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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,