The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-07-12

4
its lowest ebb.
There is only one possible solution O
the difficulty. and that is to revert Z,
the old plan OF keeping stores on hand
Modern houses are not built for tn,
storing OF large quantities Of food sup
piles, but the more restricted the &C
commodation the more need is there Z,
store Just those things which are likel,
to prove most useful.
i Concerning an impromptu breakfast
which was an unknown bugbear to tn,
housewife OF the past. we are lucky In
that we have varied supply OF read,
cooked cereals, and with these the mea.
can commence. II the supply 81 fresh
milk is limited It should be set asids
for the cereal and the supply for thu
coffee manufactured by diluting con.
densed milk (of which the store cup
board should contain several tins). Ever
the coffee need present no special dim.
Guilty. for with a good brand Of cofres
essence excellent results can be OBJ.
tanned
The substantial part OF tho repast can
be augmented by sardines, while .
timed tongue or brisket of beef makes q
noble appearance as a sldeboard dish.
falling fresh fruit, timed fruit is not
TO be despised as breakfast adjunct
and of course the good housewife keeps
marmalade or Jam as a standing item.
Then with an augmented supply Of
toast. even the most fastidious guest
will not feel Ill used.
With the more substantial repasts of
lunch. dinner or supper. the value of
a we'll provided store cupboard becomes
more apparent. for It then becomes an
easy matter to elaborate a homely meal
into one Of a more dainty nature. II is
impossible TO draw up a standard menu,
for there are so many tastes and purses
10 be considered: but from the hints
now TO be given the clever housewife
can make a selection to meet her own
particular case.
Soup makes a good beginning for any
OF the heavier meals and is restorative
to the tired traveller who has Joined
the family party. With soup as n foun-
dation. other food Is In less demand.
and sometimes the addition OF soup
alone will save the situation. II there
Is 10 soup on hand, and no stock where
with to prepare It. there are many ways
of making soup In a hurry. Milk boiled
for a few minutes with grated potato
and onion, and favored with mace, salt
and pepper. leaves little to be desired
even by an epicure. Bovril or meat es-
| sence diluted to the proper strength,
and boiled for few minutes with Ital-
ian paste or broken vermicelli furnishes
forth clear soup, and there are many
excellent kinds of desiccated soup, Of
' various fiavors. which can be prepared
in ten minutes by the addition OF boil
ing water only.
Tho providing OF an tmpromptu fish
course presents greater difficulties. I'M
less there Is supply Of salad material
on hand. Then salmon, lobster or funny
can be served invitingly as a fish salad
Here again the store cupboard is of
service, not only for producing the
timed fish, but also for the supply of
salad oil or ready mixed salad dressing.
Failing "a fish salad. Il Is well for this
course TO fall back upon an egg dish.
In those parts OF France and Germany
where the Ash supplies are scanty II IL
"a usual thing to provide a dish of eggs
in place OF fish. and English people, sc-
customed TO a monotonous serving OF
eggs, greatly appreciate tho change.
Then why not provide the same salts
faction In our own country, since egg
dishes are more economical and just
as nourishing? y Omelets, scrambled
eggs, are only other names for variety,
while the numerous ways OF serving
hard boiled or baked eggs form serious
rivals TO the better known omelets.
To augment the supply OF vegetables
at a minutes notice is not an easy mat
ter; but II the larder contains a good
stock OF frying fat the difficulty dis
solves. for II takes very little time TO
prepare dish of Clipped potatoes, than
which there Is no more popular method
Of cooking them, since they accord well
with meat, game and poultry no matter
whether hot or cold.
While the meal Is progressing thus
far Pandora OF the kitchen can turn her
attention to the preparation OF an i'm
promptu sweet and savory. Timed
fruits are her hope. but served alone
they make an embarrassing dish. With
Just "A small tin of fruit as foundation
fresh fruit sliced and favored with
little liquor or rum will be transformed
with magic speed into n fruit salad. A
sponge cake, no matter how stale. when
made into crumbs and moistened with
milk and favored with a little sherry
makes a dainty sweet II the mound OF
II in glass Is coated with Jam and
surmounted with whipped white OF egg.
Pancakes and fritters are also good
friends in the time of need, and that
there need not be monotony in making
them can be proved by a study OF any
cookery book.
For tho savory. the cook who has
anchovies or sardnes or a bottle Vt
grated Parmesan has nothing to fear.
With slices of bread or toast stamped
to the right size and shape with
cutter there Is the foundation for an
Infinite variety OF savories. and cookery
book lore must do the rest.
Perhaps II is at tea time that the I'M
expected guests most abound but most
housewives are accustomed to this kind
of visitor, Usually the ordinary sup
plies furnish forth cake and bread and
butter. With very little trouble tho
plain tea can he elaborated. It requires
only few minutes to mix and bake
milk rolls and scones, which are always
at thelr best II served piping hot. Fail
ing this. hot buttered toast is always
"a possibility, and particularly II the
X itchen ia nroyided with "a gas stoya