Evening star., 1935-11-05
Gourmet's Guide
BY LUCIE EBERLY.

NODI1NG Dy tIlc utluse VI CdIlS oSh-
- ing where the salt rising bread we
wrote about few weeks ago could be
found, we are thoroughly convinced
that Washingtonians have genuine
appreciation for the type of food they
enjoyed at grandmother's house, and
so we secuted around for more "old
timers and discovered a few that
every one will want to enjoy all over
again.
HOMEMADE MINCEMEAT - The
= first of the season. made right on
the farm with pure farm products and
brought to town in various sized jugs
or in pies already baked or ready to
push into the oven! This traditional
Thanksgiving treat has everything in
it that it should have and little more
besides! Along with the usual cur
rants, raisins, nuts, meats and fruits
IS a generous amount Of homemade
strawberry jam, which gives just the
right tang to the other ingredients.
We understand that the woman who
makes this delicious concoction has
for many years catered to patrons who
order and recorder every year-that
should be a real guarantee that the
product is good. One OF the nice
things about it Is that it can be put
in a cool. dark place and kept indef1-
nitely, so you may buy several gal
Ions at a time If you happen to be
one of those kitchenette housekeep-
ers who do not have storing space or
facilities with which to bake the pie.
buy one already baked and enjoy this
feast time treat.
REATEN BISCUITS Honest-to-
- goodness homemade ones-is
another treat you will want to enjoy
during the holidays. These are the
real old-fashioned type and are
beaten with a rolling pin that has
been in the family for generations,
and they are actually made ami baked
in a house that was built in 1900 and
which is situated on the land that
was decided the forefathers OF this
particular family by the King Of Eng
land. That pedigree" is virtually
beaten into every biscuit with special
emphasis, so be prepared to make your
bow! Pound cake, too. is made by the
recipe that has been handed down
through the years-you will never
want to eat any other once you have
tasted this. The rich. golden yellow
color is evidence Of the dozens Of eggs
all good recipes call for. Baked in
heavy iron pan which has been used
for years for just this type OF cake,
the crust Is thick and soft and per
fectly delicious It was the crust OF
grandmother cake that told the story
of merit, you know. The thicker and
richer brown the crust, the better the
cake. Cut in finger-length strips. in
thick or silver slices, and served at
tea or with the dessert at dinner, you
will have something that would please
the most sophisticated Of palates. 1t
is sold by the pound as well as the
whole cake.
SMOKED EEL has just arrived and
- the first shipment Of the season
is especially fine. One Of our local
merchants keeps a good supply Of this
delicacy on hand throughout the sea-
son. Smoked eel is one Of the finest
fish delicacies, and If you have not
eaten it you have missed a real taste
sensation. In Europe there are spe-
cial "eel beds" where they are bred
and raised to supply the demand.
They play big role in Creole cuisine,
and there are many recipes listed In
the Southern cook books. The Creoles
inherited the taste Of their French an
cestors, who considered eels great
delicacy, and have evolved from the
traditional recipes of old France
pleasing and various ways Of serving
this fish.
For information concerning items
mentioned, call National 5000, extern
sion 1896.