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Don't miss [[underlined]] this [[/underlined]]

Latest edition of
America's Greatest Antiques Show

New York
Antiques Fair

MONDAY THROUGH SATURDAY

APRIL 20 THRU 25
1 P.M. to 11 P.M. Daily
Closing 6 P.M. Saturday

71st INFANTRY ARMORY
Park Ave. at 34 St., New York City

[[image of carriage]]

123 exhibits
gathered from
all parts of
the world.
Everything for sale.

NUTTALL-BOSTICK MANAGEMENT

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SINCE 1876 THIS SIGN HAS MEANT

ELEGANCE
IN DINING

Cavanagh's
260 WEST 23rd ST.
AL 5-1100

FREE PARKING in our own Backyard

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How could we
possibly describe its
wonderful taste!

[[image - wine bottle and glass with these words on it: 
PRODUCT OF PORTUGAL
LANCERS
THE ORIGINAL
CRACKLING CARBONATED
VIN ROSÉ]]

AN UNUSUAL
DINNER WINE

IN AN UNUSUAL
EARTHENWARE CROCK OR GLASS JUG

VINTAGE WINES. INC. NEW YORK 19

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Another night we had the Quenelle de Turbot Duglère (65¢ extra as an hors d'oeuvres or $5.25 as the main course) - the excellent sauce well browned and bubbling, the quenelle itself substantial rather than airy, robustly flavored, not bland; le Rognon de Veau Flambé Bercy ($5.25) - prepared by your table with the brandy and pepper grinder standing by, the sauce redolent of shallots, wine and brandy, the flavors actually coming through, the kidneys sweet, fresh, juicy, superb except for the rice which was rather too soft; the Carbonnade de Boeuf Provençale - ($4.75) most unusual, served in two massive slices of first rate beef really like two Swiss steaks, dressed in a tomato sauce with green olives that are crisp, not overcooked, garnished with noodles. My husband loved it but I - tasting what I'd filched from his plate - found it a bit too emphatically provençale, preferring among the innumerable methods for preparing a carbonade (always based on burning off the meat) the sweeter, beery winey Flemish type. I had the Entrecôte aux Echalottes, ($6.00) - for this only raves, a splendid slice of steak under a subtly wined blanket of minced translucent mother of pearl shallots lending the steak a flavor such as dreams are made on, truly a memorable affair remarkably priced. For dessert we all had le Surprise Beaujolais - a lovely thing I won't give away, only recommend. I will tell you, however, that it is a sort of Bavarian cream, is garnished with a triangular bit of semi-sweet French biscuit (Vignal's-Lyon) that lends it the perfect accent and that my husband says it is one of the few distinctive desserts in town. He found it "light, fresh and tantalizing."

Prices are table d'hote. With a $6 top it is open 12 to 3, 6 to 10, except Sunday, seats 55 and you would be wise to call ahead. Pray this one stays as it is! - SYLVIA LEONARD

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unlikely casting 2

[[image - drawing of Zero Mostel as Peter Pan]]

[[image - photograph of Zero Mostel]]

Zero Mostel as Peter Pan: If a girl can play a boy's part, I believe a boy can play a boy's part. Any day! Note the delicacy of movement in this superb performer. He soars heavenward without the aid of any mechanical appurtenances. Note, too, the absence of make-up, the unpretentious and yet graceful contour of the masque, the abundance of his own hair. Never was there such a Peter Pan. Thank God! - ZERO MOSTEL

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