Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-07-06
Continued from Third Page

with the crllstS of bread left from crumbling
for the ''gratinS" she had now begun making.
: For gingerbreads and chicken salad had led
the way for monumental army, and she was
not long in taking over the entire tea shop,
planning its bill Of fare, continuing to have
many things cooked in her own kitchen, con-
tinuing to create new dishes, new combinations
Of favors, continuing to imagine not only new
dishes, new arrangements of dishes into the
pattern Of the perfect menu, but TO imagine
new ways Of using her own genius in the pur-
Veying Of food.
FOR teaching, of course, soon had to give
way Her new work had developed so
rapidly, so successfully, that there could be
room for no other profession There came the
"Home Delicacies" Company, which meets the
needs Of the fastidious invalid as it does those
OF the vel, and happy, and the catering COM
pany which sends her hand-cut creamed po-
tatoes to the fashionable lunches of Chicago
her baked Alaska" to Chicago's private din
ners. There also came the cafeteria in the
Field Museum in Chicago She 1t was who
established that cafeteria.
The coming of her other venture was q CO.
incidence of Chicago philanthropy.
"Fortnightly" and Lake Shore Drive" Ia
dies were opening what is called a White
Elephant Shop" for charity They needed
ton. 1t must be a tea room which would be
harmonious with the "Fortnightly" and the
Lake Shore Drive" Mrs. Moody was the log
ical choice.
The tea room grew while the sale of second
hand furnishings dwindled. The tea room re-
manned after the other had gone out and the
Petit Gourmet" was established in the popu-
lous and smart business section of Michigan
avenue, going from serving teas to serving
luncheon and dinner.
All from day with the. gingerbreads!
asked her, the other day. what she would
choose for a small perfect dinner for her
self-and for three chosen men. 1 said "men"
because, while have known many women who
enjoy good things to eat, have known very
few who were imaginative and discriminating
either in their choice of dishes or in their COM
binations of dishes into a menu
All women who like to cook at all would far
rather cook for men than for women. And
do not believe 1t is because of the maternal in
stinct, either. think it is because most wom-
en- inwardly are sure that men-all men, the
discriminating and the undiscriminating alike
have more real appreciation of cookery
than all women.
I shall not tell you what her answer was. I
leave that to her when she gets round to print
ing it. But what interested me in her reply
was that the menu she suggested was so thor
oughly American. 1t contained combination
of grapefruit. orange and avocado. 1t con-
tanned breast of chicken baked in thick cream
It contained one foreign diSh-that combina-
ton of pancake (Which sounds so 1ossy when
1t masquerades as "crepes" abroad) with caviar,
which is well and favorably known in the
United States.
Otherwise, it was a thoroughly American
menu from start to finish, the "crepes" form
ing only an example of what Mrs. Moody calls
"eclecticism in foods"-a sort of immigrant
who has taken out his first papers. But it did
not end with fruit, as it would do on the Con-
.ann,aeg