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HomeMy WebLinkAboutThe Huron Expositor, 1971-02-19, Page 7THE HoRoicw9siTope powoNTN, oNT 'CHEESE FONDUE FOR "APRES CURLING" • Just the thing for the apree curling crowd is this buhling pot of Cheese Fondue. Ty dip chunks of crusty bread into the melted cheese. Fondues are just the thing for informal entertaining because everybody helps themselves. According to the home economists at Canada Agriculture the original 'fondue' was made from cheese, and the word is borrowed, from the French word "fondre", to melt. However many other Canadian foods such as chicken, beef, pork and fruit lend themselves for use in the fondue pot. For fondue recipes write fbr your free copy of "Fondue Favorites", publication 1427 to Information Division, Canada Department of Agriculture, Ottawa. el Fondues Can Be Fun • • • • • • • • • • • • • • • • • • 9 • • ••• • • 20 --.1970 Chevs., Buick, Sky- - larks, Mustangs, Pontiac Par- isiennes, Fords, various mod- els. sedans hardtops, fully . Equipped. CARS: ,.2-1969 Chevelles, 1 2-dr. Sedahl 4-dr. RT. 2-1969 Pontiac Parisienes, 4-dr, H.T.'s 3-1969 Pontiac, 2dr. II.T.'s 1-1969 Chev. Belair Sedan 1-1969 0Mv. Impala, 4-dir. H.T. 1-1969 Food Sed' n 1-1969 Chev, Biscayne Sedan 2-1968 Obey, Impalas, 4-dr. H.T. t miss 2-1968 Pontiac Par*sienes, 2-dr. 11.T.'s 1-1968 Pontiac Laurentian Sedan( 2-1967 ,0hev. tinpalas, 4-dr. II,T.'s 2-1967 Ohev. Retail- Sedans TRUCKS: 1-1970 °hey, 3/4 -ton• pick-up V-8 1-1968 GMC pick-up 1-1967 Ford F-500, 14.ft. stake 1-1966 Chev. Tilt Cab, 144t. stake 1-1969 Obey. 3/4 -ton pick lup 1-1967 GMC 1,42-ton pick-up 1-1964 Chev. 1-ton stake 2-1969 Ford 1ton, staltell Numher of Chev. and Econoline Vont' 1964-1967 • • • • • • • 0 • • • • • • • • • • • • • • • • • • • • WITH THESE READY TO • GO USED CAR BARGAINS • •r•-•--- BRUSSELS MOTO • • • • • • 0 • • • • • • S . • • S • • • • • BRUSSELS -,- ONTARIO -. • • PHONE 881-6173 "The Home of Better Used CarS" OPEN EVERY EVENING a • • • • • • •••••••••• ••0•41••••••*••65••••••*45•••*••••••••••06,491.t#•#6. dish, in pan of hot water and oven P0agh 10 Minutes at 350 degregs F. - • Beat egg whites and salt until Soft peaks form, Mix remaining sugar and cinnamon. Gradually beat sugar into egg whites until stiff peaks form. Spread meringue over apple mixture, return to oven and bake 10 minutes longer. Serve warm or cold. 6 servings- t , • FROZEN APPLESAUCE MALLOW 32 large marshniallows 1/2 cup hot milk 1 tablesppon lemon;' juice 1/2 teaspoon grated lemon rind 1 19-ounce can applesauce 1/2 pint (1 1/4 cups) whipping, cream, whipped Dissolve marshmallows in hot milk in double boiler over low heat. Add remaining ingredients, ,.except cream. Cool. Fold in whipped cream, pour into re- frigerator tray and freeze,,stir 7 ring once. 6 servings. APPLESAUCE CINNAMON SANDWICH If you have a waffle iron you may wish to try this simple, but different sandwich treat for your family. The idea comes from the home economists. Each sand- wich requires two slices of bread, but the sandidch could be divided as appetites warrant. • Sprinkle one slice of buttered bread with 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Cover with second slice of bread and toast in waffle Iron using the same temperature as for waffles; remove when golden brown. Spread with 2 tablespoons apple- Sauce and serve hot. S • a p4 - Save Time With Ready Vegatables ALTO Correspondent Correspondent Mrs.. Allan McCall ' Mr. and Mrs. Gary Beach, Tracey and Terri of Warren, Michigan spent the weekend with Mr. and Mrs. Ray Huether,Steven and John. The W.I. will bold a progres- sive euchre oh Friday evening, February 19 in the Walton Com- munity Ilan, lunch to be served by the comraittee in charge - Mrs. Allan McCall, Mrs. Pete McDonald, Mrs. Herb Traviss and Mrs. Jim Clark. Everyone is welcome. Mr. Bruce Clark of London • visited on Sunday . at the home of his parents Mr. and Mrs. James Clark and family. Sunday School and Mission Band was cancelled on Supday morning, due to the bad roads, but will be held next Sunday morning at the same time. Mr. and Mrs. Gordon Murray and Susan visited on Friday even- ing with Mr. and Mrs. Murray Dennis and family. Mrs. Mac Sholdice and Mrs. Murray Smith are the convenors on Historical Research at the Walton Woolen's Institute to be held at the community hall Wed- nesday evening, February 24. The roll call is to be answered by "Where