Evening star., 1951-07-12
BY Violet Faulkner

F00d EQ1Lor
It was At summers ago that an
English tea promoter brought some
black tea to the st. Louis Worlds
Fair to introduce to the American
public in the hopes we would
adopt it as the national drink. Not
beng acquainted with Midwestern
heat waves the poor man naively
brewed quantities of steaming hot
tea and tried to serve it to the
sweltering fair-goers. They weren't
having any, naturally. But he soon
caught on to the fact that crowds
did gather around the stands sell
ing ice cold pop. So he added
ice to his tea and before he knew
had q smash hit!
In recognition Of that favorite
American thirst quencher the week
of July 13 to 20 has been desig-
mated National Iced Tea Time. It's
not surprising that iced tea enjoys
such popularity since it's a bever-
age that goes with any food at
any hour of a summers day. It's as
refreshing as a cool shower, and
as inexpensive as it Is soothing.
Iced tea costs less than any other
summertime beverage you can
serve and that's an important
item in these days OF soaring
prices.
The rules for iced tea are much
the same as for hot tea just
pour 4 cups of freshly boiling
water over 6 teaspoons OF tea or
IS tea bags. Let stand for 3 to S
minutes. Stir, strain and pour into
ice-filled glasses. Add sugar and
lemon to taste. That's the experts
formula for perfect iced tea.
\ II 4
When you're downtown this
week or the first of next make a
point Of dropping by the Washing
ton Gas Light Co. to see the little
cookie house the girls in the home
service department have made.
Its on display in the main lobby
lon the first floor. They patterned
lit after the one in the July issue
of McCall's magazine. The house,
which is made from cookie dough,
lis a wonderful idea for children's
party. The girls made some extra
patterns that you may have for
the asking and as long as
they last.
Each year when the canning
season gets under way. one ques-
ton that inevitably pops up is
this: Is it safe to process foods
lin the town? The answer is: No!
Its dangerous even if some OF
your neighbors do tell you they've
been doing it for years. The oven
of your kitchen range was not
designed for canning. Jars, may
seal but they may also build up
enough steam to explode, wreck
ling not only your stove but you
too. You are taking additional
risks when you attempt to can
meat or low-acid vegetables in the
oven. These foods must be proc
essed at high temperatures and
kept there long enough to be sure
of killing bacteria that cause dan
gerous spoilage. Oven tempera-
lures will not do this. A steam
pressure Gamer provides the only
safe and practical way to get the
high temperature needed for these
types Of foods.
This brings me to the subject
of q new book released for publi-
cation today entitled. Making
the Most of Your Food Freezer.
by Marie Armstrong Essipoff
published by Rinehart & Co
(S3.00). Information on the
jacket tells the reader the author
is IAN experimenter by nature, .
one could 60 even further and say
she is an "experimenter extraor-
dinaire." Some of her revolu-
tionary advice on blanching and
shortcut tricks in the freezing
of fruits and vegetables is bound
to cause considerable controversy
among food scientists.
j The heading Of one chapter is
Tradition Be Blowed!" The au-
thor discounts blanching, which
specialists at the United States