The Evening Sun du lieu suivant : Baltimore, Maryland • 25

THE EVENING SUN TELEVISION FASHIONS VY 7 1TX JU 1 PAGE BALTIMORE, THURSDAY, NOVEMBER 11, 1971 PAGE 131 You And Your Home Costello Playing Berrigan In Center Stage Drama Decorative And Useful By Barbara Barnes Pots and pans can be decorative as well as useful. So why not keep them out where they are also easy to reach? This array hangs from several painted boards, but one will do. Attach the board to the ceiling by first nailing it to a beam and fastening the beam to a joist. Use strong hooks, and let your utensils cook up atmosphere and admiration. Refnster nd Tribune Syndicate ill 1 't id i I i i 2 I- 1 i i -I Sunpapers photos Weymn Bwwteer WARD should make you a bit kinder and gentler in your heart to those who are around you.

French Chef Whips Up A Ela bora te Souffle By Winifred Phillips Before his conversion to Catholicism, Ward Costello thought life was a bad joke. Coming to Christianity after a probing study of the mysteries of the Orient and an unsatisfactory bout with psychona-lysis, he decided that life may be' absurd in human reason but not in spiritual reason. As the Rev. Daniel Berrigan, the Jesuit priest who defied the law, to express his opposition to the Vietnam war in the current Center State production "The Trial Of The Catonsville 9," the actor feels he is emerging from the play "more clear on things." The documentary drama adapted by- Father Berrigan from court files is a reenact-ment of the actual trial. "Nobody has a corner on God," Mr.

Costello said during a discussion of universals in one of the theater's underground dressing rooms. "The devout anybody is in my vocabulary a Christian, just as in his vocabulary I am a Jew or Moslem. "We are a part of the world. Everything should make you a bit kinder and gentler in your heart to those around you and to yourself," he said slouching back in a rickety wooden chair, an old gray coat thrown casually over one shoulder of his black turtleneck sweater. Mountain Dweller The actor, a persistent seeker of truth, dwells in lone introspection on top of a mountain in the Berkshires.

i His answers to questions are profound sermons in philosophical understanding delivered in spellbinding, resonant tones. Restlessly lighting a cigarette, he spoke tensely through a rising cloud of smoke, "We live in a global vil-f lage," he said. "There a peace and harmony theme from all over the world now. The time is one of tremendous transition." Ward Costello has led a checkered life, attaining his position in theater through hard experience and application of his craft, Boston born, he left home at an i early age to go to sea. Working as an itinerant laborer on ranches and farms, he eventually landed a newspaper reporting job in New three DFCs When America entered World War II, Mr.

Costello joined the Air Force and was awarded the Distinguished Flying Cross three times, and the Silver Star for combat. Afterward he returned to the news scene as foreign news editor for CBS in New York. While attending Yale on a Looking more like a ski instructor than a cook, the internationally known French Chef, Jacques Pepin, and Helen McCully, food editor of House. Beautiful, gave their, first cooking lesson Tuesday at Brown Memorial Church, by the, women's committee of the Walters Art Gallery, the class of 150 women was both responsive and delighted by the young Frenchman with his heavy French accent but light touch with a wire beater and long knife. Jacques, who did most the talking, was backed up by the humorous dry quips from Miss McCully.

He answered questions from the floor during his running VI JCC Chiefs, Volunteers' Dialogue A dialogue between the Jewish Community Center's active volunteers and its department heads will highlight the volunteer orientation program being" held by the the JCC Associates, the Center's "working" volunteer corps, at 1 P.M., November 16, at the center, 5700 Park Heights avenue. The dialogue, which will con-' centrate on volunteer services, will be followed by a tour of the building. The JCC Associates, which is just beginning its third season, currently has 1200 members, including close to 300 active volunteers. The associates both men and women, are people with special skills and persons who just like working with people. The associates work in every department of the center, including serving as club leaders, guides in the art lounge, hosts and hostesses at concerts.

