HomeMy WebLinkAboutThe Brussels Post, 1951-7-4, Page 2Feeling Tired?
Take Some Sugar
Scientists tell us that though
sugar lacks vitamins and minerals,
it offers pure concentrated energy
dor the human body readily and
cheaply,
It is quickly digested and ideal
for use when sustained effort is
needed.
That is why it is carried in every
ships, lifeboat, every tank, every
aircraft. It is included in every
emergency pack used in the Ser-
vices.
India is the second largest grower
of sugar cane in the world, yet mil-
lions of her people are starving be-
cause they need more sugar in their
diet.
Sugar enables a starving man to
regain his strength and his will to
work so that he can obtain other
foods vital to his health.
If India could double her sugar
cane acreage (at the present time
she harvests 10 tons to the acre
compared with 40 in Java), the
spectre of starvation, now hovering
over her, would melt away,
For this complex substance, a
mixture of twelve atoms of carbon
with twenty-two of hydrogen and
eleven .of oxygen is the substance of
life itself.
"Crystallized water and ; unlight"
is what the experts call it.
A sugar -cane or sugar -beet plant
inhales 1,7 ounces of carbon dioxide
from the air, absorbs .7 ounces of
water from the soil, gathers 112
calories of pure energy from sun-
lipht, and turns them into an ounce
of sugar.
This, given to a starving man,
enables him to do three hours hard
:manual labour.
This sante sugar may soon be
yielding an inexhaustible supply of
gasoline and oils.
One hundred tons of dry sugar
cane, suitably processed, yields 2,980
gallons of gasoline, 3,430 gallons of
medium grade oil, and 1,210 gallons
of lubricating oil.
At Birmingham University a
p`ethot has been devised of making
ay)on out of sugar, A new anti-
freeze preparation has also been de-
veloped.
In Jamaica British chemists,
sponsored by the Department of
Scientific and Industrial Research,
are converting sugar into substitutes
for protein foods like meat.
They are feeding yeast with sugar
and molasses, with the result that
the yeast multiplies.
One strain produces 64 tithes its
own weight in nine hours.
Further processing gives a cream-
coloured powder with a meaty fla-
vour containing protein, vitamins
and valuable minerals.
Cute Cuticles — For the small
price of $1000 you too can de-
corate your fingers with dia-
mond -studded shields. Fashion
Creator Mellerio of Paris models
the shields on plaster casts of
the wearer's hands, forming the
shields from platinum, and
sprinkling them with 186 small
stones — totalling six carats of
sparkling diamonds.
Needs A New Hat
Every 45 Years.
Only man in the world now mak-
ing the famous leather hats. worn
by Billingsgate fish porters is John
'(rain, of Lovat Lane, Eastcheap,
-He's been making thein for more
that, twenty-five years. It takes him
at least eight hours to make one
-•-but each hat will last for more
than forty-five years.
An average fish porter's hat
requires twelve yards of waxed
thread, five pounds of leather, and
some 400 cobbler's rivets. About
seven pieces of hest quality leather
(when obtainable) are used.
The hats are made in only two
stock sizes. Each has a flat top
and resembles the broad -brimmed
hats worn by oid-time British sail-
ors. It is studded with brass nails
and weighs about five pounds when
new. After years of use by a porter
in the busy market it may weigh
as much as fifteen pounds, although
the average weight is ten. On top
of that alt experienced porter thinks
nothing of carrying two hundred-
weight pi ,fish.
The leather is both sewn and
riveted. Before the war the wearer's
initials were picked out in nails
en the rrown. A wadding of paper
WAS used to mould to the heart and
ebsoth any possible shock.
TAILE TALKS
sate Andrews.
Eggs are one of the most nourish-
ing meat substitutes. '!'heir versatil-
ity in molting, their mild, delicate
flavor, and their universal avail-
ability make them a unique food.
k k *
They thicken dishes — custards
and puddings; they serve as a leaven
—when beaten to incorporate air in
cakes; they make good coating—as
for breaded meats; they serve as
binders for meat loaves and cro-
quettes; and emulsifiers—for salad
dressings and cream puffs. In addi-
tion, eggs add color and flavor to
individual dishes, and make attrac-
tive garnishes for canapes, salads.
and soups.
An important point to remember
in cooking eggs is that they always
require a moderate to low temper-
ature. They should be taken from
the refrigerator about one hour be-
fore using; it is easier to separate
yolks and whites, and they heat up
faster and to larger volume, if the
eggs have first been brought to
room temperature.
