Loading...
HomeMy WebLinkAboutThe Brussels Post, 1961-03-30, Page 6For Fa VACr,:.-Y0,,,Be tt 7 px1,110.. wvli. Add =Red choco late and stirt vanilla and salt and stir again. .Aao, the boiling water to the fel-Jilt mixture and stir; add :await of this wiatin mixture to the ehecolate mixture L,116 scialing the sides of the' bowl with. a. spoon. Grad- ually add leameining gelatin, stirring until \vat-blended Chill to consistency of unl)caten egg whites. Beet egg whites until stiff and fold into first mixture. Chill an hour or more until firm, Wholo should father he whop. mother's giving birth? London phveleian D. W. Hill started this. sort of kaliy talk in Britain re- eentle when he wrote in the i3ritish Medical Journal that the father Should he preeent et birth, Among the replies was. one from Irish doctor Joseph Patterson, "The proper place for lather, if lint At work'," Patter-. 1.cn contreektie. "ia in the local IpubI, whither instinct will usu- ally .gtairle. him." Another reply was from. Harley Street surgeon Albert Davis. Once there was a. father with him at a birth, Davis recalled, and "1 had to use the sutures prepared for the mother to repair on extensive scalp laeeration on the father, He bad fainted and fallea at the sight of the 'happy' event.''. SODA CRACKER MX 3 egg whites 14 teaspoon cream of tartar 1 cup sugar cup wainute (chopped) 1 teaspoon vanilla 12 soda crackers, crumbled Beat egg whites until foamy; add cream of tartar end con- tinue beating until slid. Stir the sugar into the egg whites Add vanilla, puts, ane cracker crumbs. Bake in. ;wavily greased 8-inch pie pan at 350° P. for 1 hour. Serve with strawberries, peaches, or bananas and whipped cream, Sweeten the fruit before using. SHE TOLD THEW Over the giggles of two teen- age girls in the audience at a concert hr licpkinsville, Ky.,. Met Opera spprano Rise Stevens could hardly hear herself sing, She thumped,, a white-gloved hand on the -piano, stopped the music ("The Gypsy Song' from "Carmen"), and told the crowd she couldn't put up with 'the gigglers: "I'll have to ask them to stop — or leave." That ended the distuebance„ and Miss Ste- vens finished her concert and took two encores. Afterward, the singer noted that her own 16- year-old son Nicolas — a student et Choate School — is a jazz buff who has no fondness for classical music. Miss Stevens added pointedly: "Bu,t at least he doesn't go to concerts." BUTTERMILK SHERBET " 2 cups sbutgitat rermilk 14,2 cup 1 teaspoon vanilla - 2 egg whites (large size eggs), beaten stiff 1 cup mashed canned apricots (or crushed pineapple). Combine, buttermilk, sugar, and vanilla; pour into freezing tray and freeze until mixture becomes icy; remove and beat until smooth. Add egg whites which have been beaten until stiff and the fruit. Put mixture back into tray and freeze solid. Remove and beat until ,smooth. Again put the mixture back and freeze for about 2 hours — then it is ready to serve. Serves 4, The second dessert sent by reader is, she says, "A quick cooky, delicious and crunchy, POOR RICHARD— Or.sOn Welles is re:created in ,the image of Beh Franklin for a role in the movie "Lafayette," being film- ed in Nice, France. These should be left in the oven not over 5 minutes." GRAHAM CRACKER CRUNCHIES 2 cups graham cracker crumbs !e cup sugar 2 egg whites (from large eggs), stiffly beaten lee teaspoon cream of tartar le cup' toasted pecans A few flakes toasted coconut (optional) - Combine cracker crumbs and sugar; fold in stiffly beaten egg whites and cream of tartar, Add nuts and coconut. Drop by tea- spoon onto greased cooky sheet. Bake at 350' F. for 5 minutes. e CHOCOLATE SPONGE lee tablespoons plain gelatin ee cup cold water ef2 cup boiling water 4 eggs, separated 1 cup sugar (scant) 4 squares chocolate, melted 1 teaspoon vanilla Dash. salt. Dissolve gelatin in cold water f o r 10 minutes. Meanwhile, cream the egg yolks and sugar The dime isn't entirely worth- less these days. It still makes a pretty good screwdriver, A GOOD RUSSIAN SPY LOOKS LIKE ANY AVERAGE EXECUTIVE Lonsdale, in his choice of Waterloo railway station and environs as the scene of his rendezvous with 'Houghton. and Gee, showed a fine understand- ing of British character. For Waterloo is just the spot that a couple of middle-aged British civil servants would choose as the starting point for an illicit weekend in. London, away from the prying eyes of their neighbors. employed at the anti-submarine base at Portland. He then in- duced Houghton to ,hand over to him secret Admiralty drawings and charts, Houghton, in turn, enlisted the help of his fiancee, Miss Ethel Gee, 46, who also worked at the naval, base. •'Mese two civil bought mincemeat it• not new. The canning lactoriemi have been' making it for generations, and. it is good even though it has the sameness that comes from any assembly line produet. Most hotels and restaurants use it, and it wouldn't (-fiend the guest so• much if they'd heat it a little. The poorest restaurant mince pie will glow and radiate if warmed, but if eold only mekes. enemies. The canners