The Miami News from Miami, Florida • 19

DAILY NEW; HJ PfPf MIAMI, FRIDAY, JUNE 19, .1936 NUMBER 19 Many Listen To Story of al Meal escribed Menu By Mackay M1AMI WW tM mMwmmm feg teg pi fei a jj V0L XLI 1M -imiMll rtntmilntf nwii-M- iiurf innTfiniJ -MrTfi 1-1 Mltinnil ill I --f-f win. in .1 i' in Hn 'i: Day' I Food Dramatized on Air WQAI Program Director Outlines Luxurious Dinner INIenu NBC Stars Answer Food Roll Call With Recipes of. Favorite Food For Home-Cooked Dinners Mtlntyre, Miami Daily News Staff Artist. if mi pockets of the chops, fasten In the edges together, and bake, basting with more tomato juice. Record Made of Favorite Foods In Varied Combination Earl Barr Hanson of WIOD "hits the keys" with food of foreign tang in this menu of what he likes to eat: Antipasto Minestrone Soup Marinara Spaghetti Steak, Cut in Squares, With Sauce of Marinara, Olive Oil, Mushrooms Potatoes Rissole Asparagus, With Olive Oil, Butter, Paprika Sause Spumoni Chianti Gwen Williams of WIOD knows exactly the kind of a dinner she'd like to eat as often as she can persuade a good Southern cook to "wrap it up" and serve on the Williams table.

Moreover, she has the menu ready and here it is: Fresh Fruit Cocktail Spring Salad Fried Chicken with Cream Gravy Steamed Rice Fresh String Beans Harvard Beets Clover Leaf Rolls Butter Lime Sherbet Applesauce Cake with Lemon Meringue Icing Iced Tea Not being a cooking expert only an artist at appreciating good food this attractive singer of the five- Unites Homemakers in Big Audience EXCITING ASSEMBLY What to Cook, How Best to Cook Claims Na- tional Attention By GRACE STONE HAI.I. (Miami Daily Food Editor) Radio has dramatized food and set it up' in lists of important current events." It is exciting to think of your favorite recipe broadcast on the air to millions of others and repeated in more homes than you could count in all the days of your life. Tour kitchen and mine is a theme of constant interest to home- makers. An expert at a microphone talks to you about food, chatting with you as easily as though you were seated in your own kitchen or cozily drawn up at the dining room table. This is big business for the homemaker.

It relates her to industrial enterprises and food as a powerful commodity on which the home is built. It's not so important that she is told exactly one-fourth teaspoon salt savors a certain dish as it is that she is part of the great audience sharing food knowledge a thrilling assembly of many women concerned with food their families eat. Days were when neighbor casually talked to neighbor, families sometimes handed down to children and grandchildren gave recipes and information about food. Travelers-returning from foreign lands occasionally told of what they had eaten and customs of other countries. With food "on the air," the subject is a big one broadcast in company with other important matters and art and music, books of the day and drama, included in a program of continued interest for every type of home.

Floyd Gibbons commenting on a recent war you have it on the air. What new song Lanny Ross is singing; what oddity Robert Ripley has unearthed or strange and mystifying set of circumstances he has" pieced together for his bakers' program. Jack Benny and Mary Livingston in ridiculous adventure and a word or so about jello, on the air every Sunday evening about suppertime. Symphony orchestra and dance music, violin, drama, march mili-taire, what to do about your old automobile and mileage of new ones and how to cook a steak to win the family's everlasting gratitude. It's a grand 1 parade of events, foreign and local and while you could get along without some of the dumdum playing of tunes and the old jokes that brave the ether waves, you would probably be exceedingly lonesome if you couldn't hear your favorities bringing "big time" to your door, Ida Bailey Allen, who is pictured here with other noted radio stars at the top of the page, teaches women over the world how Ito make everything that's delicious! to eat.

