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Home My WebLink AboutClinton News-Record, 1970-12-03, Page 48Highlights from our Annual Report Company Funds Guaranteed Funds Estates, Trusts and Agencies Total Assets under Administration 1970 $ 27,806,008 415,950,304 58,276,428 502,032,740 196g $ 27,147,138 365,660,206 52,618,993 445,426,337 Guaranteed Investment Certificates 319,864,709 275,302,084 Trust Deposits 96,085,595 90,358,122 Net profit for the year 2,473,400 2,157,481 Earnings per common share 1.59 1.36 croj?lA VI 4nd GRE -rouwr COMPANY SINC8 1880 lleffeviTte • 8rampiorr CafiflingfOh • Exeter S •otterich Hanover • Kingston • Lindsay • ListoWel • Meaford • Newmarket • Orangeville • °dine • ()wee Sound • Peterborough • Port Oredit Renfrew * Richmond Hiil St. Marys • Stratford 4 Toronto (5) • Whitby Lealand Niel, Manager 9:00 to 5:00 Monday to Thdrsday 9:00 to 6:00 Oriday Elgin and Kingttbti Streets, Goderidh 5244201 CANADA GRADE A EVISCERATED FROZEN, VACUUM PACKED YOUNG TURKEYS 20 lbs. and over 113.• 35 4 FRESH PORK ROASTS „Lean BUTT RC iAASTS lb Ib PORK CHOPS s rugifTETR 0541i SWIFT PREMIUM SELF BASTING BUTTERBALL TURKEYS Canada Grade "A", Eviscerated FROZEN 20-lbs and over 4. 6 TO 14-LBS lb 53c As the turkey roasts, the pure golden corn oil basting mixture, which has been added, mingles with the natural juices inside this delicious Grade "A" turkey and bubbles through the skin to self-baste the outside of the bird. SHOULDER sirs . Semi-Boneless. Skinless Smoked, Cooked HAms o HALF LEr' REF QUARTERS 10 lust Can't Beat A&P Meat! 4 DON'T MISS THESE BUYS isiiiicOLATES LOWNEY S EGARDEN COCKTAIL In Butter Sauce or Cream Sauce, Frozen (Mixed Vegetable in Cream Sauce) McCAIN'S PEAS 3 100k 95 % M'APAILA4CEMEAT WELCH'S CONCENTRATED, FROZEN GRAPE JUICE OCEAN SPRAY, WHOLE OR JELLIED CRANBERRY SAUCE 2 oz-firA•9,ce JANE PARKER STUFFING MIX 8M. Pkg 5se 3 MASIANiLLA LOOSE PAOK; ST'UF'FED 4141RtEN'S OLIVES ii PARKE kEAD CRUMBS PRODUCE FEATURES DOZEN ..._ ....................______............. TOMATOES GrCatad;irNn. flied 14-oz cello tube 111 Florida Grown, LETTU .111 Arizona, Tender, each 25? CE Califor riaadeGroLwarng,eC:reaaccilas Nod 1 CARROTs tAlifohnia G rown, 2, bunches" 1 bunches is? 9 Green unions Large bunch CanadaNo 1 Oeadei Nevroci, 'Tinder, Sweet Baking Potatoes tgletGat Wiz baq 791 Ontario Grown, lb iljat 28-fl-oz jar 55 )%t 12M-oz fin 49? TURNIPS OntaWiast r4:1 Wartr,isi ts;ak1 ec?rade, CALIFORNIA, SEEDLESS, SWEET, JUICY, SIZE 113's 5 lb, 3.59 NAVEL 'ORANGES 28-fl.oz bit 2,8,1 jar 57,if 10-oz pkg. Si 29 "ALL PRICES IN Tilts AD GUARANTEED EFFECTIVE THROUGH SATURDAY, DECEMBER 19 100 Swift Premium or Maple Leaf Brand PURE PORK SAUSAGE MEAT 1 LB ROLL ,t5315t5SItalt:IstzIMEWA1tgC1tziAWA*1EX:MSPZI*50:1;1WAPISSI3t5AnfitZWA/t5MIS.M5S3t:114.1S;VA=V44.=;SWSILegi1WAY*715;5S1t9APAIa55.11:5A)tgiStAVOZAAFIt3t5:FS,A9A=%A 4A Clinton, Nows-,1900,01., Thursday, Gtocgmtw .17,1970 kvAvLw.,,;wFrozen, .desserts for. le bus ItosteissAvvp*w, Wine enhances holiday turkey An .elegant dessert which can be tirade itr OdYetece. and frozep is a real .asset at holiday time. Many homemakers use commercial ice mein and bakers' cakes to produce tinie)s. and delightful .frozen dessertS. One such, .combination requires one or more ice creams of different ,celors softened slightly then ptit .between layers of cake, This is placed in the freezer until firm then the whole filled cake i4 covered with whipped cream and returned to. the freezer. When the .cream is frozen the' cake is wrapped in foil, kept in the freezer till ready to serve and cut while it is still frozen. The heavy cream which is bought for whipping contains at least 32 percent butterfat. The cream, beater and .bowl should be well chilled for best reselts. Whipped cream should hold its shape for one to- two hours in the refrigerator, Dabs of whipped cream may be frozen on a flat surface then packaged for later use as a garniSh. It is useful to know that one-half pint of whipping cream (one and One-quarter cups) will make two and one-half cups of whipped cream. . A frozen beauty which is a favorite of the home economists • at Canada Agriculture uses whipping cream and has been named "Frozen Mint Mallow," FROZEN MINT MALLOW 20 cream-filled chocolate