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The Seaforth News, 1957-07-25, Page 2A VYorid Of Ice The temperature fell hour by hour. When we left Kerguelen it Wap 50° F., but before long the. thermometer was down at freez- Ing point, showing that we had eroesedthe antarctic convergence Into the antarceic zone . On the 31st, in lat. 64° S., we caught sight of our first ice- bergs -a few growlers (or small irregular bergs) to start with, and then several great flat-top- ped bergs. More of them appear- ed later in the day, and their massive outlines stood o u t against the sky. It was a beauti- ful evening, avid the sky above the southern horizon shone with the white glow of the "ice blink" — the reflection of a distant ice - field. By midnight the ship was go- ing dead slow. Numbers of growlers floated round us; I gathered the pack was only a few miles ahead and that we should soon be coming into it. I was so excited by this news that I could not get to sleep and spent the rest -of the night star- ing through the big window in my cabin at the chunks of ice, large and small, that floated past our hull in the clear pure night, Whenever we hit one of. the larger lumps, the ship shook from stem to stern. At five o'clock I went up on deck and watched the sun rise with dazzling brilliance; it was a little like dawn in the tropics, although we had left them so far behind. We had now enter- ed the ice -pack, and the scene was unforgettably lovely. The ship steamed slowly through an ocean of ice which reached as far as the eye could see. It was an undescribable chaos of ice - blocks of every size, their white surfaces glistening or dull as they lay in sun or shadow, with here and there sheets of open water, a string of dark -blue patches, so dark they seemed almost black. We had around us every type of polar ice; slender pieces, ear- n ved by the melting heat of the sun, which floated elegantly like great swans of supernatural whiteness, treacherous growlers almost entirely immersed, reefs of hard greenish ice, floes — or broken sheets of ice — sliding and colliding, and sometimes piling up in thick layers, and ice- bergs of every possible shape ... Many of them capsize when their foundations melt or are worn away, and then one sees their bases, chiselled and carved by the sea into he most extraordin- ary shapes — pinnacles, glisten- ing cathedrals of crystal, or crumbling fortresses with jag- ged bastions — and pitted with deep mysterious caverns. The beauty of this dreamlike architecture is enhanced by the "Maybe Spotty doesn t want to be 'man's best friend." sun, 'which floods its whiteness with dazzling rays. The world of ice was a revela- tion to me: No amount of books and photographs and films can begin to give one a real idea of the incredible splendour and the wonderful beautyof this polar landscape. It is a world apart.— From 'The Lonely South," by Andre Migot, translated from the. French by Richard Graves. July Springtime Sunday, July Fourth, was hot, bright ... The temperature was forty-two degrees in the shade and much higher in the blazing sun, reflected back at us from snow and ice. We were now so well adapted to the cold that this weather felt like mid -summer. After lunch Axel and I walk- ed inland. As we topped the hill above our camp the northwest wind met us like a sudden burst of high summer, hot, strong and sweet with the smell of young plants. The dry wind came from the interior of the island; it baked the hilltops and made the valley bogs and puddles retreat. In the eleven days that we had been away the tundra had quite changed. Most of the snow was gone, and the new moss was thick, lumpy and bouncy — we felt as if we were walking on pillows. Everywhere was the sound of running water, of small streams finally freed from win- ter ice, It was difficult to judge up and down and level on the tundra because of the sameness of color and lack of landmarks, and often the quick little brooks seemed to run surrealistically uphill from moist, boggy depres- sions, Over all was the deep roar of the tremendous Akinteq River, rushing down from its inexhaustible glacier and taking the mountains with it into the sea. The earth was still moist from recent snow, but it was so warm that one could walk barefoot on it, A profusion of low, many- colored flowers gleaned like stars through last year's yellow grass. This, the time of warm, wet earth and constant sunlight, was the period of the tundra's most enthusiastic flowering, and the blossoms of high spring were bigger, bolder and brighter than the modest blooms that had graced the cold earth two weeks before.. Daisy fleabane (no re- lation to our daisy) grew In clumps, its delicate white petals sharply thin, its center shining yellow. Avens, wide-eyed, very pale yellow with a deeper yel- low center, clung close to the ground and stared straight at the sun. The thick red mosslike foliage of arctic bell heather now bore blossoms, tiny white bells like lily of the valley, Most beautiful of all were the arctic poppies. Their fragile pale -yellow blossoms nodded gracefully on long