Roanoke Rapids daily herald., 1948-10-20
Dy IDA BAILEY ALLEN

elSB1uG0 BnQ comfort IN tnlS motel,
I said. - we entered the welcoming
serene Palm Court Of the Hotel
Piasa.
"Shs is like an elegant lady who
grows more charming with the
years." observed the Chef.
Eyes, this hotel has played a
prominent part in the social and
fashionable life Of New York City
for over half a century and so de-
serves . place in our Golden Jubilee
review Of eating then and now"
At the entrance to the Palm Court
WAS . fascinating looking portable
soup bar. Beside it stood a long,
whits-clothed table containing great
bowls Of enticing looking salad
greens and vegetables, and meat,
fish and egg garnishes.
Crusty Rolls
A. the waiter placed a tray Of
erusty rolls, Melba toast and rye
crackers on our table. the maitre
dhotsl came to greet US.
I've are serving a new salad
luncheon" he explained. ITO begin,
there Is = choice of hot or cold con-
somfns or vichysoisse. For the main
course We have salads Of three
kinds. One that is half and halt
water ersss and shredded baby spin
ach with crisp diced bacon. The Sec
ond salad is q blend Of specially
cooked vegetables, with hard-cooked
egg and lettuce; the third is 4 chefs
tossed green salad to which may be
added, at choice, one or more kinds
Of Juliennes-that is, narrow strips
of chicken, hickory-smoked ham,
tongue or Swiss cheese"
"These are all slimming salads, F"
I exclaimed. providing the dress
ing il not too rich"
Special Provision
"For that We have made special
provision" said the maitre d'hotel.
He beekoned to a waiter who rolled
up Z mobile table containing every
imaginable ingredient for making
salad dressings. "You can mix your
own personalized dressing with as
few or IS many calories as you like"
he explained.
The Chef stood up and bowed.
'Permit me, Madame. What kind of
salad would you like, and how shall
! dress it,"
an have the cress, spinach and
crisp bacon salad with just few
drops Of oil; no mayonnaise, and
quite = bit Of lemon juice"
For himself the Chef appropri-
ately chose a chefs salad, for which
he made = French dressing; he
topped the salad with a few fillets
Of anchovies and strips Of pimiento.
Dessert was Z choice Of fresh fruit
cup or . fruit compete, sherbet, or
. selection Of miniature French pas
tries.
Dainty Pastries
"Thsss pastries I have never seen
10 small and dainty" remarked the
Chef.
"Just big enough for . sweet bite
without too many calories," I said.
an fact this entire idea Of 4 salad
luncheon would be good for wom-
ans club or church luncheon, or for
home entertaining. Judging by the
number Of men present, it has won
masculine as well as feminine ap-
proval.
At that moment 4 tall, distin-
guished man Of military bearing
came up. II am Serge Obolensky,"
he introduced himself, "of this ho-
tel. We have in our files list Of
dishes which have been popular at
the Plaza for many years. Know
ing your interest I have taken the
liberty Of bringing the recipes to
you. One Of these must be very well
known to you, Madame. 1t is the
New England boiled dinner. The
sealloppini Of veal will be well
known to you, Monsieur" he said to
the Chef. "And this is q recipe for
chicken soup I'm sure your readers
would like. It has been served here
for almost fifty years. And it is 50
substantial, Z big plateful is enough
for . meal"
Chicken Soup Plaza adapted to
home eooking): Clean and fne-chop
3 leeks, / stalk celery and / peeled
mild onion. Place in a large casse-
role with II tbsp. butter Tor mar
sarine): cover and slow-cook until
well wilted. Stir in 2 tbsp. flour. Add
IN qts. boiling white soup stock,
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