New Britain herald., 1929-07-13

story when a postmaster general installs kitchen alongside his suite of private offices with serious intent And Brown has been getting recipes from strangers through the mails which he is anxious to try out as he is always glad to swan new and epicurean tastes with any | one.
 The kitchen is a small place, but light and airy and large enough to accommodate a stove, electric re- | frigerator. sink and other equip ment The stove just moved in, Brown reports. isn't big enough. He needs one with an oven. By fall he hopes to be cooking lunch for himself and his secretaries when he | has time.
 But Browns 5000 Welsh rare bit--oh. yes, we had almost forgot ten that offer.
 Here's the rarebit recipe:
 Dice three quarters of a pound of New York or Vermont cheese.
 Mix thoroughly with the follow ing:
 Two mustard spoons of dry mus tard. One-half teaspoon of dehy- of Worcestershire sauce, A dash of cayenne. A dash of paprilla.
 Pour this over the cheese.
 Press the juice of one clove of garlic into blazer or chatng dish, removing the pulp. Throw in a piece of butter about the size of a hickory nut. Cover the bottom of the dish with near beer.
 Place over the fire and add the cheese when the butter melts, add ing near beer and stirring con- stantly until the consistency of thick cream is produced. The mix ture must never be allowed to bub- ble or boil:
 When the mixture is entirely melted, throw in a lightly beaten GEE. Stir until very smooth and be- i ginning to thicken. Pour over toast or crackers on hot plates and serve.
 That's enough for four persons.
 Chicken, Paprikash a la Hoover l Browns favorite recipe is for chicken paprikash. which he has often cooked for President Hoover. It goes like this;
 Draw, singe and dismember roasting fowl. Cook three large onions minced fine in equal parts of butter and lard until soft and turning brown. Cool the onions and fat and add two level teaspoonfuls of Hungarian paprika. Place in & stew pan or small kettle which can be tightly covered, the neck. pieces Of back and gizzard. Salt and spread with mixture of onions, fat and paprika.
 Then place legs and second joints in utensil, salting and spread ing with more of the same mixture. Place wings, breast pieces and liver in utensil. salting and spreading as above Add no water, Cover tightly and place over slow fire until bot tom of utensi is well covered with chicken juice. The fire can then be gradually turned up until the juices boil. Cook tightly covered until well done-about an hour and a half. Remove chicken and pour eff the fat, Add. one point of sour cream, working it up thoroughly with the chicken essence and onion.
 nt rht1lsoN n nj nj neck, back pieces and gizzard. Let the gravy come to a boil. Then re- move chicken to a platter. pour the gravy over it and serve. Cooking Ills Hobby Brown has played with his cook ing hobby for years. He likes noth- ing better than to don an apron and butter around among the pots and pans in the kitchen of his home at Toledo. He also does his own cooking while on long hiking or camping trips. He made one of these trips with President Hoover several years ago when Hoover was sercetary of commerce and he was an assistant there.
 Brown has lot of fun with his cooking and it's helped him solve a problem that has bothered lots of householderS. If the cook wants to quit, let her He can cook just as well as she can, and maybe a little bit better.
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