Every trailer should have one or two shelves stocked with canned goods. Give the emergency food supply careful thought and consideration before the trailer leaves home. It will take care of many a cooking crisis on the road.

The trailer cook will find that an efficiently worked out emergency supply may be depended on for many a delectable impromptu meal, en route. It will serve unexpected guests and will come to her rescue when no store is in sight.

It is helpful to know sizes of cans, net contents and number of servings in each size. Following is a chart issued by the U. S. Department of Agriculture on canned fruits and vegetables:

The smallest sizes, Nos. 1/4, 1/2 and 3/4, contain, generally, such foods as devilled meats, sardines, etc. There are also fruits and vegetables in No. 1/2 (8- or 9-ounce cans, depending on the canner) which are excellent when there are only two in the family, or when combinations such as fruit salads, or other small quantities are needed. Most vegetables and berries are packed in No. 2 cans, while fruits are packed in No. 2 1/2. However, nearly all fruits and vegetables are packed in the No. 1 size as well. So it is wise to learn can sizes, and have those sizes on hand that will best take care of the family.

The most important points to remember when buying for an emergency shelf are:

1. Do not overstock, and:

2. Have food combinations that go well together.

Space is valuable in a trailer. It is most important to think twice about everything taken along, food as well as clothing.

It saves time to keep your cans arranged in a definite order. Either group all those cans together, that will go to make a pleasant meal, or group desserts together, main dishes together, vegetables together, etc.

It is a good idea to write out a few favorite menus, making use of the canned goods on hand, and paste the menus on the door of the emergency shelf closet. This may sound like going to a lot of trouble, but it will reap its reward, you may be sure.

Try to think up new menus from time to time and keep changing the emergency list. When marketing, keep an eye out for new canned products.

Keep materials fresh by using them up regularly, but be sure you replace whatever you use, at the earliest opportunity.

Every trailer family's needs and space are individual, but here are some general hints for trailer cooks:

1. One or more soups.

2. One or more meats or fish for main dishes.

3. One or more vegetables.

4. Some materials for salads.

5. A small jar of mayonnaise.

6. A few desserts and flavored gelatin preparations.

7. Several sandwich spreads.

8. A tin or package of cookies.

9. Relishes, such as olives and pickles.

10. One or more cans of fruit juice.

11. A can of evaporated milk.

12. A can of condensed sweetened milk.

13. One or more prepared flour mixtures.

14. Jellies and jams.