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HomeMy WebLinkAboutZurich Herald, 1956-10-25, Page 6What Happened To The $64,000 Winners? What happens to the men and women who found $64,000 at the end of the TV rainbow? Did the money change their lives? Did the heavy wine of fame go to their heads" What happened to the dough? To enswer these questions, the Police Gazette sent its TV re- porter to interview the winners of the $64,000 prize. Here are their stories: Billy Pearson The little jockey with the big grin not only amazed forty mil- lion TV viewers with his incred- ible knowledge of fine art, but also shocked his riding buddies. Jockey Teddy Atkinson -who prides himself as an authority on literature—and Eddie Arcaro bet Billy $100 each that he would be Out of the dough on the first questions. They figured that Pearson wouldn't know a Picas- so from a nag. "I took 'em up on it — and won," said Billy. 'I've been a gambling guy all my life. I lost my $40,000 home in Pasadena, Calif , at a chemin de fer table last summer, so gambling with those $64,000 questions on art didn't mean a thing." Actually, the money wasn't the big thing to Pearson — not that he didn't need it — but be- ing a celebrity meant even more. "Fame is nice," said Billy. "A person who says he doesn't want fame has got to be from left- feld, because it's natural to want to be known and liked. What gives me the biggest knick is when cab drivers and bartenders recognize rhe. And the letters that pour in! In one day I got more than 2,000 from all over the country." Always a fast spender, Pear- son used $12,000 of his prize n+oney for an Italian Karmen - Ghia sports car. That was half the total, for after taxes Billy bad only $24,000 left. Then he bought gold cigaret lighters for the entire staff of the 164,000 Question" show. "He left the lighters and didn't even wait for 'thanks'," said a technician. "That's the kind of guy he is, generous to a fault. He has a real zest for living." As a result of his appearance on millions of screens, Billy was picked for a role in the movie "Types" and will appear with Gregory Peck. Director John Huston thinks Pearson has all" it takes to become an outstanding. actor. "I'm not against that kind of a career," said Billy. "There's money in it, But I ain't going to stay off the nags." He's also writing his autobi- ography with the noted author, Stephen Longstreet, and Holly- wood may buy it for a movie even before it's published. Fortune has, indeed, smiled on the little jockey. For a guy who never finished the seventh grade and is only 35, he has a long fu- ture ahead of him. Capt. Richard McCutchen This handsome young Marine couldn't pass his second-class cooking test for the Boy Scouts when he was a kid, but when he went into the isolation booth recently he knew all there was to know about fancy cooking. The decorated combat veteran of both World War II and Korea is still wearing his captain's bars 8md regards the Marine Corps as a "way of life," He isn't in any burry about taking off that uni- form, either. This California native is hang- ing on to his money, and of all the winners, suffered least from the tax bite—he has three chil- dren and a wife for dependents. "I'm going to invest my prize winnings in the kids' education," McCutcheon said. "The rest goes into savings for retirement and a house we will call a home. A marine moves around a lot, and the family would like one steady home. That's what we're going to have," The Captain admitted he got some ribbing from his brother officers and enlisted men about his gourmet tastes. "But a lot of them knew that was my hobby," he said. "And they figured knowledge of cook-. ing paid off when I got in the isolation booth, I still don't ex- pect Mornay or Soubise sauces when I sit down to mess. A tough Marine couldn't live on a fancy diet," Just to show that Marines aren't afraid of anything, the Captain did an encore on the "$64,000 Challenge" program and won $32,000 by besting the chef of the Commodore Hotel. Michael Della Rocca This Italian -born shoemaker has devoted most of his adult life to opera, and the $64,000 he won by answering any and all ques- tions on the subject is going to further his love of music. Before he stepped in front of Hal March's microphone, Mike had spent all his spare time away from his Baldwin, Long Island, shoe repair shop direct- ing amateur opera groups in his community. "I'rn going to use some of that prize money to