The Wingham Advance-Times, 1960-03-30, Page 3G. ALAN WILLIAMS
Optometrist.
Patrick St., Wingharn
Phone 770
it UY PAN MOUE?
WESTON'S M. DREAD
Big EMI Size 21-oz, Loaf
6 FOR $1.00
-Open Ail Day Wednesday
GREWAR'S
SUPERIOR MARKET
BRUSSELS
•
dish for a, Sunday night makes a delightful hot
supper.
THE DELICATELY SWEET flavor of diced turnips
or rutabagas combines intriguingly with diced pota-
toes seasoned with black pepper and parsley. This
Savory Turnips sand Potato The Willett= Ativonce-Tingo, Wc4,, ,Tarolt $O, ISM, Vows,
vaHlgil,mmimillIMIAIIIMIIM#1110/0111ItirAiloolAWMOtitonsAmoil4IMAAkitiloA411040.1114414.440W14400000/1440011
"IFISIHIlliflkier supplies
See the New Stock of
FISHING
TACKLE
The Largest Display of
Fishing Equipment
in Wingham.
BUY NOW WHILE STOCKS
ARE COMPLETE AT
•1959 SIMCA Station Wagon
Very low mileage, this car is in excellent condition,
1958 DODGE 4-door
With VS motor and radio. This is also a one
owner ear and is in exeelis.o.t condition.
1957 DODGE 4-door sedan
With VS motor, a good buy
1957 FORD 2-door hard top
in good shape.
1956 DODGE 4-Door Sedan
Ilfotor just overhauled
1956 PLYMOUTH 4-door sedan,
1954 DODGE 4-door Sedan
1953 CHEVROLET 4-door
1953 FORD 4-Door Sedan
In good condition
1953 DODGE Club Coupe
1953 GMC Tractor, 143" wheelbase
TWO-WHEEL TRAILER with racks
at CRAWF RD MOTO S
Len Crawford Motors
Your Dodge, DeSoto and Simca Dealer .
Phone 710 Wingham
Each Thursday, Ellen Ramsay visits the bank
to pick up the company payroll. On Friday
she visits on her own behalf to deposit her
savings. On both occasions she receives
prompt, personal attention.
•
In the country, busy insurance man Tom
Welch very rarely visits his bank. He does all
his banking conveniently by mail. But he
gets the same friendly, efficient service.
Requirements may differ but, at The .Cana-;
dian Bank of Commerce, the service remains
constant .7. and as broad and enterprising
in concept as Canada itself. Clear across the
country, in rural communities and in big•
urban centres, The Canadian Bank of Coin-
merce serves its many customers with that
sincerity which makes banking a pleasure.
'THE CANADIAN
BANK OF COMMERCE
Call us your bankers
Pun..)NE,
CLASSES WELCOME
AT COUNTY RIME
During the Pefarch session of the
county council which was held in
Goderich last week a Grade VIII
class ,from the Goderich Public
School under the direction of Erie
Moore, teacher, paid a viist to the
council. Purpose of the call was to
;i.equaint the pupils with the work
and. duties of county councillors.
The county clerk, John G. Berry,
has asked that teachers through-
out the county -be assured or a
welcome should they wish to have
their pupils make similar visits.
Teachers who wish to arrange for
a visit to county council are ask-
ed to contact the clerk a few days
in advance so that there will be no
last-minute confusion.
HERE'S HEALTH
Let's root for the rutabaga,
Canada's own vegetable prize pack-
age of flavor and nutrition. The
rutabagas, although originally In-
troduced from Sweden to Great
Britain and thence to Canada, has
become so well known in the
North American market as the
"Canadian Rutabaga" that its
origin is forgotten.
The rutabaga and turnip are
close kin in the root vegetable
family, but not twins, although
they can be used interchangeably
in many recipes. The flesh of the
rutabaga, golden colored with
carotene that turns into vitamin A
when eaten, is denser than the
white .flesh of the turnip. Many
people think that rutabagas are
merely yellow turnips because
most rutabagas are yellow and
most turnips white, and because of
the kinship of flavor, Actually,
there are white rutabagas and
1 yellow turnips though they are not
as widely marketed as the other
varieties.
