Syracuse-Wawasee Journal, Volume 2, Number 28, Syracuse, Kosciusko County, 16 June 1939 — Page 11

SORORITY CONVENTION ATTENDED BY MANI Mrs, Florence Miller of Indianapolis was re-elected state president of Omicrom National Sorority, which,,closed its eightn annual convention at th’e SpinKWawasee hotel Sunday. Other officers who wiljAerve the organization the ensuing year are as follows: Vice-prudent, Miss Hazel Armstrong, Gamma ehaptei,” Muncie; Corresponding secretary, Miss Dorothy Eller, lota Gamma, Indianapolis; Recording secretary, Miss Cecile Turner, lota Alpha, of Wayne; Treasurer, Miss Mary the inclement weather which prevailed during the twoday session, there was a splendic turnout of twelve chapters represented. They included 55®ta, Kap pa. Theta, Xi, Beta Alpha ana Beta Beta of Indianapolis; Nu, Beta N u and lota Alpha, of Epri Wayne; Delta, South Bend; Gamma, of Muncie, and lota Beta, of Marion. The convention was opened on Saturday evening with a Rainbow banquet, this being followed by a variety program, in which several chapters took part. Miss Beatrice Zook, lota Beta of Muncie, was toastmistress and music was afforded by Jack Tilson’s orchestra. Perhaps one of the most outstanding feature on the program was a comedy skit, presented by the Muncie chapter. Business sessions were conducted in the convention hall on Sunday morning. Featuring the days program, was a Melody Lane Luncheon Served in the terrace dining room. Miss Ruth Castle of Fort Wayne was toastmisti ess. The tables were attractively arranged with garden flowers entwined in small squares of lattice. The sorority crest was placed in a large square of lattice, on either side of which were lovely flowers, this making an attractive background for the speaker’s table, i Favors of miniature cologne bottles, in pastel shades, were given to each g u est. .There were eighty members and Quests at the banquet. 1 — Talks during the luncheon were given by Mrs. Miller, state president, and Miss Marie Blough, or ° Fort Wayne. A musical program was presented by entertainers from Allen county cityAs a side-splitting” climax to the annual event, a bathing peauty contest was staged in the marine lounge of the hotel. The styles worn by the fifteen contestants were in vogne decades ago; consequently, the many onlookers were given a splendid conception of fashionable bathing “togs,” worn back in the gay nineties. Due to the clever costumes worn by each contestant, the judges found it difficult to select the winners. However, they were greatly aided by the applause coming from the spectators and finally, gave the first award to Miss Bernice Maple, of Sigma Beta chapter of Indianapolis. Miss Maple wa s given a free week-end trip to. the Spink-Wawasee hotel. The second award, a beauty kit, > ‘ went to Miss Flprence Geisler, of the Capitol cits. The judges were Walter B. Smith of Indianapolis, M. A. Tyler of Wooster, Ohio, A. C. Born of Chicago, and A. R. Berkley or Columbus, Ohio. Mock's Boat Livery Motor Boats—Row Boats Canoes and Cottages for Rent Welding—Johnson Motors ' Phone 504 Road 13

SYRACUSE-WAWASEE JOURNAL — LAKE WAWASEE SECTION

COOK WITH A YANKEE DOODLE ACCENT It’s the “American way” in cooking too! The revival of things American — on the stage, in the movies, in books, fashions and home design — and the new appreciation of our national heritage has hit our kitchens too, and food comes out with a Yankee Doodle accent! Our own President and First Lady have made it a practice to serve real American food to their royal’guests (King George and Queen Elizabeth on June 11) — hot dogs, strawberry biscuit shortcake, cold cuts, and coffee! Restaurant menus are using honest American wordage. It’s all as it should be. Nowhere as in the UnitedStates has science so helped the cook — quick transportation to rush market goods, a multitude of ready to use goods things in gleaming glass jars. Adapting the good things of other countries, keeping its own, American cookery is on its way up! So it’s three cheers for fried chicken, for ham and eggs, for hot biscuits, ice cream, succotash, com on the cob, hamburgers, banana pie, steamed clams. And it’s a tiger for some of the new ways clever American cooks have discovered for using them! New England Bran Muffins Ona.half cup molasse* Two cups all-bran Ont and ona-half cups milk One egg * Ona cup flour Ona-half teaspoon salL One teaspoon soda Add all-bran to molasses and milk and allow to soak for 15 minutes. Beat egg and add to first mixture. Sift flour, salt and soda together and combine with all-bran mixture. Fill greased muffin pans two-thirds full and bake in moderately hot oven (400°F.) about 20 minutes. Yield: 1 doz. muffins. Stuffed Eggs California Six hard-cooked eggs ? One-quarter teaspoon salt One-eighth teaspoon black pepper One-quarter teaspoon dry mustard One-half teaspoon Worcestershire sauce One and one-half teaspoons grated onion Two teaspoons melted butter One tablespoon chili sauce ' One.quarter teaspoon celery seeds One-quarter cup mayonnaise Eight ripe olives, chopped Cut eggs in half, lengthwise. Remove yolks and rqb through sieve. Add remaining ingredients, except mayonnaise and olives. Add mayonnaise and beat until fluffy. Add olives. Refill egg whites, leaving surface roughened. 6 portions. Banana Chocolate Cream Pie Ona and. ona-half squaras unsweetened chocolate Two cups milk Three-quarters cup sugar g? » Five tablespoons flour . “ One-half teaspoon salt Two egg yolks, slightly beaten One tablespoon butter One-half teaspoon vanilla extract Three ripe banana*, sliced One baked nine-inch pie shell Select fully ripe bananas (yellow peel flecked with brown) and use level measurements. Add chocolate to milk in top of double boiler. Heat over rapidly boiling water until chocolate is melted. Beat with rotary egg beater until blended. Mix together sugar, flour and salt. Stir slowly into chocolate mixture. Cook until well thickened, stirring constantly. Cook 10 minutes longer, stiring occasionally. Stir small amount of hot mixture into egg

