Alton Evening Telegraph from Alton, Illinois on September 7, 1963 · Page 8
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Alton Evening Telegraph from Alton, Illinois · Page 8

Alton, Illinois
Issue Date:
Saturday, September 7, 1963
Page 8
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PAGE EIGHT ALTON EVENING TELEGRAPH SATURDAY, SEPTEMBER 7.1963 Weddings of Interest in the Area Frazer- Scely All Saints Church in White Hall was thr sottiiiR today for (he mairiapr of Miss Judith Ann Srrly and .loel Carl Frazcr. The R.rv. Louis Schlangen of St. John's Catholic Church in Carrollton officiated, and a reception followed in the home of the bride's parents, Mr. and Mrs. Kenneth Srrly in White Hal). The bridegroom is the son of Mr. and Mrs. Harvey Frazcr, 2107 Fairmount Ave., Alton. He was attended by Wayne Harris. Mrs. Ronald Spangenberg of Jacksonville served as her sister's only attendant. Music was furnished by Mrs. Lawrence Thien, organist, and George Schnelten, vocalist. A wide-skirted gown of taffeta, trimmed in lace, was worn by the bride. The skirt ended in a short chapel train, and a pearl trimmed crown secured her veil. Her flowers were cascading mums and pompons. Mrs. Spangenberg was attired in a street length dress of pink taffeta, fashioned similarly to the bride's. Her veil was attached to a taffeta rose headpiece, and she held a cascade of white carnations centered by pink roses. The couple will live at 1110 McKinley Blvd. The bride attended Illinois State Normal University, and is employed by St. Mary's Catholic School. She is attending Southern Illinois University here. Her husband, a .graduate of SIU here, is employed by Aeronautical Chart and Information Center in St. Louis.. DeRuiter- Hayes Married at 11 a.m. today in St. Kevin's Catholic Church in Rosewood Heights, were Miss Marilyn Kaye Hayes and Garret Wayne De Ruiter. The Rev. Frank O'Hara officiated at the ceremony. The couple is receiving friends until 4 p.m. in the Knights of Columbus hall in Wood River. The bride is the daughter of Mr. and Mrs. Hubert J. Hayes of 100 Westerholdt Ave., East Alton. Mr. and Mrs. Garret De Ruiter of Chicago are the bridegroom's parents. Mrs. Larry Hayes served as matron of honor. The bridesmaids were Mrs. Robert Hayes of Champaign; and Mrs. Donald De Ruiter of Hinsdale. Donald DeRuiter was his brother's best man.. Robert and Larry Hayes, brothers of the bride, served as groomsmen. Mrs. Rita Crimm, vocalist, was accompanied on the organ by Mrs. Alva Ayres. The bride's peau de soie gown, trimmed in Alencon lace, featured a chapel train and a deep split in the hemline of the controlled skirt. A queen's crown held her illusion veil, and she carried a cascade of white orchids. The women attendants appeared in sheath dresses of satin faille in an autumn wheat shade, fashioned with tunic overskirts and scissor pleats. They wore circlet hats with whimsey veils, and carried cascades of bronze and yellow pompons. The bride and bridegroom, physical education and design majors, respectively, were graduated this year from Southern Illinois University in Carbondale, and will return to SIU this fall for work on their masters' degrees. The couple will honeymoon in the Ozarks area, and will live at 606 E. Park Ave., Carbondale. ~ TAPElTrOCKETS Sew a length of twill tape to the underside of pockets on boy's clothing and see how much longer the pockets last. MRS. FRAZER MRS. NEVLIN Nevlin and Tepen St. Francis Xavier Church in Jerseyville was the scene of the wedding at 11 a.m. today of Miss Gertrude Tepen and Robert Nevlin. The Rev. William Maul officiated, and a breakfast was served in The Oasis in Carrollton. A reception was given in Holy Ghost Hall. The bride is the daughter of Albin J. Tepen and the late Mr. Tepen. The bridegroom's parents are Mr. and Mrs. Claude Nevlin of 1009 W. Exchange St. Both families live in Jerseyville. The bride's sister, Mrs. William Randolph, was her matron of honor. Serving as bridesmaids were Mrs. Robert Tittle, also the bride's sister; and Miss Agnes Dougherty. The bridegroom's brother-in- law, William Rister, served as best man. Alfred and Victor Tepen, brothers of the bride, were groomsmen. Mrs. Maurice Beirmann was soloist, and was accompanied by Jim McLaren. The bride's gown of hand- clipped Chantilly lace and taffeta was fashioned with an overskirt effect and chapel