DECLINE OF HOME COOKING

Timaru Herald, Volume CXLIII, Issue 20639, 30 January 1937, Page 18

DECLINE OF HOME COOKING

AMERICAN HOST’S VIEWS Before an audience of more than 200 culinary herb enthusiasts, Mr Oscar Tschlrky, host at the Waldorf-Astoria, warned against serving “delicatessen dinners” to young husbands and urged mothers of brides-to-be to instruct their daughters in the art of preparing good, wholesome, home-cooked meals, states the New York Times. Mr Tschirky, who is widely known as Oscar of the Waldorf, blamed prohibition for the decline of home cooking. “Cocktail drinking” and the “era of parties” had deprived young girls of the contact in the home necessary for the development of good taste and appreciation of home-cooked food ,he stated. A strong educational programme in the culinary art would lead to more contented lives for bridegrooms as well as brides. The guests witnessed a cooking demonstration with the use of herbs by Mr Lucien Tourton, banquet chef at the hotel. Mr Tourton prepared eggs with sweet herbs in ramekins and breast of chicken. The pareparation was accompanied by an explanation by Mrs Rebekah Hufcut, dietitian of the hotel. Mr Tourton’s recipe for the egg dish follows:—Four eggs cooked in shells until hard; two tablespoons of mixed fresh herbs (thyme, basil, summer savoury, sweet marporam and parsley); two tablespoons of butter, salt and pepper, two cups of cream. Remove eggs from shells and mince finely; cook the herbs in butter for five minutes, being careful not to brown the butter; add the minced cooked eggs, salt and pepper, well-beaten raw eggs and cream; fill well buttered ramekins with the mixture and bake for 20 minutes. Serve at once. The recipe used for the chicken is as follows: —Four ounces of sweet butter; half-a-teaspoon of ground juniper berries; half an ounce of chervil; half an ounce of chopped tarragon; half an ounce of parsley; half-a-cup of good stock; a little bay leaf and thyme; one small glass of good brandy Season chicken breasts and roll in flour; put to cook in three ounces of warm butter for four minutes on both sides; remove from pan and add one ounce sweet butter—warm—add juniper berries, brandy and stock, reducing a little; add all herbs, bay leaf and thyme; strain; add rest of the butter, pour over chicken and serve promptly with the vegetables desired.