THE GALLEY SLAVE’S GUIDE 9

in Drinks section.

Coffee — Ground and Instant

Cornstarch

Flour — self-rising flour and a shaker of Robin Hood Instant free-
flowing type for thickening gravies.

Gelatin — unflavoured and a variety of “Jello”, especially lemon to
use for aspic.

Jelly, Jam and Marmalade, Honey, Maple Syrup, Corn Syrup

Salad Dressing

Mixes — For rolls, biscuits, cakes, puddings, pancakes, drinks, main
dishes, etc.

Oil and Shortenings — Vegetable oil, homogenized vegetable shorten
ing, margarine and butter. Margarine keeps fresh longer than butter
and can be substituted in cooking.

Spaghetti, Noodles, Macaroni

Rice — Regular and Minute

Salt

Sugar — white, brown and icing

Tea — try “Murchies No. 10 Blend” — delicious!

Vinegar

DAIRY PRODUCTS

Butter — available in cans for long cruises

Eggs

Milk — Evaporated, condensed and powdered

Cream — Tinned heavy cream available, also whipped cream in
pressure cans.

Coffeemate
Cheese — Natural, processed in jars, grated Parmesan in tins.
SOUPS

Canned — many possible combinations. Addition of sherry at last
minute improves greatly.

Potato soup for clam chowder — brown some onion, add soup and
clams.

Cream of chicken or mushroom — useful for casseroles and curry.

Onion — useful for stews, pot roast, etc.

Bouillon Cubes or Powder — Chicken, beef or onion make quick
broth or add flavour to many main dishes when stock called for.
Watch addition of salt — use less.

Dehydrated Soups — take up less space and many are quite tasty.
Onion is a must.

CANNED MEATS

Chicken — good for salads, casseroles, curries, and sandwiches.

Fish and Shellfish — again useful for salads, casseroles, curries, bisques.
Meats, Stews and Meatballs — All right pepped up with wine, sherry.
Worcestershire, Kitchen Bouquet, etc., but still not exciting.

Maple Leaf canned ham is good — Chill before opening so it will come