The Brussels Post, 1962-12-06, Page 7fi
good midwife arriving on the
• scene would immediately make.
sure that all doors were unlock-
ed gild all knots leosened, This
was suPPOsed to eate labour
pains, and ensure safe arrival.
Sounds strange in these days
of space rockets, doesn't it.?
But le suppose a little Of the
mystuies will .always be pre-
served b cause it adds a bit or
spice to lite. And traditiort dies
hard.
stead of ••a glossy sheen, Add MA,'
meats (broken P.110.4 Ambeo).a.n0
.Pour into shallow pans and
cool slightly, then ;tit into Mall
squares, a.•
A IMIGK'X'AJIXX-FIRM
stoart$.. unsweetened pineaPf40 juice.
.of 8 lemons
;Nice of 8 moot*,
,l rice of 3 limes • •
2 cups anger
1 cup mint leaves.
4 quarts dry ginger .alt
2 quarts, plain soda water
1 pint strawberries, quartered
Combine fruit juices, -sugar.,
and mint leaves; chill. theroughs
ly. Just before serving, add gins
ger ale, soda water, and straw-
berries; pour over large cake of
ice in punch bowl. Float thin
slices of lemon and lime. Serves
25.
CRUNCHY BACON our IMP
Soften one half cup cream
cheeae. Add 2 tsps, Ketchup, 1
tsp. prepared mustard, te tsp,
ground ginger, 1/4 cup commer-
cial sour cream and 1/2 cup crispe
• ly cooked chopped bacon. Yield
— one cup,
HEAD COOK — One of these West Berliners will be "head"
cook when he crosses the finish line. All cooks in the race
took time out from kitchen duties to don tall white hats
and take part in the Grand Prix of "Cooks Club of 1841."
tow tab.y Peon' s.
Mule .Be Dangerous.
Huw• many mothers give .a
thought t) the air breathed by
their children, as they push them
about in prams?
Almost all are probably quite.
happy to be outdoots, taking ex-
ercise themselves and giving
their babies some fresh air, But
according to experiments carried
out by a medical research team
in Hungary, the degree of fresh
air, obtained by babies depends
fundamentally on the height of
the -pram's floor above ground,
Doctors, as a result, condemner
low-level prams as suitable baby
carriers in busy • urban areas.
Babies thus transported, .they
say, absorb unfair and perhaps-
dangerous concentrations of die-
sel and gasoline fumes in their
delicate lungs,
Altogether, it was found that
babies wheeled around in fash-
ionable low prarnes , breathed in
twenty percent more carbon
monoxide and street dust than
those -lying in high prams. I
4
SEINE SCENE—French movie
star FranC'e Anglade suns her-
self on the banks of river Seine
in Paris, France. LIABLE TM KS
Ja-m. AiviveNs, Modern Etiensette
By Anne Ashley
O. Is it the duty of the bride-
elect to buy the dresses and ac-
cessories for her bridesmaids?
A, No. It is her duty to select
the designs and material, but the
attendants must pay for their
own outfits.
Svrcp:y Under
Ex ft-come Pressure
Over the last decade, elaborate
heart-Lune mechineS have helped
surgeons save scores of lives by
taking over the patient's eirealas
Hon while his heart is stopped
for repairs. But these steel and
plastic maehines may hinder the
surgeon's efforts by damaging
blood cells, An ingenious estoeris
mental step toward solving this
problem has now been taken by
Dr, fete Boerema of the Univer-
sity of Anseterdam'a Wilbelmina
Clinic.
The 60-year-old Dutch surgeon
has built a complete 14s by 20-
foot operating room within a
compression tank, designed to
raise the air pressure inside to
45 pounds per square inch—three
times normal atmospheric pres-
sure. The object, Dr. Boerema
said last month, is to saturate the
patient's blood stream and tis-
sues with oxygen "so that the
-cells have a much higher reserve
of oxygen than they normally
have," According to a law of
physics well known to the bot-
tlers of carbonated beverages, the
amount of gas dissolved in liquid
goes up as pressure increases.
Thus, if a patient breathes pure
oxygen while under 45 pounds
of pressure, the amount of oxy-
gen in his blood plasma and tis-
sue fluids is increased fifteen
times.
How could drenching the blood
with oxygen under pressure
help? For one thing, the 6 to 8
pints of fresh blood needed to
"prime" the heart-lung machine
might be sharply, reduced, Fur-
thermore, oxygen-rich blood
might not have to be pumped as
fast, meaning less wear on the
red blood cells, and less anonitor-
ing by operating room lochs
nicians.
In a typical operation, the tall,
bespectacled surgeon and his as-
sistants enter the operating room
through an air lock. An engtneer,
peering through a thick glass
porthole, controls the pressure
while another assistant outside
hands instruments and drugs
through a second air lock. Until
the surgeons' chest muscles ad-
just to the increased pressure,
their voices have the tinny qual-
ity of a Donald Duck sound track.
