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HomeMy WebLinkAboutThe Seaforth News, 1957-07-18, Page 2Prince Philip Stars On Television by Tom A. Cullen 'NEA Staff Correspondent LONDON, -' American televi- • Sion will• be overlooking :a bet if it doesn't `-snap up the Duke of Edinburgh for a guest ap- pearance when he accompanies Queen, Elizabeth on her formal visit to the United. States in October., "Number One Fella Belong:. Mrs. Queen" — which is what New Guinea natives., call the Duke' is new "Number One Pella" of British television, with his second TV appearance in five weeks already in re- hearsal. Learned societies and royal charities are now vying for his unpaid services, while the mouths of commercial sponsors water with envy. As one spon- sor puts it, "The Duke performs as though he were born in the glare of TV cameras with a microphone in one hand." But the Duke is also the TV producer's biggest headache. Be- fore the American networks go rushing off to sign him up as a guest star they should be warn- ed that the Duke is not easily controlled, Prince Philip is .headstrong. Re has his own ideas concern - reports from an Italian scientist on the smoking rim of Vesuvius and from a Swiss glaciologist, 12,000 feet up the Jungfrau, The Duke was chosen for the narrator's job in his capacity u a Fellow of the Royal Society. Comments Sir David Brunt, sec- retary of the Royal Society: "I know of no man whose interests in scientific and technological advances are so wide and alive."' If the Duke.. is a stand -out �n TV, Queen Elizabeth has much to learn concerning television technique and is in bad need of an advisor to do for her what Robert Montgomery has done for President Eisenhower. She has yet to learn, for ex- ample, how to depart from a prepared script by memorizing a few lines •at the beginning and end, which would give warmth to her speech — and televiewers a chance to see her eyes. During her recent televised speech at the royal banquet given fn her honor in Denmark,. the Queen never once lifted her eyes from her script. Viewers saw only her brow and sparkl- ing tiara, the cameras having been placed at an odd angle above her ,head. To make matters worse, the Duke apparently had not been DUKE OF EDINBURGH AND ADMIRERS—Arm waving doesn't work ln8 the programs on which he appears, and criticism and ad- vice are not usually welcomed. He also thinks nothing of run- ning over -time, a failing which could lead to an epidemic of peptic ulcers in Madison Ave- nue. His recent televised talk on his Commonwealth tour, billed as "Around the World in 40 Min- utes," turned out to be more nearly 55 minutes, with the Duke mumbling an "Oops, sorry about this" at the end. The acid test will come when the Duke will appear as narra- tor on Britisfi Broadcasting Cor- poration's most ambitious TV undertaking to date, "This Restless Sphere," a one-hour grogram to inaugurate the In- ternational Geophysical Year. Standing beside a six-foot, il- luminated globe, the Duke will sue -in live and recorded material from 12 countries, including the United States and Soviet Russia, The live material will include warned that he was to be in vision during most of the speech. As a result, he fidgeted, wore his agonized "banquet" expression, once stole attention from the Queen by scratching his ear. Should they succeed in lining up the Duke as a guest star, the American TV networks might find the following tips useful: The Duke refuses to wear make-up before TV cameras, thought he will consent to a light dusting of his face with powder. As the Duke's haid is blond, his complexion fair, he is apt to have a "washed out" appearance on the TV screen. The Duke pays not the slight- est attention to semaphore sig- nals from the control room. Technicians can (but in Britain don't) wave their arms until they are blue in the face, the Duke is oblivious. Nor does he suffer criticism gladly, one reason being that he gets so little of it in his im- mediate circle, lvx FOUR -DOOR EXERCISE - Emerging from different doorways, the 13 -year-old Zarief quadruplets display their prized diplomas after they were graduated from Public School 225, Brooklyn, N.Y. From top to bottom are: Ellen, Isadora, Elaine and Bennett. TALKS