HomeMy WebLinkAboutThe Wingham Advance-Times, 1962-10-10, Page 5(
•
•
n .�R
CS LI" OMNI
lI8 ILE: 1
ASS
TINUING MEMCMIAL'
11i(.y be donated through your loc(Ll
funeral director
HQS'IT/ALS, PRISONS
Y
ON SAVINGS
Interest from date
of deposit
Checking Privileges
Deposits by Mail
Hours -9 to 5
Fridays -9 to 9
Saturdays7-9 to 1
GUAR ANT Y
TR UST
CANADA'S LARGEST
INDEPENDENT TRUST COMPANY
261 -10th Street
HANOVEItt
PHONE 1580
SAVOR THAT FLAVOR
VOR
Can adIan cheel dar• cheese, now
reeognizNd the world over as a
!gourmet's dish, first grew out of a
I skill brought to Canada by an im-
migrant a century and a half ago.
Lydia Chase Ranney was an Am-
erican who came with her husband
to faun in the area around Inger-
soll, Ontario. Looking around for
a source of revenue while her hus-
I band hacked a farm out of the
wilderness, she decided to teach.
But when her older pupils marched
away to fight William Lyon Mac-
kenzie, she was obliged to look for
something else. Finally Lydia de-
cided to make cheddar cheese, a
skill she brought with her from
her native Vermont. The lush grass
Iof the surrounding countryside
imparted a special tang to the
cheese and it wasn't long before
Lydia's cheese -making not only
•
Thi, foe awn when
even your old 4iirrca
hig -to
mti re !
NiiAnd when the time
comes, make sure you
get an efficient, hard
working Esso Oil
Furnace, the furnace
that stays younger so
much longer!
• N'
�.
N •
PIIONE 255
Y CLARK
Edwards Street
•
WINGHAM
established her own family's for-
tune, but also. revamped the whole
economy in the area around Inger-
soll.
Bottled Canadian cheddar cheese
Spread is the main character -ingre-
dient in- these moist, delicious
Cheese Pan Buns. They would be
a wonderful accompaniment' Bar
soup, eggs, fruit or seafood salad.
And they can he served in a variety
of ways, fresh from the oven, cold
or split and toasted.
Cheese Pao RIMS
1 1/2 cubs ,milk
2 tbsp, granulated
2 teas. salt
2 tbsp, shortening
7/8 cup (half pound jar) process
Canadian cheddar cheese
1/2 cup lukewarm water
1 tsp. granulated sugar
1 envelope fast rising active dry
yeast
6 cups pre -sifted all-purpose
flour
sugar
Scald mills; stir in the 2 table-
spoons sugar, salt, shortening and
cheese spread. Cool to lukewarm.
Meantime, measure lukewarm
water into a large mixing bowl; stir
in a teaspoon sugar. Sprinkle with
yeast. Let stand 10 minutes and
then stir well, Stir in 1L>.kewarm
cheese mixture and 3 cups of the
flour. Beat until smooth and elas-
tic. Work in sufficient additional
flour to make a soft dough ---about
3 cups more, 'Turn out clough onto
floured hoard or canvass and knead
until smooth and elastic. Place in
greased howl, Grease top. Cover.
Let rise in warm place free from
draft until o
n ' doubled led
in bulk, about
t c 1 tb
1 1/2 hours. Punch down dough.
Turn onto lightly floured hoard
and knead till smooth. Divide into
4 equal parts. Shape each portion
into 8 -inch roll and cut into eight
1 -inch pieces. Shape each into a
smooth ball. Place 16 balls of dough
into each of two greased 8 or 9 "
square cake pans, Grease top and
cover. Let stand to rise in warm
place, free from draft until doubled
in bulk --about 45 minutes. Bake
in a moderately hot oven 375 de-
grees F 25 to 30 minutes.
French Bread for
Poor Boy Sandwich
The Poor Buoy sandwich is any-
thing but what the name implies.
Actually it's almost a meal in itself,
perfect for parties, midnight snacks
or hikes, picnics and backyard
meals: If you want to follow the
original version, you would take a
loaf of French bread, split it in
half the long way, dip it in gravy,
add several thin slices of meat, a
slice of cheese, and slap on the top
of the loaf.
