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HomeMy WebLinkAboutThe Wingham Advance-Times, 1963-03-14, Page 7Worldly Service That's Wolcome A call or visit to one of Air France's 130 Welcome Service centers located in principal ci- ties will bring complete infor- mation and quick results. The French airline, a pioneer in aviation and long experienced in personal service, launched its Welcome Service in early 1962. Thanks to this new service, Canadians traveling for busi- ness or pleasure, alone or in groups, need no longer waste valuable time, nor suffer from even the slightest feeling of helplessness, Welcome Service is a precious guide, and a worldly service that's welcome to all travelers, To give travelers precise in- formation and personal assis- tance, Air France has establish- ed a Welcome Service located at its airport counters and tick- et offices throughout the world. Here, a specially trained staff, fluent in several languages, stands ready to be of help. b'or example, if a woman steps off a jet in the late afternoon in Geneva, Switzerland, without having made hotel reservations, the charming Welcome Service hostesses will find out her parti- cular needs and make the neces- sary arrangements, Or suppose one needs a babysitter in Paris. Or a diaper service, St Andrew's WMS Studies Korea Mrs. W, Murchison opened the March meeting of St. Ara drew's Women's Missionary So- ciety with a prayer of thanks- giving for the fellowship of the members present. From St, Paul's letter to the Ephesians, Mrs. John McGee read a por- tion of the sixth chapter, and in a meditation marked that° the Korean Church used the weapon of the Word of God in a praying, preaching, teaching church. Mrs. Leslie Fortune offered prayer for East Asia, --that more leaders should be raised up such as Mrs. David Chung, under whose chairmanship this year's program for the World Day of Prayer was prepared. Mrs. Horace Aitchison pre- sented the historical back- ground of Korea, — Its culture and its religion, One fact that seems amazing is that before the recent Korean War, there were 5300 Protestant churches in Korea, with a membership of more than one million per- sons. Mrs. W. E. Ford review- ed the entry of the Canadian Presbyterian Church into Korea, '70 years ago. The Rev, Mr. Mackenzie, a missionary from Halifax, went o Korea in 1893, and there founded a praying, preaching, teaching church, whose members tithed both time and money. Mrs. G. L. Fish outlined the problems of Korea today. The presence of foreign troops with their emphasis on materialism and communism, has under- mined Christian values even in the Protestant churches. Then, too, so little of the land is suitable for agriculture that un- employment and poverty can only be overcome by a foreign aid program. The church re- quires its own trained leaders, but is handicapped by poverty. Their colleges, one of which is the largest women's college in the world, are struggling to meet the need for leaders, but again, lack of funds is a draw- back, Nevertheless, the Kor- ean Church is showing great promise, and covets our prayers Mrs. L. Palmer reported on the situation in Japan, where there is a large Korean popula- tion which is rated as under- privileged. A solo, "What a Friend We Have in Jesus," was sung by Mrs. Oscar Casemore, who accompanied herself on an auto -harp. Mrs. G. L. Fish closed the meeting with prayer. BRIDGE CLUB North and South: Tied for first, Joe Martin and Dr, Noble, and Mrs. E. Campbell and W. French; second, 0, Haselgrove and Mrs. W. Wharry, East and West: First, B. Laidlaw and H. Crawford; se- cond, B. Ortlieb and Mrs. G. Godkin; third, Mrs. H. Fisher and W. Wharry. Ladies' League Team standings: Matinees, 48; Players, 471; Gay Lords, 47; Belvederes, 46; du-Maur- iers, 441; Sweet Caps, 43, Joyce Langridge had the high single with a 261, and also the high triple with a 646. Halibut Loaf The halibut is a homely fish, but what it lacks in beauty it makes up for in the quality of its flesh which is firm, white and flavourful, It is one of the most highly prized of the white- fleshed fish. Fishermen catch the halibut in the cold waters of the North Pacific, the Arctic, and the North Atlantic oceans. The largest proportion of the catch comes from the Pacific area, In size this fish ranges from 5 to well over 100 pounds. It is the largest of the flatfishes. BAKED HALIBUT LOAF 1 pound halibut steaks or fillets 4 cups boiling water 1 