The Wilmington morning star., 1940-03-02
CHAMBERS URGES
DRAMA in FOODS
Points Out That Cook Should
Have Speciality And Do 1t
Superlatively Well

Iii lIC OpAAAASA
| Chambers many a woman who IS a
good cook fails to win the recosnl-
ton and praise due her skill because
she doesn't dramatic her ability.
She should make one dish, or one
phase of cooking her specially ana
do that superlatively well.
Miss Chambers, is the noted food
expert who will conduct the Star
News cooking school, Pageant OF
Foods,'' presented in a four day SEES
sion starting Tuesday at 2:SO o'clock
at the New Hanover High schooi
auditorium.
There are a number Of different
and interesting dishes on Miss
Chambers cooking school program
which might we'll be "adopted' by
some clever woman to be her
specially as the star feature for her
dinner parties, " for Sunday night
suppers of luncheons. Familiar food
with a distinctive dressing or stuf-
fling, a new combination OF flavors
or of foods can put a meal into the
party" class.
Some Suggestions
For example, there's broiled ham
with apricot glaze, a delicious n
unusual blend of flavors. Then
there is the leg of lamb Francois,
which is a roast lamb basted with
French dressing. The basting is
simply to enhance the flavor of the
lamb for in meat cookery of today
roasts are not basted to keep them
from drying out" which was Its
purpose according to older methods.
With the use of lower oven tempera'
lures, as now recommended, and by
placing the roast sc that the tat
side is uppermost, there is no
longer any need to worry about u
roast becoming too dry, according
to Miss Chambers. But basting is
used occasionally for added flavor.
An unusual stuffing is given on
the secoId day for the homeless leg
of veal. It is called Mr.. Pfister's
Meat Stuffing, b a Mr.. Pflster
of Madison, Wisconsin, originated it,
but there isn't any reason why you
can't adopt it for your own
speciality.
A New Barbecue Sauce
A teste-tempting barbecue sauce
is another recipe worth having. 1t
is served with lamb hash on the
second days program.
The Oriental stew, with lamb
chunklets, highly and delightfully."-
seasoned, is a very special dish, on
the third day.
Women who specialize in pies,
cakes or cookies, will be eager to
add many of the recipes for these
dishes from Pageant Of Foods" to
their collection. There's a new kind
of apple pie, a prune chiffon pie,
mincemeat cookies, orange cookies,
for example.
Miss Chambers believes that the
woman who makes the cooking OF
meat her speciality is wise. A per-
fectly broiled steak with French
fried potatoes can quickly win any
one a reputation for cooking ability,
especially when men r the judges.
On the program a new and easier
way of preparing French fried pota-
toes is given, as we'll as the new,
easier way Of broiling, at a lower
temperature.
An Expert Meat Cook
M;cc Chorhars herself is an eX-
pert meat cook. She is a. member of
the cooking school staff of the Ma
tional Live Stock and Meat Board,
the organization which represents
all branches Of the meat industry.
New methods Of meat cookery are
the result of the National Co-opera'
tive Meat Investigations project
which this organization instigated
and which is being carried on by
leading universities and colleges,
also the U. S. Department of Agri-
culture. These new ways are DEM
onstrated on the cooking school pro-
gram. Many Of the innovations are
easier than the old ways.
Distinctive ways of serving food
are shown in the garnishing of the
dishes when they appear before the
mirror in the Pageant of Picture
Platters" which brings each days
session to a close.