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THE COLBORNE EXPRESS, COLBORNE, ONT. MARCH 21, 1957 GETTING READY -- Princess Grace of Monaco is holding her five-week-old daughter Princess Caroline before the royal infant was formally introduced to a crowd of Monagasques gathered In the courtyard outside the royal palace. The presentation was the start of two days of ceremonies for the baby's baptism. STABLE TALKS London Auctions Thrill Visitors To climb the staircase to one of London's famous auction rooms is to step back in time to the Victorian, or even the Georgian era. There is a sense of quiet dignity in the proceedings which lifts the auctions out of mere commercialism. The catalogue descriptions are in vivid detail and one can almost feel the sheen of rose or satinwood. American collectors in particular are finding a good market for their objects d'art at Sotheby's and Christie's since the ban on importing these for sale was lifted. At Christie's a small collection of late Chinese porcelain sent over from the United States recently provided the occasion for spirited bidding, much of it from Holland. The lots included some of the rarest examples of the products of the Chinese kilns of the 17th and 18th centuries, splendid, colorful pieces which astonished our ancestors when they first reached the Western world. Both Christie's and Sotheby's were founded in the 18th century; since then they have offered for sale some of the world's most famous art treasures. Visitors are welcome to attend the sales and to inspect the works of art displayed in the rooms usually on the day before the sale. At Sotheby's one walks up the short wide staircase to the four rooms on the first floor where the walls are covered with priceless tapestries and pictures and the cases filled with the finest china from many parts of the world. On the floor one may walk over an Aubusson rug Or a beautiful Bokhara. The auctioneer stands in- the "pulpit" with a clerk seated at a desk below him. In front of him dealers sit at green baize tables, talking in whispers and taking notes. The rooms at current sales are filled with dealers acting as agents, dealers in their own right, with private buyers and those who are merely there to watch proceedings. From the poker-faced crowd It is difficult to see who is bidding against whom, but there is no secret about the buyer, unless he deals through an agent. The auctioneer announces the purchaser when the bidding Btops. On a recent visit the crowd surged into the rooms for the rooms with the great master's label inside. Few turn out to be genuine. When one does, the bidding is a lively duel, flitting from $1,500 on this day to $9,900 in a few seconds. For this sum the bidder had acquired "a very fine Stradivarius violin" with varnish of a beautiful amber to brown, in excellent preservation, of the year 1703; with two bows, one silver, one gold-mounted. The crowd of sight-seers SAU.Y-5 SALUES "Please, please, sir; you're blocking- my view of the jury." flowed out as the hammer fell on the Strad. Genuine dealers in musical instruments remained to bid for the 19th century mechanical organ or the rare dulcimer, the Georgian spinet, or the Italian clovichord of perhaps 1700. Echoes of the musical heyday of Haydn, Mozart, and J. S Bach were recalled by an English piano of that period, the earliest surviving grand pianoforte by Johannes Broadwood, 1788. The original instructions for tuning and caring for the instrument were still behind .the name board. Perhaps it was a reflection on the size of modern drawing rooms that this early piano went for $165. In the furniture section, the catalogue conjures up all the curls and twists of the Victorian era, with its white-capped parlor maid and green baize-aproned manservant flipping round with feather brush and duster. Side tables had giltwood stands centered by lions' masks and with drapery held in the beaks of griffins. A bureau had a rimmed serpentine top, a William and Mary giltwood stand was fitted with a marble top to form a side table, "the double scroll legs carved with leaves and joined by a deep apron piece, the central panel carved with a winged boy standing among foliage." Oriental rugs and carpets were sold quickly. Large Aubusson tapestries, covering nearly the whole of one wall and worth hundreds of pounds, fell in minutes. Nowadays collections usually come from many small collections rather than from one big one -- which all adds drama and interest for the overseas visitor to the salesroom.--From The Christian Science Monitor. Compulsory Fluoridation The long arm of 'federal government control over the individual lives of some of its citizens has now been stretched even farther than in the past. The department of defense has directed its officials on state-side military bases on which dependent children live to fluoridate the domestic water supply used by resident families. The fluoridation of water to protect children's teeth from decay has become a controversial matter in many local communities where it has been proposed. Its advocates include various professional dental societies and with public health. Opponents include other persons wko, for-one reason or another, do not want their water "doctored" before it reaches their homes. The question has been settled by vote in some localities. . . . Military personnel and their families are always subjected to all sorts of rules and regulations, and many will take the fluoridation order in stride. The national defense department directive, however, does appear to take a rather basic freedom of choice away from the individual citizen who happens to be quartered on a military base. Regardless of the merits or demerits of fluoridation, there seems to be little reason why it should be imposed upon the children of an airman in the name of national defense, without the consent of the majority of 'families scheduled to be treated.