HomeMy WebLinkAboutThe Brussels Post, 1957-11-27, Page 2Mb MARIO—blissfully unaware' that he has a sad' 'future ht
Spark chops and cured hams, this prize porker makes a tom-
tented tow leek like a sourpuss. The happy tWitie snoozes
*Way With a' big grin bri his bristly face:
4:4we,g4iv„,
'kees
agicre ewe
HAM FOR LUNCH—The "Alas, poor Yorick" scene from. Flamlet is presented to a lunchtime
audience at London's Tower Hill by salesman. John Corvin. The performance is almost more
than the young lady at left can take. The 32-year-old Corvin has been giving noon-time
performances to raise money for the Mermaid Theatre. But his motives aren't all that altruistic
since he hopes to sell the theatre his firm's ghting fixtures.
;TA OLE TAMS 4
vfiquifit
darteArattews.
- ••• • 1,4414.v.%. rir.;;Ita1/4-
Teachers Need
Help From- .Parents
Delegates. he the 41st Meeting
of the American Federation of
Teachers have agreed that the,
Attitudes and.. Actions of young
people, ranging from mere pre,
cocity through arrogance to mite
right delinquency, constitute far
more than a disciplinary prob,
lem; they say it is creating an
atmosphere in many • .schools
which results in the mretarcied
progress of .normally _adjusted
students and the actual depriva-
tion of the gifted,"
In the face of this deterior-
eting situation, the teachers
called for help from several
sources,
First, they asked that class-
room and schoolyard diecipline
be recognized as the responsi-
bility of the entire educational
system. , .
The teachers union also called
for • limitation of the size of
classes, development of prefes-
pional guidance program for all
students and implementation of
special facilities ter maladjusted
students whose emotional
culties lead them to delinquen-
cy.
They did not; however, go to
the root of the matter.. Accus-
tomed over the yeare to assum-
ing more and more' of the
spoesibility for moulding Amer-
ica's youth, they failed to ask
parents to take seriously their
obligations,
Certainly not all youngsters;
not even a majority of them,.
are inspbordinate; nor all all-
parents deteliot in their duties.
But there is more and more ten-
dency among parents to take the
easy way, . to abdicate. to the
schools and other youth agen-•
cies the authority—and security
—of- the home. And-`as 'that basic
discipline is weakened, ep does
the youthful challenge against
society sharpen. 1-- Providence
Bulletin,
REFLECTING—The light that re-
flects a Los Angeles building
in this man's mirrored sun
glasses is something to reflect
on. This man seems to be doing
just that as an atomic 'blast
in distant Nevada before dawn
provides light for picture.
$25,000 Cooky
An old family cooky recipe
has won $25,000 for a French-
born widow,
"I used an Ameriaeie twist —
aluminum foil," said Mrs. Gerdst
Roderer, who was awarded first
prize Oct. 15 in a $100,000 baking
contest:
Her entry, .a butter cooky with
shortbread flavor, took top
honors among all the goodies
turned out by 100 amateur cooks
from 36 states and Hawaii.
Here's the recipe that won.
"Accordion Treat" requires:
Three-quarters cup of butter,
three-quarters cup of sugar, two
unbeaten eggs, one teaspoon va-
nilla, one-quarter teaspoon salt,
one and one-quarter cups sifted
all-purpose flour, heavy-duty
aluminum foil.
Cream butter. Gradually add
sugar, creaming well. Blend in
eggs, vanilla, and salt. Beat well
Gradually add. flour. Mix tho-
roughly.
Fold lengthwise one yard of
foil to give double thickness,
then fold into one-inch accor-
dion pleats. Place on baking
sheet.
Drop dough by rounded tea-
spoonfuls into folds (dough
spreads durirtg baking). Bake
in slow oven (325 6grees) 35 to
' 30 minutes until golden brown.
Cool 10 minutes; remove cookies
and re-use foil. If desired,
sprinkle cookies with confec-
tiorierS Sugar or frost with an
icing.
Makes abobt• four dozen
cookie's.
