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It’s not necessary to wait until
the last minute to get your Christ¬
mas tree. In fact, it’s smart to
get your tree early, when the
choice is wide. The important
thing is to test the tree for fresh¬
ness before you buy it.
The first test is important. If
the tree fails to pass this exam¬
ination, pass it over and look for
another: bounce the butt end of
the tree on the. ground. If the
needles shower down, the tree
has already begun to dry out.
Next, tug at the needles at the
end of the branch. If they pull
out easily, the tree has already
Started to dry out.
Rub a finger over tne butt end.
if it’s sticky, the tree is fresh.
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NEWS ab people you know I V m
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\ % '• ■ ^ w- Mi BAD GIRL TURNS GOOD that’! | if
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\ !1 what happened to Jan Sterling, girl” role ■ g ■
\ recently got her first “good it has hap- fg m
H and can hardly believe
V pened to her. Cast in a rash of pic- isyst,;
tures as a brazen hussy or just plain
toughie, the silver blonde was one of ! m
the naughty sirens of the screen. m A i 3 3
Either way she looks good. rv
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\ When else but in your local paper mm. « 35S&
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find out much about people Wl '3-v
can you so ■■ 'X
\ you know? % R .
Weddings . . . parties ball . . . lodge Mi m
meetings . improvements . . births ... church games.
• • . town . . .
affairs ... all the things that make M x;
the tapestry ef community living a S’* i
fine thing to behold. All these are in 'M & X;>x .
your local newspaper. Vx-: : V M
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r#ad your local newspaper u ■3 m : .-x.-x: : XvX
SCHOOL DAZE is the situation facing bespectacled Arlington, “Suh”, year old
cocker spaniel belonging to George Weaver of Va. With
his master awn- at Washington-Lee study High School scholar all day, “Suh”
thought it only utting that he to become a also.
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HOW TO TRAVEL IN LUXURY WITHOUT REALLY FLYING
hR’’ The exciting ’63 Chevrolet has captured the silence and effort¬
new
less ease of jet flight and translated it to highway travel. Every new
Chevrolet, whether it's a luxury Impala, a low-priced Bel Air or a
Biscayne, now has self-adjusting brakes, a Delcotron generator to
a extend battery life, and the ingenious flush-and-dry system.
new
A test drive of a few miles will amaze you. This '63 Chevrolet is
a quality automobile, built to travel with the veiy best. When The make more people depend on
Ml & you’re driving Chevrolet, don’t take back seat to anyone!
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|'jo rrusT^yiti Ask about . 5sn ". "Co ; with the Greats,” special . - ' •' '69 Clutroltt Tmpul- Sport Ceuf$
a record album of top artists and hits
and see four entirely different kinds 0 f cars at your Chevrolet dealer!s~'63 Chevrolet, Chevy II, Corvair and Corvette
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Stamey S, Chevrolet Company
Ph me 2311 Cleveland, Ga.
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Spread the lower branches. If
they’re springy and bounce back,
they will hold the weight of orna¬
ments. Spread out, the lower
branches should measure half the
height of a tree, the stump should
be at least 6 to 7 inches long.
Other healthy signs: good color,
full needles, a fragrant odor.
Warning sign: patches of brown
needles, a sign of a sure-fire fire
hazard.
After buying the tree, cut an
inch or two on a slant from the
butt, then peel back the bark an¬
other inch. Keep tree in a bucket
of cool water until you are ready
to decorate it.
Water is the key to keeping the
tree fresh, VSIV
r~- ’ry.nssr^" SKIIN
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E / X FACT —The world'* oldest ski*,
estimated to be 5,000 years old,
are in Stockholm's Djugarden
V Museum. It is believed that skis
w . used for travel in Northern
llll \ 'were 1
Europe and Asia prior to the
Christian Era I
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t AD—The first known stretch¬ I r i
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ers were made of sklsl Swe.des During mm, .
the war of 1521, the
stretched animal skin? between
two skis, placed injured carried com¬ vc.
rades on them, and
them -off the field. ^ v
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FACT—Now more tnan 4,000,000 ,P, F/
Americans enjoy the sporf of skiing »’
and after a day on the slopes, look for- /Jj
ward to their favorite drink refresh¬
ment: Four Roses,
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FAN<!V —Uller, the Scandinavian god of ST ' 5
winter, is always pictured walking on skis \
with curved toes, which gave rise to a leg- fi*
end that, he was so enormous that he trodv
(he snow with ships lashed to his feet. I • » .
