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Daughters Of Nile Hold Ceremonial , . Mat-Tah-Nah Temple No. 138. Daughters of Iho Nile, located in Lillle Rock, Jicld its September session and first ceremonial in Fayetteville at Washington Lodge No. 1. Among guests present was Mrs. Ruth C. Deaton of Omaha, Neb., supreme organizer at largo. Officers present were Doral Hcrda. queen, of N o r t h Little Rock; Billie Head, princess royal, Fayetlcville; Betty Penrocl, Princess 1'ir/ah. of Little Rock; Venita Wilkinson, Princess Badoura of Springdale; Sybil Martin, Princess Recorder of Little Rock; Lois Boaz, Princess Banker of Little Rock; Ida Winton P r i n c e s s Marshall of Little R o c k , Marie Punkett, Princess Chaplain of Little Rock; Gloria 0' Flarily. Princess Zulieka, Little Rock.'Frances Byrum, Princess Zenobia, Little Rock; Casey Williford, Princess Zuliema, Little Rock, and Patricia Rollins. Rosie Rhodes, Audine Stearns and Kay Dooley. Initiated during the ceremonial preceding the business session were Mrs. Vol Lester, Mrs. Wallie Ingalls, Mrs, Evelyn Seiver and Mrs. Harold Duggar. Members of the Northwest Arkansas Nile Club served lun cheon to out-of-town guests. The purpose of the organiza lion is to assist the Shrine ii providing for the needs of child ren in the Shrine Crippled anc Burned Hositals. . QUEEN MAKES VISIT .. .(o Daughters oj the Kile's jirst ceremonial in Fayetteviile at Washington Lodge No. 1 Personals ^ Mr. and Mrs. Dick Inzer of Shreveporl, La., announce the adoption of a two-month old son, Richard Sean. Grandparens are Mr. and Mrs. Bill Shaffer of Greenland and Mr. and Mrs. Paul Inzer of Camden. Mr. and Mrs. Jimmy Chatfield of Seattle, Wash., announce the birth of a son, Jimmy Ray Jr.. at University of Washington Hospial on Sept. 29. Grandparents are Mr. and Mrs. Wayne Jones of Springdale, Mrs. Sara. Barber of Fayette- viile and Don Chatfield of Midland, Tex. Paternal great grandparents are Ollie Chatfield of Hot Springs, N.M., Mrs. Maye Chatfield of Eunice, N.M., and the late Mr. and Mrs. W. A. Wimpee of G a d s d e n, Ala. Maternal great grandparents are Mr. and Mrs. W. S. Bradshaw and Mr. and Mrs. George Jones of Springdale. Shower Honors Miss Brockmcmn Thirty-four guests attended dinner party and pantry showe on the patio at the home of Mr and Mrs A. D. McAllister las Friday night honoring Mis Jane Brockmann, bride-elect o David Gearhart. Mr. and Mrs Stan Krueger were co-hosts. Tables were decorated will fall dried flower arrangement and candles, and gifts were dis played in a shopping basket 01 the patio. Special guests were Mrs. Sat Gearhart of Fort Smith, grand mother of the prospectiv bridegroom, his parents, Mr and Mrs. George A. Gearhar his brothers, Doug and Jef Gearhart another brother an sister-in-law, Mr. and Mrs. Va Gearhart, and the bride-elect' Barents, Mr. and Mrs. Bo I Brockmann of Little Rock. As Prices Come Down Slightly ! Consumers Find Changes InM eat Type By MESCAl, JOHNSTON GOOD BUYS POULTRY -- Fryers, eggs, .irkeys. FORK -- Hams and picnics, liced loin, shoulder roasts, sau- agc. neckbonos. BEEF AND CALF -- Ground jeef, chuck roasts, round steak. OTHERS -- Milk, cheese, ,'er bologna, franks, tuna, fro- en fish; flour; canned biscuits. VEGETABLES - Irish and weet potalos, turnips, cab and .age, lettuce, celery, carrots, .iiioiis, corn, dry beans ieas rice, canned vegetables. FRUITS -- Bananas, apples, lears, grapes, plums, grape- ruits, oranges, fruit juices. M e a t prices have been hrough so many ups and downs during the past year that noosing best values has Â·equired almost constant price increase in slaughter comparison. Now that meat fed beef animals jy buying more meat or paying lighcr meat prices if meat had been their only fooil purchase. Faced with sharp increases in all oilier types of food, con- .umers could hardly notice a drop in meat prices .as they scrambled to adjust to other price increases: 35 per cent for cereals, 19 per cent for dairy products, 10 per cent for fruits and vegetables, and 23 per cent for the miscellaneous group which includes sugars, fats, and oils. RETAIL CHANGES At least two changes in meat offerings have already resulted from lower m e a t prices. The simplest of the two is a return of the usual cost relationships between bony cuts of meat and less bony cuts. The other is ai. 