The Brussels Post, 1961-11-09, Page 61, a0Q college- students and young
vacationers on a t h r e ••• d eser
drinking spree turned this resort.
Village today 11)0 a bat:001E4
13eer cans and high-pres ,ir..•
hoses, were used in the rioting
Indianapolis —e Fifteen drags
racing .fans were in jail today
for disorderly conduct, They
were arrested after 150 youths
marched on the suburban town,
of Clermont yesterday demand-
ing liquote
• "`We want booze, we wane
beer,' the crowd chanted. Indi-
ana taverns are closed on Sun
day,
"Ocean City, ma, — Debris: •
littered A stretch of beach end
• boardwalk today in the wake
of disorders lest night by 2,000
youths , printed signs had
eppeered on many cars arriving
here over the weekend. They
saide 'Fill your flask and come
to the second annual Ocean City
• riot,'
"Hampton Beach, N.H.—About
500 teen-agers held up traffic
and jeered policemen today,.
They milled around in a noisy,
inebriated mob. Seventy-eight-
were booked for drunkenness or
possessing liquor."
Not all of young America
spends its time this way, by any.
means. Yet here are reports of
a tide running distinctly the
wrong way, 14 some lands stu-
dents riot against what they con-
skier the injustices of their gov-
ernments. Shall it be said that
American students are concern-
ed only with "conspicuous con-
sumption?"
Are there, frankly, sufficient
curbs on the sale and advertis-
ing of drink? Even now a Phila-
delphia distiller is breaching the
industry's self-prohibition again-
st hard-liquor advertising on. TV
and radio. The distilling and
brewing industries strangely
claim that they should be treat- •
ea exactly like any other inclus-
try.
Q. When passing salt and
pepper shakers at the table, does
one hand them directly to the
person who asked for them, or
does one put them down on the
table within reach of the other
person?'
A, Handing them direct to the
other person can sometimes
prove awkward. It is better to
place them on the table as close
as you can to the other person,
ISSUE 41 — 19611.
Smart nvprs- ,
Adjust speed
ealddion
Dinner For Eight
'Weighs One Pound
MOURNERS WALK—One of the mourners stopped to put a floral tribute on the casket of U.N.
Sec. Gen. Dag Hammarskjold, as other mourners paid their respects in Ndola, Northern
Rhodesia,
have made contributions to the
efficiency of the process.
Freeze-dried foods have been
in production for a' few years —
but why have they not reached
the food stores? The answer is;
Because the demand from the
armed forces, from Institutional
kitchens, from explorers and
campers has been much larger
than the few factories could
supply, and it has been impos-
sible to supply the superreer-
kets too,
eie•eeze-dried foods were used
by Sir Edmund. Hillary in con-
qucring Metint Everest and by
Sir Vivian Fuchs in crossing the
Antarctic, because a package
weighing 9 pounds will expand
to 25 pounds of various foods
when reconstituted in water, As
99 per cent of the water has been
taken out, a dinner for eight per-
sons weighs slightly above l
pound..
Both U.S. federal and state
civil defense authorities have
dried foods to stock private and
shown great interest in freeze-
public fall-out shelters. It must
be remembered, however, that
water is a must in preparing a
meal from a package of freeze-
dried food; so it would be nec-
essary to stack a shelter with
canned water for use with the
freeze-dried items, should the
normal water supply be cut off.
At present the Canadian or
American homemaker is a little
behind her European sister. As
the process started in Denmark,
it is not strange that homemak-
ers in that country and in other
European countries should be
the first to serve food made
from freeze-dried items. For
quite a little time the Europeans
have been able to buy a limited
number of precooked, freeze-
dried dinners, and on a some-
what larger scale, the process
has been used for meat chunks
in dried soups.
Will the refrigerator be ob-
solete in a few years? Probably
not, but maybe we can do with
smaller models. Many believe
that freeze-dried food is the food
of the future,
Idle School Plants
Too Expensive
MISS CANADA — Nina Holden,
of Victoria, British Columbia, has
been named "Miss Canada." Or-
iginally runner-up, she was ele-
vated to first spot when judges
disqualified Connie-Gail Feller.
Liquor Advertising
In The United States
Well, they say in the adver-
tisements that "'beer belongs,"
One is pot exactly sure where
it belongs, but t h e advertise-
ments alsQ tell you you're not
"hep" unless you're a °bows-
hOnite," This doesn't Mean, of
course, a decadent Bourbop of
old, France, but one of the
"smart set" which has chosen-
bourbon ahead of Scotch or rye
whisky,
Probably all this advertising
of fermented liquids hasn't done
as much to promote them as has
the morals decline resulting
from two world wars, Once
upon a time, when prohibition
was repealed in, the United
States, it was predicted that mo-
deration and sobriety would re-
sult. It hasn't. And the liquor
and beer industries, like any
other industry, want to adver-
tise to sell their products,
It is the American people, and
their Congress, who have failed
to take the necessary steps to
apply curbs here.
