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HomeMy WebLinkAboutThe Huron Expositor, 1973-04-05, Page 5DEALER W. WESTERHOF Now you can wear today's stunning 'Bare Look' fashions with complete confidence in your fash- ion plus backless halter bra, soft tan, A, B, C, cup, 34-36. Open All Day Wednesday Lallure Miss, Cdrlddd 6 :00 ea. M N SWEAT SHIRTS a parade of EASTER VALUES assorted styles including smock tops. 7 to 44 8 -57 PANT SETS Girl& 4 to sx6.57 Two- styles to choose from in denim or nylon. Sizes 9 to 15. Reg. 24.95 and 25.95 II 5 .88 Polyester Knit BAGGIES in spring fashion shades. Sizes 11/12 to •17/18. 9 .99 pr. PLAID in assorted Materials. Sizes 28 to 36. .9.9 .99 pr. Ladies' COTTON DUSTERS Sizes 38 to 44 in new spring shades 4 .47 SKIRT LENGTHS in assorted wool and wool blend ma- terials, including spring fashion shades. Reg. to 3.59 1.88 each BUDGET SAVING PRICES continuing in our FABRIC DEPARTMENT OPEN FRIDAY NIGHTS TILL 9 P.M. MAIN STREET SEAFORTH W. WESTERIMP topt.*Pegt- ).the;101..eelcOnd Witt) Igrf , 445VM:tfe.*bOt 14r.-A4, WO. PAyrY$011000n- - D9rge#A, 0.kikk,04, ; .and Mrs. '11.4 MaciPOWal4t• *KPASI; *003 Skilidey Mrki.' Mari' Pitti#er! nviis Meeting Ore0 of 1111`.11.04 hagen Knit-Knacks was held oi., Monday, March 26,'In the Etred hagen Commindty loll. At 44, ft meeting, the members- decto,S0 that the book covers would blue, . The girls discussed how tOtit • their garments, how to sew wAttt knits and tips on preSsillg, TURN ONS No , ear YeXI MI&I-rf -TRY 1•150 DOM. we liras 14E026 ARP IT6 anFit 1 .0..iiIM#1416CPc41101.4.a11091.(111„, Veal-mpa feast for spring Look for `maple' on the label The word maple on the syrup label means that you are getting the real thing. Artificial maple syrup must be labelled "artifi- cially flavored", or carry a name such as "pancake syrup!' or "table syrup", say food spe- cialists at the Ontario Food Coun- cil. Federal regulations forbid the use of the word maple to describe syrup; sugar, taffy, or creams that are not pure maple products. The yearly produttion of maple syrup is unpredictable. An ideal combination of freezing nights followed by warm sunny days is critical for a good sap yield. , Maple sap, which is about 97% water ins then concentrated through the process of evapora- tion (boiling the sap to give off some of the water). It takes from-'30 to 40 gallons of sap to yield one gallon of maple syrup. The unique maple flavor and color develop in the sap as it bubbles in the evaporator. Color can be used as an indicator of flavor --the darker the color, the stronger the flavor. You may wonder why maple products appear to be expensive. The reason is that the supply is unpredictable and may lie limited, depending on weather conditions. Harvesting requires ,extensive labor and up-to-date equipment for the collection of, the sap. BUMPER STICKERS It's maple time - the days are warm and sunny, the nights frosty, the sap is running and mouths begin to water in anti- cipation of the unique maple flavor. One of the oldest agri- cultural activities in this country, the practice of collecting sap from maple trees, was passed down to, early settlers by the In- dians who called the return of spring "the time of the Maple Moon". Sweet, delicate, and pleasing - maple is one of nature's most miraculous blends of aromas and tastes. Maple products are an exclusively North American con- tribution to the sweets of the world. In fact, the only place in the world that-maple trees grow -is in eastern Canada , in the provinces of Quebes; Ontario, New Brunswick and NovaScotia - and in the north-eastern United States. In some areas the sap is still collected drop by drop ih pails, just as it was one hundred years ago. However, with the-increas- ing demand for maple "syrup and maple sugar, in many sugar bushes pipelines carry the sap to the sugar, house and modern processing takes place in shiny, hermetically-sealed evapora- tors. The unique maple flavor and color develop in the. sap as