The Exeter Times-Advocate, 1976-08-05, Page 9MR. AND MRS, KEVIN BODALY
Former resident of Lucan, Cathy Sprague and Kevin Bodaly of London
exchanged wedding vows in a double-ring ceremony on July 10, 1976
in Royal View Pentecostal Church, London. Officiating pastor was Rev.
Peter G. St. Don. The bride is the daughter of Mr. and Mrs. Ronald
Sprague and the groom is the son of Mr. and Mrs. Fred Bodaly all of
London. Bonnie Sprague, sister of the bride was matron of honor and
bridesmaids were Gale Clark, Cheryl Bodaly, Nancy Bodaly and
Gwennyth Bodaly. Brent Bodaly was best man and guests were
ushered by Dan Sprague, Wayne Alguire, Steve Green and Jim Keddy.
The couple will reside in Peterborough where the groom will be atten-
ding bible college this coming fall. photo by Paul Sprague
Fresh summer fruit
to delight everyone
ry
Re
I
C .0
is
0 xi
3)
VW
0
0
0
.
1 a
c
m
a dn
C
is
0
0
0
'MI
Re
• C
. is
is
A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET
Weekly food Sped,
Open i. days a week "
MEAT 00111101
Fresh Chicken, Backs attacbeci
Legs Si Breasts lb.
Fresh
Chicken Wings lb
New Zealand Boneless 3 Ib, AY,
Lomb
Shoulders $1 .1
Frozen Htility,Grade 5 to 6 lb. AV.
• ' Roasting
chickens
,Schneiders 1 lb, Cello lb, each
Beef
Steakettes •
Schneiders or country Mapte
ell AI mute acon
Schneiglero aleefillabon
Bologna
Schneiders Trey Pock.English
Sausage lb
Schneiders
Wieners
Schneiders
Beef
Patties
Regular
Beef Beef
lb. 2 2 oz. portions
2 lb. Box
Del Monte Pineapple-Orange, Pineapple-Grpefruit
Fruit
Drinks .0°.2/88
Jolly Miller
Orange
Crystals
llo
0
0
0
MAXWELL HOUSE
INSTANT COFFEE 1Z:1r $3.19
Mother. Parkers
Tea Bags
. Gay Lea
w
,0, S 31b. I
•-""NEATIZ,,,'".a.t:Utar
10 oz. 3/$1.00
12 oz. VS1.00
14 oz. 3/$1.00
ky $1.59.
Case of 24 $3.49
15 oz,.
2/$1
7:0
0
0 a
3
is
Pineapple
.. Glad
Ocirbage
.Bags
W.UMNal
Del Monte Fancy
CREAM :CORN
Clarks Choice
KERNELCORN
York
FANCY PE S
Purina puppy • CHOW
Cavalier.
SOFT DRINKS.
Aylmer
'CATSUP
Palancla Choice Crushed, Sliced, Ticl Bit,
• •
A
26x36
19 oz. 2/8
BAKERY TREATS
Superior Enriched
Hostess
BREAD APPLE PIES
24 oz. 20 oz,
3/1 .1 9 89'
ti SUPERIOR FRESH PRODUCE
Can, No. 1, Produce of LLS,A,
IANTALOUPES:,.Ea
COOKING ONIONS 21b.: ta-g.
Sunkist 113's
ORANGES
MARHET
Fe
ut
in
0
0
m m
)a.
Ro
tri
C
0
0 a
3
is
•
O D MA
R
KE
ce
0
&H
U
PE
R
IO
R F
•
• D MA
:
tu ac
0
0 u.
ix
LTe
4
A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET
'1.79
99
1.19
2
314 oz,
100's
99
aC
0
0
0
oc 411
a.
V)
.... „ .... :
Del Monte Fancy
WAX or,
GREEN BEANS Heinz
SAUCE,
.0, 2/55
11.7 oz..
Dixie Stems.anci piees
MUSHROOMS 10 oz. tin 9.
