HomeMy WebLinkAboutThe Exeter Times-Advocate, 1951-03-29, Page 8Page 8 THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, MARCH 29, 1951
A Page Devoted to the interests of the Women Readers of The Times-Advocate
Vesta B. Spargo
Miss Vesta B. Spargo, a
dent of Bowmanville for
thirty years, died on March 19,
after an illness of several
months. She was a daughter of
the late Rev. William H. Spargo
and the late Elizabeth Passmore.
She was active in girls’ work
and her kind, Christian way of
living was a great influence for
good. A short funeral service
was held from her late residence
at 2 p.m. March 21, followed by
a church service at 3 p.m. A
sister, Mrs. Fletcher Staples
(Ella), Toronto, survives. Inter
ment was in Bowmanville ceme
tery. Those attending the funeral
from this community -were Mr.
and Mrs. Percy Passmore and
Mrs. Gilbert Duncan.
resi-
over
Kumjpinus Class To
Lay Tile In Church
The Kumjoinus social evening
was held at Main Street United
Church on Monday, March 26.
The president, Ernie Jones,
was in the chair. The class de
cided to have tile laid in the
main entrance of the church.
Mr. Medd was present and
took charge of the Easter Kum
joinus bulletin, parts
by Mr. Medd,
Vivian Balkwill
Russell.
Crokinole was
the group, Mrs.
Mr.
and
then
being read
Mahoney,
Thelma
Dot’s Beauty Shoppe
(North of Bell Telephone)
Naturelle Permanent Waving
Lustron Cold Wave
- Open Wednesday Afternoon -
enjoyed by
Mahoney having
ladies’ high score. Leonard Mc-
Knight and Clifford Quance tied
for men’s high score.
Lunch was served and a social
time spent.
Dorothy G. Pfaff, Prop,
PHONE 71 EXETER
For thin white sauce,
amount of flour and butter in
half; for heavy white sauce
double amount of flour and but
ter and for cream sauce,
cream instead of milk.
Tomi inson’s
Hairdressing
- Featuring -
All Lines of Beauty Culture
• Specializing In -
THE NEW “FLUID WAVE”
With Exclusive Magic Phix
The Greatest Permanent Wave
Advancement in Years
■■
ft'
Preservers
W hen you remove that ring around the
bathtub after a bath, try rubbing soap
first on the cloth or brush, then sprinkle
it wi.!, c! -anscr You will find the ring is
more easily removed by this method.
I
? 'Olli!
Woodham LOBA
Holds Social
A Euchre and Box Social at
Woodham was held recently. Due
to weather conditions the attend
ance was down but a most enjoyable time wag had by all who
were present.
The Prizes foi’ euchre went to
high lady, Mrs. John Coward;
high gents, Harry Webber, lone
hands Olinei’ Jacques. Carrying
prize ladies, Mrs. O. Anderson,
men, Ray Morrison.
The prize for the best decor
ated box went to Mrs. Harold
Davis. Harold Watson, of Lon
don, acted as auctioneer and the
bidding was keen and
sum was realized.
HARPLEY
Mr. J. Gibbs of parkhill visit
ed on Sunday with Mr. and Mrs.
Glen Haytei’.
Mr. and Mrs. Jack Hodgins
and Irene cf Corbett visited with
her mother, Mrs. Maud Eagleson,
on Sunday.
Mr. and Mrs, Ken Hodgins
and family of Centralia called on
Mr, and Mrs. Hugh Hodgins and
family on Sunday.
Mrs. Newton Hayter and Linda
accompanied Barbara Hayter
hack to London aftei* Good Fri
day holiday and returned home
on Saturday evening.
In some parts of
can Southwest and
chocolate is used to
meat and vegetables.
the Ameri-
in Mexico,
flavor both
V’s Beauty Shoppe
All Lines ot Beauty Culture
Machine, Machineless,
Cold & Radio Waves
Open Wednesday Afternoon
Closed Saturday Afternoon
for Half Holiday
Tel. 113 Cnr. Huron & Main
ELAINE JOHNSTON, PROP,
Afternoon Teas make
friendly entertainment
All Appl iances
Repaired and Sold
at
Exeter Radio & Electric
Prop.: Don JollyPhone 187-W
Meat Prices
are going higher and higher. This makes poultry meat
very economical to serve. Use it regularly. Serve
cut-up chicken for frying, roasters for roasting,
turkey.
