Loading...
The Brussels Post, 1962-10-02, Page 3smakk AAIUN • • seetettA MILES . : . (1 200 liSPANIS IPWWEST .4. Rig if .11 41 I 1 :NIA.K.ES • TQVG111 MEA'1."1!ENIWR Rapid. freezing makes lighter and brighter, say au... thorities at the Oklahoma Agri.- cultural Experiment Station In Stillwater. It also makes the meat more uniformly tender. An impartial taste panel rated frosen. steak...4 better than not« frozen steakS •— in flavor, tend• craw, and over-all satisfaction, The only thing the tasters didn't like about .the frozen beef was the amount of juiciriese Modern Etiquette By Anne Ashley FILLETS DORIA. SHELL GAME — Sin9er Ann- Margret had to rig on um- brella on her slowpoke friend to beat San Fernando Valley's scorching heat. Red Tape Tactics At Their Worst! 9. Is it still considered proper or a man to ask permission to; smoke when with a group of' women lie knows do not smoke? A. Yes, this is teous and thoughtful •!i.! do. Q. My daughter lias become, engaged to a. young man whose home 14 in a .distant city. Stye ite,s not met his mother, but would like to write her a note. Don't you think his mother should be the first to write A, Yes, his mother should write a letter of welcome to your daughter — and, if nettessa0. her son should ask his mot: -.e7 ere do this. Q. What is .done it'; the wrapper on a lump of a.nir when dining in restaurant? Do you. put it on the •tablecl ,th,. in the saucer of your coffer' op, or in the ashtray? A, There's no rule for this. You may put it On :he te.,,e- cloth for later clearing by the waiter along with the crumbs.. If you put it into the ashtray, there's danger of .a fire, arid if put into the saucer. eeu eeuld cause the cup to tip over when replacing it on the Foam' after sipping. What Do You. Know About NORTHWEST AFRICA? In World War II, the Unit& d States inflicted no greater injus- tice on any group of its citizens that it did on the Nisei, the Jap- anese-Americans of the West coast. Undiscriminating hysteria dispossessed these people of their homes, in effect destroyed their achievements and investments, and interned them as one might intern enemy prisoners, Now the . government, through the Internal Revenue Service, is further tor- menting them. Not until 1957 did Congress act to make reparation to these peo- ple for the material losses they suffered, to say nothing of their psychological suffering. Under the Japanese Evacuation Claims Act, the government paid off claimants. Most of the benefi- ciaries declare they received only one-third of what they asked. Now the Infernal Revenue Service is seeking to tax the pay- ments made despite eloquent protests. Gov. Edmund G. (Pat) Brown has denounced the action and appealed to the White House. The IRS says no immunity from taxation was provided in the bill. The author of the bill says he had no idea the govern- ment would ever tax such an award, That the IRS director in San Francisco is unable to dis- tinguish between these awards and those made for land-takings in highWay building is typical. Congress should act quickly to undo this unfortunate imposition. —Boston Globe, The French have a way with many foods, not the least of which is fish, For example, when they have cooked fish rapidly so ,that it is moist and flaky, they place it on a platter with fried cucumber, dribble with browned butter and parsley, et voila! .. Fillets Doyle. 1 pounFdLLpietThSorns°ollternfillets 3 medium cucumbers le teaspoon salt teaspoon pepper 2 tablespoons butter, melted 1 egg, beaten 2 tablespoons milk teaspoon salt 1."4 cup flour cup fine dry bread crumbs 3 tablespoons vegetable oil 1 clove garlic (optional) 2 tablespoons butter 2 tablespoons chopped parsley Thaw fillets, if necosSary, ,nd separate. Peel cucumbers, cut into 2-inch lengths, then divide in quarters. Season with salt and pepper. Cook slowly, uncovered, in 2 tablespopns butter until easily pierced with a fork, turn- ing occasionally, When cooked, remove to a heated platter and set in a 200°F, oven to keep warm. Meanwhile prepare fillets, Combine beaten egg and milk, Season fillets with salt. Coat with flour, dip in egg mixture, then coat with bread crumbs. If desir- ed, heat garlic in cooking oil until brown then -remove from pan. Have cooking oil very hot but not smoking. Add fillets. Fry quickly until brown on one side. Turn and brown on other side. Drain. Place on top of cucumber. Clean frying pan. Add 2 tablespoons of butter. Heat until butter foams and turns a pale brown. Pour over fish. Sprinkle with minced parsley. Serve immediately. Mak- es 4 servings. Fashion Hint Just WhatIs A -"Family" Movie? Nrerybody f.ftvtr ui .s family movies„b u t rsobvtly • seems 10, know what they are. In recent yoars the clamour has