Zurich Herald, 1957-10-10, Page 6Super -Duper
lice.Creand
This is not necessarily for
casting aspersions, although I
am the leading aspersion caster
drf my precinct, but is more
Irroperly a matter of letting the
chips fall if the shoe fits.
You see, our vacation had
'more mileage in it than com-
mon, and there isn't much you
can do while driving along, so
we fell into the custom of pat-
ronizing almost all the slope -
roofed, white -painted, sign -cov-
ered, roadside holler -through -a -
window refreshment stands that
contrive to look just like the
next one and dispense an al-
leged ice cream I do not know
the exact nature of the product
they put out, but I know that
• after sampling the kinds for
several thousands of miles I
arrived home wishing for an
ice cream. My companions on
this safari had the sante idea,
so we made some and found it
good. As I say, I am not casting
aspersions, but i know what I
know.
It is almost alarming, the way
these places have played around
with their names. You may, from
the confines of your own neigh-
borhood, know the essential
differences between a Chilly Flip
and a King Delight—but after
you have ranged touristwise
past the manifold vagaries and
variations of King, Queen,
Cream, Whip, Freeze, Joy, etc.,
you will have lost all such sense
of distinction, and you will
find yourself pulling up at the
next one on the right without
paying too much attention to
the name.
I can report that after so many
of them they get to look and
taste alike; that the architecture,
machines, signs, and even the
girls behind the screens, as-
sume a sameness in which only
the most blatant deviation gains
your notice—such as one sign
which said:
Awful! Awful! Awful!
Awful Good!
Awful Big! Awful Fancy!
Non Fattening!
Our conclusion, in general,
was that as soon as we got home
we would make some real ice
cream; that the present popu-
larity of the roadside substitute
derives mainly from the mon-
otony of travel; and that what
they have done with ingredients
is amazing and remarkable. In
short, after we had stopped at
several, our attitude then took
on a spirit of research, and we
gathered enough data to com-
plete a scrolarly thesis if some
university cares to make us an
offer.
I might add that we had a
double-decker awful, and drove
away thoughtfully.
Now, you will have noticed
that in all the aspersion casting
I do, I invariably include con-
structive suggestions, and in
this instance I advocate a re-
turn to the old-fashioned home -
model ice-cream freezer. The
monumental enjoyment with
which our family and guests
tackled our ice cream last Sun-
day, when we held our annual
home -coming and Pea Festival,
to a significant emotion and in-
dicates that I am sufficiently
right to be heard.
Times have ceienged, and the
Ice man is witthe dodo and
Tyre. We used to be able to get
a. 25 -cent -piece set off in the
washtub. This time we had to
all three flaring pans with water
and put them in the home freez-
er overnight, and we pieced out
with cubes from the refrigera-
tor. One will have to explore
his local conditions to And out
what to do about ice. Salt can
still be had, of course.
Recipes for ice cream are ex-
tant. You can find them in the
old cookbooks, calling for milk
and cream and fruits and eggs
and various items long neglected
in this field, with no mention of
wind, fluff, and foam at all..
In a project of this kind, ex-
pense is no object, so I can tell
you that freezers with electric
motors on them are available.
Those who remember how the
crank had to be churned on the
back steps, until your eyes were
popped out like cucumbers, may
have an ingrown opinion that
no ice cream is worth repeating
that labor. But if you go to al-
most any hardware store, you
will find the man has some mo-
tor -driven freezers out back, or
upstairs, that he bought on the
change of the tide He thought
the motor was going to be pop-
ular, but just as he thought so
the ice-cream era ended.
You can make hint a small
offer and attain an electric
freezer almost at once. I did. He
said, "What're you going to do
with it?" and when I told him
I planned to make some ice
cream he invited himself to the
event.
On the other hand, 1 am not
so sure ice cream ,today, isn't
worth any amount of work.
Comes tomind the old-time pic-
ture of the contest on those back
steps—the little freezer twisting
from torque when the cream
begins to harden, and the steps
all wet from salt water coming
out of the little hole, and the
frantic call for somebody to
come with a towel and hold the
top down. The towel, because
the top is cold. Then the wrest-
ling with the thing, and the
decision' finally that it has hard-
ened enough. "Don't get any
salt in it!" was always said when
the top was lifted off.
