Evening star., 1960-05-26
MARKET BASKET
Holiday
Food
Specials

tween two popular IA
voriteS -. hams and
fryerS when shopping
for your holiday menus.
With the long Memo
rial Day week end coming
up there's bound to be a
picnic on your schedule. And
what better choice than a
baked ham or a platter
Of fried chicken to feed
the crowd.
The hams are available in
a variety of sizes and styles
from regular smoked to honey
glazed. Fully cooked hams
may be purchased whole,
full shank half, or full butt
half. Center cut ham slices
are being featured along with
canned hams in sizes rang
ing from Ia pounds to 10
pounds. Included in the
variety of canned hams are
some with a honey glaze to
save time and trouble. Sliced
boiled ham for sandwiches
and cold plates is another
ham special"
Shoppers will find the
plump, young fryers either
whole, cut-up, or in separate
packages Of breasts and legs.
Chicken hvers are also be-
ing featured as a holiday
buy. One food chain is offer
ing oven-ready turkeys,
weighing from 4 to 10 pounds.
FrankfurterS, q picnic stand
by. are another weekend
bargain.
If you're planning a cook
out and your taste runs to
beef, you'll find some good
values in ground chuck (for
harnburgerS), blade bone in
chuck steaks, 7-inch cut rib
steaks with bone in, rib and
sirloin steaks. Also on the
list Of beef buys are chuck
roasts with arm bone in,
boneleSS roasts (chuck and
shoulder) and 7-inch cut rib
roasts with bone in.
Watermelons are being
featured in stores all over
town as the choice of des-
sert for your holiday parties.
Lem ons, cantaloupes, ba-
nanas. pineapples, Florida
orange Juice in quart car
tons and Eastern Shore
strawberries are other recon-
mended fruit values.
In produce Florida sweet
corn, pascal celery, tomatoes
and green beans are the
leaders.
At fish counters the en-
phasis is on crab meat Gall
three grades, butterflsh,
fancy porgy filletS and
shrimp.
Tender Beef
Exciting news from the
meat world was released this
week by the packing house
Of Swift & Co. A scientific
break-through making pos
sible a new method for in
creaSing the tenderness of
all beef was announced by the
company.
The use Of this new tech
nique climaxeS a long time
meat industry search for a
practical method to produce
steaks, roaSts and other cuts
Of beef with increased ten
dernesS for all grades, stated
P, e, Petty. company vice
president.
The trademark Protein has
been adopted by Swift's to
identify its rendered beef
which uses natural food en-
zymes to supplement those
already present in the meat.
The company has a United
States patent on the process
which has won the approval
Of the United States Depart
ment Of Agriculture under the
Meat Inspection Act.
Marketing tests are being
conducted in several areas
but it will be some time be-
fore Protein beef is available
on a national scale.
In describing the results
they have achieved, DR.. H.
E. Robinson, vice president
in charge Of research, ex-
plains that the new techni-
que involves adding natural
food engines to cattle be-
fore processing. The action
OF engines in making beef
tender has been known for
years. he points out, out up
until now industry hasn't
been able to find a completely
satisfactory way to supple
ment the amount naturally
present.
All beef contains enzymes
which help produce tender
ness when the meat is al
lowed to age. The new pro-
cess adds enough additional
natural food engines to pro-
duce the desired tenderness
when the meat is cooked
without aging. This new de-
velopment will mean changes
in our concept of meat cook
cry. 1t will allow us to cook
some cuts by dry heat that
have always been braiSed in
the past.
Protein beef is not yet
available in local markets
but when it is we'll be Sup-