Coral Gables Riviera

Tips for the Ladies on Style, Beauty, Home and Table

PAGE 2 - THE CORAL GABLES RIVIERA - FRIDAY, JULY 25, 1941.

Mrs. Charles Fuchs Serves Unusual Cocktail For 1st Dinner Course

Mrs. Charles Fuchs, president of the Garden Club and member of the hospitality committee of the Woman's Club, who entertains frequently, has contributed a crabmeat and avocado cocktail to the club's cook book that will appeal to the hostess trying to serve the unusual. Crabmeat And Avocado Cocktail 1/2 cup crabmeat 1/4 cup finely chopped celery 1/4 cup chili sauce 2 tablespoon lemon or lime juice 1/2 tablespoon minced onion 1/2 tablespoon Worcestershire sauce 1/8 teaspoon salt 1/2 cup avocado, diced Combine all ingredients except the avocado and chill for at least an hour. Add avocado just before serving. Mrs. L. C. Olson, who ably handled publicity for the club last year, has contributed many recipes to the club's cook book. For a refreshing summer dish, Olson's rainbow relish sounds interesting: Rainbow Relish Cocktail 1 large cuke green cabbage small white onion 1 sweet celery red cabbage, small 1 1/2 cups vinegar 2 cups brown sugar 1 tablespoon mustard seed 1 tablespoon allspice Mince fine the cabbage, white onion, celery and cucumber, keeping them separate. Into a sherbet glass put a layer of minced cabbage, a layer of minced beets, a layer of minced celery, a layer of minced onion which has been mixed with parsley and mustard seed. Mix together the brown sugar and vinegar. Sprinkle over each sherbet glass sufficient of this mixed vinegar and sugar to moisten. Chill over night. Mrs. Roy Evans who, with her husband, Major Evans, is spending this summer in Starke, gives a recipe for baked leg o' lamb that might give a "lift" to that staple meat dish. Leg of Lamb 1 leg or shoulder of lamb 2 or 3 sprigs of garlic 2 tablespoons salt 1/2 tablespoon olive oil 1 tablespoon dry mustard 1 tablespoon ground ginger 1 tablespoon brown sugar 1 medium onion 2 cups boiling water 2 tablespoons Worcestershire sauce 1 cup water Place garlic and salt inside folding wrapping paper or inside of brown paper sack Crush garlic with handle of knife, moisten with olive oil and mix into a paste. Rub thoroughly and hard all over washed and dried leg of lamb. Now go all over the meat with ginger and mustard, and shreds of garlic. Mix flour, mustard, ginger and sugar. Dredge meat well with this mixture. Place in hot bake pan in hot oven (500 degrees F.) and brown quickly on both sides. Reduce to moderate heat (250-30 degrees F.). Baste with sauce made by mixing tomato soup, Worcestershire, together, one cup of water and one teaspoon of salt. Slice onion and place on top of meat. Allow about thirty minutes per pound in covered roaster for roasting. Baste well every fifteen minutes. Small amounts of water may be added if and as needed. One hour before done add one-half cup or more boiling water. Skim off fat and let it cook for gravy. The most like to scrape and fix the gravy or with mint sauce as preferred. Left over part is fine warmed over in the gravy. Lamb cooked this way is a fine party dish. Bananas are now plentiful and cheap. Baked bananas are delicious and nutritious. This recipe in the Woman's Club cook book is a good one to follow: Baked Bananas 3 bananas peeled 4 tablespoons lemon juice 3 tablespoons melted butter 4 tablespoons sugar Grated lemon rind Cut bananas lengthwise and pour over it the lemon juice, a little grated rind, the sugar and butter. Bake until bananas turn red, basting often. Serve as vegetable. Now if you do not care for the bananas fried as above, Mrs. Howard Sullivan, chairman of conservation, woman's club, and a past Garden Club president, offers a delicious banana bread recipe: Banana Bread 1/2 cup shortening 1 cup sugar 2 eggs (beaten) 3 crushed bananas 2 cups flour 1 teaspoon baking soda, pinch salt Cream shortening and sugar well, add beaten eggs and crushed bananas. Sift and add flour, baking soda and salt. Then add one-quarter cup finely chopped nuts. Pour into well greased bread pan and bake at 350 degrees F. 40 minutes.

