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The Seaforth News, 1961-06-08, Page 6I e ndeVon.Greens And Their Lovers When jubilant spring botinds forth to gladden the !and there. persists a subversive belief that the dandelion is food. No matter how much "progress" we have clocked up during the twelve- month past, there is always somebody in every camp who impugns the entire Intellectual program of man, and goes out and' digs dandelion greens, I do Wit know why this is so. We have produced great minds who lead us forward and onward, break- ing the shackles of a benighted and unprivileged past, and just as we are cheering loudest about the magnificent accomplishments of our unfettered era, somebody shows up with a pan full of dandelion greens. Some years back we had a friend who was particularly ob- noxious on this topic, and over- did it. "Oh," she would say, "I would rather have dandelion greens than a license to steal!" She would say, "There isn't any- thing I would rather have than a great, big, heaping mess of dandelion greens!" This is abs- ard, for there is probably no- thing anybody would really rath- er have than anything else, being as we are. That isn't the way hankering goes, One time alter this friend had loudly stated the overwhelming case for dandelion greens I took a skinning knife and went down on our slope, and in about 10 ninnies I had a pile of dande- lion greens that looked like provender we would load on a :art and haul up to the barn to feed the young stock. I carried ell I could lug up to the house and set them to cook. Shortly the kitchen smelled as f I were doing a large family wash, and after the stuff cooked long enough I forked it out on a platter and set it in front of my dandelion loving friend. Then the rest of us all had broiled beefsteaks with onions and F.F. Pots. I could see right off that our friend got the point. We permitted her to seethe a little, and she picked at the dandelions and looked as if she had sudden- ly learned the secret of despis- ing everybody, and after a while I got up and brought her a steak, too. •I also delivered a short ethical lecture, the principal argument being that it's hard on a smart, friendly, intelligent, up- standing family if word gets about the community that they keep company with anybody who eats dandelion greens. So, I think dandelion greens, if eaten at all, should always be applied in secret. Folks who like them should be made to register with the city clerk and carry a card. There are so many won - IA thins in this world to like, and the provisions of the sense of taste are so marvelously bestowed, that we should classify and isolate evident instances of aberration. Then every com- munity should have a little re- treat, surrounded by a high wall, where dandelion eaters could go. BIKE-BRELLA — Cyoling can be fun now, rain or thine, with this bicycle that has an um- brella attached to the handle- bars. Displayed at a fair in Milan, Italy,the umbrella is moveable and can be slanted according to which way the wind is blowing. GULLIVER AND ASSISTANT? — A little giirl watches Harold Strouth touch up a miniature town in Wimborne, Dorset, England. The town is a big tourist attraotion there. As a student of life and a phil- osopher on the human scene, I would make it clear that I am net violent about this. It is not something I would enforce, or carry out with fines and punish- ments, or even bayonets. I would prefer to see it come about as a rational process, something to be done by the dandelion eaters themselves as the result of their own final realization of truth. It would be my hope that they would get together, like sun worshipers or people who hold cockfights, and withdraw of their own volition that their peculiar interest might not intrude on others. It is not that I oppose greens in general, although I do regard them as a frivolous aspect of ingestion. But if some hostess throws a gob of some kind of boiled weed on my plate, I don't go to pieces. I know, as a hu- manist, that the gustibus is va- riable. I also know by the same token that I may never know why. I do not know why the morning glory closes at its love- liest hour, either, or why maple trees don't have beechnuts. Why do geese honk and ducks quack? Some things are simply the na- ture of the beast, and unfathom- able. Some men play golf, and others eat dandelion greens. The equanimity of the truly inquir- ing spirit makes allowances, and is seldom amazed. On the other hand, I see a dif- ference between greens and dan- delion greens. I can see why some husbandry -wife, perhaps in the dark hour of famine, the faces of her haggard children Oaring up in hollow-eyed want, in the last desperation of ex- tremity, decided to try some boiled spinach, and perhaps made them eat it at gun point. Swiss chard, beet and turnip tops, and some other things can be logically construed as a means to an end, if circumstances are bad all over. But it is not logical to presume that the hu- man mind, proceeding from mi- sery to a mass of mushed mus- tard, would thereupok turn and say, "What we havedone with this, we may also do with aan- delions" I have always advocated a piece of salt pork for the finer nuances of culinary success. A. cook who has learned when. where and how to