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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-09-11, Page 24F. A. If& Son 388 Main South 235-0852 Exeter lotle bang a Kitten girl ! Otenayr 0 WOOLMARK DOUBLE-KNITS Tastefully tailored V-neck long sleeved kitten Woolmark Knit pullover. Neckline. sleeves and mock pockets are detailed with distinctive Con- trasting trim, Rich new Fall colours, Dry clean only, Sires 34 - 42 Each $1160 Straight-cut Woolmark Knit pants with elastic waistband. New "Pointeroma Stitch", dyed-to-perfectly-match your Kitten Woolmark Knit sweater. Pick from Kitten's palette of new Fall shades. Dry clean only. Sizes 8 $1911 20 Each PUREVROIN WOOL Look for the Woolmark on the label Ellmarr Pure Peanut Butter 16 oz .9 t Phone 235-0212 Fleecy 7c OFF 64 oz, jug Leading the Parade with LOW LOW FOOD PRICES. Jelly Powders Open Friday Until Nine Boned or _Rolled Fresh Ham lb. 89C Schneiders 1 lb. Vac Pack or Bulk Wieners lb. 59 Schneiders No. 1 Chicken Legs or Breasts ib.654 Schneiders 4 oz. Beef Steakettes lb, 694 lb. 89C Loin Pork Chops Schneiders Crispycrust Lard I lb. Prints 3c off Label 2/450 8c OFF i Orange la ur Crystals Orange Tang 3'/ 3% oz. 4 bags Tomato or Vegetable Aylmer Soup 1 itpinosr. 3/391 FROZEN FOODS Humpty.Dumpty Valley Farm French Fries 2 lb. bag Rupert Cod Fillets 1 lb. Pkge. Potato Chips 11 oz. large 59C 394 45t FRUITS & VEGETABLES Oranges California 138's Carrots Ontario Bunch Green Onions or Radishes 2/190 Posts Cereal Sale Alphabits 100,, 434 Honey Combs 90z, 454 Sugar Crisp whoz. 424 . 49t 2 /2U Get mail in details in our store Reg. Size 12c Oft 0 St. Williams Strawberry or Raspberry J am New Pack 24 oz. 53 McCormicks Salted or Plain Sodas 1 lb. Pkge. lb. 3/ Fabric Softener Heinz Jel 1 o Assorted Reg. Pkge. Tomato 6/54 ketchup oz, bottle 3/6($ Stafford Cherry or Blueberry Pie Fill 19oz. 55t Monarch Flour 7 lb. bag 79t Staffords Just add milk 2 lb. tin Instant Chocolate ittA CENTRE SIMMER BURNERS 1. HIGH—immediate last full heat for boiling. 2. FRY—intermediate even heat for frying. 8. CENTRE SIMMER — el maintains a constant and controlled low boil, A 4. KEEP WARM—keeps food warm without con- P' tinued cooking—econo- mical. Start Cooking GAsif Gas Is Here, And Russell Electric Now Have Gas Appliances On Display. Drop In And See fet,avezt GAS RANGES the beautiful way to carefree cooking 70 XA,LJGAS RANGE Features exclusive Enterprise Oven "On" and Oven "Ready" signal lights alorig with carefree Automatic "Cook and Hold" Oven control. Handsome woodgra in backguard, easy reading control knobS, well lighted cooking area, chrome Spill bowls, large Oven Window and king size separate broiling cOmpartment, are included, Removable oven door and Oven bottom make for easy cleaning. Wired for rotisserie. EASY TO CLkAN NuRNERs Removable one piece bowls and enamelled "thin Tip" grates make burners and burner compartment easy to clean. RUSSELtliECTRK MAIN ST ER 1101111111111111..... Bride has old-fashioned theme for pretty late summer wedding Bring the whole famil y to the Exeter fair Following .the evening reception in the Exeter Legion Hall, the couple left for a honeymoon in Washington, DC., the bride travelling in a matching dress and cape or yellow WOO, black patent accessories and a corsage of two green cymbidiorri orchids. They will reside at the Taylor Apartments, Exeter, Prior to her wedding, the bride was feted with showers at the home of Mrs. Jack Blair attended by relatives; at the home of Mrs. Sharon Fletcher attended by friends of the bride and associates of the London Life Insurance Company; in Elimville United Church attended by the community; and at the home of Mrs, Theron Creery attended by eeighboesief the bride. Wee #44 - ,Wald Mr. and Mrs. Larry Dale Lynn Matren of honor was Mrs, Sharon Fletcher, sister-in-law of the bride, London, Bridesmaids were Miss Joan Lynn, sister of the groom, RR 1 Woodham; Miss Joyce Mayer, London; and tinier bridesmaid Miss Denise letcher, sister of the bride, RR 1 Woodham, They wore matching floor-length gowns of sapphire blue peau de soire with floral appliques accenting the empire waists and back panels which gathered at the back waists. Rosettes of the same material a$ their dresses were worn in their hair and they carried colonial bouquets of white daisy mums and pink carnations