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The Seaforth News, 1957-09-05, Page 2YOU—And The Asiatic Flue Could Paralyze WholeCities By Terry Bennett NEA Staff Correspondent Before the coming„ winter is over, the chances are about one in three that you will have bared your arm for a doctor and been shot with three cubic centimeters of vaccine to ward off Asiatic flu. That's the present goal of health officials - to have enough - shots of the new flu vaccine available to inoculate 'CO million persons at least by Feb. 1 and probably sooner. If you = and enough others do take the shots: You'll probably have nothing more, than a slightly sore arm for a day or so; the new vac- cine does not have the 'after effects some people get from Cher influenza shots. But.: if you - and 'enough others don't: Some morning this winter you could wake up and find your busline was barely run Burney and other officials are urging that communities set up a priority, system that would, in effect, immunize essential services. They recommend that priority be given: First: to the 12 million doc- tors, nurses and others who will be taking care ofthe sick. Second: to policemen, firemen and workers in transportation, communication, etc. (The armed forces, for example, . will get four million of the first eight million shots produced.) 1 * * You need only one shot of the. vaccine and you'll be, immune for about a year, the PHS fig- ures. You'll pay about the same as any other widely -used -vac- cine shot would cost — Brom a dollar or so in a clinic, for in- stance, up to what your fam- ily physician usually charges you for such treatment. Six firms areworking on 24- hour shifts to make eight mil- lion shots available by Sept: 1, POSSIBLE VICTIMS OF ASIATIC "BUG", two European exchange students arriving in New York by Dr. Maurice Greenberg. sung because half the drivers were laid up at the same time.... Fire trucks answering alarms with skeleton crews; police Banks cut by a sudden wave of sickness: , And even worse, you could wake up with fever, sore throat, cough and aching muscles. You hopefully dial your doctor and find he's got a fever too, his nurse is out with the flu, and he's got a list of, patients just like you a yard long. * * That's what could happen if Asiatic flu should sweep the na- tion in wholesale epidemic pro- portions. And that's why the Public Health Service's and the Medical Associations are shifting into high gear in a program to make the new vaccine avail- able — and get you to step up for a shot in the arm. If you have to wait a little while when you do step up, however, it's because the big fear of health authorities is the way an epidemic could paralyze whole cities. Surgeon General LeRoy E. on the Arose Sky are examined with Feb. 1 or earlier as the tar- get date for the 80 million. But the epidemic is expected to strike before that time. Asiatic flu already has hit more than 13,000 on this side of the Atlantic. Since this means many more have been exposed to the disease, officials fear chances of winter weather triggering an epidemic are strong. And since there won't be enough vaccine to around right away, what happens if you can't get your shot — and the Asiatic "bug" hits you? Doctors aren't worried about a high death rate similar to the flu epidemics of 1918-19 when influenza was something new and the medical world had to start from scratch against a vir- us that mowed down hundreds of thousands. * * * Actually, the Asiatic version Is relatively mild. 'Your tem- perature would run from 102 to 104 degrees, and you'd have to put up with it for three to five days, along with other symptoms of general discomfort. WON'T BURN THEIR BRIDGES—These two risen didn't burn their bridge behind them, but they might as well have, for the shape It's in. They have to park each day on one side of the Solomon River, walk across the bridge and take a truck to work. The bridge was hit by an auto and knocked askew. The men, Vince Pieschl Jr„ left, and .Don Charon take it all in stride. EATING OUT OF HER HAND—Little girls; such as Melissa Arnold, 5, have a way ofgetting lust about anybody or anything to eat out of their hands. The goose inhabits a pond behind the Arkansas Game and Fish Commission Building. A popular place for family outings, the pond is fine for photographic reflections, too. It makes a pretty picture whether you look at it right-side-up•or upside-down. TABLE TALI(S daMA. Ice cream was a popular des- sert even when the turned -by - hand freezer had to be manipu- lated to produce it. Ice from the • ice house had to be lifted out and put into a strong sack and pounded with a blunt end of