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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-10-09, Page 15MR. AND MRS, BRYAN DOUGLAS SMITH Wed in Ailsa Craig BONUS OFFER Au authentic canvas reproduction of a famous maSterpiece with every purchase of C.G.E. autoritatic washer with mini-basket. Now you can have great art in your own home with these superb 20 x 24 inch reproductions on Artiste authentic canvas, Laundry As You Like t A whole new concept of laundry care brought to YOU by General Electric Pleasure Pair Washer-Dryer With CGE you control the washing results exactly, You choose from 3 wash temperatures and 2 rinse temperatures and 4 wash and spin speed combinations. You don't waste water or use too little — just right, because you judge it with the variable water level Selector Automatic bleach dispenser adds bleach while you're absent. The fabploue 750 lets you do that small load irt the mini-basket, a great little attachment that drops inside the big tub. Team this washer with its matching automatic dryer with Perma-Press cycle and cool-down and full width door for easy loading add you've got a wonderful answer to — "Laundry As You Like It" RUSSELL ELECTRIC MAIN ST. 235.0505 EXETER With the 750 Mier • EUMATIC PAIN? Get fast relief the very first clay ! Rumacaps are specially formu- lated to give you fast relief—the very first day—from nagging rheumatic pains and aches. Also proven effective for relieving lum- bago, sciatica, headache and neuritic pains. Ask for new Rumacaps—a distinctive blue and white capsule of soothing comfort—at your local druggist's. Rumacaps are capsules of soothing comfort! FOR ithfilMATAC 04h' umacaiw amommalv 1umacans allimoulionmiumninionimilimoinunimmurnimmininnuomminniummummunnomonommunionnumminimmolum CLOTHESLINES ARE FOR THE BIRDS! WHEN YOU HAVE INDOOR LAUNDRY EQUIPMENT LIKE THIS McCLARY-EASY ELECTRIC DRYERS Iwo DELIVERED DRYER VENT HOODS $1.75 DRYER CABLE 10/3 25c FT. And live a little! All you need is an automatic washer and electric dryer. With one setting of a simple control, the washer fills itself, washes, drains, rinses, and damp-dries. Then the dryer takes over. Keeps your clean wash free from impurities in the air. Fluffs clothes into a natural shape for easier iron- ing. And takes special care of your permanent- press garments. There's no hard work. No watching. No waiting. Your time's your own. You've banished your washday blues! With an automatic washer and electric dryer, you don't have to do the whole family wash the same day, Do a little at a time. Whenever you feel like it. Even when it's pouring rain. Get yourself a new automatic washer and electric dryer from your local major appliance dealer, and live a little. Exeter Public Utilities Commission R. E. POOLEY Chairman H, L. DAVIS, Manager Phone 235-1350 Commissioners J. H, DELBRIDGE M. A. GREENE MOFFAT and VISCOUNT A utomatic Washers and Dryers AVAILABLE AT Exeter District Co Op SEE THE WESTINGHOUSE Sorority ..aids MS project Mrs. William ,Schaeffer„ Kirkton, was hostess for the Model meeting of the Beta Sigma Phi Sorority Tuesday evening. Fotir new pledges were Introduced at this meeting. Mrs. 'Schaeffer and Mrs. Chandler Livingstone discussed the topic "Body Beautiful", Members. purchased 60 bags of Hallowe'en goodies to. help Mrs.. MacNaughton in her project for the multiple sclerosis society. It was decided to mail a cheque for $50 to. the Huron County Children's Aid Society to be spent for Christmas gifts for children in their care. Lunch was served by Mrs. Norman. Amos and Mrs. Tom Arthur. — Continued from page 11 poultry displays, These are popular items because you earl make the selection according to the light or dark meat preferences of your family. The home economists of the Canada Department of Agriculture have developed some recipes featuring various turkey parts. "Savory Turkey Legs" uses three turkey legs (drumsticks and thighs) with a combined weight of three pounds. On the basis of lea pound per serving for cut-up turkey parts this will provide six servings. "Breast of Turkey with Fruit Sauce" uses about three pounds of breast meat. The breasts are boned, cut up and covered with a vinegar-soy sauce blend. They are baked until tender then served with more of the sauce to which fruit and thinly sliced Vegetables are added. Each of these tantalizing dishes is "turkey with a difference." They take little time to prepare and will be a pleasant change from roast turkey. If you have bought a large turkey, the home economists of the Canada Department of Agriculture have an attractive casserole to help use some of the left-over meat, Turkey Broccoli Casserole" is delicious for the day after Thanksgiving. If desired, one package (12-ounce frozen peas may be substituted for the fresh broccoli, For additional information on choosing and cooking turkey write for the free folder Turkey for Everyone"available from the Information Division, Canada Department