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HomeMy WebLinkAboutZurich Herald, 1952-07-31, Page 3Macaroni Sala -- BY DOROTHY MADDOX iHElil+J'S a fine supper for outdoor eating - porch, `terrace or garden. It is sat- ,isfying and can be almost en- tirely prepared in the morn- ing hours and kept in the re- frigerator until supper time. The wholefamily will en - !joy it. Vege cable juice, macaroni chef's salad, relishes, garlic bread, coffee• jelly with ba- nanas, a •nanas, iced coffee, The hot coffee, which you ,will convert into iced coffee, can be made• several hours before serving, and cooled in ,a non-metallic container. If 'you prefer, make it double - strength at the last minute and pour into ice -filled ,1lasses. Be sure the coffee is fresh and strong, and that j.•ou serve it with- plenty of ice in the Tallest, frostiest glasses you can m a n a g e. Serve with cream and a pitcher of simple syrup or sugar. Macaroni Chef's Salad (6 generous servings) One 9 -ounce package elbow mac - torn, 12 stuffed olives, sliced; 1/4 and Iced Coffee for Hot Weather Supper Soften gelatin in cold coffee; dis- solve In hot coffee. Add sugar, stirring until dissolved; add sherry. Chill until set. Place sliced ba- nanas in serving dishes, cover with coffee jelly. Serve with light cream. Looking for substantial but easy to get luncheon dishes? Well, try these. They're good, Macaroni salad, coffee jelly and iced coffee pep up summer. -wilted appetites and can be prepared beforehand. pound American cheddar cheese, cubed; i/z pound bologna, cubed; 3 tomatoes, quartered; 1 cucumber, sliced; salad greens, Russian dress- ing. Cook macaroni in boiling, salted water until tender; drain, rinse with hot water; chill. Combine macaroni, olives, cheese, bologna, tomatoes .and cucumber Place in salad bowl with salad greens. Toss with Russian dressing. Cottee Jelly With Bananas (6 servings) One and one-half tablespoons unflavored gelatin, 3 cups strong, Riot coffee, 3 tablespoons sherry, i/a 1cup strong, cold coffee, I/2 cup sugar, 2 bananas cut in 1'2 -inch slices. Fluffy Tomato Rabbit (4 servings) One can (11/4 cups) condensed tomato soup, 2 cups shredded American cheese, r/2 teaspoon dry mustard, rh teas ,00n Worcester- shire sauce, 2 eggs, separated; toast or crackers. Heat soup slowly; add cheese and heat until melted, stirring constantly, Add mustard and Worcestershire sauce to beaten egg yolks; stir into hot mixture Gently fold in beaten egg whites and heat thoroughly. Serve on hot toast or crackers. Ba#ted Eggs in Tomato Sauce ' (4 servings) One can (lt/a cups) condensed tomato soup, 4 eggs, 2 tablespoons butter. black pepper to taste, parsley. Pour e/4 can tomato soup into each of four buttered baking cups or muffin tins. Break an egg into each; dot each with 1/2 tablespoon of butter and sprinkle with pep- per. Bake in a moderate oven (350 degrees F ) for 20. minutes !Garnish with parsley. TABLE TALK% clam, Andrews Even during the thirstiest days of the years youngsters -and lots of grownups too -will pass up less nourishing drinks for good, cool milk, so long as you have alongside a jar of delicious choc- olate Syrup for flavoring. And here's how to make that syrup with a, minimum of trouble. * * CHOCOLATE SYRUP 1 package semi -sweet chocolate chips cup. sugar 3/4 -cup corn syrup 3/, cup boiling water Melt chocolate chips in top of double boiler. Remove from heat and stir until blended. Add sugar and mix well, then add corn syrup and stir until smooth. Add boiling water gradually, stirring constant- ly. Cook over boiling water 2 :minutes. Makes 1-1/3 cups sauce. * * * For CHOCOLATE M I L K- measure 2 tablespoons'` syrup into tall glass. Add chilled milk slowly to fill glass, stirring well. Or shake together in bottle or shaker. Serve with chocolate chip macaroons, if you like. * For CHOCOLATE EGGNOG -prepare chocolate milk and add it to well beaten egg. Mix well. * * * CHOCOLATE FLOAT - is prepared chocolate milk with about 3 tablespoons of ice cream, vanilla or chocolate flavour, added. With coffee ice cream, it becomes CHOC- OLATE MOCHA FLOAT .. * * MINTED CHOCOLATE A summer thirst quencher for grown-ups and youngsters alike, is MINTED CHOCOLATE. For this you add one cup of milk to 2 tablespoons chocolate syrup, stir- ring constantly. Add 2 to 3 drops of pepermint extract beat or shake well. Pour into tall glass. Top with 2 tablespoons whipped cream and serve with a sprig of mint. If poured over cracked ice, serve at once. Or, if the ice is to be left to melt, add more chocolate syrup to the milk to start with. k * * Here is a very quick recipe .. . giving deep, swirling folds of frost- ing fit for a banquet cake. And it snakes something very special even your quickest and easiest cake - mix cakes! 