They also help out in various ways with-the center's extensive senior adult program and assist in the health and physical education department. Details concerning the JCC Associates or the volunteer orientation program, may be obtained- by calling David Guttman, director of volunteers in the JCC Associates office. Mrs. Sylvan Shane is president of the associates; Mrs. William Grant and Mrs.

Bert Wegad are co-chairmen of the orientation committee. ful men, not frivolous at all. They undertook underground action to cool the more stridently active activists in the country. "Father Daniel Berrigan is a greatly persuasive man," Mr. Costello said gently.

"A form of apostle. He has humility. We are to imitate the Lord, but never make it." Very much caught up in the universality of life, he opposes the deadly form revered in law and church. "The world is church, brotherhood is church," said. "Religion is a dynamic thing, not a Sunday thing.

What happens is we spill over into form and dismiss content. Great Pitfall "Our fall into form is today's great pitfall," he said. "I would not be a Catholic if the church was just a structure. It keeps renewing itself and changing itself "I do not have a gloom and doom attitude," he said, rapidly diminishing a pack of cigarettes. "There is an enormous religious and spiritual sense now which comes from a sense of mystery.

We've learned we can't explain everything. What differentiates us from all others in nature is the mystery." Returning to the dangers of form which he feels stifle responsible independence of thought and action, the actor said Christ was not a meek, mild-mannered man in that scholarship he wrote a one-act play v. that was published in the; "Best One-Act series. Later he appeared in a production of Strindberg's "The Father" which became one of the first important off-Broadway successes. A stint with the Old Vic in London proved rewarding.

Major roles on Broadway, in television and movies followed. "The Waterfront" Fans may recall his roughly hewn features from the film "On The Waterfront" or the Broadway production of "The Lark" opposite Julie Harris. Soap opera buffs will know him best as a former Peter Ames in "The Secret Storm." More recently he co-starred with Anthony Quinn in a new television series "The Man; and The City." Although Mr. Costello considers it a moral duty to go to war if called by country, it would be with the clear understanding that he is utterly opposed to war and could con-veivably come back and burn draft records. "I have no right to make decisions for my country," he said.

"Others have strong moral persuasion, that's legitimate. Big Difference "The result of the action of the Berrigan brothers was not to injure people, but to destroy some papers, a big difference from blowing up buildings." "The first reading of the play really moved me," he said. "These are very purpose 'A cup brown gravy 1 cup black Greek olives 2 tablespoons chopped parsley 1 tablespoon chopped fresh tarragon Peel tomatoes, cut in half and press out seeds, chop coarsely. Place on tablespoon of butter and one of the oil in a heavy skillet. Add the tomatoes, onion, garlic, salt and pepper.

Saute for five to six minutes. Stir in the tomato paste and cook another three to four minutes. Set aside and keep warm. Trim the eggplant, then cut into six thick slices. Sprinkle with -salt, pepper and flour.

Heat the remaining oil and fry the slices until lightly browned on both sides. Place in a shallow baking pan in a preheated 325 degrees oven for ten minutes to finishing cooking. Sprinkle the racks of lamb with salt and pepper. Place, fat side up, in a pre heated 450 degree oven for 18 to 20 After 10 minutes, turn the racks over. Allow the meat to rest for 10 minutes before -carving.

Pour off the fat from the roasting pan and stir in the brown gravy. Bring to a boil, stirring to loosen all the solidified juices. If lumpy, strain. At serving time, place two tablespoons of the tomato mixture on each slice of eggplant with a few olives on top. Arrange on a large heated serving platter surrounded by the lamb chops.

Pour the sauce around the chops. "Noisette" the remaining butter and Pour over the chops. Sprinkle with parsley, and tarragon. Serve Serves 8 to 10. Mr.

Pepin explained that the lamb would not be. well, done but medium, and he added that Americans did have the tendency to overcook lamb. 1 Cookbooks with the recipes demonstrated at the three-day cooking school can be obtained through the women's committee of the Walters Art Gallery. Mrs. LeBaron Willard, was in charge of the cooking school: t.

