Readers Write to Paddleford

Source: Clementine Paddleford, "Reader-Spotted Places From 4th St. to Maine," New York Herald Tribune, January 2, 1960

Names mentioned in this article:

Mrs. D. Burstein, Bronxville
Helen Seitz, worked at the New York Herald Tribune
William A. Johns, Upper Montclair, NJ
Mrs. Harold Rapp, Whitestone--won the Mrs. New York City Eats Out title
Mrs. A. P. Boleman, Virginia Ave., NYC
Mrs. Robert Noir
Sally Winfrey, Englewood, NJ
Norman Wilner
Ruth Steu, State College, PA
Ron Valline
Don Strong


Source: Clementine Paddleford, "Squeri's Is Family-Run, Prices Are Moderate," New York Herald Tribune, January 9, 1960

Names mentioned in this article:

Enrico Squeri
John Squeri
Mrs. H. Stuart McEcken, Brooklyn
Michael Wayne, Old Homestead Restaurant

Tomaldo's

Source: Clementine Paddleford, "Tomaldo's Soon to Start 15th Year on Third Av.," New York Herald Tribune, February 6, 1960

Names mentioned in this article:

Thomas Luciani
Frank Agarini, chef
Guido Labati
Bruno Signorini, bartender
Richard Rattazzi

Jellies Are Mealtime Magicians

Source: Clementine Paddleford, "Jellies Are Mealtime Magicians," New York Herald Tribune, February 4, 1960

"Jewels in crystal jars shine on supermarket shelves.  Here is the ruby glow of currants' bright juice turned into a clear, translucent jelly.  Note the amber of peach in a rich preserve, the coral pink of apple, the sapphire blue of the grape.  There are as many jelly jam gems as there are fruits, and in every glass a promise of mealtime magic.

"Bring jelly, jam or preserves to the table for a sparkle of color, for flavor contrast, to provide added energy.  Captured sunbeams in every jar reminding one of the drone of bees and lazy summer hours.  Buy sunshine to brighten appetite when the winter skies are gray and the meal looks dreary."

Names in Paddleford's Articles

Source: Clementine Paddleford, "Ex-Waitress a Partner And Le Gourmet Thrives," New York Herald Tribune, January 23, 1960

Names mentioned in this article:

Annie Hankala
Adrian Cezanne
Mathew Jam
Hank Hankala


Source: Clementine Paddleford, "Authentic Indian Food Is the Karachi's Pride," New York Herald Tribune, January 16, 1960

Names mentioned in this article:
Ahamad Meah



Source: Clementine Paddleford, "Little Herring Big Business," New York Herald Tribune, January 27, 1960

Names mentioned in this article:
George Heller
Victor Heller


Source: Clementine Paddleford, "The New Weston Turns Tea Time Into an Event," New York Herald Tribune, January 30, 1960

Names mentioned in this article:
Olga Goodman, W. 96th Street, NYC
Ann Stratford, Pompton, NJ
Arthur T. Knowles, NYC

Scottish Cream Scones & Oat Cake

Source: Clementine Paddleford, "Dishing Up a Bit o' Scotland," New York Herald Tribune, January 21, 1960

Scottish Cream Scones

2 cups sifted flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs. beaten
1/2 cup light cream, about

Sift flour, sugar, baking powder and salt together.  Cut in 5 tablespoons of the butter.  Combine eggs and cream; stir into dry ingredients until mixed.  Shape in to a round; divide in half.  Roll each half into a round 6 1/2 inches in diameter.  Cut in quarters.  Place on greased baking sheets.  Melt remaining butter; brush tops of scones.  Bake at 425 degrees F. for 15 minutes or until light golden brown.  Yield: 8 large scones.


Scotch Oat Cake

1 cup sifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick rolled oats
1/2 cup butter or margarine
1/4 cup milk, about

Sift flour, sugar, baking powder and salt together.  Mix in rolled oats.  Cut in butter thoroughly.  Add milk gradually, stirring until a dough is formed.  Roll dough on lightly floured surface to 1/8 inch thickness.  Cut into 4 inch rounds; cut into 4 triangular shaped pieces.  Place on greased baking sheet.  Bake at 375 degrees F. for 12 to 15 minutes or until lightly browned.  Yield: about 2 dozen cakes.

Bacon

Source: Clementine Paddleford, "Flatter the Plate with Bacon," New York Herald Tribune, January 14, 1960

"Among the famous duos of history, Adam and Eve, Paris and Helen, Anthony and Cleopatra, Tristan and Isolde is bacon and eggs meeting daily in sunny harmony at the breakfast table."


Bacon Chowder

8 strips bacon
1 medium onion, thinly sliced
1 can (1 pound) cream-style corn
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper

Pan fry bacon until crisp. Place bacon onto paper towels to absorb the grease.  Pour most of the bacon grease out of the pan and dispose of properly.  Cook onion in remaining drippings.  Stir in corn, milk, and seasonings.  Simmer 5 to 10 minutes.  Serve chowder topped with crisp bacon pieces.  Yield 4 servings.

Carol For Clementine Or, A Paean To Paddleford

Clementine Paddleford often inspired people to write poems about her.  Here is a poem written by Tom Weatherly.

Oh, Clementine, Oh, Clementine,
You're gastronomically divine;
Each morning on the dot of eight,
I place your column by my plate.

And, as I munch my Shredded Wheat,
I read your tips on things to eat.
Fie, what a mundane thing to say,
I mean I'm carried quite away.

I love your lurid, limpid prose,
Writ to the way a parsnip grows;
But, better still I like the zing
You give to every chewy thing.

On bread and cheese and cakes and ale
You always make a gaudy sale;
So here's to you, sweet Clementine,
The girl with whom I yearn to dine.