HomeMy WebLinkAboutThe Brussels Post, 1957-01-16, Page 2Harrison Carroll remomliers
when Bill Bowers, a Writer at
Universal-International; went to
dinner one night with a lead case
of sniff es "What's 'the matter,
Mr. BOwets," asked a sympa-
thetic waiter, "you fighting a
eold?"
"Yeah," said Bill. '
The Welter; •shook his heed.
"Teo bad you: don't have Delete.
Mcinie," he said. "They knot
What to do for that."
SALLY'S SALLIES
SeeeeibiteePO'' • Speen:-le
coots
"No etteri inoWers e! What kind
ef g uostore ,a this 71"
MY FAMILY LOVES 'MIS RASPBERRY geilf/A1P
VZMIirMAISIZ
••• Grease upper pan of ildOble
boiler generously.
Measure into pan
c. (10 or. can)
[alined raspberries
and syrup
Y4 e. granulated sugat'
2 isps.. corn starch
lV ix well' and set aside.
t.,Olite,tiftedpatity.
flour
iiiice;Si0ett
all purpose
tips., Magic Iliakiitgl
Powder
dre!lAam6ji., soli .
3 tkitiiSi,
Blend in
Vs C. geanitialect Sugar
l eggy
,combine
Y2- et milk'
Y4 isp
ittL lerdoit
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Turn hot OUdeling oi.ot onro deea
serving dish. Pass chilled ttistdrd.
sauce or ,pouring crecith.
Yields 4 Cr 5 servings.
MAGIC proieiti a;/ your'
ingredients. Get
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eed
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HE'LL Lick IEM ALL All ucii 'at stamps, that
Norman Foster Put e F ood land brag Dept, Mari, He:
has to, make sure Department s stand,:
aids, arid so- is tattifig., the glut:' oil d tieW stamp ISSed.
• •
• e t e
DROUGHT — Wayne Worley, sifts the dry Texas soil in what
once was a fertile and productive cotton field. Drought has
stricken the area, and the cotton is barely above the ground.
At this time it should 'be ready for picking.
TABLE TALKS
eialvz Andrews. •
HOW SHY CAN ONE GET? — To stare at a queen is one thing
to be stared at by Britain's Queen Elizabeth is something
else. However, the "shy" airman hiding his face isn't overcome
by the experience. He's demonstrating the action of an ejection
seat canopy which shields a pilot's face when he must bail
out from jet aircraft at speeds in the near-supersonic range.
Her Majesty was treated to the demonstration while touring
an air base at Marham, Norfolk, England.
"Tomatoes, red, ripe, end
fresh from summer vines—to-
matoes green for pies, pickles
and other good dishes after the
first frost of fall—tomatoes for
winter and early spring 'put
up' plain or in juice, catsup,
chili, sauce, relishes, marma-
lades -- the calendar round,
tomatoes add their special note
of bright color and tempting'
flavor," se says the U.S. De-
partment of Agriculture Leaf-
let' No. 278 titled "Tomatoes On.
Your Table."
* *
"Sort and use ripest tomatoes
first," it continues. "Keep the
rest soread out where it's cool
— the refrigerator is a good
place. Peel and cut tomatoes
quickly just before you are
ready to cook them or serve
them raw in salad. If you must
prepare tomatoes ahead of time,
be sure to keep them covered
in a cold place until you use
them. To peel tomatoes, stroke
the skin with the back of a
knife until loosened, or dip 'in
hot water 1-2 minutes, then
quickly into cold water, or run
tip of fork into tomato and ro-
tate over a flame until skin
wrinkles slightly.
• * *
Green tomatoes,- caught by
the first light frost, can be
brought indoors. . . . Those
bout to turn pink will ripen at
ool room temperature — 55°-
0° F. in either sunlight or
hade. Immature green toma-
oes won't ripen."
* *
Broiled Tomatoes
One of the simplest ways to
ook tomatoes is to broil them,
ash medium sized tomatoes,
pe or green, and remove stem
rid. Cut tomatoes in half and
lace cut side up in shallow
an or broiler pan. Brush with
elted butter and sprinkle with
alt and pepper. Place under
ect heat with top of tomatoes
bout 3 inches below flame.
roil until tender.
* *
e Scalloped tomatoes may be
red by a' basic rule suggested
y the above pamphlet and
iven below, or they may be
ombined with cooked, whole-
ernel corn, shredded cabbage,
:gplant, crookneck squash or
ions in the recipe.
