Evening star., 1943-02-22

arrangement of the dishes is worth
which he cooked last Thursday:
Crenmed Onion Soup
Bdrbecued SpdreribS
flashed in Cream Potatoes
MericGn SIdtO
Iced Pineapple
Ordinarily, a cream soup is hardly
appropriate AS the start of a dinner,
but here we find barbecued spare
ribs coming next and it is a COM
paratively light dish Just as well
TO let the guest be not too ravenous
as he starts work on these ribs
Mexican slaw provides a cooling,
crisp and crunchy accompanying
item, serving both as a vegetable
course and a salad AS a Nation,
we Americans overlook the impor-
tance Of crisp, crunchy dish to go
with soft dish. The Chinese have
long recognized the value of the
"crunches." Then, too, the spare
ribs and the slaw leave the way
open for serving haShed-in- cream
potatoes which fit in nicely here
At the same time, as they are done
on top of the stove while the spare
ribs are in the oven. the chef can
make the most of tiny kjtchenette
space.
One has only to go through this
dinner up to the dessert course and
the reason for the iced pineapple is
manifest And, then. too, as is
usually the case with the amateur
male chef. he has so expended his
culinary energy that by the time
dessert comes along, it ought to be
simple. All in all, here is a mans
menu which is ample and generous,
at the same time. providing origi-
nality, and we'll within wartime food
supplies.
Creamed onion soup calls for two
cups Of onions, thinly sliced and
ssuteed to merely a sun-tan shade,
using good butter. When the onions
are tender, add eight cups of light
white sauce and simmer the mix
ture few minutes. Season with
white pepper and salt to taste Have
ready a cup of hard cheese, carefully
grated Serve the soup in cups,
with the cheese to be sprinkled on
top by each guest.
BaFbecued spare ribs really should
be done over an open pit fire in
the hills or by the shore, but the
product of any oven big enough to
hold the ribs is entirely delightful.
You'll need one complete set of ribs
for four-so buy two complete sides
for eight hungry mortals. Putting
on your best pleading manner, say
to your dealer: Please, mister,
want country ribs!" Then he
knows you want ribs with a real
smount of meat left on them-not
ribs trimmed to the bone. There's
every difference. They are roasted
In a roasting pan, just as pork is
roasted. The basting is thorough
and frequent and the sauce used
is barbecue sauce, made like this
In a saucepan put a cupful of
fine chopped beef or veal suet
AS 1t heats, add third of cup
of vinegar, third of A cup Worces-
tershire sauce. third Of q cup catsup,
one cup water, two teaspoons dry
mustard, one teaspoon salt. a pinch
of cayenne and a tablespoonful of
ground chilli powder. Stir entirely
smooth and cook together for a few
minutes. Basic with this throughout
the entire roasting period.
Mexican Slaw is cabbage chopped
hne, mixed with chopped pimien-
tos, little fine ground green pep
per and minced onion (the two
latter are OPTIONAL. Season with
salt and pepper to taste and stir
In mixture Of one part vinegar
and four parts good olive oil.
The incest hashed in cream po-
tstoes are raw potatoes, diced into
small cubes, cooked in butter, un-
der tight lid until they are ten
der and then finished of with a
light cream sauce poured over. Salt
and pepper is added, and the lid is
replaced for a bit more Simmering
This dish must have the consist
ency and appearance of small diced
cubes Of tender potatoes with
thick cream dressing-but must not
be allowed to be "soupy."
(Fditors note-Spdreribs arc
rery scarce Just at the moment
IN Washington. Sdue J0es recipe.
though. and try ii out uhen the
neT quota is diStributeG-dbou