Loading...
The Seaforth News, 1958-12-04, Page 2ffi raorrgctsbrod? Smorrebred? Most of us, when we see a sign treading like the above—or any one of a dozen other different spellings—simply point a finger saying. VI/ have some of that" And all the time we're thanking our stars that we don't have to try and pronounce it. But, ac- cording to Gunhild. Gansing, in The Christian Science Monitor, kis all very simple, The banes simply "smorre" one slice of bread with butter and then pile on — well, whatever your ima- gination and refrigerator can concoct. • Good eating, too. Although, as a citizen of Canada, and justly proud of our wheat, I think the Danes might try and do sortie - thing about that forgotten extra slice of bread. If you wrote Ot- tawa about it they might start an investigation— which would help the trans-Atlantic transpor- tation interests, if nobody else. r * w Denmark's famous smorrebrod should really not be called sand- wiches, as this wrongly gives the impression that, our gay and colorful version of meat or fish' laid on buttered bread also de- rives from the invention of John Mantagu, Fourth Earl of Sand- wich (1718-92), called by some the father of the modern sand- wich. The Danish Smorrebrod was never more than one slice of bread. To begin with, it was covered with butter only, but. later was covered also with. meat, fish, vegetables, eggs, or cheese. Historic "butterbreads" have had a changing role in Denmark throughout the ages. They have been the poor man's meal at which the aristocrat's servants turned up their noses and they have been a repast about which one poet said: "Only the rich who never knew of any need In times of dearth themselves with butterbreads can feed." At the time of King Kristian II (1513-1523) bread covered with butter only was eaten as dessert at the Royal Danish Court. The Swedish word Smor- gas lbuttergoose) originated in Norway where a spoonful of freshly churned butter was giv- en to the farm hands to lay on their flat bread. To give them an impression of the meat they seldom got, as this was reserved for the family, the butter was formed as a goose. The smorrebrod as known to tourists visiting Denmark can be as elaborate as the chef cares to make it but for the Danish house- wife it is the easiest and most delicious last appearance for lei overs. Even the tiniest bit can be served as a smorrebrod in an appetizing and attractive way. There is a great difference be- tween our opulent smorrebrod served at parties and the con- tents of the lunchboxes prepared for school children or office workers, homemade or bought in a smorrebrod shop. Such a Shop sells nothing but amorre- bred, ready-made or made to order. Sreorrebrod shops are so important to our Danish life that they are the only shops allowed to stay open until midnight. They fill several columns of the yelloow pages in Copenhagen's telephone directory and some of them boast of delivering to for.. sign embassies, All restaurants in Denmark have smorrebrod lists. Oskar Davidsen is the innovator of the longest with 177 different vari- ations on a four -foot bill of fare. As you :nay choose also among four sorts of bread (not to men- tion toast) and the bread. means a variation in itself, it gives you in reality 708. versions of smorre- brod. But the charm of smorre- brod is that you get at least three or lour pieces, for several are no more than anyone with a normal appetite can eat for a meal. As the food is the same as that served for the cold table, it is easy for any hostess to create her own delicious variety from leftovers ar out of cans after a visit to the nearest super- market or delicatessen. While the box -lunch smorre- brod is eaten with the fingers, we use forks and knives when it is served. at home. And, as at the cold table, we like to change the plates after the herring in order not to ruin the following dishes with a fishy flavor. We serve smorrebrod on plat- ters but if one cannot' place ev- erything on v-erything.on ane tray in a happy and colorful arrangement, it is practical to serve each selection on a different platter: the her- ring, sardines, etc., on the first; then the salads, meats, etc„ ex- actly as one does with the cold table., The cheese comes last. H even the tiniest bit of food is left over, save it, The last lit- tle end of a steak, for instance, may be used for one butterbread, But if everybody wants a share you may out it in four strips and put a strip on top of each but terbread