-- Spokesman-Review (Spokane, Wash.) Overall cost of moving traffic now being carried by bus in Canada is five or six cents a ton mile as compared with the current railway revenue of IVt cents per ton mile. The Pennsylvania Dutch people did not come from the Netherlands, as many people think. They came from the Rhine area of Germany, where the word "Deutsch" meant "the folk" of that region. The term "Dutch" was applied to them by English-speaking people of colonial times who misunderstood the immigrants when they said, "Ich bin Deutsch." But the Amish and other members of the Plain sects who settled on the Pennsylvania frontier soon demonstrated what are so often considered German traits of thrift and frugality. They raised bumper crops of white potatoes in the fiije rich soil of the new world, womenfolk made delectable dishes from them that astonished and delighted the English settlers, writes Mabel Slack Shelton In The Christian Science Monitor. They grated "Deutsch Spuds" and made them into pancakes; they used them in soup; they grated them again in Potato Custard; they fried them, baked them, and put them in stews. And their descendants, equally as versatile in the kitchen, found that potatoes help to make a never-fail fudge that is famous. Their recipes are exact and contain many helpful hints -- just what you might perhaps expect in the way of thoroughness and caution, when you recall their German background. Potato Pancakes To make Potato Pancakes, they advise: "Pare 6 to 8 medium-large potatoes (preferably old ones); peel 1 large onion. Grate potatoes and onion into large bowl. Salt to taste (Vz teaspoon or more). Add 1 egg or 2 eggs, depending upon size (use 2 if you are preparing 8 potatoes) and 2 rounded tablespoons of flour. Blend thoroughly and drop by tablespoons onto a hot skillet that has been greased with bacon drippings. (These pancakes need enough grease to keep them from sticking.) Fry until they are crispy golden-brown on both sides. Serve as quickly as possible." Potato Soup One large-, or two medium-sized potatoes for each serving of soup. One medium-sized onion for each three servings of soup. Water to barely cover the peeled and thinly sliced potatoes and onions. % teaspoon salt for each serving. Cook until the potatoes are very well done, and the liquid is reduced to the point where the consistency of the potatoes and onions resembles moist mashed potatoes. Then add a small lump of butter. Add 1 cup of milk for each serving, and heat to the boiling ^>oint, but do not boil. Add pepper to taste and serve. Potato Fudge Boil 3 cups of white sugar, 1 cup of brown sugar, 1 cup evaporated milk, Vi cup corn syrup, and four squares of chocolate together until a medium-soft ball can be formed. Add 1 tablespoon of butter or margarine. Let cool, then beat until half done. Add two cups of hot potatoes that have been baked and forced through a fine sieve; then continue beating until creamy. If desired, add 2 cups of nuts and 1 teaspoon of vanilla just before pouring. Pour into lightly buttered pan and mark into squares. Bachelor's Pie If a housewife has to be away over the meal hours, she usually leaves what is known as a "Bachelor's Pie" in the oven for her husband and sons. To make this, she lightly butters an extra-large pie plate, then thinly slices raw potatoes into the pan to make a layer about an inch deep. She tops this with a layer of thinly sliced onions, and adds salt and pepper. Over this she arranges inch-wide strips of round steak, then dots the whole with small pieces of suet, and salts and peppers again. She covers the plate with piecrust, slashed to permit steam to escape, and leaves the pie in a medium-hot oven to bake until done. Her stove is wood-fired, and she can gauge her heat and length of baking to a nicety through long experience. In a gas or electric oven, 1 hour at 375° is right for this meal-in- TOO MUCH SAVING A salesman, trying to' sell a housewife a home freezer, pointed out, "You can save enough on your food bills to pay for it." "That's fine," answered the womati, "bt you see we're paying for our car on the carfare we save. Then, we're paying for our washing machine on the laundry bills we save, and we are paying for the house on the rent we are saving. It Iooke to me like we just can't afford to save any more at the present time." Cooking Tips For Small Families Senior homemakers who enjoy cooking for one or two are in clover these days, for with all the canned, packaged, and frozen foods on the market, evfh shortcut meals can be nourishing, ap-'petizing, and varied. The secret of variety, says a home economist with the U.S. Department of Agriculture, is in using the popular "convenience" foods along with others in different combination. Canned corned