The Mail-Journal, Volume 6, Number 28, Milford, Kosciusko County, 13 August 1969 — Page 23

Live A Little In The Lake Area ... And

Makahiki Scouts From Five States Gather At Syracuse

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THE TOWN SHOP Your Headquarters For Sportswear - Shoes - Dry Goods - Gifts Uptown Leesburg OPEN DAILY EXCEPT SUNDAY FRIDAY and SATURDAY NIGHTS ’TIL 8:00 I BOAT RENTALS I I Pontoon - Runabout - Fishing I BY THE HOUR, HALF DAY, DAY OR WEEK “Your Pleasure Is Our Business” MARINE GAS AT OUR PIER I MOCK'S MARINE SERVICE I ■Waco Drive Phone: 457-33558 Lake Wawasee, Indiana We Also Have Refreshments ■ Ice Cream — Sandwiches — Pop — Candy and etc. ■ "FURL YOUR SAILS .. . DROP THE ANCHOR!” From Our Galley Comes The Finest Cuisine In Prime Steaks Ocean Fresh Sea Foods — NOW FEATURING — Maple Leaf Farm Roast Duck With Orange Sauce Served With Your Favorite Cocktails KITCHEN OPEN NIGHTLY ’TIL 12:00 A. M. THE BEACON ON ISLAND Lake Wawasee

- i y» r ‘ > ;’- * ? ■ . ' W • Z. ' ■■ ' • MakahikiHeadquarters rijW^t‘'’S-- ? * <^ a . j/ J? jM Stuffed Breasts Os Chicken Are A Gourmet Choice

While many people prefer the dark meat of chicken, to the gourmet nothing compares with the breast of chicken prepared in any of a dozen classic ways. In a middle Eastern Country it is called firagh mahshi. In French cuisine, if the piece of chicken is boneless it is called a supreme. When the upper part of the wing is left on, the supreme becomes a cotelette. The Cotelette is- the cut. most frequently used for the famous Russian dish, Chicken Kiev. Here we serve a special meal with chicken breasts, a pea salad bowl, hot garlic bread and a prepare-ahead apricot dessert. Canton Style Fried Chicken 4 chicken breasts, split 2 tablespoons soy sauce % cup flour % cup corn oil 1 cup chicken stock or bouillon % cap dry white wine % tsp. salt 1/8 tsp. pepper 1 tablespoon corn starch % cup water Wash and dry chicken pieces. Brush each piece with soy sauce then dust with flour. Heat corn oil in heavy skillet over medium heat about 3 minutes or in electric skillet to 375 degrees F. Add chicken pieces, and saute until chicken is golden brown, about 3 minutes on L each side. Add bouillon or stock, wine, salt and pepper. Cover; simmer about 30 minutes or until fork tender. Remove pieces from pan; keep warm. Blend corn starch and water; stir into liquid in skillet. Stirring constantly, bring to boil and boil 1 minute. Serve with chicken. Makes 4 servings. Hot Garlic Bread r : cup’ margarine 2 cloves garlic, thinly sliced 1 loaf French or Italian bread Melt margarine in small skillet or saucepan; add garlic and

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let stand about 30 minutes. Remove garlic. Cut bread into diagonal slices from top almost through to bottom crust. Brush cut surface and crust with gar-lic-flavored margarine. Place on ungreasedfccooky sheet. Heat in 425 degrees F. (hot) oven until bread is hot and crusty, 5 to 10 minutes. Lettuce and Garden Pea Salad % cup corn oil 3 tablespoons vinegar 1 clove garlic, quartered % teaspoon dried salad herbs teaspoon dry mustard Dash pepper 1 large head iceberg lettuce, washed, drained and chilled 1 cup cooked peas, chilled Mix corn oil, vinegar, garlic, herbs, salt, dry mustard and pepper in bottle or jar. Cover tightly; shake well. Chill at least 2 hours or overnight. Remove garlic. Tear off 2 or 3 inches from top of several lettuce leaves; reserve. Break remaining greens into salad bowl. Tuck tops of lettuce leaves around edge of bowl. Mound peas in center. Just before serving drizzle dressing over greens in bowl; toss. Makes 4 to 6 servings. Apricot Cream Mold Margarine Flour 2 dozen lady fingers, split lengthwise 1 envelope unflavored gelatin cup cold water Vi cup hot water l l ’ cups pureed apricots 3 4 cup firmly packed brown sugar 3 eggs separated 3 tablespoons margarine 2 tablespoons orange marmalade or 1 teaspoon grated orange rind 1 teaspoon lemon juice lz 4 teaspoon salt 3 tablespoons sugar *2 cup heavy cream k> cup pecan halves