an ax to break it into small enough pieces for the freezing work. Salt had to be used discreetly for freezing, with never a grain escaping into the inner contain- er where the precious fruit and cream were put. While the men in the family were seeing to the freezer, mem- bers of the family were deciding the important question — what flavor shall the ice cream be? Ripe fruit, especially peaches and berries, were particular favorites; bananas from the store were popular, too, with chocolate, maple, and vanilla coming close behind. Whatever was decided on had to be mix- ed and tasted, and added to and tasted again, always remember- ing that the flavor of the un- frozen mixture must be a little more pronounced than the fin- ished product, as some of the flavor would. "freeze out" as the crank was turned, writes Elean- or Richey Johnston in the Chris- tian Science Monitor. * * * Even more widespread is the popularity of ice cream now that it can be bought almost everywhere, as well as easily made in home refrigerators. The trick now is to make combina- tions that are colorful and unu- sual. Here are a few sugges- tions to help you with this con- bfnation as the summer goes on. A black -and -white parfait may be made by alternating whipped cream with chocolate ice cream. Top with a cherry. A peanut surprise is made by rolling vanilla ice cream in chopped peanuts and topping with chocolate syrup. Pineapple delight — chocolate ice cream topped with crushed pineapple and maraschino. Chocolate marshmallow par- fait—alternate layers of choco- late ice cream and marshmallow sauce topped with nuts. Vanilla malt sundae—vanilla ice cream with marshmallow sauce with malted milk powder sprinked over it. Fruit nut sundae — vanilla ice cream with cherry syrup topped with sliced peaches and nuts. * * * At a buffet party given re- cently the dessert was scoops of ice cream piled high in bowls flanked by smaller. bowls bold- ing many varieties of syrup with which to make the sun- daes. More than one syrup was sometimes used by guests who were brave about experi- menting, and these adventure- some ones declared their com- binations super-duper and deli- cious! If you'd like to make your own, try these. BUTTERSCOTCH SAUCE ., 11/ cups brown sugar 44 .cap light corn syrup ajp' 'butter drops vinegar 3, cup cream or top. milk Combine brown sugar, corn syrup and butter. Cook until it forms a soft ball in cold water (235° F.). Remove from heat, Add vinegar and stir until con- pletely mixed. Slowly add cream while stirring constantly, Makes 21/2 cups. Serve either hot or cold. Keep in covered jar in refrigerator. If you desire to reheat, place in -top of double boiler over hot water. * • • ORANGE -PINEAPPLE SAUCE 9 -ounce can (1 cup) 'Dine apple tid-bits 1/ cup orange nice 1 tablespoon lemon juice 5/4 • cup water •. 1 tablespoon sugar 1/e teaspoon salt 1 medium orange 2 drops almond extract • (optional) Drain pineapple and combine the, pineapple juice, orange juice, lemon juice, water, sugar, salt and cornstarch in a sauce- pan. Stir and cook about 10 min- utes. Peel, section and slice the orange. Add pineapple tidbits and orange bits to sauce. Heat. Add almond extract. Keep hot. • • * Fresh blueberry sauce adds a purple color to your combina- tion of toppings 'for ice cream. This sauce is colorful and sweet. FRESH BLUEBERRY SAUCE 2 cups fresh blueberries 34 cup sugar 1 tablespoon cornstarch Pinch salt 1 tablespoon fresh lemon juice Mash ..blueberries. „Combine sugar, cornstarch, salt and lemon juice and add to crushed blue- berries. Cook only until clear and slightly thickened (1-2 min- utes). Chill This makes 2 cups. * * * If you would like to make your own ice cream, here is a recipe for using dry milk for vanilla ice cream. Use either whole or nonfat milk as you de- sire for this dessert. VANILLA DRY MILK ICE CREAM , 1/.t cup sugar 1 cup dry milk JA teaspoon salt 1 cup water 1 egg, beaten V: teaspoon vanilla 1 cup heavy cream, whipped Add sugar, milk powder, and salt to water; beat until smooth. Cook over low heat or boiling water until thickened, .stirring constantly to pervent lumping. Pour part of mixture into the beaten egg, stirring constantly. Then pour all back into pan and cook 2 •minutes 'longer._ Chill. Fold in vanilla and whipped 'cream. Freeze. * r * Here is a lemon -cherry freeze with a tart flavor and, an entic- ing color. It's cool for hot days. CHERRY -LEMON FREEZE 3/ eup sugar 1 cup, water 1/z cup milk 1/2 cup fresh lemon juice ,2 egg whites 3/ cup sugar 2 teaspoons grated lemon peel 20-25 sweet cherries Combine s cup sugar and water. Cook 5 minutes. Cool and add milk, lemon juice, and peel. Pour