Clinton News-Record, 1973-12-20, Page 21LET US MAKE YOUR: O..D FURNITURE
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Phone 523-4272 R, cook, Prop, Myth, Ont,
WE HAVE A FREE PICK-UP AND
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CALL US NOW FOR:
• All-Weather Automatic
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• Interest-Free Budget Payment Plan
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• Full range of Home Comfort Equip-
ment—Furnaces, Water heaters, Humidifyers, etc,
KERRIGAN FUELS
379 VICTORIA ST.
CLINTON 482-9653 •
4,
CLINTON NEW,§-).WORp, "THURSDAY, DECEMBER 20, 1973-4A
4th-watering desserts
for Christmas eating
'aver spoon, Tnimedisitely
remove from heat. When cool
stir in vanilla. Makes 2 2/3
cups,
on the budget, but still very
special, this "Holiday Pud-
ding" 'is perfect. Grated carrots
give it a bright cheerful Lip,
pearance while orange rind and
ginger provide a delicious zest.
Warm from the oven, it is great
with an orange or custard
sauce.
Holidays are a time for
elegant eating and for many,
Christmas Day would not be
-complete without the favorite
-Chriatmas pudding buried in a
rich sauce. For the
traditionalists, Food Advisory
Services, Agriculture Canada,
recommend "Golden Christmas
Pudding". This mouthwatering
-combination of fruits and spices
is made extra slice by the ad-
dition of buttermilk,
GOLDEN
CHRISTMAS PUDDING
Christmas seems to he that
time of year when everyone
tends to buy and prepare more
extravagant foods, But there
are appealing, yet economical
festive foods your family and
guests can enjoy.
One of the most traditional
desserts is mincemeat. Whether
you buy it canned or make it at
home, it remains the favorite
for tarts and pies. You can
dress it up or extend it. Try
your favorite combination of
these ingredients for better-
than-ever mincemeat: cin-
namon, nutmeg and coriander,
diced candied citron, lemon or
orange peel, orange juice,
lemon juice, brandy, rum or
sherry. To extend it, add 1/3 to
1/2 cup of shredded peeled ap-
ples or cranberries per cup of
mincemeat. Whatever' you add
to your mincemeat, make sure
you mix it well, cover it, and let
it set for at least 24 hours
before using, to blend the
flavors.
For a very special treat; serve
a mincemeat parfait, Put layers
of vanilla ice cream and min-
cemeat in a parfait glass, top
with nuts or a cherry , dhcl, just
wait for the compliments:.
During the festive season;
fruit cake and shortbreads are
popular but costly to serve
when friends drop in. Why not
consider instead some fancy
yeast breads made with sweet
dough, or decorated bars and
cookies. Most of these can be
prepared four to six weeks
ahead and kept in the freezer
until needed. Not only are they
more economical, they also
save time,
Food Advisory Services of
Agriculture Canada have
prepared a biscuit mix that can
be used to make breads or
cakes. Try it for old-fashioned
goodness in your Christmas
desserts.
HOLIDAY PUDDING
1/4 cup butter
1/2 cup brown sugar
1 beaten egg
1 cup grated carrot
1 tablespoon grated orange
rind
3 tablespoons orange juice
1 1/2 cups sifted all-purpose
flour
112 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
Cream butter and gradnally
beat in sugar. Add egg and beat
until fluffy. Stir in carrots,
orange rind and juice. Sift
remaining ingredients and stir
into creamed mixture. Spread
evenly in a greased 8-inch
square pan and bake in a 350°F
oven until a skewer inserted
comes out clean, about 30
minutes. Serve warm with
sauce. 6 servings.
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
118 teaspoon cloves
2 cups dry bread crumbs
2 cups chopped suet
2 cups brown sugar
2 beaten eggs
1/3 cup molasses
2 cups buttermilk
2 cups seedless raisins
. 1 pound 'candied cherries, cut
in halves
1 pound cut mixed peel
1 1/2 cups currants
1/2 cup flour
1/2 cup slivered blanched
• almonds
Sift flour with baking soda
and spices. Add bread crumbs.
