Newspaper Page Text
Griffin Daily News
HOW TO BUY
SMB
Jry-'
By AILEEN CLAIRE
NEA Food Editor
Every shopper wants to get his money’s worth when
he buys an apple, a quart of strawberries, a banana. Once
upon a time millions of persons grew up on a farm or near
enough to the actual growing source of fruits to learn as
Prices Effective HEAVY BEEF - FULL CUT
W ■ ■ ■■ | ■ ■■ ■ ■■ July
Round
foodstore Steak
1003 W. TAYLOR ST. V A
Bone in "W Y
Rump Roast u> /j •*. v w
Bo "‘ less on ACT Lean Meat,
Sirloin Tip KUAo I Lb.JjjJ - Ani/ aiiaho
_ ~ aas PORK CHOPS
Ground Beef u>mf «« center m
Thomas Whole Hog Thomas j| ft jk a
SAUSAGE RED LINKS 49 u. 89
*•69* 1 2 * 99 *
FAT BACK MEAT it 19 “79*
■* ■■ Shurfine Northern Paper Peter Pan Packer’s Label
CUKE FLOUR TOWELS peanut
0 BUTTER PEPPER
““69* 5 49 € 2 99* 39 € -10*
FROZEN FOODS Roxey I AU Flavors I Gerber’s Strained I Libby’s
BrocoWSpeers » t ™» ,ELLO “ B '™“ ™ T,EI>B “ I
” 29 ' l L’l°° 10* *99* a ?1 M
Morton’s
Mac. & Cheese Twelve Oaks I Seaside Dry I Del Monte I Nabisco
X‘4s* vinegar LIMAS SPINACH chips ahoy
45 ‘ „139‘ »27* -59*
4 1001 J JOO “■ *
shurtou Produce Specials
CJ.J.WM. ICE MILK HOMINY
, Kqq. v . nt „icr Celery ~l9*
3 -49* ”15 “
Rod And Reel ■— ICabbage □, 10* I
.. L* CL * Kingsford 5 Lbs.
rlShmg Shrimp Fruit Jars aurdaaai Fancy Beu
-,5 9 . ““ .1“ Pepper
33 Lighter Fluid , / U
tapZli.. S™ -■ 99 Cucumbers_„ 10'
6 0 Ont Kraft ’ 8 Kr “ ft ’ S Fjncy Green
6 uns 89 ch EESE spaghetti Onions
Banquet Slices And Meat Sauce ■■
A, New Red
37.T’ "41* [Potatoes 2.29’
18
Wednesday, July 14,1971
a small child what was prime quality in fruit and what
was not.
Now, the source of supply is often thousands of miles
away from the eater . . . whose ability no longer is honed
by seasonal growing exposure. It still holds that fresh
fruits are best in quality and lowest in cost when in sea
son. But whose season?
Now we get watermelons and cantaloupes, for example,
in December from Mexico and Spain. In most areas
strawberries are a year-round thing, too. How then to
select fresh fruits that wind up in the local supermarket?
To get the most for your money buy only the amount
of fruit you will use within a few days. It is possible to
keep ripe fruits—apricots, nectarines, peaches, plums and
pears—in the refrigerator for 3to 5 days but storage
beyond this time isn’t recommended. Fruits will soften,
skins shrivel and decay becomes rapid. In general, pick
fruits that are ripe or almost ripe, fairly firm to slightly
soft, and well-colored for their variety. Very firm or hard
fruit is immature and may not ripen properly. Too soft
fruits are overripe and decay started.
Here are some guides to selecting fresh fruit:
APPLES—Now held in controlled atmosphere making
a variety available year-round. Select apples that ap
pear firm! crisp, bright, clean and well-colored. Well
colored apples usually give full flavor. Apples picked
when immature often lack color and thus flavor. Avoid
those with bruises or nicks unless you’re planning to
cook them immediately.
APRICOTS—There is nothing like a tree-ripened apri-
cot. Apricot should be mature, plump, of a uniform golden
color and juicy. Avoid immature apricots that are green
ish in color. These never will ripen to taste.
AVOCADOS—Now shipped year-round. Avoid bruised
fruit. No relationship between size and ripeness or flavor.
Only the touch test works here. Since avocados ripen
without refrigeration, buy them for later use. Test of
readiness is when flesh yields to gentle pressure of
fingers.
