The Brussels Post, 1960-03-03, Page 6►
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...
if you
are on
thin ice
Approaching spring brings
warmer weather, a menace to
skaters. A chapter of the Red
Cross suggests these rescue
methods if some-one breaks
through the ice. Above, a stick
is extended to the foundering
pair, right. The first man is fol-
lowed out by his companion
who hangs onto his legs, Right
rescuer uses a hockey stick to
haul out the ice victim, If you
do fall through the ice, the Red
Cross recommends you lie
prone, kick vigorously and try
to roll onto solid ice rather than
climb out, Rescuers are eau-.
tiooed to stay as far from the
open water as possible.
whenever a new bridge or road:.
was opened„
declares. 1t "154ag's
"Spaghetti
lt ''bulwark,'"r'
represents:
ir:14e; 1a
museum curator Arturo
"aganst the invasion of canned
goods and concentrated syn.
cila7ntg t.11°Va Pn.f. itnhdl feL117,tettl.xrt,
One
it is steaming fragrantly fn ;front
of him, It is the universal dish
par excellence, unpretentious,
yet elegant, triumphant, jovial,
.and aromatic a savory subject
for poems, paintings, songs,
plays, and books."
The museum is currently dis-
playing the many varieties .of
spaghetti manufactured on "the
boot." Designed to satisfy every
individual taste, there are more
than 250. different types in all
sizes and shapes.
Curator ZTilli says he belives
most Italians are prepared to
discuss at length why they pre-
fer one type over another. Woe
be to evereybody if and when a.
"fettucine fan" exchanges words
with a "ditalini hue In Italy a
spaghetti argument is one sub-
ject to avoid.
One argument the spaghetti
museum attempts to settle is
how it should be eaten properly,
Students of spaghetti—and they
are legion in this country — be-
long to one of three schools.
The first school, and oldest, is
to hold the strands high over
your head and lower them into
your mouth without biting. The.
second method involves a fork
and spoon; the fork spears some
strands and the spoon is used as
a concave base for rolling the-
spaghetti into a mouth-size ball.
Both of these techniques are offi-
cially considered in bad taste by
Italians. •
The correct way to eat spa-
ghetti, says the museum, is to
use only a fork. Pressing
against the bottom of the plate,
you roll some spaghetti around
like the axle of a wheel. After
you lift the strands to your
mouth, you bite and allow • the
dangling ends to drop back onto
the plate. Italians believe this
establishes a necessary union, a
rapport between the eater and
the plate.
Fifteen Miles Of
Wine-Tasting !
Wine from cellars fifteen milers
long now moistens the lips a
visitors to Budafok, a rich vine-
growing area, just outside Buda-
pest. These enormous vault.
yield 12,000,000 gallons of wine os
year, 8,800,000 gallons of which
is barrelled, the remainder be-
ing sold bottled.
Connoisseurs will revel in
their names: 'Pokey Aszu, Bala-
teni Furmint, Balaton' Riesling
and Bull's Blood of Eger.
Tokay, perhaps the best knows
of Hungary dessert wines, is mas
tured in comparatively small
barrels, each of about forty-foui
gallons capacity. But they , are
never more than three-quarters
full.
On the wine's surface, a head.
or "flor" sprouts. This peculiar
top helps to provoke the royal.
Tokay flavour.
The walls, too,' play a part in.
this fermenting ,process. They
-are draped with a bid& velvety
fungus, rich in penicillin, and
spores of these natural wall cur-
tains get into the wine:and im-
prove its quality.
THE MAJOR KILLERS---1958
HEART DISEASE ''1'
.. tie sa i a•!!!!:woo.: e alialillas !O
sasa emansansgssawsuentum, ..0.!
(CHIEFLY
LESIONS :1 Y•v:P. ALL OTHERS MOTOR (CHIEFLY STROKES) 1;1411' ,1 .11, 't
196;758 !!:!:!,!:!II:i.i . 5..3.'623 3081
;w,iii '..:""A441A INFLUENZA-
57,439
ACCIDENTS
(ALL FO
604
RMS)
90
PNEUMONIA
VEHICLE
:irili•
sae
. ...
•
RATES PER
HUNDRED THOUSAND
HEART DISEASE
367.5
VASCULAR LESIONS
(CHIEFLY STROkES)
11.0;1
CANCER
146.9
1
1rH KiLLERtdr nu un apked, abbve, numbers of deaths and by ecte per Hundred flioutbrid.
*lie the United Sfcites niajOr killers, as determined by findl deed far the year 1958,• Added
Vkiatet to the "big fOur"—hecirt disease, sander, strokes and acciden44--far 'Se was influenias
OrieUtrierties because or'5 7-'58 epidemic.
p
*Censorship Is
On The Increase
The people's right to know
what goes on in their govern-
lnents, guaranteed in a demo-
eracy, fared. poorly in 1959, Sad
to relate, the free Press was
MtIzzled in more Parts of the
world than not, and millions of
people. were told only what their
masters wished them to hear.
