HomeMy WebLinkAboutThe Exeter Times-Advocate, 1975-12-18, Page 22MR. AND MRS. RICHARD NEIL JENNISON
Wendy Lee Grasdahl and Richard Neil Jennison were married
November 29, 1975 at Grand Bend United Church with Rev. Harley
Moore officiating. Parents of the couple are Mr. and Mrs. Clifford E.
Grasdahl, Crediton, and Mr. and Mrs. Robert H. Jennison, Grand
Bend, Attending the bride were Mrs. Liz Masse, Mrs. Patsy Grasdahl,
and Miss Linda Franklin. Best man was Bill Kraft; Ron Grasdahl, and
Bill Jennison were the ushers. Mrs. Jeannie Jones was the soloist who
was accompanied by Mrs. Marilyn Dykeman. After returning from a
wedding trip to Nassau, Mr. and Mrs. Jennison took up residence at
RR I, Grand Bend. photo by Doerr
MR. AND MRS. DAVID BRADLEY LOVELL
November 21, 1975, Elizabeth Ann daughter of Mr. and Mrs. Gordon
Munn, Exeter, and David Bradley, son, of Mr. and Mrs. Leonard Lovell,
Kippen exchanged vows at the Hensall United Church. The double ring
ceremony was performed by Rev. Donald Beck. Beth Crerar, friend of
the bride was maid of honour and Kevin Lovell brother of the groom
was best man. The ushers were Doug Munn and Paul Jeffery. The cou-
ple will reside at RR 2, Kippen.
• •• •••• •••
Two new residents, Mrs. Howes
and Mrs. Jennie Lawson were
welcomed to, the Home on
Monday afternoon. Marie Flynn
and Norman Speir provided the
old tyme music with the Clinton
Christian Reformed volunteers
assisting with the activities.
Mrs. Dave Rolston, of Goderich
arranged a Family Night
program of sacred music
featuring the Chapelites. The
residents enjoyed the in-
strumentals, vocal solos, duets, a
reading and a sing-a-long of
carols. Mrs. Henry thanked the
group and expressed the wishes
of all of the residents that they
would make a yearly visit.
The "Over 90" Club held
monthly meeting Wednesday
with an attendance of 35 mem-
bers and guests. Mrs. Lawson
was welcomed to the Club and
Mrs. Elsie Henderson was a
guest for the afternoon and
played the piano accompaniment
for the Christmas program.
Lunch was prepared by the
kitchen staff and served by the
Walkerburn Club • volunteers of
Auburn.
The Seaforth Community band
provided a Christmas program
on Sunday afternoon arranged
and directed by Dr. Toll. The
band played several march
selections and Christmas carols.
Mr. & Mrs. Jack Dickens and
Mr. & Mrs. Cork), Pearson,
Kintore have just returned from
a holiday in Trelawny Beach,
Jamaica.
Mr. & Mrs. Jack Dickens are
recent visitors with Mr. & Mrs.
Gord Noels and Mr. & Mrs. Ralph
Milison, London.
Mrs. Louise Pincombe won the
Xi-Gamma-Nu sorority hand
hooked rug.
Bible Canvass
Meine Eizenga and Mrs. Bev
Turner, president and treasurer
of the Canadian Bible Society,
Exeter, have announced that
$1859.00 was collected for the
society in 1975.
following salad is a must at our
house several times a year,
Cabbage and Beet Salad
3 cups finely shredded cabbage
1 19-ounce can diced
beets, drained
1 4 cup finely chopped onion
I? cup diced celery
1 teaspoon salt
1 8 teaspoon pepper
Sour Cream Dressing
1/3 cup dairy sour cream
2 teaspoons vinegar
1 8 teaspoon salt
Dash pepper
Mix vegetables, salt and
pepper. Chill. Combine
ingredients for dressing, Just
before serving, add dressing to
vegetables and toss to coat
pieces. Serve on lettuce or green
cabbage leaves. 6 servings.
Huron County
Family Planning Project
Invites You To Attend
FREE BIRTH
CONTROL
CLINIC
Every Tuesday
from 6:30 - 9 p.m.
HURON COUNTY
HEALTH UNIT
Ann St., Exeter
For Information
Call 235-1014
Weekdays or Tuesday evenings
All medications, IUD's etc.
provided free of charge
Everyone welcome
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As the Christmas season ap-
proaches, we are all aware of
special customs and activities
which through the years have
become traditional in our own
families.
Some of us have brought these
traditions with us from the
country of our birth, others have
just accumulated our own special
ways of celebrating the festive
season through many
generations in Canada. One of the
most important facets of our
holiday celebrations, and indeed
one of the most enjoyable, is food.
