Evening star. [volume] (Washington, D.C.) 1854-1972, 1963-01-17

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advertised items are in
steaks, beef roasts, veal,
lamb and smoked hams.
The steak lineup runs the
gamut. Sirloin, porterhouse,
T-bone, rib, Delmonico. club
cube, round, chuck and sir
loin tip.
Other beef attractions in
clude round, sirloin tip and
rump roasts and ground
round. The rump roasts are
available either homeless or
with bone in.
There's also a good va
riety of veal cuts offered at
special prices. Included are
loin, rib and shoulder veal
chops: rump and leg roasts,
shoulder roasts, stewing meat
and veal outlets.
The same goes for lamb.
Here the shopper has a
choice of loin, rib and
shoulder chops; shoulder
roasts. breat, lamb patties
and lamb fores. The pack
age of fores includes Shout
der chops and homeless stew
ing meat E. a two-in-one
deal.
The smoked hams are the
fully cooked type and are
available either whole, the
shank portion, or the full
shank half.
The choice of seafood seems
to be picking up in spite of
the cold weather. Best buys
this week are oysters STAND
ards or selects, Boston
mackerel, sea bass, butter
fish, white fish and smelts.
Produce Values
The markets are still feel
ing the effects of the Florida
freeze in mid-December and
probably will for another few
weeks. The best vegetable
buys this week are cauli-
flower, red sweet potatoes,
3-pound bags of yellow
onions, fresh scallionS, red
radishes, chicory, escarole
and red Bliss potatoes.
Among fruits, York ap-
pies, California navel oranges,
avocados, 4-pound bags Of
Staymans or Golden Delicious
apples, grapefruit and Anjou
pears are the best bargains.
The dock strikes have af-
fected the shipments OF
bananas.
Meat Storage
Readers have been calling
to ask about the storage time
of frozen meats. The Ameri-
can Meat Institute recon-
mends the following maxi
mum times, assuming the
meat is kept at zero degrees
or lower.
Six to eight months is rec
commended as the length Of
time to keep beef; three to
four months for fresh pork
and veal; six to seven
months for lamb.
Ground beef may be kept
three to four months; variety
meats (such as liver. heart,
tongue three to four
months; cooked meats not to
exceed 60 days; the same
length of time holds for
hams, picnics and other cured
and smoked meats.
The meats not recon-
mended for freezing, accord
ing to the institute, include
bacon, bologna, frankfurters,
fresh pork sausage, canned
hams and picnic shoulders.
New FlavOrs
Just a few short weeks ago
General Foods came out with
the news they had developed
a new flavor formula for
their Jello-O gelatins a
formula that gave the gela-
tins a real fresh-fruit flavor.
Now there's more news from
the company. They are in
PRODUCING two additional
flavors mixed fruit and
lemon lime both with the
improved formula, of course.
The mixed fruit is a COM
bination of four flavors .
pineapple, lemon. cherry and
raspberry to be used in
any recipe calling for the
red" gelatins.
Lemon lime combines the
zip Of lemon plus the tang
of lime. This flavor combi-
nation is excellent for salads,
good in desserts, too. Use
it in any Of your favorite
recipes calling for lemon,
orange, lime or orange-pine-
apple gelatin.
At present the two new
flavors are available OILY in
the Bounce packages.
The newest MARGARINE TO
Join the clan is called SAT-
fola, produced bv the Pacific
Vegetables oil Corp. AS the
name would indicate, this
margarine is made with one
Of the most exciting food
products 10 come along in
years 60. safflower oil The
margarine contains 81 TO So
per cent Of liquid safflower
oil. Why not 100 per cent?
Because any margarine. in
order 10 keep It's shape, must
contain approximately so per
cent Of hardened hydrogen
ated) oil Since some OF
the oil must be hardened,
the company uses a blend Of
other oils. then adds the