Evening star. [volume], April 05, 1948, Page A-12, Image 12

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Readers’ Clearing House
FEEDING PROBLEM.
<From R. 0. B„ Washington.)
Tor Mrs. W. E. P. I think most
mothers at some time or other face
the same feeding problems as you
have with your 9-month-old son. I
had a similar problem with my son
who is now 10 months did. He flat
ly refused to eat the chopped baby
foods at 8 months even though I
had patience and tried to give him
time as my doctor and nurse sug
gested.
Finally I decided that I had to do
something so I bought the strained
meat soups and thinned them with
water and sometimes milk.. In the
meantime I toasted a slice of bread
and dipped a small piece into the
soup and offered it to the baby.
This he accepted. Gradually I
broke the toast into the soup and
offered it to the baby in the spoon.
Then, too, I added a small amount
of this soup into the chopped vege
tables along with the toast. The
baby liked this also.
At my husband's suggestion we
now give the baby fresh fork
mashed vegetables from the table.
'We also give him meats such as flsh,
lean ground beef, chicken and ten
der liver. Recently I found that the
baby will eat the vegetables and
meats mixed together. (I don’t do
this often.)
Now we buy junior size fruits,
diced meats and a few vegetables.
In his cereal I grate the yolk of
an egg and add a little fruit. He
/ particularly likes bananas in his
cereal.
If you find a food that the baby
likes very much put some on the
tip of the spoon along with some
thing less liked and he might take
It as my baby did.
_
(From Mrs. W. I. C., Cheverly.)
In regard to the feeding problem
you have with your 9-month-old son,
perhaps I can help with the sug
gestion that you decrease the
amount of sweetening in his for
mula. gradually, of course. My 9
month-old son suddenly went off
solids, after having taken well to
them, and after I cut down (1 tea
spoonful a day) the dextri maltose
to Vt of what he was getting he
again eats solid foods eagerly. I
got my suggestion from a small
pocket size book on baby and child
care which sells for 35 cents at any
drug store and I recommend it most
highly. Mine has served me many
times and always accurately. The
title is “The Pocket Book of Baby
and Child Care” by Benjamin Spock,
M. D., It Is excellent.
A suggestion for removing scratches
quickly on mahogany furniture.
Crush a walnut meat and rub the
oily substance into the scratch with
finger tips until scratch disappears.
Allow it to stand a while, remove
excess with dust cloth. This does
not stain the edges of the scratch
darker, as some commercial stains
w w +
AWNINGS.
. (From S. A. G., Arlington.)
1 Mrs. M. H. L.'s suggestion'of a
discussion of the merits of canvas
versus metal awnings is very timely,
and I will appreciate it if you will
permit me to answer her questions
with the Injection of a third alter
native.
What I found to be far better
than any type of awning is a Per
sian blind, which is similar in ap
pearance to a Venetian blind. These
modem Persian blinds are manu
factured of aluminum, either pol
_ lshed or with a baked enamel fin
ish, in your choice of color. They
are placed outside the wind, door
or screened porch, but the silent,
movable louvres are controlled from
the inside. There are no ropes,
pulleys, straps or pipes to get out
of adjustment.
This blind keeps sun, rains, wind
and prowlers outside, but it gives
more light, by reflection, than the
bare opening. It gives controlled
ventilation, even in a driving rain.
It offers privacy and it offers clear
vision from the inside. We think
they are swell!
SNAP SHOTS ON WALL?
(From M. H., Wathington.)
I would like suggestions as to how
I could use about 10 to 15 five by
seven enlargements of snapshots as
wall decorations without framing.
They could be covered with cello
phane and scotch toped to wall, but
cellophane creates too much grease.
Could they be shellacked success
fully to preserve them from grime?
Contribution! and requests
must be accompanied1 by the
sender’s full name and address.
We will withhold both ary* use
only initials. Please address
mail to the Readers' Clearing
House, Woman’s Page, The
Evening Star, Washington 4.
Views expressed in the Clear*
lng House are not necessarily
those of The Star and, as it
is obviously impossible for us
to test all recipes submitted, we
cannot assume responsibility for
them. Betsy Caswell
QUERIES?
. SUGGESTION.
<From Mrs. L. M. J., Laurel.)
First, can any one give me “tips”
on how to get the most out of an
electric juice extractor? I received
a mixer with this attachment some
months ago, hut attempts to use the
juicer are fruitless, or I should say
“juiceless.” It just doesn't get as
much juice from the fruits as I can
extract by hand. Seems to me it
should get more! Any suggestions?
