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Page: of 14

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McKENZIE-FLEMING RITES..
. E IN THE COUN"
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.Mr.and Mrs. Robert Fleming
prepare to cut into their beautiful wedding cake, baked and
decorated by Mrs. William Tilton, after a double ring ceremony at the Wayside Chapel in Rough and Ready Sept. 15.
The former Dorothy Jean McKenzie, daughter of Mr. and Mrs.
Bruce L. McKenzie was joined in wedlock with Fleming, of
Levittown, Pa., by Judge Victor Montre. The reception following the ceremony at the Veterans Memorial Building in
Grass Valley, with 90 guests.
DAR Conservation Head Chosen
GRASS VALLEY ---The Captain John Oldham Chapter
Daughters of the American
Revolution met Sept. 24, at
the home of Mrs. Stanley A.
Sanders, the regent, Mrs.
Raphael J. Polk, presiding,
T he death of Mrs, Walter
MarionFlood, past California.state regent, of Emigrant
Trail Chapter DAR of Auburn,
was announced with deep
regret, She had acted as state
organizing secretary at the
time of the local chapter's
establishment in 1957 when
it wasnamed for one of Mrs.
Flood's ancestors.
The appointment of Miss
Retha Downey as DAR state
vice chairman of conservation was announced, alsothat
the regent and Mrs, Stanley
A. Sanders will attend the
Northern DAR council meeting held in Los Altos Friday.
The program consisted of
"The Living Constitution of
the U.S," "a timely, inspiring recording, with a
stirring patriotic musical
score, narrated ina most
arresting style", the club reported,
The hostess was ably assisted by Mrs, Sallie Bush.
The chapter welcomes
residents of the area who are
members of other DAR chapters,
NEW PASTOR---Rev. Darrell Hoyle, (R) new pastor of the First
Methodist Church of Nevada City, poses for a family picture.
Mrs. Hoyle holds Charles, 2. In front are: (L-R) Cleora, 5,
Eunice, 7 and Darrell Clayton Hoyle. The Reverend Hoyle
comes to Nevada City from an associate pastorate at the First
Methodist Church in San Jose which was the first protestant
church in California, founded in 1847.
Nevada County NUGGET..Wednesday, October 3
GRASS VALLEY -Dressing
by Design, a short course in
four lessons, will start Oct.
5, in the Veterans MemOrfal Building, Grass Valley.
~ Class sessions will be 1 to
3 p.m. Theclass is arranged
by Mrs, Frances Head, Home
Advisor, University of California, andthe class instructor
will be Miss Betty Hewitt,
Home Advisor, El Dorado
County.
Class sessions will be onthe
following dates: Friday, Oct.
5; Friday, Oct. 12; Thursday, Oct. 18; Friday, Oct.
26.
Classes will include these
topics: How tocover up figure
problems; Best lines and
designs for individual figures;
How to select your best
colors; and, How to coordi «
nate your wardrobe,
Dress Design Course Offered Oct. 5
> —
so Eg 4 Oe TES ate,
Pleasetelephone your regHome Advisor, Veteran:
istration to 273-4563 or mail Memorial Building, Gras:
acardto Mrs, Frances Head, Valley.
ARTIST AND HIS LADY---Bob Gilberg,
Nevada City artist, receives an admirinc
glance froma lady of his creation, a wire;
metal and wood figure which adorns his
front yard. The Nevada City Art Renta.
Gallery Sunday will put on display another form of Gilberg art--crayonand charcoal portraits which the artist sketche«
while in the Veterans Hospital in San Francisco earlier this year. The exclusive
showing of this Gilberg art can be seer
Sunday between 2 and 4 p.m., each Wednesday between 2and4p.m., and betweer
7 and 9 p.m. on the evening of Oct. lf :
at the gallery in the old Chinese laundry
at the corner of Cottage and York Sts
Photo by Lloyd Ullber«
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ow to get the
from a chuck roast
You can get three tasty main dishes and a soup bone
Select a high quality roast about 3 inches thick (approx. 7 Ibs.). With
a sharp knife, cut away the section of lean beef from the blade bone,
trim away fat, and slice across the grain into three 1-inch thick. breakfast
Steaks.
Now, remove the blade from the roast. Leave some meat on the bone
for stock. Cut the large end of the roast free, taking about 3 inches of
feather bone, and set aside for oven or pot roasting. A 7-lb. blade chuck
should provide approximately 3 Ibs. for roasting.
Finally, cut the small end of the chuck and other trimmings into chunks
for stew meat. Separate the pieces of meat and freeze. Store in freezer
to use as needed. You should get about 1% Ibs. of beef stew meat and
about 144 Ibs. of bones and trimmings for-beef stock.
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Most.
bonus from one inexpensive blade chuck roast