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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-05-22, Page 9NOW IN STOCK '4" KORTRONS $8 98 Boyle' S LADIES' WEAR MAI N EXETER A-wAtailigaNgdelk4U,v. • 4itY....„ arcs Times-Advocate, May 2Z 190 Page 9 ACW answers roll eon by naming. Biblical. trees • With SHIRLEY J, KELLER There was proof last Tuesday morning of what can be done when mothers make up their minds to do something, I visited an Exeter home between the hours of ten and eleven last Tuesday where a nursery school of sorts was in operation. Two mothers, both of • them teachers, incidentally, had drawn the neighborhood children into a kitchen for an hour of playful learning. I wish everyone could have watched the enthusiasm mount among these youngsters. The program is kept quite • simple, and yet it seems challenging to the kids who attend. The first time the little "school" met there were about one dozen eager students. The day I attended, there were 16. Good news travels fast! The discussion that morning • centred around birds and eggs. There was a real live bird nest to touch and see, there were pictures brought in by the children, one of young birds in a nest, and there was a story all about a mother hen and her baby chicks. The book even showed what went on inside the egg until the day the baby chicks pecked their way into the world. But there was lots of time for play. Songs and games filled a large portion of the hour. The two mothers who operate this little 'school' don't • charge anything for the service. They started the project for the benefit of their own youngsters and they plan to continue it only until playground starts for . the summer. It does give some kind of an idea about what could be • accomplished if interested mothers got their heads together to formulate a plan. And by the way, it has been estimated that a nursery school could in all probability be in operation in Exeter by fall if someone took the bull by the horns right now. • I don't know whether or not we have many camping enthusiasts in the area, but I think it is about time we began to think about it for folks who do enjoy the sport. • The Kellers are campers, I suppose because it is about the only way we can have a vacation with the children. We had planned to go camping during this past weekend, but the weatherman didn't come up with anything to our liking. As campers, I guess you could • say we are fairly inexperienced. We have learned the primary rule of camping — keep it simple. Through bitter trial and error, we have learned that rubber boots and sweaters are an important part of camping gear • but leave dresses and half of the other clothes you have packed, at home. Food is a big concern. Here • again we have learned to keep it simple but just what are the • shortcuts when cooking on a f camp stove? A continual menu l', of hamburgs and hot dogs can get pretty tiresome after a few weekends. I would appreciate any suggestions you readers may have regarding preparation of camping meals. Won't you please write or telephone me soon at the Times-Advocate office with your ideas. * * * What better way to grace a festive or special occasion than with the glorious temptation of a delicious pie. This Deluxe Pecan Pie is sure to satisfy even the sweetest • • tooth. Its slightly crunchy texture and nutty corn syrup flavour make it a dessert well worth waiting for. But, why wait? This scrumptious pie and all its variations can be prepared in about 20 minutes, baked in 45 minutes. • , And it looks every bit as good as it tastes — yummy! Serve it to lend true elegance to your guest table. • The heady Coconut Oatmeal Pie variation is the answer to a man's desire for a sweet pie, but one with real substance. The Peach Pecan Pie is ideal for a bridge club snack or women's group luncheon dessert. Or, perhaps you're especially out to please the children. The Fudge-Nut Pie or Peanut Pie variations will disappear in minutes to the satisfied tune of smacking lips. However you serve them, these pies can't fail to please! DELUXE PECAN PIE 3 eggs, slightly beaten 1 cup corn syrup 1/8 teaspoon salt 1 teaspoon vanilla 1 cup sugar 1 tablespoon corn oil 1 cup pecans, halves or chopped 1 (9-inch) unbaked pie shell Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in a 400 degree oven 15 minutes; reduce heat to 350 degrees, and bake 30 to 35 minutes longer. Outer edges of filling should be set, centre slightly soft. COCONUT OATMEAL PIE: Substitute 1/2 cup chopped shredded coconut and 1/2 cup rolled oats for pecans. Reduce eggs to 2. FUDGE-NUT PIE: Melt 2 squares unsweetened chocolate with corn oil and add to corn syrup mixture. Reduce eggs to 2. PEANUT PIE: Substitute 1 cup shelled roasted peanuts for pecans. If peanuts are salted, omit salt in recipe. PEACH PECAN PIE 2 tablespoons melted butter 1 tablespoon flour 1 cup corn syrup 1/8 teaspoon salt 2 eggs, well beaten 1 teaspoon vanilla 1 (19 ounce) can peaches, well drained 1/1 cup chopped pecans 1 unbaked 9-inch