Newspaper Page Text
HOUSE Co-operattre School The Bannockburn Co-oper ative Nursery School in Be thesda will hold its annual open House on Saturday, April 30, from 9:30 a.m. to 11:30 am. Pre-school age children and their parents are cordially invited to attend. Applications for enrollment in September are now being accepted. The school is operated on a co-operative, nonprofit basis, staffed with 2 qualified teach ers. Each teacher is assisted in her class each day by two mothers on a rotating basis. Mothers participate on the average of three times a month. Enrollment is limited to 16 children in each class. There is one class of 3-year olds, and one class of 4-year olds. The school is located in the clubhouse of the Bannock burn Co-operative at 6314 Bannockburn drive. Further information can be obtained by calling the membership chairman, Mrs. S. H. Moerman at Oliver 2-6782. ** * * Wax Floors? D. S., Alexandj^p. I wonder if someone would be kind enough to repeat for me the formula used to take old wax and polish off of ma hogany furniture. I'd also like to know what . I could do about hardwood floors that Just won’t stay 'axed. I’ve tried all the waxes ou the market. I was thinking about varnishing the floors or maybe using shellac, but I'd like to know if I have to take up all the old wax first. I’d like to offer a suggestion to mothers who have trouble with their youngsters climbing out of the crib at bedtime. You can buy an inexpensive harness that is very comfort able and simple to put on. It’s made of white twill and washes wonderfully. You can buy it at any baby store. It really saved me a lot of trou ble with my 2-year-old. \ * * * * Flour Starch Mrs. P. V., Norfolk, Va. A request was put in the Clearing House to find a starch that would really do the job on crinoline slips. This is my suggestion to the lady put a cup of flour in about 41? cups of water and stir until thick (but not too thick). Then dip your slips into the substance 2 or 3 times and wring out. Then hang on a hanger by the waist line. Do not iron. ** * * Help With Barbecue? M. H., Brentivood, Md. I am building a barbecue and need how far above the base I should place the grating for use with char coal briquets. Also, I would like to know if the distance will be suitable for using an iron grill on top of the grating for steaks, etc., or would it have to be placed lower than the grating. I do not ever intend to use wood for a fire. There must be someone who can answer this for me. ** * * Bee Fright Mr. M. A.. Greenbelt For Mrs. R. M., in reference to your “Bee Fright” problem with your 7-year-old daughter, might I suggest that you take her to visit the Bee Culture Laboratory at the Agriculture Research Center in Beltsville, Md., where visitors are wel come. A visit here might well solve your problems. The cen ter is closed on week ends, but if you call them, something might be able to be worked out. ** * * Correction Mrs. R. E. S., Upper Marlboro In reference to the recipe for Congo Bars I sent in. there is an error. The amount of eggs used should be 3, not 9 as printed. "Bib 'n Tucker" by Naomi Jean In Your Favorite Mix 'n Match Colors 3.95 Fin# hemstitched rayon that looks for oil the world like handkerchief linen. This woshoble blouse with convertible neckline is a "natural" for skirts, shorts, slacks, suits! White, beige, apricot, mint, pink, blue, navy, lilac, black. At ear Silver Spring and F Street stnrae. Sixes 30 to 36. JOSEPH R. HARRIS Onion Rings Mrs. C. G. H., Washington For Mrs. H. T. R., concern ing onion rings. The following recipe I saw demonstrated, have used it frequently and am sure you will find it suc cessful. Combine the following in gredients for the batter: One cup flour, 1 egg, 1 cup milk, 1 teaspoon baking powder, lVa teaspoons salt: Beat for about 1 minute. Allow to rest cov ered for 15 minutes. (This en ables the batter to adhere to the rings.) Use Bermuda onions cut in Vi-inch slices. Separate rings—about 25 rings per onion. With deep fat at 350 degrees, dip the rings in batter, put in fat with skewer or stick. Drain on cake rack on cookie sheet, put in oven to keep warm. For S. 0., Washington: Why do you sift brown sugar? All of the recipes I have ever used required that the brown sugar ! be packed, not sifted. Many thanks for all the help i I have received from the j Clearing House. FAULKNER Continued From Page B-4 written in collaboration with Helen Evans Brown, “The Complete Book of Outdoor Cookery,” published by Double day St Co., Inc. ($3.95) goes on the book stands tomorrow. Steak au Poivre 4 sirloin or shell steaks of Vi-l pound apiece Coarse black pepper, salt 4 to 6 tablespoons butter (ac cording to size of steaks) 3 tablespoons olive oil Vi cup dry white wine Vi cup rich