The Seaforth News, 1960-03-10, Page 2Censorship is
On The Increase
The people's, right to know
what 'goes on in their govern-
ments, guaranteed in a demo-
cracy,.fared poorly in 1059. Sad
to relate, thefree press was
muzzled in more parts of the
world than not, and millions of
people were told only what their
masters wished them to hear:
Even in the United States,
where press 'freedom burns
brightly, there was a constant
battle against secrecy in govern -
Ment. A congressional watchdog
committee on freedom ofi infor-
mation turned up hundreds of
instances of closed records and
meetings among the 2,000 active
agencies, bureaus and depart-,
tnents of the federal establish-
ment.
But this was as nothing com-
pared with the total blackout
that exists elsewhere. An Asso-
eiated Press survey on the state
of the world free press presents
a sorry picture.
The iron curtain which blocks
at the Communist world muf-
fles also the voice of truth with-
in. Though the Reds talked of
easing the old bans and seemed
to lift them on occasion --
during
¢luring Vice President Nixon's
visit to Russia and Poland —
there was no net gain, The pic-
ture was still dominated by such
instances as hte expulsion of a
New York Times correspondent
by Poland for "probing too
deep."
The flow of information in So-
viet Russia was severely restrict-
ed. In Red China, deception and
distortion were the rule. In all
Communist countries the domes-
tic press was totally controlled,
Perhaps this was to be ex-
pected: More disturbing was the
vise of censorship in more demo-
cratic nations.
In Israel, reported the AP, the
domestic press is free but ma
terial is censored by the mili-
tary with regafd to security.
Turkey has strict laws and of-
fending editors are fined and
jailed. Correspondents in Iraq
find it impossible to file objec-
tive reports.
In Egypt and Syria, now to-
gether in the United Arab Re-
public, long established censor-
ship was tightened.
India has no direct press con-
trol but Pakistan has martial law
which keeps editors in line. The
press in Indonesia is tightly re-
stricted against criticism Of gov-
ernment.
Africa's growing nationalism
resulted in press bans. Foreign
correspondents in several n e w
and would-be nations reported
threats of violence in retaliation
for truthful reporting.
In the Western Hemisphere,
Cuba, the Dominican Republic
and Paraguay furnish the hor-
rible examples of a controlled
press and in Cuba, says the AP,
there is "censorship by menace."
Only in the U.S., Britain, Ja-
pan, Western Europe, Scandina-
via and generally in Latin Amer-
ica is the press wholly free and
the people adequately informed.
This is not an encouraging pic-
ture but neither is it wholly
dark. Information and t truth
have a way of infiltrating closed
borders. Sudden rendings of the
veil, as during the Nixon visit,
show a surprising knowledge of
the free world has trickled
through.
Censorship never w h o 11 y
achieves its aims, as even the
most oppressive government
must come to realize. Though
1059 was not a good year for
press freedom, 1960 may be bet-
ter. We hope so, for understand-
ing in and between nations is the
only sure road to peace, -
- Miami Herald.
ISSUE 10 — 1960
if you
are on
thin Ice
Approaching spring brings
warmer weather, a menace to
skaters. A chapter of the Red
Cross suggests these rescue
methods if someone breaks
through the ice. Above, a stick
is extended to the foundering
pair, right. The first man is fol-
lowed out by his companion
who hangs onto his legs. Right
rescuer uses a hockey stick to
haul out the ice victim. If you
do fallthrough the ice, the Red
Cross recommends you Ile
prone, kick vigorously and try
to roll onto solid ice rather than
climb out, Rescuers are cau-
tioned to stay as far from the
open water cis possible.
,TA BLE TAM
One of the best reasons for
eating fish and shellfish is that
they are delicious. But, if you
puff a little as you go upstairs,
' or have difficulty in getting into
last year's clothes, you have an-
other reason for eating fishery
products. All shellfish and many
varieties of fish, while high in
nourishing protein, are low, in
calories: However, it is wise to
keep in mind that cooking addi-
tions will make a difference to
the final calorie count of a dish.
The following recipe makes a
delicious family style dish which
a weight watcher can enjoy, pro-
vided the crunchy, buttered
crumb topping is omitted.
BAKED FILLETS CREOLE
2 pounds cod or haddock
fillets
Cooking oil
Salt and pepper
,6 cup chopped celery or
green pepper
1 small onion, sliced
2 tablespoons cooking oil or
fat
1 can (20 ounces) tomatoes
teaspoon salt
3/44 teaspoon oregano (optional)
s/i teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 cups soft bread crumbs
3 tablespoons melted butter
Place fillets in a shallow,
greased baking dish, single layer
deep. Brush lightly with cooking
oil and season with salt and pep-
per. Bake in a hot oven (450 de-
grees F.) until fish is cooked,
allowing about 10 minutes cook-
ing time per inch thickness for
fresh fillets and double that
time for frozen fillet blocks.
