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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1951-07-26, Page 8Page B THE TIMES-ADVOCATE, EXETER, ONTARIO, THURSDAY MORNING, JULY 26, 1951 Your Beauty Is Qur Duty A lovely new permanent is just what you need to keep you look­ ing and feeling your best all summer long. Call today tor an appointment. Phone 146. Tomlinson’s Hairdressing Ailsa Craig Woman Wins Third; Prize In National Salad Contest' ( A hcwewiie trom Ailsa Craig lirs W. W. Musters. is a prize winnei in a nation-wide salad kt ripe Contest held by Chate- lah.t magazine. Her ’'Racon and Vegetable i’owi" wcai third prize for Ontario ever thousands of en­ tires trow every yurt of the :re- van <. Clustn on the ’nris texture Discover How Good Iced Teo Ccin Be! Make tea double strength and while still hot pour into glasses filled with cracked ice . . . Add sugar and lemon to taste. SALADA A’ appearance, taste and nutrition, Chatelaine says: “The nutrition and appetizing qualities of this combination are ideal in a salad to serve on the family table.” Re­ gional judge for Ontario was I)r. Jessie Brodie, Head of the De­ railment of Home Economics at the University of Toronto. If you'd like to give your family a treat during Salad Week JuA 27 to August 4. here is Mix Master' prise-winning re-1 < ip e: CACON AND VEGETABLE SALAD BOWL | “2 peeled dove of garlic j x btad ef lettme . i1 1 -ay raw Spinach .;y raw .arrets, shredded ■•2 ry. 1 :e.:spem onion, mums J cup alue cheese, crumbled hi pound of 1 aeon, cm.kea Run salad with cut .love vf g'ailic. Remove. Chop salad greens, in small pieces into bowl. Add remaining ingredients. Ptrar sufficient French diess'ng ever salad and toss. [Huron County [Crop Report I MiJk production is showing a ; slight seasonal decline. Some early hatched pullets are now coming into production. Wheat cutting is general, par­ ticularly in the South part of the County. Practically every field has some infestation of Hessian Fly, some rather seri­ ously infested. The hay harvest is still in progress, with wet weather still holding up opera­ tions from time to time. Spring grain prospects look excellent. Beans, soybeans and sugar beets also continue to make good growth along with the turnip crop. Ej.g yolhs are used in tanning lea: her. Dot’s Beauty Shoppe (North of Bell Telephone) | Nnaturelle permanent Waving* | Lustron Cold Wave j - Open Wednesday Afternoon - ! Dorothy G, Pfaff, Prop. PHONH 7,1 V’s Beauty Shoppe All Lines of Beauty Culture Machine, Machineless, Cold & Radio Waves Open Wednesday Afternoon I Closed Saturday Afternoon | for Half Holiday I Tel. 112 - Cnr. Huron & Main ELAINE JOHNSTON, PROP. LAJ ODAY, our first duty as Canadians is to back up our country's efforts to meet all threats to our freedom. - To do this, we must be strong not only in anus but also in our economy. And to keep our economy strong, we must do everything possible to fight rising prices 1 How can you help fight this inflation? One important way: by saving money! Nowadays, every dollar you spend for things you don't need helps to boost prices. But the money you save—in bank de­ posits, savings bonds or life insurance — ''votes'' against the menace of inflation. Remember too — savings help you. And your life insur­ ance savings help protect your family. So ... to support Canada's defense efforts ... to help yourself . . . save money every way you can now! THE LIFE INSURANCE COMPANIES IN CANADA —- — — — — - anij ffjejr RepresenfafiVes Blaclcler-Urquharfc Kirkton United Chunh was the scene of a lovely wedding when Mary Elizabeth, jounger daughter of Mrs. Urquhart and the late William Urquhart, became the bride of Garth Berry Blackler, elder son of Mr. and Mrs. Mau­ rice Blackler. The Rev. W. H. Pike. Ilderton. performed the double-ring ceremony against a background of blue delphiniums and regal lilies. Escorted to the front of the church by her brother, Jack Ur­ quhart, the bride wore a gown