Evening star., 1949-07-21
Reb0rt to the Housewife

preference in peaches has changed
noticeably in the past few years.
Twenty years ago the white-fleshed
peach was the popular favorite,
but today the demand for a yell
low-fleshed peach is almost uni
versal. It's the Elberta that
makes UP about three-fourths Of
the Eastern crop. So O.. If you're
planning to can or deep-freeze
peaches keep an eye on the August
market. the fruit should be plenti-
full and lower in price.
No need to get in rut when it
comes to frying chicken If you
take a hint from the SO cooks
(both men and women) who COM
peted in the national cooking con-
test held over at Salisbury. Md.
last week. The contest was spon-
sored by the Poultry and Egg Ma
tional Board and the Delmarva
Chicken Festival. Mrs. Helen
Punch Of Washington won hon.
orable mention with her entry Of
delicious fried chicken prepared
from q recipe she learned in her
native State Of Tennessee. She
uses two unusual ingredients
which gives 1t q truly distinctive
flavor. After the chicken Is dis
jointed and cut into serving pieces,
she dips 1t first in buttermilk,
coats it with flour and sprinkles it
lightly with garlic salt and black
pepper. Then it is slowly fried to
golden brown and just before
serving she sprinkles it with regu-
lar table salt. Because this style
of chicken invariably brought
smiles Of contentment to her IA
ther when he sat down to a sump-
tuous country style meal, she calls
her chicken happy pappy" fried
chicken.
And with that we're putting the
cover on our typewriter and head
ing for q much-needed vacation.
See you next month!
HERE AND THERE: Plain
baked eustard becomes party fare
whom It Is served with . sauce of
canned red cherries. Thicken the
Juice from q can Of sour pitted
red cherries with corn starch and
sweeten with sugar. Cool then
add some Of the cherries before
passing with the custard. An
other idea for baked custards IL
to remove . cone from the top
Of the cooled custard. fill the hol-
low with sweetened whipped
cream, replace top, and serve
very cool. Physicists from
the q. 8. Department of Agricul-
ture offer the following recon-
mendations for removing powdery
frost and solid ice when defrost-
ing q home freezer: Remove frost
unmixed with ice by scraping.
with the freezer in operation. If
the freezer is not too full. move
food packages from one part Of
the freezer to another as you
work, rather than taking them
out. Use special scraping tools
for the purpose. Catch frost on
papers. cardboard, or cloths as
it is scraped from the vertical
dividers and walls; or collect it
from the bottom with dustpan and
whiskbroom. If complete clean
ing job is needed, remove food
packages and disconnect freezer.
Cover packages with chilled
blankets, newspapers. or other in
sulating material. Speed defrost-
ing by removing loosened ice from
the surface. An electric fan will
help. While ice and frost melt.
wipe up the water with cloths,
and clean the non-refrigerated
surfaces Of the freezer. When de-
frosting is done, connect freezer
and let 1t run half an hour or 20
to lower temperature somewhat
before replacing food. For
cool summer salad, try this cole
slaw recipe. Beat l cup cold sour
cream until thick. Add "a cup
vinegar, " cup honey, l teaspoon
salt, and 2 teaspoons celery salt.
Add to 4 cups finely chopped cab
bage. That's all there Is to 1t. -.
Condensed cream Of mushroom
soup makes q quick sauce for dried
beef. A half can Of the soup will
make enough sauce for about q
quarter pound of the beef. Serve
over noodles, toast or fluffy mashed
potatoes. and sprinkle with fne-
ly minced parsley.
Storing Grass Seed
If grass seed is to be stored. keep
it in a galvanized steel garbage
can be prevent reaches and rats
from getting to it. Equipped with
covers. such contain-
ers are available in q variety Of
sizes.
Safety Hint