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HomeMy WebLinkAboutThe Brussels Post, 1959-09-17, Page 2FOLLOW THE LEADER — Members of the British royal family walk with hands behind backs during a visit of President Eisenhower to Balmoral Castle, Scotland. They are, from left, Princess Anne, Prince Philip, the President, and Prince Charles. " TABLE TALKS .„.t1 dazvz Andrews. ACE'S titlf104. ESCORT — During h1 :ray—tri London,. Presic:anf tleenheWer dtEdfled. once IOWA 'by this britith ART' oUttEirt ',•;= artiifiti in Stock- the„ grass Sweden, where these Sculptured seagulls stand on the, grass Of the Charles Xit Square'. One. rs apparently iooksnyfp for feed, while the other' Swivel,' blo head like it tank turret. triOt ON 'EARTH - SO young that itsbody ktioNiv , sexy d beiley.koalce nuieles its mother- in a Sari PrierieiscO tee, It will teem leave, ifs Mother's:pouch to feo4qt Migrant Workers On U.S. Farms reporter's snapshots of int- Pant farm Workers who are *thing the nation's crops; tide auanmer: It is late afternoon in the big_ community kitchen-dining room en the grounds of an Illinois. Ilgming company, A 11 around to Wall, mothers Stand at their two-burner stoves, each at her OWn, starting the evening meal f or their asparagus - picking Mrs. Dora Pallacios, young, black-eyed, neatly dressed, has learned the migrant mother's art of preparing whole meals in one pot, She gives you the teeipe fer the meal elle is mak- ing: Brown your hamburger meat with onion and a little garlic; add cut-up potatoes, a ran of whole kernel corn, a can el tomato sauce thinned out with water; season with cumin; and let it all cook slowly until the potatoes are done. (We tried it. Good I) Dinner hour comes, Each fa- mily gathers around its own oil- cloth-covered table in front of its, stove. Dora serves her hus- band, father, brothers, and sis- ters as if in a private home, al- though all around her are ether families doing the same thing. Mr s. Minten, a Wisconsin farm woman, is working in her yard when we stop to talk. The Migrants who live in shacks in a plot behind the farmhouse have not yet arrived, but she is looking forward to their return. "We visited some of them in Texas when I went to see my sifter in New Mexico last Win- ter," she tells us. "They always leave their home addresses with us when they go back in the fall, and they say, 'Come and aloe us.' Well, on this trip we weren't too far from where they live; so we did go to see them, end it was a real pleasant ex- Wience. The migrants were awfully pleased we came," * It is after working hours in the temporary home of some Texas-Mexican migrants in a canners' camp near Wild Rose, Wisconsin. Mrs. Garcia cannot speak English. We communicate with smiles while her husband answers questions. In comes their 10-year-old daughter, ia, The little girl sits on the *Or beside her mother anct ehe woman brushes the child's Slack hair to a luster as we talk; then she ties it in a pony tail. Already Mrs. Garcia knows Wisconsin, styles for children's hair. Patty, a little Indiana farm farm girl of four, plays with migrant Mexican children who come from Texas to pick her daddy's crops. She loVes the ?small dark-skinned neighbours. One day she discovered that everyone has a last name, "What is grandfather's name?" the asked her mother. "Smith." "What a funny name!" Patty ehuclded. "Smith!" "Why do you think it's fun- ny?" her mother asked. "Why other people don't have senses like that," cried the child. "hey have harries, like Heenan- ea, and Lopez, and. Santiago, ut nobody has Smith for a *mane. * Here is a scene I wouldn't ex- Wt. to :find; in a migrant work.- err" }barracks.: in one room, Mrs, LOPC4, wife of a crew • leader,, has set Up her own tortilla fag- tory and is in. _business,, TOr- tillas, one cent each, , hot from the machine? In earnPS of TeXaesMeXiealle, most women Make their own tortillas:, They mix the dough, raise it, roll it out thin, baXe ft — a lot of work, for it has to be done for- each meal. Mrs, Lopez, with her machine, does it mechanically, She holds her grandchild, in her arm as she waits on customers, combining baby-sitting with business while The child's mother picks the as- paragus writes Dorothea Dean Jaffe in the Cheletian. Science. Monitor. Oceasionally a migrant family manages to carry a washing ma- chine with them in their truck, but rarely do you see a televi- sion set or even a radio, Here in Michigan we came upon six little shacks of the usual un- improved type and on the roof of each was an aerial, A seventh shack bore a crudely lettered sign, "TV Repair." Even mi- grants, in some cases, seem to strive to keep up with the migrant Joneses. * "They're mechanical geni- uses," the farmer tells me, indi- cating his