cookies 1/4 cup butter, melted 1/2 cup milk 32 large marshmallows 1/2 cup green creme de menthe 1 pint whipping cream Since there has been a higher than usual production of Canadian pork these past few months there should be a good supply of all fresh pork cuts at the meat counters. The tenderloin in pork, as the name implies, comes from the loin. There are only two long tapering pieces to each carcass and each tenderloin weighs about one pound. Because it is lean and boneless there is no waste, so one pound will give about four servings. This should be considered when noting that the' pride Per :pound is higher than chops. Pork has a distinctive flavor which is enjoyed by most people. Lean tenderloin makes excellent eating and contains about the same amount ' of calories as the lean of other meats. A popular way to prepare pork tenderloin is to stuff it with an herb and bread dressing. Then bake it in a nicely seasoned bouillon — wine liquid. The home economists of Canada Agriculture recommend that it be served with mushroom gravy made from fresh mushrooms and the baking liquid. To make the "Baked Tenderloin with Cherry Sauce" the tenderloin is cut in 'serving-size pieces and baked in a sweetened canned cherry sauce. Crush' cookies and combine with melted butter. Set aside cup crumb mixture for t9pping. Pat remainder on bottom of 9-inch spring-form pan, Heat milk in top of double-boiler. Add marshmallows and stir until melted. Cool slightly and stir in creme de menthe. Chill until slightly thickened. Whip cream , until beginning to thieken. Gradually beat in marshmallow mixture and continue beating until thick, Pont' into pan, sprinkle with remaining crumbs and freeze until firm (6 to 12 hours). 10 to 12 servings. When this is made in a spring-form pan (such as used for cheesecakes) it is very effective, especially if it is decorated to suit the occasion. A cut-out such as a star, bell or Christmas tree may be placed en top of the filling before the crumbs are sprinkled over top. Because the creme de menthe gives the filling a delicate, green color, the design is very effective with the chocolate crumbs. If the special pan is not available, this delicious dessert may be made in a round 9-inch casserole or square pan. Servings may be cut as required and the rest of it returned to the freezer., It will keep for a week or more. "Frozen Apple Cream" is made from fresh apples, sweetened and folded into whipped cream, then frozen. Both these desserts are simple to make and can be fitted into most homemakers' routines. FROZEN APPLE CREAM 1 teaspoon gelatin 1 tablespoon cold water 1/2 cup hot milk , 1/2 cup fruit sugar 2 cups shredded unpeeled apples STUFFED PORK TENDERLOIN WITH MUSHROOM GRAVY Bread Stuffing 1/2 cup finely chopped onion 2 tablespoons butter 11/2 cups soft bread crumbs 1/8 teaspoon sage 1/8 teaspoon celery salt 1/8 teaspoon savory 1/8 teaspoon salt Dasht pepper Saute onion in butter until transparent. Combine with remaining ingredients. 11/2 pounds pork ' enderloin 1/4 cup chopped onion 1 clove garlic, crushed 2 tablespoons butter 3/4 cup red wine 3/4 cup beef bouillon 1/4 teaspoon salt Dash pepper 1 cup sliced mushrooms (about '/4 pound) 2 tablespoons butter 2 tablespoons flour Split tenderloin in half lengthwise and flatten to 1/4-inch thickness. Place stuffing on one piece of tenderloin, cover with remaining piece and skewer and tie. Place in baking dish. Saute onion and garlic in butter 2 to 3 minutes. Combine wine, bouillon and seasonings and pour over tenderloin. Cover and bake • 45' minutes at 325 degrees F., uncover and bake 15 minutes longer. Place meat on warm This attractive make-ahead dessert will put a star in any hostess 'crown' during the festive season. It is unbelievably simple to make and uses very few ingredients. The home economists of Canada Agriculture used creme de menthe to give it a pale green tint and outline the star design with chocolate cookie crumb topping. The recipe makes enough for 10 or 12 persons, is served frozen and, if by chance there is any left over, it can be returned to the freezer, 1/2 cup chopped candied cherries 3/4 cup whipping cream, whipped Soak gelatin in cold water for 5 minutes then dissolve in hot milk. Chill. Add sugar to combined apple and cherries and combine with gelatin mixture. Fold cream into mixture. Freeze to a mush, stir; then freeze until firm. 6 servings. platter and remove skewers. Save liquid. To make gravy, saute mushrooms in butter 5 minutes. Blend in flour and gradually add cooking liquid. Stir and cook until smooth and thick. Serve with tenderloin. 