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The Seaforth News, 1955-07-14, Page 2TABLE 1XLKS It seems as though every year rating outdoors becomes more popular not only at regular Atonics but in back gardens and tion as well. According to Meaner Richey Sohnstont writ - g about such matters in The t 1 rlstian Science Monitor, a "'cook - and - serve-in-the-skillett" main dish is one of the easiest to serve to your outdoor gath- ering. Here are some such dishes which may be served aver rice, noodles, spaghetti, *oast or on buns. * Curried meats are always popular for skillet cooking. In s recipe beef, pork, or veal xaaay be substituted for the :iamb if you prefer. CURRIED LAMB ffi pounds lamb shoulder or neck et tablespoons flour 34 cup butter 8 cloves garlic, minced 4 large onions, sliced 4 small apples, cored, pared and chopped 4 tablespoons curry powder 4 tablespoons brown sugar d tablespoons raisins S tablespoons Worcestershire sauce 31 lemons, sliced 4 tablespoons shredded coco- nut }¢ cup broken walnuts 35 teaspon grated lime peel 1 tablespoon salt Cut meat in 2 - 3 - inch -quares. Dredge with flotus lielt butter in large saucepan. Add meat, garlic and onions, end brown lightly, stirring con- stantly, Add apples and curry powder and cook 5 minutes more. Add 2 cups water and all :remaining ingredients. Bring to a boil. Reduce heat and simmer 1 hour, or until meat is tender. Breves six. Note: add almost any leftover vegetable during last 10 minutes of cooking, if desired, If you have leftover chicken, here is a dish for it with an Oriental flavor, Serve it over crisp noodles. To prepare these, place a small amount of fine, uncooked noodles in a flat- bottomed wire basket and fry in deep, hot fat (365° F.) until Bolden brown (about 2 min- utes). Four ounces of noodles will be needed, Drain and sprinkle with salt. CHICKEN CANTON 34 pound bacon 4/1 cup chopped celery 34 eup chopped onion 34 cup slivered almonds 444 teaspon salt 1 cup chopped, cooked chicken 1 tablespoon cornstarch It1a cups pineapple juice and ses water 1 tablespoon soy sauce 1 teaspoon lemon juice 1 cup cooked julienne carrots 14 cup pineapple chunks Fry bacon until crisp; drain on absorbent paper, Pour off all but 2 tablespoons drippings from skillet. Add celery, onion, and almonds, and brown light- ly. Add salt, then chicken. Com- bine cornstarch with pineapple juice and water, soy sauce and lemon juice, mixing until well blended. Add to chicken mix- ture in skillet, cooking until thickened, stirring constantly. Stir in carrots and pineapple chunks. Cover. Reduce heat and simmer 15 minutes. While chicken mixture is simmering, prepare noodles as described above, Serves 4. * :k * If you'd like to bring an old- time dish from the pages of history to your modern patio, try the Stroganoff pictured, Once this dish simmered on Russian cook stoves in the days of Tolstoy. Later it graced Eu- ropean dinner tables and now it may grace yours. Serve it as sandwiches on buns, if you like, or over rice for a sit-down meal, Use 10 sandwich buns for this amount of Stroganoff. SKILLET STROGANOFF 2 tablespoons butter 14 chopped onion 1 teaspoon finely chopped garlic 1 pound ground beef 2 tablespoons flour 1 teaspoon salt 44 teaspoon each, paprika and nutmeg ?' cup chopped, cooked mushrooms 1 can condensed cream of mushroom soup 1 cup sour cream Melt butter in skillet; add onion, garlic and ground beef, and saute until browned. Com- bine flour, salt, paprika and nutmeg; sprinkle over meat mixture; blend, Add mush- rooms and mushroom soup. Simmer 10 minutes over low heat. Pour sour cream over top. Cover and simmer 5 minutes longer, if used for sandwiches, use 'a cup for each bun. e x * SP!1NISH PORK SKILLET 6 pork shoulder chops ?§ inch thick (or 134. lbs, diced pork shoulder) 1 cup sliced onion 2v2 cups cooked tomatoes 44 cup diced green pepper ?.1 cup diced celery 14 teaspoon chili powder 14 teaspoon salt Id teaspoon pepper 1 teaspoon sugar 1 tablespoon flour. (IN COOL CUSTODY — Guard Richard Thomas gives himself up to "Old Man Snow," who keeps cool despite the 90 -plus degree sometimes recorded in Los Angeles. Snowman, sponsored by the Water Resources Authority, is kept under constant refrigera- tion. He reminds Angelinos who visit the Museum of Science and Industry of the importance of winter weather in the moun- tains to their water supply. SLOW DROPPER — A new type of parachute is demonstra ed by - Stiles T. Burke, left, of the Radioplane Company. Called a Rotafoil chute, it rotates from a low -friction swivel. Centri- fugal force flares out the skirt, causing much greater drag and increased stability. A four -pound Rotafoil can handle a falling object weighing 6000 pounds, the makers say. The chute is not intended for human escape, but for slowing down fast - landing planes and dropping supplies with greater stability and accuracy. Assisting in the demonstration is Marilyn Carter. 