migrant workers pick- ing strawberries in a wide field. "They come in the worst old oars. When one breaks down, the owner gets out a screw- driver and some baling wire and works at it. First thing you know the jalopy is going good as ever. None of us could do it." * Children cg Mexican migrants love to sing. At a special class held for these tots in an Illinois town, the teacher asks what. songs they know. "Jesus loves me," says the group spokesman, a little girl with pure Spanish features. They sing it vigorous- ly. "And we can sing in ,Span- ish, too," says the small spokes- man. They do — and you could never forget it, Hard Language To Learn! How hard is it to learn Rus- sian? The question is being asked by teen-agers, because 400 high schools from New York to Seat- tle will offer work in the tongue of the czars this fall (compared, with sixteen in 1957, a year of Sputnik I). Still, only a few thousand students are enrolled in these courses. The reasori is painfully simple. As one teacher, William Mara of Stamford, Conn., put it recently, Russian is "tough." Once over the hurdle of the forbidding 33-letter alphabet, the student tumbles into a never- never land of verbs. The English "to go," for instance, is translated in four different ways: "Itji" (to go once on foot in one direction), "xadjitij" (to go on foot habitu- ally), "yexatj" (to go by vehicle once in one direction), and "yez- djitj" (to go by vehicle habitu- ally). One bright spot: Russian and English have many sound-alike words. "The rose is in the vase" translates in "Roza v vaze" (raw'za vee va'zye). Place of employment is where you go to rest after your vaca- tion, Not ..wilt To Last. Like The .Pyramids Alleeeing for the difference in teehnical facilities, the Great Pyramid builders of 2720 B,C, May have been as well-organ, ized as those Who planned and built the Empire State Building in. A,D, l980, Man's intelligence has certainly not increased in fifty years, Only his ,mechanical resources have improved. But the Empire State Build- ing, built in little more than a year and a half, is likely to re- main, for some time to come, a monument to man's capacity f o r sustained, disciplined en- endeavor , On October 1, 1929, the first truck rolled into the courtyard of the former Waldorf-Astoria Hotel and the work of demoli- tion began. On April le, 1931, about nine- teen months after the first truck entered the yard of the old Waldorf-Astoria, the Empire State stood, shining and com- plete — the whole twelve hun- dred and fifty feet of it. Today, nearly thirty years later, it is still there, a remarkable feat of survival in swift-moving America. Visitors can still gaze at the entrance h a 11, three stories high, with its ceiling coated with silver leaf and adorned with stars, snowflakes a n d "sunbursts." Uniformed guides still whisk them to the metal - and - glass observation tower, which stands like an in- verted test tube nearly one third of a mile above street level, Sometimes, in winter, the steel-and-concrete mountain is wrapped in cloud. Sometimes a high wind rocks it, though, as the guide points out, its maxi- mum sway has never exceeded three inches, and that was in, 1936, during a 102 m.p.h. gale. At other times, on clear sum- LUXURY , — The,. world's most expensive dinner place setting, made of palladium and studed with gems, gains added glitter from Broadway star Carol Lawrence. The setting is valued at $7,500, her jewelry at $250,- 000. mer nights, the visitors can peer down into the glittering chasm of Fifth Avenue to the crawling pin points of light which are cars, or across the neighboring canyons to the black Hudson with its lighted ships, or even look upward to the stars, faint glimmers com- pared with the coruscation of the streets below, One wonders what our Greeks would have thought of it, He would be awed by its sire; and perhaps even more by the speed at which it was built, But I think that he would be most impressed by its lack of per- manence, compared with the great monuments of his own age. The builders of the Pyra- mids, of the Pharos and the Temple of Artemis strove con- sciously to build for eternity. Modern man has no such aims, Unsatietified by religious or other traditions, the Empire State could no doubt be disman- tled with the same rapidity with which it was built, and with as little sentiment. In a mechanized age, even the great- est of buildings is, like any other machine, expendable. The Great Pyramid has lasted five thousand years; the temple of Attertis survived for about seven hundred, Technically, there is no rea- son Why the Empire State sliotild not survive for Many centuries. Vet will it still be standing ifty years from noW? I cidubt it, — Pretri "Wonders of the World," byy