Evening star., 1945-03-22
Report to the Housewife

There is enough about food short
ages on the front pages these days
let's be different, and discuss the
things that are available in the
markets-and in really plentiful
supply, too. There are SO many of
them. in fact, that to list them here
/ would be to run out of space, but
Wen Jot down a few of the high
lights for you, and you won't think
yourself so badly off, after all.
or course, we do have to mourn
the dear departed when it comes to
meat--and even the sundries have
almost disappeared. There will be
a few cuts of different meats to be
found by the lucky shopper, but
that's about all any one can prom
Use. 1t looks like lean and hungry
Easter as far as the traditional ham
is concerted. More live poultry is
coming into the markets now, and
1T is hoped that supplies will be
really improved by the time Pass
over begins. However, the amount
of dressed poultry available is prac-
tically nil. Maybe we should run a
little story giving you the CORY de-
tails of how to kill and dress "a
much prettier word that the tech
nical "eviscerate") chicken, so
you'll be able to cope with that an
CRY fowl that squawkS protestingly
as you bear it homeward
But to get back to the brighter
side-just take look at the overall
picture for minute There's plenty
of fresh fruit, loads of fresh vege-
tables, quantities of fish and good
supplies of a number of canned
vegetables and fruits that don't re-
quire too many points. There are
canned beets, nice, little ones, and
mixed vegetables wonderful for
springtime salads that are COM
pletely point free, for instance.
Then, at reasonable point values,
you find plenty of green beans, peas
and corn. Canned figs won't take
too many of your precious points,
and neither will apple-sauce. Many
fruit juices are low in point value,
and though you have to hand over
20 points for No. 2 can of tomato
juice, it may be used in so many
,wayS-"as is" in soup, jelly, for
salads, and so on, that it will go
long way in supplying fundamental
nutritional needs for the family.
And, as always-and we coastal
dwellers are lucky-there is fish.
Wonderful buck and roe shad, sea
bass, croakers, porgies, trout, rock
fish, smelt, Spanish mackerel, fillet-
ed haddock and perch, fresh found
er and a number of others are yours
for the buying. CLANS are plenti-
full, oysters and crab meat fairly So
Shrimp is very scarce.
Eggs are about the same as last
week, in quality, quantity and price.
Although the breath of spring
that has been giving us all the
vapours Gas our Colonial ancestors
used to call them), has had slight
~ whiting effect on many of the
fresh vegetables seen in the mar
kets, that doesn't make much diff
ference in the long run. There is
plenty of. nearly everything in the
vegetable line. Dandelion greens,
field cress, collards and other men,
bers of the greens family are out in
full force. California is sending us
some asparagus, at a steep price,
but the same vegetable is coming
from South Carolina at a much
more reasonable rate. Cabbage,
snap beans, broccoli and cauliflower
are scarcer than they have been,
along with lima beans and squash,
but you can usually find some of
them if you look hard enough.
Mushrooms are lower and are of
good size. Tomatoes have jumped
in price, but celery, the lettuces.
chicory and endive are reasonable
and in good supply. Carrots, egg
plant and green peppers are recon-
mended. Onions and potatoes are
adequate to meet demands.
There are excellent apples on the
market, but dealers report little in
terest in them on the part of shop
pers. This seems odd, for they are
one of the most versatile fruits i'm
aginable. Other fruits on hand are
good grapefruit, lemons, lines and
oranges (mostly Valencias), rhu-
barb, Strawberries, avocados, few
bananas, pears from Oregon. pine
apples from Cuba, grapes and
honeydeWs from South America.
Doesn't warrant sitting down for
q good cry, does it?
X X X X
Here and There: Experts report
that if frozen snap beans are cook
ed in a small amount of water, I'M
til just tender, and then eaten i'm
mediately. they are valuable sources
of Vitamin G and two of the B.
vitamins, thiamine and ribofiavin
If they stand for long time before
the meal, Vitamin C takes a beat
ing, though the other two still re-
main reasonably present. :. Turkey
eggs may one day sell in stores as
chicken eggs do now. Some of the
new small turkeys being developed
by the United States Department Of
Agriculture are proving remarkably
heavy layers. There is little diff
ference in the two eggs-they taste
the same. and the whites and yolks