6 servings. BAKED TENDERLOIN WITH CHERRY SAUCE 11/2 pounds pork tenderloin Salt and pepper 2 tablespoons fat Cut tenderloin in serving-size pieces and flatten to 1/2-inch thickness. Sprinkle with salt and pepper, brown in fat and pia& in baking dish. Sauce 1 14-ounce can pitted sweet cherries a/i cup syrup from cherries (or syrup plus water) 2 tablesppons brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon cloves 2 tablespoons cornstarch 2 tablespoons cold water 1 teaspoon lemon juice Drain cherries; save syrup. Combine syrup, sugar, cinnamon and cloves. Pour over meat. Cover and bake 30 minutes at 325 degrees F., turning once. Arrange meat on warm platter. Combine cornstarch and water and add to liquid in pan. Stir and cook until thick and clear. Add lemon juice and cherries. Pour sauce over meat. 6 servings, "You first parents of the human race, whose gluttony is history," wrote. Drillat-SaVarin to Adam ario Eve, "you who ruined yourselves for an apple, what mightn't you have done for a tr4f fled turkey?" We who ate turkey for Thanksgiving and are eating it again for ChristmaS may well wonder what the great French gastronome saw in our frequently dry and tasteless bird. Can truffles make the difference? In a word, no. But if your family will forego the beautifully brown appearance of roast turkey you can serve this bird as moist and tender as Brillat-Savarin ever knew it. The secret is not to roast it but poach it. Stuff the turkey as you like best. You may use rice, chopped liver, mushrooms, walnuts and raisins. Add chopped truffle if you feel extravagant, or work slices of truffle in between the skin and breast. Then truss well and place in simmering liquid to cover, preferably turkey of chicken stock with two cups of white wine. Poach or, simmer until done. If you feel obliged to put a roast turkey on the table just to keep up appearances, baste it with red wine during the last hour of its cooking. This helps it to brown and adds to the ,good taste of the cause. .Something else to add to the sauce is a enerter cup of either' Madeira pr sherry. The same wines do.honor to a turkey consomme or other soup. What vegetables do you like with turkey? Sherry adds more zest to sweet potatoes than a glaze of sugar or marshmallows In Ontario today, over Q0 per cent of all turkeys are sold frozen. These turkeys are killed, dressed and fast-frozen within 24 ,hours. When thawed and cooked these birds have all the fresh juicy flavor of a newly-killed bird. The storage conditions are very important to maintain this high quality. ' At temperatures of —5 to Q degrees turkeys may be held up to 12 months. Supermarkets usually sell frozen turkeys within three months. Once a bird is in a home freezer temperatures of —5 to 0 degrees must be maintained to preserve quality, say home economists at the Ontario Department of Agriculture and Food. Since most turkeys are marketed frozen it is important to recognize a bird that has been does, Carrots change from. Jekyll to Mr- Hyde wh sprinkled with pine nuts moistened with herby sw vermouth. Use a sweet wine such sweet sherry or Marsela supply the good taste in Ctirsitmes pudding or cake, pl brandy or rum for traditional conflagration, held under the best conditio. Look for birds that are solid frozen, with a uniform whi color. Make sure there are signs of freezer burn or crystals in the bag. Freezer burn may • recognized by e a bleache chalky, mottled appearance the skin of the bird. This caused by a loss of moisture d to poor packaging or thawi and refreezing. Thawing a refreezing can be dangerous, there is no way of knowing h long the turkey has been poor stored. Additional signs thawing are crystals of ice in t bag or a reddish skin col Freezer burn and thawing ,eau loss of moisture, and as a res the turkey will be drier, tough and less flavorful. Pork tenderloin dresses holiday tables Store frozen turkey properly