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Home My WebLink AboutClinton News-Record, 1970-02-19, Page 14• GUARANTEED TRUST CERTIFICATES You can cope with inflation more easily when you keep your savings in our Guaran- teed Trust Certificates. Rate of interest is guaranteed at 8 3/4 %. 372 Bay Street Toronto, 3647495 Also Barrie and Orillia st one of the many ways Sterling Trusts ItToks after your money and will go into processing in order to.ensure the greatest possible return to the producer, The processor also, has needs which might be best dealt with by a unified approach.' "And, finally, if the near future brings a surplus of apples, Ways and Means, of promoting increased home consumption and sales op the Wort market are best accomplished by group effort," says Mr. Burns, A high percentage of farm cash receipts comes from the sale of cattle and c...lves. In 1968, it was 25. per cent in the United States and 23 per cent in Canada. For the Brat half of 1968, the Canadian percentage was 26.2 per cent. Ontario Grown, Canada fancy Grade r. Have you tried the New Look Jane Parker "FLOUR POWER" WHITE BREAD A "Brand New" Bread Now ih A colourfully distinctive poly wrapper for added conven- ience. We use "A BIT MORE" Milk, Sugar' and Shortening than we have to, to give this new loaf Of Jane Parker Bread a soft silky tek- tura With a richer flavour. it's "DAILY DATED" too, Packed Under A&P'.$ Own Label ••••111.1=1•011•1 11MOMMEN, os lel WS Ilia Ems nt mu leo OM MIN — - u ps am am, "IT'S IN GOOD TASTE TO SERVE A&P's QUALITY FOODS WEST ST., GODERICH RED BRAND STEER ',BEEF PORTERHOUSE or WING s STEAK, 0,1r. Roi,1417 47 11Ce SIRLOIN STE' Ki-Jlb • SIRLOIN POINT OFOAST BONELESS ROASTS RUMP ROAST lb 'I 19 FRESHLY MINCED fin ROUND STEAK lb77F BONE IN,; CENTRE CUT 79141 FOR SOUPSTEWS BEEF SHANK lb CENTRE CUTS END CUTS Peamealed Back Bacon lb 36 lb Yie No finer meats sold anywhere! f i SX BRAND IT'S SMART TO SAVE ON Asp's % BUDGET PRICES Jane Parker, Daily Dated CHERRY , PIE OR RHUBARB-APPLE PIE FULL 8-INCH 24-0Z SIZE Reg. Price 69c — SAVE'14c. WIENERS STOKELYS VEGETABLES Fancy Green Lima Beans MIX or MATCH or Fancy Pea s l4fn- o z sins 00 Fancy rn 4,,n, 12-fl-oz lin New Orleans Style Red Kidney Beans or 5.Ttfill .00 Dark Red Kidney Beans VAN CAMP BEANS 419-fI-oz tins 1.00 Orange, Grape, Orange-Piheapple, Fruit Punch — SAVE UP TO 17c With Pork & Tomato Sauce (40 Off Deal) HI C Drinks 3 48-fl or tins 1.00 Ready Cut Chef's Choice,tcgarsopnag ;,1<if; 25? Whitt & Cbleured Paper Reg. Price 65c SAVE fie VIVA TOWELS Pkg of 2 " 591 Colgate Powder PreprieeCt at 096 A.B.C. DETERGENT 3.1"c45 881 Jane Parker,- Spicy & Reitin 'Veil BUY 3, SAVE 350 Spanish Bar Cake 319.oz cakes 1.00 Mild & Mellow, CUstotn Ground 8 (Mock Coffee 3.03 BAG 2. SAVE lee •r-Lb BAG 77fil SAVE 66 24-oz loaf 2,51 All prices shown In thil ad guaranteed throtigh Saturday,- Fehruary 21, 1970 0011000$ oregano Can tomato soup, condensed 1 cup water 11/3 cup Minute Rice 3/4 cup grated Cheddar cheese. Crust: Combine 'beef, .crumbs, onion, celery and seasonings with 1/2 cup „soap, Mix well and pat into the bottom of a greased 9-inch pie plate. Filling: Combine remaining soup, salt, water, rice, and 1/a, cup of the grated cheese. Spoon mixture into the shell. Cover and bake at 350 deg. F for 25. minutes. Top with .remaining cheese and bake uncovered 10 to 15 minutes longer. Makes 5 to 6 servings. pie growers need' crop 'failure Too many heated fats can lower efficiency laceet. and ,49tir chiciton 'Wimp Creamy fotatoes Peg with Pitied Turnips Flaw Carrot Stic.ke- Rhubarb Meringue Pie Chicken wings wings slowly baked in your favorite .sweet .4110. sour Wee Are A teaty, penny-wise choice for February Meals, Complete .yonr meal with. an ideal Valentine .or wintertime dessert that .features ruby-red fresh winter rhubarb pie topped with frothy peaks of white meringue .—...definitely a winning combination, Rhubarb Meringue Pie 1 cup sugar 3 tbsp flour 1/9 tsp salt 5 cups cut rhubarb (3/4-inch pieces) 3 egg yolks Pastry for 9-inch single crust pie Meringue 3 egg whites Few grains salt 6 tbsp sugar. Combine sugar, flour, salt and rhubarb. Mix well. Allow to stand 30 minutes, stirring occasionally, Beat egg yolks, thoroughly mix into rhubarb mixture, Line pie pan with pastry. Turn rhubarb into unbaked pie shell. Bake at 450 deg. F for 20 minutes. Reduce heat to 350 deg. F, and , continue baking until filling at center of pie has thickened, 30 to 40 minutes. Remove pie from oven, place on a rack and allow to cool. Make a meringue of the egg whites, salt and sugar. Spead evenly over pie. Bake at 400 deg. F. until peaks are lightly browned, about 5 minutes. A considerable