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Home My WebLink AboutThe Huron Expositor, 1970-06-04, Page 1414—THE HURON EXPOSITOR, SEAFORTH, ONT., JUNE 4, 1970 PUBLIC .NOTICE 1970 CENSUS AND ENUMERATION The Huron-Perth Regional Assessment Department will be commencing its annual census and enumeration programme in the City of Stratford, Town of St. Marys, and all towns, villages and townships 'in the two counties, June 1st. It is expected that it will take approximately two to three weeks to complete this work. The information required is basically the same as that required by the assessors in past years and is necessary for the completion of the assessment roll for each municipality All enumerators involved ' in this programme carry , identification cards. Therefore do not hesitate to ask to see these before answering questions or divulging information. Your co-operation and assistance in this programme will be very much appreciated. Further InqUiry in this regard maybe made by telephoning either Goderich 524.7326 or Stratford 273-0510 or Zenith 66500 for long distance calls. Could 314 inn* it be you? Forest fires cause floods! eali 5"9J5 WESTI NG 'I. ooxeut. f5 3 N.M. The at/84MM tight Or Oannda BOX FURNITURE Phone 527-0680 Seaforth tv.fm.km / Offers Such Features as .4 • Automatic Ice Maker • 156-lb. Frost Free freez- ing area • Seven Day Meat Keeper • Cantilever S*elves • Porcelain Vegetables Keepers • Butter Conditioner • Egg Basket • Decorator Colors Priced Prom $299 June Is "K ICK the HAW" Month mot THE HABIT IT'S A MATTER OF LIFE AND BREATH/ Your Christmas Seal Ahociation Cab Help FOR FREE BOOKLETS ON' HOW TO QUIT SMOKING. t I Huron-Perth Tuberculosis & Respira- ' ,tory 'Disease Association 121 WELLINGTON ST., STRATFORD, ONT, V. I • —OBITUARIES— Cheese and Fruit KIPPEN SEAFORTH JEWELLERS for DIAMONDS, WATCHES JEWELLERY, FINE CHINA GIFTS FOR. EVERY OCCASION All Types of Repairs Phone 527-0270 Correspondent Mrs.Nortnan Long NEIL A. MURRAY The death occurred do May 8, 1970 in St. Joseph's Hospital, Edmonton, of Neil A. Murray, 8836-94th St. Edmonton, Alta., son of the late Mr. and Mrs. Geo. Murray, former residents of Seaforth following a lengthy ill- ness. Surviving are his wife, Edythe, one son, Neil, St.Albert, Alta., one grandson and two granddaughters. The deceased was a nephew of the late Miss Harriet Murray , Seaforth. • Mrs. Long returned home from a 10 day vacation with Mr. and Mrs. John Long of Owen Sound. Mr. and Mrs. Long re- turned home with her for the week end. Mr. and Mrs. Robert Stokes of London visited Sunday with her father, Robert Thomson. Lennoxville. Surviving Mrs. McLeod are her son, .Norman McLeod, Ottawa, her daughter, Mrs. tier- lam Beiway, Sudbury, her sister, Miss Enid Farwell, Verdun, Que., four grandchildren, Grant and Nancy McLeod, Ottawa, Michael Mosher, S',dbury and Wendy Landrie, Calgary, Alberta. Rev, and Mrs. McLeod served the United Church congregations of Lavoy and Lamont, Alberta for a number of years before re- turning to their home town,Len- noxville, Quebec. where they served for eleven years. The last five years of their ministry were spent in Kippen Ontario where Rev. McLeod pas- sed away March 12th, 1957. Since that time Mrs. McLeod made her home In Cookshire, Quebec. • Smokey Says: SCREENED TOP SOIL CEMENT BACKHOE WORK GRAVEL (12", 16", 24", 36" Buckets) All kinds of Digging, Trenching, Etc. EXCAVATING & GRAVELLING Building Sites, Yards, Drive Ways, Etc. Light Dosing - Loading - Back Filling LYLE MONTGOMERY CLINTON, Phones: 482-7644 or 482-7661 • MRS. MARY B. McLEOD The funeral of Mrs. Mary Beatrice (Farewell) McLeod,wi- .dow of a former minister of St. Andrews Church, Kippen, who passed away May 10th, 1970 in the Sherbrooke Hospital following a short illness was held at the Len- noxville Wilted Church, May 13th following family prayers at her home in Cookshire, Quebec. The service was conducted by Rev. A. B. Lovelace, assisted by Rev. H. Ball, interment in Maluem Cemetery. Mrs. McLeod was born at Waterville,-Quebec. The eldest daughter of the late James Farwell and his wife Mary Bissell Farwell. She was educ- ated in Lennoxville Academy and Stanstead College. On Feb. 11, 1919 she married Norman McLeod in Lennoxville Church. Bearers were Messrs. Arnold Wheeler, Earl Parker, Donald MacMillan of Cookshire, Allan Sutherland of Danville, Frederick. Vandry and Douglas Hadlock of • WINCHELSEA Correspondent ' < Mrs. William Walters For ,ComPlete COTTAGE CHEESE WITH FRUIT Cottage cheese lends its snowy whiteness to many food combinations. Home economists use it as an ingredient of this molded fruit