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Mrs. Baian Brings Od Armenian Methods-of Cooking toTTs Artistic Hands Needed ' for Preparation of Foods By Judith Fawcett Mrs. Artin Balian, 1215 Walton Ave., brought some of the old methods of cooking with her when she came to the United States in 1928. Some of the methods used in her Armenian cooking are difficult to explain, she says, and top. Makes two 3-laycr doughs. Let stand. 1 pound brick cheese black pepper to taste (salt may be added if desired) Mix" cheese and pepper. Spread dough with hands or stick until it's about three times the original size. Place u„ » u I J L . iiic uiiKiiuti size, riace In. cnl^^ •e«/"ed by watch- portions of cheese mixture on Ing someone at work. ^alf the dough. Fold other side Among these things is rolling over. the dough so thin that sembles waxed paper, can be done quite well, Balian says, with a stick- used—but the results will it re This edge Mrs. knife Cut into various shapes with of plate or saucer. (A may be used but the •often! dough sticks at the edges bet" notjter when cut with a plate.) Fry In deep fat until lightly with browned. This recipe is used primarily for company or dur- be as good as when the dough is stretched and formed the hands. ^ „...^ The hands are used in much ing a holiday season, of the cooking and In many cases the cook must have an artistic touch. Besides cooking, Mrs. Balian is very active in St% Mesrob Armenian Apostolic Church. She is chairman of the Ladies be firm. Auxiliary and recently spent much of her time working at the church in preparation for the visit of the archbishop. Johnson Park was the scene of a gathering of church mem- Kii a gaiiiciiii^ Ul Viliuiwil Ilicm- . — v^tii bers in honor of Archbishop'"t®.^-'"ch squares. Place tiny Sion Manoogian, primate of the Portions of meat mixture on Northern Diocese of America. Services included the Divine Liturgy (Badarak) and the Blessing of the Madagh (Holy * „ °'" ' Sacrifice) brown. Remove froiji oven. Sacrifice). Mrs. Balian's son and two daughters also take part in church activities and are all •ctiv* in the choir. Charles, 30, is a chemist for Tee-Pak and Co., in Chicago, working in research and development. Ht is talented as a pianist and li choirmaster for the Association of Armenian Church Choirs of America. Margaret, 22, is corresponding secretary of the AACCA. Pat, 16, is a junior at William Horlick High School. Her brother comes from Chicago every weekend, she says, to sing in the church choir. Although Mrs. Balian was too young to remember the First World War, relatives and friends have told her many things about activities during 1914-15. Her father was a priest, apparently very talented in music, Mrs. Balian says. His education was both Turkish and Armenian. As war became a reality, the family started moving. They spent some time in Damascus, Syria, then returned to Turkey. In Constantinople (Istanbul) • pickpocket stole their money. During the time they spent in Turkey the family was divided and some members moved to the United States. Mrs. Balian later lived In should be about 40 layers. Add Lebanon, then moved to Egypt nuts twice — first after about where a niece and nephew still 15 layers and again after 30th live. Egypt was'the last coun- " try she lived in before coming to Racine where her brother and sister resided. "I haven't really done much," she says. "I just got married and had all." While her mother fried Boreg, Pat explained that "it seems like you're eating a lot of air, but it just melts in your mouth. At least my mother's does." BOREG 2 cups flour 2 eggs pinch salt about cup water 1 /3 stick butter, melted Mix ingredients with hands. Divide into six portions. Leave for one to two hours. Melt other stick of butter. Spread or roll dough to circles about 12 inches in diameter. Spread first and second layers with melted butter; place third MANTOO 4 cups flour 2 eggs about '/2 teaspoon salt cup water Mix and leave. Dough will Combine: 1 pound lamb chop meat black pepper and salt to taste 1 medium onion, chopped Roll or spread dough. Cut