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Home My WebLink AboutThe Huron Expositor, 1969-04-03, Page 131111i201[15111iiiraiiilliii UP iiiiii111111111111n111111111111111 11111Mill1111111111111111M1111 Millii1181111111111111EMNIIIIIIIIII 1111111111M/1111111111i1M111111 1111111111111" Rill1111111111M111111 6 §ilillii111111111116111111111 171 liillitir IIIIIIIIIIMIIIIIIMR iiilltillgiVIIIIIIIilligiii111111111111 1111111111LINIIIIIIIINSIIIIM 61111BillillI111111111111111Milliiill 11111i111111111Nligill111111611111111 Milia11111111Millimill11111 ......... S -.4%,041111.° YOUR DONATION IS URGENTLY NEEDED TO SUPPORT 411 SEAFORTH & DISTRICT CANVASS Will be carried out by SDHS Students P4 and begins • MONDAY, APRIL 14th and continues until Friday, April 18th CANADIAN CANCER SOCIETY - HURON UNIT Office on King Street, Clinton, open Tuesday and Friday afternoons each wet& - • • "i.-Res ctua. flilf- Hi puR914 Pm cgrokilliAr-0.t 134•00p. -18,KSyMhol -for tantalum • 1,4-.11aro19,s1 Ililetition deity 19- :Parent al apperidase 221,WInglike 24- ceSra440,14 - person .26-Conde-, . • seenstina look 26-Peer DYnre mother 29-Dropsy 31-cease - 33-Man's n leknants 34. w iterhed 36. Let it stand 33-Quiet! 40. Brook 42-Look fixedly 45 -J mp 47-Act 49. Narrow opening 5d. A boy° 52- Planet 54. Behold! 65-Note of Mlle 56- M anew, 69-Parent (eollos.). 61- Football tea m 63- Emaciated ( col loq.) 85-Small fish 68-Latin . • conjunction 67- U n usual DOWN - 1-Likely 2-Jumped 3-Initials of 28th President PPS*: •.,1319tri 6114! 4Ri304,11 Of. .4.02faself • ' . • 4/Swiss.. ' • • rriPliorried lli.Handie. • .• '1 -PnYitlehlli • ' • • mistaken 29jarill:jjg, 23 Note..of scale • Pronoun24- -.244itinrOW- tnostim ',27-tkeee* Decays 20k Fondles. 02 0diee 435 tired lent, 31,tiugh- , 38,49astilfle 39, R tide hot el. Shake, speeri an kip • a bb 112.Pr9fling!_:, 14-Was EVA SW'RENa • MEMPJM MINE.ILV Da 2VZOFAMM . NM mna mrem nEWN N6LE MEW mum Faing;mw REffim t1026.T: MP. MWB01 -.0M202 200 auwin minmw 001a104.10010--W OW 0M0MtEM:120 mamma' ma'am ME50M4 111W'SMO Spend $10 Pay IN CO-OPERATION WITH FINNIGAN'S PLACE •Egmondville the following Seaforth Merchants will offer you $10.00 worth of mer- chandise for $7.00 when ,you present -a Finnigah's Place $2.00 Savings. Voucher, or The popuiar chicken broiler is appearing more frequently on our clining tables. The busy, housewife realizes: it is a pract; ical and economical buy. Sold the year round, these broilers are young birds from 8 to 10 weeks old and weigh up to 4 pounds. They are often featured as "special" by local food stores. At such a time, it behooves the housewife to stock her freezer as well as feature these tender birds for family meals. The red Grade A, is the grade most com- monly available. Because the price per pound is usually less for whole broil- ers,- the thrifty homemaker can, save a few pennies by learning to cut up these young birds.. Other advantages are the saving of space in the freezer, and sep- arating the parts for cooking ac • - cording -to her family's prefer- ences, By purchasing several birds, she will have a supply of :the. various parts. Breasts and legs are delicious oven-fried, pan-fried or roasted and are ex-.. C elle nt sandwiches. Wings are best in.casserole dishes' and pieS. Backs and, necks are ideal, for soups and-stews, end giblets' are tasty in stuffings, 'To Cut Up Broilers AlLyou need is a sharp knife. Here are the steps to follow - 1) To' remove wing Pull the' wing out from the .body and slash the skin between. Cut around the' shoulder joint to separate the wing from the breast, leaving as much white _ meat on the bredst as possible. If desired, cut .off the wing tips. Repeat for the other wing. 2) To remove, leg (drumstick and thigh) Holding the • drumstick away from the body, slash the skin between the body and the thigh; then press down and out on the Anti). the hip joint pushes out lisp joint, separating the thigh its socket. Cut through the from the body *f the bird, If de-sired, cut the drumstmc away from the thigh through the knee joint. Repeat for the other leg, Note how the "oyster" (fleshy, oyster-shaped piece) pulls away from the spoon-shaped*hellow of the backbone,Of the