Even pre-electronic communication is a two-way street: Letters are answered

THE HAPPY EATER

April 03, 1996|By ROB KASPER

IT IS the '90s, and we're supposed to be more than merely "active." We're supposed to be "interactive." This is computer lingo meaning to communicate electronically. It is my understanding that to do this well, you have to be "wired" or "webbed" and maybe even "home-paged." I am none of the above.

But I do have some interesting mail from readers, about waffles, shad, and the resurgence of the fondue pot, to share with other readers. So let's get interactive the old-fashioned way, let's read letters.

From: Jacqueline Mulherin, Baltimore

Re: Column on kids eating waffles

Dear Happy Eater,

I must agree that waffles can bring a crowd together.

We too enjoy waffles on special occasions, and just seeing the top of the waffle iron rise brings expressions of "This one is mine!"

I would like to share my recipe that was originally my mother's, Vivian Davis. She was a wonderful, innovative cook. We had guests that would call us at the beginning of December to find out when we were going to have our Christmas party which would include her fresh-shucked oyster pot pie with a homemade crust. Fortunately I was able to watch and record these treasured recipes.

Vivian Davis' waffles

Serves 6 to 8

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs, separated

1 cup milk

3 tablespoons butter, melted

1 1/2 tablespoons sugar

Sift flour, sugar, baking powder and salt together. Add milk to beaten egg yolks, and stir milk and eggs mixture into dry ingredients. Add melted butter. Fold in stiffly beaten egg whites.

Eater replies: I bet that oyster pie would gather a crowd as well. When again is that Christmas party?

Slow shad

From: The Curtis Family, Baltimore

Re: Cooking shad slowly

Dear Happy Eater,

Some time ago you published a recipe for cooking shad in a moderately warm oven for eight to 10 hours, causing the bones to dissolve. Our family used the recipe with much success.

Unfortunately, the recipe has been misplaced and the shad are running. Indeed there are four in the fridge at present. Please send us that recipe.

Eater Replies: I found two recipes that call for cooking the shad 5 to 6 hours. One with ketchup, one with stewed tomatoes.

Mary Ross' White Hall shad

1 shad, scaled, gutted, head and tail off

1 onion, sliced

1/2 to 1 cup ketchup

salt and pepper to taste

Place shad in roasting pan with lid. Put onion slices in fish cavity, pour ketchup on top of shad, add enough water to cover bottom of pan.

Bake in covered pan in 275 to 300 degree oven for 5 to 6 hours, basting every 45 minutes with ketchup and water. Add water as needed. For last 2 hours, baste with pan drippings. All small bones melt, larger bones chew like sardine bones. Only the backbone presents a problem.

Kaye Blundell's Chestertown shad

2 quarts stewed tomatoes

1 onion, sliced

2 potatoes, cut up

1 to 2 stalks celery, sliced

1 to 2 tablespoons chopped parsley

1 shad, scaled and gutted

Combine first five ingredients in a bowl. Stuff cavity of scaled, gutted shad with some of the mixture and tie closed. Bake at 350 FTC degrees for 5 to 6 hours in covered roasting pan, occasionally spooning remaining mixture over fish.

Fondue forever

From: Stephanie Eney, Baltimore

Re: Column on the rebound of fondue

Dear Happy Eater,

I felt compelled to respond to your article on the resurgence of fondue. We planned an anniversary dinner for my in-laws a month ago and I pulled out an old recipe for fondue which I have had since the early '70s. We didn't know we were going to be so "in style" with our choice.

The recipe came from a high-school home economics class. They got the recipe from a newspaper article. I felt compelled to send it along to you.

Three cheese fondue

Serves 6

8 ounces cream cheese, cubed

8 ounces sharp Cheddar, shredded

8 ounces aged Swiss cheese

4 tablespoons flour

1 1/3 cups white wine

2 2/3 cups water

dash of cayenne pepper

1/8 teaspoon garlic powder

Pour water into cooking pot. Toss cheeses with flour. Pour wine into pot and heat until bubbles rise. Gradually stir in cheeses, by handfuls, stirring with wooden spoon until cheeses are melted. Beat with whisk to blend smoothly, adding garlic and cayenne if desired, transfer to fondue pot. Cut a loaf of sourdough bread into cubes, dip into heated cheese mixture.

Eater replies: June, the wedding month, is just around the corner. I am thinking of dusting off some of the fondue pots that my wife and I got at our '70s wedding, and give these old pots as "stylish" new presents to the brides and grooms of the '90s.

Pub Date: 4/03/96

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