Order TODAY from Your Local Meat Market
SILVERCREST POULTRY FARMS
Phone 171-r-14 Exeter
BUT NOTHING FOR LITTLE RED HEN The govern
ment couldn’t order hens to lay regulation size eggs so it
did the next best thing-. The jumbo size hen fruit now has
a special government category—Grade A Extra Large—to
distinguish it from the ordinary "Large" grade. Toronto
stenographer Audrey Greaves, who holds a jumbo size and
pullet egg for comparison, wants to know if the hen who
does all the work is going to get anything out of it. The
answer is : No, —Central Press Canadian
•X/•
Feminine Fancies
Costly Meats
Deserve Care
By BERNICE LECKIE
Home Economist at S.H.D.H.S.
and
Model 12
This is a strongly built machine with long shut
tle. Sews forward oi- backwards. Very simple thread
tension adjustment and automatic bobbin winder.
Attractive in appearance this low-priced mach
ine will do an excellent family sewing job.
This Is the Sewing Machine to Be Drawn at the
Bowling Club Bridge Party in April, Tickets on Sale
by Club Members.
See It In Our Window
Not long ago, I noticed a good
cartoon showing a wife who- had
taken her husband to a grocery
store to help her shop. There
was that husband flat on his
back on the floor, he had faint
ed because he had not been in a
grocery store for several years.
Seriously, prices are higher
and are rising all the time.
Those of you who are doing the
meal planning, have to
wisely and look for the
nutrition and flavour for
least amount of money.
Probably the food you
most expensive is meat. There
are tender cuts, and less tender
cuts, and naturally the latter are
going to be the cheaper. Just
because you can’t afford T-bone
steaks and other tender pieces
every day, does not mean that
you must exercise youx- jaws to
the breaking point trying to
masticcate the tough ones.
Tenderness depends upon foul-
things. First, the age of the ani
mal is important, foi- everyone
knows that a younger animal is
more tender,
pends upon
of tendons ______ „
cels to the bones. For instance,
the muscle
thigh which are used most by
the animal, will contain more of
the tougher connective
than the muscles on the
which are rarely used.
The more fat in a cut of
the more tender the cut,
of course,
the degree
length of
“hung” to
to escape,
The less
are
fall down on one or more of the
above points. Usually they con
tain more of the stringy mus
cles and tendon ends that I men
tioned before. Your objective in
preparing these js to increase
the tenderness as well as
serve the nutrients and
value as much as possible.
One way to increase the
erness is by mincing or chopiug.
The lean portions are minced or
ground after removal
tougher portions of the
tive tissue. Have it
"medium fine”—too fine
produces a compact mass
course a grind permits the con
nective tissue to be easily detect
ed.
After is has been tenderized
by this method, the meat can be
cooked by the same method as
the tender cuts—-that is by
roasting, oven-broiling, or pan
broiling.
When not chopped, the tough
er cuts must be cooked by long,
slow cooking with water. Dry
heat may be applied at the be
ginning, to brown the outside
and develop a good flavour on
the outside pieces. However,
moist heat must be used to sof
ten the stringy muscles and
change the tendons to a gelatine
like substance.
sim-
plan
best
the
find
Secondly, it de-
the kind and amount
connecting the mus-
of the shoulder and
tissue
back
meat
And
the fourth point is
of ripeness or the
time the animal is
allow the body heat
tender cuts of
"les tender” because
meat
they
con-
food
tend-
of the
COnnec-
ground
a grind
and too
Steaming-, stewing-, and
mering are the methods using
moist heat completely. Brising
or pot roasting is a combination
of dry and moist heat. High
temperatures have a tendancy to
toughen meats.
Know the nature of your
cut to be cooked and the proper
method to use in cooking it.
Sometimes the wisest person to
ask is your butchex- he knows
every type of meat he sells, and
often has helpful suggestions to
offer the housewife if she takes
the trouble to ask.
