HomeMy WebLinkAboutZurich Herald, 1957-07-11, Page 2Prince Philip Stars On Television
by Tom A. Cullen
NEA Staff Correspondent
LONDON — American televi-
sion will be overlooking a bet
if it doesn't snap up the Duke
of Edinburgh for a guest ap-
pearance when he accompanies
Queen Elizabeth on her formal
visit to the United States in
October.
"Number One Fella Belong
Mrs. Queen" — which is what
New Guinea natives call the
Duke — is now "Number One
Della" of British television,
with his second TV appearance
in five weeks already in re-
hearsal.
Learned societies and royal
charities are now vying for his
unpaid services, while the
mouths of commercial sponsors k
water with envy. As one spon-
sor puts it, "The Duke performs
as though he were born in the
glare of TV cameras with a
microphone in one hand."
But the Duke is also the TV
producer's biggest headache. Be-
fore the American networks go
rushing off to sign him up as a
guest star they should be warn-
ed that the Duke is not easily
controlled.
Prince Philip is headstrong.
He has his cwn ideas concern -
reports from an Italian serenest
on the smoking rim of Vesuvius
and from a Swiss glaciologist
12,000 feet up the Jungfrau.
The Duke was chosen for the
narrator's job in his capacity as
a Fellow of the Royal Society.
Comments Sir David Brunt, sec-
retary of the Royal Society: "I
know of no man whose interests
in scientific and technological
advances are so wide and alive."
If the Duke is a stand -out on
TV, Queen Elizabeth has much
to learn concerning television
technique and is in bad need of
an advisorto do for her what
Robert Montgomery has done for
President Eisenhower.
She has yet to learn, for 'ex-
ample, how to depart from a
prepared script by memorizing s.
few lines at the beginning and
end, which would give warmth
to her speech — and televiewers
a chance to see her eyes.
During her recent televised
speech at the royal banquet
given in her honor in Denmark,
the Queen never once lifted her
eyes from her script. Viewers
saw only her brow and sparkl-
ing tiara, the cameras having
been placed at an odd angle
above her head.
To make matters worse, the
Duke apparently had not been
DUKE OF EDINBURGH AND ADMIRERS—Arm waving doesn't work
ing the programs on which he
appears, and criticism and ad-
vice are not usually welcomed.
He also thinks nothing of run -
suing over -time, • a failing which
could lead to an epidemic of
peptic ulcers in Madison Ave-
nue.
His recent televised talk on his
Commonwealth tour, billed as
"Around the World in 40 Min-
utes," turned out to be more
nearly 55 minutes, with the Duke
mumbling an "Oops, sorry about
this" at the end.
The acid test will come when
the Duke will appear as narra-
tor on British Broadcasting Cor-
poration's most ambitious TV
undertaking to date, "This
Restless Sphere," a one-hour
program to inaugurate the In-
ternational Geophysical Year.
Standing beside a six-foot, il-
luminated globe, the Duke will
cue -in live and recorded material
$rpm 12 countries, including the
Vnited States and Soviet Russia.
The live material will include
warned that he was. to be in
vision during most of the speech.
As a reseal.; he fidgeted, wore his
agonized "banquet" expression,
once sic e atter- ion from the
Queen b; sera: :g his ear.
Should they succeed in lining
up the Duke as a guest star, the
,.meriean TV networks might
find the folio;, ing tips useful:
The Duke refuses to wear
make-up before TV cameras,
thought he will consent to a light
dusting of his face with powder.
.As the Duke's haid is blond, his
complexion fair, he is apt to
have a "washed out" appearance
on the TV screen.
The Duke pays not the slight-
est attention to semaphore sig-
nals from the control room.
Technicians can (but in Britain
don't) wave their arms until
they are blue in the face, the
Duke is oblivious.
Nor does he suffer criticism
gladly, one reason being that he
gets so little of it in his im-
mediate circle.
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FOUR -DOOR EXERCISE — Emerging from different doorways,
the 13 -year-old Zarief quadruplets display their prized diplomas
after they were graduated from Public School 225, Brooklyn,
N.Y. From top to bottom are: Ellen, Isadora, Elaine and Bennett.