Wrinkles in Clothes

If you'd like to spend a carefree vacation actually resting instead of working, and saving money instead of spending, keep the wrinkles a minimum. There's nothing like that old standby, seersucker, and the newer crinkled percales, organdies, and lawns, to reduce garment care to a minimum. Dunk them in a tub, hang 'em up carefully to dry, and presto they're ready to wear in no time with less trouble. Unbleached muslin, (often called cafeteria) can be treated just as casually, while cotton lace, net, and crease-resistant ginghams and voile will resist wrinkles much longer than others. Plain cottons, although the newest and oldest fad, the 1941 broomstick skirt borrowed from the Navajo Indian fashion, which requires only washing and twirling around a broomstick, plus a little patience while you wait three days for the skirt to dry. Of course there's a trick to drying crinkled cottons that everyone should know. Avoid underirable folds by hanging the garment on the line from the waistband. Clip pinning the skirt and blouse to hang in straight line. To prevent sleeve and shoulder wrinkles, pin a string to each sleeve and attach it to a clothespin on either side if the garment. Any and all of the crinkled cottons, as well as cotton lace and net, pack ideally for vacation and country sojourns. For instance, seersucker or crinkled organdie can be packed for several days and will be ready to wear when removed. Other cottons will show superior stayability if you observe a few simple precautions: stuff the sleeves; make the first fold at the waistline; put layers of tissue paper between the folds, shake out each garment immediately upon arrival and hang it up. Besides dresses and other types of clothes, you will find cotton accessories that pack ideally. Turbans of pique, or cotton crochet yarn and string can be packed flat and come out good as new. Washable pique slipcover bags in envelop styles do not crush. Cotton playhoes and gloves pack flat and can be quickly washed, without need for pressing. Collar and cuff sets of organdie, batiste, or lawn, can be packed between pieces of cardboard to prevent creasing. And don't forget to include a batiste girdle and bra set because they pack as easily as they wash and are the coolest most comfortable types of corsetry.

Dress for Frollicking and Formal Affairs

Shorts 'n' bra with matching sun hat in orange nasturtium print on white waffle pique is worn here by Janet Waldo of Columbia network's "Big Town" program. Notice its halter neck and bowed bodice which make it both secure and brief. There is a touch of Latin-American influence in the styling of its rhumba skirt. Indian sign is on this play suit of bright yellow and pur-ple linen worn by CBS actress Gail Storm. The snug fitted bo-dice zips on as does the new version of long shorts with Az-tec-like motif. A purple wrap-around skirt completes the play outfit. (From I. Magnin, Los Angeles). Pretty as a Southern bell is Virginia Dwyer, CBS actress, who wears here a white mousseline de soie summer formal trimmed with black lace ruffles and velvet. Notice how the drop shoulder-ed effect and extremely full skirt minimizes the waistline. (From Young America Dance Frocks). Pillow ticking is one of the most popular materials for this season's play togs because it is both inexpensive and durable. Yvonne Mann, who is heard on "Aunt Jenny's Stories" over the Columbia network wears a striking blue and white striped shorts suit of this material. The man-tailored shorts have cuffs and the jacket is the regulation three button blazer model. (From Lanz of Salzburg).

