The Clinton chronicle. (Clinton, S.C.) 1901-current, August 14, 1969, Image 19
THE CHRONICLE, Clinton, S. C., August 14, 1969—3-0
A Food Plan For Emergencies
In recent years we have heard
much about emergency food plans
for use after a manmade disaster.
To be prepared for a nuclear at
tack is a wise step to take. But
should we not also have a food
plan for other emergencies? Be
ing prepared for natural disas-
How Can I?
BY ANNE ASHLEY
ters including floods, winter’s
ice, and hurricanes is something
every family should consider.
Emergency food preparedness
need not be expensive or bur
densome for you. The supply can
be made up of family-preferred
foods normally used in daily
menus. Once the reserve food
supply is stored, it may, and
should, be used occasionally for
regular family meals.
As you use food items, replace
them with fresh supplies. Why
not plan for a mock emergency
eating period -- a day or two at
the time. This can be an enjoy
able and educational family pro
ject.
After any emergency you may
have difficulty obtaining both food
and water from regular sources.
Services -- such as gas, elec
tricity, and water -- may be dis
rupted. For use after a nuclear
attack, a 2-week storage supply
of water and food is advisable
For natural disasters a supply
for shorter periods may be suf
ficient.
The food supply should, as far
as possible, follow the family’s
regular food habits. During
periods of stress, food and eat
ing take on added importance.
While energy and satisfaction of
hunger are the first requirement,
the diet should be well balanced
in proteins, carbohydrates, fats,
vitamins, and minerals.
Here is a simple guide for
emergency meal planning:
Milk - to drink at every meal
for children; at least once a day
for adults; additional milk in
cooking.
Protein - rich foods - lean
meat, poultry, fish, eggs, cheese,
dry beans and peas, or peanut
butter at two meals if possible.
Vegetables and fruit
servings a day.
four
Bread and butter or margarine
-- at every meal.
Cereal - at one or more meals
a day -- at every meal.
Cereal -- at one or more meals
a day -- include rice, oatmeal,
cornmeal, spaghetti, foiled
wheat.
Sweets and fats other than but
ter -- in moderation, as needed
in cooking and to improve flavor
of food.
Water - for drinking and for
reconstituting foods such as dry
milk.
The amount of water to be
stored will depend to some ex
tent on the type of foods stored.
A minimum of a quart of water
per day per person is needed.
If you use dried milk and de
hydrated foods, you will need
larger amounts of water. Some of
the need for liquids can be met
by storing large quantities of
fruit juices and soft drinks.
Be sure to plan for family
members with special dietary
needs. These include infants,
small children, diabetics, preg
nant women, and possibly older
adults.
For further information about
emergency food plans write
County Extension Home Econo
mist, 219 Laurens Street, Lau
rens or call the County Exten
sion Office in Laurens at 984-
3021 for the bulletin “Family Food
for an Emergency.”
Q. If nylon or any other such
synthetic fabric has been ironed
at a too-high temperature, and
some of it has melted onto the
sole plate of my iron, what can I
do?
A. You can remove this re
sidue from the bottom of your
iron with a paste of glycerin and
scouring powder. Apply the paste
at its highest temperature, then
remove with a soft damp cloth -
being careful, of course, not to
burn yourself!
Q. How can I protect the backs
of mirrors from scratches?
A. By covering the mirror
backs with a coat of clear shel
lac. Another reminder: Sunlight
causes mirrors to become cloudy
- so hang them away from any
direct rays of the sun.
Q. What can I do about water
stains on my hardwood floors?
A. Rub these spots with a cloth
dampened in turpentine or min
eral spirits, using a circular mo
tion with rubbing. Dry with a
clean cloth.
Q. What is a quick lint-remo
val method for dark clothing?
A. Use a strip of cellophane
tape, wound around your hand,
sticky side out, and rub this over
your dark clothing. It will catch
up the lint, and is a good groom
ing idea when you are about to
go out.
Q. Is there anything I can do
about a vacuum-bottle cork
which, because of much use, has
become too small for the opening
in the bottle?
A. By boiling these corks in a
covered pan, they will not only
expand back to original size, but
will also be nicely sterilized.
Q. How can I improvise a
dustpan when the real thing is
not at hand?
A. Just wet a double piece of
newspaper onjon^-gdge ? agcVyour
swe^mksn&h ^e easfry-sfcooped
onto this.
Q. How can I produce a quick
adhesive for postage stamps or
envelopes that have lost their
mucilage?
A. A drop or two of raw egg
white or some evaporated milk
will serve nicely.
Piedmont Tec
Offers Series
Of Night Courses
GREENWOOD - Registration
has been opened at Piedmont
Technical Education Center here
for an entirely new series of night
courses representing a new ap
proach to meeting multi-county
employment needs, according to
Director Lex D. Walters.
