The Syracuse Journal, Volume 22, Number 39, Syracuse, Kosciusko County, 23 January 1930 — Page 4

j THE SYRACUSE JOURNAL ■ IFUIUCAN Published every Thursday at Syracuse. Indiana. Entered as second-class matter on May 4th. 1908. at the at Syracuse. Indiana, under the Act of Congress of March 3rd. 1379. SUBSCRIPTION-' KATES One year, in advance $2.00 Six months, in advance 1.25 Three months .. • • Single Copies 05 Subscription* dropped If not renewed when time Is out. HARRY L. PORTER.‘.IK. ? Editor and Pfiblisrher Office Phone 4 —Home Phone IM 78" Thursday, Jun. 23. 1930 ASIMPLESYSTEM •Mt KEfPtttG FOOD Hi REFRIGERATOR Wrapping Paper or Cloth Around Ice Interfere* With Function of ■ Refrigerator. How do you put foods uway in your refrigerator—just helter-skelter as tbere-'huppens to be space for tl Is or that sized container, or according to ■ome properly worked out - .system that Insures their preservation? PerhnpS; not every woman realizes, says the Levnaril Institute of Food .preservation, •-(■rand Rapids, ■'Mich., that, there Is a-correct plm o In the .refrigerator for each kind of food ’that belongs there at all. Not all » 'food's do. you know. ’ Staple products and canned goods Keep perfectly under ordinary conditions tind do not need to be constantly.- chilled. perishable. foods absolutely demand n refrigerator if they are to be kept fresh, pure and free from lob many bacteria. By keeping out «'f the refrigerator staples, which do not rate a place in It, there will be more i room to keep -she other vvell [apart and thus permit a free circw [latten of air which Is no essential ’part of the food preservation prmci--1 pl*« Most refrigerators today have, t:? ,ice chamber at one side, with a snialj Lifood compartment .underneath,. This lower apace Is the coolest pin ye in the refrigerator, Keep here the most perishable foods and those of - .the

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There la a Proper Place for Every ' Item of Food tn Your Refrigerator. nioHt deUc.iie flavor ivpkb are most | likely to ;ii<s>>rb strong odors. . This ■ means tollk nnd butter chiefly-. Also tnnsoti Jars of pure wnier w ich art ! tightly „sv >b j in 4 supply chilled water for f’ e luble. Bottom Compartment! Coldest. The bottom ~ compartment of the tother half of the refrigerator Is the 1 next cold. <t place and here should ’be kept meilis tScdoked meals

For the School Lunch Box

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September and the begin.Tyl nine of the school year the *■ struggle begins tJ nil the lunch ’ box with food which will keep well, be appetizing and at the same time be economical and healthyIn this class falls the popular pea put up in a sanitary enamel linedcan to preserve its color perfectly? Peas are economical of both time and money, and the protein combined with the carbohydrate, vitamins and mineral salts which the little green pellets contain makes them an excellent part of a rather substantia! lunch box meal. Some Ways to Use Them A particularly suitable food for this purpose is Pea and Walnut Roast To make it, mix the Joltowtogether lightly: one and onehalf TO *** ~

