HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-07-24, Page 24Page 8
Times-Advocate, July 3L 1969
Have Your Prescriptions
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PHONE 235-1570 EXETER
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Beautifully designed foundations by Spencer area joy to wear
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For an appointment call 235.1920
MRS. V. ARMSTRONG
• 89 ANNE W. EXETER, ONT.
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HEARING TESTS
No Obligation
MIDDLETON'S DRUGS, EXETER
Thursday, August 7 ---1 to 3 p.m.
Batteries, accessories, repairs to most makes
WelioNe•
HEARING AIDS
E. R. THEDE
Hearing Aid Service Ltd.
88 Queen St., S. Kitchener
41n 111MMIIIM
SOMETHING SPECIAL FOR DINNER — Peaches are just beginning to make their appearance in the
local supermarkets. They are still rather expensive but for a special treat this weekend, mother may not
mind a little extra .expense. This week's Tea 'n Topics column contains the recipe for Sun Blushed Peach
Pie. It sounds delicious — just the kind of cool refreshing dessert you like to serve on a hot summer day.
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to cover them and cook without
a lid.
Cook canned and frozen
vegetables as you do fresh ones.
keeping in mind that these will
need less cooking. Canned
vegetables should be heated
quickly; frozen vegetables
should be cooked unthawed in a
small quantity of water. Break
up the unthawed mass for more
even cooking.
To serve, dress vegetables up
with herbs, spices, lemon, butter
or onion. * * *
Are you weight-watching?
Something nutritious yet low
in calories can help lose those
extra pounds. Try cottage
cheese. Rich in protein, calcium
and B vitamins, one-quarter cup
dry cottage cheese has only 43
calories.
This cottage cheese cake
makes a tasty addition at any
meal.
COTTAGE CHEESE CAKE
1/2 cup butter
11/2 cups brown sugar
1 tbsp lemon juice
1 e
1 tsp. vanilla
2 cups cottage cheese
13A cups all purpose flour
1/2 tsp. salt
21/2 tsp baking powder
1 cup seedless raisins
Cream butter and 3/1 cup
brown sugar. Beat in egg, vanilla
and lemon juice. Blend cottage
cheese with remaining brown
sugar, add to creamed mixture.
Beat thoroughly. Sift dry
ingredients and fold into
creamed mixture, Stir in raisins.
Bake in two 8-inch square pans
in a 350 degree oven for 30 to
35 minutes.
* * *
SUN BLUSHED PEACH PIE
1 pkg. (31/4 oz) vanilla pudding mix
1 cup light cream
1/2 cup milk
1/4 tsp. almond extract
9-inch baked pastry shell
2 cups sliced, peeled fresh
peaches
2 tbsp. fresh lemon juice
1 tsp. sugar
Prepare pudding mix using
cream and milk according tc
directions on package. Remov
from heat. Stir in almon.
extract; let stand 10 minutes.
Pour into pastry shell. Chill at
least 3 hours. Before serving,
arrange peaches over filling.
Combine fresh lemon juice and
sugar. Brush evenly over
peaches. Makes one 9.inch pie.
Exeter
Times-Advocate takes
great pleasure in extending
happy birthday greetings
to the following new
members of the Over 80
Club:
Mrs. Agnes Drummond,
Elliot Apartments,
Exeter, who will be 84
years young August 4;
B.M. Francis, John St.,
Exeter, who will celebrate
his 83rd birthday July 29;
Cecil Camm, Simcoe
St., Exeter, who will mark
his 80th birthday August
1.