BERRIES—Look for bright, fresh clean berries. Avoid
wet and leaky berries. Staining of containers may mean
crushed, leaky fruit. Blackberries or raspberries with
clingcaps may be underripe. Overripe berries are dull in
color and soft. Unripe berries may show a green or off
color. Avoid mold or decay. Strawberries should be fully
ripened, bright red. They will not ripen after being picked.
BANANAS—Commercial handling vital here. Bruising
means waste. Select those that are well-filled-out and of
characteristic shape. Avoid spindly, oddly shaped ba
nanas. Too golden and brown spots can mean overripe.
Green areas mean too starchy and not sweet.
MELONS—A real problem since most are shipped be
fore ripening. A smooth, depressed scar at the stem ends
means ripe, picked when fully mature, thus with full
sugar content. Ripe cantaloupes have yellowish surface
color; honeydews a creamy color; crenshaws a golden
yellow mottled with green; casabas, a yellow color;
Persian melons a dull gray-green. Ripe melons give fruity
aroma and are slightly soft at blossom end. Give most
melons of this type bought in supermarket at least two
■IADDOX
TVew
ngland
Atmosvhere
By GAYNOR MADDOX
Food and Nutrition Writer
In one of the most aristo
cratic restaurants in the
country, you can find roast
beef hash and Boston baked
beans on the menu along
with Noisettes d’Agneau
Favorite and Scallops en
Coquille a la Ritz.
That is authentic New Eng
land — the traditional dishes
alongside the French. That’s
the way it is done at the
Ritz-Carlton Hotel in Boston
on Arlington Street. The
clients are amiable but not
given to table-hopping. The
atmosphere is deliberately
exclusive, w e 11-mannered,
relaxed and expensive.
At the entrance to the din
ing room which overlooks
the Public Gardens until re
cently there was a card:
“PLEASE—Turtleneck shirts
are not considered a substi
tute for a tie. Pants suits and
coulottes are not appropriate
and miniskirts are accepta
ble only on teen-age girls.”
William Ebersol, the 43-
year-old vice-president and
general manager, had the
cards removed last April.
“It m are or less just
passed away. Times change
—yes, even without the stri
dent actions of Women’s Lib.
Now Hot Pants, minis, any
thing, is accepted. But that
is all that has changed.”
On the same mezzanine
floor, there is a lounge where
quiet service, small tables,
an atmosphere almost like
a private club prevails. For
waiting, for luncheon or sup
per, for after dinner drinks.
Ebersol, from Cornell’s
School of Hotel Management,
plus experience at New
York’s Pierre Hotel, the Los
Angeles Ambassador and
Nevada’s Harrah’s, hoped as
a youth to enter diplomatic
service.
“But there wasn’t money
enough. So it was the hotel
business instead. I found I
needed to be both a business
man and a diplomat. Yes,
elegance, perfect food, serv
ice, all these delightful
things, must make a profit.
Diplomacy is needed, not
only for the guests, but also
to keep the help upward ori
ented and cooperative,” he
explains.
The Ritz-C ar 11 o n was
opened in 1927. Its policy has
from the first been to main
tain a standard of good taste
and good manners. This is
part of the Ritz mystique.
“But customs change, of
course. We never used to
permit women alone in our
ground floor Case. They had
to come with a male escort.
But last February, 14 Wom
en’s Lib girls stormed the
entrance, demanding tables.
Our trusted headwaiter of
many years, Joseph Vitalii,
thought quickly, sized up the
pressure, and quickly admit
ted them graciously. So ever
since, women are free to
enter with or without male
escort. But oddly enough,
not many come.”
(NEWSPAPER ENTERPRISE ASSN.)
PHONEY PHANTOM
BRACKNELL, England
(UPl)—Paul Argrave, 19, ad
mitted in court Tuesday he was
ttie “phantom nude girl” who
shocked motorists several
months ago in the village of
Hurst.
Argrave admitted he made 30
to 40 outings dressed in
women’s underwear, raincoat
and boosts. He was finally
caught while bicycling home.
He was also fined >72 dollars
for stealing the underwear.
to three days to ripen at room temperature.
ORANGES, GRAPEFRUIT and LEMONS—Look for
well-shaped fruit, heavy for size. Heavy fruits usually are
thin-skinned and contain more juice than coarse-skinned,
puffy or spongy fruit. Fruits somewhat pointed at the
stem end tend to be thick-skinned. Color is not true
indicator of quality. Oranges with a slight greenish tinge
may be just as ripe as fully colored ones.
GRAPES—Look for grapes firmly attached to stem,
plump, fresh looking. Red or black varieties should be well
colored. Most white or green varieties should have slight
ly amber tone for best flavor and sweetness Grapes,
like strawberries, are picked ripe and do not ripen off
the vine.
PEACHES—Insist on mature peaches, no green ones.
Quality depends upon maturity and soundness. Best qual
ity are fairly firm, not bruised, with yellow or red color
over entire surface. Hydro-cooled fruit allows picking
nearest ripe stage. Green fruit shrivels. In taste test, if
fruit is not sweet, it never will be.
PEARS—Winter pears, Anjou, Bose, Comice, are mar
keted when underripe and will ripen at home at room
temperatures. Pears are ripe and ready to eat when they
yield slightly to moderate finger pressure. Oddly, tree
ripened pears are much inferior to those picked green
for market to ripen later. Avoid blemishes, wilted or
shrivelled look. Bartlett is yellow with yellow and red
blush when ripe. Anjou is green or greenish yellow when
ripe and the Bose is green and brown to golden russet.
PINEAPPLE—CoIors vary but ripe pineapple has a
fragrant, fruity aroma. It is clean, eyes are flat, almost
hollow. The heavier the fruit for its size the better the
quality. Fruit picked too early does not ripen properly
and has dull yellowish appearance, eyes poorly developed
and somewhat pointed. When fully ripe, the spikes at top
pull out easily. Avoid those with decay or moldy spots.
PLUMS and PRUNES—These do not ripen after har
vest. Immature fruit is hard, often shows shrivelled ap
pearance, has poor color and flavor. Overmature fruit
is too soft, leaky and flavor flat. Some varieties are
rully ripe when color is yellowish-green; others when red,
others when purplish blue or black. Softening at the tip
is good indication of maturity
MANGOES—Picked when mature, green, ripe when
deep yellow or purple depending upon variety. Should be
firm and well-formed.
PAPAYAS—Shaped like a pear and weigh 2 to 6 pounds.
Picked at mature green stage. Eat when ripe, cook when
green. Ripe papayas have soft skin, uniformly orange
yellow skin, free of black blemishes and injuries.
HOW to buy
MBH
Experience is the best teacher when buying vegetables.
But it helps to have a few guidelines to take along to the
supermarket. No matter the budget, it saves money to in
sist upon fresh vegetables. Those that are wilted and
stale really are not a bargain unless tossed into a soup
pot. Your local newspaper carries a listing of plentiful
vegetables and better buys occur at the peak of the sea
son. Again it doesn’t pay to buy more vegetables than
can be used soon without waste. Most fresh vegetables
hold for two to five days, while root vegetables can be
stored from one to several weeks.
Here is a guide to buying fresh vegetables:
ARTICHOKES—Size not important in relation to qual
ity. Should be compact, with thick, green scales (outside
leaf). Avoid those with large areas of brown on the scales
and with spreading scales, grayish-black discoloration,
mold growth or signs of worm injury at the near-base.
ASPARAGUS—Has a short life. Use promptly. Stalks
should be tender and firm and tips close and compact.
Choose with little white on stalks for tenderness. Tender
asparagus is brittle, while angular or flat stalks are apt
to be woody.
SNAP BEANS—Select slender beans with no bumps,
free from scars. When broken, there should be no strings.
Avoid dry-looking, dull or lifeless-looking pod.
BROCCOLI—Look for fresh, green, compact bud clus
ters. Avoid yellowing, soft or spreading heads. Open bud
clusters mean broccoli is overmature. Avoid wilted,
flabby or bruised items.
BRUSSELS SPROUTS—SeIect sprouts that are firm,
compact, fresh, bright and with good green color. Avoid
puffy or soft sprouts, those with wilted or yellowing
leaves. Avoid wormy, smudgy or dirty appearance. This
indicates insect damage or decay.
CABBAGE—Three major groups here, green cabbage,
green crinkly leaved Savoy and red cabbage. Sold as
fresh-new or storage-old. Select firm, heavy-for-size
heads. Outside leaves good color for type—good green or
red. In new cabbage, avoid wilted or decayed outer
leaves, yellowing or worm-eaten. In storage cabbage,
avoid badly discolored, dry or decayed outer leaves.
Separation of stems or leaves from central stem at base
also indicates over-age.
CARROTS—Available year-round. Should be well
formed. smooth, well-colored and firm. Avoid those that
look wilted, flabby, soft or shriveled. Also avoid those
(Continued on page 22)