HomeMy WebLinkAboutThe Brussels Post, 1960-11-17, Page 2*At
Road safety in Italy-
ear
Inilatahia p4o,silt road marker, above, is a new, version of the
triangular metal signal that all Italian motorists must carry
in their 'Cars. Marker is' set in the road' at a warning 'When car,
breaks -down:, Awbatterylpowerecrlight it included.'''‘ •Devicce,
showitOri Aome, is.,,ciesigned to replace the usual tire
thelins. It gives, tcoctiOnmiti sand, niud or ice.
FISHERMEN ON WHEELS -- John (Laramie) Smith, right, helps
happy youngaters, set- their tackle ,on Fishermen's Wharf in
Santo Monica, ,Calif. The Muscular Dystrophy Associations of
America hosted the crippled children.
sy
TABLE TALKS
Jam At\clmw3.
,C0it1s:, Are This:
Woman's Career ..„,„..,"
'-'.ger.e7a a 'piece of tribute.
oney used in the .time 01.
Eorn
riot 1):ppl.*.!'. IlZalaatla PVTA
Id, as she leek a small can
its place in. one . a her care,
. lly labelled coin cabinets.
So lea as she kriaWSi she la
* only woman in Britain who
•fitli,titne coin dealer,
With aeinethi.hg ,- li.15e awe :
• candled this ."'tribute nentlY Of -
the Bible," A small coin, about
'*10 ai4e. of a farthing and ern-
$nssed with the head of Emper,,
aVr 'Marina 4447 A.D., it had
• Meg,-4. around .fot•Morg than. 1900
Oare. .ancl. tool .ed as though it
*al been_ newly minted.
I sat 'with Miss Pyrn at the,
enaiogton. Antique Peelers" Fair
Where she bad a table, anti Where •
aavety few minutes numismatists
(coin, enthusiasts) pulled up a
gheir to examine her collection.
"Customers become friends,
end that is why this business is
euch eun„" she said. •
I asked how she began. "I
:wanted something original and
011t of the rut," she said. "My
Father Was a collector of beau-
Iful things, among them coins.
became interested as a small
child."
A youthful enthusiast, 14-
wear-old Sohn, Garbett, an . eN-
pert on Roman coins, is Miss
Pym's "assistant,"
"I became a -coin collector
when I was seven years old," he
told me,
Miss Pym bought her first eel-
lection with her entire .capital
— al.
Now she buys from "many odd
places." Sometimes she buys an.
old chest or bureau, not for the
chest, but because she .suspects
there may be a secret drawer
with coins in it. Often. she is
right, 4ometimes• coins a r e
throwit . lip when excavation
work is in progress and she is ,
allowed to search in the soil dug
up, writes Melita Knowles in the
Christian Science Monitor..
In Norfolk, coins are often.
found on the sands and in Dor-
set they are plowed up in the
fields.
Miss Pym has a large . mail
ceder business and about half
of her correspondents are from •
the United States. -
Many children •.collect coins.
While I was with Miss Pym at
the Antiques Fair several women
came to buy two or three coins'
for 'their nieces or nephews. "ft
solves the problem of what to
buy for anniversaries," ,one said.. •
"Coin collecting is a wonder-
fully interesting way of learn-
ing history. My nephew has be-
come a history enthusiast since
be has collected coins," declared
another customer.
"The value of a coin depends
largely on its condition," Miss
aaym told me, "and of course all
collectors want to get as near to
the mint as they can — that is,
As near the perfect condition as
possible."
The value also depends on how
much of the issue was minted.
II only a small number of the
coin was issued, the value is .cor-
reapondingly greater. The Gothic
crown of 1847, for instance, is
Valuable because so few were
minted.
