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The Brussels Post, 1961-06-29, Page 6etee — John Zenker, Hartford baker, places finishing touches on s President Kennedy on the Chief Executive's 44th birthday. TWO TONS OF GOOD WISHES two-ton cake he presented to etritite'S Open Messrs. Friendly and Boucher have also some impressive de, monstrations with common household aerosol products such as hair sprays, insecticides. and room deodorants, While they are. perfectly safe in normal use, csoonntteainig alcohol, agrAYSoe spesheiclliy those d not b.e directed into an open flame, Mr,. Boucher says: "Be a label reader and live." Precautions are print ed .on the cans of all aerosols — read them, they are there foil your protection, For instance, when using hair spray never light a match or smoke, - The only safe place to fee rt oily cloths is in, closed metal. containers, This is also true •fof the cloth you ,apply floor wank with, hos lu a fr oirinesriarttse —. then cell.'ly get out of th, the fire department, Don't stop to collect clothes or other value able .— for, in the long run noth-, ing is more precious than life. ach family should have a fire, escape plan, It's too late to plap When fire has struck, Figure out at least two escape routes from each part of th'e home and make. sure that each member of the, family knows them. maTsoS.L'tel up with the advicer " "Keep fire as a servant not,as ter. .014 London And Its. E:ven..Qider River Ever aince the 14a We APO .14.cadon and it,s river .have opired artists end writers. Geoi!Trey Chaucer f1..40-4190.L. •generally .regarded as. the "fa- ilher" of the 4nglish language, was born on. Thames-side where • his father and grandfather had been employed — Qbetteee' .lierreelf afterwards became cane trellee of the customs there, Later in life he was made clerk of works to the Palace of West- minster, • the Tower and George's Chapel, Windsor, • • Between these appointments. Chaucer wrote the immortal Canterbury Tales, In the pro- logue to the stories he describes how the pilgrims to the tomb of St. Thomas a Becket assembled at the Tabard Inn, Southwerk, before making their journey to - Canterbury by way of Dartford and Rochester, In 1476 William Caxton, re- 'hulling home from his travels. in Flanders, brought with him hie precious printing press which he set uip in Westminster and began to publish the works of Chaucer and Malory's tales of King Arthur. From that time on- wards Landon has been a mag- net attracting all who wished to live by the pen. Edmund Spenser, the poet who lived at the same time as Shakespeare, described the city as "Merry London my most kindly nurse." But in those days the bank of the ."414ver..s.trom4Pg ThaMeti was painted .41 with Variable flOwerS.," dt was to Bankside that .Shaltekapeare •came 15.M., malt, ing .the walls from Strat- ford by way of •Oxford; and the Globe Theatre,, saw the triumph, of some of WS greatest plays. in MAW of hem the riverside forms the .scene, . Ut was 14 the Middle Temple Hall overl()oking the river that Twelfth Night • was first performed in .1602. • Without doubt the most fa- mous miter to be .attracted to eighteenth century Leortdon, was. Samuel Johnson (1709 -1784) whose sayings still live for us today in the pages of his bio, grapher, .,Tames Boswell, While living in the Temple Inn Johnson attracted to himself the circle ott famous. friends that in- cluded the p oet, .novelist and playwright 0 liv e r Goldsmith; the.ector David Garrick; the historians Gibbon and Burke; as well as the first president of the Royal Academy, Sir Joshua Rey- nolds. Just as Dr, Johnson was the lion of London's literature in the eighteenth century, so was Charles Dickens (1812-1870) in the nineteenth century. Al- though born at Portsmouth, Dickens went to school in Lon- don and lived much of his life in the city besides spending thirteen years. at Gad's Hill, Roe chester. Many of his novels are set in and around the capital. and some of the best-known epi- sodes de.s cribe the 'London scene.