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HomeMy WebLinkAboutThe Brussels Post, 1959-01-15, Page 6Three Minute Eggs In 90 Seconds Ilow do you ba a three-min, ute egg in 90 seconds? Last month a 14-year-old high-school student, 13randa gall Kanegis solved this puzzle in a bona fide scientific paper presented at the American Chemical Society's annual meeting, Last winter Brenda, who does the daily family cooking, an, flounced at breakfast that "we ought to be able to speed things up," Her father, jaince Kanegis, who is head of the chemistry division of the Commerce Dee partment's Office of Technical Services in Washington (and who read her paper at last week's meeting), suggested she try us- ing glycerine since it raises the boiling temperature of water, Brenda plunged into research. She wrote the Glycerine Pro- ducer's Association of America and a host of food industries and found that glycerine had never been tried for quick cook- ing. Searching for a good experi- mental food ("something you can tell is cooked when it is cooked"), she settled on the egg, at first hard-boiled, then scrambled (steam cooked in less than two minutes) and poached, From there she went to potatoes and prunes. In each case the glycerine additive, usually in a ZO per cent solution, cut the cooking time in half. The family found the taste of eggs and po- tatoes unimpaired. The prunes, in fact, were "improved," For the harassed housewife Brenda's experiments may bring no immediate relief — glycerine retails for at least $3 a gallon. "But," her proud father says, "it should have an enormous application in the food process- ing industry." perfect Mtn? Yes, cleanse a man. who collects them. Be tells the story of a woman who was walking with a friend by the River Wey. She took a plant out of the river, remarking: "This is a rare speeimen,71 "It's an put-of-the-way plant," the friend retorted, The brother of Landseer, the famous painter, was asked what he thought of the then new in-. vention of photography, He re- plied; "It's bound to prove a, toe-to-graphic, art, I'm afraid,"• Puns have helped business, In the window of a shop where spectacles were sold appeared this notice: "You cannot be op- timistic with misty optics." Among rivals for the hand of the pretty daughter of a north. of England business magnate was a young footballer. The fa- ther was a keen football fan, so he told the young maw. "Score a couple of goals for the team on Saturday, and then come and see me again," The footballer scored the goals. "Now," said the girl's father to him, "tell me in what respect you differ from the others who seek to marry my daughter?" "That's easily explained," said the young man. "They loved for gold, while I goaled for love." The footballer won his wife and with her a. fortune of R.10,- 000. One of the most important puns over made was used by an English woman taken prisoner by the enemy during the first Afghan War. She was compel-. led to write a note asking the English commander not to come to her rescue.. The commander was a Gen- eral Nott and the pun she made consisted of two words: "Ad- vance, Nott!" The general un- derstpod and acted accordingly. Montreal of future: An impreSsive glimpse into future down-town Montreal is revealed by this view of model of a master plan (left) accepted by Canadian National Rai'- ways recently for the development of its Central Terminal area. Prepared by Webb and Jami) (Canada) Ltd., the master plan covers three blocks- in Montreal's heartland and calls for a 40-storey office building in the shape of a cruciform; a wide plaza with sunken open-air restaurant and a shopping concourse with two levels of parking under- neath; a 15-storey, a 20-storey and a five-storey office building; a block-wide promenade of shops, a theatre and a massive three-storey traneportation centre to integrate rail, bus, air and automobile faeilities. 