over many years always respected the first formal rule of constrtiction—mincemeat has meat in it. It has been in 'our mil lackluster time that the soybean raised his head .and cal- ories were discovered. It is in our time that food has taken on the paradoxical duty of making you skinny,. What we should scrutinize, of course, is the general intent- genre of a people who are so far off base that a manufacturer thinks he can sell them meatless mincemeat. Re's pretty sure of himself, and that's no compli- ment to us, A politician tells us. the welfare state is the best way to defeat communism, and no- body blinks. Then we turn around and ask if mincemeat should have meat in it. In Iowa, even, Mincemeat should have, for a decent family orgy, four pounds of lean meat in it, and beef will do if you can't get our Maine venison. Then, you. want two pounds of suet, and after you've ground the meat you want to use about twice that 'quantity of ap- ples, Three pounds of sugar,. two cups of molasses, three quarts of cider, three pounds of raisins, three pounds of currants,. a half pound of candied citron. Then one-half tablespoon of cin- namon, e one-bald tablespoon of mace, one. tablespoon • of cloves, and two .grated nutmegs. A tea- spoon of pepper and the right amount of salt, It is a good idea, to cook your meat andsuet a day ahead„ cov- ering it in a pot with boiling water and taking it off when tender. Do not threw away the water! Chopping is far pickles, so grind the meat and suet with the coarse wheel of your &leder, This will show you how many apples you want. Add the apples, sugar, molasses, cider, raisins, currants, and citron. You're gain- ing on it, but there's more. In the pot that cooked the meat is the water. Boil it down until it amounts to about a cup and a half, at which point add it to the mixture, Now you heat the mixture gradually, stirring it always the same way (so you. won't unwind it, of course!) and at the end of two hours add the spices, arid shortly it is ready to bottle. We have, here, reduced mince- meat to a common recipe, and no doubt some housekeepers will think they can follow it easily enough, and watch TV at the same time. After all, this is 1961 , But this mincemeat recipe has ., probably never been made precisely by anybody. Take ap- ples, for instance—are you using Northern Spies, Baldwins, or something from the store? You have to make allowances, In ev- ery old recipe there is the price- less, and unmeasured, ingredi- ent of a loving hand, usually with a worn wedding ring, that makes more difference • than cookbooks ever tell. Anyway, put it in a jar, with a rubber tight on the top, and lay it away to ripen a spell. Who knows, somebody from Iowa might stop by for supper, and you could settle this moot dis- pute which has our sister-state in a turmoil. —By John Gould in the Chris- tian Science Monitor, their conversation was ever- heard by a detective in the next booth. • "You seem to have plenty in, your brief case," Lonsdale re- marked. "Yes," replied Hough- ton„ "I 'have more than my sleep- ing and shaving. kit." Lonsdale went' on to comment that "it looks like a Jot of work for me tonight." But Lonsdale had other prob e lems to keep him awake nights, domestic problems, as it turns out. At the forthcoming trial, an exchange of letters between Lonsdale and the woman whom. police claim is his Russian wife will be introduced. Most marriages are studded with little anniversaries, mean- ingless to outsiders — the first date, the first kiss. This Russian couple seems to have dated their romance by the number of cele- brations they witnessed together In Moscow's Red Square. Thus, the woman who. police say is Lonsdale's wife writes to complain that they have 'been apart for "seven October Revo- lution celebrations." "How unjust life is," she sighs. "I fully 'understand you love your work and try to do all this very conscientiously. Neverthe- less, my reasoning is somehow narrow-minded in a female fash- ion and I suffer dreadfully." "My beloved Galyushe," begins the reply, which police say is in Lonsdales handwriting. "Y o. wrote that seven October anni- versaries were celebrated with- out me. This is so, of course, but I have celebrated them without you and without the children: and my people. "I am not complaining," the letter adds, "but even' you can- not imagine how sad I' feel In geiterat and especially at this- . moment," "I wilt be 39. Shortly," the letter concludes, "Is there much. belt?"" I.1 Lansdale witty have to celebrate 14 more OCe• tober Revolutions in. a 'prison Q. Do salad bowls and iced- tea glasses require service plates beneath them? A. A salad bowl does not re- quire a service plate beneath at, nor does an iced-tea glass — al- though in the latter-ease', if you wish, you may have one, and then spoons may be placed Amon it rather than left in the glass while one is drinking. servants were the /primary sources of naval secrets, accord- ing to police, Once having obtained the Ad- miralty papers, Lansdale alleg- edly turned them over to a mys- terious couple, Peter