The Syracuse Journal, Volume 20, Number 24, Syracuse, Kosciusko County, 13 October 1927 — Page 6

See DWIGHT MOCK for Vulcanizing and flceiuicnG Welding South Side Lake Wawasee on cement Road. Phone 504 Syracuse GEO. L XANDERS Attorney-at-Lavr Settlement of Estates. Opinions on Title* Fire and Other Insurance Phone 7 Syracuse. Ind Floors Sanded and Rdlnishcd PAINTING AND DECORATING J. C. Abbott Phone 731 Syracuse. Inti. ORVfIL 6. GfIRR Funeral Director Ambulance Service Syracu.se, Indiana. Telephone 75 REX WINTER INI'LOSI'RES, Al TO TOPS, SLIP (‘OVERS, BODY UPHOLSTERING, TRITE TOPS SEAT CUSHIONS, TIRE COVERS. HOOD (’OVERS RADIATOR COVERS, OosHbii fluw Ton and Trlmm no GoGOSHEN, INbIANA BLOTTERS Lame sheets. 19x-j 24. for 5 cents. Fine for desk. Journal office.

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SOME DELICIOUS DRINKS FOR DRY DAYS

A BIG, juicy, sun-kissed pine-1 apple is one of the be»ti sources of delicious drinks, i punches and ices that we have to- j day. In fact it might well b?’ termed the "little biown jug" of Volstead days containing as it dees j Nature's own “kick" in its amber liquor. If Rip Van Winkle had gone to ifcrp in the Hawaiian Islands and had awakened one of these fine ■ mornings near a pineapple plantation he would have thought the lit. j tie men with their kegs of whiskey had turned into plants and their keps into hew and odd shaped brown jugs with stoppers in the top? from which green pointed leaves were sprouting. Many delicious drinks that Rip Van Winkle never heard of are made from the liquor yielded by these little brown jugs. There are pineapple lemonades, fruit punches anc ices as well as the plain iced pineapple juice, agreeable to the palate and so beneficial to the h'a’*b. The juice from a can of sliced pineapple may be used in theae drinks, the fruit being reserved for salads, desserts, or fruit cocktails. Or the canned pineapnle juice may he purehrtad without the fruit. Here are three excellent drinks that may be made; from this juice:

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TIN EAPPLE JULEP 3 tujs water 13 cup sugar 1 ’is cups. Hawaiian pineapple juice b 3 tablespoons lime juice 3 tablespoons minced mint Boil tie sug.ir an.; half the water for ten minutes. Cool, add remainder of the water, fruit ! juices and the mint- Allow to stand one hour, strain, add ice and g:.m>sh with fresh mint leaves. PINEAPPLE EGGNOG Vs cup pineapple juice 1 teaspoon lemon juice 1 teaspoon sugar 1 egg U cup crushed ice Dissolve sugar in pineapple juice and lemon juice mixed together. add beaten egg. pour into j glass of crushed Ice and sprinkle with nutmeg. PINEAPPLEADE 1 cup water 1 cup sugar 1 cup Hawaiian pineapple juice 13 cup lemon juice 1 quart ice water Dissolve the sugar in the water, or. better still, b» : 1 the sugar and water for ten minutes. Cool, add the pincannle Juice, lemon juice, | and ice water.

AWa 3, ?/' /'Mrs WajW *** — wwl

NOW FLY TO ME!

THE above cartoon was published in the Newark. N. J.. Evening News before those, two thousand miles of ceah which separate us from Hawaii were spanned through the air. This feat somehow gave the feeling that the tropics were just around the corner and that a journey which once took four and a half days might soon ««em ho more of an adventure than a trip on the Twentieth Century Limited. The spell of Hawaii has a tenuous fairy-like quality, a charnt and beauty that are almost unreal. Memories of its enchantments come crowding into mind —a gorgeous big garden dropped down in the Pacific: a growth with fem trees sixty feet high; a belehing volcano; combers breaking over coral reefs, bearing surf-boat riders ashore with the speed of a lightning express; moonlight at Waikiki; Juaus or native feasts where one tried to eat one-finger poi and saw a much expurgated hula. And pineapple fields the like of which are seen nowhere else. Hawaiian pineapple for breakfast, sugar-sweet and luscious. Supper, in the crater of Kilauea; cotiking coffee and scorching pest

