The Brussels Post, 1958-11-26, Page 2CUTE CUISINE — French actress Pascale Rohert'uses the insulated
mittens attached to her apron 'to take a dish from an oven
during a demonstration; in Paris. The apron,evith,built-in mittens
Was, designed for convenience as well as to protectethe house-
wife from burning her hands on hot pots and pans.
TABLE.TM KS
mss. Aram's. -I
FASHION HINT
ON A TOOT'— The music comes
straight out instead of 'round
and 'round in this horn which
Chief Musician Frank Scrimo-
nelli, 38, ploys. It's an English
post horn, and the band is the
only one in the nation to use
the slim, 30-inch instrument in
a solo performance.
What induces people• So hard
pressed by their environment to
expend energy in,unessential oc-
cupation? It is impossible to
know the objectives of the an-
cient carvers since no written
record accompanies their work.
It is not easy either to analyze
the motives of living Eskimo
artists, because they seldom give
utterance to abstract- thought.
Quite naturally they enjoy the
increased income that their art
has provided in recent years.
Fears have been expressed that,
this would lead to degeneration
in the art form, but this has not
been the case, nor is it ,likely td
be. The Eskimo himself has al-
ready set standards for his art
which he must maintain to com-
mand not only a market; but,
more important, the respect of
his fellow artists ...
One Eskimo finds beauty in
the light sleek lines of the
Weasel, Another sees the mas-
sive bulk of the walrus They
watch an infinity of detail, then,
perhaps, discard all but the es-
sence of the form. In quiet
moments they remember, and
carve what they see beyond the'
Arctic night. They carve without
pretension and without self con-
sciousness, for art has not yet be-
come a specializaticSn. It be-
longs to all.
What motivates this man and
his art? Perhaps it is the cling-
ing remnant of a forgotten civi-
lization, of the Asiatic continent
where he almost Certainly ors
iginated, Perhaps it is pure love
of craftarnatiship which he cleare
ly holds in high esteem. The
severe cliniate demands that the
Eskimo spend rinteli of his life
in his hen% He rritist ,Provide
hie own arriuserrient HI in-
chistelotti habits Icel.,* him tine*
to tenitemPlate and perfect lame
art.
And, of course, he heieaetater
Wetted his Time werfare;
—Froth 'ECAtuldiesi. Eskini0 Ares
iknorracsibrodT
$8Tiorrebtrocl?
Most of so, when we' see a sign
wading like the aboeemer any late of a dozers other different
eperlings—simply* point a finger
Wing •"I'll have sem* of that."
And all the time we're thanking
our stars that we don't Kaye to
try and peoneunce it, But, aes
eording to. Gunhild Ganeings in
The Christian Science Moaner,
* very simple,, The Danes
"imply esmorree one slice of
bread with butter and then pile
-- whatever your ima-
gination and refrigeeater can
coneeet.,
tleeseje rating, too. Although, as
a Citizen of Caneda, and justly
Rrood ot our wheat, I think the
anee. might try and do some-
thing abOut that forgotten extra-
Wee of breed. If you 'Wrote Ot-
tawa about it they might start
an investigation—which 'would
help the trans-Atlantic transpor-
tation interests, if nobedy else.
• * *
Denmark's famous smorrebrod
(amid really not be called sand-
wiches, as this wrongly gives
the impression that our gay and
colorful version.of meat or fish
laid on buttered breacr also de-
rives from the invention of John
Montagu, Fourth Earl of Sand-
wich (17,8-92), called by some
the father 'of the modern sand-
wich.
The Danish Smorrebrod was
never more than one slice of
bread. To begin with, it was
covered with butter only, but
later was covered also with
meat, fish, vegetables, eggs, or
Cheese. Historic "butterbreads"
have had a changing role in
Denmark throughout the ages.
They have been the poor man's
meal at which the aristocrat's
servants turned up their noses
and they have been a repast
*bout which one poet said;
"Only the rich who never knew
of any need
In times of dearth themselves
with butterbreads can feed."
At the tithe of King Kristian
el (1513-1523) bread covered
With butter only was eaten as
dessert at the Royal Danish
Court. The Swedish word 'Smor-
Nas (buttergoose) originated in
orway where a spoonful of
freshly churned butter was giv-
th to the farm hands to lay on.
eir fiat- beeid. To give them
en impression of the meat they
f
eldom got, as this was reserved
or the family, the butter was
formed as a goose.