and Helen Kroger, to be photographed or coded for radio transmission to Moscow: These are the five who will stand trial, and who face maxi- mum prison sentences of 14 years if convicted. Lonsdale met Houghton and Gee, several times, either in front of Waterloo or in front of the Old Vic theater on the' opposite ,side of the street. Sometimes the three of them set oe a park bench outside the Old Vic, On each of these occasions, Scotland Yard, detectives saw either Houghton or 'Gee hand a" parcel to Lonsdale, Once, oft Aug, 6, 1960, tena- ble met Houghton alone at nearby Steve's Restaurant, and By TOM' A. CULLEN Newspaper Enterprise Assn. LONDON — What does the well-dressed Soviet spy wear in 1961, or rather, how is he dis- guised? How does he operate? What is he like? Have Russian spies kept pace with the sputniks? Those who think that the So- viets are exporting ham-fisted operators are due for a nasty shock when the naval secrets spy trial unfolds at the Old Bailey court beginning March 13. Ivan the Spyrnan has acquired the outer trappings and sophis- tication of a gentleman. He speaks English fluently without a strange accent, Chances are that he travels on a British Commonwealth pass- port. He is equally at home in Paris, Budapest or New York. In the game of espionage, it does not pay to linger in one place. If he is a really top operator, Ivan's chances of being assigned to Britain are good, because im- portant American bases are lo- cated here and the Soviets ap- parently find 'British security easier to penetrate than that in the U.S. In Britain, Ivan is likely to pose as a Commonwealth busi- nessman investing in a small firm as a cover. He looks like an executive. His suits bear the mark of Saville Row. He also may have a nagging wife who complains of his con- tinued absence. The above is a fair description of Gordon Arnold Lonsciale, 35, the Russian who claims to be Canadian, who Scotland Yard says was theebrains behind a spy network here. Lenadale is one of five accused of transmitting secrets of Brit- ain's underwater weapons, in- cluding details of Britain's first nuclear submarine, to Russia, There was nothing to arouse suspicion about Langdale when he arrived,; in London a few months back, His Canadian passport was iri order. And his name had the rieht ring; Gordon Arnold Lons- dale sounds as though it came out of a British drawingroont comedy, TTe joined the Overseas League, Mecca of Common- wealth visitors. To give his visit purpose, he invested in Alio Security Prod- acts, a small firm sharing offiees with a. real estate agent, in the heart Of London. Alto markets a remote-control locking meehen- ism. There was only orie Weeng note in Loesdale's disguise which et purist might find fault With, TIe chewed gum. In Britain, company directors simply tleotot thew Oen, net even if they conic Item CommonWealth eoutiteies. According to 'Scotland' Yard' "detectives; Lonadale Made - con- tad with Henry ileughton, 55, 0%-itoyal Navy Petty officer' EXPENSIVE IMITATION -e Philip ictiore 5, exatnines a facsiMile of a Gutenberg Bible in the Brooklyn Public Library, The incitation cosla, $666. ',,E5ridinalS of the Bible, the first printed with movable type, della from 1456' and are worth about $100,000, teeaa „ • BOARDING HOUSE REACH — the'grdir eiNka`Yi'''greener, etc.; even for swans. This fellow braces against a log while reaching for food at a dont; TABLE TALKS Jane Anclnws. Making Mincemeat Without Meat I -„.. H cornea to my unflagging at- tention that out in Iowa, which I'm sure I mispronounce, they are having a ditelatite as to whethe er mincemeat should have meat in it. Some hardy puriste seem to feel there is reason to think it should; whereas a more liberal faction persists that it may be omitted without changing the es- sential character of the item Tn an emotional controversy like this it is not always wisdom' to insinuate personal opinions from outside, but it might be the whole State of Iowa is waiting for me to speak. There has been a gradual de- parture from the old idea that food should have nourishment in it. It was something of a sur- prise the first time I met a meat- less pot pie, and I remember that the first time I expressed amaze- ment at the skinless frankfurter the waitress gratuitously added that it didn't have any meat in it, either. So, in time I found out about what I supposed was the ultimate in this evolution, the meatless meat loaf. Such things properly lie in the respec- table self-discipline of the vege- tarians, but the thing has gone away beyond that and has be- come something of a symbol of our times, You raise any ques- tions about foodless food, and the only answer you get is, "Well, this is 1961. .. ." It is as good an answer as any, and ap- pears to be true. But the contradictions that I can accept, because I am a fun- loving cuss and don't care a hoot, do not include meatless mince- meat. This violates the sanctity of fundamental beliefs, not in the realm of meat, as it were, but in the realm of mince. It goes back to the theory that a dessert, besides