Even then came the work of
cleaning up the handle and
crank and gears, for salt is cor-
rosive and the rig must be kept
ready for the next time. Where
do you dump the salt? (Old-
time Maine poachers carried it
to a secret place up in the
woods, naturally.) It would
erase unwanted weeds in the
driveway. Frugal folks knew you
could dry it out and use it some
more.
Our ice cream, at the family
picnic, proved my contentions
are correct. We had three gal-
lons ready—vanilla, chocolate,
and strawberry, with everybody
taking some of each. They
cleaned us out. They • talked
about it. They all said, "There—
that's ice cream!" -- By John.
Gould in The Christian Science
Monitor'. •o. , ...
Long Tickets
Imagine a travel ticket 25 ft.
long. You'd think it would be
rather cumbersome on the jour-
ney, but one that size was re-
cently issued by a Japanese
travel agnecy for a passenger
who was flying from Tokyo to
the United States by way of
seventy-four cities in Asia, Aus-
tralia, South Africa and Europe.
.An even longer ticket was is-
sued last year by an Australian
agency to cover travel on twen-
ty-nine airlines and visits to 105
cities in thirty-three countries.
It was 33 feet long — a record.
What is believed to be the
longest railway ticket in the
world was issued by the Penn-
sylvanian Line in Washington.
It was 9 feet 7% inches long
and entitled the purchaser to
travel over twenty-eight differ-
ent railways:
WHERE ARE THEY ALL GOING?—Those autos dusting along on
the inter -city highways—ever wonder where they're all going ?
The U.S. Census Bureau tried fa satisfy this curiosity with a
survey. They found 48 million trips taken in the first 15 weeks
of 1957. Destinations appear in the chart above. To be
counted as a "trip", a journey involved an overnight stop away
from home or 100 miles traveled in one day.
LAST OF THE INCAS—011antay Suarez adds incongruous Inca
touch to his Ivy League surroundings of Columbia University.
The 21 -year-old native of Peru, whose full name is Olkantay
Suarez y Sahuraura Tito Atauchi Yaurak de Arissa Ttito Con-
demayta, Inca XXVI, is the last male descendant of the ancient
Incas who once ruled Peru. The "kippo," or knotted rope he's
holding is used by Indians of the country.
rs
fly / 17�i ., l/
aLE
el atvi'isavitiews.
Keep all fresh, cured, and
cooked meat in the refrigerator
at 38 to 45° F., and use as soon
after purchase as possible. Store
all meats in coldest part of re-
frigerator or in meat compart-
ment.
Fresh and cured meat in
market paper should be re-
wrapped loosely in waxed pa-
per, aluminum foil, or clean
market paper to allow a circu-
lation of air to dry surface par-
tially. Fresh meat prepackaged
by meat dealer should have
wrapper Ioosened before plac-
ing in refrigerator. Cured or
smoked meat and sausage pre-
packaged by meat packer can
be stored in the refrigerator in
the original package. Vacuum
packed meats should be stored
without breaking the vacuum,
When once opened, treat as meat
prepackaged by meat dealer.
Meats for freezer should be
wrapped tightly in freezer wrap-
ping material, frozen as quickly
as, possible, and kept at 0° E or
colder. The ice .,cube sections ;ofe
some "refrigerators are not cold
enough • for quick, f r e e z i n g.
Smoked and salted meats may
develop rancidity if frozen over
one month.
*
CHEESE AND DATE LOAF
$/ cup boiling water
54 pound dates, finely cut (1r/
cups)
2 tablespoons butter
134 cups sifted bread (all pur-
pose) flour
1 teaspoon baking soda
1/ teaspoon salt
34 cup sugar
1 egg, beaten
1 cup grated cheddar cheese
1 cup chopped nuts
Line bottom of loaf pan with
waxed paper. Grease paper and
aides of pan. Heat oven to 325
degrees.
