HomeMy WebLinkAboutThe Seaforth News, 1956-10-25, Page 6Married On The
Ocean's Bottom
When a slim and pretty Miss
eceepltine Ann Glanville saki
"i will" in the mediaeval crypt
ran;; r St. Bride's Church, Fleet
Street, London, earlier this sum-
mer, she was taking part in the
first service held there for at
least 1,000 years.
Few brides, in fact, have ever
been married in stick an ancient
and historic place. Around her
as she knelt beside her groom
were rugged walls which have
survived 1,100 years of Lon-
don's history.
It's usually the girl who
choosers where a couple stall
wed and some girls have chosen
-omantie and strange places.
It was on the advice of a
£ortune teller that one youthful
superstitious bride chose the
bottom of the Atlantic Ocean as
the scene fo her wedding.
The fortune teller had told
her that she would be specially
bappy it she had an unusual
wedding in an unusual place.
It did not take her long to de-
cide flet .. large diving bell nn
the sea-bed was just the place.
Five hundred people Iined
the railings of the steel pier at
Atlantic City. New Jersey, and
munched peanete, popcorn and
hot dogs while they listened to
the ceremony over a loud-
speaker
"The ceremony took about
five elinutes and was conducted
by a minister in morning
clothes," wrote a reporter,
"twenty feet below the ocean
;metiee. It included one of the
longest wedding kisses on re-
cord and then up we came back
on to the pier again."
Another bride who thought
the bottom of the sea a fine
place for her wedding suggest-
ed to her groom that they
should tion diving suits and be
married on the bed of Puget
Sound, Seattle. Unfortunately,
the officiating parson had to be
raised from the depths for a
repair to his diving suit before
he could complete the cere-
mony! -
For "sentimental reason s"
which they did not disclose, e
couple of twenty -one -year• -olds
were wed in the mouth of a
dead whale at Long Beach,
Califnrnie, Such a ceremony
would be legally impossible in
Englnd--unless the carcass had
been manoeuvred, with the
consent of the minister, into an
approved place of marriage.
Last year 0 very sentimental
bride who had met - her beau
beside a hotel swimming pool
told him she would love to be
married in ;just the same
setting,
So Mary A n n lilecher,
twenty, -Year. of Chicago, stood
one :tunny day on the diving
board of a Miami hotel pool and
took the matrimonial plunge •
while a judge tied the knot.
The bridegroom wore a loose.
shirt over his swimming trunks.
And the beide wore a veil aver
her swimsuit.
Adventurous Miss Marjorie
]linger and Mr, Donald Bah -
cork were made man and wife .
while their aircraft was flying
at 1,200 feet. Immediately after
tl±e ceremony they left pre-
sumably for the honeymoon—
one after the other by para-
chute and made perfect land-
ings.
Their hest mans "going
away" was even more exciting.
Be stepped out through the
open door half a minute after
them and was so excited that
he almost forgot to pull the rip-
Ned and fel! 1.000 feet before
his parachute opened. He near-
ly finished his descent by
plunging into a eoncrete mixer
In a builder's yard which he
missed by two yards!
Freak weddings have taken
place on mnuntain peaks, in
jail; in submarines and even on
scenic railways.
f ARES) iM LOVE—QT'S 16'3 -a -RE AIR
(:°AMOUR IN PARES: "it is in the smiles of the women and
in Phe eyes of the men . , .
By Rosette Hargrove
NE a Staff Correspondent
PARTS -. (NEA` -- Fre,ne:e
end the French'way of life 'nave
always provided a profitable tar-
get e'er foreign writers, And the
Lest :•uaien'e for such writers
ecierne si be- the French, no met-
ier how for from the- troth the
nether may i
Currently shirg in on this
Celle! self- merest is Bungee--
len-born
r t ga.-
llen bo n G erne Mikes now a
British subjece with a book cal-
led Petits Chonx," or Little
Cabbages. sub -titled „Visiting
she Frene.h."
.Here's how he sees the Freneh
as compared te t - e Angle -Saxon.
The Frenchman draws a defi-
nite line n-tw,en work and play.
He either works,or does -not
work et ali. He seldom dawdles,
doe `n't take a break for a ci-
Oarette or coffee. but on the
stroke of neon nothing could
delay his sacrosanct lunch hour.