Eat Right Food to Help Keep Fit

"Democracy through nutrition" is apparently the by-word to evolve from the National Nutrition Conference for Defense held recently in Washington, D. C., where some 700 leading food experts, doctors, home economists and casual-but-interested bystanders swapped views and facts on the nation's nutritional requirements. With this and similar events, nutrition has at last come into its own, not only as a subject in itself but as a vital by-product of the defense program, important in producing a stronger, healthier U. S. A. Old hands at the game may know most of the "dope" already; should you, however, wish to brush up on your nutrient knowledge, the Bureau of Home Economics U. S. Department of Agriculture, has issued a leaflet called "Eat the Right Food to Help You Keep Fit," which may be obtained from the Superintendent of Documents in Washington for 3 cents. Among the foods which go to make up the leaflet's "yardstick" of proper eating are milk, leafy green or yellow vegetables, raw fruits and eg-others rich in vitiamin C, meat, whole grain products. Louisiana Tapioca Cream (Helps Get Milk Into Menus) 3 tablespoons quick-cooking tapioca 1/2 teaspoon salt 1 teaspoon grated lemon rind 1 egg white, unbeaten 2 cups milk 1/2 cup strawberry preserves 1 tablespoon lemon juice Combine tapioca, salt, lemon rind and milk in top of double boiler. Place over rapidly boiling water and cook about 15 minutes, stirring frequently. Remove from heat (do not overcrow, mixture will be thin). Blend egg white and preserves in bowl. Beat with rotary beater until stiff and smooth. Fold in tapioca mixture. Add lemon juice. Chill. Serve with or without cream. Yield: 6 portions. Baked Banana Ambrosia (Bananas Have Vitamins A, B1, C, And G) 2 firm bananas 1 cup drained crushed pineapple 2 marshmallows cut in quarters 1 cup shredded coconut 1-2 cup whipping cream, whipped 2 tablespoons orange marmalade Use all yellow bananas. Peel bananas and cut crosswise into half-inch pieces. Combine bananas pineapple and marshmallows. Turn into a well-buttered baking dish and sprinkle with coconut. Bake in a moderate over (350 degrees F.) about 15 to 20 minutes, or until bananas are tender (easily pierced with a fork) and coconut browned. Serve hot with whipped cream topped with marmalade. 6 servings. Devil-d Eggs, Brazilienne (Good Way to Get Your Eggs) Shell 6 hard-boiled eggs and cut in half lengthwise. Remove the yolks, mash and add 2 teaspoons prepared mustard, one-half teaspoon onion juice, one-half teaspoon salt, 1 teaspoon finely minced parsley, and one-quarter cup chopped Brazil nuts. Mix. If mixture is a little dry add vinegar or mayonnaise, as desired, sufficient to moisten. Fill hollows and sprinkle with paprika. Sprinkle with chopped Brazil nuts. Summer Salad, Floridian (Leafy Greens and Vitamin C!) 2 cups Florida citrus salad 1 cup diced cucumber 3/4 cup sliced radishes 1 head chicory or endive 6 strips bacon French dressing Drain citrus salad. Combine all ingredients; chill. Just before serving add French dressing; toss lightly. Serves 6. "Pay-hai-o-kee" (grass water) is what the Indians called the vast region we know as the Everglades.

Leisurely Bathing Drowns Troubles

One of the quickest and most agreeable ways of calming down is to take a leisurely bath. Maybe this isn't what the originator of the phrase 'drown your troubles' had in mind, but it certainly is effective. Troubles actually do seem to go down the drain, so that a bath leaves a quieter spirit as well as a cleaner body. The bath that is taken mainly for the purpose of shedding troubles should be neither too hot nor too cold, but should be on the warmish side. Fill the tub generously, so that the body may be enveloped in the water, lather all over gently, then lie back and rest in the tub. A sponge-rubber bath pillow tucked at the edge of the neck adds to the restfulness. Close the eyes, make the mind a blank and soak for five minutes, then rinse with clean, warmish water. Dry with a clean towel, using the blotting method, and then dress in clean fresh clothes. The temperature may still stand at ninety in the shade, but the spirit will be at least "twenty degrees cooler inside."

