The Mail-Journal, Volume 21, Number 4, Milford, Kosciusko County, 8 February 1984 — Page 6

THE MAIL-JOURNAL — Wed., February 8,1984

Community Corner

Harts involved in folk art

By VICKI LEMBERG Guest Feature Writer If you were to visit the Hart family, you would see a delightful display of various folk art they have constructed. Shelly Hart’s husband Harry, and their 13-year-old son Jason, cut wood into different shapes and then Shelly hand painted them using stencils. Examples of these are weathervanes, ducks, geese, checkerboards and quiltstands. Art seems to run in their Shelly’s brother and his wife make decorative duck decoys out of wood. Her mother, Jean Miller, is a local artist. SADD program for Kiwonions Mark Walker, a member of the senior class and president of the student body at Wawasee High School, explained the Students Against Drunk Driving (SADD) program for Kiwanis Club of Lakeland. North Webstar, on Monday morning, Jan. 30. Mark is the son of Mrs. and Mrs. Stuart Walker, Syracuse, and his father is past president of the Kiwanis. Mark emphasized that on the average one out of ten on the road is a drinking or drunk driver. Teenagers are beginning to see that their number one health problem today is injury or loss of life caused by a driver’s use of alcohol. The students are beginning to work together through service clubs, community groups, the media and their parents to get public support. He explained. The SADD program has four objectives: to help eliminate the' drunk driver and save lives; to educated and alert students to the dangers of drunk driving; to promote community awareness of the problem; to develop peer counseling programs to help students with concerns about alcohol. Mark also pointed out that a part of the SADD program is the “Contract, for Life” between teenager and parent. In this contract the teenager pledges to call his parents for advice or transportation in case of too much drinking where driving would be involved and parent agrees to provide safe transportation home and parent also agrees to seek the same for himself in a similar situation PICKWICK"! THKATRB Isvucvst I Show Times Fri. & Sot 7 & 9 Sun. 54 7- Mon Thurs 7 NOW SNOWING MSMT DOUBU FEATURE "MICKY MOUSE" rated & "TNI RESCUERS” G STARTS FRIDAY "CHRISTINE" RATED R

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Folk art goes back to early colonial times in America. Art was used as a broad term then, referring to skilled accomplishment in any field of endeavor. Butchers, barbers, millers, bakers, etc., were all considered artists. The average person was usually a “jack-of-all-trades.” Paul Revere was an artist of sorts, as well as a silversmith, a courier, and a man of other varied affairs. People regarded painting no more than any other useful trade. Also termed primitive or naive, folk art practitioners included professionals and amateurs, schoolgirls and decorators alike, who rarely receive any academic training in the arts. Their creations were commonly useful objects as ship’s figureheads, weathervanes and tavern signs. Housepainters painted interior walls with simuiations of exotic wood and stenciled patterns on plain wall surfaces. Murals were also painted. When cities became centers for well-trained professionals, folk artists largely took to the countryside, seeking business in isolated communities and theLdapting their talfents to their customers needs and pocketbooks. Besides stenciling wood objects, Shelly Hart also stencil paints walls and ceilings in the early colonial style. Hand painting was used as a form of decoration in place of carpet and wallpaper. Floor cloths are another form of this, consisting of a heavy weight canvas stenciled with various patterns. Shelly says these can be made the size of a throw rug or large enough to cover a whole room. They are very washable due to the many layers of varnish applied to them. Cloth cannot escape Shelly’s stencils either. She paints and blends designs on sweat suits and T-shirts. She never repeats the same design exactly, making each one an original. Different types of paints are used depending on the object to be painted. The stencils she uses are store bought, but she has made a few herself. Stencil brushes are used to apply the paint, although sponges can do the same thing. Shelly says the method you use is more important than the brush. Drawing and measuring are necessary to lay out the patterns and she says that color coordination is of the utmost importance. If she should accidentally spill her paint on her project, she has UTS rep explains deregulation to Milford seniors Dawn Brimer, public relations clerk for United Telephone, will present a program to the Senior Citizens of Milford at the monthly meeting this Sunday. Feb. 12, at 2 p.m. in the Milford Community Building. The telephone representative has been with the company since 1981 and will address the group on, “Deregulation; The Challenge for the Future” after a dinner gathering at 1 p.m. All senior citizens are encouraged to attend.

the advantage of being able to paint over it. Shelly’s husband is retired from the Navy, so she has traveled somewhat before they returned to her hometown of Syracuse to live. About 20 years ago, when she lived in the east, she began her interest in folk art. Her first venture into her own shop was when she lived in Hawaii for'four years. She gathered puka shells on the beach and strung these thru their natural holes into necklaces. She made another type of necklace there out of a big, brown nut called kukui. She sold these and also handcrafted and consignment articles. Cross-country skiing, antiques, and going to flea markets are a few of her favorite things. In the future she would like to do more wall and ceiling stenciling. She says that she delights in her art so much that it is hard to thing of it as work.

