Evening star., 1933-04-28

IF YOU wish to be able to serve
varied meals at any hour OF the
day, at any season of the year,
i you must keep your pantry shelves
we'll stocked with the necessary
working materials. The shelves must
be dry and airy and also nave some
wall space fitted with hooks and nails.
You must keep stocked with home
made pickles. preserves and sauces, as
we'll as supplies Of flour. sugar. tea.
coffee. cereals, essences, spices, corn
starch, self-rising -four and other gro
ceries in daily use.
Keep coffee, tea and all spices in air
tight cans, as they soon lose their
aroma if left in paper bags or are In
any way exposed to the air. All kinds
of flour and icing sugar, as well as
ground nuts, should be stored In air
tight cans. Earthenware jars are good
containers for salt and sugar. and
cereals that you buy by the pound.
such as rice and tapioca. Always re-
move macaroni and spaghetti from
their cardboard cartons and store
them in covered jars. All starchy foods
should be bought IN small quantlties
and stored to prevent insects getting
into them.
Arrange small jars, pots and cans,
gradual lulS III Sllt llOlll olildlI Ia AAOA'"
of the shelves to large behind. Haze
every container neatly labeltd in frort.
Keep Jars on one shelf and cans en-
another. and bottles on third. Th1
stores should be so arranged that you
can see at a glance what you are run
ming short Of The best way to insure
this is to arrange all the canned fruit
together. all canned vegetables together
and all the ingredients for salad dress
ings together. as we'll as bottles OF
ready-made dressings together.
Picnic Suppers.
One way to avoid having meals be-
come monotonous is to have a picnic
supper about twice month. Ask every
adult member of the family to con-
that he or she likes especially well.
At about 6 o'clock all the donations
should be on the table in their wrap
pings The housewife should provide
sandwiches and coffee. The contents
of the packages should be served from
the wrappings, picnic fashion, using
paper plates, cups and spoons. No one
should know what the others have
brought. and the surprises which the
packages contain will add to the fun.
Ten-Minute Recipes.
Arrange the following in separate
compartments of an hors- -d'oeuvre dish:
A. /. Baked beans and tomato sauce:
2. Sardines or smoked flllets OF
herring or mAckerel.
8. Sliced new potatoes with may
onnaise sauce.
4. Canned pimentos.
B. l. Can Of tongue.
2, Shrimps dressed with mayon-
naise.
3. Sliced beets dressed with oil
and vinegar.
4. Green pea or corn mayonnaise.
Appetizers.
I. Unsweetened waters spread thinly
with butter, then with grated Parmesan
cheese Sprinkle with cayenne pepper
to taste, then crisp and brown under
a grill.
2. Small round cheese biscuits spread
with butter. and each topped with an
anchovy fillet rolled round an olive.
3. Celd rounds of bread fried in but
ter, topped with a layer of liver paste,
then with little chopped gherkin.
l. Small strips of hot buttered toast
spread with creamed cheese and celery.
Fruit Cocktails.
l. Mix one can of grapefruit with
the juice of half lemon. Serve in
sundae glasses with maraschino
cherry in the center of each one.
2. Equal quantity Of canned grape
fruit and pineapple. Serve decorated
with cherry.
Quick Soups.
l. Serve chicken or meat bouillon In
cups with steamed egg in each.
q Dilute canned soup with stock in
stead of water, if you have it, and add
minced parsley to taste.
Delicious Pea Soup.-Cook one quart
of large green peas in slightly salted
water until tender. Drain, and pre-