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THURSDAY, MARCH 17, 1088 After a lapse of several months, the Highland Park Press will again feature each week, "The Voice of Cookery" column conducted by Phil Libby, nationally known food conâ€" sultant. Although Mr. Libby is an exâ€" tremely busy person due to his daily broadcast "Peekers in the Pantry" on station WCFL, he has consented to conduct this column again for us. The Press has had numerous reâ€" quests for the return of this feaâ€" ture and is happy to annnounce its resumption this week. Again this column enters your home with the view to offering you recipes that have been tested and selected for the average family and budget. I trust that you will find them attractive, appealing and healthful. These recipes are the same as given on my radio program each day last week, and will be given you each week from now on for the week past. ORIENTAL MEAT BALLS â€" . Sauce 0 > € thisp.Bour *3 PBE Poinnis sutce 1 teas. salt Put potatoes through ricer; add meat, egg, salt and parsley. Shape into balls the size of a large walâ€" nut. Roll in flour. Brown in butâ€" ter or drippings. Place in casserâ€" ole. _ Make a sauce of the butter, flour, seasonings and tomato juice. Pour over meat balls. Cover casserole and bake in a moderately slow oven (325 degrees) 30 minutes. % teas. white pepper Add milk to potatoes. Beat egg yolks until thick; fold into potatoes with cheese and seasonings,. Fold in beaten egg whites. Bake in a buttered casserole 40 minutes in a moderately hot oven (375 degrees). Serve at once. Mystery of the Easmous Symâ€" phony‘s "Fatal Music!" Director Refuses to Play Tschaikowsky‘s Sixth Symphony on the Ground that It Always Kills Someone. Read CHEESE AND POTATO SOUFFLE 2 eups mashed potatoes %4 cup milk 8 (Editor‘s Note) : Listen to the "Peekers in the Pantry" over station WCFL (970 Kilocycles) every morning, 10:30 to 11 a.m., except Sunday, for further food acts and interesting talks on foods. PHIL LisBy, is featured on this program. ‘You are invited to attend the broadcast when you are down in the Loop. This broadcast comes to you from the lobby of the Peoples Gas, Light and Coke company, Adams and Michigan boulevard. § 1% Easily Controlled Heat For Your Comfort WAUKEGAN COKE â€"____ March 7, 1988 _ _ 8 medium sized cooked potatoes 2 Ibs. 4rround beef 1 t’il:b:;l’nged parsley %4 cup grated cheese 1 thisp. parsley, minced _1 thisp. catsup tnl‘I:;u“i!SHâ€"h;t_ ul t and pepper 1 pt. oysters, cut in pleces VOICE of COOKERY 2 North Sheridan Road â€"~ Highland Park PHILIP A. RAPP INTERIOR DECOR ATION Nationally known food consultant M RS. L Y M AN BA RR A 8 $ 0CIATE Conducted by PHIL LIBBY Remove bone from fish. Place 1 sliced in buttered baking pan, cover with oysters, then another piece of fish. Season, cover with sauce made according to directions below, and bake for 30 minutes at 375 degrees. Cover top with buttered~ bread crumbs and brown, uncovered. 2 thisp. butter 2 thisp. flour 1 eup milk Melt butter, blend in flour and gradually stir in. milk and juice from oysters. Cook until thickened. Add whites of 2 hard cooked eggs, chopped fine. Pour over loaf. Bake. When removed from oven, rub yolks of hard cooked eggs through a sieve over top for garnish. BROILED SLICE OF HAM A LA RAY March 10, 1988 1 slice ham, % inch thick . }m syrup 1 thisp. wmunnm Whip together mustard, sauce and syrup. Léet ham stand for 10 minâ€" utes in this mixture, allowing 5 minutes for each side. Heat in broiler for 10 minutes with regulaâ€" tor set at 450 degrees. Cook ham 1 minute on each side; reduce heat to moderate (350 degrees) and conâ€" tinue broiling 2 minutes on each side havin gbroiler pan 2 inches beâ€" flame. \ Beggs 0 _ % lb. cheese, ground or grated l& teas. Worcestershire sauce teas. salt %4 teas. paprika Beat eggs, add cheese and seaâ€" sonings. Spread on 8 slices of bread, cut oneâ€"third inch thick and toasted on one side. Broil for about 8 â€"to 10â€"minutes or â€"until cheese has softened and is well heated and browned. Serve with assorted relâ€" ishes. #iblp, fomn Faker Toss vegetables and seasonings together. Fill sherbet glasses and pour fruit juices over all. about it in THE AMERICAN WEEKLY, the M ine Distribâ€" uted with NEXT S‘I?