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The Seaforth News, 1960-07-14, Page 6French Vineyard in A Basement For three years, wine - loving Frenchmen have been smacking their lips over a pale pink rose, known as Chemillier. Last month, scarcely a bottle could be found in all. of France. The rea- son, as revealed in a Limoges courtroom, was that Chemillier Rose came not from one of the great vineyards of France but from the basement laboratory of a chemical engineer named Charles Chemillier. His formula: Take vin ordianaire, add sugar, caramel, and some black yeast — and dilute heavily with water. As Chemillier left for eighteen months in jail, an irate wine - drinker snapped: "It isn't enough! They should have made him drink the stuff! You must give up coffee and "4 never drink it, doctor." "And stop smoking." "I don't smoke," "That's bad," repelied the doc- tor. "Well, if you're not prepared to give anything up, I'm afraid I can't do much for you." Precise Do Not Sit On The Sona By DICK KLEINEIt Newspaper Enterprise Assn, New York — (NEA) — Amer- ican industry may be strong on know-how, but every so often it's a bit weak on know -what. A case in point is a cheerful tag that is tied to a little girl's bathing suit made by one man- ufacturer. It has a list of three instructions for the care and feeding of the swimsuit. The second of these three reads: "2. D.o not sit on abrasives such as concrete and sand." Now, unless you know of a beach made out of tapioca pud- ding, you're going to have a lot of trouble finding a non-abra- sive place to sit. And there are precious few summer pools bor- dered with foam rubber. Most are trimmed with that abrasive concrete. So if the little girl in question it to follow instruction No, 2, she's going to .spend most of her beach life standing up or lean - Fee Your Swimsuit's $aket 1. Rinse after each wearing in clear water. 2.Do not sit on abrasives such as ceee.sre and sand. l :e. es put suit away wet... dry rharoughly in shade, ricer in the suit. Straight from the manufac- turers tag, ing against her mother. She can go into the water, of course, but when she comes out, she'll be forced to get her sun tan vert- ically. The ownership of a swimsuit which cannot be sat on in sand is a rare privilege. It's almost as handy as having a coffee cup with a slaw leak. But da not underestimate American ingenuity. This swim- suit still has its place, even though you can't do what you might expect to do in it. It makes a fine signal flag, to be lashed tie a mast in case you are adrift in a lifeboat. It's perfect for shining ele- phants' tusks or stuffing in cracks in igloos. And, perhaps, .someday you may come across a place to swim where the ocean or- the river or the pool is bordered in some nice. • non-abrasive . u'b- str.nce that this.swimsuit oar. take. American industry deserves a pat. on the smokestack for this nate; t proof of its genius. It must have taken many hours in the lab, countless debate:in board- roorre and millions of dollars spent 00 tests to turn out a swimsee -see rent ,11 or erod in. "Don't Go Near the. Sand" NEW MRS, AMERiCA — Rosemary Murphy receives a kiss from her husband, George, after she was proclal•med Mrs. America, TA.::LE T ohrw, A dmws. Have you ever praised your hostess's superb souffle, to be told "anyone can make one?" Well, if "anyone" can, you, too, can become such an expert if you wish to! There is one souffle secret which several chefs have told me. This is that when it is time to combine the two parts of the souffle (these parts are the sauce and the beaten egg whites), it is best always to fold a big spoonful cf th e beaten egg whites into the warm sauce before beginning to dribble the sauce into the whites. This is to prevent the dead weight of the sauce from drop- ping all at once into the beaten whites. The sauce must be just warm when mixing, not cold and not hot. A straight -sided deep baking dish is best for baking souffle, about 1% -quart size for the average souffle recipe, There are two schools of thought about baking souffle, set in another pan of water or not. If you do not use a pan of water, butter the dish. If you do use the baked -set -in -a -pan - of -hot-water method, do