Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-03-25
Honnennukers
Weekly Food
Roundup
How to Freeze
Lemon Pies;
Fresh Whitefish
Bv Violet Foulkner

Eight pounds of buck shad
were reported caught in the
Hudson River this past week, but
in the words of the Fish and
Wildlife Service. these 'preco-
cious fellows" were well ahead
of the rest of the run. AS a
matter of fact, shad isn't due
in the Potomac for another two
or three weeks. Supplies are still
coming from Georgia, North
Carolina and Virginia. Mean
while. the local markets are
well stocked with pan-size but
terf1Sh. fluke. sea bass, oysters.
crabs and crabmeat. And there's
q real treat in store for lovers of
fresh-water fish :. one local
food chain will feature fresh
white fish from the Great Lakes.
In our opinion, this is the king
Of them all.
Beef continues to hold the lead
in best buys at the meat coun-
tiers with rib. chuck and shoulder
roaStS carrying attractive price
tags. You'll also see some good
values on pork, all cuts of veal,
smoked picnics, hams and stew
ing chickens. And something
AAw IN the poultry line is being
offereo - A~G pre-cooked
SQUAD weighing from u to ia
pounds.
On the vegetable side, spring
has ushered in a variety Of leafy
greens kale. collards. spin
ach, mustard and turnip. Early
asparagus is arriving from Flor
ida, grapefruit continues plen-
tiful. and all markets are well
supplied with Pascal celery, or
angeS, potatoes, salad greens,
corn, tomatoes, wineSap apples.
small-SiZe green peppers, cauli-
flower and Carolina red yams.
If you're trying to reduce land
who isn't these days?, serve
your green's with a simple wine
vinegar dressing. This one has
practically no calories lurking
around the corners: Combine 2
tablespoons wine vinegar, y cup
tomato juice, l teaspoon grated
onion. y teaspoon dry mustard,
and Il teaspoon Worcestershire
sauce. Chill and shake we'll be-
fore using. For a taste tantal-
izer on such vegetables as cauli-
flower, zucchini, broccoli. spin
ach. tomatoes, cucumbers or
cabbage, shake a few drops of
wine vinegar over the top before
serving.
Make Ii Now
Here's the latest information
on freezing lemon meringue pies.
The little tricks which help pro-
duce a perfect pie every time are
the results Of testing and re-
testing by trained home econom-
lists. For best results this is what
they say. Freeze the baked pie
shell with only the filling in it.
Freeze the unbeaten egg whites
to be used for the meringue sep
arately. On the day you want
to eat the pie. you follow three
steps as easy as ABC. Make a
meringue, spread it on the I'M
thawed frozen pie. bake in
S50-degree F. oven for Is to 20
minutes until the meringue is
Drowned. Length of time the
frozen pie can be. kept in the
freezer successfully is longer
than you'd think. A lemon
meringue pie using fresh lemon
Juice (meringue made at serving
time) was baked and frozen on
December 8 in the test kitchen
and eaten February 2. The crust
was f1aky. reports say, the flavor
good and the consistency of the
filling excellent. The volume of
the meringue made with frozen
egg whites was as good as the
volume Of a meringue made in
the usual way.
Household Arts
Washington is being deluged
with cooking schools this spring.
In addition to the once-a-week
classes conducted by Dione Lu-
cas-, a school to teach the art of
homemaking is getting under
way. At this school student"
will get a course in practical
housekeeping which will include
all types of cooking, marketing.
party fare, cake decorating and
home decoration. The founders
also have another department
for girls who wish to make work.
ing in homes a career as do
mestics, housekeepers or cooks.