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Newspaper
Ottawa Herald
Location
Ottawa, Kansas, United States of America
Date
Jun 27, 1957
Page
4
Saturday lunch features Mammoth Chef's Salad with French bread and a chocolate leaf cake topped with a chocolate pudding sauce. Pudding uses chocolate flavored mix, milk, and heavy cream whipped and folded into the sauce for serving.
Entertains Club Lafalot was entertained by Mrs. Orlis Cox yesterday. Mrs. Milford Monroe conducted business. Joyce and Janice Cox and Mrs. B. L. Stratton helped serve refreshments. The club planned a picnic for Aug. 21 at the Verne White home. Others present included the Mines and W. H. Mundy, Verne White, E. H. Lancaster, Elma Fouls, John Allen, Pearl Allen, L. W. Seright and Ralph Weinheimer. Sandra Weinheimer of Kansas City, guest of her grandparents, the Ralph Weinheimers, visited during the past ten days.
The Busy Bee Club elected officers yesterday at Mrs. Guy McIntosh s home. Elected were Mrs. McIntosh president, Mrs. India Cannady vice president, Mrs. John Montgomery secretary treasurer, and Mrs. Ed Elliott reporter. Mrs. Anna Bryan won the opening draw. prizes were won by Mrs. Bryan, Mrs. Harry Gilliland and Mrs. Effie Holmes. Other officers present included Mrs. Elliott, Maggie Myers, Montgomery and daughters, Cannady and Effie Holmes.
Ottawa couple announces the marriage of Ruth Claudean Koontz to Larry J. Buckels in Las Vegas Nevada on June 13. Buckels is finishing pre medical studies at UCLA and Ruth Claudean Buckels is a student nurse at Orange County General Hospital in Orange California.
Mrs Don Steward hosted a layette shower for Mrs Richard Dillon of Pomona last evening near Ottawa. Assistant hostesses were Mrs Donald Woodsum Mrs Claude Myers and Mrs Leland Gilliland. The gift table featured a pink and blue stork theme. Favors were miniature umbrellas upturned as mint cups. Games provided entertainment. About 30 guests attended.
A cooking rule advises placing vegetables in a small amount of boiling salted water and cooking at a moderate boil until just crisply tender. It emphasizes under cooking rather than overcooking for desired texture.
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