Loading...
HomeMy WebLinkAboutThe Huron Expositor, 1970-06-25, Page 11KNOW YOUR A, 2-.2i-.-4-05•02, NATURE J. ti 41 WAS JUST STUFriNG A Pu...L0‘..../ ,r70011t., „:. EIDERDOWN DOES NOT COME FROM BEAD DUCKS. THE BIE2.0 ITSELF. PLUCKS THE DOWN FROM ITS OWN BREAST -ra LINE TWE. NEST AND To COVER THE EGGS WHEN MA IS Nol: AT HOME. t Custom Spraying Corn,, Beans, Etc. Most Popular Weed Control Material in Stock MILTON J. DIETZ PURINA CROWS RR 4, Seaforth - Phone 527-0608 Biodhapra Correspondent -- Mrs. Ken Elligsen Mr. Lorne Hinz, St. Thomas, Is spending a couple of weeks with his sister and brother-in-law, Mr. and Mrs. Lavern Wolfe. Mr. and Mrs. Lavern Wolfe visited Mr. and Mrs. Earlyn Wilker at their cottage 4at Lake- side. Other visitors there were Mr. and Mrs. Donald Wolfe, Ste- ven and Jamie, Lorne Wolfe, Marcel, Darrell and Dale Wolfe, Myrtle and Kevin Smith, Lis- towel, Dennis Bennewies•and Mr. Lorne Hinz. Larry Seymour, Huron Park, visited Saturday night with Mar- cel, Darrell and Dale Wolfe. ' Rev. and Mrs. alvin Gilck, Susan, Brenda and Carole, Kit- chener, visited with Mr. and Mrs. August Scerbarth. Sizzling barbecued Steak is as easy as one-two-three. Follow these tips suggested by home eeo- nornists. 1. Choose tender steak cuts with some fat interspersedthroughot.& the lean. Loin, sirloin, T-bone, club or rib-tye steaks are the most suitable. Round or chuck steaks are less tender and should be marinated or tenderized be- fore barbecuing. The steaks should be cut one inch or more thick; they are easier to manage and less likely to dry out. To prevent steaks from curling up at the edges, nick them in several places around the edge through the fat layer and slightly into the lean. 2. A well-made fire is impor- tant. The most satisfactory fuel is charcoal in the form of bri- quets or sticks, The charcoal may be ignited easily by pouring a small amount of charcoal-lighting fluid over it. Charcoal lighting fluids are readily available and much safer than kerosene or other oils which tend to flare up. The coals are ready when they look ash-gray and there i's no flame. To cook .steaks, the fire should be hot. An easy way to tell if the heat is right is to hold your hand over the coals at the height the food will be for cooking. Be- 'gin counting tram one-thousand- and-one to One-thousand-and- three; if you can comfortably hold your hand over the coals for longerlhan this, the fire is ridr hot enough. The heat production. can be increased by knocking the gray ash off the coals. Let the grill top heat; then spear some fat trimmings with a long-handled fork and rub over the hot grill, This keeps the steak front. stick-' ing. • 3. To avoid loss of meat juices, do not salt the steak before coo- king. Wait until yell turn the steak' to salt and pepper it. To turn the meat, use tongs or a turner. It is difficult to judge the barbecuing ,time since the amount of heat varies. -The beSt method to deter- mine doneness is to nick the meat through .the -edge towards. the centre and observe the colOr. For best flavor, the meat -must be served immediately. ‘• Lady," moaned the man who had just been hit 4:iy her car, "your arm was out, I'll admit. But first it was up, then down, then into circles, then straight out. Do you call that a left turn signal?" "Silly," she re- torted, "the first two might have been