HomeMy WebLinkAboutClinton News-Record, 1971-07-29, Page 14Barbecue burgers for picnic enthusiasts
Packing a picnic starts at your local store. There you'll find buns for
the Barbecue Burgers, condiments to accompany the burgers and fresh
bakery items for dessert. Convenience foods are a boon to the picnic
crowd!
Before leaving home, wrap individual burgers in foil. Later cook them
in their wrappings, or in a fry pan or on a grill.
Barbecue Burgers are just as enjoyable after a morning of water
skiing, as they are after a morning on the slopes.
Barbecue Burgers
When the sugar begins to
dissolve place the cherries in
containers or polyethylene bags,
removing as much air as possible.
Seal tightly and freeze. A
four-cup package is a convenient
"pie pack", Home economists at
the Ontario Food Council,
Ontario Department of
Agriculture and Food, also
suggest freezing together the
amounts of cherries and sugar
required for your favorite
recipes. Label with the recipe
name.
To freeze a pie itself, freeze
first and bake later. The pie will
have a fresher flavor and aroma
than if baked first-good news
for avoiding discomfort in hot
summer weather. These unbelted
frozen pies keep well for six to
nine months.
Rough spots on an iron
disappear like magic when the
iron is rubbed back and forth
over dry salt, ENJOY A DAY, A WEEK OR THE SUMMER
..1.mipmysiONEMMIAliimy••••••••••••
,at FAMILY,
PARADISE
CAMPING
PARK
SWIMMING, PICNICS,
MINIATURE GOLF
AND CAMPING
SUNDAY, AUGUST 1st
ROSS MANN and his
RANCH BOYS TRIO
PHONE 527-0629
RR 4, Walton, Ont.
30b
11•41..411 AO°
HERE
WE
ARE
It GINA
VILWEFT..
11.4.1.06
If there's one thing that's typically British, it's the friendly neigh-
borhood pub! Program host Rex Loring (left) and Family
Favorites host Bill Paul of CBC Radio's Sound of Britain program
(heard Saturdays) drop into a friendly "local" - in Canada!
Michael Aspel of the BBC in London couldn't make it for the
'picture, but can be heard via trans-Atlantic telephone playing
request records with Bill Paul on Family Favorites. The Sound of
Britain also includes British soccer scores, newsletter from
,
Lon-
don Postmark U.K., Music on the Heather, news and features,
LEGION
HALL
AVAILABLE #OR
RENTAL
During the remainder of
August, the hall is booked for
August 8, 6, 7, 12, 19, -20,21
and 28. Other dates this
snonth are still Open,
RATES POR EVENING
RENTAL
Hall $50 Per Nite
Hall
With Legion Auxiliary
catered meal
$35 Per Nita
Hall for Legion
Auxiliary catered meal
OnlYi
No Charge '
The Hall is
Eligible 'For
Banquet Licence
For further information
contact:
PERCY BROWN
flail Rental Chairman
R ambling with Lucy
Part i of 2 parts
Beautiful water colours by Mrs. Wm. F. Metcalf done in the
1890's and at the turn of the century, depicted vividly the local
scene, at the Bayfield Historical showing two weeks ago. Also there
was one (a wash) showing the flour mill in its original site (built into
the" bank below the present Paul Cleave residence at the foot of
Celina Street). A splash of pink amongst trees in the background is
the Thomson residence. It was done by a lady from St. Thomas,
probably in the summer 1899.
Two of Mrs. Metcalf's paintings were of that vicinity - one the
gracious brick residence north of the mill, and the other showed the
darn and squared timbers lying about„ evidently after the dismantling
of one of the Mills.
The flour grist and saw mill were in close proximity, being
operated by the same water power, the writer was told by Miss Cecil
McLeod a granddaughter of James Thomson who with Ishmael
Fallon acquired the mill lot including 25 acres and water rights from
15 June 1868 from Richard and James Vanstone,
Before his death in 136, the contract had been let by Baron de
Tuyll for mills, piers, storehouses, etc. to Win. Gray a noted
contractor for public works. The first darn was built before his
death, then all work ceased,
When Baron Vincent Guilderrneister took over the Bayfield
Estate and other lands acquired by his father from the Canada
Company, the mills were built by a William Allen of Guelph.