Meanwhile cook celery or
green pepper and onion in 2
tablespoons fat until tender. Add
tomatoes and seasonings. Bring
to simmering temperature. Com-
bine cornstarch with water and
stir into sauce. Cook and stir
until sauce becomes clear and
thickened. Pour over cooked fish
and top dish with crumbs tossed
in ,butter. Bake or broil until
crumbs are golden. Makes 6
servings. * * „
Here is a recipe for an unusu-
ally good fish chowder whioh '
is easy -to -eat and also easy -to -
make. Old and young alike will
enjoy the combination of tender
fillets and minced clams, oven -
simmered in a creamy broth.
This soup can be served as the
introductory course of a meal,
or it oan be the main dish.
OVEN FISH CHOWDER
2 pounds' cod or haddock
fillets
1 teaspoon salt
!�e teaspoon pepper
1 tablespdon butter, melted
2 tablespoons chopped green
onion
2 cans ('l _• ounces each)
minced clams
2 cups table cream
2 cups rich milk
Croutons
Separate . fillets and cut into
good-sized.chtmks. Place in the
bottom of a 2 -quart casserole.
Season with salt and pepper.
Fry onion in butter for about
5 minutes and add to the fish,
Add clams, clam liquid, cream,
and milk. Cook soup for 30 min-
utes in a moderate oven (350
degrees F.). Serve in heated soup
bowls, topped with a sprinkling
of crisp, golden brown croutons.
Makes 6 servings.
Sizzling broiled fish steaks,
delicately tinged with brown,
and just out of the oven, make
a tempting Lenten entree. If
you are fishing for dinner ideas
these days, here is an answer to
your problem. Moreover, broil -
THE MAIOR KILLERS 1958..
!sii!;i!!i:!!:r;!i:,!•;:!!i il'•:.11!;!!! r�!!!;!I':'wi!!d!if!i!i)!;!i!;:i!
!ii
HEART DISEASE
637,246
CANCER
254,426
VASCULAE'L'E IONS'
(CHIEFLY :S1 RIOKES)
190',758'
•
ALL OTHERS MOTOR VEHICLE
53,623
INFLUENZA-
PNEUMONIA,
57,439
36,981
RATES PER
HUNDRED THOUSAND
HEART DISEASE
367.9
Newschart
VASCULAR LESIONS
(CHIEFLY STROKES)
110,1
CANCER
146.9
r
ACCIDENTS
(ALL FORMS)
52.3
MOTOR VEHICLE
21.3
INFLUENZA -
PNEUMONIA
33,2
THE KILLERS — Graphed, above, by numbers of deaths and by rate per hundred thousand,
are the United States major killers, as determined by final data for the year 1958. Added
starter to the "big four"—heart disease, cancer, strokes and accidents—for '58 was influenza -
pneumonia, because; of '57-'58 epidemic.
CHECKOV — Russia has issued
these stamps to mark the 100th
anniversary of Anton Checkov's
birth. They depict the famed
writer as a young man. top, and
at a later period in his life, bot-
tom. Checkov died in 1904.
ing is one of the quickest and
easiest methods of fish cookery.
The following guide tells how to
broil fish steaks to perfection.
Choose the Steaks: For broil-
ing, select steaks which are s/t
to 1 inch thick. Steaks which are
thinner have a tendency to dry
out during the broiling process.
.Prepare f o r Action: Preheat
the broiler. 'Season steaks on
both sides with salt and pepper,
.'place on a greased rack in broil-
er pan and baste with melted
butter or other fat.
Into the Oven: For broiling
have the surface of the fish
about 3.inches from the source
of heat. Frozen steaks are fre-
quently thawed before they are
broiled, however, they can be
broiled from the frozen state.
Place them 6 to 8 inches from
the source of heat to prevent
the surface from becoming over-
cooked before the center of the
steaks is thawed.
Now Broil: Time of broiling
will depend on the thickness of
the steaks and whether or not
they are frozen. As a general
rule, for fresh or thawed steaks
allow 10 minutes total broiling
time per inah:of thickness, turn-
ing the steaks at half time and
basting with melted fat. Frozen
.. steaks will require about double
the ' cooking time of fresh or
thawed steaks:
The Fish is Cooked: When the
juices are milky coloured, and
when the flesh has lost its wa-
tery look, is opaque to the centre
of the steaks and wil separate
in flakes, • the fish is cooked,
Cali t h e Family: Remove
steaks to a heated platter, gar-
nish, and serve,
* *
Plain broiled fish is delicious.
