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Newspaper Archive of
Shelton Mason County Journal
Shelton, Washington
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." ® Everything's going for you. Soft look. Soft leathers. Soft plantation crepe heel and sole. All in this exciting new Hush Puppies* style. Colorfully interpreted in Breathin' Brushed Pigskin" Comfortably priced too. $1399 / "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 ~ ---- --~ --~__ -__ __ Stop In and Get Your FREE PATTERN-OF-THE-MONTH - 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