The Mail-Journal, Volume 14, Number 27, Milford, Kosciusko County, 27 July 1977 — Page 6

THE MAIL-JOURNAL — July 27,1977

6

Community Corner

Pickle pointers

By PATRICIA BRAMAN The familiar question many homemakers ask today concerns soft or wrinkled pickles. Many people try making pickles only to dispose of them because they have spoiled. The first step in making good pickles is using good ingredients. There are two kinds of cucumbers — ones for slicing and ones for pickling. After growing the right cucumber, it should be harvested when it’s just ripe. They should not be too large or too mature. The other ingredients that go into the making of pickles is just as important as the cucumbers. Pure granulated salt is the best for .making pickles. Uniodized table salt can be used but may make the brine cloudy. lodized table salt should not be used due to its tendency to darken the pickles Vinegar should be of high grade, an acidity level of 4-6 per cent and not be diluted. Use only fresh spices Moldy spices can Cause soft pickles The second step to making good pickles is accurate measurements. Accurate measurements are important for creating the proper pickling environment. This is especially true for fermented pickles. Shriveled and hollow pickles can be caused from too strong or too weak a brine during fermentation. Soft or slippery pickles can be caused from too little salt or acid The third step to good pickles applies to fermented pickles only. Scum will develop on top of the pickling solution during fermentation. This scum shouldbe removed daily and care should be taken in removing it so that it does not get mixed into the solution. Scum contains yeasts and molds that will lower the acidity and weaken the solution which allows the pickle to soften The fourth step is to process them Processing means that the pickles are heated in a hot water bath after being placed in the jars The heat destroys any micro-organisms that would decompose the pickles upon

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storage and cause them to spoil. Processing pickles must be timed accurately or soft and shriveled pickles will. result. Processing times and procedures for fermented pickles, fresh-packed, and regular pickles vary. It's important to follow procedures recommended by a reliable source. Contact the County Extension Office and ask for “Making Pigkies and Relished at Home*’ USDA bulletin No. 92. If you have canning and freezings questions or your pressure canned needs to be checked, contact the extension office at Warsaw. — - By CAROLYN GROVE The American Legion Auxiliary Unit 226 of Ancil Geiger Post of Milford, have given a memorial book to the library in memory of Carl Bissinger., father of Kimberly Levemier., It is "Little House in the Big Wdods” by Laura Ingalls Wilder. Other n«w books are: •’Deadline” by Kathleen Begley. The author's own story of her determination to become a good newspaper reporter “Republic of China 1977.” This is a gift from the Chinese In-formation-Service. “Indiana Code” edited and published by the Indiana Legislative Council There are seven volumes in this new edition of Indiana laws. “Norma” by Norma Zimmer. "One Special Summer” by Jacqueline and Lee Bouvier. This is the record of Jacqueline Kennedy Onassis and her sister Lee’s fipst trip to Europe together in 1961. “Foxglove Summer” by Naidra Grey. Star” by Anne Mayburyi “The [Etruscan Smile” by Velda Johnston. “Reader's Digest Condensed Books” Volume 3 1977 Remeinber the summer Reading Club ends Saturday, July 30. Children should return their books for credit by that day.

It I---. K ! L I' j Jr ■ W A 4 W W ■ B I ’W si*< - SWIM FOR CAUSE — These are some Syracuse area swimmers who will join others in a county wide swim-a-long for the Cystic Fibrosis Foundation, August 6. Swimmers, above are Rhonda Hapner, Denise Bjella, Bobby Elson. Tim Mangus. Matt Yentes, Summer Lynn Bright. Front, left, are Shadow Newcomer. Susie Hapner and Tom Mangus. The marathon event will begin at 10 a.m. and end at 2 p.m. Lap swimmers and across-the-lake swimmers will also start at 10 a.m. Lap swimmers will be swimming at Wawasee Prep. Sponsor and information sheets may be obtained from co-chairmen Ann Hapner and Cyndi Thornburg.

'Back Home Again in Indiana' theme for July 28 flower show

“Back Home Again in Indiana” is the name of this year’s flower show to be presented by the Syracuse-Wawasee Garden Club this Thursday. July 28. from 2-8 p.m in the home of Mr. and Mrs. Ralph Cbngaman, r 1 Syracuse. The public is invited to the show. There will be no admission charge. Chairmen for the show include: Chairman o( Show — Mrs. Ralph Clingaman Awards — Mrs. Peter Blue Classification — Mrs. Don Robbins. Mrs. Harmon Harper Clerks — Mrs. Steve Eldridge. Mrs. Evan Matrix. Mrs. Don Rensberger

Vacation Bible School set at Church of the Nazarene

The Syracuse Church of the Nazarene, corner of Benton and Harrison Streets, will hold its annual vacation Bible School August 1-5, from 7-9 p.m. each evening, Monday through Friday. Classes will consist of music, Bible study, crafts, and recreation. Weimer family reunion set at Syracuse Aug. 7 The annual Charles Weimer family reunion will be held on Sunday. Aug 7, at 1 p.m. in the Syracuse Scout cabin, according to an announcement from Betty Lou Shock, secretary. Members are requested to ? bring a white elephant gift.

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Entries — Mrs. Carrington Yeager. Mrs. Karl Schortemeier, Mrs. Marian Rohm Guest book — Mrs. W. H. Brake Hostesses-judges — Mrs. R. C. Tytler, Mrs. RCnsberger. Mrs. Matrix, Mrs. George Kleopfer Placement — Mrs. Deford Hite, Mrs. Don Reynolds, Mrs.’ James Lesh Properties-Staging — Mrs. Phil Singer, Mrs. Steve Eldridge, Mrs. Rohm 1 Publicity — Mrs. James Lesh Refreshments — Mrs. Maurice Koher, Mrs. Edward Burns, Mrs. James Kitson, Mrs. Dan Robbins. Mrs. Schortemeier, Mrs. Harper.

