The Syracuse Journal, Volume 20, Number 17, Syracuse, Kosciusko County, 25 August 1927 — Page 6

Notice to Taxpayers of Tax Levies la the Matter of determining the tax rate for Certain Purposes by the Civil Town of Syracuse, Kosciusko County, Indiana. Before the Board of Town Trustees. Notice is* hereby given the taxpayers of the Civil Town of Syracuse. Kosciusko County. Indiana, that the Board of Trustees of said Town at their regular meeting place in the Town HaHi on the 6th day of September, 1927, at 8 o'clock p. nt. will Joi lowing budget: General administration — Salaries of Town Trustee f $lM».oo Salary, at Town Clerk It <5.00 Salary at Town Treasurer .. 7a.00 Town attorney and legal department -W.OO Office expense and supplies Printing and publication • •• • •!• • ov.vu Protection of Persons and Property— Salary of Marshals f WM.W Board and care of prisoners New fire equipment • 1 500.00 ' Supplies and repairs, fire department .... i sov.ou Health and Sanitation— Health officer salary ffyy** '““*** •••""."I::":'.: imm Miscellaneous expenses ? 1.400 00 Total General Fund ieVxaMi ,3 & Estimated expenditures as above Sa,3&6.WJ Working balance at end of year to meet necessary expenditures until receipts of Revenue from taxation 2 - 000 00 $7 355 00 .Less estimated revenue and balance— •.aaaa Revenue not derived from taxation h. SIW.W Balance at end of this year • Total Deductions >2.819-63 Amount necessary to be raised ß<^^ at F^l ' ‘* * * .. . 14.585.37 Marshal's salaries j » |40.00 Materials and supplies f JJ'JJ Street intersection assessments I ‘ioo on i All other expense • •• ■ • ••••••••• . Total Street Fund, ' *- 34W WU ESTIMATE OF STREET FIND TO BE RAISED Estimated expenditures to be raised as abovd 5-.340.tu Working balance at end of year to meet necessary exfc penditures until receipts < revenue from taxation 650.00 Less balance at end of this year i • Amount necessary to be .51.509 76 30 hydrants and municipal purposes at 160.00 <....-.. $1,800.00 Estimated expenditure as above and necessary to be raised by taxation H * Street Lighting j. rtd.wpue. .• -;■■■•;. ESTIMATE QF LIGHT FIND to BE RAISED g<timated expenditure as above ' ....$3. Working balance at end of year to meet necessary expenditures until receipts of revenue from taxation 1,500.00 Total • <l4’6 47 Less balance at end of year ' * ' mW to to Not t.xiMe property “ ««««• Number of polls Amount to be raised Oeperottond W&M Street fund Levy on each 1100 valuation; lie wX fund Levy on each 3100 valuation; 13c LB£-« Light fund Levy on each 3100 valuation; 23c .„ . M 77.34 _. . '»s<- rale. 80c $11,453.44 COMPARATIVE STATEMENTS OF TAXES COLLECTED AND (UMIAUAii be COLLECTED Collected Collected Collected Collected . _ , , I st half Name of Fund ljt . V y UJJ ..$3,637.02 $4,204.95 $2 260.18 $4,756.-7 Gener*l w 1,961.06 971 58 1.567.42 Blre * # 1910 85 1,793.02 999.61 ,1.852 41 waty leiw wftn 327734 Light , ’ . » — ~.59,432.10 $10,367.74 $5,615.45 $|1.453.44 ihp Board will fix a date of hearing in this county, the State Board win nx a LEWIS A. SEIDER. President HARRY CLEMENS. FRED F. HOOPINGARNER Board of Trustees tjhe Town of •Syracuse,'lndiana. Dated August 16, 1927. CHAS C. CROW. Town Clerk. (SEAL) , i = Advertise in the r . Journal

Come In and see us the _ next time you are in need of good printing We are (behind of work I 4 wnl AMI 1 • ■ a ■ ■ < ■ ■Ja

