The Coral Gables Times

Bright beauty, thriving health reflect the daily benefits of PUSS 'n BOOTS

“Three on the Watch”. For a 61⁄2′′x12′′ full-color print of this original photo by Walter Chandoha, send 25¢ in coin to Cat Pictures, Dept. ST-402, Box 6586, Chicago 77, Illinois. Offer good only in U.S.A. In this balanced diet created by people who love and understand cats is all the wholesome nourishment that your pet is known to need — for abundant energy, and a happy disposition. Feed Puss 'n Boots daily and see the improvement in lovely looks and lively health. NOW 2 KINDS In 8 oz. and larger sizes Give your cat her choice: New Meat Flavor for cats who like meat; Original Fish Formula, for cats who like fish — each containing all the good nutrition for which Puss 'n Boots is famous. Once a day — Every day — for lifelong nutrition Coast Fisheries Division of The Quaker Oats Company, Chicago 54, Illinois Replacement or refund of money Guaranteed by Good Housekeeping if not as advertised therein

ARE YOU STILL IN THE OVEN,

the wall for long minutes—Hyde, with the rest. In time he moved from Nandron to nearby Vienne, where he became assistant fish cook at La Pyramide, a world-famous restaurant. WHEN HIS apprenticeship was completed, he returned to the U.S. and began teaching. Using the continental demonstration method in his classes, which are growing steadily, he does all cooking in full view of his students, explaining as he goes and climaxing the performance by giving them all a taste of each dish. In cooking classes, most teachers try for an atmosphere of informality. But sometimes things get hectic. “You have to keep five clocks going in your mind all the time,” says Juliette Elkon, watching over half a dozen beginners at once. Under such circumstances, a culinary shorthand emerges. “Are you still in the oven, Mr. Talbot?” she may ask. “I'm afraid you're burning, Mrs. James.” Or, “You're rising well, Mrs. Cameron.” Interested amateurs are thronging to cooking school to learn not merely elaborate dishes but also basic-cooking techniques. Thousands are picking up such practical pointers as: —To test the heat of an omelet pan, apply a wet finger to the side of the pan. It is hot enough if you get a vibrant sizzle. But if the butter you drop in turns brown it is too hot. Discard the butter and wave the pan to cool it. —Stock is still the base of many delicious soups, stews, and fish dishes, even if modern stoves have eliminated the old-fashioned stock pot which simmers for days. Collect bones, meat leftovers, and vegetable tops. When enough have accumulated, simmer them and freeze the resultant stock. Fish stock can be made in 30 minutes because the bones are gelatinous and disintegrate quickly, but chicken bones take two hours and veal, six to 12. —The experienced chef measures cooking wine by glugs—one glug to the ounce. Wines should cook long, especially the reds, to bring out their full flavor. But sherry should be added at the last minute. —To get the most flavor out of a sauce, reduce it by long simmer-

Dedini “My wife is impossible to live with, but fortunately with the P.T.A., Card Clubs, and League of Women Voters, I never see her.” SUBURBIA TODAY Suburbia Today, April 1961