produce bigger and better amateur operas," he said. "Ever since I became a citi- zen in 1928, I've wanted to help build opera in America. "I'm not going to give up my shoe shop, but I'm going to spend more time with amateur groups. Who knows but another Caruso or Gigli will come from such an organization." Mike is 54 now, with three grown children and one grand- child. He banked the money as insurance for a "rainy day," bought some necessities and went right back to staging his com- munity musical productions. Winning the big one didn't change his life much, he said. "But it helped create an inter- est in opera. I'm not important., Of course I'm flattered that peo- ple recognize me and ask for my autograph. But I'm +no old to have it go to my head" Peter 'Freuchen The blood of the Vikings burns in Pete's veins, and his almost endless knowledge of the seven seas made him the oldest win- ner of the $64,000 payoff. Ever since he was • born in Copenhagen, Denmark, '70 years ago, Freuchen has been inter- ested in the ocean and its mys- terious workings. He's now a stockholder in a Greenland fish- ing boat company and has quite a background as an Arctic ex- plorer. Pete intends to use his money on some sailing trips with his second wife, whom he married in 1945. "I just want to have some fun and see plenty of the ocean be- fore I die," he said. "The rest of the money I'll invest." Despite his rough -and -rugged career as an explorer and sea- man, Pete is also an author of 27 books, has a master's degree in philosophy from the Univer- sity of Copenhagen. "When you've been around as much as I have," Pete said, "this type of fame doesn't change you. I got to know a lot of nice people and heard from friends I hadn't seen for years. Otherwise, I'm glad to have a financial cushion. 'And I'm always running into some old salt who tries to prove he knows more about the oceans and ships than I do. "Darned if some of them don't. You'd be surprised," —By Wil- liam Stevenson in The Police Gazette. MADE IN BRAZIL—Resenibliry a Brazil nut on wheels, the three- passenger car pictured above is the first auto to be designed and produced in Brazil. Called the Romi-Isetta, it is entered through the hose, which swings out as a door. Weighing some 800 pounds, the car is said to have a cruising speed of better than 50 m.p.h. and to be economical to operate. The engine, in rear, has two double -phase cylinders with a single combustion chamber, Power is .transmitted tothe wheels through a unique autornatfr transmission, adapted from the drive used by the manufacturer on tit line/of precision lathes. LAUNCH OF THE CUNARD LINER "SYLVANIA"—The Cunard Line announce that the new 22,000 -ton liner "Sylvania" will be launched from Messrs. John Brown's Clydebank shipyard on Thursday, November 22, 1956. The naming ceremony is to be performed by Mrs. Norman A. Robertson, the wife of the Cana-' dian High Commissioner in London. The "Sylvania" is to sail from Liverpool for Quebec and Montreal on her maiden voyage on June 5, 1957. Above is CM artist's impression of how "Syl- vania" will appear when completed. TABLE TALKS The very simplicity of baking powder biscuits makes them re ilect small differences in propor- tions and technic. So measure carefully and cultivate a quick, light touch if you would be a good biscuit -maker. Best biscuits are made from dough that is soft, . light, and springy, but not sticky. So it is important to use the right , amount of liquid. This may be 'more or less than is specified, depending upon ' the flour used. By practicing a few times with one brand of flour, it is possible to learn the exact amount need- ed. In laboratory studies when;bis- cuits of uniform . thickness and. size are required, the dough is often rolled out in a wooden hoop, 1/2 inch deep. This is not important for home biscuits. But the dough should be rolled evenly and biscuits cut with a straight -not a twisting—motion. It takes a hot oven to raise and make biscuits quickly. Serve fresh and hot. You may prefer to bake a few at a time on an oven -glass plate to bring right to the table. m The following are the key - steps leading to success: 1. Cut shortening lightly into , the flour mixture It's easy to do, with a wire pastry blender, bete two knives can be used. Hold a:` knife in each hand and cut "crisscross." Shortening should be cut—not mashed—until divi- ded into tiny pieces and ;mixture looks granular like coarse meal.