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HomeMy WebLinkAboutClinton News-Record, 1970-09-03, Page 12Autumn starter easy-pay loans Now Is, the time to make sure your home is up.to date and ready for Winter, We'll lend you money on collateral Or we'll arrange mortgage loans. Quick, experienced service. Competitive rates. Personalized attention. Arrange it today at Victoria Orcy. VICTORIA and VG GREY "TRUST COMPANY SINGS 1.889 Lealand Hill, Manager Elgin and Kingston Streets, Goderich 524-7381 KNOW mill' ► NATURE WNY bo WE CW. ditiMelKt roLP(616 NC/,..4f fer,spe 'Pori -14,1,1FE fn, Ike avat,!'41,1*15 j301,/tbrktir,i LAhAv „rP ENN1 auto. PELTS Hari Ti) BET STORP'ENKti ‘,61.241 ,'EN F11v6 4 KTMKIL.L. Aktze -tovire nint crIpriftti rbri, 'fiat Y5'. Only certain peach varieties freeze successfully, say home economists, College of Family and Consumer Studies, University of Guelph. The Envoy, Redhaven, Sunbeam, and Veteran varieties are the most satisfactory for freezing, When choosing peaches for: freezing, sort them carefully, selecting only those of a uniform size and at the peA of maturity. Allow 1 to 11/2 pounds for each pint to be frozen. The peaches should be firm but not hard and with no evidence of green. Peaches with a green tinge, even if some blush is present, are immature and will not have ideal flavor. Underripe or overripe fruit will not produce a good quality frozen product. To blanch the peaches, place a few at a time in a wire basket and plunge into boiling water for V2 to 1 minute. Dip immediately, into cold water and remove Questions jams and Q. Is it wise to double a jam recipe? A. No. In making jams and jellies, it is wise to work with small quantities of fruit or juice. The sugar and fruit are more easily mixed in small quantities. If large quantities of fruit are used per batch, then a longer cooking time is required and this Will lessen the jellying power thus producing a thinner product. It will also cause loss of flavor and darkening of the product. Q. Why does jelly "weep'? A. Weepy jelly may be due to too much acid in the juice in proportioit to the other ingredients. Jelly may also weep if stored in too Waft a place or where temperature fluctuates. Q, Can jams and jellies be stored in the freezer? A. Yes. Uncooked jams and jellies, also known as freezer jams and jellies, must be stored SUN LIFE a progressive company in a progressive industry axe GORDON T. WESTLAKE Phone 565,-53'33 talfield SUN LIFE ASSURANCE COMPANY OF CANADA SAVE 8 c lb Your Choke vacuum park BACO COTTAGE JAMS With P 4ctiti 4.9,FL- 79 OZ TIN Si 6 99 Ali price's in this' ad guaranteed effective through tatuociay, septembee 5, 1970. FINE GRANULATED SUGAR WHITE 10 'fb aag 1 08 lull 8 - 24 .or site SAVE 20( //Al ANOTHER BIG WEEK • OF SAVINGS AT A& P! RAIN CHECK"' UNABPLLEE TAIPC&HASE ANY ADVERTISED ITEM, REQUEST A RAIN CHECK" Super-Right Quality SEMI-BONELESS, SKINLESS, DEFATTED, SHANKLESS SMOKED HA S COOKED m VIVA PKG OF 2 ROLLS TOILET TISSUE BETTY CROCKER White Devils Food Sour Cream Chocolate CAKE MIXES $ .00 19.01 PKGS Reg price 49r eper, BUY 3, SAVE 47r Jane Parker, Daily Dated, Sliced "FLOUR POWER" WHITE BREAD like Room 2 of this ry /ANE PARKER DAILY DATED • APPLE PIE Pr.re 5.Te WELL 6 Vrrrietieti, Spaghetti or LANCiA MACARONI rnatant Coffee MA HOUSE Apple & Strawberry or Apple & Raspberry Reg. Price 98c -- SAVE 19c Tomato Reg. Price ea. 39c — BUY 3, SAVE 17c HEINZ KETCHUP 01 BILs 1.00 BUY 4 SAVE 9c 24-OZ LOAVES IN POLY BAGS 2-16 pkg 42 SAVE lie 10-oz lar1.78 ONTARIO GROWN, NO. 1 GRADE WHITE TABLE STOCK Potatoes. 1.. 