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HomeMy WebLinkAboutThe Brussels Post, 1957-03-06, Page 6Nett/ tottoe pot is said to mesh a 40 per tent savings in coffee tests with the espiaso 1t3i'or tolOo4 Applesauce ! Stone Tell. Trees.„. Colorado Story NObOdy ever aSsOelateS, the cool, crisp air and the whisper- ing green pines of the Rockies with a tropical or subtropical climate.' And yet, according to geological records, several mil- lion years ago the Rocky :Moon- taips• were a maze 'of tropical forests, inhabited with strange creatures such as dinosaurs end brontosaurs, I-low 0O. we know all this? Because of the stories the rocks and petrified wood tell us. And. One of the most interesting stories. has been preserved in the Pike Petrified. Forest just 35 .miles- west of Colorado Springs,. Colorado, and 21/2 . miles south 0. the village of Florissant. Here on a 40 acre tract there are more than 90 petrified •Stumps and fallen trees which date back at least 28 • million 'years. Fifteen of these stumps have been excavated, and work on others had been started, • • • A 'living pine tree, estimated to be about 45 years, grows out of a petrified stump some 15 feet across. Another stump measures 171/2. feet in diameter, 101/2. feet.high, and is estimated to weigh 140 tons, One fallen trunk about 20 feet long looks: like charred wood which prob- ably means it had been burned before it was covered with lava, and petrified. Another stump sparkles brilliantly in the sun from its crystal content. • The only petrified trio in the world rises majestically, and each• stump of this unusual trio measures at least six feet across. On examination' you will find. that the trio has a common Royal Runaround' PretriatUre Washington new*. leaks are blamed ter the don announcement that Queen1 Xlizabeth and tice Puke-4 gain, burgh have no present plans tc visit the united States, • Unofficially, it is believe4 here that the Royal Family was sounded out about an Arrierican. • visit and that plans were fairly well along) although not coma plate,. • But Washington rumors, that the trip was "on" were featured in the British press — before' liinckinghani palace authorities considered • the •arrangements, finalized :and before there had been an opportunity • for .any offieial announcement on this side of the ocean. Ttesultt . considerable annoys ante---and official heels dug in,. Reason:. Perhaps apprehension lest Britain be accused of using the Royal Family's tremendous'. popularity as a factor in .•• re-- storing Anglo-American rela,- tions. Thus the probable desire not to announce the trip until after the Macmillan-Eisenhower • Bermuda conference March 21. Rumor (London variety): Nevertheless,. guessing persists that the Queen and Duke still will find it possible to visit North America in .1957. 09002qqY'aPPIq• mbtture bg.t. • the younger' members. of. the • family chose the, ,strawberry- apple- •combination as their Qa cold. winter afternoons when it was necessary to have a hot fire in the kitchen. stove in order to warm the room, Mother made baked applesauce, 'She pieced finely cut apples in a shallow pan, sprinkled the Pieces with sugar and..01111g:own, and added. 4 cup of water. •1;:, the long, slow cooking the water Wiled • away, leaving: a rich, jellylike liquid in the corners of the pan, .Poiling and baking were not the only ways of making sauce that Mother knew. We consid- ered her steamed applesauce a great treat Once or twice dur- ing the Winter, Father brought home a paCkage of dried figs and Mother sought to make the figs "spend well" by .eornbining. them with apples. Both Aga and apples were ground in the food chop-• Per and then cooked slowly in • the top of a double boner. No water was added to the •rnixture. but when it was removed from the heat, butter .and a small quantity of sugar were stirred into*the rich sauce. Sugar was not the only sweet. ening used for. applesauce. Sometimes maple syrup or mo- lasses or jelly was added. There is nothing prettier than apple- sauce sweetened with, grape jelly. • Today we have bananas and oranges all winter. All sorts of delicious dried fruits are ols- tainable at • the stores. Frozen fruits are tempting in taste and reasonable in price. But our family continues to regard apple- sauce as the standard supper dessert. Not' infrequently, one hears the quaery, 'when are we going to have steamed apple- sauce for supper?" P• ROYAL REUNION — Encling`a four-month separation that caused rumors of a rift between them, Queen Elizabeth and her'hus- band, the Duke of V'nburgh, walk down a ramp of an airliner following the Queen's arrival in Lisbon, Portugal. BLE cia-az Anthews. 