HomeMy WebLinkAboutThe Brussels Post, 1952-5-28, Page 9aat;btri�l 1 laws ---An
Ancient elieacy
`i l 5 ;:• 1ft,
Will, comae as, a, fitlrprlei to
wimpy to, hear that marshmallows
' ata + fooil',,•irc.'as old es the •Pyrae
acids.
The marsh lands of ancient Egypt
favored the glow lit of lite afthaea
eir niallow,`a •planto'ery similar to
our present-day hollyhock, which
grew to a height of five or six feet,
Its delicate pink blooms and pale
elowny (eaves brightened the swamp
lands along. the Nile Valley as far
as the eye coitld see, long before
Cleopatra's time, the ancient lsgyp-.
bans discovered that the roots of
the mallow plant, - when dried and
pulverized, could he made into a
chobee delicacy, and so the marsh-
mallow beeame'a favorite confer-
lion of the early civilized world.
'rhe evolution of the marshmal-
low to modern times is allied close-
ly with the sugar industry,' -Sugar
supposedly had its beginnings in
India where it was used essentially
in medicine as a component of pills.
These pills, called "dragees," were
composed of some mystic potion
and sugar, with gain arabic added
t0 prevent the sugar from crystal-
lizing. As time moved on, the use
of sugar spread to regions where
gum arabic was not available. Vari-
ous .starches and gums were sub-
stituted; One of these was a sticky
sort of mass that could be ex-
tracted with hot %eater from the
,ground roots of the mallow plant.
This material, when combined with
sugar and Well beaten, formed a
stable foam with pleasing taste.
Thus the marshmallow industry
began.
Long Story—Although Ram Nath
was born in 1940, as evidenced
by the 26 -foot - long Sanskirt
birth certificate above, he re-
cently retired from Ford Motor
Co., after 23 years of service.
Nath cleared things ,up by ex-
plaining the East Indian year of
1940 ccrrespandends to the
English year 1884.
Oldest Settled Port
Ift North America
're. attic right as we drove was the
kiver' and' 13asin,'anti far across the
water we saw a dark oblong that was
Port Royal %Habitation, the oldest
permanent s'.ttlenvint of white peat-
pie in Americawnorth of the Gulf of
Nlexieo. It stands on the site Samuel
de Cltarnplain selected in 1605, and
the }veil he had dug is in the center
of the ancient courtyard. The group
of''buildiegs is arranged around the
yard in the manner of the sixteenth
century farms in northern France,
-and is fortified by a stockade and
by two dannon platforms.
The entrance gateway is framed
with fteten oak and is roofed with
oak shingles as used in Picardy in
the sixteenth century. The studded
oak -doors are handmade and hung
and ,fitted with wrought ironware
of period design. The peep -hole in
the outer door was known as a
"Judas." The coat of arms painted
, over the 'doorway is derived from
that shown on Lesearbot's map of
Port -Royal.', The arms are those of
France (left) and Navarre (right),
of which countries Henry IV was.
King. The small building next the
gateway is described in a picture
plan as "a small building in which
was kept the rigging for our pin-
naccs,. This the Sieur de Pourin-
court had later rebuilt and there the
Sieur de Boulay lodged ,tyhen the
Sieur de Pont returned to France."
The interior wall boarding is spruce,
the fireplace is of stone, the't,fndows
are of leaded glass, and the -'cantle
scones are as would be matte 'by the
smiths of that time. The ,Foot fs
covered with hand -split pine shingles.
Next there is the blackamfflt shop,
where ironworkers made tools, uteri
sits, and arrow heads, the forge being
built of hand -made bricks and stone.
-Tice windows are filled with oiled
parchment. The kitchen has its huge
bake-bven in the"'part knor:d'a's the
Erar>;ed Treasure
'EX-krWi3 minions
S,nneaherc in Zululand lies trea-
sure e.orth 11 of 12 million dollars,
end a r, diced Scottish sea captain,
his wife, ami ''23 -year-old daughter
hate inn arriv,d in South Africa in
)ue..t of it. Thep la les they knew
where it i., buried.
'1 he art mare, contained in seven..