I Now, what's your guess about her favorite fod? You might expect her to name French fried scallops, Russian potato pancakes or Delmonico sandwiches, cheese ouffle or crepes Suzette or baked curried eggs and rice. She knows all about how to make them but when it comes to saying, "Now, Mrs. Hall, this is what I really like," she bursts forth with Boston baked beans, she does for a fact. Her other food hobby is orange juice several times a day. Franz, Mrs.

Bailey's international chef, begins his food favorites with French onion soup and he and Don Butler of WIOD can shake hands on that one. Ben Bernie in soft drawl calls for sandwiches and on one of my trips to Chicago I was informed about size of the meat order he calls for between the layers of bread. Four ordinary portions of meat "do nicely" for the old maestro of the American can program. One Man's family brings a word about tea. Major Bowes has something to say about coffee.

Today's Children tell you about flour and Carnation about milk. And for Miamians especially, there's the Miami Daily News food section at 5 p. m. each Friday, "the home-makers broadcast of the week. APPLE COCONUT SALAD tart apples, pared, cored and diced 'i cup seedless raisins can of coconut 3 cud mayonnaise Toss apples, raisins and coconut altogether lightly and moisten with mayonnaise.

Serve on crisp lettuce garnished with the remaining may-i onnaise and sprinkle with cream of tartar ancLcontinue beating until eggs are stiff enough to-hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time until all is used. Fold in flavoring. Pour batter into ungreased angel food pan and bake in slow oven at least one hour. Begin at 275 degrees and after 30 minutes increase heat slightly (325 degrees) and bake 30' minutes longer.

Remove from oven and invert pan for one hour, or until cold. INTERVIEWS OTHERS Tells What They Consider Choicest Things to Eat "How about food preferences at WQAMT Norman MacKay, program director, was asked "and will you jot down what you'd consider a mal you'd consider just about right for the MacKay clan?" Accordingly, Mr. MacKay describes the meal he has always sighed to eat or wanted to meet and gives a backstage view of a few food likes of others at the station. Says he: "For me, let" there be music, strings, soft and sweet, and let's not have to look at the musicians. Then a tender, tree-ripened Florida grapefruit, thoroughly chilled, garnished with a large and juicy maraschino cherry, and sliced carefully to avoid squirting.

Next a dozen little necks, floating temptingly in their own juice on the half-shell, iced, of course, and with the accompaniment of Worcestershire and catsup, and crisp pilot crackers. Then a broiled baby mackerel, split and boned, and 1 don't mean a Miami mackerel I mean a New England mackerel, soft, tender, juicy but let's get on with the meal or I'll fill up on mackerel. I think a tasty French pancake would go well here, light as a feather, with tart currant jelly oozing from its delicate folds. "Now the entree, and let us be reverent; a large and succulent club steak, cut from the tenderloin, thick, juicy, and broiled to a crusty brown on top and bottom, with the center just barely changed from the dull dark red to a fiery color. Broiled mushrooms all over it and all around it, drenched in the scorched meat juice.

French fried potatoes, but not thick ones and not shoe-string ones, rather a happy medium, crisp yet soft inside, iig do you know I Can? Fresh yellow butter beans tNid baby jonions in cream sauce will do for vegetables. "Salad let's see, heart of lettuce, with olive oil and wine vinegar. Dessert, it really doesn't matter much, let's have fresh strawberry ice cream, then a bit of Cam-embert on toasted crackers and a small cup of rich black coffee. That's my idea of a real dinner, show me where I can get it and I'll buy you one." Roy Parks, WQAM staff accompanist and organist, evidently mistook us for a waitress, for he gave his order as though he had been studying the menu for an hour. Said he: "I'll take broiled lamb chops, with baked Idaho potatoes and green peas, -no spinach; a crab meat salad, and it must be chilled a cup of black coffee and, although I know I can't get the kind I want, a piece of pumpkin pie." Fred V.