White Shirtwaist Returns to Scene

After too long an absence from the fashion scene, the white shirtwaist is back again, lovelier than ever. Tailored or frilly, it's always chic, and blouse is flattering to women of all ages and all types so long as it is crisply, spotlessly clean. Fastidious women never remember the original $1.98 or $5.95 wear of the white waist because they appreciate that it compliments them only so long as it is snowy white and freshly ironed. If the blouse is unsoiled but wrinkled it should be pressed between wearings, but if it shows even a trace of wear, it had better go in the wash-quickly. If made of sturdy cotton fabric, ordinary family washing methods are correct. If made of silk, rayon or the more delicate cottons such as lawn wash gently in lukewarm suds, followed by thorough rinsing. Care in ironing will be well worth the time it takes, because a waist without a wrinkle or a crease has extra charm. If it is lace-trimmed or tucked, iron on the wrong side so that the decoration may stand out to the best advantage.

Baked Fish Ranks High In Values

By KATHARINE FISHER Whole fish, stuffed and baked, ranks high in deliciousness and food value, and is usually kind to your food budget. Summertime finds many varieties in the market. Prepared as suggested here, your family will find baked stuffed fish a welcome change. Bluefish, haddock, bass, mackerel, shad, weakfish, whitefish and cod lend themselves well. Stuffed Whole Fish 1 whole 4 pound-baked fish, cleaned and trimmed but not split-with or without head and tail as desired. (A 4-pound fish will serve about 5 or 6. 1. Let the fish stand 5 minutes in salt water to cover. (Allow 2 tablespoons salt for each cup of water.) Drain. 3. Cut three or four gashes through the skin on each side of the fish to keep the skin from cracking and fish from buckling in baking. 4. Stuff the fish (see recipe below); close the opening with toothpicks and string, or with needle and thread. 5. Brush the skin thoroughly with salad oil or melted fat. 6. Lay 2 strips of bacon or fat salt pork in a shallow, greased baking pan and pace the fish on the bacon. Lay two more strips of bacon on top of the fish. 7. Bake in very hot oven of 500 degrees F. for 10 minutes. Reduce the heat to moderately hot oven of 400 degrees F. and bake 10 to 15 minutes longer, or until the fish is easily pierced with a fork. 8. Lift fish carefully from the pan onto a hot platter; remove thread or toothpicks; garnish and serve. Stuffing for Baked Fish 1 cup diced celery 2 tablespoons finely chopped onion 4 tablespoons butter or margarine 1 quart-day old bread cubes 2 tablespoons-crushed sage leaves 3/4 teaspoon salt 1/4 teaspoon black pepper Boil celery in 1 cup water for 15 to 20 minutes, or until tender; drain and reserve four tablespoons liquid. Cook chopped onion slowly in melted butter until tender. Mix bread cubes, sage, salt and pepper together; add cooked celery, liquid, onions and butter, and mix thoroughly with a fork. Cover and let stand for 5 to 10 minutes. Will stuff a 4-to-5 pound fish. What To Serve With Baked Fish Garnish with chicory, watercress or parsley and lemon slices, cucumber slices, tomatoes or slices of canned cranberry sauce, or serve with Spanish sauce, cucumber sauce, tomato sauce, egg sauce, oyster sauce or olive sauce.