it bubbles and becomes concen- trated. Thirty to forty gallons of sap are required to 'produce one gallon of maple syrup. The syrup can then be transformed into various other maple products. Maple butter, granu- lated, hard and soft maple sugar and maple taffy all have the unique maple flavor. When you are buying maple products be sure to look for the words "pure Maple" on the con- tainer. This will ensure that you are getting the "real thing" and not an imitation. There is an old adage that says "almost any good recipe is better with maple sugar, or maple syrup". The home economists, Agriculture Canada have effec- tively proved this with two very special recipes. The traditional "Maple Syrup Pie" willsonjure up all sorts of warm memories of old-time "sugaring-off" par- ties. - ',Apple and Maple Pork Chops" provide a delightful com- bination of flavors. For more information on maple products and their variety of uses, write to Information Division, Agriculture Canada, Ottawa KIA 007 and ask for their free booklet "Maple". MAPLE SYRUP PIE 6 tablespoons cornstarch 1 /2 cup water . 2 r'.ups maple syrup 1 baked 9-inch pie shell Sweetened whipped cream 1/4 cup chopped nuts (optional) Combine cornstarch and water and add to maple syrup Along with the buds and flowers of spring comes an abun- dance of veal. This mild fla- vored meat from young calves, three to twelve weeks old, p eases even the most discrimi ng palates. Long ago veal was - synonymous with feasts and A served only on special occasions, but today it is becoming more popular on dinner tables. Because it is from a young animal, veal is a tender meat and '-can• be cooked' by most methods depending on the cut. Veal chops, steaks' and cutlets may be panfried or baked. Loin and rib chops are tender enough to broil if brushed well with fat. Veal roasts should be cooked in a 325 degree F, oven. If there is no fat covering on the roast, lay pieces of suet, salt pork or bacon over it to add juiciness and flavor. Remove the fat during the last hour of roasting to allow meat to brown. The addition of fat during cooking is usually required for most cuts since veal is much leaner than other meats. The delicate flavor of veal combines well with many foods and seasonings and is doubly enhanced by cooking the meat in wine or a well-seasoned sauce or by breading, It before cooking. This month the home eco- nomists, Agriculture Canada, have prepared a very special dish, "Veal Steaks with Mush- room Sauce ". Tender, breaded veal steaks are served with a marvellous mushroom sauce perked up by the addition of finely chopped ham and shredded,car rots. VEAL STEAKS WITH MUSHROOM SAUCE Mushroom Sauce 1/4 cup chopped onion 1/4 cup diced celery 1 cup sliced mushrooms 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper 1 14-ounce can tomato sauce 1/2 cup finely chopped ham 1/4 cup shredded carrot Saute onion, celery and mush- rooms in butter until onion is transparent. Add remaining ingredients. Cover and simmer 20 minutes. 2 1/2-inch boneless veal leg steaks (about 1 1/2 pounds) 1 package onion soup mix 1 cup dry bread crumbs 2' beaten eggs - 2 tablespoons water 1/4 cup butter '1/4 cup water Cut steak in 6 serving-size pieces. Crush soup mix and combine with bread crumbs:. Dip veal in crumbs, then incombined eggs and 2 tablespoons water and again in crumbs. 'Brown meat in melted-butter until gol- den (3 to 4 minutes each side). 1.6 place in greased baking dish, add 1/4 cup water, cover and bake at 325 degrees F, until al- most tender (about 30 minutes), turning once or twice during cooking. Uncover and continue baking until tender (about 10 minutes). Arrange veal on serving dish. Pour Mushroom Sauce over veal and garnish with sliced stuffed olives if desired. 