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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1967-07-13, Page 7AT Irwin's LADIES WEAR EXETER 235-0700 ON ALL SUMMER DRESSES and POSLAN'S JACKETS ON ALL Rai ncoats, Plain and Reversible styles Cotton Housecoats Sabre Pant Suits Shorts, Bermudas and Jamaicas SI ims Shells Swim Suits Skirts Cotton Sleepwear White.Uniforms Sleeveless Blouses Page Times-Advocate, July la, 1967 High school student sings at teacher's wedding groom's mother chose a pink metallic brocade dress with white accessories. Each wore a white corsage, For travelling the bride donned a white worsted wool two-piece dress with navy accessories, Breton hat and red rose corsage. The couple will reside in Ex- eter where the bride is a. member of Exeter Public School staff and the groom is employed with. Conk- lin Lumber Co. Ltd. . . photo by Jack Doerr MR. AND MRS. RUDOLPH DAMJANOV The Wedding Prayer. Given in marriage by her father the bride wore a floor-length gown of silk organza fashioned on empire lines. The bodice was styled with short sleeves and a bateau neckline edged with ap- pliques of Guipure lace. A con- trolled skirt was enhanced by a lace-edged chapel train sweeping from the shoulders. A four-tiered French illusion veil was held by a cluster of petals and roses. She carried a white Bible crested With a white orchid, yellow sweet- heart roses and trailing ivy, Miss Ruthanne Pepper, London, sister of the bride, was maid of honor wearing a duckling yellow floor-length gown of imported yum-yum chiffon over faille taf- feta on empire lines with elbow- length trumpet sleeves. A panel attached at the waistline hung to the hemline. Her headpiece was a cluster of roses and ruffles made of the same material as the dress. She carried a cascade of yellow button mums and white shasta daisies. Miss Julene Elliott, Lon- don, cousin of the bride, and Miss Joan Pepper, sister of the bride, were bridesmaids gowned similarly to the maid of honor. Douglas Weigand, brother of the groom, was best man and Fred Negryn, London, and Don Weigand, Dashwood, ushered guests. The reception was held at Dashwood Community Centre where the bride's mother re- ceived guests in an aqua two- piece dress of silk shantung with white accessories and the the granddaughter of Mrs.. Alex Voisin, RR 3 Ailsa. Craig, and Mr. and Mrs, Everett Richard- son, Parkhill, are parents of the groom. Yellow and white gladioli form- ed the setting for the ceremony performed by Rev, A. P. Jansen. Mr. Paul Dietrich played the wedding music and accompanied the soloist, Miss Shirley Eels- don, London, who sang 0 Perfect Love, Mother Beloved and 0 God of Loveliness. Given in marriage by her uncle, Mr. Gerald O'Brien, the bride wore a floor-length gown of silk organza. The bodice of Chantilly lace was styled with elbow-length sleeves, scoop neckline and empire waist. The gently con- trolled A-line skirt was accented at the bottom by a trumpet-effect touched with scalloped Chantilly lace. A detachable chapel train cascaded from the empire back. A floral petalled headpiece trim- med with tiny seed pearls held her bouffant finger-tip veil. She carried a hand cluster of Phal- aenopsis orchids and stephanotis. Miss Kathy West, London, was maid of honor and Miss Anne Hamilton, Parkhill, was brides- maid. They were gowned alike in sleeveless floor-length gowns in patterned silk organza of yellow, orange and turquoise. They car- ried nosegays of yellow roses and baby's breath. Clifford Campbell, London, was best man and Joe Gibbs and Arthur Mollard ushered guests. The reception was held at the Dufferin Hotel, Centralia, where the bride's grandmother re- ceived guests in a turquoise lace jacketed dress with black acces- sories. The groom's mother chose a pale yellow shantung ensemble with navy blue acces- sories. For travelling in Quebec the