HomeMy WebLinkAboutThe Huron Expositor, 1972-02-17, Page 9:$14•ORii:fit ONT., vets...11, 1172-4. Irwg.mig00: mceosnto.;
•
t
. Legion Auxiliary presicint Mrs. Peg. Coombs presents the trophy won 'by Jayne Baker (left)
while Joseph Jansen receives his trophy from LegionPast president Wm. Dalrymple. (Staff Photo).
Grey. Reeve 5 Term ,
Clifford Rowland Pass es -
RESOLVE TO SAVE MONEY
WITH OUR
LAUNDRY
MORE
MACHINES
TO
SERVE
YOU!
7-30-lb. Clothes Dryer
10-35c Washing Machines
6-25c Washing Machines
1—Extractor
1 — Big Boy' Washer for
drapes, rugs and large
loads.
Soap and Javex available
for your convience.
"iffrwmfm-
SEAFORTH SPEED WASH.
COIN LAUNDRAMAt
MAitiCET ST. SEAFORTH
fii•finfififfolef f..f.• Alf
•
BOX'S
FE Bitupualr
PRICES 1
REDUCED
to
On Livingroom, Bedroom and Diningroom Furniture,
ash well as Chairs, Cedar Chests etc.
•
KAUFMAN 7-pc. Dining
Reg-ular $819.00
KROEHLER 2-pc. Living
Regular $439.00
Room Suite
SALE .636
PRICE
Room Suite
SALE $349
PRICE -
BOX.ifURNITURE
52 0680 SEAFORTH
Whiting Auctioneering
and Appraisal Servile
Profit by Experience
We give complete sale service
Book your sale early to avoid
conflicting dates
Free service for charitable organizations
NORM vvH 9, LICENSED AUCTICINEE,IC •%•r'qus,Z,:•.:•-
Phor4 collect,235.1904 ExAter
%AO . •
Suggest Wise Shopping
'To Gain Meat Values
COLD DAY
, There's no better way on a cold day to become warmed through and through than to eat a piping
hot; hearty soup. This potato-tomato chowder made by home eNnornists, is made with minced
beef and canned corn as well as potatoes and canned tomatoes. If certainly Is a meal in itself.
HEARTY POTATO CHOWDER FOR A
• A '
POTATO CHOWDER
1 1/2 cups sliced onion
1/2 cup diced, celery
3/4 cup sliced carrot l•
I clove garlic, crushed'
• 3 tablespoons melted butter
4 cups diced raw potatoes
2 cups chicken bouillon
1 1 /2 teaspoons salt
1/4 teaspoon pepper
1/9 teaspoon tarragon
• 1/9 cup chopped parsley
2 cups milk
1/2 cup grated Canadian
cheddar cheese
Saute onion, celery, carrot
and garlic in butter until onion
is transparent. Stir in potatoes,
bouillon and seasonings. Cover
• and simmer until potatoes are
• tender (about 15 minutes). Add
• milk and heat without boiling.
Sprinkle each serving with
cheese. About 10 cups.
TOMATO POTATO CHOWDER
1 cup chopped onion
1 cup diced celery •
2 tablespoons melted butter
1 pound minced beef
1 28-ounce can tomatoes
2 cups tomato juice
I teaspoon salt
A 1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon oregano
3 cup's diced raw potatoes
2 cups beef bouillon
1 14-ounce can kernel corn,
undrained
'0. Saute onion. and celery in
butter until onion is transparent.
Add beef and brown. Drain meat
it necessary. Add tomatoes, tom-
ato juice and seasonings. Cover
and simmer 30 minutes. Add
potatoes and bouillon and sim-
mer until potatoes are tender
1 (about 15 minutes). Add corn
and heat. About 12 cups.
For recipes and ideas on
serving potatoes in a variety
of ways, write for, the 18 page
booklet simply entitled ,epota-
foes", availabel free from Infor-
• mation Division, Canada Agri-
culture, Ottawa, Ontario
KJ:A OC7. It has information on
what to look for when buying
potatoes, how to store them prop-
erly and the best methods 'to
• cook potatoes. In order to pre-
. serve their food value..
Every week more and more
people discover what mighty jobs
are accomplished by low cost
Expositor Want Ads. Dial 527-
* 4240. '
You often hear that frost gets
through a concrete wall easily.