Diet With Tomatoes d . _—S--

HE popular pastime of dieting ||L has been made more interesting and more scientific by the fact that everybody is informed nowadays on the topic of food values. Both men and women with a tendency to embonpoint approach the problems oi diet with intelligence and a sufficient knowledge of food properties to guide them safely through a reducing diet which, while taking off pounds will at the same time give a well balanced ration, containing the elements necessary to the maintenance of health. A Versatile Food There is no food which seems to fill all requirements when counting the calories like tomatoes, particularly the canned ones which may be had all the year, and always uniform ir quality and flavor. This vegetable! is at once low in calories and rich ini vitam ncs -a rare combination. It: other words tomatoes supply th ! chemical elements necessary to health! jninus the fattening m-Mirv —Mr'

Hot Weather Dishes ||Sf /I J/why - fl I Cri I f| J ZrWjln B-Hra /Sf’!! -J?;— 1 /

*p«e UROPEANS d 5 not understate’ «W* our demand for i rapped drinks i s** and iced foods in the summer time. In that, as in many other particulars, they look upon us as spoiled children, for they are accustomed to doing without ice and consequently do not miss it A delightful instance of the difference in point of view is the story related of two naval officers stati >ncd in the tropics, an American and an Englishman. The American, knowing that it is not customary to have ice on British battleships, courteously sent a cake to his friend the Englishman. When they met a few days Inter the latter said: “Many thanks, otd top. Do you know I had the first really cold tub the other morning that l\e had in months. ’

THE SYRACUSE JOURNAL

By courtesy of the Newark. N. J. Evening News

cards over the steaming crevasses, ar sitting on the edge of the pit, a cauldron of seething, boiling lava—waiting for the darkness to intensify the ominous, red glow. The full, throaty voices of the Hawaiians singing, to the twinkle of the ukelele and the taro-patch; the women in holakus. Departure and regret, with more leis than one could wear and always one dropped in the water to insure a speedy return. This is Hawaii—paradise of the Pacific —where everything flourishes in tropical splendor, where bananas grow in twenty different varieties; where fields of sugar plantations tint the landscape a brilliant green and mile after mile of orange colored spikey pineapples ripen in the golden sunshine of Hawaii, are picked and canned the very day they reach perfection, with only a pure cano sugar to augment the delicious flavor. There is no spot in the world where this-fruit is produced so successfully and in such colossal quantities. One marvels at the fecundity of these small islands. eight very important “dots** op a blue expanse of ocean, which produce and ship to the mainland annually 1,752 776.646 pounds of sugar and cans of pineapples.

starchy foods possess. A nuxiicum of-this starchy ingredient may be supplied by the addition of bread. A special qualification for tomatoes on a d ct list is the fact that they may be prepared in infinitely various ways. Tomato Ring is something different that may he d ne with this vegetable and is made in the following fashion: cook those ingredients for 20 minutes; or»e can tomatos, one bay leaf, speck of mace, one .teaspoon salt, six peppercorns, ote slke onion. Strain and reserve one cup of the strained tomato mixture. Melt two tablespoons butter, add four tablespoons flour and pour in slowly the tomatoes. When smooth, pour this over three well beaten ecg yolks and set aside to cool. Beat three whites very stiff and mix gently with tomato sauce, turn into a well greased ring mold, set in a pen of botli- g Watte?. Bake in a r- d rate oven twenty mmutes. When -ead. to sxrvt rtrtove fr<m par carefully. fill the center wnh braised

Nothing is more consoling on warm | days than an ice coldi fruit cocktail or dessert, and there are many which axe quite simple to make. Canned Grafefmit Cocktail with Mint Balls: Empty the contents of a can of gnpetruit, and chill in the ice box. Serve in double cocktail ■glasses. garnishing each glass, if convenient, with three small balls made of Creme de Menthe Ice. Apricot Ice Cream: Put two cans of apricots through a colander, add one-half cup sugar, keep closely covered until sugar is dissolved. Add one teasp on vanilla and one-halt cup sugar to one quart of cream, and place this mixture in an ice cream freezer. When half frozen, add the apricot palp and finish freezing.

