The Indiana Journal, Volume 34, Number 22, Syracuse, Kosciusko County, 30 September 1937 — Page 3

THURSDAY, SEPTEMBER 30, 1937.

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This Week’s Menus

These Are Shortcake Days By Betty Barclay Don’t forget shortcakes while shortcake fruits and berries are in season. Peach shortcake is delicious'—and seasonable now. Ren_ net-custard, made without eggs, without baking and without boiling, may be called upon to make some of fthe most healthful shortcakes imaginable. Heije are recipes for a peach shortcake and for a macaroon parfait that are equally good. • Peach Shortcake 1 package lemon rennet powder 1 pint milk 4 pieces sponge cake (leftover cake may be used) A few thin slices fresh or canned peaches. Place the pieces of cake in the bottom of the dessert dishes. Put two or three slides of the canned or fresh peaches oyer the top of each piece of cake. Dissolve rennet powder in LUKEWARM milk. Po,ur over pieces of cake and peaches. and let set until firm about 10 minutes. Then chill in refrigerator.

SPENCER Specially Designed Garments and Surgical Supports. . . . . For demonstration write or phone 39, Mrs. Nelle *Sedgwick, Ligonier, Ind.

SENDER'S GROCERY PHONE 82 SYRACUSE, IND. 10 lbs. SUGAR with One Dollar s Worth of Groceries (not including Flour or Butter) 49c SWEET POTATOES, 10 lbs 23c P. & G. SOAP, 6 bars 25c CATSUP? Ig. 14 oz. bottle ,- r — 12c HEINZ VINEGAR, pt IOC HEINZ BAKED BEANS, 2 reg. 15c cans 25c 25c box CLIMALENE and 10c can BOWLENE 26c WALTER BAKER S COCOA, 1 lb. can 17c PAPER NAPKINS, white, 100 in pkg. 9C LIBBY’S PINEAPPLE JUICE, 46 oz. can - 35 c A Shipment of Bulk Candy Just Arrived Free Delivery—flickuncK “IF I OWNED THIS PAPER” .< AND COULD USE EVERY AVAILABLE INCH OF SPACE I STILL WOULDN’T HAVE ENOUGH ROOM TO TELL YOU ALL ABOUT SHIRLEY TEMPLE AND VICTOR McLAGLEN . ‘ ” — IN—“WEE WILLIE WINKIE” RUDYARD KIPLING’S GLORIOUS ADVENTURE OF THE SCOTTISH HIGHLANDERS IN THE LAND OF THE BENGAL LANCERS. SEE IT AT THE PICKWICK SUNDAY AND MONDAY —ADDED- " NEWS Sunday Shows Begin at TRAVELTALK 2:30 — 4:39 — 6:48 COLOR CARTOON feature starts » ..... 3;Oft _ 5;G9 _ 7; j ß _ 9-27 Monday 7:00 and 9:09 .

Macaroon Parfait 1 package lemon rennet jiowder 1 pint milk cup whipping cream 4 tablespoons sugar *2 cup line macaroon crumbs In the bottom of each dessert dish, put 1 heaping teaspoon of macaroon crumbs. Make a rennetcustard according to directions on package and pour over macaroon crumbs. Let set until firm about 10 minutes. Then chill in refrigerator. When ready to serve, whip the cream, add sugar and the rest of the macaroon crumbs Mix thoroughly and put on top of each dessert. Marshmallow Pie 1 Pie) 2 eggs 4 tablespoons cornstarch l 2 cup sugar 1 cup orange juice 1 tablespoon lemon juice 1 teaspoon grated orange rind L» cup water 2 tablespoons butter 1 dozen marshmallows Beat egg yolks. Mix cornstarch and sugar. Combine, all ingredients except marshmallows. Cook 1 in double boiler 15 minutes.* Fold in the marshmallows cut in small i pieces. Cool. Place in baked pie shell. Cover with merigue made of whites of eggs and 2 tablespoons sugar, and brown slightly in a slow oven. '

