HomeMy WebLinkAboutClinton News-Record, 1969-08-14, Page 10what. kind of man
keeps our water
flowing in Clinton
DEPENDABLE, SAFE
WATER BECOMES YOUR
SERVANT AT THE
TURN OF THE TAP
Sometimes we take its availibility for granted, but
it requires men and equipment on duty constantly
to maintain your water supply. Household needs
and fire protection are a must in any community.
Even if electrical power 'fails, we can maintain your
seply with our auxiliary diesel system.
FRIENDLINESS IS AN ESSENTIAL PART
or OUR DAY'S WORK
MEET OUR WATER WORKS EMPLOYEES
CLINTON
PUBLIC MI MS COMMISSION
. ... , ........
f.
ROYCE FIIEMLIN TOM O'CONIV5LL Foreman
TOM SHEARER
Purnpl-lotiSe and
Disposal Plant
Operator
AssiStant
FOLKS WHO SAVE MONEY HAVE TO.
aE WISE — AND PEAL WITH
ART'S SUPERTEST
Albert St. — Clinton
482-7903
THE
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THE HIVE
n FORD Headquarters 0 Huron County'
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2-1968 PONTIACS
Stratothiefs, 2 door sedans, 827 V8's,
automatic transmissions. Expertly maintained
by qualified OPP mechancics. These units will
be sold "as is" on a first come, first served
basis. Your opportunity to own and drive a
1968 auto for the price you'd normally pay fbr
a 66 model.
22 1960 to 1964 MODELS
Hardtops, sedans, V8's,- 6's, 2 doors, four doors, most with radios. We want to clear
these out now. We'll look at any offer. You will be pleasantly surprised at the
bargaiht waiting fbr you. All cart safety Checked prior to delivery.
SEEING IS BELIEVING — SEE US TODAY .
OPEN NIGHTS TILL 0:00 P.M. — SATURDAY TILL 6
Servite department Open a.M. to 6 pan, Monday thrli Saturday — Alf
work performed by Factory Ttained Mechanics.
Goderich Motors Ltd.
Phone 524.808 or 524,7300 — 35 South St., Goderith
1695
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FORD - GODERICH M OTORS FORD GODERICH MOTOR S
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FORD 60OtikitH MOTORS FORD
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60bEttlICH MOTOR
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We are equipped for
fast unloading service.
—Our automatic
grain handling facil-
ities eliminate wait-
ing, when you bring
your grain to Top-
'notch.
We are Buying
Wheat, Barley, Oats,
Corn, Flax and
Mixed
Grain
THE ELEVATORS WILL BE OPEN 6
DAYS or THE WEEK AND WILL BE OP—
EN AT NIGHTS IP GOOD HARVESTING
WEATHER
Guaranteed Trust Certificates
MOVE AHEAD WITH
STERLING TRUSTS
372 Bay Street, Toronto/364-7495 Also Barrie and Orillia
OPNOTCH
TOPNOTCH FEEDS LIMITED
CABBAPE ROLLS
BUTTERED PAULI Fi-PYKR CRISP TOSSED SALAD
HQT MUFFINS
PEACH OR PEAR. COOL
For a delicious change in
your summer fare, try tasty,
economical cabbage rolls,
suggests the Food Council,
Ootario Department of
Agriculture and Food.
Tender, fresh cabbage
combined with a tasty ground
beef mixture provides a filling
high protein meal.
Fresh pear of peach halves
filled with cottage cheese or
yogurt make a refreshing dessert.
CABBAGE ROLLS (41
% pound ground beef ,
2 tbsp,butter or oil ,1
2 tbsp minced onion
cup cooked rice
teaspoon salt
1/4 teaspoon pepper
Few grains cayenne
1 can condensed tomato soup
Cabbage leaves
Brown meat and Mite onion
in butter, Mix beef, rice, salt,
pepper, 4114 cayenne, Moisten
with 1 tablespoon soup. Cook
cabbage leaves 2 minutes in
boiling water to cover. On each
leaf put 2 tablespoons mixture,
Fold leaf to enclose mixture and
fasten with toothpicks. Pour
soup and equal amount of water
over meat, Cover tightly,
Simmer 11/2 hours.
