The Exeter Times-Advocate, 1969-10-30, Page 811111‘111 , 1 ,,, 1111111111/11/11111111 tttttt LIVillt$t1 tttttttttt 111111,1111111.111111111111i4t1 t t .111111., t 1 t ttt 11!11111! 1111111t11111111,11
APPLE BREAD IS TASTY TREAT
si.AM:0,akas.
Mr. & Mrs, Burton Morgan
and family, Kitchener; Mr, &
Mrs. Bill Spence and family, St.
Marys; Mr. & Mrs. Bill Strong
and Lori, Seaforth; Mr. & Mrs.
Grant Skinner and girls, Mrs.
Mary Brock and Miss Janice
Morley spent Sunday with Mr. &
Mrs. Norman Brock and Bill,
Exeter.
• $A VE DOLLARS ON .
Moffat 30"
DELUXE
Gas Range
REG. 2 CM $289.00 15 WITH
TRADE
NOT AS ILLUSTRATED
CHECK THESE FEATURES
• Automatic Clock and Oven Timer
• Automatic Pre-Beat Control
• Centre Simmer Burner
• Oven Light • Glass Door
FREE
One Tank of Propane
(Value $8,75) on Your
First Delivery After
Installation of Your
Ranges
ALSO AVAILABLE (N 24" SIZE
Hotson Propane
238-2371 DRANO BEND
SUPERIOR — WHITE OR BROWN
BREAD
24 oz. Enriched Fresh Daily
5 $100
LOAVES III
Homemade
PURE PORK
Sausage
Made with Pure Pork,
Salt and Butcher Pepper
(our own)
Pineapple, Grapitruit
or Pineapple and range
Beans with Pork't.tanCamps
)4 oz. tins.
3 for
5 for
Aylmer
Tomato Catsup
Apple Juice
Saito Fancy
11 oz ottles
MitchelP
48 oz. ti
for
for
Freezer Queen
ROAST TURKEY
Or VEAL 2 for
4 for
for
Solid
7 oz. tin
Chicken, Hamburg),
Pork etc. Reg. Pkgs':,
Lushus assorted
Reg. Pkgs.
for 15 oz. tin
Pure, Fresh
100% Vegetable Oil
3 28 oz. f
Decanter Jars for
Dares Assorted
Cookies or Jumbled Oatmeal
Nutty Crunch, Moonglo
Popping Corn
'Robin Hood
Cake Mixes
Spaghetti
Shortening
12 oz. pkgs. 3 for
Top Crop
1 lb. pkgs. 6 for
6 for
5 for
Pouch Pack
Assorted
Heinz Cooked
14 oz. tin
5c off Pack 3 1 lb. pkgs.
Fluff°
SPARE RIBS Lean Meaty lb.79C
FRESH PRODUCE
'ging/PPP-
Noma/
Pie Fill E. D. Smith Cherry 19 oz. tin 590
Laundry Detergent
Cheer 27c Off Label — 5 lb. Soap $ 1.63
Mirr Liquid Detergent for Dishes 2-24 or, banded 790
Rice Krispies Xellogas Giant 11 o2,1119. S50
Sauerkraut Sehneider's Bulk 2 Ibs, 490
5-POUND BAG
REOPATH SUGAR
with 4 Westinghouse
Light Bulbs at
Regular Price
40-60.100 watt
EXTRA SPECIAL
St, Williams
;2 Strawberry or Raspberry Ja mz
AYLMER FOODS AT
GREAT SAVINGS
Fruit Cocktail Choice 14 oz. tins 2/53(
Choice Peaches 19 oz. 39A
Green or Wax Beans 14 oz. 2 /394
Cream Corn Choice 14 oz, 2/39
Choice Peas 14 oz. 2/39n
Tomato orVegetable Soup 10!°s. 4 /4 U
Schneiders 14 lb. each 8 lb. Carton 5.45 ,
BEEF STEAKETTES
WIENE RS
Maple Leaf 1 lb. Vac Pak lb. 59C
Cirnikolitagb PICNICS ib.59C
FREE Ontario Grown Cooking
t
Lemons /2
140's LB, BAG 7 Onions 3
California
South African Sweet & Juicy
Oranges 11 s
Forty Fathoms 5 lb, Economy Box
Perch Fillets
FEA
Old South (The Best) Loazr.r
tins 2/890 12
Orange Juice . (10.49 cis of 24)
Green Peas M 2C1Iaa nPF:ccy 490
A BIG 3-DAY SAVINGS SI4ELL-OUT
Ballet
T oilet Tissuecwatti:uerZ ' 2 Roll Pkg.
$1.99
2...890 White Tuna
Shake & Bake
Jelly Powders
Swifts Tempt
Dog or Cat Food
Ellmarr Table
Margarine
E. D. Smiths
Garden Cocktail
Juice Del Monte
Dollar aY S
Phone 235-0272\
BUY-OF-THE-WEEK
T
Legion ladies mark Noe October 10, 1969
birthday with potluck
The Ladies Auxiliary to the their ten year pins were Jean
Royal Canadian Legion held Noels, Susan, :Cann and Anita
their meeting Monday evening Bunter,
with 27 present. Comrade Lois A ,donation was made to the
Brintnell was in the chair. new Ranger Company with Mrs.
