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HomeMy WebLinkAboutZurich Herald, 1955-03-10, Page 6Lose treaty Pounds in Thirty Days Not since the quick brown foal jumped' over the lazy dog, or since Ali Baba murmured "Open Sesame," has there been coined a more magically effective phrase than the one employed by a N.Y. physician to stream- line his overweight patients. The inventor of what is prob- ably the most simple diet in the world, this physician sought a way of making things even eas- ier for his lazy charges. What he wanted was a "memory peg" for his new system. Actually, it was one of his patients who was (note the past tense) fat every- where except in the head, who finally turned the trick for him. Before we go into this mys- terious sentence, however, let's talk about the diet itself. The sentence merely makes it easier to remember the 22 foods that are the basis of it. In most of our efforts at self- improvement we are doggedly advised to take a positive view of things—to "latch on to the affirmative." Not so with this diet. The accent here is on the negative. First of all, says the doctor. throw out all those tons, of spec- ial menus so painstakingly work- ed out and so painfully followed (or not followed). The whole business of counting calories, the most inexact form of computa- tion known to man, can be dis- carded. Diet fads can be return- ed to their originators unopened. The basic point is this: it's not what you eat that determines your weight—it's what you don't eat. After years of careful experi- mentation, the physician has worked out a list of 22 "off- limits" food items. Refrain from eating these things for the dura- tion of the diet and you can lose as much weight as you wish with absolute certainty and safety. You can forget all about menus and calories. And, most import- ant of all, you can eat all you want of any or all of the re- maining 228 foods most com- mon in this country. Naturally this "22 -Skidoo (or "forbidden foods") Diet" is go- ing to include items you like. But if you're going on a diet, you have to eliminate something.. So you eliminate those foods without which you virtually could not gain weight even if you tried and, for the rest, for- get about rules and regulations and eat what, when, where and how you like. Now for the list. Remember these items, resist them for a month, and you'll lose from 15 to 20 pounds. If that isn't enough, extend the period of diet as long as you wish. There is no time limit as far as health is con- cerned. The 22 foods, listed in a spec- ial sequence that will be ex- plained later, are: Gravy Candy • Cereals Chocolate Crackers Cream Custard Bread Butter Pastries Potatoes Ice Cream Bice Oil Jellies & Jams Soups (thick) Spaghetti Sugar Noodles Nuts Cake Pudding If you like your coffee with cream and sugar, switch to milk and saccharine—or try. it black for a change. If spaghetti is one of your favorite dishes, or pota- toes, or bread and butter, just remember that you can survive very nicely on those 228 re- maining foods, so eat as much of them as you like. And again, in the case of desserts, since most of the rich ones are on the "verboten" list, console yourself with the fact that you needn't be hungry at the end of the meal. If you must have a paci- fier, take something like fruit or any other desert not on the for- bidden list, —From "Pageant." A /TABLE a l- ndt w$. HIED .SALM V Place salmon steaks in heat - .proof shallow dish or pie pan on a large square of cheese- cloth. Bring corners of cheese- cloth up over plate and tie se- curely. Add ' teaspoon salt and 1 teaspoon mixed pickling spices to about 1/4 inch of water in a frying pan or kettle large enough to hold cheesecloth - wrapped dish of fish: Bring water to boil, then turn heat down until water simmers. Add salmon steaks. Cover, let simmer 10 minutes. If steaks are frozen allow about twice as long. Fish should be tender and flake easily when pierced with fork. Remove salmon steaks; drain. Serve on platter gar- nished with large onion slices, green pepper rings, and chili Sauce Lemons or Limes: Slice each in half; scoop out a section of each half. Fill scooped part with chili sauce. It seems to me that these columns lately have been em- phasizing "main dishes" to the exclusion of desserts. Well, here are recipes that you'll find easy to prepare yet delicious enough to top off any sort of a meal, even the most festive. PECAN CRACKER PIE 1 cup cake flour 2 teaspoons baking powder 1/4 teaspoons salt. 24 graham crackers 1/2 cup pecans 3 eggs 11/4 cups sugar 34 cup shortening 3/4 cup mlik 1. teaspoon vanilla Grease and line with wax paper two 9" cake pans. Start oven at 350° F. Sift flour; meas- ure. Sift again with baking powder and salt. Roll graham, crackers into fine crumbs. Chop pecans into small pieces. Sepa- rate