HomeMy WebLinkAboutThe Huron Expositor, 1969-01-16, Page 6•
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YOU D011yN THIS WINTER . a • DON'T LET HEAVY SNOW 'BOG •
THIS SNOWBLOWER
* Can be hooked"on either end.
Has been designed and tested' to meet rug,
ged farm needs. . -
* Will fondle all types of snow — blowing it
35' - 60' away from the roadway.
• Has a special heavy duty ,pulverizing cutter
assuring a smooth flow of snow into the fan.
Has concave heavy guage steel wings set at
an angle which allows the snow to move
easily into the fan.
* Is full penetration welded.
Features adjustable hood which allows the --
snow to blow out either side in both forward
and reverse opeiation.
Clears 72-inch path.
Fitted for standard 3-point hitch on front
and back of plow permitting plow to operate
equally well with tractor going forward or in
reverse.'
4i,tr4ty,
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For Information and Demonstration 6
HURON CANADIAN FABRICikTORS (1968) LiMITED
SEAFORTH, Phone 527-0310 - .Market St. at High — One Block West of Town Heil ,
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BOYS' Rubber Insulated
BOATS
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Reg.. •--$6;99
NOW $5.88
suppmes SPECIALS ON
Assorted Styles
For the _Whole Family
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MEN'S ti4OWBOOTS &
CURLING BOOTS
leather, Shealing Lined
Reg. to $16.98
NO .•,)38 to $12-.13
Seaforth
frill? BULK m, raisins and crackers in the old-
)._ time °grocery store have been superseded by
Sanitary packaged goods backed by the good name
of their, maker. The sliced, wrapped loaf of bread
and the can of soup or fruit have eliminated hours of
kitchen drudgery. Modern bathrooms; furnaces, and
electric appliances have swept away inefficient,
laborimta methods., The motor car has revolution-
Lie our way of life.
because
a part in these advances,
— because advertising bat taadecoais production pos-
Sible, and 'mass produttidit has brought the can of
the electric washer and the motor car within
cry family's reach.i
This newspaper lolokion its display and clanified
• ing as an. itUportant part of °its service to
cO
:Ss
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THE
Watley With Variety, Meats
'redaY's homemaker airiVis' to
feed her family well nutrition-
ally at the least possible cost.
She learns not to judge the
price of meat on the basis of
cost per pound, but rather en
the cost per serving. As an alert
shopper she is aware that the
roast containing considerable
bone and an excess amount of
fat is sometimes not as good a
buy as a leaner, boneless cut
which is higher priced.
By using the "variety meats"
occasionally the homemaker will
get excellent value for her meat
dollar in good nutrition and,
flavor and practically no waste.
They are the organ meats —
liver, kidney, heart, tongue, etc.
One pound of them will serve
three or four persqns. Cana-
dians do not eat enough of these
bonus meats. If they are not
readily accepted at your house,
different ways of preparing
them may be the answer. The
home economists at tile -Canada
Department of Agriculture have
developed scene recipes which
were rated highly acceptable by
the staff. They are ' happy to ,
present them for your personal
testing, Why not buy some this
week?
When selecting these organ
meats remember that they are
highly perishable and should be
used a day o1 two after purdh-
ase, Careful cooking ,will keep
liver and sweetbreads moist and
tender. 'Overcooking will cause
*toughness. Kidney, heart and
tongue are firmer in texture
and more muscular, and should
be cooked in moisture at a sim-
mering temperature to make
them tender. •
Tempting Ways With Tongue
Beef tongue usually weighs
from two to six pounds; a veal
tongue 1/2 to one pound; pork
from 1/4 to 3/4 pound and lamb
from 1/4 to 1/3 pound. For six
servings the following amounts
are recommended:
1/4 cup butter;. melted
11/2 pounds chicken livers
11/2 teaspoons salt
but a pickled one may be used 1/4 teaspoon pepper
providing it is soaked in cold 1/2 teaspoon tarragon
water 2 hours before cooking. 1 tablespoon Worcestershire
It has a• better color than the sauce
fresh tongue. Equivalent weights 1 can (6-ounce) sliced mush-
of other tongues may be substi- rooms
tuted also, but cooking times .,1 tablespoon cornstarch
will be less, Cook until fork 1 cup commerciaksour cream
tender. Home economists have 1 tablespoon chopped parsley
included a casserole recipe to Saute onions and green pep- use any' tongun which may be per in melted butter until on-
left over. "Tongue and Noodle ion is transparent, about 5 min-Casserole" combines diced cook- utes. -Add chicken livers and ed tongue, tomatoes and Stiodles sprinkle with seasonings. Fry,
in layers which are then cover- stirring_eceasionally until even- ed with buttered crumbs. . ly. broned, about 10 minutes.
