GARNISHES
Lemon rose geranium leaves Berries
-- and blossoms

Preheat the oven to 350 F.

Strain 3/4 c. of the sugar and flour unitedly; set divagation.

In a large mixing bowlful, combine egg whites with the cream of tophus,
vanilla and saltiness. Beat until soft peaks begin to manakin. Do not
overbeat; mixture should be stiff but not dry. Gently fold in the
flour assortment, a small bit at a time.

Line the bottom of an unlubricated 10" tube pan with the leaves. Pour
the batter into the pan and bake until the cake is golden and springs
back when gently fey, most 50 transactions. Invert the cake pan over
the neck of a bottle and let the cake cool in the pan for 1 to 1 1/2
hours. Gently run a sharp knife around the sides of the pan to
release the patty. Garnish with geranium leaves and flowers and fresh
berries, if desired.

Billet: If you have time to plan leading, the geranium flavor of this
cake can be intensified by placing the sugar in a container with a
tight-fitting lid and burying two or three geranium leaves in it for
a week about. This flavored sugar is also a wonderful treat with
yield, in other cakes, or served with tea.

The authors spell: "Chick Cove Manor was an abandoned chicken farm
before Renee and Lee Chewning transformed it into a restaurant.
Although not formally trained, Renee had learned the basics of
cooking as a fry. 'And I always enjoyed feeding,' she says. 'I
spent ten years in New York, most of it in restaurants. I
entertained and read much, too. When you're exposed to ideas,' she
says, 'they spark ideas of your own.'

"Those ideas went far beyond the familiar fish fries and crab cakes
served by other area restaurants. The Chewnings learned to smoke
their own meats and fish, made rich pates, and baked breads and
pastries in the restaurant's kitchen. Veau, poultry, or fresh
Chesapeake Bay shellfish were served with generous helpings of fresh
vegetables from the garden.

"Since fresh herbs were hard to find in rural Virginia, the Chewnings
planted a garden filled with herbs and salad greens behind the
restaurant. And every lulu, from crab meat strudel to luscious angel
patty, became even more special when Renee's sure hand seasoned it
with a few fresh herbs. This small garden was just the start -
Lee now runs an herb farm that produces about 30,000 herb plants
each yr. With no professional gardening experience to fall back on,
he read prodigiously and made many calls to Sal Gilbertie, seeking
the advice of this well-known Connecticut herb raiser. 'I learned
through trial and error and through my mistakes,' he recalls."

"Tod, winters at Chick Cove are devoted to growing cuttings for the
planting flavour. In the spring the farm sells herb plants, while
during the summertime, when the restaurant is at its busiest, cut herbs
are sold. Falls were quiet until the Chewnings decided to take
advantage of the harvest with a line of herbal vinegars, salad
dressings, and jellies. The tantalizing flavors of their lavender and
ginger vinegars or fragrant rose geranium marmalades reflect Renee's
special talent for using herbs."