Lux. • m':y be lturied 1.0011 paces
'front The shore at a spot .75, miles :
north of St. Lucia, Zululand, they
think. It was buried by the captain
and mate of an Arab dhow which
Was wrecked nearby nearly 100 years,
ego after their vessel had been
blown south from 1)ar-es-Salaam
ddrinp The ttionsonp. t
About twenty years ago the Scot-
tish captain who now seeks it chanc-
ed on information about the treasure.
while he was in India. He has wait-
ed until his rct"rcment before tatting
his wife and daughter on his care-
fully -planned treasure hunt.
And while they, seek the buried
wealth which could malts tliern mil-
lionaires, another bid for fabulous
treasure worth millions is being -
made by a Durban syndicate. They.
believe it is itt a Sea chest Which lies
off a beach at the Durban Bluff,
A fety weeks ago Blest 'treasure -
seekers Tried wedging a tttl 1b. an-
chor in the rocks as a handhold for
a diver. lint heavy seas defeated the
s)tfeliili : - Inw they. are,ftrying en-
niher metltbd which at present. is
hcing,krpt secret...They know that
a few years ago a fisherman, walk-
ing tlonw the beach close to where
'tita ctleb Ilea °ilicked-up a+aylinJer•
rnnt.nnint $7.,000 'worth of precious
.1 .stoms „I'1tet. knowledge .enconregcs
them acid` tfiry believe their own
(,oris mnv soon nstonis1 the world.
t4
Altnost Idle—Typical of many cities that felt the impact of the oil
strike, this service station seems pretty dead. To keep busy.' even
though there .is "No Gas," these men advertise lubrications,
repairs and other services for motorists.
bake -shop, the whole being m two
spaces :wherein was prepared enough
food to feed eighty-four persons.
The communityroomwas also the
dining 'loom, and the, great table is
there. Champlain and his fifteen, •
gentlemen atearound it three and a
half centuries ago to form the first
social cfttb in America, and our guide
'proudly reminded us when we were ,
there that the Order of the Good
Time still exists and members are
scattered through every provinec of
Canada and every State of ,the
Union,-11rdm "This 16 Nova Scotia,"
by Will R, Bird.
TLE
Andrew
They make surveys regarding
nearlyeverything these days; and
when soldiers in the United' States
Arrpy ,werequeried about Their fa-
vorite desserts, it was found that
•Banana. Cream Pie topped them
all.
Well, k goes pretty well with
moat Canadian appetites too, espe-
cially when it's t made fi•oA1 the
following recipe.
BANANA., CREAM PIE
. T4T4
cup z, sugar
" 5'iablespb'ona flour
yt teaspoon salt '
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter
3 teaspoon Vanilla extract
3 ripe bananas
1 baked, nine -inch pie shell
(1) Combine, sugar/ flour and salt
in top of double boiler.',Add milk
slowly; mixing thorbughly, Cook
over rapidly boiling Water until well
thickened, .stirring cpnstantly.
(2) Cook ten minutes longer,
stirring occasionally. •
(3) Stir small amount of the hot
mixture into egg yolks; then Pour
back into remaining hot mixture
while beating vigorously. Cook one
minute longer.
(4), Remove from heat and add
butter and vanilla. Cool.
(51 Peel- and slice bananas into
pie shell and cover irnmediattely with
filling. Top with meringue or
sweetened whipped cream. Yield:
One nine -inch pie.
Excepting for good old rhubarb
it will be a while yet before our
own fresh fruits are widely avail-
able. However, with the "boughten"
sort some pretty tempting des-
serts,can•,be prepared without too
much bother, For instance, these
PINAPPLE LIME TARTS
1 No. 254 can sliced
pineapple
1 package lime -flavored
-r gelatin
3/4 cup" heavy cream
6 individual pastry shells,
baked and cooled
,(1) Drain pineapple, reserving
syrup. Cover and refrigerate the
slices.
(2) Add enough water to pine- •
s
apple syrup- to make one and one-
fourth cups liquid. Heat and dis-
solve"gelatin in • this mixture, then
chill until thickened.
.(3) Whip cream, till stiff and
fold into gelatin.
(4) Fill tart shells. Chill. Just
before serving, top each pastry with
a pineapple slice and garnish with
a maraschino cherry. Yield: Six
servings.
