The Daily Banner, Greencastle, Putnam County, 21 March 1967 — Page 8

8 The Daily Banner, Greencastle, Indiana Tuesday, March 21, 1967 Time-Tested Philosophy Seasoning In Success

By ROBERTA ROESCH No matter what kind of work you do, you will gain more chances to advance if you follow the time-tested philosophy of treating other people as you would like to be treated by them. This is the feeling of Maurice

NOTICE OF ADMXNISTBATION In the Putnam Circuit Court. Estate No. EST 67—22. Notice is hereby given that Edna Marcella Bridges was on the 17 day of March. 1967, appointed: (a) executrix of the will of Ernest Myers, deceased. All persons having claims against said estate, whether or not due, must file the same in said court within six months from the date of the first publication of this notice or said claims win be forever barred. Dated at Greencastle. Indiana 17 day of March. 1967. Ennis E. Masten, Clerk of the Putnam Circuit Court. Lyon and Boyd, Attorneys. Mar. 21-28-Apr. 4—3t

this

INDIANA ALCOHOLIC BEVERAGB COMMISSION •11 STATE OFFICE BLDG. INDIANAPOLIS LEGAL NOTICE OF PUBLIC HEARING Notice is hereby given that the Local Alcoholic Beverage Board of Putnam County. Indiana, will, at 11 a. m. on the 6th day of April. 1967 at the Clerk’s Office, Court House, in the City (or town) of Greencastle. Indiana, in said County, begin investigation of the application of the following named person. requesting the issue of the applicant at the location hereinafter set out, of the Alcoholic Beverage Permit of the class hereinafter designated and wllL at said Ume and place, receive information concerning the fitness of said applicant, and the propriety of issuing the permit applied for to such applicant at the premises named: Ray V. Murphy (Package Store) Beer, Liquor & Wine Dealer, Main St., Cloverdale Indiana. SAID INVESTIGATION WILL BE OPEN TO THE PUBLIC, AND PUBLie PARTICIPATION IS REQUESTED INDIANA ALCOHOLC BEVERAGE COMMISSION By W. F. CONDON Executive Secretary JOE A. HARRIS Chairman Mar. 21-lt

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Helou, a man who has had many good opportunities in his career in the food field. Not the least among them was his highly exciting assignment as Franklin D. Roosevelt’s personal chef at Hyde Park, N. Y., and the White House. Present Assignment “I was bom in Lebanan,” said M. Maurice who is presently manager of the Promenade Cafes in New York’s Rockefeller Center. “But from the time I was seven or eight years old I wanted to come to the United States. “Before I began my career here, however, I served in the French Foreign Legion, went to cooking school in France and obtained further training in cuisine under the eyes of my father who was chef at the famous Cafe de la Paix. “Later I held other jobs in Europe, South America and South Africa. Then in the 1930s I came to this country with the idea of building a career from my knowledge of haute cuisine. “The first job I landed,” said M. Maurice, “was work as one of the cooks in a hotel. Made Up Mind “At the time, I couldn’t speak much English, and it seemed to me, as I worked, that I was so badly treated by some of the people who supervised me that I made up my mind, then and there, I would never act that way toward anybody. I have always tried to treat people as I wished they would treat me.” With that approach, plus the knowledge and experience he brought to his job field, M. Maurice gained opportunities, good jobs and a range of business contacts that eventually led him to his poet with the Roosevelt family. “I joined Mir. Roosevelt's staff when he was at Hyde Park,” M. Maurice told me. “Later, when he became President, he kept me on as his chef because he likes my cooking. It was as simple as that.” For M. Maurice the job in Washington meant cooking for many notables. For the late King George VI

LADIES NIGHT Wednesday, March 22nd AMERICAN LEGION POST No. 58 Promptly at 8:00 P.M. GUESTS INVITED PRIZES ~ PRIZES

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sbJ- vz As White House Chef, He Fixed Favorite Foods of the Famous of England, for instance, it was Yorkshire pudding, as well as the hot dogs the Roosevelts served at the famous cook-out they gave for the British royal couple for their visit to Hyde

Park in 1939.

For Winston Churchill it was jambon au flamande. For Madame Chiang Kai-shek, a Polynesian specialty. For the Duke and Duchess of Windsor, crabmeat with mom ay sauce. And for the Roosevelts themselves, the chef fixed a favorite lob-

ster casserole.

French And English When the job at the White House was over M. Maurice returned to the hotel business and eventually ended up managing both the French and English cafes at Rockefeller Center. “America is full of opportunities,” he said, “But from my first job to my present one, I’ve continuously observed that you gain more chances yourself when you try to treat people

like people.”

