Loading...
HomeMy WebLinkAboutZurich Herald, 1951-06-14, Page 6Slang Words With Stories Behind. Did your wife buy any. white elepiuiuts at, the vales earlier this year? Vou'vl' yrohably never thought. :slay this eee>ningly inap- propriate term should bo applied to i.?.s!'it',;s bits and tBelt's. le,,a1 shite elephants in. ancient Perlin:. and Siam were regarded tsii!t suet, awe that they had the thee of lord and their households e ere superintended by high-ranking •e iiuisters. Naturally, the npk.cep of inch beasts ,.eas expensive, and mtlon- ar hs VI 143 wished to punish their courtiers in a rather subtle way, ten -dental thyro by giving them one if these sacred animals. Most everyday slang;- has an in- teresting. history.. Stealing some- one's thunder tlr getting the credit or another person's work, goes back to the late seventeenth cen- tury. John Dennis, a critic and drama- tist, invented a new kind of stage thunder for a piece of his own. After his play had failed, he went to watch a performance of "Macbeth," and to bis intense dis- gust found that his invention had been stolen, "See how the rascals use me!" he exclaimed. "They will not let my play run; and yet they steal my thunder." Lick into Shape Raw National Servicemen are licked into shape by a sergeant - major. This saying conics from old European folklore. It Was believed that bear cubs were born without shape and were given form by the action of the mother's tongue. Hunan nnlicked cubs are often hauled over the coals for some mis- demeanour. In mediaeval days, whn English kings needed extra money in the exchequer, they ap- proached the Jews. Should a man prove awkward, he was literally hauled over the coals of a slow fire and gradually roasted. Sir Walter Scott alludes to this bar- barous practice in "Ivanhoe." Probably, as a result of this treat- ment .the victims kicked the bucket. At least two good authorities main- tain that this colloquial way of saying that a man has died, has been borrowed from the farmyard. A bucket was another word for a beans or yoke, and in East Anglia as applied to the frame from which a newly slaughtered pig was sus- pended by its heels. "So Long" .An alternative and rather doubt- ful theory is that the bucket is the pail kicked away by a suicide. Some people prefer to say that a man has pegged out. This terns is borrowed front croquet, in which a peg is hit with the ball as the final stroke in a game. Whcn you remark, "So long, old chap," you are actually saluting a pedlar. "So long" is said to be a nautical distortion of "salaam," and and "chap" is an abbreviation of chapntiut, the old term for a man who peddled his wares about the country-. Mob is an abbreviation, too, It conies from the Latin "mobile vul- gus' which means an excitable able crowd. There is a story behind most slang, but the odd thing is, no one can tell us how the word "slang" itself originated. ROCKING THE BOAT Teacher (showing the class a copy of the picture of Washington crossing the Delaware): "Now, can any little boy or girl tell me the ;tante of this picture?' Small voice in the rear: "Sure! Sit down, You're Rocking the Boat'!" pF���9J11^agy 3 ¢ )>ii"s`:.'. .:•al'.� .. ... ......w :...:. ....: ..::raw:rrc::a:�z�J>..`w:u.:•..w�::d�3:ii."�:w'•e>e1.arrv;:�ru5'� Wings For The NATO—The vanguard of 1400 airmen from Western European nations being trained by the Royal Canadian Air Force was graduated in the first North Atlantic Pact class at Centralia, Ontario. i-lere, officers of the RCAF bears the flags of six nations in the North Atlantic Treaty Organ- izationn represented in the class of 84 pilots. Flags are, left to right: Belgian, French, Italian, Dutch, Norwegian and Canadian. E TALKS dam Andvews. Cottage cheese was probably call- ed by that name because it is so easily prepared—in fact has been prepared, for centuries, in almost any small rural dwelling where there is a surplus of milk. Not only is the process of manufacture very simple, it has the advantage of re- quiring no curing. The fresher it is, the better. Long before we had re- frigerators or cold .storage, country folks conserved their oversupply of milk in this flaky, delicate cheese, which needs none of the skill or special conditions necessary for some of the ''big name" types. tF * * A cottage cheese with a larger lump and a fresher, less acid flavor, has replaced in many parts of the country, especially on the West Coast. the more familiar type, with smaller, softer tamp and more pro- nounced flavor. * * It is made by the short -set method—that is, the skim milk, af- ter the.'addtion of:the lactic acid culture, is incubated only four to five hours, or less than half the time required by the older process. It is this shorter set that develops less acid. The milk is helped into be- coming cheese s.o quickly through a little rennet which, not incorpor-• ated in the other procedure, has great coagulating ability. Not only is cottage cheese timely through its traditional association with spring menus, but also because it is an excellent economical source of high-quality protein—of the same kind of protein provided by the meat that is now so expensive. Five table- spoons of this cheese furnish pro- tein equal to that in one loin pork chop. Add •0 rtltein Juvenile :let Genius — At the age of 13 most boys pipe dream about building rockets and other .high-speed