The Huron Expositor, 1973-04-19, Page 5ST. THOMAS'
ANGLICAN CHURCH
GOOD FRIDAY :po p.m.
EASTER SUNDAY
ROYAL HOME
Only 10% down to one mottgage..MonthlYP4Yments
$149.04 which can indlUde your own lot wherever
located. Sites are now available in Seaforth.
Move up to a brand new quality built, home with full
basement, 3 bedrooms with large closets, spacious
living room and dining room, large kitchen and bath.
Phone 472-4575 for free brochure including avallablie
styles and floor plan of various models. Write:
ROYAL HOMES LIMITED
Box 370, Whigham, Ont. NOG 2W0
Arrange to See
Our
Model Homes9
Royal Homes Ltd.
Please phone (519) 472 •-457 5
before 8 p.m.
hours), punch down, shape into
buns and place on greased pans.
Brush with melted fat, cover and
let rise until double in bulk
(about 1 hour). Bake 30 minutes
at 375 degrees F.- To make
glaze, beat icing sugar and water
'together until smooth. If desired
mark crosses on buns with'glaze.
Makes 1 1/2 dozen buns.
1 - '70 Ford 1 Ton Pickup
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1 - '70 Ford 1/2 Tons Pickiip
1 - '70 Int. 1/2 Ton pickup •
3 - '72 Chev. Impalas 2 - '4 dr.,1 - 2 dr.
1 - '72 Buick La Sabre 4 1.• dr. H.T.
1 - '72 Skylark 'Buick 4 -r dr. Sedan
1 - '72 Oldsmobile Cutlass 2-dr. H.T.
1 - '72 Pontiac La Mans
2 - '71 Pontiac Laurentian 2-dr & 4 dr.
2 - '71 Pontiac Parisienne BrOughares 2& 4
Dr, H.T.
1 "71 Pontiac Catalina 2 Dr. H.T.
A number of '66
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• • 1 - '71 Chev. Impala 2 Dr. H.T. • 1 --p71 Cougar XR 7 Air Cond.fully equipped le
Ford Fairlane 500 4 Dr. •
1 - '70 Ford Galaxie 500
2 - '70 Chev. Impalas 1 - 2 Dr. & 1 -
H.T's.
-N. 1 - '70 Meteor Montcalm 4 Dr, H.T.
2 - Pontiac Parisienne 2 - Dr. &
1 - '69 Ford Custom 500 4 Dr. Sedan
to '68 model cars.
Cab & Chassis
2 - '69 Chev. 60 Series Cab & Chassis
366 Engines.
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BANic RATE FINANCING
on all models - new and used
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4Dr. • •
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• • TRUCKS
-•"69 Chev. 50 Series
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Number of vans in Chevs. & ,Fords Auto
and Standards.
Comes To Brussels Motors
This means added savings when you purchase a new or used car. Compare our average
interest rate of 11.78% over 36 months. No down payment on approval credit.
,See Our , Selection
A 'infmber of 73's in Chevs, Pontiacs, Cutlass
Oldsmobiles and Chevelles fully equipped.
ry
Sunday, April 22nd, 1973
'EASTER WORSHIP AT 11:00 a.m.
Rev. T. Hancock, Minister
EGMONDVILLE
UNITED CHURCH
The Congregation of
' ,40 'M Greets You At Easterk-
kire. • •11..c
et us
worship and honor our, Lord Let
us rejoice at the miracle of His
rebirth. Let us offer Jour live
in praise and adoration.
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EASTER at
BETHEL BIBLE CHURCH
EGMONDVILLE
GOOD FRIDAY -- 8 p.m.
Pilil Estabrooks and a Musical Group —
from Wortley Baptist Church, London.
unday, 7:30 p.m.,— 'The Return'
dolor film on ie'ReLBirth of Israel
esti willPpOPIM ?UMW' qiniPpir
17:14 A% Mb Tiost: dolt"
1 141461 1XP9511101!, ,141AFQ14, 4fi!4i,10f
uggest li
cork for
eating
Tender, juicy pork bringsva-
riety to both family and gourmet
meals, because of the many cuts
available and the infinite ways of
serving them. The cut to buy
depends largely on the occasion
and the budget;'7 For elegance
at Easter or for variety all year
round, pork is a favorite.
Popular cuts of pork are the
loin, the leg and the shoulder.
The loin, choice cut of the pork
carcass, is probably mostfami-
liar to homemakers. It is sold
as roasts or chops. Most loin
roasts, bona-10, are from the leg
or rib end. The centre cut of
the loin is usually sold as chops.
