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HomeMy WebLinkAboutThe Huron Expositor, 1960-04-08, Page 4+ -•TugI . QN E PbSIrcat SEAFORTH, ONT., APRIL 8, 1960 HURON COUNTY FEDERATION NEWS . 3y CARL HEMINGWAY At the annual Meeting of the On- tario Hog Producerix they had as guest speaker at the luncheon, Mr. +IoIM Lenglet, assistant Canadian Director of ,the United Packing- ] qusa Works of America. Mr. ltenglet went to considerable length in''showing that farmers were really waging the same fight with the Packers as is organized Iabor. He quoted many figures to Oho* that 1959 was a particularly good. year for the Packers. From this he concluded that the packinghouse worker was there- fore entitled to an increase in wag- es to absorb the excessive profits of the trade and indicated that the Union he represented would take when your TV needs a friend... PHONE 250 WHY TOLERATE POOR VIEWING? The fault may be in the Antenna, resulting in a dis- torted, snowy picture. Let us give your antenna a free check. PROMPT TV AND RADIO SERVICE SCOTT Radio &- TV Servic Phone 250 - Seaforth -Small Electrical Appliance Repairs R�E TAKES THE guesswork out of CHICK buying at less cost TO YOU fOE FARMS now bring in top blood lines from L- -S_A., such as STONE'S, DEMiLERCRPC, TRLT eLINES. Prove them under Canadian condi- tions and offer you 'a selection of the best. -NO PENALTY PAYMENTS Be. safe, sure with ROE CROSSES at big savings Write for literature and prices ROE FARMS LIMITED ATWOOO,' ONTARIO the necessary steps to obtain these increased wages. Now let us look at this from the farmers' viewpoint. We can agree that in 1959 the Packers had a good year, but let us raise the question of the reason for good profit. The answer is that due to the very large numbers of hogs mar- keted,. the packing plants were eble to work at extra high capacity, and since the unit spread is rela- tively constant the result is auto- matically higher income. By the same token the packing- house worker also lead an even better year, not only because he was fully employed, but also be- cause he got an unusual amount of overtime pay. Again, this pro- fitable year was the result of the high productivity of the hog pro- ducer. - Wbo, then, should get this por- tion of excess profit that- is said to have accrued to the Packers? At current prices, farmers must reduce production- Thus the Pack- er will lose because his plant will not be fully utilized; the packing- house worker will 'lost because he will not be fully employed; the farmer will lose as an industry in total income, though for the indi- vidual this may not be true; fin- ally, the Government will lose be- cause of lost revenue and increas- ed itnemployment. Would it not, then, be true that farmers could take Mr. Lenglet's figures and put forth a very strong argument that the farmer, not the laborer, should pick up the "kit- ty". Let me also add for the study of farmers a statement made by one of , our economists: "Labor unions over the years have never increas- ed,- ter- an •reeognizeble degree, •the total income, of labor. They have only increased theincome of or- ganized labor at the direct ex- pense of unorganized labor. Busy Beavers Meet In McKillop The first meeting of the McKil- lop Busy Beavers 4 -If Homemak- ing Club, "Meat in the Menu," was. held at the home of Marguerite Scott on Saturday. Mrs. R. M. Scott' and Mrs. G.