yolks and whites of eggs. Beat whites until frothy. Grad- ually beat in 1/a cup of sugar, a tablespoon at a time, beating until egg whites hold stiff peaks. Set aside. Beat egg yolks until light and thick as heavy cream. Gradually add remaining ..3/4 cup of sugar to the shortening and work until mixture is light and creamy. Stir in egg yolks. Add vanilla to milk. Add dry ingredients alternately with the milk to the creamed short- ening and sugar mixture. Mix well after each addition. Stir in nuts. Gently stir in the beaten egg whites•and mixt•thoroughly. Spoon into prepared pansand bake for 40 minutes. Remove from pans. Cool. Spread whip- ped cream between layers and on top of cake. ► ,Y CHERRY COBBLER 1 (1 ib. 4 oz.) can sour cherries EASY CHOICE --It's not too difficult to •seiecf the prettiest face in this group. Posing beside a pile of coconut 'faces" is Esther Claire, a former "Miss Miami Beach," [w. 21/4 tablespoons cornstarch. 1/3 cup. sugar S/4 cup canned cherry juice 1. tablespoon lemon, juice: 2 cups biscuit mix 2 tablespoons softenedbutter 1/4 cup sugar 1/4 teaspoon almond extract Drain cherries; - save juice.. Mix cornstarch with sugar. Stir , in, cherry and lemon` juices Cook, stirring constantly; until mixture is. smooth and -thicken- ed, Add cherries and pout into a 6" x 9" baking dish. Drop al- mond extract into sugar and mix - together well; set aside. Start oven at 400° F. Make up biscuit mix according to package. directions and roll out on a lightly floured board. to : form a 12" x 8" rectangle. Spread with . softened butter. Sprinkle al- mond-sugar over the dough. Roll up as for a jelly roll and cut into .1/a" slices. Arrangepin- wheels on• top of cherries. Bake 25 to 30 minutes. * * * -ORANGE TAPIOCA 2 eggs 5 tablespoons sugar 11/4 cups milk 1/4 teaspoon salt 1/4 cup orange juice 3, tablespoons quick -cooking tapioca 1 teaspoon grated orange rid 1/4 cup semi -sweet chocolate pieces 2 teaspoons butter 2 teaspoons confectioners' • sugar 2 tablespoons milk Separate yolks and whites of eggs: Beat egg whites until foamy. Gradually beat in • 2 tablespoons sugar, a tablespoon at a „time, beating until egg whites ' form' soft peaks. Set aside. Mix egg yolks with milk. Add remaining 3 tablespoons sugar, salt, orange juice, ' and tapioca. Cook, stirring constant- ly, until mixture comes to a full boil. Remove from heat and stir in orange rind. Gradually pour a small amount of hot mixture over beaten egg whites, stirring until well mixed. Add remain- ing tapioca mixture, stirring constantly while adding. Cool. Stir once after 20 minutes. When cool, -spoon into serving dish. Mix chocolate pieces and - but ter and heat over .low heat until chocolate is completely melted. Stir in confectioners' sugar and milk, Beat smooth, Make 3 grooved ' circles in tapioca. Spoon chocolate in circles. Theta run the point of a knife through tapioca from edge to center to form web-like design. Makes 4 servings. * RHUBARB PIE 2 cups all-purpose flour 1 teaspoon salt s/s cup shortening 5 tablespoons cold water 8 Stalks rhubarb 134 cups sugar. - 4 cup Hour 1/4 teaspoon grated orange rind y4 teaspoon nutmeg 2 teaspoons 'Matter - Sift flour; treasure. Sift again with salt, Cut z/a eup shortening into flour with pastry blender until it has consistency of corn- meal.' Cut in rest of shortening until consistency is that of small peas. Sprinkle water, 1 table- spoon at a time, over flour. Mix in with fork until all ingredients are nioisteii d. Press together witlee ing Tito ball and chill. Set aside,! .cine -third 'of dough. Roll • gut the:sest on lightly flour- ed board• or pastry cloth, to form a 12" . circle. Fit into 9" pie plate. Trim pastry to 1" of edge of pie plate. Fold pastry tinder to form. rim. Start oven at 400° F. Wash the rhubarb. Drain well. Cut . into 1" pieces (makes 4 cups). Mix sugar, flour, orange rind, and nutmeg together. Add to rhubarb and mix together well. Spoon into pastry shell. Dot top with but- ter. Roll out remaining third of pastry. Cut •into 1/2" strips and arrange in crisscross pattern on top, Trim ends to edge of bottom crust. Flute edges. Bake. for 45. minutes. FULL MARKS Stuttgart (Germany) police were a, little worried by the - amount of counterfeit 5 -mark pieces creeping into circulation. The authorities received quite a jolt when they realized that they were of far better quality than the legal tender. It• was this superior . quality look that eventually led to the arrest` of seven too painstaking counter- feiters, RIGHT IN YOUR EYE These. (lady llamas hove to (look cot.. visiitors to the Vincennes Zoo, In Paris, France. But knowing' per. sons keep their distance, Llamas have one very impolite habit; and if someone comes too close In order to view the brand-new baby, mama would just as soon spit—as look—in his eye. WAYS PLAIN