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Clinton News-Record, 1969-10-23, Page 1541 OPNOTC11 TOPNOTCH FEEDS LIMITED TOP PRICES FOR , CORN BARLEY AND MIXED GRAIN CI 0 ALSO • SEED WHEAT O LAWN SEED and O LAWN FERTILIZERS We have a good line of VETERINARY SUPPLIES AND PREMIXES. - Phone 52'7,1910 SeafOtth SOUNDS FANTASTIC Discount Record Sale of Canada is proud to announce a spectacular Record Sale in our Exclusive Dealer. GINGERICH'S Sales & Service Ltd. Appliances & Furniture 4111110•11 JANE PARKER SPICED SPANISH BAR CAKES 19 OZ CAKES 31.00 Reg. ea. 39c — SAVE 17c Price 5 The Educator Classic Library BIG BOOKS are 12 ol th e wrld's greatest classics--produced in a modem & Unkque Style for you end your entire family. A new BIG BOOK will be available each week and each week you sav el Reg. S4.00 values—now at the all-time low price of S1.79 each. Each book is COMPLETE Ei UNABRIDGED, exactly as was Wilton. • Boy a book a week until your set is complete. Each book is HARD COVER, FULL COLOR, big x 1/ sis. Each book is (oily ILLUSTRATE D- Redact GIFT. BIG 5000--lot agcs—ALLTIME CLASSICS, Already over 5,000,000 BIG (300KS sold I to ownTrentire Island for only Now! chance Your ANOTHER BOOK ON SALE NEXT WEEK ONLY $1.79 EACH •••••,A1: itegAr VALIE °I Today, The*BIG BOOKS cost less at... West St., Go derich *BIG ART *BIG TYPE • WW1 moii; 'orVrTATMlie p .a plod marg^art OrmIWV ,A.P.41 *BIG EXTRAS iluitnited bmUtarOly #NOpeelalInteleal 5PtilM114,—• ehltriatning and NO FINER BEEF SOLD ANYWHERE ED BRAND Your Choice CUBE STEAK S Cut From Eye of Sirloin Point b 1.27 WHY PAY MORE NO FAT ADDED TO BEEF ROASTS EVER ... NOT AT A&PI Porterhouse. or Wing STEAK or ROAST RUMP or POINT SIRLOIN ROAST BONELESS Bo neless Botto mifEAKROAST ROUND STEAK SIRLOIN STEAK Full Slice or Minced A&P Brand, Pekoe&. Orange Pekoe SPECIAL BLEND TEA Dry Cat Food PUSS'N BOOTS Maxwell House Brand - (10c OFF) 1-LB BAG 69,1 Reg, Price 95c — SAVE 7c 128-FL-07 B11. 8 Reg. Price Inef 27c — SAVE 9c BREAD CRACKED WHEAT 2Lc';'A'vs45? Green Giaht Srand, Fancy Reg. Price 2 tins 55c SAVE lit PEAS or CREAM STYLE CORN 4,,rls 9 SPAGHETTI 'nt 67yar'81,zitygE' 3 16-oz Pkgs 69? ALL PRICES SHOWN IN THIS Ab OUARANTEE0 THROUGH SATUODAV, OCTOBER 26t1i, 1969 Reg, Price 89d — SAVE 4c 1-LB BAG 8 5 fe Reg. Pribe 55c — SAVE 6c 2WZ PKG SAVE AN ADDITIONAL 4c AT A&PI COFFEE JAVEX LIQUID BLEACH Jane parker; Sliced, Daily Dated Menu of the TURKEEY DIVAN ..c1XVIVIATO LETTUCE WEDGE CRUSTY PUMPKIN PARFAIT SQUAR RS. This WOO convenience Cookery welcomes leftover turkey and pumpkin..The turkey divan is made simply by lining a greased baking cliSh With Sliced, cooked turkey and cooked broccoli, adding a can of cream soup or cream sauce, topping with shredded Ontario Cheddar cheese, and baking for 2Q to 25 minutes at 375 deg F. For a different salad, toss _diced tomato, cuctimber, and green onions with your favorite seasonings and dressing, .Serve over crisp lettuce wedges, suggests the Food Council, Ontario Department of Agriculture and Food. PUMPKIN PARFAIT SQUARES 11/2 cups graham cracker crumbs IA cup butter, melted Home economists at Macdonald Institute, University of Guelph, have combined fresh cranberries with a stuffing mix to come up with a convenient and savory dressing — perfect for your turkey. CRANBERRY STUFFING 2 cups fresh cranberries 1/2 cup butter or margarine 1/2 cup orange juice 1/2 cup white sugar 1/2 tsp. cinnamon Th tsp. cloves 1 8-oz. . package prepared stuffing mix. Nash cranberries, remove Stems and chop coarsely, Combine butter, orange juice, sugar, cinnamon, cloves and 1/2 cup water in saucepan. Cook over low heat, stirring until butter is melted. Remove from heat. Add cranberries and mix well. Add stuffing; toss lightly For perfect