dessert, "Cheese Lime Molds". This pastel green delight is refreshing served as a dessert or as an addition to a salad plate featuring canned or fresh fruits in season. • INSURANCE on your , HOME, BUSINESS, FARM CAR, ACCIDENT, LIABILITY OR LIFE SEE 0' • • JOHN A. CARDNO ' Insurance Agency Phone 527-0490 • : Seaforth Office Directly Opposite' Seaforth Motors do • Two of our earliest -"go- togethers" could have been cheese and fruit. BrIllat- Savarin, a French food connois- seur, once said "a dessert without cheese is like a beautif- ul• woman with only one eye". Whether it be a piece of cheese with apple pie or a tray of var- ious cheeses surrounding an as- sortment of fruit, this is one of our best liked flavor combinat- ions. Most cheeses go with most fruits. The choice and manner of serving are endless. Home economists offer ways of com- bining two soft white cheeses, cottage and cream, with fruit as a •dessert. COTTAGE CHEESE - This sim- pleSt of cheeses is made in the ' dairies by adding lactic acid bacteria to skim milk to pro- duce a mild-flavored, white curd. It is packed in 8-, 12- and 16- ounce containers and is avail- able as "dry" or "creamed". The "dry" is low in fat; the "creamed" has cream added and the cheese contains at least 4% butterfat. It is usually sold plain, but relishes, fruit• or vegetables may be added. The cottage cheese container should be tightly covered, stored. in the refrigerator and used within two or three days for best flavor. Cottage cheese, heaped on lettuce leaves and decorated with well-drained canned or fresh fruit, is appealing in its sim- plicity. It does, however, lend itself well to a jellied dessert such as the "Cheese Lime Molds" containing crushed pine- apple. This dessert may be served on lettuce and garnished with fresh strawberries or other fruit. CREAM CHEESE - It would be difficult to make a variety of salads or sandwiches without using white, semi-soft, delic- ate cream cheese. Made from cream or milk to which cream has bee added, this uncured cheese is a smooth product which spreads easily at room temper- ature. It contains sixty-five per cent milk fat. It may or may not have a relish added to it. Cream cheese should be re• - frigerated and, once opened, the wrapper should be folded tightly around the remaining cheese. Cream cheese is used in the two ,molded desserts, "Minted Pear Stlad" and "Apple Cheese Cups". The former recipe uses the cheese' to fill canned pear halves before they are covered with a clear jelly mixture. In the "Apple Cheese Cups" recipe, softened cream cheese is dissolved in a jelly before diced apples, celery and shredded car- rots are added. Either of these two cheese-fruit desserts may be served in individual molds as part of a fruit salad plate. CHEESE LIME MOLDS The Elimville U.C.W, held a Blossom Tea on Wednesday at the church with guests from Cen- tralia, Exeter, Thames Road .in attendance. Mrs. Hoiace Del- bridge and Mrs. William Allen were' in charge of the meeting. The guest speaker was Mrs. Clysdale of St. Mary. She spoke on her travels all around the world. Unit I planned and served the lunch. Mrs. Harry Ford of Woodham visited on Wednesday with Mrs. Freeman Horne and also attended -the Blossom -Tea at Elimville United Church. Mr. and Mrs. Doug Stephens, David and ports visited in Dash- wood on Sunday, with Mr. and Mrs. William Bierling. Mr. Danny Walters attended the King and Wallace wedding on Saturday at Crediton United Church and reception in Legion Hall, Exeter. Mr. and Mrs. Borace Del- bridge attended the King and Wal- lace wedding on Saturday at Cre- diton United Church. Westons or Lewis Bread White — Whole Wheat — Cracked Wheat Wholesale at Finnigan's ways to drink milk is in a "shake". About a generation ago, milk shakes and corner drugstoreS were synonymous. However, that combination has almoSt disappeared, along with the original price tag. Whether the individual chooses to use whole, skiin •or partially skim milk is a matter of individual .preference. If the total calorie content of the diet must be reduced, skim or partially skim milk do provide slightly fewer caloriesifian whole milk. Milk is a thirst-quenching and refreshing drink-enjbyed by all age groups, and at any, time of .day. During Dairy Month when friends drop in to enjoy your warni hospitality on a warm evening they will enjoy some real cool milkshakes. , When the gang of youngsters or teen- sgers stop off at your house bring out the 'tan glasses -And show them where the makings are, then watch them "do their thing". Flavorings may be sun- dae toppings, fruit nectars or purees, or-various