Evening star. [volume] (Washington, D.C.) 1854-1972, 1963-10-01
Association Vice President
Defends Pockoging, Labelling
By VIOLET FAULKNER
star Food Editor

AeAA EN0l A<4AAAA
CHICAGO. Oct. l.-Speak-
ing In defense Of packAging
and labelling. Mr.. Clarence
o. Adamy, executive vice
president Of the National
Association Of Food Chains.
feels the problem today Is
not so much one Of compar-
ing price per ounce IS 1t Is
Of comparing value. and
price Is only one Of many
considerations involved In
Value Judgment.
Consumers like new prod
ucts, buy them and use them.
But, many are improvements
over older products designed
for special uses or special
family needs. One food cate
cory that has been under
criticism, he pointed out. Is
tuna. Confusion is caused by
the fact there are different
kinds Of tuna - not brands
but packs-designed to fill
different needs. BY the same
token there are 20 different
potato products on the mar
ket today, six different kinds
Of green beans, etc.
Balance Of Values
1T seems to me we are faced
with q balance Of values: Is
the selectivity and increas-
ingly convenient form Of the
Nations food supply worth
the price we pay In terms Of
some confusion and doubt?
I believe the answer Is an
unqualified yes. he con-
ttnued.
Mr.. Adamy spoke before
an audience Of 140 food edi-
tors from SO States (includ-
ing Hawaii and Canada,
representing q circulation of
40 million readers.
Mr.. John c. Hickman.
executive secretary Of the
American Lamb Council,
brought food editors up to
date on what's new in the
lamb industry. A display
featuring more than 40 diff
ferent cuts Of lamb was the
focal point Of the presenta-
ton In the Gold Coast Room
Of the Drake Hotel.
"Due In . large measure
to your efforts. lamb Is
gradually gaining wider
acceptance throughout the
country" Mr.. Hickma n
stated, and particularly in
those areas where lamb con-
sumption is low"
Spectacular Cuts
Mrs. Evadna Hammersley,
manager Of the products pro-
motion department for the
council, higflighted for food
editors SOME Of the newest.
most spectacular cuts such
as the Hollywood filet, the
Scotch roast, lamb spareribs
and pinwheels. Unfortunate
", none Of these cuts are fea-
tured In our local markets.
There Is something new
under the sun we discovered
this week-a brand-new way
to prepare French fries.
Now you can prepare deli
cious French fries without
all the fuss and Juror Of
the old-fashioned way. They
need no longer become a big
project II you use the newly
developed Wesson oil cold
start" method. You get a bet
ter flavor :. more like we'll
baked potatoes and each
piece has q crispy shell. Best
Of all you eliminate the elab-
crate advance preparation,
the scattering grease, the
smoky odor and the lengthy
cleanup.
In this new method the oil
and potatoes are heated to-
gether. This does away with
preheating the fat and the
use of a thermometer. The
gently bubbling oil produces
flavorful French fries With
out y splatter.
Directions Given
Here are the directions:
Pare and cut potatoes as
usual. Dry well. Put potato
strips in single layer in large
skillet. Pour in just enough
Wesson oil to cover them and
stir. If you're using an cleo
trio skillet, turn heat to $50
or 375 degrees. Stir occasion
ally to keep potatoes sepa-
rated. Cook Is to 20 minutes
depending upon BROWNIES
desired. Frozen potatoes take
about l. minutesD Turn off
heat; remove potatoes with a
slotted spoon and drain on
paper towel. Salt and serve.
The "cold-start" method
was perfected after a series