Evening star., 1949-11-17

a huge fair was in progress II you
attempted to walk through the
second floor of the Statler Hotel
the past couple days. But all
those booths are displaying some
wonderful new equipment to en-
tice the members of the School
Lunch Service Association who are
holding their third annual meet
ing in Washington this week.
The association is the result Of
merger three years ago Of two
10-year-old organizations - the
School Cafeteria Managers Asso-
ciation and the Food Service Di-
rectors' Conference. Members are
school lunch managers and super
visors whose purpose it is to i'm
prove the professional and TECH
nical aspects Of non-pref1t insti-
tutional food service. Delegates
from A States and the District of
Columbia have registered for this
conference.
In addition to some so exhibits
showing the latest and most mod
ern kitchen and storage equip
ment, and lunch room furnishings,
there are dozens of varieties of
processed food on display for serv-
ing in school lunch programs.
Two demonstrations are sched-
uled for the convention that will
be Of special interest not only to
supervisors planning meals on a
large scale but also for the aver
age consumer like you and me.
The demonstration on grades. of
meat. poultry and eggs which will
be given this afternoon will en-
ploy the use of actual meat. not
charts. Miss Catherine A. Nawn,
meat specialist for the United
States Department Of Agriculture,
will discuss the most familiar cuts
of beef, how they can be identified,
and how used in menu planning.
This meeting is aimed at the
average buyer to inform her. of
the advantages of buying federally
graded meat.
The second demonstration
scheduled for Friday morning in
the auditorium of the Washing
ton Gas Light Co. will feature
the use OF fish in institutional
feeding. Mrs. Rose G. Kerr, chief
home economist for the Fish and
Wildlife Service, United States De-
partment of the Interior, will
show how frozen, fresh and
canned fish can be used in pre-
pairing large quantity recipes.
Mrs. Kerr developed and tested
fish recipes for the Army at the
Quartermaster Subsistence Re-
search and Development Labora-
tory in Chicago, and wrote the
Army's Fish Cookery and Ref
erence Manual" The public is
invited to attend these meetings
for a very nominal fee.
While school lunch supervisors
are learning about the newest
tricks in their trade. I have some-
thing brand new to tell the home
maker. ANY day now you will be
able to buy a new type Of roll and
bread from your neighborhood
baker or grocer. It's a. roll that
has been baked on the inside only,
the browning is left for you to
do at home. Sounds strange,
doesn't 1t? But this amazing new
discovery means you can have pip
ing hot, fresh rolls right out of
your own xoven all in the matter
of seven minutes. The rolls will
come 6 to a package, will keep for
several days on the pantry shelf.
up to three weeks in the refrigera-
tor and months If put in a freezer.
Never again will you have to put
up with stale bread for the new
"brown 'n-serve" rolls can be
baked fresh for each meal. What
won't they think of next?
HERE AND THERE: "The Fire.
side Cook Book" by James A.
Beard, published by Simon and
Schuster ($5.00) is one of the
most attractively illustrated books
to come out this year or any