Evening star., 1944-02-17


and other cuts will be available, as
well as fresh hams. Smoked hams
and picnics, and breakfast sausage
will also be featured in many
markets.
Beef and veal are very scarce, ano
although there will be some fore.
quarter cuts of lamb. such as breast
and shoulder, to be found. the meat
IN general will be far less plentiful
than it has been.
Frying chickens and some stew
ers are recommended-we know you
are tired Of poultry, but there's nc
help for that these days. Some
speciality markets will have few
euineas and fine fat squad on hand
If you can afford them.
With the approach of Lent next
week-Ash wednesday is the 23d-
the fish picture is a gloomy one
Coupled with the scarcity of cheese
including cottage and cream cheese
this will make lenten fare a sorry
matter indeed. Fortunately, eggs
are plentiful and indications are
that they will continue to be-ano
also that they will be cheaper. For
those of us who do not like eggs
"as is" recipes that incorporate a
number in various dishes will prove
a big help in supplying the family
with the necessary nutrition.
A quick resume of the fish lineup
for this particular week end shows
adequate supplies of fresh founder
butterfish, smelts, haddock fillet, red
snapper, Spanish mackerel and mul-
lets. In limited quantity we find
roe and buck shad, sea bass and
porgies. Little if any sole, perch
or mackerel flllets will be on hand
and whiting, croakers. trout, rock
fish, white lump crabmeat and
cooked shrimp sre also on the
missing" roster Regular crab
meat, oysters and clans will be in
adequate supply, but raw shrimp
will be scarce.
Broccoli seems to be flooding
local markets this week, and if you
are looking for a real bargain in a
green vegetable, here's your chance
to stock up! The big, closely
packed punches are firm. and in
just the right stage of bud, even
the stalks are tender If you are
tired of broccoli served the usual
way, try pulling off the little leaves,
peeling large stems lightly, after
cutting off the woody part-about
an inch from the bottom. Tie the
stalks again into compact bunch
buds up. stand in tall kettle of
boiling water, with the buds just
out of the water and cover with
the bottom of double boiler, or
similar utensil that allows head
room for the buds. Let cook for
about 80 minutes. adding salt five
minutes before the end. Unite,
drain and serve with melted lemon
butter, or hollandaise sauce, eat
ing the stalks like asparagus. Of
course, if you have an asparagus
steamer you can use that instead
of the more primitive method sug-
geSted! In this way the little buds
are cooked by steam and the tough
er stalks by the boiling water-the
result being much more delicate
vegetable than when the broccoli
is all cooked under water, and the
buds are literally boiled to pieces.
Besides broccoli, you'll find almost
everything plentiful in the produce
line except onions. Cabbage, pars-
nips, all kinds of lettuce, snap beans,
cauliflower, kale and collards are
highly recommended. Also in good
supply are leeks, shallots, satisfy,
celery, escarole, spinach and new
potatoes. Lima beans, cucumbers,
peppers, peas, hubbard squash, Gel
cry cabbage. summer squash and
brussels spouts are bit lighter in
quantity. But there is still enough
of all of them to make shopping
little or no problem.
Fruits are unchanged from last
week, with citrus fruits, coconuts,
Strawberries and rhubarb leading
the field. Some bananas have been
received. and there are good pine
apples, pears. svocados, dates and
figs to be found
:; x y :;
Here and There: Next week
We plan to try and eXplain-as best
We can-abOut the new food tokens
that are coming into our rationed
lives on February 27. Once learned
We hope the system will prove less
confusing than the old one. If
you like to use a good many ripe
olives in your menus you would do
well to send a Scent stamped, self
addressed envelope, 9l2 by inches,
to the California Foods Research
Institute, l Drum street. San Fran
cisco, asking for their leaflet, Ripe
Olives Have Many Uses" 1t con-
tains some fine recipes and other
suggestions. Speaking of book
lets, every one should have copy
of the Red Cross home nursing text
book, called Red Cross Home
Nursing" 1t costs only 60 cents,
may be obtained from any Red Cross
chapter, most book stores, or by
writing to American Red Cross
Washington, D. &C. Others
along the same line are Emergency
Care for the Birth of Baby" also
obtainable through the Red Gross
and Until the Doctor Comes" is
sued by the United States Public
Health Service, Washington, costing
only 10 cents. Predictions are
that many more potatoes will be
coming to market during the first
six months of this year than were
available in 1943, so there won't be
a potato famine the first part of
1914, anyway. The enrichment
Of bakery products other than white
bread has been postponed until May
when niacin supplies are expected to
be adequate to take care of the new
program. Stocks of tea are
nearly up to normal. This year
practically all of it will reach us
from India and Ceylon. An
Imitation cinnamon powder is help
Ing to stretch the fast dwindling
prewar stock of the genuine article
The quota of cloves, which
come from Zanzibar and Made
gascar, allspice from Jamaica and
ginger, will q, about the same as
last year. Imports of black and
Il