Now a point on care. Unwrap
meat as soon as it is brought in
to the house. Put it in an open
dish, loosely covered
oiled paper, and keep
cold, even temperature.
Do not soak ay meat
In fact, it is not wise
it. Clean it by wringing a clean
cloth out of cold water and wip
ing the meat thoroughly with a
dry cloth,
edges and
cooking.
It takes
cook meat,
SAINTSBURY
Mr. and Mrs. C. Ings of
don spent Eastei’ day at
home of Mr. and Mrs. H.
roll.
Mr. and Mrs. H. Latta
Carol spent the holiday week-end
at the home of Mr. and Mrs. E.
Atkinson.
Mr. and Mrs. M. H. Elston
were Easter evening dinner
guests with Mrs. W. J. Davis
and Ivan, also Mr. and Mrs. C.
Davis and family.
Group 4 of St. Patrick’s
Church held a social evening at
the home of Mr. and Mrs. H.
Davis on Tuesday evening and
Group 1 held a crokinole party
in the parish hall on Thursday
evening.
Mr. and Mrs. John Kuzmich of
Crediton spent Easter day at the
home of Mr. and Mrs. K. Wei-
berg.
Good Friday service was held
at 3 o’clock at the
and Mrs, H. Davis
attendance.
Mr. and Mrs. F.
who has resided in
munity for the past two years,
have moved to Elimville and Mr.
and Mrs. W. J. Dobbs and Tom
are moving to the house Mr. and
Mrs. Cunnington vacated.
! Eastgr holidays are here again
and the exams all over. At least
the youngsters are all happy!
Mr. and Mrs. Jim Barker and
Mr. and Mrs. E. Greenlee and
Larry spent Sunday at the home
of Mr. and Mrs. H. Davis. Alexia
is spending a few days with Mr.
and Mrs. Barker.
Mr. and Mrs. Emerson Hamil
ton and daughter of Toronto and
Mr. and Mrs. Henry Hamilton of
Ailsa Craig spent Saturday after
noon and evening at the home
of Mr. and Mrs. James Turner.
SALADA
and
Don’t Make
Housecleaning
a Drudgeryhome of Mr.
with a good
Cunnington,
this com-
Lon-
the
Car-
or G-E
a lot of
amazed
helping
When you have efficient equipment, housecleaning-
isn’t half the job it could be. A Hoover
cleaner with all their handy attachments do
chores in a fast, efficient manner. You’ll be
at their cleaning- action and you’ll have a
hand for years to come.
Hoover or G-E
UPRIGHT OR TANK MODELS
R. E. RUSSELL
with an
it at a
in water,
to wash
Trim off the hard
surplus fat before
practice and skill to
, but just follow the
rules and you should not have
any trouble.
Mrs. J. M. Southcott sends in a
recipe that they tried the other
day for lunch. This dish was re
ceived so enthusiastically that
she has sent it in for the read
ers of the Times-Advocate.
“Frankfurt Quails”
Make a lengthwise slit in the
frankfurt or Weiner. Fill with a
VI inch stick of sharp cheese.
Wrap each weinex- (spiral fash
ion) with a whole slice of bacon
fastening each end with a tooth
pick. Place the slit side up in a
shallow baking dish. Bake in a
F. for 10-
shallow baking dish,
hot oven 425 degrees
15 minutes.
Mustard or pickle
of the cheese,
slice of bacon
much, cut it in
and wrap the
the
relish can
be used in place
If the whole
seems to be too
half lengthwise
half slice spirally around
weinei* and chees.
DO YOU KNOW THAT?
When you Salt the outside of
a roast before cooking, the salt
only penetrates the outside lay
ers and adds flavour. However,
when salt is* put on thinner piec-i
es such as steaks or chops the
salt will draw up the juices and'
flavour, Do not salt these pieces
until after cooking.
The
from
money
ceived
word "Salary” comes
'salarium”, meaning salt
since Roman soldiers re
part Of their pay in salt.
♦ ♦ ♦
Largest of the Egyptian pyra
mids has an estimated weight of
5 million tons,
* * *
The seven Seas are the North
Atlantic, South Atlantic, North
Pacific, South Pacific, Artic, Ant-
artic and Indian Oceans.
Phone 109