European Stars and Stripes (Newspaper) - October 24, 1977, Darmstadt, Hesse                                Page 20 the stars and stripes monday october 24, 1977 facts on fats continued from Page 19 the three essential dietary fatty acids and both poly and monounsaturated can transport fat soluble Vita mins. For health reasons polyunsaturated Are preferred be cause they tend to reduce the amount of cholesterol car ried in the blood by enhancing the excretion of cholesterol in the fees. On the other hand saturated fats except for stearic acid in Cocoa butter raise blood cholesterol particularly the Type of cholesterol that can become part of the fatty plaques that clog arteries. Ounce for ounce saturated fats Are twice As effective in raising blood cholesterol As polyunsaturated Are in lowering it. Monounsaturated have no discernible effect on serum cholesterol and Are considered Neutral As Faras heart disease is concerned. The cholesterol in animal fat adds to the Burden of cholesterol that flows through the blood vessels and that the body has to get rid of. For the person trying to reduce his intake of total fats particularly saturated fats and cholesterol there Are Many Booby traps hidden in this Maze of numbers and interactions. For example those who shun meat and in Stead eat cheese and eggs May actually be increasing their intake of saturated fats and cholesterol. Ounce for ounce hard cheeses contain More saturated fats than beef and the Yolk of one Large egg contains 250 Milli Grams of cholesterol the most concentrated common source of cholesterol. But you would hardly be doing your body a favor if you stopped eating eggs which Are Low in calorie Sand an excellent source of protein and vitamins and instead ate donuts deep Fried in fat usually Satu rated High in calories and with no redeeming nutritional value. In substituting cheese for meat choose the Low fat 2 per cent butterfat or uncreated varieties of cottage cheese Ricotta cheese of the Low fat or modified imitation cheese products in which vegetable Oil has replaced butterfat. Skim milk Low fat Yogurt 1-2 per cent butter fat and Buttermilk made from skim milk Are also Good Low fat protein foods. All nuts and seeds except Coconut Are Okay As meat substitutes. Although Mayonnaise has a bad reputation As far As fat and cholesterol Are concerned it s a much better spread than butter. In buying Margarine it s crucial Tocheck the Label. Many Margarine especially the cheaper brands contain Large amounts of vegetable oils that have been partially saturated during processing. The Best Margarine list liquid vegetable Oil and name the Type safflower Corn or soybean As the first ingredient. The better Margarine also list As part of the nutritional information the breakdown of fat components. The product should contain at least 2 Grams of polyunsaturated for every one Gram of saturates and the higher the poly to saturate ratio the  highest ratios Are found in soft tub and bottled liquid Margarine. It s also important to Check the Label on processed foods. If the first five ingredients Are not Rich sources of saturated fat or cholesterol or if the nutritional Label says one Gram of fat or less per serving consider the food acceptable for a Low fat diet. However if the Label lists vegetable Oil with its kind unspecified or Coconut or Palm Oil As a major ingredient avoid it. New York times getting hooked on a by Pierre Franey new York times t would be difficult to think of any main course that offers itself More readily and tastefully to Hasty cooking in a so called gourmet style than a Well made fish soup. There Are literally countless thousands of ways to make a palatable indeed an eminently edible and Hearty fish soup. Techniques and ingredients for making soups differ of course from country to country and Region to Region. Along the Mediterranean fish soups Are almost invariably based on Olive Oil garlic onions tomatoes and herbs such a thyme or Bay Leaf. The classic example is bouillabaisse. In Paris fish soup would tend to be based on butter and Cream and made with More delicate species of  fish soups incorporate the elements of both areas including both tomatoes and Cream. A Basic quickly and easily made soup is offered Here. It can be made with almost any White fleshed non oily fish quite obviously the fresher the better. Although scallops Are included in this recipe they Are not essential. You might simply increase the Quantity of the Basic fish used. Or omit them. Recipes Are an should be flexible. The soup by the Way is made More sub Stantial and Given a More interesting Tex