Evening star., 1947-09-04

This week saw many Of the Ma
tons children's trudging back to
school which, likewise, means
mothers are back in the business OF
packing lunch boxes.
AS every mother knows a good
school lunch is of the greatest i'm
portance; children grow stronger
and learn faster when they have a
well-prepared, well-balanced, appe-
tizing meal at noon. It's job, I
know, to be thinking up something
different all the time because you
have to keep in mind not only what
little Johnny likes to eat but also
what Johnny should eat. Don't
neglect to tuck in some fresh fruit
along with his milk, sandwiches
and crisp vegetable. Apples, pears,
oranges and peaches are all easy
for a small child to manage.
The summer Rambos good for
eating as we'll as cooking), California
Bartlett pears, West Virginia
peaches, California Valencias and
q variety of grapes are the best
fruits of the moment. especially for
putting in lunch boxes. California
grapefruit is coming In, not good
for hand eating but fine for break
fast or to put in salads.
The second crop of tomatoes are
on the market, the quality is very
good. The hot weather didn't do as
much damage as was at first feared.
The green stuff-all the salad greens
and cooking greens-didn't fare as
well, however. The supply Of these
vegetables is very short right now
and probably will continue so until
cooler weather. You'll still find
there are quite few watermelons
to be had. They are a good bit.
smaller than the ones we were get"
ting earlier IN the season, but the
quality is just as good.
The first of the new crop of
Maryland sweet potatoes made their
appearance this past week, one ship
ment Of cauliflower arrived, other
vegetables in good supply include
lima beans, celery, corn, cucumbers,
and white potatoes.
The meat items to watch for this
week end will be frying chickens,
chuck roasts, beef liver, cooked hard
shell crabs, crab meat and, of course,
with the "R" months here again,
oysters are once more on your list
of sea foods
Here's an interesting tip from
the Fishery Council you might like
to file away for further use: How
to serve oysters on the half shell
without having to open them or
have them opened for you. It's
beautifully simple. Get a dozen
oysters in the shell at your favorite
fish market Have the dealer open
them. Take the shells along with
you. Clean the shells and add them
to your stock of dishes. Then when
you want oysters again, buy small
container of shucked oyster meats
and serve them on the half shell in
the "oyster" dishes.
X n "
HERE AND THERE: Can you
imagine what life would be like in
the United States of America with
out modern packaging and refriger-
alton? To get faint idea, take
a look at butter. We like it fresh
and delicately favored, but, in India
where they call it "ghi," it isn't but
ter as we know it, it's butter boiled.
Among the nomadic tribes of Asia
the butter comes in curds. Lacking
refrigeration these tribes process
their butter into curds, leave them
in the sun to dry so that they get
substance hard as leather that keeps
indefinitely. To whip evapor-
rated milk, empty the amount need
ed into a refrigerator freezing tray.
Chill the milk until fine ice crystals
start to form around the sides of