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Zurich Herald, 1957-03-28, Page 6Filming Dances In Oklahoma! The dancing in "Oklahoma!" -- now showing in various parts of the country — makes screan history. Not only is it a joy to watch, but it was all filmed on outdoor location, or, as producer Arthur Hornblow, Jr., puts it, "right in the field." The "Kansas City" dance se- quence, one of the most effective and unusual in the whole picture,. was shot on location at Elgin, where the company had recon- structed on a branch line of the Southern Pacific railway the "Claremore, Oklahoma" station of 1906. In reality, Elgin is a tiny whistlestop between Patagonia and Fairbanks and trains pass it twice a week. On the mornings when the real train was due, di- rector Fred Zinnermann had his old-time "ghost" train cleared from the track to let the express through. In the Kansas City dance Gene Nelson, partnered by Charlotte Greenwood and with a troupe of twenty-four ballet dancers and cowboys, performs a spectacular routine which includes jumping through a lariat, leaping aboard a moving train, climbing up its side, prancing about on the top of the roof and finally hopping off on to a galloping horse — all in rhythm! The dances, created by Agnes de Mille, niece of the famouse director. Cecil B. de Mille, prov- ed the most formidable she had ever tackled. The method used was for her to create the rou- tines, after which director Zinne- mann worked out the most effec- tive way of presenting them. "Treating them," she says ap- preciatively, "with a care they never had before." The dances that were so popu- lar on the stage have not been transferred bodily to the screen. She deliberately changed them, believing that audiences who had seen the stage show would want to see something different in the film version. Besides, she ex- plains, "dances that look good on the stage don't necessarily come off as well on the screen." When you revel in the familiar tunes and the glorious outdoor scenery, spare a thought for one very important man who had to grow that corn as "high as an elephant's eye" — and have it ready on the date required by the shooting schedule. He was Louis D. Gerlack of Tucson, Arizona. He started his film cornfield in March, four months before shooting. First the field was ploughed to a depth of 23/4 feet SALLY'S SALLIES "Maybe you liked your mother's cooking better because it didn't cost you anything." and harrowed. It was terraced and the seed planted in April•- ••• 2,100 stalks in fourteen rows, the rows far enoukh apart so that, when it was fully -grown, Curly could ride through on horseback singing "Oh, what a Beautiful Mornin' ' Ammonium nitrate and other preparations were used and each plant was hand -watered through the growing season. As a safe- • guard, Gerlack planted a second cornfield and when some plants didn't keep up with the rest, he brought some in from his eme'r- gency supply. Anyhow, all that care paid off. On the appointed date the corn was "as high as an elephant's eye" — thirteen feet! Hankies Once A 'Luxury Item The elegant handkerchief as a decorative item, has all but dis- appeared. Today, we prefer the plain white disposable variety — hygienic but hardly a thing of beauty. In the days of lace and silk hankies, it was fashionable to carry them for all to admire. Back in the 14th century the hanky was actually as precious as a jewel. King Henry the Fourth of France possessed only two because of the enormous cost of the rich materials and elaborate lace. Hardly useful objects since most of them were not washable. But never- theless, among the elite, they were very popular adornments for ceremonial occasions. Although these "show" pieces were made of finest linens and silks it isn't likely that they could compare to today's variety for gleaming whiteness. Before the introduction of chemical bleaches, cloth was sunbleached or boiled in water but the pro- duct was by no means white. The development of about 2,000 synthetic dyestuffs and improvement in the printing process has resulted in an in- finite variety of color for print- ed handkerchiefs unknown 'in the days of the luxury hanky. But the sophisticated role of the hanky was only temporary. Towards the end of the 17th century it was doomed to a life of usefulness. At this time snuff - taking was popular. Snuff -takers simply had to use their hankies to keep from staining their clothes. In fact, it was this hab- it that