Evening star., 1948-10-12

Mexican. Italian, Hebrew, Scandi.
navian, Creole, or just plain Ameri.
can, featuring a two-inch steak ano
French fries" with apple pie fol-
dessert.
There are French restaurant:
where you can order that delectable
onion soup or icy-cold Vichyssoise
snails, frogs legs (done as only the
French can do them with that sub.
tie Whit Of garlic), or their incom.
parable Crepes Suzette.
Many of WaShington's continental
set delight in such Hellenic dishes
as broiled shish kebab, baklava
stuffed grape leaves or eggplant
Imam Bayeldi.
For the true lovers of the italian
cuisine, there are places where they
feature real native style antipasto
chicken cacciatore, veal scaloppine
ravioli and spaghetti.
For visiting firemen," who come
to Washington to see all the sights,
no trip would ever be complete
without a visit to our picturesque
waterfront. Here they will find the
finest seafood the East Coast has to
offer Chesapeake Bay oysters,
ocean-fresh Holsters, delicious crab
meat, jumbo shrimp, soft-shelled or
hard-shelled crabs, or clans.
Famous Steak Houses,
For the epicure who thinks all
dining begins and ends with a
charcoal-broiled steak, there are
several famous old steak houses, one
of which has been catering to the
great and near-great over q period
of 80 years.
We food editors like to think we've
played a small part in influencing
the housewife in her choice of foods
that eventually find their way to
the Washington dinner table.
We try through q reporting Job
and a circulation of recipes, gar
nered from near and far. to stimu-
late q cosmopolitan taste for foods
that will make her menus more in.
teresting, more eye-appealing, while
still keeping them nutritionally
sound and appetizing.
Typical Of the recipes we pas
along to our readers are the ones
you'll see listed below. From Cali.
fornia, where the Mexican Spanish
influence Is felt, we have Q recipe
for:
Mexicah Spanish Rice.
2 tablespoons olive oil
l cup rice
/ onion, chopped
garlic Glove, chopped
q green chilis, minced
l teaspoon salt
u teaspoon pepper
u teaspoon oregano
l cup canned tomatoes
Boiling water
Wash rice in about Z waters
drain and dry well. Heat oil ir
skillet and fry rice light brown
Add onion, garlic and chilies, ther
seasonings and tomatoes. Cover
with boiling water, put tight cover
on and let 1t cook in 400 degrees F.
oven for about 80 minutes, or until
rice is dry.
From Minnesota, where the Scan
dinavians and Germans are famous
for their skill in cooking:
Kottbullar.
Swedish Meat Balls)
3 slices toasted bread
4 pound pork shoulder, ground
IL pounds beef, ground
2 eggs
small onion, minced
/ teaspoon salt
u teaspoon pepper
Il teaspoon nutmeg
2 tablespoons butter
Soak toast in cream or milk
Drain through sieve, pressing out
all liquid. Add next 7 ingredients
and mix we'll. Shape into small
balls, not more than inch in diam.
eter, dusting the hands with foul
while shaping the balls. Fry slowly
In butter over low heat. When ball!
are brown, cover pan and steam 81
minutes. Serve hot. Serves 6.
Where but in New England woule
you find chowder like this:
! New England Clam Chowder.
Il pound salt pork, cubed
2 small onions, minced
l quart shucked clans
6 to 8 medium-sized potatoes
Salt, if needed
u teaspoon pepper
l to 2 14-ounce cans evaporate,
milk
6 to common crackers, split
Cold milk
Fry salt pork ip deep kettle unit
| golden brown. Add onion and cool
together 2 or 3 minutes. Remov
stomach from clans, chop har,
parts and leave soft parts whole o
chop them, as preferred. Arrang
potatoes and hard parts Of clans Il
layers over onions, cover with coll
water, bring to a boil and simme
until potatoes are soft. Add sof
part of clans, seasonings and evap
Grated milk. Heat to boiling an
add crackers which have beel
soaked in cold milk. Heat thor
oughly. Serves 6 to 8.
And. from the Vieux Carre, tn
French section of old New Orlean
where Creole Cookery still reign
supreme:
II D>~~>-I:>~D>>