When the operation ends, the en-
gineer carefully regulates de-
compression to prevent "bends."
Dr. Boerema is slightly disap-
pointed in one aspect of his high-
pressure operating room: Only
half of the surgeons and anes-
thesiologists on the hospital staff
can perform there comfortably.
Like many airplane passengers
the others habitually develop
revere pains in their ears and
sinuses with the change in pres-
sure. —From NEWSWEEK
"I certainly hope it doesn't
rain", said the lady kangaroo.
"I hate it when the children have
to play inside!"
WHAT'S NEW? Frank E.
Armstrong has received a pot-
ent on a square cooking spoon
that fits a round pan. When
you stir a sauce or soup, the
flat edges swipe clean along
the bottom and edges of the
pan, preventing burning of
food,
Superstitions About
Love And Marriage
Mystery, superstition and re.
mance — they have always held
a strange but none the less real
fascination for most women.
Take the subject of horoscopes.
They appear regularly in news.,
Papers and Magazines. See how
often neighbours bring them dis-
creetly into conversation. And
watch how frequently many peo-
ple turn first of all to the horo-
scope pages.
in ancient times It was widely
believed that a child's life, char-
acter and personality were influ-
enced by the exact hour and day
of the week of his or her birth.
Engagement rings and wed-
dings have been wrapped in leg-
end and superstition since early
days.
The idea of wearing a ring on
the third finger of the left hand
originated when it was thought
that a nerve or an artery went
straight from there to the heart!
Today, of course, it is still al-
ways considered very unlucky to
lose an engagement ring or to
rnisley or remove a wedding ring,
There are so many ways in
which a bride may tempt her
luck—seeing the groom on her
wedding day before the cere-
mony, for example. She is sup-
posed, too never to wear the
complete bridal outfit, until the
clay,
Some professional dressmakers
still consider it inadvisable to
make their own wedding dresses!
No bride is supposed to see
herself in a mirror fully dressed
as for the day, except when she
is on the point of leaving for the
church. Even then, it is thought
wiser not to put on gloves.
According to superstition, she
must wear orange blossom to en-
sure her marriage is not child-
less, and be careful about the
flowers she carries. Lilies are
the preference, while lilac, lilies
of the valley and primroses are
sometimes considered unlucky.
She will have an especially
bright future if the household
cat sneezes on her wedding morn-
ing, Then she should leave her
home by the front door, stepping
across the threshold deliberately
with her right foot first, writes
Marienne Wilson in "Tit-Bits",
She will be fortunate if she is
wearing white, silver, blue, pink
or gold, and if the sun shines on
her, if she meets a sooty sweep
in full regalia, or sees a rainbow.
And more so if she looks acci-
dentally in a mirror with her
husband after the ceremony.
The cutting of the -wedding
cake, too, has much tradition
about it. The bride cuts the first
piece, as a sign that no one can
cut into her happiness. "Unmar-
ried girls are supposed to keep a
piece of cake to pop under their
pillows so that they can dream
of their future partners. The
bride is also advised to keep a
portion so that her husband will
always remain faithful.
That old shoe which is usually
tied to the back of the car as the
pair drive off, isn't a superstition
at all, but merely symbolic that
authority has been transferred
from father to husband.
When the groom carries the
bride over the threshold of the
new home, he is obeying an an-
cient superstition for her safety
—for it was once thought that
spirits lingered in doorways.
Childbirth, in the dim past,
was fraught with superstition, A
What Do You Know
About
WEST AFRICA?
MILES
• Karat • toMIE
easeasetattsa;:teasesesse.......
Getting Back At
The Book Banners
"Me Tarzan. You Jane."
This dialogue scarcely seems
likely to arouse the passions of
anyone except a grammatical
stickler, Nevertheless, in Dow-
ney, Calif,, not long ago, there
was a report that the Edgar Rice
Burroughs jungle books were to
be banished from an elementary-
school library. Local vigilantes,
it was rumored, thought the se-
ries immoral because Tarzan and
Jane were never married.
Tarzan and Jane, who were
later shown to be as legally wed
as Ma and Pa Kettle, stayed on
the library shelves in Downey,
but in other communities, ban-
the-book campaigns in the U.S.,
of course, dates back to the Puri-
tans, and the spirit of Cotton.
Mather is still very much alive.
Recently, for example, fifteen
parents in Pontiac, Mich., object-
ed to the "pornography" in "The.
