The Brussels Post, 1960-12-01, Page 64eciegel*V
Coin* .Are This
'Woman's ..arger.
Go Ahead Get
Tanned At 11.0040
010 Vaegetee, et n d silent alto,
Buster Neaton, shows up (Melee
eiOnelly to, watch his moves.
Hare's new cultural lures ahead
for the intellectual InSOnuma0,1
IkeettireS 'On art, literature, and
science..
FISHERMEN ON WHEELS — John (Laramie) Smith, right, helps
happy youngsters set their tackle on Fishermen's Wharf in
Santa Monica, Calif. The Muscular Dystrophy Associations of
America hosted the crippled children.
TABLE
ews
TALKS
oicavz Anob.
TO staus seekers, a deep, Yeate-
rennet Suntan is an impressive
symbol of upper-crust leisure, •
Besides, the tan minimizes wrin-
kles And makes teeth leek White
tee So, when cosmetic ellenufeee
ltereee came out last year with
artificial suntans in bottles, it.
WAS no surprise that Americans
bought millions of quarts of the
-stuff, The only question: Are
Man-Tan and the other bottled
suntans made of clileyeleoxyne-
Wig (PHA) nay :safe?
The answer is "yes," according
to a group of New York .doctors
reporting in the current issue
of the American Medical Assort,
eiation publication, Archives. o'f
Dermatology, After .testing•DHA
on 200 people, the medical team
found "no signs of Primary pr
allergic reactions.'
D.1-1.A, the New York derma-
tologists said, is actually a form
of sugar which often combines
chemically with animal proteins,
turning them brown. The .enree
ultraviolet rays trigger a. eherni,
cal action in deeper-lying skin
cells, causing - them to turn
brown, but DIVA, simply affects
the outermost horny laYer. As
result, two University of Penn-
sylvania doctors said in the same
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 does 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."
DEBATING STOOL — Small dog
takes his ease on the seat of
a debating stool from north-
eastern New uinea's Sepik
River region, It is on exhi'bti at
New York's Museum of Primi-
tive Arts,
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-1.4 Oval" and
hope they will be useful to those
of you who have Nimrods in the
family.
Stylist Boosts
Cropped Hair
Just for Folks
Who :Sleep
Any bookstore that takes in
$109,000. a year can. consider it-
self in clover, and turning the
trick in the drowsy, .sunwashed
California town of •HerMOSa
Beach, (populationl. 10,000) is
nothing less than phenomenal. A
red bearded bookseller named
Bob Hare does it there by .corn,
hiring books and coffee and
staying open till .3 aml„ which:
Is why his place is called The
Insomniac,
In the customers pour, six
nights a Week,. insomnia-ridden
residents, A peppering of beat-
niks down for an evening's drive
'from neighbouring Venice; and
an occasional ,celebrity
Ifollywood 20 miles away, In
minks and .overalls, beach san,
dais and barefooted, they take
home every month 3,000 soft-
cover books, 2,000 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
boelerack 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 Gibraries mysti-
cal-inspirational "The Prophet."
At the coffeehouse next door,
the fare includes The Interna-
tional Jazz Quartet, .Los Fla-
mencos Dancers, guitarist Man-
She Once Thrilled
All The World
Long before press agents were
invented, Ida Rubinstein, the
darling of Czarist Russia, was
acclaimed as the dancer with
"the most beautiful. legs in the.
world,"
The orphaned child of riete
Jewish parents in St. Ptersburg,
Ida also lied money and taste.
Her Professional debut took
place in Paris in 1909, when,
she danced the title role in Mi-
chel. Fokine's "Cleopatra" in the
historic first visit of Serge Di-
aghilev's Russian ballet to West-
ern Europe. Her supporting cast
included Vaslay Nijinsky, Anna
Pavolva, Tamara Karsavina, and
Fokine himself, The next year
Ida created the role of Zobeele
in Foltine's "Scheherazatle," then
branched out into plays and pro-
ductions of her own choosing
and her own financing. Ravel
wrote his "Bolero"e 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 Stravin-
sky also wrote music for the
queen of the stage.
But it was Gabriele D'Alene-a-
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 Rubinste n,
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 captivate
Europe's balletomanes until the
'30s. Then she retired to the
„south of France, where, listen-
ing to the music of her admire
ers„ she grew old in elegant se-
clusion, And there, last month,
at 75, the breath of life expired
from the body that once had
.thrilled the Western world.
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 Tolled
around capers. ISSUE 4'7 — 1060
Road safety in Italy- - -
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
roasters. The ruffed grouse„ for
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 314 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
mooseburger and you'll never
turn back, Here's the recipe,
courtesy of the Canadian Wo-
men's Press Club.
B1tOILED MOOSEBURGERS
g lbs. minced moose meat
tbsp, chopped green pepper
11/2. tbsp. chopped onion
salt and pepper
bacon stripe
butter
Combine meat, chopped green
pepper and chopped onion, sea-
soning with salt and pepper to
taste, Pat out mixture on cookie
piece — a groat (enough for a
hansom cab fare in Queen Vice
toria's day) -- and a double
florin almost the size of a 'five-
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 Zealrid, 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.
