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Food For Outdoor Appetites . . .
Helen Jepson's camp recipes will appeal — and prove practical In this tense and bewildering sum mer of 1940, our American passion for vacations spent in shorts, slacks and cabins in the woods is a -blessed asset. It will help us to “see life steadily and see it whole,” as the poet said. The paraphernalia of our sophisticated lives is confusing. But there is something imperturbable and steadfast about a mountain or a lake or an ocean, something reassuring about the natural rightness of a tree or wildflower or bird. And it is a deep instinct that sends us to live, for week ends or longer holidays, among these influences of the out-of-doors. On this page about celebrities and food, it is not, of course, our real business to preach. But we could not help thinking of these things when we talked to Helen Jepson, beautiful blond star of the Metropolitan Opera, and heard about her 116-acre camp in ~ the Catskill Mountains. This is the hide-out where Miss Jepson ceases to be a prima donna, shakes off the strains and stresses that come to any professional artist, becomes a camper, turns domestic, and hobnobs with the neighboring fanners. However, her nearest neighbor is two miles away; she doesn’t have a telephone; and she uses oil lamps for lighting. “There is electricity available. We use it for running the water-pump and the re frigerator and so, of course, we could have the camp wired for lighting, but I just don’t want to,” Miss Jepson says. There are small individual cabins for sleeping quarters, a large recrea tion cabin, and another cabin which Vilss Jepeon uses as a music studio. “Last year we built a dining room onto the recreation cabin, but there is no space in which to add more sleeping quarters,” Miss Jepson tells us. "Mostly we use an outdoor dining room and often cook on the outdoor stone fireplace. “I am very domestic,” she goes on. “It is natural and easy for me to step into the kitchen and do things. Nowadays I don't have much oppor tunity, except sometimes in town on the helps' night off and in summer at the camp. But from the time when I was a little girl in Ohio, I was always in the midst of pleasant ‘kitchenery’ things. We had ‘baking’ days at home then, and we used to put our winter eggs down in water glass. I helped with it all, and got the habit, too, of liking to have a lot of people around me. In the warm weather, we had a big table in the back yard and there was always a crowd who came to en joy Mother’s beef stews and date bars or chocolate cake.” Plain Food Pro for rod These are still favorites in the Jepson household. And other food is quite simple. "You don’t want elabo rate food at a camp in a pine woods,” Miss Jepson says, “and appetites don’t need coaxing. When we cook out-of-doors, we have steaks or chops. Otherwise, we have lots of stews — especially kidney stews or beef stews; and about once a week we have a spaghetti dinner, and our specialty with this is a clam sauce. "Then, for anyone who lives where clams are available, there is what we call a clambake dinner. That is not a very accurate name, but I evolved the dish out of something the fisher men make on Long Island Sound. "The first requirement is a big steam boiler, with a little spigot at the bottom,” Miss Jepson goes on to explain. “There should be a grill or grate, inside, near the top. Use both steaming clams and large hard shell clams; the former are grand to eat and the latter, best for broth. Allow a pound of clams per person. Wash the clams carefully with a brush and plenty of water to get off the sand. HHM I nvwn* Each person gets his own pack of chicken, com and potato Then put the clams, in just a few inches of water, at the bottom of the steam boiler, with some parsley and celery. rvow lor me resc oi me meat, ror each person, take half of a small chicken, an ear of com and a scrubbed, unpeeled new potato, and sprinkle with salt and pepper. Wrap these three items in a clean piece of cheese cloth. (Tie or take a few stitches in cloth to hold bundle together ) These cheesecloth bundles are in turn placed on the grill or shelf at the top, inside the broiler. The boiler should be placed on the gnll above a hot open fire, and the clams and chicken