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HomeMy WebLinkAboutThe Brussels Post, 1962-08-09, Page 6'OPEN AIR — Mrs. Clara Girard is shown at work in her "open air" kitchen in Chicago, Kitchen was converted to this type when a baby tornado swept through the area. TABLE TALKS Jam AnciDevs.. HOW CLOSE DO YOU FOLLOW ? sift AC LIFT •-- Mike VMera traVerset granite f ace of Abro. en Lincoln while re Fern ettick't of Mt, ki.ishenore, . ...... . NT IN PERU Troops elierdiseki the Presidential Palace it" fortes ousted the dovernrnerit and Set up a juhtt of three gene the Country. President Manuel Pea& WaS arrested an tailed Leifetleelee OVERtfiROW GOVERNME Lints; Pero, after the armed crols and an adnileal to tun on the Pacific island of San CRAB MEAT MOLD 3 large packages cream sheese le cup lemon juice 1 tsp, Worcestershire sauce Tabasco sauce, red pepper to taste 3 cans crab meat and juice 2 tsp. onion juice 2 envelopes gelatin in 1/2 cup cold water: dissolve in 1/2 cup boiling water 2 tsp, salt Stuffed olives Soften cheese with a little cream; add other ingredients except crab meat, Beat thor- oughly. Add crab meat. Line mold with stuffed olives. Pour in crab meat mixture. Makes 2 ring molds. Serve with, crackers, * * CRAB MEAT IMPERIAL 1 green pepper, finely diced • 2 pimientos, finely diced 1 tbsp. mustard 1 tsp. Salt 1/2 tsp. white pepper 2 whole eggs 1 cup ,mayonnaise 3 lbs. lump crab meat - Mix pepper and pimientos, add mustard, salt, white pepper, eggs, and mayonnaise. Add crab meat, mixing lightly so lumps are not broken. Divide mixture into eight crab shells or casseroles, heaping it in lightly. Top with little coat- ing of mayonnaise and sprinkle with paprika. Bake at 350° F. for 15 minutes. Serve hot or cold, e OUTDOOR HAMBURGERS 1. lb. ground beef 1 egg, lightly beaten 3/4 tsp. salt ees tsp, garlic salt 1 tbsp. 'Worcestershire sauce Vs tsp. pepper Prepared mustard Chopped onion Small cubes of cheese IT'S Too CL's: Sal if ifs less than one car length for every NO miles per hour Ancient Customs In Modern Egypt In Egypt the superlative ern plies, to n great many things, The monuments of its past civ- ilizations the oldest in the. World are not merely big, not even huge, but &gentle, The Nile, the Meet wonderful of rivers because it alone, witleg out the help of rainfall,. gives Egypt to the world, is also one of the longest, Egyptian landscapes are vast, stretching from horizon to hor- izon, unbreken by hills and mountains so that they call to mind words like infinity or eter- nity, The deserts of Egypt are vast too, engulfing practically the whole country, leaving only a narrow strip free from its burn- ing embrace. The sky over Egypt, seldom en- cumbered with cloud, offers a wider expanse of clear blue than in most countries, increasing the impression of immensity. This munificence, this largess is found too, in the Egyptian people, in their unbounded gen- 'resits, and hospitality, in their gaiety and the coil de vivre, in the way they express themselves. When two Egyptians greet each other they do not merely shake hands and pass the time Of day by inquiring after each ether's health and that of their Semilies. Greetings, no matter how often they occur in the *sense of a day or how brief the meeting, are elaborate, even grandiose, Abdel Mawgud may have met Abdermrahman only yesterday, they may work in the same of- lice and see each other every day, but when they meet, in the office or in the street, an on- looker — especially a Westerner — would be convinced that they were long lost friends reunited after months or years of separa- tion. "Peace be with you, wel- come, welcome, a thousand wel- tomes" they both exclaim warm- ly, clasping hands and shaking them enthusiastically. This open- ing greeting is followed by in- quiries concerning each other's health and well-being, mutual congratulations and further ex- pressions of welcome. When they part, even after a brief conver- eation that may have lasted only three or four minutes, the leave- taking formula is just as warm end elaborate. In any other part Of the world one would be con- vinced that the two friends were parting for a very long time. Walking in the countryside with a friend recently I was sur- prised to find that all the people Who greeted us on our way through the fields used quite a long formula, of which I did not understand the words, I was en- chanted when my friend trans- late them for, to our brief "good evening" these simple pea- Pants, returning from a day's toil in the fields, replied: "You have brightened the fields with your charm" or "You are wel- come and have made the fields lighter by passing through them." In a country where every- thing, whether it is built by na- ture or man is on a vast, gener- ous scale, it is only logical that noise should be in proportion to the rest of the scene. This is certainly the case in Pair° where the amount and dif- hrent kinds of noise surpass anything one can imagine, The main source of noise in Egypt's capital is the traffic, TOYING WITH A HEART — Barbara Wicks eyes a plastic, build-ft-from-a-kit, see-through model of a heart at a New York City toy show. A squeeze- bulb pumps a red-colored li- quid through the channels and the chambers. Cars,' buses, lorries, trams, taxis, tumbrels, horse- and donkeys drawn carts tear along the streets and avenues at hair-raising speed and in such an apparent state of confusion that it is amaz- ing any vehicle is left intact. In these circumstances there is only one way to avoid knock- Mg down pedestrians like so many skittles and that is for the drivers of vehicles to keep one hand firmly clamped on the klaxon. This sends dawdlers and jaywalkers scuttling like fright- ened chickens in all directions and clears the way for the on- rushing traffic. Bicycle bells, the shouts of cart drivers and the clatter of wheels and hoofs complete this gigantic orchestra whose daily perform- ances begin shortly after dawn and end after midnight, with a pause in the afternoon for the siesta. Egyptians are great lovers of music and there is hardly a shop, stall or restaurant — es- pecially in the popular districts — that is not equipped with a radio and sound amplifier. Being exceedingly generous by nature, no Egyptian would think of enjoying the music provided by his radio set without sharing it with as many neighbors as possible. He therefore turns it on at full volume to make sure that all may enjoy it over and in spite of all the other sounds coming from neighboring radios and, of course, from the traffic, writes Irene Beeson in the Chris- tian Science Monitor. At first one is simply over- whelmed by the sheer weight of the noise which seems to be all of one piece, like a blanket of fog or the pitch dark of night when one emerges from a lighted place. After a time when one's ear has grown somewhat accus- tomed to the brouhaha one be- gins to perceive that there is a scale of sounds with an infinite variety of notes, Through the roar and massive wave of sound produced by large vehicles one distinguishes the note of the tumbrel wheels from those of smaller cars, the jingle of a horse's harness from the bells of bicycles or carriages or of the lic- orice man's cymbals which also have a bell-like quality but of yet another kind. Voices begin to pierce through the wall of sound, the voices of street criers, hawkers and ven- ders who are in the nature of of tronlsadeurs• bringing us the poetry of Egypt that has sur- vived the fiercest onslaughts of every kind of destructive devices of modern life. My first awareness of this nos etry came, to me through the deafening roar of trafic in inset, el Nile Street, one of the busiest thoroughfares in the heart of the city. A plaintive, tremulous voice crying "Laytneofen, laYmetioon ." lingering on, the second syl- lable and the rest of the sentence was lost in the general cacophony of klaxons, bells, wheels, and shouts, The owner of the voice, a frail old man in an off-white gellalsiah stood on the curb on the opposite side of the street, carrying a basketful of bright yellow lemons the size of eggs, With his head raised, en though he were imploring the heavens to witness the quality of his lemons, he sent his cry floating over the deafening din of the flow of traffic ("lemons, oh lem- ons, God make them easy to sell"). My lemon man reconciled me with the chaotic noise of the city by opening in it a door through which I glimpsed the poetry of eternal Egypt. I went around with ears strained to catch the street criers' voices, slender threads linking the present with the past. "Oh, my sugar cane, it has no spots, see it is like the cheek of a beautiful girl, oh my sugar , cane" cries the seller of pale' green or mauvish sugar cane while the banana merchant knows full well that the com- plexion of a good banana is far from flawless. "The father of the spots, the father of the spots" he calls, offering the succulent fruit whose skin is mottled with small brown, spots. The fruit of the vanilla is compared with a beau- tiful maiden and the vendor's cry is addressed to the boys: "the vanilla, cheek of a beautiful girl . . . awake, oh boys, take your pennies and come to me, come buy this beautiful girl's cheek." It took me a long time to dis- cover why the man who sells tomatoes cries "Tomatoes, buy my crazy tomatoes" and I was given the choice of two explana- tions. The tamato is so red, so round, so beautiful that it might well drive one crazy with plea-. sure or again, the price of toma- toes fluctuates so unpredictably that this might drive one to dis- traction. The rag and bone man's cry is a litany: "I buy old clothes," he chants, "I buy old iron, I buy old brass, I buy old books, old shoes" and then, summing up in an ear- splitting cry "I buy all old things." "The best, the most excellent onions come from the seaside," while "my radishes are fresh from the islands," cry the vege- table merchants in the market, Okra, known here as ladies' fingers "buy my ladies fing- ers, so slender, so delicate, oh my ladies' fingers." The guava is "like the cream of the