Evening star. [volume], August 09, 1955, Page B-7, Image 32

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

Image provided by: Library of Congress, Washington, DC

                
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DRESSING ADDS ZEST —Liven up your basic green
salad with dressing that's a little different. One good
Cap/, and Mrs. Davis
Return to Washington
Navy Capt. and Mrs. James
H. Davis and the latter's
mother, Mrs. David H. Kinche
loe are settled in their new
home at 5230 Watson street
In Briarcliff. Capt. Davis has
returned to Washington for
duty in the Office of Military
Sea Transport Service after sea
duty in the Far East.
Ambassador Entertains
The Ambassador of El Sal
vador and Senora de Castro j
entertained at dinner last week j
at Normandy Farm for Mr. j
and Mrs. Philip Raine who
will leave soon for Sao Paulo, I
Brazil.
Mr. Raine has recently been [
named as an official of the j
United States Consulate there. J
Meeting Today
The Business Women's Club j
of Fort Bel voir meet for din- j
ner today in the Fairfax
Room, Penn Daw Hotel. Mrs.
Marya Senkow, president, will
preside.
READERS' CLEARING HOUSE
Travel With Children
Mrs. C. L. A.. Hyattsville
Several people have re
quested hints for taking trips
with small children in a car.
We have made several trips,
usually to Florida or Pennsyl
vania, with our two girls, ages
5> 2 and 2> 2 . We purchased a
portable ice chest, such as
many people use for picnics,
with ice in one section and
food in the other. We carry
milk, fruit, cookies, and any
thing else we may want (for
mula for the baby, made be
fore we left for 3 days and
stored in quart Jars, and 8
clean bottles.)
We also have a small sterno
with matching pan which we
used to heat milk when the
youngest was on formula, also
soup or hot dogs in case the
children should get hungry
ahead of schedule, which will
happen with the best of plan
ning. The ice chest we placed
between the front and back
seats on the floor, the other
space we filled with suitcases
(the ones we would use at
night, with one change of
clothes if needed) and over
these we placed a pari or crib
mattress. I usually fit one or
two paper bags into the cor
ners someplace, one for toys,
crayons, books, etc., and the
other for trash.
We carry a thermos of cold
water and plenty of paper
napkins and tissues and paper
cups. Also, we have a little
potty seat w’hich fits, folded,
under the front seat—very
handy for the smallest and
good for an emergency for the
older. Only takes a minute to
empty and wash.
We usually start around
7 or 7:30 a.m., and drive until
about 9 or 9:30 when we stop
for breakfast. If our fruit and
milk are low we re-stock at
this time, also check car and
ice supply. 'Most service sta
tions on the highway have ice
or can tell you where to stop.)
We don’t make any other stops
until about 2 p.m., when we
stop for lunch and a short
romp for the girls, this stop is
usually about an hour. The
girls take naps in the after
noons and our next stop is
fOlneylm\)
< Dittinctive V
Country Dining f
1 Famous Old Plantation I
Receipei I
I Sunday Cocktails \
I Party Accommodations \
I CLOSED MONDAYS ]
1 Georgia Art. Extended. Rt 97 /
V Telephone WH. 6-5757 /
/ Q«rtrt4i lllliraa BrtviUr \
/ Owner \
I OLNIY, MD.
i,-at,
I
MAIN-DISH SALAD— Here are the ingredients for a summer salad —Cooked South
African rock lobster tails combined with onion, pepper and celery, heaped on lettuce
leaves. A French dressing goes over all—herbs might be dried marjoram, basil or
fresh dill.
1113
When broiling chicken
pieces,pul on bottom of
broiling pan,-no! on rack
about 6:30-7 pm., before dark
; so the girls can play a while.
Then we eat. We always stay
at motels for several reasons—
the car is always close, restau
rants are usually handy and
reasonable and most motel
owners welcome children (and
pets) and usually provide for
their pleasure, too. We always
got a baby crib, until the last
trip, when we got a double bed
for the girls.
We have with one exception,
always had wonderful trips,
and I believe it's because we
planned the car part especially
around the children. We
dressed them in shorts for the
summer and jeans for the win
ter and were not too fussy
with how they were going to
look when we stopped. A wet
wash cloth carried in the car
pocket and a comb and brush
soon makes all feel fresh
enough for any stop necessary.
rrrrrrrrr
♦ HAND WASHED ♦
X IN LUX FLAKES ♦
♦ GUARANTEED ♦
i AGAINST SHRINKAGE X
l THE WOOLERY ♦
WA. 7-2600. ♦
Seven rooms to select from
t'WWH&I *l* cor ®**d bnr arrange*
corkage charge. Ample
Full court* delightful
Ideal arrangements for
r «gulor club or business
meetings. Just the right
size room for groups of 15
i
pepper-upper is tabasco sauce; it blends equally well
with a simple French dressing or mayonnaise.
I hop* this will be of some |
help to someone planning that j
"looked-forward-to trip.”
** * *
To Clean Paintings
Mrs. J. H. K., Washington
For Mrs. M. D., Washington,
on how to clean oil paintings,