Interesting coins in Miss Pytn's•
collection include: one-quarter
of a farthing and one-third of a
farthing; -a large two-penny
piece weighing two, ounces and
minted in 1797, and a penny
piece to go with it; a fourpenny
HOT AIR GUN Vole-rid broker,. ;left, fights a barbecue firm
,0,0 PO with a fie:kindless; hot air' gun in Lohdon, England:,
14ie gut t has ton - electric element and 6 km. it heats air
tertiperature brief Wawa if out the tiOztle., i' fit times barlrn
$6, Paper, krncliiiig 431/' theniltals are tieede4., Mary Weat walla
good fire la .pap .the 'Stetiks bra.
o Ahead Get •
Tanned At Rogge
To ata~is seekers, a deep, year--
;Oland suntan is an inapraasive
symbol of upper-crust leisure,
/3esides, the tan minimizes Wine
Riga and makes teeth leek Whit-
er. So, when -coaMetie-manufaee
tu.aera game out last year with
Artificial suntans. in bottles, it
was no surprise that Americans
bought millions of quarts of the
abaft The .dialy question: Are
Mat-pawn and the: other bottled
suntans made of elihydrexyaeea
tone (DILA) really safe?
The answer is "yes," .according.
to a group of New York doctors
reporting in the current iSsne
of the American Medical
oration publication, Archives 01;
Dermatology: After testing. MIA
on 200 people, the medical team
found "no signs of primary or
allergic reactions,"
DILA, the New York derma,
tologists said, is actually a .fornt
of sugar which often combines
chemically with animal proteins,
turning them. brown. The sun's
Ultraviolet rays trigger a chemia
cal action in deeper-lying skin
cells, causing them .. to .turn
brown, but DHA simply affects
the outermost horny layer.- As a
result, two University of Penn-
sylvania doctors said in the mei.
dermatology journal, the thick-
er the skin, the deeper the colour
from Man-Tan — the- soles of
the feet and the palms of the
hand, for example, stain a much
richer colour than doe"; the thin
skin on the face, "Because of the
vast structural dierences of the
• various parts of. the face," the
doctors reported, "it is extremely
difficult to obtain a uniform
tone."
Stylist Boosts
Cropped Hair
"Fashion keeps our outlook
young," declared Monsieur Nor-
bert, director of hair styling for
Elizabeth Arden salons through-
out the world, when talking with
the press upon his arrival in Bos-
ton.
And the next fashion sensation
soon to invade America from
France, he predicted, is the wig
of natural hair. "What is better
for evening wear, after a woman ae
has been out all day attending
committee • meetings, playing
golf, swimming, or even for the
career woman!" he exclaimed.
And how are we going to rec-
ognize Our friends?
For blondes he recommends
contrasting dark wigs, and vice
versa. The influential "they" of
Paris are even more daring, he
reported, "for they are match-
ing the wig to the dress color."
So much for wigs. Monsieur
Norbert has other ideas, too.
Most recently he has devised a
"Passport to Beauty" to accom-
pany the woman traveler, con-
fronted with the problem of try-
ing to explain to an unknown
operator in an unfamiliar beauty
salon just how she wants her
hair done. He solves this for his
client by presenting her with a
chart illustrating not only her
finished coiffure, but a diagram
of instructions for setting each
roller, and pin curl.
As the youngest of his pro-
fession ever to receive the high-
est award given in France to
specialists in hair styling and
feminine beauty, -Monsieur Nor-
bert started early in life break-
ing with tradition, writes Nan
Trent in the Christian Science
Monitor.
He confided that as a very
small boy, living en an island off
Madagascar, he had flatly re-,
fused to fallow in the family
footsteps and attend a military
school, His' father, an officer in
the French Army, never became
reconciled to this turn of events,
he added. His mother, however,
has maintained an active inter-
est in her aOrr's career,
Reading the list of his "keys
to beauty" is, "Be art individual.".
To this he adds the Socratic
counsel, "Know"thyself," and
further states tha.t he does not
believe there are any ugly -wo-
men, but Only women who do
not know thernselvee arid their'
potentials.
His enthusiasm far short crop-
ped hair is boundless. He finds
it is becoming to 60 per cent of
all Women, which largely ac-
counts lot' it having pushed the
exaggerated bouffant look right
down and out of the fashion pic-
tures. The spirit and verve of
1925 , ate back With us, a fact
Which obVioualy pleases Mon-
sieur Norbert enormously.