’ should he placed on platters and should have no paper wrappings. - Cooked meats should be wrapped In waxed paper or put In covered containers to retain their moisture. j Cooked “left-overs,” especially vegetables and dishes made with a cream ■ sauce, also should be put in this com partment if there Is room, otherwise in the one above it, They should always be placed in small containers, preferably enameled Jones made for i refrigerator use. In the large food compartment go eggs, fresh fruits, such as berries and cherries, and vegetables not having a - strong odor. Celery and lettuce should be washed and inspected as soon ns ■ they come into the kitehen. then placed in.clean cloths, such as empty salt bags, and put on this shelf where ' they will’be crisp arid ready for use without, re-w'ash’ng. , t \ll foods having strong odors — cheese, melons, peppers—.go at -the top. This Is Jbecause the warm tiir. traveling from the bottom to the top on its journey to th«r ice chamber, will ‘pick up these odors lust. The average temperature at this section ! should hot be over tufty degrees, which Is easily obtained in all-steel refrigerating cabinets with approved Insulation and properly Iced*. Always remember not to pack n refrigerator so tightly-as to cut. off free circulation of air due of the t'«?st ways to av< d tuhtb to keep the foods in small,-tall containers. Bottom Food Chambers of Refrigerator Are Coldest Files settle on the celling, to. keep 1 warm In cold weather. Microbes in . the refrigerator find the most favoraide temperatyre near the top. There fore, keep the most perishable foods, such as milk, cream and meats at the bottom of the food chamber, ad .vises the I.eona/il Institute of Food. Preservation, which has found that the milk-compartment of a refrigerator Is’ flam to 10 degrees cooler than the top shelf. The upper shelves ' be used for fruits and vegetahjec which do not require as low a perature. \ \ — ; — o— ■ Mrs.. John Auer and son O?vil. spent Friday in Warsaw. “ Dick Geiger and daughter Wil- ' ma. spent Sunday at Silver Lake. Mr. and Mrs.'S* A. Bauer were 1 Elkhart visitors Saturday. . Mr. and Mrs. Eugene Maloy ‘ and Mrs. M, Snoharger wore So.. 1 Bend visitors Thursday. 1 Roscoe Howard anil Warren T. ! •Colwell spent-Sunday in Niles.i ’ Mich., on - business. Nathan, I,nsley has been home, •'or the la-t two weeks, suffering with an infected right eye. I The William Beckman family were Sunday dinner guests at < the John Swenson home. / I Mrs Lena Brui es, Richard and Henrietta, were visitors at Garrett last week. Mr ami .Mrs. John Grieger and ' Mrs Sol Miller spent Friday in j ; Elkhart. ■ . ■ ■ ’ O • ' .. It Dias been a long time .since ’the average man .has able , to look the ladies he happens to ’ : meet, squarely in the eye. May-’, be he can do it,* again, now that! ’long skirts are coming back. *| 'ln China they first unbound j the feet of the woman, and now they are importing great quan- ’ titles of American cosmetics,as a natural preliminary, we sup- ( pose, to their stepping J ton Herald. ' Opposition leaders in the'Seni ate complain lyecause the I’residetn did, not try to lead them If Mr. Hoover had tried to lead i them, they would have complain- * ed because he was trying to lead 1 them. i■ ■ ’

soft bread crumbs, one-half cup of chopped wa'nuti, one-fourth cup of butter, two-thirds cup of canned tomato soup, one slightly beaten egg, and salt, pepper and onion juice to taste. Put the mixture in a buttered baking dish or loaf pan and b&e in a moderate Oven, 350° F., for 30 to 45 minutes or until set and brown This may be served at the fa&iily dinner., then, when cold, sliced, the slices wrapped in waxed papa-, and packed in - the lunch box. Peas in salads are always popular with child and mother. A salad made of a cup of peas, a cup of diced boiled potatoes. One-half cup of diced pickled beets and one tablespoon of chopped onions may be mixed with mayonnaise and ,put in a waxed paper cup with a tight-fitting cap. Gelatin salads may be packed in the original mold.*

THAT APPETIZING CHILL

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lie.KE are chills and chills. No V, woman likes to have another person chill her with a look or a few choice words, but the chill that conies from eating a cold, refreshing dessert on a torrid day is quite something else again—a thing almost .too welcome to express in words. Everyone goes in tor cold desserts or frozen desserts in thte hot summer, and even in the chilly days of fall and_winler the cold dessert remains in vogue, whether it be for the family meal or one of the ma.ny parties which come along at that time. For Teas and Suppers For afternoon teas, the sherbet is the accepted dessert. But just any sherbet won't do; there must be something just a little unusual about to give a fillip. Afid for the buffet suppers which start with Hallowe'en and continue until after New Year's, there are any number of really scrumptubus desserts which can be made ahead of time and put in the refrigerator to keep cool until the appointed time .u ines to serve them tc guests. • The recipes which follow' are planned for eight persons and were originated and have^been tested by a tr ined dietitian. ■ ‘ Chrrry Ice - -Press the juice and iruit from three-fourths of a number can of red pitted cherries through i sieve, Boil three-fourths cup tig-r. one and one-half cups water md three tablespoons ' corn syrup mtil the syrup threads, then pour it

ipcalHaj’J’gniys Mrs. Myrtle Roser and son Diomas. spent a few days- last week with Mrs. Lena Brunjes. Mr. and Mrs. E. Mensenberger spent the week end with Mrs. Ix'na Brunjes. Mr. and Mrs. Herschel Harkless spent several days last week in Detroit. Mr. and Mrs. Everett Darr of Goshen, and Orlando Plank and family were the Sunday diAner guests of Jess Darr and family. Mr. ami Mrs. Glenn Shock and daughter Donnabelle, of So. Bend spent Sunday with his parents. Mr. and Mrs. Jesse Shock. Mrs. Elery Garrison of Mishawaka is spending a week or so caring for her father. Sherman Eolk, who is ill. Mr. and Mrs. Charles Snyder of Goshen, called on their daughter. Mr. and Mrs. Melvin Dillon, on Sunday atfernoon. Mr. and Mrs. James Hamman ami baby of Goshen, were six o’clock dinner guests of Mr. and Mrs. Eugene Maloy Sunday.

