Evening star., 1942-10-15

time. And browning half a dozen
potatoes alongside and stewing up
tin of tomatoes go herewith
well, that's not cooking at all. At
any rate, not in these days and
times. Now we d. not bother about
our fates. We welcome our oppor-
tunity. With an honest days work
behind us and a good appetite to
serve as an aperitif, we are well
on our way as we prepare this de-
lichtful menu-Wartime or no war
time.
Our Victory dinner shopping list
includes (for main COURSE
pound Of best-quality sausage
meat.
l small bag Of underground corn
meal.
/ small head of cabbage for cole
slaw.
l can condensed tomato soup.
And, of course, butter, seasoning,
an egg or two, a few olives, onions,
etc.
And for the dessert-and here
comes a good one:
. small teacupful of pecan meats.
This is for a very great pie. You
probably will have the ingredients
for the pie crust already on hand
And so now we proceed:
We shall prepare, with this mate
rial, enough food to serve four per-
sons, so If there should be only two
In the family, here is an opportunity
to invite guests for dinner, leading,
perchance, to a friendly game of
bridge or gin rummy in the course
Of the evening.
First we shall bake our pie. The
dough Is any one of your trusty pas
try doughs. We line our pie pan
with this. Quickly we take four
eggs (murderous at these prices, but
still most wholesome and nourish-
ing). We beat the eggs and add to
them one cup of our sugar, one
tablespoon of butter, cup and a
half of corn sirup, a pinch of salt,
teaspoonful of vanilla and our
small cup of shelled pecans. Mix
all these ingredients well together
and pour this mixture into the pas
try lining. Bake for one hour in a
moderate oven. This is wonderful
pie with an time Southern back
ground. 1t Is we'll worthwhile doing
this dish several times to really get
ones hand in. This is one of the
great Southern contributions to fine
dining.
But now, with our pie out of the
way. we turn to our spoon bread,
which comes on next.
There are many recipes for spoon
bread or, as some call it, batter
bread. Here is one which I have
used many times and which will bear
repeating:
Obtain some fresh, ground
local-corn meal-White meal is pref
cradle for delicate flavor. Into a
steWpan pour four cups of rich
milk, add teaspoon of salt and let
the milk warm. In the meantime,
choose a casserole or baking dish
about eight inches in diameter and
tall enough so that the mixture will
ill 1t only about one-half. The
spoon bread leaps merrily upward,
you will see. Butter this dish very
well indeed-both on the bottom
and sides.
Now, as your milk becomes warm,
stir in one cup of the meal, stir
ring steadily the while until the
mixture commences to thicken a
bit. Into the mixture run four
eggs, well beaten and also half a
stick of butter which has been
melted. With your rotary egg beat
er give the warm mixture a half
minute more Of good beating and
then pour it into the casserole. And
then into an oven of about $50
degrees for between half an hour
and As minutes. Test with a straw
or knife blade. And note this recipe
calls for no baking powder When
1t is ready, it will be peeking over
the top of the dish and be a splendid
golden brown and cooked right
through the center. Watch out
carefully that there is no uncooked
spot.
While the spoon bread is baking,