Evening star., 1950-10-23


usual ingredients are used, di-
rectionS are simple and to the
point, and the end product is a
delight to the eye as well as the
palate.
Hawaiian Pineapple Co., Ltd.
chose a technicolor film to tell
their story of how pineapple
reaches our dinner tables. At q
cocktail party late one afternoon
they introduced a new hors
doeuvre that proved to be the
hit of the day. They're called
teriyakis and consisted of alter
nate chunks of pineapple and beef
threaded on small wooden skewers.
Our last assignment that day
was a mighty pleasant one. tick
cts to the theater, compliments Of
Tea Bureau, Inc.
When demand exceeds supply
price increase is inevitable. This
has happened in the case of coffee.
Despite the fact there is a real
world shortage of coffee there
is little danger of a shortage in
this country. Such was the state
ment made by Mr.. Charles G.
Lindsay, manager of the Pan
American Coffee Bureau. Coffee
growing countries are producing
for export at the rate of 80 mil
lion bags annually, but it Is be-
| ing consumed at the rate of
32.5 million bags. Year by year
the surplus has dwindled. The
United States is far and away
the best customer of the coffee
producing countries because we
can pay in dollars. We use 10
per cent of all the coffee they
export. The coffee industry is
an expensive one, by the way.
They have never been able to
devise machinery to replace hu-
man hands in picking, washing,
sorting, drying and processing
/ the green coffee cherries. And
here is startling set of figures!
Do you know it takes 1000 cher
ries to provide the beans for l
pound of coffee? It also takes
whole year for one coffee tree
to produce enough berries to make
11a pounds of roasted coffee.
You might think of that as you
sip your second cup of coffee
tomorrow morning.
The perfection of today's apple
Is far cry from the one Eve
gave to Adam. Dynamic Mr.. Sam
uel Fraser, secretary of the Inter-
national Apple Association, took
us back 10000 years and traced
the history of the apple industry
up to the present crop now mov-
ing into the markets. The big,
Ired apple we take so much for
granted stems from small primi-
tive apples which had their origin
IN Korea, Northern Japan and
Northern China. Today's COM
mercial crop represents so million
trees. Washington leads the pa
rade in producing about 80 to 40
million bushels of this output;
New York is next: then comes Vir-
|ginia with to IL million bushels.
All told. 35 States produce some
19 varieties.
Dining with representatives Of
Thomas j. Upton, Inc, was a
true epicuean experience. After
a picture-pretty pineapple fan
taisie, the piece de resistance Of
the dinner was white African
guinea hen with stuffing made
of the livers and hearts. mush-
rooms, white onions, goose liver,
bread crumbs. fine lacing Of
herbs and brandy to bind the in
gradients together. The dessert
+. charlotte glace all kirsch with
sauce abricotine was a real
creation! After a cup of fragrant
tea to conclude our dinner, Mr..
Robert B. Smallwood, president of
the company. told us that Ameri-
cans are buying tea at the rate
of about 88 million pounds a year.
There's some debate on the exact
number of cups pound of tea
will make but it's approximately
280 cups per pound. 1t figures up
to a lot of teal
In Chicago last year Lipton's
told us about their new dessert
mix i. Frostee -. which was
just then getting underway. 1t is
now being distributed on a ma
tional basis. AS Mr.. Smallwood
pointed out. this is one dessert
where the butter-fat content can
readily be determined by the rich
ness of the milk or cream which is
added. 1t can be a "slimming"
dessert depending on your choice.
He also reminded us that their
company makes about 70 per cent
of all the dried soup sold in the
United States.
A word more about the white
African guinea hen that caused
such a sensation with all the food
editors. Here's a little history on
the background of this culinary
treat. Originating in the jungles
of darkest Africa, these exotic
tropical birds are members of the
pheasant family which also in
cludes turkeys, partridge and
grouse. Even back in Caesars
time they we're considered very
top-drawer and served at Roman
banquets. Marcus Aurelius is sup
posed to have gone on record as
saying they were the finest eating
bird of all time.
Through the years they have
become almost extinct, and only
this year have they again become
available in some of the better
markets specializing In fancy