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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1976-05-13, Page 7 7:15 a.m. 7:26 a.m. 8:43 a.m. 8:54 a.m. 10:55 a.m. 1 1 :06 a.m. • 1st & 2nd class available True or false? ANSWER . :4insuoD sppo.illoN uoadcunj pun •d•D •N•D uo option -pa u! siar!4. Hai .14;) •puoi6u3 'nomad Lil uoi.!paiD pun Japxg uaem4aq aoplado Aopuns un aano pua Applaam (pc* sup.14.400 •anJi QUESTION TRAIN SCHEDULE EXETER - CREDITON Lv Exeter Ar Crediton Exeter Travel Centre Main at Huron St. EXETER 235-0571 Open 9:00 a,m. - 5:30 p.m. Monday to Friday ever been +o Sckatz. afire- IC you, cion i-t To* tl nteici more, 11(\15 reallyt 5 +\ne... ID cxce, +0 cbni,Q,) e, pi' e v cry V1 -4o rt o-thb5 ren (iof 1ANe, mosi- rnohairs \iouk tit( did .see_ D 5w "o r yours el if yoct, mc, Mala. RAP ANNOUNCES Tennis Registration WILL BE HELD ON Thursday, May 20 — 7:00-9:00 and Saturday, May 29 —1:00-3:00 p.m. EXETER PUBLIC SCHOOL GYM — Victoria St. E. • INSTRUCTION will be provided for both children and adults at two levels — beginners and intermediate, • LESSONS will run for one hour per day on Monday, Wednes- \ day and Thursday, for 3 weeks — a total of 9 hours of instruc- tion, • 4 SESSIONS, beginning on — Monday, May 31st. (Evenings Only) — Monday, June 28th, — Monday, July 19th (Afternoons — Monday, August 9th. • FEES: These rates have been tentatively set at $13.00 per session of 9 lessons, but they will have been finalized by registration time. • All spots are booked on a first come, first served basis, • Maximum of 12 participants per class. For more details call the Recreation Office 235-0391 arid Evenings) Times-Advocate, May 13, 1976 Page 7 Unique summer employment Nuts add snap and crunch and goes into the bush. When asked what the men do during their off hours, Ross replied, with a distinct grin on his face, that they sit around and tell old jokes a lot. Nevertheless, the excursion is anything but boring as Ross explained. The men did get stranded last summer in nor- thern Manitoba. Apparently, they landed to re-fuel and some mechanical.failure prevented the helicopter from starting up again. This happened at 11:00 a.m. and the men weren't rescued until 6:00 p.m, the next day, Their small transmitter was heard by a PWA airliner which subsequently sent a four-engine nurcules bomber to locate the crew. During the wait to be discovered, provisions were diminishing quickly. Ras Huntley demonstrated his resourcefulnesS when he grabbed the last two pieces of bread and carefully placed two Crispy Crunch bars between them. That's one meal that will long be remembered. • Add a snappy crunch to any recipe with an all-time favourite — nuts, These' nutty delights all owe their distinctive flavour and texture to a generous helping of walnuts. Each includes an easy preparation bonus as well, starting with a prepared biscuit mix. The heavenly aroma of spice and yeast can only be equalled by the taste of German Coffee Cake, warm from the oven. Tender cake-like bread pleasantly contrasts its crunchy, sugar-nut topping. Next, Caramel Nut Pudding, a new version of the traditional cottage pudding provides a happy ending to any meal, The good flavour and crunchy texture of chopped walnuts coupled with a smooth caramel sauce make this delicious cake-like dessert special. You can't lose when two favourites, chocolate and nuts, combine in one recipe — Nut Chip Bars, Make them in minutes using prepared biscuit mix to complete the simple success story. German Coffee Cake 11/4 cups lukewarm water (100 degrees F.) 1 teaspoon sugar 1 envelope active dry yeast 1/2 cup butter or margarine 2/3 cup granulated sugar 3 eggs 2 teaspoons vanilla 4 cups prepared biscuit mix 1 cup lightly packed brown sugar 1/3 cup prepared biscuit mix 2 teaspoons cinnamon 1 cup chopped walnuts 2 tablespoons melted butter Preheatoven to 325 defrees F. Grease two deep 9-inch round cake pans or two 8-inch square pans. Stir warm water and sugar together until dissolved, Sprinkle yeast over top and let stand 10 minutes, Stir briskly with a fork, In a large mixer bowl, cream butter and sugar together. Beat in eggs and vanilla, beating until light and fluffy. Stir softened yeast into' creamed mixture alternately with 4 cups prepared biscuit mix, Make 3 dry and 2 liquid additions, combining lightly after each, Cover and let rise in bowl about 30 minutes in a warm place. Stir down, and turn into prepared pans. Meanwhile, mix remaining ingredients together ,until