The Indiana Journal, Volume 34, Number 22, Syracuse, Kosciusko County, 30 September 1937 — Page 2

Page Two

TAX BOARD TO BEGIN REVIEW OCTOBER IST Commissioners Are Ready for Annual Levy Hearings Indianapolis, Sept. 30. —The State Board of Tax Commissioners will begin its review hearings on local tax levies probably October 1, Anderson Ketchum, secretary, ( said today. County Tax Adjustment Boards have until that date tot fix the] levies and, if they do not come within the limit fixed by law, the levies are automatically appealed 'to the State Board. The limit, fixed by the 1937 Legislature, is an overall rate of $1.25 in townships and $2 in towns and cities. The limit is exclusive of bond issues, poor relief, public welfare and emergencies caused by * disasters. .The State Board will continue its hearings on local property tax rates through to December 11. I Requests for additional appropriations to finance .local govern-} ment until the end of the year are being considered now by the Board. 85 Restaurants for Fair New * York — There will be no dearth of places in which to ob-| tain food, either comparatively expensive or contrived for the slender purse, at the New York World’s Fair of 1939, according to; its plans. Provisions has been | made for 85 restaurants and cafeterias, with a seating capacity of 43,200, wit’ " the grounds. It is estimated, t he potential business to I >y the food” purveyors ijj' will be $lB,000,000 restaurants and $4,b'47,t + he od stands during six ‘h eration from April 3(

Indiana Highways Praised By Tourists

An interesting letter praising < Indian’s stale highways and commenting upon the care with which they were marked for the guidance of the tourist, was received recently by Earl Crawford, chairman of the *%tate Highway Commission. The letter came from an Aberdeen, Mississippi, motorist who had recently completed an> extended tour through Indiana and other states. He wrote: We recently made a trip during which we passed through Indiana. We found no finer highways anywhere and enjoyed the fewness of the billboards. We especially appreciate STATE POLICE BEGIN'SAFETY EXPERIMENT Full-Time Patrol I s Started on Model Roadway Indianapolis, Sept. 30 — A new experiment in traffic control was launched today by the Indiana Safety Division and the National Safety Council speed committee. » A 24-hour state police patrol was Established on a 25_mile stretch of road between Indianapolis and. Pendleton, selected as having all the characteristics of a modern highway. The first section is a 30_naWe an hour zone with three lanes, the second’ and straight.away stretch in open country, the third a curve and the fourth a school zone. Sergeant Theodore Loveless, who attended the Harvard Univer. sity school of safety as a representative of Indiana State Police, is conducting the experiment. In a preliminary sucvgy, Sergeant h Loveless checked 336 cars passing on the 25. > stretch. He fov ' in the first section 73’ nt of cars ex. ceede. ile an hour speed limit hu. traffic was fastest early e ;ao g, when persons x ■ ’ - t >rk, and late astern a a d The lost comm speed on the straighi.away was .'tween 50 and 54 miles an hour, with between

Expect Traffic To Increase On State Highways Coming weeks will see an increase in traffic on Indiana’s state highways as thousand of Hoosiers and tourists enjoy the autumn scenery,‘Earl Crawford, chairman of the State Highway Commission, predicted today. This increased traffic will be the most noticable in the southern part of the state where the rolling hills and extensive wooded areas attract thousands of visitors each fall, many of whom come from neighboring states to enjoy the autumn coloring. Indiana is gain, ing a wide reputation for its varied scenery at each season of the year with the result that more tourists are being attracted to the state in the fall as well as the spring and summer. ' Again this year fall motorists will find new improvements in tne nine-thousand-mile state highway system which reaches into every community. During the summer months scores of construction and improvement projects have been under way. New pavement has been laid, bridges and separations have been constructed, Sharp curves and turns have been eliminated by relocation, and more than a thousand miles of highway surfaces have been improved by surface treatment, resurfacing or oiling. Many of these projects are already complete and the improved highways are open to traffic. Others are being finished rapidly and more detours are being eliminated each week. Exceptionally favorable weather, during the s mmer months permitted rapid progress in construction and improvement work with the result that fewer detours will be in effect during the autumn than has been customary in the past.

