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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-07-03, Page 8MR. AND MRS. BRADLEY PAGE (Truax photo) 11111111110111111M011011•111111111111111,- •1 4.7460. )441445K, BLUE GRASS Summer Festival ,400.070111,01.001.01001. A happy thought for every hour of every day is the lilting bouquet of Blue Grass—yours to enjoy in ever-so-many ways] Blue Grass Flower Mist-4 oz., 3.50 with GIFT of atomizer Blue Grass Flower Mist —4 oz., 3,50 with GIFT of Perfume Vial Blue Grass Dusting Powder— 4V2 oz., 3.50 with GIFT of Moisture Bath Blue Grass Flower Mist — 6 oz.,5.50 with GIFT of Puff-Puff V TIL E DRUG STORE 4 7 EXETER 1 D 4 Telephone Cat feeio Jon. 23540 t0 0 WggMMMO'CZWMax7wiy;yw... ....... Fancy 48 oz. 3/1.00 Nabob 1 lb. bag Coffee 6gq Margarine 1th prints 184 Liquid 32 oz. bottle Joy 59 GOOD LUCK Mar aria Hot Dog or Hamburg z YOU'LL SAVE 'N SAVE 'N SAVE Aylmer or Libbys Tomato Juice Buns Pkg. of 8 2 /4 9t Jello Jelly Powders 6/59 Alcan Foil Wrap 25 ft. roll 2/694' Maple Leaf Sockeye Salmon 7% oz. tin 590 Alphabits large 15 oz. Pkg. 390 Heinz Tomato Ketchup 15 oz. bottles 2/69 Stokelys Kidney .Regular or New Orleans Style Beans 14 oz. 2/3 94 Franco American Spaghetti 14 oz. tins 2/450 Libby's 28 oz. tins Fruit Cocktail 534 FFIUITS & VEGETABLES Local Cabbage Cello Pack To Pkg. 254 Jumbo Each Cantaloupe 29 Phone 235-0212 FREE belivery fROZEN Cudney large 12 oz. tins McCain Fancy Lemonade makes 44 07, 2/44A Peas 2 tbs 494 Soft % lb. Tubs Introductory offer Pay for 2 - Get 1 free Maple Leaf Sweet Pickled Cottage Rolls Schneider's Minced Ham Kitchener Packers Wieners Pure Pork Homemade Sausage Flash Frozen Grade 'A' Turkeys 69C lb 6U $1.09 lb 5 4n ,b39 2 lb. Vac Pack our own Limited Quantity LOOK COOL and FEEL COOL Pa9-94011e4 Shirley Grenier, daughter of Mr. and Mrs, Roland Grenier, Grand send, exchanged vows with Bradley Page, son of Mr. and Mrs. Russell Page, RR 2 Grand Bend in a pretty ceremony in Immaculate Heart of Mary Church, June 7 before Father Graham. Mums and daisies formed the background as the bride entered the church on the arm of her father. She wore a bridal gown of terylene crepe featuring a coat front collar. The sleeves and full train were accented with guipure lace banding. The collar and sleeves were trimmed with seed pearls and rice pearls. Her French pure silk illusion fingertip veil was caught up by a headdress of Swiss guipure lace petals and tiny pearls. She carried 18 red roses and white daisies. Maid of honor was Joanne Dalton, Grand Bend. Bridesmaids were Dianne Breen, Centralia, and Theresa Grenier, stirring constantly until thickened and clear (about 3 minutes). Cool, add lemon juice and tint with food coloring. Arrange remaining strawberries on cooled base and coat with glaze. Chill. Cut in squares and top with sweetened whipped cream. 6 to 8 servings. GLAZED STRAWBERRY TARTS Make glaze as above. Fill baked tart shells with strawberries and cover with glaze. Serve plain or with sweetened, whipped cream. Makes 12 large tarts (4-inch diameter). STRAWBERRY SURPRISE CAKE 2 cups hulled strawberries (1 pint box) 3 tablespoons sugar 1 angel food cake (8-inch diatheter) 1/2 pint whipped cream, whipped Few drops red food coloring (optional) Set aside a few strawberries for garnish. Slice remainder and sprinkle with sugar. Cut a 1/2-inch slice off top of cake and set aside.' Using a sharp pointed knife, remove center part of cake to leave a "shell" 3/4 inch thick. Break removed part of cake into small pieces. Fold cake pieces and sweetened strawberries into 3/4 cup of the whipped cream; fill cake "shell" with this mixture and replace top slice. Tint remaining whipped cream a delicate pink, if desired, and spread over cake. Garnish with whole strawberries and chill. 