Evening star., 1943-03-29
Meat
Continued From First Page J

PdRe.J
quarters of beef hanging in the
cold storage room, but no meat in
the display trays. Morris Shulman,
manager, said he intended to cut
the meat only when customers came
and asked for it. Up to 1915 m
not q single patron had appeared.
Herman Finkel, manager of the
stores dairy and delicatessen coun-
ter, said practically all his stock
whether or not it was on the ra-
toned list, fell prey to the public S
buying spree over the week end. He
had TOO pounds of butter on hand
this morning, but not a customer
had appeared during the first hour
and half.
All OF the Giant stores, it was re-
ported, have been instructed to build
only small displays of goods from
now on, under the theory that Gus
toners with coupons will ask for
what they want If they don't see it.
1t is no longer desirable, it was said,
70 attract the attention of customers
TO large displays of products when
they can buy only nominal guam
titles.
9 The Safeway store at Georgia
avenue and Morton street NV. had
small amount of beef on hand
but no veal, lamb or pork. Meat
clerks reported the few customers
who showed up were not too familiar
with rationing regulations and were
allowing the clerks themselves to
tear the required number of coupons
from their books.
All the cheese in the store was sold
out last week, it was reported, but a
new supply had arrived and was
being put on display.
Many butchers were still worried
about the problem of cutting meat
to the exact weight asked for by the
customer. Dealers were afraid MANY
customers would not accept cuts
which exceeded the precise size be-
cause 1t would cost them additional
coupons.
Restaurants were reminded by the
OPA that they, like housewives, must
present red coupons from now on
before they can buy meat. butter,
cheese and similar products. OPA
said it had discovered some mis-
apprehension among restaurant
owners and institutional users who
thought they had another two weeks
OF unrationed buying ahead of them.
Restaurant Formula Set Up.
Restaurants must apply to their
local rationing boards to obtain their
allotments OF points for the newly
Iatloned products. A formula has
peen set up based on the number
OF customers they handled last
december and the total volume of
business. Local boards have been
authorlzed to grant temporary
rations until this fomula can be
applied. WA w
Price Administrator Prentiss M
Brown today commended restau-
rants and other public eating places
1or the manner in which they have
Co-operated in the rationing pro-
gram. He said. Instead of seeking
special concessions they are answer
ing the wartime challenge with
typical American ingenuity by de-
veioplng new menus that will econ
omlze IN the use of rationed foods. ;"
While OPA does not dictate the
manner IN which their allotments
OF the rationed food commodities
are TO be used" Mr.. Brown ex-
planned, chop houses, restaurants.
clubs, hotels and other public eating
places that built patronage on the
size and quality of their meat courses
simply will not be able, under war
time rationing, to continue to serve
large steaks. or large portions OF
ham and thick chops"
zhs oPA director said he did not