Indianapolis Times, Volume 40, Number 75, Indianapolis, Marion County, 17 August 1928 — Page 21

AUG. 17, 1928

►JUGO-SLAVIA AT CRISIS, DUE TO RADITGHJIEATH Future of Slavic \jnion at Stake, After Shooting of Croat Leader. BY MILTON BRONNER NEA Service Writer . LONDON, Aug. 15.—Stefan Raditch, grim old Croatian, has succumbed to the bullets of a political enemy, and as a result a romantic drama of post-war politics in Europe approaches a climax. At stake is the future of Jugoslavia, Balkan State which won aggrandizement out of the world strife. Disintegration threatens the SerbCroatrSlovene Union because of bitter Croat grievances against the state’s Serbian majority. Italy is deeply involved in these grievances. The passing of Raditch is fuel in the fire. Raditch was the Croats’ most beloved leader. Serbs Once Powerful The Serbs, the Croats, and the Slovenes represent in the south of Europe the great Slav race, which in the north comprises the Russians, the Poles and the Czechs. In the middle ages the Serbs had a great empire. This fell under assaults by Turks and Austrians. The Coats for about 200 years, beginning in A. D. 910, had a separate kingdom. Then they and the Slovenes also came under Austrian domination and later were shifted to the tender mercies of the Hungarians. Before the World War, Serbia existed as a much-diminished separate kingdom and Croatia and Slovenia were part of the AustroHungarian empire. Croatia had a separate local parliament. The War’s Aftermath When the great war ended, Croats, Serbs and Slovenes came together. The idea of the Croats was to have some sort of federated state. But they were overborne and the big new state of Jugo-Slavia was formed. For ten years there has been dissatisfaction. It centers in Belgrade, the capital of the majority, and In Zagreb, formerly known as Agram, the chief city of Croatia. Zagreb is a splendidly built, thoroughly modem metropolis of 100,000 people. Belgrade is slattern, slovenly. The citizen of Zagreb locks on Belgrade with contempt. The Croats and Slovenes complain the Serbs seek to centralize all power in Belgrade; that taxes are collected and money spent for the aggrandizemnt of what was once Serbia to the detriment of the other portions of the triune kingdom. Divided on Religion . Religion, too, plays a big part. ■Old Serbia in the main is orthodox Russia. Croatia, in the main is Roman Catholic. The Zagreb business man is a better one than his rival of Belgrade. The Croatian farmer is a ■ more up-to-cjate agriculturist than the Serbian. If it were merely a matter of interior politics, the Serbs might try force on the Croats. But there is a big black to the west, and its name is Italy. Italian and Jiigo-Slav ambitions constantly clanish. Italy would like to make an Italian lake of the Adriatic, but Jugo-Slavia has the long Dalmatian sea coast. For her own protection Jugoslavia wanted to control’the politics of the little state of Albania, but Miyssolini beat her to it. There might have been war long ago, but for the fact the Jugoslav army lacks heavy artillery and the further fact that the Croats and the Slovenes are dissatisfied. ASKS NEW BUS ROUTES Company Says New Jersey St. Too : Narrow for Cars. Rerouting of Central Ave.-Sixty-First St. and Central Ave.-Keystone bus lines of the Peoples Motor Coach Company so as to eliminate travel on New Jersey St., is asked in a petition filed by the company with the public service commission. Narrowness of New Jersey St., which prevents using some of the company’s busses, is the reason given for asking the change. At present the busses are routed on New Jersey St. from ThirtySecond to Thirty-Fourth Sts. The new route would use Central Ave. between Thirty-Second and Thirty- j . Fourth.

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Where Clouds Gather

The top photo shows the funeral procession through Zagreb for Paul Raditch, who was killed in the Belgrade Parliament at the time his uncle, Stefan Rataitch, was wounded fatally. A picture of Stefan Raditch is inset. Beside the map: King Alexander of Jugo-Slavia.

