HomeMy WebLinkAboutThe Huron Expositor, 1970-06-25, Page 11KNOW YOUR A,
2-.2i-.-4-05•02, NATURE
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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
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