If you know of
someone who will be 80
years old or older in the
near future, just write or
telephone the 1-A office
with the name, address,
age and birthdate of the
celebrant. We will include
the name of your relative
or friend in the Over 80
Club column during the
week previous to his or her
birthday whenever
possible,
There is no charge for
this service and we are
pleased to hear from you,
6„. 80 ee
T h
OUR SUMMER
Clearance
Sale
Continues
o Summer Jeans
o Koratron SlimS
o Summer Dresses
1/2 PRICE gcgsatdL
E NDS
This Is 411 New Merchandise
Boyles LADIES WEAR
MAIN ST. EXETER
Charcoal or
Briquets
5-lb. Bag
49C
Holiday
Sale-A-Bration
alk Bonus Whole
Canned
Chicken4',b $1.29
Coloured
Kleenex
200's
5/79t
Esso
Lighter
39't Ater- Pies
Fluid
32-oz.
irrws Banana,Coconut, Chocolate
7,741
Et Cream Pies
tifiniti Royal Crown Diet or Regular Cate of 24
71.14 Canned Pop 6 /5 9tor $2.19
,iner
Afir- Buns Isigt Lutell:::—Hrot Dog or- Arar
Robinhood No Bake Cream Pies
...1
H—amAbPuPrIge or Ra isin
egiviseasseft• ii
Pkg. of 8
39C8'11,111;‘,
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Each 49t
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Sorel
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Ontario
C elery Stalks EAU
4/29t,
2/2U
Turkeys 6-9-1b. lb. 45C
Coleman's
Smoked Picnics ib.59
Coleman's Cryvac lh's Sweet Pickled
Cottage Rolls th.69C
Fresh Ground All Lean Beef
Hamburg lb, 59C
Schneider's 1-1b. Vac Pack or. Bulk
Wieners 113.59C
••
Delmonte
Sliced, Crushed or Tidbits
..4711P
U.S. Bartlett
Pears
Ontario
Cukes
Slicing
Spray Starch 10c Off 15-oz, Bomb
Niagara Instant
Pi neapple 19-oz. Tin
Omo Giant
Detergent 25c Off
39'
49t
88C
Fresh Grade 'A' Oven Ready
Maple Leaf Canned
Hams 11/2-1b. Tin $1.59
Salado Prior Park
Tea Bags 100's 594
Aylmer Boston Brown
Beans 14-oz. Ting 2/354
Kelloggs Variety Pak
Cereal Pkg of 10 474
Freshie Assorted
Drink Mixes 10/454
Heinz
Ketchup 15-02. Bottle 354
Kraft Hickory Smoked or Regular 4c Off
Barbecue Sauce 394
New From Peak Frean
B utter Tarts Homemade Pkg. of 12 79t
Pi e Fill E.D. Smiths Cherry or Blueberry 19-oz. Tin 59C
Pickles
Swan for Dzte...11:4:17IFTOr..11#.,41.1 .SPPriecs:eidal 49
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Rose Sweet Mixed 15-Oz
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Beans with Pork
81 Brown Sugar
19-oz, Tins
2 /494
Phone 235-1640 Main St. Exeter
:Mk Cudney Frozen 2-oz. Tin
m onade 2 9
Neigilipielelei gm* tereini sings i 01110m. iiiii
Makes 64-oz.
With SHIRLEY J. KELLER
The topic of the day has been
the flooding in the southern
portions of Exeter, particularly
the Anne Street and Huron
Street district.
I wasn't in town for the flood
and I wasn't sorry either when I
saw pictures in the T-A
darkroom of the flooding,
What I did witness was the
beginning of a massive clean-up
operation at South Huron
Hospital .. . and I was convinced
that the real story was not the
flooding but the gigantic mop-up
job.
Monday I walked through the
the basement corridors of the
hospital and smelled the stench
of furniture and cloth and paper
and walls and cupboards that
had been soaked in muddy water
from the streets.
I saw piles and piles of
valuable records — years of vital
information — being hauled
from their muddy bins and
boxes and in some cases,
painstakingly patted and dried
page by page before being piled
loosely in fresh containers to be
dried in the fresh air.
I heard the swish of mops and
brooms manned by dozens of
volunteer helpers as they pushed
out the sludge which had been
left by the water; the invitation
by grateful hospital staff to
"stay with us for dinner"; the
tale of the white coats in the
health unit office which by
Saturday had been crawling with
long, thin brown bugs that thrive
in water.
