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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,) 07 TOPE R LE AISLE DAD P IAN 0 R 0 E T R r E A Y 8 R S I T E A E N P T R IA 1 D S E T 5 T. 8 0 IA E R P T 8 R u L T 8 A S S N 4 0 F 6 S R A P A P 0 S T E D 0 R E S A R A N R S T A L R R 8 T 1 N 0 8 RS 0 D 8 L A S R 1 NEAR SP L E T 5:ARAR 1 L E A,R N PIUT S TOA S T A P E 5 A L E 5 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