HomeMy WebLinkAboutThe Huron Expositor, 1972-02-10, Page 1010",-714e HURON EXPG51TOR, SEAFOETH, 041., FEB. 10,, 1972
J3ANGHART. KELLY, DOIG CO.
Chartered Accountants
476 Main St, S., EX,R.r 235-0120
B. W. REID.
•••.••IP.
.rg
—7.7•••,2-27:777.
Sealer-0 Firemen answered a call late Wednesday afternoon to the farm of Arthur Murray,
R.R.el, Dublin in McKillop. While the fire was soon extinguished, deep ,ow did create difficulty
for the Firemen when the firetruck got stuck. Mr. Murray used his t Lactqr to assist Firemen
in getting the'fire truck to the hack of the barn where the fire was confined. (Staff Photo)
Family Food budget
Requires Good Mancy j ement
•
i.• Cupid's
+~r Choice
She'll love the gifts you choose from our large variety of
VALENTINE REMEMBRANCE GIFTS !
RUSTCRAFT
Coutts - Hallmark -
VALENTINES
of
DISTINCTION
k
CARDS at 10c, 15c, 25c and 50c
Packaged for Children 29c, 39c, 49c, 69c and 79c pkg.
Assortment of Valentines for Children and Cut-Out Books
The largest Selection of Cards Available I
THE PERFECT- GIFT — RECORDS
BOXED CHOCOLATES,
arone's
Books .1\1) till IN ER% STORE
The Friendly Store in Seaforth - "the friendly town"
•
For cleana,
more economical,
trouble -free
mies.
S
EAFORTH
UPER1OR
TORE
SPECIALS FOR
:THURSDAY — FRIDAY SATURDAY
Quaker
QUICK OATS
Quaker
INSTANT OATS.
ti
1
1
1
1
1 48-oz. 550
44-oz. 550‘ , s
Aunt Jemima' • . ss PANCAKE MIX 2-lb. 420 s
• ;
CAT FOOD k . ' 0 15-oz, 18e _
r 4
4
Libby's — 14-oi. " s
DEEP BROWN BEANS 3 for 650 :
Puss 'n Boots
Libby's — 19-oz.
'SPAGHETTI in Tomato Sauce 2 I" 530
SCHNEIDER'S SPECIALS
For This Week
Schneider's Frozen
BEEF STEAKETTES
Schneider's Country
STYLE SAUSAGES •
Schneider's
CORNED BEEF
,
s s s
lb. 690 s s
1
lb, 580
lb. 980 i
SHER
5150
$295
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Only $212
BUY THE
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for only
This tantalizing "pork„ roast has been specially prepared
by the home economists with Canada Agriculture, Ottawa
by following their new pork roasting times. The end is
a roast well-done on the outside, tender and juicy inside
and especially flavorful like only a pork. roast cad be.
4.
• ,
FRANK KLING LTD.
Phone 527-1320 — Seaforth
By Susan Gordon
An average Canadian family
spends 206,70 of its net income -on
food. Of every food dollar, 33
cents goes for,rneat 20 cents for
dairy products, 20 cents for fruit
and vegetables, and 27 cents for
breads and cereals. Here are a
few' ideas to help you put this 20%
of your net income to the best
use;
Meats
- Learn the low-cost cu is of
meat. Hamburger is not the only
one. Others include blade roasts,
pork shoulder, sausage and pork
liver.
- Buy shoulder Ceps of lamb
or pork rather than loin or rib
chops.
- Round steak has little or
no waste and is almost always a
good buy.
- it is often more, economical
to buy - a iarger cut of meat and
-have it,divided for several meals
than to buy eomporient cuts sep-
_ arately.
- Chicken and turkey,are often
' on special, so watch for them.
Always buy a whole chicken
rather than. individual parts. You
will save a few cents per pound,
the (multi-purpose additive) works for you in three
ways : as a
DETERGENT, it cleans dirty carburetors and keeps
them clean for better mileage, less maintenance.
.05-10ER, its coating action keepsice particles
from plugging up your carburetor and stalling your--
engine,
ANTI-CORROSION AGENT, it forms a protective
coating that guards against rust 'build-up on the
interior walls of tanks, fuel lines, pumps, carburetor
bowls and even storage tanks.