SCALLOPED TOMATOES
2 CUPS sliced fresh or canned
•tomatoes (No. 21/2 can)
cap minced onion
labIeSpoOns minced green
pepper (if desired)
teaspoon salt
et
Suga , :f-4esize,t1
1/2 teaspoon
2 tablespoons fat
2 cups soft bread (...or .bs
Combine torna.oee,'onion,
green Pepper,. salt, pepper and
sugar. Place in -a baking dish
alternate layers of tomato Mix-
ture, -and bread crumbs, ending
with bread crumbs (' for a thin-
ner mixture, omit 1 cup of
crumbs). Dot with. butter. Bake
at 375° F. for 20-30 minutes. If
desired, sPrinkle with cheese
for last 15 minutes.
To combine other ingredients
suggested with scalloped toma-
toes, reduce tomatoes to 21/2
cups and add either 21z cups
cooked whole—kernel corn,. 3
cups shredded cabbage, 1 me-
dium-sized eggplant, pared and
cut in 1/2 -inch pieces, 4 cups
sliced crook-neck squash or 4
onions, sliced or quartered and
used instead of the minced
onion. Combine, as for scal-
loped tomatoes. Cover and bake
until vegetables are tender —
for corn, about 20-30 minutes;
for onions, about 1 hour; for
cabbage, eggplant and squash,
45-50 minutes. Remove lid for
last 15-20 minutes to brown
crumbs.
* * *
Stuffed Tomatoes
Tomatoes 'may also be stuffed
with any of dozens of fillings,
and baked, Mushrooms, bread
stuffing, cheese, celery, bacon,
eggs, meat, fish — or combina-
tions of these are used for this
purpose.
* * *
Have you ever tried making
a light and fluffy tomato souffle?
Try this recipe on -your family
this week-end.
TOMATO SOUFFLE
4 thick slices bread
1 cup milk
8 small ripe tomatoes
1 tablespoon onion juice
2 tablespoons butter
2 tablespoons grated
Parmesan cheese
6 eggs, separated
Salt and pepper
Remove crusts from bread;
soak bread in the milk. Mix to
paste with fork. Peel and cut'
tomatoes fine. Melt butter; add
tomatoes, onion juice, bread,
salt and pepper and cheese. Beat
egg yolks and add, mixing well.
Beat egg whites stiff and fold
into miture. Pour into well
buttered baking dish, sprinkle
with additional cheese and bake.
Bake at 350° F. 25-40 minutes.
*
Use the following blue cream
cheese mix for broiled open-
face tomato sandwiches or for
broiled tomatoes (recipes be-
low.)
BLUE-CREAM CHEESE
MIX FOR TOMATOES
'1 package cheese (8
ounces)
pound blue cheese (4
ounces)
2 tablespoons cream
2 tablespoons Chopped
parsley
1/2 teaspoon grated onion
% teaspoon 'Worcestershire
Salt
14 teaspoon monosodium
glutamate '
Have cheese ,room tempera-.
tune; blend with fork.• Gradual-
ly beat in. cream; add rerhaining
in gredients and mix well.
Epicure's Broiled Tomatoes
Cut peeeld tomatoes crosswise
in halves. Spread cut sides lib-
erally with blue cream cheese
miX. Sprinkle with fine dry
bread crumbs and paprika.
Broil slowly until crumbs are
browned and tomatoes are pip-
ing hot.
amed at this accomplishment. Of
course the sea produces s writers.
Men have been shipping before
the mast and then settling down
expertly to the quill for centur-
ies. Dana, Conrad, McFee, Vil-
iers, are some of the niter
known. masters.
This book is not creative in
the sense of creative literature.
It es philosophy, observation,
anecdote, and advice. Nothing •
quite like this has been done
for the sea in a long time; per-
haps nothing like- it ever has
been. written., In any event it is
a one-shot type of 'volume. De
Hartog has said almost all there
is to say, by. way of advice, on
"a Sailor's life." His philosophy
`at times may be of the foc'sle
;'`variety, but it is solid stuff.
When Dana wrote "Two Years
Before the Mast" times and
styles were different. Dana spent
two years in the fac'sle of a sail-
ing ship and the book he produc-
ed took almost as long to read.
This was the style of the 19th
century; there was more time,
apparently, for reading. At
least the distractions did not dis-
courage the publishing of long'
books. De Hartog, as, a modern
Dana, has written a book that
is quite as solid as Dana but his
touch is lighter.
Conrad, of course, wrote lit-
erature,* with the sea as the
stage for his studies of mankind.
MeFee came out of the engine
room to write a long list of nov-
els and non-fiction volumes.