with white streamers. Bill Brock, Exeter, was the best man. Blair Fletcher, brother of the bride, London, and Jim Lynn, brother of the groom, RR 1 Woodham, ushered the guests. At the wedding dinner in the church parlor, the bride's 'mother wore a turquoise dress of crepe with a matching lace coat and hat, black accessories and a pink carnation corsage. The mother of the groom chose a wine brocade dress, matching feather hat, bone accessories and a corsage of white carnations. if ot•t, 70444 Sharon Dianne Fletcher, daughter of Mr. and Mrs. Ronald. Fletcher, RR 1 Woodham, became the bride of Larry Dale Lynn, son of Mr. and Mrs. Bison Lynn, also of RR 1 Woodham, in a ceremony in Elimville United Church, September 6. Rev. Stewart Miner conducted the ceremony amid pink candelabra and baskets of pink gladioli and white chryeanthemums. Music was supplied by Mrs. Marjorie Johns. Soloist was Miss Judy Blair, RR 1 Centralia, who sang The Wedding Prayer. On the arm of her father, the bride wore a floor-length gown of crystal peau and rosepoint lace styled with an empire bodice of lace, high ruffled lace neckline and below elbow sleeves of lace featuring a deep lace ruffle. An A-line skirt of crystal peau complimented the detachable lace-edged trainwhich swept from back waist to chapel-length. A pearled petal cluster held a French illusion Swiss-edged veil and she carried a colonial bouquet of white daisy mums and pink roses with pink streamers. West Hill United Church, Scarborough, was the scene of a very pretty wedding recently when Sandra Diane Reid, daughter of Flight Lieutenant and Mrs. T. W. Reid of Kippen, and William Alan Hughes, son of Mr. and Mrs. William Hughes of shallow pan and dry in a moderate oven (350 degrees F.) until crisp. Toss dried bread cubes, salt, pepper, onion, parsley flakes and crumbled bacon together lightly in a (1 gallon) bowl. Stir bacon drippings and butter into the boiling water until melted. Gradually combine liquid with bread cubes. Turn into a greased (21/2 quart) casserole. Cover and bake in a moderate oven (350 degrees) until lightly browned, — Please turn to page 19 Liverpool, England, were married. Rev, C. W. MacKay officiated, Wedding musin was provided by Mrs. M. Miles, the Church organist, and Mrs. M. Currie,_ soloist, The bride entered the church on the arm of her father, and looked stunning in a full-length gown of imported champagne French peau-de-soie with hand embroidered tiny flowers on the sleeves and hemline. A full-length cathedral veil of champagne silk illusion cascaded from a matching medieval cap. She carried a cascading bouquet of daisies, tiny yellow roses and baby's breath. Miss Shirley Reid, twin sister of the bride was maid of honor. Miss Heather Reid, also the bride's sister, was bridesmaid. They were gowned alike in mint green A-line gowns and carried nosegays pf daisies and baby's breath. Patrick Flanagan, Toronto, was best man and guests were ushered by Harold Baker, Toronto. The wedding reception was held in "The Studio" Gild Inn, Scarborough, The bride's mother received her guests in the garden where the receiving line was arranged. She wore an A-line dress of imported white silk shantung, with turquoise and orange ice beading on the cowl collar and bracelet-length sleeves. She carried a matching clutch bag with a corsage accentuating the beading. The groom's mother chose a matching coat and dress ensemble in turquoise lace with white accessories and a corsage of pink carnations. Before leaving for a honeymoon in Bermuda, the bride changed to a two-piece ensemble in black and white linen, black patent accessories, and a corsage of red roses. The couple will reside in 1Nillowdale where both will continue in their teaching careers. Wedding guests attended from Liverpool, England; Ottawa, St. Catharines, London, Newmarket, Galt and Toronto. MARRIED RECENTLY — Mr. and Mrs. Raymond Stephen Pine were married recently at Kippen. The bride is the daughter of Mr. and Mrs. E. J. McBride, Kippen, and the groom is the grandson of Mrs. Edward Pine, Sault Ste Marie. They will reside at St. Joseph Island, Ontario. (photo by Fred H. Bisset) without first cutting it open. Now that mom is back in the kitchen full-time hot meals will await the family more regularly than for the past couple of months. The cost of beef is still