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Home My WebLink AboutThe Brussels Post, 1974-08-28, Page 11-2E arth 1245 PRESCRIPTION Rd- Fast Friendly Service Phone or Mail Your Prescriptions to KEATING'S PHARMACY LTD -E. HOOVER, Phm.B. PHONE 527-1990 SEAFORTH \.\XN .1164 .t HAM .2711 4...44.41.4•404, ANY PICTURE IN OUR WINDOW *~~#44#~#~9..•#~4~~4~14444.444444~141.44#44~~P.N. Additional Copies Available as Follows: Size 3" x 4" each, $1.00 Size. ‘5." x 7" am-. fetich $2.00 SiZe, • 8" x 10' .each. $3 00 The Brussels Post .TirE BRUSSELS POST AUGUST 28, 1974-11 New Horizons Grants are available for senior citizens Health and Welfaie Canada, officials estimate that several thousand retired people in Ontario are unaware of a special Federal Government grants program designed to help finance projects and activities they may want to initiate in their communities. The program, called New Horizons, was started by the health department in September 1972. Since then more than $4,769,000 have been awarded to 834 groups of retired people in this province according to Ontario Manager, Jim Allman. Objectives of New Horizons are three fold: to encourage the retired to participate in community lilfe; to provide an opportunity to senior citizens to utilize their knowledge and experience; and encourage mutual aid among retired people. "Virtually any group of retired citizens may be eligible for assistance providing that the activity usefully and creatively involves senior citizens, meets their specific needs, and benefits them and the community in which they live," Mr. Allman said. To qualify, projects must be planned and carried out by a group of ten or more retired people who become the Directors of the project and take responsibility for its implementation and administration. Funds granted under the program may be used to meet the cost of planning, organizing, and carrying out projects, This may include such items Ills rental of accommodations, rental or purchase of equipment, minor building repairs, telephone, publicity, salaries of temporary staff, consultants and audit fees. Z I P ELECTRIC CONTRACTING Residential, Commercial Industrial Brussels, Ont. —0 Ph. 887-94110 Prop. WAYNE GRUBE FRESH CANADIAN CORN The only thing that surpasses the pleasure of biting into a steaming, juicy cob of corn is the knowledge that there is lots more on the way. Food Advisory Services, suggests trying "Parsley Butter" or "Chili Butter" to enhance the fresh flavor of corn. Corn-on-the-cob A treat at any barbecue the "Chili Butter" enhance the fresh flavor of corn-on-the-cob. Parsley Butter 1/4 cup softened butter 2 tablespoons chopped fresh parsley 2 tablespoons chopped green onion 1 teaspoon salt Dash pepper Cream butter and add remain- ing ingredients. Place by tablespoons on waxed paper, roll and chill. Slice to serve. 6 servings (2 teaspoons each). Chili Butter: Make as above using 1 teaspoon chili powder instead of parsley and green onion. Fresh Canadian corn is at its eak in August and what a elcome sight it is on the market ach summer. With its plump reels and creamy yellow color, o wonder it is the centre of tendon at barbecues, large atherings and simple family als. When buying freshly picked n•on-the-cob, look for bright en husks wrapped around ell.filled ears. At, home, rigerate corn with the husks on til ready to use. Just before n spite of all our changing food bits, the practice of making kles is one that many still cling There is a great deal of pride d pleasure in offering friends d family homemade pickles. Agriculture Canada's Food visory Services receives many quiries about pickling and offer me practical suggestions to tain a good product. Select firm, fresh vegetables fruits for making pickles. nits may be slightly under-ripe. Use coarse pickling salt rather n table salt to prevent the kling brine from becoming t is important to use the correct ount of salt. Pickles will be soft slippery if enough is not used; too little is used they may rivet and become tough. Use good quality vinegar full ngth. If it is weak or dilute, Ides will be soft and may not ep. If the flavor of the pickles is sharp, increase the sugar in recipe rather than dilute the °gar, se fresh spices each year since Y tend to lose flavor if stored long, Always measure View. much spice or boiling the ge too long with the vinegar cooking remove the husks and silk and cut off most the stalk. To cook corn, place the cobs in a large saucepan, till it about two-thirds full with boiling water and boil gently until the corn is tender. Small cobs will take three to four minutes and mature cobs five to seven minutes. Serve it steaming hot with lots of butter or try one of the seasoned butters suggested by Food Advisory Services, Agriculture Canada. Both the "Parsley Butter" and may produce a dark color or bitter flavor. Whole spices give a better color and flavor than ground spices. Tie the whole spices loosely in a cheesecloth bag, cook with the pickle or vinegar and then remove. j* Use enamel, aluminum or stainless steel cooking utensils Vinegar and salt will discolor iron, copper and brass.. * Store pickles in sterilized glass jars or sealers in a cool place. Some pickles tend to discolor if packed in jars. Sealers are more airtight and should be used when recommended in the recipe. "You didn't hear a word I said. Otherwise you'd be blowing your stack.' ood habits change, ickles still popular