The first sawyer was J. B. Wandsworth. He and his wife had collie
with Baron de Tuyll and lived with him for a time at The Ridge,
north of Goderich,
J. B. Wandsworth was an artist who painted portraits of many of
the Pioneers of Huron Comity, No doubt some of these are in
existence today and should be presthed.
The first miller was William Harris.
The Baron de Tuyll sold the Bayfield mills and adjoining 25 acres
of land with water rights to J. McDonald and William Piper, January
18, 1849, Piper signed a Quit claim to John McDonald, March 19,
1855, Although J, McDonald owned the property, in a Huron
County Business Directory 1863-64 one finds listed under Bayfield.
Midst MeDenalci t Alex & Co. gristing, flouring and sawing,
In November 1866, Charles Vanstone bought the property and on
March 28, 1868 he deeded it to Richard and James Vanstone, On
June 15, 1868 they sold to James Thomson and Ishmael Fillion (the
latter was Mrs. Thotriten's brother-in-law).
Isabella Thomson acquired her btother-in4aw+s Undivided share
October 1'9,1870.
From July 28, 1885 to August 1, 1892 the property is registered
in the name of Agnes McLeod (a sitter of Mts. Thomson). Then it
was again deeded to Isabella Thomson.
On March 20, 1922 Mrs, Thomson gave a grant of the Mill lets
and other adjoining property and Water rights to her sort Lewis
Robert Thornton for the turn of one dollar and other considerations.
Some years ago Lucy learned through Brown Stewart, London, of
a George Philips who was miller here from approximately 1851--71.
The information was obtained from the miller's grandson, Fred
Philips. He Was under the impression that his grandfather had owned
the mill but it must have been an a lease, George Philips Moved to
London In 1871 and bought the Blackfriars mill.
Someone told Lucy long years ago that Joshua Calloway Operated
the grist mill. Also during the'Thomson Fillion regime, oho Alfred
Stewart tan the saw milt
When John WhiddOn came to I3ayfield from Baddeek, Cape
treten, N.S. he leased the flour mill and 'ran it so successfully that
When his lease Was up Jas. Thomson would not renew it, but asked
Mr. Whiddon to work for him. This he declined to do, He was the
son of an old county family near Torquay, Devonshire, who owned
When his academic education Was finished, John was put into
a mill to learn flouring from, the bottom up. (He then built the
general store on Main Street (new Red Pump Restaurant) which he
operated until 1909.} Samuel Cleave told the writer that he had
worked for Mt.Whiddion in the Bayfield Flour.ill.
Albert Vanstone told Lucy that his 'fathers Thomas Vanstone,
moved his family here in ign fkom ThanneSford. Thomas ran the
flour mill for Jas. Thomson.
Itenny and John McLeod with Jim Hall operated the saw at
that time, Albert Vetitterie said.
Old timers tell of the logs piled up on tither' side of the mill hill
road and approathing streets, particularly Louisa Street 'where they
Were in piles almost the full length of the street, waiting to be sawn,
(Continued next week)
BY LUCY Ff. WOODS
Are you taking full advantage of
the tax savings that are available
through Registered Savings
' Plans? If not ask us.
SYNDICATE LIMITED
TED HOLMES
145 Deer Park
Circle, London
471.6005
RID OR PHI BRAND f OR
YOuk
CHUCK STEAKS
'MP YAW
WIENERS
lib 59,
one Rae ty,
1. 59 t *;r7c.; POTATO CHIPS
4 Poly 1E50
ol 5 • 3' at
VEVI
LISSY FANCY
. ........ .. ....
.............. ....... .. , .............................. . ...
TOP YALU TOP YALU
PEACHES
HALVES
OR SLICES
.... . „ .. .. ... .. . , ...... , . . . ..
32 ox
jar
•• • .• •••
............. .... ..... ....... ..... ............. ... . ................
