Decatur Daily Democrat, Volume 35, Number 232, Decatur, Adams County, 1 October 1937 — Page 13

BOXING SCHOOL TO OPEN HERE MONDAY

■ crixp D»- vs Interest in ■tantial 'lea' ■ . tn.gn.lKV of M"' I.:;-- iuvigorat- ■ a.xt a V. " arouse.l M l "'.',. >■■<•>!>.•« with I ■ >a»Hly .mW; ■ KrJ macaroni scallop ■ c ,p macaroni onion* ■ (upi cold cooked pork ■ utilespoons fat ■ tatespoons flour ■ Buttered crumbs ■ 111 pieces and I K * ' k boiling s<ti’''<l water until : K then lliain leS.TViIIK the K I'tr halt "'a' arnni in a mi ions, with ■ <u! ::i . nl" s and with I Knple salic- and the remain-; Kacaroiii. M- ■' fat. add flour | ■p cups watet in which the acre cooked and stii until K utr boils i ll'a into the bak Kjsh. cover With buttered Hr. ami ".lie ■a' ll brown Ser■pie sain' I'.n .itely it desir■thered veal cup flour

T ijtii«o| ■ Free Motion Picture JP? : . . Cooking School k; d I *-* I ***• Adams Theatre-Oct. 4,5,6 I B II "THE BRIDE WAKES UP" H K and Serves The Finest f at every Meal W Cloverleaf Butter. and Kraft Cheese Cloverleaf Butter made in our own sanitary and modern plant is the ‘‘Golden Bar” of health!ulness. Rich in health giving ingredients, extra precaution is taken to use only the products of the finest dairy herds in Adams County and surrounding territory. There is no finer butter made. „■—num! mrnr — i Kraft Cheese is the world’s finest cheese. Convenient packages of various sizes offer you a variety of flavors. The name “Kraft” is your assurance of the best. « Top off your every meal w ith ( loverleaf “Sealtest” Ice Cream. Attend the cooking school on any of the above days— Use Cloverleaf Butter and Kraft Cheese every day * ‘ I Cloverleaf Creameries, Inc t

V/i pounds veal round steak salt, pepper 1 teaspoon celery seed I I'/ 4 teaspoon powdered sage dash curry powder 4 tablespoons cooking fat 1 Bermuda onion 6 potatoes 1 No. 2' 2 can tomatoes 1 cup hot water • Beat the flour into the veal Dredge liberally with the salt and pepper, and sprinkle with the celery seed, sage and curry powder. Put into a skillet containing the i hot fat and turn until browned i evenly. Slice the onion over the top and put the peeled potatoes I around the meat Add the tomatoes 1 I and hot water, (’over with a tight | lid and simmer until tender. When 1 i ready to serve lift the meat to the I i center of a large platter, arrange the potatoes around it and garnish i the edge of the platter with 1-inch i pieces of curled celery and round I red radishes or parsley. LAMB KIDNEYS EN BROCHETTE Trim kidneys: cook 10 minutes in stock to cover, reserving stock and cut in slices. Arrange alternate slices of kidney and Iracon on skewer with a mushroom cap at ' the end of each skewer. Broil until bacon is crisp and arrange on I hot toast. Cover with sauce made with stock in which kidneys were

cooked, seasoned with salt and cayenne. Broil parboiled sweetbreads i the same way. first brushing with melted fat and crumbs as a change from the kidneys. RUSSIAN STEAK Buy 2 pounds of round steak and pound well, dredge with flour and cut Into pieces about 3 inches square. Simmer 2 cups sliced onion in 4 tablespoons of shortening until golden but not brown. Remove the onions and in the same shortening brown the pieces of meat. When well browned Sprinkle with flour, add salt, and pepper to taste. I add the onions. 1 cup water and 1 | cup sour cream. Cook very slowly ; i until the meat is tender, about one I iaiid a-half hours. This meat dish | may he cooked in a deep frying I pan on top of the stove or in the | oven. o Claims World Health Record i Adelaide. (U.Rz —Excellent super-1 vision and the training of mothers . and expectatnt mothers by health associations and among the reasons given for the world record for low infantile mortality claimed by Adelaide, the South Australian capital. According to the annual report of the Lord Mayor, Sir Jon . athan Cain, during the past year l.the mortality rate fell to 23 per I thousand births, compared with the average of 55 per thousand for the previous nine years.

