10
be served hot and whole cut the top
OIL clean and stand the can in Il covered
saucepan containing a little water: stand
over the fire until thoroughly heated,
then turn out carefully on platter and
mask with sauce OF gariSh with
greens, olives, toast points or ANYTHING
Oh hand.
With eggs any variety Of omelets can
hp hn lnt.
can be made and served in five minutes
II there is good fire. 10 each egg add
one teaspOonful of cold water and beat
Just enough to mix. Drop about a half
teaspoonful of butter in the kissing hot
pan and shake until the bottom is even
~ creased. Season the eggs and pour
into the pan before the butter browns
Shake the pan hard over the hottest part
of the lire, using a Spatula or fork to lift
the under part as it soidifieS and so al
law the uncooked portion To fow under
meath. When the center is still creamy
and the outer part well set roll the ONE
let. let it rest for half minute, then
turn out ON Il hot dish or plate. To
transform this into fancy omect place
IN the center Il few SpGonfuis of chopped
and seasoned meat or vegetable For Il
sweet or jam omelet a teaspoonsful of
sugar is beaten with the eggs. lam
dropped in the center and. after folding
and turning ont. the Omclet is busted
with sugar and, if there is time. scored
with red hot poker
Baked eggs form good lunch dish
aud are capable of many variations. \
large or several individual dishes may be
/ used. After buttering something is added
to give special flavor-it may he onion
juice and chopped parsley, Il few drops
of Worcestershire tabasco on any sharp
sauce, few Spoonfuls of tomato or any
( ar y " e Ill. ~
meat and crumbs. Over this the eggs
are carefully broken that the yolk sac
may not be ruptured and the dish is
placed in Il hot oven until the whites are
set.
For those who live near or on the
shore oysters are invaluable. When pro-
cured on the half shell hit of butter
and Il dash If seasoning may he added
/ 10 each when placed on hot pan. thei
they are quickly roasted in hot oven.
They may he PANIED. stewed crcam,L
or lricasseed in = very few moments