SCOTT
(ASSORTED COLOURS)
Yp1Ipkg
TET: .. ... .. . : .........
.......... ... .......... .... ... ...........
VELVET
PASTRY „bag
FLOUR
...... . ..
............ ............
.............................
TOP YALU
HOT DOG
OR HAMBURG
ROLLS
.......................
..... .............
PAPER 2
TOWELS
YOU ALWAYS DO BETTER WITH IGA'S FAMOUS MONEY SAYING-.
14 of
tin TOMATO
KETCHUP
.. . .. . .................... ..........
11 ox bit
4
pkgs of 8
!HOMO PAM
RR','i AS.CRIFO ValtIfitS
SPAGHETTI SAUCE
1, ,,, "In
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A'A'ow -RA, A
FRESHIE
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V - 49 t
PCB THII•t•F.
SALAD OLIVES
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MARSHMALLOWS
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FOOD
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COATED POPCORN ,.- t
YE,TIGGS
CORN FLAKES t4:* 5( ' ' 6
TOFT vA• A',• _ P•F'
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FREEZER BAGS
ART, e 4
3U,',, 94 BED TRAY
:t. 0 es:q11Fr TIA,,n145 34,. ,
I-2.3 JELLY DESSERT 0 -
1 vAIET PAY SEAT•ONERY
ENVELOPES
1 ;:"':: 994
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BABY ps fit. , ,,,i ,.. 0,,A,,, 1„ 6 9
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PAPER PLATES
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TERRY BATH TOWELS"'
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NOTZEmA
SKIN CREAM
6n, Ain _
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COFFEE RICH ''''''.,7 25 t
POIGAIF REGULAR OR
WENIFORESIt
TOOTHPASTE .
0.y, 4 ye 59,
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MEAT. PIES , ,
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"YOU JUST CAN'T BEAT THAT TABLETRIM MEAT" IT'S PERSONALLY SELECTED
TOO WADY REOOR Ott
;RAND FOR VOHR boa
RIB
STEAKS,
tANAHA PAPERS
BOLOGNA
tAMILY'PArR CuOITER 401N
PORK CHOPS
ib
ib
47t
700 VALI/ MAC. AND
CHEESE OR
CHICKEN LOAF '''P"'
11,5T 9,
TOP vAITI SLICED
BOLOGNA
3 55 (b
16,54 4.• SEE SH RFD
FRESH OR SMOKED CENTRE CUTS
HAM
SLICES
TASTY RUTY
PORK C
75!,
CHOPS lb
LAP PATRICIA
"t" SIIAMPOLIA11 DOE
REG' TAR Pr
l'EC" ""r.6°P"MC'4 -- 67c CHEESE SPREAD
1lb
or
FRESH FRUITS AND VEGETABLES
US NO, '1, RED OPE
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r".99
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BANANAS BANANAS
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CANADA NO, I, dun _
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PRODUCT OF SOUTH ATRICA
ORANGES
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CAN AtiA 'NO 1, INCHEINitt
CAULIFLOWERS
394.,
CANADA NO. I,' BC." -IWO
'CHERRIES
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ll 'S. NO, I, THOMPSON SELGEES
GRAPES
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PEACHES
216 'boo C ANADA NO. 1, 'RIO
CABBAGE
Mtn IFFOCYPIF JULY
I.114)1 INCLUSIVE
Wt 4E5E114 114 *loaf
TO 1.IAR T QUANTITIES
STOCK UP AND SAVE AT IGA'S LOW, MONEY SAVING DISCOUNT PRICES
lb
TAO
MAO' MILES
WIENERS
CANADA GRADE "A" FROZEN i CANADA GRADE "A" FRESH
BROILER TURKEYS
6-10 lbs size 6 to 9 lb size
RED OR BLUE SHOULDER CUT
SWISS
STEAKS
83f
10FN11tu vrotiftv OR
MINCED HAM car pre 69(b
MARY MILES SUED
SIDE BACON
1lb 55.
054 pre ,
lb
btvo.
SIDE BACON I lb 63( •yoc pr,c • lb
VONELESS RED OR RIME SAVOY
STEAKS
OR ROAST
89!
