city that pride* Itself on gastronomic excellence. A* a
« T nmjn consequence, people all over the country arc starting to
wllvYAll JLsI V UsVI have second thoughts about the quality of the food they
t» arc eating when dining out.
"7 “There arc many restaurants using frozen food, but no
w% . .»_ one is going to admit it," observes an official of one
$9?55....".?®.®® .... . ....... national restaurant chain.
The furor over frozen food is Just one example of the
ways people concerned nbout food quality and nutrition
often pay more but get less when dining out. Here are
some of the factors you should weigh in deciding whether
or not a particular restaurant meets your expectations:
How is the food cooked? Many restaurants and almost
all fast-food franchises rely on deep-fat frying to prepare
entrees. That results in plenty of added calories because
the food absorbs some of the cooking oil.
There is also evidence that cancer-causing substances
are formed when the hydrogenated oils used in deep-fat
frying are heated again and again.
Is the food nutritious? “The emply calorie is as much of
a public enemy in the restaurant as it is in the home,”
warns Virginia H. Knauer, White House Consumer Affairs
expert. She says restaurants should serve more
vegetables, fruits and other vitamin-and mineral-rich
foods.
Are the ingredients of high quality? There is no law
requiring restaurant menus to list chemical additives,
artificial colorings and other questionable ingredients
that may occur in certain dishes.
Chinese restaurants, for example, are notorious for
their heavy use of the flavor enhancer, monosodium
weakness that occur in susceptible individuals has been
tagged “Chinese restaurant syndrome.”
Is the food worth the price? Through mass
produced, quick-frozen entrees with fancy-sounding
IS DINING OUT WORTH THE PRICE?
A shock wave of minor proportions radiated from the
San Francisco Bay area recently when it was disclosed
that some of the finest, most-famous restaurants there arc
serving pre-prepared, frozen entrees.
“People would be quite startled If they knew they were
getting all dressed up, paying the baby-sitter, trans
portation, parking and very high costs of dining out
for the same main courses that they buy in super
markets,” saw JacK bneiton, a local restaurant critic.
The truth about restaurant food caused quite a stir in a
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Lancaster Farming Saturday, Nov. 23.1974--4
names, large food service companies arc able to supply
restaurants with highly profitable dishes.
You’ll pay anywhere from |8 to $l4 for a chicken Kiev
“gourmet dinner" that a restaurant buys frozen and
plastic-wrapped for about $l.lO. Frozen veal cordon bleu
costs as little as 49 cents per serving before being marked
up by the restaurant. And broiled steak luncheon dishes
coat restaurants about 58 cents per serving, with or
without phony grill marks!
Until recently, at least, the so-called gourmet
restaurants were the last holdouts against the tide of food
mediocrity and kitchen shortcuts. Most prepared
everything, entrees and elaborate sauces, from fresh
ingredients. But high labor costs and other economic
pressures have forced many into the frozen and canned
food camp. Aside from peeking into the kitchen, there’s
just no way you can know the origin of even the most
elegantly-served shrimp scampi or beef bourguignon.
One happy exception to the trend is the rise of natural
food restaurants in cities scattered across the country,
which are attracting a devoted clientele. “Natural and
organic restaurants were common 40 years ago, but it was
not necessary to label them so," proclaims one establish
ment’s menu. “All food was fresh and raised naturally,
and proprietors were concerned with the quality of the
products served and the welfare of the customer."
One of the most recent organic-restaurant arrivals is a
spot in New York City called Grass. Natural-food en
thusiasts can choose from 125 menu items, from appetizer
to dessert. Huge hot stuffed mushroom caps, fresh alfalfa
sprouts and salmon steak casserole with sherry sauce are
just a few of the mouth-watering possibilities. Herb teas,
high-protein salads and a cheesecake made with
[Continued on Page 42)
Timely
Reminders
Passing on Shoes
Unlike other articles of
clothing, shoes can’t be
altered to fit. Mrs. Ruth Ann
Wilson, Extension clothing
and textiles specialist at The
Pennsylvania State
University, explains that
shoes normally stretch and
conform to the shape of the
foot after several wearings.
And once molded to a foot,
the shoe won’t remold to
another. Forcing a child’s
foot to conform to the shape
of a shoe will only cause
problems in later years.
Toy Storage
Provide low shelves for toy
storage so your child can
easily find and select his
toys. He’ll be able to see
them all at one glance.
Extension family life
specialists at The Penn
sylvania State University
say that a child who has to
work to get his toys by
digging through a jumbled
toy box can easily become
frustrated and lost interest
in his tovs.
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1