Borton, president of the Miami Broadcasting whose bobbies are fishing and photography, stated: "I am probably the world's best cooker of crawfish worms." "Strictly a culinary term," he explains. "I remove the meat from the crawfish, shred it, roll it in cracker dust in small portions, and fry it for three minutes in boiling shortening. I do it equally well on land or sea. You'd love crawfish worms." Maybe, but there should be some sort of a nice French name for Mr. Bortpn's sea-food novelty.

Lcs Harris, ad lib announcer. says: "I long for the day when food in concentrated form will be the accepted1 think. Think of just popping a couple of tablets in your mouth at noon, and spending the rest of the lunch hour reclining 'neath a shady palm with a volume of Don Blanding's verse, and perhaps a blonde or two. Until then, however, I'll go along with a sirloin steak, big and broiled, some mushrooms, French fries, crisp, warm French rolls, and a cup of coffee, big and black." Jack Thurston, organist and demon pianist, when interviewed, leaned back in the comfortable announcer's chair in the control room, licked his lips and began: "Now when I was in' London, I learned to like a bit of kidney stew and to know the delights of a Yorkshire pudding and musty ale and a bag of fish and chips on a chilly night, eaten on ths foggy street. They have a certain relish for me." "But, Mr.

Thurston, about Miami." we interjected. "Then when I was in Paris, I rew fond of onion soup and in tlemphis "Well, thank you, Mr. Thurston." said we, "sorry to have taken up so much of your time." Courteously, Mr. Thurston rose to his feet, and if you've ever seen Mr. Thurston's bulk you know it must be a task.

"You have actually givenme an appetite. I think I shall call up my good wife and ask her to prepare a sizeable cut of roast lamb, with mint sauce, a few tender green garden peas, potatoes well beaten with milk don't you think lamb is excellent in Miami?" We ageed and left. Ron Jenkins, whose cultured accents are familiar to WQAM'S eve- SOUP FOR ME WHAT DO YOU LIKE?" AND WIOD Performers Angel Cake If You Don Butler, WIOD program thinks tenderly of soup with sherry "makings." He recalls days around the theater in New York "when we had onion soup simply grand" oa rising ec static note of remembrance. And for Sunday morning breakfast in Miami, veal chop with kidney every Sunday morning or else "Janie doesn't live there any Jane (Mrs. Butler), also on the air, usually sees that he gets it and so they live happily until the next Sunday morning and the next breakfast feast.

It's news when Frank Malone, WIOD news' director, takes time to comment on any food and give it approval. Most particularly he doesn't want any experiments with food-what he likes is staple meals. well cooked jand not "fussed up Even chicken fricasse he wants cooked "au natural," not even browned. "That's the way his mother cooked it and that's way it is to be handed down in the Malone family, says the head of the house of Malone in Miami "Beans for me," responded George Christie, WIOD announcer. His voice is genial and enlists attention at once to cause of the bean.

Mostly, though, he tells you confidently, "the beans don't count, it's the meat that's fine with flavor of. the beatis." 1 Showing he knows whereof he speaks is the recipe he gives out SO IT GOES Daily News photo. Whiteman, Ed Wynne and guest artists; Jack Benny, Ida Bailey Allen, Franz, international chef; Ben Bernie, Dave Rubinoff, Jessica Dragonette and Floyd Gibbons of National Broadcasting Co. programs. a a is Say "Well Take Fried Chicken, Please of his head, "just like that." Here it is, on the air: BOSTON BAKED BEANS Soak one quart of beans overnight.

Put beans in an earthen pot, one small onion chopped, mo lasses and dry mustard to suit taste. One-half pound salt- work with the rind sliced in small squares. The salt pork must be about one-fourth inch above the water and the beans must be covered with water while cooking. Bake for 12 hours. To complete the picture, serve with brown bread.

