HomeMy WebLinkAboutThe Brussels Post, 1962-01-25, Page 2LE TALKS
GY 1Jaz Anckews.
Ppunds Pct Capita)
URUGUAY
1~1 t4
9 lbs.
NEW ZEALAND 3.229 Ile,
ARGENTINA 125 lbs.
UNITED STATES Mzy 162 161,
CANADAVcthe lee les-
UNITED KINGDOMS in lbs,
FRANCE W.—, 119 lbs.
WEST GERMANY C11\ 112 lbs.
SWEDEN 0-6,1L 104 list,
agik,, es an, (50.)
MEATY FIGURES — Little
Uruguay leads the world in
per capita meat consumption,
while large Russia trails most
Western countries. Char t,
above, based on U.S. Dept. of
Agriculture figures, lists the
record of 10 important nations,
In total consurnption, the U.S,
is far and away the leader.
.Americans consumed 29 bil-
lion pounds in 1960, 26 per
cent of the world—total.
J. egg, beaten
1 cup milk,
"?. teaspoon salt
Spread bread or cake slices
with butter, and arrange in bot-
tom of greased baking dish. Cove
er with applesauce; sprinkle with
cinnamon and about half the su-
gar. Combine egg, milk, salt, and
remainding sugar (if cake is
used, omit this part of the su-
gar), Pour mixture in baking
dish. Set in pan of hot water
and bake at 350° F. about 40
minutes. Serve topped with ice
cream. Serves 4.
* *
Here are twb interesting ways
,tre: !TED al
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a
Tfp "
F0Nii U
ff.3u N NATION
, . ,
Yn Seattle , for London
SeottIe't Century 21 Exposition will revolve orourid
or, More orooerty,VitifOrs will revolve within—ti rete
tialireiht at the 500-foot fever of its 600 foot"Space
Needle," focal point for exposition, opening in April,
High,itytt 'dining white the restouranf revolves for
360-degree view of the surroundings is now avail-
dblie in four titles warld4vide„with London and Seattle
to join the Hat, From e` Seattli's "Space
Needle," which will have an ObteNation gallery and
bitodon CibbYte the restaurant. • Landari's
.12 airo C ' ' . hi l'entiktint
tallest feVOIYing teetotloarit hear ift
500-foor dpex Cairo boasts dP 600-foot .tOWer,
kevoledhg restaurant at the top offers a. vie* of
the Pyrdirnids chid ether latedmcirkS, • Frankfurt Weat
6etriedeiy,. has Its Henninger ToWei atop d brewer'S
silo, featuring a revolving restaurant, Not shOwit
Hamill:311h "La Ronde," 23 stories tip and the first
of the hi gh-up dining spott the, United States;
Florian tower's 40.foot high fettaiirani. iii West-'
falen Pdik, Dortmund; Germany,
brown sugar, salt, and butter.
Blend until crumbly. Set aside.
Combine apples, granulated su-
gar, and cinnamon; mix careful-
ly to coat apple slices. Pack into
chilled crust. Sprinkle crumb
topping over apples. Bake at
375 ° F. until apples Are tender—
about 50 minutes. Serve warm
or cold topped with the vanilla
ice cream.*
Ice cream is equally good as
.a topping for -this apple crisp
sweetened with honey. It's easy
to make.
HONEY APPLE CRISP
2 cups pared, sliced apples ,
3 tablespoons sugar
11/2 teaspoons lemon juice
Va. cup liquid honey
14. cup flour
2 tablespoons brown sugar
teaspoon ,salt
2 tablespoons butter
Place apples in a shallow bak-
ing dish. Combine sugar, lemon
juice - and honey; spread over
apples. Mix flour, brown sugar,
and salt; cut or work in the but-
ter until mixture is crumbly.
Cover apples with the flour mix-
ture and bake at 375° F. for 30-
40 minutes or until apples are
tender and c r us t is brown.
Sprinkle a dash of cinnamon on
-top, if desired, Top with vanilla
ice cream. Serves 4,
* -- Here is an applesauce pudding
that may be made with either
bread or cake, and it's good eith-d
er way.
APPLESAUCE PUFF
4 slices bread or plain cake
2 tablespoons butter
11,r2 cups applesauce
J_ teaspoon cinnamon
cup brown sugar (packed) 1i)
teepord Fur
14, AO The Re9,e,
#..eopard skin is: infinitely more
desirable than ocelot,
Ocattuac • leopard Skins cucelot.
The couplet is true. literally.