increased for tiollj,tyood to Make more., femaly films, and to make fewer Of tho with so-cailod adult • themes, When it vanes to defin- ing a family film, however, es ports cl*agree. Even a .family may fight ihout it. • The latest attempt to define the term was made on drily 23 . by iioxoffig,:e Magazine, a publi- cation respeeted in motion pie.. tare trade circles. It asked for • . definitions, from movie . cers, directors, theater mana. tens, educators, critics and torn. triunity leaders. Needless to saYs: their definitions did net wee. nor did they always define. Walt Disney, for exampie,,. said that in his opinion a faul- t!: film is "a picture emphasis. ing laughter and adventure which,. for a while anyway, makes people forget their trou- bles and those cf the world" This describes one land of family film, but it seems to e2oT elude such films as "King of Kings" and "The Ten Command- ments" and other Biblical and religious subjects which a re short on laughter and colleen- tionel adventure, and long on tragedy, world troubles and ethi- cal problems. Other worthwhile themes of wide interest might be excluded by the laughter- adventure definition. Other attempts at definition included such requirements as these: "A family movie is one presented in such a manner as to offer appeal for all ages, It must have sufficient depth to captivate an adult audience, but with enough simplicity to hold the interest of a child." Or: "A family film should not lower the intellectual plane of adults to that of children , Or: "A family picture is wholesome in content, portrarying truth or beauty, It does not ridicule goodness. It leaves one with a feeling of well-being after hav- ing seen it." All of these are partial •des- criptions of an ideal family film, but they seem to ask the almost• impossible, or to specify the un- definable. Some people get a sense of well-being. from watching a mas- terful and majestic tragedy. Some are depressed by • seeing "Pollyanna." Among those •questioned. by Boxotffice Magazine was James Dunagan of Pasadena, manager of the Crown Theater. His de-• finition of a family film was "one that appeals to a person. from the age of 10 years on, and is devoid of sex content. Even subtle remarks do not go over the heads of the average 10- year - old of today." Dunagan's ,definition w a,s more forthright than most. Though they don't always so so, mast people who speak about a family film mean one that does not deal with sex at all, or deals with it only in a mistily romantic way, This is indeed one of the considerations, but it is only a negative derfini- lien. A film becomes suitable for family viewing not only through what it does not say, but through what it says. Too often we tend to •classify as family film that which is harmless, flavourless, empty and insipid. Nobody ha,s Yet come forward with a defini- tion of film which will enter- tain, stimulate and enrich the entire family. He who makes such a movie will be doing us a great sociological service, and will make himself a million dol- lars — whether or not he can define what he has done, — In- dependent Star-News (Pasadena, Calif.) taurant tai S were on togice„ man( smoother, quieter riding. Alt ears other than the restaurant ones were of the or, ridor variety, a system still used, in 44ropo, and ideal for spies to move about in, The dining P4'4 had small lounges at either end, so that travelers who had booked the second sitting would not have to stand while earlier -diners lin- gered over their pkbes flambes,. Sleeping ears sometimes had beds, not berths, and they were decorated in Valenciennes. lace and had Brussels carpeting. Sometimes wealthy Turks and. Baltic nobility had their own silken rugs laid down. Lighting Came from silver-mounted. Lib. erty lamps, and one record speaks of several cars that had Waterford chandeliers. Assuming in those early days that this meant candlelight, it could be ar- gued this was not the most Kee- tinl way of illuminating a train traveling at 00 mph In the period between the Franco-Prussian War and World War I, there was one inconven- ient ruling. It said that no more than one waiter could serve 4 meal in a, compartment, certainly a nuisance for royalty who could not be expected to set their feet into a restaurant car, where they might mciA someone who was in trade or someone else who might assassinate them. It seemed there just wasn't room for a pair of waiters and a head waiter to turn around in such a small space, This manpower deficiency was made up by the lone waiter who was prepared to make crone suz. ette in a compartment, a flaming gesture which must have caused Lloyds of London anxious mom- ents. Some of the elegance had dis- appeared by the time