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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