tablespoon salt 1 chicken bouillon cube 3/4 cup boiling water 1-1/2 cups soft bread crumbs 1/2 cup chopped celery 1 tablespoon chopped parsley 1/2 cup light cream 1 teaspoon grated onion 3/4 teaspoon salt Dash pepper 2 teaspoons lemon juice 2 eggs, beaten Place steaks in boiling water and add 1 tablespoon salt, Cover and return to boiling point. Simmer for about 10 minutes, or until fish flakes easily when tested with a fork. Drain. Flake fish, discarding any skin and bone. Dissolve bouillon cube in 3/4 cup of boiling water. Combine all ingredients. Place in a well - greased loaf pan, 9 x 5 x 3 inches. Bake in a moderate oven, 350 degrees F., for 1 hour, or until loaf is firm in the center. Let stand 5 minutes before turning out. Makes 6 servings. Wingham Advance+Times, Thursday, March 14, 190 --- Page 7 features from The World of Women Good Manners Pay Off as Good Business in the Marketplace By Gwen C. Cummings In Christian Science Monitor Dear Pat, This letter to you is about one year premature! Some- thing happened to one of my friends at work, and I'm strong- ly motivated to write the letter now. After you've read it, It it into the back of your lary, and jot a memo to re- read this discourse one year hence! You see, Pat, my friend Laura was fired from our office "sterday, and naturally the ... lit has given me cause to contemplate the reasons why. Laura is both beautiful and well-educated, and has secre- tarial skills which surpass mine. Why did the company release such a gem? Largely because she argued with her superiors, chewed gum incessantly, and used office supplies for personal reasons! In short, her business manners were atrocious. If people in an office, work- ing as a team for the common good, cannot treat each other, the business, and the customers with respect, a feeling of fric- tion (resistance) grows. No one can work efficiently under fric- tion—a refrigerator can't oper- ate smoothly when its parts are without oil and are grinding. To keep Laura on the staff would have continued to ham- per the efficiency of the cor- poration. A human failing is a dollars -and -cents detriment in business; it can't continue. e.1111•.rsINIMINIIr IT'S UP TO YOU, GIRLS KEY TO INWARD SELF Manners are the way of ad- dressing and treating others; they are really "love in action". One's outward manners are a key to his inward self, and poor manners connote laxness of character. "Why in the world is Gwen writing This to Me?" —I can hear you now! Here's why, Pat. This job was Laura's first position in the commercial world. She was fresh out of school; she hadn't any prior opportunity to learn business etiquette, and in just a year You will be in these very shoes, joining the labor force. I don't want you, my favorite IGA APPLE JUICE 48 -oz. 29c IGA BEEF STEW 24 -oz. 39c IGA Canned MILK 16 -oz. 5/69c IGA Pork & BEANS 15 -oz. 2/29c Swift's Tender Smkd. PICNIC HAM LB. 35$ I3urns Hot Dog WIENERS ...Ib. 49c PORK 11011ARE RIBS, Ib. 49c FRESH COD FILLETS .. , .Ib. 49c Bisquick, 40 49c 'ytty Crocker ixsos, 19 -oz. 49e David Chocolate Chip Cookies ... .49c TOILET TISSUE 4 roll pkg. .39c Sun. Morn COFFEE 1 -ib. 59c Pink Seal Pink SALMON 1 -Ib. 59c Robin Hood OATS, regular, instant ....59c Lancia SPAGHETTI 2; MACARONI 2 .. 39c Hab. SOUP, Veg. 15 -oz., Pea 15-oz.....7/99c Hab. SOUP, Veg. 28 -oz., Pea 28 -oz. ....5/99c Top Value Liquid DETERGENT, 24 -oz. 2/89c London House Cheese SPREAD, 1/2-1b. .2/49c Clark's TOMATO JUICE, 48 -oz. 2/29c Choice Produce No. 1 BANANAS 2 -lbs. 29c No. 1 CARROTS, 20 -oz. 2-pkgs. 29c P.E.I. POTATOES . 10 -lbs. 49c MAC APPLES, 6 -qt. basket 89c No. 1 CELERY STALKS 29c Frozen Food Features Zero BROCCOLI SPEARS, 10 -oz. Zero CAULIFLOWER, 10 -oz. 25c Zero Sliced STRAWBERRIES, 15 -oz. , 2/79c Hol: Farm Beef STEAKETTES, 16-oz59c Booth COD FISH STICKS, 14 -oz. 59c THE BEST FOOD BUYS ARE AT REMINGTON'S Josephine St. - Wingham OPEN FRIDAY EVENINGS cousin, to have to learn the hard way, as Laura did. Now competitive business firms are out to hire the best workers available. The finest companies demand that their employees practice a code of manners, for the sake of ef- ficiency as well as maintaining an image of integrity. Here are some basic points of business conduct which fine businesses demand of their white-collar girls. They may seem trivial, but experience shows that they are vital and can make or break a career. Be on time. There may be a reason for tardiness, but there's never