Evening star., 1936-01-28
Gourmet S Guide
BIZ LUCE EBERLY.

he very next Time you plan party
luncheon or bridge supper, or
want to give the family real treat.
do plan to have shrimp salad! Shrimp
salad?" say you. without one bit of
member that there are shrimp and
shrimp! When one makes salad with
those jumbo "curley-cues" it is bound
to be superior to the general. These
mammoth seafood tidbits have dis
tinctive flavor because they are extra
meaty and contain a little more mois-
ture than the average. One of our
local merchants who has long been
famous for his extraordinary seafood.
catering to the most discriminating of
patrons, keeps this unusual type Of
shrimp and supplies smart hostesses
with large orders for no more than
one pays for the smaller variety. 1t
seemS that this special kind are ship
ped up from Southern Mississippi
and New Orleans and are the finest
to be had. Shrimp such as these
are just the thing for the hors
d'oeuvres pix-either cold or wrapped
in a bit Of bacon and broiled! This
same merchant also keeps a tangy
seafood tomato sauce that is de.
liciously hot, it has generous
amount OF horseradish mixed in it,
as we'll as spices and hot sauces.
4 y X
| A ND speaking Of 'hot stuff"-have
you tasted those new hot" po-
tato chips that have just appeared
on the market? They have been
served at some of our fashionable
hotels and snack bars for some time,
but have never been available before
IN the stores-in fact, We know Of
only one merchant 50 far who car
ries them. The chips are regular
potato chips fried in the usual man
ner in grease to which good bit
of red pepper and paprika has been
added! The paprika slightly colors
the chips. while the pepper f1avors.
Something different for the buffet
supper or bridge party and perfectly
delicious with cream or cottage
cheese. Serve with beverages, OF
course!
WE FIND that there are number
w of new cheeses on the market.
Most Of them are the process type
those that keep in all tempera-
lures indefinitely. For the household
where school lunches must be put up
every day, or far the hostess who is
always entertaining "on the spur OF
the moment" it would certainly be
real economy to buy one Of the pound
or three pound crooks or buckets. y
One of the new numbers" that is
exceptionally good Is an uncooked
cheddar cheese rich yellow in color
and quite snappy in flavor. A "a
ounce crock sells for only $1.00. This
type of soft cheese is grand for dainty
tea sandwiches as 1t can be spread
very thin and still be sufficiently
tasty. 1t is domestic product.
WHILE browsing around recently in
w one of our downtown fruit and
health stores two items aroused our
culinary curiosity - "choyotes" and
"papayas The first is squash
and one Of the most popular vegetables
Of the tropics. 1t is prepared and
cooked Just like our native product
It should. however. We learned, be
highly seasoned and served very hot
"Papayas' are melons which are sold
by the pound. They are very similar
to our cantaloupe and are considered
health fruit because they are rich
in pepsin. They should be served
cold, as any other melon. A bit of
lemon juice tones up the piquant
flavor. California persimmons, by the
way. are unusually good just now. A
number Of the fruit stores are fea-
turing them this week.
For information concerning items
mentioned phone National 5000, ex-
tension 342.