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The Brussels Post, 1961-02-08, Page 6SWEET COTTAGE-L1t took. Rolf Weber, 16, six weeks to make thiS three-foot high candy house which resembles that of the witch in Hansel and Gretel. 4,4,44,4 .,'4444,44,044 TABLE TALKS ,Lne, i eavva Truck Driving In Modern France A French truck driver and an American truck driver have SW/settling in oomrpon, They pretty much talk, think and act the eartle. As point in prof, I was driv- ing through this Brittany coun, tryside. Close to an old mill, 1 found the place I had been di- reeted to by a ondarme, at was a squat stone building with a red the root It Were over its ,wide door a round metal disc with a colored line drawn diagonally across it. It read "café des routiers" or "truck drivers' restaurant," A half-dozen, trucks were scattered in front, and. in one of them a driver slept. Inside the restaurant were bare tables, half of them occupied. A girl darted among them, serving food, Through the open door of the kitchen I could see a man and woman working over the large black coal stove, Of course he had to be the owner, the woman, his wife, the girl their daughter. That is a common pattern in this country. You don't find tourists in these places, other than the occasional French traveler, The girl bustled up and said, "Soup, fish, roast lamb, potatoes, peas, carrots, salad and cheese." That was it: no menu, no choice, no substitutions. She returned with a tureen of steaming soup. I could eat the whole bowl of thick soup, just as I liked, As I started on my first plate, pair of truck drivers entered, one young, the other middle- "agecla They asked permission to share my table. A second tureen of, soup appeared and a whole baguette (stick) of bread, two feet long, thick and crusty, which ikse shared. High food prices mean nothing to the Frenchman when it conies to bread. "I would rather know good bread than I would de Gaul- le," the older driver said. "This one is crustier than de Gaulle," replied the younger man. The fish was plaice, and the girl did not exaggerate when she said it had been caught that morning. A glance at the map of this region drives home the fact that even in Lower Brittany, which is where I was, one is al- ways mindful of the sea. No place in Brittany is too far from it. The other driver said the last time he had eaten in this café, he had cod cooked in butter, cream and mushrooms, to which a puree of fresh strained tomatoes had been added, He had eaten this in other cafés along the routes he drove, but never had he found it better than in this particular cafe. He was Breton, but had lived in Paris for 15 years, was marri- ed and had four children. What with the high cost of living, it was difficult to live, he said. "Steak is around 19 francs a kilo, and so we see little beef," I could see his point: a kilo is 2.2 pounds and 19 francs converts to around four dollars. He said around 45 per cent of his weekly wage of 210 francs ($50) went for food, despite shrewd management by his wife. Government family benefits and low-cost housing helped balance his budget, The younger driver, who made less than the older one, felt he SIMPLY BEASTLY—Burdened by the dog's pounds. Mrs, Ben- net of Bournemouth, England, arrives with her Afghan hound at a dog show held in London's Empire Hall. couldn't afford to marry until living' costs leveled off. The girl served us roast lamb. Her father came from the kitch- en to see that it suited our fancy. Mostly for my benefit, he ex- plained it was young lamb, and came from the pres sales—the marshy salt fields ,close by the sea—which accounted for its spe- cial flavor. Even lamb, here at its source, was expensive these days. He was doing his best to keep up the quality of food with- out raising prices, writes Walter Hackett in the Christian. Science Monitor. "Inflation is the drawback to France," he said. "Prices rising higher than wages," The older driver said if France's production wanted to survive, the country would have to take a leading part in the Com- mon Market, and would have to work well with Germany, He felt that with England in the Common Market and with the new position of President Ken- nedy on a relaxed tariff and trade agreement, all the member countries would prosper. "It is much better that your country do this, instead of hand- ing out millions of your dollars to countries that no longer need econcmic help," the younger man said. "Even the military aid the United States gives backfires." Did they think de Gaulle wculd last? "Who else is there for us?" was the answer. They said