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HomeMy WebLinkAboutZurich Herald, 1951-07-05, Page 6Eggs are one of the ',Rost Ak -Ise ing meat substitutes. Their v -e reatil- ity in cooking, their mild, delicate flavor, and their nnive; avail- ability make them A tnti:lu rood. Tlaey thicken dishes •— custards and pudding:; they scree as a leaven •—when beaten to incorporate air in takes; they make good coating --a for breaded meats; they serve as binders for meat loaves and cro- quettes; and emulsifier,—Ear salad dressing and cream puffs. In addi- tion, eggs add color and flavor to individual dishes, and make attrac- tive garnishes for canapes, salads. and soups. * 1 w An important point to remember in cooking eggs is that they always require a moderate to low temper- ature. They should be taken from the refrigerator about one hour be- fore using; it is easier to separate yolks and whites, and they beat up faster and to larger volume, if the eggs have first been brought to room temperature. k * * When combining hot mixtures with eggs, as in making custards, souffles, etc., pour the hot mixture slowly into the beaten eggs, stirring or beating constantly. Leftover egg whites, if stored'in the refrigerator in a tightly covered jar may be held for a week or -ten days. Leftover yolks, if stored under water in a covered jar in the refrigerator, may •be held for two or three days. There are seven basic ways to prepare eggs—bake, fry, broil, poach, scramble, make into omelet, and cook in the shell. Most of these ways are familiar to housewives, but the omelet is often considered diffi- cult. To make a good omelet allow one tablespoon of milk for each egg. Melt enough butter in skillet to form a thin layer over entire sur- face. Beat eggs until whites and yolks are mixed, then beat in milk and seasoning. Pour omelet into heated skillet and cook slowly. As it begins to thicken at the edges, lift =;it, tipping; skillet so the uncooked portion flciv to the iii -:tom. K * Do not stir, but keep oiicelet as level as possible. When mixture will no longer flow, increase heat for a few seconds to brown the bottom. Carefully loosen' edges ivith spatula and fold omelet in half and serve on warm platter. There are many variations of the plain omelet. Cheese, parsley, ham., jelly, mush- room, tomato, and herb ore among the most popular. For a hearty and delicious, luncheon dish, try serving noodle omelet with glazed apple slices. * :k * Noodle Omelet 1% cups uncooked noodles 3 tablespoons butter or margar- ine 2 tablespoons onion 3 eggs 2 tablespoons milk ye teaspoon salt Dash of pepper. Method—Cook noodles until done and drain. Cook onion in butter until soft but not browned. Toss noodles into onion mixture to heat. Blend eggs, milk, salt, and pepper with a fork. Mix well but do not beat frothy, and pour mixture over noodles. Cook rapidly, lifting the mixture with a fork, at the same • time tipping skillet to let uncooked egg mixture flow to bottom of skil- let. Shake skillet while cooking to be certain omelet is not sticking. When it no longer flows, reduce heat for a minute or two to set ome- let completely. Loosen edges and Aide spatula under the omelet to be sure it is free. Fold in half. Garnish with parsley and serve on platter with glazed apple slices. * * * Glazed Apple Slices Firm apples Granulated Sugar Butter or margarine - Method—Cut apples in %- to 94 - inch ring slices, Dip both sides in granulated sugar. Brown quickly in finely chopped , or water Skillet that ie greased with butter or margarine. 'Cure and brown other side. '.Chore need be no monotony in c<irutecikn with the egg dishes on your menu. here area few sugges- tions: #. * Breakfast Egg Surprise 6 Eggs 2 tablespoons flour 34 cup paprika 'Ye cup evaporated milk mixed with equal amount of water % cup Canadian cheese, grated 3 tablespoons butter or margar- ine teaspoon salt 2 tablespoons bread crumbs 1 small (7 -oz.) can pimientos, chopped Method—Melt butter, add flour, salt and paprika. Add milk gradu- ally, stirring constantly, cooking un- til smooth. Add half the cheese and half the pimientos. Break eggs into a well -buttered baking dish, being careful not to break the yolks. Pour sauce over eggs and sprinkle with remaining cheese and pimientos and crumbs. Bake at 325° F. for 12 monutes, or until set. k :k * Creamed Eggs in Bologna Cups Hard -cooked eggs White sauce Slices or bologna Method—Make creamed eggs by combining cut-up hard -cooked eggs and white -sauce. Brown round slices of bologna in meat drippings. As meat heats it curls to form cups, Fill with creamed eggs and serve on platter with green beans and pan -browned orange slices. Egg and Cheese Cakes 4 eggs, beaten 1 tablespoon grated onion. %3 cup flour IA teaspoon salt t/s teaspoon pepper 1 teaspoon baking powder %3 pound sharp clieese, cut in %-• inch cubs Method — Combine eggs with onion, flour, baking powder, and