Loading...
HomeMy WebLinkAboutThe Exeter Times-Advocate, 1967-03-02, Page 8fe04410 .41401 ) The Candy that is Fresh A Pleasure to Give or to Eat Our manageress in concession 4 has a face like a cow . . . but she's tops in her field milk! Exeter Dairy Ltd. Phone 235.2144 Exeter elleNe.d44A--,1(14eAkAtet Miss Sharon Marlene Appleton, daughter of Mr. and Mrs. W. G, Appleton, Exeter, became the bride of Terry Armishaw, son of Mr. and Mrs. W, Armishaw, Guelph, in a ceremony at which Rev. S. E. Lewis officiated in James Street United Church, Sat- urday, February 25 at 4 pm. Baskets of white mums and white and blue snapdragons form- ed the floral settine and Mr. Ill Health ? See your doctor first. Bring your prescription to MIDDLETON'S DRUGS AN EASILY PREPARED CHINESE DISH COMBINES SWEET AND SOUR Ladies! What are you doing to improve your health, comfort and ap- pearance in our Centennial year? Your answer: your Spencer-Spirella Corsetiere. For an appointment cell 285.1920 MRS. V. ARMSTRONG 89 ANNE W. EXETER, ONT. *Etiminwimmih MAXWELL HOUSE COFFEE: 75C 12 oz. Pkgs. 89C 39t Kelloggs CORN FLAKES Club House 2 /5 9t 73C 25C PEANUT BUTTER 2 lb. Jar Loin PORK CHOPS Deisey White or Coloured BATHROOM TISSUE Modess SANITARY NAPKINS Superior White or brown Lucas — Arthurs Sugar Pact lb. 69C COOKED HAM lb.$1.09 Sliced SIDE BACON Rindless Bulk Pack lb. 59C Blue Brand BEEF ROASTS BLADES, CHUCKS lb. 65C SHORT RIBS Schneider's minced HAM LOAF ib.59t 2 Roll Pkg. BREAD SLICED . Plain or Salted 24 oz. 1 lb. box 15 oz. CHRISTIES SODAS Swifts Tempt DOG OR CAT FOOD Rideau TABLE SYRUP FROZEN FOOD Pkg. of 12 39C 3/65C 37C 6 /69C 2 /2 5t 16 oz. Jugs High Liner SOLE FILLETS 55t 1 lb. Pkg. Bathroom Evergreen, Spring WIZARD DEODORIZERS Clarks BEANS WITH PORK Fancy 8 /5 9C d..49C .1,29t SUNNYVALE PEACHES 2 n' 5 . Aloha from Hawaii Pure Unsweetened PINEAPPLE JUICE Bouquet, Lily of the Valley Bomb 49 15 oz. tin 2 /39 C 39C 35t 48 oz, Tin `SUPERIOR Ontario No. 'I POTATOES Pluffy White -Cookers 5 lb, tags 19' Food Market Limited E xeter — Phone 235-0212 4" • • • • ,• Maple Leaf for Dishes Buy 1 Get 1 Free deal LIQUID DETERGENT Puritan MEAT BALL STEW 24 oz. 7¢ Off 24 oz. Tin FRUITS & VEGETABLES Indian River GRAPEFRUIT White or Pink Size 48s Juicy TEMPLE ORANGES Site 125s jjnikoLiziORNIA CELERY 24s Thoits-Advocate, March 2, 1967 Pao. Stormy start for Saturday brides RED CROSS is ALWAYS TkIERE MTH YOUR HELP end Mrs. Murray Keyes, Exeter, played the wedding music and ac- companied the soloist, Miss Kathy Smith, London, who sang Wedding Prayer and 0 Promise Me, coo 4.- .5 emstood White fugi mums and candel- abras with glowing pink tapers formed the setting in Caven Pres- byterian Church, Exeter, for the marriage ceremony of Carolynne Marion. Simmons, daughter of Mr. and. Mrs. Frederick G. Sim- mons, Exeter, and Devidelelville Wood, son of Mr. and Mrs. Mel- ville O. Wood, St, Catharines, at 2 pm Saturday, February 25. Rev. John C. Boyne officiated Given in marriage by her father the bride wore a floor-length gown of blush pink organza. The bodice was highlighted by a lace scoop neckline with lily point sleeves and the empire waistline was accented by a flower chapel Middleton Drugs Robert Cameron, church organ- ist, played traditional wedding music. Given in marriage by her fath- er the bride wore a floor-length gown of peau de sole styled on empire lines with matching train trimmed with lace. A tiara held her bouffant veil of French il- lusion. She carried a cascade of white roses and white baby mums. Mrs, Elizabeth Lang, Exeter, as Matron of honor and Miss Patty Armtshaw, Guelph, sister of the groom, were dressed alike in royal blue velvet and light blue peau de sole floor-length gowns and head-dresses of royal blue velvet bows with matching veils. They carried nosegays of white shasta mums and royal blue streamers. Miss Sheila Armi- shaw, sister