Newspapers / The Carolinian (Raleigh, N.C.) / April 12, 1969, edition 1 / Page 15
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WINSTON-SALEM ST vTE LADIES Ev EL- Two Winston-Salem state College women have recently won high positions in state and local organizations. Mrs. Kenneth B. Williams (left), wife of the college president, was appointed deputy vice chairman of the North Carolina* Democratic Executive Committee. Mrs. Wil liams is the first Negro to hold such a high post in the state Democratic party organiza tion. Mrs. George F. Newell (right), associ ate professor of mathematics at WSSC, was elected president of the Winston-Salem branch of the American Association of University Women. She will serve a two-vear term. DEAR SALLY BY SALLY SHAW DEAR SALLY: I’ve been dat ing- a lovely doll of 21 whom I like, a lot, and I know she likes me, too. The only bug in the ointment however, is that she thinks I’m 22 years old, and I’m really only 18, I lied to her about my age originally because I was afraid she would have nothing to do with me if she knew I was three years younger than she Is. This keeps bothering me now, and I’m wondering if I should tell her the truth, STILL A TEEN. DEAR STILL A TEEN: Yes, tell her. Much, MUCH better than sailing under false colors as you have been. She may of course decide you’re too young foi i.er, and this is all right, too. A fellow like you of-18 should be dating girls of his own age or younger. That three years gap between 18 and 21 Is much greater than it is five or ten year later. * * * DEAR SALLY: Do you think a i -year-old girl should be com relied to wear her older cousin’s castoff clothes? My aunt Is always giving her daughter’s used dresses and coats to us, and my mother thinks this is great--but I hate the styles and colors of these clothes. They just don’t look right on me. I much prefer wearing clothes I have select ed myself, clothes that are be coming to me. AMIE. DEAR AMIE: No, you should not be compelled to wear clothes you don’t like. Os ourse, if you happen to be clever with the needed or with dyes, you could try your hand at altering the style and colors of some of these things to your taste. But wearing something, just be cause it is free, doesn’t make for comfort or attractiveness. * * * DEAR SALLY: I have been married only five months, and already am a heartsick bride- This afternoon I was getting one of my husband's suits ready to take to the dry-cleaners when I found a small snapshot of one of his former steady girlfriends in the inside coat pocket. This was a great shock to me, and -T— --©QLDEtM TOUCH OF HOSPITALITY III 1 |?Cj BY JANE ASHLEY VcaS Diiint-r A Delight Change familiar veal cutlets to some fancy veal rolls Topped with a sumptuous mushroom gravy, these rolls will delight your family and guests atike. Veal With Mushrooms 8 slices Italian style veal i/ 4 teaspoon dried basil, cutlet crushed 1 teaspoon salt 'A sprigs parsley J cup finely chopped onion 1 small stalk celery i/ 2 cup chopped parsley 1 smali bay leaf 2 tablespoons margarine Hash pepper \/ 2 pound fresh mushrooms, J 4 cup white v ine sliced 1 cup light cream 1 tablespoon corn starch Sprinkle each slice of veal lightly with salt and 1 tablespoon e,ach of chopped onion and parsley. Roii from smaller end and secure with a wooden pick. Meanwhile, meit margarine in skillet over medium heat or In electric frypan according to manufacturer’s directions. Add veal rolls and cook about 10 minutes, turning as needed, or until pale brown on all sides. Add the mushrooms; cover and cook 5 minutes, stirring occasionally. Stir In the remaining Vi cup chopped onion, basil, pepper, parsley, celery, bay leaf and wine. Reduce heat; cover and simmer about 15 minutes or until veal is tender Remove picks from rolls; discard parsley sprigs, celery and bay leaf. Place veal rolls on a serving dish; keep warm. Stirring constantly, gradually add cream to corn