DECATUB DAILY DEMOCRAT FRIDAY, OCTOBER T, 1937-

GREAT SOAP COMPANY KEEPS STEP WITH RISING WASHER SALES

Discovers way to make - famous soap better than ever Sales reports for last year show that 1.729,135 washing machines were sold —an increase of almost 300.000 over the year before. As more and more washers are being sold the demand for a soap that will give rich, lasting suds and wash clothes whiter and brighter with absolute safety becomes increasingly urgent. Richer auds The makers of Rinso recently announced the perfection of the latest and I most important step in the production of the ideal soap for washing machines. After many months of intense research and expert mentation the Rinso Laboratories have discovered away to make Rinso better than ever. According to reports from washer owners everywhere, the New improved Rinso now gives from 25 to 50% more suds, even in hard water. Endorsed by experts The makers of 33 famous washing

A KITC HEN VISIT WITH MBS. KAOX

HEART OF THE HOME It was just as I hoped. When I arrived at Mrs. Knox’s house for this interview, she said, “Come right out into the kitchen. We can talk better there.” I was io glad. Because while a living room gives interviewers like me an idea of company manners, I know very well that the heart of a home is in the kitchen. And I wanted to get Mrs. Knox’s own thoughts on keeping hungry husbands happy and growing youngsters growing. “I’m making a pie,”Mrs. Knox told me. “I’ve been planning meals for men so many years that I have really learned two things. First, a man likes any dessert just as long as it’s pie. Second, he’s f< >nd of every flavor—if it’s chocolate. FIE A I.A MEN "The real name of this pie is, of course, Chocolate Chiffon Pie. But Pie a la Men says it quicker. Pour % CU P cold water in a bowl and sprinkle the contents of 1 envelope of Knox Sparkling Gelatine on top. In a second bowl, mix % cup of boiling water and 6 level tablespoons of cocoa (or 2 squares of chocolate) until thoroughly smooth. Now add the softened gelatine to the hot chocolate mixture and stir urftil dissolved. Next come the yolks of 4 eggs, slightly beaten, )4 cup of sugar, % teaspoon of salt and 1 teaspoon of vanilla. Cool—and when the mixture begins to thicken, fold in stiffly beaten egg whites and another Yz cup of sugar. So much for the pic filling. So good, too.” FIE AT A PARTT "But do you approve of pie for children, Mrs. Knox?” I framed the question gingerly— knowing tiiat the pic filling w ith its gelatine mixture and all was really excellent for youngsters. But I uas worried about the crust. But Mrs. Knox had anticipated my concern. She reached for a package of graham crackers — crushed enough so that she had 1 *4 cups of crumbs. Then measured out a scant J 4 cup of butter and Vj cup of powdered sugar. She “creamed” them all together—then patted the mixture firmly into the pie tin. The “graham cracker pic shell” went into the refrigerator to stay for several hours, after which it would be filled with tfic chocolate tilling and chilled again. I had my answer. Graham crackers are almost as good for children as gelatine desserts and salads. She had satisfied a man’s craving for pie and a youngster’s need for “digestibility” at one stroke. “Pica la Men” is fine for a children’s part)', too. A W HOIJiSOMK QIARTET 1 picked up the package of Knox Sparkling Gelatine from the kitchen table. There were still three envelopes left. The pie used only one.

BBHK I Fjjf; Scene in famous New England laboratory showing workers malting soap tests in washing machines. machines, aware that their modern washers need a truly modern soap, have united in endorsing the New Rinso. It is estimated that almost two million washing machines will be sold this year. Thousands of washer salesmen during the year wall be instructed by their companies to recommend only Rinso for pest results.