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white What wine happens shorty when % fifciflS calls for V I
,or Julie ahd neither is at
hand? For Newmar, glamorous s
actress featured in the Broadway hit, O
Lit Abner, tne answer is simple. She '\Jj. _ ||( •Ti
simply Vermouth, substitutes which, Noilly Prat is her French '» u
she says favor*
ite cooking wine. And with good rea¬
son, wines too, for vermouth, by combining
and savory herbs, two ingre¬
dients called for in all with good recipes, ^
provides the blend housewife of the world’s a handy. ,
easy-to-use most / .
prized seasonings. j 7J
Fine vermouth like Noilly Prat also 1
make an ideal aperitif, she said. In
France, she pointed out, the apsritifa appetite are
designed appreciation to spark of the meal that to
greater follow. And nothing, she fill* K
is to than French says,
the the bill rocks, more perfectly mixed % dry and ty vem^ Q Q 1 _ c } 1 iiled by itself,
on or ^Weet. .
The for beef following stew. The is Julie^ original own. recipe, version in addition of an old cookbook recipe
wine or sherry, alsq hen canned tomato to calling and for white t
toes cooked With the sauce, Carrots pota¬
stew. But Julie says she omits these from her
stew because she thinks vegetables deserve to be cooked and
served separately.
^"'BEEF STEW A LA NOILLY
Vi lb. salt pork (brought to a boil 1 large onion, chopped
in pan of water before using) 1 bouillon cube
2 lbs. chuck (cut free of gristle 12 pepper come
and into bite size pieces) 3 whole doveo
1 tablespoon flour % cup parsley, chopped
1% cloves garlic, chopped % bay leal
Vi teaspoon pepper I cup water
% cup Noilly Prat Extra Dry French Vermouth
Cut the briefly boiled salt pork Into thin strips and saute slowly in a large
skillet. When fairly crisp remove and put aside. Brown pieces of beef in
pork fat at high heat: add lried pork, flour. Vi teaspoon pepper. Bring re¬
maining ingredients to boil except for vermouth and pour over meat
Simmer covered for 3 hours. Stir occasionally and add extra water if
neoessaiy. Alter 3 hours cooking, turn oii heat, stir in Vi cup Noilly Prat
French Vermouth, place stew In casserole or bean pot and rofrlgerate,
preferably overnight When ready to serve,, reheat in 300 F. oven lor
about I hour.
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IN HOMETOWN AMEPJCA
The New Family Moves In M ■
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VOUR NAME?! { THANK YOU/ i%£
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YOU VOU’RE.tftHC^SlTO CAiyr Qmf ADVERTiSING
NOTy A PARADE
A mass MEETING _
Here s Advice on How Long
Frozen Foods
mentY S al re&?ge?ator 8 C s° m
grown fainers from spacious, tiny ice-cube con
to
f‘°™ge asklng^for areas ^or^spec^^^nfor that keep food
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mation on correct Ireezing freezing and and
storing One methods:
of the questions most fre.
quently food be asked is: “How Ion« can
kept frozen without in*
partment, temperature It ef thefreezing^com bel
1(>W should be at or
zero to preserve food? tinfe ^'
ei Changes ly for any length of \nd
in eating quality ranidiv
nutritive value increase rfse P Y
as the temperature S
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Storcge Ufa RacommendaHons for Frozen Foods at 0° F.
FOOD months FOOD
Fruits .. 8 to 12
Vegetables ... 8 to 12
French fries 2 to 6
Vleats:
Lamb, Beef,.......... Veal 6 to 12
Pork 6 to 9
..... 3 to 6
Sausage:
Ground meat .... 1 to J
Cooked meat . 1
no gravy
Meat sandwiches • M i
'oultryj
Wf ••••«• 6 to 12
ttlt lMMM Sto8
m °? ths ' Separate Cors on
P^ event los j of cold
oS . l
taken of f th ® 3 ^
section. ^^ing-out
i and roll-out
the ®7 1 5 rem 9 vable storage baskets
freezing sections of new
arato r-&eezers
ManvVtS °! the dS *1™ easily units are
^rtl° Ut loss of quallt y, food
recomm end several
^ete turnovers of frozen
? at h year f ° r the most
, S ! ° f , the freezer section.
u J Th« h l accompanying by the P-S- table, ,
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Poultry, Giblets cont’d
Cooked .... 3
meat 1
Cooked dishes 3 to 6 :
Precooked
combination dishes.. 2fob
Baked goods
Cakes:
Batters Prebaked •••MM. 4 to 9 *
Fruit pies . 3 to 4
Pie shelis . . 3 to 4
Cookies • • • • .in to 2 ,
Yeast bread: . . 6 to IB
Dough Prebaked