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The Brussels Post, 1960-10-13, Page 2And why did the doctor think it necessary to put you through such as intensive series of X- ray tests? Why had he returned align and again to press that flat disc against certain areas around your heart as if not liking what he heard there? Why had he ap- plied the blood-pressure machine to both arms and made no earn- ment on his readings? Why had he asked you to cough so repeatedly when he pressed his ear between your shoulder blades? Why had he asked questions that mild only indicate he was thinking of — of • what? The week drags to its conclu- sion, You are back in his sur- gery, clammy-handed beside the doctor's desk, He talks meaning- less pleasantries while you tense. Bad news of course, lie is play. ing for time! Finally he asks the, attendant nurse for your report. As if he does not know it! The man has not once met your eyes. He holds your X-rays to the light, Even a layman can see they are splotch- ed with shadows. He puts them aside frowning. He pores over pages of foolscap reports, frown- ing, He turns back to the X-ray pictures frowning. You glance out of the window. The view is city roofs. Hove dear life is, Hew dear roofs are, Sud- denly you want so passionately to remain in a world with roofs. Suddenly you love roofs. You cannot bear to part with roofs. They are part of the world you COOL CAPER — Housewife Sharon Hormel! has several ways of beating the tempera- ture during a 90-degree heat wave, A portable fan billows out her Hawaiian muu-muu, while she holds an ice pack to her head and eats an ice cream bor. I admire my doctor. I need . 111. I trust hint I doubt him. resent.him. I resent his right invade my privacy. Despite is role as confidant, I doubt his Ability to withstand the pres- Aires of his wife's curiosity. The physician walks where eelatives and intimate friends fear to tread, His right to ques- tion beyond the bounds of deli- Lacy is inviolate. The physician beside whom I find myself seated at a dinner party is not just part of a crowd ,of people, like the businessman At my left or the college profes- sor opposite, A doctor can deduce et first sight certain intimate facts about me that are outside ithe awareness of my nearest and dearest. The slight distension of * little finger joint indicates to him incipient tendency toward arthritis. I have acid, I need glasses, am likely to be susceptible to ulcers. I am built to bear chil- dren easily and I am inclined to overweight, Now if this man beside me at dinner happens to be my own doctor he knows my blood count, my diastolic and systolic beats, my arteries and the reason I wear my hair in a certain style, He put seven stitches in my head after my head-on car crash, Except for him as my dinner partner, I would, be happily vio- lating his prescribed diet by succumbing to sweet Hollandaise eauce on my broccoli, date souffle and forbidden black coffee, -writes Fannie Hurst in "Tit- tits." Across the table is his wife, I'm sure she knows the reason for that particular hairstyle, -what hospital I was in the time I took the alleged trip to Florida. She knows the telltale age of my arteries. As to this matter of woman and her age. My poor, darling sex, almost every one of us is sick — sick when it comes to confessing honestly to our num- ber of years. After twenty-nine, we cannot easily force the numerical truth of age across our balking lips, insurance companies, zoci al security questionnaires to the contrary notwithstanding. With a heavy-pawed attempt at kittenishness, I once explained toe physician who was asking my age that I had lied about it for se long that I actually did not know the exact year. which was literally true. "Never mind," he said quietly, jotting down a notation on his card. "We have ways of know- ing" But with all their skills, dedi- cation, and nobility of purpose, would you say that doctors are t eeny- people? Secret apprehensions a b o ut your health have been troubling you. Your symptoms tally with those repeated in newspaper, ra- dio, and television advertising. At