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The Brussels Post, 1952-7-16, Page 9How To Choo$e And Wear Nylons If you're looking for the sheer- est in hosiery,for those "all -dressed - up" 'occasions, ask for 15 denier stockings. But if you want a more durable yet still fairly sheer stock- ing, ask for 30 denier. For around - the -house activities, it's your best buy because the higher the denier the stronger the yarn. And here are tome mare- hints 011 hosiery: If you are wearing nylon stock- ings that are too short, your feet may burn, Sitting, bending or, reach- ing eaching may become uncomfortable movements. If you have these .dis- comforts consult a foot -size chart available at most hosiery counters. On the other hand, if your stock- ings are too long they will snag more, easily because of the 'loose- ness of the fit. One way to avoid unnecessary runs is to roll the stocking down to the toe before slipping it on. Then straighten the foot seam, unroll the stocking slowly and smoothen it over the leg. To assure stockings longer life, be seated when fastening front and side gar- ters to allow for knee action. Stand up to fasten the back garter. Whe- ther your stockings are full-fashion- ed or seamless, fasten garter in the welt (reinforced part) and not on the seam. The term gauge" indicates fine- ness of stitch ,A stocking with a high gauge like 66 has smaller stitches and so gives better snag - resistance than one with a lower gauge like 42. Denier—the weight and thickness of the thread is the guide for sheerness and the most important factor in wear. Don't Fool With , Blasting Caps While thousands of sticks of dynamite and thousands of blasting caps are safely used every day in mines, quarries, road building, land Bearing, oil prospecting, construc- tion and other important jobs, seri- ous accidents can happen if they get into inexperienced hands. Consequently, with the summer work season approaching full swing, explosives engineers repeat their annual warning to parents and chil- dren: "If you findblasting caps or ex- plosives lying about, do not touch then but notify police or other authorities immediately." There are two types of blasting caps, both readily recognized as - small aluminum or copper cylin- ders slightly less in diameter than an ordinary pencil. Both,typesare designed to detonate dynamite and are loaded with powerful and sett• shite explosive charges• for, this purpose. One type, about an inch and a half long, has an open end and is fired by flame from a fuse. The other type, from two to five inches long...has two wires extend- ing from one end and is fired by electrical current. Either type, if stnick with a hammer or rock, may kill or injure anyone standing within a 25 -foot radius. Dynamite cartridges are usually about eight inches long and an inch or so in diameter. Special types may be up to two feet long and from four to eight inches thick. Most have a brown waxed paper shellbut some are in cardboard tubes. The important point to re- member is that they are all sensi- tive and their purpose is to ex- plode • withtremendous force. In skilled ,bands they are essential tools. In the hands of children or inexperienced adults they can cause injury or death. The warning is repeated: If you find blasting caps or explosives, don't touch them. Report them to police or other authorities. Flavor Your Hamburgers With a Little Surprise IBIS now= Armgoox t'VEavONE likes hamburgers. SverYot a likes it pleaaapt surprise, too, So put the two together and you'll have an extra treat $ftp the crowd. 1 • Alwaytt allow one pound hamburger for four good-sized servingt7. The more times meat is ground, the more comport the fiber's become, Readyeto-use.hambuyger, sold under currentgovernment iegulatiOns, vvill by ruling be ground twice, The patties made by this ready- ground meat will be firm, If you prefer a f cider product buy the beef by the piece and have it ground' only once, Choose boneless chuck, round, neck or flank for this, If Meat is paeticttlgrly lean, add 2 ponces of suet for each pound of lean meat M• I,. • Hamburger Surprises (4 servinge)—One ietind hamburger, 2 tea- spoons salt, 3/4 teaspoon pepper, 2 tablespoons butter or margarine, Vs cup flnely•chopped onion, 1 slice bread, cut ht 4,•squares,'k`cup chili sauce, Mix hamburger and seasoning, Divide hamburger into 8 equal pOrtions. Shape each portion into a round patty about 3 inches, in