— From "London and The Thames Valley," by W. F. Scott. ISSUE 25 — 1961 / Q. When a dish is passed to, you at the table, and the portion. held toward you is too big, or too well done, or has too much fat on it, is it all right to search through the portions until you find a suitable piece? A. This is all right if you can. do it without taking too much time, or without disarranging the whole dish. ,TABLE TALKS eiane AndreWS "See that pink house up than quiet, peaceful street, the one with white trimming with pink geraniums In white pets in the window? Well," said my com- panion, "the recently in/11°W 'Kansas. Homemaker of Tomor- row', Pamela Stone, lives there with her parents and brother. She just received a $1,500 .schol- arship and a trip to New York, Washington, and Williamsburg because she knows an outstand- ing amount about homemaking." I went to see Pamela, a smil- ing attractive blonde, and learn- ed that her hobby is cooking, es- pecially trying new recipes. She cooks something every day, fre- quently preparing an-entire mead for '4. French Folks Are Worrying Because Tourists Are Ducking After watching stocks climb to new heights we assume it's time for the amateur investor to corns in at the top of the market. By ROSETTE HARGROVE Newspaper Enterprise Association SALMON CROQUET',PES 1 1-pound can salmon Milk 2 tablespoons butter. 3 tablespoons floor 2 teaspoons grated onion 2 tablespoons chapped parsley 2 cups fresh bread crumbs Juice of Ve lemon teaspoon curry powder Pinch pepper 1 egg mixed with 2 tblsp. water , cup each, flour and drj bread crumbs Cooking oil or shortening for frying Drain liquid from salmon into measuring cup; add milk to measure 1 cup liquid. Heat. Melt butter in a:saucepan and stir in the 3 tablespoons flour. Add 'het liquid and cook; stirring, un- til, sauce is smooth and very thick. Cool and chill. Put salmon in mixing bowl and mash with fork. Add onion, parsley, fresh bread crumbs, lemon juice, pep- per, and curry; mix well. Stir in cold sauce. Measure mixture 1/4 cusp at a time and shape into croquettes (makes 6). Dip in flour, then , in beaten egg and water, then in dry bread crumbs. Chill several hours, or until next day. Lower croquettes into shor- tening 11/4 inches deep in a skil- let heated to 390° F. Fry 3 at a time for 2-3 minutes, or until golden. Serve hot with a fateprite sauce, FAST STRAW — Lapping up his lunch is not to the liking of this London cat, "Tiddles." He prefers the neat, modern way — a straw. DICTATOR'S DAUGHTER — Pic- tured above is Flor Trujillo, 42- year-old daughter of slain Do. minican dictator Rafael Tru' Home Fire Hazards Often Ignored A noted fire safety expert was once asked what a large fire was. Tiis answer: "Any fire which you cannot Immediately put out by stepping on it," Noth- ing can get out of hand more quickly than a fire. A cigarette is left burning, and suddenly the whole house is in flames. Fire can be either friend or foe, While a blazing fire in the fireplace is a welcome sight, a blazing fire elsewhere in the home is not. An awareness of* fire hazards and the use of com- mon sense can assure that it is a friend, not an enemy, Many of the common products found around our homes are potential fire hazards, Women, in 'particular, should be aware of all the dangers present because they are most often involved in home fires. Women should also know how to cope with fire if it should break out. One of the 'best safety pro- ducts to have handy in the kit- chen is baking soda, Should a fire occur while cooking, simply throw baking soda on the flames.; this will tend to smother them. Do not use water on a fat or cooking oil fire; it may help the fire to spread. ,Remember though that only baking soda should be used. Flour, for in- stance, could give disastrous re- sults. Flour' and other powderer substances, in dust form, are highly inflammable. Never throw them into an incinerator unless they are packaged securely, A paper bag could burst and an ex- plosion could occur in seconds. Two men who have been mak- ing a study of common fire haz- ards are Harold Friendly and Joseph Boucher of Shawinigan, Que. Employed in the Du Pont of Canada plant, these men have put together a 45-minute display and talk on fire safety. In giving this exhibition to schools, service groups and in- dustrial organizations in their community, they place particular emphasis on the hazards of gaso- line. Urasoline vapors travel quick- ly and cannot be detected by the eye. They are heavier than air and so travel along the ground. A carelessly thrown match, many feet away from an