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Show COOKING CORNER Vacation trip delights palate By JEANNETTE BRAWN Copley News Service It was to be a restful, relaxing vacation, poking along at 50 miles a day through Pennsylvania, the Hudson River Valley, and New England states. Of course it's no trouble to eat on vacation. It certainly was no hardship on this trip, with fresh fish and succulent shellfish featured on every menu. The first gastronomic orgy was at Bookbinder's in Philadelphia, Phila-delphia, still in its original location (although greatly expanded) which Samuel Bookbinder chose for his restaurant res-taurant down by the dockside of the Delaware River in 1865. The restaurant is most famous for two things: the Old Original Bookbinder's Combination, a 13-inch platter holding oysters, fresh fish, broiled scallops, fried shrimp, French fries, coleslaw cole-slaw and tossed sa lad ! ... and that plainest sounding of all desserts, rice pudding. "We've almost perfected that rice pudding," said John Taxin, president. "We've been working on it for 100 years, and we still won't say it's perfect. All we'll say is that it's the best rice pudding anywhere." Taxin very graciously gave me a copy of the "The Old Original Bookbinder's Res taurant Cookbook," by Charlotte Char-lotte Adams, distributed by Bookbinder's Food Division, Jelinek-Ronon Co. Inc., Colonial Building, State and OverhiU roads, Media, Pa. 19063. The cost is $2.95. He also gave me permission to reprint favored recipes. Here is the deviled crab cake: DEVILED CRAB 4 cup diced green pepper Vi cup diced onion '4 cup diced celery 1 pimiento, diced 1 tsp. salt h tsp. black pepper 1 tsp. thyme 1 tbsp. Worcestershire sauce Dash of Tabasco 1 tsp. dry mustard '4 cup stick) butter 'i cup flour 2 cups milk 2 lbs. crabmeat, well picked over Bread crumbs Butter Melt the half stick butter. Add green pepper, onion, celery, pimiento and seasonings season-ings and cook in the butter over low heat for 10 minutes. Add flour and stir until smooth. Cook another 5 minutes, min-utes, stirring constantly. Add milk and stir until the sauce becomes very thick. Stir in the crabmeat. Mound into shells or individual casseroles. cas-seroles. Cover with bread crumbs and dot with butter. Bake in a hot (400 degrees) oven until nicely browned (about 20 minutes). Serves 6. Note: This same mixture can be chilled, formed into cakes, dipped in flour and egg batter (recipe follows) and crumbs, and fried in deep fat (300 degrees) until brown. This is the way Bookbinder's usually serves it. The cakes can also be sauteed in butter. Egg Batter 1 cup milk 1 egg V4 tsp. salt This is the "best anywhere almost perfected" rice pudding recipe: BOOKBINDER'S RICE PUDDING 1 cup rice 1 qts. (6 cups) milk 1 tsp. salt v4 tsp. nutmeg lMi tsps. vanilla 1 cinnamon stick cup sugar 2 eggs, well beaten 2 tbsps. butter J d hV miUt masoned with salt. Cook on top of the range, very slowly, for j hours. (This slow cooking ret T e rice star h. chdrAHHPUdding'saidthe S, i A clnnamon stick the last hour of cooking Re move cinnamon stick, stason TiLar"68, VanUla sugar. Add eggs and butter and mix weU. P0Ur into a |