Othet bits of counsel from the
engaging young Prenehman:
"no riot ask your girl friend's
advice, She doesn't know any
better than you, arid basically
she la your competitor."
"116 not follow fashion blindly,
but adept it to your individual
taste, to your own Way of life."
His final Word of wisdom? .4{7411
to a beauty specialiStl"
Edittir's note,: Natoli!
rtiV DAttEPULLY
life Ott "saVe May be vinit own
Here are some recipes for cook-
ing wild game and fowl which
I thought would be timely at this
season, They are 'reproduced
from the "C-I-L Oval" and I
hope they will be useful to those
of you who have Nimrods in the
family.
Keep one thing in mind when
cooking wild game — most of
the meat is quite dry, almost to-
tally lacking in the heavy layers
of fat or delicate marbling to be
found in domestic fowl or prime
beef. Because of this, game
should never be overcooked. In
fact, almost all game is best
when done to the medium or me-
dium-rare stage. Also because of
this, steaks from a big game ani-
mal should not be cut thinner
than one inch, and somewhat
thicker is better. To drain blood
from venison, immerse it over-
night in water and soda.
Upland birds and waterfowl of
the prairies feed heavily on grain
and hence become fatter than
coastal or eastern upland birds.
Thus 'they roast well, while birds
from mountainous or heavily
wooded areas, or coastal flyways,
require much basting to be good
Toasters. The ruffed grouse, far
example, is seldom cooked by
any other method than frying.
Young rabbits and red squir-
rels (although the latter are not
Yet a popular dish in Canada for
some reason) make wonderful
friers, but the older animals are
better in a stew with biscuits or
dumplings. -
The following selection of re-
cipes includes some well-known
ones and others which may be
new to most. Canadians.
GAME LIVER
This is the traditional first
meal from a deer, elk or moose,
and is usually eaten in camp. Cut
liver in Ye inch' slices and soak
in fresh milk to cover for one
hour. Roll the liver in flour and
fry it slowly in bacon grease four
or five minutes.
* *
Tired of hamburgers? Try a
mnooseburger and you'll never
turn back. Here's the recipe,
courtesy of the Canadian Wo-
men's Press Club.
BROILED MOOSEIWRGERS
2 lbs, minced moose neat
11/2, tbsp. chopped green pepper
11/2 tbsp. chopped onion
salt and peiper
bacon strips
better,
Combine meat, chopped green
pepper and chopped onion, sea-
zoning with salt and pepper to
taste. Pat out mixture on Cookie
lertiple pikes are
elifititiated rit these ,tieW glasses
re lied ding, They're held an.
by tarnblike pediOCitOliA
that nip gently into 44' 461di
Of' The' eyelid:"'
sheet to depth of about 3/4 -inch.
Cut into cakes with 21/4 -inch
cookie cutter, Encircle each cake
with a strip of bacon, fastening
with toothpicks. Dot surface of
each ipeat peke with butter and
broil six minutes on each side.
Serve with a mushroom sauce.
When the British Guards need-
ed new bearskins for their cere-
monial headdress, Northern On-
tario trappers came to their res-
, cue with a bear hunt which re-
sulted in a sizable by-product-
78 bear carcasses ready to cook.
Here's one of the ways in which
Romeo Guay, chef of Timmins'
Goldfields Hotel, solved the
problem. He calls it—
BEAR STEW A L'ESFAGNOLE
3 lbs. bear meat
1 cup vinegar
1 gallon water
1 small onion
1 green pepper
1 clove garlic
3 stalks celery
1 can tomato paste
1 can whole tomatoes
1/: tsp. tobasco sauce ,
salt and pepper
Preparation — all bear meat
should be washed in cold water
and then soaked for 15 minutes
in water and vinegar (one' cup
of vinegar to a gallon of water).
The ,meat should then be, dried
in a cloth. Fry bear meat in a
deep pan with the garlic, celery,
green pepper and onion, Add
salt and pepper, After frying
well, add the tomato paste, to-
matoes and tabasco, Let simmer
for, half, an hour.