Early Fall Croquettes By Molly Martin 1 Croquettes are not only ideal to tone up the vegetable platter but fit perfectly into the meat or poultry course —ideal for a holiday , or company dinner. Turnip Croquettes 1 large yellow turnip 2 potatoes 2 egg yolks 1 teaspoon sugar Salt and pepper Crumbs and egg Wash, peal Snd quarter the turnip. Cook until tender in boiling salted water to which has been added one teaspoon sugar. Press through a sieve. Peel and cook the potatoes separately. Mash until smooth. Combine three-quar-ters of a cup of the cooked turnip with one-half.cup of the mashed potato. Add the two slightly i beaten egg yolks. Cool. Form into small croquettes. Dip in crumbs egg and crumbs again. Fry in deep fat. Drain on brown paper. Celery Croquettes . 2»2 cups celery, cut fine 12 cup milk l r 2 tablespoons flour I*2 tablespoons butter 1 teaspoon sugar 1 egg yolk Salt and pepper ■ Crumbs and Cqok the celery in boiling salted ; water to which has been added the sugar. Drain very thoroughly. Make a white sauce of the milk flour and butter. Season with salt and pepper. Add the celery and the slightly beaten egg yolk to the sauce. Form into small croquettes. Dip in crumbs, egg and crumbs' 1 again, Fry in deep fat Drain. Waffles N’ Maple Syrup Take to IcF Cream Cones If you are planning a party for children, or even grown-ups, for that matter, here is something new in the way of refreshments— Waffle Ice Cream Cones! Yes, and they’re filled with maple syrup ice i cream so there's no chance of it being whispered around at your party, “What-waffles, without nraple syrup?” Tradition, as you know, has established waffles n’ maple syrup as. Jan American favorite so who would we, or anyone, be to sugI gest serving velvety smooth, 'home-made ice cream in coneshaped waffles unless our newer versioq actually lived up to its forerunner in good-to_eat acceptance? You’ll find these maple ice cream cones easy to make, too, and therefore they are “just the thing” for a party. Waffle Ice Cream Cones (Makes 8-10 waffles) Cream 54 cup softened butter, add Xa cup brown sugar and beat well. Beat 6 egg yolks, add 1 cupmilk and add alternately to creamed mixture with 2 cups flour. Add a dash of salt and 1 teaspoon vanilla extract. Fold in 6 stiffly-beat-en egg whites and bake on sizzling hot waffle iron until golden brown. (A smaller iron makes easier-to„get handle waffle ice cream cones; however, waffles baked on a standardsized iron may be served on plates with ice cream and this, too, makes a dainty way to proffer our waffle and maple ice cream combination.) After baking, place waffles on a slightly dampened towel and roll into cones, then remove towel and secure cones with toothpicks. Cool. As for this maple ice cream, well, it needn’t be reserved for ice cream cone occasions; it is so luscious and so easy to make that you’ll doubtless want to make up a freezer-full for many a family dinner? Ice Cream made in an ice ice cream freezer, you know, produces a fluffy, smootn-as_ velvet ice cream texture due to the triple beating and whipping of the ice cream mix; yet it takes only 5-10 minutes of actual freezing to “do it all." Remember, too, that your air-conditioned ice refrigerator always stands ready to supply the necessary ice for ice cream freezer ice cream; chipped ice is also obtainable from your ice service man. Maple Ice Cream 1 tablespoon gelatin 1 pint milk 1 pint whipping cream 54 cup sugar 54 cup maple syrup 2 egg yolks 54 teaspoon salt 54 teaspoon maple extract

THE INDIANA JOURNAL

Soak gelatin in 54 cup milk. ; Scald remaining milk and cream together. Add gelatin, and stir ■ until dissolved. Add sugar, maple 'syrup and beatetj egg yolks. Blend carefully, then remove from flame. Add salt and maple extract and cool. Pour mixture in freezing container of ice cream freezer. Assemble and cover, then pack with mixture of 3 parts crushed ice and 1 part rock salt. Turn crunk slowly until turning becomes difficult about sor IQ minutets. Then carefully remove cover, take out dasher and pack ice down with a spoon. Cover with wax paper, ieplace cover, drain off excess water and replenish ice and salt mixture. Let stand at least 1 hour before serving. And finally, when you put the two together—the waffle cones and the maple ice cream—you have a delicious treat that’s fun to eat! After-School Snacks for the Youngsters I “Class dismissed,” says teacher. With these words school children everywhere close up their books 'and race for home —and usually i the first question upon arrival is, “Isn’t there something good to eat ■ in the house?” In our day, mother or grandmother looked upon after ! school snacking as just “between. I meal piecing.” But modern moth-j ers realize that right after school hours youthful appetites are at their most ravenous peak and I for that reason they welcome ihe opportunity of providing the extra! nourishment that growing bodies need. But “nourishment” needn’t be thought of as just another glass; of milk or an egg. Take either one of these essential foods, build it up into a frosty drink that looks like tinted snowflakes, seive it with some of mother’s Chocolate Applesauce Cookies, and you wilL have an after-school go between ■ that not only appeals to the “eye: petite” but makes “vitaminizing” j a glorious occasion as wellHere, for example, is a delicious] refreshing egg diink that the] younger generation will beg fm | a creamy, billowy f>uit cnncocice cubes are not only pure, lion a-tinkle with crystal leai sparkling and “good tasting,” but they are easy to make. '1 here’s a little ice-cuber gadget that makes taste.free ice cubes in just 35 minutes. Here’s how it works. First oftall, you fill the water cenThen just place the icecuher on the block of ice in a modern airconditioned ice refrigerator, and in,almost no time, you’ll have your crystal-clear, cubes. Further more, when a party calls for dozens and dozens of ice cubes this little device will keep right on cutting them indefinitely. Pineapple Eggnog (Serves 4) Beat 2 egg yolks; slowly add 2 cups chilled pineapple juice, and beat well. Then beat the 2 egg whites until they hold a peak, and add 2 tablespoons sugar while beating constantly. Fold tnis meringue into the fruit mixture and pour in glasses containing ice cubes. Top with crumbled cookies, if desired. You’ll find that you can run the gamut of the fruit juices to vary this drink about as many ways as there are days in the weeks Chocolate Applesauce Cookies are a new addition to the nation’s cookie jar so you will undoubtedly want to try them out on your afterschool appetites. . But never, never remind us that we said these cookies would “keep”! Chocolate Applesauce Cookies (Makes 3 dozen cookies) 54 cup shortening 1 cup sugar • 254 cups flour 1 teaspoon soda 54 teaspoon salt 2 teaspoons cinnamon 54 teaspoon cloves 5'2 teaspoon ginger * 4 teaspoons cocoa 154 cups applesauce (unsweetened) Cream shortening, add sugar and beat well. Sift together the flour, soda, salt, spices, and cocoa and add alternately with the applesauce. Beat ‘thoroughly. Drop by teaspoonfuls on greased cookie sheet and bake in a moderate oven (350 degrees) for approximately 15 minutes.

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