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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1968-03-21, Page 6Page 8 'Tim.lAdvocate, March 1,1f 190 Smiles of accomplishment - a new Easter outfit Grade 11 SHDHS girls had a spring project to make a suit, pant suit or skirt and jacket for spring. Posing with their finished garments are: left to right, Peggy Pryde, Grace Thompson, Dianne. Smith, Linda Keys and Ruth Ann King. . . . T-A photo Spring sewing fever Girls make own suits Davies Grant & Patterson CHARTERED ACCOUNTANTS Municipal Auditors • DEVON BUILDING PH 235-0120 EXETER • Office Hours 9 a.m. to 5 p.m. The wise bride- to-be knows that it's important to choose her china paftern early . . . and important too, for her to make her selection from the more than150 fine china patterns available at art -15at11fteti JEWELLER. • • EXETER,ONT. * Joyce *Naturalizes * Wild Woollies * Hush Puppies (with heels) Savage Shoes NOW IN STOCK AT Smyth's EATER SHOE STORE 235.1933 View the new Springtime fashions at I nukes hats dresses coa ts sweaters slacks and much more LAblES" WEAR Exeter • howyWW.thrti ,81/4/4/44,m4/Trird II • R. AP.U.Ww`II, SUPER 0 Fish of all kinds are not only delicious but nourishing, high in proteins and low in calories: and an important source .of vit- amins and minerals. Today fish is available in great variety at your grocers. Herp is a recipe for Shrimp Newburg perfect far serving dur- ing Lent. SHRIMP NEWBURG 2 cups cooked rice 1 cup snipped parsley 2 tbl finely chopped green onions 1/2 cup butter, melted 3 egg yolks slightly beaten 3 egg whites, stiffly beaten * * 3 tbl butter 2 tbl flour 1/4 tp salt 1/8 tp pepper 1/4 tp dry mustard 1/8 tp nutmeg 1 1/2 cups milk 3 egg yolks, slightly beaten 1/2 pint whipping cream 3 (3 1/4-oz) cans large shrimp Butter a 1-quart ring mold. Combine cooked rice, parsley, green onions, the 1/2 cup butter and egg yolks. Fold in egg whites and pour mixture into buttered mold. Bake in a 350 degree oven for 25 to 30 minutes. Unmold on heated serving platter, Meanwhile melt the 3 tbl but- ter in saucepan, blend in flour, salt, pepper, dry mustard and nutmeg. Gradually stir in milk; cook over medium heat stirring constantly until smoothly thick- ened. Combine egg yolks and whipping cream. Gradually stir in hot mixture. Return to saucepan and cook over low heat stirring constantly until smoothly thick- ened. Drain, rinse and devein shrimp. Add to sauce and con- tinue cooking until heated through. Pour into centre of rice ring to serve. This recipe makes 8 to 10 servings. SAUCY SCALLOPS 1/4 cup butter 1 (16-oz) pkg frozen scallops, thawed 1/2 cup water 1 1/2 cups milk 1 (10-oz) can cream of mushroom soup 1 tbl flour 1/2 tp salt dash paprika dash cayenne 1 cup shredded Canadian cheese Heat 2 tbl of the butter in frying pan; add scallops and brown richly on all sides. Add water and simmer 5 minutes. Meanwhile combine milk and cream of mushroom soup. Melt remaining butter in saucepan, blend in flour, salt, paprika and cayenne. Very gradually stir in soup mixture. Cook over med- ium heat, stirring constantly until smoothly thickened. Add cheese and stir until melted. Add scal- lops and liquid, stir until blended. Serve hot over fluffy rice or buttered noodles, CHEDDAR COD BAKE Cod baked in the oven under a zippy cheese sauce is guaranteed to give tender juicy fish, 2 tbl butter 1/4 cup flour 1/2 tp salt 1/8 tp pepper 1 tp dry mustard 1 1/2 cups milk 2 cups (1/2 pound) shredded ched- dar cheese 1 1/2 pounds cod fillets fresh or frozen 3 tbl snipped parsley Butter a 9-inch square baking dish. Melt butter in saucepan, blend in flour and seasonings. Gradually stir in milk. Cook over medium heat stirring con- stantly, until smoothly thicken- ed. Add cheese and stir until melted. Wipe fillets with damp cloth and cut in serving pieces. Arrange fish in prepared baking dish, cover with cheese sauce and