should cook about three-quarters of an hour. The chicken, com and potato will cook in the steam rising from the clams. When you are ready to serve, put a big lump of butter in each per son's cup and pour off the clam broth from the spigot to serve first, as a soup. Chicken, com and potato will lie deliciously flavored, and each per son receives his own neat cheesecloth package, hot and inviting.” Besides tnis recipe, Miss Jepson gave us several others for our readers: a f. ankfurter cheese roll which makes very good eating, indeed; a special recipe for asparagus tips, which, she says, rings a change on plain aspara gus and is even better than asparagus with Hollandaise sauce; a crushed raspberries-and-cream mixture which she often serves for breakfast; and finally a recipe for a very tasty kidney stew. Frankfurter Cheete Roll 6 frankfurters 1 (3-ounce) package cream cheese 6 slices bacon Split frankfurter but do not cut it all the way through. Spread a layer of cream cheese in the opening. Wrap a slice of bacon around the frank furter and place under the broiler for 10 to 15 minutes or until frankfurter is well cooked. Yield: 6 portions. Asparagus Tips with Cheese 1 box frozen asparagus tips or 1 (1-pound) can asparagus tips 2 tablespoons butter 1 teaspoon salt teaspoon pepper cup grated cheese If frozen asparagus is used, place in boiling salted water and cook until tender. Drain. Place butter in frying pan: add asparagus tips, salt and pepper. Sprinkle cheese over top and saut£ about 10 minutes or until cheese is melted. Yield: 4 portions. Crushed Raspberries with Cream 1 pint raspberries IVi cups cream 2 tablespoons sugar (about) Wash and drain raspberries: crush. Add sugar and pour cream over them. Mix and place in refrigerator over night. Yield: 4 to 6 portions. Kidney Stew 12 lamb kidneys 2 tablespoons flour teaspoon popper 1 teaspoon salt ■1 slices bacon 1 small onion, chopped 1 cup boiling water or stock 1 cup chopped mushrooms Wash kidneys and cut out fat from center with scissors. Cut into eighths; cover with salty water and soak hour. Drain. Sprinkle kidneys with flour combined with pepper and salt. Place bacon in frying pan and cook until crisp. Remove from fat. Add onion and mushrooms to fat in frying pan and fry until browned. Remove from fat, add kidneys and fry. Add water or stock, mushrooms, onions and bacon cut in pieces. Cook slowly until kidneys are tender. Serves 6. A\ <» ■» i ,,*E AHO •A^lu«-«*v*) Mck.*c GrUU“ ^.p coW •*«. \ sfh&M «•** ^ a*; 1 bannnn. J,rT<1 GtUti» >■> b“!1?* Von*"'1' „ _»1 Quick Sett'®* j Chi" U®11* , n»n» »nli Di*"1” mnd po<*r thi® 'UC^!*lc««beTO“' coW££*UU «" * -Wok 1£ „v.up. ' . _ That, we agree, is practically sure to happen, Mrs. America—if you surprise your family with this luscious, glori ously-good Royal Gelatin dessert tonight! Its shimmery-jewel color will set all eyes dancing—and its cool, refreshing goodness is a sure fire compliment - getter! For Royal is one gelatin dessert that tastes as good as it looks! No other has its marvelous flavor depth! So stir your family to praise t with this Royal treat! ® IMPORTANT: Be sure you say “Royal” Gelatin—for flavors that are so much richer, so deliciously satisfying. You see—Royals scientifically “sealed-in” flavors reach you with all their full, fresh goodness. So say “royal” to your grocer today and see what flattering things your family will say to you tonight. 4 4 ALICE FAYE, starred ia "Lillian lussell," a 20th Cantury-Fox Produttion^^^^^ &eve*t /u je/ fit j jfttu/czJ rlf you like STRAWBERRY, RASPBERRY, CHERRY, LEMON, ORANGE, LIME, or PINEAPPLE — you’ll find your favorite Koval flavor at your grocer’s. (What a variety of gay desserts they make!) noy/u 72^*05 * "ROYAL PUDDING makes Grand ice cream!" ^ # ^JAHE (WITHERS i SlwrtA n "Hri fra* twin A." • 2M Crntwy-fu PraAvcIiM " "IT’S BELICIOVS!” Ire cream "experts” at Jane Withers’ Holly wood party agree that Royal Chocolate Pudding makes "scrumptious” ice cream. (And do they hope there's ulentv!) i J ^ ' *i HIS “IT’S SO EAST!" says Jane, between plump spoonfuls. To the regular pudding, made in a jiffy, add sugar, whipped cream — and freeze. (See recipe in package.)P.S.—Royal Puddings contain Arrowroot, the starch widely favored for child nutrition. CNtCIUTE • I8TTEISCITCI HULL*