Evening star., 1953-09-10
BY Violet Faulkner


prices have come back up after
the slump of a week ago, the pork
was bought at a low market and
as a result the dealers are in
position to offer you some good
values. A loin roast will be a
nice change of pace in the diet.
Lamb, all cuts. will be reasonable
as prices go for this particular
meat. It's not what you'd call a
budget-priced item at best.
Local produce is still abundant
with n-on-the-cob a head
liner. Other recommended buys
include California iceberg lettuce,
cabbage, onions pascal celery,
white and sweet potatoes. To-
matoes took beating last week
In that sizzling heat but they're
still plentiful and still very rea-
sonable. See our answer to a
request concerning freezing to-
matoes later on in our column.
Idaho bakers are back on the
scene, the first shipment came in
this week.
Fruit-wiSe, your best values are
Western cantaloupes. California
grapes, pears and plums. Peaches
are not quite up to par when 1t
comes to quality but prices are
right.
And don't forget the time has
come to lay in a fresh supply OF
sandwich fixin's. You'll be need
ing all sorts of canned meats,
fish, spreads and jellies when the
children start toting lunches
again.
"A Penny Soved
Beth Mclean and Thora
Campbell have done it again!
Their small pocket edition on
meat cookery was such success
they have co-authored a new
masterpiece on the same subject
titled. "The Complete Meat |
Cookbook, published by Chas. A.
Bennett Co., Inc. And here's |
where you can save full dollar
or the purchase price. If you
place your order with the local
bookstores on or before Septem-
Der 80, the pre-publication price
is $4.95.
The book contains nearly 1000
kitchen tested recipes on meat
and poultry cooking to suit every
taste and every pocketbook. The
recipes are in large type and ex-
cept in two or three special cases.
all recipes can be used without |
turning the page to continued"
part on the other side. This |
wasn't just luckily break on the
part of the printers, the experts
planned it that way for your
convenience.
This book contains more than
tust recipes. Within its pages
You'll find detailed information
on buying meat. what and now
much, charts with descriptions OF
cuts. discussion of brands and
grades. MOI is this all. There are
serving hints, chapters on soups
salads and sandwiches. One Sec
tion contains almost so recipes
on the national dishes OF foreign
countries, and another section is
devoted to large quantity cookery
when serving so or more.
Tomato Juice
In the mail this morning one
of our readers asked for informa-
ton about the freezing quality OF
tomatoes. Her garden crop Is
getting away from her. This is
what Department of Agriculture
has to say on the subject. To-
matoes. per Sc, don't freeze sue
cessfully but tomato juice does,
and here's the method they rec
ommend. Wash, sort, and TRIM
firm. vine-ripened tomatoes. Cut
in quarters or eighths. Simmer
: to 10 minutes. Strain. II de-
sired add l teaspoon salt to each
quart of iuice for seasoning.
pour into rigid freezer containers,
leaving head space. Seal ana
freeze.
'Quickies'
Is it hard to get back in the
swing of packing lunches Tor your
school-age youngsters again! "A
supply of the latest quick 1000
items can lessen the time IN
volved and make it an easy chore:
About 3 or 4 months ago one OF
our leading food companies IN
troduced the miniature S12-
ounce cans of three stews
beef. lamb, and chicken now
the same house has come OUT
with beef goulash. chop suey ana
chicken noodle dinner. They re
heat-and-Serve meals, READY 10
on into a wide-moutl7ed thermos
after only minutes of heating on
top of the range. One can Is
generous serving for one. II your
lunch box toters have d1tterent
tastes in food, it's simple mat
ter to open can of chicken
roodle for Suzie, and one OF chop
suey for Johnny. And every one
is happy.
Here and There:
"Your Home Freezer" by Ann
seranne. published by Double
day & Company. Inc. f$3.75) is
the latest book to reach our
desk on the subject OF nome
freezing. The book not only
gives directions on freezing dlt-
ferent kinds of food but in
Guides recipes, whole menus and
detailed instructions for ham
ding frozen foods. The author
takes up the subject of size and
kind of freezer to buy, where IL
,.Il 10 ,0l.,nnd In the home