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Thursday, July 17, COACH PEEL WRITES __| Things To Cook ON SWIMMING TOPIC) / ... ===. .. .. The wide difference of opinion conâ€" cerning the proper method of startâ€" ing and training beginners is fast closing in as experience brings out the facts. Speed records are broken day after day because more and more people are making a profound study of the art and developing new and better methods. The standard of all swimming will be higher as the standard of . competitive swimâ€" ming improves and to raise the stanâ€" dard of swimming we must have corâ€" rectness in our strokes. ® s (Continued from page 4) in their classâ€" instruction and team practice. We need fundamentals; we need a working basis; we need to know what the principles of correctness consist of. By a profound study of swimming in search of fundamentals we can find a basis for judging the difficulty of any strokes that are hard to learn urtil after the simple strokes have been mastered. ‘The judgment of good performance in speed strokes is necessarily the record time over a given distance but we must also realâ€" ize that there are distance strokes which are judged for good perforâ€" mance by distanceâ€"perâ€"stroke and not hy speed. ; i Six Factors Six factors enter into: one group to make a swimming stroke, namely, two arms, two legs, and the inhaling and exhiling .of the breath. The timing of these six parts, to get them to work together in the proper coâ€"ordination, gives us the mechanâ€" ics of the stroke. In direct proporâ€" tion to the simplicity which we find in the necessary operation of these six parts, we arrive at the degree of difficulty: experienced by the beginâ€" ner in mastering the process, . This gives us a basis for classifying the mechanics of swimming so that any given stroke can be torn down into its several parts. The reverse of this Swimmers. with: long legs and swimmers with short legs develop a difference in style due to their difâ€" ferences: in build and the same apâ€" plies to other differences in build, The fundamentals, however, remain the same and the swimmer who tests his style by the principles laid down will develop a feeling of duty that will .impell him to scorn wrong swimâ€" ming, â€"He will understand what is wrong and what is right and why. Then many of the errors that are now dying hard will quickly pass away and an impetus will be given to swimming which will bring it to its proper place, v process, building a stroke up out of its different parts, gives us the sutâ€" cessive steps needed in instructions. Just three more weeks before the swimming pool at the high school will close for the summer. Three weeks is just enough time for a. beâ€" ginner to learn to swim correctly. The â€"pool is opened daily from â€" 9 o‘clock in the morning until 3 o‘clock in the afternoon. Many chilâ€" dren have taken advantage of the opportunity to learn swimming this summer. The water in the pool is chlorinated, filtered and recireulated anrd kept at all times in ideal condiâ€" tion. 4 1930 ur menu for every day. Among the delicious molded salads is one which is made of pineapple and celery, with a little pimento eand green pepper added for color and flaver; ~ Pineapple and Celery Salad 1 tablespoon plain gelatine. 2 tablespoons pineapple juice. 4 tablespocns or:nge . juice. _ . 2 tablespoons cold water. , 1 cup boiling water. 1‘2 tablespoons lemon juice. 4 cup sugar. 1 cup pineapple cut in cubes. 1 cup celery cut incubes. 3 tablespoâ€"ns pimento cut fine. 3 tabhlespoons green pepper ¢ut fine. Soak gelatine five minutes in cold water and fruit juices, add boiling wâ€"ter and stir until dissolved, Add sugar and lemon juice and ccol, chill .n refrigerator. . When it begins to thicken addâ€" pineapple, celery, pimâ€" onto an green pcppii, Place in wet indivfllua! molds and set in refrigerator to thicken. Turn out on bed of lettuze or endive and eive with mayonnaise mixed with whipped cream, with aâ€"dash of papâ€" rika on the dressing. This is attracâ€" ive molded in individual ring molds, hen turned out â€" and the ‘dressing heaped up in the center of ring. One of the most refreshing fo« we can serve is a salad and this something that shculd be included % cup milk 1 vup strong American cheese cut in dice. + Sift flour, baking â€"powder, salt and *ayenne, mix in the shortening, add beaten egg (being careful to reserve 1 tablespo 2 tablespo 4 tablespo 2 tablespo 1 cup boil 1‘2 tables 4 cup sug 1 cup pine 1 cup cele 3 tablespo 3 tahlespo Soak gela water and wâ€"ter and s 2 tablespoons for the top), add milk and cheese. Spread in a wellâ€"greased shallow pan, about 9x9 or 8x10 being very good. To the two tablespoons of the heaten egg add % teaspoon paprika and spread over the top. Bake about 30 minutes at 400. Cut the lcaf in half through the middle, then cut each half in strips. This is much better if a strong cheese is used, and the chcese will remain in the little cubes or when baked. A little more salt is used than in the usual biscuit, as this gives the bars a better flavor. Office Phone: Highland Park 1035 Residence Phone: Highland Park 4268 As an accompaniment to a salad, in place of wafers.or rolls or whatâ€" ever you have been accustomed to serving, J would suggest the followâ€" ing recipe fcr Cheese Bars. This is another variation of the baking powder biscuit foundation reâ€" ‘ipe, from which so many delicious biscuits and breads, as well as desâ€" serts, may be planned. DR. GEORGE MITCHELL 2 cups flour 4.teaspsons baking powder 1 teaspoon salt * 4 teaspoon cayenne pepper 2 tablespoons shortening 2 efgs well beaten, reserving tiblespoons for the top Hours: 9 to 12 â€" 1 to 5 â€" 7 to 9 16 North Sheridan Road Cheese Bars DENTIST refreshing foods THE PRESS Evaporated Milk 3 23¢ HEINZ RICE FLAKES . ... GOLDEN BANTAM CORN COFFEE::,...,s:.%.>31%4%44 GRANDMOTHER‘s TEAâ€" Basket Fired Japan .... Orange Pekoe (Black) .. Gunpowder ;..:;;;:.,;:% White House Evaporated Milk AMERICAN CHEESE COMET BROWN OR EIGHT O‘CLOCK Seme customers say that A&P stores are too crowded. So are good movies, good baseball games, good summer resorts. SWIFTS Premium or Armour‘s Star Ham Crowds $ 0 where they get what they want. whole or half, pound Fresh Dressed Milk Fed Stewing Hens Hormel‘s Spiced Hams, sliced pound % e o Fresh Dressed Milk Fed Broilers Round Steak Prime Rolled Rib Roast pound pound pound pound Choice Smokedand Fresh Mcats pound Leg of Spring Lamb (Personal) A&P BI \, â€"«lb. 15¢ 14 â€"lb. 19¢ 1/ â€"lb. 15¢ /4 CBNS tall ths /; â€"lb, 29¢ 14 â€"Ib. 35¢ pla. doz 29¢ 59¢ 39¢ 32¢ 35¢ 39¢ 35¢ Ib. 29¢ 65¢ 22¢ 10¢ 25¢