Pour boiling water over dates
and butter. Let stand 5 minutes.
Sift dry ingredients into mix-
ing bowl. Add date mixture,
beaten egg, cheese and nuts. Mix
until just blended. Spread in
prepared pan.
Let stand 20 minutes, then
bake in a slow oven for 50 to
60 minutes.
CHEESE DOUGHNUTS
4%a cups sifted bread (all pur-
pose) flour
4 teaspoons baking powder
3/2 teaspoon salt
a/ carp sugar
1/ teaspoon cinnamon
3/ teaspoon nutmeg
2 cups grated cheddar cheese
2 eggs, beaten
1 cup milk
Sift together into mixing bowl
the flour, baking powder, salt,
sugar, cinnamon and .nutmeg
Add cheese.
Combine eggs and milk and
add to dry ingredients.
Roll to 1/4 inch thickness. Cut
with doughnut cutter. Fry in
deep fat of 375 degrees tempera-
ture until lightly browned.
Drain on brown paper or pa-
per towel. Dust with sugar.
CHEESE STICKS
1 package dry yeast
x/2 cup lukewarm water
1 tablespoon sugar
s/ teaspoon salt
2 tablespoons caraway seed
3 tablespoons softened butter
4 to 41/2 cups sifted bread (all
purpose) flour
2 egg whites, beaten
Milk
Grated cheddar cheese
Soften yeast aa directed on
package,
Combine water, sugar, salt,
caraway seed and butter in a
mixing bowl.
Add 1 cup flour. Beat until
smooth. Add yeast, then another
cup of flour. Beat well.
Fold in beaten egg whites.
Add rest of flour. Knead dough
until it is satiny.
Let dough rise in a warmed
bowl in a warm place until it
is doubled in bulk—about 11/4
hours.
Punch down, then let rise
again until doubled in bulk.
Knead, then Iet rest 10 minutes.
Divide dough in half. Roll each
in a 9 -inch circle. Cut into 12
pie -shaped wedges. Starting at
wide end, roll each like a jelly
roll. Curve each into a crescent
shape and- place on buttered
baking sheet.
Brush with milk. Sprinkle
with grated cheese. Cover with
waxed paper and a towel. Let
rise until doubled in bulk.
Bake in a very hot oven of
450 degrees for 10 to 12 minutes
ye—place a shallow pan of boil-
ing water on rack underneath
cheese sticks.
FIRST THINGS FIRST
A story is making the rounds
In Alabama about the dyed-in-
the-wool 'Dixiecrat who attend-
ed a meeting at which candi-
dates for delgate to the national
convention outlined their views.
When all had spoken, a friend
asked, "Well, what do you think
now, Lem?"
"Think?" exclaimed the Dixie-
crat. "I didn't come here to
think. I came here to holler!"
Famous Puns
Critics of the pun have called
It the lowest form of wit, but
some of our greatest writers
have used them brilliantly,
Charles Lamb, the essayist,
once spoke of a very stern tax
collector. "His name is Winter,
but his methods are summary,"
he punned.
Another famous man who
loved a joke, Theodore Hook,
once boasted that he could make
a pun on any subject.
"Make one about the king,"
challenged someone,
"The king is no subject," was
Hook's witty reply.
Is there subh a thing as a
perfect pun? Yes, claims a man
who collects them. He tells the
story of a woman who was
walking with a friend by the
River Wey. She took a plant out
of the river, remarking: "This
is a rare specimen."
"It's an out-of-the-way plant,"
the friend retorted.
The brother of Landseer, the
fatuous painter, was asked •what
he thought of the then new in-
vention of photography. He re-
plied: "It's bound to prove a
foe -to -graphic art, I'm afraid."
Sydney Smith, the great wit,
once remarked to a missionary
who was going to a cannibal
island: "I hope you will agree
with the natives."
Puns have helped business. In
the window of a shop where
spectacles were sold appeared
this notice: "You cannot be op-
• timistic with misty optics."
