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HomeMy WebLinkAboutThe Huron Expositor, 1971-10-14, Page 11• BAKED APPLES Baked apples are a homey type of dessert. Fragrant, with brown sugar and spice, they may be stuffed with raisins, mincemeat or jamobligingly, they may share a 3'75 degree F oven with scalloped dishes and casseroles. Home economists suggest that a shallow cue, about half an inch deep, be made around each apple near the top, to prevent skin splitting during baking. Fragrant With Sugar and Spice Baked. Apples AreFall Treat 'ME HURONrXPOSITOL S.EAFORTK PI`fro 95T,11, 1,11=4 CRE APPLE and pick your own Opp( or buy Awn already picked, AU Price* ellt roloilitsio_ 40. • Varieties such es Macs, Spies, DellolOoll and Cortland fa amok, from. During the placing season w• will renthin 0.Plat days a weak, 9 am. tie 9 pm. Doily, MoltclOY to Friday 9 am to 6 pm. Saturday, and 1 p.m. to 5 p.m. Sunday Location West End of Brussels --- $87-9443 Ph. 527-0240: Expositor ActiOn Ads Big capacity - stores 705 lbs. of food. Check the features - • ADJUSTOMATIC TEMPERATURE CONTROL • MAGICOATED BASKET • ELECTRO-LIP SEAL • FEATHER LIGHT LID COMPLETE COLD • SAFETY SIGNAL LIGHT Regular Value $229.95 199.99 SALE PRICE MAIL BOX & STAND Convenient, Safe, durable . . Both , for only 25.99 FARM PRICE with end user's certificate Regular Price 389.00 739 99 SALE PRICE • Without end user's certificate • kt))P ANIMAL HEALTH PRODUCTS CO-OP INJECTABLE IRON I X 100 CC 1.00 CO-OP PIG BOOSTER 2 ANTIBIOTICS, 8 ESSENTIAL VITAMINS I x 12 CC 1.10 PORTABLE "MARKEL" MILK HOUSE HEATER • 2000 watt - , 220 Volts. 10" Fan - 1050 r.p.m. C.S.A. approved. Regular Value 93,00 44%. on 5 year Debenture investment Certificates You earn higher interest on all of The Municipal's Debenture Investment Certificates, Interest payable semi-annually or left to accumulate. Terms: One to Five years. Amounts: $100 to $20,000. For further information: The Municipal Savings•kLoan Corporation, P.O. Box 147, 55 Dunlop Street East, Barrlie, Ontario. lt70.5 I 725-7200. (Please call collect). the municipal' savings & loan corporation MEMBER: CANADA DEPOSIT INSURANCE CORPORATION. For information locally, contact: Dublin 'JOHN D. MOORE 345-2512 HOLLAND and MOORE INSURANCE Mitchell 348-9067 • Eat ,That Hallowe'en Pumpkin The golden jack-o-lantern with its smiling or leering face deserves a noble demise. It seems a- great waste to just discard it when the Hallowe'en is over. However, it' should be a looked after right away before the spooks and goblins work their magic and cause it to Spoilt To help you use 'the colorful flesh, the home economists at Canada Agriculture, Ottawa have some suggestions. You may use the cooked mashed pumpkin like *I squash, or in recipes calling for canned pumpkin.- To prepare pumpkinfor cook- ing, cut in in pieces and remove' 0. seeds. Bake covered, with a lit- tle water, at 325 degrees F until tender (about 50 minutes); or * steam 20 to 30 minutes. Remove rind, sprinkle with salt and mash. If you Use . it as a veg- etable, add some butter and pepper. some mashed pumpkin may be used in muffins and cookies as well as the traditional pumpkin custard type -or chiffon pies. 141" Fresh pumpkin may also be made into a preserve. For a rather unusual dessert which tastes as delticate as it looks, the home economists offer their recipe for "Spiced Pumpkin Parfait". The "Pump- kin pie" is traditional but always- a favorite. So, it seems, the Hallowe'en pumpkin can have many faces. For p change Try . Cheese With