The Brussels Post, 1961-11-23, Page 2II
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DON'T GO, DAD—The tears of Eric Hendricks testify to how
tragic life can be when you're one year old. Eric is downright
distressed by the fact that his dad, James Lee Hendricks, a
Fort Worth architect, has been mobilized for duty with the
49th Armored Division, Even the privilege of playing with
dad's service boots is no comfort.
TABLE TALKS
Jam Arvive,ws.
Why. Beef Stew
At Big Ir19.1000
What would happen if some
farnotie hostelry, aceemmodating
art affluent convention, should
car ve a good beef stew at the
Ceremonial banquet? I occasion
ally get invited, to, some .such
event, and there is .a. eatneneas....
They bring on roast beef or
steak, lobsters, or some Spec* of
few', and a pattern persists, And
there have been, steaks when I'd
sooner have had A. good smoked
frankfurter with, a boiled. potato,
or a plain old platter of ham and
eggs-
To tell you the honest truth, as:
• distinguished from the truth M
.some publications, there are a let
of people in this world cooking
beef, poultry and fish who ought
to be asarned of themselves. The
Amid back in a frock, with a. tall.
chef's hat on, and they go ()oohs,
la-la at a fried eel as if cookery
is a mystic and occult freema-
sonry where only the elect may
enter, They have erected around.
the human appetite a great pose
Of special privilege. And they
have abused the public into
thinking no banquet of stature
can succeed without langouste en
flamleeati, with relish trays and
petits fours—or some such mar-
vel in the $10 range.
I'd like to see a beef stew come
marching in at one of these $100-
a-plate testimonials some. eve-
ning—an iconoclastic feed that
would put the perdrix att ch.ou
embonpoint back about 75 years,
and lift the spirits of the sub-
scribers into new heights of glad-
ness.
When you start a beef stew
make sure you can control the
heat, for stew means to boil.
*lowly, to seethe, and a stew is a
dish that is stewed. Then you
will need a good fry-pan or
,spider, a pot or kettle fit-for-the-
deed-you-have-to-do, and some
beef. The kind of beef you have
doesn't matter as much as some
people think,. If you chance to get
a rubbery old joint of bull-beef
from a veteran specimen who
LITTLE COLONEL—With the
enactment of martial law in
Pakistan, many mothers began
to dress their youngsters in
authentic-looking military out-
fits. This young lad in Lahore
eppeors to feel quite at home
in his officer's uniform and
even has baton,
spent his time In, iniquity and
hardship, you can still stew it
into a veritable rainbow 4t de.
light. You couldn't bake it. or
fry it, but you can stew it.
A beef stew is measured in end
results, not in basics. So when
you get this beef haltered and
thrown, you cut it into cubes
about an inch square, and you
fuss it around in amine brown, or
maple, sugar until it has become
congenial. tt wants to feel 'wel-
come in the household, looking
forward to a bright future.
Now you get the old spider
hot and you slobber lb a goodly
sum of bacon fat, or butter —
salt pork is good, too—or even
a patent subterfuge if you are
reduced to the non-poly-satur-
ated ideology, and when it be-
comes vocal you dump in the
meat. I don't want to convey the
idea that any of this is crudely
done, or handled haphazardly.
but I want to leave the impres-
sion that there's nothing hoity-
toity about it. either. Some peo-
ple chop trees, some paint signs,
same cook, It isn't like painting
Mona Lisa on the head of a pin.
So, just sear the beef, and when
it gets seared enough, stop sear-
ing it.
The pot in which you concoct
the stew must big enough so the
stew will stew. When company
comes unexpectedly you can
throw water in a soup and make
do, but once a stew is started
there can be no replenishment of
the moisture. A precise estimate
at the start is essential, and there
can be no deviation from time to
time.
Having the meat ready and the
pot hot, you now begin to erect
the stew amply. To anybody who
asks, "Yes, but how much do I
use of anything?" the only sen-
sible answer is, "How should I
know? You're making it!" On-
ions, for instance. A good stew
maker projects an ample esti-
mate, and then uses about four
times that number of onions. It
doesn't hurt a bit if you sluice
them through a bath of bacon
fat first, but, you don't have to.
Potatoes should be cubed. Dice
some carrots. Have a good yel-
low turnip—the white ones are
no good. Try some celery, may-
be a little cabbage. Toss in some
dry beans—kidneys work fine.
Use some green beans, too, and
some peas and a little corn, A
handful of barley. Just keep
building. Fool around with some
herbs and weeds if you want to.
