Clinton News-Record, 1971-01-14, Page 102A Clinton. News-Record, Thursday, January 14, 1971
To make these "Apple Roll-Ups" finely chopped apples are added to a thin batter, similar to that
used for French "crepes". When the thin pancakes are cooked the home economists of Canada
Agriculture spread them with a sweetened sour cream and cinnamon filling before rolling them.
Plan on at least two per serving because when served warm they make delicious eating,
Desserts made from apples
Yes, if you start right now
tO_put a fixed amount , -
regularly hen a Victoria
and Grey Company
Guaranteed Investment
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WCTORIA,„
VG GREY
TRUST COMPANY SINCE 1809
•Lealand Hill, Manager
Elgin and Kingston Streets,
Goderich .524-7381
A. Saddle and ghillie oxfords
are good choices for school
shoes because of their broad toes
and laces' which allow
adjustment,
Everyday shoes should be able
to take plenty of abuse.
Some shoes have scuff-tips
over the toes for added
resistance.
A child should be happy with
the look of the shoe.
Many dress-up shoes are Doti
designed for everyday wear;
they're for special events and
not for the playground.
Q, How much "grow room"
should be allowed?
A. You'll have to use your
own judgement — usually a
space of 1/2" to 3/4" beyond the
end of the toe is adequate, New
shoes are needed before the
child's toes reach the end of the
shoes and the toe cap presses
down on toes; and when shoes
are badly worn or stretched out
of shape.
Q. What can wear patterns
tell about the fit of shoes?
A. Shoes should be worn
evenly at the ball of the foot,
and the heel worn at the bank
outer edge.
Signs of wear at the toe
indicate shoes are too short;
probably outgrown.
' Wear around the edge of the
sole tells that the shoe is too
narrow across the ball of the
foot; this may eventually cause
bunions and corns.
Excess wear on the inner edge
of the heel or sole may indicate
that the child is not walking
properly.
Q. Should shoes be handed
down?
A, No; each shoe molds itself
to the characteristics of the
wearer's foot,
Q. They say that babies
should wear high top shoes; is
this so?
A. Although mothers are
often advised to put babies into
high top shoes first on the
theory that it helps the arch, this
is not necessary. The foot and
arch will usually develop
normally in low quarter shoes
with adequate space and a
straight last.
Q. I hear that children's feet
are getting bigger. Is anything
being done about it?
A. There is considerable
research being done at the
moment regarding the size rangy
of children's shoes, since a
recent study showed that 90% of
children in the 11.12 age group
now wear adult shoe sizes. Several
Canadian manufacturers have
introduced a line of children's
shoes that cover the size and
style requirements. of the larger
footed youngstet,
Q. What about new materials
being used in children's shoes? Is
it as, good as genuine leather?
A. In soling products, the
plastic and neolite products long
outwear leather. They are also
fungus proof, The main
drawback to footwear with this
type of soling is that it is usually
,made by the molding process;
,rather than by the, sewn or
cement process. Molds are
expensive to buy, so in order to
keep prices in line,
manufacturers do not offer as
large a selection in styles.
Q, People say that children's
shoes do not wear as they used
to; is this so?
A. Children often no longer
play on grass or dirt surfaces.
The trend today in schools and
playgrounds is to asphalt
surfaces, which are very abrasive.
Shoes naturally will wear out
faster, and parents should bear
this in mind.
Shoes are one of the most
important articles of clothing to
your overall health and
well-being. Selection of proper
footwear, particularly during a
child's growing years, will assure
good foot health now, and in
later life.
4 111SCHIO
Pow
2-lb.
. Cello Pkg.
1 48-0z. Tin
MARTIN'S ASSORTED
FRUIT DRINKS
4 4
CLINTON
Dole Fancy
Fun COCKTAIL DETERGENT
Powdered Oxydol
Tins
(17c Off Label)
Giant
89
Box
Pkgs.
of 2
Cloverleaf Pink
SALMON
1544-0z. Tin 813 ,
Top Volt, Choice Whole
White
POTATOES
fin,
Kleenex I Asst'd Cols.1 Pop-Up
FACIAL TISSUES
Box of 300 (2-ply)
29
Westinghouse Extra tile
Light Bulbs
(40,60, 100 Waft)
osisey (Assyd c.v.)
Bathroom Tissue
2 -Roil Pkg.
29°
Kleenex Asst'd Cols.)
PAPER TOWELS
2-Reif Pkg. 45,4,
PS
Primo Pork
TENDERLOIN
lb.
Aga
Burns (by the piece)
BOLOGNA
Well Trimmed
BLADE STEAKS
Bright's (Trent Concentrate)
WITH IGA'S LOW REBELLION DISCOUNT PRICES YOU ALWAYS COME OUT AHEAD
'Raspberry or Strawberry
TOP VALU JAM
Terry
DOG FOOD
1.5-bz Tin
7-tb.il rig
Top valu
LIQUID BLEACH
64.i0t, Plot. Jug
Valley tarn, ChOke Frozen
FRENCH FRIES
2,1.1r. Poly Bag
fop Valir Awirted
CHEESE SLICES
Tomato Sr Vegetahle
HEINZ SOUP
10-0z. Tin
bog 89
U.S. No. 1 florida Pascal bat, N,1
Celery Stalks 29' Potatoes
GOLDEN YtitOW tAilGE
BANANAS...
