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131 # F STMlt _ REMNANTS and Special Purchases Men's Brown Check Ltathar-Bound Canvas 2-SUITERS With hint*™ in lid of cue. Were *42.70 N0W *80.50 r Women'* Leather-Bound RAWHIDE Weekend Cases Were *40.67 NOW *24.40 V_J LUGGAGE Women's . . > i , 21" Tan Canvas Weekend Cases-21.35 16.03 26" Tan Cowhide Pullman Cases-46.97 35.24 Men's ... 18" Rough-grain Cowhide Club Bags--* 15.25 *12.20 18" Saddle Leather Brief Case-*42.70 *31.50 GOLD PLATED SILVER INLAY COMPACTS Beautifully hond-engraved; leak-proof powder con tainer. Were 10.20 now 3*06 ft r Zipper top, brown CALFSKIN BOX BAGS Were *12.81 NOW *7.26 V ^ COSTUME JEWELRY DEPT. Gold-plated Necklaces-2.44 Gold-plated Link Necklaces- 7.26 4.82 WOMEN'S HANDBAGS Black Broadcloth Bags- 12.81 6.10 Goatskin Shoulder Strap Bags; , _ __ white, black —-*15.80 9.70 r s ZTpper Full Pock LEATHER CIGARETTE CASES Were 2.04 NOW 1.48 7 KINGS-UP CIGARETTE BOXES Holds 30 Cigarette* Were 8.11 NOW 5*05 L__I_/ PERSONAL GOODS ^ _ in , nl / California Saddle Leather Cigaret Cases, 5. 0 3.01 Men's Cowhide $tud Boxes ---------- £]J Solid Walnut Humidor and Pipe Rack— 9.69 7.09 Women's Horsehide Fitted Coses-18.36 1Z.18 block, brown, red MOROCCO BILLFOLDS with romovoble pot* core, coin puree Were *9.15 NOW *6.05 l y Women's 16-rib plaid rayon UMBRELLAS Were 4.08 NOW 3o01 V J BILLFOLDS—KEY CASES Genuine Leather Key Cases-*2.44 *1.83 Genuine Leather Billfolds-*6.10 *3.51 WOMEN'S GLOVES—HOSE Fabric Gloves—Odds and Ends—1.53 to2.55 1.02 Virginia Reel Hosiery, 20denier, 45 gauge, 1.53 1.22 -----—— Women's brown Sheepskin PULLMAN SLIPPERS Were *4.28 NOW *3o31 . r , 3-Pitct CERAMIC CIGARETTE SETS Wtrt 6.07 now 4.03 V J WOMEN'S BLOUSES Short Sleeve Egyption Cotton-7.09 3.52 Short Sleeve 'Pilot' Tailored Rayon-5.05 2.50 Long Sleeve Tailored 'Bryn Mawr Classic', 6.07 3.01 (Broken sizes, assorted colors in the group) GIFTWARE Leather Bridge Cases; 2 decks of cards and score pad-5.10 3.01 Sets of 8 Demitasse Cups and Saucers on metal rack- —10.20 7.60 All Sales Final... Subject to Prior Sale Sorry, C.O.D.’s leather Good* All J*rie#» Include Initialed D- C. To* Without Chart* *"«• , l"*teda* Fad. Tax 1314~F STREET CA Gift front Seekers (Afeans cAfore The Chef Discusses Carolina ’Cues, Italian Spumoni Every section of this country has its own version of the barbe cue—roughly described as whole animals cooked in a pit out of doors. This might even include the New England clambake, which includes whole chickens—but I do think that is going a little far. But after crossing the Mason Dixon line you can find all sorts and conditions of “cues.” There are political barbecues, social bar becues, church barbecues, special holiday barbecues, and so on ad infinitum. They are all run ac cording to the Hoyle of that par ticular 'locality, and the boys in charge take their responsibility most seriously. In North Carolina the real one and only proper barbecue is a pig roast. Young piglets are fat tened for weeks in advance on cornmeal and hard corn—then killed. They are sawed open down the backbone literally from “barb to cue” (beard to tail) and then allowed to cool for a day. Oak or hickory wood is used to make a fire in a shallow trench, and when the trench is well heat ed the fire is raked out—but some embers are kept going just in case they »ill be needed. The piglets are laid out on iron bars, with the flesh side down, and cooked for hours—the crackling fat sending forth the most tan talizing odors. All during the cooking the pigs are basted-with a sauce made of hot vinegar, sea soned with plenty of cayenne, and melted butter. When the skin side of the pig is ready to be turned over, it is first greased, and the flesh side is liberally basted with the sauce. Some of the sauce is saved to be served with the meat, which, when done, should be beautifully crisped—so that in carving care must be taken to see that every one gets a bit of this special delicacy. By this time every one, includ ing attendant stray hound dogs, is simply ravenous, and will fall to with a will on the delicious meat, and the