Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-11-24

~ their Job, or whether men are
just beginning to enjoy complete
self-expression, is all a matter of conjecture,
but the fact remains that more men are cook
ing today than ever before
At recent convention of American chain
store managers the statement was made that
an increasing number of men not only do the
marketing but also fill the role of family chef.
II hear more recipes discussed by men and
a keener interest in the preparation Of food
evinced by them than by women" declared
one manager.
Another echo of this domestic wave in the
masculine ranks comes from a California
school which is offering a course in domestic art
to boys as well girls and whose records
show that the aptitude of the boy is equal to
that of the girl
In ST. Louis the Mems Breakfast Club has
made its appearance. Hubby rises at dawn and
repairs to his club, there to match his Gull
nary skill against others in the preparation OF
delectabIe breakfast dishes. Nor does this
club seem to be matter of kenpecked under
fed husbands of bridge-loving wives, but rather
a medium of self-expression for men who do
uncreative work in Offices.
Men are the natural creators of the world;
we have long been told. Half century ago
the German philosopher Nietzsche explained
this assertion by the fact that while woman's
creative genius went into the rearing of chill
dren, mans sought the arts. So whether it
is frying bacon and eggs whisking up some
connection impromtpu, mans cooking has taken
on a creative halo for centuries. Raphael and
Murillo immortalized the brush; Michelangelo
and Donatelli the chiSel Beethoven and Chopin
the clef, Worth the needle but Brillat- Savarin
mmortalized pots and pans. And long list
of distinguished followers, past and present,
have created gaStronomic symphonies.
THERE is the Prince of Wales. His equestrian
- and terpsichorean arts have long been
known to his admirers, but his culinary art
was just announced the other day. In his
sumptuous apartments in London the heir to
the British throne delights in creating delect-
able dishes and in preparing old favorites for
an exclusive circle of friends. "Jeems'' may
hold the spoon when it is not in use and have
ready the ingredients, but the royal hand does
the all-important stirring and mixing. One of
his favorite recipes is known as the Victoria
omelet," a creation Of his illustrious great
grandmother.
One of Americas most famous unprofessional
cooks was Jack London. His culinary creations
were scarcely surpassed by his literary achieve
ments-at least in the eyes of epicures. VIII
liam Faversham yields mean hand" with the
mixing bowl, and some of his after-theater
dishes have found their way into cookbooks.
De Wolf Hopper has relinquished many of his
youthful pursuits, but he still outcooks any
of his friends
Raymond Hitchcock can transform himself
In the twinkling of an eye from a comedian into
a maitre dhotel when he whiSks up his IA
nous cheese masterpiece. Arnold DAILY pro-
duces his Shavian rabbit and other dishes of
his own for exacting palateS.
The faStidiouS Count Boni de CaStellane is
a world-famouS cook. He is an epicure of the
younger French school, which includes such
distinguished names as Marcel Fouquier, the
DUO de Morny, Santos-Dumont and you
please, our own James HaZen Hyde, who has
nothing less than "poached peach la James
HaZen Hyde" named for him at Durand's, in
Paris The peach Is poached like an egg, and
then has kirSch poured over it and ignited
This completes its cooking and the burnt
kirsch provides the sauce. The Marquis de
Massa recently invented and gave to the world
his caput-quails cooked slowly together with
muscatel grapes.
And there's David Belasco One would
scarcely imagine him to be found often porting
over cookbooks yet such is the case. His salmi
pieces and is said to take three hours in per-
fecting. In between the play world and the
cook world he has let fall a little kitchen
philosophy.
There's many a dish with excellent in
gradients" he afirms, that fails for lack of
skill in combining them, just as many a good
play Is ruined in the building. An artistic
proportion should be maintained between in
gradients, just as between characters in a play"
And If we choose to leave the theatrical world,
long known a fertile field for the culinary
art, and journey to Washington in search OF
creative cooking In distinguished masculine
circles, we might find the Postmaster General
Of the United States In his little kitchenette.
For years Postmaster General Walter r.
Brown has made a hobby of cooking. He first
started with ham and eggs while out on camp
ing trips and is now creating dishes.
When he moved into his Office in the Post
ONCE Building last March he had installed ct