California Sunkist canado No. l WolcOd
Navel Oranges 69 'Tun tips
1:13 NO.1 11144R SKIN
TANGERINES
DOZ, $ nice,
ttricton
AiiN.13.to
Thictusprt IliStiit'aulliCAT
/Oneutoucterrnst
SHOP IGA FOR MONEY SAVING, REBELLION
IRMO PIUS
CONSUMER CARE SERVICE . RED BRAND TABLE TRIMMED BEEF
. TOP QUALITY AND VARIETY . THE OWNERS ROHE STORE
. DAWN DEW FRESH PRODUCE . SATISFACTION GUARANTEED
IGA
HAPPYVALE or SILVERDALE STANDARD
GREEN PEAS
111
IGA
VOGUE (ASST'D COLOURS)
14.0z.
Tin
BATHROOM TISSUE
4-roll Pkg.
IGA
SILVERDALE STANDARD
TOMATOES
2 28-0z. Tin
IGA
McCAIN'S FROZEN
APPLE PIE
24-Oz. Pie
- • Vt. 7' •
Short Rita or Round gone
Shoulder
ROAST
SS:
{No Tot
Added)
Slade,
tutris twt. Pickled Voc.tili'ot. 49,_
Cultagt Rolls ' IC! `
liUtos Het Dog
Wieners g,': 49c
Top VOlu
Cooked Ham 8.4:: 59 t
%sans forth
Sausage 49'
Rouen Bone Sheulder tut
Swiss Steaksm.79'
Top Vali" HOt Dog
Wieners ,a',''it';,t 55'
title Ash RitsPtime
95 t
Rik Roast Ilt.
t so.Prekted tend tun)
Rack Baton . 79c
toienhan's Epicure Sliced
Side Baton lb. 57c
Switi's incy Maple
Sausage :,11,t: 59c
.......
Rib Steaks 99 t
Mary Mlles VI's)
flonelooPlalla It,. 8 t
Swifts ApPleWoad Silted No. 1
( Onoiity ,_
Side Baton lb. Or Prinirose Bt
Steakettes lb. S9c
for ataisinfl Shbrt ..,
9 Ribs of Beef a. t
itopetted (Shank Half)
Lamb Legs 16. -59 c
IGA
SILVERDALE LONG SPAGHETTI OR
ELBOW MACARONI
Weston's Saltines or P1, or
Salted
CRACKERS
1-Lb. Pkg. 350
Instant (72-os. bag)
Quick is lb. 5a9)
ROBIN HOOD OATS
Bag Sc
Buying and cariitg for new shoes
Many shopping carts are
carrying apples to the check-out
counter these days. Because
Canada's favorite fruit is eaten
"out of hand" as well as in pies
and puddings most families
usually buy an all-purpose apple.
These may be Cortland,
Delicious, Gravenstein, McIntosh
and Spartan.
Apples are sold mostly in 3-,
5-, or 10-pound plastic bags but
are also available in 4- or 6-quart
baskets, half-bushel or , bushel
baskets and in boxes or cartons.
The quantity purchased will
depend upon the home storage
available. Perforated plastic bags
of apples should be stored in the
refrigerator. Baskets or hampers
of apples should be covered with
perforated plastic and stored in a
cool room where the
temperature is about 40 degrees
F. I
Warm desserts made with
apples fit quite naturally into
fall meals, The home economists
of Canada Agriculture offer two
recipes using apples with a
batter.
In the "Apple Roll-Ups" the
batter is thin like a pancake.
Finely chopped apple is added
to the batter before it is poured
in small amounts on a greased
hot griddle. When the pancakes
are done, they are spread with a
sweetened sour cream and
cinnamon filling then rolled.
SALMON PIZZA PIE
2 cans (7-3/4 oz. each) or
1 can (15-V2 oz.) B.C. Salmon
2 cups prepared biscuit mix
lh cup water
cup grated Parmesan cheese
1-1/2 - 2 cups well-drained cooked
tomatoes
1/2 teaspoon oregano leaves,
crushed
% teaspoon sweet basil
2 tablespoons cooking oil
1/2 medium onion, grated
'A lb. Mozarella cheese slices.
Drain and flake salmon. Mix
biscuit mix and Water and kneed
for I tninute on a surface dusted
with the biscuit mix. Roil into a
circle IA" thick, Place on an
ungreased baking sheet, Pinch
the edge of the dough to make a
slight rim. Arrange flaked
salmon on top of dough and
then the remaining ingredients in
the order listed, making the
Mozarella cheese slices into
strips and arranging them last in
a pattern. Bake at 425 degrees P.
for 20 minutes. Serve in wedges.
-Makes 6.8 servings.
Each person will want several of
these.