accompanying bowls of cole slaw, relish, corn bread and watermelon. There may be lemonade or beer or something stronger, depending upon the type of community in which the ’cue is being held, but the pig is king in any case! Do you know that ice cream of ice creams, Italian Spumoni? It is always done in Italy in special molds, which here you would probably have to get made to order unless some Italian suppliers had them in stock. But it is perfectly all right to use individual covered aluminum jelly molds, which should be well chilled before using. First, make your outside mix ture. Blend four tablespoons of cornstarch in half a cup of milk, taken from a quart. Then add the balance of the milk, with five egg yolks, and one and a quarter | cups of sugar. Blend smoothly in | a deep saucepan, cooking slowly over hot water. Stir constantly. After about 10 minutes, or when the mixture thickens and comes to a boil, remove from the fire, stir in two tablespoons of chopped almonds, and cool. Then pour into freezing tray. When firm but not hard remove from the tray. While the first mixture is freez ing make No. 2. Pour half a pint of heavy cream in a bowl, well chilled, and whip until firm. Add half a cup of sugar and whip until very thick. Chop up six mara schino cherries and two table spoons of candied orange peel very fine and blend them smoothly into the whipped cream. Put the bowl into the refrigerator to keep ! the mixture firm and stiff while you prepare the molds. Remove the first mixture from freezing tray and line the molds with about half an inch of this j custard. This is why it should not be too hard. Leave a hollow in the center of the mold and fill this with whipped cream mixture. Cover with first custard mixture. Put the covers on the molds and place the molds in the freezing compartment with controls set for freezing. | When ready to serve unmold on, fancy plates and garnish with | more maraschino cherries and' strips of orange peel. This is a very pretty and very delicious dinner party dessert. Usually it is served with sponge cake fingers._ Watercress Salad There is nothing better than a crisp watercress salad on a hot; day—somehow the "bite” of the greens makes one feel and think cooler. Serve a watercress sal^ made with this dressing: Put into a bowl, with 1 ice cube, >/2 teaspon of freshly ground black pepper, V2 teaspoon of horseradish, 14 teaspoon of mustard, a cup of the best olive oil, a teaspoon of Worcestershire sauce, a tablespoon of sugar, a teaspoon of paprika, i/3 cup of cider vinegar, and a teaspoon of salt. Whip until all are thoroughly blended. For each portion of salad chop one slice of crisp bacon, and one shallot. Toss with the cress, then add the dressing and serve im mediately. The cress should have been washed and set to crisp in the icebox for about an hour be fore it is to be used. NEW right off the designer's drawing board VERSATILE woor it to offico on dates Its the Fu ined Shortie ROMANTICALLY | "Miss Washington" Fashions—12th b F Sts. \ in American Broadtail Processed Lamb-119.95 No Fodoral Tax It’s the darling of the season . . . the truly different innovation for 1950. The fur coat and the cloth coat combined in one dashing model. 100% wool outside with big, big collar and full lining -of warm and fashionable broadtail processed lamb. In mestre, green, red, beige or black with black broadtail. Sizes 10 to 18. Other Fur-Lined Coats at Unusual Values, Fourth Floor OPEN THURSDAY NITE TILL i:30—CLOSED SATURDAY IN AUGUST FRIDAY. Halibut in Curry Sauce Potato Balls Peas Garden Salad Watermelon Iced Tea Halibut in Curry Sauce. 2 pounds halibut steak 2 tablespoons butter Salt 2 tablespoons flour 4 whole black peppercorns 1 cup strained fish stock Va bay leaf 1 teaspoon curry powder 2 teaspoons lemon juice 14 cup cream 1 tablespoon minced onion Parsley Cut fish into serving pieces: place In skillet and cover with boiling water. Season with salt, peppercorns, bay leaf and lemon juice. Simmer about 10 minutes, until fish is tender. Remove fish to hot platter and strain stock. Saute the onion in butter until brown; add flour and blend, add fish stock and cook until sauce is smooth. Add curry powder and more salt if needed. Stir in the cream when saucer is hot but not boiling. Pour sauce over fish and garnish with sprigs of parsley. SATURDAY. Hot Macaroni Salad Corn-on-Cob Okra with. Tomatoes • Fresh Peach Pie Hot Macaroni Salad. 