* * *
LIME AND'' GRAPEFRUIT
BAVARI-AN
1 No. 2 can grapefruit
segments
1 package lime -flavored
gelatin
1/4 cup sugar
1%. cups., (one tall can)
evaporated milk, chilled icy
cold
cup`. coarsely chopped
pecans
(1) Drain' juice from grapefruit
segments. There should be one and
one-fourth cups. If not, add water
to, snake that amount. Heat to boil-
ing point.
,(2) Combine gelatin with the
sugar. Pour hot grapefruit juice
over gelatin -sugar mixture and stir
until dissolved.
(3) Chill mixture to the consis-
tency of unbeaten egg white.' Then
whip chilled milk very stiff and
fold lightly but thoroughly into the
gelatin mixture,
(4) Place a grapefruit segment
into the bottom of each of eight
sherbet glasses. Pile Bavarian on
top and °garnish earl ;serving with
grapefruit segments.
(5) Chill at least two hours. Just
before serving, toast pecans in mo-
derate oven (375 degrees F.) until
crisp, about five minutes, and sprin-
kle over the top of each serving.
Yield: Eight servings.
* * *
GRAPEFRUIT CUSTARD
WITH, MERINGUE
1 No. 2 can grapefruit
sections/ drained, or one
and' one-half cups fresh
grapefrtfit sections •
1,s,4'tablespoons cornstarch
.34 cup sugar
;Dash Waif
it+r.rn.'
Submarine Hunter -Deadly poispn,for submarines can be deliver
ed 'by this"361ton PSM "Marlin" seaplane, newest anti-submarine
weapon to,,be added to the Atlantic Fleet Air Force/ The Marlin it
said to catty the most powerful tactical radar of any aircraft, and
can be armed with depth charges, torpedoes, rockets, and mines.
2 cups milk,' scalded
2;eggs, separated
y4 teaspoon lemon or
' 'orange extract
• %' teaspoon vanilla
(1) Plate well -drained grapefrttlt
in a casserole.
(2) Mix .cornstarch, one-fourth
dup sugar and salt. Add a little
,scalded nsilk,. (Return, to remainder
of milk,- whileostitrigg, and cook,
stirring, till mixture boils.
(3) Beat e'gg yolle slightly; Add.
a little Of the• thickened milk -and
return. Wt./bilk. Cools, stjrring-teptt-
stantly, over hot water or a very
low• -flame till Mixture thickens.
(4) Cool, add 'extract and 'baii-
illat and potfptlover .grapefruit.
(5) Beat egg wjsites till foamy.
Add "remaining - fourth -cup sugar
gradually and beat till stiff. Spread
•meringue Over custard and 'hake in
a slow oven (325 degrees 'F:) -fif-
teen minutes. Chill before serving.
Yield: Five servings,
How You Can Save
Q * >Ct # Can, u ,tip ai.on
now would you like to get, a
t ird, more gasoline mileage opt of
iy rr° car? You can do it if you
roaristize a few simple rules and
carry them out while driving. You
will .save Otte gallon put of ev}ry
three you areusing now, E
Proof that this can be dune is
shown in the famed economy run
which this year was held between
Los Angeles and Sun Valley, in.
April, I':xpert, but not professional,
, drivers take stock passenger ears
-exactly .the same car you May
b select plf the showroom floor -4'1(k
get a minimum of 33 per cent.
more gasoline mileage than. is
achieved by the. average motorist.
There -arcs no special gadgets- or
gimmicks. But there are tricks tri
the trade, which the average
•'motorist can learn and appy with
profit,
Here are the ways you can save
on gasoline consumption:
In starting your tsar, get into
-high quickly. 1ttcitig,your Motor
in iirak dr second eats' up gash In
city traffic, utilizing this practice
can result in a substantial saving
on fuel bills.
Avoid fast getaways. Leave them
to the movies they eat up gas.
t:se the brake while holding
your car in line on a hill. Using
the clutch as a hill -holder not only
wastes gas, .but..tvears out the
clutch as well.
Drive at a steady, moderate r
speed. At 50 utiles per hour you
get 20 to 30 per cent, more mile-
age than you do at 60. It's safer,
too: `•
Keep your, eye on the instrument
,panel, t?gy; radical deviation front
normal shuujd,lle reported to your
' service station 'dealer.
