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Shelton Mason County Journal
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September 23, 1971     Shelton Mason County Journal
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September 23, 1971

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***************************** Beginning Square Dancers Meet With Salty ashayers A THIRTEEN AND THREE-QUARTER pound zucchini squash was grown by Burl Laney. Beginning square dancers met with members of the Salty Sashayers at 7:30 p.m. Monday in the fairgrounds hall for the first of a series of lessons to be taught by Ed Mathews, caller and instructor. Mathews is assisted by his wife, Shirley, and veteran dancers are in attendance to partner single students. Basics will be repeated for the next two lessons to enable late-comers to join the class. Mr. and Mrs. Don Cress, president couple of the Salty Sashayers, state that interested persons of all ages are welcome. Participants include children as well as adults. The course will consist of 16 to 20 lessons to be presented from 7:30 p.m. to 9:30 p.m. each Shelton Students On Honor Roll Grad uate students Denton L. Bailey and Wayne Robertson and senior John L. Killeen, all of Shelt0n, were listed on the summer quarter honor roll of Central Washington State College in Ellensburg. Monday in the fairgrounds hall. After graduation students will automatically become eligible for membership in Shelton's Square Dance Club, the Salty Sashayers• A donation of one dollar per student is requested for each lesson, proceeds to be used for rent of the hall and other expenses. The Salty Sashayers meet on the second and fourth Saturdays of each month in the fairgrounds hall. Students, guests and all interested persons are invited to attend as spectators. Further information may be obtained__by.calling 426-4195. Winners Named By Bridge Club Winning for North-South at the Monday evening meeting of the Shelton Bridge Club were Mr. and Mrs. Bob Quimby; Vic King and Norm Hulburt; Eva and Charles Aamondt. East-West winners were Shirley Byrne and Lynn Rust; Mr. and Mrs. Henry Stock; Ann Batchelor and Etta Rector. Burl Laney's Garden Yields Mighty Big Zucchini Squash Missouri-born Burl Laney, in spite of arthritis that has affected his hands and necessitated surgery on a leg, grows a great garden in the limited space around his Mountainview home. An old-fashioned trailing nasturtium plant that threatened to take over the premises has surrounded and almost completely covered a wooden frame especially constructed for it. Dahlias, Laney's favorite flower, are now in full bloom. Green beans-Oregon Giants and Blue Lake varieties - are bearing heavily, and sweet corn is ripe. There are carrots and cucumbers and, according to Burl, "a little bit of everything". But perhaps the most unusual specimen in his plantings is "poke", the start of which was who Missouri. The tender young shoots of the husky perennial are used as "greens". "It's used like Swiss Chard," Laney explaines, "but it has a very distinctive flavor - you know you're not eating chard!" The plant, more than six feet tall, produces racemes of white flowers which are followed by purple berries• Burl Laney came to Shelton in 1942 and is now retired from Simpson Timber Co. His wife, Grace, taken by death in 1965, was employed by Dr. B. N. Collier in his clinic. Laney has three daughters, Linda Nichols and Ruby Johns of Shelton , and Sharon Marcy of California. There are five grandchildren including eight-year-old Sheila Marcy who came from California for an entire summer's visit, returning to her home only a few days ago. His Shelton daughters help him with the canning and the freezing of his produce. Two large freezers are now filled to the brim. "1'11 have to get another freezer to hold the deer I expect to get this fall," declared Laney, an enthusiastic hunter. quarters pounds. "My daughters bake the big ones," he says, "with a stuffing of sausage, green peppers, tomatoes and other things. They're delicious." "I'm now building a carport," he states "and I'm getting in a supply of wood." House plants keep his green thumb in practice throughout the winter. Jayettes To Meet The Jayettes will meet at 8 p.m. today at Inn Quest for a tour of the center to be conducted by director Mike Gibson, who will explain its function. A regular business meeting will follow. ¢ By JAN DANFORD % School Dinner Set A potluck dinner for Mt. View school families will be held at 6:30 p.m. Monday in the school multi-purpose room. For further information call Barbara Webber, 426-2684• Meeting Slated Welcome Chapter OES Social Club will meet in the Masonic