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Show 73' r "-qr.' -' Craig Hatfield, Betty Rigby Betty Rigby, Craig Hatfield set September 7 temple wedding Mrand Mrs. Don Rigby of this city are pleased to announce the engagement and forthcoming marriage of their daughter, Miss Betty Rigby, to Craig Hatfield. He is the son of Mr. and Mrs. Cloid Hatfield, also of Springville. Friday, September 7th has been selected by the young couple as their wedding day. They will exchange marriage vows on that date in rites to be solemnized in the Manti LDS Temple. A reception in their honor will be hosted that evening by the parents of the bride at the Springville LDS Stake Center. Their many friends and relatives are cordially invited to call on them that evening between the hours of 8:00 and 10:00 p.m. The bride-to-be is a graduate of the Springville High School and four year LDS Seminary program. She has attended Utah Technical College at Provo and is presently employed in that city. In high school she was active in GAA, NFL, and the journalism club. At UTC she was a reporter for the Associated Women Students. The groom elect is also a graduate of the Springville High School and four-year LDS Seminary Program. He was active in FFA work. He has attended Utah Technical College and is employed em-ployed in Springville. When America's leading seedsmen, meeting at Penn State University, Uni-versity, Pennsylvania, were asked to name a "Flower of the Year" based on popularity among home gardeners, the Giant Cactus-Flowered Zinnia won the title. Contribution of Three 8-0unce Cups of Whole Milk to the RDA Nutrients for 10-12 Year Old Girl Nutrient Calories Protein (gm) Vit. A Activity (I.U.) Vit. D. (I.U.) Vit. E. (I.U.) Ascorbic Acid (mg) Folacin (mg) Niacin (mg Equiv.) Riboflavin (mg) Thiamin (mg) Vit. B6 (mg) Vit. B12 Oig) Calcium (gm) Phosphorus (gm) Iodine (Mg) Iron (mg) Magnesium (mg) Recommended Daily Allowance International Units Three B-Ounce RDA for 10-12 Cups Vit. D of Yr. Old Girl Fort. Whole Milk RDA 2250 477 21 50 25.5 51 4500 1029 23 400 300 75 20 1.0 5 40 7.2 18 0.4 0.04 10 15 6.8 45 1.3 1.3 100 1.1 0.2 19 1.4 0.4 30 5.0 4.0 79 1.2 0.9 72 1.2 0.7 58 110 6.0 5 18 0.7 4 300 96 32 lis 1 sniMvuii vex DRUG m - J A girl, to Keith and Catherine Knudeson Latam, 649 E. Swenson, Wednesday, August 22nd, at Utah Valley Hospital A girl, to William Roy and Kristine Kizer Fawson, Mapleton, Tuesday, August 21, at Utah Valley Hospital. A girl, to Calvin D. and bar-bara bar-bara Nielson Robertson, Thursday, August 16th, at the Payson City Hospital. A boy, to Phillip K. and Wendie Monk Whitehead, Wednesday, August 8th, at the Payson City Hospital. A boy, to Steven and Carol Lloyd Hill, Thursday, August 2nd, at the Payson City Hospital. A boy, to Steven and Carol Lloyd Hill, Thursday, August 2nd, at the Payson City Hospital. A boy, to Stanley and Sandra Kefter Jackson, 524 E. 700 S., Wednesday, August 22nd, at Utah Valley Hospital. A boy, to David D. and Carla Brinkerhoff Wheeler, 459 E. Center, Thursday, August 23rd, at Utah Valley Hospital. A girl, to Richard and Susan Bearnson Huff, 416 E., 416 E., 700 South, Saturday, August 25th, at Utah Valley Hospital. rTp& it's a woman's by MARY LEE THOMPSON Summertime is picnic time -and fun. It's also bacteria time-and that's not fun. When bacteria begins to flourish, as it does in hot weather, food poisoning can be an unwelcome guest at your outing. So it's wise to follow these rules for the preparation and preservation of perishable foods from the health inspection service of the U. S. Department of Ag- ' riculture.,' ' ' ' '".-;- v First, remember that germs grow faster in hot weather, so never leave food out in the sunshine. Keep it refrigerated refrig-erated and be sure your cooler is adequate to keep foods cold until ready to serve. If you cook food outdoors out-doors and want to serve it hot, then be sure to keep it hot until ready to eat. Meat and poultry should stay cold until cooked. If possible, pos-sible, freeze beforehand and then pack in your cooler. If thawed meat is packed, be sure to have plenty of ice in the cooler. If you are taking hamburgers ham-burgers on the picnic, form the patties ahead of time. Place wax paper between patties, pat-ties, and wrap all as one unit in foil. They will stay cooler longer, but can be separated easily for cooking. Ground beef may be eaten rare, but pork and poutry should be cooked thoroughly. Cooked fried chicken, of course, should stay in the cooler until ready to serve. So should salads and sandwiches, sand-wiches, particularly when prepared with mayonnaise or salad dressing. Some sandwiches sand-wiches can be frozen but they should be wrapped tightly in foil or plastic film so they don't get soggy. It's best not to freeze sandwiches sand-wiches made with mayonnaise, mayon-naise, salad dressing, jelly, lettuce, celery, tomatoes or hard-boiled eggs. Although freezing does not affect the wholesomeness of the sandwich, sand-wich, it makes it watery and unappetizing. SHS alumni plan party A special Alumni Novelty Party for all graduates of the Springville High School will be held Friday, August 31st, at 6:30 p.m. in Whitings Park in Mapleton Canypn, it was announced an-nounced today. All alumni of the school are issued a cordial invitation in-vitation to attend. It will be a potluck type affair with guests reminded to bring an item for the menu. As prevoiusly stated, all alumni of Springville High School are welcome and urged to attend. Anyone wishing further details may contact Deanna Howell, 489-6907, or Chris Marsh, 489-4943. NEFF'S CAVE - Neff's Canyon east of Salt Lake City contains Neff's Cave, the world's deepest cave of its kind. One of the best ways to make your old car run better is to ask the price of a new one. LOSE WEIGHT OR MONEY BACK Odrinex can help you become the trim , slim person you want to be. Odrinex is a tiny tablet and easily swallowed Contains Con-tains no dangerous drugs. No starving No special exercise. Get rid of excess lal and live longer. Odrinex has been used successfully by thousands all over the country for 14 years. Odrinex Plan, costs $3 25 and the large economy size $5 25. You must lose ugly fat or your money will be refunded. No questions asked. Sold with this guarantee by. ALLEN'S SUPER SAVE DRUGS 301 South Main, Springville MAIL ORDERS FILLED (g) 'OX PHARMACAL INC 1 V 7 I I'm fond of gay, exciting friends who tackle fun with zest, and like me in return because they see me at my best. But how I love the rarer few forever, last and first, who know me like a studied book and take me at my worst. I 4 x.U'.'