I touched the musty soggy
remains of a piano which had
been part of the Auxiliary Room
furnishings; I felt the dampness
which will linger long after the
clean-up has been officially
completed.
There are so many sidelights
to the story it is impossible to
catch them all the first time
round.
In a brief chat with Jim
Pinder, sanitation inspector, I
learned that homeowners who
have been besieged by flood
water should scrub the walls,
floors, furnishings etc. with
some kind of germicidal as a
precaution against infection.
Housewives are well advised
to be extremely careful about
using food — for instance,
canned goods — which has been
sitting in the flood water.
`41••••••••mminm
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This Weekend ...
DINE WELL
at
The Little Inn
BAYFIELD
For Reservations 565-2611
Receptions - Banquets - Catering
Vwtee,qt 114.2r
Soeez
CREDITON
WILL BE
CLOSED
For Vacation
From Aug. 4 to 12
At the hospital, all canned'
good was being hosed down and
washed thoroughly before being
returned to storage! * * *
To add a touch of irony to
the flood story at South Huron
Hospital, I discovered Monday
that a new fire alarm system was
being installed at the hospital in
case of a disaster of that sort.
And oddly enough there was
a fire at the hospital in
connection with the flood. When
the propane pipes to the dryers
burst the basement ceiling
caught fire , . but the flood
waters soon extinguished them.
Hospital administrator Miss
Alice Claypole smiled faintly as
she told me about some mail she
received Friday. Concerning
disaster planning, it was a
questionnaire asking when the
hospital had experienced its
latest 'minor' disaster.
All this talk about hospitals
reminds me of a recent release
from Women's Medical News
Service concerning pregnancy in
women who are over 40 years of
age.
Dr. Stuart Oster, director of
the Family Planning Clinic at St.
Luke's Hospital Centre calls
these unplanned pregnancies
"second only to the tragic
unwanted pregnancies of single
girls".
He says they are deeply
disturbing psychologically,
medically, socially and
econimically, Pregnancy which
comes when a women's children
are grown up means complete
disruption of her life — and of
her husband's life too.
Physically, it may be
dangerous. Dr. Oster points out
that pregnancies at this age are
more likely to develop
complications and that
mongoloid children are more
frequently born to older women
than to younger women.
Moreover, pregnancy places a
grievous strain on women who
may have recently begun to
suffer from diabetes, high blood
pressure, arthritis and other
diseases common to middle age.
"I'm not against an older
women getting pregnant if she
has a good and compelling
reason for wanting a child," Dr.
Oster says. "But at that age she
should certainly have a complete
physical examination before
starting a pregnancy."
Speaking about middle-aged
women as we were, did you ever
wonder why middle-aged men
develop potbellies?
Dr. George Cahill Jr. of
Harvard Medical School says it's
because of the peculiar nature of
a man's abdominal fat cells
which react more the hormone,
insulin, than ordinary fat cells.
When full-thickness skin
grafts have been made from a
young man's abdomen to his
arm, Dr. Cahill points out, a
"marked protuberance" will
develop years later on the arm as
well as at the waist.
However, since
muscle-stretching and overweight
are the other vital ingredients for
a potbelly, loss of a trim waist
is by no means inevitable, Dr.
Cahill notes.
Next week I will be on
holidays with all the rest of the
T-A crew. If all goes well we
should be visiting the eastern
parts of Ontario, hopefully the
Ottawa area.
We're campers as you
probably know by this time so
we are requesting fair weather
for the trip. Nothing —
absolutely nothing — takes the
edge off my camping enthusiasm
like a steady downpour.
As a special treat for mother,
we are leaving the youngest
member of the family at home
in the care of a favorite nanny.
While I have found that little
people enjoy camping — that is,
the sitting, swimming, playing,
cook-out type of camping —
they make poor travellers. They
don't have much interest in
sightseeing at the age of three
years.
That's the trouble with
having a family as spread out as
ours is. When the older children
are ready to get some enjoyment
from adult-like pleasures, the
younger ones are still too little.