led Tongue with Raisin c ause Drain mushrooms, saving liquid.
1 fresh beef tongue (about 3 Blend cornstarch srrith liquid
pounds) • from mushrooms. Add to pan,
1 medium onion
1 cup diced celery
1 cup 'sliced carrots
1 tablespoon salt
8 peppersorns
3 bay leaves
Hot water to, cover
Wash and scrub tongue thor-
oughly. Place in large saucepan,
add 'remaining ingredients, coy-
er and simmer .gently until ten-
der about 1 hour per pound. Re-
move skin while hot. Cut off
sitiall bones and' excess fat
from base of tongrue. Slice and
serve with raisin a/axlce. 6 serv-
ings.
Raisin Sauce
1/4 cup brown. sugar
3 tablespoons cornstarch
1/4 teaspoon dry mustard
1/8 teaspoon ginger
1/2 teaspoon salt
' „Dash pepper-
% cup raisins
1 cup tomato • juice
11/4 cups cooking liquid from
tongue
Where /a cup vinegar- -
Mix sugar', cornstarch and
seasonings, Add raisins. drad- Customer
ually add combined liquids and
cook stirring .constantly until
Satisfaction thickened, 8 to 10 minutes.
Makes about 2 cups saute.
Ts A Must Tongue and Noodle Casserole
2 cups (4 ounces) noodles
3/4 cup chopped onion
2 tablespoons butter
1 can (19-ounces) tomatoes
1 teaspoon• salt
1/8 teaspoon pepper
1 teaspoon sugar
1 tablespoon Worcestershire
saute
2 cups OA pound) diced cooked
tongue •
2 tablespoons buttered bread
crumbs
Cook noodles in boiling ea. •
ed• water (5 Clips water, 11/4
spoons,salt). until almost tender,
about 8 minutes. Drain.
Saute enion in melted buffer--
until tranSparent about" 5 thin .7
utes. Add tbittatoes and seasoit.,:'
ings. Bring to beg Arrange:-
layers of noodles and tongue in
greased 6-cup eaSserale, Pour
torn*, nature over, and top
with buttered.eiternba: Bake un-
eeitered at 250 de ea until hrowted, about 30 filinuteti. 4
servings:
-Likely Way* With Liver
Slices of calf, baby beef or
MIAS liver are MOUthwatering
-*hen brushed with• melted fat'
ikprget1ahret• r.e•r•
a.1,, 1.1 :7a . "
t.and.;brellett,lrhOY ma
2 to 3 pounds beef tongue;
or 3 to 4 veal tongues; or 0 to
6 pork tongues; or 8 to 10 lamb
tongues. There is, more- waste
to be trimmed• after cooking a
tongue than any of the other
variety. meats_ The "Boiled. Ton-
gue with Raisin Sauce" recipe
calls for a fresh beef tongue, -
Home economists suggest this
variation of braised liver called
"Stuffed Liver Rolls". Slices of
liver are spread with savory
stuffing and rolled before
browning and cooking. Chicken
livers, often featured at special
prices, are extremely tender anal
mild in flavor. When served as
"Chicken Livers in Sour Cream"
they will be acclaimed.
