Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-21
Continued From Third Page.)

boating. Whereas the Navy Secretary
uses full crew in his racing yachts,
Mr.. Brown has room for just one as
sistant in his cat-boats. These tiny
boats have small sail and are built for
speed. One member of the crew han
dies the canvas while the other does
the steering.
The Postmaster General competed In
the cat-boat races for the President
Taft Cup in 1910. winning one event
and coming in second in two others
He is a former commodore of the Toledo
Yacht Club and a member of the Co.
lumbus Athletic Club.
Mr.. Brown has given considerable
thought to the advisability of bringing
his cat-boat here from Toledo, but has
found many drawbacks to the plan. In
the first place, the Potomac River is
too narrow and too sheltered for cat
boat racing. The craft, he points out,
require a broad expanSe Of water and
an unobstructed sweep of wind
II could use my boat on Chesapeake
Bay" he said recently, but the bay
is too far from Washington. I have
thought of Gibsons Island as a favor
able spot for racing. That is about
an hour and a half from Washington
by automobile, which means three hours
consumed IN coming and going. dis
like taking so much time off from my
official duties. In Toledo I had an
ideal cat-boat racing course close at
hand and could get there in a few
minutes"
AS cook, Postmaster General Brown
has attained wide repute. Not only is
he an expert in preparing tasty dishes
for the table, but he is famous as a
compounder Of new recipes. Here is
Mr.. Browns own recipe for one of his
favorite dishes, chicken paprikash":
Draw, SINCE and dismember roast
ing fowl.
Cook three large onions, minced fine.
in equal parts of butter and lard until
soft and turning brown. Cool the on
ions and fat and add two level tea
spoonfuls of Hungarian paprika. In a
stew pan or small kettle which can be
tightly covered place the neck. pieces
of back and gizZard. Salt same and
spread with mixture OF onions, fat and
paprika.
"Then place legs and second Joints
in the utensil, sailing and spreading
with onions and SO forth, as before.
"On top place the wings, breast
pieces and liver, sailing and spreading
as with the other layers. Add no water.
Cover tightly and place over a slow
fire until the bottom of the utensil Is
well covered with juices from the
chicken. The fire can then be turned
up gradually until the juices are boil
ing. Cook tightly until well done-ap-
proximately an hour and half. Then
remove the chicken from the utensil
and pour off the fat.
add one pint of sour cream, working
1t up thoroughly with the chicken es-
and Dat Ill g
chicken to the utensil except the neck,
back pieces and gizzard. Let the gravy
come to boil.
Then remove the chicken to a plat
ter, pour the gravy over it and serve"
Mr.. Brown is quite proud of this rec
ipe. He has been complimented upon
it many times. Those who have had
the good fortune to taste the Brown
chicken paprikash are enthusiastic over
its palate-tickling delectability. So
many persons have requested the recipe
that he has consented to make 1t pub
lie. without copyright restrictions.
Back in Toledo. Mr.. Brown main
tanned a model vegetable garden, the
products from which he used on the
family table. He has cultivated In it
many unusual varieties of vegetables, in
addition to all the regular types found
in the average garden.
X X X
CECRETARY HYDE will deny that be
~ is tarpon champion, but the fact
remains that he has had marked success
as big-game fisherman. He was en-
barked upon a deep-sea fishing expedi-
ton when called to the cabinet. That
is, he was searching for good fishing
ground of Florida or Cuba when Mr..
Hoover sent for him and offered him
the post Of Secretary Of Agriculture.
Most of Mr. Hyde's fishing has been
done IN the Gull Of Mexico. on the Lone