of Chantilly lace designed with net panels in the skirt, which fell gracefully into a train. The lace jacket featured a mandarin collar and long sleeves extending to points over the hands. A. lace and net headdress held her fin­ gertip veil, and she carried a white Bible with gardenias. As matron of honor, Mrs. Ger­ ald Paul, sister of the bride wore a gown of pale green velvaray or­ ganza with fitted bodice and full skirt, A band of hunter’s green velvet, tied at her waist, extend­ ed to the floor and her headdress was of matching velvet and sweetpeas. Miss Joelen McLeish, as bridesmaid, and Dawn Black­ ler, sister of the groom,* junior bridesmaids were gowned indenti- cally to the matron of honor. All carried white baskets of white sweet peas and ivy. Kenneth Blackler, brother of the groom, was best man; Roger Urquhart, brother of the bride, and Burns Blackler were ushers. Mrs. F. Switzer was organist, with Mrs. J. Beatty, Toronto, as soloist. Receiving at the St. Marys Golf Club, Mrs. Urquhart wore navy blue crepe with navy and white accessories and a corsage of gardenias. The groom’s moth­ er chose blue marquisette and lace, with navy accessories and a corsage of pink roses. For the wedding trip to Was- aga Beach and points north, the bride donned a black lace dress with black and green accessories and a corsage of gardenias. Mr. and Mrs. Blackler will reside on the groom’s farm at Woodham. KING’S COW WINS A CROWN — Attending- the Royal Agricultural Society's show in Cambridge, Queen Elizabeth gets a close-up view of the King’s red poll champion cow, “Royal Frolic", which was awarded the champion prize in ?'er class. The King was not present to see his victory. -Central Press C anadian Cool Salads For Summer L-25ID SHIPKA Dr. Russell Catt, a former veterinary of Dashwood, and at present inspector of meats in Regina, is spending a week with Mr. and Mrs. Milt Ratz and other relatives. Mr. and Mrs. Jack McKenzie and family of Windsor spent the past week at the home of Mr. and Mrs. Art Finkbeiner. Mr. and Mrs. William Clarke of Varna spent Sunday with re­ latives here. Mrs. Emerson Bawden and three children of Windsor are spending a couple of weeks with Mrs. Jacob Ratz. Mrs. J. Sharpe and Miss Violet Sharpe of Hamilton are at pres­ ent visiting with Mrs. Sharpe’s sister in Winnipeg. They made the trip by air. Mr. Thomas Breen of McGilli­ vray Township is at present a patient in St. Joseph’s Hospital, London, with a heart condition. Mrs. Fred Weiberg from near Dashwood is at present a patient in St. Joseph’s Hospital, London, I Mr. and Mrs. O. Gale from London visited last week-end at the home of Mr. and Mrs. Clar­ ence Gale. * Mr, and Mrs. Ray Collett and son from Oakville have been visiting for the past week with the latter's mother, Mrs. J. Ratz. Mr. and Mrs. W. J. Clarke from Varna were Sunday visitors j with relatives. Helen and Elsie Comfort from j F en w i c k are holidaying with J their sisters, Mrs. Mill and Stew­ art Sweitzer. Snelgrove Electric Phone 18-W Exeter Smart Girl She was going to her first dance, and before leaving, her mother told her that she should not just dance silently; talking to her partner was also a part of the social picture. During the evening her mother noticed that each time the music started the same boy tore across the floor, bowed her daughter and swept her away. Later the mother asked why the same boy chose her for every dance. “Oh,” she explained, *‘I was telling him a murder serial.” “Keep cool with cool cooking land cool eating", is the sound advice passed on by the heme economics of the Consumer I tion, Canada Der<-.rtmcnt Agriculture. They suggest the way to avoid that heat frustration is to cooking early in the morning be­ fore 01’ Man Sun turns on the heat. This is where jellied salads come into the picture for they may be made in the freshness of the early morning and allow­ ed to set in the refrigerator. Then they will be ready with a minimum of last minute