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The Seaforth News, 1960-07-21, Page 2How the ace Creams Business Grew Ice cream may have been the invention of the Roman emperor Nero, who sent his slaves to get snow from the Alps and flavor it to his taste. Or again, Marco Polo may have been right when he claimed that the recipe he brought hack frbm the Far East had been in use in Asia for thousands of years. Historians disagree about the origin of ice cream, but certainly the devel- opment of the industry is char- acteristically American. It began in the mid -nineteenth century when a Baltimore dairy- man found the answer to the regular summer problem of all city dairymen — an excess of milk during the summer season when the cows give the most milk and the customers go away on vacations. Jacob Fussell, long before the era of commercial give-aways and opinion sampling, haci several gallons of milk frozen and delivered to his friends. Backed up by some news- paper advertising, this local pub- licity campaign brought in so many orders that the dairy end of the business was soon aban- doned, and the original ice-cream industry established. The trek westward of that era and the development of cities in- creased the demand for ice cream. But at that time it was frozen by the hand -cranking method. One of the early manu- facturers wrote from Iowa that "on the Fourth of July we ship- ped out 300 gallons of ice cream — all frozen by hand." A weary task even for rugged individual- ists: And so for the first fifty years most of the "boughten" ice cream was made on a small scale by local manufacturers. With the turn of the century people in all lines of work be- came invention -minded. An ice- cream manufacturer noticed that at a nearby oil refinery wax was being chilled with brine cooled by an ammonia compres- sor. So when he had an argu- ment with the man who deliver- ed his ice, he bought a similar unit and adapted it to ice cream. This was the first brine freezer. Soon afterward came electric power and all its adaptations, Mrs. Joseph E. Davies unwit- tingly started a new and import- ant angle to the ice-cream indus- try when her husband was ap- pointed ambassador to the Soviet Union. Although there were 1,000 bottles of wine and mineral waters stored in the cellar of Spasso House in Moscow, she knew they would never take the place of ice cream. The equip- ment for making it could easily be shipped and installed. But what about the cream? The president of the Certified M ilk Producers' Association heard of the predicament and same forth with the answer. A "quick-freezing" method had been discovered which prevented the harmful bursting of food cells and had preserved meat, fish, and vegetables for several years, Some laboratory research had been done on milk, but had never been put to use, Now 2,000 pints of cream were frozen and made ready for shipment to Russia. News of the project spread to the Soviet Consulate. "Contrary to popular belief, there are cows in Russia," cams n huffy retort from one of the secretaries. The State Department in Wash- ington brought some diplomacy to bear upon the situation, and explained that it was not unusual for diplomats to take their na- tional delicacies to their new posts. Russians, for example, brought their caviar and vodka, So it was agreed that the electric freezers and frozen cream should precede the Davies to their new residence. According to the trade journal, Certified Milk, this was the first commercial attempt to preserve Mills by freezing. It is now ;ut important economy in the ice- creast industry, and a boon to the farmer and dairyman, who ran dispose of the overflow at the most productive season, writes Natalie Force in the Chris- tian Science Monitor. Painting the lily had added greatly to the commercial sue - cess of ice cream, It began in 1874 when ice cream first met soda water at a Philadelphia fair. Soda water, the most popu- lar drink of that era, was com- posed of cream, syrup, and car- bonated water. When a dispen- ser of soft drinks ran out of cream he sent an order to a nearby confectioner f o r ice cream. Then because the custo- mers kept rushing him, he figur- ed he had to push the stuff in whole. Ice-cream sodas became the sensation of the fair, The