of the groom as flower girl, wore white floor- length dress with royal blue vel- vet ribbons and carried a nose- gay like the other attendants, Kenneth Armishaw, Guelph, Exeter was best Man for his brother and ushering guests were Rick Geis- er and Carl Frizzell, A reception was held in the church rooms where the bride's mother received guests in a blue silk lace gown with navy acces- sories and corsage of pine roses. The groom's mother chose a two- piece suit of pink silk with pink accessories and corsage of blue mums and pink roses. For tra.velling the bride donned a navy blue suit with navy and light blue accessories, The couple will reside in Bag- otville, Que. Telegrams of congratulations were received from a grandfather in England and an aunt in Ire- land. 235-1570 . photo by Jack Doerr MR. AND MRS. DAVID M. WOOD train. Her French illusion finger- tip veil was held in place by a large fabric rose. She carried a cascade of pale pink sweetheart roses with trailing ivy and emerald leaves, Miss Lois Simmons, ilensaii, was maid of honor and Miss Kathy Simmone, Exeter, sister of the bride, was bridesmaid, They were gowned alike infloor-length gowns of pink chiffon over taf- feta. The fitted bodices were fashioned with high necklines in front, cut slightly lower in the back. The skirts were slim sheaths with a flowing chiffon panel accented by a large bow. The attendants wore matching headpieces of pink chiffon. They carried white miniature car- nations with emerald leaves. Len Hume, Exeter, was best man and Fred Simmons, brother of the bride, ushered guests. The reception was held in the church rooms where the bride's mother received guests in a three-piece suit of gold embossed satin, with matching flowered hat and mink colored accessories. The groom's mother chose atur- (Poise embossed dress with gold hat and matching accessories. For a honeymoon trip to Niag- ara Falls the bride travelled in a three-piece pale green suit with brown accessories and bronze orchid corsage. The couple will reside in Ham- ilton. The bride is a graduate of London Teachers' College and is presently teaching at Dixie Public School, Cooksville. The groom is a third year student at Mc- Master University, Hamilton. BRIDE FETED Prior to her marriage the bride was honored at several events. Hostesses at showers were Mrs. Eldrid Simmons, aunt of the bride, Miss Lois Simmons, Hensali, Mrs. G. M. Burridge of St. Catharines and Mrs. M. Walker and Mrs. Gerald God- bolt, Exeter. A trousseau tea was held Sun- day and Monday afternoons at the home of the bride's motner, Mrs. Fred Simmons. photo by Jack Doerr MR. AND MRS. TERRY ARMISHAW Exchange vows in Calgary UC A quiet but pretty wedding was solemnized Tuesday, February 14 in Knox United Church, Cal- gary, when Florence Laurene Wildfong, youngest daughter of Mr. and Mrs. Frank Wildfong of Exeter, and Mr. Lee Abram, youngest son of Mr. and Mrs. Lawrence Abram, of Red Deer, Alberta, were united in marriage. The double-ring ceremony was performed by Rev. Paterson. The bride wore a street-length white satin sheath dress, with over top of "A line" Chantilly lace, a small white veil, and corsage of pink carnations. At- tending the young couple were Gyril and Rheanne Hollebeke of Red Deer. A reception was held at the "Beachcomber" in Calgary, after which the young couple left on a trip to British Columbia and the United States. They will take up residence in Calgary. Former resident weds SAUCE 1/2 cup chopped onion 1 cup sliced celery 2 tbl cornstarch 1/4 tp ginger 2 tbl sugar 1 tbl soy sauce 1 cup chicken bouillon 1/2 cup syrup from canned peaches 1/4 cup vinegar 1 cup diced canned peaches Drain all, but 1 tbl of fat from pan. Add onion and celery and saute until onion is transparent, about 2 minutes. Combine re- maining ingredients except peaches, Add to pan and stir until thickened and clear, about 