Evening star. [volume] (Washington, D.C.) 1854-1972, 1961-09-14

Betty CROKER cOokbOOkS. The
ingredients are now listed
separately followed by the di-
rectionS.
Secondary Use of Food
More plus features of the
book include calorie charts,
suggestions for second day
uses of foods, holiday ideas,
regional foods, time-saving
tips, and fascinating bits of
food history. Oh yes, the
book also has a washable
cover.
One of the new recipes in
the book is an exciting new
way to make pastry. The
1928 pie crust was developed
by Corn Products Co., then
tested and approved by Cen
eral Mills. The dessert served
at dinner was delectable
bonnie patisserie, dainty pas
tries made from the 1928
recipe.
The firm also let us in on
a new line of their frozen
products that are being intro
duced in the South and parts
of the Midwest cinnamon
rolls, brownies, ginger and
chocolate chip cookies. Wash
ington markets should see
them before the end of the
year. Three new cake mixes
taken from recipes in the new
cookbook, are also being
readied for market.
They are Gold Medal APP
plesauce raisin, chocolate
fudge and buttercream. And
three new potato items have
been added to their line of
prepared potato items. po-
tato salad, pan fry, and pota-
to boats Zone with sour cream
topping, the other with ched-
dar cheese.
Soup Is Mainstay
Soup in all it's glory was
the ma;nStay of the luncheon
given by the Campbell Soup
Co. yesterday two new
canned condensed soups, by
the way. The savory vege-
table bean soup blends seven
garden vegetables, plump
California pink beans, lentils,
and pieces of lean beef. The
other canned condensed
chilli beef is also a hearty,
beany soup and definitely
geared to a mans taste with
its chilli flavor.
DR.. B. S. Schweigert, head
of the department of food
science of Michigan State
University, was the luncheon
speaker. He emphasized the
point of sound nutrition with
natural foods and stressed
appetite appeal for every day
eating. In the works with
Campbell's is a line of seven
dehydrated soups slated for
distribution later on this
year. These soups, by the
way, will be pakaged in small
tin cans.
Hull House Visit
The trip to Hull House in
a pouring rain was we'll worth
the effort. Young teen-age
boys and girls were our hosts
at afternoon tea, the meeting
sponsored by the Carnation
Co.
The youngsters acted as
guides as well as hosts and
were proud as punch of their
culinary proves and their
handicraft Skills. The tea
cakes and CONNECTIONS were
made from recipes developed
by Carnation for use at Hull
House where kitchens are
available for the children to
cook snacks after meetings
and classes, and for parties.
At a late day meeting with
Armour and Co. they an
nounced their hickory smoked
canned ham what am is now
being marketed III IL pound
sizes in addition to the orlgi-
nal 10 pound tin.
New products are rolling
OFF the assembly line like
mad this year. Corn Products
Co. introduced seven pack
aged soup mixes yesterday.
These are well known
throughout Europe but are
new in America and were de-
veloped for Best Foods "a
division of Corn Products)
by its European company.
They're being prepared now
IN a new plant at Argo, Ill.
We went down the line
and tasted all seven
onion, cream of leek, gar
den vegetable, cream of
mushroom, chicken noodle,
smoky green pea and beef
noodle.
Ingredients From All Over
While the soups are made
here in the United States
the ingredients come from
all over the world . mush-
rooms from France, onions
from Egypt. leeks from Cali
fornia and Arizona, and
machines for making the
paste used in the vegetable
soup were built in Italy, then
flown to this country. The
soups are packaged in light
green boxes, each box holds
two copper foil packs, each
one making three to four
servings of soup. -
The smoky pea soup. which
turned out to be our favor
lite, isn't made with a ham