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HomeMy WebLinkAboutThe Seaforth News, 1956-08-09, Page 2TABLE TALKS dam, Arapews Here's a perky salad with a aid pink color you'll like. SSALMON SALAD PIQUANT 1 1-1b. can salmon 1/2 cup mayonnaise or salad dressing 1 teaspoon salt r/a teaspoon dry mustard 1 tablespoon lemon or lime juice 1/2 teaspoon Tabasco 1 cup diced celery or diced cucumbers x/+ cup sliced pitted ripe olives Dain and flake salmon. Com- )jne mayonnaise, salt, mustard, .nion juice, and Tabasco. Add le salmon with celery or cu- mbers; and ripe olives. Toss 3ghtly. * * 5 Garnish this tuna salad with !'iced hard -cooked eggs and t&]pe olives, and serve with crisp, /'ark greens. TUNA. SALAD WITH CORN CHIPS 1 can tuna (7 ounces) r/s eup crushed corn chips, measured after crushing 4 tablespoons chopped green pepper 4 tablespoons chopped celery 1 teaspoon chopped onion Y teaspoon pepper Mayonnaise Flake tuna; add crushed corn ships, green pepper, celery and anion. Mix well with mayonnaise and pepper. * * 5 If you want to stretch a small ;mount of chicken to make it serve B in a molded salad, try using cream of chicken soup as ene of the salad ingredients. CHICKEN -VEGETABLE SALAD RING 1 envelope undavored gelatin 1 cup leinon juice 1 can condensed cream of chicken soup 34 cup diced, cooked chicken 1/2 cup Chopped celery 34 cup chopped cucumber 34 cup mayonnaise or salad dressing Soften gelatin in lemon juice. Heat soup over low heat; blend ha gelatin, stirring until dis- solved. Mix in remaining in- gredients. Pour into a 3 -cup salad ring. Chill. * * * Another molded chicken salad has crushed pineapple as an in- gredient, This recipe serves 10. 'MOLDED HAWAIIAN SALAD 2 envelopes unflavored gelatin 1 cup cold chicken stock or bouillon 11/2 cups hot chicken stock or bouillon 1 teaspoon salt 2 tablespoons lemon juice 35 cup canned pineapple syrup 11 cups diced, cooked chicken 9' COCKTAIL TURBAN — Embossed gold and silver panne wound about the head of model Joan Hackett makes a dramatic sha- ko turban for fall cocktail wear. The hat, designed by Russ Rus- sell, is trimmed with one huge jewel at the front. 1 cup drained canned crushed pineapple 1/2 cup diced celery 2 tablespoons prepared mustard Salad greens Mayonnaise Soften gelatin in cold chicken stock; add hot stock and salt and stir until gelatin is dis- solved. Add lemon juice and pineapple syrup. Chill to con- sistency of unbeaten egg white. Combine chicken, pineapple, celery and mustard and fold into gelatin mixture. Turn into 10 individual molds or 1 5 -cup mold. Chill until firm. Unmold on greens and serve with may- onnaise. * * * If you're having a summer shower for a bride-to-be, you may want to serve lobster salad in tomato shells. This recipe serves 8 .Garnish it with pickles or stuffed olive slices. LOBSTER SALAD IN TOMATO SHELLS 2 cups diced, chilled, canned rock lobster 1 cup diced celery ?Z cup mayonnaise ?:r cup sour cream 2 tablespoon prepared mustard 8 tomatoes Salt 4 stuffed olives Lettuce Combine lobster, celery, may- onnaise, sour cream, and mus- tard, and mix well. Cut a slice off the stem end of the tomatoes, scoop out pulp and sprinkle in- side with salt. Fill with lobster salad. Cut out center of tomato slice and replace slice on top of tomato. Cut olives in half crosswise and place in hole in center with cut side up. Serve on lettuce leaves. His Wife Couldn't Spell His Name Polish -born Andreas Malz, a U.S. citizen, was recently given permission to change his name to Harry S. Truman. He chose that name because he admired the ex -President and regarded him as one of the greatest men in the world. Some 500,000 Americans change their names every year for various complications, em- barrassing similarities and so on. Some months ago an Ameri- can named Eleftherios Kavoun- didis applied to a Detroit court for permission to change his name. "Even my wife can't spell or pronounce it," he said. His application was granted and he's now Larry Andrews. There was also a Mr. Fido who, although well aware Fido is an old English name, grew tired of the way people jokingly greeted him with a bark, or made puns about "bow -wows," When his little daughter de- cided she would like to be a schoolteacher when she grew up, Mr. Fido, after consulting his wife, decided to change the fam- ily name to a very ordinary one. They felt this would save their daughter from being given ern- barrassing nicknames by the schoolchildren she will be teach- ing in twenty years' time. Who can blame a sensitive per- son for changing his name to avoid constant wisecracks? A certain Mr. Wrigglenecke, of California, became plain Mr. John Jones a few years ago. And in Britain a Mr. J. Bug, land- lord of a tavern, changed his name to Mr, J. Norfolk -Howard. In New York John Warkan- zanowsky petitioned the court to change not his second name but his first. Why did he dislike the name John? "Because," he told the judge, "my wife