Summer Squash You'll Treasure For Hot Weather Eating Fun

It's a game, it's what you do to straw hats when you sit on them, but best of all it's a category of good-to-eats: squash! Winter squash (that's plural, but you don't say "squashes") are one thing, summer squash quite, quite another! Summer varieties include the yellow, bumpy, curve-necked kind; though seedmen, 'tis said, are busily de-bumping and de-curving them, while leaving, intact their abundant supply of vitamins A and B. Zuchinni, or Italian squash, is the dark-green-with-white stripes kind, shaped like a blimp and endowed with typical squash virtues: flavor, nutrition. Like all squash, it may sbe boiled, sauteed, baked, stuffed, frittered or simmered in sauce. Most delightfully name of all are Pattypans, the white scalloped-edges ones which come to the table raw in salads, as well as the above way. Peel not that tender skin, banish not the small immature seeds; both are good. Select the squash that is free from blemishes and heavy for its size; shun those which are not. And squash, do, the thought that squash is strictly snow-time fare; take to summer varieties, which take in turn to ideas like the recipes below: Brazilian Squash en Casserole 1 medium-sized yellow squash 1 teaspoonful salt Few grains pepper 2 tablespoons sugar 2 tablespoons heavy cream 2 tablespoons butter 2 tablespoons grated cheese 1/8 tablespoonful cinnamon 1/2 cup chopped Brazil nuts Wash squash; cut in small pieces and cook in boiling salted water, until tender but not overcooked. Remove from heat, drain, and mash well; add pepper, sugar and cream. Put into greased casserole. Melt butter and brown sugar; add cinnamon and nut meats. Cook 3 minutes or until nut meats are coated, stirring constantly; sprinkle on squash. Bake in moderate oven (350 degrees F.) 15 minutes. Serves 8. Baked Shrimp-Stuffed Squash 2 tablespoons butter 2 medium-sized yellow squash 1 1/2 cups tomato juice 1/2 teaspoon salt Dash cayenne pepper 1 cup grated American cheese 1 cup cooked shrimp (1 No. 1 can) 2 tablespoons meiter butter 1 cup soft bread crumbs Wash squash; do not peel. Place whole in boiling, salted water for 10 to 15 minutes until almost done. Drain; remove from heat and cut in half lengthwise. Scoop out seeds and meat; set aside. Melt butter, blend in flour. Add tomato juice, stirring constantly and cook until thickened. Add salt, cayenne pepper and cheese; stir until cheese is melted. Add canned shrimp and pulp from squash. Stuff squash shells with mixture; cover with crumbs which have been mixed with the melted butter. Bake in moderate oven (375 dgrees F.) 10 to 15 minutes until crumbs are brown. Serves 6. Candied Summer Squash 2 medium-sized yellow squash or 1 pattypan squash 1 cup dark karo 2 tablespoons butter Cinnamon Wash squash; but into medium-sized pieces. (If yellow summer squash is used, slice crosswise one-half inch thick; if pattyspan, cut from rind up and down one-half inch thick). Arrange squash slices in oiled one and one-half-quart baking dish, pour dark karo over squash. Bake in slow oven (325 degrees F.) 35 to 45 minutes, until squash is tender. Uncover; dot with butter, sprinkle with cinnamon and bake 5 to 10 minutes longer. Serves 6. Squash Fritters 1 cup sifted flour 1 1/2 teaspoon all-phosphate baking powder 1/4 teaspoon salt 1/4 cup sugar 2 eggs, well beaten 1/2 cup milk 2 teaspoons shortening, melted 2 or 3 yellow squash, cooked Sift together flour, all-phosphate baking powder, salt and sugar. Combine egg, milk and shortening; add to flour mixture and mix until batter is smooth. Cut squash into 1-inch pieces. Have 1 inch of melted fat in frying pan, heated to 375 degrees F. Roll squash pieces in flour, dip in batter, completely coating pieces. Fry in hot fat 4 to 6 minutes, turning frequently to brown evenly. Drain on absorbent paper or rack; serves 6. Baked Zucchini With Bacon Wash and cut small Zucchini in halves lengthwise; wrap each half with a bacon strip, spiral fashion, skewering ends with toothpicks. Place Zucchini in a greased baking dish, sprinkle with salt and pepper. Cover; bake in moderate oven (400 degrees F.) 15 to 25 minutes, until bacon is crisp and Zucchini is tender. Allow two halves per serving.

Some Like It Hot...

Don't spoil your iced coffee by weakening it with ordinary ice cubes. Pour what's left of the morning's hot coffee into your refrigerator tray and freeze into coffee cubes. Pour hot coffee over the flavored chunks for a real regular-strength iced beverage.

Care of Crystal

It's an exploded theory that ammonia or vinegar in the rinse water enhances the lustre of fine crystal. Glass being non-porous; does not absorb dirt. Modern American crystal like good wine, is best unadulterated. The secret of fine, sparkling crystal is kept as new by simply washing it in warm soapfuds, rinsing in clear water and polishing with a soft, lint-free cloth.

