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The Brussels Post, 1962-11-15, Page 3.r4A;14. s*, :,4 41 eta w.b.r.t•ne. can ter ya,"-L An Ce0- 51.4W • antique dealer wanciere thrOug;i, looking for ra bargain, but ea) tar the to kirist scourge has left barter day pretty much the way it has been for 30-odd years, and one regular observer thinks the mountain. Wen will keep it Mgt wey. "You van bet on it," he raid last month. "They'll be hew .w hen the anow's hip-deep to 'a l'-loot Inditta." — from .NEWSWEEN. Thpse. Rich. Cats Had To Pay .Taxe Yr ho :said .that eats are lucky .hc;111.1,,,, they never have to pay canes? They 40. Tne Illinois, Attorney-Genet el renntly ruled that lava well-fed cats in Chicago must, pay a total of $350 in inleritenee taxes on the $15,000 they were left by their owner, a woman who loved oil animals especially eats, no died last year. The tax assessment was reach- ed after lengthy consultation, wit h a veterinary surgeon of long experience about the life- span ef the city's large cat popu- lation. The eats had to he taxed on the amount of money they could be expected to receive in their lifetimes. This posed a problem. The veterindry surgeon put the aver- age life expectancy of a Chicago cat at ten years, but because of the "high income" level, these particular 'five cats' expectation of life was estimated at fourteen years. There were presumably purrs of satisfaction from four of the cats when it was announced that they had been assesse.d . for only $15 each because they are twelve years old. The much friskier fifth eat, aged rime; ' was 'assessed for $190. • Mitzi, a Californian cat, was much luckier, She had a legacy of $15,000, plus a palatial house, left her under the will of a woman whose estate was Myed at $500,000 in 1030. Mitzi. had no inheritance or any other tax to. pay. But she was eighteen years old and, however good the mousing might have been at the 'house,. she was too old 'to ,enjoy it. Still, she lived on for some time to .hold the title of "the world's wealthiest cat." Figures prove that cats profit more from their owners' wigs than do any other pets. Thig Oorwirto Poor-fplk0...Mcirketi They li up early every -Fri- day, trunks orgal urui tail gates down, outride the big livestoek market in Aeheville, N.C., for the weekly sv.'apping. Banged side by &(4 along tile oast book of the Frerieb Broad River, the mud.,eaked jalopies 'and battered pickups • make sorry looking showcases under the autumn splendor of maple and sycamore. But to the windburned mountain men who drive than: into tewn from 'the Blue Ridge and the. Great Smokier, the, ritual of swapping • a scarred chopping block for a chipped .gfindslone• has its attractions. Even by flea-market standards. the pickings are slim at an Ash- eville barter day. The. clutter in ene white panel truck one recent Friday included a Western sad- die, a metal cake mold, lour mantel clocks, a leather truss, and u black Lunch pail full of rusty screws, The merchandise may be as commonplace as a roll of chicken wire or as frivolous as a pair of roller skates; either way, its cash value will be small.. Still, among people almost un- touched by the affluent society, a pittance counts. "My wife and I draw $52 a month pension," said one old man to a visitor last week. "We just can't hardly get along on that, so we come down here to try to sell a little some- thing," The men in faded blue overalls. really come more for the swap- ping than the selling, though. Even if one hill dweller •decides not to barter his - pistol for an- other's rifle ("If you was to hit a squirrel with that old thing, you'd just make him scratch"), the rub of wits in bargaining brings a little warmth to a lonely existence that new roads and automobiles have done -little to change. The trading talk is pun- gent but good-humored. "What you take for that .32??" asks a would-be buyer, pointing to a pistol.. "I'll give you a ten- dollar bill for hit," .• "I guess you would, son," re- plies an old man with thiCk glasses and a hearing air. "But I got to git more: My blood ves- sels busted and I've got 67 stitches up my stomach and across my heart." Swapping day in Asheville is apt to attract more than talkers and traders.. Often a red-faced, fundamentalist preacher will rise up to exhort the mountain men, and not long ago they were wooed by the district's Republia can candidate a'o r Congress. ("Well, feller," one constitutent LONGSHOT — Despite prohibitive odds, C. Bautista, left, J Kennedy, center, and Fidel Castro all found themselves in the same Navy cook's school in San Diego, Calif. ."aritoin is Independent " - 1,44 .eveitiN days of World War 'II, when Sir Winston Churchill used to conic to the Microphone- and electrify the British public with ,speeehee that recalled the 'tremendous pro-. nounceeneats of Demosthenes or Berke, are long since past, Rar- ely does a prime minister today come either to the microphone or the television screens. and . when he does, it is not, either in fact or As an orator, the same prime minister. Harold Mama- len has .net Sir Winston's rotund eloquence, no do circumstances of the time justify the earne brand of fiery speech, Nevertheless, to a theatre critic edueated as a historian, famil- jar (more or less) with the rise and fall of empires and the de- Velopment of constitutions, Mr. Macmillan's recent television talk on the attitude toward the Com- monwealth and the Common Market of her Majesty's govern- ment (not, by the way, Mr. Mae- militarise government, but Her Majesty's) had one moment of high drama. Mr, MacMillan has always been a googly type of speaker. That is, his method of delivery, does not reveal the kind of ball he is send- ing .down. This is one of. the sec- rets of his very successful public career, for it leads his opponents perpetually to underestimate him, until they see their wickets spread-eagled. But in the past few months the view has been widely dis- sem'nated- that Mr, Macmillan. has really become tired, as dis- tinet from merely looking so • bored with everything that you, expect hie) to fall asleep at any moment. It was therefore a sur- prise to find that, in a telecast immediately following a gruel- ing week with the • Common- wealth prime ministers, Mr.-Mac- millan appeared more nearly awake than I have seen him for years. With any knowledge of imperial history one realized with something of a shock that he was very wide awake indeed. He expounded clearly and well, as any man who has taken a first in. Greats was bound to be able to do, why the British Govern- ment thinks it essential that the country should enter the Cowmen Market. But the epoch-making pant of his speech was not here, Nor was it ha his account of how much he had done to safeguard the interests of the Common- wealth, . Aill this was easy! stuff to a man whose mind. was in his youth • trained us logically as was the Prime. Minister's, The sensation- al thing, whiob„ may well' in time to come rank with Patrick .ffergrfs„ "If that be treason, let them make the most of it," as marking a watershed in history,. was spoken with a .light smile, almost a roguish smile as if at were a joke, What Kr. Macmillan said was merely that it was the British People who would deride wheth- er they would enter the Com- mon Market or stay out: "If it comes to that, he edded, in the tone of a conversational after- thought, "we are independent, too." Mr. Macmillan • made it a throwaway line, a casual obser- vation, an understatement, hard- ly noticed by those who did not understand it, but sensational to those who did. It was the meth- od of Stanley's, "Dr, Livingstone, I presume," brought to the fete of nations, It was, in fact, • for many parts of the world, though they may not have recognized it, the "moment of truth." . • commonwealth is. Essentially ,di 4 erent from an empire. If it were net, there would have been no point in dissolving the ern- .. pireiln political theory, and larg- ely.en practice, an imperial pow- er, in return for the benefits it derives from its subject peoples, is required at all .costs, even to its own detriment, to defend the interests of those subjects, writes Harold Hobson in the Christian Science Monitor. It is like a father,. who is ex- pected to sacrifice himself for his children. When the children leave home they are liberated, 'But the father is liberated too, The father wilt' continue to care what be- comes of his children, to make all reasonable effort for their good. But he is no longer respon- sible for them, For the first time sine they were born, he is, in Mr. Macmillan's studiously unde- monstrative phrase independent. The reason the British aristo- cracy has lasted, where others. have perished, is simply that it has managed to perceive the ac- a tualities of existence while let-. ting go the appearances, Insofar as the Rouen's present govern- ment, being Conservative, repre- sents, with all proper qualifica- tions, the aristocratic tradition in British life, it has in the per- son of the.Prime.Minister recog- nized the realities of .politics to- day insofar as they concern Bri- tain, the first time since the Battle of Plaseey, Britain has practically 'ceased to be an im-, perial power; but, also for the first time, it Inas itself became in- dependent. It can play a part in the reviVal of the glory of a Europe whose eclipse in the pre- sent century has been one' of the 'world's greatest misfortunes. As a citizen the Prime. Minister went a long way toward peiesesads Mg me; and as a dramatic critic