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HomeMy WebLinkAboutThe Brussels Post, 1957-10-16, Page 2aaaSaaqaas Olegaalaaniaaaar .0.c7facarnaa' YOU—And The Asiatic. Flue Could Paralyze Whole Cities EATING OUT OF HER HAND—Little girls such as Melissa Arnold, 5, have a way of getting just about anybody or anything to eat out of their hands. The goose inhabits a pond behind the Arkansas Game and Fish Commission Building. A popular place for family outings, the pond is fine for photographic reflections, too. It makes a pretty picture whether you look at it right-side-up or upside7clown. TABLE TALKS ektwi Ambews By Gerry Bennett NEB, State; • .Correspondent before the coming winter is PM*, the chances are about one in, three that you will have bared your arm for a doctor and. been shot. with three cubic tentinietera of vaccine to ward aff Asiatic .flu,. That's the present goal of health officials. to have enough shots of the new ilia vaccine available to inoculate $0 million persons at least by Feb, 1 and probably sooner.. H. yen and enough others — do take the shots: you'll probably have nothing more than a slightly sore arm for a day or so; the new vac- cine does not have the after effects some people get from other influenza shots. But if you — and enough others ae, don't: Some morning this winter you could wake up and find your busline was barely run- ;ling because half the drivers were laid up at the same time. Fire trucks answering alarms with. skeleton crews; police ranks cut by a sudden wave of sickness. . . . And even worse, you could wake up with fever, sore throat, cough and aching muscles. You hopefully dial your' doctor and find he's got a fever too, his" nurse is out with the flu, and *he's got a list of patients just like you a yard long. That's what could happen if Asiatic flu should sweep the na- tion in wholesale epidemic pro- portions. And that's why the Public Health Service's and the Medical Associations are shifting into high gear in a program to make the new vaccine avail- able — and get you to step up for a shot in the arm. If you have to wait a little while when you do step up, however, it's because the big fear of health authorities is the way an epidemic could paralyze whole cities. Surgeon General LeRoy E. Burney and other otlicials are urging that communities set up a. priority system that would, in effect, immunize essential services, They recommend that priority be given: First: to the 12 million nurses and others who will be taking care of the sicic. Second: to policemen, firemen and workers in transportation, communication, etc, (The armed forces, for example, will get four million of the first eight million shots produced.) * You need only one shot of the vaccine and you'll be immune for about a year, the PHS fig- ures, You'll pay about the same as any other widely-used vac- cine shot would cost — from a dollar or so in a clinic, for in- stance, up to what your fam- ily physician usually charges you for such treatment, Six firms are working on 24- hour shifts to make eight mil- lion shots available by Sept. 1, with Feb. 1 or earlier as the tar- get date for the 60 million. But the epidemic is expected to strike before that time. Asiatic flu already has hit more than 13,000 on this side of the Atlantic. Since this means many more have been exposed to the disease, officials fear chances of winter weather triggering an epidemic are strong. And since there won't be enough vaccine to around right away, ,what happens if you can't get your shot — and the Asiatic "bug" hits you? Doctors aren't worried about a high death rate similar to the flu epidemics of 1918-19 when influenza was something new and the medical world had to start from scratch against a vir- us that mowed down hundreds of thousands. * * Actually, the Asiatic version is relatively mild. Your tem- perature would run from 102 to 104 degrees, and you'd have to put up with it for three to five days, along with other symptoms of general discomfort. In. A 'Home, Of Their Own They called their first home tim er Snuggery), because it was such a snug fit for us four; the living room was small, boxlike, and darkened by the SW:rending verandah; the tiny kitchenette was almost completely filled by a rusty three-burner oil stove and the leaky icebox; While up- stairs was merely an open un- finished loft to sleep in, with windows at each end, But the screened verandah where you really lived had, a vast, unclutter- ed. view of the sea where lobster boats sputtered at dawn and where ships on their way to Boothbay