led to the printed kind for they didn't show the stains as much as the white ones - The 17th century hanky ; was used also as a charm against disease, • It was believed that you could get rid of a cold by tying a coin into one's hanky and throwing it away. The un- lucky person was was foolish enough to pick up the cast-off hanky picked up the cold with it — so it was believed, and he probably did, too. Somewhat the same idea we have today - "don't put a cold in your pocket". And to carry it out, chemistry has provided us with disposable cellu-cotton tis- sues that are thrown away after use. Handkerchiefs have seen a few changes since the days they ranked with jewels. But ele- gant or useful, they are not for- gotten. . For seldom would you find a woman's purse or a man's pocket without a hanky ready for that unexpected sneeze. FASHION HINT DRAW A BEAD ON THIS—Screen star Kim Novak, playing the name role in "Vie Jeanne Eagels Story," ran into costume trouble when she, did a dance number wearing the outfit seen above. It consists sof a few wisps of silk and 231 pearl beads. When she went into the provocative, hip -swinging dance, the beads began to fly. Attempts toreplace them failed, so the producer gave up and orderedthe number finished, letting beads fall where .they might.. TABLE TALKS *aleAmkbeWs. One herb lover says, "Six herbs• will make you a good cook, 25 will bring you culinary 'fame." The novice wth herbs will do well to buy six basic herbs and add new ones when she's familiar with the uses of her first group. By that time; she will be an herb lover for- ever and more inclined to be daring in their use. The six to start you off on this most fas- cinating search for new tastes are mint, thyme, sage 'marjo- ram, rosemary and basil. Thyme does not happen to be popular in our house so I sub- stitute tarre--- On my shelf by the str t would be sure to add parsley and chives, too (both can be found' in dries}," form), writs Helen Gougeon . a recent issue of Weekexd Magazine. And here are some recipes showing how you can add that "different" touch to everyday dishes. TOMATO SOUP WITH BASIL 3 cups tomato juice % tsp. celery salt 4 cloves 1 tsp. minced basil Salt (to taste) 6 peppercorns 2 cups consomme OR broth ADD seasonings to tomato juice and simmer for 15 min- utes. STRAIN juice, add to broth, heat to boiling and serve. (Serves 6.) * * * OVEN .DILL POTATOES 16 small new potatoes OR 6 to 8 large potatoes, cut up 1J cup butter 1 tbsp. finely chopped dill OR pulverized dill seeds OR fresh parsley or mint Paprika , Salt 5 ERN STAR — A .match �A t for any movie beauty (East or West) is shapely Helen Mu, Formosan screen star. The Chi- nese actress is now in Hong .Kong, making "Four bough, ters,'a her first movie abroad. WASH potatoes. Do not peel new potatoes but peel old ones. PARBOIL in slightly , salted water and do not overcook. DRAIN and place in a well - buttered casserole. Dot with small pieces of butter or mar- garine. BAKE in a 325 -degree oven, turning often with a fork till golden brown. SPRINKLE potatoes with dill, parsley or mint, paprika and salt. Add remaining butter and toss potatoes over and over so they are sprinkled with dill, parley or mint and paprika. PLACE casserole in oven till ready to eat. (Serves 4 to 6.) * * * HERBED SWISS STEAK lbs. top round steak..' (21/2 inches thick) 2/3 cup flour Y2 tsp. salt 1/ tsp. pepper Suet OR fat Cayenne pepper 1 tsp. marjoram 1/2 tsp. summer savory 1 clove garlic 1 onion Y2 cup dry white wine (optional) 1/4 cup of boiling water POUND flour, salt and pepper into meat. This takes time and you will have to leave the meat for half an hour at a time to allow it to absorb the flour. MELT suet or fat in a Dutch oven or frying pan which has a cover. BROWN the steak, sprinkle it with cayenne, marjoram, sav- ory and minced garlic. Slice the onion and lay the slices on the meat. POUR wine and water (if wine is not used, simply use a little more water) gently around the meat so that seasonings are left on the meat. COVER the pan and simmer. for 2 hours, basting with the liquid in the pan. ADD salt during the last half- hour if it is needed. SERVE on a large platter with ,gravy. (Serves 6.) * * * FAVORITE MEAT BALLS Z/a lb, ground beef 1/3 lbs. pork sausage le cup uncooked rice 34. onion, minced 'Salt and pepper Flour 3 tbsp. olive oil SAUCE Y2 onion, minced 1 . garlic clove, minced 1 tsp. marjoram and thyme, mixed 2 cups tomato juice t/2 cup dry white