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The Huron Expositor, 1972-11-09, Page 6gti EXPOSITOR, SEAFORTH., ONT., NOV. 47. 1972 E., opticilx0 NEW ISSUE UARDIAN ENTERPRISE SCALLOPED POTATO PIE LIST PRICE $449.95 SALE $369.95 MEN'S ALL WOOL DRESS SLACKS REG '24 95CFTIRCE $16.97 MEN'S SIZE 36 TO 55" HYDRO PARKAS $112.97 AND $ 1 9 9 THE MERCURY CHALLENGE: Cold-Start Test. tidi y. a is .6" taa M s instantly 13 out of 14 days. For 111 winter days, we cold-tested our. Mercury Hurricane for instant starting. We put it in-the bitter Wisconsip cold , in'temperatures down to 21 below ...and we tried to start it each morning. We wanted to see just hodependable that Mercury starting . system' really was. Thirteen of those 14 5ddys, our Hurricane fired an the first pull. We tested other sleds too, but•none of them could match Merc.,In fact, none Of them even came dose. Mercury believes dependable starting' is important. That's why we give you hot Thunderbolt ignition on both Hurricanes for fast, sure starts—even In the most severe cold. Compare all the 73 Mercs ... Hurricane Mark II... Hurricane Mark I I. , .440 MAX . for total toughness and total performance. See your Mercury dealer today. -1.e.:1'.r.eaf/17rvit For your nearest Mercury . dealer, seerfhe Yellow Pages under "Snowmobiles," Mercury Marine/ Division of Bruniwick Corporation; lid., Mississauga, Ontario Mercury. The sleds that challenge all corners. Alb Attu. n. • Family [ON1 MT 4 Shortcut to homemade rolls Sliced or mashed potatoes take on new elegance when enclosed, in a golden crust of pastry. ' Home economists, feel 'a slice of this hot potato pie is an appetizing accompaniment to pot roast or meat loaf. Potato potpourri The popular potato has a long history. Its existence was first recorded In Spain in the mid sixteenth century- and its name LTD. MAKE YOUR CHRISTMAS COLOURFUL WITH, FLEETWOOD'S SPECIAL EFRE Y K GALone! SAV/NGS In These Days Of Spiralling Costs, We At Gingerich's Are Determined To Offer You Some Of 'The Most Genuine Values You've Ever •Seen Compact, Personal Portable, 16C42 in a lovely Walnut finish cabinet with hide-away carrying handle. 20 1/2" ,wide, 15 3/4" high, 16 1/2" deep. Quality Built-In Features - Color Chassis with complement of 23 tubes and 14 Solid State devidet * 20, 000 volts of picture power * Rare-earth „ phosphor 16- inch color picture tube with 117 sq. in. viewing screen .* reception Slide-rule Indicator window for pinpoint selection of UHF channels *.Window Indicator for Color Control and Tint 19" Portable B & W TV. Plastic cabinet in Brown with` Harvest Gold wrap. 19't' rectangular picture tube. Permatune pre- ssepot aVkHerF, fine tuning. Frontemounted L PRICE $189.95 SALE $.1 IST 59 .95 price on 'many' other models 527-0290 SEAPORTH ..... THUBASE FACTORY -OUT T. STOREs Old Air `force taii--Clinton; Ont. A TVA FACTORY OMIT STORY PIA SECONDS AND DISCONTIMUND MIS ROM MANY CANADIAN MANUFACIIIISS. OUR SE4ICTION VAIL INCLUDE ILINT SARIS. DIMS MIL Dan PARIS,' CASUAL PAWS. SOS. LEATHER GOODS, FOOTWMUL SPORISVIIMR, wenn. em. FOR ALL maw OF TIM MAX.?. MANY FIRST QUALITY LINES WILL ALSO II OFFERED AV DISCOUNT PRICES TO PROVIDE GREATER SHOPPING VARIETY. WE NOW OFFER BUDGET TERMS ON CARPET AND SEWING MACHINES---NO DOWN PAYMENT NEW FALL HOURS: MON. toFRI-1 P.M. to,9 P.M. SAT. 9 A.M. to 6 P.M. SEE THE MERCURY AT SEAFORTI1 SPORTS & MARINE 527•4775 — • SEAFORTF1 "What hYln I ne axe sung, what praises said, For home-made - miraclesaef brearil" From the busy housewife to the industrious executive, the phrase. "home-made bread" brings back nostalgic memories .of by-gone days when all bread was made at home. The tantal- izing aroma of baking bread filled the air and a pat of butter simply disappeared on a thick slice of warm bread or in a soft hot roll. Home economists, realizing the time involved in making home-made