The turnip is thought to have
come to North America about the
time of Jacques Cartier's third
voyage to Canada in 1540. The
Pilgrims, who landed at Plymouth
Rock, Massachusetts, were describ-
ing turnips as an excellent root
crop by 1630.
Savory Turnips and Potatoes
3 cups diced raw turnips or ruta-
bagas (1 ti pounds)
2 cups diced raw potatoes,
(1 pound)
1 cup chicken or beef stock
1 teaspoon salt
1 tablespoon flour
cup chicken or beef stock
2 tablespoons butter or margarine
i/8 teaspoon ground black pepper
Choppod parsley (optional)
Combine first 4 ingredients in a
saucepan. Bring to boiling point
without cover and boil 5 minutes.
Cover and cook only until tender,
about 20 minutes, Mix flour with
the ';1 cup chicken or beef stock
and mix until smooth. Add to
rutabagas and cook until slightly
thick. Add butter or margarine
and black pepper, Serve hot gar-
nished with fresh parsley, if de-
sired, YIELD 6 servings.
Turnip Slaw
3 cups finely shredded raw tur-
nips or rutabagas (about :).1.
pound)
1 tablespoon sugar
1 teaspOon salt
1 tablespoon minced fresh parsley
2 tablespoons cider vinegar
1 tablespoon mayonnaise
3 tablespoons sour cream
Fresh parsley for garnish
Place turnips in a serving bowl,
Combine sugar, salt, parsley, vin-
egar, mayonnaise and sour cream.
Toss lightly with turnips. Garnish
with fresh parsley. YIELD: 4
servings.
Rutabaga Pudding
2 cups mashed cooked rutabagas
or turnips (about 1W VOuncis")
2 talkesPoonbutter .a niargirVe
1 cup soft bread crumbs
teaspoon ground mace
Ms teaspoon ground black pepper
1 teaspoon salt
1 tablespoon sugar
1A, teaspoon ground ginger
IA:: 'cup milk
1 egg, 'beaten
1 tablespoon butter or margarine,
.melted
Combine first 9 ingredients and
beat until fluffy. Beat in egg.
Turn into a buttered 1-quart cas-
serole. Brush top with melted
butter or margarine. Bake in a
preheated moderate oven (350 de-
grees If%) 45 minutes or until
brown. YIELD: 6 servings.
Turnips with Poulette Sallee
(French Style)
2 pounds white or yellow turnips
1-inch boiling water in saucepan
1/2. teaspoon salt
Paulette Sauce
Chopper fresh parsley
Peel turnips and cut into ',_-inch
slices. Cut slices into
strips. Place in a saucepan with
boiling water and salt. Bring to
boiling point, uncovered, and boil
5 minutes. Cover and cook 15 min-
Give New Wrinkles
To Left=over Meat
When slices of meat are left, re-
heat them in gravy or tomato,
barbecue or sour cream sauce, or
serve the slices cold with hot vege-
tables or salad greens. Use them
in sandwiches, cold with relish or
hot with gravy,
Diced meat may he added to
white sauce, either plain or flavor-
ed with celery, mustard or horse-
radish, Allow one cup of sauce
for each cup of meat. Serve on
toast, with rice or noodles, or over
hot biscuits, or make it into meat
pies or tunovers. Use diced meat
in casserole 'dishes with extend-
ers such as spaghetti, macaroni or
mixed vegetables. One cup of
diced meat, 2 ceps of sauce, 2 cups
extender, with 1,i cup grated
cheese added to the sauce is good.
Vary this by baking with a mash-
ed potato topping in a moderate
oven, 350 degrees, or use baking
powder biscuit topping and bake
in a hot oven, 425 degrees, 15-20
minutes. Combine chilled diced
meat with diced vegetables and
salad dressing for a hearty salad.
Ground meat may be made into
hash, then baked or fried. Or
spread it in a greased frying pan,
cook and fold like an omelet and
fill with barbecue or other season-
ed sauce. Use as sandwich filling
with salad dressing, pickles, nuts
or celery. Use as stuffing for
vegetables such as tomatoes, ;pep-
pers, onions, cabbage, potatoes, or
shape into rolls or croquettes and
fry in deep fat.
utes or until tender Drain and
toss lightly with Poulette Sauce.
Garnish with chopped fresh pars-
ley. YIELD: 6 servings.
