Table Decorations
Women Bore Listeners
With Catch Phrases
Feathered Friends
' ' w N
1
Half the enjoyment of serving a well cooked dinner is in having attractive table decorations. Properly
arranged flowers always add to the attractiveness of a table.
Styles Change In Food, As Well As
In Wearing Apparel, Says Expert
By Jenny Reed
Home Economics Editor
DO YOU remember the first
meal you ever prepared in
your very own kitchen? If you
were to tell about that experience,
I don't doubt that I would hear
some very interesting comments.
Perhaps some of you had to
stretch your imagination just a
bit to sec those light fluffy bis
cuits and juicy steaks that you
had seen elsewhere. But oh, it
was such fun to do something
that you had never done before.
Whether or not your first adven
ture was successful, it was inter
esting because it was new.
After those first few weeks in
your own home, perhaps cooking
does not hold the same adventure.
All the new and shiny pots have
made known their uses, the steak
1 is always done to a turn, the salt
' is never forgotten, the biscuits
: are always light and fluffy. Sure
; ly light, fluffy biscuits and juicy
..' ster.ks are nothing to weep over.
but the fun, the element of sur-
prise is all gone. Those joys of
. exploring and doing something
! new give way to the hum-drum
: monotony of routine duties.
This routine is necessary, for
there are three meals a day for
j 865 days in the year, and year in
and year out! But those who seek
; adventure usually find it. There
' are just as many surprises in
i your kitchen now as there were
when you prepared your first din-
ner, If you only look for them. Of
course, you won't want to find
them in sad sodden biscuits nor
burned chops, but by trying new
dishes, new ways of cooking, and
new ways of serving.
This doesn't mean that every
one who prepares food should
spend several hours a day studi
ously pouring over a cook book,
but cook books do give you ideas
sometimes and you'd be sur
prised how interesting reading
cook books are to the person look
ing for adventure.
QTYLES change in foods as well
J$ O as in clothing. They probably
don't change as often as the style
' of hats, but they change never
: theless. If you don't believe that
' get out a cook book of a genera-
tion or two ago and compare it
': with any up-to-the-minute one.
The difference will be just as
great as the change in dresses.
Gone are the recipes calling for a
dozen or more eggs and a pound
of butter, just as gone as hoop
r skirts. The one would no more fit
our pricket books than the other
would fit into our crowded street
cars.
t Perhaps you think, "Not many
styles in meats! There isn't any
change for adventure with only
: beef, veal, pork, and lamb, and
once fn a while a chicken from
which to choose." But think how
many different cuts there are in
each meat animal. Let us take
beef, w hive sixteen different
cuts, exclvrive.of the extra parts,
such as the heart, liver, tongue,
etc., that are ur I for fo;:l. Then
multiply thoe rintron cuts and
thnsp extra parts by the ways of
cooking ptIi one pm. the result
., ia an nfirrte number of di.hs
tht mr-y be r1' from the
aire meat animal. Surely there is
. no lack of variety here! If you are
- not sntiFfiH then, try using a
little imrprinntion "hen ynu are
cooking, add a little HifTerent
flavoring now and then. To illus
trate what I mean when I say to
add little touches of flavoring,
sometimes broil a steak adding
only butter and salt, again grata
a little cneese over it before you
put it in' the broiling oven you
will be surprised how different it
tastes, and yet how subtly the
flavor is changed.
IT IS surprising how differently
different people cook. Two wo
men may use the same recipe, the
same kind of ingredients and the
same utensils, but the results may
be quite different It is often a
dash of this and a dash of that
and you find a great difference in
the finished product. For instance,
if you are making a stew with
onions, try the effect of first fry
ing the onions and then sprinkling
them with a pinch of powdered
sugar before you mix them with
the meat. You'd be surprised how
much this takes away the strong
taste of the onion. Or sometimes
add a little piece of liver to the
stew and see if you can taste a
difference.
It is just such touches as these
that add the adventure to cooking.
Beef Tongue Tomato Sauce
Boil until nearly tender, a beef
tongue. Skin and trim and place
in baking dish.
