The Tennessean from Nashville, Tennessee • Page 51

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tLijr cy7 JBy BETTY CALDWELL -TtniwsMM Food Editor 1VIRS HERSCHEL Gower gives Julia Child 1T1 practically all the credit for her own cooking know-how. "Herschel and I lived in Edinburgh, Scotland, for a year when he was on a sabbatical. At the time I was not studying, so in addition sightseeing and visiting libraries, I had time to study cooking for the first time," 'said Dona Gower. "I had gotten my master's and had just about finished my course work for my Ph. D.

-when we went abroad I found a paper-; back edition of 'Mastering the Art of French Cooking' by Julia, Lousette Berthalle and -Simone Beck. This book provided me with the necessary craft for cooking that I badly need-' ed," she added. "I HAD ALWAYS been put off by the mumbo-jumbo of most cookbooks they sounded as if they wanted you to do a magic ritual, giving a reason for performing the necessary rites. "Julia tells you why you need to treat ingredients properly. She reveals the mystery of the egg yolk, for example.

Knowing why a cook should perform a certain action was an eye opener for me. "When I was In undergraduate school at the University of Dallas my hometown I studied under Louise Cowan you know she is the one who wrote "The Fugitive Group'. She was not only my spiritual and intellectual mentor, she inspired me to cook. She had such elegant dinner parties for the students. She was so imaginative and my curry recipe is a rendition of hers.

I did not learn techniques from her but how to be brave," Dona said. "IN JANUARY of '73 we went to France where Herschel taught English at Vanderbilt- in-France at Aix En Provence. The vegetables were so beautiful there, especially the cour-; gettes that's zucchinj squash to us. "Most provencale cooking is based on the delicious olive oil they use with a great deal of interest on garlic. In the stores you buy garlic by the bag, just like we buy onions over here.

"I always wanted to try Julia's recipe for bouillabaisse. She says in the book that a great deal of the ingredients cannot be found in this country, such as the kind of fish and eels found in the nearby Mediterranean. "INTERESTINGLY enough, we had people from Marseilles in for dinner and they said my bouillabaisse was magnificent, so you see Julia triumphed again. "I think Nashville is such a hospitable city and that Nashville women are such good "cooks even if they have help they seem to either fix a lot of the food themselves or at least surpervise it." Dona, who teaches English at Aquinas Col-; lege, says that cooking is just about the only hobby that she has time for. Both Herschel and their 3-year-old daughter Alison love to help in the kitchen.

"HerschePs speciality is tasting," Dona said. "MY ONLY ADVICE to any cook is to be sure and taste people who just put things together without tasting are bound to be disappointed," Dona advised. The following menu is what Dona served her students at a dinner she recently gave in their honor. Pate Mousse 1. pound chicken livers 4 tablespoons butter 2 tablespoons oil 2 onions, peeled and diced cup sour or heavy cream Salt and pepper to taste 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce teaspoon each thyme, oregano, tarragon, dill, garlic powder 2 to 3 tablespoons sherry or brandy 1 tablespoon gelatin 1 can condensed consomme Hard-cooked egg, chopped Parsley Chopped ripe olives On medium heat, slowly cook livers and onions for about 15 to 20 minutes.

Use a covered skillet and stir occasionally. The livers should be done but not browned. Put mixture in blender (including butter and juice). Add seasonings. Dissolve gelatin in 4 cup consomme.

Heat remainder to boiling and pour over gelatin. Stir well and add to mixture in blender. Blend thoroughly. Taste. Add more salt and spices if necessary.

Pour mixture into lightly-oiled one quart mold. Chill until set. Unmold. Garnish with chopped egg, olives and parsley. Serves 8 to 12.

Serve with party rye bread or Melba rounds. Chicken Curry Preliminary: Remove meat from three warm baked chickens and set aside. Simmer the bones, the neck and innards with a carrot, onion, stalk of celery and a bouquet garni to make eight cups of rich stock. Two or three hours of slow cooking produces the best results. Taste and fortify with powdered chicken bouillon.

Strain and put in refrigerator overnight. Remove the congealed grease the next day. VA cups flour 3 to 4 tablespoons Madras curry powder Vz teaspoon ginger 4 stalks celery and 2 large onions, chopped and sauteed in 2 tablespoons butter 1 pound mushrooms, chopped and sauteed in 2 tablespoons butter and 1 tablespoon cooking oil 1 cup sour cream 2 to 3 tablespoons cornstarch 1 (10 ounce) package pre-cooked frozen shrimp Mix flour, curry and ginger. Melt butter over medium heat. Add flour mixture and stir with a wire whisk for about two minutes to cook flour.

Add (away from heat) eight cups of boiling stock. Stir vigorously. Return to heat and boil, stirring constantly, for one z' In ii mil Hifi "Tim lima Staff eolorphoto by Terry Tomlln Herschel Cower gets a helping hand from her daughter Alison right before her students at Aquinas College arrive for dinner. With the curry Mrs. Cower serves cocoanut, peanuts, chopped ripe olives, chopped green pepper, chopped hard boiled eggs and chopped dates.

Also on the menu are pate mousse, herb rice, sherried fruit compote, marinated green beans, pickles, and pumpkin bread. IfcNNESSEAN 11 1 Women's Hews, Food, Medicine, Etiquette When preparing this rice for curry, Dona adds a dash of turmeric for color. Serves 12. Sherried Fruit Compote Drain in colander with bowl beneath to catch liquid: 1 large can fruit cocktail 1 large can pears 1 small can pineapple tidbits 1 (no. 2) can apricots 2 ta 3 apples, cored and sliced 2 cups mixed juices from canned fruit '4 teaspoon each cinnamon, cloves, ginger 1 tablespoon lemon juice 2 to 3 tablespoons cornstarch cup sherry Arrange fruit in a 9 by 13 baking dish.