When combining hot mixtures
with eggs, as in making custards.
souffles, etc., pour the hot mixture
slowly into the beaten eggs, stirring
or beating constantly. Leftover egg
whites, if stored in the refrigerator
in a tightly covered jar may be held
for a week or ten days. Leftover
yolks, if stored under water its a
covered jar in the refrigerator, may
be held for two or three days.
k :R
There are seven basic ways to
prepare eggs—bake, fry, broil,
poach, scramble, make into omelet,
and cook in the shell. Most of these
ways are familiar to housewives, but
the omelet is often considered diffi-
cult. To snake a good omelet allow
one tablespoon of milk for each egg.
felt enough butter in tl i)let
to form a thin layer over entire sur-
face. Beat eggs until whites and
yolks are mixed, then beat in milk
and seasoning. Pour omelet into
heated skillet and cook slowly. As
it begins to thicken at the edges, lift
it, tipping skillet so the uncooked
portions flow to the bottom.
k * ,k
Do not stir, but keep omelet as
level as possible. When mixture will
no longer flow, increase heat for a
few seconds to brown the bottom.
Carefully loosen edges with spatula
and fold omelet in half and serve on
warns platter.
There are many -variations of the
plain omelet.
Cheese, parsley, ham, jelly, mush-
room, tomato, and herb are among
the most popular. For a hearty and
delicious luncheon dish, try serving
noodle omelet with glazed apple
slices.
Noodle kOmelet
114 cups uncooked noodles
3 tablespoons butter or margar-
ine
2 tablespoons finely chopped
onion
3 eggs
2 tablespoons milk or water
fa teaspoon salt
Dash of pepper.
Method—Cook noodles until done
anti drain. Cook onion hr -butter
until soft but not browned. Toss •
noodles into onion mixture to heat.
Blend eggs, milk, salt, and pepper
with a fork. Mix well but do not
beat frothy, and pour mixture over
noodles. Cook rapidly, lifting the
mixture with a fork, at the same
time tipping skillet to let uncooked
egg mixture flow to bottom of skil-
Iet. Shake skillet while cooking to
he certain omelet is not sticking,
When it no longer flows, reduce
heat for a minute or two to set ome-
let completely. Loosen edges and
slide spatula under the omelet to
he sure it is free. Fold in half.
Garnish with parsley and serve on
platter with glazed apple slices.
k k
Glazed Apple Slices
Firm apples
Granulated Sugar
Butter or margarine
Method—Cut apples in ;z- to 4,1 -
inch ring slices. Dip both sides in
granulated sugar, Brown quickly in
skillet that is lightly greased with
butter or margarine. Turn and
brown other side.
There need be no monotony in
connection with the egg dishes on
your menu. Here are it few sngges-
tiens
* *
Breakfast Egg Surprise
6 Eggs
2 tablespoons flour
j cup paprika
la cup evaporated milk mixed
with equal amount of water
Ye cup Canadian cheese, grated
3 tablespoons butter or margar-
ine
54 teaspoon Balt
2 tablespoons bread crumbs
1 ,small (7 -oz) can pimientos,
chopped
Method—Melt butter, add flour,
salt and paprika, Add milk gradu-
ally, stirring constantly, cooking un-
til smooth. Add. half the cheese and
half the pimientos. Break eggs into
a well -buttered baking dish, being
careful not to break the yolks. Pour
sauce over eggs and sprinkle with
remaining cheese and pimientos and
crumbs. Bake at 325° F, for 12
monutes, or until set.
* * *
Creamed Eggs in Bologna Cups
Hard -cooked eggs
White sauce
Slices or bologna
Method—Make creamed eggs by
combining cut-up hard -cooked eggs
and white -sauce. Brown round slices
of bologna in meat drippings. As
meat heats it curls to form cups.
Fill with creamed eggs and serve
on platter with green beans anti
pan -browned orange slices.
} k *
Egg and Cheese Cakes
4 eggs, beaten
1 tablespoon grated onion
cup flour
teaspoon salt
t/e teaspoon pepper
1 teaspoon baking powder
la pound sharp cheese, cut in 34 -
inch cubs
Method — Combine eggs with
onion, flour, baking powder, and
seasoning. Add cheese. Heat fat in
frying pan and dip large spoon of
mixture and drop in hot fat. Brown
well on both sides, turning once.
Serve promptly with marmalade.
Makes 12 cakes.
Making Grandpa and
Grandma Brainier
Rig -scale experiments .tre to be
made this summer with a new drug
to confirm a theory that it can pep
up the mental power of elderly men
and women by providing their
brains with more axe gen.