chicken. In turkeys, the thigh ' tendon must be cut before the 'oyster will pull away from the back- bone. bo3n. le To remove neck and back at the tail, cut through the ribs slightly to the right of ' the backbone all the way to the neck. Repeat- on the left side of the backbone. Remove the. back- bone and neck in one piece by cutting the skin , around the neck. 4) To separate breast from back Insert your knife in the wing socket and cut through the rib joints to the back of the bird. This separates the back from the breast, leaving- part of the ribs on each. 5) To divide breast. Spread the bird open and cut the pearl-like cartilage on either side of the keel-bone in the neck region, Hold the bird firmly and press from underneath, DOWN' . AT THE LANES BY LEE HEE g :1;°°'roClys974g,I.4tc4aultet.ticett.hePelin.1:'1;:b40e:et:e hl to f r lf lengthwisp,: • ' To cut 'tip Brelicr Hilves Or " . Quarters To cut broilers into .halveS, follow steps 3 and 5 only.' For quarters, cut' each half in two crosswise. Wipe the cut-ups parts with a- dmit) cloth or rinse well in cold water, and day* thoroughly. Wrap loosely ,in .waxed paper and store in the refrigerator until' time for cooking. It is best to use fresh poultry, within 2 or 3' days' Of nurehase. If broilers have not already been frozen they may:.,be- packed in meal- sized bundles, labelled 'and- froz- en. Cut-up raw poultry should be used within 6 months. The' Consumer • Section, Can- ada n Department of Agriculture has compiled a leaflet contain- ing: recipes for chicken wings, quartered chickens, as well as breasts and legs, The leaflet "Chicken Broilers" may be ob- tained by sending a postcard or letter to Information Division; Canada Department of Agricult- ure, Ottawa. - • • ,•••‘' • • . 434 Biel-did 44. Latin conjunction. *4! Hebrew: letter . • . 48' Arrantle•ln owe • • IF 4-et wistOnd ON A $10.00 CASH ORDER when you present a $2.00 Savings Voucher (See Details In Advertisement at Right) BOX FURNITURE HOME FURNISHINGS & APPLIANCES,_ Phclie 527-0680 Seaforth CLEAVE'S SUNOCO SERVICE. STATION -7 BUS STOP Flimne g27-9016 - Seaforth COMMERCIAL HOTEL FULLY LICENSED - FINE FOOD Phone 527-0980 Seaforth FLANNERY CLEANERS' . ALL WORK DONE ON THE PREMISES Phone 527-0250 - Seaforth GERALD'S SUPERTEST & SNACK BAR - Phone 527-1010 Seaforth LARONE'S STATIONERY & GIFTS. Phone 527-1960 - Seaforth BILL • O'SHEA MEN'S WEAR Phone 527-0995 - Seaforth READ'S SHOES .& LUGGAGE Phone 527-0690 Seaforth SEAFORTH MEAT' MARKET Phone 527-0040 Seaforth SILLS' HARDWA E Phone 527-1.620 Seaforth .ED TAYLOR'S FAMILY FOOTWEAR Phone 5274890 - Seaforth OEFER_ EXPIRES SEPTEMBER 1st, 1969 111.1161111.111110111111110111110111M111110 TO '0,0R SAVIN iG,S I ' •' CARD CUSTOMERS' Our Savings Card system is based on, the pre- mise that 200 customers buying- one dollar's worth orl merchandise costs far more to process than. 10 customers buying $20.00 each. • Two-hilndred_customers patronizing a store daily and buying from one dollar to two dollars worth of merchandise costs $12.00 daily in labor, $3.00 for bags alone and can cost the store more than the profit , made by a sum in excess , of $7.00 daily in some Cases. This is why it is essential that Variety and Convenience stores serving the dollar customers must 'charge a higher percentage - of profit if they are to remain in a healthy condition and be of service to the community in which they are located. Grocery and Supermarket stores charge as a rule a very lo* percentage of profit but at the same time must have sales volume if they are' to survive and be of service to their community. The public's weekly shopping needs are heavily catered to by -Chain Supermarkets through -weekend adver, tising of specials designed to induce Mrs. Customer to do her weekend shopping at one particular store, This results in a saving to the customer and a healthy earnings position for the store. HOwever, it results income very confused customers' trying to re- -solve vihicNre the best buys and some running around on the part of the housewife if she is going to be able to take advantage of the'different Savings Offered. Our Savings Card' plan is designed to save our customers this needless travel