Temple on October 5 for a noon potluck luncheon. Autumn Chores The daughters of a weather man Had names that were inane - "Cyclone" and "Tornado" and "Typhoon" and "Hurricane". I have added yet another precious paragraph to the unpretentious pages of my pitiful little scrapbook. I was basking in the bubbling flattery of a lady I admire immensely• "I LOVE your poems!" she enthused. "They're just the sort of thing I really like!" Ah, how I mellowed! How the eager flower of my thirsting ego expanded beneath the dew-impearled sunshine of her praise! And ~ow those poor, puny petals withered and curled and shriveled away as she continued: "In fact, I write the same kind ~all f A | Lontront ~ardener of garbage myself, and so does my October is the month in which to divide old clumps of rhubarb. When stalks get spindly and there are fewer of them, it is a sign that the clump needs to be split into small pieces and replanted in well-fertilized soil. If winter squashes are to be stored, they should first be ripened in the field until their shells are hard. However, at the same time they must be protected from frost as frost damage will impair keeping. When harvesting, handle carefully so shells are not injured. Store the squashes spread out on shelves in a dry cellar where temperatures range from 50 to 60 degrees Fahrenheit. Erecting a "tent" of clear plastic over your choicest annual flowers will keep the first frost from killing them but be sure the plastic doesn't touch the flowers for that is fatal. mother, my Aunt Matilda, my two cousins and my little boy who just started kindergarten." I hope that I shall never see A poem that is like a tree - A nest of robins in her hair And sparrows in her underwear. And then there's the very dear friend of mine upon whose sturdy shoulder I wept bitter tears of wild frustration as I poured into her sympathetic ear the lurid details of my sudden shortage of cash, brought about by the simultaneous near-collapse of my barn, rise of taxes and decline of car. "As long as you're not doing anything but writing," she suggested, "why don't you get a job?" I recognize the miracle Of each pay-check I see, Admitting that Thanksgiving Day Comes twice a month for me. "POKE GREENS" GROW on tall plants, and the tender shoots are eaten like Swiss Chard, but have a distinctive flavor. Sunday Special PRIME RIB Open Daily: 5 a.m. to 9 p.m. Phone 426-1861 Located on Olympic Hwy. N. at Kneeland Center are now on displayl Coffee g Doughnuts And Mt. View at Kneeland Center 426-8231 MR. AND MRS. DENNIS (PETE) DODGE will celebrate their 25th wedding anniversary at the North Shelton Fire Hall on Island Lake Road from 8 p.m. until midnight on Saturday. Hosts and hostesses will be Mrs. Dodge's parents, Mr. and Mrs. Clive Troy, and the Dodge's five children. They also have four grandchildren• Friends are invited to attend. Irni ion ea The following article was written by Ron Lutz, Special Features editor of Successful Farming, and appeared in the September, 1971 issue of that magazine : Nearly 4 years ago, in a two-part series (October and November '67 issues), we told you that imitation meat products had hit the market and were edging their way toward dining tables in homes, schools and restaurants. Today, there seems little doubt. Vegetable protein, in years ahead, will replace part of the animal protein - red meats and poultry - in most Americans' diets. Like it or not, it's already happening. One example: The meat patties, casseroles, and soups your children eat at school likely contain a soy protein extender. The USDA earlier this year announced that up to 30% of the meat portion of a school lunch can now be replaced by vegetable protein. Understanding the terminology The ~0hrase "meatless meats" is short ark, d sdapp~ enou~ ~o fit into~ ~ ~h~rt'!~i~ g'ftC]~'S really descriptive Only of the meat analogs -'the vegetable protein products meant to look and taste like real meat. In making analogs, liquid soy protein is fed into a machine that spins the material into bands of tiny white fibers. These bands, about 1½" wide, each contain about 16,000 individual fibers. At this stage, the fibers are nearly colorless, odorless,and tasteless. But a little laboratory magic soon changes that. If the processor wants a chickenqike product, he adds a bit of fat, some coloring, the proper chicken flavoring, then forms or shapes the material, and pops it into a special cooker. Presto, out comes chicken hatched from a test tube. The process is the same for beef and pork analogs. Only thing that changes is the flavoring• Once fabricated, the analog can be eaten as is or it can be processed further into frozen, canned, or dried