Leonard Cot- trell. In 13uffalo, fined $5 for file- gel parking, Attorney Charles .1", `Grieb Won a distniesal sit[ Menthe later *hell he submitted a 154 Pege btief complete with phatcis graphs, sketches end electronic tests'proving that the meter Wei' Wrong: all at Cost of WO, 'You can make gelatin dessert as simple or as elaborate as you desire. Fruit flavored, it may simply be spooned into sherbet glasses or cut into cubes and placed there. There are several types of gelatin, but you will find that the one known as sponge or snow is fluffy, light, and melts in your mouth. For this type, you add egg whites to the gelatin — and find that it triples the vol- ume. , . The. method for ,this type of gelatin dessert is simple. First, chill the basic gelatin to the con- sistency of unbeaten egg whites, then add unbeaten egg whites, and beat with a' rotary or elec- tric beater until mixture begins to hold its shape. Then chill un- til firm. LIME OR LEMON SNOW 1 envelope unflavored gelatin 11/ cups cold water, divided 34 cup sugar 'A teaspoon salt 1 teaspoon grated lime or lemon rind lei cup lime or lemon juice 2 unbeaten egg whites Sprinkle gelatin on 1/2 cup of the cold water in top of double boiler td soften. Place over boil- ing water and stir until gelatin is dissolved. Remove from heat. Add sugar, salt, lime or lemon rind, lime or lemon juice and remaining 3/4 cup cold water; stir until sugar is dissolved. Chill to consistency of unbeaten egg white. (To chill quickly, half fill lower part of double boiler With ice cubes and water; sprinkle with 2 tablespoons salt. Set upper part of double boiler with gelatin mixture over ice water; chill until mixture is con- sistency of unbeaten white, stir- ring frequently.) Add egg whites; beat with electric or rotary beater until mixture be- gins to hold its shape. Turn into a 6-cup mold or individual molds, or spoon into dessert dishes. Chill until firm, Unmold and serve with custard sauce which utilizes remaining 2 egg yolks, * 4, CUSTARD SAUCE Ph cups milk 1 whole egg 2 egg yOlks tabl espoons stigar teaspoon salt teaspoon vanili Scald milk in top of double boiler. Beat whole egg and egg yolks, stir in sugar and salt. Gradually add to these the hot milk, a little at a time, stirring constantly over hot, not boiling water until mixture coats the spoon. Remove from heat; cool. Stir in vanilla. This chocolate sponge is a delicacy made with gelatin and cocoa. It gets its frothy light- ness from carefully folding the gelatin mixture into stiffly beat- en egg whites. CHOCOLATE SPONGE envelope unflavored gelatin 1/4 cup sugar in teaspoon salt 14 cup cocoa % cup cold water 3 eggs, separated 1 teaspoon vanilla Mix together gelatin, sugar, salt, and cocoa in top of, double boiler. Stir in water. Place over boiling water, stirring occasion- ally, until gelatin is dissolved. Beat egg yolks slightly. Slowly add small amount of hot liquid to egg yolks; return to double boiler and cook over hot, not boiling, water, stirring constant- ly until slightly thickened. Re- move from heat; add vanilla. Chill until mixture is slightly thicker than the consistency of unbeaten egg whites. Beat egg whites until stiff; fold in gelatin mixtures. Turn into large or in- dividual molds; chill until firm. Unmold and serve with whipped cream and cookies. There is another basic gelatin dessert named whip — the fluf- fiest of them all. This dessert is based on clear gelatin beaten until double in volume. For suc- cessful whips, the gelatin-liquid mixture must be able to hold the air Which produces its foamy texture and opaque appearance, If the gelatin is not sufficiently thickened before heating, the air will escape and the' gelatin will again become clear. If it is too firm, it cannot be beateh to the desired tightness. ORANGE WHIP 1 envelope unflavored gelatin le cup sugar lee teaspoon salt 13ft cups orange juice, divided Mix together gelatin, sugar, and salt in saucepan. Add 2A3 cup of the orange juice; place over medium heat, stirring con- Haw A Unique Bookshop. Started The idea came to :ElizabOn that she might open a bookshop in Boston, a shop which would differ as Much from the ordin- ary wholesale place as a factory for spinning wool differed from the hand loom, Here, books would be arranged on shelves in the Peabody sitting room, a "book-room" it would be, and perchasers =could sit deep in chairs by the fireside or in the sunshine of a front window to sample the Wares. On the shelves customers would find nothing to shock their sensibilities but each book should be worth while and, for the added pleasure of her customers, she would stock the place with French and Ger- man classics as well as with current treatises on science, all this a great innovation. Channings' advice was