their job, driving, in alternate shifts a long-haul refri- gerated fOod truck, gave them a broad outlook, Why? Because they covered all of France, To- day they were carrying oysters to Les Halles, Paris's central food market. Their next haul might take them to Burgundy, or the Tura, or the Loire Valley, or the Camargue, or perhaps down the flat Rhone Valley to Provence and the Riviera. They spoke of the places they had traveled, of the small towns and villages, the true France, they knew at all hours and in all seasons, They saw their country not through specially tinted glasses, but through the wide vision of their truck's windshield. Undoubtedly they knew more of what people were saying and thinking than senior government. bureett chiefs; in Paris, They were enthusiastic about their work, Yes, the hours could be long, but they were campers- sated by overtime pay and days off. The day was not too far away, they said, when they Would work a 40-hour week, Neither wanted another line of work, They liked the freedom, of the road. Their driving.schedule • WAS constant challenge. They had to be just as alert to driving. conditions as a pilot of a jet air-, craft, They outlined the route they would now take to Paris. They • would drive to Rennes, then to Le mans, Chartres, Versailles and straight to Les Halles in. Paris. Their cargo of oysters would arrive in plenty of time for shrewd buyers to, ipnk them e over in the Market - the -folloWing morning. And where'was I going? Diag- onally across Brittany, then north to Cherbourg, I said, There I would catch a Silver City plane that would airlift me and my car to just below Southampton, then on to Ternterdea in Kent. Thirty minutes across the Channel and I would be in another country, another language, another mode of life. Jokingly, I said when the pro- posed tunnel from France to England was built, they could. add Britain to their schedule, e I never did • get • a reply, for both listened intently to the radio, which for some minutes had been.. crackling. Snow was expected to blanket France by early morning. "And so now we race the clock,". the older driver said. Outside, I watched them. The older driver wheeled the. big truck around. A big blast on the horn, a wave from each,. and off they went on the road to Paris, squaring time as they progressed through the rolling French coun- tryside. Drug Store But With A Difference Whirring last month through Wall, South Dakota, (population; 648), many a droopy-lidded mo- torist could be forgiven a double- take. Beside a rambling Wall store front stood a 6-foot rabbit and a life-size bear, both dwarf- ed by a menacing, 80-foot-long dinosaur. Local folk scarcely noticed t h e sight, but chances are that along with startled mo- torists most of them pulled in and parked, For Wall Drug Store, a bustling emporium whose gimmicks range from make-believe animals out front to sizzling buffalo burgers in- side, is as unique a South Da- kota landmark as the nearby Badlands. It is no mere provincial tourist mart. Founded in 1931 by Ted Hustead, a taciturn pharmacist with Madison Avenue flair, Wall Drug promotes itself around the globe. Signs reading simply "Wall Drug of South Dakota" bang in Antarctica they are also plastered within sight of the Pyramids and near the Taj Ma- hal pools. What's more, riders in London's underground last month could catch a Wall Drug advertisement among . t h e ads fitted a b o v•e subway windows. "We're now trying for the Paris Metro," says Hustead. "I know around half a million Amerioans get to London and Paris every year. Lots will see my signs, re- member them, and maybe drop in when they are back in the States." Such promotion brings some 50 curious letters in every morning's mail, plus enough tourists to keep as many as 100 staffers hustling fifteen hours daily. Wall Drug services include a cafe, gas station, dog exercise pen, children's playground, and a corral full of burros that can be either ridden or bought (price: $100 plus freight). Petri- field wood sells by the ton, while medicine, of all• things, goes by the carton load to Wall citizens and workers on a neigh- bouring Minuteman missile site. Hustead's success (the rustic, low - slung building alone is worth $200,000) began in 1036 when he decided to advertise free ice water. Parched motor- ists started panting across his then modest threshold and have never stopped coming 'even in winter, "Look at w h at we've wound up with," said the 59- year-old druggist, "A clothing department, a jewelry depart- ment, near everything, Why out front in good Weather there's the