Newspapers / The Yancey Journal (Burnsville, … / Dec. 26, 1974, edition 1 / Page 3
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Moore And Luckadoo Are United In Marriage Virginia Christine Moore and William Howard Lucka doo, Jr. were married Satur day evening, December 21st in the First United Methodist Church of Rutherfordton, North Carolina. Rev. James G. Walther, Associate Minis ter of the church, and Rev. Andrew P. Grose, uncle of the bride from Asheboro, North Carolina, officiated at the 7 p.m. candlelight ceremony. The bride is the daughter of Mr. and Mrs. Donald W. Moore of Rutherfordton, and the granddaughter of Mrs. John H. Mclntosh and the late Mr. Mclntosh, formerly of Yancey County. Ginger is a graduate of Rutherfordton- Spindale High School and is currently attending Isother mal Community College, where she is a member of Phi Theta Kappa. She made her debut at the Shelby Junior Charity League’s Debutante Ball of 1973. The groom is the son of Mr. and Mrs. William How ard Luckadoo, Sr. of 510 Deviney Street, Spindale. He is a graduate of Appalachian State University where he is a member of Phi Delta Kappa. Bill is Assistant Principal at Rutherfordton-Spindale High School. Vows were exchanged before the altar, beautifully banked with poinsettias for the Christmas season. Cathe dral tapers interspersed with palm and ivy arrangements, along with garlands of cedar, adorned the choir loft and flanked the altar. To the left of the sanctuary, the Cbrismon tree was aglow with a myriad of miniature white lights. Candles with greenery were -in each window. Escorted to the altar and given in marriage by her father, the bride wore a formal length gown of impor ted Chantilly lace in the Old Colonial South tradition.. The gown featured a tiered bouf fant silhouette with JBasque J Mrs. Gladys Coletto I AROSE FOR EMILY By William Faulkner, taken from Bedside Book of Famous American Stories. Random House, Publishers, N.Y. A Rose For Emily, short story by William Faulkner, • defies description. Told in a ' matter of fact way about a sordid, sad romance, it has a startling un-matter of fact ending, which will throw the reader for a loop, even in this age of super thrills. Bom and bred in the tradition of the old South, ' Miss Emily, a lady of high society, could do no wrong. And no man was good enough for her, at least in the eyes of I her father. Reared in such a background, Miss Emily had ;i to cope with the world alone I after the death of her father. !? Naturally, she felt weak and !; insecure. Thus, due to a trace 'of insanity in her family, ••anything could happen--and 1 did. Miss Emily succumbed to the first man who encouraged I CANE RIVER |\ A HIGH SCHOOL 4 BASKETBALL i aJ* J SCHEDULE Yvjr j 1974-1975 SEASONI J A Rosman Nov 26 1 H Polk Central Nov 29 H Edneyvllle Dec 3 H W Henderson Dec 6 A Bakersvllle Dec. 10 Open Dec 13 Open Dec 17 A East Yancey Dec.2o ' A Edneyvllle Jan 3 H Spruce Pine Jan 7 A Try on Jan 10 H Rosman Jan 11 ♦ A Spruce Pine Jan 14 H Bakersvllle Jan 17 A N.C.S.D. Jan 20 H East Yancey Jan 24 * H Tryon Jan 28 A Polk Central Jan 31 iH N.C.S.D. Feb 4 A W Henderson Feb 7 COACHES: J.V. Arthur Hawkins Glrls-Ben Deyton bodice, long fitted lace sleeves, and an attached semi-cathedral tram. The neckline and tiers of the skirt were embellished with tiny clusters of cut aurora borealis crystal and pearl „eedlings. Attached to a Juliet cap, her elbow-length mantilla of silk illusion was edged in matching Chantilly lace and featured a blush veil. She carried a cascade bouquet of stephanoiis and white sweet heart rosebuds, centered with a white orchid corsage and accented with white satin streamers. Miss Susanna Luckadoo, sister of the groom, was maid of honor. Bridesmaids were Miss Karen Andrews, Miss Cathey Dobbins and Miss Kim Gzeckowicz of Ruther fordton; Miss Martha Gardo of Forest City; and junior bridesmaid was Miss Karen Grose, cousin of the bride, of Asheboro, North Carolina. All attendants were similarly attired in floor length gowns of forest green crepe designed with a sweetheart neckline, smocked bodice and long sleeves. The neckline and cuffs were of white Cluny* lace. Juliet crowns in match ing color with