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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1966-10-06, Page 8Our farm-fresh wholesome milk is just as delicious as it is nourishing! Children thrive on it, keep healthy and happy! Hint — serve a glassful before home- work time! Our milk always pleases! Buy it at the store . . . or have it delivered to your door. Phone us today! Page 8 Times-Advocate, October 6, 1966 . . . photo by Jack Doerr MR. AND MRS. MICHAEL WILLIAMSON . . . photo by Phillips MR. AND MRS. JAMES GOULD LOOK TEN YEARS YOUNGER! Your figure tells your age. Spencer-Spirella is the world's greatest name in corsetry. Their indiv- idually made garments will make you look 10 years younger. Mrs. Valeria Armstrong Your Spencer-Spirella Corsetier PHONE 235-1920 89 ANNE W. EXETER ATTENTION LADIES! Regarding Walt-Ann's Night School for Dressmaking and Pattern Designing In view of favorable interest it is now our intention to have classes for two groups per week instead of one. Additional applications will be accepted Teenagers welcome. For information call WALT-ANN'S Phone 235-0740 Wonderfood Marshmallows, lb. Pkgs. ea. 290 Fancy 15 oz. tins 2/35 2137e 890 310 Bick's Sweet Mixed Pickles 290 Jell-o Jelly Powders 3 Reg. Pkgs. 310 Stokely's Fancy Pumpkin ,,oz Tin 2/330 2/49 290 2/6 90 350 390 331.00 Fancy 14 oz. tins Honey Pod Peas Stokely's Green Giant Niblets Corn Wh y te' BOLOGNA8t sliced or piece D omestic Shortening 2Y2 lb. Plastic Container Stuart House Foil Wrap 12" x 25' roll Box Marra's Brown & Serve Dinner Rolls Pkg. of Doz. 290 Jar 15 oz. FROZEN FOODS CLOVER CREAM ICE CREAM /2 Gallon Ilt; 11 oz. Bottles Aylmer Tomato Ketchup King's Choice Tomatoes Tomato Juice AYLMER OR HEINZ Swift Cheese Slices Sunnyvale Peaches 28 oz. Tins Fancy 48 oz. Tins Pkg. of 8 28 oz. Tins Pickle 15 oz. BICK'S BABY DILLS S BICK'S YUM-YUM Jars Supreme Fancy Peas & Carrots 2 lb. Poly Bag 39 Highliner Haddock in Batter 14 oz. 2/$1.00 Chase & Sanborn GIANT 12 OZ. JAR $1 49 690 BONUS PACK -r 30 FREE CUPS Instant Coffee T ea Bags Hostess 100s FRUIT AND VEGETABLES Louisiana Yams 2 ,,,.291 A& California Emperor Grapes 2 Green Peppers 2/19 Kitchener Packers Fully Cooked HAMS Skinless Defated, Sugar Cured bone in LB. 79 *FOOD MARKET*1 Open Friday 9:00 p.m. Phone 235-0212 FREE Delivery ivory and camel suit, chocolate brown accessories and a corsage of green tinted carnations com- pleted her ensemble. Mr. and Mrs. Etherington will make their home in Toronto, Showers were given by Miss Isabelle Farlinger and Miss Judy Coleman, Toronto, and by Mrs. Archie Etherington, Bensall. Colorful fall decor compliments brides of white gladioli, The bride- groom's mother chose a blue lace dress with matching acces- sories and a corsage of white carnations. A dinner was held at the Corn- wall Golf and Country Club after which the couple left on a wed- ding trip to Bermuda, For travel- ling the bride wore a three-piece rington, of liensall, The bride's mother chose a forest green suit dress with brown accessories and a corsage Looking for an effective des- sert garnish? Try chocolate dip- ped almonds. Dip about one-third of an almond in semi-sweet chocolate pieces melted over hot water, Let cool on waxed paper and then garnish your favorite dish lavishly. to a winter white wool, dress and jacket ensemble, brown leather accessories and brown orchid corsage. The couple will live in Tor- onto. BRIDE FETED Mrs. Ray Frayne, Riverside Drive, entertained at a trous- seau tea for her daughter Mari- lyn Friday evening September 23, Decor was variegated autumn leaves. Pouring tea were three grandmothers of the bride, Mrs. Clayton Frayne, Mrs. R ober t Johnson, Windsor and Mrs. Jam- es Sullivan, Beach 0' Pines, Grand Bend, Serving were Miss- es Janice and Pam Frayne, Gifts were shown by Mrs, Eldrid Sim- mons and Miss Judy Greer,Lon- don. Showers were given the bride in Windsor, London and Exeter. Italiana rose in lace aryl taffeta bodice and crepe skirt. She car- ried white baby mums tinted to match the dress. Bridesmaids were Miss Marina Coughtrey, Centralia, and Mrs. LeonaCottle, Kirkton, sister of the groom. They were gowned similarly to the matron of honor, Wayne Gibson, Dashwood, was best man and Leroy