The Syracuse Journal, Volume 20, Number 12, Syracuse, Kosciusko County, 26 July 1928 — Page 6

JEWETT ADVOCATES BIG SCHOOL PROGRAM i ___ Would Place Them In the Front I Ranks Seymour, Indiana — Paying high tribute to the character of the state educational institutions and pledging his support to adequate appropriations for needed grounds and .buildings as well as adequate pay for teachers, Charles W. Jewett, former •mayor qf Indianapolis and candidate •for the Republican nomination for Governor, addressed Jackson county Republicans in the Community Rooms i*t Seymour tonight. The speech was the first of a series which will include and New Albany. “Indiana is noted for her educational systems,” Mr. Jewett said. “Our state schools of higher learning are a most important part of her system. Both Purdue University and Indiana University, together with our two state normal schools, have splendid reputations that extend far beyond the confines of our state.. Dr. Edward G. Elliott of Purdue University, Dr. William Lowe Bryan, president of Indiana University; Dr. Linneas A. Hines, president of the state normal at Terre Haute and Dr. Lemuel A. Pittenger, President of the normal school at Muncie, are all educators of distinction in their field of work. The influence of Dr. William Lowe Bryan, over a period of more than twentyfive years, as an example, is one of Indiana’s invaluable items of worth. “I not only favor adequate appropriations for grounds and buildings in •these state institutions of learning and likewise proper pay for the teaching staff but I shall adyocate, if nominated and elected, a program for the development and advancement of these schools to their fullest capacity for more efficient and more comprehensive work in their various fields of endeavor. “There is no reason, in a state as far advanced as Indiana, why every sons of an Indiana citizen should not be permitted the fruits of higher education to the fullest extent of his ability. Our state universities and our •normal schools should not be stinted financially but should be given sufficient funds to enable them to retain a favorable position with every other large state institution in the country. “I favor the development and expansion of our state institutions of learning as a matter of principal and certainly not for political purposes. It would be unfortunate indeed if the problem of state education should ever become involved in either factional or partisan politics.” Don Bolinger of Seymour presided during the meeting and 5 introduced Mr. Jewett. I

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LOAF sugar for coffee and granulated sugar for cereal is the rule. In the same way crushed pineapple and sliced pineapple have their distinct appointed 1 uses. The crushed is for madedishes—sherbets, brown. Betties, salads, and so on. The sliced is for quick salads and desserts and > for frying and baking. The slices > are ideal, too, for garnishes and as a dessert which is all ready to serve. » Often a salad made with the sliced pineapple will have a particular appeal to the eye. How pretty, for instance, is one made of sliced avocado and halved pineapple » rings! Others are made by using a slice of pineapple as a foundation and then piling mixtures of chick- . en, cole slaw, or other salad upon i Fresh fruits piled on these distinctive circles have an amusingly sophisticated air quite at variance 1 with their usual informal character. . Where the Ring Shines t And did vou ever serve pineapple . on a cake? It transforms a well known dessert into something that • is fit for any company—and is ens joyed by any company, too. Probr ably you have made fritters—using the rings of pineapple, but have you ever made turnovers, folding I the pastry over a half slice; or have * you made pineapple “doughnuts” by covering the pineapple with biscuit dough and then baking it? If not, there are treats in store for you, and all from the slice of pineapple. Another place where the ring I shines is in entrees. Fried, on a lamb chop, topping off a casserole of baked sweet potatoes, garnishing a steak, combined with rice and sausages and baked—these are just a few of the roles which the versatile pineapple slice can play. Here are some recipes in which these rings play their part: Pineapple Salad de Luxe: Dice a 1 \ •

SAFEGUARDING I THE PERISHABLES

By KATHERINE G. CORNELL Director of the Kelvinator Domestic Institute THE modern housewife now goes to market for her family’s food supplies. She personally selects the meats, vegetables, fruits, butter, eggs and cheese —giving the greatest care, the most thoughtful attention to every smallest detail. She insists that her meats shall be wholesome and sound; her fruits and vegetables fresh and flavorful; butter of the best; eggs large, clean and meaty. . The thoughtful woman buys only ' in modern, clean shops. The milk for her children comes from modern, sanitary dairies. And when the foods she has selected with such care and discrimination are received in her kitchen, this mod* ern, intelligent housewife continues her watchfulness over them. She sees to it that they are kept in the very best possible condition until they are prepared for the table. Food Storing a Problem This, storing of perishable foods is quite as important a matter as their careful selection. That they must be kept, cold is an accepted fact; but how cold, and in what type of cold, is not so generally understood. In the first place, the temperature must be uniform. It is quite impossible to preserve the texture of delicate fruits, the fine-flavor of and the freshness of meats in a temperature thaf varies anywhere between 45 and 70 degrees. And when the freshness has left these delicate foods, when their texture has been broken down, they become breeding places For minute bu| devastating spores and bacteria. Therefore, the first <hing to determine about the place _ _

