Decatur Daily Democrat, Volume 55, Number 221, Decatur, Adams County, 19 September 1957 — Page 14

PAGE SIX-A

Predict Lower Net Income To Fanners Forecast Is Made By Purdue Experts Lafayette (up> — Agricultural economists took their annual peek into the future today and advised Indiana farmers their net income will be lower next year and profit margins probably will continue "narrow” for several years. Unveiling the prospects for farm prosperity for 1958 at the first of a series of 81 county outlook meetings Tuesday night. Purdue University experts predicted nation's farmers will be "substantially unchanged from 1957." The prospect of Indiana's net income dropping while the nation's remains steady was blamed on the probability of "a reduction in income from hogs and crops." "No major change in general business activity is expected in the year ahead,” the conomists said. "Continued tight credit probably will prevent any sharp business expansion. "Some further price increases are expected at wholesale and retail levels. Consumer incomes after taxes will continue to rise even though a modest increase in unemployment may occur ” Little Change In Demand The deouomists expected there will be little change in demand for farm products and little change in prices received by farmers. But prices paid by farmers will rise slightly “Continued narrow profit margins appear to be in store for Indiana agriculture in the next several years,” the experts said, adding that farmers could offset the situation with “improved efficiency and larger volume." Here is the outlook by crops for 1958: CORN—On-farm price expected to be 81.15 to $1.20, about same as this year. Harvest price of No. 2 corn about $1 to $1.05 a bushel. Corn prices next summer expected from, $1.15 to $1.30. OATS, BARLEY. GRAIN SORGHUMS—Prices likely to average slightly lower-than this year SOYBEANS—Prices expected to be near 1957 levels, due to large supplies and strong demand. WHEAT—Price probably will remain near $2 a bushel HOGS—Average price expected to range from levels of this year to $2 a hundredweight lower, with average price this November-De-cember about equaling the $16.20 received in the same period last year. Bitt> •Y JEAN AIIEN <4 V / | COOTS DELIGHT CAKE Many cooks have built a reputation just on their chocolate cake. Here’s an “old smoothy" with velvet-like texture and a rich chocolate flavor. It’s a chiffon eake with melt-in-your-mouth lightness. MR C lev QwJS* Choco-Peccm Chiffon Cake 1 eggs, separated 1 1/2 cups sugar 1 3/4 cups sifted eake flour 1 tablespoon double-acting baking powder 3/4 teaspoon salt 1/3 cup ail purpose oil —- 1 cup milk 1/2 teaspoon vanilla 2 squares (one ounce each) unsweetened chocolate, melted 1/2 cup chopped pecans Beat egg whites until frothy. Gradually beat in one-half cup sugar; continue beating until very

stiff and glossy. In another bowl sift together remaining sugar, flour, baking powder and salt. Add oil, half of milk and vanilla. Beat one min-

ute at medium speed on electric mixer (150 strokes by hand), scraping bowl often. Add remaining milk, egg yolks and melted chocolate. Beat one minute more, scraping bowl often. Fold in meringue and nuts. Pour into two eight by one and one-half inch round layer pans which have been oiled and floured on the bottoms only. Bake in moderate oven (350’F.) thirty to thirty-five minutes. Cool ten minutes in pans; then remove

from pans and cool on racks. Yield: Two eight-inch iayei cakes. ' When completely cool, frost the top and sides of the cakes with your favorite icing.

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THE DECATUR DAILY DEMOCRAT. DECATUR. INDIANA

THURSDAY. SEPTEMBER 19. 1957