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HomeMy WebLinkAboutThe Brussels Post, 1959-02-05, Page 6Eating "High. On The Hog" Meat Market Celebrates individual aclected, prime larded. Wins of beef roasted and served: in natural juices with julienne of' potatoes and truffles, sauteed, in sweet butter, Companions to these were young fresh string beans served with butter, Delight was expressed, by the gourmets for the next course Le Frontage de Erie Bseorte — French cheese chosen for its icate quality and accompanied on a separate service with 130» glen endive, .Romaine dressing artfully combining fresh lemon juice, olive oil and garlic, The grand finale to the 20th dinner --• La Bothbe Qlecee Sure prise — was prepared by the hotel's ice cream chef, Alfredo Benedetti, in the form of watermelon. Green on the out- side, red inside, complete with seeds, garnished with fresh rasp- berry sauce — the ice bomb was served after an illuminated par- ade with fancy petit fours in a harlequinade of colors, Show Folks Defy Superstition POSTER BOY — Jeffrey Reil, 11, displays some of his ship models. A few weeks ago the shy, diffident youngster was chosen as one of the three poster children representing "Three Faces of Crippling". The previously lonely, quiet boy has be- come a celebrity and is now more enthused and excited about life than he has ever been. ' fILE TM. 01 eitme Andoews. Defying the greatest of all superstitious omens, the Cana- dian National Sportsmen's Show, which in the past decade has developed into the best spring- time* exhibition on this contin- ent, will ring up the curtain on its 1959 presentation in the Coliseum, Toronto, on Friday, March 13, it was announced to- day by Frank H. Kortright, president. "We have no qualms, what- soever, about opening on a day which many people consider un- lucky," Mr. Kortright said. I am convinced our 1959 production will far surpass any of our pre- vious efforts. Profits from this big extravaganza will again be used to carry on a varied pro- gram to conserve our natural resources of forest, field and stream," he pointed out. Among the many features of the 1959 Canadian National Sportsmen's Show will be Can- ada's largest boat and marine show, outboard racing with miniature boats and three_ clog shows,. In addition, there will be bowling competitions, a sports demonstration area, demonstra- tions ofefancy and trick ice skat- ing, a casting pool, a fashion show..end a variety of other features.. Greater Boston gourmets, 100 Strong, paid signal and epicu- rean honor recently to the world- renowned French chef, August scoffier, The 20th annual dinner of the Boston Chapter, Les ATMs d'Es- coffier, was held at the Statler Hilton Hotel. D. Bert Stanbro, general manager was chairman of the "Bonne Douche," and the grand ballroom, with its six- foot-wide, fruit-laden tables ar- ranged in a huge "V" was flank- ed on floor and stage • with a colourful floral display, topped with a lighted bubbling fountain. . The four-hour, 10-course din- ner was preceded by the tradi- tional assortment of hot and cold hors d'oeuvres, prepared by Vasil. Kar'oli, the hotel's chef de cui- sine; Albert Baumli, maitre d'hotel; and James F. Gaffney, executive steward. A pedestaled tallow statue of Escoffier was flanked with a dozen white - capped chefs who held forth over such delicacies as caviar in ice bowls served with ground prime beef and blinis; frogs legs, Meuniere; bak- ed stuffed snails in their golden brown shells; smoked salmon and sturgeon; and a hundred or more rare canepes. Regular attendants at Escoffier dinners were instantly aware of the marked simplicity yet ornate array of hors d'ouvres and wisely partook sparingly knowing full what was in store for them later. The dinner opened' with L'Elixer de Volaille — described by gourmet Harold Dolby as "a rich essence of chicken .. . care- fully prepared and complement- ed with angel hair (fine vermi- celli) and served with cheese straws." ' Then, from the cold, clear waters of Massachusett's North Shore came Le Crabe Exquis — lumps of crab meat blended with anchovy paste and shallots, re- stuffed in the shells and baked to a golden brown — served on a bed of rock salt — and with watercress rolled in wafer-thin 'slices of white and brown bread, An• apple sherbet course whet- ted appetites' for Les Cailles Richelieu, a brace of white-meat quails, masterfully cooked and prepared in a toast casserole garnished with' julienne of celery, and served with Italian finocci, or' anise, braised in veal stock, writes Everett M. Smith in The - Christian Science Monitor. Then, with most diners already well satisfied, there came the main course — Contrefilet de Boeuf Pique au jus Nature' — Historic Smithfield, which Britain's butchers claim• is the world's mightiest and most in- teresting meat market, quietly celebrated its ninetieth birthday recently,. ° It was in 1868 that the market in the form we know it today first opened for