European Stars And Stripes (Newspaper) - April 21, 1987, Darmstadt, Hesse                                Keeping lettuce fresh today s crossword i noticed in la lat five Yawara or of thai lettuce toll to Baitty. The leave turn Brown and look wined t mud to wait a few leave Lor a salad and mix in cabbage and Carrott and put it in a Container and h would stay Crip for a Weeke. Com it be that the grower used to use a chemical on the lettuce and now a hopped Jennie sporting Lansdale a there 13 noway of knowing whether the grower or ins Market used to use a chd Micat on the loll Ueo and now has stopped but it this is the Case congratulations Are in order. The toss chemicals on our food the bolter to have become spoiled Consumers expecting All produce to look picture period and keep indefinitely. Since mercifully the rend is a decreased use of chemicals we Are going to have to readjust our perception of them. First of All buy the freshest let Luce what you see May look Iresh but really in t. Joe Carcione in Tow greengrocer gives ills lip Check he Bull or Cut. End. It should smell Sweet not bitter and have a creamy color As Belluce gets older the Bull end gels Browner finally turning almost Black. Since no one would buy ii in the curious shopper thai condition retailers often resort to  thai Means they slice away the darkened surface of the butt end and remove the wilted outer leaves. So says Carcione even if you feel foolish doing it the nose lest can make the difference Between old end fresh Belluce. Lettuce also Browns More quickly nowadays because produce clerks keep spraying it with water to make in Spry up and look Good. It s often dripping Wel when you buy ii. Never store ii that Way in the . When you get it Home Wash the leaves quickly with cold water Drain and Biol with paper towels then store in a plastic bag in the refrigerator. Never store lettuce next to apples pears plums avocados tomatoes or melons they All give of ethylene Gas As they Ripen which makes Belluce develop Rusty looking spots. Remember the seller the lettuce such As Teal in Luce. The sooner it should be used. Them am to Iota of a who do not consume alcohol and although t know that it Diu plates upon cooking what can one use As a substitute since wine com in Tot Tea and cannot be stored for Long period of time and Orne recipe Cah or Only a or v cup what can be used in it place Anne Peterson so Clair shores Mich. My cooking consultant feels strongly Hal nothing can effectively substitute Tor wine when it s called Lor in a recipe because what you arc Contr Shuling to Iho food is the flavor mho wine. It s like frying of find a replacement for cinnamon when Only hat spec will Impact a particular Laste experience. You can use vinegar Apple cider or Lemon but the end result would be comp cloy dil Cronl after a bottle of wine is opened you can take Pica unions to protect its flavor color Aroma and bouquet since it does deteriorate once exposed to air. Here Are some tips irom favorite recipes of California Winc makes published by the wine advisory Board an old trick that helps keep dinner wines longer if intended for cooking use is to float a thin film of cooking Oil on the wine s surface just enough to Seal off the wine from the air in the top of the bottle. Pour wine Lor cooking Frilo smaller bottles and Cork tightly. Port or Sherry because of their higher alcoholic Content averaging about 20 percent Wilt keep up to several months opened. In partly tied bottles. Store in the refrigerator in very hot weather. Store wines in e Cool dry place where the temperature is Latty even. Ideal storage temperature is Between 50 and 60 Degraa with 70 degrees considered the highest Safe temperature for Long term storage. Once wine b cited do nol blare it again at room temperature. Do not store wine near furnaces hot water Heaters etc., and keep it away from Sun Kohl. One final word cheap wines make cheap tasting food. Don t scrimp on cooking wines and although alcohol does dissipate when using conventional cooking methods ii does not in a microwave. I have Juit read that jete-0 Gelatin comes from boiled animal Hoove. I 0 1 True i enjoy jello but if ills is True i May think Totea before a Tang it again. Janye Kurt fort Lauder Twe fat. Personalty t Don t understand Why one should find eating boiled animal hooves any More offensive than eating barbecued muscle braised liver or kidney pie. What s so bad about making desserts from an an maj s feet contrary to common belief however. Jeu of Gelatin does t come irom animal hooves or even horns. It s made irom animal hides which contain Cohagen hide trimmings explains Jocelyn Walter a nutritionist with general foods Are soaked in Alkalies and or adds and washed in Dean water to remove almost All he non Collagen constituent including meal. During this soaking period the Collagen is converted to Gelatin which is then cooked in water and further refined. The extract is then evaporated and dried to produce Gelatin if you re still squeamish about eating something made from hides Fry looking at it the Way general foods does during this process chemical changes Lake place so that the composition and identity of the original material is  Fol 1987 King furl la sex Lictus Hare a consumer related question please mile to sorta he Fize care of stars and stripes Apo 09211, . Forces. Mso..-s across All. Roll War 5 Well for twin will 121 Liv Tiuli Lvi r 13" it 14 Lily Plouvi 11 people party it Standardt tourist guide 19 main course 21 Row essence24 Jolly Roger crewman 25 Mountain Ink 26 the common people 30 Pru null to 31 angry32 re pub Lica party 33lwu.puny muffins of Eugene Sheffer  Down bearing 1 Sukup 3 lobbyists 2 Tokyo 3vlftor 4 author capote Supow b Footle Zoorigan 7 trie.8 fire. Place ledge Bow a 20npw, tool 41 on in pric Ellke or. Hyde 40 wander 41 sacred Bull or Egypt 44 is Ciparis  47 Ever Green 4-21 the far Side Page 18 the stars and stripes tuesday april 21,1987