Prize Winning Recipes

(Continued from Page 20)

cover with a top crust. Bake in a moderate oven three-quarters of an hour. Before removing from oven when pies are baked brush over the top with milk or water and sprinkle with sugar. MRS. LAWRENCE FULWIDER. 2051 Caroline Ave. Orange Salad • One cup diced orange, one cup diced celery, one cup pecan meats, one-half cup mayonnaise, one-half cup whipped cream, one canned pimento. The orange should be free from all white skin. Use only tender center blades of celery and crips in ice water. Chill until needed. Combine fruit, celery and nuts. Arrange on inside leaves of lettuce and mask with mayonnaise combined with cream whipped until firm. Garnish with pimento cut in threads and serve at once. MRS. ERNEST PEARSON. 101 S. Traub Ave. Com Roast Beat two eggs slightly; add threefourths cup milk, one-fourth cup cream, one cut corn, one teaspoon salt one tablespoon onion juice; one and one-half cup toasted bread crumbs. Let stand about fifteen minutes, then turn into buttered pan. Bake in moderate oven onehalf hour. Serve with cream sauce. HENRIETTA KINMAN. Whiteland. Eggs a La Goldenrod Three hard-boiled eggs, one tablespoon butter, one tablespoon flour, one cup mill?, one-half teaspoon salt, pinch of peeper, five slices toast, parsley. Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of eggs. Chop whites finely and add to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter and pour the sauce over it. Crumb yolks and sprinkle over the top. Garnish with parsley and remaining toast cut in points. \ BLANCHE MAHAN. 403 E. College St., Crawfordsville. Bisque Tortoni One level tablespoonful gelatin, one-quarter cup cold milk, twothirds cup macaroons, one cup cf cream (whipped), one cup scalded milk, few grains salt, one teaspoonful vanilla, two eggs, one-half cup sugar. V Soak gelatin in cold milk five minutes. Beat egg yolk.; with the sugar and add to scalded milk in a double boiler. Heat until mixture coats spoon, remove from fire and add soaked gelatin. Cool and add whites of eggs beaten until stiff, vanilla and salt. Fold in whipped cream and pour over glasses. Sprinj kle tops with dried and rolled maca- ! roons and garnish with a bit of

fruit or jelly. Three tablespoonfuls cocoa may be added to hot milk. MRS. F. J. BUERGLER. 36 W. Southern Ave. ' Southern Relish Two quarts sweet corn (uncooked), four pounds cabbage, one quart butter beans, three large onions, three green peppers, three red peppers, one quart vinegar, four cupfuls sugar, one and one-half cupful dry mustard, two teaspoonfuls turmeric and two quarts vinegar. Measure corn after cutting from the cob. Remove seeds from peppers, add cabbage, onions and peppers, ground fine by the food chopper. Cut beans in small pieces. Combine all vegetables, add one quart of vinegar and broil twenty minutes. Mix dry ingredients in a separate bowl, with a little cold water to form) a smooth paste, and two quarts of vinegar, boiling hot- and cook until creamy. Pour over vegetables and cook until corn and cabbage are soft. Seal in sterilized jars or bottles. CLARA FERRY. R. R. 5, Box 649. Cottage Cheese Timbales One cupful of cottage cheese, one cupful cf milk, two eggs, one-half teaspoon of salt, pepper and paprika. Press the cheese through a ricer and add to the well-beaten eggs, then pour in the milk, add the seasonings, and turn into buttered