sought in the matter of the bookshop as, until now, it had not been thought the genteel thing for women to compete in matters of trade. The needle-and-thread shops for gentlewomen were all that so far had been attempted. His reply set Elizabeth at ease, He sent 'his blessings to hey and to the shop with the words: "The business seems to partake of the dignity of litera- ture." What's better than„ this? Bet kind friend he was, he went on to warn her of her haphazard business methods, her enthusi- asm so often ungrounded. And then, to finish the matter, he deposited at her request suffi- cient funds with his London publisher that she might have a reserve to draw on there for the purchase of English publi- cations. Allston did the same thing with the firm supplying his art materials, advising Elizabeth to stock the new bookshop with paints, brushes, varnishes. She thus became the "sole agent in New England" for these London organizations. The shop opened in a house at 13 West Street in July, 1840, when Elizabeth was thirty-six stantly, until gelatin is dissolved. Stir in remaining 1 cup cold orange juice. Chill until mix- ture is slightly thicker than the consistency of an unbeaten egg white. Beat with a rotary or electric beater until light and fluffy and. double in volume. Turn into a 4-cup mold or in- dividual molds, or spoon into dessert dishes. Chill until firm. Unmold and serve with plain or whipped cream. Serves 4-6. * If you'd like to make a whip- ped dessert without gelatin, here is one suing marshmallows; CRANBERRY CREAM DESSERT 1 cup cranberry juice cocktail 1/2 pound (32) marshmallows 1 tablespoon lemon juice 1 cup heavy cream. Combine cranberry juice and marshmallows in s a u c e p a n. Place over low heat until marshmallows are soft; then stir until smooth, Remove from heat. Add lemon juice. Chill thoroughly. Whip cream until just stiff enough to stand in soft peaks. Fold into chilled mixture, Spoon into dessert glasses and let chill until serving time. Serves 6. years old. . Peabodefte rocking chair \N'm placed in a front window for hot use In the few free mamcnts 1,etween cook-, ing, tending house, and hclpipt to sell books. Mare and More. she contrive(' to shore in 1.111 last occupation, knowing ioU- mately many of her daughter's, customers and their tastes, ably to advise and to guide their choice of .reading. 0 n Wednesday afternoons, chairs retrieved from closets and cellar were set up within the library and ladies came in num- bers from Cembridge and Broele•. line, as well as. from Beacon to listen to Margaret Ful- ler's "Conversations Here 'was Another of Elizabeth .Peabody-'s_ generous impulses bearing fruit, for no charge was made to. Miss. Fuller for the use of the room and she as much as Elizabeth. seemed to take it for granted that these lectures had perman- ently succeeded the earlier Pea. body "Reading. Parties;" The Wednesday afternoons, however, were not entirely dis- advantageous to Elizabeth and the shop,' The lecture. ended, Mrs. Peabody, Mary, and Sophia. managed all three to make many sales while Elizabeth, her psyche knot slipped to one side, excited- • ly discussed with clients . the points Miss Fuller had scored. --From "Three 'Wise Virgins," by Gladys Brooks, London Lady Has Way With Jam Have you ever mourned the waste as you skimmed a, kettle of jam? Don't, Mrs. Lucy Williams, now of London and formerly of Kent, a region of fruit, tells how to improve one's method, Take strawberries! Put four pounds of strawber- ries in a pressure cooker, bring to pressure, remove. lid, and cool, Add four pounds of sugar, juice of a large lemon, and a nice "knob" of butter (1/2 oz.). Boil, perhaps 25 minutes, or un- til it fills the prongs of a silver fork when lifted out erect. The "knob" of butter is the secret ingredient," says Mrs, Wil- liams—and she will show you jars of strawberry jam made in 1955 that are still strawberry red in color, clear, and tasty, Mrs. Williams adds the "nice knobs" of butter to all jams. Gooseberries she pressures for 10 minutes and proceeds as for strawberries. The Victoria plum (any tart one will do) she halves, then re- moves the seeds, pressures for 10 minutes, cools, adds four pounds of sugar and one pint of water. But when she wants a real fancy plum jam, she cracks the seeds, removes the kernels, then adds the kernels to the jam, Blackberries she strains to re- move the seeds, then makes a "Bramble Jelly" such as is found on the shelves of any .food store. Research center of a large Eastern railroad has put nuclear gamma rays to work testing, ties. If tie is good, rays bounce back to receiver in strength. If tie is rotted, bounce-back falls off. Savings in tie replacement cost are cited for use of the device. ISSUE 38 — 1959