-Papple are the leaders. The following officers were elected: president -Linda Papple; vice-president, Faye Little; secre- tary, Marguerite Scott; press re- porter, Janet McKercheri pianist, Amy Stewart. The next Meeting will be' held at the home of Linda Papple on Saturday, April 16, at 2 p.m. Mrs. Scott and Mrs. Papple demonstrated on how-• to make ac- curate measurements of flour 'and lard. Mrs. Papple gave notes on choosing food for health, energy. growth ,-and repair. and the part meat play_ in a healthful diet. Cancer Can Often Be Cured If at the first suspicion or symp- tom of cancer, a patient immedi- ately consults a 'doctor, it is often possible, with prompt diagnosis and treatment, to control or cure the cancer. Time is the important factor. Neglect is where most dangeir lies. 4, * Enticing Breakfast • A bowl of hot whole grain cereal makes a satisfying item on the breakfast menu; or even as a late snack for those who don't sleep well. Some people prefer cold whole grain cereals and these are available ready to serve. Whole wheat or enriched white breads supply protein, mineral elements such as iron, and vitamins such as thiamine, niacin,. and,,,riboflavin. *- * * Glaucoma is an eye disease which is one of the most frequent causes of blindness. If discovered and diagnosed in time, treatment is often successful; Most cases in- volve people over, age forty. 'A reg- ular examination by an eye spe- cialist, usually called an ophthal- mologist, should be given about every two years, since treatment is more effective when the disease is discovered before it becomes firmly established. * * * Luxuries Not Included A healthy diet can be a simple program that does not include exotic items. For those who can afford them, luxury foods are available but not necessary if Canada's Food Rules are follow- ed. The five basic food.groups -which are. -essential for'gooehealth are: milk and milk products; fruits,' especially the citrus.,group and tomatoes; vegetables; whole grain cereals and bread; and meat, including fish, poultry and eggs - CAMPING FOR CRIPPLED CHILDREN is just one of many ways that Faster Seal contributions are used. The Ontario Society for Crippled Children have five such camps that make it possible for more than 1200 crippled boys and girls to have a two or three week holiday in the fresh air. The Easter Seal campaign runs to April 1.7, and has a pro- vincial objective of $850,000. In Seaforth the campaign is conducted by Seaforth Lions Club. AREA RESIDENTS -NOW CITIZENS FOLLOWING IMPRESSIVE CEREMONY Fifty-seven persons from many European countries received Cana- dian citizenship papers in an im- pressive ceremony at Huron Coun- ty court house. Judge Frank Fingland spoke td them- and -presented •eertifieates. Following the ceremony -the new Canadians and many friends were entertained by the Imperial Order Daughters of the Empire, in the Canadian Legion hall, Goderich. The new citizens include: Jan FOOD and FIXIN'S Recipes dor the Busy Homemaker Lenten Luncheon This is the season_of the year when preparing recipes .for Lent is uppermost in the thoughts of many homemakers. It is interest- ing to note that in the early days of Christianity, the housewife had no such problems. -The fast before Easter was as severe as it was short, and many people ate noth- ing., for forty hours between the afternoon of Good Friday and the morning of Easter. Gradually, however, the fast- became more rigorously ,defined, and by the early seventh century it was ob- served -far forty days. In .the Middle Ages eggs and Remember. it takes but a mom - milk as v ell as meat, were all ent to place an .Expositor Rant ad forbidden and tie money in pocket. To ad- vertfse. just phone Seaforth 141. USBORNE & FHB' BERT MUTUAL FIRE INSURANCE CO. HEAD OFFICE - Exeter, Ontario President: Alex J. Rohde - R.R. 3, Mitchell Vice -President Milton McCurdy - R.R. 1, Kirkton Directors::. E. Clayton Colquhoun, R.R. 1,,, Science Hill; Martin Feeney, it:tI. 2, Dublin; Robert G. Gardiner, R.R. 1, Cromarty; Timothy B. Toohey, R.R. 3, Lucan. Agents: Harry Coates, R.R. 1, Centralia; Clayton Harris, Mitchell; Stanley Hocking, Mitchell. Solicitor:., W. G. Cochrane - - Exeter Secretary -Treasurer Arthur Fraser - - - Exeter f 5£uu,Sr e c� Sauce 2 ged ��' cream - 2 h� opted sous se cb r+ cb04 Os caps 44e e9 en'? age a ee 'hgreen cbeQSiea 1� 1 114 ds^J dry horse' 1 tbSR' ga t c sit . mated ,h tsp. ash �s},e �aea sod let ets�ta apcbo471 is las the Ode even blend the that en o w yofl in at east t'ar ort deft ° aS tlavor9 lace lot of the 3n lo a Onto cool place bave ever tast�l and. yo4t Vests t Z i SUNDAY and HOLIDAYS, -Maple Leaf Dairy Products are available at SUPERTEST SNACK BAR and SE/WORTH GRILL Map e Leaf D Phone 101 s Seaforth g ent by state as well as ecclesiastical law. Fortun-; ately. the modern homemaketr is allowed. ---much more leeway in cooking. - Anyone searching fol: a different sway of serving fish during the Lenten season will. be charrhed"' with this recipe for Filets of Sole au Gratin. The dish is not only unique, but delightfully easy to" prepare. The fish is used to line muffin cups and the filling is made from a delicious melange of can- ned soup, bread crumbs and cap- ers. A crown of crisp, buttered bread crumbs tops each individual serving. Serve this dish with bak- ed potatoes and a green vegetable or salad. - By varying the type of fish and soup used the recipes can be serv- ed frequently. Most people will agree it's much too delicious to be saved for traditional "fast" days. Fillets Of Sole Au Gratin Yield -3 servings 1 lb. fresh or frozen fillets of sole cup canned condensed cream of celery soup 1 teaspoon well -drained capers & cup soft white bread crumbs 1 tablespoon butter or mar- garine, melted. Grease 6 average -sized muffin or custard cups with soft butter or margarine. - Preheat oven to 400 deg. F (hot). Thaw fillets of sole if they have been frozen- Separate the filets and check for bones. Cut and fit pieces of fish into sides of pre- pared pans: Combine condensed cream of celery soup, capers and % cup of the bread crumbs; spoon into the centre of each fish -lined muffin cup. Bake in preheated ov- en 15 minutes. Meantime, com- bine remaining V2 cup bread crumbs and melted butter or mar- garine. Sprinkle crumbs over par- tially baked fish. Return to the overt and cook the fish until it will flake easily with a fork and bread crumb .topping is golden -about 15 minutes longer. Carefully lift the individual portions into a, heated platter for serving. - Bay For Easter and After There's nothing like a richly glared, rosy pink, baked, whole ham for Easter dinner. Especially satisfying to the budget -conscious homemaker Is the fact that she can expect to get anywhere from 35 to 50 servings of meat from the one. purchase. A whole ham, weigh- ing from 13 fo 15 pounds, -provides sufficient meat to serve a family of silt, four of five good meals with several second servings and some sandwiches, too. To Bake Whole Ham A whole hamis a Ieg of pork which has been cured and smok- ed. It may be sold bone -in or boneless; partially or completely cooked. - When cooking directions are giv- en on the label it is best to follow them, since the, method outlined for the particular ham has probably been_ well tested , by the packe. However, if' no cooking inat,rne- tions are provided, you mught use these times as a guide: Bake whole, bone -inti ham (13 to 15 pounds) uncovered for 20 to 25 minutes per pound in 325 degree F, oven; bake whole boneless ham (9 to 12 pounds); 25 to 30 minutes per pound. (Internal temperature should read 170 deg. F. on, meat thermometer,) If ham is already cooked you may heat it for 10 to 15 minutes per pound in 325, deg. F. oven. To Glaze Ham Glazing takes 15 minutes in a 425 