Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-13

fut your Ialth In poultry, flSh,
eggs and produce this week end.
Meats are scarcer than ever-in fact,
dealers report that counters and re-
frigerators are completely bare, in
most instances. Therefore, we sug-
gest plump duck, nice big turkey,
or a chicken for your piece de re-
sistance. The usual objection to duck,
that it is too fatty" automati-
cally disappears with the present
lack of butter or margarine-for
duck fat, as Europeans have known
for years, is one of the best pinch
hitters for other fats in cooking,
and, over there, often does duty as a
spread for bread. Chicken and tur-
key fat are also most desirable, so
you will be doing yourself double
favor if you choose one of these
three for Sunday dinner. Turkey, of
course, takes time to cook-a prob
lem in hot weather-but if cooked in
the morning, the kitchen is allowed
to cool off during the day, and the
turkey is ready to serve in a variety
of ways. And chicken salad is a
natural for summer-by Stewing the
fowl on top of the stove you elimi-
nate the use of the oven altogether.
Next in line comes fish. You may
be tired of it, but there are so many
kinds on hand that you should be
able to avoid monotony, and it is a
fine hot weather protein food.
There's plenty of raw and cooked
shrimp IN town, now, as we'll as
nice crab and lobster meat, hard
and soft crabs, scallops and live
Holsters. Crackers, butterfsh, sea
bass, trout, and various fillets also
are recommended Especially good
are the fresh frozen cleaned and
packaged rockfish fillets we have
mentioned before There will also
be good fresh frozen halibut steaks
on hand, and in some speciality
markets, fresh salmon.
Potatoes are the big noise in the
vegetable line-the market is loaded
with them, and this new crop does
not store we'll. so should be used as
much as possible. Forget that old
bugaboo-that potatoes make you
fat-one potato has no more calories
than an apple of approximately the
same size-the fat-making business
came from the butter with which it
used to be so literally dressed.
Now you can't get the butter, so
that hazard is out. Moisten your
potatoes with a little milk, and
season with salt, pepper and chop
ped parsley in the usual way. Other
plentlfulS are tomatoes, asparagus,
snap beans, peas, corn, white and
yellow squash, cabbage, celery,
onions of all kinds, greens and
cucumbers. A bit lighter in supply,
but still more than adequate, are
okra, eggplant, broccoli, cauliflower,
lettuce, peppers, lima beans, car
rots, beets and turnips Mushrooms
are getting very scarce, as they
usually do at this time of year.
Strawberries are about done for,
but there are good blackberries,
black raspberries, blueberries and
some dewberries on the market. A
few currants have been seen around
but are fearfully high in price.
Watermelons have dropped a bit.
Nice honeyballs and especially good
cantaloupes have arrived from
California. Bling cherries, apricots
and Beauty plulms are also recon-
mended. The first Santa Rosa
piums are expected the end of the
week. Freestone peaches from
Georgia are here. together with
some mangoes and rhubarb. Or
anges are light in supply, as are
grapefruit, but you'll find plenty of
lemons and lines about. Incident
ally, the small oranges from Cali
fornia are being sold by the pound
at nearly every market-they are a
good buy for juice, and shouldn't
be snubbed because of their size.
Here and There: The first
load of dessicated coconut to arrive
from the Philippines since the war
reached this country a day or so
ago. Some has been dribbling in
from Cuba, but stocks on hand are
still only drop in the bucket. E.
Canned citrus juices are coming in
from both California and Florida:
they have retained their war-born
popularity and reports are that al