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The Brussels Post, 1961-07-13, Page 6Kitchens Were The Real Thing Then! sprinkle salt tin their food, Me British, of course, prefer to. Shake their sugar and spoon their Fait) 'MU also.unrestricted .choice of sweets,. On Occastons when a British family is entere laiMng guests, more than one dessert is usually -offered.--and von are urged to "have some of them, all," That's why one really doesn't haYO tt single favorite. British swot. My ,peefereeee is trifle endleYerel others, topped by e dab Of fruit salad. A veri- table sweet smorgasbord, all on the same plate!. te"s end bowls. There is a Saes cial oval one, for scup and broth, at the far end, There must have been at least a score of people busy here, and for hours on end, to: Prepare the twelve-comae dinnesae far twenty which were common then, And Of course there were all the ins door and outdoor servants to cook for as well, See the two big pestles and mortars levee' there. In, them the big sugar loaves were pounded to powder, *the almonds to paste; and suc- culent meats, cunningly blend- ed, were bashed, by main force, Into delicate pAtes. Think of the rich and generous odors of the place as beef and veal, goose and pheasant and partridge, each, in its season — and all from the estate—rev- . carved, spluttering, in iron of that masterpiece of a fire, Think of the salmon, from the rivers of the north and west, brought hundreds of. miles by relays of galloping pack horses so that the fish might arrive fresh. Think of the color from great baskets of fruit and from the amazing sweets they confected, complicated in concept, and skill:- All in exeeutions as the tiara of ,a Duchess. .. And one must remember the ice cut from the frozen lake in winter and stored subterraneouss ly in the icehouse in the grounds. For the start of their day, it seems, the cooks 'and their maids and boys were roused abruptly by the night watchman. He pa- troled the grounds, armed, dur- ing the dark hours, and his last act before going off duty at six o'clock was to fire off his gun. At this signal somebody else blew three blasts of a horn. Aft- er that no one could say they hadn't heard the alarm go off, Other old properties of this once dramatic scene are two big chopping blocks and a dresser that must' be twenty-five feet wide, You might amuse yourself in trying to calculate how many score of dishes this vast piece of homely carpentry might have held—and the washing-up! BOTTLE' LINE IN INDONESIA — A regulcir assembly line is needed , to feed the influx of new babies which are taxing the facilities of a hospital in Surabaja, Indonesia. The nation's rap- idly expanding population of 90 million includes some 35 million children. The United Nations Children's 'Emergency Fund• has set up mother-child centres to cope with the growing need. eeee, The aneateileas .0110 Ken Weak on the ridge between gatlialeateed and Highgate, is Well known ,encsugh, But .how many of these who go to enjoy thaw de- licately furnished apartneente. of g blander yesterday, the leeeleas tudiss contrived landscaping of its grounds, eereersther that all this could not have lasted a week but for the kitchen? So this you must see too • * * • * • • • Niost of the old gear it must daily 'have used is • gone; but What is left suggests that this place must have been as busy as the sleek of a frigate in .action, Look et that fireplace, five feet vide, and three, deep, big enough acseptetse 'pig in. It seems to have been designed tae burn great billets of wood, You Won- der how. any human being could 'have stood within yards of it. when it .was at full blast, Up above near mantelpiece level, are the renialies, of the polished • brass risechanian Mach turned the great spits on which meat was roasted. And if you tuck in your head, and peer •ute the' chimney, you can dimly see the senelee jack. What a crew there must have ,been here of head-cook and un- der-cock, pestry-cook and sauces cook, end their assistants of both sexes and all ages from about seven to seventy. They worked long hours too, • and exercised some delicate twists of the eulin- area art in the course of them. But one advantage they had.. This. was the one place in the whole house where it was always • • warm enough. The ovens, one horizontal and, one vertical, are on ••either side of the chimney and so is the hot-water system, with one tap. Think, of the generations of pies •a- round or square, .shallow or Steep, meat or sweet — which must have came ouit these generous interiors of irons AR along the north side of ,this great white room runs what I take to 'have been an elabor- ate hot-plate, like an enormous, altar. In the side it has five shelves for hot ashes and, on top, griddled .depressione to take plat- TABLE.T KS. INIh , A leiNsrsaas Jam mildpews.: A. Population Keeps On Explo ding, The explostve rate of arowth of the world'e population was described last month by Marrinee Eccles, former chairman