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Home My WebLink AboutThe Brussels Post, 1962-10-11, Page 7Ptirrt,t.. r ir,r,13ss -"All You. Can Eat For One, Dollor".t the lobby and registration desks.. The hotel employs more than. %NO people, over half of them „in the seven kitchens in food preparation and handling. The Main kitchen is on the basement level. All told there is nearly an acre of kitchen space. Diners have. a choice of five modern restauraots. A unglue feature of the new Arriericena is a private automo- bile elevator that can transport a visiting dignitary—such as the President.---car and. all directly from the street to the distin- guished guests' reception room adjoining the imperial ballroom.. This would. provide maximum security to the Chief Executive, or to any other 'visiting Chief of state. Getting Ready For Winter In Alaska • OPERATION SHOEHORN. — Mobile classroom unit squeezes onto bridge in Rochester, N.Y,.', With only one and a half inches of„clearance, It was the first time that a set of the mobile classrooms had been moved from one area of the city to another. Modern Etiquette By Anne Ashley Q. Would it be all right for us to give an engagement announce- ment party in honor of our son and his fiancee? Her parents cannot afford this. A. No. You may, however, give a "celebration" party. The announcement must be made by the girl's parents, and if they are unable to do this by means of a party, they can do so very well through the local news- papers. Q. Just what does "bowing" mean for a woman? A. This does not mean a deep, formal bow, It is a pleasant nod. and smile, accompanied by a slight bend forward from the waist. Bowing should be a friendly gesture, not a stiff one. You would use it in greeting friends across a room, and some naturally graceful women com- bine it pleasantly with shaking hands. Q. When drinking a cocktail that has a piece of fruit in it, such as a cherry or olive, is it proper to eat the fruit? A. Yes, if you can do so with- out any great effort. Avoid 'be- ing too obvious about your ef- forts to extract that fruit—such 'as tipping your glass high and, tapping one the bottom in order to loosen it. Q. What do you dp with theater ticket stubs? Is it neces- sary to hold on to them until the end of the show? A. Yes. Someone else may dis- pute your right to the seats. Or, if you go out during the inter- mission, you are sometimes re- quired to show your stubs in order to regain admittance. Also, if entertaining at the theater for business reasons, the stubs pro- vide a record for taxeeeneepcses. Q. Isn't it proper felqi wom- an to use her maiden name as a. middle name after she is mar- ried? A. This is the established cus- tom. In other words, after Mary Alice Smith marries William Henry Harris, she then becomes Mary Smith Harris. Roll out on ungreased 17x12e inch sheet of heavy duty alumin- um foil within one inch of edges. Smooth edges; flute. Fold - foil around pastry to 15x10-inch rec- tangle. Place on an ungreased cooky sheet, Place filling on pastry. Drizzle caramel sauce, thinning with a few drops of milk, if necessary, in wide strips over apples. Spread topping between. caramel sauce. Sprinkle with walnuts, Bake at 375° F. for 30 to 35 minutes, Serve warm or cold, Apple filling: Combine 1 cup sugar with 1/s cup all-purpose flour and two teaspoons grated lemon rind in a saucepan. Stir in six cups pared and sliced apples and 1/4 cup lemon juice. Cook over medium heat, stirring con- stantly until, thickened, Cream cheese topping: Whip one cup (8 ounce package) cream cheese, one unbeaten egg, and 1/4 cup sugar until fluffy and smooth, TABLE TALKS oiam Amtve,w3. goes my oil bill. That fifty bucks would sure of come in handyr, "That kid. don't need it no more'p my houndog." It Was 10 o'clock on Saturda' morning when Elite telephoned again. 