Among those attending were: Mrs. Leonard Rapport, Mrs. Howard Ramsey, Mrs. Roger Marks, Mrs. Arthur Gompf, Mrs.

'William Rienhoff, Mrs. Henry A. Rosenberg, Mrs. Eduard Ascher, Mrs. Alan Wurtzburger, Mrs.

Umberto Villa Santa, Mrs. Charles Whitby, Mrs. Morton Silberman, Mrs. Richard Cleveland and Mrs. W.

Boulton Kelly, Jr. "Daniel lierrigan is a Catholic Jesuit who does Continued on page 6 Fun With Gardening First Frost Brings Excuse For Cleaning, Raking DUTCH TULIP PLANTING GUIDE' Late Spring 7 Early Spring Mtd-Sprinj Very Early Sprin 30 inch commentary all the while whipping up an elaborate souffle. Some of his hints for the ladies were: "don't be afraid to use your fingers, I do," (and he did). At one point he picked up a lamb chop, hot from the oven, in his fingers and then decided it was best to get it more done. He did admit a thermometer was a help.

He tested a dish or two with his index finger, gave it a lick, and then added more salt. Other Pepinisms: a souffle dish should be buttered and flushed with sugar before using; a wire whisk is just as good 'for beating egg whites as an electric beater; you don't have to use a double boiler, just hold the saucepan above the flame and flip the food; you must have a sharp knife, (and he sharpened his knife several times during the session;) boil your tomatoes in water, then peel them; you don't have to have a garlic press, just crush the garlic button with the flat side of your knife and then chop it; always have a pepper mill handy; don't keep egg yolks longer than one day in the refrigerator, but egg whites can be frozen, or kept in the refrigerator for about two weeks; and most of all, both cooks, after making the three-part Souffle Rothschild, suggested that "if you are making your first souffle, make it a cheese one." The French probably have, a word for "elbow grease" be- cause Jacques Pepin considers it a necessary ingredient. He beat, whipped and flipped with a strong arm and lots of flourish. He attacked a mixing bowl like it was a Bengali tiger, and the result was always the same perfection. lie and Miss McCully have written a book together, "The Other Half of the Egg" and now he contributes a regular monthly column to House Beautiful.

Mr. Pepin has been a painter, sculptor, ski instructor, and a consultant for Time-Life Foods of the World. H. Helen McCully's book "Nobody Ever Tells You These Things about Food and Drink" will be published in the spring of 1972. The following are two recipes Mr.

Pepin demonstrated dur-; ing the morning: Creme Dubairy xh cup flour 4 cups water 4 4 cups chicken broth 1 2 medium onions peeled 1 leek peeled, only the white part, washed and sliced 1 1 medium cauliflower, wash and cut into chunks, discard leaves 1 cup heavy cream salt freshly ground white pepper 1 4 tablespoons chopped chervil Mix the flour with 1 cup of water until smooth. In a large kettle place the mixed flour, remaining water, chicken broth, sliced onions, sliced leek and cauliflower. Bring to a boil and simmer slowly for Vk hours. Put through a food mill or puree, a small amount at a time, in the electric blender. Add cream and taste for seasoning.

Add chopped chervil and bring to a boil. This soup can be served hot or cold. Makes about 2 quarts, (editorial comment; this soup was delicious). Noisettes d'Agneau Moncgasque (Lamb Chops With Eggplant And Tomato Fondue) 2 racks of lamb, ready for the oven 3 or 4 large ripe tomatoes 3 tablespoons sweet butter cup vegetable oil 1 tablespoon chopped onion 1 clove garlic, peeled and chopped salt i freshly ground pepper 1 tablespoon tomato paste 1 large eggplant tablespoon flour By Francis Rackcmann Baltimore's first freeze (ice in the bucket and bird baths) is good excuse for cleaning up the vegetable garden and raking acorns, leaves and dead twigs from the lawn this weekend. Each year I promise my wife that our vegetable garden will be the best ever.

