HomeMy WebLinkAboutThe Brussels Post, 1972-07-26, Page 4in 1969 that the administrative offices, now in the former
nurses' residence o f Clinton Hospital, and the offices of the
student services personnel and the board room, both at Central
Huron Secondary School, will bp under one roof. Work is
expected to be completed before November 1st.
A $198,000 renovation job to a former Clinton factory will
be underway immediately to provide accommodation for the
Huron County Board of Education. A contracthas been awarded
to James Hayman Construction Ltd. of London to carry out the
work on the one storey concrete structure.
This will be the first time since the inauguration of the board
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Bauer Farm & Garden.
Service
Open evenings --- Brussels, Ont.
37 its a pleasure.
to grow peonies
One of the most attractive
late SPring perennials is the
PPOny, A bandy plant that will.
last for many years, peonies are
AO only a. beautiful sight in lull
bloom, 1714 the flowers are lov-
ely in ot.lt, 01)11c1P040 An added
attraction is the dark green fol-
iage which, turns a bronze-red in
the fall.
peoples are one of the easiest
perennials to grow, says R. A.
Fleming, horticultural spec-
WWI Ontario Ministry of Agri-
culture and Food. Usually trans.
Planted in 0000er, they will
often flower the following year.
The clump will become sue,-
cessively larger each year, pro-
ducing more and more •tiloom.,
Mr. Fleming suggests trying
some of the single Japanese or
hybrid peonies in your garden.
They will extend the peony season
by two or three weeks.
The best part is the hole !
1 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
1/3 cup softened shortening
4 cups sifted all-purpose flour
Dissolve 1 teaspoon sugar in
water and sprinkle yeastlOver
top. Let stand 10 minutes. Com =
bine next six ingredients and
cool to lukewarm. Stir in yeast
mixture, Gradually beat in 2
cups flour until dough is Smooth
and elastic. Add remaining flour
to make soft dough. Turn onto
floured board and knead 10 min-
utes. Shape into ball and place
in greased bowl. Brush ' with
melted fat. Cover and let rise in
warm place (about 85 degrees F)
until double in bulk (1 1/2 hours).
Punch down and roll to 1/2 inch
thickness. Cut 3-inch doughnuts
and allow to rise until double
in bulk (about 1 1/2 hours). Fry
in deep fat at 375 degrees F until
browned turning once. Makes
about 1 1/2 dozen..,
Home-made doughnuts are a DOUGHNUTS CAKE TYPE
treat whenever they are made.
And only with home-made dough-
nuts do you get those delicious
centers or "holes". The first
doughnuts were simply deep-fried
small cakes. Then the custom
developed of punching out the
hole before cooking because there
was a problem of the cakes not
being cooked through to the
center. The "hole" was cooked
separately and became a favorite
as well,
There are two basic types of
doughnuts you can make at home.
One, the cake-type, is leavened'
with baking powder, the other is
a yeast-leavened doughnut. Both
are cooked the same way in deep "
fat:
One needs to be just a little
cautious when deep fat frying.
You should use a fairly large
heavy kettle but there is no need
to buy a deep fat fryer. The
kettle 'should be filled not more
than half-way with the fat or oil.
Heat the fat gradually to 375
degrees F on a thermometer or
test the temperature with a cube
of bread which should brown in
about 60 seconds. Be sure the 1
fat has reached this temperature
before you add the first dough-
nut. Greasy doughnuts will result
if the fat is not hot enough at the
start to form a crust on the out-
side. If the- fat is smoking, it
means that the temperature is too
high and the fat is starting to
break down. Any doughnuts put
in at this i-ne, will be over-
browned beft.re being cooked
through.
After frying one hatch, al-
ways let the temperature come
up again to the required heat
before adding another one. If you
try to fry too many at one time,
this causes the temperature of
the fat to he considerably low-
ered, and may result in the fat
bubbling up too fast and over-
flowing the kettle.
Any shortening or oil may be
used in deep fat frying doughnuts.
After use, the fat may be cooled,
then Strained and covered in a
cool place for use another time.
It is wise not to reuse that fat
too many times because after
awhile it does start to break
down and smoke.
Home 'ereonomists have two
basic doughnut recipes fOr you to
try. The cake-type doughnut may
be sugared or iced before Serv-
ing and the yeast-type may be
stuffed with jam or jelly.
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BRUSSELS STOCKYARDS LTD.
EVERY FRIDAY
AT 12 NOON
Phone 887-6461 Brussels, Ont.
3, tablespoons butter
l'cup sugar
1 teaspoon vanilla
2 eggs
3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg or mace
2/3 cup milk
Cream butter and sugar and
add vanilla. Beat in eggs one at
a time. Sift dry ingredients and
add alternately with milk to
creamed mixture. Chill dough
about 30 minutes. Turn onto
floured board and- knead for 30
seconds. Roll dough 1/2-inch
thick and cut 3-inch doughnuts.
Fry in deep fat at 375 degrees F
until browned, turning once.
Makes 1 1/2 dozen.
DOUGHNUTS - YEAST TYPE
1 teaspoon sugar-
1 */4 cup lukewarm water
1 ipackage dry yeast
3V4 cup hot milk
31/4 cup sugar
How's
Your
I Teariu "
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Try it to see how it is worn
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These models are free, so we
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FORD
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BRUSSELS
•at 4--THE BRUSSELS POST, JULY 26, 1972
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