Show Arillur Reacher says: ft LIUL When 'i leftover I 61h cake does this p!ve i 0 0 SOSMAIII 6OLDOIN $ ANDRi - — - - IIALLESTRA — mixes the famous salad for guests instead of tins CAESAR SALAD - - — - better - - switch s This Week Food Editor It's made many places and 'always different here is to for one of the It our food editor's round beSt-reeipe- - ON 11114X40 4 1 On 4 N because CINCINNATI ” TEX Ur It's a fish bowl room of circular d on three sides 20 construction stories up atop the new Terrace Plaza Hotel in Cincinnati Ohio I ordered a Caesar salad for luncheon and then left my table to stand on the narrow balcony that circles the room To the left I looked o'Ver- the downtown area of the city a little to the right I saw Mount Auburn nudging Mount Adams home of the Passionist Fathers and the famous Church of the Immaculate Conception There at the far right I could see across the Ohio into Kentucky It was a- leafless day pale and light and frail with spring moving in Windy up there but the wind came laden with the incense of April — the perfume of bursting sod of quickened roots of seed and sap beginning to yield the spring glass-walle- ''' r z c 4h ::1 - I 1 44 just under the clouds is the best place I know to say hello to OURMET ROOM s'' fl " Vor I Arthur TrAceher Star of Stage Screen and Television r4 "Ours Really Works" 4 ANDRÉ BALLESTRA manager of the restau- rant was saying "But at night it's really beautiful" So it is for I went again just to see 4h'TegAr André Ballestra said —yes air-tig- ht moil:tare-ligh- t flavor-tig- MARATHON ANOTHER ht PRODUCT "It is as beautiful — but in a different way as the view from the Rainbow Room in New York City" He should know For eight years directly after he came from France to the US- he worked in that famous room He came to Cincinnati when the Terrace Plaza opened in 1948 The salad table rolled to my elbow with all the makings for the famous Caesar Andre was telling me that there are as many Caesar salads as men who put them together "But ours" he added "really works" I - -- - Pablilleford by Clementine - Caesar salad is a product of the West the salad having originated quite some years ago at Agua Caliente made by a European-bor- n chef named Caesar A Hollywood lestau- rateur ate the salad at this Mexican resort and carried the idea home Now it's served in the finest restaurants at stiffish prices The fundamentals are one or more flavorsome greens like romaine endive escarole 77 but no ordinary lettuce please it's much too bland Lemon juice for the dressing in place of vinegar grated cheese always- an —— almost-racroutons egg and garlic-frie- d The ingredients are never mixed in advance — the salad is always made at the table w Goarmatia Caws Salad SPRINKLE salt with a generous hand over inside of wooden bowl Rub well with cut clove of garlic Break 3 heads of washed and d dried romaine into lengths (about 2 inches) dropping into wooden bowl Now come the additions Have a small bowl ready with 5 fillets of anchovies reduced to paste Add to greens with 4 tablespoons oil and mix well Add a few d drops of Worcestershire sauce Add pepper to suit Sprinkle over 3 tablespoons of grated Parmesan cheese Break over cooked egg Squeeze juice of 2 lemons directly over Toss salad lightly and thoroughly egg using wooden fork and spoon Have bowl of hot croutons ready as the last addition To make these take 2 slices of sandwich bread remove crust cut each slice into 16 cubes fry golden in oil well scented with garlic Drop into salad Mix again and serve ' This provides 4 large portions if used as main dish 6 portions as a salad All this takes time Don't go to the Gourmet Room if you are in a hurry At top of the menu is written "The essence of culinary art is time We ask your kind indulgence" fair-size- — garlic-flavore- d coarse-groun- - first-cour- PROFESSOR'S WIFE Mrs Robert Conover of Manhattan Kan tells the secrets of her biscuits next week ' l'Ili a |