Ham usually refers to a leg
of pork that has been cured and
smoked. 'The leg may be left
whole or divided into shank and
butt. The butt portion (upper,
thicker part of the ham) con-
tains a higher proportion of lean
meat to bone and may cost slightly
more per pound than the shank
half. Processing techniques in.-,
crease the cost of ham. Bone-
in, partially skinned, uncooked
hams cost less than boneless,
skinned, fully cooked ones.
Cuts from the shoulder are
less expensive than the loin and
leg cuts. Good buys include pork
shoulder, roasts such as the pie-
nte shoulder (lower part), the
Boston butt (upper part) and blade
chops.
As suggestions for Easter
dinner, home economists pre-
sent two festive recipes: a
Pork Loin Roast with Peach
Glaze" and a "Fruit-Stuffed
Glazed Ham". The fruit
garnishes complement the rich
flavor of pork and add a dis-
tinctive touch of elegance to, the
meal.
PORK LOIN
WITH PEACH GLAZE
3 to 4 pound pork loin roast
1 14-ounce can peach halves
1/2 cup syrup from peaches
2 tablespoons vinegar
1/2 cup sugar
1/2 teaspoon dry mustard
1 teaspoon paprika
2 teaspoons cornstarch
Score fat on roast. Roast
uncovered on rack •in shallow pan
35 to 40 minutes per pound at
325 degrees F, (185 degrees F.
on meat thermometer). To make
glaze drain peaches, reserving
syrup. Combine syrup with re-
maining ingredients and stir and
cook until thick and clear. Glaze
roast and return to oven for 10
minutes, basting occasionally.
Garnish with peach halves. 6 to
8 .servings.
FRUIT-STUFFED GLAZED HAM
2 tablespoons chopped onion
1/4 'cup chopped celery
2 tablespoons butter
,2 cups soft bread crumbs
1/4 cup raisins
1/2 cup unpeeled chopped apple
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
1 egg, beaten
3 pounds boneless fully cooked
ham
1/4 cup brown sugar
2 teaspoons cornstarch
3/4cup apple cider
To make stuffing saute onion
and celery in butter until onion
is .transparent. Combine next
6 ingredients. Add celery, onion
and beaten egg. Mix well. Cut
ham in half lengthwise and re-
move skin. Stuff, tie and skewer.
Bake 1 1/2 to 1 3/4 hours at
325 degrees F. (140 degrees F.
on meat thermometer). To make
glaze, combine brown sugar and
cornstarch, Add slowly to cider.
Stir and cook until, thick and
clear. Glaze ham , and return
to oven for 10 minutes. 6 servings-.
(SUNDAY'SASERMONN
ENJOY LIFE!
we all have a good deal of
hang-ups, worries, and problems
in our daily liveS. Too many
of us, however, let these things
get us down and make us feel
uneasy. Budgets, bills, compe-
titive society - we always seem
to have one or the other 'on our
minds.
Sure, these things are impor-
tant and we must give them
thought, but perhaps our lack of
faith •forces us to concentrate on
these problems-of the material
world even more. Too many
times we forget that God has
provided well for us in the past
and that He will always take care
of us. If we would only go to
God more often with our troubles
and our problems, we would find
them easier to bear.
And if we let God enter our
hearts and minds, He will let
us know what His will is for
our lives. True, by bringing
our troubles to God doesn't mean
that tomorrow our budgets will
balance - but we will be given
a new perspective on our lives.
That new perspective might help
us to realize, that we do not really
need all the materialistic things
we pursue.
First Mortgage
CALL
R. G. Armstrong
524-7381
Victoria & Grey Trust
• GODERICH
NORTHSIDE UNITED CHURCH
REV. M. E. REUBER, B.A., Rill., MINISTER
Mrs. James A. Stewart, Organist N
Mr. James A. Stewart, Choirmaster
Mrs, John MeLlwain, Junior Choir Leader
GOOD FRIDAY
7:30-pm — CANTATA, "The Living Lord" by Northside Choir '
EASTER SUNDAY SERVICE
7:00 am -1 Sunrise Service
Rev. R. Faulkner, Guest Minister'
7:45 am — Sunrise Breakfast
10:00 and 11 situ — Church Schools
11:00 am — "The Christ of the Easter Fact"
Nave Choir — "Alleluia"
Chancel Choir — "This Joyful Easbertiide"
•
CAVAN CHURCH — Winthrop
REV. Mk. E. REUBER, B.A., BD., MINISTER
Miss Marjorie Nipple, Organist
EASTER SERVICE
9:30 am -- The Christ of the Easter Fact"
Chair and Solo
.10:45 am — Chuttih Schooli
YOU WILL BE WELCOMED AT BOTH CHIACHES
FIRST PRESBYTERIAN' CHURCH
REV. THOMAS C. MULHOLLAND, Minister
Mrs. Carol Carter, ARCT, A.Mus. Organist
EASTER SUNDAY SERVICE
11:00 a.m.,
".Unknown God or Risen Christ"
— The Minister
Special Easter Music by The Choir
SENIOR CHOIR —
Come, Ye Faithful — Carleton
JUNIOR CHOIR —
Then Came Easter Morning! — Ellis
The Church Carillon will 'play Easter selections for
one-half hour commencing arb 10 am., Sunday Morning.
