HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-02-28, Page 6Page 6 — Wingham Advance -Times, Thursday, Feb. 28, 1963
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' . Homemaking tA
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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.