Evening star., 1936-03-27
Buying Markets Needed Maintain Best Food SUI
Visits Bring Complete
Acquaintance With All
Trends in Table Sales
Weeks Best Buys in Local Well-Stocked
Markets Include Crisp Greens, Ripe Straw
berries and Luscious Honeydews

nice, crisp, raw-vegetable salad. Large,
mealy limas, unusually tender and
tasty, and fresh asparagus, which Is
much lower in price, are plentiful this
week. All types of salad greens for
the mixed Spring salad-chicory, let
tuce, endives. watercress, chives, celery
and radishes-are seen on every side.
Some merchants are even featuring q
mixed-salad bunch-a bit of every
thing, Just like the old-fashioned soup
bunch grandmother used to buy! This
Is an excellent idea-and one wonders
why it hasn't been done before. 1t is
certainly an ideal way to provide a
good salad variety for the small family
at a reasonable price!
IT'S the in-between season for
fruits, but in spite Of this there is
an interesting assortment. Citrus fruit
Is still very good. but it will not last
much longer, SO If you are planning to
make bit of marmalade, now Is the
time to make it. The grapefruit skins
are still tender and the oranges juicy.
Of you are looking for a good MARINA
lade recipe we have one) Straw
berries and honeydews, the two gen.
uine Spring fruits, are becoming more
plentiful day by day, and both have
dropped in price considerably. Pine
apple is coming in better every day
and should certainly be used more.
There is something so refreshing about
its sharp, tangy flavor! Bananas are
being received in much better ship
ments now-for a time, you know,
they were quite inferior. Apricots and
nectarines are more plentiful and
| much cheaper
THE floods affected the fish supply
to a degree, but fortunately not
for long. Bluefish and trout are run
ming good and rock and perch are
plentiful Croakers, sea bass and
steak flsh-salmon and halibut-are
also available. Shrimps are extra
fine, as is crab meat. Oysters are
picking up again. and don't forget
that the season will be over in month
or so. Make the most of them-there
are so many ways they can be served.
Delectable as they are on the half
shell-delicious served as appetizers
or as the piece de resistance -
creamed, fried or broiled they are per-
haps the most versatile of all sea
foods.
DD0TY rpc apd frverS ara yIeptif,,l
~ in the markets just now. The
jumbo broilers, something new in the
poultry line, are proving TO be very
popular. Fresh turkey is still to be
had, and it would not be bad plan
to wind up the Winter with a nice.
luscious bird for the Sunday dinner
Long Island duck, squad and keats, as
well as roasting chicken and large
capons, round out good poultry list
for current fast days. Eggs are going
down in price by leaps and bounds.
Day-old eggs are selling at some stalls
for 80 cents and storage eggs, Govern
ment inspected, are priced at 20 cents.
The open weather has also brought
! a slight reduction of dairy products,
Butter has dropped a few cents and
! cottage cheese, as well as some other
varieties. are slightly lower in price
This should be good news to those who
| like to include cheese in the regular
diet by utilizing it in au gratin and
casserole dishes. And with both the
eggs and cheese so reasonable, cheese
omelet, fondu and rarebits should
certainly dominate again in both
luncheon and supper menus.