2 tablespoon water Brown pork in skillet; add onion and brown. Add remain- ing ingredients, except flour and water. Cover; cook slowly 1 hour. Make smooth paste of flour and water. Stir in tomato mixture; stir until thickened. Cover and simmer 5 minutes. Serves 6. * „ * And, in conclusion, let me say that even if you don't go in for outdoor eating, there's no reason why you shouldn't enjoy these fine dishes indoors! Is This The World's Most Honest City? Should you ever visit Denver, Colorado, and chance to drop your wallet within sight of one of the city's boys or girls, you needn't worry. You can be dead sure it will be returned to you with its contents intact, For Denver, you see, is one of the most honest cities in the world. Most of its youngsters belong to its unique Honesty Club, members of which are pledged to return anything they find and to act always with scrupulous honesty in all cir- cumstances. Those who find money and return it receive a gold pin from the club in recognition of their honesty, plus a brand new bank book filled with a one dol- lar deposit. One ten -year-old girl who found a pocket -book on a Den- ver bus questioned verybody seated there in efforts to find `the owner. There was no claim- ants, so she opened it, found the owner's address, and 'phoned him at once. She got her gold pin. An urchin who found a wal- let in a gutter traced the owner after two days. He, too, quali- fied for a gold pin. Every year the holders of gold pin awards gather for a banquet in one of Denver's plushiest hotels. They are fed royally and are addressed by famous personalities who con- gratulate them on their honesty, TOM'S NOT FORGOTTEN — Tom Sawyer and Huck Finn still float down dreamy rivers as small boys relive their legendary adventures. Ready to shove off for a goody old-fashioned session of rafting on Peachtree Creek are, from left: Luke Curtis, 8; Jimmy Geisler, 6, and brother Bill, 10. The boys' pet pooch is serving as .pilot. COAL THINE EMPLOYEES 13,278 of the 18,050 persons employed at coal mines last year worked underground. The 4,772 surface employees worked an average of 237 man -days during the year, while under- ground workers averaged 191 man -days. Enough Was Plenty Kid Broad was a tough little fighter whe was famous for his ability to take punishment. He was often knocked down by an Opponent, but there was no one who could keep him down. Whenever he hit the canvas, the Kid used to give himself a sort of pep talk, audible to many sit- ting at ringside, "Come on, Kid," he used to say. "Get up! You mustn't get yourself knocked out. Take a beating if you have to, but don't get knocked out. Your father back in Cleveland wouldn't like iti" And with those words, Kid Broad used to stag- ger to his feet and go on with the fight. One day, however, the Kid was matched with Aurelio Herrerra, reputed to be the hardest hitter in the lightweight division. The first blow of the fight was a ter- rific smash to the jaw landed by the Mexican and Kid Broad went down. Badly shaken, he groped on all fours and began to mumble his usual pep talk to himself. "Come on, Kid, get up. Your father in Cleveland wouldn't like it if you lost this fight." Kit broad staggered to his feet and walked into another terrific blow. Again he went down. And again he talked him- self to his feet, The Kid took a terrible beat- ing through the first four rounds of the fight. The fans marveled at his staying power, In the fifth round, the Mexican landed the hardest blow of the fight. Down went the Kid. Weakly he rolled and raised himself to one knee, mumbling through bloody lips, "Get up, Kid, get up." As the fans held their breath, the Kid started to get up. But just as it seemed that he was going to make it again, he flopped back to the canvas, put a hand under his head like a pillow, and shouted angrily, "To heck with the old man in Cleveland! This crazy guy will kill me if I get up again!" Bread: Average factory selling price was at an all-time high of 10.6 cents a pound in 1952, nearly five cents more than in 1945, over double the 1939 price. How Cn1?. Q, How can I remove ink *tains from mahogany? A. Put 4 or 5 drops ofanitre in a teaspoonful of water. Dip a feather into this solution and touch it to the stain. As soon as ink disappears rub immediately with a cold wet cloth to avoid leaving a white spot. Q. Bow can I give a mirror a thorough cleaning? A. Rub with thin, cold starch over the glass, or a thin paste Of powdered whiting and water. Allow it to dry and then rub oft gently with tissue paper or. a soft cloth. Q. How can 1 keep an omelet from collapsing? A. An omelet v-ili not col- lapse if a pinch el powdered sugar and a pinch 01 corn starch are beaten in with the yolks of the eggs Q. How can I prevent curd- ling of custards? A. If custards are baked in too hot an oven they will curdle. This will also be the result if too much sugar is 'aged in the recipe. Bake in a moderate cool Oven, placing the dish of custard in a pan of water. Q. How can I easily remove corks from mucilage bottles? A. The cork of a glue Or mu- cilage bottle can be removed without the least cifticulty the next time wanted if 3t is rubbed with a little lard, Q. How can I remove end liver oil stains from fabrics? A. Sponge freer° with car- bon tetrachloride and then wash in warm soapsuds. This should be done as soon as possible, Q. How San I make a glue that will stick paper or cloth to metal, wood, or glass and leave no stain? A. By dissolving. 