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HomeMy WebLinkAboutThe Brussels Post, 1958-12-31, Page 2Thirty-Five Cent Boiled Dinners Latest Fashions For Your Pooch! Great Days of The Strolling Player rn",rama-", DEATH, CAME TO, SCHOOL — This was the scene as firemen removed'injured and -dead from• Our' Lady of the Angels parr): chial school, in Chicago, III., in wake of one of the worst school fires on record. The toll: at least 87 children dead, plus three nuns of the. Sisters' of Charity of the Blessed Virgin, who died with their pupils. The eighteenth century was the hey-day of the strolling player, In no, other age wore pro, vincial, performances so frequent and widespread. One writer has estimated that ihdre were thous- ands of actors, roaming the land. A true representative of them,. TOtr3r Aston, claimed that him company was as well-known throughout Great Britain as the post-horse. There is no one reason which can account for this expansion of numbers. The Licensing Act of 1737 drove many players from London but there is plenty Of evidence to prove' that many of them went no further than the outskirts of the city. If they were forbidden to act for reward in any theatres but Drury Lane and Covent Garden, they could al- way perform for nothing, and charge for something else. Foote made his audience pay for a 'Dish of Tea; Aston exhibited his talent to anyone who would buy toothpicks, , . A better reason for the gradual increase of numbers in the prov- inces is to be found in the im- proved status which, the actor began to enjoy, • , The stroller had to be able to take part in every kind of enter- tainment, tragedy, comedy, opera and pantomime„ He was expect- ed to be a good singer, dancer and swordsman, and if he could prompt or play the fiddle, so much the better, This tradition persisted in the nineteeeth cen- tury and Edmund Kean made his reputation in the provinces as much with his prodigious leap in Harlequin as with his por- trayal of Richard III or Shylock, If the company were good, their acting might be almost up to London standards and their Mr. R100141'4 "they lend to splinter. Our dogs aren't used to them," Mr, 'Richman is _dead set an. safety, Salts wouldn't think of selling a woman's necklace ,at the dog counter, "We have spe- cial ones, smoothed around the edges so the dogs won't catch their hair in the setting." For the dog that rides in open pars there is a pair of motoring goggles, personally designed by Mr, Richman, writes Frederick. W, Roevekamp in The Christ- ion Science Monitor, Born in Vienna, Mr, Richman grew up among six dogs and. several horses et home, None were dressed except in ordinary collars. In the United. States, he, gave up a stage career to enter the dog fashion world. He has been an outstanding success, Although competition in do haute couture is sharp, few if any of his competitors take their business as seriously as Mr, Richman. Dogs pretty much shape his life. He writes to them on birth- days and the major holidays, he return he gets autographed photos. He is perhaps the most sought after dog-party guest in town., "Some of these dog parties you must see to believe At one birthday party I went to the other day, the lights were turned out and we all sang 'Happy Birthday to You,' "And the birthday child, that is birthday dog, who was the belle of the ball, went around getting pats. And then she went to open her packages, That's why we gift wrap everything on request. "Well, ,you should have seen those fabulous presents —every- thing from a diamond necktiee to an ermine collar to 'gift cer- tificates and even stocks and bonds." Some of Mr. Itichman's corn- Petitors think things are going a bit far. Said British-born Ken. Egger, salesmen , at Abercomb.i. & Fitch. Company: "In England, we just take the dog for a brisk walk. They don't• need any coat. But then those' heated apartments in New York you know. Well, you've got to take it with a grain of salt, I'd say." 2 cups boiling water 1 tsp. salt UP. PON* 1 tbsp.. prepared mustard 1 tbsp. lemon Juice 1 tsp. Worcestershire sauce "How did you do at school to-day, Tommy?" asked a, school- boy's mother. "All right," was the answer. "Teacher said I was a regular little. beaver." "She did?" exclaimed the pat- ent proudly. "That goes to show what a hard worker you are." "We-l-le not exactly," said the boy. "It was really for chewing my pencil." Looking for for something special your dog? Saks Fifth. Avenue has A space It's made of silver lame, with a plastic bubble for the head, aft, and wriggly antennas fore and "Ncooutrhsie, explainsserious technically, ri hnr of men, head of Sak's dog toggery, "Just a conversation piece." Actualty, the space suit is for the dog that has everything. That means only for a small circle of dogs, to be accurate about it, for to have everything isn't easy for a dog in New York, First of all, there is the long regular line of furnishings every well-dressed dog should have— coats (from simple woolens to $375 minks) with matching berets, suits, dresses, snowsuits, bathrobes or