11/2 cups milk 3 eggs, ,separated 1/8 teaspoon salt 1.4 cup sugar 1/3 cup chopped nuts Soften gelatin in cold water. Place candy and milk over low heat in top of double boiler and stir over boiling water until candy melts. Beat egg yolks slightly. Add salt and 2 table- spoons of sugar to egg yolks' ' mix well, Stir in part of hot milk mixture. Add to remaining hot milk. Cook until mixture coats spoon, 10-15 minutes. Stir in gelatin. Beat egg whites to soft peaks; add remaining sugar; fold into gelatin mixture. Turn into baked shell. Decorate with nuts. Chill in refrigerator. In IViather's ,early years. Of )tgeusekeeping at the start of the senturY, there was little fruit SOld in the stares during winter ;months. Bananas were never in Ovidenee and Oranges were con- ridered holiday lux:idea, Dried prunes could be obtained but dried, dates and apricots were Wought only for special Occa- sions, The apple was Mother's stand- by, and. applesauce was the stan. dard supper dessert, We ate it groin November to May but we never tired of it because Mother served it with so many varia- tions, The sauce was always made from Aron first-quality apples, for that was the only kind. that Father considered wintering. The apples were stored in the west end of the cellar, where they filled the cool air with heavy fragrance. The McIntosh barrel was always placed near- est the cellar stairs because the "Macs" had to be used first, for they were 'poor keepers" after Christmas, The yellow Bellflow- er; the huge Tompkins King, the spicy Nodheads, and the red- eheeked Balclwins were each stored in their own barrel. We children could recognize each variety by its odor and the tex- ture of its skin so that 17ST need- ed no candle when we went to the darkened cellar to fill the apple pan. • Whether Mother was making sauce from Bellflowers or Bald- wins, she always added a gener- ous portion of dairy butter to the hot mixture when she removed it from the stove. The sauce was usually served in china sauce dishes, but Occasionally Mother lased glass fruit disheS or dainty teacups, capping each serving with a spoonful of jelly or a dab of whipped cream, writes Esther E. Wood in The Christian Sel- ene Monitor. In the fall and early winter while our home-harvested cran- berries were still fresh and -firm, Mother made a combination sauce that we children called "cran-apple sauce." Cooked cran- berries were put through the potato masher and the rich, red juice that was extracted was combined with applesauce, mak- ing a dessert that was lovely w. 5,•tt ;tit-1611s to eat. Now sncl then another combination Was tried. Father preferred the -root with a base diameter of 27' feet—probably larger than your living room, The tree sites, show up as cir- cular outcroppings :of petrified wood, shattered in smell pieces. Then comes the big job 'Of ex- cavating—a tedious, careful task because, the trees ere, so brittle, A huge trench is dug. around. the site, about two feet from the tree, and the men work in toward the tree lifting out lay- ers of pumice, soil and silt, This pumice is interesting too as it shows the imprints of leaves, bugs, fishes, and other objects which existed in anti- quity, Some of the specimens seen in the museum on the property are ancestral elm which now are found 1Wing only in China, magnolia leaves, ancestral oak leayes, °rept), grape leaves, myrtle leaves, cattails, and an- cestral ironwood leaves, There is the imprint of a 24-inch trop- ical fish and many, many in- sects recorded on .the pumice. Pumice is actually a volcanic ash which covered. this area during the periods millions of years ago when some of the sur- rounding mountains were active volcanoes. In fact, the volcanoes are really responsible for our accurate record' of what took place here in antiquity. Let's turn back the pages in Our geology book to find out what happened to these trees and this area. During the Ceno- zaic period a great lake which now is known as Lake Floris- sant filled the valley. Giant ce- dars, sequoias, and other trees lived on its banks. During this time a great upheaval took place forcing the mountains upward. The neighboring volcanoes erup- ted and volcanic ash driven by the wind fell into. the lake and its feeder streams, Lava poured down taking with it soil and rock, The trees were broken off by the agglomerate which filled the lake, leaving the giant stumps and trunks. Then nature got busy and played another trick on the trees. Silica soaked through the agglomeration resulting in petri- fied.