To he taken for a Frenchman
you must make up your mind
to be decadent. The decadence
of France has been one of the
most hackneyed topics of con-
versation for generations all -river
the world.
In France there are employees
.who will accept graft. But they
consider it a present with ne
strings attached. On the other
hand, many civil servants con -
older your offer of a tip an in-
ault; you never know where you
stand with them.
The French have three pas -
:dons --thrift, food and love.
Saving to the Frenchman is as
Inspiring as a bullfight to the
Spaniard, the "sauna" bath to
the Finn, TV to the Americans
or standing in line to the British.
By 60 the Frenchman has us-
ually saved a small fortune. He •
Idlle himself with work for the
time when he won't have to.
work any more and denies him-
self all his life in order to have
A first-class funeral.
For centuries Frenchmen have
been considered decadent be-
cause love was their main pre-
occupation. Now, says Mikes,
('amour has given way to food.
The question is whether it's
more moral to be obsessed by a
meet:lent ragout than, to dream
of Lollabrigida's figure. Never-
theless, the French seem to pre -
kr tci die well than eat badly.
Drinking n France is not a
passion; its merely a habit.
Jean Dupont—the French Joe
DOa1 •s --does not drink to ex-
cess, but he drinks all day long.
Mikes admits that to say the
Freneh-prefer eating to making
love is perhaps a little exag-
gerated.
xag-gera -d. There's a g. eat deal of
tel about love in France—with
a difference.
In London, a wronged hus-
band is the hero of a tragedy
and often gets damages, In
Paris he's simply a cuckold, but
he often kills his unfaithful
wife; it's an old French ,ustom.
Mike does not say how he
found out, but he reports the
gossip that it's easier to be in-
vited into a Frenchwoman's
bedroom than into her dining
room is another exaggeration.
The average Frenchwoman, he
says gallantly. is neither more
nor less virtuous than the
average American of English
woman.
Lamour, he says with rever-
ence, is in the air in France.
It is in the smiles of the
women and in the eyes of the
men.
Parisiennes are no prettier
than other women but somehow
they manage to fool you, for
the first 30 minutes, anyway,
into thinking they are the most
fascinating- creatures. They do
not always keep their promises.
This, however, doesn't seem
to bother Mike.
For in these times, he con-
cludes, "when it is considered
'good form' to despair of the
French, may I say that per-
sonally I like them?"
STRANGE HARVEST -- Rantaie Munn looks over his stable broom,
which turns green overnight with grain sprouting like a lawn in
spring. Reason for the strange crop is that farm hands wet the
broom and sweep the' bdrn floors, thereby picking up spilled
grains which sprout in the damp broom.
/TA E T
"U daue i r dpew .
s
The growing popularity of
sour eream prompts the re-
sourceful housewife to discover
new ways to use it. Soups. gra-
vies, • spreads, and numerous
Other fonds are given a fillip- by
the addition of sour cream to the
recipe, and its substitution for
whipped cream adds a bland
taste to an otherwise familiar
dish.
One soup which is a summer
favorite cold and a winter favor-
ite hot m many families is mock
Viehysoisse, in.which thick, sour
cream is substituted for whipped
cream. The following quantity
will serve' our generous portions.
Mock Viehysoisse No. 1
Wash and cut in small pieces
5 stalks of celery
1 medium-sized potato
1 large onion
Cook in one pint of salted
water until tender. A pressure
cooker dos the work in 5 min-
utes. Press through a sieve, or
whiz in a blender for half a
minute, with two tablespoons of
parsley.
Add seasonings to suit the
taste—pepper, a dash of mono-
sodium glutamate, a few grains
of red pepper, a dash of nutmeg.
Then add half a pint of sour
cream and blend well.
If the weather is hot, the mock
Viehysoisse should he thorough-
ly chilled before serving, and
accompanied with crisp salt
crackers. However, if tate day is
cool, the soup is more appetizing
when heated and served with
hot toast fingers.
Mock Viehysoisse is sufficient-
ly nourishing to form the main
dish for lunch and when bal-
anced with a zesty fruit salad
and sweet rolls, or chocolate
eclairs, it makes an appetizing
noonday meal.
Mock Viehysoisse No. 2
When a more substantial meal
is desired the addition of one
can of cream of chicken soup
and one sun of milk for two
chicken bouillon cubes dissolved
in one and one-half cups water)
to the foregoing recipe provides
a flavorsome treat.