Buick Sedan Becomes 7-Ton Truck. , ■ ' . . ' ' ’ - -- wV’-- " r 01 RE* *Jb EgwfenttU ELw R. O. Hamil of Lncßngtan, Midb, coven 140 mile* a day with this hea w -dutv vehicle, made by romMning the chawb and front end of a 1920 Buick sedan with the rear end of a truck, The improvised truck hauls five to seven at a dm load pictured bcituttvoscal. ....«,. v._ . . .. I V / ..■ . ■* ;■>.•'-■ ■ &jt* '•..«£/•.. ■. ■ - *•. ~ ■•■ , ,-?•• c-**. •■■■-£■. ■ xs 'fa'>

Here’s A Husky Infant Industry 1 MBW I << Wst • — i L U 1 V \ . IBI* • Lx> . a

ANEW industry which has grown from infancy *o a state of stout maturi / in the comparatively brief per ; i of twenty-five years is the pint pplc industry in Hawaii. A quar r r's a century ago. it amounted to nothing, but the Territoiy it now exporting $35,000,000 worth of canned pineapples annually, and expects to reach the $50.0l»0,000 mark within a few years. The man responsible for this prophecy is James D. Dole, president of the Hawaiian Pineapple Company, the largest company engaged in this culture in the Islands. Dole backs his f?i*h with deeds. Five years ago his company bought the r'ra<'ticr. , !v>ftl<§ert Island cf Lanai in or’er to incret»«e its pineapple acreage. This, Island conte’ns 140 sam»re mile's, and is located 60 —/’ • from !■*■« first r--.r nineanrlcs, harvested l’«t v«»sr. amounted to annroximateiv R.OAfi tons, and the compare exnect': to harvest five times that tonna'*e

Fruit Tonics For Spring aißk. <i' (.v ( \ ■ v.-i i wk Ks'

A GENERATION ago spring was the time to dig sassafras root for tea and gather herbs with medicinal properties. Today wo add fruits with medicinal properties to our diet. Pineapple recipes for spring tonics have come into prominence with the somewhat recent discovery that canned pineapple—which is the only ripe pineapple in our markets—is a potent aid to digestion, so much so, that it is employed as a component "part of certain pre-digested foods, and that the juice fa a curative in cases of throat troubles. Its valuable vitamin content and energizing natural sugar make it a particularly important food for the spring season when body tissues need renewing. Pineapple Ginger Cup fa an invigorating spring drink. Extract juice from sour oranges after one dozen eloves have been stuck into them for one hour. Use twen-ty-four lumps sugar or their equivalent in granulated sugar; squeeze juice from three lemons and add to sugar. Add one-half teaspoon cinnamon, one-third tea-

THE SYRACUSE JOtTRNAL

this year. Within ten years, according to Dole again, Lanai will furnish a-iourth of the whole piner.ppk output of Hawaii. Dole recently invited the entire membership of both the house and senate of the Hawaiian legislature to visit this island and see what has been accomplished there. They found a huge harbor at Kaumalapau on its coast, with a three-hundred foot breakwater and a wharf a hundred feet longer. Approximately $4,500,000 has i>««n srent cn the island—for its purchase, the harbor, macadam roads, the building of a model city, and the putti-” of 2300 acres into nineapples. Four thousand additional acres to its total of ->o fwj «vn<v! pir , '’ar>r» , e land ■ h»ve p’readv been cleared. Del* is n Harvard man who went a vear after he was o-r-.p ’w-Uhnnt arv mnnev His <*>>■— r>A\v navs of all texes nn'd mt*' ♦prrjtovia l tri'rsury, and is the md { vW" a | tax- — m H- • ?i’

spoon grated nutmeg and let dtand two hours. At the time of serving, add one quart ginger ale, one cup Hawaiian pineapple juice and enough water to make strength desired. Pour over cracked ice. An apple a day discourages doctor visits, and Baked Apples wi.h Pineapple minimise druggist bills as well Pare and core apples. Fill centers with crushed Hawaiian pineapple to which has been added a little butter melted and some sultana raisins. Put apples in a pan with a little water flavored with a teaspoonful of lemon juice. Bake until tender. Baste frequently, remove from oven, sprinkle with granulated sugar mixed with a little cinnamon. Hawaiian Pineapple Salad furnishes the needed fruits and leafy vegetable in the most delightful form. Use one medium can sliced Hawaiian pineapple, onehalf grapefruit sliced, one tart apple cut in small cubes. Serve on erisp lettuce leaves with a sweet dressing made from one cup juke from, maraschino cherries. Garnish with some cf the cherries.