of the board of the U.S, Federal Reserve System, as the "most vitally important problem facing the world today," whidh may well prove to be -"more explosive than the atomic or hydrogen bomb," Other distinguished par- ticipants at an international symposium on the world pop- ulation crises agreed with him. As evidence they pointed to the fact that while it took the hu- man race from its first appear- ance on earth to today to reach three billion, at the present rate of growth the estimated world population in the year 2000 will reach 6,280,000,000, or more than double in forty years. This increase, it is agreed, imposes a severe burden on ef- forts to raise the miserably low standards of living of twoethieds of the world's people. Calcula- tions show that Asia, merely to maintain her present low level of living standards (a per capita income of $50 per year) must increase her aggregate product by 60 per cent between now and 1975, and an additional 75 per cent between 1975 and 2000, Figures for Latin America and. Africa are equally startling. Increasing efficiency of agri- cultural and industrial produc- tion of course helps the situation; but the obvious solution, the ex- perts agree, is to curb human fertility by birth control. Other- wise, they warn, the misery, starvation and hopelessness of many billions of the world's population will inevitably lead to chaos. The bottleneck in the way of acceptance of birth control methods cannot be attributed, as is generally believed, to the Catholic Church. In Asia and Africa, where the population in- crease is most explosive, Cath- olics constitute but 3 per cent of the population. One way to alleviate the pop- ulation problem would be for the United States to accept the rec- ommendations of the Draper Re- port, that we assist friendly na- tions in population planning at their request. In this way we could ,give needed help to our friends in Asia, Africa and Latin America to curb their explosive populations—help that now can be given only inadequately by private organizations. — New York Times. British Dee.rts Are Not Like Ours An, American.dessert and a British dessert are not the same —by dictionary definition. in the United States, it is a course of fruit, pastry, pudding, or 'tee cream served at the end of a meal. In England, dessert officially is a fruit or fruits serv- ed after the pudding. These days, however, the Brit- ish seldom have six-course meals, and the dessert is coming to have the same Meaning as in the Unit- ed States--the "sweet" at the end, not the fruit after the pud- ding, No matter what they call it, the British have some splendid sweet courses—of which they are just as fond es we are of apple pie a la mode or chocolate cake, neither of which inciden- tally, is unknown here. Seine of the continuing favor- ites are trifle, treacle tart, bread and butter pudding, rice pud- ding, spotted dog, semolina, • gooseberry fool, and summer pudding, In addition, there are all manner of flans and jellies, cakes and whips, jam rolls, and sponges, Of them alla trifle is the or that most often surprises ands pleases visitors, This is a sweet Whose basis is spongecake (or even stale leftover cake), soaked in jelly (which is the 'British equivalent of our jello and cus- tard, and sumrounted with mac- aroons, jam (the equivalent of our jelly), and whipped cream, Trifle—the word comes from the old French meaning mockery or trickery—has several enor- mous advantages. It need, never be the same mixture, and it is a marvelous catchall for almost anything remaining in the pan- try. Spotted dog, said to resemble a Dalmatian, is suet pudding with currants, cooked in a cloth. - It is filling and another school favorite. Our nearest counter- . part of semolina pudding, ac- cording to my taste, is Cream of Wheat. Treacle tart is basically molasses and pastry. Gooseberry fool is a sweet made of stewed gooseberries and whipped cream, The chief ingredients of summer pudding are bread and fruit, Then there is crumble—apple, pineapple, or rhubarb, to men- tion a few well-known flavors. The basic ingredients are bread (stale breadeif you are a thrifty housewife) and brown sugar. (Note to Readers: As a mere man. no doubt I have made mis- takes about some of the ingre- dients of these sweets. To Brit- ish housewives, I do not mean to imply these traditional favor- ites are the only desserts you can produce. And to non-British housewives, I don't mean to im- ply you don't make these British favorites, too—under the same name or names of your •own!) To the British, the chief attri- bute of a sweet is that it shall be indeed sweet. To ensure the desired degree of saccharinity, one is enjoined to add a thick coating of granulated sugar to the dessert. The sugar often comes in what seems to be a giant-size silver salt shaker, and it is sprinkled on as we would So many Old Country people tell us that we Canadians have no idea what "real" Yorkshire pudding tastes like that I thought