There isn't much of anything
that will hold a stew back once
it gets started right,
Soon after this wonderful idea
gets going the house will have
an aroma and glow, and the
shingles may vibrate as if J. P.
Sousa was rehearsing in the attic.
A good beef stew is much more
effective advertising than lighted
space on a billboard. People who
never noticed you before will tip
their hats and smile. Cart and.
care will depart.
But let the fire play pianis-
simo, and set the cover slightly
ajar. You cannot hurry a :stew,
as you might char a steak or
brown a stuffed baked. Time is
the key ingredient, and an osmo-
tic symphony must be achieved.
If you want to leave it and go
across town to have your por-
trait painted, you may leave it
in full knowledge it will be there
when you get back. Ataevensong.
you can set it off and let it cool
all night, to be brought to sim-
mer again on the morrow, Dum-
plings may be inserted on the
home stretch, if you really love
your family, And I would like to
see a feed like that sometimes
when I go to a swanky banquet
and get stuck with other fare. By
John Gould in the Christian Sci-
ence Monitor.
Nothing is as gratifying to a
wile as to see a double chin on
her husband's old flame.
They Give Color And
Li ht to The Ocean
The pit.:*.lt,turt, "•,'(2an wan-
derers, are the largest of ail the
populations of the sea, and are
the basis of its economy; yet un-
til the middle of the last cen-
tury their significance had not
even begun to be recognized, As
we have already seen, the term
plankton. simply means "wan -
dering,'" but it now needs a more
exact. definition, The plants and
animals of the plankton are not
wanderers in the sense that a
migratig fish is a wanderer. The
fish, like the other larger 'ani-
mals of the sea, is a free swim-
mer, and can strike out its own
line through the water. But the
animals of the plankton are all
minute, many of them micro-
scopic. Such creatures do not
have organs of locomotion of
sufficient strength to make them
independent of :he major move-
ments of the sea; they are
doomed to drift helplessly at the
mercy of the great ocean cur-
rents.
The distribution of plankton
throughout the world ocean is
clearly defined. Some areas are
rich in life, , . Other areas
are almost barren. Moreover the
concentration of planktonic life
varies as much at different
depths as it does in horizontal
distribution, Each layer of the
sea has. its own population ac-
cording to the different speciali-
zation of the organisms inhabit-
ing it,
To a traveller on an ocean
liner the distribution of the sur-
face plankton will often be read-
ily apparent, even if he does not
know the cause of the phenom-
enon. One of the main indica-
tions, as we have seen, is the
colour of the water. Deep green
water indicates the presence of
plankton in large numbers. Blue,
on the other hand, is the colour
of the deserts of the sea, where
only very few drifting organisms
occur. Other shades may indi-
cate the presence of planktonic
populations containing a higher
proportion of this or that or-
ganism. . .
At night the presence of plank-
ton is indicated by the phenom-
enon we know as phosphores-
cence. This was for many cen-
turies regarded as one of the
great mysteries of the ocean. An
early, and quite erroneous, hy-
pothesis was that the sea stored
up the sun's light by day and
radiated it again at night; an-
other, equally inaccurate, was
proposed by the eminent scien-
tist Sir Robert Boyle (1627-91),
who ascribed the effect to fric-
tion between waves and the at-
mosphere, or between waves and
solid objects such as ships or
rocks. Benjamin Franklin re-
garded it as an electrical phe-
nomenon, until he found that sea
water lost its sparkle if kept for
some time in a container. It was
not until the second half of the
eighteenth century that phos-
phorescence was correctly ex-
plained for what it is: the nat-
ural radiation from a large num-
ber of minute sea organierns
equipped with luminescent cells.
—From "A Biography of the
Sea." by Richard Carrington,
A TASTE OF HIS OWN
MEDICINE
The doctor couldn't sleep One
night with the constant drip, drip,
drip from the bathroom. He
finally called his plumber. "Do
you knoW it's three in the morn,
ing?" said the plumber. "Yes, but
if you were skit you'd call me at
three." "That's right—a well, give
it two asprins and call me again
in four hours."
ISSUE 47 — 1061
Cool, crisp autumn weather
makes home cooks think about
barbecuing ribs in the back yard
and braising pork chops indoors
for dinner. A young woman of
my acquaintance asked me the
other day why all fresh pork
should be cooked "well done"
and what does "well done"
mean? •
It means that all the pink
colour of the meat has disappear-
ed and the meat has become a
Whiteish tan, and the meat juice
has become clear, It usually
means, too, that the meat has be-
come fork tender, and maximum
flavor attained. If you use a
thermometer, an internal tem-
perature of 185° F. or more
should be reached.
