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February 05, 1975 - Image 5

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The Michigan Daily, 1975-02-05

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Wednesday, February 5, =1975


Page Five

Wednesday1 February 5, 1975 THE MICHIGAN DAILY Page Five

Rubenstein's art still

Associated Press Writer
A fan tells pianist Arthur
Rubenstein that he will never
forget the sight of him, on the
stage at Carnegie Hall, sitting
erectly on the piano bench,'
stage light making his white
hair glisten, and then Ruben-
stein lifting both his arms up
high, holding them an instant
and bringing them dramatical-
ly down to play his first note.
"I'm glad you remember that
at a dramatic moment," Ru-
biistein says, "but I do it for
another reason.
"When you want to be very
cautious and never to strike a
wrong note, you push the keys.
You keep your fingers veryj
close to the keys. It gives a
very harsh, hard sonority and Ii
don't like that. I was taught
from youth that when you
make a big impact on the keys,
you get a soft sound even if you
make the greatest fortissimo in
the world. There is risk in-
volved, but I don't care."
Rubinstein had said, one time
before,that he sometimes tries
out new ideas of phrasing dur-
ing a concert rather thandoing
it the way he did it the last
time, because each concert de-
serves "at least one drop of
fresh blood." Laurence Olivierj
has said that nothing is really
interesting in theater unless the!
actor, in some degree, risks
sudden death, another way of

stating Rubinstein's philosophy.
"Mv namesake, Anton Ru-
binstein, a pianist who was a
rival of Liszt, was famous for
playing more wrong notes than
right notes in a conceit. There
was a saying that he could
make another concert of his
wrong notes. Yet nobody ob-
jected, because the impact was
so musical and so great.
"There is a story, not very
nice, but so artistic in my way
of thinking. Toward the end of
his life he was giving a concert
in St. Petersburg, the 'Appas-
sionata" of Beethoven. As they
told me when I was young,
those who had been present, he
played it as never before,
something absolutely incred-
ible. They couldn't believe it;
pupils were sitting on the edge
of their seats. When he reached
the big staccato at the end, his
hands became stiff and he
couldn't do it.
"A minor pianist would some-
how get to the end, would do
something. But he couldn't
stand that. He stood up,
dropped: the lid with a great
noise, spat and walked away.
He got the greatest ovation of
his life. It's something like a
sculptor who would cut the
head off a marvelous torso he
had made, if the head wasn't
good enough and the torso
lives. It is real art."
Rubinstein praises recordings
in several ways, one that they

were his real professors.
"When I'm playing. I don't j
hear what I'm playing. I hear
what I want to hear. I'm
moved. I want to give out
something. What the result is,
that is for the objective listen-
er, not for me.
"Then later you hear a
record. What did I do? No ac-
cent here; this is too loud; that
is too soft. I learn.
"You can only learn from
yourself if you are an artist.
Otherwise you are an imitative
fellow and become Paderewskia
No. 2. You must be Yourself
No. 1."
The pianist, 88 on Jan. 28, ad-
mits that in the 1920s he feared
that records would cut down
the concert-going audience. "In
the '20s people in America ages
17 to 23 would rather go to jail
than be seen at a serious con-
cert. And the tired businessman
wanted to go a bridge party or
burlesque. Suddenly as he sat
there playing bridge the radio
would play a record of a Tosca-
nini concert, right in the middle
of a slam. 'Who is this? A great
conductor? Oh. I would like to
hear that man in person,'
Records brought us millions of
people to concerts. There are
infinitely more concerts now
than years ago.
"Women are an easier public'
than men. A woman will tell
you, 'I heard your concert and
I wanted to cry.' She lets her-
self go to the emotional impact.
I hear from men, 'I don't go to
concerts because I didn't learn