deg. F:'" oven. When the ham is almost cooked, remove the rind and score the fat diagonally, cut- ting about V, inch deep with a sharp knife. to make diamonds. Stick a whole clove in the centre of each diamond and im,ert pimiento or gherkin' strips in the slits between diamonds, if desir- ed. You can use almost anything sweet for the glaze. Just baste the ham with honey, maple syrup, melted- jelly or sweetened fruit juice, etc. A little mustard is good added to any of these. ,To make an old-fashioned brown sugar glaze, mix 1 cup brown sugar with 2 teaspoons dry mus- tard and 3 tablespoons each -of flour and vinegar. This brovtm sugar glaze spreads more easily if it is put on before the meatois studded with cloves. (For a very, large hame, double the glaze re- cipe). Hain "After Easter Once Easter defiler is over you can divide, package and refriger- ate the leftover ham'..getording to your phis for using it. The ham will ,keep several days when re- frigerated (and even longer if frozen) so there is no need to eat ham every day until it is gone. Leave large, meaty pieces of ham whole -you can slice diem just before cooking as steaks; fry- ing with eggs for breakfast or serving cold for meals or in sand- wiches. Cut some of the bits and pieces into cubes or julienne strips for making a ham casserole or skillet meal and mince therest of using in sandwich filling, souffle, salad or croquets, etc. If you bought a bone -in ham and your family likes homemade soup, you'll want to use the ham bone to make a kettleful of old-fashioned pea soup. Ham and Cabbage Rolls -1 medium head cabbage (2 to 21 pounds) V4 cup butter 12 large, thin slices cooked. ham (about 1% pounds) 1 teaspoon salt teaspoon pepper 1 eup coarsely grated Cheddar cheese. Trim and wash cabbage. Cut in- to 12 wedges, leaving just enough of the core to hold leaves togeth- er. Melt butter in broad saucepan and arrange cabbage wedges in two layers, sprinkling each with salt and pepper. Cover and cook over medium heat until tender, about 15 minutes. Roll each cabbage wedge in a slice of ham; arranging rolls, one layer deep, in a shallow baking pan and pour in cooking liquid off cabbage. Sprinkle with grated cheese. Bake in a moderate. oven (350 deg. F.) until cheese is melted and lightly browned, 15 to 20 minutes. Six servings. Baked Eggs in Ham Cups Line bottom and sides of lightly greased custard cups or muffin pans with thin slices of cooked ham, overlapping edges. Break an egg into each. Bake in a 325 deg. P. oven until egg is set, 20 to 25 minutes. Serve on toast. Bakker, Wingham; Tryntje Bak- ker, Win.gham; Anni K. Colclough, R.R, 2, Seaforth; Peter Damsma, Clinton; Zwaantje Damsma, Clin- ton; Antonius P. .Decoo, Clinton; Adriana Decoo, Clinton; Frank De - Jong, 11,1i. 2, .Bayfield; -Marys .De - Jong, R.R. 2, Bayfield; Hans J. P. T. H. H. Grobbecker, R.R. 4, Seaforth; Gerardus J. Groothuis, Seaforth; Hendrika C. Groothuis, Seaforth; Emile Iszacovics, Sea- foI•th;' Marinus, Kooyman, Sea - forth; Derkje (Dicky) G. Kooy- man, Seaforth. Frederick R. J.- Knetsch, Sea - forth; Mietje . Knetsch, Seaforth; Christiaan Knetsch, Seaforth; Frank Molnar, Goderich; Corne- lius Maaskant, R.R. 2, Clinton; Anna M. Maaskant, R.R. 2, Clin- ton; John M. Martyn, Blyth; Joan A. Martyn, Blyth; Olga L. O'Sul- livan, Clinton; Paul Pinker,., Clin- ton; Anna A. Pinkel, Clinton; John .Snyders, R.R. 1, Auburn; May Snyders, RrR. 1, :Auburn; Sonja Ten Pas, R.R. 2, Wingham, Jan Van Oenen, R.R. 1, Port Al- bert; Willemina G. Van Oenen, Port Albert; Lieuwe Vellanga, R. R. 1, 'Brucefield; Folkje Vellanga, R.R. 1. Brucefield; Gatze 'Vel- lenga, R.R. 1, Brucefield; Joe C. Verwej•, R.R. 1, Auburn; Elisa- beth Verwey, R.R. 1, Auburn; Sjoerd-Zoethout, R.R. 