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The Brussels Post, 1960-07-07, Page 6TABLE TALKS Jane Ancivews. Getting Ready For An Amish Wedding Spring is the time I get the urge to paint something, and this year more than any other it was a, sensible one. Through the years the Zauggs have purchased fur- nitatre at auctions: acid chairs, tables of various sizes, beds, dressers, and highboys. Now An- na is making them into pleasant suites with the use of paint and decals, We spent a blissful day at the job of painting her a breakfast set in the luscious col- ors the Amish use, Peacock blue for the table, tflamingo-pink for the chairs, telarning To Privo, In • Great Britain • 'You cent ride: very far in the United Kingdom these deya without encountering a car with, et large red letter "L" attached fore and eft, It means the driver '• of that vehiele is a ""learner," PPrSOn who, has not yet passed • loje.driVing test. Throngs of people. In this country who never before .could afford a motorcar now are acque iring them, Two thousand More bars take to, the roads every day e--and the number of applicants for driving lessons and tests oneecitiently has skyrocketed Once it was only "Dad" who. rtraditionally drove the family saloon .(sedan),, with "Mum". minding the children or road maps, Now the lady of the house- hold is tending to decide her days as copilot are over and that she ought to be able to take the controls herself, "It's time Mum put her foot down!" encourage e ads of driving schools— meaning presumably on the acc- elerator or brake. "Why do the. Please Do Not Sit On The Sand NEW MRS. AMERICA — Rosemary Murphy receives a kiss from her husband, George, after she was proclaimed Mrs. America. By DICK KLEINER Newspaper Enterprise Assn, New York — (NEA) Amer- ican, industry may be strong on know-how, but every so often ist's a bit weak on know-what. A case in point is a cheerful lag that is tied to a little girl's bathing suit made by one man- alfa.cturen It has a list of three instructions for the care' and seeding of the swimsuit. The eecond of these three reads: "2. Do not sit on abrasives such as concrete and sand." Now, unless you know of a -beach made out of tapioca pud- ding, you're going to have a lot of trouble finding a non-abra- ive place to sit, And there are 15recious few summer pools bor- dered with foam rubber. Most pore trimmed with that abrasive concrete. So if the little girl in question ie to follow instruction. No. 2, she's plug to spend most of her beach hie standing up or lean- in the chosen pattern. • All through the summer and carly fall, when canning is the order of the day, the nicest 'pre- serves, the clearest 'jelly, the tastiest batch of pickles, the best of everything will be set aside for the wedding feast. Today we are welcomed with. the glowing warmth and radiance, Nvhieh Trina di,sprnscs .so gen- %%sly, and asked to "sit, please," which, is simple good manners in. Dutchland. But there is something interosting in the .1sCeet'e,11ilme%\ntvd°s"'Ortwohf c,i i )(1'11,1. :1'srnmusYt neighbors .call it, that glows like a ruby, What sort of fruit could Trine have used for it? S z.e;i laughshebeets gaily. "No fruit. just Always trying new things, she thought of how pretty a jelly the color of the beets from the mound in the garden she was scrubbing Would look and, pros to, it was done. Using sugar, pec- tin and lemon juice, and the dark-red water in which the scrubbed beets. were cooked, she had turned out a gourmet's de- light, which she says will "go good with meat, though •not so well with butter-bread," There is apparently no end to the young woman's ingenuity, and to this Emmeline will agree. She knows full well that in her Eli has a treasure that even King Solomon would have admired as a model for his "perfect woman." Nor is beet jell all she has to offer. Out of her work basket comes linen the exact shade of flamingo-pink as Anna's break- fast room chairs, already cut in- to oblongs for place mats. With. unerring good taste, Trine has eschewed embroidery and mere- ly fringed the ends. They will look lovely on the peacock-blue table. Let no one doubt that we are getting ready for a wedding! Have you ever praised your hostess's superb souffle, to be told "anyone can make one?" Well, if "anyone" can, you, too, can become. such an expert if you wish to! T h e r e is one souffle secret Which several chefs have told me. This is that when it is time to combine the two parts of the souffle (these parts are the sauce and the beaten egg whites), it is 'best always to fold a big spoonful of the beaten egg whites into the warm sauce before beginning to dribble the sauce into the whites. This is to prevent the dead weight of the sauce from drop- ping, all at once into the beaten whites. The sauce must be just warm when mixing, not cold and not hot. * * * A straight-sided deep baking dish is best for baking souffle, about 1 1/2 -quart size for die' average souffle recipe. There are two schools of thought about baking souffle, set in another pan of water or not. If you do not use a pan of water, butter the dish. If you do use the baked-set-in-a-pan- of-hot-water method, do not necessarily grease t h e pan. A soufflé is ready when it is brown. and the center is firm when pressed with fingertip, writes Eleanor Rickey Johnston in the Christian Science Moni- tor. French Vineyard !n A Basement For three years, wine - loving Frenchmen have been smacking their lips over a pale pink rosé, known as Chemillier. Last month, scarcely a bottle could be found in all of France. The rea- son, as revealed in a Limoges courtroom, was that Chemillier Rose came not from one of the great vineyards of France but from the basement laboratory of a chemical engineer named Charles Chemillier, His formula: Take yin ordianaire, add sugar, caramel, and some black yeast — and dilute heavily with water. As Chemillier left for eighteen months in jail, an irate,. wine- drinker snapped: "It isn't enough! They should have made him drink the stuff! end l,ciling water for these, end she opens and irons out bags from the grocery for drawing paper. It itOPS the little ones occupied and happy for hours, while she bundles up and goes to the barn to feed cattle., horses, hogs, and countless chickens when and Amos are busy cutting timber in the woods. Trine finds time to do Many things that are not chores, such as snaking pomanders to give as gifts and sell at market, Using apples, oranges, lemons or limes, and six to eight ounces of whole cloves for each, she completely covers the fruit with cloves then dusts it with powdered clove, all-spice,, cinnamon and orris root. Wrapped in waxed paper, set in a cool place to dry and harden, these spicily odor- ous fruits are excellent for scent- ing clothes closets or linen shelves. We were delighted to re- ceive a box of assorted ones for Christmas, and are sure that cer- tain places in our home have all the sweet fragrances of Araby, writes Mabel. Slack Shel- ton in the Christian Science Monitor. Emmeline, Anna, and I, sew- ing in our hands, pick our way along the dirt road that borders the highway and spend the after- noon with Trine. Amos and Eli are plowing, shearing through the damp loam on hilltop and lowland, places where a tractor would bog down. Their farm power comes from horses, the windmill and a lit- tle iron water wheel in the brook, but they can get into their fields earlier than those who use modern equipment. 4The squeak-squeak-squeak of the windmill welcomes us as we climb the gentle rise on which Eli's white clapboard house sits. The busy time has begun on the farm, and the womenfolk would not think of giving a whole af- ternoon to sewing now if it were not for the fact that a wedding in the family is in pros- pect. Anna has a well-endowed hope chest; all Amish girls have, This is serious sewing: sheets, pillowcases, towels, both hand and roller size, ' and bleached squares to hem for tea towels that started out in life as sugar and flour sacks. Thrifty ways are observed, even though the sewing is for the home of a bride-to-be. Bleached sheeting is passed up for the sturdier unbleached mus- lin. Repeated washing and sun rays will have them white as snow by the time they' are to be used. Feed sacks, which come in pretty printed patterns, are 'carefully selected now with An- na's needs in mind. And in the back bedroom of the farmhouse a quilt will be perpetually in the frames where one can go in a precious idle' half-hour 'and set a fear more 'precise stitches ISSUE 28 — 1960 Chris has Promised" her a breakfast room and