NORSE SENSE .. By F. (BOB) Farmers who are looking to- wards the federal government for assistance in their present - precarious situation of declining prices and vanishing markets, will be disillusioned when they read the speech of the Prime Minister made in the House of Commons on Jan. 10th. There had been hope that the federal government would pro- mote trade with Britain or per- haps even enter into trade agreements with the British government to dispose of some of farm surpluses, if surpluses there are. However, on January 10th the Prime Minister stated quite clearly that he had no such in- tentions when he said: "We do our best to facilitate external trade, but we do not attempt to handle external trade through any government organization, with the exception of the wheat board, set up at the request of the wheat .producers themselves and managed for their benefit and to a large degree under their direction." - Pressure Needed This leaves farmers two alter- natives, providing. we do not consider the third one of letting things slide. First, they can try and put all possible pressure on the -government to establish marketing boards, equivalent to the wheat. board, for other, com- modities like livestock or dairy products. With a federal election at least two years away, the gov- ernment willnot be "very sen- sitive to pressure; unless, of course, Farmers Union and Fed- eration of Agriculture exert themselves in an organizational drive to swamp- Ottawa - with - letters and telegrams from their respective members, demanding action. Failing. such a cooperative ac- tin on a grand scale, there is the alternative of bargaining for federal legislation enabling far- mers to establish their own .mar- keting agencies and to try to do the -job themselves. • Payment in Sterling In either case trade with Bri- tain willhaveto be carried on on thebasis of Pounds Sterling and , not of dollars which the British do not have in sufficient amounts to spend on Canadian farm - products. VON PILLS - There is no reason though why we should insist on pay- ment in dollars, We would need dollars only if we wanted to buy from the United States. But if it is a question of getting rid of some cumbersome quantities of butter and cheese and bacon, we will have to accomodate ourselves to the idea of buying British manufactured goods in- stead of American. The British want our goods, but we will . have to accept theirs in ex- change. In the same speech the Prime Minister said: "There has been no loss of the United Kingdom market, There is no less desire in the United Kingdom to take goods from Canada than there was at any time, but it has so happened that there is still a shortage of dollars that limits the quantities of Canadian goods they can import and for which they could provide the currency required." "The currency required" hap- pens to be Canadian ' dollars which are not available. The currency available is Pound Sterling. Why not take the Pound Sterling and buy British trac- tors instead of American trac- tors, or buy anything in Britain which presently is being import- ed from the United States?. Somebody will have to do it and go after the government and the farm organizations. Or shall we wait again for a George? • * * * This column- welcomes criti- cism, , constructive - or destruc- tive, and suggestions, wise or otherwise; it will endeaver to answer any questions. Address all mail to Bob Von Pilis, Whit- by, Opt. SLIGHT DIFFERENCE George Jessel was telling e friend of: the time he took a Hollywood magnate seriously to task. He pointed out that the man was running the studio bad- ly, that his recent pictures lacked box office appeal and . that his publicity and promotional pro- grams couldn't be more inept. `,What happened?" asked the friend insome awe. "Nothing," replied Jessel. "We parted good friends. He boarded his yacht and; I took the bus home" CHEESE SOUFFLE' 2 tablespoons butter 3 tablespoons BENSON'S or CANADA Corn Starch %2 teaspoon salt %s teaspoon pepper 1 cup milk /2 pound Canadian cheese, diced 4 egg yolks, slightly beaten 4 egg whites, stiffly beaten MELT butter in saucepan; remove from heat. ADD BENSON'S or CANADA Corn Starch, salt and pepper blending well. STIR in milk slowly; mix until smooth. COOK over medium heat, stirring constantly, until mixture thickens and boils. ADD cheese and cook until melted, stirring constantly. • REMOVE from heat; pour slowly over egg yolks mixing well FOLD mixture lightly into beaten egg whites. POUR into greased 11/2 quart casser.ole, place in pan of warm water. BAKE in moderate oven (350°Fj for 1 %4 `fours or until done. SERVE immediately. YIELD: 4 to 6 servings. For free folder of other delicious recipes, write to: Jones Ashley, Home Service Department, 'ItE CANADA STARCH COMPANY LIMITED, I.O. Box 129, Montreal, P.O.