.'C- A ' , , . jLj August 30, 1973 The Springville Herald Page Seven Levari miss to become bride of Springville man Sept. 15 Mr. and Mrs. Ross Harper, of Levan, announce the engagement and approaching marriage of their daughter, Shirlee Harperl to Phillip C. Diamond. He is the son of Mr. and Mrs. Fred Diamond, of Springville. The young couple have chosen September 15 as their wedding day. They will recite wedding vows at Levan and be honored at a reception there on that date. Their friends and relatives are invited to call on them there at that time. The bride-to-be is a graduate of the Juab High School. She also graduated from Utah Technical College at Provo in the Practical Nursing Program, and is currently employed at the Utah Valley Hospital. The groom-elect is a graduate of the Springville High School and has attended Utah State University at Logan. He is currently employed in Springville. Attending the bride at the reception will be her sister, Mrs. Susan H. Painter, as matron of honor, and Sara Alice Diamond, Mary Taylor, Ava Johnson, and Lu Anne Hanks as bridesmaids. Jennifer Diamond and Holly McArthur will be flower girls. The duties of best man will be performed by Blair Diamond, a brother of the groom. Following their marriage the couple will make their home in Springville. ONLY MONUMENT TO A BIRD - Temple Square's Seagull Monument is the only major monument built to a bird. The seagull is credited with saving the Mormon Pioneer's first crop from an infestation of locust in 1848. Shirlee Harper, Phillip Diamond When we hear an evil thing about a neighbor, we must not repeat it. We must believe it untrue unless it is validated. And even if validated, pray for the moral recovery of the one accused. The world's population of the wild. captive whooping cranes has been reduced to 21. About 60 cranes are believed to exist in m JJincltfey. STUDIO OF MUSIC Piano Harpsichord Auditions by appointment 489-7685 By Kristen Taylor Supervisor Mountain Fuel Home Economics Department How a gas range can help you cook better for your family - and save energy for everybody Since good cooking practices waste little energy, here are a few pointers on how to use your gas range more efficiently, improve your cooking and help conserve energy. Learn to make the most of low heat High heat makes animal protein meat, poultry, fish, eggs and cheese become tough (less tender). Except for searing in meat juices when high heat is required learn to cook meats, eggs and cheeses at lower temperatures. When sufficiently cooked, either on the surface burners or in the oven, the low keep-warm setting will keep food hot even rare without further cooking. Pans tend to hold heat. When you cook vegetables, for example, cook them 1 s 1 first; at normal heat until done (still firm); then turn the heat to low; The low ' : heat setting will keep the vegetables hot and save you from worrying about ' 1 their burning or boiling over. Unless the food should not be steamed, cover the pan and check it from time to time. Do not waste heat use only as much as you need Since the clean gas flame is instant, you may control the exact amount of heat you want without wasting it. Adjust the flame so that it covers only the bottom bot-tom of the pan. If a rolling boil is desired, covering the pan will speed it up. When simply heating already cooked food, cover the pan. This conserves heat and produces faster results. To heat already cooked food in the oven, place it in at the same time you turn the oven on and take advantage of the energy usually given to pre-heat. Turn the heat off or down to low as soon as the food is heated and be sure your oven and broiler doors fit tightly. While baking, open and close the oven door as little as possible Check the accuracy of your oven and have it adjusted if needed. By being confident con-fident about its accuracy, you can achieve desired results with less opening and closing of the oven door. (If you doubt how much heat is lost every time you open you oven door, watch an oven thermometer it's amazing.) Usually, 10 minutes of oven pre-heating is sufficient. For deep-fat frying, try to maintain as constant a temperature as possible Temperature fluctuations cause foods to absorb the fat in which they are being deep-fat fried. Ideally, a constant 375 degrees F. produces crisp results. (The Temperature Control Burner the Burner-with-a-Brain on a modern gas range accomplishes this easily by simply dialing 375 degrees F.) Experiment with a deep-fat thermometer on your range. By avoiding frequent temperature changes, your deep-fat fried foods will be less fatty and will save energy. Be sure your range is off when not in use It's easy to leave a range on, especially at low heat settings. It also wastes energy. Check all controls when you're through cooking. The gas flame's visibility visibil-ity helps prevent accidents and waste, but double-check the controls. A modern gas range is a "natural" for conserving energy Because of its efficiency and cleanliness, natural gas has come to be in great demand which means that we must use it wisely. Its most efficient use is to produce heat directly. Gas cooking requires so very little of this precious natural na-tural resource (to produce such excellent results) that a gas range helps save energy for everybody. MOUNTAIN FUEL |