starch. Stir into mixture in skillet. Simmer over low heat, stirring con starjtly. until smooth and thickened. Spoon a little sauce over veal. Serve remaining sauce with the veal. I’ve beer: upset ever since. So far I haven’t mentioned any thing about this to my husband. Do you think I should? DIS TRESSED. DEAR DISTRESSED: Certain ly you should clear the air by telling him of your find. There just might possibly be a simple and logical explana tion for the presence of that picture In his pocket. I hope there Is. * * » DEAR SALLY': I’d very much appreciate your advice on just which wines should be chilled, and which not. HOSTESS. DEAR HOSTESS: Red wines are almost always served at room temperature, and as for the rest, the general rule is the sweeter the wine the cool er it should be served, White and light pink wines should be chilled - -about one to three hours In the refrigerator is enough -- while sparkling wines are preferably served at nea r - freezing temperatures. Be careful, however, not to overchill, or to chill for too long --since either could im pair the flavor and bouquet of the wine. * * * NOTE TO MRS. R.: It really isn’t necessary nor is it cus tomary to give a prospective daughter-in-law any kind of en gagement gift, but if you feel you’d really like to do so, it’s quite all right . . .perhaps some little piece of your fami ly jewelry or family silver • . .or in fact any kind of per sona] gift would be appropri ate, Do«’t Lough W ASHING TON-(N PI) - Black E. gush, Black physical educa tion, and Black mathematics? Don’t laugh. These are subjects to bo taught as a part of the black studies nrogram at Federal City College of Wash ington, the only public college tn the nation’s capital. The college has been divided by con troverst over the Black studies program, which aims at es tablishing a wholly separate “Black nation.” we care "SUPER-RIGHT" QUALITY INSPECTED-PRC • VA COUNTRY FARM DRY. CURED, PEPPER-COATED ' SUPER-RIGHT” QUALITY LEAN—CORNED " ' i fMfer HAM # 69« s 79c beef brisket .. 89c *( "SUPER-RIGHT” QUALITY—QUARTER CAP’N JOHN'S FROZEN FRIED *| '' SuPER - RIGHT " all meat franks PORK LOIN f Y 59c FISH FILLETS ? 49c 3 ) j "SUPER-RIGHT- QUALITY CAP N JOHN'S CREAM OF SHRIMP SOUP OR | fiHßHnLlll.fflfl/Wgf 8m • SLICED BACON • 69c OYSTER STEW »37c |AWIjIEg^RANKS. IH/jE ’ Sl ' r £R RIGHT ’ QUALITY HEAVV CORN-FED BEEF, 85 to 100-LB. AVERAGE Hfil corn “8 59c popping corn 33c aSBHE. J~ Valencias Peanuts 2 59c White Meat Grapefruit 8 & 69c ASPARAGUS 39‘ = POTATOES 49= j * f ' v j —— if ■ iSBiS ~~—■ —~—\ SPECIALLY PRICED MORTON'S AM Pam * > MARBi t POUNDCAKE OR GOLD Macaroni t Cheese Casserole 1 39 c Pmin|l ««CQt Cut Corn 2 a 27c 39c » tfUIIU Iftfnl, _JU '“N lemon Pies 2 89c tSTTK*. Ice Milk r t tLift ne>» «e Donuts 2 49cMP^J j 111 1i ’ 2 - Go I SPECIALLY PRICED A&P FROZEN READY PREPARED JANE PARKER GOLDEN. CINNAMON OR SUGARED Pip Qhplk Raisin Bread 2 —49 c i ib wfUrk JANE PARKER FRESH, CRISP TWIN-PACK GREAT TREAT FOR CHILDREN AFTER SCHOOL' Lfe £Mb 1-Lb Efc 1% A&P Chocolate Brownies 69q rot3lo bilipS Box 03 V —.— / N____ - -- _ / specially priced Nabisco SHOP A&P REGULARLY—BRING A FRIEND' BUY HEARTY AND VIGOROUS - OUR OWN SIIBCk Cr3Ck6PS iuOtt'aAWMfD AN. .. PAGE PURE GROUND ANN PAGE REALLY FRESH ANN PAGE PEACH APRICOT OR PINEAPPLE BLACK PEPPER 39c MAYONNAISE °r 59c PRESERVES 2 £ 59c S«OAV LOW PRICE Hi-HO CRACKERS |||| INSTANT COFFEE ” VEGETaBLE SOUP S| POTTED MEAT VEGETABLE SOUR / Co n s RgURSB A 3 . 0 z t% 5 h 2 -Oz USP S'GRAIN A&P CHICKEN VEtGETAPLE SOUP U- r " 39c ° ® ASPIRIN SPECIALLY PRICED KLEENEX GOLDEN RISE 5-COUNT All FLAVORS—DAILY PAPER TOWELS = 29c BISCUITS " 5c BOG FOOD -10 c inn £ 1Q C SHOP A&P BRING A FRIEND - BUY .SPECIALLY PRICED UW^J THE CAROLINIAN RALEIGH. N. C.. SATURDAY. APRIL 12. 1969 15
The Carolinian (Raleigh, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
April 12, 1969, edition 1
15
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