an excuse. Don't waste company time by chatting, filing your finger- nails, etc., and don't let other people waste your time, either. DoP ers onal errands and tasks outside office hours. Break any tendency to be a clock watcher. Sit on chairs, rather than perch on desks or filing cabi- nets. Maintain a sunny disposition. Discuss, but never argue! Refrain from becoming "cliquey," playing favorites, or telling confidences. Stay out of petty talk, gos- sip, and smutty jokes. Don't expect men to do you favors just because you're a woman. Wear appropriate, clean clothing. Nibble or eat at meals or "breaks", but not over your ac- counts receivable or steno books Beware of mannerisms—tap- ping on desks, humming, primping, biting fingernails. Be as quiet as possible. Be careful about calling people by their first names. Don't take office supplies for your personal use. Except in an emergency, make and accept personal phone calls outside the office. Meet friends for lunch out- side the office. Ask only necessary questions —follow instructions carefully and think before asking. Treat all clients with equal courtesy. Never be absent for any rea- son other than a legitimate emergency. If absence is neces- sary, phone in early to report this. DON'T LOT DOWN! Pat, it doesn't matter whether or not you're in "the public eye," It's important to be on your toes always, even ff you work in the back room, be- cause it enhances your opportun- ities for promotion within the firm; it gives you a better ref- erence if or when you change jobs; it's your business to ex- press your best, irrespective of place. Now --to the back of your diary for just 12 short months this goes! Months and years make no difference; good, basic manners never go out of fashion! As always, Gwen Live in 3russels Rev. G. L. Fish officiated on March 1 for the wedding of Patricia Anne Cameron and Ralph Howard Watson. The ceremony was at St. Andrew's Presbyterian Church at 6:30 p.m. The bride is the daughter of Mr, and Mrs. Alfred Cameron of Wingham. The groom's parents are Mr. and Mrs. Car- son Watson of Brussels. The bridal gown was floor length. It was white net lace over satin, the bodice covered with sequins and tiny pearls, and the sleeves were lily point. She wore a shoulder -length veil and carried red roses and white mums. Mr. Cameron gave his daughter h marriage. Betty Cameron, sister of the bride, was the only attendant and wore a bronze satin street - length dress with a boat neck- line and white accessories. She carried bronze and white mums. John Watson was his brother's --Photo by Seifert best man. The reception was held at Danny's Dining Room. The bride's mother received, wear- ing a two-piece blue brocaded sheath with white accessories. The groom's mother was attired in a two-piece beige sheath with white accessories. Their corsages were pink and white mums. The bride's travelling cos- tume was a two-piece beige suit with green accessories. She wore a corsage of white mums and red roses. Mr. and Mrs. Watson will live in Brussels. Excellent Attendance for Women's Program at Seed Fair Members of the Fordwich Women's Institute presented a skit, "Farmyard Fantasy", at the opening of the ladies' pro- gram in the cafeteria of the r igh school on Saturday after- noon, in conjunction with the Seed Fair. The skit suggested numerous cuts of meat that could help in stretching the food budget. Miss Isabelle Gilchrist, home economist for Huron County, introduced Herb Schneider, plant superintendent and Ken Murray, assistant plant superin- tendent of Schneiders Kitchener, Mr. Murray was the first speaker. He explained the inspection and grading of meat. He said that 80°fo of the meat slaughtered in Canada falls under federal inspection, and that there are 275 federally in- spected plants in Canada. All animals entering regis- tered plants are inspected be- fore slaughter by a veterinarian, to separate and condemn un- healthy or injured animals be- fore they reach the killing floor, Those that are passed are humanely stunned before slaught- er. Inspection is made in the production line after slaughter, when carcasses and internal organs must be free of disease and come up to standard in order to be stamped "Canada Approved." Condemned meat is destroy- ed under Departmental super- vision and none is used for con- sumption. Mr. Murray said that there is 24-hour inspection at the Kitchener plant. The speaker pointed out that the consumer should