“We have a high ratio of work
ers in full-time employment
whose payroll value would be en
hanced substantially by mod
ernized or additional skills,"
Walters said. “In this program,
they can remain on their jobs
during the day and work at Pied
mont TEC several hours each
night toward occupational ad
vancement.*
In each case, the courses deal
with the basics in the most ad
vanced application. The courses
are welding, machine shop, auto
motive mechanics, electrical in
staller, bookkeeping, air condi
tioning and technical secretary.
Classes in all courses meet
between 6:30 and 10:30p.m., Mon
days through Thursdays, for a
total of about 15 hours each week.
Except for welding, which costs
$40, each course costs $30, ex
clusive of textbooks and supplies.
Students finishing the year-long
courses receive certificates.
W-D SELECT PRICISION CUT SLICED SKINLESS
BEEF LIVER 59'
SWIFT'S PREMIUM
SLICED
W-D BRAND U. S. CHOICE
CHUCK Steak 69<
W-D BRAND U. S. CHOICE BONELESS
CHUCK Roast 89'
W-D BRAND U. S. CHOICE STEAKS
SIRLOIN TIP .‘I
29
W-D BRAND U. S. CHOICE BONELESS
Shoulder Roast - 89'
W-D BRAND U. S. CHOICE ROUND TIP
South Carolina (iradn "A" Palmetto Farm
EGGS 2 doz. 89c
CAROLINA PRIDE
SLICED BOLOGNA ^
W-D Eoch Slic* Wro«»d) SLICED AMERICAN
CHEESE SPREAD
PALMETTO FARM
Pkg.
1-Lb.
SANDWICH SPREAD... c« 59*
PALMETTO FARM
POTATO SALAD
39*
DIXIE-THRIFTY SANDWICH
BREAD
PURE VEGETABLE
BLUE
RIBBON
MARGARINE
(l-LB. FAMILY LOAF 15c)
LIMIT 3
PLEASE.
l-LB.
PKG.
-
I
JUMBO ROLL ARROW
TOWELS
Limit 5 with $5.00 or more order.
DIXIE CRYSTALS, DOMINO or THRIFTY-MAID
SUGAR... 5»>•'»»39c
. . . Limit: One With A $5.00 or More Order
ASTOR PURE VEGETABLE . . Lima I with o 5S 00 order
SHORTENING..3 39
ASSORTED FLAVORS CANNED
CHEK DRINKS...12^1.
Jumbo
ROLLS
PEPSODENT ADULT MEDIUM or HARD (SAVE 30c)
TOOTH BRUSHES 39
COMPLETE YOUR
THERMO
TEMP
Insulated Thermo-Ware
NOW
ARGO
SUGAR PEAS 8 1.
THRIFTY MAID GOLDEN WHOLE KERNEL OR
CREAM CORK 6 N c J 03 1.
THRIFTY MAID CUT
GREER BEANS 4 N c ^ 1.
THRIFTY MAID
APPLESAUCE 5 N co 303$ 1
FREEZER QUEEN BUYS
• MEAT LOAF
• TURKEY & GRAVY
• SALISBURY STEAK
• SLICED BEEF & GRAVY
• MACARONI & CHEESE
VINE
RIPENED
Honeydews
JUMBO! A ■
FANCY GOLDEN BANTAM
Fresh Corn.... 7 49
CRISP
Pascal Celery 2» 29
LUSCIOUS WESTERN "
100
w
Screen stamps
WITH THIS COUPON AND PURCHASt Of 't
$10.00 or More Order
FREE AT YOUR Clinton
WINN-DIXIE STORES
VOID AFTER LIMIT ONE COUPON
Aug. 16, 1969 ADULT CUSTOMER
Cantaloupes... 3 -79
FRESH FROZEN SLICED
STRAWBERRIES 3 ^ 79*
ASTOR
ORANGE JUICE 3^T
GREEN STAMPS
6-oi. Nescafe
INSTANT COFFEE
Void After Aug. 16
«' ..‘T.TiiTirL..
GREEN STAMPS
w*»> ceww —• fve<MM m
f6Vi-or. Noxzemo Instant
iRegulor. Menthol and Lime
SHAVE CREAM
Void After Aug. 16
omm eamM
itt GtEIN STAMPS
WITH Mewv-*>a cewafN rver-AM w
50-ct Size
ANACIN TABLETS
Void After Aug. 16
a* GREEN STAMPS =
7<t. Personno
INJECTOR BLADES
Void After Aug. 16
i* GREEN STAMPS
mm mrnmmm nmmu mmmm m
32-of. Sire Hood
PINK DETERGENT
Void After Aug. 14
nmmn
You Utter believe hr-Orfy
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