Evening star., 1942-04-23


lima beans are In the upper
brackets. however
Oranges and grapefruit are still
In season. but tangerines are over
until next winter. The shipments
of California navel oranges are
dvindling, but Valencias from both
California and Florida are moving
In to replace them. Rhubarb and
pineapples-the latter from Puerto
Rico-together with excellent straw
berries from Louisiana and Ala
barna, sum up the picture OF
rather dull fruit market. You viii
be glad to know that a report from
one of the large Hawaiian pine
apple canning concerns indicates
that supplies win be available here,
although somewhat crrtailed due
10 pack reservation by the Govern
ment. and TO the reduction of man
power on the plantation and In the
cannery, because OF defense de-
mands. The report further states
that the War Production Board has
allotted the Hawaiian pineapple in
dustry adequate tin for the 1912
pack.
Chuck roasts and picnic shoul-
ders are scheduled TO be among the
recommended buys for this week
end. Some cuts OF veal and lamb
remain high. Frying chickens,
broilers and ducks are attractively
priced, and even the delicious little
baby "squab" chickens are coming
In In large enough quantities to
insure a reasonable asking price.
Fish Is plentiful and cheap, as we
said last week, with shad, of course,
leading the field in popularity.
There is some excellent East Coast
fresh salmon about, too, fine for
salmon steaks, or for serving cold
with green cucumber mayonnaise
on the first really hot day.
A week from tomorrow the Flower
Mart on the pilgrim steps of the
Washington Cathedral will take
place--always an interesting event
to Washingtonians. For those who
are fascinated by the possibility OF
herbs in cookery this is day to be
remembered, for the herb garden of
the All Hallows Guild Is famous for
its variety of fine herbs, and many
of these will be offered for sale ut
the mart. A splendid opportunity to
stock up the herb corner In your
victory gardenl
In line with this suggestion, 1t
seems timely to print for you one
of the recipes given us by Mrs. Mary
ID. Clifton, who writes so delight
fully in Cathedral Age magazine.
In addition to being 8 writer, Mrs.
Clifton managed the Woman's Ex-
change In Santa Barbara for sew
eral years, has published several
cookbooks and compiled recipes for
outstanding food concerns, so she is
fully competent to deal with the
culinary use of herbs.
Here Is one of her suggestions:
OPEN SANDWICHES OF CHIVES
AND RYE BREAD.
packages cream cheese.
tablespoons of chopped chives.
! tablespoon heavy cream.
Few grains of salt.
Mix cheese with cream until
smooth and OF nice consistency to
spread Stir chives In with a fork
until equally distributed. Spread on
thin rounds of rye bread.
A gay little salad is made of balls
OF cream cheese made with a but
ter paddle or nodded by hand-and
rolled in finely chopped fresh pars-
ley, grated carrot, and chives with
paprika- One each is placed in
nest OF crisp water cress and may
be served on the bread and butter
plate. Use the chives sparingly,
letting the color of the paprika
predominate.
II angelica is not already growing
in your herb garden 1t is we'll worth
planting for use in making the
dainty old-faShioned confection so
popular with our grandmothers.
We owe to Eleanor Sinclair Rohde
this recipe for
CANDIED ANGELICA.
While the stalks are tender cut
them in lengths of or 4 inches.
Cover close and boil with a very
little water. Peel them and boil
again until they are green; then
dry them with a cloth. Put pound
of sugar to pound of stalks into
an earthenware bowl. Let it stand
for two days and then boil the
angelica until clear and green,
Drain In a colander. and strew as
much powdered sugar over it as
will adhere and let it dry, but not
become hard, in slow oven-barely
warm.