The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on August 9, 1959 · Page 23
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August 9, 1959

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 23

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Racine, Wisconsin
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Sunday, August 9, 1959
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Page 23
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she Inhabits Two Worlds: 8 to 5, It's Advertising; After 5, 1 ts omecra By Lucy Colbert The business world knows her best as Jay Price, account executive with Western Advertising Agency. A widening circle of friends knows her best as Mrs. Richard Ruffo, 521 Augusta St., wife of the manufacturing manager and member of the operating committee of the B. D. Eisendrath Tanning Co. Jay Ruffo was a bride of one month when they came to Racine nine years ago. They met while both were attending Pratt Institute in New York, where Jay, who had attended Skidmore College, was continuing her studies in art, advertising, design and merchandising. The Ruffo family, whose home has been in Mexico since the early 1700s, held leather interests at that time, and chose Pratt Institute for young Ruffo because of the specialized training course it offered. When the Racine opportunity arose, however, the young couple voted for the middle west—and they've never been •orry. "At first," she says, "We said to each other 'Oh, we'll be right between two big cities, Milwaukee and Chicago, and we can visit either one easily.' Now we never think of it. "I'm a New York-stater, born and bred, but I think Racine offers really terrific opportunities for family living. People have been hospitable and helpful to us. It irritates me when I hear someone say 'There's nothing to do' or 'There's no place to go'—there are hundreds of opportunities here for people who want to take advantage of them." 'Wonderful Wisconsin' Although New York state winters are famous for their severity and their depth of snow, it wasn't until the Ruffes came to Wisconsin that Jay became a winter sports fan. Add Lake Michigan and nearby resorts for summer vacationing, and the northern Wisconsin ski country for the winter months, and you have ideal location from the Ruffos' point of view. Since her professional hours call upon her creative ability— she's particularly in demand for advertising and merchandising that requires the woman 's touch—it's to be expected that the same creative flair carries over into her leisure hours. Sewing and cooking are her particular interests. She always has "yards and yards" of material on hand, and has customized her favorite patterns so that she is always assured of a perfect fit. Tailoring, Jay says, is not for her; it's too painstaking. Yet she bastes carefully (preferring it to pin basting) and will rip anything that doesn't fit to the quarter inch. The red plaid cotton frock in which she is pictured is a product of her sewing machine. 26-Yard Hem She recalls, with special nostalgia, a frock she made during her high school days from a parachute. The skirt billowed out to an impressive 26-yard-hemline from its tiny waist. "To hem it," says Jay. 'I had to rig up two clothes lines in the attic. I pinned the waist to the clothes lines, then put my chair beneath them. I'd hem a few feet, move the chair, hem a few more, move the chair, and so on, until I finished." "My aunt told me 'You'll never have a prettier dress, even a wedding dress.' And I didn't—we eloped to Tarrytown, and I was married in a suit!" Presumably, it was a perfectly designed suit, for shortly after Jay and her trousseau joined her husband in Racine, she became fashion co-ordi- nator for Zahns. In turn she became advertising manager and added the responsibilities of sales promotion manager. "And I simply shudder when I think how brash I was," she says, candidly admitting that she has learned a lot in the course of her career. She has been with Western for the past five years. Cooks on a Schedule Since she deals with deadlines constantly, she establishes deadlines for herself in her private life. If she's entertaining, she chooses a menu which can be largely prepared in advance. She types a list (which she places on top of the refrigerator) to insure that every., thing is done at the right time, from a reminder about flowers to the minute the rolls go into the oven. And while she never cooked as a child, she watched the aunt and grandmother who reared her, both expert cooks, so intently that when she established her own home, she followed easily and naturally in their pattern. Here are her favorite recipe.s, including some unusual tips to insure some of the most mouthwatering brownies you'll ever want to taste: STUFFED CHICKEN BREASTS 6 chicken breasts (be sure to tell butcher not to split the bone) 10 slices dry white bread Vi cup minced onion 3 teaspoons poultry seasoning Yi pound chilled butter Pre-heat oven to 325 degrees. Remove crusts from bread, cut bread into small cubes. Add poultry seasoning and distribute evenly throughout the bread. Place onions and three-quarters of the butter in small pan over low heat. Cook until butter is melted, watching carefully so the onions do not brown. Pour onions and butter slowly over bread cubes, mixing well. Stuff each chicken breast and tie with string. Rub with remaining butter and arrange on rack in shallow pan. Bake 11/2 to 2 hours, turning chicken when half done. Baste occasionally if chicken seems dry: Fifteen minutes before chicken is done, add one-half cup of water to pan. Serve au jus. BEEF WITH~BURGLINDY 2 pounds beef round 3 tablespoons butter 3 tablespoons brandy 24 small white onions 3 tablespoons flour 1 cup water 1 cup burgundy Salt Freshly ground black pepper 1 bay leaf I tablespoon finely chopped chives teaspoon tomato paste 12 small