Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-09-23
By Violet FuuIkner


One local food company must
have sensed mothers are particu-
larry busy these opening weeks
of school. They're featuring a
meat loaf already to pop into the
oven. The prepared loaf is a
mixture Of ground beef, veal and
lamb. packed in an aluminium
foil pan, with nothing left to do
but slide it in the oven. Smart
merchandising, we call it. Be-
tween shopping for new outfits
for children, lining up PTA
meetings and getting the house
ready for a new season. fall is a
busy time for homemakers.
A homeless beef roast. COM
plete with a Pennsylvania Dutch
recipe, is the offering of another
food chain. Beef, you notice, con-
tinues to be the headliner in the
meat department. Still more
cuts on the good buy list for the
week are rib roasts, round steak.
rump and chuck roasts. Pork
Is getting more attention as the
days get cooler. You'll see some
attractive buys listed for week.,
end shoppers.
Stewine Hens
Fryers are not the only good
value at the poultry counters.
There are lot, of steWing hens
on the market, or fowl as they're
called by some dealers. It's Gus
tomary this time Of the year for
farmers to Gull the plump hens
from their laying f1ocks as pull
let's from last springs hatch
start producing. But the hen
that's of little further help to the
farmer is, paradoxically, Of great
value to the homemaker. Meaty
and fat, these birds make Won
derful stews and casserole dishes
now when your family is banker
ing for foods with body.
One of the fine things about
q stewing hen is the many deli
ciouS possibilities after it has
been cooked. Chicken shortcake,
q la king, salad and what's bet,
ter for a late snack than a
chicken sandwich with a slice
of garden-ripe tomato?
Produce News
The fall harvest is becoming
apparent in all the markets
these days. We have two new
Corners to report today. The first
shipment of Florida grapefruit
has reached local fruit stands,
and the early crop of Brussels
sprouts is here.
We've just been looking through
RDppy Cannon's new book called.
1.-THE Brides Cookbook" pub
lished by Henry Holt & Co., and
found recipe for preparing
these little cabbages that is
completely new to us. After the
sprouts are cooked she adds a
" cup of tiny seedless white
grapes and melted butter to
them. The tartness of the grapes
would be an excellent foil for the
sprouts. Grapes are so plentiful
now, both the Thompson seedless
and the California tokays, this
might be worth a try. All of
us are inclined to get in a rut
when it comes to preparing vege-
tables and a new trick to give
them more taste appeal is always
welcome.
Virginia apples - Jonathans
and Delicious-are in good sup
ply and reasonably priced. The
Delicious is great favorite for
eating out of hand or for salads.
It's not too tart and for salads
the red skin adds a colorful touch.
The Jonathan is considered an
excellent choice for pies, sauce
and all-around use. It's crisp,
tart and juicy. This variety
makes fine fried apples, too. Try
some with the pork that's being
featured as one of the meat
buys for the week.
Other items to add to your
shopping list are golden sweet
potatoes from Maryland. iceberg
lettuce, white potatoes, celery,
cabbage, carrots, melons and
bananas.
Here and There
To make a chocolate crumb
crust: Combine cup fine gra-
ham cracker crumbs, 2 table,
spoons sugar, dash salt and l
square unsweetened chocolate,
grated: mix well. Add "a cup
melted butter and blend. Press
firmly on bottom and sides Of g.