Evening star., 1950-09-07
Report to the
Housewife

HoneydewS. cranShawS and Per-
slams usually should be held for
at least a week, while casabas
sometimes need as long as 10 days
to two weeks.
Local vegetables are still your
best buys with lima and snap
beans. cabbage, cauliflower, sweet
corn, peppers, onions, okra, carrots
and potatoes all in good supply.
Tomatoes are about at their peak
If you're looking for some to can.
There's still time before the
early frosts catch up with you to
put up some pickles for winter
use. It's good idea to use
modern day recipes when making
pickles. you may find some of
the old-fashioned recipes call for
too much vinegar because the
vinegar Of 20 or Is years ago
had less acetic acid than the
product you buy today.
We have such a choice these
days among the commercially
made pickles it's a debatable
question whether 1t pays to go
to all the fuss and bother Of max
ing them in the home kitchen any
more. Just the other day I ran
across a dill pickle that smacks
of the old barrel type we used to
get years ago. They are put UP
in a waxed paper container, 8
good-sized pickles to a package,
and are well seasoned with garlic.
dill and vinegar. No preservatives
are used in the making Of these
dills so keep them in the refrig-
orator, not on the pantry shelf.
If you have cucumbers in your
own garden Of course that makes
a difference and you'll certainly
want to have a few jars of your
own make. Have you ever tried
making ripe cucumber slices?
Some times the vines hide the
cucumbers until all of a sudden
you find a few ripe ones in the
patch. The ripe slices are done
on the same order of a watermelon
pickle. The cucumbers are peeled,
seeds removed, and cut in thick
slices. They're sprinkled with salt
and allowed to stand overnight,
then drained and rinsed. After
this they're dropped into a spicy
sirup and simmered until tender.
Many people prefer them to water
melon pickles.
HERE AND THERE: How good
are you on identifying unusual
foods? Here's a little food quiz
for you. No prizes offered, but
the answers will appear in this
column next week. What is yau-
tia; loquat; tomalley; sapodilla;
daik0ns; petsai; medlar; chapati;
turbot yaghoust? From what Ian
guage do we get the word multi
gatawny, and what does it mean
literally? What vegetable is
worn in Wales on st. David's Day?
/. 4. What were the chartreuses of
the Carthusian monks? What
fruit was called the Persian apple
in ancient times? What food
plant did the ancients believe kept
milk from curdling? Within
the next three months all mayon-
naise or mayonnaise dressing,
French dressing and salad dress
ing moving in interstate COM
merce or imported into the United
States must comply with new
standards and labelling issued un-
der the Federal Food, Drug and
Cosmetic Act. All must contain
a specified minimum of vegetable
oil. mayonnaise. 65 per cent;
French dressing, IS per cent, and
salad dressing, 80 per cent. Min
eral oil is not permitted. The
acids which may be used in
dressings include any vinegar,
lemon or lime juice. Citric acid
as such may be used with vinegar,
but the quantity is limited to IS
per cent Of the acetic acid in the
vinegar. A label statement of its
addition is required. Spices,
monosodium glutamate and harm
less food seasoning or flavoring
are permitted, except for any that
impart to the dressing a color
Stimulating egg-yolk color. The
dressings may all be seasoned with
salt. sugar, sirup or honey. The
emulsifying agent for mayonnaise
is limited to liquid or frozen whole
eggs or egg yolks, or a mixture of
any of these with liquid or frozen
egg white. The name "mayon-
naise salad dressing" is not per-
mitted because it would tend to
cause purchasers to confuse may
onnaise and salad dressing.