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HomeMy WebLinkAboutThe Seaforth News, 1961-03-09, Page 2Weathermen Talk About The Weather The U.S. nation's top weather men slogged into New York last month for, the 41st annual meet- ing of the American Meteorolog- ical Society and fittingly enough it began to snow again—the sec- ond big fall in two weeks. Na- urally the question was raised: Why is the East suffering so much more this year than last? According to the Weather Bu- reau's chief long-range fore- caster, Jerome Namias, it's all a matter of "planetary waves," the huge currents of air, like the trade winds, which circulate through the atmosphere, For reasons still obscure to meteor- ologists, the wave pattern this year is sharply different.. "This winter has been charac- terized by very large meanders in the planetary waves, with strong ridges and troughs," Na- enias said. "The waves are bringing Arctic and Asian air masses very rapidly down across Canada, the Great Lakes and into the Gulf where they strike the warm, moist air of the South, often from the tropics. This powerful contrast sets up a cy- clone action which lifts the moist air and carries it off to the Northeast, where it releases the snow. "This wind condition did not exist last winter. Instead of pronounced ridges and troughs, the waves were flattened and we had the familiar westerly pattern with little contrasts be- tween warm and cold to intens- ify storms." Taking a wider look at the world's weather, J. Murray Mit- chell Jr., a Weather Bureau climatologist, reported that win- ters have been getting colder since 1950, This reverses the warming trend in effect since 1880s, and particularly strong in the '20s and '30s. The finding raises new questions about the forces which control climate. His report also challenges some ideas that have been widely .ac- cepted recently—particularly the theory that carbon dioxide from autos and factories is producing .a "greenhouse" effect in the atmosphere, leading to a steady tuild-up in the earth's heat, The weather men leaned De - efeasingly to the idea that the sun is a principal force in shap- ing weather. Though its total radiation (mostly visible light) pears c:nstant, its output of X rays and particles varies Wide- ly. In ways not yet clear, the changes in these radiations are believed to set off the vast pro- cesses of terrestrial weather. In the midst cf their discus- sions cf the mysterious ways of weather and climate, the me- teorclogists in New York last month were bombarded with a flat challenge to do something about controlling the perennial- ly unpredictable weather. The challenge came from Rear Adm. Luis de Florez, U.S.N,R. (Ret.), who loves to launch vast ideas. "It is strange indeed that the American people ... display the same fatalism and resigna- tion about the weather that our remote ancestors did thousands of years ago," he told the Insti- tute of Aerospace Sciences, also meeting in New York. "We do not seem to realize that the problem of weather control, gigantic as it is, can be subject- ed to the same sort of attack which brought about our great discoveries in the fields of flight, nuclear power, medicine .. " De Florez wants weather rescerch funds tripled, a sharp increase in education . of new meteorologists, and an all-out attack on the dynamics of the atmosphere to pinpoint the trig - S It seemed almost too simple when 178 years ago the Montgolfier brothers brought man's dream of flight to reality. Their balloon, left, was launched over the French countryside by building a fire under the craft, As the air within warmed, the balloon rose in the air. As it. cooled, it settled slowly earthward. In North Dakota recently, P. Edward Yost, right, rnontgolfiered to a 9,000 - foot, two-hour flight in a Navy test balloon. Suspended in a swing, seat, he manipulated a portable propane burner which warmed the air Inside, To land, he merely turned down the flame; Advantages, says the Navy, are economy and simplicity of operation. gering mechanisms essential to weather control. This would includethe famili- ar techniques of cloud seeding with dry ice, silver iodide crys- tals and carbon black. But it would also be directed toward the discovery of devices to con- trol tornadoes, hurricanes and long-term climate trends. A stocky, blue-eyed man of 71 who still pilots his own amphi- bian on long hunting trips to Canada, De Florez argues that even slight improvements in rainfall might open vast territor- ies to agriculture. "It is a prac- tical goal, it can be done, and we have the tools to do it," he said. "The question is, do we want it in a short time, or just let it drift along and get it in 5g t0 100 years?"