Add and simmer for g minutes:
1 tablespoons butter
lJ cup chopped anion
K cup chapped celery
lO'j-ounca to el tomato taup
Na. 2 aan ef paat with I, 0f (he
llquar
I cup brekan mushrooms
'j te.spaen salt
Va teespoon paprika
Pour these ingredients into the
baking dish. Cover it closely,
Bake in a moderate oven (325 F.)
for about 1 hour.
Liver Patties
Combine:
I pound livar ground
I ilico becon chopped
') cup dry breed crumbi
V cup oveporeted milk or ereem
' teeipoon selt
' teeipoon pepper
SHAPE these ingredients Into
6 cakes. Wrap around the
cakes 6 slices of bacon. Secure the
bacon with toothpicks. Place the
cakes in a lightly greased pan in
a hot oven (425 F.). Cook them
until they arc well browned. Turn
them to insure even baking.
Sponge Cup Cakes
1 cup light brown luger
2 eo.o;i
'l cup ceke flour
Va teeipoon baking powder
'a teeipoon salt
I cup chopped nut meet!
Sift sugar and beat eggs until
very light. Add sugar gradually.
Heat these ingredients until they
arc well blended. Sift flour and
rosift with baking powder and
salt. Add the sifted ingredients In
3 parts to the egg mixture. Beat
the batter until it is smooth after
each addition. Fold In nut meats.
Bake the cakes in greased pans
in a moderate oven (350 F.) for
about 20 minutes. Permit them to
cool in the pans.
Sour Milk Cup Cakes
I cup brown tuger
Vl cup butter
J egg-.
1 teeipoon venille
Vl cup tour milk
7Va cupi breed flour
2 teeipooni tertreta
't teaipaen felt
'i teaipean cinnamon
'a teeipoon cloves
'l teeipoon lode
EAT butter until soft Add
gradually the sugar that has
been sifted. Blend these ineredi-
ents until they are very light and
creamy. Beat in the eggs one at a
time. Sift flour before measuring
and resift with other dry ingredi
ents. Add the sifted ingredients
to the butter mixture in 3 parts
alternately with thirds of the '
sour milk. Beat the batter after
each addition until it is smooth.
Fold in K cup nut meats or cur
rants. Bake the cakes in greased
pans in a moderate oven (375 F.)
for about 20 minutes.
Cornflake King
Very quickly made crisp and
good a fine emergency dish as it
takes the place of cake.
Stir and melt in a large sauce
pan over heat:
I cup brown luger, clolely pecked
3 tablespoons butter
Va teeipoon salt
Fold In until well coeted 4 cups corn
flakes. Grease a 7-inch ring mold, or
individual molds. Press the corn
flake mixture lightly into the
mold. Fill the center and surround
the ring with sugared fruit or
stewed fruit Serve with whipped
cream or ice cream.
Pecan Squares
Stir over quick heat until the
sugar is dissolved, then boil slow
ly, without stirring, to the soft
ball stage (238).
2'l cups brown sugar
3 squares chocolete
I cup thick sour creem
Cool the candy. Beat It until It
begins to harden and then add 28
cup chopped pecan meats. Pour
B
Wizardo Reveals Mind Reading Trick
By Wizardo
IN AMERICA today there are
dozens of quacks who claim to
be able to read your innermost
thoughts, but if 95 per cent of
them were to be investigated by
a committee of magicians it would
be revealed that most of their so
called supernatural powers were
nothing more nor less than magic
tricks in disguise. Magicians of to
day make absolutely no claims to
supernatural powers.
IN PRESENTING the telephone
trick of Lesson No. 2 and the
mind reading trick of this lesson,
you do not claim to be actually
exercising these abilities, but
state that, "through my studies
in magic I have been able to mat
ter certain secrets with which I
can produce effects just like the
famous witch doctors of Africa,
who, people say are able to read
(he minds of any human,"
The title of today's lesson is
"Minrl reading Extraordinary."
