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Canned Goods (P t de fois gras potted)

Pâté de fois gras potted and devilled meats and game, and fish pastes should always be on hand for the making of sandwiches, which may be accompanied by olives, gherkins and pickles in many varieties. There are all kinds of condiments and sauces for the seasoning of savory dishes.

Various fruit and cake puddings come in sizes and shapes adaptable to all families. Either the round or square cake puddings may be re-steamed, sliced, and served with either canned wine sauce or the simple canned custard pudding sauce which also comes in tin. Rice puddings and junket are also procurable for the emergency store-room.

An infinite variety of sweet crackers and wafers are now put up in pasteboard and tin which prove excellent substitutes for cake, and, with canned or preserved fruit, furnish an acceptable sweet course for luncheon or dinner. Evaporated or dried fruits, nicely prepared, around a center mold of blanc mange o cold boiled rice, make an inexpensive and attractive dessert. Plain boiled rice may also be used acceptably as a substitute for potatoes, or as a hot or cold pudding, either with or without raisins.

Prepared flours, condensed milk, chocolate and egg powder are also important items for the provident housekeeper who dreads being caught unawares.

A list of the more important articles now to be had in glass and tin has been added here for the benefit of the housekeeper not familiar with modern canned goods. Full directions accompany all goods and where cooking is necessary, recipes are furnished as well.

In using canned goods, the contents should be emptied from the can as soon as opened and allowed to stand in a cool place for an hour at least in order to become re-oxygenated. Asparagus, beans and peas should be turned into a colander and thoroughly rinsed from their own liquor. Holding the colander under the cold water faucet is the easiest and most desirable way of accomplishing this. Dried vegetables should be soaked in water several hours before cooking. Crackers and cereals should be crisped in a warm oven before serving.

Canned fruit, preserves, jellies and marmalades come in a vast variety but are so well known that it is hardly necessary to enumerate them. CANNED-Chicken, Chicken Consommé, Chicken Gumbo (Okra), Strained Okra, Mulligatawny, Clam Chowder, Ox Tail (thick), Ox Tail (clear), Mock Turtle, Tomato, French Bouillon, Consommé, Vegetable (clear or thick), Julienne, Clam Broth, Petite Marmite, Printanière, Pea, Beef, Mutton Broth, Green Turtle (clear), Green Turtle (thick).

CONDENSED-Tomato, Vegetable, Chicken, Clam Chowder, Beef, Tomato Okra, Chicken Gumbo, Consommé, Julienne, Mulligatawny, Ox Tail, Mock Turtle, Cream of Celery, Mutton Broth, Bisque of Tomato, Bisque of Oyster, Purée of Lima Beans, Cream of Peas, Bouillon, Cream of Asparagus.