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Anne Burrs slim figure begins with her ivise selection of meats and groceries, continues with her original approach to low-calorie cooking
By HARRIET
SEGMAN
The slender TV octress climbs the stairs to her apartment, carrying the raw materials of health and beauty — fresh fruit, greens, lean meat, poultry, fish.
-A. ISoa/ia/ty of sl Cook
"■low do you keep a husband happy ** and a feminine figure pared to slim TV size — on the same diet? Anne Burr, seen daily on As The World Turns over CBS-TV, has the answer. Her technique? No butter or fat in cooking. Are the results dry and tasteless? Not on your taste -buds! Anne's methods make delicious sense for every caloriecounter. To broil chicken, she rubs a cut-up broiler with half a lemon ("My greatest single prop is lemon juice," she says) and bastes with a beef or chicken-extract cube dissolved in a half-cup boiling water. The chicken browns more slowly this way, so cook it a little longer and on a lower shelf than if rubbed with fat. For "Burr London
Broil," Anne uses a slice of round steak, instead of the fattier sirloin, seasons it with meat tenderizer for at least an hour, then sears it in a hot skillet without fat. When done, the meat is sliced diagonally. "The secret is a good sharp knife," confides Anne. The calorie-trap with fish, she feels, is the accompanying butter, hollandaise or mayonnaise sauce. She poaches or steams fish gently in a little water, so that it stays moist and needs only lemon juice for garnish. To "sauce" veal or fish, she simmers chopped tomato, onion and green pepper until soft, or uses a can of stewed tomatoes prepared with peppers and onions. She flavors vegetables with canned or fresh mushrooms,
grated onion, buttermilk, or lemon juice. "And I always have fresh or dried mint in the house — delicious on peas and carrots." An herb collector, Anne counts on their sparkling flavor for menu excitement, sprinkles basil on tomatoes, tarragon on green salads (instead of oil dressing), marjoram on lamb and veal and chervil on fish. She rolls tiny boiled potatoes, fresh or canned, in parsley or fresh or dried dill. Dessert: Ices, fresh fruit, Jell-0 with dietetic-pack fruit. Lunch used to be a problem, with sandwiches ordered during rehearsals. Now Anne carries hard-cooked eggs, left-over chicken or sliced meat, with a small tomato, celery, carrot sticks, lettuce, a few rye crackers and an apple.
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