Stop and Shop I ■ * At | The Miles Grocery I Next to the Sign of The Kettle J Our stock is all new and fresh and we believe priced right. II- • l . . - • ’ Don’t fail to drop in when downtown and inspect our line of baked goods which is different than any other line in town. We are in a position to fill all orders for any thing special in the bake goods* Our phone number is 198 and we are at your Service

THE STRACTSE JOMAL

slowly over one stiffly beaten egg white. Add. three tablespoons of lemop juice, two tablespoons of maraschino cherry juice and the m’ashed cherries. Freeze as any ice cream. /-'roren Raspberries: Mash the fruit .from a number 2 can of red raspberries and remix with the syrup, discarding none of the pulpy part Add. the juice of one leinon. one-half cup of sugar and one and one-half cups of water and bring to boiling to the sugar, Cool. Freeze, using 'three parts ice to one part salt.. Coffee Cocoanut Cream: Soak three-fourths tablespoon gelatin in cold water. Make a custard of one egg yolk, one-half cup of brown sugar and three-fourths cup strong hot coffee. Add one teaspoon butter, pour over the gelatin and stir until dissolved. Cool. When the gelatin begins to set. fold in one stiffly beaten egg white, one-half cup hea ,- v cream, whipped, and one can of moist cocoanut. Serve very cold piled in glasses with whipped cream on top. • , Fruity Puddings Scandinaztan Pudding: Remove stones from the fresh or Oregon prunes in a number am. <”t pulp in. pieces and return to the syrup. Add one-third cup of sugar, one-fourth teaspoon of cloves ahi one-fourth teaspoon of cinnamon, and simmer five minutes. Mix onethird cun cornstarch with one-half cup oranee imce; add to hot mixtttre i ■ t„ • ■ . ■

Or perhaps you have chickens, eggs, plants or seed, or service of some kind that yoti want to find buyers for. A small ad in this paper will help you find buyers. Classified ads pay both—the seller and buyer. Q ■ BENTON BUREAU ELECTS OFFICERS The Benton Township Farm Bureau meeting was held at Benton school hpuse, Friday evening. Jan. 17. The thermometer hung low, wind raged, and snow fell rapidly, but the school room was well filled. Everybody was surprised that so many were there. Mr. V. L. Emerson, of Indianapolis, the State Farm Bureau oil pian, gave a talk on oil and bulk plants. He highly recommended buying and selling of farm products and commodities. Organized agencies help greatly to stabilize the local markets, he stated. No local concern can continue long to buy low and sell high to large numbers of people after organizations start to sell at

Constantly until the mixture is thick and smooth. Cool slightly, add onehalf cup chopped nuts, and fold ih two stiffly beaten egg whites. Pour into wet molds and chill. Serve with whipped cream or custard sauce. Fig Tapioca: Soak one-half cup pearl tapioca over night in cold water. in the morning drain off any water which has not l>een absorbed. Scald one and one-third cups milk in double boiler, add the tapioca and cook twenty minutes or until transparent. Add two slightly beaten egg yolks and one-fourth cup brown’ sugar and cook until thick. Then add chopped figs, from an eight-ounce can and let cook a few minutes longer.’ Cool slightly, then fold in two stiffly beaten egg whites. Serve cold. An Emergency Dessert Jiffy Dessert : This is for. emergencies. For ingredients you need some saltines, a can of chocolate syrup, whipped cream (or marshmallow creme) and a Can of moist cocoanut. Allow three saltines to each serving. Spread them liberally with the chocolate syrup, piling one on top of the other.- Top with whipped cream for marshmallow creme) and sprinkle generously with the cocoanut. ( Peach Hard Saitce: Cream onethird cun of butter, one'cun-con-fectioner’> sugar, one.-foe-t” tea-' snnon vanilla and two-tbh. : cup diced and drained: •ar ie<k errshedj Peaches. C '