Keep a •light foot on the gas
pecks. ,Jamming down. do .sudden
spurts floods .the carburetor and
wastes gas. ,
Tune up your engine before tak-
ing -a trip. Carburetion, ignition
and•valve'troubles are frequent gas
aod.power robbers_ •
,Three to sevencubic, centiinat-
ersof gasoline are used every time:
you step On the accelerator or spill
gas out of the Tia* by a sudden
stop:
Hav .your carburetor adjusted
for a lean mix and a low idle. A
richer mixture, more gas with the
air, will give you faster accelera-
tion and more speed, but you pay
for it in fuel costs. SpRic plugs
should be clean Andthe sparlt,,; ips
carefully spaced in accordance
with specifications. Have your dis-
tributor cleaned and the points ad,
jested, meticulously.
Wind plays an -important part in
fuel saving. A luggage rack on top
of the car sets up wind rebistanee
and, eo•do.wide open windows.
Drivers in the economy run drive
slowly when bucking headwinds
and make it up on the dowtagrades
or when they have tailwinds. On
upgrades theexperts leave their
motors in high gear until the speed
drops to about 25 utiles 'per hour.
Fill' your gas tank frequently.
Air in the tank mixes with the gas,
leaving moisture which is bard on
The motor. Never overload the en-
gine. Avoid surging your throttle.
Choose the right oil weight, The
wrong weight coif cause a loss of
as much as seven -tenths of a anile
per' gallon,
Crisscross your tires and keep
the exact tire pressure required.
Keep the air filter clean. The
exhaust lines and muffler should
be changed every 30000 miles.
Taking these steps will pay off
in increased performance and pow-
er.
Testing Fabrics
Dr. G. E. Hilbert, of the U.S.
,Department of Agriculture, has de-
veloped an apparatus that'tells ex-
actly how much warmer one cot-
ton fabric may,. be than another.
Usually the warmth of se fabric
is rated by determining the differ-
ence in energy (heat) required to
maintain a body at constant tem-
perature in cold air when uncov-
ered
ncovered and /when ,covered with test
materials. ,Dr. Hilbert's' apparatus.
applies tile 'same principle; but in
addition the fabrics are subjected.,
tit a ,wind at lbw temperature.
A metal "arm" clothed in a sleeve
of the;test fabric is lowered into a
home freezer in which a fan creates
the . necessary wind,. This combin-
ation of wind and cold tempera-
tures, which can be regulated as
desired,'provides a better means of
estimating the warmth of a fabric
woven for cold - weather than is
possible when the usual tests are
-made in still cold air.
DUCKS POOR DRIITik+It3
"A duck just can't 3toldi
liquorl" officer Dugan Bresnellen+,
of Vjnita, -Qldahoma, declares,
The officera:recently arrested 'tit
woman and ties$: flet duck for being
drunk, Both were drinking beer
when •arrested fat a Vinita beer
tavern. "The woman wasn't in such
bad shape," Bresenhen said, "but
the duck couldn't stand upl"
She Cgri'Draw'Em—With under-
standable p r i d e, Mrs. 'Doris
Gregor, 'a graduate of Boeing
Aircraft's drafting school, views
the settion of a 'modified; B-50
bomber which contains a part
she drew on her -drafting board.
In eight-week courses, the com-
pany's school has turned out
271 students, 25 per cent of
therri women.
•
Canadian Apples are anted :the uar1l. armnul
jos their, delight illy clean trate.
$eim TELLS THE WORLD
FF
4V . W* lePe764
"Say `Canada and you think of
sparkling clear air; of swift-ruunittg
fosters; of sun -drenched farms and
orchards. It seems only natural, then.
that there shoo d be an especially
taste" to so many''ef the good tib,,
from this favoured land."
* * *
The above illusttation and text are from an advertisement
now being published by The House of Seagram throughout
the
the world—in Latin America, Asia, Europe, and Africa. This
is one of it series of advertisements featuring Canadian
scenes and. Canadian food specialties. They are designed to
make Canada better known throughout the world, and, to
help our'lialance of trade by assisting our Government's
efforts to atttatt tourists to this great land.
The House of Seagram feels that the horizon of industry
does not terminate at the boundary of its plants; it has a
broader horizon, a farther view—a view dedicated to the
development of Canada's stature in every land of' the globe,
ouse of Scagram i.
Ba
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