veils of silk illusion completed their out fits. They carried colonial nosegays of white mums, accented with red carnations and love-knotted red satin streamers. Little Miss Allison Calla han was flower girl and wore an outfit identical to the bridesmaids. Master Trip Callahan served as ring bearer, dressed in a miniature tuxedo just as the groom’s attendants. Parents of the children, who are cousins of the groom, are Mr. and Mrs. Andy Callahan of Ruther fordton. Mr. Luckadoo was his i. son’s best man. Ushers were Mike Arnold of Marietta, Georgia; Billy Smith and her, and the inevitable occur red. Except that it backfired in a most gruesome fashion on the man who seduced her. Miss Emily is, in the final analysis, a story of a slow deterioration of character of a highly vulnerable woman. It is tinged With sadness because Miss Emily yearned for love, and when that was denied her, she tried to capture it, even beyond the grave. o TJJeadUMuujUp ------raaaa ***** Robert Wadlow was the tallest known man. He reach ed the height of 8 feet 11.1 inches. * * * “Princess Pauline” of Hol land was only 23.2” tall at the age of 19 and weighed only 9 lbs. at her heaviest. * * * However large or small a person is, there’s a ruler, tape measure, yard or metre stick made by Lufkin to measure him. * * * The tallest woman in his tory was Jane Bunfird of 18th century England, who grew to 7’7” SUBSCRIBE NOW... The Yancey Journal Bm <67 la County.... *so® Burnsville, N. C. Ont of County .... *7°°l NAME— .... ADDRESS ..LL CITY. —STATE ZIP EncloMd Is for Yosr's Subscription Jimmy Smith of Forest City, all cousins of the bride; Mike Scoggins and Sam Metcalf of Spindale; and Keith Clark of Charlotte.k Miss Carol Willis, organ ist, Bob Watson, guitarist, and Doug Elliott, soloist, presented a program of appropriate wedding selec tions. Immediately following the ceremony the bride’s parents entertained at a reception in the Fellowship Hall at the church. Guests were greeted by Mr. and Mrs. John K. Reid into a seasonal setting of holly, magnolia and Christ mas trees. The friends who presented wedding selections during the ceremony were joined by David Cherry on drums to furnish music for the reception. The bride’s table, with a floor-length white cloth, was centered with a Christmas arrangement in red and white and flanked by multi-branch ed candlelabra with red tapers. The three-tiered, co lumned wedding cake, de corated with delicate sprays of holly and topped with a miniature bride and groom, was served at one end of the table; punch was served from a silver bowl at the other end. Mrs. Andrew P. Grose of Asheboro, N.C., Mrs. Robert Smith of Forest City, and Mrs. Homer Arnold of Mar ietta, Ga., all aunts of the bride, assisted in serving. Mr. and Mrs. William Stallings said ‘goodbyes’. OUT-OF-TOWN GUESTS Out-of-town guests for the Iwy g Ftom The Yancey Extension Homemakers BY DONNA McLAIN Extension Homemaker Is it fact or fiction that good luck will follow you every day of the year if you eat blackeye peas and corn bread on New Year’s Day? For some people, eating blackeye peas becomes a New Year’s Day occasion for an at-home party. Blackeye peas are served right along with buffet food. For others, it becomes the main dish meal. This favorite southern dish which uses leftovers from a holiday ham, would make ideal fare for New Year’s Day, so-eat Blackeye Peas for good luck, and good nutrition! HOPPING JOHN (4 servings) '/a cup dry blackeye peas (beans) 2% cups ham broth ‘/a cup cooked ham '/a cup rice Salt and pepper Boil dry peas for 2 minutes and soak in broth for 1 hour before cooking. Do not soak overnight in broth. Boil peas gently until they are almost done. Add the ham and rice, cooking about 20 to 30 minutes, depending on the kind of rice. The liquid should be almost cooked away by the time the rice is tender. If there is too much liquid as the mixture cooks, remove cover the last 10 minutes and turn up heat. If the mixture seems too dry, add more ham broth. WILLIAMSBURG BRUNSWICK STEW 1-5 to 6 pound stewing chicken, cut up 8 cups water 1 tsp. salt 1-lOoz pkg. frozen baby limas 1- pound, 13 oz. can tomatoes 2 large onions, sliced 2'/i cups diced potatoes (4 medium) 1 pound can sliced okra 2- lb. cans whole kernel corn War w ™ B is . vm ■ f slits®9 i. I . &kM • JL £ 'ml'l f C" i HP . ■? f Mrs. William Howard Luckadoo, Jr. wedding festivities included Mr. and Mrs. Monroe Mcln tosh, Mr. and Mrs. Bruce Mclntosh, Mrs. Bill Harris and son, Randy, and Mr. and Mrs. Woodrow Anglin, all of Burnsville, N.C.; Mr. R.A. Tomberlin, Mr. Willard Mc- Intosh, Mr. Ward Mclntosh, and Mr. and Mrs. R.P. Luckadoo. Jr. and son, Scott, all of Asheville, N.C.; Rev. and Mrs. Andrew P. Grose 1 tsp. salt Vi tsp. pepper 1 tblsp. sugar Place chicken in dutch oven or kettle. Add water and 1 tsp. salt. Cover and simmer A (do not boil) till tender, about 2'A hours. Cool chicken in broth; remove meat from bones; skin fat. Add remain ing ingredients except chick en and broth. Cover and simmer one hour. Add cut up chicken, salt and pepper. Heat mixture. Ladle into soup bowls and serve piping hot. 7-UP HOLIDAY SALAD 1 pt. cranberries Vi cup water Vi cup sugar 1 pkg. lemon gelatin 1 cup hot water 1 cup 7-Up soda pop '/« tsp. salt 1 cup chopped celery 1 cup chopped apple EASTYANCEY HIGH SCHOOL BASKETBALL SCHEDULE 1974-1975 SEASON H West Wilkes N0v.26 H Edneyvllle N0v.29 A West Wilkes Dec. 2 A Polk Central Dec. 6 A Tryon Dec. 10 H Bowman Dec.l3 A A.C.Reynolds Dec.l6 H Cane River Dec.2o H Madison County Jan. 2 H W.Henderson Jan. 10 A Bowman Jan.l4 H Tryon Jan. 17 A Madison County Jan. 18 H Spruce Pine Jan. 22 A Cane River Jan.2s A W.Henderson Jan.2B A Edneyvllle Jan.3l H A.C. Reynolds Feb. 1 A Spruce Pine Feb. 4 H Polk Centra] Feb. 7 COACHES J.V.-Mr. Bennett Girls Varsity-Mr. Kruk _ Boys Varsity-Mr. Kruk and children. Karen and Peter John of Asheboro, N.C.; Mr. and Mrs. Homer Arnold and son, Mike, of Marietta, Ga.; Mr. and Mrs. Clyde Young of Morganton, N.C.; Mr. and Mrs.-Ambrose Hendrick and son, Joey, of Cherryville, N.C.; Mrs. Pauline Putnam and Miss Helen Morris of Concord, N.C.; Mrs. Boyd Kirby of Lenoir, N.C. 1 cup chopped nuts Boil cranberries in ‘A cup cold water.. Then put through sieve. Add sugar and return to heat until sugar dissolves. Cool. Dissolve gelatin in hot water. Cool slightly and add 7-Up. Chill. When partially thickened, add cranberry mixture, apples, celery and nuts. Chill until firm. Serve on lettuce with mayonnaise. w There’s nothing I can do. I’m just one person.” m,m 18", If you feel one person is too insignificant to help make the world a better place, then work together with others at your local church or synagogue. Example: in Montana, one congregation was dis turbed by the lack of adequate housing for senior citizens in the area. Through its perseverance, a non-profit building with 111 homes is now a re ality. There are lots of things you can do, too. The God we worship expects more from us than sym pathy and good intentions. Start treating your brothers and sisters 4 like brothers and sisters. * ',?■ v ’ a I I j A Public Service of This Newspaper »ir And About Homemakers Yancey Extention Service ' jpK V BY MARY M. DEYTON Home Ec. Extension Agent Each week this column is, for us, a means of bringing information to homemakers, many of whom we have never met, although we know that we mast have much in common. Basically, we be lieve our interests revolve around the individual, the family as a unit, and human values-although no two of us will perceive these exactly alike. Who was it who said that it is better to light just one candle than to curse the darkness? For us, this is the opportunity of the Holy Season-the season for light ing candles and the sharing of love, given freely and without self-serving intent. SEASONS GREETINGS! We look forward to the New Year and to sharing with you all that is available to us in helping you to maintain the highest ideals of homemak ing. Won’t you let us know about your special interests so that we may serve the needs Os all homemakers regardless of race, color or national origin! TO KEEP BREAD FRESH Bread always tastes best right out of the oven-yours or the baker’s. The fragrance lingers in the air. The bread, still warm from the oven is tender, soft, slightly moist with the sweet, nutty ‘wheaty’ flavot. How fresh a loaf will remain depends on how the bread