1977-04-04 -- 1977-04-18

SHENANDOAH EVENmGSEOTINEL MONDAY. APRIL 4, 1977 UP A COUNTRY LANE BY EVELYN BIRKBY Getting lost in a large museum is un¬ doubtedly done frequently, but eight times in one day? It was not with the intention of bdng placed in any Book of Records, bid just plain inahUity W read the map provided at the Chicago Museum of Science and In¬ dustry which created havoc. Every tum in the corridors and wings of that mar¬ velous building seemed detemuned to create more confusion. A sense of direction was lost in the first display room. Craig had listed this museum as his first priority in sightseeing during our recent trip to Chicago. Arriving before the doors opened at 9:30 a.m., we stayed throughout the day until the guides pushed us out the doors at 4 p.m. so they could lock up for the night Looking over the guidebook, we marked exhibite we wished to see and visited three ot them together. Eating lunch in the CMvenient cafeteria, we checked the book again and discovered our intereste dividing. Craig went to tour the sub¬ marine and I moved off in the direction (I thought) of the circus. After viewing antique cars, classic automobiles, vintage cars, a doll collection and a Bicentennial exhibit, I came to a dead end. Going back to the staircase, I discovered the free-swinging pendulum that demonstrates that the earth rotates on ite axis, a giant ore crusher and a pubUc elevator which I was afraid to try for fear Fd end lyi more lost than I was already. Going up the stairway and tumii^ left put me into a world of petroleum and steel, past the farm exhibite full of equipment, animals and explanations familiar to my rural experience, and on to the cranmunications section. Needing to make a phone call for theater reser¬ vations, I lost twenty cente in a phme bootti of the future which obviously was out of order. Confusion is not a strong enough word ^ the fmstration I felt when the next area proved to be dedicated to good teeth and good health, an anesthesiology exhibit and a reconstructed drug store of 1880. The book indicated this was the west balcony. Only a compass could have proved the point at that moment - The "attic" section of the museum came into view and was fascinating. Getting lost had advantages, I saw much which was interesting which I might have missed. The "attic" houses ezactiy what one would imagine: historical objecte, antiques, memorabilia and retired museum exhibits stored in a section of the balcony which has glass walls so that this area can be viewed. If I was going to see that circus someone was going to have to give me proper directions! A guide laughingly pointed past the entrance door, past the gift and book shqi, past the space ex¬ ploration with ite actual ApoUo 8 spacecraft, past the silicone displays witti all the useful articles made of this adaptable material, and past the News ,Photo Gallery with ite tremendous display of photographs depicting front page evente and personalittes of the past iseven^-five years. Yes, the circus really did have a fan¬ tastic exhibit in the Museum ot Science and Industry. Beginning in a room witti a box office, flashing lights and taped circus music, a series of finely fashioned anunated dioramas tdd the story of the era ot the traveUng circus. Photographs, posters, carved figures and taped descriptions led the viewers past the displays to a Uieater in which a circus performance was projected on a huge vertical screen. It was worth Uie search. FeeUng smug and exhausted, I wan¬ dered back to tine enO-ance to await Craig's appearance so we could retum to Uie hotel to freshen up for dinner and enjoyable evening at the Uieater. Sinking down on a bench by the door I smiled at the guard who had guided me in the proper direction. I had been found. CJiicken is such an economical meat it must be near the top of the list (just under ground beef) as most frequentiy served. This is a recipe which can be cooked in a slow cooking pot, a moderate oven or a covered electric trypan. CHICKEN WTTH A FLARE 1 trying chicken, cut up. Vt cup butter or margarine Vt cup onion, minced 1 tep. garlic salt 1 tep. paprika Vt cup parsley, chopped Place chicken in baking dish. Combine remaining ingrediente. Spread mixture over pieces of chicken. Bake, covered, in a 375 degree oven until chidten is tender, about 1 hour. For slow cooking, foUow directions for your own cooker. 1 cup chicken stock can be added tor liquid if desired. For ttie covered trypan, start with a few tablespoons butter in skiUet. Brown chicken, spoon remaining ingrediente over top, cover and cook at moderate heat imtti done. Agam, chidten stock can be added if desired. C^. '-11 Taking an old, familiar story, updating it, setting it to contemporary music, and playuig it with a flair is not a new idea tor the theater. It can, it weU done, create the magic which should be part of what stege productions are all about. On our recenttripto Chicago, Craig and I went to see "The Wiz." I had a sense of trepidation, for many stage productions are more risque than my taste prefers. I need not have worried. Based on the story of the Wizard of Oz, The production was handled beautifuUy. Dorothy was ex¬ ceUent, both in acting and singing. The clever antics of the Cowardly Litai, the Tin Man, and the Scarecrow were fun. All the costumes were outstanding, but the Wizard was a masterpiece! Add a tornado lady, the various witohes, the funny characters ot the forest and six men who played the part ot the yellow brick road, and the fantasy could not have been more effectively staged. Toto, incidentally, was played to perfection by a real dog. The old Shubert Theater has seen better days, but the glamour was stUl apparent once the patrons moved past the rather shabby lobby. A fuU house appreciated "The Wiz" with ite all-black cast, an exceUent orchestra, and some of the finest singing, dancmg and staging I've seen tor a long, long time. It proved to be the perfect experience tor the final evening of our trip. The last moming of our visit Craig wanted