business, al- though for hundreds of years be- fore that it has been a live cat- tle market. Roasted barons of beef were cut and served to 1,20Q guests at tables set up in the roadway after the Lord Mayor had per- formed the opening ceremony. In the days of chivalry this huge square not far from St. Paul's Cathedral was known as Smooth Field, where knights jousted . . "their horses being led out on silver chains by lovely damsels." Later, Smithfield became the place where forty-three religious martyrs were burned to death in the unhappy days of "Bloody Mary." But her reign was short and Smithfield afterwards be- came the site of the annual Bartholomew Fair where Lon- doners flocked annually for cen- turies to make merry. This carnival with its wild beast shows, its plays, its Fat Lady, acrobats, mummers, dan- cers and the like, even attracted fashionable society, some of whom were knocked on the head and robbed after dark. legs which slotted perfectly into the tops of the plastic legs, grew hard and no longer hurt when she brought her B stone to bear on them, First she experimented with using only one crutch. By April she was getting around withotit crutches and, going out alone—in spite of her mother's protests-- to cinemas and to watch other• young people dance. No one ever dreamed that the lonely girl sitting, out every dance was none other than Anna Mariani, whose name because of her couragehad become a house- hold word in Italy, When men asked her to dance she politely refused, saying that she was not feeling well, "My greatest thrill," ballerina Anee..seid recently, "came one evening last week when I went out to go alone to a theatre. I walked along the street, looking in shcp windows, when three young men passed. me. I took scant notice of them — but they had gone only a few paces when a loud whistle echoed behind me. "I glanced over my shoulder to see that they were looking at me! I thought at first that there was some other girl, but I was the only girl in that part of the street." Anna ignored the whistle, but it filled.her with joy. The men had not noticed that she was wearing artificial legs! She thought: "If I can walk almost naturally—surely I could dance again?" Anna contacted, again secretly, her old friend and ballerina teacher, Carlo Carenni, a master tutor of ballerinas in Italy. Carlo, who of course knew all about her case, but was not aware that Anna was getting around on plastic legs—so care- fuly was her secret kept—hur- ried to her home and was in- vited in by her mother. 1. Anna was sitting on a couch when he entered. "Carlo," she said, "I want to dance again." The tutor stared at her and his gaze dropped to the rug which covered her legs. "Dance again?" he repeated incredulously, "But—" "I want to dance again—oh, I know I can never be a baller- ina, but I am young and I want to live again, Look!" Anna stood up and the rug dropped away. She walked across the room while Carlo stared in amazement,, then she made a few dancing movements with her legs. "I am still a little unsteady trying to dance," she said, "but with a little help I will manage." Carlo Carenni jumped up, his face aglow as he gripped the girls arms. "Anna, you are the ,greatest girl in the world!" he cried ecstatically. "And I am going to help you dance again." That was a short time ago. Today, Anna is fast learning how to dance on her plastic legs. She is learning slowly, like a child learning to walk, but the news that the Italian ballerina is not only walking again but dancing as well has electrified the world. She has brought new hope to millions of people who suffer from afflictions not half so bad as hers, SMALL. FRY In New Iberia, La., state game agents donated to public school luechrooms four tons of confis- cated undersized shrimp. Ballerina Dances On Glass Legs ""Be Carefull" called her Mother es beautiful 23-yearseld Anna fariani rushed Out of the house towards the suburban railway etation. But Anna, tall, dark- haired ballerina, scarcely heard, for she was late for an appoint- ment in Milan that morning, "Click, click" went her stil- letto heels as she ran foe the railway crossing to get to the downside of the station, For a second or so she hesitated at the closed gate, then she squeeze ed through it. • Looking out of his cabin win dow, the gate-operator spotted the girl and screamed a warning. She glanced hastily up and down the line, then she ran across the four tracks. She heard the whine of a siren as a non-stop express hurtled towards her, Just as she was about to clear the last set of tracks, one of her heels caught In a point and she crashed to the ground, both her legs across the outer rail, Women waiting to cross the tracks screamed and men ran towards her, but they were too late. The express train roared down on her at 70 miles an hour and when it had passed the once famed ballerina had lost both her feet just above the ankles. Unconscious, she was rushed to the city hospital in Milan for an emergency