'rhe plaza area will be called Place Ville Marie to commemorate the first settlement founded on the site of what is now Montreal and this area will be leased to Webb and Knapp (Canada) Ltd. for immediate development. Donald Gordon, presi- dent of the CNR, below right, is shown studying the model with William Zeckcudorf, president of Webb and Knapp (Canada) Ltd, ail Super-Duper Ice-Cream! BIG BIRDIE — There's a big birdielo look at in this giant "camera" at Rimini, Italy. Actually, the novelty attraction is a photographer's shop. The front window looks like a lens and is shut- tered with a "lens cap" at the close of the day. n TA LE T „_ eiamAratiews. HAPPY TALK — France Nuyen, • pretty French-Chinese import to Hollywood, doesn't speak English very well. But her role as Lica in the film version of "South Pacific" doesn't call for it. She does her talking with sultry eyes. Learning she got the part of the "Happy Talk" girl was the happiest talk France ever heard. his local conditions to. find out what to do about ice, Salt can still be had, of course. Recipes for ice cream are ex- tant, You can find them in the old cookbooks, calling for milk and cream and fruits and eggs and various items long neglected in this field, with no mention of wind, fluff, and foam at all, In a project of this kind, exe pease is no object, so I can tell you that freezers with electric motors on them are available. Those who remember how the crank had to he churned on the back steps, until your eyes were popped out like cucumbers, may have an ingrown opinion that no ice cream is worth repeating that labor. But if you go to al- most any hardware store, you will find the man has some mo- tor-driven freezers out back, or upstairs, that he bought on the change of the tide He thought the motor was going to be pope ular, but just as he thought so the ice-cream era ended. You can make him a small offer and attain an electric freezer almost at once, I did. He said, "What're you going to do with it?" and when I told him I planned to make some ice cream he invited himself to the event, On the other hand, I am not so sure ice cream ,today, isn't worth any amount of work. Comes to mind the old-time pic- ture of the contest on those back steps—the little freezer twisting from torque when the cream begins to harden, and the steps all wet from salt water coming out of the little hole, and the frantic call for somebody to come with a towel and hold the top down. The towel, because the top is cold. Then the wrest- ling with the thing, and the decision „finally that it has hard- ened enough. "Don't get any salt in it!" was always said when the top was lifted off. Even then came the work of cleaning up the handle and crank and gears, for salt is cor- rosive and the rig must be kept ready for the next time. Where do you dump the salt? (Old- time Maine poachers carried it to a secret place up in the woods, naturally.) It would erase unwanted weeds in the driveway. Frugal folks knew you could dry it out and use it some more. Our ice cream, at the family picnic, proved my contentions are correct. We had three gal- lons ready—vanilla, chocolate, and strawberry, with everybody taking some of each. They pleaned us out. They talked about it. They all said, "There— that's ice cream!" — By John Gould in. The Christian Science Monitor. smooth. Add yeast, then another cup of flour. Beat well. Fold in beaten egg whites. Add rest of flour. Knead dough until it is satiny. Let dough rise in a warmed bowl in a warm place until it is doubled in bulk—about 11/2 hours. Punch down, then let rise again until doubled in bulk. Knead, then let rest 10 minutes. Divide dough in half, Roll each in a 9-inch circle. Cut into 12 pie-shaped wedges. Starting at wide end, roll each like a jelly roll. Curve 'each into a crescent shape and place on buittered baking sheet. Brush With milk. Sprinkle with grated cheese. Cover with waxed paper and a towel. Let rise until doubled in bulk. Bake in a very hot oven of 450 degrees for 10 to 12 minutes —place a shallow pan of boil- ing water on rack underneath cheese sticks. Long Tickets Famous Puns Critics of the pun have called it the lowest form of wit, but some of our greatest writers have used them brilliantly. Charles Lamb, the essayist, once spoke of a very stern tax collector. "His name is Winter, but his methods are summary," he punned. Another famous man who loved a joke-, Theodore Hook, once boasted that he could make a pun on any subject. "Make one about the king," challenged someone. "The king is no subject," was Hook's witty reply. Is there such a thing as a LAST OF THE INCAS—011antay .Suarez adds incongruous Inca touch to his ,Ivy League surroundings of Columbia University. The 21-year-old native of Peru, whose full name is 011antay Suarez y Sahuraura Tito Atauchi Yaurak de Arissa Ttito Con- demayta, Inca XXVI, is the last male descendant of the ancient Incas who once ruled Peru., The "kippo," or knotted rope he's holding is used by Indians of , the country. Keep all fresh, cured, and cooked meat