long last you visit your doc- tor. Days of questioning, tests, A ind X-ray follow, You are instructed to return in so week to learn results. During that seemingly endless interim, you reason to yourself that most of your symptoms are probably the result of suggestion by high-powered advertising. But that pain in your chest and down your right arm is real enough! tiOAREM SCARUM — Designer Charles Ritter divides the at- eardion-pleated -skirt Of o Meek isrepe cocktail dress to hit at fie- ahiott riote hi Haniburg, Weal 6ermidny., The full, VW skirt is Wathered just below beech ktide kir a "lititem girl" locik.. know and love. Poets in their sad, lovely poems may dream beyond reality -towards their mansions in the sky—but eou like it here. The doctor regards you over his glasses. He removes them. He clears his throat, You are rigid- ly tense, "Your report. my clear is near- ly perfect." A kind of rage mingles with relief. What strange impulses motivate this man? WHY DID HE NOT TELL YOU AT THE BEGINNING? Why had he not met you with a cheerful "O.K.", instead or dragging you through a night- mare of apprehensions`, Are doctors people to their wives? Marriage counsellors stress the special areas of con- sideration which confront the young woman contemplating such a marriage. She must prepare herself for a life of irregularities. erratic meal hours, emergency the rule rather than the exception. She must reconcile herself to a social life that is subject to a last- minute absentee husband due to somebody's emergency appendec- tomy or baby's croup. She must accept that the tele- phone will dog his footsteps day and night. She muet develop im- munity to the fact that women in glamorous beds, decked in boudoir finery and nurees in crisp white, may dcite on him She must prepare herself riot to ponder how bed-side were his manners, how immunized is he to nurses, Are doctors people The lady who sits beside him at dinner, and the wife who lies beside him at night, both ask for their own reasons. Usually their answers a r e identical: "Yes,, wonderful people" itSdUF 32 diet!` The Fishing Industry and the federal Department of Fisheries are working together to encour- age the increased use of fish and shellfish products during Fish 'n' Seafood _Week, . October _17-23, 1960. Throughout this week the harvest of the waters will be featured in food stores right across the country. e When winds blow chill, a hearty warming fish chowder is a welcome dish. It tastes good and it is good for you. All of the fine flavour and food value of the fish and vegetables are re- tained. None are discarded in cooking liquid. Here is a recipe for a wonderful fish chowder with, stick - to - the - ribs quality. Make it using any variety of fish fillets desired. Cod and haddock fillets are especially recom- mended. AUTUMN FISH CHOWDER 1 pound fish fillets 3 tablespoons lemon juice 2 tablespoons cooking oil or butter 1/2 cup thinly sliced onion 1/2 cup sliced carrot 34 cup sliced celery 1 can (20 ounces) tomatoes ,1/ cup uncooked noodles 4 cups boiling. water 1 tablespoon salt IA teaspoon pepper Finely grated Parmesan cheese Cut fillets into 6 proportions , of about equal size: Sprinkle with lemon juice and allow to marinate in refrigerator while preparing, broth, Heat fat in a deep saucepan; add onion, car- rot, and celery; cook over low heat for -10 minutes, stirring oc- casionally. A d d tomatoes, noodles, boiling water, salt and pepper. Bring mixture to sime• mering temperature, cover and simmer for 30 minutes. Add fish and lemon juice, again bring to simmering temperature, cover" and simmer 10 minutes longer. To serve, place a piece of fiish in each warmed soup bowl, fill the bowls with chowder and sprinkle with a little grated Par- mesan cheese. Makes 6 servings. 