1 cold boiled chicken and add twos thirds as much finely cut celery as r chicken. For each person place a - slice of Hawaiian pineapple on a 1 bed of lettuce leaves. On each - slice lay four tips of canned as- , paragus, and 'cover asparagus with ; chicken mixture. Garnish with 1 slices of stuffed olives and serve 5 with mayonnaise. ' Brown-Eyed Susan: Place a slice * of pineapple on a lettuce leaf. Mold pimiento cheese into slender pointj ed rolls long enough to cover pine- - apple from center to edge. Lay , rolls on slice like petals of a flower, i Stone a ripe olive and place in cen- ■ ter. Garnish with mayonnaise. Golden Rings Pineapple “Doughnuts”: Make bak--1 ing powder biscuit mixture, sifting ' one tablespoon sugar with flour. Roll out in a very thin sheet and cut in circles slightly larger than a slice of pineapple. Make a small hole in the center of each circle. Place a slice of pineapple on one circle, brush edges with water, cover pineapple with another circle ■of dough and press edges firmly together. Bake iiKgbot oven (450° . F.) for fifteen to twenty minutes. Serve with whipped cream as a dessert. Savarin of Pineapple: Use a round tube pan for baking plain sponge cake mixture. Add one-half cup sugar to one can sliced Hawaiian ' pineapple. Boil for fifteen minutes; cool. Arrange cake on serving platter. Pierce with a fork and gently pour syrup into cake until it is all absorbed. Arrange pineapple slices around cake, overlapping the slices. Pile slightly sweetened whipped cream on top and serve. Oahu Pineapple Cake: Sake a thin sheet of plain cake. Cut into six rounds the size of pineapple slices. Frost the rims with frosting made with three-fourths cup confectioner’s sugar, one teaspoon orange juice, and one teaspoon

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in which these perishable and expensive foods are to be stored is whether or not it is so constructed as to provide a Uniform low temperature. Bacteria thrive in an atmosphere of over 50 degrees. Below 50 degrees is the correct temperature for all perishable foods. The condition of the atmosphere also must be taken into consideration as moisture is conducive to mold, and mold is the first step toward spoilage. Dry Cold Prevents Spoiling In the dry, evenly cold temperature of the modern, Well-made electric refrigerator, foods simply cannot mold or spoil. The temperature is always well below 50 degrees Fahrenheit, and the atmosphere in the food chambers is too dry to admit of spoilage. It is so dry, in fact, that meats, delicate fruits and vegetables are best pre-

THE} SYRavuSE JOURNAL

pineapple syrup. Place a slice of Hawaiian pineapple on each, sprinkle with one-half cup chopped nuts. Cover hole in pineapple slice with a delicately browned marshmallow. With Meats and Potatoes Crisp Bacon with Pineapple: Fry twelve strips of bacon, pouring oft f it as it forms in order that bacon may be dry and crisp. Remove to hot platter and keep hot. Season a little flour with salt and pepper. Dip six slices of Hawaiian pineapple into the flour and cover both sides. Brown in a little very hot bacon fat. This may be served with crisp cold lettuce for a summer breakfast. Sweet Potato Casserole: Cook six medium sized sweet potatoes in boiling water until soft Drain, peel and mash. Add two tablespoons butter and one-fourth cup pineapple syrup from the can, and beat until light. Half fill baking dish with potato; cover with layer of ■w edge shaped pieces of pineapple and marshmallows cut in halves. Fill dish with potato and lay slices of pineapple on top. Sprinkle with brown sugar. Place whole marshmallows in holes of pineapple slices. Bake in a moderate oven until the marshmallows brown and melt slightly. Baked Ham Hawaiian: Cover a slice of ham cut one and onerhalf to two inches thick in cold water and bring to boiling point. Cool slowly for thirty minutes. Drain off water, place ham in a shallow baking dish. Stick in six whole cloves. Cover with one-half cup soft bread crumbs, arrange slices of pineapple on the ham and cover with more bread crumbs which have been well seasoned. Sprinkle generously with brown sugar and pour pineapple syrup around ham. Bake in a moderate oven (350° F.) forty-five minutes to one hour, or until top is well browned.

