HomeMy WebLinkAboutThe Huron Expositor, 1961-09-07, Page 6,77
6 --THE MMON S SITOIt, SEAFORTH, ONT., SEPT. ?, I861.
CROSSWORD PUZZLE
ACROSS
1 Insl)ned walk
6 Shelly con-
cretion from
mollusk
10 Garment
14 Appellation
of Athena
15 To fasten
again
1e Eye Sir'
tatiously
17 Precipice
in Hawaii
18 Trojan hero
19 Intend
20 Names
22 That which
clips by
bits I pl. )
24 To slight
26 Ripped
27 Pigpen
30 First name of
Persian poet
32 Made after
expenses
36 Confederate
general
37 A serous
fluid
39 "por-
ridge hot"
40 Gem
42 Withered
44 M..:hematical
term
45 Weird
47 Satisfies
49 Jewel
50 Guard
52 Hook money
53 Beast of
burden
54 Driven
obliquely.
as a nail
56 Parcel of
land (pl.)
58 Was set
back
62 Kind of dive
66 Sandarac
tree
67 Genus of
tropical
shrubs
69 A son of
Jacob
70 Mud
71 Make Into
law
72 Allowance
for waste
73 Sow
74 Hindu queen
75 Painful
DOWN
1 Engrossed
2 Turkish
regiment
3 Liquefy
with hent
4 Buckets
5 Takes for
granted
6 Even. Ipoettl
7 The sweetsop
8 Laughing
9 An injury
16 Contends
in rivalry
11 Molding with
S-shaped
profile
12 Winged
13 Number ipl.l
21 Son of Seth
NO. 670
23 Prepare for
25 Discloses
27 Fruit of
blackthorn
1pI.)
28 Indian tent
29 Long for
31 Of the
country
33 Swampy
forest region
of Siberia
34 Anglo-Saxon
slaves
35 Considers
38 Color pearl
blue
41 Was put In
disorder
43 Decry
46 God of love
L E
R
E D 1
A I
S T
T R
P A
48 Wife of
Ramaana
51 Short o dal
before
55 Libyan
seaport
57 Obstructs
with mud
58 Male sheep
59 Great Lake
60 Tend
61 College official
63 Roman
emperor
64 At any time
65 'Ceremony
68 Master of
Civil
Engineering
(abbr,)
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DAD P IAN
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Aaswe to pusale Ne. 660
FOOD and FIXIN'S
Recipes For the Busy
Homemaker
PEACHES
There are many,,, varieties of
peaches but the number one
peach on the peach parade is
the juicy, yellow -fleshed, free-
stone type grown principally in
the orchards of British Colum-
bia and the Niagara Peninsula.
Freestone peaches have always
been popular because of their
ease of handling, for freestone
means that the flesh pulls
away readily from the stone.
Peaches are sold generally
by the basket containing from
two to eight quarts, by the
quart box and by the pound.
British Columbia peaches may
also be packed according to a
specific number or count in
standard size boxes. Whether
you are planning to preserve
the fruit in some way, or use it
for desserts and snacks, will de-
termine the amount to buy. To
buy more than can be used in
a short time is not practical;
for peaches are quite perish-
able,
Peaches are graded for qual-
ity when packed and, the con-
tainer is stamped accordingly.
The grades are Canada No. 1,
and Canada No. 2. Select top
quality peaches, especially for
canning and freezing, as they
are less wasteful. These will be
free from bruises and blemish-
es and have a somewhat
creamy complexion with over-
lying blush. Peaches with a
slight greenish tinge should be
kept at room temperature until
they ripen rather than being
stored in the refrigerator.
Here are some peach treats
for now and later. These re-
cipes were tested at the Con-
sumer Section, Canada Depart-
ment of Agriculture, Ottawa.
Glazed Peach Tarts
6 Targe baked tart shells
3 medium large peaches
1/2 cup water
1/2 - 2/3 cup sugar
Few grains salt
1 cup thinly sliced peaches
4 teaspoons cornstarch
2 tablespoons cold water.
