Evening star. [volume], May 19, 1946, Page 18, Image 95

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
^&iUkijLar*A &».
■HaMnu's'BiyasCf
1’his exquisite scene naturally reminds you of the days when Dole
Pineapple Juice was always available. Happily those days of abun
dance are returning. How pleasant, then, to contemplate the time
when you and your family can always have Dole Pineapple Juice
. . . the true, unsweetened juice of sun-ripened pineapples.
The HAD flower, sometimes called the
wild or sea hibiMs, portrayed here by
Lloyd Sexton of Hawaii, is often found on
the banks of streams and coastal pools.
d
He splurges his talents on the daily specialties
UN’s Honor Dishes
BY CLEMENTINE PADDLEFORD
From the chrf-in-charpe
conies a parade of recipes
All-American fare features the menus.on
L the cafeteria counters where the United
Nations delegates and staff are dining at
UN Headquarters in New York. All but
one dish daily, that is the honor dish of
the day, served as a hand-shake across the
dinner plate of the nations.
The Chef7* Idea
This was Dirk Eykelhoffs idea, the EXitch
American chef, food supervisor for the East
ern Operating Corporation in charge of
catering the victuals for this history-making
event.
“Peace in our time,’’ Dirk believes,
depends in part on better gastronomical
understanding between the nations of the
world. Why not honor each delegate, in
turn, by a dish of his homeland? And that’s
just what he did.
Today the bigos of Poland, tomorrow
hamburger scones out of Australia, next the
chicken with okra of Egypt, the tamale hot
pies of Mexico or the shrimp pie of Brazil.
Otherwise the foods are strictly American,
the food planners believing that delegates
from afar would like to eat as we eat. Sec
tional foods get the limelight: Creole Gumbo.
Boston's baked beans and her famous brow n
bread, chili dishes of the Southwest, batter
fried chicken as it’s done in Dixie.
Shavetail to High Hat
Born m Amsterdam some 40-odd years
ago, Dirk started at 18 to work his way up
the kitchen hierarchy from a mere shave
tail to high-hatted chef. In 1926 he came to
America and cooked on private yachts, next
at fashionable clubs. On the side he taught
others cooking. He needed side jobs as his
family increased — four boys and a girl
take considerable dough - and we don't
mean pastry.
As a sideline to cooking, he went in for
fancy-work, the kind executed in sugar, gum
arabic and marzipan. In 11 years he lias
won 15 prizes for his exhibits at the annual
hotel slrow held in Manhattan's Grand
Central Palace.
At the UN kitchen there Iras been little
chance to show off his skill, for right from
the start it was decided, and wisely, that
it wouldn’t be in good taste to splurge with
half the world hungry.
But a chef must do something deserving
of his title. The dishes of the nations offered
outlet for his talents. The foreign series led
off with Hunter’s Stew. Jachtschater. of the
Netherlands.
‘‘I grew up on this mixture.” Dirk said.
It must be good for growing boys. Dirk's
a six-footer.
Jachtschoter
(Hunter's Stew- Netherlands*
6 tablespoons of butter or margarine
'i pound onions, sliced
1 pound green, sotir apples, sliced
21 ■> pounds cooked potatoes, sliced
3, pound cooked beef or pork, sliced
Salt and pepper to taste
Nutmeg
2 \A cups meat gravy or stock
} j cup buttered bread crumbs
Melt three tablespoons butter in heavy
skillet and add sliced onions; saute golden
brown.
Remove the rings, melt remaining butter
and saute apple slices. Take heat-proof cas
serole and lightly turning, careful to prevent
breaking, layer with one-third of the pota
toes, one-third of meat, one-third of onion
rings and one-third of the apples. Season
with salt, pepper and nutmeg. Repeat layers
until all materials are used. Pour over meat
gravy or stock. Top with buttered bread
crumbs and bake in a moderate oven
t350cF.) for one hour. Yield: 8 portions.
Australians love their individual meat