Eight students’ from Dallas High School will participate in the Northeast District Band Festival for 1973, sponsored by the Pennsylvania Music Educa- tor’s Associgfion to be held Feb. 1, 2, and ¥*it Northwest Area High School in Shickshinny. Jerome Stone, band director at Northwest - High School will serve as host. The guest con- ductor will be Lt. Cmdr. A. A. Mitchell, U.S. Navy, (ret.) for- mer conductor of the Navy band in Washington, D.C. - Students The district. band is com- prised of about 160 members from 35 different high schools, who were chosen in elimina- tions held last December. The band will rehearse all day Thursday, Friday and Saturday and will then present a public concert Saturday night at 8 in the Northwest High School aud- itorium. Lester R. Lewis, Dallas Senior High School band direc- tor will accompany the students to the Festival. Junior Stephen Arnaud and sophomore Gwen Arnaud, 305 among 58 Bethany College students who have been invited to an open house tomorrow night at the home of Bethany President Cecil H. Underwood, former governor of West Virginia. President and Mrs. Under- wood are holding the event to honor all second, third, and fourth generation Bethany students currently on campus. Each of ‘these students can generations of their immediate family who preceded them to Bethany. As president Un- derwood has remarked, they literally have ‘Bethany in their blood.’ : Bethany College, located some 40 miles southwest of Pittsburgh in the very northern tip of West Virginia, is the Mountain State’s oldest degree- granting institution of higher education. Approximately 1,150 men and women are presently pursuing studies at the Bethany Williams, 46 Main St., Dallas, announce the birth of a baby girl at Nesbitt Memorial Hospital, Jan. 30. The infant is the couple’s first child. Mrs. Williams is the former Barbara Dobinick, daughter of Mr. and Mrs. Dennis Dobinick of Oak Hill, Dallas. Mr. Williams is the son of the late Mr. and Mrs. John Williams, Dallas. The newborn child is the first grandchild of the Dobinicks™ and the first great- grandchild of Mr. and Mrs: John Dobigs, Shavertown. Mr. and Mrs. Charles Inna- morati, Kester Plot, Shaver- town, annace the birth of a son, Jamison, Jan. 25 in the point to one or or more liberal arts school. Births Mr. and Mrs. Richard Wilkes-Barre General Hospital. The couple has a son Charles Jr., 14 months old. Mrs. Inna- morati is the former Marilyn Balent, daughter of Mr. and Mrs. James Balent, Swoyers- ville. ' The couple are flood victims from Swoyersville. Mr. and Mrs. George Smith, Circle Drive, College Manor, Dallas, announce the birth of a daughter Sarah Elizabeth, Jan. 25 at the Wilkes-Barre General Hospital. hy old daughter, Rebecca. Mrs. tat, daughter of Mrs. Joseph Yustat, Hanover Township. The Smiths have resided in College Manor for a year. Rehearsals for the second Sinfonia da Camera concert of the season began Sunday af- ternoon, according to Fer- dinand Liva, musical director of the chamber orchestra, with final preparations underway for the concert Feb. 7. For the second concert, Maestro Liva has eliminated the woodwinds in the orchestra and increased the string sec- tions, selecting appropriate music for the change. The Cabbage’s Chinese Cousin - The botanical cabbage family has an oriental member called Chinese cabbage. Also known as celery cabbage, the cabbage has a tapered head, 14 to 16 inches long. Its leaves are almost « white = ini eolors “The United Fresh Fruit and Vege- table Association recommends cooking Chinese cabbage cut in small pieces in a minimum of water till crisp tender, or serve with a cream sauce lightly dusted with nutmeg. program will begin at 8:30 with Purcell’s Sonata No. 9, followed by Mozart’s Divertimento in D. Major, Koch. 125 and Bach’s Piano Concerto in F Minor before the intermission. The second half of the program will consist of Heart Wounds and The Last Spring by Grieg, Romance in C, Op. 42 by Sibelius, and Ernest Bloch’s Concert Grosso for string or- chestra with piano obligato. Both the Bach and the Bloch selections will feature concert Planning for Antique Sale A meeting of the chairmen and publicity committee mem- bers for the 21st annual Prince of Peace Antique Show and Sale is'scheduled Feb. 5-at 8 p.m. at the home of Mrs. Larry Carson. The annual affair is sponsor- ed by the Prince of Peace Episcopal church women. Mrs. Joseph Hunt is this year’s chairman. pianist Thomas Hrynkiv as the guest soloist. Concurrent with preparations for the musical end of the performance, Sinfonia da Camera board members are conducting an intensified ticket drive. All members of the board are enlising the aid of the area business community in keeping the chamber orchestra solvent and ready to perform. Business owners are being asked specifically to purchase patron memberships in the organization, receiving in return a listing in the or- chestra’s program and two reserved seats for both the Feb. 7 and May 9 concerts. In addition to the patron memberships, both adult and student series memberships are still available at $6 and $2 respectively. Tcikets will also be sold at the door the evenings of each concert. All Sinfonia concerts will be held in the auditorium at College Misericordia. The college may be contacted for additional information. 