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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-03-06, Page 8Page 8 Times-Advocate, March 6, 1969 (photo by Rudy Engel) MR. AND MRS, JOHN WILLIAM FORREST Tea 'n Topics We Have Just Returned from the Fashion Market With A Complete NEW STOCK OF DRESSES SPECIAL . . . One Rack of Ladies' SPRING COATS At Greatly Reduced Prices IN REGULAR AND HALF SIZES . SUITS . JACKETS SLIMS . CITY PANTS . PANT SUITS . ALL WEATHER COATS . BLOUSES . ETC. Just Arrived! New Spring and Summer dress and sportswear materials in fortrel crepes, crimpoline, bonded orlon in plains and co-ordinated checks, uncrushable linen, prints, sheers, stretch terry for shorts and slims, new spring shades in wools, plaids and plains to co-ordinate. We carry a complete line of sewing needs plus the new Unique invisible zipper — McCall and Simplicity patterns. 1/2 Price SDARLAEPOERFY Reg. Values $1.98 to $2.95 Yard 99 to $1.47 F.A. MAY & Son 388 Main South Exeter 23540852 MR. AND MRS. GARY DOUGLAS PARSONS 14-lb Tin 554 2-roll Pkge. 2 54 554 GCd6H OE SALMON White or Coloured BALLET TISSUE Scot TOWELS Pkge. Shirriff's INSTANT POTATOES12_0zpkge5U 6-oz Pkge 29 Indian River White or Pink Good Morning Valley Farni Choice FROZEN FOODS MARMALADE 24-oz. Jar 49 King Size BOLD 25c off $1.59 594 STRAWBERRIESnoz Box 49 Highliner HADDOCK IN BATTER 14 oz Box Green Giant NIBLETS CORN 12-oz. 5/99 Large Tins CARNATION MILK 6/99 rks BEANS with PORK3coff 2/450 Lipton Orange Pekoe TEA BAGS 60's 54 Tulip 1.1b. Prints Parchment MARGARINE 5 Lbs $1.00 Tendergrown Grade'A' Fresh 3-lb. up Average FRYING CHICKEN Lb.390 Schneider's Y.-lb. each BEEF STEAKETTES Lb.654 Schneider's Minced HAM LOAF th.590 Silverbright SALMON STEAKS Lb. 79 Lean nn PORK CHOPS ..794 BEEF CUTTINGSfs°,re. 0.594 FRUITS AND VEGETABLES Golden Ripe BANANAS 2Lbs.29 Ontario Grown CARROTS &Bag 254 GRAPEFRUIT 48's 5,or434 Chicken Noodle or Turkey Noodle LIPTON SOUP 2 Pkgs. 494 Nestles Ready to Serve Rice, Tapioca, Chocolate, Etc. PUDDINGS 15%-oz, Tin 2/490 FRENCH FRIES 21b.p.,394 Libby's Fancy Mid winter wedding do tes for district brides, grooms With SHIRLEY J. KELLER I'm almost afraid to make a comment about this beautiful weather. I would hate to see it end. This is Monday, I should tell you. By the time you read this Thursday morning, the weather could be dreadful again. March came in like a lamb. According to an age old saying, March will exit like a lion and the roar can be anything from snow and ice to rain and slush. I heard someone say recently that the last Friday in the month determines the weather in the next month, As I recall, Friday, February 28 was about as nice as you could expect a day in February to be. Maybe we are in for a warm, pleasant March and an early spring. Palm Sunday is only four weeks away now . . . and Easter Sunday arrives April 6. Could be we can look for a perfect Easter this year . . ..just the best kind of weather for those Easter fashion parades. * * Thinking ahead to Easter, you will probably want to-setee ham. Ham has become as much a part of Easter as turkey is a part of Christmas. I think ham is so popular because it is so delicately pink that it fits in very nicely with the pretty pastels of Easter. If you are planning an Easter dinner with ham on the menu, it is considered that a 3/4 pound of ham is required to serve each guest if it is a ham with a bone in it; and about six to eight ounces per person for boneless ham. Bake a ham very slowly at about 325 degrees. Place fat side up on a rack in a shallow roasting pan. Do not add any liquid and do not cover. A whole ready to serve ham with the bone, 16 to 18 pounds in weight, should be cooked from three hours to three and a half hours. A half ready to serve ham without the bone weighing from six to eight pounds should be cooked from one and a half hours to two hours. The glaze is applied at the end of the cooking time. Score the fat into diamonds, cover with the glaze and bake at 350 degrees for 30 to 40 minutes or until the surface is well glazed, basting the ham every five minutes. There are different glazes, each one equally nice with ham. A favorite is to spread dry mustard over the ham. Then combine one cup brown sugar with 1.2 cup of corn syrup and spoon it over the meat, repeating often during cooking. You can stud the ham with cloves and pour corn syrup or maple syrup over the ham, making sure to baste the ham often with the syrup to ensure a bright glaze. Another very tasty glaze can be prepared by mixing one cup corn