'ncrease in slaughter of range- ,,,] l e ..... _ i _ , orices are lower than they were i year ago, consumers are aced with changes in type of meat offered. Changes of meat offerings result from industry s effort to adjust to lower retail prices in the midst of increased :osts of production and market- ng. In recent months, consumer resistance to meat prices lias not been a simple matter. While here has been a lot of talk about reducing meat purchases or the purpose of lowering urices, it is probably that other cost-oHiving prices have affec- ;ed meat purchases more than any organized movement. By comparison to a year ago, recent meat prices have been downright reasonable. S t i l l , rising prices for other .foods have absorbed any slack in the food budget that might have been used for increased meat purchases. ATJGUST-TO-AUGUST CHANGES From August 1973 to August 1974, (he Consumer Price Index for meat, poultry, and fish dropped from its record high cf 184 to 162. These figures from the U.S. Department of Laboi represent a drop of 22 points on the index or a decrease o: 12 per cent in overall meal prices. Consumers might have responded to this price decrease and TL Save 25% On Our Croscill Best Seller! Ruffled Bedroom Ensemble By "Holiday" Orig. $43 Full Spread . . . : 32.2S Orig. 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The increase in nge-fed animals, now ap- aring. in many retail stores baby beef or calf, results om the meat industry's efforts adjust production costs to ices that consumers are illing to pay. This may be e beginning of a movemenl ward a total supply of ranged beef in America, as is I ready the situation in most itlier nations. Government regulatory agencies and the meat industry are ittempting to cope with the iroblcm of supplying meat at price consumers will pay in wo other ways: by increasing efficiency of the system (which vill require some changes in meat counters) and by adjusting USDA's beef grades to encourage reduced fat waste in retail cuts. COST OF COOKED MEAT Last August when meal prices soared, shoppers tried to economize by increasing their Jse of those cuts they thought .o be most economical -- the less-demanded bony cuts. As demand increased, price per pound of short ribs, spareribs, [leckbones, oxtails, stew meat, and ham hocks almost equaled those of more meaty beef and pork cuts. For the most part, prices of bony cuts have returned to levels well below other cuts. F,ven now, their- value does not always equal the value of several higher pricec cuts. The weight of bony cuts needed to yield a pound ol cooked boneless meat ranges from 3.5 to 4 pounds, while l. o 2,5 pounds of more mealy resh cuts yield a pound of lent. Even without a lot of igurini; shoppers can assume hat meaty cuts can cost twice ,s much per pound as bony nes and still be a betler buy. At current prices, the cost of pound of cooked meat from bony cuts is running like this: )ork ncckbones, SI.01 to $1.37; eef chuck ncckbones, $1,51 to 1.71; oxtails, $2.51 to $2,71; )eef soupbone, $1.71 to $2.0(i; beef short-ribs, $2.35 to $3.56; pork hocks, $2.41 to 2.7G; and spareribs, $2.(i9 to $3.80. In light of the cost of meat rom bony cuts, the cost of unch meats. cheese, and lologna looks better than it Iocs when compared to price er pound of other cuts. The Â·etail cost of $0.89 to $1.45 for Arkansas WOMEN Friday, October 4, 1974 a pound of cheese, franks, or bologna is the acliuil cost of a pound of these items when they reach (lie table. Boneless cocked ham, another no-waste item, provides a pound of serving meat for each pound at a retail cost of $2 to $2.50. Liver shrinks sonic in cooking, but 1.1 pounds yields a pound of cooked meat at the current cost of $0.64 to $1.08. Boneless cuts are more economical than their retail prico suggests, but frequently less economical than corrcspnoding hone-in cuts. A pound of cooked meat from 1.4 pounds of ground beef currently costs $1.09 to $1.70. The same weight of boneless beef stew yields a pound of cooked meat at costs ranging $1.52 to $1.80. 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