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Goodman 's Ginger
Bread Does Pra ise
to Maryland Recipe
Spring Time-tfae
Time to "Spring "
The Spring Menus
In Baltimo re, Md.. th ey still talk
about Al Goodman— but it is of "Little
Al Goodman who went to public school
here and captured the Pea body Scholarship " — tor in Baltimo re and all
Maryland , capturin g the Peab ody
Scholarshi p means that the great event
has cast its shad ow before it , as the
saying goes—and as an old Baltiinorean said to me: "If you can bet S25.000 on every Peabody winner 's making
a success in music—and get even
money — you 'll never have to work
again— '
And so Utile Al Goodman , the boy
born in Russ ia, son of a Jewish cantor
with the sonorou s and ritua listic in
music engrained in him throu gh the
generations is still one of the many
Baltimore boys who have grown
famous. But Oddly enough, or maybe
naturall y enough. Goodman 's greatest
heritage of Baltimore toda y is—ginger
bread. It is not right to say that this
Maryland ginger bread made a great
musician of Goodman , but because he
is a lover of the th ings which touch
the soul, his conception of ginger bread
is 'in keeping with his conception of
music—not the banal— the ordinary—
the' crass—but , whether it be ginger
brea d or an aria—it must be something
which readies up to the heights.
Interestingly enou gh , the same hand
which controls the baton and which
pens the tone poem, achieves in the
ginger bread something equall y above
the common place. The great man
seems to be not he who comes from
the top down, but he who lifts from
the Jowly upward—makin g the unusual
out of the usual—the extraordinar y out
of the ordinary—and so with this ginger bread , Al Goodman 's own a daptation of a rare old Maryland recipe :
Al Goodman 's Ginger Bre ad
Take eight ta blespoons of butter and
a half a cup of maple syrup and two
well beaten eggs—add a teaspoon of
silt and half a teaspoon of ginger—a
cup of sugar—and a half teaspoon of
allspice—and two teaspoons of ground
cinnamon—and a cup of sour milk—
and three cups of flour and one rounded teaspoon of baking soda.
Mix together all the liquid ingredients. Mix all the dry ingredients
together and then add the liquid and
the dry ingredients into one mixture.
Beat thoroughly I nto perfect smoothness. Run into a shallow baking pan
to the depth ot about an inch or an
inch and a half Dust with cinnamon
and sprinkle with two cups of chopped
walnut meats. Bake this in a slow oven
ior about half an hour. While still
hot , cut into squares , cover genero usly
with whipped cream and serve at once.
"But my diet!" you say.
"Well then , just a small second
helping. " Goodman suggests.
"Oh , well, this once, not tco small. "
says you .
Isn 't it grand to be able to plan
th ose nice , simple light luncheons for
a grou p o't friends again? Spring just
calls for those thin gs and groups arc
beginning to make plans for little informal "get-toyctliers " either on the
terrace or In the house, depending, of
course , on just how warm that particular spring day is! Here Is one combination that will be just the thing to
"spring " on a group of friends and one
they will not easily for get:
Stuffed Egg ' With C ra bm ca t Salad
6 hard boiled eggs
1 teaspoon dr y mustard
1 cup flaked crab mcat
1 cup finely chopped celery
2 tablespoons chopped green peppers
;1i cup mayonnaise
Tomato and parsle y.
Shell eggs and cut in halves lengthwise. Remove yolks and press through
a ricer or sieve ; then mix well with the
mustard. Flake crabmeat , ad d celery ,
pepper, egg yolks; mix with mayonnaise and stuff eggs. Garnish with tomatoes and parsley. Serve three halves
to each person , and with this serve
these perfectl y delicious
Roquefort Crumpets
1 package crea m cheese (3-oz.)
1'j oun ce portion Roquefort cheese
'¦< teaspoon Worcestershire sauce
Cream
1 loaf bread .
