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HomeMy WebLinkAboutClinton News-Record, 1967-03-23, Page 3From My Window Deep Dimpled Darlings Wins Fellowship Now ftttehdtog Queen's University, Mngsfon. James D, Driscoll,. 21, has been $■- warded a Woodrow Wilson Fellowship 'for 196j~68. _ Mr. Driscoll, an honours political student, hopes to use his fellowship to do post-gTadu- ate study to community de- ydopment at' Stanford Uni­ versity in the U.S. Garnished With Easter Eggs Ham Traditional for Easter People who know me often ask where I get all the ideas for my column subjects, I tell them simply my head is crammed with things ip say and a desire to be heard. That’s about all it takes, I tell them; to be a literary lunatic litre me. Give me a word — any word —* I once ’boasted and I can build a column ground ify " Now, take the word ‘dimple’ for instance There really 'isn’t much to be said about a dim­ ple. After all, a dixnple is only a Slight depression ’in the chin f or jn the cherik when, one smiles or in the knees and the elbows of a chubby baby. In .truth, h dimple is nothing more than a pucker .tn the’skin ; . but oh, what a dimple can do, Those persons lucky enough to possess,one or more dimples have them from birth unto death. ’’ Unlike either beauty marks, dimples rarely fade or disappear. No matter what stage of life the dimpled one reaches, he knows, increased benefits because nf those hal* lowed hollows. - Dimpled babies are adorable mites, Usually they have •little fat hands and plump bottoms With an assortment of dimples in the davndest places, Like everything else about babies, the dimples are new, very -soft and unbelievably perfect. It is almost* as though the Creator Himself had left, His ■ flinger* prints all over each tiny life He owns and only loans tp mothers, and fathers for a while. The' deeper the dimples the greater the blessings where little boys and girjs. are con­ cerned. A good big dimple can sometimes mean the difference bet wen a ‘sound spanking apd a gentle scuttle oh the behind for the youngster, who finds himself in trouble with, the. grown-ups; and more money has ; been lifted 'by dimpled Shirley Keller ; bapdiits than those of us pare to admit, A dimple can be more devas* tating' than an atomic bomb if it is in the right place at the Tight time. Many hearts have flipped when a dimple formed out of a young lady’s, smile. More than' ione marriage has bpen held together by an irre- Siteble dimple giving off mag* netic rays and hypnotic chills which cannot be ignored, In some cases, love endures be* cause of one silly dimple. ' And in. old age, a dimple gives the illusion, of youth. It is .a symbol of a happy past 'and a sign of a joyful future; it is-a lingering link to many pleasant "memories' and a mirth­ ful mark of experiences yet to: be enjoyed; a pledge to the young and a promise to the old.. You see, there really- isn't much one can say about a'dim­ ple. After all, a dimple is nothing more than a pucker in the skin. ' ’’ Janies Driscoll Going to Stanford Difference is in Glaze It’s Easter, and baked ham is as much a part of‘the festivities Of this holiday as spring bon­ nets and flowers, There is no trick to preparing this beautiful ham for Easter dinner, Since it lias been fully cooked for .you, it only needs heating and glazing to enhance hs. flavour and make it picture* pretty, Garnish is easy, too , . , and so pretty. Easter egg* pear sal*. ads are made by putting two small, tinted pear halves to­ gether with a cream cheese- ' chopped Tiut filling, Use a pastry tube to decorate thorn Easter­ egg fashion with cream cheese. i • $ FRUIT-GLAZED BONELESS liAM ' ' ' ' ( whole pp half tenderized boneless, fully cooked ham cup apricot or peach pre­ serves% cup liquid honey 1 1 X Lemony, Buttery Bunny Cake Easily Baked This Easter ' , Looking for something novel to serye at a children’s party? Or for something pretty, to make in a jiffy for a dessert- and-coffee affair? You can kill two birds with one stone by making these two-to-one Easter time desserts. Starring in both desserts is a light feathery LEMON BUT­ TER CAKE . . , for real old- fashioned goodness and keeping quality the "made-from-scratch” butter cake stall reigns supreme. There’s something satisfying too about mixing your own cake, particularly if you can get a different layer. For the layer can Easter Bunny With a few quick • strokes of your knife. Finished off with creamy smooth icing, a sprinkle of coconut and two pink paper ears, it makes an ideal party