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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1967-11-30, Page 13. . . photo by Wassmann MR. AND MRS. JOHN PRIDHAM . . . photo by Jack Doerr MR. AND MRS. G. E. DUCHARME Appreciate Leadership Five year leadership awards to leaders of 4-1-1 Homemaking Clubs were presented by Miss Sharon Car- roll, at Achievement Day in Zurich Saturday. Left to right are: Mrs. Morris Webb, RR 2 Zurich, Miss Carroll, Mrs. John Broadfoot, Brucefield and Mrs. Robert McKinley, RR 1 Zurich, T-A photo Be a master Christmas-card-sender in time for Christmas mail all your cards before December 13 ( out of town) and December 17 ( local delivery) or better still, now N4' "" ti FOR POSTAL INFORMATION SEE THE YELLOW PAGES OP YOUR TELEPHONE ROOK GIFT WRAP A HOME-MADE FRUIT BREAD Wals.eiirmeto. '1:,eg.Niacg/o.riko.sximAkia•weariati.NizNiza. Niz•PMAW:04$ iNk4 ;Vet0gtz10,10 s' , 1 NOW YOU CAN WASH CLOTHES ANYViME AND GET THEM DRY . . . SNOWY WHITE, SUNSHINE FRESH, IN ANY KIND OF WEATHER This Christmas give mom a real lift, No more frozen clothes to handle. No more lines strung up in the house. No more outdoor lines to fix, No loads of wet clothes to carry. Dry clothes automatically — McCLARY EASY AUTOMATIC DRYER 169°° TRAOUA1R HARDWARE 235.2511 (NEXT TO THE POST OFFICE) EXETER 4;:Apie:k;vg:4 yeo NisaWita WO•No WO•N04:10 571444 5Sk4 ssin %:ea wita•vias 4ea.%0 • DON'T WORRY ABOUT THE WEATHER! NOTICE THE STAFF AT THE EXETER DAIRY IS PRETTY MAD: ALL YEAR THEY MILK TO LITTLE BOYS AND PROVIDE FRESH, DELICIOUS I GIRLS . , DO THEY EVER GET ANY ACCLAIM? NO! NOT A BIT — BUT . LET 8 OR 9 LOUSY O REINDEER PULL A SLEIGH FULL OF TOYS THROUGH THE AREA, ONCE A YEAR NO LESS AND PRESTO THEY'RE pp A BUNCH OF HEROS THE GLORY SEEKERS! pp THE Exeter Dairy Exeter Phone 235.2144 .o?ItreeitirzTAIVAivetvletlIMOM'sgnI*11:111;tio!'.treM4eciltd-ciltraili EFFECTIVE JANUARY 1ST, 1968 the Canada Pension Plan is one year younger NOW YOU CAN BENEFIT AT AGE 67 Now you can qualify for your retirement pension under the Canada Pension Plan one year earlier. At age 67. If you've been contributing to the Canada. Pension Plan, and if you've retired from regular employment, contact your Canada Pension Plan Office now. The friendly staff will help you fill out the application form that starts your pension cheques coming, They'll explain how your pension is worked out. And when you become eligible. You'll get all the answers to questions about your retirement pension. Payment is not auto- matic. To receive your pension benefits, you must apply. Application should he made in the Canada Pension Plan Office serving your community. NOTE: IF YOU ARE AGE 70 OR OVER, AND HAVE CONTRIBUTED TO THE CANADA PENSION PLAN, YOU DON'T HAVE TO RETIRE TO QUALIFY FOR BENEFITS. YOUR DISTRICT AND LOCAL OFFICES ARE LISTED BELOW. LONDON—Room 401, 365 Richmond Street PHONE 438-2953 Goderich-35 East Street Sarnia-115 Davis Street St. Thomas-403 Talbot Street Tillsonburg-4 Ridout St. East Woodstock-35 Metcalfe Street ISSUED SY THE DEPARTMENT OF NATIONAL HEALTH AND WELFARE, THE HON. ALLAN J. MACEACHEN, MINISTER. Bridal couples to reside in area Deeekvtme 20c. m* Christmas is such a busy time for the mother and hostess that whatever she can do ahead of time will help make the entertaining season more enjoyable. Breads, yeast or baking powder, lend themselves to ad- vance preparation and are also economical and easy to serve, These breads also make at- tractive gifts. To freeze, pack- age the cooled, baked loaves in foil or plastic bags or freeze them first and then wrap. When it comes time to give the pres- ent, allow bread to thaw in its wrapper, Then gift-wrap it in a transparent cover and tie with a gay ribbon. STOLLEN Stollen is a holiday yeast bread of German origin and is served for breakfast on Christmas morning in many communities. It is laden with fruits and will add color and flavor to any tea or coffee party. 