after grooming, and pyjamas. For owners not fully aware of the wide range of dog fashions, here's a hint from Mr. Richman on how to avoid being caught in the wrong outfit: "For the morning constitu- tional, we recommend just a sweater with matching' cap — blue and visored for the boys, jewelled for, the girls. "For noontime shopping the thing,to wear is a little 'tailored coat, matched to the mistress's wardrobe, For late afternoon, there is a sweeping choice of.' cocktail coats, of course. "In the evening for going out it's either' tails or tuxedo for the, boys and, sequin coats for the girls, with some nice jewelry. One of our popular items in dog -jewelry, is a rhinestone. tiara. It can be worn by- either- boy' or girl, I dare say. "Dogs' tastes, like men's, vary But, it's, usually determined by the oWner'se In fact, if the owner is fashion conscious, the dog is almost certain to be fashion conscioue. At times we just take one look et the dog and we can tell"what the owner is like. , "If the dog 'is extremely shy, you can be pretty. certain' the owner is„too: except that he can hide it and, the dog can't.'„ Tohelease 'the highly 'developed ,nose of dogs, ,Mr. Richman: has clevelopidhis own line of canine cologne,' "It's called 'Faithfully Yours,' he. said, with a gentle blush, oft pridee, "it comes in .two kinde, 'rugged masculine scent for the eboys, sweet and dainty for the t For other 'seasonal giving, there is a Christmas. stocking , with gaily colored 'bones. 'Made of latex. We try to get away from rubber. It hurts the teeth." What about• actual bones? "Out' of the question," said costs about as much on either side of the tracks, if You can find a decent piece of Corned. beef to, begin. with. It is a fallacy of modern times when we are taught that old-time kitchen affairs were al- ways laborious, The patent mix in its airtight package, coming for the express PUrpose of lightening Mother's chores, is actually a partial hoax, for Me- ther's chores were not always that heavy. Most of the good things Were not only cheap, but they were quick and easy to make, and I can recall many a conversation over recipes that began, "Oh, it's easy enough to make „ ," Grandmother wasn't altogether a slave in chains, and she knew a shortcut or two, It has always amused me that the professional bakers took bread out of the home, liberat- ing womankind, and then after a full circle brought back the half-baked biscuit. You have to go to the store, stand in line to :Day, come home again, and then finish baking the product you bought so you wouldn't have to bake, ' All this takes five or six times the effort and duration that Grandmaw spent on the hatch of sal'ratus biscuits — particularly when you stop and reflect that Grandmaw didn't go to the stora at all,' ever, for such staples as the place needed. Of course, you can emphasize the amusement values of going to town, which Grandmaw didn't have, but you must also figure in the cost — and it's cost we're considering. There was some kind of an anti- American attitude in those days which, believed in. saving. money.' There was some kind of a pudding made with skimmed milk and things in a flat pan, and I don't remember that anything ever pleased me more than that did. It cost about ten cents an acre, and the labor involved in making it was incidental.. But on' the end of a large supper, this pudding was a monumental ex- perience, and there is nothing' — no, nothing — in modern af- fairs than can approach it. It was manufactured so that the ingredieats, all of them cheap, were disguised, and,I have no knowledge of what te pudding came from. I just know it was good. And it was cheap enough so we could have it about any time we wanted to. Today, no doubt, that same pudding would run into real money. What America needs is a cheap meal. Not just an inexpensive one, but, a meal that not only comes in the lower figutes but has all thsoe old-day qualities. of gOod, rich hearty, family thoroughness. Something like a boiled dinner at 35c, again, with $35 worth of flannel hash as a leftover, This is a crazy thesis, but it's true, true, true. By John Gould in The Christian Science Monitor. It has just =erred to me With something of •great sur, prise that cookery, or whatever is left of it, has lost, its ingre- dient which may be called °cheapness," Cheapness, as used this Connection, has no bear- ing on quality, and is not meant to be a slur, Cheapness had brly to do with the Pal.Cei now balled consumer cost, and it was entirely possible for an entire meal to be served to a family of fourteen, and the hired man, for 35c. Those days are, you see, gone forever, It was possible for a good cook to feed her family the kind of things that stir up fond memories and tears of gratitude in later times, and do it without handling so much money that the Federal Bank was embar- rassed. There were cheap meals that will be remembered more than the famous Roman orgies, but the sterling area never knew they got. et. The other day a neighbor went to the store here and bought a small chunk, or