The Brussels Post, 1972-06-21, Page 5An interested group of area citizens was on hand in St. Thomas Church Hall, Seaforth, recently
for a meeting of the Huron Unit of the Cancer Society. A highlight was the presentation of a
cheque for $500 by Gordon Richardson on behalf of the Huron Co-Op Medical Services to Mrs.
M. J. Durst, Unit President. During the evening Mrs. Betty Cardno discussed the work of the
Huron Home Care Program. Here Mrs. Durst receives the cheque while Miss. Bess Grieve,
Treasurer, Seaforth, looks on. (Staff Photo)
Phone 887-687Z Brussels
IT'S ALWAYS BETTER WITH BUTTER
,ottsinS
CREAMERY BUTTER
Distributors of Seal Pure Ice Cream and
Milk Products.
HURON FOOD PRODUCTS LTD.
Walton Feed Mill
Your local
Shur Gain Dealer
Phone 887=6023
Home
Hardware
VALUE • SERVICE • DEPENDARICITr
•
•
McKillop
clears fire
area share
McKillop Township Council
at a meeting Monday, approved
payment of its share of the bud-
get submitted by the Seaforth
Fire Area Board for 1972. The
total budget for the Board is
$15,000, with McKillopPs share
$5,835. It will be paid in three
installments of $1,945.
Passed for payment were ac-
counts including roads $5,251.26
and general $34,050.21.
Tile drainage debentures
were issued by the township for
$23,000.
4 The engineer's report was
received for the repair and im
provement to the north branch
of the Ryan Municipal Drain, and
was provisionally adopted. Court
or Revision was set for July 3.
Council endorsed the resolu-
tion from the County of Norfolk
concerning municipal drainage
maintenance subsidy.
Council was informed by the
assessment office that assess-
ment for the township has been
reduced by $4,325 to $2,888,035.
The provincial -Municipal
employment incentive program
for 1971-72 has been extended
from. May 31 to June 17. The
work in McKillop included trim-
ming trees, removing dead elms,,
and painting the municipal build-
ings.
HOPPE
PHONE 887-6525
BRUSSELS
•
Special prices on colour TV's
-- Also Weekly Specials ,-
4
Centennial Souvenirs sold here
Hawaian Leis -- Pens
Comb and Case
•
Cottage
When you buy cottage cheese,
you're choosing one of the oldest,
yet simplest cheeses made. The
first cottage cheese made, ac-
, cording to legend, was done so
accidentally by an Arabian mer-
chant. He put his milk supply
into a. pouch made of a sheep's
stomach and set off across the
de"iert'•on a long day's journey.
By nightfall, the milk had sep-
arated into curd and whey, aided
by the heat of day and the rennet
in the° pouch. He drank the whey
and. ate the curd. That curd is
what we call "cottage cheese".
" Nowadays cottage cheese is
sold in two different styles, as
dry curd or creamed. Dry cot-
tage cheese has cream added to
the curds to give a creamier
product, and a milkfat content
of at -least 4 percent. Creamed
cottage-cheese is often sold with
Added relishes or seasonings.
Two percent cottage cheese may
also be available under different
brand names; it has half the
amount of fat that the creamed
style does, yet is similar in
texture.
Cottage cheese is a popular
addition to salads. Cool, jellied
summer salads, such as these
two recently tested by home ec-
onomists, are delicious and fill-
ing when cottage cheese is a
main ingredient. They may be
served as side salads or as
part of a vegetable salad plate.
EARLY SUMMER VEGETABLE
MOLD
1 3-ounce package lime or
Somebody
Wants What
You Don't Need!
SELL
Through
Brussels
Post
Classified
Want Ads
cheese
lemon jelly powder
1/2 cup boiling water
1 1/2 cups cottage cheese
3/4 teaspoon salt
1 teaspoon vinegar
1/4 teaspoon Worcestershire
sauce
1/2 cup salad dressing or may-
onnaise
1 cup finely diced peeled
cucumber
1/2 cup sliced radishes
2 tablespoons green onion
Dissolve jelly powder in
water. Mash cottage cheese, then
add salt, vinegar, Worcester-
shire sauce and salad dressing.