Blanch and peel peaches, cut
in half and remove pits. Heat
water, sugar and salt, drop in
peach halves, cover and sim-
mer for one to two minutes de-
pending onfirmness of flesh.
Lift peaches from syrup and
drain, cut side down, on cake
rack. Reserve syrup.
To make peach glaze: Add
sliced peaches to reserved sy-
rup. Cover and boil gently un-
til slices are very tender, about
five minutes. Press this syrup -
peach mixture through a sieve.
Measure and if necessary add
water 'to make 1114 cups. In a
saucepan mix cornstarch and
cold water; add syrup mixture;
cook until clear and thickened,
three to four minutes. Cool
slightly.
• To fill tarts: Spoon 1 table-
spoon of peach glaze into each
tart shell; top with a peach
half, cut side down. Cover
with one to two tablespoons of
peach glaze. Chill thoroughly.
Six servings.
Persian ,Peaches
4 cups sliced peaches
1/3 cup orange juice
3 tablespoons liquid honey
1 to 2 tablespoons thinly
sliced candied ginger
Few grains salt.
Combine all ingredients in a
bowl and mix gently but thor-
oughly. Cover and chill for
about one hour. Spoon into
sherbet glasses and serve. Six
seryings.
Pickled Peaches
8 cups sugar
4 cups vinegar, cider or
blended
1 cup water
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts small peaches (8
pounds).
Boil sugar, vinegar, water
and stick cinnamon, uncovered,
for 10 minutes. Peel peaches.
Stick two whole cloves in each
peach. Let stand in syrup 10
to 12 hours. Then remove
peaches and strain syrup to re-
move cinnamon. Bring syrup
to boil and boil rapidly, un-
covered, for five minutes. Pack
peaches in hot sterilized seal-
ers, cover completely with hot
syrup and seal. Store in a cool,
dry place for several weeks be-
fore using. Makes about eight
PERSIAN PEACHES
Persian Peaches are a delicious and different treat and
there's nothingat all to the making. Just combine 4 eups
h
sliced' hes in a bowl with 1/3 Cup orange juice:, 3 table-
spoons honey, 1 to 2 tableiootis thiniq sliced ginger and a
few grains of Salt. Iffik,tentlY, cover and chili for about one
hour. Spoon into six Sherbet glasses and serve.
Bingo Winners
The Royal Canadian Legion
Branch 156, Seaforth, held an
other successful bingo in the
Memorial Hall on Saturday
night with the jackpot remain-
ing unclaimed for another
week. Specials were won by
Mrs. George Haggett, Blyth;
Carl Vanderzon, Seaforth, and
Mrs. C. Leonhardt, RR 2, Wal-
ton.
Regular games were won by
Carl Vanderzon (2), Seaforth;
Bill Austin (2), Seaforth; Mrs.
Leonhardt, RR 2, Walton; Har-
vey Freeman, Clinton; Mrs. Ken
Swan (2), Seaforth; Margaret
Lovett, Seaforth; Bill Newman,
Clinton, and Mrs. Plant, Brus-
sels; Mrs. Elliott, Goderich;
Harvey Evans, Dublin, and Jim
Cruickshank, Holmesville; Mrs.
Frank Walters, Walton, and
Mrs. Alex Muir, Seaforth; Mrs.
Plant, Brussels; Mrs: McMich-
ael, Clinton, and Mr. Plant,
Brussels.
The $25 special was won by
Andy Miller, Exeter, and the
door prizes by Mrs. Sclater, To-
ronto, and Mrs. H. Addicott,
Seaforth.
BRUCEFJELD
Mrs. M. Kruger is staying
with her sister, Mrs. A. Ings,
at present.
Mr. and Mrs. William Simp-
son, Detroit, visited with Mr.
Simpson's aunt, Mrs. M. Vaire,
also visited his mother, Mrs. L.
Simpson in Clinton Hospital ov-
er the weekend.