were you Baptized; who was the minister". It is the Grandmother's meeting andMiss Jennie Hogg will be the guest speaker. Misses 'Carol Shortreed and Sandra Watson of London spent a recent weekend with their par- ents: ' Harvey McClure and Joe Ryan attended the Farm Home Week in Stratford last week. of its loss or theft". Most companies will not charge for purchases made on an unsolicited card - if you have never used it, but once you have used it or signed the card, you are completely res- ponsible for all purchases made with it. Consumers' Association of Canada feel very strongly about' this matter of unsolicited credit cards and advise returning the mutilated card,to the sender with a, letter of protest against this method of promotion. Items such as Christmas seals, key tag services or,Easter seals are sent with a request for a donation ,or with ,a definite charge' for the item. However, this is viewed as -a generally acceptable method of raising funds for charitable purposes and very seldom results In' a complaint. Greeting cards mailed to the home are usually accompanied with a request for payment of a stated sum and suggesting that the 'money sent will benefit hand- capped-persons. The Post Offlce now requires that a notice be included with the ,shipment stat- ing that you do not have to pay the return postage and are under no, legal obligation either to pur- chase the cards or to return them. ' From the individual con- sunler's point of view, the Post Office Act states that, once an article is posted it becomes the property of the addressee. How- ever, any individual,has the pri- vilege of refusing mail. Just mark , it "refused", sign it, and return it to the Post Office where it will 'be disposed of in accord- ance with postal regulations. It is entirely up to the consumer to decide whether he should keep or return unsolicited material. In your own best interest, how- ever, it would be' wise to return the material to the Post,Offic,e. Here are a few important points to keep in mind when dealing with unsolicited mail: - read all offers carefully - understand the conditions of acceptance of any unsolicited proposition - you are not required to pay for unordered merchandise - it is against the law to send unordered merchandise C.O.D. - check all invoices care- fully -'if you do not Wish to retain unsolicited material, mark. it "refused" and return it to the post Office - report any suspected misr use of the mails to the Post Office Department, Ottawa. a fondue pot. The word "fondue" is bor- rowed from the French. word "fondre", meaning itto melt". In culinary language it usually means a hot dish 'made from melted cheese. Fondue cookery originated in Switzerland and, of cours.e„1 eNgss cheese ;Ws used. Canadian dairies make. Swiss-type cheeses such • as Gruyere and ,Emmenthaler, but other Canadian-made cheeses such as Cheddar (natural or. • process) are suitable for this tantalizing dish. The wine and garlic are usually heated In a fondue pot, then,the cheese, com- bined with, flour and seasonings, is gradually added in small amounts. The cheese must be stirred and well blended before adding more. The delectable mixture is ready • for sampling when the last of the cheese is melted and the mixture is smooth and bubbly. The' guests pickup the pieces of crusty bread with forks and dip them into the bub- bly cheese. The secret- Is to turn- the fork around to coat all sides of the bread, lift it, out of the fondue, and twirl it to keep the cheese from dripping. It is devoured in one delicious bite. The pot should be kept over the heat and if the fondue separates or becomes too thick a little warm wine may be added. The heat can be adjusted to keep the mixture bubbling. Do not overcook as cheese wilthar- den, The last of the melted cheese, although slightly brown, is considered the "piece de resistance", If you do 'not own a fondue pot you can, use a chafing diph to make and serve the 'fondue. You can also make---It on the burner of your stove-in a suit- able casserole then transfer the dish to a candle warmer or a hot tray and serve immediately. If it becomes cool it can he reheated. Fondue may also be made in a double boiler. Fondues create a very friendly ateeos- phere. They lend warmth 'to many occasions, whether it be after outdoor activities or • just to kindle conversation. The home economists invite you to try their ''Swiss Fondue". r SWISS