diameter. Melt butter or margarine in a large skillet. Add onions and bread squares.Stir and cook until onions ares tender and Bread is browned and crisp. Push onions and bread squares to one, side of the spillet. Place one-fourth of the cooked onion and a 'toast square in the center of each patty. Place remaining 4 patties on top of bread squares. Seal edges of each 2 hamburger patties by gently Pressing them together with the back of a spoon. When bottom, patty is cooked through, turn it over and cook top patty. Turn, carefully in order not to break the seal. Cook about 72 minutes on each side. Place cooked surprise on slices of tomato and then place on lightly toasted bun. Heat chili sauce in spillet until very, hot and serve over the surprises. Deviled hamburger Patties (4 servings)—One pound hamburger, 1 teaspoon salt, Ms teaspoon pepper, 3ti cup crushed cornflakes, 1 ta- blespoon fat, 10 pimiento olives, sliced, 1 can condensed cream of tomato soup. Season hamburger with salt and pepper. Add cornflakes, Perm Into patties 1 Inch thick. Brown in hot fat in heavy sldllet. Add Hamburger Surprises en sliced tomatoes served with hot chill sauce. olives and tomato soup (or seasoned and thickened "tomato juice). Simmer 10 minutes, Serve on toasted English nmfflns or split and toasted rolls. T t,. ; E eJaue, Andtlews Informal summer °meals eaten outdoors—on the porch or even on the lawn— are becoming more and more popular, The following sug- gestions will be of a help to you when you want to serve the folks with "something a bit different" A whole meal salad may be sensed attractively as a buffet meal where you help yourself to in- gredients and mix your own com- binations into your own individual salad with any one of several dressings topping it. Either ar- range on a big platter, each in its ,own line, or serve on individ- ual dishes: hard -cooked egg slices, bright red tomato wedges, cucum- ber slices, shrimps, white , tuna chunks, cubed chicken, carrot sticks, celery curls, thin sliced of radishes, stuffed olives, and salad greens. On another platter serve fruit cut in slices and wedges—oranges, pineapple, cherries, berries, grape- . fait, avocados and thin lime slices. Tartar sauce, French dressing, and mayonnaise complete this cool supper—and it's fun to make your own choices. If you'd rather omit the tomato wedges and serve a gelatin to- mato cheese salad molded in cute fluted molds, stake it this way. * +s * Tomato Cheese Salad 1 envelope unflavored gelatin 15 cup cold water 1 can condensed tomato soup (1/ cups) 1 tablespoon lemon juice 1 tablespoon'iiinely chopped onion 1 cup cottage cheese Soften Elie gelatin in the cold, water. Heat the tomato soup and add gelatin, stirring until com- pletely dissolved. Mix in the lemon juice. Cool until it begins to Toff totes His Own—With his dad's hat perched jauntily atop h s head, .two-year-old Gunnar Philipp, a displaced person from tolvia, prepares to carry his luggage from the pier 10 New York. thicken, then stir in the clopped onion and chunks of cottage cheese. Pour mixture into four •!ndiv:dual molds. Chill until firm and unmold on crisp greens. Makes 4 servings. 5 • * If you have some cold sliced chicken, veal, lamb, beef or harts, perhaps you would like to serve a colorful, nourishing .salad with it for an impromptu outdoor sup- per. here is an unusual one com- bining bright green' peppers, rosy red tomatoes and white rice in an attractive cintbination. Use a curry dressing and, if your family likes onion, add a small amount of it, finely minced, to the dressing, Tomato Rice Salad -4 green peppers 4 ripe tomatoes Lettuce leaves Cold cooked rice Curry dressing Cook rice fluffy and chili. Peel tomatoes and remove seeds from green peppers. Slice peppers and quarter tomatoes. Combine and measure. Add half their quantity of the cold, cooked rice. Toss. Serve on lettuce leaves. Serves 4, s * * Curry Dressing 1 teaspoon curry powder I teaspoon salt Pinch sugar 2'a teaspoons vinegar ez teaspoon finely chopped onion (optional) Put curry powder, salt and sug- ar in a pitcher. Add vinegar .and onion Stir... Mix with salad and serve immediately. a * * , Another idea for a nixed -at - table salad is haat or fish loaf— big ,and' beautiful—in the center of your largest platter garnished all around with generous colorfut salad mixings. A pinkish ham mousse, for instance, can be sur- rounded by wide green pepper rings filled