It might be interesting to take a
look at some of the festive feasts
of days gone by and compare
them with those of today.
First, we will look in at Fort
Edmonton, headquarters of the
Sakatchewan District, with the
famous artist, Paul Kane, on
Christmas Day, 1847, "At the
head of the table, before Mr.
Harriett, was a large dish of
boiled buffalo hump; at the foot
smoked a boiled buffalo calf.
Start not, gentle reader, the calf
is very small, and it is taken from
the cow by the Caesarean
operation long before it attains its
full growth. Thus, boiled whole,
is one of the most esteemed
dishes amongst the epicures of
the interior. My pleasing duty
was to help a dish of mouffle, or
dried moose nose; the gentleman
on the left distributed the white
fish, delicately browned in
buffalo marrow. The priest
helped the buffalo tongue, whilst
Mr. Rundle cut up the beavers'
tails. Nor was the other gen-
tleman unemployed, as all his
spare time was occupied in
dissecting a roast of wild goose,
The centre of the table was
graced with piles of potatoes,
turnips, and bread, conveniently
placed, so that each could help
himself without interrrupting the
labours of his companions".
From the West, let us travel
East and look at the Christmas
preparations of a French-
Canadian habitant farmer of
several generations ago, "As the
Christmas-tide drew near, milk
was unfrozen for the mixing of
pies cakes, custards, and
troquignols'; these latter being
rich crullers that kept almost
indefinitely.
The house grew redolent with
the varied aromas of pastryand
spices; the cupboards began to
fill up with dainties; along the
shelves of the cold pantry were
ranged dozens of fat meat-pies;
enormous cooked hams and
assorted roasts, platters of meat-
balls, pigs' knuckles, and
sausages, not to mention big
kettles of golden pea soup
enriched with hulled corn and the
delicate leaves of `sarriette' ".
Now, I daresay your tastes do
not run to dried moose nose,
beavers' tails, nor perhaps even
pigs' knuckles as an ideal
Christmas dinner, but it might be
helpful in view of the high cost of
living at present to remember
that the old-fashioned carrot
pudding cannot be beat as a rich,
delicious ending to that turkey
dinner which has become so
traditional in this part of the
country.
Salads are part of good eating
habits all year round. They also
emphasize the traditions of the
Holiday Season either as an
accompaniment to the meal or as
a colorful table centre piece.
The following salads provide
color and flavor for the holiday
menu.
Cranberry Apple Salad
2 cups apple juice heated
to simmering
Add: 1 pkg apple jello and stir
until dissolved
1 1 2 cups cooked cranberries
dash salt
Pour into a 4 cup mold.
Cranberry Crunch Salad - make
as Cranberry Apple Salad but
fold in 1 1 cup chopped celery and
cup chopped walnuts when
mixture begins to set.
This salad comes highly
recommended by my sister who
had it served to her at a dinner
recently.
Raisin Orange Salad
Cook 1 2 cup raisins
in 11 2 cups water
Add and dissolve 1 pkg.. orange
jello powder
1 2 cup orange juice
1 cup orange or pineapple
sections,
Pour into mold and chill
Pear Nut Souffle Salad
1 cup boiling water
1 (3-ounce) package lemon
or lime flavor gelatin
1 2 cup cold water
1 2 cup real mayonnaise
1 .1 teaspoon salt
1 (1-pound) can pear halves,
drained and diced
1 (3-ounce) package cream
cheese, softened
1,1 cup chopped walnuts
Western iceberg lettuce
Pour boiling water over
gelatin; stir until dissolved. Add
cold water, mayonnaise and salt.
Blend with rotary beater, Pour
into 9 x 5 x 3-inch metal loaf pan.
Chill in freezing unit 20 to 25
minutes or until firm about 1 inch
from edges of pan but soft in
center. Meanwhile, mix pears,
cream cheese and walnuts
together. Turn chilled gelatin
mixture into bowl and whip with
rotary beater until thick and
slightly fluffy, Fold in pear
mixture, Pour into 1-quart mold
or individual molds. Chill in
refrigerator (not freezing unit) at
least 11 '2 hours or until firm.
Unmold, Serve on iceberg lettuce
rafts or in crisp lettuce cups.
Garnish with nuts. Makes 4 to 6
servings.
Cabbage and beets make an
interesting combination and the
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Page OA Times-Advocate, December 18, 1975
HOW about a :nice 'buffalo
hump' for Christmas dinner?
pwyn's Cookery Corner
Salads to add sparkle