this is recommended Dy Miss
Gena Thames of Rutgers Uni
vereity. If possible, remove the
canvas from the frame. You'll
find the canvas is on a
stretcher. Sometimes dust and
dirt collect between the edge of
the frame and the canvas
| frame. Use a lintless cloth to
| remove loose dust, then wash
! the surface of the painting
gently with lukewarm, mild j
soap-flake suds. Repeat sev
eral times If the surfaee is
unusually dirty or rough. Pat
off the suds with a cloth moist- j
ened with clean, clear water.
As soon as the dirt has
j loosened, or before that, if
the paint begins to dissolve,
stop washing and pat dry with
a soft cloth. Then apply boiled
linseed oil with either a camel's
hair brush or a soft lintless
cloth. Usually boiled clear lin
seed oil may be purchased at
the drug store or a hardware
store. Usually going over the
surface of the painting once i
timed for rollriip
entrance: the dross JHra|Rj
PLLS the watch!
You're set fashion-wise I | )
compus cotton comes mßfflH /
complete with its own wrist ■%
watch,* with a strap that
matches the dress' Sizes 8
including Federal tax on
• Swiit mov.rn.nf, wilh aoio ol Aline* J 'wjjisSllPi^
(processed aluminum). j
QPasttngton < 3E >
1108 Connecticut Avenue • Open Daily, 9:30 to 6:00
| with the linseed oil is enough, j.
' If it has never been oiled, it
, may take another application, j
I Cleaning and oiling oil paint- j
| ing should be done about once '
j a year. Miss Thames says.
** * *
Presidents Poem?
Mrs. G. W.. Washington
I wonder if some reader ;
could give me the rhyme which
gives the Presidents. It is such
a useful one and begins:
First Washington. Adams and
Jefferson.
J»mf' Madison. Jamwi Monroe,
Then Adams again and
Jackson . .
I would so like to re- j
memorize it and would greatly
appreciate it if someone could
send it in.
fi tyal/ietatqs
B' 7 * LARGE • SMALL
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. WEDDINGS
. RECEPTIONS
Ml • ANNIVERSARIES
Serve Salads Often —
But Try For Variety
By THE CHEF
Salads are, or should be. a
staple all year round, but
somewhow in summer we seem
to serve more and bigger ones.
The basic green salad is
subject to an enormous num
ber of variations. It can be,
simply, a few types of greens
tossed with a light French
dressing. Or it can include
heartier vegetables onions
i the sweet, purple-skinned
ones, please), radishes, cucum
bers. tomatoes, green or red
sweet peppers, even crisp
rounds or sticks of carrots,
and shredded red cabbage.
A word about side dish sal
ads—make an effort to match
your salad to your main dish.
If you’re grilling hamburgers,
let it include onions, peppers
and carrots. For, say, a deli
cate chicken in sauce, let it
be just varied greens with a
light dressing. With pork,
slice a few apples and a lit
tle cabbage into your salad;
with roast duck, or anything
sweet and fatty, add a few tart
slices of orange.
Don’t overlook salad as a
main dish. A splendid chef's
salad can be the vehicle for
using up those leftover cold
cuts. On top of your bed of
greens, place ham, bologna,
salami, American or Swiss
cheese cut in thin, julienne
strips, served with a French
dressing. This is a wonderful
summer lunch.
Add Seafood
Seafood is another wel
come addition that makes a
meal out of a simple salad.
Dark escarole combined with
romain. plus some diced celery
go beautifully with shrimp;
combine cooked and cut up
South African rock lobster
tails with minced onion and
pepper, diced celery and
greens. And then there’s the
Caesar salad—to your basic
green salad with French dress
ing add crumbled bacon or
chopped anchovies, croutons
fried in garlic, Parmesan
cheese and a 1-minute boiled
egg broken over all and mixed
In.
Dressings can add variety
and change the character of
your salads. The basic French
— 2 3 oil and Va vinegar, with
salt and pepper added, is al
ways safe and good. But try
adding a little dry mustard
and garlic powder, too. Or a
favorite herb. For a really
( tangy dressing, add a tea
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spoon each of salt, paprika
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spoon each of sugar and Ta
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Bottled mayonnaise, which
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'J j Homo Addrcti County |
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THE EVENING STAR, Washington, D. C.
TTESPAT. ACC,VST 9. IBSS
and garlic, used with a light L
hand, are always welcome. Stir
in a little lemon juice and
capers for a chicken salad; j
add a bit of horseradish and
chili sauce (plus lemon juice)
for shrimp. Tabasco is good
here, too; add Vi teaspoon to
a cup of prepared mayonnaise,
along with a tablespoon of
lemon juice or vinegar and a |
little celery salt.
B-7
(. '■ : 'T7' 1
( Free Transportation
|j| Come to either of our stores
HI by taxi and with each purchase
H we will gladly refund your fare
|| up to 2 zones.
National Uniform Co,
809 11th St. N.W. 20th & K N.W.
j Free Parking Both Locations
1 ■ ■ i— ——s ■ll ■■■ 1 as