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Zurich Herald, 1952-04-24, Page 711•41101110.,, eianfz A.rews. Frons a great many European countries we have imported the secret of making their favorite delicacies, but few of these have gained wider popularity -- in our cities at least—than Danish pastry. But even the best versions produced by restaurants and commercial bakeries here usually lack some- thing of the buttery tenderness which marks the crisp, tender sort baked in Denmark—as any traveller to that land will testify. * * * Danish pastry admittedly in- volves quite a bit of time and effort in its proper preparation. As a matter of fact Danish housewives themselves buy the pastry oftener than they bake it. But for some special occasion—such as that late Sunday breakfast—it's well worth the bother, especially if you use this somewhat simplified vettsion of the recipe used in Denmark, which has been devised by Mrs. Ruth P. Casa-Emellos, home economist of The New York Times. * * * Although the dough used is of the ordinary yeast type, it is greatly enriched by the butter spread on it while being rolled out. It is the repeated rolling and folding of the mixture, together with the dottings of butter between the layers, that make the finished pastry so delight- fully flaky. * * * DANISH PASTRY 14 teaspoon salt 1/4 cup sugar 1% cups butter cup scalded. milk 1 package or 1 cake yeast (aptive • dry or compressed) Clip warm water, lukewarm for compressed yeast 1 egg, beaten 3 cups sifted enriched flour, approximately. (1) Add salt, sugar and one- fourth cup butter to scalded milk. Cool to lukewarm. (2) Sprinkle or crumble yeast into water and stir till dissolved. (3) Combine milk and yeast mixture and add egg. (4) Add and stir in about half the flour. Beat till smooth. Add and stir in enough more flour to make a soft dough. (5) Turn out on a floured board and knead till smooth and elastic. Place in a greased bowl, grease surface and let stand in a warm place (80 to 85 degrees F.) till double in bulk. - (6) Punch down and refrigerate one hour. (7) Roll dough into a rectangle about one-half inch thicic. Dot two- thirds of the dough with one-third of remaining cup butter. Fold dough in thirds, beginning with unbutter- ed portion. This makes three lay- ers. 8) Repeat step No. 7 twice. Re- frigerate at any time that dough and butter are too soft for easy handling. Chill the finished dough one-half hour or overnight. 9) If dough has chilled overnight, let stand at room temperature till soft enough for rolling. Roll and shape as directed in following sug- gestions or as desired. (10) Place on greased baking sheets and let rise till double in size. To glaze, brush with a beaten egg which has been blended with one-fourth cup milk and one tea- spoon sugar. (11) Bake in a hot oven (400 ;degrees F.) till well -browned, about twenty minutes. If desired, frost with confectioners' icing. Yield: twelve to sixteen pastries. * * * In Denmark there is a great variation in the manner of shaping the buns and in their fillings. Here are a few of the many ways in which the pastry may be formed, Also recipes for a few of the most popular fillings. 1 HOW TO SHAPE DANISH PASTRIES Cock's Combs: Roll dough to one-fourth inch and spread with a paste macre by creaming equal measure of butter and sugar. Cut into four -inch squares. Place a spoonful of filling across center, moisten edges, fold into a rectangle and press edges to seal. Cut four or five deep slashes in sealed edge. Let rise, brush with glaze and bake. Spandauers: Roll dough to one- fourth inch, spread with paste made by creaming equal measure of butter and sugar. Cut in four - inch squares, Place filling in center. Fold, corners to center and press down. Let rise, brush with glaze and hake. Drop a teaspoon of jelly in center of each and ice. Filled Triangles; Roll dough to one-fourth inch. Spread with filling and fold in thirds. Cut into four - inch squares and then cut each square into two triangles. Let rise, glaze, hake and frost. Filled Rounds: Cut large rounds of dough which has been rolled to one-fourth inch, Place filling across center, raise opposite sides of dough and overlap at center. Press to seal. Let rise, apply glaze and bake. Frost, if desired. Filled Figure Eights: Cut rolled dough into finger -wide strips, twist into coils and shape into 8's, S's or rounds. Let rise, glaze, fill centers and bake. * * * CHEESE FILLING 1 cup cottage cheese, sieved 1% tablespoons flour 1142 tablespoons sweet or sour cream 2 eggs, separated / cup sugar 1 tablespoon butter, melted %, teaspoon vanilla or grated lemon rind 3 tablespoons currants or raisins T/ cup chopped blanched almonds. (1) Mix cheese, flour, cream, egg yolks and sugar. Add butter and vanilla and mix till smooth. • Add currants and almonds. 