Evening star., 1915-11-12
PET RECIPES OF MEN WHO COOK.

The greatest cooks in the world have
been men. OF that there is little doubt
Ever since the days of the famous
Greek cook Archestratus down to
these modern davs when man chefs
reign in the kitchens of the great
hotels and restaurants it is men who
have excellcd in the feminine art of
cookery
Some men will deny this fact. They
are the men who know nothing about
icooking. others will assert. with COM
pIacent bearing and satisfied express
sion, that this fact is just another
proof that men can do anything to
which they set their mind better than
women can Such men are against
woman suffrage. Still others will seek
a subtler explanation, and may final
ly reach the conclusion that mans
palate is responsible for his excellence
as cook. Perhaps he tastes things
more accuteIy, and. therefore. can re-
produce them, create them. more sue
cessfully.
! Whatever the reason. the fact
stands. Thousands of men never learn
to mix a salad and thousands OF others
( do not know the difference between
skillet and a soup not. Many others
Indulge in culinary activity only
when they are camping. far away from
the contrivances that make elaborate
cooking possible. But in them all
idweIls the germ of the accomplished
i cook. And some men, in everyday,
prosaic life, look on cooking as
means of recreation, and occasionally
practice ii. These men have favorite
recipes, and here are few of them
Potato Salad.
Potato salad is one Washington
mans specially and here is the recipe:
| Boil potatoes with the jackets on;
when they are tender, but not cooked
to pieces. drain them and cool with
| the cover on the pan. This makes
| them just a little heavy-more like
| new potatoes if old ones are used.
! Then remove the skins and cut the po-
! tatoes into dice about half an inch
| square. Cut celery hearts into dice
and measure half the bulk of the pota
| toes. Mix thoroughly. In the bottom
of salad bowl place quarter of
/ newly cut onion, and over it put
| slice OF bread. Mix the potatoes and
t the celery 18th dressing and put in the
salad bowl. Garnish with the small
i heart leaves of lettuce. The onion per-
meates the salad, but the bread keeps
any of the onion from coming actually
! into contact with the salad, and the
| result is good.
To make the dressing break the yoks
| of two eggs into a bowl and beat until
| creamy. Then add, slowly, from lit
tie pitcher d cupful of the best olive
| oil and an eighth of cupful of
strained lemon juice, alternately. Then
| mix n teaspoonful and a half of salt,
| few shakes of papriila. half a tea
spoonful of mustard and a liberal
| shaking of black pepper. and add the
dressing. Feat it in and whip cup
| of thick cream. Then beat the dress
| ing, in which the salt and mustard
/ XIV "a hePp riDenInR,
smooth, and fold in the whipped cream.
Mix with celery and potatoes
Angel Cake.
| Angel cake is the prize dish Of col
lege professor. Here is the way to
make it:
| Break enough egg whites to fill a cup
Eight or nine Will probably be re-
| auired Add a pinch. of salt and beat
them. adding half 4 teaspoonful of
cream tartar when they are half beat
| en-, and then beating them until they
VIII stand st,T by themselves Sift
| cup Of -four, measure a cup again, and
| then sift three times. Add cup ana
| quarter of granulated sugar to the
! whites. and then add the -four, but do
not stir Fold the mixture over ana
over with half teaSpoonful OF al
mond extract, and bake IN an uh-
| creased pan, the sort with hole IN
/ the center.
bestoWs as much care as he would be-
| stow on the preparation OF lecture
| He lights the gas oven just three min
utes before putting in the cake and
| then keeps the oven just warm nnill
the cake has risen to the top OF the
| pan This is easily done by manipu-
| lating the gas cocks. Then ne Sraou
aily increases the heat until the CAKE
'l1.
| baking in this way takes forty nun
utes. and he calls the cake done when
it springs back when he presses the
| top with a silver spoon without leaV-
ing the mark of the spoon
Turkish Macaroni.
| This is the favorite dish of a man
who learned to cook it because he
knew no one else who could do So
First break macaroni into inch lengths,
and drop into a pan of cold water
The pan should first be lightly spread
with butter on the bottom. salt the
water and put II over the heat, ana
stir occasionally UNI the inaca rom Is
very tender. This cold water cooking
makes it much more tender than cook
ing in hot water. Then drain the
macaroni and throw into bowl
with little butter and mix well
to keep the macaroni from sticking to-
gether. Roll three tablespoonfuls of
-four and three of butter together and
thicken a pint of strained tomatoes.
Season with salt and pepper. Then
/ add half cup of almonds, blanched
and cut in shreds, and the macaroni,
and simmer slowly for fifteen minutes.
Pour into warm dish and cover with
gra1ed Parmesan cheese and serve.
Cold Vegetable Dressing.
! With this dressing one man can
make salad fit for kings and CON