with sliced cold pota- toes, cucumbers, tomatoes, . or whatever you may have that your family likes with cold' meat. The end piece of a salami or a ham you can chop and use as a thick spread in the middle of which you make a hole big enough to hold a raw egg yolk — Yes, we often use raw egg yolks. That goes too for the stone hard crumbs of any cheese, One or two remaining an- chovy filets will make a butter - bread with hard-boiled egg slices more delicious and crumbs Of egg add color, white or yellow, to any butterbread spread com- bined with another color. An artistic blending Of color is as important as the blending of flavors. The foundation is thin slices of bread, lavishly buttered. Take . care that there is something which everyone will like In your assortment and use all your ar- tistic skill to make the trays look like an epicurean delight. Peery Breath Stops Car A device to eliminate drunken driving an automatic cutout that operates by smell — has been invented by Hellweg Fri- borg, a fifty -two-year-old Dan- ish radio technician. It consists of an infra -red lamp, a photo -electric cell and a relay, Friborg claims that it reacts to alcoholic fumes, drugs and gasoline fumes by switch- ing off the car engine. If necessary, the apparatus can be adjusted to switch off the engine "if the driver had barely sniffed a glass of beer," he claims. Q. Is it considered proper to enter someone's home with a lighted cigarette in one's hand? A. It is not good manners to enter anyone's home smoking. FASHION HINT CUTE CUISINE — French actress Pascale Robert uses the insulated mittens attached toher apron to take a dish from an oven during a demonstration in Paris. The apron, with built-in mittens was designed for convenience as well as to protect the house- wife from burning her hands on hot pots and pans. 'TABLE TALKS eiaue No list of favorite autumn des- serts is complete without a re- cipe for the use of oranges, writes Eleanor Richey Johnston in The Christian Science Moni- tor, and I am sure a lot of my readers will agree, Here are a few hints I hope you will find useful. There are many ways to slice an orange and recipes often call for different types, of slices by name. here are a few of these kinds with their definitions: Cartwheels—Slice oranges cross- wise in any thickness (peeled or unpeeled), For half cart- wheels, cut cartwheels in two. Chunks—Remove caps. Cut the orange in half lengthwise, Place half orange cut side down and cut lengthwise. Then slice crosswise. Bite -Size Pieces — Cut peeled orange in half lengthwise, Place hall orange cut side down and cut lengthwise 3 more times, Slice crosswise 4 or 5 times. Segments --Peel; gently separate into natural divisions. Sections—Peel; cut sections half- way between segments walls so that membrane is in center of meat. Wedges Place unpeeled orange on end, cut into 6 equal pieces. Orange Flower Plane unpeeled orange on end. Cut into eighths, slicing almost to the bottom peel, Spread "petals" gently. Grated Peel—Wash orange. Us- ing medium grater, remove only the outer, orange -colored layer, which contains flavor - giving oils. * r Here is a glamorous pie that is high, light, and fluffy—a deli- cate pie for concluding' a holiday meal. ORANGE CHIFFON PIE 1 envelope unflavored gelatin 2 tablespoons cold water 3s cup orange juice Fee cup honey ee teaspoon salt 44 teaspoon grated orange peel 3 egg yolks, slightly beaten 1 cup orange segments, cut in bite size pieces well drained 3 egg whites, stiffly beaten ea cup honey 1 nine -inch baked pastry shell Maraschino cherries, and orange segments In top of a double boiler, soften gelatin in cold water and orange juice. Add honey, salt, and orange peel, Place over boiling water; stir until gelatin dissolves. Gra- dually combine small amount of hot mixture with egg yolks; re- turn to double boiler. Cook over hot, but not boiling, water until mixture thickens slightly. Re- move from heat and cool until mixture is slightly congealed; fold in oranges. Drizzle honey into egg whites while beating; fold stiffly beaten whites into fruit and custard mixture. Pour into baked pastry shell; garnish with maraschino cherry halves and orange segments. Chill. Serves 6-8. 