sir - Oo. > i Bn i) in the above picture. Mary Emerick is the kind of woman whom youngsters call “Aunt Mary,” whether or not she’s related to them. She has a philosophy for dealing with children which can only be called inspired, and a good part of that philosophy has to do with treating children as real people. “Kids can do a lot more than their mothers think they can,” Mary believes, ‘“‘and I try to let them do as much for themselves as they can.” Although she and her hus- band, Joe, have no children of their own, they are rarely with- out children in their home on Chase Road in Jackson Township. Not only do the neighboring §4ds enjoy helping Aunt Mary bake the special treats she prepares for them, but there are any number of who makeyit their business to visit their (®cle and aunt when- ever they can. Given their hospitable at- titude, it’s no surprise that the Emericks’ home is often the gathering place for many in- formal family reunions. With Easter weekend peeking over her shoulder, Mary Emerick has already laid plans for a sumptuous Easter dinner for at least two--and possibly more--of her six sisters and their families. She has baked and cooked and frozen whole meals for the weekend so that come Saturday, she can, in her words, ‘enjoy my company and not have to worry about what we’re having for dinner.” A portion of the Easter dinner menu which is certain to delight the children is the vast array of baked iten®%¥Mary plans to have on hand” These include whiskery white Bunny Cup- cakes and clever Easter Basket Cupcakes complete with tiny jelly bird eggs. An assortment of hand-dipped chocolate Easter eggs will no doubt be consumed with gusto, and Mary claims tr their popularity is due in part’to the fact that they are not too sweet--a. mashed potato in the Fruit-Nut Eggs is the secret ingredient! The recipes for all Easter confections follow. these Photo by Paramount Chocolate Fudge Eggs 1 stick margarine, melted 2 small pkgs. chocolate pud- ding 5 C. milk 1 1b. 10x sugar 1 t. vanilla Combine margarine, pudding mix and milk; boil two minutes, stirring constantly. Remove from heat; add sugar and vanilla; stir till smooth. Shape into eggs and let stand in refrigerator 24 hours before dipping in chocolate. Peanut Butter Eggs 2 1b. 10x sugar 3 sticks margarine, melted pinch salt 1 t. vanilla 1» C. peanut butter “one-third C. “evaporated milk Mix first. five ingredients in large bowl. Add enough evaporated milk a T. at a time until consistency can be rolled and shaped. Shape into eggs and let dry 24 hours before dipping in chocolate. Fruit-Nut Eggs Drain 1-8 oz. can crushed pineapple and Y» jar maraschino cherries, finely cut. Mash 1 medium cooked potato with fork. Blend in 1 lb. 10x sugar until well blended. Add pineapple, cherries, % C. nutmeats and other pound 10x sugar, if needed. Mixture must be heavy but not dry. Shape into eggs and let dry 24 hours before dipping. Chocolate Coating Mixture 2 blocks semi-sweet chocolate > block paraffin ~ Heat together in top of double boiled till melted; mix well. Dip eggs and set on wax paper till chocolate hardens. Bunny Cupcakes Sprinkle with white flaked coconut and push small pink jelly beans into cupcake for mouth and eyes. Place on clean muffin papers. For bunny’s ears: Fold 2-inch strip of white shelf paper in half lengthwise and outline arrow- head shape as depicted below; cut out and color pink. Insert pointed knife into cupcakes in places for ears; work ears into head. Easter Basket Cupcakes Bake white or chocolate cupcakes; let cool. Ice with Fluffy Frosting, special emphasis on top. Sprinkle flaked coconut, , which has been dyed yellow, around top edge of cupcake to resemble straw. Place tie-twists (tie-twists enclosed in packages of plastic bags will do nicely) from one edge of cupcake to other, so that tie-twist resembles basket handle. Place two or three small jelly beans in center of ‘nest’. Fluffy Frosting Cream together 2 T. soft butter, 2 C. sifted confectioners’ sugar, one-third C. mar- shmallow cream, % t. vanilla. Thin with milk or cream to spreading consistency. Spread on cooled cake or cupcakes. . For colored icing, add drop of vegetable icing; for chocolate icing, melt and add 1 square unsweetened chocolate to frosting. Easter egg treats will have appeal if you cook the eggs properly, says Ruth J. Buck, Extension foods and nutrition specialist at The Pennsylvania State University. The texture of eggs cooked in the shell is af- fected by heat, she observes, and when eggs are cooked at simmering temperatures, below the boiling point of water, the white will be firm but tender and the yolk smooth. Cooked at the boiling point of water, the white becomes