}-izDAY’s CHIâ€" CAGO HERALD AND EXAMINâ€" ER. OPEN CHEESE SANDWICHES â€"â€" March 11, 1988 VEGETABLE COCKTAIL : March 12, 1938 1 cup :wnhl cabbage cap carrot ¢ cup grated raw beets cup chopped celery 1 medium sized sweet pickle _ Juice from oysters 2 hardâ€"cooked eggs State Approves Deerfield School In Recent Survey To Deerfield School Patrons: As Mr. W. K. Hout and Mr, C. W. Boyle are retiring from the Board of Directors of the Grammar School, it seems desirable to inform the patrons of the District as to the present condition of the school. The situation can be nrorfiod best by quoting the attached letter from the State Department of jPublic Instruction. Such a letter has the added value of being purely professional and unprejudiced. Public Instruction, Springfield _ John A. Wieland, Superintendent W. K. HOUT, Clerk, Board of Directors, Illinois School District 109. STATE OF ILLINOIS Office of the Superintendent of C. W. BOYLE, President Board of Directors, Illinois School District 109. March 14, 1938 THEB PR BB S3 "Mr. C. E. Bates, Supt. "Deerfleld Elementary Schools, "Deerfield, Illinois. * "Dear Mr. Bates: "On October 24th, accompanied by your County Superintendent, Mr. W. C. Petty, I visited the Deerfleld Elementary School. The following is & report of that visit: "The school plant has been genâ€" erally renovated during the past year and at the present time is possibly in as satisfactory a condiâ€" tion as can be expected considering the age and type of the building. It is unfortunate that the floors cannot be improved so far as the removal of squeaks is concerned. The number of pupils enrolled is not sufficient to cause a general crowdâ€" ed condition, but if the enrollment continues to increase it is m probâ€" lem which will need to be considered hy the board. One factor which may cause a somewhat crowded condiâ€" tion will be the matter of adding types of instruction which are not strictly traditional, such as houseâ€" hold arts, industrial arts, etc. "The administrative . procedures are, in general, satisfactory. I am glad to find that the board of eduâ€" cation has confidence enough in the superintendent to delegate to him November 9, 1937. the responsibility of caring for the board minutes, and for the develâ€" opment of a financial program, In this respéect, however, it seems that there is a possibility that evenâ€"a greater responsibility could be givâ€" en the superintendent so that a proâ€" per allocation of funds will be isâ€" sued, and the continuance of the use of these furmds according to the budget will be assured. There is a possibility that the reâ€"arrangement with respect to the office will give the superintendent a certain priâ€" vacy which does not exist at the present time. There are instances when a‘ superintendent wishes to consult with a parent or with cerâ€" tain teachers where the present arâ€" rangement would handicap or deter a free exchange of ideas. "The program of studies, as has been inferred previously, is primarâ€" ily that of the traditional subject matter type. . I do not wish to infer in any sense that a great departure from the present procedure should take place. However, modern pracâ€" tice does tend to indicate that with the ranking of the school, variation of the program is frequently found to be desirable. There were little or no semblances of the Junior high school type of procedure in this school. There was an item which "I want to express my appreciaâ€" tion for the courtesies extended at the time of my visit. I wish to offer â€"to your school the facilities of this department when we can aid you in improving educational opportunities in Deerfield. "Very truly yours, (Signed) "CLAUDE E. VICK, is definitely commendable which I found, and that is that the work of the senior high school and the eleâ€" mentary school are being coâ€"ordiâ€" nated for certain types of pupils. As I indicated.at the time of the visit, this type of coâ€"ordination proâ€" vides primarily for the poorest type of student in the school and also for the best. The preparation of your teachers is very good. I feel that the board should be commendâ€" ed on the stand it has taken with respect to summer school attendâ€" ance, and the teachers should be commended on the fact that they are accepting different suggestions of the board. While I did not spend a great deal of time in each of the classes, the evidence of instruction which I observed were of the desirâ€" able type. Read the Want Ads "Assistant Superintendent." PAGEB Â¥FIVR 2e