had an earlier suitor named John and she often tells me that things would have been very different had she married him." The court granted his petition. IN THE KING'S COURT—Under the waxy stare of Prussian King Frederick the Great, right, sailor David Smith snaps a portrait study of Charlemagne. The regal setting was in a wax museum in Hamburg, Germany. Last Words Aren't Always Mournful When Theodore Hook, eight- eenth -century wit and play- wright, lay dying, a friend arrived who Was noted for his enjoyment of funerals and sad occasions. Joked the dying man: "Tell him to come up, If I ani alive, I'll be pleased to see him. If I am dead, he'll be pleased to see me!" King James V of Scotland, noted for his wit kept up the banter his very last words, The news of the birth of a daughter was brought to him as he lay dying, a daughter who would be heir tb his crown. "It came with a lass," he mur- mured, "and it will go with one." This was an allusion to the fact that the crown came into his family throught the daugh- ter of King Robert Bruce. Fontelle, celebrated member of the French academy, lingered a long time on his death -bed, but remained very cheerful. When the end came he was heard to murmur: "I do not suffer, but I feel a certain difficulty in existing." George IV was not noted for his wit, but he kept gay to the end. As he died, his page, Sir Walthen Waller, was beside his bed. The King turned to him. "Watty what is this?" he ex- claimed. "It is death, my boy— they have deceived me!" The Earl of Eldon, the great judge, also had a sense of hum- our that did not desert him at the end. As he lay dying he re- marked to those about his bed: "It matters not to me where I am going, whether the weather be cold or hot." When Prinsess Charlotte was dying the physician tried to sus- tain her with large doses of brandy, "You make me drunk," she protested. "Pray leave me quiet. I find it affects my head." So saying she passed a- way. But according to the corre- spondence of the Duke of Wel- lington, she was also dosed with hot strong wine and sal volatile! Louis XIV of France made his exit quite easily. His last words were: "I had thought dying would be more difficult. I did not know it was so sweet to die." The great surgeon, William Hunter, also reported favorably to those about his death -bed, Said he: "If I had strength to hold a pen I would write how easy and delightful a thing it is to die." Most people know Nelson's last words—"I thank God I have done my duty." Less well known are those of Nelson's great friend, Admiral Collingwood. The admiral was stricken down while at sea, and as he lay dy- ing the weather worsened. Said Captain Thomas, "I fear A:OMIC CRUISER — This sketch shows the atomic -powered "all -missile" cruiser expected to play an important part in the fleet of the near future. Designed to be equally effective against sea, land andundersea targets, the all-purpose cruiser will carry a number of multiple launchers for missiles of varying range and capabilities, plus torpedo launching equipment. Sir, the tossing of the ship dis- turbs you?" Collingwood shook his head; "No, Thomas," he replied feebly, "I am now in a state in which nothing in this world can dis- turb me more. I am dying; and I am sure it must be consolatory to you and to all who love me, to see how comfortably I am coming to my end." Cromwell remained in char - MEASURE OF SUCCESS — "Knee high by July" is more than true in Monroe. You have to stand on your head to get your knees as high as the corn, as Beverly Rattin shows. Science, through the use of hybrid seed, has pro- duced a bumper crop of corn that makes the old adage ob- solete by 'early July. acter to the last as the man of iron. "It is not my design," he said to those around his death- bed,"to drink or to sleep; but my design is to make what haste I can to be gone." That said— he went. Haller, the Swiss anatomist, remained interested in the changes which were taking place in his dying body, a professional to the last. "The artery ceases to beat," he whispered, and his heart stopped. The poets don't seem to have been at their best at great last words. For example, Burns, Scotland's ploughman -poet, died shouting, "That scoundrel Mat- thew Penn!"