Second. I have some talent for
light verse and doggerel. Have
often wondered where I could con
tact greeting card companies a;ho
might buy such verse for use on
cards. Does any reader know where
such contacts might be made?
Third. How can the inside sur
face of a Tole lamp shade be refln
ished? The white paint on the in
side surface of the shade is scratched
and darkened in places. Can this
be finished with a white oil paint,
or what, and how?
Many readers write asking about
birthday parties for very small chil
dren. As one with expwience, I say
keep it very simple, do not make
elaborate plans or "fixings.” To most
small children the ice cream and
cake mean “party,” and it is diffi
cult to organize games, etc., for 2 or
3-year-olds. Have a pretty table
with a small “take-home” toy as a
favor for each child. Put your child's
toys out for all to play with. .When
the children arrive let them "get
acquainted” in their own fashion;
allow them to play with the toys for
a half hour, then lead them to the
table. Allow an hour for them to
eat and soon after this the “party”
can go home. Do not serve fancy
refreshments. A birthday cake and
small cardboard cups of ice cream
are all that is necessary. I always
use all paper utensils, including cups
for milk or pink lemonade (made
by adding grapejuice to lemonade).
Use raisins and animal crackers in
stead of rich candies if the children
are very small. Balloons make won
derful favors to take home,, but
don’t make the mistake of giving
them to the children before they are
ready to depart! Use them to deco
rate the dining room by hanging in
a bunch from the light fixture. Cut
one off for each child as he says
goodbye. Be sure to have a few
"spares.”
I d like to take a little more space
to say that I think mothers should
get sensible about gifts for these
small parties.
An inexpensive gift is much more
desirable than an expensive one. In
the first place, it is embarrassing to
mothers to accept a very expensive
gift, and the child is usually no
more pleased than he would be with
a small cheap toy. Then, too, yiose
with several small children find this
item mounts up into a real expense
if they are all invited to several
birthdays a year. Don’t deprive the
children of the fun of getting gifts,
but 50 cents is enough to spend.
Please continue the poetry and lit
erary items. For mercy’s sake let’s
not turn such an interesting, valu
able column into a "Clearing House”
for personal dislikes. Keep it varied
but leave out the dissenters. There
is too much of that sort of thing
in our harried existence these days!
ENAMEL STOVE?
(From Mrs. T. S. N., Arlington.)
I read the Clearing House each
evening, and wonder if some one
could help me out regarding a white
enamel stove that was damaged on a
long-distant move.
The enamel was broken on the top
of my stove. It has been painted,
but as I use the oven I find the heat
causes it to chip off more.
I have tried several stoVte com
panies here and have even written
the company that makes this model.
They cannot or did not help me at
all. If any one can tell me where
I can go to have this stove part re
baked I sure would appreciate their
kindness, as I hate to have my stove
in such a condition.
SPANISH BEAN SOUP.
(Trim Mrs. Jf. H. J.. Washington.)
To Mrs. J. M. J., Washington. The
following is the famous recipe for
Spanish Bean Soup served at the
Columbia Restaurant in Tampa,
Fla.:
Petaje De Garbansos: One-half
pound Garbansos, 1 pound potatoes,
4 ounces white* bacon, 1 onion, 1
beef bone, 1 hem bone, 1 chorizo
(Spanish sausage), 1 pinch saffron,
1 tablespoon salt, 2 ounces lard, 2
quarts water. Soak garbansos over
night with a tablespoon of salt in
sufficient water to cover beans.
When ready to cook, drain the salted
water from beans and put garbansos,
beef bone and ham bone in two
quarts of water, cook for 45 minutes
on slow Are. Fry bacon and onion
which Ras been cut Ane; {dace these
in pot, also at this time add pota
toes, saffron and salt. When po
tatoes are done, remove from Are
and add chdrlso cut in thin slices.
RCH has been a wonderful help.
Would appreciate more time-saver
hints from experienced housewives.
There's a new baby «t <Air house.
Null salty
WWW*
BLEACHED WOOD?
BUTTER CREAM ICING?
(From Mrs. A. L.. Washington.)
Has any one had experience with
bleached woods, such as mahogany
or walnut' fading? That is, be*
coming streaked and in part, re
turning to* its natural darx color?