Where does frost really come
from'?
First of all, it does not come
from outside, as many people be-
Retie. In winter, the outside air
Is very dry, If you can imagine
one pound of pure air. at zero de-
grees, the maximum amount of
water in that arm,kunt of air can
be on1L,, eight ten-thousandths of
,a pound. That is dry.
on the other hand. take a look
inside the barn. Each cow in
there actually breathes out one
pound of water vapor per hour.
Tins vapor is seen as steam.
Each cow releases 24 pounds of
water into the' stable air in one
day. That is almost 2 1/2 gal-
lons per day per cow. That is
wet.
If the barn floor is damp.
more water evaporates into the
air., If nothing is done about It,
the stable air will be holding all
the ',cater vapor it can possiblti
hold.
An important property of air
is that it will hold more water as
the temperature goes up. Take
air at 48 degrees F. It can now
hold almost 10 ..times, as much
water as it could at 0 degrees F.
This is how frost. magically
appears on windows and walls.
The 'Navin moist air in the barn
cceies close to a very cold sur-
face s This thin layer of air next
to the surface, becomes cooler.
The cooler air can no longer hold
a Muck moisture as it did before tt, so some of the water drops gut.
or the air as oondensation on 016
wall or ceiling. Ittite surface is
cold enough, tine; condensation
freezes to give us the familiar
frost of winter , nights.
CRO MARTY
'7-4A-T. my 4ovii ce ,
• •5-7-Ay
7-4/A, /CC.
Clifford Rowland, R.R. 3,
Brussels, a former-reeve of
Grey Township' died Monday in
Li,stowel Hospital,. He was '73
and had been in failing TWalth.
Horn in Alma he lived- f6r
a number of years in. St.Cath-
arines befare' moving to Grey
Township where he farmed.
A veteran of the First war,
he served overseas.
Active in the'community,,,
Rowland served in Grey Council
nrd in 1952 was elected reeve, a
position he held for five years.
He is survived by 'his widow,'
the former Marion L. McNeil
and by a daughter Margaret,
. A winner listens; a loser just
waits his to rn to talk. A winner
feels responsible for more than
his job; a loser says:' onl,
work here."
.r.
Mrs. Fred Fester of Goderich
and by a son, Clifford A. Row-
land of Midland. He is also
survived by eight grandchildren
and by'three sisters, Susan,Mrs.
C. Bray, of St. Catharines, Roxie
Mrs. Melvin Jacklin, ,Brussels
and Blanche,Mrs.CliffordHoegy,
Walton and by brdthersGeorgeOf.
Mt. Bridges and Ralph of Brus-
sels.
Funeral' services were held
from the•Pdables Funeral Home,
Atwood on Wednesday with in-
terment following in Mount
Pleasant Cemetery, Ethel.
if
I
-r‘
'4
PRODUCT
OF NISSAN
'
110
Hearty Clam Chclyvde-rs Proyide
Special Cold We6ther Feature
Meat usually takes the larg-
est share'of the food dollar each
week, so you should shop wisely
when selecting it. •
Be *are of any weekly spec-
ials on meat. Don't compare
meat cuts just by their price
per pound, also take into account
the number of servings they will
provide. For example, ground
beef and beef short ribs may
Cost the same per pound, but
ground beef will give you almost
twice as many servings per pound
as short- ribs. As a guide to the
number of servings you can get
,from a pound of meat, 'use the
following chart provided by Can-
ada Department of. Agriculture;
Ntimber of
Servings per
Pound
Roasts - boneless 3 to 4
• - bone-in . 2' to 3
Steaks and chops 2 to 3
Stew meat - boneless 3"
- bone-in 2
Minced raeai 3 to 4
Cold cuts • ' 5
Liver, kidney 3 to 4
and heart •
1 to 1 1/2 Chicken and
turkey`,
1 Duck •
Fish - whale 1
—.pan-dressed 2
• -steaks „ 2 to 3 .
- fillets 3
Know the names of the meat
cuts you buy. Minced beef or
hamburger, according to. Food
and Drug Regulations, must con-
tain not more than 30 percent
fat, and If it is labeled ''lean"
it must contain not more than
15 percent fat. You will get
less Waste with the, lean ham-
burger. Round steak, cube and
minute steaks are all moder-
ately tender cuts of beef but,
by some cooking methods, are
less tender than the higher priced
T-bone, sirloin and wing steaks.'
