The Daily News from Huntingdon, Pennsylvania • Page 8

PAGE 8 THS DAILY NEWS, Huntingdon and Mount Union, December 26, 1975 Holiday treat I I I I Society and Club News haircut by a pro IT'S EASY TO CREATE AN ATTRACTIVE array of tasty sandwiches with simple ingredients on a base of salted cocktail rye which comes laced with caraway seeds and thin sliced in almost perfect 2V4-inch squares. Shown here, on buttered cocktail rye are three topping combinations: (left) egg salad, radish slices, and a sprig of watercress; (center) rectangles of mozzarella cheese tucked into the folds of sliced salami, topped with cherry tomato slices and garnished with shredded parmesan, a dash of oregano and sprig of parsley: (right) jumbo shrimp on softened cream cheese sprinkled with chopped chives and a cress garnish. These sandwiches may be served open faced or closed with a second slice of cocktail rye. Dainty Sandwiches And Canapes From Rye Bread Christmas Party Held For Children Children of the Fifteenth Street United Methodist Church in Huntingdon were treated to a Christmas party on Sunday, December 21, at 2 p.m. Games were played at the different age levels, along with group singing of many Christmas songs.

Games and songs were under the leadership of the Youth Fellowship and the advisors. Refreshments of cookies, chips, pretzels and punch were served. Mrs. Alice. Coffman, children's coordinator, served punch to the 39 persons in attendance.

Following refreshment time, the children got a big nurprise; a visit from Santa Claus. Santa talked with each boy and girl and before departing for the North Pole, he presented each one with a big orange and a large peppermint stick. A vote of thanks goes to those individuals and organizations who helped to make the party a success and a happy time for the children. The party committee included Mrs. Alice Coffman, Miss Donna Gutshall.

Miss Lou Ann Kelly, Mrs. Regina Malcolm, Mrs. Betty Ramsey, Mrs. Peggy Rutter andMrs.NancySalter. For sandwiches that look like dainty works of art, yet are easy to make, hardy, and delicious, try a base of salted and caraway-seeded cocktail rye that's as apropos with tomato juice, lemonade, or other beverages.

The suggestion comes from a home service institute, authorities on bread since the early 1900's. Their recipe testing staff reports cocktail rye flavors interact with those in ham. cheese, tuna and other simple fillings to produce delightfully different sandwiches of appeal to children as well as adults. Baked with a delicate balance of rye and wheat flours, the long, slender cocktail rye loaf contains about 45 thin, but full-bodied slices which are shaped in almost perfect 2's-inch squares. For casual service, merely arrange cold meats, fishes, and cheeses on platters and fill bowls with spreads, egg or tuna salad, pickles, peppers, olives and other relishes, and then use a separate plate, bread basket or cutting board.

Provide a dish of butter or margarine, plus serving spoons, meat forks and spreaders, and let family or The Classic guests concoct their own sandwiches. Attractive canapes for fancy entertaining are easy to make in various shapes and sizes because of the squarish contour of cocktail rye. Smaller squares are achieved by cutting each slice in half twice. Triangles result from two diagonal cuttings. For oblongs, cut in thirds.

The tedious and wasteful practice of removing crusts before making canapes or open-faced sandwiches is eliminated with this cocktail rye as the crust is tender, clings to the center bread, and enhances total flavor. Canape making is quicker, if the butter spreads are put on the entire slice of bread before creating the different shapes. as olive, carrot, or pickle slices, parsley, cress, nuts, or a dollop of be added after cutting the bread to the desired design. The little sandwiches and canapes may be prepared ahead, placed on cookie sheets, wrapped in foil, waxed paper or plastic buss, and refrigerated until serving time. This is a plus factor which allows the host and hostess to enjoy their own parties without having to be lied to the kitchen while the fun is taking place.

Another convenient plus: cocktail rye, available in deli departments and dairy cases, keeps refrigerated about 30 days, frozen some six months. Calendar SUNDAY, DCOMBER2B Thouiond Hilli Mill ctf 2 p.m ol la Blair Perk Kirtingdon, a allt CMA Youths Have Party In Mount Union The Christian and Missionary Alliance Youth Fellowship of Mount Union held a Christmas party on Thursday evening. December 18, at the home of Aria Sue and Melody Cornelius in Mount Union. During the evening, the group engaged in playing numerous entertaining games. The group presented the leader of the A.Y.F., Pastor William Wollett, a gift to show their appreciation for the time which he has spent with them in the past two years.

The youth enjoyed delicious refreshments served by the hostesses. Aria Sue and Melody Cornelius. Those present for the party were Joyce Fetrow Diana Sellers. Rose Gcarhart. Dave Wakefield, Melinda and Michele Port.