part of our diet is made up of heated fats such as those present in fried foods. This is particularly true for teenagers who tend to eat more of these foods than do adults. For many years one school of thought has maintained that heated fats are likely itiy. be of,' lower nutritive value than`bther fats, and may, in fact, have a disturbing effect on the body chemistry. Dr, J. C. Alexander, Department of Nutrition, University of Guelph, who is engaged in research work on heated fats, points out that their effect varies, depending upon circumstances. The effects of a heated fat depend on the type of fat, the way it is cooked, and the diet and metabolism of the person eating it. Past research results, said Dr. Alexander, showed that some heated fats had proved to be injurious to rats, causing internal disorders. It was once thought that peroxides which formed when the fat was first heated caused this, but it was found that when the heat reached deep-fry temperatures, the peroxides disappeared. It is now thought that once the fat is fully heated, other elements that contain a' high proportion of oxygen appear, and some of these can be absorbed into the body systems. These elements may replace the normal fatty acids in the body so that a general lowering of body efficiency is apparent. Fat that is allowed to ,stand for a long time in a fryer and is continually heated and reheated will eventually foam over because of the buildup of large-size compounds called polymers and other elements with excessive amounts of oxygen: Pat that is often replaced or has fresh fat added hang FILL UP MOW IS THE TIME FOR YOU TO CALL-1 FOR THE ?irledt: HEATING OIL °FALL BY PUBLIC A THE BEST illiams fuels Ltd 482.6633 ' 41:1KIVON Distributor for all Shell pi, grodutts A, HELL' mei 4 CHEMICAL Economical, PEANUT BURGERS 1 pound ground beef 3A cup coarsely chopped salted Peanuts 1 tablespoon chopped.onion 1/4 teaspoon pepper 1/2 teaspoon salt . 84 cup Pizza sauce 1 egg, beaten 1 cup crisp cole slaw 8 sliced sandwich buns, toasted Combine beef, peanuts, onion, pepper and salt. Add Pizza sauce to beaten egg; blend into meat mixture; divide into 6 portions and shape each into a patty. Grill meat. To serve; Place a hot meat patty and 2 tablespoons cole slaw in each toasted bun. Yield: 6 Peanut Burgers. CROSSROAD BURGERS 1 cup soft bread crumbs 2 teaspoons - instant minced onion % teaspoon pepper 1/2 cup milk 1 pound ground beef 1 (3-ounce) can mushroom pieces 1 cup liquid drained from mushrooms and hot water 1/4 teaspoon ground ginger 2 beef bouillon cubes 1 tablespoon cornstarch 1 tablespoon cold water 6 sliced sandwich buns, toasted Combine soft bread crumbs, onion, pepper, milk and beef; divide into 6 portions and shape each into a patty. Brown meat on both sides in a hot, greased skillet. Drain liquid from mushrooms, add ..hot, water to make 1 cup, ginger and bouillon f: cubes. Stir until they dissolve, "then emir over-Browned 'meat patties. Cover and simmer for 15 minutes. Remove meat patties and keep warm. Blend cornstarch and cold water; stir into liquid in skillet and cook over low heat until mixture thickens, stirring constantly. Add mushrooms and heat. To serve: Place a hot meat patty on bottom half of each, toasted bun and top with about 2 tablespoons mushrooms and sauce. Complete sandwich with a toasted bun top at side. Yield: 6 Crossroad Burgers. Canadian apple growers better elope ' for crop failurea somewhere rin the North American continent every year for at least the next few years.• Why? leeausel if there were a normal apple crop in every part of North America, a snrphis Would force prices to tumble. And, there's little likelihood mere aPplea could be moved on the export market because world production is increasing faster than demand; The biggest increases have beea in France and Italy where giowers have increased prodection under the Common Agricultural Policy of the European Economic Community. In fact, France and Italy are increasingly aggressive competitors for the United Kingdom market, Canada's biggest outlet for export apples. As new orchards in those countries come into full production, the competition will be even greater. Canadian apple groirers have been holding their export market (about 3,000,000 bushels) by' improving quality, cutting production costs, producing new apple • products and improving transportation, storage and handling techniques. The competition has been stiff, but it may become even stiffer. J. 11. Burns, an economist for the Panada Department of Agriculture,.says a normal crop in all Areas of North America could total 1,80. to 19Q million bushels of apples—or a little less thanc an4dA a b uaanhde