Honey for Babies

The use of pure honey for infant feeding is no new-fangled idea, but as old as history. The Scots, Finns, Greeks and Germans even believed that the first food to cross a new-born baby's lips should be honey to make him sweet.

Company Coming

Fluffy horseradish sauce makes the baked ham or boiled tongue a real company affair. Whip half a cup of heavy cream until stiff and fold in 5 tablespoonfuls of grated horse-radish, half a spoonful of salt and a pinch of pepper To be real swish, toss in a tablespoonful of chopped blanched almonds.

[Outdoors Authorities James Beard and Bob Edge...]

Outdoors Authorities James Beard and Bob Edge demonstrate "a fine bit of al fresco cooking. Beard, author of "Cook It Outdoors," tells how to prepare the tastiest steak sandwich supper on record. Here's the recipe: Take a three finger sirloin steak; rub slightly with garlic and grill over a charcoal fire until it is pink in the middle. Slice in 1-2-inch pieces and place on a long French loaf of bread which has been halved lengthways and buttered generously. Then slice in two-inch pieces. Serve with mixed green salad and lots of hot coffee.

A custom made slack suit is favored by Toni Gilman, for both resort wear and lounging at home. The actress suggests that if you do not have your slacks custom made, be sure that they are altered to fit perfectly to avoid bagginess and bulging. The suit worn here is of light weigh flannel with man tailored slacks and jacket trimmed with leather buttons which may be worn with a matching or contrasting skirt in town. (From Andrews of Luxemberg.

HERE'S A TIP ON BUYING HUBBY'S CLOTHES; COTTON IS COMFORTABLE HOT WEATHER APPAREL

It is easy to understand why more men are following President Roosevelt's example and turning to cotton this summer, reports the Cotton-Textile Institute after surveying the 1941 collections of men's cotton clothes. Not only is the styling of the fabrics improved, but the tailoring of the garments reaches a new high. Add to this fact the virtues of lightness of weight, coolness and serviceability, and we don't wonder that more men are choosing cotton in place of wool or rayon. Bowing to the growing practice among men of mixing their summer suits, manufacturers have styled many of these new cottons so that the jackets can be worn separately with sport slacks and the trousers with a contrasting jacket. More expansive weaves have been used, and all kinds of patterns, including checks, Glen plaids and stripes are available. The fabric leader is gabardine, which is used in shirts, slack ensembles, pullovers, golf jackets, sports coats and swimming trunks. Last season women took such a fancy to it that they practically cornered the market-which threatens to put quite a crimp into the men's style. The same danger threatens poplin jackets. Women who cannot find them in their own departments are going to the men's department for them. Poplin jackets and wind-breakers have been steadily growing in popularity for the past two years and are particularly fashionable this season in both solids and colorful plaids. The unlined jackets for rainy weather are cool and practical and combine effectively with slack suits. Many of them are water-repellent for fishing and boating and for rainy day on the golf links or hunting or other sports when the weather man might catch you otherwise unprepared. Birdcloth and Lord Grenfell cloth, although not new, are popular cotton that continue to be found in better sportswear. All these fabrics are available in basic colors, such a brown, green, blue, tan and some canary yellow in the corduroy and Victeroy. And in white one finds many duck slacks which are selling well. Shorts have become a classic for tennis and are increasingly popular for lounging. Cotton gabardine is the featured fabric of better shirts, while broadcloth and oxford lead in inexpensive sport shirts. Some with native patterns promise to sell well. Other cotton shirtings include mesh, knitted slip-overs, toweling. The last named are favorites of beach and sports hounds-not only in white, but also in canary yellow, blue and green, including blazer stripes, Cotton toweling robes in solids and stripes continue popular in men's robes, and Hawaiian printed cotton trunks are a sure sign of a style-minded man... And maybe you think there aren't plenty of them!