The:f..:"shitirrebrod ass known to
tourists visiting Denmark can be
es elaborate as the chef , cares to
*take it but for the Danish house-
wife it is the easiest and most
deliciotis 'last appearance for
leftovers. Xven the tiniest bit cans
be served as a smorrebrod in an
appetizing and attractive way.
There is a great difference be-
eween our opulent smorrebrod
served at parties and the, eon-
tents of 'the lunchboxes prepared
/Or school children or. office
workers, homemade or bought
in a smorrebrod. shop. Such a
sehop sells nothing but smorre-
brod, ready-made 'or made to
9rder. Smorrebrod shops are so
Important to our Danish life that
they are the only shops allowed
to stay open until midnight.
They fill several columns of the
eallow page in Copenhagen's
'telephone directors/ and some of
#iem boast of dehvering to for-
eign embassies.
All restauterste in Denmark
have smorrebrod lists. Oskar
Davidson is. the innovator oflhe'.'s
JOngest with 177 different'yell-
ations, On'a four-foot bill of. fare.
As you may choose also .esneng
Pete gel* of bread. fnetste.- men-
tion ,toast) . .and the !breed Mope
a. variation itselA it Oyes.- you
in xeality 108 versions : of SMOrre....
bred, But the charm of =erre,
hrPil that mt get' at. tesst three
or four pieces, for geYgral are
no: more than. anyone with. a
normal eppetite cann eat for a
meal,
As the food. is the seine as
that served tOr the cold
it is easy for any hostess to.
create her own delicious variety
from leftovers or out of .cans.
after a visit to the nearest super-
market or delicatessen.. . •
While. the box-lunch smorre..-
bred is eaten with the ,fingers,.
We use forks :and, knives when.
it is served at home. And, as at.
the cold table, we like to' change
the plates after the herring in
order not to ruin the following
dishes with a eahy, flavor.
We serve smorrebrod on Plat-
ters but if one cannot place •ev-
erything on one tray in a happy
and, colorful arrangement, it is.
practical to serve each selection
on a different platter: the her-
on the -first;. •
then the salads, meats, etc., ex-
actly as one does with the cold
table. The cheese comes 'last.
If even the tiniest bit of food
is left over, save it. The last lit-
tle end of a steak, for instance,
may be used for one betterbread.
But if everybody wants a shere
you may cut it in four strips and
put a strip en top of each but-
terbread with sliced cold pota-
toes, cucumbers, tomatoes, or
whatever you may have that your
family likes with cold meat.
The end piece of a salami or a
ham you can chop and use as a
thick spread in the middle of
which you make a hole big
enough to hold a raw. egg yolk
— Yes, we often use raw egg
yolks. That goes too for the stone-
hard ..crumbs of any cheese.
One or two remaining ' an-
chovy filets will s, make' a butter
bread with hard-boiled,egg slices
more delicious and crumbs of
egg add color, white or yellow,
to •any betterbread speeaci -emn-
binee with another color. An
artistic blending of color is as
important, as the blending of
flavors. •
The 'foundation is thin slices
of bread, lavishly buttered. Take
care that. there 'is something
which everyone will like in your
assortment and use all your ar-
tistic skill to make the trays look
like an epicurean delight.
Beery Breath
Stops Car
A device to eliminate drunken
driving — an automatic cutout
that operates by smell has
been Invented by Hellweg Fri-
borg, a fifty-two-year-old Dan-
ish radio technician.
It consists of an .infra-red
lamp, a photo-electric cell and
a relay, Friborg claims that it
reacts to alcoholic fumes, drugs
and gasoline fumes by switches
ing off the car engine.
If necessary, the apparatus
can be adjusted to switch off
the' engine "if the clever had
barely sniffed a glass of beer,"
he claims.
Q. Is it considered proper to
enter someone's home with a
lighted cigarette in one's hand?
A. It Is not good manners to
enter anyone's "home smoking.
Why And Whet' Do
Eskimos carve?
The human being , . is at the
centre of the Eskimo's art. It
affera the most in subject matter,
fu' the lives, of people are in,.
finitely fuller and more varied
than- the lives of animals, The
hunter Stalit.ing the Pelar bear,
the mother' holding the child, the
boy selentnly dancing on his
knees, these, are the ro.lbjectst
which have appealed to, native;:
artiStS
The Eskimo sometimes tries
to portrey animals which, in the-
great cycles, of nature, haye, dis-
alaPearecl
grounds, Desiring, them far food,
Ktunalik' heti carved an arctic
hare With the -va'gtie 'idea that he
may magically encouragel
return, Kumalik has never seen
a hare. -He has relied entirely
on the. descriptions Of his zelderS
who remember them 'freni
long ago
Eskiino etiquette requires a
display of modesty that the artist
may not necessarily feel. The
carver is likely to malign ,his
own work, saying it ieuseless
and worthless and that he should
never try such a thing again.
