Decatur Daily Democrat, Volume 35, Number 232, Decatur, Adams County, 1 October 1937 — Page 12

EVERYBODY! INVITED TO FREE SCHOQt

Delicious Frozen Peanut Bars — Easy to Make H cup sugar. M cup peanut butter. 1% cups evaporated milk or (1-14 oe. can). K cup hot water. 1 cup cold water. 1/16 teaspoon salt. Measure sugar, peanut butter and salt into a bowl. Add the hot water and blend thoroughly. Add remaining water and milk. Pour Into the freezing tray of your Frigidaire and allow to freeze firm with Cold Control at No. 7 position. Remove and whip until mix becomes light and creamy Pour back into the freezing tray and add the instant cube release grid. Place the tray in the freezing compartment and allow this mix to complete freezing. When ready to serve remove the instant cube release and you will have a tray full of uniform servings By leaving the Cold Control at Number 3 position, those unserved portions will keep, readv for serving until later in the week. These frozen peanut bars are especially ; delicious when served with chocolate sauce. SAFETY ZONE TEMPERATURE PROTECTS FOOE food may look good, smell gone and taste good and yet be spoilei to the point where it is unfit to eat This was the thought-provoking re mark of Verna L. Miller. Frigidair home economist when interviewei recently on the importance of ade quate refrigeration. "Many people, she continued, “be lleve that cool temperatures nr sufficient to protect food from spoilage. This isn't exactly true. On day when outside temperatures are ta cool for comfort, they may not tx cool enough to protect food. . “Leading scientists and govern ment authorities who have made i study of the subject have deter mined 50 degrees as the danger line Above tha, point the microscopii organisms that cause food spoilagi grow and multiply rapidly. Under 5( degrees their growth is retarded "The food-safety zone is below 5i degrees and above 32 degrees. th< freezing point. Surprising as it ma' seem, many refrigerators canno maintain such temperatures, particularly in really hot weather. "Realizing the importance of safi refrigeration and believing tha every refrigerator owner has a righ to be sure her food is always safeguarded. a device called a foot safety indicator has been developet by Frlgidaire. This small, precision Instrument is a feature that has wot the instant approval of hundreds o) thousands of people. “The user of the food safety Indicator can read its recording easilj since it is blocked off in three distinct sections that indicate the toe cold. too warm, and safe zones—to one of which the indicator is always pointing, depending upon the prevailing temperature inside the cabinet. "But even safety zone temperatures are not all that a good refrigerator should provide if the user it to have a complete protection service Different foods need different kinds of cold. Some foods such as frozen desserts and ice cream, neec a freezing cold. Meats need extra cold or frozen storage. Fruits anc vegetables need a moist cold, whereas the big bulk of foodstuffs anc left-overs require normal zone temperatures. Thus if a refrigerator is t to provide a complete ■> protection service it must have four zones ol i 1 cold. Every refrigerator buver should make it a point to be certain that I she will receive a complete protection service before she buys. She U save money and save regret if she does.” Trade in a Good Towr — Decatur i

See the Free Motion Picture Cooking School “The Bride Wakes Up” Adams Theatre — — Oct. 4,5 and 6 One of the high lights of this picture is an actual Demonstration of — FRIGIDAIRE Keep in mind that we arc Frigidaire Representative in Decatur and invite you to stop in and inspect this Refrigerator. Baker s Appliance Sales 226 W. Monroe St.

i Here’s a Grand New Dessert For Bridge or Buffet Supper

/jvu?k a vX This Pineapple Parfait Cake is light and velvety, with a delicate fruit flavor • Are you tired of the same old cakes? Os the frostings you've made for years? Then you'll want to try the delicious Pineapple Parfait Cake shown in the photograph. This delicate white cake is a dream —it's so light and feathery! Its exquisite texture makes you think of a velvety parfait. And its flavor is new and distinctive —a combination of pineapple juice with fresh lemon rind. The frosting has the same delicate, fruity flavor. And it’s so light and fluffy, you’ll agree it’s simply perfect for this dainty dessert. Try Pineapple Parfait Cake for your next buffet supper or for Sunday tea. And serve it on a colored cloth, for this snowy-white cake looks striking against pastel shades or bright colors—against blue, pink or yellow. But there’s just one thing to remember—a snowy-white cake with a delicate flavor like this, demands a pure white. ALL-vegetabie shortening like Spry. It will save time, too, for Spry is so smooth and creamy it blends with other ingredients in half the time, and costs less to use Sou won't need anything else to top off the meal, for Pineapple Parfait Cake is a grand climax, a complete dessert for any buffet supper! Pastries, Rich and Satisfying are Ideal Autumn Desserts A well cooked dinner topped off with pie—what could be more satisfying? And the clever cook can so increase h r list of pies that the family will never tire of too much repetition. CREAMY CUSTARD PIE Ro.'! 12 graham crackers fine, add 1 teaspoon cinnamon, 1 teaspoon flour. '4 cup melted shortening and ? tablespoons sugar. Mix well

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; Pineapple Parfait Cake Fine and velvety—with a delicate blend of fruit flavors , H cup Spry (new triple-creamed . shortening) •I teaspoon salt M teaspoon grated lemon rind 1 egg yolk 1 4 cups sugar [ 3 cups sifted flour , (cake flour preferred) ' 3 teaspoons baking powder ‘i cup canned pineapple juice '-4 cup water 4 egg whites Combine Spry, salt, lemon i rind and egg yolk and blend, i Add sugar gradually and cream until light and fluffy. Takes but a jiffy with triple-creamed Spry. I Sift flour and baking powder together 3 times. Add small , amounts of flour to creamed mixture, alternately with combined pineapple juice and water. . beating after each addition until smooth. Beat egg whites until stiff but not dry and fold care-

aud use to line a pie plate. Pour i into it the following filling: cook in a double boiler, stirring con- ' stantly until thick, 3 egg yolks, 1 ■ cup evaporated milk diluted with 1 cup of water, % cup sugar, and 2 tablespoons cornstarch. Add tea spoon vanilla. Bake the pie in a very moderate oven for hour. Top with meringue made with the