Beef is sold to the consumer
by grade while pork grades are
not evident at the retail level:
Canada 'Clidice (red 'brand) and
Canada. Good (blue brand) beef
are very similar in quality, the
latter usually having less fat and
a lower proportion of meat to
bone. Canada Standard and
Canada Commercial graded beef
is equally as nutritious as the
two top grades, but the meat may
be less tender.
,The price of meat is no indi-
cation of its food value - less
expensive cuts are just as nour-'
ishing as those that cost more.
Meat prices may vary greatly
throughout the year, mainly be-
cause of supply and' seasonal
demands. Prices of steaks and
hamburger may be higher than
usual in the barbeCuing season
because of increased consumer
demand or they may be lower.
if 'stores' are featuring these
cuts in special sales to attract
'customers.
An informative leaflet entit-
led "Beef Cuts" supplies you
with the much needed informa-
tion "On what certain 'cuts of
beef are called and look like.
Italso tells about grading and
meat 'inspection.. The leaflet Is
available free from Information
Division, Canada Departtnent of
Agriculture, Ottawa, . Ontario '
K1A
Smile s •
Overheard at wedding recep-
tion "They'll make a perfect pair,
She's a hypochondriac and he's a
;AIL'
.100. :17
S
Problems -
With Frosi?
For Over four centuries pota-
vk toes have fed both the rich and
poor throughout the world. In
Canada, potatoes are the most
important vegetable crop grown
in Canada. In 1970, total Canad-
ian farm production was valued
at a little over 116 million dol-
lars.
As early .settlers, Canadians
used , potatoes for many things -
yeast for bread, starch for the
family laundry, corks for bottles.
As a food, the potato lead no
peer. Nowadays potatoes are
used mostly as an accompany-
ing vegetable at dinner. But there
was a time when hearty soups or
stews made with potatoes were
a frequent, and popular meal.
Home economists would like
to encourage you to try some of
the foods from our heritage.
Fresh Canadian-grown potatoes
are used in -making these two
delicious chowders that are
meals-in-themselves.
Correspondent
Mrs. Ken McKellar
• Members of the family of
Mr. and Mrs. Otto walker Bath-
- ,'Bred —at the home of their par-
ents on Sunday to celebrate birth-
days of their daughter, Mrs. Hugh
Currie, DorcheSter and grand-
datighter Debbie Holley, Win-
Jhrop.
Mr. and M.rs. Norman Jeff-
erson and family, Munro visited
on Sunday with Mrs. John Heff-
erson. •
Mr. and Mrs. Wesley Russell
and Mrs. Grace Scott visited
during the weekend with Mr.
and Mrs.' Frank Cadick and fam-
ily in Chatham.
,, I • No need to bundle up.
Datsun's 3-speed
heater/defroster will
keep you warm
as toast all the w
to the chairlift.
4..
r ........ .... ...•,
• ....Q*Kcir*::4,
Tinted glass reduces
glare and there's a
heated-rear window
for better visibility.
• • `,..c,tata0
The 'only thing that's
gone right this winter
is•my Da4sun.
ate ,. , I don't ‘care if the„bask
4 `•-"Is rciei'l ty. and corniefiabla
Next time We go up
the mountain I want to
sit up front with Hans,
DATSUN
is all you really need
Excellent road handling
in the worst
winter conditions.
DI\TSUN 1600 SEDAN from $2415' tile more-ror-your-rnone car y
At Datsun we build solid, reliable.
automobiles that meet every
Canadian safety and pollution
control requrrement. But,
because it's still nice to drive
something you can love 8 little
too, we Make a choice of,Datsun
models sedans', a fastback,
a wagon, a pickup and even a GT
sports car. Datsun is all the car (and
all the cars) you really need.
•
retail ; h ii \. a.. ,,,, Mor!roal wa,chu,.%es Local Irewht. licence, prov.hotil tfiX., nolickaiwy, cam
GERALD'S DATSUN
21? c;oilerit.h St. W. - Formerly, Miller's Garage - Phone 527-1010 - Si::'A FOR-TB
There are more than 1100 Datsun dealer's across Canada and the U.S.A.