Evening star., 1945-04-29

and eggs for breakfast and steak at DIM
But the points, Tommy, the points
going on here. You've been in the Paci
We were In downtown restaurant
finishing lunch. Frank Mccoy, q doc
trinaire liberal who sells movie equip
ment and gun sights to the Army and
the Navy, came in and sat down.
Meet 1t. Burns
Frank said, 'this is 1t. Burns. You
know the Blackstone Hotel in Chicago.
He was manager. But now he's known
as the Oscar of the Waldorf of the Pa
cific. He got that title when he was in
charge of the officers mess on the
aircraft carrier Cabot. He Is leaving
for Norfolk tomorrow. He is going to
have the same job on the Midway"
II wish you were going to stay until,
Sunday" said Frank. "I'd like to have
you out for breakfast to try my sauteed
chicken ivers."
How do you do them?" asked Tommy
with interest.
Frank told him and asked: "Will you
give me some pointers on sailing down
herring for picking? I've had so little
to do lately that I've been snagging them
at Great Falls"
Tommy told him in great detail.
The conversation was getting away
from me-
What the Pilots Like
About this hot-weather cooking for
men," 1 said. Gould we work out
piece about some of the surprising
things the pilots liked-with recipes?"
MY recipes are for 100 portions" said
Tommy.
II mean recipes for SIX" said.
Sure" Tommy said, II was only
kidding. could scribble them out right
here. We could give them the Welsh
rarebit that went so well with the
pilots on Midway Island, and the cheese
fondu the pilots liked so much as a
Sunday luncheon dish, and the peanut
butter soup"
Please, Tommy" I said, mot the
last"
1T was good" Tommy said, TRY it
yourself some time"
Harry Koenigsberg, the Pennsylva-
mia avenue jeweler. came in and sat
down.
Let me tell him." said Frank, as
started to introduce Tommy.
Listen" said Frank to Harry. "do
you know about the Midway, the $1,000
ton supercarrier? Any naval officer
would give half his gold braid to sail
on her. 1t. Burns here has berth on
the Midway. How do you like that? I'd
give anything to 60 through it,
He'll Be on the New Midway
Come down to Norfolk, I'd be glad to
show you all over the ship said Tommy
with a fine disregard for the Nays
fussiness about its great new weapon.
Once a Greeter always Greeter.
Tommy has been hotelman all his life.
He broke in at New Orleans at the old
Grunewald, now the Roosevelt He went
to Chicago as assistant manager Of the
Edgewater Beach. He has always been
a sailor, too. In his back yard in New
Orleans he built an ocean-going ketch,
and sailed 1t to New England. He was a
naval oticer in the last war and kept his
reserve status.
Pilots Need Good Food
We'll, it's like this" said Tommy.
"the air admirals Of the Navy are very
concerned about the way pilots eat. A
pilot begins to go downhill fast when his
nerves get working on his stomach and
he loses his appetite and doesn't eat
right.
THE pilot gets to be just like man
who is working hard and gets tired of
home cooking because it is overdone
and tasteless as home cooking usually
is and he wants to go to a restaurant
and get good meal. Only at sea he
doesn't have that out"
Does high seasoning help?" asked.
mo" said Tommy, they won't 60
for the New Orleans style of cooking.
You have to give them taste with quail
ity food. The Navy gives us good quality
food. The problem is to keep the cooks
from OVERRIDING it."
MY only kick about home cooking,
said the jeweler, "is that chopped beef
liver has been the only meat we have
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