mushrooms Cut meat into one-inch cubes and brown quickly in 1 tablespoon hot butter. H«at brandy in small pan, ignite and pour over beef. Remove the beef. Cut mushrooms in half and cook about two minutes. Remove from fire and blend in flour, meat glaze and tomato paste. Add water and burgundy to flour mixture, return to flame and cook until mixture comes to a boil. Season with salt and pepper. Put in the meat with a bay leaf. Cover and simmer for 1 '/^ to 2 hours, or until meat is tender. Re- -Jounml-Tlmcs PliotuN ABOVE, Jay Price Ruffo has acquired much of her hu.s- band's knowledge of Mexican history. Of SpanLsh-italian ancestry, his family has lived in Mexico since the 1700s. They like these masks, typical of Mexican primitive art. RIGHT, on their last visit to Mexico, Mrs. Ruffo explored the pyramids outside Mexico City, often by-psissed by tourist.s. The little figurine with its powerfully accented features Is a fine example of Mexican sculpture. Mrs. Ruffo hopes to continue archeologlcal research in the future, and add to her collection. one half of potatoes. Top with cream mixture and sprinkle on one half of diced ham. Add the remaining cream mixture, potatoes and ham. To.ss crumbs with butter and onion salt, and sprinkle over potatoes. Bake 45 minute.s. or until bubbly. (Ail ingredients for this dish can be prepared the day before with the exception of the cream mixture.) PARISIENNE GREEN BEANS 2 packages frozen French- style green beans 1/2 cup cooked sliced mushrooms 1 cup sour cream V2 cup blanched slivered almonds Cook green beans according to directions on package. Meanwhile, brown the almonds in 350 degree oven. Five minutes before beans are completely cooked, brown mushrooms in 2 tablespoons butter. Drain beans and place over low heat. Add mushrooms, butter and sour cream, stirring constantly until beans are coated with the sour cream. Place in serving dish and sprinkle with almonds. JAY BIRDS" BROWNIES V2 cup butter 1 cup sugar 2 eggs 2 ounces unsweetened chocolate, melted 1 teaspoon vanilla cup flour Yi cup chopped walnuts Cream butter and sugar together thoroughly. Add eggs and beat thoroughly. Blend in melted chocolate and vanilla, and stir in flour and chopped nuts. Pour batter into greased cocoa, 2 tablespoons cream or evaporated milk and 1 tablespoon butter. Cook until mixture boils around side of pan. Remove from heat, beat until of spreading consistency. Spread quickly on brownies. Cut in squares while frosting is still warm so that frosting will crack less. HURRY-UP TUNA FOR TWO 2 medium si7 .e potatoes, halved 1 can white tuna fish % cup sharp cheddar cheese, cut in slivers Milk Heat oven to 425 degrees and put potatoes in to bake. Drain tuna and mix with cheese in pie tin. Add enough milk to cover', ""8 ""^'1 Jelly melts and all ABOVE, a typical buffet supper for guests may very well include the stuffed chicken breasts for which (he recipe is given in ttic accompanying story. Brownies with a creamy fudge frosting may be the dessert. "Whenever we're Invited to a pot luck dinner, I'm always jasked to bring brownies!'* SIM says. BELOW, a snapshot of J«y Price in her office, taken by a co-worker to prove SIM can achieve one of the HMMI cluttered desks in town. AdK vertising work often takM her into related fields cf merchandising and retaiHna» completely. Bake 45 minutes. Serve with the baked potatoes, rounding out (he menu with green peas and canned spiced peaches. PEACHES FLAMBEAU Y2 cup port wine Yi cut currant jelly Y2 cup sugar 2 teaspoons lemon juice Yz teaspoon cinnamon 8 well-drained peach halves (canned) Combine wine, jelly, lemon juice and cinnamon in blazer pan or chafing dish. Heat, stir- ingredients are blended. Place peaches in s a u c e, cut side down. Simmer 5 minutes, basting peaches with sauce. Just before serving, pour brandy over top and set ablaze. Serve on .scoop of vanilla ice cream or angel food cake. CINNAMON-PEACH PIE 2A graham crackers 2 tablespoons cinnamon cup butter, melted '/, cup sugar 1 No. 2V2 can sliced peaches 2 tablespoons cornstarch Put crackers in bag and roll to fine crumbs. Pour crumbs into bowl, blend in cinnamon, then add melted butter and mix well with fork. Pour % of crumbs into pie plate, press firmly to make even layer on bottom and sides. Drain peaches and place juice in top of double boiler over low heat. While juice is heating, arrange peaches in crumb crust. Add cornstarch to juice, stirring constantly until thickened. Pour over peaches. Sprinkle remaining crumbs on top until covered. Pat firmly around edges. Place in 425 degree oven for 15 minutes. Chill for 8 hours in refrigerator. Serve with scoop of vanilla ice cream. move bay leaf and sprinklei^''^,'*2-inch pan. Bake in mod lerate oven .^5 mmutes. When brownies are done with chives. Serve with small white boiled potatoes or noodles. This dish can be kept waiting as long as you wish. If made the day before and re-heated, it is improved in flavor. SOUR CREAM POTATOES 1 cup commercial sour cream Y2 cup heavy cream Yi teaspoon salt 7 cold cooked medium potatoes, thinly sliced 1 cup finely diced cooked ham 1 cup fresh bread crumbs 2 tablespoons melter butter Vi teaspoon onion salt Pre-heat oven to 350 degrees. Blend sour cream, heavy cream and salt. In greased shallow baking dish, arrange SPECIALS! *695 *5.85 Retular $15.00 OIL PERMANENTS Individual Hair Styllns Recular $10.00 GLAMOUR PERMANENTS **• AfcoT* mt» Compitt* wUh Hair Cutting tnd Stylln* OriN EVSNINQS Park Ave. Beauty Studio ^ Anne Horn. Mgr. If n Park Ave. Dial ME «-93li5 lightly press around the edges of the pan with the bottom of a glass to make the top level. Fudge Frosting Combine 1 cup sifted confectioner's sugar. 1 tablespoon 4,500,000 Motorists Choose State Farm Why? The.y enjo.y topnotch protection and rock- bottom rates on auto insurance. Do you? 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