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The Huron Expositor, 1971-04-01, Page 10FLOATING ISLAND - LIOHT AS A CLOUD Eastertime can be ushered to your table with a basket of brightly colored eggs and a fresh flowering bulb.,along with a compote of "Caramel Floating Island". Egg yolks are used for the custard sauce and the billowy puffs of miringue, cooked on gently simmering water, are floated on the chilled custard at serving time. It is decorated with a caramel garnish. Floating Like A Cloud' NEWS OF CONSTANCE WE CARRY A FULL LINE OF: Co lo L. FERTILIZERS ti "SEE US BEFORE YOU BUY" CONTRACTS AVAILABLE WHITE BEANS CORN - SEED OATS 8 SEED BARLEY WE HAVE A GOOD' 'SUPPLY OF: REGISTERED, CERTIFIED 8t , FOUNDATION SEED TRY OUR NEW MICHIGAN 275-2X SEED CORN W. G. THOMPSON — "THE HOME OF:GOOD SEEDS" HERBES1DES FOR WHITE BEANS EPTAM PATORAN = TREFLAN G. TROMPS AND a SONS LIMITED Phone 262-2527 Henson .ai••••••askaaatAi... • MR. MERCHANT Here are TEN solid facts you'shouid consider in planning your ADVERTISING -1 This newspaper is an advertising medium that is WANT- ED - it is sought after and paid for, and advertising in it is not an intruder in the home. 2 This newspaper's circulation is CONCENTRATED in this trading area. 3 The newspaper provides PENETRATION in the prim- ary market by reaching virtually every family or. cus- tomer in t iat market. 4 People read newspaper ads when they are ready to make a decision and to' act - WHEN THEY'RE READY TO BUY. 5 The newspaper is convenient ; it may be consulted at a time most CONVENIENT to every member of the fam- ily. 6 People LIKE TO READ NEWSPAPER ADVERTISE- MENTS - surveys show 85 per cent of the people want their newspaper to contain advertising. 7 Every issue of every newspaper contains INFORMA- TION AND PICTURES of interest to every member of the family. •., 8 Newspaper reading is a habit and a part of people's routine. 9 The printed word is MORE RELIABLE THAN the spoken word and it cannot be refuted because it is easily available for re-checking. More accurate information is obtained by reading than by listening. 10 The newspaper is ideal for comparison - items in a news- paper may be easily compared with items in other news- paper ads. THE MOST EFFECTIVE AND MOST ECONOMICAL WAY' -TO PROMOTE BUSINESS IS THROUGH,NEWSPAPER ADVERTISING uron tXPO,Sittit Since 1.860, Serving the Community First SEAFORTH , Phone 527420 Combine sugar and water and bring to boil. Add chocolate and stir until melted. Beat in 1.6 d 1 K , 4 cups sliced mushrooms (about yolks, one at a time. Chill asa add flavoring. Beat egg whites 1/2 Pound) cup chopped green onion until stiff but not dry. Fold egg' 1/2 cup diced green pepper whites into chocolate mixture. '1 1/2 cups (6 ounces) grated Pile into sherbet glasses and cheddar cheese chill 24 hours. Decorate with Salt and pepper whipped cream. 6 to 8 servings. 1/4 cup milk • 1/2 cap cracker crumbs 1/4 cup butter Mix mushrooms, onion aaci, green pepper. Arrange alternate layers of mushrooms 'mixture and cheese la greased' baking dish, .• sprinkling layers with salt and • pepper. Add milk. Top with crumbs and dot with butter. Bake at 350 degree's "F until mush- rooms are tender (about 20 min= Beat uteg). 6 servings. CHOCOLATE MOUSSE room's do not need to be peeled, • but should be, thorough137 washed. They are usuallly sliced straight through the cap and adhering stems. HOM a econom!sts pro- vide these tested recipes, "Mush- roorn-Onion Broil", browned under the broiler and baked "Mushroom Casserole". Mushroom 'Casserole U 10,•.THE HURON XPOSITOR, SEAFORTH, ONT., APRIL 1 1971 "For two cents I'd take my business elsewhere - - If I hadn't already been there!" HOLIDAY OFFICE HOURS OPEN Thursday, April 8 — 9 • 5:00 Saturday, April 10 — 9 - 12:0 Monday, April 12 — 9 - 5:00 Did You Know CLINTON COMMUNITY CREDIT UNION LTD. Is .government chartered ,inspected by league auditors supervised bii• government inspectori, audited quarterly by chartered accountants. All deposits guaranteed by stabilization fund administered` by Ontario Credit Union League. 