Coral Gables Riviera-Times

FRIDAY, AUGUST 29, 1947 RIVIERA-TIMES PAGE NINE

INTRODUCING THE SOROPTIMISTS Ceil Abbott Finds Coral Gables Sure Cure for Stubborn Hay Fever

A stubborn case of hay fever, now completely cured, really brought Cecilia (Ceil) Abbott to Florida and the beauty of Coral Gables brought the family to Coral Gables to reside and to business. Mrs. Abbott, subject of the second in the series of Riviera-Times stories of career girls, charter members of the Coral Gables Soroptimist Club, is perhaps the busiest half of the Abbott partnership in the Marc-Abbott concern (bonded shippers of tree-ripened fruit and tropical delicacies). But that is as it should be, for showing tropical delicacies is primarily in the woman's field and Mrs. Abbott is usually on hand with a cup of ice cold fruit juice for the customers who drop in the Miracle Mile shop. Born on Long Island, New York, Mrs. Abbott attended New York University and her first position was with the Literary Guild of America as secretary to Vice President Frank K. White. She was with Mr. White for seven years and only left to get married, rear a family. Mr. and Mrs. Abbott have a son, Leslie, 12, and a daughter, Judith Ann 10. When her husband, Harold, sold his interest in a wholesale drug company in 1943, the Abbotts decided to make Miami their permanent home. Success of their first venture in Coral Gables resulted in a second shop to be opened this year at Miami Beach. Chairman of decorations for the Soroptimists was the committee assigned to Mrs. Abbott. That will be an easy task for she has studied art and interior decorating and some day, when time permits, hopes to continue her oil painting as an avocation.

MRS. ABBOTT Pilkington Photo

Mrs. Hickey To Preside

Mrs. J. Francis Hickey of 3835 S. W. 60th Court will preside at the first meeting of the Stork Club to be initiated and sponsored by 'Baby-time' an affiliate of the Welcome Wagon Service. At the first meeting—a luncheon, officers will be elected and plans for future meetings discussed. Mrs. Charles E. Coleman, supervisor of 'Baby-time' for the welcome wagon service is taking reservations for the first party, 48-1350 or reservations may be made with Mrs. Evelyn Roberts, 2-2428. Mrs. Coleman's plans for the club include instructions on the care of infants, demonstrations on bathing the baby as well as many other topics of interest to prospective mothers, in addition to the opportunity of meeting and making new friends.

Attends South American "U"

Mrs. Louis R. Nelson has returned to her home, 1127 Avenue Sorolla after a six weeks stay in Bogota, Colombia, S. A. Mrs. Nelson attended the University of Bogota, Colombia while there. Mrs. Vincent Steele of 647 Avenue Escobar was also a member of the group attending the South American institution of higher learning this summer.

From Ohio

Mr. and Mrs. E. E. Rutherford are newcomers to this area from Columbus, O., with their children, Joyce 16 and Perry 14. They have bought the home at 5888 S. W. 28th St. Mr. Rutherford is in the Banana supply business.

CAN YOU MAKE RUSSIAN SOUP? European Original Soups Inspire Recipes

Not many Americans know how to make original soups inspired by France and Italy and other parts of Europe. In European countries, it was the fashion to create soups that were unique, to vary the menu and give new interest to the soup course. There, they created soups which have become masterpieces of the culinary art—thin soups and thick—even soups that can form the basis for a luncheon, or which, if accompanied by a salad, can be served as the main course at dinner. That was before the war. Now the soup designers will be at it again. The secret of the goodness of European soups lies in the fact the vegetables and seasonings are browned in fats or oil before the vegetables are put in the soup. Russian Borsht 4 cups beef stock 2 cups sliced cooked beets 2 cups chopped cabbage 1 cup sliced onions 1/3 cup melted fat or oil 2 teaspoons salt 1⁄2 teaspoon pepper Into the beef stock made with fresh meat or beef cubes or extract, drop the beets and cabbage. Cook 15 minutes or until the cabbage is tender. Add the onions which have been browned in a frying pan, in fat or oil and the seasonings. This will serve 6 people. Italian Minestrone 1 cup dried beans 1 tablespoon minced onion 1 clove garlic, minced 1 sprig parsley, minced 1 stalk celery, minced 1⁄4 cup cooking oil 1 teaspoon salt 1⁄4 teaspoon pepper 1 cup tomato pulp (canned or fresh) 2 cups rich meat stock 1 cup coarsely chopped raw cabbage 1⁄2 cup uncooked macaroni Simmer beans for 1 hour or until tender in 5 cups of water, adding more water to replenish what boils away. Cook onion, garlic, parsley, and celery in the oil until golden brown. Add this mixture to the beans. Add all other ingredients and simmer for 30 minutes. Serve with Parmesan cheese. Serves 6. French Onion Soup 4 cups sliced onions 1⁄2 cup melted fat 3 tablespoons flour 6 cups well flavored meat stock 1 tablespoon salt 1⁄4 teaspoon pepper few drops tabasco sauce 6 rounds toasted bread 2 oz. of grated cheese Fry thinly sliced onion in the fat over a moderate flame until golden brown. Add flour. Add boiling water and seasonings. Cook 10 minutes. Cut 1/3-inch slices of toasted bread into rounds with a biscuit cutter. Place 1 of these in each soup plate. Pour soup over toast. Sprinkle with grated cheese. Serves 6. Spanish Pepper Pot 6 cups meat stock 2/3 cup shredded green pepper 2/3 cup shredded carrot 2/3 cup shredded celery 2 teaspoons salt 1⁄8 teaspoon pepper few drops tabasco sauce 6 rounds toast 6 slices cheese 6 poached eggs Cook the vegetables in the stock until tender. Add the seasonings. On each of the 6 rounds of toast lay a slice of cheese and melt under broiler or in oven. Place a poached egg on each slice of toast. Place one of these in each individual casserole or soup plate. Pour soup into plate. Serve hot. Serves 6. Roumanian Bean Soup 2 cups black beans 2 quarts cold water 2 tablespoons chopped onion 2 tablespoons cooking oil 1 tablespoon salt 1⁄8 teaspoon pepper Brown onion in melted fat or oil and add onion, salt and pepper to beans. Simmer for 3 hours or until the beans are tender, adding more water to replenish, if necessary. Press through sieve or fine colander. Heat and serve. Garnish each plate with a slice of hard cooked egg and a slice of lemon. Serves 6.

Rare Fruits Seen Good Money Crons

The economic advantage accruing to Florida from its geographic position, unique among the states, carries an opportunity for an extended growing of rare tropical and sub-tropical fruits for fresh consumption and processing, the research and industrial division of the Florida State Chamber of Commerce stated yesterday. "Too long have Floridians thought of the value of the sun converted in terms of dollars from tourism, citrus, truck, etc., over looking other smaller but lucrative fields. For example, Florida avacado growers have received a total of approximately $4,000,000 since 1929 for the production of 65 million pounds of fruit marketed. "Mangoes, papayas, guavas and pineapples stand high on the possibilities list. Although official tabulations on these fruits are lacking, unofficial estimates place their total value in the millions. "Numerous lesser known and rarer varieties of tropical fruits can be grown for local consumption in restricted areas and for processing with other fruits into james, jellies and conserves." The State Chamber stressed that "although valuable research has bee nand is being conducted in the growing, marketing and processing of sub-tropical fruits, the field is deserving of infinitely greater attention as Florida is particularly fitted to become the leader in this field with little domestic competition in the production of the majority of these fruits."