Evening star., 1948-10-21
By Violet Faulkner
Food Editor

Over in Southeast Washington
there's q comparatively new bake
shop that specializes in Hungarian,
French and Danish pastries. Not
only do they make all these fancy
desserts, but they have an unusually
large assortment of breads, rolls and
coffee cakes. I sampled some OF
their wares and particularly liked
the cinnamon bread for toast in the
morning; the girls in the Office were
delighted with the cheese cake, the
caraway rolls, the filled doughnuts
and the streizel an Hungarian
coffee ring. This shop carries such
a variety Of good things you will
have to make several trips to try
everything. In addition to those
already mentioned, they make ma
poleons oozing with custard and
whipped cream and loaded with cal
ories, of course, challe "a Jewish
bread made with egg, Viennese salt
sticks, onion roll, Hungarian poppy
seed and nut strudel, French open
pies with plenty of whipped cream
and custard beneath the fruit, rum
bombes anG dobos tarts. The rum
bombes have a rather solid texture
and are favored with chocolate and
rum; they're made in the shape of
a ball and I'd say one would be all
any one could eat for a serving. The
dobos tarts are the seven-layer rec
tangular confectionS you see in the
cases; the layers IRE put together
with a rich butter-cream filling.
They also have a large assortment
OF French cookies, and they'll take
orders for wedding and birthday
cakes or hors d'oeuvres.
If you like toasted cheese sand
wiches the kind with soft,
melted cheese between two crisp
slices of bread . you'll want to
try the new sandwich toasters on
the market. You can use these
toasters over an open fire or on top
of the kitchen range. The toaster
is equipped with a long handle to
avoid burned fingers. The two sides
of the toaster clamp together, so the
edges of the sandwich are tightly
sealed to keep filings from dripping.
A spoonful of heavy creamed
chicken in place of the cheese makes
the best individual chicken pie you
ever ate. Substitute jam or jelly
and you have an excellent little
tart for dessert.
For the name of the bake shop or
the sandwich maker, call me at
Sterling 5000. Extension 495.
A varied assortment of fall veg
etables continues to flood the mar
ket, creating good normal situa-
tion. Nothing is particularly cheap
this week, but, on the other hand,
nothing is especially high in price.
You'll see ample supplies of cabbage,
onions, potatoes, sweet potatoes,
caulif1ower, broccoli, artichokes, tur-
nips. rutabagas, celery, eggplant,
snap beans and greens. Apples,
table grapes, cranberries (there's
been a bumper crop this falD, avo-
cados and Florida oranges take the
lead in fruits. Grapefruit, you'll
notice, is getting much better as
the season advances, the fruit is
juicier than the first lot that ap-
peared on the market.
Sweet potatoes are right In the
height of their season, so it's an
apropos time to pass along few
hints on the home care of this
popular vegetable. Whether you
buy them large or small. there is
simple rule that applies to all:
Handle them gently, as they bruise
easily. Moreover, sweet potatoes
don't keep we'll in the home pantry
It's best to buy them in small lots
and use them promptly. Like ba-
nanas, sweet potatoes should not
be put in the refrigerator. They
need a dry storage place. not too
warm and not too cold, about SIS
to 60 degrees is right. They are
sensitive to very cold temperatures
and may turn dark. They are a
good investment nutritionally, too,