ice creams.A, blender, electric mixer or a tall plastic container with a tight lid may act as a shaker. Extra scoops of ice cream will make a milkshake into a "float", and a plate of cookies will make you the mOst popular Mom in the block! The- home economists in- clude four different flavored milkshakes as 'a s"rting point for an interesting activity. If richer shakes are required you may • increase the ice cream. BUTTERSCOTCH MILKSHAKE - Combine 3 cups milk with 1/2 cup butterscotch topping. Add 1/2 pint vanilla ice cream, cut into pieces, and beat until ice cream barely melts. Makes about 4 cups. • APRICOT MILKSHAKE - Coin- bine one 13-ounce can apricot nectar with 1 teaspoon lemon juice, 1 teaspoon sugar and 1/8 teaspoon salt. Chill. Add 1 1/2 cups chilled milk. Add 1 pint vanilla *:ice .cream,-cut into -pie- ces, and beat until ice cream barely melt's. Makes about 5 cups. BANANA. MILKSHAKE - Mash 3 ripe bananas, and combine with 3 ,cups milk, 2 tablespoons sugar arid a dash' salt. Blend mixture 1/3 at a time for 20 to 30 se- conds. Strain. , Add 1 pint vanilla, ice cream, cut' into pieces and beat until ice cream barely melts. - Makes about 4 cups. SPICED VANILLA MILKSHAKE Combine 3 cups milk with 1 tablespoon sugar, 1 1/2 teaspoons vanilla,' 1/4 teaspoon cinnamon and 1/8 teaspoon each cloves and nutmeg. Add 1/2 pint Vanilla ice dream, cut into pieces and beat until ice cream barely melts. Makes about 4 cups. QUESTIONS AND ANSWERS ABOUT DAIRY PRODUCTS.- Q. What is Yogurt? A. Yogurt is a fermented rpilk product with a custard-like consistency and an acidic taste. It is sold plain or with added flavorings, such as strawberry and peach. Q. Can fresh milk be frozen? A. Yes. Whole, 2% add skim milk can be successfully frozen and kept up to six weeks at 0 degrees F in the freezer. There will be slight differen- ces in appearance and flaVor. Q. Can butter be frozen? • A. Yes. Both salted and sweet -butter "dan "be' frozen. Tfiey should be double - wrapped for extra protection. And can be -stored for several weeks at 1 degrees F. Q. What is clarified butter? A. When butter is melted over - moderate- heat it separates. A milky residue containing some milk solids settles on the bottom and a clear yellow • liquid on top'. The yelloW li- quid IS ,4clarified butter". Q. What is meant by "process" cheese? A. Prekess cheese is a pasteur- ized blend of natural cheeses such as cheddar or cream cheese. Water, milk solids, food coloring, seasonings, re- lishes and certain preserva- tives may be added. WEED PRAY • • Requirements it • 4 • BEANS, CORN PASTURE AND CEREAL GRAIN SPRAYS • ATRAZINE, PATORAN • AMIBEN, AMINES, BUTYRICS and ESTER SPRAYS IN STOCK 1 3-punce package lime jelly powder 1 cup boiling water 1/2 cup pineapple juice 1 teaspoOn lemon juice , 1 cup cottage cheese 1/2 cup drained crushed pine- apple • 1/2 cup finely diced-celery Dissolvejelly powder inboil- ing water. Add pineapple juice and lemon juice. Chill until be- ginning to set. Mash cheese and fold into jelly mixture. Fold in pineapple and celery. Pour Into individual molds and chill until firm. 6 individual molds. MINTED PEAR SALAD 1 19-ounde can pears '2 3-ounce packages lime jelly powder 2 cups boiling water .1 1/3 cups syrup from pears 2 tablespoons lemon juice , 1/4 teaspoon peppermint extract .1 4-ounce package cream cheese 1/2 teaspoon grated lemon rind 3 tablespoons finely chopped • walnuts Dtain pears, saving syrup. Dissolve jelly powders in boil- ing water. Add' syrup from pears, lemon juice and peppermint ex, tract. Chill until slightly thicken- ed. , Combine cream cheese and grated lemon rind. Fill cavities th pears with part of the mix- lure. -- Form remaining cheese into small balls, roll in chopped nuts and reserve for garnish. Pour a thin layer of jelly into mold or 8-inch square' cake pan. Chill until almost set. Arrange pears cut side down in mold. Pour remaining jelly over pears and chill until firm. 6 servings. APPLE CHEESE CUPS 1 8-ounce package apple jelly powder 1 cup boiling water 2 tablespoons sugar 1/4 teaspoon salt 1 '8-ounce package cream cheese 1/2'cup apple juice- • 2 tablespoons lemon juice 1 cup diced unpeeled apples 1/2 cup diced celery 1/2 cup 'shredded carrots Dissolve jelly powder in boiling water. Add sugar and salt. Cut cheese in pieces, add to 'jelly' and beat until smooth. Add apple juice and lemon Aloe. Chill until beginning. to setiVold in remitting ingredients. 'Pour into indiVidhal tholdtt and chill until iirtn. 0 small molds. gg'r i11:$ A Milli; BAR AT HOME Da: la the Meat deligigful • OPNOTCH TOPNOTCH FEEDS LIMITED Seatorth Phone 527-1910 , , •