centerpiece, serves well! The second (square) layer winds up in an elegant dessert, JIFFY TRIFLE, a day or two' after the party. The refreshing lemon flavor of the cake com­ bines well with raspberry jelly and sliced pears, and it’s all covered over with a smooth vanilla sauce that’s made from packaged pudding mix. Whipped cream is folded into the sauce to make it' extra light and airy. • Show this off in your prettiest glass dish or comport and garn­ ish' with lemon 'twists and bright red cherries. drisseojt. from each children, the round be turned into an"' and as a delicious■’dessert as Easter Bunny Cake For Kiddie Surprise ’ ’ ::x % z - - He is a son of Flight Lieutenant and Mrs. Daniel J..- Driscoll of 3 Victoria. Blvd., Adastral Park, Glintcin. A native of Edmonton, he received his secondary ed'u- • cation in Ottawa and -Sioux Lookout, Ont. The award provides for one- academic year of graduate education with fees, tuitipn and a living stipend of $2,000, paid by the Woodrow Wilson National Foundation. Mr, Driscoll is one of 80 students from 20 Canadian Univer­ sities or colleges who won fellowships. The program, the largest 'privately financed talent­ search for future college tea­ chers to the United States and Canada, has been sup­ ported since 1958 by $52 mil­ lion to grants from the Ford. Foundation. From the pro- . gram’s inception 700 Can- ■ adians have received Wood­ row Wilson awards and 'are included among former Fel­low^ now teaching at more than 600 _tostitotfons of higher ' learning, principally in Canada and, the United States. o- I with Lemon Frosting. Use orate and glaze the ham as di* rectecl above. * ’!■ * EASTER EGG PEAR SALADS 8 OPERATION MERINGUE* To divide a meringue piiei neat­ ly, coat both sides of the knife with butter^ advise food special­ ists at Macdonald Institute, University of Guelph. The mer­ ingue will xfemaiiin ■ undisturbed during "the' cutting of the pig. II Ilk ■Pt/ tyrea/A, F 9 LEMON,BUTTER CAKE • , « (Makes One 9-inch Round and One 9-inch Square- or two inch Squares) 3 2 1 1 % 1% 3. 1 ' 1 ely small candies for eyes, nose and mouth, colored pipe cleaners for Wiskers; and pink construction paper for ears.. * « # * LEMON FROSTING (Makes Sufficient to Frost Round Bunny Cake) y2 4 y2 4 2 1 8- to-pudding with milk according package directions. Whip cream; fold into pudding and flavor to taste. Spoon over trifle. Sprinkle with toasted almonds if desired.-----------o----------- Mrs. Jas. McNeil Dies at Seaforth Creditor) Wl Holds Party At Huronview cups sifted cake flour teaspoons baking powder teaspoon baking soda teaspoon salt cup soft butter cups sugar eggs cup milk tablespoon grated rind tablespoons lemon juice lemon 2 Butter a 9-toch round and a 9-irich square cake pan, and line the bottoms with buttered "Waxed paper. Preheat oven to 350°F.. Sift together the flour,, baking' powder, baking- soda and salt. Cream butter; gradually beat to sugar. Add eggs, one at a time, beating to Well 'after each addition. Add sifted dry ingredients to creamed 'mixture alternately with milk combining lightly after each addition. Mix. in lemon rind arid juice. Spread batter evenly to prepared1 pans. Bake to preheated oven 35 to 40 minutes. • Cool 'to pans on cake racks 10 minutes. Remove from pans; peel off paper. Cool com­ pletely on cake racks. To Make Eastei* Bunny /Cut 9-irich round bake in half and1 stand two halves on cut edges. Cut a wedge about ■% up from cut edge to, form head. Take one wedge and place at end for tail. Cut other wedge in • half and place a piece on each ’side of bunny to form hind legs. Secure pieces to place with Lemon Frosting. Frost complete cup butter tablespoons flour cup milk cups sifted icing sugar teaspoons grated lemon rind tablespoon lemon juice Melt butter to 'heavy sauce­ pan. Blend in flour. Gradually stir to milk. Cook over medium heat, stirring constantly, until smoothly thickened. Remove from heat, gradually beat in 1, cup of icing sugar1. Place sauce*' pan in. pan of ice water; add remaining icing sugar, part at a time,beating to well after each addition. Add and beat in lemon rind and juice, beating, until icing is of spreading consistency. •JIFFY TRIFLE (Makes 6 to 8 Servings)* layer Lemon” Butter Cake (9-toch square) (3-ounce) package rasp­ berry ielly 3/t • cup raspberry jam (20-ounce) can pears cup sherry' (optional): (4-ounce) package instant vanilla pudding mix cups milk • • cup whipping cream teaspoon, vanilla, rum or almond extract y2. cup toasted slivered alrn- % onds (Optional) « Prepare jelly with 1 cup boil­ ing water.