X•V e n in the United States,
Ni/here press freedom bums
brightly, there was a constant
;battle• against secrecy in govern-
ment, A congressional watchdog
sronunittee on 'freedom of infer-
Taatien turned up hundreds of
instances of closed records and
meetings among the 2,000 active
'agencies, bureaus and depart-
ments of the federal establish-
ment.
But this was as nothing com-
pared with the total blackout
that exists elsewhere, An Ass°,
elated Press survey on the state
of the world free press presents
sorry picture. •
The iron curtain which blocks
off the Communist world muf-
fles also the voice of truth with-
in. Though the Reds talked of
easing the old bans and seemed
'to lift them on occasion — as
during Vice President Nixon's
visit to Russia and Poland —
there was no net gain. The pic-
ture was still dominated by such
instances as hte expulsion of a
New York Times correspondent
'Icy Poland for "probing too
deep."
The flow of information in So-
viet Russia was severely restrict-
ed. In Red China, deception and
distortion were the rule. In all
munist countries the domes-
tic press was totally controlled.
Perhaps this was to be ex-
pected. More disturbing was the
Vise of censorship in more demo-
cratic nations.
In Israel, reported the AP; the
domestic press is free but ma-
terial is censored by the Min=
tary with regard to security.•
Turkey has strict laws and -of-
;ending editors are fined and.
*led. Correspondents in Iraq
rind it impossible to file objec-
tive reports.
In Egypt and Syria, now to-
,gether in the United, Arab Re-
public, long established censor-
stip was tightened.
- India has no direct press con-
trol but Pakistan has martial law
which keeps editors in line. The
IM's i IP4onesia.. LS tightly re-
stricted against criticism of go1F-
ailment.
Africa's growing nationalism
resulted in press baris. Foreign
correspondents in several n e w
and would-be nations reported
threats of violence in retaliation
for truthful reporting.
In the Western Hemisphere,
Cuba, the Dominican Republic
and Paraguay furnish the hor-
rible examples of a controlled
Press and in Cuba, says the. AP,
there is "censorship by menace."
Only in the U.S., Britain, Ja-
pan, Western Europe, Scandina-
via and generally in Latin Amer-
ica is like press wholly free and.
the people adequately informed.
This is not an encouraging pic-
ture but neither is it wholly
dark. Information and truth
have a way of infiltrating closed
'borders. Sudden Tendings of the
veil, as during' the Nixon visit;
show a surprising knowledge of
the free world has trickled
Through.
Censorship never w h o 11 y
achieves its aims, as even the
;In o s t oppressive government
1ust come to realize; Though
59 was not a good year for
ess freedom, 1960 may be bet-
. We hope so, for understand-
g in and between nations is the
Yily sure road to peace. —
— Miami Herald.
ISSUE 10 ee 1960
,lsie VA'
.19.60 "PP CU. PIA4Or • 1
01.
CH,ECKOV — Russia has issued
these stamps to mark the 100th
anniversary of Anton Checkov's
birth. They depict the famed
writer as a young man, top, and
at a later'period in 'his life, bot-
tom. C'heckov died in 1904.
you are fishing for dinner ideas
these days, here is an answer to
your problem, Moreover, broil.
ing is one of the quickest and
easiest methods of fish cookery.
The following guide tells how to
broil fish steaks to perfection.
Choose the Steaks: For' broil-
ing, select steaks which are 8/L
to 1 inch thick. Steaks which are
thinner have a tendency to dry
out during the broiling process,
Prepare• t o r Action: Preheat
the broiler, Season steaks on
both, tides with salt and pepper,
place on a -greased.rack in broil-
er pan and baste with melted
butter or other fat.
Into the Oven: For broiling
have the surface of the fish,
about 3 inches from the source
of heat. Frozen steaks are Ire-
quently thawed before they are
broiled, however, they can be
broiled front the frozen State,
Place them 6 to 8 inches from.
the source of heat tO prevent
the surface from becoming Over-
cooked before the center of the
steaks is thawed.
Now Broil: Time of broiling
Will depend on the thickness of
the steaks and whether or not
they are' frozen. As a general
rule, for fresh or thawed steaks
allow 10 minutes total broiling
tithe per inch of thickness, turn-
ing the steaks at half time and
basting with melted fat. Frozen
steaks will require about double
the cooking time of fresh or
thawed steaks.
The Mit is• Cooked: When -Lilo
juices are milky coloured, and
when the flesh has lost its wa-
tery` leak, is opaque to the centre
of the 'steaks and will separate
in flakes, the fish is cooked.
