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Shortage 0f Cooks Getting Worse Mie soup is a tepid, watery 7'mixhu,,r-e ia whih fLvw v"e- ýtb1lesý juliefine float impy The if acy irenciinme fonr the en- trec--the chef"s specialty-turns 'Gint to dlsgýùsa a ciknbes 'covered will pineapple and rnlird cheese. 7".e de ý -ýssr is ipêdhes f 1pmbi-cs, butl when it ap -a n i is ouysponge cake ltcoped iby a canned peacJIi haîf aRnd accomipan'ied by a jigger of ~gi'. " h e) rad in th-e 4-But we iundeis-btnd that gin mnak~a prety god fire." This nnecr,itl vaito si uýer-ved up nihtly ini a dismay- ïnly largeý miomber of'go" aiia exansie -Amenican res- tuat. A n dý, uniess maore ýYe(UDn 'en ajre trained soon in itIse art af gýood cýooke-ry, it m-ay 1berzxne thse gouiirmret, sýta-pe in, ail but a few r are places. AMzeady ti-ie shortage of chýefs trainred in the suibtieties of g-reat eusn.from f ood preparation ta ,noLn a planning, lias become a!cute.ý Master chefs like Ciemient Grangier, 57, of New York's Le Pavillon, MVIartin Manzo)netta, 63, of Bostoin's renowned aid Locke Ober~ Restaurant, and John Daie, 54, af Antaîne's ia N\ew, O-lens wiili be retining la a few years. Good cLhefs will theni be as scance as whaoping cranes. A definîtive study made in 1955 for Statier hotels wanned that 18,000 cooks and bakers and 400 ~professional chefs wouid be need- ed each year in the U.S. just ta r-eplace the men wvho die and re- tire. Thse figure doesn't take into accouint the inroads of new res- taurants. Manliattan's newest hotel, the Amiericana, for ex- amnple, had ta raid rival kitchens for ils 197 cooks, Indeed, for iyears piracy lias been the indus- try's, only reaction ta the ýchef tshortage. But now, in several IS cities, more im~aginative ap- proach, es are being tried: Iii New York, thse chefs' union >nd thse Resta-urant League an- -x»uinceLC plans for a, new apprea- tlehpprogram. By paying ~lswasensand othier unskilled wors.kers to attend classes and takâe on-tIse-job training in thse eulinary arts, thse program aima at turning out 200 s;ki11ed cooks withln two years. ïn Boston, 25 cooks are enroli- i4l in a. twa--sernester course ln hbaute cuisine, started last month by a grou~p of Boston chefs and 1 Meir enmployers. With an eye ta its own indlvi- dual txeeds, B3rennan's restaurant ïi New Orleans lias decided tao pay two young Amenicans ta serve apprenticeships in Paris r.estaurants. If they are w,,orking ait Brennan's ten years fram aow, they need not pa.y back the ý'noncy laid out for their main- tenance, For yeanrs, of course, miost of the g-reat chefs in the U,. have been Europeaas, who started as apprentices at around the age of 15 and -worked for fifteeni years before they doaaed thse chef'a Stiff white toque. But na-w Eu- ropc'sretaratsare hiaving a boomn and even the litnlaýn-s,wh usepd ta emigrate to Switzerland atnd Germany for work, are lie- Mingcnouagdta stay home ta cook. Amrenicans, woconsider c aokig a eniai job, are avoid- igtire craýft. Desýpite tins, Ernest Lanker, thse 53-earoldSwiss chef at San Fnic'sRedr Knight, is nat at ailpeimsi about the fu-ture of Ameýricain cuisine. "Cookingl has buecome more efficient tirn it was; 30 or 40 yea:rs ag,"le piints out., "With techinology, it may be that not as many cooks and che)ýfs wil1lie necessary. Lots of aid-timers'say the kids caqn't do it any more, but ao1id-timners aLiays talk that way." Surgery Under Extreme Pressure Over the last decade, elaborate heart-luag machines have helped surgeons save scores of lives by taking aven tlhe patilent's circula- tion while lis heant is stopped for repairs. But these steel and plastic machines may hinder the surgeaa's efforts by damiaging biood celîs. An ingealous experi- mental step toward solving thua problem lias now been taken by Dr. Icte Bocrema of the Univer- sity of Amnsterdam's Wilhelmina Clinic. The ,')-yeaýr-old Dutch surgeon lias built a complete 14- by 20- foot openating room within a compression tank, designed to raise tIse air pressure inside ta 45 pounds per square inch-.