The Clinton chronicle. (Clinton, S.C.) 1901-current, August 08, 1968, Image 12
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12—THE CHRONICLE. Clinton. S. C.. Aufirust 8. 1968
News of Joanna
Dial 697-694!!
By MRS. W. J. HOGAN
Correspondent-Representative
Gloria and Sandra Longshore
returned on Saturday after enjoy
ing the week inKinardswithMrs.
Helen Longshore.
m
L
■ : BjlgNt
V •
GOLD BARS FOR CHANEY—Bob
by F. Chaney (left), formerly an
Staff Sergeant, was recently
in as an officer in the U S.
Chaney, who is assigned to
S. Army Medical l nit at fort
received a direct commission
Army
sworn
Arm v.
the L'.
Detnck,
as a Second Lieutenant in the Medi
cal Service Corps. Lieutenant Col.
Orlyn C. Oestereich (right). Adju
tant of the U. S. Army Medical Unit,
administered the oath as Col. Dan
Crozier, Commanding Officer of the
Medical Unit, looked on. After com
missioning, 2nd Lt. Chaney will at
tend an orientation course at Fort
Sam Houson. Texas. Lieutenant
Chaney is a veteran of 11 years in
the Army While at Fort Detrick he
served as a Medical Technologist in
the Bacteriology Division. Chaney
graduated from Union High School
in 1959 and earned a BA degree in
1966 at Oglethorpe College, Atlanta.
C haney is the son of Mrs. Louise A.
Young, Route 3, Clinton, and the
grandson of Mrs. J. M. Craig of Route
4. Union.— <U. S. Armv Photo)
Mr. and Mrs. W R. Linford
returned last Monday after
spending almost two weeks in
Nashville, Term., with Mr. and
Mrs. Lester Sweat and Gloria
and Mrs. and Mrs. Buddy Chit
wood and children. On Saturday,
they visited Mrs. Landford’s sis
ter. Mrs. Perry Lou Foster.who
is ill at her home in Woodruff.
Spending a few days touring
points of interest in Florida re
cently were Amber Evans of Jo
anna, Elaine Smith, Mr. and Mrs.
Glenn L. Stewart and Wayne of
Newberry.
Mr. and Mrs. Ansel Johnson,
Barbara and Hugh Roy visit
ed Mrs. Johnson’s mother, Mrs.
Nina GOrner, in Honea Path on
Saturday afternoon. Hugh Roy had
enjoyed several days last week in
Columbia with his brother Caro-
dine Johnson.
Mrs. Effie Cannon of Joanna
and Mr. and Mrs. JohnH. Fuller,
Barry and Robin attended the
Boyce reunion in Hartsvllle on
Sunday. Mrs. Cannon planned to
spend a few days in Camden with
Mr. and Mrs. Ted Davis.
Mr. and Mrs. Eugene Craven
spent the weekend in Mt. Plea
sant with Mr. and Mrs. H.C.
Elliott. Last weekend guests of
the Cravens were Mr. and Mrs.
Tommy Kitchens of Robins
A.F.B. in Geogia.
Enjoy Vegetables In Season
BY HELEN C. CAMP
Extensi >n Home Ec momist
What food grows in great varie
ty, ranks high in vitamins and
minerals, but is low in cost and
calories 0 Answer: The whole
family of vegetables, from A
(asparagus) to Z (zucchini). One-
half cup of most boiled vege
tables contains less than 50 cal
ories. A serving of starchy vege
tables like lima beans, peas,
corn, and plain, boiled potatoes
ranges from 50 to 100 calories.
Most dark-green and deep-
yellow vegetables excel as de
pendable and inexpensive sources
of vitamins A anc C. In fact,
unless your meals include sev
eral servings of carrots, sweet-
potatoes, spinach, broccoli, kale,
nr other greens each week, your
family may not get enough vita
min A.
The mature dry legumes -
dry peas, and the multiple mem
bers of the bean family, includ
ing navy, pinto, and soybeans -
pack the most protein of any
plant food and contribute B vita
mins.
And how drab our diets would
be without the color and crisp
ness of fresh-tossed salads, the
tang and texture of relishes, and
the distinctive flavors of '^ur
vegetable dishes.
Raw vegetables are becoming
increasingly popular as a low-
calorie between-meal snack.
Weight watchers do well to keep
a supply of celery sticks, carrot
sticks, radishes, or greenpepper
slices ready in the refrigerator
to eat when hunger strikes.
F resh vegetables are generally
highest in quality and lowest in
price when in season. In select
ing, look first for freshness.
Vegetables should be com
paratively dry; excessive mois
ture hastens decay.