-trees. Petrifaction does not mean the tree turns to stone. It means. that as each particle of the tree—the bark and fiber— is dissolved in the mineral wa- ter, a bit of quartz takes its place, thus preserving the exact form of the tree. Small pockets and fissures are often filled with a different flow and thus the chalcedonys, Opals, and, calcite crystals also appear. NO LUNCHBOX ? — Here is a worker at the Mol, Belgium Center for Application of Nu- clear Energy. Made' of plastic with seams that zip together, the suit, designed to protect against contaminated air, is topped with a diver-type het- -met. The worker breathes air from a tankon his back. Hush-Hush! For some time now British Railways have been carrying out hush-hush experiments aimed at reducing the noise of their trains. One took place near the small village of Cropredy in Ox- fordshire. The usual 100-ft. rails were workshop - welded into 300-ft. lengthi, At the site they were filitner welded into 600-ft. lengths of line. Thus; not only was the noisy click-click of the wheels reduced sixfold, bid. wear and tear also. The men on the job included highly skilled engineers and sci- entists, for the joins in the weld- ing have to be as smooth as mod- em technicians can ,make them. Cropredy itself is oh the main • line between Paddington and Birmingham so that the experi- mental work had to be done dur- ing slack periods At week-ends. Trains tested over; the track in- clude passenger elcpresses, light engines and -heavy freight trains, If, the results are satisfactory the work will be continued else- where and may in time cover the whole of Britain. But a British Railways spokesman was careful to emphaSize that there's no question of a darge-scale con- version. The work would cost millions and would take years, If it is done it will be carried out bit by bit with the minimum of interruption to main line traf- fic. tangy flavor that your family will like: LEMON VELVET CHIFFON PIE 3/3 cup sugar 4 tablespoons cornstarch 1/4 teaspoon salt Vs cup boiling water 2 eggs; separated . 2 tablespoonS butter 1/2 cup fresh lemon juice 1 teaspoon grated lemon peel 1 tablespoon plain gelatin 1/2 cup cold. water 1 cup cream 1 9-inch baked pie shell Mix sugar, cornstarch, and salt in saucepan. Add ' boiling water 'and while stirring con- stantly, cook until thick and smooth. Remove from heat and mix in beaten egg yolks and butter. Cook over low heat, stir- ring constantly, for 5 Minutes. Remove iforri heat; add lemon juice and peel. Dissolve gelatin in cold water and stir in the above mixture; blend in cream. Let set until mixture begins to thicken; Vold in stiffly beaten egg whites. Pour into baked 9- inch pie shell and let stand in cool place until thick, Top with whipped cream, if desired. * * * A teal party dessert is this refrigerator peppermint chiffon pie: PEPPERMINT CHIFFON PIE 1 baked pastry shell (1-inch) 2 teaspoons, gelatin 1/4 cup cold water 31.4 setaill ck crushedeandy peppermint "You would have followed me to the ends of the • earth beg- ging me to marryY you," storm- ed a wife during an argument with her husband. "If I had," he replied, "I ought ta have pushed you off," HAIR OF THE DOG -- In photo at' left; it looks' as if someone. had left a large blonde, wig next to five-month-old Angela Coolen. Actually, as seen, at right, the pile •of hair was really a rate Lasha Apse—Champion Hamilton Torma by name — who was supposed to be watching over the •sleeping baby, THE UNEVEN hemline is shown for spring by Jacques Heim in a dress of printed green taf- feta, Skirt is short in front but ends in d train. Bodice has V- shaped neckline. Circulating Percolator Cuts Coffee Costs If you like meringue-topped pies, perhaps you would like to make this pear pie. In it, the delicate flavor of canned pear • is enhanced with sour cream and a sprinking of nutmeg. "PEARADISE PIE" 1 No. 21/2 can Bartlett pear halves Pastry for a single crust pie V2 cup sugar 2 egg yolks 1 tablespoon flour 1/4 teaspoon salt ,1/4 teaspoon nutmeg 1/2 teaspoon vanilla 1 cup sour cream. Line 9-inch pie pan with pas- try. Drain pears slice into pie pan on 'pastry. Beat egg yolks until lemon colored; add sugar, flour,salt, nutmeg and vanilla. Beat until smooth. Stir in sour cream. Pour Over pear slices. Bake at 350° F. for 50-55 min- uteS.