HomeMy WebLinkAboutThe Brussels Post, 1978-03-15, Page 1616—THE BRUSSELS POST, MARCH 15 1978
Back to basics muffins
Carpet
Remnants
Sizes 3 x 12 8 x 12
50 %OFF
Odd
size
Rugs
Sizes 8 x12' -18' x 12'
33 %OFF
ALL READY MADE
Drapes
In Stock -
50 % OFF
SELECTION OF SHOWER
Curtains.
50 %OFF
THE HOME PLACE
Closed Mondays-Open Friday 'till 9-Closed Saturday at 5 p.m.
For the Living Room
Chesternel, suites 3957. f. •
By such famous makers as Kroehler, Vilas, Braemore, As low as
Flexsteel.
KROEHLER
Recliners. In Nylon, Olefin, & Vinyl covers." •
Mfg. Sugg_price$269 //2 Price 134
KROEHLER
Sleep or .
•in choice of covers. 1 . Traditional styling
Now on sale for
KROEHLER, PHILIPS, 1MPERiAL ' .
t , „ For the Bedroom
Pine, Cherry & Oak, 3 pc. suites.
3 pc. Suites 95 •00
reduced to clear ' 3 tic. Suites
• KROEHLER Oak
695.00 Regularly priced up to $1 ,495,00? • on sale for
SPRINGWALL ORTHO PLUS Odd 3/3 Units
416 Sleep Sets 199.95 Continental 89 • 95
20 % ,
on sale
OFF. Dining .Room Suites in stock
7pc CHROME SETS (In .95 FINISHED DINETTES
Reg, $269.00 NOW I 199 77 Reg. $249,95 5 pc. Pine or Maple
PAINTINGS Original oil 24" 48" WALL UNITS
30" x'16" x 72" On sale as IOW as. 89.95 to $169'00 NOW all on sale for 90;95
Water Trough and Smoother with purchase OFF FREE • P /0 - iti Stock, Prom $2,99 I jgLI PVerari m"s f&ljeSnti rtouirleers
„„ all f $10 00 Or more of Wall 'a 'et'
FREE DELIVERY
357-2002
Over 50 in stock
00
for 2 pc, suites.
349
50
00
95
164 Josephine St., Wingham
'Prices in effect
357-1411
March 14th
to 25th
WHOLE WHEAT MUFFINS: THE .METRIC WAY — "March" into metric this
'week by treating yourself to "Whole Wheat Muffins". They're an economical and
tasty way to encourage nutritious snacking at your. home.
(Agriculture Canada Photo)
The "back to basics" trend has
spurred more interest in baking
the "natural" way, Because' of
this, bags of whole, wheat flour
have taken' the place of refined
white flour on many kitchen
shelves.
And so the debate begins.
Which is more nutritious - the
whole wheat flour or the enriched
white flour? As the name implies,
whole wheat flour is, made by
grinding the entire wheat kernel.
This means it contains all the
nutrients found naturally in the
bran and germ - such as iron and
the B vitamins. All white flour
must now be enriched with
thiamin, niacin and riboflavin,
but in fact, the nutritional value of
the whole wheat flour is some-
what better than white flour.
And, because the bran is left in,
it's also an important source of
fiber.
If using a recipe that calls for
white flour, it's easy to substitute
whole• wheat flour. Use exactly
the same amount. But, keep in
mind that, becauge ,it is heavier
and coarser than white flour, it is
best suited• for breads, muffins,
pancakes and other quick breads.
And also; it does not develop as
strong gluten as white flour and
therefore bread does not rise'
quite as high.
Whole wheat flour does not
store as well as the refined flour.
It has a tendency to go rancid,
due to the wheat germ oil it
contains. It is therefore best to
buy only what can be used within
a couple of months, It will keep.
About six weeks, at room tem-
perature or twelve weeks in the
refrigerator,
Food consultants at Agriculture
Canada suggest you take your
whole wheat flour from storage
and ,try these "Whole Wheat
Muffins" •
By now you should have sets of
the large and small metric
measures in the kitchen.
WHOLE WHEAT MUFFINS
• Sift first four ingredients. Stir
in whole wheat flour. Combine
egg, milk and butter. Add to dry
ingredients, stirring only enough
to moisten. Fill greased muffin
tins two-thirds full. Bake at 190
degree C until brown (20 to 25
minutes). Makes" 12 muffins.
250 nil, sifted all-purpose flour
15 mL baking powder
2 niL salt
50 mL brown sugar
250 mL whole wheat flour
1 beaten egg
250 mL milk •
50 mL butter, melted
March for
maple
"sap's running", is, always a
sure sign that spring is right
around the corner. Warm days
and cool nights of March andApril
encourage the sap to start flowing
from maple trees. It will there-
fore, soon be time to enjoy the
delicate flavour of maple syrup
poured over pancakes, breakfast -
cereal or ice cream. What's more,
when savoring the taste of maple,
you're also savoring a taste of ,
Canada. Canada supplies close to
79% of the world production of -
maple syrup.
All maple products are graded,
including those destined for
interprovincial trade and export.
l'he products displaying the
-grade mark must have conformed
to the grade standards set down
by Agriculture Canada. The
grade categories, recently
revised, include the following:
Canada No. 1--uniform in colour,
free from cloudiness, no trace of
fermentation or other objection-
able odour or taste, the colour
class "Extra Light", "Light" or
-Medium", characteristic maple
;favour increasing' with depth of
'olour; Canada No. 2--uniform in
colour, free from cloudiness,-
:olour class "Amber", stronger
maple flavour than Canada No. 1,
Rio trace of fermentation or other
objectionable • odour or taste;
Canada No. 3--characteristic
maple flavour, free from any
objectinable odour or taste other
than a trace of a caramel or bitter
taste: This grade is not generally
available at retail markets.
Food consultants at Agriculture'
Canada remind you to "beware of
imitators" when buying maple
products! Make sure the word
"Maple" is Stated. If the product
is not a pure one, a complete list
of ingredients, including artificial
flavouring, indescending order of
priportion, must appear on the
label.
MAPLE TARTS
SO ml. butter •
75 ml. cornstarch'
300 mi. maple syrup
100 ml. water
12 baked tart shells
Melt buttes blend in cornstarch,
Stir in Ma* syrup and water-: -
Bring mixture to a boil, stir and
took until thick. Continue cooking
5 min mote, stirring
occasionally: RettioVe from heat
and COO 1 15 min. Spoon into tart
shells. Makes 12' tarts.