October 15, 1970 Shelton Mason County Journal | ![]() |
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October 15, 1970 |
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ISS
ill
:omes
Orange gladioli, gold and
white chrysanthemums and
~)range and white ribbon
enhanced the First Baptist Chapel
in Lacey for the October 2
ceremony which united in
marriage Miss Pauline Caudill of
Shelton, and Stephen Andrew
Yale of Olympia. Miss Caudill,
daughter of the George Caudills
of Shelton, is a graduate of
Shelton ltigh School and attended
Olympia Vocational Institute.
The groom, son of Mrs. Hazel
Yale is a North Thurston
graduate, attended Centralia
College and is employed by Shell
Oil Company.
The Rev. Paul Steele
officiated in the presence of
approximately 100 guests. Given
in marriage by her father, Miss
Caudill wore an A-line gown of
chantilly lace of redingote design,
scalloped at the front and
sparkled with crystals, opening to
reveal white organza. The bodice
was designed with a Victorian
collar and long cuffed sleeves, and
a chapel-length train highlighted
the back. A head-dress of Venice
lace accented with pearls and
crystals held multi-tiers of white
illusion to her dark hair. She
carried a white orchid nestled in
orange gladioli with cascading
white ribbon streamers.
Wearing floor length gold
satin with scoop necklines and
full Bishop sleeves and with white
satin encircling the waistlines were
the bridal attendants. Mrs. Les
Sioholm of Shelton was matron
of honor. Bridesmaids were Mrs.
Rodney Kurtz, sister of the bride,
Mr. and Mrs. Stephen Andrew Yale
and Miss Bernice Renecker. All
carried bouquets of apricot and
white gladioli accented with deep
orange ribbon.
Jerry Hensley was best man
for the groom. Seating the guests
were Wayne Slinker and Richard
Yale, brother of the groom.
Lighting candles was Russell Yale,
brother of the groom.
Assisting with reception
duties were Mrs. Paul Brook, Mrs.
Betty Bruer, Miss Kathy Petty,
Mrs. Peter English, Stephanie
Kurtz, niece of the bride, and
Becky English.
For a wedding trip to
Harrison Hot Springs, the bride
changed into a gold velvet dress
with silver braid trim. Upon their
return, they will be at home in
Olympia.
TODAY'S
Jan Danford, Society Editor
Miss Gems
Is Married
Mary Geraldine Gems,
daughter of Mr. and Mrs. George
Gems of Shelton, was wed to
Michael D(m&tu Workman;6on of
Richard E. Workman of Bellevue
and Mildred Workman of Corvallis,
Oregon, on September 19, in St.
Patrick's Catholic Church, Seattle.
Miss Deenie Dudley of
Atlanta, Georgia, cousin of the
bride, was maid of honor. Keith
ttudson was best man.
The bride is a Seattle
University graduate. The groom is
a graduate of the Burnley School
of Art in Seattle and is presently
employed as Art Director for
K I RO Television.
Sale Scheduled
The Mason County
Democratic Central Committee
will hold a rummage sale from 10
a.m. to 4 p.m. on Thursday and
Friday in the PUD building.
Degree Received
Judith M. Huson, Belfair,
received a master of education
degree at the close of the summer
quarter at Western Washington
State College in Bellingham.
Cosmetics
for YOU
PREVENTING
BLEMISHES
Q. How can I keep my skin
free of blemishes?
A. A well-balanced diet and
proper cleansing will help to
keep your skin free of
blemishes.
You will find that a
medicated liquid cleanser does
a more thorough job of
cleansing than ordinary soap
and water.
BRUSHING IS
NOT ENOUGH
Q. I give my hair 100 strokes
with a brush every night, but it
still looks dull and drab. Can
you tell me why?
A. Brushing is not enough.
Hair that is too oily or too dry
will look drab.
To keep your hair shining,
shampoo just before it begins
to look dirty. A creme rinse or
a conditioning rinse just after
the shampoo will also add a
shine.
Sometimes, dull hair is
simply the result of a soap film
left over from a shampoo.
Thorough rinsing wilt solve this
problem.
Neil's Pharmacy
Emergency Ph. 426-2 165
tFifth & Franklin St.--426-3327 |
Open Daily 9:30 to 7:30 |
Mrs. Michael Douglas Workman
We have added another
fine operator
to our staff . . .