syrup with one teaspoon orange rind, one and one-half teaspoons dry mustard and one 20-ounce can of crushed pineapple. Baste often and serve the remainder as a sauce. Another particularly nice sauce to use with ham is this raisin sauce. I've tasted something similar to this and it just gives that additional bit of zest to your meal that you have always hoped to achieve, RAISIN SAUCE 2 cups water cup raisins 2 tablespoons cornstarch 1/ cup brown sugar firmly packed 1/8 teaspoon Salt 'A teaspoon ginger 'A cup cold water 1 tablespoon butter 2 tablespoons vinegar 1 tablespoon lemon juice Combine first two ingredients in a pan and simmer 10 minutes, Combine cornstarch, salt and ginger. Blend in cold water. Gradually stir into mixture in Saucepan. Add sugar. Stirring constantly, bring to a boil and boil one minute. Remove from heat. Blend in butter, vinegar and lemon juice. Serve warm over ham. Makes 21/2 cups. I have been wading through an article entitled "The New Role of Women" written by Sylva M. Gelber, director, Women's Bureau, Canada Department of Labor. This report was presented as a part of a symposium "New Morality: Challenge to Old Values" arranged under the auspices of the Jewish Family and Child Services for late January in Toronto. Contained in the report are a couple of "cute" literary bits concerning the age old battle of the sexes. I share them with you for your amusement — or enlightenment. "When Nag, the basking cobra, hears the careless foot of man, He will sometimes wriggle sideways and avoid it if he - can. But` his mate makes no such motion where she camps beside the trail. For the female of the species is more deadly than the male." —Rudyard Kipling "There's a lady whose name's in Debrett, She became a great suffragette She walked and she talked She wrote and she spoke But Adam is adamant yet. Do you like onions? If you do you will know how a little bit of onion can enhance a casserole dish or a meat pie or homemade vegetable soup or . . . (well, to tell you the truth I even like onions in sandwiches.) The good cooks down at the department of agriculture must like onions too, for they have developed some recipes using onions which sound 'out of this world.' I thought you might like to try something new on your family this weekend. ONION QUICHE 2 cups sliced onions 2 tablespoons butter 1 cup (about 4 ounces) grated cheddar cheese 1 tablespoon flour 1/2 teaspoon dry mustard 1 baked pie shell, (9-inch) 3 eggs, beaten 3A cup table cream 1/4 teaspoon salt Dash pepper 1 or 2 slices of Mozzarella cheese 6 strips bacon, fried and crumbled Saute' sliced onions in butter until almost tender, 8 to 10 minutes. Mix cheese, flour and dry mustard. Sprinkle cheese mixture over baked pie shell and spread onions over cheese. Combine beaten eggs, cream, salt and pepper and pour over onions. Cut Mozzarella cheese in strips and top pie in a criss-cross design. Bake at 350 degree F. until custard is set, 30 to 35 minutes. Sprinkle with crumbled bacon just before serving, 6 servings. ONION SQUARES 2 cups sliced onions 2 tablespoons butter 2 cups biscuit mix cup (3 ounces) grated cheddar cheese 1 2 cup milk 2 teaspoon salt 1 egg, beaten 1/2 cup commercial sour cream Saute' onions in melted butter until transparent, about 5 minutes. Mix biscuit mix and cheese, stir in milk to ford dough. Turn onto lightly floured board and knead 30 seconds. Divide and pat into two 8" square pans. Spread onionson top and sprinkle with salt. Combine egg and sour — Please turn to page 10 901,4ede -Weatilee A wedding trip to Michigan and Ohio followed the recent wedding of Josephine Rhoda Westlake, daughter of Mr. and Mrs. Wm. Westlake, and John William Forrest, son of Mr, and Mrs. Cooper Forrest, all of Exeter. White potted mums graced the chancel in James Street United Church for the ceremony conducted by Rev. D. Warren. Robert Cameron provided the wedding music. Escorted by her father, the bride had chosen a floor-length gown of white chantilly lace featuring a full skirt and petal-point sleeves. The rounded neckline was delicately scalloped. She wore a floor-length veil and carried red sweetheart roses on a white Bible. Bridal attendants were Miss Hilda Deelstra, RR 1 Centralia, Miss Rosemarie Westlake, Exeter, and Mrs. Lloyd Glanville, RR 5 Brussels. They wore matching floor-length gowns of red velvet styled with long sleeves and deep V-necklines at back. Each attendant carried white shasta mums touched with red. Milo Westlake, Exeter, was bestman. Paul Fassbind, Windsor, and Ronald