crumbly. Sprinkle over batter. Bake in preheated 325 degree oven for 40 to 45 minutes or until golden brown and cake is beginning to pull away from sides of pan. Makes 2 coffee cakes. FOR MOM: Carolyn Dykeman, Exeter, knew exactly what her mom wanted for Mother's Day when she pick- ed out this flower arrangement. Helping Carolyn with her choice is Pat Berends T-A photo by Youngs W.I. annual meeting held in Waterloo By SHARON 5PECHT Spending most of one's sum- mer vacation in an area sparsely populated, where, the nearest paved road is 200 miles away and the temperature is known to drop to freezing, would not appeal to many but it does to Ross Huntley of Exeter. Ross, a 4th year Geo-Physics student at The University of Western Ontario, has a rather unique summer job, a con- tinuation of his last year's em- ployment with Trigg & Woollett, a geological consulting firm. First of all, geo-physics itself, deserves an explanation. The course of study involves detec- ting the interior of the earth by remote methods and searching for minerals. At the beginning of June, Ross will be packing his gear and beginning his journey to Great Bear Lake and through a fair portion of the Northwest Territories. His mode of travel will he a helicopter and his companions for the 10-week expedition will number ap- proximately five, including a pilot and navigator. Ross operates the sampler, a line dropped from the helicopter which collects lake bottom samples, one every 3 or 4 square miles. At the end of a working day, these samples are hung in a tent, dried out with heaters, and then sent to Ottawa to be analyzed for minerals, At this point, one might wonder why wet lake samples are taken rather than dry land specimens. Ross explained that the lake bottom samples are much more con- centrated as opposed to those which,have eroded somewhat on the surface. Ross is looking forward to next month when he leaves civilization Over 80 Club Mrs. Agnes Davis, Exeter, Ontario, 80 on May 10. ROSS HUNTLEY of Exeter, a Geo-Physics student a't UWO, will be spending most of the summer months in a helicopter as he did last year, collecting lake bottom samples in northern Canada. He only hopes he doesn't get stranded again this year. T-A photo by Sharon Specht. Caramel Nut Pudding 2 cups prepared biscuit mix 2/3 cup lightly packed brown sugar 1 egg 3 4 cup milk 1 teaspoon vanilla 11 2 cups lightly packed brown sugar 1 4 cup butter or margarine 2 ,2 cups boiling water 1 cup chopped walnuts Preheat oven to 350 degrees F. Grease a 9-inch square cake pan. Combine prepared biscuit mix and 2/3 cup brown sugar. Beat egg, milk and vanilla together. Blend liquid into dry ingredients, beating for about half a minute. (Batter will be lumpy Sprinkle 11 2 cups brown sugar over bot- tom of prepared pan. Dot with butter, then pots- boiling water over top. Drop dough from a spoon into syrup. Sprinkle with walnuts. Bake in preheated 350 degree oven for 40 to 45 minutes or until golden. Makes 9 servings. Nut Chip Bars 1 cup prepared biscuit mix 1/4 cup lightly packed brown sugar 1,4 cup melted butter or margarine 1/2 cup chocolate chips 1 4 cup chopped walnuts 2 egg whites 1 2 cup lightly packed • brown sugar 1 4 cup finely chopped walnuts Preheat oven to 325 degrees F. Grease an 8-inch square cake pan. Combine prepared biscuit mix and 1 4 cup brown sugar. Blend in melted butter and press into prepared pan. Sprinkle chocolate chips and '/4 cup walnuts over dough, pressing in lightly. Beat egg whites to soft peaks. Gradually add 1/2 cup brown sugar, beating until very stiff. Spread over chocolate chips. Sprinkle with 1/2 cup finely chopped walnuts. Bake in preheated 325 degree oven for 30 to 35 minutes, or until golden brown. Cool and cut into bars. Makes 20 bars. Waterloo-Oxford District Secondary School Glee Club, under the direction of Ed Ferguson, was a relaxing in- terlude of the conference. Dr. J,C, Rennie, Executive Director, Educations and Research, told delegates of research in Ontario and across Canada. Many production, processing and marketing systems, considered normal procedure, were merely research not many years ago. We fail to appreciate the time element involved in developing new varieties of grain, fruits and vegetables. A most interesting presentation was by Rick Waller, Supervisor, press service and Bob Kalbfleish, Supervisor, Photographic ser- vices film library, Ministry of Agriculture and Food's Infor- mation branch, Guelph, in which they informed us how to