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THE INDIANAPOLIS TIMES

ramekins or timbale molds. Bake like custards in a moderate oven in a pan of hot water. Unmold garnish with parsley and serve with tomato sauce. MISS IRMA FERRY. 10 N. Datlon St. Macaroon Ice Cream One quart milk, two tablespoons minute tapioca, one-half teaspoon salt, one cup sugar, one-half teaspoon almond flavoring, one-half teaspoon vanilla flavoring, one cup cream, one cup milk, one dozen macaroons. Seal milk in double broiler. Add minute tapioca and salt an dcook one-half hour, stirring frequently. Remove from heat. Add sugar and flavoring. Cool. Add cream and milk, beaten together. Add macaroons finely crumbled. Mix thoroughly and freeze, using eight parts ice to one part salt. MRS. JOHN MEEHAN. 422 £ongress Ave. Lima Bean Gelatine Salad Soften one tablespoon gelatine in two tablespoons cold water. Let stand three minutes, and add two cups boiling hot tomato juice. When cool, add one cup cooked lima beans, one-half cup pickle chopped in fine pieces; one-half tablespoon salt and dash of aprika. Set in cold place. Serve on lettuce beds topped with mayonnaise. GERTRUDE PAYNE. Rockville. Golden Rings Pineapple doughnuts: Make baking powder biscuit mixture, sifting one tablespon sugar with flour. Roll out in a very thin sheet and cut in circles slightly larger than a slice of pineapple. Make a small hole in the center of each circle. Place a slice of pineapple on one circle, brush edges with water, cover pineapple with another circle of dough and press edges firmly together. Bake in a hot oven for fifteen minutes. Serva with whipped cream as a dessert. MISS ROSE HAVERKAMP, Oldenburg. Oly Koeks Scald two cups milk and cool it until luke warm. Dissolve one cake yeast in a half cup of the milk. Add a tablesppon of flour and set aside in a warm place for twenty minutes. Meanwhile cream one and one-half cups of sugar with enough frying fat to make light. Add two eggs, well beaten, then the dissolved yeast and the remaining milk (luke warm) alternately with flour and salt sifted together. Knead to a light dough and set aside to rise about four hours, or until doubled in bulk. Turn onto a well floured board, roll out one-third inch thick, cut into rounds with a large cutter and put one or two raisins and a teaspoon of brown sugar into the center of each round. Wet the edges and gather the dough up around the edges firmly together. Cover and set aside to rise until light about threequarters of an hour. Then cook until golden brown in frying fat hot enough to brown a piece of bread in one minute. When cold, roil each oly koek in powdered sugar. MARTHA WHITE, 1540 N. Chester Ave. The grizzly is the most keenminded species of all bears.

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DEMOCRATS ASKS LABOHJDVICE Peters Names Union Board! to Aid Campaign. Appointment of a labor advisory committee to function with the Democratic State organization in carrying to Indiana voters the Democratic plaform stand on labor questions wgs announced today by R. Earl Peteks, State chairman. On the committee, which will be increased, are: Frank Lindsley, secretary of the Brotherhood of Railroad Trainmen, Indianapolis; James H. Terry, vice president of the United Mine Workers of America, of Terre Haute; Thomas Dunn, j State machinists, of Indianapolis; j Edward P. Barry, State Federation j of Labor, of Indianapolis; Robert C. Fox, plumbers’ representative, of | Indianapolis, and Frank D. Morgan ! of Ft. Wayne. Appointment of the committee re- j suited, Peters said, from requests of ! labor organizations that the State organization allot part of its work to representatives of organized labor. A recent bulletin to the Brotherhood of Locomotive Firemen and Engineers from A. E. Gordon, legislative board chairman, pointed out that an “agreed to” labor plank submitted by a committee of representative labor men was rejected “almost in its entirety” by the Republican State resolutions committee and “adopted as proposed” by ms Democrats. The bulletin designated the Democratic labor platform as the "best ever adopted in Indiana,” commented unfavorably on the Legisla- i tive record of Harry G. Leslie, Republican gubernatorial nominee, and indorsed Frank C. Dailey, the Democratic standard bearer. June Bride Asks Divorce FT. WAYNE. Ind., Aug. 17.—Mrs. Florence Hart, a bride last June, has filed suit for divorce here, j alleging Wilson Hart remarked his auto was worth more than her Jjfe, and he is given to quarreling and nagging.

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