with shredded carrots, clusters of radish roses, fluted en- cumber slices, wedges of tomatoes, dark green cress, pale green lettuce leaves, and the white hearts of celery, A hot, vegetable -aspara- gus or broccoli with a lemon butter sauce, and a fruit will complete this delicious and colorful meal. Jellied Salmon Loaf 1 package lemon flavored gelatin 1 cup trot water 3,q cup of cold water cup lemon juice 1 teaspoon salt 1/3 cup mayonnaise 2 cups ,salmon flaked (tuna will be just as good -or chicken) 1 cup diced celery Se cup sweet pickle relish Dissolve gelatin in hot' water: add coli) water, lemon juice and salt. Chill until slightly thickened. Fold in mayonnaise, salmon, cel- ery, and relish Turn into loaf pan or melon mold is prettier — and drill until ficin. 1f you'd like to ice your loaf with a mayonnaise coat, you Otto make attractive flower garnishes for it with slices of stuffed olives for the blossoms and water, cress for the leaves This is the way to do it: Soak one envelope of plain gelatin in three tablespoons cold water for five minutes then dis- solve over hot water. Add slowly to one cup mayonnaise, stirring constantly. Pour mixture over loaf and spread evenly over en- tire Loaf with spatula. Place a flower garnish where each slice will be. Terve a Tartar sauce with your fish loaf, or if you've made a ham loaf or 0100 s s c, make a sour - cream sauce for it by adding to 2 cups sour cream some prepared horseradish -- just the a 0101111 t you want attd then season it to taste. Neck and Neck—Helen a giraffe at Doc Mann's zoo gets a close look at Harry, the 4th -foot tod- dler she brought into th'e world the day before. The proud mo- ther was born at the zoo in 1945 and her long-legged son is the second generation of the family to be born there, Hospitals Should Be Quieter Now "t'alliug 1)r, \licbaels, calling Dr. Michaels," bellow' the loud- speakers ,•f a hospital. The systetn has its points, but it also rasps the nerves of patient, Who need 'rest , and quiet. One patient decided to attack this problem. He was Charles F. Neergaard. Though no radio ex- pert, he visualized a short -nave radio means of communication that wattled permit patients to suffer in sf'ence. • Neergaard appealed to a friend, Ilarry Royal, who .was in the elec- trical conimutieatioti business. Royal turned to a gifted radio fent in the person of AI Gross, .who knows his waves and electrons and who tosses off inventions as a Broadway ivit, would toss. off. jokes. At Royal's instigation Grass work- ed • out 1 small transmitter and mounted it on the tenth floor of a Cleveland hospital. The receiver could be slipped into the breast pocketof a business suit; it started a hnzzer that told the doctor who carried the receiver that be was wanted, even if he was in a closed, completely lead -lined X-ray thera- py roost. Selective calling was an obvious net•tl, because only the physician who was wanted was to be called. Here Al Gross' ingenuity carne to the fore. By an arrangement of special selective crystals, in both sending• and receiving sets, Gross made it possible for the transmitter to broadcast over 800 non-intercep- tihle signals to 800 different re- eeivers. The average hospital will never need more than 100 to 200 receivers. Fifty watts of power gives a four -mile range to Gross' system—more than ample. And there is no interference of any kind with any electronic device inside the hospital or outside. The signal transmitted and re- ceived Lasts less titan five mil- lionths of a second. After an in- finitesimal "ping-g-gl" the receiver itself [toes the signalling. So short a broadcast signal cannot reach tidier receivers. It cannot be ignor- ed, yet it cannot he heard at a dis- tance becatuse of its low volume. The doctor himself carries a plas- tic box about two inches longer than a package Of cigarettes. Conl- plete with batteries, it weights just twelve otutees---tort enough to stretch the breast pocket. Dld lady Weaves Rugs As Hobby "Aunt Fanny, you have made yourself an antique" exclaimed an admiring niece, as Mrs, Fanny , Waugh Davis took a colorful hand - Woven stair carpet from the large loom in her Nashville living room, The finished product measured 24 feet long and 18 inches wide. "It was fun to weave it," declared the petite and vivacious crafts- woman. "This was my first weav- ing with something" special." Another hobby in which Mrs. Davis has indulged is booking rugs. She