harbor_ curtsied in the wind, At night, the only visitor yOu had to let in was the long bright finger of the Cuckolds. Ligthouse that swept across your pillow as you lay abed, saying, "Go to sleep, I'll watch." "We're land barons" Lee told Myrtle, sweeping her into his arms wehre he could hold her as long as he wanted without any parishioner barging in. "Every board in this house is ours, dear!" He looked up at the ceiling, chuckling ruefully, "E very crack!" They grinned at each other, We children throve here mightily. Sun-burned and salty- haired, we came indoors only to eat, leaped like chamois over the rocky shore, and when the tide came in over the sun-warm- ed rocks, so that the temperature in the cove was not actually freezing, we swam with Dad. "Susie," Myrtle groaned to me, "not a third' dish of 'clam muddle'! You'll burst" . . Replete with 'clam muddle' and the happiness of being alone, we sat together on our verandah and watched the pink reflection when the sun went down and the stars swam up out of the dark sea. "You see that biggest star up there, kids?" Lee would ask. "That's where I'm going to build a mansion for your mother some day." "Well, all I ask is that it'll have an electric stove," Myrtle sighed. All here life she'd been wrestling with wornout parson- age stoves: wood stoves, oil stoves, ancient popping gas stoves; but they had all one thing in com- mon—you had to black them, which was, to the fastidious Myrtle, a grievous chore. "A big, white-enamel stove, brand new and paid for!" she stipulated as her idea of heaven. "I gotta stove, you gotta stove, all God's chillun's got stoves!" Lee began to sing gaily. "When we get to heben, gonna cook all around . . ." Instantly 'the rest of us chimed in—Myrtie's so- prano, my alto, Ike's voice that cracked now and then because it was changing from a boy's soprano to baritone — "Gonna cook all ober God's heben." At Newagen we burst into song whenever we wanted to without worrying about disturbing the neighbors, the squirrels, or lob- sters. Dad would be painting an old chair on the verandah and would begin,,then Mother would chime in from the tiny kitchen where she was making biscuits; Ike would run for his banjo; and I'd stick in my two cents' worth from upstairs where I was read- ing a book. We were the sing- ingest family. We sang every- thing from Handers Messiah to "Brighten the Corner Where You Are"; we sang until the star where Dad was going to build Mother her mansion with the white-enamel electric stove was high overhead in the night sky before we stumbled to bed. —From "In My Father's House", by Grace Nies Fletcher. First European Visit To Japan Japan became known t o Eurpeans in the Middle Ages through Marco Polo's account of his travels in the Far East; but it was not until the mid-sixteenth century that direct contact was made between Europeans arid Japanese, the Portuguese having the distinction of being the first European§ to land in the country. In 1542 a Portuguese junk bound for a port in China was blown off its course, and finally arrived off Tanegashime, a small island lying near the south coast of Kyushu, the southernmost of the large Japanese islands. The Japanese treated the strangers Very well ,and allowed them to depart when they had recovered front the rigours of their hard, voyage. Encouraged by the friendly reception, the Portuguese re- turned to Japan soon afterwards, both to trade with the Japanese and to convert them to Christi, anity. — From "The EngliShman In Japan," by P. O. Rogers, liar rill Press, Ltd., London. 1956. When APPLYING PAINT WITH A ROLLER always be- gin CM an unfinished area. and Work toward a finished spade. This inakei a smoother job. Ice cream was a popular des- sert even when the turned-by- hand freezer had to be manipu- lated to produce it. Ice from the ice house had to be lifted out and put into a strong sack and pounded with a blunt end of an ax to break it into small enough pieces for the freezing work. Salt had to be used discreetly for freezing, with never a grain escaping into the inner contain- er where the precious fruit and cream were put. While the men in the family were seeing to the freezer, mem- bers of the family were deciding the important question — what flavor shall the ice cream be? Ripe fruit, especially peaches and berries, were particular favorites; bananas from the store were popular, too, with chocolate, maple, and vanilla coming close behind. Whatever was decided on had to be mix- ed and tasted, and added to .and tasted again, always remember- ing that the flavor