Evening star. [volume] (Washington, D.C.) 1854-1972, 1957-02-07
MARKET BASKET
Lamb Cut
Freezers

The sale on beef binds fea-
-tured by one of the local food
chains last week proved SO pop
ular they are offering a special
on whole lambs this week END.
y The lambs will be cut andI
wrapped to suit the customers
specifications. They weigh be-
tween 38 and As pounds and
include the following cuts: Loin
chops, rib and shoulder chops,
shoulder roasts. leg of lamb,
breast and kidney.
Here's an excellent oppurtu-
nifty to replenish your stock Of
lamb in the home freezer while
you can buy it at good price.
Authorities on freezing say lamb,
properly wrapped and kept att
q freezer temperature Of zero F.
or colder. will keep in prime
condition for six to sevenI
months.
Beef continues to be the big
item at meat counters. Shoppers
will find wide variety of items
from which to choose +. chuck
and round roasts. homeless topi
or bottom round. fresh groundI
beef. fancy beef pot roasts, rib
roastS and Sirloin steaks.
Other items include smoked
picnics, bacon, frankfurterS (see
our recipe for frankfurters with
spiced kraut in our What's Cook
ing column), calf liver and fry,
ing chickens.
Plump, tender broiler-fryersI
are outstanding at poultry
counters now. Delmarva pro-
ducers marketed close to three
million broilers during the last
week in January.
Liver Grille
II your family needs a little
coaxing to eat liver, try this
liver grille to tempt their appe-
titles. Our suggestion combines
four of this weeks featured
buys calf liver. tomatoes,
mushrooms and bacon.
Cut the tomatoes in half and
sprinkle with cheese, salt and
pepper. Put them on the broiler
rack along with strips of bacon
and mushroom caps brushed
with butter. Broil until the bacon
IS crisp and the tomatoes and
IN Jus rooms are delicately
Drowned Remove to a hot
platter. Dip the liver in butter.
season with salt and pepper.
sBroil quickly. about 2 minutes
TO a side. Don't dry out the
liver by overlooking. Arrange
:on the platter with the toma-
toes, bacon and mushrooms.
Garnish with lemon wedges and
minced parsley.
You'll lure the most reluctant
liver fancier with this attractive
combination. It's "Quickie"
for the cook, too.
Fresh Produce
Cold weather. rainy days and
poor growing conditions in the
winter garden states are still
responsible for the limited selec.
ton of good buys in fresh pro-
duce. The latter part Of this
month should see an improved
situation with more fresh pro-
duce coming to market.
Recommended for this week
are tomatoes, fresh kale. West
sefn caulifiower. Pascal celery.
sweet corn from Florida, radishes
and mushrooms. Sweet potatoes
are in good supply and the same 1
holds for cabbage. carrots and
Western broccoli.
Give a new twist to sweet
.uotatoes by adding a few table,
spoons of peanut butter. Bake
and scoop out the pulp. mix
with milk, salt. pepper and pea
nut butter. Whip the mixture
until fluffy and refill the shells.
Run the potatoes into a hot
oven just long enough to get
piping hot.
At fruit counters, bananas,
Temple oranges and grapefruit
are the best values. You can
supplement this list by taking
advantage of winters abundance
of dried fruits and frozen fruits.
Incidentally, one local food
chain is offering a special on
several types of frozen foods
this week with substantially
reduced prices. On the list are
frozen vegetables. fruits, and
fruit juices.
In dried fruits you'll find good
supplies Of prunes, apricots,
peaches, dates and figs that
can be used in a variety of
ways to add color and spice
~ x,a.4,. "