- Cool. Cut cake into fingers and spread with jam. Drain pears reserving syrup. Line bottohi of pretty, puddling bowl with a layer Of calte fin­ gers; coVer with a layer of pears. Repeat layering Until all hake arid pears have been used. Sprinkle wjth sherry or y2 cup pear juice. Pour cooled jelly carefully over the. top layer. Cover with waxed paper and chill thoroughly. Prepare vanilla 1 y3 1 ' V2 1 2 . Vz 1* Mrs. James (Mary Ann) Mc­ Neil, 89, formerly of Mary Street, Clinton, died Saturday, March 11 at* Seaforth.' For 10 years she had been a resident of the Kilbarchan nurs­ ing home. She Was a widow. Surviving is a son Norman, Kalamazoo, Mich. The funeral service was held. March 14 at the Ball funeral home. Dr. A. J. Mowaitt. offici­ ated. Burial was Cemetery. -----------o— in Clinton A feature film is being plan­ ned about Expo 67 by Jean. Gir- ault, the French film director. It will be called “Le Gendarme a rexposition” and will be the third film in the Gendarme series. /"■ ......................... ii«i— ■ CoftlP/e/o Clinton News-Record 56 Albert Street Binnix i ii i awmi ii ii»ii»wiii iinn>» Clinton Sa The March... birthday party at Huronview was held to the auditorium on March 15 with the members of the Crediton Institute in charge. The major­ ity of their group came dressed in Centennial costumes. Mrs. Ruby MJalitor was ohairl'ady for the following program: a sing song with Mrs. Emery Faber at the piano; violin numbers by Mrs. Mar­ garet Clark; a reading by Mrs. Malitor; vocal solos by Mona Hodgins accompanied by her mother, Mrs. Harvey Hodgins; and choir numbers by the Insti­ tute members. • Candles were lit on the birth­ day cake and gifts presented to James Roberton, Barbara Isabel Sproat, Mrs. Jennie Rutledge, Mrs. Dave Wiilson, Andrew Albert Wood, Laura .Wm. Caldwell, Mrs. Mr. Finley, Mrs. WmWiitihg "Is there any plumbing ‘ in heaven?" This was one of many questions Gordon Sinclair ask­ ed bible students on CTV’s W5 last Sunday evening. Advance publicity that 'ath­ eist Sinclair would face a group of bible students was probably responsible for many viewers tuning' in to the show. It was far from a contest, as Gordon Sinclair had them licked 30 seconds after they started talk­ ing, The W5 producer should have had people against Sin­ clair who. were skilled in. the subject of Christianity. Instead', they selected a stunned bunch of religious touts’ who didn’t have a clue about ject. Heaven and hell cussed ■— Sinclair didn’t believe they ever existed. The students said they do exist. "What’s it like in Heaven?’’, Sinclair asked. He wanted to know if you would reco<gnize friends and relatives. The an­ swer was "yes”. "Do you eat to Heaven?" "Yes". “Who ■ provides the food?” "The Lord.” "Is there any plumbing in Heaven?” “I drin’t know.” This was the type of non­ sense that we listened to and watched for about 15 minutes. A program like this could go on for hours if both sides know the subject. Sinclair was stick, and (the students were dull. Let’s have another show, but the next time use experts a- gainst the old pro. their su)b- were .dis- saying he tablespoon lime or lemon juice teaspoon grated lime -or lemon rind whole cloves Preheat ovein to 325 degrees. Place ham op track to shallow baking pan, Balm in'preheated oven:- about 10 minutes per pound for a whole ham; 15 minutes per pound for a half ham, Meat thermometer should read 130 degrees. Meanwhile, prepare glaze 'by combining preserves, honey, lime or lemon juice and rind, 'and whole doves; bring to a boil, then set aside until needed. Thirty minutes before ham is done, increase oven temperature to 375 degrees. Brush ham with glazing mixture and continue to bake' until done, (brushing fre-. quently with more glazing mix­ ture. Serve any leftover glaze With the ham, , Ht »|: (Or try this version — more traditional, perhaps, but just-as testy. , „ , , ' BAKED EASTER IIAM to 14 pound tenderized fully- cooked ham, bone-in or boneless style cup . lightly-packed brown sugar teaspoons dry mustard cup honey cup frozen orange juice con­ centrate tablespoon lemon juice or vinegar 10 to 12 red maraschino cher­ ries, drained1 Whole doves Preheat oven to 325 degrees. Place the ham, fat sidle up, on rack in roasting pan. If using a meat thermometer, insert it into centre of thickest part of the ham so tip dries not rest on bone or fat. Bake, uncovered, in preheated 325 degree oven for 10 minutes' per pound (2 to 214 hours) or until meat ther­ mometer reads 130 'degrees. For