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Fundamental rules for cook',
Leg fish are few and easy to ivo1'
low. The principal differenceser
in types of fish is in fat con
tent. For instance, salmon and,
shad are fat fish and are desir ,i
able for baking, broiling, and
planking. Lean fish such as cod+
and haddock are especially de`'";`
sirable for boiling or steams:
ing. All fish may be fried. Met'?:
are .so many exceptions to tile,!
above rule, that, if allowances:_;
are made for the fat content
any fish may be cooked in a
most any way. The most iY
portant thingto remember;
cooking fish is not to over -co
it. It should flake easily fes'
the bones, be moist and ten
and have a natural dell
flavor. ;
Frying Fish
Fish may be either pan or l
deep fried. Cut fish in serving;;`i.
portions and sprinkle both sides
with salt and pepper. Dip in >.r
beaten egg blended with a
small amount of milk, roll in
crumbs. For pan frying have
about 1/a inch of melted fat in a'i
heavy skillet. Fry at moderate
heat. Brown on one side and
turn to brown other side. The
cooking time will be about 10''-.
minutes. Serve with lemon_ or
sauce. For deep frying, put fish,
after coating, in basket. Have
kettle half full of fat at 375 F. 1.
Cook fish to even, golden brown
-- about 3-5 minutes. Drain bat
absorbent paper.
* * *
Baking Fish
Baked fish may be stuffed or
baked plain. Bread stuffing of
almost any favorite variety may
be used for fish. For a 4-5 pound
fish, you'll need about 11/2 tea-
spoons salt, 4 tablespoons but-
ter and 3 slices of bacon. Rub
inside of fish with salt (if stuff-
ing is used, put it in the fish at
this point and sew or close. with
skewers). Place fish in greased
baking pan, brush with melted
fat and lay slices of bacon
across top. Bake at 350° F. for
40-60 minutes, or until it flakes
easily with fork. Baste occa-
sionally, if fish seems dry. Serve
immediately with lemon or
sauce. * * *
Broiling Fish
To broil fish fillets, sprinkle
both sides with salt and pepper.
Place on preheated greased
broiler pan about: 2 inches from ;.
feat; brush with melted fat.
Broil 5-8 minutes or until slight-
ly: brown, baste with melted fat
and turn carefully. Brush other
side with melted fat and cook
5-8 minutes or until fish flakes
easily when tested with fork.
* * *
The following tuna loaf, which
servies 8-9, requires 14 ounces
f the fish.
HAWAIIAN TUNA LOAF
2 cans tuna (7 -ounce)
1 .. cup grated onion
1 tablespoon chopped
te "`pimiento
?/Z teaspoon salt
y/4 teaspoon pepper
1»cup fine dry bread crumbs
e eggs •
1 cup milk
1/2 cup pineapple syrup
1 tablespoon lemon juice
1 cup drained pineapple
tidbits (14 -ounce 'can)
Beat eggs with milk. Mix all
' ingerdients except pineapple to-
gether and turn into lightly
greased baking dish 8x8 inches.
Arrange drained pineapple tid-
bits evenly over top of mixture.
Decorate with bits of pimiento.
Bake at 325° F. for about 45
minutes. Cut in squares and
serve with Savory Cream Sauce.
SAVORY CREAM SAUCE '
2 tablespoons butter
2 tablespoons flour
teaspoon salt
2 teaspoon pepper
Dash monosodium gultamate
11/4 cups milk
tablespoons chopped or
shredded green pepper.
1 tablespoon grated onion
Melt butter and blend in dry
ingredients. Add milk, ground
pepper and onion and cook stir-
ring constantly, until thicken-
ed — about 5 minutes. Keep
warm over hot 'water until
ready to serve.
• * * " *
If you like a subtle blending
•eti spices, Onion, and sour cream.
try this halibut in sour cream.
HALIBUT IN SOUR CREAM
2 pounds halibut steaks or
fillets, fresh or frozen
34 cup flour
11, teaspoon salt
1 teaspoon paprika
Dash pepper
34 cup onion. rings
% cup butter, melted
1 teaspoon crushed sweet
basil
1 cup sour cream
1 tablespoonchopped parsley
Thaw fish, if frozen. Cut into
serving -size -pieces. Roll in flour
seasoned with salt, pepper, and
paprika. Cook onion in butter
until tender. Remove onion, and
save. Place ftsh in pan and fry
at moderate heat. Brown; turn
carefully and brown" on other
side. Approximate time of cook-
ing, 10 minutes. Cover top of
fish with onion, sweet basil and
sour cream. Cover and simmer
for 5 minutes, or until fish bakes
easily when tested with fork.
