Loading...
HomeMy WebLinkAboutThe Brussels Post, 1960-04-28, Page 6PINE WEATHER FOR (ARMY) DUCKS — Three little flood refugees — lord; 4; David, 3, an9lb Cathy Vencie 2 — find .warmth in. Army lelookets and protection in an amphibious duek. A rescue team of soldiers pulled them and their parents from flood-threatened ground in aptly, named Venice, Neb. They're representative of Spring-flood refugees all over the, eastern U,S. e —nee Some Odd. Jobs At The Royal. Palace Staid, British Court officials were startled when, a, recent Honours List, announced the award of a shyer Medal to the Queen's Yeoman Bed Goer, Most people had forgotten that such an attendant existed, let alone that he coUld, win the Royal Victorian Medal, awarded for meritorious personal services to the Sovereign. Believe it or not there are four Yeomen. Bed Goers to-day—and /our Yeomen Bed, Hangers! The office dates back to the days, when yeomen of the Guard fetched straw for the King's be -end jumped up and down on it until it was settled and comfort- able, The Yeomen hangere had to hang the canopy and make sure no intruder was hiding within the folds. The Yeomen were at- tendants persoeally .responsible, for the monarch's gafety. Nowa- days their duties are chiefly memo/lien but a small gratuity and a decoration is usually giy- to honour each veteran's retire- ment. Many more people were sux- prised when the sudden death of a Clarence House office worker focussed attention on the little- known duties of, Coroner to the Queen's Household, Happily he is seldom called on to hold inquests on "bodies ly- ing within the limite of the Queen's palaces," to quote his stately writ of office. Yet, just to make matters more difficult, there is also a Queen's Coroner whose job has nothing to do with inquests. He le a legal official, mainly concerned with keeping the an- cient documentary records of the Crowe And he 'in turn is not to be confused with the Keeper of the Queen's Archives; who takes care of all the Queen's pri- vate papers' filed it Windsor. The Royal Household has been thoroughly modernized in recent years, but even in 1960 over 400 Officials are still attached to the Court in such roles as the Gen- tleman Usher to the Sword of State, the Hereditary Grand Al- moner and the Clerk of the Cheque. Many of these posts are vol- untary and unpaid. Yet the strength of the Gentlemen-at- Arms had to be reduced not long ego because the royal purse dould not afford £70 a year "Gentleman's pay" on top of Army pay: Not long ago an ambitious young amateur actor wrote, to the Lord. Chamberlain pointing. out that it was 'some 300 yeers since the last court jester diede He askedwhether the job could be revived in his favour. Sadly, he had to be told that these was not the slightest possibility of a new appointment ever being made! But John Masefield, Poet La- ereate, still receives his annual cheque for £72. In the past eight Years he has also received £216 in lieu of the wine formerly al- lowed to royal poets to encour- age inspiration. A Royal Bhrgemaster, too, was appointed for the, present reign, though his duties have altered etrangely. The last 'of the ,great state barges was given away to • museum. It is forty years Nance the eight Queen's Water- Men, resplendent in scarlet coats, propelled the gilded craft known es the Queen's Shallop down the, Thames, The Bargemaster used to es- port the State Crown from the Tower of London to Westminster by river, New the Crown travels by road, but he still fte- companies it whenever it is used for the State Opening of Parlia- ment, As Bargemaster, Bert 13arry— former sculling champion — sometimes assisted Fred Turk, the Queen's Swan Master, A few weeks ago he was retired, to make, way for a younger man, All the swans in England were declared royal birds during the reign of Elizabeth I, Licences to own swans were subsequently issued to the Vintners' and Dr" OW companies. All young cygnets have to be rounded up and marked each year, only the Queen's swans be- ing left unmarked, The ancient task of the Ron). Swanrnaster, in fact, ensures revenue for the Crown , , . thanks, to the brisk trade in surplus swans as tasty banquet dishes. The Chief of the Board of Green Cloth—the Duke of Ham- ilton—'recommends" on the re- newal of licences for fon'. public houses within the boundaries of th oyal Palace of Westinineter, technically within the Queen's domain. The Lord Chamberlain is a Court official, and the Queen also has to pay the fees of a Welsh parson who censors all new plays written in Welsh. In Scotland, the post of Queen's Painter and Limner has- been revived. Traditionaly, he is supposed to draw or paint pic- tures to adorn the