The Indiana Journal, Volume 34, Number 23, Syracuse, Kosciusko County, 7 October 1937 — Page 3

• THURSDAY, OCTOBER 7, 1937.

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This Week’s Menus X

Autumn Is the Time for Cider and Doughnuts j There’s no month like October for- simple, homey entertaiping. ■ it’s the time when the promise of, v, inter makes the novelty of the J first, chilly longer evenings at I home, with soft lights, a fire and j a cozy atmosphere, much more, inviting than any other entertain-] meat. It' is the time of year when! we. enjoy inviting our ifiends toj “come over and have cider and, doughnuts with us.” For the refreshments for fireside parties pf this kind, we suggest a fruity, refreshing, inexpensive pineapple cider. It is easily made from a tea infusion] and fresh fruit jtfXes and it is just, the thing to serve with doughnuts. And when you pour it over: the sparkling, crystal-clear ice; cubes that can be made in 3 to 5 minutes from the , pure, crystaldear ice in an ioe refrigerator, j >it is even more tempting. And speaking of ice cubes, did you know that your ice service man will to you any desired number’ of ready-made, hardi frozen, taste-free ice cubes if you need an jjitra supply at any time? Pineapple Cider (Serves la) 1 quart boiling water - 4 teaspoons bhuk tea leaves Y cup sugar ’a cup water 1 quart pineapple juice Juice of 3 lemons Pour water over black tea. Let' stand 3 minutes. Strain and allow to cool.' Make sugar syrup by] boiling sugar W *4/cup water together for 2 mffnTtes. ’Combine t-a infusion, sugar syrup, ami pineappledpid lemon juice. Blarej ire cubes in glasses and pour pine-1 apple cider over. Serve. You will, of course, .want to have fresh doughnuts always on hand. Rut having them fresh need not be a problem if a supply of aised doughnut dough is kept in the refrigerator ready to fry on the day you entertain. If you are foituu.de enough to own one , f the new air-conditioned red refrig- 1 erators you know that ure dough is not absorbing the more pungent flavors of other foods, because it 1 is constantly surrounded by clean--washed, circulating air which is also properly moist gnd properly cold. So just mix all the ingredients' for your doughnuts and then place the dough you are not going to fry that day in your refrigerator. ' Then, when the dough is taken . out, all you have to do is roll it, - and cut into doughnut rings, “'hen let the doughnuts rise until their size is doubled’, and they f : y just as you would doughnuts that had been mixed that very day. Touch-Up.Vegetable Dishes Many of our most common*summer vegetables, like carrots, peas, corn and tomatoes may be made up into attractive combination dishes. Do not depend entirely upon salt and pepper to flavor. Use both, but a little sugar will come in handy also—not enough to sweeten but merely enough to accentuate the flavor of the vegetables. Baked Corn and Tomatoes 2 cups cooked corn 2 cups tomatoes 1 teaspoon salt Pepper 1 teaspoon sugar. 1 cup fresh bread crumbs

SEIDER’S GROCERY PHONE 82 SYRACUSE, IND. 10 lbs. SUGAR with One Dollar’s Worth of Groceries (not including Flour or Butter) PEAS, 3 reg. 10c cans 25 C CORN, 3 reg. 10c cans.. 25c GREEN BEANS, 3 reg. 10c cans 25c SPINACH, 3 No. 2 cans —2s<? RED BEANS, 3 reg. 10c cans 25C PINEAPPLE JUICE, 3 reg. 10c cans 25c BAKED BEANS, 3 reg. 10c cans. 25c SPAGHETTI, Franco American, 3 reg. 10c cans 25c CATSUP, 3 reg. 10c bottles ?5c SERVICE — SUPERIOR SOCK — SPECIALS FREE