Brush bottom and sides of 9inch spring form pan with margarine: dust lightly with flour. Line with lady fingers. Soften gelatin in cold water; add hot water and stir until gelatin is completely dissolved. Combine apricot puree, brown sugar, egg yolks, 3 tablespoons margarine, marmalade, lemon juice and salt in double boiler top. Cook over hot, not boiling, water stirring constantly, . until thickened. Mix from heat and chill until mixture mounds lightly when dropped from spoon. Meanwhile beat egg whites until soft peaks form when beater is raised Gradually beat in sugar. Fold into gelatin mixture. Pour into spring form pan. Chill until firm, at least 5 hours. Whip cream; unmold dessert on serving plate. Garnish with whipped cream and pecan halves. Note: Dessert keeps well overnight in refrigerator, so may be made 1 day ahead. Towing Trailers After a little practice, there’s nothing especially difficult about towing or parking a camping trailer. Get the feel of your trailer behind your car a little bit before you start and these helpful pointers in mind: STARTING FROM A DEAD STOP with a trailer calls for slower and more even acceleration than ever. yourself more clearance in the traffic flow to provide for your increased length and decreased initial speed. STOPPING SAFELY will depend on your tire condition, brakes, the weather, your speed and the condition of the road. Make a practice “quick stop’’ early in your trip to learn the effects of the trailer on your stopping ability. WHEN MAKING TURNS, remember that the rear wheels will not quite exactly follow ' the path of the front wheels of your car. Make allowance for this. Leave additional room and clearance by driving a little beyond the turning point before making your turn. WHEN PASSING, keep in mind that the trailer will slightly decrease your passing acceleration and you’ll need more “clear’’ highway ahead than usual to pass another vehicle. With your increased length you’ll need more room in front of the vehicle you’re passing and you’ll have to wait a little longer before you can pull back into your normal lane. BACKING UP can really be pretty simple. When backing up, the back of your trailer always goes in the opposite direction of the back of your car. One simple method often used is to place your right hand on the bottom of your steering wheel. To move the back of your trailer left, move your hand left. To move it right, move your hand right. Campers towing a trailer for the first time should- remember that legal maximum speeds are lower in most states with a trailer than without. The trailer must be wired, complete to directional signals. Most camper trailers do not have their own brake system, unless their gross weight is more than 1500 pounds. Frame hitches are better than bumper hitches, and safety chains are a must. Dealers usually can install trailer hitches. MILFORD LOCAL Mr. and Mrs. Jim Brooks and daughter Kelly of Milford entertained at a picnic dinner on Sunday. Present were Mr. and Mrs. T. R. Brooks, Mr. and Mrs. Bob Brooks and son Robbie, all of Milford, and Miss Sue Brooks and Scott Crist, both of Goshen.

iV AinHmf J 2 ' - w ■ ■■ . Boat camping is fast becoming one of the most popular of all outdoor recreations. Whether it be a family cruise or a men-only fishing expedition, modern camping equipment permits a complete camp to be set up in minutes,’’ yet collapses into compact, easy-to-store packages for travel.

Wins At State Jaycee Swim Meet Rob Haas of Anderson, grandson of Mr. and Mrs. Harold Shock of r 2 Syracuse, won first place in the butterfly, freestyle, and individual medley at the State Jaycees Swim meet held at Seymour on August 16 in the eight and under boys age group. Rob holds State Jaycee record in this age group in the 25 meter fly at 18.9 seconds 25 yard fly at 16.8 seconds and the individual medley at one .minute 33.7 seconds (this consists of one length of the pool in all four strokes - butterfly, backstroke, breast stroke and free style). Rob has been swimming with the Dolphin club at Anderson the past year and a half. He is the son of Marilyn (Shock) Haas of Ligonier. INDIANA CALANDER OF EVENTS FOR ’69 August 22 - September 1— State fair in Indianapolis. August 29-31 — Auburn-Cord-Duesenberg club at Auburn. “The Home T>f the Classics," where magnificently restored classic cars, some formerly owned by such personalities as Greta Garbo and Clark Gable make their appearance. August 29-31 — Little Italy Festival — Here one finds Gondolas on the Wabash as Clinton, famous for its Italian restaurants, celebrates. August 29 — 31 and September 1 — Threshermen’s Steam Show — LaPorte county historical steam society’s annual show at LaPorte. August 30 — Indianapolis Capitols professional football team opens its home season at Bush Stadium. August 30-31 — Annual Indian Pow-wow at 4-H fairgrounds in Bedford. MILFORD LOCAL Mr. and Mrs. Ralph Berkeypile and Mr. and Mrs. Dale Stump, all of Milford, returned Sunday from a nine day fishing trip to Saint Croix Falls, Gordon, Wis.

UVf M/T | KALE ISLAND BAIT HOUSE

/Discover \ Lake \Wawasee

HEADQUARTERS FOR Summer Vacationers Lotions — Swim Wear __ Beach Balls — Accessories XidWP W. R. THOMAS Uptown Syracuse YOU’LL LOVE TOM OUR SOCKS SIDEWALK WVWItW DAYS SPORTSWEAR OF J WAWASEE VILLAGE OPEN: • A Year ’Round Catering • Mon. to Sat. To Both Men and Ladies — Show9 to 9 ing The Ultimate In Fine SportsSun. 10 - 4 wear” ROAD 13 SOUTH SYRACUSE. IND. •iiiminW)D! w C-' ' ) B & K DRIVE-IN South Os Syracuse — FEATURING — CARRY-OUT ROOT BEER Qts. 30< — % Gals. 40< — Gals. > Spanish Hot Dogs and Other Delicious Sandwiches \