Salt Lake Telegram | 1949-07-02 | Page 20 | Spic and Span Kitchen Proves Quality of Cook

LET'S EAT ; Spic and Span Kitchen : Proves Quality of Cook ,' . ly IDA IAIIEY ALLEN , We crossed the sidewalk near the corner of tha avenue, opened the door and walked right into tha kitchen. There la front was a high serving counter with fascinating , looking arrangements arrange-ments of hors d'oravrea and bowls of venous sauces. Sputtering Sput-tering on tha charcoal grill were eteake and broiling chickens. The chef and nooks wars busy at a row of big, black rangaa. "How extraordinary to coma right into tha kitchen of a restaurant!" res-taurant!" I exclaimed. ' Clever Mas . ' "It la a very clover idea." remarked re-marked tha chef. Tha aye-appeal of tha good food and tha appetising aromas are vary tempting to tha guests. And besides. be-sides. Madame, the kitchen Is always In full view so it must be kept spotlessly clean." I smiled at tha proprietor who greeted na. "You've really got something here," I said. This Idea of an open kitchen keepa you on show all tha tuna I'm wondering how many home-makers home-makers could invito guests Into their kitchens while they war preparing meals." From the ample menu tha chef sad I selected your dinner tor tomorrow. It is made up of simple homelike foods, tha kind people peo-ple all over tha world like to eat Tha eholoa of deeaert was difficult Wa its and enjoyed applea royala, which were cored apples, stuffed with chopped nuts and baked la grenadine syrup, which made them a moat attractive rosy-red In color. But aa apples are out of sea eon, wa decided on fresh pineapple with shredded coconut Tomorrow's Manor Marinated Herrtnr with Hot Green Beana Pumpernickel Ragout Payaaan Paristenno Potatoes Tossed Greens Fresh Pineapple with Coconut Coffee r Tea Milk (Children) (All measurements are level recipes serve four.) Marina tod Herring With Green Beans Open a Jar of marinated barring bar-ring fillets. Cut In H-lnch squares. Barely cover with soured cream; stir In 1 tap. lemon Juice and a little pepper, and chill. Servo very cold. Garnish Gar-nish with paraley, and accompany ac-company with very hot ahredded string beana seasoned with browned butter. Kagoot Paysaaae Cut 1 pound bottom round of beef into 2-Inch cubes (or for money saving use chuck or neck of beef). Make a gaah H inch deep in each piece and press in a narrow H-lnch piece of bacon. Put the meat Into a bowL Mix la 1H tap. salt A tsp. pepper, tap. mixed pickle a pice. 2 tbap. mild cider vinegar and S tbap. grape juice. Cover and let stand 2 houra. From tuna to time atlr to cover the meat evenly with the liquid. Then beat 2 tbap. melted bacon fat in a 2-ot heat, proof casserole. Add peeled small onions, carrots, scraped end cut in 2-inch lengths, 1 cup celery, cut 1-Inch lengths, and 2 peeled amall sections garlic Drain and add tha meat: aaut together about T minutes. Add the oquld drained from tha meat and 4 cup boiling water.' Stir in 1 tbap. minced paraley, (4 tap. thyme and H tap. grated lemon rind. Bring to boiling point Cover and bake in a moderate oven, SS0 degrees V. about 2 houra, or until tha meat is fork-tender. , Parlslsane Potatoes Scrape I or I email new po-tatoea po-tatoea for each person to be served. Place la a kettle; pour in boiling water to cover; add 1 tap. salt and boll S minutes: then drain. Place In a steamer or colander, and steam until tender, about 23 mlnutee longer. ' This method gives a dejlooua flavor to the potatoes. Whan dona, roll In melted butter or ' margarine, and than in nunc parsley.