Even under ideal storage con-
ditions - the right temperature
and humidity - most fresh vege
tables retain t p quality • nly for
a few days.
Green, leafy vegetables quickly
wilt and change flavor as water
evaporates from tissues. Other
vegetables - corn, beans, and
peas - lose sweetness within a
short time as sugar converts to
starch.
Most fresh green vegetables
keep well and stay crisp if put
in covered containers or plas
tic bags and stored in the re
frigerator. If you wash lettuce,
celery, and other leafy vegetables
before storing, drain thoroughly
because toe much moisture can
hasten decay.
Always sort vegetables before
storing. Discard or use at once
any bruised or soft vegetables;
do not store them with sound,
firm vegetables.
First remove bruised, wilted,
yellowed, or tough portions from
fresh vegetables. Trim sparingly
to avoid excessive loss of food
and nutrients. If root vegetables
and potatoes are pared before
cooking, make parings thin.
Dark-green outer leaves of
cabbage, lettuce, and other leafy-
green vegetables are high in nu
trients, so don’t discard them un
less they are wilted or tough.
Remove woody midribs from kale
leaves - there is little loss of
nutritive value and the kale tastes
better.
Wash vegetables thoroughly
before cooking. Use plenty of
water for leafy greens; lift vege
tables from water and let sand
and grit settle. Long soaking of
most vegetables is not desirable
because some nutrients dissolve
in the water.
To insure the best flavor,
color, texture, and food value in
vegetables, cook them only until
they are tender. Vegetables
cooked whole in skins retain most
nutritive value. To shorten cook
ing time, cut, slice, dice, or
coarsely shred vegetables. The
less water used in cooking vege
tables the more nitrients re
tained in the cooked vegetables.
For young, tender vegetables, 1/2
to 1 cup of water is usually
enough for six servings. Water
to cover is needed for some older
root vegetables that require
longer cooking. Spinach and other
greens need only the water cling
ing to their leaves from wash
ing if cooked over low heat in a
pan with a tight-fitting lid. To
matoes can be cooked in their
own juice.
Here are directions for boil
ing fresh vegetables: Bring salted
water to a boil (use 1/2 to 1 tea
spoon salt for six servings uf
vegetable). Add vegetable. Cover,
and quickly bring water back to
a boil. Reduce heat and cook gen
tly until vegetable is just tender.
Serve immediately; flavor and
nutritive value may be lost if
vegetables are allowed to stand.
Try these variations: Add a
pinch of herbs or a tablespoon
of minced onion, green pepper,
or chives before cooking fresh
vegetables. These add flavor,
without calories.
Season after cooking with a
flavorful fat - bacon drippings,
butter, or margarine - or with
salad oil to which a little lemon
juice, norseradish, or garlic has
been added.
Spriume lemon juice or herb
vinegar on boiled vegetables for
a pleasantly tart touch.
Mash vegetables, beat in a little
hot milk, add butter or mar
garine, and season with salt and
pepper.
Serve with a tasty sauce.
Shari Crouch, daughter of Mr.
and Mrs. Wayne Crouch of Wood
ruff eny'yed the week here with
her grandparents, Mr. and Mrs.
Woodrow Crouch. They carried
her home on Sunday and re
mained for a visit.
Last Saturday afternoon guests
of Mr. and Mrs. Bill Murrah were
Rev. and Mrs. Tommy Brown of
Batesburg. Recently theMurrahs
and their daughter, Bobbie Jean
were supper guests of Mr. and
Mrs. Buddy Murrah in Simp-
sonville.
Mrs. L. D. Edmonds enjoyed
a week recently in Aiken with her
daughter, Mrs. B. H. Johnson.
Mrs. Mildred Cause enjoyed
the weekend in Buffalo with her
parents, Mr. and Mrs. Cleve
Allen.
Mr. and Mrs. W. J. Hogan,
Jeff and Gene, Mr. and Mrs. Roy
Boyce, Mr. and Mrs. J. E. Boyce,
Mr. and Mrs. Rafe Boyce, Dal
ton and Beth, Mrs. Cora Lee
Boyce, Oneal Boyce, Grace Ship-
man, Mrs. Ella Lowery and
Karen, Mr. and Mrs. David Dixon
and family, Mr. and Mrs. Jim
Furr and Martha were among
those who attended the Boyce
reunion atSconoco LakeviewClub
in Hartsville Sunday.
RECEIVES DISCHARGE
Sp-4 James Ronald Whitlock
arrived home onTuesdayevening
after receiving his discharge
from the U.S. Army. He was in
service for three years spending
the past 31 months in Germany.
