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HomeMy WebLinkAboutThe Brussels Post, 1957-09-04, Page 2Light Rays Power Movie Camera One of the greatest problems of the amateur camera user — setting the lens far proper ex- posure — has been answered in a new automatic Omni movie camera. The new camera Is the first in the world in which light energy alone supplies the power to generate the electric current which adjusts the los, The cur- rent is transmitted directly from the photoelectric cell to ,a me» chanism controlling the lens iris. It is considered to be the world's first completely auto- matic movie camera in the Bitim size, The movie maker simply confines his attention to wind- ing the camera, sighting and shooting. The featured electric eye, which adjusts to changing light faster than the human eye, sets the-lens for proper ex- posure before the starting but- ton is touched. It can operate the lens through its full range of stops from f/1.9 to fele in less than a second, With this new camera feature, the novice can follow a subject from light to shadow, fully con- fident that the electric eye is accurately computing the light changes and automatically ad- justing the lens. An amber exposure beacon in the viewfinder glows as long as available illumination is ade- quate for taking pictures. When there is insufficient light the beacon turns black, indicating to the user he is wasting film, The camera can also be op- erated manually. Turning a dial from "auto" to "manual" disconnects the automatic expo:- sure control so that the lens may be set for under- or over-expo- sure for special effects. meat! How do you make it?" Grandma smiled, "Well," she said, "I give it everything I have in the house, then send it out for more!" !$3;2 •it..1: ;;;$20,000 ,00 $700 $30 NEA Newschard 'e"'eeeeeeene, ' :else; PLENTY OF POWER—Here is the Iroquois jet engine, reputedly the most powerful aircraft engine in the world. Unveiled in Toronto, the 25-foot-long engine will speed latest Cana- dian fighters at 1,200 to 1,500, miles an hour and can lift a 40-ton craft 11 miles into the air in less than two minutes. That's enough power to push the liner Queen Mary through the seas, 1.1 TABLE TALKS `S. 4 fiT tAlv..--rrfma ciam Andpews. 4eeegige The youngster swimming amid blocks of ice, right, is solving the heat problem in Frankfurt, Germany. As many as 100 blocks were added nightly to the pool to beat the near-100- degree heat. The, ice house proves the perfect spot for two- year-old "reporter" Sandra Peterson, below, to coolly re- cord her impressions of ci heat wave. Fan and drink help, too. Have Your Dreams A Real Meaning? It was the Most vivid dream the attractive, auburn-haired typist had ever had, She awoke from it feeling Strangely exhil- geated and fun of a strange yearning of a kind she had' never previously experienced.. For she had, dreamt about HIM. Yes, they had met in a trove of acaeias not far from the sea,A soft breeze fanned her Cheeks as she walked and talked With that dark and handsome stranger, The pair had parted in the moonlight and he'd kissed er and tenderly as he said! "Auf wieclerseben! We meet again to- morrow, my dear." As the typist walked to her work in. Vienna that morning, every detail of that romantic dream returned to her memory, It was so real, She felt quite sure that her dream man really existed, And she thought so much about him during the day that her employer twice had to reprimand her for absent-mindedness and typing errors, Evening came and she hurried home—to bed As She pulled aside the pink coverlet of her "bed-sitter" and lay down, her only thought was of HIM. Was se being sentimental and silly? To her annoyance she found she couldn' sleep, She lay there restless, impatient. But no sleep came and she began to reproach herself for imagining there was any special signifi- cance in, her dream. She got up, dressed, and went out. It was a fine night, the moon shone and crowds flocked to and from the Prater, Vienna's centre of gaiety and pleasure. As it was only ten o'clock, she called at a Coffee-house for a drink and a sandwich. Then it happened. There was the man of her dream, sitting alone at a near-by table. He looked faintly bored and was sipping a glass of wine, Their eyes met. She felt in- describably thrilled. He came across and soon they were talk- DOWN PAYMENTS DOWN. — Newschart above shows the new and old down payments required on home mortgage loans insured by the United states Federal Housing Admin- istration. In a twin move, de- signed to spur home buying.. FHA cut minimum down pay- ments almost In half and raised the interest rates on FHA loans tram 5 to 5 1/4 per cent. ing "freely, Of course, she told him of her dream and excitedly noticed he was wearing the same brown fedora,, the same sports jacket and tie that he had worn last night, "Last night!" he echoed, as though reading her thoughts. "Last night I was walking through a grove of acacias at a seaside resort near my home, but I was alone, I flew back to Vienna and work this morning," The girl and her dream man have recently married. Neither has tried very hard to account for her strangely prophetic dream. But during their honey- moon the moon shone and they actually did walk through that grove of acacias! For years science has been trying to learn more about the mysteries of dreams, For cen- turies they have puzzled and fascinated mankind. Now comes news that a wo- man doctor is launching an In- stitute on dreams, for, she says, dreams are frequently an in- fallible guide to happy mar- riages. But she points out that most young people have difficul- ty in interpreting their dreams. The number of theories about why we dream grows every year and the experts have now produced at least