to go to view the frenzied activity at the Board of Trade building. MarshaU Field's State Stireet store was more at¬ tractive to me, so we went our separate ways. The store is stUl impressive, beautiful and displays many magnificent items, but it is less sqihisticated than I remember frora days gone by. A new Marshall Field's store is now located out near the historic Water Tower building where a fine shopping center is being developed. It could be the more glamourous of the pc^ular chain. A few more hours and Craig and I had met at the Art Institute Cafeteria, eaten our lunch, and hurried through the tremendous exhibita. I kept watching tor some item made by Paul Revere (perhaps a hangover from the Bicen¬ tennial?). Finally, because my child-like approach to most everything drew me into the juvenUe gallery of the Art In¬ stitute, I discovered an exquisite sflver pitcher actually fashioned by Paul Revere. When it was time to get the airport Umousine, we gave ourselves more than the aUotted hour tor riding out to the aimort. It was good that we did. Creeping along the congested city streets I com¬ mented to Craig that once we got onto the freeway we would move more rapidly. Just as we reached the freeway ramp, I looked back through the buUdings to cateh one more glimpse of the spire ot the Chicago Temple. Nostalgia caught at my throat as it quickly passed from view, engulfed by skyscrapers. The six lanes of traffic moving north were so tightty packed our speed was stiU at a snail's pace! We wondered how an emergency vehicle could get through such a jam of cars if the need arose. It took us Vh hours to reach O'Hare! Fortunately, we still had 45 minutes before teke-off time. Craig ht^ped for a DC 10, similar to the one which brought me back to Omaha on my last trip, but no luck. Our plane was a small commuter run, filled to capadty with buaness-Iike persons wearUy going into Omaha. The lights of Chicago were spread out at our feet as the plane Ufted into the late evening sky. "I can see the Sear's Tower," Craig pointed out the window. The flashing Ughte on the tcqi of the buOding seemed to be bidding us farewell. Time spent in the dty was short, but we crammed in as much as possible; a glorious opportunity for me to be with one of my grown-up sons for a brief respite from the routine of this busy world. For some reason, boxes of fish fUlete stedt up in our freezer. School classes have sold us a number of the boxes, a neighbor gave us two and sales at the local grocers can account for the balance. Making up a fish chowder for a quick lunch or supper has become one of the standard uses I've made of these fish tiUete. It does make for good, simple eating. EXASY FISH CHOWDER 1 cup potatoes, diced 1 cup water 3 sUces bacon, diced 1 medium onion, chopped Vt to 1 lb. fish fillete, cubed Icup milk Salt and pepper to taste Cook potatoes and water in covered pan for 15 minutes. Fry bacon until about half cooked. Add onion and saute until onion is golden and bacon is Ughtiy browned. Add bacon, onion, and fish to potatoes. (Add bacon drippings if desired for added flavor). Continue simmering until fish and potatoes are done, about 10 minutes. Add miUt and seasonings. Heat just to boUing. Serve hot wiUi tossed salad and fruit (or pie) for dessert. Note: Eliminate the fish and Oiis redpe is excellent for potato soup. Spring may actually begin on March 20Ui, if authorities are to be beUeved, but m this household it arrives on the day the winter clothes go into storage and the song sparrow returns from the south. Such a satisfaction it is to carry the heavy coats, the woden ddrte and tbe long-sleeved shirts to the basement. Reversing the procedure, up from the basement come the spring clothes looking so bright and colorful in ccanparison to the darker clothes of winter. Just as the last article was hung in the bedroom closet, I heard the cheerful triUing of the tmy song sparrow, telUng us in no uncertain terms that he had returned to enhance our days with his joyous presence. In the fourteen years we've lived m our Honey HiU home, that tiny bird has shared possession with us. It surely is not the very same bird that returns year after year is it? Probably this is several generations down the line from that very first periiy Uttle sparrow that buUt his nest, invited his mate to share it and began producing equally happy prc^eny. The miniature nest with ite soup-bean sized eggs has always been sitaated in the bushes outside my study window; hopetuUy the same location will be chosen this year, for the birds keep me company as I work. So, just in case anyone doubted, spring is truly here. For those who feel that the very best columns include quotations from any ot our three sons, herewith is a greeting from Jeft and a report on the spring vacation he recentty experienced from his work at Montana State University at "Greetings from the land of the snowgoose. It is still snowing here oc¬ casionally, even in April. The days are warm, however, and flowers are blooming in the yards and in sheltered places in the mountain meadows. "At any rate, we are having snow right now which is good for the farmers but bad "for the beach beauties. "Spring break was really great, and I did many interesting things that you wiB be jealous ot, being flatlanders. Spent three days skiing m Bridger Bowl, in¬ cluding two private lessons to teach me how to break legs gracetuUy. By the last day of skiing I was doing really well, and even got cai some fairly difficult slices. Saw several ski bunnies, but they were all too spry for me tc catch. "The last day of vacation I went to yeUowstone via Livuigstone and Gar¬ diner, but the majority of the park was closed due to the snows, so could only drive about ten mUes into the park. Saw several elk and one bighorn sheep munching away. Played by the YeUowstone River tor awhUe. Took a number ot pictures of some hot springs, which were really impressive in the cold air. Lote of steam, don't you know. University of Iowa Libraries. Iowa Women's Archives