Known as cytochrome C, the
drug consists mainly of a reddish
liquid drawn from. the hearts of
horses. It is now being manufac-
turcrlln a North of England Labor-
atory.
Some elderly people have already
been treated with this drug in a
British hospital. The results were
promising. All the sten and women
showed improved mental alertness
when the drug was carefully pump-
ed in to stimulate their ageing grey
natter.
Some men who voluntccre,.d to
breathe in air deficient in oxygen
lost much of their reasoning power
and their sight became blurred.
If the new experiments are suc-
cessful, tie average man and wo-
man will no longer lose about 40
per cent of his or her grey matter
by the age of 60. All our bodies con-
tain small quantities of cytochrome
C, which helps the brain to make
the most of its oxygen. By receiv-
ing additional supplies by means of
the drug—a fortnight's course of the
treatment every six months is sug-
gested—elderly people will be able
to rea,ol more effectively and take
a greater interest in what is happen-
ing in the world.
"1'o the gardener there is nothing
more exasperating than a hose that
just isn't long enough."
—Cecil Roberts.
Pretty Kerstin
("Kicki")
Hakansson,
21 -year-old
Stockholm
model, faces
the bright
sunlight and
looks forward
to an equally
bright future
after being
chosen "Miss
Sweden of
1951." The
young beauty
will be
Sweden's entry
in competition
for the title,
"Miss 'World,"
at the Festival
of Britain
in London.
DOCTOR'S FIRST AND LAST—In 50 years of practice. Dr. A. W.
("Bill") Jones delivered more than 2500 babies. When the com-
munity paid tribute to his long service, the first baby the doctor
ever delivered, Mrs. Margaret Rice, right, and the last„Michael
McCormick, age three months, were on hand. Dr. Jones boasts
a record of having delivered 98 per cent of his babies at parent's
homes without ever having lost a mother.
After a Century
Meat Still Fresh
A problem that has long baffled
mankind has been solved by United
States scientists .after three years
of intensive research—how to pre-
,erve food indefinitely. They claim
that it will enable America to start
immediately to preserve up to 50,-
000,000 pounds of food annually.
Alter long and often fruitless ex-
periments, three scientists wrapped
a leg of lamb airtight and placed
it on a. shelf in their laboratory.
Then they sent a 3,000,000 -volt
charge of electrons through it. That
was about two and a half years ago.
The other day they inspected the
lamb. It was as fresh and as tasty
as on the day they wrapped it up.
What is the secret of its fresh-
ness? It is the capacitron, rays
from which kill the organisms that
cause decay in food and other per-
ishable goods. The scientists know
now that the electrons harm only
two kinds of food and plant cells
—strawberries and lettuce.
Don't be in a hurry to scrap your
refrigerator just yet, but Dr. Arno
Brasch, leader of the scientific teats
who made the discovery, says he
is sure that food can be preserved
indefinitely by the new process,
hfore than 150 years ago Napo-
leon decided that the preservation
of food in some easily portable
forst would be of enormous as-
sistance in the operations of his
armies, so the French Government
offered a $2500 prize for the best
method of achieving this. It was
won by a man named Francois
Appert who found a way of pre-
serving food in wide-mouthed bot-
tles, corked and sealed. Thomas
Kensett, an Englishman, following
the same principle, took out the
first patent for preserving food in
tin cans in 1825, We all know how
great has been the developments
in the canning industry since then.
.Meats and fruits canned 100 years
ago by a London expert on food
preservation, and buried in Arctic
wastes daring• the -search for- the
Franklin Expedition, were found
in excellent condition by Canadian
"Mmutties” about five years ago,
MIRACLE!
.t. missionary, captured by canni-
bals, was just going to be put into
the cooking -pot when he was of-
fered one last chance by the chief
of the tribe.
"If you can show me something
I've never seen before, I'll set you
free."
The missionary took from his
pocket a cigarette -lighter and flick-
ed the wheel. The chief was as-
tounded and exclaimed: "Toa can
go free. That's the first one of those
things I've ever seen that lights the
first time."
SHE WAS MAROONED TWO YEARS
. ON AN ISLAND IN THE ARCTIC
When a ship carried the Spanish
'tin to the 1.abrador Eskimos in the
autumn of 1918, 425 out of 1,239 cut
the Moravian mission stations were
wiped out in a month.
The only survivor of a family
living in a solitary harbour north
of Olcak was a six-year-old girl,
Martha, left alone in a wooden het
miles from any other human being,
eurrotmded by the dead bodies of
parents, brother and sistees.