in the refrigerator at 33 to 45* F., and use as soon after purchase as possible. Store all meats in coldest part of re- frigerator or in meat compart- t. rneFilrsh and cured meat in market, paper should. be re- wrapped loosely in waxed pa- per, aluminum foil, or clean market paper to allow a circu- lation of air to dry surface par- tially. Fresh meat prepackaged by meat dealer should have wrapper loosened before plac- ing in refrigerator. Cured or smoked meat and sausage pre- packaged by meat packer can be stored in the refrigerator in the original package. Vacuum packed meats should be stored without breaking the vacuum. When once opened, treat as meat prepackaged by meat dealer. Meats for freezer should be wrapped tightly in freezer wrap- ping material, frozen as quickly as possible, and kept at 0° F. or colder, The ice cube sections of some refrigerators are not cold enough for quick freezing. Smoked and. salted meats may develop rancidity if frozen over one month. * * * CHEESE AND DATE LOAF al cup boiling water V2 pound dates, finely cut (114 cups) 2 tablespoons butter 1% cups sifted bread (all pur- pose) flour 1 teaspoon baking soda 1% teaspoon salt % cup sugar 1 egg, beaten 1 cup grated cheddar cheese 1 cup chopped nuts Line bottom of loaf pan with waxed paper. Grease paper and sides of pan. Heat oven to 325 degrees. Pour boiling water over dates and butter. Let stand 5 minutes. Sift dry ingredients into mix- ing bowl, Add date mixture, beaten egg, cheese and nuts. Mix until just blended. Spread in prepared pan. Let stand 20 minutes, then bake'in a slow oven for '50 to 60 minutes. ,, 4, * CHEESE DObGIINUTS 45e cups sifted bread (all pur- pose) &our 4 teaspoons baking powder % teaspoon salt a/t cup sugar 4 teaspoon cinnamon eh teaspoon nutmeg 2 cups grated cheddar cheese 2 eggs, beaten 1 cup milk Sift together into mixing .bowl the flour, baking powder, salt, sugar, cinnamon and .nutmeg Add cheese. Combine eggs and milk and add to dry ingredients. Roll to 1/4 inch thickness. Cut with doughnut Mater. Pry iii deep fat of 375 degrees teeripera- tore until lightly browned. Drain on brown paper or pa- per towel: Dust with eugar, * , * etittst STICKS package dt7 yeast dip lukeieatetri water 1 tablespoon sugar li teaspoen salt Z tablespoons Caraway seed tebleepocitie softened butter 4 to 4% cups sifted bread fail purpose) tone 2 egg whites, beaten. M ilk •a GliA Cheddar elidee Soften yeast as directed on package. Mixing bowl, itt Combine water, sur, Salt, caraway seed and butte r Add 1 cup flour, Beat until, Are Our Colleges Too Cheap ? Predictions of college enroll- ments within the next few years go up and up. They would seem fantastic were not the facts to support them plain for all to see. And if we are to continue to assume — as we believe we should — that college education at public expense for any who aspire to it is a valuable contri- bution but not an essential obli- gation of government, the prob- lem of financing seems awe- some. Should the nation turn the clock back a century or more and take the position that col- lege is for those who can afford to pay the full cost of their education or who can find pros- perous relatives or friends to help them? Aside from the dif- ficulty of turning back also the thinking of a whole nation which has come to accept that in varying degrees, education is a social as well as an individual responsibility — could a demo- cratic nation afford to make wealth the primary criterion of selection for college? Has private beneficence to- ward the colleges been exhaust- ed? No. But it is being strained. Contributions from business in particular have reached heights unimaginable a few years ago. More alumni give more. So do generous nonalumni. And the biggest source of private gifts of all — college faculties — can hardly be asked to dig deeper or it will dry up through the sheer necessities of the teachers. For they are contributing more be- cause of the salaries they don't get by sticking by their profes- sion. than, all other nongovern- mental givers combined. In his arctile "Colleges Are Too Cheap," appearing in a re- cent Fortune magazine, Herbert Solow takes account of these fac- tors. And he suggests that the problem be approached increas- ingly from the side of choosing the student sincere be his ambi- tion for higher education and equipped to benefit from it and then helping him pay some- thing like his -full fare. And he suggests new credit institutions as the means — to make loans whidh ore to be paid back after graduation and either reduced or forgiven if the recipient devotes himself. socially valuable but poorly p professions. Amohg$oiher merits, Stich a plan wallet place society's res- ponsibility in a clearer light— to help those who show promise Of helping society., An Editorial in 'The Christian Science Mont, tor.