pastry shell Mix flour, salt and melted butter in a bowl. Add syrup and blend well. Stir in beaten eggs and vanilla. Pour over peaches which have been arranged on bottom of pastry shell. Top with chopped pecans. Bake in a 400 degree oven 15 minutes; reduce heat to 350 degrees and continue baking 25 to 30 minutes. Cool before serving. The bride and groom who plan to be married this fall will soon want to start working on their list for wedding guests. That can be quite a job, particularly if both the bride and the groom come from large families. Usually all the bride's brothers and sisters and their husbands and wives or friends will be invited; ditto for the groom; aunts and uncles of both sides; and special friends. What to do when one side of the house far out-weighs the other side? That can be a tough decision but generally, the most acceptable solution is to invite all the family on both sides despite the imbalance. It creates less friction before and after the wedding. And after all, does it really matter so much if the bride has more uncles than the groom? As soon as your wedding list is compiled, it is wise to purchase the wedding invitations. Most brides prefer to buy the printed invitations but some like to send informal hand-written notes. Remember though, proper wedding etiquette calls for an engraved or printed invitation for a formal wedding; hand-written notes are acceptable only for very informal affairs. Wherever you order your wedding stationery you will be advised concerning proper wording of invitations. At the same time, you may want to arrange for serviettes, cake boxes, coasters, matches, thank-you notes, place cards or anything else you would like to have to make your wedding day memorable. When it comes time to send out your invitations (this is usually done about one month in advance of the wedding date) you will remember to write by hand the address on the outer envelope. Typewritten addresses are taboo, according to wedding etiquette. On the inner envelope, you will write "Mr. and Mrs. Smith" (without first names or addresses) and underneath the names of the children (if any) The inner envelope is not sealed; the outer envelope is sealed. According to the rules of etiquette, the wedding invitations should be mailed out about one week before the forthcoming wedding announcement is placed in the local newspaper. However, it is quite proper to place an engagement notice in the paper about three months prior to the ceremony, but the date, time and place of the wedding ceremony are not revealed at this time. An engagement notice would read: Mr. and Mrs. John Smith, Hometown, announce the engagement of their daughter, Mary, to George Doe, son of Mr. and Mrs. Sam Doe, Big City, the wedding to take place in October. A forthcoming wedding announcement is worded: Mr. and Mrs. John Smith, Hometown, announce the marriage of their daughter, Mary, to George Doe, son of Mr. and Mrs. Sam Doe, Big City, October 18 at 4 pm in Corner Church. * * * I believe that many homemakers find meat preparation the greatest worry. When meat prices are as high as they are these days, you want to be absolutely certain that you get the most out of every piece of meat you cook. I've gleaned the following hints concerning beef from my files here at the office, and I will pass them along to you. In the following weeks I will try to find some tips on pork preparation as well. Get your money's worth from the beef you buy. For best results in roasting standing or rolled beef ribs or beef rump, follow these steps: 1. Season with salt and pepper if desired. 2. Place meat' fat side up on rack in open roasting pan. 3. Insert meat thermometer. 4. Do not add water. Do not cover. Do not baste. 5. Roast in slow over — 300 degrees to 350 degrees F. 6. Roast only to the desired degree of doneness. Beef pot roast, arm, blade, round and flank steaks, short ribs, plate and brisket are delicious when braised in the following way: 1. Brown meat on all sides in fat in a heavy utensil. 2. Season with salt and pepper. 3. Add a small amount of liquid if necessary. 4. Cover tightly. 5. Cook at low temperature until tender. . FOIL-WRAPPED STEAK DINNER 11/2 pounds steak, round or flank 1 envelope onion soup mix Place the meat on foil and sprinkle it with the onion soup mix. Put in quartered carrots and potatoes cut in sticks. Dot the vegetables with butter and sprinkle with salt and pepper. Fold the foil over and bake at 325 degrees F for 11/2 hours or until the meat is tender. * * * Leftover roast beef to use up? Try Sloppy Joes (chopped leftover roast beef in a seasoned tomato sauce served on a bun) if you have hungry teenagers. Or grind the meat and serve it with gravy as hash. Use ground meat — pork as well as beef — in croquettes. A thick white sauce forms the basis of this main course. BEEF CROQUETTES 4 tablespoons fat 4 tablespoons flour 1 cup milk 11/2 cups ground beef 1A cup minced onion salt, pepper sprinkling of basil Melt fat, add flour and blend, slowly stir