Speedway Flyer, Volume 29, Number 38, Indianapolis, Marion County, 6 October 1960 — Page 3

Thursday, October 6, 1960

Life Saving Course Beginning on October 6, the Central YMCA will conduct a lifesaving course for men and women as well as boys and girls. Classes will be conducted on twelve successive Thursday evenings from 7:30 to 9:30. Successful completion of the course will result in YMCA and Red Cross certification. For further information, call the Central YMCA at ME. 5-1331 and ask for Jim Gray. Science Lectures Scientific subjects will be discussed in a series of four public lectures in Indianapolis during October by members of the Indiana University faculty. Sponsored by the I.U. Downtown Center of Indianapolis and the university’s chapter of the Sigma Xi scientific society, the lectures will be on Thursday evenings, Oct. 6 through 27, at 8 p.m. in Room 826 of the Medical Science building at the I.U. Medical Center. They will be free to the public. Church Observation Practice Schools In response to many requests to <l sh®w us how to teach,” not “tell the Church Federation of (greater Indianapolis will conduct four Observation-Practice Schools for workers with Primary and Junior boys and girls (grades 1 through 6) on Tuesday evenings, beginning October 11, and continuing for six consecutive Tuesday evenings, 6:45 p.m.-9:30 p.m. Qualified teachers will work with classes of Primary and Junior boys and girls; each class is limited to twenty student teachers. Schools will be held on the West side at Mt. Olive Methodist Church, Mrs. Michael Metal, Director. Since there is a limited number of student teachers who might attend in each age level you are asked to contact your minister to secure your application blank early. Further information may be obtained by telephoning the Church Federation, at WA. 6-5371.

Grade Standards For Processed Fruits And Vegetables Standardization specialists are continually working on a common “language of marketing” for buyers and sellers of processed fruits and vegetables. This language of marketing for those products is the USDA grade standards. What Are Grade Standards? U.S.D.A. grade standards are the yardstick used to express degrees of quality. Quality—flavor, texture, color, and some other factors determine the acceptability and therefore, the-value of the product. So, the standards must be reliable and accurate. How Are Standards Developed? Take the case of frozen French fried potatoes. The Agricultural Marketing Service’s Fruit and Vegetable Division was asked to draw up grade standards. The specialist talked to processors, to wholesalers, to buyers for food stores, and to consumers to find out what things they wanted when they bought French fried potatoes. They tested samples for color, shape, and fry characteristics. Then, standards that accurately described frozen French fried potatoes were set up. These served the industry as a convenient basis for sales of the new product. But, this isn’t the end of the French fry story. As processing methods and trading practices change, U.S.D.A. standardization specialists will review and reevaluate the standards to see that they are kept up to date. Monosodium Glutamate: What Is It? These two words are appearing more often in lists of recipe ingredients. What is monosodium glutamate and why is it being included in so many of our new recipes. Actually it is not a new substance—just one that is gaining in popularity. Monosodium

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glutamate has no flavor of its own, but it is used to bring out the flavor in other foods. It is sold under various trade names for home and commercial use, but is a by-product of the beet-sugar and cereal milling industries here in the U. S. Foods vary in the amount of monosodium glutamate that is needed to boost their flavor because there is a ■jvide variation in the amount of natural glutamate they contain. Peas, tomatoes and poultry livers contain relatively large amounts of natural glutamate so you probably wouldn’t notice much difference in flavor if you added more. Chicken broth and pork sausage are low in natural glutamate and you can notice the flavor benefits when you add extra monosodium glutamate. Most meats get a flavor boost from a sprinkling of this flavor enhancer. Try some on those steaks the next time you cook out. Leadership School The Leadership School of Religion, sponsored by the churches of Indianapolis through the Church Federation, will open on Monday, October 17, at 7:30 p.m., at the Central Christian Church, 701 Fort Wayne Avenue. The Coaching Conference and Faculty Dinner Meeting for the teachers will be on Monday evening, September 26, 1960, at 5:45 p.m., at the Fall Creek Parkway YMCA, 860 West 10th Street. FISH FRY St. Christopher Jr. CYO FRIDAY. OCTOBER 14 Social Room—Begins 5:00 pan.

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