prepara­ tion for supper or dinner. Re­ freshing jellied salads may be as simple or as fancy as anyone wants to make them and almost any combination of fruits, meats or vegetables may be used in their making. Tomatoes also make delight­ fully cool and appetizing salads. They are plentiful these days and the home economists are sure that everyone will want to serve them as often as possible. An ideal way of serving them is as stuffed tomatoes. There is such a variety of fillings that may be used for the purpose that it would be easy to serve different stuffed tomatoes for each day of the week. For example, a filling of diced celery, diced cucumber, sliced radishes and chopped green onions combined with a small] amount of whipped cream, a lit­ tle vinegar and seasoning to taste gives a salad which is sure to banish Monday’s blues. For Tuesday the tomatoes may be filled with cottage cheese which/ has been mixed with diced cel­ ery, chopped parsley and salad dressing. This will certainly be a winner with any family. Wed­ nesday’s stuffed tomato salad might boast a filling of diced chicken, diced hard-cooked eggs and chopped pickle moistened with salad dressing. For variety, ham or other meat may be used instead of chicken. Why not try an Italian type of salad for Thursday The filling would be cooked left-over macaroni, spa­ ghetti mixed with diced celery and well seasoned tomato pulp. Cole slaw, which adds interest­ ing contrast of color and texture may .be the choice for Friday’s filling for stuffed tomatoes. The last filling the home economist suggest is devilled eggs on a bed of salad dressing spread on tom­ ato petals, To make these petals cut a tomatoes in quarters to within one-half inch of the bottom and 1 spread out the quarters to form petals. Regardless of the type, any salad has greater eye appeal if attractively garnishei. ’ As a gay bouquet of flowers pinned to the shoulder lifts the spirits, so a. gay garnish brightens the salad. Simplicity is the key-note in gar­ nishes and one rule to remember is that all garnishes should be edible. Most folks know how to make radish roses, but not everyone has tried tomato leaving about 1-inch attached, then turn the- knife downward and pare the tomato round and round, as if peling an apple to get a contin­ uous peeling. Coil the tomato peeling around the bottom slice. The end should drop down na­ turally into the centre to form the heart of a rose. The home economists suggest that sprigs of parsley or water­ cress, slices of cucumbe/s or to­ matoes, green pepper rings, stuffed eggs or carrot or celery curls may also be used as other edible ganishes for your favour­ ite salad. Instead of peeling before slic­ ing it, try scoring it lengthwise with the tines of a fork. Then cut in diagonal slices. The dark green of the skin adds to the color of this edible garnish. Here are a few secrets for suc­ cess in making salads. Salads that are moist seem to lack freshness, so dry all greens thoroiigly; if using cooked veg­ etables, drain them well. Always mix. salads lightly, using two forks, as stirring with the spoon crushes the ingredients. Do not prepare salads until just before serving and wait until the last minute to add salad, dressing. Otherwise, the lettuce may be­ come limp and wilted, instead of being crisp and attractive. To give a little more chai af­ ter to the flavour of a vegetable salad, rub the salad bowl lightly surface of a piece garlic stand in the mayonaise for just a few minutes. Remember, a little gar­ lic goes a long way. A few leaves of fresh mint give a refreshing flavour to fruit salads. Be practical! Use your left­ overs for appetizing salads. Cub­ ed left-over meat may be mixed with raw carrotts, beets, cabbage spinach, radishes, cucumbers or with cold cooked peas or beans. Serve with your favourite salad dressing in a fresh, crisp lettuce cup. For a quick and simple, but appetizing supper dish, serve a fruit salad. Cut any desired fruit