royal palaces, but one "Court painter" was a bishop who knew littleseof art and another spent his time draw- ing scenes of war and battle. Just before the Coronation, scores of people tried to revive the rituals that once surrounded the monarch. A Surrey farmer sought• te*prolie his tight td be- come Chief. Waferer—whose job was to put the sealing wax on royal letters. The hereditary Grand Carver of Scotland and the Chief Lard- erer both hoped that they might help in a Coronation feast, These suggestions were taken seriously and a special tribunal, the Court of Claims, was set up to decide whether these tradi- tional rights should be upheld. The Duke of Liverpool claim- ed, that.bis_ niece, should 'be Chief Iterbstrewer, arid the 'ownership of a piece of land near Steven- age had to be questioned to de- cide' Whether anyone could act as Queen's •Cup-bearer. A descendant of the King's Cock-crower — who , used to "crow" to !awakes King George III—swore his willingness to act as a human= alarm-clock. From Scotland the great-grandchildren of Ben. MacGrigor asserted their right to fasten the laces or buck- les of the Queen's shoes: Old Ben, a •Balmoral gillie, always performed this service for Queen Victoria diming High- land, picnics and was allowed five shillings a day for the ser- vice, When the Queen ceased to visit the Highlaeds, this sum be- Caine a pension for life. Fortunately for the Queen few of the "odd job" claimants were successful. The Queen still has four Yeomen Bed Goers but she dispenses with a Taster of the Queen's Wine and no longer needs 'a ,Hereditary Poulterer to ensure chicken for dinner where- ever she goes. It you wish to make use of left-over bacon fat and want to make certain that no bacon fla- vour is transferred to the finish- ed product, heat the fat in a kettle and fry slices of raw 'pota- toes in it. The potatoes should be sliced into the cold fat, which is then heated gradnally until the slices • of potato are- Well browned. Remove them to some absorbent paper, and, if you like, sprinkle them with salt: they can be discarded, of course, but theyenvillsmake •good nibbling. The remaining fat in the ket- tle will then be free from odours and can be used as freely as you would use any fat, for the po- tatoes will have absorbed the bacon flavour. The same pro- cess can be used to free lard tor any fat of the cooking odours, from onions, fish, or other strong foods. * * Baked ham, always popular, may look the same year after year, but you can -change your garnish and ,your glaze to give it a new look and a 'new taste • too. The glaze, as you know, is some glossy coating spread over over the fat • side of the ham after it has been almost cooked, peeled, and scored. The ham is then returned to the oven to finish cooking. * * A simple and easy 'glaze is made of -sifted brown sugar and 'honey. Just tilt the ham that is ready lOr, the glaze and sift the brown sugar over' it in a uni-,, form coating. Using a spoon, drizzle honey over "the sugar. Return the ham to a 400 degree " F. oven to' melt the sugar • and brown the glaze. It is permis- sible and wise to peek at your ham to see- if any spots -on it. need a little more 'honey, to, give it a uniform brown. Fifteen minutes should do tee brown- ing, * e A few glazes that require 45 minutes use prepared, mustard for an ingredient — and- glazes with the tang' of mustard. •are widely popular. If you like mus- tard, try one of these: Cembine 1 cup apple butter with les .cup prepared mustard. That's 'all. Or, substitute either whole cranberry sauce or apricot puree for the apple butter. Or, if you like that added subtle taste of molasses on ham, combine 1/4 cup unsulphured mo- lasses with les cup prepared mus- tard and then 'add teaspeon Tabascd sauce. Be sure to use a large Platter, it you intend to surround your ham with a colourful garnish this prevents the decorations from Interfering with the carv- ing. One of the simplest garnishes know about is pineapple chunks and. Maraschino cherries on a toothpick. Arrange these around the ham alternately with sprigs' Of green cress or parsley., and serve garnishes' With each serving of herrn writes Eleanor Motley Johnston in the Christian Science Monitor. ,' * * There are several ways in which hard.000ked eggs may be used tO *teeth a baked haft (1) Shell them and dip in water :coloured with a few drops of food colouring; then trim off part of the tinted white to ex- pose the yolk at one end—your imagination Will Make a flower out of each egg when you have sternited it with sprigs of cress, (/). Cut tinted' hard-cooked oggs in' hale remove yolk, end devil them in your favourite war.; re- fill eggs and serve on crisp Jet, thee