While for years he spoke as
"the Chief" in these books of
the age of steam, McFee's inter-
ests expanded substantially.
Villiers, meanwhile, became the
ISSUE 36 — 1336
Teen-ager's First
Job Important
With graduation just around
the corner, there's a new crop
of job hunters coming up. There
is also an eager group of po-
tential bosses ready and willing
to accept them into the ranks.
The teen-agers who are just
graduating from commercial or
high. school—without previous
knowledge of, or experience
with, business — have a rather
special problem when they first
go job hunting. The combination
of lack of experience and first-
hand knowledge, coupled usual-
ly with shyness and some trepi-
dation, makes looking for that
first job a memorable experi-
ence.
Parents can help to make their
teen-age children feel less wor-
ried about the outcome. Perhaps
of even greater belp, is a first-
hand report from someone .who
deals frequently with this par-
ticular group of job hunters.
- For example, Miss M. Mc-
Laggan, women's employment
supervisor of Du Pont of Canada
in. Montreal, reports that in com-
parison with five years ago, the
teen-ager of today knows more
about business and her own
possible place in it. Most' ofe her
money ideas come from her
last of sailor-writers to proclaim
the deep-water sailing ship.
Now comes de Hartog, a sea-
man to whom the sooty, coal-
burning days of'McFee seem an-
cient. De Hartog's ships are
clean oilburners, with two-way
radios, radar, and other electron-
ic wonders. It is a new world at
sea, and de Hartog is its disciple.
He is apparently about to set
out on the most difficult passage
he has ever attempted; the jour-
ney to a successful writing car-
eer. Many have travelled •that
road before him. Few will say
it is easy, even when one has
the experience of twenty years
„ from foc'sle to cabin behind him,
during which time most worldly
secrets, desirable and not-so-de-
sirable, have been bared: De
Hartog comes to his new role
unusually well equipped. Such
a discerning book as "A Sailor's
Life" is a favorable wind.
parents, from talking to'fast
year's graduates, from reading
want ads, Many teen-agers have
some idea of their worth and
some knowledge of salaries.
Due to guidance teachers in
high schools, most teen-agers,
have . some idea of their own
talents, how to adapt to the-
requirements of the 'business and
where they are most likely tte
succeed. It is only the minority
who misjudge their abilities.
against the requirements of the
job they seek. Most teen-agers
are reported to be well aware
of the benefits of working for a
large company, but they put
"job interest" before either.
benefits or money.
Another interesting compari-
son between the young job'
hunter of today and her counter-
part of five years ago, is her
interest in going ahead, rather
than marking time until "the "
right man comes .along". A
career, rather than a stop-gap,.
is the target of today's young
job hunter.
The personal appearance of
the girl looking for a job has
been stressed so often that it
would seem to be the sole
interest of the interviewer. Em-
ployers report this is not so.
Personal appearnce is important
to the extent of neatness and•
appropriate dress. But much
more important is the attitude
of t h e employee-to-be, her
scholastic background and her
objectives.
Employment personnel s a y
that in all cases the, better the
education, .the easier it is to
place the prospective employee
in a job she will like. Some
grounding in typing and short-
hand, some acquaintance with a
commercial course, are definite
assets. Many girls who cannot
attend commercial courses take
them at night school after being,
placed in a job, thereby earning
money and educating themselves
at the same time.
In practically all large busi• -
nesses today, there is a highly
skilled and trained personnel
staff. Their job is to find the
right place for applicants front
Hie triple viewpoint of the corn-
pany's needs, the applicant's
personal wishes and the appli-
cant's potential.
For Sea-Lovers
Young And Old
A Sailor's Life by Jan de
Hartog.
Ostensibly this is a book writ-
ten for boys who have an itch to
go to sea.. It began as a message
to a boy who asked the author
for advice on whether or not he
should become a sailor. The re-
sult turned out to be some mes-
sage. It also turned out to be
some book. What de Hartog has
produced is a series of wise es-
says and charming discourses
which any boy can understand
and which grownups will savor
to the full.
Boys will get an enormous
amount of valuable information
from this book. But it is tL
boys who have grown to man-
hood who will enjoy it the most.
It is a Baedeker to mid-20th cen- •
tury seamanship. And it is an-
other fine piece of writing about
the sea, oceans, strange ports,
- winds, weather, -foil, trouble,
joys, hardships, captains and
cooks.
De Hartog was a sailor from
his youth up through his thirties
before he began to write. He
must have been a seaman's sea-
man if the craftsmanship dis-
played in this book is a fair cri-
terion. No writer could be ash-