• This is not necessarily for tasting aspersions, althongh I ai the leading aspersion caster ai my precinct, but is more properly a matter of letting the chips fall if the shoe fits, You see, our vacation had more mileage in it than corn- raon, and there isn't much you can do while driving along, so we fell into the custom of pat- enfzing almost all the slope- roofed, white-painted, sign-cov- ered, roadside holler-through-.a- window refreshment stands that contrive to look just like the next one and dispense an al- leged ice cream I do not know the exact nature of the product they put out, but I know that alter sampling the kinds for Several thousands of miles r arrived home wishing for an ice cream. My companions on this safari had the same idea, so we made some and found it good. As I say, I am not casting aspersions, but I know what I know. It is almost alarming, the way these places have played around with their names. You may, from the confines of your own neigh- borhood, know the essential differences between a Chilly Flip and a King Delight—but after you have ranged touristwise past the manifold vagaries and variations of King, Queen, Cream, Whip, Freeze, Joy, etc..; you will have loot all such sense of distinction, and you will End yourself pulling up at the next one on the right without paying too much attention to the name. I can report that after so many of them they get to look and taste alike; that the architecture, machines, signs, and even the girls behind the screens, as- sume a sameness in which only the most blatant deviation gains your notice—such as one sign which said: Awful! Awful! Awful! Awful Good! Awful Big! Awful Fa,ncyl Non Fattening! Our conclusion, in general, was that as soon as we got home we would make some real ice cream; that the present popu- larity of the roadside substitute derives mainly from the mon- otony of travel; and that what they have done with ingredients is amazing and remarkable. In short, after we had stopped at several, our attitude then took on a spirit of research, and we gathered enough data to com- plete a scrolarly thesis if some university cares to make us an offer. I might add that we had a double-decker awful, and drove away thoughtfully. Now, you will have noticed that in all the aspersion casting I do, I invariably include con- structive suggestions, and in this instance I advocate a re- turn to the old-fashioned home- model ice-cream freezer. The monumental enjoyment with which our family and guests tackled our ice cream last Sun- day, when we held our annual home-coming and Pea Festival, Is a significant emotion and in- dicates that I am sufficiently right to be heard. Times have changed, and the ice man is with the dodo and Tyre. We used to be able to get a 25-cent-piece set off in the washtub. This time we had to fill three flaring pans with water and put them in the home freez- er overnight, and we pieced out with cubes from the refrigera- tor. One will have to explore le Imagine a travel ticket 25 ft. long. You'd think it would be rather cumbersome on the jour- ney, but one that size was re- cently issued by a Japanese travel agnecy for a passenger who was flying from Tokyo to the United States by way of seventy-four cities in Asia, Aus- tralia, South Africa and Europe. An even longer ticket was is- sued last year by an Australian agency to cover travel on twen- ty-nine airlines and visits to 105 cities in thirty-three countries. It was 33 feet long — a record. What is believed to be the longest railway ticket in the world was issued by the Penn- sylvanian Line in Washington. It was 9 feet 7% inches long and entitled the purchaser to travel over twenty-eight differ- ent railways. . .... WHERE Aitt THEY ALL GOING?—Those autos dusting along intercity highways—evee. wonder Where they're Oil gOingl The J.S, Census Bureau tried to satisfy this curiosity With' a survey. They found 48 million trips token in the first 15 weeks of 19574 b'estitiallant appear let the 't hart above', Tb bir ateitMted. tie "f tip"e journey hivalvect an Overnight Mop, ocvoy home or WO' traveled in arie- day. ti