Evening star., 1944-03-30

Aue Aict StldWUCITlcS 10 come III
from Louisiana have arrived in
Washington just in time for week
end buying. They are the usual
ruby-red, luscious fruits we have
learned to expect each year from
that locality. Dealers were also
hopeful that carloads Of lower
priced asparagus would reach town
today or tomorrow-but apparently
that will not occur before the first
Of next week. In the meantime the
price Of the green stalks continues
high, although the quality Is unusu-
ally good and the punches almost
large enough to justify the expendi-
ture.
Among the down-to-earth items
that appeal to you and me we find
kale, collards, beets, snap beans,
spinach, turnips and mushrooms :.
Cabbage, too, is highly recommend
ed, along with cauliflower, turnip
and mustard green's, tomatoes, let
tuce-all kinds-peppers, carrots,
green peas and celery. There are no
cucumbers to be found-usually At|
this time OF year we get them from
hothouses in Indiana, but due to
wartime restrictions none are being
grown there this season. In light
supply we find parsley and water
cress, new potatoes, chicory, esca-
role, radiShes from South Carolina,
egg plant, squash, lima beans and
shallots. Onions are still hard toI
get-non-existent in many markets.
While lines are scarce, there are
plenty OF oranges, gr pefruit and
lemons to be had. Good table Or
anges from California are selling
Veasonably. The apple roster in
cludes Yorks, Staymans, Delicious,
Winesaps, Ben Davises, Romes and
Golden Delicious. Pineapples con-
tinue poor in quality. Some ban
anas are available and there is rhu-
barb to be had in most markets.
Just year ago this week the first
meat rationing went into effect. A
glimpse OF the meats advertised for
sale at that time, compared to sup
plies in markets today is most inter-
esting and gives OPA really swell
pat on the back. A year ago YOU
were offered such dreary items as
lamb brains, neck bones, dry salt
backs, liverwurst, frankfurters,
spiced ham loaf and ground beef
just about all there was. Todayl
you can obtain almost any cut of
meat you wish-with pork the most
plentiful, veal and beef next in line.
and some lamb to be found in most
stores. There's little or no pain in
that picture!
Poultry, however, is pretty scarce.
Some frying chickens are avail
able, but that's about all. Eggs are
still plentiful and low in price.
Fish is looking up this week, with
roe and buck shad taking the lime
light. Also recommended are sea
bass, fresh founder, rockfish, smelts,
perch, Spanish mackerel haddock,
cod and sole fillets, porgies. herring
and butterdsh. Shrimps are doing
another OF their vanishing acts, but
there is fine crab meat about, if .
you can afford it. Oysters continue
good and speciality stores carry
fair supply of clans. II
***&
Here and There: Two new
cook boo,.s Of timely interest have
recently made their appearance
400 Salads" by Florence A. Cowles .
and Florence La Ganke Harris, has
been published by Little, Brown g.
Co. and is treasure trove for salad .
lovers. The recipes are designed
to suit all men and all women, as
they range from the simple mixed
greens Of the epicure to the rich,
sweet Celebrations 50 dear to the
prewar bridge-tea addict. "Sea
Food Cookery" by Lily Haxworth
Wallace, of the presses Of M. Bar
rows & Co., Inc, will bring all sorts
Of fish and shellflsh more interest
tngly to your table. And you'll make I
the acquaintance Of lots of finny /
dehcacies you never encountered
before. Equally valuable is {
the charmingly bound and illus &
trated booklet of recipes for salads, t
desserts, pies and candies-the new
Knox recipe book, offered by the {
Charles B. Knox Gelatine Co., Inc,
Jonnstowr, N. Y. This latest edi-
ton includes many Of your old 6
favorites, as well as a number of
brand-new war-geared suggestions, {
such as butter -stretcher. lie
incidentally, the butter supply in
civilian trade outlets Is expected to
improve week by week for the next s
several weeks. VITA has rec I
ommended that all raisin variety
grapes produced in eight California
counties, except those grapes used
for canning, be dried or converted
into raisins to provide maximum