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14
SCREENLAND
John and Genevieve had been photographed in "Seed" eating cake — which Miss Tobin declared wasn't half as good as she could have made herself. John's "Oh, yes?" brought a real invitation to tea — and Genevieve showed him. John went for the orange marmalade .'
I
T all came about when John Boles smiled at the idea of Genevieve Tobin being able to make gingerbread. They were working together in "Seed" and had just been photographed eating cake which Genevieve declared was not as good as that she could have made herself. Mr. Boles — frankly — had not taken her seriously.
(Confidentially, and for your information, Genevieve docs give the impression of never having seen the inside of a kitchen. As for knowing how to cook — well, almost anyone would have smiled at the idea just as John Boles did. ) So Genevieve retaliated by inviting Mr. Boles to tea, vowing she'd prepare everything herself.
The day was warm, and to prove she was not only a good cook but also a good hostess, Miss Tobin had the tea table taken out onto the lawn in a charming spot where it was easy to roll a tea wagon. Then, with deft hands she arranged a lovely lace cover, and fixed a low blue bowl of flowers for the centerpiece. They were sweet peas and delphinias.
Her egg-shell tea set with modernistic teapot would go well with the little chairs and table she'd chosen for out-of-doors. Much better than the silver service and not so formal. So a dainty napkin was placed between
Tea m Two
Genevieve Tobin convinces John Boles she really can cook! Don't miss her favorite recipes for tea delicacies
By Betty Boone
GENEVIEVE TOBIN'S ORANGE MARMALADE:
Take 5 oranges, 3 lemons, and 2 grapefruits. Remove pulp and chop; put skirt through meat chopper. Add pulp and juice to the skin. To each pint of the mixture add 3 quarts of cold water and let stand over night. Measure and to each quart of the mixture allow 1 cup of sugar. Boil for an hour. Take it off when a little of it, tested in a cool place, hardens.
(It's the best marmalade John Boles ever ate!)
the plates and with teapot, sugarbowl, cups, saucers and cream pitcher (Genevieve would drink milk in her tea) were fixed on the tray and put on the table.
Out in the kitchen Genevieve pondered a few moments before deciding what kind of hot bread she should prepare for her guest. No tea would be complete without hot bread ! Should it be Sally Lunn ? No, too warm weather for that. English crumpets would be nice, and Genevieve has an excellent recipe for them that was given her by a friend in London when she was there two years ago. Recalling John's southern accent, however, she crossed crumpets off her list along with cinnamon toast and proceeded to get out baking powder and flour and shortening and milk. Tea biscuits were southern enough and she knew hers were good.
Two cups of flour ; two teaspoons of baking powder ; one teaspoon of salt. She sifted them all together. Shortening came next. This was laid in carefully, or rather "cut" in, with a knife until the flour looked rough and lumpy. She mixed the milk and flour and shortening together and rolled it "out on a floured board about an inch thick. The smallest cutter in the kitchen was used and the biscuits were ready for the oven. {Continued on page 88)