wrong, but didn't you see me erase them and give you the correct sign?" Barbecuing *Wok SCREENED TOP SOIL CEMENT BACKHOE WORK GRAVEL (12", 16", 24", 36" Buckets) - All kinds of Digging, Trenchink, Etc. EXCAVATING & GRAVELLING " Building Sites, Yards, Drive Ways, Etc. Light Dozing - Loading - Back Filling LYLE MONTGOMERY CLINTON, Phones: 482-7644 or 482-7661 TH MORON EXPOSITOR:SEAMIeThf ONT, JUNE 25, 1 E cKILLOP FIRE 1N$U ,4140Pre4 ' 7.0.4017501" Irtopp.4" MINA ii 4 0 40 * Toi/A 0$1010f•:-' It .. . • 1 4111 Clams of form fropf, * Sumrn,r eoftages • Church's, 50,904, HIP* smExakt:,444w04er P3c14447470p.'' objects, etc.) is also aye AGENTS: James Keys, BR 1, Seaforth; V. J. Lane, itIt Seaforth; Mtn. Leiper, Jr., Londeeboro; Selwyn Baker, BruS7 sets; Harold Squires, Clinton; George Come, 091101 G. Eaton, Seaforth. WANT ADS BRING QUICK RESULTS:Dial 027400. p Chicken Marengo Buttered Noodles. Succotash Tossed Salad Strawberry Ice Sherbert While they are in fresh sup ply, why not. treat the whole family to generous helpings of Ontario's plump, juicy straw- berries. Au ideal finishing touch, to any meal, strawberries, are delicious on your favorite break- fast cereal; alongside sweet bis- cuits at lunch; or served daintily in a sherbet glass after dinner. Strawberries not only look and taste good, they are good for you too. One large serving of fresh 011 strawberries supplies the daily required amount of vitamin C without putting a strain on the calorie level of the meal, says the Ontario Food Council, Ontario Department of Agriculture and Food. STRAWBERRY ICE SHERBERT 1 3-oz. pkg. strawberry- flavored gelatin 1 envelope unflavored gelatin 1 cup boiling water 1 6-oz can frozen orange juice concentrate, thawed 1/2 cup cold water 1 pint vanilla ice cream • 1 pint Ontario strawberries, washed and hulled 1. Blend flavored and unflavored gelatin and boiling water until dissolved. 2. Add thawed concentrate and cold water. 3. Add ice cream, blend, until smooth. 4. Chop 'strawberries finely into ice cream-gelatin mixture, and mix through. 5. Pour into mold or bowl and chill until firm. Serve in sher- bet glasses. Serves 6 to .8. * * * * ENJOY STRAWBERRIES NOW Try this quick dessert now 'while fresh Ontario strawberries are at their peak. Home econo- mists suggest using small in- dividual- molds.'such as custard cups for this recipe. TRAWBERRY ICE 1 pint vanilla ice cream 3-oz package strawberry jelly powder 1 cup boiling water 1 cup sliced fresh strawberries Whole strawberries Sweetened whipped cream cream ,by mashing wi iz Az-Spoon. 2. Add jelly powder to boiling' water until • powder dissolves. Add ice _cream and stir until it is melted.. Chill until the •rnix- ture begins to thicken. Fold in - 1 cup sliced berries. 3. Spoon "mixture, into molds. Chill until set. 4. Unmold' at serving time and garnish with whole strawberries and whipped cream. * * Another box of strawberries is loaded Onto a waiting cart. A normal crop of 8,000,000 quarts is expected this year barring any severe frost or fruit rot. Along with provicjing a good source of food, the strawberry industry'also will employ an estimated 20,000 people to pick the berries. There are approximately 2,000 acres which will bear fruit and 10 pickers, are required for each acre. TheA season runs- from June until mid July in such• ar ias as the Niagara Peninsula