CHRIS
BUCKLEY
who prefers
evening appointments
To Introduce Chris we will give
FREE CONDITIONING
to every Shampoo & Set
PERMANENT WAVE SPECIAL
Includes: Haircut, Styling, Conditioning
Regularly
$25.00 NOW
Phone 426-6659
1428 OLYMPIC HWY. SO.
Open Mon. thru Saturday
Evenings By Appt.
O0
in
our
Vi Huston, with a colorful
background in true Western
cookery, has always been
interested in sourdough - the
history of it, the culture of it and
the many ways in which it can be
used.
Born in Newberg, Ore., the
eldest of nine girls with one
brother, Vi came to Olympia with
her family when she was four
years old. There her father logged
with a team, and be bought, sold,
trained and shod horses
throughout the area until 1944
when he moved his family to a
ranch near Ellensburg where he
had accepted employment. It was
when Vi and her father took a
horse to the weekly auction that
she met the man who is now her
husband.
She and Jack were married in
1946 and made their home in the
Yakima Canyon near Ellensburg.
For as long as Vi can remember
her mother had sourdough, and
when the newly-weds set up
housekeeping a "start" of it went
with them in a handsome brown
earthenware jug that had once
been her grandmother's bean-pot
Jack was the manager of a
4000 acre cattle and horse ranch.
5ear 'round, Vi cooked for a
"hired man" in addition to her
husband, and from June to
November, annually, she cooked
for a haying crew. Her sourdough
pancakes, year after year,
remained the favorite breakfast of
all.
In 1954 the ranch was sold
and the Hustons came to Shelton,
buying an acre on Arcadia Road
where they have continued to
live. "The 'Homestead' is small,"
says Vi, "but our love for animals
is big."
In substantiation of her words
are Vrs registered Quarterhorse,
Jack's Appaloosa, and the
children's Arab-Welsh, all
geldings; two dogs, a Spaniel and
a Poodle; a calf; a cat; a Mynah
bird; and a tankful of tropical
fish.
The Hustons have two sons at
home, perry is 13 and Jim ~JJ.
They also have a married son and
a married daughter and three
grand-daughters. Jack, now
employed by Simpson Timber
Co., was active in rodeo until
1948 when he became too
involved with other duties to
participate. Set aside but not
forgotten, his rodeo work was
resumed last summer with
emphasis on calf-roping, which is
his specialty. He has continued to
train horses professionally. Both
Vi and Jack are members of the
Silver Stars Saddle Club.
Mrs. Huston enjoys many
pursuits. She knits, crochets and
sews, making many of her own
garments. She camps, fishes,
hunts and rides her horse. But her
very special and somewhat unique
hobby has been the study of
sourdough. She has researched the
subject and has collected many
recipes which she may someday
publish in book form.
Although she has acquired
from many and varied sources bits
of knowledge concerning
sourdough, the bulk of her
material was supplied by the
University of Alaska and by
Coulter Enterprises, who now
have on the market a commercial
dried starter and a recipe folder.
Vi Huston quotes from her
'Brief History of Sourdough': "In
the early West where distances
were vast and refrigerators
unknown, and when long hours of
travel stretched between the few
isolated trading posts, sourdough
was the only practical leavener
available.
"A sourdough starter, then,
became a precious thing to a
frontiersman and was carefully
tended in its earthenware crock.
Each evening the starter was
taken from the container and
either bread, biscuits or flapjacks
were set to 'work'. By the next
morning the dough was ready; the
leavening agent had accomplished
its task and the product was ready
for baking; but first a portion of
the dough was reserved and
returned to the earthenware crock
to ferment in readiness for the
next use.
"It was no deterrent to good
flavor that after long usage the
starter contained elements of
many things flours of different
types, molasses and other
ingredients; the variety served
only to make the starter more
mellow and therefore more highly
prized.
"So important was the
sourdough to those persons who
spent long periods away from
civilization that eventually the
word came to be an appellation
for the solitary man roaming the
'~¢,.rd3.f SS,..-a.. ~ pi~ ct o r, the
trapper, the pioneer.
"Some Alaskans are still using
starter that can be traced back to
that originally brought into the
country with the gold rush. In the
old days it was said that should
the starter take on an orange hue,
its usefulness was in no way
affected, but should it turn green,
the material must be discarded as
unsafe. Modern peoples need
never use discolored starter as it
can be kept clean and fresh under
refrigeration, or in any cool place,
where it will keep indefinitely. If
it is used three times a week, thus
being constantly replenished with
flour and water, it may be left
unrefrigerated. It should maintain
the aroma of clean sour milk.
