HomeMy WebLinkAboutThe Huron Expositor, 1972-06-08, Page 22.de
1..11IE HVRQN EXPOSITOR, $o4fowykk, Otittopip ponz
There wasn't much food left when hungry S.D.H.S, athletes
had finished their dinner which was a feature of the Annual
Awards Night. About 160 attended the event., (Staff Photo)
adored, rejected, argued about, accused, praised, sat on, thrown
out, spitefully used, befriended, crumpled up, broke, laughed at,
cried over, blacklisted, lauded, reproved; loved chastised, blamed,
and read
Ruth Ann Dunlop and Lynn Nicholson are being encouraged by S.D.H.S, student 'council president
Tom Devereaux: lie tells them Hayfield ig just around the corner. (Staff Photo)
S.D.11.S. principal L, P. Plumsteel checks in at a check pOint manned by Pat Malone and Ray .
Menne'. (Staff Photo)
Be informed about what's going on in Seaforth,
Dublin, Staffa, Cromarty,-Brodhagen, Walton, Winthrop,
Constance Brucefield, Kippen and Hensall
SUBSCRIBE!
Phone 527-0240 s Seaforth, ,
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NAME
ADDRESS
New Renewal . •
(0 Cheque or money order enclosed 0 Please bill me
See for yourself
•, 1 1
Strawberry
time is
nearing
our cultivated garden straw-
berry is almost as French as
fashion itself. It all began in
the eighteenth century when a
French army officer brought
home some wild strawberry
plants from South America, Thig
i1.,1 strawberry was crossed with
a North American variety already
being cultivated in French gard-
ens. The result was the plump,
bri4lit, rich-tasting berry that
we enjoy today. By the mid-
iiteen hundred's, several var-
ieties of this famous offspring
a ere being grown in both Europe
And North 'America.
When buying strawberries,
look for dry, bright colored ones.,
that are free from white spots.
whitish bbrries, picked when im-
mature,. will lack flavor. If the
container is stained, it may ind-
icate the berries are soft and
over-maturi• and must be used
IIHnl.'t'r•('elisaitit'iY. strawberries do not
store well. If they cannot be used
the day of purchase, empty them
nut° a shallow tray and remove
any soft berries. Then refrig-
erate them, uncovered,. until
ready for use. At serving time,
,,ash the berries quickly under
running water and remove the
vresettir cawa
•Pbse:rries, are, without a
doubt, the queen of all berries.
with their rich color and flavor,
they reign supreme in both simple
and elaborate desserts.
Home economists suggest t‘Ivp
delicious ways of enjoying this
year's fresh strawberries.
'•Strawberries Chantilly" Is a
delightfully simple way to serve
them while the ',Strawberry Al-
mond Shortcake" bringsout their
old-fashioned goodness.
STRAWBERRIES CHANTILLY
4 cups • strawberries (about I
1/2clut)tarmicing sugar
1' cup whipping cream
2 tablespoons orange juice
1.'2 teaspoon vanilla
Few drops alinond extract
Wash and hull strawberries,
'sprinkle with icing sugar, and
01111,, stirring occasionally. Whip,
cream, beat in orange juice;
vanilla and almond extract. Fold
in chilled strawberries. 6 serv-
ings.
• STRAWBERRY ALMOND
• SHORTCAKE
C1 12.ke cup vanilla cookie crumbs
I. i ,.2(;g.
whites
finelytes chopped almonds
1 8 teaspoon salt
/4 cup sugar •
3 egg yolks
1/4 teaspoon almond extract
1/4 cup sugar
Mix cookie crumbs and al-
monds. Beat egg whites and salt
until foamy. Gradually beat in
1/4 cup sugar until soft peak's
form. Beat egg 'yolks and almond
flavoring until light. Gradually
beat in. 1/4 cup sugar. Fold ,yolk
mixture into meringue. Gradually
fold in crumb Mixture. Turn
into greased 9' inch layer cake
pan apd.bak.e, at 325 degrees F
until top gprings back when
pressed lightly (30 to 35 min-
utes). Let cool -15 minutes in
pan before turning out. •
Topping • • - •
4 cups strawberries (about 1
quart)
1 /3-cup sugar
3/4 cup whipping cream
2 tablespoons sugar
Wash and MID strawberries,
save a few • whole berries for
decorating and slice remainder.
Sprinkle with I/3 Cup sugar and
let stand until sugar is dissalved.
Spread cooled cake with straw-
berrieg,•top with whipped cream,
sweetened with remaining 2
tablespoons Sugar, and decorate
with whole berries. '0 Servings.
Vice principal" Bill Murdie, found -the going pretty tough a8
he approached Varna and decided it was easier to walk up
the hill than ride. Cathy Poland, however, is making good
time on her hike.
constructed. ;Engineer Henry
Uderstadt of Orangeville will be
asked to bring in a report.
The owners of the Schneider
Sound Equipment Ltd. of Scar-
borough were present at the
meeting for information as to lo-
cating in the township.
Building permits were issued
to: John Peckitt, RR 4,Seaforth,
for a new barn; Ray Consitt, RR
Kippen, an implement shed,
Robert Bell, Kippen, an Imple-
ment shed and Gary Finlayson,
RR 2, Kippen, a milking parlor.
Passed for payment were ed-
-ucational levies of $52,153 to the
Huron County Board of Education
and $4,750 to the Huron-Perth
County Roman Catholic Separate
School Hoard; and road accounts
totalling 512,076:99.
Council approved a request
for increased street lighting at
the new F3rucefield United
Church. Ontario Hydro' with
Reeve F,dgin Thompson will de-
cide on the location of the poles.
Council accepted the tender
Cream Filling . , (lowest of three) submitted by
4 coconut macaroons, crumbled Gordon Heard Construction of
(about 1;'3 cup) RR 2, Seaforth, for trucking and
2 tablespoons sherry delivery of granular B gravel
1,12 pint (1 1/4 cups) whipping and fill for the reconstruction of
cream, whipped Concession 10 from the Hibbert
Soften macaroons in sherry Township boundary for one and
about 20 minutes. Fold in whipped one-quarter miles. The tender
creatn. Place 2 tablespoons fill- was for $5,230.
Ing on each crepe. Roll up, fold- Council will advertise for
Ing edges underneath. Place rolls tehders f6r a half ton pick-up
on flat surface. cover and freeze. truck in Seaforth, Clinton and
Makes 12. Serve frozen.. Exeter weekly papers, with dead-
line for tenders to be submitted
to road superintendent Allan
Nicholson by July 4.
No action was taken on a re-
quest from a lawyer acting for
William Brown of Egmondville
to re-issue his license to operate
a car wrecking yard. At a prev-
ious meeting council had refused
the application for the renewal
of the license.
Strawberry Sauce
I tablesppon butter
1 10-ounce package sweetened
sliced frozen strawOrries,
thawed
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 servings,
STRAWBERRY CREAM •
'CREPES FLAMBEE
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. Com-
bine eggs ith milk and /grad-
ually beat Into dry Ingredients
until batter is smooth: Stir in
butter. Chill batter 2 hours.
Brush a S'mall heavy .frying pan
with butter. and heat until a drop
of water "sBizies". 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 heatuntil
lightly browned on one side (I to
2 minutes), Turn and brown other
side. Repeat until all hatter is
used. Cool, Makes 12 crepes (5 to
6-inch diameter). •
Tuckersmith
(Continued from. page '1)
Walkathon time
at SDHS