Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
Report to the Housewife

Here's good news for those OF YOU
who have yen for fresh scallops-
and who have not been able to find
them in local markets for many a
moon. The ceiling price on them
has now been lifted, and Washing
ton fish dealers have good supplies
OF the succulent seafood. With meat
practically at the nonresident
stage. any new arrival in the fish
line is more than welcome, to vary
the humdrum quality of our post
war menus.
Despite one of the worst coastal
storms seen in some time, there will
oe plenty of other Seafood from
which to choose this week end. Espe-
cially recommended are Boston
mackerel, croakers, porgies, bluef1sh
and whiting. Cod and haddock
f1llets are good buys. Soft crabs
are little more reasonable. and
II you really want feast for almost
no cost, HE yourself down to the
water front and invest in some hard
crabs to boil. Newspapers on the
table, nutcrackers and beer 60 with
these! CLANS and Holsters are plen-
tiful, too-although transportation
difficulties sometimes make Holsters
a bit doubtful when really hot
weather is on tap. A few lobster
tails from South Africa have been
coming in, but are very expensive.
Crab meat and shrimp are in ade-
quate supply.
The first freestone peaches have
reached produce stalls, together with
some apricots, cantaloupes, manages
and California plums. Bing cher
ries are in, bigger and better than
ever. Strawberries from nearby.
with blackberrieS and blueberries
are recommended. Avocados are
coming from both Florida and Cali
fornia now, SO that you may get
quite variety of types Water
melons continue high. Oranges are
scarce at the moment, but there
is still good grapefruit around, and
plenty of lemons and lines to be
had.
Most plentiful in the vegetable
line is cabbage-the markets are
fairly glutted with big, firm heads.
Next up are carrots, mostly the nice
young bunch type, that are so good
eaten raw, with salt, or in salads.
II you cook them, cook them whole.
after washing and scraping lightly.
Serve them with butter-or, if that
isn't possible, as it isn't in my house
season them with poultry drippings
and little lemon juice and salt.
Surprisingly good. Spinach, pota-
toes and asparagus are also on the
plentiful list, along with white and
yellow corn, various greens, green
onions, squash, eggplant, cucumbers
and tomatoes. Peas, both home
grown and California, are in good
supply, and lettuce is easier to find,
after slight "blackout" last week.
There are lots of lima beans around,
and snap beans are also heavy.
Better not even mention meats
the situation gets worse and worse.
Many market men who deal only in
meats are being forced to close up
they just don't have anything to sell.
About the only items that one sees
in any quantity are the luncheon
meats or cold cuts of processed
meats. Chickens are still available
in good quantity, and you can get
ducks, some turkeys and a few
squabs-the last at stiff price.
Encouraging note is the reappear-
ance in many markets of the prewar
trays of cole slaW, potato and health
salads, and cottage cheese mixtures.
Other cheeses have gone under
ground once more, with the excep-
ton of the processed types. In gen.