The Waterbury Democrat., 1934-05-11
Sister Mary:S Kitchen
YOU'RE READY FOR
 ANY EMERGENCY WITH A
 WIsLL-STOCkED SHELF
By MARY E.. DAGUE NEA &prvif.p Afaff Writer

Has your husband that husbandly habit of telephOning just before ne sfaris for home and hia evening meal that he is bringing a pal To take pot luck? I don't happen to have seen the records. but l should mt be surprised if this habit soIne- times figures in divorce statistics. For it's tragic to have company coming when there's not enough steak or roast for another person.
 That's where the woman with the weIi-stocked emergency shelf emerges as heroine of this little tale. Such a woman will be ready for anything, even her in-laws drop ping in unexpectedly.
 Of course an emergency shelf must be composed chiefly of canned products and here a knowledge .of inc different brands is useful. Choose only the best meats and .yeEetables, fruits and condiments 2 for the Shelf. remembering that offon there isn't time for tha. dressing up and manipulating that makes the cheaper brands attrac- tive and appeiizlng.
 We'll Stocked Shelf
 As the shelf is stocked, plan definitely just what each article viii be used for at the time Of emergency. You may have q small grocery store at your elbow but without variety to furnish we'll balanced and appetizins meal the emergency shelf misses its mission. If possible your shelf should con- tain the makings of full meal ~~-s0up, meat, vegetables, salad ana desserf--each article chosen Tor lis compatibility with other foods so that there IS no effect of an impromptu hit-Or-miss meal
 It's a good deia to have some emergency menus and recipes where you can put your hand on them, too. This will save many precious minutes and much anxi- efy if you know exactly how 10 make the most of your foods as well as how t0 prepare them.
 Keep ti,e Reserve.
 To further the company toueh, have on hand a can Of shelled nuts. tin box of marshmaliows, a tin of extra fine salad waters. n bottle of olives. jar of mayon- naise and package of n long Keeping cheese. Ilome-m made cat- sup or chill added to the mny0n- nuiss wilI make Russian dress ing 10 serve with head lettuce for 4 dinner salad that nearly every body likes. or inc nuts and olives Gnn be finely chopped, combined with cheese and made into tiny jaallH to be served on lettuce leaves if fhe amount Of lettuce is short aud must be stretched 10 20 round. Tine salad Hnfers lightly butiered and aurlgly toasted add much 10 any salad but are particularly acceptable if the portions are small.
 4 can of salmon, tuna fish, crab meat. shrimp, bonfd chicken, nam or cOfned beef will solve the luncheon salad or any one of those eau be made into delicious hot dlsb. The fish or chicken VIII be anohf satisfactory served in A well ffasoned cream sauce on h0i split baking powder biscuit. The hot blAeuits sound very planned yet take but a few minutes 70 mhks-- aaneninily if yOu use the ready prepared -four or dough.
 Canned s0unps are invaluable Fome need only 10 be relocated as they come from ths ran while others are diluted elth milk or Natef i0 increase tbff volume
 1frHlf and tegeinbirs.
 naengoOns can be kept almost indefinitely in tightly closed cans and mre good with canned fruit or q plain ensiard pudding Then IhHra are fhe many varieties Of fanHed puddinss and quickly n.lgea pnckages Of dsssefis that are delicious and easy to nse, They may cost a few cents more than a houae ahaembled pudding would, hui flie comforting convenience 0f having fh9m there ready 70 open 1nora than Justify their cost
 Tba vegetables ln cans are le+ ei0n. NeFge asparagus tipA on lonsf with melted butted poured over for lunch or dinner. This goes especially well with fish sale al for lunch. i'oached eggs or .#Ileed hard cooked eggs can he 4arted on the toast with the HsDa. faanH lf heartier hot Ash is Hnnied and a green vegetable or fruit salad is used.
 Pens are good served 10 tbin ffeaIn sauce. String DehnH' loo. Corn ls delicious baked like "A cus- fara with eggs and milk.
 hfewed tomatoes become dis- fInguiahed If tiny cubes of toast are mprinkied over the top.
 Canned spinach carefully sea. Noned wlfh butter and lemon juice and served with a earnlhh of hard cooked eNg ir n rival 10 fresh. and somn ike It better. At least. there iz no srltl