Combine suet, brown sugar,
eggs and molasses. Add flour
mixture alternately !with 'but-
termilk to suet mixture. Com-
bine fruits and sprinkle with
1/2 cup flour. Stir fruit and
almonds into batter, Turn into
greased molds. Cover with foil,
tie tightly and steam; 6-ounce
molds about 1/2 hour, 3-cup
molds about 2 hours. To reheat
steam 1/2 hour. Serve with a
rum or hard sauce. Makes
about 11 cups.
For. something a little easier
Thi traditional Christmas pudding is a treat greeted with anticipation during the holiday
season. Buttermilk adds that extra something to the mouthwatering "Golden Christmas
Pudding" from Food Advisory Services, Agriculture Canada.
ture resembles coarse bread
crumbs. Stir in nuts and
coconut. Sprinkle over jam.
Bake at 400°F until topping is
lightly browned (30 to 35
minutes).
-* May be stored 1 month in
freezer.
mix with dry ingredients to
form a soft dough, Turn into
greased 9-inch round cake pan
and spread with jam.
TOPPING
1/4 cup brown sugar
1/2 teaspoon ginger
2 tablespoons butter
2 tablespoons chopped nuts
1,14 cup flaked coconut
g Help the Salvation Army
help others this Christmas
i&e,MMr!ASES:AEsaMYAM:MarEoaCKAISO;CY57:(VACES:CM, 4:StatiVolVASMOgYA
CUSTARD SAUCE Combine brown sugar and
ginger. Cut in butter until mix- 2 eggs or 4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2/3 to 1 cup skim milk powder
3/4 cup cold water
1 cup hot water
112 teaspoon vanilla
Beat eggs. Add sugar, salt
and skim milk powder and
blend with cold water.
Gradually stir in hot water.
Cook over hot water, stirring
until thick enough to coat a
10101.10.1V; ":4! i$v 0:*:01: AvI,OUV:IV:10110;10‘: 0:10: IV: 0: jor joi?:v:10:zit jp: .1070710:10:
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TOP VALU
1st GRADE
CREAMERY BUTTER
1 lb.
print BISCUIT MIX
8 cups sifted all-purpose flour
5 tablespoons baking powder
4 teaspoons salt
0„1.1 cup .skim miilk powder
1 1/2 cups shorteningMix and
sift flour, baking powder, salt
and skim milk powder. Cut in
shortening until mixture resem-
bles fine bread crumbs. Store in
a covered contained in
refrigerator or other cool place.
Makes about 12 cups. Keeps
about 3 months.
• . •
LINC1 bag ficilihiyy.,i1.1ikii .
f te 4:11Y0 19 1 (001Wiiki•O
• . • .•• ' • .• .
rjh AL
Utah. 1140 par 4emify *Ph a I5.50 purchaser and Pi-la...PPP
• firearm) Deco/nem 19 to December Z4, 1970
z-yAS1E666661ii : •
r TOWN OF CLINTON
VI • '';r10.17FM1
4,41 JON
4e1a,,r,E`; TOP VALU FROZEN
CANADA GRADE "A"
1."
In accordance with 'the wishes of a great,
many citizens, and following on established
precedent, A VERY
/ Merry Christmas
I TO OUR MANY
I FRIENDS AND
CUSTOMERS
I hereby declare
Wednesday, December 26 "the meat people"
CANDIED
FRUIT PINWHEELS as
BOXING DAY 3 cups Biscuit Mix
1/4 cup sugar
1 teaspoon grated lemon rind
2/3 cup water
2 tablespoons butter
2 tablespoons honey
1/2 cup mixed candied fruit
1/4-cup chopped walnuts
CANADIAN QUEEN SKINLESS BONELESS
WHOLE OR HALF
SMOKED HAMS
and call upon 'cal citizens to
observe it as such. '
(Signed) .
DON SYMONS, Motor,
TOWN OF CLINTON.
111
•-•••• 14 .4.- • -
, 4 41-07 . 4 a 11 u aloof TOR VALU
letiemmIlIMPW°1411.111. IS"
1 lb. pkg.
