Evening star., 1961-01-12
BASKET
Chickens
Best Buy
Of Week
BASKET

necessary. Season. This
amount serves six nicely.
Other good produce buys
include Temple oranges, tan
gerines, pink grapefruit, rad
ishes. Brussels sprouts, fresh
kale and tomatoes. Fresh
fruit salad in vacuum packed
jars is q good bet. The orange
grapefruit combination is
available in two sizes-16 or
32-ounce jars.
On Buying Beef
Are you in doubt about
what cut Of beef to use for
roasting. broiling. or braising?
Since the forecasters pre-
dict Wen be eating more beef
in the year ahead than ever
before, a new booklet issued
by the United States Depart
ment Of Agriculture may be
Of interest. Titled "U. S.
Grades Of Beef" the booklet
offers some helpful tips.
For a roast unexcelled in
tenderness and flavor. use q
rib roast, they advise. A rump
roast rivals the rib in flavor.
but is not quite as tender.
Round-bone chuck also has
excellent flavor, but it's best
to use the higher grades for
q roast. and braise or pot
roast the lower grades, If
they're to be juicy and tender.
The higher grade blade
chuckS can also be oven
roasted. and any grade Of this
cut win make an excellent pot
roast.
In steaks, porterhouse
makes the best-and most
expensiye-stea You can
remove the tenderloin por-
ton from the porterhouse
steak and serve it as a filet
mignon. T-bone and club
steaks are similar to the
porterhouse and also make
good eating. Sirloin steak is
generally less expensive and
makes a good party steak. but
cuts vary in tenderness and
bone content to get the
most value. look for a small
bone.
For an economical dish,
use, round steak which has
little waste. However, it isn't
quite as tender as the other
steaks. Prime, choice and
good eye or top round may be
broiled, while lower grades of
top round and any grade of
bottom round make excellent
Swiss steaks.
The above is a sampling Of
What you can expect to find
in this pamphlet on beef.
More helpful facts for con-
sumers concerning grades and
the best uses for various cuts
Of beef are also to be found
in the bulletin.
For a free copy Of ~. S.
Grades Of Beef" Marketing
Bulletin No. Is, write to the
Marketing Information Divi-
sion. Agricultural Marketing
Service. United States De-
partment of Agriculture,
Washington IS, D. c.
Desserts, Home Style
A neat little 14-page book
let on family desserts has
just been published by the
Continental Baking Co. II
you're looking for a recipe
for a good bread pudding,
ways Of using leftover bread,
tricks with bakery products,
you'll find the answers in
this booklet. Included, too,
are suggestions for simple
but gay birthday cakes for
a children's party. You may
have q copy by dropping a
line to the Home Economics
Department of Continental
Baking. 2301 Georgia avenue,
NV. Washington, D. c. and
requesting "Our Family Des-
sert Book" It's free for the
asking.
And still another free
booklet concerns wine, re-
leased today by the Paul
Mason vineyards of Cali.
fornia. Authored by Morrison
Wood, a nationally known
columniSt on unusual cookery
and the author of several
cook books, the booklet con-
tains the answers to most of
the questions consumers ask
about wine and champagne.
Covered are such topics as:
What wine when? what
does dry" mean? how
far does a bottle stretch? :.
what wine with what food?
In addition are a number Of
drink and cooking recipes
and one page is devoted en-
tirely to cooking hints which
every homemaker can apply
daily. For instance. tips on
tenderizing meats with wine,
poaching fish . in q wine
courtbouillon, and using wine
with fruit.
Copies of ways With
Wine" may be obtained by
writing to Paul Mason
Vineyards, Information De-
partment, P. o. Box 81,
Saratoga, Calf. ". F.