imitation meat products. More patties, less meat. In a second category, we'll lump together several forms of soy protein and call them meat extenders. They're added to ground meats to stretch the quantity and, according to the manufacturer, act as a binder and reduce shrinkage during cooking. Forms include soy flour, soy grits, and soy protein concentrate. Dr. Joseph Rakosky, a food scientiest with Central Soya of Chicago, sings the praises of his company's soy protein concentrate (SPC): "Six lbs. of SPC are recommended per 100 lbs. of ground meat. Since 6 lbs. of SPC will hold 18 lbs. of water, 100 lbs. of meat is extended by 24 lbs. "To carry this further, at 65c/lb. for ground meat and SPC at 24c/lb., total cost would be $66.46. For $1.44 added cost, we extend the ground meat 24 lbs., reducir~g cost per,pound from 65c ' to 53.6c.~' ...... ~ ':' .... "Besides a lower cost, shrink is reduced 10%, and in addition you get a tastier, juicier product." Rakosky isn't directing that sales pitch at you and me, the American consumer - at least not yet, Central Soya, and all other companies that manufacture soy protein products, sell primarily to frozen and canned food processors and to the institutional market. Two USDA economists, William T. Manley and William G. Gallimore, recently predicted that by 1980 vegetable protein extenders "will probably displace 15 to 20% of the meat in meat-type food preparations in ' both the institutional as well as the retail market." Non-private institutions that operate on tight budgets, such as hospitals, schools, and prisons, "We can never stand still. We either go forward or back- ward..." In keeping with this principle, we have just attended another Beauty Show and have many "new" things to talk over with our patrons. "Condition" is the "Pass-word" and "Basic Protein" is the modern approach to "Custom Care" and shining beautiful hair. For the balance of September we will give a regular $3.50 "Basic Protein" FREE WITH EVERY "PERM" -- "FROST" or BLEACH! DON"r FORGET OUR HOURS Stella: Mon• thru Sat. (except Friday) Alyce Caldwelh Tuesday thru Saturday Kathy Gaskill: Tuesdays, Fridays & Saturdays Arline Fullerton: Thursday & Friday Candy Pauley: Mon., Thurs., Fri. & Saturday Chris Buckley: Mort. thru Sat. (except Tuesday) Linda (Jean) Trotzer: Mon. thru Sat. (except Wednesday) Vacationers and newcomers welcome. 6 .fine onerators to serve you. 1428 OLYMPIC HWY. SO, phone 426-6659 Open Mon. thru Saturday Evenings By Appt. Mr. and Mrs. Dennis (Pete) Dodge Please Publi appear to offer the best market for the meat extenders, they said. Who's in the business? Among the several large companies pumping millions of dollars into vegetable protein research and promotion is General Mills. Four years ago, we told you that General Mills was already on the market with imitation bacon bits called Bac*Os. This product, used as a garnish in salads, soups, and casseroles, has been so successful that General Mills recently added chips with pepperoni and sausage-like flavors to its consumer line. And to food processors, the institutional market,, plus hotels and restaurants, the company sells its Bontrae line of precooked frozen crumbles and chunks. They come in beef, ham, and chicken flavors and can be mixed with meat or used alone. Worthington Foods, Worthington, Ohio, and Loma Linda Foods, Riverside, California, both manufacture full lines of meatless meats. Most of their customers are people who eat little or no meat because of religious beliefs, health reasons, or personal preference. Worthington, which merged last year with Miles Laboratories (makers of Alka Seltzer), is expanding its facilities to meet an expected heavier demand for its products. Loma Linda is owned by the Seventh-day Adventist Church, whose members are primarily vegetarians. Sales of Loma Linda's canned meatle! jumped 34% years, says E. L treasurer of the Other jumped protein ban Archer Products, familiar to Ralston purina The two US we quoted vegetable protein - to share of the that normally m eats and po popula And prim~ reasons: (1) upgrading diets Soy proteins protein, but nutritionally- the net for example, chicken, $2.47; flour, $.31 figures. toward meat products and impr~ (3) Ve proteins• TheY uniform, and and eat - a "fast foods" In a real are still a P agriculture. soybeans, also grains. tie into the newest look • he sh# Great fall put-on • • • " . ,to that hugs,.vour foot, adds the zinc , mini-tie a sha ely. higher hllOlr' L • P -, .,b • -oOIp'" Every inch the lady. Pure Vitality in ffs m r comfort, the fit that never lets your foot clara' our Sh Over 107 Page 8 - Shelton-Mason County Journal - Thursday, September 23, 1971