Emergency Luncheons. 59 the best quality prevents their use in other house- holds. But none of these objections are valid in the case of emergencies. No one would claim that canned foods are to be chosen when fresh ones are available, but the ease in keeping them and quickness of preparation are great advantages at times. Among the most useful canned foods are the sal- mon, shrimp, and chicken for fish and flesh ; the corn, peas, tomatoes, and celery for vegetables; peaches, cherries, and grated pineapple for fruits. The shelf should be supplied with one or two cans of each class. Where milk is not easily procured, a few cans of evaporated cream are desirable. This is unsweetened, and therefore may be used for soups. Other things convenient in the household at any time, and which should be kept on hand, are prepared flour, gelatin, beef extract, dried herbs, mushroom ketchup, or some good table sauce. A cooked salad dressing may be kept indefinitely, while a mayonnaise is quickly pre- pared when eggs, oil, -and vinegar are available. Butter, sugar, eggs, potatoes, crackers, stale bread, rice, and macaroni usually are to be found in a store closet otherwise bare. Canned salmon or chicken will give us croquettes or a casserole with rice, or may be served with a curry sauce in a border of rice, or with a cream sauce on toast. Canned chicken soup may be served as it comes, or used like stock in more elaborate soups. Peas may be served plain or sifted, and made into a chartreuse or timbale, or into a cream soup. Aspara- gus may be used in the same ways. The tomato can is one of our most faithful allies. 6o Home Science Cook Book. • It may give us a plain tomato soup, or the mock bisque, or a sauce to serve with rice, macaroni, or meat, or, combined with gelatin, we have the tomato jelly salad, available when green salads are not. With a supply of canned fruit and prepared flour a wide range of desserts is possible. The prepared flour may be obtained in small packages, or may be made at home by mixing the usual proportions of flour and baking powder. Then it is easy to have steamed roly poly pudding, fruit dumplings, and shortcakes. By the substitution of the strained fruit pulp and juice, or the grated pineapple for orange juice in an orange jelly or charlotte, we may obtain several varieties of fruit sponges or jellied fruits. Thus it is easy to see how our emergency shelf may provide several different menus — as below. The last probably requires more time for preparation than is usually at our command in most emergencies, but serves to show the possibilities of our dozen tin cans. Consomme Royal. Salmon Loaf. Timbale of Green Peas. Peach Dumplings. Scalloped Salmon. Croustades of Asparagus. Chicken Salad. Pineapple Sponge. Green Pea Soup. Casserole of Chicken. Corn Pudding. Tomato Jelly Salad. Apricot Shortcake. The School Lunch Basket. • 61 The School Lunch Basket. FEW public schools are as yet prepared to provide lunches on their premises, though several successful experiments will encourage other towns and cities to do likewise. But for many children in city and coun- try the distance from home is so great, or the school sessions so long, that the lunch basket is a necessity.

AI-modernized reading of the original text

Emergency Luncheons. 59 the best quality prevents their use in other households. But none of these objections are valid in the case of emergencies. No one would claim that canned foods are to be chosen when fresh ones are available, but the ease in keeping them and quickness of preparation are great advantages at times. Among the most useful canned foods are the salmon, shrimp, and chicken for fish and flesh ; the corn, peas, tomatoes, and celery for vegetables; peaches, cherries, and grated pineapple for fruits. The shelf should be supplied with one or two cans of each class. Where milk is not easily procured, a few cans of evaporated cream are desirable. This is unsweetened, and therefore may be used for soups. Other things convenient in the household at any time, and which should be kept on hand, are prepared flour, gelatin, beef extract, dried herbs, mushroom ketchup, or some good table sauce. A cooked salad dressing may be kept indefinitely, while a mayonnaise is quickly prepared when eggs, oil, and vinegar are available. Butter, sugar, eggs, potatoes, crackers, stale bread, rice, and macaroni usually are to be found in a store closet otherwise bare. Canned salmon or chicken will give us croquettes or a casserole with rice, or may be served with a curry sauce in a border of rice, or with a cream sauce on toast. Canned chicken soup may be served as it comes, or used like stock in more elaborate soups. Peas may be served plain or sifted, and made into a chartreuse or timbale, or into a cream soup. Asparagus may be used in the same ways. The tomato can is one of our most faithful allies. 6o Home Science Cook Book. • It may give us a plain tomato soup, or the mock bisque, or a sauce to serve with rice, macaroni, or meat, or, combined with gelatin, we have the tomato jelly salad, available when green salads are not. With a supply of canned fruit and prepared flour a wide range of desserts is possible. The prepared flour may be obtained in small packages, or may be made at home by mixing the usual proportions of flour and baking powder. Then it is easy to have steamed roly poly pudding, fruit dumplings, and shortcakes. By the substitution of the strained fruit pulp and juice, or the grated pineapple for orange juice in an orange jelly or charlotte, we may obtain several varieties of fruit sponges or jellied fruits. Thus it is easy to see how our emergency shelf may provide several different menus — as below. The last probably requires more time for preparation than is usually at our command in most emergencies, but serves to show the possibilities of our dozen tin cans. Consomme Royal. Salmon Loaf. Timbale of Green Peas. Peach Dumplings. Scalloped Salmon. Croustades of Asparagus. Chicken Salad. Pineapple Sponge. Green Pea Soup. Casserole of Chicken. Corn Pudding. Tomato Jelly Salad. Apricot Shortcake. The School Lunch Basket. • 61 The School Lunch Basket. FEW public schools are as yet prepared to provide lunches on their premises, though several successful experiments will encourage other towns and cities to do likewise. But for many children in city and country the distance from home is so great, or the school sessions so long, that the lunch basket is a necessity.

The home science cook book