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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1968-07-18, Page 9• e • V ENJOYItopp#47HE SNOWY WHITE MARRAS BIG-5 AICO 6.666 LE .W CLUB HOUSE PURE Smyth' s Shoe Store MAIN ST. EXETER (photo MR. AND MRS. GERALD ALBERT NEIL (photo by Jervis Studio) MR. AND MRS. EDWARD L. BRIDLE .:SUNNYvAL FANCY. dRA 11,11301,"$:D,gERButrT.R4b UALUTY' FO.' BRUNSWICK Area couple marks event Mr. and Mrs. Elmore Harness celebrated their 50th wedding an- niversary at the home of their daughter and son-in-law, Mr. and Mrs. Douglas Harrison onSa.tur- day. They were presented with a plaque in honour of the occasion by the lionotirable Charles S. MacNaughton, Provincial Treas- urer, on behalf of the Ontario government. Mr. and Mrs. Harness were married In Clinton by Rev. Dr. Alexander Stewart, Mr. Harness served overseas with the 7 Battalion and was Wounded at St, Lei. After being invalided home, he started a barber business on the Main Street of Exeter which he oper- ated for 35 years. He has since retired and re= sides at 265 William St., 'Exeter. Included in the guest list Was their best Man at their wedding, Mr. Prank 1pickson of Clinton, as well as relatives and friends froin Ottawa, Santa, Stratford, St. Thorns; Clinton, Goderich London, Windsor and town. The grade Mark on heat pack., ages and containers must be thoWn on one end, on the lid Or on the handle. V,14ite- ?It ee,44de, Ontario, Street United church, Clinton .WA.P.,the „Scene OA pretty summer wedding recently .when Pe.ndra.Lee McOltnehey1 daughter Mr..anci Mrs. JackMeclingliSY, Clinton, formerly of Zurich, .0X changed vows and rings with Ed- ward Lloyd Bridle, Clinton. Grant Mills officiated amid standards of white glads and shasta. mums, On the arm of her father, the bride chose an .Imperted frosted silk $onesta wedding gown feature ing ,a bateau •neckline, elbow- length sleeves and an empire cut waist topping a slim fitting fermal length skirt. 4 wide hand of Venice lace appliques adorned the empire waist and sleeve edges. Back interest was centred on the chapel-length train cas- cading from the shoulders in soft impressed pleats again gener- With SHIRLEY J. KELLER I don't know whether rasp- berries are in short supply but I haven't had any luck in track- ing some down. Not only that, I've been unable to find out how much they are per quart—indic- ation perhaps that raspberries are plenty expensive. Sweet and sour cherries too, are making their appearances in the area but so far the stores have stocked very few. Those lucky people with cherry trees will be enjoying fresh cherry pie - so delicious when the ripened fruit is picked fresh and popped into pastry shells as soon as possible afterwards. You can make fine cherry jam as quick as a wink for your family if you care to store it in your freezer. Freezer jams are especially good because they are made from crushed or ground fruits that keep more of the delicate color and flavor of the fresh fruit than ordinary jams. SOUR CHERRY JAM 2 cups sour cherries (pitted and ground) 4 cups sugar 2 tbl lemon juice 1/2 bottle liquid pectin or one box powdered pectin and 3/4 cup water MAPLE LEAF FANCY RED ously al?f441140(1' with a wide, hand. of matching yenice We, 4floral cluster held her three-tiered *Puffallt elbow length bridal Veil and she carried 0. cascade of YPIlOW roses, WhitP stephanotis and trailing ivy, Shirley MCClinehey, sister of the bride, Clinton,: as maid of honor and Jeep Rader, :Zurich, and Jade ,Sutcliffe, parry Sound,. AS OrideP,MalciS Wore yeil9W TIYJCP Chiffon: floor-length gowns pg., uring scoop neeklines, elbow, length sleeves and back panels, falling from neckline hews, They carried crescents of :Oasts, mums, Flowergirl: Debbie Ball, niece of the groom, Clinton, 'Wore .a floor-length white satin dress trimmed with lace and carried. a small cascade of yellOw roses and shasta mums. Groomsman was Ted Cherette, Ottawa. Ushers were Larry Mc- Wash and pit cherries. Put through the fine blade of food chopper. Add lemon juice to fruit. Stir well. Combine crushed cher- ries with sugar. Allow to stand for 20 minutes stirring occasion- ally. Add liquid pectin and stir constantly for 3 minutes. Ladle into jars and allow to stand at room temperature for 24 hours or until jelled. Seal