A potluck supper preceded Luxton in charge.' The ladies also
the meeting to mark the group's are giving the material to make
eighteenth birthday. - drapes for the Scout Hall,
Zone commander Evelyn The Remembrance Day
Carroll, .0oclerich, accmpanied service will be held Sunday,
by Comrade Hall visited the November 9, The ladies will also
local ladies. Mrs. Carroll cater to a banquet for the
delivered a message. ' Legion men November 11.
Three comrades who received There will be .4 bowling
tournament November 5 and a
visit to Westminster Hospital
November 26,
The mystery prize was won
by Mary Thompson. Lunch
including a birthday cake
rounded out the nyening.
Area couple
wed 40 yrs.
Frozen chops or steaks may
be thawed and cooked as for
fresh. If chops are fried or baked
while still frozen, the cooking
time should be increased by half
as much again as that required
for those cooked fresh. Frozen
chops or steaks which are to be
braised or broiled are best
thawed before cooking.
* *
TEAM APPLES WITH PORK
Apples and pork are natural
"go-togethers". Their distinctive
flavors enhance one another and
they are both widely available
during the fall and winter
months.
APPLE-PORK CHOP SUEY
11/2 pounds lean, boneless pork
cup cooking oil
1 cup sliced onion
1 cup boiling water
1 beef bouillon cube
2 cups diagonally sliced
celery
2 cups sliced mushrooms
(1/2 pound)
1 cup green pepper, cut in
strips
11/2 cups peeled, diced apple
2 tablespoons cornstarch
2 tablespoons soya sauce
1/2 cup cold water
1 can (19-ounce) bean sprouts,
drained
Cut pork in julienne strips (1/4
inch x 2 inches) and brown in
hot oil, about 10 minutes. Add
onion and saute 5 minutes. Add
boiling water and bouillon cube.
Stir until dissolved. Cover and
simmer until pork is tender, 20
to 25 minutes. Add celery,
mushrooms, green pepper and
apple. Cover and cook 5
minutes. Combine cornstarch
with soya sauce and cold water.
Add to pan and stir until
thickened and clear, about 5
minutes, Add bean sprouts and
heat thoroughly. 6 servings.
* * *
00(4 A2 eta
The Times,-Advocate
takesgreat pleasure in
extending happiest
birthday greetings to the
following new members of
the Over 80 Club:
Wesley Jaques, 76 John
St. W., Exeter, will be 86
years old November 5;
Mrs, Catherine Zimmer,
Dashwood, will mark her
87th birthday November
17;
Mrs, Susan Snider, Blue
Water Rest Horne and
formerly of Dashwood,
will be 83 years old
November 11;
Mrs, George Jaques,
Tavistock, formerly of
Exeter; will be celebrating
her 88th birthday
November 10;
Mrs. Rega (nee Wein)
Borland, born in Stephen
Township and living in
Timmins, will celebrate
her 96th birthday
November 3;
Mrs. Mary Faist, Blue
Water Rest Home, will be
85 years old November 10.
If you know of
someone who will be 80
years old or more soon,
write or telephone the T-A
office giving us the name,
address, age and birthdate
of the celebrant,
Mr, and Mrs. Edward
Chambers were pleasantly
surprised Sunday when their
family arrived to celebrate their
40th wedding anniversary,
A family dinner was enjoyed
at their home due to the fact
that Mrs. Chambers had been
confined to her bed.
Those present were Mr. &
Mrs. William Priestley and family
of Tilbury, Mr. and Mrs. Lorne
Preszcator and family ofCrediton
and Gloria of Exeter.
ingredients,Add alternately with
apple to creamed mixture. Add
raisins. Turn into greased loaf
pan (9 x 5 inches) and bake at
350 degreesuntil a skewer comes
out clean, about one hour,
For other bread recipes as
well as additional suggestions for
Christmas entertaining, send for
your copy of "Festive Foods",
publication 1407, available free
from the Information Division,
Canada Department of
Agriculture, Ottawa.
APPLE BREAD
1/4 cup butter
2
/3
e
cup sugar
2 cups
s
sifted all-purpose
flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
11/2 cups grated apple
1/2 cup raisins
Cream butter and sugar. Beat
in eggs one at a time. Sift dry
b:*
reported some type of volunteer
experience.
Almost half of the sample (43
percent) had taken part in
continning education although,
only five or six clients were
actively engaged in continuing
education at the time of their
interview.
Eighty six percent of the
women interviewed were
Married. Fourteen percent were
widowed, separated or divorced.
Thirty-five percent of the
married women had husbands
who were better educated than
they were. Just 10 percent were
married to men with less
education.
The clients had a fairly high
level of aspirations. The
positions which attracted their
interest tended to be those
which carried professional or
semi-professional status, and
consequently required
specialized training as well as a
good general education.
At the same time, they were
uaually reluctant to commit
themselves to long-term,
full-time or expensive training
courses, and many were
unwilling or hesitant to accept
full-time work assignments in
the immediate future*
The most general and
noticeable kinds of obstacles
were associated with family
obligations. Typically, the
clients wanted to achieve their
work goals with a minimum of
inconvenience and cost to their
families.