—From NEWS - WEEK. Princess Margaret Gets New Butler Kept indoors by an attack of influenza, Britain's Princess Margaret could take comfort from the apparent solution' -of a long - bothersome household problem; a much - esteemed butler, one Frederick John Col- lier, was now at the helm of Kensington Pelee e's domestic staff. It was understood that Collier landed the job through the recommendation of his for- mer employer (and Margaret's uncle), Admiral of the Fleet Earl Mountbatten — who could no longer afford a large staff be- cause, as Collier explained it: "Her late Ladyship had all the money." It was equally under- stood that Collier would keep palace affairs to himself—rather a tender subject since ex -royal butler Thomas Cronin published a newspaper series blabbing about his troubles with Marg- aret's husband, Anthony Arm- strong -Jones. In Dania, Fla., where he now serves champagne to patrons of a jai alai !fronton, Cronin said of • the admirable Collier: "He is a good man and won't stand for any nonsense." "How do you work out the cost of living?" asks a reader. Take your income. and add ten per cent. SCHOOL OF TOMOIIIYOW — The ultra -modern look in school- rooms is demonstrated by Joan Nelson. Classroom features television, streamlined lighting fixtures, carpeting and "tris raid" desks that can be folded out far increased work area. TABLE TALKS Doughnuts made by this recipe do not absorb fat, are easy to make, kind to the budget, and are not too rich, yet are feather - light, tender, and delectable. Even a beginner can turn out creditable results with this re- cipe, not always the case with cake -type doughnuts. * * * OLD-FASHIONED RAISED DOUGHNUTS (A Pennsplvania Dutch Recipe) I envelopes dry yeast or 2 yeast cakes 2 cups warm water 2 tablespoons sugar 1 cup flour 24 cups milk 134 cups sugar % cup lard, melted 2 eggs / teaspoon . salt 1A teaspoon nutmeg 1 teaspoon ginger About 10 cups all-purpose flour Dissolve yeast in the warm wa- ter, add the 2 tablespoons sugar and cup of flour and beat smooth. Set in a warm place to rise 15 or 20 minutes. Scald milk and cool to luke- warm; sift salt and spice with flour. Beat eggs and sugar to- gether and add •to the cooled milk; add lard, and combine with the light yeast mixture. Stir in the flour with a big spoon, using enough to snake, a soft dough (you don't have to knead it), and set it in a warm place to rise for an hour or so. When doubled in bulk, turn it out on a well - floured board and roll out about one -hall inch thick. Cut with a doughtnut cutter and. lay on a well -floured cooky sheet to rise for 20 minutes or. so. It is well to . stretch the hole a little bigger, otherwise, it may close as dough rises. Gather up the scraps of dough and mix lightly, using as little flour as possible, and roll for a second cutting -out. These take a little longer to rise thanthe first ones. Gather the scraps again, shape and roll into rectangle about 5 inches wide and as long as the dough will permit, and with a sharp knife cut into 1 x 5 inch strips. Drop into, deep fat as you would ordinary doughnuts until done and lay out on cooky sheets or waxed paper to dry, Quanti- ties may be reduced, proportion- ately for smaller batches, * • •** There are many ways of cook- ing parsnips; they are particu- larly good with pork or beef. Pare them thinly, then steamor cook in just enough water to keep them from sticking. The cooked roots may then be sliced thickly and browned in butter. Or serve them with seasoned butter, To 2 tablespoons butter add finely minced parsley, or y teaspoon ground 'allspice, ginger or curry powder. A pinch of rosemary is delicious with pars- nips, A turnip is another good, thrif- ty vegetable which should be served more often, Cut a few substantial chunks of turnip into a stew or meat casserole: Mash and season turnip, then spread it about 71/4 inches thick in a bake ing dish, Sprinkle with grated. mild cheese and pop under the broiler until ;browned, When boiling turnips, cover With boil- ing water to cover and add a scant teaspoon sugar as well as salt. Turnips are especially good with fowl, pork and veal. Beet -cooking couldn't be easi- er! To save their color, beets must always be cooked without peeling. Leave about 1 inch of stems on during cooking. Cook- ing time takes about an hour. When done, slip off skins, season and serve. To make - pickled beets, heat "% cup sugar and % cup water with 1 teaspoon mixed pickling spices, Add %, cup vine- gar and salt to taste, Pour over beets and let stand an hour or more. To make Harvard beets, dice pickled beets, heat in this same sweet-sour liquid and thick- en with flour. Add a generous lump of butter. * * Every so often you see knob celery or celeriac in the market. Eat it either cooked or raw and serve it much as you would cel- ery itself. Marinate long thin strips of raw celeriac in French dressing, serve as a salad. To cook, peel and dice. Cook in a little water about 10 minutes. Serve with butter or cream sauce. An excellent accompaniment to many different meats and main 4ishes. a a FRESH PARSNIP CAKES 2 cups mashed cooked parsnips 1% teaspoons salt 1/4 teaspoon ground black pepper 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon fresh lemon juice 1 egg cup fine dry bread crumbs Flour Combine mashed parsnips, salt, black , pepper, sugar, paprika, lemon juice, egg and fine dry bread crumbs. Mix well. Shape into 21/4 -inch patties 1/4 -inch thick. Dip in flour. Saute in bacon dripping, turning to brown both sides. Serve hot with beef, ham, pork or lamb. YIELD. 