Evening star., 1950-10-26
By Violet Faulkner
Food Editor.


In the opinion of Paul s. Willis,
head Of the Grocery Manufac-
turers of America, Inc, price con-
trolls on food and grocery prod
ucts are not imminent under
present conditions.
During the recent food con-
ference in New York food editors
piled him with questions on the
subject of rationing, boarding
controls and prices. His answer to
rationing was the same as that
on price controls. The improved
Korean picture, plus the fact we
have adequate total quantities of
food, and also the fact that Amer
ican housewives have resumed
their normal way of buying would
indicate such measures will not be
necessary. He seemed to think
overall food prices would remain
pretty much at present levels ex-
cept with the usual price f1uctua-
tions on seasonal products.
On the subject Of prices
word comes from the Production
and Marketing Administration of
the Department of Agriculture
that pork and lard are reappear-
ing on the list of plentiful foods
after an absence of several months.
November will see the peak pc
riod of marketing last springs pig
crop, and the 1850 crop was a
record maker they say. With in
creased supplies prices are expect
ed to be considerably below re-
cent levels.
OF course, turkey, the king of
birds, will capture the spotlight
for the next couple months. And
here again the 1850 crop is esti-
mated as the largest on record, 6
per cent over last year. The total
poundage will figure up to about
the same as 1949. but this years
crop includes more broiler-fryer
size to meet the demands of the
buying public.
Apples, as if you needed to be
told, are a third item to be fea-
tured among the list of good buys
for November. Just take a ride
through the countryside and you'll
see every roadside stand heaped
high with bright rosy apples and
jugs of sweet apple cider all
ready for the coming holidays
It isn't hard to understand the
popularity of this fall fruit be-
cause it's so versatile. If you want
to serve a really top-fight dessert
just try a nice cold crisp apple
with a wedge Of blue or Roquefort
cheese. Smear the cheese over the
slices or eat 1t separately, makes
no difference, it's good either way
And don't forget. Halloween is
coming along in a few days with
its traditional game of bobbing
for apples. Be sure you have
plenty on hand.
Two old faithfuls cabbage
and onions are likewise good
values for your week end shop
ping. Lettuce will also rejoin the
list Of best" vegetable buys this
coming week. And speaking of
lettuce and salads greens in gen.
eral reminds me I have a couple
more notes left in my little
black book" concerning the food
conference.
International Minerals and
Chemicals Corp. you know, the
people who manufacture Accent
presented television star Con-
rad Nagel who demonstrated
his skill at salad mixing. He's not
only an experienced fisherman
and hunter but wields a mean
hand in the culinary line. He
whipped up a celebrity Salad
for us which was a version of the
famed Caesar salad I gave you
recently. "No two people agree on
how this kind of a salad is pre-
pared and no two people will put
it together the same way" said
Mr.. Nagel. He insists on coddled
egg and one that has been coddled
for exactly ONE minute, then
chilled. A raw egg. he thinks,
tastes like nothing but a raw egg.
It never "sets" the dressing on
the greens evenly and smoothly.
He was enthusiastic in his praise
for monosodium glutamate and
what 1t does to step up food
f1avors. Joan Rock, home econ
omist for Accent. spoke of the
value Of this product in preparing
economy cuts of meat that have
. excellent flavor but are inclined