'MOWN VELVET FROSTING 1 package semi -sweet chocolate chips. 3/ cup evaporated. milk (undi- luted.) Combine ingredients in small Brazilian Sage -Looking like a bewhiskered wiseman, ."Mus- tachio," a rare Imperial mar- moset, states his views at the Bronx Zoo. This species of near- mose3•t, rarely seen in captivity rind the first owned by the moo, is native $tt western �raxtl, saucepan. Cook and stir over low heat until chocolate is melted and mixture is blended. Bring to a boil and boil gently 5 minutes, or until thickened, stirring constantly. Re- move from heat. Cool, stirring oc- casionally. Makes enough frosting to cover tops of two 8 -inch layers or top of 8x8x2-inch cake gener- ously. * * Ice cream, summer's staple treat, turns into a super -dessert when covered with rich chocolate sauce. For time saving and luxurious fla- vour combined, it's hard to beat this quick variation.. * * * QUICK CHOCOLATE SAUCE 4 squares semi -sweet "candy - making" chocolate. 4 tablespoons butter. Melt the chocolate over boiling water. Add butter, blend. Serve hot. Sauce may be kept hot over boiling water. Makes % cup sauce. * * * For a really "deluxe" dessert, yet one that's not too hard to make, just try this. CREAM SPONGE 1 cup sifted cake flour 1 teaspoon baking powder teaspoon salt 2 eggs, separated 3/4 cup sugar 1 teaspoon grated lemon rind .1 teaspoon lemon juice 2 tablespoons sugar Sift flour, baking powder and salt together 3 times. Add water and lemon rind to egg yolks and beat until light and foamy. Add sugar gradually, beating well after each addition, then add flour mix- ture in small amounts, beating to blend. Beat egg whites until foamy, then add lemon juice and sugar and beat until it stands in peaks. Fold into flour mixture. Turn into 2 ungreased 8 -inch lay- er pans and bake 25 minutes at 350° F. Invert on cake rack until cake is cold. Spread lemon cream filling between layers and sprin- kle powdered sugar over top. Serve with lemon cream sauce. * * * LEMON CREAM SAUCE AND FILLING 1 cup sugar 5 tablespoons cake flour 1 egg, slightly beaten 1/3 cup lemon juice 2/3 cup water 2 teaspoons butter 1 teaspoon grated lemon rind % cup whipped cream Combine sugar and flour; add egg, then all other ingredients ex- cept lemon rind and whipped cream in top of double boiler and cook 10 minutes, stirring constant- ly. Chill and add lemon rind and TA cup whipped cream. Use half for cake filling. To remaining half, add the other / cup whipped cream and use as sauce. KEEP IT CLOUDY Beaming with happiness over the enthusiastic reception his campaign address had received, the veteran politician bowed himself off the stage and into the midst of Itis faithful co-workers who awaited him in the wings. "That speech was great,"led one starfy-eyed supporter. 'You certainly made yourself clear on the provincial rights question." ".My gosh," muttered the old campaigner, "what a blunder!" An embittered acquaintance de- fines genius as a man who tan earn money more quickly than him fam- ily spends Il. Parrots Aplenty With the bald dome of El Viejo as our guide, we made our way up the steep and desolate hillside be- yond the sullen, lifeless lake.. . . It took us four hours to reach the crest of the ridge beyond. The view was spectacular; it was heav- en itself. Twin lakes, iris -blue, nestled in a field of green, spread- ing their bays like white -edged petals of a freshly opened flower. Against jade green of thejungle were clusters of scarlet, of flam- ingo pink, purple, and opalescent yellow. There were showers of gold blossoms, and some that in the distance looked like falls of snow. From the saddle of the crest where we stood we counted four more lakes beyond the gems at our feet. The hot tropic sun burnish- ed them until each stood forth like an individual jewel. Ginger sighed and then said in almost a whisper, "Whatever else this unknown jungle holds, there won't be anything more beautiful than this." "Right now," I 'said, "1 can al most taste that water. Let's So.