5 The United Methodist Church of Tunkhannock was the setting for the marriage of Karen Jane Vaughn, daughter of Mr. and Mrs. Robert C. Vaughn of Mehoopany, to Mr. Brent Alan Smith, son of Mr. and Mrs. Ira B. Smith of West Dallas, Jan. 6, at High Noon. The Rev. Robert Sheehan, pastor of the church, officiated at the ceremony. The altar was decorated with an arrangement of white mums with a tinted purple center. Mrs. Edward Vaughn, grand- mother of the bride, was the organist. The soloist was Mrs. William Noll of Lehighton. A composition entitled ‘‘Allelulia”’ by Randall Thompson was per- formed by the junior music students of Marywood College. The bride, escorted and given in marriage by her father, was attired in a formal length gown of white chiffon velvet with an empire bodice. It was trimmed with satin and venise lace feat- uring a high ruffled neckline, long tapered sleeves ruffled at the wrist, and a soft A-shaped skirt trimmed with matching lace, and a removable chapel length train of satin. She wore a very bouffant veil of imported English illusion arranged from a camelot headpiece of venise lace embellished with tiny seed pearls. She carried a colonial bouquet of red roses, tinted car- nations and mums, and baby’s breath with white streamers. Susan R. Vaughn was her sister’s maid of honor. Her gown featured a bodice of dahlia velvet with long orchid chiffon sleeves over a softly gathered orchid chiffon skirt. Orchid venise lace accented the high split collar and circled the high rise waist. She wore a camelot headpiece of dahlia velvet and carried a colonial bouquet of white mums with a tinted purple center with purple streamers. Rose DiFluri, roommate of the bride, Lehighton, and Patricia Henry, friend of the bride, Tunkhannock, were bridesmaids. They were attired and carried flowers identical to the maid of honor’s. Sheila L. Mehoopany was the flower girl. Her gown, fashioned by the bride’s mother, was of orchid chiffon velvet, styled similar to that of the bridal gown. Her headpiece was of orchid velvet Page 9 and of the, same design as the other attendants, as were her flowers. Keith Swanson of Harveys Lake served as best man. The ushers were Michael Miller, Tunkhannock, and William Hontz of Wolcott, N. Y. The bride’s mother was at- tired in an empire gown of ivory satin and toast lame, with a sleeveless coat of brown velvet with matching accessories. She wore a corsage of yellow cym- bidium orchids with brown ribbons. Mrs. Smith, mother of the groom, chose a sleeveless knit gown of apple green featuring a gathered waist with a long sash down the front and matching accessories. She carried yellow cymbidium sorchids. with, apple green ribbon. A reception with buffet and dancing for 170 guests was held immediately following the cere- mony at the Windmill Inn, Black Walnut. A dinner for the bridal party was given by the groom’s parents at Shadow Brook following the rehearsal. The bride was honored at three pre-nuptial showers,* given by Mrs. E. R. Moseley, great-aunt of the bride; friends from Marywood College at the home of Mrs. William Noll in Lehighton; and by Mrs. Preston Swan of Dallas. Mrs. Smith is a 1969 graduate of Tunkhannock Area High School and is presently at- tending Marywood College, majoring in music. Mr. Smith is a 1964 graduate of Dallas Area High School and attended the Pennsylvania State University. He is “em- ployed by Charmin Paper Pro- ducts Co. Gili vn For leaving on a trip to the Poconos, Mrs. Smith wore a brown long-sleeved dress with a wide belt and matching ac- cessories. Post Cookbook Naomi Whether it be in the large, gleaming stainless steel kitchen of the Dallas Senior High School or in the sunny green and yellow kitchen of her attractive home on Carv n Road, Naomi Prynn’s (&linary ability is equally appreciated. Mrs. Prynn has always had a special interest in the prepar- ation of foods and her delicious specialties - were in popular refreshments were Pi of Trucksville, she attended the old Trucksville school which burned down some years ago. She graduated from the former Westmoreland High School, a member of the first graduating class from the new building, and the first class to wear caps and gowns for graduation. Members of the class of 1933 will celebrate their 40th class reunion this year. She is married to Richard Prynn of Trucksville and they are the parents of one son, Dale, who lives with his wife the former Bonnie Ronall, and their two children in Meadowcrest. school office is a photo of her two grandchildren, Andy and Margaret Naomi. Prior to working in the food service field, Mrs. Prynn played a very active role in the Carverton Methodist Church where she is a member. She helped prepare and serve dinners at the church and held office in its organizations. There was seldom a meeting that she did not take several dishes of salads or desserts made from her favorite recipes. several terms as president of the WSCS