laves around ham. (3) Cat tinicAl eLgs in half cress, ways and cut off the ends; stand them up like flowerpots with tiny artificial tulips, jonquils, and narcissus in them. * * ' If you are clever with the scissors, you can make flowers of raw turnips tOr your garnish. Cut thin slices of the vegetable crosswise and, with a sharp knife, trim each sliee into 4 petal shapes. Tint some of the slices a pale pink. Draw a tiny sprig of parsley through,-the center of the "flower" — it becomes the flower centre on top and the • stem on the bottom. Or, using yellow turnips, cut . slices as above and, then cut each slice into several • petals; arrange them, around the ham with a ripe olive inside each to make -She centre of the' flower. Ar- range 'cress between' the 'flowers. • * Id yens are a beginning home- maker, you may want to study some simple rules for using the ham that is left after the first day. Ham- is 'the, very best and easiest meat to use as es Monde- !lion for such dishes. Rani goes well •with -many. other foods and, if you wrap and chill the ham it keeps' in the refrigerator for over a week . (you may freeze it to keep it longer, if You wish). Here are a few rules a- don't server the, same leftover rieerit every dey, skip a day or two between'serv- ing it. Don't, make too' big' a leftover dish, or you -niay bave a leftover leftovers! Don't use any leftover meat in the same' type' of dish twice. Don't grind all your leftover ham — slice some, dice some, sliver some; then use it for: different dishee Remeniber, salads, 'sandwiches,. and even soups may be improved, with ham. HAM -FIE ',COMBINATIONS Cream your ham to make a. pie — that is, cube it and put, it in a white 'sauce or in celery or cream - of - mushroom soup; then put .an • equal amount of creamed ham and cooked mild vegetables such as ,peas, celery and diced ,potatoes in' • a 'casser- ole, Top with mashed potatoes and bake. Or, if you. like a bis- cuit ,crust, heat the ham-vege- table.Mixture 'and top' with bis- cuits' and bake' at 425 degrees F. * * If you 'want a quickie dish that's really 'good, try this sour cream topping on ham patties. HAM PATTIES WITH SOUR CREAM 3 caps rod .cooked ham 1teasponmicetsreen onion weuti soft bread crumbs vt cup. milk 1 egg, beaten slightly Dash octanes eS etre sour create Combine all ingredients ex- cept. sour cream, mixing lightly. Shape mixture into six patties' and broWri •oe. both sides in shal- low fat in moderately hot skillet, Remove patties to nbt platter 'and top with the sour cream Which you have heated slightly. Serve a few chopped onion tops en Cream, Serves 6. s IVIake your leftovers artistic by placing in centre of a round chop plate a dish of mustard sauce and surround the dish With green parsley sprigs, Put individual ham loaves Around this in, sPeltelike INDeViDttAL HAM LOAVES ikIpsTnitp SAUCE clips ground cooked lutm nisi each, elioneed great pepper Mid chopped onion cup' SreSit bread eintildhe 1,S can Milk Combine ingrctlienie and make ii,to 7 small oblong loaves, Place. loaves in shalloW pan and bake uncovered for ,30 minutes at 325 degrees F. 'MUSTARD SAUCE 2 eggs 2 teaspoons- dry- ,mustard iia teeeneon. lienPie• 1 teasspodn salt Z tabieepoons -vinegar 44 cup' butter le cup ; milk ; Beat eggs until thick; add all ingredients: except.milk. Cook in top of double boiler until thick,' stirring constantly. Remove from heat, and add milk gradually, beating, alt 'the time. Continue beating until smooth. Makes 1 cup sauce. These People Know Their Onions An ex pert onion grower in Spain has been trying to find out where onions; originated. He's, well on the scent 'when he says that he thinks in must havi been Egypt, , although .onions 'have been cultivated in many 'countries from, time immemorial. The, ancient Egyptians certain- ly ate onions and .used 'the onion as' an emblem on their tombs. They 'became so fond 'of one :species of onion that they' ac- corded it divine honours. But if you 'want to know 'your onions nowadays, go to any of the Mediterranean countries. The -Warm climate -increases the ssu- ear ,or rather 'the sweet sacchar- ine -content in the 'bulb 'and so 'lessens the strong acidic taste so typical -of species of onions grown elsewhere. Some years ago a Californian gardener claimed ' that he had 'produced an odourless onion. "But who Wants an odourless onion?" -asked o famous French chef. "One might- as well eat an insipid potato. -The perfume of the spring onion in -a salad bowl is as' beautiful as that of 'May• blossom or 'like, and :who Would recognize s teak and_ 'onions 'if it smelled only like ce,oked".meat?" ISSUE 18 — 1960 Television The Holy Land Slowly the camera looks ahead down the