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HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-03-14, Page 6Page t; -- Wingham Ad\mice-Tithes, 'Thursday, March 14, 1963 features from The World of Women Home and The Housewife Contest Finalists Give Speeches at Meeting The regular meeting of the Kinette Club was held Mundat evening in the form of a dinner meeting at Danny's Restaurant. Mrs. Alan Williams presided. It was announced that the 4une B Interclub will be held in Goderich April 24th. Members were given tickets to sell for the cooking school, to be held April 10th in the Wingham District high School.. The cooking school is being sponsored by the Wingham Pub- lic Utilities Commission and the Wingham Kinette Club. Tickets are available from any Kinetic member. A report on the art display to be held at the Kinsmen Trade Fair in June, was given by the president. A commit- tee of Mrs. Eric Walden, Mrs. Stewart Leedham and Mrs. Alan Williams was set up to obtain further information. Mrs. Bruce MacDonald and Mrs. Jim Currie were in charge of the program. Mrs. MacDonald introduced the four elementary school finalists of the Canadian Legion speaking contest. Each girl in turn gave her speech. Junior speakers were Ellen Cruick- shank, who spoke on "The Satellite Called Telstar"; se- cond speaker was Barbara White on "The Trans -Canada Highway". Senior division, first Mary Ahara on "My Dreams of the Future"; second, Lynda Reavie, "The Trans- Canada Highway". The girls were thanked by Mrs. Currie and each was presented with a silver dollar. The next meeting will be held March 25 at the home of Mgrs. Jim Currie. Preparing the program will be Mrs. David Burgess and Mrs. Cal Burke, Lunch, Mrs. Robert Wenger and Mrs. Jack Bateson, Rainbow Club Met Last Week The regular meeting of the Rainbow Club was held at the town hall with the president, Marjorie Jensen, in the chair. The meeting opened with the members repeating the House- wife's Creed and the Lord's prayer in unison. Minutes of the February meeting were read and adopted The treasurer's report was read and roll call was answered by 27 members and five visitors. Thank you cards were received from Art and Wilma Cartier, George Seiling, Ethel Nichol- son, and appreciation cards from Mrs. Verna King and the family of Mrs. Warwick, The draw was won by Mar- guerite Johns. Hostesses for the April meeting will be Stella Cowan, Georgina Crothers, Eva Brownlee, Pearl Husband and Carrie Cruickshank. Mrs. Anderson of Belgrave explained the benefits and changes in the Co-operative Medical and Surgical Insurance. Euchre was played with Pearl Shiell winning the high prize, Iris Purdon won the low prize and Georgina Crothers had the lucky cup. Lunch was served by the hostesses. Hospital Auxiliary to Establish Committees; Ask Ladies to Help The Ladies' Auxiliary to the Wingham and District Hospital met ori Thursday afternoon, in the council chambers, with Mrs. J. W. English presiding. Sixteen ladies were present. A letter was read from Mrs. C. W. Sheridan of Ottawa, president of The Women's Hospital Auxiliary Association of Ontario, accepting an invi- tation to speak to the Auxil- iary here on Friday, June 7. The treasurer was instructed to pay 1963 membership fees in the Association, the annual fee being $30 on the basis of a 100 -bed hospital. A meeting of the regional association was announced for Thursday, April 25, starting at 10:30 a, m. in James Street United Church, Exeter. It is hoped that a good-sized dele- gation from the Wingham Auxiliary will go. An interest- ing nteresting program,which will include speakers and panel discussions, is being planned for the day. Plans to send either one or two delegates to the Institute on Auxiliary Leadership, which is being held in Toronto March 18 - 20 had to he dropped be- cause none of those interested were free to attend. A report was presented on behalf of the special commit- tee which had been appointed by the Auxiliary to meet with Mrs. Montgomery's Rink Wins 'Spiel Winners at the ladies' bon' spiel in the local curling rink last Wednesday, were mem- bers of a rink skipped by Mts. Ethel Montgomery. It was the first game Mrs. Montgomery had ever skipped. The other players were Mrs. Elda Coultes, vice; Mrs. Marj. Coultes, second and Mrs. Olive McBurney, lead. Mrs. McBurney is a new -coiner to the sport. This is her firstyear of curling. the administratrix, Mrs. I. E, Morrey. Discussion of several matters followed. Because of some events which have already been plan- ned for specific dates, it was decided that for the remainder of the spring term the meeting day will continue to be the first Friday of the month. Starting after the summer recess meetings will be on the 4th Thursday. Since it was felt that the council chambers are more easily accessible to many members than the hospital is, it was decided that regular meetings will continue to be held in the council chambers and that the special June meet- ing will be held on the hospi- tal property. It was decided to try to es- tablish five new Auxiliary committees from the suggested list, Others may be started later. Group representatives will contact, by telephone, all former sewing personnel to find out which committees they would be interested in helping. The five committees are: (1) Clinic Committee—to help with the reception of pa- tients attending the various hospital clinics. (2) Chronic Wing Commit- tee—to assist with time-con- suming services in this depart- ment, such as occupational therapy, providing flowers for the rooms, helping to get the patients outdoors in good wea- ther, etc. (3) Children's Ward Commit- tee—to ommittee—to assist with such services as reading, suppertime feeding, etc. (4) Bazaar Committee—for those interested in handcrafts. (5) Education Committee— interested in the welfare of the girls who are in training at the hospital. Any ladies in the district served by the hospital, who are interested in