Evening star., 1941-11-06

SauSage-neW and unusually spicy.
This is fine tidbit for the canape
tray. There is also a smoked tur-
key spread and q smoked oyster
paste, to be used on toasted crack
ers The first fresh shipments Of
wild rice are on hand for your game
season. along with whole hominy.
At price gourmets can still find
some quarts of French and Italian
olive oil on hand. A nationally
known canning concern is now put
ting up its foods in clear glass jars
instead of tinS-since defense prof.
ects have made tin more precious
than gold. This, in my opinion, is
distinct turn for the better, as the
products look lovely. seen through
the glass, and the extra cost is neg
ligible. I always have liked to see
what I'm buying!
Included in the foods put out by
this concern are sweet sliced dill
pickles-newcomers to the list-un-
pitted Bing cherries, extra special
spiced peaches, mixed fruits for
salad, mixed vegetables for salads
or vegetable plates, whole figs-try
cooking them in their own sirup,
favored with lemon juice and serv-
ing them hot with broiled chicken
whole apricots and a number Of
vegetables. They also package their
own coffee in glass jars with screw
tops-use the jars for other things
when the coffee has gone the way
of all goodies-and they put out
an unusually good Spanish style to-
mato sauce that will do wonders to
pep up almost any meat or macaroni
dish.
We have been asked by reader
to publish today recipe for
"Borscht we present here
with. BY the way, there's an ex-
cellent Borscht put up in cans now
that only needs heating and the
addition Of a little sour cream to be
real treat. Snapper soup comes in
tins, too, and there's another that
halls all the way from Australia,
where it is made with q fish native
to that country, fine stock and
plenty of seasonings. And do you
remember we told you of that won
derful de-hydrated chicken and
noodle soup that comes in foil en-
velopes? Well, now there is COM
panion piece-a de-hydrated veg
etable soup, that is equally delect-
able But here's that recipe for
BOrscht:
"BORSCHT."
(Simple typeJ
Peel and chop very fine 2 cups
beets, l cup carrots and l cup on
ions. Just cover with boiling water
and let simmer for Is or 30 minutes
Add l tablespoon butter. 2 cups
beef stock or strong bouillon, ta-
blespoon lemon juice and cup very
finely shredded cabbage. Let mix
ture boil for 20 minutes longer, turn
into bowls or plates and top each
serving with / tablespoon thick,
sour cream.
Just a word more before space
closes in on us-our fashion editor,
who certainly gets around. left the
lOllOWlll6 4hShlO oi1 OaA ASoh SAAAS
morning:
Dear Betsy
Somehow or other-maybe it's
because I can't gain an ounce-I
found myself in the tearoom Of q
local store on Monday. eating away
furiously on chocolates with liquid
caramel filings. offee-favored fill
ings and rum-inspired numbers.
The store, as you know, gave smali
tea to introduce this new line Of
candies and they had the origina-
tor, a very charming Belgian gen.
tleman, here for the occasion to ex-
plain the processes which make this
candy distinctly different.
when we had sampled and oh-ed
and ah-ed, they produced a jar Of
baba au rum and fed US all this
famous French dessert. Twas de-
licious, a small spongy sort Of cake
in rum sirup. and I hear that in
European restaurants it's just as
much a part Of the menu as ice
cream is here. No WOnderi