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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Tripoli Leader
Location
Tripoli, Iowa, United States of America
Date
Oct 18, 1967
Page
3
A devotional meditation asserts the enduring nature of Jesus Christ as timeless in faith and daily life. The brief piece reflects on Hebrews 13 8 and invites contemplation of constancy in spiritual practice.
A dense church calendar lists services and programs for Lutheran, United Church of Christ, Methodist, and Evangelical Reformed congregations. It covers worship times, Sunday School, youth groups, choir rehearsals, fellowship meetings, and upcoming events in Frederik and area.
A Denver elementary school special meeting appointed room mothers to assist teachers across grades from kindergarten to sixth. The list includes Mesdames Buhr, Platte, Richardson, Stumme and many others to support Mrs. Belton, Mrs. Murray, Mrs. Laube, Mrs. Bartlett, and more. Community notes mention vesper services, birthdays, visits, and upcoming weddings.
Monday Barbecued luncheon meat scalloped potatoes peaches bar bread and butter milk Tuesday Chili and crackers lettuce salad apple sauce coffee cake cheese and peanut butter sandwiches milk Wednesday Hot beef sandwiches mashed potatoes fruited Jell O orange juice sugar cookie bread and butter milk Thursday Maidrite buttered corn pickles cake with glazed topping milk Friday Fish sticks creamed potatoes fruit cup frosted marble cake bread and butter milk
The article notes cost per pound can mislead when lean meat per pound varies and bone fat waste skews value. It compares ground beef with beef short ribs to show edible meat value matters more than price alone. It also lists community notices about social events and military addresses.
The article compares meat costs and yields noting liver provides high nutrition and good protein value. It explains per pound servings: boneless meats yield about four servings, small bone meats two to three, and heavily bone meats like spare or short ribs yield one to two servings per pound.
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