61A% paid on share "savings) in 1970 plus Life Insurance in most cases; Chequing accounts currently, paying 5% on• minimum monthly balances ' over $300,00 (.10c. charge each cheque), Ph. 527-0240: Expositor Action Acis Eggs In Easter Deserts Eggs have been associated with. springtime and Easter for longer than man can remOmber. Even before Easter' became a holy day the egg was a symbol of fertility and new • life, thus playing a real part in pagan spring festivals. Many young children today look forWard to coloring eggs, decorating them and filling bas- kets. The eggs are often hard- cooked before coloring, and if they are returned to the refrig- erator when not on display at mealtime they may be used for eating within a day or so. A fairly concentrated solution of food coloring and water will color the shells and a little vinegar speeds up the absorp- tion . of the color. To further decorate the eggs, faces or de- signs may be made with cray- ons, gummed seals or beads, ribbon etc and attached with glue. Eggs are plentiful and attrac- tively priced at this time of year and should form a prominent part of the day's meals. The freshness and high quality of Canadian eggs are maintained by passing rapidly through mod- ern ' grading and retail channels. Eggs should be kept refrigerated at all times or the quality will' deteriorate rapidly, They are sold by grade in all provincres and the grade most commonly available is Canada Grade A. Within this grade there are dif- ferent sizes of eggs: extra large; large, medium and small. Both the grade and size are shown on the cartons and bulk displays of eggs in retail stores. Many consumers may not be, aware that each egg within each size ' range must be of the following- weights: extra large at least 2 1/4 ounces, large at least 2 ounces, medium at least 1 3/4 ounces 'and small at least 1 1/2 ounces. It is well to note that these weights are minimum, and that a dozen Grade A large eggs will weigh more than 24 ounces. On this basis it is sim- ple. to calculate the cost per pound of eggs. Eggs are an ec- onomical source of high quality 'protein. They are low in cal- ories and are an important source of vitamins and iron. Home, economists suggest that,. eggs be featured in springtime 'desserts. Custards are a family favorite for all age groups and there are different ways of mak- ing them. Baked custards usu- ally use the Whole eggs and the flavor may be varied by using honey or maple syrup Instead of sugar. "Caramel Floating Is- land" is topped with a meringue and "French Chocolate Mousse" Is rich and creamy. Meringue 2 egg whites Dash. salt ' 1/4 cup sugar Beat egg whites and salt until soft peaks form. Gradually beat in sugar until stiff peaks form. Divide in 6 parts and drop mer- ingues on simmering water. Sim- mer uncovered until set (about 5 minutes). Drain on paper towels. Meringues-may be chil- led. Arrange on top of , chilled custard. Caramel 1/2 cup sugar 2 tablespoons water 4 cups sliced mushrooms (about 1 pound) 2 cups sliced onion 3/4 cup 'chopped green 1/4 'cup butter Saute mushrooms, onion and green pepper in butter until on- ion is transparent. Drain veg- etables and place in greased baking dish. Sauce: 2 'tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon dry mustard .Dath paprika Dash cayenne 1 cup milk 1/2 cup grated cheddar cheese 1/2 cup buttered bread. crumbs fitter, blend in flour nings. Gradually add and cook until smooth en broilers. In the industry, the term chicken "broiler" refers to birds up to 8 weeks of age. The birds will vary in weight from 2 to 4 pounds, depending on the feeding program. Poultry meat is economical and nutrit- ious and an excellent source of protein. A consumer may buy these broilers already cooked, either whole or in parts, at "take- out" establishments or rotiss- erie counters of food Stores, if she • wants to start "from scratch" she may buy a broiler and Use it whole or dut it up. She may Wet roast, fry, broil or barbeaue it Bonnie Shepard spent the week end with Joan Thompson., Paul and Mark Van der Molan returned home to Oakville after spending the holidays at the Whyte born a. Mr. and Mrs. Ross Jewitt of Clinton visited on Sunday with Mrs. Ella Jewitt and boys. We are sorry to report that * Mrs. Annie Medd had the mis- fortune to fall and break her hip and is a patient in Clinton Public Hospital. Mr. and Mrs. Charles. Hart of Goderich visited on Sunday with Mr, and -Mrs. Fred Buchanan and family. Congratulations are extended to Mr, and Mrs. IVIarris Bos on the birth of a-daughter in Clinton Public Hospital on March 26th, Mr. Paul McMaster of Kitchener spent Saturday with Mr. and Mrs. Qoerge Hoggart and Harvey. Mrs. McMaster, Carol and Mark returned home after spending the holidays