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HomeMy WebLinkAboutClinton News-Record, 1970-07-02, Page 13emiffiffilommluimoimunflooloorniummommoomumplmonwoommovogoolollowillag4 ••m Menu .6•111he week .• 011PKPN,MA13,NPQ APTIgfigP NOPP.144 SOCPOTAPri. TOSSED , STRAWBERRY ICE SHERBET While they are in fresh supply, why not treat the whole family to generous helpings of Ontarip'S plump, juicy strawberries. An ideal finishing touch to any meal, strawberries are delielPuS on your favorite breakfast cereal;. alongside sweet biscuits at lunch;. or served daintily in a sherbet glass after dinner. ,Strawberrjes not only look and taste good, they are .good for you top. One large serving pf fresh straws:ferries supplies the daily required amount of vitamin C without putting 'a strain on the calorie level of the meal, says the Ontario Food Council, Ontario Department of Agriculture and Food. STRAWBERRY ICE SHERBET 1 3-oz. pkg strawberry-flavored gelatin 1 envelope unflavored gelatin 1 cup boiling water 1 6-oz. can frozen orange juice concentrate, thawed 1/2 cup cold water pint vanilla ice cream 1 pint Ontario strawberries, washed and hulled Blend flavored and unflavored gelatin and boiling water until dissolved. Add thawed concentrate and cold water. Add lee eream, blend until smooth. Chop strawberries finely into ice cream-gelatin mixture, and Mix through. Pour into mold or bowl And chill until firm, Serve in sherbet glasses, Serves 6 to 8. Food hints To remove the fish flavor from cooking utensils, home economists; Macdonald Institute, University of Guelph, suggest washing them with hot soapy water to which a tablespoon or two of vinegar has been added. Tired of plain hamburger patties? Create these hidden surprises by filling patties of ground beef with cooked rice, grated cheese, sauteed mushrooms or thick barbecue sauce. Home economists, Macdonald Institute, University of Guelph, say to make thin patties and to seal the filling between two patties, cooking as usual, SUN LIFE a progressive company in a progressive industry GORDON T. WESTLAKE Phone 565-5333 Barfield, SUN LIFE ASSURANCE COMPANY OF CANADA llrlton Npop.,,f3opprO, Thursday, July 2, 1979 5.P.s Clinton Memorial Shop ys PRYDE and SON CLINTON EXETER--- SEAPOIMI Phone 487-721 I Open Every Afternoon Local Resinseetetiv A. W. STEEP 482-64142 Consumers / • news and views --T/ ' by 7c921( Consumers' Association of Canada An A&P Quality Product SAIL LIQUID 941 Reg. Price 49c — SAVE 10c 24-FL-OZ PLASTIC BOTI LE mingimmi.........••••••=manommelow Canada's Finest Naturally Aged Red Brand Beef Blade Removed, Senn-Boneless BLADE ROAST OR SHORT RIB ROAST REMEMBER, No fat added to Beef Roasts — not at A&P! NO FURTHER PROCESSING AT THIS LOW PRICE GREAT ON A GRILL ! MARY MILES SUPER-RIGHT BRAND SMOKED, SLICED RINDLESS SIDE BACON WIENERS VACUUM PACK V 1.-11b ACUUM PACK ANN PAGE — SALAD DRESSING 2-fl-oz jar 49c Potato Chips 69c 59c I JANE PARKER Look what 39c will buy at MP 10c Corn on-the-cob 5 COBS FOR Carolinst, No. 'I Grade, Yellow Flesh LBS FOR A&P Brands have everything the Na- tional Brands have except the higher prices. We're so sure you'll like them, we offer an unconditional money-back guarantee of satisfaction. National Brands or A&P Brands? The choice is yours. WEST ST., GODERICH Canned Reg. Price 59c SAVE 100 KAM Luncheon Meat 1.°1 TIN Powdered Milk p 66g Irr itantij kitn Milk 3L8 oly All p044-ii aueranteed 'effective through Saturday, July 4 1976. 9F1 LARGE SIZE 'CAKE Holiday Values for' Home or Cottage CHERRY PIE Jane Parke r, Daily tc d 5 5?eg p ricecA14 full 8-inch 24-oz size CHASE & SANBORN C of fee,,zki:dal) 1 lb tin 8 9 SAVE AN EXTRA 24c GINGER ALE PL Y US KON BTL. DEPOSIT U BETTY CROCKER LayerotCeag.kepincixeete,or varied BUY 3, SAVE 47o 30-fl-oz btl 6i89,zt 3 19-oz pkgs 1.00 EVERYDAY LOW PRICE HOUSEHOLD -PRODUCTS SAVE 64-UL PLASTIC JUG Laundry Bleach 32-OZ PLASTIC BTL Fabric Softener LARGE SIZE BOX Powder Detergent 25 IN PKG Utility ROLL 18" x 25' O Aluminum Foil 7-LB PKG Robin Hood Gilt Edge Flour Ali Purpose 93c 74c 16-Or JAR York Ann Page Peanut Butter 65c 53c Humpty PLAIN — 11-02 bumpty Jane Parker Javex hk, (Sc. F.' brand 55c 47c Fleecy /UP Brand Sic 43c Cheer Sail 59c 39c A&P Brand Baggies (Utility) 59c 45c Reynolds Wonderfoil 76c 69c A&P, Special Blend Reg. 70c — SAVE 100 TEA SAGS POLY BAG 695, ,:„ 8c 20c 14c 7c SAVE 6c 19c 12c, EVERYDAY LOW PRICE MORE MONEY-SAVERS 734-0Z TIN Cloverleaf A&P Brand Sockeye Salmon 75c 69c HAROLD BLACK AGENT WILL BE CLOSED 'FOR HOLIDAYS FROM SAT., JULY 4 TO MON., JULY 13 Vitt request customers to died( their nefd4 flow, end get supplies in prior to our holidays. PHONE 482:4873 26, 27 YOUR IMPERIAL Fish is cooked when; it turns from translucent to opaque; the flesh flakes readily; the flesh is easily pierced with a fork, Overcooking will toughen and dry the fish, so Home Economists at Macdonald Institute, University of Guelph, recommend serving the fish while it is still