He is the son of Mrs. Victoria
W. Reid of 210 Hampton.
ATTEND CAMP
Misses Karen Lowery and Julie
Prater spent last week at the
Methodist Camping grounds in
Cleveland.
Friends will be interested to
know T. G. Murphy was admitted
to Self Memorial Hospital in
Greenwood on Saturday.
Mike Holcombe, infant son of
Mr. and Mrs. Tommy Holcombe
was admitted to Bailey Memor
ial on Friday.
W.O.C. MEETS
On Monday, Aug. 12 at 7:30
p.m. the women of the 1st Pres
byterian Church will hold their
regular monthly meeting at the
home of Mrs. James Dominick.
Food Shopping Guide
BY ANN LE McPHAIL
Clem son Extension
Consumer Editor
GOOD FOOD BUYS
Vegetables - Field Peas, Green
Beans, Squash, Onions, Red
Potatoes, Corn, Cabbage,
Celery, Radishes, Salad
Greens
Fruits - Apples,Bananas,Straw
berries, Peaches, Melons,
Pineapples, Canned Specials,
Juice
Beef - Chuck, Ground, Store
Specials
Pork - Hams, Loins, Picnics,
Steaks
Poultry - Fryers, Hens, Turkey
Products
Other - Eggs, Liver, Fish and
Seafood, Luncheon Meats, Pea
nut Products, Dairy Foods
Take advantage of this month’s
plentiful meat supply and make
meal-time part of the summer
fun. The seasonally liberal sup
plies of beef are a reason for
urging the outdoor chef in the
family to take over his annual
gourmet duties. When you bring
home the excellent broiling beef
that will be available this month,
it will be hard to keep the male
cooks from showing off.
If you’re planning a barbecue,
beef, pork, poultry and fish offer
good ideas for outdoor eating.
Supplies of high grade beef are
still good. You’ll want the more
tender cuts for the cookout un
less you have time to prepare
the cut by tenderiting and
marinating and using long slow
moist cooking. Ground beef is
always good. For the rotisserie
or for kabobs, select chuck, rib
and rump roasts.
Pork is expected to be fairly
liberal.
BIRTHDAYS,
ANNIVERSARIES
Happy birthday today, Aug. 8,
to Tommy Holley, Toni Osborne,
Doug Clark and Frances Hays.
The 9th brings a birthday to
Jack Bridges, Rhett Abrams, and
Carson Nabors.
On the 10th Joy Abrams and
John Rice will celebrate birth
days.
Happy birthday on August 11
to Dot Wise, Suzanna E. Motes,
P.W. Manley, Bill Willingham and
T.C. Holcombe.
Mr. and Mrs. J. B. Killian will
observe a wedding anniversary on
August 12.
Many happy returns of the day
on August 13 to Carodine J ohnson,
Mac Williams, Donald Brown, Joe
Wise and Jeff Hogan.
On the Mth Linda Lollis and
Russell Abrams will observe a
birthday.
r%*m
By JINNY
Foster In Vietnam
Hospital Corpsman Third
Class Stanley P. Foster, USN.
son of Mr. Paul E. Foster of
306 Bailey St., Clinton, is serv
ing with Force Logistic Support
Group Alpha, a unit of the Marine
Force Logistic Command, based
at Phu Bai, South Vietnam.
As a member of the unit, he
helps provide combat supplies,
ammunition, food and transpor
tation to U.S. and Allied forces
operating in the northern I Corps
area of South Vietnam.
Foster Aboard
Seaman Apprentice Gerald R.
Foster, USN, son ofMr.andMrs.
Paul Foster of 306 Bailey St.,
and husband of the former Miss
Vera Hedspath of Florence SL,
Clinton, is serving aboard the
amphibious assault carrier USS
Princeton (LPH-5) off the coast
of South Vietnam.
As a crewmember of the ship,
he is helping to provide medical
aid to wounded Marines.
The assault carrier is pro
viding amphibious support to the
Third Marine Amphibious Force
stationed in South Vietnam and
is one of 190 ships that make
up the world’s largest naval fight
ing force - the U.S. Seventh Fleet.
Bell St. Bond
Practice Begins
Band practice will begin at
Bell Street High School Monday,
August 12, at 5:00 p.m.
All prospective members are
ask to be present and on time.
Jackson Attends
Reserve Training
Captain Herman E. Jackson,
assistant football coach at Pres
byterian College, has been called
to active duty with his Army
Reserve unit for two weeks of
training at Middle Tennessee
State University in Murfrees
boro, Tennessee.