=: get it." We started forward, machete blades flashing as they bit through the growth which clung to the mountainside. When we cut through the last barrier of jungle and stepped onto the curving shore of a glorious blue cove, we unshouldered our packs and sat down at the water's edge. Both of us were a little weak in the knees. I felt an emo- tion so intense it resembled physi- cal pain, and glanced at Ginger. She said, "It's no use trying to say what we're feeling." I shook my head, "This is one thing we've planned on, and worked for, and earned, and hasn't let us down a bit." We stopped talking and stared at the unbelievable lovliness around us..,. While we swam lazily, we real- ized that, whatever else our Para- dise might offer, it would not be silence. Continually, it seemed, there were shrieking flights of par- rots over us, but it never palled. We had such a variety: yard -long red -macaws, bright green parro- kets, not much larger than spar- rows; moon-faced, graceful con - tures, and stocky, yellow -shoulder- ed parrots, so much like the "Pol- lys" we'd known back home, Gin- ger and I promised each other that never would we keep a parrot in a cage, nor a macaw chained to a perch -not after seeing them fly free, with the bright sun giving brilliance to their plumage.. . On the shore of Dana Lake, we. found a high, conical structure made of huge limestone blocks. The flats of each terrace were filled with black earth. At the base of the cone was what appeared to be a landing for canoes, and upon its crest was a small temple of sorts. The fact that its base and its flat top were almost perfect circles in shape, made us wonder if we had not stumbled upon a Mayan as- ,•'tronomical observatory. For though they . never developed telescopes, astrolobes, or such, and must have depended only upon what the human eye could see, they had been amazing astronomers. By our campfire that night, with the new moon a tilted crescent over the slanting silhouette of the pyra- mid, I said to Ginger, "I don't be- lieve the Mayas ever built with- out an eye for beauty." -From "Quest for the Lost City." by Dana and Ginger Lamb. MONEY QUIZ ANSWERS 1. (l); 2. (g); 3. (n); 4. (k); 5. (a); 6. (s); 7. (b); 8. (o); 9. (c); 10. (q); 11. (e); 12. (t); 13. (p); 14. (d); 13. (r); 16. (i); 17, (f): 16. (m); 19. (h); 2 (1). Mind The Paint Take care Don't use of your woodwork. coarse scouring pow- der or strong cleaners to clean it. They may remove or roughen the smooth outer surfaces of the paint so that it soils faster and is more difficult to clean. Strong alkali can weaken and also discolor paint. Test any new cleaning preparation in an incon- spicuous place first, and whatever you use, follow directions carefully. A mild, neutral soap is satisfac- tory for washing paint, but if it is necessary to scour, finely powdered whiting is one of the best abrasives, and is inexpensive to buy by the pound at paint or hardware store. Wash only a small area at a time, and rinse carefully. Even a mild soap contains some alkali that will eventually injure paint if left on it, GOOD OLD SUMMERTIME -From Countrymen's Year, by Haydn S. Pearson, WHEN a countryman takes a little nooning in the shade of the tree at the house corner on a July day and looks out over the heat -blanketed) fields, meadows, and pastures he's apt to recall the familiar phrase, "the good old summertime," In spite of certain discomforts it is a good season of the year. There's a spirit of tranquility and brooding fulfillment over the, land. The sun hangs like a molten golden ball in the blue sky. Barn swallows swoop and wheel over the fields; catbirds scold from the hedge around the garden, and deep in the woods a crow sends forth his melancholy, halfhearted call. In the heat of noontime, the cows gather under a clump of trees and wait for the sun to lower before grazing again. The hens congregate beneath the tangle of blackberry vines and dust themselves in cool holes in the earth. One can almost see the corn push higher day by day, and the kitchen garden is lush with greenery. Along the brushy lines of walls and rail fences the quail rest in the shade and wait for the cool of evening. The plump, philosophical toads burrow in the moist earth beneath the tomato and melon vines. And then in the evening, after a day`s work in the hot sun, the countryman sits in his favorite rocker on the porch and watches day turn into night. The swallows dart through the air; the robins carol their evening song. And as dusk gradually turns into darkness, fireflies dot the night with red gleams