open gasoline container, could result in a flash of fire because the vapor may have travelled in that direction, Never use gasoline or similar products as dry cleaning agents. A spark anywhere in the vicini- ty, even the start of an auto- matic refrigerator, could ignite the vapor. If gasoline must be transport- ed for such items as power mowers or boats, be sure a safety can is used and every precaution taken. The safety cans, which are built low and squat and have a spring lid, are available in hard- ware stores. start) which have to be renewed every three months because of wear and tear. Has the handling of the: tour- ist attraction paid off? It cer- tainly has, to the tune of clink- ing money plunked down by 11/4 m ill i o n spectators annually. About half of the audiences are French, so the Americans and other foreigners who make up the other half are not likely to consider these "tourist traps." This is how tourist traders are adding substance behind neon lights. NOw they would like support from the govern- ment and allied occupations, notably in the hotel industry. There simply are not enough moderately-priced hotels with conveniences to which Americans are accustomed. There are only 320,000 hotel rooms in France. Only 2,200 hotels of the 15,000 are equipped with modern installations The others do not have minimum comfort demanded by travel agencies catering to Americans. In Cannes alone, on the fabu- lous Riviera, some 3,750 hotel rooms have been allowed to be converted into apartments since World War II, Andre Maroselli, president of the tourism group in the French Senate, says. France's most ur- gent problem is building modern hotels. He suggests that France would do well to consider the program set up by the Spanish tourist office. In Spain, the government sub- sidizes and controls the hotels, which feature starkly modern accommodations or picturesque medieval castle quarters with menus listing numerous local dishes. Both room and board are available at reasonable prices, leaving the visitor with enough pocket money to splurge on en- tertainment, gifts, restaurant meals, and admissions to nation- al museums and monuments. FASHION HINT PARIS — (NEA) — Despite the fact that 25 per cent more Americans are expected to visit this country this year than did last, France is worrying about laying an egg, tourist style. The French have good reason to worry. Last year, of '7 25,000 American citizens who came to Europe, only 120,000 came to France, And the government is doing little to make things more attractive to tourists and the people who cater to them. The government apparently believes that the egg is a gold- en one provided by the natural French combination of sun, sea, snow, incomparable scenery, his- torical cities and romantic forests, and that nothing further need be done to attract tourists. Those in the tourist trades here, however, complain that the egg is only gilt and sub- stance must be added to bolster the outer facade. The golden covering admitted- ly is there. Americans dream of the Riviera and "sexy Paris," as one U.S. businessman put it. But when Americans arrive, they expect the sights to live up to sdvance billing, while th e y luxuriate in comfort. So, to give the Paris-by-night Image substance, for example, French tourist traders have built up the strip-tease market. They employ 1,000 musicians, barmen, waiters, messengers, hatcheck girls and cigarette ven- dors, and 300 stripteasers from 9 p.m. to 4 a.m. in some 50 cabarets, devoted to the grand art of the etrip. Strip-tease shows employ more, stage hands than all of Paris' theatres. They keep about a dozen theatrical costumers busy preparing the maximum amount et clothes (needed for a good .:2:11t and pepper 1V.q.teaspoon poultry seasoning Nine,, dry bread crumbs COolc the onion and celery in the melted fat until lightly browned. Blend in the flour. Add milk and cook over low heat, stirring constantly, until thick- ened. Stir in macaroni, eggs, parsley, and seasonings; then spread evenly in a shallow pan. When mixture is thoroughly chilled, shape into croquettes and roll in bread crumbs. Cook in a little fat in a 'frying pan un- til brown on all sides. Or, place on a greased baking sheet and bake at 375° F. for '30 minutes. Turn croquettes until brown on all sides. Makes 