75 fe ag ONTARIO GROWN, NO. 1 GRADE YELLOW, COOKING ONIONS 5-1Ig3 45, RED Caitist estBEEF Blade alai OR SHORT RIB ROAST CROSS RIB L7 ROAST 'B t./ F Super-Right Brand Smoked, Sliced, Side 1.Ib THIN OR THICK SLICED FOR BROILING DON7 MISS THESE SPECIALS! Ontario Grown, No. I Grade, Tender Sweet Carrots 35ii A&P DOLLAR STRETCHER! lb Whole, Either Half or Quarters Canada Grade "A", Eviscerated 5-10 Pounds FRESH, YOUNG TURKEYS lb MAPLE LEAF BRAND, BY THE PIECE BEEF any weight cut BOLOGNA lb YUKON POP ALL VARIETIES QUARTS PARCHMENT WRAP MARGARINE I LB 19' 2A Clinton ,Nevus,--FIPPPrO, Thp.mdp.y,p.ptprnIppr 5, 1979 siviothimmili.iwifolmoupipumffimmiwommulmmigoommommop pnnompopt; .5 Menu of the week. Start the tossed. salad :early Peaches and Phicicen.'selad Marmalade l3read Chocolate Angel Cake Fresh .Ontario peaches. are in good supply and make delicious summer:gating, out-of-hand or in combination with other fruits, vegetables, or meats, When selecting peaehes, the Ontario Food Council, Ontario. Department of Agriculture and Food, suggests :choosing .fruit that is firm-ripe with no evidence of green, Peaches with any amount of green present are immature and will not ripen. Whether, they are stored at room temperature to ripen or held in the refrigerator until used, peaches should be spread out in one layer, as spoilage spreads rapidly from one peach to another. Peaches and Chicken Salad 2 cups cubed fresh Ontario peaches This peach pie recipe, suggested by home economists,. College of Family and Consumer Studies, University of Guelph, uses a simple rolled oat crust. To remove the skins from the peaches, plunge a few at a time into boiling water for 1/2 to 1. minute. Dip immediately into cold water and remove skins. QUICK PEACH PIE Crust: 1 cup pastry flour 1/8 tsp. salt 1/3 cup brown sugar 1/4 tsp. cinnamon cup rolled oats 1/3 cup butter Combine all dry ingredients. Cut in butter, until mixture is cups cilOPped cooked ,chicken Or turkey 1 can (5 oz.) water chestnuts, chopped —optional 1/2 cup 4113'4-Sliced celery 1/2 cup toasted slivered almonds cup mayonnaise 'A tsp. ginger tsp. cinnamon 14 tsp. salt 1 tsp. spy sauce 6 large melon wedges (cantaloupe or honeydew) lettuce cups WEST ST; GODERICH Combine peaches, chicken, water chestnuts; celery and almonds in bowl. Blend mayonnaise, spices, salt, and SOY sauce, Pour over mixture and toss lightly to blend. Chill. Spoon peach and chicken mixture into melon wedges at serving time and set wedges on lettuce leaves on serving plates. Serves 6. crumbly. Reserve 1/3 cup of mixture to sprinkle on top of pie. Trimly press remaining crumbs into buttered 9-inch pie plate. FILLING 1/3 cup cinnamon sugar mixture 1 egg 1 cup sour cream 1 tsp. lemon juice 1 tsp. lemon rind fresh peach halves, peeled Beat first five ingredients until smooth. Blanch peaches; peel, halve and remove pit. Arrange halves in crust. Pour cream mixture over peaches. Sprinkle with crumbs. Bake at 375 degrees F. for 30 to 40 minutes. Serves 6. skins. Cuth into halves; remove pits. To prevent fruit from browning, immerse in a weak brine — 1 teaspoon salt to 1 quart water. Remove each peach from brine; using a stainless steel knife, slice into -a thin syrup mixture — 1 cup sugar to 2 cups water. To prevent browning of fruit on defrosting, add 1/8 teaspoon powdered ascorbic acid or 400 milligrams in tablet form. For a commercial preparation use as directed on package. Sprinkle powder or dissolved tablet over peaches. Mix the fruit and syrup mixture well. Pack in freezer containers, making sure the fruit is covered with syrUp. Leave 1/2-inch headspace " and put a small crumpled piece of wax paper on top of the fruit to keep it down in the syrup. Cover and quick-freeze. Store at 0 degrees F. or lower. on jellies in the freezer at 0 degrees 'F. and will keep there up to a year. Cooked jams and jellies keep well in a cool, dry place. They could alSe be frozen but it is not practical to use valuable freezer space for storage. Q. Why is it necessary to use paraffih wax on jams and jellies'? A. Jams and jellies must be sealed from the air to avoid spoilage. A thin layer of paraffin poured over thejam or jelly produces an air-tight seal. A second layer may be added when the first has hardened. Q, Where can I obtain recipes for jams and jellies? A. A free booklet "Jams, Jellies and Pickles" is available from Information DiVisiOn,- Canada Department of Agriculture, Ottawa, Plum bars a real treat Any time is a good time to serve these flavorful Plum Bars made