We are especially interested in view of the fact that we butcher about two prime steers a year. I would like to be able to get this type of cut from our beef.
HENRY C. GREENE
•Mrs. Mabon recommends sirloin for the steak au poivre, but porterhouse would do, provided it is at least two inches thick. Steak Chateaubriand is a standard cut from the steer; it is the thickest part of the filet.—ED.
Those apples pictured on your November 10 food page have got my taste buds tingling. I'm an apple eater from way back and have eaten as many as a dozen a day when I was a boy. That was back in the '30s when apples were so cheap, even down here in Texas, that we bought them by the bushel.
Having never seen an apple on a tree, I've often thought of spending a vacation in apple country when the apples are ripe.
R. J. LEDDY
I suggest that you stick to sports reporting. It is more than inconvenient to be in the middle of making a ravishing dessert only to find that sugar in an unspecified amount is required for the apple pan dowdy. Of course, we could blame it all on the "nice old lady from Whitinsville, Mass."
The weekend I tried to make your variation of apple pan dowdy I was stumped. Please tell me how much sugar to add for the dowdy part.
If that is the manner in which Mary Frost Mabon treats good venison (FOOD, Nov. 3), she would never be allowed to light the fire in any of my camps.
JAY J. SMITH
•Mr. Smith is hereby invited to tell us how he treats good venison.—ED.
GRAND PRIX RACING: BIRTH OF A CHAMPION?
Your article concerning the recent ruling to limit the displacement of Grand Prix racing cars to 1.5 liters (Who'll play follow the liter?, SI, Nov. 17) prompts me to observe that the average speed that can be attained by the 1,500-cc. car on a fast track is not so slow as to be devoid of challenge. Furthermore, it may result in the emergence of a new championship car.