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The Seaforth News, 1957-03-21, Page 2Awkward Moments During a gay party, at which' many pretty women' were pres- ent, someone suggested that it would be a good idea to hold * slim ankle competition. Ev- erybody agreed and soon more than 100 women and girls were lined up so that only their ank- les could be seen. "We'll let themost recently married man be judge," agreed • the men present. So, a young man of twenty-five began sur- veying the attractive array of nylon -shod ankles. Three times he walked along the line of dainty ankles before finally indicating one particular pair as being the slimmest and prettiest. Then the winner step- ped out into the open to claim her prize—an enormous box of chocolates — and the judge blushed a fiery red. He had picked his own wife! Even more embarrassing was the experience of a woman in Lansing, Michigan, shortly after Christmas, 1954. She and her husband had only recently Moved into their new home when there was a heavy snow- storm. Looking out of the windows, she saw a man in rather tat- tered clothes industriously sweeping snow from the paths next door. She called him over and asked him to clear her garden paths. "Please do it thoroughly and don't forget the drive leading to the garage," she said. "I'11 give you a dollar and something to eat if you make a good job of The man did the work very satisfactorily. Then the woman discovered—that he was her next-door neighbour! An attractive woman living in the Midlands recalled recently that she used to go in for vari- eus beauty contests and that during one of them she did something that nearly caused her to faint with embarrass- ment. "At the last minute the attire that competitors were asked to wear was changed from swim- suits to evening dresses," she said, "but I did not hear of the alteration and turned up in a bikini. "As I didn't want to back out, I went on with it, wearing the only swimsuit among thirty dresses. The men in the audi- ence gave me a terrific ovation, but I felt terribly conspicuous and almost naked in the final line-up." People of all ages can tell of awkward moments during which they wished the ground would open up and swallow them. A schoolboy of sixteen was ging a room in which wo- men teachers =*e debating the question, "Is corporal pun. ishment really necessary?" when he tripped up on the door- mat and, plunging forward, landed across the knee of a pretty young woman sitting near the door. There was a roar of laughter exhich made the boy turn scar- let. Then the chairman, the headmistress, said to the boy: "Get on your feet, young man. The lady whose lap you are on is not giving a practical demon- stration today." Said the schoolboy afterwards: "I don't know who was more embarrassed — the teacher or myself." In Chicago five years ago 'a zealous traffic cop put a "Fined three dollars" ticket on a new car which 'had been parked in 'tion -parking area -only to dis- cover later that it was his own car which he had not recog- nized. His wife had left it there while . out shopping. One day a young man living in New York took his girl to a luxury movie, It was a warm evening and he soon got thirsty. The girl didn't want a drink, so he excused himself and con- sulted an attendant, who gave him detailed directions. Off went the young man, but lost his way after a few minutes. Then he suddenly saw a foun- tain in lcxurious settings and, being more thirsty than ever, decided to have a quick one from that. When he finally found his way back to his seat, the stage show was on and a fountain played in the middle of it. "Gosh," he exclaimed to his girl, "that's a fountain, isn't it?" "You ought to know," came the reply. "You've just been drinking from it!" A Russian pianist has told the story of the most embarrassing moment in his career which oc- curred when he stepped on tEl the platform at a crowded hall in Colombia in .1940. There was much applause as he did so and after acknow- ledging it he looked for the pi- ano on which he was to play a Mozart concerto. It wasn't there. The management had forgotten to hire one—and the recital could not be given. They Still Chea°. Tidings Of Spring There is homely melody and the promise of better days ahead in the chirpings of baby chicks but a few days old. Rising above the winter sym- phony of frozen mud, slush, ice, snow and freeze, the spring- like "chirp, chirp! chilpl" of the baby chick in the next few weeks will be heard in railroad baggage car, freight terminal and even among the mail pouches in village and city post offices. Time was, before this wond- rous age of electronics, that the hens were set and the