at the Hoggart home. Mr. and Mrs. John Thompson, Betty, Sharon and Bob visited on, Sunday with Mr. and Mrs.' Terrence Hunter of Colborne' Township. ' At the time of writing Mrs. Sam McClure is a patient in hospital. We hope she will soon be feeling better. " The C. F. euchre was held on Friday evening, March 26th, in the hall with the following win- ners. Men's High Sam McClure, Lone Hands - Graham Kerr, Low - Tom Whyte; Women's High - Mrs. Graham Kerr, Lone Hands - Doreen Dolmage, Low - Donna' BUchainan, The Dessert Euchre will be held on Taesday, April 6th. Holiday visitors with Mr. and Mrs. Carman Scarrow, John, Jim and Doug. were Mr. ' and Mrs. Wes Agar and Mrs. Don Keyes, all of Point Edward, Mrs. Scarrow, Doug. and Jim returned' with Mr. and Mrs. Agar to visit with Mr. and Mrs.'William Musgrove, Jane, Bob and Ellenof Willowdale for the week end. 4 Correspondent Miss Mary MclIwain Mrs John Thompson and Betty spent Tuesday in London and visited with Miss Carolynne Robinson. Barry Turner of Tuckertmith spent a few days of the holidays With Mr. and Mrs. Reg. Lawson, John and 'Elizabeth. Mrs. Bill Dale spent the past week with Mr. and Mrs. Wayne Hoegy and Scott of London. Elaine Pfaff, Debbie Ftta- beiner and Julie Pfaff, all of Creditor' spent a few days the past week with Mr. and Mrs. Ken Preszcator, Dianne and Nancy. Joan Thompson spent one 'tight of the holidays with Mr. and Mrs, Jim Thompson and Ricki of Goderich. Linda Preszcator spent a few days the past week in Port Elgin. Bill Whyte of Guelph spent the week end with his mother, Mrs. W. L. Whyte and Tom and Mr, Harold Whyte. Mr. and Mrs. Doug. Riley, Kim and Greg of Winthrop, Mr. and Mrs, Frank Riley spent Thursday in Ajax and visited with Mr. Bob Woods in the Ajax Hos- pital- - Mr, and Mrs. John Mann of Clinton visited on Saturday with Mrs. Irene Grimoldby. Jim Thompson spent the holidays with his grandparents Mr. and Mrs. Terrence Heater of Colborne Township. Week end visitors with Mr. and Mrs. Jack Medd and Kerri Were Mr. and Mrs. Nick Tzannes of Toronto, Mr. and Mrs. Ray Vincent of Blyth, Mr. Jim Medd of Glen Ilifron,aars. Bob Johnston and Bruce of Grand Valley. Mrs. Ken Reid of London spent the week end with Mrs. Luther Sanders,' 'Jane and Paul Reid and Don. Parker returned home to London" after spending the holidays with their grandmother.. Mr. and' Mrs. Bill Butler of Tillsonburg were-Sunday visitors with Mr. and 'Mrs: George Hoggart and Harvey. Clinton Community Credit Union 70 Ontario St. 482-3467 FRENCH 1/4 cup sugar 5 tablespoons water 1/2 pound semi:sweet chocolate 5 egg yolks 1/2 teaspoon rum flavoring 5 egg whites - — Whipped cream CARAMEL FLOATING ISLAND CuStard Base • Fresh mushrooms piled high at produce counlera are irresis- tible to the'mpshroom lover. 1 1/2 cups milk 1/2 cup light cream 3 eggs 2 egg yolks 1/4 cup sugar 1 teaspoon vanilla Scald milk and cream eggs, egg yolks and sugar. Grad- natty stir in hot milk. Return MUSHROOM-ONION BROIL to heat; stir and cook•until slight- ' ly thick. Remove from heat and stir in vanilla. Pour into shallow serving dish and chill. pepper Melt b and sea milk, sti Heat sugar over low heat' and' thick Add cheese and stir until malted and amber in color. until melted. Pour sauce over Initnediately add water, remove vegetables and sprinkle with from heat and stir until caramel crumbs. Broil until top is gold is melted. Drizzle hot caramel en brown. 6 servings. over top of custard and merin- gues just before serving. 6 serv- CHICKEN BROILERS FOR ings. ECONOMY FRESH MUSHROOMS MAKE Canadians have shown that DELICIOUS EATING they enjoy eating chicken, and that it is served more than just "every Sunday". The per capita „ oi consumption of chicken is rising selves. Whether served as. a rapidly toevtehrye year. This is due Mushrooms literally sell them popularity of chick- more generously as a vegetable, freSh mushrooms make any meal a significant, occasion. These "food of the gods" ate grown conm arc tally la spec- ial 'houses where the tempera- ture, humidity and ventilation can be reasonably controlled. There' are no windows becUase complete darkness produces the whitest mushrooni. Cultivated mushrooms knew no season so they ' are always available to discrilultating shoppers. There are about four cups of sliced mushrooms ip one pound. When uised as a vegetable one pound will serve four persons. Mush- garnish with meat or poultry, or * A ti 0