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The Huron Expositor, 1973-03-22, Page 11Thank You HURON! My sincere thanks to the electors of Huron fbr the over- whelming support at the polls on Mar. 15th. My appreciation also to all those who worked so hard on my behalf in the election cam- paign. t,„ I will certainly endeavour lo represent ALL the people of Huron to the very best of my ability. JACK RIDDELL AT THE WHITE CARNATION, HOLMESVILLE APRIL 4 TIME 3 TO 9 P.M. 41111-: SPECIAL GUESTS from ONT, DIVISION OF THE CANCER SOCIETY Seaforth what's tor lesser;? Firm, juicy pears, canned at the peak of the growing season, make a delicious dessert now. Food Specialists at the Ontario Food Celine% Ministry of Agriculture and Food suggest you add a few tins of pears to your next shop- ping list. As a rule, both Bartlett pears and dessert pears are a- vailable - oh the store shelf, Bartldtt pears are usually con- fW p the superior product be- cause of their fine texture and delicate flavor. Dessert pears may be any type of pear suitable for canning Such as Flemish Beauty or Kie- ffer. They are generally more coarsely textured and firmer than Bartletts, and might have a "pebbly" texture. Pick a ca pears "DIP" IN An offer too good to refuse - when your guests see fresh, juicy apples cut into bite-size wedges served with_ a variety of dips. Quick and easy, this novel idea is perfect for late evening snacks or as an appetizer course. Come for a Dip' CREAM CHEESE DIP 8 ounces cream cheese, itc.stfti THIS WEEK'S LETTER: I am a Junior in high school. During my sophomore year I dated a cer- tain boy quite a lot. Then last summer I met a "Romeo," the type that can sweep you off your feet. We hit it off and he became a large part of my life. Then about a month ago he started IF YOU LIVE IN THESE COMMUNITIES YOU CAN CALL IN YOUR HURON EXPOSITOR CLASSIFIED AD TOLL FREE! Egmondville Harpurhey Harlock Hensall Kinburn Kippen Leadbury Manley St. Columban Staffa Walton Winthrop Zion DIRECT TODAY EUROPE'S BUSIEST HIGHWAY RESTAURANT . . . It's the PLM Montelimar, which bridges France's most traveled superhighway, No. A6, leading from Paris to the Mediterranean. PLM, once a Rothschild railroad company called "Paris- Lyon-Mediterrabee," continues to follow its former route to the Riviera sun, with hotels, motels and restaurants along the way. Breakfast-- bacon lean or fat? Consumers often ask "Why is breakfast bacon not leaner'?" "Why don't processors trim off more of the fat?" The reason is very simple, say food spec- ialists at the Ontario Food Coun- cil, Ministry of Agriculture and Food. Side bacon, for better or for worse, is always going to be one of the fatter pork cuts. A is the combination of lean and fat that-gives—Side bacon such Unique flavor and taste appeal. While the fat on most pork cuts can be readily trimmed off, producing a product that's rea- sonably lean; with side bacon there is no possible way of trim- ming or removing the fat. The streaks of lean and fat are inter- woven in such a way that any trimming is virtually impossible. As it goes through the prod- uction line, bacon is sorted for a good proportion and dis- tribution of the lean. Many pack- ers have 2 or 3 brand names. They use one particular brand for all their first selection bacon, another one for their second sel- ection, and so on. Beechwood Brucefield Chiselhurst - Clinton Constance Cromarty Dublin CALL softened 1/4 cup light cream 3 tbsp. salad dressing 2 teaspoons lemon juice Dash salt Beat cheese until fluffy. Gra- dually beat in remaining ingre- dients. Makes about 1 1/4 cups. HONEY ORANGE DIP 1/4 cup mayonnaise 2 teaspoons honey 2 teaspoons orange juice 1/2 teaspoon grated orange rind 2 tablespoons finely chopped walnuts • 1/2 cup whipping cream whipped Combine all ingredients ex- cept cream. Fold in cream. Chill. Makes about 1 3/4 cups. dating another girl quite steadily and they seem to be going every- where together. It hurts me a lot to see them together. My problem now is when I go out it seems as if no one measures up to him, not even the guy I went with when I was a sophomore. "Romeo" feels bad because he hurt me and we both feel uncomfortable around each other. Should I just act as I have been and hide all the hurt, or should I try to talk to him about it and ask him why he dropped me? Or should I drop the whole thing and