Food

I like maca­roni and cheese; it is a hearty, fill­ing dish and I like the flavor com­bination of this formula. I hope you will try it and see what you think.

I was reading a magazine article, the other day about colors and how they affect the appetite. Seems a man with a flair for experimenting got together a group of guests and seated them at a table with tempting foods. The guests were hungry and looking ahead to good meal. Then this experimenter turned on some special lights. The steak turned drab gray; the green celery looked pink, and the coffee become a muddy yellow. Most of the guests couldn't cat the food at all: yet it was precisely the same food they first saw in natural and appealing colors.

Georgia Lou says, "Add the right amount of water slowly and carefully, so the dough is just moist enough to roll out. Too much water and too much handling makes a tough crust.”

The Pennsylvania Dutch were and still are noted for their culinary achievements and gracious hospitality. It became a tradition to put exactly seven sweets and seven sours on the table whenever guests ate with the family.

This combination of pudding and sauce is uncommonly good eating.

I wonder how many of us to stop to think when we are preparing tasty satisfying dish such as this how good a friend the onion is to cook. Some happy day a perceptive food writer will do a definitive monograph on the onion that will rank with Lamb’s essay on roast pork.

This isn’t a complicated cornbread formula, but the secret of its appeal, judging by the way our friends and neighbors eat at our Saturday and Sunday suppers — is the touch of allspice. Offhand, I don’t recall seeing any cornbread recipe calling for allspice. 

This recipe from the Star's archives is for a classic, country-style chicken fricassee, a stew that's only limited by the ingredients in the pantry.

Today's recipe is a super delicious, nutritious, and flavorful combination. It is also a good hearty dish, either for dinner or supper, and it is easy to make. I like mine with plenty of crackers crumbled into it.

A lady asked me the other day to define "old fashioned" chicken pie as contrasted with a "modern." I can tell you the chief distinction without any difficulty. The "old fashioned" had plenty of chicken meat in it.

This good apple dessert comes from Mrs. Charles L. Keene of West Poland, Maine. Try heavy cream on this crumble, and mix just a whiffle of cinnamon and nutmeg into the cream.

I don't know whether you can correctly label a brownie a member of the cookie family or not. Webster's Collegiate says, "A kind of small chocolate cake containing nuts."

Here is a dish that is excellent — and hearty. It is from neighbor Florence Adams, who is a superb cook.

Cinnamon comes from the inner bark of a tree that grows in Java, the West Indies, Brazil, Egypt, and Ceylon. The last area produces the best-quality cinnamon with a tangy, pleasant, and distinctive flavor due to the tree's aromatic oil. Since ancient days, cooks have used this spice for its unique flavoring power.

Blanche and I agree on the essentials; but there are times when we don't see exactly eye to eye on some of the minor points — such as this business of the best breed of fudge.

Did you know that six species of grains have been used by man for many millennia? In ancient times when man first turned from nomadic to settled life because he had learned how to grow food, he raised millet, oats, barley, and wheat.

I am very partial to stews, soups, and chowders, and I have spent considerable time in evolving this recipe. This is due notice that this beef stew recipe supersedes any previous material I have written on the subject. I don't believe there's anything so basically wrong with our nation that more stews of this caliber will not correct it.

Ordinarily, I'm not a chiffon pie man. No sense in an airy, fluffy chiffon pie if you can have a mouthful of genuine fruit. But this pie, from the Woodbine Cottage in Sunapee, N.H., is different.

Today's recipe, baked limas with sausage, is a delicious, hearty combination. A man can make a meal on it and know he has foddered well.

There are 57-plus varieties of salad dressings, and some citizens I know are unconscionably stubborn about insisting that theirs is indisputably the world's best. I’m not going to be contumacious about it; all I am saying is that after testing and messing around with a few dressings, I know that this is the best one discovered to date.