conveyances, but Ronald Wheeler, 13 -year-old high school student has done some thing practical on the subject. He recently proposed the addition of a third combustion chamber to the ordinary dual chamber jet unit which would greatly increase the speed of jet planes. Jet experts were amazed by Ronald's "remarkable Thinking" on the 'lett, and they invited him to G.E.'s jet center where someday his proposal may be put to use. value and thrifty cont its low -calory content, and who could ask for more? A.third-cup gives only about ninety calories, less than eight ounces of orange juice or an unbut- terecl English muffin. * Nov, with the preliminaries over, here are a few cottage cheese recipes with a "foreign" accent; all well worth your trying. Russian Paslkha 3 pound dry cottage cheese / cup sour cream / cup butter 1 cup chopped nut meats 3/4 cup candied orange peel / cup seedless raisins Method: (1) Sieve the cheese if lumpy. (2) Blend all ingredients together. (3) Line a turk's head or other mold with muslin. Fill and put a weight on top. Let set over night. Unmold and serve with fresh fruit and plain or whipped cream, Yield: eight servings. Hungarian Cheese (As appetizer on lettuce oras salad in a ring of tomato jelly) 1,cup cottage cheese 1 cup butter 1 tablespoon caraway seeds 1 tablespoon capers, minced 1 tablespoon chives, minced. 1 tablespoon dry mustard 1 anchovy, chopped 1 tablespoon paprika Method: !1) Put the cheese through a ricer or fine sieve. (2) Cream the butter with the crushed caraway seeds, • capers, chives, mustard and anchovy and gradually add the cottage cheese. (3) Form into a mound; sprin- kle with paprika and garnish with greens. Yield: four servings. * French Cheese and Potato Pie 2 cups cottage cheese / cuprived sour cream 2/ cups freshly cooked potatoes, ri teaspoon salt Pastry made from two cups flour or one package pastry rnix A little milk 1 tablespoon butter. Method: (1) Whip cheese until it is smooth and run through a fine sieve. (2) Mix with sour cream and add potatoes while they are still warm. Add salt, (3) Cover bottom and sides of ten -inch pan with pastry, rolling the edge to form a border. (4) Fill with the cheese and po- tato mixture; brush top with milk and dot with small pieces of butter. Bake in a medium oven (350 to 375 degrees F,) about forty-five minutes or until brown. Yield: six servings. * * Now, to get away from the sub- ject of cheese, here are a few assort- ed recipes I feel sure that you and your folks will find to your liking. * Brunswick Stew • Stew together a large frying chicken which has been .ctit into pieces and one-half pound of diced salt pork, When chicken can be slipped from banes, remove bones and re- turn chicken to kettle with salt pork, two cups sliced potatoes, one cup sliced onions, two cups fresh lima beans, two teaspoons salt, one-half teaspoon pepper, one-eighth tea- spoon red pepper and a half clove of garlic. Cook until beans and potatoes are tender. Then add two cups fresh or canned tomatoes and cook until well blended. Lastly, add three cups fresh corn and cook 10 minutes or nntii corn is done. Keep enough water itt kettle to Fashion Note cook without sticking, but the stew should be this*. 5 • Chocolate Polka Dot Pie 1 envelope unflavored gelatin 1/4 cup cold water 2/3 cup cane or beet sugar 1 tablespoon Edwardsburg corn- starch 4 eggs, separated 2 cups milk, scalded 1. package semi -sweet chocolate morsels 1 teaspoon vanilla flavoring teaspoon, salt 1 10 -inch pastry crust Method: Soften gelatin in cold water. Conn - bine one-third cup of sugar and cornstarch. Beat egg yolks slightly; slowly add scalded milk. Stir itt sugar mixture. Cook in a double boiler, stirring constantly, until mixture coats spoon. To one cup custard add three- fourths package semi -sweet choco- late morsels. Stir -until chocolate is melted; set aside. To remaining Bustard add softened gelatin. Stir until gelatin is dissolved; add va- nilla. Chill until the consistency of unbeaten egg white. Beat egg whites until stiff; grad- ually beat in salt and retraining one-third cup sugar. Fold into custard gelatin mixture, Stir the chocolate nlivttre, and turn into the pie shell. Torn gelatin mixture over choc- olate layer and chill until firm. Scat- ter remaining morsels of chocolate upside-down over pie to resemble polka clots. * ,1 Chocolate Dumplings 1 cup water 1 tablespoon cocoa 54 tablespoon salt 1 tablespoon butter 1 cup sugar 2 tablespoons flour r/ tablespoon vanilla Method: Heat water to boiling. Mix other ingredients and add to boiling water, Cook until thick, Set off the flame until ready for the dumplings to go in. Dumplings r/ cup flour 2 tablespoons beet or cane sugar teaspoon vanilla / teaspoon baking powder / teaspoon salt 1 tablespoon. butter 1 egg • 2 tablespoons milk Put flour, baking powder, salt a.nd sugar in a howl and work but- ter into it. Add beaten egg, vanilla and milk. Have the syrup boiling, and drop in the dumplings. Cover and cools 20 minutes. Don't stir. Serve while still hot with cream. ' Suitable Colors, Naturalness, Simplicity, Are Keynotes of Good Grooming Naturalness and simplicity are the keynotes of good grooming. Make-up must never be artificial. It shout() define and not distort your features. It is natural for lips to be red, checks rosy, and com- plexion smooth, As a rule one should use make-up sparingly. It