Evening star., 1952-10-28
Enjoy Breakfast While Toast Bokes
By Violet FouIkner

There are still a few high spots
of the recent food editors confer
ence I haven't had time to tell you
about.
The idea of serving ice cream
for breakfast may seem a little
startling at first thought but try
it topped with fresh fruit and see
how good it is! Takes the place of
cream and sugar all at one
time. Another new breakfast trick
introduced at the same meal when
we were guests of the National
Dairy Products Corporation was
an oven-browned French toast.
The toast can be baking in the
oven while you sip your fruit
juice. And the thing that appealed
to me, there's no standing over the
stove or waiting to refill" the
frying pan. With the toast we had
ham slices, sausages and the new
half-slices of bacon.
Pineapple in 10 Acts
The Pineapple Association an
nounced that for the first time in
more than a decade canned pine
apple is back in good supply, in
all five convenient styles. Just in
case we had forgotten how versa
tile this fruit can be the program
dramatized ten different recipes in
which pineapple can solve your
menu problems. Pies, luscious
cakes, tempting meat loaves, hash,
salads and soda fountain sugges-
tions for the teen-age set were set
forth for our inspection. You'll be
seeing some of those good recipes
in my What's Cookin' column from
time to time. Watch for 'em.
Fish, More Fish
A real point of interest was the
exhibit of fish and fish cookery
sponsored by the National Fish
cries Institute and the Shrimp
Association of the Americas. More
than so species of fish and she'll
fish were on display. Members OF
the industry were on hand to
answer questions on all phases of
fishing as they pertain to fish
caught for human consumption.
A new shrimp pack caught my
eye. After years of experimenting
they have finally succeeded in
making a machine that can sue
cessfully de-vein shrimp. This
the industry considers a major
achievement. Because of the
curved structure of shrimp it has
been difficult to run them through
any sort of mechanical device.
The sand vein is removed the
shell split down the back but left
on very neat. What great
time saver that will be when this
pack reaches the market which
we fervently hope will be soon
We sampled dozens of fish dishes
among them an American bouilla-
baise that used fishery products
available throughout the United
States. You'll be seing that re-
cipe in my columns soon, too.
"A Bit Of Denmark
1t was a real experience to have
lunch with members of the Dan
ish government. On the huge
buffet table counted 26 different
entrees, there may have been
more but I lost count after that.
All the meats were Danish i'm
ports hams, spratts. bacon,
meat balls, sausages, brook trout
and fish balls cooked and
served many different ways. We
were all amazed at the fresh
flavor of the canned trout and
remarked on the delicious sauce
of the canned meat balls. Served
in true smorgasbord style when
we finished the entree we went to
the cheese table and had our
choice of assorted Danish cheeses
these to be eaten with a thin dark
bread somewhat similar to our
pumpernickel. After the cheese
course we made our way to still
another table of assorted pastries
They all looked so attractive il
was hard to make up your mind