Evening star., 1953-10-29
By Violet FouIkner

oY NIOtSt ToutkHeI
Six eager-eyed young girls, all
f1nalists in their home State
contest, arrive in Washington
tomorrow to participate in the
All-Eastern Apple Dessert Bake
on.
The contest, sponsored by the
Women's Auxiliaries to State
horticultural Societies and the
Appalachian Apple Service.
brings to a climax National
Apple Week.
The rules for the bake-of this
year have been broadened to in
clude any dish meeting these
two requirements: Cd Main in
gredient must be apples; (2)
There must be a dough crust.
The champions of the six States
who will compete for top honors
as best cook are: Janet Mercer
(Ohio). Marian Purdy IN. ",
Janet Hobbs CMd), zona Mae
Fairbanks (VaD, Dolores Smith
(Pa0, and Merelyn Shultz CIV.
Va0. The contest will be held
in the auditorium of the Wash
ington Gas Light Co.
Delight to Dieters
Making it's first appearance in
Washington tomorrow is a new
low-calorie bread. 1t is high in
protein, contains no shortening.
and totals only 48 calories per
sllce. The loaf is made with un-
bleached whole wheat flour with
part of the bran removed to
avoid roughage which is often
irritating to sensitive digestive
systems. One-half pound (about
8 slices) of this bread supplies
adults with at least the following
amounts or percentages of mini
mum daily requirements for
these essential food substances:
Thiamine $50 per cent?, ribo-
flavin Q6 per cent?, niacin Is
milligrams) and iron (4O per
cent?. Watch for this bread at
your favorite grocers. Distrl-
button will start in the local area
tomorrow.
November PIentifuls
It's beef again as the meat
of-the-month. This makes nine
months in a row that beef has
been on the list of plentltuls.
And there will be lots OF pota-
toes (both white and sweets).
and onions to keep company
with the beef to make good
hearty fall dinners. Plenty OF
turkeys will be available IN
November, too, with a choice OF
large and small birds. For the
holiday season ahead, shoppers
will find an abundance OF
pecans, almonds, raisins and
fresh winter pears from the
Pacific Coast. Root vegetables
are coming into their own as
as the late fall harvest finds its
way to market. For the best
flavor and maximum food value,
remember these underground
vegetables should be cooked just
until tender. Food specialists
recommend starting the vege-
tables in boiling water. Cover
ing the kettle speeds cooking,
saves vitamins and time, and
fuel. too. If you'd like to brush
up on cooking times for ruta-
bagas, turnips, carrots, parsnlps
and the like, there's a revised
edition of Root Vegetables in
Everyday Cookery" just of the
press. Single copies may be OBJ
tanned free on request from the
Office of Information, United
States Department of Agricul-
ture. Washington 25. D. c. In
addition to a guide to boiling
times and basic directions. the
booklet contains several new
recipes.
For the current week the best
buys in addition to the above
include all cuts of lamb, pork
Florida oranges and grapefruit,
grapes, apples. kale. collards'
small sugar pumpkins, cabbage,
caulif1ower, squash and celery.
Grondmo's Secret
Locked in a safe in Portland
Ore, is a recipe that has brought
fame and fortune to the Dickin-
son clan. Back in 1897 Mrs. Flor
ence Dickinson, a Portland
school teacher. decided to make
some extra pin money canning
fruits and preserves. In the hills
around her home berries grew
wild and profuse, hers for the
picking. The venture proved an
instant success. Folks wanted to
know how she achieved that
fine, fresh-fruit flavor. But like
any woman who has developed a
prize recipe, she simply replied,
That's my secret" That same
recipe is being used today, but
in addition to the original wild
blackberry jelly. the line now