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Home My WebLink AboutThe Huron Expositor, 1970-04-30, Page 10BALL MACAULAY BUILDING SUPPLIES CLINTON 482-9514 SEAFORTH 527-0910 HEN SALL 262-2713 Famous Paints Discontinued Colours V2 PRICE 1965 BUICK LE SABRE 4-door, V-8, automatic, radio, power steering and brakes, J57361 $949. SPRING BARGAI. BAYS Are Here Again Once again Larry Snider offers excellent buys' in A-1 Safety Certified Used Cars and Trucks. These units- must be sold to make room for the trade-ins arriving daily during this wonderful spring season. CALL US TODAY Remember: Larry Snider . Means Fine Trads • ,Our ) Experienced Staff Is Ready and Willing To Serve You! ENQUIRE ABOUT OUT 12-MONTH WARRANTY - Certified Spring Specials 1965 CHEV BEL AIR, 31,000 • miles, J55225 1965 OLDSMOBILE DYNAMIC 88 Convertible, V-8, automatic, power $650. steering and brakes, J84655 1967 DODGE POLARA 4-door J56583 49. H7235 1967 METEOR 4-door sedan, 5195 1967 COUGAR 390 V-8, 4-speed, • vinyl roof .156591 $795 $795 1968 DODGE MONOCA 4-door a-hardtop, really sharp, E95874 1969 FORD .LTD 2-door hardtoh, • all the goodies, .157356 $895. '949. $1295. $1349. $1995, $2195, $3149. J16671 1963 CHEVROLET 4-door, $495 1963 FORD GALAXIE 4-door, $495 power brakes and steering, J57525 • 1964 FOR D CUSTOM 4-door, 6 automatic, J56241 1964 FORD • GALAXIE . 4-door hardtop, choice of 2, both with power brakes and steering and radio,. J55402 and No. 2803. Your , choice at 1965 FORD CUSTOM 500 2-tone red and white, 6 automatic, .157365 1965 CHEVROLET BISCAYNE 2-door, H2065 1966 ENVOY EPIC a wonderful second car, J57357 Si Try 'Huron County's Largest Ford 'Dealer Now And Get The Buy of a Lifetime Snider Motors Ltd OPEN UNTIL 6:00 61AiiinDAYS AND 6:00 WEEK DAYS EXETER ,2.35.1640 LONDOk.27.4101 " I 074HE HURON EXPOSITOR, SEAFORTH,,ohnr, APRIL, O, 1910 pargus Puts ' S tyle, Into ha time 'Sandwiches 7Potrosity. in Barks . Helps Ventilati,on • BAKED ASPARAGUS-CHEESE SANDWICHES Asparagus and cheese get together to provide this nourishing lunch. Slices of buttered bread are fitted into a shallow greased baking dish: Slices of proCess cheese and the cooked lower portions 'of asparagus stalks top the bread. A second slice of buttered bread completes each sandwich. To finish this hearty lunchtime dish the home economists of the Canada Department of Agriculture poured a savory custard over 'the sandwiches and baked them at 3 50 degrees Ft The first fresh vegetable to appear on the market is aspara- gus. The stalks are tied in bun- ches and usually, weigh one pound. These slender stalks are a wel-, come sight to asparagus fans. Fresh asparagus has often been extolled as' the aristocrat of vegetables andtits short season' brings the desire to, serve it fre- quently. Its color, shape and fla- vor continue to delight the dis- criminating diner. But have you ever tried it in a sandwich? Home economists have used fresh asparagus in various combina- tions to make different styles ,of hot hinchtime sandwiches. Each sandwich starts off with stalksOf cooked asparagus. ' Choose straight, bright green,, firm stalks with closed tips. Very thin or crooked stalks are apt to be tough. Store, unwashed in the refrigerator, and use in a day or two. The number of stalks in a pound will vary because of the ference in thickness and length in the stalks. One pound of aspara- gus will provide three or four servings if served . fOr dinner along with two other vegetables and meat or fish, The amount used in sandwicheS depends upon the other ingredients. TO COOK ASPARAGUS WaSh, using a soft brush. Break. off each stalk as far down as it will snap easily. Remove . any scales if sand has collected under them. Tie asparagus loose- ly into bundlesaccording to size and boil in two or three inches of salted water in a covered pot tall enough for stalks to stand up- right - usually the top of a double boiler or a coffee pot. The cooking time will vary from 6 to 12 mi- nutes depending upon the thick- ness. To make "Baked Asparagus- Cheese Sandwiches" the stalks of cooked asparagus are placed on slices of bread and process cheese then covered with a savory , custard before baiting. The ,,As- ' paragus-Beef Sandwiches" and "Asparagus Western Sandwich") are both open-face variations. The former uses split, toasted buns with cooked beef patties; halved asparagus spears "and cheese and is finished under the broiler. For eadh "Asparagus Western Sandwich" the aspara- gus pieces are folded into the one egg• Mixture, browned in a fry pan and served on a piece of toast as an open sandwich. One-half pound S.Sparagus; cooked, is sufficient for 6 sandwiches. BAKED ASPARAGUS-CHEESE SANDWICHES 1 pound asparagus 12 slices buttered bread 12 slices process Swiss cheese 3 eggs, beaten cups milk 2 tablespoons chopped green onion 3/4 teaspoon salt 1/8 teaspoon pepper Cut asparagus in halves and cook ip boiling water for 5 mi- nutes. Drain. Remove crusts from bread and arrange 6 slices on bottom of greased baking dish. Cover with 6 slices cheese and bottom halves of asparagus spears. Repeat with remaining bread, cheese and asparagus tips. Combine remaining ingredients and pour over sandwiches. Bake at 350 deg. F. until custard is set (about 45 minutes). 6 ser- vings: ASPARAGUS-BEE F SANDWICHES 1 pound minced beef 4 hamburger buns, split and toasted Butter 'Prepared mustard (optional) Salt and pepper 1 pound asparagus, cooked 8 slices process cheddar .f cheese Forna -beef into 8 patties and broil until medium rare (about 3 minutes each side). Spread buns with butter and prepared mustard. Place a beef patty on each half bun and sprinkles with salt and pepper. Cut asparagus spears in halves end arrange a few spears on each patty. Top with a 'slice of cheese and broil For All Your Siding. Needs Contact D. E. GIBSON ' London, 434-0370 MIDDLESEX ALUMINUM PRODUCTS 71 Richmond Street STRATHRO,Y est Surprise for 'Her' Day One of the nicest ways to show special consideration for Mother on Mother's Day is to prepare and serve her a meal. Here is a simple suggestion which will not require any extra shop- ping because the ingredients will most probably be on hand. Why not make "French Toast" fqr all the family? Whether this be served for breakfast or lunch does aot matter, but Mother might appre- ciate extra special service and have her breakfast served tubed! Vitaminized apple juice would be an excellent eye-opener. This French toast recipe is provided by home economists of the Canada Department of Agriculture who suggest a pitcher of maple syrup to accompany-the surprise. FRENCH TOAST 3 eg's, beaten 3/4 cup milk 1/8 teaspoon salt 1 teaspoon sugar 6 slices bread Butter for frying Blend together eggs, milk, salt and sugar. Dip each bread slice into egg mixture until well coated. Fry in melted butterover medium heat turning slice Over when browned. 6 servings. To make Waffled French Toast - add 2 tablespoons melted butter to the egg mixture before dipping the bread. Cook in a greased waffle iron until lightly browned. Menu of the Week Fruit Juice • Applejacks 'with Maple,SYruP Panfried Bacon Stimulate lagging appetites at breakfast time by serving griddle cakes spiced with sugared apple slices and topped generously with Ontario maple syrup. There is no better way to' make you work better, play better,' or feel better. throughout the day ahead, accord- ing to the Ontario Food Council: APPLEJACKS 1 1/2 cup flour I tsp salt .. 2 tsp baking powder 1 tbsp sugar 2 eggs, well beaten 1 1/2 cup milk 2 tbsp oil maple syrup 2 medium apples, . peeled and cored 1/2 cup sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1. Mix and, sift dry ingredients. Make a well in center and add beaten eggs, and milk well mixed. Add oil during the mix- ' ing. 2.. Blend dry and wet ingredients lightly with about 25 strokes. 3. Quarter aples and cut `into very thin slices. Coat slices with sugar,and spice mixture. 4. Pour batter onto , hot griddle, place 3 or 4 apple' slices on each griddle cake. When the underside is brown, turn over. 5. Serve hot with butter and maple syrup. Serves 4. Brucefield Correspondent Mrs. Hugh Berry The Tuckerarnith.U.C.W. unit of the Brucelield United Church , met at the home of Mrs. Boss scott. Mrs. Ross Chapman and Mrs. Henderson were in charge. "As With Gladness Men of Old" was sung, followed by a poem read by Mrs. Henderson. The offering was received by Mrs. Henderson and dedicated by Mrs. Chapman with prayer. Mrs. Chapman took the Study Book "The Voice that Cried in the Wilderness". The roll call was answered by 16 members and a visitor, Mrs. Ruth Rushcall from Vancouver Spring. Mrs. J. McNaughton gave the secretary's report 'and the treasurer's report'given by Mrs. Berry, reported that nineteen .dollars was collected by a penny for every meal during Lent. A card was read from Mrs. N. Sillery thanking