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The Wingham Advance-Times, 1964-01-23, Page 54 t Farm Editor Speaks at WI Mrs. Robe. Powell, presi- dent, occupied the chair for the regular meeting of the Wo- men's Institute held on January 16th. Clifford Robb, farm editor at CKNX gave an address which was enjoyed by all present. Program conveners were Mrs. J. L. Currie, and Mrs. E. Parish. Roll call was "Name a vegetable well suited for the freezer". Mrs. J. L. Currie gave the motto, "The farm is the food factory of the nation, let's keep the assembly line rolling." A motion was made to make booties, quilts, hips and jack- ets for tete Children's War Me- morial Hospital. The commit- tee named to take charge of this was Mrs, L. Hingston, convener, Miss J. Murray and Mrs, L. Patterson. Mrs. I. Parish conducted a contest which was won by Mrs. L, liingston, The meeting closed with the Queen, after which lunch was served by Mrs. J. Halliday and her committee. Elect Officers The Guild and Woman's Association of St, Paul's Angli- can Church met last Thursday, when the election of officers was held. The slate of officers is as follows: Honorary presi- dent, Mrs. C. F. Johnson; presi- dent, ressdent, Mrs. R. E. Armitage; vice-president, Mrs. R. G. Manuel; •secretary, Mrs. Wil- fred Henry; treasurer, Mrs. M. A. Templeman; membership secretary, Mrs. H. Jensen. FOOD SAYINGS at your 1btqeitips.. CHICKENS ,,RADE .,,, ,, 33° RESH PICNICS La 39' SWIFT'S Premium HOCK or SMOKED PORK LIVER 2 LBS. 47 WINDSOR PACKERS WIENERS 19t 2 LBS. VISKING BOLOGNA �n� 7 1/2 -Ib. SIDE BACON 6 -oz. Macaroni & Cheese 1 -Ib. TableRite SAUSAGE ALL 99c FOR Monarch Parchment Coloured Margarine, 1 1b. 2/47c Monarch Pouch Pac Cake Mixes, 9 -oz. 4/57c Maple Leaf Liquid Detergent, 12 -oz. ....87c Top Value Prunes 2 lbs. 57c Club House Peanut Butter, 8c off, 20 -oz. . 47c Habitant Vegetable Soup, Pea Soup, 15 -oz., Mix or Match 3/37c Christie's Premium Sodas, plain or salted, 1 lb. 33c Leaver Mushroom Stems -Pieces, 10 -oz. 31c Kam Luncheon Meat, 12 -oz. 37c Snowy Bleach, 15 -oz. 57c Prestige Furniture Wax, 61/2 -oz., 10c off67c Omo, regular size 37c Jim Dandy, 6c off 43c Super Ajax, large 2/39c Heinz Spaghetti, Beans with Tomato Sauce, 15 -oz., Mix or Match 2/37c Heinz Ketchup, 11 -oz. 2/39c Heinz Kosher Dill Pickles, 32 -oz. 39c Heinz Chili Sauce, 10 -oz.; Pickle Relish Pical- illi, 12 -oz; Bread and Butter Pickles, 16 -oz., your choice 27c — PRODUCE FEATURES — U.S. No. 1 Cauliflower 29c U.S. No. 1 Florida Tomatoes, lb. 35c California Oranges, 163s ....3 dozen $1.00 California Sunkist Lemons, 140s 6/35c U.S. No. 1 Green Cabbage, 24s 25c Canadian No. 1 Cello Parsnips, 24 -oz. .. , 25c — FROZEN FOOD FEATURES — High Ocean Perch, 1 Ib. 38c Snow Crop Mix Vegetables, 11 -oz. ....2/39c Snow Crop Baby Lima Beans, 10 -oz. 33c Sara Lee Chocolate Swirl, 12 -oz. 73c Sara Lee Chocolate Cake, 14 -oz. 73c FRESH PARSNIP CAKES—Serve fresh par- snip cakes with boned, rolled ham when- ever you're looking for compliments from family and guests. Parsnips are a year - 'round vegetable, but in best supply in mid- winter. Here's Health Modern growing, storage and transportation methods have pampered us with such a wide and year -'round variety of vegetables that we tend to over look some of the good old- fashioned root vegetables such as beets, parsnips, turnips and knob celery. Like many other vegetables, the flavor of these winter veg- etables depends to a great ex- tent on the cook's skill. If you need some new ideas for turnip beets, or parsnips, do try the following recipes as perfected in the test kitchens of the Unit- ed Fresh Fruit and Vegetable Association, There are many ways of cooking parsnips; they are par- ticularly good with pork or beef. Pare them thinly, then steam or cook in just enough water to keep them from stick- ing. The cooked roots may then be sliced thickly and browned in butter or margarine. Or serve them with seasoned butter, To 2 tablespoons but- ter or margarine add finely minced parsley, or 4 teaspoon ground allspice, ginger or curry powder. A pinch of rosemary is delicious with parsnips. A turnip is another good, thrifty vegetable which should be served more often. Cut a few substantial chunks of turnip into a stew or meat casserole. Mash and season turnip, then spread it about 11 inches thick in a baking dish. Sprinkle with grated mild cheese and pop un- der