being fun to eat, should be nourishing, The thing about a pioneer pie was that you could cut wood on it. You tucked it away manfully, and it stayed by y9. Many u modern things digest and leave you weak and yearning. But a pie, properly insituated into your general well-being, would linger, and you could feel it generating a notable contribution. The real desserts were like that. A boiled pudding, with lemon sauce, was as good ,as a 'steam engine, So with a corn-meal or rice pud- ding. You could put cream and sugar on them, and give thein their head and they would trot all day, They were :hearty, and were billed as such, And that's the way it was with a mince pie. Or should be, What do you think built America? It was mince pie. Mince pie car- ried the pioneers across the plains, and gave them stamina so they built things, And they didn't eat, pie simply because it tasted good and topped off a meal—they ate it because they had Indians to fight, and moun- tains to cross, and bears to skin, The mince pie was the whole thrust of our national economy, heated and with a little hard sauce on it. When times were bad you poured on maple syrup a r molasses, a n d sometimes anointed it with butter, and then you strode forth to move the empire westward an d bring strength and unity to the gov- ernment, Mince pie, unlike many other now accepted desserts, including ice cream, was never served cold to an important citizen. It is true the mince pie was the fore- runner of the frozen food indus- try, for grandmothers made them by the dozens and froze them in the cold weather of the screen- ed-in shed shelf. They'd keep. Set one in the oven just about the time the family came to table, and it would be ready for sacrifice at the proper time. The others would stay frozen and wait. But when served a true mince pie was always hot, It should be said that store- ISSUE 13 — 1361 LONSDAt.11 and Houghton met feequenily Vic the'aire. Popovers, old-fashioned and delectable, are coming back into style. I say this because I've had them served to me several times recently at parties. I'm glad to see this trend because many home cooks seem to have built up a sort of mental hazard on the subject before they have even tried making them. Actually, they are easy to make and may be baked in either glass custard cups, regular weight muffin tins, pottery cups, or the heavy cast-iron muffin pans that are usually known as popover pans. "I bake popovers in glass custard cups and I never have a failure," one friend told me as She served them high, hot, and handsome for dinner. "I have several secrets. I use about 3 tablespoons less milk than most recipes call for, and I grease the cups thoroughly and then flour them just as thoroughly, Also, where most recipes say' to cook them at a very high temperature for 15 minutes, then lower it, I cook them all the time at 400' F. Using separate cups, I place them all on a cooky sheet before for easier handling." There are a coupl.e of other popover secrets you may want 'to know: you can turn off the oven heat and leave the "sec- onds" in the oven to keep hot. Also, you can mix the batter hours before baking, even the day before, cover "it, and place in the refrigerator. Mix it with a spoon before baking. Fill your popover cups only about lA full -and if you like them crisp, cook a little longer than most recipes say, Here is a recipe that one of my popover-loving friends gave me, writes Eleanor Richey John- ston in the Christian Science Monitor. e * POPOVERS 1 cup sifted flour teaspoon salt 1 tablespoon shortening (optional) 2 eggs, slightly beaten 1 cup milk Place flour and salt in mixing bowl. If shortening is used (it isn't usually used), cut it into flour and salt mixture until mix- ture resembles Corn meal. Blend eggs and milk and add to dry ingredients. Beat with rotary beater until smooth. Fill cups full (grease the cups well). Bake at 375° F. until well browned— about 50 minutes. If desired, re- Move popovers from oven and cut a little slit in side of each to let steam out; return to oven for' a few minutes. Remove prompt- ly from cups so bottoms do not Meam or soften,. This recipe makes 12 medium or 8 large popovers, Note: An additional egg may be added for a crisper, and even larger, popover, * RAKED CARROTS a cups cooked, diced carrots 1 tablespoon chopped enter, 2 tablespoolie' butter 3 tablespoons floor 1 teaspoon salt tee,spooti paprika 11/2 cops oink Vi alp elided cheese tit cup cracker eritinbs mixed With 1 tablespoon incited hotter. Melt butter in saucepan; add flour, salt, and paprika, mix well. Add milk and cook, stir- ring until creamy. Add' carrots, oedema, and cheese.. Poue into buttered baking dish And spread crumb and Melted butter nage- Wee evenly over top. Bake at 356' P. for 25 minutes,. Serve front casserole hi Which it is baked, Note: cabbage may be used in this recipe instead of earrets. . Here are two dessert recipes Made with egg whites and said to be well' Werth trying• ee•eeeeseeseetaeatee'Vdee.: Were it*Oehiciiii Steven Restaurant' heat their' favour, nieEtioig groOndli