HomeMy WebLinkAboutThe Exeter Times-Advocate, 1966-03-17, Page 8A TEMPTING SHOWPIECE FOR THE EASTER TAHLE
Priced From
'79"
A popular Canadian woman's
magazine has just completed its
16th annual family favorite recipe
contest. To choose the winners
the staff went through 2,124 en-
tries, cooked hundreds of dishes
and the final judging panel tasted
51 dishes before the winners in
six classes were chosen.
The largest number of entries
came in the supper and family
dish category and the smallest
number of entries was in fish
dishes. The most noticeable trend
was an increase in the use of wine,
New study book
for Trivitt WA
The new study book "The
Word With Power " was intro-
duced by Mrs. P. Gandon at the
WA meeting of Trivitt Memorial
Church last Tuesday evening.
Discussion followed. Mrs. Ralph
Genttner led in the devotional
assisted by Mrs. Murray Greene,
During the business session it
was decided to knit mitts and lay-
ettes and sew pyjamas for the
Children's Aid Society. The ladies
accepted an invitation to cater to
a Fair Board supper. Coffee and
doughnuts will be served to an
Agrico group April 6,
During the month of February
the WA catered for the Credit
Union February 9 and the Legion
Auxiliary February 12. The an-
nual pancake supper February 22
was a success and the group
served at the Senior Citizens
Club March 1.
The special WA Thank Offer-
ing service will be held April17.
The next meeting March 22
will be a work meeting.
Mothers attend
Jolly Jill meet
The Hurondale Jolly Jills 4-H
club 3 invited the mothers to the
first meeting of the project "Ac-
cent on Accessories" at the home
of Leader Mrs. Alvin Moir.
Officers were elected. Presi-
dent is Janet Davis; vice-presi-
dent,ChristineTuckey; press re-
porter, Lois Porter; telephone
girls, Jane Broderick and Judy
Jory.
Accessories to compliment the
costume, wardrobe planning and
basic styles were discussed. Hat
styles and different materialsfor
hats were shown. "The Rule of
Fourteen" was discussed. The
hostess and assistant leader Mrs.
Lorne Porter served lunch.
The second meeting was held
the following Monday evening at
the borne of Mrs. Porter with
15 girls present. Mrs. Porter
discussed "Accessories to Com-
pliment You" and Mrs. Moir
talked on "Planning Your Acces-
sories."
The Chinese knot and a type of
braid were demonstrated and
made by the girls.
widiew
leeed.t.
Custom Designing
And
Refinishing
Webster Signs
Phone 235-0680
Victoria & Marlborough
ExetER
IDA
MARCH SALE
Cellulose Sponges lc
Boxed Stationery TO Clear each 50c
Velvetta Beauty Soap cake 5c
HANKSCRAFT Reg. 9.95
Vaporizer
Heat Pad Reg. 4.95
Mineral Oil 16 oz.
7.95
3.95
49c
JoIrapskrommilloail. 4 L
Pali, Thhfa,Adv9Cate, March 17, WO Support Easter Seals
Enjoy hams for Easter
leftover morsel by making the
family ham favorites — casse-
roles, salads and sandwiches.
They'll enjoy the leftovers as
much as they did Easter ham.
There are now hams on the
market to please most every
taste, purse and size family.
There are whole or half hams,
fully-cooked or cook-before-eat-
ing hams, skinless and sha.nkless
hams, to mention a few.
Baking a ham is quick and easy
these days. No soaking, no pre-
cooking — just cook and eat.
Generally, hams come with com-
plete cooking directions. If none
is available, here are some easy-
to-follow ones.
SPARKLING EASTER HAM
Place ham fat side up on rack
in shallow baking pan. Bake un-
covered in slow oven (325deg.F.)
for required amount of time.(See
ham wrapper). Prepare sparkling
glaze.
Twenty minutes before end of
baking period, remove ham from
oven; trim off hot rind with sharp
knife and drain off drippings.
Score top of ham as desired with
sharp knife; decorate with whole
cloves.
Brush 1/2 of marmalade mix-
ture over ham; sprinkle with 1/2
of crumb mixture. Turn oven to
hot (400 deg.F.); return ham to
oven and allow to brown. Brush
ham with remaining marmalade
and sprinkle with remaining
crumbs after 15 minutes' baking.
SPARKLING MARMALADE
GLAZE
1/4 cup fine dry bread crumbs
1/4 cup packed lump-free brown
sugar
1/8 teaspoon ground cloves
1 cup thick orange marmalade
1/2 cup vinegar
1/4 teaspoon salt
Combine bread crumbs, brown
sugar and ground cloves; mix
well and set aside. Combine mar-
malade, vinegar and salt; mix
well and heat slowly. Use for
glazing sparkling Easter ham.
irk
The happiest choice of meat
for Easter dinner is baked ham,
everybody's favorite. Do the
family a favor and bake a whole
ham for a change. All sparkling
with tart orange glaze, a gay
trim of decorated Easter eggs and
a ribbon bow, ham is a tempting
showpiece for the Easter dinner
table.
