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Suggestions for Reserve Supply Shelf

It is well to keep on hand, on the reserve supply shelf of canned goods, one or more soups; one or more meats and fish; one or more vegetables; some materials for salad, such as canned fruits, marshmallows, bottled salad dressing; a few desserts, such as plum or suet pudding and some of the gelatin preparations. Hors d'oeuvres and relishes, like oysters for cocktail, pickles and olives, are always useful. English walnut meats, almonds or mixed nuts, dates and raisins make an emergency dessert and crackers and biscuits in tin boxes add to the soup, salad or dessert course. Condensed milk or powdered milk is always useful.

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