animated, mechanized cowboy orchestra; and out in back there's the chttekwagon quartet." The gnarled, grayehaired own- er dObs such thWackitig-g0Oci businesa at his highway hustling' that he refusea to give Out profit figUtes ("no 11,t6 encouraging ebinpotitibri"), but his impact on drowsy econotny of Wall is Plumb obvious, "Without Huse teed," rasped` an oldtittier, "Wall Would be just another wide 'Plebe iii the itact."' Our grandmothers kept a soup kettle going, simmering, on the back °lathe stove—but the fuel .was wood. or coal and it was "'usually easier for someone to keep the fire going than to make it up again. Now, with quicker fuel, and•heat that is turned - on and off at will, the• simmering soup kettleof bygone days is not usually so practical nor so desir- able. Even the finest cooks today often use broth that is canned, vegetables that are' Cooked and canned or frozen—or-even a corn- bintaion of canned soups—to pro duce their reputation—making first courses. * Here are a couple of 3-can combinations that you'll like. GREEN VELVET SOUP I can (105A-oz.) condensed cream' of mushroom soup I can (101/2 -oz.) condensed cream of asparagus soup 1 can (101/2-oz.) condensed cream of chicken soup 2 soup cans milk 1 soup can water Stir mushroom soup in large saucepan until smooth. Gradual- ly blend in other soups, milk, and water. Heat, but do not boil. For a crowning touch, garnish with chopned toasted almonds and grated orange rind. Serve 6-8, CHOWDER I can condensed cream of mushroom soup 3 soup cans water 1 can condensed turkey noodle Soup 1 can condensed vegetarian vegetable soup Stir mushroom soup in large saucepan until smooth; gradually blend in water, Add remainng soupy. Heat thoroughly, Serves 6-8. You may have many ideas for "fixing up'' canned soups to make them your very own. This may be done by using canned soup with a "plus" of your own devis- ing, We have given a sample of using two cans of soup and a "plus"; with this as -a pattern, you can think of dozens of varia- tions, s The next recipe is for "Coun- try Special," which has a "plus" of cooked ham browned in butter and chopped parsley added to two soups. COUNTRY SpECIAL SOUP 3/2 cup diced cooked ham 1 tablespoon bitter 1 eau condensed Cream of ' chicken soup 1 can condensed chicken- Vegetable soup 2 soup eats Water 1 tablespoon chopped parsley Brown ham lightly. in butter In saucepan, Stir in soups, wa- Ha'W Well Do You Know SOUTH AMERICA? ter, and parsley. Heat. •Serves 4-6. Other possible combinations train which you may get new ideas are these: Add 2 cups diced raw potatoes, 2 cups water, and 2 tableepoons chopped parsley to 1 can frozen oyster stew and 1 can frozen condensed cream of shrimp stew— you'll have Mary- land Bisque, To make Bean and Pea Mongole, thinly slice 2 frankfurters crosswise and light- ly brown in 1 tablespoon butter; blend in 1 can condensed bean and bacon soup, 1 can condensed green pea soup, 1 soup can each of milk and water, Heat. Perhaps ,you prefer to make your soup from the beginning. If you do, try this cream of spin- ach soup for, lunch some day. CREAM OF SPINACH SOUP 1 cup raw ground or finely chopped 'spinach 4 cups milk 2 tablespoons flour 2 tablespoons butter 1 teaspoon salt If you grind spinach, place a bowl to catch liquid and add this to spinach. Heat milk in double boiler. Add flour and fat which have been well blended; add thickened and cook for 10 min- suptein and salt. Stir until min- utes. BROWNED ZUCCHINI Zucchini squash tastes deli- cious this way; cut it in thin round slices, dredge these with seasoned flour and fry in hot alive oil until lightly browned. and cooked -through. a * POINTS IN RICE COOKING. Here are a few tips on rice which you may like to know. .Don't wash rice before you cook it. Rice is clean-grown, clean- milled, and never touched by hum an hands, Use a. simple 1-2-1 method when you cook it. This theana 1 cup uncooked rice, 2 cups wa- ter, 1 teaspoon salt, Put in a saucepan and, bring to high boil. Stir, put on lid and let_ simmer 14 minutes or until water is ab- sorbed and rice tender. Some Cookery Terms Explained A la Carte—A restaurant menu with the dishes priced individ- ually. Apertif — A cocktail .or other drink served before a meal. Allspice — A spice very like a mixture of cloves, cinnamon and nutmeg. béchamel — One of the founda- tion sauces, a white one made with stock. Bouquet Garni—Herbs (parsley, thyme and bay leaves) tied into a bunch. Canapé — Small pieces of fried bread, toast or pastry upon which savouries are served, Coquilles—Food cooked or served in a shell.