piping hot. Fish can be an important source of protein in the diet- Since fish is easily digested, it may be served in special diets for older people. The Foods Department at Macdonald Institute, University of Guelph, suggests the following recipe to add interest to the fish dinner. TARTAR SAUCE 1/2 cup mayonnaise 1 tablespoon green:relish July food outlook Beef prices are expected to move higher during July because of stronger summer demands says the Canada Department of Agriculture 'in its monthly food outlook. Although the demand for pork weakens during the hot weather, prices usually move higher because of the traditional shrinkage in summer supplies. BEEF: Supplies are sufficient, but due to stronger summer demands, prices can be expected to move higher. PORK: Although the demand for pork weakens during hot weather, prices usually move higher because of the traditional shrinkage in summer supplies. With pork supplies .steadily increasing and prices -arready quite high, a smaller summer increase in prices can be expected this year. EGGS: Plentiful supplies at relatively low prices. POULTRY MEAT: Chickens will be in plentiful supply with some easing of prices. Broiler turkeys and turkey hens will be in plentiful supply with prices trending lower. Supplies of heavy turkey toms are.expected to be adequate at firm prices. APRICOTS: Canadian supplies are expected to be about average and prices lower than last year due to a larger Washinton crop: CHERRIES: Canadian supplies of sweet cherries may be lower than last year. Large North American supplies may exert downward pressure on prices. APPLES: Small supplies of the new crop at seasonally high prices and storage apples will be available with the prices of the latter continuing about the same. BERRIES: Supplies of strawberries will peak and prices will drop. Supplies of raspberries could be lower this year in Ontario and about average in British Columbia with prices averaging close to last year's. Loganberries, currants and gooseberries will be in good supply at seasonable prices. POTATOES: New crop supplies available at seasonally high prices. VEGETABLES: Lettuce, radishes, shallots and spinach will be ' in good supply. Cucumbers and cauliflower supplies will be larger than last month, all at summer prices. le sure Wit you leave ends up where you want it! The safest way to ensure that your heirs will get every. thing you intend for each of them is to appoint Victoria and Grey Trust to administer your estate. 1!21 IICT011'IA hid GREY- TRUOt coryst,ANy elNot ipasa, W-R-Curly, Manager. Elgin and Kingston Streets, OOderich ,520381 ' Barbecuing steak. Sizzling barbecued steak is as easy One-two,three. Follow these tips suggested by home economists, Macdonald Institute, University of Guelph. 1. Choose tender steak cuts with some fat interSpersed throughout the lean. Loin, sirloin, T-bone, club or rib-eye steaks are the most suitable. Round or chuck steaks are lesS tender and should be Marinated or tenderized before barbecuing. The steaks should be cut one inch or more thick; they are easier to manage and less likely to - dry out, To prevent steaks from curling up at the edges, nick them in several places around the edge through the fat layer and slightly into the lean, 2. A well-made fire is important. The most satisfactory fuel is charcoal in the form of briquets or sticks. The charcoal may be ignited easily by pouring a small amount of charcoal lighting fluid over it. Charcoal lighting fluids are readily available and much safer than kerosene or other oils which tend to flare up. The coals are ready when they look ash-gray and there is no 'flame, To cook steaks, the fire should be hot, An easy way to tell if the heat js right is to held your hand over the coals at the height the food will be for cooking. Begin counting from one-thousand- and-one to one-thousand-and- three; if yon can comfortably hold your hand over the coals for longer than this, the fire is not hot enough. The heat production can be increased by knocking the gray ash off the coals. Let the grill top heat; then spear some fat trimmings with a long-handled fork and rub over the hot grill. This keeps the steak from sticking. 3. To avoid loss of meat juices, do not salt the steak before cooking. Wait until you turn the steak to salt and pepper it. To turn the meat, use tongs or a turner, It is difficult to judge the barbecuing time since the amount of heat -varies. The best method tO determine doneness is to nick the meat through the edge toward the center and observe the color. For best flavor, the meat must be served immediately. Vs tablespoon chopped parsley 1/2 tablespoon chopped. olives (optional) Combine all ingredients; Makes approximately 5/4 Any favorite seasonings, like oregano, can be added to suit your own taste. Frozen fish fillets are relatively inexpensive, and they can form the basis of many delicious dishes. About 11/2 pounds of fillets will