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Home My WebLink AboutClinton News-Record, 1971-09-23, Page 12Auburn ACW held: September meeting 11111111111.111111111111, 41.0•001•••• 3 pkgs of 2 rolls 1.00 WHITE, PINK, YELLOW, TOILET Viva Tissue AAP BRAND, FANCY QUALITY Tomato Juice SPAGHETTI — 7-0Z PKG OR MACARONIS Ot PKG 104I-oz tin I oft/ Creamettes pkg10si 41111MMIIIIIP Stock Up - Big Values EVER!! Many, Many Items Priced Below A Year Ago Apple Juice A&P Milk Cat Food or Vegetables 104 l-oz Zip Top tinloszt Evaporated 641-oz tin' 0# Dog Food Budget Brand, 15-0,Z tinloszt 7 1/2 4I-oz tin103i Choice Peas & Carrots, 10-fl-ox tinloye La Ferlandiere, Cut Omen or Wax IS 01 a n Sun Pa; Mar Tomato Sauce Hem" Arf CASHMERE TOILET TISSUE Pillsbury Biscuits Buttermilk 41/2 ,oz pkg 1Os? WEST ST., GODER1CH WHITE, PINK, YELLOW, FACIAL TISSUE Scotties 3 boxes of 200 2-ply sheets1 .00 MARVEL PINT ,CTN 290 Ice Cream buy 1 at reg. retail get 1 for 41•111.• IMP/ PEP ff DOG FOOD BEEF, CHICKEN. LIVER oft oft 10111 MI6 1.1 1541 "Itt-, TIN MARVEL BRAND, SLICED WHITE BREAD 5 24-oz00 loaves1 • ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, SEPTEMBER 25, 1,71. PORK LOIN ROASTS Tenderloin Half Loin lb 79% PORK LOIN ROASTS Centre Cut Roast lb 89% CENTRE CUT LOIN Pork Chops CANADA No. 1 GRADE, ONTARIO, LARGE FIRM HEADS CABBAGE ew110ii CANADA No. 1 GRADE, ONTARIO, YELtoW COOKING, SMALL ONIONS 2.16 cello bag 1 0$er 3041.-02 BTL BEST BUY MP COFFEE To% BRAZILIAN COFFEE 8 O'CLOCK: COFFEE 140BAo 304.13 BAG $1.99 SUPER-RIGHT QUALITY, SKINLESS, SLICED Beef Liver lb 89 lb 795( 11,5951 lb 39? 1-lb vac pac 54% lb 59? YUKON CLUB GINGER ALE SPECIAL — Regular Price 5199' •46,1 MOM ear MIR „A. air Aar 4meme PtuS 60,11.E WOW AMP AMY "FRIT° LAY POTATO CHIPS ssssr JANE PARKER (SAVE 10c) Lemon Pie full 24-oz size 49,fe JANE PARKER, VANILLA (BUY 3 PKGS — SAVE 27c) Macaroon Cup Cakes nn pkgs of 6 jowl, PORK LOIN QUARTERS CUT INTO PORK CHOPS 9 TO 11 CHOPS IN A PKG - NO CENTRE SLICES REMOVED PORK LOIN ROASTS Rib Half Loin /6 6 9? COUNTRY STYLE Spare Ribs SUPER-RIGHT QUALITY, PORK SIDE Spare Ribs SWIFT PREMIUM, PORK Sausage Meat SUPER-RIGHT, RINDLESS, SLICED Side Bacon BURNS BRAND, STORE PACKED Reef & Pork %AEI Sausages 95' UNIVERSAL PEPPERONI 'CHEESE Pizza 21-oz pkg SHOPSY GRAND corned Beef p g o14 2-oz pkgs 9 HONDURAS, CHIQUITA CABANA LARGE SIZE BANANAS lb lok PORK LOIN ROASTS RIB PORTION 7 DONE CUT (COUNT THEM) E5911 TENDERLOIN PORTION 3 TO 3%-1.11 CUT 691 PREVENT FOREST FIRES - , Miss Judy Arthur returned last weekend to Montreal after a two-week vacation with her parents, Mr. and Mrs. Harry Arthur and family. Mr. and Mrs. Kenneth McDougall visited with Mrs. Roy Cope of London recently. Mr. and Mrs. Cope and girls returned recently from a three-week visit to the British Isles. Mr. and Mrs. Ed Davies attended the McLellan family reunion at Belmont last weekend. Allan McDougall of Levack and Miss Laura Wills of Sudbury visited over the weekend with Mr. and Mrs. Kenneth McDougall. Mr. and Mrs. Robert Archer and Mrs. William Archer of Peterboro visited last week with Mr. and Mrs. Ed Davies. Mr. and Mrs. E. J. Watterton of London visited recently with Mr. and Mrs. Robert J. Phillips. Mr. and Mrs. Oscar Rieck of Kitchener visited last week with Mr. and Mrs. William Straughan. Mrs. Gordon McClinchey returned home last Sunday after nearly two weeks at Wingham Hospital following surgery. Mrs. Evelyn Cunningham of Brantford, Miss Jessie Scarlett of Toronto and Mrs. Walter Pascoe of Burketon visited last week with their cousin, Mrs. Gordon Taylor. Mrs. Verna Doerr of Niagara Falls and Mr. and Mrs. Herman Chamney of Windsor spent the weekend with Robert Chamney. Pastor and Mrs. Alfred Fry were honored by , a framed message of congratulations on the occasion of their 50th anniversary from Murray Gaunt of the Ontario Provincial government. Mrs. Albert McFarlane has returned front Victoria Hospital, London, whew she was a patient following surgery on her eye, Daryk Ball of St. Claire College, Windsor and Daryl Ball of Centralist College of Agricultural Technology spent the weekend with their parents, Mr. and Mrs. Stanley tall and family. Master Greg Arthur is a patient in Goderich hospital where he had surgery on his arm following an accident in a game at Hullett Central School. St. Mark's Anglican -Church is holding church service at 1:15 p.m. Everyone