Ture with the addition of Croutons crisply broiled slices of French bread rubbed lightly with garlic and Sprinkle with a Little Olive Oil before cooking. These too Are optional. The recommended method to proceed with this recipe is to prepare All the ingredients in Advance. Actually the most time consuming thin about the recipe is the preparation of the fish and seven vegetables the onion garlic Green Pepper Leeks carrots Pota toes and Parsley. These must be chopped cubed or sliced. The remainder of the ingredients come out of bottles or tins. The Croutons May be prepared after the soup has been put on to simmer. Unless otherwise indicated it is recommended that this menu include the usual salad with cheese As a second course and if desired a final course of fresh fruit. Soup de Poisson 3 Tablespoons Olive Oil l/4 cup finely chopped onion 1 Teaspoon finely chopped garlic a cup chopped Green Pepper Viz cup chopped Leeks optional a cup finely cubed carrots1 hot red Pepper crumbled 1 Bay Leaf Teaspoons fresh thyme or Viz Teaspoon dried1 cup dry White wine 1 cup chopped fresh or canned tomatoes /3 Pound potatoes 1 cup water /4 pounds White flesh non oily fish such As cod or a combination of two or More fish a pint scallops 1 cup heavy Cream /4 cup finely chopped fresh Parsley Salt and freshly ground pepper16 toasted Croutons 1. Heat the Oil in a Kettle and add the onion garlic Green Pepper Leeks and car rots. Cook stirring often until the onions Are wilted. 2. Add the crumbled red Pepper Bayleaf thyme wine and tomatoes. Bring to boil. 3. Peel the potatoes and Cut them into half Inch cubes. Drop into cold water briefly. Drain. Add the potatoes to the soup. 4. Cover closely and Cook 10 minutes. 5. Add the water. Uncover and Cook five minutes. 6. Add the fish and scallops and simmer two or three minutes. Do not overcook or the fish will fall apart. Add the Cream and bring to the boil. The soup must be piping hot. 7. Gently stir in the Parsley and add Salt and Pepper to taste. Add one or two Croutons to each serving and serve the remain Der on the Side. Yield 4 Servings. Croutons Viz loaf of French bread1 Clove garlic peeled and left whole i cup Olive Oil 1. Rub the outside crust of the bread allover with garlic. 2. Cut the bread into 16 thin slices. Arrange the slices on a baking Sheet and Sprinkle with Oil. 3. Broil until Golden on one Side. Turn and Brown lightly on the other Side. Yield 16 Croutons. By Ermo Bombeck at wits end i think i m Safe in saying that 1 have devoted the last 15 years of my life to  be shrunk Ern rave led pm patched pm bleached pm softened pm aged pm and pounded the wrinkles into sub Mission. Cooped up in a Utility room with nothing but jeans for that Long can make you strange. If you ask me i said to my husband jeans have gotten out of hand. They re All anybody wears  s the matter with that i read the other Day where a Bride went through her entire ceremony with her  you  i do not exaggerate. I went wit your daughter the other Day to one of those places with Wall to Wall ceiling to floor jeans. I was the Only one in the entire store with a skirt. I looked like chair. Someone tried to put a wad of Bubble gum on my knee. Why Are you buying More jeans i asked her for once Why Don t you buy Anice wraparound skirt and a to shirt with a Little sweater knotted around your neckline Mario Thomas Aren t you sick and tired of sounding like you re trying to Start a fire without matches Ever time you walk across the floor if you Don t want to con Sider me think of your grandmother who asked me just the other Day if we could Chip in and buy you a pair of  look mom said our daughter i Man individual person. When i dress i want to be unique. Don t you understand i want to be  she said this surrounded by 25,000pairs of jeans All alike. I m worried,1 i said to my husband. If jeans Tetany tighter. Do you know there s a place in new York where you actually lie Down on a car bed under a mirrored ceiling and three salespeople zip you into your jeans according totem your eyes should bulge when you put them  the fat has to go someplace he said logically. You Haven t heard the worst of it. Our daughter came out of the fitting room Flung her jeans at me and said mom you la have to shrink pm two inches in the Waistband three inches in the hips an four inches off each leg. Then rip out the pocket take out the hems and fray the legs so they la drag on the ground Wash them 15 times just to soften pm up and bleach them for 15 min utes in the  Why Are you buying them i asked tiredly. Because she said. They re perfect c 1977 Field enterprises inc