1/2 cup milk scalded 1/2 cup water 1/4 cup sugar 1/4 cup butter 1 1/2 tp salt 1/4 cup lukewarm water, 1 pkg fast-rising yeast 2 eggs, beaten 4 1/2 to 5 cups sifted all-purpose flour 1 1/2 cups seedless raisins 1 cup diced candied peel 1/2 cup chopped candied cher- ries 1/2 cup chopped almonds 1 tbl grated lemon rind Combine first five ingredients and cool to luke warm. Dissolve the 1 tp sugar in lukewarm water, sprinkle yeast on top and let stand 10 minutes. Combine milk and yeast mixtures with beaten eggs. Gradually add the liquids to 2 cups of the flour and beat until smooth. Add fruits, nuts and lemon rind. Stir in enough of the remaining flour to make a soft dough. Turn out on a floured board and knead until "satiny" (about TOWN TOPICS Mr. and Mrs. Charles Miller received word Saturday evening of the sudden death of Mrs. Mil- ler's brother, Foster Dougall, at his home in Winnipeg, Manitoba. Mrs. Bruce Cann is a patient in Clinton Public Hospital. Mr. Rick Haveling of Stratford visited his mother, Mrs. William Haig in South Huron Hospital over the weekend. Mr. and Mrs. Ed Howe of Detroit spent the weekend with Mr. and Mrs. Cecil Murray. The Exeter Marching Ambas- sadors participated in the Santa Claus parade Saturday in London. Tuckey beverages, Mayor Del- bridge and Cann's Mill supplied transportation ten minutes), Shape into a ball, place in greased bowl and brush surface lightly with melted butter, Cover and let rise in a warm place (85 degrees) until double in bulk (about 1 hour). Punch down dough, divide in half and roll each half into an oval shape (12 x8 inches). Brush half of each oval, lengthwise with melted but- ter. Sprinkle with sugar and cin- namon. Fold over and shape into a crescent. Press folded edge firmly to avoid opening. Place on greased cookie sheet, cover and let rise at 85 degrees until double in bulk (about 1 hour), Bake 30 to 35 minutes at 350 degrees. This makes two stollen. When stollen are almost cool, ice them and decorate with pieces of candied cherries and almonds. CRANBERRY NUT BREAD 1 cup whole cranberries 1/4 cup sugar 3 cups sifted all-purpose flour 4 tp baking powder 1 tp salt 3/4 cup sugar 1 tbl grated orange rind 1/2 cup chopped almonds 1 egg, beaten 3/4 cup milk 1/4 cup orange juice 1/4 cup butter, melted Cut cranberries in halves and mix with the 1/4 cup sugar. Sift flour, baking powder, salt and remaining 3/4 cup sugar. Add orange rind and nuts. Com- bine remaining ingredients. Add to dry ingredients and mix until just combined. Fold in cranber- ries. Turn into greased loaf pan (9 x 5 inches). Bake at 350 degrees until a skewer inserted comes out clean, 65 to '70 minutes. Slice and butter. If preferred, cranberries may be put through food chopper. CHERRY BREAD 1 bottle (6-oz) maraschino cher- ries 3/4 cup milk 1/2 cup chopped nuts 2 cups sifted all-purpose flour 2 tp baking powder 1/8 tp salt 1 egg 3/4 cup sugar 2 tbl butter, melted Drain cherries. Add enough milk to cherry juice to make 1 cup. Cut cherries in halves, add nuts and sprinkle with 1/4 cup of the flour. Sift remaining flour with baking powder and salt. Beat egg and sugar together until thick and fluffy. Add dry ingredients alternately with liquid mixture, Add melted butter. Fold in cher- ries and nuts. Turn into a greased pan (9x4 inches) and bake at 325 degrees until a skewer in- serted comes out clean (about 60 minutes). If desired, bread may be baked in 3 round baking powder cans (2 1/2 inches in diameter and 5- inches high.) Bake at 325 degrees for 35 to 40 minutes. Main St. event success again Glittering garlands and Christ- mas ornaments made an at- tractive setting for the annual bazaar and tea of Main Street UCW Saturday afternoon, Novem- ber 25. Crowds of eager shoppers took advantage of the homemade baked goods, aprons, produce, and Christmas sewing for sale. In charge of decorations was Mrs. Art Frayne; bake table, Mrs. Robert Turnbull and Mrs. Earl Carroll; gift items, Mrs. Ron Bogart; fancy-work and sew- ing, Mrs. Peter Raymond; Christ- mas gifts, Mrs. Jack Doerr; produce, Mrs. Cecil Murray; mincemeat, Mrs. Oscar Tuckey; aprons, Mrs. Peter Plantinga; candy, Mrs. Robert Kerslake and Mrs. Art Clarke; tea room, co- conveners, Mrs. Claire Hoffman, Mrs. Archie Webber; kitchen, Mrs. Julie Higgins. Over $400 was realized from the event. Broken Hip Mrs. Ivan Brock of Sarnia was a weekend guest of Mrs. Betty Ives, Windsor, who is oper- ating Braemar Manor while her mother Mrs. Gertrude Pearce is recuperating from a broken hip in St. Joseph's Hospital, Lon- don. Mrs. Pearce's condition is rapidly improving and she ex- pects to be on crutches by the weekend. matching color, The gown was designed with empire waistline, skimmer skirt and full back drape of floating chiffon. She carried white mums and pale pink rosebuds. Larry Gee, London, was best roan. The reception was held at the United Church rooms, Munro, where the bride's mother re- ceived in a brown lace dress with brown and gold accessories