and Nor- folk County, where • strawberries are a large crop. "„000011141 - AN IGA BRIEFLET - About Home Freezer Meat Service LEGS OF FRESH PORK With your beef •,order, we can supply your choice of legs of pork, whole pork loins, whole trimmed shoulders. Each of which weighs 12-1Tlbs. You can have these items cut however you wish - and save 8 - 10c per pound. It's .A Simple Fact! - We can, and do,' work for much less profit on any "pre-sold" - "no-spoilage" freezer order. The very best meat, at peak of freshness and flavour, does cost less,-in quantity. Enquire prices and availability - - Good value is our business. Don't work for your freezer! - Make it work for you! OVERNIGHT STRAWBERRY JAM 2 quarts strawberries, washed ' and cut , up in small pieces 5' 1/2 cups white sugar 1/2 cup lemon juice 1. Combine strawberries and su- gar and leave overnight. 2. Boil for 5 minutes, add 1/2 cup lemon juice; cook 3 minutes, stir arid skim. 3. Bottle in hot sterilized jars. * * * * FREEZING STRAWBERRIES The variety of strawberry to be frozen is impordnt since some varieties freeze much bet- ter- than others. Home econo- mists suggest early berries like Cavalier 'and Grenadier or later Want a home? Get a mortgage loan! That first Mortgage Oil need for your residential Or farm property may cost less than y'ou think at Victoria and Grey Trust. II' it's a goot.krisk properly, don't let money stand in your way. Just 'phone Victoria and Grey. VERNA and GREY TRUST COMPANY SINCE 1889 KINGSTON STREET GODERICH SCOTT (ASST'D COL'S) PAPER TOWELS SQUIRREL SMOOTH Peanut Butter 16.0z, 490 Jai saves you cold cash on quality Frozen Foods! PRICES EFFECTIVE JUNE 24-27 „411000.110110110r1* INCLUSIVE. ToP Valu 'White or Pink Lemonade . Strawberries 15 pz GI; Cudney Sliced 4 -si:e"mgesado"iVecallstsz:: 1.69 Batter Cod ~n Sara Lee (banana C r Cakes 0,,,,,?,08.,,o000, TIOZEN FOODS. To? vm-u . I Beef, Chicken, l'urke,i, Meat Saiisbury Steak 14-0e• pl(9. 4:21- 14•0e• 690 Box • v ati 11014' ORANGE Ig Loaf or BanCitte IGE vinners grocery features: We Re sevte ht the Rtg ntities o Limit Qua- ASSORTED VARIETIES BICK'S RELISHES Farm House Frozen C APPLE PIE 24_oz. 390 pie STEAK ac /b. 519g Smoked i'ootb aii „ , Coiernan's „-- ( Half , ki it ed Sty e OM Vas Whooe) /b. 79, ,.,„..vat or Fee Sr Cold u Assorted CU} ?" , S - 1,1,0z. ' Pkg. 69g DOLE FCY. SLICED OR CRUSHED Pineapple raeats,,;(6„ OR ROUND . iUND ROASTS STEAK s i 91 :11; I .1 lb. C I I I I I k P ortio n 1 Shan SA.LKED i:J A :_f",ed i r-e,„ tke f_ate:parieti eS: lb. S' Sk "tneci 4 n But n "AIM : Rib. 'Irh:;19' 7 r-Ci rtbo 1 0 / S TEA KS ti: I t i , or R o b nd I 11 f I a aLiCED sloe 13....hs ,....1 R O RED B RAND putt p• - • m tir e : Cott - r" kind Cotta ... l b. I 117: If 1.1b . as :. Rolls VIc I ' / V p Vji faun'', ,_, • i -n bog i Wien t a t I -I ONTARIO NO. 1 FltFSH, SWEET STRAWBORIES Gaiden Yellow Canada Fcy. Controlled Athiosphere BANANAS . . ' lbs. McINTOSH APPLES 5i,%.795' 29 Cal. Sunkist white „ik C t „oda N o GRAPEFRUIT . 