Good Earth," "Drums Along the
'Mohawk," and "The Scarlet Let-
ter." In a half-dozen commun-
ities, J. D. Salinger's Holden
Caulfield was accused of impair-
ing the morals of his fellow min-
ors. In Texas, one member of the
John Birch Society admitted that
while she "hadn't read Plato in a
long time," she felt his ideas on
communal living were one reason
"why we have so many sex
maniacs,"
In the main, victims of this li-
terary vigilantism have been
school librarians and English
teachers. Last month, the teach-
ers struck back. The counter-
attack came with the publication
by the National Council of Teach-
ers of English of a pamphlet
called "The Students' Right to
React" The 77,500 - member
NCTE declared;
"The right of any individual
to read is basic to democratic
society , . Censorship of books
can leave American students
with an inadequate grasp of the
values and ideals of their culture
. „ Partly because of censor-
ship or the fear of censorship,
many important American writ-
ers are inadequately represented
in the public secondary schools
and many are represented not by
their best work but by their
safest."
Because the best of Hawth-
orne, Thoreau, Whitman, Twain,
Hemingway, and Faulkner is
frequently banned from the class-
room, English teachers, says the
NCTE, "are left with a small
group of 'nice' books that fail to
excite students, emotionally or
intellectually." T h c pamphlet
blames much of this on commit-
tees "appointed by national and
local organizations to pore over"
schoolbooks. The NCTE tactfully '
omits names, but it is no secret
that the John Birch Society, the
Daughters of the American Rev-
olution, and the American Le-
gion, among others, have been
combing through schoolbooks in
search of sin, sex, and sedition.
How can English teachers deal
with the book-banners?
The NCTE suggests that teach-
ers should enlist public support
in favor of the right to read, "No
community," says the pamphlet,
"is too small to have a group of
enlightened people, often college-
educated but not necessarily so,
who have gravitated together
because of mutual interests ,
Only if informed groups, within
the profession end without, unite
in resisting unfair pressures can
school prograllia in literature do
what they ought to do, to 'Waits-
halt intact our cultural heritage
Shortage Of Cooks
Getting Worse
The soup is a tepid, watery
mixture in which a few vege-
tables julienne float limply, The
fancy French name for the en-
tree—the chef's specialty—turns
out to disguise a chicken breast
covered with pineapple and
melted cheese, The dessert is
leeches flambees, but when it
appears it is only sponge cake
topped by a canned peach .half
and accompanied by a jigger of
gin. "We have no brandy in the
kitchen," the waiter explains.
"Bat we understand that ,gin
makes a pretty good fire."
t This dinner, with variations, is
served up nightly in a dismay-
ingly large number of 'good"—
and expensive — American res-
taurants. A n d, unless more
young men are trained soon in
the art of good cookery, it may
become the gourmet staple in all
but a few rare places.
Already the shortage of chefs
trained in the subtleties of great
cuisine, from food preparation to
menu planning; "' has become
acute. Master chefs like Clement
Grangier, 57, of New York's Le
Pavillon, Martin Manzonetta, 63,
of Boston's renowned' old Locke
Ober Restaurant, and Jahn
Daigle, 54, of Antoine's in New
Orleans will be retiring in a few
years. Good chefs will then be
as scarce as whooping cranes.
A definitive study made in 1955•
for Stotler hotels warned that
18,000 cooks and bakers and 400
professional chefs would be need-
ed each year in the U.S. just to
replace the men who die and re-
tire. The figure doesn't take into
account the inroads of new res-
taurants. Manhattan's newest
hotel, the Americana, for ex-
ample, had to raid rival kitchens
for its 197 cooks. Indeed, for
years piracy has been the indus-
try's only reaction to the chef
shortage, But now, in several
U.S. cities, more imaginative ap-
proaches are being tried:
In. New York, the chefs' union
and the Restaurant League an-
nounced plans fora new appren-
ticeship program. By paying
dishwashers and other unskilled
workers to attend classes and
take on-the-job training in the
culinary arts, the program aims
at turning out 200 skilled cooks
within two years.
In Boston, 25 cooks are enroll-
ed in a two-semester course in
haute cuisine, started last month
by a group of Boston chefs and
their employers.
With an eye to its own indivi-
dual needs, Brennen's restaurant
in New Orleans has decided to
pay two young Americans to
serve apprenticeships in Paris
restaurants. If they are working
at Brennan's ten years from now,
they need_ not pay back the
money laid out for their main-
tenance.
For years, of course, most of
the great chefs in the U,S. have
been Europeans, who started as
apprentices at around,the age of
15 and worked for fifteen years
before they donned the chef's
stiff white toque, But now Eti-
rope's restaurants are having a
boom and even the Italian,s, who
used to emigrate to Switzerland
and Germany for work, are be-
ing encouraged to stay home to
cook, Americans, who consider
cooking a menial job, are avoid-
ing the craft.
Despite this, Ernest Lanker, the
53-year-old Swiss chef at San
Francisco's- Red Knight. is not at
all pessimistic abouts the future
of American cuisine. "Cooking
has beams: more efficient than
It was 30 or 40 years ago," he
points out, "With technology, it
may be that not as Many cooks
and chefs will be necessary, Lots
of old-timers say the kids can't
do it any more, but old-timers
tlways talk that way."