chicks hatched and nursed along in warm brooder house to coincide with arrival of spring. For gen- erations, the baby chick in downy yellowness and bright chirp belonged among the signs that winter's back is broken. The electronics age now hastens the hatching but the cratesful of chicks continue to serve as early herald for the warming weeks of each year's spring. — Providence (R.I.) Bulletin. Open Letter To A. Speeding Driver We saw you barely miss a little boy on a tricycle this afternoon and heard ybu yell "Get the h— out of the way. Don't you know any better than to ride in the street?" He didn't answer because he hasn't learned to talk very well yet, so we'll answer for him. No, the little boy doesn't know any better than to ride his tricycle in the street. He has been warned not to, but little boys don't always heed warnings. Some adults don't either, especially traffic warnings, and those limiting the speed of automobiles. We are going to tell you something about that little boy. He has a mother who endured considerable inconvenience, anxiety and suffering to bring him into the world. He has a father who has worked hard and made many sacrifices to make him healthy and happy. The supreme purpose of their lives is to have their little boy grow up to be a useful man. Now, stop a minute and think. If you should kill a child, how would you feel faring his parents? What excuse could you give them for having robbed them of their dearest possession? More important, what excuse could you possibly offer Him whose Kingdom is made of little children? Children, our ,hasty friend, were here long before you or your automobile were thought of. All the automobiles on earth are not worth the life of one Iittle boy. We don't know what that little boy may be some day, and we could get along without you, but we can't spare a single little boy fn our community. Reproduced, courtesy General Motors Dealers. ea. ONWARD AND UPWARD WITH THE SOVIET -Along with a lot ef, other things, the Russians seem to have invented a truck which converts automatically into a tractor -trailer. Buckled by a too -heavy load, this Russian -built vehicle rests awkwardly in a Helsinki, Finland, street. GAY AT 105 — Miss Margaret Watson, gaily waves the birthday card she received from President Eisenhower for her recent 105th birthday. She was born in England in 1852 and came to the U.S.A. during the Civil War. Secret of her long life? "Hard work," she says. ABLE Pr,ins YJane Andrews. There's never any garlic in real Italian spaghetti sauces, This is a fact that astonishes the travelling American in Italy. Whether it's spaghetti, macaroni, ziti, ravioli, fettucini, pastina, lasagna or any other of the many types, shapes and sizes of pasta served as a first course there, you never get a whiff or.a taste of garlic! • There seems to be as many recipes for sauces for pasta in Italy as there are restaurants to serve it. The sauce is, of course, the most important factor in mak- ing any pasta dish whether you serve it from the top of your stove or put it in an oven cas- serole; whether it is simply one of many dinner dishes or com- prises your entire meal. Because of this, I am giving you several different sauce recipes from which you may choose a favorite for your family. But first about cooking spa- ghetti—or any of the pasta fam- ily—the first rule is—do not Overcook! Use plenty of water, have it boiling hard before add- ing spaghetti (also, add salt to it before adding pasta). Stir at once to keep from stioking, thea allow to boil 8-10 minutes. Drain spaghetti immediately. Put spa- ghetti back into hot kettle, add a little butter, cqy r and allow to stand until ready to serve. Tomato -Mushroom Sauce 2 tablespoons butter 34 cup sliced mushrooms and liquid from 2 -ounce can Va cup finely chopped onion 3/4 cup tomato paste (6 -ounce can 23/4 cups tomatoes (20 -ounce can) 3/4 teaspoon salt r/ teaspoon each, garlic salt and chili powder teaspoon dried basil, crum- bled Dash pepper 2 tablespoons butter cup grated Parmesan cheese Melt 2 tablespoons butter in skillet. Drain mushrooms and add to skillet; cook gently over low heat until mushrooms be- gin to brown. Add onion and continuo cooking until onion is transparent. Stir in mushroom liquid, tomato pasteand toma- toes; add salt, garlic salt, chili powder, basil,.. and pepper. Cdbk gently, stirring occasionally, about 30 minutes. Stirin the re- •maining 2 tablespoons . butter. After blending sauce gently with spaghetti, sprinkle top with the cheese. Enough for 4 ounces spaghetti. * • • If you're 'having a spaghetti party this sauce recipe, from a famous chef in the United States makes 13/4 quarts. Serve if from a gravy boat at the table and allow your guests to pour it over the plates of spaghetti you have set before them. Spaghetti Sauce 2 cans tomato paste 1 can Italian bell-shaped toma- toes (12 -ounce) 1 tablespoon garlic, chopped fine 4 tablespoons onion, chopped fine 4 tablespoons celery, chopped fine 1 cup olive oil or % pound but- ter 1 pint water 3 whole pieces garlic. 