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Newspaper
Pella Chronicle
Location
Pella, Iowa, United States of America
Date
Jul 13, 1950
Page
10
Two celebrations in small town Missouri mark June weddings. Miss Sara Elizabeth Webb marries Dale Stoppels at Blue Springs Methodist Church with family present, while Lois Mac Price weds William Zegars Jr at First Reformed Church of Sully. Both couples plan homes nearby.
The groom served as a Lieutenant in the Navy during the war. The bride, a University of Kansas graduate last June, earned a Bachelor of Music and was a member of Delta Gamma Sorority.
The Black Oak and Scott 4 H club girls met July 3 at Kay and Arlene Butler's home. Attendees included several girls one leader and a guest. roll call revealed Here's My Cake as the prompt for cake sharing.
The Black Oak and Scott Strivers met on July 5 at Rosemary Barnes home. Thirteen members and one guest attended with talks on the Boy Scouts and 4 Hers. The group opened with roll call, then played games, enjoyed luncheon, and concluded the evening with more games.
On Friday June 2 1950 at the First Christian Re formed Church of Pella Miss Charlene Gosselink daughter of Mr and Mrs Leonard Gosselink became the bride of Raymond Van Dyk son of Mr and Mrs Gerrit Van Dyk of Oskaloosa Rev S Vroon officiated at the double ring ceremony The church was decorated with palms candelabra and flowers In attendance were family members including Miss Marjean Gosselink maid of honor and Norman Westerkamp Little reception followed The couple will reside at 601% South B St Oskaloosa after a short trip to Minnesota and Wisconsin
Busy season for homemakers highlights preserving peas to keep flavor color and texture for winter. Recommends peas for freezing Thomas Saxton Little Marvel Glacier Gradus Improved, harvest when ready and pack the same day. Wash rinse drain shell and rinse seeds with water in a colander.
The guidance covers sealing peas before packing to slow enzyme action and preserve quality, using boiling water sealing over steam, cooling immediately in cold water, and storing in brine before freezing. It emphasizes proper equipment, water quantity, timely handling, and rapid transfer to the freezer to retain color and texture.
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