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Home My WebLink AboutThe 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