look for the "Canada Approved" stamp, not only on meat, but on poultry as well. GRADING BEEF Mr. Murray, using various cuts of beef, explained grad- ing. While showing the differ- ence between the ribs of a young steer and an old cow, he pointed out that the bones in the steer were rounded, while those in the cow had become flattened• with age. Fat in the steer was white and pearly, but the fat of the cow was yellow- ed. The grader looks for confir- mation of meat in relationship to the bone. There should be fullness in the hip, steak piece and loin. For finish, the carcass should be neither over - fat nor under -fat. Grades are stamped by color, Canada Choice, No. 1 grade is red; good or No. 2 is blue, and Canada Standard, the No. 3 grade, is brown. LOW TEMPERATURE Mr. Murray suggested slow, dry heat for roast, using low temperature and long cooking time. He said there would be little drying out with this method. Salt draws moisture from the beef and should never be put on the meat before it is cooked. He recommended a cooking period of one hour per pound (at low temperature), During a question and answer period it was pointed out that grading does not always guaran- tee tenderness, (although Cana- da Choice meat is seldom any- thing but tender); there is more fat on a heifer than on a steer; and that a meat thermometer should be used. Mr. Murray suggested that the ladies try cooking roasts of beef medium rare for the best in flavor. PORI< CUTS Mr. Schneider showed the cuts of pork. The ham is pro- cessed in a number of ways. There is fresh ham; sweet pick- led ham, which is cured but not heated or smoked; smoked ham with bone and rind; smoked ham, boneless and rindless; and a ready to eat variety. From the loin comes fresh loin, rindless and defatted; crown roast; tenderloin; pork chops and boneless back, smoked or fresh bacon. The side offers wide rib and bacon, fresh, smoked, in the piece or sliced. New York shoulder is the whole shoulder, When cut it becomes fresh butt and fresh picnic, The picnic is sold as cured or smoked, sweet pickled, or cottage roll, smoked or par- tially cured. By products are the feet, hocks, ribs, jowel, neckbone and riblet. SAUSAGE MEATS The sausage originated in Europe as a dry sausage. There are many kinds of sausage to- day. Country sausage is season- ed but uncooked and comes in a pork casing; link sausage, un- cooked and seasoned is in lamb casing; black pudding or blood sausage, liver sausage and bacon and liver sausage are cooked but not smoked; wieners and balogna are cooked and smoked. Balogna is made from beef and pork, heart and broken products, all good meat. The plant uses dry skim milk as an extender, which adds nutrition, but has a bland flavor. Ice is used for moisture to bind the meat and skim milk together. Lamb casing was used for old time wieners, but the skin- less wieners are made in cellu- lose casing which is stripped off by machine. No extender or moisture is used in dry sausage. The meat and seasoning is cured for about four weeks in controlled room temperature. Summer sausage is cured in cotton bags, salomi, pepperoni and others in synthe- tic casings. Mr. Schneider stressed that all pork should be thoroughly cooked and recommended low temperature, at about one hour per pound. Draws for prizes were made. Mrs. Joe Kerr won a large pack- age of sliced variety meats; Georgina Kieffer a steak roast; Mrs. McMurray, a ham; Cor- rine Kieffer, an electric tea- kettle, donated by Pattison Electric and Mary Searle won a set of stainless steel kitchen knives donated by Alexander's Hardware. �... (�: fQR Vo.srti IGA APPLE JUICE 48 -oz. 29c IGA BEEF STEW 24 -oz. 39c IGA Canned MILK 16 -oz. 5/69c IGA Pork & BEANS 15 -oz. 2/29c Swift's Tender Smkd. PICNIC HAM LB. 35$ I3urns Hot Dog WIENERS ...Ib. 49c PORK 11011ARE RIBS, Ib. 49c FRESH COD FILLETS .. , .Ib. 49c Bisquick, 40 49c 'ytty Crocker ixsos, 19 -oz. 49e David Chocolate Chip Cookies ... .49c TOILET TISSUE 4 roll pkg. .39c Sun. Morn COFFEE 1 -ib. 59c Pink Seal Pink SALMON 1 -Ib. 59c Robin Hood OATS, regular, instant ....59c Lancia SPAGHETTI 2; MACARONI 2 .. 39c Hab. SOUP, Veg. 15 -oz., Pea 15-oz.....7/99c Hab. SOUP, Veg. 28 -oz., Pea 28 -oz. ....5/99c Top Value Liquid DETERGENT, 24 -oz. 2/89c London House Cheese SPREAD, 1/2-1b. .2/49c Clark's TOMATO JUICE, 48 -oz. 2/29c Choice Produce No. 1 BANANAS 2 -lbs. 29c No. 1 CARROTS, 20 -oz. 2-pkgs. 29c P.E.I. POTATOES . 