bread, have tested some short cuts to preparing rolls. "Brown and Serve Roils," that are sold in the food store, can easily be made at home. "Refrigerator Rolls" can be pre- pared one day, the dough stored in the refrigerator for a few days and then baked when need- ed. BROWN AND SERVE ROLLS prepare White Bread from your favorite recipe to comple- tion of -first rising. Shape rolls as desired and place individual rolls on baking sheets or- muffin tins. Bake 30 minuteseat 275 degrees F. Allow to cool then wrap for freezing. Feeeze. To serve rolls, allow to thaw in wrapping th bake 8 to 10 min- utes degrees F. Rolls may toned 2 weeks in freezer at 0 es F. REFRIGERATOR ROLLS 2 teaspoons sugar 1/2 cup lukewarm 'water 2 packages dry yeast cup hot milk 1/2 cup sugar g tessizpons salt 1/3 cup melted shortening 2 beaten eggs 5 1/2 to 6 cups sifted all-pur- pose flour Dissolve sugar in warm water and sprinkle yeast over top. Let stand 10 minutes. Combine next four ingredients and cool toluke- warm. Stir in yeast mixture. Blend in eggs. Gradually beat in 3 cups flour until dough is smooth and elastic. Work in enough remaining flour to make soft' dough. Turn onto floured board and knead 10 minutes. Shape in ball and place in greased bowl. Brush with melted fat.. TO SERVE NOW - Cover and let rise in warm place until double in bulk ( 1 1/2 hours ). Punch down, cover and let rest 10 minutes. Shape into rolls and place on greased baking pans. Brush with melted fat. Cover and let rise until double in bulk ( about 1 1/2 hours ). Bake 10 to 15 minutes at 400 degrees F. Makes 2 dozen. TO REFRIGERATE DOUGH - Cover dough with moisture- vapor-proof wrap and re- frigerate. To bake, cut off des- ired • amount, cover and allow dough to warm to room tempera- ture. Round up remaining dough, cover and refrigerate. Shape dough into rolls and allow to rise and bake as above. Dough may be stored 4 days in refriger- ator at 40 degrees F. buting factors. . "Fully-cooked" hams maybe served unheated. Full flavor is developed, however, by heating the ham in a slow oven. to 140 degrees F. Beef steaks should be season- ed after browning for a very good reason. Salt, a common seasoning agent, draws meat juices to the surface which re- tards the initial ,browning that maximizes the wonderful flavor of beef. An easy rule is to sea- son each side of the steak after it has been browned. was derived from the Spanish word "patata". As the potato became popular across Europe, it was 'known. as "potatis" in Scandinavia, "potet" in Sweden, "potetes" in Denmark, and "pa- tate" in France. The natives of Southaamerica, who are believed to haye ,grown the first potatoes, kneW them 'as "papas", the Peru- vian name for tuber. The term "spud" comes from Scotland and refers to the type of spade used for digging these tubers. "Spud- dy" developed as a slang ex- pression for someone whd sells damaged potatoes. Potatoes were introduced to Canada around 1750 from the British colonies in the eastern United States, and have been a mainstay of our diet ever since. a Potatoes contribute much to our daily. lood intake. Because they are a good source of en- ergy and vitamin C, Canada's Food Glade recommends one ser- ving of potatoes every day. Although it is cheaper to buy potatoes in large quantities, make sure you have adequate storage room. Potatoes should be stored in a cool, dark, well- ventilate place; at about 45 to 50 degrees F. If the tempera-, hire is too high, the potatoes will sprout and shrivel; on the otherhand, if it is too cold, they will develop a sweet•flavor. Al- ways keep potatoes away from the light, otherwise they will turn green and bitter. If stored pro- perly, potatoes will keep four to nine months depending on var- iety. Although humble in origin and 'plain in looks, potatoes can eas- ily be transformed into the per- fect accompaniment for