operation. No one thought that the lovely girl could possibly survive the terrible ac- cident. But Anna Mariani did survive, though to save her life both her legs had to be amputated. She had not been the most fam- ous ballerina in Italy by any means, but she was young and pretty and a gocd dancer, and -the story of her life's tragedy ocused world attention on her overnight. Any girl caught in such a tragedy would have had a world of sympathy, but Anna was somehow different, for it is al- ways more tragic when a baller- ina suffers the loss of her danc- ing ability. Anne lost more than that: she lost her legs. From every part of the world letters and telegrams of en- couragement arrived at her small home near Milan where she went When she was discharged from hospital, Organizations se n t Money to help her start a new life; other people similarly erippled looked to see what she would do. And Anna issued a challenge to the world. "I will dance again, if God be willing," she said at a television interview eight months after her accident. Quietly she began to make in- quiries: was it possible for her to be fitted with artificial legs, not those clumsy things, some unfortunate people have to wear, but delicate, nice legs as be- fitting a girl who once earned her livelihood as a ballerina? She was told, secretly, that there was a plastic manufacturer in Milan who might be able to do something for her. A repre• ventative called on Anna, studied the case, and went back very thoughtfully. Last March, almost a year to the day after the accident, Anna carefully etried on the plastic fibre glass legs made for her secretly by the company. They fitted perfectly. But she stressed that this was to be her secret — no one else was to know about it. She obtained a pair of crutches and began hobbling around her small home. Gradualy she gained confi- dence and the stumps of her ing when, in time of necessity in the lean years of the early '30's, it helped substantially •to feed a family of four robust children, their mother and fa- ther, and the general hired farm help. I could serve for dinner a steaming pot of beans with hunks of pork, accompanied by warn rolls from the oven, with freshly churned butter and it became a meal to remember. * * * Now, after many interesting years of fruitful occupation and satisfaction, I feel the urge to delve somewhat into some re- search on the art of bread,bak- Inv and lee importance and re- lation to cultures of the past. But research can't equal the glow of pleasure that comes with cutting fresh, fragrant slices to serve to eriends and family, or piling warm, tender,p sugary doughnuts on a plate which will soon be emptied by eager hands. There's the 'fer- ment of joy and happy achieve- ment in a jar of yeast. Kill Those Germs With Perfume Perfumes today are luxuries that make excellent presents: But a few centuries ago per- fumes were necessities; used to mask the crude odours of the' 'times. That excuse for their use is now no longer valid, but this year modern research has pro- duced a new one. Scents have been found to have useful germ- killing properties. They are not merely expressions of vanity, they can be antiseptic, too. Most perfumes contain some kind of alcohol — and this has keen known for some time to have slight antiseptic properties. The new discovery came from testing about a hundred of the aromatic oils which give scents their main characteristics. All of them were poisonous to at least two kinds of bacteria out of ten and to six fungus-type organisms out of ten Some of the oils tested were lily of the valley, lavender, jasmine, lilac, wisteria, sweet pea and orange blossom. BULL'S-EYE VIEW DISHMAYED? — Soviet Deputy Premier Anastas Mikoyan views an example of,,, "rocketing" technological advance in home aids at a merchandise show. The "rocket" is an imaginative model that uses the business end of a rotary home dish- washer as a base. • Speed-Up War Against Barnacles ISSUE 1959 ROOF & HORN In Oxford, England; the South Oxford Hunt's seven=., hounds chased a fox into Mrs. Evelyn Lindley's living room, killed it on her new carpet; and in Minehead, the focal hunt club's hounds fol- lowed a fox to the front door. of the Beaconwood Hotel, killed it there, shocking the guests and the owner, who said indignantly! "This is a vegetarian hotel." — told by Aoctors after a 1952 skating „ never Walk again, Alena Murray is now stardom. Here, she takes time out from pond. SHE ' AGAIN accident that she might striding into Hollywood work by the edge of a Have you ever worked with yeast? It is an adventure. Can you ,recall the ecstasy of yeasty fragrance, the wonder of its ris- ing vitality? Maybe you have a loving remembrance of a mo- ther mixing and Working a great m.ou n d of bubbly sub- a t a n c e, spanking' out the air bubbles as she prepared the loaves for the 'bread pans. I even recall my mother's old— fashioned tin bread .pans, some- what battered, rectangular in size, and