"The Voice of Understanding," telling the June dairy story on the air, elects steak Creole for its favorite food. This fine dish is to be accompanied with "thick" coffee and chocolate pie. Then cream cheese and guava jelly as a top-off. nui t-enneu, wiUJJ announcer, wants nothing less than plenty of chili and hamburger with coffee and plenty of that, too, and a few spare minutes to "grab a bite." Isabel Shaffer, organist of the airways, unhesitatingly picks out devil's food cake as her favorite. It can't be served too many times to please her, for it's always the sweetest of food tunes so far as she is concerned.

To prove sh knows all about how it's made, here is her recipe: DEVIL'S FOOD CAKE 2 cups brown sugar cup Crisco 1 egg 1 cup sour milk l'i teaspoons soda cup cocoa dissolved in cup hot water cups flour shortening, sugar and egg well. Add milk into which the soda has been put, cocoa and water and then flour and vanilla. Pour into deep pan and ice. with a butter icing. Eduardo Caso, tenor, asked for no sweets so far as he is concerned.

To him the Spanish bean is quite romantic enough to please fastidious appetite. Having Spanish antecedents, he talks fluently of chor-izos and morcilla, Spanish sausages. "They can be bought in Spanish groceries here," he says, and appears to know exactly their place in an upstanding bill of fare. Handed down in his family is this recipe: SPANISH BEAN First soak white beans over night. For dinner at six, boil all morning.

Place beans over slow fire with three parts cold water, two chorizos and one morcilla cut into small pieces. About half hour before serving cut up three or four potatoes and put in mixture. Cook' until potatoes are tender. Serve as a thick soup. This should serve six.

When asked what he likes to eat. Pop Wise said Filbert and he have preference for angel food cake. They know all the fine points about country grocery store and about the way they bottle milk at the Graham but it's getting "home-grown" angel food cake that bothers them. To brighten their day this recipe given for them to try, approve and spread the good news that "it's perfect." ANGEL FOOD CAKE 1 cup sifted Swansdown cake flour Vx teaspoon salt i teaspoon vanilla 1 cup egg whites 1 teaspoon cream of tartar 31 cups sifted granulated sugar teaspoon almond extract Sift flour once, then measure and sift flour four times more. Beat egg whites and add salt with flat; wire whisk.

When foamy, add i Responding to the dinner-bell roll. these widely-known NBC-WIOD radio stars answer "here" with these favorite recipes: BREAD PUDDING (Amos Freeman F. Gosden; recipe supplied by "Mrs. Beat two eggs until light and frothy; add 1V cups of soft bread crumbs, 3 cups of hot milk, 1 table spoon of melted butt. of sugar, a speck of salt and mix well.

To this add Vi cup seedless raisins and cup of chopped Pour mixture into a buttered baking dish, and bake in a moderate oven until custard is firm. STUFFED PORK CHOPS (Andy Charles J. Correll; recipe supplied by "Mrs. Use chops about 1M inches thick. sliced down part way to form a pocket.

Season with salt and pepper and stuff with a mixture made with 1V4 cups of soft bread crumbs, 1 tablespoon minced onion, sage or poultry dressing, and 3 tablespoons of canned tomato pulp. Moisten with tomato juice, press into the Table Rules Are Applied Part of Decision Is Left to Judgment of Individual By EMII.T POST (Author of Dear Mrs. Post: How long must one wait for others after being served? Answer: To wait until two or three others are served is considered long enough for politeness, especially if the course is a hot one, that is growing colder every moment that it stands on one's plate Dear Mrs. Post: Does one open the entire napkin or is it better manners to leave it folded in half on one's lap? Answer: One opens it or leaves it partly folded as one personally preiers. The only rule is that it must stay out of sight and on lap.

Dear Mrs. Post: What size napkins are served with after-dinner cottee in the living room? I suppose, the very diminutive size used for cocktails. Answer: iapKins are never served with after-dinner coffee nor, in fact, are napkins usually provided with cocktails unless a great many hors d'oeuvres are also served. L'ear Mrs. Post: I am asking 12 to an informal dinner in honor of a bride-to-be and her fiance.

