HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-09-11, Page 9V eb
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A. — In maeing pickles
enamel, alundnum or stainless
steel cooking pots should be
used.
Q. — In what types of
containers can pickles be stored?
A. — Pickles may be stored in
clean glass jars, sealers or crocks.
Q. — What causes pickles to
shrivel?
A. Shriveling may result
from using too strong vinegar,
sugar or salt solution at the start
of the pickling process.
Overcooking or overprocessing
may also cause shriveling,
Q. — What causes hollowness
in pickles?
A. — Hollowness in pickles
May result from any one of
several causes: poorly developed
cucumbers, cucumbers being
held too long before pickling,
too rapid fermentation, too
strong or too weak a brine
during fermentation.
Q. — Is alum of any use in the
making of pickles?
A. — The use of small
amounts of alum during the
pickling process develops a crisp
quality in certain pickles, such as
Nine Day Pickles.
Q. — How do pickles, relishes
and chutney differ?
A. — The term "pickles"
applies to vegetables and fruits
preserved singly or mixed and
usually whole, in vinegar,
mustard, etc., and usually
flavored. Relishes include savory
foods prepared from mixed
chopped vegetables or fruits,
either uncooked, pickled or
preserved. Chutney is a
well-seasoned cooked relish,
often having a smooth jam-like
consistency.
For further information on
the making of pickles write for
the free publication "Jams,
Jellies and Pickles" publication
992 available from the
Information Division, Canada
Department of Agriculture,
Ottawa. * * *
WANDERING THOUGHTS
BY JIM McKRACKEN
Grade 8
J. D. McCurdy
I meant to do my work today,
But all my thoughts began to
stray.
I thought of running through the
hills,
And splashing in the rippling rills
I heard the bluebirds in the trees
I heard the roar of echoing seas
I saw the deer romp and play.
And there, I thought, I'd love to
stay.
But as the day began to die
I heard the lonely coyotes cry.
Died, all my thoughts of
pleasant times,
As I awoke to school bell
chimes.
With apologies to Richard Le
Gallienne
MISS STRATHROY FAIR — Bonnie Tweddle, 18, of London was
crowned "Queen of Strathroy Fair" at the amateur show recently, at
Strathroy Community Centre, She was sponsored by the County of
Middlesex Junior Farmers. Miss Tweddle, an employee of the
London Life Insurance Company, is the daughter of Mr. and Mrs.
John G. Tweddle, RR 3 Ailsa Craig. She was crowned by last year's
queen and was presented With many gifts including a bouquet of
carnations, a chest of -Silver, a silver tray on behalf of the Strathroy
Fair Board,
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litomMAraMaNali
Complete
(11Z1
NJ SL'gVitt RE
For
Weddings
And
Other
Special
Occasions
LEN
McKNIGHT
& SON
MEN'S WEAR
s
MAIN ST, EXETER
Phone 236.2320
Youth meeting
with families
A special Youth Service was
held in Trivitt Memorial
Anglican Church Sunday which
was followed by a Social hour in
the Parish Hall where lunch was
served by the Anglican Church
Women.
The Old Testament Lesson
was read by Debbie Wooden and
the New Testament Lesson by
Dianne Doige.
The Sermon "On the Rocks"
was given by the rector, The
Rev. J. A. Anderson who also
conducted the Service.
David Elston presided at the
organ and the ushers were David
Keating and Robbie Potter.
Several new families were
welcomed and introduced over
lunch.
The nursery was manned by
LorraineorTe Doige and Barbara H
Salt and pepper deserve to be in
more than one place. Keep a pair
at your stove, on your table and
at your baking center. Home
economists at Macdonald
Institute, University of Guelph,
also suggest having a salt shaker
near your sink: a few shakes of
salt and some water on dried egg
stains will make cleaning a snap.
RESIDENTS OF
HENSALL
and
EXETER
With the arrival of Natural Gas in your Commun-
ities, you will be thinking of Conversion to gas
for furnaces, stoves, space-heaters and hot-water
heaters.
