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PARTY-FAIR—Two ways to dress for the holidays: In a black
' cotton velveteen dress edged with white lace and ribbon sash
(left) or in a deep red cotton velveteen dress and pants trim
med with wide lace. Both by Johnston of Dallas.
WINNING ENTRY — Mrs.
Martha Fulton, Clarksburg, O.,
won top honors In the adult
division of the National Grange
Cotton Sewing Contest with
this Jacket dress of cotton
ottoman. She will compete
with two other division win
ners for the grand award to bo
announced at the National
Grange convention in Novem
ber.
SEWING AWARD — This cot
ton knit coat and dress en
semble made by Mrs. Angela
Maras, Antioch, HI., was
chosen one of the three top en
tries in the National Grange
Cotton Sewing Contest. The
outfit placed first in the di
vision for adults sewing for
children. /
ing:
and handlers of
North Carolina’s $100 million
annual egg crop will take a look
at the future of their business in
a conference at North Carolina
State University, Nov. 5 and! 6.
Featured at the 1969 Egg In
dustry Conference will be an ad
dress on the “Trends and Future
of the Egg Industry,” by Dr.
Robert Cook, the new head of
the Department of Poultry Sci
ence at NCSU.
Two panel discussions will
deal extensively with the
Marek’s-leukosis disease complex
and housing problems faced by
egg producers.
Other items on the program
will include talks on producer
cooperatives, federal egg inspec
tion, and waste disposal systems.
The conference will open at
1 p.m. Wednesday, Nov. 5, with
Dave White, executive secretary
of the N. C. Egg Marketing As
sociation, presiding. It will con
tinue on Thursday morning with
Ed Woodhouse, executive sec
retary of the N. C. Poultry Fed
eration, presiding.
All sessions will be held in
the Schaub Food Science Build
ing on the campus of NCSU with
the exception of the banquet on
Wednesday night, which will be
held at the NCSU Faculty Club.
North Carolina egg production
topped $100 million for the first
time in 1968, making the state
the nation’s sixth largest produc
er of eggs.
Soybean Use
Increased in
Food Products
Soy ingredients will probably
be foiind in an increasing num
ber of food products, from bak
ery items to desserts, within the
next few years, says Mrs. Ruby
Uzzle, extension consumer mar
keting economist, North Caro
lina State University.
We already eat soybean pro
ducts almost daily, the specialist
notes. If you read the label you
will find that the soybean in the
form of soy lecithin, flour, pro
tein or oil appears in such items
as salad: and cooking oils, may
onnaise, margarine, sandwich
spreads, cake mixes, candies,
cookies, breads, cereals, dough
nuts, frozen desserts, whipped
toppings, baby foods and high
it you visit Mew Orleans you
may find yourself passing up
your own favorite shrimp cock
tail for the local favorite,
Shrimp Bemoulade. - This is
shrimp marinated for hours in
a fiery, reddish-gold sauce, then
served as an appetizer, tradi
tionally on flat plates over un
usually wispy amounts of salad
greens.
Behind the scenes in the
city’s restaurant kitchens, es
pecially the famous older ones,
you will see an inevitable array
of large, fiat pans filled with
marinating shrimp. Creole \
style: One nice thing about this
tangy remoulade is that all in
gredients are familiar, easy to
get Nothing far-out or expen
sive. And it will work texturix
ing miracles with the handiest
package of all, the can-venient
kind of shrimp. Canned shrimp
remoulade keeps and keeps.
Make it a week or more ahead,
if you wish, and keep refriger
ated. The longer the shrimp
stand in the sauce, the firmer,
more “chewy” they seem to get
' SHRIMP REMOULADE
3 can* (4)4 ounce# each) shrimp
3 garlic doves, eat fine
K cap horseradish mustard
2 tablespoons catsup
2 tablespoons paprika
H teaspoon cayenne pepper
2A cup tarragon vinegar.
Vi cup olive oil or ether salad oil
•)4 cap finely chopped green onioni,
tops included
Drain shrimp. Crash garlic in a howl and stir in all ingredients,
except shrimp. When thoroughly blended, add the shrimp. Mari
nate in the refrigerator two hours or longer, stirring occasionally.
Serve on small portions of-shredded lettuce or other salad greens*
Makes 6 to 8 servings. (Notes Canned shrimp remoulade is per
fect make-ahead party food. Provide party picks and assorted
crackers.)
protein, low-fat diet foods.
The development of the edi
ble high protein soybean fiber
into meatless meat-like products
has opened the door to a new
line of farm products, Mrs. Uzzle
adds. In its fibrous form, the iso
lated soy protein can be shap
ed, colored and flavored into a
variety of foods.
The fare now being manufac
tured consists of meatless but
meat-like foods resembling
frankfurters, hamburger, pork
sausage, dried beef and roast
beef, fried chicken, sliced chick
en, scallops and similar items.
Meat-like products are natural
in that they actually do taste
like the products they resemble.
Due to the fibrous nature of the
soybean protein, these products
also have a texture similar to
that of meat.
Although the soybean is fairly
new to this country, it is actually
one of the oldest croos grown by
m^n. The ancient Chinese con
sidered the soybean their most
I -
DEATHS
Mrs. Sarah Davis Jones
Funeral services were held
Wednesday for Mrs. Sarah Da
vis Jones, 67, of Deep Run route
1, who died Monday morning.
Mrs. Saflie Macon Wooten
Funeral services were held
Saturday for Mrs. Sallie Macon
Wooten, 72, wife of Elmer Woo
ten of Upper Lenoir County,
who died suddenly Thursday
night.
Mrs. Vida West Leach
Funeral services were held
^rid:>v for Mrs. Vida West
Leach, 74, wife of Roy Leach of
500 i-errv Street, who died ear
!'• Thursday.
Mrs. Florence Waller Humphrey
Funeral services were held
Friday for Mrs. Florence Wal
ler Humphrey, 85, of 605 Rhem
Street, who died Wednesday
nieht affer a long illness.
important crop and one of the
grains necessary for living, Mrs.
TT*zle says.
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