HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-10-23, Page 11Exeter
Times-Advocate takes
great pleasure in extending
happiest birthday greetings
to the following new
members of the Over 80
Club:
Mrs. Adeline Kraft,
Dashwood, who will be 81
years old October 31;
Charles Miller, 87
Sanders St. E., who will
mark his 83rd birthday
October 25;
Mrs. Edna Passmore,
102 John Street, who will
be 80 years old November
1;
Arthur Baker, Grand
Bend, celebrates his 85th
birthday October 27 and
his wife marks her 84th
birthday November 5;
Sylvanus Cann,
Bayfield, who will be 84
years old November 12.
It is wonderful to hear
from so many of you.
Congratulations to all.
If any of you know of
someone who will
celebrate an 80th birthday
Or better in the near
future, won't you write or
telephone this office giving
the natil, address, age and
birthdate of the celebrant.
There is no charge for
this Service and we are
pleased to hear from you.
•
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•
PHONE 235-1570 EXETER
Make the sun shine every washday
with a new electric dryer.
Less work, less waiting.
Less ironing, too.
EXETER PUBLIC UTILITIES COMMISSION
H. L. DAVIS, Manager your hydro
Phone 235-1350
Commissioners
M. A. Greene AI, E. POOLEY,
.1. H. Del bridge Chairman
Women CAN beat
Cancer!
YOU can beat cancer
by participating in
Woman to ell
Woman
We need your help!
Por more information about the Canadian
Cancer Society's Woman to Woman Week
educational campaign, phono Huron County
Unit office at Clinton (48-7838); or contact
your local education committee officer.
Week
ma. doo•
giI/P 111,
PANEL MEMBERS
DON GRAY (Moderator) — Educational TV,
Board of Education, London.
MAURICE J. GRIMES -- Executive Director,
Ontario Division of the Caned-
ion Cancer Society, Toronto,
SISTER ST. WILLIAM -- Co-ordinator of Edu-
cotion, Ontario Division, Can-
adian Cancer Society, Toronto.
DR. G. P. A. EVANS — Medical Officer of
Health for Huron County and
Medical Advisor to Godetich
Branch of the Cancer Society,
DR. K. I. MUSTARD — Medical Advisor, On-
tario Division, Canadian Cancer
Society, Toronto.
Master of Ceremonies: MRS, ANNA MEYER,
Chairman of Publicity, Huronia District
Council, Canadian Cancer Society
HURON COUNTY UNIT of
Ontario Division of the Canadian Cancer Society
cordially invites you to attend and participate in a
Et. SHOW
ENTERTAINMENT
ES., OCT. 28
CANADIAN
FORCES BASE (LINTON REC
(
REAT
ENTRE
ION
at 8:00 p.m.
Special Entertainment
Sisters of St. Joseph
Concert Band
(Conducted by Martin Boundy)
London, Ontario
This renowned group have delighted
thousands with their playing
and singing.
A SPECIAL INVITATION
TO ALL
HUSBANDS AND MEN
NO ADMISSION CHARGE OR COLLECTION
AT THIS MAMMOTH RALLY
Annual country fair
set for Colborne hall
The fourth annual "Christmas
Co un try Fair," Colborne
Township's unique•arts anderafts
show by Huron County artist
craftsmen, is to take place in
century old Colborne Township
Hall at Carlow.
Those facilities have been
enlarged this past year to
accommodate the large crowds
from all over Western Ontario
and even parts of Michigan who
like to attend,
The Hall which was built in
1882 was originally a coaching
inn, a convenient stopping place
for the early settlers going from
Lucknow to Goderich..
It will be decorated as it
might have been at Christmas
Teachers meet
pupils' parents
Many parents attended the
Exeter Home and School
meeting held last Tuesday
evening to "Meet the Teachers."
Mrs. Moira Cooper, Hensall,
who is President of the
Perth-Huron Council of the
Home and School, gave a short
summary of the alms of the
Council.
The main purpose is to bring
about a closer relationship
between teachers, parents and
the County Board. Parents
needed to be more aware of
their child's education.
Before meeting the teachers
in their various rooms, Mr. Idle
introduced them all in the
gymnasium.