Onians 1/8 -teaspoon pepper 1 1/2 cups (6 ounces) grated cheddar cheese 1 tablespoon butter 1 tablespoon water 2 tablespoons buttered bread crumbs 2 or 3 stuffed olives (optional) Arrange 1 cup onions in greased baking dish. Mix flour and seasonings. Sprinkle 1/3 flour mixture over onions, then sprinkle with 1/2 cup cheese. Repeat layers twice. Dot with- butter, add water and cover. Bake at 350 degrees F until onions are tender (about 1 1/4 hours). Uncover, sprinkle with crumbs and return to oven to brown (about 10 minutes). Gar- nish with olive slices. 6 serv- ings. micuL L THOR CT. 14 TO SAT. OCT. 23 "VISCOUNT 20cu.ft. Deluxe FREEZER Sit ARUN 0 a SPICED PUMPKIN PARFAIT 1 cup mashed cooked 'pumpkin 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon nutmeg Dash cloves 1/8 teaspoon salt 1 packaged„vanilla pudding mix 2 cups milk 3/4 cup whipping cream * 3 tablespoons sugar Mix pumpkin, brown sugar and spices. Combine yanilla pud- ding with milk and cook accord- ing to package directions. Add pumpkin mixture and chill. Whip cream until beginning to thicken, then beat ,in the 3 tablespoons sugar. Arrange alternate layers of pumpkin mixture and whipped cream in parfait glasses, saving some whipped cream for the top. 6 servings. PUMPKIN PIE e 3/4 cup brown sugar 1,2 teaspoon salt 1/4 teaspoon nutmeg 3/4 teaspobn ginger 1/2 teaspoon cinnamon Dash cloves Dash allspice 1 3/4 cups mashed cooked pump- w•, kin 2 eggs, beaten 1 cup scalded light cream 1 unbaked 9-inch pie shell Mix sugar, salt and spices. Add pumpkin and eggs, and beat until smooth. Stir in cream. Pour into pie shell. Bake 10 minutes • at 450 degrees F; turn oven control to 850 degrees F and continue baking until filling sets (35 to 40 minutes). 6 servings. Note: 1 1/2 cups hot milk 'may 'be used in place of cream. News of Woodham Correspondent Miss Jean Copeland Mr. and Mrs. Truman Mills of Collins Bay visited on Friday with Misses Blanche and Rhea • Mills. Sunday visitors with Mr. and Mrs. James McLachlen and Debra were Mrs, Rose'Trumble and Debbie of London, Mr. and Mrs. Gary Anderson, Mr. andib Mrs. Wayne McLachlen and Dar- ren of London. A combined birth- day kipper was held for Murray *Harlton, Darren McLachlen's second birthday and Darren's mother, Sharon.- Mr. Dale Robinson of Fourth Line spent the weekend with Mr. and Mrs. Don Brine and Cheryl. Mr. and Mrs. Nelson Morphy, , Richard and Lianne of Hyde Park visited Sunday evening with Miss Jean Copeland. Mrs. Arthur Hopkin visited On Sunday with Mr. and Mrs. Cecil Dobson of Kirkton. Hensall Livestock Sales SALES EVERY THURSDAY AT 2:00 P.M. ' All classes of Livestock COMPETENCE CONFIDENCE COMPETITION Victor Jack Doug Hargreaves Riddell Riddell 482-7511 237-3431 237.3576 Clinton Dashwood Dashwoo'd ,Canadians> eat many apples. Ai• this time of year, most shop- ping carts carry a bag of family favorites . to the check-out counter. One variety, the McIn- tosh, Seems to thrive in all the large orchards areas of Canada while other kinds are associated with more specific provinces. British Columbia has its Del- icious, Spartan and Winesap. Ontario is proud of its Northern Spy as well as Delicious. Quebec has. Cortland, Lobo, and Snow. Nova Scotia's most popular var- ieties are Golden Delidious, Gra- venstein and Spy. Among the good alp-purpose apples are McIntosh, Cortland and Spy. Apples are sold mostly in 3, 5 or '10 'pound plastic bags but are also available in baskets, boxes or cartons. The container .must be marked with the name and address of the packer or