* *
ROAST PHEASANT
2 pheasant
1 small onion
I. pinch celery seed,
1,,'a tsp. prepared mustard
juice of lemon •
2 oz. flour
2 oz. butter
1 cup Espagnole sauce
salt and pepper
Pluck and draw the .birds,
clean gizzards and place with
hearts and livers, in a saucepan
with one cup of water, salt and
pepper, one small diced onion,
a pinch of celery seed and mus-
tard. Wipe inside of birds with
lemon ittice and' stuff With do-
mestic fowl stuffing,
Rub outsides of birds with salt
and pepper and dust lightly With
flour. .Place each bird in a
&eased broWn paper bag, tie
mouth of bag and place in a
ahallow pan in a moderate oven
Meanwhile, simniet down the
giblets until little water remains.
Remove and dice the sections,
Place to 'Whip of butter the size
of an egg in a small skillet and
add, the giblets and, broth, To
this add the 'Espagnole sauce.
After one hour check the.pheas-
a.nt'S progress. The Skin should
be brown and crisp, the meat
juicy and tender. Serve the gra-
vy separately, preferably over
wild rice,
4- -4 4"
Pike is art interesting fish to.
cook, It's not found only ie. Can
ada, as this recipe from Germany
sheave:.
PRICASSEt 01'
pike
2 tbsp-, thoppeti rnliOff
tbSti, Fritter
2 VAS:: .000
-6 vilSbgrii'
eggs
6 iriiielirtitien5
parsley
fi rlrchOi1iC r, rolled
Salt and pepper
'tint UP pike into servin g, pieces
And Wipe them dry. Pry the
(Mien for two Minutes With but=
tot hi satteepaM add pieces Of
PikOl. Wife Oath over high betit
-add salt and popper. After
tell' minutes, Sprinkle With tient,
adding grade 16i Ong 'OKI oit
just For Folks:.
Who Can't Steep
My bookstore that takes in
$150,00Q a year can consider it-
self in elOver,. and turning the
trick in the drowsy,, .sunwaalted
'California town of Hernaoaa
Beach (population: 10,00) is
nothing less than phenomenal, xt
bearded bookseller named
Bob Hare does It there by 'cam-
bining books and coffee and
staying open till a a.m„ which
is whyhinyl place is called The
I
c.
n the customers pour, six
nights a week, insomnia-ridden
residents, a Peppering of beat-
niks down for an evening's drive
*ern neighbouring - Venice, and
an occasional celebrity from
Hollywood. 20 miles away. In
minks and overalls, beach salt,
dais and barefooted, they take
home every month 3,000. soft-
cover books,.2,00a hard covers,
and. 700 records, In an attached
coffee-and-culture house Hare
-runs next door, they spend an.
additional $140,000 annually.
Hare and his wife, Juanita,
started the .combined operation.
with the coffeehouse, which they
opened in 1958,. with '$5,000, For
cultural decor, they Installed a •
bookrack of respectable titles.
As Hare's. -success' grew along
With his luxuriant beard, he
rented the supermarket next
door, knocked through a wall,
and began peddling books really
seriously. •
Hare knew .his .locale. He
stocked up heavily on existen-
tialism, • Zen, and Alexander
King, and provided a smattering
of .everything from A. A. Milne
to Henry Miller, Current top
seller is' Kahlil Gibran's 'mysti-
cal-inspirational "The Prophet,"
At the coffeehouse next door,
the fare, includes The. Interna-
tional Jazz Quartet, Los Fla-
-menotis Dancers, guitarist Man-.
vinegar and water, just to cover.
Place a bunch of parsley, gar-
nished with herbs, together with
a handful of fresh sliced mush.:
rooms. Cook at high heat until
the sauce is reduced to a third.
Remove the pieces with a fork
and set them on a serving plate;
strain the sauce; add to it a few
cooked mushrooms, r e d u c e,
thicken with two or three egg
yolks, add chopped parsley and
pour over fish; decorate the fric-
assee with anchovy fillets rolled
around capers.
azquez, untl silent fitn4,
caster Keaton. shows tip occa-
sionally to watch his moves,
Hare's new eultural lures ahead
for the intellectual Insomniac:
laeettirea On art, literature, and
science.