World War II started. After 1945 more of it had vanished. Some of the sleep- ing cars, modernized, were still in use after 50 years of service. Much of the mahogany panelling was intact, but seats that could be converted into berths had re- placcd berl.e and the lore and elegant lights had been removed. By 1947 the Wagon Lits Co., which had been sold by Thomas Cook, had taken off the best cars, for the Russians — then occupy- ing Austria along with the Brit- ish, French and Americans — had a quaint habit of making off with them after they crossed the Danube into Communist satellite territory. • By the end of 1945 the Orient left from Gare de Lyon in Paris. Departure time was early even- ing. As the Orient ate up the dis- tance you wondered about the passengers sharing your com- partment. Could that slim, aris- tocratic woman in black be a spy? What about the man in the " baggy suit? Was • he selling arms to Albania? And the silent man with a white goatee? What was he? The woman in black turned out to be a holidaying school- teacher from England, the man in the baggy suit was a Swiss who sold alarm clocks and the man with goatee a Swedish scientist. Only in the mind's eye and ear, now, can the knowing traveler sometimes have the feeling it is night, that he is in a train berth and the locomotive is whittling down the kilometers. He knows that outside in the corridor Rex Hanson and Humphrey Bogart are plotting michief. And he hears the train whistle as it pass- es a nameless station somewhere in Eastern, Europe, and it echoes and echoes. • Can you hear it? I4 3 More Spies Oi'i The OneW: Express! . Bale lag wars, this is the first year since 1883 when the regal clieketY-clack of the Orient EX- press is not heard over the wind- ing kilometers from Paris to Is- tanbul, It leaves behind a, hatful of memories, also an estimated 00 novels and short stories in 17 langutlge ,, and 100 films which, used the Orient as background in one way; or another. Everyone from royalty to tour- ists, frolic foreign office couriers to (of course) spies rode the Orient Express in life end in fic- tion, which made the 1,400 miles from Qare de Lyon to the Station in Istanbul in. time too slow for today's ,traveler. Asid from its slowness, the reason ifor the disappearance of the Orient was both political and evencnie. There were too many Cerium 'list frontiers to cross, to many Visas to obtain, too many bags to, be opened by customs of- ficers, fn route, too many meters of red ,taPe to be unwound, The route it took three times a week across „Eastern Europe was too circuitous, which accounted for the tot r nights one spent on this train. Its competitor, the Simp- lon Orient, takes a shorter one throug i Switzerland, Italy and Greee .) And, of course, in the past f years fewer people rode the Or eat, for it was easier to go by pla ie. This. crack train followed a meandering route, From Paris it went to Strasbourg, Munich, Vienn , Budapest, Sophia and Const ntinople (Istanbul), A few years fter service had started, a passe ger could leave London's Victoi a Station. ride across the sea t Ostend, and board a fast train licih booked up with the Orien , English ladies were fond of th connection, probably be- they were assured of hearing i cause at least part of the way Engliai spoken. The sleeping and restaurant car porters on the Orient had to speak not only Eng- lish, but French, German, several Germanic tongues and all the Balkan ones. For the first six years of its operation, the journey was brok- en at Nisc in Serbia, where the passenger boarded a horse-drawn coach, crossed the Danube and rode ,„for many kilometers to a connecting train. Even when the entire trip was made by one train,„ in 1889 the running time to Is- tanbul was 67 hours and 35 min- utes, later lengthened by several hours after World War II, when the train took a longer route. From. the first run of the Orient until; the days just before World War; ii, her passengers received VIP treatment from .customs guards. Bags usually were not openedt and the train kept on schedule. On the other hand, just before the two great wars there were cases where government agents removed spies as effort- lessfy as possible. The Orient Express was the idea of Georges Nagehnackers, a Belgium engineer. He sold the idea of this deluxe express to the necessary governments, and so Eastern and Western Europe were linked by a through service. Prior to that it was possible to go all the way to old Constantin- ople by train actually by chang- ing trains many times — a jour- ney that must have been compar- able to travelling from New York to San Francisco in 1860, From its, beginning, the Orient was the latest thing in luxurious train travel. Sleeping