has also made blankets for each of her two grand -child- ren, weaving seven-inch four -ply word squares on a "weavit" frame. writes "M. \V." in the Christian Science Monitor, The materials used in her stair carpet were all cotton,. mostly worn-out articles, such as discarded slip covers and the better parts of o:d garments Anything nonde- script in color was dyed with en- ough depth of tone to give it character. She followed directions on the package of commercial [lyes. In "stripping" the rags, thin material was eat into wider strips ;:ml heavy or thlk-cloth was made narrower. As scant a., is heaping bushel hosiers of rags had been prepared, Mrs. Davis dumped them out onto a sheet spread -on the floor. There she mixed then thoroughly, so as to distribute the colors evenly. The strips were sewn together on the machine by lapping two ends about one inch, then folding twice and running lengthwise under the pres- ser foot. After see, r,,1 w ere thus connect- ed. they were clipped apart with the scissors and -the lengthening strip dropped heh:nd the machine. The strips were rolled into balls of half a puinuf each, 'this being a convenient size to handle. About 18 Bounds of rags went into Mrs. Danis' carpet. She estimated the poundage needed by weighing a small' rig ru'g having thc approxi- mate width desired for the finished piece • !n the end of"predominant color was rose with enough variety in the other shades to give the whole the desired nil -or -miss effect. Our grandmothers and great- grandmothers used what they called the "half Slade" method in warp- ing a loons for rag carpeting, Jars. Davis recalls. This means that ottly half as much warp was used as for weaving finer materials. As a result, the warp was almost en- tirely covered by S11t: rags, which later got tht wear, instead of the wart+, , .OPERATIONS 11, fore the American Geriatric. Society hr. Louis Carp followed up a study made four years ago of the risks that persons 60 years of age anal older rim when they must undergo an operation. After considering eighty consecutive new autopsies 01 old people who died a month after an operation he was able to report a drop of "7 per cent in the emergency rases." Deaths from heart failure, from sepsis 1putrefactive poisoning), front peritoneal and kidney infec- tion were lower than four years ago. Dr, Carp attributes this gond showing largely to the wide- spread use of the antibiotics and improvements in what be calls "sup- portive therapy." All this means that an oid person Itas a better chance of surviving a major op- eration than be slid only four years ago. But for some reason that is not yet clear, deaths front broncho- pneumonia have increased surgical risks. Statistics show that ottly 5 per mut of the doctors in the U.S.A. are t%nnten,' as compared with 17 per cent in T:nglattd and more than 50 per tent in the Soviet Union. Tripped On Doormat, S George Bassett was it tidy soul. Suiting his sweet tooth grid 'shrewd business instincts, he liked to send out his sweetstttff salesmen with their fondant chips, sugared but- tons, liquorice sandwiches and other products ranged in tidy lines like troops ready for review. Ncaught eye, lm thoughothingt, as surely asthe a geometric pattern neatly arrayed on an orderly sample tray. But one day Charlie Thompson, one of the firm's salesmen, tripped over a doormat in it customer's shop, spilling itis samples all over the floor—and was his face redl Just as he was gathering the sweets into a heap the customer shouted: "Stop! If you can sell me some of all sorts like that," he ex- plained, "I'm sure they will sell." And that's how liquorice allsorts were harts! Beginning the Boom It's just over fifty years since the Bassett family began its biggledy- piggledy boom; and now liquorice allsorts are among Britain's sen- sationally successful dollar exports, Three -firms have captured sixty per cent of the American market. Hundreds of cases were recently shipped to Los Angeles to keep the movie stars munching. "We haven't handled any American li- quorice in two years," says a tough Chicago wholesale distributor, "It just isn't as good as the British." Into New York, Seattle San Fran- cisco and other ports pour the a11 - sorts. And the crowning triumph came when the three biggest chain - stores in the States started stock- ing British liquorice in their coast- to-coast networks. Shocked by these sweet victories, American candy