sundae was the product of otrr Sabbath day "blue laws." When the city fathers of Evans- ton, Illinois, turned their atten- tion to the soda fountain, a new delicacy was improvised for Sun- day consumption. Many of the customers preferred their ice cream and syrup minus the car- bonated water, and the demand continued throughout the week. The sundae has always given the creative customer the added thrIlI of self-expression. But it was the ice-cream cone and the World's Fair in 1904 which really turned the stream of business ingenuity into a gush- ing tide. Since the ice-cream cone, novelties for the soda foun- tain, street hawking, and the hone have been appearing in endless variety. Altogether they account for about half of the ice cream sold. Can't Sneeze At This World's Record Seven men sat down at a long table in Bavaria recently with boxes of snuff between them. At a given signal they began to take the snuff steadily—pinch by pinch. Every time a man sneezed he dropped out of the contest. The winner of this strange competition was a middle-aged German who sniffed up about an ounce and a half of snuff without sneezing once, a world record — one not to be sneezed at! Snuff, which is simply a pow- dered preparation of tobacco, is sold today in about thirty varieties, and a moderate snuff taker uses about an ounce of it a week, More women are said to be taking to snuff, and it is also alleged to be getting popular with many teenagers — whom some people are always quick to associate with any new "addic- tion!" There's a shop in London that sells snuff from the same jars and shelves that were there in the days of the Regeney dandy, Beau Brtunmel. It's known that Queen Victoria disapproved of snuff -taking and would frown if she saw anyone produce a snuff-box, however tiny, at x Court social function. Imagine being buried in snuff. It happened to a Mrs, Margaret Thompson, whose funeral in 1776 was the strangest ever seen in London, In accordance with her will oho was laid in her coffin on a bed of handkerchiefs and her body was covered with snu0l. Instead of black, her bearers; ail snuff -takers, wore snuff. coloured hats. Mrs, Thompson's elderly ser- vant, Sarah, who, like her mis- tress, loved snuff, walked in front of the funeral procession, distributing large handfuls of snuff to spectators and sprinkl- ing snuff on the ground every twenty yards. ISSUE 29 — 1960 its A BALL - Traditional phone booth wrapped up in a plastic tend in Stockholm, Sweden. Ulla Carlsund !Fans into the bubble to •hake a call, SAD JOURNEY -- A somber Princess Grace of Monaco and her husband, Prince Rainier, arrive at the Kelly home in Philadel- phia. They came from Europe to attend the funeral of Grace's father, John B. Kelly Sr., who died of cancer. TA E TALKS Jam Andpew. . More than a hundre years ago, a group of colonists sighted what they took to be the omin- ous sign of Indians on the war- path — a red flag flying from the top of a tall dead tree. Ap- proaching cautiously they dis- covered the supposed flag to be a huge split salmon, Further investigation revealed that it had been fastened to the tree to advertise fresh fish for sale. The story does not tell whether or not they bought a fish, but if they did, chances are that they cooked and served it in this aid. fashioned way. A whole 10- to 20 -pound dress- ed salmon was frequently rub- bed with salt, pepper, and a little powdered thyme, wrapped in several thicknesses of wrap- ping paper, and baked in a slow oven for 3 to 4 hours, The paper was then cut open and pulled back, skin coming off along with it. Commonly it was served hot with an egg sauce and accom- panied by boiled new potatoes and baby peas. Over the years methods of fish merchandising and fish cookery have changed somewhat. How- ever, the baked salmon -green pea -new potato combination is still a popular one for an early summer meal. If you would like to try it, here are up-to-date directions for cooking the fish, together with a recipe for e delicious egg sauce. Oven -Steamed Fresh Salmon Wipe a whole dressed salmon or a piece of salmon with a damp cloth and measure its thickness at the thickest part. Sprinkle the cavity with salt and pepper, then wrap the fish in an envelope of heavy duty aluminum foil which has been