Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-06-15
Buy Beef by.
Brand, Not
BY Grade
Meats Director
th.RetoiI Grocers
Advises Housewife

Wlth.RetOll 0rOcers
Advises Housewife
There's no such thing as q
tough piece of meat If it's cooked
right. So c. G. Bowes. director.
meats division of the National
Association of Retail Grocers Of
the United States. holding its
convention at the National
Guard Armory, told us yesterday
afternoon.
Generally speaking, beef is go
Ing to be in best supply for the
next six months. From now on
the best buys viii be in the
leaner grades If you're watching
your pennies. He recommends
the consumer buy by brand
rather than by grade since there
is too wide a variation within
a Government grade.
The average homemaker can't
afford to indulge in choice and
prime cuts as a daily practice.
However, she can use the aver
age quality beef and get just as
satisfactory results if she will
adhere to one principle: Tenn
perature. said Mr.. Bowes. de-
termines the tenderness of the
meat. All meat, regardless of
method used. should be cooked
at a low temperature. For a
shoulder roast he recommends
a temperature as low as ESQ
degrees F.
Your best meat buys during
the summer months will be
poultry in general with empha-
sis on turkeys which are in
exceptionally good supply. AS
we get into August and Septem-
Der look for good values in stew
ing chickens. Owners of home
freezerS might keep this in mind
with an eye on next winters
dinner table.
Food SpecioIties
Looking for something new
and decidedly unusual to startle
the boy friend the next time
he comes to dinner? Our next
stop at the MARCUS exhibit
was at a display of speciality
foods. Here we ran across a
new idea in merchandising. The
walls Of a specially designed
trailer were lined with hundreds
of tempting food items. To a
food editor it was a shoppers
paradise. First to catch our eye
were the canned meat products
.. buffalo steak, elk, venison
and bear. The buffalo is done in
Western style with white wine,
tomatoes, salt and spices and in
frontier style with burgundy,
tomato and spices. For the main
meat course simply heat and
serve with wild rice, noodles,
little new potatoes, or with light,
tender dumplings. The elk and
venison steaks are prepared with
chestnuts while wild mushrooms
compliment the bear steak. If
these sound too gamey for you.
there's also quail packed two
small ones to the can. SQUAD
comes one whole bird to the can
as does partridge. They can be
eaten hot or cold to suit your
fancy.
Midget corn, grown on the
company's own farm in Wiscon-
sin, was an interesting new idea
for the relish tray or to pass
with summer beverages. The
corn, about as large around as
q lead pencil. is picked as soon
as the silk shows, and is eaten
cob and all. It comes either dill
or sweet picked.
Colored icing in tubes sounds
like a sure-f1re hit with the
homemaker who goes in for the
fancy touch on birthday cakes,
cookies, pastries, gelatin molds,
fruit salads or frozen desserts.
The representative of this Spe-
cialty house called it an item for
lazy women. We don't agree.
But it is a handy item for a busy
mother who, by necessity, has
to count every minute Of her
day. The icing comes in green,
brown, pink and white. The
green is mint favored, the brown
chocolate, and thes white and
pink are both favored with va
nilla. To use, simply remove
the cap, press and use as you
would o pastry tube. The FROST
ing comes out like a ribbon,
making it very easy to trace any
desired pattern on cake or
cookie. BY vi.