- served when stored in covered > utensils. So protected in the electric refrigerator, they will keep ' wholesome for a week or even longer. ‘ r Even. after cooking, perishable foods often must be kept for some ■ time before they are eaten; and : cold is the only safe protection for • them, as well as for the raw foods. Custards, creams, cooked vegetables, and other left-overs, which make tempting made over dishes, also must be kept in a uniformly cold atmosphere. And then, there are foods which are eaten in their natural state. These are rapidly growing in number, as we learn more of their values; and only cold will preserve these foods properly. In the dry, cold atmosphere of a modern, perfectly constructed electric refrigerator, they will keep fresh and inviting and safe for a surprisingly long period.

THE COLDER . THE BETTER IS '

DO you like your food served cold these first hot days of summer? The colder the better? Assuredly, if you are like the majority of people,—for the refreshing effects of a chilled dessert or a cool, crisp salad are well known. Os all the fruits in common use, pineapple is one of the best for summer, for its sweet, yet slightly sharp, flavor has decidedly cooling properties. And when the pineapple dish is chilled or frozen, this flavor seems somehow to be intensified. This is the reason why the use of pineapple in summer desserts and salads has become so popular with the wise housewife. She serves pineapple sherbet and ice cream, and makes it a part of her choicest salads. Blanc mange, tapioca, and gelatin with pineapple are all on her list of desserts. And, what better combination could there be in a cocktail than pineapple and summer fruits? Here are some of the recipes for cooling dishes which bring out the full flavor of the pineapple. Cooling Climaxes Pineapple Mint Bavarian: Soften one tablespoon gelatin in two tablespoons cold water. Bring the contents of one number 2 can of crushed Hawaiian pineapple, onethird cup mint jelly and three tablespoons sugar to boiling, and simmer until jelly and sugar dissolve. Pour over gelatin and stir until it also is dissolved. Cool, and, when just about to set, whip one cup of cream and fold into the gelatin. Serve very cold. Fruited Rice Snow: Beat one cup of heavy cream and add two cups cold boiled rice and one-half cup confectioner’s sugar. Add two cups crushed pineapple. Chill. Serve piled lightly in glass cups, 'nd garnish, petal fashion, with Aicwl canned peaches or orange

v THE MODERN Wl TREASURE CHEST

I By KATHERINE G. CORNELL Director of the Kelvinator Domestic Institute WHAT has become of the emergency shelf once so important in the housewife's estimation? That shelf, whose boxes and tins and jars and bottles were dedicated to the day when company might descend upon us unexpectedly and find us with a cupboard as bare as Old Mother Hubbard’s, has gone the way of the horse and buggy and the tallow candle. In these days of electritity and swift travel, company is never unexpected. In place of the emergency shelf we have that modern treasure chest of the up-to-date housewife, the* perfectly constructed electric refrigerator. Within the cool depths of this reliable aid to good housekeeping fsuch a supply of good things may be kept all so fresh and inviting that were a queen to come visiting unheralded some fine day, her hostess would be in no way disconcerted. Hospitality is no . longer the stilted, formal thing it once was. Casual entertaining is far more delightful and more suited to our modern way of living, and only on high days and holidays does the old elaborate entertainment which entailed so much anxious preparation now prevail. Always Ready for Guests There are no anxious moments about refreshments when friends drop in for an evening at bridge in the household which has installed one of these modern treasure chests in the kitchen. Its. store of good things is always ready for just such occasions, and almost at a moment’s notice the hostess is ready to set forth a Dutch lunch of unimpeachable deliciousness; or she may offer sandwiches and fruit punch on the porch while her guests listen in to some radio program. Sunday evening supper, too, in the treasure chest home,, becomes one of the most delightfully informal affairs one could wish to ?ive or attend. There are always