FONDUE 1 cup dry white Wine '• a ' Spines II • "No wonder Monette gets straight "A" in French," mented one teen to another. "Her parents we're berrianParts and speak French _at home." "In that case .I...ought to get "A" in geometiy," complained the ether. "My parents are sqUare and, talk in circles." A farmer's barn burned down and the agent for the insurance • company, explaining the policy that covered the structure, told him that his firm would build another barn of similar size in- stead of paying the claim in cash. The farmer was furious, "If thaes the way your company does business, you can cancel the insurance on my wifel" THE E DWARDI ANS , by J. B. Priestley. J.,B.Priestley, with his usual charm and perception has written of the period in England from the accession of Edward V11 in 1901 to the outbreak of the first World War. He covers the social, political and artistic viewpoints of the era - from politics to the press, from authors to painters, from gaiety of fancy-dress balls to the Titanic tragedy. SEXUAL POLITICS, by Kate Millett Radical feminist and Women's Lib. leader argues that the re- lationship between the sexes is and always has been a. political one - a continuing power struggle in which- women are' sometimes idolized, other times patronized, always exploited. ESPECIALLY MAINE, by Henry Bestion Observations •of earth, sea and sky from Cape Cod to the St. I-4Wrence, most of them written before ecology became a house- hold word. Henry Bestion's love , of nature and of Maine are most delightfully presented in these, selections edited by Elizabeth Coatsworth, noted writer of children's books and herself a resident of, and in love With, Main e. WARTIME JOURNALS OF • • CHARLES A LINDBERGH The ydars between 1938 and 19,45 were cataclysmic for one of the famous men of o,ur century. In tharperiod, he studied European aviation, sought t alert leaders to the milltar imbalance and the, lack of pre- paration among the Western nations and made a dedicated effort to keep the United States What's newsworthy about a can of applesauce? Not Much really. Just a reminder that it can be cool and refreShing, tart and tasty. There should be a good supply in the supermarkets these days at reaseaable prices. Canned applesauce is made„ from apples which have been ripened on the tree to develop the natural sugars. The apples are then washed, peeled, chopped and cooked before peeking into cans of 10, 14, 19 and 28 fluid ounces. The sauce may or may not be sweetened. It is graded for quality as Canada Fancy and Canada Choice. Any difference in flavor between brands will be mainly due to the variety of apples used, according to the' home economists. Traditionally applesauce is the dinner com- panion of roast pork but it also goes well with chicten and cur- ried foods. It makes a simple dessert when served chilled with milk, cream, whipped topping or accompanied with cheese. It also lends its delicate flavor to other desserts such 'as the "Applesauce Meringue Pudding" and "Frozen Applesauce Mal- low". APPLESAUCE MERINGUE_ - PUDDING 1 19-ounce can applesauce 2 beaten egg yolks 2 tablespoons sugar 1/2 teaspoon`cinnamon 2 egg whites Dash salt 1/4 cup sugar 1 /2 teaspoon cinnamon • Combine applesauce, egg yolks, 2 tablespoons sugar and1/2 tzaspoon cinnamon. ,Pour into 8-inch 'square baking distaeSet ' Vegetables in the can are a convenience item for busy home- makers. They are already cooked, need only be heated then served with imagination! Processed vegetables repre:- sent a multi',million dollar in- dustry. Thousands of acres are devoted to growing special varie- ties suitable for canning. Can- ning factories are established in the growing areas across , Canada so that the vegetables can be processed when-they are at theirrveak of flavor and maturity. Once" ttle -vhetablee••are th the cen,. the shopper must depend on the label to supply a des- cription of the contents.,, By studying the label, she can com- pare the quality as well as the price. The following information is required on the label: GRADE - The grade declared on the label is the indication of quality. Canned vegetables are graded Canada Fancy, Canada Choice and Canada Standard. The top grades provide a product of uniform shape and color and command a higher price because • of appearance. .There may not necessarily be any difference in food value between grades. Grade standards are .established by