Evening Star Newspaper, January 25, 1942, Page 95

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U.S. PAT.OFF, PROCTER & SAMBLE CUTS EVEN TOUSH GREASE—WITHOUT SCOURING! /KIHDR 70 NANDS! THEY U FEEL SO SOFT AND SMOOTH! The Marshalls on an outing in peleeful‘ pre-war days R INTERNALTIONAL FOOD FOR THE GENERAL Dinner for 75 — at a moment’s notice! Such an order can’t faze Mrs. George C. Marshall, wife of U.S. general No. 1. Here’s how she does it by Grace Jevner States still formally at peace but pre- paring for possible war. The General and his wife go from Washington to Fire Island, just off New York’s Long Island. On the sands, boys are flying kites. The General's wife looks at them — smiles inscrutably. The General asks what she is smiling at. *“The kites,” she answers him. “The boys, you mean?”’ He is puzzled. - “No,” she says. “The tails on the kites. There they are, never knowing where they're going, but always trailing along — just like officers’ wives.” “Well,” says the General quickly, “how far could a kite fly without a tail?” Here, in short, is a disarming candid-camera view of our Army’s big man — Chief of Staff, General George C. Marshall — and his wife. General Marshall is noted in Washington for always taking people to lunch or dinner at his own house, instead of whisking them off to the Club as most officials and officers do. The reason is Mrs. Marshall — slender, pretty, a wife, who has learned how to serve A BREEZY day last summer; the United lunch or dinner to any number of people on a quarter of an hour’s notice. ‘“The General’s secretary telephones when he leaves the office and tells me how many he is bringing. That gives me fifteen minutes,” Mrs. Marshall says. “‘One day they phoned that the General was bringing a visiting Governor and about two friends. But when they walked in, there were 75 people — the Governor's entourage had come along. too.” But Mrs. Marshall does not think ‘“‘rising to an occasion’” like this is wonderful at all. “All Army wives do it,”" she says. Mrs. Marshall's secret of being always ready is only as hidden as her emergency cup- boards and shelves — stacked with the mak- ing of an unexpected meal. ‘With a house geared all the time for service like this, Mrs. Marshall has time and unruf- fled spirits to be a good companion in every hour the General can share with her. When Mrs. Marshall gave us her pet reci- pes. she recommended especially the soufflé- like baked hominy grits, and the tomato- green-pepper aspic — a ‘‘wonderful recipe.” * THE RECIPES * HOT CHERRY SAUCE 1 (No. 214) can pitted black cherries Dash of salt 14 teaspcon cinnamon 1 tablespoon sugar 14 teaspoon nutmeg 1 tablespoon cornstarch 1 teaspoon lemon juice 14 cup strained orange juice Drain cherries, save syrup. Combine sugar, cornstarch, salt and spices; add cherry syrup and orange juice. Cook over low heat, stirring constantly until thickened. Simmer 15 min- utes. Add lemon juice and cherries; heat thoroughly. Serve hot on vanilla ice cream. Approximate yield: 8 portions. Note: When black cherries are in season, remove pits; measure 3 cups, add 3 cup water and stew gently 10-15 minutes. Sweeten to taste, then continue as above. TOMATO ASPIC 1 (No. 2) can tomatoes 14 teaspoon sugar 14 garlic clove 1 envelope (1 tablespoon) 1 medium onion, chopped unflavored gelatine 12 whole cloves 4 cup cold water 114 tablespoons vinegar 1 green pepper 1 teaspoon salt Watercress 14 teaspoon pepper Cream mayonnaise Combine tomatoes, garlic, onion, cloves, vinegar, salt, pepper and sugar; simmer 20 minutes; strain; reheat. Sprinkle gelatine on cold water; add to hot tomato mixture; stir until gelatine dissolves. Slice green pepper Page Twenty-two into thin rings; place in bottom of mold which has been dipped in cold water. Pour tomato mixture into mold; chill until firm. Unmold. Serve on watercress with Cream Mayonnaise (13 mayonnaise, !5 whipped cream). Approx- imate yield: 6 portions. HOMINY SPOON BREAD 2 cups cooked hominy grits Salt and pepper 1 cup milk 2 eggs, slightly beaten Combine hominy and milk; stir until smooth. Add eggs, salt and pepper; mix well. Pour into greased casserole; set in pan of hot water and bake in moderate oven (350° F.) 1 hour or until firm. Approximate yield: 4 portions. HOT VEGETABLE SALAD 2 medium onions, minced 24 cup vinegar 4 cups cubed, cocked 14 cup hot water potatoes 1 teaspoon sugar 2 cups drained, cooked 1 egg, slightly beaten or canned peas 13 cup salad oil 1 tablespoon minced parsley Salt and pepper Combine onions, potatoes, peas and pars- ley. Heat vinegar and water; add sugar; stir until sugar dissolves. Add hot vinegar mix- ture slowly to egg. Add salad oil, salt and pepper; beat vigorously with rotary beater. Pour over vegetables; stir with fork until well mixed; heat thoroughly. Approximate yield: 6 portions. TW—1-25-42