She had no wood to build a fire.
A little flour and some berries her
mother had gathered were her only
food, She melted snow over a candle
to get a drink. And there she sat in
the septi -darkness, cold, hungry,
shivering with .fright, while dogs
prowled around outside searching
for food. Suddenly the starving
brutes broke in and, to her horror,
began devouring the bodies of her
family.
"It's a Ghostl"
Once help seemed near, for two
boys from Okak, sent by the mis-
sionary to see ]tow the fancily was
faring, peered through the window.
But, terrified at the sight of the
partly eaten bodies and by the weird
mumbling and moaning of the dogs.
they screamed—"It's a ghosts"—and
ran back to Okak with the report:
"All dead at Ogaksiorvik."
Only after two months slid the
missionaries find little Martha, take
her to Okak, and nurse her back to
health with care and nourishing!
food. Today she lives at Nein, mar-
ried to a fine young Eskimo, mother
of two healthy children.
Robinson Crusoe Life
Mrs. Miriam -MacMillan, who ex-
plored the grim coast with her hus-
band, Cdr. 1Iarold MacMillan, of
Peary Expedition fame, and was the
first woman to voyage to within
660 miles of the Pole, tells other
dramatic stories of that bleak sea-
board in "I Married an Explorer."
Sailing past Belle Isle, also called
the Isle of Demons, in his expedi-
tion schooner Bowdoin, she recalled
the strange tale of beautiful Mar-
guerite, niece of Sieur de Roberval,
a pioneer of New France, on a voy-
age to the New World 400 years
ago.
Aboard ship, Marguerite became
infatuated with a dashing young
cavalier, and Roberval, incensed
over the aiffair, decided to punish
her by putting her ashore on this
ghost -ridden island, with only her
old nurse, Bastiene, for concpany.
When he saw what they were doing,
her young cavalier jumped into the
sea and swam ashore also. They
built a primitive hut and dragged
cut a miserable existence in con-
ditions of icy winds, rain, and snow.
'Marguerite's newly -born child
died, then her lover, then her old
nurse, Tau years she lived alone
ort that island, a female Robinson
('mane, watching the while sails of
fishermen conte and go, vainly, wait-
ing for help. Until, one day, some
Newfoundlanders saw smoke rising
from a clump of stunted spruce
trees, investigated, and found a hag-
gard, dishevelled woman clad in
animal fare—the once lovely Mar-
gncrite--on her knees thamtkiug diad
for her deliverance.
Fell on Polar Bear
ilusband "Mac," Mfrs, MacMillan
says, has had malty a hear -raising
escape in the Arctic. Ones he plung-
ed, dog -team and all, into a deep
hole in the snow, landing on top
of a snarling polar bear—and lived
to tell the tale. A musk-ox. once
turned on him, nearly ripping him
to bits. again, he was accidentally
shot, the bullet passing through
amts, body, and out through his
bark, clipping off part of a finger,
But his closest shave was with a
fighting -mad walrus when he was
in his kyak. He was with two Eski-
mo hunters, and the three of them
were resting on their paddles watch-
ing every move of a herd of fifty or
more walruses which, from time to
time, came up for air, munching
clams andspewingout the shells.
Suddenly, as. he paddled in to-
wards the feeding ground, up carne
one of the huge beasts right along-
side him, With one flip of the head it
Could have pierced the frail kyak
with its tusks, Mac had to do
something unusual or lose his life,
Miracle Escape
Instead of harpooning front lett
feet, as is usual, Ile stabbed the
brute with such force that the har-
poon went deep into its chest, and
the walrus, writhing, turned away.
But the rest of the herd, roaring de-
fiatitly, went straight for Mac, in-
tent on finishing him off, "Itaigitl
K'aigitl" shouted the Eskimos as he
paddled through the infuriated herd,
thinking it was the last of hint.
Yet somehow, by a miracle, he
escaped.
The perilous voyages also had
their light side. At Hopedale, Lab-
rador, Mac told her of a Hudson
Bay Company's supply ship, Bay
Rupert, which broke its two on the
rocks, spilling out her precious
cargo. The old organist • was the
only Eskimo in church that Sunday
morning. The rest carte back loaded
with hundreds of pounds of butter
and lards, tons of flour and sugar,
endless yards of bright -coloured
calico—so much stuff that many
lniilt counters in their homes and
set up shop! One even had the cap-
tain's gold -braided uniform, and
the next Sunday proudly marched
into church in a blaze of glory.