many of my readers might be interested in the fol- lowing, written by Christine Mc- Micking in the Christian Science Monitor. ► Lays Flowers On His Own Grave interesting to learn, how cooks the world over arrive at a satis- factory solutions Here, then, is the basic recipe to serve 6 to 8 people. Sift two or three times 4 tablespoons of flour into a basin with pepper and salt to your own taste, Beat 2 eggs thoroughly. Make a well in the flour and add the eggs 'gradually, until all the flour is folded into the egg with a wood- en spoon. Add a little milk gra- dually, until the mixture is creamy, and just runs off the spoon. Beat thoroughly. One cook told me to use the back of • the spoon when beating, adding that when the mixture made a "gallapegalaup" sound, I would know it was being beaten pro- perly! DEPOSIT HERE — Instead of a bite, mailman Jack Orchard gets a beg. When he comes to the Roe Myers home in De- Land, Fla., their dog Tootsie is waiting, She sits up and begs until Orchard puts the mail in her mouth. The Myers' need mail daily. If Orchard didn't stop, they're afraid Toots would follow all around the route, begging. Every day precisely at noon, a cheerful little man arrives at a cemetery in Parma, Italy, carrying a bunch of flowers. He goes straight to an unoc- cupied grave in a quiet, sun- ny corner of the cemetery and lays the flowers reverently against the headstone. This bears an inscription, beginning "Rest in Peace," which records the birth of a certain man in December 1891, gives his name, but does not state when he died. There is a good reason for the omission of the death date. For the man destined one day to be buried in that grave is the lit- tle man who takes flowers to the grave so regularly, Every day he stands reverent- ly in front of the plot and, after gazing at the surrounding countryside, tidies the grass and flowers nearby. He visits his own grave be- cause, he says, now is the time• for him to enjoy the beautiful surroundings and to decorate the grave so that it will look beau- tiful and constantly fresh. "No- body will do it later after I have been buried here," he says. ISSUE 26 -- 1961 OLD SOLDIER FADES — The lost surviving dog veteran of World War It, Sorge, has died. He recently celebrated his 20th birthday with his mistress, Mrs. Jeanne Warner Platt, shown here. A wife called up a friend and burst out: "Am I lucky! My hus- band just had a nervous break- down, so now we have to go to Florida." Furniture Thieves Got A Surprise After months of careful sav- ing to spend a holiday on the coast at Durban, four hundred miles away, a Johannesburg couple recently locked up their house and stayed the night with friends before making an early start by car the next day, Reaching Volksrust, a town about 180 miles from Johannes- burg, they found themselves be- hind a furniture van. It was dif- ficult to overtake as the van was travelling very Test. Sud- denly the rear door of the van flew open, For want of some- thing else to do, the wife, who was sitting alongside her hus- band, studied the furniture in the back of the van, "There's something rather fa- miliar about that suite," She said to her husband, "Look at the stain on the right arm of that chalr. Why, it's our furniture!" she cried. As soon as they could, the couple shot past the van and drove to the police station in the next town. After hearing their story the sergeant telephoned, the police in Johannesburg and asked them to visit the couple's house. It had been broken into and most of the furniture stolen. A 'road block was immediately Tut up and the van intercepted. h e flabbergasted occupants were arrested -- too surprieed to resist! No man is completely worth- less, He can always serve as a horrible example. A MIGHTY INTERESTING TAIL — There are no tall tales about this,revolutiOnarylWirigfcsil' air feeighter: A product of Conoda i the freighter ii built to allow speedy loading of cargo. lee shown On first landing in New York. • * * t Put this batter into a cool place for at least an hour or two, longer if possible. Just before use, beat up again, adding a dessertspoon of icy cold water. The baking tin (10"x7") should already be warming in the oven with a spoonful of dripping. Pour the mixture through a strainer (this helps to keep 'the mixture light and airy) into the baking tin, and cook in a hot oven (400 degrees F.) for 20 to 30 minutes. It is safe to open the oven eater 20 minutes, and turn the dish around if the sides are cooking too quickly. This batter may "be used in a variety of ways. "Toad-in-the- hole" Is a favourite. Just pop some sausages, one for each per- son, into the batter when you have poured it into the baking tin and cook in the usual way. Or lightly sauté some finely chopped onions in the dripping, s add some small pieces of bacon, and pour the batter over. Sliced apples and a handful of raisins tossed into the batter make a tasty dish. * With the picnic and "eat-out- door" season at hand, here are