Evening star., 1946-10-10
By Violet Faulkner

Food offers one of the widest
fields for research and experiment
existing today, despite the fact that
It may seem a pretty grim problem
10 the housewife. And do we hear
nurmurs to the effect that this is
no time to be experimenting with
food as scarce and high as it is at
present?
. 1t might also appear to be diff
flcult time-for us, that is-to ven-
ture forth on a new food feature in
view of the many food shortages.
Sugar, fats, oils and meat, to men
ton a few of the more popular
items. So-we don't wish to convey
the idea that we can produce a bit
of magic and conjure up something
out of nothing, but we will endeavor
to give out with the best and latest
information that comes across the
desk.
Recently we passed on a meat
bulletin to young gentleman who
had decided to beat the eating prob
lem by turning cook himself. He
told us the booklet was very pretty,
very helpful and all that sort of
thing, butt didn't tell how or
where to find the meat! That's
what we mean when we say We
can't produce magic.
Times are pretty trying for the
weary food shopper, we admit, tenn
pers get bit short on both sides of
the counter when you go out to do
that daily or weekly market stint.
But since IT'S food we plan on talk
ing about let's get on with something
definite.
Meat-that Elusive article-still
remains the backbone of all satisfy
ing meals. Veal seems to be one of
the few meats available, and in Or
der to Stretch that little as far as
possible, how about trying veal birds
or, as some call them, "city chicken"
for dinner tonight? Veal, to our
way of thinking, needs help in bring
ing out its tender, delicate flavor.
This recipe is of the type that can
be adjusted to suit the size of your
OWu pdTClCuldF Idullly.
VEAL BIRDS.
Slice of veal "a inch thick.
Salt pork.
Bread crumbs.
Meat and stock or cream.
Chopped onion.
Chopped celery.
Salt.
Pepper.
Trim edges from veal and cut into
pieces about by inches in size.
Make a dressing of combining the
chopped veal trimmings and COM
bine with an equal amount of salt
pork. Measure chopped meat and
add u the amount of bread crumbs,
add onion, celery and salt and pep
per. Moisten with meat stock or
light cream. Mix and spread on
pieces of veal. Roll and secure with
toothpicks, skewers, or sew. Season
the birds with salt and pepper, roll
in flour, saute lightly in fat over a
quick fire until brown. Reduce heat,
add can of mushroom soup, or
milk, until birds are about half
covered. Cook until tender (about
80 minutes). If cream or milk Is
used for the liquid, it may be nee
essary to thicken the drippings for
gravy. If you are able to get a can
of mushroom soup, we think you
will find the gravy is just about the
right consistency "as is"
Broccoli is good just now, and is
very easy to prepare. Back when
Thoreau toured around Cape Cod in
1849, broccoli was found growing in
an old oystermans garden in Well
fleet. The oysterman had first OBJ
tanned mis- seed from the wreck of
the ship Franklin" which had
sailed out of London, Boston bound.
BROCCOLI.
Cut off the large outer leaves.
Peel stalks. If stalks are too
large for individual portions, split to
make of attractive size and shape.
Steam or cook, uncovered, in boiling
water IS to 25 minutes. Add salt
last minutes of cooking. DO NOT
OVERLOOK. Season with pepper
and melted butter to which an equal
amount of lemon juice has been
added.
X X X X
Here and There: Winter vege-
tables are plentiful and good the
supply of corn is about gone
peaches the same-Honeydews, Per-
slams and Cranshaws for the melon
trade from California come
grapes of all kinds Tokays,
Rihiers, White Malagas and AlicanJs.
.. Bananas show up once in a
while, but the supply is light. e.
There are still a few homegrown
tomatoes around with the rest COM
ing in from California. >. i. Chickens
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