Evening star., 1961-10-19
BASKET
Grab Meat,
Lobsters
Good Buys

WV ~NIS
Continued From Page C-1
outstanding item along with
pasteurized crabmeat. The
pasteurization of crabmeat
is similar to that Of milk -.
it means the bacteria count
is exceptionally low thus
enabling you to keep the
crabmeat for much longer
periods Of time refriger-
ated, of course. All three
grades Of the crabmeat are
being offered.
The Maine Holsters made
such a hit when they were
featured several months ago
the supply ran out early in
the day so If you have
your heart set on q lobster
feast, shop early.
Good produce buys are
white potatoes, sweet pota-
toes, lettuce, carrots, the big
round variety Of green beans,
and cauliflower.
Vegetable Protein
For those faced with the
problem Of planning low-fat.
high protein meals, here's
good news. Now in general
distribution is a tasty variety
Of vegetable protein foods,
packed by Iona Linda, for
use in low cholesterol diets.
These products contain abb
solutely no animal fat, the
company claims. They're
made from vegetable protein
and their appearance and
taste is so similar to meat
products that most people
find it difficult to believe
they contain no meat.
The foods are pre-cooked
for added convenience and
come in several varieties.
For example, there are such
entrees as dinner cuts which
can be served as SwiSs-type
steaks; vegeburger, a low-fat
version Of ground round;
linketts which resemble
frankfurters in flavor and
appearance and are used in
the same fashion, and dinner
rounds, tender vegetable
filetS. Serving suggestions
are incl1ded on the label Of
each can as well as the
number of calories per serv-
ing. Iona Linda products
are generally available.
New Cook Books
Cook books by the score
have been added to our
office library in the past few
months. Subjects range from
planning everyday meals for
the family to exotic gourmet
fare for guests. The general
trend seems to run toward
ponderous volumes, covering
every subject under the sun.
One Of the smaller, average
size books Is What Cooks in
Suburbia" by Lila Perl, pub
lished by e. D. Dutton &
Co., Inc. ($4.95O. Here's a
book with a new twist. It was
written with one thought in
mind to help the average
suburban housewife meet the
situations she must face
every day.
The foreword is written by
Ruth P. Casa-Emellos, home
economist Of the New York
Times. who says, 1T Is like
discovering hidden treasure
to find a sound cookbook and
menu guide that discloses
the epicurean secrets that
transform ordinary dishes
and menus into taste de-
lights"
The book contains over
225 recipes to help you plan
meals for the entire week
from Fare for a Frantic
Monday" to Thursdays
Little Dinners" and on to
Sunday Is Brunch Day"
Mrs. Perl is a home econ
omist, homemaker, writer and
mother. She has tested and
used the recipes over the
years in feeding her own
family and entertaining
guests.
The New Antoinette Pope
School Cookbook" by An
toinette and Francois Pope,
published by The Macmillan
Co. ($4.95) runs to over 900
pages.
The Popes have, since
1895. been co-directors Of
Chicago's well known school
of fancy cookery. Their in
terest in cooking has been
lifelong; they learned as
children from relatives with
European experience. In both
families there were profess
sional cooks (French and
Italian). Their experience Of
more than 80 years in the
school and IL years teach
ing on television has enabled
the Popes to present recipes
in clear. simple and concise
language that anyone can
understand. Their new cook
book contains close to 1000
recipes with an entirely new
section on home freezing.
There's a lengthy section
on appetizers. chapters on
foreign cookery. preserving,