Show Ma i- USA 1 : i i --- -' - - ' - "-- ': ''''' '' - e ' ' - - ' - - ' ! January blues? to Do I something Improve your home It's easy with these Allied Building's How do you get rld of those : - — ' "' lt I 1 - ' f -- - -- - 'r1:: Plumbing Specials! - 1 - I " — - - - I Vitrecus 1 i hite VIIIITE VITREOUS c"r1 - I L 14 q ) ''' '' I filarble-Tcr- r' '-- — 24 - I INCHES i on tu-i- ' ''-- ' 36 INCHES WIDE 69Y :: SURFACI Z0 4'4i-44-7-- ' --- e ' 1 ' : e - - is:' ' i:''3 '' ' Fi ''' '::i i ' - :iiL vt ) ' I i 14111I1011 95 111N3111' ilint2Sq 4r lAs5 1 PLATE NUMMI satcs masa 693 595 7 WI:E UsitAiLn ST:11 ' -- ' d AS FRANK SPOKE of his heroine he mimbreathless voice "She's icked her been a big influence on me I think she's done a great deal to influence young cooks She's such a gas to watch The other night she said 'now when you need a little salt you have to get used to throwing in a pinch because a spoon is such a nuisance!' TUB ElICLOSURE Complete -' 1 Heart enameled 4 I guage Heavrdutt ri-- - wani:dtzed ''Ljr heavy base 1 fittings and Curtail -- - Included - r ua CI Reg 5995 ' New 07:1 " '44: II i etched plastic panels Shower ' - 41 Parcelantzed 2 t 1 ' steel IL xi - fie IN111I "AND WHEN she tastes something she'll use the cooking spoon and put it right back in the stock pot But of course the soup sterilizes as it cooks" Frank was awed also by the number of pans she Uses "I'm disturbed that so many people in our country eat out of cans or rely on prepared foods" he said "A woman doesn't have to go to a Cordon Bleu cooking school to know how to cook well I mean good food not necessarily gourmet food Julia Child Is selling much more than herself She's selling good cooking It's really as simple as steaming vegetables instead of boiling them to a pulp Besides destroying all the food value many cooks miss out on the mere pleasures vb t- -S- -4 2 010 Reg 3995 -- Perceloinized Steel Shower BASES Slightly domegeti STEEL BATH TUBS 0r — VeloN4 Se à SO No 1111 $3000 sod $60" 2 pounds boneless sirloin thick cut in 4 pieces (or use boneless sirloin strip steak or top quality boneless steak of comparable weight and thickness) 2 tbsps black peppercorns beef suet 5 tbsps butter salt to taste tbsp minced shallots (or green onions) optional 2 thsps Cognac 3 tbsps canned beef broth (or brown sauce) chopped parsley 1 Trim off excess fat cut small incisions on edges of steak to prevent curling Dry well with paper towels 1 Crush peppercorns coarsely one-inc- - ----- — HONOR VIE WAikEit eANKARD BOTH eP41111107v: PRUE DELIVERY ALL ITEMS ON ASK ABOUT OUR TIME PAYMENT PLAN WITH LOW BANK INTEREST $30 OR MORI extept obooevetk owl somsoary prithwels WITtliti 'ANUS 01 RATES ii IMO Ak 1 - - r4rW11 tr'5 ''" a t)1 !rtil 4' :tii POKES ' 3''' 41) E 1'41" r" 11:- 000 - WA ALSO AT SAI1001114 : )i : V4 telpil 414V ' WM 12TH ST inetsmasesmon - 525 000TP4 I 1 of preparing good meals AU it takes is 1 a little f 1 Frank's Nindiscriminate't tastes don't always help him on the road "If you live in Manhattan you have a chance to eat in a variety of excellent restaurants But if you have to travel and most actors do eating out can become a drag There are good and bad restaurants throughout the coun- try If you're unlucky dining out is an awful expe- — rience" i - h yPPMJ - e ONE OF HIS kitchen specialties is pepper steak which he likes to serve with vichyssoise and a crisp green salad "I'm a salad man at heart I'm forever going into those Middle Eastern food dressing" He also — shops to get their lemon-o- il likes the round Italian onion rolls "But preparing Sunday brunches that's real cool" he said "I like to prepare a Parmesan or sour cream and watercress omelet They're so easy to make and take no time But first you have to know how to make what the French call a plain omelet" "The cook must start off with a 'tempered pan'" he