not necessarily grease t h e pan. A souffle is ready when it is brown and the center is firm when pressed with fingertip, writes Eleanor Rickey Johnston in the Christian Science Moni- tor. Although sauce and eggs from the basis of most souffles, other ingredients may be added. Cheese is, perhaps, the most popular for the souffles that are not dessert souffles. Vegetables, meats, and fish are also gond in souffles — and there is a wide variety of sweet dessert souffle. Souffles should always he sert- ed immediately when done. CHEESE SOUFFLE 4 tablespoons butter 4 tablespoons flour 1 cup milk 14 pound sharp cheese, chopped 4 eggs, separated 3/4 teaspoon salt 's teaspoon try mustard 4 teaspoon pepper :elelt butter•, add flour, blend well and cook over low heat until bubbly. Add cold milk all at once and cook, stirring con- stantly until thickened through- out. Add cheese and stir until melted and well blended. Add mustard, pepper and sauce to yolks. besting constantly. Add salt to egg whites and beat until shiny and wh;t.es leave peaks, that ford over when beater !s v: ithdra:wn. Pour yolk - chce:e mixture gradually over egg whites, folding at the same time. Pour into an ungreased 1% -qt. casserole. Circle mixture with a spoon about 1 inch from side and about 1 inch deep. Set in pan of hut. water and bake ei 325 degrees F, about 60-70 min- utes until delicately - browned end a knife inserted into ven- ter carnes out clean, `iso very the recipe for a Piste ,duffle, squeeze the juice of lemon over it before baking, Chopped parsley is often added along witha little celery salt and a dash of fennel. A pour cream cttcuniber sauce may be served with a fish souffle, if de- sired. Here is a salmon souffle that is baked without setting it in a, pan of water, 'Phis method gives more crust to it souffle, SALMON SOUFFLE 1 can (73/4 ounces) salmon '4 cup butter ?4 cup floor M•:. teaspoon powdered mustard is teaspoon salt :Dash cayenne pepper 1 cup milk 6 egg yolks, beaten 1 tablespoon chopped parsley 6 egg whites Drain and flake salmon. Melt butter, blend in flour and sea- sonings; add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into the egg yolks; add to remaining sauce, stirring constantly. Add parsley and salmon. Beat egg whites un- til stiff. Fold salmon mixture into egg whites. Pour into well - greased 2 -qt. casserole. Bake at 350 degrees F. for 45 minutes or until souffle is first in center. Serves 6. For a chieken.or turkey souf- fle, substitute for % pound cheese in a cheese souffle recipe 2 cups -minced chicken or tur- key; omit mustard if it is called for in the cheese recipe and substitute about } teaspoon curry powder and a pinch of marjoram. Serve with a mush- room sauce to which hits of browned bacon have been added. * A recipe for carrot souffle comes from the Massachusetts Department of Agriculture. Here it is: CARROT SOUFFLE 1 cup mashed, creaked carrots 1 tablespoon minced onion t cup medium white sauce 5 eggs, separated Salt and paprika Add carrots, onion and sea- soning to the white sauce, then add beaten egg yolks, Beat egg whites until stiff. Fold beaten whites lightly into first mixture: turn into buttered baking dish. Set dish in a pan of hot water and bake at 350 degrees F. for 30 minutes. Serve immediately from dish in which it was coo'r.- ed. A young wife and stouter whom 1 know says she substi- tutes condensed canned soup for the white sauce in a souffle. She gave me the following re - ripe tor asparagus -cheese souffle. ASPARAGUS - CHEESE SOUFFLE 1 can cream of asparagus soup ^4 cup grated sharp cheese 4 eggs, separated (feat oven to 300 degrees r. Getting liietdy For An ,whish Wedding Spring is the trine 1 get the urge to paint something, and this year more than any other it was a sensible one. Through the years the Zauggs have purchased fur- niture at auctions. odd chairs, tables of various sizes, beds, dressers, and highboys. Now An- na is making them into pleasant suites with the use of paint and decals. We spent a blissful day at the job of painting her a breakfast set in the luscious col- ors the Amish use, peacock blue for the table, 'flamingo -pink for the chairs. Ohris has promised her a breakfast room and Anna is transported