You can make a simpler Poor
Boy that won't be quite such a big
meal if you use French rolls or a
smaller French loaf, or a regular
one cut In half. Just be sure you
use crusty French bread of some
kind, or the results won't he the
sane,
For the filling use thick slices
of any delicious beef, pork or ham
cuts and thin slices of cheese that
will taste well with the meat. Heat
the meat in the sauce or gravy.
Split the rolls or bread. Dip the
cut side of the bread into the
gravy or sauce and place the meat
on the roll, then place the cheese
slice on top of the meat, Add a
slice of pickle, Top with the other
slice of bread. The many varieties
of spiced meat, both canned and
plain, give you many variations for
this versatile meal.
;r.
rF ° rary3JC
•s,::iro giii:r,ii aGi$:•'::r:r::.:.;t..:. �u
•
Two hits, no errors.
Volkswagen is batting a 'thousand.
Our first car (the 1200) has been on.
top for a decade.
And now it looks as if our new model
(the 1500) will be the rookie of the year.
The immedia tesuccessof the Volkswa g en
1.500 wasn't much of a surprise. (Especially
for the 200,000 Canadians who have
proven the reliability of "old faithful".)
Our reputation for quality, dependability
and economy means that you can buy this
brand new car with complete confidence.
And the 1500 is a completely new
automobile.
For a start, it has two luggage trunks.
One in the back (like ci conventional car)
and one in the front (like a Volkswagen).
We managed this unique feature by de-
signing a flat engine and putting it under
the back trunk. it gives the 1500 amazing
traction in snow and makes it even better
at holding the road.
Take a Look at the luxurious interior and
you may start to worry about the price.
Come on down and see two great players in action.
WINGHAM BODY SHOP
Relax. Everything in sight is standard
equipment. And that includes seven heater
vents, five arm rests, three ash trays, two
padded sun visors, one electric clock but
no radiator. (We still think it's better to
cool a car's engine with air instead
of water.)
Visit your Volkswagen dealer soon, He'll
let you drive our newest (.anti most unique)
Volkswagen.
tMPORIS PAY FOR EXPORTS
P. O. Box 279 - WINGHAM, ONT.
Tel, 746
---Photo by Guy Gilbert
Hunting brings with it some of
the hest picture -taking opportuni
ties of the year. That's why. when
you oil and clean your rifle, you'll
want to bring out your camera, too.
There are shots you won't want
to miss in the fall -touched hills.
It takes time to stalk a deer and
while waiting, you have an ideal
opportunity to picture the scenery
and your pals.
Then, too, you can't lug the big
buck back into work to show your
friends, But you can have snaps in
your wallet to back up your story,
Or, after your pheasant has been
cooked and eaten, you can, through
photography, remember the thrill
of your clog retrieving the bird
after your shot had found its mark.
73y taking a complete photgra-
phic record of your camping trip,
you can relive all the excitement
in the coming months. First, you
can take some snaps of checking
your gear and ammunition, and
loading the car. Then, you'll follow
through with the family waving
good-bye as you drive away.
Along the route, you can take
some traditional photos ..- enjoy-
ing a snack, for example. Next
comes your arrival al the hunting
area, the stalk and the successful
result, Just be sure to tali° a photo
of °ash important event.
If you want some really spectacu-
lar shots, load your camera with
color fila. That way, you'll capture
all the sparkle the hunter's red
cap and plaid shirt, the dog's coat,
the pheasant's brilliant plunumage,
and the fall 11:rives,
Pict,rre-talcing and hunting make
an ideal combination. Through
stills and movies yon have the op_
portunity to relive the excitement
of your trips again and again and
share the fun with the fancily,
Parsley Braised
Celery
1 medium stalk 1'asc'al veler;y
1 inch beef or ehicicen stock, or
1 inch boiling water :old ono
chicken or beef bouillon cube
1 tbsp. chopped fresh parsley
114 tsp. salt
1/16 tsp, ground black pepper
Wash celery and cut ribs into
2 inch lengths. Cook in beef or
chicken stock in a covered pan 18
to 20 minutes or until celery is
tender, Drain if necessary. Add
Parsley, salt and black pepper.
