The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-01-04
READY TO EAT DINNERS IN TINS
AND BASKETS.

IT HRIFTy housewives regarded the
use Of canned foods purchased
L from the stores as an unforsiv-
able sin in the old days. They put up
their own fruits aud vegetables. made
their own pickles and mince meat.
manufactured IKE soap for ho,Isework.
wove rag carpets. patched quilts and
performed many other tasks which
make the life Of the busy Woman OF to-
day seem like a dream of idleness.
Canned goods in those days. like
ready made clothes. were usually poor In
quality and a great many OF them were
Injurious to health owing to the faulty
construction of the cans All that Is
changed now and canned foods seem to
be getting more in demand with house.
keepers than the fresh variety.
The Department OF Agriculture now
gives the palm TO timed foods and says
that II every family would use the
fruits and vegetables prepared in this
way there would be less illness This
may seem odd to those who believe the
freshness of such things to be their
greatest recommendation. but 1t is
fact that canning is Il means of protec-
ton against microbes.
Dust Is a great microbe carrier and
such vegetables as celery, spinach and
salads. for instance, collect and hold dirt.
They are Of course washed before being
used. but are not always cleansed as
thoroughly as they should be. They re-
quire a complete cleansing, and this
they get in the great canning factories.
where machinery performs the work.
sending them through a process that
renders them immaculate.
An important Improvement in the
production Of canned goods was to make
them available in smaller quantities
than the usual quart size tins. one firm
began the good work by putting up half
pints Of soup and now one can get jel-
lies. meats, vegetables and sweets in In
dividual quantities. Entrees are also
put up In this fashion and there are
available such things as whole capons.
roasted and boned in aspic. French
chickens in aspiC, chicken Ia king,
sweetbresds Il Ia financlere, duckling n
la sutana. salmi Of goose praised beef
a la jardiniere chicken curry. veal and
green peas and chicken pates.
Whole chickens and various boneless
meats and fish come out Of their pack
ing ready for the table. Lobster which
tastes AZ fresh Ms any just from the sea
is another delicacy and is especially con-
venient for salads. as It is free OF all
shell. Instead of using inferior foods
for canning as in the old times the
manufacturers choose the best to-day.
The price is of course higher in most
cases than that of fresh food, but when
one considers the cost Of preparation
Il may he figured that there is an actual
.{,,Sx In. 81 lao nAxp "a,
foods
Complete dinners are put UP In
baskets. These contain what Is really
dinner in cans, and a delicious one, lack
Ing nothing and having even tiny bot
ties OF sauces. bonbons and pickles
and large bottles Of wines and liqucurs.
Dainty lace edged paper napkins are
used in the packing
These prepared foods are OF course
especially convenient for motor trips
when lunch baskets are taken along
provided with spirit stoves for heating
the edibles. For camping they are adj
mirable, and for use in travel, when 1t Is
not always possible to get the kind OF
dishes desired. they are a boon to the
particular tourist.
The contents Of these baskets vary
from simple menus to elaborate din
ners. Clam broth, beef tea, clear green
turtle soup and consomme are the ia
vorite soups. as they have little or no
fat and can he used cold or hot az
preferred. Crab fakes. lobster. pate de
foie gras and sardjnes constitute the
second course and there are prepared
biscuits and cartons Of toasted bread
that these dclcacies may he served
with. The crab meat comes either i'm
the shells or without them. Chill con
carne. goose breast, potted meats,
lambs tongues, caviare and various
brands OF sauces accompany these. with
salads, fruits, sweets and cakes attrac-
lively packed.
II IL obvious that these things arc
far superior to the soggy, dried up and
tasteless foods that are provided at
many OF the eating places where rail-
road passengers are often landed un-
expectedly through some delay or hitch
In the train arrangements.