with delight, It is sprely a departure from the old ways, though not so much as to cause a frown from the bish- ops. There will be a big table in their kitchen for the times when .they have guests, just as their parents have, and Anne says that later on, when her fam- ily has outgrown the breakfast room, Chris can use it as a place to do his bookwork when he works on farm accounts. Mean- while, the breakfast set is a thing of joy, and we find it beautiful., There is something about one's own handiwork that makes an article more precious than the finest of its kind wrought by craftsmen, Besides our painting there are other joys of spring. Maple syrup takes the place of molasses now in the shoo -fly pies, and most thrilling of all, the syrup was made in Eli's sugar -maple grove, Both syrup and maple sugar have been added to the farm output since Trina came; she was accustomed to making both at home, So every sugar tree in the grove had a sap bucet hang- ing from a spout and gathering ebout a hundred drops a minute all during the time the sap was rising. Each day during the season Eli hitched the mare to a sled that carried a tank and went to gather the sap. Arrived at the grove, he donned a light wooden yoke that has buckets suspend- ed from either end by a short length of chain and made his round of the tapped trees, "Sugaring all time" is fun for all. Modern sugar houses have equipment that evaporates the water from the sap in jig time, but surely there cannot be the enchantment in such a process as we find in that windbreak in the woods, where the big black iron kettle steams merrily over a glowing hickory fire, Trina knows just wheia the syrup stage has been reached. Anna and Hilda watched more eagerly for the maple sugar stage, and fill fluted paper cups with elegant maple creams to serve to their friends. Maple Shoo -Fly Pie, if proper- ly made, has a layer of thick, clear maple sauce between its crust and crunchy topping. It can be served hot or cold as a pie or a moist coffee cake. With a scoop of vanilla ice cream it is royal party fare. Trina has a storehouse of in- formation in her pretty bead which she dispenses as it occurs to her, making any conversation with this young housewife re- warding as well as pleasant. "To make perfect custard you need six eggs to one quart of milk," she says. Asked why else uses half sugar and half graham cracker crumbs in frosting, she says it is more nourishing R}at way for the kin- der. The twins enjoy many things which result from their mother's perusal of the women's section of 'farm magazines, and Place soup and cheese in top of double boiler over hot water; stir until cheese melts, Stir itt l egg yolk at a time; mix wee alter each addition; cool, Beat egg whites stiff, but not dry; fold in first mixture. Pour into grease d 1 t e -quart casserole. Poke for 1 - 1 i/s hours in pan of hot water. Serves 6. SAFE AND SOUND .— Allen MoNab, director of the Chitage Art lnstkute, inspects a pointing which le guarded by an electronic sentry. if anyone breaks rte sound wave pattern 14 sett off an alarm. their favorite is homemade finger paints. Trina uses laundry starch, soap flakes, food coloring And boiling water. Mr these, and she opens and irons mut bags from the grocery for drawing paper. It keeps the little ones occupied and happy for hours, while elle bundles up and gees to the barn to feed eattle, horses, hogs, and countless chickens when Eli and Amos are busy cutting timber in the woods, Trina finds time to do many things that are not chores, such as making pomanders to give as gifts and sell at market. Using apples, oranges, lemons or limes, and six to eight ounces of whole cloves for each, she completely covers the fruit with cloves then dusts it with powdered clove, all -spice, cinnamon and orris root, Wrapped in waxed paper, set in a cool place to dry and harden, these spicily odor- ous fruits are excellent for scent- ing clothes closets or linen shelves. We were delighted to re, ceive a box of assorted ones for Christmas, and are sure that cer- tain places in our home have all the sweet fragrances of Araby, writes Mabel Slack Shel- ton in the Christian Science Monitor. Emmeline, Aura, end I, sew- ing in our