Call t h e Family: R e in o v e
steaks to a heated platter, gar-
nish, and serve.
* *
Plain broiled fish is delicious.
For added ilavotir interest try
One of the following broiled fish
'steak recipes'.
GOLDEN' BROILED FISH
8 Iinn& cod or Steaks
1 tallespoon geated tiniest
blip butter; Melted'
:
Dash pepper
14 teaspoon thyme or tarragon
paprika and parsley
Place steaks on "greased broiler
pan. Combine the next six* in-
gredients listed to make a but-
ter sauce. Baste- steaks witInhalf
of the sauce. Broil 4 to 5 min-
utes, turn, baste, with remaining
sauce and continue broiling until
cooked.. Remove to a heated Plat-
ter, sprinkle with Paprika and
-garnish ' Platter wih . parsley.
Makes 4 to 6 servings.
* * *
SCHOONER STEAKS
FLAMINGO .
X pounds halibut steaks
1, teaspoon salt
Dash pepper
cup butter or ether fat,
melted
1 cup grated cheese
1 tablespoon.prepared
mustard
2 tablespoons prepared
horseradish
2 tablespoons chili sauce
Season steaks with salt and
pepper, and place on greased
troller pan. Baste with half of
the melted butter and broil 4
or 5 minutes. Turn steaks, baste
with' remaining butter and broil
until cooked. Meanwhile com-
bine .cheese, mustard, horsera-
dish and chili sauce. SpreacU this
mixture over the cooked steaks
and return to the broiler for 1
or 2 minutes or until cheese
melts and broWns. Makes 4 lo
'ti servings. ,
The Scotch people are 'great
fanciers of herring. They have
bestowed on this humble little
fish the title of "king of the
-fishes," and .have toasted it in
popular song as "bonnie fish and
dainty fairin'. " On this side of
the Atlantic the herring has re•
ceived fewer, aecolades than it
deserves, for it is a tasty, nours
fishing, food fish, modestly pric-
ed, and available in a variety of
forms.
Canned herring packed in
Pound-oval and half-oval tins
• is an especially thrifty buy. It
is canned "natural style" with.
Only salt added, and lais canned.
tin tomato sauce. The tomato
sauce poodtict, combined with
hard-cooked ' eggs, makes a
easily prepared, delicious!
n
casser-
, ole dish — as you will discover
if you try the following tested
recipe,.
nERRING SCALLOP
4 tablespoons butter
le cup fine dry bread crunibs
2 tablespoons tient.
1/1. teaspoon salt
1 cup milk
1 can (13 or 14 tikiii0S)
herring in tomato sauce
2 haird-tooked eggs, sliced
Melt butter. Combine 2 table-
spoons of butter with dry bread
ertittiba and set aside to Use later
as a topping, Make a white
Settee by blending flour and salt
with remaining butter, adding
milk gradually, and cooking
gently with constant stirring hit.
til St idetti and thickened, 4n a
greeted isqttert casserole at,
range alternate layerg of herring
With. tomato Wide, sliced eggs,•
and white teitee. TOP with hitt-
tered ettrialos, take in a Maier,
ate oven (350 degrees for
about 30 nilnutes or the
eontentk Of the casserole show
tigris o bubbling at 'the edge,
ref the disb. Makes 4 servings:,
$paghetti Has A
Lengthy History
In a country where gastro-
politics is a fine art, small won,
der• that the national dish of
Italy should have its own tour,
1st attraction, the Spaghetti His-
tosical Museum.
Sooner or later travelers are
bound to discover Pontedasslo, a
tiny Mediterranean village near
the French border, a site honor-
ing Italy's gift to gastronomy,
The steaming, fragrant, succu-
lent, golden strands of coiled
dough constitute, possibly, the
most democratic food In the
world,
At the spaghetti museum you
can take your pick of exhibits:
government decrees dating back
to the early 17th century which
controlled the making and sell-
ing of spaghetti; paintings, etch-
ings, photographs, ancient and
modern books (mostly poetry)
dealing with spaghetti; a repro-
duction of an 1850 spaghetti fac-
tors% actually making the stuff;
and others,
Tracing the story of spaghetti
from the earliest times, the mu-
seum says Marco Polo has been
erroneously credited with bring-
ing spaghetti to Italy from
China. •A thousand years before
Polo's epic journey, Apicio Celio,
head chef to the Emperor Ti-
berius, was stoking his master's
appetite with a type of spaghetti.
Further proof that the peri-
patetic Venetian did not intro-
duce spaghetti from the Orient
is borne out by the museum's
evidence that St. William the
Hermit wrote of being served a
cauldron of macaroni near Na-
ples a hundred years before Polo
left, And at about the time
Marco Polo was on his way to
China, a Franciscan historian in
Parma was writing of his joys
eating, ravioli.