Toss lightly, Serve hot. as a vege-
table. Yields 6 servings,
The WS°bgllaln Adsfnee-Times, Wednesday, Qr;'t. 10, 10( phage
Trid&in Mattress Sale
$10.00 FOR YOUR OLID MATTRESS
REGARDLESS OF CONDITION
on a new
Orihoosture Quilt Top Mattress
With 312 Coils
by Waterloo Bedding Co. -Regular X59.50
Allowed on yonr old mattress - X1.0.00
ONLY
with a 1.5Pyear Guarantee
NHMnivw�ry.VyVw�`/`rv'.•.rwv�w`wv:rw:M�
WINGHAM
Furniture
PHONE 51
Burl Now
and Save
Free Delivery
Modern Furniture
Mother's Delight
At one time the living room. 01
many Canadian hones was use.1
for anything but "living". It was
a show place where you entertain-
ed
n ter ln-
taii
ed guests or sat quietly reading the
paper or watching television. IL
was no place for boisterous child-
ren or romping household pets , . .
and for a simple reason. The up.
holstery on sofas and chairs way, ;
too expensive and difficult to keep'
clean.
When vinyl fabrics were intro-
duced after World War II they
were readily accepted as upholstery
materials by furinture manufactur-
ers; that is, furniture for the of-
fice, restaurants, hotels and insti
tutions. They were hard wearing,
easy to wipe clean and cane in a
great variety of attractive embus.
sings and colors, Many home own-
ers bought vinyl covered furniture
for their dens and playrooms, hut
somehow it just missed having the
luxurious appearance and "feel"
usually associated with living ream
suites. Thus the introduction of
"breathable" vinyl fabrics by CIL
was heralded as a godsend, especi-
ally by harassed mothers of gn,all
children with no rumpus room for
them to play in.
]3y means of special process,
vinyl is bonded to cotton backing
in 811011 a way that the finished
fabric is allowed to breathe, ,u.ac
ing it cool and comfortable ?.n sit
00, hut still washabli,, Thee, to
acid eye -appeal to function, tradi
!tonal, contemporary and ultra.
modern patterns have been enrbo•a
sed on the vynair to give it texture
in a wide range of decorator colors.
Today, when there is so punch
emphasis on easy eare, beta in
clothes we wear and the horn( s we
live in, it is only natural that we
should look for it in home furnish-
ings too, "Breathable" vinyl fab
ries may well be the answer to
getting more "living" out of ,vol:r
living room.
WHIP IN HAND, the Renwick children watch their grandfather,
Eldon Renwick, perform in the show ring with his team at the
Howick Fall Fair at Fordwich. Gayle and Mark are the children!
of Mr. and Mrs. Walter Renwick. ---Photo by Cantelen,
fell Them and Sell Them - In The Advance -Tiro
Iliiilllellliilll4illii)IIIIili II41I111llilll®1116111�11Iiitlll�lll®IiI�IlI�111�11Iii11Flllilllli
r
1
r
111
4
incere Tkanks!
To all my good friends who supported me
at the Huron -Bruce polls last Thursday, I
express my heartfelt thanks.
To those party workers who gave their time
and energy so willingly, I cannot in words
fully express my appreciation for their
wonderful efforts.
GEORGE McCUTCH EON
THE STORY OF PEAK PROFIT PASTURE
Three years' results on 65 controlled pasture tests prove that
Aero Urea nitrogen tertiliiet makes profitable pasture. •
Grazing days, milk yields, and extra has production were
carefully recorded and evaluated. The results shoW that on
the average the .Aero t'rea Pasture Program will return ever
$3.50 for every X1.111) invested in tertili'cr.
You get your cattle out earlier, keep them on pasture Ion$er
with proper nitrogen Iertili/dtUul.
Here are the 7'/iree rear ..kera4'e's:
Pounds of Aero Urea
Per Acre
No el Tests
Net Returns per
Fertilizer Dollar
160
29
$3.57
240
23
4.14
All rates
05
3.55
This is peak prow pasture, your cheapest torn of teed. tteir detailed
inti,rrnation on how to use Aero t'rea for better pastures, and the
names of et, -operators in your area write:'1 ethnical Services Depart-
ment, Cyanamid of Canada Limited, 160 lllnor Street Fast, Toronto
5, Ontario.
CI''A.26*A.ts'r rz
CYANAMID OF CANADA LIMITED
MOHAVE COM
BELGRAVE, ONTARIO
Phones: Wingham 1091
Brussels 388 w10