music and I don't know mucht
about it.' I say, 'You don't needt
to know anything about it. YouE
must like it, that's all."
"We don't play for people
who know music. If, in a hall of1
3,000 there are 25 real musi-I
cians sitting, it is very rare."t
Rubinstein w i l I record<
Beethoven's last three con-
certos, or maybe all five, with
Daniel Barenboim conducting.I
Told that he has won a prize in1
Japan for a recording of three'
Brahms trios and the Schu-'
mann "Trio in D Minor," madei
with cellist Pierre Fournier and
violinist Henryk Szeryng, Ru-t
binstein says their record ofi
Schubert trios to come out next
summer is even better. His1
most recent record on RCA, for'
whom he has recorded since1
1940, is two Faure piano quar-'
tets made with the Guarneri'
Quartet, out in November.
One regret Rubinstein has isl
that he never recorded with
conductor Georg Szell. They'
had contracts with different'
record labels. "He was really
the best conductor of my later
years. Artur Nikisch (who died
in 1922) was my ideal.
"When I played with Szell
and the Cleveland Symphony, it
was unforgettable really. What
a chance I missed. It's really
sad." .
Last summer, Rubinstein felt
a pain and thought he had an'
ulcer. "I decided to stop every-
thing, to sit in a chair, read
books, not see anybody. Fin-,
ished. Then I discovered I had
no ulcer. It was very funny. Ita
put me into an excellent frame
of mind and humor. I became
again interested in everything.
It was an acidity and if I get
nervous it causes certain pain.
The whole thing is to keep from
getting nervous.
"I won't overdo things. I
won't go on tours of 40 concerts
in America. For many, many
years I was giving 100 concerts
a year. I don't have the wish to
do that any more. Now I prom-
ise a few concerts, always with

the provision in the contract
that I can cancel them three
weeks in advance. It's horrible,
canceling at the last minute."
The Rubinsteins are in the
United States from Paris,
where they live most of the
time, to see their four children
and grandchildren, for concerts
with the Los Angeles and New
York Philharmonics and for
Rubinstein to go to Stanford
University for a "study of
man." "There will be five No-
bel Prize winners there, study-
ing my mind to see why it still
works at my age and how it got
that way. I'm very interested
in that, too."
Rubinstein looks around the
New York restaurant he first
frequented in 1939 and says that
he is pleased that he still enjoys
food and a good cigar and is one
of those lucky people who has
no need of drink, drugs or gam-
Mrs. Ruoinstein says that
when they entertain in Paris
she sometimes forgets to serve
wine. "Then halfway through
the meal, I say, 'Oh, get it
quick.' The French get very
nervous if they don't get wine,"
Rubinstein is reminded of an
anecdote about a man who
wasn't served enough wine
during the meal and whose
hostess urged grapes on him as
dessert. He replied, "No,
madam, I never take my wine
in pills."
This is accompanied, as is all
what Rubinstein calls "my
chatter," with the many facial
expressions which have made
him a photographer's delight.
Rubinstein is also glad that he
hasn't had to be a 9 to 5 office
worker, "because of my art, if
you want to call it that.
Rehearsals were a pleasure,
concerts a gift from Heaven
and the rest of the time I was
free to go to a museum or read
a book or (Rubinstein didn't
marry until he was 45) to fall in

AP Photo
Piano virtuoso Arthur Rubenstein, celebrating his 86th birthday in New York City, blows out
the candles on a cake decorated with a music al score.

trogan fft



Ground beef is extremely ver-
satile in that it may be prepared
in a variety of ways. In certain
recipes, it may be substituted
for other, more expensive, cuts
of beef in order to reduce the
Beef stroganoff is one dish
that fits the bill quite nicely.
Authentic stroganoff is of Rus-
sian origin and is made with
-ery thin strips of filet of beef
or prime sirloin, cooked in a!
rich sauce composed of beef
stock, sherry, seasonings and
sour cream. Though it is pre-
ferable to use these cuts of
meat, the distinctive flavor of
the sauce greatly enhances the
taste of the hamburger. Stro-
ganoff made with ground beef
is a novel way to use meat that
is too often prepared as 'o-
burger patties, sloppy jots or
spaghetti sauce.
Be sure to use very lean
ground beef, such as chuck,
round or sirloin, even though
it is more expensive than meat r
labeled as hamburger. Buying
cheap hamburger, which has a
high fat content, is false cc_:n- I
omy because it results in a f
great percentage of shrinkage