2min- utes. Add meat balls and peaches. Cover and simmer GENTLY 10 minutes. Serve with rice or noodles. Within the past ten years tiere has been a growing enthusiasm in this country for Chinese food, Restaurants have done much to popularize it through their con- venient "take out" services. Be- sides this, the ingredients used in Chinese dishes are now more readily available in grocery stores. Chinese food is characterized by the contrast in flavor, color, shape and texture of its ingredi- ents. It consists mostly of veget- ables which are sliced, chopped or shredded and small pieces of pork, beef, fish or chicken. Eggs are also a popular basis for many Chinese dishes. Ginger and garlic are favorite seasonings and soy sauce the usual accom- paniment. The art of Chinese cookery has developed through the cen- turies. The foods are cooked quickly, usually by the "stir- fry" method on top of the stove. Very little oil is used. The foods are added one at a time to the pan according to their cooking time. The actual frying time takes only a very few minutes. This is the reason that the veget- ables are firm and keep their natural color and fresh flavor, Because the cooking time is short, all ingredients should be prepared and assembled before cooking is started. The cooked dish should be served immedi- ately. Many an adventuresome cook may wish to try his or her hand at preparing a Chinese meal at home. Here is a recipe for sweet and sour meat balls: Super Plenamins 9 Vitamins & Minerals Keep Your Health Keep Free of Colds ONE A DAY! at Middleton Drugs Exeter 235-1570 SWEET AND SOUR PORK BALLS 11/2 pounds minced lean pork 1/2 cup finely chopped onion 1 tp salt 1/8 tp pepper 1/4 tp ginger 1 egg beaten 2 tbl cooking oil Mix pork, onion, seasonings and egg. Form into balls about 1 1/2 inches in diameter. Fry in hot oil until brown on all sides, about 10 minutes. Remove and drain on absorbent paper. CHINESE OMELETS 3 tbl butter 1 cup sliced onion 1/2 cup diced celery 1/2 pound mushrooms, sliced 1 cup thin strips of cooked chick- en or turkey 1 cup bean sprouts, well drained 6 eggs 1 tp salt dash pepper 2 to 3 tbl butter Melt the 3 tbl of butter in a large frying pan and saute'onions and celery for about 4 minutes. Add mushrooms and saute'4 more minutes; do not cook any longer as the vegetables should be crisp. Remove from frying pan, cool and add chicken and bean sprouts. Beat eggs slightly, season with salt and pepper and stir in veget- able mixture. Melt 2 tbl butter in a frying pan. Drop in large spoon- fuls of egg mixture (about 2 tbl for each omelet). Cook over medium heat for about 1 minute, then turn and cook 1 minute long- er. Add more butter if itis need- ed to complete frying these ome- lets. Makes 18 omelets. — 3 per person for lunch or 2 each as an entree to a Chinese dinner. Try relining drawers with ad- hesive backed paper. It's easy to clean with a damp rag. cessories and a corsage of yel- low roses. For travelling the bride don- ned a two piece pale green woolen suit with brown accessories and a corsage of yellow roses. The couple will reside in Pet- rolia. Out of town guests were from Mooretown, Exeter, Dash- wood, Clinton, Woodham and Hen- sail. The Penhales lived in Ex- eter until last year, McGillivray WI observe painting Nine members of McGillivray Women's Institute, meeting in West McGillivray Hall, answer- ed the roll call by naming a Canadian city and telling anything about it. Mrs. Gerald Thompson had an attractive display of her oil paint- ings and gave a talk and demon- stration on how it is done. Mrs. Joe Conlin gave two readings. Mrs. Joe Carey discussed the motto "Hobbies are life savers." District director Mrs. Fraser Dixon agreed to go as delegate to the Officers Conference at Guelph, May 2, 3 and 4. The mem- bers are grateful to Mrs. Parry Thompson who made a crib quilt and donated