HomeMy WebLinkAboutThe Brussels Post, 1951-3-28, Page 7A Lot Too Much of
"Blood -and thunder"
We have had enough of those
blood -and -thunder labels, Opera-
tion littler,'" "meal -grinder tactics,"
and ❑r•h, used in ruunection with
tlidied Nations Military action iu
Nueva. Judging by letters we see
to this and other newspapers, our
feeling- are shared In fact. if people
slid not react in this fashion they
would not he essentially decent and
peat' a -]o. Mg people tilt they are.
lu registering this protest we
should make it clear that we would
not avant General Ridgeway's army
or Admiral Martin's naval force•,
to change their strategy nor abate
their avgre:aireness on iota. We are
well atcare that unlcs one believes
war itself to be a greater evil than
all the tyranny, injustice,- anti cal-
culated cruelty against which free
men light it is impossible to reject
some of war's inescapable accom-
paniments and still expect that the
fight he won. None of the accom-
paniments is pretty. They add up
to what is the whole objective of
military strategy: to destroy. the
enemy's ability and will to resist—
or, in today's world. his will to
commit aggression..,
This usually involves destroying
or capturing his weapons and equip-
ment, rutting his lines of communi-
cation and cutting him off from
essential materials, knocking out
his industrial and other economic
war potential, and — here is where
good people cringe ---putting his
fighting men out of action.
The question is whether these
things are alone effectively but dis-
passionately, inflicting no more
suffering and destruction than is
necessary to. the objective, or whe-
ther killing, blasting, and burning
is glamorized either for the troops
atthe front or for the folks back
home.
We cannot deny that at the mo-
ment the best military strategy
against world Communist aggres-
sion is to put out of action all the
Chinese soldiers and munitions pos-
sible in Korea, But this bandying
around of bloodthirsty labels is not
only blatantly puerile, it is also
destructive of civilised values, and
it gives the Communists' propagan-
da mills gratuitous grist to grind on.
— Front The Christian Science
Monitor,
Royal Pair — Ring Gustaf
Adolf VI and Queen Louise,
Sweden's new rulers, are seen
in an informal pose at the
Stockholm Royal Palace. This
is one of the first pictures
oracle of the royal couple in
Civil clothes since they assum-
ed the Swedish throne.
Barrel -organs Soon
Will Be no More
Barrel -organs are on their way
out. Already they are regarded by
collectors as antique pieces likely
to increase in value as the years go
hy. Recently an American bought
one in Liverpool for over $300.
Von can't buy a new barrel -organ
today simply because there are no
craftsmen. living who can make one.
Nor is there anybody capable of re-
pairing the old instruments.
They are called barrel -organs be-
cause the train part of them is a
revolving cylinder or barrel with
pins in suitable positions. These
pins raise trigger -shaped keys when
the cylinder is turned by the handle,
The keys open valves which admit
wind into the pipes.
At one time clockwork barrel -
organs were used in village
churches. They came to this coun-
try with Italian and Sicilian enii-
grants about a century ago.
The ,number of tunes '11 barrel -
organ can play is limited. visually it
is ten, but some -super -organs made
here about 1870 could play fifteen
to twenty.
Adding new tunes was a highly
skilled job.
The famotts composers Haydn
and Mozart „considered the barrel -
organ .,a fine011e1oc11one instrument
'and composed special works to be
played*ea a titents:
A King's Lynn woman, collect-
ing,, for, the war disabled, once I,
raised $150 in five hours when she
played a barrel -organ in the streets,
ROW CAN 1?
By Anne Ashley
Q. How can I treat leather which
has fatted?
A. Live it several costs of water-
colour paint, choosing of course,
the shade of the leather. After the
paint has thoroughly dried, rub the
surface well with a good furniture
polish, and the result will be pleas-
ing.
a +
Q. How can I prevent table
candles • from dripping excessively?
A. 1f the candles are varnished
with a good Clear shellac, it will
not only add to their appearance,
but will prevent them from dripping
on the table Dover, ar tt herever the
candles may be placed.
Q. How can I treat fingernails
that are too brittle?
A. Rub the fingernails with olive
oil every night before retiring.
