Celebrity Cookbook with Agnes Moorehad, by Johna Blinn
"I hope I cast a spell on other people in the kitchen. I like to experiment," replied Aggie, who did most of her cooking on the family farm near Zanesville, Ohio. "My mother's mother came from Dublin and was an extremely fine cook, but we didn't learn; we just admired what she did. My mother taught me how to make Boston baked beans. She always said they're filling and when you can't get anything else this will last for quite a while and she was right."
Aggie described her farm's kitchen as having "beautifil storage space, everything you can possibly think of: all the cooking accessories, blenders, broilers, self cleaning stoves that make cooking easier." However, most of her entertaing was done in her 14 room Mediterranean villa in Beverly Hills (formely owned by Sugmuund Romberg), "I give big brunches with great cheese souffles or a lobster or shellfish mousse, with a light sweet or fruit and cheese for desert. And although I don't drink very much, some people like a very light wine with their lunch."
The actress nostalgically recalled the old fashioned taffy pulls and toboggan parties of her youth, then added that "children today don't know the fun of a great sleigh ride with three or four progressive dinners where you stopped off at one house for soup, then you went to another house.
And you'd be laughing and singing and get out of the sleigh and have the entree or desert at the last house." |