while frogs chant their r nnotone sym- phony. It's a good time of year, a part of Nature's cycle when the promises of spring are finding fruition in plant and animal life. MONEY QUIZ Suppose you were going to visit all of the countries listed below. You should know the monetary unit in each case so you could intelligent- ly convert some of your travelers' checks. Score: 18 or more correctly matched -very solvent; 15 to 17 -you'll get by; 14 or less -better call in your loans] 1. Netherlands ( 2. Finland ( ) 3. Germany ( ) 4. Japan ( ) 5. Spain ( ) 6. Russia ( ) 7. France ( ) 8. Brazil ( ) 9. Argentina ( ) 10. Austria ( 11. Britain ( ) 12. Czechoslovakia ( 13. Greece ( ) 14. Italy ( ) 15. Norway ( 16. Poland ( 17. Iran ( ) 18. Yugoslavia ( 19. China ( ) 20. India ( ) (Answers ) ) ) ) ) a, Peseta b. Franc c. Peso d, Lira e. Pound f. Rial g. Markka h, Yuan 1. Zloty j. Guilder k. Yen 1. Rupee in. Dinar n.. Mark 0, Cruzeiro p, Drachma q. Schilling r. Krone s. Ruble t. Koruna elswhere on this page.) Famous Horne Of Sherlock Holmes On. This Side Of The Atlantic Now Sherlock Holmes, the famed detective in the deerstalker hat, arrived . in Manhattan the other evening from London. With his friend and companion, Dr. John Watson, he went straight to his lodgings at 221-B Baker Street, and wouldn't say whether he was there on a case. He just said his Baker Street rooms look- ed exactly as he had left them. This, of course, is a bit of fiction, just as Holmes himself is fictional -and probably the most famous character of all time in the world of detective stories. On closer inspection, 221-B Baker Street turned out to be the Plaza Galleries on 59th Street, but that, as Holmes would say, is ele- mental, my dear Watson, Baker Street is inside, and it's a com- pletely faithful and authentic re- production of the room where it is always 1897. * * * The room has been brought to America by Adrian Conan Doyle, son of Sir Arthur Conan Doyle, the writer who created Holmes and finally had to kill him off so he could return to his other pur- suits. To a great many people alt over the world, Sherlock Holmes is an actual person, not just a character in fiction. Each year, Adrian Conan Doyle g;ete frantic and . pathetic pleas for help, all of thein address- ed to Holmes. When the exhibit here opened, an elderly lady stopped in an asked for the great detective. Conan Doyle explained that Holmes just wasn't around, whereupon the lady grew indignant and red-faced. She knew quite well he was there, she said; she'd seen his picture some- where recently. As you stand at the railing, look into the Baker Street study, you can't help feeling that Holmes and Watson have just quit the room -- bound, perhaps, for Paddington Station in a hansom cab. * * * It's a room of Victorian charm and clutter, with Holmes' arm- chair on one side of the fireplace and Watson's on the other. On a long deal table stands a tray with half -empty teacups, half - eaten crumpets and napkins just tossed down. In the silver butter dish are the bullets Holmes has carelessly flung there (they were taken from the body of a man murdered in 1895), an on the back of the door, hangs Holmes' deer- stalker and Inverness, together with Dr. Watson's tall sick hat and respectable black coat. Beside the fireplace is the coal scuttle where Holtnes kept his cigars; in one corner the acid. stained table at which he worked out his experiments in chemistry and next to it, the wax bust of Holmes, draped about with his mouse -colored dressing -gown. (Thr latter items figured heavily in "Thr Empty House.") There is also the big desk at which Sir Arthur Conan Doyle wrote the Holmes stories. On it. is Holmes' famous magnifying glass. $: * * There are various and sundry other wonderful things in this cosy room: the Persian slipper holding Holmes' shag tobacco; a harpoon like the one that killed Black Peter; cigarettes from the year 1897; the "agony columns" of the London newspapers ready and waiting for Holmes' perusal. The red velvet curtains are drawn against the raw and inclement weather of Baker Street; off- stage, there are sound effects of horses' hooves clip -clopping across the cobbles. The game is afoot. As you leave the lodgings and find yourself back on 59t1t Street again, you'll see a red car at the curb, its sides lettered "Holmes Electric Protection. Burglary Ser- vice." A little modern for Sherlock. perhaps, but you know all goes well in Baker Street.