For added flavour interest try
one of the following broiled fish
steak recipes,
GOLDEN BROILED FISH
STEAKS
2 pdunds cod or salmon steaks
1 tablespoon grated onion.
2 tablespoons lemon juice
!I cup butter, melted
1 teaspoon: salt
Dash pepper
1/4 teaspoon thyme or tarragon
Paprika and parsley
Place steaks on greased broiler
pan. Combine the next six in-
gredients listed to make a but-
ter sauce. Baste steaks with half
of the sauce. Broil 4 to 5 min-
utes, turn, baste with remaining
sauce and continue broiling until
cooked. Remove to a heated plat-
ter, sprinkle with paprika and
garnish platter will parsley.
Makes 4 to 6servings,
k- * *
SCHOONER STEAKS
FLAMINGO
2 pounds halibut steaks
1 teaspoon salt
Dash pepper
cup butter or Other fat,
melted
1 cup grated cheese
1 tablespoon prepared
mustard
2 tablespoons prepared
horseradish
2 tablespoons chili sauce
Season steaks with salt and
pepper, and place on greased
broiler pan. Baste with half of
the melted butter and broil 4
or 5 minutes. Turn steaks, baste
:with remaining butter and broil
until cooked. Meanwhile com-
bine cheese, mustard; horsera-
dish and chili sauce. Spread this
mixture over the cooked steaks
sand return to the broiler for 1
or '2 minutes or until cheese
melts and browns. Makes 4 to
6 servings.* -. * *
'The Scotch people are great
fanciers of herring: They have
bestowed on this humble little
fish the title of "king of the
fishes," and have toasted it in
popular song"as "bonnie fish and
dainty fairin'. " On this side of
tate Atlantic the herring has re•
caved fewer accolades than i6
deserves,, for it is a tasty, nour-
ishing, food fish, modestly pric-
ed, and available in a variety of
forms.
Canned herring packed in
pound -oval and half -oval tins
is an especially thrifty buy, ft
is canned "natural style" with
only salt added, and it is panned
in tomato. sauee. The tomato
sauce product, combined with
hard -cooked . eggs, makes an
easily prepared, delicious gasser-
ole dish -- as you will discover
if you try the following tested
recipe:
HERRING SCALLOP
4 tablespoons. butter
?!r cup fine dry bread crumbs
2 tablespoons flour
IA teaspoon salt
1 cup milk
1 can (13 or 14 ounces)
herring in' tomato sauce
2 hard -cooked eggs, sliced
Melt butter. Combine 2 table-
spoons of butter with dry bread
crumbs and set aside to use later
as a topping. Mak e a white
sauce by blending flour and salt
with remaining butter, adding
milk gradually, and cooking
gently with constant stirring un-
til smooth and thickened, In a
greased 1 -quart casserole ar-
range alternate layers of herring
with tomato sauce, sliced eggs,
and white sauce. Top tvith but-
tered crumbs, Bake in a moder-
ate oven (350 degrees F.) for
about 20 minutes, or until the
contents of the casserole slow
signs of bubbling at the edges
of the dish. Makes 4 servings.
Fifteen Miles Of
Wine -Tasting
Wine from cellars, fifteen miles
long now moistens the lips of
visitors to Budalok, a rich vine-
growing area, just outside Buda-
pest. These enormous vaults •
yield -12,000,000 gallons of wine a
year, 8,800,000 gallons of which,
is barrelled, the remainder be-
ing sold bottled.
Connoisseurs will revel in
their names; Tokay Aszu, Bala-
toni Furmint, Balatoni Riesling
and Bull's 'Blood of Eger.
Tokay, perhaps the -best known
of Hungary dessert wines, is ma-
tured in comparatively small
barrels, each of about forty-four
gallons capacity. But they are
never more than three-quarters!
full.
On the wine's surface, a head
or "flor" sprouts. This peculiar
top helps to provoke the royal
Tokay flavour.
The walls, too, play a part in
this fermenting process. They
are draped with a black velvety-
fungus,
elvetyfungus, rich in penicillin, and
spores of these natural wall cur-
tains get into the wine and im-
prove its quality.
Equally precious is the Bull's
Blood of Eger. This dry red wine
has a romtantic background.
Back in 1509, When Turkish
forces burst into Hungary, the
garrison of the little town of
Eger kept them at bay against
•overwhelming odds.
The defenders, says legend,
had superhuman powers, which;
sprang from their reserves of
local red wine. Drinking this,.
they 'Fought like mad bulls, much
10 o ferociously for Turkish,
tastes.
FOR .FAST EVACUATION' — Research toward making modern
airliners the 'safest method of transportation goes on contin-
ually. But when it is necessary to ditch a plane, this plastic
evacuation chute is a life-saver. Inflatable in nine seconds,
the chute is used on both land and water.
• 18