1 was measuring out the brown-bread ingredients, the corn meal, rye and white flour, writes Pearl Straehan Hurd in the Christian Science Monitor. "C'mon, down to City Hall, They is havin' a contest, Target shootin' an' pancake rnakin'." „Ellie, you know I have to make brown-bread, suppose yours is all steamed." ‘‘Er, no. Well — see yer 'bout five, hah?" And she hung up, At five promptly Ellie and Tom her husband helped me to carry the pot of beans, the brown- bread in ij:s steamer., the soggy meat loaf, and the lemon merine gue pie to their car. I held the pie on my lap, in the back seat, and hoped Tom would go easy on , the crick road. The filling was a trifle runny, but it was made' from scratch, Nq gelatine, no ready-mix — with all those ex- perts in the Apron Club! "Isn't this a treat? Good old Down-East cooking!" Mrs, Rob- ins from Massachusetts, who owns the painted brink house at the Point, was ushering five guests into the hall as we arrived. As I assembled my contribu- tion on the kitchen ,counter I glanced timidly at the heap of food already there, expecting -to see, . . Not the cans of beans I did see, the large economy size cans from the Center Store, or the huge tins of brown-bread marked "Warm and serve," Or the cellophane sealed pies. Or the package rolls! Piled high on every counter space and flowing over onto several small tables. "Ellie!" I turned to her as she and Tom followed me, with their offering. I could say nothing else as they deposited more cans of beans, more "Warm and serve" brown-bread on the tables. I, the city gal, had produced the only home baked beans, the only home steamed brown-bread, and, I sus- pected, one of perhaps three home baked pies. Surely the cakes were home- made! Six elaborate mounds of confectionery, unwrapped, on the shelf above the sink. While wait- ing on table I-managed to hide one slice of chocolate layer. It looked "made from scratch," The first bite dispelled any illusion. "Mix," I murthured, as Ellie and I, along with the rest of the waitresses; sat down to the leav- ings. "Sure," s she replied, "Mary Beal brought it. She ain't goin' to stay home all day makin' cakes. She's workin' for ,.Jerry;'. "Doing what?" "Pickin' out lobster meat for restaurants, And her husband's got steady work now." "That's good news." "Try one o' them doughnuts," Ellie suggested, -"they're real good, We bought 'em off the bak- ery truck." When Is A Horse Not A Horse? The home we had chosen for this winter was a squat cabin with one ten-by-twelve room and a six foot wide outer room locally referred to as a "porch." We had. rented. it when we had come to Unalaleleet the spring before to make arrangements for the present movie project, We, bad paid $75 for the year and our Eskimo landlord had tried to re- fund $5 of that because he felt the amount in excess of value, Our choice of the smallest cabin in the village was beyond the understanding of our native friends. "Dog House" one of them called it, There was no doubt Fred "lost face" in bringing his wife to such a place, especially with storey-and-a-half houses, copied after the quarters at the nearby Federal Aviation Agency Station, available. Still, it hap- pened to be exactly what we wanted. It was picturesque and, more important, authentic, It had, in fact, been built and lived in by Eskimos before its last occu- pancy by a prospector. It would be easy — much easier — to heat than the larger houses. With its sod-banked walls, it seemed not only substantial but harmonious with the country. We gave it the name "Mik-nik-rok," meaning "the smallest," and moved in.. .. There was a table nailed to the wall under the south window, a bench and two top heavy hand- made stools and a washstand. To this our landlord added an old Yukon stove with a firebox about the size of one shoe box atop an- other. Missing, however, were the firebricks protecting the tiny oven from the firebox. Our first acquisition had been a fifty gallon drum for holding water, We realized the limita- tions of our new home when the drum proved too wide for the door and it had been necessary to remove a window to bring it in. To the drum we added a plywood cover and a bucket and dipper on top of that. Next, a bed had been rented for the year for $10, It was a single iron cot with the lines of an occupied hammock, but by supplementing the sag with our sleeping bag we made it passably comfortable. There had been difficulty get- ting this piece of furniture in, too, No wonder — with six small children crowded inside to watch. We had sent them outdoors where they had clustered at the window only to scatter like quail when Fred turned suddenly in their direction. The washstand we had equipped with a basin, the neces- sary "catch bucket" and a mirror Fred had to crouch to look into because of the low pitch of the roof. This was the extent of our fix- ing-up the spring before and this is what we had come back to. Now our task was to make it as comfortable as possible for the long northern winter. — From "The Howl of the Malamute: The Story of an Alaskan