a variety of meals. They can be baked, o Pa' To. -rrov° oc BUG 5PY 5 RI OE DF F 6/11111/ELy mashed, fried or scalloped, used in a salad or in soup. For a complete change, they ca n be served in pienpust to accompany sliced meat or stew. The home economists, Agriculture Canada have tested two different potato pies in their Ottawa kitchens. The Scalloped Potatoe Pie uses sliced raw potatoes while mashed cooked potatoes are used in Mashed Potato Pte. SCALLOPED POTATO PIE Pastry for 2 crust 9-inch pie 6 medium sliced, peeled potatoes 1 cup chopped onion 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 tablespoons chopped fresh par- sley or '2 teaspoons dried parsley 1/4 teaspoon dried basil 3 tablespoons butter 1 egg yolk 1 tablespoon cold water 1/2 cup light cream „ Line pie plate with half the pastry. Combine potatoes, onion and 'seasonings and place in shell. Dot with butter and cover with pastry. Seal edges and cut large steam vents. Brush , top with combined egg yolk and water. If necessary, protect crust edges with stripe, of aluminum foil. Bake 30 minutes at 400 degrees turn heat control to 350 degrees •, and continue baking 30 minutes. Remove pie from oven and pour cream slowly through vents in top crust. Bake 5 minutes long- er. Serve hot. May be served with ham, corned beef or meat loaf. 6 servings. . • MASHED POTATO PIE ' Pastry for 2 crust 9-inch pie 3 cups warm mashed,• cooked potatoes 1/3 cup butter 2 beat eggs 1/2 teaspoon salt 1/8 teaspoon pepper ,1/2 cup finely chopped onion `I/4 teaspoon paprika 2 tablespoons milk Line 'pie plate with half the pastry. Combine remaining in- gredients. 'Spread in pie shell and cover with pastry. Seal edges and cut steam vents. Bake 30 minutes at 425 degiees F. may be served with pot roast , or stew. 6 garyings. • eanctdian lamb onv the m nu with autumn, comes the time for changing scenery, falling leaves, frosty nights and fresh Canadian lamb. From September to December, Canadian lamb is most plentiful and reasonably priced. The wordS "Spring Lamb" refer to meat from ,any lamb* 3 to 5 months of age, but lamb can be meat from animals up to 14 months; mutton is meat from animals over 14 months of age. The color of the lean meat in lamb varies from light to- dark pink and in mutton from light to dark red. Ontario, Al- e berta, Saskatchewan and Quebec are the main lamb-producing areas in Canada. •3 - Lamb carcasses that have been 'inspected by federal goy: eminent veterinarians, carry a round, purple inspection stamp bearing the words "Canada Ap- proved" or Canada". Lamb is not generally sold to consumers by grade exeept in the province of Saskatchewan, where it is stamped with the grades Canada Choice, Canada Good, Canada Commercial or Canada Utility. Roast leg of lamb is one of el the most popular meals with Canadian lamb. However, the home economists, Agriculture Canada, Ottawa suggest saving scnne leftover roast lamb to use in this delicious Barbadian Curry. It is both- easy to pre- pare and delicious to serve. ID BARBADIAN LAMB CURRY 1 cup sliced onion 1 cup sliced celery 3/4 cup chopped green pepper 1/4 cup butter 3 cups diced cooked lamb Dash chili pepper 1 teaspoon salt 1 tablespoon curry powder 2 teaspoons sugar 1 28-ounce can tomatoes • pepper in butter until onion is Saute onion, celery andl'green 4, transparent. Add remaining in- gredients. Simmer uncovered about 45 minutes. Serve with hot rice. May be served with chut- ney and chopped nuts. 6 servings. ITEM: The romance and elegange of chafing dish cookery I nbw combined with convena ience, safety, and automatic heat control in a new electric appli- ance. It's a combination chafing dish and buffet skillet with an automatic heat-controlled temp- erature range of 150 to 425 de- grees F. ITEM: With .modern pack- aging, Americans today are oroa sN ducing nearly twice as much trash as they did 