greased on the inside, Secure each seam with a double fold and pinch to make the package eteam tight, Place package on te baking sheet and bake in a hot oven at 450°F. Allow 10 min- utes cooking time for each inch of thickness of the fish, plus an extra 5 minutes for the period it takes heat to penetrate foil. You will know that the salmon is cooked when the flesh down to the back bone has lost its watery look and has taken on a paler opaque hue. At this time it will flake easily if tested with a fork. Egg -Caper Sauce 2 tablespoons butter Its tablespoon flour 1 cup milk is teaspoon salt 2 tablespoons capers 1 hard -cooked egg, chopped teaspoons lemon juice Dash white pepper Melt butter, Blend in flour and stir until smooth. Gradually STRIPPED - Towering masts of Japanese training ship Nip• pan Maru are as bare as a dead Christmas tree. The four- masted barque furled sails as it docked in New York, stir in milk. Cook and stir over medium heat until mixture thickens. Add remaining ingre- dients. Serve hot. Makes lee cups sauce. Easterners and Westerners vie as to the merits of their salmon. However, whether your salmon comes from the Atlantic or Pa- cific area, the following is a de- licious way to prepare it, 4 e « Salmon, Fisherman's Style 1 pound fresh salmon 1 4 cups cold water 1 teaspoon salt ?{r teaspoon pepper 1 stalk celery, chopped 1 slice onion 6 tablespoons butter 2 tablespoons flour 2 medium potatoes 2 medium onions Remove skin and bona from salmon and place in a saucepan. Cut salmon into 1 -inch squares and set aside while preparing e sauce, Add water, salt, pepper, celery and slice of onion to the salmon trimmings. Heat to sim- mering temperature and simmer uncovered 15 to 20 minutes, Strain stock. Melt 2 tablespoons of butter over trot water, blend in flour, and gradually stir in stock. Cook, stirring constantly, until sauce thickens, Set aside to keep hot. Peel and dice potatoes and slice onions thinly. Heat 9 tablespoons of butter. Add vege- tables and cook gently until tender. In another pan heat the remaining 2 tablespoons of but- ter. Add the salmon chunks and fry until cooked, i.e., until fish has lost its watery look becom- ing opaque, and will flake easily on testing with a fork. Combine cooked sahnon with potato and onion, Place mixture around edge of a heated serving dish and pour sauce in centre. Gar- nish with parsley, if desired. Makes 2 to 3 servings. Any warm summer day is reason enough for a new theme in lunching—perhaps a cool seafood salad. Most varieties of fish and shellfish make delicious cold plates, and incidentally menu possibilities are not limit- ed to canned fish such as sal- mon, tuna, and sardines. Perhaps it will be news to you that fil- lets of cod, haddock, sole, pick- erel, and the like make very tasty salads when cooked, chill- ed, and combined with garden ingredients. Good ways to cook fillets for use in salads are by baking en- cased in a covering of alumin- um foil, and by steaming, For hest results cook and -cool the fish as shortly before serving lune as is convenient, and bring out its geod flavour by liberal neer of F•cdt, lemon juice, and fro-sh twice herbs. If flakine; if ;;(1 mixing it tv`.di ether ingre- dients. Pace care not to break it a) r:xec.rice!y, It is mono at - 1, octivc hit in fork,h.(. chunks. 354,4ed Fish tialad 1 pound fish fillets cooked nrd flaked (2 cups flaked) 2 leaspo011 salt 1, teaspoon pepper Tablespoons lemon ,itric•e. " lablcspcons chopped fresh mint 2 tablespoons chopped parsk' Letlure 'r ettp mayonnaise Cucumber slices Tomah wedges S,ason fish with silt and pi p• pci and sprinkle with lentos Mee. Add herbs, reserving 2 teaspoons of mixed parsley and stint for e ;Tarnish. Combine mixture gently. Chill. Divide fish mixture into four equal por- tions and remind portions in let - true Cups on four serving plates. Coat each mound with mayon- naise and sprinkle with remain- ing mixed parsley and taint. Garnish each plate with crisp cucumber slices and wedges of tomato. Makes 4 servings. « s 5utmncr Seagardcu 1 pound fish fillets, cooked teaspoon salt 1 tablespoon lemon juice 1 cup chopped celery 2 tablespoons chopped pickle 2 tablespoons chapped onion 2 hard -cooked eggs, chopped to cup salad dressing 2 tomatoes out its wedges Drain