train. Her illusion veil was held in place by a pearl and crystal crown. White roses, stephanotis and ivy were in her cascade bouquet. The women attendants wore floor length gowns of blue organza with matching organza veiled headpieces. Their cascade bouquets contained white and blue-tinted carnations. The bride is a 1960 graduate of Jersey Community High School, and is a former employe of General Telephone Co. of Illinois in Jerseyville. Her husband is employed by Laclede Steel Co. The couple will honeymoon in Florida, and will live at 312 Hill St., Jerseyville. Pearce and Bruntjen Miss Gloria Jean Bruntjen of Bethalto and John Allen Pearce of Decatur were married at 2 p.m. today by the Rev. D. A. Brunette in Zion Lutheran Church. The couple is receiving friends in the church social room this afternoon. The bride is a daughter of Mr. and Mrs. Herman M. Bruntjen of 306 Sheridan St., Bethalto. The bridegroom is the son of Mrs. Maynard Pearce of Climax, Mich., and the late Mr. Pearce. Miss Sharon Bruntjen, elder sister of the bride, served as her maid of honor. The bridesmaid was Miss Sharon Pearce, sister of the bridegroom. Arthur Cunifare served as best man, and the groomsmen were Robert Baker, Ronald Bishop and Louis Vossos. Mr. Cunifare and Mr. Baker live in Decatur. Miss Joyce Griggs was soloist, and Mrs. Christina Cook played organ selections. The bride's street length satin gown was made with a V at the waistline, and three bows on the skirt front. Her nylon veil was gathered to a pearl crown. She carried white pompons. Blue silk organza gowns and headpieces were worn by the women attendants, who carried colonial bouquets of white pompons. The former Miss Bruntjen was graduated this year from Civic Memorial High School. Mr. Pearce, a 1961 graduate of Parks College in St. Louis, is employed by Decatur Aviation. YWCA Calendar MONDAY, Sept. 9 No Meetings Scheduled. TUESDAY, Sept, 10 Free Sloppy Joe Party, 5:30-8 p.m.; for ninth grade and high school girls, with swim and gym. Exchange Shop, 10 a.m.-3 p.m.; opening day. WEDNESDAY, Sept. 11 Junior Hi Rec. Night, 5:30-8 p.m., free Sloppy Joe party, with swim and gym. THURSDAY, Sept. 12 No Meetings Scheduled. FRIDAY, Sept. 13 Mothers-To-Be, 1-3 p.m. opening session. SATURDAY, Sept. 14 No Meetings Scheduled. MIRROR OF YOUR MIND By JOSEPH WHITNEY mal, fairly well - adjusted children. These standards may present difficult problems and frustrations to children from maladjusted homes, many of whom have already developed neurotic tendencies, and some drift toward delinquency. Thus the school unwittingly contributes to juvenile delinquency, but it is seldom a basic cause. Can you talk yourself into lame? Answer: As a rule, fame derives from a combination of doing and talking, and talking is often the more important factor. Advertising executive Bruce Barton once commented that lie had approximately 1,000 volumes of biography in his library. "A rough calculation," he said, "indicates that more of these deal with men who have talked their way upward than with all the •dentists, writers, saints and doers combined." His conclusion: "the talkers have always ruled!" Do schools contribute to delinquency'/ Unfortunately that is sometimes the case. As a rule, schools establish behavior and learning standards fitted to nor(0 1063, Kj£if Features, bynd.. Inc.) In rnlud reading an established fact? Answer: Most psychologists consider telepathy an unsolved problem of science. T. L. Engle ("Psychology; Its Principles and Applications") tells of 352 psychologists being asked if they believed extra - sensory perception to be a proven fact. One per cent replied affirmatively. Seven per cent considered it a likely possibility, 33 per cent thought it was a remote possibility, and the remaining 45 pel cent considered it an unsolved problem of psychology. MRS. PEARCE MRS. De RUITER Tryouts Today for Civic Orchestra First formal tryouts in the Alton Civic Orchestra's history were under way this afternoon, preliminary to Monday night's start of rehearsals for the 1963-64 season. The tryouts were being conducted by Max Steindel, director of the orchestra, who has been for many years a member of the St. Louis Symphony and still serves as its personnel manager. The rehearsal is scheduled to begin at 8 p.m. All rehearsals are at the Congregational Church, Sixth and Henry streets. The