seasoning. Add cheese. Heat fat in frying pan and dip large spoon of mixttit'e and drop in hot fat, -it well on bath sides, B o�t es, turning once. Serve promptly with marmalade. Makes 12 cakes. Making Grandpa and Grandma Brainier Big -scale experiments are to be made this summer with a new drug to confirm a theory that it can pep up the mental power of elderly men and women by providing their brains with more oxygen. Known as cytochrome C, the • drug consists mainly of a reddish liquid drawn from the hearts • of horses. It is now being manufac- tured in a North o£ England Labor- atory. Some elderly people have already been treated with this drug in a British hospital. The results were promising. All the men and women showed improved mental alertness when the drug was carefully pump- ed in to stimulate their ageing grey matter. Some men who volunteered to breathe in air deficient in oxygen lost much of their reasoning power and their sight became blurred. If the new experiments are suc- cessful, the average man and wo- man will no longer lose about 40 per cent of his or -her grey matter by the age of 60. All our bodies con- tain small quantities of cytochrome C, which helps the brain to make the most of its oxygen. By receiv- ing additional supplies by means of the drug—a fortnight's course of the treatment every six months is sug- gested—elderly people will be able to reason more effectively and take a greater interest in what is happen- ing in the world. "To the gardener there is nothing more exasperating than a hose that just isn't long enough." —Cecil Roberts. Pretty Kerstin ("Kicki") Hakansson, 21 -year-old Stockholm model, faces the bright sunlight and looks forward 'to an equally bright future after being chosen "Miss Sweden of 1951." The young beauty will be Sweden's entry in competition for the title, "Miss World," at the Festival of Britain in London. DOCTOR'S FIRST AND LAST—in 50 years of practice. Dr. A. W° ("Bill") Jones delivered more than 2500 babies. When the com- munity paid tribute to his long service, the first baby the doctor ever delivered, Mrs. Margaret Rice, right, and the last, Michael McCormick, age three months, were on hand. Dr. Jones boasts a record of having delivered 98 per cent of his babies at parent's homes without ever having lost a mother. After a Century Meat Still Fresh A problem that has long baffled mankind has been solved by United States scientists after etheee years of intensive research—how to pre- serve food indefinitely. They claim that it will enable America to start immediately to, preserve .up to 50,- 000,000 pounds of food annually. After long and often fruitless ex- periments, three scientists wrapped a leg of lamb airtight and placed it on a shelf in their laboratory. Then they sent a 3,000,000 -volt charge of electrons through it. That was about two and a half years ago. The other- day they inspected the lamb. It was as fresh and as tasty as on the day they wrapped it up. What is the secret of its fresh- ness? It is the capacitron, rays from which kill the organisms that' cause decay in food and other per- ishable goods. The scientists know now that the electrons harm only two kinds of food and plant cells —strawberries and lettuce, Don't be in a hurry to scrap your refrigerator just yet, but Dr. Arno Brasch, leader of the scientific team who ntade'the discovery, says he is sure that food can be preserved indefinitely by the new process. More than 150 years ago Napo- leon decided that the preservation of food in some easily portable form would be of enormous as- sistance in the operations of his armies, so the French Government offered a $2500 prize for the best method of achieving this. It was won by a man named Francois Appert who found a way of pre- serving food in wide-mouthed bot- tles, corked and sealed. Thomas Kensett, an Englishman, following the same principle, took out the first patent for preserving food in tin cans in 1825. We all know how great has been the developments en the canning industry since then. Meats and fruits canned 100 years ago by a London expert on food preservation, and buried in Arctic wastes during the search for the Franklin Expedition, were found in excellent condition by Canadian "Mounties" about five years ago. MIRACLE! A missionary, captured by canni- bals, was just going to be put into the cooking -pot when he was of- fered one last chance by the chief of the tribe. "If you can show me something I've never seen before, I'll set you free." The missionary took from his pocket a cigarette -lighter and flick- ed the wheel. The chief was as- tounded and exclaimed: "You can go free. That's the first one of those things I've ever seen that lights the first time," SHE WAS MAROONED TWO YEARS ON AN ISLAND IN THE ARCTIC When a ship carried the Spanish 'flu to the Labrador Eskimos in the autumn of 1918, 425 out of 1,239 on the Moravian mission stations were