Thoroughly blend the cream cheese
and the Roquefort with Worcestershire
sauce; add ' cream to make a spreading
consistency . Cut very , thin slices
lengthwise from the bottom of the loaf
of bread , trim , crusts and cut each slice
in naif , making it four or five inches
long. Spread' with the cheese mixture,
roll up like jelly roll and fasten with
toothpicks. Just before serving toast
Hot Off the Griddle
the heat so that the water only simmers. Break eggs, one by one . into a
wet saucer and slip each carefull y into
When using an old cook hook or one water. Cook with out boiling dipping
from a foreign country it is always the water over the eggs with a spoon.
well to know that:
3 teaspoons equal one tablespoon
To cut hardboiled eggs use fine wire
16 tablespoons equal one cup
or dip knife into cold water. This pre4 tablespoons flour equal one ounce ' vents the yolk from sticking.
2 cups granulated sugar , one pound
3 cups flour—one pound
; Trimmin gs, parts or sections of vege2 cups solid packed butter , pound
tables such as tomatoes , asparagus ,
butter , size of egg. !i cup
leeks, celery and peppers, are often
used ' for decoration or to make bou2 t ablespoons butter , one ounce.
qu et . As nearly all are blanched first ,
To poach eggs, fill a large frying the opportunity of using left-over
pan with boiling salt water. Lower blanched vegetables is unlimited.
Menu Of .The Wc*Ir>
I B -eakfast — Gra pefruit , ready to cat *" eere aC
ba!:ed eggs with cheese , broiled bacon , buttered toast , mar malade ,
co fi'ce or cocoa. Lunch— Savory ham with vice, vegetable salad , hard
lolls , currant jelly, water ice, tea or milk. Dinner — Chicken fried
t teak, french fried onions , baked potatoes , buttered pess , pineapp le and
crea
m cheese salad , layer cake , coffee or beer,
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TUESDAY
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I1 THURSDAY |
There are very few homes that do
not have left overs from ot least one |
or two meals a day. Now. t here often
Isn 't enough left over from one meal
to combine into some tasty dish , but
this, combined with other left overs
ot fresh Ingredie nts will often times go
Into the making of a dish far more
delicious than th e original dish .
There is really very little excuse for
left overs being waste d Not even bones
nnd fat. The bones can be used In
the making of delicious soups and the
fata can be rendered mixed with bacon
drippings for a really delicious short ening for making wafiles.
In this recipe, we are again retu rning to our old friend the meat loaf
who has been taking a rest but far
from for gotten. This, however, is a
different moat loof. In that It calls for
left over meat:
Racon Meat Loaf
* Breakfast —Diced fresh pineapp le , buckwheat
cakes , little saus ;i „'c.- , r.yrup or jam , coffe e or cocoa. Lunch —Creamed
chipped beef oi: baked potatoes , buttered beets , cup cakes with lemon
sauce , tea or milk. Dinner — Swiss steak , potato pancakes , frie d cabbage , mixed spring salad , apricot Bavarian cream , coffee.
1
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•FOR M UTTLE AS $1 OR $2 A MONT H EXTRA
you can get out of the "All Three " class. A
check-up recentl y mode I n ten representor
tlvo cities fhows that the Nash LaFa yette"400"4-OcK >rS«dan *i1htrunkDEUVERSfor
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No. Foster Ave.
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fu st a FEW dollars more than the similarl y
equipped 4-Door sedans of the "All Three *
small cc .. In many places , the SLIGHT
difference in price amounts to fusl 51 or$2
a monlh extra on >our time payments.
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Ask about convenient terms , low
rates available through Noih
C. I. T. Budget plan. Automa tic
Cruising Gear available on all
Nash models at slight extra co\t .
Phone Sayville 1554
SaVVlUe NaSal MotOF Car CO.
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|WEDNESDAY
| „ ,, , «.
1
• Breakfast —Stewed
j
.
judsnapper, ban, trout , halibut , cod ,
hadttocjf ,pike, abepphear and salmon
wit 0 y try suitable-nth for boUln*.
Breakfast- rStrawbirrics and cream , hot wh eat
cecal , ham omclvl , toasted muffins , jelly or jam , coffee or cocoa,
Lunch —Clear broth , tongue r.nd tomato salad , hot rolls , banana shor tcake , tea ov milk. Dinner— Roast lamb , Franconia pot atoes , «pinaca
wit h gravy, asparagus tip salad , bread pudding, coffee.
