Evening star., 1942-09-07

tilS oCilIdtCooCil
When the mental plane had
reached an time low for the eve
ming, one Joseph, gently laying his
cigarette on the edge of the ash tray,
gave with these few well-chosen re-
marks:
MY friends, I have long main
tanned that I am one of the great
but unrecognized amateur chefs of
this wide world. 1t is my best thought
that come Thursdays every true
American male who is not yet away
doing his duty with the armed forces
should undertake to teach his ever
loving and friendly wife something
about the higher art of great cook
ing. Thursday night, which is day
after tomorrow, propose to hold
the first dinner meeting of the
Thursday Night Club-when I, me,
myself will prepare for you repast
in the domicile of the Kendalls, be-
ing the abode of the prominent
Gwen and me-"
And that is how it happened that
the Club de Jeudi was born. This
in spite of the fact that Gwen, Jo-
sephs loving wife, protested most
vigorously at the idea of trying to
feed eight hungry mortals with a
dinner prepared over a little two
burner kitchenette plate, an even
timer broiler and a smallish refrig-
orator. But Joseph was adamant.
Was he not to be the chef? Were
not his three true and trusty friends
to be the worthy assistants? So there
we were. All of which brings me up
to the dinner served last Thursday
evening, being the first meeting of
the Club de Jeudi:
MENU.
Cups OF Jellied Madrilene
Wiener Schnitsel
Broiied Tomatoes
Cottage Fried Potatoes
Mired Green Salad
Beer
Fresh Fruit Cheese Black Coffee
Well, now, my good friends. Stop
to think. 1t was truly amazing, what
four men fetched up for the eight OF
us. AS for the combination Of foods
to make for a well-rounded little
dinner, this seemed well nigh per-
fection. And to think that the whole
thing was tossed together in less
than an hour in a tiny kitchenette
with only a two-burner gas plate,
one small broiler and one medium
iceboX
But in case you should want to do
something like this, here Is the be-
-the-stage detail:
The jellied madrilene came from
two cans, bought for the purpose,
and placed in the refrigerator in the
morning. Nothing to do but open
and serve in eight cups. Wiener
schnitzel was the only tricky dish
of the entire menu. Well do the
recipe a little later on.
While the schnitzels were being
done in sizable skillet over one
burner, the potatoes were frying over
the other, the tomatoes were broiling
in the little oven. The mixed green
salad was assembled and put into
the refrigerator an hour before the
guests arrived, to come forth crisp
and cool, ready for the dressing as
it was about to be served. Beer is
just about what the meat dish would
demand, and that came from out of
q pail in which dozen bottles had
been set to COOL When the potatoes
came off the fire, the coffee pot went
on, and good, black coffee was ready
when the fruits and cheeses were
brought forth. Here was a dinner
menu with a touch of the unusual
the various dishes balancing and
blending into an admirable little
arrangement of pleasant food.
And all done by one main amateur
male chef, helped along by three
assistants.
Before I conclude for this week
let me just give you the recipe fol
the main dish, weiner schnitzel
Have the butcher trim eight piece
of veal into scallopini cuts-abou