C
m
io
O
io
a
io
-4
FROZEN
Valley Farm
Crinkle Cut, Choice
FRENCH FRIES
2/1
WzMA4SIOU MM
RED HAVEN
PEACHES
N
5,
ARRIVING
DAILY
38 oz. 1.49
34 oz. '79t
anscovik • -
SAN! FLUSH:
EXETER'S
LARGEST
DEPARTMENT
STORE
the unction
NOW OPEN 6 DAYS A WEEK & R1DAY NIGHT
If You Like To Sew
You'll Love These Values
259/
FF
Now is the time to stock up on beautiful
fabrics and get really substantial savings.
Most of our fabrics have been reduced for this
special event. Choose 'from dozens of
beautiful colors and textures.
THREE DAYS ONLY
— BUY NOW & SAVE
Use Your Chargex or Masterchorge
FLOOR COVERING • WALLPAPER
FAMILY CLOTHING • DRAPES
• FABRICS
Huron County
Family Planning Project
Invites You To Attend
FAMILY PLANNING
CLINIC
Every Tuesday
from 6:30 - 9 p.m.
HURON COUNTY HEALTH UNIT
Ann St., Exeter
For Information Call 235-.1 01 4
Weekdays or Tuesday evenings
All medications, IUD's, etc. provided free of charge
Everyone welcome
Times-Advocote, Augsrst'5, 1974
Page 9
I
Okay Horizons grant
to Grand Coves club
The Federal Government has
awarded a New Horizons grant of
$11,878 to the Bluewater Arts and
Crafts club at Grand Coves at
Grand Bend to establish craft and
recreational activities for
retirees in the area,
The program will provide a
number of recreation activities
for retired persons residing in
Grand Coves Estates, the new
retirement residential area at the
edge of the village of Grand
Bend.
Included will be carpentry,
gardening, ceramics, quilting,
A burning question arose at
Tuesday night's session of Exeter
council when a letter was
received from Fire Chief Gary
Middleton suggesting some
changes in the town's burning
bylaw.
Middleton indicated he had
approved numerous burning
permits since the bylaw was
GENEMOVSMEMNBENV
Over 80 Club
Bert Francis celebrated
his 90th birthday, July 29,
1976 and Wilbert Dining,
Ilensall was 80 on July 26,
1976.
IMARMEMANNUMMERM
Yamaha
AVAILABLE AT
OUNTRY CORNS
MT. CARMEL --237-3456
OPEN TILL 10 P.M.
rug-hooking, ping-pong, shuf-
fleboard and exercises.
A.J, Flynn, president of the
Bluewater Crafts Club told the T-
A Friday that most of the
recreation activities would be
carried on in the clubhouse at
Grand Coves.
6The grant awarded under
Canada's New Horizons program
is a part of a total of 149, in-
volving 16,178 people given to
similar groups across Canada.
Since New Horizons was in-
troduced in 1972, a total of 6,011
projects have been funded for
$35,110,771.
passed, while at the same time
just as many had been turned
down.
He suggested the matter should
be re-opened for discussion to get
some clarification on what and
when permits should be ap-
proved.
In addition, he advised council
that the bylaw should carry a
penalty clause that when a fire
alarm was answered in relation
to one of the permits, a charge of
$200 per hour be levied against
the property owner involved.
Council discussed the matter
for some time and most felt the
issuing of permits should be left
at the discretion of the fire chief.
"At times it (the bylaw) seems
ridiculous," Councillor Ted
Wight commented, but added
that, "if you open the door you'll
have burning all over town
again."
It was finally agreed to have
Middleton attend the next council
session to more fully consider the
matter.