in cubes, quarters or halves top with a big spoonful of cottage cheese and serve with an appro­ priate dressing, For special oc­ casions, stuff peach or pear halves with cream cheese, cher­ ries and almonds. With the number of fruits and vegetables on the market to-day, there is great scope for ingenuity and originality in preparing sal­ ads. Lettuce, Watercress, Swiss Chard, endive, spinach or parsley may be used as a basic green. The salad ma-y be tossed, jellied, or the fruits or vegetables may be carefully arranged on a bed of crisp greens. For contrast of texture, flavour and color, try mixing seasonal fresh fruits or vegetables with canned or fro­ zen ones. THAMES ROAD Misses Margaret Cann, Elsie Bray, Nona Pym, of London, spent the week-end at their homes here. Visitors during the week with Mt. and Mrs. Melvin Gardinei’ were: Mrs. R. Thornton, of Cor- nation Alta., Mr.* William Hod­ gins, of Viking Alta., Mrs. Ar­ thur Gardiner of London and Mrs. John Fletcher of Exeter. Mr. and Mrs. Percy Passmore and Alice have moved to their new home in Exeter. We are sorry to see them leave our com­ munity. Miss Rosemary Passmore spent a few days last week with her uncle and aunt Mr. and Mrs. Cliff Moir of Hensall. Quite a number from this community spent Sunday at Ip- perwash and Kettle Point. Rev. Mr. Norval Woods of Thedford visited at the manse on Tuesday of last week. Dr. S. B. Mair of Detroit visit- d with his parents, Rev. Mr. and Mrs. Mair recently. Mrs. William Rohde held a Stanley Brush Demonstration at her home on Friday evening. Mrs. Dezell was the Stanley Brush dealer. Mr. and Mrs. Edwin Miller visited with Mr. and Mrs. Thos. Dickenson of Wesley on Sunday afternoon. Quite a number from the com­ munity spent Sunday at Port Stanley. The Passmore picnic was held at Grand Bend on Saturday even­ ing, Mrs. Murray Gibson and daughters Margaret Jean and Marian of Bryanston visited with Mr. and Mrs. Melvin Gardiner during the week-end. I Mr. and Mrs. Milton McCurdy are leaving on a motor trip to Western Canada, this coming week-end. Rev. Mr. Sinclair had the church service on Sunday morn­ ing. Rev. Mr. Sinclair is Rev. Donald Sinclair’s father. Mission Band met during the church service with Mrs. Mel­ vin Gardiner and Miss Doris El­ ford in charge. Mission Circle will be held on Thursday evening at the home of Misses Doris and Anne Elford. W.A. and W.M.S. will be held at the manse on Wednesday evening, August 1, at 8 p.m. The original fortifications of old Quebec date back to 1608. REFRIGERATORS HUXTABLE Phone 153-W '4. j 7 Models —7 Sizes 7 Prices, from BIG FAMILY SIZI-Hugo 8.3 cu. 11. tapcclfy with told from top to floor, FITS SMALL KITCHENS—Cornpact cabinet, takes floor space only 24’. in. wide. Adds triynuch mart food storage space, in so much leu floor space, it‘s just like increasing the sire of your kitchen! And you gain every- thing you wants • Full-Width Freezer locker—holds 35 lbs. of frozen foodi; 2 ice cube trays, • Full-Width Chill Tray-holds I5M lbs. moat; stores ice oubes, chills foods. • Full-Width Coldstream Crisper—big 16 qt. size; keops freshness longer. • Chromium Finished Shelves—slay new, provide 15 >q. ft. of shelf area. You couldn’t think of more to ask for! Built-in bottle opener on cabinet frame; tall bottle space that holds up to 24 quart bottles; entire interior is acid-resisting Porcelain Enamel; 5-year war. ranty on "Tight-Wad" unit. It’s the tops in value for you! I *:%• LEADS X IN J" ' VALUE \ FOO© INTERNATIONAL HARVESTER Model HA-B2 Exeter MONTREAL — Tasting is believing how very good this tea really is! Yes, the blen­ ders of RED ROSE TEA have made an ideal of quality—so that there’s real flavour­ satisfaction in a cup of their excellent tea. And real economy, too! Eor since Red Rose Tea is good tea its flavour goes a long, long more cups per pound! And each superb cup ; — including the milk way of Red Rose costs you less than a cent — 11.......Ill and sugar. So it’s both taste-wise and budget-wise to make a year-’round, clock-around habit of Red Rose Tea! And, by the way.