blend the effi- cacious bounties of salt pork meets my approval. But I have likewise deplored the- continued waste of salt pork in cooking dandelion greens. To see a wo- man drop a nugget of salt pork into a pot of stewing vegetation seems like dropping a bright ruby into the sea—a needless and unprofitable wasting of the assets. Flower in the crannied wail— aaith the poet, I see, likewise, golden blossoms on the lea, wav- ing in the soft breeze of spring, and am moved to winged words. I'd just as lief have a' hot dog. By John Gould in the Christian Science Monitor. Stan Musial once hit five homers in a double-header. HAS TITO HEARD ABOUT THIS? — Kung Marziano II, pretender to the throne of Serbia, poses for an official portrait in Rome, His "kingdom" is now included In President Tito's Yugoslavia. /TABLET :(tv Jam Andttews Barbecue days are here again and a few hints regarding this method of cooking might not be amiss. Barbecuing in your oven is really the easiest way to get your meat just as you want it, but this method lacks the dra- matic fun of outdoor cooking. Outside, you should brush sauce on the meat and turn every 15 minutes. Meat may be soaked from 1 to 2 hours in sauce before cooking. A thin sauce is best for this, but here are recipes for both thin and thick sauces. Take your choice THIN BARBECUE SAUCE + _ pound butter 1 pint vinegar ' z cup water 1 teaspoon dry mustard 2 tablespoons minced onion Piz teaspoons sugar ',4 cup Worcestershire sauce xi cup tomato catchup 1 cup chili sauce Juice of % lemon 1 clove garlic tied in small porous bag Mix all together and simmer 1 hour to blend seasonings. Remove garlic. Add cayenne pepper for a "hot" sauce. • • .. THICK BARBECUE SAUCE 2 small onions 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 1 teaspoon chili powder $4 cup water 44 cup catsup 1 teaspoon salt Mince onion very fine. Mix all ingredients in a heavy skillet. Cover and simmer about 45 min- utes. You may keep both of the above sauces in the refrigerator and use as needed for your bar- becuing, • • • If you like sweet-sour barbe- cued meats, here is a way to bake them that makes them tender and succulent. BARBECUED SWEET-SOUR SPARERIBS 3 pounds spareribs Salt and pepper li cup each, chopped onion, cel- ery, and green pepper 2 tablespoons butter 1 tablespoon cornstarch 2 cups crushed -pineapple ? cup vinegar 2 tablespoons soy sauce 1.4 teaspoon powdered garlic (or 1 clove, peeled and Chopped) 1/4 teaspoon each, ginger and ground cloves 11/2 cups water Cut spareribs into serving pieces. Place in baking pan. Sprinkle with salt and pepper. Roast, uncovered, at 400° F. for 1 hour. Drain off fat. Cook on- ion, celery, green pepper in but- ter until tender. Sprinkle corn- starch over vegetables. Add pine- apple, vinegar, soy sauce, garlic, ginger, cloves, and water, Stir and cook until mixture is clear and thickened. Pour over ribs. Cover and continue baking at 350° F. for another hour, Serve. hot. Serves 6. Serve the following, Spareribs Tropicale, garnished with pine- apple chunks and parsley for the green touch, This serves 4. SPARERIBS TROPICALE 3 pounds spareribs Salt and pepper 1 cup syrup drained from a No. 2 can pineapple chunks 1/4 cup honey 1 tablespoon soy sauce 1 teaspoon powdered ginger teaspoon garlic powder or tri teaspoon garlic salt or I clove galic minced 2 cups drained pineapple chunks Sprinkle ribs with salt and pep' per; arrange On rack in baking pan; bake at 400° F. for 30 niin- tttes. Pour off fat. Mix remaining Ingredients (except pineapple chunks); baste frequently with sauce as meat continues baking at 350° F, for 45 minutes longer. Remove ribs to heated platter; add drained pineapple 5chunks to flavorful drippings in baking pan and sautd until golden. Garnish platter with this pineapple. • N Some cooks believe that spare- ribs should be boiled before the second step is taken. If you be- long to this school, here is a recipe. CALIFORNIA SPARERIBS 2 pounds pork spareribs 4 cups soft breadcrumbs 4 tablespoons butter or bacon . drippings 14 teaspoon salt Pepper to taste 2 tablespoons minced onion cup chopped ripe olives Broth Canned peach halves Boil spareribs until' tender In sufficient sated water to cover generously. Remove from broth and place in baking pan large enough for ribs to lie flat. Add % cup broth.. Combine bread - crumbs and butter in skillet and fry until' bread is slightly brown, stirring continuously to prevent. scorching; remove from heat. Add salt, .pepper, onion, olives, and 'A cup broth and mix Pour dressing evenly over meat Bake about 1 hour,at 350° F, Garnish serving platter With peach halves. Serves 6 - 8. * • • If you enjoy a meal of sauer- kraut, you may like to serve spareribs with it, Use canned sauerkraut for an easier meal. SAUERKRAUT WITH. SPARERIBS 2,.