HomeMy WebLinkAboutThe Exeter Times-Advocate, 1965-02-11, Page 5Times-Advocate, February 11, 1965 Pa g e 5.
N FANCIES
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RECIPE OF THE MONTH
By the Ontario Tender Fruit Institute
"Buy Canada Choice Canned Fruit" ano
PLUM ROLY POLY
Serves 8 For a snack or dessert
3 cups biscuit mix 2 teaspoons cinnamon
2 tablespoons melted butter 1/4 teaspoon nutmeg
1/4 cup sugar 1/2 cup canned strained
plums (or junior plums)
Prepare your own biscuit dough or use a prepared mix.
Roll out in 15 x 10-inch rectangle. Spread with melted
butter. Combine sugar and spices. Sprinkle 1/2 on biscuit
mix. Spread with strained plums leaving a 1-inch margin.
Sprinkle with remaining sugar and spices. Roll up and
cut in 1-inch slices. Place slices, cut side up, in a
greased pan or muffin tin. Bake in hot oven (450 degrees)
15-18 minutes.
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Mrs. Grace Elsie left Monday
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Mrs. Whitney Coates is visi-
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GODERICH JA 441321
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TH5DFORD 296.4991
WEST LORNE 121
Hospital ladies learn
about mental illnesses
be entertained 'ebr4ary 10, A
dozen more baby sitters are to
be Purchased for sale.
Board representative Mrs.
J. c.Dunlop noted that the laun-
dry equipment of the hospital
was due for replacement and
the enlargement of the kitchen
was being considered.
Mrs. Gaiser stated that the
hospital staff members would
Mrs. M. J. Gaiser in speak-
ing on "Mental Health in Can-
ada" to the Women's Hospital
Auxiliary Tuesday of ter noon
said that there were 7,500 psy-
chiatric cases within a 35-mile
radius of London and that one
in every 10 children born today
will have some defective mental
condition.
"Everyone becomes alarmed
when 10,000 people are struck
by an epidemic but of the 60,-
000 men, women and children
who are crowding our mental
hospitals we are complacent and
indifferent" she said and added
"Mental patients take up more
hospital beds than all other
patients together."
She traced the history of men-
tal illness and its treatment
from earliest times to the pre-
sent and urged her listeners to
have open minds and foster
mental health by consideration
for others from childhood for
"We can't live to ourselves,
we must make reasonable com-
promises with others."
Mrs. Gaiser was introduced
by President Mrs. Harold Tay-
lor and thanked by Mrs. Delmer
Skinner.
Treasurer Mrs. C. L. Smith
reported $157.25 had been
realized from the card party
January 28 and that there were
two prizes for bridge and three
for euchre donated by Miss
Alice Claypole.
Staff committee convener
Lodge hosts
Ontario head
The President of the Rebekah
Assembly of Ontario, Mrs. Jes-
sie Hillier of Niagara Falls
paid her official visit to Pride
of Huron Rebekah Lodge No.
338 of Exeter last Wednesday
evening and a banquet was ten-
dered in her honor in James
Street United Church rooms,
Mrs. Hillier was accompa-
nied by District Deputy Pre-
sident Mrs. Harry Beaver, Exe-
ter, and members of Edelweiss
Lodge, Seaforth, were guests
and conducted the opening and
closing exercises.
The officials of Exeter lodge
assisted by the Noble Grands
of the five lodges in district
23 presented a tabloid "Build-
ing the Temple". Mrs. F. H.
Ayton, RCAF Centralia, was
soloist.
The charter was draped in
memory of deceased sisters
and brother: the late Mrs.
Christine Edwards, past as-
sembly president, and the late
Mrs. Joseph Kernick and the
late Clinton Sweet.
The Assembly President's
project this year is the building
of a new auditorium and chapel
at the IOOF and Rebekah home,
Barrie.
Ladies to fete
school officials
At the meeting of the UCW
evening unit last Monday even-
ing Mrs. J. E. Merritt, Albert
St., spoke of her residency in
Trinidad last year telling of
the people, the climate, the in-
dustries, education and
churches.
Mrs. Jim Hennessey led in
the devotional. Mrs. Lorne Por-
ter read a letter from the unit's
adopted girl in Greece.
President Mrs. Ila McKenzie
conducted the business when
plans were made to banquet
the Sunday School teachers and
officers and the senior and ju-
nior choirs, Monday February
15.
Sorority discuss
the art of dress
The Art of Dress was the
program theme for the meet-
ing Tuesday evening of Beta
Sigma Phi Sorority at the home
of Mrs. Robert McDowell,
Pryde Boulevard.
Guest speaker was Mrs. Ed-
ith Boyle of Irwin's Ladies
Wear who discussed the latest
styles and colors and the fab-
MR. AND MRS.
..photo by Jack Doerr
WAYNE WOODS
Married at resort
bride's. She carried roses and
white carnations. Bill Murray
was best man.
A reception was held at the
home of the bride where her
mother received guests in a
navy shantung dress with deep
pink carnation corsage and the
groom's mother assisted wear-
ing a charcoal suit with fur
cape.
For travelling the bride
changed to an aqua wool suit.
The couple will live in Lon-
don.
Coven ladies
told of hobby
At the meeting of Caven Con-
gregational Circle last Tues-
day evening Mrs. Allan Fraser
gave a talk on the hobby of
collecting and had numerous
items from her personal col-
lections on display.