in so far as we can supply their needs with economy. With the purchase ico an average of fifteen dollars weekly the customer is allowed a discount of 3 1/3%. This is allowed to accumulate until the amount"of Discount' has reached $2.00 when a vou- cher for that amount is issued. This in effect makes all merchandise items 'Specials" and some very as- .tute shoppers have taken advantage Rf it. , With the co-operation of a number of partici- pating Seaforth Merchants, the voucher .is now worth $3.00 when spent in their stores, allowing a 30% saving on further purchases. These merchants are allowing an extra dollar discount When-the you-, cher is spent in their stores. For example: those people using a savings card buy king size Tide for $1.93, reg. $1.99; Jug Milk costing 85c for 83c; I3ut- ter retail 7-0c,. for 68c; Schneider's Bacon 96c for 93c; bread, five loaves for $1.19, for five for $1.15; Carnation, reg. five for 88'c, for five for 85c. This saving is_accumulated to the amount of $2.00 when the voucher is issued. Irrespective of where you buy, Merchandis- ing costs in Seaforth and vicinity are very low and while you may not be able to get all the variety of the city stores, over a period of time, your local costs of food will be much lower. This' community is very well served with .excellent food, hardware, clOthing and variety stores with prices which com- pare with those offered anywhere. 'FINNIGANS. EGMONDVILLE All? teams are now well into the playoffs with St. James League -starting next Monday evening at 8:30 p.m. sharp. The Legion League will commence their playoffs Thursday night at 9 p.m. sharp. These two leagues Poll for three weeks. This week-end the six teams -in the' Inter-Town playoffs will be at Noble Lanes here com- mencing at 2 p.m. sharp. The Egmondville e a gu e sponsored an Easter ham draw at their playoffs which was won.by Bob Chambers of Wing- ham. Warns Againss . Smoking Varioui persons and organiz- ations are at present making a pitch to have cigarette advert- ising cut off television and rad- ia.' A good many people are in- clined to say 'Why?" because though they pay 'no attention much to the commercial they know it pays for the programme which follows. They put up with the commercial for the sake of the 'programme. ' One reason for the demand that cigarette commercials be 'banned is that they are. dinned , into the ears of pre-school child- ren, day in and day gut. Does this matter?' It certainly does. If 'a child is taught something until he is school age it, is hard, ' it may be impossible, to over- come his acceptance' later. Hea- lth workers in ghettos smoking - know how hard. The commercials on cigarette smoking 'teach a child to assoc- iate smoking with what is pleas- ant and rich - beautifully furn- ished rooms, camp fires, lake resorts, luxurious, cars, lobbies of theatres, beautiful clothes worn 'by handsome people. The . barrage goes on from morning to night. Even the child of par- ents who don't smoke is sub- jected to the barrage day after day. He sings commercials when he doesn't know what they mean. As far as adults are concern- ed the commercials are the tob- bacdo companies' way of keen- ing their names in competition with others, but as far as child- ren are concerned, make no mis- take, they are education to smoke cigarettes, The fact that children are smoking at an earl- ier and earlier age is reason enough for pouring age_ in- to cigarette advertising that reaches children. Briefs on cigarette snioking are now being presented to the government committee by vol- untary health agencies and In- terested persons. A conspicuous number want TV and radio ad- vertising' banned. They don't want smoking made attractive to children too young to know it's all about. Seaforth W.1. The annual meeting 'of Sea- forth W I will be held next Wed- nesday evening at the home of Mrs. :Everett Storey when the roll call will be answered by payment of fees and reports of standing committees will be heard. The election of officers also will be held. Lunch commit- tee will consist of Mrs. Bruce Coleman, Mrs, Lorne Dale. Mrs. Ii M. Scott, Mrs. William Mil. Ison. fi * 4 • # 4 s • S • 1. 4 •C• • • I 4 • • • 1.