The Exeter Times-Advocate, 1977-11-17, Page 8MN.../N../"N..."^ ....or N. 00" ...se" •.....e" .../N...e\Se\wes I
7:00 to 10:00
1:00 to 5:00
lk
I Nov. 25
Saturday.
Nov. 26
1:00 to 5:00
A display of pottery
and macrame
You are invited
to an •
OPEN
HOUSE
Kaaren Batten
64 Sanders St., W.
Exeter
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OOD MARKET A&H SUPERIOR FOOD MARK A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET
Re
(jet to know us ••• vi
WE CAN HELP YOU SAVE ON YOUR FOOD BILL! 2
3 Open 6 Days A Week Paved Parking At Rear of Store Open Friday till 9:00 ea 0
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Maxwell House -
INSTANT COFFEE
Large 10 oz. jar 4.67
King Size
PALMOLIVE
LIQUID
„e. 99'
Bicks
Maraschino Cherries 12 oz. jars
Sweet Gherkins YOUR
,Sweet Onions CHOICE 994
Stuffed Manzanilla Olives
FROZEN FOOD
Highliner
YOUR CHOICE
$2.39
Superior Enriched
Bread 24 oz. .3/$ .u9
Superior Quality Meats —
Fresh Meaty
g II 09 SPARE RIBS lb. $ I
Puritan Beef, Irish, Meat Ball
STEWS
83'
9,
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3
a
Boston Blue
Fish
Sticks
Peanuts
Derby Beef Chunk
Dog Food
Tang
32oz. Orange Crystals
FRESH BAKING
Johnsons Blanched or Salted
1 lb. bag 894
14 1/2 oz. 3/$1
7 oz., pkg. of 2 99'
Hostess
Jelly Do-Nuts 6's 83'
PRODUCE
Westons Strawberry
Creme Rolls 12 oz. 89'
IV
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'Sweet & Juicy 125 Ontario No. 1 Ontario Fancy
Tangelos doz, 89' Cabbage ea. 29' Mac Apples
MANY MORE IN STORE FEATURES
3 lb. bag 69'
A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET A&H SUPERIOR FOOD MARKET A&H SUP
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235-0212
MIDNIGHT
MADNESS SPECIALS
GOOD FRIDAY 9 P.M. - MIDNIGHT
Clark's C/S 24 - $5.98
BEANS IN TOMATO SAUCE 14 oz. 4/1
Kellogg's
RICE KRISPIES
35. G,69'
2/$1
79'
2 kg 79'
39'
'3.43
9.18
9.19
$1.09
lb. 894
1 lb. bag, lb.
16 oz. jar
2 litre
2 roll pkg.
Limited Quantities On All These Items
FAB
5 lb. box 11.98
Kraft Single, 24 Slices, 2/3 oz.
CHEESE SLICES
$
1 lb. pkg. 1.43
A1
11
1
,
11
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41
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1—
Red Rose Orange Pekoe
TEA BAGS
.9.73
7.00.......ill.w Facelle Royale
TOWELS
2 roll pkg.
79.:
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Portions
32 oz.
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Maple Leaf Regular or All Beef
Wieners
Maple Leaf Sliced or Piece
Bologna
Devon Brand
Side Bacon
Maple Leaf Pressed
Corned Beef
Maple Leaf
Mac & Cheese or
Chicken Loaf
Store Sliced
Cooked. Ham
3-4 lb., lb. $ 1 .1 9
lb. 85
lb. 79'
lb. 9.29
lb. 1.39
lb. $1.19
lb. $2.19
lb. 954
Lipton
Chicken Noodle Soup
For All Dogs
Gaines Meal
10 kg. bag
Old Dutch
Bleach
96 oz. jug
Splendor
Spaghetti or
Macaroni
2 lbs.
Ragu
Spaghetti Sauce
14 oz. jar
Henley Choice
Pears or
Fruit Cocktail
14 oz.
Leaver
Mushroom Stems & Pieces
2,545'
1.99
89'
59'
59'
2/s 1
10 oz.
0
Maple Leaf R.T.E.
Smoked Picnic Shoulders
Robin Hood White, Choc, Spice Only
CAKE MIXES
Nestle's
QUIK
19 oz.
Limit 1 21b. tin
Redpath
SUGAR
White Swan, White, Green & Yellow Only
TOILET TISSUE
Mother Parkers A.P. Grind,
COFFEE
7 Kraft
CHEEZ WHIZ
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ICE CREAM
Limit 2
Limit 1 Jar
Devon Brand Vac Pak l's
SIDE BACON
Maple Leaf 5 to 6 lb. avg.
SMOKED PICNIC
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Ladies' Wear
MAIN ST. EXETER
Page Times-Advocate, November 17,, 1977
W'Avti", w14It$X31
Odds 'n Ends
Laughter can cure ills
and then share it.
I believe that in almost every
situation in life we can find a tid-
bit of humour, if we look hard
enough.
Some people may accuse me of
having a warped sense of
humour, and maybe they're
Tight. A few may expect me to
giggle my way into a psy-
chiatric hospital, and maybe I
will. Others may think I have a
"pie in the sky" attitude and am
trying to escape reality.
On the contrary, I believe in
facing reality squarely. But why
face it with a frown expecting
the worst? Why not face it with a
smile' and look for the brighter
side?