Stuffed Liver Rolls
2 strips bacon (cut in 1/4 -inch
Pieces)
V4 'cup chopped onion
1/4 cup diced celery
1' cup sbft stale .bread crumbs
teaspoon salt
Dash pepper
11/4, teaspoons chopped parsley
- 1 teaspoon 'lemon'juice
11/2 pounds sliced beef liver,
1/4 cup seasoned flour
• 1 tablespoon cooking oil
11/2 cups tomato juice
, Fry bacon until crisp. RemOve
from -pad Saute onion 'and cel-
ery in bacon fat until onion -is
transparent, 3 to 5 minutes. Mix
bread crumbs, salt, pepper and'
parsley. Add bacon, vegetables
and lemon juice.
Wipe liver and remove any
tubes or membrane. Spread liv-
er slices with stuffing, Roll up-
end fasten with skewers or
toothpicks. Dip rolls in season-
ed flour (11/4 cup flour, 1/2 ' tea-
spoon salt, 1/2 teaspoon paPrika„
1/8 teaspoon pepper). Brown in
hot oil. Add 11/4 cups of. the
tomato juice, cover and simmer
gently until tender, about 30
minute's. Remove rolls and keep
hot. Thicken gravy with -1
. tablespoon of remaining season-
ed flour blended with remain-
ing 1/4 cup tomato juice. Re-
move skewers from rolls and
pour gravy over. 6 servings.
Chicken Livers'. in 'Sour Cream
1 cup thinly Sliced onions
1/2 cup green pepper, cut in
strips
"WallW11111•11111116111111111k.
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Have A Heart
This "Braised Veal Hearts." -
recipe is well flavored and pro,
vides a different way to serve
this nutritious meat. If desired,
one beef heart may be used and
it will give the same number of
serving's as three veal hearts.
The fresh hearts are trimmed,
cubed and browned before vege-
tables are added. Simmering'
temperature is a must to guar-
antee tenderness.
Braised Veal Hearts
' 3 veal'hearts .,(about, 2-pounds)
3 tablesponns bitter •
1/2 ;cup chopped onion%
2 cup diced celery
1 can (19.-minces) tutees
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon basil
1 teaspoon sugar -
1 can (19-ounces) green beans,
drained
2/4 cup liquid from beans
.1 tablespoon flour
Wash hearts; trim off coarse
fibres, tubes and excess fat.
Cut in 1/2 -inch cubes and brown
in melted butter. Add onion
and celery. Saute until onion is
transparent, about 5 minutes.
Add tomatoes and seasonings.
Cover and simmer until hearts
are tender, about 2 hours. Add
drained beans- and heat. Com-
bine 1/4 cup liquid from beans
with flour. Add to pan and cook;
stirring constantly until thick-0
ened. Serve on hot buttered
noodles. 6• servings.
• M1
Shoes & Luggage
Annual •Winter
Footwear
• weed contra:''r
.gria00„.sof..-!Ipasyy. ".iscssions . urelis' January 28, 29, 30s
fly over many equipment 'or- - Th6 -trtuial-fri 31 iginating far away plaees.
'Items in Internattenal Hall
either have 'spent. several
on the -high seas or strived by Or
freight in order to be viewed
by the visitors at the Show„
These include tractors • and
combines from the us:S7R..;
where a great quanity orf Can•
action wheat has found a mar-
ket from time to time; land
preparation -and harvesting eq-
uipment used on Scandinavin
Policeman: What's your name?
Truck driver: 'Tis on -the side
o' me wagon!
'•Policeman: ,. It's obliterated.'
Truck driver: Yer wrong, of„
Eider, it's O'Brien!
With on onttetpo '.;#444.;
once Qie 135%0Q0 viAterei. the
CanOda rarra and
Equipment Show. Jamtew 22od
to 29th, 1969, at Exhibition pie*,
Toronto, vtilll prievai4e en Mends-
phere which thus** ,in change
say will reflect oottter pine to
combines and twine to rail4WaY
tracks.• ,
Each one of tip, five s main
Hoer w51 have' its
siesta feature inducting new
machines and devices, many de-
signed by Canadians to do pre
else jobs • which only yesterday
would have '$eented /impossible.
Among 'the display will' be a
machine which will clear, level)
and provide a mead bed throingia
dense bush alL'hY ;Asa and in
°!RMFP!'30 a C004431 dad,'d las .4hessbest
pro-
N foe "livighway
'Mir. ..ands. Wallace Jackson
spent Sunday with their parents
)22)+•• Delano* and Alateece.
