HomeMy WebLinkAboutThe Exeter Times-Advocate, 1973-01-25, Page 9Iwn.WWwWWWWwwWW0Inile
NYOMMIII IIMONOMMUNO•1101111•111.1111•••••1101•0•101 1111M0
reat values in
from Sealy-the Posturepedic People
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REDUCED! $6 95
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Formerly advertised in
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LIFE at $8995
SAVE $50 ON QUEEN SIZE Sealy's
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Now$19995
2.piece set
SAVE $60 ON KING SIZE Your
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50% more room. Was advertised in
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EXETER
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7
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$
• IL.
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Helpful hints about eggs
For 20 years the Rehabilitation
Foundation for the Disabled
(March of Dimes Ability Fund)
has played an important role in
the development of services for
physically disabled adults in
Ontario. It has experimented and
innovated, and important ser-
vices initially established by or
with the aid of the "Foundation"
are now on their own or have
been assumed by government. In
recent years the foundation's
emphasis has been on vocational
rehabilitation with its network of
sheltered employment services
across the province.
With increasing acceptance of
the night of the handicapped to a
more decent life, government has
steatliTy expanded its role and
the foundation has recognized the
importance of co-ordinating its
activities with government and
other voluntary organizations to
ensure that priority needs are
met and that an orderly pattern
of services and facilities develop.
Many handicapped Ontario
adults feel "shut out" from our
present society and not "shut in".
Although they will never be
employable, the Foundation and
its volunteers believe these
people also have a right to quality
in their daily life.
Recreational opportunities and
direct aid must occur locally as
must the elimination of physical
barriers such as high curbs and
unnecessary steps which deny
access to the disabled, Therefore
the role of the volunteer, both
present and future becomes
increasingly important.
This month, 40,000 dedicated
citizens will be actively engaged
in support of the Rehabilitation
Foundation and the disabled
adults it represents by con-
duction the annual March of
Dimes Ability Fund Campaign in
some 050 communities. Please be
generous when the canvasser
calls.
If anyone feels they can give
one hour of their time to give one
year of help to disabled adults
please contact Dorothy Pfaff,
(235-2013) Local Chairman for the
Ability Funds,
Blitz night is Monday, January
29.
Sorority "senses"
on experience
Zi Gamma Nu Chapter of Beta
Sigma Phi sorority was held at
the home of June Essery,
Roll call was answered by
telling of their most harrowing
experience.
The program on "An
Experience" by June Essery and
Donna Webster was demon-
strated by the use of articles to
experience the four senses,
hearing, touch, sight and smell.
Lunch was served by Brenda
Hennessey and Leona Amos.
NEEPS YOUR ASSISTANCE — Ernie Edwards is just one of over
14,000 handicapped adults presently registered with the Ontario
March of Dimes Ability Fund. He needs the assistance the fund can give
him, and many others like him.
Egg quality, oddly enough, is
something about which many
people know little. A point many
fail to realize is that graded eggs
reach the consumer more quickly
in most areas than in the "old
days". That the colour of the shell
depends upon the breed of hen not
feed; shelled eggs of comparable
quality are equal nutritionally
and that the colour of the yolk is
determined by the feed and does
not necessarily affect nutritive
value, though it may affect
flavour.
Following are some common
misconceptions about eggs and
egg quality which home
economist Dorothy Batcheller
said were brought to her at-
tention at various fairs and
exhibitions in the province this
past year.
There should be some thin
white in a fresh egg. Actually
there is a thin layer and a thick
layer of white surrounding the
yolk in a fresh egg. As the egg
ages the thick white thins out and
the yolk flattens out from its high
rounded shape, This change is
apparent in candling and such an
egg will go into a grade 13 or C
category when it appears on the
grading line. However, eggs will
lose quality in time in the home
refrigerator but the process
speeds up if eggs are left at room
temperature. They lose quality
as fast irt hours at 70 degrees and
over as they will in days under
refrigeration.
It isn't necessary to throw out
an egg with a small blood spot. A
blood vessel will sometimes
break as the egg is being formed
and a spot of blood is trapped in
the egg. This usually is detected
during the grading but may
occasionally be overlooked if the
egg white is very thick, Remove
the spot with a spoon or clean
piece of egg shell. The egg may
then be used as desired.
Two little fuzzy white cords,
called Chalazae, are visible on
either side of the egg yolk when
an egg is broken out. They have
nothing to do with a fertile egg.
These cords are a thicker egg
white and anchor the yolk in
place. If examined closely they
look like a twisted string and are
actually part of the yolk case
twisted like a little package to
keep the yolk from leaking out,
They do not need removal unless
eggs are being used in soft
custard or eggnogs. When eggs
are beaten with a rotary beater
the Chalazae usually cling to the
beaters and can be easily
removed without having to strain
the egg mixture. The fresher the
egg, the more obvious the
Chalazae.
Eggs are an inexpensive
source of top qualityprotein and
as such make an inexpensive
substitute for meat. Try baked
tea biscuit wrapped devilled eggs
as an easy and filling main
course. Serve hot with chili sauce
and choice of vegetable.
Place two devilled egg halves
together to form one egg. Roll tea
biscuit dough to thickness oft".
Cut into 3" squares or slightly
larger and wrap one egg in each
square. Bake at 425 degrees F.
until biscuit is cooked and golden
brown. Wrapped eggs are good
served cold or hot
March of Dimes canvass to start
Don't "shut out" handicapped
qo