Gould and John Fahner ushered guests. The reception was held in the cuurch rooms. For travelling the bride changed to a two-piece off- white suit with black patent ac- cessories and orange rose corsage. The couple will live in Exeter. Cathy's Beauty Lounge 244 MAIN ST. PHONE 235-1533 EederA:49e4o-5eecoevre St. John's Presbyterian Church was the scene of the marriage of Mary Barbara Stewart, of Toronto, daughter of Mr. and Mrs. John William Stewart, of Cornwall, to William Albert Eth- erington, of Toronto, son of Mr. and Mrs. Archie Etherington of Hensall, Dr. W. L. MacLellan officiat- ed and the organist was Miss Mildred Dingman. The bride was given in mar- riage by her father and wore a gown of French peau de sole on princess lines and a shoulder- length veil with flowers to form a petal arrangement. She wore a single strand of pearls, a gift of the bridegroom. She carried a bouquet of pink baby roses with white stephanotis and ivy. Miss E 1 iz abe th Stewart, of Cornwall, sister of the bride, was bridesmaid. She wore a gown with a leaf green bodice and white crepe skirt made on modified empire lines. A matching green bow was the head-dress and she carried a bouquet of yellow baby roses and white stephanotis and ivy. The best man was John Ethe- Perms - Cuts - Sets - Tints Monday to Friday, 9-6 Thursday Evening Only Closed Saturday CATHY ROBBINS, Prop. FALL PLANTING of evergreens is now in full swing All varieties HARDY MUMS in peat pots $1.25 each Red Barberry on hand EXETER DAIRY Ltd. REDER'S FLORISTS 235-2603 90aed- Miss Margaret Fahner, daugh- ter o f Mr. and Mrs. Clarence Fahner, C red it o n, and James Gould, son of Mr. and Mrs. Lloyd Campbell, Exeter, exchanged marriage vows in Crediton EUB church Saturday, September 24 at 2:30 pm with Rev. H. G. Zurbrigg officiating. Mrs. Emmery Fahner played the wedding music and accom- panied the soloist, Miss Kathy Smith, Exeter, who sang The Wedding Prayer and 0 Promise Me. Given in marriage by her father the bride chose a floor- length gown of organza over taf- feta with Chantilly lace styling the bateau neckline and puritan sleeves. The same lace inser- tion and motifs accented the A- line skirt which swept to a brush train. A lace pill-box with bell cluster held the four-tiered allure illusion facer veil. She carried a bouquet of two white gardenias, pink roses matching her attendants' dresses and stephanotis. Matron of honor was Mrs. Nancy Dowson, Exeter, sister of the bride, wearing a gown of eeeiaomoo-7Teuffte An autumn setting of varie- gated leaves, ferns and lighted candles in candelabra formed the background in James Street United Church for the ceremony uniting in marriage Marilyn Ann Frayne, daughter of Mr. and Mrs. Raymond P. Frayne, Exeter, and Michael Andrew Willianson, Tor- onto, son of Mr. and Mrs. George Williamson, Windsor, performed by Rev, S. E. Lewis on Saturday, October 1 at 5 pm. Mr, Robert Cameron played traditional wedding music. Given in marriage by her fath- er the bride chose an ensemble of white French crepe with floor- length, sleeveless dress with A- line skirt and matching full length coat which extended to a chapel train, Alencon lace appliques trimmed the full-length openings of the coat. With it she wore a floating-in-air hat of silk il- lusion and carried a nosegay of white roses and green leaves. Miss Judy Greer, London, was maid of honor wearing a formal gown of avocado green silk crepe with slender A-line skirt. She wore a pill box of matching ma- terial and carried a nosegay of autumn leaves centred with peach colored roses. Bridesmaids were Miss Linda Hessey, London, and Miss Janice Frayne, Exeter were gowned similarly to the maid of honor. Flower girl was little Janet Simmons gowned similarly to the other attendants and carry- ing a nosegay of white roses and avocado leaves. Her brother, William Simmons, was ringbear- er. Lawrence Coyne, Windsor, was best man and Andrew Desjardine and Richard Frayne ushered guests. A reception was held at Mon- etta M enard's, Grand Bend, where the bride's mother re- ceived guests in a formal sheath of gold brocade with gold ac- cessories and green orchid cor- sage. The groom's mother chose a turquoise Swiss silk gown in floor-length with corsage