of the un- frozen mixture must be a little more pronounced than the fin- ished product, as some of the flavor would "freeze out" as the crank was turned, writes Elean- or Richey Johnston in the Chris- tian Science Monitor. * * Even more widespread is the popularity of ice cream now that it can be bought almost everywhere, as well as easily made in home refrigerators. The trick now is to make combina- tions that are colorful and unu- sual. Here are a few sugges- tions to help yoti with this com- bination as the summer goes on. • A black-and-white parfait may be made by alternating whipped cream with chocolate ice cream, Top with a cherry. A peanut surprise is made by rolling vanilla ice cream in chopped peanuts and topping with chocolate syrup. Pineapple delight — chocolate ice cream topped with crushed pineapple and maraschino. Chocolate marshmallow par- fait—alternate layers of choco- late ice cream and marshmallow sauce topped with nuts, Vanilla malt sundae—vanilla ice cream with marshmallow sauce with malted milk powder sprinked over it.. Fruit nut sundae — vanilla ice cream with cherry syrup topped with sliced peaches and nuts, * * * At a buffet party given te-, cently the dessert was scoops of ice cream piled high in bowls flanked by smaller bowls hold- ing many varieties of syrup With which to make the sun- daes, More than one syrtiP was sometimes used by guests who were brave about experi- menting, and these adventure- some ones declared their com- binations super-duper and deli- cieus! If you'd like to make your Own, try these. BUTTERSCOTCH SAUCE 11/2 cups brown sugar % cup light corn sYrup 14 cup butter 4 drops vinegar fits cup cream or top milk Combine Istrawri sugar, corn 'Syrup and butter. Cook until it forms a soft ball In cold Water (25° E.), Remove Vent heat. Add vinegar and stir Until dein, pletely mixed. Slowly add cream while stirring constantly. Makes 21/2 cups. Serve either hot or cold, Keep in covered jar in refrigerator. If you desire to reheat, place in top of double boiler over hot water. * * ORANGE-PINEAPPLE SAUCE 9-ounce can (1 cup) pine apple tid-bits as cup orange nice 1 tablespoon lemon juice Va cup water 1 tablespoon sugar Vs teaspoon salt I medium orange 2 drops almond extract (optional) Drain pineapple and combine the pineapple juice, orange juice, lemon juice, water, sugar, salt and cornstarch in a sauce- pan. Stir and cook about 10 min- utes. Peel, section°and slice the orange. Add pineapple tidbits and orange bits to sauce. Heat. Add almond extract. Keep hot. * • e Fresh blueberry sauce adds a purple color to your combina- tion of toppings for ice cream. This sauce is colorful and sweet. FRESH BLUEBERRY SAUCE 2 cups fresh blueberries % cup sugar 1 tablespoon cornstarch Pinch salt 1 tablespoon fresh lemon juice Mash ..blueberries. ..Combine sugar, cornstarch, salt and lemon juice and add to crushed blue- berries. Cook only until clear and slightly thickened (1-2 min- utes). Chill. This makes 2 cups. * If you would like to make your own ice cream, here is a recipe for using dry milk for vanilla ice cream. Use either whole or nonfat milk as you de- sire for this dessert. VANILLA DRY MILK ICE CREAM 1/4 cup sugar 1 cup dry milk % teaspoon salt 1 cup water 1 egg, beaten V2 teaspoon vanilla 1 cup heavy cream, whipped Add sugar, milk powder, and salt to water;-beat until smooth. Cook over low heat or boiling water until thickened, stirring constantly to pervert lumping. Pour part of mixture, info • the beaten egg, stirring constanily. Then pour all back into pan and. cook g. minutes longer. Chill, "old in. vanilla and whipped cream, Ereeze. Here is a lemon-cherry freeze. with a tart flavor and an entic* ing color, It's cool for hot days, 0111joltitY-LEMON FREEZE cup sugar 1 cup water cupmilk cup fresh lemon juice. 2 egg' whites 14 cup sugar 2 teaspoons grated lemon .peel 29-25 sweet cherries. Combine ..0ft. cup sugar and water, Cook 5 minutes, Cool and acid milk, lemon juice, and peel. Pour into freezing tray; freeze firm, Beat egg whites, gradually adding 1/2 cup sugar and beat until stiff. Take frozen mixture out of tray and beat well. Fold in egg whites. Return to tray; when almost frozen top with cherries in 2 rows. Six to eight servings. Mountains Of Priceless Jewels Eptihaj told us the history of some of the historic treasures of Persia. In one case were the relatively modern Pahlevi crown and the older crown of the Ka- jar dynasty, whose reign of a century and a half ended with the rise of Reza Shah. The Kajar crown, encrusted with huge rubies and crudely cut