Decatur Daily Democrat, Volume 35, Number 232, Decatur, Adams County, 1 October 1937 — Page 11

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| “THE 3RIDE WAKES UP” I An Interesting FREE Motion Picture ~ I COOKING SCHOOL ■ ADAMS THEATRE — OCTOBER 4-5-6 I Demand Mutschler QUALITY MEATS ■ The Mutschler Packing Company, packers of Beef, ■ Pork and Veal, maintain a standard of high quality ■ at all times. I Only the Best of Cattle enters our plant. Care is taken ■ to select only the finest of cattle from Adams County ■ and surrounding territory and our large and modern ■ plant prepares the finest meats possible. I Demand Quality Meats ■ PREPARED BY I Mutschler Packing Co. B DECATUR, INDIANA Jthe bridF WAKES UP” • 1 '' 1 --- - -- a ' _, ■ FREE MOTION PICTURE COOKING SCHOOL .■ADAMS THEATRE - OCT. 4,5 and 6 j ! | I -pv- /• •! ■ J— cr I I.' ■ - "ltd ■ * —<• ' * **‘ IJI J > „ I .*? - r W' e? at & IrPt I YOUR COOKING f ect/ticalh/ in A COOL CLEAN KITCHEN p The Electrical Standard of Living — Enter the national con- | < test. $40,000 in prizes. Get your additional entry blanks at the 1 L City Hall. J I City Light & Power Dept.* I M. J. MYLOTT, Supt. - —

with other liiKivdlenlß about 20 mlnutea. Add toniatoea, aalt, chill powder and Keanu. Cover and cook In oven about 2 hours at moderate heat or on top of stove with low heat or on top of stove with low heat for the aame length of lime. PORK CHOPS with Glazed Cherries Saute medium pork chops until! brown on each aide, ('over with j water, add a sauted onion, cover the pan and bake until chops are I

very tender. Season and thicken the gravy slightly. Put 1 cup of Juice from can of sour cherries Into a sauce pan. Add 1 cup sugar. When cooked till It is reduced about >4 add cherries from the can simmer until the Juice is cook.d away and the cherries are glazed. o— — British Trade Soars London (U.R) — Great Britain's total world trade during July was 1130,000,000 greater than in July, 1936. figures Just issued by the Board of Trade show.

DECATUR DAILY DEMOCRAT FRIDAY. OCTOBER 1. 1937.

PILLSBURY ALUMINUM COOK BOOK TAKES GUESSWORK OUT OF COOKERY

Have you ever stopped to realize how dependent you are on a recipe when you start to bake a cake, pie, or other delicacy? In the old days, according to Mary Ellis Ames, director of Pillsbury's Cooking Service, one learned to cook pretty much by the trial-and-error method. To prove this, Mrs. Ames points to an old recipe which reads: “Take a handful of shortening and some flour." Later the same recipe calls for “enough milk to moisten.” Little wonder that most brides of that era approached their first culinary tasks with small Joy. The bride of today, however, has a distinct advantage over those of yesteryear in the matter of recipes. For example, there is the marvelous Pillsbury Cook Book. This collection of recipes is not “Just another cook book." In the first place, all the recipes have been carefully “balanced” by the home economists in the Pillsbury kitchen under the direction of Mrs. Ames. This means that the guesswork in baking is removed. Anyone who carefully follows the easy step-by-step directions—even a girl who never did more than stir up a batch of fudge before her mar-

NEW MOTION PICTURE SHOWS OLD FAVORITES — f Mb Sr J

The popular cooking-school moving picture “The Bride Wakes Up”, which is being shown currently, is causing widespread comment —all extremely favorable—and should be put down immediately on your list of “things to do”. The picture has been exceptionally welldone. Many useful household hints have been cleverly fitted into the main plot so that'in no way are you distracted from the theme of the picture. And yet, when it is over you are ajiazed at the wealth of information you have garnered. Pictured here are four delicious dishes that can be made with a single package of a well-known plain, unflavored gelatine, one of the products being featured in this charming picture. If you are a little bit tired of rice pudding as it is usually served, dress thisold-fashioned dish upinto a delicious Fruit Rice Bavarian: FRUIT RICB BAVARIAN One envelope Knox Sparkling Gelatine, cup cold water, cup sugar, % teaspoonful salt, 1 teaspoonful vanilla, 1 cup cooked rice, 1 cup cream or evaporated milk (whipped), % cup fruit. Pour cold water in bowl and sprinkle gelatine on top of water. Place bowl in boiling water and stir until dissolved. Add to hot cooked rice,sugar,salt and vanilla. Beat well, cool, and when it begins to thicken, fold in whipped cream or whipped evaporated milk. Into this whip one-half cup cooked pineapple, maraschino cherries, fresh or canned peaches, strawberries or cooked apples. Bananas or preserved figs with one tablespoonful lemon juice may also be combined with the rice mixture. Turn into mold that has been rinsed in cold water and chill until firm. Garnish with fruit or a few nut meats. With fresh fruit additional sugar will be required.