He is usually reluctant to copy
or repeat a subject of his own,
or indeed anybod else's work.
This is fortunate, for in con'se-
quenee he - produces a wide
variety of subjects, no two pieces
being alike in form, movement,
or concept.
There is a curious conventiore-
in' Eskimo art. When a swim-
ming% animal is 'depicted,• only
the part of its body visible above
the water is carved. A walrus
emerging from,the water, a bird
rising to the surface with a fish
in its beak, a polar bear 'siting-
ing into the sea, all theee carv-
ings are cut off through a hori-
zontal plane representing the
surface of the water.
Why does the Eskimo carve?
No list of favorite autumn des-
serts is complete •without a re-
cipe for the. use of orangeS,.
writes Eleanor Richey Johnston
in The 'Christian. Science Moni-
tor, and I am sure a lot of my
readers will agree. Here are a
few hints I hope you will find
useful.
There are many ways to slice
an 'orange and recipes often call
for different types of slices by
name. Here are 'a few , of these
kinds With their definitions:
Cartwheels—Slice oranges cross-
wise in any thickness, (peeled
or unpeeled). For half cart-
wheels, cut cartwheels in two.
Chunks—Remove caps. Cut the
orange in half lengthwise.
Place half orange cut side
doWn and cut lengthwise. Then
slice crosswise.
Bite-Size Pieces --- Cut peeled
orange in hale lengthwise.
Place half orange cut side
down and cut lengthwise 3
more . times. Slice crosswise
4 or '5 times.
Segments—Peel; gently' separate
into natural divisions.
Sections—Peel; cut sectionvhall-
way between segments , walls
Wpseofagmtebsea—
Place
center'
on end, cut into 6 equal orange
pieces.
Orange Flowet—Place unpeeled
orange on erid. Cht 'into
eighths; slicing almost to the
bottom peel. Spread "petals"
gently.
Grated Peel—Wash orange. Us-
ing medium grater, remove
only the outer, orange-colored
layer, which contains flavor-
giving oils, * 4 *
Here is a glamorous pie that
Is high, light, and fluffy—a deli-
cete pie for concluding a. holiday
meal.
ORANGE CHIFFON PIE
I envelope unflavored gelatin
2 tablespoons eold water
'A cup orange juice
1/3 cup honey
3/2 teaspoon salt
% teaspoon grated orange peel
3 egg yolks, slightly beaten
1 cup oran ge segments, cut in
bite size pieces well drained
3 egg whites, stiffly beaten
Vs cup honey
1 nine-inch baked pastry shell
Maraschino cherries and
orange segnients.
In top of a double boiler, soften
gelatin in cold water and orange
juice. Add honey, salt, and orange
,peei. Place over boiling water;
stir until gelatin dissolves. Gra-
dually combine small amount of
hot mixture with egg yolks; re-
turn to double boiler, Cook over
hot, but not boiling, water until
mixture thickens slightly. Re-
move from heat and cool until
miiture is slightly congealed;
fold in oranges. Drizzle honey
into egg whites while beating;
fold stiffly beaten whites into
fruit and custard mixture. Pour
into baked pastry shell; garnish
With maraschino cherry halves
arid Orange segments, Chill.
Serves 6-8.
A• refrigerator dessert that, can
be Made with frozen StreWbere
rtes la pretty to look it as Welk
it delicious for sPediet (Weise%
STRAWBERRY. PARFAIT
WHIRL
100:ekite strawberry flieVerea
Olathe
eitja hot iivater.
444 eu liiveeterielli Sheol MO&
1 PIM etiiit
jelly toll
#41 VihipPea Meat
Dissolve gelatin in .hot .water
in a 2-quart saucepan and stir
Until blended. Add' strawberries
and. juice: Gradually add spoon-
fuls of ice cream, stirring until
melted. Refrigerate until thick-
ened, 'but not set. Cut jelly roll
into 5 even-sized slices, Butter
a 1 1/4 -quart round casserole and
stand slices around the sides.
Pour strawberry mixture , into
center. Refrigerate until firm be-
fore serving. Run spatula around
edge and turn' out on serving'
plate. Garnish top with whipped
cream and whole berries.
