Evening star., 1950-12-04
BY Violet FouIkner
Food Editor

In the center of a very large chop
plate was a cooked head of snowy
white caulif1ower, around this
border OF bright green peas, then
Q ring Of thinly sliced yellow car
rots. Salad greens made q bed
around the outer edge of the plat
ter and at intervals were stalks Of
cooked broccoli and circles of
beets. Bowls of French dressing
and mayonnaise were close by to
top the vegetables Of your choice.
II, by now. you have any space
left for dessert you had choice
OF almond custard. strawberry
bavarian. coconut cake, deep dish
apple pie with hard sauce, as
sorted cheeses with bar lie due,
toasted crackers and coffee.
Dinner one evening at Travis
House. where they specialize in
Southern fried chicken and baked
Virginia ham. They vary the
vegetables and desserts from day
to day, but stick to the two meat
choices. After dinner we prowled
around in the moonlit garden feel
ing for all the world like char
acters out Of Leslie Ford mystery
story. Remember the one with
O Williamsburg setting?
1t seems a shame they are plan
ming to close Travis House in the
spring, it's such a charming spot
with its "boxed-in" alcoves for
outdoor dining when the weather
permits. But as our genial host,
Bob Hoke. explained to us, Travis
House is bursting at the seams
and making more enemies than
friends simply because it's too
small to accommodate all the people
who want to dine there.
Kings Arms, which will pro-
vide more spacious quarters, is be-
ing restored to take it's place.
Great plans are under way for
the opening of this new inn Il
conversation pieces will be the
36-inch square napkins they plan
to use. Walters college boys from
William and Nary will be in the
costume of the indentured ser
wants. Flat silver will feature the
three-tined forks, rat-tailed spoons
and pistol-handled knives.
Lunch at quaint Chowning's
Tavern and a bowl of their in
comparable Brunswick stew. After
a chilly walk back from the Cap
itol one evening we stopped In
for a cup of their spiced cider :.
1t was so good begged the recipe
to bring to you. Mighty nice for
the punch bowl during the coming
holidays. Pecan waff1es are an
other speciality of the house.
Mr.. John D. Green, vice presi-
dent, Williamsburg Restoration,
Inc, was telling me that when
Chowning's first opened they
were pretty upset because it
looked and smelled so new. The
marvellous old hewn benches and
booths were unSullied and un-
stained. This was shortly before
the last war . and 1t wasn't long
before the boys from nearby
camps soon added all the atmos-
phere such pub" needs.
Tables are now carved with the
time-honored symbol of affection
.. hearts and initials entwined.
Maybe the fact that all four
eating units are under the same
overall supervision accounts for
the exceptionally high quality of
food they serve. And. must say
1t is unusually good! Each unit has
It's own individual manager, but
menus are checked and approved
by Mr.. Egan, catering manager.
One purchasing agent does the
buying for all four places.
CHOWNING'S TAVERN
HOT SPICED PUNCH.
l quart apple cider, 2 sticks
cinnamon, "a lemon. Bring mix
ture to boiling point and serve
hot.
oFIONOW1Ch STEW.
Cut 6-pound fowl in 8 pieces.
Cook slowly in / gallon of water
for 212 hours, being careful not to
boil rapidly at any time. Bone
chicken when cooked. To the
broth add 2 cups frozen Cor fresh)
lima beans, 4 cups chopped, peeled
tomatoes; 2 sliced onions, 4 diced
medium potatoes and 4 cups
frozen Cor fresh) corn. Cook
slowly for l hour, adding water
and stirring to prevent scorching
when necessary. Add boned
chicken, diced; 2 teaspoons salt,
u teaspoon pepper and table
spoon sugar. Serve hot.
PECAN WAFFLES.
Measure / cup of sifted pastry
flour and resift with / teaspoon
baking powder and " teaspoon
salt. Beat 2 egg yolks until light
and lemon colored and combine
with 70 cup milk. alternately with
3 tablespoons butter, melted.
Blend mixture thoroughly and add
1t to the dry ingredients, beating
briskly. Beat 2 egg whites until
stiff, but not dry. Fold them into
When v0Il're ma ling eoko