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Show ISHOPPER'S CORNER By DOROTHY BARCLAY . I I FISH OR FOWL pISH or fowl or raw red herring? Never mind the herring, lady, for you're in luck with both fish and fowl. Frozen fish is plentiful in your store refrigerator fish to suit all tastes and all purs-- purs-- .-v- -J es, and to put away i ' " in your freezer for " tJiii(3 1 s answer to a fu-er.wrmr fu-er.wrmr ture question. Yel-ti Yel-ti H'iCfc I low perch and Ca-' Ca-' FEATURE nadian yellow pike , : are in big wholesale whole-sale supply, which means that your market will be getting more and more of these succulent appetite-satisfiers. Don't set your heart on a planked white fish, however, unless it's for a very special fish-eater. For whitefish is scarce, and the price is rising higher than the water it comes from. Trout, too, is in the present luxury class but lake herring is coming in in greater quantity at the market, and costing less with each load. Smelts, while few at the moment, are low priced, and make a delicious de-licious cold-night supper. And if you like oysters heart-warming stew, or oven - warmed scalloped casserole, you're in luck, too. For . fresh oysters are approaching their heyday. The best news is In the fowl line. Broilers are a third more plentiful now than they were a year ago. In fact, apples share the lead with broiling chickens for the tops on the department of agriculture's shopping list. And you know about apples this is the third large crop in a row for them. So chickens are not only plentiful but much more reasonably priced than comparable meats and it's always a feast with chicken dinner. THE FESTIVE TURKEY And turkeys! You can start right now celebrating the holidays with a record turkey crop. Eat turkey often, for you can get turkeys of any size. It doesn't have to be a big party one day, and left-overs for ten days, any more it can just be a family turkey dinner, be your family 2 or 4 or 10. For the small family, or for the bride who wants to show her skill on this most festive of all meats, the best buy is the small Beltsville white type turkey, which represents 16 per cent of the total crop. In some regions in the south, the proportion pro-portion of these small meaty birds is as high as 41 per cent of the entire en-tire output. These smaller birds give you just enough for the occasion, and not too much aftermath of soup, hash, croquettes, turkey a la king, which used to make you say "once a year's enough for turkey." In fact, after the first one most small families will have them more often. You may have to wait till later for your chief fixin's, the traditional cranberry accompaniment. While smaller than last year's crop, cranberries cran-berries are still 28 per cent above average, and they'll begin pouring In from the west, where they are already being harvested, in plenty of time for Thanksgiving! THE GOOD EGG And while we're speaking of fowl, what's wrong with an occasional taste of second-generation chicken, the good egg? Eggs, you know, have as much protein, vitamin and mineral content as the finest meats. You know a multitude of uses for eggs, but do you know how to treat them and store them, to get the most in food value, and for your money? Three C's cover the storing of eggs clean, covered and cold. Be sure the shells are clean, by wiping them with a damp cloth. Don't wash them until just before use; and store them in a covered bowl or pan away from aromatic foods. Eggs are sensitive creatures, easily influenced by other things too close to them. Stored at low temperatures, eggs keep fresh for weeks. |