• * •
Combine vanilla wafers, cream
cheese, and frozen (or fresh)
peaches to make this chilled des-
sert.
PEACE-CHEESE DELIGHT
(12-oz.) packages of frozen
peaches
1 cup milk
1 (3-oze package cream cheese
I envelope unflavored gelatin
le cup cold water
1' 'cup grated Canadian cheese
3/4 cup vanilla wafer crumbs
Defrost peaches.. Add V4 cup
milk, a little at a time, to cream
cheese and blend e until very
smooth. Soften gelatin in water.
Drain peaches; heat juice and
dissolve gelatin in hot peach
juice. Mix increatrecheese mix-
ture and remaining milk. Chill
until almost firm. Add peaches
and Canadian cheese and beat
with electric mixer until well
blended. Line bottom of an
8x6x2-inch dish with vanilla
wafer crumbs. Pour gelatin mix-
ture over crumbs And chill until
firm.
A LUCY SHOW
By ERSKINE JOHNSON
NEA Staff Correspondent
Hollywood — Desilu is be-
coming just olu" for a night.
But it doesn't mean Gracie
Allen leaving George Burns has
given Desi Arnas ideas about
permanently shoving Lucille
Bali into the solo spotlight. It's
just a change of showmanship
pace kV Lucy and Desi for the
first time in elmost eight 'years.
"K.O. Kitty," an hour-long
comedy, gives Lucy the role of
a dance teacher who inherits a
prizefighter, Aldo Rayi„and be,
cornea his.trainer-manager. Aldo
and Lucille punch home, the
comedy with Aldo's buddy, Wit-
Hat n Lin-Wigan (who pitched
auto commercials laIt season),
pitching woo at Lucille, °
It is the type of role Lucille
played hi "movies before she
ever. board "of Desi but after all
theses.eI Love,„Lucy" shews,• with
Desi the red-bead told
me: ,
"The fiest few days of sheet-
ing ghee nee''e little freebie. I'
missed
'on myself
sedbesiaedel had Acetsge
elf to keep front.
falling into soviet of the "Lacy
altdetieneh Iebeh Ieseeiled 10
takes. just standing thete. look-
Mg Aldo straight in the ,eye, end
railing him Ricky." —
She 410, leatned hoW use a
punching. bag for the. Shoes andt
lave the broken fingernails
to ,Piesisis' it. They snapeed like
tesickeie even inside gloves."
4.S., When the thee comes foe
thigh. to Solo on the shew, It
tieuld be it Satire,•
*
103 my how Hollywood
soli to a l'tt
How To Tell 'How
Long You'll. Live
Who lives leneereepeople with
dark skins or people with white?
There's no doubt whatever about
the answer tp, this question, says
a South African social, anthrte,
pelogist who has' been studying
it,
He has found overwhelming
evidence that dark-skinned met)
and women live longer,
This is what he says: "Long,,
eeity is clearly an, inherited
trait, Some dark-skinned, people
live to 115 or even 129 years in
spite of being poorly fed and
badly housed."
Scientists in other parts of the
world have been studying fac-
tors upon which long life de-
pends, One in the United. States
has been telling us that men and
women to-day have one chance
in 100,000 of living to be a hun-
dred. That chance is better if
you are a woman, for two out
of every three centenarians are
women,
We're told, too, that we can
compute our own expectation of
life in a simple way. Each per-
son had a mother, a father, two
grandmothers and two grandfa-
thers. By taking the number of •
years that each of these
adding them together and divid-
ing by six, 'the person gets' —
very roughly—his or her hered-
itary life expectancy.
But we can all influence to
some extent the' length of our
lives. To live longer we should
keep busy, say the experts. One
goes so far as to say that retire-
mentcan actually shorten a
'man's or a woman's life. Many
'people Who retiree slack off afs
ter having had a busy life for
years arid, 'suddenly finding
themselves with ,"nothing to do,"
grow tired of life and die. ,The
remedy is for them to' go on us-
ing the abilities that do not de-
cline after, those requiring mus-
cular activity fade out.
"Indulge in hobbies such as
painting and Writing or collect-
ing," advises 'a psychologist.
"Plan ahead; however old you
are. It's only when such activ-
ities and planning cease that you
become really old."
Up A Rugged
Scots Hillside
It happened like that. One
moment I was looking across
the moor to • Achmoree thinking
of making my way back, 'and
the next I had decided to climb
the Hill of the Red Fox. Per-
haps all the really Important
decisions are made like that, in
as little time as it takes you to
turn your 'head.