Combine Biscuit Mix, sugar
and lemon rind. Stir in water
to make a soft dough. Knead 30
seconds on lightly floured
board. Roll in 7 x 9-inch rec-
tangle. Cream butter, graltlilly
add honey and combine with
remaining ingredients. $lead
over biscuit dough and' toll up
like jelly roll, sealing edges.
Cut in 1/2-inch slices and bake
in greased muffin tins about 20
minutes at 350°F. Makes 1 1/2
dozen.
RE ULAR CUT PRIME RIB
1st FOUR RIBS ONLY
FOR YOUR FROZEN - 6 to 10 lbs.
CHRISTMAS TOURTIERES CANADA GRADE UTILITY
YOUNG
BOTTOM CUTk,
FROM THE BEEF HIP
Sliced Side
1
13.0ACO9N
Fresh Ground BROILER
PORK TURKEYS
BEEF RIB Round Steak
STEAKS ROAST
91, $139 lb.
Let us help you
to help yourself! 98! 63 t $1.
Schneiders Fully Cooked Smoked 2 to 2 Its, SCHNEIDERS FULLY COOKED SMOKED 2.3 lbs. SHOPSYS OLD VIENNA 18 Os.
Picnic Shoulder lb. 1 .19;'Saiami Chub
FULLY COOKED SMOKED 5 to 6 lbs. RESERVE THE RIGIHT TO LIMIT DUANTITLES
TO AVERAGE FAMILY
WW4
1 OA a
Picnic Shoulder lb.89* Supplied end Serviced By M, Loeb Limited
SCHNEIDERS Fully Cooked Viz to 31/2 lbs.
Dinner Hams lb 1.89
Swift Premium FullyCooked 21/g to 3 1/2 Ibs,
Dinner Hams th.1.69
SCHNEIDERS 8 oz. pkg.
Cocktail Smokies 99°
SCHNEIDERS 8 oz. pkg.
Cocktail Wieners 890
Cottage Roll lb 1.39
TOP VALU Fully Cooked 2V2 to 31/2 lbs.
Dinner Hams le. 1.59 Enrolling in one or more of
these courses could mean
a turning ooint in your career!
USA NO. I CALltONNIA tuscloos 555 Empstor 0,5,000
catmetia Grapes lbs.
USA. ND. 1 CALIFORNIA SUNKIST
V
SEED1.01.
NAVEL GRANGES do:. /5°
BIRDS EYE FROZEN DESSERT TOPPING
Cool
Whip
U.S,A. NO, 1 FLORIDA DEL MONTE
FANCY QUALITY
TOMATO
JUICE
48 oz, tin
TOP VALU
STEMS &
PIECES
Mushrooms
10 oz. tin
for
ZIPPER SKIN COFFE CAKE 9c 32 as. tub USA
No. " 0" 0'0-5" "'" r'*" "'""'" TANGERINES Cranberries ,V41, 214890
U.S.A NO.1 FLORIDA • RED OR WHITE
GRAPEFRUIT 48's 616,
3 cups Biscuit Mix
1/4 cup sugar
2/3 cup water,
1 beaten egg
1/2 cup jam
Combine Biscuit' Mix and
sugar. Add water to egg and
HIGHLINER FROZEN BOSTON BLUEFISH
Fish
St 4spkg. 1439 Academic Upgrading to college entrance stan-
ding: 9c Large
CELERY STALKSL.fott'29° Size U.S A. NO. 1 FLORIDA CRISP C McCAIN FROZEN FANCY QUALITY
Broccoli 2 doz. math Levels I, II, Ill
English Levels Is It, Ill
Science Levels I, II, iii
Commercial Training:
Typing
Shorthand
Bookkeeping
Business Arithmetic
Business Communications
A SYMBOL OF CHRISTMAS • s,beh pot
8t5 Bloom Poinsettiam3.79 'Spears
106z. pkg. 39c TOP VALU
FANCY WHOLE
KERNEL
CORN
12 oz. tin
TOP VALU
FANCY
SLICES
PEACHES
14 oz. tin
ROBIN HOOD ASSORTED VARIETIES
Cake
Mixes 113,16 oz. box
CAKE AND PASTRY
MOtiarth
Flour 7 lb. bag
IN CHEESE & TOMATO SAUCE
Libby's
Spaghetti 35c
s oB. tIn
FROZEN IN SAUCE SAL/ SEA
Shrimp
Cockta zil x14 oz. cups
TULIP
Soft
Margarintb.to 39*
•(Vs lb. FREE)
001110111tIC
Shamming
3 lb, tub t 29.