Sheinwold on Bridge

nan

The sixth meeting of the willing Workers 4-H Club was brought to order on March 6, 1967 by president Judy Stevens. The pledge to the Flag was led by Brenda Farrow. The Pledge to the 4-H Flag was led by Tina Eckert. The roll call was answered by "your favorite school subject.” The treasurers report was given as a balance of $85.77. The minutes of the last meeting were read by the secretary, Kathy Reynolds. The minutes were approved as read. The Health and Safety report was given. The title of the report was "Cleanliness.” The meeting was then turned over to the adult leader, Mrs. Farrow. She gave a talk about Clothing I. The meeting was led in group singing. Karen Farrow and Tina Eckert the recreation leaders had recreation for us. The next meeting of the Willing Workers 4-H Club will be April 3, at 7:00 p. m. at Clinton Center School.

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Well Trained Husband Must Say Right Thing by Alfred Sheinwold “I must say you’re an excellent bridge player,” I said to my hostess as we left. My wife waited until we had driven away from the door, and then she hissed, “How could you possibly say that?” My wife was thinking of the next-to-last hand of the evening. West dealer Both sides vulnerable NORTH A 109752 V 82 O A653 ♦ 64 WEST EAST * 6 A3 V AKQJ964 9? 753 0 2 O Q J 108 *Q953 AKJ872 SOUTH A AKQJ84 9? 10 O K974 A A 10 Weal North East Sooth 4 92 Pass Pass 4 A All Pass Opening lead — 9? K Our hostess ruffed the second round of hearts, drew a round of trumps and led out the ace and 10 of clubs. West took the queen of clubs and returned the deuce of diamonds. Declarer played low from dummy and I managed to put the queen of diamonds on the table. The lady fell on this with the king of diamonds like a wolf on the fold. Then she led a diamond from her hand and turned the color of her eye shadow when West discarded a heart. My two diamond tricks defeated the contract. Should Refuse “All she had to do was refuse that first diamond trick,” my wife observed mournfully.

(Guess whose partner she had been!) It was true. If I then returned the jack or 10 of diamonds, declarer could win in dummy and finesse through me with the king-nine. If I returned the eight of diamonds, she could play the nine at once. If I returned anything but a diamond, dummy could ruff while South discarded a diamond. The game was a certainty no matter how the missing three diamonds were divided. “Then how could you say she’s an excellent bridge player?” “I didn’t. My exact words were: ‘I must say you’re - an excellent bridge player.’ Isn’t that what a good guest must say?” “Very funny,” said my wife. "Save it for the column.” And she turned on the radio. DAILY QUESTION As dealer you hold: Spade A K Q J 8 4, Heart 10, Diamond K 9 7 4, Club A 10. What do you say? ANSWER: Bid one spade. The hand is not quite good enough for a forcing opening bid, but it is far too good for a shutout bid. Open with one of your long suit and await developments.

NOTES AND QUOTES from BETTY H. SENDMEYER County Extension Agent - Home Economics

HAM FOR EASTER Smoked ham, country style ham, fully-cooked ham, ham-with-water-added — what’s the

difference ?

Before you can understand

what these terms mean, you must understand what a ham is

and how it’s processed. The word ‘ham’ means the

upper part of the hind leg of a hog. Curing and cooking preserve the meat, add a distinctive flavor and desirable ap-

pearance.

Hams labeled "country style” are processed with a “dry” cure slow smoking and long drying. They have a good ham flavor, firm texture and are low in moisture. They always require

cooking before serving.

Modem processing techniques j have greatly reduced the time required to produce tasty, mild-

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Hams labeled “smoked” a heated to an internal temperature of 140 degrees F. This is more than sufficient to insure complete protection against the danger of trichinosis. These hams do need cooking before

serving.

Hams labeled “fully cooked” are heated to ah Internal temperature of about 150 degrees F., sufficient to fully cook the meat. Heating before serving is not necessary but can be done

if so desired.

To be labeled “ham” under Federal requirements, the meat must shrink back to its original fresh weight after curing. If the ham is not returned to its fresh weight, it must be labeled “Ham, Water Added” or

“Imitation Ham.”

Products labeled “Ham, Water Added” may contain up to 10 percent added moisture, while

er and more tender hams. Trim- those labeled “Imitation Ham”

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med hams are pumped with curing solution, rolled in a “cover pickle” or brine mixture, wrapped and hung up to dry in a smokehouse. Smoking lasts 16 to 24 hours, depending on the size and purpose of the ham.

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