ews date TARLE Fundamental rules for cook- ing fish are few and easy to fol- low. The principal differences in types of fish is in fat 'con- tent. For instance, salmon and shad are fat fish and are desir- able for baking, broiling, and planking. Lean fish such as cod and haddock are especially de- sirable for boiling or steam- ing. All fish may be fried. There are so many exceptions to the above rule, that, if allowances are made for the fat content, any fish may be cooked in al- most any way. The most im- portant thing to remember in cooking fish is not to over -cook it. It should flake easily from the bones, be moist and tender, and have a natural delicate flavor. * Frying Fish Fish may be either pan or deep fried. Cut fish in serving portions and sprinkle both sides with salt and pepper. Dip in beaten egg blended with a small amount of milk, roll in crumbs. For pan frying have about r/a inch of melted fat in a heavy skillet. Fry at moderate heat. Brown on one side and turn to brown other side. The cooking time will be about 10 minutes. Serve with lemon or sauce. For deep frying, put fish, after coating, in basket. Have kettle half full of fat at 375° F. Cook fish to even, golden brown — about•3-5 minutes. Drain on absorbent paper, * * * Baking Fish • Baked fish may be stuffed or baked plain. Bread stuffing 01 almost any favorite variety may be used for fish. For a 4-5 pound fish, you'll need about 11 tea- spoons salt, 4 tablespoons but- ter and 3 slices of bacon. Rub inside of fish with salt (if stuff- ing is used, put it in the fish at this point and sew or close with skewers). Place fish in, greased baking pan, brush with melted tat and lay slices of '.bacon across 'tap. Bake at 350° F. for 40-60 minutes, or until it flakes • easily with fork. Baste occa- • sionally, if fish seems dry. Serve immediately with lemon or sauce. * * Broiling Fish To broil fish fillets, sprinkle both sides with salt and pepper. Place on preheated greased w - SOCIAL, PROTOCOL, OLD BOY—It's England and one must wear a tie even if one happens to be a penguin at' the London Zoo. Informal disgrace, this seililary outsider is perhaps thinking of ending it all while his fellow penguins, properly attired, remain aloof, broiler pan about 2 inches from heat; brush with melted fat. Broil 5-8 minutes or until slight- ly brown, baste with melted fat and turn carefully. Brush other side with melted fat and cook 5-8 minutes or until fish flakes easily when tested with fork. * * * The' following tuna loaf, which servies 8-9, requires 14 ounces of the fish. HAWAIIAN TUNA LOAF 2 cans tuna (7 -ounce) Vs cup grated onion 1 tablespoon chopped pimiento 3/z teaspoon salt 33 teaspoon pepper 1 cup fine dry bread crumbs 2 eggs 1 cup milk 34 cup pineapple syrup 1 tablespoon lemon juice 1 cup drained pineapple tidbits (14 -ounce can) Beat eggs with milk. Mix all ingerdients except pineapple to- gether and . turn into lightly greased baking dish 8x8 inches. Arrange drained pineapple tid- bits evenly over top of mixture. Decorate with bits of pimiento. Bake at 925° F. for about 45 minutes. Cut In squares and serve with Savory. Cream Sauce. __ SAVORY CREAM SAUCE 2 tablespoons butter 2 tablespoons flour la teaspoon salt 44 teaspoon pepper Dash monosodium gultamato 1r cups milk 2 tablespoons chopped or shredded green pepper. 1 tablespoon grated onion Melt butter and blend in dry ingredients. Add milk, ground pepper and onion and cook stir- ring constantly, until thicken- ed - about 5 minutes. Keck warm over hot water until ready to serve. * * * If you like a subtle blending cif spices, onion, and sour cream, try this halibut in sour cream, HALIBUT IN SOUR CREAM �L pounds halibut steaks or fillets, fresh' or frozen % cup flour 11/a, teaspoon salt 1 teaspoon paprika Dash pepper 34 cup onion rings 34 cup.butter, melted 34 teaspoon 'crushed sweet basil 1 cup sour cream 1 tablespoon. chopped. parsley Thaw fish, if frozen. Gut into serving -size• pieces. Roll in flour seasoned with salt, pepper, and paprika. Cook onion in butter until tender. Remove onion, and save. Place fish in pan and fry at moderate heat..Brown; turn carefully and brown on other side. Approximate time of cook- ing, 10 minutes. Cover top of fish with