-three times normal atmospheric pres- aune. Thre abject, Dr. Baenema said lat month, is ta saturate thse patient's blood streamn and tis- sues with axygen "so that thse ceils have a much higlier reserve of oxygen than they normaily have." According ta a iaw af physica wvell known ta thse bat-. tlers of carboaated beverages, tIse amautof gai dissolved la iiquid g oes up as pressure increases. Thus, if a patient breathes pure oxygen while under 45 pounda of pressure, tIse amnount of axy- gen inibis blood plasma and tis- sue fulda lj.-; increased fifteen timies. How could drenching thre blood wi th axygen under pressure Iselp? For one thing, thse 6 ta 8 Îplats o)f fresh blood needed ta "prime" the heart-iung machine miglit le sharply reduced. Fur- 1thermore, oxygeni-nicli b 1 o o d miglit tot have ta be pumped as fast, m-,eaning less wear on the red blôod celîs, and less monitor- ing by operating roomr tecli- nicians. Iii a typical operation, thse tali, bespecta(.l1ed surgeon aad bis as- sistants enter the operating roomn tlirough an air lock. An engineer, peen7ing through a thiicli glass partiale, contrais thse pressure ,while aýnother assistant outside hiands instruments and drugs thrnough a second air lock. Until thse surgeons' ciest muscles ad- just ta thse increased pressure, their vaices have thse tiany quai- J ty of a Donald Duck souad track. When tIse apenatian ends, the en- gineer carefuliy regulates de- compression ta prevent "beads." Dr., Bocrema is sl--lihtly disap- painted la one aspect of hïs higli- pressure operating room: Oaly haîf of tIse surgeons and anes- thesiologists an tIse hospital staff can performr there camfortably, Like many alnplane_ passeagens tIse others h-abituaily devýelap aeevere pains in their ears and amnuses with thse change lai pres- sure. --FrnmNEWSWEEK HEAD COOK - One of these West Berliners -will be "head' cook when he crosses the finish line Att cooks in the- race took timne out fram kitchen duties ta don tait white hats end take part in the Grand Prix of "Cooks Club of 1 841." ~Y ! ALETLS If you didn't get your fruit cake made early so that if is "nipeninig" for thse hoiidays, here la ane that doesn't have ta wait ta be gaod. "This miakes a moiîst, tasty fruit cake, quick ta fix; it mnay be used at once, wrîtes Mrs. Winifred Borderud, EMERGENCY FRUIT CAKE i cup sugiar 'ký cup shortenlnig i'/4 cupa thlek apple sauice 2eggs, beaten 2caps silted flour Z teaspoonis soda ",,.eteaspoon eaeh, cloves and 1 eup choppedunuis 1 cup raisins 1 poun4. mixed eandied fruits Çre-arn slitening and sugar; add beaten eggs, then apple sauce. Add sifted dry ingredi- ents, then nuts and fruits. Bake la greasedl, floured large-size br ead pan for 1 hour- at 375' F. Would you like to have somne Brambles for Cirist mas? M\rs. Henry Goerger writes ta tire Christian Science TMVonitor. 