I Marvell at his skill in chystaaliz- ing a vast movement of history into a .phease so deceptively and Offhandeday tremendous. INFANT ENGINEER — Greg Ayers, 2, was just trying to experiment in his muddy world, when mom "stamped her disapproval on the mess. What Do You Know About WEST AFRICA? Q. -51;z1z5m a linger bowl is part of-a formal dinner, does one put both hands into the bowl at the same time? A. Never. Dip just the FIN- GERS of one hand into the bowl at a time, vinced that in Paris the presence of Americans was a sign of a bunco joint." Between Meals He Writes—And Charms A, J. Liebling likes the wine, women, and food of Paris, and he writes about them with the kind of gusto that H. L. Meneken lav- ished on beer and Baltimore. The son of a furrier from Far Rock- away, Liebling began to learn his Parisian delights while a stu- dent at the Sorbonne in 1926-27. "Between Meals" recently pub- lished is a string of essays (most- ly from The New Yorker) hark- ing back to those extracurricular hours. When he was a boy, Liebling's pantheon included Napoleon, Washington, Enrico Caruso — and Lillian Russell, "a butter- scotch sundae of a woman, as beautiful as a tulip of beer with a high white collar . , Her con- tours did not encourage fasting among her imitators. In build- ing up a similar opulence, I sup- pose, a younger woman develop- ed eating habits that were hard to curb after she reached the target figure." Liebling himself is careless Of weight, and dis- dainful of French doctors who have switched the national em- phasis from lovely gluttony to the human liver. "The liver," he remarks blackly, "was the seat of the Maginot mentality," In fact, what with doctors, diets, the decline of apprentice chefs, and the whole modern speed and restlessness, he says that the great French eating traditions have been going to hell ever since World War I. Liebling gives a farcical ac- count of a - local rowing club which tried to mix oarsmanship with appetite, and of his own early attempts to commingle boxing, eating, drinking, and Staying up late. He observes: "I had not yet heard the great Sant Langford say: 'You can sweat out beer and you can sweat out whisky, but you can't sweat out women'." The book reaches a nostalgic peak in its description of a truly great Paris restaurant, a long- vanished resort called Mailla- buau's, where Liebling took his father, a man who cared about quality. The restaurant was so modestly situated as to seem al Most surreptitious, arid Liebling's mother and sister were afraid that there would be no great dis- play ,of fashion. But his father noted that the men customers "for the most part showed tre- mendous devantures '(bay win- dows), which they balanced on their knees, with difficulty as' they ate . The women were shaped like deinijohns and de- canters, and they drank wine from glasses that must have re- minded Father happily of beer schooners on the Bowery, in 1890. 'I don't see a single Ameri- can' he said. He was a patriotic man at home, but he was con- BONE TO PICK — Pierre, the toy French poodle, invited the neighborhood "fence' to a, surprise feast after his owner', Mr. and Mrs. Robert Nelson brought this giant dinner home to him from a barbecue. By so doing you will save wash- ing an extra bowl afterwards, GOLDEN CLAM BAKE 1 can (10 ounces) clams 3 eggs, beaten 1 can (10 ounces) cream style corn 1 tablespoon chopped onion 2 tablespoons chopped pimiento IA teaspoon salt Dash pepper Combine clams and clam li- quor with other ingredients list- ed in a 1-quart . casserole. Should a $inghtsandinesS be op;served in thee clams, , before.-adding the other ingredients, strain the li- quor through4,Several layers,of fine cheesecloth and rinse he clams under- cold: water. Mix all - ingredients thortiughly. Bake in a moderate. oven, 350°F., for 1 hoine d'aintil puffed and firm in the center.:-Makei 4 servings. * A big party 'Casserole, is one of the most dependable and easily served buffet _dishes:. It can be prepared welain advance of serv- ing thrie:bakes with :.little atten- tion .frem, the cookf, and stays piping hot, in its: oaFetseiner until the guestseare readesf4aseConds. A new casserole .e,eis type combines lobstaitameWin a deli cate elrondue Celestine type of dish.l The recipe, won eectendpes inai'aee4tegory in a nation-wide recipe contest, is quite simple and all of the in- gredients are easy to obtain. PARTY LOBSTER STRATA 1 pound cooked or calmed lobster meat 10 slices White bread crusts removed 34 cup mayonnaise 1 small onion, finely chopped 1 medium green pepper, finely diced 1 cap finely chopped celery 4 eggs, beaten cups milk 1 can (10 ounces) condensed cream of mushroom soup ctipS (1/4 pound) grated Cheddar cheese Paprika Chop lobster meat into bite- Sized chunks, Dice