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Show ISHOPPER'Sl CORNER By DOROTHY BARCLAY CHICKEN OR THE EGG? WHICH comes first, the chicken or the egg? Remember that old question? Bet you never get the quick answer! But right now, the answer is this: chicken comes first first in plenty, first in reasonably-priced meat, first in the heart of the thrifty meal-planner. It's the young ' ". : broilers and fryers A 1 ' you'll find tops right MAttt now a' your market. Mmmffv Production is all of STHEUT 30 per cent higher FEATURE in t h e s e tempters . than it was a year ago. And the price? No higher than last year at the same time which, these days is good news. With these larger supplies to draw on, statistics figure that by the end of the year, you will have eaten 30 pounds of chicken, or 10 per cent more than last year. Even hens will be more plentiful, because be-cause a heavy rate of culling is sending more hens to market. VERSATILE BIRD Sunday company? What more delicious than fried chicken, unless it's broiled chicken, or roast chicken? With your special gravy, mashed potatoes, vegetables or salad from your own garden, and a touch of your home-made cranberry cran-berry sauce. Left-overs? Why, there's no end to the things you can do with those succulent bits scraped off the bone! Sandwiches for a picnic supper, salad for your club luncheon, chicken a la king, with a touch of green and red pepper pep-per from your garden, and a few mushrooms from your store. Or that delight to the whole family, chicken pot pie with your left over vegetables added. DUTCH TREAT Or did you ever try chicken scrapple? This Pennsylvania Dutch treat can be made with chicken flavor just as well as with the more expensive as oi today pork. This combination of chicken, broth and corn meal in proper proportion makes a tasty and thrifty dish of many helpings. And what of that chicken of the field, rabbit, which your market has hung so temptingly out out in front? If you like white meat on your chicken, these young and tender ten-der rabbits are for you. And with other meats climbing higher, rabbit rab-bit comes into its own. Do you know that 85 per cent of the millions mil-lions of pounds of domestic rabbit ' meat produced annually in the country comes from these young, fryer-size rabbits? Fried by the piece, or in salad, or with Creole or other favorite sauces, rabbit will make a hit with your family, save your pocketbook, and answer that constant question, "What'll we have for a change?" As to eggs, while prices are still high, there's better news ahead. The department of agriculture reports re-ports that 17 million more chickens chick-ens are now laying or expected to lay in the next few months than ' a year ago. So the egg prospect is good fnr the immediate future. |