The price of leopard Pella has
doubled in 'the last Zola' years.
thanks to same tawa i t aor,aly
and demand that Ricardo and
Adam .Smith never imagined. trt.
the jungles of East Africa, hunt-
.
era have made the leopard. scarce.
in the canyons of New York's
East Side and other urban water-
ing places, women have decided
that leopard is "in." The fewer
ahe skins, the higher the price:
the higher the price, an the para-
doxical economics of abundance,.
the greater the demand.
"1. do not know how to say this
without being impolite," . says
high fashion furrier Jacques Kap-
Ian, "and believe me, I am nut
complaining. because it is good
for huaineas—but Arnerrearre are
very nobility coraciona. Nraan
the Shah of Iran bought that
beautiful leopard '(frorn Maxi-
Milian, one of the favorite far-.
tiers of New York's fashion
world) for his wife, Farah Diba,
the American women saw it. and
it became a fad over here , .
just like when Jackie Kennedy
wears a little fur collar, they
must all wear a little fur col-
lar." (Mrs. Kennedy recently
bought. a leopard coat from Ben
Kahn in New York.)
But as David Foster* fur buy-
er at Maximilian's. put it: "They
used to be better than they are,
now. Years ago, • the best skins
cost $250 or $300 each; they're.
$600, and $700 now for an aver-.
age-sized pelt.. And it takes any-
where from five to eight skins
to make a coat, depending upon
the size of the skin, the style
of the coat, and the collar."
The best skins are the Somali
leopards, which are undersize and
therefore have smaller spots than
do Tanganyikan or Kenyan leo-
pards; they are also silkier and
whiter rather than. yellowish. A.
finished coat runs to about $8,000,
compared with $4,000 for the oce-
lot (grayer, and with smaller
spots), $3,000 for cheetah (which
has solid black spots on a yellow
background, and, as one furrier
admitted, "sheds like mad!") and
$1,000 . for jaguar (which has
black spots inside the rosettes).
Being one of the patterned furs,
leopard is very definitely a sec-
ond, or even a third, fur, One's
first, said Mme, Anna Maximil-
ian Potok, proprietress of Maxi-
milian's, should be seal. Then.
perhaps • mink. Then possibly
leopard, which is more casual.
"Sporty," suggested Foster.
"No," corrected Mme. Potok,
"Casual! One can wear it quite
properly to dinner . and to the
theatre."
In Manhattan's wholesale fur
district, .Leonard Berman, one of
the major dealers in leopard
pelts, called through a locked
iron grille that there were only
"about a thousand Somali pelts
taken in a year's time, and then,
you've got to match them up, you
know." Which is why it took an
entire year to find the pelts for
How Well Do You Know
SOUTH AMERICA?
Guinness stout heir-
a 1 G uinne ss 'inns
year, an said, "there was
some imitation leopard that souw
people brought out. But it daiu't
wear. After a. while, it got tO•
look like .garbeasi. So that's dead.
this year, bet the intereet In leo.,
/l ard is bigger than ever. Leo•.
pard, iI mean — real ,leopard
wears very well. It's a strong dur-
able for. I think '62 will be -a
boom year, Coats Bags. Kate-.
Aceesenriels. Everything:"
In his uptdwn mirrored salon,
Jacques Kaplan kicked at a See.
mall pelt he had thrown on the
floe!• and egreed. after t3 fashion:
"This naa eeery elegant her and
has always- been limited, both
Supply and demand. Let me say
that- the woman who used to buy
leopard. was only of the finest
type, one who could afford the
best, the most elegant, and chose
to play down with the leopard.
New? Let me just say that it is
more popularized."
— Frans NEWSWEEK
Imagine how unhappy our an-
cesters were when they landed
in the New World and found no
apples here:
For a couple of thousand years,
apples had been grown almost
everywhere in Europe, so they
were taken for granted and no-
body happened to think to bring
seeds or young trees when they
sailed out on the unsCharted ocean
bound for America. But as soon
as the next ship sailed back to
Europe it carried a call for apple
seeds, and soon this popular fruit
was growing in Virginia, the
Carolinas, and New England.
Traders and missionaries took
the seeds westward and north-
ward and before long apples
were growing wherever white
settlers could grow them. It isn't
hard to imagine that wherever
a good cook settled, the fragrance
of apple pie baking was a sum-
mons to the men to come in to
dinner. * *
Standing side by side with
popular apple pie, ice cream
holds its place as one of our fa-
vourite desserts; combine these
two, and few would ask for any-
thing better. The recipe for the
apple pie-ice cream dessert is in
'this column, but first let me tell
you about other desserts that are
improved by serving ice cream
with them writes Eleanor Richey
Johnston in the Christian Science
Monitor.
