The Mail-Journal, Volume 13, Number 24, Milford, Kosciusko County, 7 July 1976 — Page 6

THE MAIL-JOURNAL — Wed., Joly 7,197 S

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g Yr i»7. ; §i BO i ' ■’.. i Sllill ' nHRH , i k. > SURPRISE ANNIVERSARY CELEBRATION — Mr. and Mrs. Maurice Dorsey. r 2 Syracuse, were honored on June 4 in celebration of their 49th wedding anniversary. After'a dinner at a Michigan restaurant, a surprise reception with relatives in attendance was given by their three children. Mr. and Mrs. Bill Dorsey. Mr. and Mrs. Jack Simmons and Mr. and Mrs. Steven Carlson. Mr. Dorsey, active in farming, and the former Doris E. Shock, were married at Keystone June <. 19M by Rev. Russell Weller.

Collision on Pickwick road

Two cars Collided Sunday, July 4, on Pickwick Rd., near the Chinese Gardens in Syracuse. Two from Syracuse arrested Two persons were booked on separate charges Monday, June 28, in Kosciusko county jail. Kris Lynn Stidham. 20. of Syracuse was charged with imlawful possession of a controlled substance His arrest came in connection with a traffic arrest earlier in Syracuse when pills were found in his auto. , Randy Scott Rinker, 18, of Jracuse, was booked on charges driving while under the influence of intoxicating beverages and public intoxication.

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WANTED GIRL FRIDAY At The Mail-Journal Office Typing, Receptionist, Composition For Interview Call 658-4111

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Angela A. Reel, 23, of Syracuse was driving east and Bradley V, Clear, 23, of Leesburg was traveling west when their cars collided. The Reel woman was treated and released at the Goshen hospital for bruises to the right leg Estimated damage to the vehicles were 3250 to the Clear auto and $650 to the Reel car.

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The garden club has placed another beautiful arrangement in the adult department of the Syracuse public library. Using the red,white and blue theme, it is very colorful and appropriate for this month. The “Book club” started on June 1, using the Bicentennial theme for older children and “Book parade” for younger ones. There are 230 children enrolled and there is still time to join. So children who have been delayed in signing up may still do so. Many new books have been added to the children’s department. Among them are: “A Child’s Book of Flowers” by Doty •*I Love Popcorn’’ by Hall "Honeybee Tells Honeybee” by Adrian “Patriots in Petticoats” by Clyne "Birds of Prey” by Lloyd "Pippi on the Run” by Lindgren “Good Lemonade” by Asch “Mr. Deluca’s Horse" by Paradis “Fun with Naturecraft” by Nagle "A Hatful of Gold” by Hall

'Mom.'ns

Debby Casey to wed Charles F. Baldwin Mr. and Mrs. Fred Croghan, 5007 S. Calhoun St, Fort Wayne, and Mr. and Mrs. Charles Baldwin, r 3 Syracuse, announce the engagement and approaching marriage of their daughter and son, Debby Sue Casey and Charles Franklin Baldwin. The bride-elect is a graduate of Northside high school in Fort Wayne and has worked with the Brethren volunteer service in ths World Hunger Program. Her fiance is a graduate of Wawasee high school and the McPherson college in McPherson, Kan., from which be received a bachelor's degree in religion and philosophy. Chuck just completed his last term of college in Costa Rica and Equador, South America. Elect DAV sweetheart Miss Terri Hughes, granddaughter of Mrs. Valeria Hughes, Syracuse, a Goshen Memorial Chapter Junior Auxiliary member, was elected Department of Indiana, Disabled American Veterans’ Sweetheart at the state convention held recently in Indianapolis. Miss Hughes is 15 and will be a sophomore at Northridge high school in the fall. She is the daughter of Mr. and Mrs. James Hughes. Goshen. She has always been active in the junior auxiliary. She has held the offices of chaplain, treasurer, junior vice commander and presently is adjutant. Terri was selected over five other girls from various parts of the state on the basis of work done in her own chapter and community, plus work she has done for hospitalized veterans As DAV Sweetheart, her duties will consist of attending the state functions for DAV and to continue visiting veterans in VA hospitals no T life oi APPROACHING WEDDING — Mr. and Mrs. Charles D. White of Syracuse announce the approaching wedding of their daughter, Kittle, to Frank J. Stoffel, son of Mr. and Mrs. Harold Stoffel of Syracuse. The date has been set for July 31 at I o'clock pun. at the Calvary United Methodist church in Syracuse. The bride-to-be is a 1876 graduate of Wawasee high school. Her fiance to a 1872 graduate of Wawasee high school and to employed at Sudlow's Pier Shop. WMS meets in Rossi home Women’s Missionary Society of the First Brethren church of Milford met with Mrs Robert Rassi Thursday evening, July 1. Mrs. Jack Sharp was the leader of the lesson, “God is Our Guide.” Mrs. Sharp read for her scripture Romans 8:28, Mark 14:12-16; Genesis 24:27 with a poem “God’s Plan.” “You are America” was given and from the study book she gave “How Can I Know that God is Speaking to Me 3 !" This was followed by the project offering from the members and all repeating the Women’s Missionary Society benediction. President Mrs. Herbert Stump presided over the business. Roll call was answered by 13 members. Mrs. Walter Kasper was a guest. A report on the district conference was given by those who attended. It was held at Shipshewana on June 10 and 11. A box of bandages was sent to India from the society. The ladies of the church plan to meet at the church at 7 p.m. on July 12 to clean. The August 5 meeting will be with Mrs. Richard Boyd at the parsonage.

