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Home My WebLink AboutThe Huron Expositor, 1972-04-20, Page 15'U SEAFORTH MONUMENT WORKS jih All Types of CEMETERY MEMORIALS • •OPEN DAILY T.. PRYDE & SON Inquiries a•re invited — Telephone Numbers: EXETER 235-0620 'CLINTON 482.9421 SEAFORTH: Contact Willis Dundas Or Bill Pinder 527-1382 —7, Bus. 527-1750 • CI. CHILD BY HELEN ALLEN THE HOR01'; EXPOSITOR, fs44P9filt( 1r4;-45. tong -lime: faS01.0. potatoes contribute' #.! For over four centuries pota- toes have fed both the rich and poor throughout 'the world. in Ceada, potatoes are the most important vegetable crop• grown In Canada. In 1070, 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 had 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 heritaget Fresh Canadian-grown potatoes are used in making these two delicious chowders that are meals-in-themselves. - FRIENDLY AND SPORTSMINDED Howard is 12, a handsome boy of Anglo-Saxon and Ojib- IV way Indian descent. Tall and slim, he has dark eyes, brown hair and medium complexion. He is in good health and has endless energy. Howard is a very outgoing lad who enjoyS people and makes friends readily. He is neither fearful nor bold, but.is inquisitive and aggressive. He enjoys competitive sports, joining: in _games with all-out energy and enthusiasm. He loves the outdoors, both winter and summer. When he must stay inside, he enjoys TV 'and radio and is fond of movies. Howard is in Grade four and his academic record Is not as good as his sports report: He has not had tests, but the Children's Aid Society says it is possible he may be a slow-learner. He has, leadership qualities, though at times he seems to prefer to do things on his own. This young lad needs parents who will be flexible 'about academic achievement, who will share his keen interest in sports and who will help him channel his energies con- ,structively. To inquire about adopting Howard, please write to Today's Child, Box :888, Station K, Toronto. For general adoption information, ask your Children's Aid Society, VEAL - A SPRINGTIME SPECIALTY Spring is a fine time of the year to serve veal. This delicious entree of “Stuffed Veal with Asparagus" was prepared by the home economists with Agriculture Canada, Ottawa. The veal chops, are joined together with ,a savory mushroom-asparagus stuffing. The meat is served with a rich Mushroom sauce and is garnished with asparagus. Veal is a springtime specially 1/8 teaspoon pepper 1/4 cup butter 1 cup chicken bouillon 2 .tablespoons flour Pound veal to flatten and sprinkle with salt and pepper. Trim asparagus spears•to 3-inch lengths.„ Save tips to cook as vegetable accompaniment. Cut remaining stalks in 1/2-inch pieces for stuffing. Drain mush- rooms. Save ^, liquid. Set aside' half, the mushrooms and slice remainder. To make stuffing, Saute onion and asparagus pieces in the 2 tablespoons butter,2 to 3 minutes. Mix bread crumbs, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add sauteed vegetables and mix lightly. Spread stuffing on half the chops, cover with remaining chops and fasten with skewers. STUFFED NEAL WITH ASPARAGUS 2 pounds large veal chops Salt- and Pepper 1 pound asparagus 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;CHOWD,ER 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 1 teaspoon salt 1/8 teaspoon pepper 1 bay leaf; 1/4 teaspoon oregano 3 cups diced raw potatoes 2 cups beef 'bouillon 1 14-ounce can kernel corn, andrained 0*. • cover and bake at 325 degrees 'Saute onion and celery in 1/4 cup chopped onion 1 10-ounce an whole mushrooms butter until onion is transparent. vesaAmtal:to de beef and brown. Drain meat. (about 15 minutes).. Add corn F until almost tender (about 45 2 cups soft coarse,.bread crumbs . 2 tablespoOns butter minutes). if necessary. Add tomatoes, torn- and siminer inlnutes. A. bake until tender (about 20 1/2 teaspoon salt potatoes and bouillon and sim- mer until potatoes are tender and heat. About 12 cups. Place chops on pla tter and , keep warm. Drainpan drippings. To make gravy, return 1 table- Melt the 1/4 cup butter in a shallow roasting pan and brown chops over medium heat, 5 to 6 minutes each side. Add bouillon; spoon fat to pan and stir in flour. Gradually add 1 1/2 cups coln- bined mushroom liquid and pan drippings. Stir and cook until smooth and thick. Add remain- ing mushrooms and heat. Pour sauce over veal and' garnish with cooked asparagus tips. 6 ser- vings. USE• EXPOSITOR WANT-ADS Phone 527-0240 For recipes and ideas on serving potatoes in a variety of ways, write for the '18 page booklet simply entitled "Pota- toes", availabel free from Infor- POTATO CHOWDER 1 1/2 cups sliced onion 1/2 cup diced celery 3/4 cup sliced carrot,, 1 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 1/4 teaspoon