Logansport Pharos-Tribune from Logansport, Indiana on October 6, 1977 · Page 6
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Logansport Pharos-Tribune from Logansport, Indiana · Page 6

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Logansport, Indiana
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Thursday, October 6, 1977
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•nHgxtoy.Oetotnri.itOT Less On-French Table Today TbePtunw-THixm .Ind.-a James-Long Wed In Afternoon Rites Teresa Ann James and Michael Kim Long were married during o double ring ceremony Sept. 10 a( the Lockport Church, The Rev. RaymondSkelton officiated at the 2:30 p.m. service. Music was provided by Ann Sterrett, soloist; Viola Bean, organist; and Carol Temple, pianist. Parents of the couple are Mr. and Mrs. Ralph James. Rt. IS, and Mr. and Mrs. Richard Long, Burnettsvillo, Kathy Foutch, Monticello, served as the bride's honor attendant. Linda Temple, sister of the bride, Logansport. was matron of honor, and Sandy Wilson, BurnettsviJle, and Pam James, Logansport, both sisters of the bride, served as bridesmaids. . . Jennifer Temple, niece of the bride, Logansport, and Ryan Long, nephew of the groom, Burnettsvillc, were flower girl and ring bearer respectively. Howard Weaver, Idaville. served as best man. Rick Long, brother of the groom, Burnettsville; Brad McLeland, Burnettsville: and Jerry Parsons, Burnettsville. were groomsmen. Ushers were Terry Frye and Terry Hudson, both of Burnettsville. The bride, given in marriage by her parents, wore a gown of soft sheerganza. Venise lace trimmed the neckline, bishop sleeves, the waist, the top of the flounced hemline and attached train. Matching venise lace trimmed her cameiot headpiece to which a fingertip tiered illusion veil edged in scalloped lace and appliques was attached. The bride's flowers were a cascade of yellow sweetheart roses, pink, blue and white babv carnations, baby's breath and English ivy. Her attendants wore pastel-colored princess style gowns of satin crepe in the- colors of apricot, green, blue and yellow designed-with scoop necklines. Each'wore a picture hat and carried a single long-stemmed glamillia to match her gown. ' . A reception was hosted in the church basement for 200 guests, Hostesses were Terry Mulchler, Elwood: Rhonda Logan. I-ogansport; and Cathy Wood, Burnettsville. Deb Parsons, Burnettsville. was guest registrar, and Lori and Heather Stilwell, Logansport, were in charge of ihe gift table. A rehearsal dinner was hosted by the groom's parents. A 1977 graduate of Twin Lakes High School, Mrs. Long is employed at T. M.Morris Manufacturing Co., Inc. Her husband was graduated from TLHS in 1974 and is employed at Rockwell International. Following a wedding trip to Brown County and Nashville, the couple is at home at Box 21, Burnettsville. By ROSETTE HARGROVE PARIS"iNEA)--The French-have long enjoyed the reputation -of eon- noiseurs in the art of eating. But in this, .as in many other ways of life, a blood• less revolution has taken place. Jean Dupont (the John Doe of France), beset by the vitamin obsession fear of the effects of cholesterol, the battle to avoid overweight by sidetracking greed," the fifth major sin, has awakened to the fact that the traditional ritual of two daily major meals has been radically undermined. The French revolutionary masses once demanded bread and freedom. In 1936, with the appearance of the Popular Front, it was steak and paid vacation. In 1977 they think in terms of health and leisure. The "bouffe" fsiang for food) according to recent poUs today becomes a relative item, no longer dominating the family budget- whieh does not mean that it no longer represents a major expenditure. But it is a far cry from the 15 dishes or courses once considered a must to celebrate a birth, marriage or any other great family occasion to the more calorie-conscious five courses which represents a formal repast today. This same approach is evident in the simplication of the interminable official dinners given by the president of the Republic to visit. ing royalty or heads of government. In 1905 no fewer than 17 courses were served at the Elysee Palace in honor of King Alfonso of Spain. But when President . Charles de Gaulle entertained President and Mrs. John P. Kennedy in 1961, a relatively simple menu consisting of six courses was served. It appears that fewer Frenchmen today suffer from "maJ de fwe" .(liver trouble) because they have simplified their eating habits, not because they have tried especially to limit their expenses. They are also decidedly more weight-conscious. Because the French are generally more prosperous today food specialists say that they want more variety in their meals. The image of the Frenchman wearing a beret and carrying a yard of bread under his arm has . now become folklore. Bread consumption, which really ' was the staff of life for many, has dropped phe- nomenonally-in 1970 it was 160 pounds per year per person, a third of what it was less than 100 years back, and it is estimated that by 1980 the figure will be around 125 pounds. For most big receptions today, refreshments are limited to buffets consisting of reconstituted hams, fowl, cheese and fish cut into bite- pieces stuck on a slender stick. ' . "Although rich in proteins, potatoes, beans and lentils have met their Waterloo in all collective canteens in , factories, schools, barracks and hospitals," says Marcel Forget, president of the coordination