Anna is transported with delight. It is surely a departure from the old ways, though not so much as to cause a frown from the bish-, ops. There will be a big table in their kitchen for the times When they have guests, just as their parents have, and Anna says that later on, when her fam- ily has outgrown the breakfast room, Chris can use it as a place to do his 'bookwork when he works on farm accounts. Mean- while, the breakfast set is a thing of joy, and we find it beautiful. There is something about one's own handiwork that makes an article more precious than the finest of its kind wrought by craftsmen. Besides our painting there are other joys of spring. Maple syrup takes the place of molasses now in the shoo-fly pies, and most thrilling of all, the, syrup was made in Eli's sugar-maple grove. Both syrup and maple sugar have been added to the farm output since Trine came; she was accustomed to making both at home. So every sugar tree in the grove had a sap bucet hang- ing from a spout and gathering about ,a hundred drops a minute all during the time ,the sap was rising, Each day during the season Eli hitched the mare to a sled that carried a tank and went to gather the sap. Arrived at the grove, he donned a light wooden yoke that has buckets suspend- ed from either end by a short length of chain and made his round of the tapped trees, "Sugaring off time" is fun for all. Modern sugar houses have equipment that evaporates the .water from the sap in jig time, but surely there cannot be the enchantment in such a process as we find in that windbreak' in the woods, where the ,big black iron kettle steams merrily over a. glowing hickory fire. Trine knows just when the syrup stage has been reached. Anna and Hilda watched more eagerly for the maple sugar . stage, and fill fluted paper cups with elegant, :maple creams to serve to their friends. Maple Shoo-Fly Pie, if proper- ly made, has a layer of thick, clear maple sauce between its crust and crunchy. topping. It can be served hot or cold as a pie or a ,moist coffee cake. With a scoop of vanilla ice cream it is royal party 'fare. Trine has a storehouse of in- formation in her pretty head which she dispenses as it occurs • to her, making any conversation with this young housewife re- warding as well as pleasant. "To make perfect custard you need six eggs to one quart of milk," she says: Asked why she uses half sugar and half graham-cracker crumbs in frosting, she says it is more nourishing that way for the kin- der, The twins enjoy many things which result from their mother's perusal of the women's section of farm magazines, and their favorite is homemade finger paints. Trina uses laundry starch, soap flakes, food coloring 5 cup flour '4, teaspoon powdered 'mustard 54 teaspoon salt Dash cayenne pepper 1 cup milk 6 egg yolks, beaten 1 tablespoon chapped parsley 6 egg whites Drain and flake salmon, Melt butter, blend in flour and sea- sonings; add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into' the egg yolks; add to. remaining sauce, stirring constantly. Add parsley and salmon. Beat egg whites un- til stiff. Fold salmon mixture into egg whites. Pour into well- greased 2-qt. casserole. Bake at 360 degrees F. for 45 minutes' or until souffle is firm in center. Serves 6. E'er 'Your Zwirnsuit't Sdtk.'s 1. Rinse (liter loch wearing in deer 2,1:36 not eit on 'obresives such os concrete and sand, Z.Never put Suit descry wet,: , dry thoroughly In shade, never in the sun, Crisp and Fresh I egg yolk at a time; mix well after each addition; cool. Beat egg whites stiff, but not dry; fold in first mixture. Pour into greased 1 1/2 -quart casserole, Bake for 1 - 1 1/2 hours in pan of hot water, SerVes 6. Fora chicken or turkey souf- flé, substitute for 1/2 pound cheese in a cheese soufflé recipe 2 cups minced chicken or tur- key; omit mustard if it is called for in the cheese recipe and substitute about 1/2 teaspoon curry powder and a pinch of marjoram. Serve with a mush- room sauce to which bits of browned bacon.have been added. * * A recipe for carrot soufflé comes from the Massachusetts Department of Agriculture, Here it is: CARROT .SOUFFLE 1 cup mashed, cocked carrots 1 tablespoon minced onion 1 cup medium white sauce 2 eggs, separated Salt and paprika Add carrots, onion and sea- soning to the