sprinkle with parsley. Bake in a 400 degree oven 20 minutes. CORRECTION Miss Molly McGhee, Associate Director of Centralia College of Agricultural Technology, in- forms us that some of you may be misled by the Chiffon Cake Variations given after the recipe for the Lemon Chiffon Cake. The recipe given was for the 8" or 9" square cake. Tne Pineapple-Cherry Varia- tion was correct but the Maple- Nut variation for the 8 or 9" square cake should read: omit lemon rind. Use 1/4 cup plus 2 tbl white sugar, 1/4 cup plus 2 tbl brown sugar, packed (no lumps), add 1 tp maple flavor- ing. Ice with a maple flavored brown sugar icing. Mocha-Chiffon—omit lemon rind. Sift 1/3 cup cocoa and 1 tp instant coffee with dry ingred- ients, add 1/2 tp vanilla. Ice with a mocha or coffee butter icing. Sorority hear local librarian Exeter Librarian Mrs. Sam Hendrick was guest speaker at the meeting of Beta Sigma Phi Sorority at the home of Mrs. William Schaefer, Kirkton, Tues- day evening. The program topic was lit- erature and Mrs. Hendrick spoke on books and reading recalling some of her earliest adventures in reading. She said only about one third of the people in Exeter make use of the library although the circulation of books increases each year. It was decided to hold the Founder's Day banquet April 23 and to have a Mother's Day tea May 8. Mrs. Lloyd Smith and Mrs. John Witteveen assisted the hostess at the social hour. Mrs. F. Bruinsma, Exeter, SHDHS home economics teacher, tells about the suit project in Grade 11: A new suit for Easter! How lucky can a girl be! In the selection of patterns Grade 11. girls in the suit project had a choice of a pant suit, two or three piece suit (with or with- out blouse), a semi-formal dress or a dress with jacket. They also had a choice of ma- terials in wools, worsteds, plaids (even and uneven), plaid and plain co-ordinates, napped materials such as corduroys and velvets, one-way designed fabrics. They also chose a synthetic fabric for lining the suit skirt or jacket, which might also be used in a blouse or shell. There were many construc- tion techniques to be learned. Adjusting the pattern was the first problem. Several of the girls made up the pattern in old ma- terial such as old sheets or cur- tains to make any necessary fit- ting alterations before cutting the good material. A new method of making but- tonholes was tried for the first time. At first the girls were timid of trying these but after the first one made, accomplish- ment provided encouragement. In the tailored collars a two- piece collar pattern was used with an upper collar and a lower col- lar (cut on the bias). Tailoring the collar was done entirely with machine stitching—no long hours spent doing the padding stitches by hand. Another procedure was lining the skirt using the underlining method where the lining is stay- stitched to the wool material, then darts and seams were sewn and finished. In lining the jacket, Area musicians complete exams Western Conservatory of Music have announced music ex- aminations results for this dis- trict; Piano, Grade IX, Yvonne Ging- erich; Grade 8, Carol Gascho (honors), Donald T. Jolly; Grade 7, Joyce Ferguson. Grade 5, Counterpoint, George Godbolt (honors); Grade 3, Har- mony, Debbie Thomas; Grade 2 Theory, Peter A. Regiet, Bar- bara Anne Thomas, Margaret Merner, all with first class hon- ors; Grade 1 Theory, Donna Jones (first class honors). the lining and jacket were sewn as two complete units, then the lining was attached to the front and back neck facings of the jacket using machine stitching. The seam allowances of lining and jacket were attached. Hem- lines were interlined with bias strips of interfacing and also the lining hem to jacket. As in any sewing projects there were moment s of both smiles and gloom. But now there are smiles galore as they model their completed outfits — smiles with the look of satisfied