WE ARE FULLY-LICENCES) DEALERS FOR
GAS INSTALLATION and SERVICE WITH
FULLY LICENCE') MECIL4NICS
OUR YEARS OF EXPERIENCE IN THE SEAFORTH — CLINTON —
GODERICH AREAS, DURING THEIR CONVERSION TO GAS, WILL
BE A GREAT BENEFIT TO AREA RESIDENTS
We Are The Only Authorized Coleman Dealer In The Area
o Colemane
CUSTOM
GAS GRILLS
Give you everything you ever hoped
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— EVEN HEAT DISTRIBUTION
Golden anniversary
Mr. and Mrs. R. E. Pooley
this hearty, easy dinner
casserole. Topped with juicy,
Agriculture and Food, suggests
should be a fall family favorite.
garden-fresh tomatoes, t hie
—Continued from Page 8
WIENER CASSEROLE
3 large potatoes
salt and pepper to taste
1 lb, wieners
1 tbsp flour (sprinkle)
1/2 cup grated cheese
1 onion (sliced)
1 can cream of chicken or
cream of mushroom soup
sliced tomatoes
Slice potatoes in bottom of
casserole. Add seasonings and
flour Cut wieners in 1/2 inch
pieces and add to dish. Sprinkle
with cheese and add onion. Pour
soup over all and top with sliced
tomatoes. (Sprinkle with more
grated cheese if you wish.)
Bake at 350 degrees for 11/2
hours. Serves four.
* * *
Go gourmet! Damson plums
are the highlight of this delicate
conserve, perfect for fall bazaars
or Christmas gift-giving. Make it
your own specialty, since it is
one of those treats you just
won't find on grocery shelves.
When making the recipe use a
very large saucepan to avoid
boiling over.
DAMSON PLUM CONSERVE
2 lbs. ripe Damson plums
• (41/2 cups prepared fruit)
1 orange
2 cups water
1/2 cup light or dark raisins
1 box powdered fruit pectin
7 cups granulated sugar
1/2 cup coarsely chopped
walnuts
• Sterilize about 11 jelly
glasses.
Prepare fruit: cut unpeeled
plums in halves, pit and chop
fine. Chop unpeeled orange very
fine, add water, simmer covered
for 20 minutes, Combine with
plums.
Into saucepan, measure 4%
cups prepared fruit. Add raisins,
then pectin, mix well. Stir over
high heat until mixture comes to
a hard boil. Stir in sugar at once.
Bring to a full, rolling boil; boil
hard for 1 minute, stirring
constantly. Remove from heat. •
Add nuts. With metal spoon,
skim off foam. Stir and skim by
turns for 5 minutes.
Fill glasses, paraffin. Cool and
cover with lids or paper wrap.
Store in a cool, dry place. * *
• Play up Ontario new potatoes
with these new ideas.
DILLED POTATOES, , •
Scrape 16 to 18 tiny new
potatoes. In heavy pan with
tight fitting lid, melt enough
• butter or margarine to coat
and season with salt and freshly
potatoes generously, about 1/3
cup. Add potatoes, mix well,
ground pepper. Add 2
tablespoons boiling water. Cover
tightly and turn to the lowest
heat possible. Cook, shaking pan
often, about 20 minutes, or until
potatoes are tender and golden.
Sprinkle with dried dill. Makes 4
to 5 servings.
CARAMEL POTATOES
Cook 10 unpeeled new
potatoes and peel while warm.
Put 21/2 tablespoons white sugar •
in a heavy saucepan. Cook over
low heat until sugar begins to
brown and then add 2'/2
tablespoons butter. Cook a
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minute or two to blend together.
Add potatoes and shake PP
constantly to coat potatoes,
about 5 minutes,
The butter and sugar may
seem to separate but will blend
together as mixture coats. Serve
with pork*
* * or game dishes,
Delicious, succulent, fresh
pears are general favorites for
eating out-of-hand or for use in
salads or desserts.
When you buy your basket of
pears, whether the early or
winter types, go over them and
select the ripest ones for
immediate use. These should be
placed in the refrigerator. The
slightly underripe ones are best
kept at room temperature until
they reach their peak of
sweetness, then refrigerated.
Whatever the color or variety,
pears are best for eating when
the flesh yields to gentle
pressure in the palm of your
hand.
CHICKEN AND PEAR SALAD
2 cups cooked chicken,
cut in strips
2 cups peeled diced
pears
1 cup thinly sliced celery
1/2 cup shredded carrot
1/2 tsp. salt
1/8 tsp. pepper
2 tblsp, French
dressing
1 cup diced process
Swiss cheese
2 tblsp, mayonnaise
lettuce cups
Mix chicken, pears, celery
and carrot. Add salt, pepper and
French dressing. Cover and chill
2 hours, tossing once or twice.
Just before serving add cheese
and mayonnaise. Toss lightly.
Serve in lettuce cups. 6 servings.
MERINGUE PEARS
6 fresh pears
3 tblsp. lemon juice
1/3 cup brown sugar
2 tblsp. butter
1/4 cup water
2 egg whites
Dash salt
1/4 cup sugar
ih tsp. vanilla
2 tablespoons coconut
Peel, half and core pears.