the broiler until browned. When boiling turnips, cover with boiling water to cover and add a scant teaspoon sugar as well as salt. Turnips are es- pecially good with fowl, pork and veal. • • • Beet -cooking couldn't be easier! To save their color, beets must always he cooked without peeling. Leave about 1 inch of stems on during cook- ing. Cooking time takes about an hour. When done, slip off skins, season and serve. To make pickled beers, heat 2/3 cup sugar and 2/3 cup water with 1 teaspoon mixed pickling spices. Add 2/3 cup vinegar and salt to taste. Pour over beets and let stand an hour or more. To make Harvard beets, dice pickled beets, heat in this same sweet-sour liquid and thicken with floor. Add agen- erous lump of butter. Every so often you see knob celery or celeriac in the mar- ket. Eat it either cooked or raw and serve it much as you would celery itself. Marinate long thin strips of raw celeriac in French dressing, serve as a salad. To cook, peel and dice. Cook in a little water about 10 minutes. Serve with butter or cream sauce. An excellent accompaniment to many dif- ferent meats and main dishes. FRESH PARSNIP CAKES 2 cups mashed cooked parsnips 1-1 teaspoons salt . teaspoon ground black pepper 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon fresh lemon juice 1 egg cup fine dry bread crumbs Flour Combine mashed parsnips, salt, black pepper, sugar, pa- prika, lemon juice, egg and fine dry bread crumbs. Mix well. Shape into 2-1 inch pat- ties 1 -inch thick. Dip in flour. Saute in bacon dripping, turn- ing to brown noth sides. Serve hot with beef, ham, pork or lamb. Yield; 4 to 5 servings. GLAZED FRESH PARSNIPS 6 medium parsnips -inch boiling water 1 teaspoon salt 2 tablespoons bacon fat 1 teaspoon brown sugar 1/16 teaspoon ground black pepper Peel parsnips and cut into quarters or eighths, lengthways, Place in saucepan with 1 -inch boiling water and salt. Cover and cook until crisp -tender. In the meantime, heat 1 table- spoon bacon fat in a 1 -quart baking pan. Drain parsnips and arrange in baking pan. Mi.x sugar and black pepper and sprinkle over parsnips. Drizzle with remaining 1 tablespoon bacon fat. Cook in a preheat- ed very hot oven (500 F.) 10 to 15 minures or until browned. Serve hot. Yield: 6 servings. FRESH BEETS WITH BECHAMEL SAUCE 2 tablespoons butter or marg- arine 2 tablespoons flour 1 cup chicken stock or 1 chick- en bouillon cube and 1 cup boiling water 1 slice onion 1/8 teaspoon ground black pep- per Salt to taste cup heavy cream 3 cups sliced cooked fresh beets Chopped fresh parsley Melt butter or margarine in a saucepan. Blend in flour. Stir in chicken stock. Add un- ion, black pepper, salt and heavy cream. Stir and cook until smooth and thickened. Add well -drained cooked fresh beets. heat only until beets are hot. Garnish with chopped fresh parsley. Yield: 6 servings Whigham Advance -Times, Thursday, Jan. 2 , Bennett -Cummings Vows in Chatham A wedding of local interest was solea sized in Park Street United Church, Chatham, on December 28, when Cynthia Cummings, daughter of Mr. and Mrs. Eldon Cummings of that city became the bride of Carman Bennett of London, formerly of Wingham, Ile is the son of Mr. and Mrs. Carl M. Bennett. The ceremony was performed by Rev. Russel tiorshurgh. Miss Margot McGregor was at the organ and the soloist was Mr, Peter Morningstar, who sang "The Lord's Prayer" (Mal- ott). The ceremony took place by candlelight in a setting of Christmas decorations and greenery, accented by two standards of large white mums. The bride was given in r t.ar- raige by her father and mother. Her floor -length dress of white French peau de soie had a jewel neckline and long 111) - point sleeves, a straight front panel falling from a tiny tailor- ed bow under the bust with ap- pliques of French guipre lace. There was controlled gentle flair in the skirt and a chapel train at hack fell from the shoulders. Her French silk il- lusion fingertip veil was caught up by a semi -pillbox headpiece of the same peau de soie with touches of the same lace. Her flowers were red roses and stephanotis. Her maid of honor, Miss June Bagnell of Aurora wore a dark green velvet knee-length gown with empire waist and an inverted pleat at the front from the tiny tailored bow under the Concert Assoc. Held Annual At a meeting of the Gode- rich Community Concert As- sociation held recently the fol- lowing