5 5 A refrigerator dessert that can be made with frozen strawber- ries is pretty to look at as well as delicious for special dinners. STRAWBERRY PARFAIT Wil;1RI 1 package strawberry flavored gelatin 1 cup hot water 1?A cups sweetened sliced straw- berries 1 pint vanilla ice cream 1 jelly roll Vs cup whipped cream Dissolve gelatin in hot water in a 2 -quart saucepan and stir until blended. Add strawberries and juice. Gradually add spoon- fuls of ice cream, stirring until melted. Refrigerate until thick- ened, but not set. Cut jelly roll into _ 5 even -sized slices. Butter a 1'h -quart round casserole and stand slices around the sides. Pour strawberry mixture into center. Refrigerate until firm be - fere serving, Run spatula around edge and turn out on serving plate. Garnish top with whipped cream and 'whole berries, * 5 to Combine vanilla wafers, cream cheese, and frozen (or fresh) peaches to make this chilled des- , cert. PEACE -CHEESE DELIGHT 2 (12 -oz.) packages of frozen peaches 1 cup milk 1 (3 -oz.) package cream cheese 1 envelope unflavored gelatin % cup cold water 1 cup grated Canadian cheese cup 'vanilla wafer crumbs Defrost peaches. Add tit cup milk, a little at a time, to cream cheese and blend until very smooth. Soften gelatin in water. Drain peaches; heat juice and dissolve gelatin in hot peach juice, Mix in cream cheese mix- ture and remaining milk. Chill until almost firm, Add peaches and Canadian cheese and beat with electric mixer until well blended, Line bottom of an 8x8x2-inch dish with vanilla wafer crumbs. Pour gelatin mix- ture over crumbs and chill until firm. How To Tell How Long You'll Live Who lives longer -people with dark skins or people with white? There's no doubt whatever about the answer to this question, says a South African social anthro- pologiet who has been studying it. He has found overwhelming evidence that dark-skinned men and women live longer. This is what he says: "Long- evity is clearly an inherited trait. Some dark-skinned people live to 115 or even 129 years in spite of being poorly fed and badly housed." Scientists in other parts of the world have been studying fac- tors upon which long life de- pends, One in the United States has been telling us that men and women to -day have one chance in 100,000 of living to be a hun- dred. That chance is better if you are a woman, for two out of every three centenarians are women We're told, too, . that we can compute our own expectation of life in simple way. Each per- son had a mother, a father, two grandmothers and two grandfa- thers. By taking the number of years that each of these lived. adding them together and divid- ing by six, the person gets — very roughly—his or her hered- itary life expectancy, But we can all influence to some extent the length of our lives, To live longer we should keep busy, say the experts; One goes so far as to say that retire- ment can actually shorten a man's ar a woman's life, Many people who retire slack off af- ter having had a busy life for years and, suddenly finding themselves with "nothing to do," grow tired of life and die. The remedy is for them to go on us- ing the abilities that do not de- cline after those requiring mus- cular activity fade out, "Indulge in hobbies such as painting and writing or collect- ing," advises a psychologist. "Plan ahead, however old you are. It's only when such activ- ities and planning cease that you become really old." Up A Rugged Scots Hillside It happened like that, One moment I was looking across the moor to Achmore, thinking Of making my way back, and the next I had decided to climb the Hill of the Red Fox. Per- haps all the really important decisions are made like that, in as little time as it takes you to turn your head. I scrambled to my feet and pressed on up the hill, When the ground became too steep for a direct assault, I went on in a series of zigzag paths, as I had often seen Duncan MOr do... . On and on I went up the steep sides of the hill. It was like climbing up the inside of a gi- gantic bowl, for the hills ,swept around in a tremendous, over- hanging wall encircling Loch Cuithir. The only way to get to the top of the ridge was through the gap formed by Bealach na Leachaich. , . . I went on again, stepping quickly and lightly across the screes, the way Duncan Mor had taught me. One light toe- hold, then a few quick steps before the gravel and stone could' start to slide beneath my feet. Up and up I went until it seemed that I could go no high- er for I was under a protrud- ing lip, of bare rock fully twenty feet high... . It was easier crossing the screes now thatthe angle of the hill was so acute, for I could balance myself with my right hand. I was afraid to look down, but I carried on doggedly, slid- ing