6 servings. STRAWBERRY CREAM CHEESE PIE 8 ounces cream cheese 3 tablespoons sugar 1/4 cup light cream 1 teaspoon grated lemon rind 2 teaspoons lemon juice 1 baked pie shell (9-inch) 4 cups hulled strawberries (1 quart box) 4 teaspoons cornstarch 1/2 cup sugar Few grains salt 'A cup water 2 teaspoons lemon juice Soften cream cheese at room temperature. Gradually beat in the 3 tablespoons sugar, then the cream, lemon rind and 2 teaspoons juice. Spread mixture in baked pie shell and chill. Crush one cup of the berries in a saucepan bring to boil and then puree' through a fine sieve. Combine cornstarch, remaining sugar, salt and water and add to sieved juice. Reheat, stirring constantly until glaze thickens and becomes clear. Cool slightly before stirring in lemon juice. Arrange remaining strawberries in chilled pie arid coat with glaze. Chill. STRAWBERRY JEWEL CAKE 4 cups hulled strawberries (1 quart box) 2 tablespoons sugar 1 package strawberry-flavored gelatin 11/2 cups boiling water 2 sponge or layer cakes (9-inch) 1/2 pint whipping cream, whipped Set aside a few strawberries for garnish. Cut remainder hi halves, add sugar to 1 cup of these and chill. Dissolve gelatin in the water and chill until slightly thickened. Fold in unsweetened berries, turn into 9-inch cake pan and chill until firm (about 3 hours). Fold the 1 cup sweetened berries into part et the whipped cream and spread between cake layers. Urimold gelatin layer on top of cake, frost sides with remaining whipped cream and garnish with whole berries. 8 to 10 servings. STRAWBERRY PARFAIT 2 cups hulled strawberries (1 pint box) 2/3 cup sugar '/2 cup water 2 egg whites 1/8 teaspoon salt 1/2 pint whipping cream, whipped Crush, and press strawberries through a sieve. "Combine sugar and Water and boil to the thread — Please turn to Page 0 sister of the bride, Grand Bend. They were dressed alike in floor-length eapri blue gowns featuring ehiffon sleeves and, ruffles at the necklines. They wore matching headdresses and carried bouquets of daisies and mums. Allan Page, Grand Bend, was best man. Ushers were Jerry Relouw, RR 2 Grand Bend, and Peter Grenier, Grand Bend. The bride's mother received her guests at Ye 91e Theatre hall in Grand Bend. She wore a beaded shirtmaker dress of daffodil yellow polyester chiffon styled with bishop sleeves and a midriff band set to the natural waistline. Her accessories were white and yellow. For a honeymoon trip, the bride changed to a two-piece suit of navy, They will reside in Grand Bend. .5e/a 7,617a406:40 White lighted tapers in candelabras, baskets of white gladioli and peach tinted mums graced the chancel of the Church of God, Grand Bend, for the wedding Saturday of Valerie Christene Desjardine and Robert Arthur Syer. Rev. T. Wattam conducted the wedding ceremony for the daughter of Mr. and Mrs. Arnold Desjardine, RR 1 Grand Bend, and the son of Mr. and Mrs. Arthur Syer, Sarnia. The bride was given in marriage by her father. She chose a charming gown of crystal peau with deep maderia cutwork lace insertion outlining the empire look and trimming the below-elbow sleeves, also used in applique affect on the hem of the slim A-line skirt and edging the full detachable train that swept from her shoulders. A pearled lace cluster with crystal peau petals held a four-tier French illusion veil in lace. She carried an arm bouquet of white gladioli, 18 peach rose buds and Boston fern tied with white velvet floor-length streamers. Maid of honour was Iris Becker, Toronto. Bridesmaids were Mrs. Marion Desjardine, RR 4 Parkhill, Miss Marlene MacGregor, RR 8 Parkhill, Miss