2) Fold in beaten egg whites. Yield: two cups. * * * PRUNE FILLING Grind or chop one cup pitted and drained cooked prunes and one- half cup cooked apricots or raisins. Add one-half cup dry berad or cake crumbs and one-fourth cup honey: Heat, stirring constantly, till well blended. If too thin, add more crumbs, if too thick, add lemon juice. * * * ALMOND PASTE FILLING Cream together one-half cup each butter and sugar. Add and blend in one cup almonds, ground. SPY STUFF In a "top-secret" Nazi espionage school, where the cream of the German secret service operatives received final instructions, the fac- ulty included . a Herr Linz. His particular job consisted of teaching the little niceties of behaviour that would enable his proteges to min- gle freely in English society, pass as one -hundred -per -cent Britishers, and send back vital information to Berlin. One of his last-minute tips always was this: "Open an account at a well-known bank, and 'acci- dentally' drop the book before ac- quaintances. This will reassure , them as to both your social status and your financial responsibility." A great many of Herr Linz's pupils succeeded in reaching Lon- don, but every one of them was apprehended before sending a sin- gle vital message home, The drop- ping of a bank book was a little signal arranged between the Bri- tish secret service and its highly regarded agent, instructor Linz. INN the Pearlies Are Comin'—Resplendent in their pearl button -covered duds, Mr. and Mrs. Bert Matthews watch as a London bus is unloaded in New York. Leaders of London costerrnongers, the Matthews will take part in a good -will tour during which three of the double-deckers wilt cover 8000 miles. Cancer Artillery—Looking through a plate glass water tank, two Feet thick, we see a nurse, acting as a model, lying beneath the world's largest radium therapy unit. The huge device, which contains one -fortieth of the world's supply of radium, is used primarily for the treatment of cancer. Fantastic Sums Spent On Tombs Willie Moretti, a New York gangster who was killed recently, left most elaborate arrangements for his own funeral. He was buried in full evening dress made by an expensive tailor, and his bronze coffin, specially constructed to his own order long before he met his death, cost over five thousand dollars. Many people would consider $300,000 a fantastic sum to spend on a tomb. Yet when the heirs of the late Alfred Irenee du Pont were informed that it was the first bequest in their relative's will they thought it a trifling amount com- pared with the millions he left. So the armament king of Wil- ington, Delaware, was given a con- crete and granite tomb 210 feet high (about half as high as St. Paul's Cathedral), with a tower on which: an arrangement of flashing beacon' lights and a carillon of bells was installed. A lift built to accommodate six passengers .carried visitors " to the top. John Milburn Davis, of Hiawa- tha, Kansas, began building his tomb long before he died. When his wife died in 1915, people of the town in which he lived hoped he would perpetuate her memory by presenting a school, hospital or 'park to the community. Instead, Mr. Davis turned her- mit, devoting all his money to building a, tomb for his wife and himself. Help ng The rights Learn To . ly.m 9ne" night after my work was done, 1 went over to see the Wrights. Mr. Orville had cooked the supper. Mr. Wilbur was wash- ing the dishes. Their flying machine was lying on the sand. "How does It go?" I asked. Mr. Orville picked it up, "It's a glider," he said. "It weighs only about fifty pounds. It has a top wing and a bottom wing, like the gliders we have read about. It is seventeen feet between the wing tips. It has runners to land on... "When are