1 sections dipped in granulated f sugar. ~ Coffee Pineapple Foam: Soften one ■ tablespoon gelatin in two table- * spoons cold water then dissolve in . one cup hot coffee. Add one-third cup sugar and one-half cup pineapple syrup. Cool, and when about , to beat until foamy with r an egg beater. Add one cup r diced sliced pineapple, one-half cup r , chopped nuts and the stiffly beaten • whites of two eggs, and let harden. > Serve very cold, topped with - whipped cream. Pineapple Blanc Mange: Scald two : and one-half cups milk in double > boiler. Thoroughly blend seven ■ tablespoons cornstarch, one-fourth ! teaspoon salt and one-half cup , pineapple syrup. Add very care- : fully to the milk to prevent curd- . ling, and cook in double boiler until thick, stirring constantly. Remove from heat, fold in two stiffly beaten egg whites and one cup crushed Hawaiian pineapple. Mold and chill. Serve with cream. Some Refreshing Salads Surprise Salad: Combine one and one-half cakes cream cheese (three ounce size), two tablespoons cream, one-fdurth teaspoon salt,, dash paprika and pepper and three drops onion juice. Beat with fork until smooth and creamy. Clean ten sticks of celery (each five inches long); fill cavities with the cheese mixture. Chill for two hours then cut into one-half inch pieces. Combine two cups drained Hawaiian tid-bits and the celery, and moisten with one-fourth cup of pineapple dressing. Arrange on bed of crisp lettuce and garnish with celery curls. Top with spoonfuls of the following dressing. Beat four egg yolks slightly, add one-eighth teaspoon of salt, two tablespoons of powdered sugar and one cup of pineapple syrup. Cook in top of double boiler, stirring constantly until mixture begins to

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a few cold, cooked vegetables which may be quickly transformed into a tasty salad with the aid of the mayonnaise jar and a few leaves of lettuce. And cheese omelet, or a fish Newburg, or chicken a la King, each a feast in itself, is a small matter when it is so convenient to keep the electric refrigerator stocked with the ingredients for making these tempting dishes. ' Saves on Food Bills It is an economy, too, to have a supply of easily and quickly prepared foods on hand. One may buy with so much better judgment when not hurrying to meet an emergency, and often it is possible to pick up bargains or to buy more cheaply in quantities. The electric refrigerator provides/ a place for everything that one may require for emergency repasts—a can or two of fish, or chicken—or mushrooms; a jar of pickled lamb’s tongue; a small bottle of maraschino cherries and one of pimiento;' an extra bottle of cream, which you can keep

1 thicken and coats a cold silvef spoon. Add one teaspoon lemon , juice, blend well and remove from 2 heat. Chill and add one cup of * cream beaten stiff. 1 Stuffed Tomatoes: Peel large ripe - tomatoes, being, careful to preserve t their shape. Cut a slice from the i stem end of each and carefully re- > move pulp from the center. Cut > the pulp in pieces and drain it of i all juice. Drain one cup of crushed . Hawaiian pineapple and mix with i the tomato pulp. Add one-half cup English walnuts broken in pieces, one-fourth teaspoon salt and one- , eighth teaspoon paprika. Mix thor- " oughly with thick mayonnaise and refill tomatoes with the mixture. 1 Garnish with lettuce and walnut ’ halves. Pineapple Salad Mousse: Soften ■ one teaspoon gelatin in one table- • spoon water, and dissolve over boiling water. Thoroughly drain one cup crushed pineapple and add one-half cup diced oranges, one cup very thick mayonnaise, two cups cream, whipped, and the dissolved gelatin. When well mixed, pour into a mold, cover tightly and pack in equal parts of ice and salt for four hours. ■ Serve on lettuce with additional mayonnaise if desired. This mousse can also be served as a dessert. Frozen Desserts Pineapple Ice Cream: Heat one quart of thin cream and one-half cup sugar in double boiler until sugar dissolves. Cool. Add onefourth cup sugar to one cup crushed Hawaiian pineapple and allow to stand until cream mixture is cold. Combine and freeze. Pineapple * Orange Ice: Boil one cup sugar and two cups water for five minutes. Cool, add one cup orange juice, the grated rind of one orange and one and one-half cups syrup drained from crushed pineapple. Allow to stand one hour, strain and freeze.

fresh and sweet for a week; a packet of cream cheese, and one or two small jars of some more pungent variety—all these and other handy staples may be given a corner in that modern treasure chest, to come forth cold and fine and ready to add a distinctive touch to [ the quickly made salad or sand- 1 wich or sweet. Fish Newburg Recipe Fish Newburg is one of the tastiest of hot dishes. To make it use a can of tuna fish, crab meat and shrimp, or lobster, crab meat and salmotf, or any combination of fish that you prefer. Open the cans, drain and flake the fish in not too small pieces. Make a white sauce a little richer than usual, and turn in the fish, simmer till hot, then fold in a well beaten egg yolk, a dash of mace, and .if you have it, two tablespoonsfuls of sherry flavor. Do not cook after the flavor has been added. Serve hot on toast or in patty .shells. Lemon juice may be substituted for the sherry flavor, adding just a tablespoonful of it after removing the fish from the fire.