Evening star., 1932-06-19
Senatorial prejudice ,carers before culinary skill

Of each which viii be required to bring out
the full rich flavor Of the meat" However,
that rabbit was not easily forgotten and thanks
to the maid who waited on mine host during
his culinary activities the recipe was finally
assembled. 1t is the old English way of pre-
pairing jugged hare, for which good Ameri-
can rabbit may be substituted
Skin, wipe with . towel dipped in boiling
water to remove the loose hairs, dry well and
cut in pieces sprinkle with salt and pepper and
Try brown. Prepare mixture Of two anchovieS
cup Of bread crumbs. sprig of thyme chop
ped parsley. a dash of nutmeg, mace cloves
and tablespoonful of grated lemon peel. Into
wide -mouthed jug with Ida bean pot is
good for this-arrange the meat. First a thin
layer Of bacon. then a layer OF meat then a
Layer Of the breadcrumb mixture and repeat
until the jug Is full Add scant half pint
Of water. cover the jug closely, place in a pan
of water and cook for three hours according
to the age of the rabbit, intercepted Mine
HostD. The morels should be sauted IN butter
and when the rabbit is served, placed on top
with scoop of currant jelly topping the
whole
Fit for king? 1t has been served to many
a king. declared Mine Host-himsef an Eng
hshman.
II young Harvardian who graced Washing
ton society year so ago finds any difficulty
least be able to say it with food" for even
in the veteran ranks of the Capitals host chefs
he left shining mark-culinariy.
1t a great moment, indeed, for the
guests when mine host proudly bore in one of
his Oriental extravaganzas. 1t exuded myst;-
cal, tantalizing aroma and was as beautiful
as painting. Great pyramids of faky white
rice steaming with Wits of tuneric cardamon
coriander and q dozen other powdered roots
na6 in
monds dates and generously spread with Coco
nut.
TO many people the name of Henry Ranger
IS associated only with superb landscapes that
hang on the walls of our greatest art galleries.
but to his friends it is also associated with
superb culinary masterpieces. For Ranger
could cook, even as he could paint. The time
stained battlements of MORO Castle in Porto
Rco-painted as only Ranger could paint
theni-never meet my eyes but what the artist
axrayed in his smock-not brush in hand but
spoon in hand-stands before me.
The making Of French dressing partook of
the nature Of q rite when performed by the
artist epicure. Ffrst there was the cold bowl,
caressed slowly and separately with garlic.
onion and spice balls. Then followed the metic-
ulous blending of the sugar, salt and oil. Then
the vinegar drop by drop until not suspicion
OF oil globules rose up to protest the union
Dream, pray, philosophize over a French dress
ing-but never hurry was the culinary maxim
he left with his entranced beholders, as he
marinated his plump rosy Holsters in his
chef d'oeuvre.
The late beloved John Philip Sousa loved
Portuguese croquettes and knew how to prepare
them himself. He was fond of telling lDw
upon a certain enjoyable occasion he Eddie
Cantor and Flo Ziegfeld had a cooking party
Eddie Cantor is known IN his New York circle
Of friends for his delicious creamed horse
radish sauce which he serves with boiled beef.
and Flo ziegfeld once gracio1sly extended his
own recipe for chicken tarts. Chic Evans
came out boldly not long ago with the state
ment that no cream of tomato soup tasted like
the kind he fixed and after q recent lecture
Dr. Van Dyke was heard relating the intricacies
OF his own recipe for fish chowder. And 50
the merry masculine cooking spoon stirs On:
In bltthe disregard for caIories q TIE neal of
grapefruit melha toast and spinach beng
placed before the wistful eyed lady at the other
end q the table.