and corsage of white and red roses. The groom's mother chose a royal blue lace dress with black and white accessories and corsage of white and red roses. Later in the evening a recep- tion and dance was held in Full- arton For travelling the bride changed to a white wool dress with pink hat and black acces- sories and pink rose corsage. The couple will reside at 213 Carling St, Exeter. The bride is on the staff of Stephen Central School and the groom is a chart- ered accountant in London. Saturday, November 25 Miss Elaine May Whitney, second daughter of Mr. and Mrs. Mark Whitney of RR 2 Crediton, be- came the bride of Mr. George Leo Ducharme, son of Mr. and Mrs. Paul Ducharme of RR 1, Dash- wood. The Right Reverend Wm. Baur - deau performed the double ring ceremony at St. Peter's RC Church, St. Joseph's, which was decorated for the occasion with baskets of yellow and white mums. Given in marriage by her fath- er, the bride was lovely in an original organza gown featuring a square neckline and elbow- length sleeves. The controlled, semi-full skirt fell from a fitted bodice cinched to a basque waist- line. A delicately formed bow accented the extra back fullness of the skirt which fell into a chapel train. Chantilly lace out- lined the sleeves, skirt bottom and train, with appliques of the same lace throughout the entire skirt. A Swiss Guipure lace petal headpiece held her shoulder- length veil of silk illusion. She carried a cascade bouquet of yellow roses and white miniature carnations and sprigs of ivy. Miss Peggy Ruggaber, as maid of honor, wore an empire gown of ',sassy" green crepe, featur- ing a scoop neckline, lace bod- ice, and bell sleeves accented by an elbow bow and matching BLANSHARD Mr. & Mrs. Jim McIntosh of London were Saturday evening guests of Mr. & Mrs. Lloyd Thomson. Mrs. Peter Vanexan and Lisa of Waterloo spent Saturday and Sunday with Mr. Leonard Thack- er and girls. Miss Sharon Thomson spent last week at Bermuda. Miss Veryl Hooper spent the weekend with her parents, Mr. & Mrs. Gladwyn Hooper and Jean- ette. lace, She carried a crescent bouquet of yellow Ice-berg mums and lemon leaves, Misses Diane Ducharme, sister of the groom and Marilyn Whitney, sister of the bride, as bridesmaids, were gowned identically to the maid of honor. Paul Ducharme attended his brother as best man and Bruce Whitney and Tony Ducharme completed the wedding party, Mrs. Alvin Rau provided the wedding music and accompanied the choir of St, Peter's church while Messrs. Theodore Ditch- arme and Mark Ruggaber usher- ed guests. A wedding dinner was served at the Dominion Hotel, Zurich, and a reception at the Dashwood Community Centre, where the bride's mother received guests in a powder blue tunic dress of metallic crepe. She wore black accessories and a corsage of light pink sweetheart roses. The groom's mother chose a royal blue satin brocade sheath with silver and black accessories. She wore a corsage of light pink sweetheart roses, For a honeymoon in Midland and other Ontario points, the bride chose a yellow sheath of virgin wool with matching check- ed coat. She wore black acces- sories and a corsage of yellow roses and white miniature carn- ations. Mr. and Mrs. Ducharme will reside at RR 1, Dashwood, Prior to her wedding, Mrs. Ducharme was honored at show- ers given by Miss Cynthia Pfaff, Mrs. Helene and Martha Duch- arme and Mrs. Donna Watson, Mrs. Doris Pfaff and Mrs, Ann Ruggaber, and by the ladies of Crediton United Church. 141114 - PrOaut Miss Sandra Gail. Pridham, daughter of Mr. and Mrs. Ormond J, Pridham, Fullarton, became the bride of John Allan Murray Norris, London, son of Mr. and Mrs. Hugh Norris, Cromarty, in a ceremony performed by Rev. Allan. E. Grose at the home of the bride Saturday, November 18 at 3;30 pm, Miss Sharon Lightfoot, Cen- tralia, played the wedding music. Given in marriage by her fath- er the bride wore a formal gown of lagoda silk and Chantilly lace fashioned on princess lines with the draped lace skirt falling from the empire waisline into a full cathedral train. The elbow-length sleeves were of silk, trimmed with the lace. She carried a cascade of deep pink sweetheart rosebuds and white mums. Miss Judy Pridham, Fullarton, was maid of honor for her sister wearing deep turquoise blue chif- fon over taffeta with high neck- line in turtle effect beaded in Times-Advocate, November 30, 1967 Page 13 p4i$54.4044reALpi:01;g:wavp>204iitta4i4.*IguAleappiouirpAgig.;uisvgiot