helping with the work of any of these commit- tees are invited to telephone Miss M. Johns, at 357-1860. It was drawn to the attention of the meeting that there is a prospect of a new addition to the hospital in the near future. The hope was expressed that the Auxiliary might procure a definite project in the expan- sion campaign towards which its current and reserve funds might be directed. The next meeting will be held in the council chambers on Friday, April 5. Easy Ways to Clean Pots, Pans Alas, pots and pans must be cleaned. Here are a few sug- gestions to make the task as easy as possible. Broiler Pan --As soon as food is removed from the broiler grid, sprinkle grid with soap or detergent. Place a wet paper towel or a wet cloth over it and let stand until ready to wash. No need to scrub or scour the pan. Cast -Iron Pans—Synthetic detergents may remove more grease than is desirable. Soap and water and a plastic scourer are best for cast-iron pans. Aluminum Pots—These may develop dark rings. To remove them, fill pot with water and add cream of tartar—about 2 tablespoons per quart of water. Boil 5 to 8 minutes. Then make pan bright with a soap - filled steel -wool pad. Copper -Bottomed Pots— There are many cleaners on the market which clean and polish copper in no time. Ap- ply them with paper towelling. In a pinch, use a vinegar -and - salt solution. Always rinse and dry immediately. Do you ever have trouble slicing a very fresh loaf of bread? Try dipping the knife into boiling water and dry be. fore each slice is cut. Poached Haddock A denizen of the North At- lantic closely related to the codfish is the haddock. Aver- aging 2-1/2 to 4 pounds in weight, this fish is easily identi- fied dentified from other members of the cod family by a black line running along its flank from head to rail. Not so many years ago the haddock was regarded as of little value by both Canadian and American fishermen who were primarily interested in catching cod and halibut. In the course of time, however, the tastiness of this fish inspired a brisk consumer demand for it, Haddock is marketed princi- pally as fresh and frozen fillets. In addition, a quantity of it is sold as fresh whole fish and as split, smoked fish (finnan had - die). A high protein, low cal- orie food, haddock can be cook- ed in many different ways. It is delicious when poached in the following manner. CHEF'S POACHED HADDOCK 1 pound haddock fillets 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or other fat 2 tablespoons finely chopped onion 1 can (20 ounces) tomatoes 1/4 cup table cream 1 tablespoon flour Thaw fillets if frozen separ- ate, and cut into serving -size portions. Sprinkle with salt and pepper. Melt butter in a large skillet. Add onion and then fish. Drain tomatoes and mea- sure 1/4 cup of juice. Spread drained tomatoes over fish and pour 1/4 cup of the juice around it. Bring juice to a boil. Cover pan and cook fish over medium heat for 5 to 10 min- utes or until easily flaked with a fork. Remove fish with tomatoes to a heated platter, Blend create and flour to make a smooth paste. Add to liquid in skillet. Cook, stirring con- stantly until thickened. Pour over fish. Makes 3 to 4 serv- ings. "FARM -YARD FANTASY"—This was the title of a skit pro- duced by the Fordwich Women's Institute as part of the women's program at the Seed Fair held here on Saturday. Cowering before the butcher knife of Mrs. Clare Harris, are, top left, Mrs. Anson Demerling, and foreground, Mrs. Scott Clarkson and Mrs. Stanley Bride.—A-T Photo. Hold Dinner For Parents Mr. and Mrs. Robert Carbert and family of Toronto held a dinner party at the Hayward Restaurant, Listowel on Satur- day. The dinner was in honor of their parents, Mr. and Mrs. Fred Carbert of Wingham and Mr. and Mrs. Bert Goodyer of Listowel. Both couples cele- brated 43rd wedding anniver- saries early in March. Other guests were Mr. and Mrs. John Goodyer, Jim, Torn, Allan and Jeanette of Atwood and Rev. and Mrs. John Heuther of Listowel. Miss Barbara Carbert of Westminster Hospital staff, Lon- don, Was unable to attend. 0.000 00000000 00 *00000000 Deep Fry 1Foods "'4' For Flavour Deep fried food has a golden appeal if it is crisp and not saturated with fat. To keep the absorption of fat to a mini' lir mum, it is necessary to pay • special attention to the temp- erature of the fat, the time of cooking and the surface area of the product. Most uncooked foods are fried at 300 to 380 degrees F, and most cooked foods at :380 to 400 degrees F, Too low a temperature will prolong the time of cooking, thus increas- ing the absorption of fat, where- as too high a temperature may cause the fat to smoke and the food may become too brown without being thoroughly cook- ed. A desirable fat for deep fry- ing is odourless, tasteless, colourless and should not smoke at cooking temperatures. Good quality lard, corn oil, and many hydrogenated shortenings are suited for this purpose. Add small amounts of cold food to the fat at one time so that the temperature will not be lowered. heavy iron or aluminum pots keep the temp- erature as constant as possible. Use a deep pot with straight sides. Bakec Fillets 2 pounds ocean perch or rock- fish fillets 1/4 cup flour 1 teaspoon salt Dash pepper 1/4 cup roasted, chopped al- monds 1 tablespoon grated lemon rind 2 tablespoons lemon juice 1/4 cup melted butter or oil 1/4 cup finely chopped chives or green onion tops Thaw fillets overnight in re- frigerator, separate, and skins" Combine flour, salt, and pep- per. Coat fish with mixture. Place in a single layer in a large, well -greased, shallow baking pan. Combine almonds lemon rind, lemon juice, and fat. Mix well. Pour over fi, . lets. Bake in a hot over, 450 degrees F., for 10 minutes, or until the fish has lost its watery look and flakes easily when tested with a fork. Remove to a heated platter. Sprinkle with chopped chives or green onion tops. 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