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Zurich Herald, 1957-06-13, Page 2Some Recipes for Speedy Marriage Girls! Do you want to get married this year? If you do, It's quite simple — all you have to do is to throw an apple .into the lap of any good-looking male who appeals to you. It Will, according to an old Greek legend, cause his heart to mel- low in the direction of the thrower! That's just one of the many courting and marriage super- stitions that still enjoy popu- larity even in these hectic days. And quite a few people from all over the world place a lot fat faith in them. Chinese girls believe that if they pluck their eyebrows it will bring the man of their dreams to their side all the quicker. And some girls on the Isle of Man swear that if they carry a pinch of salt around with them their eventual marriage will be a happy one. asic°eauty Dt4 444 Basic beauty — the star of your spring, summer wardrobe! Sew two sleeve versions of this shirtwaist dress; you'll love the flattery of its simple, classic Tines. ' Have it in gay cottons, linens for daytime; a glamorous shantung or surah silk for dressy occasions too! Pattern 4756: Misses' Sizes 12, 14, 16, 18, 20, 40. Size 16 takes 3% yards 35 -inch fabric. This pattern easy to use, sim- ple to sew, is tested for fit. Has complete illustrated hfstruc- tions. Send FORTY CENTS (40¢) ((stamps cannot be accepted, use postal note for safety) for this pattern. Please print plain- ly SIZE, NAME, ADDRESS, STYLE NUMBER. Send order to ANNE ADAMS, ox 1, 123 Eighteenth St., New Toronto, Ont. TRADITIONAL RITE — Eight-year-old Ahmed Rashid washes the feet of his sister, Sultana, 7, in a cleansing rite before enter- ing the Muslim Shah Jehan Mosque at Woking, England. Wear- ing the Pakistani national costume, the pair took part in the festival of Id-AI-Fitr, marking the end of Ramadan, Islamic month of fasting. About 100,000 Muslims live in England. As promised last week, I con- tinue with more well -tested re- cipes for jams and jellies. Why not clip and save them for fu- ture use? Cherry, Currant, Raspberry and Strawberry Jelly Yield: About 11 medium glasses (5% lbs. jelly) 4 cups juice (about % lb. each ripe sour cherries and cur- rants and 1% qts. each ripe red raspberries and straw- berries) 7% cups (31A lbs.) sugar 1 bottle liquid, fruit pectin First, prepare the juice. Stern and crush thoroughly (do not pit) about '/z pound fully ripe sour cherries. Stem about 1/2 pound fully ripe red currants and crush thoroughly. Combine fruits. Add % cup water; bring to a boil and simmer, covered, 8 minutes. Crush thoroughly about 1% quarts each fully ripe red raspberries and strawber- ries. Add to hot cherries and currants and simmer 2 minutes longer. Place in jelly cloth or bag and squeeze out juice. Mea- sure 4 cups into a very large saucepan. Then make the jelly. Add sugar to juice in saucepan and mix well. Place over high heat and bring to a boil, stirring con- stantly, At once stir in liquid pectin. Then bring to a full rol- ling boil and boil hard 1 min- ute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with 1/a inch hot paraffin. * * * Black Currant Jelly Yield: About 11 medium glasses (5% lbs. jelly) 5 cups juice (about 3 lbs. ripe black currants) PRICELESS PAGODA -- Hiroshi Kurile, representative of the Mikimoto Pearl Farms of Japan, examines a priceless scale model of a pagoda which is on display in a department stare. Entirely hand •wrought of platinum, silver and white gold Cis well as mother-of-pearl, it is a model of the Horyaji Pagoda in Mara, Japan. It is decorated with more than 1,000 pearls. 