said Tempering the pan calls for heating the pan about a minute before cooking and rubbing with cooking oil ¶:You always use the same pan for cooking omelets Never wash it simply wipe it out with a damp cloth" FRANK CONVERSE was enjoying the role of master chef "Preparing the omelet should be a twenty second operation" he instructed "Heat a little sweet butter in the omelet pan until it foams but not browned Beat two or three eggs lightly season well and pour immediately into the skillet You have to work fast letting the eggs set in the bottom of the pan before stirring Keep pushing: the eggs to one side with a fork Then tilt the pani before flopping the finished omelet over into at heated plate Once you've mastered the basic technique the rest comes easy "The variety you can make with different fillings of cooked fish poultry or meat and garnishes galore is infinite" - ' 1 i t - - ' 5 4 1 i mortar and pestle (or pepper mill set at "coarse" using grind) With heel of hand rub both sides of steak well with crushed pepper Cover loosely with waxed paper allow steak to stand at room temperature at least one hour (longer if a "peppier"- flavor is desired) 3Rub seasoned large cast-iro- n skillet (or two small skillets) well with beef suet Add 2 tbsps butter place over high heat until butter begins to foam Saute steaks quickly over high heat to desired degree of done-neRemove steaks to heated platter season with salt 4 To skillet add remaining butter minced shallot (or green cook lightly Pour in anions) st - beef broth (or brown sauce) stirring often to keep pan from cook Add cognac glazing quickly to reduce volume by Remove from heat swirl in remaining butter one-ba-ll tablespoon at a time Pour sauce immediately over steak Garnish each steak with parsley Serve with fried potatoes and crisp watercress salad flavored with lemon-oi- l dressing and chilled rose wine Serves 4 PRANK'S AFTERHOUGHTS: "If desired prepare one large bunk of steak using skewers if necessary to keep steak intact Omit brandy sauce Serve steak plain: topped with parsley or garlic butter Garnish with watercress (Copyright Newsday) one-thir- d Salt Lake Tribune Home Magazine 10 - - 4 - know-how- " The - - Frank Converse's Pepper Steak si onn II Il STO valws 8 ANKA MERICARLI I by Johna Blinn - high-pitch- S : 3 'Officer!' Converse Likes All Food MS COOKING is generally confined during the week to breakfasts and to brunches on weekends "I always start off the day with a hearty breakfast Besides I love to cook omelets The4zick is knowing how to flip the pan using just the right wrist action I got my omelet technique watching Julia Child on television" PLATE I n4Z60"11:l celebrity cookbook (seven-year-ol- CLASS n15 777 current television series "NYPD" Frank and his wife the former Carol Tawser are unworried about their children's eating habits Allan and Celia) "If they don't like everything I don't care but they seem to eat most anything including artichokes" Frank said ---' U ' ' "M SELECT 7 till RRORS WIDE ' Y MOTHER always said Tat what's put in front of you' and that's what I've always done" Frank Converse said leaning back on a striped couch in his dressing room "I have indiscriminate food tastes I'll eat the food from any actor is the star of the country" The 16"x26" t L 1 ' --ts ' ' I 1 18" - r'-- '1 t ' Actor Frank Converse discloses Indiscriminate food tastes" to Johna Blinn - RECESSED '- - 3:: I :' z ' f WOOD GRAIN FINIS3 BASE CABINET ONE PIECE MABBLI TOP AND BOWL tt i( 4 ' ' :: I t 4 s' ' - - cA131::::TO - ' ' f — rev--":zesi::- zli :' ::' ' 1 - - 95 59 INCHES WIDE ' "I '' i' ": :!''' i ? - ‘ 9 r'f 0 g7d: I 30 ''''' 1 ' '''':r 7' r-7- 1 ' :: ' r f ' '' ' ''r A' 11(195 WIDE -- I- s 1 VA hITY CABIliETS I 1 ' g ' — - - : it 1NsAllit ill I BASIN U dtk t I :? 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