Wear an old pair of cloves to
protect the bed clothing.
, P
Q. How can I remove stains
from a tile hearth?
A. Stain: on a tile hearth can he
reproved with a strong solution of
washing soda. ntixed• with fuller's
earth. Apply in a thick paste -and
allow to remain for about an hoar,
than wash a int hot soupy water.
* * *
Q. How can I make a good soap
jelly?
A. This can be made from the
scraps of soap around the house.
Dissolve these small pieces of soap
in just enough water to cover them,
Add one teaspoonful of borax for
each pint of the mixture,
* y *
Q. How can I prevent pies from
overflowing in the oven?
A. Insert a' short iliece of un-
cooked macaroni in the top of the
crust. This will stop the overflow.
Or do this at the start to prevent
overflowing.
* * *
Q. How can I restore wilted
lettuce?
A. Wash carefully in a basin of
water to which has been added two
tablespoonfuls of vinegar or lemon
juice. Allow it to stand for about
an hour, then -wash in cold water,
and it will be restored to its for-
mer freshness,
* * *
Q. How can I measure out drops
of any liquid if I have no dropper?
A. Dip the finger in water and
moisten the rine of the bottle in
one place. If this place is used
from which to drop the liquid, it
will drop evenly and easily.
* * *
Q. How can I treat celery to
insure its being tender when serv-
ed?
A. Allow the celery to lie in
water for about seven or eight
hours before serving, and it will be
very tender.
Q. How can I make a temporary
repair to a leak in a gas pipe?
A. Moisten some common soap
and press it tightly over the leak..
Or use a paste made of whiting and
yellow soap mixed with water.
Never have a lighted match, candle
or other flame near the leak.
MALE VIEW
A business college displayed a
poster offering "A Short Course
in Accounting for Women."
It has now been withdrawn.
Someone wrote across it; in a bold,
unmistakably masculine h a n d,
"There is no accounting for wo-
men."
r Dishes easy
01)1 EDNA 'NIMIMES
lifiWITH soaring food prices threatening to pop the lid off the food
budget each week, dishes that combine economy, nutrition and
'lute appeal And an important spot in the meal -planner's book,
i1, 'Macaroni, spaghetti and egg noodle dishes fit this category and
tgoause they lend themselves to wide variation with sauces, cheese,
ftover meat, fish and vegetables, may be repeated often without
Joss of savor,
t This spaghetti with white clam sauce is a quickie, too. Less than
16 minutes preparation should do 11.
Spaghetti With White Clam Sauce (four servings)
Two tablespoons chopped fresh parsley, 1 chopped clove garlic,
1 chopped onion, t/1 cup olive oil, 1% teaspoons salt, ?'q teaspoon
flepper, 1 large can minced clams, 1 package thin apaghetti.
Brown parsley, onion and garlic in hot olive oil until ingredients
are cooked, Season with salt and pepper. Add clams and simmer
for about 5 minutes. Don't overcook or clams will become hard.
Drop spaghetti in boiling salted water. Keep water boiling. Stir
occasionally. When tender, run cold water, into hot water. Drain
nncl serve with sauce.
Macaroni and Cheese Supreme (six servings)
One pound jumbo macaroni, 2 tablespoons butter, 2 tablespoons
flour, 2 cups mills, ?is teaspoon pepper, 1 teaspoon salt, ,i pound
American cheddar cheese, i4 cup buttered bread crumbs.
Cook. macaroni in boiling salted water, Drain and place in
casserole. Melt butter in sauce pan, 'add flour and blend. Add
mills and stir slowly until sauce thickens. Season.
Flake cheese and scatter over macaroni. Cover the top with
buttered bread crumbs. Pour sauce over all and bake in a moderate
oven (350 degrees F.) 30 minutes,
Study Secrets Of
The Red Sea
Nine or ten 1111111011 years ago
the Red Sea berme almost separ-
ated front the outer seas of the
world and is now regarded as the
youngest sea of all.
The narrowness and shallowness
of the Strait of Bah-el-Maiideb
where its waters join the Indian
Ocean, made the Red Sea practic-
ally a land -locked lake.
