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Show "yyffVryyy y i s r. Start in the Old Country1 Take a Dinner Table World Tour By Bonnie Lake Tribune Home Service Director With so much excitement going on all over the world today, mothers are beginning to teach childrensomeof -- the basic customs of these far away countries via the dinner table. A simple beginning might be .a likewise simple supper menu from the Ukraine. Heading the meal are Pierohki meat-fille- h ings d sour j? ream.' Accompany them with borsch, Ukrainian beet soup or 'black bean soup and coleslaw. For dessert serve a fruit .compote with crisp cookies. Hot tea. bakery-fresIn the Ukranian manner, is served in tall glasses. pastry-dumpl- sauced with melted butter or IN Nsif yW- The Fiprohki dough is easy to prepare. 0 er in Rock Srings, Wyo., Mrs. William llafner suggests using your favorite noodle dough. She also uses leftover meat such as soup meafor 'roast to make the filling . . . grinding it up with a small onion. However, the old country recipe calls for ground beef, which is subtly flavored with a bit of dill weed and Worcestershire sauce as well as the minced onion. Vx - .V . i'v' Hi - Pierohki fcl ?. - $ I--- l1 cups sifted enriched flour 12 teaspoon salt 2 egg yolks, beaten 1 teaspoon salad oil 2 vV- .V,' - V-- - ! (( '3' egg whites 3 tablespoons Dining out with Mom and Dad is a cloth napkin affair, a truce on cisseroles, and a joy to Mom and Dad, as well 2 "S butter or Blend egg yolks wuth oil Add egg pnixture and enough water to make a soft dough. Turn out on well floured board or pastry'cloth and knead until smooth. Divide dough in half. Roll a foreign flair such as Ukrainian- inspired Pierohki (meat filled pastry dump- - Foods with lings) and borsch (Ukrainian beet soup) are bound to bring excitement to family meals. i -- Balt Section C nke gtibune Salt Lake City, Utah February 6, 19fil Page One Paris emphasized pleated and loosely-beltewaistlines. The lingerie look came in with white collars and trimmings and decolletes scooped signers skirts d to the lowest point in history. The silhouette, how'ever, es- caped a revolution, but clothes were shaped closer to the body in lithe, fluid effects and the season brought in a wealth of new fashion detail. Five collections dictated the Dior, spring trend Laurent, Lanvin, Cardin and Castillo. Focus on Neckline Dior and Saint Saint melted butter. Meat Filling si cup finely chopped onion 2 tablesoons butter or margarine s4 pound ground beef 2 hard cooked eggs, finely ( hopped Paris Spring Fashions Mostly Soft n Fluid - like for noodles). Cut with floured round cutter. Place 1 level tablespoon of meat filling in center of each circlp. Moisten edges of circle with egg white. Fold each circle in half; pinching and sealing edges together. Drop 5 or 6 Pierohki into 4 quarts boiling, salted water. Cook until they rise to surface. about 1 minute. Drain on . once Drain thoroughly before serving, with sour cream or The Summing Up Reuters New s Agency The new PARIS, Feb. 5 French fashion mood was soft and fluid Wednesday following the close of the spring collections in which de- thinHl-l- absorbent paper Cook in skillet in butter or margarine until golden brown, turning omen 2 tablespoons dairy sour cream 1 2 teaspoon salt teaspoon Worcestershire sauce sophisticated of all the. Taris couturiers. His opening c o in his own house features tall unbroken column silhouettes, widening moderately towards the hemline. Chanel remained true to her classic casual approach, varied this season with a triple 1 pepper dill weed "Brown onion in butter or margarine in heavy skillet. Add ground beef, and cook until brown. Remove from 4 heat. Stir in eggs, sour cream, salt, Worcestershire, pepper and dill weed. Blend well. Use 1 level tablespoon filling in center of each circlp of dough. tiered skirt, hand crocheted and suits in fluffy pastel plaid tweeds, created specially for her own collection. Guy Laroche retained the shift" in fashion, adapted with curved seaming that indicated a waistline without resort to belts. His second silhouette interpreted effects with a loose overblouse two-piec- e shaped in front. teaspoon J4 teaspoon edgings, I.ilo Tuber . clear, natural Prefers skin look. Makes 2 dozpn dumplings. NOTE: If vou don't sift and in Die absence of other directions, spoon flour directly from container into a one cup dry measure, level off, then remove two level tablespoon-ful- s, according to USDA recommendations. flour is used, If self-risin- g omit salt. Laurent Hollywood Beauty stressed simple young silhouettes with pleated skirts, short shapedandwaistlines, focused attention jackets, on the shoulders and neckline. The lingerie look, with crisp white linen or organdie collars highlighting navy or black dresses, added up to one of the seasons prettiest and most outstanding trends. Jules Francois Crahay, In his first collection for Jeanne Lanvin, and Pierre Cardin and Castillo all underlined the fact that the chemise is definitely not dead. It evolved with more shaping, a high well defined bosom, and moderate width in the skirt. Set at Front Crahay's second theme was the blouson bodice, worked in battledress effects with shirred panels set at front and back, Hiplines were marked i with a flat drawstring. Cardin pepped up the basic chemise with jumper tops featuring billowing sleeves made of a contrasting fabric, and often worked entirely in pleats. Cardin cut formal necklines down to the navel and filled in the world's deepest plunge with flesh colored mousseline. Castillo emerged as the most Exercise Is Great for Complexion By Lydia Lane You can't HOLLYWOOD gpt anywhere if you are afraid to make mistakes, said Lilo Pulver, who is s u r p r isingly mature for one So so joung. try. and if it is a mistake, your sense or humor will rescup vou. It is - healthy to very to learn at laugh yourself." The make-u- p man at MGM started fussing with L i 1 o's face. When he finished, she I dont wear make-usaid, when I am not working. I find a clear natural skin is more becoming. Remove Every Trace But I am very about removing every trace of make-uafter I return from the studio. I use a grainy mixture thatf I into a paste with warm water. I rub this all over my face, and the friction removes any dead cells that may clog the opening of a pore. Any residue that is left behind can become a bump on top or under your skin degood complexion cleanC the on twins pends liness and circulation. Any form of exercise that is strenuous enough to make you perspire is good for vour complexion Steam Your Face If you don t for sports then steam vour face with heibal tea and open all A care of your pores. Then when you are sure that they are open, use a good cleansing cream to cleanse your pores. Then use a good astringent to close the pores. Lilo's for being glamorous is taking plenty of time m bathing, grooming and preparing for a date. You can always spot someone who has dresspd in a hurry. Having to rush undermines more than your appearance. It seems to leave a mark on your personality, too. Not being sure that you look your best can make you uneasy with people. secret Bv Judy M. Hill " Tribune Staff Writer hen a child dines out w ith Mom and Dad, it s a truce on casseroles, a tie and pinafore affair, a night when he can i honsp between peas and beans and pick the best kinda pie 0cDF By William Pahlmann Fellow, American Institute of Interior Designers One of the tedious aspects of furnishing or redecorating is the fact that any job, no matter how elab- orate or simple, takes time. This is an estab-- 1 s h e d fact which most 1 people involved in such a proposition simply refuse to face. It takes time to plan and shop It takes time to paint and lay floor ( o ermgs. It takes time to have curtains, slipcovers and upt hotstcrv made In the latter instance, we find ourselves perennially in a seller's market, as there seem to be fewer and fewer craftsmen available who turn out rrliable work. These people are usually overloaded with business and simply have to take on jobs as they can. Get a Good Job To get a good job of custom-mad- e items, you will have to allow time and be prepared to fit your schedule to the producer's. For instance, if you are given a date on which curtains are to be hung, it is advisable to tty to keep the date at all costs. Otherwise you may get a postponement of several days. In a finished decoration job there are many elements which are combined into a harmonious whole Works With Suppliers A decorator works with a v of suppliers