1 (2-oz) package powdered jam
and jelly pectin •
1, cup Crown'Brand corn syrup
4 cups sugar
Rinse, stem and fully crush
raspberries one layer at a time to
let juices flow freely. Measure 3
cups. In large bowl or saucepan
stir together raspberries, lemon
juice and water. Slowly sift in
jam and -jelly pectin stirring
vigorously for 3 minutes: Set
aside for 30 minutes, stirring
occasionally, Add corn syrup,
stirring well. 'Gradually stir in
sugar. To hasten sugar
dissolving, jam mixture may be
heated very slightly, but do not
heat to more than 100 degrees F,
(lukewarm). Ladle into washed
and scalded 1 2 to 1-pint freezer
containers or glass jars leaving
'2-inch headspace. Cover at once
with tight lids (no paraffin
needed). Let stand at room
temperature until set (may take
up to 24 hours); then store in
freezer and transfer to
refrigerator as needed. Makes 8
('2 pint) containers
Spiced Peach Freezer Jam
2'2 pounds fully ripe peaches
(about)
1/4 cup lemon juice
1 2 teaspoon ground ginger
1 2 teaspoon ground nutmeg
1 (2-oz) package powdered jam
and jelly pectin
1 cup Crown Brand corn syrup
41 2 cups sto,gar
Rinse, peel, pit and fully crush
peaches. Measure 31/4 cups. In
large bowl or saucepan, stir
together peaches and lemon
juice.. Add ginger and nutmeg;
mix well, Slowly sift in jam and
jelly pectin, stirring vigorously
for 3 minutes. Set aside 30
minutes, stirring occasionally.
Add corn syrup, stirring well.
Gradually stir in sugar. To
hasten sugar dissolving, jam
mixture may be heated very
slightly, but do not heat to more
than NO degrees F. (lukewarm)
Ladle into washed and scalded 1/2
to 1-pint freezer containers or
glass jars leaving '2 -inch
headspace. Cover at once with
tight lids (no paraffin needed).
Let stand at room temperature
until set (may take up to 24
hours). Store in freezer and
transfer to refrigerator as
needed. Makes 7 (1 -2-pint) con-
tainers
Blueberry Peach Freezer Jam
4-5 cups fully ripe blueberries
(about)
6 medium fully ripe peaches
(about)
1'2 cup lemon juice
1 (2-0z) package powdered jam
and jelly pectin
1 Cup Crown Brand corn syrup
41 -2 cups sugar
Rinse and stem blueberries;
fully crush berries one layer at a
time to let juices flow freely,
Measure 11 2 cups. Rinse, peel, pit
and fully crush peaches. Measure
11 2 cups. In large bowl or
sancepan stir together fruit and
lemon juice. Slowly sift in jam
and, jelly pectin, stirring
vigorously for 3 minutes. Set
aside 30 minutes, stirring oc-
casionally. Add corn syrup,
stirring well. Gradually stir in
sugar, ' To hasten sugar
dissolving, jam mixture may be
heated very slightly, but do not
heat to more than 100 degrees P.
(lukewarm). Ladle into washed
and scalded i to 1-pint freezer
containers or glass jars leaving
'2-inch headspace. Cover at once
with tight lids (no parrafin
needed). Label all containers.
Let stand at room temperature
until set (may take up to 24
hours) then store containers in
freezer and transfer to
refrigerator as needed. Makes 7
(12-Pint) containers.
Fresh summer fruits are
everyone's delight. Juicy, ripe
peaches, plump red 'raspberries,
not to mention plums, cherries
and blueberries, Alas, the season
is far too short, but there are
various ways to preserve
nature's bounty. Fruit jams are a .
natural. And, nothing could be
simpler than freezer jams.
Easy to make, simply sift the
powdered jam and jelly pectin
over the prepared fruit, leave the
mixture to stand for 30 minutes
and then sweeten the fruit
mixture with corn syrup and
sugar.
When the jam is ready it is
ladled into scalded 1 2 -pint to 1-
pint freezer containers which can
be anything from an empty jar
from a gourmet delicacy to
containers made especially for
freezing. Remember to to leave
1 /2-inch headspace to allow for
expansion in freezing. No
paraffin is needed, and, once the
jam is set, it goes directly into the
freezer for' storage.
Treat your whole family by
preparing these delicious freezer
jams today!
• Raspberry Freezer Jam
3 pints ripe raspberries (about)
2 tablespoons lemon juice
1 2 cup water
Fire chief suggests
burning bylaw change