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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