is welcome. Mr. and Mrs. Ed Davies spent the weekend with friends at Woodstock. Mr. and Mrs. Andrew Kirkconnell spent Sunday in London with their daughter, Miss Diane Kirkconnell, Mrs. Arnold Craig is improving in Goderich hospital where she has been since their car accident. Mt. and Mrs. Major Youngblut spent the weekend at Timmins with their son, Keith Youngblut, Mrs. Youngblut and family. Mr. and Mrs. Keith Arthur, Wayne and Philip, Mr. And Mrs. Harry Arthur, Mr. and Mrs. Robert Arthur and Mr. and Mrs. Gordon Wall of Wirighatri intended the wedding of Ronald Arthur in Toronto last Saturday,. The September meeting of the Anglican Church Women met at the home of Mrs. Andrew Kirkconnell . with Mrs. Robert J. Phillips assisting. The hostess opened the meeting with Mrs. R. Brooks' birthday hymn choice. The scripture lesson was read by Mrs. John Daer. Prayers were led by Mrs. Andrew Kirkconnell, Mrs. Donald Cartwright gave the missionary theme entitled One Woman Service in George River about working with the Eskimos. Mrs. R. Brooks favored with a piano solo. Mrs. Thomas Lawlor read two readings. A splendid topic was given by Mrs. Robert J. Phillips entitled "Let The Fields Be Joyful." Mrs, Ed Davies read a humorous reading. Mrs. Kirkconnell thanked all who had taken part and welcomed all the visitors, President Mrs. Donald Cartwright took charge of the business. The minutes of the last meeting were read by the secretary, Mrs. John Daer and approved. Mrs. Thomas Haggitt, the treasurer, gave the financial statement. The travelling apron received a penny for each letter in "God's mighty deeds." Roll call was answered by a special day in the Church Calendar and its meaning. An invitation to attend the Blyth ACW was read and a report of the Spring Deanery Meeting was given. It was announced that the Harvest Thanksgiving service will be held October 3 at 1:15 p.m. and the church supper is planned for October 6 from 5:30 to 8 p.m. There will also be a table of handmade articles for sale. A successful auction was held with Mrs,Cartwright as auctioneer. The meeting was closed with prayer. Lunch was served by the hostesses, Mts. A. Kirkconnell and Mrs. Robert J. Phillips. The study of milk and its many values to the daily diet was the topic at the second meeting of the Auburn No. 1 4-H club, the Dairy Queens when they met at the home of their leader, Mrs. Eleanor Bradnock. President Gail Seers opened the meeting and the minutes were read by Judy Van Dongen. Yogurt Thousand Island Dressing was served after a demonstration by Connie Hickey, Gail Seers and Arva Ball. Everyone tasted it served on a lettuce Wedge. Auburn No, 2, The Milky Wheys, met for their meeting with the president Barbara Chamney in charge. The meeting was opened with the pledge followed by the minutes read by Trudy Machan. Corn chowder was demonstrated by Mrs. Frank Raithby and yogurt was tasted. Miss Marilyn Daer of London was guest of honor last Saturday evening at the home of Mrs. Sharon Hoffman of Hensall when friends and neighbors of the Auburn district gathered to give her a bridal shower. Mrs. Hoffman conducted several contests. One winner was Mrs. Len Archambault. Mrs. Stanley Ball also had some contests. Miss Daer and her mother, Mrs. Roy Daer were presented with corsages and the guest of honor was seated in a decorated chair. Gifts were presented for which Marilyn thanked everyone. She invited them to her home in London. Mrs. Hoffman, Mrs, Stanley Ball and Miss Arva Ball served a dainty lunch. PERSONALS Mrs, Bert Taylor returned home last Tuesday from Victoria, B.C. where she had been visiting her son, Ronald Taylor, Mrs. Taylor, Wayne and Paul, for several weeks. Miss Barbara MacKay of Satin Ste. Marie spent the weekend with her parents, Mr. and Mrs. Duncan MacKay. They all attended the graduation ceremonies for Johnny MacKay at Victoria Hospital. 