Scientists report that the aVet,
Age thewer bath adds between
a quarter and a half pound 64
*get vapor to the air in the
bathroom and a tub bath
lentes about a quarter as much.
•
That is why the walls arid
legs of a bathroom Should be
painted with high-quality teethe
el, which resists moisture.
The week-long, food editors'
conference in Chicago ended
last Saturday, but you will be
hearing about some of the foods
sand methods introduced there in
this column fOr several months.
Today I want to tell you about
the picture and recipe sent es-
pecially for 'Yon IrOm Australia.
At the international breakfast
held for us in the Drake Hotel
in Chicago, •the Aluminum Com-
pany of America g,avp each food
writer a new friend. When we
entered ,the Gold Coast 'room at
8:30 a.m. Friday we saw 'first the
flags of all,countries along one
long wall of the dining room;
on our tables were many small
flags. Centerpieces were tall fig-
ures moulded of aluminum foil
and dressed in authentic cos-
tumes of various countries.
At each food writer's place
was, a large box with a card
bearing, her, name and the name
of a new friend in another coun-
try. In the lobx was American
food, packed ready for shipment
to the new friend and each
friend,turned out to be ,a food
writere qn a paper in, some other-
country!
My new friend is food editor
for the Sun-Herald in Sydney,
Australia, She has already sent
me a gift for you—the recipe
of a dessert and also a recipe for
the type of brownies made and
lied in her country, writes
Eleanor Rickey Johnston in The
Christian Science Monitor.
a •
"This is my favorite dessert
—a meringue with fresh fruit.
Passion fruit is usually used in
this dessert by Australians, but
straWberries, peaches, or other
fruits are eqbally good," she
Wrote. e e
AUSTRALIAN PAVLOVA.
CAKE
4 egg whites
8 ounces castor (granulated)
sugar
1 dessert spoon (tablespoon)
vinegar
Fruitilp
Whipped
ped cream
Beat. egg. whites until very
stiff; Add sugar gradually, beat-
ing until diSsolved and mixture
stands up in stiff peaks.. Fold in
vinegar.
Cut a piece of waxed paper
the same size as a 9-inch cake
tin, grease it and put the gieased
side up on bottom of tin. Pile
or pipe meringue "on top, having
it higher 'at sides to form shell.
1Ceep about I inch from edge,
as it spreads ,a little. „Bake in
slow oven 11/2 to '3 hours. kill
with whipped deem and fruit.
a •
The Sun-Herald food editor
says this Brownie recipe has
taken many prizes in her cote-
try,
AUSTRALIAN BROWNIES
1 cup good dripping (shorten-
ieg)
1 cup brown sugar
2 eggs
l'ineh salt
2 cups currants and sultanas'
(seedless raisins) ,-nixed '
1 Mite cup milk
1 teaspoon ground'nutmeg
1 teasOOoti
1 cup plain Moine
2 Caine AelterAisleg 'flout
Beat shortening and sugar to-
gather until creamy; add egge
one tit a time; beat well, Add
gradually the milk arid the flour
with apices and salt sifted in it;
add fruits, (A little sliced peel
May be added, if liked.) Bake
in h greased dish 1 1/4 hourS in
A fairly hot oven,
An interestieg luncheon Was
served the feed writers by the
Tuna Research Foundation Sat-
urday noon. 'Fish netting was
festooned from the balconies
around the walls, interspersed
with such fishing gear as hel-
mets, boots, poles, corks and
lures.
The menu was patterned af-
ter those actually served on the
high seas. Tuna chili' choWder,
the main dish, was adapted from
a wide variety of sea food, vege-
table soups which are said to be
particular fevorites of tuna fish-
ermen. Green salad, with oil
and vinegar dressing, garlic
bread and fruit cobbler are the
actual accompaniments f o r
chowder most often served on
these clipper ships, and which
were served us.