the glazing mixture, combine brown sugar, dry mus-' tard, honey, thawed orange juice concentrate and 'lemon juice or vinegar. Cut cherries in half. One-half hour before the ham is done, remove it from oven. Out off any skin and score the fat in 1%-inoh diamonds. Place a cherry half, cut side' down, in centre of each diamond; fast­ en each in. place with a whole dove. Brush surface of ham and the cherries with the glazing mix­ ture. Return to 325 degree oven and continue to 'bake for an­ other 30 minutes or until ham is drine and nicely glazed. Brush frequently with more glazing mixture. Plate ham on a heated plat­ ter and garnish as desired. Al­ low to stand for about 15 min­ utes to making carving easier. NOTE: For a 6 to 7 pound ham, bake at 325 degrees' for 15 minutes per pound. Prepare half the glazing mixture; dec- 8 12 1 2 % y3 1 Miller, Nickle, Crane, Jacklin, Weido, Trewartha, . Isabel Bell, Mrs. Jean Pater­ son and Mrs. Ballantyne. -----------o—:-------- Classified Ads. Bring Quick Resulis If you want to take advantage of special sale prices... Of 7/fy SMORGASBOARD DINNERS » Friday and Saturday Evenings Only ASK l VLCHICKEN IN A BASKET"$125 ORDERS BY TELEPHONE — $1.35 Friday-Served from 9:30 p.m. to 1:00 a.m. Saturday—Served from 9:30 p«m. to Midnight Hotel Clinton Featuring 'CLOUD 9" Boom We Cathr to Dihtier Parties and Wedding Receptions Phone 482-3421 for Reservations J for a cash advance At your GAC office, it’s a simple matter to get the money you need to buy a bit of better living... a dryer or dishwasher for your home, > new boat for family fun, a color TV set, or new futnishfags for any room in the house. You get prompt, personal service and convenient monthly payments to fit your budget. Stop in or call. Get a cash advance from GAC to help your family enjoy better livihg, *. or for any good reason. LOANS Up TO $5000 , GAG INTERHATIom FINANCE CORPORATIONS LtO. -----—CLINTON .... .....7 Ra t ten bury Street* *. * *.*.«.** o. *«Phone 482-3486 small canned: pear halves Syrup from pears Red, yellow, green sand /blue food colours (8-ounce) package soft cream cheese tablespoon salad dressing tablespoon finely chopped nuts Drain pears, Divide syrup equally between 4 small bowls and .tint each with a 'different food colour. Place 2 pear halves in each bowl, Add water as needed to cover pears, Let pears stand in liquid until tinted the desired shade. Add more' food colour to'liquid if needed. Drain pears well on paper toweling, Blend cream-cheese and salad dressing. Add nuts to y2 of mix* tore and use .it to- fill cavities and spread over top surfaces of 4 different coloured pear halves, , t 1 1 1 V, k, f Top each with a pear half of the same colour. Put remaining cream cheese into pastry tub? With small rose or leaf tip, Dec* orate pears Eastcr-egg fashion With cream cheese as desired. Maltes 4 salads, Thurs., March 23, 1967 Clinton News-Record-— Pg. 3 Gardiner's Barber Shop 49 Albert St., Clinton Wall Re-open For Business On Monday, March 27. ■ ' ..................... I .....I ........ ...................................,1.... „ Clinton Memorial Shop T. PRYDE and SON CLINTON EXETER SEAFORTH Open Every Afternoon • Local Representative A. W. STEEP 482-6642 Power-Clean and Shampooing RUG SERVICE We Do This Right Before Your Very Own Eyes ■ With the Latest and Most Efficient Equipment Cost per square foot 14c For Rug Service Dial 482-9574 CLINTON lltfb ORV STANLEY - dadv theatre< JV GODERICH ■ ■■■■■■ ON THE SQUARE /■FIRST RUN FILMS IN AIR CONDITIONED COMFORT — Entertainment Is Our Business ........ in,................' „■/ Last Showing — TONIGHT — Thur., March 23 "Who's Afraid of Virginia Woolf?" ADMITTANCE ___TOKKONS MWNUor aocokcvb ELIZABETH TAYLOR RICHARD BURTON Shows at 7:15 and 9:25 p.m. SHOWS at 7:30 and 9:20 P.M. MATINEE at 2:30 P.M.—AT REGULAR MATINEE PRICE MON., TUES., WED. — March 27-28-29 She's the worlds most beautiful- A bank- j robber!! co-sfah’og Shows at 7:30 and 9:15 p.m. nQ'fcsIio metro*9oldwyn-may6r Ilutullv as««°‘l "penelope" re-stafii>gLhnkuinen dicksliawn Panaviskxi and Metrocolor Special Program of Matinees For Young Canada Hockey Week All Matinees at 2:30—At Regular Matinee Prices MON., MARCH 27— ’’PENELOPE" starring Natalie Wood TUES. & WED., MARCH 28-29— "FOLLOW THAT DREAM" starring Elvis Presley THU RS. & FRL, MARCH 30-31— "‘THE PATSY" starring Jerry Lewis SAT., APRIL 1— "MUNSTER GO HOME1’—TV Cast Starting Thursday? March 30— "MUNSTER GO HOME" L,............................ ..-..-..................—................. ..............