wiped out in a month. The only survivor of a fancily living in a solitary harbour north of Okak was a six-year-old girl, Martha, left alone in a wooden hut utiles from any other human being, surrounded by the dead bodies of parents, brother and sisters. She had no wood to build a fire. A little flour and some berries her mother had gathered were her only food. She melted snow over a candle to get a drink. And there she sat in the semi -darkness, cold, hungry, shivering with fright, while dogs prowled around outside searching for food. Suddenly the starving brutes broke in and, to her horror, began devouring the bodies of her family. "It's a Ghost!" Once help seemed near, for two boys from Okak, sent by the mis- sionary to see how the family was faring, peered through the window. But, terrified at. the sight of the partly eaten bodies and by the weird stumbling and moaning of the dogs, they screamed—"It's a ghost!"—and ran back to Okak with the report: "All dead at Ogaksiorvik." Only after two months did the missionaries find little Martha, take her to Okak, and nurse her back to health With care and nourishing food. Today she lives at Nain, mar- ried to a fine young Eskimo, mother of two healthy children. Robinson Crusoe Life Mrs. Miriam MacMillan, who ex- plored the grim coast with her hus- band, Cdr. Harold MacMillan, of Peary Expedition fame, and was the first woman to voyage to within 660 miles of the Pole, tells other dramatic stories of that bleak sea- board in "I Married an Explorer." Sailing past Belle Isle, also called the Isle of Demons, in his expedi- tion schooner Eowdoin, she recalled the strange tale of beautiful Mar- guerite, niece of Sieur de Roberval, a pioneer of New France, on a voy- age to the New World 400 years ago. Aboard ship, Marguerite became infatuated with a dashing young cavalier, and Roberval, incensed over the aiffair, decided to punish her by putting her ashore on this ghost -ridden island, with only her old nurse, Bastiene, for company. When he'saw what they were doing, her young cavalier jumped into the sea and 'swans ashore also. They built a primitive htit -and dragged • out a miserable existence in con- ditions of icy winds, rain, and snow. Marguerite's newly=born Child died, •then her lover, then her old nurse. Two years, she lived alone on that island, a female Robinson Crusoe, watching the while sails of fishermen come and go, v,ainly wait- ing for help. Until, one day, some Newfoundlanders saw smoke rising from a clump of stunted spruce trees, investigated, and found a hag- gard, dishevelled woman clad in animal furs—the once lovely Mar- guerite—on her knees thanking God for her deliverance. Fell on. Polar Bear 'husband "Mac," Mrs. MacMillan says, has had many a hear -raising escape in the Arctic. Once he plung- ed, dog -team and all, into a deep hole in the snow, landing on top of a snarling polar bear—and lived to tell the tale. A musk-ox once turned on him, nearly ripping hint to bits. :Again, he was accidentally shot, the bullet passing through arms, body, and out through his back, -.clipping off part of a finger. But his closest shave was with a fighting -mad walrus when he was in his kyak. He was with two Eski- mo hunters, and the three of thein were resting on their paddles watch- ing every move of a herd of fifty or more walruses which, from time to time, came up for air, munching clams and spewing out the shells. Suddenly, as he paddled in to- wards the feeding ground, up carne one of the huge beasts right along- side hint. With one flip of the head it could have pierced the frail kyak with its tusks. Mac had to do something unusual or lose his life. Miracle Escape Instead of harpooning from ten feet, as is usual, he stabbed the brute with such force that the har- poon went deep into its chest, and the walrus, writhing, turned away. But the rest of the herd, roaring de- fiantly, went straight for Mac, in- tent on finishing him off. "Kaigit! Kaigit!" shouted the Eskimos as he paddled through the infuriated herd, thinking it was the last of him.. Yet somehow, by a miracle, he escaped. The perilous voyages also had . their light side. At Hopedale, Lab- rador, Mac told her of a Hudson ' . Pay Company's supply ship, Bay. Rupert, which broke in two on the rocks, spilling out her precious cargo. The old organist was the only Eskimo in church that Sunday morning. The rest came back loaded with hundreds of pounds of butter and lards, tons of flour and sugar, :endless yards of bright -coloured'' calico—so much -stuff that many built counters in their homes and set pp shop! One even had the cap- tain's gold -braided uniform, and the next Sunday proudly marched into church in a blaze of glory. fl Conthi . �•c�i c�'e yes Rs ' :{ar On Cancer Countless Bold Expe 1 sons Delve Into Complex Mysteries' of Disease EDITOR'S NOTE: Here's the first of two articles on the progress of cancer research, written