Evening star., 1943-03-04

holds have been used to purchasing
more fresh foods than canned OF
frozen ones. But there is one bad
feature in the system-and that is
that II a minor run on rationed ar
ticles occurs towards the end of the
rationing period. stocks on hand may
suffer temporary shortages, which
will inconvenience other, more
casual, buyers.
1t is really better. therefore, to use
your coupons wisely and carefully as
you 60 along-buying steadily those
items that you need, and replenish-
ing supplies gradually rather than in
a last minute rush. The point sys-
tenn is really very simple, once you
get used to 1t, and all the stores and
markets have been wonderfully pa
tient and cooperative in helping
customers to understand it, and
make wise use of it. AS you go
along, and become more accustomed
to the points. you'll find that you
can do lots of clever tricks about
your buying that will save coupons,
and still provide you with the variety
you want. For instance, if you find
peas in cans too high in point value
to be practical for your particular
need-the quick frozen peas will
answer just as well. and you can get
them for fewer points. The same
holds true of corn, and number of
other items. Shop around, keep your
wits about you, and youll do fine!
We hope that meat rationing will
bring a better distribution and a
more certain supply OF various
meats than we have been expert
encing in Washington recently. It
Is distinctly difficult to plan meals
with the way things are in the
meat departments of local mar
kets. Once a reasonable distribu-
hon OF a variety of meats is es-
tablished 1t will be up to us to
decide what we can afford. in points
and In cash-but if we do decide
We want something it will be a COM
fort to know it is obtainable. This
business of asking for lamb and
getting veal is not conducive to
smooth. or even economical, house
keeping.
As usual, your best bet for the
week end will be fish or chicken,
both of which are plentiful, al
though somewhat high as to price.
Some stores are featuring cheese
and eggs are still within reason.
Fresh produce is good but fairly
expensive. We are told that for
the luxury trade" there will be the
first fresh asparagus OF the season
available by Saturday. Good peas,
string beans, celery. carrots, cabbage,
caulifower, eggplant, green peppers,
romaine. spinach, kale and collards
will bring plenty of vitamins to your
diet-but you won't get them cheap!
There's good rhubarb still around
and fine Temple. King and navel
oranges, along with juicy tangerines,
and good grapefruit for your fruit
bowl. And there are fine fresh
mushrooms to be had that may
seem a. bit expensive until you
regard them as main dish to take
the place Of meat at some meal.
Mushrooms have q good amount
Of protein and are splendid source
Of riboflavin. so you see they can
do a fair share of pinch hitting
}or those elusive meats. Don't peel
them, just brush them we'll, to re-
tain all the precious food values,
and cook them quickly and not too
much. Some connoisseurs even
like raw mushrooms, thinly sliced.
served with slices Of avocado. sprin-
kled with herbs. and dressed with
Z tart French dressing. You may
not want to go as far as that,
but don't overlook the possibilities
of mushrooms tn your menus.
Here and there: This Office
has lately been deluged with facts
and recipes" about muskrat meat
for table use The Fish and Wildlife
Service Of the Department of the
Interior has issued special leaf1et
CWildlife Leaflet No. 229) on the
subject. This includes a number of
recipes, 50 If you want to go in for
muskrat meat you'd better send
for 1t. Another release from Con-
necticut chirps that The best hotels
and restaurants in Washington.
Philadelphia, New York and other
cities have been serving muskrat
meat as special delicacy for years -
You may be glad to know we checked
the Washington angle on that and
got definite mo" from every good
eating place we contacted. The
makers of well-known cereals urge
us not to overlook the ways in which
the ready-to-eat varieties can be
used to extend meat allowances.
One OF our biggest chains of food
stores is offering a new version OF its
famous nutrition course, revised to
At wartime needs. A honey, too, by
the way. If you like Chinese
food. and long to include some Chi
nese dishes In your menus. you d
better get copy of New Chinese
Recipes" by Fred Wing and Mabel
6tegner, issued by United China Re
lief. There's a Russian recipe
book, too, gotten out by United
Russia Relief. that is delightful.