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Show Us 2 The Emergency Shelf As "An Every Day" Shelf I i rn h.xsvi r UM.S.W i 1 i i t By JOSEPHINE B. GIBSON Director. Homi Economia Dipl., H. J. Htini Company It Is no longer true, ss k his been in the past, that the best housekeeper is the one who manufactures and create! cre-ate! everything in her own horns. Rather the ia I lie one who asaemblei most wiely what others hsvs made for her. In this way she saves her time for the accomplishment of things cutsMe the home and for the enjoyment enjoy-ment of life. It ia absolutely necessary neces-sary to make some short cuts to the required three meali a day. if one i ,ir,v, v-' firi , (tf, iv j; , r , , i , j ,y ,nt f ij -,( 1 A Ready to Serve Luncheon and Supper Dishes such aa: Nourishing Nourish-ing Cream Soups; Baked Beans i Cooked Spaghetti in Tomato Sauce t Prepared Meats and Fish Bacon, Dried Beef, Tongue, Boned Chicken, all in glass jars ; Canned Vegetables, B Salad and Luncheon Materials such as: Salad Dressing!, Mayonnaise, Mayon-naise, Vinegar, Salad Oil, Sandwich Relish; Olives, Sweet and Sour Pickles; Peanut Butter; Packaged Cheeses. ' C Desserts such as: Plum Tud-ding; Tud-ding; Fig Pudding; Canned Fruits it to Lave any time to oneself. Dedicate one shelf in your cupboard cup-board as an "Kmergency Shelf"; fill it with ready-to-serve foods which - keep indefinitely, replenish it when foods are used, and insure yourself of excellent meals at any time. The ferling of security which an adequate ade-quate sunplv cuplward gives one when the inevitable "last minute" emer-' emer-' gen ies a-ise is Invaluable. Your "Emergency Shelf" should include : (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 fresh fruits and vegetables once or twice each week, and these together with the ready-to-serve prepared pre-pared foods, will fortify you ajriinst any emergency. |