when cooked. Pound for pouind, ,
the better grades yield e
for your money.
Wilted spinach and bacon;
salad is an excellent accom-
paniment to the stroganoff.j
Many people do not realize
that raw spinach is edible and
makes a delicious and different
salad. It is extremely healthy:
because the nutrients have not
been destroyed by cooking. Like
other dark green vegetables,
spinach is rich in vitamin A,
which is necessary for growth,;
the protection of epithelial tis-
sue and the prevention of night
blindness. Other sources of vita-
min A include yellow vegetables}
and egg yolk.
The recipe given below is
from The Four Seasons restaur-
ant in New York. It is extremely

simple, but exceptionally tasty.3
Remember to wash and dry the
spinach well and remove the,
To top off the meal, try some
exotic grasshopper pie. Though
the ingredients in grasshopperj
pie are rich, the finished pro-
duct is actually light and re-'
freshing and serves asa delect-
able conclusion to this meal.
Inspired by the grasshopper
drink, the filling is made with
green cream de menthe and
white cream de cocoa, whippedI
cream, milk and melted marsh-'
mallows poured into a chocolate
cookie crumb crust. The pie
can be topped with either fresh
whipped cream or Cool Whip.
The contrast in color between
the dark brown crust, the light
green filling and the white top-

ping make this desert an at-
tractive addition to the table.
Make the pie either the day
before or early the day it is,
intended to be served. Freeze it
uncovered and without the top-.
ping. Add the topping before
serving. Store any leftovers in
the freezer, by first freezing it
uncovered until the whipped
cream hardens and then insert-
ing the whole pie plate into a
plastic bag and returning it toI
the freezer.
1' pounds sirloin, cut in thin
strips, or ground beef
1 cup Campbell's beef bouil-
lon, undiluted
cup dry sherry
Lawry's salt, to taste
1 cup sour creame
Brown meat in top of double
boiler. Add bouillon, sherry and
Lawry's salt and simmer sir-
loin for 2-2/2 hours, ground beefI
for 1 hour. Stroganoff may be1
prepared up to this point earlier
in the day. Before serving, heat
and stir sour cream in thorough-;
ly. Serve over rice or noodles.
Serves 3.
French Dressing:
6 Tablespoons oil, vegetablei
or olive
2 Tablespoons vinegar, any
kind, or substitute lemon
salt and freshly ground pepper
to taste
Beat all ingredients together.
Makes % cup (six servings).
6 strips bacon
6 tablespoons French dress-
; ing
1 pounds fresh, small spinach
Cut slices of bacon into 1-inch
squares and saute until very
crisp. Remove bacon from pan.
Strain the bacon fat into the
French dressing. Pour the very,
hot dressing and the bacon over
the spinach leaves in order to
wilt them. Serves 6.
114 cups crushed chocolate

wafer cookies (Nabisco)
? cup melted butter or mar-
Combine cookie crumbs and
melter butter. Pad into a 9-inch
pie plate and chill.
2/1 cup scalded milk
24 large marshmallows
4 cup green cream de menthe
2 tablespoons white cream de
1 cup whipping cream,
whipped (1/2 pint)
1 large container Cool Whip or
12 pint whipping cream,
Combine scaled' milk and
marshmallows in top of double
boiler. Melt over hot water,
stirring often. Cool to room
temperature. Add cream de
menthe and cream de cocoa.r
Fold in 1 cup whipping cream,
whipped. Pour into crust and
freeze. Before serving, spread
Cool Whip or whipped cream on
pie and garnish with chocolate
shavings (shave sweet chocolate
with a vegetable peeler).
Coach Al Conover threw hisI
folding chair through a window
during a half - time dressing
room pep talk in 1972. Then his
Rice Owls returned to the foot-
ball field to defeat Arkansas 32-
Conover told his team that
they must throw a fit on every


,,<. , ,., :;:ti

"# :
' °

Todav at 1:00 & 8:15 Only
Wednesday Is Bargain Day
For the 1:00 Show-
All Seats $1.00
Don't Miss This Chance To
See This Excellent Film at
This Price!!
"May be the most passionately
felt epic ever made in this
country. It's an epic vision of
the corruption of America!I"
--Pauline Kael