it to the War Mem- orial Hospital in the Institute's name. A contest of jumbled names of cities of Canada was con- ducted by Mrs. Les Morley and won by Mrs. Parry Thompson. Lunch was served. Host families at Hurondale Last Wednesday evening was family night for Hurondale Wom- en's Institute when over 100 sat down to a pot luck supper in Caven Presbyterian Church. This was followed by an old time fashion show and parade including, in some cases, all the family (father, mother and children) and also wedding gowns. Mrs. William S illery gave a read- ing of 1885 and Mrs. John Pym also gave a reading. Mr. and Mrs. Mac Hodgert Showed pictures and commented On their recent trip to the Holy Land. Roll call was answered by the men by telling what makes a good farmer's Wife and the women told "What makes a good farmer". Mrs. Ray Cann pres- ided for the program. Members voted to cater to the Canners banquet March 31. Hostesses were Mrs. A. Ether. ington, Mrs. Lloyd Ballantyne, Mrs. William Roweliffe, Mrs. Ernie Pym, Mrs. Frayne Par- sons and Mrs. Bev Alexander, Cathy's Beauty Lounge 244 Main St. S. Exeter 235-1633 Perms * Cuts * Sets * Tints Monday to Friday 9-6 Thursday Evening Only Closed Saturday Cathy Robbins, Prop. The Sarnia Seventh-Day Ad- ventist Church was the setting for the recent marriage of Hen- drina Frederika Gobits to Wil- liam Gordon Penhale. Perform- ing the ceremony was Pastor Eric Juriansz. The bride is the daughter of Mr. and Mrs. Lou Gobits, Sarnia and the groom is the son of Mr. and Mrs. Donald Penhale, Sarnia, formerly of Exeter. Given in marriage by her father, the bride chose a bridal ensemble of organza over taf- feta. The sleeveless dress with a controlled skirt was topped by a coat featuring three-quarter length sleeves, The skirt bil- lowed into fullness from the sides and formed a chapel train in the back. Accenting the waist were rows of clipped alencon lace which also formed a border down the front and around the hemline, Her head piece, a single carnation, circled with stems of pearlized lily of the valley, held her tiered scalloped illusion net veil. She carried a bouquet of red roses and white mums in the form of a cross. Maid of honor, Miss Betty M c K e n n y of Moortown, and bridesmaids Marrian Gobits, sister of the bride, and Yvonne Penhale, sister of the groom, were attired in green gowns of peau de soie with the bodice covered with chantilly lace in matching green and a bow at the waist. The girls wore pill- box hats covered with identical green peau de sole and chan- tilly lace. They carried baby yellow and white mums. Fran- ces Gobits also sister of the bride, attended as a flower girl and was attired in a pink dress. Best man was Ronald Brod- erick of Exeter, with William Gobits, brother of the bride, and Calvin Kellerman, friend of the groom, acting as ushers. For the reception at the Sah- ara Motel, the bride's mother received in a green gold two piece suit, beige accessories and a corsage of pink roses. The groom's mother chose a two piece blue suit with black ac- Caven women see old books Old books were displayed in answer to the roll call at the meeting of Caven Congregational Circle held in the schoolroom of the church, Mrs. Norm an S tan- lake presided. The devotional was taken by Mrs. Alvin Moir. Following the business, crekinole was played tinder the direction of Mrs. C. Ersman. Lunch was served, Women learn about missions The ladies of Exeter Pente- costal Assembly met at the hothe of Mrs. Ervine Eggert Thurs- day afternoon. There were 14 in attendance. Miss Margaret Bischoff gave a talk on the Pentecostal Mission- ary Home in Toronto. MISS Lynda Blanchard address the ladles on the theme Existence in Eternity which was touching to all when she stresses "Where will you spend Eternity?" Mrs. Clifford Blanchard closed with prayer and a social halt- hour was spent.