and res- A recent survey shows that four out of five surveys 'prove what they set out to prove, years of preparing the lovely fresh "I of her province, :ED HADDOCK "A MARITIMES 2 poi..les haddock fillets 114 teaspoon salt Dash pepper 1 egg, slightly beaten 1,e cup soft bread crumbs 2 tomatoes, sliced cup chopped onion 1 cup sliced mushrooms 114 cup butter, melted 14 cup grated Cheddar cheese Thaw fillets, if frozen. Cut into serving-size portions, Place in a shallow, greased, baking dish or pan, Sprinkle with le teaspoon of salt and a dash of pepper. Spread with beaten egg. Sprinkle with crumbs, Top with tomato slices. Season tomato with remaining 3/4 teaspoon of salt. Meanwhile try onion and mushrooms in butter until. tender. Spread cooked veg- etables evenly over tomato slices, Sprinkle with grated cheese, Bake in a hot oven (450°F,) for 20 minutes, or until fish flakes easily when tested with a fork. Makes 6 servings, If you are watching your pen- nies these days, be sure to put pink salmon on your market list. According to word received from the Department of Fisheries of Canada there is a record pack of the pink variety of canned sal- mon this year. This thrifty, adap- table food product cap be a home maker's best friend. Although it is paler in colour than the red varieties, canned pink salmon is every bit as fla- voursome and nutritious. Used in combination with other foods it makes a wide variety of whole- some hot dishes. Sometime try combining it with crisp green cabbage in a creamy sauce to be served on toast. For a little fillip, toss in. some dill seed and chop- ped onion. The following direc- tions tell how, and make a dish which perfectly befits its name, Pink Salmon Delight. PINK SALMON DELIWIT 1 can (71/2 ounces) pink salmon 1 medium onion, finely chopped 4 tablespoons butter, melted 3 tablespoons flour 1/2 teaspoon salt :1,4; teaspoon pepper 1 cup milk 1/2 teaspoon dill seed V4 cup cream 2 cups shredded cabbage 1 tablespoon lemon juice Toast points Drain and flake salmon into bite-sized pieces, saving liquid, In a saucepan cook onion in but- ter for about 5 minutes, or until tender, Blend in flour, salt and pepper, Add milk and salmon li- quid gradually. Cook, stirring constantly, until thickened. Add dill seed, . cream, and cabbage. Cook over low heat for 3 min- utes, Stir in salmon and lemon juice. Reheat. When mixture is piping hot, serve at once on toast. Makes 4 servings. With the coming of autumn, thoughts turn to chowder. Chow- der breathes comfort. It steams enjoyment. A favourite type is made with fish. Fish chowder was originally a fisherman's dish. Of recent years, however, it has been adopted by epicures. The following recipe is a very creamy and delicious version, FISH CHOWDER 1. pound cod or haddock fillets 1 cup water 1 cup chopped onion 3 tablespoons butter, melted 1 tablespoon flour 1 cup diced potatoes "1/2 cup chopped celery 1/2 bay leaf 1:3,.; teaspoons salt le; teaspoon pepper 2 cups milk, scalded , 1/2 cup table cream 34 cup dairy sour cream Parsley, finely chopped Thaw fillets if frozen, Skin if necessary. Cut into 1-inch cubes, Add water and heat to simmering temperature. Simmer uncovered for 5 minutes, or until fish will separate in flakes, Strain, reserv- ing broth. In a deep saucepan Cook onion in butter for 5 min- utes. Blend in flour. Add fish broth gradually. Cook arid stir until smooth, Add potatoes, cel- ery, bay leaf, salt and pepper. Simmer for' about 20 minutes, or until potatoes are tender, Com- bine scalded milk, cream and sour cream. Beat until well blended. Add to potato mixture, Stir in cooked fish. }feat gently below simmering temperature for about 5 minutes, Remove bay leaf. Serve piping hot, garnished with a sprinkling of parsley. Makes 6 (one-cup) servings, Note: this is an easy recipe to double if a larger quantity is de- * One characteristic of a good cook is her sense of adventure, She constantly seeks interesting food combinations, tries new re- cipes arid improves old ones, Recently this characteristic helped a Ealifak homemaker win a prise for the best fish recipe hi a MatitiMe recipe conipetitien Ifer recipe, Raked Haddock a ld Maritimes, Was perfected over WHAT MAKES HEtt titiO YOurig Watchrhaker seems irt- terestect in his - work as he inspects ,gimMick watch worn by a bretty Frankfurt, West Germdhy, Mitt on the day that d 16ceit watch sand clock shoji t5iiehed. Watch really works. 18Stft 46 Pitt, "WATCRA. bOIN'4?'i - That's, the question 'Grant Angrove, 3, asked d he nonchalantly walked up to the horrified Workmbh, Hugh Myers, But this. little drdrrid, "The Uri- wanted Footprints,"' which, took place in Salinas, Calif,. tended happily when the tracks were smoothed out again. •