Radio mirror (May-Oct 1935)

A LA RADIO MIRROR's kitchen hostess, Mrs. Simpson, personally interviews the radio stars to find out what their pet dishes are. If you want to know the favorite dish of your favorite star, write to Mrs. Margaret Simpson, in care of RADIO MIRROR, 1926 Broadway, New York, enclosing a selfaddressed stamped envelope. Watch this departmentfor your answers. OISHES for summer entertaining?" Cobina Wright, whose social background has made her as accomplished a hostess in private life as she is to her radio audience, smiled as she repeated the question. You have heard her on the Columbia networks, "Your Hostess" program, on Monday afternoons at 3:00 P. M. EDT. "The answer is fairly obvious, isn't it? Something that piques the appetite, something out of the ordinary, and something cool. "One of the first dishes that occurs to me, and it's one that I have served successfully any number of times, was taught me by the composer, Puccini, while I was visiting in Italy. "For it you need ham, a ham that is more thoroughly smoked than the kind you usually buy. I don't know if there is an American name for this specific kind of ham, but the Virginia hams cured with hickory smoke have the flavor I mean. "You slice this — or really, I should say, shave it. It must be cut very, very thin. And you serve it with melon. That yellow Persian melon, or for that matter, any kind of melon, very cold. "And if melons aren't available, or for some reason you or your guests don't like them, these slim shavings of raw ham are delicious with crushed fresh grapes." Italy made Mrs. Wright think of another dish — one that she says is good in summer or winter. It is called gnoccbi and it is nothing more nor less than dumplings made with potatoes beaten to a fluffy lightness and combined with flour. They are more feathery and delicate than dumplings made with a straight flour pastry. "They are shaped to look something like slightly oversized shrimps," Mrs. Wright explained. "And they are served with a white sauce. The basic recipe for this may be varied to suit your taste — seasoned with cheese for example, it is delicious." Mrs. Wright's eyes were twinkling as she paused. "While I'm talking about Italy — I can't help thinking of something funny that happened there. I was married then to Owen Johnson, the writer and son of the American ambassador. COBINA WRIGHT By MRS. MARGARET SIMPSON Cobina Wright, who is always entertaining, gives you some grand recipes for cooling summer dishes. She's on Columbia's "Your Hostess" program. Turn to page 50 — 3 o'clock column. "We were in the country, and I had asked a number of guests to dinner. And then my staff walked out on me. There was no one to get dinner so we decided to do it ourselves, each one cooking his favorite dish. "When I was asked what I would contribute, I said that I knew how to make something delicious. It consisted of tomatoes, pepper and onions. "'How do you cook them?' asked a doubting Thomas of a guest who didn't believe that I knew anything about the behind-the-scenes part of entertaining. " 'You slice the tomatoes,' I answered, 'and the peppers and onions. All rather fine. And then you put them in a dish and put some water on them.' "'Well, what next?' the same guest pursued. 'You put them on the stove and let them do what they do.' I answered firmly. "Later I found out that I'd stewed them, but they tasted just as good when I didn't know the proper culinary term." RUMMER entertaining isn't complete without something special in the way of a drink. And Cobina Wright had a suggestion to make about that which is simple enough. You shave ice very thin and fill a tall, highball glass with it. And then you pour tea, or coffee, or orangeade, or anything you like over it. You sip it slowly — it's almost like eating a sherbet, Mrs. Wright said — and when you have finished you are at least twenty degrees cooler. "That's almost enough food for a whole summer, isn't it?" Mrs. Wright laughed her infectious laugh. "But perhaps I'd better mention salads. They're so cooling! "One of my favorites is very simple. It consists of a large bowl of water cress, washed and crisped in the refrigerator. Over this you slice cucumbers, very thin, and serve with French dressing that has had a slight acquaintance with a clove of garlic." There are innumerable ways of making refreshing salads and cooling drinks for the hot summer days. I have several recipes that will delight your family on a particularly sweltering day. Just send a self-addressed, stamped envelope with your request to Mrs. Margaret Simpson, Radio Mirror. 1926 Broadway, New York. 49