Poulette Sauce
1.4.: cup sliced fresh mushrooms
1 tablespoon finely chopped onion
3 tablespoons butter or margarine
1 teaspoon fresh lemon juice
2 tablespoons flour
1 cup chicken stock
cup heavy cream
teaspoons salt
Dash ground white pepper
1,4 cup sherry or white wine
1 ;egg yolk
Saute mushrooms and onions in
butter or margarine and lemon
juice. Blend in flour. "Add stock
and cream and cook until thicken-
ed, stirring constantly. Add sea-
sonings and wine. Beat. Beat egg
yolk with a little of the sauce and
add to the remaining sauce. Cook 1
minute. Pour over cooked turnips.
YIELD: Approximately 1.-M2' cups.
`forage Important
For Vegetables
If vegetables cannot be cooked
as soon as purchased, they need to
be properly stored, A little speciod
care in storage will help to retain
the; tegture, flavor and food value
of vegetables.
FOR temporary storagc, such
vegetables as cauliflower, corn and
peas should be left in their natural
state -- cauliflower in surrounding
green leaves, corn in the husks,
peas in the pods. It Is advisable
to store root vegetables with tops
removed, since moisture may be
drawn from the roots to the leaves.
Lettuce, spinach, chard and celery
are best trimmed and washed be-
fore storage,
Even vegetables which do not spoil
quickly are stored in a cold place,
At room temperature =any vege-
tables lose their vitamin C rapidly.
The crisper of the refrigerator is
a convenient storage for asparagus,
beans, peas, tomatoes and leafy
green vegetables, Cellophane bags
can be used to advantage for cov-
ering many vegetables. Onions,
dried beam and dried pens should
he stored in a dry place,
Cool and Store
Cakes Properly
As soon as a butter-type cake is
done, remove it from the oven and
place tue pan on a cake rack,
advises the home economics service
of the Ontario Department of Agri-
culture. Allow the cake to cool
in the pan for ten minutes, then
loosen it from the sides of the
pan with a spatula and turn it
out on the cake rack. Remove the
paper from the bottom of the cake
and finish cooling it, right side up.
Fruit cakes should be left in
pans until cold, as they are heavy,
yet tender, when hot.
Immediately after removing a
sponge-type cake from the oven,
turn the pan upside-down, leaving
an air space between the pan and
the table top. Do not disturb until
cake is cool,
Never cut cake when hot. Cakes
may be stored In a covered tin or
may be covered and stored in the
refrigerator. After serving part
of a cake, cover the cut surface
with wax paper, which may be
held in place securely with tooth-
picks..
FINAL WEEK
DON'T MISS IT
EVERY ARTICLE REDUCED
10% TO 50%
Sale Ends Saturday, April 2nd
OPEN SATURDAY MOOT
u4 r
EWELLERY1
WINQIIAM, ONTARIO
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invieuommoonwtemuensi......nregilm...ottamworsowo.sou.......0........00••upwcwomuto..41•0.11.11.0104
Alexander's Hardware
PHONE 27
WINGI-IAM
Opportunity Knocks
EVERY DAY IN WANT ADS
Want a job? Want to buy, sell, trade or
rent? The classified column of The Wingham
Advance-Times is your' answer. Read the
classifieds regularly.
The Wingham
Advance-Times
contents are adequately insured against
sudden loss replaces worry with Peace of
Mind.
Last year, the companies writing fire, (IWO-
mobile and casualty insurance paid out more
than 500 Million Dollars hr claims across
Canada ---- real evidence that insurance in-
deed means Peace of Mind.
ALL tA11102iA
rINSURANCt
CRASH LANDING averted With -dishes made of polypropylene,
This material Is mthreakable-4-dropped dishes situply bounce.
stain resistant and heat-resistant too, so tea r coffee ,docsii`t
leave a ninth and it can be cleaned hi the boiling water of ins
automatic dishwashed.
a
a.
For the llomeownert Today, insurance is
snaking it possible for more Canadian fami-
lies than ever before to enjoy the security of
home ownership.
Without the protection. of insurance against
fire and Other disasters, probably few of to-,
day's new homes could ever have been
started. Xtiowledge that a home and its
ALL CANADA INMilitilltiteE TEM:RATION
cri bdali of tom tiidn eatonang ecinpanic!7 writing
to. Automplailt and Zotcaltilf1SW7Cei