The Rural Voice, 1985-12, Page 52COMFORT CASTRATOR AND CASTRETTES 1 RURAL LIVING
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4
D.C.
POPE
• 1985 PORK CONGRESS
AWARD WINNING DESIGN
• Lightweight portable steel construction
• One person operation
• 3 models
• Used for every farrowing
• 5 year farrowing
• Useful for many other veterinary
procedures
• Courier Service Available
RR#1 CONN, ONT.
NOG 1NO 519-323.2665
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AN IDEAL
CHRISTMAS
GIFT FOR THE
HOGMAN
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Brown Insurance Brokers, Palmerston 343-2663
Cardiff & Mulvey Insurance, Brussels 887-6100
Elliott-Tweddle Insurance, Wingham 357-1414
Elliott Insurance Brokers, Blyth 523-4481
Gaiser-Kneale Insurance Brokers, Clinton 482.9747
Exeter 235-2420
Grand Bend 238-8484
Goderich 524-2118
Vern Hargrave Insurance Broker, Dundalk 923-2702
Johnson-Dadson Insurance, Listowel 291-2964
Keil Insurance Brokers, Gorrie 335-3525
Wingham 357-2636
Bryan Lavis Insurance Broker, Clinton 482-9310
Lyons & Mulhern Insurance Brokers, Goderich 524-2664
McDonagh Insurance Brokers, Lucknow 528-3423
Teeswater 392-6200
Harold Robinson, Gorrie 335-3953
J.P. Uniac Insurance, Mitchell 348-9012
Glenn Warren Insurance Broker, Clifford 327-8041
Hanover 364-4039
Wylie Insurance Brokers, Gorrie 335-3193
Harriston 338-3847
Over 100 years of continuous community service.
50 THE RURAI VOICE
SICILIAN (cont. from pg. 49)
and starting in January will be con-
ducting a human resource develop-
ment course for agriculture students.
CASSATA ALLA SICILIANA
1 fresh pound cake about 9 inches
long and 3 inches wide
1 pound creamed cottage cheese'
1/4 cup sugar
3 tablespoons of orange liqueur or
orange flavouring
3 tablespoons coarsely chopped mix-
ed candied fruit
2 ounces semi -sweet chocolate,
coarsely chopped
Chocolate Frosting
12 ounces semi -sweet chocolate, cut
in small pieces
3/4 cup strong black coffee
1/2 pound unsalted butter, cut into
half-inch pieces and thoroughly chill-
ed
With a sharp, serrated knife, slice
the end crusts off the pound cake and
level the top if it is rounded.
Cut cake horizontally into 1/2 to
3/4 inch slabs. Beat cottage cheese
with electric mixer until smooth.
Beating constantly, add sugar and
orange liqueur or flavouring.
Fold in the candied fruit and
chocolate. Centre the bottom slab of
cake on a flat plate and spread
generously with the cheese mixture.
Place second slab on top, keeping
sides and ends even, and spread with
more cheese. Repeat until all cake
slabs are reassembled and the filling
has been used up. End with a plain
slice of cake on top.
Do not worry if the cake feels wob-
bly. Chilling firms it. Refrigerate for
two hours or until cheese is firm.
Melt 12 ounces of chocolate with
coffee in a small heavy saucepan over
low heat, stirring constantly until
chocolate has completely dissolved.
Remove from heat and beat in butter,
one piece at a time. Beat until mixture
is smooth, and chill until thickened to
spreading consistency.
Spread the frosting evenly on the
top, sides, and ends of the cassata,
swirling decoratively. A pastry tube
may be used to decorate the cake with
buds and floral vines. Or the cake can
be decorated with red and green
Christmas candies, as Kathy has
done.
Cover the cake loosely with plastic
or foil and refrigerate for at least a
day before serving. Serves 8.