{ title: 'Manhasset press. (Manhasset, N.Y.) 1934-current, November 23, 1936, Page 9, Image 9', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-9/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-9.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-9/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-9/ocr.txt', label: 'text/plain', meta: '', }, ] }
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Recognize Even When Its Cookery Coui^t Enjoys His “ Mexican Chicken In firy ’ ^ As ,Muc^ As People Enjoy His Music; Here ’ s The Reason By SIUNEY SNOW :rou(»t-n«mt itoii? ng and Itwetjtn sounding It ts 1 have llstt-ni^ '^on end to his Southern music and his tatetT>re- Irhunihas and tangos. I found him sitting in rner and thinking hard, at does not think irtth He thinks all over, ly he was mentally some romantic bit of to Up . toe away when to me. 'Sey. you arc know something about lelp me out — 'I have ememtoer the ingredients stewed to ah^ry as I it to Mexiool i have in gray? Uioii^t and an ehdleas time. ’ ’ >ugat — artlrt and mu* |nklng atoout food. But The greater the arUkt [readily he can recognte ita itoaus. And what thsm that Which can piratton to the proper of foods and flovofs liony of taste? ilcken stewed In sherry ^h was -ctaating longings . art otf Xavier Oought Is Idlsh, but one never for- it has been enjoyed, hat xavler Oought wrote we . recited it to. htow- |lt to hand, he went with, to the Swiss chef whOj prepare ft, if but were to be had: ing lise- onr chicken making two portions. a onions, chopped fine a nubbins oi garlic, chopped fine (omlt If you must) 3 good pinches dried marjoram 1 big green chili pepper H cUp of ripe olives, chopped — Xr cup of camied mu^rooips. chopped up a bay leaves 1 pinch of salt flour and water thickening . 1 Sup sherry (more. If needed to allow for evaporation) The chicken Is cut as for fry ing and put into a casserole: Oov-^ has he aa' tiini'tSliitii# do net know Its appears pcry placid. Ttiai may ockiu agaisst hi)n. propaHy prepsee tisttd *Shes earn, never be pg||Ki. Tliere muslr-te fire Stid n»vf. ugt 30 much autswrd. as Inward- smouldering but escpMssive While AaseoMt toe MHt 'to ^ ^ ^tiii mugh to b« toa,ra«d “ Es verdad, Xavier Cougat but asIPSws, twist .TOUT Ups arounri this ai\d ts this true take your mind off the mundane, to re Ha fm h gd ' things — adtor your Chicken drift' Ttaen add bay leaves, onion, garlic, marjoram ahd salt. Simmer for about half an'hour and then add the chili pepper, chopped up. the olives and mmtoroom:^, and the dherry and stouner until tender. If thne is too much evaporation, add another cup. ofbi,aherry. or gharry and water, mixed. When (toioken is tender, thicken the gra vy with about three or four spoons <rf ftour mixed with water and pour in, stirring slowly. Boil for five minutes more. (In some homes,- white wine is Used in place of sherry ahd I have seen this dish served with hard boUed bantam eggs or other oaalL eggs stirred whole Into the gravy.) Boiled rice, preferably colored yellcw With a bit of saffron, is over Into NATUXAS MAZHTLAiN (One pronounces tlie Double L with the aound of “ Y ” . as though spelled “ Natl-yas ”). 