The Washington times., 1934-03-27

pllShed - but ''''s'
in spite of all Betsy Caswell
it's wheat and cattle raising, it's
brilliant musical and fashion
achievements, its glowing art,
and its able statesmen - still,
the tango brings a supremely
glamorous Argentina to mind,
embodying all that is romantic
and beautiful.
Therefore, I was jerked some.
what rudely from the clouds,
the other day, when some one
said enthusiastically, "Oh, you
must try Argentine patties some
time, in your column!"
That did not suit the tango
mood at all, and I remained
somewhat ruffled, until a
lovely lady was introduced to
me as an authority on Ar
gentine cooking, and I real
lied, from one look at her, that
Argentine could still spell ro-
nance, even though associated
with pastry, if such a beautiful
lady could know about cooking.
In Miniature, Too
She proved to be Sonora de
Urquiza, wife Of the first Sec
retary of the Argentine EN-
bassy, a truly charming and
exquisite person, typifying all
the beautiful women of her
native land. AS gracious as
she was lovely, she very kindly
explained to me the remark
made by a mutual friend about
the patties, and even asked
me to tea, so that I might OBJ
tain the recipe for them.
I gather that the pattieS
may be used as a luncheon
dish, or, if made in miniature,
are excellent with cocktails, or
for that late dinner snack SO
pleasantly coming into vogue.
The main thing about them
is that they must be SO light
that they could "fly out Of
the window" to quote Sonora
de Urquiza.
Argentine Patties"
cup milk
4 teaspoons baking powder
whole egg
! teaspoon butter
teaspoon salt
Yolk ! egg
Mix all together, adding
enough flour to make thick
dough. Knead on pastry board,
adding more flour as necessary.
Roll out with rolling pin until
very thin, and then divide in
two parts. Put one part aside.
and work with the other, as
there will not be room enough
for both on the board. Roll
one-half very thin, and spread
with melted butter. Sprinkle
with corn meal, and fold over
upon itself. Butter and sprin'
kle meal again, fold over. Re-
peat until you have a piece
about z by 4 inches.
Roll out again until flat.
Trim all edges with knife until
even. Cut into 3-inch squares,
and put stuffing in center OF
one square, moistening the
edge with a little water. Place
other square on top at right
angles, so that the effect is
that of an S-pointed star. Pinch
edges together, upward, to form
petals, with the covered stuff"
ing as the center Of the flower.
Then repeat procedure on un'
worked half Of pastry. Drop
in deep fat, and fry until
brown.
Stuffing:
1 ID. tender beef, ground.
2 large onions, chopped.
5 OF. raisins, chopped.
! teaspoon paprika.
/ coffee spoon mixed spices.
" cup pure beef fat, melted.
5 OF. green olives, chopped.
2 hard boiled eggs. chopped.
coffee spoon white pepper.
Place the fat in a frying
pan, when it comes almost to
a boil add onions, and fry un-
til brown. Then turn in the
meat. Add 2 tablespoons flour,
let brown, add l tablespoon
beef stock, and let cook for 5
minutes. Remove from fire,
add spices, 3 tablespoons sugar,
and the rest Of the ingredients.
Mix well, then place in icebox
to cool until ready to fold into
patties.
eggs Cooked With Corn,
Argentine Style"
/ onion, chopped.
2 tomatoes.
Y cup olive oil.
2 cans corn.
- cup melted butter.
I demitasse milk.
Heat oil and melted butter,
and fry onion in them until