manufacturers have tried to imitate—with no success. As ifs to make it easy for them, U.S, health laws demand that .a list of ingredients must be printed on the packet. Sugar, flour, treacle, liquorice, coconut, glucose, it's all there. But the Americans can't tell how long we boil our allsort in- gredients, how we mix them , it's liquorice hush-hush! In the "Juice Room" Yet in a block of factories near Sheffield, specially built for all - sorts, you'll see hundreds of pretty tart, d. Candy Boom, Yorkshire girls standing at cotter veyor belts, counting, assorting and welshing allsorts, The e process really begins in the "Juice room". where liquorice paste is ladled aika black dough from the vats, From the extrusion machines, presently, plugs of liquorice ' squeeze like snakes or flap-like sheets , ', . and on to each sheet of liquorice goes a layer of white icing with another liquorice sheet to top the sand- wich, The sheets are guillotined into strips and the strips into Squares, ' Or peer Into the copper vats where the tiny non-pareils, pinhead sine sugar balls revolve. Maybe you call therm hundreds and thou- sands—and each one begins as a single grain of sugar, gradually picking up colour and extra coating as it swirls. Buttons, non-pareil, black plugs, cream rocks, reels—all the differ- ent allsorts have their secrets. Jealously watched for purity by electronic eyes, jazzed into boxes and transparent bags, they're ex- ported to fifty-two different coon- tries. so nig is the British allsorts boom. Tet every country has it different problems. Alisorts for Borneo are made in a special way to ensure they'll stand up to the climate. Malaya, the Falkland Isles and Sweden. all have separate afisort specifications. You Can't Fake It. Liquorice is one sgbstance that has never been -made 'synthetically, That -bitter-sweet taste, too, is due to glycyrhizin, a substance fifty' times sweeter than sugar. Origin. ally extracted for medicinal pur- poses from a plant taproot, the con- centrated liquorice blocks ernes here from Turkey and Mesopn• taenia looking like lumps of pitch. But a liquorice allsort is not en- tirely composed of liquorice. The rest as the children say, is pure yummy! CANDID COMMENT "You'll have to wait a few moments for your beer," said the landlord, "There's an obstruction in the pump." "Probably watercress," replied the co'tonter. 0 FEEDING THE HENS Pram Cotigtrymon's Year, by Haydn S. Pearson IT'S different now. Hens are kept in multiderked apar',nent houses It's taken for granted that the feathered ladies shall have running water, electric lights, air conditioning, and a scientifically concocted ration that includes just the right amounts of proteins, fats and carbo- hydrates, as well as all the necessary vitamins. There was a time when the countryman considered hens essential but simple members of the farm's livestock. He granted they were somewhat temperamental; he conceded they possessed only moderate intelligence. Each spring a few hens were set on clutches of eggs in the quiet dimness under the north scaffold of the horse barn, and in clue time the clucking, fussy mothers wandered around the farmyard with their broods. A good farmer liked to have plenty of fryers for stammer and roasters for fall, plus a batch of pullets for layers. Feeding the hens in those unscientific days was a simple task. When chore time came, a lad took a wooden - measure, filled it with whole corn, oats, and barley in the grain room and never had a worry"• - about vitamins or nutritional balance. As he stepped from the barn and started in the direction of the hencoop, the birds came running toward him from all directions. There was a confused, high-pitched babel of voices—similar to the noises made by all forms of animal life, high or low, when food is in the offing. It was fun to take handfuls of the clean. hard grains and scatter them widely so all the hens could get a fair share, for there are bullies and selfish ones, social graduations and inhibitions in hen society as well as in human society. Feeding the hens was a pleasant day's -end task. As a lad listened to the excited hungry talk change to a low, contented murmur, he glimpsed the fundamental importance of food in life's scheme. Dark Victory --Peggy Perry, 19 and Paul Neukom, 30, leave Furst ftaptist Church after They were married. Bride and groom, both blind, ore led by their seeing -eye dogs, hickey and Tex.