Consuming Interest
BY LESLIE ADRIAN THE United States Army has been carrying out an investigation to decide whether the Ameri- can Serviceman's uniform will be of pure-wool fabric or of one of the new man-made materials. After tests dating back to the Korean war, the Quartermaster Corps have come out, in favour of the old-fashioned all-wool materials.
I have just read a report from Washington Which says that in future army policy will be to Purchase all-wool fabrics so long as sufficient Wool is available. A Quartermaster Corps spokes- man—the prose style is familiar—says : 'Procure- ment of blended fabrics by QM, which was con- sequential during the Korean emergency, was discontinued after the Korean-caused shortages disappeared.
'The only present QM procurement of blended fabric for garments is of 15 per cent. nylon, 85 Per cent. wool shirtings, which was chosen after extensive testing for strength and wearing qualities. This shirting will continue as standard issue.' The report goes on to say that testing of other blended fabrics will continue, but chiefly for the purpose of having substitutes available in the event of an emergency. I wrote recently about some of the new syn- thetic materials which are now available in Britain. The piece was of an introductory nature, for I believe that many people are still unfamiliar with the new man-made clothing materials, their names and the claims the manufacturers make for them. As in the case of commercial TV, tran- quillisers and supermarkets, American manufac- turers have bad several years' start in the full- scale commercial development of these materials and we are now able to learn from their early mistakes.
This US Army report shows that there is still much research to be done in this field, particu- larly with the blending of synthetics and natural fibres; and I hope the industry here will be cautious in the claims it makes for the new materials. A small instance of over-enthusiasm leading to disaster has already taken place in this country. Soon after the introduction of nylon materials, a host of nylon net curtaining materials appeared on the market. It was the unfortunate customer who discovered that sunlight quickly rots nylon net; and these materials soon disap- peared. This is the kind of information which we ought to get from the testing laboratories, not from the victimised shopper.
At the moment there appear to be three main drawbacks to the synthetics, which should be weighed against their wearing qualities, crease- resistance and quickness of drying. The first is the difficulty in dyeing which, in many cases, limits the range of colours to dull, neutral shades. There have also been troubles with 'pilling,' which means that the synthetics, after they have been worn for some time, begin to rub up into small, fluffy balls. And there is the matter of price. The newest and best synthetics are not cheap. The Terylene and worsted grey slacks sold by a famous multiple store, for example, cost roughly ten shillings more than all-wool worsted trousers.
These problems will be solved; man-made fibres will be surely perfected. And, indeed, they must. Supplies of wool, silk and cotton are never again likely to be sufficient to clothe the world.
* * The tenants of a new block of luxury flats in London, SW I, include two journalists, a Financial Times executive, an industrial designer and a French countess. Each flat is fitted with a garbage disposal chute and rubbish is caught below in bins. Several times a day the peace of the building is shattered by the residents dropping 'empties,' which crash down the chute and break into smithereens with a deafening explosion against the edge of the bins. The yard at the back is now covered with broken glass.
What intrigues me is that these people, in spite of the ominous crashes and the splintering glass, have obviously made no attempt to discover how the chute works and what can safely be sent down.
What was that story, now, about the housing estate tenants who kept coal in the bath?
* * *
Anne-Marie Crevecceur's final recipe (No. 4) is for children—or their parents.
I was amused (she writes) the other day, at a large and truly international children's party given in a Riviera hotel. Amongst the innumerable sweets the arrival of a series of cherry-capped Iles Flottantcs brought forth a cheer of welcome. Yet their simplicity illustrates the great Escoffier's advice to cooks, 'Et surtout, Mites simple. . .
To prepare a Floating Island I first make a caramel by boiling two ounces granulated sugar, with one tablespoonful water till the mixture be- comes dark golden, then turning a souffld mould slowly round to coat it with the caramel. Next, I separate whites and yolks of six eggs and whisk the whites into stiff peaks before adding five ounces of icing sugar, a little at a time, whisking well after each addition; and lastly, I fold in some crystallised fruit either mixed or not (the cherries should be halved, large pieces of fruit roughly chopped, and all dipped in some icing sugar). I put the whipped mixture into the mould, press- ing the whites well down with the back of an oiled spoon; then cover with a greased paper and steam very gently in a bain-marie for about an hour.
Meanwhile, I put a vanilla pod in a scant pint of milk and bring it to the boil, leaving it to cool slightly while I work together three ounces castor sugar and the yolks. I pour the milk gradually on to the egg/sugar mixture; then return it to the fire, gently whisking till the cream coats the back of a spoon. Retrieving the vanilla pod, I pour the cream into a shallow serving dish to cool. When the soufflé is done I allow it to become quite cold before turning it out on to the cream, where it will float. It will be enough for four or five people.
Previous page