the Canada Department of Agricul- ture, and representative sample cans taken at the cannery and out, of a war that he believed seriously threatened to destroy Western civilization. AT HOME IN UPPER CANADA, by Jeanne Minhineick From her research at Upper Canada' Village, Dundurn Castle and other sites, she gives a warm and vivid account of domestic, life in Canada before Confederation. Room by room explorations, family living, food and cooking, flower-gardening„ heating and lighting, wallpapers and curtains, ottorls ,Aira 10Hpe PPM icinttOm r th. fi.sfiest fr,o* Spring sharks In 11001 Prints. NoSroint toittons; Yard i1, 5 84 1.95 ix+ abstragt utiful Spring yd. 295 Crepes Fine qualiitY Po Crept easy wash` no iron. New Spain Signs 411/11$10‘ yd. 2.95 Wool Blends 50% Wool 50% FOY- ester, 60" wide, plaid weaves in, conal, lime, blue and green, with co- ordinated p shades to match. Fid Y Wash- able yd. 5.95 Bonded Fabrics ' • • Tweed-like plaids, stripes and diagonal weaves in bonded acrylic, 60" wide, fully washable and rio4ron. yd. * 4305- and 5.95 English Crimplene Top, deluxe ottaIity, imported English Crimplene, washes beautifully, 20 delightful, plain, shades. Full 60" width, Printed' patterns 'at yd. 8.95 & 9.95 Half Price Sale of , Lr' WoMen's Car Coats Wet-look leather fabrics corduroys and Borg fabrics. size 9 to 16 only. All this season's ,high-fashion, styles. Rog. 39.95 to 49.9$ Final Sale •$20.00 Half Price Sale on Women's Winter Coats This season's coats in fashion tweeds, fleeces and Eng- lish Worsted coatings. Plain and fur-trimmed in this final sale group. You shouldn't miss. Sizes 9 to 22 only. Regular 59.95 SALE 30:00 Regular 79.95 ........ ........ ... SALE 40.00 • Regular 119.50 SALE 60.00 . Regular 150.00 SALE 75.00 WINTER DRESSES 'AT HALF PRICE STEWART BtiOS. PERSONALIZED COASTERS GIFT IDEAS• - SERVIETTES THE HURON EXPOSITOR Phone 527-0240 : Seaforth warehouse are checked on a regular basis. BRAND - A canner may pack vegetables under several labels including store brands. The observant shopper will note that prices for the same grade and can size will vary among the various. brands. Over a period of time one may save several dollars out of one's grocery bud- get. SIZE (VOLUME) - Canned veget- ables are available in various size's which are stated in fluid ounces. Because fluid ounces are a measure of volume the declared contents includes not only 'the vegetables but the essential liquid in which the vegetables were •cOoked. The cooking liquid from the' canned vegetables may contain excel- lent food value and is recom-. mended for use in soups, sauces or gravies. WEIGHT (AVOIRDUPOIS) - Each Size can must contain a certain weight of vegetables as establish- ed by federal, standards. This weight will Vary depending on the "style", i.e. whole, cut, sliced etc. in which the ,veget- able is packed. As an example; a 19 fluid ounce can of cut green or wax beans .should contain 12 ounces drained beans;• a 19 fluid ounce can of whole beans should contain 11 ounces drained beans. ADDITIVES - Seasonings, color- ing and preservatives Must also be mentioned on the label. Watch for.. special buys on canned vegetables and stock up on them now if storage space is available. Canned vegetables should be stored in a cool, dry place where the temperature remains constant. They have an excellent shelf life and lend themselves to bulk buying. The ,contents. of dented cans are not usually affected, unless the dents are severe enough to cause leak- age. • Canned vegetables, that have been frozen are normally safe to' use, although freezing may some- what change the texture. WATER WORKS,INDUSTRY DE- CANADIANIZES ITSELF The Canadian water —Works industry has decided that this- country Is too vastfor one organ- ' ization to. _cope with its needs, 'reports Civic Administration magazine. The Canadian section of the American Water Works Association is to be disbanded in favor of regional sections of the U.S. .association in the Mari- times, Ontario, and the Prairies. B.C. will become a part of the. existing U.S. Pacific Northwest section; Quebec already has ite own section. Because this move leaves no national body in Canada, the present Capadian executive has formed a corn- * rnittee to make recommendat- ions for some structure to deal with the desire for an east-west to across the country, possibly a;federatiompf sections,i At times most of us receive mall we