NOTB; Vary by using sausage
meat, pork, or leftover cooked
meats.
Agriculture have selected two
simple recipes for you to try.
"Glazed Peaches" use fresh
peach halves. The hollows are
filled with a sugar and butter
mixture then baked a few
minutes until tender and served
warm with whipped cream and
toasted almonds. "Peach
Delight" is a molded dessert
incorporating diced peaches and
whipped cream. It may be
garnished with sliced peaches.
GLAZED PEACHES
6 medium peaches
2 tablespoons lemon juice
3 tablespoons butter
1/3 cup brown sugar
Few drops almond extract
Whipped cream
2 tablespoons slivered, toasted
almonds
Peel peaches, cut in halves and
remove pits. Arrange, cut side
up, in a greased baking dish and
sprinkle with lemon juice. Cream
butter and sugar. Add almond
extract. Fill hollows in peaches
with sugar mixture. Bake in a
350 degree F. oven, basting
occasionally, until peaches are
tender. Serve warm, topped with
whipped cream and toasted
almonds. 6 servings.
PEACH DELIGHT
1 package (3:ounce) orange or
lemon jelly powder
1 cup boiling water
% cup cold water
11/2 cups peeled, diced peaches
1 teaspoon lemon juice
1/2 cup whipping cream, whipped
Dissolve jelly powder ' in
boiling water. Add cold water
and chill until beginning to
thicken. Beat until frothy.
Sprinkle peaches with lemon
juice and fold into whipped
jelly. Fold in whipped cream.
Pour into 6-cup mold or 6
individual molds and chill until
firm, about 3 hours. Unmold
and serve garnished with sliced
peaches if desired. 6 servings.
NOTE: Peaches may be
sprinkled with 2 tablespoons
sugar, sweeter dessert is
preferred.
HOMEMADE BREAD
Want that professional golden
brown crust on your homemade
breads, rolls, and• pie crusts?
Brush them just before baking
with a mixture of milk and
sugar...one quarter cup milk to
one tablespoon of sugar.
NEVER BOIL ME
Boil eggs? No, say food
experts at Macdonald Institute,
University of Guelph. High heat
Will toughen egg protein. Place
eggs in a saucepan of cold water
and heat slowly until the water
just boils, reducing heat so that
the water will not boil again. For
soft-cooked eggs, simmer 2 to 4
minutes; for hard-cooked, 15 to
20 minutes. Cool at once in cold
water to prevent dark surfaces.
$hish. Kabobs
Where did shish kabob
originate? We're told that a long
Mae Ago TUrklall soldiers
speared pieces of mutton ,on
swords •roasted the meat.
over the flames.of a roaring
campfire, and the shish hoob
consists of many different
combinations of meat, fruit And
egetable,S„
Home economists at
Macdonald Institute, University
Of Guelph, suggest this treat for
simple entertaining. You will
need large skewers especially
designed for this type of
bgbecping, 'Titey,Arp available at
hardware And patio shops and
they .are relatively inexpensive.
Then simply set out dishes of
small food pieces and let
everyone spear his ,own
specialty, Use beef, lamb or ham
cubes, tomatoes, green pepper,
mushrooms or parbroiled corn,
potatoes, onions or carrots.
When using raw and partially
cooked food, start the raw
chunks first and then' add the
cooked pieces. Avoid erowding
Broil over hot coals and brush
pieces with butter or a barbecue
sauce. Allow 10 to 16 minutes,
depending on how, well done
you like the meat.
MARINADE
Combine 1 cup salad oil, 1/2
cup lemon juice, !A cup soya
sauce, 1/4 cup each of
Worcestershire sauce and .
prepared mustard, 2 tablespoons
salt, 2 garlic cloves minced. Mix
well.
Hanover is site
of region parley
Officials from municipalities
in Huron, Grey and Bruce
Counties have been invited to a
"frank and informal" meeting
being held in Hanover by a team
of Ontario cabinet ministers on
Sept. 4.
The meeting, called to discuss
municipal government reform, is
one of 13 such sessions being
held across the province this
summer to increase
communication between
Queen's Park and local
governments.
