Evening star., 1952-06-19
By Violet FouIkner

Chicken roasted in aluminium
foil captured the first prize at
the Delmarva cooking contest last
week. The winner, Mrs. Ernest
Schultz of Bordentown. N. j., used
a bread stuffing that called for "a
cup melted butter, 2 tablespoons
chopped onion, 4 cups crustless
bread crumbs, "a cup chopped Gel
cry, "a teaspoon salt, 4 table
spoons chopped parsley, u tea
spoon paprika, a suggestion of
pork sausage and enough milk to
moisten. Before stuffing the
chicken she rubbed the outside
with q cut lemon, rosemary, fat,
onion and celery leaves. The cav
ity was seasoned with salt before
the stufing was put in. Then the
bird was wrapped in foil and
baked in a 325-degree F. oven.
The foil was removed the last
few minutes to allow for brown
ing, at which time she brushed
the breast with cream. For the
size chicken she baked she al
lowed 31a hours.
Fried chicken seems to be hold
ing its own as the Nations IA
vorite. Approximately one-third
of the 107 recipes submitted for
the contest were for chicken pre-
pared in this manner. There were
many deviations in method and
seasoning, but fundamentally they
were the sane. AS you read
through the recipes you notice
lemon juice appearing over and
over again. Apparently this in
gredient is gaining favor with the
household. The seasonings varied
from garlic, curry, chilli powder.
rosemary, thyme, marjoram, parS-
ley, celery, nutmeg to plain salt
and pepper.
Freezer Emergency
Not often, fortunately, but
there are times when for reasons
beyond your control, the home
freezer cuts off. This can spell
disaster. In my mail this morn
ing is the notice of a new leaf1et
issued by the United States De-
partment of Agriculture entitled,
what to Do When Your Home
Freezer Stops" Single copies of
the leaflet are free by writing to
the Office of Information, United
States Department of Agriculture,
Washington Is, D. c. Maybe this
emergency will never arise in
your household, but in case it
should it's wise to be prepared
Get one Of the leaflets and keep
it where you can lay your hands
on it In a hurry. It will tell you
what to do about the freezer as
well as the foods inside, how to
tnsulate and what to do with the
food If it thaws.
Summers Small Fruits
Strawberries from New York
State are the largest I've seen
this season. Often when you find
a berry this size they are apt to
be hollow. but not these, they're
firm and solid all the way
through. However, the berries are
more expensive than they were a
couple weeks back. Black and red
raspberries, blackberries and blue
berries are coming in from West
Virginia and the Carolinas. Can
taloupe and apricotS from Cali
fornia, Bing cherries from Wash
ington, cling peaches from Geor-
gia and watermelon from Florida
rounds out the fruit picture. A
nice variety of good-quality fruit
for summer tables.
On the vegetable side we have a
number OF items coming from To-
cal truck farms green beans,
beetS, green and yellow squash and
spinach. Asparagus from jersey
still is in plentiful supply and will
be for another couple of weeks.
The good growers do their last
cutting about the Fourth of July.
Homegrown tomatoes will be
showing up in another couple of
weeks If the hot weather holds.
We dare mention potatoes again.
The produce men tell me they
have all they can handle. The
spuds from California are bring
ing higher prices than the ones
OPEN A MODEL sHC