junk, it corned beef, with which to lay down the• broad pattern of * boiled dinner and it cost her 413.45. By the time she invested in the other things to accompany this major expense, she had put her family budget on the brink of financial disaster. She ate sparingly, and did not rightly enjoy , it. This fiscal fact, stated so swiftly above, is about as severe an indictment against our social and political system as you can muster. The boiled dinner, be- sides being a gustatory maneu- ver of extreme magnificence used to be something you could tackle with the most stringent monetary, status. It was not a major economic event. Corned beef did not imply, the choicest cuts nearest the apex or zenith. It was wholesome and nutritious, but not high society. And it was .most of all, symbolic, Fessential, yes, but indicative. It was the starting point, the fundamental beginning. Around it -you erected an opulence. of carrots, potatoes, cabbage, tur- nips, beets, etc., until the pot was filled. The corned beef, it- self, was nothing, more than the atterition-arresting chord that commences a symphony. And the way things operated you had the whole luscious commingling without too 'much expense, You could, visit the gold and ivory mansions of the rich, and sit with them amongst damask and mahogany, waited on by liv- eried servants, and partake of their silken Sarmacands with- out feeling they ate any better than you did. There wouldn't be a thing their millions calla as- semble that would do the cul- inary job of a small piece of brisket and a peck of assorted vegetables. Furthermore, they might dine on hummingbird giblets day after day, and they would never get the next-day bonus of flan- nel hash. If you'xe going to have flannel hash, you've got to start with a boiled dinner, and there you are. It is interesting to remember that, on occasion, the best of Blue Book families would draw the curtains and have a boiled dinner. They did not do this be- cause it was cheap — they did It because it was good. They might have had any exotic fare they pleased,, but they liked corned beef and cabbage, We have now reached an economic plateau where a boiled dinner Designed To Please The Masculine Eye • — Shirts . For Dad 'n' Son The Smile Habit PUMP DE LUXE — 'Chalmer Lovdahl, draws water at 110 degrees Fahrenheit from this well. The water started hotting up last fall. Illinois water ex- perts offer no explanation for the phenomenon, but they do discount the possibility that Lavdahlis farm is sitting on top of a volcano-to-be. best actors leaving soon for em- ployment at the Patent Houses, Their dresses too, could be of fine quality. It is often said that Woffington and Mrs, Bellamy wore royal dresses in some of their metropolitan parts, The Bath strolling company could equal this and, as early as 1733, advertised that they would ap- pear in 'four suits of men's cloaths and three women's, left" off by the Royal „ They wandered about the country, either riding on their wagons with the scenery or walk- ing ..and carrying it on their backs. Any town that was cele- brating a fair, mart-day, horse- race of cock-fight, could expect them, Their drum would beat; they would hand out their bills, They had a Score of famous tra- gedies more or less at their tongues' ends. They would butch- er any play to order, Tony Aston himself was ready for any part from Hob to Hamlet and his quaint enthusiasm is typical of the stroller. The history of their fortunes is in many mrays, an epitome of the changes in taste and interest iti their day, 'Will you see the players well be- stowed? nO you hear, let thern be Used; for they are the alestreete arid brief chronicles of the Fret "The English Theatre in Wales,” by Cecil Price, he Saut livers in butter, then chop finely. Cut ham into small pieces and add to liver with herbs and sea- sonings. Pound veal so that slices are very thin, and spread each slice of veal with liver-ham mixture. Roll and secure with toothpicks, Melt 1 tbsp, of butter in skil- let and add veal rolls, cooking till meat is browned all over. Sprinkle flour over butter in pan, add consomme and cook till liquid has nearly evaporated. Add a little water to this pan gravy, arrange, veal rolls on toast squares and pour gravy over them. (Serves 6,) Saute bacon till crisp and drain on paper towel, Saute liver in a combination of bacon fat and butter. Serve livet and bacon together. Saute liver over high heat in butter, Keep warm in the oven. Add 1 tsp, dry mustard and i. tbsp. Worcestershire sauce to pan In which liver was cooked:' pinta over liver died serve stit and cook for a few minutes, diately. Garnish cooked liver with Onions which have been sauteed gently In butter. * JELLIED TO14011111 beef tongue tbs0.