Among rivals for the hand of
the pretty daughter of a north
of England business magnate
was a young footballer. The fa-
ther was a keen football fan, so
he told the young man: "Score
a couple of goals for the team
on Saturday, and then come and
see me again." The footballer
scored the goals.
"Now," said the girl's father
to him, "tell me in what respect
you differ from the others who
seek to marry my daughter?"
"That's easily explained," said
the young man, "They loved for
gold, while I goaled for love."
The footballer won his wife
and with her a fortune of L10,-
000.
One of the .most 'important
puns over made was used by an
English woman taken prisoner
by the enemy during the first
Afghan War. She was compel-
led to write a note asking the
English commander not to come
to her rescue.
The commander was a Gen-
eral Nott and the pun she made
consisted of two words: "Ad-
vance, Nott!" The general un-
derstood and acted accordingly.
Are Our Colleges
Too Cheap ?
Predictions of college enroll-
ments'Within the next few years
go up and up. They would seem
fantastic were not the facts to
support them plain for all to
see. And if we are to continue
to assume — as we believe we
should — that college education
at public expense for any who
aspire to it is a valuable contri-
bution but not an essential obli-
gation of government, the prob-
.
lem of financing seems awe-
some.
Should the nation turn the
clock back a century or more
and take the position that col-
lege is for those who can afford.
to pay the full cost of their
education or who can find pros-
perous relatives or friends to
help them? Aside from the dif-
ficulty of turning back also the
thinking of a whole nation
which has come to accept that
in varying degrees, education is
a social as well as anindividual
responsibility — could a demo-
cratic nation afford to make
wealth the primary criterion of
selection for college?
Has private beneficence to-
ward the colleges been exhaust-
ed? No, But it is being strained.
Contributions from business in
particular have reached heights
unimaginable a few years ago.
Mote alumni give more.; So do
generous nonalumni. And the
biggest source of private gifts of
all — college faculties — can
hardly be asked to dig deeper or
it will dry up through the sheer
necessities of the teachers. For
they are contributing more be-
cause of the salaries they don't
get by sticking by their profes-
sion than all other nongovern-
mental givers combined.
In his aretile "Colleges Are
Too Cheap," appearing in a re-
cent Fortune magazine, Herbert
Solow takes account of these fac-
tors. And he suggests that the
problem be approached increas-
ingly from the side of choosing
the student sincere in his ambi-
tion for higher education and
equipped to benefit from it and
then helping him pay some-
thing like his full fare. And he
suggests new credit institutions
as the means — to make loans
which are to be paid back after
graduation and either reduced or
forgiven if the recipient devotes
himself to socially valuable but
poorly paid professions.
Among other merits, such a
plan would place society's res-
ponsibility in a clearer light —
to help those who show promise
of helping society. An Editorial
in The Christian Science Moni-
tor.
HAPPY TALI( — France Nuyen,
pretty French -Chinese import
to Hollywood, doesn't speak
English very well. But her role
as Liat in the films version of
"South Pacific" doesn't call for
it. She does her talking with
sultry eyes. learning she got
the part of the "Happy Talk"
girl was the happiest talk
France ever heard,.
Montreal of future: An impressive glimpse into future
down -town Montreal is revealed by this view of model of a
master plan (left) accepted by Canadian National Rail-
ways recently for the development of its Central Terminal
area. Prepared by Webb and Knapp (Canada) Ltd., the
master plan covers three blocks in Montreal's heartland
and calls for a 40 -storey office building in the shape of a
cruciform; a wide plaza with sunken open-air restaurant
and a shopping concourse with two levels of parking under-
neath; a 15 -storey, a 20 -storey and a five -storey office
building; a block -wide promenade of shops, a theatre and a
massive three-storey transportation centre to integrate
rail, bus, air and automobile facilities. The plaza area will
be called Place Ville Marie to commemorate the first
settlement founded on the site of what is now M ontreal
and this area will be leased to Webb and Knapp (Canada)
Ltd. for immediate development. Donald Gordon, presi-
dent of the CNR, below right, is shown studying the model
*with William Zeckendorf, president of Webb and Knapp
(Canada) Ltd.
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