A bargain lit t1tc shops today
fs anything that testa tio Mere
titan it is Worth,
Spread filling evenly over
dough which you have rolled.
Sprinkle 3/4 cup broken nut
meats and 1 tablespoon lemon
juice over filling. Roll out re-
maining duogh and cover filling
(pierce this before putting it on).
Join crusts securely. Bake as you
would a fruit pie, about 400°F
for 40 to 45 minutes, Cool well
before cutting into squares. Keep
in a cool place, and squares will
keep for weeks if separated into
layers with waxed paper be-
tween. *
"It takes two people working
together to make this candy—but
it's delicious and keeps that way
indefinitely," writes Mrs. Robert
W, Clark, who sent this recipe:
AUNT BILL'S CANDY
3 pints sugar
1 pint whole milk, or cream,
if you prefer '
14 pound butter
tee teaspoon soda
2 pounds pecans
1 teaspoon vanilla
Pour 1 pint of the sugar into
a heavy iron skillet and place
over low fire. Stir with a wooden
spoon and keep the sugar mov-
ing so that it will not scorch, It
will take almost half an hour to
completely melt this sugar, and
no time at all to let it smoke or
cook so fast that it turns dark.
It should be about the color of
light brown sugar syrup.
When you have started this
sugar melting in the skillet, pour
the remaining 2 pints of sugar,
together with the milk or cream,
into a cleep,heavy kettle and set
it over a low fire to cook slowly
while the other sugar is melting,
When the sugar in the skillet is
melted, pour it slowly into the
kettle of boiling milk and sugar,
keeping it at low heat and stir-
ring constantly, The secret of
mixing these ingredients is to
pour a very fine stream no larg-
er than a knitting needle and to
stir across the bottom of the
kettle all the time. Continue
cooking and stirring until the
mixture forms a firm ball when
dropped into cold water. Then,
turn out fire and add soda im-
mediately, stirring vigorously un-
til it foams up. Next, add butter,
allowing it to melt as you 'stir.
Set mixtures off the stove or in
a cool place, but not outdoors,
for about 10 minutes, then add
vanilla and begin beating. Still
using the wooden spoon, beat un-
til mixture is thick and heavy
and has a dull appearance in-
If you didn't get your fruit
cake made early so that it is
"ripening" for the holidays, here
is one that doesn't have to wait
to be good. "This makes a moist,
tasty fruit cake, quick to fix; it
may be, used at once," writes
Mn.s Wilifred Borderud,
EMERGENCY FRUIT C ^ seE
'1 cup sugar
1/2 cup shortening
114 cups thick apple sae
2 eggs, beaten
2 cups sifted flour '
2 teaspoons soda
ta teaspoon each, cloves a 'Id
cinnamon
1 cup chopped nuts
1 cup raisins
1 pound mixed candied fruits
Cream shortening and sugar;
add beaten eggs, then apple
sauce. Add sifted dry ingredi-
ents, then nuts and fruits. Bake.
in greased, floured large-size
bread pan for 1 hour at 375° F.
4
Would you like to have some
Brambles for Christmas? Mrs.
Henry Goerger writes to the
Christian Science Monitor. "I
used to lunch at Schrafft's in
Boston when they had Brambles,
and when I returned to Pennsy-
lvania, I tried to make this delec-
table pastry, After many tries,
I arrived at the following recipe.
The filling may be prepared the
day before, or at least earlier in
the same day,"
BRAMBLES OR FRUIT-NUT
SQUARES PASTRY
3 cups flour
1 cup vegetable shortening
2 tablespoons sugar
t/t teaspoon salt
Sufficient cold water to make
dough easy to handle—about 6
tablespoons.
Mix flour, Sugar, and salt; cut
in. shortening. Then mix in water,
using only enough-so that parti-
cles will hold together when
pressed with fingers, Divide in 2
parts. Roll out 1/2 for the lower
crust. You'll need a pan about
10X6x11/2 inches.
FILLING
1 cup prune pulp (make from
about 20 large. prunes)
cup sugar
1 cup raisins
4 tablespoons flour
1 cup prune liquid.
Combine sugar and flour, then
combine with all the other ingre-
dients. Bring to boil over low
heat and simmer for a few min-
uteS until mixture is of spread-
ing consistency; cool.
SLUMBER SCENE --'Great-grandmothet would never tecoei
litre tilt)clerti versions of Tie S leigtafahirt shown in 'LondorG
AIROORT DEDIdAtION ---, President Kennedy is greeted by former President EiSentabWet
on terrived to dedidate builds International Airport, Vcr,„ named for the late Secret?'
State% tiidt tt•a[ Sst