Again I found my question answered before I asked it. “Yes, that’s why I recommend plain, unflavored gelatine,” said Mrs. Knox. “It’s far more economical than the ready-flavored kind. Each package contains enough gelatine for four entirely different salads or desserts six servings each. And, of course, no one will deny that nature’s own fruits and vegetables make better flavoring than any ‘factory’ could ever turn out.” JOLLY ABOITJELL I asked Mrs. Knox about the fact that her company also makes a rcadv-flavored gelatine dessert — the new Knox Jell. Personally, I like it. “Personally, I do too,” said Mrs. Knox. “But while it is an excellent product — and I believe the six fruit flavors are the most delicious of their kind to he obtained —I still recommend plain gelatine for greatest economy and the very best results. Let me illustrate what I mean by making Golden Salad. It’s one of my own favorite recipes—unusually wholesome —and judging by the letters I get. a favorite all over the country. GOLDEN OPFORTTNITV "Pour % cup r °l ( l water in a bowl and sprinkle one envelope of Knox Sparkling Gelatine on top. Add a cup of hot pincappl# juice, % c u P °f su g ar » M teaspoon of salt and stir until dissolved. Now add )4 cup of orange juice and % cup of mild vinegarj Cool, and when jcllv begins to stiffen, add 1 cupof coarsely grated raw carrots, 1 cup oranges cut in small pieces and 1)4 cups canned pineapple also cut in small pieces. Turn into a mold—a bread pan will do — which has been rinsed in cold water and chill. When congealed, unmold on lettuce and garnish with mayonnaise. THE PLAIN TRITH "You see, ready-flavored gelatine wouldn’t give you the same result at all. The flavors of fruits and vegetables arc naturally good —so why interfere with them.” Mrs. Knox pointed out. The plain truth seems to be that plain gelatine is best. “Before I go, Mrs. Knox, I’d like to have one of your recipe books.” She gave me her own copv from her own little kitchen book shelf. We leafed it through ’ together. So many salads! So many appetizers! So m.yiy desserts! So many pics! So many new ideas for entertaining! Nat- | urallv, I couldn’t help letting quite I a few “ohs” and “ahs” escape. “Well,” said Mrs. Knox,“these I recipes represent my life work. ! And 1 have collected them all to- | gether in this book because so very many women write in and ask j for them.” You mav have a copy | if you will write to Knox Gela- I tine, Box 300, Johnstown, N. Y | KNOXGELATINE

ENGLISH BEEFSTEAK PIE 2 pounds round or flank steak I>/ 2 teaspoons salt 1-8 teaspoon pepper 1-4 cup flour 1 parboiled lamb's kidney 1-4 cup minced onion 1 teaspoon Worcestershire sauce 1 j teaspoon thyme '/2 bay leaf 1 tablespoon parsley I*4 cups boiling water 1 tablespoon butter Meat pie pastry Cover the kidney with boiling

“THEBRIDEWAKESUP" _ ■ c. 1 1 '"■*=== 11l H j and Realizes T 0 WORK: . w .. in a KITCHEN like this! > , Seller’s l_ A! Cabinets Convenient, practical and made to suit your own particular requirements are the finest Cabinet you can buy. Everything at your finger tips and so constructed to add charm and refinement to your “work shop." Sellers Cabinets can be had in various models and color combinations and are made with the thought in mind to save you money, time and energy. Attend the Free Motion — T picture school and then •_ J-',- ™>- I inspect our showing ot JN O(JR WINDOW! these fine Cabinets. — ZWICK’S Phone 61 * JU—M I IIIIIH—— -- •«". IW IHU -y-lw-WMS——a I Visit the Decatur Democrat Cooking School at the Adams Theatre October 4-5 and 6 2 O’clock P. M. See the modern gas range on display at the Gas Co. Too. you may receive one of the coffee makers contributed by the gas company for door prizes. Just as the star in “The Bride Wakes Up" •enjoys cooking on a gas range, so will you enjoy cooking this clean, fast modern way. Northern Indiana Public Service Company C. A. STAPLETON, District Manager

Halted water and cook for 15 min- i utes. Remove from the water and ! when cool cut in small cubea. Slice the steak in thin stripe. Combine the flour, salt and pepper and roll the two meats in this. Arrange the meats in alternate layers in a greased baking dish, sprinkle with the Worcestershire sauce, onion, thyme, crushed bay leaf and pars- \ ley. Add the boiling water and dot' with butter. Cover with meat pie pastry crust. Slash In the center to, allow steam to escape. Bake 2 hour in a hot oven —serve in the dish in | which it was baked. MEAT PIE PASTRY 3 cups flour

i 4'4 teaspoons baking powder 34 teaspoon salt , 8 tablespoons shortening 1 cup water Sift the dry Ingredients together. Add 3 tablespoons of the shortening and chop into the flour with the back edge of a spoon. Add the water, mixing quickly. Transfer the dough to a lightly floured board and roll to 14 inch thickness.. I Spread 2 tablespoons of the shortening to >4 Inch of the edge. Fold over and press edges together. Roll it again: spread with 2 more tableI spoons of shortening and roll as bei fore. Spread with remaining shortI ening and roll to size to fit the I baking dish.