• 2. Add half the liquid, pouring it into a Iittle well in the flour, and start mixing at once. Try to avoid splashing. Then add re- maining liquid gradually; just until the dough is stiff enough to follow around the bowl. 3. Snead lightly—and not too long. This develops the fine tex- ture and elasticity that makes biscuits flaky and high. Have the board and the fingers dusted lightly with flour. To knead, lift the dough with finger tips and fold it over lightly; then press clown quickly with the heel of the hand. That's a kneading turn. 4. Pat or roll 1/2 inch thick. Avoid pressing heavily. Use light strokes to keep the dough springy. Then eut with a cutter dipped in flour. u * rk BAKING POWDER BISCUITS (Large Recipe) 2 cups sifted flour 2% teaspoons baking powder S/ teaspoon salt.. 5 tablespoons shortening s/ cup milk (about) Sift flour once, measure, add baking powder and salt, and sift into bowl. Cut in shortening until :mix- ture looks like coarse meal, us- ing a pastry blender or two knives. Add milk and stir until soft dough is formed (about 20 strokes) . Turn onto lightly floured board and knead 30 seconds to shape (20 kneading turns). For high fluffy biscuits, pat or roll dough lightly 1/2 inch thick and cut with floured 2 -inch cit- ter. For thinner, crusty biscuits, pat or roll dough 1/4 inch thick and cut with floured 23/4 -inch cutter. Bake on ungreased baking sheet in hot oven (450°F) 12 to 15 minutes, Makes 14 baking powder biscuits. Note: Buttermilk or sour milk may be substituted for sweet Tk in this recipe. Use slightly ore because buttermilk is thic- ker than sweet milk; and sift 1/4 teaspoon soda with the flour mixture. BARING POWDER BISCUITS (Small Recipe) 1 cup sifted flour 11% teaspoons baking powder 1/x teaspoon salt +ZIA tablespoons shortening 6 tablespoons milk (about) Sift flour once, measure, add baking powder and salt, and sift into bowl.. Cut in shortening until mix- ture Iooks Iike coarse meal, us- ing a .pastry blender or two knives. Add milk and stir with fork until soft dough is formed (about 15 strokes). Turn out on lightly floured board and knead 20 seconds to shape (15 kneading turns). For high fluffy biscuits, pat or roll dough lightly 1 inch thick and cut with floured 2 -inch cut- ter. For thinner, crusty biscuits, pat or roll dough 1/4 inch thick and cut with floured 2% -inch cutter. Bake on ungreased baking sheet in hot oven (450°F) 12 to 15 minutes. Makes 7 biscuits. • * �r SAVORY BISCUITS. Add 2 tablespoons grated car- rots and 11/2 teaspoons minced parsley to flour mixture for bis- cuits above. Use as a topping for a stew, or for shortcakes with creamed meats. at * >f, TEA BISCUITS Mix biscuit dough according to directions Roll out and cut with la/4-inch cutter. Bake. Serve hot with butter and jam, marmalade or honey. * * PINWHEELS Roll biscuit dough into a 12x 10 -inch rectangle. Spread with aa cup raspberry jam. Roil as for jelly roll. Cut in 1 -inch slices and bake on greased baking sheet in hot oven (450°F) 15 to 20 minutes. * U' k DROP BISCUITS Mix biscuit dough, increasing milk to 1 cup. Drop from tea- spoon onto baking sheet or greased muffin pans. Bake. * * k CHEESE BISCUITS Add 1 cup grated Canadian cheese to flour mixture for Bak- ing Powder Biscuits. Roll dough and cut as desired. Sprinkle bis- cuits with paprika before baking. Here is a time -saving tip for the lunch -maker of the family. Set . aside a "lunch drawer" in your kitchen, preferably near the bread box, and keep it sup- plied with all the extras needed to prepare school lunches—waxed paper, paper napkins, plastic containers and polythene bags. You will be amazed at how easy this daily chore becomes with everything so handy. 'Covered Wagons' In The Antarctic The covered wagons are roll- �ng again! This time their route be through Penguin Terri- tdry and not "lnjun" Territory. Moreover, we are happy to re- port that the penguins concerned are known to be perfectly peace- ful. The wagons will be the very latest models, tracked vehicles capable of crossing the rugged terrain and also the flimsy snow bridges which span great .bot- tomless crevasses, in the ice sheet which caps Antarctica, the polar continent where the new "covered wagon trail" awaits the new pioneers, Our authority on what these daring men can expect to face, in a journey of nearly 2,000 miles over the bleakest and coldest re- gion on earth, is Sir Edmund Hillary, who recently outlined plans of the New Zealand Ant- arctic Expedition he will lead soon into