Evening star., 1944-11-02

pedlS IIS ItCeIlt plea lIldb we eat
more fish, to relieve heavy fish sup
plies now in storage, and to ease
the demand for hard-to-get meats
and cheese. There are good supplies
of both fresh and frozen fish coming
into Washington markets, and, as
We have pointed out before, planned
purchasing can keep the flnny food
from becoming monotonous. There
are so many kinds of fish and SO
many ways in which to prepare each
kind, that there is no excuse for
letting the family get bored with
seafood!
This week you will find, for in
stance, excellent fresh rock and
bluefish, at very reasonable prices.
Fresh porgies, croakerS, Norfolk
spots, butterfiSh and trout, as we'll
as Boston mackerel, are also recon-
mended. Frozen king salmon and
halibut are good, and quite plentiful.
Then, of course, there are the usual
fillets- cod, mackerel. haddock,
perch, and so on. Both raw and
cooked shrimp are in good supply
this week, there is plenty of crab
meat, and nice stocks of clans. OyS-
ters, unfortunately. continue scarce
and high. And in some markets you
will find Holsters and lobster meat
but very expensive.
Frying chickens are Scarcer this
week than they have been, but there
are plenty of stewerS and fryerS to
90 round Ducks are good-but
there are not too many of them.
The turkey situation for civilians
around Thanksgiving looks gloomier
and gloomier. Military requirements
have not been met in full, as yet, and
turkeys for you and me may well
fall far short of the demand. VIA
officials express the hope that there
will be adequate stocks on hand for
us around Christmas and New
Year, at any rate.
Eggs should be given some study
at this time. Some grades of eggs
are much more plentiful just now
than others. Grade B, for example
They are also less expensive than
the higher grades such as AA and A
Grade G eggs are primarily for
cooking and baking only, but grade
BS can be used very satisfactorily
for the table, too Therefore the wise
housewife will use grade B eggs
while they are plentiful and less
expensive, and only purchase grades
AA and A when some special occa-
sion warrants.
Veal again is the best buy in the
meat line. There should be good
supplies of it in most markets. A
little more beef than last week is
eXpected-but not enough to make
a great deal of difference. Lamb and
pork continue scarce, with all pork
products following suit.
This is National Apple Week
and the produce stalls are doing
their best to remind us of the fact.
Bins and counters are piled high
with apples of all kinds, of fine
quality. Staymans, YorkS. RamboS,
Grimes, Delicious and Northwestern
greetings are in the lineup. Avo-
Cados, from Florida, have been
somewhat scarce, but better sup
plies are looked for shortly. Gran
berries, too, have been on the light
side, but seem to be coming in bit
heavier now-at a slightly higher
price. All sorts of grapes from CAL
lfornia are available, and melons
from the same State include Ca
sabaS, HoneydeWs, CranshaWs and
the delicious Santa Claus type.
Oranges have been rather scarce
lately, but grapefruit is coming in
in good quantity and quality. There
are few lemons, and practically no
lines to be had. Bose and Anjou
pears, Sugar Loaf pineapples (but
highD from Florida, round out the
list. More bananas are expected to-
day, dealers report.
Dealers say that sales of big Idaho
baking potatoes are markedly less
than usual at this season-they at
tribute this to the present butter
shortage. However, that shouldn't
keep us from enjoying our baked
spuds-we can substitute gravy for
the butter in many instances, and
We can always scoop out the baked
inside" beat it with milk and
margarine, salt and pepper. stuff it
back into the shell and brown it
for moment in the oven for Won
derful and really glorified version.
Other vegetables are in good supply,
for the most part, including several
kinds Of green's, globe artichokes,
limas, celery. all members of the
cabbage family, lettuce, onions, pep
perS, squash, tomatoes and all the
root vegetables. Only string beans,
peas and okra seem to be scarce.
Mushrooms are less expensive than
they have been, and the first Span
ish cheStnutS are beginning to ap-
pear in some markets.
Here and There: Be wise,
when you buy canned fruits and
vegetables, and make every point
count. Pick the grade that is best
suited to your needs, and the most
economical. u. S. Grade A" is the
fanciest, and should be used for
special occasions, bang-up parties,
etc; ~. S. Grade B. is a happy
choice for everyday use, and u. S.
Grade c. is the boy when it comes
to real thrift and penny-Saving.
A reader asks WHY we can't eat
oysters in NOR months. The an
SWer is that We can, but we don't
want to, because the oysters aren't
at their best During spawning time,
from April to September, the oysters
become thin and stringy-also. only
really cold water produces the large,
plump creatures that our epicures
demand, so we wait for the summers
heat to disappear from the waves. 49,.
Next time you WELD that salt shaker
in such a nonchalant manner,
pause to reflect what a really inter
esting seasoning you've got in your
hand. Most of the salt used in this
country is obtained from the earth