1 lablest,oen- ful of ordinary ge:atin in 2 to 21i tablespoonfuls of boiling water. Boil a few n,inetes and then add a little -agar while still hot. Q. How can 1 malt an ash stain? A. Mix 1 quart c•f hailed lin- seed ail, 1 quart of turpentine, I pint Of whiting. and 1 level tablespoonful of rrrr sienna. What Is The Future Of "Theatre" Television By Dick Kleiner NEA Staff Correspondent New York—At the moment, there's a lot of sound and f;try about pay -as -you -see television. But hardly a word is being spoken or written about another offshoot of TV which could, in the long run, have an even more profound effect on the whole structure of the amusement business, That is theater television. And there's a good reason why there is little in the way of public de- bate about it — it doesn't need TCC approval. It is already here, it is being used, its potential is recognized. There's just one little thing standing in its way — public acceptance on a big scale. And there are those who say the public acceptance will come. Among this group is, of course, the chief spokesman and chief proponent of theater TV, Nath- an L. Halpern, president of The- ater Network Television, more comfortably known as T -N -T, Here's how theater TV works: an event is televised to a net- work of movie theaters. The pic- ture is projected on a movie - sized screen. The audience buys its way into the theater, as they do to see a movie. The theater owner pays a percentage of his take to the television people. That's allthere is to it. * * * The disadvantage is obvious— will the people go out to a the- ater to see television? "Yes," says Halpern, "if the attraction is good enough," And he has past evidence to prove his point. T -N T has tele- vised many title fights, blacked - out on home TV, The Marciano- Cockell fight, for example, was theater -televised. And, while fear from a howling success, more people saw it in the 83 theaters that carried it than were in San Francisco's Kezar Stadium. And the price's weren't cheap—they ranged from $2 to $5 per head. "Some people, Halpern says, "would rather watch in a thea- ter than in the stadium. It's like being on the 50 -yard line. It's often much better than in the stadium—you can be blocks away there." One interesting psychological development is that people watching on a theater TV screen will often react as though they were there in person. At theater - casts of the opening night of the Metropolitan. Opera, there were shouts of "Bravo." And fight fans found the theatercast of the Mar- ciano-Cockell bout so exciting they began to yell and boo and shout "Stop it" just as the fam: at Kezar Stadium did. Halpern sees theater TV be- coming a part of a new kind of double -feature for movie thea- ters. "Nowadays," he says, "the movie theatres aren't producing enough pictures for the double - features houses. Already, the theater owners are crying for snore product. I see a time when every day we'll put on a vaude- ville show, with only the top names, and televise it to theaters all across the country. They'll program one top Hollywood film, with our variety show as a sec- ond feature." This isn't as far-fetched as it might seem. Already, Halpern's company Yeas 112 theaters equip- ped for receiving telecasts with another 50 mobile units avail- able for other theaters. And the vaudeville and actors' unions have discussed this plan and found it workable. Some nights theaters might show full-length Broadway plays —unexpurgated versions, which home TV can't show—and some nights title fights and some the opera and some other top sports events. And, Halpern says, the people will come because "they like to go out once in a while and, too, the picture is so much larger than that they get at home." In fact, he gets a big kick out of TV set manufact,',ett adver- tising 21 -inch sets as "giant screen," The smallest theater TV screen is 12 by 15 feet. And most are much larger. The FCC has nc juristiict on over theater TV because this is transmitted over private wires, leased from the phone company. The FCC just controls publicly - owned channels, So, Halpern points out, "Theater TV doesn't take away free TV from any- one.' * ' More theaters are expected to equip their projection booths with TV machines ea soon as the cost comes down, Currently, it will run a theater between $:5,- 000 and $20,000 to get ready. That's expected to drop soon, with mass produrt:'cn al nrofec- tors. One or two p:ab.•e. -. still pre- sent themselves --on en ottt8.00r event, like a sumeser title fight, there's the weathc, to consider. The contract now: sc.nvs reads for seven days, in eaee of postpone- ments. Then there'd the .prnMem of line failure v: hic•i,, Halpern says with a quiet tem -on -wood, so far hasn't happened. "But the only 11'i:,ig we. could do," he says, "is(n e everybody their money back'" And that's the thente, 'TV pic- ture now. Give it a few years, and it may change the whole en- tertainment plot u re. NIGHT AT THE OPERA: Opening night cit the Met, as televised on neighborhood theatre screen, had audience shouting "Bravo."