The popular cuts for braising
are loin and rib chops, tender-
loin and shoulder steaks, cutlets
and steaks from fresh hams, the
liver and the heart. And, this is
the way to cook these cuts;
Have skillet hot. Place chops
or steak in skillet and brown
well on both sides for 10-15 min-
utes. For cuts like chops with
their own fat, do not add fat. For
tenderloins, cutlets, liver, and
heart, add 1-2 tablespoons lard
to pan,
Season meat and add a small
amount of liquid—va to 1,e cup;
cover, turn heat, very low, and
cook for 35-40 minutes, depend -
ing on thickness of meat.
There are many varieties of
that simple method. You may
dip chop in flour or in egg and
dry crumbs before cooking, You
may finish the covered cooking
in a casserole in the oven, Or,
pour tomato sauce, tomato juice,
cream, Creole sauce, or canned
soup over meat after browning
and finish the cooking in the
oven, You may add browned
chops to a casserole of vege-
tables, such as scalloped potatoes
or sliced sweet potatoes, or to
apples, and finish cooking in the
oven. Or, have your chops cut
double thick. cut a pocket in
each, and stuff with a fruit or
bread dressing, then braise, in-
creasing time according to thick-
ness of the chops, writes Blanor
Richey Johnston in the Christian
Science Monitor,
To make gravy with braised
chops, remove meat and meas-
ure drippings. Add 2 tablespoons
flour for each 'a tablespoons fat
drippings, Blend well, then stir
in 1 cup cold water, milk, or
other liquid for each 2 table-
spoon flour. Stir until smooth
and thickened. For extra brown
gravy, brown flour in fat before
adding liquid.
Serve braised pork chops with
broiled apple rings—just sprin-
kle brown sugar over uteri un-
peeled apple rings,
,
dot with but-
ter, and broil, These are especial-
ly good with the following chops
cooked With apple juice,
Ai 1)LE klAVOltEll
tiOlt1t CLOPS
pork chops
2144 clips apple Met
11/2 teaspoons salt
4 entices Spaghetti
tablespoons brown Sugar
2 cups, , peas (Optional)
Brown pork olio ii In hea'
cllfel tainOlio ithoPI tom shit-
let and drain. Add apple juice to
drippings in skillet and season
with salt, Bring to boil. Slowly
add spaghetti to boiling juice.
Sprinkle with brown sugar. Re-
turn pork chops to skillet. Cover
and simmer slowly for 15-20
minutes. Add peas. Cover and
simmer until peas are tender,
Serve hot. Serves 4.
C
Try an orange sauce made with
frozen orange juice for a new,
zesty taste to your next dish of
pork chops.
SWEET 'N' PORK CHOPS
6 loin pork chops
6 cloves
1, teaspoon each, salt and pap-
rika
1 tablespoon brown sugar
teaspoon pepper
2 tablespoons shortening
1 6 oz, can frozen orange juice,
thawed and undiluted
la teaspoon cinnamon
Insert 1 clove in the center of
each pork chop, Blend salt, pep-
per, paprika and rub mixture
well into both sides of chops,
Melt shortening in heavy skillet
or Dutch oven and _when hot,
place chops in pan and brown on
both sides over medium heat.
(Do not crowd chops in pan; it
is better to brown 3 at a time.)
Combine thawed, undiluted or-
ange juice with brown sugar and
cinnamon and pour over chops,
Cover and simmer about 30 min-
utes or until tender. Serves 4-6,
e.t
These savory chops are cooked
with browned rice, Add a little
thyme for a distinct, new flavor,
'RAKED CHOPS WITH RICE
6 pork chops
2 tablespoons shortening
Ira teaspoons salt
nt. teaspoon 'pepper
1 cup uncooked rice
3! a cups chicken bouillon
si cup diced green pepper
cup diced onion
14 teaspoon thyme
Brown chops in shortening; re-
move chops from skillet and sea-
son with salt and pepper. If
chops are very fat, dip out part
of drippings, Add rice to drip-
pings; cook until brown, stirring
constantly. Add remaining in-
gredients, Pour into a 3-quart
casserole; place chops on top.
Bake at 850' F, for 1 hour.
Serves 6,
13e Sure You Poston
Those Seat-Beltsf.
People who travel regularly by
air are apt to become blase about
it. They regard air travel the
same as others regard a trip by
bus.
And therein lies the danger,
The warning, "Fasten your seat
belts," tends to be ignored by
some passengers,
They should obey this instruc-
tion at once and keep the belts
fastened until advised otherwise,
says the Ministry of Aviation.