do not want adver- tising leaflets, magazine subs- cription forms and record or book club offers. This kind of mail is a perfectly legitimate way of doing business and it is strictly up to' the recipient to decide whether he wants to pay any attention to this method of selling or not. But whet do you do when you 4 receive a credit, card never asked for, a C.O.D. parcel you never ordered, or a. package- of Christmas cards you did not request? Unsolicited mail is annoying and in some cases, it is illegal. The Consumers' Association of Canada would lik e to draw your • attention to some business mail= ing practices you should know about. With the record and book clubs, the most common com- plaint is getting merchandise that Was not ordered. In accepting one of the ',specials" giving a free trial or a free offer, the first shipment esually contains a - message saying, in effect, "If you don't Want more, send a card saying so -- if you would like more, do nothing". Often the 'recipient does not read the enclosed thformatiop thoroughly, and not understanding the con- falls td return the card. At othe times, it may be a case of teal error or a prank- ster sending in coupons and orders in another person's name. A particularly objectionable practise is that of sending mer- chandise by C.O.D. to persons who recently died. A survivor in the household often accepts the goods believing that they were actually ordered by the deceased before death. It is against the law to send anrart- icle by C.O.D. which has not been ordered or requested: As far as credit cards are concerned, there is nothing il- legal about sending unsolicited credit cards through the mail although Consumer's Association of Canada would like to see the ,practice Made ?illegal. It is entirely up to you to decide if you wept to keep and use the card -- but if you do not want it, be on the safe side and des- troy the card so that no one else can use it. You should' note an import- * ant condition that almost invar- iably accompanies each card that goes something like this: "The card holder narbed hereon agrees ,to pay for all purchases made by any person using this card until the corn- pany i hap received written notice Cooking 'food over an open flame was a matter of neces- sity many years ago. Then,,,with -the appearanCe of the cooking stove, .meal preparatfon became. -easier. However., larecent years it has become e !Jun thing" to • cook marshmallows, bacon or, hot dogs over 'a camp fire. An „nowadays the fun revolves around' Consumers' News la•••eniall clove garlic, crushed 2' cups (8 ounces) grated Canadian Swiss cheese '1 1/2 tablespoons flour 1/2 teaspeon dry mustard 1/8 teaspoon salt '1/8 teaspoon pepper , French bread, 1-inch cubes, • ‘slightly ,dry, • Heat wine and garlic in fondue pot until tiny bubbles appear in wine. Combine cheese, flour and seasoning's. Add cheese to wine a tablespoon at a time, stirring constantly. Cook until cheese is melted and mixture is smooth. Have guests spear bread on long-handled forks or long skewers and dip into fondue.• 4 servings. Fondues may be made with other Canadian foods such as chicken, beef, pork and fruit. For more information on this fascinating method of cooking write for your free leaflet e Fon- due Favorites" publicatiog 142'7 to ' the Information Division, Canada Department of Agricul- ture, Ottawa,. Announce New Books At Huron Library THE AMERICANS, by David Frost - Well-known •as, a TV interviewer in the United States, David Frost, an Englishman whose first cleam to fame was as the star of "That Was the Week that Was"presetes inter- view; and impressions of American "greats and near- greats". WILDLIFE CRISIS, by HRH Prince Philip and James Fisher. Prince Phillip's concern for wildlife conservation grew from his , interest in bird watching. He illustrates his account with his own photographs, superb in quality. James Fisher-con- tributes a history of the coeseer .. vatton movement around the world, aided by the approval and assistance of the World Wild- life Fund and the International Union for the Conservation of Nature and Natural Resources. The book is a plea for preser- vation of some of the world's most beautiful creatures, many almost extinct, many doomed unless man acts and quickly. New ' prints. Embossed Polyester Soft pastel shades in embossed polyester, fully 'tvashable, no-iron, 60" wide, dress fabric yd. 4.95 yd. 5.95 News of