Alaska Visitors Association
Contacts Local Chambers
To Help Compile Folders
The Alaska Visitors Association
has this week contacted the
Chambers of Commerce through
out the Territory offering to help
compile and finance individual
community tourist guides, publi
cations and folders.
Jim Chadwick, executive direc
tor of the Association, explained
that the Territory is so big and
has so many attractions to offer
th^ visitor, it is impossible to
combine everything in one in
dividual folder.
“The new folders will include
scenic attractions, things to do
and see, accommodations and
other features of the area which
are of special interest to travel
ers, with all of the folders so
printed that they can all be bound
together in an attractive booklet
for use by travel agents, trans
portation companies and others
interested in the sale of Alaskan
vacations,” Chadwick said.
The Association plans to reissue
the folders each year so that in
formation will be up-to-date and
new added features will convince
more and more people that Alas
ka offers the best vacation in the
world.
Legal Blanks at The Nome Nugget
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Mt. Trident Erupts
Spilling Lava and
Spouting Dust
ANCHORAGE, W)—An airlines
employe reported here Monday by
radio that Mount Trident in the
Katmai National Monument erupt
ed shortly after 10 a.m.
Johnny Walatka of Northern
Commercial Airlines, who is based
at the airlines’ fishing camp near
Katmai, said the eruption came
from the same fissure opened in
Mount Trident’s February erup
tion.
He said a huge cloud billowed
from the peak, rising from five to
20,000 feet in the air and that
lava and pumice were pouring
down the sides.
Only last week Mount Spurr,
across Cook Inlet from Anchor
age exploded, showering the sur
rounding area with volcanic dust.
More activity from 10,925 - foot
high Mount Spurr was reported
today. Mount Trident is between
250 and 300 miles southwest of
Mount Spurr.
An Anchorage pilot, Ward Gay,
flying near Mount Spurr, said he
saw it erupt Monday. He esti
mated a cloud of smoke and ash
reached an altitude of 10,000 feet
within three minutes of the blast.
The Weather Bureau here and
other pilots discounted Gay’s re
port of the Mount Spurr eruption.
The pilots said the cloud of smoke
Gay reported was probably only
a cumulus cloud.
They said such a cloud could
easily be mistaken for an erup
tion.
It is believed the hot dog, which
has become a favorite food thru
out America, was first served at
New York City’s Coney Island in
1871.
Freighter Sinks
In Fog Collission
Off Golden Gate
SAN FRANCSCO, UR — The
collision of two freighters in a
murky fog 18 miles off the Golden
Gate Tuesday sent the Jacob
Luckenbach to, the bottom in 200
feet of water but all the 49 crew
men were rescued. Some were
hurt—none seriously.
The Luckenbach, bound for
Pusan and Yokohama, and the
Hawaiian Pilot crashed while
groping their way through ocean
swells in extremely poor visibib
ity.
Both vessels put out lifeboats.
Swiftly and efficiently the Luck
enbach crewmen were picked up
and transferred to the Hawaiian
Pilot which, though damaged at
the bow and taking some water,
proceeded to San Francisco under
her own power.
The Pilot, operated by Matson
Navigation Co., carrying 50 crew
men and nine passengers, was in
bound from Hawaii with a heavy
cargo of bulk sugar, molasses and
pineapple.
The Jacob Luckenbach stayed
afloat for an hour and 20 minutes
after the crash.
The Luckenbach ship was listed
as 7,869 tons; the Hawaiian Pilot
at 8,449 tons.
WASHINGTON, UR — The In
terior Department opened about
22,000 acres of public land in the
Port Graham area of Alaska to
settlement today, but cautioned it
was of “doubtful value for home
steading.”
World War II veterans will
have first chance at the land, the
Bureau of Land Management said.
The 22,000 acres previously
had been withdrawn from settle
ment until surveys to determine
its best use could be completed.
__ ^ __
PUT EGGS ON THE MENU EVERY DAY;
LEARN TO BUY, STORE, COOK THEM
by the
General Electric Consumers Institute
An egg a day has never been pre
scribed as a way of keeping the doctor
away. But one egg has so much good
food value that it seems like a good
substitution for the apple in that old
familiar saying.
Eggs don’t have to be fried, boiled,
poached, or scrambled to count as that
egg a day. The smart homemaker
knows that they can be used in recipes,
raw or cooked, and still score on the
day’s nutrition chart. For family mem
bers who don’t like eggs, they can be
"sneaked” into custards, puddings,
coatings for fried foods, gravy, mashed
potatoes, French toast, or muffins.
Tips on Buying Eggs
How can you tell when an egg is of good
quality when all you can see is che shell?
Because the shell of an egg reveals little
about its quality, government gradings are
stamped on egg cartons as your guide. Gen
erally speaking, a Grade AA or Grade A
egg when removed from the shell has a firm,
thick white which takes up a small area in
rc, and the yolk tzrrvis firm and high.
As tne £c.v** 1" thi v ’ •:*
th:-.r.cr and the yolk flattens out.
Regardless of government grading, nutri
tive value of eggs is the same. High quality
eggs are ideal for cooking in the shell, frying
or poaching, where appearance is an im
portant factor. Lower qualities may be eco
nomical and are just as good for omelets,
scrambling, and general cooking.
