Evening star., 1952-06-26
BY Violet Faulkner

py VI0let fouIkneT
A new discovery, at least to us,
Is French fried rice. We intend
trying it this week end. The re-
cipe says it will keep its crisp.
crunchy quality for days and days.
This means you can fry up good
sized batch at one time and store
it in a covered container at room
temperature for future use. The
originators of the recipe recon-
mend it topped with gravy,
creamed foods or served with
chop suey or chow mein.
If you have some leftover cooked
rice you can start with that, other
wise cook some in the usual man
ner. In any event, the rice should
be cooled before you fry it. Heat
fat or oil in a deep kettle or
saucepan. Place two serving
spoons Of rice (more if large con-
tainer is usedJ in a f1ne-mesh
basket, strainer or sieve. Fry I'M
the deep fat until d golden brown,
about 21a minutes. (Drain on abb
Sorbent paper. An inexpensive
kitchen strainer or sieve of fine
mesh is suggested il you don't
have a basket. The main thing
is the mesh needs to- be fine so
the small rice kernels22 won't slip
through.
Tips on Entertaining
Do you have a few tricks up
your sleeve to use when torrid
weather sets in and entertain you
must? Whether you've invited
them or folks just drop by to
say hello, guests do come and
you have to be prepared to en-
tertain at the drop of hat. To
the rescue comes 24-page book
let generously. illustrated with
ideas for Snacks, tray Setups,
casserole meals and stag parties.
The booklet is free, just write to
Nancy Van Buren,, Room 1925,
420 Lexington avenue, New York
II. N. Y, and ask for a copy of
Smart Entertaining at Home"
A flip through the pages will sug-
gest many practical ideas.
On Freezing Cheese
AS home freezers become more
and more popular there's an in
creasing temptation to freeze all
manner of foods. One question
that is asked frequently concerns
the freezing of cheese. Specialists
of the Bureau of Dairy Industry
say cottage cheese may be kept in
the freezer If closely packaged in
moisture-vapor-proof containers,
though there may be some water
separation on thawing. But freez-
ing spoilS the smooth texture of
American cheese, such as cheddar,
or of such others as Swiss, cream
cheese and Italian cheeses. Freez-
ing and thawing make cheese
crumbly and cause fat to separate.
The best place to keep cheese is
In the refrigerator. Ideal keeping
temperature is about 35 to 40 de- =
gres F. :
Dining in Paris K
If you plan a trip to Paris this {
summer and a round Of the famous
restaurants in that great city is :
on your agenda, you'll be inter- )
ested in a new cookbook called
Paris Cuisine" Published by
Little, Brown & Co. ($5), the
authors are James A. Beard and
Alexander Watt. The book is a
combination guide and cookbook >.
in that it lists go of the most ia
nous eating places in Paris. The
restaurants range all the way from
de luxe, expensive establishments
to the small bistros on obscure j
side streets. The book not only {
lists the restaurant but tells just I
the things the visitor wants to- 6
know: Name, address, telephone
0umDer, WnaC Qay or Time IL S
open, something of its history, and !
the specialites de la maison. The +,
recipes for these special dishes are
included. The authors admit that J
some Of the recipes may be some
thing of a challenge to the begin
ner, but with ingenuity can be
prepared in the American kitchen.
Some are likewise expensive and
elaborate. Armed with this book
you can cook for friends and
family the same delicious dishes
they would be eating if they were
doing" Paris this summer f.. al
most. Exact duplicates are hard to
achieve for two reasons, the au-
thors claim. First, some foods are ,
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