Scie
ce Continues its War On Cancer
Countless Bald Experiouents Delve hit
EDITOR'S NOTE; Here's the first of two articles on the progress of cancer
research, written by the Science Editor of the American Cancer Society who recently
completed a three-month survey of research supported by the Society. His in-
vestigation took him to most of the universities and hospitals in 35 states where
the Cancer Society hos invested in research about $3,500,000 it collected lost year.
By PAT McGRADY
Science Editor, American Cancer Society
In laboratories all over the U.S. and Canada, scientists and
young researchers alike are striving for one goal—the control of
cancer.
I have just completed o nationwide tour of these laborotories,
to find what progress has been noted. And there has been pro-
gress, although no definite, complete cancer cure is yet known.
But each project is meaningful.
A biophysicist is working on a
new method of analyzing trace
metals in blood. A cytologist has
isolated a. peculiar structure front
cancer cells. A biochemist has found
a particular protein change as can-
cer takes over the cell. An immuno -
chemist has discovered that embry-
onic glands grow when transplanted
to another animal species.
Some of these may never have
any bearing on cancer, But each
contributes a little something to
our understanding of that basic unit
of life, the cell. And it is an abhor•
mal change in the cell that means
cancer.
*
Somehow a cell goes wrong. 'May-
be it's a cell in the lungs, or a wo-
man's breast, or on the slcin, or in
the throat. Something happens to it,
and cancer comes. What causes the
change in the cell? That's what
science is trying to find out.
It may be date to an enzyme—
a substance produced by cells. Or
maybe it's due to a vitamin, or a
hormone secreted by a gland. Per-
haps it's the result of diet, nerves,
habits, customs, drugs, rays, chem-
icals, viruses, other organisms.
In some laboratory in some city,
some scientist is investigating each
one of those possibilities and many
others.
:k *
Each experimenter has hope,
Each feels that his work is leading
to an eventual answer to the riddle,
Most of them, of course, will prove
to be duds. They'll be duds as far
as, cancer is concerned, but they'll
add a little something to our general
store of knowledge, so they won't
be complete wastes of time,
But perhaps one of the scientists
is even now on the right track. You
get the feeling after talking to bun -
dregs of demi that cancer will be
controlled eventually. The answer
will conte from the basic of funda-
mental research now going on. It
may not he for 20 years, but it will
come.
It's impossible to describe every
research project. Many sound far
removed from the basic problem
and others arc far too technical for
the average person to comprehend.
But here are a few that are encour-
aging, that show how the dread dis-
ease is being attacked from every
angle:
VIRUSES have been proved to
be responsible for certain kinds of
,animal cancers, although no one has
yet tagged tient with causing hu-
man cancers. Nevertheless, work on
viruses continues. In Bloomington,
Ind., an immunochemist has found a
way to explore the interiors of
viruses and determine what chem-
icals comprise then.
PROTEIN molecules are the
foundation of living matter. They
are complicated creations, contain-
ing amino acids. Cancer builds ob-
normal (tumor) protein at the ex-
pense of other body proteins. A
group of New Yorke scientists,have
learned how to measure the rate of
protein production and protein de-
struction in humans.
HORMONES are substances se-
creted by glands. They may have a
great Ileal to do with certain types
of cancers. A Salt Lake City scien-
tist has found, in experiments on
mice, that an adrenal hormone plays
a part in development of leukemia,
a cancer of the white blood cells.
Ire thinks it's partly the result of
insufficient hormone production by
the outer membrane of tate adrenal
glands, located above the kidneys.
GENES are even smaller than
cells. Each cell has 'thousands of
Complex Mysteries of Disease
CANCER RESEARCHER: Someday
genes strung out like beads on long
chromosome fibres, They control
inheritable characteristics. Some
scientists, like agroup at Stanford
University in California, think gene
changes cause cancer. This group
has been able to cause gene changes
with cancer-causing rays and chem-
icals.
CAUSE of cancer is, of coarse,
basic in finding the cure. Hundreds
of causes of cancer are already
known , but there may he one un-
derlying cause for all cancers. Sci-
ence is trying to find out if there is,
and if so what the chief cense
the disease will be caged, too,
One interesting experiment took
Place in Portland, Ore., and at Stan-
ford, where scientists gave one ani-
may two itnown chemical causes of
cancer. Strongely, the animal de-
veloped neither type of cancer, 'The
two apparently cancelled each other
out.
.Chose are samples 'of some re-
search projects being conducted in
leading laboratories, Time alone
will 'tell whether any of them are on
the right track,
Next week: Care of cancer pa.
tient today,