SAT., JUNE 18, 1377 THS CAROLINA TfIS -7.
Dinner Party donors
Alexander Dasticrvillo
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AKA SORORITY INDUCTS NEW MEMBERS - Alpha Zeta Omega Chapter of
Alpha Kappa Alpha Sorority, Inc., recently inducted eight new members into its
group. Shown from left to right are the new members: Sorors LaVorne Walker,
Eve Barnes, Jocelyn Simpkins, Clara Lawson, Carolyn Bolden, Mamie Lewis,
Millicent Rainey and Vivian Spencer. Mrs. DeLois Washington serves as president
or the chapter.
A dinner party honored
Alexander Baskerville, upon
his retirement from the
Veterans Adminis t r a 1 1 o n .
Hospital.' The party was held
at the home of Mr. and Mrs.
John Caldwell. 415 Highview
Drive, Chapel Hill.
The covered dish dinner
was given by the "Old 4-A
Group" which is a group of
current and former V. A.
employees who worked on
Ward 4-A during the late
60's and early 70's. Mrs,
Irene Caldwell serves as
head nurse. The group mees
as Christmas and dining the
year on various occasions.
Friends of the 4-A Group
meet regularly with them.
Following a delicious
dinner, gifts were presented
to Baskerville as guests en
joyed cake and champagne.
Guests and friends
attending were: Overtha
Spicer, Willie Johnson. Hugh
Fast on. Kathleen Moses.
Kathleen Kusel, Peter Kusel.
Peggy Fd wards. Cora In
graham, Valeretta Bell. Jean
Hauchy, Alice Young. Mabel
Farrish, Mildred Fastcrling.
Annie Dodson, Sylvia
Richardson. Ben Taylor.
Lucinda Harris . and I lia
Mae Bailey. . Children en
joying the -treats wcre
Joanne . Dodson, Sylvia
Caldwell, Sonja Caldwell.
Lora Caldwell, William
Richardson, Rodney Richard
son, Tyrone Young, Kenneth
Kusel and Melanie Hauchy.
THE
CAROLINA TIMES
can be in your mailbox every
weekend for a year at $8.84.
Call Todayl
688-6587
I
3" (A C hj
SEATED IN THE CENTER is Mrs. Minnie Savage surrounded by her grandchildren
and great grandchildren as she celebrated her 90th birthday anniversary here on
Saturday, June II.
I LOOKED AND
I SAW
By Rev. C. R. Stone
"HIS COMMITTMENT TO THE HELPLESS"
While on earth, the primary mission of Jesus was shown
through His determination to help people. He was dynamically
committed through the will of the Father to keeping their
divine cause alive. Jesus spoke of His Father and Himself as
being one in unison. Because of the divine truth in His speech,
He and His Father represent the closest relationship to be recog
nized in earth, as in heaven. They were in complete agreement
in Spirit but the flesh of Jesus raises some doubt about their
completeness. In fact, the Spirit and flesh cannot remain in total
agreement under, all circumstances.. Because of the idea
expressed here, there were times when Jesus responded to men's
needs and became weak in His flesh. Therefore, the Son of God
sought spiritual help from the Father. Further, Jesus knew that
He. was His Father's servant, thus He could depend on assistance
in distress.
Why did Jesus become weary in flesh while being tneublic
; servant? Jesus was not well received by individuals who
j were possessed with evil. Many of these persons called upon
. Jesus for help in the form of miracles knowing that they would
not believe Him if they were performed. Man of evil abused the
strengths of Jesus during times of desperation for their own
selfish gain. As soon as Jesus performed His act to aid them,
they were immediately finished until the next point of despera
tion. In fact, Jesus was the push-button servant to be hated
rather than to be loved.
r r
He whb hath ears to hear; let him hear.
INFOGRAMS
By Mary J. Whitmore,
Home Economist 'f
1111
i si l
A POT POURRI OF STRAWBERRY RECIPES
STRAWBERRY SHORTCAKE
2 cups flour; 4 tablespoons fat; 4 teaspoons baking powder;
teaspoon salt; 1 teaspoon sugar; 34 cup milk - Sift dry in
gredients. Cut in the fat and milk as for biscuits. Divide the
dough into two equal parts. Turn out on a slightly floured board
and roll each piece to 13 inch in thickness. Place one on top of
the other with butter spread between. Bake in a hot oven for
20 minutes; then split open ready for fruit. Mash and sweeten to
taste 1 quart strawberries. Spread between the two layers and
on top of the shortcake. Keep out a few berries to put on top of
cake for garnish. Or use frozen berries.
FRENCH TOAST WITH STRAWBERRIES
2 eggs; Vi teaspoon salt; V cup milk; 2 tablespoons melted
butter; 6 bread slices; 34 to 1 quart strawberries (fresh or fro
zen) Sugar-sweeten fresh strawberries to tasteBeat first four
ingredients together. Place butter in frypan. Dip bread in egg
mixture until both sides are coated. Brown on both sides. Re
move to platter. Mix enough sugar with strawberries (if fresh) to
sweeten them and put 3 tablespoons of this on each slice of
bread. Serve.
UNCOOKED STRAWBERRY JAM
' (From Fresh Fruit)
2 cups finely mashed or sieved strawberries; 4 cups sugar; 1
package pectin; 1 cup water - Directions for combining Pow
dered Pectin ingredients: Combine fruit and sugar. Let stand
about 20 minutes, stirring occasionally. Stir the pectin into the
water, bring to boiling and boil rapidly for 1 minute, stirring
constantly. Remove from the stove. Add the fruit and stir about
2 minutes. Pour info jelly glasses. Cover and let stand at room
temperature 24 to 48 hours or until jellied. Seal with paraffin
and store in a freezer. Or it will keep several weeks at refrigera
tor temperature. This makes about six glasses.
Directions for combining Liquid Pectin ingregidents: To
use liquid pectin . . . omit the powdered pectin and water and
use i bottle of liquid pectin (12 cup). No cooking necessary.
STRAWBERRY PRESERVES
(Makes about 4 half-pint jars)
6 cups prepared strawberries (takes about 2 quart boxes
berries): 4J4 cups sugar - To prepare fruit. Select large, firm
tart strawberries, wash and drain berries; remove caps.
To make preserves. Combine prepared fruit and sugar in
alternate layers and let. stand 8 to 10 hours or overnight in
the refrigerator or other cool place.
Heat the fruit '.mixture to boiling, stirring gently. Boil
rapidly, stirring as needed to prevent sticking.
Cook to 9 degrees F; above the boOing point of water, or
until the syrup is somewhat thick (about 15 to 20 minutes). Re
move from heat; skim, .
Cover pan with cheese cloth and let fruit mixture stand
until cool. During this time the fruit absorbs much of the syrup
, and it will be a juicier product. ,
Return fruit and syrup to a hot unit and bring just to boil
ing point. Do. no tecook. Pack hot fruit into hot sterilized jars
and add syrup to fill a jar to 14 inch to top. Remove air bubbles
and adjust lib. . t
Cover jars of preserves with hot water and process at
simmering point 180 degrees for about 10 minutes. Store in a
cool, dark, dry place.
DURHAM: FOREST HILL shopping ctr., cor.
Miami Blvd. & Liberty St. HENDERSON: 1501. Dab-
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B0R0: Madison Blvd. CARRD0R0: Main St.
PHTSBORO: HighWay 64 East
CHAPEL HILL: EASTGATE Shopping' Center
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