Mr. and Mrs. Ross Scott left
for Nova Scotia to visit with
their daughter, Mrs. L. Rush -
call.
Mr. and Mrs. Gordon Trieb-
ner and family, Guelph, spent
the weekend with Mr. and Mrs.
Donald Triebner.
Mr. and Mrs, George Griffith,
Danny and Tim, visited over
the holiday with relatives in
the village.
Mrs. Alf Ings and her sister,
Mrs. Kruger, spent a few days
with friends at Zurich.
Suggest School
Lunch Ideas
When you consider that a
mother may pack 200 lunches
for each of her children every
year, you realize that it's im-
portant that these lbnches con-
tain the right food. Perhaps
these ideas from Macdonald In-
stitute will be of help.
These are the foods that the
nutrition specialists suggest
should be in every lunch: milk,
a protein sandwich filling (this
can be meat, egg, fish, poultry
or cheese), vegetables and fruit.
These foods are the building
blocks of a good lunch and they
all are necessary.
Milk can be a beverage for
lunch or you can use it in
cream soup. Cream soups pack
easily into a thermos. Or your
child may be able to buy milk
at school, but be sure he gets
it every day.
Let your imagination run riot
with sandwiches. Use brown,
white or rye bread. Another
day fill hot dog or hamburg
buns with filling and send bun-
wiches to school. Remember,
use at. least one protein filling,
and don't skimp on the filling.
If you use mayonnaise in the
filling, treat it properly. Make
the sandwiches that are to be
eaten at noon, in the morning,
not the night before.
Pack a little parcel ;of raw
vegetables. Celery sticks, car-
rot curls, turnip sticks, radish-
es, green onions, cauliflower-
ettes, green pepper rings—all
will keep nicely if they are
wrapped in aluminum foil.
Fruit is a good dessert at
any time, so be sure to include
it in the school lunch. Use
fresh fruit in season—oranges,
apples, grapes, peaches and
pears. In the wintertime in-
clude dried fruits such as rais-
ins, dates, figs, currants and
apricots. Something that can
be eaten out of hand is usual-
ly easiest and best.
Plan the lunches ahead of
time so you'll be sure to have
all the ingredients in the house
when you need them. Assemble
the makings of the lunch at
night and then it will only
take a few minutes to put it to-
gether in the morning.
pint sealers.
Note: If peaches are very
juicy, omit the water.
Peach Chutney
6 cups peeled, chopped
peaches
4 cups peeled, chopped
apples
2 cups raisins
4 cups brown Sugar
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon_Allspice
2 tablespoons salt
Ys teaspoon black pepper
1/ cups cider or malt vine
gar.
Combine all ingredients and
cook slowly, stirring frequently
until thick, about one hour
Pour into hot sterilized jars
and seal. Makes about six cups
Insurance - Real Estate
W.C.OKE
Eglmondvilte, Ont.
P.O. Box 476 : Seaforth
Telephone 647
ONTARIO
INFORMATION
about the
NTARIO REMAIL
SALES TAX
The following basic information about the 3% Retail Sales Tax, that went
into effect September 1st, will be of interest to every resident of Ontario.
Why the Sales Tax was introduced
Ontario' is experiencing the most dynamic growth in its
history.
As a, result, the demands on the provincial treasury
continue to grow at an unprecedented rate. For example,
during the next five years we must build the equivalent
of one thousand schools large enough for 500 pupils
each. This means that provincial grants to schools must
be greatly increased in the years immediately ahead, or
municipalities will be fa ed with crippling mill rates to
provide ba§ic educational facilities. Hospitals,' highways
and other public works must also be greatly expanded
to meet the needs of our rapidly increasing population.
Your Province must increase its revenues by about
$150 million annually to pay for these vital projects.
After considering every method available to the Prov-
ince, of raising money, your representatives at Queen's
Park decided that our vast financial needs could not be
met out of present sources of revenue. It was agreed that
The Retail Sales Tax Act was the fairest and most practi-
cal way for residents of Ontario to contribute to the cost
of their schools, hospitals and other essential services.