10 -lbs. 49c MAC APPLES, 6 -qt. basket 89c No. 1 CELERY STALKS 29c Frozen Food Features Zero BROCCOLI SPEARS, 10 -oz. Zero CAULIFLOWER, 10 -oz. 25c Zero Sliced STRAWBERRIES, 15 -oz. , 2/79c Hol: Farm Beef STEAKETTES, 16-oz59c Booth COD FISH STICKS, 14 -oz. 59c THE BEST FOOD BUYS ARE AT REMINGTON'S Josephine St. - Wingham OPEN FRIDAY EVENINGS cousin, to have to learn the hard way, as Laura did. Now competitive business firms are out to hire the best workers available. The finest companies demand that their employees practice a code of manners, for the sake of ef- ficiency as well as maintaining an image of integrity. Here are some basic points of business conduct which fine businesses demand of their white-collar girls. They may seem trivial, but experience shows that they are vital and can make or break a career. Be on time. There may be a reason for tardiness, but there's never an excuse. Don't waste company time by chatting, filing your finger- nails, etc., and don't let other people waste your time, either. DoP ers onal errands and tasks outside office hours. Break any tendency to be a clock watcher. Sit on chairs, rather than perch on desks or filing cabi- nets. Maintain a sunny disposition. Discuss, but never argue! Refrain from becoming "cliquey," playing favorites, or telling confidences. Stay out of petty talk, gos- sip, and smutty jokes. Don't expect men to do you favors just because you're a woman. Wear appropriate, clean clothing. Nibble or eat at meals or "breaks", but not over your ac- counts receivable or steno books Beware of mannerisms—tap- ping on desks, humming, primping, biting fingernails. Be as quiet as possible. Be careful about calling people by their first names. Don't take office supplies for your personal use. Except in an emergency, make and accept personal phone calls outside the office. Meet friends for lunch out- side the office. Ask only necessary questions —follow instructions carefully and think before asking. Treat all clients with equal courtesy. Never be absent for any rea- son other than a legitimate emergency. If absence is neces- sary, phone in early to report this. DON'T LOT DOWN! Pat, it doesn't matter whether or not you're in "the public eye," It's important to be on your toes always, even ff you work in the back room, be- cause it enhances your opportun- ities for promotion within the firm; it gives you a better ref- erence if or when you change jobs; it's your business to ex- press your best, irrespective of place. Now --to the back of your diary for just 12 short months this goes! Months and years make no difference; good, basic manners never go out of fashion! As always, Gwen Live in 3russels Rev. G. L. Fish officiated on March 1 for the wedding of Patricia Anne Cameron and Ralph Howard Watson. The ceremony was at St. Andrew's Presbyterian Church at 6:30 p.m. The bride is the daughter of Mr, and Mrs. Alfred Cameron of Wingham. The groom's parents are Mr. and Mrs. Car- son Watson of Brussels. The bridal gown was floor length. It was white net lace over satin, the bodice covered with sequins and tiny pearls, and the sleeves were lily point. She wore a shoulder -length veil and carried red roses and white mums. Mr. Cameron gave his daughter h marriage. Betty Cameron, sister of the bride, was the only attendant and wore a bronze satin street - length dress with a boat neck- line and white accessories. She carried bronze and white mums. John Watson was his brother's --Photo by Seifert best man. The reception was held at Danny's Dining Room. The bride's mother received, wear- ing a two-piece blue brocaded sheath with white accessories. The groom's mother was attired in a two-piece beige sheath with white accessories. Their corsages were pink and white mums. The bride's travelling cos- tume was a two-piece beige suit with green accessories. She wore a corsage of white mums and red roses. Mr. and Mrs. Watson will live in Brussels. Excellent Attendance for Women's Program at Seed Fair Members of the Fordwich Women's Institute presented a skit, "Farmyard Fantasy", at the opening of the ladies' pro- gram in the cafeteria of the r igh school on Saturday after- noon, in conjunction with the Seed Fair. The skit suggested numerous cuts of meat that could help in stretching the food budget. Miss Isabelle Gilchrist, home economist for Huron County, introduced Herb Schneider, plant superintendent and Ken Murray, assistant plant superin- tendent of Schneiders Kitchener, Mr. Murray was the