Nothing tastes better than juicy,
tender ham, so let the family and
friends enjoy it hot for dinner.
Then serve it sliced cold for sup-
per or evening buffet. Savor every
James St. UCW
mission report
At the meeting of James St.
UCW unit 3 last Monday night
Leader Mrs. Robert Coates gave
a brief resume of home missions
and Mrs. Glen Mickle followed
with a reading "Why Missions
are important."
Mrs. Harry Dougall concluded
the book "The Indomitable Sav-
age" dealing with the life and
work of Dr. Margaret Savage.
Scripture readings were given by
Mrs. Gordon Koch and Mrs.
Gerald McLean.
Plans were made to cater to the
Explorers' banquet and to a wedd-
ing in July. A bale will be packed
May 11. Tentative plans were
made to attend a performance of
Twelfth Night at the Stratford
Festival in June.
Before lunch was served an
hour was spent coloring hasti-
notes.
St. Patrick's Day birthday
Mrs. Josephine Brisson, a patient at Queensway Nursing Home,
Hensall, and a native of Hay Township will celebrate her 89th
birthday today (St. Patrick's Day.) She has a family of four sons
and three daughters who are planning a birthday party for their
mother. (T.-A photo)
Wed in St. Marys United Church
In a double ring ceremony in St. Marys United Church Janice
Doreen May, daughter of Mr. and Mrs. W. Lawrence May, Palmer-
ston, became the bride of Leonard William Hawkins, son of Mr. and
Mrs. Clarence Hawkins, RR 1 St. Marys. Attendants were Mr. and
Mrs, Harry Bickell, St. Marys. The bride wore a two-piece topaz
suit with white fur fox collar and carried white shasta mums. The
reception was held at Pinecrest Inn, St. Marys.
J. T. McAuley speaker
McGillivray H and -S
VENETIAN WORSTED
Always a stand out
in tailored to measure herbs and spices in cooking. A
growing number of male cooks
entered the contest and because
they are much more lavish with
ingredients, showed up very well.
One of our local ladies, w
hails from Holland, tried the $100
prize recipe in the class of inter-
national favorites for Dutch Olie-
bollen. These delicious little
balls of deep fried yeast batter
are easy to make and as good
hot as cold. This lady had eaten
them many times but had never
before had a recipe for making
them.The recipe makes five dozen
and her family liked them so well
there were only four left after the
meal,
OLIEBOLLEN
1 envelope dry yeast
2 tsp sugar
1/2 cup lukewarm milk
2 eggs well beaten
1 1/2 cups lukewarm milk
1/2 tsp vanilla
1 tsp salt
4 cups unsifted all-purpose flour
2 cups raisins, seedless
3 apples, peeled and diced
Soak together yeast, sugar and
1/2 cup lukewarm milk for 10
minutes. Mix this with eggs, re-
maining milk, vanilla and salt.
Beat in flour, proceeding slowly.
Add raisins and apple. Cover bowl
and let rise 1 1/2 hours. Drop by
heaping teaspoonfuls into hot fry-
ing oil. Turn if necessary; some
balls will turn themselves when
cooking. Remove oil with a strain-
ing spoon. Sprinkle with fine
sugar while still hot. May be
served with hot coffee or hot
chocolate.
Superb worsted wools, woven in a
range of patterns and colors — but
woven subtly — never boldly — slight
tracings of texture that bespeak the
good taste of discerning men. Indivi-
dual Fleet Street cutting, shaping and
finishing in this fine fabric assures
your best appearance — anywhere.
Lyle Steeper and the attendance
banner was won by Mrs. Bruns-
wick's room.
Mrs. Murray Hamilton
answered a few questions about
mathematics, suggesting parents
watch the school program on TV
at 10 am each Monday morning.
Musical selections were much
enjoyed. Joreen Drury, Glen
Ritchie and Johnny Smithers
played their electric guitars;
Debbie Kellestine and Lloyd
Whiting played accordion selec-
tions. Mrs. Clark Hodgins was
pianist for the meeting and
favoured with some Irish Songs.
Lunch was supplied by the
Grade 2 mothers, with Mrs. Clark
Hodgin8 in charge. The April
meeting will be on Safety, with
Mr. and Mrs, Manford Morley
and Mr. and Mrs. W. J. Amos con-
vening it,
CUSTOM CLOTHES
Mr. J. T. McAuley, BSA, Field
Officer for the Ausable River
Conservation Author it y, was
guest speaker at McGillivray
Home and School meeting. Mr.
McAuley directs a conservation
school for boys in Grades 7 to
10 at Camp Sylvan for two weeks
in June.