with paraf- fin wax and store in freezer. (If using powdered pectin, com- bine pectin and water in a small ,saucepan. Bring to a boil and boil for one minute. Add to fruit and complete as for liquid pectin.) Hot summer weather is a per- fect time for salads. Head lettuce a good source of the essential vitamins, is at its best at this time of year. (Very economical, too). As soon as you get lettuce home from the store, cut out a portion of the core and let ice cold water pour into the cavity until the leaves begin to separate. Drain thoroughly and package in an airtight container. Refrigerate immediately. To make lettuce salads the way Grandma used to, combine one cup commercial sour cream, one teaspoon sugar, 1/2 teaspoon salt, dash of pepper, one or two tablespoons, vinegar and one tablespoon`linely chopped °Mom. Pour over bits of crisp lettuce just before serving. If you want a little more flair for your lettuce salad, whip 1/2 cup whipping cream until stiff and add one teaspoon sugar, 1/2 teaspoon salt, dash of pepper, one tablespoon lemon juice and two tablespoons chopped green onions. Pour over lettuce pieces and toss gently. Home vegetable gardens will soon be at peak production. I doubt if anything in the garden bears a greater yield than beans—green or yellow. Beans take well to freezing but need to be picked when they are at their very best. For freezing, select beans that are young and tender with small-seeded crisp pods. A reliable test is to break the bean in half. If you hear a distant “snap", the beans are just right for freezing. To freeze, snap off the ends, and break or cut the beans into one-inch pieces. Blanch for three minutes in boiling water, to en- sure against any off-flavor or loss of color and quality in the frozen product. Cool the beans immed- iately in ice water or running cold water. Package in moisture and vapor-proof containers, allow- ing about a half-inch headspace. Seal, label and freeze immed- iately. * * For the table, nothing is tast- ier than boiled beans seasoned with salt, pepper and butter. For variation though, you might like to try beans cooked with different herbs—or mushrooms! For something entirely new, arrange cooked and seasoned beans in a buttered casserole. Add a thin white sauce and cover with blanched, slivered almonds. Bake at 400 degrees for 15 to 20 minutes, or until the almonds are browned. Bean salad is good, too. Ger- man cooks just add sour cream -- Please turn to page 10 FOOD MARKET Clip:obey, clinten, and Red Caul, field, 'Toronto. Jeff Ball, nephew of the UPPPI! was rlhghearer, Shasta, MOMS and daisies dec, orated the church parlor for the wedding. reception, French :crepe And SWisS PIIIP4r0 lacP in soft aqua was fashioned into a dress WhiCh the bride's -mother wore With matching accessories and corsage of yeliew roses. The groom's mother mother selected a pearl pink,satin-backed linen dress, matching accessories and a cor- sage of deep pink roses. For travelling to. Niagara Falls, the bride wore a white ensemble, orange accessories and a corsage of orange carp, atiens. The young couple will reside in Goderich. - lastowie Baskets of pink and white glad- ioli and white chrysanthemums formed the setting at Forest United Church recently for the marriage of Barbara Dianne daughter of Mr. and Mrs. Roberl Gammon, RR 5 Forest, and (1erald Albert Neil, son of Mr. and 'Mrs. Roland Neil, Ailsa Craig. Rev. H. Moorhouse officiated at the ceremony. Miss Margaret Fawcett was organist accomp- aning the soloist, Donald Stewart who sang 0 Perfect Love and The Lord's Prayer. Given in marriage by her bro- ther, George Gammon,.the bride Wore a gown of imported Nor- ganza over taffeta. The empire bodice with a sabrina neckline was accented with pearl embroid- ered lace. A lace panel accented the lily-point sleeves from shoulder to point with the same lace accenting the A-line skirt, Highlighting the back from the waist by a large bow was the full circular train which flowed to a cathedral length. Her headpiece was a cluster of pearl bordered lace and sateen leaves which held her four-tiered scalloped veil. She carried a bouquet of red roses and white stephanotis. Mrs. Kent Larsen, sister of the bride as matron of honour, and Miss Kathy Kersey, Pt. Ed- ward, Miss Eunice Baker and Miss Kathy Turk, both of Guelph, chose floor-length gowns in aqua mist. The sleeveless lace empire bodices accented the sh e a t h skirts of chiffon over taffeta. Highlighting the gowns were the attached coat effects of chiffon. Their matching headpieces were circles of sateen leaves centered with bell-shaped flowers which KLEAtiticluip A G E not,rn Ay(MER • GHERKINS -1p5pppp5NT. Ot PaSte LAUNOBY.:.. 