Also in accordance with the
normal order of financial
priorities within the family, the
women were often unwilling or
unable to assign much family
income to their own vocational
goals.
With pork in good supply
during the next few months it
would be wise to become better
acquainted with the various cuts
so you may become a more
discerning shopper. Because the
cuts from the rib or loin are in
greatest demand and are usually
the most expensive it might be
well to look to other cuts of
fresh pork.
When you want pork for
frying do you always select rib
or loin chops? Why not try
shoulder chops or fresh ham
steaks for change. Compare the
cost per pound of these various
cuts, remembering to allow from
1/3 to 1/2 pound per serving.
Remember also that the real cost
is in the edible portion and that
does not include bones!
The home economists of the
Canada Department of
Agriculture describe different
cuts which may be used for
pan frying
Rib chops — contain portion
of rib bones and are somewhat
round in shape;
Loin chops — triangular in
shape with a T-shaped bone.
Some contain tenderloin;
Blade chops — are cut from
the shoulder and contain a
portion of the blade bone. These
chops are much larger thanrib or
loin chops;
Round bone shoulder chops
— can be identified by the small
round bone. They are cut from
the picnic shoulder and are finer
grained than blade chops,
Another fresh pork cut with
an identifying round bone is the
fresh ham steak from the leg. It
is larger, more oval in shape,
more meaty and coarser grained
than the round bone shoulder
chops.
APPLE STUFFED SPARERIBS
2 pieces back spareribs
(about 3 pounds)
1/2 cup chopped onion
1/2 cup diced celery
1/4 cup butter
4 cups toasted bread cubes
2 cups peeled, diced apples
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sage
2 tablespoons brown sugar
Wipe spareribs with damp
cloth and place one piece,
hollow side up, on rack in
shallow roasting pan.
Saute onion and celery in
melted butter until onion is
transparent, about 5 minutes.
Mix remaining ingredients, add
sauteed vegetables and toss
together lightly. Fill hollow in
ribs with stuffing and cover with
second piece of ribs, hollow side
down. Tie ribs together with
string and sprinkle with
additional salt and pepper. Cover
and bake at 350 degrees until
almost tender, about 11/2 hours.
Uncover and continue baking
until tender and crisp, 35 to 45
minutes. 6 servings.
SAUTEED APPLE RINGS
2 tablespoons butter
1 tablespoon brown sugar
1/8 teaspoon cinnamon
3 medium apples, cored and
cut in rings
Combine butter, sugar and
cinnamon. Heat until mixture
begins to bubble. Add apples
and saute over medium heat
until tender, 3 to 4 minutes each
side. Serve with ham, bacon or
sausages. Makes 12 apple rings.
WITH SHIRLEY J. KELLER
In this week's mail I received
a handsome booklet from the
Ontario Department of Labor
entitled "Women Returning to
the Labor Force," Contained in
it were some rather startling
facts about working women and
I thought some of my readers
would be interested in them*
The information contained in
the booklet is a combination of
data discovered through the
Careers Centre in metropolitan
Toronto, The service was limited
to high school graduates who
have not been working for some
years but no one was turned
away empty-handed.
On entering the Centre, each
woman filled out a questionnaire
and the information in the
booklet is data supplied through
the this source.
While it may not be very
representative of the prospective
female employee in this part of
the province, it does give some
insight into the problems of
working women,
More than 400 clients were
interviewed at the Careers
Centre between April 1967 and
April 1968. The largest
percentage of them — 25 percent
— were between the ages of 40
to 44 years, Thirty-seven percent
of them had three children.
Thirty percent of them came
from families where their
husband's annual income was
between $10,000 and $15,000.
Thirty-five percent of the ladies
interviewed were high chool
graduates.
Fifty percent of those
interviewed had worked
sometime since 1960.
Eighty-seven percent of the
women who filled in the
questionnaire at the Centre gave
non-financial reasons for
wanting to work. Some said they
were looking for an outside
interest. Other reasons given
were: a chance to be useful; a
replacement for declining family
duties; an increase in personal
development; search for a new
challenge; a preferred activity;
companionship; emotional
therapy.
Forty-three percent admitted
there was some financial reason
for working.
It is interesting to note that
the largest percentage of those
women desiring to get back into
the work force were mothers of
children over the age of 13
years. This may be an indication
that expenses soar about that
time when you are raising a
family, or it might simply show
that mother has more free hours
about this stage and feels the
urge to get out and work to fill
her days.
Sixty-eight percent of those
interviewed had long-range plans
to work fulltime, Twenty-three
percent hoped to get into
teaching; 23 percent into social
welfare; 12 percent into public
relations; 11 percent into
household arts; nine percent into
clerical work; eight percent into
library work; five percent into
writing and editing; and eight
percent into other fields. * *
Looking back over the
findings in this booklet, I find
that only five percent of those
interviewed were managing on
under $3.000 annually. Nine
percent came from families
where the income was $3,000 to
$5,000 and 10 percent had
incomes of $5,001 to $7,500.
Eighty percent of the women