Nancy Syer, Ottawa, and Miss Marian Gill, London. Flowergirl was Cathy Park, RR 2 Petrolia. The senior attendants were dressed alike in simple A-line floor-length dresses of melon shaded lagoda. Scalloped edges complimented the dresses with the main attraction being detachable trains held by bows at the necklines and accented by eleven covered buttons down the middle and matching guipure lace inserts at the bottom. A five-petaled headpiece held by a covered button in the centre was worn by each attendant. Each carried an arm bouquet of white gladioli, white baby mums tinted in the melon shade, green fern and tied with olive green floor-length streamers. The winsome little flowergirl looked charming in her melon floor-length gown styled the same as the senior attendants. Best man was Dave Syer, brother of the groom, Wyoming. Ushers were Ross and Ray Desjardine, brothers of the bride, RR 4 Parkhill and Grand Bend respectively, Doug Hedley, Lansin Michigan and Gord Park, Petrolia. Ringbearer was Daryl Gill, cousin of the bride, Grand Bend. Organist was Ivine Syer, RR Petrolia. Soloist Miss Linda Miller, RR 1 Dashwood, sang the Wedding Prayer, Wedding Hymn and This Is Our Day. For the wedding reception at the Parkhill Community Centre, the bride's mother and the Hear speaker at Hurondaie Mrs. Mac Hodgert, convener of the Citizenship and Education committee had charge of program with Mrs. Mervyn Dunn in chair. Roll Call was "A unique privilege I enjoy as a Canadian citizen." The motto, "Stick your neck out Canada and brag a little" was given by Mrs. Alvin Moir, A demonstration of setting tables with pretty paper table cloths, plates and decorations as well as uses of paper towels was enjoyed. Mrs. Gerald McFalls assisted Mrs: Hodgert in the demonstration. Mrs. Charles Kernick and Mrs. Wm Dougall modelled paper dresses. A sing song was conducted by Mrs. Wm Dougall accompanied by Mrs. Ray Cann. Mrs. Harry Dougall introduced the speaker of the evening, Mrs. Donald Hendrick of Grand Bend Institute. She demonstrated the use of glass marbles in "marble magic." Mrs. Mac Hodgert thanked Mrs. Hendrick. The president, Mrs. Harold Patterson took charge for the business. Mrs. Lena Kirkland gave a report of the bus trip the ladies took to Adelaide Iloodless home, Dundas and Hamilton. Mrs. Garnet Hicks gave a report of the Auxiliary meeting held at Huronview Home. Mrs Harold Patterson was to the convention in Guelph and she gave her report. Lunch was served by committee in charge, groom's mother received guests in dresses of the same shade and material as the attendants. The bride's mother chose an A-line styled dress with a flowing back panel with matching guipure lace trimming and elbow-length sleeves and back panel, matching hat and shoes and a cluster of peach colored roses and white feathered carnations tied with a silver bow. The mother of the groom chose an A-line styled dress accented by a roll collar which fell into a back panel, a hat of peach tulle, white shoes and a cluster of peach colored roses and white feathered carnations tied with a silver bow. For travelling to Calgary, Banff and California, the bride waved goodbye in a yellow dress and cape ensemble,. matching hat, gray accessories and an avocado green orchid corsage. On their return they will live at 539 Princess Street, Petrolia, where both.are teach* with the Lambton Board of Education, the groom on the staff of L nib t on Collegiate and Vocational Institute, Petrolia, and the bride in a kindergarten classroom. Prior to her wedding the bride was entertained at several showers. A kitchen shower was held at the home of Mrs. Faye Beldom, Petrolia, an aunt of the groom; a shower was given