12 croquettes. * Make these fish cakes with either cooked or canned fish. FISH CAKES 11/2 cups flaked cooked or canned fish 11/2 cups dry, mashed potatoes 1 tablespoon finely chopped onion i/2 teaspoon salt 1 egg Pepper, flour and fat Combine all ingredients ex= cept flour and fat. Shape mixture into patties; roll in flour; brown in fat. Note: If you prefer potato puffs, add 2 egg yolks instead of the whole egg to the mixture of fish and potatoes; add sea- soning and fold in stiffy beaten egg whites. Put mixture into greased custard cups and bake at 350° F. for 30 minutes, Serves 4. * Salmon croquettes can be served on. a bed of tiny, sweet green peas. Serve these 'flavorful, crisp- coated golden chicken . patties -with a mushroom sauce. CORN-CHIP CHICKEN PATTIES 3 tablespoons butter 6 tablespoons flour 1 cup milk 14 teaspoon salt 1/2 teaspoon monosodium gluta- mate 1.4 teaspoon. garlic salt 1 cup finely chopped, cooked chicken 2 cups finely crushed corn chips (measure after crush- ing) 2 eggs; beaten Make a white sauce of the but- ter, flour, and milk; add season- ings, chicken, and % cup of crushed corn chips, Cool. Form into flat cakes. Dip in beaten egg and roll in remaining crushed corn drips. Pry until brown, Serves 6. "Serve your favorite sauce over any of.these croquettes. You may like mushroom, egg, tomato, or cheese sauce, Here is a quick and easy way to make cheese mace. Melt 2 tablespoons but- ter or margarine 'in a eaucepan. Stir in 2 tablespoons flour and 1/4 teaspoon salt, Add % cup milk and cook until thickened, stirring constantly. Add % cup shredeled cheese and stir until cheese meles. Serve over aro- quettes, DRIVE WITH CARE I lily I:111111'1 iltie * • * 4. A search for the "Homemaker of Tomorrow" is conducted an- nually by General Mills; the op- portunity is open to more than 400,000 senior girls in the high schools of . America. From that number, 51. are chosen, one from each state and the District of Co- lumbia. Questions in the writ- ten examination which the girls take fill a flat, paper-backed book; all departments of home- making are covered. What steak do you use Tor a Swiss steak? How long do you cook a 5- . pound rib roast — when do you put it on to have it done at a certain time? How do you select certain fruits and vegetables for high quality? These are a few of the things Pamela had to know. She had to be able, also, to plan well- balanced menus, to know some- thing about substituting ingredi- ents in certain recipes, to under- stand cooking measurements, and how to get the most value from her food dollar, writes Eleanor Rickey Johnston in the Chris- tian Science Monitor. 4, • "Did you hate any special training or preparation for an- swering these questions?" I ask- ed Pamela. "No," she answered. "But I've been active in Camp Fire Girls; I make all my own clothes; I like to wash windows, polish furniture, vacuum, and dust—to make the house sparkle and Shine. But I love best of all to cook. I like especially desserts and meat dishes," said this 18- year-old high school girl, s* Here is a favorite meat dish that Pamela often makes for her parents and brother. INDIVIDUAL MEAT LOAVES 11/2 pounds of ham, ground 11/2 pounds of hamburger 3 eggs 1 teaspdon dry mustard ft cups corn. flakes 21,4 cups milk ti/2 cups brown sugar 1 No. 2 eau crushed pineapple Grease a 10-15-inch pan; sprin- kle brown sugar over bottom, Spread crushed pineapple and juice over the sugar. Combine ground meats, eggs, mustard, cowl.' flakes, and milk; mix thor- oughly, Shape mixture into balls the size Of a small ettee piece on top of pineapple. Bake at 350' F. for 11/2 hours. Makes 15 iii- dividual meat loaves, * 41 With eggs so reasonably pric- ed, you may want to knoW how to make egg croquettes for a Mairi-didh Meat substitute, Here le recipe. gd6, CROQUETTES tablespoon minced onion 1/2 etip minced celery' 3 tablespoons Melted fat 6 tablesPoons flour 1% Clips intilk 2 etzpS edeked inadarefit (about• pitees) 4 -,.6 tiara-cooked eggs, thatid tied i. tablespoon Minced ParsleY figUt CONCRETE DANGER — Two ArMy bomb dispOsol experts struggle to disarm mine which had washed up df Rederida Beach, Calif. After 4.5 minutes of ticklish work in heavy sort they discovered the Mine was liartriless a practice "6116 filled with 660 p 6 rid 'of concrete,