shipper, grade, variety and size of apples. Apples repatked for retail sale are subject to pro- vincial legislation, which varies by provinces. "Canada Fancy" is the grade commonly available but Canada Cee" grade, is sat- isfactory for - cooking, where shape, size and color are not so important. Most families buy fresh" ap- ples every week or two because they have limited storage space: Apples are usually good keepers, and will retain their crispness when stored in the refrigerator either in perforated plastic bagS or in the crisper. Baskets of apples should be stored -in a cool room of 32 degrees to 40 degrees F, and covered with perforated plastic. The following useful informa- tion is provided by the home economists at Canada Agricul- ture, Ottawa: 1 Bushel weighs about 45 pounds; I Handi-Pack box holds about 20 pounds; 6-quart basket holds about 7 pounds; 4-quart basket, holds about 5 pounds; 3-pound -package contains about 9 medium apples 1 pound equals about 3 medium apples. With a good supply of apples on local markets this year, con- sumers may appreciate a re- minder that meals ,can be built around this popular fruit. Apples may be cooked 'for sauce, or glazed and used with poultry or pork- in the ,main courses; baked in cobblers, pies, cakes Press Action On New Lights Logan Township Council met on Monday evening with all mem- bers present, the reeve pre- , The final inspection certific- ate On the Chaffe Drain was received and the contractor ordered paid. As there was no further 'information from Ontario Hydro regarding the new Brod- hagen Street Lights, the Clerk was instructed to inquire and arrange a meeting with the rate- payers affected as soon as pos- sible., Three Tile Drainage Loans were accepted by Council. After a lengthy discussion it was de- cided that in the future all Tile Drainage Loans must be applied for and approved by Council be- fore the work commences. A grant of $200.00 was ap- proved for the Dublin Athletic Club and Road Accounts total- ling $15,729.62 and General Ac-.. counts amounting tp $21,002.23 were ordered paid. and pastries; or used raw in salads. If your family favors baked apples why not treat them to some interesting fillings now and in the months to dome. Apples, baked at 375 degrees F., can share an oven with a cas- serole and are ,delicious served warm or cold. BAKED APPLES 6 cooking apples 2 tablespoons butter 1/2 Cup brown Sugar 1/8' teaspoon cinnamon 1/8 teaspoon salt 6 tablespoons water Wash and core apples. Make a.: cut about half an inch deep around each apple near the top, to prevent skin splitting during baking; place apples in baking pan. Cream butter, sugary cin- namon and salt, and fill centers of apples. Add water to pan. Bake uncovered at 375 degrees F, until tender' (25 to 5Itminutes - McIntosh and similar varieties bake in 25 to 30 minutes; Northern Spy and other firm varietiOs may take up to 50 minutes). 6. servings. Try one of the following fill- ings instead of, or in combination with, sugar, mixture: add raisins, 'currants, candied ginger, cut peel or chopped nuts to sugar mixture; use mincemeat, cran- berry s ce or jam in place of sugar mixture; top each' apple with a marshmallow or a spoon- ful of meringue, 10 minutes before baking is completed. Cheese does many things for, many people. The mere utterance of the word brings happy ex- pressions to the "camera-shy" and its various, flavors provide pleasure to those who savor it. Cheese is an extremely vers- atile food and a,,stlighly nutritious one. Because