1 tablespoon salt *4 cup chopped onion 3 quarts boiling water t4 cup mayonnaise 4 ounces macaroni 2 tablespoons chili sauce 4 cooked frankfurters, diced 1 tablespoon prepared mustard y2 cup diced celery 1 teaspoon Worcestershire sauce \\ cup chopped green pepp'er 1 teaspoon salt 34 cup sliced gherkins Va teaspoon pepper Add 1 tablespoon salt to actively boiling water. Gradually add macaroni and boil until tender. Drain and rinse. While maca roni is cooking, combine frankfurters, celery, green pepper, gher kins and onion. Add macaroni. Mix mayonnaise, chili sauce, mustard, Worcestershire sauce, 1 teaspoon salt and pepper. Fold into macaroni mixture. Heat thoroughly in top of double boiler. Garnish with parsley if desired. Serve hot. Yield: Four servings. Let a spicy meat loaf answer your summertime meal problems. SUNDAY. Tomato Juice Spiced Meat Loaf Parsley Potatoes & Asparagus (Frozen) Cole Slaw Strawberry Shortcake Iced Tea Spiced Meat Loaf. 2 pounds ground beef 2 teaspoons salt 1 pound ground pork Vi teaspoon pepper 1 cup soft bread crumbs Vi teaspoon ground cfoves 1 cup milk Vi teaspoon nutmeg 2 eggs, slightly beaten 2 tablespoons lemon juice 1 V'a tablespoons finely chopped 1 teaspoon grated lemon rind onion Soak bread crumbs in milk for 5 minutes. Combine meat, bread crumbs, milk, egg and seasonings. Mix thoroughly. Pack in a greased casserole and bake in a slow oven (300 degrees F.) for 1 Va hours. Ten to 12 servings. MONDAY, Rump Veal Roast Sweet Potato Puffs Broccoli Braised Celery Cantaloupe Sweet Potato Puffs. 3 cups mashed sweet potatoes 1 egg, well beaten Vi cup melted butter or . Vi teaspoon baking powder margarine ' Salt and pepper Vi cup cream lVa-inch rings of green pepper Marshmallows To the hot mashed sweet potatoes add the butter, cream, well-beaten egg, baking powder, salt ana pepper. Beat well. On a greased baking sheet place the rings of green pepper. Fill with sweet potato mixture. Top with half a marshmallow, if desired. Brown in oven. TUESDAY. liver and Bacon Rice Buttered Beets Tossed Salad Green Apple Sauce Chocolate Cornflake Macaroons Chocolate Cornflake Macaroons. 2 egg whites Vi teaspoon almond extract Vi teaspoon salt • Vi teaspoon vanilla Vi cup sugar 1 square melted chocolate 1 cup cornflakes Beat egg whites stiff. Gradually beat in the salt and sugar. Add flavorings. Fold in the melted chocolate and the cornflakes. Drop by tablespoonfuls on a greased baking sheet. Bake in a preheated oven for 25 minutes at 250 degrees F. It's the sauce for the vegetables that does it . . . WEDNESDAY. Cold Sliced Veal Toasted Rolls Onions in Cheese Sauce Buttered Carrots and Limas Orange Tapioca Pudding Onions In Cheese Sauce. 12 small onions 1 eup milk 2 tablespoons butter Vs teaspoon salt 2 tablespoons flour % cup grated American cheese Peel onions and cook in boiling salted water until just tender. In the meantime melt butter, add flour and blend. Add milk and cook until mixture boils and thickens, stirring constantly. Add salt and cheese and stir until cheese melts. Pour sauce over drained, cooked onions. Serves 6. THURSDAY. Hamburger Casserole Drop Biscuits Sauteed Squash Raw Spinach and Cauliflower Salad Fudge Cake Hamburger Casserole. 1 pound ground beef V*. teaspoon pepper 1 small onion chopped 1 package frozen or 2 Mi cups 2 tablespoons lard green beans, cooked and 1 teaspoon salt drained, or 1 No. 2 can green 1 11-ounce can condensed beans, drained tomato soup Drop biscuit batter Brown meat and onion in lard or drippings. Season. Add condensed tomato soup and green beans. Pour into a greased casserole or square pan 8Vax8!/i*2 inches. Drop biscuit batter by tablespoons on top of meat mixture. Bake in a hot oven (450 degrees P.) from 12 to 15 minutes or until biscuits are browned. Yield: Pour to 6 servings. *-By “Vi."