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THE HOSTESS SERVES PINEAPPLE

ALMOST any woman can be a charming hostess, given a day in advance to study her role. But the real hostess is the one who can prepare an attractive luncheon or dinner in a jiffy and make the unexptcted guest, whom the husband has a habit of bringing along, feel as if he were expected. And niue times out of ten, the hostess who has spent only a little time in preparing the dinner, finds that she is enjoying the dinner event far rsore than if she had spent the day in the kitchen fussing, cooking, and preparing the dishes with elaborate care. A very real aid to the hostess who must be prepared at all times for friends at meal time is a shelf full of canned Hawaiian pineapple. First because it can be used in such a variety of attractive forms and is so tasty and wholesome, and second, because it can be prepared with the least possible expenditure cf time. It takes only one minute to open a can of pineapple and pour the golden slices in a fruit bowl, which is the simplest way of serving it. And it takes only half an hour, if one is skillful, to make a criss-cross pineapple pie which is a work of art. Thn meat often constitutes the most serious problem, when one has ordered, say, chops for the family, and the arrival of guests suddenly doubles the site of the family. Probably there is plenty of bacon in the ice-box, and if so, the hostess may put away the chops and in a few moments have a platter of crisp bacon with pineapple sewed on curly lettuce leaves that has all of the ear- : marks of a very special occasion-Ji

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ALL SORTS OF SALADS

SUMMER or winter, cold days or hot, canned, pineapple is at hand to lend its succulent gold to salads. It is always in season, and always a treat Most of us remember the first time we saw pineapple used in salad. It isn’t so very long ago. Perhaps it was at a luncheon party where a slice was served on a lettuce leaf and sprinkled with blanched almonds. Hew good it tasted! It just fitted in after the Maryland chicken with sweet potatoes and peas. Everyone at the party resolved to introduce it into the home meals. Soon it was seen everywhere, in * any course, in dishes hot or cold. It is amazing how many ways people are finding to use pineapple. History Like a Romance

Indeed, the quick acceptance of pineapple by the American Kple as an everyday food reads ► a romance. In 1892 an English nurseryman. Captain Kidwell, and his friend, John Emmeluth, after many difficulties shipped the first canned pineapple from Hawaii to the United States. They operated their modest canning plant until 1898, when they sold out, little suspecting what they had started. Then James D. Dole, a young Harvard man, came to Hawaii, intending to grow coffee. Instead, he became interested in pineapples. This fruit, he concluded, was the ideal crop of Hawaii, and canning the ideal way of sending it to market So he urged his neighbors to plant pineapples, while he himself went back to Boston to raise money to build a cannery. In 1903 Dole’s cannery put up 1893 eases of pineapples. Fifteen Eire later the output* from waii was 5,000,000 cases, and I

It is prepared by first frying 12 strips of bacon, pouring off ths fat as it forms in order that the bacon may be dry and crisp. Remove to a hot platter and keep hot. Season a little flour with salt and pepper. Dip the luscious slices of Hawaiian Pineapple, (or the contents of a large can) into the flour and cover both sides. Brown in a very little hot bacon fat. This may be served with crisp cold lettuce. A pretty fruit cup is quickly prepared and often adds a touch of festivity to a meal that is otherwise not unusual. The hostess who enjoys arranging something both artistic to see and delicious to taste will resort to Grapefruit Hawaiian. The grapefruit is cut in halves crosswise, then the center membrane removed and the sections loosened with a sharp knife. Notch the top edge of the fruit Sprinkle the grapefruit with powdered sugar and fill the centers with the contents of a medium size can of crushed pineapple. Chill before serving and top with a maraschino cherry. Marshmallow and Pineapple Dainty is a light and delectable dessert if the meal has been a hearty one. Whip 1 cupful of thick cream, add H pound of marshmallows cut in quarters, and the contents of 1 can of Hawaiian sliced pineapple cut in small pieces. A similar individual dessert is pineapple syllabub. Beat up the whites of 3 eggs stiffly, add gradually 2 tablespoonfuls of sugar and a teaspoonful of vanilla extract. Whip up 2 cupfuls of thick cream to a stiff froth and fold in, a spoonful at a time, the eggs and sugar. Add gradually one med-

it each year the number grows, as i more people try canned pineapple : and find it good. “Praise from Sir Hubert** So vast has this industry become in Hawaii that Hubert Work, Secretary of the Interior, who was recently escorted through the great Hawaiian Pineapple Company’s cannery by Mr. Dole, said: “Aside from the magnitude of the plant, what impressed me most was the cleanliness apparent everywhere, and the high health standard of the employees. Everyone looked happy and worked ch.erfully. There can be no doubt but that the Hawaiian Pineapple Company ranks among the most advanced plants in the United States from the standpoint of size,