3 tablespoons butter , Mix seasonings with the corn and tomatoes and pour all into a i greased baking dish. Spread the jerumbs over the top, dot them jwith the butter and bake in a 1 moderate oven for one-half houi*. I this is a satisfactory way of J utilizing left over corn or toma- . toes. Carrots and Peas 2 cups cubed carrots » 1 cup cooked peas 3 tablespoons butter 3 tablespoons flour 12 teaspoon salt teaspoon pepper 2 teaspoons sugar 1!•_> cups milk ! Boil the ea’X’ots until tender. Combine with the cooked peas, ; I reheat and serve with melted I butter or make a sauce of the; flour, butter, milk and seasop--1 ings, add the cooked carrots and I peas, reheat and serve hot. Maraschino Cherry Ice Cream (Serves 6-8) 1 tablespoon gelatin] 1 ., cup maraschino cherry juice j p.j cups milk 1 pint whipping cream 1 cup sugar 2 egg yolks (beaten) , *•> teaspoon almond extract 34 teaspoon salt :l 4 cup maraschino cherries (cut line) - Soak gelatin in cherry juice. Scald milk and cream together, .and stir in the soaked gelatin, | : Add sugar and beaten egg yolks. I 'Blend carefully, remove frpm | flame ami add salt and ahnon\l .extraqg. CoSl. : Pour in freezing container of inodera ice cream freezer. Assemble and cover, then pack with j mixture of 3 pa ts crushed ice and ' I part rock salt around the freezI ing container. Freeze until mixture becomes too stiff to turn easily. Remove dasher, re-cover, and re-pack with additional ice and salt.- y We dominate Jellied Chili Sauce To Go with Beef '1 here’s pineapple for hanij. i mint same for- lamb, cinnamon apples for pork and currant jelly ] for veal, but what about beef? 'We suggest that you start the [movement for serving jellied chili [sduce with roast beet, steaks and beef loaf. If it is stored in the I clean-washed, properly-moist at- : mosphere of the modern ai.con- ■ ditioned ice refrigerator, this ‘ molded garnish will keep fresh and deliciously tender. Jellied Chili Sauce 1 tablespoon gelatin 2 tablespoons cold water 1 cup chili sauce? (or catsup) Soak gelatin in cold water for' i-5 minutes. Add to chili sauce, which has been heated to the boiling point, and stir until dissolved. Pour into tiny paper cups individual molds, or small pan from which the chili sauce may be sliced or cut in attractive shapes ; when firm. Chill thoroughly until • set- before serving. Pinwheel Biscuits 2 cups flour 4 teaspoons baking powder ■ I ! 2 teaspoon salt 2 tablespoons sugar 4 tablespoons shortening % cup milk cup raisins, chopped *2 teaspoon cinnamon 2 tablespoons sugar Mix and sift flour, baking powder, salt and two tablespoons

FOOD

sugar. Cut in the shortenings Add Roll to one-quarter inch thick-' ness. Mix the raisins, cinnamon! and two tablespoons sugar. I . Sprinkle over the dough. Roll like a jelly roll. Slice off pieces about three-quarters of an inch thick. Place on a buttered pan. Bake in a quick oven, about ten or fifteen minutes. —* ■ t Protection Through Sealing By Betty Barclay Glass packed foods have assumed a trimmer beauty and a greater practical and e -onomie value. A new process technically krfown as vapor-vacuum sealing which hermetically seals foods packed ini glass has accomplished this triple I feat. | i But what does this process do’ i for Mrs. Consumer? This, after j all, is the important thing. First] of all, foods packed in Bass underi (this process are definitely more: i attractive,- for this type of seal, permits the use" of a cap with ai baked enamel lining that gives a, neat tailored appearance to the; bottle. And the cap, because oft its particular kind of lining, im-j parts no foreign odor to the food, it protects. These caps, unlike! other caps, can be removed easily. ! Lifting with the flat side of aj table knife does the trick. No; damage is done the cap when it’ is removed which means that the efficiency of the lid is not im-i paired and it serves as a compet-i ent covering until the contents of! the jar have been used. More impo tant than neauty of! package, however, is the pro-i [lection this type of seal affords all foods that come under tnei magic of its seal. Let’s consider! what it does for mayonnaise whi-n is one of the most perishable] products packed in glass*. Under this hermetic seal all airi from the headspace of the jar is removed, and a vtuuiun is . ed which takes effect when I he; cap is applied. Both headspace! and 6 cap have been made sterile.] Naturally without air in the head-! jspace and a sterile closure ity and discoloration of the may-i onnaise are prevented. Possibility of separation of the mayonnaise is reduced because the pro-i iduct does not become old, and <ll products separate more easily than fresh. The f. esh homemade flavors are retained. Alt foods packed in glass under, the vapor-vacuum seal attain the' same kind of protection as does, mayonnaise -in other words this hermetic seal insures the fresh- '; ness of the product. | . The Woman’s Missionary Society Jof the Trinity Evangelical church' : met at the home of Mrs. Sadie' Hire Tuesday' afternoon. Mrs. j Wilma Hire presented a study on; the racial problem in America. ‘ I i Mr. and Mrs. Joel Wilt spent i j last weekend in Indianapolis. Mock’s Boat Livery : Johnson Motors. — Vulcaniz- ; II ing and Welding Lawn >j Mowers Sharpened. ! South Side Wawasee i road is ’ 504—PHONE—504 . — I

■EjF* E 8 ■ bm£ ■ 1 ®hh I I w SL s£9 jnSBBSSi In handy b ™'™ SOUTH BEND BREWING CO. on draft, too! SOUTH BEND, INDIANA