- S ass* told No Matter what his'age, every male cherishes a secret yearn- ing to own a wardrobe of custom-Made shirts. • Thanks to our new easier to cut and sew Printed. Patterns, it's simple (and fhb) to make this masculine dreatie come true, Printed Patterns 4565 for Men and 4735 for boys can be used for sport or dress shirts depending on the fabric you choose. For casual Weer, We suggest cotton, flannel, rayon, or foulard in paiS= ley,-bright solids, stripes; or plaids, For dress shirts, choose classic dOkaeiti cloth, fine stripes or' white-on-white designs. If a light Weight jaeketeie his order for spring, a wool plaid is soft,'warm and faShion-bright. Petterti 4555 is available in Men's 'Sizes Small (14, 141,10;. Medium (15, 151/2 )', Large (16, 1.64). Pattern 4786 'is available in Boy's Sizes 4,, 6, 8, 10; 12', Send FORTY CENTS (400 (stamps 'cannot be acceotek use postal note for so' IF) for this pattern,. Plc.ase print pli;bly ttiC.,StAl12i,;.„,4 NV14011111.. Sei d the 6-it:A' to. ANilt ADAMS. tex Eighteenth 'Ste New Torcritoi Oat Call Me Mister? Should the habit of addressing men 'as "Esquire" on envelopes be abolished? Yes, say critics of the custom in pleading for a plain "Mister" for every man. They declare that the title of "EsqUire" has lost much of its original valise through indiscrim- inate use and that When We Write to a man and address him as "John Jones, Esq." we ate in- dulging in meaningless flattery,. In olden days an "Esquire" was a candidate for knighthood and,, 'virtually; a knight's apprentice• and servant. He was the arms- 'bearer of the knight he f011OW- ed. In a Strict Social Sense, say students of heraldry, he man IS an "t§t1hire Who does hOt in, beta, a ,coat of ratans. Nearly' a century, ago,in 1859, a man who wanted to take out a life insurance policy deeetibed, himself on the proposal form' as "Esquire" after his name and h g i aVe w h a i sc hhish a a d d W ress thheen manson. O it 'chanced that he tarried on business aS a Shopkeeper in it nearby tedeeni, Orr hia death, tha inisidattee company Bought to evade paY.a *tent On the gedurid that the deiekiptibii was nifileaditig, The Sethi over'-ruled their Objection, It has been said that it takes 65 muscles to make a frown but only 13 for a smile. Yet it seems that a great many people make a habit of looking glum. Granted that all of us have our troubles — but why should we post .a public notice about them? It isn't pleasant for others to look at and it doesn't lessen our problems one bit. On the other hand, the persistent effort to at least- "think a smile" will help not only to brighten the face but brighten the heart — and the heart of the other fel- low, as well. —Concord (Calif.) Transcript "SO `stifferfeit nithgess tient"' sympathied a helpfUl ,friend... "Well, what could be better than drinking a pint bi: warm `Water after every Meal?" "ledieestiohl"' Wee the em- thartle t CHERiJ trOtif rowe iiedtind from floihfb. le one. of three!children:selected to fhia March of DiMei. shOwtritiftiiiitt.vitn, the Cherub Pupil Of the Covenant tirilfed Prethyterinti-Chwtlii Oklahoma', • Cu,.. ',TABLE I g dam Andrews. Cook tongue,' skin and cool, Whole .Tongue. Skin and .cool. :Sprinkle gelatin. on cold "water and dissolve in t boiling water: Add. salt, pepper, Mustard, lemon juice and , Worcestershire sauce. ' Chill until almopt set and field in 2 .cupa cooked-tongue, cut up :or sliced. Pour. into greased '81/2 et 4 1/2-x 2 1/2 -inch loaf pan. • Chill untiltfirm: Unniould and slice. VEAL AND CHICKEN .LIVER 12 ,ciiicken livers 2 tbsp. Initter 2 sliceS:cooked 1 tsp. parsley chopped IA tsp. sagnot: tarragon Salt and .pppper 1 1/2 lbs. veal cutlet slices (boned) 1 tbsp, butter 1 to' 2 tsp:, flour 1h:cup consomme 6 slices crisp toast BEEF KIDNEYS 8 to 4 beef 'kidneys Flour Salt and pepper Paprika 3 tbsp. butter' 1/2 cup onions, chopped 1/2 cup greeniSeppers,,choppcd 1 small can: tomato Juice or puree , V) cup consomme Pinch of thynie Wash kidneys, remove • mems braise and -cut into small cubes or slices., Dip pieces -of kidney . in' flour that has been. mixed with s•alt pepper arid paprika: Saute light- ltr in butter with: onions. and green peppers .for 4 tot.5 minutes. Add tomato juice or'puree,ande consomme,. (Use a bouillon cube or meat extract if desired.) Add, thyme and . taste for sea- soning. Cover and simmer about 25 minutes. Thicken gravy with flour. SerVe with mashed potatoes and a green vegetable. * • * CALF'S BRAINS 2 pairs calf's brains 3 to 4. tbsp. butter Salt and pepper et() taste) Juice of 14,, lemon Chopped parsely or chives 4 tbsp, butter 2 tbsp. capers (optional) Wash, brains, remove mem- brane and dry in, clean towel. Brown brains in 3 to 4 tbsp. butter over high heat and sprin- kle with salt and pepper. Re- duce to simmer and cook gently for 18 to 20 minutes. Sprinkle with lemon juice, parsley or chives and keep warm, Spoon drippings from pan over brains. Brown 4 tbsp. butter in an- other pan, add capers and pour over the brains, Dp not burn the butter but merely browh it well. (Serves 4.) * CALF'S LIVER 1/2 lb. liver per person Flour Butter Salt and pepper (to taste) Dredge liver slices (they should be very thin) with flour. Saute lightly in. butter. Turn and brown quickly, Season with salt and pepper, Liver should be pink in the cen- tre, but some prefer it well done. VARIATIONS 4555 t-14-141h I. 'Pvt-16=-Vh 16 .,161/2