The "Quick Apple and Raisin
Pudding" has a cake-like batter
and a sauce is poured over it
before it is baked. When these
desserts are served warm the
apples and spice blend into a
delightful aroma.
APPLE ROLL-UPS
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
'A teaspoon cinnamon
2 beaten eggs
2 tablespoons butter, melted
2 cups milk
11/4 cups finely chopped, peeled
apple
Mix dry ingredients. Combine
eggs, butter and milk. Add to
dry ingredients and stir quickly
until mixed but still lumpy. Stir
in apple. Pour small amounts of
batter (2 to 3 tablespoons) onto
lightly greased hot griddle and
cook until bubbles form on
surface (about 2 minutes). Turn
and brown other side (about 2
minutes). Spread each pancake
with a tablespoon of filling and
roll. Sprinkle with, icing sugar.
Makes about 18 pancakes.
To make the filling: Combine
2 tablespoons sugar, 1/4 teaspoon
cinnamon and 1 cup dairy sour
cream.
SALMON ASPARAGUS
LUNCHEON DISH
I. can (7-3A oz) B.C. Salmon
1 can refrigerated crescent roll
dough
1 package (10 oz.) frozen
asparagus, thawed
2 hard-cooked eggs, sliced
Seasoned Salt
1 can (10 oz.) cheddar cheese
soup
Mash salmon and juice with a
fork, discarding skin and bones.
Make crescent roll dough into
four rectangles. Spread two of
these rectangles with the salmon.
Roll the other two with rolling
pin to make slightly larger.. Place
thawed asparagus on top of
salmon, Top with saes of
hard-cooked egg. Season to
taste. Plate another rectangle ori
top of each, preasing edges
carefully to seal, Bake at 350
degrees P. for 25 minutes oh
ungreased baking sheet, Cut each
rectangle in half. Serve with hot
cheese sauce, using the cheddar
cheese soup. Garnish with a sprig
of parsley. Makes 4 servings.
QUICK APPLE
RAISIN PUDDING
1/2 cup brown sugar
'A teaspoon ,cinnamon
1/8 teaspoon nutmeg
11/2 cups apple juice
2 tablespoons butter, melted
2 tablespoons butter
1/4 cup brown sugar
1 teaspoon' vanilla
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup seedless raisins
11/2 cups diced peeled apple
Combine brown sugar, spices
and apple juice. To make sauce,
add to melted butter and bring
to a boil (about 5 minutes).
Cream butter and brown sugar.
Add vanilla. Sift dry ingredients.
Add dry ingredients and milk
alternately, a third at a time.
Fold in raisins and apple. Spread
batter in greased baking dish.
Cover with sauce. Bake 40 to 45
minutes at 350 degrees F. 6
servings.
For more information about
Canadian apples and recipes for
using them, send for your free
copy of "Apples" publication
1402 from Information Division,
Canada Department of
Agriculture, Ottawa.
Here is a simple and
time-tested method of cooking
this delicacy:
CRISPY SMELT
2 pounds pan-dressed smelt
11/2 tuns flour
1/2 cup grated Parmesan cheese
1 can (15 oz.) tomato sauce
cocktail sauce
lemon wedges
salt and pepper
Clean, wash and dry fish.
Sprinkle inside with Salt and
pepper. Combine flour and
cheese. Dip fish in tomato saute
and roll in flour mixture. Place
in a single layer in a fry basket.
Pry in deep fat, 350 degrees V'.,
for 3 to 4 minutes or until
brown and fish flakes easily
when tested with a fork. Drain
on absorbent paper. Serve with
cocktail sauce and letnon
wedges. Serves 6, or only 4 if the
night before the diners spent
several betas in the outdoors
catching the smelts,
In poor quality shoes,
enlarged needle holes often} show
along the stitching line; this can
cause tears and split seams..
Note how the sole is joined to
the upper, whether sewn,
cemented or molded.
* A sewn construction with a
welt (a thin strip of material
around the sole's top outside
edge) is excellent for children's
and men's shoes,
* Many women's and
children's shoes have cemented
soles and produce a neat,
lightweight shoe; avoid shoes
with noticeable traces of gummy
adhesive.
4' Whatever the joining
method, examine the entire
upper edge of the sole to see that;
the two are bonded securely.
Q. How should I care for my.
shoes?
A. Keep shoes in repair,
Run-over heels and shoes out of .
shape place a strain on the feet.
Use shoe trees to keep shoes in,
shape.
Clean, brush and polish shoes
regularly, Clean leather wears
longers. A cream or wax type
polish keeps leather soft and
protects against scuffing.
ESPECIALLY ABOUT
CHILDREN'S SHOES
Q. What shoe styles are best r
for a child?
74 VICTORIA .STREET
CHARLES Beauty Salon
SALE on
PERMANENTS
PROTEIN PERMANENT
Reg, $15.00 Reg. $12.50
PERMANENT PERMANENT
12450 10.00
CLINTON
CHARLES Beauty Salon
Includes Cut, Shampoo, Style and Set
,THIS SALB ENDS SATURDAY, VEBRUAilY 20,1671
PHONE 482-7065
will you be
much richer
next year?