fish well and break into good-sized chunks. Sprinkle with salt and lemon juice; chill. Combine all ingredients except the lettuce and tomato wedges, taking care not to break the fish into small pieces, Serve on let- tuce and garnish with tomato. Makes 4 servings, 4 e . Tuna Towers 21'or Two Because of its delicious flav- our and modest price, canned tuna is a popular salad ingredi- ent. Some summer day when minutes fly and it's meal time in no time, serve a quick and easy main dish like Tuna Towers. Just zip open a can of tuna, slice some salad vegetables, stacic, garnish, and it's ready! Tuna Towers 1 can (7 ounces) tuna 2 tablespoons chopped celery 2 tablespoons mayonnaise 2 cups shredded lettuce 2 large thick slices tomato 2 stuffed olives Drain and flake tuna. Add celery and 2 tablespoons of may- onnaise; combine well. Arrange a cup of shredded lettuce in a round on each of two serving plates, Top each round with a thick slice from a large tomato. Divide the tuna mixture into two equal portions and mould each portion by pressing it into a measuring cup (' cup size) or a tea cup. Unmould on tom- ato slices. Garnish each "tow- er" with a dab of mayonnaise and a stuffed olive. Makes 3 servings. Those .Maritimlers Know 'Their Stuff .As everybody knows, Mari - timers are very fond of munch- ing on seaweed, which they call "dulse". A couple of Japanese scientists may have found the reason; mix seaweed with water and you have a good substitute for whole blood, Doctors Tomoda and Inokuchi of Kyushu University Medical School extract a gelatinous sub- stance called alginon from the cells of the giant brown seaweed. It seems that alginon is com- posed of large protein molecules, which stay inside the body cells, keeping up the blood pressure; it has had no harmful effects. A Little Boy In Old Jerusalem Behind its crumbling nine teentit-century walls, the district] of Mea-Site'erim (hundred gates), in the northeast section 00 Jerusalem, stubbornly clings to the past. Through its maze oat cobbled streets shuffle hundred* of long -bearded, side -curled mere in black caftans and fur -trim- med !tats which elate back to the Middle. Ages. These are the members of "Naturei ICatta" (Aramaic for "guardians of the car"), by far the most extreme and fanatical of all Jewish Orthodox sects. While awaiting the Messiah, they dedicate their lives to studying the Torah and the Talmud, turd endlessly re- peating the 111041ies of despair that their people have chanted throughout the long ages, A ghetto itself, pungent with decaying slreel garbage and noisy with the braying of done keys, the bleating of goats, Mea- She'arim is an embarrassment to the Socialist leaders of modern Israel and an abiding nulsance to the police. For Mia-She'arim protects its own. Take the cast of 8 -year-old b'osef Schuhma- cher, who was taken into the district three years ago by his grandfather, Nehmen Shtarkes. The son of Alter and I d a Schuhmacher, who had just ar- rived from Russia, the toy was given into his grandfather's care; until the penniless parents could establish a home for him. Grandfather put him into a che- der, a school where he was taught only religious subjects. But when the boy's father was finally making money, grandpa refused to give him up. He said Schuhmacher's job as a worn,~ en's tailor was religiously eb, jectionable and he refused te allow little Yosef to go to it state school because there hss would be taught subjects othele than religion, The parents got a supreme court order demanding the child's release. But Zvi Pessa Frank, Jerusalem's chief rabb countered with a proclamatio that anyone helping hide tit. boy from his secular parent was performing te mitzvah, meritorious service, Grandfathe Shtarkes was arrested for ignore ing the court's order but still hit steadfastly refused to say where he had hidden Yosef. Last month, after making He separate raids on hide-outs in Mea-She'arim, the police gave it up as hopeless. Yosef's par- ents asked that the search be ended and meekly agreed to let. Yosef stay with his grandfather„ If they could only visit him from time to time. Grandfather Shtarlces agreed, produced the child and sent him back to the cheder. The case watt closed. Selah. 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