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DECATUR DAILY DEMOCRAT FRIDAY, OCTOBER 1, 1937. ’

fully into mixture until well blended. No wonder Spry cakes are a dream,with fine, fluffy batter like this! Pour batter into two deep 9-inch layer pans greased with Spry, Bake in moderate overt (350° F.) 25 to 30 minutes. Spread Pineapple Parfait Frosting between layers and on top and sides of cake. Pineapple Parfait Frosting 2 egg whites, unbeaten 1W cups sugar 5 tablespoons pineapple juice 1 teaspoon light corn sirup M teaspoon grated lemon rind Combine egg whites, sugar, pineapple juice and com sirup in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture holds up Tn peaks (about 7 minutes). Remove from Are. add lemon rind, and beat until cool and thick enough to spread.

•; egg whites and 2 tablespoons sugar. sprinkle with graham cracker crumbs and brown light. Serve the I pie cold. i ’ SWEET POTATO PIE 11 2 cups cooked or canned sweet potatoes '4 cup melted butter

•/t cup sugar 1 teaspoon cinnamon 4 egg yolks beaten '4 teaspoon salt dash of mace 2 cups milk 4 egg whites unbaked pie shell Mash sweet potatoes, combine with butter, sugar, egg yolks, cin-j namon and mace. Add milk slowly; j stir until well blended. Fold in] stiffly beaten egg whites Pour in-j to deep, pastry lined pie tin. Bake In a very hot oven 15 minutes; reduce heat to moderate and bake about 25 minutes longer GINGERSNAP PIE CRUST I'/ 2 cups gingersnap crumbs 1 4 cup powdered sugar 'a (scant) cup butter t Crush gingersnaps and mix with butter and sugar. Pat mixture firmly into pie pan. Place pan in re-

* Th e Bride Wakes Up” an( i Buys Sprague BeautyrestMatt by We carry a full line of Simmons Mattresses, Springs and Studio Couches. Sprague Furniture Co. PHONE 199 152 S. SECOND ST.

“The Bride Wakes Up” '** an d SeS H er Kitchen Utensils vO|Z ' Cv from Our large and m V w , t J. .. fBdU- Complete Stock —- The Correct and Convenient Kitchenware Attend The Free makes Kitchen work easier. Choose from our COOKING SCHOOL large and complete stock and make your daily ADAMS THEATRE ‘‘work shop" a pleasant place to work. OCTOBER 4, 5 and 6 Interesting-Educational KltcHenWare SpeCIBiS Other Household Needs K-—'yfc. We have just received 50(1 Large White Vitroc Soup Bi—Pieces of Enamel Ware BOWLS T7 onds, Ivory trimmed in red< On Sale JJq Each Regular selling price ■ LAMP BULBS OUR SALE PRICE Ma'd e E toßu < r'“sdo S L. ° r m ° re 15 ’ 30 &60 WallS “ Y - — loc Each I POPCORN — POPPERS EBS Regular 15c Values — These Poppers have long handlo J nl ' Wl Guaranteed to Burn 1,000 hrs. .sliding lids 3’ Nr 15,25,40.50 &60 watte ON SALE r r EACH SI& - I 15c Each Morris s|& 10c to $ 1 Store

frlgerator or cold place. Allow to t land for several hours then fill . with cold fruit or custard filling j o — Strategic Beggar Lorain, (>.—CU.R) -Officials of the Central bank reported to police that a panhandler had taken up his stand at the bank entrance and was begging from depositors as they entered. I o ‘INDIAN CONCERN REGARDS j DUE BILL AS IMI EfiTINENT London L'-.adei. business firm gaa receive.' from its agent in L'.irobi a c-,cr which ranks high in l usinet? "literature." , It was a reply to an application for jeeftlement «.t an account, and it read: "Dear Sire We aro in receipt of your abrupt uemand so Keltic neut of our ac •<»t, w'hicn yo l say lias been outstanding fo.’ two years We think (tom the wav you write that you ar? .ot awa' b of he way

we deal w.th our accounts. Every month wo put Into a nt* th~ nnnies of all those to whom tic owe any 'appreciable - urn. We then dreg out ' five of then, and to each ot those

See And Hear the FREE ■ MOTION PICTURE COOKING Sci| o J “The Bride Wakes Up” 1 ADAMS THEATRE —OCT. U 6 I —then make CtMiking Easier I With a New G-E RANGE ■ ; A fl Rssss w 1 i See the new 1937 G-E Scß the t,£ / Range with the exclu- I •ive TRIPL-OVEN— At I actually 3-ovens-in-one. iIQ/tjiJ- I Saves you time, saves ' ”\s-.' | | SPtfD OVTN — utomatic Electric tel I section—for single-“I shelf jobs. 10% to 30% ’ witti the new exclusive | faster, uses 10% to 45% I A greater capacity than I \ Cheaper! I turkeys at one time. ■ 1 — I 3 SUMER BROILER— . j greater flexibility io | •peed and capacity. I I H. L. Lankenau Co J 116 N. First St. Phone 739 |

«•' Pai i a creditor i about oui niin' || ' that we ii, , "')■ name into t'. b at -