Add jelly mixture and combine
thoroughly. Chill until partially
set. Fold in remaining ingred-
ients. Turn into 3-cup mold and
chill until firm. May be served
on lettuce, garnished with radish
slices. 6 servings.
RIBBON SALAD
RED LAYER
2 envelopes unflavored gelatin
3 1/2 cups tomato jufce
2 teaspoons sugar
1 teaspoon salt
1 teaspoon onion juice
1/2 teaspoon Worcestershire
sauce
2 tablespoons vinegar
WHITE LAYER
1 envelope (1 tablespoon) gelatin
1/4 cup cold water
1 1/2 cups cottage cheese,
mashed
1/2 cup mayonnaise
1/4 cup finely diced celery
2 tablespoons finely chopped
onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
To make red layer, soak gel-
atin in 1/2 cup tomato juice
5 minutes. Combine remaining
tomato juice with rest of ingred-
ients and heat to boiling. Add
gelatin and stir until dissolved.
Pour half of mixture into 8-
inch square pan or 9 x 5-inch
loaf pan. Chill until set. Leave
remaining half at room temp-
erature.
To make white layer soak
gelatin in cold water, 5 minutes;
then melt over hot water. Com-
bine remaining ingredients. Add
gelatin and chill until slightly
thickened. Pour over tomato lay-
er; chill until set. Add remain-
ing tomato mixture and chill
until firm. Cut in slices or
squares. 8 servings.
THE BR
Beef for the
b ar eque
A beef steak is mighty fine
eating, any time, any place. But
when the steak is barbecued out-
of-doors and comes sizzling hot
from the grill, there is just
nothing to compare with, it.
It is important, however, to
choose the right cut of meat for
barbecuing, or else you may be
disappointed. The tender steaks
from the loin and rib sections
such as sirloin, porterhouse,
wing, club and rib give the best
results. Top round is fine if
cooked to rare or medium done-
ness. Count on one steak, apiece
when you buy club, wing or T-
Bone. A porterhouse or sirloin
steak will serve several people,
for, example a 2 inch sirloin
serves about 6. If you are unsure
what to buy when looking for 'just
the right steak" to barbecue, ask
the meat man for advice.
There's more to barbecuing
a steak than just placing it on
the grill over the coals. The
method of cooking, the distance
from the coals, cooking time
and the addition of sauces will
all affect the result you get with
that perfect steak you have just
purchased.
Home economists have the
following recommendations for
barbecuing beef steaks, based
on recent testing. They suggest
using beef steaks at least 1
inch thick for best results. Snip
the fat edge of the meat to pre-
vent curling during cooking. Sea-
son the meat and marinate it,
if desired, before placing it on
the grill. Barbecue the meat
about 5 inches from the coals
and turn it only once during
cooking.
This timetable is only a guide.
Exact cooking times may vary
considerably depending on the
heat of the fire, air tempera-
ture and breeze.
Cooking time minutes per side
Well-
Thickness Rare Medium Done
1 inch 5-6 8-9 10-13
1 1/2 in. 6-7 10-13 18-20
2 inches 10-13 20-25 3045
To check foi doneness, make
a small cut in the meat, near
the bone or in the center of
meat.
Marinating meat does not not-
iceably affect the tenderness of
the steak. However it does give
the meat added moisness and
flavor. The following marinade
will marinate 2 pounds of meat.
MARINADE
3/4 cup oil
1/2 cup vinegar or lemon juice
1/4 cup chopped onion
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons Worcestershire
sauce
1/2 teaspoon oregano
Combine in a jar and shake
well. Pour over meat and allow
to stand 1 hour, or refrigerate
overnight, turning occasionally.
Makes about 1 1/4 cups.
For additional information on
barbecuing write for the free
leaflet "Let's Barbecue", publi-
cation 1443 from Information
Division, Agriculture Canada,
Ottawa, K1A 007.
"les our new door-to-door:
Plan in Texas. He says hk
feet hurt!"
USSELS POST, JUNE 21, 1972-5