The Washington times., 1927-04-25
shredded cabbage rasns
q delightful quick salad AZ

| shelf for summer use, make a list
Of the canned and package foods
you will undoubtedly use during
the coming month, and the guam
titles of each. This will enable you
to buy in as large quantities as
you can conveniently store, and
thus save many pennies. At the
same time, you will do well to con-
slider, as well as the varitiess the
size of cans best suited to Your |
family. To Observation-Disclosures every
emergency shelf will contain canned |
pineapple, grapefruit, peaches, pears
and cherries. Canned pineapple, |
which has recently taken on a new
importance In the light of its vita |
mine content, is sold in several |
sizes and varieties. ''Sliced" pine
apple now comes in a small buffet |
size containing six slices, eight and
so on. Likewise there are small and
large slices. The crushed variety is
excellent for frozen dishes. desserts
and sauces and tidbits in diced form
are especially nice for salad, gar
nishing. and the like. Canned grape
fruit provides the fruit sections
freed Of ell membrane, ready for
use in salads or fruit cocktails.
No emergency shelf should be
without canned peas, tomatoes,
corn, asparagus, spinach and mush-
rooms and tomatoes, peas and spin
ach are good sources of Vitamine
&C." In buying canned peas, the
petits pois, or extra sifted peas, are
the most expensive and therefore
you, will probably wish to save
them for special occasions or for
garnish use only. For general use
as a vegetable, the early June va
riety is excellent. When you are
buying tomatoes, do not forget one
or two cans Of tomato PURGE and
tomato paste-both are strained to-
matoes concentrated by evaporation
and are so useful in making sauces
and the like. Asparagus is packed
both as stalks and as tips. Fresh
mushrooms are not always at hand
and it is now possible to buy do
nestle, canned mushrooms, graded
according to the size of the musn-
rooms, which are delightful IN
sauces, omelets, etc.
Summer meals are not complete
without an occasional jellied soup,
so it is always well to have several
cans or tomato, consomme, vege-
table and chicken soup on hand
for soups and sauces. And do
you know that q meat loaf can be
swiftly prepared by adding one can
Of vegetable soup containing meat
to one pound of ground meat, one
egg and one cupful Of soft bread
crumbs! and baking just as usual
at 400 degrees Fahrenheit for As
minutes. No other seasonings are
needed. Canned chicken, deviled
ham, OK tongue, fish, pimientos,
cheese, pickles, olives. sandwich
spreads, and such staples as canned
or powdered milk, dates, raisins,
gelatin, rice, macaroni, and many
Il
ual needs suggest, should also be
on hand. Be ready for any emer-
gency!
The Institute has planned sew
, eral supper menus which show how
the emergency shelf may supple
ment any meal. The following
recipes will help you in preparing
them:
ScallOped DeviIed Ham and Corn
Use two cupfuls of canned corn
and one large can of deviled ham.
Season the corn with one-half tea
spoonful Of salt. two tablespoonfuls
of melted butter, and a speck of
pepper. Arrange alternate layers Of
the corn and deviled ham in a
creased baking dish. Cover with
one-fourth cupful of buttered crumbs
and bake in moderate oven of
400 degrees F. for twenty minutes.
Raisin SunflOwer Salad
Soften one 3-ounce package of
cream cheese with two tablespoon.
fuls of mayonnaise. Heap in the
center of six beds of lettuce. Then
arrange slices of canned peaches
around the cheese to resemble a
sunflower. Garnish the cheese
with seedIess raisins and serve.
Supper Toast
Prepare two cupfuls Of medium
white sauce as follows: Melt four
tablespoonfuls of butter in the top
Of a double boiler. Add four table.
! spoonfuls of flour, and when
smooth, add two cupfuls of cold
milk, one teaspoonful Of salt, and
| one-eighth teaspoonfuI of paprika
Meanwhile flake two cupfuls OF
canned crabmeat and add one
tablespoonful of chopped pimiento
one teaspoonful of finely chopped
onion, and enough thick mayor
naise to moisten thoroughly-ab
one-third cupful. Toast one side
of six slices of bread Then butter
the untoasted side. Spread thickly
with the crab mixture and serve
with the white sauce poured over
all.
Pineapple Upside-Down Cake
Cream one-third cupfuI 81
shortening with one.half cupful ci
lsugars Beat one egg-yolls and ads