Evening star., 1942-08-31
Tennis Star Selects
Salads as Favorite
American Dishes
Rv Edith M Rorbor
By Edith NJ. Barber

DJ ANHb 4Ns D"OeI
There's nothing like tennis to
keep you flt," remarked charming
Mary Hardwick, the young English
tennis star who is playing exhibi-
ton matches all over this country
for the benefit of the British and
American ambulance fund.
Something certainly keeps Miss
Hardwick In good physical condition,
with her slender figure and her
glowing complexion, but it isn't all
tennis. Diet plays an important
part, with plenty of fruits and vege-
tables, milk and eggs, meat and
flsh. Little pastry and cake and
other foods OF high sugar content
belong in her meals.
Americans use many more des-
serts Of every sort than are found
In England, according to Miss Hard
wick. I asked her about English
puddings, and she confessed that
she did miss them, especially the
fresh fruit, lemon and treacle pud-
dings. She missed the stewed fresh
fruits which are so commonly used
In their seasons in England and
especially likes mixture of straw
berries, currants, raspberries and
cherries.
She mentioned the fact that today
potatoes and other vegetables grown
on the place must be shared with
others. Although her family writes
that she Is not to be worried about
them because they can get along on
the rationed food, they enjoy the
packages OF concentrated orange
juice, butter, cheese and sugar which
she has been sending them. "You
can imagine how hard it is for the
English to do without sugar in their
tea
When asked Miss Hardwick what
particular American foods she en-
Joyed the most she mentioned the
variety Of salads. The food she
misses the most is the fine English
salmon, which she considers much
better than our American product.
At the same time that Miss Hard
wick is helping through exhibition
matches to raise money for the
much-needed ambulances she is see
Ing both Canada and the United
States and learning much about our
food habits.
From her lunching experiences she
has come to believe that chicken a la
king Is our favorite dish, and she
doesn't think much of our choice.
Those OF us who have been Obliged
to attend public luncheons in va
rious parts of the country and who
have had an overdose of this dish.
which does not always come I'D to
the best standards, will agree with
her.
DEVONSHIRE SHORTCAKE.
to 5 slices bread.
3 to 4 tablespoons butter.
quart peaches, crushed and
sweetened.
Butter bread on loaf, slice one
fourth inch thick and remove crusts.
Butter 1-quart round-bottom bowl
and line with bread, cutting one
slice to fit small space. Pour in
sweetened fruit and cover with re-
manning buttered bread. Select plate
to fit just inside of bowl and weight
1T down. Chill "a hours. Turn out
on serving plate and garnish with
whipped cream. Yield, six servings.
MOLASSES PUDDING.
TX cups Sifted flour.
"a teaspoon salt.
! teaspoon ginger.
teasnoon cinnamon.
cup molasses.
/ teaspoon soda.
egg, stiff1y beaten.
2-3 cups boiling water.
Mix flour with salt, ginger and
cinnamon. Beat molasses and soda
together until light and frothy.
Stir in stif1y beaten egg and water.
Add dry ingredients and beat with
rotary egg beater until mixture is
smooth. The mixture will be very
thin. Pour in creased 112- quart
mold, cover tightly with lid or dou-
BILE thickness of waxed paper and
steam III hours. Yield, six servings.