the Far South. The proposed "first ever" dash across the vast, icebound, bliz- zard -swept Antarctic continent, via the South Pole, which a 15 - man team of explorers plan to make next year, will be the •high spot in the long chain of dis- covery since that day in the long ago when men first glimpsed the southernmost continent looming out of > the polar mists. The "dash," incidentally, will take four months or more. The 15 -man team will include 11 Britishers, two New Zealand- ers, . one South African, and one Australian. One of the New Zealanders will be George Lowe, who was a member of the team that; supported Sir Edmund and Sherpa Tensing in their joint conquest of Mt. Everest in 1953. "You may well ask," said Sir Edmund, "why bother to go to all the trouble to do the (trans- continental) job on the ground?, Why not just fly across? Well, aircraft can bring back 'useful information and photographs by flying over a terrain but they cannot map it accurately. They cannot carry out a geological survey, or test the depth of the ice, or do other very useful scien- tific work. This must be done on the ground. "Apart from actual participa- tion in the trans -Antarctic cross- ing, New Zealand has been given the main supporting role to the 15 -man expedition. It is our task to establish Scott Base in McMurdo Sound and then to lay our depots of food and fuel for about 400 miles through unex- plored country towards the Pole. "The crossing party (coming from Shaallcleton Rise on the Weddell Sea) will be depending' on these supplies and we will be there to meet the then and bring them safely back through our long supply lines." Sir Edmund's group will have Other work to do. "Our route," he said, "has been deliberately chosen to pass through extensive and unexplored mountain coun,- tPy. We intend to survey and map thi% country and to carry Out a geological examination. And at Scott Base our scientists, will be carrying out an extensive series of observations and ex- periments in connection with the International Geophysical Year." As Sir Edmund explained, this, • • New Zealand expedition is the first this young South Pacific democracy has organized, fi- nanced, and manned in the 50 or 60 years since the country became the traditional jumping- off place for the great historic expeditions, including those of Scott, Shackleton, and . Byrd, heading into the Far South. Three new Zealanders went South with Rear -Admiral Byrd's, current "Operation Deep Freeze" and were given what Sir Ed- mund described as "magnificent assistance" by the Americans, The New Zealanders explored sites for Scott Base and pushed, up the Ferrer Glacier to the• point where it begins to fall from: the Polar Plateau. This New Zealand party, in its long exploratory trek, found the - base hut established by Captain' Robert F. Scott in the 1901-04 expedition. The hut was in al- most perfect condition. There were no signs of rotting . and( though there were a . few win- dows blown in and the chimney was, down, minor work would'_ have'' brought it into first-class condition. "We'll be by no means alone - in McMurdo Sound," said Sir Ed- mund. "Only 20 miles away wil be a large American base, and. although 20 miles in the dark of the long Antarctic night across the bay ice is a long way, yet I have no doubt that we will get. together somehow. "The old cooperation between Admiral Byrd and New Zealand' is in full swing again," he said. "New Zealand, is serving as host. to the Byrd ships and aircraft• and in return we are being af- forded greatassistance with the, biggest bugbear of Antarctic• travel shipping space down, • to the ice." That's another way of saying, that teamwork always was the best • hauling power for covered. wagoes. • "HOW?"—That's what Brent Lee Hoffman, 3, would like to know concerning this plane-ly puzzling situation. No aerial switch on the fellow who built a boat too big to go through his.cellar door, it's the angle from which this picture was taken that makes garaging of the plane a seeming impossibility. " WHEELS—James Orr, Calif., sports -car enthusiast and racer, has turned "TABLOID" HOME ON his German Volkswagen "Koinb+" into a cozy vacation home on •wheels. He's pictured above, with his daughter, lolling on the "sun deck" at sports -car races. His re -rigged Kombi sleeps two, has a canopy and is furnished inside with beds, cabinets, a table and fancy curtains. It is decorated with Orr's sr 'ing trophies: and pictures of his'races._