a few sandwich-filling ideas that might come in handy, CHICKEN-NUT FILLING Combine 1 cup cubed chicken with 1/4 cup chopped nut meats and 4 stuffed olives sliced; add just enough mayonnaise to hold ingredients together. Spread on buttered bread slices. ALMOND SANDWICH FILLING Chop Y4 cup roasted unblanch- ed almonds; blend together 1 3-ounce package cream cheese and 2 tableepoons orange mar- malade to spreading consistency and mix in almonds. DEVILED HAM-EGG SANDWICHES cup diced ham 2 hard-cooked eggs, chopped Va cup mayonnaise 1/2 teaspoon dry mustard /11/1:tecatispogornatepdepepaellradiall cheese Combine all ingredients ex- cept cheese. Spread open-face sandwiches (cratker s, bread rounds, or triangles) with Mix, ture; sprinkle with 'cheese and broil for 2 ininutes or Until cheese Melte; serve hot, (if using this mixture between bread Slices, tribe cheese with other in- gredients,) PEANUT BUTTER FILLING Thin 1 cites peanut butter with Ye OUP iteth orange juice.. Sleeted on hived atid sprinkle With deist) bacoat bite. e eases,: >aas.-lete, MOUNTAIN OF kNOWLEDGEretiiiiidat infotinatiott Pi* O.#0.ed by. the Verld't sciet tilts ittildtitited.id 60 Inilliet* Vika of technical 'Pater., In 1960 alone: Thitf IS equal to 465 main- eett Of teinicl4heleleek kelding. Wintering, thit getietat infattitatitni etplcitielt, the growth in Otte 'field-ise OettiCal literattiteit traced it graph Obese& Data fittort DePeet CO: ijOitt• OF MUNICH Hat the ski per' made et Wratitt brit and landed Ocean liner in the middle of downtown Munich, derrildriy1 The Wrier keit0416M ttitinin the •Street is lust it Model ea to help" the -,,Nottetkodfi,Weelt:#- The professor was asked to giVe his definition of women. He began: "Wetnati is, generally sPealting--', "Stop tight there, PrOfesser", interriapted 4 low- brow "if yott, talked for a thou- sand years you'd never get any nearer to it than hat." * • * A friend whose work is baking her lecturing around the United States, wrote to suggest that American readers would enjoy 'hearing about some traditional. English dishes, naming York- shire pudding in perticular, I have to confess that my own Yorkshire puddings have been rather leit-andernass affairs. However, I feel that my own lack of consistent success is no excuse for not giving our readers the opportunity to try their skill. The more people I asked for helpful advice, the more variety at views came my way, so you may all have to try out ways and means, until you find the one that suits; your taste and type of cooker — for I am told that this can make quite a differ- ence * * * The good old-fashioned coal range is said, by some, to make the only genuine Yorkshire pud- ding. An experienced profession- al cook told me that she found gas stoves better than electric for this type of dish. But many of us have no alternative to the electric stoves which serve us so well and so we must perse- vere until we find the method whidh suits our stove, * I wrote to friends in York- shire for tips. A well-known caterer in the city of Leeds was quite emphatic that this is a dials, °tray the housewife can snake in normal family quan- tities. He said that it is not pos- sible to make a' good Yorkshire patting in large quantities. He is one of the "plain flour" bri- gade. For it is over the question of the type of tour to be used that there is so much difference of opinion. One experienced cook advised me to try self-rising flour. She told me that she was now using it in preference to plain flour, as it is so much lighter, * Another bit of information Wilkie came my way as the re- eult of my inquiries, is that Yorkshire pudding, and other types df savoury puddings eaten with a' meat course, probably originated in homes where fam- ilies were very large and money was short. Meat was very ex- pensive, so puddings were serv- ed first to take the edge off hearty appetites! This explains a remark made to me when we first came to the farni.' Our herdsman was a lad from Yorkshire, and until he married he took his meals in the farmhouse, The first time I seta before him a huge plateful, of roast beef, Yorkshire pudding, roast potatoes, and cabbage, sat back, looked first at the plate these at me, and said te- spettfully, but firmly, "The does'ria ate pttdclin Wi't' malt — the gee' it wi' t gravy end then the serves t' mail an' 'table an' .stiCh," (I have reproduced York- shire dialed from a fascinating old book on Yorkshire' country tales that was lent to Se, to be correct, you eat your Yorkshire pudding first, with good rich brown gravy, l must setatiekia yet another difference of apietion: Setae folk like their pudding gelid in the middle, With crisply rising. edges; ethers like it thin, rather dry, and riS, ing high in the pans at well be a te', -mesas SeakS . .... .. ... to a rses % r 100: ,c0,,,1440k4grafitd,.* t.31esesesse nos, es THE INFORMATION EXPLOSION" GROWTH OF CHEMICAL LITERATURE, 1910-60 9010 1920 1930 1940 1950 1960 Atratracti of poisten• kt thousand.