thirty. The ancients referred to dreams as visions' and certainly the great majority of them relate to sight. Many strange and true stories are told of people's dreams, Problems have sometimes been solved in dreams. Some time ago a scientist who had utterly failed to determine certain atom- ic linkages dreamed that he was watching a dance in a great ballroom. The pattern of changing part- ners he revealed later, gave him the solution to his scientific pioblem. Is there such a thing as a warning dream? Ask a Surrey mother who had the nerve- racking experience of twice dreaming that she had fallen asleep with her baby son in her arms and that he was slowly suffocating. "One night my dream was so vivid that I woke up with a start to find the room on fire and flames licking his cradle," she said. "My husband put out the fiamees and baby was saved. I often wonder whether that nightmare was a warning." Plots for stories and plays have come to writers in dreams. An official of a telephone com- pany in the U.S.A. dreamed in 1940 that he was firing an anti- aircraft gun which was electri- cally controlled. He woke up suddenly and at once sketched the device. The U.S. Army used it Eating in dreamland seems to be very unsatisfactory, but there is plenty of evidence to show that we can hear and smell in our dreams. A physician told me: "Our movements in dreams differ in several ways from those in the waking state. "True dream movements are peculiar in that we can experi- ence sensation of flying or float- ing in which our bodies as a whole have freer movement than in real life. And whereas movements at the smaller joints such as the wrist, ankle, fingers and toes are easy to dream about, movements of the large joints are always carried out with difficulty. - "When in our• dreams we are fighting or kicking anyone, our blows and kicks leek all force. It is as though we tried to strike or kick when immersed in wa- ter." "Did you know I don't drink any more?" said Griggs to his neighbour.. "Really, that's wonderful." "Not really. I don't drink any less either." Her Meringues Always Stay Put Have you ever made an at, tractive pudding topped with meringue and found, when the time came to serve it, the mer- ingue had shrunk from the edges aret you had an oversized floating island? I have, and many times. I believe "those days are gone forever," for I tried a trick re- cently which has solved the problem for me, Since I had never heard of ms new method before, perhaps some of our readers would be glad to know about it writes Doris S. Whittier in The Christian Science Moni- tor. I was careful when buttering my casserole, before putting Orange pudding in it for baking, to leave ungreased the space above where the pudding mix- ture'woulcl be, Later, after tak- ing the cooked pudding out of the oven, I spread the meringue on starting from the edges of the dish and working toward the middle. I find in this way the meringue will cling to the dish and stay there without shrinking when it is returned to the oven for browning. Here is my husband's fa- vorite pudding, made wtih mer- ingue topping. VERY SPECIAL ORANGE PUDDING 2% cups milk 5 slices bread—white (crust removed) 14 cup sugar grated rind one orange teaspoon salt % cup orange juice 3 eggs 4 tablespoons sugar Scald the milk. Crumble the bread into the hot milk and let "FLOTE-BALL" — Staying afloat should be no problem for this yuongster. She's wearing a "Flote-Ball", a regulation foot- ball bladder covered with a bright canvas cover. Tied around the waist so that it rests between the shoulder blades, the new device holds the head above water. stand for about ten minutes. Add sugar, salt, grated rind of orange, slightly beaten egg yolks to the scalded milk. Give it a few whirls with egg beater (if electric beater is used, have it on lowest speed to avoid spat- tering). Pour into buttered cas- serole, being careful not to grease the dish above where the mixture would come. Place cas- serole in pan of water (a pie plate will do) and bake for one hour at 325° F., or until it is set. Remove from the stove, re- ducing heat to 300° F. as you do so. Put the orange juice care- fully over the pudding so that it will not penetrate or break through the pudding mixture, (I always hold a large spoon over the 'dish and, pour the orange juice into the spoon so that it wil float on. top instead of sink- ing in.) Then add' stiffly beaten egg whites to which have been added gradually 4 tablespoons Of sugar. Spread carefully over pudding, starting at the edges, a little at a time and work 'toward the center, taking care to keep the' juice submerged. Return to the Oven ,until the meringue is a delicate brown. This makes six servings, Dont' throw out faded fibre porch rugs. They can be perked up with a coat of regular house paint which has been eonsidele Maly thinned. Be sure to use a thinner recommended by the manufacturer on the label of the paint can. You can do the paint- ing on a flat area of the lawn Or right on the porch. But wheel painting on the porch be surd to protect the floor by laying newspapers under the rug, It's really too hot, in most places, to bother about reading — let alone trying — new cook- ery recipes, So I thought it might be a timely gesture this week to pass along to you the following account of how "Grandma" did her' cooking, as described by John L. Cooley in' • The Christian Science Monitor. I especially enjoyed "Grandma's" description of what she put in her mincemeat — but you must read it for yourself. * * Grandma was born to the skillet and the rolling pin. She used them expertly, artistically, even lovingly. However, it is a satisfaction to report that our little family's needs were small and she was not fettered to her kitchen tools. Thus