•fcfopa Open*. Waif 4a 7u//et
HP - 4
|VL fl HpPwg /TF 1
• * ’ fJO .- ' mt% \ f
{ V fJM} $-r.
;„i ~% iff&it
- \ . . £KMBSB
Bi * «nn ■nranm i/»« i®? ,
*./. ■ jMßfe m. Tatw
% ki < ■>* ikh^♦ jw
- BKl>*' '^B
K*®Ve fcl . ■ *BHHSBH
sUBSe*?
'’V“-_/-TJ, ./,:rIHL *?/*4 : fr»fe» ;/ %, .V J .'x- Tapp | tlllfliip §jj|t ‘isi «K
Go Mexican
BLANCHE AND EDNA McNEIL know
their Mexican food from first-hand
experience. They have just written a
book on the subject tailed ‘First Foods
of America.” It is published by Sutton
house of San Francisco at $2.50.
They not only explain the simple mys
teries oi the standard tortilla, but go
into the Mexican's magic with chicken
and vegetables.
Polio con Salsa de Almendras —that's
Just chicken with almond sauce to you.
Ingredients: One five-pound chicken, 1
cup ground blanched almonds, J A cup
laid or other grease, % cup raisins, 3 cups
fresh or canned tomatoes, 6 whole cloves,
1 tablespoon minced olives, 6 red peppers,
1 teaspoon cinnamon, 2 tablespoons vine
gar, 1 slice dry white bread, salt and
pepper to taste.
Balt and pepper disjointed chicken,
cover with water and boil until tender. If
fresh tomatoes are used, skin. Fry al
monds to light brown, drain. In same
grease, try raisins until they swell. Re
move. Then fry bread light brown. Re
move and drain.
Each of these fried ingredients, also
tomatoes and spaces, is mashed separately
or cite put through foot) chopper and then
added to remaining hot grease. Stir con
stantly with wooden spoon. Add chicken
and broth. Simmer slowly until sauce
begins to thicken, Then add vinegar,
olives and peppers. Serve with tortillas.
Croquetas de Garbanzo —meaning Span
ish pea croquettes. Ingredients: One cup
boiled Spanish peas, 1 tablespoon grated
cheese, 1 teaspoon minced parsley, Balt
and pepper to taste, 1 egg, Vj cup bread
crumbs, % teaspoon cayenne pepper.
Mash peas while still hot. Add cheese,
parsley, cayenne pepper, salt and black
pepper. Form Into croquettes. Dip in
beaten egg, roll in bread crumbs, and fry
in hot fat. Drain well belore serving.
Garnish platter with lettuce and serve
with red tomato and chili sauce.
Ejotes, Estofados—our old friend the
airing beans in fancy dress. Ingredients:
One pound green ailing bean:;, 1 cup
green tomatoes, pinch of soda, 1 onion
chopped fine, 3 cloves garlic <you won't
want so much garlic for your American
taste, but use some garlic despite your
prejudices. You will be pleased); 2 table
spoons vinegar, 1 teaspoon salt, 2 table
spoons olive oil or bacon drippings, 3
cups water.
Clean, string, cut beans in half. Heat
oil or drippings In saucepan, brown
garlic, remove lrom pan and then brown
onion. Add tomatoes, fry slightly, then
add beans, water and soda Cover sauce
pan and cook slowly until liquid is com
pletely reduced and beans are very tender,
fc ,uii with salt and vinegar.
Learn Subtle Art
Os Dressing Well
Dorothy couteaur is atm • Mtue
homesick, despite her new modern
salon in New York. She was born in
New Jersey. Homesick for East Orange?
Oh, not at all—she's still dreaming of her
beloved Paris, in whose milder atmosphere
she was famous as ‘‘Dorothy of Moly
neux.”
She’s quite a “swell” young woman, as
ner affectionate friends sa., sincere, bril
liant as a designer, gracious' and noted
here and in France for her clothes that
seek elegance and beauty in line, rather
than novelty and theatrical effect.
This interesting woman thinks knowing
bow to dress is more important than
dresses themselves. “One fine dress and
a few smart accessories can almost con
tttute a wardrobe, if a woman under
stands the subtle art of dressing well,”
she says. “In fact, I believe a clothes
sense is more important than a good
figure."
Chintz Covers Will Give Living Room a Refreshing Appearance
IT'S TIME to begin thinking about sup
covers. The warmer season is not
far off. What kind of linens and chintzes
will serve your needs best^
Hie newest patterns are large, formal
or splashy in clear bright colors. Few
pastels or dusty tones are being used.
Mediterranean blue is greatly in vogue
Wlgfe' £*' fc -, ‘jl ft , Tfc ;''r ~ /f.;-_''r^^';^-^, ^f”l/'^i-:'V
*"" l ""^"■■—■■— ii r #
By Mrs. Penrose Lyly
uyHROUGHOUT THE WORLD, wher
- A ever there is human Jife, I nnd
the eternal, universal instinct to worship
something, and with that instinct to wor
ship, also the urge to rejoice at the first
sign of delicate new life springing forth
from the heavy clods of earth. It comas
always when spring deteats winter and
life begins to glow again on the fields.”