and is presently secretary of the church ad- ministrative board. She told the Post that she would like to play a more active role but her responsibilities as director of food service at the Dallas Area School curtails her activities. Mrs. Prynn first worked in school food services under the direction of Stella Lancio at the time of the Dallas-Westmore- land Jointure and attributes much of her ability to the inval- uable experience gained under Mrs. Lancio’s direction. She has been in the food services field for about 15 years week from 7:30 a.m. to 4 p.m. from early September until June. She usually starts her planning and preparation about two weeks before the opening of the school term and ends about two weeks after the close of school each year. In her position as director, Naomi Prynn is responsible for planning of menus and the supervision and preparation of food for students in the seven schools within the district. This means a total of approximately 2500 to 2600 lunches daily. Thirty-one women (full and part-time) work under her work necessary to prepare and serve meals to students, teachers, staff and adminis- She attends nutrition programs and seminars at such places as Penn State University and Hershey and subscribes to various publications in order to and trends in food service. An attractive woman with white hair and blue eyes, Mrs. Prynn exudes personality. Her eyes sparkle as she speaks of the many ‘‘interesting and wonderful’ students and teachers she comes in contact with. She attributes her love for her work to the fact that everyone in the school is so wonderful to work with— their cooperation, friendliness and willingness to assist makes. her job a pleasant one Teachers, administration, staff and students. . .she loves them all! " Naomi is past president and a member of Wyoming Valley Chapter of School Food Service and is on the executive board of the Pennsylvania School Food Service. Through her interest in the organization and her former role as president, many of the women in the cafeteria became interested and have become members. In most rooms of her home, she has prized and beautiful antiques. Collecting antiques is her hobby. Some have been in the family for years and others she has picked up in her travels. She enjoys traveling and usually takes at least one trip each summer through some section of the United States. This past summer it was im- possible because of the flood and the hours she spent every day, every week in the school’s kitchen Throughout the years, Mrs. church for several of her favorite recipes — it is these she shares with our readers. Overnight Bean Salad (from a very close friend) 1 1b. can French cut green beans, drained 1 Ib. can wax beans, drained 1 1b. can kidney beans, drained 1 c. chopped green pepper 5 ¢. chopped onion 5 c. salad oil 5 €. vinegar 34 c. sugar 1 t. salt Y t. pepper Rak =~ Combine beans, green pepper and onion. Blend together remaining ingredients. Pour over bean mixture. Chill in refrigerator overnight or at least six hours. Missionary Delights 1c. butter 1% c. granulated sugar 2 T. milk 1 scant t. salt 2 c. chopped dates 41 c. rice krispies 1 c. chopped walnut meats 2 t. vanilla Mix first four ingredients to- gether in large pan. Cook slowly for two minutes. Add rice kris- pies, walnut meats and vanilla. » Mix thoroughly until blended. Form into small balls and roll in chopped coconut. Ready to serve. Raspberry Punch 2—10 oz. jars raspberry jelly 2 c. boiling water 1—6 oz. can frozen orange juice 1 pt. cranberry juice 6—7 oz. btl. lemon-lime soda 2 trays ice cubes Put jelly in large container. Pour over it the two cups of boil- ing water until dissolved. In punch bowl, put frozen orange juice, cranberry juice and lemon-lime soda. Gradually stir in dissolved jelly. Add two trays of ice cubes. Fs Brownies Ys 1b. margarine 3 sq. chocolate 2 c. sugar 3 eggs two thirds c. milk 2 c. flour 2 t. baking powder 1 t. vanilla % c¢. chopped nuts vy t. salt Melt margerine and chocolate over low heat; then mix with sugar and add eggs. Beat well. Add milk alternately with flour and baking powder. Add vanilla and nuts. Turn into 9% x 11 lightly greased pan. Bake at 325 degrees 20 to 25 minutes. Do not overbake. Nut Bread 1 c. sugar 1» ¢. brown. sugar Rind of one orange Y c. cold water 3 T. butter 1 ¢. milk 2 eggs—beaten 3 c. flour 2 t. baking powder 1 t. salt 34 c¢. nut meats Mix together sugars, orange rind, water, butter, milk, and beaten eggs in large pan. Bring to boil over medium heat. Let cool. Then add flour, baking powder, salt, and nut meats. Mix well, then pour mixture in regular bread pans, about two thirds full. Bake at 350 degrees for about one hour. Usually makes about two loaves. Peanut Butter Cookies 1 c. shortening t. salt 1 t. soda 1 c. peanut butter 1 c. granulated sugar 2 eggs 2 c. flour Cream shortening, then add well. Add eggs and peanut butter to above mixture and mix. Add salt, flour and soda and beat thoroughly until well mixed. Drop by teaspoonfuls on light- ly greased cookie sheet. Bake at 325 degrees for 15 to 20 minutes. 3
Significant historical Pennsylvania newspapers