tf4o6r euvnerdepilersstoant?isn. The average per capita consumption in Canada during 196,4-66 was about 40 pounds a person (a bushel weighs 46 pounds) and about 25 pounds a person o viindethdegUrpnwitiendg conditions States are not exceptionally favorable in 'ail areas at one time, that plantings are not increased beyond replacements and that net trade • remains ,about the same for the next few Years, the natural population growth and a slight increase in per capita consumpion should help, the Canadian to- remain a vi aPpalbele nd industryaistabtlo-e section Burns. of the economy," says Mr. That, needless to say, is a lot of "ifs". By projecting current trends to 1980, we can predict that Canadians will be eating about 46 pounds of apples and apple products. The increase will include an extra half a pound of fresh apples and another 51/2 pounds of processed products. Mr. Burns says growers would be wise to take a common Approach to their problems which inelede: Rising world prOductioA that will continue t() Cut into export Markets. Concentration of buying Power in the hands of a few. The effects of intra-industry competition- Apple imports. The need to strike a balance between the amount of apples going into the fresh and PrOcesaing markets to. obtain the 'maximum total returns. "Most fresh apples are sold through a small number of large retailers," says , Mr. Burns. "Growers stand a much better chance of reducing some of the built-in marketing margin by making a common approach. "It also seems entirely possible that more apples should '?R0intgrOlpm,-fivcgrci, Thursday, February 1.9„, Menu of the, week ._,ANPgt,PJg Meringue Shell 4 egg whites teasPoort salt I. pip Sugar 1 teaspoon vinegar 1 teaspoon, vanilla --Beat egg whites and salt until soft PeOks form. Gradually beat in sugar alternately with combined vinegar and vanilla, Beat Until stiff and glossy. Line a cookie sheet with aluminum foil and etitline a 9-inch circle on foil, Spread 1/3 :meringue to within 1-inch of edge, Pile remaining meringue around edge to form shell (about 21/2 inches high), Bake at 256 degrees F., until crisp and dry, about 11/i hours. Turn off heat and leave until cool. Filling 1/4 cup sugar 1 tablespoon flour Dash salt 1 teaspoon grated lemon rind V, cup milk 4 egg yolks, beaten 2 tablespoons lemon juice V2 cup whipping cream, whipped • 2 cups blueberries 2 cups sliced peaches 1 tablespoon lemon juice Mix sugar, flour, salt and lemon rind. Gradually add milk and cook, stirring constantly ,until thickened, about 5 minutes. Add a little hot mixture to beaten egg yolks. Return to hot mixture in pan and cook 2 to 3 minutes. Add the 2 tablespoons lemon juice and chill. Fold in whipped cream. Spread filling in meringue shell. Chill several hours. Jrist before serving mix blueberries and peaches. Sprinkle with lemon juice and fill pie. 6 to 8 servings. to it is far less likely to foam over in this way when heated. Also, the additional fat dilutes the buildup of potentially toxic molecules in the original fat. Use urea on ice Winter*, apd cold bripg their own special problems for the homeowner in town. Sidewalks, doorsteps, and porches become slippery and dangerous; iron railings begin to corrode; the concrete around the home starts to flake off, or "scale." Many homeowners use de-icing agents, such as salt, to make the ice less hazardous. Salt, however, is not only highly corrosive, but harms the grass beneath the snow so that by spring lawns are discolored and unhealthy. Professor Ross Irwin, extension co-ordinator, School of Agricultural Engineering, University of Guelph, . in conjunction with the Ontario Department of Agriculture and Food, recommends that urea, rather than salt, be used as a de-icing agent. Urea pellets can be bought from any feed store and come in 50-pound bags. Urea is as effective as salt in making ice less of a problem, and will fertilize the grass rather than damage it. In the spring, lawns will come up in far healthier condition than they otherwise would. The urea that is not used up on the ice should be used as fertilizer in the spring, otherwise it may start to spoil. MEAT, RICE AND CHEESE PIE WITH A DIFFERENCE The word "pie" takes on a new significance in this recipe. The crust is a meat mixture based on hamburg, while the filling consists of rice and cheese in a tomato sauce. Served with a crisp green salad, this meat pie is a hearty supper dish. Meat Pie a/4 lb ground beef 1/3 cup dry bread crumbsk 1 small onion, chopped 1/2 cup chopped celery salt, pepper Clinton Memorial Shop T. PRYDE and SON CLINTON — EXETER — SEAFORTH Phone 482-7211 Open Every Afternoon Local Representative A. W. STEEP — 482-6642