bride changed to a Swedish im- ported linen dress and jacket in champagne with orange and brown accessories. Mr. and Mrs. Richardson will reside in Parkhill. The bride is a graduate of London Teachers' College. , . . photo by Nephew MR. AND MRS, FREDERICK BRUINSMA 270446014"4,-Rettkod, Miss Marilyn Awilda Rathwell of the SHDHS teaching staff and daughter of Mr. and Mrs. Edgar Rathwell, RR 2 Bayfield, and Frederick Bruinsma, son of Mr. and Mrs. Douwe Bruinsma, RR 2 Clinton, exchanged marriage vows in a double ring ceremony in the Christian Reformed Church Clinton, at 4 pm Saturday, June 24. Rev. G. J, Heersink was the officiating minister and Mr. Jacob Roorda, Clinton, played the wedding music and accom- panied the soloist, Miss Kathy Rowe, RR 1 Exeter, who sang The Wedding Prayer and One Hand, One Heart. Given in marriage by her fath- er the bride wore an original floor-length skimmer gown of cloud-white silk organza over Italian peau de soie with a gently shaped princess panel extending to suggest an empire line in the back. The bateau neckline was bordered with rose appliques en- - Please turn to page 9 Velmlagov4a4m., In a double ring ceremony performed by Rev. S, E. Lewis in Main Street United Church, Exeter, at 3;30 pm Saturday, July 8, Miss Judy Gail Young, daughter of Mr. and Mrs. James G. Young, Exeter, became the bride of Rudolph Paul Damjanov, son of Mr. and Mrs. John Dam- janov, Kitchener. Mrs. Kenneth Hodgins played the wedding music. Given in marriage by her father the bride wore a full-length crepe gown featuring a portrait neck- line and short sleeves edged in lace. The cathedral train fell gracefully in panels trimmed with lace, Her veil of silk tulle fell from a crescent of petals en- hanced with rhinestones. She carried a cascade of red roses with white miniature carnations with trailing ivy. Matron of honor for her sister was Mrs. Norma Jones, Exeter in a floor-length seafoam green gown of peau de sole styled on empire lines with elbow-length sleeves. She carried a nosegay of white miniature carnations edged in green with white ribbon. Bridesmaids were Miss Jean Lammie, Centralia, and Miss Ethel Mosher, Kitchener. They were dressed similarly to the matron of honor. The flower girl, Yvonne Damjanov, of Nova Scotia was gowned in white and carried a miniature nosegay of green and white carnations with green ribbon. Best man was Tony Damjanov of Greenwood, N.S. and ushers were Ken Pinhorne, Kitchener, and Bob Jones, Exeter. A reception was held in Exeter Legion Hall where the bride's mother received guests in a two- piece yellow ensemble with beige accessories and corsage of bronze and yellow mums. The groom's mother chose a navy blue sheath with white acces- sories and corsage of pink roses and miniature carnations. For travelling in NorthernOn- tario the bride donned a two- piece yellow suit, black acces- sories and gardenia corsage with blue stephanotis. The couple will reside in Kitchener. BRIDE FETED A miscellaneous shower was held in the Exeter Legion Aux- iliary room attended by friends, neighbors and relatives. She was also honored with a shower in Kitchener where she received many gifts. . . photo by peake MR. AND MRS. JAMES E. RICHARDSON Reried404104-Veted4.4 Wee9eigd- PeNter Baskets of yellow gladioli and white daisy mums with candel- abra formed the floral back- ground in St. Peter's Lutheran Church, Zurich, for the ceremony uniting in marriage Miss Doris Margaret Alma Pepper, daughter of Mr. and Mrs. Clifford F. Pepper, and William Gerald Wei- gand, son of Mr. and Mrs. Louis Weigand, all of RR 1, Dashwood, on Saturday, July 8 at 4 pm. Rev. A. Blackwell officiated and Miss Joanne Elligsen, Walton, played the wedding music and accompanied the soloist, Miss Mary Ann Hayter, Dashwood, who sang The Lord's Prayer and Miss Mary Donelda Voisin and James E. Richardson exchanged marriage