TUN CHILI CHOWDER
3 seven-ounce cans solid-pack
tuna
11,4 cups sliced onions
1 cup sliced celery
1%'teaspoons• paprika
I. can condensed tomato soup
(101 -ounce can)
2 tablespoons tomato, paste
2 cans (1 pound can's) red kid-
ney beans (drained)
2 tablespoons vinegar
1 quart water
I teaspoon salt
teaspoon pepper
1% teaspoons chili, powder
Drain tuna; reserve 1/4 cup
oil. Break tuna into pieces. Heat
3/4 cup tuna oil; add onions,
green pepper, celery and pa-
prika. Cook until onions are
tender, Stirring occasionally.
Add tomato soup, tomato paste,
beans, vinegar, wafer, salt, pep-
per, chili 'powder, and tuna.
Cover and ,cook over lbw heat
1 hour, stirring occasionally.
Serves 6 to
• • a
One of the hors d'oeuvres
most popular with the food
writers at the Tuna Foundation
nautical, luncheon were tuna-
stuffed "mu shidoens.
Tuna ,Stuffed Mushrooms
1 pound small mushrooms
1 6%ounce cans chunk style
' tuna
teaspoons chopped chives
u`cup mayonnaise
1.tablespoon lemon juice:
Dash Tabasco
Silt •to taste
Additional chopped chives
Remove stems from mush-
rooms and chop stems, (reserve
caps). Drain tuna; reserve oil.
Prime Minister To
*Open Winter Fair
prominent figures in Canadian
agriculture including the Hon.
Douglas Harkness, Federal Min-
ister of Agriculture, and Hon.
W, A. Goodfellow, Minister of
Agriculture for the Province of
Ontario, are included among the'
Board of Directors of the Boyd
Agricultural Winter Fair and,
With the management and stag',
are pow feverrehly preparing for
the Royal's gala opening in the
Coliseum here, November 15.
This years' Royal which will
be officially opened by the. Prime
Mieieter, the Right Heribueable
John G. Dieferibaker, has its its
slogans "Canada'S show window
of ageleultere" and. "shOw,placi•
of champions." Each of Canada's,
ten provinces will be represen-
ted in the 18,000 odd entries.
which will be on display as ex-
hibitors vie .ter the Royal's,
coveted trophies, ribb"ons and
cash ,awards.
The horse show, again promises
to be 'a colourful and exciting
spectacle with, some of the,
world's greatest riders and best.
horses from Great Britain, Ire-
land, the United Statds, Mexico,
Chile, Argentina, end Canada,
participating in the International
Jumping Competitions.
Maurice Francis of Shelburne,
Ontario, will represent this prov-
ince as a candidate in the com-
petition for the T. Eaton Corn-
pany Agricultural Scholarship,
which will be awarded at this
year's Royal. He will compete-
against candidates from all of
Canada's other provinces for a
scholarship ,which provides all
college fees, lodging and board
for a four-year course at any
agricultural• College the winner'
may choose.
Other young agriculturists•
from many parts of, Canada,,
members of 4-H Clubs, , will con-
vene in Toronto from. November
16 to 21 to participate in their
national competitions at the Fair•
and to demonstrate their ability
as judges of livestock, horses,,
grains, seeds, fruits and vege-
tables.
Other, interesting features of
the 1957 Royal, which has been
designated as "International.
Year" include a cooking school,
a wool fashion show, flower
show„ two photographic compe-
titions, a large display of tropi-
cal fish and horse shoe pitching'
competitions.
picks. Serve with chutney dip.
Chutney Dip
1/2 cup finely chopped- chutney
1 six-ounce jar hollandaise
sauce
Mix well.
Wiloiasses Barrel
A Family Stand-by
"Barrel Molaesee" — just the
other day I rieticed this sign in
a country store like the one my
father had in New Hampshire
meny years ago,
It caught MY attention be-
uSe it has been a long time t nn
ce I stopped trying to get the
d of molasses which comes
a barrel Now it comes in
airs or bottles, and it is not the
e.