-3 pounds spareribs 1 tablespoon lemon juice 1 teaspoon salt 1 medium-size onion 1 (1 pound 11 ounces) shredded sauerkraut 2 tablespoons sugar 1 water Placecup ribs in large flat pan. Top with salt, lemon juice, and slices of onion. Bake, uncovered, at 450° F. for 30 minutes. Cover ribs with sauerkraut. Add sugar and water. Cover and bake at 350° F. for 90 minutes, Serves 3-4. "On the day my wedding oc- 'curred " "Pardon me, but affairs such as marriages, recep- tions and dinners take place. Only calamities occur." "As I was saying — on the day my wedding occurred." This "Doctor" Is In Trouble Only rarely is a doctor who is 'accused of negligence in hi3. medical practice brought to court on a manslaughter charge. But in Camden, N,T., the other week,. a county grand jury indicted Dr, Albert L. Weiner, a 43 -year-old osteopath with a lucrative 'prac- tive in nearby Elton, on fifteen counts of involuntary manslaugh- ter. "We've never had a case like this in New Jersey so fat' as . I know," said county prosecutor Norman Heine, According to prosecutor Heine, , the grand jury had found "evi- dence that Dr. Weiner was crim- inally negligent" in the treat- ment of fifteen patients, all of whom died of hepatitis. Specifi-' catty, Dr. Weiner, though he knew one of his patients had the liver infection, was accused of not properly sterilizing the hy- podermic needles and other equipment he used to give his patients sedatives and other drugs.' In all, Heine said, 44 cases of infectious hepatitis were traced to Dr. Weiner's practice. The State Board of Mediead Exam- iners last December suspended Dr. Weiner's license to practice medicine in New Jersey, a state which permits osteopaths to use drugs. At his arraignment, Dr. Wein- er pleaded innocent. His trial is scheduled for June 5, and if con- victed he could get a maximum ten years in jail and a $1,000 fine for each count, But even if the jury finds Dr. Weiner not guilty, his troubles won't be over: Al- ready, at least four civil suits for malpractice have been brought against him by relatives of his dead patients. Total damages claimed to date: $1 million. — Froni NEWSWEEK ISSUE 22 — 1961 Ail The World Mourns 'Gary Cooper By ERSKINE JOHNSON HoilywoUd Correspondent Newspaper Enterprise Assn. HOLLYWOOD — During most of his adult lfietiin.e Gary Coo- per was known best as the strong silent man out West who kicked dirt with his booted toe in em- barrassment when a lady smiled at him — and who was reluctant to draw in a gun duel but who set a staggering record for "kill- ing" movie badmen. That was the movie image. But as Gary Cooper he was like Will Rogers — he never met a man he didn't like. As Gary Cooper he had a way with the ladies; he was a sophisticate like the one he played in "Love In the Afternoon." As Gary Cooper, the word "Yup" was never heard in any of his conversations. He was born in Montana, the son of a state supreme court justice. As Gary Cooper, he was fhore at home in an elegant restaurant than in a bunkhouse grub room. He will be remembered as the man in blue jeans, leather shirt Gary Cooper, in the mid -'20s, at start of his movie career. 'The Tall Man The Tallest of Them All' As Gary Cooper, he paid $250 for his superbly cut tailored suits. The movie image left him as a man elf the outdoors, who used simple words and who had sim- ple tastes. As Gary Cooper, he went to prep school in England, studied art at Grinnell College in Iowa. He could order dinner in French and drove sleek ex- pensive automobiles. As an aotor he won three Aca- demy Awards — two Oscars for his performances in 1941's "Ser- geant York" and 1952's "High Noon," and another in 1961 for his contributions to the motion picture industry. - As Gary Cooper, he won, and kept, more friends than any man I've ever known in Hollywood. The movie image typed him as a "cowboy hero" but in over 100 films during 35 years his roles Were as diversified as those play- ed by actors who never invaded the celluloid West. He went to Washington as "John Doe"; he was "The Pride of the Yankess"; he was sensitive lover and ruthless racketeer; the "White Knight" in ,'Alice in Wonderland," and a distinguish- ed professor whofell in love with s strip -teaser in "Ball of Fire." But out West, in the saddle, lie was tall the — tallest of the tall men in physical appearance and in character. As an actor, manyan actor said he couldn't act — that he spent 35 years playing himself. A young fellow from New York named Robert Preston was dubi- ous about Gary Cooper as as actor until they worked together and sweat -stained cowboy hat. for the first time in "The Plaihs- man." As Preston once told me: "I changed my mind quickly. He was an actor — and what an actor. If you weren't on your toes every minute he could cut you up." In his Westerns he was tall in the saddle. As Gary Cooper, he hated horses, mostly because of a broken hip suffered at 17 which bothered him every time he put a foot into a stirrup. The hip injury didn't come from a horse but from a pesky, un- broken Model T Ford. As Gary Cooper the actor, he underplayed everything — "I couldn't force him to overact even by building a fire under him," C. B. DeMille once said — but as Gary Cooper the man, he spent his lifetime going out of his way to bring happhiess to his family, his relatives, his 'friends and strangers whose names. he never knew. As Gary Cooper the actor AND the man he was the White Knight, the guy next door, the sophisticate at Maxim's, St. George in buckskin — the tall man — the tallest of them all. The handsome Cooper, 1933, in "One Sunday Afternoon." "Sergeant York" brought him his Another Oscar -performance: the Cooper in. 1960, after first opera• first. Oscar award on 1941, marshal In "High Noon." tion for the malignancy