EFFECT Performer seats him
self at a table on which are ar
ranged a number of small slips of
paper, matches, a metal dish and
a pencil, saying: "I want each
member of my audience to call
out any number which may occur
In them, and I will wrile each
number called on a separate slip
of paper." As the numbers are
rilled out, the performer writes
them on different slips, which are
folded up and dropped into the
metal dilh. After each member of
the audience hat called a number
If the audience it small, have each
person call two or three numbers,
to that there will be at least a
doten slips; take the slips in the
By Deborah Ames
I HAVE a very definite bone to
pick with some of you readers
and I hope I can do it grace
fully enough so that you won't
get too angry.
I do so dislike people that in
tersperse their conversation with
a smattering of foreign words. I
really should say women instead
of people, I think, for it is almost
entirely a female trait. Last week
I was a guest at a home where
there were several women who
had but recently returned from
Europe, and they were outdoing
each other in their efforts to
really convince their listeners
they had visited Italy and France
and Germany.
Such a babble of poorly pro
nounced phrases!
One woman, who I am sure had
been in Paris for not more than
two weeks, became very arch and
trilled "n'est ce pas?" after every
remark until I became a bit nause
ated. At the same time there
were such phrases as "a bientot"
and "no es verdad?' and "mas o
menos" going on all the time.
Now we Americans have an ex
cellent language of our own and
we ought to use it. Read Menc
ken's book on that same subject
sometime, it's really good. I can
remember being perfectly furious
at an Englishman one time be
cause he told me, in what was
meant to be a flattering way, that
I really spoke almost like an Englishman!
OFCC
phn
COURSE there are certain
irases which are definitely
foreign that have become almost
a part of one's daily conversation.
Particularly here in the west
where the Spaniards left so many
of their charming and convenient
catch-phrases, I cannot feel that
it is affectation for a westerner to
say "goodbye" with an "adios," or
to say "hasta la vista" instead of
our rather ugly "so long."
But for a person who has never
had much to do with foreign
countries or foreign literature to
fill her conversation with little
catch-phrases is not only affected
and school girlish, but ostenta
tious. Now that you have heard what
I have to say on that subject, here
is another "peeve" telephone
manners.
The telephone has become such
an integral part of our daily life
these ingredients onto a buttered
pan. When cool cut into squares.
Pineapple Candy
Stir over quick heat until the
sugar is dissolved:
I cup brown sugar
I aup sugar
'l cup crushed, drained pineapple
I cup ereem
Boil these ingredients slowly to
the soft ball stage (238' ). Stir
them constantly. Remove from the
Are and add:
I tableipeen butter
I teaipean pawdered ejlnejor
'l cup broken pecan meats
I teaspoon vanilla
Cool the candy. Beat it until it
is creamy. Pour into a shallow
greased pan. Cut Into squares be
fore it is cold.
metal dish, and have someone
draw out one slip.
Instruct the person who select
ed the slip to hold it tightly in his
fist. Now return to the table and
light a match and burn the re
maining slips, remarking: "As the
amoke from these burning slips
floats into the air I ran, by watch
ing carefully, detect the numbers
you have all thought of before it
disappears."
PRETEND to watch the smoke
and wave your hand mysteri
ously over the burning slips until
they have been completely con
sumed by the flames. Now turn to
your audience and say: "Everyone
in this room has thought of a
number and the thought waves of
PLKIXiK CARD
LEARN THE AGE-OLD SECRETS Oh MAGIC
IOIN THE FIVE STAR WIZARDO MAGIC CLUB
WIZARDO,
Five Star Weekly,
620 Folsom Street,
St' Francltco, Calif.
Dear WIZARDO:
I am interested in learning the mysterious secrets of magic and
want to become a WIZARDO MAGIC CLUB MEMBER.
Enclosed you will find my 15-rent membership fee and t self
addressed stamped envelope.
Please enroll me In the W. M. C. and send me my membership
card and complete Information on the 10 RIG MAGIC LESSONS
to which my membership entitles me.
I promise to obey the Magicians' Law. "A MAG It I A.N NEVER
TELLS," and will not disclose any nf the secrets of tht W. M. C.
(Plttse Print)
Name .
Street
State....