When you select eggs for cooking, says the
General Electric Consumers Institute, you
will have to depend to a large extent upon
government gradings, but here are a few
things you can look for before making your
purchase to be sure of a good buy.
.In a fresh egg, the shell has a slightly
rough texture and a dull appearance caused
by the "bloom”—a protective film which
seals the pores and helps keep bacteria out.
A shiny appearance indica’tes that the bloom
has been removed by careless handling or age.
Modern poultry farms refrigerate eggs im
mediately and observe every precaution to
keep them fresh. Whenever possible, pur
chase eggs from stores which keep them
under refrigeration, or from farmers who
you know observe precautions for keeping
them fresh. Once allowed to stand at room
temperature for as long as 3 days, they may
lose as much in quality as those kept in a
refrigerator for 2 weeks.
Grade A, Extra Large, white eggs are Wot
always the best purchase. The size as given
on egg cartons is determined by weight, with
an average egg weighing about 2 ounces.
Cooking performance, quality, and nutritive
value of small eggs are equal to those of
larger eggs.
The color of an egg tells nothing about
the egg itself, even though white eggs are
often more expensive. Brown or white, eggs
have the same food value, flavor, and quality
when given the same government grading.
Good Home Storage Important
It is just as important for you to
store eggs carefully as it is for the
poultry farmer or grocer. I
On hot, summer days, make eggs
your last purchase, and get them home
and into the refrigerator as soon as
possible. Wipe off soiled spots with a
damp cloth, for eggs with clean shells
k .p best. Because washing removes
the protective "bloom,” eggs should
not be washed until just before using.
Many of the newer standard re
frigerators have door shelves or egg
baskets designed especially for egg
storage. Store enough eggs in these
receptacles for two or three days use;
otherwise keep eggs in covered con
tainers. Without a cover, eggs lose
moisture faster and are more likely to
absorb unpleasant odors.
Eggs can be stored anywhere in a
moist-cold refrigerator without a cover.
If you are in doubt as to how they
should be stored in your refrigerator,
refer to your refrigerator »r><*
Lccklct.
Since eggs can be frozen successfully,
I thought should be given to freezing
them while they are in large supply
and inexpensive. Only high quality
eggs should be frozen. Check your
freezer instruction booklet for recom
mended methods.
Egg Cookery Tips
One important rule applies to all methods
of egg cookery—always cook slowly with
low to moderate heat. Like most protein
foods, eggs cooked at too high heat become
tough and leathery and lose their delicate
flavor.
Slow cooking in water just below the boil
ing point and rapid cooling under cold, run
ning water will prevent a green ring from
forming around the yolk of hard-cooked eggs.
Scrambled eggs will stay fluffy and soft
and will not stick to the skillet if cooked at
the right temperature.
Fried eggs will have soft, well-cooked
whites and no tough, lacy edges when
cooked at a slow, moderate heat..
To prevent curdling when making custards
or other dishes that call for milk to be added
to the egg, mix sugar with the egg and not
with the milk. Add hot liquids or mixtures
to the beaten egg, a little at a time. Do not
overcook.
For greatest volume, allow egg whites to
warm to room temperature (70-75 °F) before
beating.
To combine beaten egg whites with ether,
mixtures, fold (do not stir) other mixture
into egg white with a light, under-and-over
motion.
i Seabees, Air Force Make
Mile-Long Snow Runway
Near North Pole
WASHINGTON, UP)—Navy Sea
bees, working with the Air Force,
have packed snow into a hard,
mile-long runway near the North
Pole.
The Navy, announcing this yes
terday, said the site is the farthest
point north that it has tested con
struction equipment. The exact
location was not disclo'secT.
Work on the runway, 150 feet
wide, began late in March. By the
end of June, the Navy said, wheel
ed aircraft were landing and
taking off. The planes which took
the men in originally were equip
ped with skis.
LADIES' BATH HOUSE BURNS
BOSTON, OP)—Ladies’ day at a
Turkish bath- in the west end
turned out to be an embarrassing
day for five ladies.
The five were forced to the
street yesterday by a fire which
spread into the baths. The ladies
had only time enough to grab
sheets.
MONDAY SCORES
Hollywood 9, Portland 7
San Francisco' 10, Seattle 5
Hottest Town In Texas
Don't Even Feel The Heat
Until Mercury Reaches 100
PRESIDIO, Tex., U’P-Folks in
this little U. S.-Mexico border
town say they don’t begin to feel
the heat until the thermometer
hits 100.
It hits 100 often enough so that
even the poor folks’ adobe homes
here have air-conditioners — and
often enough so that Presidio has
a national reputation as a hot
spot.
For 56 days this summer—from
May 19 until yesterday—the tem
perature reached 100 or higher,
often 110, and on one searing day
in June it reached 117.
What stopped it yesterday was
rain, .83 of an inch of precious,
cool stuff which slanted down
onto the mountains and into this
valley to drain into the dry Rio
Grande. All of Presidio’s 1,500
souls were jubilant.
Habitually the state’s hottest
city, Presidio yesterday got Tex
as’ heaviest rain, and the temper
ature rose no' higher than 87.
A nautical mile is 6,080 feet and
is measured as the length of one
minute of latitude or one minute
of longitude at the Equator.
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