preserves, here are some pointers from the food specialists at Macdonald Institute, University of Guelph. Select fresh, firm fruit and vegetables, free from decay. i. aughtly under-ripe fruits are best for pickling. Use coarse salt for pickling, since table salt tends to cloud the brine. Use fresh herbs and spices. Cider vinegar gives the best flavor,a while white vinegar gives the best color. Use enamel, glass, aluminum ' or stainless steel utensils. Brass, copper, iron and galvanized materials are apt to cause undesirable color changes. A Pack while hot in sterilized jars. Fill one jar at a time and adjust cap before filling next jar. Remove air bubbles , by week 1/4 PUP sugar V2 cup pecans, finely chopped (Optional) 1 qt vanilla ice cream 1/z cup canned pumpkin 1/2 cup brown sugar 1/2 tsp. salt 1/2 tsp, cinnamon 1/4 tsp, ginger 1/8 tsp, powdered cloves. Combine crumbs, butter, sugar, chopped nuts. Press firmly against sides and bottom of 9-inch-square pan, Bake at 375 deg for 8 minutes. Cool, Soften ice cream to custard consistency. Mil pumpkin, brown sugar, salt, and spices. Alternate layers of ice cream and pumpkin in cooled crust. Place in.freezer until hard. Wrap with foil to store. Remove 20 minutes before serving, Cut into 3-inch squares. Serves nine. Note: This also makes a delicious parfait! Layer the ice cream, pumpkin and graham cracker crumbs in tall, cool parfait glasses. with a fork until combined. Makes 5 cups dressing. This recipe for uncooked cranberry relish from the Food Department, Macdonald Institute, University of Guelph, uses cooking apples and cranberries, both in season now. The relish should be kept in the refrigerator and served within a few days after making. CRANBERRY RELISH 4 cups fresh cranberries (1 pound) 2 cups unpeeled cooking apples, cored 2 unpeeled oranges 1 lemon 21/2 cups white sugar Put apples, oranges and lemon through food chopper. Mix chopped fruit with cranberries. Add sugar and toss gently to blend all ingredients. Refrigerate. Makes 3 pints. running a rubber scraper between jar and food. Stand filled jars right side up, away from drafts, to cool. Check seal after 24 hours. Store in a dark, dry, cool place. Relish Home-made, spicy-sweet relishes, wrapped in autumn colors, labelled with your own labels and tied with fancy bows, make charming personalized gifts at birthdays, bridge, bazaars, Thanksgiving...even Christmas. Fresh fruits and vegetables are still plentiful and not too expensive, so try these recipes from the Canadian Sugar Institute for fun and good times. Pumpkin makes Pumpkin isn't for pies only. In this recipe, pumpkin makes a light, creamy pudding, sparked with a spice and orange .accent. Home economists at Macdonald Institute, University of Guelph, suggest serving it with whipped cream and a sprinkle of nutmeg, PUMPKIN PUDDING • 2 slightly beaten eggs 1 cup canned pumpkin SPARKLING DESSERT Fresh fruit is simple but glamorous in this sparkling dessert from the Food Department, Macdonald Institute, University of Guelph. In advance, heap crushed ice in a compote or a low, wide glass bowl; insert a cup in the centre for dip and store in freezer. At serving time, nestle fresh or preserved fruit into the crushed ice using tinted toothpicks. Serve with this tangy dip: Fruit Dip 1/3 cup sour cream 1/4 cup powdered sugar 1/3 cup mayonnaise 1 teaspoon grated orange rind 1 tablespoon orange juice Combine thoroughly and chill before serving. APPLE CHUTNEY 3 lb. sour apples 2 cups malt vinegar 3 cups brown sugar 3/4 oz_grounct.ginger,,,,, 1/2 tsp. mixed, pickling spice 1/4 tsp. cayenne pepper 11/2 tsp. salt 1 lb. seedless raisins Pare, core and chop the apples.' Cook gently in vinegar to a thick pulp. Stir in the sugar, spices and raisins