4 4 On the Atlantic seaboard, where excellent quality fish and potatoes abound, cooks have fully explored the myriad of delicious fish-potato menu possi- bilities. A few are given below. The first features salt cod and is variously referred to as; Fish and Scrunchions, Dutch Mess, and House Hankie, as 'well as Hugger-In-Buff. HUGGER-IN-BUFF 1 pound boneless salt cod 4 medium potatoes % pound fat salt pork 2 medium onions, thinly sliced 2 tablespoons vinegar 14 cup cream or milk Rinse cod thoroughly then Soak overnight itt cold water to cover, Drain, add fresh cold wa- ter to cover, and bring to sim- mering temperature over low heat, Remove fish from water, If it is too salty to the taste cover with fresh cold' water and again heat to boiling point. Cut into serving-size portions, Peel po- tatoes, cut into quarters and cook in water in which cod was heated, When potatoes are about half cooked add cod and simmer gently until potatoes are tender. Drain and place on warmed plat- ter. Meanwhile, dice salt pork finely and fry until scraps are crisp and light brown. Remove scraps from pan, add onion to hot fat, and fry until tender. Stir in vinegar, ottani, and pork scraps, Reat sauce to boiling point Pour over cooked potatoes and cod. Scree at once. IVIakes. 4 servings. CODP tell CARES cups eoelied cal iha chopPee onion.. tablespoons blittee triaelicel petateee beaten Salt le triete Dash pepper lei cup fine dry bread crumbs. Flake cod. Fry onion in butter until tender but not brown. Com- bine mashed potatoes, onion, and egg. Whip mixture until light and fluffy. Beat in cod. Season to taste. Shape into patties about 1/2 -inch thick. Coat with bread crumbs. Panfry in hot fat, turn- ing once to brown on both sides. Makes 4 to 6 servings. Note: a tasty variation of this recipe is to add 1 cup of cooked, mashed parsnip to the ingredi- ents. e * * ST. ANDREWS CLAM PIE Z cans (5 ounces each) small whole clams 14 Pound sliced bacon S medium potatoes, thinly sliced 2 medium onions,. thinly sliced 1 teaspoon salt Li teaspoon pepper 2 cups liquid (clam liquid plus water to make volume) Pastry Drain clams and save liquid. If clams seem sandy, rinse under cold water and strain liquid through several thicknesses of fine cheescloth. Dice bacon and fry until scrapsare crisp. In a greased 2-quart 'baking dish or pan (a dish 13 -x 9 x 2 inches is ideal) place in layers half the potatoes, onions, and clams. Sprinkle with half the .season- ings. Repeat. Begin and end with a potato layer. Spread top 'with crisp bacon scraps and. fat from pan. Pour liquid over all. Bake in a slow oven, 325° F. fOr about 1 hour or until potatoes are ten- der. Remove dish from oven' and cover with pastry; prick. Return to a hot oven, 450° F. and bake for 20 minutes longer, or until pastry is lightly browned. Makes 8 servings. BAKED STUFFED FISH. UNUSUAL YET SIMPLE A whole baked stuffed fish is one of the simplest fish dishes to prepare and such an attractive one, Proudly served from a plat- ter it can be quite as festive as roast turkey, yet it doesn't take as long to cook. • To prepare this dish, first se- lect a fine fresh fish and have, your dealer dress it for you (i.e. clean, scale and remove head, tail, and fins), if this has not already been done. Some good varieties to stuff and bake whole are; lake trout, pickerel, white- fish, haddock, and salmon, A 3- pound dressed fish is a good size for a family of 4 to 6. When you get the fish home, rinse the body cavity well with cold water, pat dry with a paper towel, and sprinkle with salt. To stuff your fish you will need to prepare it cup of dressing for each pound of weight. If the backbone has been removed you will need to prepare 1 cup for each pound. Stuff The Fish Use a favourite bread or rice dressing to fill the fish, or try this delicious new Cheese-Bread Dressing recommended, by the home economists of Canada's lie- partment of Fisheries for a fish weighing about 3 pounds Cheese-Bread Dressing Combine and mix well ingre- dients listed as follows! 