Pointing out the dangers of
disobedience, in a survey of at-
eidents, the Ministry gives in-
tances of what cart happen to
passengers.
A Dakota flew into a storm
between 'Stornoway and tenbe-
ouia, In spite of the inatruCtionS,
wornati tinfaStened her lati
*trap, ITO head banged against
$Tthoir .0:,c.ritTiseh24t0
E!'• . .ics.e.-up.'f tea
his et.p , ;:AIA woe to them
who try to hint nay. In 19111,
the besirdLti ptrchant prince R.
Gordt.n SeH•tidge. taming him
bleelt-long 14inti,m .dtpa.,:tineht
store. batittci at manager:
"Where try tiwy air •
"At tea," he was told.
fnough.
"No most tkar barked Self-
ria&s.eo . l snore stuff!" said the man., a
•
ge
Last month, the Ford Motor
Co., Ltd., fell into the teapot
tempest when 100 fonndrymen of
the Dagenhent. (Essex) plant re-
fused to take, the:r Vulva" from
.company tea trolleys. "The tea
served up from company urns is.
not the sort of drink our lads
want," roared one of the 400 un-
officially striking workers, "We
prefer our own brew--sweet, hot,
and strong, and made in a
bucket. The firm has cut off our
hot-water supply:"
"Not su," said a. bland Ford
official, "The brewing of tea in
the factory has never been sanc-
tioned, A blind eye was turned
to it in the past." The two "tra-
ditional" ten-minute tea breaks
were cesting an estimated half
hour in production every clay,
and Ford started sending 98
stainless - steel tea trolleys
through the shops and produc-
tion lines. Ford held out for only
two clays; then by midweek, the
hot water was back, and the.
buckets, and the workmen, and
the 2,500 cars a day.
The English consumption of
tea is phenomenal. George Or-
well called tea "the EngliSh-
man's opium." In Hoboken, N.J.,
English-born Noble Fearnley
Hutchinson Fleming, chief tea
taster for the Lipton Tea Co.,
told a visitor last month: "The
English ,consume 10 pounds of
tea per person per 'annum. In
America, it's only six-tenths of a
pound. Or put it this way. In. the
U.K. they drink twice as much
tea per capita as Americans
drink tea, coffee, and soft drinks
combined. The U.K. taste is dif-
the cabin roof, resulting in a
fracture of the spine and scalp
laceration,
Over the Pyrenees, a Viscount
flew into thunder cloud. When
the aircraft pitched, a woman
who left her seat was thrown to
the floor, sustaining head injury
and a broken ankle. There were
number of less serious injuries.
Safety straps could also save
many lives and. prevent serious
injuries if they were more wide-
ly used by motorists.
Anent, too, They. eaittier
drink, with rouse hoft, Arnent,
Pens iikst pointier, brisker tea,.
which you get from hiph-erown
hushes. But our tea is in no way
inferior. The only thing is, you've.
got to I it, right, There's no-
thing wrong with It tea bag. But
Americans are nervous. They
yank the bag out too soon..
You've ..got to wait at least three
minutes. And you must use
enough. tea, We design a. tea bag
to make a cup of tea. But there
are a lot of .people who try to
got two cups out of one bag. That
just won't work!"
A self-styled 'hardened and
shameless tea drinker," Dr. Sam-
uel Johnson is supposed. to have
knocked off no fewer than eigh-
teen cups at a sitting, and Thom-
as De Quincey usually drank tee
front 8 in the evening straight
through to 4 in the morning,
But if quantity is the criterion,
one must turn to organizations,
It takes some 25 pounds of tea to
get out one clay's editions of Lord
Beaverbrook's Daily Express.
And, undoubtedly, the most fan-
tastic tea service will begin when
Shell Oil opens its 380 million,
`25-story skyscraper on the banks
of the Thames. Speedy conveyor
belts that might have been
dreamed up by Charlie Chaplin
for "Modern Times" will zip urns
of het tea to each floor-5,000
cups in eight minutes flat.
The hrew of the leaf is, indeed,
what Dean Swift called the stuff:
"Water bewitched."
LOOK LOOK —Making it fa
double-header, this London lad
imitates "M a ti Ida at the
Well," in St, Pancras' section.
SURVIVORS AHD 111)11»d — Survivors of hurricane Hattie make their woy pest ruined
buildings in street in Belize, British Honduras, gathering the few personat belonging*
they con find 'in a city to ravciged that officiols have decided to rebuild if fri another
kV:Ale:0 Wend 40 miles owoy.
Fashion Hint