The gathering will be in the
Hanover Legion Hall, starting at
2:30 p.m., and is expected to
last two to three hours.
The cabinet ministers will
talk about the new Assessment
Act and other changes proposed
by the provincial government
and will ask local officials for
first-hand information on their
needs and views.
Provincial Treasurer and MPP
for Huron Charles MacNaughton
and Municipal Affairs Minister
Darcy McKeough plan to attend,
among other ministers.
_ Gail Marlene Coombs, 21, Of
200 Roehampton Ave., Toronto,
graduated recently as an Air
Canada stewardess following a
five-week course in Montreal.
Born in Calgary, Miss Coombs
formerly lived in Clinton and
Chatham. Prior to joining• Air
Canada last April, she •was
employed as a secretary with
Gibson Willoughby Ltd.,
Toronto. She is now based in
Toronto with the airline.
Forty-four foot stack of 1,380 bales of hay dwarfs James Fisher of RR 4, Goderich. The stack was
built on the Colborne Township farm by Mr. Fisher's son after the barn reached its capacity. — Staff
Photo
Fifty mem—bVis""irf''trie aint'on Christian Reformed Church camped for
several days last week in Colborne Township and the boys found a deep spot on the Maitland River in
which to cool off Saturday. Jack Roorda was in charge of the camping trip.—Staff Photo
1Q cli.ritQn Thursday, .Al490-t. 14, 1969.
Menu of the week Another Clinton girl
wins safety contest
Debra Hart of 328 Matilda
Clinton,St., hAs won a second
p0.4e• M. the fourth .competition
in this year's Orrier's Summer
Safety Contest, Sponsored by
the Ontario Safety League, the
contest is published each year as
a public service by The
News.Record..
•
Jo-Anne Collins of RR
Clinton, test week received a
new bicycle as a first prie in the
contest. Her brother, George,,
won a Flyte accessary kit,
The OSL believes this
summer's • contest was a
"resounding success" in its goal
of reaching thousands of
children with a safety message
during school holidays, The
volume of mail received this year
far exceeded that of any
previous contest,
Much of the appeal of a fresh
peach is due to its appearance.
Its rosy gold complexion makes
it a real showpiece. One look
and you want to taste it — once
tasted you want more. Canadian
grown peaches, unsurpassed in
flavor, are appearing on fruit
stands at roadside markets and
produce counters of
supermarkets at this time.
According to the Canada
Department of Agriculture most
peaches are sold as Canada No, 1
grade. To qualify for this grade
peaches must be hand picked,
well formed, uniformly matured
and sized, having a minimum
diameter of 2 to 2 1/8 inches
depending upon the variety.
They must be free from insect
injury, bruises or other marks
and disease.
Peaches may be bought in 2-,
4-, 6- or 11-quart baskets. They
may be advertised as
"clingstone" or "freestone,"
These terms signify the degree to
which the flesh adheres to the
stone. Most Canadian grown
peaches are the freestone type
and are used for canning and
freezing. Fresh peaches should
be well colored for the variety.
They should be picked over
when you get them home, The
ripest ones should be
refrigerated unwashed and will
keep for several days. The others
should be ripened at room
temperature away from the sun,
then refrigerated when well
colored. A 6-quart basket of
peaches will have from 28 to 32
peaches and should weigh about
10 pounds. Each pound will
provide 2 cups of sliced peaches.
Juicy and ripe, fresh peaches
make delicious eating
out-of-hand. If, however, they
are to be sliced and used to top
cereal, ice cream or cake they
should be lightly sprinkled with
sugar to start the juices running.
When used on a salad plate with
other fruits or cottage cheese or
in a chicken salad, the slices
should be sprinkled with lemon
juice to prevent browning.
If you are planning to freeze
or can peaches ask your produce
manager fora variety that does
not brown readily. Peaches
require special treatment to
prevent discoloration during
freezer storage. The home
economists of the Canada
Department of Agriculture have
provided full freezing
instructions in their free booklet
"Freezing. Foods," publication
892, which may be obtained
from the Information Division,
Canada Department of '
Agriculture, Ottawa.
During their all-too-short
season, you will wish to serve
many desserts made with fresh
peaches. The home economists
of the Canada Department of
Fresh peaches appear