The devotional prepared by
Mrs. Harold Simpson was taken
by Mrs. K. C. Bridges. A Val-
entine poem was read by Mrs.
Lyle Anderson.
White mums formed the floral
setting in St. John's-by-the-
Lake Anglican Church, Grand
Bend, for the marriage of Karen
Taylor, daughter of Mrs. Nola
Taylor and the late Carlyle
Taylor, Grand Bend, and Wayne
Woods, son of Mr. and Mrs.
Albert Woods, Corbett, Satur-
day, February 6 at 2:30 p.m.
Rev. R. Farrell officiated.
Mrs. Nola Love, Grand Bend,
furnished the wedding music.
Given in marriage by her
brother Larry Taylor, Grand
Bend, the bride wore a street-
length A-line dress of white
brocade. A short cape compli-
mented her costume. She car-
ried a crescent bouquet of red
roses and white carnations.
She was attended by her sis-
ter, Miss Eleanor Taylor, Lon-
don, wearing a cranberry red
dress styled similarly to the
When it comes to Valentine
treats you can't beat fine cook-
ies as a special gift or for your
family. Three recipes are sug-
gested in this column and they
all feature skim milk powder,
so convenient to use. It occupies
very little space and needs no
refrigeration. It will keep well
on the shelf for 1 to 2 months
and it is much less expensive
than other forms of milk.
1 large angel food cake
1 pint raspberry sherbet
1 cup whipping cream
2 tbl gran. sugar
1/4 to 1/2 cup crushed pepper-
mint candy
Let sherbet soften at room
temperature to spreading con-
sistency. Meanwhile slice angel
cake horizontally in three equal
layers. Spread half the sherbet
evenly over cut surfade of the
first layer. Place second layer
on top and cover cut surface
of it with remaining sherbet.
Top with third layer.
Fold peppermint candy into
sweetened whipped cream until
desired flavor is reached. Com-
pletely cover sides and top of
cake with swirls of peppermint
whipped cream. Decorate with
red cinnamon hearts. Place in
freezer until serving time.
Serves 10 to 12.
For variety drained fruits
may be mixed with the sherbet
or different flavors of sherbet
may be used for each layer.
rics used for different oc-
casions.
Misses June B i erl ing and
Jean Taylor assisted the hos-
tess during the social hour.
BUTTERSCOTCH
FUDGE BARS
1/2 cup dessicated coconut
1/2 cup sifted all purpose flour
1 tp baking powder
1/4 tp salt
1/2 cup skim milk powder
1/4 cup butter
1 (6-oz) pkg butterscotch bits
1/2 cup sugar
2 eggs
1/2 tp vanilla
Spread coconut in pan in 3'75
degree oven and toast lightly.
Cool. Sift together the flour,
baking powder and salt; mix in
milk powder and toasted coco-
nut.
Measure butter in top of dou-
ble b o 11 e r; add butterscotch
bits, cook over boiling water,
stirring frequently until bits
are melted. Remove from heat
and stir in sugar. Beat eggs
well; mix in vanilla and stir
thoroughly in to butterscotch
mixture; add and mix in dry
ingredients. Turn into 8-inch
square cake pan. Spread evenly.
Bake 20 to 25 minutes. Cool and
cut into 8 strips; then cut each
strip into 3 bars. Frost before
cutting if desired.
RAINBOW CAKE
Maybe you would prefer to
celebrate Valentine's Day with
a special pink and white dessert
made with angel food cake,
sherbet and peppermint whipped
cream. This cake may be made
two or three days in advance
and frozen but it tastes better
and is more easily served if
prepared shortly before eating.
The prices: A&H
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OATMEAL COOKIES
(Makes about '7 dozen)
2 cups sifted all-purpose flour
3/4 tp salt
2/3 cup skim milk powder
3/4 cup soft butter
1 1/2 cups lightly packed brown
sugar
1 tp baking soda
1/4 cup boiling water
1 tp vanilla
1 1/4 cups rolled oats
Sift flour and salt together;
add and mix in milk powder.
Cream butter; gradually beat in
sugar. Dissolve baking soda in
boiling water, stir in vanilla.
Gradually beat into creamed
mixture. Add dry ingredients
to creamed mixture, part at a
time, combining well after each
addition. Add and mix in rolled
oats.
Shape dough into 2 rolls, about
2 inches in diameter. Wrap in
waxed paper and refrigerate
several hours. Preheat oven
to 350 degrees. Slice rolls into
1/8-inch thick slices. Place on
lightly greased cookie sheets
and bake in oven 6 to 8 minutes.
CHOCOLATE CHIP COOKIES
1 1/2 cups all-purpose flour
1 1/2 tp baking powder
1/2 tp salt
1/2 cup skim milk powder
2/3 cup soft butter
1 cup lightly packed brown sugar
1 egg
1 tp vanilla
1/4 cup water
2 cups cornflakes
1 (6-oz) pkg semi-sweet choco-
late bits
Slit together the flour, baking
powder and salt; mix in milk
powder. Cream butter; gradu-
ally add sugar. Add and beat in
egg and vanilla. Add sifted dry
ingredients to creamed mixture
alternately with water, combin-
ing well after each addition.
Crush cornflakes very light-
ly; add to dough, along with
chocolate bits. Drop dough by
teaspoonfuls on lightly greased
cookie sheets.flatten with fork.
Bake in preeated oven 350
degrees 10 to 12 minutes.
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