beef, for example, may be formed into small cakes and grilled with a slice of pineapple on top. Canned tomato soup, undiluted, makes a piquant sauce for meat balls, or it may be combined with quick-cooking rice for a savory "Spanish Rice." Canned macaroni or spaghetti in cheese sauce go well with ground meat, tuna fish, cut-up cooked chicken or ham, dried beef, or frankfurters, baked to blend the flavors. Canned tuna fish or chicken, with chopped onion and green pepper for extra flavor and color, are delicious when combined with condensed chicken soup. If baked, top with baking powder biscuit, or with bread crumbs, crushed crackers, or crumbled corn flakes. Many a cook whose stove is a single gas or electric burner specializes in one-dish meals. Not skimpy, stand-up-at-a-counter-and-eat affairs, but meals featuring such old-time favorites as braised liver or pot roast with vegetables, fish chowder, Irish stew, or New England boiled dinner. To complete the menu, a crisp salad, bread, and perhaps a simple dessert of fruit, fruit pudding, ice cream or sherbet. A skillet of cast iron or cast aluminum with a tight-fitting lid makes it possible to prepare one-burner meals in series. First, plan a dessert which can be served cold; say fruit, fruit gelatin, or tapioca pudding. Then, for example, combine ground meat with cooked spaghetti and tomato sauce and cook it in the skillet. When this is done set it aside -- it will keep hot in the skillet -- while you cook broccoli or some other green vegetable. A double boiler is another handy utensil in the one-burner kitchen. For "double decker" cooking, boil potatoes, corn on the cob, or some other vegetable in the lower part of the boiler while rolls are heating in the upper part. And of course there's nothing more useful than a double boiler for reheating such foods as cooked meat and gravy, and other leftovers. A s experienced homemakers know, leftovers can save" both time and money. "Just be sure," cautions my home economist friend, "that they are planned leftovers. Add just enough new food so that you won't find yourself eating leftover leftovers." Among her suggestions for planned leftovers are these: Use leftover bread in cheese fondue, scalloped dishes, bread pudding. Or toast the bread, top with a sliced frankfurter and a thin slice of Cheddar cheese, and broil till the cheese melts. Omelets and scrambled eggs can be enhanced with small bits of cheese or tomato, green onion, peas, or ham, chicken, or bacon. Salads are a "natural" for leftovers. To a tossed green salad add cut strips of ham, chicken, pork, or veal. Mix leftover cooked vegetables -- chopped celery, cucumber slices, tomatoes, green pepper, shredded cabbage. Combine leftover fruits with small cream cheese balls, or grated cheese, or serve with cottage cheese. Or- for dessert, combine the fruits with sliced bananas, and sprinkle plain or toasted coconut over the top. EXAMPLE FOR CANADA Over 40 million acres of privately owned forest lands are enrolled in the Tree Farm Program sponsored by American Forest Industries, and the total is being extended rapidly throughout the country. This land is owned by over 10,000 individuals and wood-consuming companies. Plots range from three acres in the case of some backyard foresters, to 200,000 for the larger timber and pulp corporations. These tree farms are not just ordinary bush land but, as the name implies, are places where commercial trees are grown, protected and handled as a crop, just like wheat, or apples or potatoes. Unlike some of those others mentioned, however, there are no market worries about tree farm crops. This business is something we could push very much to the general advantage in Canada. True there has been some progress already both by companies and individuals. But compared to the scope of the U.S. plan we have hardly started. Few if any countries have the immense area of potential forest land which lies along the fringes of agriculture settlement that we have in Canada. With a little care chiefly in new planting and protection this could be turned into a huge, new and continuous supply of timber and pulp wood. CALL ME FOR DINNER, JAMES-Too, too bored by the whole ♦ling Is Pilgrim's T.V. Victor, a blase bulldog, shown napping luring the Westminster Kennel Club Show. With his Ivy League top at a rakish angle, Victor awaits his owner, Albert Poholek. CLERGY IN THE FOOTLIGHTS - Two clerics who are equally at home in a church or a theatre are the Rev. Aime Duval, left, a French Jesuit, and Larry Kettleshake, a Springfield divinity student. The gui'ar-playing priest is shown at Paris' Gaumont Theatre where he sang to an enthusiastic crowd of more than 5,000 teen-agers. A top popular singer in France, Fr. Duval says musical recitals of spirituals, swing, blues, ballads and religious songs of his own composition lead his audience closer to God. Kettleshake, earns a large part of his college expenses with magic demonstrations. He has appeared before large audiences regularly for the past several years. GET SCISSORS AND FOLD SOME PAPER . . .-You'd have to be pretty good to come up with a string of paper dolls as fetching as these pictured in the surf at Daytona Beach. They may look like figures cut from paper, but closer inspection reveals that the pretty Cypress Gardens Aqua-maids are real, living dolls.