The Huron Expositor, 1975-12-25, Page 28?� 1
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�Y lower costs PRESBYTERIA
. r^L� Get ready for a;Vg chactge in
`
NOTICE
f' �t R bee]` handling --boxed beef is one � CHURCH
a �„ zr ib ,. `` x
!, , ; •° : ;�_ fi its way to the colssumer market.
< E; a ft It's a system of cutting beef
'I TOWNSHIP OF STANLEY¢
% t fYk
f �,x>: Ar `t a carcasses' into four primal cuts -0
--hip, loin, rib and Chuck --and
1y r, •
shipping it in boxes rather, than a
f' Effective December 29, 1975 the Township of Stanley
£�
Dumping Grounds located at quarter of Canadian beef is
Range B. Lot 4, Range C Lot 4 as hanging beef, "Already, one
� p g b,< � i ,
4} .will be permanently 'Closed. w xr handled . this way, mostly by ,
4 u,
Commencing January 3, 1976 the Township of Stanley w Y .x y f supermarket chains with their
I _
Landfill Site located at W�/s Lot 16, Con. B.R. N., one mile own central cutting plants,' says
West -of Varna will be opened. Lyall MacLachlan, assistant,pro '
!. �, ^�P"jyt'•.gSliy sig ,IPJ l �� ^ �•r•.�y f� Y P •
y a s 8 ,. ri f
yp
sem, ," r �a gram coordinator for Agriculture •
x Hours to'beo n: Saturdays only from 9 a.m. to 3 p.m. until u y � '{ A Canada's Food Systems Branch.
further notice.
s Boxed beef has several advan
Clerk -Treasurer, tages. The buyer, )vhether house- • Mel Graham, nrr t as Eve
Township of Stanley. .,=Y , u ""�s�y�' a";r�gbg� °t aha°� wife or institutional purchaser, is
».r?a..a,s,,za'„:1'�..c`.:2.+a •R::.d�ts:� uo�f•�,a�� , a•�"� •::��'.a::.,.,saa.s
assured of an adequate supply of A
TENDER POT ROAST — Less tender cuts of beef may be pot roasted. For,added his or her:favourity, cuts. A store • •
flavour, Food Advisory Services, Agriculture Canada, recommends arranging with a heavy demand for ground Service.
`5
potatoes: carrots and onions cut in serving -size pieces around the oven pot roast beef can order most of its beef in
.. .. and cooking about 2 h ours.(Photo Agriculture Canada) the form of boxed chucit. When it k `
buys beef by the quarter, side or ?
js! carcass, it may have to accept 8:00 P.M.
more of the expensive cuts than it
�t a How t o Cook h e ap ' j r C u t S: can easily sell. ' SOLO
i t
MO� At the same time, the hotel, OL O' Marys Little Boy Child"
restaurant and institutional trade MRS. W M .BROWN
Since most of the food budget methods. Season meat as each side is needs more of the highly -finished,
goes for -meat, it pays to be able to Roasting large tender cuts: browned. expensive cuts and 'fewer of the �+ „ r
' FOR CHRISTMAS judge best buys and tknow how Roast all cu is in a 35°F oven. Panfrying thin tender cuts: Use cheaper ones. A central cutting SOLO: O Holy Night
to cook them, Goo mea can be Do not sear meat before roaStin a heavy frying an. Add a small
`� `-•r g• Y P plant can tailor its shipments' to IBJ
spoiled by improper cootci g. Place roast fat side up on a rack in amount of fat or fat cut from the its customers' demands. MRS • NELSON.
7;
5i'
Meat consists of muscle fibres, a roasting pan. Do not cover pan. meat. Snip fat edge of meat to "It makes sense to locate
connective and fatt tissues.The Do not- add water. Insert meat revent curlin Brown meat on �+ rr
Gif f'S' Y p g• central cutting plants on or near CHOIR:, ,Nowell We Sing
i' connective tissue, which binds thermometer, if available, in both sides, Season meat after r
packing plant premises," Mr.
the muscles to each other and to center bf meatiest part of roast so browning. Avoid pricking meat to MacLachlan says. "Waste honey
the bones, is present in larger that tip is not touching bone or prevent juices escaping - use and fat can be more easily
amounts in the less tender cuts fat. Place roast in oven so that tongs to turn meat. Do not cover, processed into by-products there. • `� `
than in the more tender ones. It is center of roast is in center of pan. Cook to desired stage of Transportation costs are lower
thicker and more developed in the oven. Baste 'occasionally during doneness. when the waste is not shipped.
muscles of the animal, that are roasting. Season halfway through t ,
We s to a Ik used frequently. It is therefore cooking.Roast re -cooked ,
P C, q•
important to know which cuts are vegetable around meat if desired. q 7 r ' r$ q
high and which ones are low in g � ` .� � � rKu $ .
