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' SATURDAY, MAY 15, 1948 fHE DAILY TIMES-GAZETTE a AGE FIVE Theatre Talk | - : its il : 4 New York (CP).--Comedian Wil- ! lie Howard's antics and some sen- , timental Jerome Kern tunes help | . to make the current revival of ; "Sally" a modestly entertaining 4 5 production. « The musical, as refurbished at the Martin Beck Theatre, shows its age in spots and some of the older | < J heads who saw it wished that Mari- \ : lyn Miller was back in the cast. } Bambi Linn, in her place, didn't lo seem to fill the bill even though i she is an accomplished dancer. ! Willie Howgrd remained wonder- : ' fully funny and such hit songs as ] ; "Look for the Silver Lining" and "Reaching for the Stars" helped in | providing a nostalgic atmosphere J for those who remembered the 1920's when "Sally" first appeared. Finis for ART. The American Repertory Theatre is to be dissolved after an exist- ence of less than two years during which it encountered constant fi- nancial difficulties. Margaret Web- ster, Eva Le Galliene and Cheryl Crawford were among the founders of AR.T., designed to bring to the- people of the United States "the finest dramatic creations of the present and past." AR.T. staged six of its own offerings during the 1946-47 season, followed by three more with other managements, A Rowdy Success The New York City Theatre Company is currently diverting patrons at the City Centre with a rowdy, lusty performance of Ben Jonson's "The Alchemist." A judi- cious injection of sharp wit and excellent slapstick made this into first-rate entertainment. Jose Fer- rer contributed much to the per- formance with his characterization of "Face," the sly servant. Ferrier directs the production at a fast pace. Harrity One-Acters Best of the three one-act plays which opened this week at the Playhouse Theatre is "Hope is a Thing With Feathers." It presents a group of bums in New York's Central Park and deals with the ef- forts of one of them to capture and eat a duck from a lake in the park. It is warmly written, imagin oly designed and excellently acted. absorbing but still interesting -- the other two plays, "Gone Tomor- row" and "The Home Life of a Buffalo." The Experts Say Ottawa--(CP)--No cook wants to be caught short on her servings. On the other hand, if she doesn't \ want the refrigerator continually A Y crowded with left-over foods, she must pay some attention to this problem of quantity. Home economists of the Consum- er Section, Dominion Department of Agriculture, have prepared a list . i of dried foods which increase in p bulk under various conditions of y "~~ preparation: % One cup dry macaroni makes two cups when cooked; one cup on dried rice makes three Supe when ¥ 9 ; } RA J cooked; one oup quick-cooking k 4 . rolled oats makes 2% coups porridge; ; Q Sizes 12--40 one cup rolled or flaked wheat makes three cups porridge; one cup dried white beans gives three cups cooked. Here are the answers to other recipe quantities: Eighteen small square crackers yield one cup when crumbled; 12 graham crackers yield one cup when rolled; one-quarter pound cheese when grated makes one cup; one cup whipping cream beats ] i pi : ¢ up to two cups; one pound green Cn N 3 peas, in the pod, when shelled and ; * i g REGULAR V cooked, yields one cup; one pound 3 : o { : (four medium) beets yields two 9 - : cups cooked and diced; one pound » # 2 3 cabbage yields four cups shredded; : 49.95 io 65.00 one pound (three medium) apples yields three cups when peeled and sees: Asparagus Days : 1 . 4 Black, Navy, Brown, : 3 DAY SALE This is the asparagus season, and the housewife is warned to give il } Grey and Pastels those delicate tips and tender as- yo ; &% paragus stalks just the right de- i i gree of heat and no more. Over- ; : : § : cooking causes the vegetable to i . 4 SIZE 10--20 X E 3 lose flavor, color and food value. When preparing asparagus tips trim off any rough ends and re. move the scales along the stalk. To cook whole stalks: tie stalks : : together loosely; stand upright in : vi : 1 : REGULAR VALUE saucepan or kettle in enough boil- ing, salted water to come a third ¢ 2 4 3 of the way up the stalks, Cover : and cook 10 to 25 minutes, or until : ® asparagus is just tender. : ; : : To cook cut-up pieces: cut aspar- H 3 ; 3 : agus into 2-inch lengths. Drop the f Ce lower stalk pieces into a small quan. . 4 or tity of boiling, salted water. Cover : 3 D AY A te 4 and cook five to 10 minutes and 3 : then add tips and continue cook- a Ye > i : V i may ready in i ender after hii Bg a k k REG. VALUE 49. 95 to 69. 50 Methods of serving: freshly- SIZES 12--42 cooked--seasoned and dressed with melted butter or strips of cooked | bacon; chilled--in a salad with let- 4 Ba; hte ie 3 DAY SALE Asparagus may also be served on toast with cream sauce, cheese sauce or hollandaise; in an omelet or cream of asparagus soup; as- paragus scalloped with hard.cook« ed egg. Asparagus with cheese sauce-- sauce ingredients: three table- Par 10% Deposit Will Hold Sale Articles For 10 Days vegetable; one-half cup milk; ome- | quarter teaspoon salt; one.eighth | teaspoon pepper; one-third cup | plain cheese; paprika. The aspar- agus is cooked, drained and ar- ranged on buttered toast with cheese sauce poured over it. SMOTHER THAT SNEEZE : Good personal hygiene is a most 4 important measure for the control | of droplet infections, the root of many respiratory diseases. If peo- ; ; ple could avoid the expulsion into the air of organisms from the nose and throat, a major source of in- fection would be eliminated. Paper handkerchiefs for use when sneezing or toughing or blow- ing the nose are valuable as they ; may be burned after use. Dust control measures in the home and Ww industry are also good methods of 64 proving ne pied of tne 0 SINCOE 81. PHN a pay.