The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-01-22
EMERGENCY
SHELF AIDS
POT-LU CK
1t Should Contain Full Meal
From Soup to DeS-
Sert.
By Sister Mary

Do you have an emergency shelf
in your pantry? If you don't
you will find it very much worth
while to put one in. Often some
friend happens in and, because we
feel the forthcoming meal is lacking
some necessary elements, we fail to
urge her to take "pot.luck" with us.
OF course an emergency shelf must
be composed chiefly of canned prod
ucts and here your knowledge of the
different brands of canned goods will
stand you in good stead. Choose only
the best meats and vegetables, fruits
and condiments for the shelf, remem-
boring that often there isn't time for
that dressing up and manipulating
that makes the cheaper brands at
tractive and appetizing.
AS the shelf is stocked, plan def
nitely just what each article of food
will be used for at the time OF emerg-
ency. You might have a small groc-
cry store at your elbow. but without
a variety that will furnish a well bal
anced and appetizing meal the emerg-
ency shelf is lacking in its mission.
If possible your shelf should contain
the makings of a full meal-soup
meat, vegetables, salad and desert
each article chosen for its compati-
bility with other foods so that the
effect of an impromptu and hit-or-
miss meal is effaced.
Don't Repeat Flavors
In planning meals, avoid any repe-
Ution of flavors. For instance, don't
serve a cream of tomato soup fol-
lowed by scalloped tomatoes or eggs
of fish in a tomato sauce. If nuts APP
pear in the salad, don't repeat them
in the desert. If a fruit cocktail be-
gins the meal, keep away from a
fruit salad.
1t is quite seldom that a whole
meal must be arranged from the
emergency shelf-usually just an adj
ditional or company" touch is need.
ed. For this extra touch, keep a can
of nuts all cracked and picked out
ready to use, a tin box of marshmal-
lows, a tin of extra fine salad waters,
bottle of olives, jar of mayonnaise
and a package of the long keeping
variety of cheese. Homemade catsup
or chilli sauce added to the mayor
anise will make a Russian dressing
20 serve with head lettuce for a din
ner salad that is sure to please. Or
the nuts and olives can be finely
chopped combined with cheese and
made into tiny balls served on lettuce
leaves If the amount of lettuce is
short and must be augmented. The
salad waters. lightly buttered and
quickly toasted add much to any
salad but are particularly acceptable
if the portions must be stretched to
go round.
A can of salmon tuna fish, crab
meat, shrimp or boned chicken will
solve a luncheon salad problem or
the luncheon main dish. Any one of
the fish or the chicken will be most
satisfactory if served in a well-sea-
soned cream sauce on hot, split bak-
ing powder biscuit. The hot biscuits
preclude any idea of emergency, yet
take but few extra minutes to
make.
A can of rich chicken soup and a
can OF tomato soup are invaluable.
The chicken soup needs only to be
reheated without even the addition
OF water. The tomato soup requires
relocating with a pinch of soda and
the addition of milk or cream.
Lady fingers and macaroons can be
kept fresh in cans and are always
good with canned fruit or a plain
many varieties of canned puddings