Evening star., 1943-05-06


wartime canning and cooking book
has been most gratifying and I take
this opportunity of saying a very
sincere thank you" to the many
kind persons who inclosed welcome
word of approval of the Woman's
Page with their orders. 1t is good to
feel that we are being of assistance
nearby sections in these troubled
times, and hope that we will con-
tinue to measure up to their opinion
of us.
To get down to business again
the local market picture is bit
brighter this week in many in
stances. Although poultry is still
very tight, the meat situation seems
to have eased up bit, with notice.
ably more pork available. More
beef and veal, too, is to be found,
and even lamb is easier to obtain in
a good many markets. The change
in point values, however. will keep
many buyers from purchasing the
finer roasts, steaks and cutlets-and
the relatively little decrease in
points on other cuts and variety
meats will not prove very tempting,
or very helpful. MANY dealers, there
fore anticipate fairly light buying
for the week end and predict that
customers will turn to eggs and fish
more than ever.
Speaking of poultry-dont forget
that this is good season for
squads, and if you just MUST have
some special dish, they fill the bill
very nicely However, they are
mighty expensive and not to be had
In all markets. so you must pay
high and search for them if you
want them. But for a party, or a
particular treat for the small house
hold they do provide change and
cost no points!
Our standby. fish, is plentiful and
fairly reasonably priced, in spite of
the strong winds and changeable
weather that have caused the shad
rock and perch supply to fall off,
as against the tremendous amount
available last week There will be
enough shad, though, to go round,
dealers say. and in addition you
will find nice cod, sea bass, trout,
haddock, porgies. croakers, butter
fish, whiting and Boston mackerel,
all on the recommended list. Her.
ring and herring roe, raw shrimp
and crab meat are also available.
String beans seem to be the best
bet in the vegetable lineup, with
greens of all kinds running close
second. Some good peas are coming
In now. at a slightly lower price
than heretofore. Asparagus contln-
ues good, with nice green punches
coming from both South Carolina
and California. Some is also arrlv-
ing from Maryland and Delaware.
Onions are plentiful again, but po-
tatoes remain scarce. Cabbage from
California is not too plentiful, but
supplies of summer squash are ade-
uuate-and there are some of those
tiny Zucchini around again that are
are so good cooked whole and
dressed with herbs and lemon juice.
Excellent watercresS, lettuce of both
kinds, romaine, escarole and chic
ory are to be had; celery is a good
buy, and radishes and spring onions
practically a must" at this time of
year. Elephants and mushrooms
both of which pinch hit nicely as
main disheS-are very good and not
500 expensive.
Although the armed forces are
now using avocadoS, there are still
plenty for civilians, and with the
scarcity Of fats these oily fruits are
real help in the diet. strawberries
are good, as are plneappleS; some
markets have bananas. AND there are
more of those fine grapes from
South America that We reported last
week. Apples seem to be staying at
good quality longer than usual this
season, and for table use the Golden
Delicious Is particularly wise
choice. Pink grapefruit and navel
oranges are still to be had. as well
as the smaller fruits for juice.
X X
Here and There: The Depart
ment OF the Interior appropriately
enough. if you'll forgive the pun,
has issued a nice booklet called
Wartime Fish Cookery" ConServa-
ton Bulletin 27, Fish and Wildlife
Service Compiled by Eliza beth Full
ier Whiteman. it contains a number
Of excellent recipes for cooking
many kinds of fish and ShellfSh. in
Guiding processed fishery products
There's a good section on sauces.
and some nice menus that feature
sea food . The D. c. Salvage Com
mittee begs housewives not to let up
on their fats salvage campaign.
Fats are urgently needed and every
little bit counts . That wheat
germ product we have mentioned
before in this column is gaining in
favor all the time 1t needs no
cooking, and may be added to ce-
reals and other dishes to insure a
needed vitamins. Recently malt has
been included in the formula. to
further enhance the flavor and food
value. Thinkers-ahe predict
that after the war the present de-
velopment of powdered foods for our
fighting men will cause a drastic
change in the feeding of infants.
Children can start getting their car
rots and other vegetables as early as
10 days old, they believe Your
dress shields now are being made
with q waterproof substance called
pyroXylin-a nitro cellulOSe Develop
ment applied to cotton or rayon
fabric. instead of the rubber of the
dear old days. =. Harper's Bazaar's
current issue features one of our
rani1,nr ln,,fil L.