1/4 cup melted butter or cooking oil, I cup finely "chopped onion, 2 cups slightly dry soft bread erumbs, 1/2 cup grated Cheddar cheese, tablespoons chopped parsley, 2 teaspoons dry mustard, 1/2 tea- spoon salt, fie teaspoon pepper. Lightly pile, do net pack, this dressing into the fish. Fasten the open edge with small skewers and lace with string. Into The ()Veil Place stuffed fish in 4 shalloW, greased baking pan. Brush it With Melted fat or cooking oil. Measure its thickness with a ruler at the thickest Dart Place in a hot oven, pre-heated to 406 P. and bake, allowing nein- Wes cooking Hite fdt each inch of meaqtred thickness, The fish is Cooked When the flesh, down to the backbone, has lost its watery li k taking or an opaque white eat tint, when the juices are milky coloured, and when the flesh will easily separate into t flakes, the fish is cooked, Care- fully transfer It.To it e a Taste heated plat- ter and remove the lacing, To serve a baked stuffed fish with a flourish, add a colourful • garnish or two. Here are some leelemegoenstiwonesd:ges p, esrlkicyes sprigs trig:tistosof parsley, watercress or mint; dipped in paprika if desired; an attractive cooked vegetable such es whole baked tomatoes, grilled tomato halves or slices, glazed carrots, sautéed mushrooms, put- fy baked stuffed potatoes. Dishes come and dishes go but some are perennial favour- ites and, like the brook, "go on forevera — go on the table that Is. One of these is the Salmon Loaf, Great grandmother used to make it in, her old-fashioned kitchen and we still enjoy the savoury goodness of her recipe to this days This substantial dish seems to have particular appeal in the fall of the year. SALMON LOAF I. can (1 pound) salmon cup finely chopped onion 2 tablespoons chopped green pepper elf! tcalobLespoofongabrluitct, ern,linnteeeltded 2 cups cooked rice ie cup milk 2 egg yolks, slightly beaten 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Ve teaspoon salt M teaspoon pepper el teaspoon thyme 2 eggs whites, stiffly beaten Drain and flake salmon, Sav- ing liquid to use in a sauce if desired. Cook onion, green pep- per, and garlic in butter until tender but not browned. Com- bine with salmon. Add rice, milk, egg yolks, lemon juice, and seasonings. Mix well. Fold in egg whites, Line the bottom of ea loaf pan or baking dish, 9 x 5 x 3 inches, with aluminum foil' and grease the foil and sides of the pan generously. Turn salmon mixture (which is very moist) into the pan and bake in a mod- erate oven, 350° F. for 40 to 45 minutes, or until' the loaf is firm in the centre. Remove from the oven and let stand in pan for 5 minutes. Umnould and serve hot with cooked vegetable and a sauce if desired, or serve cold, with a salad. Makes 6 servings. Travel Need Not Be Expensive , Most people will say that New York is an expensive place to visit. No doubt about it, it can be, On the other hand, if you •know the ropes a week's visit there can cost you very little. A young Englishwoman had a • fine seven days in the city, went where she wanted to, saw the most important sights, had a nice 'hotel room and plenty to eat, all for a maximum cost of $70. Naturally, to do this some sa , crifices had to be made. There was considerable walking for .one thing, but that gave her the feel of the place. If distance had to be considered, she went to her destination by subway or bus. Taxis were only for emer- gencies. •Meals were at drug- store lunch counters or at one of • the small inexpensive restaur- ants which really have to be sought out. If travel is expensive, often it is the traveler's fault. It can be done for little money, but few of us take the trouble to find out how to do it. Many people say if they can't go first class, they won't go at all, What a lot of fun they miss! — Houston. Post. Oil,Rich Sheiks. Really Turn It On The season of the sheik in 1ie- banon has just passed. This sum- mer, and all over the hot des- erts of Kuwait, Saudi Arabia, Qatar, and Bahrein oil-rich Princes and sheiks deserted their PalaceS for the mountains of Le- banon, the "Switzerland of thee Middle East." One evening, as my family and I. were driving up a mountain road seeking a breach of cool- ress, a huge red convertible whooshed by, occupied by two dark-skinned Arabs in white robes and flowing white head- dress. These men, their license plate disclosed, were from Qatar, Think of it! That hot, sandy patch of land jutting into the Persian Gulf, where everyone scraped for a living until oil was discovered a few years ago. And