narrow empti- nesS of the legendary Via bolo- VOSa iii Jerusalem, It pauses and focuses on a worn spot among the ancient cobblestones, quiet voice explains; "This Is where they say Jesus, weakens ed beyond endurance from the scourgieg he had received at the hands of the soldiers swayed under the weight of the cross and fell for the first time," Then, the camera moves on down the Street of Sorrow, through the timeworn gate, and on to the hill called Calvary. In scenes like this, the settings of the Easter story — from the entrance into Jerusalem and the vigil in. Gethsemane to the agony of the Crucifixion and the glory of the. Resurrection — was shown by NBC recently. Beau- tifully photographed, poetically written, "Way of the Cross" uses no actors an does not peed them. The latest of NBC's "Weed Wide 60" documentaries, 'the program is the rather extra- ordinary product of a long-dist- ance collabroation between pro- ducer Louis Hazam, who wrote the. script in. New York, and his associate, Ray Garner, who di- yected the filming in Jordan. tot having had ,enough time to produce a 'working script be- fore the • productiond-.crew de- parted for its two months of shooting on location, Hazam sent the script piece by piece as it came out of his typewriter. "First, we used airmail letters, and then cablegrams," he re- called last month. "However, this . got to be too expensive, 'so we resorted "to a Biblical code. I knew Ray would soon be on his way home when I got a cable from him last month which read: "Second Epistle John, 12' ". As a result of his research, 49- year-old Hamm became a Bibli- cal expert of a sort. The only trouble was that the more he dug into the subject the' more he dis- covered how ;much.-the.scholars didn't know. "For instance, Gar- ner couldn't find the , house. where the Last Supper had taken place," he said. "There is also no record in the Bible of• what happened on. Wednesday of Holy Week — absolutely none." _NEXT•WiTNESS1,-,Mrs.•-Rita Eakets and daughter are doing.fins. Vile child Was born in if Chicago; .111.; courtroom where the father,iwcit being serraigned for burglary. /TA BLE TALKS ekme Anckews. The short, baldish Ilazam, who is of Lebanese descent and was reared, as a Boman Catholic (he now attends his wife's Congre- gational. Church in Silver Spring, Md.), commented on the enter* PrieeZ' "Nowadays you can scarcely see Baster for the bun- nies, X wanted something un- usual, something artistic, l think this an exciting story. If others don't agree, then the shale could lay the biggest egg anyone has ever seen," To Shave Or Not To Shave I To shave or not to Shave? That was the question last month ale ter razor-sharp swimmers trim- med twelve U.S. records during the national Amateur Athletic Union championships at Yale. What set off the debate was the disclosure 'by John McGill that he had shaved all the hair off his legs, arms, and chest before wins ping the 200-yard individual medley in 2:03.3, three seconds) below the listed American rec- ord and eight seconds faster than McGill had done before. "The only possible answer for 1VIcGill's sudden inaprovemenn't said swimming coach Phil Mori- arty of Yale; "lies in the fact that he shaved the hair off his body (and cut down water re- sistance)." Had McGill discovered a sec- ret weapon that would help. U.S. Olympic swimmers this summer? `Probably not. Several ,Australian swimmers shaved their bodies 'during, the 1956 Olympic Games -in Melbourne and at Rome this summer the Ausies will again be shorn. "At, first," Moriarty said, "I. thought it was all psychological. But I'm impressed now. I have .never seen a case where there wasn't a tremendous improve- ment after shaving." Experts in the hydrodynamics •labOratory at Stevens Institute of Technology backed up Moriar- ty's impression,' "I'm not posi- tive,", saidsone fluid dynamicist, "but I'd guess that shaving ;or not• shaving could make as much as 5 per cent difference in swimming time." The scientist, ,paused. "Of course," he said, "it •would' depend, on how heiry the swimmer was to start with." ialeS tHE FIELD ' ferreted Stepherie etirrb • tided by Eosiet hes in •Hatilillare Berenuda., IOM's/ others SHE WEEPS FOR SciENfrd Tears, a wertilarits ultimate weapon, are being put. ink; the service of science, Mary DretoS, 0 student , is ei(perimentingwith them Cis a science fair project to prove 'they' kill bacteria. gut Mary's haying a tough time prticlUeitig „the tears. thee triedale Steing in the wind,-Cullin g onion, thinking of sad stories and sniffling ammonia, Miele her own 'eyes are tried out, she toefit to volunteer weepenis gegultss tee* beiclericrjeould they ,be Medal, are killed. by the' , 4 ifesef,':•