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Caught at a moment of inspiration. Grace Moore with Myra, her cook, and Williams, her butler. Undoubtedly the dinne menu is being planned and a decision made as to whether the wine shall be dry or sweet, and, of course, what vintag
GOOD TASTE IN FOOC
/%■■ epicurean §en$e is an
TO know good food, to have the "feeling" for it, is an important part of temperament, says a lovely lady named Grace Moore.
An epicure in high regard among the epicureans of the world, Grace takes a keen interest in the dishes served on her table. She can turn out a handsome Schnitzel with her own fair hands and has little in common with the person who says, "I don't care what I have for dinner — so long as it's food."
A sympathetic bond always has existed between the arts and the kitchen. Few great singers, composers, writers or painters have ever scorned the pleasures of the table. They have, rather, cultivated them to another fine art.
To plan the perfect dinner requires no mean skill, and to be known among your associates as a good cook is to rate a title. In France, good cooks are given the Legion of Honor, and to be a Cordon Bleu is to be a person of distinction. Jean Jacques Rousseau once said, "The love of good food is a romance that will never desert you!"
La Moore's favorite of all dishes is a Paprika Schnitzel, the
important part of tempera
iiienl." say* Orace Moore,
expounding culinary art
dish so beloved in old Vienna. is simple to prepare and is bast on a cut of meat too frequent neglected in this country becau few will take the trouble to pr pare it carefully.
Paprika Schnitzel: Select ave steak cut half an inch thic sprinkle with salt and pepper ar roll in flour. Heat butter or olh oil in a skillet, sprinkle with paprika until it is red and add tu sliced onions. Fry to a light brown. Enter the steak ar brown it well on both sides. Add gradually half a cup of thic sour cream. Cover the pan and let the steak cook slowly l< half an hour. Add a little hot water if it seems to be dry, ar serve.
The most appropriate accompaniment to this grand entn is the humble but deserving potato pancake — with its indi pensable side-kick, apple sauce.
Potato Pancakes: To serve six, pare two very large raw p1 tatoes and grate. Mix with a small chopped onion (or thn green onions), two raw eggs, one cup of flour and a teaspoon ' chopped parsley. Season with salt, pepper and a little gratt nutmeg. Fry in butter or bacon [ please turn to page 11
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