milk" and the roasted sweet potato "roasted in the oven is as sweet as honey." The traffic rushes and crashes and roars and screeches, but nothing can drown the cries of the Cairo streets "oh, oranges, of honey"; "oh barbary figs, sweeter than grapes" — "God make them easy to sell," Tips Or Gifts It's Still Money In a familiar ritual, the groom slips the gold band on the bride's finger, the couple hurries hap- pily back up the aisle, and the best man slips the minister a white envelope. Last month, this old custom of handing over gra- tuities to clergymen for con- ducting weddings — as well as funerals and baptisms—wag une der fire in the official weekly of the United Lutheran Church in America. "No matter what you call them," the Rev. Jr.t Edgar S. Brown Jr. writes, "they are tips," Payment for such services, says Dr. Brown, fosters the im- pression that the services are "commodities that can be pur- chased just as one buys furniture and clothes," Not all ministers (who must pay taxee on the honorariums) wholeheartedly agree with Dr, Brown. "The notion that the fee is a tip is unfortunate phraseols ogy," says the Rev, Richard. NAT, Cain, superintendent of the Los Angeles. Methodist Churches. "Maybe it betrays a sense of guilt On the part of the minister iniselved." Dr. Jesse H. Wate wick, associate pastor at St. Mark's Methddiet Church in At- lentil, says the voluntary contri- butions "always manage to end up with the ministers' Wives," A loftier view comes front NeW England, "I find no fault With these contributions and certainly don't think that they are tips,"` WS the Rein Patti W., Beatles., pastot of th elargett Lutheran elettreh in Boston, "They tire spe- cial gate to God,"' A salad loaf is always both good and decorative for a buf- fet. Here is one using either chicken or turkey. Slice it as you serve it. SALAD LOAF V4 cup vinegar le cup salad oil es teaspoon salt Pepper and paprika 3 cups chopped cooked turkey or chicken 2 tablespoons unflavored gelatin 1/2 cup cold water 21/2 cups hot clear broth 2 bard-cooked eggs, sliced 1/2 cup cooked or canned peas 6 stuffed olives, sliced 1 teaspoon onion juice ee cup finely chopped celery Mix first 5 ingredients and pour over turkey. Let stand in refrigerator 1-2 hours, stirring occasionally. Sprinkle gelatin on cold water and soak a few minutes, Dissolve soaked gelatin in hot broth. Add salt and cool until slightly thickened. Make a design of sliced eggs, peas, and olives on bottom of salad mold and cover with a thin layer of the thickened broth mixture. Chill until firm. Mix onion juice, celery, and drained turkey or chicken with remaining thicken- ed broth, Carefully pour this mixture into the mold and chill until firm. Unmold on crisp let- tuce Serves 6. * * Potato salad is popular for picnics, and here's a variation you may like. POTATO SALAD 3 cups cold potatoes, cut in cubes 1 teaspoon salt 1 tablespoon chopped parsley Bee cup chopped celery tabelspoon chopped onion 6 radishes or 2 pimientos, chopped Mayonnaise Mix potatdes, salt, celery, onion, and radishes (or pimiento) and parsley. Add enough mayon- naise to misten, Place in the refrigerator to absorb some of the dressing and to chill. Arrange on lettuce leaves to serve; top with more mayonnaise, * * Its "cawn puddin" time in Dixie! When summer steals laz- ily over that land of plantations, the aromas from the kitchen be- come even more tantalizing. Cooking in the Deep South is considered a fine art, but we are often accused of living in the past. Culinarily speaking, this is an understatement; grandmoth- er's and great-grandmother's re• - cipes are used for every occasion. In some places it is considered distinctive to speak with a Sou- thern accent, and it is always a mark of distinction to cook with a Southern accent, Today's re- cipes have been tried and tested in the kitchens of Jackson's most prominent matrons and career women, writes Madora Hall Sharp in the Christian Science Monitor. There are also recipes from restaurants, such as the Old. Southern Tea Room in Vicks- burg, Allison's Wells at Way, Miss,, and recipes obtained from fineblew Orleans cooks, AUNT ELVIRA'S "CAWN PUDDIN" 1 No. 2 can creani-style teen 1 tebleeedon sugar 1 teaspoon salt 3 tableepoofis better, melted 5 eggs well beaten 3 entis 1 tablespoon cornstarch 1 tableePoott cold Water Contleine Orel, suger, salt, buts ter, eggs, end milk. Dissolve terkietateh in Watet and stir into eerieiniitttire, Pieter into a neeaee ed Shallow 1-quart baking dishs Bake et 350' r. about 1 hour Or until the custard is firm. i to n :portions. Girls. Do Forgery Quite Lewilly. Most people who make a Jiving by copying ether people's eignae tures for cheques are pollee tare gets, and practically all of them are Men, But in Rochester, N are two, pretty girls., Helrei Wel, ford and, Camelia andel, Who snake a perfeetly legal living out of forgery, The jobs are identical copying signatures of business executives .and government .of- ficials eo expertly that the copies can be used. 14 cheque-signing machines, Their