The resulting isolation of the
creatures living in it is believed by
scientists to speed up evolution—
the process by which animals and
plants have developed by gradual
mbdilication front their previous
forms.
An expedition has been organ-
ized to collect some species living
in .the Red Sea and compare them
with similar species living in other
oceans.
Differences"in structure and ap-
pearance will eatable science to esti-
mate the speed of evolution in such
species—how maty million years,
for instance, it takes for a creature
to develop 8 new kind of tail, or
a larger brain.
The Red Sea is ideal for such a
study, because the salt content of
the water remains almost constant,
No rivers flow into it and little
rain falls. In other oceans the salt
content varies and the evolution of
certain marine creatures is affected.
Scientists estimate that if the
Red Sea' ever became completely
curt off from the Indian Ocean it
would evaporate and leave behind
a solid bed of salt in less than two
thousand years.
One thousand two hundred smiles
long and from one to two hundred
miles wide, it has coasts fringed
with coral reefs and lined by hot
sandy deserts.
Since the blazing sun causes con-
tinuous evaporator of the water,
the air is very humid and makes
this area one of the most depress-
ing in the whole world for Euro-
peans.
Even for the natives of that part
of the world, the climate is dis-
tinctly uncomfortable.
No one can rise in the world
merely by giving himself airs.
USING HER NOODLES
By ROSETTE HARGROVE
Her artistic sense prompted her
to fashion them into different
forms, then enamel them in gay
colors,
"There are something like 80
*different kinds of noodles," says
Mute. Welter. "1 use then! all."
When noodles were rationed in
France, Nimes Welter Wotild ex-
change her prec'ous ration tickets
for other things, getting noodle
tickets in exchange. For people
who preferred steak, it was a good
deal all around.
Now she enols her noodly knick•
knacks have become a good source
of income, Don't tell anybody, but
a bride at a fashionable Paris wed-
ding wore a diadem made out of
solid noodle. Everybody thought
it was ivory,
PARIS — Mme. Valentin!• Wel-
ter doesn't know the old expres-
sion, but nevertheless she's using
her noodle. Also her husband's
noodle, and any other noodle she
can lay her hands on.
The noodles she uses are the
edible kind. She makes things
with them, things like necklaces,
ear -rings, hair ornaments and the
like.
Mme. Welter is a graduate of
the Beaux Arts and is a well •
known Parisian interior decors•
tor. But her doctor condemned her
to a long diet of noodles, After
she'd , been decorating her own
interior with noodles for a while,
sho.becatne fascinated by the slip-
pery little things,
She discovered that they come
in many tricky shapes and sizes,
.ME. VALENTINE WELTER: The guests 'thought it ivory
n ;purse and Palate
TA L TA
0 eJane Andt'ews.
By this time you're all probably
famil'ar with those semi -sweet
"chocolate hits" and have. used
them for cookies and the like. But
perhaps you haven't realized how
versatile they are, and the wide
variety of uses to which they can
be put. The following recipes are
all well worth a trial.
5 1 *
ORANGE CAKE
3 cups sifted cake flour
3 teaspoons baking powder
teaspoon salt
34 cup shortening
1 cup sugar
3 eggs
5/1 cup orange marmalade
2 tablespoons grated orange
rind
1 cup orange juice 1
Method: Sift flour with baking
powder and salt. Cream shortening,
add sugar gradually, blending to-
gether until light and fluffy. Add
eggs, one at a time, beating well
after each addition. Stir in marma-
lade and orange rind. Add flour
alternatelyo with orange juice, mix-
ing well, ending with flour. Turn
batter into well greased pan (10 x
1514 inches). Bake in moderate
oven (350 degrees F.) 30 minutes,
Cut cake in squares, top with slice
of ice cream and serve with choco-
late sauce, or frost cake with choco-
late frosting. If desired, top svith
whole or chopped nuts. Makes 24
squares.
* * *
CHOCOLATE DUET '
(Frosting or Sauce)
1 package of semi -sweet
chocolate
2 tablespoons butter or
margarine
1 cup sifted confectioners'
sugar
3 to 5 tablespoons hot milk
for frosting
34 cup hot milk for sauce
1 teaspoon- vanilla
Method: 111 top of double boiler
put septi -sweet chocolate and but-
ter. Heat until melted and mix
until smooth, Remove from heat.