on to my knees now and then, but always moving for- ward, At last I came out through the Bealach, leg weary and sweat- ing for all the cold wind that whistled around my ears. I was on top of the ridge of hills. On the west side the ground fell away in a gentle slope to Glen- hinisdale. . I was facing south and on my right lay the long valley of Glenhinisdale, cut by the silver ribbon of the River Hinisdal. I could see Loch Snizort and Loch SnizortBeag, Loch Greshornish, the slender chain of the Ascrib Islands, and even distant Water- nish Point. In the far distance I made out the flat tops of Mac- Leod's Tables and Loch Brace - dale. T looked around to my left, across the Sound of Raasay, and saw the blue hills of the Outer Isles topped by a long roller of white cloud.. I ran the last few yards to the summit of the Hill of the Red Fox and threw myself face down on the close -cropped turf, The whole of Trotternieh was spread out below me. I could see the river Mealth winding through the flats on the start of its long journey to the sea, and all the townships for miles around. I don't know how long 1 lay there. The sky was clear when I reached the summit and the mist was setting on the Storr when I turned to go. All I know is that I no longer felt lonely and miserable. T had climbed the Hill of the Red Fox, just as Duncan Mor had said I should, and I felt a wild, unreasoning surge of joy. — From "The Hill of the Red Fox," by Allan Campbell McLean. Q. When a young girl is In- troducing her equally young sis- ter to an older married woman, should she call her sister "Miss Harris"? A. No. She should merely say, "Mrs. Phelps, this is my sister, Mary." "It's a short circuit, Please make it longer." A LUCY SHOW WITHOUT DESI! By ERSKINE JOHNSON NEA Staff Correspondent Hollywood — Desilu is be- coming just "lu" for a night. But it doesn't mean Gracie Allen leaving George Burns has given Desi Arnas ideas about permanently shoving Lucille Ball into the solo spotlight. It's just a change of showmanship pace for Lucy and Desi for the first time in ahnost eight years. "K.O. Kitty," an hour-long comedy, gives Lucy the role of a dance teacher who inherits a prizefighter, Aldo ;;lay, and be- comes his trainer -manager. Aldo and Lucille punch home the comedy with Aldo's buddy, Wil- liam Lundigan (who pitched auto commercials last season), pitching woo at Lucille. It is the type of role Lucille played in movies before she ever heard of Desi but after all those "I Love Lucy" shows with Desi - well, the red -head told me: "The first" few days of shoot- ing gave me a little trouble, I missed Desi and I had to get a grip on myself to keep from falling into some of the "Lucy situations. I bet I spoiled 10. takes just standing there look- ing Aldo straight in the eye and calling him Ricky." She also learned how to use a punching bag for the show and: "I have the broken fingernails to prove it. They snapped like crackers even' inside gloves." P.S. When the time comes for Desi to solo on the show, it could be a Western satire. My, my, how Hollywood re- acts to e TV click, You'd think the town never had heard of Barrie Chase, the 23 -year-old blonde who danced up a storm with Fred Astaire as his first home screen partner. Everyone - movies, TV, and Broadway — is chasing Chase now. But Barrie has been doing dancing bits in Astaire films as far back as 1955 ("Daddy Long Legs"). She was a dancer on the old TV Comedy Hour and she helped Jack Cole choreograph two recent movies, "Les Girls," and "Designing Woman." happiest man in town about Astaire's dancing partners hav- ing a way of becoming famous is Producer Jerry Wald. He has Barrie in his forthcoming 20th Century -Fox ' movie, "Mardi Gras." She plays "Torchy,' a philiosophy student working her way through college by strip- ping in a New Orleans night club. For some time Barrie's name has been linked with As- taire's because of frequent din- ner dates. But she brtishes off the talk with: "We're friends, that's all." Barrie is the daughter of au- thor Borden Chase and pianist Lee Keith and she's definitely keeping that tricky first name which now could light up thea- ter marquees in the Fox film version of "Can Can." As Gary Crosby put it so well to her: "When I saw your name in the cast of 'Mardi Gras' I thought you were a boy, But the second I saw you, I knew you were a girl." WITHOUT DESI FOR THE first time in years, Lucille Ball stare, with Aldo Ray in a comedy on the Desilu Playhouse Show.