Evening star., 1961-09-15
BY VIOLET FAULKNER

Star Food Editor
CHICAGO, Sept. 15.-Food
editors appetites are begin
ming to get a bit jaded as we
start off this last day of the
1861 food editors conference.
Since last Saturday we've
sampled dozens Of new foods
destined for fall and winter
distribution, eaten exotic
Indian fare, nibbled on such
weird things as pickle
wicheS" Sliced pickles sand
wiched together with cream
cheese and recommended for
SnackS), and dined luxuri-
ously on breast of pheasant
en- plumage and crown of
lamb flambeed.
After this surfeit of food,
our palateS needed the fresh
ing flavor of lemon used to
spark the food served this
morning at q breakfast spon-
Sored by the Realemon-Puri-
tan Co.
Irwin Swartzberg, company
president, hastened to assure
us that Realemon is not a
concentrate or a synthetic
but the real Mccoy. It is the
full, natural strength juice
and should be used as fresh
jtlice with no addition Of
water or other diluting
agents. Every one Is familiar
with the plastic squeeze lem
olls and lines that have be-
come staple items in the past
few years.
The bottled lemon juice
was used to enhance the
flavor Of our cantaloupe, the
mushrooms in crisp patty
shells had, been marinated
ever so slightly in lemon
juice, and there was a touch
Of lemon in the topping on
the asparagus.
Pheasant En- PIumage
Luncheon on Wednesday
when our hosts were the Nc
Laren clan from Kraft foods
was q delightful eating ex-
perience. From the paper
thin smoked salmon, breast
of pheasant en- plumage with
wild rice stuffing, broiled
parmesan tomatoes, green
salad with herb dressing, to
the wee fruit cakes, the menu
featured a number of new
Kraft products.
There was the new whipped
cream cheese to spread on
slices Of scotch oatmeal bread,
the herb dressing for the
salad is new, and so is the
hickory smoke favored bar
becue sauce that was passed
with the smoked salmon if
you choose. The candies we
had with our coffee were
your old friends the caramels
and fudgies with a new choco-
late coating. A third candy
has been added this year, it's
peanut brittle to crumble over
ice cream. sundaeS, and in
cake frostings.
Three new Kraft ready-to-
serve dips bacon n-horserad-
ish, herb spice, and clam
will be launched in the near
future. Colored marshmal-
lows, the miniature kind and
fruit favored, are still more
new items introduced at the
luncheon. And McClaren's
imperial cheddar cheese, the
Oldest brand of cheddar sold
in this country, is now being
sold in foil-wrapped 1-ounce
sticks. 1t was a big year prod
uct-wise with Krafts.
New Cake
Apple m spice cake is the
latest member of the Sara
Lee family. It's a delicious
cake with a toasted hazelnut
icing with just the right
amount of spice added to the
cake itself. Unfortunately,
this cake is not being distrib-
uted in our local markets at
the moment.
Up-to-the-minute facts on
the freeze dry processing of
foods, with emphasis on
meats, fish and poultry, were
discussed in detail at a meet
ing with Wilson g. Co.
FreeZe-drying is the name
for an elaborate process for
preserving meat without re-
frigeration. First, the meat is
frozen; then the moisture is
removed in a special vacuum
cabinet. The meat ends up
weighing only one-fourth of
its original weight. Freeze
dried meats are sealed in
cans to protect them from