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HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-02-28, Page 6Page 6 — Wingham Advance -Times, Thursday, Feb. 28, 1963 features from The World of Women �_ III!ILII!IIIllilllu!!i�!�!II!I!81"I!I!II!f �!111!III1!��il.'I!!!''�!!1!II!G':191:9!1191!!II!'li!Ililill'IPIIiG"" "''" '!''i1'f'9110!Illi!111911i�0111f1!I!':1111111!I!91!i91!IIDII!UIII!I,_ ' . Homemaking tA tA Clubs and roll call, "One good groom- ing habit I will practise", was answered by eleven girls. Plans were made for next meet- ing,. Mrs. Russell Adams and Mrs. llarry Rhame dictated notes about the skin. After this they worked on their gar- ments laying them on, cutting, and marking them. Girls who didn't have their pattern or material worked on samples for their books. WINGHAM TRIM-ETTFS The third meeting of the Wingham Trim-ettes was held on Monday at 7:30 p.m. in the town hall. It was opened with the Ode, 4-H pledge, motto and creed. The minutes were read by Barbara France and six girls answered the roll call with "one good grooming habit". It was decided to hold the next meeting on March 4. Mrs. Currie, one of the leaders, was absent. Mrs. Lapp reviewed "Using the Pat- tern", "Grain and Stay Stitch- ing", "Pinning and Basting" and "Seams". Each girl had brought her pattern and mater- ial to this meeting and she pin- ned on her pattern. SEWING SWEETHEARTS BLUEVALE—The Sewing Sweethearts entertained the other Bluevale club on February 18 at 7:30 p.m. Guests were Miss Dunn, hair stylist from Brussels, and Mrs. John P. Mc- Kibbon of McKibbon's Drug Store in Wingham. Miss Dunn demonstrated a hair style and a manicure. Mrs. McKibbon talked on the care of the skin and suggested some preparations for the skin when blemishes appear. Ruth and Gladys Jermyn presented the guests with gifts. DAINTY DEE'S GORRIE—The third meeting of the Dainty Dee's was held in the Gorrie United Church auditorium on Saturday at9:30 p.m., with 10 members pres- ent. The discussion, in charge of Mrs. Gerald Galbraith, was the care of the skin, the face and hands. Mrs. Clarence Stokes dem- onstrated how to alter a pat- tern, the necessity of straight and crosswise grain, and the advantage of staystitching. Elizabeth Stokes, president, led the business. After the pledge and motto, LyndaJohn- ston read the minutes of last meeting. Roll call was, "a grooming habit I will practise." The rest of the time was spent in getting the dusters cut out. SPARKLETTES GORRIE—The third meeting of the Gorrie Sparklettes was held on Saturday at 9:30 in the basement of the Gorrie United Church. The meeting opened with the 4-H pledge and motto. Carol King read the minutes BEDROOM BEAUTIES BELMORE—The second meet- ing of the Belmore Bedroom Beauties was held at Mrs. Jack McBurney's on Monday, Febru- ary 18. The roll call was answered by what type of dus- ter you planned to make. The next meeting will be held at Mrs. Searson's. Irene Doubledee and Lorna Woods both did demonstrations The meeting was closed by lunch, which was served by Shirley Templeman and Paul- ine Ward. LUCKY LASSIES LAKELET—The second meet- ing eeting of the Lucky Lassies was held at the Lakelet W.I. Hall on Monday evening. The meet- ing opened with the 4-H pledge. The roll call, which was " The type of duster I plan to make", was answered by eight girls. Mrs. Helen Reidt, gave a talk and demonstration on the pro- per make-up for a teenager and on skin care which the girls found very interesting and took notes on the subject. Earl A. Edgar Wed in Mitchell Rev. Norman Schinkel offi- ciated when marriage vows were exchanged in Grace Luth- eran Church, Mitchell, be- tween Verna Elizabeth, daugh- ter of Mr. and Mrs. Edward Byers, R.R. 2, Dublin, and Earl Alexander Edgar, son of Mr. Stanley Edgar, R, R, 2, Wroxeter, and the late Mrs. Edgar. The bride's father gave her in marriage. She wore a waltz -length gown of heavy taffeta with net designed with a scoop neckline, three-quarter sleeves and full skirt gathered at the back with a bow. Her fingertip veil fell from a sequined headdress with a pearl drop in the centre and her bouquet was of red rosses and white carnations with white streamers. Her sister, Mrs. Larry Cook, R. R. 5, Mitchell, as matron of honor, wore a waltz -length frock of royal blue heavy satin styled with a round neckline and a rose -shaped bow on the gathered back. A tiny veil fell from her matching headdress and she carried a bouquet of white carnations. Stewart Edgar, R. R. 2, Wrox- eter, was his brother's best man. The bride's mother had chos- en a dress of royal blue silk viscose with matching jacket and a corsage of yellow chrysan- themums. Assisting at the wedding din- ner in Brodhagen Community Centre were Mrs. Gordon Mil- ler, Mrs. Lloyd Prueter, Mrs. George Rock, Mrs, Harold El- ligson and Mrs. Reuben Buuck. Leaving on their trip to Windsor and the States the bride