Each year we grow enough vegetables without having to shop for lettuce, tomatoes, squash, carrots, radishes and a variety of berries, among others, which all end up in a jungle just before the first freeze. The problem is that we hate to throw away (weed) even a cherry tomato plant in the middle of the summer even though it competes with a row oE okra or eggplant. The tomato seedling could become loaded with appetizers. So the result by late October or November becomes a mixture of weeds, berry plants and vegetables, including tomatoes. My wife had planned to make green tomato relish pickle for Christmas gifts and our own use, but the summer was too moist and this year's tomato crop was much less than usual.

Then came this week's freezing temperatures which knocked out everything in the vegetable line except asparagus, flowering kale, with its pinkish leaves, parsley and some lettuce. around the edges. Place the pots in the trench separating them and covering the pots with about an inch or two of sand. Now add leaves, particularly shredded leaves made by a shredder or the power mower, some straw and cover the area with more leaves. The leaves and straw will prevent the sand around the clay pots from freezing and will make it' easy to remove pots in winter when the rest of the garden soil is frozen solid.

It will take four to six weeks for the potted bulbs to bloom indoors. This week's wind helped "rake" lawns but left heavier material such as acorns, twigs and branches. Use a bamboo or soft steel rake to collect these acorns which leave pimply bumps on the surface and make the lawn area a little more acid. If lawns have not been limed in the last three to five years, now is the time to do this. Pile the acorns in a corner of the garden for the squirrels.

Besides adding leaves to the compost, use them for mulching ornamental shrubs. Such mulching protects plants from alternate thawing and freezing and conserves moisture in the soil. The best lime for pruning roses is late winter or early spring, except for climbers which should be pruned after they bloom. But roses, includ- Home gardeners have two choices with such a vegetable garden. One, turn over the garden with a spade-fork now, or pull all the vegetative matter out by hand or rake and dump it on the compost.

We plan to turn over the garden but add the wastes to the compost along with cultivating into the garden area some of last year's compost which adds humus for next summer's vegetables. A little dolomitic lime, because it contains magnesium and is slow in reacting, will sweeten the soil. A soil test is preferable to see what the garden needs. (Soil test kits are available free by calling the county agent. Spring flowering bulbs should be planted now.

Have fun using them in groups for show purposes. Group planting is better than scattering a few here and there. Save a few tulips, hyacinths and crocus for forcing during January and February indoors. We have been fairly successful with forcing. Here's how: Into 7 or 8-inch clay pots place a mixture of peat, garden loam and sand about halfway in the pot.

Place three or four bulbs, depending on size, in each pot and fill in soil just covering the bulbs. In the vegetable garden dig a trench about 18 inches deep setting the soil in a mound r.Greigll T.Fosterum Praeslani Single Early MendelTuhpa Darwin Hybrids Parrot Cottage Darwini Kautmannnna T. Tarda T. Ftchlerl OouWeEarly Triumph lilv llowered Double Late Breeder Hetthti ef newera tut! fine kleem ultl eaiy 4eeiMiii( yiriely Mtet4. Ietle Hi tti arMt lectieii if ttie unlfY ellniU.

If evergreens, particularly yews, have become overgrown, especially with ah mounded with loose earth about 12 inches. Prune the canes 4 to 6 inches of the tips above the mound. Nicholas Stephin, Baltimore county agent, horticulture, said lawns can be fertilized up until the end of November. Grass roots are still growing and lawns will benefit from this extra fertilizer. ing climbers with long stems, should be pruned now to keep them from being whlplashed by strong, cold winds, snow and ice.

Such whiplashing could cause them to split leaving them subject to Insect and disease attack and loosening them in the ground. Roses arriving by mail now for fall planting should be abundance of recent rain, they can be pruned now. But why not wait until just before Christmas when such pruned material can be used for mak- 11 1 111 VUMiM Mil tUMiV Mvvya tions..