Mary Ellen and Cathy Marshall. Cindy Wollett. Melanie Jaymes, Pastor Wollett and Aria Sue and Melody Cornelius, hostesses for the evening. MONDAY. DKEAWR 29 Alectalicl Anonymoui Mil mMl in Sr JurnM Lulhiran Chuidx Hurtingdon TOPS Pa No 437 a 7 30 fKnalion motn of Ita Cowlixd Apart- Way Back When The first cotton mill in the United States was built at Beverly, in 1787.

Powered by mules, it was visited by President George Washington. Grove Tells About Peace Corps Work This with hutton-fiont and Auntie A-lim- Han- is to lie one of your favorites! It's easy to anri so very nice to wear. No. H'S'M with l'hutrj-(iuidt- is in HI', to -'I'-i. Size l.ust yani- -lli-im-h.

Patterns available only in sizes sfiowv. TO OBOES, send 7SC tor each pattern, plus 25c for postage and handling. SUE BURNETT Daily 1150 Ave. of Affliricis New H. V.

10036 Print Name, tdoien with ZIP CODE, Style Number ind Sill. Coupon for FREE Pat- n-rn i- in the '75 Fall Basic FASHION. I'rk-i- .81.25 a copy. John Grove, who after two years in the Peace Corps has recently returned to Huntingdon, was the speaker at the December meeting of the Huntingdon Business and Professional Women's Club. The session was held at Huntingdon Molorlnn.

Grove, who illustrated his talk with slides, concentrated on two contrasting cultures- thai of Ghana and that of Onan, among whose peoples he has worked. He pointed out the markedly if erent anthropoligical structures of the two peoples and the manner in which language and customs have been influenced by climate. Work with the Peace Corps offered a chance to liveamong the people and learn to speak their languages and the speaker showed -not only a knowledge of the physical surroundings, climate, religious beliefs of the two peoples under discusssion. but also a fine sympathy and understanding of their needs BPW president. Eileen Hensler Donelson, welcomed a new member, Claudine Smith.

Sara Jean Brown was accompanied by her daughter Ellen and Marie McEwen had her daughter, Shannon Warsing.asherguest. A note was read from the Salvation Army thanking the club for ringing the bell for the Christmas kettle. This project was led by Orpha Hearn, who also expressed her appreciation of the members' cooperation It was announced that thirty wrapped gifts had been collected for a project to benefit the guests in the extended care unit at the J.C. Blair Memorial Hospital. The Auntie Dorrie Christmas party was held on Saturday, December 13, at the Community Center, with 55 children attending.

BPW has undertaken the administration of this generous program for many years, carrying out the request of thelate Mr.Chisholm. Among the several undertakings of the ways and means committee are a rummage sale slated for March 27, and a sale, going on at the present time of bicentennial jewelry. Birthday gifts were won by Elena Querry. Jane Hearn, Mary Ann Corbin. Dorothy Hobbs and Ida Brown.

Robinson Family Has Get-Together The Wayne Robinson family met Sunday. December 21, at the St. Mary's Catholic Hall, Shade Gap, for their annual Christmas party. A delicious cafeteria style covered dish luncheon was enjoyed by all present Later everyone enjoyed the many games which had been planned by Anna Robinson. Prizes were awared the winner.

The late afternoon hours were spent in pleasant fellowship. Those present were: Mr. and Mrs. Cecil Cisney and Bonnie. Mr.

and Mrs. Danny Cisney and Chad. Mr. and Mrs. Edward Parson.

Douglas and Todd. Mr. and Mrs. Ellsworth Parson and David, Mr. and Mrs.

Leon Robinson and Denny, Carol, Judy and Frankie, Mr. and Mrs. Fred Robinson, Rhonda and Karen. Mr. and Mrs.

Ronald Waters and Duane. Daryl. Darwin and Curtis, Mr. and Mrs. Cloyd Cresswell and Larry, Mr.

and Mrs Glenn Parson and Brian and Melissa, Mr. and Mrs. Robert Parson and Scott, Mrs and Mrs. Daryl Robinson and Theresa, Junior. Lisa and Rena.

By Ellic Grossman NEW YORK (NBA) The "do" is dead. Long live the little-do and the no-do. That's the consensus of several top New York hair stylists regarding this year's holiday looks. Or, more accurately, the lack of them. Whatever suits you is right, they say.

Just keep it simple and natural. And don't, for heaven's sake, do anything outlandish to your hair just because it's New Year's Eve. "You wouldn't go to a plastic surgeon and get an Oriental nose job to go with a Chinese outfit you're wearing to a party," reasons Linda Christiano who represents Cinandre, a chic salon composed of 30 stylists spread over three floors, "so don't do something equally drastic with your hair. "Permanents are in and hair is generally shorter this year," she continues, "but we don't talk about styles or trends." What a stylist does here with a client's hair depends on the shape of her face, the texture of her hair and her lifestyle. If she's active in sports, for instance, the hair should be kept out of her eyes.

