Imperial Valley press., 1935-11-25

various markets in the city it was
found that pork roasts vary from
20 to 25 cents, cheaper cuts being
slightly less. Pork chops, the old
standby run from 20 to % cents a
pound, and a leg of lamb will cost
1927 cents per pound.
Beef roasts for the choicer cuts
are approximately 1921 cents per
pound.
Reasons for the high cost of
meats are ascribed chiefly to the
federal reduction program and the
high taxes placed on these pro-
ducts.
Butter Up
Butter remains the only other
commodity which has undergone a
sharp increase in price, an increase
that means much to valley dairy
men. Today butter was selling in
various stores from 40 to AZ cents
per pound, the price varying al
most daily.
Vegetables remain about the same
in price except for those out OF
season. However with tender young
Imperial Valley green peas selling
anywhere from three pounds for
10 cents to 10 cents a pound, ac-
cording to quality, that vegetable
is certain to be seen on many
Thanksgiving tables. Bunch vege-
tables are still sold in many stores
at three punches for 10 cents and
other vegetables are priced accord
ingly.
Sea Foods
Oysters, either for stuffing or
for cocktails, vary, for delicious
fresh ones, from 80 to 35 cents per
dozen depending upon the size OF
the oysters.
Lobster and other shell fish
have remained stationary in prices
as have the majority of the canned
varieties.
If the traditional pumpkin pie is
to be served, the housewife will
find she has bargain dessert. The
majority of cooks prefer to use
canned pumpkin. This year many
stores are offering special prices as
low as nine cents per can for the
same variety that last year sold
for around Is cents.
Traditional Menu
Sugar and coffee are cheaper,
mince meat for pie is approximate
ly the same, staple groceries have
not increased much nor have dried
fruits for a holiday pudding.
Thanksgiving dinner usually fol-
lows the traditional menu estab-
lished by the New England fore
fathers, the homemaker using 9TH
er holidays to show her ingenuity
in planning dinner.
Soup, cocktail, either fruit or
fish, or perhaps a pretty salad,
either of green vegetables or tart
fruits, is the usual opening course,
making an effective contrast in
flavor to the main course. This is
more apt to be turkey than any
other one roast, although a few
prefer goose, chicken, or other var
ietieS of meat. The turkey is the
national Thanksgiving bird, of
course, and will grace many tables
judging by the orders markets are
receiving.
Wild Fowl
A few huntsmen have been
threatening to provide quail for
the holiday dinner but cautious
housewives are keeping in mind
the fact that it's just as well to
have a bird ordered in the market
in case the birds in the bush fail
to materialize.
In the turkey dressing the house
wife has every opportunity to
show her skill, each family having
special stuffing, celery, dry
bread, oyster, chestnut-the vari-
eties and possibilities are infinite.
Potatoes and vegetables accom-
pany the main course which may
be followed by salad if one did
not feature the opening course.
Pie, the great American dessert,
is the traditional ending to the
dinner, pumpkin and mince being
the fayorites.
Fewer Courses
Some prefer fruit puddings and
others, finding the traditional
menn rather rich and heavy, con-
clude their dinner with lighter
dessert, sherbet, fruit, or crackers
4 II.