16 is our .prayer that Easter's Hope' will be in your heart
and Easter's Happiness in your home.
Join with us in the ;gladness of the music and message
of Eastertide.
HOLY WEEK AT ,
ST.. JAMES' CATHOLIC CHURCH •
MAUNDY THURSDAY—
Mass of the Lord's Supper at 7:30 p.m.
,GOOD FRIDAY—
' Afternoon Solemn Liturgy at 3 p.m.
HOLY SATURDAY—
Solemn Vigil of Easter at 8:00 p.m.
EASTER SUNDAY—
Masses at 8:30 and 11:00 a.m.
ALL ARE WELCOME!
+
PASTOR — REV. H. t. LARAGH
ORGANIST — Mrs. A. Stiles
'AN ELEGANT ROAST FOR EASTER
Glazed :in . the oven and garnished with peach halves, this pork .loin roast brings elegance to
Easter dinner. The distinctive flavor of the meat will appeal to all your guests.
Hot cross buns
Just as we have a birthday
cake to celebrate a birthday, and
Christmas Cake during the festive
season, so we have the Easter-
time hot cross buns. Originally
these were baked for Good .Fri-
day, bet more recently they are
available throughout the Lenten
season.
Hot cuss. buns, spicy yeast
rolls, filled with raisins or cur-
rants and sometimes peel are
marked with a sugar cross. The
legends surrounding the origin of
these delicious buns are many
and varied. One reliable source
tells us that the cross-shaped
topping extends far back into pre-
Christian times. The cross has
long been thought to haVe repre-
sented both sun and fire, with
the sun symbol being a circle
that was bisected by two lilies
at right angles into four quarter
which ,represented the four
seasons. Both the Greeks and
the Romans had festive cakes
that bore such a symbol.
For those who wish to make
e ethceoinro mown t
economists
d
de-
veloped
r otsess t ebu n
and
s , hom
a recipe which is sure
to lptleeasiiatpeto.odrzsr,,,o.,.. oir
1/4 cup lukewarm water •
1 package dry yeast
1 cup hot water
1/4 cup shortening
1/3 cup sugar
1/2 teaspoons salt
2 beaten eggs
4 1/2 to 5 cups sifted all-
purpose flour•
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 cup currants
1/4 cup mixed candied peel
1/2 cup sifted icing sugar
1 1/2 teaspoons water
Dissolve sugar in water and
sprinkle yeast over top. Let
stand 10 minutes. Combine next
four ingredients, cool to luke-
warm and add eggs. Stir in yeast
mixture. Combine 2 cups flour
with cinnamon and cloves and
beat in flour until smooth. Work
in currants and peel, Add enough
remaining flour to make soft
dough. Turn onto board and knead
10 minutes. , Shape into a ball
and place in greased bowl. Brush
with melted fat. Cover and let
rise in warm place until double
in bulk (about 1 1/2 hours). Punch
down, shape into buns and place
en greased pans. Brush with
melted fat, cover and let rise
until double in bulk (about 1
until double 'in bulk (about 1 1/2.
LIVE LIKE A QUEEN . .
• • • • •
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• STATION WAGONS •
• • • 1 - '71 Chev. Kingsway 10 passenger •
• - '71 Ford Custom 50Q wagons 1 • '70 Chev. Wagon • • •
• 2 - '70 Pontiac wagons 1 '70 Ford Galaxie 500 Wagon • i• BRUSSELS MOTORS!
BRUSSELS — • ON TARIO • •
MONO NUM Ms Hem 0.111•Ner Wad Cara° OPEN EVERY MINN* •• -oloaa••••••lidt ••• • • 000 • o •• o Sii•Vie•Zillifisitisietiii.41449 -40649••••
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