let it keep, wearing at both of us until he is graduated and I no longer have to see him? OUR REPLY: It's over between you and "Romeo." The best advice we can give you is to move on from this point to - ward those brighter horizons. You said, "No one measures up to him," but how can they when you place him on such a high pedestal, because he did drop you. As for the guy you went with as a sophomore, he prqbably does a't measure up because your in- terests have changed and not because "Romeo" was so great. Take hold of yourself and start anew, as of this moment. March food suppises, In both atii4'n and Western Qanada, irilc supplies should continue to average below ,yeah earlier levelS. Beef: A moderate increase In supply over year earlier levels can be expected in both Eastern and Western Canada. Fruit: Supplies pi apples and pears are expected to be available 'in all areas. However, supplies in general, will be trending to light. In some areas, locally produced fruit will be short to unavailable. Vegetables: Potato supplies although available in all areas, will trend to be lighter by the end of the period. Supplies of cabbage and root crops will be adequate but also tightening to- ward the end of the period. Sup- plies of mushrooms will be ade- quate. Eggs: Eggs will be plentiful. Egg products should be ample. Poultrm All poultry should be plentiful, especially for broi- ler and roaster chickens. Local supplies of heavy hen and torn turkeys may be adequate only. Editor's Quote Book "It?, an here not to get all ;,, «111 out of life for our- s/ h but to try to make the lit,, of othcts happier." -•--William Osier Probably not a week goes by without eggs being included on our shopping list. Somehow, it seems that many of us do not buy eggs with the same care and attention as we do meat and vegetables. In order to take full advantage of this economical pro- tein food; it is essential to know certain facts. Eggs are sold by grade in all retail stores. The grade label assures the consumer of good appearance and quality eggs which are sized according to weight. The grades are: Canada Grade A 1, Canada Grade B, and Canada Grade C. Canada Grades Al and A, most commonly available at the supermarket, have a clean, sound shell, a round and compact yolk, and a thick white. Many people are not aware that eggs are graded by weight. An Extra Large egg graded Al or A must weigh at least 2 1/4 ounces, or a minimum of 27 oun- ces per dozen. Large eggs must weigh at least 1 3/4 ounces each or a minimum of 21 ounces per dozen. Small eggs weigh at least 1 1/2 ounces but less than 1 3/4 ounces of a minimum of It ounces per dozen. The Peewee size eggs weigh less than 1 1 /2 ounces each. The egg is a very economical food product, the only waste being the shell. Let's examine the ac- tual cost of a two-egg serving which can replace a small serving of meat. All figures are based on the price of a dozen Grade A, Large •size eggs of a minimum weight of 24 ounces (1 1/2 pounds). For example: at 60 cents a dozen, these eggs cost 40 cents a pound, or 10 cents per two-egg serving; at 65 cents a dozen, the price per pound is 43 cents, about 11 cents per serving; and at 70 cents, a pound costs 47 cents, or 11.5 cents per serving. Moreover, eggs are one of our best sources of pro- tein, an important source of vi- tamins A and D, certain B vi- tamins, and iron. They are com- paratively low in calories - Grade A Large egg 'contains appro- Smiles • • a, Complained the wife: "You love football more than you love me." "Maybe so," replied her hus- band. "But I love you more than I love basketball." You don't nee4 a recipe to enjoy delicious Canadian apples. Eaten alone, apples are a treat any time, but served with sauces and dips they are tranf- formed into party fare. For a marvellous appetizer or a late evening snack, cut apples into. edges and arrange them on a plate. Provide small forks or toothpicks for dipping and an array of dips and your guests will do the rest. Cheese and caramel spreads and dips made with cream cheese or salad dressing mixed with honey and orange juice are perfect accom- paniments. Another good idea is to dip the fruit into sour cream and then roll in crushed peanuts. When buying Canadian apples, choose firm, mature, juicy fruit 111 which are free • from bruises. In order to prevent the apples from darkening when