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Show Use The Emergency Shelf As "An Every Day" Shelf I'- j JOSEPHWE li. GIP.SON Diiator, Hcrrn Lcjuonics Dpt., H. . Heinz Conipaty ! U pn Linger true, as il has bct-n h. ..; pt, li'M the biit houseke.-pcr j i. . ' c -.lie in. nAr.u.'...:ture3 i;d cre- H. -.t. cvi; 'ii in h'.r o'vn home. I-..i-hr .; e w '' who assembles ih.fi v.i r.iy v. I.iu otlics have made fvr i'er. I.. tin., way she saves her time for the accomplishment of things i :!.-,i;lf l'.t home and for the enjoy- nt "f 1 l'e. It i-. absolutely neces-jry neces-jry tn rr.-ik; son-e fl'ort cuts to the r quired three mrals a day, If One i. ;o h ive ti,y tii.ic to oneself. DediMte or.e ?he?f in your cup- I. jard a. ar. "i'n.ciency Shelf"; fill It wi'.U rcudy-to-serve foods which ketp indefinitely, replenish It when foods a-e used, and insure youre!f of rx-i'll-nt rceals at anv time. The feelinp of sccnvlty which n adequate ade-quate su-ni-.' runbrifiid Kives one when the infvl'rtMe "!ar;t rninule" emergen emer-gen its a-ise is invnluaMe. Y'mr 'T.mirgency S'lelf" should Inrl jclt : A Ready to Serve Luncheon and Supper Dishes such as: Nourishing Nourish-ing Cream Soups; flaked Deans; Cooked Spaghetti in Tomato Sauce; Prepared Meats and Fish Paeon, Dried Beef, Tongue, Boned Chicken, all In glass jars; Canned Vegetables. B Salad and Luncheon Materials such as: Salad Dressings, Mayonnaise, Mayon-naise, Vincuar, Salad Oil, Sandwich Relish; Olives, Sweet and Sour Pickles; Peanut Butter; Packaged Cheeses. C Desserts such as: rium Pudding; Pud-ding; Fig Pudding; Canned Fruits (Also may be used in Salads); Packaged Small Cakes. D Seasonings and Relishes such as: Ketchup and Chili Sauce; Worcestershire Wor-cestershire Sauce; Prepared Mustard; Prepared Horseradish. Purchase fruli fruits a:id vegetables once or twi-c each wc-.k. and these together with the readv.;o--r r prepared pre-pared foods, twill fortify yon against any emergency. |