Versatile spinach specials
tempt potential Pope yes


By MARY LaPORTE Beat the eggs, and add sauce,:
Despite my hero's claims to crumbs and chopped spinach.
spinach as a high-iron, muscle The mixture should be thick and
building, wonder food, I couldn't sloppy- More crumbs may be
stand it as a kid. The soggy; needed. Pour into an oiled 8 in.,
green mess usually made me baking dish, top with your
turn the same hue, or at least favorite cheese (Swiss and Par-{
I thought so. No wonder, it was mesan are great), and bake
usually canned or frozen and at 350 until golden, about 30 to
no doubt overcooked. 45 minutes.
Well, I've come around. It's SPINACH SOUP UMBRIA,
now right up there among my. (Italy),
favorite vegetables.There's so 2 lb spinach
much you can do with spinach! 4 cup butter-
It's no problem to base a meal 6 cups beef stock
around one of these tasty spin- salt, perrer, nutmeg
ach treats. 2 eggs
The Spinach Souffle has many V2 cup grated Parmesan cheese
variations. I have used rice in- as2 cup croutons
stead of the bread crumbs, dif- Wash, drain and chop spinach
fested te b dof cheese, white very fine. Melt butter in sauce-
sae or soup, and they've all pan. Add spinach and mix well.
come out good. Baked potatoes Cover and saute until tender.4
with this, as long as rAdd stock. Boil. Add salt, pep-
are good wrt gts og per and nutmeg. Beat eggs,!
you've already got the oven t add afew Tablespoons of
The soup and the salad call tesu n beat again toc
for croutons. They'reseasycto avoid curdling. Add egg to soup.
make: cube a few slices of Soup should not be boiling. Add
bread and stir-fry them in oil cheese and croutons before
and the spice of your choice. I serving.
prefer garlic, oregano and mar- SPINACH SALAD ORIENTAL
joram. Cool and use. They can 2cup oil
easily be made and stored in
an air-tight jar for later use on T H
salads, soups or whatever.
1 lb fresh spinach
2 cups white sauce (or a can of On HYpnOSis
Cream of Mushroom, Celery, Wed. at 7 :30
etc. Soup) ANN ARBOR
1 cup bread crumbs HYPNOSIS CENTER
2 eggs 611 CHURCH, Suite 3029
Cheese !7104
Wash the spinach and drain. 761-0440
SFor more info diol POINT 30
1 kI -- ~ i l ~ w

' cup catsup
1 cup vinegar
% cup sugar
1 small grated onion
1 Tbs. Worchesterschire
8 cups chilled spinach
4 chopped hard boiled eggs
1 cup croutons
Combine top six and mix well.
Chill. Combine spinach and
croutons, and toss lightly with
dressing. Serve immediately.
Makes 6-8 servings.

FEB. 13-16 ONLY

UAC Concert Co-op Presents
Sat., Feb. 22
Hill Aud, 8 p.m.
Reserved Seats
$6, $550$5,$4S50

F[iJo ~I IUeicrAPUUickbn



- -

wants people is activate its chapter
at Michigan. Students joining now
will enter the fraternity as full mem-
bers. There will be no pledgeship.
For those interested in creating their own
living experience, there will be a meeting:


Avo i.

UM Union 10:30-
d a Ui (763-4553).
no personal checks.

Smoking & beverages strictly
prohibited in Auditorium.
Your cooperation is essential.

, .


a new play by Donald Hall

:, ;
_ '

Gyh .
Yi i 'a?'
S" .
R .
l, i
' '

IwI a'"*"
Today continuous from 1 p m.
open at 12: 45 . until 5
pm ALLSEATS$1.00
may possbly
be Federico
Fellini's most
marvelous film."
-Vincent Canby,
N. Y. Times
TODAY at 1-3-5-7 & 9 p m
Wednesday is Bargain Day
until 5 p.m., all seats $1.00
Because You Loved it!
lers, WABC-TV (New York)
one of the year's hap-
latest creation of one
'illiant young directors,
-Rex Reed, N.Y. Daily News
is up the screen with a
that is rare and beau-
aron Schindler. Family Circle

OSCAR." --Kevin Sanc
"'Harry and Tonto' iso
piest surprises . . . the1
of the industry's most br
Paul Mazursky."
'Harry and Tonto' light
warmth, wit and wisdom
tifu I."

FEB. 5, 1975-7:30 P.M.
or CALL: Dole, 994-5278
Kurt, 764-6096
- - ~ - ~ . - 4 ' --
the " r " flm oop rative
Wed. Night-Glenda Jackson festival


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e ., :

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