mF to jr wit RECEIVE EARL MONEY MEMORIAL TROPHY — Members of the Wawasee girls* track team — state champs! — received the Earl Money Memorial Trophy for their float entry in the Sunday Lake Wawasee Flotilla. They are shown here with Mrs. Money, from left. Barb Brouwer, Lorene Spearmen, Kathy Bice and Barb Yoder. The trophy is presented in honor of the late Earl Money who died July 18,1874 after 17 years of service with the state conservation department in the Lake Wawasee area. Money was much loved by those who have an interest in the lake area.

Keep nutrition up and budget down

If you want to know how to increase your family’s nutrition while you keep the lid on the rising food budget, here are 10 helpful suggestions: 1. Check the weekly specials in foodstore advertisements. 2. Plan the week’s menus with good nutrition and food specials in mind. 3. Prepare the grocery list before you shop. 4. Compare costs and buy food in the form (fresh, frozen or canned) or the weight of package that gives the most servings for the money. To make an intelligent choice among brands of the same product, test different ones to see which one gives the greatest quality and number of servings for the money. 5. Shop carefully for lowcost foods within each food group. 6. Use grades in making your food purchases. Government grades will enable you to be sure of the quality of the food you buy, and you are then better able to compare prices asked. 7. Take advantage of seasonal foods. Newspapers call attention to foods in plentiful supply, as listed each month by the Department of Agriculture. These foods will be at their peak of quality, and will be offered at lower prices. 8. Limit perishable food purchases to amounts that can be used while they are in top quality, prevent food waste by proper storage, and use cooking methods that conserve nutrients. 9. Consider family likes and

ISM| FIVE GENERATIONS — Above to five generation* of the family of Mr*. Buri Roger* of Milford. From left are Mr*. Lee (Vicki) Gray of Ctarutauco; her grandmother, Mr*. Betty Ohlwine of Albion; her great-grandmother, Mr*. Rogers; herdfe month old daughter Hope Ann; and her mother, Mr*. Clyde (Mary Helen) Rollin* of Churubu*co.

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dislikes when food shopping. Thrifty food buys pay off only if your family eats and enjoys the food. 10. Improve cooking and use good recipes such as found in these articles and in the new American Heart Association Cookbook. BEAN BOWL SALAD Use this salad as the main dish for lunch occasionally. 1716 kidney and garbonzo beans furnish low cholesterol protein, but vegetable protein is more complete if supplemented. Using toast or skim milk to drink would bean easy inexpensive way to add to the protein in the meal. 1 can (1 pound) cut green beans 1 can (1 pound) garbanzo beans 1 can (1 pound) red kidneybeans 1 green pepper, chopped (omit if too expensive) ¥z cup celery, sliced 1 onion, chopped ¥» cup sugar 1 teaspoon salt % teaspoon monosodium glutemate 4 teaspoon ground pepper 4 cup vinegar cup polyunsaturated oil Drain liquid from the beans. (Save liquid for use in soup or sauces.) Put beans in a bowl, add green pepper, celery and onion. Combine sugar, salt, monosodium glutemate, pepper, vinegar and oil. Pour over bean mixture. Refrigerate until ready to serve. This can be prepared a day ahead,