employei, is the Todd Division of Burroughs core poration, it's a leading designer and manufacturer of cheques, forms, and machines for diss Imeeereent protection in business. and banking, The copying technique, routine to the girl "forgers," is interest- ing to watch, After studying a name, they write it in very black ink, and with frightening aceur- acy, on a white card. They en- large this signature three times - so minor blemishes can be entre, inated, then reduce it to its or- iginal size and make a printing plate from it. When placed in a cheque-sign- ing machipe, the plate can "sign" thousands of cheques while the person who owns the signature can attend to other jobs. To insure absolute protection for clients, the girls work in a cage — literally. The only door to their wire-mesh enclosed studio is locked, and no one can get in without a special pass, writes James N. Miller in the Christian Science Monitor, Just recently, when the Ford. Motor Company in Detroit bought up Canadian Form stock, several Todd offices could have been the setting for Hitchcock thrillers. It all started with a phone call from a top Ford ex- ecutive. The deal was going through — tomorrow. Arrangements were made to Obtain the official's signature Sweet pickle relish Melted butter Mix beef, egg, salt, garlic salt, Worcestershire sauce and pepper together lightly. Divide mixture into halves. Draw a 9-inch circle on a piece of waxed paper (a cake pan is a good guide) and pat half of the mixture out lightly to fit the circle. Do not press hard. The circule of meat will be about efe inch thick. , Leave a 1-inch margin around the edge of the circle for sealing and spread half the patty with prepared mustard, Then sprinkle with a little chopped onion, some cubes of cheese and spread with relish. Lift up the waxed paper at the opposite side of the patty and fold the meat over like a turnover. Pull off waxed paper and seal by pressing around the edge. Repeat with second half of meat mixture. Brush both sides of patties with melted butter, Put in wire toaster basket, Broil slowly over coals. Serve with toasted buns if desired, (Serves 2.) CHOCOLATE ICE BOX CAKE I blocks unsweetened chocolate' 8 tbsp. water 9 tbsp. sugar Pinch of salt ' 6 eggs Ladyfingers Macaroons Melt chocolate, water, sugar, salt over hot water, Add yolks of 6 eggs, one at a time, beating well between each, Fold in the 6 stiffly- beaten egg whites. Line ring mold with ladyfingers; sprinkle crumbled macaroons on bottom of mold; fill with choc- olate mixture. Serve with whip- ped cream, ISSUE- 31 -- 1962 from correspondence on file et • Rochester bank, copying the Pante and making the plate work that - ordinarily. would talc-• several days — had. to be done in 24 hours, Utmost secrecy had to be maintained so a serious stock fluctuation would not take place.' A Ford courier picked up the, -signature plate — on. schedule — and delivered it to the proper parties in, Toronto. Not one Todd employee, who, by the nature of his job knew of the transaction. let the information loot, Mesdames Wolford and Judd. take R. good dealing of teasing about their jobs . as "forgers,'" But in their ,business, wheal deals in honesty, especially the- protection of other people's bank accounts, the girl "counterfeit- ers"" are understandably respec- ted. Stealing Art Is Big. Business The thieves climbed a fire escape, moved single file over a narrow parapet, and scurried across a network of flat roof- tops. When they came to an ins ner patio at the O'Ilana art gal- lery in London's Mayfair, they dropped down 10 feet and within minutes had jimmied a simple lock on a glass-paneled door and walked in. Waiting for teem was the gallery's summer exhibi- tion of French impreesionist and modern paintings. Their value: More than a million dollars. Ignoring heavy bronzes and minor works, the thieves cut some paintings from their frames; they took others, frames and all. There were 35 of them, including borne of the best of Renoir, Braque, Cenanne, Picasso, Utrillo, Toulouse-Lautrec, Sisley, and Vuillard. The most valuable was a. Vuillard ($140,000). All were taken back over the roof- tops and down a fire escape to a getaway truck. When the theft was discovered the next morn- ing only one clue was left—the imprint of a rubber sole. The robbery was the biggest art theft in history and brought an immediate reward o $56,000 from the firm that had insured the paintings for $560,000. It also brought the total value of art treasures stolen in the U.S., Britain, and France during the , past twelve months to $7 million. Surveying barren walls, the gallery owner, Jacques O'Hana, 62, Spanish-born British subject, explained that the front entrance had been strongly bolted. It was so much like "a little fortress,", he said, that it had not been con- sidered necessary' to put strong doors on the inner patio, For those who enjoy collecting fa- mous last words, he added: "I did not imagine anyone could get in that way." What Do You Know About SOUTHEAST ASIA? 'sNORTH VIETNAM, 3:10 PI