HomeMy WebLinkAboutThe Brussels Post, 1975-01-15, Page 9Watch, Clock Repairs
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887-9001',— Brussels
Bqyitit:beef for
the .-heezet Sparkling or:grouchey how do
you feel whe0 you wake up in the
morning? No matter in what
mood you get out of bed, plan to
take time for a good breakfast.
In the morning, the body's
supply of blood sugar, which is
the basic fuel for the brain and
central nervous sytem, is at' its
lowest point.At least seven hours,
and more likely ten to . twelve
hours, have gone by since your
last meal and the body no longer
has any food to produce blood
sugar. This is why it is so
important , to have a • good
breakfast. Skip it and you become
sluggish, slow-thinking and
inefficient by mid-morning.
Studies have shown over and over
again that people perform poorly
and do less work when breakfast
is omitted. Similarly students lack
concentration and learn more
slowly.
Of all meals, breakfast is the
easiest to skip. We're usually in a
rush and too often, the menu is
the same old thing day after day.
But who said breakfast had to be
dull? Try foods that brighten the
table and contain protein. This
will maintain your energy till
lunchtime. Here are a few ideas
to stimulate bored appetities. Go
old English with grilled kidneys
and sausages, buttered toast and
marmalade; French with cheese,
flaky croissants and cafe au lait;
Norwegian with smoked meat,
kipper and cheese.There's also
nothing wrong with spanish
omelet; chicken livers on toast or
with potato pancakes; french-
iarOcdsfost is important
Can I save money, by buying a
side of beef? More and More
' people are asking that question.
There is no simple"yes" or
"no" answer. One has to make a
careful comparison of 'costs
among the three alternatives
available: buying a side or a
quarter; buying wholesale cuts
(loin, round, chuck) ; or buying
retail cuts.
When you buy a hind or a front
quarter, you get a variety of cuts,
some tender and some less
tender. You should have an idea
of the amount of steakg, roasts,
pot roasts and minced meat you'll
get. In a hind quarter of
approximately 150 pounds, you
can expect about 55 pounds of
rump and sirloin tip roasts; and
28 pounds of stewing or ground
meat. Fat, bones and cutting
shrinkage account for . the
remaining 43 pounds. In a front
quarter of approximately 150
pounds, you get about 20 pounds
of tender rib roasts; 58 pounds of
less tender roasts such as plate
brisket, brisket point, blade,
short rib, cross rib and chuck
roasts; ,and 32 pounds of stewing
or ground meat. The remaining
40 pounds covers fat, bones and
cutting shrinkage. A steer is'
obviously not all steaks and rib
roasts. If your family does not
care for pot roasts, ground beef or
stew, there's no point in buying a
front quarter.
Most freezer beef sales are
made on the basis of the
"hanging weight" of the carcass.
This is the weight before any
excess fat or bone is trimmed
away. There is about 25 percent
waste that has to be taken into
account when calculating the
price of your purchase. Also,
check to see if the price of cutting,
wr apping and quick-freezing is
included in the cost per pound
you were quoted. If the butcher
does not have the facilities for
quick-freezing your meat, make
sure you have adequate space to
do so before buying in bulk. You
cannot freeze more than 50
pounds of meat in a 16 cubic foot
freezer in 24 hours. For fast
freezing, make sure the meat is
placed near the bottom 'and the
sides of the freezer.
If you are not interested in all
CHARLES ROY TURVEY
Charles Roy Turvey of Brussels
passed away in Wingham and
District Hospital on Saturday,
January 11th. He was in his 82nd
year.
Born in Morris Township, he
was the son of the late George•
Turvey and Henrietta Sellers. He
received his education in
Browntown Public School,
Wingham High School and
Stratford Normal School. He
taught school for a number of
years before taking over the
home farm on the 2nd line of
Morris where he farmed until
1960 when they retired in
Brussels.
He was married in 1916 to
Mayme Archibald of McKillop
Township who survives her
husband. Also surviving is one
daughter, Mrs. William
(Margaret) MeTaggart of
Goderich; one grandson, Scott
McTaggart of London; two great
grandchildren and one sister,
Mrs. Laura MiShaw of
Burlington.