THE INDIANA JOURNAL

/»CBFFEE A vtLw t W Iraffß'SMlx Wi By 3ETTY BARCLAY

The secret of making good coffee is to bring the freshly boiling water in contact with the ground coffee just long enough to extract the full | flavor. Prolonged cooking develops bitterness. That is what I learned the other day in a talk with Miss’ Doris H. Tisdale oi the Chase ,&■ ] Sanborn Institute, who “knows her! coffee.” With this principle in mind, any! of the three general methods of' preparation can be used successfully. she told me: the drip method, the percolator method or “boiled.” While the proportion of coffee and s boiling water varies with individual ’ taste, one heaping tablespoon of freshly roasted and ground coffee to one-half pint of boiling water gives an average strength. It is important to measure the water and the coffee to be sure; of good results. Drip coffee has a ileH'.•!■ .’-.sly smooth rich flavor. Vn ” 1 1 of coffee pots for t’ ? - drip coffee are notable almost everyv i have two com the other. Tim a : - ground coffee, o.: boiling water T , [ to drip through below. In sent

j SWEET POTATO CONES !

(Makes 14 medium-sized cones) o cups cooked sweet tt (mashed) I 1 ? teaspoons salt ! 3 tablespoons butter 2 tablespoons grated orange rind! ■ 1 tablespoon orange Jpice 3 egg yolks (beaten) 1 cup bread crumbs Fat for dei p !’at fry ’ Blend toge'ne mashed sweet potatoes, salt, butter, rind and juice, and beaten egg yolks. Chill until mixture is fi n [ and shape into cones. Roll in

i Rev. Elmer Smith ot Bremen, Ind. will assist in the special sei viices at the Evangelical church during the week of October 24th. Mr. and Mrs. Elmer Stucky will entertain the Evangelical Fellowship class at their home on Tuesday evening. .; 1 For Your Own Home or for a Gift i OILPAINTINGS 10 X 14 to 36 X 50 F. E. MARSH Artist i —I

filter paper is used under the ; ! ground coffee to retard the speed, I with which the water goes through. When all of the water has dripped through into the be- . low, the upper compartment is reI moved and the coffee is ready to j serve. Many people, however, prefer ; i percolated coffee. Again the water | ! should -be freshly boiling. The per- I ' colating should begin at once, and be allowed to continue slowly from five to ten minutes according to the strength desired. The basket containing the coffee grounds should be removed immediately, as they absorb flavor and aroma. “Boiled coffee” made in the old fashioned coffee pot can be equally delicious and Satisfying. The boding water is poured onto the ground ; ! coffee. It is then brought to the ( ! boiling point, stirred down once s and allowed to stand without boil-1 Tg from eight to ten minutes. It ’■or.?l be strained from the grounds t ■ lately into a warmed china, ■ vl not ami it is ready to ke boiled coffee very ’’ amount of slighity '-g may be mixed < Tec jcfcve udu 1 ■ ■, or n md> h ’ < cloth.

bread crumbs .rnd frv in deep fat, : ...... J ■ :.0 <ecs fm 3to tmmutes. It you store the fat you ! use for deep fat frying in your 'modern air-conditioned ice refrigerator, you may use it over and ’over for different foods because the properly-moist. properly-cold, i clean, pc> e air of such a refrigeratdoes. not. atiow odors to be transfer rd from one food to an- . other. To finish the cones after they are fried, top each with ?. . sprig . fmrsley and serve at ;once.

Exteriar of Lincoln Memorial The exterior of Lincoln Memorial at Washington, D. C., is cf Colorado yule marble from Rocky mountain quarries 300 miles west of Denver.

111,1 —.'Pick w wit =ii - J > < Theater - Dinner Party | j every | U Mon. - Wed. - Fri. "A Delicious Five Course Einner and Ad- ■ mission to the Theater for . | \ ONE DOLLAR PER PERSON | Why not arra/ge a party ? You will be e proud to entertain vour guests at the lux- g urious Pickwick Case and at the Theater, g TICKETS ON SALE AT I S PICKWICK CAFE I j 5 and THEATER BOX. OFFICE I FRI. & SAT ’ OCT. 8-9 joe e. brown “RIDING ON AIR ’ L— "■ ■ ■ ■ ■ ■ s- < i • FAMILY NIGHT I SUN. & MON. OCT. 10-11 > MAKE WAY FOR TOMORROW ”, . S EVERY THURSDAY G ■ , $ TUES. & WED. > OCT. 12-13 | X “THE GOOD EARTH’’ | $ ■ I ' >1 THE ENTIRE FAMILY | | THURSDAY OCT. 14 ’ TEX RITTI.'R £ MT STERY OF THE HOODED HORSEMEN | I'' I > § I ADMITTED FOR 50c ; § I ■■■ ■■" I '■**' -X