tarragon 1/4 cup chopped parsley 2 cups milk 1/2 cup grated Canadian cheddar cheese k • 'I ,* E 1 LE 00.1.101011t, Phone t27-1990 Ends Saturday Nite KEATING'S PHA MACY • M. E Hoover Phm.B By John •D. Baker Public Relations , Officer Branch -156 A MAN OF VISION Great Britain's Prime Min- . aster Edward Heath, has done more for the British economy in a few months than the Labor # Government would, or could do in a lifetime. He has attacked the 'cancerops Problems which have "been "Slowly strangling the economy of his country ever since the Labor party was in , power. These problems are labor disputes high taxes and bureau- * cratic red tape. Heath's Conservative Gov- ernment has introduced tax write-offs for firms that expand, in exchange for which all that is asked, is that they .do not give in to unreasonable demands by labor, personal income tax has been reduced also. In the past labor unions were•demanding in- creases from 15 to 20 percent for the workers, thereby caus- ing inflation. Mr. Heath is trying to restore personal' initiative 'which for years has been stifled by high taxes. He understands * that 'people are willing to work hard and expand their businesses as long as they are assured that the Government is not going to take a large share of their re- turns. Expanding indastry ts an ex- panding economy. Many countries $ have fallen into a socialistic pattern so costly that their very existence is threatened. It must be remembered that the ordinary' people built the nations of the world by their own initiative and determination, and that people are the most valuable natural resource a .country could have. Industry' needs capital to ex- pand, the ordinary working man takes pride in investing his sav- ings in the hope that some day when he retires he will have enough money to live comfort- ably for the rest of his life. Some • Governments have introduced, a capital gains tax, this has discouraged people from investing; therby cutting off a good source of revenue to indus- try, the repercussions of which, are fewer jobs, a drop in ex- ports and a general deterioration # of the economy, We need men of courage and foresight like Prime Minister Edward Heath. It is sur- prising that Mr. Heath's policies , are not too popular In Great Britain, some people think the Change too drastic. But it is my opinion thdt history will show that 4 his example will be followed by wise and imaginative Govern- ments. Mr. Heath is a veteran and knows that the pride for free- dom was dearly paid"for, and to ignore the personal freedom of the people would be criminal. This might be the force behind his drive to restore private ent- erprise and personal freedom and initiative. PAST EVENTS The Bingo last Friday, April 14th attracted seventy-one per- sons.. Prizes to the value of $318.00 were won, Last Saturday April 15th, Branch 156 hosted District C Euchre. A large crowd repre, senting all the zones in Dist- rict C attended making up twenty- four tables. Kincardine won with Clinton being "the runners-up. There will be six teams going to the Provincial finals. The Ladies Auxiliary had a busy day, having served lunch to the visit- ing Euchre players at 12:00 p.m. then went on to cater at a bang- cet for the ,Optimists Million- aire stag party in the evening. COMING EVENTS Friday, April 21st - Bingo as usual at the Legion Hall. Saturday, April 22nd - There will be a social at the Legion. Everyone welcome. Sunday, April 23rd - The District C meeting is being held in Owen Sound. This will be a good day to meet •your old.com- rades. Wives are invited, so bring your wife, your medals and your beret. I ' tgatton DivislOri, Canada culture, Qttpve., Ontarick KIA OCI. It has • information on what to look for when buying Home=made doughnuts are a treat whenever they are made. And only with home-made dough- nuts do you get• those delicious centers or '‘holeS".' The first doughnuts were simply deep-fried small cakes. Then - the custom developed of punching out the hole befoie cooking because there was a problem of the .cakes not being cooked through to the center. The “hole" was cooked separately and became ativorite as well. There are two basic types of doughnuts you can make at home. One, the cake-type, is leavened with baking powder, the ether is a yeast-leavened doughnift. Both are cooked the same, way in deep fat. • One needs to be just a little cautious when deep fat frying. You should use a fairly large heavy kettle but there is no need to buy a deep fat fryer. The kettle should be filled not more than -half-way with the fat or oil. Heat, the fat gradually to 375 degrees F on a thermometer or test the temperature with a cube of bread which should brown in about 60 seconds. Be sure the fat has reached this temperature before you add the