In, my father's store there was
always a barrel or heephead, of
ft
°lasses and my grandmother
ept a stone jug of Molasses on
and, in her kitehen. When the
molasses was drained out of the
'barrel there was molasses-sugar,
thick and grainy like soft maple
leigari wondeeful to-spread on a
Slice of bread when you Were
a small child, always getting
hungry between meals.
Some of my happiest recol-
lections are of visiting my
grandmother and eating the
good things she used to make in
be old New Hampshire kitchen
with the built-in brick oven,
wites Gertrude S,, Britten in
The Christian. Science Monitor.
Civil-War Days
They used a good deal of mo-
lasses in those after-Civil-War
days, a custom carried over from
the time when they could not
get sugar. Grandmother used
molasses to sweeten her apple
pies, and my father afterward
always wanted his apple pie
sweetened that way.
I can remember that years
later when sugar was plentousex
my mother when making apple
pies for the rest of the family
would make a large turnover.
with unsweetened apples for my
father When it was. baked she
would turn back the top crust
of pastry, mix the apples gen-
erously with molasses, then turn
The crust back over the apples;
and that was Papa's appleepie,
Grandmother also made dried
apples pies sweetened with mo-
lasses These were made from
her own dried applies peeled,
sliced, and hung up on strings
to dry outside the back door.
They would be turned occasion-
ally to get them dried through
evenly, then put in paper bags
and hung up in the attic to keep
until they were needed for pies.
The pies were delicious, the
fruit filling dark red in color.
Sometimes pie would be pet
Into dinner pails when in winter
the men were going•out to work
in the woods and would be gone
all day. For lunch they would
find in their pails a couple of
thick roast pork sandwiches, a.
big piece of dried apple pie, a
hunk of homemade cheese, a
few doughnuts, and some red-
eheeked apples. That would fill
them up until they got home in
time for supper.
For "sauce" to have on hand
In the winter months, Grand-
mother made a kind of barberry
And apple preserve. The bar-
berries which you see on hedges
around dooryards would not
seem to have enough juice in
them to make an appetizing
combination w.it h anything
However, when they were stew,-
ed, sweetened with molasses,
and mixed with apple chunks,
the.result was a richeand highly
flavored concoction which was
really good. At any rate, I liked
it.
Another favorite of mine was
What Grandmother called her
drop cakes. They were made
from a kind of muffin mix, us-
ing rye flour, molasses, butter-
milk, and soda. This was drop-
ped by spoonfuls' into deep fat
and fried. The drop cakes came
Out in, irregular shapes with
plenty of outside crust and were
especially good served with
maple syrup.
Grandmother had her own
special beverage, made from the
keels and crusts of Boston
brown bread. These when left
to steep in water on the back
of the kitchen stove for several
hours produced the bOis for
rich, darh-colored cereal bevcr,
age already sweetened with mee
lasses; and this with, milk in it
pleased the children, too,
With Boston baked beans,
brawn bread; Indian pudding,
corn bread, gingerbread, apple
pan dowdy, pumpkin, pie all
made with molasses—if anyone
did. not like molasses, he was.
out of luck,
Uncle Pousant's
Restaurant.
TJncle Pousant's restaurant
was just around the corner from
our house, on Lexington Avenue
(New York)' and to the right.for
a block and a half. In summer
you couldn't miss it if you fol-
lowed your nose, forethe odor of
cooking spices and shishkebab
greeted you at the corner of
23rd Street and enticed you past
the Florentine Jewelers to the
sign that read: Pousant's Ar-
menian Specalties; and beneath,
in smaller letters, "Pousant Telc-
mekian, Prop." If it was mid-
afternoon, Uncle. Pousant would
be put back in the kitchen,
peeling artichokes, no doubt, or
muttering to, himself about the
price of eggplant as he basted
the' evening's4 Iamb . .
Uncle Pousant's wife, Hadji,
would be setting the tables at
this hour....
If Hadji liked the looks of you
she would waveyou in, after a
furtive glance toward the"kitch-
en, 'since Uncle Pousant consid-
ered it an insult to his profes-
sion to be asked to serve meals
at odd hours, But Uncle Pousant
had sharp ears when he sus-
pected that his principlei were
being challenged.
