THE EAST HAMPTON STAR. SEPTEMBER 25, 1947 THREE

SchoolNewsSeniors Will Present "Young April", Oct. 24-25

The Senior play this year will be “ Young April” , a comedy and a se­quel to “Growing Pains” . It will be presented on October 24 and 25 in Guild Hall.

The cast includes: Bill Conway, Jane Bennett, Betty Spencer, Harry Escalette, Ralph Lee, Bruce Collins, Bob Schenck, Dot McGinnis, Ade- layde Humm.

Others taking part in the play are Virginia Wyd^en, Joan Schulte, Mar­ilyn O’Neil, Jean Talmage, John McGuirk, and Don McDonald.

Rehearsals began Monday night, September 15, and were held Tues­day, Wednesday and Friday nights. There will be rehearsals every night the week of September 22.

Mr. Thayer and Miss Fitzpatrick, the Senior Class Advisors, are direct­ing the play. The rehearsals look very promising.

Teachers Meet At Riverhead, Sept. 25

Delegates from the schools in the First Supervisory of Suffolk County, chosen under the new constitution, adopted in 1946, will meet at the Riverhead High School on Thursday, September 25, to discuss school prob­lems for the coming year. The offic­ers of the association are: Laura G. Ebell, president: Carl Hansen, first vice-president; Thomas Kewin, sec­ond vice-president, and Charlotte Lindsay, secretary-treasurer.

The delegates from the East Hampton School are John Meeker, Mary Bird, Alice Hughes, Charles Juckett and Eunice Robinson (alter­nate).

STUDENT COUNCIL MEETSThe East Hampton High School

Student Council meets every day fifth period this year in Room 19. At the beginning of the period all the business is discussed and the rest of the period is used as a study period. The Student Council is directed by John Meeker. It has about 28 members.

The officers in the Student Coun­cil are:

President, Bill Conway; vice-pres­ident, Jane Bennett; acting secretary, A m y Rhodes; treasurer, Bill Crozier.

CHEERLEAEDERS CHOSENThe new cheerleaders were chosen

this week at East Hampton High School by Miss Molly Welker. They will cheer at the -football and bas­ketball games. The Varsity Cheer­leaders are: Joan Schulte, Betty Spencer, Katherine O'Rourke, Edith Sorensen. Janet Loris, Rosalie Saar, Gerry Gould and Dorothy McGinnis. Some of those chosen have been cheerleaders before. Joan Schulte was a Varsity Cheerleader in 1946 so this will be her second year as a

cheerleader. Katherine O’Rourke, Rosalie Saar and Janet Loris have all been Junior Varsity Cheerleaders. Betty Spencer has been a cheerlead­er now for four years. This will be her fifth year. She was a Junior Varsity Cheerleader for one year and a Varsity Cheerleader for three years. Dorothy McGinnis, before she came to East Hampton from Bald­win, L. I. was a cheerleader there. The rest of the Varsity has had no experience before this.

The Junior Varsity Cheerleaders for this year are: Ann O’Rourke, Marjorie McGuire, Bridget McNally, Lorraine Mansir, Cynthia Griffett and Barbara Loris. Ann O’Rourke, Bridget McNally and Lorraine Man­sir have been cheerleaders now for one year. Marjorie McGuire has had two years experience prior to this year.

Miss Welker has high hopes for the cheerleaders this year and hopes that lots of school spirit shall be shown at the games to make it easier for them.

Mrs. Braem Says:While we shall have to lower our

standards of living so far as eating is concerned, we do have at our dis­posal, many excellent foods which are high in nutritional value. One such food for consideration is the humble peanut. Botanically, peanuts bear no relation to the true nut. They are a vegetable of the legume family scuh as beans, peas and lentils. It is said by some, that peanuts are nat­ives of South America and were found by explorers in the ancient mummy graves of Peru, which indi­cates that they were highly esteem­ed. Some botanists think they were originally grown in Africa since they were an important article of food in that country as early as the 17th century. While grown to a lim­ited extent in our country many years previous to 1866, since that year the industry has grown rapid­ly. Virginia and North Carolina pro­duce the larger varieties namely, Virginia Runner and Jumbo.