For two or three years Sen,
Strom Thurmond (D) of South
Carolina was offering in, the
Senate a bill to outlaw interstate
liquor advertising by radio, tele-
vision, newspapers and maga-
zines, This would have been a
considerable blow, because most
newspapers and magazines cir-
culate interstate, and so do ra-
dio and TV programs.
The liquor industry was deep-
ly disturbed because, although
it claims advertising is not re-
sponsible for increases in drink-
ing and alcoholism, simultane-
ously it claims that such a law
would "kill" the industry.
Senator Thurmond is not in-
troducing his bill this year. It
just never got very far in Con-
gress, writes William H. Strin-
ger in the Christian Science
Monitor.
Yet there is need for larger
efforts, in the Legislatures, the
home, the schools and elsewhere,
to curb the traffic and to teach
the effects of drinking, particu-
larly to tell the story to youth.
What happens, otherwise, to
young people in this age is dis-
played by a Collection of Asso-
ciated Press stories which the
New York Times printed on one
page on the Labour Day week-
end. Here are a few paragraphs:
"Lake George, N.Y. — About
2 tablespckuu, told water
1/4 cup canned pineapple tidbits
or chopped canned pineapple
34 cup Chopped green peper
Combine pineapple juice, vine-
gar, sugar, and. salt, Heat to sim-
mering temperature. Blend corn-
starch with water and stir into
hot mixture. Cook, stirring con-
stantly, until thickened and
cloudiness disappears. Add pine-
apple tidbits and. green pepper.
Cook 3 minutes longer. Serve
over 1 to 2 pounds heated fillet
portions, or fish sticks.
According to a recent survey,
Ontario's farm homemakers
serve more canned fish than they
do fresh or frozen fish. Salmon
is one of our most popular can-
ned fish varieties, and one of the
most popular canned salmon
dishes is the salmon loaf, easily
prepared as described.
SALMON LOAF
1 can (151/4 ounces) salmon
1 cup liquid (salmon liquid
plus milk)
1% cups soft bread crumbs
1/2 cup chopped celery
1 teaspoon grated onion
% teaspoon salt
Dash pepper
2 teaspoons lemon juice
2 eggs, beaten
Drain salmon, saving liquid.
Add milk to salmon Liquid to
make 1 cup total measure. Flake
the fish, Combine all ingredients.
Place in a well-greased loaf or
pan or baking dish. Bake in a
moderate oven (350 degrees F.)
for 1 hour, or until loaf is firm
in. center, Let stand for 5 min-
utes before unrnolding on a
heated platter. Serve plain or
with a sauce, Makes 6 servings.
Fashion Hint
So the colleges must, if
they are to care for the mount-
ing tide of students, use their
plants more efficiently. The pub-
lic schools should eliminate
non-essentials from their curri-
cula, and for the benefit of tea-
chers who want larger salaries,
the school year should be leng-
thened. It is cheaper to buy air
conditioning for June and July
than to permit the school plant
to stand idle, More intelligent
and imaginative use of teaching
aids, mostly mechanical devices,
is needed for the training of pu-
pils, These are the responsibile
ities of all concerned — parents
and school boards, "but especially
superintendents, principals and
teachers—By Raymond Maley in
NEWSWEEX
WE WILL BET ON THE
PIGEONS OR STARLINGS
To protect buildings and prop-
erty from the depredations of
birds, a California firm is mar-
keting a compound that scares
them by "upsetting their py-
ache." Scarecrow Strips is a
soft, colorless plastic gel squeez-
ed from a tube into a pencil-thin
strip that is laid along a ledge
or any other area where birds
are likely to land. As the bird
moves around, the gel strip
exerts a small, clinging pres-
sure. This "sets up a feeling of
insecurity" in the bird, causing
him to fly off in a hurry, The
maker claims the compound will
hot deteriorate in the hottest or
coldest weather, and is effective
for about one year.
Rhinos Get A
Tranquilizer
To protect rhinoceroses from
being wiped out by natives and
big-game hunters large-scale
round-ups have been organised
in Souh Africa so that the beasts
can be transported to safer game
reserves, But at first the rhinos
often resisted attempts to drug
them and charged their would-
be captors.
On one occasion, an infuriated
beast turned on a man who fired
a drugged dirt and trampled
him, inflicting serious injury,
Other rhinos smashed their
trucks,
But now, says the Natal Pares'
Game and Fish Preservation
Board at 141aritzburg, those days
of danger are over due to a
greatly improved drugged dart,
The Board has recently transe
ferred two white rhinos from the
Umfolzi game reserve in Zulu-
land to a better protected and
more spacious reserve at Mkuzi.
