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THE KITCHEN By Camille Hotvland Woman's Page Editor Just about everyone knows that newspapers are privately owned operations with no particular obligation to the public other than that which is dictated by the moral conscience of the publisher and editors. And when it comes to politics, division I as been known to exist within the ranks of publishers and editors. Thus, it was a hearty laugh that emanated from one Charles W. Kelly when the publisher, Franklin R. Little, was introduced at St. Lawrence University's Gunnison Memorial Chapel Saturday for a citation. Mr. Little, as the public knows by now, was given a citation for \North Country loyalty and service to newspaper publishing.\ It wasn't that which drew the laugh of Mr. Kelly and the entire congregation. Everyone agrees that Mr. Little is well deserving of the honor, whether they agree with his politics or not. That's the point. Politics. When John T. DeGraff, a 1922 graduate of St. Lawrence University and now a trustee, introduced Mr. Little he.made a slight slip. \...Franklin Roosevelt Little...\ he said loud and clear. Dean Baker quickly corrected the error. He wouldn't leave Mr. Little with that derogation. Because Mr. Little is not only Republican in heart but in name also, and if he's to bear the name of one who has occasionally been called less than a gentleman in politics, he'd prefer to remain with the Rockefeller clan. DEAR ABBY: I recently met a very attractive older man. He is 36 and I'm 24. He's talented, intellectual and successful. He has been married and divorced twice. I am a virgin and intend to stay that way. He knows this because I've told him so. I was completely fascinated with this man until h e lent me a book of poetry in which I found a list of 36 girls with whom he had been intimate. He rated them \one star, two stars, three stars and four stars.\ On the bottom of the list he had my name written in pencil with a four star rating. That turned me off fast. Two questions: What kind of man would keep such a list? And what kind of man would have left it in the book? TURNED OFF INL.A. DEAR TURNED OFF: A very im- mature man would have kept such a fist. And a careless man would have left it in the book accidentally. And a conceited cad would have left it in intentionally, which is probably what he did. DEAR ABBY: I have four children, one of whom is a Mongoloid; I'll call him Johnny, but that's not his real name. I recently received an inventation to a wedding and reception. It was ad- dressed to my husband and me and family. However the following P.S. was added: \Please leave Johnny at home. He is a darling boy, but he might feel out of place. I think this was inexcusably rude. I would like your opinion of this. After all, Johnny is human too. JOHNNY'S MOTHER DEAR MOTHER: Rudeness is only the absence of manners. Your friend lacks much more. Namely, un- derstanding, compassion and judgement. DEAR ABBY: I have a neighbor I'll name \Mrs. Tricky.\ Mrs. Tricky has young children who come over here regularly and ring my doorbell, asking for Helen, my teen-age daughter, to play with them. Helen likes kids and is very good with them. Besides, we have a lot of playground equipment in our yard, which makes it nice for children to play here. But here's what I don't like: When Mrs. Tricky wants a baby-sitter to hire, she never asks Helen. Always somebody else. But Helen is good enough for her kids to play with—which really amounts to sitting for free. Is there some way I can let Mrs. Tricky know she shouldn't send her kids over here for my daughter to watch if she's not qualified enough to hire for pay? HELEN'S MOTHER DEAR MOTHER: Yes. You could tell her, Bui Better check with Helen first. Maybe she enjoys playing with children without pay. DEAR ABBY: To the man who complained it's a \woman's world\ because people always ask how the mother is when a baby is born: When men start giving birth to babies—people will ask how the father is. SAN FRANCISCAN • •• HE llllUntN jA PAGE 4 MONDAY, OCTOBER 18,1971 THE JOURNAL Th eyre Anxious for the Ski Season RUSHING THE SKI SEASON — Anxious for the ski season to start, Matterhorn Sports Club members and friends got in the mood recently with a \Ski Flight\ by chartering a 747 to fly them over favorite ski trails in Vermont, New Hampshire and Maine. Along the way they were treated to a fashion show and demonstrations of pre-ski conditioning exercises. From left to right, first is Mary Ann Bren waiting her turn in the fashion show. She's wearing a laminated cire nylon warm-up suit in blue. Next, Larry Lorenz demonstrates body building exercises for skiing coordination just prior to boarding the plane. Kirsten