One sister, Stella, predeceased
him.
He was a member of Melville
Presbyterian Church, Brussels.
Funeral services were held from
the M.L.Watts Funeral Home on
Tuesday with Rev. Nelson,
Moderator, of Seaforth,
officiating,
the cuts that come with a' side or
quarter, or if yonr freezer storage
space is inadequate, consider
buying a wholesale cut. From a
loin, you would get porterhouse,
T-Bone,, ,wing and sirloin, steaks
plus some ground and stewing
meat. From a hip come rump
roasts, round steaks or roast,
sirloin tip roast and some stewing
and ground meat.. A chuck will
provide chuck, blade, short rib,
and cross rib pot roasts plus
ground and stewing meat.
The third alternative is buying
a t retail only the particular cuts
you prefer. To save on these,
watch the advertised "specials".
This method of. buying enables
you to buy as little or as much
beef as you like and to control the
amount of money you spend at
one time.
Comparing costs and making
sure you are geting good value for
your food dollar can' be difficult
when you are buying an
unfamiliar product, and many
consumers are unfamiliar with
cuts of meat. To help you,
Agriculture Canada has put out a
publication entitled "Beef Cuts".
It illustrates all the various cuts
found in a carcass and to help
those who are buying in bulk,
gives a chart with yields from a
300-pound Canada Al or B1 side
of beef. Order your free copy now
by writing to Agriculture
Canada, Information Division,
Ottawa K1A 007.
Everyone is concerned about
the high price of sugar. However,
it may be a blessing in disguise as
it will give many Canadians the
incentive to use less. Sugar
provides carbohydrate for energy
- about 16 calories per level
teaspoon - but little else of
nutritional value. A large intake
can lead to overweight, if there is
insufficient activity to use up the
extra calories.Since sugar is also
linked with tooth decay, it would
be advisable for most people to
cut down on their sugar
consumption.
Complete avoidance of sugar is
impossible because we rely on' it
to sweeten and bring out the
Temporary entombment took
place in Brussels Cemetery
Chapel.
Pallbearers were Ross Turvey
and Earl Sellers of Morris
Township; James McTaggart and
Russel Hall of Brussels;' Stanley
McGratten of Goderich and Joe
Stiles of Lambeth.
JOHN NELSON PERDUE
John Nelson Perdue of 10
Rockingham Dr., Islington died in
St. Joseph's Hospital, Toronto on
January 7.
Mr. Perdue was born in
Clifford, a son of the late Mr. &
Mrs. A. M. Perdue. He was
married to Bernice Dutnall who
survives. Two daughters,
Eleanor, Mrs. Robert McIntyre
and Susan, Mrs. John Whetham,
both of Toronto survive along
with one son John of London,
England and three grandchildren.
Two sisters, Mildred, Mrs.
Lawrence Vannan of Belgrave
and Laura, Mrs. George Sargeant
of Inverness, Florida also survive.
The late Mr. Perdue Was
educated at Clifford Continuation
School and at. Business College' in
Wingham. He was Manager of
the Agricultural Department of
the Canadian National Exhibition
in. Toronto. He was a member of
St. George's Angticati Church,
Islington. Rey.• Ltitton officiated
at his funeral in Toronto.
flavor of so many foods. It plays
an important role in baking by
tenderizing the gluten fibres in
flour and contributing to
browning and crispness.
To help your budget as well as
your own health, Food Advisory
Services, AGriculture Canada
suggest you try these
sugar-saving tips.
— Cultivate a taste for less sweet
foods for dessert. • Serve fresh,
frozen, canned or dried fruits.
You might try apples or pears on
a cheese tray.
— Select recipes which give the
highest yield for ,the smallest
amount of sugar. For example,
prepare specialty yeast breads
and quick breads which use less
sugar than cakes and cookies.
— Make cakes without frosting. If
you must have 'a frosted cake,
don't frost the sides. Dollops 'of
flavored whipped topping or a
streusel type crumb topping of
butter, sweet crumbs and
cinnamon may add the finishing
touch to many cakes.