We want a bedroom suite in the
light wood, but tiave been strongly
advised to stay away from any wood
which is not naturally light, and so
very few suites seem made of such
woods. Would appreciate your re
marks on this.
Can any one furnish recipe for
type of butter cream icing used by
a number of bakeries on their best
products? It is not sugary, is very
light, fluffy and white, and stays
soft and fluffy for as long as a week.
It is the only icing my husband
likes, but all so-called butter cream
recipes I find use very little butter,
a lot of confectioners’ sugar, and are
heavy, very sweet and sugary.
WWW*
BRAHMS* LULLABY.
(From B. S„ Washington.)
This is in response to request made
by Mrs. B. B., Washington, for the
German words to Brahms’ "Lullaby.”
Guten Abend. «ut Nacht.
Mit Rosen bedecht.
mlt Naeleln besteckt.
schunf unter die Deck’!
Moreen fruh, wenn Gott will,
wirst du wleder eeweckt,
Moreen fruh. wenn Gott will,
wirst du wleder eeweckt.
Guten Abend, gut Nacht.
von Englein bewacht
die eeleen ini Traum
dir Christkindletns Baum.
Schlaf nun. selie and sues,
schau lm Traum’s Paradiea. .
Schlaf nun. selie suss,
schau im Traum's Paradiea.
WWW*
FORMULA WANTED.
(From C. E. P., Washington.)
I am interested in obtaining a
formula which appeared in your
column some time ago. Some
friends of mine have used it with
success but have since misplaced it.
The formula is* for the use of gela
tin as starch for rayon material.
WWW*
FUDGE CAKE.
(From Mrs. F. D. S.. Washington.),
I would like to send in my recipe
for fudge cake. It is just tops in
our family. When baked it is a real
devil red. I have baked so many
chocolate cakes that when baked
they are of a brownish color.
Fudge Cake: Two and one-fourth
cups flour. 1 teaspoon soda, 1 tea
spoon baking powder, % teaspoon
salt, Vt cup shortening, 1 cup sugar,
1 teaspoon vanilla, 2 eggs, 1 cup
sour milk (or sour cream), cup
breakfast cocoa, % cup water. Sift
flour once then measure and mix
with soda, baking powder and salt;
sift again. Cream shortening, add
sugar gradually, beating thoroughly
after each addition. Add vanilla,
then well beaten, egg, beat until
fluffy. Beat in fldur mixture alter
nately with sour milk (or sour
cream). Mix cocoa and hot water
to form a paste. Pour into 9-inch
pans. Bake in moderate oven (350
degrees) 30 to 35 minutes. Cool and
spread with fudge frosting.
Fudge Frosting: One and a half
cups sifted 4x sugar, 2 tablespoons
hipolite cream, 1 tablespoon butter,
4 tablespoons milk, 2 squares choc
olate, 2 teaspoons vanilla. Sift
sugar, add hipolite and mix well.
Add melted butter and mix again,
add melted chocolate and vanilla.
Gradually add ftiilk a little at a
time. Beat until smooth or use
electric mixer. Spread on cake.
Walnut halves or coconut may be,
added.
With Needle and Thread
1777
II. II
' By Barbara Bell
Here is just the dress for your
summer date program—it has a
dashing full skirt and the new,
dramatic scoop neckline. A crisp
white collar is a demure note.
Barbara Bell pattern No. 1777 is
designed for sizes 11, 12. 13. 14. 1C
and 18. Siz%12. cap sleeve, requires
4 yards of 39-inch fabric; u, yard
for collar.
For this pattern, send 25 cents, in
coins, your name, address, pattern
number and size wanted to Barbara
Bell, The Washington Star, P. t).
Box 99, Station G, New York
19, N. Y.
L2675
By* Peggy Roberts
These simple well-fitting soakers
can be made in practically no time
at all! One soaker is knitted; the
other crocheted*- both are easy j
to do.
Pattern envelope No. R2<5~5 con
tains complete crocheting and
knitting instructions for soakers
illustrated. Stitch details and
finishing directions.
To obtain this pattern, send
15 cents in coins, giving pattern
number, your name, address and
Bone number to Peggy Roberts, The
Washington Star, P. O. Box 100.
Station O, New York U, N: Y.
* * * *
LEFTOVER FOODS.
(From Mrs. H. A. B., University
Park.)
I submit two suggestions for the
use of leftover foods.