Before drawing up the Ontario Retail Sales Tax Act,
your government closely studied the retail sales taxes
of seven other Canadian provinces arid many states of
the U.S.A. The Ontario Retail Sales Tax Act has the
broadest exemptions of any of these retail sales taxes.
Only two other provinces have a tax rate as low as Ontario.
Collection of Tax
Those who regularly sell goods a'S a normal part of their
business must apply to be registered as vendors. Those
who have applied are now receiving their permits.
They will collect 3% tax on the price of goods sold to
the ultimate consumer. The tax will be collected only
once. Thus, a registered wholesaler will purchase goods
for resale tax free from the manufacturer. He in turn
will sell to the retailer on a tax free basis. Then the re-
tailer will collect the tax when he sells to the consumer.
Major Consumer Exemptions
Most of the day-to-day necessities of life are free of
sales tax. Food, prescribed drugs and medical sup-
plies, and children's clothing are all tax exempt. Heating
fuel, electricity and gasoline are exempt. Newspapers,
magazines and books are exempt. No tax applies on
restaurant meals charged separately at $1.50 or less.
Each sale of less than 17¢ is exempt, These and many
other exemptions are discussed in detail on special cards
that are now being mailed to retailers and other vendors.
Homes Not Taxable
Houses and other buildings are real property and are
not subject to tax under this Act. The building con-
tractor pays tax on materials incorporated into the
home or other "structure but no tax 'is payable on the
labour that constitutes a large part of the total price of
a home.
If furnishings such as draperies, stoves and refriger-
ators are sold with a home, tax is payable on the fair
value of such furnishings.
Services Not Taxable
Only items of merchandise that are moveable, and tele-
phone services, except long distance calls, are subject to
the tax. Those persons selling "services," such as barbers,
beauty shops, launderers and dry cleaners, do not collect
tax, but must pay tax on the materials they use in supply-
ing their service. However, if a repair service includes
substantial quantities of parts or material, the entire bill
will be taxable unless the materials are shown as a
separate charge from the labour.
Casual Sales
When an individual sells goods privately, the transaction
is a "casual" sale. In such cases the purchaser arid not
the seller of taxable goods is responsible to report the
purchase and pay the sales tax on the purchase price to
the Retail Sales Tax Branch, Office of the Comptroller
of Revenue.
Instalment Purchases
Sales tax is due on the total price when the sale is made,
even though payments may continue over along period
of time. Finance charges are also taxable unless quoted
and itemized separately.
Trade-ins
The actual selling price minus the amountof the trade-in
allowance is the amount upon which sales tax is payable.
Farming
Farmers will be exempt from tax on moat equipments on
agricultural seeds and feeds, ori drugs and medicines for
livestock and on many other commodities used directly
in the business of farming.
Exports and Imports'
Goods exported from Ontario are not taxable since the
tax is applicable only to goods used in Ontario. No tax
is payable under this Act by manufacturers on goods
they purchase for use in the production of goods for sale.
Thus, their competitive position in the export. market is
maintained without change after the introduction of
this tax.
Goods imported into Ontario are taxable since they
are purchased for use in Ontario. The purchaser of the
imported goods is subject to the same tax he would have
to pay to an Ontario Vendor if he purchased the goods
b Ontario.
Rental of Moveable Property
The person who acquires possession of moveable prop-
erty by paying a rental price for its use is regarded as a
purchaser of such property under the Act and tax is
payabl eby him on the rental price paid. '
Registered vendors are receiving special cards that list exempt and taxable goods
Each explains how the Retail Sales Tax applies to each particular type of business. Addi,
tional information is available from the District Sales Tax Office serving your community.
DISTRICT OFFICE AT STRATFORD
serving Huron, Perth and Waterloo Counties
36 ERIE STREET
TEL. 271-0601 •
PHILIP T. CUM Coi [ri1>rr of °Ririttinli
District Tax Administrator, IC, Or. Lounds