into freezing tray; freeze firm. Beat egg whites, gradually. adding Wz cup sugar and beat until stiff. Take frozen mixture out of tray and beat well. Fold in egg whites. Return to tray; when almost frozen top with cherries in 2 rows. Six to eight servings. Mountains Of Priceless Jewels Eptihaj told us the history of some of the historic treasures of Persia. In one case were the relatively modern Pahlevi crown and the older crown of the Ka - jar dynasty, whose reign of a century and a half ended with the rise of Reza Shah. The Kajar crown, encrusted with huge rubies and crudely cut diamonds, was so heavy that no man ever wore it. At corona- tion time it was suspended over the head of the new Shah -in - Shah by a silken harness. The Pahlevi crown was adorned with a belt of diamonds increasing in size from rim to top, The centre stones measured more than an inch in diameter. The hills of green stones in the emerald showcase glistened like the Irish countryside. With them stood the famous royal snuffbox, the top a deep and 'flawless emerald three inches long and two inches wide. As I stared at it my own emerald en- gagement ring shrank to pin- point size. When Parisian jewel- lers came to Tehran to appraise the crown jewels two years be- fore, they refused to attempt an evaluation oi' the snuffbox. "There is no stone in the world that remotely compares to this perfect emerald," they said. "It is unique. No other will ever be found, for it undoubtedly came from Indian mines which have been worked out for three hun- dred years. Colombian emeralds are not of the same quality." , . . In the diamond case, stones were piled up as tall as a man's hat—brown diamonds large as golf balls, saucers full of canary diamonds, platters of white dia- monds, boxes heaped with bright blue -white stones. In a case by itself was an aigrette plume pin set with the famous Daria-i• Noor (Sea of Light). Once. the Persian collection also contained' the Koh -i -Noor (Mountain 01 Light), now the most preciow stone of the English crown jewels, . I nearly skipped the turquoise table entirely, until Mr. Eptihaj educated me on the subject I had scorned the New Mexico Navajo turquoise, much of which was an unattractive greencolour flawed with matrix and sold in lumps to tourists. In the Middle East, Eptihaj explained, people consider turquoise the finest semi-precious stone. The best quality stones, mined in nor- thern Afghanistan, are a beauti- ful pale blue, and are most at- tractive when, set in gold. The royal jewels are mostly un• mounted, but on the turquoise table was one golden bowl, with small round turquoises pressed into the metal in a spiral de- sign. Seldom have I seen any- thing lovelier. By the time I got to the ru- bies, many of them as large as the end of my thumb, I was •sated.. Gold bricks stacked in a nearby room supplied the rest of the backing for Iran's currency. After seeileg the jewels we didn't want to look at it. After all, it was only gold bricks. — From "The Teail of Marco Polo," by Jean Bowie Shor. Kitchen Aids You'll find a GRAVY BOAT helpful in FILLING JELLY TUMBLERS or jars. The long spout fits almost any size open- ing and prevents wasting any of the liquid through spilling. It can be readily dipped into the hot liquid by means of the handle. * * * Quickest way to CHOP PEACHES is this. Hold peach in your hand and criss-cross with a paring knife right to the stone. All the fruit can be pressed off at once. * • • The VEGETABLE PEELER with double blade, proves itself an excellent tool for SHELLING LIMA BEANS. Simply run it along straight edge, where beans are attached, the pod then opens easily and beans roll out un- bruised. •- * • MILDEW which has formed in an unventilated CLOSET can be washed off with household ammonia. After it is thoroughly dry„ apply one of the special anti -mildew preparations or two coats of shellac thinned 50 per cent with denatured alcohol. * • If you're lucky enough to have an old Delft blue and white gravy boat, use it for flowers. Try LILLIPUT ZINNIAS, in all their tropical blaze of colors. The combination is something to remember! USE A BIG BIB -Pretty Sandra Strickland fearlessly holds an unusually Targe example of the lobsters for which her state is famous. The monster from the sea is three feet long and weighs 17. pounds. PAUSE IN THE DAY'S OCCUPATION—The enchantment of childhood imagination cpsts,its raped on these three ' children as they listen to an' outdoor storyteller in Fort George Plajgtaund Entranced, the girl on the left protectively' clutches her doll. I'he little boy, centre, watches wide-eyed, while a doll's bottle Is nibbled by the girl on the right.