Ruth Taylor is vacation-
. jag Florida..- .•
Mrs. - Elliott Layton is a pat-
. lent in St. Joseph Hospital, Lon-
don. •
Mr. and -Mrs. John Moffatt
and • son' have returned home
after spending Chrlitmas and
' New Year ,s in California. Iltrs.
Anna (Moffatt is remaining for
the winter.
Brucufield- United "Church will
be held. Sunday. afternoorb..
Thu symps* of the earn.
• • intinity is extended to the family
:.thee late. Mr.. Lindsay Eyre
end' Baitara Hatlisven in their
recent, sudden :and sad 'harem,
ment. •
tracte0;
twine freer .2*tugail anal orchard
sprayers WO, Heallatn#. • • 'Ss
have
and travel
have .now become fun q,roft'fral-
le .with the great varieitY of
'Snowmobiles being marketed •
A ,-37.0.010, new ,worigi b9ftb
een441*iallY • and tor- leismu
anktoYinent, has: been b0,1,1..,0
of the WeSt. Annex bttactileg,
20,000 snare feet, Will display
inoS6 of the now over half
hundred lines of these new
machines as well as clothing
and accessories that inerease
the enjoyment of this new win,
ter activity. ,
News. of
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SALE STARTS , JANUARY 16th
. • . eter James Street T..Tnit"
0ourses
With a new 'Year heOnn60,
the 41I girl's club program
Huron County is also heg
a new project. The project is s a
foo ds an d nutrition club' entitl-
ed "Meat in the Menu".
Through the .course the gills will study beef and pork 409k• ery with an emphasis on the
Preparation of economy cuts. ld
entification of cuts will be
taught to permit wise selectien
of meat to fit the family's re-
sources.
Local leaders' training schoelsi..:',
are being held the last turw
weeks in January as follows:
— St. Andre •
Presbyterian; Church, Janua
: i
edhureh, January 23, 24,
Ni Onto Ontario Street 11*.s.
The_ training schools will
conducted by the County Rona,
Economist under •the Depall .,.
ment of Agriculture and Food.
Expositor
Wand-Ads
Phone 527-0240
Use
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SKi
WITHOUT TRADE
20% of*
CLARKS Ladies' Sheepskin Lined
SNOWBOOTS
Reg. $22.98 to $24.98
NOW ONLY $18.00
ifi6OLA#0
20%, OFF
*Ames, ,F ESS HEELS
DISCONTINUED LINES. '
• ,
MISSES'. .StyliSh Waterproof
BOOTS
Reg. to' $9.98 '
NOW $5.88 to $ .88
c TO $ i.99
• a
"t.
• 6Ol TO
OfistriS; PURSES
NOW ONLY $3.89'
•ra 4,•••••,c.
Terms Cash
Al!-.'Clearance4',„
Sales Final
red • S
k.
4
v-
and cook, stirrioi constantly um;
enufried:.Mapyiopore "Ftier.i til thickened, 2 to 3 -.minutes.
the slices cooked medium, dene r Add mushrooms and heat -Stir
with a light pia centre; others ' sour cream. ,Sprinkle with
'; prefer them well done; when parsley and serve With butter-
the • pink tone has just tits*. ed rice or noodles. 6 servings.
peered, Beef .and pork liver are
less tender and lower priced
and they should be braised.
WOMENS' Cocktail Boots .
Discontinued lines reg. to $16.98
NOW $8.88
Current 'styles reg. to' $16.98
• 20%, OFF
LADIES' VINYL SNOWBOOTS
High Stiled-,==---- Block -Reels --___Assorted Styles-
Reg. to $15.98
ON SALE $6.88 $1
adiest,HUSH-PUPPIES- Discontinued Lines • *t.
Stacked Neels;Fiati, While They LoSt; * -•
Reg. 9.95 to' 11.95 .NOW ON SALE $5.88
tVOMENS' ORBS •
OVERSHOES;
20% iWik'
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