FOOD /Wk & t’W NUTRITION By Jill McKowen /

Mixes fulfill cooking needs

By JILL MCKOWEN Extension Agent, Home Ec A quick lode at your cupboard shelves will tell you that mixes are an essential part of today’s cooking. With our busy life styles, the use of time-saving convenience foods and mixes have become the popular choice for many of our cooking needs. The time consuming part of . cooking is assembling supplies and equipment and measuring ingredients. By making your own mixes, you can save about threefourths the time you spend preparing food items. The sifting and measuring of the dry ingredients and the blending of the fat can be done at one time, for many recipes.. By comparison, commercial mixes are costly and are often laced with preservatives. Their prices reflect rises in labor and

ACROSS 1 More unusual 6 Precious stone 10 Hat or house 11 Make a speech 12 Western state capital: 2wds. 14 ...hockey 15 Stuff 16 Gridiron man 17 Tennis.... 19 Keyed up 21 Highpoint 23 Scale note 24 lazuli 27 Sticky lump 31 Fast friend 32 ...Angeles 34 Miss Gabor 35 Western route: 2wds. 38 Plumed heron 39 French river 40 Carry 41 Entrances (Answers on page 19)

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LECTURE FOR NURSING STUDENTS - During a recent lecture for nursing students from Grace College, Bonnie Rosdil. R.N., intensive care unit head nurse and Ronald Phillips, director of Kosciusko Community Hospital’s cardio-pulmonary department, explained the uses of the Bennett MX 2+2 Volume Ventilator. The lecture, conducted by Rosdill and Phillips, covered classification of ventilators, suctioning techniques, tracheostomy care and skilled nursing care for the ventilator patient, as well as showing the $13,000 volume ventilator purchased by the hospital last year.

packaging costs. By providing the labor and packaging yourself, you can save those extra dollars. Save even more by taking advantage of specials on staple items such as flour, sugar and shortening. The cost is clearly less for those mixtures you combine in your own kitchen. You know without doubt ingredients you combine are fresh, of high quality and free from most preservatives. When preparing your own mixes, you will want to choose the best ingredients you can get. The finished product is only as good as the ingredients you put into it. Always use fresh, highquality products. You will notice the fresh flavor of foods prepared with your own mixes. 9 Mixes can be used for a variety of different recipes. They come basically in three types: 1. Dry mixes contain only dry

• DOWN 1 Turpentine distillant 2 Swiftly 3 Rent again 4 Sooner than 5 Sloping passage * 6 1r0n... 7 Book parts 8 Make up for 9 What banks do 11 Command 13 Cereal grain 18 Have a lunch 20 Bird’s beak 22 Guide 24 Musical work 25 On the beam 26 “Dombeyand...” 28 common multiple 29 Sheeplike 30 Big bundles 31 Omar or Poe 33 Antlered animal 36 ... whiz 37 Narrow inlet

ingredients and keep six to eight months. 2. Semi-dry mixes contain vegetable shortening, butter or margarine in addition to dry ingredients. These generally stay fresh for 10 to 12 weeks. 3. Freezer-refrigerator mixes are moist and require cold storage in appropriate containers. Freezer mixes must be put in containers allowing at least a one-half inch headspace. These mixes keep for about three months. Mixes can be stored in a single large container with a tightfitting lid or in individual recipe size containers. As you plan your menus, decide how you will store your mixes. You will save time and effort when making a snack cake if the mix is pre-measured and packaged in individual containers. Mixes that are made of all dry ingredients have a tendency to settle with heavier ingredients on the bottom. Mixes stored in large containers must be stirred before using. It is important to store pantry mixes in a cool, dry and dark place. Heat, moisture and light destroy freshness. You must use airtight containers. As you prepare a variety of mixes, it becomes imperative that you know which ones are which. Label each container with the names of the mix and the date by which it should be used. Use the mix within the time specified in the recipe for maximum nutrition and flavor. We hope you find these suggestions helpful and can put them to use in your home. The more you practice meal planning techniques, the easier it becomes and the more liberated you become from your kitchen. Good luck and good planning. For more information concerning homemade mixes, come to the program, “Back to Basics,” on Wednesday, Feb. 8, at 7 p.m. in the basement meeting room of the Justice Building, Warsaw. This program is open to the public. Contact the Extension Office for further details at 267-4444, ext. 219. Aviation Club sets Cash Party, Fly-In The Nappanee Aviation Club members met Jan. 12 at the Nappanee Airport to discuss activities for 1984. President Jack Keener presided over the' meeting which was highlited by plans for the club’s annual Cash Party and Fly-In. Plans are underway to hold the Cash Party on March 30 at the American Legion in Nappanee under the direction of Shawn Yoder and Russ McDonald; while July 8 has been selected for the Fly-In which will be organized by Sam Cormany. Following the business meeting, members viewed three films: You and Your Transponder; One Eye on the Instruments; and Wind is Right. The next meeting is planned at the Nappanee Airport for Feb. 9 at 7:30 p.m. Anyone with an interest in aviation is welcome to attend.

By MARY L.JURSS The Milford Public Library has been a busy place this winter. We have three adult programs running'at the same time with our children’s story hour. Our next adult program will be held on Saturday, Feb.-17, 12:30 p.m. to 1:30 p.m. Jill McKowen, Home Economist of the County Extension will share her views on “Children’s Nutrition.”

Meals for older Americans

Meals for Older Americans are served each day at the following locations: The American Legion, SR 13 Syracuse; the Pierceton Community Building; Mentone Community Room in the fire station; and the Retired Tigers Center, 320 W. Main, Warsaw. Meals for Older Americans is for persons 60 years or older and is a chance to meet new friends and enjoy hot, nutritional meals. The sites are opened several hours each day including noon for programs. Meals for Older Americans is not associated with welfare but is for the promotion for better health for the older population. Donations are accepted for the meals. The site directors request all persons planning on attending the/ meals to make reservations by>l p.m. the day prior to attending. Phone 457-2631 for Syracuse transportation and reservations. February 9-15 1 THURSDAY — Assorted juice, sweet and sour chicken, fluffy rice, green beans almondine, stone ground wheat bread with margarine, oragnge, milk, tea and coffee FRIDAY — Tomato juice, beef stew with potatoes, carrots, onions and celery, rosy applesauce, snowflake roll with margarine, gingerbread with whipped topping, milk, tea and coffee MONDAY — Grapefruit juice, tuna and noodle casserole with cheese topping; three bean salad, golden flaky roll with margarine, Soup labels topic for Primary Moms The Primary Mother’s Club of Syracuse met Monday, Feb. 6, in the home of Diane Grothaus and discussed the saving of Campbell soup labels for Syracuse Elementary and Junior High schools. Betty Lotter led the discussion which included the possibilities of putting containers in various stores for others to participate and drop off labels at their convenience. Lou Firestone, president, conducted a brief business meeting at which time the procedure for election of officers was discussed. Several members received Valentine gifts from their secret sisters. Secret sisters is where names are drawn at Christmas and through-out the year small gifts are exchanged at holidays, birthdays, etc. Secret sisters are revealed the following Christmas. Secretary Liz White read the minutes following the opening prayer. Refreshments were served to the 14 members present. The next meeting will be Monday, Feb. 20, inthehomeofSlyviaGargett.

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Green Thumb offers opportunities to seniors

The Green Thumb program is an employment and training program for men and women age 55 and over to carry out community betterment and conservation programs, strengthen existing community projects and provide special outreach services to help the aged, shutins and handicapped. The Green Thumb program is funded under title V of the Older Americans Act. A Green Thumb representative will be at Cardinal Center, 504 N.

pineapple ring, milk, tea and coffee TUESDAY— Tomato juice, pepper steak, au jus, peas and carrots, rye bread with margarine, Valentine birthday cake, milk, tea and coffee WEDNESDAY — Orange juice, ham and navy beans, Waldorf salad, corn bread, banana pudding, milk, tea and coffee

MARY ANN DRIVE-IN / j & AMERICAN FOOD Call Syracuse 457-4322 „ EAT IN OR CARRY OUT S WAWASEE VILLAGE SR 13$ SYRACUSE

Bay Drive, Warsaw, Thursday, Feb. 15 from 9:30 a.m. to 2 p.m. for those interested in employment under the program. Proof of age and all household income are necessary at this time. To qualify for Green Thumb employment, a person must be 55 years of age or older, pass a medical examination, and have an annual family income at or below 125 percent of the federal poverty level guidelines. Green Thumb now provides over 17,000 jobs for older low income men and women in 45 states, Puerto Rico and the District of Columbia. These Green Thumb employees work on a wide variety of essential worthwhile facilities and services that local sponsors otherwise could not afford. Further information may be obtained by writing the Indiana Green Thumb, PO Box 687, Seymour, Ind., 47274. Child growth Researchers at the University of California, San Francisco, report in a new study that human growth hormone therapy can increase height in some normal children of very short stature.