and craftsmen, and while he makes every effort to svnchromze the many people who contribute to your job in order to speed the final installation, the accidents that can happen through men and chance are intrinsic They have to be faced by the decorator as well as the client. If you are doing your interiors v ourself, you will find that the same disappointments will come to you. There is no use in developing a neurosis on the subject It is better to accept the fact at the ivi Prices Effective Thurs., Fri., Sat., Feb. 6, 7, p 8 2027 South 2300 East make OPEN SUNDAYS & WEEKDAYS 6 A.M. TO MIDNIGHT ORANGES APPLES Navel Washington FANCY GRADE Meats Lean Rib Steaks CALORIE INTAKE AS MUCH AS 450 PER DAY II you switching to -s- Delicious! Liquid-Table- ts Bil-Svo- ot Qimltty Motfuefa tt Mouth Joe ir generous with sugar, you cen reduce several hundred calories day gust weet is sugar yat its Spare Ribs trny 4 Valley Brand 2-l- b. Franks NEW GREEN CELERY SQUASH ICECREAM 1 Ih'Worie big night, wrapped up in a cloth napkin. And it can be a jov to Mom and Dad as well if they do it right, The restaurant does If rights and it is not done too often Better "o to a place the child- knov, a restaurant or cafeteria with something about it he especially likes, says - one downtown ficial. cafeteria of- Providing a special atmosphere, however, is not the surn of a' restaurant's contribution toward making family eating out an enjoyable affair. The most alert eating places look after the smallest detail, right down to making sure Junior Decorating Job Takes Time fKs careful as to the youngsters if It's done right. The Drew Jen-- . with sons Jay, left, and Larry dig in . . politely Rons, You Might as Well Face It p r3 ' j You Gan Enjoy Dining Out With Kids margarine dairy sour cream or melted butter Sift together flour and salt out each half very inch or thinner . . -- . to cup water meat filling V l Cheese. . 39 that everything will take timp, and cultivate pattern p instead of a nervous outset breakdown. Live With Job I feci, personally, that it is more sensible for you and your family to live with the job as it goes along than to rush into a finished product without a cer tain amount of natural development The traffic pattern you had in mind may turn different than the family makes which may account out to be one your naturally, for a re- furniture. element arrives, you will get a special excitement out of it. o f When each new arrangement has a smaller ice-wat- glass, one not so outsized that it is tempting to play with. Soaks Ip Elegance"- -Little George Jr., son of Mr. and Mrs. George V. Griffith. 2244 Alva Ctr.. soaks up the silent elegance of a carpeted dining place. He loves nothing better than to get dressed up and eat out, which has been something slightly curtailed since the arrival of a new baby in the family. The big acquarium In the Griffiths favorite dining spot works wonders in keeping George happily occupied before the food comes. More Imagination While little Elizabeth Harden, 9 years old, has decided cafeterias are more fun than restaurants. Basically chicken-an- d - mashed potatoes girl, Elizabeth exercises a little more imagination when it comes to the extras. She never has lost the excitement of going out to dinner. her mother (Mrs. Allen Harden, 895 Colorado St.), reports. An assortment of waitresses, asked their observations on taking children out to dinnpr, sene up their own secrets. Listen, whether you ordered them or not: Training Speaks child's home training speaks. It begins the minute he sits down at the table in the restaurant. Too many parents expect their children to behave when they have been taught no manners at home. A Spanking is out of place in a restaurant. I have never seen it work yet, testifies one waitress. It only makes more uncomforteveryone able Let Junior choose, but Dad Basic good simple design, emphasizing comfort and convenience, is enhanced by careful choice of furniture for room. should do the ordering. Taking a child out to dinner should be like any other privilege, not be done until he is old enough to enjoy It and parents can be at ease taking him. Children at cafeterias, like their parents, let their eyes outsize their stomachs . . . but, unlike their parents, they can be controlled. |