6 servings. Somebody Wants What You Don't Need ! SELL Through Huron E.rpositor Classified Want Ads The unique old time goodness of maple prepared by the home economists, Agriculture yet -not overly sweet flavor. A wonderful memories of maple sugar parties! The time of the 'Maple Moon' in a heavy pot. Cook, stirring constantly over high heat to boil- ing point or 205 degrees F (about 7 minutes). Continue cooking, stirring constantly over low heat to 210 degrees F. (about 5 minutes). Pour into pie shell. Chill- until set (about 3-hours). Garnish with whipped cream and nuts. 6 to 8 servings. APPLE AND MAPLE' ' PORK CHOPS 6 1-inch pork chops 1 cup water Salt Pepper MAPLE SYRUP is manifested Canada. The The Twilight Circle of Egmondville United Church met In the church with the Members' husbands and Rev, and Mrs. Han- cock as guests. Mrs. Milton Dietz presided. The next meeting will be held at the h'ome of Mrs. Ken Mc- Dwain with Mrs. Ken Moore and Mrs. Ivan Blake in charge. Plans were made for a scarf demonstration to be held in the church on June 6, A social evening followed with five tables of euchre in play,. High prize winners were Mrs. Jim Rose and Milton Dietz. Ken Moore won the traveling lone'hand in this traditional "Maple Syrup Pie" prize with Mrs. Jim McIntosh and Ken Carnochan winning the delicate texture enhances the rich, low prizes. way to welcome the spring and bring back warm PIE 2 cooking apples, cored and cut in rings 6 tablespoons grated maple sugar Snip fat edge of chops. Rub hot fry pan with fat from chops. Brown 3 minutes per side over moderately high •heat. Remove from pan. Drain fat. Pour water into pan. Replace chops, season with salt and pepper. On each chop put an apple slice and place 1. tablespoon maple 'sugar in centre of ring. Cover and simmer until meat is tender (30 to 40 minutes). Food Spec4lists at the Ontario Food Concil frequently 1, mreceive calls fr consumers Who want to kno 'why they, end up with only 2251 pounds of meat ..from -a sidi of beef advertised as being 300 pounds. The reason for this difference is that the price of a side of beef as based on the "carcass" weight. Carcass or hanging weight is the weight before boning, trim- ming, shrinkage, and other cutting losses are figured. These losses can run about 25 to 30 percent. What this means is that the actual cost per pound is higher than the advertised price per NEWS OF Egmondville Correspondent Mrs. Charles Geddes Buying a Ode of be pOUPd, since you wilt pay for cut", king waste as well as usable cute ' of meat. To illustrate; if you purChagi a 300-pound side of Orade Al or Bl bed at 80' cents per pOUnd) with an average 25 percent loss” in fat, bone, and• shrinkage, you will have 225 pounds of usable cuts of meat at a cost of .80 x 300 - $240 or$1.06 per pound usable meat (226 pounds). Before buying you should de- termine whether the cost of cut- ting, wrapping, and freezing is included in the advertised price or added to the total cost. Milton Dietz led a singsong after which lunch was served by Mrs. Ken Smith and Mrs. Bill Strong. Visitors with Mr. and Mrs. John Watt and Jennifer on the weekend were Mr, and Mrs. Robert Burtt and family of Noble- ton Ont. Visitors with Mr. and Mrs. Fred Hoepfner were Mr. and Mrs. Peter Santowski of Toronto. Mr. and Mrs. harry Svieet.fr nam and Mrs. Maude Fisher. Stittsville visited during the weekend with Mr. and Mt.s. Edgar Elligsen, Mrs. Anna sen and -other relatives in this area. Mrs. Calvin Glick, Susan, Brenda and Carole spent the weekend with her parents, Mr. and Mrs. August scherbarth prior to the ailck's move to Pennsylvania, U.S.A. Mr. and Mrs. Roy BOSSenCe and David, Stratford, visited with Mrs. Adeline - Bennewies and Cheryl on Saturday. Mr. and Mrs. William Gibb, and family, Stratford visitedSun- day with Mr. and Mrs. Les Weitersen. Mr. and Mrs. Lavern Wolfe spent the weekend with Mr. and Mrs. Donald Wolfe and boys, London and W. Officer and Mrs. Dick Watson and family, St. Thomas. Mr. and Mrs. AndyVander- meulin and James, London, visi- ted Saturday with Mr. and Mrs. Ken Elligsen and boys. Sunday, Mr. and Mrs. Carl Mikel, R.R, 2, Mitchell, visited with Mrs. Adeline Bennewies and Cheryl. Mrs. Shirley Jarrett, Water-