Any fruit e o b b le r, whether
served hot or cold, is good topped
with vanilla ice cream; also, rice
or bread pudding, hot cake, just
out of the oven; warm chocolate
or butterscotch pudding; shaies
of iced cake or iced cup cakes;
or almost any pie, *
A young woman recently told
me that- the easiest dessert she
makes, and the most popular
with her teen-age children, is an
ice cream jelly roll, She buys a
jelly roll, unrolls it at home (this
must be done with care), spreads
it all over the jellied side
softened vanilla ice cream. rolls
it up again. wraps it in waxed
paper and freezes it. At dessert
time, she slicee it and serves it
either plain, with froeen straw-
berries. or with .thick chocolate
sauce. a a
You have probably made tee
cream sundae pies. This requires
a baked pie shell or an unbaked
shell made with crumbs. When
it's time to serve, just spread ice
cream in it, or heap it on; then
top it with your favourite sun-
dae topping—chocolate and nuts,
b1ob8 of marshmallow creme,
crushed berries,. shaved bitter
chocolate mixed with coconut, or
frozen orange concentrate.
Here is a luscious pie a la, mode
— I'm sure you'll want to make
one soon.
APPLE CRUMB PIE
IN BUTTERY CRUST
Crust;
1. etep sifted flour
teaspoon salt
3 tablespoons butter.
3 -tablespoons shortening
2e3 tablespoons cold water
Sift flour and salt into a bowl.
Cut in butter and shortening
with pastry blender or 2 knieres.
Sprinkle with water; mix lightly
with fork until particles are
Moistened and hold together,
Press into flat patty. Cover and
let stand 10 minutes. Roll out on
floured board to Vs frith thick.,
neaai line '94iriele pare With 'page
try-. Fltate edges to forth high
edge. Chill.
tilling arid. Toppitig:
cup sifted. flour
1/2 cup bioiviii sugar blatked)
fib `teaspoon Salt
jt..3 soft tither
6 cues rieeleil sliced CO-Mint
antales (4-1 trieditifil)
Ide cup 'Agar
1 tea:400in thilinnion
quad oatithe Ike 'etwe
rot teistAtie, t tie eittA time,
to eurve yettentides hy using vs tar'
floArs5 131211.4.1.:
rOgN.
Slice
eggs
sehite bread, broken
itr pier es
1 table9oult sneer.
It 'teaspoons salt
asps • -scudded milk
1 green onion, broken tri
pieces
3 tablespoons salad oil
1 t 45 cans whale kernel corn,
fresh or canned (ctr:tined)
Break t4gs in 'blonder jar, cova .
or, and ran -at high spt.14 until
beaten, Add bread, sugar, ;gilt,.
;.nit- green (miniu rue at - low
speed. Remove the feeder cap in
raver and add slowly the n.a'dcd
mills while blending. Add the
salad oil end corn and run at
high speed unlit chopped, Pont*
into an oiled 2-quart .caeeeettlei
set in pan of water, balm at
350' F: for one 11011y, Serve,
CARROT PUDDING.
4 eggs
1 slice white bread, broken
in pieces
1 tablespoon sugar
lie teaspoons salt
cup milk
3 tablespoons salad oil
laa cups cooked, diced carrots •
Break eggs in blender jar, cov-
er, and run at high speed, Add
bread, sugar, and salt; run at
low speed. Next add the milk
and salad oil and run several
minutes at low speed. Lastly, add
the cooked carrots and run at
high speed until thoroughly
chopped. Pour into an oiled 2-
quart casserole; set in pan of
water; bake at 350° F. for 30
minutes, or until pudding is set.
Serves four,
Criticism For
Princess Any! Hubby
Taking off for a three-week
holiday in the West Indies, Brit-
tain's Princess Margaret and the
Earl, of Snowdon raised plebeian
hackles by pre-empting sixteen
airliner seats for a party of four
—themselves and two servants.
One irate fellow passenger,
transferred into the noisier for-
ward section of the plane, said
he would write a complaining
letter to the airline (BOAC).
The royal insistence on privacy
also' irked London Sunday Ex-
press columnist John Gordon,
who fumed; "Are they so pre-
cious that they can't even breathe
the same air as the rest of us?"
Lord Snowdon, as it happens,
may soon be sniffing the Fleet
Street air with. Gordon and
other London newsmen; on Feb.
1,- Tony was to join The Sunday
Times as a paid pictorial con-
sultant and sometime photog-
rapher.
Q. How can I prevent cream
from curdling When Toured over
acid berries or fruits?
• A. By mixing, a small pinch of
baking soda with the cream be-
fore pouring.
