HomeMy WebLinkAboutClinton News-Record, 1953-12-24, Page 110
'THURSDAY; DECEMBER 24,1953
RCAF Station Host to �Children Army Is Supplied
Twenty-four Guests From Goderich 1With Cook Books
Santa Claus visited RCAF Sta.
tion Clinton Tuesday afternoon.
His arrival was 'loudly cheered by
several'hundred children of service
and civilian personnel of the sta-
tion together with 24 youngsters
from the Children's Aid Society in
Goderich.
The party began for the Gode-
rich children shortly before two
o'clock when each child met his
„another for the day". Then came
the opening ad'dress'by Group Cap-
tain H, C. Ashdown, MBE, Com-
manding Officer, who welcomed
the children and bade all a very
Merry Christmas.
Santa arrived and 'handed out
over 700 gifts with the special
guests receiving extra special gifts.
The carol singers from the
A/VIM Hugh Campbell School
entertained with carols under the
supervision of music teacher Mrs.
G. Wendorf. 'Roy Fitzsimons,
Clinton, civilian employee in the
non public funds accounting sec-
tion played a very realistic Santa
and Flying Officer J. Coffel, God-
erich, kept things humming as
master of ceremonies. Padres
Warren and Jensen supervised.
recruiting of "mother for the day.;"
The party was organized by
Wing Commander E. J. Greenway,
chairman of the Christmas com-
mittee and Squadron Leader H. W.
Keane, head of the children's party
committee, with the kind permis-
sion of Group Captain H. C. Ash-
down, Commanding Officer,
Squadron Leader E. Lee looked
after decorations and sound ef-
fects, Flying Officer H. T. Beggs
was in charge of presents and
candy and Flight Sergeant F. T,
Manderson looked after cookies
and ice cream.
Each child along with his gift
from -Santa got a "sweet" bag con-
taining hard candy, crackerjack,
two tangerine oranges and bal-
loons. Also over 800 ice .cream
dixies and thousands of cookies
were dispensed.
It was a great. day for the
kiddies and, ne less for the Gode-
rich children who joined right in
with the others, .under the watchful
eyes of temporary mothers who in
many cases had children of their
own in the same age groups.
iovenstsimealwastosirserstries imetasiasistitstmetaimmatow
easwtJ s quetio455.
Clinton Plumbing and Heating
Earl J. "Mike" Reynolds
r
Ring out, Oh bells,
For all our friends to hear,
the joyful song of
the Yuletide cheer —
And, may this Christmas
be the gayest, brightest
of all holidays!
•
J W. NEDIGER
FUELS
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TRUCKS
3-1943 Dodge Stake Bodies, 2 -ton
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CLINTON Contact Hnint Williams, Ph. 641
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Special cook books featuring
Christmas recipes have been dist-
ributed to 1,200 Canadian Army
cooks at home, and abroad, to help
them prepare Yuletide meals with
that old home -cooked flavour.
Tht� booklet, prepared by Army
catering officers, is called "In-
formation for Army cooks" and is
the most recent of a series of
catering bulletins published per-
iodically at Army headquarters,
The booklet offers timely tips in
preparing and roasting turkey and
recipes for huge quantities of
sausage dressing, Christmas pud-
ding, rum and butter sauce, dark,
fruit cake, mincemeat pie and
butter cookies, all featured on this
year's ' Christmas menu for sold-
iers.
The recipe as given in the book,
yields 33 pounds of cake and 100
pounds of pudding — enough to
feed an entire unit.
Christmas dinner for Army men
will be quite a fancy affair if
soldier -cooks follow the many tips
given in the booklet. , tips on
choosing vegetables of a contrast-
ing color, preparing "gay" salads
topped with tomato aspic in the
shape of a star, Christmas tree or
bell, and cookies decorated with
colored_ icing, peel or gumdrops.
Profusely illustrated, the booklet
also instructs Army cooks in the
use of ultra -modern kitchen equip-
ment, especially newer -type mix-
ing machines.
0
Food and beverage products
ranked first among Canadain
manufacturing industries in 1952
with a gross value of $3,447 mil-
lion; second were iron and steel
products, at $2,134 million.
CL1I rroN NEWS-REcOnP
Hello Homemakers! Hail to the
holidays—the rush and the bustle
--the anticipation—the lights and
trees and our favorite carols, May
your Christmas be the best ever,
full of fun and laughter, with your
family and friends near,
With so many things on.. your
mind we believe our helpful hints
will save you time and worry.
TAKE A TIP
1. Polish silver and glassware but
scald the dishes and pans and
let dry in a dish drainer to
save time.
2, Use a plastic cover over your
best linen for the family meal
during the festive holidays and
save extra washing and time
in preparing "company" table.
3. For a pretty buffet decoration,
coil a piece of stove pipe wire
(which you may find in the
furnace room). Start coil
about 8" in diameter and turn
a 3 -foot piece about 4 times
towards the centre. Then pull
up the end in the middle to
make cone-shaped. Paint with
red nail polish. Decorate with
left -over trinkets from the
tree -trimming and Christmas
seals stuck back-to-back with
wire between. Place on a gold
doily and that's that.
4. If you have lots of white paper
serviettes on hand, suggest
that someone stick Christmas
seals on one corner of each
one.