Garnish with parsley. Serves 6.
* * *
Fish salads are popular during
the summer months,' and tuna,
salmon, shrimp, lobster, and
crab are among the best liked
of these. Diced celery is an in-
gredient of almost all fish salads,
used either in the same propor-
tion as the fish or somewhat
less. Some recipes call for a lit-
tle grated -onion, others for
diced sweet pickle and some for
the addition of diced hard -cook-
ed eggs,
SOCIAL, PROTOCOL, OLD 20Y—It's Cngland and one must wear a tie even if one happens to be
ti penguin at the London Zoo. Informal disgrace, this sniitary outsider is perhaps thinking of
ending it all while his fellow penguins, properly attired, remain aloof,
r
Marie Antoinette
Fashion Setter
More 'than one hundred books
have been written for and
against Marie Antonette. , We
here are concerned only with
her love for and appreciation of
beautiful apparel and her lux-
urious wearing of it. What she
did to help provide /omen with
income from sewing is also an
important factor in the story of
the --ssni:,Iters of France.
Two great arbiters r elegance
who imposed their that' on the
whole of Europe were Marie
Antoinette and her dressmaker,
Rose Bertin, During their era
life-size dolls depicting Paris
styles were sent from Paris to
London and from there they
were sent to other countries.
Orders came into Paris for cop-
ies of the costumes shown on
these wooden mannequins -- this
before there was a fashion press
and before pictures were avail-
able. Later small dolls were
dressed ,and sent to every civi-
lized ,cp'ntry as sales "emissaries
from which ordefs were +ken.
By the number and variety of
the creations of the period of
Louis XVI, Marie Antoinette oc-
cupies an important place and a
particular interest in the history
of feminine costume. The dress
with "elbow paniers"—so called
because it was so very easy for
the lady to rest her elbows, on
thein—was worn only at the
court, the theatre, or for great
balls These full -skirted dresses
made sitting a real problem,
which meant the wearers grew
very tired and sc resting the el-
bows was a help.
For ordinarf life, dresses'
called "polonaise," simpler and
more practical, were worn by
the membc:s of the court and
Marie Antoinette. herself. An in-
genious system of cords — an
engineering feat, really - di-
vided this sweeping skirt into
two wings and a pouf at the
back. . . . It operated like a •
curtain cord and allowed the
skirt to trail majestically be-
hind the wearer whenever a
long skirt was desired, or to be
lifted readily for the carriage.
These and many other transfor-
mations of the "polanaise" dress
were brought into use and be-
came generally popular .. .
Marie Antoinette became a
real dictator of French fashion
for her edicts were announced in
such a way as to become de-
crees. One day when she ap-
:C' `AS. I
peered at court wearing a new
and unusual shade of brown taf-
feta, the king said it reminded
him of the color of a flea. Thus
the shade puce (flea) wag
launched. Another time she
wore another brown dress, s
pale ash shade of satin. The king
thought the new color matched
her hair, This color becain
popular and to make certain
the new fabrics were exact
matches, samples of the queen's
hair were sent to the silk manu-
facturers .. .
We can believe, after reams
of reading, that Marie Antoin-
ette had only one great ambi-
tion: to be loved by her court
and subjects. About the onlli
means she had to express her-
self was through fashion. She
had no political aptitude, so she,
with help from her loyal levo•
tee, Rose Bertin, a French mil.
liner who was originally a pea-
sant girl, made fashions that
will be talked about in every
period so long as fashions last--
From "Dressmakers of France,"
by Mary Brooks Picken and
Dora Loues Miller.
FOR ERROR -HUNTERS
The United States Embassy ii;
Rome publishes a folksy little
weekly news bulletin to keep the
staff up on the latest gossip, go•
ings and comings, etc.
In a recent issue it printed
this comment: "in case you find
a mistake in this bulletin, please
consider it is there for a pur-
pose. We publish something fol
everybody, and some folks ars
always looking for mistakes."
At many of the sandy beaches
throughout Saskatchewan, camp
sites with kitchen shelters have
been built for the convenience
of visitors.
SALLY'S SALLIES
"Too bad the cold war can't
cool the weather; it makes it
hotter."
N HINT