The theme of this year’s study is. “The Family of God.” All youth are invited to attend. Bethany Homemakers enjoy picnic at Syracuse park Members of the Bethany Homemakers Club of Elkhart County enjoyed a picnic on July 14 at a Syracuse park. Mrs. Darrell Umbower served as hostess. Mrs. Kenneth Hullinger gave the table grace for the dinner. Mrs. Umbower presented a gift . to retiring president Mrs. James Kitson A total of 20 members and one guest, Mary Ann Lemhart. were present. She presented the program on materials. Roll call was answered by each telling where she likes to have a picnic Mrs Burdette Tarman gave devotions and a reading on America. The song of the month was “Battle Hymn of the Republic.” It was sung by the group Mrs Virgil Dowty and Mrs Hazel Kline will be helping in the home arts department this week at the Elkhart County Fair. Recognition was given to Mrs. Harold Whitehead who will celebrate her 50th anniversary on Sunday. The next meeting will be August 11 at the cottage of Mrs. Dorothy Widner at Fish Lake in Michigan.

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REAL MENU THURSDAY, JULY 28 Juice, chopped pork, creamed com, buttered parsley potatoes, whole wheat bread, margarine, fruited gelatin, milk, tea, coffee FRIDAY, JULY 29 Juice, chicken Polynesian over rice, spinach, bread, margarine, heavenly hash, milk, tea, coffee MONDAY, AUGUST 1 Juice, veal patties, Harvard beets, mashed potatoes with gravy, peaches in vanilla pudding, bread, margarine, milk, tea. coffee TUESDAY, AUGUST 2 Juice, beef chop suey, rice, cole slaw, fruit cobbler, roll, margarine, milk, tea, coffee WEDNESDAY, AUGUST 3 Juice, meatloaf, and mashed potatoes, peas and carrots, rye bread, margarine, milk, tea, coffee Past Matrons have pot luck The Past Matrons of Kosciusko Chapter 160, Order of the Eastern Star, Milford, met Tuesday, July 19, in the home of Mrs. Herbert Baumgartner with Mrs. E. R. Hurd serving as co-hostess The group enjoyed a pot hick supper. Fun games were played after the meal with fun prizes being given. A short business meeting was held with cards being sent to shut-ins in the area. The next meeting will be held December 3 in the Masonic temple dining hall in Milford with a Christmas Party planned. Honored on seventh birthday anniversary A seventh birthday party this week honored Charles W. Dippon. son of Mr. and Mrs. Jeffrey Dippon of Milft i, at the Dippon rural farm hone. | Gifts were opened, games played, and refreshments of cake, ice cream, punch and nuts served. Guests included his brother Chad, sister Crista, Mrs. Earl Treadway of Syracuse, Mr. and Mrs. Max Anglin of Milford, Mr. and Mrs. Charles Searfoss, Syracuse. Mr. and Mrs. Delbert Dippon. Milford, and Sandra Fisher of Syracuse.

Poor food handling can cause illness

By PATRICIA M. BRAMAN Poor food handling practices in the home often cause illness in the family. This is especially true in the summer. Picnics, family reunions, and cook outs are breeding grounds for bacteria in food. Even though foods were safe to eat when purchased, lack of sanitation, insufficient cooking Charles Kerlins entertain for birthdays Mr. and Mrs. Charles Kerlin of Milford entertained at a dinner recently in honor of the birthday of her brother Robert Groves. Those present were Mrs. Robert Groves of Death Valley, Calif., and Milford; Mr. and Mrs. Walter Miller, Mr. and Mrs. Glen Rockhill and Miss Bernice Harlan of Etna Green. On Saturday evening the birthday of Mr. Kerlin was observed with the following guests attending the dinner: Mr. and Mrs. Gary Grove and children, Tracy and Brandon of Columbus, Ohio; Mr.. and Mrs. Gage Groves and son, David, of Lafayette; Mr. and Mrs. Robert Groves; Mr. and Mrs. Duane Martin of North Manchester; Sara Lochner of Fort Wayne, Mr. and Mrs. Harold Kerlin, Mr. and Mrs. George Kerlin, Mrs. Alta Berkey, all of Goshen; and Paul Kerlin of Syracuse.

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and improper storage can allow bacteria in foods to increase to dangerous levels. Disease producing bacteria may enter the body in contaminated foods and set up infections in the digestive tract, and in some cases in the blood stream. Other bacteria may form dangerous toxins in food. Eating food in which the bacteria have grown and produced toxin causes illness. Foods containing Salmonellae can cause an infection in man called salmonellosis. This disease is difficult to control because it spreads quickly and easily. The symptoms are much like those of the 24 hour flu virus. Bacteria grows best at 60-120 degrees. To prevent the growth of bacteria, keep cold foods cold and hot foods hot. When transporting foods from home to picnics and reunions, use insulated equipment to hold them at the proper temperature. After serving foods, return leftovers to

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the refrigerator as soon as possible for the health of your family. Be especially careful during these hot summer days in storing, preparing, and serving foods to insure safe high quality food products. APRICOT PIE Four cups sliced fresh apricots or 3*4 cups canned apricots One T. lemon juice One-half cup sugar /. Six T. cornstarch Two T. butter Dash salt Sprinkle apricots with , lemon juice, sugar. Let stand a few minutes. Drain. Measure 1 cup apricot syrup, add to cornstarch; blend. Stir over low heat till thick. Add extra juice if needed. Remove from heat. Add butter and salt. Fold in drained apricots and spread in pastry-lined pie pan. Adjust top crust; flute edges and bake in 400 degree oven for 45-50 minutes. For a shiny top crust, brush pastry with milk before baking.