26i OFF ABE.L.FKd. 1500 lak.n.i SIZE 61 OFF 'BAR Mt. milimionerwiimemom. held their short tiered veils. They carried nosegays of pink carn- ations. Flowergirl Miss Lori Larsen, niece of the bride, wore a floor- length gown identical to the bridesmaids. She carried a basket of pink sweetheart roses and carnations. Beverly Powel, Ailsa Craig, was best man, and guests were ushered by Ronald Anderson, Trenton, and Jack Collins, Ailsa Craig. At the reception, the bride's mother received guests in a mat- ching coat and dress ensemble of pink lace over taffeta. She wore a corsage of pink and white roses. The groom's mother as- sisted in a matching coat and dress ensemble of blue lace over taffeta. She wore a corsage of white roses. For travelling to the United States, the bride chose a beige suit with matching accessories and a corsage of pink sweetheart roses. The couple will reside at RR 2 Parkhill. The bride is a graduate of Sarnia General Hospital. Vote:area - oast dew ZZ oleo Baskets of pink gladioli and white daisy mums formed the setting in the Christian Reformed Church, Exeter, Saturday, when Rev. D. J. Scholten united in marriage Susanna Elisabeth van der Molen and Larry Douglas Brintnell. Mr. and Mrs. I. van der Molen Hilversum, the Netherlands, are the bride's parents and Mr. and Mrs. Douglas Brintnell, Exeter, are the parents of the groom. Given in marriage by her fath- er, the bride chose a floor length gown of imported lagoda. The gown falling in an A-line from the shoulders was enchanted with a wedding ring neckline and long sleeves featuring alencon lace cuffs. The front and a chapel train which fell from the should- ers were also enchanted with alencon lace.A headpiece of dainty petals and roses held a four- tiered French illusion veil. She `2 LS. B carried a nosegay of pink SWeet- heart roses and streamers tied with roses. Miss Wilma Van der Molen, Hilversem, the Netherlands, sis- ter of the bride, as maid of honor and Miss Brenda Brintnell i ter of the groom, Exeter, and Mrs. Barb Turnbull, Exeter, as bridesmaids Were dressed alike in floor-length gowns Of turquoise Cdr.& featuring a panel of white alencon lace to form a stand- tip front Collar which swept to long flowing panels at back, They wore tiny matching rosebud head. pieces and carried nosegays of daisies and white "roses: Best man was Larry Dobson; gketer, tisbett were Lorne Turnbull and Beall Crawford, also of Exeter,. The brideos mother Wore a beige and white droSS And Coat ensemble with matching bat, and a corsage of pink roses. The groom's mother selected a blue forirell suit with matching cessories and a cors,..n of yellow roses. Following a weddi,,e. ..LOVII.ER PRICE „. TINS' CHICKEN,NOODL: OT..'oNg:AT:171Actif-P.11)CE-, H one: Ma( BuyONkAT:BEG.FB1d5:: THINK! DON'T SINK! BE WATER WISE! FOR ONLY 3-Piece McBrine Luggage Set (photo by Doerr) MR. AND MRS. LARRY D. BRINTNELL at the Exeter Legion Hall the couple left for a honeymoon in Northern Ontario. The bride travelled in a mauve dress featuring lace trim, white accessories and a white orchid corsage. The couple will reside in Huron Park. $29" PRE -NUPTIAL EVENTS Prior to her marriage the bride was honoured with a mis- cellaneous shower in the ladies auxiliary room at the Exeter Legion arranged by Elsie Jory and aunts of the groom. Judy Jory read the address. Her maid of honor, Miss Wilma Van der Molen presented her the gifts assisted by Brenda Brint- nell and Judy Jory. Contests were conducted by Bev Turner and lunch was served, A surprise shower feting Susan was given by Mrs. Lorne Turn- bull and Mrs. Gerald Morley. N'IAP;L E: LEAF 21/2 TO p LB. AVERAGE READY TO SE PYE of 17 Jewel, fine Swiss Ladies'& Men's LB. MAC.& CHEESE; .....DUTCH;;CHFCKEN LUCAS ARTHUR .11 .1ND.LESS..SULICRACK: SANDWICH. MEATS,.; FRUITS AND VEGETABLES ; TARIO GROWN bba e LB, CALIF()PINiA SWEET J UICY' ranges 18o's ribt.pE14...91)5E an..an.aS: