The Key West Citizen Newspaper, January 5, 1950, Page 10

PAGE TEN ————, ate Food Review World News By WILLIAM JOLESCH, Associated Press Writer With Congress in session, much talk will be heard during the next few months over extension of Marshall Plan aid to Europe. The administration wants to continue to support the European Recovery program with billions of dollars. On the other hand, there are those critics of the plan who weuld cut it drastically. ‘They argue that the European Re- covery program is not fulfilling its purpose—that foreign coun- tries are too dependent on it. There are others, of course, who argue just the opposite. At an, rate, let's see what Marshall Plan European chemist: scientists began Frane® is said to be in very geod economic conditions as she starts the New Year. In fact, she is described as being near the top of Europesn nations recovering from the war. The credit for this geod recovery goes to two years of Marshall Plan money, two years of excellent crops in the wheatfielde and vineyards, and a steadily improving trade balance with the rest of the world. All this has come about in] “Ay, spite of internal labor and politi«] .atied ‘Trends eal problems. But such a condi- tion is traditional in France, French history shows many ex- amples of political insecurity and economic security existing side. by side. The Marshall Plan has been the main impetus to the French economy. During last year, some $733,000,099 poured into the coun- try in the form of cash ahd Amer- tean goods. That was the equiva- lent of about $18 for every man, woman and child in France. Frenchmen bought the American goods for francs and turned their franes over to the French govern- ment for public works The Marshall Plan also has helped France cut down on im- ports from overseas. That has. bed her main problem in balanc- ing the national books. But now foreign office experts say France is beginning 1950 with her foreign trade in better condition than it has been in 20 years. The experts give the credit to the Marshall Plamand a greater sales campaign, abroad for French When the year ended, official recends showed that France was earning with imports nearly 80 cent§ for every dollar it was Spending tor imports. That com- pareg with the last normal pre- war year when France was earn- ingwenly 56 cents for every dollar it Wi spending on imports. se figures are for France alone and do not deal with colottial trade with French Indo- Chiga or the African colonies and Protectorates through its history, France has.Reen 1 debtor nation in other worts, it balanced its books only thrdiigh such things as tourist trade and through dealings with its “@olonies, protectorates and mangated territories. New the foreign office explains thaf¥rench recovery in interna- tional trade has been with na- tiome of the organization for European economic cooperation. These are the nations participat- ing im the counterpart fund of the Buropean Recovery program. To them France now is selling near- ly half the goods that her factor- jes, Mines, mills, farms and vine- yatds turn out for export. From them sbe gets back a quarter of the fotal of imports needed to feed, clothe and employ her 40,- 000,000 Frenchmen. There are serious financial problems remaining in France, and they result from trade with the sterling and dollar areas. France now gets 30 percent of her imports from the British Sterling area, and slightly more than that from the dollar zone. French ex- ports to countries dealing in ster- ling have been raised enough in recent months to cover about half.the imports from the same territory The biggest problem is the dol- lar “balance. France now earns only about 35 cents in exports to dollar-paying countries for every dollar she has to spend there. This is the case despite the fact that her world-wide balance is 80 cents on the dollar their values, No one would adays advocates diét"—its findings putable. But school. in (and plenty of it) place—figures show surely. clan or a “tossed We Like Citrus ¥ citrus fruits What accounts en,"and improveme: Portation. accepted. Tomato dinner is about 1930. bakery products, in other foods. It looks as if these foods were here to left off. days. DEATH PUTS END TO WEDDING OF REBEL RANGOON.—(?).—A netartan | playing a grim game of hide-and-; start it with such seek.with Government troops. Bo} her salad of tomatoes, asparagus, Seik wanted to celebrate his mar- | and beets all arranged to look jungle | like an Indian Headdress. color picture is there, too. If by any chance you get fed and the forest glade echoed music} up with some of the 1950 and-faughter as the Red leader,| you taste, give a thought to his Pride and their guests sang: fact that your diet’s undoubtedly and danced. At the height of the! improving, and that you'll prob- festivities, Government troops, ably live longer to taste more! riag® He tidied up his hide-out, prepared a feast. — Then he summoned his friends bursi.in upon the scene. The rebel reached for his gun. nutritional research while, even among tists, up pops the wheat-germ- and-dried-milk or the soy-beans- will-cure-the-ills-of - the - world so usual . |By CECILY BROWNSTONE, Associated Press Food Editor If you are one of the people - | who would like to see good old- + | fashioned cooking come back in- to its own, and are inclined to blame some of the 1949 Ameri- ean table concoctions on modern “selentific eating,” stop a min- ute—and look back 50 years, Once upon a time most Amer- icans figured that the best thing to do with food was to eat it. But in the 1900's, influenced by analyzing, and eventually science of nutrition was To be sure, the early experts made a few startling mistakes. At one point some condemned the use of fresh fruits Y }and vegetables; and a whole set of other laboratory professionals funda have done for France. had to work hard to demonstrate s, our own to do some the born. question a “balal are indis- every once in a the scien- Potatoes Are Slipping — important - looking that, a with grain products, we’ve been eating less of them steadily and What do you suppose we've been downing with our steaks and chops and finnan haddie in- stead of the buxom potato? Your guess is good if it’s some of the other members of the vegetable salad”—that abhorrence of a Ict of ordinary men and the delight of gourmets. One of the most spectacular changes in our eating habits in the last 50-year span is our use eS, - gre uit, and lemo ld it be we're impressed with the vitamin C (ascorbic acid) they offer and that we know we need a good source of that vitamin daily be- cause our bodies can’t store it? for these changes in-eating habits? Chang-) €s in income, the fact that some of the nutrition education has “tak- nts in food production, marketing, and trans- Along with citrus fruits we've taken the tomato to our and stomachs. Another excellent source of vitamin C, it’s We've been helping keep our diets balanced by constantly in-; creasing our use of milk in the! years since 1909... drinking, but in bread and other candy, Ready-To-Eat Foods Recent ready-to-eat develop- ments have been exciting—cakes, Pies (crusts and fillings), dings, popovers, muffins, fried shrimp, soups, and practically anything else you can come canned, packaged, or frozen. ready-to-eat stay. Food fads have been with us constantly for the past 50 years— aided and abetted by our intense interest in dieting. Food-fad quacks just naturally took where patent medicine promoters Another influence on meals has been our disinterest in din- ing rooms, Dining alcoves, break- fast nooks, foyer tables, and lap- eating hold sway. As a result the number of courses in a meal have been whittled down. heaven we still splurge on holi- And how about recipes? I got a shock recently when I turned tomy 1915 edition of Fanny Farmer. Next time you have the urge to blame the current ladies’ magazines for some of our more dressed-up food numbers, just re- Communist leader, Bo Seik, was member that Miss F. helped to offerings | More than 500 U. S. cities are He Was beaten to the draw. For, served by scheduled airlines. the bridegroom there was death. For the bride, mourning cities in the United “Feeder” airlines serve States. specialists that now- chart Our Eating Habits from 1909 to 1950 just has been released in Washington. It shows that while Americans still like their meat we are no longer the meat-and-potatoes nation we onee were, Rock-ribbed individ- ualists who feel that combination helped build this country’s brawn, really have something to worry about. tatoes seem to have lost their hearts. widely juice before nowadays you'd think it had been with us always — but actually the tomato wasn’t eanned in this form until not just for) pud- think of over Thank meals. the nced Po- long ‘ape- and as The the 140 TMM eM TT me Tm * é START THE NEW YEAR RIGHT BY RESOLVING TO SAVE EVERY WEEK WITH OUR EVERYDAY LOW PRICE ON FAMOUS BRAND FOODS. You'll Find Them Every Day of the Week, Year ‘Round at Gulfstream TASTE DEL MONTE Save Linens and Laundering With MARCAL PAPER NAPKINS 'S KIND OF CATSUP TOMATO CATSUP ‘i* 19¢ DEL MONTE WHOLE SPICED PEACHES “a2! 39 Scott Tissue 2-4 DELICIOUS NEW PACK UN TIDE GETS CLOTHES CLEANER TH AN ANY SOAP GIANT TIDE « 69c A PEACH OF A PEACH AT A PEACH OF A PRICE DEL MONTE Yellow Cling PEACHES 2 % 29c = GINGER BEER 29¢ THERE IS ALWAYS ONE LEADER BY WHICH OTHERS ARE JUDGED ei Monte PEELED BLENHEIM MONTE APRICOTS 2 te 39e THE PERFECT ALL-PURPOSE SHORTENING MAKES A DELICIOUS PIE LIGHTEST AND FINEST OF ALL SARDINES "sit LIBBY’S FINE NEW PACK SWIFT’S No. 24 39¢ JEWEL Cans : r IREBRAND DELICIOUS CALIFORNIA ce 2a 29¢ SAVE THE COUPONS FOR VALUABLE FREE PREMIUMS Eee CORN 2 “xc 33e BORDEN'S MILK 3 29c GEORGE WASHINGTON 35-CUP TIN INSTANT COFFEE ‘*° 39¢ CUTS DISHW ASHING TIME GIANT VEL DIXIE CRYSTALS FACTORY PACK ce ae APPLES Extra Fancy Washington State Delicious Vow at the Very Peak of Flavor Perfection . 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CUT FROM YOUNG CORN-FED PORKERS—RIB OR LOIN END Pork Cho DELICIOUS MILK-FED VEAL RUMP ROAST 53c ps 39c Veal Roast : 49 CUDAHY PURITAN READY-TO-EAT Pic-Nic Hams ° Swift's Silver Leaf PURE LARD.....1b. Jersey Pride In Quarters GROUND BEEF... Ib. PALMOLIVE SOAP 2 REG. BARS 15e¢ - Store Hours - Monday - Thursday 9 a.m. to 6 p.m. Friday and Saturday 9 a.m. to 8 p.m. ADVERTISED PRICES GOOD THURS., FRI. and SAT. FROZEN Orange Juice Minute Maid 2 con ASE Largest Variety of Quality Frozen Foods in Key West Ocean Fresh 19¢ OYSTERS ae Colored In Quarters BUTTER . . . Ib. 69¢ PARKAY OLEO . Ib. 37¢ AJAX CLEANSER 2 CANS 2e siitnileriamaaataliiat aa EVERY TUESDAY, FRIDAY and SAT. Bakery Treats BOHEMIAN RYE PUMPERNICKEL ONION ROLLS BAGELS FRIDAY TWIST HARD ROLLS Regular 69c Size LISTERINE ame a9 - pt. 79¢ 42c PURITAN BACON Ib, 49¢ Free Delivery 11:30 a.m. 3:30 & 6:30 p.m, Anywhere In City On Purchase $5.00 or M Service Orders * Amounting te e@. Smail Charge on Under $5 NO PHONE ORDERS ACCEPTE > THURS, FRI. and SAT, Oe oceeeereereeee Seeeeeeess - eeeeee SPOS OOOO SL EOSEESOOEES OEE SE OEOSSOEE SESS ESESO ESSE OS EOEOES OSES OOESEEESESESE ESSEC DEREEE OE TOHSO OOOO OOOO EODONOS DESEO OOEOH SORE REE SOOO SOS OCOOSSSSOSORO SESS SSSSESESoSeCeeeeeeeeee®