6 eg»i 5 tablespoons sugar 4 cups scalded milk 3 tohlaspoons powdered sugar 1 teaspoon vanilla . 1 pinch salt 1 pinch ground cinnamon Best the yolks of the five eggs separately, and toe whites of tw<^ of toe eggs slightly. Add the er with bqlltoit water and put to-1 granulated sugar, toe salt, the to oven for about fifteen mmuies. ! cinnamon and pour on toe scalded the correc t accompanying dish. ^'^nfSTTs' ‘ exacOF ltT'-XaviBr cmacm m , B3SSSVRJV Cougat exclaimed. “ NOw, we shall ren tU|eft-H>f nice fry- ] see what that Swiss can do. He milk slowly. Cook to a double boiler athvtog constantly until the mixture Uilckens to coat the .spoon. New add the vanilla and then pour Into custard oups. Now beat the Whites of the re- matotog three eggs very stiff. Beat and «tlr to Uie powdered sugar and duet with cinnamon. Steam this to a. pan over boiling water until ft is very firm. Drop this in spoonfuls over toe yellow custard. the ex££iient Tirffty Americana have been Obiig and therefore it lias been im e Awi ' for them to devite a vaHljp ways of utlnt the lem meats, particularer after they been made tender by giindinci Any cut of meat may be uaed-i for ground m«rt, but it is ,moee economical to use the jeas-temte cuts, su<to as neek, shank, or chuck of beef. M grindiogt the long meat fibers are cut. and as a result, ground meat may be pre pared to practl«»ly any -way toat would become tender meat. It may be made into a kwf and rosoted; it may be'tooped as a and broiled; or It may be cooked in sauces of one kind or another, W hnany of our foreign neighbors do. Let us try a few foreign dishes made with ground meat. These are a Iwad of e«b* taitfe, aooop «r tfta^tad. Have beef teas pxfc ground together, (tomblne witli bread or cracker ctunte. SewMMi with salt and pepper and grated oninn. and moisten with beaten eggs. PIU the hollow cabbage head with the meat mixture; put top to place and tie securely with white string. VVyap with cMesecloto or a towel, arid tie ends Together. Cover with boiling water and allow to stouner until the meat is done, about one hour. To serve, t eme ve cal^rage head from cloth, and take off tot tt» Mid these in h<^ laid. b tomato pura* Wt.th. bn 'aWJkl wantHy of w«ter, aM WtUi a littje garHe. oatery, arid moshrooms, if desired. Put Iffdwnad meat balls into tomam taUMt and Ic; cook untU done. Beff* meat balls ! and sauce on. a i4*®** ‘ cooked | macaroni. Sprinkle ail wiUi grated | cheeae. ’ VtnoutaM thou fintt pause to thank Oiy God for every pletwmre, for mourning over prints thou wpuldst not find 'Itoe leUiu-e. — | Ruckert. JUUENNK PASTRY Silop 371 SilDULE NVOX KOAJ) (imi r JM m aiany favors whl^ (3od gl,Vera8 ravel out for want of hemming through our unthankfutoess: lor though prayer purchases blessings, giving praise ke^ the quiet pos- seadon of them. — Puller. ' The chief pleasure iq eating does not oonstet to costly season- “ Iflff or -OKiuijtte -fiavw, - but yourself. Do you seek sauce by tohor? — pocaee. ryuRiy . WITH A GREAT THANKSGIVING SALE -r Nmt Staffed Date* 29/ Old Dtaeh style dtaeelatee . . Jtog.