This involved a journey of 100
miles, end neither rhino had to
be hog-tied in case of a sudden
revival, They travelled quite
peacefully in ithroped crates. In
"Operation White Rhino," the
syringe fired by a gun irstO the
dontains three teparete
drugs.
The first cartel the animal to
go down, It takes some itilietttee
to Week, but experiments Show
that even the toughest rhino will
go down within fifteen thiritites.
d'he second drug induces anis
eleeia, so that the animal has no'
memory, even a subeeteselote
one, Of What deceits while it is
ptsWerieee, and the third drug
dete as a tranquilizer.
Says the 866.ra: 41111:g frilictUre
represents a greet advance oai
drugs tried eatliele° It Has nei ill
effect, Oh the rhiteSte breathing,
end the miety ftiaitht is Wide.
Animals are not seriously disk
ttaihed either tiyi art 'overdose of
InidetclOte.
Indeed, the tWei white el-debt
recently moved began broseeitig
quite unconcernedly almoet.erom
the Moinetit they recovered iroin
the drug.
with sugar and salt. Fry in hot
fat for 1 minute on each side.
Garnish with a sprinkling' of
finely chopped parsley. Place on
platter with fish. Serve immedi-
ately, Makes 6 servings,
* * *
Large numbers of yellow pick-
erel and perch are caught in
Ontario's lakes and rivers, They
are ,delicious broiled with a bar-
becue sauce, 'like this:
BARBECUED FILLETS
2 pounds perch or pickerel
fillets
34 teaspoon salt
% cup melted butter
2 tablespoons lemon juice
3d cup tomato ketchup
1 teaspoon Worcestershire
sauce
2 tablespoons minced onion
Vs teaspoon dry mustard
% teaspoon salt
Thaw fillets if frozen. Season
with t>z teaspoon salt. Place skin-
side down in a single layer on
a greased broiler rack. Combine
and heat remaining ingredients
listed to make a barbecue sauce.
Brush fillets well with the mix-
ture. Place under broiler, hav-
ing top of fish 2 to 3 inches
from source of heat. Broil 3 to 5
minutes, Baste again with sauce
but do not turn, Continue to
broil 3 to 5 minutes longer, or
until fish flakes easily on test-
ing with a fork, Cooking time
will vary with thickness of fil-
lets. Remove fillets carefully to
a heated platter and pour re-
maining hot sauce over them.
If desired, garnish With sprigs
of parsley. Makes 6 serving.
*
Cooked breaded fishery pro.
ducts; such as fillet portions and
fish sticks, find favour with On-
tario's busy homemakers, These
products become quite special
when complemented with a pi-
quant, sweet and sour sauce such
as the following:
PIQUANT PORTIONS
1 cup canned pineapple juice
tablespoons sugar
2 tablespoons vinegar
% teaspoon Salt
11/2 tablespoons cornstarch
Several years ago, an enter-
prising club group of homemak-
ers in Halifax undertook 'to run
a tea-room. When the subject of
menus came up for considera-
tion, it was decided to serve
bowls of fish chowder for lunch
on Fridays. Each member of the
committee-in-charge had a fa-
vourite recipe for this typically
Maritimes dish. Ideas were pool-
ed, tests were conducted, and the
following recipe emerged as the
overall favourite. Try it some-
time for lunch or supper. A big
steaming bowlful makes a nour-
ishing main course dish,
EAST COAST FISH CHOWDER
2 pounds haddock fillets
1/4. pound fat salt pfsrk
1 medium onion, chopped
3 cups sliced potatoes
2 cups water
1 quart fresh milk
14 cup evaporated milk
8 soda crackers, crushed
3 tablespoons butter
2 tablespoons chopped parsley
2 teaspoons salt
Pepper
Cut fish into bite-sized chunks.
Dice fat salt pork finely and fry
until crisp and brown, Remove
pork scraps from the pan, drain,
and reserve for a garnish. Fry
onion in hot fat until tender but
not browned. Add potatoes and.
water, Cook until the potatoes
are tender. Acid fish; simmer
gently for 5 to 10 minutes, or
until the chunks will flake,
showing they are cooked. In an-
other saucepan, combine milk,
crackers, butter, parsley, and
seasonings. Heat, but do not al-
low to boil. Combine with cook-
ed fish and potatoes. Blend well
and heat gently for a few mm-
utes longer, Serve sprinkled with
crisp, pork scraps. Makes 8
servings.
Note: The secret of success
With this recipe lies in the slow
cooking. Incidentally, if a whole
fish rather than fillets is avail-
able, it is an improvement to
simmer the head and bones of
the fish and use the strained
cooking broth in place of water.
Sprawled across the broad
surface of Ontario are many
lakes, rivers, and streams. Most
important of these from the
standpoint of the commercial
fishermen are the Great Lakes.