— you’ll find that Red Rose Coffee is every bit as good as Red Rose Tea! Expenses Never Go “On Holiday” — that’s the sad truth of the matter. There’s no escaping the steady demands of day-to- day living at home or away. And, with today’s soar­ ing costs, a girl has to be more watchful than ever to make her money do the things she wants it to do. And I don’t mean just ordinary budgeting— that’s only part of the answer. Today’s problems call for a more effective. approach to money man­ agement! I think you will agree with many of mv friends that the BANK OF MONTREAL’S Personal Planning system is just that approach—the kind that enables you to look your expenses straight in the eye—without flinching. Why not get a copy of that interesting booklet, "PERSONAL PLANNING” at a convenient branch of the BofM. It will show you how to cope with the high cost of living—and save money too! Drop in for your copy today. Piping Hot Biscuits and a crisp fresh salad — just enough for a cosy meal for two. And CALUM ET BAKING POWDER insures these biscuits of their tender texture, their melting delici­ ousness. Young brides will find Calumet a boon in all their baking — it’s the. two-way action that does the trick in cakes and muffins as well as these tempting biscuits: Golden Tea Biscuits .,. 1 cup sifted flour 1/2 teaspoon salt6 tablespoons milk (about) 11/4 teaspoons Calumet Baking Powder2 1/2 tablespoons ShorteningSift flour once, measure, add baking powder and salt; sift into bowl. Cut in shortening until mixture looks like coarse meal. Add milk; stir With, fork until soft dough is formed (about 15 strokes). Turn out on lightly floured board and knead 20 seconds to shape. Roll lightly 1/2 inch thick and cut With 2-inch cutter. Bake in ungreased pah in 450 deg. oven for 12-15 min­utes. Makes 7 You’ll Point Husbands let Are A Funny Lol (Bless ’Em), ' They’ll complete- ly -ignore the fact ' that you’ve prac­ tically worn your­ self out cleaning the house from top to bottom.— you "do down” their fruits, and they’ll brag * ............... of course, CERTO but, just favorite __,__,,x about "what a little homemaker the wife is!” Never, realizing that with___ x w LIQUID PECTIN you can make jams and jellies that fairly sing with true fruit flavor, in 1/3 the* time their grandmother took with, the long boil method. Certo is something no modern jam. and jelly maker dan afford to be with­ out ... for even with beginners, re­ sults are always sure .,. the tested recipes under the label of each Certo bottle, followed exactly, in­ sure the best results ever! What’s more, you get up to 50% more jam or jelly from the same amount of fruit.biscuits. With Pride to sparkling, jewel-bright desserts you make with JELL-O JELLY POWDERS. And the family will waste no time in plunging in busy spoons to • taste the fruit-fresh flavor of Jell-O. But aside from the wonderful tangy flavor and t gorgeous appearance of desserts and salads made with Jell-O —you’ll appreciate the ease with which you can prepare any of those seven “locked-in” flavors. No wonder Jell-O’s such a midsummer favorite! It’s as thrifty a time-saver as you’ll find anywhere. Keep of Jell-O on hand this summer, and serve Jell-Oseveral packages desserts and salads often. Here’s A Brand New “Buyword” for folks with bothersome corns ’n' calluses ... a word you’ll use again and again if your feet are a problem to you—Phenylium! It’s the new wonder ingredient in BLUE-JAY Corn and Callus Plasters. It took ten years qf scientific research by Blue-Jay to develop Phenylium—-and it was certainly well worth the effort! For Phenylium is effective in 95% of the cases tested—works 33% faster to yet rid of corns and calluses. That’s why so many folks are saying—"It’s the best news in( years for people with^/f unhappy feet!” Ask your druggist today for "Blue-Jay” with the hew wonder-working Phenylium!