more reasonable figures, Ire •; pointed out. 2 The amount the Elkhart Co. bulk plant will’ be able to save -j will depend on the co-operation j of individual farm bureau mem- •! bers. 3 lit the reorganization, all old officers were re-elected for 1930. j Chas. F. Weybright. pres.; Ralph j Vail, vice-pres.; Peter Gross, sec. and treas. 3 The next meeting will be at 3 Heck’s school house", Friday eve- 1 ning, Feb., 21. Orla Brown and Ralphs Vail are the program com- -j miiftee Mr. Frickey. of the State 3 office, will talk. Everbody wel- i 3 come. 1 •

BACHMAN’S A 1,.-.- . * I , ; Specials t .... FOR THIS WEEK END t . - One Lot Girl’s Shoes were $2.50 now 98c One Lot Ladies Oxfords were $5.00 now—s2.so x One Lot Ball Band Slide Fastener Galoshes were ss.oonow__s2.oo ? One Lot Boys’ Heavy Stockings were 35c now ___l9c One Lot Men’s Oxfords were $5.00 now $2.50 J Overalls $1.29 X'■■ - ■ — ■ j We Have 3 Sheep-lined Coats Sizes 42 and 44 that were $9.75 $7 00 | * which we are offering NOW*P • } These are finest quality, heavy moleltin, lined with full sized fleece. These X coats will give years of solid-comfort service. i — = ; ——— Grocery Specials Van Camp’s Pork and Beansi_3 for 25c ? Maxwellhouse Coffee _4sc x.- . ■ ' | Chase and Sanborn Coffee . —4sc s Sunshine Flour 89c | Pillsbury Flour n I 101 b. Sugar----i 59c

OUT-OF-TOWN RESIDENTS ATTEND DARR FUNERAL * j-, Out-of-town relatives and friends who attended the funeral of Adam Darr Sunday afternoon were: Mr. and Mrs. Chas. Darr, Mrs. Ruth Burke and grandson. Mr. Kellogg, of Elkhart; Mr. and Mrs. Russell Roush, Tom Darr, George Darr and son. and Mr. and Mrs. Lester Darr, of South Bend; Mr. and Mrs. Clifford Bunger and Mr. and Mrs. Chas. Dull, of Fort Wayrie; Sim Bunger and Mr. and Mrs. Chas. Hicks of Cromwell;= Mr. and Mrs. Saylor Darr and daughter, and Mr. and Bunger, of Goshen; Mr. and Mrs. Harry Smaltz, of Leesburg; Mr. and Mrs. Omar Darr and daughter, Mr. and Mrs. Frank Bunger, Mr. and<Mr,s. Wm. Hunger, of Benton; Mr. and Mrs. George Darr and son Ralph, and Mrs. Nora Zimmerman, of Svlomen’s Creek; Mr. and Mrs. J. Brown

GRIEGER’S GROCERY 1 and M A R K E T REMEMBER— That GRIEGER’S GROCERY sells the Richelieu line of Richelieu signifies the highest quality of canned goods and staples that money can purchase. - X WE ALSO GIVE FREE DELIVERY AND SERVICE J THAT WE ASK YOU TO COMPARE f X Because of our years of grocery experience and the size of ••• our business, which enables ns to purchase in large quanfi- X ties, we buy many articles befow the set value. We, in £ turn, pass this saving on to you. WATf’H FOR OUR SPECIALS AND SAVE! | Offer these Specials on £ Saturday, Jan. 25th ? A ' T Sugar .Phone 15 or 68 Saturday I Compare our Price ? Coffee, our leader, 1 lb. 29c J: Van Camps Evaporated Milk, 3 cansl2sc t Compare this quality with any! White Cherries, 1 can32c | Fresh Salted Peanuts, 2 1b.25c | Red Seal Lye, 2 cans23c £ Calumet Baking Powder, 1 lb. cans__2sc | 1 box Post whole Bran both £ 1 box Post Bran Flakes for | —WATCH OUR WINDOW FOR ADDITIONAL SPECIALS— $ T

and Enuna Darr, of Richville. We are in a position , to give all = Job ■— Printing Prompt and Careful Attention Individuality in your letterheads and other printed matter is helpful to your business. We are ready at all times to give you the benefit of our experience.