The peanut is used in the shell, as salted nuts, peanut butter, pea­nut oil, peanut meal, peanut flour and pressed peanut cake for animal foods. Chemically, peanuts are an excellent source of vegetable pro­tein; they give us also, carbohydrate, fat, vitamins (especially those of the B-complex) and the minerals, cal­cium, magnesium, potassium, sod­ium, phosphorus, chlorine, sulphur and iron. The shelf life of peanuts and peanut products, is lengthened from five to ten times when stored at 36 degrees temperature, as com ­pared to storage at room tempera­ture according to recent tests made at the Georgia Agricultural Experi­ment Station. Refrigeration, when properly used, will prevent oil sep­aration in peanut butter and pre­vent insect infestation.

As to calorie value, 30 peanuts give us 340 calories; 1 tablespoon of peanut butter, 95 calories and % cup of peanut oil, 1070 calories. Pea­nuts are a very concentrated food, therefore, they should be eaten in

!

A Modern NurseryIS

Located in your com m unity— over 60,000 trees. . . Evergreens, Plants and Shrubs, scientifically grown, treated, dug, handled and planted by skilled Horticultural Experts, truly acclimated to this coastal exposure guaranteeing you the utmost success in

. . . LANDSCAPING . . .The luxury that greatly increases the value, beauty and charm

of your Home,^ property and the com m unity you live in. Begin your fall planting now by planting a new tree even if it is just one, or start a planned landscape program for an ever-increasing enjoym ent of living; and also for a beautiful ever growing capital investment for yourself and your children.

VISIT OUR NURSERY. Drive in over cne mile of nursery lanes.

Hours: 8 a. m. to 5 p. m. or after hours and Sundays by appoint­ment only. Telephone East Hamptcn 640.

Keep Your Communily Beautiful!

JOS. A. HREN Montauk Highway East Hampton, N. Y.

!1! V

• •

judicious quantity. We must remem­ber too, that while all other true nuts are alkaline reacting in the body, peanuts and products there­from are acid reacting therefore, they should be balanced by alka­line foods in the meal at the time they are eaten. Here are three simple recipes which can nourish the fam­ily well and still not strain the food budget.

First, may I suggest that you get from your hardware dealer a hand- crank grater. They are back now after an absence of several years, are inexpensive and really, afteryou ’ve used one, you ’ll wonder how you kept house so long without one. So easy for grating hard cheeses, nuts, cocoaput meat, etc. If yourdealer hasn't them in stock, tell him he w on ’t be losing if he does stock them.

Peanut Loaf: 2 cups of soft wholebread crumbs, 1 cup milk, 2 cupsgrated peanuts, 2 eggs, 1 teaspoon salt, Vz teaspoon paprika. Method: Soak bread crumbs in milk, add pea­nuts, slightly beaten eggs and sea­sonings. Turn into greased bread pan, set into pan of water and bake in 350 degree oven about 40 minutes or until set and beautifully brow n­ed. Serve with either plain tomato sauce or, tomato cheese sauce.

Peanut Macaroni and Cheese: 1cup broken macaroni, 1 cup milk, 2 tablespoons flour, 2 tablespoons fat, 2 quarts boiling salted water, 1 cup grated peanuts, V\ pound shav­ed cheese, 2 tablespoons brewers’ yeast, % teaspoon salt, Ys teaspoon paprika. Method: Cook macaroni in the boiling salted water; drain and save the water! Make cream sauce with fat, flour and milk (and re­member, in this case, we do not have to cook sauce 20 minutes be­cause we are going to bake our creation, so 5 to 7 minutes will be enough to cook cream sauce); incor­porate into your cream sauce after removing from the fire, cheese, nuts and seasonings and blend thorough­ly. Alternate in a well greased bak­ing dish, the macaroni and sauce mixture, sprinkle 'top with crushed Wheaties, dot with butter and bake in a 300 degree oven until browned to suit you.