veal stock 2 ounces cognac Trim the steaks well of ex cess fat. With the heel of the hand, press freshly ground coarse black pepper into the flesh of each steak on both sides and add just a pinch of salt to each side. This must be pressed firmly into the flesh of the steak. If your pepper grinder does not grind the pepper coarsely, it may be crushed with a rolling pin or put through a coffee grinder. For fqur steaks it is wiser to use two skillets and melt half the butter in each and add l’i tablespoons oil to eaSh. This prevents the butter from burn ing during the cooking process and giving a burned flavor to | your sauce. Brown the steaks quickly on both sides. A pair of tongs is ideal for turning them. Cook to your preferred state of done ness; however, they are much better rare. Remove to a hot buttered platter. To each pan, add half of the combined white wine and veal stock. Rinse the pan thoroughly, and reduce very quickly. Rectify the seasoning and pour over the steaks. Add i cognac directly to the hot serv ing platters. Ignite and carry to the table flaming. Serve with French fried potatoes or buttered small new potatoes. Serves 4.. , ‘y ,> ffi, - Jpff “''Mi t * M' n't* lis <*r 7 m • |l Wm I > k - I'' f t \ I ifiSl 1 j| ■ I I HI EQUIPMENT FOR HOSPITAL— Mrs. Daniel Yuter of the Board of Lady Managers of the Alexandria Hospital presents Miss Dorothy L. McMillan, director of nursing, equipment for use in the hospital. The board-will have a home-baked food sale on Saturday, April 23, to rfiise money for purchasing additional equipment.—Loeb's Photo toth Stores Open Thursday Night y jfly Romantic Two-Tone Cotton IpA For Gay Gadabouts jjjjj |j It's romantic! you . . . up and some place to go 1 Our picture-book Bl W/’’./ ton with the wide collar, corsage ond skirt inset dramatizing figure flattering lines with the ajlljE ft. I contrast of o lighter tone. Wonderful silky W i| \ finish cotton, turquoise and aqua, brown and # '% t L beige, purple and 11lac. of our Silver Spring' f k\\ ijpk and F Street Sites to 20. JOSEPH R. HARRIS l V I : “ : 1 * i ‘| &****• "Kill ~^~ r 1 : iP ff a Ml . CARR I BEAN: Airy nylon jj I mesh pump with heel- hugging, toe - free fit. H WkvHk An important new version of the | \ \ very essential Spectator pump ... I "*/ IHr YJHh \ \ with gracefully sweeping vamp and y \ perfect detailing. High and Medium Heel. I 000^ \ I Smartness \ comfort person \ \ I I V’ ; * Irown A While >. # t tl«J| J Whjle H£ mE^)eljoima t°?ZZ"2V'" 1226 F N.W. I 1306 F St. N.W. complete of op * n Thurs - 10 t 0 9 ; Other Days, 9to 6 1 Open Thur*. 10 to 9; Other Days 9to 6 men's end children's 4124 Wilson Blvd. . 4124 Wilson Blvd. Open Mon., Thurs., Fri., 10 A.M. to 9:30 P.M„ I Open Mon., Thurs., Fri., 10 A.M. to 9:30 P.M. to 6 PM. | Other Days, 10 A.M. to 6 P.M. Dean Staton Speaks To Washington Club Mr. E. Blythe Staaon. dean of the University of Michigan Law School, spoke to members of the Washington Club yes terday at its 11 o’clock meet ing. Dean Stason, who spoke on “Atoms for Peace.” is manag ing director of the Fund for Peaceful Atomic Development, Inc., formed last October to promote apd develop peace time uses of atomic energy throughout the world. The fund is a private. non-Govern ment and non-profit corpora tion. McBRIDE Continued From Page B-l the do-it-yourself movement. It seems that a $6 billion busi ness has grown up around the amateur carpenters, masons, cabinet-makers, upholsterers, glaziers and the like. But— they are putting the profes sionals out of work. They are buying 75 per cent of all interior paint, 60 per cent of all wallpaper. 50 per cent of all floor tile and 42 per cent of all plywood, presum ably to paint their own walls, hang their own wallpaper, lay their own kitchen and bath room tiles and panel their own attics qr cellars, but at the CLEARANCE ENTIRE STOCK OF %Bb For Women 20 Our entire group of these finely / / • crafted and handsomely de- S / jKpr I lyy signed Tweedies. In navy, / g beige, red, avocado I M and patent. Sandals KJf &D SiSftM One Location, 52! 