in the milk. Cook, stirring constantly until thick. Add remaining ingredients, then chill. Form into cylinders or patties, as desired, dip each one in crumbs, in beaten egg, then in crumbs again. Allow to stand one hour before frying. Fry at a temperature of 390 degrees F only until the croquettes are golden brown. Another meat and vegetable combination which can be used in this way is chopped cooked chicken, poultry seasoning, mashed hot potatoes and chopped celery, plus 2 egg yolks and 1 cup grated Cheddar cheese. Having problems in that mathematical maze known as the local supermarket? Take heart, the Canada Department of Agriculture's Food Advisory Services has an answer to your woes. It's a consumer's cost calculator for comparison food PEACH PECAN PIE IS IDEAL FOR A BRIDGE CLUB SNACK OR WOMEN'S GROUP LUNCHEON DESSERT. • TEA TIME FOR MOTHERS—The lovely tea table was the centre of attention at the Beta Sigma Phi Sorority tea to honor mothers last Wednesday. Here Mrs. Robert Dinney (left) the Sorority's director and Mrs. Earl Russell, sponsor, pour tea for the members and their guests. Ladies of James St. Church catered to the event which was held in the church rooms. (T-A photo) shopping. Easy to operate, it will make you a whiz at price comparisons. You line up the quantity, inner circle, with the price, outer circle, and an arrow points to the cost per unit. You can't beat that for simple mathematics. The two circles that make up the calculator operate on a principle somewhat like that of a slide rule. The base circle, which remains stationary, shows prices ranging from 1 cent to $5. The smaller movable top circle shows units ranging from 1 to 200. These can represent ounces, pounds, cans, packages, servings or anything else you may encounter during your grocery shopping tour. This efficient little gadget — it's so handy you can pop it into your purse or coat pocket — can be purchased from Queen's Printer Bookstores in Ottawa, Vancouver, Winnipeg, Toronto, Montreal and Halifax or by mail from the Queen's Printer, Ottawa. Cost is 50 cents. Primitive man began to adapt the wild hog to fit his needs some 5000 years ago, thus making it our oldest domestic animal. Mr. & Mrs. Robert Ross, Mr. & Mrs. Clayton Hanna of London visited Monday with Mr. & Mrs. William Thomson of Andrew St. Mr. & Mrs. Allan Parker and family of Grand Bend spent Monday evening with Mr. & Mrs. Milton Sleamon. Mrs. Lorne Johnston was the winner of $10 on Act Fast Sunday night over CFPL-TV London. Friday evening guests of Mrs. Charlotte Kleinfeldt were Mrs. Susan E. Link, Mrs. Ethel Bruce and Mr. & Mrs. Kenneth Kleinfeldt, the occasion being Mrs. Link's birthday, Mr. & Mrs. Fred Wilson and Mr. & Mrs. Chas. Fearman of Caledonia, visited Friday with their aunt, Mrs. Myrtle Brown, William Street. Mr. & Mrs. Jack Dickins were entertained Sunday at the home of Mr. & Mrs. Glenn Koehler, Hensall. The occasion was the 25th wedding anniversary of Mr. & Mrs. Clare McBride, Zurich. Mr. & Mrs. Hilton Ford, Mrs. John Brintnell, Jarvis, Ontario, and Mrs. Almira Ford, Exeter, visited with Mr. & Mrs. Don Freuchtel of Virginia for the past week. The ACW of Trivia met in the home of Mrs. Charles Smith, Pryde Blvd., with 20 members answering the roll call with different varieties of trees mentioned in the Bible. Three visitors were also welcomed by Mrs. Andrew Carter who presided for the devotional and business parts of the meeting. WI dist. annual at Elimville "The Challenge of Change, How Are We Meeting It?" will be the topic at the District Annual of the South Huron District Women's Institute in Elimville United Church today (Thursday). Sessions begin at 9:30 a.m. and continue until afternoon. A craft from each branch will be on display during the day. A Ham and Strawberry Supper was arranged for Thursday, June 19. Mrs. George Anderson gave a message on the constitution and the motto of the ACW stressing regular church attendance of first importance in Christian service, . . In An Array of Delightful Colors $9.95 and $10.95 Mrs. Les. Gibson presided for a social hour when mod flowers were displayed by Mrs. Homer Russell and an organ recital was given by Mrs. Frank Wildfong. A dainty lunch was served by Miss Marion Bissett, Mrs, Flosste Dickens, Mrs, Murray Greene and the hostess, Mrs. C. Smith, Clockwise from top left: GTO Hardtop Coupe, Firebird Hardtop Coupe, Strato-Chief Sport Coupe. 2 -1 2 Sport Coupe, Grand Prix Hardtop Coupe, You just won't find cars that'll give you more sheer, ego-pampering luxury—car for car, dollar for dollar—than The Challengers! The Wide :Trackers from Pontiac Try to match Pontiac's standard luxuries like full-glass side windows and Upper- level ventilation, Do something for your ego — get a full measure of luxury. And a very challenging break away deal, And give those humdrums the old heave-ho, E very Pontlat has tr, rri,ke it t eforo we di irk it 1;{,1H41 f Main St., See your local authorized Pontiac dealer HURON MOTOR PRODUCTS, !rich, Ont. P-17690