Save all leftover meats, soups,
gravies, vegetables, spaghetti, etc.
Put all together, in a large covered
bowl in the refrigerator. At the
end of the week make up a package
of one of the dehydrated soups. Add
the contents of the bowl to the soup
and there you have a rich thick
soup. It never tastes the same
twice, but it is always good. A
bouillon cube may be added.
Save all stale bread. After using
the oven for baking, place stale
bread on oven racks to dry out.
When dry, place on wax paper,
crush with a rolling pin and pour
crumbs into a large covered jar.
These crumbs keep indefinitely and
can be used in any recipe calling
for bread crumbs.
Another suggestion: Make aprons
from your worn out house dresses.
There is always enough good ma
terial to make a half-apron at least,
a a a a
CINNAMON ROLLS?
(From Mrs. H. P. M., Arlington.)
Does any one have a very good
foolproof recipe for cinnamon rolls?
I like them rather sweet and very
sticky, with lots of nuts. I’ve tried
a few recipes and methods, biit the
results haven’t been particularly
special.
a a a a
HOGSHEAD CHEESE.
(From Mrs. R. X. C., Washington.)
Clean, split and scald one hog
head or just the face. Put in pot,
cover with water and cook until
meat falls from bones. The last
! hour of cooking add 2 carrots, whole
j and pieces of celery leaves, salt and
about U head of cabbage. When
cooked, strain liquor through a
cloth. To this add 3 tablespoons
vinegar, 2 pieces or-2 buds of garlic?
Let this boij down t<f 2 cups. Cut
meat into small pieces. Combine
with the 2 cups of liquor which has
been strained into the meat. Cool,
place carrots, cuts into slices, in
bottom of loaf pan with olive slices
between carrots and pour meat mix
ture slowly over carrots and olives.
Let harden in a cold place. When
ready to use turn pan upside down
and you will have the pretty slices
of carrot and olive on top. .
The wedding of the new and the old and a color scheme of green, fuchsia, brown
ond cream produce a dignified living room in a small apartment. Note the unusual treat- ,
ment of the two studio couches—made into one long settee. mtr rtifr ’pholo ^ mnM,
Herb Patch Suggested
By the Chef
No matter whether you have a
nice big garden, a small yard or
Just a kitchen window box, right
now you probably are thinking
about starting a herb patch for
your summer culinary delight. I
find tHat many cook-gardeners who
are new to the herb field are puzzled
about what herbs they should grow
and just how these are to be used
to best advantage. Today we’ll
devote some space to the subject.
Of course, your choice of variety
will be governed by the amount of
soil you can spare for a herb
garden. If you’ve plenty of room,
the sky is practically the limit.
Irma Goodrich Mazza, in her
delightful book, “Herbs for the
Kitchen,” points out that you can
be a fine cook with just six basic
herbs—Mint, Marjoram, Thyme,
Sage, Rosemary and Basil. But,
she adds, that you can achieve chef
dom with a group of 25 herbs, in
cluding the basic six. She lists her
choices and while, in the main, 1"
agree with her selections, I set my
list at 17. Here is my line-up for the
average herb garden:
BASIL:- A basic. The perfect’
partner for tomatoes, good in stews,
ragouts, pot cheeses and tomato
soups.
BORAGE: Especially good, when
used, flowers and all, in cool summer
drinks. Tender tops also good in
salads.
CHERVIL: Primarily a salad
herb, but lends distinction to egg
and cheese dishes, Wonderful with
fish. '
CHIVES: A "must” even 1/ you
have room for only a pot or two in a
sunny window. Use in place of onion
to Impart a elicate flavor in any
dish where you would use onion.
The minced green tips also lend
color and the more you cut chives,
the better.
DILL: If you intend pickling,
this is a "must.” It should be any
way, for it is wonderful in cold
soups, potato salads and many meat
dishes.
MARJORAM: Both the sweet
and wild type are needed for a
well-rounded herb patch. SWEET
MARJORAM, a basic, is used iri
sauces, stuffings, salads, soups.
Does something for broiled mush
rooms that is out of this world. WILD
MAJORAM you may know under
the name of OREGANO. Like basil,
this has an especial affinity for any
dishes in which tomatoes are used.
It, too, enhances the flavor of mush
rooms in a big way.
MINT: There are numerous vari
eties of mints, as you know, but the
one that will do the most for you in
general is the regular spearmint.
