Evening star., 1961-09-18
BY VIOLET FAULKNER
Star Food Editor

the Holland Cheese exporters
Association. and featuring
several newly developed
cheese appetizers, wound up
the 1861 Food Editors Con-
ference held in Chicago last
week.
1t was a jam m-packed week
and judging by the number
of new products we sampled,
the food purveyors haven't
been sitting on their hands
this past year. Their home
economics test kitchens have
not exactly been idle either.
They have been equally busy
dreaming up new and excit-
ing ways of using not only the
newcomers but developing new
recipes for the old timers.
The crispy cheese sticks
pictured here were just one of
the tempting tidbits offered
by the Holland cheese folk.
They're so tender and flaky
they melt on the tongue. At
the meeting with the Den
mark Cheese Association
when Mr.. and Mrs. I. B. Ped :
ersen were our hosts, we COL
lected recipes to use through
out the year. A special
one for each month. The
display table featured sand
witches, pates, nodded des-
serts. horS d'oeuvres, a lovely
blue cheese aSpic for the sum-
mer months and a handsome
dessert for the holidays.
Recipes
If you would like a COM
plete set of these recipes, our
fact sheet says they're yours
for the asking. Address your
requests to: Mrs. Gertrude
Wilkinson, Al Paul Lefton
Company, Inc, II Wander.
bilt Avenue, New York, NY.
Another table displayed a
selection of Danish cheese
for tasting. -. A 30-pound
wheel of mild, creamy
SamSoe, Danish Blue, Fynbo
"a cheese made on the island
of Fyn, the home of Hans
Christian Andersen), Tybo
"a rick-Shaped cheese and
favored, and Havarti,
a light yellow cheese delicate
in flavor. Others included
Port Salut, Maribo, Camem-
bert and Brie.
One Of the most elaborate
and beautiful meals of the
week was the French dinner
given by the American Dairy
Association. The floral ar
rangements are worthy of
mention, I've never seen
more exquisite color combina-
tionS. On one side of the
entrance to the Gold Coast
Room at the Drake Hotel was
a miniature Eiffel Tower set
in a lovely flower garden of
pink, white and purple asters,
feathery sprays of purple
heather, daisies, tiny rose
buds and more flowers than
I can recall.
On the other side was a
street venders cart spilling
over with flowers of every
color in the rainbow, and
inside along the runway and
on the tables similar flower
arrangements and enormous
clusters of green and purple
grapes carried out the
French atmosphere.
Dinner
Dinner began with black
mushroom soup with cheese
quenelles, followed by a fish
course Of seafood Mornay
and butter croiSsantS. A
crown roast of lamb made a
spectacular entrance, garn-
ished with grape clusters,
mint leaves, and brought in
flaming. Brussels sprouts
with chestnuts and baby car
rotS bathed in butter accom-
panied the roast.
Salad was asparagus vim
aigrette in a heart of tender
bibb lettuce. Charlotte Russo
with a delicate orange sauce
was served for dessert and
the beverages we're milk, nat
urally. and demi-tasse.
At the conclusion of dinner
American Dairy princesses
from 81 states competed for
the title of 1861 princess.
HonorS went to the State of
Texas.
Accent (monosodium guilt
amate) in a new form was
presented with dramatic fan
fare during the food confer
ence. The new two products,
Accent with lemon flavor
and Accent with garlic flavor,
are the first additions to the
company's consumer line
since the introduction of the
product in 1916.
Accent with lemon is
favored for use on fish,
shellfish and cooked vegeta-
bieS to lend a light lemon-y
touch. Accent with garlic is
recommended to tune up
salads and vegetables.
At the meeting introduc-
ing these newcomers, four
handsome buffet tables, each
depicting food of a different
country, offered a tempting
array of appetizers. every
thing from deviled oysters
in aluminium foil, to marvel
Gus spareribs, guacamole, en-
panadas, spicy meat balls.
stuffed grape leaves, ter
iyaki and picked fish.