make four servings. CRISPY FISH FILLETS 1 cup fine cornflake crumbs 1 teaspoon salt 1/8 teaspoon pepper VA pounds fish fillets '/2 cup evaporated milk Heat oven to .450 deg F. Combine crumbs and seasonings. Dip fillets into milk, then into crumbs, coating evenly on both sides. Arrange fillets in a foil-lined pan and bake, allowing 10 minutes cooking time per ' inch of thickness. If the fish is frozen, double the cooking time, say Food Specialists at Macdonald Institute, University of Guelph. Have you ever laundered a garment with a wash-and-wear label and discovered to your disappointment that it does not really mean what it says? The term wash-and-wear is apt to be confused with the more recent development of durable or permanent press, Consumers' Association of Canada has learned through a large volume of letters received on the subject. Wash-and-wear refers to a garment made of a pre-treated fabric that may be washed, dried and used again with very little ironing. When properly laundered it will give satisfactory service int, you will, want to do some touch-up ironing on most garments. Statements on labels such as drip-dry, little-or-no- ironing or minimum care will usually indicate the wash-and-wear fabrics. On the other hand, the durable or permanent press articles are mostly no-irons. They have had resin applied to the fabric and are heat-set after the garment has been made up. You should always inspect a permanently pressed garment carefully to see that the seams, facings and zippers are smooth and flat because any puckering or wrinkles in the fabric or seams will not wash or iron out. The linings, interfacings, seam tapes, collars and the like should be of a no-iron material also. Check the size carefully; fit is most important because permanently pressed garments are almost impossible to alter. They may be shortened or made slightly smaller but the material will not lie as flat as the factory finished job. Lengthening hems or letting out seams is not recommended as the pressed-in creases will remain. Consumers' Association of Canada received many complaints when the first permanently pressed fabrics were put on the market. It was found that the heavy concentration of resins needed for the finish caused a degradation of the cotton which resulted in the fabrics breaking and tearing in washing and use. Now man-made fibres are blended with natural fibres for strength to give a fabric the best properties of each. Easy care fabrics have eliminated some clothes care problems but have created others. These fabrics were intended to be cared for in automatic equipment so it is important to follow the rules when you launder. Do not let your garments become heavily soiled or stained because they are difficult to get clean. It helps to pm-treat grease stains and the collar and cuff lines before washing, Be sure to sort the clothes. Some fabrics pick - up color and lint from others. Wash white garments only with other white articles; wash similar fabrics together. Turn pleated garments and trousers inside out to give extra protection to the finish on the creased edges. Crowding the washer causes wrinkling, so it is best to do small loads in warm or cool water. If your machine doesn't have the special wash and wear cycles, set the machine for slow agitation, if possible. It should not be necessary to wash the clothes for more than five minutes. Rinse in warm or cool water and if you want to use a fabric softener to reduce the static electricity, put it in during the last rinse. It is advisable to take the clothes out of the machine as soon as the cycle ends. If you are not using an automatic machine do not wring the clothes either by machine or by hand. Hang your garments on non-rusting hangers, shape and smooth the seams, collars and cuffs and let drip-dry. Hang trousers by the cuffs. With an automatic dryer, use medium heat or the wash-and-wear setting, Remove articles when. not quite dry and place them on hangers to reduce wrinkling. The fabric softener and small loads in the dryer can cut down on needed ironing. ThoSe who use coin-op laundries , or equipment with limited controls will need to give a little extra thought and attention to the job to ensure good results. When using a dryer without special controls, it would be better to put in the no-irons separately at the beginning of the cycle before the machine heats up and add other articles after the no-irons are removed, This may seem rather a nuisance but it is less trouble and time consuming than ironing. With permanently pressed fabrics it is now possible for a homemaker to practically eliminate ironing from her household chores if she uses the no-iron bedding and table linens available and if everyone in the family wears no-iron washables. We have to expect to pay a little more when we buy these fabrics With this built-in service but properly handled, easy care fabrics can be a real boon to the busy consumer.