Sanitation and efficiency.” So, we shall always feel safe 1 eating canned pineapple—indeed, many doctors have said that 1 canned food is the safest food that comes to our tables—for we know that it has been picked in its fullest maturity, and canned with the utmost care and cleanliness. Its stimulating flavor is imprisoned in the cans, and we have only to open them to taste pineapple as it tastes in the fields of Hawaii. Here are a few recipes for salads in which pineapple is the distinctive feature: Pineapple Supper Salad: To make a salad for six people, mix one and a half cups of drained crushed pineapple with two cups finely shredded cabbage, one-half cup seedless raisins, one-half cup French or mayonnaise dressing, and arrange on shredded romaine er lettuce leaves. Pineapple Waldorf Salad: Place slices xtf *caflned jfineapple

! ium size can of crushed Hawaiian i pineapple. Chill and serve. But probably, if the meal were somewhat hastily prepared, it has not been an over-heavy one, in which case it will be well-bal-anced by a pie for dessert. Pineapple pie is fast becoming the universal favorite which old-fash-ioned lemon pie has always been, because it has that tart flavor so desirable in pastry, and many prefer the unusual taste of pineapple in pie to lemon. Prize-pineapple Pie, so-called because it was awarded first prize at a Cleveland food show, is made in the following way: Mix % cup sugar, % teaspoon salt and 2 tablespoons cornstarch and slowly add hot milk. Cook in double boiler until thick and cornstarch is thoroughly cooked, or about 40 minutes. Pour on two egg yolks, return to double boiler and cook until the eggs thicken, or about 3 minutes. Cool and add contents of buffet size can of Hawaiian Crushed Pineapple and % teaspoon vanilla. Pour into a baked crust and cover with a meringue made of 2 stifflybeaten egg whites and 2 'tablespoons powdered sugar. Brown quickly in a hot ovenIf one likes, strips of the pastry may be used criss-cross fashion over the top of the pie, instead of making meringue. With at least one of these dishes on her menu, the hostess may sit down with the assurance that her guests are going to have something that will be good to see, good to eat, and good for health, and it is easy then to devote herself to the business of being charming.

i on crisp lettuce leaves. On top i of each put a mound of chopped celery, diced apple, and walnuts, all well combined with' mayonnaise. Decorate each serving with prunes stuffed with walnuts. Mixed Fntit Salad: In the center of a nest of lettuce place a slice of canned Hawaiian pineapple. Arrange on top and around the pineapple, slices of orange,* grapefruit, banana and dates. Thinly sliced fresh pear is also a welcome ingredient in this salad. Use a Whipped cream or mayonnaise dressing. Pineapple and Chicken Salad: For six people mix two cups of diced cooked chicken with threefourths cup chopped celery, one cup drained sliced pineapple cut into small pieces, and one cup

mayonnaise dressing. Arrange on ? lettuce leaves either shredded or , whole, and garnish with thin slices t of cucumber and stuffed olives. ■ , Pineapple and Cream Cheese t Salad: Arrange slices of pineI apple on lettuce leaves, and in . the center of each slice put a ( square of cream cheese decorated i with slices of stuffed olive. On the ’ outer rim of each slice of pineapple put thin rings of sweet green peppers and inside of these, slices of orange. With any of these salads except that which has chicken in it a cooked pineapple dressing may be used if desired. The recipe for this dressing is as follows: Melt one tablespoon of butter in the top of a double boiler, add one tablespoon of flour, and oneeighth teaspoon of salt. Stir well and add one cup pineapple juice and two tablespoons lemon juice. When smooth, remove, chin and. fold in one-half-pup <af whipped cream. «