officers and board mem- bers were elected: Pres., Miss Helen Videan; 1st vice pres., Mrs. John Wells; 2nd vice pres., Mrs. C. Ed- ward (campaign chairman); 3rd vice pres., Mrs. Leo. Walzak (publicity chairman); concert chairman, Geo. Persons; social convener, Mrs. John Wallace, Mrs. Gordon McManus; sec., Miss Helen McCarthy; treas., Miss Margaret Evans. Directors: Mrs. N. Wight - man, Mrs. M: Beecroft, Mrs. Gordon Montgomery, Mrs. D. D. Mooney, Jack Frith, Mrs. J. McDougall, Mrs. Dorothy Hovey, Mrs. Helen Cobb, Mrs. C. Blake, Harry Ball. After the election the group discussed plans for the coming year, which included meeting on February 3 with Mrs. Bradley, community concert representa- tive of Port Hope. The mem- bers are looking forward to hear- ing earing the Canadian baritone, John Boyden on March 18. OPEN FRIDAY EVENINGS BOARD SECRETARIES newly elected to the Huron Presby- terial of the WMS are pictured above following a meeting at St. Andrew's Presbyterian Church last week. The group includes, front, from the left: Mrs. R. H. McLeod, Lucknow; Mrs. 1v1. Ritchie, Kincardine; Mrs. D. Craig, Whitechurch; standing: Mrs. L. Fortune, Wingham; Mrs. G. Fischer, Cran- brook; Mrs. M. Henderson, Lucknow; Mrs. F, H. Cromey, Kincardine, and Mrs. John Day, Wingham.—A-T Photo. bust to the hemline. The., back had a seperate panel from the shoulders to the hemline. Iter bouquet was a cascade of white mums and silver bells. Dawn Bennett uf St, Mary: was flower girl. Iter Velvet dress had a green bodice trim- med with white embroidered lace and a full white skirt, She carried a white fur muff with a red poinsettia fastened to the side, Raymond Bennett uf St. Marys was best man and the ushers were Roy Bennett of Wingham, Clifford Bennett of Ingersoll, Robert McMaster uf London and Gary Cummings ut Chadian'. The reception followed at the William Pitt hotel. The table was decorated with red and white candles along the centre and holly placed on the table between the candles. Attending from Wingham were Mr. and Mrs. Roy Bennett and family and Mr. and Mrs. Fred Templeman and family. The bride chose a brown wood suit, brown tweed double- breasted coat with three-quar- ter length sleeves, a white fur hat and brown accessories as her travelling costume for a wedding trip to New York City. She wore a green cymhidium orchid. Mr. and Mrs. Bennett will reside in London. The bride is a graduate of London Teachers' College. Unit One to Cater for S.S. Annual Meet The new Unit One of the Wingham United Church Wo- men held their organizational meeting Tuesday evening of last week in the church parlour. Mrs. Stewart Leedham arrang- ed the meeting. Mrs. DeWitt Miller led in a service of worship, assisted by Mrs. T. S. Beattie. Mrs. Norman Keating con- ducted the business and elec- tion of officers with the follow- ing members being appointed: Leader, Mrs. Harold Kerr; as- sistant leader, Mrs. Norman Keating; secretary, Mrs. De Witt Miller; treasurer, Mrs. Rowland Kaufman; pianists, Mrs. Rennie Goy and Mrs. Err.arson Shera. Conveners: community friendship, Mrs. Stewart Leed- ham; social, Mrs. Leslie Jack - lin; program representative, Mrs. Elizabeth Suter; supply, Mrs. Clifford Robb. Meetings will be held the third Tuesday of each month. The unit will cater for the an- nual meeting of the Sunday School teachers and officers on Friday evening, January 24th. They will also serve lunch at the church to a group of young people who will appear onSing- time Sunday, January 2tith. Lukewarm Water Best for Violets African Violets are very pop- ular house plants grown in a large number of Ontario homes. If given suitably light condi- tions, and not over -watered, they will continue to flower for a long period. These plants do not thrice in strong sunlight, and have to be shaded or placed in a north or east window during spring and summer, but during winter they will do well in .r south window. Watering is best done in the morning with lukewarm water, care being taken not to splash the foliage. Yellow or white spots, circles or streaks on the leaves are caused b) allowing cool water to come in contact with the leaves when watering, or by condensation of moisture from the air due to a sudden drop in temperature, or by watering with cold water. It is not wise to immerse the pots in containers of water, as crystals of soil nutrients tend to form on the surface of the soil,