New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-08-20
SOME STAR" RECIPES.
Favorite and Delicious Dishes Made by
Well Known Actors.

Most think they could run a house better
than the mistress thereof. Just as most
sure they could edit their daily paper better than
the editor. 1t was, therefore. quite appropriate
that Good housekeeping should give
chance to air his opinions and discoveries in
Issue devoted entirely TO himself Is ths Septen-
Der number OF that magazine. Written entirely
by men, II is decidedly interesting, and not lit
tie amusing in spots. Favorite recipes OF star
cooks fer instance consist OF recipes contributed
by such as William Il. Crane. David Belasco.
Henry Miller Arnold Daily and Robert Edeson.
Appropriately enough Mr.. Cranes contribution
takes the form OF David Harum pot roast; Mr..
Belasco has singled out salmI OF goose. and Mr..
Miller fnnan hoddie and fried peppers. Arnold
Daily writes a characteristic little essay before
presenting what he terms a Candida" recipe
Here it Is My favorite recipe for hot bite
after the performance is TO mix three tablespoon
fuls OF grated cheese. tablespoonful OF butter
and then sift in onion finely chopped, and
sprinkle with paprlka and salt, and pour it all into
the chatting dish, which should be hot. and then
stir 1t until the cheese is melted Then pour in
six eggs and stir until they are cooked. This.
served on toast makes an after.tneatre dlsn Whlch
and good many nuisances among the fellows, for
somehow actors never seem to have enough OF
Gran meat and mushrooms, Mr.. Edeson's offer
cupfuls of crab meat, cut into dice. he insJructs
and half canfq OF mushrooms cut into dce OF
the size. Make a sauce OF two tableSpooh--
fuls OF butter and one he9Pins tao.eSp ] ~
mushrooms we'll together. season with paprtka,
salt and a dash OF onion juice. Turn into the
smoking sauce cook three minutes, then remove
from the flame. Add quickly three tablespoon
fuls OF cream, heated with pinch OF soda. SCI
over the flame for minute. add a glasstll OF
sherry and hot"
Wilton I.ackaye's rule for curried eggs SOUNDS
good. Boil the eggs hard; remove the shells a1ld
drop them in water to keep warm until reacy
to use Mold some rice into form resembling a
nest. Place a spoonful OF chopped onion III
saucepan with q tablespoonful OF butter and COOK
until the onion is a light yellow, not brown. Aau
an even tablespoonful OF cornStarch mixed WIFI
half q tablespoonful OF curry powder ana dIuleu
with a little cold milk stock, then stir IN slowly
one and d. nalf cupfus OF white stock or milk Let
II cook until the cOrnStarch is clear, add PEPPER
and salt TO taste and strain II. The sauce shou4,
be a bright yellow color. perfectly smooth ana not
y7rv thick Wipe the eggs dry, roll them IN the
sauce TO got evenly coated with color and place
in the nest of rice Pour in enough sauce 10
moisten the rice without discoortng the OUTSIDE or
top OF the rice" 1919. o..
KyrIe Rellew sends two recipes, one OF which, Tor
Spanish omelet. sounds particularly tootnsoIne-
II begins with a the foundation or winch Is
one tablespoonful OF butter and the same amour
Of Drowned -four heated n a deep frying pan
When mining hot. stir III cupfuI OF canned 20
rnato half a cupful OF mushrooms sliced me- anu
the same quantity Of minced ham. season witt
red pepper onion Juice and salt. Let II simmer
bout eight minutes. then stir in four oeateh es1s
| Stir carefully Il thckens and when the 0sss
| are set serve on buttered toast. --,.r
Scrambled eggs and cheese, by FtayInolo tiILe,-
| cock and kartoffel kloesse by De Won Hoppe''
complete the collection OF star" recipes