• Dariole — A name for "tarts or cheese cakes. tievil, to Highly seatoried Tee- fore.cookingt often with curry ExiPtarsetee:—The course served be- tvveeti fiSh and meet. tscallops—Thin slitea of zneat, generally found, dipped in egg and breadctumbs and fried, kale Graa— The liver of goose which hag been' especially tenect keriate,44elted. A saVatry made of Melted '"cheese afiteatiRoiiiid flat take; richly decorate-41 dime Stbeit 61 1007Y jellied And used for voatink Hollandaise — A 'Dutch type rich settee., Hors d'oeuvre—Appetizers,, to ally served .as the first eani.te. of a eualtea , c lita..egelsilsets,i,,Dgete.o.f Icing—Sugar coating for eekee Jardiniitne — Mixed young veee;• tables used. as garnish. Kedgeree An Indian dish 4 rice, fish, eggs, meet or .velei- tables, often curried. liaison—A mixture of egg yolk and crown, used for thickening soups or ,sauces, Macedoine—A, mixture of veg,e- tables or fruits cut up ttl. pieces. Mousse — Cream, w hippe sweetened, flavoured and then frozen without stirring. Neige. s— White of egg stitae beaten. Onion Juice — A flavouring for salads made by grating slices on. Paprika-TA sweet scarlet pepper not so Strong as cayenne. Petits Fours — Tiny fancy cakes or biscuits served with an ice Ragout"---rel' ou 'Well-flavoured meat stew. ;Roux—A thickening for soups or fslaouu1.c7 made of butter and Sauté—Tossed in shallow fat. "Give-Away" Loot Proves Expensive Couple mov e d to N.Y. from Montreal. Wife went on Quiz Show. Won 3 days in a row . Received; 1-week trip to Paris for 2 persons, all paid; ;50 blouses; 15 sweaters; electric washing machine with dryer; executive desk and 2 chairs — desk with tooled leather top; room divider — huge piece of furniture which included dining or living room, shelves and bar; compete.set of kitchen cup- boards, (couple lives in apart- ment);' complete set of child's clothing (they have none); vari- ous pieces of furniture — odd tables, chairs, etc.; 50 gallons of maple syrup; leather coat — fur lined; 1 year's supply of bran muffins. Husband is in travel business . . has lived in Europe most of his life — hates thought of trip to Paris . . . Besides, this wind- fall is subject to 5 per cent N.Y. State Tax, plus Federal Tax, will cost hubby an extra $1,000 on his Income Tax next year. -- From "Gossip." Behind The Flight The. Engineer lice011tly the names Gagarin, Shepard, Grissom and Tien, were featured Prominently in the American press, All four had been paeseneers in vehicle's tie- signed, built, and operated by others, Despite their relatively passive roles in their respective adventures these men were hail- ed: end fett,cl as though each had performed the miraele of space flight single-handedly, Let us have at least a faint. cheer for the engineers who de- signed, built, launched anti eon- trolled the vehicle in which those space passengers rode, Let's be sure that the public knows that the real herees were engineers, not scientists or astronauts, The scientific principles which govern space flight are few and simple. The engineering applications of those principles to accomplish a. successful flight are incredibly complex, engineer told 'Shepard ex- actly what to expect at every instant of that flight, He told Shepard that lie would experi- ence so many .G's within ten sec- onds and so many G's within 15 seconds; that, at such a time, the periscope would come down; that, at a given time, the rotating rocket would fire and that, at another specified time, the retro- grade rocket would fire... The exciting thing la that some- one on the ground, an engineer, was able to predict thin before the rocket was fired. Further- more, Shepard had in front of him. a- little globe on which the position of that capsule was to cated at every instant, and on which there was an arrow point- ing to a landing place, if Shepard were to push the 'retrograde rocket button. How is it possible to design a_thing that man in a tumbling space vehicle exactly where he is at any instant of time? This ability to design a complex vehicle and to predict its. performance before it leaves the ground is the most exciting feature of space flight, It is . • the mark of the engineer.— E, C. Easton in the Engineer (New York) Q. When refilling water glasses at the dinner table, should they be lifted or left on the tab!e while pouring the water? A. Left on the ,table. ISSUE 6 — 1962 ONE FOR I E CRAPBOO ----Winter s icy breath evert ex tended ihtei the' bayous ardund Lafeyette, La. This Sterie of cyproS trees and Spanish moss takes' on an ifittitigheous a ipeorornce os skaters take advantage of '0 sLidded freeze. Fashion Hint