5, Gode- rich; Grietje Zoethout, R.R. 5, Goderich. Brussels Couple, Mr. -Mrs. Stevenson Wed 50 Years Mr. and Mrs. J. Willem Steph- enson, Queen St., Brussels, were honored by their family and friends on Wednesday, March 30, their fiftieth wedding anniversary. A family dinner was held in the New American Hotel, when the celebrants were joined by their daughter, Mrs. Colwell (Evelyn) Speiran and'her husband and sons, Ivan and Graeme, Listowel. Mr. and Mrs. Norman Stephenson and family, John, Kim, Laurie and Lois, of Ethel, and Mr. and Mrs. Ross Stephenson and family, Don - no, Jimmie and Jean, also of Ethel. Friends and relatives called at the residence during the day. - Mr. and Mrs. Stephenson, who was formerly Maude Lamont, a daughter of the late Malcolm Lamont, an early settler of Grey township, were married at the home of the bride's brother, Peter Lamont, on concession 8, Grey township, by the late Rev. D. B. McRae. They farmed on conces- sion 6, Grey, until 1949, when they, retired to Brussels. Mr. Stephenson recalled that.on the original wedding day the dust was blowing and seeding opera- tions were in full swing. Mrs. Stephenson has two sisters living, Mrs. John Kreuter, of Ethel, and Mrs. James Milloy, of Toronto. Mr. Stephenson is a son of the late Mr. and Mrs. William Steph- enson, and has two sisters, Mrs. Welland McDonald and Mrs. An- drew Jacklin, and a brother, Wes- ley, all of Brussels. They are in very good health. They are members of Melville Presbyterian Church and seldom miss a service. 11111111111N1111111111IIIIIIIIIt11111IIItIIIIl1 PLAN • AHEAD AND SAVE! Remodelling or building, a new home? See us for a low • cost estimate on all PLUMBING NEEDS. Top ' Quality, Guar- - anteed Work. - • Residential • Commercial li �, Call 668 W 1 BOB DOS Seaforth IIIIIIIHIII11111111111111111111111111111111!1111 NOTICE! As Dr. E. A. McMaster has announced his retirement from partnership in SEAFORTH CLINIC take notice that all outstanding Accounts with • Seaforth. Clinic must be paid by MAY 31, 1960 , Afterthis date, Seaforth Clinic- will continue under the partnership of Dr. P. L, Brady and Dr. E. Markus• HAS YOUR WIRING BEEN • CHECKED LATELY ? Rpx: � HOME NOW! The DENNIS ELECTRIC can Repair Your Every .Need I We also have a large stock of parts for all types of Washer and Dryer Repairs. Phone 669 W 12 for Prompt -Service C. J. DENNIS (Master Electrician) -- Located in Harpurhey r - "Grazie!" says Ugo Chiarelli, newcomer to Canada. When he first arrived, the bank helped him with his financial affairs. And the friendly, courteous way he was served. made a lasting, favourable impression of his new homeland. Henri Carriere, •successful restaurateur, makes use of the bank's many services each business. day. And when he travels abroad, the bank supplies him with currency and travellers' cheques. Newcomers and long established business- men . , . people from all walks of life ...receive the same capable and courteous attention at The Canadian Bank -of Commerce . vice which makes banking a pleasure and has made the Bank of Commerce an intimate and friendly part of the Canadian way of life. THE CANADIAN BANK, OF COM MERCE- Calt us your bankers WANT ADS BRING QUICK RESULTS - Phone 141 -Read the Advertisements - It's a Profitable Pastime • Medallion »]lectric Homes • ds bunt with your dreams To be able to LiveBettn Electrically is all- To be able Better all- important to modern families. Recognizing this, the electrical industry has established a standard which will guarantee the excellence of a home's electrical system..A home that features the better installationrand facilities that meet this standard is awarded the Medallion Symbol. 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