The next meeting will be held
Tuesday, November 18,
time then with garlands of holly
and evergreen putting everyone
into a Christmassy mood early
enough to purchase some
beautiful and exquisitely made
local crafts for gifts.
About 20 artists and
craftsmen from Colborne
Township sponsor this show but
about 20 more from the rest of
Huron County will also assist to
provide greater variety.
"Rya" rugs which originated
in Scandinavia will be shown by
Swedish born Martha Wikholm, a
farm wife near Massley, while a
local Dutch Canadian will
display Dutch embroidered
miniatures.
Shirley Smith, a summer
resident of Grand Bend is to
show batik, while Mrs. R, Peck
of Hensall expected that there
will be several quilts and the new
"Baby Go" an original baby
carrier.
These are only a few of the
more than 40 crafts to be
shown.
Over 30 farm women will
keep the bake table full of tasty
baking which will be brought in
continuously both days.
Wednesday, October 29 and
Saturday, November 1 from 2-9
p.m. continuously. Admission is
free!
For extra special sausage
patties, form 1 pound of sausage
meat in 6 patties which are
about 1/2 inch thick. Panfry until
well done, remove from heat and
keep hot. Add 6 pineapple slices
to pan and sprinkle with brown
sugar and a little nutmeg; saute
until golden brown.
WITH SHIRLEY J. KELLER
I don't get many questions
from readers concerning home
and community happenings, but
once in a while someone will
stop me on the street or
telephone me with a query.
This week it was a telephone
call from someone who prefers
to remain anonymous and that's
l
ust fine with me. This person is
ooking for new ways to serve
oysters.
Would you believe that I have
never tasted oysters? What's
more, I have absolutely no desire
whatsoever to indulge. I'm not a
seafood fan. About as
enthusiastic as I get over
something "fishy" is a salmon
salad sandwich or the odd
' serving of fish and chips.
I have looked through my
files here at the T-A and come
up with a big fat zero — except
for one saving discovery. An
address.
If the reader will write to
Information and Consumer
Service, Department of
Fisheries, Ottawa, Canada, I'm
positive there will be plenty of
literature available concerning
the preparation of oysters. It is
all free, too! * * *
I had another query a few
months back from a lady who
wondered if there was any
information on how much it
should cost a family of four for
roceries each week.
Again I have drawn a blank
although I'm absolutely certain
that somewhere someone has
pursued that subject in detail.
I can only relay to you the
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findings of a friend of mine who
is a marvellous manager. This girl
keeps a record of food costs
from year to year and makes a
real business out of shopping.
She claims that $5 per head is
ample for one week. In other
words, she believes that an
average family of four can eat
very well on $20 per week.
At the Keller household
where there are five mouths, we
spend an average of $30 weekly
— or $6 per head,
Before deciding that the
Kellers are extravagant you
should know about some of the
differences between my friend's
shopping habits and mine.
Her grocery list doesn't
include such articles as
detergent, hand soap,
toothpaste, shaving lotion, toilet
paper, tissues and other sundries.
It is strictly food.
She buys in bulk but never
unless she sees a sale. For
instance, she may buy 30 lbs. of
chicken at one time but claims
she never pays over 33 cents per
lb. I frequently pay more than
that for chicken.
She uses all powdered milk
and margarine. The Kellers enjoy
butter and two percent.
My friend does all her own
baking and preparation of foods.
Quite often I'll buy something
or other for convenience sake,
for instance a pie filling or a
package of frozen vegetables.
We are alike in some other
respects. We don't buy much in
the way of extras. I don't very
often bring home potato chips,
soft drinks, chocolate milk
mixes, exotic cheeses, tempting
new products etc.
We stick to the staples for the
most part. Our menus would
probably be considered drab and
uninteresting in many homes.
Still we preserve a balanced
diet for the entire family. I still
maintain that to do that is much
less expensive than to dress up
your menus with extras that do
little more than add color or
variety or a new flavor.
My friend maintains that
Canadians should eat a little
more economically and share
their abundance with persons
who don't have enough food to
keep body and soul together.
She has a good point.
Gluttony is sinful.