6 for bT HEAD LETTUCE 2 For 390 n- 1 BACON ' SANYO 17" Black and White Portable TV WINNER G. ANN MORENZ 672 Grosvenor St., London, Ont. (SPEC. PACK) 2 Toll Pkg. 12-ox.. Jars 14-oz, 21, Tin 3 19-oz, col Tins .9 1 4 1/2 -oz. nA o Pkg. o ' lo-oz. n o Tin 0 Pkg. 3„,„, of 2 e 6-oz, it 1 U Tins wj, 5-1b. ci Box' .V imiv Bag 1020 .16-oz. 190 Jar 1 6-roll ,9, Pkg. 11 151/2 -oz. 080 Pkg, 970 ...E. 59„. Pkg. 43 8-oz. 99, a Pkgs., Green Giant Fancy Ae-St'd VEGETAJ3LES Dole Fancy -Fruit Cocktail • • • Lipton's Chicken Noodle -SOUP MIX Royal Crown (Asst'd Flay.) SOFT DRINKS Westinghouse Soft White LIGHT BULBS . Miss Mew (Asst'd Flay.) CAT FOOD .. ... Powdered Detergent TIDE XK Granulated Fine WHITE SUGAR . Top Valu Prepared MUSTARD .. Scott (White Pink or Yellow) Bathroom Tissue • . Reg., Oily, Dry or Reg. Creme Rinse V05 SHAMPOO . Btl. of 200 Tablets BAYER ASPIRIN . Weston's Jelly Pompons or JELLY ROLLS • Top Valu CHEESE SLICES o SALADA ORANGE PEKOE Tea Bags 690 CLOVER LEAF OR MAPLE LEAF FANCY SOCKEYE Salmon 7 3/4 -oz.. 630 Tin # Menu of .the Week Strawberry .Season ones like Guardsman or Sparkle.' For best buys for freezing, buy in quantity and at the peak of the berry season. Strawberries may be frozen With or without sweetening. Sugar or sugar syrups, however, help maintain and enhance both color and flavor. Plan .to freeze only an amount that can be used within the year. Any storage period longer than 12 months means gradual loss of quality. • Quick freezing at 0 deg.V. or lower gives the best results. * * * STORING STRAWBERRIES Handle fresh strawberries with care. To store, empty the berries carefully from the box, pick them over, removing. any that are soft or decayed. Place the sorted berries in .a covered bowl in the refrigerator and use as soon` as possible. Just before serving, wash the beries gently • in a 'bowl o£ cold water. Do not soak in the water since the ber- ries can become waterlogged. Hull the berries after washing;' say home economists, Macdonald Institute, University of Guelph, and drain thoroughly in a colan- der or on several thicknesses of paper towelling. * * * WEIGHT WATCHERS' SPECIAL Strawberries, with only 54 calories per cup, are the ideal summer Areal for weight wat- chers. In thii recipe the fresh berries give a great. taste to cottage cheese. Crush one cup of strawber- ries and sweeten to taste. Force one cup of cottage cheese through a sieve. Combine the berries and cottage cheese; beating until light ReMember! It takes but a moment to place an Expositor Want Ad and be money in pocket. To advertise, just Dial Seaforth 527-0240. and fluffy. Serve at once. Makes three servings. Cromarty Correspondent Mrs., Ken- McKellar Mr. and Mrs. Roy McCulloch visited on Sunday with Mr. and Mrs. Andy McLean anddamily and attended .service at Thamesview Church when the infant son of Mr. and Mrs. McLean was baptized. Mr. and Mrs. Lorne Splane of London spent the weekend with her parents, Mr. and Mrs. Gordon Scott and attended as guests the Thompson-Kerslake wedding in Cromarty church on Saturday. - Mr. and Mrs. J. Jantzi of Kit- chener visited on Sunday with Mr. and Mrs. Everard Kerslake. Mr. R. G. Speare of Toronto spent the weekend with his sister Miss, Olive Speare. Mr. and Mrs. Everard Kers- lake, Grace Scott, Mr. and. Mrs. K. McKellar were guests at the Thompson-Kerslake wedding which took place in Cronlary Presbyterian Church on Satur- day.. Mr. Alex Gardin,er is a pa- tient in Victoria Hospital, Lon- don, having undergone surgery. Miss Frances Scott, London, visited with her parents during .the weekend. SEAFORTH JEWELLERS for WAMONDS, WATCHES /EWElt,f,kY: Flhi CHINA GIFTS FOR E VFRY OCCAStON All Typo, id Hipato. '12 7-V70 (