Local Hg Roast meat a the desired stage 0 'connective tissues in order to use � doneness. Let stand for at least 10
the proper cooking method. minutes to make carving easi er.
v Cooking Less Tender Cuts: Make gravy from drippings in
Cuts from the chuck, shank, pan•
b l�/ brisket, plate and flank as well as Broiling thin tender cuts:
short ribs from the rib section, Preheat broiler., Snip fat edge of
LOCO' Authors and the bottom round from the meat to .prevent curling. Place � •r'
hip should be cooked by one of meat on cold rack of brbiler'pan at °
these moist heat methods. recommended distance from
Pot roasting large less tender heat. Broil meat on both sides to
From Forest to Thriving Hamlets cuts: Use heavy kettle or Dutch desired stage of doneness.
by Belle Campbell each $4.00 oven. Brown meat --'ell on all
sides in hot fat. Sfason meat "
well. Cool kettle slightly before Monocultures (stands of single d
The Story of Seaforth adding liquid. Add a small, species) are common in Canada's
by Belle Campbell each $4.00 amount of liquid. Cover kettle natural forests.
' closely to. keep in steam. Add
j vegetables, if desired, Cook meat
A History of Tuckersmith
slowly ver low heat or in a
by Belle Campbell each $4.00 °7i' • �� "� � � z ,'
P 325,ovfnn. Cook until tender and
we111ztAne. Uncover oven -cooked �..'»<>>„>': ?::r:::>c:<>.. •o"• w < �:X..k<
i ,..,.
Save money!
of roasts last half hour of
Y
P
A History of McKillop cooking for better brownness. � � •�
� by Mrs. Joseph Grummett each $3.00 Braising thin, less tendeC cuts: Cut taxes! Y _...:. ...:.: � s, ', �� � • � '+<� `
Score or pound the meat to break
. ° Np
down coarse fibres: Brown meat with a l
The Story of Hibbert Township wellin a little hot fat. Season v �tQ. ®
A Hibbert Review [P-a'Ft ."I] meat welt. S rinkle with flour and Registered Retirement
A Hibbe"rt Review [Part 11] ";'° brown . again slightly. Add Savings Plan0.
'FC*
4:Th�cC liquid, stirand turn meat. booklets dealing�with the Township of Hibbert ��.. is <» -
by Belle Campbell each $4.00 Cover and simmer over low heat accutrtmulating at {«� 's,)I a' ;: Best wishes for a model Christmas
• or in a 325'F oven. Cook until
Huron County in, Pioneer'Times
ender and well done. 't 1 is' f` overflowing; with happy days.,
Stewing small pieces of less'
Thanks to our, to al friends for.
by James R. Scott each .75c 'tender cuts:' Trim off excess' fat0 � '^'I��'�i � • v ��` their confidenet .
,,.
and gristle. Use a heavy kettle. 0' \' -
Settlement of Fluron County Brown meat well in a little hot fat. +
by James R. Scott d' « each $5.00 P / There s nothing small about
S rinkle'browned meat with flour � � •.f, . � ,
and brown agair>a slightly. A'ddour.nn<she' or our thanks2 We
First Presbyterian Churchseasoning s. Ada 1 i uid and stir appreciate your. bu•ntess and
q
m� A Century of Service each $1.06 - • well. Cover kettle closely. Add � . sz� � �r�--•, � • •'
vegetables if desired, simmer• take time to wish you every
Varna in Review meat slowly over low heat or in a happiness at y'
Christmas. ,•<` y`c
J. Floyd McAsh each $3.50 325°F oven. Cook until tender r
and well done.
Pressure Cking: Seaforth Women's Institute manufacturer's o directions ollfor STRICKLANow D MOTORS LTQ STRICK .AND AUTOMAR�' LTD '
Souvenir Cook Book each $2,75 each type of pressui-e saucepan. M -ember Canada Deposit
Brown meat well on all sides, if"" Insurance Corporation
directed. Add a small amount of Full line of TOYOTA Sales & Service Authorized AMC -'JEEP DEALER
T,%%✓l .Vl \� and
_ The ImpOrtent:e of Liberty water. Allow 'sauscepan to cool rl '
by Fredailatt Egmond each $4.00 slowly o prevent juices berg 334-346 Huron Road 524=9381 Goderich 524-841 1 524-88.41,
drawn' out. Add vegetables, if /r"��,� � : , '
desired, at the end of cooking G
(Plcase alloxv 25 cents per book for mailing charges), time to avoid overcooking. j, Q�Q p(` -, -M'-
A �` 0, 4 ,g ` � '
Cooking tender cuts: Cuts'��/, �} Q}°%
the rib and loin as. well as rump
and sirloin tip are considered
Oji✓ y f� � � ! tender in the top grades beef.
'�C��yyjj�,�7 1�T?♦t` ffIZJZi♦ These cuts can be 'successfully ssfully
�I cooked by one of the dry heat
S*TO R, E'S
ur Great Ann aI Y CLi VT
O1 _ WiNGH'A,M _ LUCKNOW
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and MON. DEC. 2
ONLY!
a Winter _,Merchandise y • FABUL ' STORE WIDE
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Starts Saturday Dec. 27 °; - s SAVINGS DISCOUNTS
' ON FEATUI ED IT'E'MS ON ALL UN -FEATURED ITEMS
t =-Come expecting BargainsDlsctsluNTs
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