The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-06-30
The Homemaker's Corner
By MARY DOUGLAS

Is your man of the house the
ham hooks and cabbage type? Or
does he prefer broiled breast of
pheasant under glass? Or, on the
other hand, does he like just a
broiled steak and apple pie? If the
latter is true, then he is one of the
vast majority of American men.
"a Man and His Meals" by
Fletcher Pratt and Robson Bailey,
brings out the fact that most men
prefer good meat, well cooked, with
out lot of fancy sauces. The au-
thors say it is just the primitive
coming out in them, even though
they are now civilized enough to
want their meat cooked. Then they
go on to say that men eat for fun
and the goodness of the food, while
women like ''prettied" up dishes and
worry about being on diet That's
why plain broiled steaks, roasts,
chicken, etc.-not all chopped up and
fixed with lot of ''goo"-is the
favorite of most men.
Unlike Messrs. Pratt and Robson,
l think lot of men also like to see
even the plain food of their choice
prettied" up bit Attractively
served might be a better way of
expressing it,
As to desserts, the favorites run
to apple and cherry pie. Chocolate
cake and ice cream were among the
top favorites of the men in the serv-
ice. However, some men prefer
light dessert after a heavy meal, like
watermelon, sherbet or fruit in
season.
If Dad or Hubby likes broiled
steak best of all, then let him have
his way occasionally and along with
it serve
French Fried Onions
" pounds Bermuda onions
egg white slightly beaten
Is cup milk
" teaspoon salt
Is teaspoon pepper
A cup fine dry bread crumbs
Fat
Peel onions under water and cut
into slices about 70 inch thick. Slash
each slice to center and pull rings
apart. Combine egg white and milk
and dip onions into this mixture
Dust with salt and pepper and roll
in fine bread crumbs. Plunge into
hot. deep fat preferably in frying
basket) and fry until brown. Drain
on. absorbent paper. Serves 6 to 8
people.
You no doubt have your own ia
vorite way of frying chicken. Some
like to dip the chicken in beaten
egg, then in bread crumbs or flour,
while others like the following
method, given by one of the large
home economics kitchens, which is
also my own preferred method:
Pan Fried Chicken
l chicken, disjointed for frying
l cup flour
2 teaspoons salt
n teaspoon pepper
2 teaspoons paprika (optional)
" cup butter
Fat
Rinse and drain chicken. Put
flour and Seasonings in paper bag
and shake chicken in it three or
four pieces at time, to coat thor
oughly. Heat butter and enough fat
IN heavy skillet to make layer about
II inch deep Put chicken in and
brown slowly, turning when brown
on one side. Do not crowd pieces,
but leave plenty of room so each
piece will brown on all sides. Some
cooks like to add 3 tablespoons of
water after the chicken is Drowned,
and steam under cover for about 80
to 40 minutes, or until chicken is !
tender. For myself l prefer the
criSply Drowned chicken, cooked at
low temperature for about an hour.
The time depends on the size chick I
en- A nice size is fryer about 21a
pounds dressed.
For making the gravy use about
Il cup of the drippings from the ,
pan, add " cup flour, about 4 cups
milk, l " teaspoons salt, "a teaspoon
pepper and the finely chopped glib I
lets if desired. Brown the flour in !
the pan with the " cup drippings.
Gradually add enough milk and stir ,
constantly. Add seasonings and /
giblets if desired. Cook about 10
minutes
The following recipe for chocolate
cake is indeed something different
and it has quite a history according