Evening Star Newspaper, September 20, 1936, Page 90

14 Llaring WS Futare Paul Whiteman, the king of modern jazz, is passionately American in his tastes, from music to substantial native meals of roasts, dumplings, puddings and pies by GRACE TURNER PAUL'S FRIENDS GIVE HIM A GAY BIRTHDAY PARTY F Paul Whiteman meets an obstacle, it is Paul who comes out victorious from the encounter. He began his successful career as leader of a dance orchestra, only after he had lost his new job with a California café band, because he could not play dance music satisfactorily. And years later he celebrated #mother kind of victory when he melted off one hundred pounds of the “too, too solid flesh,” after Margaret Livingston, the former motion picture actress, refused to marry a fat man, however lovable and gifted. Yet today Paul Whiteman is known to the public the world around as “’king of jazz,” and “dean of modern American music.” And in private life he is the contented husband of the same Margaret and the fond father of their small daughter, Margot, for whom he has named his new theme song. It takes ingenuity on the part of Mrs. Whiteman to keep her husband’s weight down and still set before him food of the substantial, masculine variety he likes. So she has origi- nated the innocent device of having a big bowl of salad served first at the Whiteman dinner table. “I only want a couple of leaves,” says Paul. But Margaret, dallying oyer her own salad, knows that, one leaf at a time, he will consume a great deal more while he waits for her. Then with the keen edge gone from his appetite and the hollow in his big frame partly filled, it is time to bring on the roast. Margaret has also learned the art of serving main dishes, which will please her husband’s fine palate, and yet not prove fattening. Fhere is a special Lamb and Pineapple en Brochette that Paul enjoys. You will notice in Margaret’s recipe given on this page that a concession is made to Paul's fondness for rich food. The use of melted butter and cracker crumbs adds much to the flavor and very little to the fatty elements. . It seems a shame,” said one of his friends, “that a big fellow like Paul, who likes good food and plenty of it, can’t eat what he wants.”’ But, of course, he often does. He enjoys nothing better than a raid on the refrigerator when he comes home after hours of conduct- ing. And Margaret sees to it that the shelves THIS WEEK Magazine Section whom Paul has lifted from obscurity to fame. The names of Morton Downey and Bing Crosby and Ramona are familiar to thousands, but Paul discovered them first. In the beginning Paul Whiteman was a fine classical musician who might be said to have inherited music from an accomplished mother and a father who was superintendent of music for years in the schools of Denver. The fine training which, in his first attempt”™ at playing jazz, seemed an obstacle was in fact a huge advantage. As Paul went from café to café listening to dance music he recognized a strange, new beauty. So he began to make his own scores and arrangements, thus bridging the gap from noise to music. When his mother died, Mr. Whiteman set up the Elfrieda Whiteman Scholarship which provides two years of study in the music de- partment of any American college or universi- ty. When David Diamond was awarded the scholarship last spring, the boy begged to be” permitted to work under Roger Sessions. “They don’t teach modern American music in any college,” David declared. “Well,” was Paul’s reply, “let’s see if we can do something about it.” What he did was to found the first museum of modern music at Williams College, in Williamstown, Massachusetts. This is Paul Whiteman, American in all his. tastes from the music he loves and fosters to the food he likes best to eat. Lamb en Brochette Here is a delicious, yet low-calory dish, for which we borrowed the recipe from Paul’s wife. 2 slices (14 inch thick) fore quarter lamb 4 slices canned or fresh pineapple 14 cup melted butter 14 cup fine cracker crumbs Whole wheat toast Cut lamb and pineapple slices into 1-inch squares. Alternate on skewers. Dip in melted butter, roll in crumbs and broil under moderate heat, turning frequently, about 20 minutes. Serve on whole wheat toast. Yield: 4 portions. Color by W. Scharkopf BELOW — WE TRY OUT PAUL WHITEMAN'S FAVORITE APPLE DUMPLINGS are well supplied with turkey or chicken joints and cold lamb or roast beef. “] have also seen Paul enjoy a good many Apple Dumplings, generous help- ings of an unusual Bread Pudding or Brown Betty and especially of Deep- Dish Apple - and - Raisin Pie,” an intimate friend of the Whitemans confesses. “He is also fond of Maca- roni and Cheese and Corned Beef and Sauer- kraut. Besides he is a bit of a gourmet and has been known to go by plane from the Texas Centennial at Ft. Worth just to eat oysters prepared at the famous Antoine’s in New Orleans.” Of the many parties that he has given or that have been given for him, Paul has enjoyed none more than hislast birthday dinner. There were a spec- tacular birthday cake and all the other birthday fix- ings. But thegreatest thrill of the party came when his friends formed what they called the Paul Whiteman Alumni Association. Its members are all persons We Have Splendid Recipes for “Delicious, Low-calory Dishes” and “Unusval Puddings and Dumplings.” Specify which you desire and send o three-cent stamp (six cents for both) with a letter or this coupon to ThisWeek Magoazine in care of this newspaper. Photo by Dana B. Menrill ........................... ........................ . T [ ¢ ] f t g . . S IR S .