(Copyright, 1986,
that few of us give it the proper
attention. I still can not feel that it
is quite correct to issue invita
tions over the telephone, unless
they are for very informal occa
sions, such as having the neigh
bors in for an evening of bridge,
or asking Johnny's mother if he
can come over and play with your
child. The few minutes that it
takes to write a pleasant little
note are well worth the effort. If
people are worth inviting, they
are worth a little extra effort
BUT to get back to the tele
phone. Please, try to keep your
voice low and pleasant The mech
anism of the telephone does
strange things to a voice, and
even the nicest speaking voice can
be turned into a harsh, strident
noise. 1 have a great deal of work
to do that often entails long min
utes of telephone conversation,
and I have a trick that has gained
me quite an enviable reputation
I try to think of something very
amusing while I am talking in
other words, I smile to myself,
and it usually shows in the voice.
Nothing as saccharine as the
"voice with the smile" but at
least the voice that sounds as
though it might smile any min
ute. Try It sometime.
Kitchen Tips
Transform a Brown Betty by
dotting it with bits of grape jelly
before or after it's baked. The
jelly melts into tho pudding and
gives it a brand new flavor.
To peel peaches quickly, put
three or four of them in a colan
der and dip them up and down
several times in a pan of boiling
water. This removes the objec
tionable fuzz and loosens the
skins so they come off easily.
Fit your pastry loosely, yet
closely enough into the pan so
there will be no air bubbles un
derneath to make the crust lose
its shape as it bakes. To keep a
pie shell from bulging, line the
Unbaked crust with waxed paper
and fill it with rice or beans.
They're left in until the crust is
almost baked, then lifted out, and
the crust put back in the oven to
brown.
For a change, try stewing two
fruits together. Here are soma
good combinations: apples and
cranberries; apples and bananas;
prunes and apricots; prunes and
cranberries; peaches and prunes,
and apples and prunes.
When grating lemon or orange
rind, use only th colored part of
the skin the white part under
neath it a little bitter. Half a
lemon should give you all tht
juica and rind you need for
sponge cake.
ROUGH GOING
There are 55 very high moun
tain peaks in the United States,
and 42 of them are in Colorado.
N
PEPLESS PEPPER
The pepper we call "white pep
per" is really black pepper extra
ripe.
theae numbers have been floating
around ever ainre. Now that I
have burned all the tllps but one,
I can concentrate on this one num
ber without getting confused.
Let's tee, 1 believe the number
you are holding it ," and to
the amazement of your audience
you correctly name the number
written on the slip held by one
member of the audience.
SECRET: Let ut pretend that
the first number your audience
calls is "nine." Write this number
on the first slip, fold it and drop
it in the metal dish.
When the second numher is
railed ERKGOUX of JDEGERZ
It JDEGO RKKO UZlElt. In
other words, you will JDKGO
RERO, or the YEDFG RATVOD
City..,
Date
By Faay fuller)
GOLDEN
By H. R. Eschcnburg
ONE of our largest birds, the
eagle, with his chocolate
brown body and golden crest and
nape, is the lord of all he surveys.
His wing-spread of six to eight
feet, heavy sharp talons and
hooked bill makes him a formid
able looking enemy, no doubt giv
ing rise to the misleading and un
founded reports of eagles carry
ing off pigs, lambs and even chil
dren. Their diet consists almost
wholly of ground squirrels and
jack rabbits; but at times when
food is scarce, they are nul atcue
to making a meal of carrion.
A nesting area has from two to
three nests, one being used year
after year unless the birds are
disturbed, then one of the other
nests is used for tho second set.
Menu of
By Joan
THAT old English favorite "fish
and chips" can come in more
than one form. On today's supper
or luncheon menu you'll find them
FIVE STAR
FOOD FILE
AS a fitting tribute to the
many inexperienced brides
who are going forth this
month, Jenny Reed has col
lected twenty-four of her fav
orite recipes. These she has
had printed on strong white
paper, ready to slip conven
iently into your recipe file.
Twenty-four of these recipes
wil be mailed to you on the
receipt of twenty-five cents In
stamps or coin.
