The Washington times., 1937-01-07

IL
In the Spanish kitchen the cook.
ing was done over charcoal grills
built up on a stone range with
much hand wrough t iron and
colorful tile. The French also
cooked over the charcoal grlllS but
had the open CRATE.
The soup pot swung over the
open Goals and full advantage was
taken of the opportunities for
broiling. While the flavor of food
broiled over charcoal is still un-
surpassed, cooking under such con-
ditionS must have meant that the
cook was broiled along with the
meat.
Such contrast to these simple
methods of cooking are our mod
ern gas and electric stoves that
have so many gadgets for heat con.
troll and are insulated to prevent
loss of heat.
HAS ADVANTAGES
It makes cooking in America
and cooking on the continent a
completely different problem. Ger
tain methods of cooking as done
in these countries can be dupli-
Gated to a certain extent, however.
Broiling such as the famous
broiled kidneys and bacon as
done in England can be accom-
plished in the modern heat con-
trolled broilers. The flavor of the
open hearth broiled meats is not
quite the same but our style OF
broiling has many advantages:
The evenneSs of color and ease OF
cooking to the exact stage of done
ness does make up for a certain
lack of charcoal flavor.
Here in America, we do quite a
bit of vegetable and fruit broiling.
Slices of tomatoes, pineapple, ba-
nanas are cooked in this manner.
Fresh mushrooms are delicious
boiled with butter.
To make it possible to broil these
smaller foods successfully several
sizes of broiler racks are available.
The mesh is smaller for fruit and
vegetable broiling. A certain type
is recommended for fish which
becomes so tender that turning is
often difficult.
The drip pans are also shaped to
catch all the delicious juices that
filter down during the cooking.
Broiled dinners are too delicious
to overlook for January menus.
Try these recipes in the near fu-
ture. Remember that you will want
food of the best quality for broiling.
DINNER
Broiled Ham with Pineapple Rings
Scalloped Potatoes
Fresh Vegetable Salad
with French Dressing
Buttered Toast Fingers
SteWed Apples with Cream Cookies
APARTMENT DINNER
Broiled Grill Tomatoes,
Bacon, Mushrooms
Asparagus with Hollandaise
Hot Biscuits Jelly
! Small Individual Baked AlaskaS
In preparing the broiled grill, ar
range the mushroom caps filled
with butter, the bacon and the
slices of tomato on the grill. Dust
the tomato with salt, pepper mus
tard and dot with butter. The cook
ing time is about 7 minutes. The
broiler should be well heated be-
fore cooking is started.
The dessert for this broiled din
ner can be made between courses.
Baked AlaSkaS are made by cut
ting angel or sponge cake into
square then scooping out the cen
ter and filling with ice cream. The
outside of the cake is coated with
meringue made by whipping an
egg white stiff with 2 teaspoons of
sugar. The air in the egg white
keeps the ice cream from melting
as the Alaskas are broiled.
DINNER IN THE RUSSIAN
STYLE
Russian BorSch
SchaSchlik Caucasian
Mock French Fried Potatoes
Black Bread Sweet Butter
Cranberry Kissel
Coffee
SCHASCHLIK CAUCASIAN
1H2 pounds of leg OF mutton cut i'll
cubes one inch square
"a pound of bacon
4 tomatoes
4 onions
Have the mutton cut in squares
of size to skewer easily. Slip one
piece on the skewer, a slice of
onion, a slice of tomato small
piece of bacon. Continue in layers
until about five cubes of the NUT
ton are used. Broil about seven
minutes. Season with salt and
pepper. Baste with butter or
margarine. Continue cooking for
about seven more minutes. Serve
at once to each guest from the
Skewer.
Here is a good recipe for Borsch,
just in case you are interested.
This soup should be served in
1 L. :aI-