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HomeMy WebLinkAboutThe Brussels Post, 1972-02-23, Page 3Hold Euchre .tahlea were in play at the card, party held in the koso„z, half .On Fehrnary7tn, High prlgea were wort y 100m, Watson .Pholdige and Jaek man, while low prizes went to SMO In respease to shouts .and ranting'. coming from the bath,. room where her .husband was shaving, the. young wife hurried. to the door and asked what was the matter, "My razor," he said, folt just. won't, out." "Don't be silly," said the pretty young thing--; ,pp you mean. to tell me that your beard is Mrs. Clair Long aril Carson Wat, son. Winner of the special draw was Mrs, Marg lViccutclieon. The next Enchre will be on March 10th. es • Do You Rember? ' tougher- than the' linoleum; I cut. yesterday?'' "Did YOu ask the boss for a raise?" the steno asked her friend who had just returnedfroM the inner office, "Yes, And he was a perfect lamb, just as I had expected." ffoh? What did he say?" "Bah!" Business Directory This is one more in a series of pictures of events in days Past which will appear in the Brussels Post in Centennial Year. we invite readers to write The Post and provide details of the pictures. Scalloped Potatoes Suggest Popular At Dinner Sauces For "Scalloped Potatoes". Besides the conventional manner, there is the cream sauce or cream soup methods. Which ever way the potato scallop goes. into the oven it comes out bubbling and tantalizing - Just the thing to serve with meat loaf , pork chops, baked ham or fried chicken. If the scallop has a tendency to separate it may be due to too hot an oven. SCALLOPED POTATOES 2 tablespoons flour 2 teaspoons salt Dash pepper 6 cups thinkly sliced potatoes 1 sliced medium onion 2 tablespoons butter 2 cups milk 2 tablespoons butter 2 tablespoons flour 2 teaspoons salt 1/8 teaspoon pepper 1/2 cup milk 1 1/2 cups cottage cheese 6 cups thinly sliced potatoes 1/2 cup chopped Onion 1/4 cup sliced olives Melt butter, blend in flour and seasonings.. Gradually add, milk and cottage cheese. Stir and cook until thick, Combine potatoes and onion with sauce and cook until sauce comes to boil. Tiirn into greased baking dish. Bake covered at 350 degrees Until sauce returns to boil (about 45 minutes). uncover and con- tinUe baking until potatoes' are ieficiet (about 45 minutes). 6 to 8 Servingt. CREAM SOUP METHOD - Pre- pare as in recipe, omitting salt and flour and reducing milk to 1/2 cup. Combine milk with 1 10-ounce can condensed cream of celery soup and continue as, above. SCALLOPED POTATOES WITH COTTAGE CHEESE CREAM SAUCE METHOD - Pre- pare cream sauce with all in- gredients except potatoes and onion. Then add potatoes and onion to sauce and cook over low heat until sauce comes to a boll. Turn mixture into greased bak- ing dish. Bake covered at 350 degrees F until sauce returns to boil (about 30 minutes), then remove cover and continue baking until potatoes are tender (about 30 minutes). Combine flour, salt and pep- per. In greased baking dish, arrange all ingredients except milk in layers, starting and finishing with potatoes. Pour milk over top. Cover and bake at • 350 degrees F until milk comes to a boil (about 45 min- utes), then remove cover and continue baking until potatoes are tender, (about 30 minutes). 6 to 8 servings. WALLACE BELL TRANSPORT PCV. CLASS FS. &F. — PHONE. 887-6829 — Local and Long Distance Hauling of All pvestpck. Hogs Shipped Mondays and Wednesdays J. E. LONGSTAFF -OPTOMETRIST- SEAFORTH, GOVENL.00H ST, 527-1240 Tuesday, Thursday, Friday, Thursday Evening CLINTON OFFICE, 10 ISAAC STREET Monday, and Wednesday 482-7010 Phone Either Office For • Appointment HOUSE OF MAX FURNISHINGS INTERIORS M. L. WATTS FUNERAL HOME PHONE; 887-6336 or 887-6585 BRUSSELS, Ont. CRAWFORD and MILL J. H. CRAWFORD, Q.C. A. R. M. MILL, B.A., LLB. ROSS E. DAVIES, B.A., LLB. BRUSSELS and WINGHAM PHONE 887-9491 PHONE 357-3630 W ingham Memorial Shop QUALITY SERVICE CRAFTSMANSHIP Open Every Weekday Your Guarantee For Over 35 Years of CEMETERY LETTERING 'Box 156 WINGHAM JOHN MALLICKt JIM CARDIFF REAL ESTATE BROKER GENERAL INSURANCE AGENT FOR HOWICK FARMERS MUTUAL FIRE INS. REAL ESTATE BROKER GENERAL INSURANCE FIRE AUTO LIABILITY. PHONE: OFFICE 887-6100 RES.887-6164 , ......00....0•4*..00"••n ••••••0 0••••••••••••C McGavin's Farm Equipment WE SPECIALIZE IN A COMPLETE LINE OF FARM EQUIPMENT BRUSSELS WALTON, ONTARIO 887-6365 Sales and Service SEAFORTH 527-0245 