riage — can turn out cakes, pies, biscuits, and innumerable other dishes with the same fine results as the woman who has been at the business of home making for many years. Even the construction of this book sets 1t apart from all other cook books. The covers are aluminum, and when not In use the book closes tightly. When open on the work table. It lies flat. Spilled milk or other ingredients which would ruin an ordinary cover do not affect the aluminum cover of the Pillsbury Cook Book. The more than three hundred recipes are ingeniously held in place by a ring binder. And no cook who uses this book will make the mistake of adding an ingredient from the recipe either above or below the one she is following, for in the Pillsbury Cook Book only one recipe at a time is in view. Wise indeed is the friend who gives one of these cook books as a wedding present—and wiser is the girl who, not receiving one with her other gifts, uses the specialprice coupon packed in each bag of Pillsbury’s Best Flour to get this book for herself.

Do vol’r menfolk rebel at your use of salad as the main course? Take the “Bride’s” wise hint and give them a Tuna Fish Salad they’ll ask for again and again: TVWA FISH SAI-VD One envelope Knox Sparkling Gelatine, % cup cold water, 1 cup tuna fish, % cup celery (chopped), green pepper (finely chopped), 2 tablespoonfuls olives (chopped), % cup cooked salad dressing or mayonnaise, teaspoonful fait, % tea_ spoonful paprika, 1 tablespoonfid mild vinegar, few grains cayenne, if desired. Pour cold water in bowl, and sprinkle gelatine on top of water. Place bowl over boiling water and stir until gelatine isdissolved. Cool, and add salad dressing, fish separated into flakes, celery, pepper (from which seeds have been removed), olives, salt, vinegar, paprika and cayenne. Turn into mold that has been rinsed in cold water and chill. Unmold on lettuce leaves and garnish with slices of tomato and hard-cocked egg or slices cut from stuffed olives, diamond-shaped pieces cut from green pepper, celery tips and watercress. The makers of the famous Knox Sparkling Gelatine which is used in the above recipes, also make a flavored gelatine dessert—Knox Jell—to which the cooking school calls attention. It has only been on the market a little over a year yet it has already taken first place in the quality line-up of quick-set-ting, fruit-flavored desserts. Distinctive for its delicious, rich fruit flavors, six in all, its bland texture and exceptional tenderness also make it unique among gelatine desserts. The secret of its superior quality is that* is the only product of its kind which has the wellknown Knox Gelatine, its quality twin, as a base.

,:W > Wakes Up” !W \ ; Free Motion ■ I > Picture '"*"■ ~~~COOKING SCHOOL Adams Theatre - Oct. 4-5-6 For your every meal —for cooking and baking — and for health’s sake use Pasteurized Milk Pasteurization is a service that has removed all bacteria from milk, making it safe for cooking and drinking, without taking from it any of its health giving qualities. It is your family’s safeguard toward health and a precaution everyone should take. BLUE CREEK is the ONLY PASTEURIZED MILK DELIVERED IN ADAMS COUNTY. Our delivery passes your door and we would be more than pleased to add your home to our hundreds of customers. We also carry a complete line of Dairy Products including a full line of Cheese and that famous “Home Maid” Ice Cream. Blue Creek Dairy OPPOSITE COURT HOUSE Phone 467 fc——< awi. «m r»«« ■■■ ■ immm— ww—i n ■ 11 WHHBHMMMmaaBamMHBHBHBBHBHaHMBIMB'IMaaiiMHV "The Bride Wakes Up” <A J \ D;i> Xecessily— See the I KLI'. ( ottkirm School M 5 Picture — \|) \MS THi: \ I RE — k 1 i ot rot"l. \ o. ... r C<jr > S — J~-L — The new Maytag is lhe most im- \ portant step in Washer history. j(( li Faster, more efficient and the ease ~Y If °P era^* nK makes Wash Days more of a pleasure than a day of drudgery. Its many new refinements make it the most outstanding washer of today. r' in I i-JL MODEL 3X \ , I WE ARE ALSO THE AGENTS FOR Hoover Sweepers ■ Kitchen Kook Ranges Our Salesman. Mr. James Kitchen will be glad to make demonstration anytime you wish or if it is convenient step across the street after lhe show and will he pleased to show you. Decatur Hatchery MONROE STREET