Evening star., 1943-07-15

The hope that they will have ade-
quate supplies of lamb and veal for
this week end, few, If any, expect to
obtain beef, and there will be very
little fresh pork available. Some
markets will feature few fresh
picnics, and colo cuts, with bacon
and fatback, the only other plentiful
items. The early part of the week
there were more meat sundries to be
found than has been the case for
some time, but supplies of these were
not expected to last until the week.
end buying. There are some squads
to be had at the speciality stores, but
chickens continue scarce to nom
existent in most markets. If you get
up bright and early, and have a
stroke of luck, you may be able to
snag a fryer after a good search, but
the chances are none too good, ac-
cording to present indications.
To add to the housewives woes,
fresh fish, on which ceiling has
now been placed, has become mighty
scarce this week. Hardly any ship
ments at all are coming in from the
North. where, although the waters
have plenty to offer, little fishing is
being done at the moment. Crab
meat and fresh shrimp are scarce
and expensive, and soft crabs, usual
" so plentiful at this time OF year,
have been almost out of the picture
for the past week or 10 days. About
the only local fish said to be arriving
in any real quantity are croakers
and a few Norfolk spots. If you
want to pay the price. you can get
fresh salmon at some of the luxury"
markets-but it takes an awful
whack at the budget, as does fresh
lobster meat.
So it looks like a week end of real
belt tightening for most OF us.
Green peppers stuffed with cottage
cheese, seasoned with herbs and
Worcestershire sauce, a cheddar
cheese Souffie, or welsh rarebit, cur
ried baked eggs, baked beans with
bacon or salt pork, croakers sauteed
with melted butter or margarine and
a handful of blanched almonds for
added richness and proteins, cas-
serole of corn, green peppers, bacon
and tomatoeS-au these will have
to constitute your main dishes In
lieu of the juicy roastS and succu-
lent chops of happier days.
And, of course-potatoes Every
one is urging US to eat as many
potatoes as we can while they are
plentiful and crowding the markets
everywhere. So you had best dig
out your pet cook book and try
out the recipes in the potatoes"
section, to be sure of giving your
family q nice variety in this filling
food. AS we mentioned last week.
you can make SO many unusual
dishes with potatoes that it is al
most crime to serve them day after
day in the same humdrum ways.
Other vegetables, and also fruits,
are a bit Scarcer this week than
they have been, dealers say. Fresh
produce is tricky thing to deal with,
of course, because so many factors
enter into its distribution-from the
weather, lack of labor for harvest
ing, to transportation, supply and
demand. And now, apparently, the
fixing of price ceilings is making
itself felt in a number of instances,
too.
Your best bets in the vegetable
line are cabbage, tomatoes, corn,
snap beans, lettuce, carrots and
cucumbers. Iceberg lettuce par
ticularly is more plentiful and a
bit lower in price than it was last
week. Green peppers and beets are
reasonable, but peas are very high
and rather scarce. There are some
lima beans in the pod to be found,
together with good eggplant, akra,
turnips, celery DIETER and lower
than it has been), broccoli, though
not much caulifloWer chicory, eSCa-
role, spinach, turnip tops, kale,
rape and mustard greens. Cook
your fatback with any of these
greenS.) Onions still are very
scarce, but there are plenty of the
spring" type about.
A shipment of bananas came in
the middle of the week, and there
are good plums, seedlesS grapes,
pineapples. mangoes, apricotS, fresh
figs, few nectarines, excellent
peaches, green apples (hlgh Tor this
commodity at this time of Year,,
oranges, lemons, lines, California
summer-type avocados, cherries,
cantaloupes, honeydews and the
various berries to make up good
fruit list, But you won't find any
of them inexpensive, we warn you!
There is still some rhubarb to be
found, and it is the one item that
Is selling reasonably.
X X X
Here and There: Soldiers on
~ hours leave or furlough won't
have to spend precious time at
ration boards, says a Government
release. Under a new arrangement
they can obtain an application be-
fore leaving camp and give it to the
hand that feeds them at home.
Fifteen days are allowed, after the
furlough's end, for turning the ap-
pucation over to the local ration
board for the necessary certificate or
stamps. Seeing Eye dogs, or
similarly trained CANNES, may have
meat rations. Blind persons who
use such animals may obtain up to