Malvina Hoffman, noted American
aculptor, world famous for her statues
in the Field Museum, Chicago, Hall of
Man, has traveled over the face of the
earth studying, trying to understand and
interpret natives from every coiner ot
the globe. To her belief in the eternal
instincts toward worship and joy, she
adds these observations which have defi
nite meaning to us at Easter time.
* * *
n that there is an eternal cosmic
a consciousness that binds all of the
races of man together. Savages, scholars,
saints and heroes of all creeps and colors
understand one another when they are
sounded to the depths of their being.
“Second, that it is not fear, but rather
hope, and trust in the inevitable force of
renewal, that guides the peoples of the
aarth. Though this hope and this exulta
tion in new life are usually typified by
youths and maidens, to me the thought of
Everlasting Spring brings to mind only
one face and one body, that of Anna
Pavlowa as she danced. She had the
spirit that always looked forward, always
reached out for new life just ahead.”
The photograph here shows one panel
from a series of 25 of Pavlowa vhich is
Included in Miss Hoffman's current exhibi
tion at the Virginia Music of Fine Arts.
The spring rites of the Pueblo Indians
at Taos struck her as the most impressive
of all the 125 different types she had seen
of the age-old celebration of the worship
of rebirth.
“In the chill alienee of dawn we drove
across the valley,” she recalls.
* * a
«YIfE WAITED THE SIGNAL from the
Mound of Kiwa, the council cave
deep under the earth. There »U the
male youths of the tribe were, we knew,
hidden, painted in barbaric colors, from
head to foot.
"Suddenly, at a sign, the crowd of 80
youths rushed up from the darkness into
the blinding light of day. They darted
up the ladder and stopped, quivering for
an instant as they raise their right hands
to the rising sun and blew a handful of
the downy feathers into he air. Next,
his first age-old rite accomplished, they
rushed, like disembodied spirits, to the
opposite ends of the pueblo.”
Hope, the pulsating joy in rebirth, youth
—these seem to be the underlying symboJs
of America.
and appears often with a white design in
it. Next in popularity this spring comes
red, after that plum, turquoise and clear
yellow combined with an eggshell white.
Browm assumed prominence not
only in drapery fabrics, but also in wall
paper and carpets. In a room with a
brown background, this color arrange
ment would be delightful for warm
BEAUTY
Before the fikst crocus ana
alter the steam heat and outdoor
exposure of a long winter, a sp< cial diet
would be helpflu. Frances Langford,
young in life and new to Hollywood, has
woiked out a four-days-a-week diet ior
herself which, judging from her pictures,
is just what we’ve been looking for.
"I believe that if fattening carbohy
diates are eliminated lrom the diet lor
four days of the week, you can eat what
you like or the other three,” slit says.
“This tour-day diet is the first require
ment of my spring beauty routine. For
breakfast, half an orange and a cup of
unsweetened coffee. For luncheon, a
broiled lamb chop, lettuce and tomato
salad without dressing, and a glass of
buttermilk. Then for dinner, r. serving of
broiled sirloin or other steak, Jtituce and
beet salad without dressing, a dish of
sliced oranges or half a grapeliuit, one
glass of skimmed milk or a cup of tea
with lemon but no sugar.”
To relieve the monotony of the aoove
diet, this lovely young lady of the movies
varies her choices of broiled meats and
fruits, providing that the essential food
elements are all there. And during her
non-dieting days, those other three of the
week. Miss Langford eats what she wants,
but is fortunate not to want much else
than milk, vegetables and milk.
“Yes, really, I do drink two lull quarts
of whole milk on those days,” she says.
“I believe milk is not only a body builder
but also a beauty buildef.”
weather; easy chairs and davenport slip
covered in a soft brown pnnied cotton
or linen with large floral design in bright
blue, pale green and vivid coral flowers.
Gaiety, spaciousness and refreshing cool
ness will thus be achieved for youi hving
room.
In the room shown in the photograph,
the slip covers on the two chairs are
done in a large rose-patterned design in
chintz. The broad waxy green leaves on
the eggshell background harmonize with
the brown-rose carpet and the dull-sur
faced satin drapes.
* * *
PARTICULARLY good this spring, es
pecially for the woman who is mak
ing her own slip-covers for the fust time,
is a four-way color print. Whichever way
it is turned, the design comes right side
up, so there wiH be no difficulty in
matching and seaming. This helpful print
comes in wine, maize, natural and flesh
on brown background.
F’or definitely modern rooms, flower
prints are not suitable. In such rooms,
use a cotton mohair printed with tex
tured design or a fabric with a simple
Olympic wreath. These slip-cover ma
terials for the modern or stylized room
come in two colors usually, such a? red
wreath on cream background, lemon on
brown, gray on lemon, brown on shell
pink or cream on sea green.
To slip-cover an overstuffed davenport
and two arm chairs, use 26 yards of 50-
inch width chintz or linen. If using ma
terial that is 36 Inches wide, you whl
need 44 yards.