The museum also discloses:
Early in the 13th century a
mysterious gentleman known as
Ciccio the Fat rented rooms in
Naples and confounded his
neighbors by staying up all night
over a hot fire. while delicious
smells wafted from his chamber.
Living next door was a yeung
woman named Giovanella who
unveiled Ciccio's gastronomic
secret and :cooked up a bowl of
the stringy concoction as a sur-
prise for King Frederick II. The
monarch, liked the unknown dish
so much he quickly named it
"naccheroni," after the Greek
!dmakaria," Mod eaten at a wake.
Soon after, Giovanella became
rich from the new "dessert."
When. Francis I of Bourbon
came to rule Naples in the 18th
century, he was astounded by
the way spaghetti dough was
kneaded by peasants in their
bare feet. He commissioned an
engineer named Spadaccini to
construct a machine that would
do away with the bare-foot bar-
barity: After a decade, Spadac-
cini perfected a bronze robot
whose feet moving by wheels
and cogs mixed the paste, writes
Nino Lo Bello in the Christian
Science Monitor.
For centuries spaghetti had
been closely allied to Italy's his-
tory. Invaders, and lately tour-
ists, have f8und their opinions
toward the natiyes influenced by
the: hearty dish. Even Mussolini
recognized the political potential
of spaghetti by having huge vats
of the ,steaming stuff ladled out
One , of the best reasons for
eating fish and shellfish is that
they are delicious. But, if you
puff a little as you go upstairs,
or have difficulty in getting into
last year's clothes, you have an-
other reason for eating fishery
products. All shellfish and many
varieties of fish, while high in
nourishing protein, are low in
caloric.. However, it A wise
.eep in mind that Cooking addi-
tions will make a difference to
the final calorie count of a dish.
The following recipe makes a
delicious family style dish which
a weight watcher can enjoy, pro-
vided the crunchy, buttered
crumb topping is omitted,
BAKED. FILLETS CREOLE
2 pounds cod or haddock
fillets
Cooking oil
Salt and pepper
I/2 cup chapped celery or
geeen pepper
1 small onion, sliced
X tablespoons cooking oil or
fat
1 can (20 ounces) tomatoes
IA teaspoon salt
Vs teaspoon oregand (optional)
:IA teaspoon pepper
1 tablespoon cornstarch
X tablespoons water
4 cups soft bread crumbs
1 tablespoons melted• butter
Place fillets in a shallow,
greased baking dish, single layer
deep. Brush lightly with cooking
oil and season with salt and pep-
per. 'Bake in a hot oven• (450 A6- ,4..0 .F.) until fish is cooked,
allowing about 10 minutes cook-
ing time per inch thickness for
fresh fillets and double that
time for frozen fillet blocks.
Meanwhile cook celery or
green pepper and onion in 2
tablespoons fat until tender. Add
tomatoes and seasonings. Bring
r
TABLE TALKS
&me Andvews
to simmering temperature. Com-
bine cornstarch with water and
stir into sauce. Cook and stir
until sauce becomes clear and
thickened. Pour over cooked fish.
and top dish with crumbs tossed
in butter. Bake or "broil until
,erumbe are golden. Makes 6
servings.
*
Here is a recipe for an unusu-
ally good fish chowder which
fie easy-to-eat and also easy-to-
make. Old and young alike will
enjoy the combination of tender
fillets and minced clams, oven-
simmered in a creamy broth,
This soup can be served as the
introductory course of a meal,.
or it can be the main dish.
OVEN FISH CHOWDER
2 pounds cod or haddock
fillets
1 teaspoon salt
IA teaspoon pepper
1 tablespoon butter, melted
2 tablespoons chopped green
onion
2 cans (7% ounces each)
minced clams
2 cups table cream
cups rich milk
Croutons
Separate fillets and cut into
good-sized chunks. Place in the•
bottom of a 2-quart casserole.
Season with salt and pepper.
Fry onion in' butter for about
3 minutes and add to the fish.
Add clams, clam liquid, cream,
and milk. Cook soup for 30 min-
utes in a moderate oven (350
degrees F.). Serve in heated soup
bowls, topped with a sprinkling
of crisp, golden brown croutons.
Makes 8 servings.
Sizzling broiled fish steaks,
delicately tinged with brown,
and just out of the oven, make
as tempting Lenten entree. If
FOR ith'St EVACUATION = Odiddech toward nicking modern
airliners the. safett Melia& of .tranSportation tbet bh' cbrifin
wally, flat'When-, It it necessary ditch'
evacuation chute' is d l'hflaitible. ififie
chute is lisbd an both land acid "waters