from choice, ripe plums. They're a delicious "pick me up" treat plum full of or fashion goodness. Serve them plain for mid-morning coffee break, or pass them out to the youngsters with milk for an afternoon snack. For an extra-special after dinner, or late evening dessert, top with a spoonful of whipped cream or vanilla ice cream delectable to the very last crumb! PLUM BARS 2 cups prepared biscuit mix 2 tablespoons sugar 1/2 cup milk 'A cup melted butter or margarine Combine all, ingredients ,with fork. Knead.gentiy.8 to',10 times on floured board. Pat or roll out and fit into greased 9-inch square baking dish, buildiit up edges slightly. Spread Plum Filling over dough and bake at 400 degrees for 25 minutes. Cool. Cut into bars and serve plain, or with whipped cream or vanilla ice cream. PLUM FILLING 3 cups sliced fresh Plums (8 to 10 plums) 1 cup sugar 'A teaspoon salt 1..!: teaspoon cinnamon 2 tablespoons cornstarch VI cup water or fruit juice Few drops red food coloring, if desired 2 tablespoons margarine or butter Combine plums, sugar, salt and cinnamon in saucepan. Add cornstarch to water and blend with plum mixture. Cook over medium heat, stirring occasionally, until thickened and clear. Add butter or margarine and red food coloring, if desired. Cool slightly before spreading Over dough. For a tasty salad, chill cooked asparagus spears and top with French dressing. As a garnish, home economists, Macdonald Institute, University of Guelph,, suggest pitn to slices or tomato wedges. Home economists, Macdonald Institute, University of Guelph, say that a hard-cooked egg baked whole in the center of your favorite meat loaf adds an attractive difference to each serving, as well as important nutrients. Do you leave your tossed salad to prepare until just before you serve dinner? It is really not necessary to de this, The home economists. of the, Canada Department of Agriculture fInd that salad ingredients may be prepared several hours previous to tossing with the dressing and serving. Moist tossed salads contain one or more types of greens as well as celery, onion, tomatoes and cucumbers, The lettuce may be torn, celery diced and the other vegetables sliced as early as six hours before the actual tossing and stored in the refrigerator in a plastic bag or a covered bowl. Tomatoes and cucumbers are best stored separately in order to keep the salad as crisp as possible, The dressing should be added just before serving. One or more of these additions may be added to the usual tossed salad ingredients just before the dressing: thinly sliced radishes, cauliflower flowerets, chopped hard-cooked eggs, diced green or sweet red pepper, crumbled blue-veined cheese, crisp bacon pieces or croutons. SALAD CROUTONS — Cut two cloves garlic in quarters. Add, two to three tablespoons salad oil and let stand about three hours at room temperature. Remove garlic, add two cups of bread (cut in I !i-inch c ubes) and toss well, to Oat pieces. Spread evenly on a cookie sheet, sake A 325 degrees F. until golden (15 tO 20 minutes) turning over once or twice to brown evenly. Makes about 11/2 cups. These provide an interesting texture contrast to Most vegetable salad combinations. Food hints Q, How do you make carrot curls? A. Cut paper-tbin slices of carrot using a vegetable peeler, Use only those with a strip _of core down the middle, Roll each slice around your finger and fasten ends with a toothpick. Chill in ice water and remove toothpicks just before serving. Q. Are there any vegetables not suitable for use in a. jellied salad? A. Vegetables such as tettuce, tomato wedges and cucumber slices are not suitable in a jellied salad because they lose their crispness. Q. What vegetables would you suggest to use with a sour cream dip at my patio party? A.' Serve a variety of raw vegetables such as celery sticks, cauliflowerets, green onions, turnip and carrot sticks, cucumber fingers and green pepper pieces, A peach of a peach pie Freezing Ontario peaches Try plum bars and coffee or your next morning coffee party.