Evening star., 1945-11-08
Report to the Housewife

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Here's good news for those OF you
who have been awaiting the first Of
the seasons little Bermuda-type
new potatoes. They have arrived in
some of the fancier Washington
markets, and are just waiting to be
popped into boiling, salted water, in
their pinky-red jackets, and, when
done. served with melted butter and
plenty of chopped chives or minced
parsley. Big baking potatoes from
Idaho and fine boilers" from Maine
are also with US, along with a
bountiful supply of sweets" Cab
bage, too, is on the plentiful list.
along with carrots, beets and cauli-
flower. This last vegetable, Incl
dentally, has a very low calorie
count, which merits the attention OF
you ladies who are trying to achieve
the fashionably slim waist of the
moment. Tomatoes are just between
seasons, and are bit on the scarce
side, as are lima beans, eggplant
and peas, but in general the produce
picture is a lavish one. Snap beans,
broccoli, brussels sprouts, celery,
both white and pascal, cucumbers,
peppers, several kinds of green's,
globe artichokes, lettuce, squash
yellow, white, Hubbard, acorn and
zucchinD and celery cabbage are
all recommended.
There are quantities of fresh
cranberries to be had, and if you
will clip today's suggestions for
using them without undue strain on
the sugar supply, perhaps you can
make greater use of them. Incl
dentally, rumor has it that canned
cranberry sauce will be mighty
scarce on local grocers' shelves this
year. Sorry news under the cir
cumstances! Other fruits that lend
themselves to various uses include
pomegranates, California persim-
mons, pineapples (only fair) from
the islands off Florida, as well as
from Cuba, and apples. The Gold
en- Delicious apples have made their
appearance now, for added variety.
Emperor grapes from the West
Coast are good, and the citrus line
up includes fine grapefruit, both
Florida and California oranges, and
good sized lemons. Bose and Anjou
pears are also with us. Chestnuts
are coming in from California, but
are high in price. Other nuts are
increasing in supply, although the
holiday shipments have not yet put
in an appearance.
Turkeys, chickens and ducks are
all expected to be in good supply for
the week end buying. There are a
few SQUAD and guinea hens about,
selling at luxury prices. Don't over
look chicken livers for casserole
dishes or cooking en- brochette.
Beef is expected to be the feature
of most meat markets, with veal
coming along in second place, and
some cuts of lamb recommended.
Pork continues scarce. The meat
sundries, which were used by many
a thrifty and point conscious house
wife during the lean war days, are
extremely hard to find at present.
Even liver that is, of any quality
at all-appears to be among the
missing. However, with beef in such
good supply you should be able to
get marrow bones to grill for dinner
nice and inexpensive, if you're
trying to save up for a holiday
feast!
Porgies, spots, butterfish and
croakers, are recommended in the
pan fish line. Others, on the larger
side, include Spanish and Boston
mackerel, trout, speckled trout, sea
bass, rockfish and fresh founder.
Fillets of fish are plentiful, with
fillets of rockf1sh being the most
unusual. More of those fine fresh
frozen salmon steaks are hoped for
by the end Of this week, or the first
of next. Oysters, although high, are
improving in quality, and while raw
shrimp will be on the scarce side,
there should be plenty of the cooked
type. Grab meat from the bay is now
being supplemented by shipments
from Florida and Louisiana, and the
real news Is that lobster is here in
abundance. Fresh ones are arriving
from Cuba and the Bahamas and
the frozen tails, long missing due to
lIic Wal, are lcdClllIIS uCiC 1Oiu
South Africa.
X y X
Here and There: Just out in
time for the hunting season is a
splendid booklet, How to Dress,
Ship and Cook Wild Came" obtain
able by writing to the Remington
Arms Co., Inc, Dept. CB, Bridge
port, Conn, and inclosing 10 cents
peS copy to cover handling and
mailing costs. This little gem should
be of as much interest to your hun
ter-husbsnd as it is to you, because
besides 0fering recipes and methods
for cooking all sorts of game, with
a special section on sauces, it in
cludes the hunters "ten command
ments of safety" full directions for