darkehed by many years' of 400-degree heat. * The fragrance of, three beau• tiful golden-brown loaves in their last 'minutes of maturity and mantled glory, especially at the' zero hour of a child's hun- g e r on returning home from school, is overwhelming. * * My mother was an angel who with a very sharp bread knife skillfully but very tenderly' cut the crackling heel off a warm loaf and spread it generously with butter. I still see the melt- ing butter as little Black Samba saw the angry tigers tied to one another's tells, whirling, run- ning faster and faster, just melt- ing away — "nothing left but a great big pool of butter." This my mother did for me, to satisfy my childish hunger and to share proudly "the fruit of her hands." * * Four steppingstones in my ad- venture with yeast are clear in My memory. As a very young bride in a newly adopted state I had a yen to bake bread. My first effort resulted in an amaz- ing experience. The yeast aroma and the wondrous "aliveness" of the dough enchanted me. I could hardly believe it. * * I was so thrilled at the second bake-off that I shared a loaf With my family in Kansas, all of 300 miles away—by mail, of course, A loyal family they were, for I never dreamed but that after three days the prod- uct would be as delectable as the hour it came out of my oven,. They, however, encouraged me to continue my efforts . . . they would not have dealt me such a blow as to confess that they could not eat it, let alone slice it! * * The next Step I speak of seri- ously, my first glimpse of the art of successful baking. It is to the kind womenfolk of my community who taught me this art that I dedicate this happy Memo*. They shated a piht of their treasured starter writes Vivian Berner in The Christian Science Monitor. 1 * I "set" it at night by adding the water drained from the po- tatoes, boiled for dinner, added littIe:sugar to make it "Work" fester', covered it lovingly with a cloth, and set it in a Warril place. At the crack of dawn; I anxitibsly inepeated the feerrierit-. ing yeast and Set about to satit- ly my culinary affibitiorie. A pint of the Mixture had to be te- taihed and get away ih a place of mild temperature. Then my predtietion could begin. * The high light of success, was realized When I received 'a red ribbon et 'the County Fair., It might haVe been a blue one, but the judge stated that MY bread Was a bit too light; gill te• this was a flatteting criticism. The third Stage Of My adVeti-' We With yeast was Of the -Value- of good bread belia .r __N VISITOR—Surrounded ILA '14 Secret Service men, bodyg'ua'rds einit loCtit policemen, Soviet Deputy Premier Anostas Mikoyan' waves his hat as he leaves a bank in the heart of NeW Seoi-k's fintintial district. An intensified war against barnacles," the marine creatures which cling to the hulls of ships and slow them down, is being waged in docks all over the world this winter. Many barnacles still have to be removed by hand but in some ports experts blast them off the hulls of ships by projecting sand through highspOwer nozzles. Brushes with bristles of flame are also swept over the fouled plates, causing barnacles and limpets to release their hold. Marine biologists say that barnacles "re first cousins to crabs and lobsters and there- fore members of the crustacean family. They can rob vessels of speed because of the water re- sistance they create along Ships' hulls. It was found not long ago that barnacles and shellfish on the hull cut down a warship's maxi- mum speed by two }three within six months of her being cleaned in a dry sleek: Scientists have been urittic cessfui in fighting the barnacles, although an atitiefebling pound of a rich chocolate bolotit is now being applied .to he ships in many shipyars. It is, Impregnated with bitter-tatting chemicals which experiments sheW bertiadiee dislike, A man who made a lone, 350= mile voyage from Seteabaed, Indenetia, to West Atistialia some yeatt ago, kept himself alive for a time With barnacles scraped from 35-foOt yacht Oiler storms had ruined his food eteree. He chopped' up weed- Work in the yacht to Make fir& to turd barnacles into soup. In Salt Lake City, after Mrs. Agnes Haynes complained that cops surrounded her car on a downtown street, searched her as an armed-robbery suspect and left without apology while a crowd looked •on, Police Chief W. C, Skousen issued a proclamation telling all citizens that if they should find themselves in a simi- lar situation, they should "accept the inconvenience as an excep- tional opportunity to observe how police function when appre- hending a criminal." orr A WING AND A PRAYER — It .was mostly prayer as 'this TWA Super 6‘ otisielleittan lee its belly on 0 foartticoVereit rUhWay 14tiVeif- Alt Olathe, tali: The d'affli- lonclirig gear Could not', 'bfie.elifdd„ but, pilef"-etidae, a taft-arifo, ,Without Iritui•y fo' the -crew Eke ptitientietrein eieieeeeeheeye Vd! • "4'0*," • r<a. • 4.P. eesseeeseeeee Axe:- emeesesseeeenese