somewhat tough and the yolk, mealy. Games for Elderly Sponsored by Club The Welcome Wagon Club of Wyoming Valley sponsored the social hours at Valley Crest this month. The first, held March 8, prizes were awarded. The second bingo party was held March 22, and a total of 44 prizes were awarded to the 60 patients attending. Welcome Wagon Club has been sponsoring the games at Valley Crest for the past nine years on the second and fourth Wednesdays of each month. Prizes were donated by the members and a wide variety of gifts are displayed on a mobile cart from which the winners make their selection. Volunteers working on the project assist those who need help in playing their cards and help the residents to and from the auditorium. Welcome Wagon Club also remembers each woman resident on her birthday with a small gift. The next games’ afternoons will be April 12 and April 26. Busy April Schedule The Back Mountain Senior Citizens have a full schedule planned for the first half of the month of April. They will meet at College Misericordia at 1 p.m. April 10 when games will be played: The meeting is also the deadline for ‘money to be turned in by anyone who wishes to attend the tour and lunch at West Side Technical School April 11. Any member who plans to go on the tour and needs a ride, should contact Charles Roberts, 675-0028, to make arrangements. Reservations must be made for the April 17th luncheon at Franklin Tea Room in Shavertown, by calling Caroline Caperoon, 675-0217 before April 12. Spring Festivities Commence at Wilkes The more sophisticated side of the collegiate social world got off to an excellent start recently in the Crystal Ballroom of Hotel Sterling when the annual semi- formal spring dinner-dance was sponsored by the freshman and College. A large number of upper- classmen, faculty and adminis- tration attended the affair, which marked the beginning of the spring social season that extends through commence- ment in June. Among the key administra- tors present were Wilkes College President and Mrs. Francis J. Michelini, Dr. and Mrs. B. Hopkins Moses, Dean and Mrs. George F. Ralston, Dean and Mrs. James Moss and Dean Linda Hobrock and her husband, Jon Hobrock. Avoid Food Poisoning— Improper handling of food—at an institution, in a restaurant, or in the home—is the major tension foods and nutrition specialists at The Pennsylvania State University say to avoid these problesm, always cook pork and poultry thoroughly. Keep meat and poultry in the coldest part of your refrigera- tor. Keep frozen foods at zero degrees. Thoroughly sanitize all eqiupment you're using for handling raw meat and poultry before using it again. And wash your hands often while preparing food. Greenstreet News For Wedding Stationery 675-5211 Mrs. Buck recommends this method for hard-cooking eggs: Put eggs in a pan and cover® completely with cold water. Heat to simmering temperature and cook 20 to 25 minutes. Do not let the water boil. Plunge the cooked eggs at once into cold running water and leave until cold. The green discoloration which sometimes appears between the white and yolk of a hard-cooked egg results from a chemical reaction between sulfur in the white and iron in the yolk. This discoloration is according to Mrs. Buck, but unattractive. To help prevent the problem, cook eggs at low temperatures, avoid over- cooking and cool eggs promptly. If hard-cooked eggs are difficult to peel, they may be too fresh. Eggs that will not peel easily after being hard-cooked are generally freshly laid. If stored for several days and then cooked, eggs will usually peel easily. With the shell on, hard cooked eggs can be kept for a week to 10 days in the refrigerator, % 2 » ’ 8 Fe F > vA HF g ea 3 Carol Evans Carol Evans To Compete In Teen Pageant Carol Evans, daughter of Mr. and Mrs. Harold Evans of 2 Poplar St., Dallas, will par- ticipate in the Miss Penn- sylvania Teen-Ager Pageant to be held July 28-29 in Harrisburg. The Miss Pennsylvania contest is the first in a series of pageants leading to the National Teen-Ager Pageant in Atlanta, Ga., Aug. 23-26. Miss Evans, a ninth grade student at the Dallas Junior High School, is an honor roll student and member of the school’s French Club and band. She works during her spare time as a hospital volunteer Candystriper. Open to girls aged 13-17, the Teen-Ager pageant emphasizes scholastic achievements, civic contributions, poise, per- sonality and appearance. It is neither a talent nor bathing suit contest. Miss Evans’ participation in the pageant is sponsored by Radio Station WBAX. Back Mountain sewer project is nearing completion. It has been expensive, but the im- proved sanitary and health