* * *
Had a few surprised
comments from folks after last
week's column. Apparently
there are those who disagree that
Hallowe'en treats should be
wholesome as well as delicious.
Of course, everyone is
entitled to his own opinion. I
never had any illusions that
every one of my readers would
be in total agreement with me on
that subject any more than they
are on some other subjects.
Still I'm pressing for more
wholesome treats for children
this Hallowe'en.
_For those of you who have
maple syrup and would like a
chance to use some of it for
Hallowe'en, here's one idea.
MAPLE SYRUP-COATED
POPCORN (8)
1/4 cup salad oil
1/2 cup popcorn
1/2 cup maple syrup
1/2 cup sugar
1/2 tsp. salt
Heat the oil in a 4-quart
kettle over medium heat for
three minutes. Add popcorn.
Cover, leaving small air space at
edge of cover. Shake frequently
over medium heat until popping
stops.
Meanwhile, mix together
maple syrup, sugar and salt. Add
to popped corn in kettle and stir
constantly over medium heat for
3 to 5 minutes or until corn is
evenly and completely coated
with mixture. Remove from heat
and spread on cookie sheets to
cool.
* * *
Pork is a good buy right now.
Here's how to use spareribs.
MARINATED SPARERIBS
3 to 4 pounds pork spareribs
1 teaspoon salt
Boiling water
1 cup chili sauce
% cup lemon juice
% cup grated fresh onion
1/2 teaspoon dry mustard
11/2 teaspoons salt
teaspoon paprika
2 teaspoons worcestershire
sauce
Early in the day, cut spareribs
into 2 or 3 rib sections and place
them in a large saucepan; add
the 1 teaspoon salt and just
enough boiling water to cover.
Bring to a boil, then simmer,
covered for 1 hour or until
about two-thirds done. (or cook
in a pressure cooker for 15
minutes at 15 pounds pressure).
Drain ribs and place them in a
glass or stainless steel bowl.
Combine chili sauce and
remaining ingredients and spoon
over ribs, coating each piece.
Refrigerate for at least 3 hours
or let stand at room temperature
for an hour; turning ribs
occasionally.
Preheat oven to 350 degrees
or prepare a bed of coals on
your barbecue. When ready,
drain excess marinade from the
ribs and reserve it.
To bake, arrange ribs with
meaty sides up, in a single layer
in a shallow pan, Bake,
uncovered, for 25 to 30 minutes
or until nicely browned,
brushing occasionally with
reserved marinade.
To barbecue, cook ribs over
moderate coals for about 20
minutes or until nicely browned.
Turn occasionally and brush
with reserved marinade during
last few minutes.
Makes about 4 servings. * *
Food tucked away in a can
and stored on the kitchen shelf
is a form of insurance for
today's busy menu planner.
When the storage area boasts
a variety of canned vegetables,
fruits and meats, the family is
guaranteed good eating when the
food money has been depleted.
Various supermarkets have
featured "specials" on these
convenience foods and many
wise homemakers have stocks on
hand.
Canned foods withstand
seemingly adverse conditions
such as freezing or high
temperatures as long as the cans
themselves have not been
damaged to allow air inside the
can. However, the food may not
be as attractive in appearance or
as firm in texture.
The home economists of the
Canada Department of
Agriculture, Ottawa have had
many requests for ways to use
canned vegetables in casseroles,
salads, etc. The result of these
inquiries is a new pamphlet
which has just been released.
This timely booklet. gives
buying information tintl various
ways to serve canned vegetables.
Canned corn, cream style, is
featured in a chowder; ',,YhOle
kernel corn in casseroles, a salad
and a relish, Canned tomatoes
are used in various main dishes
and a jellied salad as well as
relishes: Canned peas appear in
some main dishes.
There are several recipes for
using canned beets, green beans
and tomato juice,
toeic. your storage shelves
with canned vegetables and be
prepared to try these attractive
and carefuly seasoned reeipes,
Write for your copy of "Thrifty
Meals. with Canned. Vegetables: •
publication 1389,..avallable free,
from the Information
aeneda Department of
Agriculture, Ottawa,.
Times-Advocate, October 23, 1.949
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