hands, pick our way along the dirt road that borders the highway and spend the after- noon with Trina, Amos and Eli are plowing, shearing through the damp loam on hilltop and lowland, places where a tractor would bog down. Their farm power comes from horses, the windmill and a lit- tle iron water wheel in the brook; but they can get into their fields earlier than those who use modern equipment. The squeak -squeak -squeak of the windmill welcomes us as we climb the gentle rise on which Eli's white clapboard house sits. The busy time has begun on the farm, and the womenfolk would not think of giving a whole af- ternoon to sewing now ie it were not for Use fact that a wedding in the family is in pros- pect. Anna has a well -endowed hope chest; all Amish girls have, This is serious sewing; sheets, pillowcases, towels, both hand and roller size, and bleached squares to hem for tea towels that started out in life as sugar, and flour seem. 'T'hrifty ways are observed, even though the sewing is for the home of a bride-to-be, Bleached sheeting is passed up for the sturdier unbleached mus- lin, Repeated washing and sun rays will have them white as snow by the time they are to be used. Feed sacks, which come in pretty printed patterns, are carefully selected now with An- na's needs in mind. And in the back bedroom of the farmhouse e quilt will be perpetually in the frames where 000 ":tut : ar in a precious idle half -Ince nut set a few more precise .stitehee in the chosen pattern. All through the stunnim and early Pall, when canning is the order of the day, the nicest pre- serves, the clearest jelly, the tastiest batch of pickles, the best of everything will be set aside for the wedding feast. Today we are welcomed with the glowing warmth and radiance which Trina dispenses so gen- erously, and asked to "sit please,' which is simple good mariners in Dutcliland. But there is something interesting in the kitchen window which I must" see, soma new sort of jell, es my neighbors call it, that glows like a ruby. What sort of fruit could Trina have used for it? She laughs gaily. "Nu fruit, just red beets" Aiweys trying new things, she thought of how pretty a jelly the color of the beets from the mound in the garden she was scrubbing would look and, pres- to, it was clone, Using sugar, pec- tin and lemon juice, and the dark -red water in which the scrubbed beets were cooked, oho had turned out a gourmet's de- light', which she says will "goy good with meat, though not so well with butter -bread." There is apparently no end to the young woman's ingenuity, and to this Emmeline will agree. She knows Lull well that in her Eli has a treasure that even King Solomon would have admired 85 a model for his "perfect woman." Nor is beet jell all she has to offer. Out of her work basket comes linen the exact shade of flamingo -pink' as Anna's break- fast room chairs, already cut 1n - to oblongs for place mats, With unerring good taste, Trina has eschewed embroidery and mere- ly fringed the ends. They will look lovely on the peacock -blue table. Let no one doubt that we are getting ready for a wedding! Nice wing: It has been estimated that Ten- nessee Williams has earned some $5 million from theater and movie sales between "The Giese Menagerie" in 1945 and his re- cent Broadway hit, "Sweet Bird of Youth." At least $1 million of this came from stage royalties, including such comparative flops as "Orpheus Descending"; the larger part from Hollywood, which paid $500,000 (anti another $500,000 in profits) for "A Street- car Named Desire," plus com- parable amounts for "Cat on a Hot Tin Roof and "Suddenly, Last Summer" The playwright's- current laywright'scurrent weekly take from stage and screen: About $3,000. ISSUE 28 — 1960 Crisp and Fresh EN ROUTE or on arrival t smart fashion choice is the two-piece dress in crisp, fresh checks of 1001/2 "Dacron" polyester fiber that dries swiftly and needs little or no ironing. Printed Pattern 41184 comes in Half Siczes 12% to 24%. Send Fifty Cents (stamp* cannot be accepted, tee postal note for safety) for each pattern. Send to Anne ;,slants, Box 1, 133 Eighteenth St„ New Termite, Ont. recites 'via plainly YOUR, NAME. ADDRESS, S'P1 t.i3 N JIjf1ER, end Sire.