wore a powder blue two-piece knitted suit. They will take up residence at Molesworth. Guests attended the wedding from Norwich, Kitchener, Mil- verton, Baden, Listowel, Gor- rie, Wroxeter, Monkton, Brod- hagen, Dublin, Londesboro and Mitchell. UCW Jnits Met Three Evenings Last Week Group 7 of the United Church Women of Wingham United Church met in the church par- lour Monday evening of last week. Mrs. Andy Lunn conducted the worship service and gave the topic, which was a study of Tiawan from the book "On The Rim of East Asia." Mrs. William Murray read the Scripture lesson. The meditation was given by Mrs. Emerson Shera, Mrs. Roy Mor- gan led in prayer, The leader, Mrs. Harold Kerr, took charge of the busi- ness. A "Come as you are" project was planned. CREAMY COFFEE AND PROTEIN FOODS START THE DAY OFF RIGHT Begin cold winter days with a hearty breakfast including plenty of protein and a big pot of steaming, fragrant coffee. A supply of convenient, versatile evaporated milk will allow family members to enjoy their wake-up coffee, creamed to perfection with a minimum of expense and trouble. The home economists at Carnation Milk Company Limited suggest an invigorating breakfast featuring zesty Egg Scramble and cups of piping hot coffee with double -rich evaporated milk. EGG SCRAMBLE (Makes 4 servings) 1/3 cup butter or margarine 8 eggs, beaten 1 clove garlic, crushed 2/3 cup (small can) undiluted 1 medium green pepper, diced evaporated milk 1 medium onion, chopped 1 teaspoon salt 1 small tomato, diced 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper Melt butter. Add garlic, green pepper, onion and tomato. Cook over low heat 5 minutes, stirring occasionally. Combine remaining ingredients; mix well. Stir egg mixture into tomato mixture. Cook over low heat, stirring fre- quently, until eggs are set. Groups 1, 2 and 4 met in the Sunday School room the follow- ing evening, for a joint wor- ship service and mission study on Hong Kong, dividing later for their business sessions. Mrs. Robert Sinnamon con- ducted the service. The Scrip- ture lesson was read by Mrs. Ronald Bell. Mrs. Arthur Jack- son led in prayer. Miss Norma Coutts gave a talk on Hong Kong as a back- ground for the film, "Man on the Door Step", which was in- troduced by Mrs. W. B. Cruik- shank and showed the refugee problem in Hong Kong. Mrs. George Guest enter- tained with a vocal solo and was accompanied by Mr. H.C. Treneer. Mrs. Cruikshank of unit 2, arranged an interesting display of articles, books, posters, etc., on Hong Kong. The three unit leaders took charge of the busi- ness sessions, Mrs. Vernon Reid, Mrs. Milford Foxton and Mrs. Jack Reevie. Unit 1 will cater for two dinner meetings in the near future. Members of unit 4 do- nated quilt patches. The units re -assembled for lunch of sandwiches tea and coffee, MET WEDNESDAY Mrs. Wilford Caslick was hostess to Unit 3 for the Febru- ary meeting last Wednesday. The worship service, in charge of Mrs. John Strong, opened with the singing of "Jesus Shall 'Reign". Scripture reading was given by Mrs. Helen McBurney. Mrs. Harold France favored the group with a lovely solo, "His Eye Is on the Sparrow". Prayer was given by Mrs. Wil- liam King, followed by the of- fering. A chapter on Hong Kong was read by Mrs. Caslick The worship service closed with the singing of "The Day Thou Gayest Lord". Mrs. Jack Gorrie presided over the business. A report was given by the committee heads, Mrs. George Richardson asked for good used clothing for a King Cod Attracted Earliest Settlers to the New World Old King Cod, which accord- ing to history attracted the ear- liest settlers from the Old World to the new, is still one of our most important food fish. Wherever fish are sold you are almost sure to find cod — low in price, but high in good fla- vour and food value. Cod is caught in both the Atlantic and Pacific oceans. Our annual catch of this fish is between 600 and 700 million pounds, with the bulk of the catch coming from the Atlantic fishing grounds. CARROTS NEWBERG 4 cups diced uncooked carrots 1 -inch boiling water 1 teaspoon salt teaspoon sugar 2 tablespoons butter or margar- ine 2 tablespoons flour 3/4 cup chicken stock ' cup heavy cream I teaspoon chopped fresh pars- ley 3/4 teaspoon finely chopped f:esh onion 2 teaspoons finely chopped green pepper *a teaspoon salt Place carrots, 1 -inch boil- ing water and 1 teaspoon salt and sugar in a saucepan. Cover and cook 12 minutes or until just crisp -tender. Melt butter or margarine in a sauce- pan. Blend in flour. Add chicken stock, cream, parsley, onion and green pepper and salt. Stir and cook 5 minutes or until of medium thickness. Add carrots. Serve hot. Yield: 6 servings. bale to be ready May 1st. Several members volunteered to make baby gowns, etc. for a layette, also for the bale. Mrs. Gorrie reminded the group of World Day of Prayer to be held March 1st at the