411 used ta l1unch at Schrafft's la Boston wiren they lied Brambles, and wir,,ea I neturned ta Peninsy- lvania, 1 tried ta make this delec- table pastry. After miany tries, I -r1ve at tire folla-wing necipe. Tire filling may lie prepared 'the day before, o,.r at least carlier la tire samneCday." BRAMBLES 0ORFRUIT-NUJT SQUARES PASTRY 3 clips flour 1 cap vegetable shortening 2 tablespoans sugar 1,4 teaspoon sait Sufiiet od water to maSo dough easy ta hiande-about 6 tablespoonls. Mix flour, sugar, and salit; cut la shortening. Thecn mix in water, using oniy enougli so that, parti,- clos will Isold together when pressed with fingers. Divide in i2 parts. Ral out ½ý for thse lower AIRPORT DEDICATION - Presidenit Kennedyv is greceted by formner President Eisenhow,ýer on arrivaltot dedicute Dultes Internationali Arport, Va, narnied for the lote Secretary of State, crust. You'lI need a pan about 1Ox6xIlk inclies. FILLING 1 cup prune pulp (miake frin about 26 large prunes> 'cup sugar 1 cup raisins 4 tablespoons flour 1 cup prune liquid Combine sugar and flour, then. cmbine with al the other ingre- djientsi. Bring ta bail overlo heat and sîmmer for a few, min- uates until mixture is of spread.- lng coasistency; cool. Spread fllling- evenly aven dough which you lhave rolled, ,Sprnlnklc 3/4,, cup broken nut mýeats and 1 tablespoan lemnon iuice aver fillîng. Roll out re- maining duogli and caver filling ,pie rce this before- putting it on). U.crusts securely, Bake as you would a fruikt pie , about 400 F for 40 ta 45 minutes. Cool well before cutting, inta squiares. Keep ln a cool place, and squares ,vili keep for wý,eeks if separated into layers witli waxed paper be- tween1. * I "It takes twa people w-orking together ta make this candy-buit it's deliciaus and keeps that way îndefinitelyý," writes Mrs. Robent W. Clark, who sent this necipe: AUNT BILL'S CANDY 3 pints çsugar 1 pint -whole nilk, or cream, if youl preffer ,4pound butter .4 teaspioon soda 2 pounds pecans 1 teaspoon vanill Pour 1 pint of the sugar into a lieavy iran skîllet and place over low flire. Stir with a woaden spoon and keep the sugar mav- lngc s0 that it will not scorch. It will take almast haîf an haur ta comnpletely meit tis sugar, anid ne time at ail ta 'et it smnokè or. cook sa fast that it turns dlark. It should lie about the colon of liglit brown sugar syn VuP. Wlien you have started this sugar melting in the skillet, pour tIse remaining 2 pints of sugar, together with the milk or cream, into a deep,lieavy kettie and set it, over a low ,fire to coük slowly while tIse othepr sugar is melting. Wiren tire sugar in tire skiilet is melted, pour it sol into tlie kettie of boiiing m iilk and sugar, keeping 'it at low heat 1and(1stir- ring cntnl.Tire secret of mixing tliese iingredients, is ta pour a very fine stram o lr- er thian a knritting nedieand ta stir aicoss the bottom of the kettie ail thc time. continue Co okin-g and stirrinig tuntil the mitr orms aï firmi bail wheun drp rdio coldi water. Thier, turn out f ire and addc sodla i- meiaev, stirring v-igor-ous.ly un-, til it foamrs up. Next, aidd butter, aloigit to meit as youI stir. Seýl, mixtures- off tire stove or in a Cool Place, but notoudrs forabu 10 minuites., tien aýdd -vailla a -,nd begin beaýting-. Still using tire wooden spoon, beat un- tii ixture is 1thick and icaeývy an lasaduil apaanei- stidofa lozs siren. Add inut- 9961 - 6t- gaSSI Love AndMarriage Mystery, superstition and ro- znance - they have always ýiel1d a strange but none thse less real fascination for mast womea. Take tire subject of horosco.pes. They appean regulanly in news- papers and magazines. See how aftexi neiglibouns briag them- dis- creetily inta conversation. And watchliow frequently many peo- iple turn first of all to tire horo- scope pages. Engagement rings and wed- dings have been wnapped in leg- end and superstition since ea.rly days. Thse idea of weaning a ring on thre third fingen aof