1 tablespoon salt 34 oup sugar 1 large bay leaf 1 whole red pepper 1 grated carrot 1 grated green pepper. Saute chopped garlic, onions, and celery in the oil or butter, until golden brown, Add tomato paste and saute 5 minutes, stir- ring well; add can of tomatoes and cook for 10 minutes; add water and cook 30 minutes. Add whole' -pieces of garlic, salt, su- gar, bay leaf, red pepper, grated pepper and carrot. Cook slowly not longer than 2 hours, stirring frequently, Remove pieces of garlic and bay leaf, if desired: Store in glass jar in refrigerator if desired. * * ,Meat balls are always popular with spaghetti. Spaghetti and Meat Balls s4 pound ground beef round 1 tablespoon chopped parsley (optional) 1 tablespoon salad oil 1 pound can tomatoes 1 can tomato sauce (8 -ounce) r/ teaspoon basil 1 -teaspoon salt 1/ teaspoon pepper 8 ounces spaghetti 3 quarts boiling water • 1 tablespoon salt Combine beef and parsley; mix well. Shape into 8 meat balls. Cook in oil until browned on all sides. Add tomatoes, to- mato sauce, basil, 1 teaspoon salt and pepper. Cook over low heat 30 minutes, stirring occa- sionally. Add the 1 tablespoon salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered; drain. Serve meat- ball sauce over spaghetti. • • • If you want an elaborate dish of pasta try this oven-bakla- sagna made. with layersed of cheese and meat sauce. This re- cipe serves four. If lasagna is not available at'your food store, you may substitute 3/4 pound of. spaghetti or elbow macaroni. 3 pound, lasagna (or spaghetti or elbow macaroni) 2 tablespoons butter IA cup finely chopped onion 1 clove garlic, finely chopped s/2 pound ground beef s/4, cup tomato paste (6 -ounce can) 2r/ cups tomatoes 1 teaspoon salt }/s teaspoon pepper % teaspoon each dried basil, and oregano, crumbled.. x pound ricotta or cottage. cheese 34 pound Swiss oheese slices r/ cup grated Parmesan cheese Cbok'lasagna .in 4 quarts salt- ed water until tender (15-20 minutes). Stir occasionally with, wooden spoon while cooking. Drain and rinse with hot water. Separate lasagna and hang over edge of colander or pan to al- low for easier handling later. While lasagna is cooking, melt butter in large skillet; add onion,. and garlic and cook gently fo about 5 minutes. Add ground beef. Cook slowly, stirring fre- quently, until all red- color die- appears from meat, Blend in 10. mato paste, tomatoes, salt, pep. per, and spices. Continue cook. ink, stirring ocasionally, about 30 minutes. Grease a Ilk -quart baking dish. In it, make layers of meat sauce, lasagna and the three cheeses, using equal parts 0 each, Repeat layers twice. Bake at 350° F. until mixture is bubbly and cheese is lightly browned --about 35-40 minutes. DREAMLAND DRIVE Driving from Melbourne to Sydney, P. G. Pick thought he heard a strange sound from the back of his car. Ile listened, then heard it again. A distinct snore. He stopped, and cautiously got out. After fetching a hefty spanner from the boot, he threw open the rear door of his car • and found a tramp sound asleep on the floor. The tramp had boarded the car in Melbourne where it was "too cold to sleep in the park." He was thoroughly annoyed to discover that he had been taken some 200 miles from Melbourne and demanded his train fare back until Mr. Pick threaten- ed to hand him over to the police, Then he changed_ his mind, decided to walk and was last seen thumbing a Mel- bourne-boundcar. He's TV's Unashamed Intellectual By DICE; E:LEINER NEA Staff Correspondent Charles Van Doren, an un- ashamed intellectual, is in the market for wheelbarrow to carry his money. •He'll need it to bring home his winnings — when and if he ever quits or gets knocked out of his TV role as a brainy glamor boy. • At the moment, after 11 weeks and 12 opponents on NBC -TV's "Twenty -One," he has amassed $138,000. Theoretically, he can go on until he gets beat- en, bored or bounced off when the producers decide they need a new hero. But he hasn't seen a penny of his take yet. "I'll get it in one lump sum," the 30 -year-old Columbia University English in- structor says. "And I guess I'll need a wheelbarrow to take it home." The wheelbarrow will also come in handy for a trip to the office of the Collector of Inter- nal Revenue. Of his $138,000, tax experts estimate he'll be able to keep around $34,000; the rest will go in federal and state income taxes. (This is assum- ing he restrains single through '57 — and he has no current plans for marriage.) Van Doren's Columbia saIary is $4,400 a year. Money will be no problem to him ever after, should he choose the high road of show business that now seems open to him. He has offers from Hollywood, front television, from radio. The pub- lic has become entranced with his honest good looks, his soft voice, his warm smile. And he admits to a long-time fascina- tion with acting. "A show business career somewhat interests me," he says. "If I were less tired, I might be more interested." He squints, squirms and beats his brow as he struggles for the answers on "Twenty -One. And no Oscar winner has a more charming smile than his win- ning beam. The 11 weeks on the show have exhausted him, worn off 15 pounds from nis 175 -pound frame, deprived him of his priv- acy. "Even if I decided it was best to go back to my former life," he says, "I don't know if it's possible any more. I think I've become a public figure." He's right. It's a strange fate for a man of his background•to find himself a TV star and a magazine cover boy. Van. Doren's family is famed in American literary historical and poetic circles his father, Mark, his mother, Dorothy, ,lis late uncle, Carl, his aunt, Irita, all are intellectual celebrities. Charles Lincoln Van Doren set out to follow them, except he never could make up his mind exactly what field was his. •In college and post -graduate work, here and abroad, he studied mathematics, English, music, astronomy, poetry, edu- cation and countless other sub- jects. This background, plus a fantastic memory, is what en- ables him to handle the show's varied categories. Each week pits him against college professors, lawyers, and Ph. D.'s of assorted stripe. The winner is paid out of the loser's stake — if any -- at the rate of $500 a point. He has enswered questions on baseball, musical comedy, queens, Shakespeare, seas, medi- cine, f.ceorge Washington, art, chemistry and history. There would seem to be no soft spots in his knowledge. But he says there are two categories he fears. "I'm a little rocky about South America," he says, "but I did answer a high point ques- tion on that, so maybe I was wrong. The other is popular cul- ture. Oh, I know something about the culture of the pres- ent, resent, but with a subject so re- cent they're liable to ask very specific questions. So my read- ing these days are things like comic books and lists of the best sellers of the last 20 years and so on." What makes Van Doren so successful, some think, is that despite his great store of knowl- edge he has the common touch. "I'm not an egghead," he says. CHARLES VAN DOREN, READER: Comic books, book lists. "I've got plenty of hair. Whenever anyone' calls me an egghead. I like to quote Adlai Stevenson, when he said, 'Egg- heads of the world unite — you have nothing to lose but your yokes.' "I'm not ashamed of being educated or intellectual. There's too much of that. I think it was Samuel Grafton who said that America is the only place in the world where two men could meet and talkand one man knows the definition of a word and the other doesn't and the one who does feels, embarrased. I think that is wrong." He is not embarrassed by his public display of brilliance, but he did worry, at first, that he might show his ignorance. He entered the program originally purely for monetary gain. "The idea of appearing suc- cessfully was very pleasant. But the idea of possibly making a fool of myself worried me: I waited four or five weeks to get up enough nerve to apply for the program, Then one Friday afternoon — I always fee] re- laxed on Friday' afternoons — I'd been to, the dentist and :af- terwards, I just went over and did it." Now that the danger of mak- ing himself look foolish is over, the week - to - week decisions about going on or not are based pretty much on mood: He knows that each match's possible net take is not very high, after taxes. He also realizes he has relatively little to lose. He makes his decisions in the half-hour before the show, when he is alone in a small dressing room. "i used to read the World Almanac during that period," he says, "but now I -just sit and re- lax and make up my mind" He'll have an even bigger de- cision to make at the _end of this academic year, when he is offered a new contract by Col- umbia. "I haven't signed yet for the next semester. I'm employed at the discretion of the Board of Trustees. When I'm offered a new contract, I'NI have to decide what to do;'4. It'll be a decision that ce...:1 make Van Doren a star — o, s profeenr.