4 to 5 servings. a * Of all the varied and enticing winter dishes that owe their popularity to canned salmon, per- haps none is so familiar as salm- on loaf. Yet once, again, salmon proves its versatility in this novel new version of the old favorite. Ha- waiian Salmon Loaf features a surprise centre layer of refresh- ing canned pineapple spears. The juicy, golden fruit complements the delightfully seasoned salmon mixture with its unusually moist yet firm texture. This is due to the use of rolled oats that also add a subtle, almost nut - like flavor. A mildly sweet-sour sauce is the perfect accompaniment for Ibis surprisingly appealing but economical dinner dish, - HAWAIIAN 'SALMON ish,HAWAIIAN'SALMON LOAF 2,1 -pound clots pink salmon (4 cups) % cup finely chopped green pepper 4, tablespoons finely minced onion ins teaspoon dry mustard 1 teaspoon salt Dash pepper 1 le cups roiled oats '4 cup milk (approximate) 1,20 -ounce can pineapple spear's !4 cup brown sugar 2 tablespoons cornstarch. lie teaspoon salt 1 sup water 1 cup juice drained from pineapple r cup vinegar ISSUE 9 — 1961. Pineapple pieces 1 tablespoon batter % to 34' cup thinly sliced green pepper Grease a loaf pan approximate- ly 9 x 5 x 2% inches. Preheat oven to 375 deg. F. (moderately hot). Drain and flake salmon, reserving liquid. In a mixing bowl, thoroughly blend chopped green pepper, onion, mustard, one teaspoon salt, pepper and rolled oats. Measure reserved salmon liquid; add enough milk to make a total of 1 cup liquid. Blend into other ingredients, stirring with a fork until thor-- oughiy mo is ten e d and well, mixed. Mix in salmon well. Pack half of salmon mixture into greased loaf pan. Drain off and reserve juice from pineapple spears. Arrange lengthwise over salmon, one layer (about 8) of pineapple spears. Cover with re- maining salmon mixture, pack- ing down well. Bake in moder- ately hot preheated oven 45 to 60 minutes, until firm and edges begin to brown. Unmold and garnish. Cut with serrated knife. Serve hot with Piquant Pine- apple -Pepper Sauce, which should be prepared while loaf bakes. Makes 6 to 8 servings. Piquant Pineapple -Pepper Sauce: Measure juice from pine- . apple; if necessary add water to snake one cup. In a heavy sauce- pan thoroughly mix brown sug- ar, cornstarch, salt. Blend in one cup water, pineapple juice, and vinegar. Cook, stirring, until mixture boils and thickens, is clear and smooth. Curt up enough of remaining -pineapple spears to measure % to % cup pineapple pieces. Stir into sauce along with butter. Simmer a few minutes. About 5 minutes before serving. add green pepper strips. Serve hot. Makes about 2 cups. Err Loyees : 1. To Scr. e E otvap iiey Olen ' Alden Corporation is a z'ig and enterprising holding com- pany which began as the Glen Alden Coal Company in Pennsyl- vania years ago and has haddea- lings in coal, textiles; aluminum, theatres, etc, Casting about for. slew investments it hit upon the lig, old' and apparently money- losing Endicott Johnson Shoe Corporation, about which the fa- mous triple' towns of New York. State—'Binghamton, Endicott and. Johnson City—had been largely organized:: Glen Alden began buying up Endicott Johnson stock and had accumulated' some 80,000 shares in 2 batches, Then the word got about the triple towns that out- siders were moving in. That set 'the insiders off on a vigorous counter - campaign and, as it turned ' out, the insiders included about' everybody in the three et - ties, Endicott Johnson has had a more than merely employer in- terest in its employees ever since it was established by a group of Which the ;grandfather' al Mr. Frank A, Johnson, the present boss, was a member, One of the things the firm had done war, set up a solid pension plan, What has now happened is that by petition of acme 00 per cent of the employees the pension fund is about to buy back the shares now in Glen Alden's pos- session. The Glen Alden people themselves are "moved" by this upsurge of local patriotism and hasten to gig -d way. It is a pleas- ing, almost romantic episode in community loyalty and worker - management awareness of com- mon interest. All that is •neecledl now for a live -happily -ever -after finale is a switch from red ink td black in the company books ender the reinvigorated family ananagement. —Baltimore Sun Baby crocodiles should be ban- ned as pets,says the Gold Coast Progress Association of Queens- land, Australia. It is 'feared that -they will escape and take. up re- sidence in local streams. TRIPLE THREAT Irene Dolls, now in her fifth year with the Metropolitan Opera, can sing dramatic mezzo and soprano roles and occasionally assays the coloratura range. She has proved one of the most versa- tile prima donnas of this cen- tury. -UGH C (FOR CAT) - Tony, the pet of Mrs. George Sillies, hags been dubbed the coolest cat since •Callas. When his mistress practices, Tony nominates himself a one -cat audience. When she turns to Chopin or Brahms he becomes carried away and sings (or looks l'ke ii). "He really prefers stringed instruments," says Mrs. Silfies. 'lie can curl up and nap inside the cases."