Winter," by Sara IVIachetanz. It's A Whopper — Even For New York New York's newest plush, hotel, the Americana, opened Monday with a fanfare of waving flags, speeches, and the attendance of national, international, and city officials. The towering luxury palace rises 50 stories into the sky on the east side of Seventh, Avenue between 52nd and 53rd streets. It was built by Loew's Hotels, a subsidiary of Loew's Theatres, Inc., at a cost of $50,000,000, The Americana was planned with the convention and ban- quet-meeting business -hi mind. In all, there are 41 public rooms, seating a grand total of 11,290 diners — simultaneously if need be. The exposition area, Albert. Hall, is one of the largest and most completely equipped rooms in the country; Its 30,600 square feet of floor-space can accommo- date 3,200 diners or 4,000 persons for a business meeting. The lux- urious imperial ballrobm, meas- ing 26,000. square feet in area, will seat 3,000 for dinner or 4,000 for convention meeting, The 2,000.! guest rooms in this custornecleoriented hotel range from modest-sized accommoda- tions, tentatively priced at $12 for, single 'OCcuPancy, to' suites and more elaborate combinations at -a considerably higher tariff. All suites have refrigerators, extra phones in all baths, silent lectric switches, wall - to - wall carpeting, TV and radio, ther- mostatically controlled heating, air-conditioning, a n.d electric heating, sepias in some ,,baths. Phones are direct *diet. ad 'are rigged with message lights and one-dial service for valet, room service, and 'garage, Built-in parkhig facilities for 350 call are provided in the new Americana, with direct access to - When the Pillsbury "Bake- Off" comes to New York, the swank Waldorf; Astoria becomes, for a few days, a homey, aroma- tic small-townish sort of place, with 100 contestants from 40 states ."back-yard" visiting over their General Electric ranges as they turn out scrumptious-look- ing butterscotch spice cakes, fruit muffins, blueberry bread, and frosted pecan cookies along with dozens of other delectables. Last month, the 100 finalists selected from the hundreds of thousands of men, women, and teen- a.gers who entered the con- test converged on the Waldorf to impress the 11. judges with their baking skills and to com- pete for the $25,000 first grand prize, $5,000 second prize, and thousands of dollars in supple- mentary prizes, Regardless of the outcome, however, each finalist won the expense-paid trip to New York, as well as a G. E. electric range and mixer, the honor of a few days of being fussed over, meet- ing Mamie Eisenhower, and of having what! most of them de- scribe as a "glorious time"; also $100. * For, this 14th annual Pillsbury Bake-Off, the thousands of re- cipes submitted were initially narrowed tto 1,300, -These were then baked by Pillsbury's staff of professional home economists and judged again, to determine the 100 finalists invited to com- pete in the Bake-Off. "Fourteen years ago," says Philip Pillsbury, "when we stag- ed the first Bake-Off, our idea was to take from the kitchens of America a group of favorite recipes which we could share with the rest of America," * * What officials have learned from the gigantic inflow of re- cipes each year is that the Amer- ican woman bakes creatively, and frequently, contrary to most people's notions on the subject. They have discovered that she uses her ingenuity to give appeal to familiar ingredients, cleverly adapts old farhily recipes, and is intrigued with exploring the use of rare or unusual ingredients. e * Cakes have made up the larg- est category of Bake-Off entries aver the years, though theytve declined lately, and cookies, long in second place, have increased, with many unusual flavors and clever shapes. Although breads are third in number of entries, an increasing number is being submitted each year, and breads have accumulated more prize SIMPLE SOLUTION An Associated Press dispatch from Moscow reported, "The gov- ernment newspaper Izvestia said Soviet citizens must be courteous to each other because rudeness is bad for the health, And it de- manded an end to the practice of denouncing people with anony- mous letters." How much better the Soviet leaders might have put the mat- ter if they could have said, "Whatsoever ye would that men should do to you, do ye even so to them," and if they could have clinched the matter with the de- ceptively simple "Love thy neighbor," But that