half the bread slices and place in the bot- tom of a greased 3-quart casse- role, Combine lobster, mayon- naise, oni ,m, green pepper, and celery, Spread over bread. Cover with remaining bread slices. Combine eggs and milk. Pour over contents of casserole. Cover and chili for at least 30 minutes, Bake in an oven at 325'F. for 20 minutes.. Thoroughly combine, Mushroom soup and cheese. Spread over partially cooked casserole. Sprinkle with paprika. Continue to bake at 325! P. foi- l. hour, Makes 8 to 10 servings. • •wum • BA Me NDA MAMFE Is it verinissible to eat the skin et a baked potate, end also the parsley its6it as a garnish? A. If you enjoy these items, it is perfect' proper to eat them. FILL THEA?:,trpS — Sitting pretty with four of a kind` is Si.gyre a Broddwdy dancer. Heliti, 109 lidt..6idke a toast lire "Centime," her French poodle, and het four new Offspring,, CHAPEAUX O w L'EAU Latto butthing caps ShbWh ih 'New York Wede heavy ditguites none the less are designed to keep hair dry. Rubber simulated-straw creatitkii tor), comes with a itititchind beach tote. The fancy, frilly bonnet, left is really a MOO seaworthy rubber bathing cop, Water wig, right), will make a big splash at winter resorts. it's both 'a gtamarous blond wit and o protector.. ISSlat 46 196t AFRIC 4 TABLE TALKS When it comes to holding food costs in line, it's hard to beat a casserole made from plentiful, low cost' foods. A good example, guaranteed to simplify an even- ing meal, is Funcly Shore Casser- ole made from Canadian sar- dines, cheese and potatoes. Canadian sardines are small, silvery fish of the herring family, caught principally in the Passa- maquoddy area of the Bay of Fundy and canned in New Bruns- wick cn the bay', eaea.-a e en shore, In Fundy Shore Casserole they contribute high quality pro- tein coupled with delicious fla- vour. FUNDY SHORE CASSEROLE 3 cans (314 ounces each) Cana- dian sardines 2 tablespoons chopped onion 2 tablespoons melted fat or oil 2 tablespoons flour 1 teaspoon salt Dash pepper 2 cups milk 1 cup grated nippy Cheddar Cheese 2 teaspoons Worcestershire sauce 5 cups sliced cooked potaoes Drain sardines. Reserve 6 whole sardines for a top garnish. Cook onion in fat until tender. Blend in flour and seasonings. Add milk gradually. Cook until smooth and thickened, stirring constantly. Add cheese and Wor- cestershire sauce; stir until cheese melts. Arrange half the potatoes, the sardines (broken or not, as desired), and the remain- ing potatoes in layers in a well- greased, 2-quart casserole. Cov- er with the cheese sauce. Garnish with the 6 sardines. Bake in a moderate oven, 350°F., for 25 to 30 minutes, or until thoroughly heated. Makes 6 servings. * • ' '• Take a chill breeze from the north, add a flurry of snow with a sudden drop in temperature, and the prediction on the home front is for sharpened appetites. A hearty, satisfying dish such as Salmon Shepherd's Pie is indi- cated. For this dish, canned salmen is combined with hard-cooked eggs and chopped celery in a creamy sauce, then topped with fluffy, hot, mashed potatoes and baked until the potatoes are lightly browned. A canny sug- gestion regarding it is that it be made with the modestly priced, Pink variety of canned salmon. In some years, such as' the pre- sent one; more Pink salmon is canned than any other single salmon variety. Moreover, Pink salmon is an especially good choice for a casserole dish. • SALMON SHEPHERD'S PIE 1 can (1534-ounces) canned sal- mon 3 tablespoons butter or other fat 1 cup chopped: celery .14 cup flour 2 cups liquid (salmon liquid plus milk) ?/..i teaspoon salt Dash pepper 2 hard-coOked eggs, chopped 2 to 3 cups mashed potatoeS bite-sized chunks. Crush the bite-sized chunks. Chrush the heat-softened bone with a fork and add to the fish. Save salmon liquid' and add milk to make 2 cups liquid, Melt butter, Add cel- ery and cook until tender. Blend in flour. Add liquid gradually and cook until thickened, stirring Constantly, Stet in' seasonings, eggs, and salmon. Pour into a greased 11/2 -quart casserole, Top with seasoned, mashed potatoes, moistened and whipped to easy spreading consistency. flake he a Lot oven, 425°F., for 25 minutes, or until lightly browned. Makes 6 servings. * 4 * If you are looking fora dish to help dispel' the gloom of a chill`, gray day, try a clam bake, An easy-fik he which comes from the oven proudly puffed and golden is Made from dams, sweet Corn, and eggs,'color ac- cented with a little fire cracker' red pimiento. The completed dish is. :fairly low in calories but filled with geed flavotit. here's a time-saving tip. When Making it, stir the ingredients right into the greased casserole, Our neighbour says the femin- ine touch is just an out-stretch- ed hand on a payday evening.