THE STORE CUPBOARD

New Zealand Herald, Volume LXXIII, Issue 22465, 8 July 1936, Page 6

THE STORE CUPBOARD

TINS AND PACKETS When stocking the store cupboard several points must be taken into consideration. It should be remembered that in buying packed goods one pays for the convenience of the packing as veil as for the foodstuffs, so that they are rarely ns economical as fresh foods, nor are they a perfect substitute from a dietetic standpoint. Their great advantage is that they are ready for use at a moment's notice and at all seasons, thus providing variety when, for instance, only one kind of fresh fruit, such as rhubarb, is available. Tho inoro out-of-the-ordinary bottled or tinned fruits, such as green figs, golden berries, loganberries, and quinces, should be chosen in preference to tho hackneyed poaches and pineapple. Tinned vegetables, which are seldom as satisfactory as fresh, should bo kept to a minimum in the store cupboard. Tho exceptions are asparagus, which is cheaper and practically as good as fresh, pimentoes, and tomatoes, which can be quickly turned into tomato sauce or soup at little cost. Tinned or packet soups aro useful when an extra course is wanted in a hurry. Tho cream soups may be diluted with milk; broths and consommes with meat or vegetable stock. Here again, tho more unusual kinds should be selected. A bottle or packet of savoury aspic jelly should always find a place in the store cupboard, for with its aid remains of cold salmon, tongue, chicken, and ham, with perhaps hard-boiled eggs and vegetables, can be made into aspic moulds and summer salads. A bottle of grated Parmesan cheese keeps excellently if well corked, and is much superior to ordinary cooking cheese for after-dinner savouries, for sprinkling on "au gratin" dishes, and for flavouring sauces. Sauces like mushroom or tomato ketchup give a little extra distinctive flavour to ordinary fish dishes and white sauce. The store cupboard should also contain the ingredients for more substantial meals. When friends drop in on Sundays or holidays it is useful to bo able to turn out a glass of tongue or brawn and serve it with vegetable salad, which can also be obtained nowadays by a turn of the tin-opener. Herring roes make a delightful savoury if heated and served on hot toast, while shrimps, prawns, and lobster can form the basis of a salad or be turned into hot savoury dishes by the addition of some well-flavoured sauce. Spaghetti with cheese sauce or tomato sauce should also find a place in the store cupboard for supper dishes. Sponge cake, ratafias, and macaroons, preserved ginger, glace cherries, almonds, pistachio nuts, custard powder, and, if possible, a bottle of cooking sherry might all bo kept in stock. Then, when*the weather turns unexpectedly warm and tho planned hot pudding seems out of place, all the materials are ready for a cool and delicious trifle. Dried fruits, too, like apricots, apple rings, peaches, and figs, should be kept in stock, but in small quantities, as they do not keep for a long period.