tryouts were being conducted for new applicants for membership. Orchestra board members have been waging a search for additional players throughout the summer in an effort in particular, to bolster up the string sections. The orchestra has four series concerts scheduled through the winter, and has other engagements under consideration. Charles Todd Heads Scout Campaign Charles Todd, Jr., secretary and treasurer of the Charles Todd Overall Cleaning Co., officer of Industrial Glove Co., and of the Charles Todd Uniform Rental Service Co., will serve as general chairman of the River Bluffs Girl Scout Council Campaign in October of 1963. Mrs. John H. Marsh, President of the Council, expressed pleasure in making this announcement. "We are indeed fortunate" Mrs. Marsh said, "to have a man of Mr. Todd's ability and business acumen working for the Girl Scout Council campaign. It is a tribute to Mr. Todd's interest in the development of tomorrow's citizens that he will commit a portion of his crowded schedule to this volunteer task." Mr. Todd announced as theme for the Girl Scout campaign, "Our business is growing girls!" "This is an apt slogan for our campaign, "Mr. Todd said, "for the growth of girls through scouting in the River Bluffs council is a matter of prime concern to all of us. If the council is to maintain its services to existing members and to extend membership opportunities to those who would like to belong, it must have the unstinted support of all of us — financial as well as moral." Mr. Todd named the week of Oct. 27 to Nov. 2, General Solicitation Week lor the council campaign. Announcement of the names of area chairmen will be made within the next few days, Mr. Todd concluded. Scout Leaders Will Meet On Monday Leaders, co-leaders and prospective leaders of Neighborhood One, District One, River Bluffs Girl Scout Council, will meet at 1 p.m. Monday in Rock Spring Park, it is announced by Mrs. Robert Bourseon, neighborhood chairman. Mrs. Dourson will distribute copies of a pamphlet entitled "Aid for Troop Leaders." The pamphlet, prepared by Mrs. Dourson, contains information on spots of interest in this area which may be visited by troops; and lists people qualified to aid leaders in all fields of program progression. The books will be distributed by Mrs. Dourson to leaders of Neighborhood One only. Returns to School Miss Shirley Burns, daughter of Mr. and Mrs. Donald Burns of Brighton, has returned to classes at Missouri Baptist Hospital School of Nursing, where she will be u second year student. Rebekahs Plan Fall Projects Coming projects and a guest night meeting were planned by Alton Rebekah Lodge members during a meeting Friday evening in Western Star Odd Fellows' Hall. Mrs. William Lawson was elected to membership, and will be initiated in October. Mrs. Paul Rister, ways and means chairman, announced the lodge projects will be a rummage sale at 206 E. Broadway on Sept. 27; and a luncheon and card party in the hall at noon on Oct. 8. It was announced that Mrs. Maude Gannon of Centralia, state president, will attend the lodge guest night, planned for 8 p.m. on Sept 20 in the hall. Mrs. John Baker will be chairman of the guest night. Miss Dorothy Landre was chairman of the hostess committee for Thursday's meeting, and was assisted by members whose birthdays occur this month. Lodg es Past Oracle Club of Royal Neighbors of America will meet Monday in the home of Mrs. John Farmer, 531 E. 7th St., for a noon luncheon. BOARD FOR BORED An adjustable ironing board placed by the bed will provide a counter upon which a sick child may work or play. Sweet Scallops PRINTED PATTERN It's soft, little details that make you love one dress above another—for instance, the sweet scalloped trim of this shirtwaist. Sew it now. Printed Pattern 4973: Half Sizes 12»/ 8 , 14tt, 16%, 18%, 20%, 22%. Size 16% requires 3% yards 39- inch fabric. Fifty cents In coins for this pattern — add 18 cents for each pattern for first-class mailing and special handling. Send to Anne Adams, care of Alton Telegraph, 177, Pattern Dept., 843 W. 17Hi St., New York 11, N.V. Print plainly Name, Address, Zone, Size and Style Number. Pattern free! Mail coupon inside new Fall-Winter Pattern Catalog, ready now! Over 300 design ideas, all sizes. Send 50 centB for Catalog. The Fami Seams to Me Box-Edge Decorative Pillows tfy PATRICIA SCOTT Decorative pillows very often 1 lend a final touch to finishing a room. Foam rubber forms encased in muslin can be purchased ready for you to make covers to suit your decor. The square-shaped pillow with box edge and corded trim is one of the most popular. As shown here (figure a), the cover can be made with a zipper attached to a separate strip which in turn is attached to the boxing. It can be removed easily for cleaning. 