Hints cm Fall Meals I Given by Specialist g Indian summer when the mind ;immediately turns to the out-of-! Idoors. Perhaps no season adds! more zest to out-door meals than! do the, fall months, says Miss Eva ,I. Buel, Extension Nutritionist,! I Purdue University. Everyone should frequently enjoy such meals. “What will the menu be?”, is always the question. ! and here are a few suggestions: The fall season calls for at least I one hot food. Toasted weiners, [ ibrbiled steaks or cubes of meat 'and vegetables may l>e cooked (over an epen fire on the prongs |of long green sticks. Potatoes,! gi I Irish or sweet, may be baked in g I the coals. If a skillet is included g. iin the equipment, good nam-! 3 I burgers or sausage may be cook-1 I ed. Even freshly fried, potatoes] I [take on a new flavor when cooked| • land served outside. For a one ] H dish-meal from the skillet, crisp! g bits of i aeon may be combined; Q with any number of different 3 canned vegetables. A small a- S mount of chopped parsley, chives S or green pepper may be added a for color and flavor. Bread, but-' I ter, fresh fruit, and a drink will; I |,complete the meal. i The best part about out-door s j cooking !!s that everyone helps in 1 t preparing the food. There are! I , numerous casserole dishes, the basis of which ai’e laid at home. The foot; may be reheated before .serving. | Cleaned, fresh vegetables 'or' the salad may be combined wbile the; hot food is cooking. If a sa ad bowl isii’t desired, crisp food in the form of carrot strips, ceJeiy.i olives arid pickles may be takt n., Fresh fruits are abundant in the fall and are excellent for dessert, i Cookies are also easily packed •_ and eaten. A drink must be a part of every out-door meal. For t those who drink coffee, there is; no lime when it tastes better. ( i Cocoa, hot or cold is also good. ! Ice co’d milk or fruit juices are fine, t ; To shake ’ the out-devr mu ’s 1 . W , (mkel with eq, ip ] . such as, paper plates, i?- ; expensive silverwa e, "salt tnd < pepper i-eady at all times. | ( ! ! OPTOMETRIST < GOSHEN. INDIANA.

———— — 'ufCAS «'''' J ... '// i N | BIG DAYS AT * GOSHEN NEXT WEEK ... COME!! FARM FESTIVAL —and A GOOD TIME FOB ALL! FRIDAY and SATURDAY | -l-il CLL B CORN SHOW Biggest in the State! 5000 Ears Attractively Displayed! i HUGE APPLE SHOW i Finest in the Middle-west. A beautiful exhibit worth coming miles to see! ’ 4-H GARDEN CLUB SHOW I THURSDAY EVENING, 8:30 J UNDER THE LIGHTS Al FOREMAN FIELD S I Tug - o’ - War I 16 Factory Teams Competing for $50.00 Cash Prize. | —Free to the Public Friday and Saturday Evenings IAM ATE l R AUDITIQN CONTESTS.... Instrumental, i I vocal and comic. . . cash prizes .. . entries at Plant’s jj I Store, Goshen. PET PARADE Saturday Afternoon A RIOTOFFUN! IH 15 racing goats with sulkies 1* £> driven by school young- i A Ci sters. . . Afternoon and even- | ing both Friday & Saturday! | ' A barrel of fun for young and old! NG CARNIVAL . . - NO GAMBLING . . . NOTHING I BUT CLEAN ENTERTAINMENT £OR ALL THE I v FXMILY. . fi * Incur * n ’■s • ’ RE v I " ■' | - ,-x OUR CU TOM- i ' ■ I 1,. T ' I | N_w You May Earn A ' | ! MARVEL CRE AM SYPHON! | j § To our customers who are building our business: ■ f. -1 § For each new customer that you obtain for our § dairy products, we will offer you a REWARD for your efforts, one new and improved, patented < § MARVEL SANITARY CREAM SYPHON with which § you can quickly remove a generous pitcher of rich § cream from each quart of our excellent milk, for yous v, § coffee, cereals, fruits, etc. Cream removed in this £ § manner will WHIP. & § § If it so happens that any o'! you can not become § a user of our dairy products vi e will gladly sell you !? | one at a reasonable price. < x £ § The MARVEL SANITARY CREAM SYPHON | § makes a supreme gift, appreciated for its novelty and t § everyday usefulness. Attractively packed and suitable for mailing. - c t. • I x You may purchase these SYPHON S from our X route truck drivers or at any grocery store or * x Phone 254. < t ■ I \ W. A. JONES & SONS | ■ FINE j DAIRY PRODUCTS I I §

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