A good attribute of efficiency Is a
thorough understandin g of the best
methods of cooking each and every
kind and cut of meat , fish or fowl, as
well as the proper selection and cooking of the vegetables accompanying
them.
?i cup fine wheat bre ad crumbs
1 cup maple syrup
'
H cup butter
Here 's another grand recipe for
'•
Chopped nuts.
sweet potatoes that will be perfectl y
Arrange sweet pota toes , app]es
Ideal to serve with a baked Virginia crumbs in alternate layer s
^
in a but.
Ham :
tered bakin g dish. Add syrup , dot with
Sweet Potato-Apple Scallop
butter , sprinkle with nuts and bake
2 cups cooked sweet potatoes , diced
covered , in a hot oven 400 F. until an.
2 cups thinly sliced cooking apples
pies are tender.
Sweet Potato-Apple
1
prunes , fried mush , map!e
syrup , crisp bacon , .scrambled eggs, toast , coffee. Lunch —Cold roast
lamb , fried potato cakes , peach and cottage ehcesc sala d , little cakes ,
"ca >¦'• '• ' «.; '.!'.. Dinner— Fricassee of veal , dumplings , smothered cairots , col-.- slaw , cof fee parfait , assorted cookies, coffee or beer.
I
Leftover Meat An
Accessory for the Ij
Meat Loaf Showing i|
3 cups minced cooked meat
1 amall onion
3 •prigs parsley
2 ttttt
•; teaspoon pepper
H cup sifted bread crumbs
1 tables poon prepared mustard
I cup milk.''
Put rneat , onion and parsley thr ough
a food chopper. Add beaten eggs and
other , Ingredients. Mix well and put
Into a bakin g pan lined with strips of
Woon. Brest mixture down firmly,
Bake in a moderate oven , 350 p. for
4» minut es, serves six.
^
under the broiler turning often so that
all sides are slightly brown ed.. Serve
very hot. This makes 32 to 30 rolls,
.
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FRIDAY
' ' Breakfast— Sliced ora nges , ready to eat cereuT ,
cream codfish on toast , coffee or cocoa. Lunch— Crea m of tomato
: .nip, cole slaw with .shrimps , assorted rolls , .stra wberry tarts , tea or
milk , # Dinner— Broiled blue fish , Julienne , potatoes , goldenro d asparanu.< , cucumbiv salad , hot biscuits , butterscotch pie , coffee .
I SATURDAY I
I
I
Breakfas t—Tomato juice , cereal , plai n waffles ,
frizzled ham , strawberry j am, coffee or cocoa. Lunch — Eggs al la
kin ?, frio il tomatiius , stewed pears , pound cake , tea or milk. Dinner—
Pot i- oa.^ if-J pork chop s , buttered noodles , fried Brussels sprout- " ,
pickle d beet salad , molded fr uit gelatin with wlnppcd crenm , coffee,
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SUNDAY
J1 Breakfas t—Chilled melon , cereal ," scrambl ed
eggs, broiled chicke n livers and bacon on skewers , pop-overs , jelly or
jam , t offe e or cocoa. Dinner —Chicken. Maryland style , cream gravy, !
mashed potatoes , bu tte red spinach , mixed pickles-olives , stuffed celery, '
Waldorf salad , Angel cake a la mode , coffee. Supper — Crab west I
rliafin s dish , bu ttered toast bits , frown fruit salad , cookies , coffee or ;
*
tea.
'
Bidney Snow will be please d to supply any of these recipes ,
Ju» t writ e csre of this paper. "
N AME your beer as
you do your favorit e
smoke... Say tf RuppertV'
and enj oy that famous
jfTJT ^ balanced flavo r.
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OVER R0U6H WW ROWS I IKTE MeO
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»a«oline at any price fives more.
In proof of Eauole no 'H extra milooKO thou sands of motorteU i havo written their'ont hu.
slaa lc eat hnony. Prov e it for yourself Try
one tonkfu l of Eauolene and aeo why Happy
tarta the E8ao Sign
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