would be asking them to look where they have chosen not to see, — Denver Post. it was reckless in me to accept such a challenge, But the mea- dow was pink with einnarnon roses; thigh tide glittered in the cove, And the mountains were sharp amethyst, as I looked Qtlt of my kitchen window. A disarm- ing cembination. Baked beans, brown-bread and a lemon meringue pie, My assign- ment for the Apron Club's Sta- urclay night supper,. I, the city gal, had, in an unguarded mom, ent, agreed to compete with Down Beet women who had prob- ably been accomplished cooks from childhood, I had baked, beans and even put up preserves in an apartment kitchenette. It had been relaxing after a day of newspaper deadlines. The re- sults had been rather gratifying, But cooking for the Apron Club in my Maine village! The summer folk from Bay Side and the Corners would crowd into the Grange Hall, practically drooling in anticipa- tion of that good old Down-East food, "All you can eat for a dol- lar" the notice read in the Weekly Bulletin, Everybody would be there, natives and summer folk, Lem Young, the plumber with a tie. on — crimson splattered with yellow fleurs-de-lys, against a brown and green check shirt — would collect the dollar bills at the door. Friday found me pecking dully at my typewriter. "750 ASAP" (as soon as possible) read the edi- tor's instructions on the jacket of the book I was reviewing, In three hours all I had managed to get down was, "Another interval- ist adds his verse to the experi- mental crop . . Baked beans and brown-bread and lemon mer- ingue pie! Mentally I could see the Apron Club, coldly viewing my offerings as I placed them on the dining table beside theirs . . . Just as I was putting the yel- low-eye beans to soak, that even- ing, Jim Cotton appeared at the woodshed door. "They want you should, make a meet loaf," he said, thrusting a paper bag into my hand and abruptly departing. "You comin' to the drawin'?" About an hour later. It was Ellie Jones, the supper chairman, on the telephone. "I'm ;slaking a meat loaf," answered coldly, Pa:nd don't add anything more, to my essignment. Where on earth did the "club buy that fatty hamburg?" "Center Stores." "Wretched stuff! No flavor, and half of it drained off .,.in,,fats, Why did they go to Reenter Stores?" "Double stamps." Of course! Our village doesn't shop forsmality. It shops for trad- ing stamps. The hideous vase in Ellie's parlor came from stamps, three bookfuls. Ellie's life is one exciting round of stamp-collect- ing, stamp-sticking and stamp-re- deeming — Gold Stamps, Top Value, S&H, Plaid, and so on, No. I would not be going to the drawing this Friday night, when the manager of the Center Stores read the winning number, and those who had picked up their coupons during the week hud- dled like a subway mob around the cash register. Nor would I take my usual stance at the Dime-and-Up, a moist half-ticket disintegrating in my hand, won- dering how much longer I could endure the atmosphere — com- bined odors of roasting peanuts, grilled hot dogs, parakeets in cages, hair oil and rubber boots from the sheep pens, as the pop- ulation from half a dozen farm- ing villages pressed round me, That sea eef faces — lean and wary, round and Rabelaisian, flat and innocuous, sharp and atrius- N ed. I should nots*be there this time to overhear-the diseppoint- ed comments of the losers: "There HELPING HANDS — Seven- year-old Terry Holzwart has only two arms despite the way it looks, ISSUE 41 — 1962 Will the 425-horsepower en- gines promised for some of this - year's hottest cars really do the work of 425 horses! Under laboratory eon di Cons, where 1 horsepower is the amount of energy needed to raise 33,000 pounds 1 foot in one min- ute, the answer is theoretically yes, but actually no. Tjiat's be- cause readings make no allow- ance for the power that would be lost to friction in a gear sys- tem needed to raise such a Weight, In a car, the answer is an unqualified no. The reasons: To develop its maximum horse- power, an engine must be racing near its maximum revolutions per minute. Today's auto engines are geared down to run More quietly and last longer, even at 80 miles an hour. A good part of the power Out- put can't be used to turn the wheels, since it has already 'been used up on the way to the wheels. In a hypothetical motor rated at 194 horsepower, 33 horsepower would be used to run engine Ac- cessories (fan, generator, etc.); another 15 horsepower would be lost in the friction of the trans- mission and axle. Any power ac- ceesories'(power steering, brakes, aii.