The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-04-24
KNOWING WIFE
STOCKS UP FOR
SURPRISE GUEST
Canned Goods Are Essential
on Emergency Shelf,
Is Contention.

Has your husband that hus-
banriy habit Of telephoning just be-
fee he starts for home that he is
bringing guest for dinner2
Here's where your emergency
shelf will save you many an
anxious moment.
OF course an emergency shelf
must be composed chiefly of canned
products, the best meats, vegetables,
fruits and condiments, since often
there isn't time for the dressing up
and manipulating that makes
cheaper brands appetizing.
If possible, your shelf should con-
tain the makings of a full meal
soup, meat, vegetables, salad and
dessert--each article chosen for its
compatibility with other foods SO
that there Ia no effect of an i'm
promptu hit-or miss meal.
Keep Menus Handy, Too
It's a good idea to have some
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you can put your hand on them, too
This will save many precious min
utes and much bordering.
To further the company touch,
have on hand can of shelled nuts,
a tine box of marshmallows, a tin
OF extra fine salad waters, bottle
of olives, jar of mayonnaise and
a package of long keeping cheese.
Homemade catsup or chilli sauce
added to the mayonnaise will make
a Russian dressing for head lettuce.
Or the nuts and olives can be finely
chopped, combined with cheese and
made into tiny balls to be served on
lettuce leaves If the amount of let
tuce Is short and must be stretched
to go around.
Salad waters lightly buttered and
quickly toasted are particularly &C.
ceptable If the portions are small
Hot Biscuits Suggested
A can of salmon, tuna fish, crab
meat, shrimp, boned chicken, ham
or corned beef will solve the lunch
con salad or any one of these can
be made into a delicious hot dish
The fish or chicken will be salts
factory served in a l-seasoned
cream sauce on hot split baking
powder biscuits. The hot biscuits
take but a few minutes to make
If you use the ready prepared flour
or dough.
Canned soups need only to be
reheated as they come from the
can, or in some cases diluted with
milk or water to increase their vol
ume.
Macaroons can be kept almost in
definitely in tightly closed cans and
are good with canned fruit or plain
custard pudding. Then there are
the many varieties of canned pud-
dings and quickly mixed packages
of desserts that are delicious and
easy to use.
They may cost a few cents more
than home assembled pudding
would but the comforting conven-
fence of having them there ready
to open more than justifies their
cost.
Gained Goods Are Handy
Everybody knows how many va
rieties of canned vegetables there
are-asparagus tips served on toast
with melted butter poured over for
luncheon or dinner. This goes eS-
pecially we'll with fish salad for
lunch. Poached eggs or sliced hard
cooked eggs can be served on the
toast with the asparagus if a
'heartier dish is wanted and a
green vegetable or fruit salad is
planned.
Peas are good served in a thin
cream sauce. String beans, too
Corn is delicious baked like a Gus
tard with eggs and milk. Add some
pimentoes for color and flavor.
Canned spinach carefully sea-
soned with butter and lemon juice
and arranged with a garnish of
hard-cooked eggs is a rival to fresh,
and some like it better. At least,
there is no grit!