For frosting, add milk and sugar
alternately, adding enough milk to
matte a spreadable consistency.
Stir in vanilla.
For sauce, increase milk to r/a
cup.
Makes enough enough frosting for top
of 10 x 15 -inch cake or 114 cups
chocolate sauce.
* * r.
SEMI -SWEET SYRUP
1 package semi -sweet
chocolate
34 cup sugar
1 cup hot water
34 teaspoon salt
Method; Melt chocolate morsels
over hot water and stir until
smooth. Add remaining ingredients,
blending well, Place over direct heat
and boil 3 minutes. Mattes 2 cups
syrup, Strum in cool place.
* * B
CHOCOLATE RIPPLE
COOKIES
cup shortening
3/ cup sugar
1 teaspoon vanilla
2 eggs, well beaten
We cups sifted all-purpose
flour
14 teaspoon baking powder
j 54 teaspoon salt
1 package semi -sweet
chocolate melted
Method: Cream shortening, sugar,
and vanilla thoroughly. Add eggs
and beat itiitil light and fluffy. Mix
and sift flour, baking powder, and.
salt. Add to egg mixture, blending
well. Swirl the melted chocolate,
which has been Opted, throttglt
cookie s14xtu4r gi\bittg aii'a blii }
effect, Dfop from teaspoon on
greased cookie sheet. Bake in mo—
derately hot ovett•43•5••dcgi6-
12-15 minutes. Makes 36 cookies,
* * *
FUDGE NUT BARS
1 package semi -sweet
chocolate
VS cup shortening
2 eggs
!'a c
1 teaspoonupsugar vanilla
34. cup sifted al!-purpo-e flour
teaspoon baking powder
teaspoon salt
34 cup chopped nuts
Method: Melt chocolate and
shortening over hot water. Beat
eggs, add sugar and vanilla and beat
until light and fluffy. Mix and sift
flour, baking powder and salt. Add
°to egg mixture. Stir in melted cho-
colate mixture which has been
cooled. Add nuts and blend thor-
oughly. Pour into grated 8 -inch
square pan. Rake in moderately
hot Oven (375 degrees F.) 30 min-
utes, Makes 16 bars.
.0 0 *
Now net's get away from the
chocolate ...theme for a moment.
With Lens over, perhaps a fish.
recipe won't, strike you as very
timely-. But this is such a good one
that I'm going to pass it along,
timely or not.
SALMON SURPRISE
1 16 -ounce can salmon
2 tablespoons.., butter
2 tablespoons flour
34 teaspoon salt
313 teaspoon pepper
2 cups milk
1 tablespoon prepared
mustard
4 hard -cooked eggs, sliced
1 cup grated sharp cheesy
Method: Drain and flake salmon.
Melt butter, add flour, salt and
pepper, and cook about 1 minute,
Gradually add milk and cook until
thickened, stirring constantly. Stir
mustard into white sauce, Add
flaked salmon and egg slices. Pour
the etearned fish into individual
baking dishes or shells, Sprinkle
with grated cheese, Put under pre-
heated broiler about 3 minutes, or
until cheese is lightly browned.
Serves 6.
Too Soon For Him — Botnba
js shown here as he . had his
neck washed recently for the
first time in his 14 years. Zoo
officials did not say whether
the scrubbing was delayed so
long because of the size of the
•
job or whether it was because
of Boinbai s apparent view that
this is all a pain in the neck.
LONG DISTANCE CALL
Front Wellington, New Zealand,
comes this odd story about Police
Constable Bertie Kidd, an enthusi-
astic radio amateur, who was work-
ing his transmitter in a cell at his
station su1e time ago 0115311 some-
one accidentally slammed the door
and locked itinm in,
When 110 realized what had hap-
pened he found there was no one
to release him, but he knew exactly
what to do, lle sent a radio S.O.S.
about his plight to another ama-
teur in Brisbane t1,500 miles away).
