Evening Star Newspaper, September 27, 1936, Page 86

14 FRONT T T THIS WEEK PAGE Zor FO0L Lowell Thomas, home-lover and sports-lover whose voice launches the world’s news on air and newsreel screen, is famous for his hospitality by GRACE TURNER UR host, lounging indolently on the grass while he waits for our arrival at the 200-acre homestead in the Berkshire foothills of Pawling, New York, is at other moments one of the most active, intensely alert men in the United States. For he is Lowell Thomas, America’s great radio and newsreel commentator on the events of the world today. Mrs. Thomas and ““Sonny” join us and we seat ourselves at the garden table on the ter- race. We sip gratefully from tall glasses of iced fruit juice, for the day is warm, and our minds appraise Mr. Thomas — ‘““Tommy” as he is called by his friends. “You seem so effortless,’” we say to him and he shoots us a quizzical, almost a reproachful glance, as he says ‘“Thank you”. In his voice we hear the echo of humming wires that bring the news of the day to him and of clicking “Tommy” himself are known everywhere. Supper after the game is served very in- formally on the lawn, with great platters of corn fresh from the fields, plates of cold meats, piles of frankfurters to be roasted, if you like, over the stone fireplace that has been built in the garden, trays of hot rolls, mounds of sweet butter, a salad of greens and tomatoes, cucumbers and radishes all gathered from the garden and chilled in the refrigerator. Parties are not always in- formal in this charming place. And on many week ends, pic- nic meals alternate with for- mal ones in the dining room. But whatever the service, the hospitality is never staid and the guests are almost always numerous. “TOMMY" CUTS A WATERMELON FOR HIS SAINTS AND SINNERS AND THE OTHER GUESTS &£ Er. &y lix_‘ {=& "‘"" an “t ) Color by F. A. Weeks “TOMMY" AND HIS TEAM FEAST INFORMALLY ON CORN-ON-THE-COB, IN THE FORMAL GARDEN typewriter keys on which secretaries tap. We remember the insistent telephone bells and clipped voices getting information, verifying reports, whipping the huge news of the day in- to dramatic coherence which you will hear in the evening. We feel the mind of Lowell Thomas in action, as the globe of the hemi- spheres revolves before his inner eye. But this is a warm Sunday in August. It might be any other fair-weather Sunday from May to the Indian summer days of November, for Sunday is always a day of hospitality, punctuated by the weekly baseball game be- tween a visiting team and the Pawling Saints and Sinners, as the local nine captained by “We fed eighty people here last week,” Mrs. Thomas told us, while we gaped at her in admiration. ‘‘Almost like a hotel, isn’t it?" But we could not subscribe to that, for among all the places we have ever been, none seems more completely a man’s beautifully ordered home, as inviting and generous as the fertile fields shining under the sun. “What is one of our favorite menus when we have guests?’’ Mrs. Thomas repeated as she pondered over the answer to our question. “Well, a typical dinner menu of mine begins with a Clam Bisque or a Cream of Mushroom Soup. There are celery and olives, of course, fillet mignon and peas or beans. For a salad, we like to use slices of honey-ball melon, cut round and peeled, and served on watercress. The holes in the melon centers are filled with avocado pear or white grapes and we use French Dressing. Sometimes we serve as- paragus or broccoli with Hollandaise Sauce as a substitute for salad. ] “One of our nicest desserts is Raspberry Sherbet, sprinkled with shaved almonds and red cherries. We have small sponge cakes with it and demi-tasse right at the table.” Mrs. Thomas also gave us this favorite supper menu: A large Cheese Souffié, served with hot Virginia Ham; hot biscuits with jam; a green salad or cole slaw; and pie, especially Magazine Section Photos by Lazamick + Cheese-Chive Soufflé This is an unusual and popular soufflé. 3 tablespoons butter 3 tablespoons flour 14 teaspoon salt 34 cup milk 4 eggs, separated 1 cup grated American cheese 14 teaspoon minced chives 1 teaspoon minced parsley Melt butter, blend in flour and salt and gradually add milk, stirring con- stantly until thick and smooth. Stir in beaten egg yolks and cheése. Cook 2 minutes longer and cool. Fold in egg whites which have been beaten until stiff, but not dry, and combined with chives and parsley. Turn into greased casserole, set in pan of water and bake in a moderate oven (350 degrees F.) for 25 to 30 minutes. Serve at once. Yield: 4 portions. Lemon Chiffon, Coconut Custard, or Fruit Pie made without much crust; tea or coffee. Throughout the years when Lowell Thomas, speaker, traveler, author, adventurer at heart, reporter, war correspondent and editor, journeyed over the face of the earth, he dreamed of a home in the country, horses to ride_. space and sport. And today this home- loving, sport-loving, friend-loving man has them all — and shares them generously. Menus and Recipes Ovur leaflet of “Simple Dinner-Party Menus and Recipes”’ gives two delightful menus and recipes. To get it send a three-cent stamp with a letter or this coupon to This Week Mogazine in care of this newspaper. Cityand State.........cooovvnens T No