Delicious as a sauce with lamb,
minced and cooked with peas, added
to pea soup, in salads and, need we
add, in long cool drinks—especially
the julep?
PARSLEY: You probably regard
it as a garnish, but it's far more
than that. Minced fine, it adds to
flavor to almost any dish and sprigs
of it cooked in the same pot gtaes
a piquant and delightful flavor."
ROSEMARY: A basic. Adds
glamor to meats, sauces, stuffings,
poultry and gfleens.
Saffron: Not often grown in thej
average herb patch, but it should'
be. Wonderful with rice dishes, flsh'
stews and so forth.
SAGE: This is a basic, but I’m
not too happy about it. More dam-1
age can be done by the heavy
handed use of sage than almost any
other culinary crime. If you must
have sage for stuffings, salt flsh,
duck or goose, use it sparingly, so
that barely a whisper of it emanates
from the cooked product.
SAVORY: Both the summer and
winter type haye their value for the
cook. The former long has been
famous for the flavor it imports to
peas, beans, tice, pork and poultry
stuffings. The WINTER SAVORY
can be used much the same way,
but is also extra good in flsh dishes.
SWEET WOODRUFF: Also not
too well known, but invaluable for
use with champagne and white wine
punches and also in many non-alco
holic summer drinks.
TARRAGON: This, while not
considered a basic by many, Is a
"must” with me. Make your ownj
tarragon vinegar with it, chop it fine;
to make a real Bearnaise sauce, use'
it in salads and soups and with
broiled baby chicken.
THYME: A basic, of course.
There are a number of varieties.
But the so-called "Common Thyme"
is the one you will use with cheeses,
meats, soups, salads, flsh—and
especially with tomatoes.
So there's your basic expanded
list. Seventeen keys to unlock the
gates of culinary perfection and
earn you the reputation of a blue
ribbon chef.
♦
Y ear-’Round Favorite
A new treatment for an old favorite . . .
By Violet Faulkner
Are there times when you find
one pound of meat must be stretched
to serve 5 or 6, or even 7, people?
Then why not serve that perennial
favorite, a meat loaf? It provides
an almost unending variety in fla
vor combination, and When a stuf
fing is used the meat cah be ex
tended to meet many an emergency.
You'll be surprised how good the
stuffing tastes: it's just as delicious
with ground m$at as it is with other
meat roasts. If you've forgotten
how good that is. ask the man in
your house. Men love stuffing with
meat.
The meat course is the “appetite
appeasing" course of most meals.
It adds a feeling of satisfaction to
the meal that no other food does,
so it seems a shame to skimp on it
if you don't have to. A stuffed
meat loaf or roll makes it possible
to make each serving generous
enough that there is no feeling that
the portion had to be cut down. For
the juiciest meat loaves we suggest
a combination of meat and partic
ularly a mixture that includes some
pork. Now, it is often difficult to
get the less expensive pork cuts
ground for a loaf, so—one way
around that hurdle is to buy bulk
pork sausage. You’ll find, too, that
the sausage not only makes the loaf
moist and juicy, but gives the loaf
quite ah intriguing flavor.
As far as seasoning is concerned
every one seems to have their own
pet combination. But if yfiu’re a
new cook you might experiment
with a different seasoning each time
until you decide you have hit on the
one most popular with your family
provider. Among the most com
monly used seasonings are onion,
sage, Worcestershire sauce, celery
salt or a cove of garlic, but for a
change why not try horseradish and
dry mustard? Some people favor a
touch of cinnamon, mace or cloves
in their meat loaves: many of the
Italian recipes call for grated Ro
mano cheese. Swedish people use a
small amount of mashed potatoes
mixed in their meat loaves: they
claim the potato tends to make the
loaf lighter.
If you are tired of the standard,
cut-and-dried type of loaf, here is
a new version of your old' favorite.
It s a stuffed hamburger roll that
will make an Immediate hit with
both the homemaker preparing it,
and the family eating It. The bread
stuffing serves not only as a meat
1 extender but also Improves the
flavor since the bread retains the
meat juices whiclj otherwise would
be cooked out.
STUFFED HAMBURGER ROLL.
2 \cups (1 pound) hamburger
(reserve 2 tablespoons for stuf
fing).
1 egg.
1 teaspoon salt.
M teaspoon pepper.
Va teaspoon marjoram or sage.
Combine hamburger, egg, salt,
pepper and marjoram.
Stuffing.