Kirkham, Mitchell, ushered guests. The reception was held at the Exeter Legion Hall. The bride's going away outfit was a beige A-line double-breasted coat dress styled with long sleeves. She wore a corsage of red sweetheart roses. The couple will reside at RR 3 Dashwood. Pevatua-7/te4aeldi4c Lighted tapers and baskets of red and white mums decorated Trinity United Church, London, recently for the wedding of Judith Frances McLachlin and Gary Douglas. Parsons. Rev. D.A. Facey conducted the ceremony for the daughter of Mr. and Mrs, Frank McLachlin, London, and the son of Mr. and Mrs. Doug Parsons, Exeter. On the arm of her father, the bride wore a floor-length white satin wedding gown featuring two lace applique panels down the front. .A lace bodice and elbow-length sleeves were enhanced by a matching lace cathedral-length train. Her four-tiered shoulder-length illusion veil on which were scattered delicate lace rosebuds, was held by a headpiece of two rosebuds and pearl seeds. She carried a crescent of red sweetheart roses and trailing ivy. Maid of honor was Miss Linda Paton, London. Bridesmaids were Miss Carol Walker, London, and Miss Darlene Parsons, sister of the groom, London. Miss Laurie Prout, niece of the bride, Exeter, was flowergirl. Senior attendants wore floor-length red silk velvet gowns styled with scoop necklines and fitted bodices, accented at back with fullness caught at centre with a bow. They wore small red velvet rosebuds and leaves scattered through their hair and they carried white mums and red sweetheart roses entwined with ivy. The flowergirl wore a floor-length white silk velvet gown with attention focused at back on a floor-length red velvet bow which fell from the shoulders. She wore red rosebuds in her hair and carried a basket of white mums and red sweetheart roses. Bestman was Pete Lawson, Exeter, Ron McLachlin, brother of the bride, Hamilton, and Jim Parsons, brother of the groom, London, ushered guests. Following a wedding reception at Nilestown Masonic Temple, the couple left for a honeymoon in Florida. The bride travelled in a camel suit with. mink collar, beige and brown hat, dark brown t'ccessories and a corsage of two bronze orchids. The newlyweds will reside in London. qadfe geffteeev, Katherine Louise Bentley, daughter of Mr. and Mrs. Walter Bentley, Exeter, became the bride Saturday of Robert Lorne Hodge, son of Mr. and Mrs. Lorne Hodge, Crediton. The ceremony was conducted by Rev. G.A. Anderson in Trivitt Memorial Anglican Church, Exeter, where lighted pink tapers in candelabra and white mums and gladioli formed the setting. Music was supplied by David Elston who accompanied the soloist, Wendy Elston, RR 1 Centralia. Given in marriage by her father, the bride chose chantilly lace over peach satin for her wedding gown which extended to a slight train. A peach satin bow fell from the empire waistline to the floor at back. A CLOSED MONDAY Open A// Day Wednesday OPEN FRIDAY NIGHTS IlL 9 shoulder-length veil was caught by a flower headpiece. She wore white wrist gloves and carried a white prayer book covered with pink roses, white streamers and pink rosebuds. Bridal attendants were Mrs. James Jones, sister of the bride, Exeter, and Miss Sheila. Willert, Exeter. They were gowned alike in deep pink peau de charme floor-length sleeveless gowns featuring pink chiffon bows to the floor at back. They wore long white gloves and carried bouquets of mums in two shades of pink. Murray Hodge, Crediton, was bestman. Ushers were James Jones, Exeter, and Robert McBride, Zurich. The reception was held at the Crediton Community Centre. The bride's mother wore an orchid and lavender ensemble, matching petal hat, bone accessories and a white orchid corsage. The mother of the groom chose a pale pink shantung suit with mink collar, pink hat, bone accessories and a white rose corsage. For travelling to Washington,. DC, the bride changed to a navy blue crepe dress with white collar and cuffs featuring a Mary Van Camp spent the weekend with her sister, Mr. & Mrs. Harold Yates and family, Lockwood Park, London. dropped waistline with. flared skirt. The young couple will make their home M.Crediton. Miss Mary Tapp celebrated her 96th birthday March 2 in the Exeter Nursing Home. She is a lifelong resident of Exeter. (photo by Doerr) MR. AND MRS. ROBERT LORNE HODGE were proud of /4 PHONE 235-1570 EXETER Priced at $1.29, $1.09 and 139A * * * * BRING US YOUR PRESCRIPTIONS * * * * * makes hair look YOUNGER. THICKER, LIVELIER Store OURS MONDAY OPEN CLOSED WEDNESDAY P.M. 0 a 0 • ur