Captain Jackson, a member of
the 360th Civil Affairs head
quarters, is participating in a
detailed study of land areas be
tween the Black Sea and the Cas
pian Sea This training is part
of a continuing program designed
to acquaint civil affairs units with
a particular area of the world
in which it may be called to serve.
Captain Jackson will complete
his annual training and return
home on August 10th.
Roof sections on a steel mill
building were recently installed
by helicopter. In setting them in
place the helicopter made some
200 round trips in nine hours,
saving the contractors nearly a
week’s work.
Ny Neighbors
frTw _
Ch«BtU«
What is that to you? Fol
low me!—(John 21:22).
Now is the time to take our
stand for the truth. Stand with
the truth principles we are
learning. Let’s not submit to
gossip, nor negative, ugly crit
ical things said about us. Do
not identify ourselves with
weak, sympathetic thoughts
about anyone’s problems. Stand
by the truth—and this shall
make us free.
Calvary
Baptist Church
Corner of Sloan and Jefferson St.
An Agency of Christ
and His Extended Arms
J. W. Spillert,
Pastor
1. A Church Where The Gospel Is Preached
2. A Church With A Graded Sunday School
3. A Church With. A Progressive Training
Program
.4 A Church With An Active Woman’s
Missionary Union
5. A Church With An Enthusiastic
Brotherhood
6. A Church With Graded Choirs
7. A Church With A Program For Both The
Youth and Adults
8. A Church With Nursery Facilities To Care
For The Children
While The Mothers Enjoy The Activities
Of The Church
9. A Church With A Week-Day Kinder-
fjr&rtGIl
10. A Church Where The White Chapel
Handbell Choir Renders Music Each
Sunday Night
11. A Church With A Cordial Invitation And
Welcome To All
12. A Church You Can’t Forget
Sunday School 10:00 A. M.
Keith McGee, Supt
Preaching 11:00 A. M.
Baptist Training Union 6:30 P. M.
Miss Ann Meadors, Dir.
Preaching 7:30 P. M.
Mid-Week Worship Wednesday __ 7:30 P. M.
W. M. U. Meeting Tuesday after
1st Sunday 7:30 P. M.
Mrs. R. E. Cheek, Pres.
Church Choir Practice £ T- "Z * a
Each Wednesday 8:30 P. M.
Mrs. Joe Land, Dir.
Brotherhood Meeting Monday
after 4th Sunday 7 :30 P. M.
Cecil Wooten, Pres.
Kindergarten Monday-Friday 8:30-11:30 A.M.
Mrs. Vernon Trammell, Dir.
IF YOU ARE LOOKING FOR A CHURCH
HOME “Come thou with us and we will do thee
good”.
LEONARD-MARLER INSURANCE AGENCY
Phone 833-1121
200 N. Broad
Consult Us For
All Your
Insurance Needs
• Lit,
• Accident
• Health
• Hospital
THOUGHT FOR THE WEEK:
• Homeownei
• Auto
• Business
M
The Lord who made heaven and earth surely will help me.
Is This Your Favorite?
Let’s talk ab mt cleansing the skin this week. A question I
hear frequently is. “I have dry/oily skin, should I use soap
on my face?” . . . Unless informed by a professional, I find
that most women can use
a good mild soap followed
y an application of lubri
cant for the dry skin or
pat on an astringent for
the oily skin. A nice as
tringent can be made from
a piece of cotton soaked in
water and squeezed out
and then dipped in a few
drops of fresh lemon juice.
It tones the skin and smells
nice too . . .
If you have not discov
ered for yourself yet, the
excellency of the products
used here at our salon,
why not drop by and let us
show you all the name
brands we carry, including
one of the very best names
in beauty, “Realistic Prod
ucts” ... we would never
consider less than the best
here at . . .
CHEF'S SALAD
Fresh Crisp Lettuce
Tomato Quarters
Slices Bo lieu Egg
Crisp Bell Pepper
Crunchy Red Radishes
Fresh Spring Onions
Topped off with Sliced
Wedges of Tangy Cheese
White Turkey Breast
Virginia Ham
SHRIMP SALAD
Fresh Garden Lettuce
Slices Boiled Egg
Crisp Bell Pepper
Tomato Quarters
Fresh Spring Onions
Crunchy Red Radishes
Topped off with Peeled
and Deveined Shrimp
and Our Own Tangy
Sauce
1.95
Jinny's Beauty Nook
S. Poplar SL — Lydia Mill
CUatoa, S. C. — S33-144I
BEL-AIR STEAK HOUSE
BY-PASS 76 LAURENS, S. C.
— Possassion and Consumption Parmit 189 —