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Show SHOPPER'S CORNER By DOROTHY BARCLAY FOOD FUTURE THE SUN shines bright on the old home larder for the food future looks better than it has in fifteen years. This is the word of the U.S. Department of Agriculture, taking spring inventory of present food stocks and the year's production prospects. There's going to be more than enough to eat for everybody! every-body! Sure, we've been f ": developing the hab- - fs" :; V it over the years of tiAlft ' eating more fruit. Jirip.. vegetables and JlJCCl dairy products. In FFaTHDf 'act we're eating Vy,?1 10 per cent more ' meat, poultry and fish, 42 per cent more eggs, 11 per cent more fruit and vegetables and 20 per cent more dairy products, except butter, than we did fifteen years ago, says the Department ot Agriculture. And, better still, we'll have that supply and more, for some time to come. Perhaps most important, certainly certain-ly most appetizing, is the almost all-time record supply of meat on hand these spring months. Over a billion pounds of meat was accounted ac-counted for in February. Of this generous billion, 235 million pounds of it was beef; another 700 million pounds was pork. As for the price of meat you're going to find pork, veal, and yes, lamb, lower-priced at your meat market with the oncoming of spring, for farmers are marketing more and more of these choice animals. And do you know of a more tender, succulent Eastertime meal than roast spring lamb? Looking ahead, the Bureau of Agricultural Ag-ricultural Economics estimates an increase of 10 per cent in cattle slaughter in 1952, with a corresponding corre-sponding 15 per cent rise in calf slaughter so that beef and veal supplies will be plentiful at your butcher shop. Looking still farther into the future, the bureau anticipates antici-pates a steadily rising beef population, popu-lation, with the prospect in 1955 of 71 nmmris of hppf and 19 nnunHa nf veal per person. FRUITS, VEGETABLES The future is just as bright in the fruit and vegetable line, as you will see by your store freezer. Stocks of frozen vegetables on hand in one sample month totaled about 445 million pounds, much more than it used to be at this time of the year. You'll notice a cut-down on prices for many of these vegetables, vege-tables, too, anticipating the influx of the fresh stock. Of the fresh vegetables lettuce is queen of the season. A bumper crop in California, and high production produc-tion in Arizona, Texas and Florida, have resulted in a pouring-in in such volume, that the price of lettuce let-tuce has tobogganed to within anybody's any-body's budget. Lettuce has long been a national favorite. The average American uses 17 pounds of lettuce a year, as accompaniment and dressing-up of other favorite vegetables and fruits. Crisp iceberg lettuce has super appetite appeal, and combined com-bined with fruit vegetables, fish, meat or spaghetti, and flavored with different dressing, it always makes a tempting dish to set before be-fore the king of your household. Cabbage, too, is on the rise. You'll be seeing more and more of this economical and adaptable vegetable at your store from now on, and cheap at half the price. As for fruit pity the poor Florida orange-grower, with more fruit than he knows what to do with. You'll know what to do with it, all right. Buy fresh oranges for a pittance, for your breakfast fruit or your midday salad, and stock up on canned and frozen juice. For now's the timet |