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Chapter XXXIII-Canned Goods

N these days, when a request on a postal card, will bring to a housekeeper the grocery catalogue of any of the great city stores, there is little excuse for the home caterer being ignorant in the matter of what is new and desirable in the line of canned goods. These catalogues are compiled with the greatest care and are often a revelation to the housekeeper living far from the large cities. There are, each year, many additions to the already long list of canned goods, and, with a well stocked store-room of these goods, any emergency which may arise may be met without embarrassment. An entire meal may be easily and quickly prepared, either using canned goods in connection with other materials at hand, or having the entire meal composed of food put up in glass or tin. Salted and smoked meats and fish are also excellent for the impromptu larder and too much cannot be said ir. favor of the many good and reliable brands of canned and con densed soups and meat extracts.

Canned fowl or fish, heated and served with a cream sauce may ke served in individual cases or ramekins and add another course to an otherwise meagre meal. Canned vegetables are invaluable as a ready-to-serve salad material, and canned tomatoes, the cheapest of all, make attractive jelly which may be molded in cups and used as a substitute for fresh tomato salad. Asparagus adds elegance to a simple dinner and should be served as a separate course, either hot with Hollandaise sauce or cold with Vinaigrette sauce. The same may be said of artichokes.

Macaroni should always be kept on hand together with a supply of grated cheese, as, with these materials, a substantial luncheon or supper dish may be easily prepared. Macaroni in any of its various forms is always acceptable as a vegetable with dinner. Even bread is now put up in cans, and delicious Boston brown bread should always be on the list of canned goods to be ordered, A re-steaming is all that is necessary before serving.