The Washington times., 1917-02-05
NEW YORK CHEFS
STUDY MEMS WANTS
Psychology and Needs of Male
Sex Must Be Understood,
Declares One.
GIVES OUT THREE RECIPES
McAlpine, Waldorf, and Rail-
road Club Cooks Voice
Views on Food.


The question OF feeding men mas
been lately taken up by three of New
York's most prominent chefs at the
request of a New York reporter, &c
cordinE TO the Evening Sun.
Not that less famous personages
have not considered this subject un-
til they were literally almost crazy;
but it was felt that expert advice of
animal might help out some weary
helpmate who is a trifle stale and
out Of new ideas for meals or tempt
ing dishes
Must UBderstand Needs.
NJ Panchard, the chef who creates
all the eatable wonders at the Meal
pin and the CIaridge, was the first
to be consulted. Up at the McAlpin,
behind a huge desk fianked by sew
eral white-coated assistants. who
seemed to be hanging on a decision
as to how many eggs were to be
used or whether the cream should be
whipped or beaten. VI. Panchard ct
tered these views:
IF you understand their needs and
their psychology, men are easily and
happily fed. Women should go about
feeding them. not as il they were
mere individuals, but always remeT1-
bering that they are men and have
peculiar and well-defined needs and
tastes. Men and women differ a great
deal in their conceptions of what are
the deIectabIe things to eat. Women,
especially when they go to a restau-
rant, reveI in salads, rich entrees and
elaborate desserts. That is their
idea OF a gastronomic good time.
Stick To THREE Glasses.
But men on the other hand, par
ticularly men who drop into a res
taurant for luncheon, stick to three
general classifications of foods. They
order instinctively either something
very substantial and plainly cooked
such as a lamb chop and a baked
potato-or may order some specially
highly seasoned dish-something Ital-
ian or Hungarian or Mexican, that
may appeal to them: and they all
have a taste for simple sweets. 1t is
my opinion that most men eat rath-
er sensibly. They may prefer some
thing highly seasoned and out the
ordinary for a time, but their great
dependence is on the same plain, ele-
mental food that they get at home
and we attempt to give them with
the last word in cooking and service.
Perhaps that is why they continue to
prefer it.
Women Want n Change.
Women, on the other hand, look
something bizarre, extraordinary, and
absolutely different from what they
have at home. When you are cook
ing and planning all week for a fam
lily it is quite natural for you not
10 want to eat roast beef and pota-
toes. Wherefore all the salads, with
an infinite number of dressings, the
things a la Newburgh ana the rich
desserts. Women are the great des
sert eaters. and unless something
else caught their fancy 80 per cent
Of them would be perfectly content
to make dessert their luncheon. Not
so the men. The proteins and the
carbohydrates first, and then a large
piece OF apple pie and a cup OF cof-
fee merely as a reminder that there
are starches and sweets in the chemi-
cal world"
Gave Three Recipes.
N Panchard gave the reporter
elassifications OF what the men like !
TO eat. These three creations are all |
dishes that the men who throng his |
cafes at luncheon never stop crying |
three recipes. for his three standard
for. Try them on your husband
Beef Stew, Flemish style.
Take few pounds OF rolled flank |
of beef, wipe and remove the mem |
brane and extra fat. cut in uniform
halfinch square pieces. dredge with
hour salt and pepper. and fry in nne
chopped salt pork until brown.
Cover the bottom OF the stewpan
with q layer of minced onions, Law on
top of it the flank pieces. cover with
layer of minced onions, and a few
glasses OF beer, cover tight and let IT
smother for two or three hours.
SnOthered Chicken, Spanish style.
Cut milk-fed chicken at the Joints. (
remove the breast and legs and cut !
each in two, making eight pieces. 1
Wipe. season with salt and pepper. /
dredge with -four, and brown nicely |
in bntter in A stcwpan with a large |
minced Spanish onion.
Add three peeled tomatoes cut in |
quarters with two red and two green |
peppers split in two. removing the /
seeds; add cup Of rice. two Guns IF 4
chicken broth, pinch OF Spanish |
saffron; cover tight and cook for
twenty to twenty-five minutes.
Deep Apple PIE.
Fill a deep carthcn or granite dish |
with apples. pared. quartcred and !
cored; sprinkle over them a cup Of
brown sugar. Roll strip Of paste |
one inch wide. wet the edge of the |
dish, put the paste on the edge. wet
the rim Of the paste, then cover with
\ piece Of paste a little larger than /
the dish. Press the cover To the rim, |
but not on tho outer edge. Bake until |
arDles are soft.
Topic Too Vast.
Oscar, at the Waldorf. where's all
the men whose souls have been made |
weary by middle Western monotony
o. the simple joys Of the lumber camp |
sometimes com" to cat away their |