She Once Thrilled
AU The World
Long before press agents Were
invented, Ida Rubinstein, the
darling of Czarist Russia, was
aaclaimed as the dancer with
"the most beautiful legs in the
world,"
The orphaned child of rich.
Jewish parents in St, Ptersburg,
Ida also had Money and taste. •
Her professional debut took
place in Paris in 1009, when
she danced the title role in Mi-
chel Foleine's• "Cleopatra' in the
historic first visit of Serge Di,
aghilev's Russian ballet-4o Weata
ern Europe. Her supporting cast
included Vaslav Nijinsky, Anna
Pevolva, Tamara Karsavin.a, and.
Fokine himself, The next year
Ida created the role of Zobeiee.
in Fokine's "Schenerazade," then,
branched out into plays and pro-
ductions of her own• choosing
and her own financing.. Ravel
wrote his "Bolero" for her and
when told that it must run only
eighteen minutes and 30 seconds, ,
he repeated one theme over and
over again, each time louder
and faster. Debussy and Strav-m-
sky also wrote music for the
queen of the stage.
But it was Gabriele D'Annun-
zio, the poet-novelist-playboy of
the Edwardian years who 'meant
the most to Ida.' While engaging
in a dozen or more minor dalli-
ances, he wrote the play "The
Martydom of Saint Sebastian"
for her. In this, Miss Rubinstern
tied to a stake took the arrows
of her tormentors without flinch-
ing and suffered only when one
of them shot upward and struck
God. The Catholic Church in
France was outraged by this
production but.' it added to the
Rubinstein fame.
Ida continued to eaptivate
Europe's balletomanes until the
'30s. Then she retired 'to the
south of France,. where, listen-
ing . to the music. of her admir-
ers, she grew old in elegant se-
clusion. And there, last month,
at 7.5, the 'breath of life expired
from the body that Once . •had
thrilled the Western. world.
ISSUE 47 — 1960
piece — a groat (enongh for a
.hansom cab, fare in Queen Vic-
toria's day) = and a double
florin almost the size of a live-
shilling piece.
"The large towns had their
own mints in the sixteenth and.
seventeenth centuries," Miss Pym
said, so one gets a York-minted
Charles I half-groat of an Ed-
ward VI base silver.
Trade tokens were sometimes
issued in the 16th and 17th cen-
turies where there was not
enough change. Miss Pym show-
ed me New Zealand, Australian,
early Canadian, and U,S,A, tok-
ens. There were haberdashery
tokens and mail coach tokens,
payable at the mail coach office.
There were also theatre tokens,
"The Drury Lane ones are
quite valuable," Miss Pym said.
Miss Pym works from her own
apartment in Kensington at pres-
ent, but is trying to find small
premises where she can show
her collection. On Saturdays she
takes a stand at the Portobello
Road open air market where
many children come along to
ask her advice and to buy coins,
"It's a fascinating subject.
There's always more to learn,
That's why I like it," she said.
DEBATING STOOL — Small dog
takes his ease on the seat of
a debating stool from north-
eastern New Guinea's Sepik
River region. It is on exhilaii at
New York's. Museum of Primi-
tive Arts.
Quickly Made
Leftover Dish
It isn't every day you can gain
a reputation for a special dish
using leftovers, but here is a
good one to do it with. You'll
need 2 cups ground cooked ham
to serve 4.
Pan fry Va cup chopped onion
in about 4 4tablespoons butter
and add 1/4 teaspoon pepper. Mix
this in ground ham and add 1
egg. Mix well. Shape. mixture
into small balls and brown on
all sides in hot fat. Remove from
skillet onto platter.
Combine 2 tablespoons flour
with fat left in skillet. Add 1 cup
sour cream and 1/2 cup water and
cook until thickened. Pour over
ham balls and serve.
‘0.
Nr. :,171