Evening star., 1927-11-13
Copying Famous and Delicious Dishes
of the Big Hotel Chefs
<E-~-
h MAMA

HOMEMADE this and hon emade
that sounds very tempting when
you have been eating at boarding
houses and restaurants for some time,
but there are times when the stay-at-
home gets fed up on home cooking.
and to have a certain dish as it is
served at this or that good hotel res
taurant sounds decidedly attractive.
/ think that every housewife ought
to take dinner or luncheon occa sionally
at one of the smart. up-to-date restau-
'rants-not only for the cheering
change of eating meals not prepared
in home kitchen-but in order to get
new ideas of how food is cooked and
served in these places.
, In pla nHing the meals for this week
I have added each day suggestion
taken from the dishes recently served
in smart restaurants.
i Muslin toast" is served for lunch
con at an attractive little restaurant
in the theatrical section where groups
Of women frequently meet to have a
light luncheon before the afternoon
performance. 1t is sort of bread per-
mitted on most reducing diets and
owes some of its popularity to that
fact. 1t is also very good.
To make it select stale, firm baker 5
possible. Spread out the slices and let
them dry for an hour or more in a
warm, dry place. After that slip the
pan containing the slices into a not
too brisk oven. 1t will probably brown
in about 10 minutes, but should be
watched to prevent browning uneven
lg or burning. When done it should
he an even golden brown and perfectly
dry and crisp.
Creamed mushrooms on toast is one
of the most popular and generally sat-
isfactory of all mushroom dishes. Wash
the mushrooms, peel the tops and trim
the stems, and cut into halves if large.
Then boil for 20 minutes. Make some
Inedium thick cream sauce-a cup to
a pound Of mushrooms. Season well
with salt and pepper if desired, take
from the stove and add one slightly
beaten egg yolk. Add the mushrooms
and spread on slices of buttered bread
from which the crusts have been re.
moved
At this time of the year the more
hearty sort Of desserts are in frequent
demand and at a well-known reStau
rant apple cobbler is one of the lunch
con specials that is a general favorite
i really dGnf know how it is made in
that kitclfan. as I was unsuccessful in
my effort TO find out. But here is a
recipe that make an apple cobbler
Very much like it:
Mix n balf cup of sugar with one
cup of fSur, a half teaspoon of salt
and two teaspoons of baking powder
Work in q tablespoon of butter with
a silver knife. Add one broken egg Il
a third of a cup Of milk and mix this
until dough is formed.
Now peel and cut up five apples
Butter a baking dish and place tht
apples in it with one egg beaten bu
not separated, and half cup of sugar
sifted with a half teaspoon of CHINA
mon. Add a few small pieces Of but
ter. Cover with the dough, pres!
down at the edges, make Sits for es
Gaping steam, and bake until Drowned
Fig salad is so simple that 1t eX
plains itself. Good full figs should b.
chosen and then trimmed Of ends am
slit lengthwise. Make a little caVit.
and fill with cream cheese. Serve oi
lettuce with French dressing.
Congress dressing is popular at on
OF the restaurants as the finishing
touch for a luscious fruit salad. r.
make 1t mix a tablespoon of lemol
juice with two tablespoons Of frui
juice jelly-preferably grape jelly
Beat cup of thick whipping cream
and then add the juice mixture a littl
at time to prevent from curdling. ]