itqakes more than a gallon of milk to" make one -pound of cheese, it contains the most Important nutritive ele- ments of milk - calcium, pro- tein and riboflavin. There are types to satisfy all palates: the ever-popular .Canadian cheddar with varying degrees of mild- ness or sharpness, the more perishable delicate curd of cot- tage cheese, the unlimited kinds of process cheese which may bg sliced, spread or grated, and the Canadian-made varieties of Eur- opean cheeses such as Camem- bert, Gouda, Mozzarella and Emmenthaler. Cheese is always an economical food because there is no waste. Cheese has as many diverse `Uses as it has names and shapes: Arranged on a wooden tray with fresh fruit and crackers, it makes an des,sert. And what is a p e of appl e pie without the accompanying wedge of cheddar? Cheese may go into desserts such as cheese cake or apple crisp; and entertaining would be difficult indeed without cheese because it is the basis of so many hors d'oeuvres and dips. Cheese may also be ,an ingredient of sauces to serve with vegetables. Home economists have-,combined cheese with onions in two rec- ipes, one for the oven and the other for a top-stove dish. This food combination is a tasty one ° and is timely now because the new crop' of "yellow skins" onions -are in good supply. They should be available in mesh or perforated plastic bags of 2, 3, 5 and 10 pounds or more. Good quality onions' should have dry crackling skins. When stored in• a cool, dry well-ventilated place, they will keep for several weeks. ONIONS AND CHEESE 4 cups (1 1/2 pounds) sliced onions 3 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup light cream 1/4 teaspoon Worcestershire sauce 3/4 cup grated cheddar cheese Paprika - Saute onions in butter, turning frequently' until almost tender. (about 10 minutes). Blend in flour, salt and pepper. Gradually add cream and WorceStershire sauce. Stir and cook until smooth and thick. Cover and cook until onions are tender (about 16 min- utes). Add cheese and stir until melted. Sprinkle with paprika before serving. 6 servings, , ONIONS AU GRATIN 3 'cups (1 1/4 pounds) sliced onions 2 tablespoons flogr 1/2 tea-spoon salt Somebody Want's What F- " You .Don't Need! SEL L, Through Huron Expositor Classified Want Ads LIBERAL COMMITTEE ROOMS in the Interest of . KEN DUNCAN located in the Beattie Store Adjacent to Whitney's Furniture PHONE 527-0710 For Information 4"jaws open MECHANIC'S VICE Regular Value $16.69 16.69 11011=.1•MMIMI. "SUNBEAM" ANIMAL CLIPPERS 6 bushels capacity. Regular Value 48.50 SALE PRICE 43.49 NEW! IMPROVED! 'STAR" ROTARY HOG FEEDER with Cast Bottom SALE PRICE 59.99 Fastest, most powerful Animal Clipper made! Regular Value 69.98 REIVI NGT " CHAIN - ----AO" SAW Regular Value $179.95 One' way fuel tank vent, a second air filter and bigger engine displacement (2.8 cu. in. 3'/z h.p.15 in. guide bar. Regular Value 415,80 5.7 SALE PRICE al 4, "Cut cleaning time" HI-PRESSURE WASHER - Model 300S 1 x 50 lb. 11.00 bag per CO-OP ADE INJECTABLE 1 x 100 CC 4.05 CO-OP AUREOMYCIN VITAMIN CRUMBLES 3.99 4 x 50 lb. 10.00 rorg CO-OP PENICILIN STREPTOMYCIN al air 1 x 100.CC J.347 • ALL PURPOSE CHEMICAL It's a DEMOISTURANT It's a LUBRICANT It's a RUST PREVENTATIVE Regular Value 1.79 SALE I PRICE L.49 Regular Value 2.39 SALE PRICE CRC 7 1/4" SKIL deluxe CIRCULAR SAW Complete with , Carrying Case, Extra Blade & Rip Fence Sale Price 83.49 Regular Value, 59.95 SALE PRICE 39.99 SEE CATALOGUE "FOR OTHER CO-OP FALL SALE VALUES! SEAFORTH FARMERS PHONE 527 -0770 11111•1111