Is it proper to separate engaged couples at this table? At most parties I go to we are all married and of course sit with other husbands and wives, so I am not asre what is customary when the couples are either engaged or very interested in each other. Answer: Engaged couples and those who are interested in each other are always seated together. This is one of the first rules of seating a table, just as the second rule is that married couples do NOT sit together except ac a dinner in honor of their wedding annivers ary. On this one occasion the "bride" is seated on the bride groom right. ning audience, when interviewed, could think of no distinct food preference.

"Personally," he said, ininK mere is too mucn emphasis placed upon eating nowa days. If I can have a sturdy break fast, a good lunch, a big dinner, and then after work at night, a really sizeable meal before going to bed. I'm satisfied. Food, after r11. is of minor importance here in the tropics, although a sandwich and a glass of beer between meals often staves off fatigue." PUREE OF CHESTNUTS (Graham McNamee) Soak chestnuts in water over night and then boil in salt water.

Add an onion or two while the nuts are cooking, and when the mass is quite soft, press through a large sieve. Place the wnole tnmg in a saucepan with a piece of butter, stir in a cupful of milk while heating and serve. PORK LOIN AND BARBECUE SAUCE (Pickens sisters Jane's recipe) Take cup of vinegar, stir in 1 tablespoon prepared mustard, 1 tablespoon chili sauce, cayenne pep per and salt to taste. Baste the loin with this sauce. Roast 20 minutes to the pound.

EGG SOUFFLE (Lianny Ross) 1 pint milk 3 eggs 1 tablespoon cornstarch li cup butter teaspoon salt Dash of pepper Beat yolks and whites separately, melt butter, stirring in cornstarch. Gradually add milk, stirring con stantly. When thickened to creamy consistency, remove from stove. Beat in yolks. Add salt and pepper.

Add whites to mixture, folding in carefully. Place in baking pan and cook in hot oven for 20 minutes. HAL-USH-KAS (Ed Wynne) An Hungarian gypsy dish con sisting of chopped beef in form of meat balls mixed with rice wrapped in cabbage leaves served with tomato sauce. Don Butler votes for onion soup every time as a favorite dish as these WIOD performers discuss food between broadcasts. They all agree that food is a fine idea but each one has a different favorite.

However, they are unanimous in their at X-J I 'ONION star final program is modest about entering into all the fine points of cooking this Southern variety of chicken, but she is really helpful in giving these informal directions: "Cut the chicken in suitable pieces for serving, salt and pepper and allow to stand a few minutes, then make a rather stiff batter, using two eggs, one teaspoon salt, one teaspoon baking powder and enough milk and sifted flour to make the desired amount. Drain chicken, dip in batter and fry in deep fat, turning frequently. Length of time of cooking depends on size of the chicken, but it should be well done. With the right trimmings, you have the grandest meal ever." APPLESAUCE CAKE Cream 1 cup light brown sugar with lb cup butter until light. Add 1 egg beaten and stir in 1 cup tart applesauce with 1 teaspoon baking soda.

Sift 1 teaspoon baking powder, li teaspoon salt, Vz teaspoon ground cloves, teaspoon nutmeg and 1 teaspoon cinnamon. 2 cups all-purpose flour. All to first mixture. Tranfer to good-sized cake pan or small biscuit pan rubbed with butter, and bake in a moderate oven. 350 degrees, for about an hour.

Serve plain or with lemon meringue icing. "Voice of Understanding" (June dairy) Isabel Shaffer, organist; Bob Burke (Pop Wise and Filbert of Graham dairy program), and Don Butler, program director. Above in color at top of page are, left to right: Lanny Ross, Paul i ttXtHr'Mwfy Vs 1 If 41 SI 'jl ill ill fe. I tention to sandwiches and trimmings sent from the nearby Alcazar hotel on a hurry up order. Well known on the air they are, left to right: Bill announcer; Gwen Williams, mezzo-soprano on the five star final program; the I A.