relay the final message. It is a two way street; giving information and receiving understanding and feedback from that message. The approach you take with a release, its final form and its timeliness,' all have an effect on an editor and your audience. This was a lively audiovisual presentation and a splendid way to conlcude the 28th ,conference. ,irallralVINIMMIllell0M116111.11191/1/1011111111 11111101111110117 ONLY YOUR O Man IS A WATER EXPERT 22 Years of Local Service For More Information Call - Exeter - Morley Hall 235-2230 Goderich - 524-9571 T. also comes responsibilities. In a nutshell, hard work is what it's all about. Reach out. The main objective in WI today is work together, involve more • people and interest others. Remember the purpose of our organization is to develop leadership. Direct your efforts to the needs of your WI community. The president, speaking on the theme "The facility to com- municate orally or visually, what has been comprehended and created will become increasingly important in the years ahead ",,J, Hartt Walsh. For quite some time now we have been aware that communications encompasses a great deal more than a speaker, or a writer, who shares an idea with someone content to sit still & listen or read. There are six ways to improve communications. What you mean to say. What you actually say. What the other person hears. :What the other person thinks he hears. What the other person say s. Wha t you think the other person says. May we always be able to communicate with a sincere motive, Miss Helen McKercher, who was attending the last Officer Conference in her official capacity as Director of Home Economics, before retirement, was presented with a gift, on behalf of all present by Mrs.', Russell Campbell, the newly appointed Officer's Conference secretary. Discussion group leaders were introduced; Branch presidents; Branch Presidents, Mrs. Harvey Noblitt, chairman; Mrs, Delmare Smythe and Mrs. Keith Heipleh; Public Relations Officers, Mrs. Harvey Houston, chairman; Mrs. Harry Smith and Mrs. Donald MacLachlan. Members at large, Mrs. Rebecca Johnson, chairman; Mrs. E.H. Urstadt, Mrs. Orval Jordan and Mrs. Norman Tuck. A delightful presentation. Tuesday evening of a musical "The 'Gondoliers" by the The 28th Annual Officer's Conference of the Federated Women's Institutes of Ontario gathered on the beautiful campus of University of Waterloo, May 4, 5 and 6. 450 delegates gathered in the Theatre of the Arts, to be welcomed by the Provincial president, Mrs. Herb Maluske, Chesley. Musical interludes and sing-songs were led by Mrs, Hugh Baird and Mrs. Wm. Stone, pianist, from the Central (Toronto) Area W.I. during the conference. A welcome to the campus was extended by Mr. Galackley on behalf of Dr. B.C. Matthews, president of the University of Waterloo. Of all the conference "Our program is so well organized that it is a joy to work with the committee." Robert Eaton, Parliamentary assistant to Wm. G. Newman, Ministry of Agriculture and Food, brought greetings from the parliament of Ontario. The Women's Institutes were to be congratulated for the valuable contributions & influence they have over the past 80 years. The W,I. have kept pace with the changing face of society. They; have a close affinity with the past, in acquiring the homes of' the co-founders of W.I„ Mrs. Adelaide -Hunter Hoodless and Erland Lee. Soon the WI will have an active role at the Ontario Agricultural Museum at Milton. The Stone Sister trio, Kathy, Jill and Janice, contributed several beautifully rendered vocal numbers accompanied by their mother, Mrs. Wm. Stone, Mrs. Austin Zoeller, Editor of Home and Country, addressed the gathering on "Women in our World". This is not about • the great women whose names are recorded in history, nor the group that are household names, but the women of today that form part of our society, "You and I". The democracy in which we live gives us certain liberty but with liberty NOW OPEN FRESH LAKE FISH MARKET River Road, Grcind Bend Fresh Fish Daily Open 8-6 p.m. Phone 238-8502 This advertisement was drawn freehand by Mona Hodgins, the talented daughter of Mr. and Mrs. Harvey Hodgins, RR 2, Ailsa Craig. REFINISHING SUPPLIES Min Wax Products (Stains, Oils, Waxes) Sanding Blocks Stripping Bricks Paint & Varnish Remover Zhe aralizarrt33' Ahoy ANTIQUES AN* THINGS SCHATZ'S STORE Visit our Store and See our Values Today Dashwood, Ontario 237.3531 BY CHANCE OR APPOINTMENT GEORGE & HAROLD BURGIN KIRKTON 229.8965