vows in Our Lady of Mount Carmel Church at 1 pm Saturday, July 8. The bride is PILLSBURY MIRACLE ANGEL CAKE MIX 490 SPECIAL SLICED ONTARIO GROWN HEAD LETTUCE LARGE 25 KELLOGG'S SPECIAL K As mentioned last week July is Salad Month and this suggests salad plates for lunch. When the plates are being arranged re- member that color is necessary to make the plates look appetiz- ing and attractive—garnishes such as celery fans radish roses or carrot curls will help here. Greens will provide a back- ground for the salads but they shouldn't extend beyond the plate since an excess of greenery will dwarf the salad. Above all, avoid a cluttered appearance. SIDE BACON IN LB. 59C 11 OZ. PKG. CEREAL HEINZ TOMATO KETCHUP MAPLE LEAF 11 OZ. COTTAGE ROLLS HEINZ FANCY QUALITY 1 1/2 cups seedless grapes 1/2 cup sliced fresh celery 1/2 cup slivered almonds 2/3 cup mayonnaise 1 tp soy sauce 1/4 tp salt Dash pepper 2 medium-sized cantaloupes Combine chicken, grapes, cel- ery and the 1/2 cup almonds. Mix mayonnaise with soy sauce, salt and pepper. Combine with chicken mixture and chill. Just before serving cut each chilled cantaloupe into three thick cross- wise slices; scrape out seeds. Place cantaloupe rings on let- tuce leaves and top each slice with a serving of chilled salad. Sprinkle with almonds for garn- ish. WE WAS ROBBED! Due to the fact our store was broken into over the weekend, we would appreciate it, if anyone who cashed a cheque with us either Friday night or anytime Saturday would please let us know. See Fred Darling or Tony Charrette. DARLING'S IGA CANTALOUPE-SHRIMP SALAD Here is a salad using fresh cantaloupe halves stuffed with shrimp and seasoned with a tom- ato-mayonnaise dressing. TOMATO JUICE 48 OZ. FIELD GROWN Cucumbers 2/290 LIQUID FOR DISHES VEL ROSE lOct OFF 24 OZ. 454 2/4U 2/690 594 CRYOVAC SWEET 21 2 LB. PICKLED AVERAGE C 9 LB. ,01 FACELLE MODERNE WHITE, PINK, YELLOW SUNKIST ORANGES SIZE 163's 2 DOZEN 6940 SCHNEIDER'S MINCED HAM IDEAL SUMMER SANDWICH MEAT L B. 594 AYLMER CANADIAN SAVORY HAM SALAD 1 cup cooked ham cut in 1/4 inch cubes 1 cup cooked peas 1 tp minced onion 2 tp chopped pickle 2 tp chopped green pepper salad dressing Toss all the ingredients to- gether lightly and chill for one hour, to allow the flavor to de- velop. Arrange a scoop of the salad in a lettuce cup on the salad plate. Cubed beef could be substituted in this recipe for the ham, BATHROOM TISSUE 2 ROLLS 25 BEANS WITH PORK 15 0Z. 2/2940 DEL MONTE ASSORTED DRINKS 48 OZ. 3/$1.00 GRAPE APPLE, ORANGE FRUIT PUNCH HEINZ BARBECUE SAUCE 13 OZ. BOTTLE 334 BREAKFAST CLUB ASSORTED JAMS 9 OZ. JAR KING SIZE STOKELYS 3 medium cantaloupes 1/2 tp powdered mustard 1/2 tp warm water 2/3 cup mayonnaise 4 tbl chopped fresh tomatoes 1 1/2 tbl fresh lemon juice 1 tbl prepared horseradish 1 tp chili powder 1/2 tp salt 1/8 tp minced fresh garlic (optional) 1/8 tp cayenne 18 medium-sized shrimp, cooked peeled and deveined Cut cantaloupes in half and re- move seeds and stringy portion. Combine powdered mustard with warm water and let stand 10 minutes for flavqr to develop. Combine remaining ingred- ients except shrimp and spoon sauce into cavities of canta- loupes. Arrange 3 shrimp around sauce; serve chilled. CANTALOUPE-CHICKEN SALAD 2 cups cooked chicken, coarsely chopped GROUND CHUCK ALL LEAN BEEF LB. 594 4/79 $1.55 430 3/65 2/374 Vegetables MIX OR MATCH PEAS, CREAM CORN, LIMA BEANS, WAX BEANS, GREEN BEANS 10 OZ. 4/6544 FISHERMAN'S COVE GRAND BEND RIVER RD. S. OF BRIDGE CHICKEN & CHIPS FISH & CHIPS ••• SHRIMP & CHIPS ETC. TAKE OUT ORDERS Phone: 238.2025 SPAGHETTI 15 OZ. TINS SWIFT PREMIUM CHEESE SLICES 8 OZ. PKG. 3/$1.00 MR. AND MRS. W. G. WEIGAND FRESH CANTALOUPE AND SHRIMP SALAD OXYDOL 27a OFF CRISCO SHORTENING 30 OFF 1 LB. PKG. SUPERIOR BREAD WHITE OR BROWN 24 OZ. LOAVES HEINZ SCHNEIDER'S PURE FRESH COUNTRY STYLE PORK SAUSAGE La 594 WILSON'S JEW ELLERY