MODERN EPICURES '. v hKJHMEILII w-rx—

-•TtEING an epicure in the days of Luculius, prince of epicures, ■*** was semething of a feat. There was many a hazard between the desire to eat Gclden Plover and succulent Hearts of Palm and the fulfillment of such a wish. Really seeing the thing through required no end of persistence. Scanning favorite menus of famous men of bygone days is a good deal like perusing a food catalogue listing only the rarest and most costly viands. One wonders if even the most ardent gourmet could have consumed so many edibles at one sitting. But, then, people took their food very seriously in those days, and dining was nothing less than a rite. A French philosopher writes in all sincerity: “The diseoeery of a new dish creates more pleasure than the discovery of a new star.? Good Old Days Those were the good old days when cooking was reckoned as one of the fine arts, and infinite time and thought were expended on the careful blending of foods or the discovery of new concoctions. Each country was famous for certain dishes in which its chefs excelled. The Spanish have a proverb which described their national

$ Jlt . R-h ~ ■DWi Jn Jit . /a f \y k & Ur\ ip z PINEAPPLE IN THE SUMMER MENU

MENUS properly planned change with the season. Winter menus should fit one to resist the eold; summer menus enable one to be comfortable even though the temperature hovers around the nineties. Heavy puddings and most meats belong exclusively to the winter diet; whole grains, various kinds of cheese, vegetables and fruits are desirable during the whole year, but particularly in summer. Pineapple is one of the most adaptable foods to the summer menu, as it may be served with* meats, vegetables, and as an appetiser, a salad, a dessert or a drink. Canned Hawaiian pineapple proves a never-failing resource to the housewife who conscientiously endeavors to select the best food for her family. Consider in how many ways this luscious fruit can be used, as the following recipes will show. let Cream Parfait'. One pint or more of vanilla or fruit ice cream. Combine lightly with one cup of diced Hawaiian pineapple, add a cup of strawberries or raspberries. Garnish with whipped cream and serve at once. Pineapple Snow : Place a layer of crushed pineapple in a shallow dish. Make jelly with the dteained-off juice, using the proportion of gelatine required by your favorite brand. Pour half of this over the fruit. When the remainder is beginning to stiffen, whip with an egg beater until it Is a stiff, snowy froth. Pour into the mold on top of the other gelatine; chill, and serve with cream. sa/Zv Plus: Make any •tat of plain, delicate eake batter —Cottage pudding will do—put Into gem pans, and into the top of each proas lightly a cube of Hawaiian canned pineapnle. Bake in * moderate oven and sei ve w*th sauce made of the syrup from the

dish, the salad: “A spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it up.” And in the province of La Mancha, the phrase ‘‘the grace of God” is applied to a specially delectable dish of eggs and bacon fried in honey. How • Great Novelist Dined When Victor Hugo dined to his taste, the array of delicacies was simply bewildering. Here are a few of the gastronomic delights which were his weakness. Starting with Bisque of Crab Soup with Wine, he followed with Turbot with Puree of Oysters. On the heels of that came Turkey Hen with Trouffles and Patee of Golden Plover with Wings of Duckling and Juice of Seville Oranges, jit is difficult to distinguish the entree from the piece de resistahce, for next came Pullet Wings with Iced Cucumbers and Creamed Fish with Burgundy. How is this for a trifling little course to top off with: Chicken Larded with Bacon and Dressed with Small Lobsters. Cray Fish and Wine, and a piled-up dish of Ybung Ring-dove, Turtle-dove, Quail and Potted Meat! The epicure of today has many advantages over the gastronomfe of the past. He may not feast on lark's

