Detroit evening times. (Detroit, Mich) 1921-1958, 1943-04-04

pElBHI, not yellow or Wlltcp
outer leaves; medium or small
sizes preferable.
Ccleriac: Large knobs or roots
with fewest cracks best; never
dirty. withcrcd; best with some
leaves on, 10 indicate freshness or
age.
Celery: Crisp. brittle. white
not too coarse fbrcd stalks; use
greenish unblanchcd as cooked
vegetable.
Chard: Crisp, intense green.
fresh, tender; choose small stalks
not heavy which are coarse with
stronger tasting leaves.
Corn: Green husi, not yellowish
or dry; moist, fresh, milky kerr
nels look for worm ravages and
miidew damage; small or medium
size, not oversize ears best buys.
Cucumbers; Solid. firm, not
puffed or with center cavity
bright fresh green; slender
shape, thin moist skin, not bulb.
Gus or warty; small and medium
sizes, not big ones. preferable.
Eggplant: Heavy for size; firm
and unwithcrcd not spotted with
brown soft spots glossy purplish
skin medium sizes generally best
buys.
Endivp (Chicory Endive) ::
Fresh, fcathery inner leaves; not
too large heads. otherwise too
coarse; watch for wilted appear
ance use inner for salads. keep
outer green leaves for soups.
Escarole: Thick white center
ribs. golden tipped fresh. dark
green.
Garlic jFlrm, well-shaped bulbs
al@ays dry, large are preferable
Kale>Fresh, dark or purple
green color good no faded yellow
outer leaves, not too big clumps
small most tender.
Leel<s: Bright green color; not
too large or coarse in size, avoid
yellowish outer leaves; young
bianehed lceks excellent boiled
vegetable mature plant for soups
and havorinEs.
Lettuce: In all varieties seek
crisp solid heads we'll headed in
shape bright green, not faded or
w}lted retain outer leaves for
soup.
Mushrooms: Fresh and moist
smooth not withered surface; not
spotted and rusty; not widowed
stems.
OIlra: High bright green color.
not TOO big or too fibrous pods,
never dry or withered.
Onions: Dry skin. never damp
or musty never sprouting; young
tender green Spring onions, util-
ize tops and all for salads.
Parsley: Bright, intense green.
not wiltcd not with soft dark
rotted leaves.
Peas: Bright green, not yellow
ing; plump and wcll-filled, not
fat; not too big and coarse; not
with sproutcd peas or else will
be tough Save pods for soup:
cook green pods with peas as
/ vegetable.
Peppers; HIGH glossy outer
skin; not soft or dark spots: firm,
good shapes large size for stuff
ing small for salads.
Radi>hes: Moist, fresh appear
ance, not pi'hy; crisp: not with
spongy hollow centers; look at
the leaves, If perky or faded.
Satisfy: Straight, well.shaped:
not with cracks or dirty; firm;
largest sizes most economical.
Spinach: Fresh, bright green.
not black.sh leaves; not too much
stem in relation 20 leaf weight
not sandy or earth": not speckled,
New Zealand spinach mot a true
spinach. thuvcs better in hot
weather than common spinach
it is a tall brauched plant of
which the top four inches are
harvested not the entire root and
! leaves as in common spinach
New Zealand spinach requires
less cooking than usual low varie-
ties; avoid paying for too much
stalk and few leaves.
Squash: Many varieties Of Sum.
mer squash: seek moist. fresh.
smooth skin, not warty or coarse:
never choose too large. prefer
ably young, tender, immature.
Use skin and all when cooking;
or CRATE off outer skin; not pare,
us skin adds greatly 70 flavor.
Tomatoes: Solid firm head. ma
tlre, not undcrripc pulpy toma-
toes slice well; juicy tomatoes
best for juice; buy when cheap
and use up for differing purposes
as the fruit ripens; spccked, soft.
bruised tomatoes poor buy at
any price.
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