by the Science Editor of the American Cancer Society who recently - completed a three-month survey of research supported by the Society. His in- vestigation took him to most of the universities and hospitals in 35 states where fie Cancer Society has invested in research about $3,500,000 it collected last year. By PAT McGRADY Science Editor, American Cancer Society in laboratories all over the U.S. and Canada, scientists and young researchers alike are striving for one goal—the control of cancer. I have just completed a nationwide tour of these laboratories, to find what progress has been noted. And there has been pro- gress, although no definite, ,complete cancer• cure is yet known. But each project is meaningful. A biophysicist is working on a new method of analyzing trace metals in blood. A cytologist has isolated a peculiar structure from cancer cells. A biochemist has found a particular protein change as can- cer takes over the cell. An immuno - chemist has discovered that embry- onic glands grow when transplanted to another animal species. Some of these may never have any bearing on cancer. But each contributes a little something to our understanding of that basic unit of life, the cell, And it is an abnor- mal change in the cell that means cancer, e 'k * Somehow a cell goes wrong. May- be it's a cell in the lungs, or a wo- man's breast, or on the skin, or in the throat. Something happens to it, and cancer comes. What causes the change in the cell? That's what science is trying to find out. It may be due to an enzyme— a substance produced by cells. Or maybe it's due to a vitamin, or a hormone secreted by a gland. Per- haps it's the result of diet, nerves, habits, customs, drugs, rays, chem- icals, viruses, other organisms. In some laboratory in some city, some scientist is investigating each one of those possibilities and many others. Each experimenter has hope. Each feels that his work is leading to an eventual answer to the riddle. Most of them, of course, will prove to be duds. They'll be duds as far as cancer is concerned, but they'll add a little something .to- our general store of knowledge, so they won't he complete wastes of time. But perhaps one of the scientists. is even now an the, right track. You get the feeling after talkingto hun- dreds of then that cancer will be controlled eventually. The answer will come from the basic of funda- mental research now going on. It may not he for 20 years, but it will conte. It's impossible to describe every research project. Many sound far removed from the basic problem and others are far too technical for the average person to comprehend. But here are a few that are encour- aging, that show how the dread dis- ease is being attacked from every angle: VIRUSES have been proven to be responsible for certain kinds of animal cancers, although no one has yet tagged them with causing hu- man cancers. Nevertheless, work on viruses continues. In . Bloomington, Ind., an imniunochemist has found a way to explore the interiors of viruses and determine what chem- icals comprise them. PROTEIN molecules are the foundation of living scatter. They are complicated creations, contain- ing amino acids. Cancer build's ob- normal (tumor) protein at the ex- pense of other body proteins. A group of. New York scientists have learned holy to measure the rate of protein production and protein de- struction in humans. HORMONES are substances se- creted by glands. They may have a great deal to do with certain types of cancers. A Salt Lake City scien- tist has found, in experiments on nice, that an adrenal hormone plays a part in development of leukemia, a cancer of the white blood cells. He thinks it's partly the result of insufficient hormone production by the outer membrane of the adrenal giands, located above the kidneys. GENES are even smaller than cells. Each cell has thousands of CANCER RESEARCHER: Someday the disease will be caged, too. genes strung out like beads on long chromosome fibres. They control inheritable characteristics. Some scientists, like a group at Stanford University in California, think gene changes cause cancer. This group, has been able to cause gene changes with cancer-causing rays and chem- icals. CAUSE of cancer is, of course, basic in finding the cure. Hundreds of causes 'of cancer are already known , but there may `be one un- derlying cause for all cancers. Sci- ence is trying to find out if there is, and if so what the chief cause is. One interesting experiment took place in Portland, Ore,, and at Stan- ford, where scientists gave one ani-' may two known chemical causes of cancer. Strangely, the animal de- veloped neither type of cancer. The two apparently cancelled each other out, Those are samples ' of some re- search projects being conducted in leading laboratories, Time alone will tell whether any of theist are by the right track, Next week: Care of cancer pa• tients today.