Evening star., 1943-11-04
Report to the Housewife

Turkeys are here In many local
markets, as you have probably dis
covered, at long last. It's a nice
feeling to know that you can have
your share of the great American
bird and enjoy it, knowing that
because you didn't have it earlier
In the season our boys on all the
fighting fronts will have their ira
dltional turkey for Thanksgiving
and Christmas! Both hens and
toms are available herewith prices
most reasonable, especially for the
very large birds. And don't over
look the fact that there is lots of
delicious fat on turkeys-fine for
cooking!
1t is going to be a big week end
for all poultry, dealers predict, as
and similar meats is over until more
points can be saved up. To meet
the expected demand there are good
stocks of chickens-fryers, bakers
and stewers: turkeys, as we said
before; squads and guineas (both in
the luxury bracket. A very few
markets have some ducks, but that
is the exception rather than the
rule
Fish, too, will be popular this
week and next, and it's good news
that supplies are somewhat easier
than they have been. You'll find
white perch, Spanish mackerel,
croakers. rockfSh. Norfolk spots,
mullet and the frozen filleted fish
among the recommended buys.
There are few, if any, scallopS
available because they have been
snatched up for Qulck-freeze
processing, but your old standby,
shrimp, is on hand, and you can
get some Holsters and crab meat at
a price. Oysters and CLANS are
also available, of course.
Meat dealers will have adequate
supplies Of most meats on hand for
those who wish to buy, and among
the doWn-to- earth, loW-point items
especially featured this week are OK
tails, neck bones and plgtalls. Next
week the attractions will be fresh
beef tongue and beef hearts, One
of the local chains offers its GUS
toners excellent recipes for making
Use of these meatS-a very helpful
service in these times of new and
strange ito most of uS) foods!
Produce supplies continue good,
with nice variety, and prices remain
about the same as last week, with
the possible exception of tomatoes,
which are scarcer than they have
been and cost more. All the green's,
such as turnip,, mustard, collardS
spinach and kale, are plentiful and
very good White potatoes, pump
kins all the squashes; white. green,
red and Savoy cabbage are good
buys. along with celery cabbage and
CaulifloWer. There is some good
broccoli to be had, and more BruS-
sells sprouts have come in. Egg
plant, green and red peppers, few
little yellow tomatoeS--a surprise
shipment found only in a few mar
ketS-cucumberS and lima beans,
with excellent green beans round out
a colorful group. Peas are scarce
and high but of superior quality
when you do get them. The root
vegetables of course, such as beets,
satisfy, turnips, parsnips and car
rots. are always good buys. Don't,
by the way, turn up your nose at
topless carrots, say the experts.
They have Just as much food value
AS the punched carrots with their
green, feathery tops and are rich in
that so-important vitamin A
Good pineapples, pomegranates
persimmons, Tokay grapes (espe-
Clallv flnel, bananas, ruSset pears
Casaba melons, some fresh figs and
excellent Florida grapefruit are rec
commended. Florida oranges have
been scarce and not too good, bur
better shipments are expected by
next week.
Here and Tkere:The Nation
sl Livestock and Meat Board have
issued neat little leaflet containing
recipes for using kitchen fats. Nicely
illustrated and very complete E.
When YOU 60 cheese hunting, even
If YOU can't find your favorite ched-
dar or Swiss, YOU may be lucky
enough to run across one of the de-
lcious little baby goudas made in
Wisconsin. They cost relatively few
points, and provide you with a whale
of a lot of food values . In order
that the English boys and girls get
better picture of their American
colleagues, 81 Schools t-War scrap
books, made by the school children
OF America, are being sent to Great
Britain, where they will be sent on
a good will" tour throughout The