ac- complishment. With this project there was also the privilege of a trip to Hespeler, Tuesday where the girls visited the various woollen mills and bought pieces of ma- terial for more sewing during the mid-term break. (The girls made their trip Tuesday). Spring sewing fever has be- come infectious among these girls. Has _rogster. — wants hen The Canadian housewife ,of the early 1900s used a great deal more glass on her tahle than Is used today. It was Made in, com- plete sets including pitcher s, plates, sugar bowls, creamers, fruit nappies, tumblers, cake plates and even spoon holders. In the picture here are PieeeS of vaseline glass collected by Mrs. Gerald Glenn. The glass is a pale yellow with a bit of pastel green and has an oily appearance resembling vaseline itself. The sugar bowl, creamer, spoonhold- er and butter dish on the top shelf have an opalescent edge and are pieces of the "Alaska" Pattern advertised by the Northwood Glass Company of Indiana. On the middle shelf are small- er pieces of the same glass while on the lower shelf is the "prize" collectors' item—the rooster dish. Mrs. Glenn is on the look- out for its mate -- the hen. That is what makes the game so fas- cinating— the hunt for more pieces of the same set. Another collector says she Just has the top part of the rooster dish and she prizes it for her hopes are high to find more of it. So far collectors have favored glassware in blue or cranberry but the vaseline glass is becom- ing more and more collectors' items. Pressed glass was used ex- tensively between 1870 and 1913 and was made in factories in Massachusetts, Pennsylvania, In- diana and Ohio and in Canada at Burlington Glass. Works, Mal- lorytown Glass Works, Toronto Glass Works, Napanee Glass Works and others in Ontario as well as factories in other prov- inces. Vaseline glass was made ex- tensively in the States and from shards found in excavations near the Burlington Glass Works it is almost certain that vaseline glass was manufactured there. A second look on the top pantry shelf or in the china cabinet may be worthwhile from an antique standpoint. 704ta 7cfzied Mr. Frank Triebner celebrated his 80th birthday Friday at the home of his son and daughter-in- law, Mr. and. Mrs. Bill Triebner. Mrs. Frank Triebner is a patient in South Huron Hospital. Mrs. Charles Harris and family of London are spending this week with Mrs. Milton Pfaff. Miss Stella Southcott accom- panied by Rev. R. E. and Mrs. Southcott of Oil City is spending this week in Halifax with Mr. and Mrs. Jack Southcott and girls. rAnigu VALUE SHRIMP NEWBURG SERVED ELEGANTLY IN A RING OF RICE Famous Brand Shoes for SHOWN HERE IS THE VASELINE GLASS DISPLAY OF MRS. GERALD GLENN SWIFT'S GOLDEN DEW MARGARINE 1 LB. PRINTS 4/880 DUNCAN HINES CAKE MIXES ASSORTED 2 PKGS. DOMESTIC SHORTENING 1 LB. PKG. CHASE &SANBORN COFFEE 1 LB. BAG KAM LUNCHEON MEAT 12 OZ. TIN 354 790 49 3 BIG BUYS FROM COLGATE PALMOLIVE 20 OZ, BOTTLE COLGATE 100 REG. $1,43 99 SUPER SIZE REG. $1,33 COLGATE TOOTH PASTE 990 PRIZE LIQU I D BU DETERGENT ONE GET ONE FRE EGE NT BOTTLE 79 PREMIUM FANCY RED SOC KEYE SALMON. luortiN 554 ST. WILLIAMS JA M RASPBERRY OR STRAWBERRY 24 OZ, 454 ALLEN'S ORANGE, GRAPE, ETC. ASSORTED DRINKS4bc52, 2/694 HEINZ PORK & BEANS2/394. 14 b2, tiN E. D.SMITH PIE FILLING 'di-1011'(.6k BLUEBERRY 19 OZ, TIN 534 BLACK DIAMOND CHEESE SLICES 80z, 350 McCORMICK PLAIN, SALTED OR SALTINES SODAS 1 LB. PKG. 390 FROZEN FOODS HIGHLINER BULK PACK COD IN BATTER LB, 59 ICE CREAM CAKE ROLLS EACH 450 MEATS SHORT RIBS, BLADES OR CHUCK BEEF ROASTS L8.590 FRESH GROUND HAMBURG 2 L83,$1.00 MAPLE LEAP 2'/ LB. AVE. CRYOVAC, READY!TO-EAT DINNER HAMS LB, 89 MAC & CHEESE, CHICKEN,OLIVE OR PICKLE & PIMENTO MEAT LOAVES LB. 490 CHICKEN LEGS LB. 59 FRUITS AND VEGETABLES ONTARIO NO. 1 POTATOES 25 LB, BAG 894 CARROTS NEINtEXAS 2 LE3s.33 GOLDEN RIPE BANANAS 2 LBS4 2500 INDIAN RIVER WHITE GRAPEFRUIT 8/690