Pyatt, next models a wide-banded ski sweater that does double duty keeping her warm on the slopes and comfortable around the fire afterward. Mattie the Mascot of the club waits in line next to check in. Last, Electra Marini models a parka with a fur lined Eskimo snood. Food Facts You Always Wanted To Know Mushrooms are low in calo- ries. There are only about 20 to 25 calories per 3- to 4-ounce can. • Semisweet chocolate comes in bar form and is excellent to use in many desserts. Semisweet chocolate also comes in small pieces in 6 and 12 ounce bags. The 46-ounce can is used al- most exclusively for juices. It yields about 5 3/4 cups. To coolc a beef roast that is frozen add 20 to 30 minutes cooking time per pound. Experts seem to agree that the meat, cooked in its frozen form, retains its juices. A very hot oven (450 degrees) should be used for roasting wild duck. Count on roasting the bird twenty minutes to the pound for rare, about thirty minutes to the pound for better done duck. Add minced parsley and chives to scrambled eggs that are being served at lunchtime. Photographic Portraits Reflect Personal Interests and Tastes Never cut English muffins with a knife! Split them apart with the sharp tines of a fork. If you want the skin on your . baked potatoes to be soft, wrap each potato iii foil before baking. Heat a can or jar of boiled whole onions (drained) in cream sauce; top with crisp bacon. Good with scrambled eggs and a green salad for lunch. Add coarsely broken pecans to bread dressing and use as a stuffing for roast duck. Sprinkle halved tomatoes, cut side up, with salt, pepper, a suspicion of sugar and some grated cheddar cheese before broiliha. AP Newsfeatures Photographic portraits shouldn't be stashed away in mothballs. Fall decora- ting may provide the ideal op- portunity to incorporate por- traits of the family into the decorative scheme, members of the Professional Photogra- phers of America suggest. In addition, James Hewlett, interior design expert notes that the trend is to homes de- signed to reflect personal tastes and interests. Family portraits fall into this category and when well-arranged can be an impor- tant decorating asset, in his opinion. The family portraits can reflect the personalities and commemorate important activities of those who share the home. \There are a number of in- teresting ways -*- creative ways — to use portraits to dec- orate your home,'\ says Kermit L. Buntrock. Portrait Division Chairman of the photographers group, the world's oldest and largest association of profes- sional photographers. For example, you might bor- row from the Japanese and dec- orate a hero's corner, dedicated to the father of the family and featuring a large portrait of him. Photographer Virginia Frie- sen of Buhler, Kansas im- presses her fellow professionals with her use of antiqued wood boards and native rock — to provide a masculine effect to men's pictures. Dad's business accom- plishments might be news- worthy enough to feature clips. plaques, service honors, scrolls or awards, observes Buntrock. These might be arranged around a 'space reserved for his business portrait. And business likenesses are no longer stiff images, points out Paul Gittings. Jr.. a busi- ness portrait photographer of Houston, Texas. The new re- laxed look of the business man photograph makes the portrait SUNDAY BRUNCH Fruit Cup Bacon and Eggs English Muffins with Lemon Spread Beverage LEMON SPREAD Adapted from British cui- sine. 1/2 cup sugar 1 large egg, well beaten 3 tablespoons lemon juice 2 tablespoons butter 6 English muffins Iii a small saucepan stir to- gether sugar, egg, lemon juice; add butter. Without letting mix- ture boil, cook over moderately low heat, stirring constantly, until mixture thickens — about 5 minutes. Cover and chill about 1 hour or store for several days. Mixture thickens more as it cools. (Makes 2/3 cup.) Split English muffins by scoring with fork tines and then gently pull- ing apart; toast; top with lemon spread. Serve at once. Restaurant Has A Breton Flair ByTOMHOGE Associated Press Writer \In the old days the wealthy made tip most of the clientele of the better restaurants around New York,\ said Andrew Le Moal. as he greeted me in the restau- rant his family has run for 35 years. \But today,\ he went on, , \it's an expense account society-, young executives with a down to earth approach. They want food that is simple but good.