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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Jul 08, 1950
Page
8
A compact four way unit offers heating cooling cooking and dehumidified dry heat functions. It runs on 120 volt AC, 1280 watts, in a silver gray enclosure with a front grill and rubber feet. Heating and cooling can be used separately and activation is quick.
Betsy Seion urges summer foot care including daily soaks, scrubs, and moisturizers to keep feet attractive. Exercises to strengthen and relax feet are described along with at home treatments, chiropodist advice, and careful shoe choices to prevent corns and bunions. Continuous tips emphasize hygiene, nail care, and simple at home routines.
The French Alliance will celebrate Bastille Day with a July 24 reunion for French speakers in the area at the Corinthian Club. An informal Blue Room reception precedes a tour of grounds, with Mrs Lillian Kilby managing memberships and a display of historic documents under royal and republican seals. Prof. Stanislas Theodoror to preside in the garden if weather allows.
Carolyn Noble selected as one of 14 youths to teach vacation classes in East Harlem churches. The ten week project includes training in Manhattan and involves 34 East and Midwest students. Noble is daughter of Rev. Charles Noble and Mrs. Noble of Syracuse University.
Excelsior Grange of Navarino will present its Nabor Night program on July 14 in the Cicero Grange hall. Thomas H. Dyer, lecturer, will be in charge. Marine Mothers United of Navarino plans a public sale next month with arrangements to be discussed at the meeting.
A lively regional feature promotes a sweet pineapple dessert plus versatile uses for crushed pineapple. Readers are shown a simple recipe with marshmallows and whip cream, plus serving ideas for breakfast, lunch, and dinner. Also suggests Pineapple Bar Cookies for picnics and keeps well for gatherings.
A vintage recipe details a pineapple crumb bar method. Mix flour salt and sugar with butter to form crumbs, press into a greased oblong pan, add cooled pineapple filling, top with remaining crumbs, bake at 360 F for 43 minutes, cool before slicing into two dozen bars. Pineapple filling instructs to combine sugar and cornstarch, add crushed pineapple, cook until thick, then add lemon juice and cool.
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