1.19 C
8c ALL PURPOSE GRIND
Maxwell House
1 lb. bag 934
Four Varieties Pally Checkers Weston
Appetizer 2for 39c
HOSTESS REGULAR
Potato
Chips 9 az. fall bag
THE UNCOLA
Reg. or Diet
7 UPnon•return illfor 99c
26 oY. be.
. 2g° c Coffee
Teller Cashier:
This twelve-Week course will run from January 7, 1974 until
March 31. Applicants should have Grade 12 standing and have
a proficiency in mathematics.
You may qualify, for
training allowances under
the Canada Manpower
Training Program!
4 44
TOP VALU FROZEN CONCENTRATED
Orange
Juic1 oz. tin 3tor1 t,90
ORANGE PEKOE PAPER BAGS
Satada
Tea 7 C
pkg. of 60
44004 ....
CARLTON CLUB
ASSORTED VARIETIES
DOLE
FANCY QUALITY hini„, pkg.
Fon YOUR MINCE PIE FRUIT
Maple Leaf
SOFT
DRINKS
tato of 24/16 or, this
1
FAB PREPRICED 1.09 WITH BORAX LIBBY'S CHOICE PEAS &CARROTS&
/Aoki, COCKTAIL
Mincetneatant. on am- Powdered
Detergent 111 35 ...*It*beK
Mixed
Vegetables
PILLSBURY CIRESENt OR BLITTERFLAKE
Dinner
Rolls or 3 19 oz. tin
43c Ok, tin CLOVERLEAF GREAD&PUTTEROTISWEET MIXED
Mandarin HeInt
Oranges10oZ pinkies 'Ari 2Tc 15 ok. Jar
E.D. SMITH
Tomato
Catsup
I. •444....0
BLACK DIAMOND COLOURED OR WilliE
Old Choddir
Chees11.7..wiod.go 87c
4.,4444 4 44444.4.* 444
YORK-FROZEN PANOY QUALITY
Asparagus
Spears
9c 11 ok. btl, KRAFT
PROCESSED SINGLES CHEESE
SLICES
16 oz. pkg.
RHODES PPOkEN
DINNER
ROLLS
24 ol. pkg,
••• 4 •• • •• ' 4 4 4 4 4
JELLO ASSORTED FLAVOURS • SWEET PAK AMERICAN MIX HARD
Jelly Christmas 86 2c Powders 3 oz. kg2frit 256
Candiel,
9 OZ. PB94
TOP VALU
Evaporated
Milk 1602. tin
. 4 w4 4 4644 44r4 • 4
E.O. SMITH
Garden
COCkIall e a ok, 36
fORJORTHER INFORMATION CONTACT
CLINTON 4 8 2-3 4 5 8 BUDD KUEHL
HURON PINES
ELECTRIC
Tic . 4--1.0.4 . • 4 4 ' 4 14
JIFFY OM OR INSTANT
Pie Crust Robin flood
MIX 7/C' ot.4**".:*
C a
hi! .zEobieOpoot,g.b.pk::::i.tho
1.19
O
1B bz, Pkg. 494 ° 8"42 to 36 oz. pkg. 49
PRICES EFFECTIVE UNTIL 6Losisto SAYIWOAY, DECEMBER za, oak
Conestoga College
Clinton Centre is King M. Phan
Clinton 482-7901 at IGA the owners in the store to guarantee your satisfaction eery shopping trip
..4