HomeMy WebLinkAboutThe Exeter Times-Advocate, 1976-11-11, Page 11threshing machine and was a
licensed auctioneer for many
years. Mrs. Smith was well
known as a seamstress,
They have one son, Gerald' a
barber in Exeter.
Congratulations were extended
by telephone and mail. Greetings
were received from Ontario
Premier William Davis, Huron-
Middlesex MPP Jack Riddell and
Prime Minister Pierre Trudeatt.
Relatives attending from .a
distance were from Elkton, Bay
City, Michigan, Walkerton and
Kitchener.
Mr. & Mrs. W. H. Smith
Sorority members
see Africa slides
The first November meeting of
Xi Gamma Nu Sorority was held
at the home of Mrs, Elsie Tuckey.
The roll call was "Do TV and
radio affect your conversation
around the dinner table?"
Guest Mr. Benson Tuc key then
told, in words and slides, of his
African Safari to Kenya and
Tanzania,
After the closing ritual, lunch
was served by Mrs. June Essery
and Mrs. Yvonne Reynolds.
Give your home a Christmas,
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This is a truly classic piece of fine furniture. One touch will tell
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MR. AND MRS. ROBERT
The Crediton United Church was the setting for the November 6, 1976
wedding of Dianne Hodge and Robert Finkbeiner. Mr. and Mrs. Lloyd
Roezler, Crediton are parents of the bride and the groom is the son of
Mr. and Mrs. Harald Finkbeiner, RR 2, Dashwood. Rev. Bruce Guy of-
ficiated. Matron of honour was Mrs. Mary Hadgins and bridesmaids
were Sandra Munn, Joan Finkbeiner and Joan and Karen Hodge. The
best man was Dave Finkbeiner, and guests were ushered by Bill
Finkbeiner, Bill and Bruce Hodge and Scott Miller. A reception follow-
ed at the Crediton Community Centre and the couple will reside in
Crediton following a honeymoon in Florida. Pix by Peake
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Mr, & Mrs. Wm H. Smith,
Crediton, celebrated their
diamond (60th) wedding an-
niversary at their home,
November 7, 1976, s# family
luncheon was held in their honour
with the immediate family
present.
Mrs. Smith was the former Ida
Welker. The couple were
married November 8, 1916 in
Pigeon, Michigan by Rev, C.
Rodersellar.
The attendants were Mrs. Della
Sims, sister of the groom and the
late Clayton Sims.
Mr. Smith operated a custom
Crediton couple wed 60 years
Times-Advocate,-November 11, 1976 Pogo 11
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i1
The marriage of Cindy Ann Parker and Marvin Brian Taylor was
solemnized at Hensall United Church by Rev, Don Beck. Cindy is the
daughter of Mr, and Mrs. George Parker, Hensall and Mr. and Mrs,
John Taylor, Brucefield are the parents of the groom. Miss Patti
Rowcliffe was maid of honour, bridesmaids were Judith Parker,
Joanne Dodkin and Jackie Taylor. Julie McBride was flower girl and
Roddy Porker was ring-bearer, Best man was Steve Taylor and ushers
were Rick Parker, Murray Taylor and Allan Taylor.
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Those onions
should crackle
The quality of Ontario cooking
onions is just great this year.
"You'll want to serve them often,
as a vegetable," say food
specialists at the Ontario Food
Council, Ministry of Agriculture
and Food.
Check them out carefully. They
should be very dry. Listen to the
crackle of the skins when you
shake the bag. This is a sign of
quality, This year's onions are a.
bit smallerthan those in previous
years, but this does not affect the
quality in any way.
. Store the onions in a cupboard
in a cool room. Onions kept in
cold temperatures (like that in
the refrigerator) will soak up
moisture from the air which will
Cause them to rot.
To cook onions as a vegetable,
first peel them. Insert a toothpick
right through the sides of each
one. Why the toothpicks? To keep
the onion 'together' as it cooks.
Otherwise the layers could 'pop
out' during boiling, Have a pot of
boiling water, to which a pinch of
sugar has been added, on the
stove. Drop the onions in.
Let boil, uncovered, for about
15 to 20 minutes until just tender.
Meanwhile, prepare a light
cream sauce, using part of the
cooking liquid and milk. Transfer
the onions to a serving dish,
remove the toothpicks. Pour the
sauce over.
Cream soups
can be easy
With a few leftover vegetables
)1, and milk, you can create a
delicious cream soup. "Just
make a perfect thin cream sauce,
add finely diced or cooked pureed
vegetables and season to tasts,"
say food specialists at the Ontario
Food Council, Ministry of
Agriculture and Food,
Cream soups should be
smooth . . . not too thick. For
eachcup of milk to be used, melt
one tablespoon of butter in a
saucepan. Mix in one tablespoon
of flour. Cook for a minute or so to
eliminate any raw starch flavor.
Stir in the milk and cook, stirring
constantly, until the boiling point
has been reached. Take the sauce
off the element and add the
vegetables. . .about two to four
tablespoons per cup of milk used.
The vegetables can be pureed (as
in the traditional cream soup) or
just finely diced, Finely diced
vegetables will give a contrast in
texture.
Season the soup with salt and
pepper, reheat.