diamoeds, was so heavy that no man ever wore it. At corona- tion time it was suspended over the head of the new Shah-in- Shah by a silken harness. The Pahlevi crown was adorned with a belt of diamonds increasing in size from rim to-top. The centre stones measured more than an inch in diameter. The hills of green stones in the emerald showcase glistened like the Irish countryside. With them stood the famous royal snuffbox, the top a deep and flawless emerald three inches long and two inches wide. As I stared at it my own emerald en- gagement ring shrank to pin- point size. When Parisian jewel- lers came to Tehran to appraise the crown jewels two years be- fore, they refused to attempt an evaluation of. the snuffbox. "There is no stone in the world that remotely compares to this perfect emerald," they said, "It is unique. No other will ever be found, for it undoubtedly came from Indian mines which have been worked out for three hun- dred years. Colombian emeralds are not of the same quality." . In the diamond case, stones were piled up as tall as a men's hat—brown diamonds large as golf balls, saucers full of canary diamonds, platters of white dia- monds, boxes heaped with bright blue-white stones. In a case by itself *as an aigrette plume pin set with the famous Paria,j, Nook (Sea of Light), oneo. the, Persian collection also contained the Koh-i-Noor (Mountain of Light), now the most precis stone of the English crown jewels, :I nearly skipped the turquoise table entirely, until Mr, Eptihaj educated me on the subject, X had scorned. the New Mexico Navajo turquoise, much of which was an unattractive green colour. flawed with matrix and sold in lumps to tourists, In the Middle East, Eptihaj explained, people consider turquoise the finest semi-precious stone. The best quality stones, mined in nor- thern Afghanistan, are a beauti- ful pale blue,. and are Most at- tractive when set in gold. The royal jewels are • mostly un- mounted, but on the turquoise table was one golden bowl, with small round turquoises pressed into the metal in a spiral de- sign. •SeIclorn have I seen any- thing lovelier. By the time I got to the ru- bies, many of them as large as the end of my thumb, I was. sated. . „ Gold bricks Stacked in a nearby room supplied the rest of the backing for Iran's currency, After seeing the jewels we didn't want to look at it. After all, it was only gold bricks. — From "The Trail of Marco Polo". by Jean Bowie Shot., Kitchen Aids You'll find a GRAVY BOAT helpful in. FILLING JELLY TUMBLERS or jars, The long spout fits almost any size open- ing and prevents wasting any of the, liquid through spilling, It can be readily clipped into the hot liquid by means of the handle. * Quickest way to CHOP PEACHES is this. Hold peach in your hand and criss-cross with a paring knife right to the stone, All the fruit can be pressed off at once. ▪ * * The VEGETABLE PEELER with double blade, proves itself an excellent tool for SHELLING LIMA BEANS, Simply run it along straight edge, where beans are attached, the pod then opens easily and beans roll out un- bruised. * * MILDEW which has formed in an unventilated CLOSET can be washed off with household ammonia. After it is thoroughly dry„ apply one of the special anti-mildew preparations or two coats of shellac thinned 50 per cent with denatured alcohol. * a • If you're lucky enough to have an old Delft blue and white gravy boat, use it for flowers, Try LILLIPUT ZINNIAS, in all their tropical blaze of colors. The combination is something to remember! POSSIBLE VICTIMS OF ASIATIC "BUG", two European exchange students arriving in New York an the•Arosa Sky are examined by Dr. Maurice Greenberg. WON'T BURN THEIR BRIDGES—These two men didn't burn their bridge behind them, but they might as well haVe„for the shape. it's in. They hate to park each day On One side of the Sblorrien River, Walk across the bridge and take a truck to work. The bridge Was kit by On auto and kriodked askew: The Men; Write Pieichi Jr,e left,, and ri Ott Charon take it all in stride. USE A BIG BIB—Pretty Sandra Strickland fearlessly holds an , unusually large example of the lobsters for which her state is 'famous. The monster from the sea is three feet long and weighs 17 pounds. PAUSE IN THE DAYS OCCUPATION' —1-6 etiehdthteheht c hildhood ltriaginallart casts its on tiles" childieh as they listen to an outdoor iterytellee ..Or .or layground, „ Entranced, the. -girt on the left .protectively clu tches. her .dolf!, The-, little boy, tented,. watcher. Wide-eyed, .boifiti is nibbled by the, §14 On the rights