7 cups (3 lbs.) sugar 1/, bottle liquid fruit pectin First, prepare the juice. Crush thoroughly about 3 pounds (3 quarts) fully ripe black cur- rants. Add 3 cups water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 5 cups juice into a very large saucepan. Then make the jelly. Add sugar to juice in saucepan and mix well. Place over high heat andbring" to a boil, stirring con- stantly. At once stir in liquid fruit pectin, Then bring to a full,, rolling boil and boll hard 1 min- ute, inute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with 3 inch hot paraffin. * * * Almond Cherry Jam (Using sweet cherries) Yield: About 9 medium glasses (4% lbs. jam) 4 cups prepared fruit (about 3 lbs. ripe sweet cherries) 1/4 cup lemon juice (2 lemons) 5 cups (2% lbs.) sugar 1 box powdered fruit pectin 134 teaspoons almond extract 1 cup slivered blanched al- monds First, prepare the fruit. Stem and pit about 3 pounds fully ripe sweet cherries. Chop fine or grind and measure 4 cups into a very large saucepan. Squeeze the juice from 2 medium-sized lemons. Measure 1/4 cup into saucepan with cherries. Then make the jam. Measure sugar and set aside. Add pow- dered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to pre- vent floating fruit. Stir in al- mond extract and almonds. La- dle quickly into glasses. Cover at once with % inch hot par- affin. * * * Cherry and Gooseberry Jelly (Using sour cherries) Yield: About 11 medium glasses (51/2 lbs. jelly) 4 cups juice (about 2 lbs. ripe sour cherries and 1% lbs. ripe gooseberries) 7 cups (3 lbs.) sugar 1 bottle liquid fruit pectin First, prepare the juice. Stem and crush (do not pit) about 2 pounds fully ripe sour cherries. Crush about 11/2 pounds fully ripe gooseberries. Combine fruits. Add 1/4 cup water; bring to a. boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. Then make the jelly. Add sugar to juice in saucepan and mix well. Place aver high heat and bring to a boil, stirring con- stantly. At once stir in liquid fruit pectin. Then bring to a full rolling boil and boll hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with 1/s inch hot par- affin. * * * Gooseberry and Raspberry Jam Yield: About 10 medium glasses (5 lbs. Jam) 4 cups prepared fruit (about 1 qt. each ripe gooseberries and red raspberries) 61/s cups (PA lbs.) sugar 3/2 bottle liquid fruit pectin First, •prepare the fruit. Crush thoroughly or grind about 1 quart -each fully ripe gooseber- ries and red raspberries. Com- bine fruits and measure 4 cups into a very large saucepan. Then make the jam. Add sugar to fruit in saucepan and. mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring con- stantly. Remove from heat and at once stir in ' liquid pectin: Skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with % inch hot par- affin. Blueberry and Currant Jam Yield: About 10 medium glasses (5 lbs. jam) 4 cups prepared fruit (about 1 ib. • each ripe blueberries and red currants) 7 cups (3 lbs.) sugar 1/2 bottle liquid fruit pectin First, prepare the fruit. Crush thoroughly about 1 pound (3/4 quart) fully ripe blueberries. Stem about 1 pound (3/4 quart) fully ripe red currants and crush thoroughly. Combine fruits and' measure 4 cups into a very large saucepan. Then make the jam. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring con- stanly. Remove from heat and at once stir in liquid fruit pec- tin. Skim off foam with metal spoon. Then stir and skim by turns for 5 minutes, to cool slightly to prevent floating fruit. Ladle quickly into glasses. Co- ver jam at once with 3 inch hot paraffin. Customer: "Do you have an- other razor?" Barber: "Yes sir. Why?" Customer: "I'd like to defend myself." OFF - STREET PARKING — Any port is good enough thinks three-year-old Susan O'Brien as she parks her three-wheeler in a curbside telephone booth. Like many of her elders, Susie finds out that her bike is a little too long for the garage. Gisele MacKenzie Kenzie Catches The Boat By DICK KLEI ER NEA Staff Correspondent NEW 'YORK—"There comes a time," says Gisele MacKenzie, "when you have to jump on board, or else the boat will sail without you." This is Gisele's year to jump on board. And what she's jump- ing on is the chance to star in her own show next fall, after four safe and secure years on "Your Hit Parade." On June 8, she'll sing her Hit Parade swan song. Gisele MacKenzie, according to estimates of Broadway stu- dents, has everything it takes for ' big-time stardom. She is beautiful, of course. She sings well. She is an accomplished violinist and pianist. She has a