DEAD STOCK REMOVAL SERVICE WANTED DEAD AND DISABLED - CATTLE AND HORSES TOP PRICES PAID FOR HORSES ON THE HOOF Small Animal Pickup, 24 H. FastEfficient Services Brussels Pet Food Supplies Lic. 2/3-c-70 S 'FREE OF CHARGE - OVER 150 LBS. PHONE COLLECT 887-034 BRUSSELS THE BRUSSELS POST, FEB. 23, 1972-41'. To many people a dinner is not complete without potatoes. In- deed, no other vegetable is Served As often or combines as well with so many foods. Sometimes po- tatoes are shunned because they contain starch. One boiled or baked medium potato, served un- adorned, supplies about 100 cal- ories. When properly cooked, potatoes are a good source of vitamin C. Potatoes are most frequently Packaged in quantities of 5, 10, 25, 50, 75 and 100 pounds and are considered an economical food. Labels on packaged potatoes must show the words "Table potatoes" the net weight, the grade name and the name and address of the packer or shipper. Grading assures uniformity of size and ,good quality. The most popular grade is Canada No. 1, which allows for a variation of between 2 1/4" and 3 1/2" in diameter for round varieties and 2" to 3 1/2" for longer varieties. If a cool (45 degrees to 50degrees) storage room is available large bags of potatoes may be kept successfully several months, de- pending on the variety. However, if potatoes have to be stored at room temperature, it is best to purchase small quantities at a time and use them as soon as possible. If some of those larger po- tatoes are too large for baking or boiling whole, they could be used in scalloped potatoes. Sliced raw potatoes tucked away into a potato scallop make good eating, especially during cool crisp days. The presence of onion enhances the potato greatly. To make the six cups of sliced potatoes, six or more medium potatoes would be required. Home economists provide three ways of making. Short Shots (Continued from Page 1) appeared on a good many produc- tions, and it always pleases his town viewers to see it on some- thing that makes very fine view- ing. Somebody Wants What You Don't Need! SELL Through Brussels Post Ckcsatified Want Ads Poultry Cooking meat over an open fire is, of course, one of the oldest methods of preparing food. Our forefathers would simply stab a spit or sword through a chunk of meat and cook it over the hearth. The gallant gentle- men, of medieval times often gnawed the meat right off the hot sword, burning their mouths in the process. However, elegant ladies used a special glove for eating the meat, so they would not singe their fingers. Today's open-fire cooking usually takes place in the back- yard and is more sophisticated. It is usually done on a grill which is ideal for steaks, chops, chicken parts, hamburgers, etc, or on a spit suitable for roasts or whole birds. It is a happy occasion for the homemakers because the man-of-the-house usually assumes the role of chef. Cut-up chicken broilers are ideal for barbecuing. Small broilers of about 2 1/2 pounds may be cut into halves for indi- vidual servings. Larger birds, weighing up to 4 pounds, may be quartered or bought as legs, thighs or breasts. It is often a thrifty practice to barbecue enough for a second meal, while the fire is still hot, The meat should be brushed liberally with oil, then sprinkled with salt, pepper and paprika. The cooking is usually started about 3 inches from the greying coals, and the pieces are browned for about 3 minutes on each side. Cooking continues with grill about 5 inches from coals. Frequent turning and light brushing with oil will prevent scorching. Meat is done when it is fork tender and pulls away easily from the bone. Cooking times are; quar- ter chicken, 30 to 35 minutes; half chicken, 50 to 55 minutes; turkey pieces (drumstick or thigh), 40 to 50 minutes; half turkeys, 1 1/4 to 1 1/2 hours. If a tangy sauce is desired, it is brushed on near the end of cooking. However, the Plum Sauce and Mushroom Sauce sug- gested by the home economists are intended to accompany the hot barbecued poultry at serving time. MUSHROOM SAUCE 1 1/2 cups chopped mushrooms (about -1/4 pOlind) 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt Dash pepper Dash paprika 1 1/2 cups milk 1/2 cup dairy sour cream 1 teaspoon lemon juice Saute mushrooms in butter until tender, blend ,in flour and seasonings. Gradually add Milk, stir and cook until smooth and thick. Just before Serving, stir In sour cream and lemon juice. Makes about cups.