Peanut Chops: 6 half-inch cut slices of whole wheat bread, 1 cup peanut butter, % cup of evaporated milk, 2 eggs, \*z teaspoon salt, Vs tea­spoon paprika and crushed Wheaties. Method: Cut bread in lengthwisestrips, spread peanut butter on both sides of each strip. Add milk and seasonings to eggs and beat thor­oughly. Dip bread strips into the mixture, remove and dip into crush­ed Wheaties. Put into a greased flat pan or on a greased baking sheet and bake in a 400 degree oven un­til golden brcwn.

This Week Outdoors

by Lorine Letcher Butlerauthor “ Birds Around the Year”

One is never surprised at any bird they may see in Tobay Beach Bird Sanctuary, formerly Jones Beach State Bird Sanctuary. In this shelter­ed place of sand dunes, mile-long fresh water pond, dense under­growth and proximity to the sea­shore, birds of many varieties find the food and surroundings to their liking.

Innumerable shore birds arrive in late summer— the sandpipers, plov­ers, the turnstones or calico birds, dowitchers, knots, sometimes called the beach robins, and many others. They tarry in this pleasant place o f­ten until late in the Autumn, before resuming their migratory journey to the South. And among the profuse bayberries, poison ivy, beach grasses and other growth, the land birds live or stop for a visit on their jour­ney to and from their breeding grounds. From the seashore the gulls, terns and other sea birds fly into the Sanctuary. This is birds’ territory and they seem to know it.

None of the bird visitors are in a hurry to leave this place of peace and plenty. Even the American egret, snow-white heron from the tropical part of the United States, often stays until frost sends him hurrying to his southern home. It is always a thrill to the sanctuary visi­tor to see the great white bird walk­ing sedately on the edge of the pond, or stabbing at some prey in the wat­er with his long yellow bill.

When the egrets first arrive at the sanctuary in late spring or early summer, they are still wearing the long soft plumes that is their breed­ing finery, though they may look a

bit travel-worn and draggled. These are soon shed and at this time the egret presents a neat tailored look; but when he arrives in Florida and the new nesting season is at hand, he will again be adorned with the handsome feathers. The snowy egret, a small and more vivacious relative of the American egret, is also an in­teresting visitor in the sanctuary. The more familiar great blue heron and black-crowned night heron, well known on Long Island, stalk about the grounds in heron dignity.

The marsh hawk, the harrier, flies low over the pond, leisurely and graceful. He seems unafraid of the human visitor and as he comes near he appears unusually large, with the identifying white patch above his tail clearly in view. His ground- sweeping presence bodes no good to the crickets now abundant in the grasses, and the tiny spring peepers frolicing over the low-bending stalks. Many are the spring peepers that will not shrill their song next Spring.

When the marsh hawk finishes his day’s work then the marsh owl, as (he short-eared owl is often called, takes up the hunt. Thus it would seem that the small creatures in the vicinity of the pond have no respite from danger. The short-eared owl too, seems little afraid of human vis­itors, even returning their intrusive interest. Quietly he takes a stand within a few feet of a group of peo­ple and solemnly looks them over. As they move, he moves, turning his head owl-fashion, to keep an eye on them. The absence of ear- tufts gives this round-headed owl with the bouncing manner of flight, its name.

More than 230 species of birds have been recorded in Tobay Beach Bird Sanctuary, so one very well need not be surprised at any strange bird he meets there.

Keep East Hampton beautiful— make every week— Clean-up Week!

WILLIAM L.Landscape Contractors

CO.

