SAT,
THE CASOLINA TIMES '
juNi 11, im “Tffi mTH umm0Lmr-^Mm m
It's A Happy Time for Graduates, Their Families
TWO COUPLES SHARE SPOTL IGHT AT NCC COMMENCEMENT
DURHAM GRADUATE) SURROUNDED BY FRIENDS, FAMU.Y
LaFrtncis Pither, |u«r after getting degra* (A.B.NCC), with family.
These two ceupla* aharad the
academic'spotUght at North Ca*
roiina College'i e^mlnancvmcnt
last Week. On Hi*' left ara Mr.
and Mrs. Ra^valt Alston, of
114 Elizabeth Street, Henderson,
both of whom received master's
degrees. Mr. Alston, received
the M.A. Degree in Education.
Hi* wife, Mrs. Valeria Alston
earned a Matter of Science da*
gree. Both ara 'Shaw University
• graduates. At right are Dr. and
Mrs. Ray Thompson. Mrs. Thom*
pson is being congratulated by
her husband, NCC faculty mem
ber, shortly after she received
the M.A. degree.
I la North Carotina dart^ tiw
I past few dayi, » ooe-a^ear sc«m
was repeated in tone tea aMtge*
and scores tyf high seboob. It WM
graduation tine, and tho«Mands of
students and facdhy members
donmd Kortarboards and aca-
demie robes and paraded in prt*-
cession through ' storied eampos
walks and haOs.
The most proud of the many
visitors to the vanoaa eamposrs
were the parents of gradoate*. who
saw their hopes and deprivations
vindicated.
Another kind of visitw. quite
proud, too, was the “old (crads.”
on hand for reunions and alumni
meetings. Of course there were
the inevitable comparisons be
tween “our class and these ytxng
upstarts.”
But, from ,whatever aspect me
. chooses to commAKement,
1 it is certainly quite an occasion,
I as pictures on this page from ex-
I ercises at four Tarheel schools
show.
1
PIGNITAUIE55 AT SHAW’S 95TH COMMENCmENT
SPEAKER GETS HELP FROM “MISS A AND T”
Dorothy Juanita Tatum, "Mist
AAT College' helpt commence-
i^ent speaker Dr. Theodor* A.
pistl«rr'*xMufiv» director of the
M«*ociation of American Col*
leges, adjust acadcaiic garb
while pretldant Dr.' W, T. Gibbt
leokt on.
Left to righi are' John S. John
son, pubHsher of Cbony ar,d Jet
Magazines, Chic^ who was the
recipient tff the Ooetor of Laws
Degree M ShaW, University's
Nin«.v-fiffh Comnen«etnenl ex-
' . ' * ■' - - ■ —
ercises; Dr. Asa T. Spaulding,
president of the N. C. Mutual
Life buurance Company and
treasii^ of Shaw's trustee
boaHi; Ae Honorable Fred A.
Seaton, Secretary of the Interior,
Washington, D. C., the Com*
menceinent Speaker, ^and Or.
William R. Strastner, President
of Shaw Onlvertlty.
LIVINGSTONE PRINCIPALS
Thete jMre the principirisjn the
cwmneneement at LiVinif-
stone Coltoge, one of the oldest
church*r*leted schools in the
sta>. Left to right are William
Snider, tenlor vice president of
Wachovia Bank who was given
honorary degree; Dr. Robert
Reaver, Ford F«pndatioii staff*
er who delivered address; Bish
op W. J. Walls, senior Bishop
of AME Zion church which
supports school and chairman
of trustees; and Cottege presi*
dent Dr. S. E. Duncnn.
. .
Dr. burham serves oiffee to guests from Central State College. “Carnation is the ‘aream ^
in our circle,” Dr. Durham explains. “It enriches coffee like cream-wto % the fat calories."
’ Dr. Durham, well-known dietitian, tells why
: ."Carnation is the brand of my choice,
for cooldng and for coffee”
Dr. Elizabeth Durham heads the
home economics department at
Central State College, Wilbei^rc^
Ohio. “I prefer the Carnation brand ^
of evaporated milk for its ^licious,
'errauny’ goodness,” she says, “and
mw^d^nts see the difference right
aw^’We cook with Carnation,,
use it like cream for our
coffrtiaAnd I use this brand exclu*
sively for smooth cream sauce dish*
es like creamed chipped beef.” (Rec*
ipe at right.) A special method of
evaporation removes only water
-slowly, at low temperature. This .,
low-heat method gives today's
Carnation the consistency of cream,\
with ^ the fat calories. Carnation
in the red and white can is the ^
world's favorite brand, by far.
' “Now add the Carnation slowly,” Dr. Durham
' instructs student making cream sauce. Stu-
', dents find that today’s Carnation makes sauces
I as smooth as cream could make them—with
\ far fewer fat caloriea
r—^"7——I
I recipe: i
II - 1
CARNATION CREAMEH |
I CHIPPED BEEF }
I - -(UaJm 4 troinfi _|
I 2 tablespoons butter |
I 2 tablespoons flour |
I teaspoon salt |
I Va teaspoon pepper |
I ^ 1% CUPS (large can) undiluted I
j, ' CARNATION EVAPORATED MILK I
I 1 Yz cups (4 oz.) cut dried beef j
j Vi cup diced celery j
j cup diced green pepper
I 2 tablespoons chopped pimiento j
I 2chopped hard-cooked eggs ■
Blend butter, flour, salt, and pepper
together )n saucepan over low heat until
smooth. Gradually add undiluted Carna*
tioh. Continue stirring until thickened'
and smooth. -
Brown rinsed and well-drained dried
beef In Iron skillet. Add celery, green
pepper, pimiento, eggs and Carnation
cream sauce. Serve over toast or well-
drained cooked rice f
r
Cont0nU4 Oow^ t . . — —
.r
AWAITING THE_ CLASS OF 1960
Principals in NCC commence
ment are shown on rostrum
awaiting the 1960 class. Left to
right are Atty. Wm. A. Marsh,
alumni president; W. J. Ken
nedy, Jr., member of the N. C.
Board of Higher Education^ Or.
J. M. NuMerd, Sr., trustee
secretary who awarded Bibles
to each graduate; Mrs. Frances
Eagleson, registrar; B. T. Mc-
Millon, chairman of the depart
ment of Health Educatlen; Dean
O. Eric Moore, of the library
school; Dr. Gardner Taylor, main
speaker; President Alfonso El
der; Dr. Albert Turner, dean
of the Law Schooif Dr. Williem
H. Brown, dcMi of the graduate
school; Dr. George T. I^ie, un
dergraduate dean; Dr. J. Neel
Hugh ley, Colle«e Minister; and
the Rev. Williem H. Fuller, pas
tor of Mt. Ziea Baptist Church,
of Durham.
Hi’S IN THE ARMY NOW
Charles Luther, of Asheboro,
changes hit ROTC insignia for
regular army lieutenant bars as
hit graduation frelh AAT Cellego
tlgnlfies hi* entry Into the
armed forces. Little tister Jeen,
of Athebwro, is doing the benen.
Charles wm commander ef the
ieint AAT Army-AIr Fert*
IIOTC
ExliortuiK Grads
Dr. Oenlwer Tai^, gaatar af
the Ceneeri layllet CNwdi af
Chria^ ef Mmm Ytrit, iiMmfikm
eomiweiieewteiit aidcete el ll» €•
Celleaa.