Bring fruit juices and spices to a boil. Mix sherry and cornstarch together. Away from heat, add the sherry cornstarch mixture to liquid. Return to heat, stirring constantly until mixture thickens. Pour over fruit.

Bake in 350 degree. oven for about 30 minutes. Serves 12. Marinated Green Beans 4 cups cooked green beans (2 cans) 1 onion, sliced very thin minute. Taste.

Add more curry or spices if you think necessary. "I sometimes add cup vermouth," Dona said. Chop the chicken into generous chunks and add to the sauce. Prepare the celery and onions. Add to sauce.

Saute the mushrooms and add them to the sauce also. Just before serving, reheat, add the frozen shrimp and sour cream mixed with the cornstarch. Heat until mixture thickens again. Dona says making your own herb rice is far cheaper and tastier. "Be inventive and substitute herbs you like." Herb Rice iVt cups water 2 cups converted rice lVi tablespoons powdered chicken bouillon 1 teaspoon dried parsley 1 teaspoon oregano teaspoon thyme Vi teaspoon garlic powder Vi teaspoon pepper 1 tablespoon dehydrated onion flakes 1 tablespoon butter Add herbs, bouillon and buttPr fo water.

Bring mixture to a boil, add rice. Reduce heat to low. Cook for 20 to 25 minutes. Garnish with nuts and parsley. p'Bra'flTg BaBBfloc'eaoaoaaaoaao a a'n'ainrflTairB'Bxa'fl ore pBuford Pusser Show Canceled Page 51 Thursday, Jan.

10, 1974 The Buford Pusser show, which was scheduled for Saturday night at the War Memorial Auditorium, has been canceled. "Causes beyond our control have prevented us from putting on the kind of show we'd like to at this time," said promoter Lon Var-nell. Refunds may be claimed at the Gain-Sloan ticket office 4 or 5 tablespoons sugar (according to taste) 1 teaspoon paprika 12 teaspoon salt V2 teaspoon pepper (Turn to Page 56) 'j ZSLJLSJLUJJLJLaJIJJJlSJLSLtJlJ a a a inrrsTrrrsTcri'tiriririri fh Si By CLARA H1ERONYMUS snowy weather accompanying materials in which they are this city annual Winter executed are strictly of today. Furniture Market. and triggering what looks like a major trend in 20th Century American decorating.

The Burwood representative said, "What George IV began in 102 in that seaside resort asked a whimsical question. "Take a 19th Century English playboy prince with a taste for the unusual, give him the equivalent of $15 million to indulge his whims, and what do you get?" The answer, of course, is Brighton Pavilion, a fantastic seaside villa dominated by oriental minarets, onion domes, and narrow windows, TenntsMan Horn Furnlihims Editor (CHICAGO Fantasy bright-- ened many of the showrooms during the week's Inspiration for some of the fantasy introductions derived from the past, but the A SPOKESMAN for Bur-wood Products exhibiting in the Merchandise Mart, said, has been getting Americans to accept the honesty of the material. It has been his credo that plastic should not imitate wood or metal, but should be a basic material with its own integrity and honesty. Mascheroni sees an increasing use of light woods and woods indigenous to the United States, in which designers will play up its natural markings, i.e.; mineral streaks, knots, pecky striations, etc. "Birch and maple haven't been used much in recent years, partly because people didn't understand why they didn't have matched grains.

Now we'll use those variations to advantage." IT ISN'T hard to see why he thinks Shaker will again exert a strong influence on design. "It was straightforward and honest in function, but it was the wood that made it beautiful." Mascheroni said that as far as he was concerned, contemporary furniture is the only kind of furniture that should be made. "Antiques-should be antiques, not or reproductions. Furniture made today should be in contemporary designs." Tn his opinion the greatest; new idea on the furniture horizon is "carry-out" or' "Vnock-down" furniture that thf purchaser can take home w'th him in a box and nimble when he gets home. "Tt's a eood wav of mer-t town has been captured in new furnishings and accessories as dramatic as that pleasure dome was in its day.

Inside the pavilion the influence of the Far Eastern look, especially in the use of bamboo and cane furnishings, is what is being picked up now." IN THE Burwood collection are mirrors, console tables, battery clocks and candle sconces, all duplicating the look of cane-work outlined with faux bamboo in the English Regency manner, but doing it in man-made materials. Even so, it's still an interesting recreation, since much of what the Prince Regent himself used wasn't real bamboo, but English-made imitations cleverly done in beechwood and even in iron. A New York designer who works in molded plastics but who is at the other end of the spectrum as compared with the Burwood reproduction cf past designs-made an ironic point in a press conference here this week. John Mascheroni, whose furniture is in the permanent collections at the Museum of Modern Art, said an old material wood might turn out to be the modern substitute for plastics. WITH increasing scarcities of petroleum, he said, "Plastic innovators will have to find new sources of materials.

The turn toward natural materials is a good one; the availability of wood is not a problem." The major problem in designing with plasjps, rhanrlisins," he said, "and in addition it bypasses ignorant salesmen and careless Miverv neonle. (Turn to Page 54) In Burwood's Brighton Pavilion collection are an 8-sided dock and companion sconces with pagoda-shaped frames. Delicate cane-textured panels, outlined with faux bamboo in the English. Regency manner, frame the Roman-numeralled dial of the transistorized battery Reflecting the elegance and gaiety of the 19th century English palace that inspired their design, Burwood's Brighton Pavilion mirror, console and sconces are reproduced from hand-carved original signs. In simulated cane and bamboo, they come in white or natural walnut torj..