Evening Star Newspaper, April 21, 1940, Page 99

ident of a successful national lighting-fixture business, always \ connoisseur of food, and specialist oday in smoked turkey, retired from )jusiness life. The first time he was oaxed back to his alma mater, William ind Mary College, to act as financial issistant to the president of the col- ege. Two years later he brganized he government’s resettlement project it Hightstown, New Jersey. Then in 1934 Max retired again, ought a farm near Ossining, New {ork, remodeled the old house, part f which dates back to 1750, and ettled down to be a gentleman prmer. . This time it was his delight at scovering smoked turkey that got im working again, without, however, iprooting him from his farm. He was aving himself a day in New York lity and lunching in a famous old astaurant, when he tasted smoked urkey for the first time. “l wanted to get some for use at ome,”’ Max says, ‘‘but the manager rouldn’t tell me where it could be ot. So I inquired everywhere and Tmcs Max Blitzer, formerly pres- THIS WEEK MAGAZINE TO PLEASE A MAN’'S PALATE Try this with smoked turkey — or plain chicken Hewitt & Keene Max Blitzer of smoked-turkey fame gives us some unusual recipes by Grace Sevrner finally someone told me of an old man not far from my own farm who smoked turkeys occasionally. He was a butcher who had learned the process ‘in the old country.” He only smoked a turkey now and then, and it was a long time before he would smoke one for me, still longer before he would go into business with me.” As yet, the business which Max has developed could not be called more than self-sustaining. But he believes that in another several years it will prove lucrative as a small family business which his two sons may well like to own and run. To date there are very few people smoking turkeys. ““As far as we have been able to find out,” Max says, ‘‘there is a man in Texas who smokes a few each Christ- mas and gives them away; there are a couple of places in Virginia where they smoke turkeys; and there is THIS NEW SALON NAIL POLISH Will Wear Longer THAN ANY POLISH YOU'VE EVER WORN 0r Your Money Back @® Try the new Cutex Salon Polish—at our risk! If it doesn't stand up under the' daily wear and tear Better than any polish you've ever used—simply return the bottle to us andwe will cheerfully refund the origi- nal purchase pri¢e! (Offer good in 1940 only.)"' Get the new Cutex Salon Polish today. y new CUTEX | Salon bk Northam Warren Corp. 191 Hudson St., New York one large cancern that is beginning.” Meanwhile, Max is leading the good life, with a business to interest but not burden him, his own soil of Pines- bridge Farm under his feet, time to entertain his friends, to identify him- self with a number of gourmet socie- ties, specialize in an herb garden, and indulge in his hobby for cooking. Like many men there’s nothing Max likes better than to cook and eat his own steaks. “‘I salt the steak, grind pepper over it, and then scrape onion juice over it. I do this while it's lying on the platter it’s to be served on,” he says. “The reason? Part of the onion juice remains on the platter and when you plop the finished steak down onto that, a bit of the juice runs out and mingles with the onion juice, and the result is very wonderful.” Another recipe by which Max swears is his particular version of bouillabaisse. We have tried out Max’s recipe and it is indeed a very good one. Bovillabaisse 134 pounds fish 1 large onion, sliced 1 leek, sliced 2 cloves garlic, crushed - 14 cup salad oil 2 tomatoes, chopped 1 bay leaf Pinch saffron t 2 teaspoons salt 14 teaspoon black pepper 1 quart boiling water 1 cooked lobster or crab in shel 6 clams in shell : i 14 glass white wine 6 slices French bread 2 tablespoons butter or shortening 1 tablespoon chopped parsley Use several kinds of fish such as haddock, snapper, bass or flounder.: Clean fish and cut in small pieces about 2 inches in length. Cook onion, leek and garlic in oil about 10 min-: utes, stirring frequently. Add fish,: tomatoes, bay leaf, saffron, salt, pepr: per, and water, and bring to a boil. Cover and simmer about 20 minutes:- Cut Jobster or crab in pieces and add.; Wash clams and add. (The cooking will open, them.) Stir in wine and cook 5 to 10 minutes longer, or until well heated. Arrange fish in hot soup tureen or bowls; add bread that has been fried in butteror shortening until crisp. Desserts Men Like Men love sweets if you give them the right masculine touches. This leaflet gives recipes that have met with men'’s hearty approval. To get it, send a three-cent stamp (to cover the cost of mailing) with a request to Grace Turner, Service Depariment, This Week Magazine, in care of this newspaper. Pour unstrained soup overall. Sprinkle with parsley. Yield: 6 portions. Very good also, and endowed with great appeal to masculine appetites, is Max’s recipe for Paradise Beef. Paradise Beef 2 pounds round of beef, cut in small pieces i 2 tablespoons flour 2 tablespoons butter or shortening 2 large onions, sliced 1 clove garlic 14 teaspoon salt 1¢{ teaspoon pepper 1 cup hot water (about) 1 (No. 214 can) sauerkraut (approx- imately 334 cups) Dust beef with flour and sauté in butter or shortening 5 minutes or un- til slightly brown. Place beef, onion, garlic, salt and pepper in a heavy pan; add enough hot water to cover bottom of pan. Cover and cook over low heat about 25 minutes or until meat is almost tender. Then add sauerkraut and cook 15 minutes longer. Yield: 6 portions. Finally Max gave us a recipe for a very de luxe dish of cold Pinesbridge- Farm smoked ‘turkey. Smoked Turkey av Pinesbridge 8 large shucked oysters Salt and pepper 8 slices white meat of smoked turkey 134 cups tomato aspic jelly 1 cup mayonnaise 2 tablespoons tomato paste Large ripe olives Turn oysters and liquor into small pan;. sgason with salt and pepper, and heat about 3 minutes, or until edges curl. Cool. Cut slices of turkey about {4 of an inch thick. Arrange turkey slices on a round platter; place one oyster in the center of each slice. Melt 13 cup of the aspic jelly, and when beginning to thicken spread over turkey and oyster with pastry brush. Place in refrigerator for about one hour, ‘or until jelly is firm. Mix may- onnaise and tomato paste thoroughly. When ready to serve, pile in center of platter and top with a ripe olive. Decorate border with remaining aspic — Protects and Preserves the Finish _-Trust.Simoniz to save your car's finish? and- make it last longer! Nothing else gives the finish'such lasting protection! Simoniz stops all weather, dirt, and the sun’s - rays from dulling and destroying '\ the lacquer or enamel. To make dull cars look new again, use the wonderful Simoniz Kleener. It checks finish decay. Restores by scientific cleaning all the natural lustre and color your - car had when new. Try Simonizing the modern way. Millions say it's marvelous. “'So quick! So easy!”’ THE SIMONIZ COMPANY, 3. "CHICAGO, U.8.A. 19 jelly which has been cut into cubes and with ripe olives. Yield: 8 portions. 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