ed the good marking of the highways and the good detours which were provided -unlike some other states. Similar letters, commending Indiana for its highway system and the attention given to marking the roads' for the safety and convenience of tourists, have been received this year from scores of motorists. Use of reflector signs for the added safety of motorists driving at night; use of centerlines to designate traffic lanes; use of yellow markings to designate “NoPassing Zones,” and other activities for the protection of traffic on thei Indiana state highways, has re-1 ceived especial mention. Mormon Church Hits Closed Shop Principle The emphatic opposition of the Mormon church to the principle of I the closed shop in industry was recently made clear by Elder David O. McKay, of the first presidency of the Mormon church. “We are in favor of paying the highest wages that the employe? or the business man can afford,” he said, “but it is un-American when five per cent of the nation attempts to force ninety-five per cent along a particular line of action.”

Anglers Expect Fall Fishing To Be Better

With the arrival of cooler weather Hoosier anglers are look-' ing forward to better fishing in both lakes and streams, Virgil M. Simmons, commissioner of the Department of Conservation, said today. Many anglers claim that fall fishing is better than at any other season. Stream fishing, since the opening of the season in June, has not been exceptionally good throughout’the state, due’ to frequent ! rains which kept many of the best

40 and 44 miles an hour coining in second. Sergeant Loveless found by actual test that the fastest speed which could be safely used on the curve was 55 miles an hour. Only 11 per cent of cars passing exceeded that speed and the most popular sped level was from 40 to 44 miles an hour. From 40 to 44 miles an hour was

SILK KNIT BATHING | WEAR LATEST STYLE Designers Turn Out Something New in Swim Suits. By CZIECIE NICHOLAS Among the newest and smartest in silk beach and cruise bathing wear is a gold sill: knit bathing suit in blister pattern. This dressmaker suit of princess line had a gored skirt and a wool foundation. It tv as wo - i with a gold rough straw off-i the-face hat. its wide brim held back by a long green silk chiffon, scarf. Silk satin lastax was featured. ‘ One young lady wore a white silk' satin model, gaily patterned withvivid flowers. She carried her make-1 up and sun oil in a red and natural: raffia bench bag. Her cartwheel beach hat was of black straw with red and green silk crepe scarfs forming a shallow crown ahd‘ streamers. / Another silk satin lastex modelwas of turquoise blue. Over it was. worn a knee length white silk crepe, cape. The accompanying hat was' an open crown model of white straw, its wide brim caught back by a huge safety pin. Suits with a matching coat or cape are notable. One blue Chinese motif silk print bathing suit had a squire 'decolletage and a tucked bosom. It was worn with a fitted knee length coat cf coolie type. The beach hat carried out the theme with a wide rolled down brim and chin strap. An interesting ensemble for beach and cabana wear was seen in blue silk crepe with grouped white dots. It was composed of a bra and shorts set over which was buttoned a long full skirt which can also be used as a cape. Worn with it was a white straw nun’s coif.

EXOTIC COLORING By CHEKIE NICHOLAS ..O ''Wlr ■ i Jr fell# -jt' <■ IBy - * Mbs! «I ®' ** Bl IL ' mW * - v■ ’ v** Sb rswl I Inspired by the Pan American , exposition, American designers are creating sports apparel and evening clothes in romantic colorings, reflecting ancient design among the Aztecs, Mayans, Incas and Toltecs. The vivid colors of tropical birds, woven. designs of exotic jungle flowers, soft shades from the everchanging desert, intricate embroideries from the “China Pobena” blouses of Mexico, blended stripes from the looms of Guatemalan weavers, all of these and more provide romantic and colorful inspiration. The fascinating evening gown pictured is made of printed silk crepe with puff with silk taffeta stripings done in Mayan blue, Aztec red, Incan gold and Guava purple. These group under the title | of Panamex colors.

streams muddy. However, fisherOien have enjoyed plenty of sport I and some record catches have ;bsen reported. I Lake fishing, good throughout the summer months, is also expected to improve with the cooler i weather as the fish move out of .the deeper waters. Many anglers | are looking forward to the comring weeks in anticipation of some , real pike fishing. A number of the lakes are stocked w'ith these sporty . game fish which are usually taken during cool weather.

also the most common speed of cars passing through the school zone. The experiment is being conducted as a part of the safety program inaugurated by Governor M. Clifford Townsend. Youngest Justice to Retire Youngest Supreme court justice to retire was Benjamin Curtis, at for-ty-seven, in 1857.