"I have thin hair and a long, narrow face," she says. "My hair style balances my features and at the end of a long day, my hair doesn't fall down." Ms. Christiano's short, light hair is parted on the side and stands at attention in a petrified friz that looks capable of withstanding a hurricane. It was brought into submission by the eerie red light of a heat lamp, which dries the hair without disturbing it. Three years ago.

Bruno Demetrio, young, dark, born in Italy and reared in Morocco and France, opened his first and only shop, Le Salon, and quickly made a name for Happy Birthday December 26,1975 Mrs. Fred R. Lang, 1330 Mifflin Street, Huntingdon. Geraldine Steninger, Rockhill Furnace. Michael Lynn Everhart, son of Mr.

and Mrs. Harold Everhart of 50-1 Moore Street, Huntingdon. Mrs. Everhart also marks a birthday today. Kenneth Hileman, 2310 Murray Avenue, Huntingdon.

Roberta Ann Bell. 15-year-old daughter of Mr. and Mrs. George Bell of Petersburg. Tracie Lynn Shapiro, daughter of Mr.

and Mrs. Jerry Shapiro of 31 W. Maxwell Street, Mount Union, issix years old. UNDERSTATED hairdos for special occasions start with cap-like styling. An amusing fantasy (left) comes from a hairpiece chignon of two tones of beige lamb's wool, braided, coiled and frizzed out as an Afro touch.

A jeweled cap of golden wires and rhinestone droplets (by William de Lillo) tops a simple hairstyle cut in a cap shape. Up-flip frames the face combined with soft bangs. Styles by Raymond of Enzo da Perugia. himself and his eight stylists. "We started the friz a year and a half ago, and the Oriental look last spring," he says.

"But there isn't one look today that's in or a special style for the holidays. If you have a beautiful haircut, you don't need anything else." What of the woman who wants to hide her hair under a turban that matches her caftan? "Why not," Bruno says, "if she feels she looks fantastic? But if she wants to dress up her hair, she should pla'y with accessories clips, combs, earrings, etc. The simpler the hair, the more striking." There was a run on Louis' and Guy's in the profession when Louis and Guy opened their 10-man salon 18 years ago. "So we latched onto the initial 'D' and called the salon 'Louis-Guy D', for emphasis," says Louis, who has curly gray hair and modified mutton chop whiskers. "Sunbursting" is a fresh form of streaking he recommends for light blonde to medium brown hair.

"We streak the hair very finely on top of the head beginning behind the hairline, so that as the coloring works its way down, it grows out like a sunburst. As if the sun kissed your hair." His native French accent has died, but not his lyrical French soul. "And there's no touch-up required," he says, "unless the woman wants it." Brunettes who want to be kissed by the sun are treated to a combination of cognac, brandy and dark streaks which produce a tortoise shell coloring. "We do a lot of curly waves and Chinese chops because our clientele is very young. If a woman wants a Chinese chop but she can't wear bangs, we part the hair in the center and cut it blunt all around to achieve the same effect.

You can also do a variation of this style with a body wave or small rollers." At Vidal Sassoon's, they're apoplectic about conditioning. Do what you will with your hair friz it, fry it, clamp it in a bun: if it isn't beautifully conditioned, you're ruined. In addition to 28 stylists and 25 assistants, there are five specialists on staff who devote their time solely to coloring and conditioning. To cope with gray hair which has an inherent coarseness, Sassoon recommends any conditioning product that works for the individual woman. He suggests experimenting with small amounts of various brands until you find the one that succeeds.

Rinses are good for gray hair, providing they don't produce eggplant or grape shades. Finally, if you're at all in doubt about anything to do with your hair, the stylists concur: go to an experienced professional. What they don't add is what we all know If he botches the job. at least you have someone to blame. NKWSI'AI'KII ENTEHI'KISK ASSN Chicken Is Part Of USA Heritage As America observes its Bicentennial, chicken joins the celebration as one food which has been a part of the nation's culinary heritage for more than 200 years.

The first explorers brought chickens with them on ships from Europe. Some 500 domestically bred chickens were listed on an early Jamestown inventory offspring of those which survivedthetripfrom England wilhthecolonists From the Indians, Colonial housewives learned to use corn in their cooking and soon a staple in their diets (especially in New England) was succotash thick, corn-bean soup which was probably served by Pilgrims at the first Thanksgiving dinner in 1621. The oldest succotash recipe on record requires the boiling of two fowls in a large kettle of water. Daniel Webster wrote that his mother was an artist at simmering together chicken and salt pork "in herown rare manner" and she always served it when he visited her in New Hampshire Chicken was on the menu when George Washington Seasoned garlic butter: combine one tablespoon garlic salad dressing mix and cup softened butter, mixing thoroughly. Makes '2 cup.