Oddly enough, Lake Erie, the
shallowest and second smallest
of the Great Lakes, produces
from 50 to 75 per cent of On-
tario's annual catch of fish and
contains more varieties than any
other body of water in the pro-
vince.
Within the past decade, an im-
portant Smelt fishery has been
developed on Lake Erie. A fa-
vourite way of cooking these
small fish is pan trying. Pried
tomatoes make a delightful •ac-
companiment.
SMELTPOMATO FRY
2 pounds smelt
1 egg; beaten
tabespoons inilit
teaspoon salt
1 Op dry bread crumbs;
cracker ctUhibs, Or flour
4 large tomatoes; sliced
1 teaspoon sugar
1 teaspoon Salt
2 tablespoons finely chopped
parsley
Thaw fish if frozen. Trine off
heads and belle, Clean and wash,
COMbind egg, Milk and salt. Dip
fish in egg tnikture and roll in.
ceurebs. Pan fry in fat which
is very hot but not emokihg,
When fish is brown on one side,
tarn carefully and brown Intl
Other tide. Drain Citi absorbent
paper. Remove to a heated plat-
ter, arid keep Warren
When fish are cooked, drain '
and clean frying pan. Reg all
Additional tablespoon or two of
fat in it. Sprinkle torxtiata elitte
Hoe would you like to have
a one-year's supply of full-e0erse
dientre and lunches on pour
kitchen shelves in ordinary
room temperature—dried foods
that Yen Could "reconstitute," in
to Mleettes simply by putting
them into water? These are corn-
leg. The new freeze-dried foods,
which, need no refrigeration, will
soon be seen in all food stores,
and in a most tempting variety:
single items like steaks, scram-
bled eggs, vegetables, as well as
full-course dinners.
A freeze-dried steak will look
almost like an ordinary steak,
but you will be surprised when
you take it in your hand. It will
be very light because all the
water except the last one per
cent will have been evaporated.
When you soak it in water, it
will change in a few minutes to
a regular steak, like the one
your neighbor bought at the
food market the same day. And
your family will probably not be
able to taste any difference,
Of course, dried foods were
already known in World War II,
but who liked them? A com-
pletely different process is now
employed. The food is first,
frozen, and then placed in cham-
bers with a high vacuum, All
air is taken out of the chamber
except the last 1/300. This low
pressure corresponds to the pres-
sure our astronauts find at a
height of 28 miles above the
earth. At this low pressure the
ice crystals in the frozen food
' will be "sublimated," disappear-
ing from the food. That means
that the ice crystals will be
changed directly to water vapor
without first going into the form
of liquid water, just as solid car-
bon dioxide (Dry Ice) will sub-
limate into carbon dioxide gas
without first becoming liquid.
If food is dried in the old-
fashioned way, without being
frozen first, the cell walls burst
and the taste will be inferior.
The new process keeps the cell
walls intact, and the taste is
fully comparable to that of froz-
en food. The great advantage is,
however, that freeze-dried food
needs no refrigeration, but can
be kept at ordinary room tem-
perature for years.
The packing must be light-
proof and airtight in order to
preserve the flavor, If a package
is broken, the food will begin to
absorb water from the air, and
in a short time it will begin to
decay. A lamination of alumin-
um and plastic foils is being
successfully used.
et all began in Denmark in the
'40's, when a Danish manufac-
turer of refrigeration units, Atlas,
Inc„ built a vacuum-drying plant
for Norwegian Pressfish, a com-
pany in. Aalesund, Norway, Al-
though this plant had no freez-
ing components, the product was
far better than what was known
among food technologists at that
time, and an official British
a. delegation, scouting Europe for
new food processes, declared that
this was the most important de-
velopment they had seen, They
contracted for a plant to be built
by Atlas, Inc., at the Experimen-
tal Factory of the British Minis-
try of Food in Aberdeen, writes
Jurgen Gabe in the Christian
Science Monitor.
Now the ball was rolling. The
research engineers at Atlas dis-
covered that freezing food before
it was vacuum-dried would solve
a great many problems that the
food industry had battled with
for years. Atlas continued to
improve the method under the
expert leadership of Dr. Ettrup
Petersen, who was invited last
year to lecture on freeze-drying
at a large industry-military
meeting in Chicago. Also other
manufacturers the world over
Mir MONEY-,,-turdpii4boutici lady trcivelers yJvle tourloe, lett,.
Oftd tStitti Metritikeiv,alla- acre delighted by the, quick &tide of
the eilectiresnle foeileirt eurrehey dispen ser in an airline's office
tit New York's Idjewtld Alt-part They could receive, far eXdrnple,
Bergtan fro after inserting ix .Five,cleilleie. bill by pushing`
the rigIlif button for the forelbri Marley. 0 holds five different'
' TABLE TALKS
ff elane Ateiseses