2A Clinton. News-Record,'hursday, 'Sep.tambar 23, 1971 Gourmet Veal Curry recommended by an Indian spice specialist It's always exciting to discover a new restaurant where, with confidence, you can entertain friends or visit with the family to enjoy a special occasion. For housewives, who have been building up a spice collection for gourmet fun cooking, it's even more exciting to be given a simple recipe that calls for a wide variety of spices and which can easily be served at home, Veal curry, as it is prepare, and served regularly by Indian spice specialist Shashi Sawni in the Cafe de l'Auberge of Toronto's Inn On The Park hotel, is a taste treat that you'll long remember. That's because, as Shashi Sawni will tell you, the secret of Indian cooking lies in the seasoning. And Indian experience with herbs and spices goes back to the beginning of civilized history. The ingredients given in this veal curry recipe are sufficient to serve eight people. In addition to its simplicity of preparation, this particular gourmet meal has another advantage. Any left-over portion is excellent when re-heated. For gourmet cooking fans who are building up their" own spice collection, Shashi Sawni has a special word of advice. Spices should be kept in the coolest part of the kitchen away from sunlight or the heat of the stove. And, when not in use, make sure that all your spice bottles are kept tightly clOsed. VEAL CURRY INGREDIENTS 4 lbs. of veal cut into cubes 'A lb. of butter or any fat 4 large onions minced, finely grated or chopped 2 cloves, 2 bay leaves, 3 small cardamom seeds 1/2 teaspoon each of garlic powder, ginger powder, cumin, and coriander 'A teaspoon of cayenne or chili Powder '/4 teaspoon of Spanish paprika Salt to taste 8 oz. tomato juice 8 oz. plain yogurt 2 tablespoons flour 2 tablespoons Bovril beef cordial V2 cup 35% cream METHOD Melt the butter. Add the cloves, bay leaves and cardamoms. Add the onions and cook until onions are light brown. Add the meat and stir well, continue stirring occasionally until the liquid has dried up and the meat is well seasoned. Then add the salt, a little pepper, all the rest of the spices and stir in the flour and cook for five minutes. Add the plain yogurt, Bovril beef cordial and the tomato juice. Cook over low heat until the meat is tender. When ready, skim off the fat and stir in half a cup of 35 per cent cream. Serve With boiled rice and mango chutney. Shashi Sawni says that vegetables such as spinach, peas, cauliflower and potatOes are delicious cooked in the curry, along with the meat, If a gourmet beef curry is It art lett pears should be ,,ge e els Bartlett pears ripen inside out. Therefore, they should be purchased when they are still green on the outside. Once it becomes yellow, the pear is overripe and may be mushy and brown around the core. For the best flavor, eat Bartlett pears just before they lose their green blush. They will be soft and mellow to the gentlest touch and give off a sweet and delicious pear aroma. Keep pears at cool room temperature until they reach that stage of perfect ripeness, then store them uncovered in the refrigerator, recommend food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. Once ripe, use the pears within a week to ten days. desired, follow the above directions and use 4 of beef instead of the 4 lbs. of veal, Now is the time to dry herbs, ah Herbs gourdsd and gourds should be e dried in gathered eand September. Some garden herbs may be past their best for drying then, but others are still useful, Mature gourds are now available. To dry gourds, leave them in the sun for a while, turning them to ensure even drying. Use a soft brush to remove dirt or other debris. Make a small hole in the gourd with a darning needle for faster drying, When dry, leave the gourds in their natural state or cover them with two or three layers of floor wax or varnish to make them last longer, as well as make them glossy. Let large coarse-leaved herbs dry in the sun for an hour or two, advise horticulturists with the Ontario Department of Agriculture and Food. Then hang them in a well-ventilated room. Dry herb seeds for several days indoors first, and then in the sun for day or two. When leaves or seeds have dried, clean them, separate from the stems, and place in airtight jars. Store the jars in a dark room or cupboard to retain leaf color. Don't depend on windfalls The only sure way to • harvest money is to grow your own. One of the easiest and quickest — and safest — ways to grow money is to put it where it will bring you eight per cent — in Victoria and Grey Guaranteed Investment Certificates. So bring your surplus cash in — and bring it in today — and watch it grow and grow and grow at Victoria and Grey. VICTORIA and VG GREY TRUST COMPANY SINCE 1859 Lealpnd Hill, Manager Elgin and Kingston Streets; Goderich 5244M. l'ijeZis.o.o.o.sure.oweas