of Agriculture, Ottawa. BREAST OF TURKEY WITH FRUIT SAUCE 3 pounds turkey breasts 1 tablespoon cornstarch 1/8 teaspoon pepper 'h teaspoon ginger 1 tablespoon prepared mustard 1 cup syrup from fruit 1/3 cup vinegar 2 tablespoons soy sauce 1/2 cup diced canned pineapple % cup sliced canned peaches V2 cup thinly sliced celery 114 cup diced green pepper Remove bones from turkey and cut meat into 6 serving-size pieces. Arrange skin side up in greased baking dish. Mix cornstarch, pepper and ginger. Blend in mustard and liquids. Bring to boil. Cook until clear and thickened, stirring constantly. Pour about 1/2 cup sauce over turkey. Cover and 'bake at 350 degrees until almost tender (11/4 hours), basting occasionally. Uncover and continue baking until browned and tender (40 to 50 minutes). Add fruit, celery and green pepper to remaining sauce. Bring to boil and pour over turkey. 6 servings. * * * SAVORY TURKEY LEGS 3 turkey legs 1A cup flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 1 cup sliced onions 1/4 cup butter 1 can (10 ounce) cream of mushroom soup. V2 cup milk 1/2 teaspoon savory 1/2 teaspoon salt 1/8 teaspoon pepper Paprika Separate turkey legs at joints. Mix flour and seasonings and coat turkey pieces. Saute onions in butter about 5 minutes. Remove onions and brown turkey slowly (about 15 minutes), Combine soup, milk, savory, salt and pepper and pour over turkey. Add onions, cover and simmer until tender (about 11/2 hours),basting occasionally. Sprinkle with paprika. 6 servings. * * * TURKEY BROCCOLI CASSEROLE 1 bunch (about 2 pounds) broccoli 1/4 cup chopped onipn 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon dry mustard Dash pepper 11/2 cups milk 1 cup (4 ounces) grated cheddar cheese 12 slices cooked turkey 2 tablespoons buttered breadcrumbs Trim broccoli into serving size stalks and cook in 1 inch boiling water with 34 teaspoon salt, until almost tender. Drain and keep hot. Saute onion in melted butter until transparent(about 5 minutes), Stir in flour and seasonings. Gradually add milk and cook, stirring constantly until smooth and thickened. Add cheese and stir until melted. Arrange broccoli in greased baking dish, cover with slices Of turkey and pour sauce over. Bake in a 350 degree oven until heated through, 15 to 20 minutes. Sprinkle with buttered breadcrumbs and return to oven until crumbs are lightly browned, about 5 minutes more. 6 servings. * * * ABUESTIONS AND ANSWERS OUT ROASTING POULTRY Q. — How does one prepare a frozen turkey for roasting? A. — Most turkeys sold today are ready for the oven and after thawing, rinsing and drying need no further preparation. The giblets should be removed from the body cavity and the bird should be rinsed well and dried thoroughly. Turkeys are usually stuffed before roasting. Q. — What does "trussing" mean? A. — The term truss means to The Evening Units of the U.C.W. of the United Church in Exeter held their Thanksgiving meeting, Monday evening commencing with dessert and coffee. The room was tastefully decorated with autumn leaves, flowers and fruit. The worship was taken by Mrs. Glen Fisher, assisted by Mrs. Harry Jeffery and Mrs. Stan Frayne. A general thanksgiving was read in unison. Mrs. Allan Rundle read a Thanksgiving poem while five children, Lisa and Scott Rundle, Cindy, Barbara and Patty Lou Down brought baskets of fruit and vegetables to a table and sat with bowed heads and their hands in prayer of thanksgiving for the bounty of the harvest. Mrs. Beth Batten gave the study book which was on China. She told of the ways of life of the Chinese people and the astonishing changes of the last 10 years. The chapter on what part Canada has in relationship to China was most interesting. It is amazing to think that China has a population of one-quarter of all mankind. A discussion period followed with two questions to think about. First: Should Canada vote in favor of admitting China to U.N.? Second: Do you think that a study such as this has any relevance as a topic for U.C.W. members The meeting closed with prayer by Mrs. Stab Frayne. Following this meeting Unit 3 held their business meeting in a separate room with Mrs. Bob Dinney, assistant leader in charge. Roll call was "A practical way in which to show your thankfulness." A nominating committee of Jean Love, Lorna Russell, Ada Dinney, Elaine Bogart and Gladys McDonald was named to bring in a slate of officers. It was announced that the tie the wings and legs of the turkey in place so that the bird will hold its shape while cooking and look shapely when presented at the table. Q. — Can the turkey be stuffed ahead of time? A. — Poultry should be stuffed just before wasting, This guards against any possible development of bacteria in the stuffing which might result in food poisoning. Q. — Is it necessary to stuff the turkey? A. — A turkey may be roasted without stuffing, This saves on preparation and cooking time but the bird doesn't have the nice