Chez Lucy: A Cookbook

FROM THE PUBLISHER

From the Author

I owned a restaurant in Georgetown, Washington, D.C. which was fairly successful until one day when someone asked me why I hadn't named the restaurant after myself. I didn't have a good answer and I got to thinking about it and changed the name to "Lucy's and what a success it was. One day I recognized Mr., LM. Pei sitting at one of my tables with three other guests and I went to introduce myself. Mr. Pei said that he came especially for my deserts. I sent him a tray of them. My best selling dessert was Plum Cobbler made with fresh fruit: Here is the recipe from the cookbook

Fresh Fruit -Cobbler, This Put My Restaurant On The Map (my creation)

Place your choice of fresh fruit in chunky slices in the bottom of a loaf pan which has been greased. My favorite is damson plums (italian plums) or green apples and strawberries. Canned sour pitted cherries are also good. Sprinkle with fresh lemon juice liberhii2h~along with 1/2 cup of sugar that has been mixed with 1/2 teaspoon of cinnamon. Make the following topping and crumble over the fruit by pulling it into bite size pieces with your fingertips. Cover fruit completely: Bake in a fast oven (450) for 14 minutes like you would bisquits that are golden brown. Best served warm with the ising chilled.

Topping

3 cups flour 3/4 cups brown sugar 1 1/2 cups quaker oats 2 teaspoons baking powder Mix these dry ingredients together with a spoon, then add in chopping strokes 3/4 cups of oil. until all the oil is absorbed. Add water just to moisten and allow the pastry to be held in the fingers without being too sticky, knead lightly with fingertips and crumble over the fruit and bake.

Sour Cream Icing Use On Top Of Cobblers And Crepes (my creation)