"Who's there? A derelict?" he
would bellow, not caring wheth-
er or not you understood Ar-
menian.
"Respectable - looking man,
Pousant. Looks hungry. One
slice from the lamb; eh? Puny
fellow, small appetite!"
From the kitchen would come
a tremendous crash. If it sound-
ed to you as though several iron
frying pans were being thrown
from a great height, you would
have judged accurately. When
he was irritated, Uncle Pousant
did exactly this He reached for
the iron frying pans arranged
by size on the shelf above the
stove and, dropped them, one by
one in rapid succession, to the
cement, floor of the kitchen: no
damage to pans or floor... .
If you were of a brave dispo-
sition and .had not by <this time
bolted for the door, Hadji would
seat you at' a table (a tactful
distance from the kitchen), hand
you a menu , and squeeze her
way between tables to the kit-
chen. By the time she disap-
peared you would realize that
the menu was a mere gesture,
for it was printed entirely in
Armenian. .
As the meal was placed be-
- fore you Uncle Pousant would
stand at attention and study
yoer expression carefully. If you
happened to be a dolt, or suffi-
ciently foolhardy to insist a
sandwich was all you wanted,
you would find yourself depart-
ing 'swiftly and unceremoniously
from Pousant's Armenian. Spe-
cialties, leaving the rest of us to
bear the brunt of your tactless-
ness. For the reste of the day,
and 'even the day after, no one
could talk to Uncle Pousant
without running the risk of re-
minding him, no matter how re-
motely, of ingratitude, Ameri-
cans or sandwiches.
Were you to sniff appreciably,
however, when Uncle Pousant
laid the platter before you, he
would return to the kitchen
looking as content as• he ever
could behind those fierce black
moustaches.—From "A Houseful
of Love" by Marjorie Housepian.
When washing a duster, place
one teaspoon of raw linseed oil
or two tablespoons' of erosene in
the last rinse water and hang it
up to dry. The result — a "dust-
less duster".
Cook mushroom stems In tuna
oil until lightly browned. Add
tuna, 11/2 teaspoons chives, may-
onnaise, lemon juice, Tabasco,
and salt; mix well. Brush ,and
saute mushroom caps, then fill
with tuna mixture; sprinkle with
chives. Chill. Makes about three
dozen.
Another favorite at this lunch-
eon were tuna bites with chut-
ney This makes about 31/2
dozen.
Tuna Bites with Chutney. Dip
1 61/2 -ounce can chunk style
tuna
11/2 cups soft bread crumbs
3/4 cup milk
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon finely chopped
onion
3,e; cup finely chopped pimien-
to-stuffed green olives
4 teaspoon salt
Dash pepper
teaspoon Worcestershire
sauce
Fine dry bread crumbs
Combine, tuna, soft bread
crumbs, Milk, Mayonnaise, lem-
on juice, onion, olives, salt, pep-
per and Worcestershire sauce;
mix well. Form- into bite-size
balls. Roll in dry crumbs. Bake
on lightly greased shallow pan
in moderate oven (375° F.)
about 10 minutes. Arrange on
NO REGRETS—With the ruins Of the school as a background..
these eleineniary grade children- enjoy their `.'vacation" play-
ing in the"iaibOlyclid . at 'Hdgb, Minn. The 53-year-old, four-
room brick schoolhouse was totally destroyed by a pre-dawn,
fire. So far none Of 'the
,
93 displaced pupils has expressed any
regrets about the untimely fire.
FROM thA,:teor Settle jiboo- betUric6 bf cuitured pac;rk. roll dowhi
intoca chute tokyo .bay .d.S. Pearl ClUediti• Sara Saiga (Wearing Crown) 'arid the nMittes Pear s"
look The 06114 tontleitered' tad 16W-trade to market, even though their Value is about.
$itt4,60, Were tibilitieti maintain the the. t 'pearl industry...
Buddhist. priests prayed' for the. "eternal .peOtAful rest " of . '43S they dropped into
the d'eep,