50 years ago. ITEM: Don't throw it out! To clean "children's stuffed an- imals that -can no longer be washed, .cover them wit h a thick layer of starch. After it is thoroughly dry, remove the ES starch with, a very stiff brush. Dirt "and ,grease, will come off with it. ITEM: If a' bread wrapper •or plastic bag gets too near a hot toaster or percolator and leaves a smudge of plastic goo on 'the applicance, moisten a facial tissue, with nail palish remover and rub gently to re- move. ITEM: if Ash trays, vases, or any bric-a-bracs leaves scratches on table tops, put cern pads on the bottom corners. Apple shorts An interesting new growth oriented fund under same in. vestment management as Guardian Growth Fund. .-. Over 900% Increase in 12 years — INITIAL OFFERING, PRICE UNTIL NOVEMBER 30th. 1972 $1.10 per shore For Information on Ail Mutual Funds CALL 527-1522 or WRITE: Fred (Ted) Savauge NAME . 77 John St. ADDRESS Seaforth, Ont. PH. # Because more people are eat- ing out more often, an increasing share of farm products is reach- ing consumers through the food service industry (hotel, restau- rant, institutional trade) rather than via supermarkets. This is one of the main reasons, for the rapid increase in per capita -meat consumption. Changes in the American life style account for the rapid growth. of the food service industry. More leisure and recreation time, increasing personal income and greater sep- aration of the place of employ- ment and residence are contri- Thought for food Mediterranean Credenza.Console, Model 183217. In selected hardwoods and veneers. Finished in Scandinavian Walnut. W; 42", H. 2.5", D- 17 3/8". Features- *Ultra -60 Solid State Stero Amplifier * EM/AM/Stereo-FM Solid State Tuner * Separate bass and treble tone controls *Stereo balance control *Garrard 2025 automatic record chang- er * Turnover cartridge with diamond ' needle * Ster'eb headphone jack 'al'ape input and output jacks Extension speaker jacks ° Four speakers; Two 9" bass woofers and two 3 1/2" tweeters LIST PRICE $299.95 $269.95 25" COLOUR TELEVISION * TOTAL COLOR-LOOK *VHF and 82 CHANNEL VHE ..$579 00 LIST $699. 9 PRICE 5 SALE Drop by and see our special sale GINGERICH'S ZURICH 236-43'51 * * * * * * ** ** * ** *** * ** POOLS!. POOLS! We ore looking for an aggressive businessman to be our dealer in this area for Canada's top line of in- ground swimming pools. Con be run along with present business. A Representative will be imyour area the week of NOVEMBER 20th, 1972. for further information call collect: 1.416-522-6854 ACORN POOLS • 325- Bay, St. N,, Hamilton Ontario Division of ACORN' LUMBER COMPANY In Business Over 50 Years An Expositor Classified will pay you dividends. Have you **,* -4( 4( 4( 44 41. 44 4 4 tried one? Dial 527-0240. Most fresh apples are sold by grade; grading is required if apples are shipped from pro- vince to province or from an- other country. Canada Extra Fancy and Canada Fancy' grade apples are the top quality sold in the stores. They are well colored and shaPed ' and have minimal skin defects., "Cee" grade apples may not have as good coloring as the other grades and "may have more defects. However they are not Windfalls; they have been' • handpicked and • are economical for use in cook- ing. Apple Arithmetic 1 bushel apples weighs about 45 pounds 1 handl-pack box holds about 20 pounds apples 6 qUart basket holds about 7 pounds apples 4 quart basket ,holds about 5 pounds apples 1 pound equals about 3 medium apples. Apples are a "low-calorie" snack. A medium apple contains ohly 70 calories as compared to 188 calories /or a milk chocolate bar and 115 calories for a small bag of plain potato chips. Small quantities of apples should be stored in a perforated plastic bag in the 'refrigerator. Large quantities should be kept bi a cool room and the box or 'basket covered with perforated plastic.