squares. Fold corner-wise and pinch ends. Place in greased pan and bake in moderate oven for about 30 minutes or until Place 1 smalt can chicken broth and 1 can water in kettle. Add Mantoo. Cook as you would spaghetti until liquid is gone. Serve in small dishes topped with yogurt and melted butter. POKLOVA 9 to 10 cups flour 1 stick butter melted plus enough vegetable oil to make I cup liquid pinch salt 2 egg yolks 31/2 to 4 cups water (room temperature) Mix butter and flour in pan making sure air is incorporated into batter. Beat egg yolks. Add to flour mixture. Add water and mix with hands for about 20 to 25 minutes. Separate into 4 or 5 doughs. Oil small pans. Place dough in pans and leave for about 5 hours. Roll or spread each dough on table. A stick may be used but the dough will not be as thin as when just the hands are used. Get dough as large as possible. Will be as thin as waxed paper if done properly. Wait until the dough dries a little. (Two people may work at this, one on each side of table.) For two trays of poklova, you need • minimum of 1 pound chopped walnuts. Dough is cut to fit trays or pans. When completed there layer. Cut in diamond shapes. (May be prepared this far and left until next day for cooking.) 3 pounds spry Yi pound butter Melt separately. Brown but- three children—that'sjter. Fry In deep pan and cool. Pour syrup over. Syrup S cups sugar 3 cups water juice of Y2 lemon Boil for Y2 hour. Pour when lukewarm. Mrs. Artin Balian, 1215 Walton Ave., left, prepares to serve the Armenian equivalent to Apple Strudel. At right, she fries Boreg, a cheese dish served primarily for special guests or during a holiday season. The Armenian recipes, brought to this country by Mrs. Balian in 1928, require much use of the hands—both in mixing and forming the Trim, Tailored Lines fo Express New Look in College Wardrobe —Journ«l-TlmM Photos dough. A stick is often used but results are better when the dough Is spread as thin as waxed papcr—wlth the hands. Besides keeping busy in the kitchen, Mrs. Balian Is active in church affairs and serves as chairman of the Ladies Auxiliary at St. Mesrob Armenian Apostolic Church. Her three children sing In the church choir. What is the new look in col- pear in party dresses and lege wardrobes? It starts with trimmed in velvet or lace! the silhouette and embraces the finish of a cuff or the width of r1'"'„,"° IT" '••"Ply »«ted. ..k. on . p.,m. from St. Louis, city of young fashion. The new look is tailored, trim and, even, dapper. Frequently it pivots around a "snatch" from the boys. Typical is the rise in the popularity of vests. They're back as an important accessory to the costume, designers say, whether worn over one of the popular shirtwaist dresses, or one of the many separates that extend the usefulness of co-ordinated sportswear. Details The shirt collar with four-in- hand tie; the boys' coat — straight and unbelted with oversize pockets; the pull-over top as big and bulky as a man's sweat shirt; leather used in coats and as trimming; the mating of western pants with sissy shirts — all these are details that give the college wardrobe a new look. These are the kind of clothes that look undated and that will take four years on campus in stride. St. Louis designers Interpret this look of tailored trimness in many fabrics — from beautiful Herbert Meyer cottons with the look of silk to blends of orlon and wool that melt in the hand, they are so soft to the touch! There are tweeds of every type on and these tweeds are used not only for coats and suits, but ap- of elegance through touches of fur in trimming, all-over embroidery on wool, and the beauty of color on quality fabrics in familiar weaves. Ablaze with color that rlvaKs the beauty of autumn's leaves, these new clothes need little added to make them an expression of your special and individual fashion credo. SPECIALS! •6.95 •5.85 Tha Ab««« ar* ComiilfiU »Uk Hair Cutllnr and SlTlInc OPEN EVENINOS Park Ave. Beauty Studio Ann* Horn, Mgr. test Park Ave. Dial ME t-»3Z8 Keg uUr I15.09 OIL PERMANGNTS Individual Hair Styling Kegular flO.Of GLAMOUR