—which was not poetical. Matthew Penn was an at- torney who was threatening the poet with prison for debt, even to his death -bed, which explains poor Burns' last outburst. Short and to the point—that was Byron. "I must sleep now," he murmured. Goethe, the great German philo- sopher -poet, sat up suddenly in bed and cried in a strong voice: "More light!" Then he fell back dead. After a life of incredible toil, Sir Walter Scott may have been pleased to go. He smiled on his family, gathered around him, said, "God blessyou all!" and ` closed his eyes for the last time. Under forest management, it is possible to take a harvest from the woods and still leave a growing forest. Barbecues And Picnickers and cookout fans have, knowingly or not, con- spired to keep their broiler pro- duction booming. People who like to eat out- doors are staging more and more chicken barbecues — sometimes just for the family, sometimes literally for thousands. No only are chicken barbe- cues combining to keep the new- est and fastest-growing segment of the poultry industry firmly on its feet, but they have pro- vided those who enjoy the modern way of outdoor living with a happy and economical medium between hot dogs and steaks. From a very humble begining some 20 years ago, the Ameri- can broiler industry has mush- roomed from about 34,000,000 birds a year to considerably over 1,000,000,000 annually. That sounds like plenty of broilers for even such mam- moth chicken barbecues as the one staged annually at Belfast, Maine, where 15,000 visitors are fed. However, would-be barbe- cuers have found that it takes much more than a rakish chef's hat a white apron, and a char- coal fire in a back -yard gadget to stage a successful chicken barbecue. For that reason and in an ef- fort to teach the fine points of chicken barbecuing not only to individuals but to respresentat- ives of churches, service clubs, community organizations, rec- reational supervisors, scout lead- ers, and others, barbecue schools have sprung up in several areas, drawing 'students" from all parts of the country. Panels of visiting barbecue masters demonstrated to these students how to organize and to carry out mass chicken bar- becues for anywhere from a dozen to 25,000 person at a time. * * * The fust substantial increase in broiler production often is credited to wartime scarcity and rationing of red meats and to the government's appeal for the development of a faster method of converting feed to -food. How- ever, since 1945 the volume has actually tripled, The phenomenal growth was made possible because tech- nology research had opened new avenues to progress. Better breeding, nutrition, procressing, and management were coupled With two successive three-year chicken -of -tomorrow contests. Agricultural schools and colleges, hatcherymen, feed men, and pro- cessors participated in the con- tests, along with leading poultry producers. The result was a quicker dev- eloped meatier bird. Today only from 9 to 10 weeks and 91 pounds of feed are needed, and farm prices have dropped to between 19 and 24 cents a pound, live weight, de- pending on the region where the broilers are raised. Broilers Booming While New England poultry- men pioneered in broiler pro- duction and research, Georgia has forged ahead of all in pro- duction. The broiler market is nationwide, and broilers from any given area can be sold on a national scale, thanks to rapid transportation, good refriger- ation, and newly developed sanitary processes, writes Eve- rett H. Smith in 'The Christian Science Monitor.' Meanwhile the use of broiler meat has shown a steady rise. Prior to 1940 the consumption of poultry meat was confined chiefly to fowl, capon, and roast- ing chicken. Today, while Amer- icans eat an average of 9.4 pounds of fowl per person an- nually, broiler meat has in- creased in use from practically nil to 13,3 pounds per person annually—all within about 20 years. A large part of this steadily increasing consumption of broil- er meat is credited to a natural partnership that has sprung up , between the producers and the chicken barbecues which have become so popular. Hundreds of thousands of persons have found barbecued chicken, flavored with gravy, stuffing and spices to be something entirely new—and delicious! They like, also, the the mingled aroma of wood hovering lazily over pit and pan, and of brown -crusted meat oozing with spicy goodness. With the trend toward more gracious outdoor living, these family organizational, and com- munity chicken barbecues have steadily increased. Sales of out- door cookers, grills, and barbe- cue equipment have skyrocked during the past two years. In addition to these barbecue schools, hundreds of open -to -the public chicken barbecues are scheduled to be held between now and early fall. Barbecue fans say that a chicken barbecue means"good Pickin', good lickin' — that's chicken!" Costume as well as expensive jewellery, including diamond rings, can be cleaned by immers- ing the pieces in a solution of one teaspoon of ammonia in a pint of warm water. Let the jewellery stand in the solution for about half an hour. Most metals except brass and copper can be cleaned this way. "The messenger fell off the dock and I grabbed it!" WATER SAFETY RULES `NEVER SWIM ALONE; --.ALWAYS HAVE SOMEONE= w rH you." , DON'T DIVE INTO UNKNOWN WATERS! TEST THE DEPTH FIRST AND LOOK FOR DANGEROUS I SWAM OUT -TOO FAR ANI GOT TIRED! DON'T MIS7UDGB YOUR SWIMMING ABILITY..,KNOW YOUR LUMIT5 I ANOTHEI THING... )--. ALWAYS RACBTOWARD THE 514ORE ,.NEVER AWAY FROM ,„c' IN YOU SHOULD BE. IN A BOATTHAT OVERTURNS..,HAIJG ON iv rr....IT WILL- 'r FLOAT