THE INDIANA JOURNAL

7 CONCERNING THE SCHOOL LUNCH BOX ■SMI IS okSs p||agl| ... y. What is so rare as a morning which is not hurried when there are school lunches to pack? Here then are some ideas to lessen the “hurry.“ Puddings and salads can be made up the day before, placed in covered paper containers or in hollowed-out orange or tomato shells, and these can be stored in the refrigerator all ready to be tucked away in the lunch box "come morning.” Much time can also be saved in the morning if you make the luncheon sandwiches up the night before and store them in the refrigerator also. Such a luncheon supply of sandwiches can be wrapped in wax paper, of course, but if you have a modern ice refrigerator you have probably learned that it isn’t necessary to cover foods to prevent rapid drying out and mingling of food flavors. A supply of clean-washed, properly-moist air is constantly circulating around the food in the air-conditioned ice refrigerator, carrying off odors which otherwise might spread to other foods. But speaking of sandwiches here is a grand '‘sandwich tiller” that you can make up and keep on hand in your refrigerator. PIMIENTO CREAM FILLING (Makes IM> cups filling) Scald ‘4 cup evaporated milk, add 2 cups American cheese (cut in cubes) and heat over low flanie, stirring constantly, until cheese is melted. Remove from flame, add Fg cup pimiento (cut fine) and a dash of salt, blend thoroughly. Chill in ice refrigerator and use as needed. \

Banana Devil’s Food Cake Made From Refrigerator Cake Mix

Perhaps the idea of putting bananas in devil’s food cake isn’t a new one to you, but have you ever made a banana devil’s toed cake from a homemade refrigerator cake mix? If not, you will want to add this time-saving, < e_ licious-to.eat idea to youjr repertoire. This Banana Devil’s Food Cake recipe is just one of the la ge family of mix-up-wnen-you-iuve. time and bake_when_you,.like cakes. The shortening and dry, ingredients are measuied, rleaded together and stored in the. is. f rigerator ready and waiting ioi the day when you dash in late from club and want something particularly tempting for the fam-[ ily. All that you do then is .just to add the liquid ingredients and bake the cake for dinner that night. Ibis mix, furthermore, will! stay sweet and properly moist for] at least a week if stored in one! of the new ai‘-conditioned ice re-] f rigerators. ’lhese ret rigor itorsj have a vitalizing effect mi foods by providing a constant ci cuiation of cold, pure, humidified air. Here is the recipe! Banana Devil’s Food Cake *2 cup butter H 4 cups brown sugar 2 cups cake flour Domestic Cane Sirup ♦ Given Kuin Flavor The rumlike flavor that makes Barbados molgsses so desirable can be acquired by domestic cane sirups, the United States Department of Agriculture has recently found. Because of this characteristic flavor, Barbados “molasses” —which is really a high grade cane sirup shipped into this country from Barbados, an island of the West Indies-is so.d at a higher price than domestic sirups. i After it arrives in this country, Barbados “molasses” is stored or “cured” for some months. During this time several reactions occur. First there is a yeast fermentation which produces a small amount of alcohol, after which a bacterial fermentation takes place which develops the rum flavor. Scientists in the Bureau of Chemistry and Soils have now identified the yeasts and bacteria which cause these reactions and found that they produce the same flavor in domestic sirup. It is believed that the development of this flavoi- in domestic cane sirups will increase the demand and raise the price of such products. The flavor is retained in baking products and confections made from the sirups. Three Mile Steel Fence . New York The physical construction of the New York World’s I Fair has so progressed that a steel fencing nine feet high and of a total length of three miles is being erected to enclose the central exhibit area, more than 389 acres in extent.

