| Show U V S cook cookery e ry varies widely as foreign foods of offia states vary menus mall s 1 D DO 0 YOU KNOW HOW TO COOK ABIE AMERICAN RICANs talk about the difference in t tho cooking of other lands or let lei the proud returned traveler do so it if you can I 1 9 stand land monologues the ereal 1 est es t differences lie in the foods ot of various sections sec tlona right in these united states what one section ot of the country regards as indispensable e p a nother may never have heard tell about what the north eats eata the south ignores what the west dieters the east can leave leava alone tale take hominy for instance not grits but those swollen kernels ot of large grain curn corn with the husks removed or popcorn pop corn that d delicacy I 1 to be found on every corner in th the midwest mid west and seldom midwest mid midwest mid west and seldom outside coney island in new york and parts east or take caits chits con carne came born in the southwest and accepted by south and west but rarely found outside these boundaries and while your I 1 East easterner ernei swallows his steamed clams and the southerner munches his beaten biscuit his pecan pie or or even burgoo the westerner will be smiling over a date and orange salad ala d and the new Englan englander def will b bo sitting down to bakely bake d beans and brown bread this to be frank to Is silly with the states so close in communication and thought not to try the dainties of tables geographically removed la Is to be timid lacking in adventurous adventurous spirit why for instance must taffy pulls kienle roasts bacon bats clam bikes bakes or date b be indigenous to a certain section eniy why in stead instead of hovering ovet over fo foreign cookbooks cook books dont we vary our menus with the cookery of our own country glance at t these american recipes favorites of sectional cooks and start cooking american 1 Arkan arkansas sah pecan pie I 1 recipe pie crust 3 eggs bea vt cup sugar 2 butter 1 cup chopped pecans 1 cup dark karo syrup 1 tsp asp vanilla salt bake pie crust slightly just enough to set then mix tilling filling ingredients well pour in shell and bake in moderate oven F P until done it if you prefer a pie ot of lighter color use white karo illinois date torte torta cup lour flour 18 1 8 tsp asp salt 1 tsp asp baking powder 2 eggs egge cup sugar 1 1 p kg es 1 I cup nuts aa tsp asp vanilla sift lour flour salt and bak iiii powdery into a mixing bowl mix alix dates and coarsely chopped nuts through the flour with the he tinker tips goat bt eggs add va llla beViS beata in 4 the augir trad crad bally air in th thailour Ilour dates and nut I 1 mixture bake la in a well oiled shallow hallow pan dan in a slow blow oven asp for 45 to 60 minutes domora from rom p pan an cool cuta u 1 in n squares arad ild terre serve with whipped or lee lea cream 3 9 to 12 s ser vinga j emt EastCott chaat Bt fuh ahw w I 1 1 Q qt t t 0 11 in C V waye ye r 1 cup ish fish 2 tbs abs ps pa butter bitter I 1 can tomato soup 1 onion minced 2 taps salt 1 large 1 arge cart can evajo evaporated rated milk 17 slaked crac keraT biar crumbled 2 parsley chopped into boiling water put flaked cooked ilah fish butter soup onion and sale salt doti boll gently 5 r minute add crumbled crackers and boll gently top of 3 minutes min iteli ed milk and bring to boiling point serve at on ee 9 with tp arsley 6 portions t a av Southern lioi Hot pot stew from virginiaa virginia VIrgInI af 2 lbs iba beet beef A cuo buo flour I 1 salt sali az tsp pepper 13 1 3 cup onions onion 2 cups carrots carrot vi cup mazola mazola 4 cupi cup a water to cover cut lea leata tb ee or other othar meat lo in pieces roll la in floa alou t willett which has been mixed with sealon seasonings ings floured belivia me atla paa rhth with the m azol a aali brown put is layer of 0 win itin the bottom 0 a pot dot or casserole cover with halt bait th tb e potatoes which have hare been sliced car joie rote oi on ans s and tan the th rest fest of 0 the potatoes then stir ar flour in which meat was rolled into the magoa akai tk a ai a and n it pour mix ture lure into pot put rest ot of meat adleat on top add water until it cotera co or comes to top and bake covered covered for or 3 hours in moderate m od orate oven oten ala J 1 cup boiling bolling water 1 orange gel gelatini gelatins gelat atins lne 3 1 taip leinon juice 34 3 4 cup cold water 1 calk calif orange cup diced dicea celery 14 pasteurized dates dissolve gelatine gelat lne in boiling qatar add lemon juice and cold gatei water chill until mixture eains of jollying jellying stir in orange oranie sections sec tlona cut in halves dates and celery pour pour into molds chill with mayonnaise mayon natso |
