HomeMy WebLinkAboutThe Huron Expositor, 1973-09-20, Page 13Sausage was probably one of
the world's first 'convenience'
foods and by no means a twentieth
century innovation. Born of
necessity centuries ago as a
means of preserving meats,
sausage was chopped or ground
,meat, seasoned, stuffed into a
suitable package or casing and
cooked, smoked or dried. By
definition sausage is still the
same thing, but today there are
more than 200 kinds available.
Sausages are usually clissi-
fled according to their method
of processing. The main types
are -fresh, cooked, smoked -both
cooked and uncooked, dry or
semi-dry, and cooked meat
specialties.
Fresh sausage is made from
selected cuts of fresh meat and
must be cooked thoroughly before
serving. The most common
variety is fresh pork but pork
and beef or all beef are also
available. Cooked sausage is
ready-to-eat and includes such
products as blood sausage and
liverwurst. It may or may not
be smoked after cooking.
Smoking imparts .a different color
and flavor. lincooked,..smoted,
sausage is milked onlymforecrii>
short time and it must be coOked
before serving. A familiar exana-
pie is country-style pork
sausage. Cooked, smoked sau-
sage, which has been smoked
then cooked, is ready-to-serve
110
as purchased. Examples of this
type are wieners and bologna.
Dry or semi-dry sausage is made
from selected meat with a high
salt and spice content. Some of
the common ones are salami,
summer sausage and pepperoni.
Cooked meat specialties, or more
commonly "cold cuts", are pre--
pared meat products which are
cooked or baked and ready to
serve. Head cheese, tongue loaf
and macaroni and cheese loaf
are a few of the varieties in
this class.
More than 200 sausage products, in all shapes and sizes, are available on the market. Food
Advisory Services, Agriculture Canada, suggest being familiar with the various types to know
which require cooking before serving and which are ready-to-eat as purchased.
ry bibsh sausage for fall
Recently amendments were
made to the Food and Drug Regu-
lations which permit the addition
of such ingredients as pickles,
olives, cheese and fruit to'
sausage and sausage meat as well
as other meat products. Accord- '
ing to these amendments any of
the ingredients added must be in
separate 'identifiable pieces in a
sufficient enough quantity that
they can be differentiated from
the sausage or sausage meat.
Also the label of sausage products
to which any of the afore-
mentioned have been added must
say so and must carry a com-
plete list of fngredients in des-
cending order of their propor-
tion or in terms of percentage
composition.
Regulations also define the
amount of cereal, moisture and
fat that is allowed. Sausage or
sausage products may contain up
to 4 percent binder or filler and
up to 60 percent moisture if a
filler is used. If no filler is
used the moisture content may
not exceed 75 _percent. In corn-
paristan, uncooked, lean, round
Of beef contains about 66 percent
moisture. Regulations have been
proposed ihtniaraiminan-
tity and quality for protein.
Can't 'beet' them
tables or fruits. Who would not
savour a dish of borscht, a hearty
beet soup of Russian origin, or
a plate of piping hot beets with
an orange glaze or hollandaise
sauce or lightly seasoned with
cloves? Diced or sliced beets,
added to a salad, provide just
the right spark of color and
flavor.
As for the greens from young
beets, they are also edible and
'have more vitamins than the
beets themselves. these are
cooked in a small amount of wate r
over low heat and served like
spinach. One cup of beet greens,
cooked; contains olf.y 25 calories,
yet furnishes about three-
quarters of our daily requirement
for vitamin ,C and twice our
daily requiremeat for vitamin A.
For a dish worthy of a
gourmet, Food Advisory Ser-
vices, suggest "Harvard Beets"
- a great way to serve fresh
Canadian beets.
HARVARD BEETS
2 pounds beets, cooked
3 tablespoons sugar
1/2 tab!espoons cornstarch'
1/2 teaspoon salt
3/4 cup water
1/4 cup cider vinegar.
1 teaspoon hprgeradish
1 tablespoon butter
PONTIAC LUXURY LE MANS
ro•
MITCHELL
You Are Invited
To Attend
A Showing of
DISPLAY
At
WEST-END GARAGE
NOW 0
1974
CARS
and
TRUCKS
V •
TUDAYS GHILU
BY HELEN AL
MR HURON EX4051yOrt, w4roFt Tit!: p,NT,..s!rt
44•,.., •
C
rot
j
remember
Omomkor an 914 gar rocie
• .40.ft'About 1912, Mtli490 Martin kta4d ,a Qh4P19,1:1,3
40000 touring car, g WAS :took
trimmed with' brass, and had an
off-white cloth top which vi.40.,
partly held :in,. place. by long
straps extending 'from the iron'
and fastened to the fenders (0
kept it from blowing Op.
The seats were blanWeither,
very hard and very slick, we
went "riding" and also out for,
picnics. Actually, we went
c' shaking', for it rattled and shook
from side to side.
The tires were very hard and
narrow, adding 40 pounds of air.
If we had a flat tire, the car
was jacked up 'the jacks weren't
Alice they ones we have WO),
then the tire was removed from
the rim of the wheel, the inner
tube was cold-patched, then it
was all put back and my father'
had the task of hand pumping it
• full of 40.pounds of air. t
ioh. 2740240: Expositor Action Ad 4
:etitoirt
This ceroms will be 4,1ten in the 'aftvirno nof
SUNDAY, .SEPTNIVIOER 23r4zt
4 if you cannot be at home, pie* complete
ithe printed card in the nrrsvinEE,
!edition of this paper, and make it' avagaMe
the census tUke,r.
ismoillisamii011110.011111110•41.11a.
