It would seem that the nation's Junior Leagues are competing to see which can produce the handsomest cookbook. This is a distinguished entry, boasting heavy, glossy paper and photographs of Washington D.C. structures and gardens. Some of the photographs are by Fred J. Maroon, who illustrated the impressive Jean-Louis Palladin cookbook.
This is a pleasing collection of recipes, and the list of 13 "final testers" indicates that the reader is not being exposed to nice sounding but untried recipes that may lead to disaster.
The food reflects the region--four versions of crab cakes, for example--in addition to international foods and such popular American dishes as fajitas. The desserts sound wonderful. Highlights are an apple pie with pecan crumb topping, a whipped cream pound cake and Vermont apple cobbler made with gingersnap crumbs.
CREAM OF BRIE SOUP
(From "Capital Classics: Recipes From the Junior League of Washington")
1/2 cup chopped yellow onion
1/2 cup sliced celery
1/4 cup butter
1/4 cup flour
2 cups milk