WAWASEE MARINE I SUPPLY CO. BOAT SALES AND SERV ICES SPEED BOAT* RIDES FISHING BOATS * COTTAGES

WORK AT FAIR GROUNDS PROGRESSING RAPIDLI Henry F. Schricker, Lieut.,Gov., and commissioner of Agriculture states that the new coliseum at the State Fair Grounds in Indianapolis will be the finest in the United States with hundreds of workmen erecting the steel ana sidefalls, putting the cement seats in and the roof on (- and many other things Jpeing done on the building makes it look as though it w ill be completed in nice shape long before the fair is ready io open. To look this building over alone will be worth the trip to the Indiana State Fair because it will be the finest coliseum or livestock pavilion in the United States. It will be nice to see the 4-R Club Buildings or Youth Builaing s which take up the entire northwest corner of the fair grounds. Three big buildings with hundreds of men working on them now will be completed before the Indiana State Fair opens. A total of $10,340.50 will be paid in premiums at the Indiana State Fair this fall in the many divisions of the 4-H club program. This total is sub-divided as fo’lows: The amount paid by tne fair in cash is $7,814.50; in trips, $1,225.00; and in special premiums, $1,301.00. The individual premiums for each club range from sls to $363. yolks; then pour back into remaining hot mixture while beating vigorously. Cook 1 minute longer. Remove from heat and add bqtter and vanilla. Cool. Place alternate layers of filling and bananas in pie shell. Top with meringue or sweetened whipped cream. Makes 1 pie. Baked Beans/ Picnic Two eups pea baa ns L —' One-quartar teaspoon soda Ona-half teaspoon salt One.half cup dark karo Two ounces salt pork One-quarter teaspoon pepper One-half teaspoon dry mustard One small onion” peeled Wash beans and soak over night in cold water. Next morning add soda and cook beans, in same water, until skins begin to loosen. Place one-half the salt pork, sliced, in bottom of bean pot;’ add one-half the beans and half the seasonings; add remaining beans and seasonings; bury onion in beans. Pour karo over tbp, cover with salt pork. Add boilig water slowly until it seeps through beans to top. Cov- ! er and bake in slow oven four : hours or longer, until liquid is i absorbed. Brazil Nut Bread Pudding Four sllcm buttered bread Two egg* 8 Two cups milk One-half cup sugar 4 One-quarter teaspoon salt One teaspoon vanilla One-third cup sliced Brazil nuts A y Cut buttered bread into fingerwidth pieces. Arrange in layers in a buttered baking dish or pan. Sprinkle each layer with sliced Brazil nuts. Beat eggs slightly, add sugar, salt, vanilla and milk. Mix well and pour over bread. Garnish top with Brazil nuts and bake one hour in a moderate oven (325°F.). Sardine Potato Salad One pound boiled potatoes One cup mayonnaise Two cans smoked Norwegian sardine* Salt and pepper Two tablespoons vinegar One small onion, chopped fine One teaspoon parsley, chopped

NORTH POLE OPENS This summer, Mr. and Mrs. Robert Taylor are managing the North Pole, a refreshment stand belonging to the Crow’s Nes;. Mr. and Mrs. Taylor are residents of Champaigne, Illinois. To Give Program A childrens’ program will be held at the Zion Chapel chu?§h next Sunday evening. Everyone is invited to attond. <

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LETS BE CAREFUL— Some of us are inclined to drive a little recklessly—and maybe we don’t like to be told about it and all that, but just the same it is a good policy to drive as carefully as possible. Os course, we may be ever so careful ourselves and still run afoul of some person who isn’t. We can do our part by being careful ourselves. It not only pays to be careful but it’s the SMART thing to do.

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