committee which supplies something like 12 million meals daily. Now time-saving housewives are thankful for the appearance of deep- freezers in supermarkets and smaller stores where they can buy packaged French fries, dehydrated purees, milk and other articles which their elders tend to despise, believing that the process leaves any product tasteless. Frenchmen have become carnivorous, says Professor Bourg, who lectures on human feeding at one of the leading city hospitals. This is the new form of daily bread,"' he points out. Trouble is, according to the butchers' syndicate, housewives now demand thick steaks, legs of lamb and other choice cuts because they have not or will not take the time to waste on a less-expensive pot roast or succulent stew. Fish comes next in popu- ' ' lar favor. The variety of deep-frozen fish is wide and it is slightly less expensive than meat and. all restaurants offer a varied selection of fish dishes on their menus. Cheese is still a greatly appreciated staple in the French eating habits. For 1974 records' show a consumption of 28 pounds per capita per year and this figure is supposed to reach 36 pounds by 1980, or eight times more than one hundred years ago. But refrigeration has endangered the quality of the 460 varieties that France produces! , The French have not yet acquired the habit of drinking a glass of orange juice with their breakfast, but since time immemorial fresh fruit appears at both lunch and dinner, usually replacing a dessert or ice cream. The last once was reserved for special occasions. Go to the few open-air markets left in the Paris area and here you will see piles - of seasonal fruit or. sale. They are bigger than 3C years ago: but the older generation sighs and say they have lost their savor by_ being picked before maturity. When a market gardener whose small holding is situated 10 or, 15 miles from Paris comes along with ht crop of seasonal fruit and vegetables, his stall is devastated by a crowd of buyers who know the produce ha? never been near a DIOCK ot ice. Wine is still a staple in French families. .But the rough "gros rouge" (red wine) has been abandoned fora better quality. Labelled and bottled wines always appear on festive occasions as well as champagne. Consumption of bottled waters and soft drinks double every JO years-from 30 quarts in 1960 to around 115 in 1980. The French, along the years have become diet conscious and while two decades back there was really only one cookbook in every household-Tante Marie"today they are legion. There is also a definitely different approach in French restaurants, from the bistro to the three-star establishment. It is not so long ago when a client never would have dreamed of ordering just one main,dish in a three-star restaurant, simply because he would have . lost face with the headwaiter. Things have changed today and the most imposing maitre d'hotel will not flinch when a client announces:-"I will start with a main dish." Says Minister of "Health Simone Weil,' "People now understand that a gala meal need not consist of 15 courses." Smart women today have returned to the stove and a hostess prides herself on producing a single dish which she has cooked herself. Men have followed the movement also, even to the point of attending cookery classes. The concern for economic gastronomy is related to the modern way of life. People are more sedentary, walk less, use fewer muscles. This goes-for the big business executive right, on through to the blue collar worker, and the farm hand. City people live in overheated rooms. All this means that eating habits connected with an active life can prove harmful to health. It is therefore necessary to rationalize eating habits to the individual way of life. Today man's enemy is obesity. Slenderness, a flat stomach, induces a happier outlook and prolongs life. The florid face and rounded stomach of the prosperous middle-class bourgeois of the 19th century could almost be considered an infirmity today.: (NEWSPAPER ENTERPRISE ASSN.) JOSEPHINE LOWMAN Small Details Essential In Your Beauty Routine Few women are satisfied wilh the way they look. Even fewer realize what a tremendous difference several simple beauty and health routines can make when indulged in regularly. Any contrast between you and a knockout is probably due to the sum total of ninny small details. Most of these react amazingly well to continuous attention. Such rituals can be boring unless you keep in mind the more attractive you toward which you are moving. Today. I want to bring you a list against which you can check yourself. Perhaps you have become careless about some of the following details. — Do you remove your makeup every night and cleanse your face at least once a day? Jf your skin is dry, use soap and water only twice a week and cleansing creams the other days. Apply a moisturizer under your makeup during the day and lot a lubricating cream soak into the skin of your face and neck during the night or at some lime during (he day. If your skin is oily, use no creams and wash your face with soap and water several times daily. Use astringents. (These are not recommended for dry complexions.) —Do you give your nails regular care? For most women. Ihis means a weekly manicure. Wear rubber gloves when doing Tipton School Chili Supper Set The annual chili supper and carnival of Tipton School will be conducted Tuesday. It will be from 4:30 to 8 p.m. This year a crafts store will be an added feature. The public is invited