Arrange cut side up in shallow
baking dish. Sprinkle with lemon
juice and brown sugar. Dot with
butter. Add water and bake at
350 degrees until tender, about
30 minutes.
Beat egg whites and salt until
soft peaks form. Gradually beat
in sugar until stiff peaks form.
Beat in vanilla. Top each pear
with meringue and sprinkle with
coconut . Return to oven and
bake until meringue is lightly
browned (5 tb 10 minutes). 6
servings. * * *
Q. — What types of
containers can be used for
making pickles?
ton and. Doris Wilson, spent
last week holidaying at Canadian
Keswick Resort on Lake
Rosseau, Muskoka.
Mrs. H. Unger of Stonewall,
Manitoba, is visiting with her
sister and brother-in-law, Mr. &
Mrs. Charles Millet
Mr. & Mrs. A, J. Sweitzer
returned home Saturday from a
30-day trip across Canada
through British Columbia, the
Yukon and Alaska travelling
over 12,000 miles by rail, bus
and boat.
Mt, & Mrs. Alvin Moir have
just returned from a motor trip
to the East Coast, Prince Edward
Island, Newfoundland, returning
home through the eastern USA
and Niagara Falls.
Ken AhtlersOn, grsduate
student at the University of
Mr, and Mrs. R. E. Pooley
celebrated their 50th wedding
anniversary Wednesday at their
home in Exeter,
Among the guests was Mrs.
6„,„ ee
The Exeter
Times-Advocate takes
great pleasure each week
to extend happy birthday
greetings to the senior
citizens in the area who
have reached their 80th
birthday or better.
We encourage all
friends and relatives of
these folk to inform us of
an upcoming birthday at
least one week in advance
of the date so that
acqaintances can
remember the celebrant
with a card or a visit.
Just write or telephone
the T-A office with the
name, address, age and
birthdate of the celebrant.
We will do the rest. There
is no charge for this service
and we are pleased to hear
from you.
This week, happy
birthday greetings go out
to J. M. Southcott, Exeter,
who will mark his 83rd
birthday September 19.
Fred Cornish, 232
Carling Street, Exeter, will
be 81 years old September
15;
Mrs. Amelia Brierley,
Exeter Nursing Home, will
be celebrating her 90th
birthday September 18.
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product they sell'
By arronaernent with one of Canada's
foremost insurance underwriters. every
Coleman home heating unit, central air
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o $ 1600 BONDED WARRANTY
•
Windsor, returned to his home in
Exeter Monday morning after a
three month tour of the British
Isles, Europe and North Africa.
Ken is the son of the Rev.
George and Mrs, Anderson of
Trivitt Memorial Anglican
Church,
Sorority meets , for socico night
The first meeting of the fall
season for the Beta Sigma Phi
Sorority was held at the home or
Mrs, Hugh Patterson, Exeter,
Tuesday evening,
After the business meeting
the executive committee had
Arranged a enjoyable social hour
and a delicious lunch.
The 5IG PRODUCER will 9Ive YOL# the hot water
you need to lighten the chores, Pot. the
Cascade electric water heater to Work for you,
It's the (31Q PRODUCER..
George Mitchell, RR 2 Dublin,
the former Jean Hocking who
was flowergirl for the couple at
their wedding at Munroe
September 3, 1919.
Rev. W. W. Shoup performed
the ceremony on a very warm
day at the home of the bride's
parents, Mr. and Mrs. John
Francis.
Following their marriage, the
newlyweds went to Toronto, in
total darkness on that date
because of a hydro strike.
They took up residence at
Zion and later moved to
Winchelsea for 26 years. In 1946
they moved to Exeter.
A former mayor of Exeter,
Mr. Pooley is presently chairman
of the Exeter PUC. He is a past
Legion president and the Exeter
Legion Hall bears his name.
He represents Exeter on the
Ausable Conservation Authority
and was voted the most
outstanding citizen in Exeter
during Centennial Year.
The couple has membership
in the United Church of Canada
in Exeter. Mr. Pooley is a past
president of the AOTS and
presently serves on the board of
trustees,
They have three children, two
daughters, Mrs. Lloyd (Ethel)
Cushman, Exeter and Mrs.
Charles (Dorothy) Cowen,
London; one son, Robert,
Exeter; and ten grandchildren.
Commissioners
M. A. Greene
J, H. Delbridge
EXETER PUBLIC UTILITIES COMMISSION
H. L. DAVIS , Manager your hydro
Phone 235-1350
R, E. POOLEY,
Chairman
B As
space heater
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WATER HEATERS
GAS RANGES
When You Think of Gas Us Pot Free Estimates and Advice
GINGER/CH'S LTD.
Clinton
ZURICH
forth