• Spread meringue over top of pie; bake at 350° F. for 10 min- utes. Meringue: Whip 2 egg whites until frothy; add 1/4 cup sugar and 1/4 teaspoon cream of tartar gradually, beating until stiff. * '. CHERRY PIE 3 cups Canned cherries, drained cup sugar 2% tablespoons cornstarch 1//z teaspoon salt • 4 cup juice drained from cherries 1 teaspoon lemon juice Dough for 2-crust 9-inch pie 2 Wespoons butter . Combine corn starch, sugar, salt, and cherry juice in sauce- pan. Place over medium heat and cook, stirring constantly, until mixture thickens and comes to boil. Add drained cher- ries and lemon -juice. Line pie pan with half the dough; pour in cherry mixture; dot with but- ter. Roll out remaining dough; cut several slits; place over cherry mixture and seal and flute edges. Place pie in laweit rack position in oven. Bake at 450° for 10 minutes, then re- duce heat to 350° F. for another hour or until brown. While, the weather is still cool, you may want to bake a pecan pie. Here is an easy way to do it. PECAN PIE 1 cup pecan's 3 eggs .1/2 Cup shgar 1 dun dark corn syrup teaspoon salt 1 teaspoon vanilla 3/4 cup melted batter Dough for botterri piC crust Beat eggs and add sugar and syrup; add salt and vanilla, and, last; the Melted butter Mix. Eon dough and spread in bettoiri of pie pan. Place pecans On dough fit nett Pour filling Oyer pecans, Bake 30' F, for 504 60 MintiteS, Nuts will rise to tap Of filling and form a crusted REtAXED; 'HE SAYE — After 12 yeatV prattled, 47-year-old tver' Jahnsen has perfected hit stunt .fleatiri4 Verticcilly fresh *diet without any bodily radveirient„ Here, the retired tittatffit, ant, dubbed the "Ruffian dorle? derrioriStrciteS his teChnique hatding• al tray' and cup' above' •Wcitery johriSon says a itererte and and Intense ebildefitraiteti are neCessory float owed Was `fitted' thIS way for ••M) m'inu'tes, She. Sweats :To Make A Living Some women, seem determined not to get into a rut and have found jobs which are quite out of the ordinary. Many parents quail at the idea of spanking their own children, so a Maine grandmother has just announced that for a fee of one dollar she will chastise their erring offspring for them. "I will do this," she says, "with the bare hand — just enough to bring tears." Betty Hough, of Manchester, earns her living in a very strange way — by perspiring. She is employed by a firm of textile manufacturers, who dress her in the latest fabrics and then place her in a room heated. to 115 degrees Fahrenheit From time to time the clothes are tested to see the effect any' perspiration may have had on them. Hardly glamorous! Neither is the post held by an American woman who spends her day soif- fing at tuna fish as they glide past her on a conveyor belt. If one smells "off", out it goes,. Unusual jobs vary from the very energetic to the complete opposite, Not many people would want to change places with Mlle, Jeanne Sonney, Whose job takes tett years to complete. She's a french polisher in charge of 2,000 doors at the United Nations headquarters in Geneva. Most women scream when 'they see a mouse, but not Kay Thorburn of Ruislip, for no,t_ even the largest rat can dattrite her, A few years ago She saw an advertiSement for trainee rodent operative," and new she's a fully qualified rat-catcher. Her first job Was to seal Up 200 rat-holes for a gravel con- tractor, having previously laturip-- cd the holes full of poison gas. It's not censidered odd when a woman becomes a sculptor, but people stared When they saw a twenty-three-year-old Chet they girl; Margaret Butlin,• fifty feet tip on a scaffolding tot:side the new Royal College of Surgeons, She was busy carving the stone 'symbol above the college's port- als, tad her instruments Were a 'sturdy chisel and a three and a half pound hainmer — no light weight for a woman to swing, Equally skilfttl, though in a Very different reeditith, is betty ROSOWatet, head fly-tier for a. Landon fishing tackle' firm, She retikoris she cat tie the reett complicated fly in three minutes. * Here is a ietteri pie With a light and eteamy. texture and a BY EDNA MILES ritilIIVIMING the f a to i t y food budget and keep- ing it that way is a big con- cern of most hoineniakers these days. Any real aids in hatilily the food motley line are 111661: WeleOnle. For the household con- .suthing cups and cups of toffee each day, there's a• new coffee. maker that's said to effect a 40 Mr dent say. big' in coffee costs.- It works like this What lOolcS like a conventional percolator contains' a baking funnel and tof.'-' fee container into which you' 'plate 60 per Cent of the Usual ainou.nt of coffee you: use. A hilid • .ressure builds tin in the fennel 'nd swirls and tesWirla the hot' ater through the ground` defied: o extract full flavor Actually,, ActUallY, the deed' *Makin% %-..linethod is a combination of per- ?colator; drip and eSpresaci. As 'with a perecilater, the boiling atm' IS brolight by Phirip to the, P of the stern, As in the tirip. ethcid, the-. Water: tenterature s reduCed to the torrect.point for best cared, And, like espresso, het Water id SWIrled throUgh *Mond toffee to .Cktratt full thiVer,"„„.