thse lef t hand orig-inated when it was thaugit tirat a nerve or an artery vient strailit from thene ta thse hearit! Taday, of course, it is stil! ai- ways coasidered very uaiucky ta ]ose an engagement - ing on ta mislay on nemnove a wedding ring. Tirere are so many ways la which a bride nray temnpt lien luck--seeing tire groom on ber wedding diay befone tire cere- many, for exampie. Sire is sup- posed, taa neyer ta wvear thse complete bridai outfit, until the day, No bride is supposed ta sýec herseif in a mnirror fuliy dressedl as for the day, except wiren she î s on. the point of leaving for- the churcir, Even tiren, it is tirougit wiser not ta put on gloves. According ta superstition,, sire muist wear orange biossoar, ta en- sure lier moarniag-e is not cirild- less, and lc ie aeful aothIs fClowvers sire carrnes. Lilies are thse preference, while lilac, hules of the valley and pnimnoses are Shie wi have an. especially mneats (braken ones are best) and mix. Pour into sh.allowv pans and cool lightly, then cut into smnali squares., .1 * * A DELECTABLE FRUIT PUNCH 3 quarts unsweetened pineapple juice Juice of 8 lemons Juice oýf 8 oranges Juice of 3 limes 2 cups sugar 1 eup mint leaves 4 quarts dry ginger aie 2 quarts plain soda water 1 pint strawberrles, quartered Combine fruit juices, sugar, and mint leaves; chili thorougli- ly. Just before serving, add gin- gser ale, soda wvater, and straw- beries; pour aven large cake of îce in punch bawl. Float thin slces of lemon and lime. Serves 3i.** CRUNCHY BACON CIlIP DIP Saften anc haîf ?cip creamr cheesýe. Add 2 tsps. Ketcliup, i tsp. prepared mustard, ¼ t'sp. ground ginger. 1/ cup commer- cial saur cream and 1/ý cup cnisp)- ly cooked chopped bacon. Yîeld o nc cup. bright futuare if the household cat sneezes on her wedding-, morn- ing, Then she should leave her home by the front door, stepping across the tlireshold dieliberately with her right foot first, writes Marienne Wilson in "-Tit-Bîts", She will be fortunate if she is wearing white, silver, blue, pink or gold, and if the suni shines on hrif she mneets a sooty sweep in fil regalia, or sees a rainbcow. And more so if she looks acci- dentailly in a mnirror with lier husýband after the ceremony. The cutting of the wedding cake, too, lias mucli tradition about it. The bride cuts the first piece, as a sîgn that no one can cuit into her happiness. Unmar- ried g-irls are supposed t5 keep a piece of caqke ta pop under t.heir pillows sa that tliey, can dreama of their future païrtners. Th-e bride is also advised ta keep a portion so that lier husband wvill alasremain faitliful, WVlien the groom cýarnies theIl brd ven the tlireslid of the new homne, lie is abeying an an- dient superstition for ber safety -for i was ance thauglit that spirits lingered in doorways. iChildhirtl, in thie dim past, waýs frauglit witli superstition. A godmidwife atrr.iving- on tlie scene would immediately make sure that al doors were unlock- ed ,Ar~ ail knots loosenied. This was supposed ta casef labour pains, and ensure safe arrivai. Soutnds strange ina these days of space rackets, dousn't it? WHAT'S NEW? -- Frank, E. Armistrong has recelved a pat- ent on Li square cookinc spoort that f its a round pan.. When, you stir ai sauce or soup, the f lat edges swipe ctean atong the bottom and edges of the pan, preventtng burning of food. SLLJM BER, SCENE - G-reat-grandmiother would neyer recog.' nize mnodern versions of the nightshirt shown in London, . 11=11PICIIIIII 1 iý N N N N N N - N N N N N N N N N N N N N - N '4.- N N N N N N N N - N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N s N