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Newspaper
Chanute Tribune
Location
Chanute, Kansas, United States of America
Date
Jan 07, 1965
Page
3
Betty Williams offers practical kitchen guidance from stock to soup varieties. Recipes include a traditional beef stock with vegetables, French onion soup, and a South American Puchero, plus tips for using canned soups creatively and easy meat sauces. Also notes on fresh produce, new butter, and meat counters with varied cold cuts and cheaper options.
The WSCS of the First Methodist Church met in the Fellowship hall with devotions by Mrs. C. L. Fisher and a lesson by Mrs. Wilbur Thompson. Lena Bedenbender was a guest. A Spanish Americans mission study will be held at 7 p.m. Sunday with EUB Church and Big Creek Chapel joining. The February meetings shift to the first Wednesday due to Bloodmobile, with Deborah circle hosting a dessert after a snow scene tea.
A brisk promotional blurb describes a woman who always looks immaculate for gala evenings by using regular dry cleaning. It promises prompt service and quality work, urging readers to call for service.
Doris Ann Reiter of Colony and Gilbert Arland Fugitt of Humboldt exchanged vows at the Colony Community Church in a 2:30 Sunday ceremony officiated by Rev. Ervin Neuenswander. The reception followed in the church parlor and the couple will reside on Route 2 in Humboldt after a short wedding trip.
The Christian Women’s Fellowship held Wednesday group meetings to study New Flags from colony to nation with multiple hosts. Group 4 met at 901 N. Santa Fe hosted by Mrs. C. N. Neff with eight members, led by Mrs. A. B. Olson and Mrs. A. B. Johnson. Group 6 gathered 15 guests at 921 W. 9th hosted by Mrs. Kenneth Alger, lesson by Mrs. Roy Adams and devotions by Mrs. Carlos Fletcher. Group 1 refreshments served by Mrs. Ernest Stemple. Group 3 business led by Mrs. Wayne Ellis with lesson by Mrs. John Bowes and devotions by Mrs. V. C. Steele. Group 2 met at 220 N. Grant with 14 members. lessons by Mrs. M. M. Wise and devotions by Jack Sparks assisted by several others.
Zion Lutheran Ladies Circle gathered Wednesday afternoon at the church with 12 members present. Mrs. Galen Thorsell led the lesson on The Church and State. The group sorted Sunday school materials for hospitalized handicapped children in Winfield. Hostesses were Mrs. Art Oehlert and Mrs. Thorsell.
Community events listed with times and locations include Four Square HD Unit at Mars hosted by B W Maxwell. Rainbow HD Unit with Mrs James Gordon at 22 S Grant. Hobby event for Mrs Arthur Overson 609 W Rain Lincoln PTA. Boy Group and Devoted Mothers Club meetings. TOPS Determinettes lunch. LA of B of LF and E luncheon at Carpenters Hall. Miriam Circle IOOF hall. Senior Citizens covered dish luncheon with ride info. Wilson Class at First Methodist. Bridge at Country Club. Larve Others Club with Mrs Eric Anderson 216 S Highland.
When preparing to baste broiled chicken mix salad oil and lemon juice with a touch of poultry seasoning. The seasoning enhances flavor during the basted cooking step.
Mrs M Dubois Christian Ministries chairman for the Diocese of Kansas spoke to Women of Grace Episcopal Church in Sawyer Hall. She highlighted youth work church vocations laity ministry and theological education stressing each person’s role. Mrs Claire Christie to complete the president’s term after Mrs Jack Bendler’s resignation. The annual parish meeting follows the January 17 10 o’clock service with a dinner served by the women.
Future Homemakers of America members gathered at the high school on Wednesday afternoon with Mary Neely presiding. Connie Hottenstein reported on the Christmas needy family event and Karen Bidding presented the financial report. Lynette Davis directed the program Boy Versus Girl and Girl Versus Boy.
Tomlinson of Colony and Kenneth E. Bartlett of Humboldt united in marriage at First Methodist Church Colony on December 31 at 7 p.m. Rev. Gene Damewood officiated. Attendants were Alvis Churchill and wife. A reception followed at the bride’s home. A brief wedding trip to the Ozarks precedes their Humboldt area home.
Instructions describe adding raisins or currants to rich biscuit dough, rolling out and cutting into squares, then dividing each square into triangles. The triangles are brushed with cream, sprinkled with sugar, and baked in a hot oven, yielding a triangular scone.
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