At nearby Rock Glen, the boys
put some of their book learning
into practice building different
types of structures to control
erosion. Mr. McAuley showed
slides of the camp and activities
and outlined future plans and aims
of the school, first of its kind in
Ontario, and still in an experi-
mental stage. Everyone present
thought it a worthwhile project
of the Conservation Authority,
and hoped McGillivray classes
would be able to take advantage
of the opportunity to attend in the
future. Mr. McAuley was intro-
duced by Ellison Whiting,
The meeting was in charge of
the president, Mrs. George Glen-
dinning, who displayed a Tillicum
kit, prepared for use in the H.& S.
centennial project. Tillicum is
the Indian word for friendship.
The Association voted $10.00 to
the Ontario Centennial Project
Fund.
Scripture was read, by Mrs.
TIP TOP TAILORS
Special speaker
for Huron UCW WALPERS RED CROSS
IS ALWAYS THERE
WITRYOUR HELP 235-0991 EXETER
Miss Wilma Thomas, associate
secretary of the Board of World
Missions, just home from Japan
and India, and Rev. W. M. Carson,
formerly of Londesboro, now
working with youth in Hamilton,
will be the special speakers at
the Huron Presbyterial UCW
annual meeting in Wesley Willis
United Church, Clinton, Tuesday
March 22.
Morning session commences
9:30 am and afternoon program
begins at 1:30 pm with lunch being
served in both Wesley - Willis
and Ontario St. United Churches.
Mrs. Gilbert Beecroft,Belgrave,
president of Huron Presbyterial
UCW, will preside,,
SEEM UllY
MAPLE MINUTE TAPIOCA
Maple syrup time is here and
we, in Canada, should make the
most of this product which is uni-
que to this country. Food special-
ists at MacDonald Institute,
Guelph have worked out a tapioca
dessert using the maple syrup.
1/3 cup Minute Tapioca
1/2 tsp salt
3 cups scalded milk
1/2 cup maple syrup
1 egg yolk, slightly beaten
1 egg white, stiffly beaten
1 1/2 tbsp fruit sugar
1/2 cup shredded coconut
Add minute tapioca and salt
to milk. Cook in double boiler
for 15 minutes or until tapioca
is clear, stirring frequently. Add
syrup and egg yolk. Turn into
buttered baking dish,
Cover with meringue made by
beating egg white and adding
sugar gradually. Sprinkle with
coconut. Bake at 325 degrees for
15 minutes or until coconut is
HEINZ FANCY 48 oz. tin HEINZ, SWEET MIXED
Pickles
delicately browned. Serve hot or
cold.
16 oz. jar
CHEESE AND CORN
C ASS EROLE
Filling and hearty, cheese and
corn casserole is a tasty accom-
paniment for cold cuts or sau-
sages.
8 oz, grated cheddar cheese
3 eggs
1 pint of milk
1 - 14 oz can kernel corn (drained)
salt and pepper to taste.
Beat eggs, add milk, cheese and
corn. Season to taste. Put in cas-
serole and place in pan of hot
water. Poach in oven at 350 deg-
rees for about 50 minutes.
Until July 31 Expo passports
will cost $1.80 (daily), $6.50
(weekly), $20 (season), After-
wards the price will be higher.
STAFFORD'S, SALAD
Olives
330
290
Ice Cream 790
SUPREME, FANCY, 2 lb. bag
FRED" Potatoes 450
790
CLOVER CREAM 1/2 Gal.
Tomato Juice 300
CHASE & SANBORN
Coffee 60 Off 1 Ib. Bag 79
LIQUID 64 oz. bottle
Javex 430
WESTON'S ASSORTED
Cookies 1 lb. pkg. 59e
MAPLE LEAF — BONED & ROLLED
Fresh Pork Loins
COLEMAN'S RINDLESS — BULK PACK WHITE SWAN 2 roll pkg.
Breakfast Bacon
FRESH GROUND
Hamburg
SCHNEIDER'S No. 1, Fresh
Chicken Legs
SALADA 60's Toilet Tissues 220 Tea Bags
15 ti cCloouspeodn
DOMESTIC 1 lb. pkg.
Shortening 370
PREMIUM FANCY RED SOCKEYE
Salmon 7 oz. tin 590
LI'L ABNER
Drinks 48°z tin
SHIRRIFF'S 2 Pie Size Banded Deal
Pie Fill LEMON 2/350
MARRA'S Fresh Baked
Apple Pie 0.390
FROM TASTY-NU Walnut-Butter
Orange, Fruit , Grape
2 for 490 590 Fresh Tarts
AYLMER
FRUITS & VEGETABLES
CALIFORNIA 36's bunch PINEAPPLE
Celery Stalks 250 380
350
330
FLORIDA, white or pink
20 oz. tins
TID-BITS
SLICED
CRUSHED We Are Open Friday Nights Till 9 Grapefruit 96's S/390