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By ''THE BOOKWORM7,— ■ — — — - \ i'|'EA is rationed, and expensive.We brew, a pot. and thereafter ft throw out the leaves. I his, accord- 11 ing to lies Brody, is needless ^ waste. “Pour the tea off the leaves r after three or four minutes.” says * he. “and preserve them for the next f day. adding a few fresh ones.” 11 Coffee grounds, too. “need never be v thrown out. After they have been used once they may be dried on a hot stove or in the air. and with a . little fresh coffee added, another * pot—nearly as aromatic as the first —may be made. Perhaps it might a be tried when visitors not very neat J to our hearts are due.At this point an explanation is clearly called for. since fears may arise that The Bookworm, temporarily disordered, has bored his way into the wrong column, and is about to compile a collection of tl household hints. Such is not the S case, nor is this the prime concern of lies Brody, from whose book. 1 “On the Tip of My Tongue,** our n quotatioqs have been taken. They a appear right at the end of that h book, when he has something to say f on the text: “It is well known that F an American housewife's garbage * would feed a whole European fam- v ily. The refuse would make sub- f stantial meals. The waste of edibles. ' in the average American family’s *■' kitchen is amazing.” Probably not f so much in Australian kitchens. s where the lavishness of America is * not enjoyed, but we may have F something to learn. And one can- ^ not help wondering whether hard- c pressed Britons are applying these n “saving” devices, not to mention e the other uses of “refuse** indicated * by Mr. Brody. rA Hungarian. Mr. Brody is now F a writer in America, writing for a Americans, and his references to f European practice are pre-war, not ,! to the famished continent of today. a i He tells you how to make delect- s able dishes with such items of ? garbage” as stale bread, rancid butter, sour milk. etc.. but for fur- 1 ther details you must acquire the c book yourself. Chiefly it is about food and drink and cooking with* out regard for the plight of the hap^ J less un-American world. It is * packed with recipes, also with bits ' of history and literature, personal a experiences, entertaining anccdotcsvc(! s tS *r li iDr BULLER MURPHY.| According to globe-frofter Edgar I Laytha, she hos the best kitchen ;in Australia. I *and odd hits of information. Call| it a cookery book if you like, but it is a more than ordinarily readable and amusing one. with very much a flavour of its own,Mr. Brody has travelled far and wide and his range of recipes corresponds. There are even a couplc of Australian ones—“Australian Goose ’ and Australian Duck** fmeaning in each case lamb)-- * which come, he tells us. from Dr. .f Deborah Buller Murphy, “who. according to globe-trotter Edgar l-aytha. has the best kitchen in _ Australia.** Others come from famous restaurants and hotels, from private homes, and other sources, and they range from the esoteric and exotic to the sort that you and 5 I might have a try at preparing in our kitchens. All is strung on a J thread of bright, amusing and in-!* structive chatter from Mr. Brody. * the liveliest of companions, with r whom, one feels, it would be a joy ! to explore the pleasures of the pal-1 ate. .so great is his enthusiasm and knowledge and at the same time * so wide his taste. a“You cannot ignore the digestive tract when you are reading hi*- f tory.” Mr. Brody remarks, and goes r on to tell us that Cromwell was j suffering from acute indigestion : when he ordered the beheading of Charles, and that Charles IX of France was plagued with chronic constipation when he instigated the St. Bartholomew massacre. Massenet. the famous French composcr. was a great gourmet, and when he first visited Italy relished particularly some fried fish. ”Hc was proudly shown the oil in which the food had been prepared—it was three years old. The older the oil the better the Italians like it-**Wide Tastes.We remarked a moment ago on Mr. Brody's wide tastes. “I don't) jsee anything wrong with eating the flesh of the horse, one of the cleanest and most fastidious creatures in the animal kingdom, not excluding ourselves. One of the greatest gastronomes and culinarv writers the world has known. Dr. Leipoldt. wrote in his ’The Belly Book': ‘Equine flesh is nourishing and extremely palatable.' And the words of Dr t eipoldt arc backed up bv the shout* of millions who cry fcii salami—salami—which is nothing but horse meat with some donkev meat and a little pork added.** And fun her down the page comes a story about horse-meat to hack his claim that “taste js based on ps chological factors, and what you don't tell people doesn't hurt them.”However, should you be contem plating an experiment, note that “as with asses, horses shouldn't be more than three or four jears old. even though it is maintained that horseflesh doesn't get tough with age I he arch-gourmets of Europe, however. say that the best and most easily digestible meal in the world is that of a coll which hasn't vet been weaned. There is no meat more cherished in Europe.N’aturalh. there i«- a chapter on wine, and the place of wine in cooking. (“Cooking vsnh wme glamour ises a dish.' It s like a make-up foi a woman.” Champagne “does not get better as it grows older. It comes of age when it is around nine years old. and you should not go back further than twenty. It is taking *lt;*o much of a chance.”.I.ouis \|Y *‘r.ircly drank any thing else in his life but the famous sparkling wines. ... In IW»f u deputation from Rhcims came to see the great king in the palace of Versailles. ‘Sire,* said the leader of the deputation, ’we offer vou out wme. our pears, our ginger bread, our biscuits, our hearts, and ——*• Louis XIV cut him short I Well, where is the wine?’Uivnute01*7 fTOm ,he* PiTlt Ut*nrr
Newspaper Details
Perth West Australian
Perth, Western Australia, AU
Sat, Apr 05, 1947
Page 12
Full Page
Clipped by
Anonymous
USA 24 Nov 2019
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