white sauce, then add beaten egg yolks. Beat egg whites until stiff. Fold beaten whites lightly into first mixture; turn into buttered baking dish. Set dish in a pan of hot water and bake at 350 degrees F. for 30 minutes. Serve immediately from dish in which it was cook- ed. A young wife and mother whom I know says she substi- tutes condensed canned soup for the white sauce in a soufflé. She gave me the following re- cipe for asparagus-cheese souffle, ASPARAGUS CHEESE SOUFFLE 1 can cream of asparagus soup 3/4 cup grated sharp cheese 4 eggs, separated Heat oven to 300* degrees F. Place soup and cheese in top of double boiler over hot water; stir until cheese melts. Stir in sh o ppi n g on foot while the car sits in the garage?" Alum is ask, ed. "Why should your husband be e ehatiffeur every thne you go out?" 'Well, Dad may not have the time, patience, skill, or inclin- ation to teach her--so chances are Mum will wend her way to one of Britain's 2,000 L-seheols to learn her automotive ABC's. But even after being pronounc- ed ready by her driving instruc- tor, Mum still must pass a com- prehensive driving examination —hard enough to flunk many a license-holding foreigner who re garded himself as an experienc- ed driver already . Moreover, Mum probably will face a three- month wait in the queue before she can even get an appoint- ment to take her test, But it's not just the "Mums" who are learning to drive. in- creasing numbers of British schoolboys —and schoolgirls — likewise are taking driving les- sons nowadays, Meanwhile, the great disad- vantage of being a learner-driv- er of a car is that you always must have a licensed driver at your side until the test is passed. And such companions some- times are hard to find, No such handicap, however, confronts the learner-driver of a motorcycle, scooter, or "mop- ed" (motor-bike). Since he (it usually but not invariably is a "he") cannot always carry a qualified driver aboard, he can drive to his heart's content alone on "L" plates. Moreover, since he wouldn't be any freer if he passed his test, there's no great inducement to stand in line to take it. The authorities now try to impose a six months' limit, but the L plates on some two-wheelers still seem to stay a long time. One veteran bus driver, with 23 years' service and a million miles behind him, bought a little "moped" to drive to the distant bus garage—and had to install . L-plates. He felt it looked silly for a bus driver with all that experience to roll up at the ga- rage with learner plates on his own machine. So he took the test—and failed. After facing the ragging of his• chums, he took it again—and passed. So he now is fully qualified to drive his tiny put-put, as well as huge double-decker buses. Even the big red London buses sometimes wear "L-plates as a new driver is checked out on a city route. On such occasions, passengers are barred, although many try to clamber aboard just the same, writes Henry S. Itayward in The Christian Sci- ence Monitor. Here, as in the United States, a special clan of daring young motorcyclists also has grown up. They worship speed with reck- less abandon. Their conversation centers on "doing a ton," which is their jargon for 100 miles an hour. They select certain routes on the public highways and then try to see which one can cover it in the shortest elapsed time, They teach each other to drive and, "L" or not, their casualty rate is high. The average person here con- cedes that no driving test can guarantee to produce a safe, ef- ficient driver. But if all L- drivers were compelled to take lessons at state-registered driv- ing schools employing state- registered instructors and in- spected regularly by govern- ment officials it should help, As it is, with the boom in driv- ing schools, questionable prac- tices have developed, Some schools have pressed into service as part-time instruc- tors taxi drivers, truck drivers. and bus drivers, although not all persons who are satisfactory drivers themselves are qualified to teach others. Thus despite the effect of the best schools to maintain their standards, others hasten to cash in on the L-plate flood, Moreover, although the drivers are tested, there still is no test whatever for their cars, One serious but not very pop- ular suggestion is fOr a second