Angli- can Church. She also asked for a good attendance at the gener- al meeting of UCW, March 13th. Plans were made to cater to a wedding anniversary in March. The closing hymn, "Abide with Me" was sung. Mrs. Strong's group served lunch. All units responded to the roll call with payment of fees. All units contributed to a bale of quilts, blankets, pillows and clothing for a family in the community, whose home was destroyed recently by fire. Cod is a favourite entree in many Maritime homes, and one of the finest recipes developed in the Maritimes is for Codfish Chowder. CODFISH CHOWDER 2 pounds cod fillets 1/4 pound fat salt pork 1 medium onion, chopped 3 cups sliced potatoes 2 cups water 1 quart fresh milk 2/3 cup (1 small can) evapora- ted milk 8 soda crackers, crushed 3 tablespoons butter 2 tablespoons chopped parsley 2 teaspoons salt Dash pepper Cut fillets into one -inch cubes. Dice fat salt pork finely and fry until crisp and brown. Remove pork scraps from pan, drain, and reserve for a garnish. Fry onion in hot fat until tender but not brown. Combine onion, potatoes and water. Cook until potatoes are tender. Add fish. Simmer gently for 5 to 10 min- utes, or until fish can be flaked easily when tested with a fork. In another saucepan combine milk, evaporated milk, crack- ers, butter, parsley, and season- ings. Heat but do not allow to boil. Combine with cooked fish and vegetables. Heat gently for a few minutes longer to blend flavours. Serve gar- nished with a sprinking of crisp pork scraps. Makes 12 servings. 0--0--0 BLACK ALASKA COD One of the most flavoursome fish found in Pacific Coast wa- ters is the black Alaska cod, also known as the sable fish. This semi -luxury fish is a cod in name only. Fairly large in size, it has firm white flesh which is very rich. Almost all of the catch of black Alaska cod is smoked. It is marketed as the whole fish and also in chunks. Westerners commonly prepare it for the table by poaching it in water to cover. LING COD Ling or Long cod, despite its name, is another Pacific Coast fish which is not a mem- ber of the cod clan. It is a large fish. Depending on the size when caught it is marketed whole, as fillets and as steaks. In colour this fish is some- what of a chameleon. It as- sumes the hues of the ocean bottom on which it feeds — a THE ONE ACT PLAY, "SEARCH ME", was a hit at the high school variety concert. One of the scenes is pic- tured above. The actors are from the left: Mary Haugh, of Belgrave; Peter John Pace, of Belmore; Russell Press, (with wrench), and the policeman, John McDowell, of Belgrave.—Photo by Connell. Give the Nod to Cod Some of the world's greatest cooks consider the onion to be the most indispensable flavoring agent in all cuisine. And none could dispute its interesting use in this recipe. It's not the on- ion flavor alone that makes this baked cod fillet dinner especial- ly appealing, for pickled onions share the billing feature which sometimes ex- tends to the flesh as well. But on cooking, the flesh becomes snowy white. It is delicious 'baked or broiled. TOMCOD Each year in midwinter a horde of small visitors known variously as the tomcod, tom- mycod and "les petits poissons des Chenaux" , make their way up the frozen rivers flowing in- to the Gulf of St. Lawrence. Although not related to the true cod, they look like diminu- tive codfish. Caught through the ice, tomcod are allowed to freeze naturally and are sold in whole, frozen form. The principal market for them is in the Pro- vince of Quebec. This fish provides a tasty meal at very low cost. A popular way of preparing it is breading and panfrying. To sour sweet cream, add 1 tablespoon vinegar or lemon juice per 8 ounce cup of cream. Then let the cream sit for a few .minutes. Pan -Baked Cod Fillets with Pickled Onions 2 pounds cod fillets 1/3 cup liquid drained from pickled onions Salt and pepper 1/2 cup melted butter ormarg- arine 2 1/4 cups fine salted cracker crumbs Chopped parsley (optional) Pickled onions Preheat oven to 425 degrees F. If frozen, let fish thaw just until it can be easily separated. Arrange cod fillets in a shallow greased baking dish. If neces- sary, cut fillets into serving size pieces. Pour liquid from onions over fish. Season with salt and pepper. Mix together melted butter and carcker crumbs; spread over fillets to cover them completely. Sprin- kle with chopped parsley if de- sired. Bake in preheated oven 15 to 20 minutes, or until fish flakes easily when tested with a fork and topping is browned. t If crumbs get too brown before fish is cooked, cover loosely with foil or heavy brown paper.) Garnish with pickled onions, and, if desired, pickled beets,, Makes 6 servings. Most heart attack victims now recover and, of those who do, three out of four return to work, according to your On- tario Heart Foundation whichlit is conducting the month long 1963 Heart Fund Campaign in Canada.