•L, teaspoon soda 1 teaspoon" baking powder; *-1 teaspoon salt 2 eggs (beaten) 3 squares chocolate (melted) teaspoon vanilla extract 1U cups banana pulp Cream butter, add sugar slowly and beat well. Sift together the flour, soda, baking powder and salt, and blend thoroughly into the creamed mixture. Store in modern air-conditioned ice refrigerator and break up with a pastry blender or fork. Combine beaten eggs, iftelted chocolate, vanilla extract and banana pulp (made by mashing ripe bananrs with a fdrk), and add to mix. Beat until smooth. Pour in 2 greased layer cake tins and bake in a moderate oven (350 degrees) 35 to 40 minutes.

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MILK IS THE KEY TO CHILD HEALTH

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By JOHN DORSEY CRAIG, M.D. W'HAT should a growing child be fed to develop a sound healthy body, good teeth and mental and physical vitality? The adequacy of a food or diet depends on: 1. The right material to build up and repair the tissuesjef the body. The chief body-building substance is protein found in abundance in milk, cheese, meat, fish and eggs. 2. Mineral substances which are needed for growth, maintenance and functioning of the parts of the body. 3. An adequate amount of certain substances, presence of which in the diet is necessary for health and growth In the lower animals and in man. These, known as vitamins, are indispensable elements in food. 4. Energy-making elements, such as fats, starch and sugar, which are transformed into energy. Much of the protein in food is used even during the growing period for energy processes. To be properly digested and of the utmost nutritive value, food also should be pleasing to the taste. Clean, pure, pasteurized muk fulfills those requirements better than any other single article of food, as milk is in a sense a complete food;

Research Shows What Gives Meat Its Flavor Meat flavor--on the basis of 10 years’ study by the United States Department of Agriculture in cooperation with various State experiment stations 1 appears to result from salts, natural organic acids, and from heating meat extractives in cooking. Meat extractives are water-soluble nitrb_ gen compounds in the meat juice. Ripening or aging meat increases the extractives. Dripping from which gravy, is made contain meat extractives and fats. Their quantity and quality depends on the duration of heating and tem-.

THURSDAY, SEPTEMBER 30, 1937.

if used as the sole food, it will sustain life and allow growth. Source of Calcium Milk has no equal as a source of calcium—that builder of sound teeth and strong bones. It Is a dependable source of phosphorous, vitamins A and G, also appreciable’quantities of other vitamins and minerals. The growing child, as well as the expectant mother, and the nursing mother, should have an abundance of minerals in the diet. Special care must be taken to select foods rich in calcium, phosphorous and iron. Milk is the best source of calcium and a good source of phosphorus, but other foods are needed to provide iron and sometimes iodine. Builds Up Bone Calcium helps to build bones and teeth. It Is also a necessary part of the blood and of all body organs. Although many other foods, such as vegetables and fruit, supply small amounts of calcium, milk is the chief source of calcium in the diet, and other sources should not be relied on. Leading nutritionists ’ say that the basic substance of the diet fur

perature. Then there are certain flavors characteristic of the animal in the fat of meats. These appear when the. fat is heated. Fats also contribute body, richness, or smooth_ nes.s to meat juices or gravies, qualities that make meat more desirable. The age of the animal influences meat flavor. Flavor increases with

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children from a year old through high school is a quart of milk a day, and from kindergarten age on more milk can be taken in cooked foods. A well-planned diet for an average child 1 to 6 years old, contains: A quart of whole milk a day. Fruit once or twice a day, including at least one raw fruit, such 1 as orange, grapefruit, apple or banana. One or more fresh vegetables a day, including a green, leafy vegetable, such as spinach or beet greens, at least three or tour times a week—preferably dally. A “starchy vegetable," such as potato, rice or macaroni, once al day. An egg dally. A serving of fresh meat or fish daily when the child is IS months old. | Cereal once or twice a day. Bread and butter two or three tunes a day. Cod-liver oil dally (at least for children under 2 years).

age. For example, baby beef as compared with ma.(q. spring lamb in contrast to mutton. In its tjruest sense, say the scientists, the sensation of meat flavor consists in the stimuli given to the taste, buds of the tongue by the inherent substances of whicii each Kind of meat is made, up, modified by cooking, aging, or both.