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Newspaper
Parowan Times
Location
Parowan, Utah, United States of America
Date
Sep 29, 1950
Page
3
Learn practical ways to refresh old clothes with simple adjustments. The guide covers fit, sleeves, necklines, waistlines, skirts, and fabrics, advising on darts, hems, trims, and contrasting yokes to revive worn garments without full re sewing. It emphasizes evaluating each piece and planning material and work for a smoother look.
A reader laments his wife Gussy’s daily telephone gossip with Cicily, while a column counselor argues the chatter is vital to family life. The writer defends the practice as social glue and compares it to the serious issues discussed in court, urging understanding.
A reader laments the practicality of large scale dollar bill production and wear. He accuses the Bureau of Engraving of wasteful printing and jokes about confetti like currency, arguing that most cash is discarded or ignored. He questions economic policy and jokes about trading in old bills for pennies.
In Harmon New York Croton Point park draws drownings calls from all female lifeguards. Eight guards aged 16 to 19 say most cries are faked by local men and boys while a few are real emergencies. Lifeguards describe spotting the fakers, and recount a near drown incident where a prank turned serious before rescue.
A column by Lynn Chambers shares pie making tips and three crowd pleasing recipes. Pineapple Cheese Pie blends crushed pineapple cottage cheese and lemon zest, while Lemon Custard Pie uses a crumb crust and citrus filling. Also included are Chocolate Meringue Pie steps with a glossy chocolate filling and airy meringue.
Keep pastry mix in your refrigerator for ready pie crusts. Blend 8 cups flour 1 tablespoon salt and 1 pound lard until crumbly. Use 4 cups mix for a two crust pie. Add 3 to 4 tablespoons water to moisten. Keep lard at room temperature for easy blending with flour. A few strokes with a pastry blender finish the job.
Use a four step rolling pattern forward back right then left so crust stays under a half inch thick. Form attractive edges by pinching with a teaspoon tip to create scalloped edges. Trim pastry beyond pan by a quarter inch for a plain edge and pinch with knuckles and fingers to shape high even scallops.
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