Evening star., 1952-03-06

NEARBY Tarpon Springs. Over the
entire production goes an oil and
vinegar dressing. then very lib
al sprinkling Of oregano. The
salad can be made for one, two.
three or six. When for more than
lone it comes heaped high on q
large serving platter looking like a
colossal Hollywood masterpiece.
Lucas, the middle son and chef.
told me he served 600 Of these
salads daily.
Dining at the table next to us
that day was Lillian Prichard, CO.
author of Can The Greeks Cook" !"
She recommends her lemon and
egg sauce listed in the cook book
under the name Of avgolemono ).
lanotl1er of her favorite tricks is
lusing oregano with both steaks
and hamburgers.
Frozen Steaks
Brand-new on the market are
the pre-packaged. budget-priced,
|fresh-frozen beef steaks available
lat most Of the leading chain stores.
The steaks come 4 to q package,
each weighing az ounces. They're
tender, juicy and tasty and ac-
tually take only 3 minutes to cook
;. a minute and one half to a1
side. Il timed it to the split sec
|ondo Don't thaw the steaks be-
fore cooking. just slip them into a.
hot skillet (no fat is necessary
land cook the minute and q half to
Ia side. These steaks are produced
by an exclusive patented process
that locks in the natural juices
|of the beef. The meat is first
frozen at zero degrees and then
faxed into minute particles the
size Of dime or quarter and tis-
sue-paper thin. The flakes are
nodded into patties. Because the
Taking is done while the meat is
In a frozen state there's no loss OF
Juice. The meat doesn't fall apart
IN the pan while cooking and the
shrinkage is very slight. Quick
and easy to cook. these steaks are
q natural for career girl or busy
homemaker.
Here and There:
"Quick Cooking From the Ton
OF the Stove" by Marion Flexner.
Fawcett Publication (75 cents) !,
was written for the full time career
girl who cooks on . two-burner
plate. It was inspired by two
young friends who wanted to en-
tertain but had limited cooking
facilities. The author compiled q
notebook of recipes for them that
needed only top-stove cooking.
The fame Of the loose-leaf note
book grew. She was beseiged by
people who wanted copies. The
demand became so great she final
ly decided to publish a book on
the subject. She starts out by
giving several pages of menus for
seasonal eating. Since chafing
dishes have become so popular
she has a set Of menus especially
suited to this type of entertaining.
The chapter on breads reveals
some secrets Of baking biscuits in
your waffle iron or on top Of the
iitove in heavy skillet. Kitchen
hints are scattered generously
throughout the book to guide the
inexperienced cook toward sue
cess. Along the same lire but
more limited in scope is "The
Busy Girls Cookbook" by MargOt|
Finletter Mitchell, published by
Coward Met Cam, Inc. ($1.9O). It's
a small collection of recipes for
the hospitable soul who likes toI
entertain easily and often with
out spending long hours in the
kitchen. Under her chapter titled
Notes and Ideas" she includes a
few hints on saving money, pots
and pans that are essential and
ones that aren't, and tips on or
ganizing a party. Miss Mitchell
says these are the truthful notes
Of one who has attempted toI
please her gourmet friends with
out killing herself in the process.
-. When rhinestone jewelry needs
. little Frightening up. douse itl
in an ammonia bath or spread
toothpaste on q soft brush and
gently go over the stones, then
,.iaaca In oa.,an mo fna. and G.x, |