fine sense of comedy. And, for the final touch, she has Jack Benny in her corner. It was on a personal appear - ways said there was something In my eye, some gleam or some- thing." What it was, perhaps, was the gleam of life.. Gisele was a nor- mal kid and loved the things normal kids. love. She went to a conservatory for advanced train- ing and found the life "mon- astic." "The other kids would work all day," she says, "and then sit up all night reading the life of some composer. I couldn't live with such a single-minded- ness of purpose. I always say I would have made a poor nun." She liked popular music all this time. She taught herself to play the piano and she liked.te sing. And she was offered a job doing both in Toronto. This was the first time she had to jump aboard, lest the boat sail without her. It meant turning herback on 13 years of GISELE MacKENZIE: She lets things happen as they will. ance tour—and, later, on his TV show—that the great comedic talents of the pretty, dark- haired Canadian girl were first exposed to the public. On Hit Parade, in some of the little pantomime stories, she showed flashes of her humor. But Benny gave her some good lines and situations and she overnight be- came a name to reckon with. Jack has kept his eye on her, He's actively interested in the success of her show next fall, a show she describes as "having no format at, all." Some weeks there may be a story line; other weeks none. Some weeks there may be guest stars; other weeks none. Benny figures it ,should be like his own in that the audi- ence won't know what to expect from week to week. All this, to Gisele, means ex- citement and a little bit of ap- prehension, too. It's the fulfill- ment of a lot of work for her. You can't say the fulfillment of a dream, because she's not the kind of girl to dream or plan ahead. She works away, letting things happen as they will. What almost happened to her, using that philosophy, is that she almost became a concert vio- linist against her will. It was the dearest wish of her parents that she study the vio- lin. So she studied. And studied. And became expert. "From the time I was 7 until I was 20," she says, "I studied. I used to practice four or five hours a day. But it was always a chore — something I did for my parents. My teacher never thought I'd stick to it. She al - violin training and it meant, which was infinitely worse, dis- appointing her parents. "I didn't hesitate a second for myself," she says, "but I knew it would hurt them. They were heartbroken. It took them a year to get over it." Even to this day, Gisele resists e�rt to add violinnumbers to her performances. She never practices "Once you've played so much, you never forget" — and will only rarely show off her fiddling skill. "If I'd kept up with the vio- lin," she says wryly, "perhaps today I would be in the third chair of the first violin desk of the Toronto Symphony. And I'd be bitter and frustrated — the kind of person who drops the rosih to get attention." Fortunately, life—and her own determination — had a kinder fate in store. From Toronto, she went to Hollywood to sing with Bob Crosby on the old radio show, "Club Fifteen." Then came records, `Your Hit Par- ade," Jack Benny — and now "The Gisele MacKenzie Show." It couldn't have worked out nicer had she planned it that way. Gisele — her name has been mispronounced as everything from Gazelle to Seashell does not take things seriously. Ex- cept her work. She enjoys life, singing, her two long-haired dachshunds, New York, Califor- nia, cooking, television, movies. In fact,most everything. And she enjoys looking for- ward to her big show next fall. The boat won't sail without her. a. EPIC ,OF FRUSTRATION—It.may look like these gentlemen of Paris, France, ' are vigirously applying themselves to party drinking but it just isn't ;o They're working—tasting wine. The wine -tasters are sampling sips of Vouvray wine from the banks of the Loire. And tasting is all they do since the sample must not be swallowed lest it leave a lingering last which might affect later lodgment.