MR. AND MRS. DAVID DESJARDINE •
Grand Bend United Church was the setting for the marriage of
Deborah Gail Peterson and David Leslie Desjardine, Saturday, Oc-
tober 22. The bride is the daughter of Mr. and Mrs. Ronald Peterson,
Bramalea and the groom is the son of Mrs. Irene Desjardine and the
late Herman Desjardine, Grand Bend. The matron of honour was Deb-
bie Parsons, Bramalea. The best man was Nelson Desjardine, London.
Bridesmaids were Cathy Parsons, brenda Desjardine and Tracy Peter-
son. Guests were ushered by Jim Peterson and Gary Desjardine. The
reception followed at the Oakwood Inn. The couple are residing in
Grand Bend.
Hot soup is a treat,
use your imagination
Good hot soup is a treat with
many of us during the winter
months. An even nicer treat for
cold, hungry people is a big
steaming bowl of homemade,
nourishing soup, say the food
specialists at the Ontario Food
Council, MinistrS, of Agriculture
and Food.
As well as being flavorful and
nutritious, hoMemade soup is
also economical. Think of the
number of times that you've
poured vegetable cooking water,
rich in nutrients, down the drain.
This vegetable stock is a tasty
base on which to begin a soup.
Make a white or brown soup
stock with leftover beef, pork,
ham, chicken, or turkey plus the
bones. Cover the meat and bones
with water, bring to boil and
simmer for several hours. Your
favorite seasonings, such as
onions, carrots, bay leaves,
parsley, celery, salt and pepper
may be added to suit your taste.
Carrot or, celery tops may also be
added for extra flavor. When the
stock is finished, strain it, let it
cool, and remove the fat. At this
stage, the stock may be frozen to
be used for soup at a later date.
Check your particular recipe
for instructions as to how to com-
plete the soup from the basic
stock, whether it be a cream,
vegetable, chowder or clear
soup.
Fresh vegetables add great
flavor to soups, and there are
many Ontario winter vegetables
available now. Try a vegetable
soup using different com-
binations of carrots, potatoes,
rutabagas, onions, parsnips,
mushrooms, cabbage or squash.
Leftover vegetables from
tonight's supper can be puréed
and added to stock or frozen for
up to one month and used for
soup another time.
Don't be afraid to try different
vegetables and seasonings
together. There are endless
flavor variations and you can
have a different soup every time.
For convenience, freeze the
basic stock or the purée of
vegetables and add the final in-
gredients when you plan to serve
the soup. The finished soup may
be frozen as well, but will take up
more space in your freezer than
the basic stock.
If you plan to freeze the finish-
ed soup, add the seasonings at
the time it is reheated because
some seasonings lose flavor
when frozen while others develop
stronger flavors.
But whether you freeze the
stock or finished soup, always
keep some on hand for quick
warm-ups this winter.
Cocrema
Beautifies!
Cocrema dry skin
creme and beauty
soap contain Cocoa
Butter. Beautifies
your skin and you ...
The Cocoa Butter, scientifically
formulated into both Cocrema
Dry Skin Creme and superfatted
Beauty Soap, really moisturizes,
and rids your face and body of
the dry, flaky skin that gives the
appearance of ageing,
Help yourself to a more
youthful look . . . get
Cocrema Dry Skin Creme
and Beauty Soap, now!
Available at.
Exeter Pharmacy
Did you know you can laugh
yourself to health?
"Ridiculous!" you say. "I've
got a pain in my back that no
amount of laughter will take
away."
That's not the kind of health I
mean. Psychological studies
show that laughter relieves ten-
sion; it acts as a safety valve, an
outlet for expression and a guard
against boredom.
Laughter can also be used as a
weapon. When you're angry with
someone and you're itching for
an argument, what is more
frustrating that to see your
adversary laughing at you? It
may be disconcerting to you, but
the disagreement probably won't
get off the ground. You'll either
leave or start laughing too.
MAINWAY
MIDNIGHT
MADNESS
FRIDAY
9 P.M. — MIDNIGHT
in friendly
Downtown Exeter
Likewise, when someone tries
to insult you, don't you find
Satisfaction in thwarting him
with a grin?
For many peo*, laughter is a
way of life. Susan White, Editor
of the Huron Expositor, wrote in
a recent column that her family
laughed, and joked after her un-
cle's funeral, Of course they
grieved, but they didn't show it
with long faces and tears.
Instead they went on with their
lives the way they always did,
with humour,
An outsider might not have un-
derstood, but the man they said
good-bye to would have. That's
the way he would have wanted it.
If laughter is unimportant in
life, why do many people turn to
the funnies first in the daily
newspaper? Why do they, con-
sciously or subconsciously, look
forward to Saturday when a
whole magazine full of funnies
arrives in the mail?
Why are stand-up comics in
such demand on TV variety
shows? How has Carol Burnett
and her zany cast attracted a
large portion of the viewing
audience each week for so many
years?
If slapstick comedy has been
replaced by sophisticated
dramas, that mirror the
problems of our complex modern
society, why are we watching
Lucy reruns for the fifteenth
time and still chuckling?
If you're feeling down, here is
my prescription: take two heap-
ing spoonfuls of laughter, even if
you have to force it; mix well