See us today: 'Registered Trademark
SEAFORTH
FARMERS ,
Phone 5274770 . Seater*
• t C0.00 ° Gasolines andbiesel Fuel
•
' - Good buys in the fish line
are cod, .haddock, and canned
pink salmon. Use frozen fish as
it is usually less expensive than
fresh fish.
-,_ Buy unbrealled fillbts and
bread them yourself.
- In recipes calling for tuna;
substitute the 'less expensive"
cannedmackerel if it is avail-
able in your store.
Dairy Products ,
- ysing skim milk is an
obvious saving. It should always
be tlsed fOr..,.cooking„ Some
-people find the ,„ taste object-
ionable, so you can mix a quart
of fresh with 'a quart of
powdered milk. Buy skim milk
powder in bulk for better savings.
Also buy nonadvertised brands.
- Powdered milk and ice water
cah be beaten into a whipped
cream substitute that is loW in
calories and costs approximately
3 cents per cup..
- Buttermilk,' allowed to
thicken, can be used in place
of sour cream. ,
- Save money on cheese by
cibuying a block •and slicing at
home. You can keep the cheese
fresb by wrapping it in a cloth
that has been dampened with
vines as .
- Medium eggs are often a
better buy than large and never
buy Grade A eggsfor scrambling,
general cooking and baking.
- Use fortified margarine
rather than butter. •,•
- Buy ice milk, instead of
ice cream. • It costs less and has
fewer calories.
Fruits and Vegeta. les
Buy locall grown fresh
fruits and veget bles. Out-of-,
season products ar always more
expensive. • . • - Frozen vegetables bought in
large plastic bags cost less per
serving than 9 or`10 ounce pack-
ages. The best way, however, is
to freeze your. own vegetables.
- Use a vegetable peeler. It
saves time and the valuable nut-
rients found right under the•skin.
- Dried fruits have lost most
of 'their vitamins and,' except for
prunes and raisins, are quite
expensive.
Breads and Cereals • , , .
- Look for the words "en-. ,riched" or -"whole grain" as
these are the best buys.
- Buy day-old bread and
freeze it.
- Substitute enriched all-
purpose flour for cake flour. It
costs less and has more nut-
rients.
- Avoid pre-cooked rice. You
are paying for the convenience.
The taste is poor and the food
value is lower.
- Hot cereals cost less per,
serving than ready-to-eat cer-
eals. Avoid serving-size boxes
of ready-to-eat cereals. •
The flavor of meat may be
extended with • macaroni,'
spaghetti, rice or oatmeal.
This winter Is another ideal
time to take advantage of the
abundant supplies of pork on
the market. Can anyone resist,
that tantalizing aroma of a fresh
roast of pork cooking in the
oven(
When you are buying a roast
of pork, remember that it can
be enjoyed by nearly everyone.
in the family. The lean portion
of cooked pork contains• about
the same amount of calories as
other meats. It Is wise to know
that all ° pork cuts are tender
enough to be roasted uncovered
in - the oven and that you can
buy pork roasts in size%.to meet
family needs. There a fresfir
hams which are usually cut Into
shank or butt ends, loin roasts
and shoulder roasts. The loin
roasts are the most• expensive
to buy, and are sold either as
bone-in or boneless. Most loin
roasts, bone-in, are frOm the
leg , or rib ,end. The center cut,
when sold as a roast, is usually
boned and two loins are rolled
together. The pork shoulder is
sold as Boston butt or picnic
roasts, or boneless rolled shoul-
der roasts.
At home, handle a pork roast
the same as other meats. Keep
it refrigerated acid use it within
two to three days; Before storing
the meat, remove the tight plas-
tic wrappings put on by the store
and cover the meat loosely with
wax paper. Before cooking, sea-
son the pork roast by rubbing
a herb or spice into the cut
surface. Various seasokgings,
such as sage, thyme, oregano,
cloves, dry mustard and garlic
convey delicious flavors to the
meat.
It is recommended by most
authorities, that-pork• roasts be
cooked to the well-done stage
when the meat Will be greyish-
white in color. This is an inter-
nal temperature of 185 degrees
F on a meat-.thermometer, Rec-
ent pork co-oltery, tests, show
that most people pref -er the fla-
vor' and tenderness of pork
cooked to 185 degrees F althOugh
roasts may be cooked to a lower
internal temperature of 170 de-
grees F4.