rounded appearance for carving at the table. Roasting time for the unstuffed bird is approximately 5 Minutesper pound less than for a stuffed bird of similar weight. If desired, stuffing may be baked separately in a greased covered casserole or wrapped in aluminum foil for the last hour of roasting. Q. — At what temperature should turkey. be roasted and how many minutes per pound should be allowed? A. — Whole turkeys should be roasted at 325 degrees F. Here's a handy table to use when cooking turkey. TURKEY WEIGHT 6 - 8 8-12 12 - 16 16 - 20 20 - 24 ROASTING TIME 3 to 4 4 to 5 5 to 6 6 to 71/2 7% to 9 U.C.W. would pack their bale, Oct. 25. Used stamps and nylons are urgently needed. Forty visits were reported being made. Mrs. Arnold Lindenfield, leader of Unit 4 announced that the Huron-Perth Presbyterial will be held at Kippen United Church, November 4 and that a bale would be packed, October 25. Mrs. David Cross is selling Monarch cards, proceeds to go to the church. Eighteen visits were reported being made. By MRS. WELLWOOD GILL Mrs. Wm. Love, Mrs. Hugh Morenz, Mrs. Raymond Kading and Mrs. W. Gill attended the Huron County Institute Rally at Dungannon United Church Monday. Mrs. MacHolt had a turkey dinner Sunday for her family, grandchildren and great grandchildren. Mrs. Susan Wheatley, Home Economist for Huron County, will be guest speaker at the WI meeting October 16 at 8 p.m. 4-H Grand Bend 4-H Flying Fingers met Monday. Main discussion was based on how to enlarge a design, the uses of the blanket button hole stitch, mounting the sample and the feather stitch. October 6 at the fourth meeting the discussion was on the "Free Choice" article pattern, fabric and design. The lazy daisy stitch and chain stitch were demonstrated and learned. Harvest Thanksgiving services were held on Sunday in Trivitt Memorial Church, Exeter slid. in St. .Paul's Anglican Church, .Nensall, The guest preacher was the Rev. Drop. DeVries, former rector of the parish who with his family were welcomed by large congregations. Doth churches were very tastefully decorated with fruits of our bountiful harvest And special music was a feature of each service. Visitors to l'rivItt Church were agreeably surprised by the fresh appearance of the interior,. the result of much hard work by a few volunteers. Cleaning and painting had been dope and new carpet has been laid in the aisles and: front ThrepAclvocate„ .Pctol)or 9, 1969 Page Is Anglicans give thanks A • Candelabra and arrangements of white and purple mums and mauve gladioli provided the background for the recent wedding in the Allea Craig Presbyterian Church of Mary Elizabeth Reid and Bryan Douglas Smith. Rev. Alex J. Simpson performed the double ring ceremony. The bride is the daughter of Mr. and Mrs. Guthrie Reid, RR 8 Parkhill and Mr. and Mrs. J. W. Smith of Lucan are parents of the groom. Given in marriage by her father, the bride wore a floor-length gown of white lagoda. The empire bodice with a jewel neckline and short sleeves both trimmed with delicate guipure lace flowed into an overskirt of lagoda over the sheath skirt and formed a panel at the back ending in a bow. The panel was edged with matching lace as was the chapel-length train which draped gracefully from the waist to the floor, To complete her ensemble she chose a Juliette cap of Guipure lace and seed pearls holding a shoulder-length silk illusion veil, She carried a cascade of white roses, mauve stephanotis and ivy, centred by a mauve orchid, Miss Maureen Smith, sister of the groom was maid of honour. Mrs. Mary Vanderwal, Ilderton and Miss Betsy Bissell, London, were bridesmaids. They were all gowned alike in empire-waisted, floor-length gowns of mauve crepe with elbow length lace sleeves. The bodice was overlayed with matching lace. They wore floral headpieces of mauve and purple mums and carried nosegays of mauve and purple mums centred by three pale pink roses. Purple streamers fell from the nosegays. Jim Rowe, Ailsa Craig, was best man and guests were ushered by Claude Barr and Carl Isaac, both of Clandeboye. The reception was held in the Brinsley Anglican Church basement. For receiving guests the bride's mother chose a blue three piece suit of tricosa with navy accessories and a white orchid corsage with blue stephanotis. She was assisted by the groom's mother in a smoky rose peau de sole sheath with matching hat, brown mink stole, cinnamon accessories and a corsage of pink and red roses. For travelling to Northern Ontario and the Ottawa Valley, the bride changed into a blue crepe sheath trimmed with brown, brown accessories and a corsage of yellow roses. The couple will reside in London. TAKE YOUR PICK . . . From 100 New Suits Added to Our Stock This Week. There's One to Suit You, Regardless of Your Size, Style or Color Preference. You Also Get On-The-Spot Tailoring Service ... By An Expert Tailor \\"\lae cop 6 MEN'S WEAR MAIN ST. 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