cut into wedges, cut them just before serving and dip them imtnediately into lemon juice or ascorbic acid. Home economists, suggest several recipes for your dipping pleasure. "Creamy Nut Dip", "Cream Cheese Dip" and "Honey Orange Dip" are as easy to pre- pare as they are good to eat. CREAMY NUT DIP Combine 1/2 pint (1 1/4 cups) dairy sour cream with 2 tablespoons sugar. Chill. Chop 1/4 cup salted peanuts. Dip fruit into cream theli into nuts. CALL DIRECT For And About Teenagers uality Seed AYs BIGGER DIVIDENDs ORDER, YOUR SEED GRAIN, CORN, BEANS AND Before the Rush WWI xPosiTolt, spA °NTH, ews of Huronview Mrs. Luther of Basalt led the CtriStlan Wonteh!ii Club song service on Sunday evening, in the chapel? with Mr. Luther providing the organ accompaniment for the, hymn sing. June Campbell played several accordion' solos and Mrs. Gwen Whilsmith led the devotional period, illustrating the bible story with coloured slides. Monday's program had an Irish theme, in honour of Saint Patrick. One of the guests of the day, Mrs. Wolfe, who lives near Dublin and plays piano and harmonica played for the sing-along 'of Irish songs and joined Marie Flynn, Norman Spier and Jerry Collins for the old tyme music. A vocal solo by Morgan Dalton and the singing of Happy Birthday were included in the afternoon's activi- ties, with the assistance of the Christian Heforated volun- teers and Mr. and Mrs. Dale. A special Irish program was arranged and directed • on Family Night by Mrs. Glanville, who is the daughter of the well-known step-dance teacher, Mrs. Orville Storey of Seaforth and is following in her mother's footsteps with classes in BruSsels and Mitchell. Nelson Howe, of Staffa, with violin, accompanied at the piano by Marie Flynn of Clinton, played for the dancers and played a melody of old tyme, and Irish favourites. Dancers included Th' Steppers Five from Brussels, Brenda Chamley, Mary Ann Bernard, Wendy Adams, Laurie Elliott and Karen McLean. There were individual dances by Vanda StoreY, Ted Elliott, and the Irish Washerwoman by Sherri Storey and Vicky, Bennewies. Marlene and Valerie Glanville played guitar and sang some popular numbers, with the appreciation of the residents for the program, expressed by Mrs. Ryan. Members of the Clinton Kinettes and their families visited the Home on Friday morning to' honour their adopted Grandparents on Saint Patricks. Lunch was served by the girls In the ground floor north dining area. An Expositor Classified will pay you dividends. Have you triedd one? Dial 527-0240. , -BEEF CUT and WRAPPED lb 83, Plus lc-a lb. for Quick Freezing. 527-0040 PRICE EFFECTIVE TILL MARCH 24th ximately 80 calories. In order to get the maximum quality from eggs, store them in the refrigerator as soon as pos- sible .after purchasing. Don't forget to place them large end up to prevent the yolk from stick- ing to the shell. Keep them away from strong aromatic foods, such as cheese, citrus fruits and fish. Leftover egg yolk should.be co- vered with cold water and stored in the refrigerator in a tightly closed container. Use them with- in a day or two. Extra egg whites should also be refrigerated promptly in a tightly closed con- tainer but not covered with water. They should be used within a week. mimmisimmunifinmuFnimmimmi INCOME TAX PREPARED FOR FARMERS BUSINESSMEN and INDIVIDUALS — Reasonable Rates — Phone today for an early appointment RONNENBERG INSURANCE AGENCY Open in Brussels Tuesdays and Fridays PHONE 887-6663 All other days Monkton — 347-2241 17 year's experience of income tax preparation uuniiuiirunihIImIIIIiiiiniuIItiiuiiiliiitiiiillllllllI CRAFT DISPLAY & DEMONSTRATION BY TIM ST LOUIS OF THE RAINTREE BOUTIQUE THIS YEAR'S "MISS HOPE" HIGHLAND DANCE NUMBERS by NANCY HEARN of CLINTON PLAN NOW TO ATTEND THE HURON UNIT CANADIAN CANCER SOCIETY DAFFODIL COFFEE PARTY JO' GORDON LEGGATT AND HIS "BELL RINGERS" WILL PLAY IN THE EARLY EVENING Eggs and your food bud jet GRASS SEED ASK FOR CLASSIFIED WILL BE IN ATTENDANCE AND WILL SPEAK BRIEFLY 527-0240 or 527-0241 at Ilan fxrpositor SEAFORTH FARMERS Phone 527-0770 CHAIRMAN - AFTERNOON MRS. INA DURST EVENING - MR. CHESTER ARCHIBALD HOSTESS - MRS. HELEN DAVIES OUR ENTERTAINMENT HIGHLIGHT ▪ o• r. MRS. MARJORY HAYS DUNLOP A MEMBER OF THE CANADIAN OPERA COMPANY ACCOMPANYING MRS. DUNLOP WILL BE MR. PAUL BAKER, F.R.C.O. • r 4-t TV4013.40I'M' .4 4 •• ' ' "