DOCTOR RECOMMENDS BEER
IF BLOOD PRESSURE IS HIGH
GOURMET CORNER
PARSLEY POTATOES WITH
SOUR CREAM
Elegant Best
the proteins have broken down. The
beer then goes flat and the taste is ruined.
10. How is the best way to chill
beer?
The best way to chill beer quickly is
with "wet cold". In other words sur
round the bottle with ice in the same
manner as chilling champagne.
11. How should beer be served?
A Pilsner Glass or Stein is usually the
best. A good rule is to select a glass of a
size that the beer content can be con
sumed quickly before it gets warm and
lifeless. Be sure you rinse the glass~fh
cold water before serving. This is to
remove any odor or grease which might
cling to the glass and affect the flavor of
the beer or the foam.
12. How much head is right?
It is generally agreed that a head or
collar should be about 1 inch deep and
rounded gently across the top of the glass.
13. Should beer glasses be refilled
or a fresh one offered with each
drink?
Always a fresh "beer clean" glass, since
the appearance of the glass as it is emptied
is part of the joy, for each sip should show
a ring of fine foam around the inside of
the glass.
14. How should I care for beer
glasses
First rinse the glasses in clear water,
next, wash using a brush and a non-
sudsing chlorinated detergent in water.
Lastly rinse in hot water for fast drain
drying. Never polish a beer glass because
the oil from a towel is enough to make
the glass unsatisfactory for beer. Glasses
should then be stored upside down in a
closed cabinet away from kitchen odors.
15. Is it true that the character of
beer depends on water?
Yes, approximately 89% of beer is
water. Water is used in every step of the
brewing operation. The water used must
^de biologically pure and the mineral con
tent known by continuous laboratory
checking.
A Swedish doctor recommended beer
drinking yesterday to help victims of high
blood pressure or heart failure to get rid
of excess water in their tissues.
Dr. Bertil Josephson, of St. Erik's Hos
pital, Stockholm, told the first Inter
national Congress of Clinical Chemistry
that beer was not only safe for such pa
tients but it also cheered them up con
siderably.
In a study of normal persons, Dr.
Josephson said in his talk at the Barbizon-
Plaza Hotel, he had discovered what beer
drinkers had always suspected: beer in
creased urine volume more than equal
amounts of alcohol or water alone. It also
raised the volume of salt put out.
In patients with arterial high blood
pressure or with heart failure, the kid
neys partially lose their ability to excrete
the body's surplus salt. In order to dilute
the salt, the body retains water. If too
much is retained, the body begins to swell
and puts another load on the heart.
So Dr. Josephson reasoned that beer,
because of its ability to help the body get
rid of water, would help. The beer re
lieved minor swelling, but did not cure
the underlying disease.
Nevertheless, Dr. Josephson recom
mends beer because such patients have to
iive~Gira bland salt-free dierand the addi
tion of beer considerably helps morale.
He added that his results have been con
firmed in Milwaukee.
The congress continues until Friday
with 1,500 delegates from all over the
world expected. The members are inter
ested in chemistry as it applies to medical
practice.
FISH IN BEER SAUCE
1 cup BEER
2 pounds firm fish
2 tablespoons olive oil
1 sliced onion
1 bay leaf
1 garlic clove minced
1 chopped tomato
1 tablespoon flour
salt.& pepper
In a thick saucepan heat olive oil and
fry garlic and onions until golden. Add
tomato, seasonings, and the fish cut in
serving portions. Cover saucepan close and
shake often to keep from sticking, but
be careful not to break fish. When tender,
lift out th efish and keep on hot platter.
Stir flour into fish broth, add BEER and
bring to boiling point. Serve with a ring
of mashed potatoes around the fish, over
which the sauce is poured.
FLEMISH CARONATE
4 lbs. stewing beef
Vi cup flour
4 slices of bacon
2 cups of water
2 packages of Dehydrated Onion Soup
12 oz. bottle of HEINEKEN'S BEER
1 tablespoon parsley flakes
1 teaspoon Thyme
V4 cup of white vinegar
Flower meat lightly, cut bacon slices
into bits and fry slowly. Remove bacon
from the pan. Then brown the flowered
meat in the bacon fat. Remove the meat
from the skillet and put it in casserole.
Drain the bacon fat from the pan add
the water and bring to a boil, add the
Onion Soup and the Henieken's Beer.
Pour over the meat in the casserole.
Sprinkle with Parsley Flakes and Thyme.
Cook in preheated oven at 300° for 2
hours. Just before serving stir in White
Vinegar and serve with fluffy boiled
potatoes.
Parboil potatoes and finish cooking
with enough Heineken's beer to cover.
When cooked, use plenty of butter,
minced parsley and sour cream.