11th St. N.W. B Z'r JOSEPH^g MSO cool . . . so comfortable lon mesh SHEERS j ' I NATURALLY IT’S DiYOUNG’S FOR THE SHOE WITH THE BEAUTIFUL FIT I same time the home handymen and women are measing up the American economy. Every time John Smith, In surance salesman, paints his own kitchen, it means one less job for Frank Brown, painter. The more people who act as their own plumbess. elec tricians. plasterers and book case makers, the more work men lose commissions. That means, of course, that the workmen then can’t buy as much insurance or whatever it is the amateurs sell or pro duce to make their living. Anyway, since my own ex perience with the waffle iron, I have begun to wonder. One man of my acquaintance, who has fallen in love with lumber and power tools, has a house ful of fitted bookcases—and few books to fill them. Another spent months building a divan in the cellar and then had to have the door widened to get it in place upstairs. A third ruined a valuable mahogany table carefully removing the veneer instead of the varnish from the legs. The waffle iron? Oh. it cooked too slowly so I took it apart to see if I couldn’t fix it. I fixed it, all right. Now it sets the waffle on fire the minute the batter touches the plates. So I bought a new waffle iron, which, maybe, is one way to help the economy. (From AP Newsfettures) B-5 TIT 1 : EVENING STAR ashington. D. C. wxpwespat. Aran, sa, mas o*i £ 1; u 1. u iLm Good bread, good meat ~~ Mon Dieu, let’s EAT... v — * THURSDAY: PIERRE didn’t get an Oscar from 1 Hollywood this ye* r - it didn’t need ffmAtnnieesat one, what 'tvwuittwt with veal r Oscar on fiO call at the (y' drop of a menu. Chef Emile takes the tender- Is 1 \ per * thjn \fl££JW’ veal slices. v/ and gives them the treatment they deserve —a sauce yclept Bearnaise, smoother than any Beamaise you've ever tasted (tarragon vinegar, chives, pars ley, freshly ground pepper, but ter. egg yolks, chopped tarragon leaves AND sheer magic!); a sauce worthy of the elegance that envelops you at PIERRE hark ing back to the Golden Age of Dining, plus rejuvenating cock tails—all at just a sliver of a prix fixe! And don’t forget PIERRETTE downstairs. It’s for the informal and maybe hurried. Luncheons, dinners till 9:15 PM. 1929 Q St. N.W.* • FRIDAY: The inscrutable Ori- , ent? No! Nothing inscrutable dh* iq about it or the north 52S3|?w r* ern Chinese vinHEf r/£ cuisine (f 1/ which daily Er| Bb w-' * yields up its ir| /BpM-T f mysteries at ' a/wT-tk JJ THE PE ■’ e> KING, the 3 ». U only true noTi ern ’ Capitol. Dr. Liu. PEKING'S overlord, guided us (for our private party menu!) through the by-paths of Chinese-flavor nuances. And. what nuances! Item: Shark fins' soup (so precious to gourmets!); Peking duck, a traditional rite as well as feast from the first taste of golden skin to the succulent meat then finally the soup blend ing the duckling essence with Chinese vegetables. And for the sweet-ground roots, silk shredded sweet potato, heaped golden like cotton candy. Cocktails till mid night. 5522 Conn. Ave. N.W. • SATURDAY: It’s an art at BONAT’S. That's the masterpiece s of Chef Danlele (he manipulates a sauce pot like Rembrandt did his palette!) - A « of imported e ■ « * sherry, teas- ■ ■ Ml • ing season- ♦. ♦ *. • ings. plump |a& mushrooms, gently so- w^fYftOlA cused in the backgroun d /4|§l«&. of this cas serole with the tender est tid - bits Qa” of filet mignon. An artist (and artists flock here to appraise the rare oils of England, France in BONAT’S atmosphere-laden sev en dining rooms) says, “What subtle perspective!” Meaning the deliciousness of the beef bathed in such felicity, the appetizing fresh vegetables, BONAT’S salad bowl, the flakiest of homemade pie. And all served effortlessly till 10:30 P.M. by a staff whose aim in life is your culinary and ar tistic well being. Yes, quite a u , gallery, BONAT’SI 1022 Vermont . Ave. N. W. j?s • SUNDAY: Tradition loving as we are we dote on the country, kSss m rn OcilV Barbara W* V Frietchie. y m Justice Ta- £ VV--'’T</ ’ ney, but best "< / A of all for [ * tradition- y \ j "jr\ bound PE- j jy A \ TER PAN INN. This V tradition of welcome Dick and Ethel Baum gardner dispense (Just like their ancestors!) from every boxwood in the landscaped garden, to each beatific piece of crispy fried chicken (all you can eat!), every sizzling Western steak, every just picked vegetable (all served country-style!) family relish and hot corn stick right from the t oven. No cocktails and who’s ta mind? Dinners only from 1-9; Sundays 1-7. Urbana. 7 mi. s. of J Frederick, Rt. 240 A.★★ MONDAY: Allons. mes enfantst We hafk sacre du printemps awaiting us at Aux Troi * AUX TROIS t Mousque- aafllKOMfTAilH taires. For fWWJWvttMmtJ % are not the p' r A . Provenc a l.e soul? But of a certainty! SmrMJ f Such tender / **■ morsels! So — 4 exquisitely sauteed! Such a sauoe so feelingly blended of mushrooms, tomatoes, a soupcon of this herb, a whiff of that flavor! And the canape of an chovies, the salade verte aux fines herbes— Ah. mon vieux! one must weep with rapture into one’s petit pois au beurre! But new joys await: cheese such as the moon' is made of. a fine champagne for which Napoleon forsook Jo sephine! And on Fridays—never such a bouillabaise as beckons to 820 Conn. Ave. N.W.* •' And Gabby commends: ROMA: 3149 Conn. Ave. N.W. TOWN HOUSE: 27 is Howard, » Baltimore. PEERCE’S PLANTATION: 7 mL . n. of Tow ion, Baltimore. Ctyntht /»l| OOoMd 9i»«ar. worries*.