slender stems, and bent to the ground with every breeze. This frail -looking offspring of the tundra can grow only in the arctic and on high mountains in the Temperate Zone- it does not like an effete climate. We found the dainty poppies blooming hardily on the tops of the windiest and coldest ridges, amid sand and pebbles, where nothing else would grow. When I remembered the arctic springtime I see first this tender flower, unfolding sun -colored, like hope, in a cold land. — From "Spring on an Arctic Island," by Katharine Scherman. SALT HARVEST — Bearing their burdens on their backs, Guajira Indian women trek across the sprawling salt beds during the annual salt harvest on the Gualiro Peninsula, Monaure, Colom- bia. More than 2,000 Indians and their families take part in the harvest each year. The salt, which has been evaporating for 10 months under the hot tropical sun, is placed in 1,800 - pound mounds by each individual family and carried to shore by the women in 100 -pound bags. For each 100 bags they are paid about $10, These salt beds, in use since the 16th cen- tury, will yield some 42,000 tons of salt this year. Warmer Weather Invites Mandarin Chicken BY DOROTHY MADDOX FOR garden, back porch or ter - 1' race -your favorite corner for outdoor eating -enjoy this menu. Mandarin chicken can be pre - Ipared ahead, wrapped in foil and refrigerated ready for last -rein - 1 ute heating. Mandarin Chicken (6 servings)' One four -pound chicken, cut up, 1/ cup soy sauce, 1 teaspoon grated fresh ginger root, or Vs teaspoon powdered ginger, 1/2 Cup brown sugar; packed, lemon slices. Wash and dry chickeh. Cons - bine soy sauce, ginger, brown sugar. Pour over chicken in a shallow pan and let stand Over- night in the refrigerator. Heat oven to 350 degrees F. (moder- ate). Turn chicken pieces in soy sauce mixture to chat well. Bake, .covered, at 350 degrees F. for one-half hour. Uncover. Reduce heat to 325 degrees F. (moder- ately slow) and continue to bake, basting with soy sauce mixture occasionally for 45 minutes. Serve with lemon slices. If preparing in the morning to re- heat later,cool baked chicken. 'Wrap it in foil. Chill. Half hour before serving, reheat right in /oil in• a moderately hot oven (425 degrees F.). Honey -Spiced Melon Balls (6 servings) Two ripe cantaloupes; 2,5 cup Outdoor eating is a pleasure enhanced by Mandarin chicxen, tossed salad. crisp chips and honey -spiced melon balls. Con- venient to heat, up, too. honey, 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 stick cinnamon, 3 inches long, 8 cup water. Cut melons in half, remove seeds, and cut into balls with melon ;bail' cutter., In a small saucepan, combine: honey, lemon rind, lemon juice, cinnamon and water. Bring to, a boll, reduce heat,. and' simmer for five minutes. Cool to room temperature. Re- move cinnamon stick and pour Over.,melon'balls in a shallow dish,- Chill.' .1 TABLE TALKS li ;t ,.4. v.,I,, i dam Andrews. When you eat in clubs and restaurants where famous chefs give the food their own special touch, chances are that some of these touches are achieved with the discreet use of sour cream. Use sour cream, whipped (and be careful not to whip it so long that it turns to butter!) as a garnish for creamed soups —pea, bean and beet soups gain a festive taste. Use it in cucum- ber sauce for fish, use it in hot sauces for vegetables; use it in either cooked or uncooked salad dressings, and use it in some desserts if you would build a reputation as an unusual cook. Summer salads will not be- come monotonous if you vary your dressings often. Home economists in the U.S. Depart- ment of Agriculture suggest for a dressing for fruit salad that you mix together Ye cup pine- apple juice, 11 teaspoons lemon juice, Y1 teaspoon salt and 1 tablespoon sugar. Add 3it cup sour cream and mix until smooth. * • "Grandmother's orange sher- bet was always a summertime favorite in our family," writes Mrs. Harriet Faro to the Chris- tian Science Monitor. "We still enjoy her recipe made in the modern way. No more squeez- ing oranges, chipping ice, and turning the freezer crank. Pres- ent-day conveniences eliminate the work but not the delicious taste." Here is the way we make it: ORANGE SHERBET 1 cup sugar 2 cups water Few grains salt 1 can frozen orange juice (6 -oz. can) Juice of 1 lemon 2 cans water (orange juice can) 1 egg white, well beaten Combine sugar, water and salt; bring to boil and boil for 5 minutes. Cool. Combine juice and cold water with syrup mix- ture. Place in freezer tray and partially freeze. Combine in large mixing bowl frozen mix- ture and beaten egg white, using low speed on mixer. Return to trays and freeze. * * * Travelers returning from Eu- rope often mention the caramel_ custard frequently served for dessert in many countries. This dessert is evidently a favorite in South America, too, for Mrs. Marion Feurie, Rio de Janeiro, Brazil, sent in such a recipe which she says "is called `Pudim de Creme' (cream pudding) in Brazil and is always on the menu in restaurants here add in cther South American countries." Here is her recipe. * * * PURIM DE