and boil for about 20 minutes without the lid, until thick and smooth. Stir often to prevent burning. Ladle into sterilized jars and seal. Conserve DAMSON PLUM CONSERVE 2 lbs. ripe Damson plums (41/2 cups prepared fruit) 1 orange 2 cups water 1/2 cup light or dark raisins - 1 box powdered fruit pectin 7 cups granulated sugar 1/2 cup coarsely chopped walnuts Sterilize about 11 jelly glasses. Prepare fruit: cut unpeeled plums in halves, pit and chop fine. Chop unpeeled orange very fine, add water, simmer covered for 20 minutes, Combine with plums. Into saucepan, measure 41/2 cups prepared fruit. Add raisins, then pectin, mix well. Stir over high heat until mixture comes to a hard boil. Stir in sugar at once. Bring to a full, rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Add nuts. With metal spoon, skim off foam. Stir and skim by turns for 5 minutes, Fill glasses, paraffin. Cool and cover with lids or paper wrap. Store in a cool, dry place. Viking FILL UP ORDER OUR OIL ITS NEPER TOO LATE, YOUR FURNACE NEEDS A lig /701.03- A--"c- Mktg Harry Williams 482,6683 CLINTON Distributor for all Shell Oil products sHeLL CHEMICALS light pudding 1/2 cup sugar 1/2 tsp. allspice "A tsp. nutmeg 1/2 tsp. grated orange peel 1411h-oz. can (1-2/3 cups) evaporated milk - Combine eggs, pumpkin, sugar, nutmeg, allspice and orange peel; slowly stir in the evaporated milk. Pour into custard cups. Place in a shallow baking pan; pour hot water around cups to a depth of one inch. Bake in a slow oven (325 degrees F) about 50 minutes, or until a knife inserted in the centre comes out clean. Eggs may be frozen and stored in the home freezer for up to four months, say borne economists at Macdonald Institute, University of Guelph, 1feggs are a special at the grocery or if you have extra quantities, freezing them for future use is, economical and bandy. For best results when freezing, follow these guidelines: Whole eggs — Break eggs out of shell, If using eggs in a meat dish, dressing, sauce, or for breakfast, add 1/2 tsp. of salt to 1 cup eggs (about 6 eggs), For use in baking or desserts, add 1/2 tsp. sugar to 1 cup eggs. Mix thoroughly with a fork. Package and freeze. Egg yolks — When, using egg yolk in desserts or baking, add 1 tsp. sugar to 1/4 cup egg yolk. Mix thoroughly. Package and freeze. — .1 Egg whites No mixing is required. Package and freeze. Freeze eggs ' ' in packages containing specific amounts, For example, one or two eggs for baking, six eggs for scrambling, twelve egg whites for angel cake. Use freezer cartons or glass jars for large amounts, leaving 1/4-inch headspace at the top of cartons and 1 inch at the top of jars. For smaller quantities, individual ice cube trays can be used. Freeze eggs in the tray, Olintpn iNgyv.s43PPPrgi, Tbtocley,, October 409E9 7A Clinton Memorial Shop Y! PRIME and SON CLINTON — EXETER SEAFORTN Phone 482-7211 Open Every Afternoon I•cocol ReProsientativ• A. W. STEEP 482-6042 '2.99 GLEN CAMPBELL (Galveston) Also All Brand Names - Popular, Religious, Western etc. Maple Leaf Pure Pork Sausage Meat Fearman, By the Piece, Any Weight Cut Beef 16 Bologna Shop y lb 5, Wieners 0 All Beef Ecuador, Large Size BANANAS Florida, New Crop, Marsh Seedless GRAPEFRUIT 10f0,79? Cranberries galore for fall family feast Pointers for perfect preserves Eggs can be frozen and stored 4 months remove When frozen and pack in freezer bags. Thaweggs at room temperature Or in the refrigerator. To substitute frozen egg in place of fresh, use 11/2 tbsp, thawed egg white for 1 white of egg; 1 tbsp, thawed egg yolk for 1 yolk of egg; 21/2 tbsp. thawed whole egg mixture for 1 whole egg. TOM JONES (This is Tom Jones) CLINTON I STEREO lPs ONTARIO Now Only List Price $5.29 HUMPERDINK (Man Without Love)