"Upon standing for several
days, the liquid will tend to
separate from the solids, but this
process will in no way lessen the
effeciency of the leavening
material. If it is not to be used for
several weeks, it should be frozen
or dried to prevent spoilage when
refrigeration is not available. To
carry starter to camp, simply add
sufficient flour to shape the mass
into a ball and place it in a sack of
flour."
According to Vi Huston,
sourdough starter can be made by
combining two cups of flour, two
cups of warm water and one yeast
cake (or envelope of yeast) in a
glass or earthenware container. It
must be stirred with a wooden or
plastic spoon. Metal must never
be used. The container must be
covered and must be of three
quart capacity or larger. Allow
the mixture to set from three to
five days, stirring down each
morning. The dough will then be
ready for use in the desired
recipe, and should be removed to
another glass container for this
purpose, reserving one hall" cup of
the material in the original crock
or in a small glass jar to be
refrigerated. The amount held in
reserve is the starter. Each time
the sourdough is used, two cups
of flour and two cups of water
will be added to the starter, and
one half cup of the resulting
mixture must be retained for
future use.
Sourdough, says Vi Huston,
has many uses. In addition to the
many goodies baked from this
base, it was also utilized in the
tanning of hides. To do so, the
hide should first be washed in
warm water and a very mild soap;
spread it, then, on a flat board,
hair side down. Cover with a thick
sourdough batter composed of
starter, two cups of flour and two
cups of warm water, making
certain that one half cup of the
mixture is reserved. When the
dough begins to dry, iw~rk the
skin by rubbing it in a circular
motion with one hand applied
against the opposite palm. Rub
and knead until the hide is dry
and soft. The dough will work
into the skin and disappear.
Among the many tasty foods
that Mrs. Huston produces from
her sourdough starter are breads
of several varieties, buscuits,
muffins, pancakes, waffles,
cookies and cakes. "Sourdough
pancakes," she explains, "are
tender and moist, but not thick
and fluffy. The bread is heavier
and more moist than the regular
type, and tends to mold easily."
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Everything's going for you. Soft look. Soft
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/
"The Family Shoe Store"
I O.r Shoe Club .ow-fia~--|
| Over 2350 Members |
107 S. 4th
Shelton
SOURDOUGH BREAD is just one of the manY
made by Vi Huston with the "starter"
earthenware jug.
Vi finds, however, that her
sourdough baked goods are eaten
up so promptly that nothing has
ever had an opportunity to mold.
"Sourdough products have a very
distinctive and delicious flavor,"
she adds.
As Vi and her eight sisters
married and moved to homes of
their own, each was given a jug of
sourdough starter by her mother.
Vi alone has kept her original
starter alive. "l use it several times
a week," she explains.
A year around favorite, and
especially fine for ttalloween
parties are her
SOURDOUGH DOUGHNUTS
(If you have made starter
according to directions given in
this article, and have allowed it to
ripen for several days, reserve ½
Cup for future starter and add the
following ingredients to the
remaining batter. If you are
working with previously made.
and refrigerated sourdough
starter, before proceeding with
the recipe remove starter from
refrigerator, add 2 Cups warm
water and 2 Cups flour and allow
to set overnight
a warm place.
C. for future ~'
sourdough batter add:
2 Tbsp. white sugar
% C. dry milk
Tbsp. brown sugar
V2 tsp. baking powder
1 ½ C. flour
Vz tsp. nutmeg
2 eggs, beaten
2 Tbsp. melted shortening
1 tsp. vanilla
1 tsp. soda dissolved in
1 Tbsp. warm water.
Stir well; turn ontO:
and knead for a
Roll out ½ inch
with doughnut
to use a
ketchup bottle
man-sized specl~
set for 1 hour;
fat, heated to
golden brown,
( Frequent turning
tough.) Roll in poW~
granulated sugar,
desired. The s~
used for maple bars.
(Since you put your best into what
you make, why not use the best
yarns?)
Fleischer Yarns are First in:
Fashion: --First with the newest of
the new
Colors: --A Rainbow of luscioUS
color -- unafraid of sun
or suds
Quality: -
--Fleischer yarns _.
Iof ty-spr i ngy-I ivelYgY~/~l"
Your finished wor
show the difference.
_J
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Open 1 0-5 Monday through SatutdlW
Friday till 9
2020 Olympic Hwy. N.
ON MT. VIEW
Page 6 - Shelton-Mason County Journal - Thursday, October 15, 1970