And by the time the younger
children are grown up enough to
participate in a holiday outing,
the eldest kids are too old to
appreciate a family trip. You
just can't win. * * *
Where did shish kebab
originate?
We're told that a long time
ago Turkish soldiers speared
pieces of mutton on swords and
roasted the meat over the flames
of a roaring campfire. Today, a
metal skewer replaces the sword,
the barbecue the open campfire,
and the shish kebab consists of
many different combinations of
meat, fruit and vegetables.
For simple entertaining, you
will need large skewers especially
designed for this type of
barbecuing. They are available at
hardware and patio shops and
they are relatively inexpensive.
Then simply set out dishes of
small food pieces and let
everyone spear his own
specialty.
Use beef, lamb or ham cubes,
tomatoes, green pepper,
mushrooms or parboiled corn,
potatoes, onions or carrots.
When using raw and partially
cooked food, start the raw
chunks first and then add the
cooked pieces. Avoid crowding.
Broil over hot coals and brush
with butter or a barbecue sauce.
Allow 10 to 16 minutes,
depending on how well done
you like the meat.
To heighten flavor and to
tenderize, marinate the meat
beforehand. Soak the cubed
meat overnight in this tangy
recipe.
MARINADE
Combine 1 cup salad oil, 1/2
cup lemon juice, 3A cup soya
sauce, 1/4 cup each of
Worcestershire sauce and
prepared mustard, 2 tablespoons
salt, 2 garlic cloves minced. Mix
well.
* * *
MENU OF THE WEEK
Tuna-Macaroni Salad
Crusty Rolls
Tossed Ontario Greens
Cherry-Iced Angel Cake
A main course salad including
leftover meat, fish or cheese
makes a satisfying summer dish
that is both easy and
economical. On a hot day, it also
means a cool kitchen.
For a special dessert, sweet
cherry pieces folded into
sweetened whipped cream (1
cup cherry pieces per cup
whipped cream) makes a
scrumptious filling and topping
for an angel cake (bought or
your own.)
TUNA-MACARONI SALAD
2 cups cooked macaroni
.1/2 cup Cheddar cheese, shredded
1/4 cup chopped sweet pickle
1/2 cup diced celery
2 tbsp. chopped green onion
2 7-oz. cans tuna, flaked
11/2 tsp. lemon juice
salt, pepper
mayonnaise or salad dressing
Combine macaroni, cheese,
pickles, onion, celery, tuna,
lemon juice, and mayonnaise.
Toss until well blended. Season
to taste.
Serve on a bed of lettuce
garnished with tomato quarters.
* *
Here is a bouquet of ideas for
your radish flower garden. Home
economists at Macdonald
Institute, University of Guelph,
suggest these for a tangy and
colorful garnish:
ROSES: Remove root ends.
Cut thin strips of peel from the
top down, almost through the
stem. Two rows may be cut —
one from the middle down, the
other from the top to the
middle.
ACCORDIONS: Cut long,
thin radishes crosswise in
paper-thin slices three-quarters
through radishes.
TLLIPS: Slice off root end of
ball-shaped radish. Make deep
`V' notches around the cut edge.
DAISY: Cut off one-quarter
of radish at root end. Make 5 to
8 deep, parallel slices one way;
then repeat, cutting across.
DOMINO: Cut deep 'X' at
root end; cut thin center of peel
off each quarter.
Chill in ice water after
cutting.
**
Food specialists at Macdonald
Institute, University of Guelph,
say .that vegetables will look
brighter, taste better and retain
more of their nutrients if they
are slightly undercooked. They
key is to use a minimum of
water and to cook only until
tender-crisp,
For cooking Mild-flavored
vegetables like green beans,
carrots or peas use one-quarter
inch boiling water in a heavy pan
or one-half inch in a thin
saucepan. Add vegetables to the
boiling water and keep the lid
on. For green vegetables, leave
uncovered for the first few
minutes, You must watch
vegetables carefully to keep
them from burning but the
results in flavor, color and
texture are well worth the
effort.
For strong-flavored vegetables
like cabbage, turnips or
cauliflower, use sufficient water
4
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