4"Here's a piece .of tribute
egeSney mod in the time of
milt Jesus." glieabeth Pyne
as ebe took a ,small coin
aen ita Place in one of her care.
lly labelled coin cabinets,
So ;Per as ehe krteWS, she is
only wane= in Britain who
lull-time coin dealer,
With something like awe I
:lie
this "tribute penny of
:elle Bible." A small coin, about
e size of a farthing and em-
pssed with the head of EniPer-
pe' Tiberius 1447 A.D,, it bad
teen around for more than 1900
rears and looked as though it
"had been newly Minted.
I sat with Mies. Pym at the
Kensington Antique Dealers' Fair
?here she bad a table, and where
every few minutes numismatists
teoin enthusiasts) pulled up a
chair to examine her collection,
"Customers become friends,
and that is why this business is
stick ?fun," she said.
I asked how she began. "I
Wanted something original and
out of the rut," she said. "My
lather was a collector of beau.
if/lel things, among them coins.
I became interested as a small
OiId."
A youthful enthusiast, 14-
year-old John Garbett, an ex-
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 col-
lection with her entire capital
—
,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. Sometimes coins a r e
thrown up 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
ound on the sands and in Dor-
set they are plowed up in the
Miss Pym has a large mail
order 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. "it
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
he has collected coins."' declared
another customer;
"The value of a coin depends
largely on its condition," Miss
Pym 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 huw
much of the issue was minted.
kf only a small number of the
coin was issued, the value is cor-
respondingly greater, The Gothic
crown of 1847, for instance, is
valuable because so few were
painted.
Interesting coins in Miss Pyre'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
AVegette,
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 1/4. cup chopped onion
in about -4 4tablespoons butter
and add 3/4 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.
6
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 meat cake 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 VESPAGNOLE
3 Jabs. 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
1/4
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.
4, rx
ROAST PHEASANT
2 pheasant
I small onion
1. pinch celery seed
ee 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
lernori juice and stuff with do-
meetic fowl stuffing:
Rub outsides of birds with salt
and pepper and dust lightly with
flour, Place each bird in a
greased brown paper bag, tie
mouth of bag .and: place it a
shallow pan in a moderate overt
Meanwhile, simmer down the
giblets until little water remains,
Remove and dice the sections.
Place a lump of butter the site
of an egg in a small skillet and
add the giblets and broth, To
this add the Espagnole sauce,
After one hour cheek the pheass
ant's progress, The skin should
be brown and crisp, the meat
juicy and tender. Serve the gra-
vy separately, preferably over
wild rice.
*
Pike is an interesting fish to
rook. It's not found only iii Can-
ada, as this recipe from Germany
shows:
FRICASSEE 'OE PIM,'
2 5-113. pike
2 tbsp, chopped onion
2 OAP, buttes
Z tbsp, Bonk
6 wk.l white vinegar
eggs,
ii eittislitooitts
peeelee
ithelievies, etnled
salt- and Pepper
Cut tip 'pike into serving pietas
and wipe them dry. Fry' the
onion far two minutes with but-
ter in saucepan!, add pieces of
pike; saute there over high leeet;
add -salt and Pepper, After a
few MitititeS, sprinkle with front, „
adding .gradually equal part,* 64
"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
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.
A's 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 on an island off
Madagascar, he had flatly re-
fused. to follow in the family
footsteps and attend a military
School, His father, an officer in
1 the French Army, lleVere.becarrie
reconciled to this turn of events,
he added. His Mothers however,
has maintained an active inter-
est in her son's career.
Heading the list of his "keys
to beauty" is, "Be an individual."
.To this he adds the Socratic
counsel, "Know thyself," and
further states that he does not
believe there are any ugly Wo-
men, but only women who do
not know themselves and their
potentials.
His enthusiasm for short crop-
ped hair is boundless. He finds
it is becoming to 60 per cent of
all women, which largely ac-
counts for it having pushed the
exaggerated bouffant look right
down arid out of 'the fashion pic-
tures. The spirit and Verve of
1025 are back with us, a fact
which obviously pleases Mon.
elate' Norbert enormously.
Other bits Of counsel from the
engaging young Frenchman:
"Do not ask your girl friend's
advice„ She doesn't know any
better than you, arid basically
she is your competitor."
"Do not follow fashion blindly,
but adapt it to your individual
taste, to your own way of life,"
His final Werd of wisdom? "Go
to a'beauty specialist!"
Editor's -note: Natal
HOVE CAREPtilt,Le' — the
life yew save' etas? 1w tout &WO
I
rt
•
Inflatable plastic rood marker, above, is a new version of the
friangular metal signal that all Italian, motorists must carry
in their cars. Marker is set In the road as a warning when car
breaks down. A battery-powered light is included. 0 Device,
below,. shown in Rome, is designed to 'replace the usual tire
chains. It gives traction in sand, mud or ice,
CLiNG — 'pieces are
eliminated in these rieW glosses
calledOrig., They're held. on
by 'Soh doniblike. rpraiettlOn
that slia gertilv. the
of the
HOt AiR GUN — Valerie Dru,:er, left, lights a berbeeue fire
bi jig theie with- a flarhelets,, hot air gun 'in London, England,
bOn lids art electric element Oda o fan. If heats air
kJ eight tittles bulling' 'temper'ature and blows it out the nozzle.
No paper, kindling thernitale are needed, Mary West weitS
t tit gated f,xa tie pep the steaks ore