is handled and stored. This article discusses the recommended ways to store bread at home-baked, par tially baked or as dough. Baked Breads—Bread and rolls should be stored in a clean, dry place at room temperature away from any source of heat-preferably in a well-ventilated bread box or drawer. Clean the storage container once a week, using soda water solution rather than soap to prevent the transfer of soap odor to the bread. Dry the bread box thoroughly before replacing the bread. THE YANCEY JOURNAL Tests show that refrigera tor storage hastens the staling of bread products, but at the same time it retards any tendency to mold..particularly during the hot humid wea ther. But freezing preserves the freshness of breads. Frozen breads thaw quickly, depending upon their poro sity, overall size and filling-a few minutes for rolls and slices of bread to from 30 min. to an hour for an unsliced loaf. Breads should remain wrap ped during thawing to prevent condensation of moisture on the surface. Partially Baked Breads: “Brown-and-Serve” rolls either yours or the baker’s provide a convenient way of serving fresh-from-the-oven rolls without any last minute shaping and rising. If you want to try your hand, prepare your regular recipe and start baking at the recommended temperature. Remove the rolls from the oven before they are fully browned, while still pale but baked to the center. This means bake your "Brown and-Serve” rolls about three quarters of the normal time. Remove from the oven, cool, wrap securely ajid freeze. When ready to serve, remove from freezer and thaw in wrapping 10 to 15 minutes. Then pop into a preheated oven 400 degrees and bake until browned. Yeast Doughs: In refri gerator doughs the action of the yeast is slowed down by the low temperature of the refrigerator. The dough may be refrigerated immediately after mixing or kneading, or after being allowed to rise once and then punched down. As soon as the dough warms to room temperature, the yeast becomes active and dough begins to rise again. Some rising will take place in the refrigerator but the dough can be punched down if it gets too high. Refrigerator doughs allow you to mix one day and bake the next-a special convenience for homemakers with busy schedules. You can also make one batch of dough and bake rolls fresh the next two or three days. , DECEMBER 26, 1974 Commercial frozen brad doughs provide a convenient means of producing freshly baked yeast breads and rolls. Some home recipes produce doughs that also freeze well after shaping. But the storage time of frozen dough is limited to two weeks, with a sacrifice in convenience, es pecially when compared with the six-month storage time of the baked breads. For ease in yeast preparation, we suggest you try a batter bread. The texture will be coarser, but the flavor is delicious. BE KIND TO YOUR WAISTLINE A pound represents more than 16 ounces; one pound added to the full-grown adult’s normal body weight represents about 3600 calories -calories he ate but did not need! During the holiday season, you may be tempted to eat many such calories. There are about 100 of them in a two-inch iced Christmas cookie—in a half-inch slice of fruit cake..in a one-inch cube of fudge-or in eight or nine nuts. There are at least 150 to. 200 calories in a punch cup of•; egg nog. / Throughout the next few: weeks, you will be tempted to: nibble on these foods at; home., and they will be offered to you by friends. A . few cookies at home, fruit cake and egg nog from friends, plus the heartier-than ■ -usual yuletide meals., will mean extra pounds in a few; days. "But, you say, ‘‘Some thing would be missing if you; couldn’t enjoy these holiday foods.” We agree with you; however, we encourage you to enjoy these foods in modera tion. Limit yourself to one thin slice of fruitcake at a party..or courteously say, “No thank you,” when you are encour aged to take the third cookie or the second cup of egg nog. Come New Year’s Day, you’ll be glad you did. Happy Holidays, anyway! PAGE 3
The Yancey Journal (Burnsville, N.C.)
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Dec. 26, 1974, edition 1
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