to attend. .wet work or any which requires cleaning materials. Massage a softening lot ion into your hands after washing them. — Do you brush your teeth after each meal whenever possible? A Rood tooth pasle will help remove stains from food or smoking. Do you use dental floss daily? This will help you avoid periodontal disease. Regular visits (o your dentist are great preventive measures. —What about your hair? Do you shampoo it regularly? If you have normal hair, once a week is usually right. If it is oily, wash it as often as necessary U> keep it in good condition. If it is dry, perhaps ten days is best. Cream rinses and shampoos will also -be helpful. —Do you gel enough sleep? People differ greatly .but most require seven or eight hours a night for best health and looks. . If you shortchange yourself regularly, your complexion will be grey, your eyes and personality will be dull and circles will probably appear under your eyes. —It is essential to work exercise into your day. This promotes good looks as well as fine health. The two go hand-in- hand. —Nothing will make you look older and damage your attractiveness more than drooping posture. Are you conscious of it? If you will fil ihese routines into your daily schedule, they will not seem like work but like a part of your lifestyle. You are much more apt to be faithful if you have a regular time for each ritual and stick to the program as often as possible. If you would, like a copy of the free leaflet. "The Most Attractive You." send long, stamped, self-addressed envelope with your request to Josephine Lowman, in care of this newspaper. Little Recipes Blood Donor Restriction Changes Are Announced Women In Army Two major changes , in the medical restrictions on Red Cross blood donors have been announced. The announcement, made by Dr. Margaret J. Ball, director of the Fort Wayne Regional Red Cross Blood' Program; stated that persons with hypertension controlled by medications will no longer be deferred as blood If Defense Secretary Harold Brown has it his way,'the U.S. Army of the near future will be smaller and have more women. As a cost-cutting move for the fiscal 1979 Defense budget — which will be presented to Congress and the public in January r- .Brown wants to trim the Army by 10,000 soldiers. If he sticks by his decision, he may provoke a major battle in Congress, Earlier this year the Senate Armed Services Committee voted to reduce Army strength by about 13,000 by Sept. 30, 1978. The Army lobbied hard and the figure ended up at 3,000. Army strength now stands at 783,000, Plans had called for 50,000 women soldiers by the end of 1983,. Brown wants-at least 80,000. The reason? It costs the armed forces less to recruit women than men. • . (NEtt'SPAPEREKTEHrmsEASSNj ' ten Hu SALAD BAK tes-sssseassi Harold Brown Out Of This World! .34 ten -NEEDLEPOINT CLASSES- Clots** begin week of Oct. 18th NEEDLEPOINT I 4 week court* for beginners 2'/a hour session each week. NEEDLEPOINT II Decorativ* stitches. Needlepoint experience necessary. S Week course BARGELI.OII 5 week course. Needlopoint exp. nee. CaH Now. Mutt be registered by Oct. 14th. Morning I Ivmlng S««Ion« OPEN TiMsdoy thru Saturday 10 A.M. to S P.M. 722-1756 406 £ Broadway Downtown Logantport donors and thai Ihe Center will no longer require a waiting- period following ear piercing. . ear stapling or acupuncture, Persons who have formerly been deferfcd for those reasons and whoHv'ould, likc.to become .blood donors are asked to sign up for the next Cass Count v blood bank which wilI be Oct. :i 1 a't tile Loganpsort State .Hospital. 'With melonballer, scoop balls out of cantaloupe halves. Combine balls with fruit cocktail and a splash of lemon-lime soda. Return fruil to cantaloupe ,and top with .sprig of mint. Voila! It's ready as a breakfast treat, appetizer or simple dessert. .,.. ' • bits. For an early morning coffee cake, butter English muffin .halves then top with canned cling peach slices sprinkled with cinnamor) and sugar. Place under broiler just long enough for sugar to melt. OPEN AGAIN FOR BUSINESS A FEW FINAL TOUCHES TO GO . . . BUT STOP IN AND SAY HELLO 322 E.BROADWAY DOWNTOWN LOGANSPORT OPEN 8:30 TO 5 DAILY, FBI. EVE. 711 8 It's ghost and goblin time again.. For a Halloween salad place golden canned cling peach halves on beds of lettuce. Make a shaggy wig of shredded cheese and funny or scary faces with raisins, nuts oi- chocolate WEHAVi YES! Halloween Cards SPORTIANO-GIFTIAND 513-515 EAST BROADWAY Wran IntndudnzSherwin-Williatns Collection by Del Mar Savef/3 o// regular after-sale price Perfect Touch Woven Woods 30 uersotile color and pattern comtinadons for euerjj decorating style. Insulates loo' OH THIS STANDARD 30WCH GERAHGE • Automatic clock, .timer, reminder timer • Removable oven door with window. • Oven interior light • Infinite heat rotary control* NOW ONLY SHOES FOR JEANS Wrangler Shoes for Jeans. You can't wear them with your tuxedo, but they're just right for jeans. tewhrStititls and other Woven Wood Cotkctions Lewlar Blinds in ouer'JOO colors. Woven Woods-in many patterns and colors. i,. Custom Dnperits Save ana aide selection of colors, .patterns au'd textures. "Perfect Touch" at.all stores Other mmdoui treatment items available at most stores laual'atlon noi^ncluded Sole tnas October 31' 729 E. MARKET ST. OttNMOAIlV.'f-* SAT. fASTGATI HAZA 'PNONI 723*99 W V LOGANSPORT PH. 753-4266 B&F • FAMILY SHOlf Locally Owned—Logantport Mall

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