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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.