1 tablespoon butter or margarine.
2 tablespoons hamburger.
2 tablespoons chopped onion.
% cup water.
ta teaspoon celery salt. 1
Dash marjoram or sage.
3 cups H-inch bread cubes (3 slices
enriched bread).
Melt shortening in a skillet; fry 2
tablespoons hamburger and onion
until tender. Add water and sim
iper for 5 minutes. Add celery salt
and marjoram. Combine with bread
cubes.
Spread hamburger mixture on
waxed paper and shape into a rect
angular sheet. Top the layer* of
hamburger with a layer of bread
stuffing, then roll as a jelly roll by
lifting waxed paper and gently roll
ing meat away from it. Bake in a
shallow pan in a moderate oven
(375 degrees F.) for 40 minutes.
Serves six.
Heartburn
Believed in *«nnteaerdeekbreer«eeer be*
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{jmmaSS3^
\ijaMij2w
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Brighten up these
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room, bedroom walls,
as well at the halls,
with Paqua. the mat- >
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e 1948 color card,
choose your colors—
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ADD WATER- ONLY WATER |
FOR RICH, CHOCOLATY
FUDGE
Complete Mix contains Shortening!
It’* here! The new miracle mix that blends
in all the richness and old-fashioned, choco
laty flavor of luscious, homemade fudge.
Compare Tootsie to other fudge and
frosting mixes. Note that Tootsie contains
ttn shortening. Needs no butter !_N<
No cream! It's complete.
Add only water ... cook 4 minutes ..
beat! Then feast on smooth, rich fudge that
melts in your mouth. Perfect every time!
•Y MAKIRS OP TOOTSli ROILS
i Decor With Dignity 41
By Bitty Miles
Mr. and Mrs. Leonard Kater re
gard the architect who planned their
one-bedroom, apartment on north
west New Hampshire avenue as a
generous and Imaginative man.
Although the apartments rent for a
most reasonable sum, the architect
did not doom the tenants to live
in cracker-box roams. He supplied
a very long, salon-type living room,
the satisfactory setting for those
cliff dwellers who long for the
spaciousness a house provides.
Mrs. Kater decided to live up to
her luck, and to preserve the room's
formal air and its chance for dignity.
After two years of living in a
furnished apartment, all the Katers
had in the way of furniture was two
studio couches, several chairs, and
a beautifully mounted print of
Renoir’s “Breakfast of the Boat-!
UjenMrs. Kater decided that;
pressing her husband for a sofa
would not only be tactless—“which
wouldn’t be so bad”—but hopeless.
The studio couches had to be used.
First, she discarded the three
pillows that are part and parcel of
every such couch, and that, she
declared, “practically spell out
s-t-u-d-i-o c-o-u-c-h.” The couches
were set end to end, and four
bolsters replaced the six pillows that
backed them. The bolsters were
slip covered in tobacco brown. Deep
fuschia was used for the couch
covers, and cream colored fringe was
used to bind the bolsters and slip
covers. Fuschia and cream striped
satin damask slipcovers are used as
alternates. The apartment is car
p^ed in emerald green. The back
ground is a deep chartreuse.
Completely Victorian rooms Mrs.
Kater believes to be “hopelessly
archaic and of Interest especially
to a psychiatrist.” Neither do bleakly
‘modern” homes, underdone and
without personal possessions, appeal
to her. She feels that the (rid and
the new can live happily together,
I and applied her theory to the apdrt
I ment. A crystal chandelier, a Sevres
clock, bisque pieces, several Impres
sionist prints and a pair of groan
seated antique chairs flanking tha
breakfront are combined with tha
revamped studio couches, several
contemporary chairs, and a white
painted bookcase. An overstuffed
chair, covered in fuschia, green,
brown and white printed material
stands beside the white bookcase.
White lamps are set on either end
of the bookcase, and "a reproduction
of “La Grand Jotte” by Seurat,
hangs above it.
"Breakfast of the Boatmen,” the
first print Mrs. Kater acquired, is
Viennese in origin. It was one of the
first to arrive after the war’s end.
Two prints of Degas' dancers, and a
Parisian street scene by Utrillo hang
over the studio couch.
| ■ I ■ ■ 1
. • SILVER PLATING
■ • GOLD PLATING ■
| • PLATINUM PLATING I
All work done in our own II
I workshop by expert workmen
ond the most modem mo- K
chinery. *
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