wine OR 1/4 cup consomme 54 tsp. mace MIX beef, sausage, rice, onion and salt and pepper and form 'into 8 balls. SPRINKLE with flour and brown in olive oil. . Remove ' from pan and keep warm.. MADE sauce by cooking on- ion and garlic slowly in oil re- maining in pan; for about 10 Minutes. ADD .marjora m and thymem e • and cook another few minutes. AAD tomato juice, wine or consomme, trace, salt and pep- per and bring to a boil, • PLACE meat, balls in a ca-- serele. and cover with sauce or put back into the gravy, spoon- ing sauce over meat balls,. COVER and cook slowly for 30 minutes, (Serves 4.) k * * BROTI (For use "as is," or in any recipe using broth,) 2 lbs. veal or lamb 2 lbs. lean beef, in one piece 2 tbs. olive oil OR salad oil 3 qts. cold water 1/2 tsbs. salt 1 tsp. minced marjoram 1 tsp. minced thyme 2 tbsp. minced parsley 34 bay leaf 34 tps. peppercorns 4 cloves 1 clove minced garlic x/ cup diced carrots 1/4 cup minced celery leaves 1 minced onion CUT one-third of meat into 2 -inch pieces and brown in oil in soup kettle. Add remainder of meat, water and salt. BRING to a boil over low heat, skim and add an extra 3/4 cup of cold water. BOIL up again and skim. ADD herbs, seasonings and vegetables and simmer for 5 hours. STRAIN and allow to stand overnight. Remove the fat in the morning. (Makes about 23/4 . qts.) WANTED JAIL BUT. HOPE DEFERRED A man in Wanne-Eickel, Ger- many, stole a water meter and then reported the theft himself. He told the police that he had eight children and had commit- ted the crime to go to prison for a short spell to "get some peace and quiet." The judge, however, took an- other view. "Four months' im- prisonment," he said, "but in view of this man's responsibility to his large family the sentence will be suspended." Smoking Made Emperor Choke. Asked to explain exactly why people smoke, a psychologist said: `Tobacco is a compensa- tion for the emotional suppres- sion and the constant conflicts that our highly intricate and more or less unnatural mode of modern living involve, The man who blows clouds of smoke fre- gently symbolizes the blowing away of trouble." Queen Victoria would certainly not have agreed with him.. She hated smoking so much that if her guests wished to smoke they had to do it up the chimneys of the fireplaces in the palace bed- rooms. "Smoking out of doors in cold, frosty weather tends to crack the lips," says a doctor. "Never trail a cigarette from the upper lip; it may harm it." Napoleon I found it impos- sible to smoke a pipe. When the Persian ambassador gave him a valuable one, Napoleon ordered his valet to fill and light it. But directly he had begun to smoke it, he gasped and cried: "Take it away! It's choking me!" First Europeans to see smok- ing were two sailors put ashore. in Cuba by Columbus in 1492. They reported that the natives carried lighted firebrands and. puffed smoke through their mouths and noses, presumably to perfume themselves. A member of -the Australian House of Representatives said recently that all motorists should be barred from smoking while driving "because fumbling fof matches or flicking a lighter sev- eral times could distract a dri- ver's attention for up to twelve seconds." Author R. L. Stevenson once declared that if his doctor 'told him cigarettes would be the death of him he would still puff on in the certainty that nothing could bring a more pleasant end than tobacco. Toymakers Rush Santa Season Some of us haven't even completely paid off our bills for last Christmas — and the toymakers ore already making noises like next Christmas. Here are some new toys recently dis- played at toy fairs here and abroad. At right, two-year-old Erica. Layte goes elephant -rid- ing, :aided by the strong shoulders of an assistant at the annual British Toy Fair at Brighton, England. The jumbo "gumbo" is the largest toy on display at the exhibit, where 200 toy manufacturers display- ed their wares. "PHONEY" TOY -There's double joy in this new toy which combines a doll with a play telephone. In the doll's red plush body there's a diad, with a snatching receiver attached to the cradle by a cord decorated with tinkling `bells. _M'9"". •�»A Lw: ,4.�'�$'I F kih.Y..lN. i:•Y•,,Ke.4��. k. YnY :...t{.t 4440.; -HE'S SAUCER-EYED—Junior spacemen like this youngster can start their own satellite program with this new toy truck that launches flying saucers. The satellite Itiuncher, made of polye- thylene, hurls the saucers 35 feet in the air.