For Cote SIaw
Sour cream is a quick help in
making dressing for role slaw.
To one-fourth cup of mayon-
naise add one-fourth eup of sour
cream, and thin to the desired
consistency with milk added
gradually.
As tastes vary about the pro-
per dressing for cele slaw, the
family's preference can deter-
mine whether the seasoning
should be on the sweet side,
with a dash of sugar added to
the mixture, or half a teaspoon-
ful of vinegar.
With Baked Potatoes
In one very popular Belgian
restaurant, sour cream is served
over hot baked potatoes instead
of butter, to the apparent satis-
faction of the customers who
call for it.
e e p
This salad is a great favorite
in the hunting and fishing lodges
along the Pacific Coast --- a real
man's dish!
Sweet Potato Salad
3 cups cooked mashed sweet
Potatoes
/ cup finely chopped celery
?a cup chopped onion
2 tablespoons chopped green
Pepper
2 chopped pimientos
2 hard -cooked eggs, diced
4 Strips bacon fried crisp and
diced
2 tablespoons bacon grease
3a cup .mayonnaise
1 tablespoon chiU,sauce
2 tablespoons chopped sweet
pickle
1 teaspoon salt
Combine all ingredients; mix
well. Serve with game or park.
o a o
Here is the recipe for a may-
onnaise -type dressing I'm sure
you'll like.
Mayonnaise -Type Dressing
1 cup sugar
2 eggs
Butter size of English walnut
x, cup vinegar
1 teaspoon salt
yi teaspoon pepper
Sour or sweet cream to thin
Combine all ingredients except
cream and cook in top of double
boiler until thick (if Booked over
direct heat, stir constantly as it
doesn't take long to thicken).
Cool. When ready to serve, thin
with cream.
e 0
Far "home -baked" beans—and
there's nothing hotter on a frosty
day -.this recipe is one you'll find
decidedly worth while.
Baked Beans
Begin the day before the beans
are to be eaten. Soak 1 pound
small white beans in 3 quarts
water fnr 2 hours. Adel 1 tea-
snoon salt and boil for 2Ie hours.
Mnisture will he almost gone.
Cover and let stand on top of
stove overnight (beans absorb
remaining moisture during this
period). Next day prepare the
following mixture and stir gent-
ly into beans:
sii cup yellow onions, chopped
84 cup dark molasses
15 cup brown sugar
?_ can (3-4 ounces) tomato paste
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon Worcestershire
sauce
10-12 ounces salt pork cut into
1 -inch sauares (save some
for decorating beans)
1 cup boiling water
Combine all ingredients, add-
ine boiling water last.
Bake from noon to G o'clock
in a covered 4 -quart creased
casserole at 250' F. Remove
cover for last hour of conking
(or. if you like, conk in indi-
vidual casseroles uncovered for
last hour).
Etiq Bern
.aril td. q
ette o 0 o
Q. What is the proper proce-
dure f r late arrivals at rhureh
services?
A. Enter the church very qui-
etly, If a hymn is being sung,
proceed to your seat. If you enter
during a prayer, wail in the ves-
tibule or at rear of church. It is
unlikely that you ever would
be tardy enough to enter during
the sermon, but should this hap-
pen, slip quietly into a rear pew.
Q, Is it all rI€ht for a man to
use only hie initials when signing
social correspondence?
A. No; he should sign his full
name.
Q. While I was confined in a
hospital, recently, my clergyman
visited ins almost every day. Is
there any way I can show him
my appreciation?
A. Your sincerely expressed
thanks should be enough. But, if
you wish, you can give him some
small gift, which can be some-
thing you know he needs or
something for the church.
Persian '" ug$
Encircle Globe
While the Suez Canal contro-
versy threatens to delay Ameri-
can -bound oil, rubber, tea, and
tin, one traditional import from
the Middle East appears certain
of a calm passage. This is the
Persian rug, the jewel of the
weaver's art.
From the ancient towns of
Kashan, Tabriz, Shiraz, and Ker-
man come the famous weaves,
each named after the town
where it is created. Most of the
rugs are dispatched by truck
caravan from Iran across the
desert to Beirut. From this port
they go by ship across the Medi-
terranean and thence to the high
seas.