Roast in a-325 degree
F oven in an Unvvered pan. The
following times are based on
cooking to an internal temper-
ature of 185 degrees F. If cooked
to 170 degrees F,•0 'deduct ap-
proximately 10 minutes per
pound from the roasting time.
For 6 to 8 lb. leg roast (thank
end, with bone) allow 40 to 45
minutes per pound. For 5 to
evening, dinner, home economists
suggest serving this exquisite
dessert - Strawberry Cream
Crepes Flambee. The crepes can
be made ahead 'of time, filled
with' the creamy filling andtro-
zen. They are served with froz-
en strawberry sauce, and for•the
final flourish, flarnbeed with rum.
STRAWBERRY CREAM
CREPES FLAMBEE
Cream Filling
4 coconut macaroons, crumbled
4 (about 1/3 cup) ..,
2 tableSppons sherry
1/2 pint (1 1/4 cups) whipping
• ,crearn i whipped
Soften macaroons in sherry
about 20 minutes. Fold in whipped
cream, Place 2 tablespoons fill-
ing on each crepe. Roll up, fold-
ing edges underneath. Place rolls
on flat surface, cover and freeze.
Makes 12. Serve frozen. ,
Strawberry Soup e
1 tablesppon butter
1 10.-ounce package sweeteged
sliced , frozen strawberries,
thawed
•
Winter ProVicles.Copporfyinity.
•Take Advantage Of Pork
PRODUCE
Golden -
RIPE BANANAS
Ontario No. 1
ONIONS ... 10-lb. 4*
U.S A. No. 1 . ' * •
CELERY HEARTS • ' pack 450
COME, CHECK OUR COMPETATIVE' PRICES
OPEN ALL-'DAY WEDNEgDAy .
lb' 10
Seaforth
PHONE 527-0990
We Deliver
e .
As Valentine's Day approa-
ches, love .and romance become
the center of many a woman's
thoughts.. Especially so this year
because its leap year. There rS-
a very.,old' PaYing. that during.
leap year "the ladlei may pro-
pose, and if not accepted, claim
a silk gown". It, may not apply
in this age of the feminist move-
ment, but still the thought lingers..
In order to make this year
special, arrange a Valentine's--:
Day tete-a-tete or party. Create
an ,atmosphere of love and peace
with attractive•decorations, soft
candlelight and good food. And
as the "grand finale" to the-
7 lb, leg roast (butt end, with
bone) allow 45 to 50 minutes *
per pound. For 4 to 5 lb. loin
roast (with bone) allow 30 to
35 minutes per pound. For 4 to
5 lb. loin roast (boneless) allow
40 to 50 minutes per pound. For
4 to 5 lb. shoulder roast (pic-
nic, Boston butt) allow 45 to 50
minutes per pound. For 3 to 4 *
lb, -shoulder roast (boneless)
allow 55 to 65 minutes per pound.
1/4 cup rum
•Melt butter, add strawberries
and heat. Spoon sauce over fro-
zen crepes. Heat rum, ignite .and
pour over. Serve - immediately.
6...derwingip., • +if• ko
C
Crepes
1/3 cup flour
1/8 teaspoon salt
1 1 /2 teaspoons sugar
2 beaten eggs
3/4 cup milk
1 tablespoon melted butter
Butter for frying
Mix -dry ingredients.. Corn- ,..,
bine eggs with milk and grad e
ually beat into dry ingredients
until batter is smooth. Stir in
butter. Chill batter 2 hours.
Brush- a small heavy-frying pan •15 •
with butter and heat until a drop
of water "sizzles". Pour a small
amount of. batter (2 to '3 table-
spoons) into pan and tilt pan to
form' a very thin layer, on bot-
tom.' Cook over medium heat until
lightly browned on one side (1 to
2 minutes). Turn and brown other,
side. Repeat until all batter is
used Cool. Makes. 12 crepes (5 to
6-inch diameter).
4'
Valentines Day Tete-A-Tete
What better way to express your sentiment's ta,the wahan of your lire than with'
A GE WASHER -.DRYER COMBINATION
'The name is your guarantee
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