What's New In New YorkContinued from page 2

that was always there when she took it off, which she attributed to the same cause. But as time went on she became ill. Nothing that any doc­tor could put a finger on, but a definite waning of vitality. Finally, when I threatened to take her back to England she told me about the necklace. “ I hadn’t wanted to be­cause it was your wedding gift and I think it’s so lovely, but perhaps— ”

The perhaps was eloquent, “ Wed­ding gift or no wedding gift we’ ll take no chances. W e’ll get rid of it,” I said. She suggested that first we take it to a clairvoyant. We did and he held the lovely sparkling thing in his hands, knowing nothing of its history and said, “ I cannot tell you much of this except that it is very old, about eight hundred years old, and is Persian. It is also a most un­lucky piece. Its original owner was strangled.” •

We sold the necklace that very day. From that moment on my wife has been in perfect health.”

That is the story of the Persian Necklace. I wish I had space for the tale of the House and the Two

Ghosts, but that will come another column.

If you want to continue in the mood this one evokes, read a Scrib­ner publication, “ Witchcraft in Eng­land” by Christina Hole. The very cover is shivery enough to be cool­ing on a hot night, and all the other illustrations by John Farleigh are equally chilling. The text is both in­formative and slightly blood-curd­ling. The book is filled with various cases, some of them intriguing enough to be made into books in their own right. The chapter on Witchcraft in High Places is highly diverting historically interesting and especially fascinating. It is a finely written book, and gives much light to a subject that always has a strange appeal.

Have pride in your community— don’t throw rubbish on the roadside.

EAST HAMPTON TAXI CO. T A X I

WM. E. REUTERSHANCall

East Hampton 624

)c Jfalcons;The Place You Have Been Looking For

Grading Planting Driveways Excavating

Road Material Maintenance Lawn Mowing

Plowing Trucking TopsoiL Manure, etc

CEDAR STREET PHONE E. H. 735

IN THE SHADE OF THE WHISPERING PINES"

Cocktail LoungeColorful Dining Room

Selected Western Steak & Chops Planked Steaks a Specialty

Native Seafood, Delicious SandwichesOur Specialty

French Fried Peconic Clams $1.00A plateful of bay fresh clams, done from the recipe of a famous

French Chef. They are served with French Fried Potatoes and Cole Slaw. A full delicious meal.

A LA CARTE DAILY

Saturday and Sunday Regular Dinners from $2.25

CLOSED ALL D A Y M O N D AYS

STUDIO IS NOW AVAILABLE FOR WEDDINGS. PRIVATE PARTIES, BRIDGE LUNCHEONS. ETC.

^ f j e J falccn sThe Place You Have Been Looking For

Noyac Road, Pine Neck, Noyac2 Vi Miles West

Sag HarborTelephone

Sag Harbor 80RFersonal Management, JACK CASTOR

•x ~x ~x - x ~x ~x ~x ~x ~x k ~x x -<~x ~x ~x ~ ~ k ~x ~x - x ~x - x - x ~x ~~~x ~x ~:

Prepare For Winter Blasts

FlorenceCirculating Heater

• STOVES

$21.95 and upSPITZ'S

Radio & Appliance Shop

Tel. 159 Sag Harbor

WINTER DEAD STORAGEIN OUR

FIREPROOF GARAGESuperintendent Lives In Building

PRICE OF STORAGE $5.00 PER M O N TH

INCLUDES - - - Jack Blocks - Paper Cover - Moth

Preventative - Water Draining and Battery Charging.

MAKE RESERVATIONS EARLY

1. Y. Halsey Automobile Co.Telephone East Ham pton 1 7 3

D E P E N D A B I L I T Y

Its style and beauty have won the

affection of men and women everywhere. Iti I

gets cheers from the “experts” because of its

basic engineering features. No other car like

it; never such smoothness and comfort before.

The lowest priced car with fluid-drive.

I. Y. Halsey Automobile Co. Kewiown Lans, East Hampton, N. Y