Evening Star Newspaper, October 4, 1936, Page 94

HE can perch content- edly on a stool at the “Toasted Bun” near the California airport and enjoy a Ham- burger sandwich in the company of the pilots and mechanics whogather there. Shecan*‘eatherway through the countries’ she visits — for this is how she describes her habit of trying all the native dishes wherever she goes. Or she can punch a hole ina can of tomato juice, insert a straw and feed her- self thus for thirty hours in the air. But at home when she has time, she can set be- fore you tempting dishes cooked by her own compe- tent hands. Try her waffles, taste her candy — she makes especi- atly good fudge —or get yourself invited to one of the Sunday night suppers she prepares. Then you will realize that honors in the kitchen, as well as in the air, might well be bestowed on Amelia Earhart, the comely daughter of the Middle West who was destined to become America’s heroine of the air. Hot, thin soups or cold consommé, chef’s salads of greens, fresh vegetables and fruits of every sort are great favorites on her table. * “One reason we like California so much,” says Miss Earhart, “is the abundance of the fruits and vegetables we can get.” She and her husband, George Palmer Putnam, are building a new house out there on Toluca Lake in North Hollywood, not far from the airport. “We have planned a courtyard with a little walled recess where we will eat and entertain. Our artist friends have promised to decorate the walls and then we will have them shellacked as a protection against the ele- ments.”’ in fine weather, informal out-of-door THIS WEEK ot o YES, AMELIA EARHART IS FOND OF THE FRUITS AND VEGETABLES TO BE HAD LAVISHLY IN CALIFORNIA Coler by Hanry Marks Sour-Cream Waffles If you like crisp waffles that will hold their crispness, here is a recipe which should prove satisfactory. 2 cups sifted flour 1 teaspoon baking soda 14 teaspoon salt 1 tablespoon sugar 2 eggs, separated 2 cups sour, heavy cream Mix and sift dry ingredients. Combine well-beaten egg yolks and cream; add to flour mixture, beating until smooth. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Approximate yield: 5 waffles. Magazine Section “TACE: %%ff Amelia Earhart, feminine ace of the air, takes a successful flyer in waffles and Sunday night suppers by GRACE TURNER parties are in order, with ‘‘weenies” in split rolls, large dishes of pickles, a generous bowl of butter in which to dip the whole juicy steak that makes the high point of the feast when it is broiled over an open grill. Toast, coffee, and ice cream, usually served in cones, — and the refreshments are complete. The family is partial to ice cream at many times and it appears often as dessert for Sunday night supper after a frag- rant pot of baked beans have been consumed along with a fine “SHE MAKES EXTREMELY GOOD WAFFLES,"” SAYS MISS EARHART'S HUSBAND salad, rolls and butter, and hot chocolate or coffee as the individual guests prefer. “Speaking of desserts,” Amelia’s husband interpolates, “I might say that my own infantile preference for chocolate cornstarch is responsible for the frequent appearance of that, to me delectable, dish. There’s probably been more chocolate cornstarch on our table than on any other table in the world. We like rice, too, served with cream and sugar. And baked bananas stand high in our favor, sometimes as dessert and sometimes as an accompaniment.” When they were in Hawaii, waiting for Miss Earhart to make her trans-Pacific flight in January 1935, the Earhart-Putnams lived in the well-staffed house a friend lent them on Waikiki Beach. Here the Chinese and Hawaiian cooks of the household could not do enough for the exciting guests. It was disap- pointing that these visitors did not entertain; but at least they could be regaled at table with the best the Island offered. Came, therefore, to the table one entire Hawaiian meal, to be followed in turn by a Chinese feast and then a Japanese menu. From days in Mexico Miss Earhart remem- bers with pleasure the enchiladas, chicken tortillas, barbecued lamb, beans cooked with cheese and caramel custard she had there. Though she can cook excellently Miss Earhart is candid in saying that she has little time she can afford to spend in this way. But she mentions a particular problem: “What to feed a football team or how to plan meals for a crew — these things are well known,”’ she says. ‘“But there has been little intelligent research on what to feed a pilot, who has to sit still for as long as thirty hours sometimes, and must maintain the utmost mental concentration.” The whole matter is now among the im- portant problems that will claim Miss Ear- hart’s attention in the “Flying Laboratory,” made possible for her by Purdue Universit/ where she is consultant in aeronautics. The - University Foundation arranged to purchase the plane, give it to Miss Earhart, and house it at the University's airport. Interesting Recipes are contained in “Homemade Condies and Fancy Waffles.”’ Waffles of different types lend themselves to delightful uses. 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