as it improves with longer marinating. Serves six to gight. SPAGHETTI Spaghetti makes a good supper main dish. The three ounces of lean ground meat per serving is an adequate amount of meat to use for cost, taste, and nutrition. Serve a tossed salad with an oil and vinegar dressing. Fruit for dessert (fresh pineapple is a good buy now) completes the menu. Enriched Italian bread and polyunsaturated margarine may be served, if calories permit. ¥4 pound lean ground beef 1 small onion 2 tablespoons polyunsaturated oil 1 package (12 ounces) spaghetti 1 can (1 pound 12 ounces) tomatoes 1 teaspoon garlic salt 1 small can tomato paste 1 bay leaf 1 teaspoon oregano A pinch of sweet basil Salt and pepper to taste Brown the ground beef in a skillet Pour off any fat Then saute the onions in the polyunsaturated oil. Simmer onions, tomatoes, paste, and seasonings together for 15 minutes. Cook spaghetti according to package directions. Reheat meat in sauce and pour over the drained spaghetti. Serves four. Kathy Price is graduate Kathy Price, r 1 Milford, graduated June 30 as a medical assistant from Sarasota vocational school in Sarasota, Fla. She is the daughter of Mr. and Mrs. Glenn Price, Sr., of Milford.

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Lakeland area Purdue students listed for second semester distinction

Several Lakeland area Purdue students have been listed as receiving distinguished student rank for the second semester of the school year. Leesburg — Cynthia B. Schermerhorn, box 146, industrial management; Michael Lee Zurcher, r 1, industrial management Milford — David Baumgartner, r 1, humanities; Sandra Jo Gereneser, r 1 box 253A, humanities; Rebecca Belle Zimmerman, r 2, agriculture Syracuse — Linda Ann Bitner, box 625, home economics; Ken Miller Cripe, r 1 box 240, industrial management; Connie L. Hoopingarner, r 1 box 400, humanities; Jeffrey Lee Plumer, r 1, construction technology Warsaw — Martin Gerald Blessing, box 245, engineering;

FOOD FACTS jffc?

By PATRICIA M. BRAMAN Extension Agent, Home Ec. Q. What is the difference between cheese and cheese food? A. Natural cheese is made directly from whole milk, cream, skimmed milk, or whey. Natural cheese is high in calcium, riboflavin, and protein, Cheese food is processed cheese with directly from whole milk, cream added. At least 51 per cent of the weight of the finished cheese food must be cheese. The fat content of cheese food is lower but the moisture content is generally higher with 44 per cent of the food being water. Q. What are the proper packaging materials for todays freezing? A. Packaging materials should be moisture-vapor resistant and should have the ability to be sealed shut in some way so moisture and vapor cannot pass from food to freezer or from freezer to food. Plastic bass that are designed for use in the freezer are good as long as they have not been punctured or torn. Vegetables are most often frozen in plastic freezer bagFwhich are placed in cardboard boxes to help retain a square shape for better storage space in a freezer. Fruits require a more rigid type container such as plastic or glass freezer containers. Fruits need a rigid container because with the high sugar content sometimes in a fruit this lowers the temperature actually needed to freeze the fruit solid. Therefore, in many freezers the juice will not always freeze completely solid. If a rigid container is not used, there will likely be leakage of the juice. Vegetables may also be frozen in the rigid plastic or glass containers Q. How many pounds of unpodded peas to the bushel? A. Genrally there are 1025 lbs. of unpodded peas to the bushel. It is estimated there are 2-2 Vi lbs..

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Barbara Jean Brelsford, 1408 West Rivercrest, home economics; Jeffrey R. Longenbaugh, r 4, industrial management; Andrew David McGlashan, 12 Fairlane drive, agriculture; Marcia . Ann Nellans, 1011 Country Chib road, home economics; Elaine Ann Petro, North Detroit street, science; John H. Rhodes, r 1, agricultural engineering; Susan Jean Scearce, 1940 North Robb road, home economics; Charles Foster Steele, 216 South High street Super, major BS; Sandra J. Strand Van Lue, r 1, pharmacy; Brenda Sue Walton, r 4, humanities. In order to qualify for distinguished rating, a student must have a grade index of at least 5.5 out of a possible 6.0 and may have no grade below 4.0.

quart of unpodded peas and 5-10 qts,-bushel. Choco Mint Freeze I¥< cups crushed vanilla wafers (28), 4 T. melted butter, 1 quart peppermint ice cream, softened, 2 sq. (20z.) unsweetened chocolate, 3 well beaten egg yolks, IMt cups chopped pecans, 1 tsp. vanilla, 3 egg whites. Toss together crumbs and butter (reserve ¥4 cup). Press remaining crumbs into 9x9x2 pan. Spread with ice cream and freeze. Melt 4 cup butter and chocolate, gradually stir into egg yolks with sugar, nuts and vanilla, Cool thoroughly. Beat egg whites until stiff peaks form. Beat chocolate mixture till smooth, fold in egg white. Spread chocolate mixture over ice cream. Top with reserved crumbs and freeze. Makes 8 servings.

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