everyone for their kindness for gifts and help at the time of their 50th anni- versary. The president, Mrs. ,Paterson chaired the meeting for business. A contest, The Parson's Cat, was enjoyed by All, conducted by Mrs. Henderson. The May meeting will be held at !the home of Mrs. Rog•Chap- man Monday evening, May 11th. Refreshments were served by Mrs. Scott, Mrs. ' Henderson, Mrs. W. Pepper And Mrs. Rush- call. • Mrs. Leon Rushcall, Van- couver, B.C., who spent a week with her parents,Mr. and Mrs. Ross Scott and rother Ken and family, left for her home on Mon- day. Mrs. A. Ham, Miss M. E. Swan, Mr.. Wisley Ham, spent two weeks in several parts of the States. Mrs. Bert McKay, London, is visiting with •Mr. and Mrs. Mac Wilson. . • Mr. and Mrs. Ray Hummel spent the weekend. with Mrs. Hummel's parents, Mr. and Mrs. J. McNaughton. Mrs. George Griffith, Beckey and Margo, Stratford, spent Sun- day with Mrs. H. Berry. Villwallnly••n 1111111,"411.10"01now For Your SPRING GRASS SEED Requirements We will have available a ,full line'at-gtass seeds. We are-Over stocked on RED CLOVER This is your opportunity to use Red Clover for soil building purposes. We will have avail- able by seeding time plow-down mixtures, priced to sell. R. N. ALEXANDER Londesboro 482-7475 523-4399 • by D. R. Pattie School of Engineering, O.A.C. For ventilation of animal barns in our cold, Canadian win- ter conditions, use has beenmade of new types of insulation ma- terials - vaportarriers, thermo- stats and electrically-driven fans. And yet, now and;then, it appears that some mysterious quality in ventilation has "gone out wJth the windows." At the Ontario Agricultural College ventilation has been the subject of a continuous research investi- gation for a number of year: What happens in the ventila- tion of a building that is porous; as most buildings were in earlier times, and a building that -is va- portight, as It is likely to be. at the present time, is- of con- siderable interest. For instance, it has been shown that the action of ventilation air filtering through a porous building prevents the escape of heat that would other- wise take place. For thisreason, a porous building can be Warmer than one that is not porous. In this way also, drafts that might originate from smaller air inlets are avoided. . Animals produce heat and wa- ter vapor; the removal of this water vapor without too great a loss of 'heat is the aim of venti- lation. When the water vapor is removed solely 'by the transport of air as in mechanical Ventila- tion, the heat loss is near its maximum. If the building is porous, howeViar; so that vapors and gases" can diffuse through it; ventilation may be achieved with zero loss of sensible heat. Thus, a building with some degree of porosity can be warmer than one that is not porouS. Can the mysterious missing quality in ventilation be recap- tured by the reintroduction of prosity into buildings? Use Expositor Want - Ads Phone 527-0240 NE. HDATSLIN.-: 160 family wagon Illiar'1111104. • high,periormance 96 HP overhead cam engine • impaci-absolhin9 body • sbwfoyaalsydyt-eafmowra5y5rpeua.r ist ot amd rik9e s • windows-up ventilation • bigger heater • headrests • '4-on-the-floor or 3-speed automatic • 30-35 MPG DAMN from $1,625 GERALD'S SUPERTEST Datsun Sales & .Service Phone 527-1010 SEAFORTH until cheese melts. (about 2 mi- nutes). Makes 8 sandwiches, " ASRAFtAGUS WES TERN SANDWICH 3 cooked asparagus spears 1 tablespoon chopped onion 1 tablespoon chopped green pepper 2 tablespoons chopped cooked ham 1 egg, beaten 1 -tablespoon milk ' pash' salt and pepper 1 tablespoon grated cheese 1 slice buttered toast Cut asparagus into 1/2-inch' pieces. 'Add onion, green pepper and chopped ham. COmbine eggs and chopped ham. Combine egg,. milk and seasonings. Add to as- paragus mixture. Pour into. greased fry pan. and cook over low heat until set and lightly browned on under side (2 to 3 minutes). Turn, sprinkle with cheese and brown other side. serve on toast. Makes 1 serving. All Kinds of EVERGREENS AND ' SHADE TREES for Spring Planting LANDSCAPING 'PLANTING Vrimming, and Spraying Services. Available We. Guarantee Every 'Tree We Sell — SEAFORTH NURSERY otdon, Noble Phone 527-0B40 — CERTIFIED BY PROV. OF ONT..-- BRUCE REFRIGERATION SALES and SERVICE Meat Cases, Walik-in-Boxes, Scotchman ice machines, sani- serve soft ice cream machines and farm milk coolers PHONE 238-2305, GRAND BEND 1 •