Evening star., 1955-03-17


A word Of caution: Smoked
meats do not lend themselves
to freezing because their high
salt content subjects them to
the hazard of rancidity. Under
no circumstances, say the ex-
perts, should bacon be frozen,
and ham should never be
stored frozen for longer than
month.
In addition to pork, one 10
cal food chain will offer all
cuts of beef available in two
grades. Budget" beef for
those who are watching their
food dollars, and USDA
choice" for those who want
the best. Capon and Long
Island duckling are two poul-
try items to consider.
Fresh Produce
You know spring is here
when the first fresh asparagus
shows up in the market. It's
still priced in the luxury class,
however. We spotted some
beautiful big Florida lines.
which reminded us of lime
pies; black ribier grapes from
South America; rhubarb from
Michigan and 5-pound bags of
eating apples from nearby Vir-
ginia. Good buys in the head
lines will include packaged to-
matoes, Pascal celery, Cali
fornia iceberg lettuce, kale,
avocados, Florida citrus. Black
Valentine green beans and yel-
low corn.
For Lenten Dinners
Good values in fish this week
include butterfish, rock, Span
ish mackerel. porgies, sea trout
and founder. One local food
chain will offer smelts and
shrimp at attractive prices.
Also available are pan-size and
large croakers, Carolina shad.
and frozen flllets of haddock
and perch. /
The "R" months are slipping
away but there's still time to
enjoy this succulent bivalve.
Here's a simple way of pre-
pairing oysters that goes back
to the days of the early settlers.
Drain the oysters, place in a
heavy frying pan and cook
over low heat until the edges
curl. Add a generous chunk
Of butter, lace with lemon
juice, salt and pepper to taste.
Bring just to boil and add
a final dash of Worcestershire
if you like.
TeIevisicn Cooks
Fresh off the press comes a
cookbook titled Cooking With
the Experts" published by
Random House, Inc. ($2.95,
edited by William I. Kaufman.
The 400 recipes are from As
of television's most popular
cooks from New York to Homo
lulu and from Minneapolis to
Miami. The recipes have been
tested not only by the TV
cooks themselves, but by their
viewers, whose demand for the
collection brought the book in
to being.
WMAL's Ruth Crane, we'll
known to every one in this
area, contributed recipes for
rum pumpkin pie, old fashioned
Virginia corn pudding and cot
tage cheese griddIe cakes
among others.
The recipes are written in
easy-to-follow style and ar
ranged under convenient head
ings ranging from appetizers
through entrees to dessert and
beverages. The book is well
indexed and bound In a wash
able cover.
Here and There
You don't have to be an ex-
pert mathematician in order
to divide an egg in half prop
erly. Just beat it long enough
to blend the white and yolk.
Then, pour it into a measuring
cup and use half by measure.
AS simple as all that. Next
time you mix a cake OF bis
cults, anu are interrupted by
telephone, doorbell or the
youngsters, you can tell at a
glance where you stopped mix
ing If you follow this hint.
Before you begin, place all in
gredlenSs to the right Of the
mixing bowl. Then. each time
you add one, place the con-
tai1er to the left Of the bowl.
This way, you'll never forget
the salt or add the sugar twice.
:. Here's 4 real quickie: Com
bine a car Of condensed chick
en- gumbo soup with two cans
Of boned chicken and a fourth
cup of top milk or cream.
Put layer of crushed corn
flakes in the bottom of a but
tered casserole. Pour the
chicken mixture over the corn
fakes, and top with another
layer of corn fakes. Bake in
a moderate oven about 80 MINI
L =