onion, sweet basil and Jour cream. Cover and simmer for 5 minutes, or until fish: flakes easily when tested` with fork. Garnish with parsley. Serves 6. * * * Fish salads are popular during the summer months, and tuna, salmon, shrimp, lobster, and„ crab, are among the best liked of these. Diced celery is an in- gredient of'. almost all fish salads, used either in the same propor- tion as the fish'. or somewhat less. Some recipes call for a lit- tle grated onion, others for diced sweet pickle and some for the addition of diced hard -cook- ed eggs. Marie Antoinette- Fashion Setter* More than one hundred books have been written for and against Marie Antonette... . We here are concerned' only with .her love for and appreciation of beautiful' apparel and her lux- urious wearing of it, What she did to help provide /omen with income from sewing is also an important factor in the story of. the-ssmakers of France. Two great arbiters's elegance who imposed their test on the whole of Europe were Marie Antoinette and her dressmaker, Rose Bertin: During their era life-size dolls depicting Paris' styles were sent,from Paris' to London and, from there they Were sent to other countries. Orders' came into Paris for cop- ies of the costumes _shown on these wooden mannequins— this before there was a fashion press and before pictures were'- 'avail- able. Later small' dolls were'. dressed and sent. to every civi-' 1i,¢ed country as sales emissaries from which orders were +'ken. By the number and variety of the creations of the period .of Louis XVI, Marie Antoinette oc- cupies an important place and a particular interest in the history of feminine costume. The dress with "elbow paniers"—so called because it was so very easy for the lady to rest her elbows on them—was worn only at the court, the theatre, or for great balls These full -skirted dresses made sitting a real problem, which meant the wedrers grew very tired and :so resting the el- bows was a help: For ordinary, life, dresses called "polonaise,” simpler and more practical, were worn by the memba:s of the court and Marie Antoinette herself. An in- genious system of cords an engineering feat, really di- vided this sweeping skirt into two wings and a pouf at the back. . . . It operated like a curtain ,cord and allowed the skirt to trail majestically be- hind the'wearer whenever a long skirt was desired, or to be lifted' readily for the carriage. These and many other transfor- mations of the "polanaise" dress were brought into use 'and be- came generally popular .. Marie Antoinette became a real dictator of French. fashion for her edicts were announced in such a way as to become de- crees: One day when she ap- peared at court wearing a new and unusual shade of brown tal- ' feta, the king said it reminded him of the color of a flea. Thus- the shade puce (flea) was launched. Another time she wore another brown dress, s pale ash shade of satin. The king thought the new color matched her hair. This color became popular and to make certain ;the new fabricswere exact matches, samples of the queen's hair were sent to the silk manu facturers . We can believe, after reams of reading, that Marie Antoin. ette had only one great ambi. tion: to be loved by her court and subjects. About the' onll means she had to express hers, self was through fashion. She had no political aptitude, so she, with help from her loyal devo. tee, Rose Bertin, a French mil. liner who was originally a pea. sant girl, made fashions that will be talked about in every period so long asfashions last.— From "Dressmakers of France," by Mary Brooks Picken and Dora Loues Miller. FOR ERROR -HUNTERS The United- States Embassy in Rome publishes a "folksy little weekly news bulletin to keep the staff up On the latest gossip, go. ings and comings, etc. In a recent issue it printed this comment; "in case you find a mistake in this bulletin, pleas( consider it is. there for a pur. pose. We publish something fol everybody, and some' folks ars always looking for mistakes." At many of the sandy beaches throughout Saskatchewan, camp• sites with kitchen shelters have been built for the convenience of visitors. SALLY'S SALLIES "Too bad the cold war can't cool the weather; it makes it hotter." FASHION HINT 1