by the lady staff members of Woodland Heights Public School, London, at the home of Mrs. Louise Howlett; another shower was at the home of Mrs. Marg. Turnbull, Grand Bend; and the bride's aunt, Mrs, 011ie Miller, RR I. Dashwood, was hostess at a shower for her niece. June 21 the bride's mother assisted by the groom's mother received guests at the Desjardine home where there was a trousseau tea in honour of the bride. Just Arrived New Shipment of Attractive Summer Dresses on those hot, summer days and nights Boyle's LADIES' WEAR MAIN ST. EXETER Discount Specials! • Summer Lotions! NOXZEMA GUARD $1.99 for $1.79 REXALL INSECT REPELLENT .79c for .69c SOLACAINE LOTION $1.29 for $1.19 TARGET INSECT (for Ear Wigs) $2.59 for $1,59 RIGHT GUARD $1.39 for .98c SUPER DRI-ANTI PERSP1RANT .99c BAN ROLL ON Reg. $1.05 for .69c FLUORIDE TOOTH PASTE 3 large tubes $1.39 Two couples exchon in Grand Bend -churc e wedding vows ceremonies With Shirley J. Keller It is strawberry time again and for some reason or other, there doesn't seem to be too many of the sweet red berries around this part of the country. Certainly the commercial growers are producing a crop as good as ever but the berry patch in the garden hasn't really produced too well this year. One housewife told me she had one really nice picking of berries and suddenly there were no more berries of any account on the vines. Anyway, I have a few recipes this week for using strawberries, either fresh or frozen, I hope you try at least one of them. STRAWBERRY SOUFFLE 2 cups strawberries (1 pint box) 1 tablespoon gelatin 'A cup cold water 4 egg yolks 1/2 cup sugar 1 tablespoon lemon juice Few drops red food coloring 4 egg whites Dash salt 'A cup sugar 1 cup whipping cream, whipped 'A cup chopped toasted almonds Set aside a few strawberries for garnish. Blend remainder in electric blender at high speed for about 30 seconds; or crush and press through a sieve. Soak gelatin in cold water for 5 minutes, then melt over hot water. Beat egg yolks and sugar until lemon-colored; add lemon juice and cook over simmering water, stirring constantly, until thickened (about 5 minutes). Add gelatin and stir until dissolved. Cool and, when cold, stir in strawberry purge. Tint mixture pink with food coloring. Beat egg whites and salt until stiff but not dry. Gradually beat in remaining sugar until stiff peaks form. Fold meringue and whipped cream into strawberry mixture. Pour into a 6-cup souffle dish (see note below) and chill until firm (about 3 hours). Decorate with whole strawberries, chopped nuts and additional whipped cream before servings. 6 servings. NOTE: Use a straight-sided souffle dish. Cut a strip of aluminum foil long enough to wrap around the outside of dish and wide enough to extend about 2 inches above top of dish. Fasten securely with adhesive tape. Souffle mixture should extend above top of dish. When set, carefully remove foil and decorate the sides of the extended portion of soufflewith chopped nuts. GLAZED STRAWBERRY SQUARES Butterscotch Base 1/2 cup butter 1/3 cup firmly packed brown sugar 1 cup sifted all-purpose flour Filling and Glaze 4 cups hulled strawberries (1 quart box) 4 teaspoons cornstarch 1/2 cup sugar Dash salt 1/4 cup water 2 teaspoons lemon juice 1 or 2 drops red food coloring 1/2 pint sweetened,whipped cream Cream butter and sugar. Stir in flour. Pat mixture into bottom of 8-inch square pan. Bake at 350 degrees until lightly browned (about 15 minutes). Crush 1 cup of the berries, bring to a boil and press through sieve. Mix cornstarch, sugar and salt. Gradually add water and sieved juice. Bring to boil and cook, (photo by Doerr) MR. AND MRS. ROBERT ARTHUR SYER PHONE 235-1570 EXETER •