conditions will benefit every- one. It has also been expensive aesthetically—dusty, muddy, bumpy, and noisy by turns or all at once. Only one more step to take. Each home owner must now dig a fresh trench across the front of his property—again costly and again aesthetically un- sightly. Nothing can be done to ease the cost in money, but a few packages of flower seeds can change the scene. Instead of dirt, dust, and mud, the Back swath of delicate beauty across each front lawn. In sunny spots petunias, Use imagination. Plant the ready-made bed with flowers this summer and put in the grass seed at the optimum time for planting grass--after the blossoms have faded in early fall when the grourd has had time to settle. alyssum, zinnias, maragolds, and verbenas will color and soften the eyesore; nasturtiums and impatiens will respond nicely in shadier areas. If nicotaina were included among other plants, there would even be a delightful scent on the evening breeze. The total effect could be quite like displaying a flag of victory. Those blooming sewer con- nections could be quite an at- traction. Page 9 Engagement Announced Mr. and Mrs. Archer Mohr of Liege, Belgium, formerly of Dallas, announce the engage- ment of their daughter, Can- dace Lynn, to Frank Burnside Jr., son of Mr. and Mrs. Frank Burnside of Harveys Lake. Miss Mohr is a graduate of Dallas High School and Ithaca College. Mr. Burnside is a grad- uate of Wyoming Seminary, at- tended Cornell University, and is presently studying at King’s College. The wedding will take place in August. Auxiliary Schedules June Flea Market The auxiliary to the Jonathan R. Davis Fire Company in Idetown is making plans to have a flea market June 17 at the firehall. Tables will be available on consignment. Men and women are welcome, or if one table is too much for one person, they may share the table and split the cost. No dealers may enter. Ten tables will be made available to the early birds. The auxiliary will serve refresh- ments at the fire hall, the day of the sale. For any information, please call Florence Rogan, the auxiliary president at 639-1418. WSCS to Hear Free Lance Artist The WSCS of the Shavertown United Methodist Church will meet April 3 in the church social rooms. A baby sitter service will be available for this meet- ing, in the nursery. Joseph James Kowatch, a free lance artist, will speak on “Christianity and Art.”’ Two of his paintings, Creation and Way of the Cross, will be on display. Hostesses are Mrs. Ted Meixell and Mrs. Malcolm Borthwick, chairmen; Mrs. Ralph Lewis, Mrs. Frank Pac- zewski, Mrs. Donald Rome and Mrs. Stephen Johnson. A covered dish supper was held recently at the home of Mrs. J. Richard Brady for members of the committee for the April Showers Ball. The ball is an annual event held jointly by the Junior and Senior Woman’s Clubs of Dallas and will be held this year at the Treadway Inn April 15. Middle East Expert David Nes, retired U.S. Department of State Deputy Chief of Mission to Egypt, will be in the area April 5 to address faculty and students at Wyoming Seminary in Kingston. The 30-year veteran of foreign service will speak on current problems facing the countries of the Middle East. Mr. Nes’s address, which is open to the public, is slated to begin at 11 a.m. in Nelson 7 ‘The evening will begin with cocktails at 6:15 p.m., followed by dinner at 7:30 p.m. Music for dancing will be provided by the George Revy Quartet. Proceeds from the ball revert each year to the Back Mountain community in the form of various community service projects. To Speak at Sem. school’s campus. The career diplomat served as Deputy Chief of Mission in Saigon in the mid-1960’s with the personal rank of minister. He concluded his State Department Chief of Mission to Egypt. Mr. Nes retired from the depart- ment in 1968 with the Superior Honor Award. He now carries a full schedule as a lecturer on Middle East affairs and is a Committee members include Mrs. J. Richard Brady, junior club chairwoman; Mrs. Jerry Paxton, reservations; Mrs. Richard Farr, publicity; Mrs. Robert E. Parker, senior club president; Mrs. Charles Huey, decorations; Mrs. Edward Thompson, junior club president; Marion Harter, dance hostess; Mrs. Lester club; Mary Weir, reservations; Mrs. Marvin Carkhuff, senior cochairwoman; Pat Reynolds, reservations; Mrs. James Richardson, junior co-chairwo- man; Mrs. William Downs, re- servations; Mrs. Edward Rat- cliffe, decorations; Mrs. John M. Rogers, senior chairwoman; Mrs. Joseph L. Maniskas, de- corations; Mrs. Robert Richardson, reservations and Mrs. William Clewell, dance hostess. Robert E. Parker, Mrs. Edward
Significant historical Pennsylvania newspapers