PERMANENTS Serve Banana Quick Bread as Complement to Salad arc I Patina of Elegance This season campus clothes. Dress Features Buffon-On Scarf Have scarf, can travel! One of the interesting fashion ideas among designers is the tailored dress with button- on scarf in the fabric of the dress. Whether in a cotton knit — or in one of the colorful tweeds, the idea suggests the "do-it-your-own-way" that the modern young woman likes in her clothes. Without the scarf, the round neckline is a pretty foil for handkerchief scarf or necklace. Salad is summer's darling, so crisp, so cool, so delicately tinted with its fruits and veg- etabie.? fresh from bin or garden. These delicious things yield refreshment for the spirit as well as for the body, and they somehow make the heat of a summer's day drone less at our doorstep. If salad has a shortcoming, it is (hat It is sometimes a little "light," not quite filling enough to satisfy at a meal. What to serve to fill that empty corner? We think you'll find Banana Quick Bread a delicious accompaniment to salads. It is a moist, stay-fresh, quick bread with all the fragrance and comfort of a home-baked product. The fresh banana to make this bread Is mashed to permeate every least and last crumb with real banana flavor. There is a delicate complement in matching this delicately - flavored bread to salads — a Tightness that you'll like. Best of all, Banana Quick Bread keeps, in refrigerator or freezer, to serve more than once with salads. Toast it, too, for a special treat. BANANA QUICK BREAD 1 ^4 cups sifted all-purpose flour teaspoons doubleaclion'bowl and heal until creamy and baking powder V2 teaspoon salt cup shortening % cup sugar 2 slightly beaten CRgs 1 cup mashed ripe bananas (3 to 4) Preheat oven to a.lO degrees (moderate oven). Sift together flour, baking powder and salt. Place .shortening in mi.ving Fashion Spotlight Shifts to Black Just when the eye gets accustomed to all the color of the season, the fashion spotlight shifts to black. In young fash- Ion there are many versions of the little black crepe dress — pretty trans -season dresse.s that bridge the months tn Christmas. One designer uses bands of .satin at the neckline and waistline to emphasize the contrast in texture. Others carry lace trimming or gleaming bead touches. New among the fashions in black is the theatre suit n rayon faille — or the faille costume with jacket worn over a sheath dress. glossy, 300 strokes by hand or 2 minutes at medium speed on electric mixer. Gradually add sugar to shortening, beating until light and fluffy after each addition. Add eggs and heat until thick and pale lemon In color. Add flour mixture and bananas alternately, blending thoroughly after each addition. Grcn.se bottoM only of a loaf pan (approximately AYj Inches X 8'^ inches x 3 inches). Turn batter into pan. Bake 60 to 70 minutes or until cake tester comes out clean and dry. Let bread partially cool in pan (2030 minutes) before turning out onto rack. Cool thoroughly before wrapping for storage. Makes 1 loaf. FALL COTTONS Pa.stels are pretty in spring and early summer but nothing looks worse in early fall. Put yours away and replace them with fall cottons in deep, glowing colors. 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Rciioiiibl. frlcM Keep up with flaeine News TAKE YOUR RACINE JOURNAL-TIMES and SUNDAY BULLETIN WITH YOUR K«.p up with tha Naws at Heme, away from home . . . lake •long Tha Racina Journal-Timet and Sunday lulletin . . . iual complata tha coupon below and «ivo It to your carrier, tOMthor with poymont, tinco vacation mail subtcriptiona mutt be oairf in advance . . aa wall aa all atraight mail orders. Your paper will bo mailod daily. Please send the RACINE JOURNAL-TIMES and SUNDAY BULLETIN by Mail to Namo Mail Addrots City State Racino Addrots Datot from to Should papor In Racino centinuo? Yoa .... No .... ' Data to Roiumo Racino Dolivory a CARRIER riUS OUT • Rou »o Amt. Pd Carrior'i Cemm Net Pd. ....... ... I • I ... I SUBSCRIPTION RATES Up to SOO Miles Ms WMhIy Over 500 Miles 70c Weekly P/ease present this coupon to your Carrier 0oy.