«N Asaerted Cheeelatm iUidBeaBeM JtegMtarIg PM l-Uk Milk Cheeelate Cevered P.,p.r.d«. 24^ 3-UL n TluiBluiglwIim 9my Hard Caady autatimrim sm Chdealate Covered VPaita aadIVats Mmmutmrlm €Ot 140 . ^ Kobe Package id Aaaarted Choeelatee 49/ l-UL Pleral Padkage Aaaerted C k aealatiwi '70 gf mattmUmim 9M.O0 MJML # CP^ MUk Ckee^ate Taurkeyg 15)^,30/,69)^,e9)' Bohack's Famous \De Luxe\ Turkeys are the pick of the flock. The finest birds it is possible to prottilil^. ‘ •De'Llwe'' Turkeys are-truly fit for the tsble of a king. The mest is deliciously tender and has a most delightful flavor. Scientifically raised so as to produce small bones which means more meat per pound. Assure the success of your holiday dinner by serving Roast “ Dc Luxe\ Turkey. Rmn>t \oim Now! ^bbitional $ouItrp anb iHeatb ®rimmin si anb :f ixin si FANCV FR^SH ROASTING CHICKENS SIZES UP TO OT- 4liS. Ib.dfi#* SIZES OVER 4 LBS. ib.xy* FRESH HAM BOHACK ’ S OWN CUT WHOUI Ok EITHCR HALF lb. 25 I tm mm l mHm 0 Ot 1 >UL Milk Ckaeolsde C^awwed Nata l•Uk99/ Saltad A«M>rted Nats ar All Ma0uUu4m 70t HcaavUle dsassalates MUk O as ala te Tarkey MmmmimHm y. ta Checelate Cawered ams«<8l9/ BwaagellEta AasartsMi CheeelsstsMi Cklpsa.^taf39/ \■■3 l-US. S4LBS. 79f! »1.58 bohack I sham ttRMir-CIMES WHOLE Ok WRF tb. 29. For o complafa assorfmenf of Holiday foods, vi|R your nearby Bohack Sfora. You will be turprited by fhe tremendout variety dnd your poeketbook wl(T* be pleated by the economy prices. BOHACK FANCY CORN “ SK! “ 2^2Sc BOHACK CORN '88! ass ’ .. . 2'.'.r25e R A R PLUM PUDDING . . '.3 21< ‘ it 39< BOHACK ASPABAGUS«». . 2Jf^49< ^FRUirSALAD «•«. ; . ’ S. ’ ISc \!ii''2S« 5 BOHACK'S DF LUXl PURI PORK SAUSAGES & 3 $c SAUSAGE 3i:.*25c OYSTERS LcSISU d«19c Sfitiiot yotuis iH CRANBERRY 2>:f25 ‘ MINCE MEAT NONE SUCH BRAND „^UNT*S TOMATO JUICE wruta DIAMOND WALNUTS cAuFaiMABUta. . 2.i.. 49c BOHACK SWEET CIDER w 25c 39c DEL MONTE ASPARAGUS «s@r 2 Xt 49c BOHACK PEACHES aauu a svasp . ^ leu faal9c BOHACK CHERRIES mm. mm Of f '**<' 29c BOHACK PINEAPPLE cMta. . . wo rcISc BEER *^£r«inr ’ * . . -3eM;iuo25c DAICIMC SEEDLESS mimii or oa MONTE BMNDS . -15c Ckaealata Maurskaaallaw J^ly Tarkays J9/ FaagQf Glaoe Fralts AU. Mta IHilk fl«s»e«la( 4 Mi l•Ui. 3-UM. ♦1.00 ♦2.00 THIS WEEK 0NJLY Your fisvorite flavor of Loft Ridi and MeUow Ice Cream. Vaoilla — Chocolate — Strawberry —Coffee. (pombioations of Vanilla and Chocolate, or Vanilla andStraw* berry. m o mmtm rim*» rvtw ip/ FANCY bATES (1VITN NTS) SPEAR BRAND ‘ 15c pitg* • tc:- ihuD^niad BdFvtflkr M ladk I • ,kwlt Mtara TlVaar Ya« pynfliKS YBAN A TIGySAItP WR^ SOUAIOSO^ CRISCO a a9 ‘ ■ mm After you've done fue- lice to dM Turkey eaS Triinmto'i, enjoy a cup of FVamtof favoriic blcifo iTT.i ng||^. liUnd Huuwwivat for ' forty yeart. A forty yeart. great Coffee Value at cblF attractive price. 39< I Bohatk Coffee* WHO'* WWtK fHLlV lb. BOCRIS 2\»45< j WANQ K m .^^NBCRRies i Is\ •O, J ia 4 ^fffN-SKfN DRA^I i MffNIg GLEN COVE Ml SCHOOL «T. JSHINC _%0N • ’ ll.' ROTM SnClAi Ik II IHT M \Nmj :KBT NI 9 HT\