The trucks follow the route of
centuries-old camel caravans,
passing in their journey the Ti-
gris and Euphrates Valleys,
where once flourished one of
the world's earliest civilizations,
Destination of the Persian rug
cargo is the showroom floors in
New York, the center for whole-
salers in the United States, To
these display rooms come retail
merchants from the entire na-
tion, as well as many European
countries. Here they examine
the Oriental rugs shining, under
the light of rows of low -hung
ceiling lamps, writes Vartanig
G. Vartan, special correspondent
of the Christian Science Monitor.
The musty smell 01 wool - in-
vades the showroom where hun-
dreds of rugs — rolled up and
trussed with hemp — are stacked
along the walls. The smaller
rugs are laid out in flat, -chest -
high piles. And in the - cornea
of the room is the constant snip
snip of scissors wielded by re-
pairmen so expert that they can
cut and shorten a rug without
leaving a tell-tale trace of their
handiwork.
Buyers from Europe are ap-
pearing in ever-growing num-
bers in New York's wholesale
district today. This is a sign of
Europe's economic recovery since
the end of World War II.
"The European buyers pay the
prices without blinking an eye,"
one wholesaler commented.
"They comb the market Inc an-
tique and semi -antique rugs."
The European merchants seek
nut the Persian rugs whose col-
ors have been softened and mel-
lowed by decades of use. This
type of rug, incidentally, is the
one most favored by retailers for
use in theirawnhomes.
The present-day pattern of rug
buying offers a paradox. Some
fine old Aubusson rugs, for ex-
ample ,are being purchased here
for resale in France, the country
where they were woven. Other
Oriental rugs are bought for use
in the lobbies of Italian hotels
and in thousands of homes in
Germany, Belgium, and Switzer-
land.
The Iranians often regard their
rugs (a room -size rug contains
more than 1,000,000 - hand -tied
knots) as a hedge against in-
flation, just as Americans buy
diamonds and stocks as an in-
flation safeguard. In Iran, buy-
ers constantly seek out the homes
of native weavers to purchase
rugs. Rugs used in Iran are
highly prized, because they ac-
quire a sheen which comes from
the wear of smooth slippers.
In recent years, the industri-
alization of Iran has wooed many
RRS
workers away f= -ora ft±r'r
But a rug expert explsieed that
"many thousands of nattves in
Iran will continue the work tbev
know beat •--- the Weaving at
rugs,"
The Oriental rug hesiness cone
stantly reflects chengleg world
conditions. In ,recent years, for
example, Chinese imports bare
disappeared completely. T_e
reason: Coinmtinist dntitaital.en
of China. Before lleorid War II,
American -finances rr!g finals
owned large "foe ,cs' in China
for the weaving -of these thick -
piled rugs,
Now that the Chieme, rugs sea
gone, weavers in ?eche hese
started to make C'hiriese-t;•ne
rugs. Consider this c isaerosa of
national iaflueneca Prene:L-
design Chinese rugs moria,:::`
woven in India,
After the Russians took eget'
part of the Caucasian ,egion, tee
quality of many Bokhcra rugs
deteriorated, reflecting cruder
workmanship and inferior n.a-
terials,
The best Persian wcaecrs, Wit
the other hand, utilise the sante
designs and secret wool dyes em-
ployed by their forebears- cen-
turies ago.
Some of the most t-alticiele
Orientals are smell .,i'lk rugs, tee
finest of which arse Worth :them -
sands of dollars it's not un-
usual for a cornu eseor to stcre
a superb silk rug in a .,tree, aloes
With his. stocks and 'bonds A ,d
in many an Amerism enec uni,
antique rugs are ilispla,.nd ;)n
the fleet or hung on the well.
Kids' Answer To Naturre T cam,
A marsupial is r ty_F ,t r--
ment, ,
Gars are poles to ,reg E sees
on a boat,
Fawn is the eggs of a tisk.
The skunk is a lletie anir::al
that hides in holes and ,melese
PAJAMA GAME — 'Nece;ng pc •
jamas and socks seems some-
what
omewhat puzzling to this steepy-
eyed specimen of man's best
friend. The fuzzy iehaw is an
Old English sheepdog named
Reculver Sugar Bush 'honest),
He slipped into nigh1'sear for
his appearance at an Oid Eng-
lish Sheepdog Cfiornpionship
Show.
6froVe" a,,,,,,..74,„ b,(,r,S Make this Christmas an Li\c\r,/,,,,,'
--\ A . 40,4._ e.,7
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