1. Measure top and bottom of the pillow and add one inch for seams. Cut zipper strip the length of the zipper plus % inch and IVi inches %vider than the depth of the boxing. Cut boxing strip the remaining distance around the pillow plus one inch for seams. For instance, if the pillow is 12 inches square with a boxing depth of 2^ inches, cut two pieces 13 inches square, the boxing strip 3% inches wide and the zipper strip 4 inches wide. 2. First attach zipper to zipper strip (figure b). Cut strip through center and baste edges together on wrong side, taking a % inch seam. Press seam open, uin zpiper, right side up along seam line on wrong side and baste. Stitch zipper to strip and trim seam edge up to zipper tape. Remove bastings. Join ends of zipper section to boxing strip. 3. For cording, cut bias strips the circumference of cord plus one inch. Fold strip through cen- ter and place cord in fold. Stitch close to cord but do not catch it In stitching. Place covered cord between one pillow piece edge and boxing and start stitching around pillow. To stitch around a corner, stitch to % inch of edge. With needle down, raise presser foot and slash cording seam to needle. Pivot fabric on needle and take one stitch, after lowering presser foot. Raise presser foot again, and complete your turn, lower presser foot and continue stitching (figure c). 4. Stitch all around pillow to about 3 inches from where you started, with two cord ends hanging free (figure d). Now you must join cord ends. 5. Pull cord from starting end J / 2 inch so the other end of the cord covering is % inch free of cord. Raise this loose fabric back over the cord. Overlap both cord ends and stitch together, stitching up and down a couple of times (figure e). Turn fabric end back down over cord, covering the joining. Turn the raw edge of this fabric end under Vt inch and finish stitching to the pillow and boxing as before. 6. Attach other side of pillow piece to cord and boxing in the same manner. © Publishers Newspaper Syndicate Home Notes French Cuisine Is Out of This World Editor's Note: This is the last in a series of stories on food in Europe by the Madison County Home Adviser. By ELAINE WEXDLER County Home Adviser FRANCE. . . . The French are some of the most interesting and complex people of Europe. They have great respect and veneration for tradition, glories of the past, are still manifested everywhere in France, and the established way of doing things, com- me il faut, properly. From the Alps to the coast of the sun-drenched Riviera, France is beautiful and there is much to see. Ait is France's sixth most important industry, and they say there are 45,000 painters in Paris, striving in various ways to capture reality on canvas. There are over 90 museums in the Paris area, and of course the Musee du Louvre is the world's largest museum in the world's largest palace, home of the Mona Lisa, the Winger Victory of Samothrace, the Venus de Milo. Paris is indeed the capitol of the world of art. Our memories of France are wonderful even though yours truly French was limited to hinkey dinkey parley voo, perhaps our trip to France is even more lasting because of the wonderful Sombsthay family. We were guests for five wonderful days with them, and they opened their home and hearts to us. Their daughter, Mrs. William Moore lives in Edwardsville and it was she whom the French lessons were taken from. Even though they say the French are traditionally reluctant to invite outsiders into their homes, not only did Mon- seuir and Madame Sombsthay open their home to us, but they also served French cuisine, out of this world. Indeed, it was the best in Europe. Eating, Major Activity Eating in France is one of their major occupations, and regardless of how hurried you might think, you are, you will not rush them. Their lunch hour, and usually their main meal of the day lasts for 2 hours. They regard canned and frozen foods with aversion, and not too many refrigerators are in French homes. The vegetables, cheese, butter and fruit "mama" Sombsthay served us were aboslutely fresh. She shops twice daily, as do most French women. They carry a basket for their purchase of their vegetables, meat, bread and' wines. We were fortunate to be taken with Madame Sombsthay shopping one day, and it was a delightful experience. A meal without wine Is like a day without sun, say the French, who with their flare of all the arts of living, have transformed the grupe into a way of life. They are the greatest producers and the greatest consumers of wine. Our muitt meal at the Somb- sthay, Dejeuner, was at noon and would start with hors d'oeurves. They were not little snacks made by spreading cheese on crackers, but real food served as our first course. "Mama" would serve the best cold meat specialities which she purchased at a Charcuterie (meat store). The delicacies from the Charcuterie were arranged on a platter and parsely used to decorate it. Thick slices of crusty French bread and a bottle of dry white wine were served with them. This completed the first course. The next course was a delicious soup-and the French women have an eye for always seeing there is plenty of stock for soup on hand at all times. Again crusty bread was served with it. Here is one of the best carrot soups we have ever eaten. POTAGE PUREE DE CAROTTES 4 or 5 medium carrots, minced 1 medium onion, minced 2 tablespoons butter 1 teaspoon salt 3 teaspoons sugar % cup rice 6 cups of meat stock or water 1 cup hot milk, cream preferred I leek Place carrots, onions and leek in a saucepan with half the butter, the salt and sugar. Cook slowly 15 minutes, mixing from time to time. Add rice, 4 cups of the stock and cook slowly until carrots are well done, about 45 minutes. Strain through a fine sieve, or run them through a blender, return liquid to pan and add remaining 2 cups stock. Bring to a boil, skim, if necessary, and add the milk with the remaining butter. Serve from a soup tureen with crust of bread floating on top. Sprinkle with Parmesan cheese. The third course would be of the fish family and a sauce to accompany it. Sauces, like soups, are part and parcel of everyday French home cooking. The next course usually would be eggs (oeufs) — These are seldom served for breakfast, but rather for lunch or dinner. The fifth course would be the main dish and we brought "mama's" recipe back with us. CHICKEN EN CASSEROLE GRAND'MERE 2Va -3 pound chicken — cut up 1 medium onion 1 small bottle Champaign or (White sauterne wine) 1 can mushrooms 1% tablespoon flour Va pint cream yok of two eggs salt and pepper Place butter in skillet, season pieces of chicken with salt and pepper, cook until golden brown. Remove chicken, add onions and brown; add chicken to the onions and J /4 cup water and the.cham- paign. Simmer for Va hour, covered. Remove chicken, add mushrooms and flour to the gravy, and cook until thickened. Add % pint cream and' the yolk of the two eggs. Stir until thickened. Serve chicken on platter, and the gravy separately. Vegetables, were usually served with the meat dish, then the next course would be the salad, this would be eaten with French bread and usually a red wine; next would come the delicious French cheeses and then after the cheeses, would come fresh fruit and finally the coffee. Our six week tour of Europe was a big dream come true and as we have written these articles we have been reliving a wonderful experience. We have enjoyed sharing a few of our experiences with you. New Border Story Embroider quaint borders in bright colors on linens you'll treasure for years. "Home Sweet Home" border iti easy cross-stitch—lovely on towels, cloths, scarfs. Pattern 556: four 3%xl5-inch motifs; four 5x5 inches. Thirty-five cents 10 coins for this pattern — add 15 cents for each pattern for first-class mailing and special handling. Send to Laura Wheeler, care of Alton Telegraph, 66, Needleoraft Dept., P.O. Box 161, Old Chelsea Station, New York 11, N. V. Print plainly Pattern Number, Name, Address and Zone. Biggest Bargain in Needlecraft History! New 1964 Needlecraft Catalog has over 200 designs, costs only 25 cents! A "must" If you knit, crochet, sew, weave, embroider, quilt, smock, do crewelwork. Hurry, send 25 cents right now.

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