you going to fly?" I asked. "The winds are not good," said Mr. Wilbur. "One day it blows too hard, The next day there isn't wind enough. We'll try it out on the first fine day." I looked up at the night sky. "Tomorrow will he good," I pro- mised. "There will be a light wind. Why don't you take your airship over to Kill Devil Hill? Maybe it will slide down the hill on the runners." I was trying to be funny. "Yes, let's do it," agreed Mr. Orville. Next morning I helped the Wright brothers carry their glider. It was four miles across the hot sands to Kill Devil Hill. I wanted to see them fly. The wind was blowing just hard enough. They pointed the glider down the hill, right into the wind, Mr. Orville lay down on the middle part of the bottom wing. Mr. Wil- bur and I stood on each side. We gave the glider a push. It did go into the airl It carried Mr. Orville with it. It went only about three feet above the ground. It stayed up for only five seconds. Then it fell to the ground. "How was it?" called Mr. Wil- bur. "It wasn't very wonderful," re- plied his brother. "But I wanted to fly in a glider. Now I've done so. It's your turn." We carried the glider back to the top of the hill, Mr. Wilbur lay down in the big kite. We gave him a push. This time the glider didn't go up more than two feet. But it stayed up twice as long. "It works!" cried Mr. Wilbur, as he crawled out. "Want to try it, Bill?" I shook my head. "No than , Mr. Wright. I shan't try to till I grow wings." Day after day those men worked out there in the hot sun. Flies buzzed around them. Sometimes they used their glider as a big kite. They stood on the ground with string in their hands. They pulled the elevator up and down. They bent the wings when the machine went too much to the right or left. One afternoon they carne over to my house. "We're leaving on the boat tomorrow morning," said Mr. Orville. "Thanks for all the help you've given us." "What do you think now about flying?" I asked. "We didn't do what we hoped to do," replied Mr. Wilbur. "We thought we could glide around in the air for hours. I've counted up the time. We've been up in the air just twelve minutes, all together. The glider is out there on the sand, Do anything you like with it." "Thanks," I said. I held out my hand. "It's been very nice to know you." "You haven't seen the last of us," said Mr. Wilbur. "We'll be back next summer." -- From "Yesterday in America," by Harold B. Clifford. SLIGHT ERROR A favorite picture star who mar- ried well—and often—found it expedient to get a divorce in a hurry a few months ago. Her lawyer suggested Mexico. "But I don't speak Spanish," she protest- ed. "That's all right," said the law- yer. "Whenever there's a pause, all you have to do is say `si, si.10 The star created a great sensa- tion in the little Mexican village, and when she appeared in court, the whole town turned out to wit- ness the event. There was a great deal of emoting and bowing, and the star said "si, si" very firmly on numerous occasiions. Suddenly the crowd gave a great cheer, "Well, I guess I'm divorced," she said complacently. "Divorced, my eyel" cried her perspiring attorney. "You've married the mayor!" Canadian Maple Syrup is world renowned for its delicate flavour and delightfully clean taste, / a V; %1 11 TELLS THE WORLD • 'sa .4d l.� `. iT / �,•[ T -'C✓Li "Say 'Canada' and you think of zestful northern air; swift -running streams; rich, rolling farmlands. It seems only natural, then, that there should be an especially clean taste to .ro many of the good things from this favoured land." * ,x * The above illustration and text are from an advertisement now being published by The ,puse of Seagram through- out the world ---in Latin America, Asia, Europe, and Africa. This is one of a series of advertisements featuring Canadian scenes and Canadian food specialties. They are designed to make Canada better known throughout the world, and to help our balance of trade by assisting our Government's efforts to attract tourists to this great land. The House of Seagram feels that the horizon of industry does not terminate at the boundary of its plants; it has a 'broader horizon, a farther view—a view dedicated to the development of Canada's stature in every land of the globe. ou e of C U.19rq. .