— Figure out the cost of making a
baked product at home. Compare
with the price of a similar
convenience product. In some
cases, the convenience food may
be the better buy.
— Watch where the sugar goes in
your home - on cereals, in tea or
coffee. Cut down where it is
needed least.
— Make upside-down cakes
which require no frosting and use
less sugar than most cakes.
-- Try a custard filling or chopped
dried fruits and nuts moistened
with honey or corn syrup for' layer
cakes
— Remove two tablespoons from
each cup of stigar in desserts. It
shouldn't affect the product.
— Use leftover syrup from
canned fruit as part of the
sweetener and liquid in sauces
arid cold drinks.
— Use frozen fruits which have
added sugar in shortcakes, pies
and puddings.
- Serve hot desserts, since they
seem sweeter than cold ones.
— Finally, always use tested
recipes because baking failures
Are expensive,
toasted tuna. fish sandwich;'
scrambled eggs on rye with
shredded cheese and crumbled
bacon; fried egg, cheese and
luncheon meat sandwich or even
cottage cheese and fruit salad.
Sound strange? They might just
appeal to those chronic breakfast
skippers.
It is obvious that yo u cannot go
gourmet for breakfast every day.
Some dishes take too long to
prepare, so save them for
leisurely weekends. On hectic
mornings, serve fruit juice with
cereal and milk, or a scrambled
egg sandwich, or muffins with
jam and cheese. Even buttered
toast with peanut butter or cheese
spread is nutritious. Being in a
hurry is no excuse for missing
breakfast.
The best time to plan your
breakfast is before you get up
like the night before. Prepare
your omelet mix, pancakes or
waffle batter, meat or vegetables
and refrigerate them in covered
containers. You can even set the
table before you go to bed.
With the start of the New Year,
why not make the resolution to
spend a little extra effort on the
morning meal. See how a super
Think metric
Let's warm up to Celsius.
If the weatherman forecasts a
temperature of 300C will you pack
a picnic basket of haul out your
winter coat? A picnic would be
the better idea since 300C is what
we now know as 860F. This new
scale of temperature
measurement is called Celsius
and is based on the following: 0•C
is the same as 32•F or the
freezing point of water while
1000C is the same as 212•F or the
formerly 72* is now 220C.
boiling point of water.
Comfortabfe room temperature Ambrose on Tuesday, January
7th with eleven tables in
Cards were played at St.
Therefore if the temperature is attendance. Prizes for the High
Lady went to Sadie McDonald; 15•C you will p robably want to
High Man, Jim McTaggart; Low take a sweater with you since this
is just on the cool side. Your fall , Lady, Mrs. Pat Cassidy; Low
coat however likely won't be Man, John Smith. „The Lucky
needed until it's 8*C. Prize winner was Jerry Ryan.
THE BRUSSELS POST, ...JANUARY 15, 1975-
411 FUNERALS
Sugar savers
breakfast can bring out the best in
.you. Forlhose mornings when the
call is for a quick breakfast, try
these "Wheat Germ Muffins"
from Food Advisory Services,
AGriculture Canada. You can
make them ahead and freeze
them. They will keep 4 months at
00F. Take them out when you get
up in the morning and thaw thep
in a slow oven (300*F) 15 to 20
minutes. Serve them hot with'
butter or margarine and jam
along with some cheese. Then, on
your way to an active day.
WHEAT GERM MUFFINS
1 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
2/3 cup unsweetened wheat germ
1 beaten egg
1 cup milk
1/2 cup melted shortening
Sift dry ingredients and stir in
wheat germ. Combine egg, milk
and shortening. Stir quickly into
flour mixture until mixed but still
lumpy. Fill greased muffin tins
two-thirds full and bake at 400•F
until browned (about 15 minutes).,
Makes 12 medium muffins.
That prime rib roast that you
pop in the oven at 325°F will now
cook in the same way at 160*C. Or
for those of us who are likely to be
heating a frozen chicken pie at
425•F, the Celsius equivalent
would be 220*C.
Play cards at
St. Ambrose