test a year after the first. Dur- ing that year, the learner who passes could drop his "L"—but still be on probation and have to display a "P" instead! Straight from the manufac- turer's tag. 6 iN liOUTE or on arrival a'sniart fashion choice is the two-piece dress in crisp, fresh cheeks Of 100% "Dacron" polyester fiber that dries swiftly arid needs little Or no ironing. Printed Pattern 4084 comes in Ralf 8itzes 12 2 to 241/2. Send F'ifty Cents (stamps cannot be accepted, use postal note for safety)' for each Pattern. Send to Anne Adams, Eok 1, 123 tighteenth St., New Toronto; Ont. Please print plainly Viotti NAME, Atibitt8 8, ST11,0: NUM/12 it arid Size. SAFE AND SOUND — Allen MCNcib, director of the Chicago Art Institute, inspects .6 painting Which it guarded by en electronic. sentry, If anyone lareciks its sound wave pattern H sets off ad * * * Although sauce and eggs from the basis of most souffles, other ingredients may be added. Cheese is, perhaps, the most popular for the souffles that are not dessert souffles. -Vegetables, meats, and fish are also good in souffles — and there is a wide variety of sweet dessert souffles. Souffles should always be serv- ed immediately when done. • CHEESE SOUFFLE 4 tablespoons butter 4 tablespoons flour 1 cup milk •!,i, pound sharp cheese, chopped 4 eggs, separated 3 4 teaspoon salt le teaspoon dry mustard I,,f3 teaspoon pepper Melt butter, acid flour, blend well and cook over low heat until bubbly. Add cold milk all at once and cook, stirring con- stantly until thickened through- out. Add cheese and stir until melted and well blended, Add mustard, pepper and sauce to yolks, beating constantly. Add salt to egg whites and beat until shiny and whites leave peaks that fold over when beater is withdrawn. Pour yolk - cheese mixture gradually over egg whites, folding at the same time, Pour into an ungreased 11/2 -qt. casserole. Circle mixture with a spoon about 1 inch from side and about 1 inch deep, Set in pan of hot water and bake at 325 degrees F. about 60-70 min- utes until delicately browned and •a knife inserted into cen- ter comes out clean. e * To vary the, recipe for a fish souffle', squeeze the juice of I lemon over it before baking. Chopped parsley is often added 'along: with a little celery salt and a dash of fennel. A sour cream cucumber sauce may be served with a fish souffle, if de- sired. flee is a saltrion souffle that is baked without setting it in a part of Water: This method gives more crust to a sotIffle. SALMON SOUFFLE i can (VA otintes) sairrion enti hotter fag against her mother, She can go into the water, of course, but -When she comes out, she'll be forced to get her sun tan vert- ically. The ownership of a swimsuit which cannot be sat on in sand is a rare privilege. It's almost as handy as having a coffee cup with a slow leak. But do not underestimate American ingenuity. This swim- suit still has its place, even though you can't do what you might expect to do in it, It makes a fine signal flag, to be lashed to a mast in case you are adrift in a lifeboat, It's perfect for shining ele- phants' tusks or stuffing in cracks in igloos. And, perhaps, someday you may come across a place to *wine where the ocean or the river or the pool is bordered in some nice, non-abrasive sub- stance that this swimsuit can take. American industry deserves a pat on the smokestack for this test proof of its genius, It must ave taken many hours in the jab, countless debates in board- rooms and millions of dollars pent en tests to turn out a fveimsuit you can't sit on sand sn, Nice Going! It has been estimated that Ten- nessee Williams has earned some $5 million front theater and movie sales between "The Glass Menagerie" in 1945 and his re- cent Broadway hit, "sweet Bird of Youth." At least $1 million of this came from stage royalties, including such comparative flops as 'Orpheus Descending"; the larger part from Hollywood, which paid $500,000 (and another $500,000 in profits) for "A Street- :4r Named Desire" 7,-Ihiee cvaaa parable 'a-Mounts for "Cat on a Hot Tin }tote and "Suddenly, Last Summer." The playwright's current weekly take front stage and screen About $3,000. "What's the best thing that can be said about the good old daysl" asks 6 reader.. Well, they won't return: "Don't Ge Near lyre tone