Sometimes we read of menus evolved under pressure, or at short notice, from the contents of cupboards which rival Mother Hubbard's in barrenness. Many of these feasts would be impossible without the lamp of a genie or the aid of a fairy godmother.

A cold chicken or a portion of a leg of mutton is usually an essential upon which to build such repasts, but there may be occasions when even such viands are wanting. For her own peace of mind every housekeeper should be prepared to meet the common emergencies which may be the result of heavy storms, sudden company, or the failure of expected supplies.

One shelf of the storeroom (not too easily accessible) should contain a dozen or more assorted cans, chosen with special reference to the preparation of a full meal on short order. With these should be kept a card of plain directions, for one's ideas sometimes vanish on such occasions. This shelf should be kept strictly for emergency use, and restocked as soon as exhausted.

Such a resort is not essential for the city housekeeper, for the corner grocery will supply her needs at short notice; but it is a great comfort in the country house, where the nearest grocery may be miles away, and its supplies not of the best.

Some housekeepers pride themselves on never serving canned foods, considering their use an indication of inefficiency. Others are not yet convinced of the wholesomeness of canned foods, and therefore decry their continual use. The cost of such foods of 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 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 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.

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.