SMOKED F00'1141.4. STYLE
EITHER HALF
COLE
HA
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69s
PARTLY SKINNED AND DEFATTED, READY TO EAT
SMOKED HAM
Shank Portion Butt Portion
3 et 49!
FREE Slb Elo0
A v0:I 14.10.1•01.
TINE RIMMED ARM MIR
00 SottWEoi,
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PEPSI COLA
01(1 PEPSI OR
MOWIllitt DEW
C0teol /A $ 2 39
10 041 ET
AVEMER S VAkittiES
ASSORTED SOUPS 6 .. $1
UM' ICOTY
IASSOPTEIT COIORSI
BATHROOM TISSUE
4 3 $i
Chi
TREESIVEFT REPONSTITUTFD
GRAPEFRUIT BLENDED OR
ORANGE JUICE
1r 49 4
LIPTON S ORANGE PEKOE
TEA BAGS
(b0 694
'lop VMU
POWDERED DETERGENT
SIb 4
b00
$411Z1RY .01AN, SUGAR OR
CINNAMON DONUTS
29(
RISE 'N SHINE
FIEREPRICED 5 VII
ORANGE CRYSTALS
WAVER CHOCOLATE CHIP
COOKIES
116 49'pkg
101' VAG)
MID DETERGENT
ct: 69 t b„,
It A StilvA t COD
FISH & CHIPS
4 9
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6 1,4
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POWDERED MIK
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TOP vAlLI
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89 bng
CHICKEN OF
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BILKS ,IT 5 TEFT mot 7a 02, OR 'PLAIN RION OARtle,
OR POACH, 31, 01
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49 t
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SUGAR CRISP
CEREAL
4az 39 t
TOP VA1U
0,ISORTED $0,,tuAs1
ICE CREAM'
15 051105 Ir 9,
7551.
Cherries now available
After the first few barbecues
of the season, many
homemakers begin to look for a
qely new flavor that gets away
from the repetitious round of
burgers and beefsteak.
Make lamb the star of your
next cookout and watch
barbecue boredom vanish, Lamb
en Brochette is a delicious
modern-day shish-kabob version
of the age-old dish made when
chunks of wild game were
skewered on swords by far-away
tribesmen and roasted over an
open fire centuries ago. (Even
the origin of the term
shish-kabob stems from the use
of the sword - shish - to roast
pieces of meat - kabobs).
More practical today than
swords are bamboo skewers
from a specialty or Oriental gift
store. Marjorie Elwood, home
economist for the New Zealand
Lamb Information. Centre,
recu.nmends presoaking the
bamboo skewers in water so
they will withstand the heat of
the coals. Be sure to leave spaces
between lamb cubes so they will
brown evenly.
The lamb cubes do not have
to be marinated as they can be
skewered and grilled with only
salt and pepper for seasoning.
However, if you prefer to
marinate the lamb before
cooking for additional flavor, try
a simple French dressing and let
the cut-up lamb stay in the
marinade in the refrigerator for
several hours or overnight.
Serve the lamb kabobs on hot
savoury rice and accompany the
dish with foil-wrapped, grilled
tomatoes. A colorful crisp salad
will enhance the main course.
For a spectacular finale, plan to
prepare deliciously different
fruit brochettes Tin dessert.
LAMB EN BROCHETTE
16 to 8 servings)
This amount of lamb will
yield about 60 cubes of meat,
making 15 brochettes of 4 cubes
of lamb each.
3 lbs. New Zealand spring lamb
leg steaks cut 1,1/4 inches thick
French Dressing
Garlic salt - optional
Bay )eaves
15 canned water chestnuts
15 cherry tomatoes
hot cooked rice
Remove any excess fat and all
bone from lamb. Cut meat into
1-1/4 inch cubes. Pour about one
cup French dressing over meat
and let stand several hours or
overnight in refrigerator.