„:„conditiening) would drain; more, In any case, and contrary to widespread impression, horse- power alone doesn't determine car's — Which depends at Yeast as much on the car's Weight, gear system, arid fuel. Ad dire eft- gineer put it: "Speed can be doubled either by doubling the engine's rated horsepewet, or by cutting the carlilyeight ln MObN,,d*OULt DWARFS MERCURY "Saiferplote" S,500-pound test model of the Apollo Commbhd 'Module, which has been planned to toke men to the moon, is ehOWta of spacecraft center where it will undergo fond and water n tests. Ndtidridt Aeronouties and Space AdtilihistedtiOh photo shows relative size in comparison with the Mercury spoce. croft, which took John 61orth arid Scott Corpenter tin their orbital' flights. W li- hoever it was Ayilo fita Ca tit womett the fair 'Sedt' know much about justice. money ov sr the 10 ;years of the Bake-Off than any other cate- gory, Chocolate is the favorite Bake- Off ingredient. Cheese is a Mid- west favorite, and cream cheese has been a growing source of inspiration, for 'new contestants, Waldorf-Astoria crew washed 2,000 mixing bowls, pans, spoons, and dishes while the contestants baked, and Glenn Peak "kept store" off the ballroom, keeping conteetante'supplied with proper utensils and grocery items. Mr. Peak placed about a $2,500 grocery order with Gristede's in New York, buying every ingredi- ent which every recipe specified. Gristede's filled the order in 100 boxes marked "perishables" and 100 boxes of non-perishables which were ' delivered' to the Waldorf, writes Marilyn Hoffman in the Christian Science Monitor, 4eP * As.,1 wandered around among contestants, I spotted Julius Lili- enthal, the only man, in the Grand National Finals this year. Mr. Lilienthal, an insurance clerk who bakes on weekends, and comes from San rFancisco, creat- ed eight new recipes for the con- test, but the one that advanced him to the finals was for a sand- wich cooky featuring both a filling and Richard Iclecka, 12, the only boy among the 20 junior final- ists, won the $3,000 first prize. He learned ,to bake three years ago in his Cub Semi!: work: He entered the contest along with his mother and his 14-year-old sister. His hamburger casserole, with cheese-filled biscuits on top, won him the trip to New York. Richard and the other, cool, cote., lected juniors, wielded their sift- ers and spatulas with great au- thority and attacked their reci- pes like veterans, * I watched Mrs, J. F. Hasen- kamp from Chattanooga, Tenn., lacing the lattice crust on her pineapple-peach pie. She's been entering the contest for the past five years, and all this past win-, ter she dreamed up and tried out new recipes , to submit this spring. She sent in seven recipes, but the fruit pie brought her td the Waldorf, Like many of the contestants, Mrs. Hasenkamp. bakes all her own bread, loves, making pies, and always has hometnade cookies on hand, Mrs. Richard Wurzburger, a "working" wife from Scottsdale, Ariz., baked a cherry coffee cake, with a delicately spicy dough (cardamom is the secret), which puffs up, gooey and goodi and makes three round cakes, * * Winners In the BakesOff were: First prize $25,000, Mrs. Erwin .T, Smogor, South Bend, Ind,, for her Apple Pie '63. Second prize, $5,000, Mrs, Besse L. Gentry, Al- , exandria, Ala,, for her Smokey Barbecue Buns — a French bun with a light crusty ,teXhare top- ped with sesame seeds and brush- ed lightly with barbecue sauce. $25,000• 'RECIPE "APPLE PIE '63" lb.. (about 28) light colored, candy caramels IA cup evaporated milk or light cream culls sifted all-purpose floor etip sugar teaseioorie salt 6 tablespoons blotter clip cooking 011 1 'Unbeaten egg cup cold water Gulp walmits, chopped Melt caramels with evaporated milk over boiling water, stirring occasionally; keep over hot water, Sift flour with sugar and salt Into mixing bowl. Cut in butter instil particles are 1111e. *Blend oil with egg arid svater until slightly thickened. Add to dry ine rs eeelt- ehts; stir until mixture 11^tle ta- gether. Form into' son:Iro..- ficETTY PARTISAN — Posing 'against o wolf plastered with campaign stickers, Judy McGavack adds a universally tO- pealiha touch to the repubricart Notiohoi Committee staff in Washington, O.C. The 'stickers were sent to the committee from local Republican groups oil over the tauritry,