Purple Cow: pour frozen concentrated grape juice into cold milk (always add juice to milk), stir quickly and serve with a scoop of vanilla ice cream you wash lettuce, celery and other leafy vegetables before storing, be sure to drain them thoroughly. Too much moisture can hasten decay. Fruit cake batters usually contain a high percentage of sugar and may scorch easily. To prevent scorching, line baking pans with parchment paper or plain brown wrapping paper. Two layers of white typing paper will do also.

Fit paper closely to the pan shape and grease or oil lightly before adding batter. TO BECOME Mary F. Stoner of McVeylown, R.D. 1 and Charles E. Stoner of Kistler wish to announce the engagement of their daughter.

Patti Ann, to Mr. Kevin L. Miller, son of Mr. and Mrs. Gary Miller of Mount Union, R.D.I.

The prospective bride is a 1975 graduate of the Mount Union Area High School. Her fiance is also a graduate of the Mount Union Area High School, Class of 1975. He is employed at the IG A Store in Mount Union. No date has been set for the wedding entertained General Lafayette at Mount Vernon. And Annette, the Monticello governess for Thomas Jefferson's children, left written instructions for making "Chicken Hash" when he moved into the White House, noting.

"This dish is for breakfast." Because of lack of refrigeration, chickens were herded live aboard luxury steamboats on the Mississippi and Ohio Rivers. These were often prepared by French chefs and served in the most elegant manner beneath chandeliers swaying to the boat's motion. Mark Twain, traveling in Europe in 1878, became nostalgic for what he called a "nourishing meal" and wrote out a lengthy menu of what he would like to have awaiting him when he arrived home. This included "broiled chicken. Americanstyle." Fried chicken was typical not only in the South but in the country's mid-section as settlers moved West, taking with them recipes of mothers and grandmothers Back-yard barbecuing, considered by many a 20th century innovation, actually dates back to pioneer days, when it was more pleasant to cook outside than indoors in good weather.

Then as now. chicken was a favorite for the 1 grill. Immigrants brought their own ways of preparing chicken from the "Old World" and because of them American dinner tables are enriched with such favorites as "arroz con polio" from Spain, Hungarian "chicken 1 'chicken cacciatore" from Italy: and Chinese "chicken chow mein," among countless others. George Bagby in his book, Old Virginia Gentlemen," included in a list of requirements "to make a true Virginian." that "He must have fried chicken, stewed chicken, broiled chicken and chicken pie." And a contemporary chef, writing in a recent publication, said, "Chicken is often a chef's first choice when planning a meal only for nutritional value and economy but for versatility. Chicken is for a cook what canvas is for a painter," he declared.

So as the United States begins its third century, what has come to be known as "American cuisine" is really an evolution of all its past. And chicken has been an important part of this culinary history from the very beginning. America has been called a "melting pot" of many nationalities and certainly American food has evolved from the favorite dishes of many lands. Here's a favorite of Oriental cooks which could add an international note to your next party. JAPANESE CHICKEN 'N LIVERS ''a cup soy sauce 1 4 cup sherry 1 tablespoon sugar 1 teaspoon ground ginger '4 cup water 3 pound chicken livers.

cut in half 1 large whole chicken breast, split, skinned. boned cut in 1 in cubes scullions cut in 1-inch lengths 1 cup rice, cooked 2 tablespoons white vinegar 2 tablespoons sugar 2 teaspoons dry sherry Combine soy sauce, sherry, sugar, ginger and water. Boil 1 minute: cool. Marinate chicken livers, chicken cubes and scallion pieces in mixture 15-30 minutes, turning once On short wooden skewers, thread a chicken cube, a chicken liver piece, a scallion piece, another liver piece and another chicken cube. Grill over hibachi 4-5 minutes per side, brushing occasionally with marinade.

OR. oven broil 3 to 6 inches for 7 to 10 minutes. Serve with rice prepared as follows: Cook rice according to package directions. Meanwhile, in small saucepan, combine vinegar, sugar and sherry. Bring to boil and stir into cooked rice.

Serves 4 or 5. Anniversaries December 26,1975 Mr. and Mrs. J.C. Dickson of Huntingdon R.D.

2 are marking their 51st wedding anniversary today. Mr. and Mrs. Robert Querry of Mapleton Depot R.D. were married 30 years ago today.

WEAVER THE FLORIST 211 Fifth Huntingdon Phone 643-0530 Do Your Christmas 'SWAPPING' EARLY If your Gifts From Saxe's Are Misfits, Wrong Colors Just March Them Back To Us We'll Gladly Exchange Them. We Would Appreciate That You Make All Exchanges As Soon As Possible. The SAXE Stores Mount Union.