Place a water chestnut on
skewer, then alternately thread
on it a cube of lamb and a bay
leaf, leaving space between the
meat cubes so that they will
brown evenly. Place skewers on
grill about five inches above hot
coals or medium heat of a gas
barbecue, Turn to brown evenly
and brush with dressing
frequently and sprinkle with
garlic salt. To serve, place a
cherry tomato on the end of
each skewer, and for each
serving arrange two or more on a
bed of hot rice. Accompany
with grilled tomato halves.
GRILLED TOMATO HALVES
Cut each medium size tomato
in half. Place on a sheet of foil.
Sprinkle with salt and pepper
and top with a thin slice of
onion. Wrap completely in the
foil. Grill over hot coals on edge
of barbecue, 15 to 20 minutes.
Serve immediately.
FRUIT BROCHETTES
Thread alternately on small
bamboo skewers, a canned
pineapple chunk, maraschino
cherry, canned apricot half, a
mandarin orange segment and a
marshmallow. Brush with melted
butter or a mixture of Wcup
honey and 1 tablespoon lemon
juice. Broil for a few minutes
over hot coals, turning often.
1 lb. ground beef
1 cup fine dry bread crumbs
14 tsp, ground pepper
• 1 tsp. salt
'/2 cup barbecue sauce
6 sliced hamburger buns
Combine beef, dry bread crumbs,
Mr. Frank Rick, Trout Creek,
Chairman of the co-ordinating
committee for the Northern
Stocker and Feeder Sales, has
announced the dates of the sales
for 1971.
Six sale groups operate in the
North from Algoma District in
the northwest to LaSarre, P.Q.
in the northeast, and South
River and Wiarton in the
southern part of the territory.
The Sales are: the "original" sale.
at Little Current on Manitoulin
Island; Thessalon in Algoma
District; New Liskeard in
Temiskaming District; LaSarre in
Quebec; South River in Parry
Sound District; and the Wiarton
Sales sponsored by the
Grey-Bruce Livestock
Co-Operative. This year there are
good to excellent pastures in all
areas, and cattle are doing
particularly well.
To assist feedlot operators,
the co-ordinating committee has
endeavoured to spread the
Northern Cattle Sales over a
longer period of time. The first
Sale will be at South River,
Thursday, September 2; the next
is at Wiarton, Thursday,
September 9; others follow with
Wiarton's second sale Thursday,
September 23; Thessalon,
Wednesday, September 29;
Manitoulin, Thursday,
September 30; LaSarre,
Wednesday, October 6; New
Liskeard, Thursday, October 7;
South River's second Sale,
Friday, October 8. Final Sales
ate: Whitton, Thursday, October
14; South River, Thursday,
October 21,
Auctioneets at the 1971 Sales
will be: Vern Shephercison of
New Liskeard at LaSarre, Little
Current, New Liskeard, South
River and Thessalon; Cordon L.
Ribey of . Underwood and
Douglas G. Moore of Weston at
the 'Wiarton SaleS.
It is too soon to know the
4A Clinton NeW$-Reeorci, Thursday,.July'29, 1971
Barbecued lamb
adds new flavour The children's song could
well be changed to "Can she
freeze a cherry pie, charming
Billy?", adding tarts, crisps,
cobblers, and upside-down cakes
as well. Ontario Montmorency
cherries we .tow at their best,
More tart and popular for
cooking and freezing than sweet
cherries, most sour cherries are
commercially processed, but
there is an ample supply in
markets for home use.
Look for firm plump cherries
that are shiny, unblemished, and
well colored. c".orries are at
their best soon or picking, but
will keep thret a four days in a
covered container in the
refrigerator. Those with stems
store best. If washed before
storing, they must be well dried.
Freeze cherries immediately
after purchasing them. Sort and
chill . in ice-cold water. This
quick c. 1 helps the cherries
hold their color, firm texture,
and tart flavor. Remove the pits
and add one cup sugar for each
three to four cups cherries.
pepper, salt, and karbecue sauce;
divide into six half-cup portions
and shape into patties. Grill over
medium hot coals, turning to',
brown on both sides. Serve each
meat patty in a bun.
Yield: 6 Barbecue Burgers.
volume of cattle but early
forecasts are for a total of
13,500 head at the 10 events.
Sale dates posted