FntS Custord: Put one cup of milk in a double boiler. Add, stirring, yolks of two beaten eggs with one-third cup of sugar and a level teaspoon floor, and a pinch of salt. Stir until thickened, remove from the fire, flavor and fold in the stiffly beaten whites of the two eggs. Cool, and pour into shallow glass pudding dish, and decorate the top with rings of pineapple. Serve eold. Creole Compote: Lay slices of pineapple in a shallow, buttered glass baking dish Fill holes with sugar. Place on each a halved peach, rounded side up, with a few cooked prunes in between. Sprinkle all with sugar, then pour over it the syrup drained from the fruits and bake half an hour. During the baking, sprinkle with almonds. Serve with cream. Pineapple Sundae Sauce: MU one cup each of crushed Hawaiian pineapple, sugar and water. Boil fifteen minutes, chill and serve on vanilla ice cream. Salads are a frequent item on summer menus, and pineapple can be depended upon to transform the plainest salad into one that may be used on any formal or company occasion. Add a ring of pineapple, for instance, to a plate of lettuce and sliced tomato, putting the tomato slices in a design of three or four on a bed of lettuce, and ♦he ring of pineapple in the eenter, the hole in the ring filled with mayonnaise, and a walnut set on top. Immediately the salad has become more substantial, more attractive, more formal. The following additional salad recipes wiß prove valuable to the housewife. ‘' j Lunckeon Salad: Add oneouarter cup cold water to two tablespoons gelatine. When the gelatine has softened, add one and a half eons KoiHng water and stir until dissolved, Add one-quarter cm sugar and cool. Add one cup

tongues or breasts of humming-birds, but he can get delicacies just as tempting. Every corner of the globe has yielded some delicious treasure ready to his hand. Excerpts from the list of the modem epicure’s diet are in fact quite as impressive as Hugo’s bill of fare. For the fish course, via the canning route, there is Filet of Herring in Wine Sauce, Lobster Newburg, Bombay Duck, Pickled Eels, Green Turtle Meat, Terrapin and English Sprats among other things to choose from. * Succulent fowl and game may be had in every conceivable form in cans: Roast Capon in Jelly, Roast Pigeon, Spring Chicken. Breasts of Guinea Fowl, Boar’s Head. Salami of Pheasant, Grouse or Partridge, Duckling with Mushroom Sauce, Pate de Fois Gras, Squab Paste and Truffles—all prepared to the queen’s taste and unforgettably delicious. Is not life simple in these days of tin cans I The fish of the sea and the fowls of the air in their rarest species, cooked by recipes of world famous chefs, available at any time, at a minimum of expense, eliminating alike, distance, seasons and geographical limitations! Tidbits from the far north may mingle with products of the antipodes—it’s all one if it comes in a can.

i crushed Hawaiian pineapple, shred , quarters eup diced celery and onei half cup of walnut meats broken into pieces. Pour into mold and set m a eold place until fins. Servg on lettuce with mayonnaise. Pineapple and Cucumber, Salad: Thoroughly drain one cup of crashed pineapple. Ms with one cup finely diced cueumber, and add mayonnaise to moisten well. , Arrange on lettuce garnish with strips of red pimienta. Cookies and small cakes are always in demand with ice cream or with fruit drinks at afternoon teas, or at a simple luncheon or supper. The following is one of the daintiest of these, confection*. Pineapple Cookies: Beat one egg, add slowly one-third cup sugar, one-fourth cup of chopped walnuts, one-half cup thoroughly drained crushed pineapple, aad one-half cup flour that has been mixed and sifted with one-quarter teaspoon salt and two teaspoons baking-powder. Drop by spoonfuls on an inverted greased pea and bake in a moderate even twenty to thirty minutes. SWIZ Pineapple Cakes iCroawl one-half cup of shortening and one cup sugar until light, and add two well beaten egg yolks. Mix and sift two cups flour, one-fourth teaspoon salt, and four level teaspoons baking-powder. Add this mixture alternately with threefourths eup syrup drained from canned pineapple. Fold in two stiffly beaten egg whites. Babe hs cup eake tins or in deep muffin pans in a moderate oven. Put pineapple icing on top of each. Pineapple Icma: Beat two egf whites to a stW froth. Add tw eupe sifted powdered sugar and three-fourths eup woffiraksod crushed Hawaiian pineapple. Beet well and add additional powdered sugar until the mixtaro holds Its shane. ■