Evening Star Newspaper, August 15, 1937, Page 86

fi ] 4 T""S WF EK Magazine Section OU G BLALTHE IISH_FOR T00D; = Color Photogrophy by Hewitt & Keene a recipe for a particularly fine sauce — and a lot depends on the sauce. There is also a special salad which Patsy commends. It consists of oranges, bananas, apples and marshmallows served on lettuce. (Continved on next poge) . Patsy Kelly, young Irish comedian, stands pat by hot breads, shortcakes and shrimp cocktails by GRACE TURNER ’ PATSY KELLY RECOMMENDS A GOOD PEACH SHORTCAKE HOUGH she herself was born in Brooklyn and spent her childhood playing on the sidewalks of New York, Patsy Kelly comes very directly by the jigging feet and quick Irish wit that won her first a place on the stage, and then fame and fortune in the movies. Her mother and father began their lives in County Mayo, Ireland. Patsy was not an easy child to manage. She did not like the games that other little girls played. She could not be interested in trundling a doll carriage safely up and down the sidewalks. She wanted to play ball with her brothers and other small boys. That was worrying, for dodging in pursuit of a ball, 'in and out between rushing vehicles on a city street, simply is not safe. Scoldings and coax- ings were equally ineffectual. But there was one other thing Patsy liked to do. She could tap dance marvelously and had made a repu- tation for herself in the parochial school she attended. * “So,” Patsy says, ‘‘Father Quinn, who knew about me and my tap, advised my mother to send me to dancing school. He thought per- haps that would get me interested in some- thing besides baseball. It did. I liked the dancing and in time I began to teach in the school where I had just been studying.” Nimble feet and a gift of rhythm seem to run in the family. For just about that time Patsy’s brother was booked for a dance num- ber at the Palace Theatre. And Patsy agreed to teach him one of her own tricky routines. She went to the theatre to do it and there the director decided he would prefer Patsy — with the result that her brother was let out and Patsy found herself embarked on a career. “My brother didn’t care,” Patsy explains. “He thought it was sissy stuff, anyhow.” There was more to the act than dancing, for Patsy had to make the audience laugh and she did it by ‘“‘ad libbing.”” Thus Patsy, the downright — Patsy, the tomboy — was dis- covered to the laughter-hungry movie-goers. In spite of her harum scarum ways, Patsy did learn to cook. She did not like it best of all the things there are for a young girl to do. But she learned. And she still likes best the American dishes that seemed to her most delicious in her childhood. But shrimp cock- tail is one of the things she developed a pas- sion for later. “I will go out of my way any time to get a shrimp cocktail,” she says. And we have illustrated a modern way of serving this masterpiece among appetizers. We have HERE IS PATSY’S FAVORITE SHRIMP COCKTAIL SERVED IN MODERN STYLE Peach Shortcake Here is a particularly satisfactory recipe for a luscious summer dessert. 3 cups sifted flour 414 teaspoons baking powder 24 cup sugar 1 teaspoon salt 14 teaspoon nutmeg 34 cup shortening 1 egg, well beaten 3; cup milk (about) Melted butter 1 quart fresh peaches, sliced Juice of 14 lemon 14 cup powdered sugar Mix and sift flour, baking powder, sugar, salt and nutmeg. Cut in shorten- ing. Mix to a soft dough with combined egg and milk. Divide in half and pat out first piece to fit (9-inch) square pan. Brush with melted butter and cover with second half. Bake in a hot oven (400° F.) for 35 to 40 minutes. Combine peaches . with lemon juice and powdered sugar and allow to stand 20 minutes. Serve on shortcake with whipped cream. Ap- proximate yield: 6 portions. ———————————1" Unusual Irish Recipes include hot breads, potato cakes, pies, and herring dishes de luxe. To get them, in addition to recipes for other dishes named in this orticle, send a three-cent stamp ' with this coupon or with a letter to This I Week Magazine, in care of this newspaper. |