first speaker. He explained the inspection and grading of meat. He said that 80°fo of the meat slaughtered in Canada falls under federal inspection, and that there are 275 federally in- spected plants in Canada. All animals entering regis- tered plants are inspected be- fore slaughter by a veterinarian, to separate and condemn un- healthy or injured animals be- fore they reach the killing floor, Those that are passed are humanely stunned before slaught- er. Inspection is made in the production line after slaughter, when carcasses and internal organs must be free of disease and come up to standard in order to be stamped "Canada Approved." Condemned meat is destroy- ed under Departmental super- vision and none is used for con- sumption. Mr. Murray said that there is 24-hour inspection at the Kitchener plant. The speaker pointed out that the consumer should look for the "Canada Approved" stamp, not only on meat, but on poultry as well. GRADING BEEF Mr. Murray, using various cuts of beef, explained grad- ing. While showing the differ- ence between the ribs of a young steer and an old cow, he pointed out that the bones in the steer were rounded, while those in the cow had become flattened• with age. Fat in the steer was white and pearly, but the fat of the cow was yellow- ed. The grader looks for confir- mation of meat in relationship to the bone. There should be fullness in the hip, steak piece and loin. For finish, the carcass should be neither over - fat nor under -fat. Grades are stamped by color, Canada Choice, No. 1 grade is red; good or No. 2 is blue, and Canada Standard, the No. 3 grade, is brown. LOW TEMPERATURE Mr. Murray suggested slow, dry heat for roast, using low temperature and long cooking time. He said there would be little drying out with this method. Salt draws moisture from the beef and should never be put on the meat before it is cooked. He recommended a cooking period of one hour per pound (at low temperature), During a question and answer period it was pointed out that grading does not always guaran- tee tenderness, (although Cana- da Choice meat is seldom any- thing but tender); there is more fat on a heifer than on a steer; and that a meat thermometer should be used. Mr. Murray suggested that the ladies try cooking roasts of beef medium rare for the best in flavor. PORI< CUTS Mr. Schneider showed the cuts of pork. The ham is pro- cessed in a number of ways. There is fresh ham; sweet pick- led ham, which is cured but not heated or smoked; smoked ham with bone and rind; smoked ham, boneless and rindless; and a ready to eat variety. From the loin comes fresh loin, rindless and defatted; crown roast; tenderloin; pork chops and boneless back, smoked or fresh bacon. The side offers wide rib and bacon, fresh, smoked, in the piece or sliced. New York shoulder is the whole shoulder, When cut it becomes fresh butt and fresh picnic, The picnic is sold as cured or smoked, sweet pickled, or cottage roll, smoked or par- tially cured. By products are the feet, hocks, ribs, jowel, neckbone and riblet. SAUSAGE MEATS The sausage originated in Europe as a dry sausage. There are many kinds of sausage to- day. Country sausage is season- ed but uncooked and comes in a pork casing; link sausage, un- cooked and seasoned is in lamb casing; black pudding or blood sausage, liver sausage and bacon and liver sausage are cooked but not smoked; wieners and balogna are cooked and smoked. Balogna is made from beef and pork, heart and broken products, all good meat. The plant uses dry skim milk as an extender, which adds nutrition, but has a bland flavor. Ice is used for moisture to bind the meat and skim milk together. Lamb casing was used for old time wieners, but the skin- less wieners are made in cellu- lose casing which is stripped off by machine. No extender or moisture is used in dry sausage. The meat and seasoning is cured for about four weeks in controlled room temperature. Summer sausage is cured in cotton bags, salomi, pepperoni and others in synthe- tic casings. Mr. Schneider stressed that all pork should be thoroughly cooked and recommended low temperature, at about one hour per pound. Draws for prizes were made. Mrs. Joe Kerr won a large pack- age of sliced variety meats; Georgina Kieffer a steak roast; Mrs. McMurray, a ham; Cor- rine Kieffer, an electric tea- kettle, donated by Pattison Electric and Mary Searle won a set of stainless steel kitchen knives donated by Alexander's Hardware.