Evening star. [volume] (Washington, D.C.) 1854-1972, 1959-10-02
BY VIOLET FAULKNER
Star Food Writer

BY VIOLET FAULKNER
Star Food Writer
CHICAGO, Oct. Our
last morning of the 18th an
nual food editors conference
and we were guests OF Don
Neills Breakfast Club
show, a meeting sponsored by
the Kretschmer Wheat Germ
Corp.
Naturally. our breakfast
menu was well fortified with
wheat germ to give us a final
squirt of energy to take us
through the last crowded
day.
At the press and brunch
session yesterday morning
we picked up a wealth Of in
formation and new ideas.
Did you know you can bake,
broil, freeze, drink, or eat
cranberries "as Isl?
Stands Up
To prove cranberry sauce
will stand up under heat,
Janet Taylor, Ocean Sprays
home economist, used a pro-
pane torch on a 7-pound
mold of jellied cranberry
sauce, topped with pineapple
and brown sugar. The sugar
dubbed but the cranberry
held its shape.
And, Of course, you all
know you can put raw cram
berries right into the home
freezer to have on hand
when the season is past.
You can also put an UNI
opened can Of jellied sauce
into the freezer to serve as
a frozen relish with the main
course.
At the Manischewitz booth,
ompany representatives
pointed out the latest addi-
ton to their line of kosher
foods. White fish and pike in
jelled broth packaged in glass
Jars.
We particularly like the
excellent material in our
press kit giving definitions Of
Jewish foods, and a Jewish
calendar listing the holidays
with a brief description Of
each. Wonderful source ma
terial.
The National Association
Of Frozen Food Packers pre-
sented their story with a
fashion parade.
The latest packaging de-
velopment with the associa-
ton is the heat-in-bag and
pour-out vegetables and ber-
ries in see-through poly
ethelene bags.
Frozen gourmet foods are
constantly increasing in num-
Der, Carol Best, company
home economist, pointed out.
You'll now find about 1000
different frozen prepared
foods on the market to help
get meals on the table in a
a hurry.
The r. T. French Co. in
troduced their new line of
seasonings. Attractively
packaged, the glass jars are
312 inches high with steel
caps to keep the contents
fresh.
The line includes 38 herbs
and spices. Among them are
leaf thyme, rosemary leaves,
vegetable flakes, salad or bar
becue seasoning, leaf TARA
gon, leaf marjoram and
chicken stock.
The United States Indus
trial Chemicals Co. and Feed
Service Corp. explained the
new liquid feed supplement
that is making news in the
meat industry.
Tests and experience have
shown that the liquid feed
product, which contains
ethanol (ethyl alchohoD pro-
duces meat that has better
lnarbling and less waste
cover fat. The new supple
ment is called morea liquid
feed.
DR.. H. J. Prebluda, bio
chemist with the firm, en-
phasized the use of LIQUID
feeding substantially reduces
the chance of any strong
flavor in lambs. More-beef
and lamb also cook approxi-
mately one-third faster.
Another interesting aspect
is that livers from these ami
mails have a milder flavor, he
went on.
when enough cattle and
sheep are fed on a liquid feed
program, quality beef and
lamb will be consistently
available for super markets,
hotels and restaurants" said
Mr.. Prebluda.
The brunch side Of the
eight-part meeting was pro-
vided by the Minute Maid,
Snow Crop and Hi-C fruit
drinks companies.
After a tour of the new
Sara Lee plant, the company
introduced a brand-new prod
uct at the luncheon that fol-
lowed Sara Lee chicken.
This main course dish is now
available in the New York
area but will be in national
distribution by the first of
March. In fact, as soon as
production can meet the de-