The Brisbane man acted prompt-
ly. Ile called up a third amateur he
chanced to 'know in Wellington,
who at once 'phoned the police.
And the constable who had acci-
dentally slammed the door walked
about fifty yards along corridors
and opened it to let P.C. Kidd out]
IINDAY SCHOOL
LESSON
By Rev, R, 13, Warren B.A, B.D,
THE CREATION
Genesis 1:1-5; 2641,"
Memory Selection: 0 Lord; bow
manifold are Thy works! In wife.
dont hast Thou made them a11,
Psalm 104:24a,
The lessons for this quarter are
from repre=mutative periods of Bible
history, '1.110 Biblical viewpoint of
history is traced from creation to
the: consummation of things. The
Mut should be to discover the unity
of god's special revelation to Ulan
as seen in the Bible.
'The story of creation has been
the object of 15101011 attack. "Ili
the beginning God created the hea-
ven and the earth" is the simple and
sublime opening of God's revela-
ti,.0. '1•hinlc back as far as we can.
and still "in the beginning God."
Thera is nut 11111011 support for the
view that verse 2 suggests that
the earth was inhabited by another
under of beings and then their habi-
tation was made desolate. This
verse more probably represents the
initial stage in the Creator's work.
The stages of creation as stated
here are in accord with the find-
ings of science. The verse "create"
(bora) ,Weans to bring into exist-
ence without the use of previously
existing material. It refers to the
creative work in general (1:1).
"Through faith we understand that
the worlds were framed by the
word of God, so that things which
are seen were not made of things
which do appear," (Hebrews 11:2),
In 1:21 the same word refers- to
the bringing forth of animal life,
In 1:27 it is used in describing the
greatest creation of all—man. Man
is not a cultured chimpanzee, but
a distinct creation above the ani-
mal kingdom, The theory of evolu-
tion has still too many missing
links to become more than a theory.
"God created." Man, made in the
image of God, was to have domin-
ion over the rest. Anyone trying
to explain the existence of the
world without acknowledging God
must have a lively imagination, and
be ready to state the most impro-
bable, I prefer to believe the Bibli-
cal account. It is in accord with
science, common sense and faith.
Mountains Found
Under The Sea
Natural scientists surveying the
bed of the Pacific Ocean have dis-
covered a 1,000 -mile long moun-
tain system stretching from the-Ha-
vvaiian Islands to Wake Island. The
mountain peaks range from 5,400
to 6,000 feet below the ocean sur-
face; and shells and reef coral
dredged from then indicated that,
at one time, they were only a few
feet below the surface. The scien-
tists found a 4 -inch layer of rnan-
ganese along the tops of these deep-
sea mountans. One deposit, 20 miles
long and 10 miles wide, contained
as much as 120 million tons of the
metal.
On the muddy bed of the ocean,
bacteria were discovered which,
when placed in a food culture, re-
produced rapidly. They are believed
to be the world's oldest living
organisms. Thirty scientists took
part in the expedition covering
29,000 miles in two laboratory ships.
Model Airplane Fans Afloat, 11tIdCS Ca)tga boasts one of the most up tosdate collecttunv,c'.i
of model airplanes ill the Royal Canadian Navy thanks to the carving talents of Able Seaman
Fred Hughes, of Winnipeg. As a result of his handicraft, the Cayuga has 15 models of the
latest Russian type aircraft and their corresponding Allied partes.
.Allo, ties started caryingt-.msclel airplanes; aL 'ihe age off'•t' tj. He has made •all the
model pianos aboard the Cayuga from scrap w,Atot 4'slthered frott>r9fixes in which the',4h. ip's i ,r,irt[
supplies :i41' received. For • bluepfifits he. uses'a �hatos or ,div r5ith ,in aircraft recognition
1111tt3L3• • • �, n 411,91 ,.,iii _ t t' .•ext
"'' -"`Til ff5e above photo, AB Hughes; right, ltolchngla int)clei of A►a l3ntd i let MIG -15, eotnpares
to
,t
it with an American F-86 held by td. -`:St141,4f'eii' lemni t~; :•;�1`iu Va1r gtyver:'
4
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'k•.m5'3iiu.' „