high; pork cuts can be expensive. Poultry and fish still remain the best protein buy these days, When you think about poultry you just naturally think about stuffing. I'm sure all of you ladies have your favorite recipes for dressing poultry, but I thought this week you might like to have some ideas for new ways to serve stuffings. By baking bread stuffings separately you not only can achieve a new menu note, you can cut the roasting time for the poultry. Roasting an unstuffed bird allows the heat to reach the internal cavity rapidly and shortens the time you need to keep it in the oven. .And, %there is no need to be concerned about how much stuffing to prepare in order to fill the cavity of the bird. All you need do is prepare the stuffing according to the number of people you wish to serve. Forty minutes or less of oven time will thoroughly bake any one of these variations. By SHIRLEY KELLER Our activities this past weekend included a picnic in the park along the Avon River in Stratford. What a truly gorgeous spot. Sunday was the perfect day for such an outing. The sun was warm but not too hot. The wind was balmy but not too wild. We went to meet friends. Luckily they had arrived early and taken two picnic tables to serve our needs. I say luckily because the park was just filled with folks who were taking advantage of the late summer sun for one more picnic before autumn. And the swans! What truly graceful birds they are, floating majestically through the water and coming close enough to shore to accept treats from the visitors. Our youngest son could have spent the entire afternoon throwing peanuts into the water and watching the swans dive for them. I was impressed as well by the size of the park and the opportunity there is to be quiet and serene or loud and boistrous, something few parks can boast, Clearance SALE Ravelle's Gifts * Pin and Earing Sets * Beads * Bracelets * Etc. From Now Until Thanksgiving We Are Selling At Greatly Reduced Prices. OPEN DAILY 1:00 TO 5:00 P.M. GRAND BEND R l C E It was my mother-in-law who told me I didn't have to cut squash in two pieces before baking them in the oven. "Just put them in the oven and bake them for two hours," she told me. I did just that. At the end of two hours I hauled the delicious smelling vegetables from the oven. I stuck the point of a knife in it to test it for doneness and whack — the explosion rocked the cupboards and sent squash flying in all directions, onto the ceiling, the floor, the walls, everywhere. Don't ever bake a squash amounk ormorropirmano CELERY-NUT STUFFING STICKS 11/2 quarts (1/4 inch) bread cubes, lightly toasted 1/3 cup chopped nuts V. teaspoon poultry seasoning 'A cup water 2 tablespoons butter or margarine 1 cup condensed cream of celery soup Combine toasted bread cubes, nuts and poultry seasoning. Add water and butter to undiluted soup and place over low heat until butter is melted, stirring frequently; toss with bread cube mixture until blended. Press stuffing into a well-greased (8 inch) square baking pan. Chill for at least 1 hour. Cut into 8 portions and bake in a moderate oven (350 degrees F.) for about 30 minutes, or until lightly browned. Yield — 8 servings. APPLESAUCE-PINEAPPLE STUFFING MUFFINS 1 quart (1/2 inch) soft bread cubes 4 teaspoons butter or margarine 4 teaspoons.finely chopped onion 3A teaspoon salt Dash pepper % cup applesauce 1/2 cup drained pineapple tidbits 3 tablespoons brown sugar Spread bread cubes out in a shallow pan; heat in a moderate oven (350 degrees F.) until toasted, turning f'requently. Melt butter in a small skillet; add onion and saute until tender. Combine, toasted bread cubes, sauteed onion, salt, pepper, applesauce and pineapple in a (2 quart) bowl. Place about 1/3 cup mixture in each lined muffin cup; sprinkle a teaspoon of brown sugar over top. Bake in a Moderate oven (350 degrees F.) until browned, or about 20.25 minutes. Yield — S Applesauce-Pine- apple Stuffieg Muffins. BACON-PARSLEY BREAD 1 gallon ( 1A S iTnUchF)F40INftG bread tubes %teaspoon salt 1/4 teaspoon pepper 1 teaspoon instant minced onion 3 tablespoons instant parsley flakes 1/2 cup crisp crumbled bacon 3 tablespoons bacon drippings 3 tablespoons butter or margarine 2 cups boiling water Place soft bread Cubes iri a aile 8 Timers-AchrooptSeptet thor 18, 1969 (Engel photo studio)