Evening star., 1953-04-09
WeekIyFoo
Report for
Honnennukers
Instant Dessert;
Cooking Schools
At Home Show
By Violet Faulkner

A must" on your date calen-
dar for this coming week is the
Home Show that starts Saturday
at the National Guard Armory.
While your husband Is delving
into the mechanics Of a garden
tractor, you'll want to see the
cooking demonstrations put on
by the two utility companies.
The Washington Gas Light Co.
will have a life-size kitchen in
stalled where cooking schools
conducted by the home service
department will be given twice
daily with a complete change of
menu each day. One menu
will feature q complete oven
meal, all timed to be ready for
serving in just one hour. They'll
also show you some quick tricks
in handling your pressure cooker.
That faint aroma Of orange
you Whit is coming from the ex-
hibit arranged by the home serv-
ice department of the Potomac
Electric Power Co. Here their
home economists will show how
to use the deep well cooker on
an electric range as a deep fat
fryer. If you time it right, you'll
have a chance to sample their
wares spicy orange drop
doughnutS. This is only one Of
the tricks they have up their
sleeves, the rest are well guarded |
secrets at the moment.
Instont Pudding 4
Back on the shelves after an
absence Of almost two years is
an instant dessert that Is ready |
to eat as soon as you lift the
beater from the mixing bowl. |
New equipment and more plenti-
full supplies of one Of the major
ingredients necessary in the
making Of this dessert accounts
for it's reintroduction on the
market. The story behind this
product goes back about so
years when an American mis-
sionary in China discovered a
type corn that seemed to be diff
ferent from that grown in the
United States. He sent samples |
to the United States Depart |
ment Of Agriculture for analysis;
they found it contained certain |
starch properties ours didn't |
have. After some years of re-
search the University of Iowa |
developed a hybrid corn called |
waxy maize that has made pos
Sible this type of pre-cooked in
slant dessert. One of the
reasons it was pulled off the |
market two years ago was the |
fact there weren't sufficient |
quantities of this type corn to
satisfy the demand. Iowa and |
Illinois are the only two States |
where the corn is grown. Pro-
duction has stepped up, hence
more available to use in food.
The dessert is back in the three
original f1avors chocolate, but
terscotch and vanilla. All you
do to make this creamy dessert |
is add milk or fruit juice. beat |
for 80 seconds and there it is
ready to spoon into serving
dishes.
Fresh Produce
Tender spears of asparagus !
are about the most tempting |
vegetable spring has to offer. |
Much cheaper now than when it |
first appeared on the market,
you'll see a steady decline in |
price as supplies increase. Have |
you ever tried raw asparagus in |
salad? You're probably skep- |
tical. I was too. The next time |
you buy asparagus set aside a
few spears and try it yourself |
before you spring it on the rest |
of the family. Use only the !
tender tops and cut them in thin |
diagonal slices. Marinate for a
few hours in French dressing |
and serve with sliced tomatoes |
on a bed of salad greens. Spoon |
some of the dressing over the
salad.
Sharing the spotlight with |
asparagus are onions, fresh |
green cabbage, carrots, lettuce, |
a good variety of greens, and |
snap beans. incidentally, did |
you realize that lettuce is the
No. 5 vegetable in quantity con- |
sumed by the American public?