she had ample time for the many other activities that were to provide me with so many pleasant me- mories. My grandmother never cook- ed by the book. Her recipes — ereceipts," she called them — eVere in her head, always avail- able, always reliable. Experi- ence .was her measuring cup, "horse sense" her calorie coun- tee. She never compromised with quality, despite budget limita- tions. "Better none than second rate," she'd say. * * * In a day that knew few pre- pared foods and no domestic deep freezers, she cooked as she lived, simply. And if the essen- tials of dietetics were strangers to her, she certainly had a way with an apple pie and a straw- berry shortcake! Although Grandma like to cook, she would sometimes im- ply that it was a chore and a bore. Thus, late en a rainy afternoon when I hoped to be read to, she'd exclaim, "Land's sakes, it's time to get supper! Seems as if I'm always in that kitchen." Thither she would go, and soon I'd hear her drawing water, shaking the old stove, humming a snatch of a Civil War ballad, a hymn, or a tune' of her own improvising. This signaled that everything was under control and that when the stocky clock on the mantel struck six she would be ready for my appetite. m * It *was fun to sit in my special corner of the kitchen and watch Grandma assemble the ,flour, milk, and shortening for the bis- cuits. Occasionally I helped with the preparations; and such mi- nor ministrations as sifting the flour, filling the sugar bowl, or closing the stove draft taught me that the satisfaction of even life's humblest wants requires somebody's time and work. * * We ate at the round black walnut table, sitting, on cold evenings, with our backs to the range, our faces to the hills that peered at us through the West window. As we began our meal I hoped that the people in the house whose lights blinked across the river were having hot biscuts, creamed dried e' beef, and honey in the comb. The most important part of the, menu, of course, was the dessert. I preferred it to be a surprise, although that element Was missing in the case of left= °vets, a situation which re- curred rather often. Grandma Was of the Clan Macintosh, and today's uneaten item AlWa'ys had another' chance tomorrow. But when I knew we were due for a fresh start on dessert, my Curiosity was keen. As I Cori-, stinted the required prelirnin- ariet t would speculate on what delicacy waited in the pantry or the icebox, Cakel Stewed Prunes? Applesauce? Dough- ,:nuts? (We called them "fried cakes;") My fondest hope was for snow pudding, a quivering concoction named tor its color and tek- standard pattern was square, but Grandma always turned out a few in the shape of a little brown man whose outstretched arms and legs were first to go when a boy clutched him. * m Mincemeat will be the dessert "of this inadequate memoir. It was made on a vast scale each fall and stored in a great stone crock against the lean, hungry days that stretched intermin- ably between Thanksgiving and Christmas, and thence on to Easter. This succulent product, high- ly flavored, highly favored, ri- valed Grandma's bread. I have only a general idea of the in- gredients, and it is a matter of record that she herself was ra- ther vague about the formula. Once a neighbour, fortunate sampler of a fresh batch, ex- e claimed: "I never tasted such mince- DOMESTIC TEAM-UPL-Shirley Jones, star of "Oklahoma!" and' "Carrousel" and Singer Jack Cassidy, her husband of a year, are making a bid .for Hollywood stardom as a Mr. and Mrs. team. Here she displays the "new" Shirley—she's lost her corn- fed look and her long tresses and in her new movie, "April Loy", she'll join the whistle-bait set. ' . . • ture, which always came to the table in a stately vessel I „pri- vately called "the snow pudding dish," To me, this was the des- sert supreme. It still is, and my wife presents it occasionally in Grandma's "sprig pattern" stem- med compote, now the corner- piece of a pressed glass "col- lection." * * Grandma's culinhey triumph, undoubtedly, was her bread; its reputation traveled far from our Academy Street. Her lus- cious loaves not only brought the highest prices at church food ,sales, but they wore an even more distinguished laurel: my friends, treated to "bread and butter and sugar" in post-school visits to our kitchen, invariably asked for seconds. Saturday was bread-baking day; however, the work began Friday evening. I liked to watch Grandma, her sleeves rolled high, her hands manipulating the deep, soft sponge that filled to ancient wooden mixing bowl. When the dough looked right, it went into the cool pantry which would retard its rising until to- morrow's oven time. As the loaves came from the stove each wore a coppery coronet that drooped rakishly over the side of the tin. And they were usual- ly accompanied by a pan of "bread biscuits," an extra divi- dend of the baking. * * Grandma could work wonders with apples. Early in a winter we acquired a barrel of North- ern Spies, which her skill trans- formed into puddings, sauces, jellies, dumplings, and such other delectables as, occasion de-; mended. Nor must I omit her molasses cookies, also famous among my associates. These sturdy stopgaps for between-meal use were produced in prodigious quantities; countless generations of them moved from the oven to the tall earthen jar, their quite temporary headquarters, The ICE--- 'FOR INSULTING OUR QUEEN' — Philip Borbidge, 63, el retired British Army sergeant, slaps Lord Alfrincham across the face in London after the nobleman refused to w ithdraw broa dcast. hi crib cism of Queen Elizabeth in o hdtiopwlde "That's for insulting our Queen," said f3urbridg speaking the slapi n ping. Altrincham had attacked the Queen's t style' di Magazine citticie4