Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-03-18
Ry Violet FouIkner


ner" days with chuck and rib
roaStS being featured in the
shopping news along with round
and Sirloin steaks. Sharing the
spotlight in the meat depart-
ment are leg Of lamb. veal and
all kinds Of poultry. Many home
makers who have mastered the
art of cooking pork and beef
hesitate to venture into the
realm of veal and lamb cookery.
Actually. there's no mystery to
1t. Veal is q lean meat and
needs some fat added. maybe a
couple slices of bacon or strips
of salt pork. 1t should always
be cooked to the well-done stage.
while lamb may be served either
well done or medium. Almost all
cuts of lamb are tender enough
to be cooked by roasting or broil-
ing. However. Shanks and neck
slices are better and more tasty
when praised or simmered.
One local food chain Is Offer
ing some very special caponS
this week end. The price Is rea-
sonable for the exceptionally
high quality. they tell us. For
lenten menus. mackerel, porgy,
sea bass. shad. crab meat. oys-
tiers. frozen flllets and fresh
founder cut to order are in good
supply with prices depending on
your choice.
Produce-wise. there's little
change. Fresh Strawberries are
coming in from Florida. The
quality is nice but the prices are
q bit high. Broccoli anu cauli-
flower. both members of the cab
bage family are on the list of
good buys, along with such
staples as potatoes. Pascal Gel
cry. lettuce. carrots. cabbage,
apples. sweet potatoes, radisheS
and turnips. For the artichoke
fan. Western growers say this
Is the peak Of the season. In the
next breath they warn you not
to dilly daily. but get your share
while they're here.
New Cook Books
The members Of the Weco
Circle Of the .Chever4y Commu-
nifty Church Of Cheverly. Nd.
are bursting with pride these,
days. Their new book, Whats
Cooking in Cheverly" $4,000 is
just on the press. Each Circle
pledges 50 much . year. we
understand. toward. the church
building fund. Proceeds from
the cook book will 60 into that
fund.
The recipes are family favor
ties and specialties. Some Of
them have been prize winners
and others have been closely
guarded secrets. II the ladies
in Cheverly have been wonder
Ing how Mrs. James Reid makes
that famous spoon bread Of hers.
the recipe Is on page IL. It's
her own creation. too. she tells
me.
The book has Q gay red cover
and spiral binding which allows
the pages to lie fiat when open.
The recipes range from bever-
ages. main dishes, cakes to some
excellent ones for pickles. jams.
and preserves. The books are
not on sale at the regular book
stores but may be obtained by
writing to the Cheverly Commu-
nifty Church. 1901 Cheverly ave-
nue.. Cheyerly, Md. Add Is cents
to the cost Of the book for mall
ing.
Easter ranks second only to
Christmas as o. time for family
gatherings and gift-giving. &C
cording to Charlotte Adams, au-
thor of Easter Idea Book" pub
lished by M. Barrows and Com
pany. Inc. ($3.50). In part one.
Mrs. Adams offers interesting
dishes for fast days. Then she
goes on to give menus. decorat-
ing ideas. even children'S games,
for the day of celebration and
the spring weeks that follow.
Part two gives detailed inStruc-
tionS for amusing and useful
gifts that you can sew, crochet
or paint, from greeting cards to
an adorable cuddly bunny. She
has also included step-by-step
directions for making q we'll
trimmed French poodle and a
bunny rabbit suit for your
youngSter.
Condy Show
We've been to flower shows,
garden shows, and home shows
but this week is the first
time we've ever been to q candy
show. One item that took our
eye was a miniature handwoven
bushel basket filled with Vir-
GINA apple candy, complete to
its own mailing carton. With
fresh apples as a base and for
tined with an apple essence. this
candy has managed to retain it's
true fruity flavor. In addition
to the small baskets, the apple