of peach carnations and gold mums. For travelling in the New Eng- land States the bride changed YON #91/DAY Mgr FRESH GRADE A 9 — 15 LBS. LB. TURKEYS . . . photo by Roy's Studio MR. AND MRS. WILLIAM A. ETHERINGTON FRESF1 GRADE A 5 — 6 LBS Roasting Chickens lb 550 skin to brown nicely. If foil is very shiny on one side, be sure to place the shiny side down next to the turkey. This bright side, if placed up, tends to reflect the heat away and can slow down the cooking a bit. An alternate to the foil and one which permits the turkey to brown, is to spread a double thickness of cheese cloth or a single layer if thin cloth, thor- oughly moistened with melted butter or margarine over the bird tucking it in the pan all around. Baste with additional fat if this cloth shows signs of drying out. The turkey will brown right through the cloth. With our Centennial almost here why don't we all start practicing being proud of being Canadian; proud of the many talented young citizens without waiting for them to receive ac- colades beyond our borders be- fore having the confidence to pay them tribute; proud of our edu- cational institutions and of our varied heritages. Those with a real Canadian spirit and pride are our New Canadians. They chose Canada as their country and cherish her freedoms and the many benefits we descendants of the early pion- eers overlook because they are taken for granted. This Thanksgiving Day let us all take stock of the wonderful privilege it is to live in this vast beautiful country. Let us realize it is no longer fitting to excuse ourselves because we are a "young country." We are not even in our teens, we are now what might be termed a middle-aged country compared to the many nations which have emerged in the past decade or so. Let us start acting like a mature middle-aged country instead of a petulant juvenile. Let us hope the Federal and provincial Gov- ernments of Canada will lead the way with dignity, the mass media of our country lead the way with more boasting and less knocking and every citizen stand tall and proud. Let's start rehearsing the "Happy Birthday song" so that from coast to coast we will sing it in harmony with no discordant notes in 1967. COOKING THE TURKEY Roast turkey at 325 degrees allowing the following approx- imate times: SMALL TURKEYS (STUFFED) 6 to 8 pounds . . .3 3/4 to 4 hours MEDIUM TURKEYS (STUFFED) 8 to 12 pounds. . . . 4 to 5 hours 1.2 to 16 pounds . . , 5 to 6 hours LARGE TURKEYS (STUFFED) 18 to 24 pounds . . 6 1/2 to 9 hours. (deduct 5 minutes from each pound of weight if roasting un- stuffed.) Time tables for roasting can only be approximate, since shape, temperature of bird, plus size in relation to oven affect total cook- ing time. It is wise to allow a little leaway in estimating time. It actually improves the bird for carving if it is allowed to "rest" in a warm place for 15 to 20 minutes before serving. May your Thanksgiving turkey be a joy to behold and a delight to eat and when you give thanks for blessing s bestowed on you may the blessings add up to more than you thought possible. A golden, succulent Thanks- giving turkey for that important family dinner may be achieved by cooking the turkey on a greased rack in a shallow open pan in a moderately slow oven of 325 degrees, When done, the turkey leg will move easily, with no resistance, when twisted or moved up and down ( as in shaking hands.) Do not put a lid on the pan if you want a true roasted flavor rather than a steamed flavor. However to cut down on or even eliminate basting, the bird may be covered with a loose tent of aluminum foil tucked into thew at the ends but left loose at the sides to allow the heat to cir- culate more freely and eliminate steatning. Remove the foil the last half or three-quarters of an 'hour of the cooking period to permit the Ladies debate teenage views At the UCW General Meeting of James Street Church held Monday evening members ex- pressed their views on “What Teens think of Adults In the Church". Mrs. Hector Murray made a consensus otpoints made. Mrs. Murray and her group conducted the devotional and were in charge of the evening's pro- gram. Misses Barbara and Lynda bougali sand a duet accompanied by Mrs. Andrew Dougail.