While we say these recipes
re for the young cook, don't
let that scara away you more
experienced women you will
find that Jenny Reed has in
cluded tome recipes that are
new to you, too. You will find
simple, yet appetising wayt of
preparing delicious meals
meals that will leave you cool
and calm and ready to enjoy
these long summer evenings
with your husband and friends.
Mail your requests to Five
Star Food File, Five Star
Weekly, 820 Folsom street,
San Francisco, Calif,
WUSSOX, lll-USS IYGPO FSE
BF. Your aullence will GPKliN
GPUG I.IA mo JDEGERZ GPO
RATVODF GPOL WUDS.
You mill L'WG UK GP1 you
arc DOL'SSL JDEGERZ GPO
RATVODF GPOL WUSS by ask.
ing them to repeat a number oc
casionally as if you hadn't heard
it correctly the first time.
FOLD each slip after writing
the number on it and place it
in the metal dish. After each
member of the audience has called
a number (If a small audience,
have each member call two or
three numbers so as to have at
least a dozen slips In the bowl)
have someone draw one slip. Then
bum the slips and complete the
trick by correctly calling the
number written on the selected
slip. Hy burning the remaining
slips before calling tho number,
you make the trick appear more
mysterious and make it impos
sible for vour audience to SL'GOD
XEFWIHOI) GPl.'G GPO FL'TO
RATVOD is lKL'SS the FSEIIF.
To be a good entertainer In any
line, you must learn to use show
manship when presenting your
talents to an audience. The above
trick could be staked in a care
less, half-hearted manner and fail
entirely to entertain your audi
ence, but if presented with en
thusiasm it will prove most mys
t'fyi.iT and entertaining.
I want to thank all my Wizardo
Magic Club members for the
msny nice letters I have received
and the enthu;hsti; In'erest they
have sh"wn toward magic.
C9pr"gt, i)4, br fr FuMar
EAGLE
and C. T. Hall, Jr.
Two or three eggs cream colored
with red Bpots are a clutch, usu
ally laid about March 1. Incuba
tion and growing period of the
young takes about four months,
July usually finding tho young
birds flying.
The Golden Eagle is the same
wherever found, having no sub
species and ranging widely
throughout the West.
The eagle upholds his reputa
tion as one of nature's moat skill
ful hunters, as he glides a lew
feet above the ground, slipping up
on a colony of ground squirrels
an:l pirking up one of the little
rodents as he goes by. He often
dives from great heights to sink
his talons in a rabbit which has
ventured too far from cover.
the Week
Andrews
in the guise of tuna Chip scallop.
This is the menu:
Hors d'oouvres
Tuna chip scallop Crisp fried noodles
Stuffed tometoes
Freih peach ice cream
To make tho tuna chip scallop,
flako a 7-ounce can of tuna and
combine with most of a five-ounce
package of potato chips which
have been crushed. Stir in 2 cups
of savory cream sauce to which
has been added Vi cup chopped
' mushrooms. (Or use 1 can of
mushroom soup.) Place mixture
in a casserole and cover with re
maining crushed potato chips,
Bake in a moderate oven for
about half an hour then sprinkle
top of dish with sliced olivet.
For your hors d'oeuvres, try
wrapping pineapple wedges in
bacon, holding the bacon in place
with toothpicks, and broiling un
til the bacon It crisp and brown.
Another good tppetizer it made
by tpreading crisp crackers with
a mixture of cream cheese, a little
cream and a dash of horseradish.
Games for Parties
HORSE-RACING
TIE a narrow piece of tap for
each contestant to a station
try object. Each player It given
a small scissors and at the signal,
gol tries to drive his horse (scis
sors) down the track (tape), If
he slips and cuts horizontally
across, he is disqualified. Tht
first to cut the length of the tape
wins. Knots may be tied In the
tape to increase the difficulty and
fun.
FISTICUFFS
The last bare-knuckle cham
pionship bout was won by John
L. Sullivan. The fight lasted 75
rounds and the lcalng fighter was
Jake Kllrnln.
mm