5. Drained, chopped maraschinos
may be placed in the ice cube
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AND ALL GOOD WISHES
"BERT"
Helen Bisback
Helen Fairservice
Gliddon Cleaners
"We Press While U Wait"
PHONE 466-W CLINTON
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SHOE REPAIR
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best wishes
for the Holidays
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In the spirit of Him
Whose Day this is --- we say
to you --- May the blessings
of Christmas guide you and
bide with you, always!
tea
Clinton Laundry and Staff
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tray when you are making ice
cubes for special occasions.
6. Your homemade grape juice
will look most attractive as a
cocktail, but do sharpen the
flavour by adding an equal
quantity of gingerale just be-
fore you serve it.
7. Don't forget that -raw turnip
cut in match -sized pieces and
steeped in red colored ice water
will make a more festive relish
tray of pickles and olives.
8. The last dish to take to the
Christmas table should be the
gravy boat. The gravy should
be kept piping hot in a double
boiler and poured into the dish
that has been scalded to heat
it,
9, To help simplify that last min-
ute gravy job—dip out 1/2 cup
of the dripping and pour into
a deep skillet, then as youstir
it, shake in % cup flour. It
will look curdled but stir for 5
minutes then add two cups of
potatoe water that you have
saved from boiled potatoes.
Next, remove the roasted bird
to a warm platter and skim off
all excess clear fat and set it
aside. Ad the remainder of
the juice along -with water to
make up 2 cups to the gravy
mix. Season with a 1/z tsp.
dried parsley, salt and % tsp.
mono -sodium glutamate. Stir
occasionally another 5 mins. to
blend flavors.
If you forget to save the liquid
from the boiled vegetables for
gravy, use a can of consomme.
Freshly prepared vegetables
have the best flavor and good-
ness, howevey you may wish to
boil jams the day before and
slice them when cold. When
the turkey is taken from the
oven, have the broilingpan
rack filled with sliced jams
and dotted wih butter. Place
in an oven with top element
on and the shelf 6 inches be-
low it. Broil 15 mins. Turn
each piece if you have time.
Allow 25 mins.'boiling time
for a kettle of potatoes to
serve 15 and allow 15 mins. to
cook the brussels sprouts.
13. Are you all set on the time
required to roast the turkey?
If the ready -to -cook weight is
8 or 10 lbs., roast at 325 for
3 to 3% hours, From 10 to 14
lbs. needs 3% to 4 hours. Tur-
key over 14 lbs. needs 4 to 5
hours at 300 degrees. If over
20 lbs., allow 6 hours. By the
way, the stuffed weight of a
bird is about the same as the
weight before it is drawn and
that is the weig::t you pay for.
Goose or duck may be roasted
at 325 degs. Allow 5 hours for
a 10 or 12 lb. goose. Allow
4 hours for a 5 or 6 lb. duck.
Reminders in roasting poultry:
Don't add water. Don't prick
skin. Don't overcook to dry
out or it becomes stringy.
Don't cover except with foil or
wet parchment. Don't leave foil
on during last hour of roast-
ing. Don't roast overly fat
goose — parboil first 20 min-
utes.
When the bird is roasted, you
should be able to move the
drumstick up and down readily
and the meat should feel soft.
A meat thermometer will re-
gister 180 degs.
By the way, one loaf of bread
snakes 8 cups crumbs and day-
old bread is be st.
19. It is advisable to stuff the tur-
key on the same day as it is
i.o be roasted Or you may
shape dressing into balls and
bake separately on previous
day and heat in warming oven
for an hour before dinner.
If you wt;h to make a special
stuffir.g with chestnuts this
year, and 2 cups of boiled,
chopped chestnuts to the listed
recipe.
10.
11.
12.
14.
15.
16.
18.
20.
Mak
SAVE MILK &MONEY
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Gargetex works immediately on
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1.
First New Year's Baby
of 1953
PGE
ERENDA
daughter .of
Mr, and Mrs, Anthony
Rau, Zurich.
Our Gift to the First
New Year's Baby of 1954 born at Clinton
will be
1 al 1 x14 Mounted Photograph
(Anytime during 1954)
atitareit'o
Telephone 401
Goderich and Clinton
(Same Number Both
Places)
50-b
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tubto
Clinton Studio
Open
Tuesday and Thursday
1:30 p.m. to 7.30 p.m.
and Saturday Evening
7,30 to 9.00 p.m ,
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To all
our
many ,friends who've been so dear,
And to our many customers so loyal,
We wish you all the best of luck and cheer;
And happiness to make your Christmas royal)
Sawa 49 Soodd o/ 0?elatAl
C a l N T O N •• ONTARIO
ih PHONE 42
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CLINTON
The fragrance of pine cones could scarcely
bo sweeter or moro stirring than our deep
gratitude for your continued patronage and
unfailing loyalty. May we wish you one and
all a Merry Christmas.
BALL'S IGA
A6RKET
—PIIONE 86-- 3
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BEST
WISHES
Out package of Christmas
greetings to our friends.
Is wrapped ie appreciation
Of your loyal patronage)
harp's, Sery .ce
"Al" Sharp
To write this Yuletide message
to our many friends, in
)appreciation of their loyalty,
gisfes us our greatest
pleasure at this happy
season of the year.
HOTEL
CLINTON
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