I scrambled to my feet and
pressed on up the hill. When
the ground became too steep for
a direct assault, I went on in a
series of zigzag paths, as I had
often seen. Duncan Mor do.. .
On and on I went'up the steep
sides of the hill. It was like
climbing up the inside of a gi-
gantic bowl, for the hills swept
around in a tremendous, over-
hanging - wall encircling Loch
Cuithir. The only way to get to
the top of the ridge was through
the gap formed by Bealach na
Leachaich. .
I went on again, stepping
quickly and lightly across the
WITHOUT DElli
You'd think the town never
had heard of Barrie Chase, the
23-year-old blonde who danced
up a storm with Fred Astaire
as his first home screen partner.
Everyone -- movies, TV, and
Broadway — is chasing Chase
,now.
But Barrie has been doing
dancing bits in Astaire films as
far haelt as:•1955.("Daddy ,Long
Legs"). She was a dancer on the
old, Ty Comedy Hour and she
helped Jack Cole choreOgraph
two retent;reoVies, '"L'es
and "Designing l;Vornan."- *-
Happiekt 'man in town about
Astaire's dancing( paethers haV-
ing a :way.,of.,becorning, ,famous
is Producer• Jerry Weld. He Ilea
Barrie in his forthcoming 20th
.1
':oats,
c taught
'.the
nwi ea.7 One P13411(iga 'nit toe..
hold, then a few quick steps
before the gravel and stone
could start to, slide beneath my
feet, Up and up I Went until it
seemed that X Could go no high-
er for I Was under a ' pl'Otrud-,
ing lip of bare rock fully twenty
feet high.,
It was easier creasing the
eceees now that the angle of the
hill was SO acute, for I could
balance myself with Me right ,
hand, I was afraid to look down,
but I carried on doggedly, slid-
ing on to my knees now and
then, but always moving for-
ward.
At last I came out through the
Bealach, leg weary and sweat-
ing for all the cold wind that;
whistled around my ears, I was
on top of the ridge of hills. 011
the west side the ground fell
away in a gentle slope to Glen-
hinisdale. . . .
I was facing south and on my
right lay the Jong valley of
Glenhinisdale, cut by the silver
ribbon of the River Hiniscial. I
could see Loch Snizort and Loch
SnizortBeag, Loch Greshornish,
the slender chain of the Ascrib
Islands, and even distant Water-
nish Point. In the far diStance
I made out the flat tops or Mae-
Leod's Tables and Loch Braca-
dale.
I looked around to my left,"
across the Sound of Raasay, and
saw the blue hills of the Outer 1 ;
Isles topped by a fone roner
of white cloud, , .
I ran. the last •few yards to
the summit. of the Hill of the
Red Fok and threw myself face
down on the close-cropped turf.
The 'whole of trotternish was
spread out below me. I could
see the river Mealth winding
through the flats on the start
of its long journey to the sea,
and all the townships for miles
around.
I don't know how long I lay
there, The sky was clear when
T reached the summit and the
mist was setting on the Steer
when I turned to go. All I know
Is that I no longer felt lonely
and miserable. I had climbed
the Hill of , the Red Fox, just as
Duncan Mor had said I should,
and. I felt a wild, unreasoning
surge of joy. — From "The Hill
'of the Red Fox," by Allan
Campbell McLean.
Q. When a YOung girl is in-
troducing her equally young sis-
ter to an older married woman,
should sheecall her sister "Miss
Harris"? ,
A. No. She should merely say,
"Mrs. Phelps, this Is my sister,
May."
to. rnsr
"It's a short circuit. Please
make it longer."
Century-Fox movie, "Mardi
Gras." She plays "Torchy, ' a
philiosophy student working her
way through college by strip-
ping in a New Orleans night
club. For some time Barrie's
name has been linked with As-
taire's because of frequent din-
ner dates,
But she brushes off the talk
With: "We're ,friends, that's all."
Barrie is the daughter of au-
thor Borden Chase-'and pianist
Lee Keith and she's definitely
keeping that tricky first name
Which now could light up thea-
ter marquees in "the Fox film
version of ":Can' Can." As Gary
Crosby put it so, well tb her:
"When„I saw your name in the
cast of 'Mardi eras' e. thought
you were a boy. But the second
I saw knew you Were •a
girl,"
WITHOUT DES1 FOR #irst thne in years, lautille fall scara
with Aide) Ray- in, bir ci y on the Desliti Playhouse Show:
1 R. 11,