first dough- nut. Greasy doughnuts will result if the fat is not hot enough at the start to form a crust on the out- side. If the fat is smoking, it means that the temperature is too high and the fat is starting to break down. Any doughnuts put in at this time, will be over- broWned before being cooked through. • After frying one batch; al- ways let the temperature come up again to the required heat before adding anothenione. If you try to fry too many at one. time, this causes the temperature of the fat to be considerably low- ered, and may result in the fat bubbling up too fast .and over- flowing the kettle. Any shortening or oil may be used in deep fat frying doughnuts. After use, the fat may be cooled, then strained and covered in a cool place for use another time. It is: wise not to reuse that fat 4mslizs—ttous—iwavag, /while -it does start to break down and smoke., Home economists have two basic doughnpt recipes for you to try. The cake-type doughnut may be sugared or iced before serv- ing and the yeast-type may be stuffed with jam or jelly. DOUGHNUTS - CAKE TYPE 3 tablespoons butter eriy. toaess,. best 'methods tq c9015 potatoes, if older ;ct. Ore.r.:. • servq. tile* .f994. *O. 1 cup sugar: - 1 teaspoon vanilla 2 eggs 3 cups sifted an,purpose' floes 4 teaspoons baiting powder- 1/2 teaspoon sail 1/4 teaspoon nutmeg or mace 2/3%cup milk Cream butter and sugar and add vanilla. seat in ems one at a time. Sift dry ingredients and add alternately with milk to creamed mixture. Chill dough about 30 minutes. Turn onto floured board and knead for 30 seconds. • Roll dough ,1/2-inch thick and cut 3-inch doughnuts. Fry in deep fat at 375 degreei F until browned, turning once. Makes 1 1/2 dozen. DOUGHNUTS - YEAST TYPE 1 teaspoon sugar 1/4 cup lukewarm water 1 package dry yeast 3/4 cup hot milk 3/4 cup sugar 1 teaspoon salt 2 beaten eggs 1 teaspoon vanilla 1/3 cup softened shortening 4 cups sifted all-purpose flour Dissolve 1 teaspoon sugar in water and sprinkle yeast over top. Let stand 10 minutes. Com- bine next six ingredients and cool to lukewarm.' Stir in yeast mixture. Gradually beat in 2 cups flour until dough, is smooth -1, and elastic. Add remaining flour to make soft dough. Turn onto floured board, and knead 10 min- utes. Shape into ball and place 'in greased bowl. Brush with • melted fat. Cover and let rise in • warm place (about .85 degrees F) until double in bulk (1 1/2 hours). Punch down and roll to 1/2 inch thickness. Cut 3-inch doughnuts and allow to rise until double ' in bulk (about 1 1/2' hours). Fry in deep fat at 375 degrees 'F until browned turning once. Makes about 1 1/2 dozen. SEAFORTH JEWELLERS for DIAMONDS, WATCHES JEWELLERY, FINE CHINE • GIFTS FOR EVERY OCCASION All Types of Repairs Phone 527-0276 Local newspaper advertise- ments may be offering spring veal as a menu idea this month. For years, dishes with veal have been Considered culinary specialties by chefs around the world. But there is no need to eat. veal- only in a restaurant. You, too, can do superb things with veal_ chops or roasts at home. Most spring veal available now is light in weight - chops are small and roasts are 4 to 6 pounds in weight. The meat is very lean looking and some veal cuts may not have a fat covering at all. Because of this, the meat should not be cooked quickly over high heat 'or it _will? become dry and tough. 4- Home economists recommend a long, slow cooking for veal roasts and chops. In fact, the delicate flavor of veal is doubly enhanced by cooking the meat in a well-seasoned sauce.- A roast should be cooked in a 325 degree F oven while chops should be, baked or braised in sauce. If there is no fat-covering on the roast, ask your butcher for a piece of suet to ,lay over the roast during roasting or use a, .few pieces of bacon • for cover- ing. Remove the fat during the last hour of roasting to allow the meat to brown. Veal shoulder chops ,are larger than loin and rib chqps and may be less tender: When the chops are put together with a savory stuffing and served with a sauce they are delicious. The home economists 'highly recom- mend their . receipt of ''Stuffed -Neal with Asparagus". Two large shoulder chops or six loin or rib chops can be used. Seaforth READY MIXED FOR ALL PURPOSES The hole can- be best, part of the doughnut Huron Concrete Supply Limited NOW OPEN Attention' Farmers: BUILDING on the 'FARM? We Make The Job Easier . Barnyard Pavement . Barn Foundation . Flooring for Barns' . Silo 'Foundations A cubic yardl'ef concrete is 27 cubic feet. Be sure you get this amount. Call us for free. estimate. We will be pleased to tell you how many cubic yards your jab will require. Call us for all your ready mix requirements in Seaforth and District HURON CONCRETE SUPPLY LIMITED Seaforth 527-1206 Gocierkh 524-7361