now .the. tiny peninsula sends its quota of lean sons of the desert, some still wearing their hair shoulder-length in Bedouin fashion, to pilot Cadil- lace and Continentals along the reads of Lebanon. In the Lebanese resort towns of Aley and Bhamdoun, veiled ladies, swathed from head to toe in black, peep out from the back seats of limousines at shop win- dows whose dresses they will buy to wear beneath their robes. Some sheiks, who choose to leave their harems intact in air- conditioned isolation back in the desert, show up at social func- tions escorting girls dressed in the height — actually, consider- ably beyond the height — of Western fashion, Such sheiks generally are portly; wealth has bad a little longer to settle in on them. Not satisfied with renting rooms, some sheiks buy whole hotels and turn them into sum- mer palaces. One such acquisi- tion, a former apartment house, stands on the beach road not tar from our Beirut flat, A high, square building set on pillars in the sand, the house has been transformed into a mansion by the Kuwaiti sheik who bought it. The house now boasts an acre of garden, sur- rounded by a high wall studded with electric lights, and the whole compound blazes in splen- dour each evening when the sheik Is in residence. When these men do rent, they set the normal rental market on, beams-end. We heard Of a Lebanese 'family who built, a villa in the hills above Beirut. The villa caught the eye of a Saudi prince, who said he would like to rent it for 40 days. qlhe at wiser, net .$141hey, eleclined. nut, Slid the mince, lie would pay one tbeiesend Le- benese pounds tier day, fir more than three hundred dollev.e. This fora villa whose normal yearly: rental would be live thousand pounds! The owner agreed. with ala- crity. There was no damage to walls and floors which could. not 'be repaired for a fraction et that price. At the end of the 40 days the enamoured prince took the house for an Addition- al 30 days, et the same rental; writes Harry B. Ellis in the Christian. Science . Monitor, As the years roll on, these men of the desert are growing more sophisticated about their money. Seldom today must a Lebanese hanker hold ready a, large stock of cash to show a sheik who wants to "see" his money, Instead, the sheiks have plunged into real estate to the extent that the Lebanese house- buying market is almost domin- ated by Kuwaiti and Saudi money. The apartment in which we live was bought recently by a Kuwaiti sheik, Whether he ever saw the building, I do not know, But he has a shrewd and effi- cient Palestine Arab — a re- fugee of the Arab-Jekvish war = to manage his investments in Beirut. At the rents this sheik, and other landlords, charge, he can get his entire investment back in eight years. This aspect of the Saudi and Kuwaiti "presence" is 'perennial in Beirut. It is only in the sum- mer, when the fierce sun beats. down on the desert, that the sheiks themselves, their ladies, retinues, and great cars, appear on the scene, putting a gleam into the eyes of Lebanese mer- chants, and making this truly the season of the sheik: Oh, Lady, Lady! For the lady with Madame de Pompadour's taste and a Louis XV income, Henri Bendel's New York specialty store has the newest in beauty salons, ..The Gilded Cage is a softly-lit bolt* with pink chiffon walls and pink- smocked salesgirls who will ar- range sittings for special $125 sculptured heads (to check out new make-up styles), and will supply $10 consultations to help guide the dazzled client in choos- ing one of the shop's 160 lipsticks or 90 shades of eye shadow. My wife and I had words to-day. It's seldom this occurs, But when it does, I'm sure to find That most of them are hers, Famous 'Novelist Says. That :P9qtors ,Should Tell SOONER, TESTING — BritishPrime Minister est Harold Macmillan, who ad- dressed the U.N. General Assembly Sept. 29, tests the rostrum before the start of the Sept. 28 session. dAittilkt ON 'DIGNITY Hit 04,46 inttn'tel rini his flesh, bijilfight 'onde it4fei of kit fiSit Madrid! Spain ring, HIs OU Utelt 16, theedi; kedohda, knows what ti near Mtge,died!!!.,