A Main-Dish Pie From France ,
MAIN-DISH PIE PROM FRANCE . . . heart) rru?t, delicate filling.
By CECILY BROWNSTONF.
Associated Pre* Food Editor
QUICHE LORRAINE, popult-r
In France, has been receiving ap
plause In this country. This French
dish, with its hearty crust and deli
cate filling, makes a wonderful
main course for a family lunch or
a first Course for a company din
ner.
You'll find fillings for Quiche
Lorraine vary although its custard
base usually remains the same.
One of our recipes includes onion
and grated Swiss cheese: the
other features erabmcat plus sea
sonings. Other recipes may call for
bacon, green onions, Parmesan
cheep*".
EVERYDAY QUICHE PASTRY
Ingredients; 2Mi tups sifted flour.
1 teaspoon salt, ni cup golden
shortening, 6 tablespoons cold
water.
Method; Slir flour and salt to
gether in a medium-sized mixing
bowl. Cut In shortening until
mixture looks like coarse corn
meal. Sprinkle water over mix
ture, 1 tablespoon at a time, and
mix lightly with a fork until all
flour is moistened Gather dough
into a ball with your hands and
divide in half. Roll out each half
In a circle ' s-inch thick and about
lMi inches larger than the top of
an ordinary 9 or iUti-inch pie plate.
QUICHE LORRAINE
Ingredients: Everyday Quiche
Pastry, 1 small onion (minced), 2
tablespoons butter or margarine, 4
eggs, 1 cup milk. 1 cup heavy
cream, Vj teaspoon salt, V* tea
spoon pepper, 'ii cup tin pound)
grated Hwiss cheese.
Method; Line an ordinary' f or
flli-inch pie plate with the Every
day Quiche Pastry you have rolled
out. Turn pastry edge under to
have standing rim; flute rim light
ly without flattening so It Just rests
on rim of pie plate Prick pastry
all over with tines of fork and re
frigerate Beat eggs enough to com
bine yolks and whites; beat in milk,
cream, salt and pepper enough to
combine. Heserve 2 or 3 teaspoon
fuls of this mixture; stir grated
cheese into the remaining mixture.
Cook onion very slowly in butter
in small skillet, stirring often, un
til it is wilted and yellowed; do
not brown onion. Bake pastry shell
in very hot (450") oven 8 to 10
minutes; remove from oven. Spread
[onion (with any butter in skillet)
[over Irnttom of partially-baked pas
try Pour custard-cheese mixture
over onion. Brush rim of pastry
with the few teaspoons of reserved
custard mixture. Return to moder
ate (350") oven for 25 to 30 minutes
or until silver knife inserted near
center comes out clean and custard
looks set. Do not overbake. Allow
to stand 10 minutes at room tem
perature, then cut and serve at
once.
QUICHE l)K < KABK
Follow directions for Quiche
Lorraine using second round of
rolled out F.veryday Quiche Pas
try Use cup flaked crabmeat, 1
tablespoon minced onion, and 1
tablespoon minced parsley instead
of the cheese, small onion and 2
tablespoons butter or margarine
called for in the Lorraine recipe
For the Quiche de Crabe, sprinkle
crabmeat, the 1 tablespoon minced
raw onion and the parsley over
the partially-baked pastry. Make
up tlic custard mixture as called
for in the Lorraine recipe (but
without the cheese) and pour over
the crabmeat; bake and cool slight
ly as directed In Lorraine recipe.
Argentine Women Working
For A Better Government
By JANE EADS
WASHINGTON?Women In the
Aigentine are eager to work for
good government and expect to
play a large part In their country's
general elections next year, ac
cording to Mrs. Alberto Benegas
Lynch, wife of the counselor of
the Argentine embassy.
Since coming here a year ago
with her husband and three teen
age children. Mrs. Lynch says she's
had a "wonderful lesson in democ
racy," having avidly followed our
political campaigns from pre-con
vention days right through the
? elections. Most of all, she is im
pressed with "the many activities
and interests American women
have, and they're all so feminine,
too."
Mrs. Lynch refers to the late.
Peron regime in her country as
"the tyranny:" The women in the
Argentine have long had the right
to vote, but during "the tyranny"
they had no chance to exercise
their privilege. Her husband, an
economist, is a first cousin of the
wife of Argentine Ambassador Dr.
Don Alfalfo Vichl. He worked for
23 years in the Vicchi family's
w inery at Mendoza and was its gen
eral manager and vice president
when he was called into his
country'a diplomatic service just
after the ouster of the Peron gov
ernment.
Lynch is of Irish descent. "His
mmmmm
grandmother Lynch had 50 first
'cousins of the same name." Mrs.
Lynch told me. "There are many
families of Irish descent in Ar
gentina Many of our great polo
players and blR ranchers had Irish
ancestors. There are also many
French. Italian and Swiss in our
population."
Like their parents, the Lynch
youngsters. Albert. Jr., 16. Sophia,
14, and Martin, .13, speak fluent
English.
This is Mrs. Lynch's third visit
to the United States. She was
lit when she first came here with
her father. Dr. Cupertino del
Campo. a noted landscape painter
who helped found the Argentine
American Cultural Institute and
was formerly director of the Fine
Arts Museum of Buenos Aires.
"I loved that trip." Mrs. Lynch
confided, "we traveled from coast
to coast and spent mpst of our
time in museums and art Ralleries."
No Comment
SEATTLE iAP>?An apartment
prowler's target baffled Jack Hen
sen. lie took all the feathers from
Hansen's pet parakeet.
"And the feathers were left on
the floor behind my desk." Han
sen added. "Nothing else was
touched. Who would do a thing
like that?"
As for the parakept, it wasn't
talking.
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