Dr. It n, die cr.17
the P..v,!hologieza Cent.,
New YckiA''s ('t;:-.•,
sat at his deek, witik
rnantirc-1
id hie feet- Tho patiklyt was
to be a nos' uric': Dor II, a 9- odes.
old ea withdrawn that seadaoe
pheonia.whe aimed tett
iii ehance, ansi his
Whither arrived .eatIv, anti Dr.
Levith..in promptly ti•ii(..11 'the.
io iir into hi' office, Inonielietelyi
Janet°, trailed over to the e.
putt hr, ari licking his hand.
And in no 1 into at ail: bey and
doe .1111:d-dawn on the Moe and
heean playing. Tints began a
series of interviews that ultimate,
ly At
David's diffieultiee.
At first, Dr. Levinson reports
in the current Mental Ilyglene,
David was et) absorbed in the
deg he ignored his therapist. Hut
soon the child's affeetion, for
Jingles extended to Dr, Levineon.
Now. ainglee routinely nuts as
his master's "co-therapist" in
helping disturbed youngsters
("provided." the psycliegist
notes, "the child isn't afraid of
animals").
Jingles' participation in Dr.
Levinson.'s practice has produced
sonic revealing sessions. Seale
children bring food for the elog
and "force" him to eat it (reflect-
ing a familiar pattern in their
own home lives),
Sessions with. Jingles inspire
poignant moments, too. One •
• youngster got down on his knees,
pretending to be a clog, and ask-
ed Dr. Levinson: "Why can't you
have ty,a) dogs, and take me as
one of them'
The best way -to succeed is to
mind your own leuebiess. There's
not very much competition,
UNITED CHILDREN — This
four-cent United Nations pos-
tage stomp pays tribute to
more than 15 years of achieve-
ment in aiding mare than 100
governments to protect chil-
dren from hunger, disease,
poverty and ignorance,
ReSUP.`, 4 — 1962
SUBMARINE GARDEN—Commissaryman William D. Cox looks over his crop of greens
aboard the Polaris missile submorine Ethan Allen. Garden variety vegetables are being
grown in hydroponic garden kits in an experiment designed to supply submariners with
fresh salads during ilong undersea cruises. The seeds are planted -In chemicals in three-
foot planters and intense fluorescent lights are kept on them.
f
Just Plain Nuts
—Fancy Ones Too
• There are over fifty kinds of
nuts which form the staple body-
building food for millions of
people in the tropics.
And even in other parts of the
world the consumption of nuts
has been rising rapidly since the
end of the war.
The Brazil, for example, which
was first exported into Europe
in 1633, has been suddenly "dis-
covered" by the Americans who
now buy more than half the to-
tal production,
The peanut or monkey nut
has also become enormously
popular.
Dr, George Washington Car-
ver, the American scientist, and
his associates, have produced
something like 3,000 by-products
from peanuts.
India devotes more than 10:-
000,000 acres to their production,
and America, 5,000,000,
The cashew, another popular
nut, derives its name from the
Portuguese "cajut," a name still
used in India,
Before the war India vJas the
biggest exporter, sending 7,000
tons a year to America, and 1,000
tons to Britain.
In Algeria and Morocco acorns
are boiled or roasted in ashes.
'
in
Turkey they are buried in the
earth, then washed, ground and"
dried.
Sugar and spices are then add-
ed, and the mixture made into
a delicious sweet called "race-
hout."
In the U.S. and Canada, some
Indian tribes grind acorns into
flour from which excellent bread
and cakes are produced.
This flour is so nutritious that
the British Ministry of Food had
plans for feeding Britons with it,
had the food situation grown
more serious during the last war,
Nuts are not generally regard-
ed as a good substitute for meat
because in the past dieticians
have stated that the protein in
nuts was sec5nd class.
Since the war, however, Pro-
fessor Henry C. Sherman of
Columbia University, one of the
world's leading authorities on
food, has shown that the proteins
in Brazils and peanuts are, in
fact, first class.
Housewives perhaps don't real-
ize it. but every-one eats more
nut-foods than before the war,
For nuts are ground and pro-
cessed and ma.cle into margarines
and cooking fats.
They appear in ice cream,
chocolate, cocoa, cakes and con-
fections; because they are cheap-
er than animal fats,
They can be mixed into cakes
or into stuffing; and they make
excellent butters,
In the East a delicious, nutri-
tious sweet called "hulwa" is
made by mixing walnuts, piste.
chios and almonds with semolina
and sugar,
tAblESI Armed South Vietriam Worhen VOIUnteeti
It at attention to hear Speech- in Saigon, The Wanien't
itotpi will be trained to help their 'Menfolk defend the elation
ittioliiit.thracit*ning tarritnuilitt:led Querralas.
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