010.0140
...Rgurpgvoq..01801g.
Ofabil4.
Of the many fresh Canadian
vegetables, the one which we
tend to neglect is the beet. Yet
this rich red, tend& fleshy root
is marvellous served hotor cold.
In fact, how much do we even
know about beets? One cup of
beetS, freshly cooked,, contains
only 55 calories;-and provides
about one third of our daily
requirement for vitamin C. They
may be prepared with a variety
of ' sauces and make delicious
eating combined with other vege-
Peel and dice beets. Combine
sugar, cornstarch and salt. Gra-
dually blend in water and vinegar.
Bring to boil, then reduce heat.
Stir and cook b4ets until sauce
is thick and clear, (about
3 minutes). 'Add horseradish,
then beets and reheat. Add butter
just before' serving. 6 servings.
SEAFORTH, ONTARIO, PHONE 527-1302
CHEMSTOR
Liquid Pleservative
Reduce Harvesting and Storage
Costs . . . Store Corn Without
Drying
FROM CANADIAN GENERAL
ELECTRIC
AN AUTOMATIC WASHER
A GREAT LAUNDRY PAIR
Here's a 2-speed model that incorporates
CGE's famous Filter-Flo wash action giving
five cycle selections; Perma Press, Normal,
Delicate, Soak and Extra Wash. • 3 settings
for - water levels and 3 combinations of rinse
water temps.
For Fall Land Storage W712 $279.95
Your Headquarters for Farm Supplies
The very distinctive tail lamps of pontiac's 1974 Luxury Le Mans 2-
poor Colonnade Hardtop ,.wrap -over the ,-rear deck to give a airst
0,3111,usuala-40,ign effect enhanced .by the...4=ml Legavianst"forrilee
roofline, with its small individual quarter windoir for rear seat
passengers. A strong vertical accent has been added to the twin
grillet of the new Luxury Le Mans. Engineering features new for
1974 include a device- that tells you when your disc brakes need
checking for wear;, new corrosion protection on frames and rear
suspension, lower control arms and a magnet in the power steering
pump that removes metal impurities from the The Luxury
Le ManS is available with optional steel belted radial tires which are
part of the special Radial Tuned Suspension Package.
BUICK CENTURY LUXUS
The 1974 Buick Century Luxus Colonnade Hardtop Coupe continues the
tradition of sporty elegance first presented by this series on its
introduction. The new Century grille, with its vertical accents, is
complemented by a neW bumper with resilient urethane filler panels
matching the body exterior color, to give a custom appearance. The
new tail lamp design features a rectangular style, while the rear bumpers
are equipped with energy absorbers. The notchback seat is standard
on this year's Century Luxus, available in either cloth aril vinyl or
in all vinyl; for those who prefer them, reclining bucket seats are
available as an extra cost option. One intriguing feature, new for
1974 on the Luxus, is a mist windshield wiper control, that allows the
-driver to operate the wipers one wipe at a time if so desired.
Come on in
and see all these beauties today
Timmy, 10, urgently needs the feeling of belonging that.can
only be found by being part of a family. And he needs the self
confidence a mother and father can give by helping him realize
that to them he is very special.
Timmy is a pleasant, polite youngster, eager to give and
receive affection. Most things in life haven't worked out well
for him but despite this he is generally happy.
Tall and thin, he has hazel eyes, dark hair and fair pale
skin. His health is good but he needs strong glasses for
nearsightedness and wears a hearing aid to circumvent an
ear problem.
Acad6mically, Timmy is behind the average in develop-
ment. He attends a special school and will continue to do so.
He enjoys school and is responsive to praise and encourage-
ment. He is quite self-sufficient in day-to-day routines,
looking after himself and his clothes well.
Timmy loves the outdoors and likes to•go for long explor-
ations on his bicycle. He enjoys music and dancing.
Sensitive, likeable Timmy really blossom's in an appreciative
atmosphere. He doesn't like to be bossed but is amenable and
co-operative when', he feels accepted.' He has a good sense
of humor. •
Timmy needs warm, relaxed parents who will give him much
encouragement without pressure. It will be best if there are
no other children'in the household.
To inquire about adopting Timmy, please, write to Today's,
Child, Box 888, Station K, Toronto m4p 2H2. For general
adqption information, please contact your _local Children's
Aid- Society.
We'll See You
At The Fair .. •
* Weddings
* Portraits
* Candids
We invite you to visit our booth
at the fair. Perhaps you'll 'see
yourself as others see you.
gtank
PHOTOGRAPHER
FERTILIZER
-FREE COFFEE AND DONUTS —
WEST-END
GARAGE
D710 $169.95
AND A TIMED DRYER
Heze's a fabulous matching dryer that gives you
3-cydle selection,t imed cycles, 2 heat selections
to baby your clothes, safety start sv itch and
porcelain enamel drum and top.
NOW AVAILABLE
LIQUID PROTEIN
FROM YOUR
CO-OP
Pontiac — Buick Dealer in Mitchell
Phone 427-0770- 5*7-1320 LIMITED
Seaforth
Mitchell, Onttrio Phone 848-8932 Seaforth
SEAFORTH
FARMERS
- I s
Not exactly asillt1strated.•
FRANK Kuhio