CREME 6 eggs 2 cans condensed milk 2 cans fresh milk (use con- densed milk can for measure) Pinch salt 1 teaspoon vanilla 1 cup sugar 1 tablespoon butter 3 tablespoons water Beat together the eggs, milks, salt .and anillva: Pass through a sieve once. Caramelize* sugar, butter and water and line ring mold with the caramelized mix- ture. Pour custard mixture. Place ring mold containing cus tard in pan of hot water and bake at 325° F. for 1 hour. Turn out so that custard is on top. Serves 6-8. *To caramelize sugar, spread in thin layer over surface of skillet. Place over very low heat and let stand until a light brown liquid forms. Do not stir. Stir butter and water in with care. • * 5 If you'd like to make a ban- ana coffee cake, Mrs. F. J. Ned - row has a recipe which she calls "delicious." BANANA COFFEE CAKE Y° cup brown sugar 4 tablespoons melted butter 2 bananas, sliced 134 cups flour 3,4 cup sugar 2 teaspoons baking powder Ye teaspoon salt 1 egg, beaten Ye cup milk 3 tablespoons shortening Combine brown sugar and melted, butter and place in bot- tom of an 8 -inch cake pan. Slice bananas and arrange in circular fashion in sugar mixture. Sift together the flour, sugar, salt and baking powder. Add to this the egg, milk and shorten- ing; stir until smooth. Spread evenly over mixture in pan and bake at 400'1'. for 25 minutes. • • • From a German recipe, Mrs. Olga Sanderson of Kansas City contrived a dessert that will please those with a fastidious SHAUM TORTE taste. Here it is: 6 egg whites 34. teaspoon cream of tartar 134 cups sugar 1 teaspoon vanilla 1 teaspoon vinegar Small can shredded pine- apple, drained % pint whipping cream 2 teaspoons powdered sugar Beat egg whites until slightly foamy; add cream of tartar and beat until very stiff — until whites stick to sides of bowl when bowl is tipped. Add 1,4 cup sugar and beat 10 minutes. Add remaining sugar and beat until sugar. is well blended. Add va- nilla and vinegar. Pour mixture into an 8- or 9 -inch cake pan 4 inches deep with removable side pieces. Bake in preheated 250° F. oven for about 20 min- utes or until batter is level with or slightly above pan. Increase heat to 350° F. and bake 25 -to - 40 minutes longer, until cake is slightly browned. Cool thor- oughly — 1 hour or more. Re- move sides of pan, loosening with a knife. With a fork, re- move bits of the crust about the size of a walnut. Spread the cake with drained pineapple. Top with whipped cream which has been sweetened with the powdered sugar. Add the bits of crust. Serves 8. Costly Pets The most expensive hunt ever staged for a' lost dog has just come to an end. And It sees saddened Dolly Lauck saying she will never have another dog Like her lost Mickey . . , but already she's cuddling a puppy sent'te her by well-wishers. When Doily, a teleprinter op- erator, was on holiday in New Mexico her collie dog grayed out one night and never came back, Dolly Lauck spent her entire life savings combing the area. Scores of hired men helped, tie beat the sage brush but found not a trace. Advertising timewas booked on radio stations so that they could broadcast the dog's des- cription. Throughout Arizona and New Mexico Dolly distributed handbills offering a year's future wages as reward for finding the dog.When he still didn't turn up she took unpaid leave of absence and tramped nearly 500 miles. No clue to the missing collie hat ever turned trp, Yet many dog -lovers would agree that not a penny was wasted. When Mrs. Lydia Wil- .berforce, of York,, used to hear that a fortune had been left t a cat's home, she would shake with annoyance. Ultimately, she left the balk of her '$150,00 fortune to a local vet and two others, stipulating that they should maintain her sixteen dogs "in the highest degree Of efficiency and comfort." On the other hand, when Lydia Wendel arrived in Rome for a long dream -oft holiday, she was horrified at the city's numberless stray cats. They touched her heart sq deeply that she sacrificed the bulk of her hard -saved holiday money — over $250 -- to a local organization devoted to Their care. Then, her holiday dreams shattered but her conscience satisfied, she caught an earlier train home. A cat -lover visiting Britain from South Africa tried to smuggle two cats 6,000 milevt' from Cape Town ... and cheer- fully paid a fine, costs and a quarantine bill amounting to over $500. • LIFE OF THE PARTY — Actress Elizabeth Taylor, wife of producer Mike Todd, eats fish and chips during Todd's $50,000 -plus party in London to celebrate the British premiere of his film, "Around the World In 80 Days." The gaudy affair almost ended in tragedy for the -pregnant Mrs. Todd when a mon fell against the table where the actress was sitting. The table,struck her in the stomach and she screamed in pain. A few minutes later, however, she was completely recovered. PO TR IT OF SOCIAL LION AS A YOUNG MA i Five - year - old Gary Trabant wields the razor with alarm- ing speed, below. The young man is late for his first date. He's eminently satisfied with his sartorial reflection, right, but seems to have forgotten one little item.