\ And since 1936. the restau- rant which bears the Le Moal family name, has been serving just that kind of food..after the style of old Brittany. Run by Madame Rosine and her sons. Andrew and Robert. Le Moal is as .warm as it is unpretentious. And I found the food not only inexpensive by today's stan- dards, but very tasty. Le Moal has two dining rooms — the main one on the , ground floor and the attractive i Breton Room upstairs. The de- cor consists of Breton wood carvings and heavy ' painted china. Chef Oscar Caucci turns out Breton specialties that are both imaginative and authentic. There is a wide variety of French provincial dishes from mussels rhaririiere to scallops a la Le Moal and a tripe a la mode de Caen which won a prize in a national chef content. \Today the accent seems to be on fish for lunch, possibly because most diners are watch- ing their waistlines.\ said An- drew. \\There are not as many I fancy entrees as there were .in the old days.\ But there still are a few: such as Le Moal's Ppulet Arch- duc, or chicken sauteed. then blazed with Cognac and sim- mered in cream. But don't for- get that the restaurant serves dinner as well and that's when patrons expand a little. Here is the restaurant's rec- ipe for scallops as they cook them in Nantes. SCALLOPS A LA \LE MOAL\ 11/2 lbs. bay scallops 2 chopped onions pinch of thyme pinch of tarragon 2 tbsps fresh chopped parsley 1 clove garlic slivered 2 cups dry white wine l-cup bread crumbs^,. i i/2 eiips butter salt and pepper to taste Saute onions in half the but- ter. Add spices and garlic and simmer 15 minutes. Poach scal- lops in the wine for 5 minutes and add to onions. Cook 10 min- utes more. Remove from fire, add -bread crumbs, butter and parsley. Place mix in a casse- role and brown in a 450-degree oven about 5 minutes. Serves 6 persons.' Good with a chilled white Graves. Here Come Old-Tine Thimble Cookies HERO'S CORNER—One of the ideas for home decoration with portraits offered by the Professional Photographers of America is actually hundreds of years old, and comes from Japan. It's a \hero's corner\ dedicated to the father of the family and featuring his portrait. Shown here is a portrait framed in antiqued wood boards and native rock. suitable for home display. Another decorative idea sug- gested by the photographers is a history wall, sort of a living sampler with a collection of photographs of ancestors and current family members. It might even be done like a fam- ily tree. The preparation can be lots of fun and the project can give the children a sense of family identity. Old pictures can be copied and restored easily using mod- ern techniques. A photographer may recommend finishing an old photograph in a browntone in keeping with its old look or updating with color, an'art that was practiced by many olds time portrait photographers. Lamb shanks may be braised in the oven. Place the shanks in a baking pan with a little chick- en broth, cover tightly and bake at 350 degrees until tender — usually 2 to 2 1/2 hours. London Broil is usually made from a broiled high-quality thick flank steak. The meat should be rare and it should be sliced thin, slanting across the grain. By Cecily Brownstone Associated Press Food Editor Some traditions go on and on. When I was a little girl an aunt let us children help her bake Thimble Cookies. Now the chil- dren of a friend of mine — a 12- year-old girl and a 10-year-old boy — always take part in this cookie-making ritual. Their activity? Making small holes in balls of cookie dough with a thimble. They are ca- 1 pable of doing the whole oper^ ation — making up the dough and filling the holes with straw- berry jam — but the fun part seems to be in using the thimble. These cookies are adorable! Let your youngsters enjoy some of them, of course, but they're so rich and pretty that you'll probably want to save most of them for guests. Because they freeze well, you can have them on hand for entertaining. Any- one giving a large tea party? Thimble Cookies are perfect to add to the tea table. THIMBLE COOKIES 1 cup (2 one-quarter pound sticks) butter 1/2 cup sugar 4 egg yolks 1 teaspoon vanilla 2 cups unsifted flour, stir to aerate before measuring 1/4 cup (about) strawberry jam In a medium mixing bowl cream butter and sugar. Thof-' oughly beat in egg yolks and vanilla. With a wooden spoon gradually work in flour until blended. Chill if necessary be- fore shaping. Shape dough into 1-inch balls. Place balls about 11/2 inches OLD-FASHIONED THIMBLE COOKIES - Filled with straw- berry jam, they look extremely pretty and taste delectable. apart on ungreased cookie sheets. Using a lightly floured thimble, press a small hole about 1/4-inch deep in the top of each cookie. Fill each hole with strawber- ry jam. Bake in a preheated 325-de- gree oven until browned on bot- tom but not oil top ^- about 25 minutes. Remove to wite racks to cool. (Cookies may slide on cookie sheets during baking but this will not affect their shape.) Store in a tightly covered tin box; Makes about 4 dozen.