must always be blend- ed delicately so as to leave no lines of demarcation, It must never be obvious as make-up. First, here are some heipfuI sug- gestions on shopping for your cos- metics; Most cosmetics companies put: out color charts and employ trained sales girls to help you. Powder—For naturalness, select powder the exact shade or just a tiny shade lighter or darker than your own skin. It netts blend and harmonize so as not to show up as powder. You can determine your true pigment on your inner wrist or inner arm approaching your elbow. If you are sun tanned or a brun- ette, you'll want powder with lots of ocher. If you are a redhead with freckles, or excessively florid, shop for a bisque or beige with no pink in it. This wi11 conceal the freckles and give you a lighter-4ppearance. Many brunettes havt white or ivory, as well as swarthy'olive•com- plexions, while blondes may ; be very dark or sun tannest, as well as fair. If you cannot" find your shade of powder, you can mix sev- eral colors. Powder Base — Do you use a ' powder base? If your nose persists in being shiny and your skin is not smooth, a powder base is help- ful. Powder bases come in liquid, paste, and solid forum and • should also match the color of your powder. Astringents and Lotions— Yott can try different types of astrin- gents and lotions, which. cleanse and act as fresheners, to see which type you like best. There are especially prepared skin fresheners and cleansers of saturated cotton squares w i t h which you can renew your make-up several limes a day, if necessary. CoId Cream and Lotions—If you use a powder base, you will need a deeper cleansing aid than just soap and water, There are many deep pore washes, complexion brushes, or cleansing creams, but a cleansing create will not take the place of a night cream which has richer oils. Lipstick and Rouge—Of course, you'll want lipstick and rouge, even if you use ever so little. Buy them together to match and blend with your own skin and with your nail polish. They are obtainable in li- quid, paste, stick, or dry -cake form. As in the solar spectrum, red shades which have blue, purple, vio- let, mauve and orchid tones blend with each other and also with rasp- berry, plum, pink and rose, all of which are more suitable for pink and fair complexions. Reds which have orange, flange, yellows, tans, and browns blend with each other and harmonize with redheads, sun-tanned, swarthy olive, and brunette skins, Eye Make-up—While buying lip- sticks, you might as well treat your eyes to a little delicate dainty make-up also. Select a tan or brown eye shadow to blend with your own skin color, or a contrasting shade of green to go with the orange -type rouge. Violet, blue, and gray shades con- trast with pink and deep red shades. If your skin is a neutral or a fair shade, always play up to the color of your pupils -to intensify them— by using mascara and shadow of the same or a blending shade. An eyebrow pencil, light brown, brown, or black, can be used spar- ingly. A. little eyebrow brush is. necessary, A. camel's-hair pia filer brush is good for dusting off excess powder, Screen make-up has introduced lip- stick brushes and many use these also. Learn. Morse Code The `Code' nice' Way When Columbia's undergraduate school for men recently decided to give a course in Morse code it called on bred S, Keller, Professor of Psychology, for assistance be- cause during World War II Keller had developed a new teaching tech- nique known as the "code -voice method," This is now widely used by the armed forces in training radio leen and others who must know the Morse code. In carrying out the code -voice method the student, after hearing a signal, is given three seconds to write down the equivalent charac- ter, The instructor then announces the letter or number that has been signaled. If the student has .cor- rectly identified the signal, he does' nothing; if he has failed to answer • or made a mistake he writes the correct signal underneath the space ' he should have filled in correctly. The signals are sent tultij, t run of one hundred has been coinplete"d, with all thirty-six characters repre- sented at least twice .til each run. At first the students make many errors, but after eight hours of instruction' 95 per cent of the sig- nals are correctly identified at the rate of five five -letter groups a minute. 'r In developing the code -voice me- thod Professor Keller applied what psychologists call the "reinforce- ment theory." This was developed after thousands of rigidly controlled experiments were conducted in the past twenty years with white rats, pigeons, chimpanzees and human beings to find out how the higher species respond to stimuli ,in the presence or absence of a reward, or "reinforcement." Shoulders, Etc.—The' men, of the heavy cruiser Los Angeles prov- ed they know art when they see it by christening movie actress Andrea King "The Shoulders." Their findings concurred with ,those of Yucca•,Salemunich who , recently proclaimed Andreahe possessor of the.most beautiful shoulders in Hollywood. it's Hitthed Ta The Stars -- Like a weird machine from another planet is the meteor« camera built to catch "shooting stars". The, 5000 -pound camera is expected to photograph 40 times more meteors than sky cameras how in use, Here, Graham Wallace g>erdtes the controls that aim the huge lens.