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HomeMy WebLinkAboutThe Wingham Advance-Times, 1964-05-14, Page 4Page 4 - Wingham Advance -Times, Thursday, May 14, 1964 features from The World of Women Home and The Housewife Here's Health With Fruits It's spring, spring, sprint; and every day we're seeing more and more asparagus on the produce counter. It's onc of the first vegetables to pop out of the ground because the asparagus plant is a hardy per- ennial. It requires some three years for plants mature enough to hear, but they then produce from 15 to 30 years or even longer. Asparagus is another example of the many vegetables which are not only good, but good for us. The ancients know only that general health seemed to improve when asparagus was in season. That's because aspara- gus -- green asparagus, that is -- has great nutritional value. One cup of this vegatable, cooked, will give us half the day's vitamin C, one-third of the vitamin A we need, one- sixth of the iron as well as good amounts of the various B vita- mins. Asparagus is also a good source of food elements such as choline, folic acid and copper. When shopping for asparaus remember the stalks should be fresh, tender and firm with close compact tips. A tender stalk is brittle and easily punc- tured. Look for a deep green 01 bluish -green color in the tips. The small amount of white at the base helps preserve mois- ture in the green part. HOW TO COOK FRESH ASPARAGUS 2 to 22 lbs. fresh asparagus 1 teaspoon salt 1 inch boiling water Wash asparagus. Break off stalk as far down as it snaps easily. Remove scales with a knife and wash again to remove sand. Place in a saucepan with salt and 1 inch boiling water. Bring to boiling point and cook 5 minutes without cover. Cover and cook 15 minutes or until asparagus is crisp -tender. Re- move from heat and drain if necessary. Serve with one of the following sauces. Yield, 6 servings. Chive Mayonnaise Blend 2 tablespoons chopped chives and 2 teaspoons fresh lemon juice into 1 cup mayon- naise. Serve over hot cooked asparagus or on Fresh Asparagus Salad. Yield, 1 cup. Mustard Butter Blend 2 tablespoons prepar- ed mustard into i cup (1 stick) butter or margarine. Serve over hot cooked asparagus. Yield, a cup. Caper Butter Sauce Place 2 tablespoons capers, 2 teaspoons fresh lemon juice and cup (1 stick) butter or margarine in a saucepan. Heat until butter or margarine has melted. Yield a cup. • • • • and Vegetables Black Butter Sauce Beat a cup (` stick) butter or margarine in a small sauce- pan until frothy and brown. Stir in 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh parsley and z teaspoon salt. Serve over hot cooked asparagus. Yield ; cup. Dilly Butter Melt .', cup (1 stick) butter or margarine in a saucepan. Add 2 tablespoons finely chop- ped dill and 1•; teaspoon ground black pepper and a dash of salt. ASPARAGUS SALADS 2 lbs fresh asparagus 1 teaspoon salt 1 inch boiling water Wash fresh asparagus. Break off stalk as far down as it snaps easily. Remove scales with a knife and wash again to remove sand. Place asparagus in a sauoepan with 1 inch boiling water. Bring to boiling point and cook 5 minutes without cover. Cover and cook 15 min- utes or until asparagus is crisp - tender. Remove from heat and drain. Cool and chill. Serve on lettuce with one of the fol- lowing dressings. Yield 6 serv- ings. Parmesan Cheese Mayonnaise Thin 1 cup mayonnaise with I tablespoon milk and fold in 1/3 cup grated parmesan cheese and =z teaspoon paprika. Yield, 1-1/3 cups. Pickle Mayonnaise Add 2 teaspoons each, to- mato catsup, chopped parsley and 1 tablespoon minced sweet cucumber pickle to 1 cup may- onnaise. Yield, approximately 1 cup. Mustard Mayonnaise Blend - teaspoon powdered mustard with 1 teaspoon water and let stand 10 minutes to de- velop flavor. Fold into 1 cup mayonnaise along with 1 table- spoon minced pimento, 1/16th teaspoon ground black pepper and i teaspoon paprika. Yield, approximately 1 cup. Caper Mayonnaise Add 2 teaspoons each capers, chopped parsley, chives and 1 teaspoon cider vinegar to 1 cup mayonnaise. Yield, 1 cup. Hard -Cooked Egg Mayonnaise Chop 1 hard -cooked egg and fold into 1 cup mayonnaise al- ong with 2 teaspoons chopped pimento and 1 teaspoon chili sauce. Yield, 1Z,cups. HOW TO SEPARATE HEAD LETTUCE LEAVES To separate lettuce leaves from a head easily, cut out the core and fill the cavity with running water from a tap. The water enters between the leaves and they can be pulled apart more readily. FRESH ASPARAGUS WITH CHIVE MAYON- NAISE—Fresh chives and lemon juice ma- yonnaise is a delightful dressing for either hot or chilled cooked fresh asparagus. Skit 3y Mem The May meeting of the Women's Missionary Society of St. Andrew's Presbyterian Church was in charge of Mrs. W.D. McKague and Mrs. John McKague. It opened with a call to worship and prayer by the president, Miss Verna Mc- Laughlin. The study for the day was "Wheels for Jungle Paths"; its purpose was to give a picture of the medical work in the area of India where Canadian Pres- byterians serve with Indian Christians. It was presented as a radio broadcast from Station J. 0. I. A. , of Jobat, India, and it depicted the days work of a medical unit consisting of an Indian public health nurse, a student in public health, a Bi- ble woman, an evangelist, a driver, and a Canadian nurse, Miss Ida White. Mrs. W. McKague acted as narrator and the various parts were taken by Mrs. J. Schneider, Mrs. W. Lapp, Mrs. W. Congram and V 1 lGF11AM ME T MARKET ALL GOVERNMENT INSPECTED MEATS — JAKE JUTZI, Prop. — Ph. 357-1570 BEEF HEARTS 39C Ib. Schneiders fresh sliced LUNCHEON MEATS 55< Ib. `.°," °°„ PICNIC SHOULDER 39C Ib. ROASTS BEEF FRONTS cut frozen 39G Ib. wrapped Kitchener Packers WIENERS 6 Ib. box $2.34 vers Shows Work in Mrs. H. Aitchison. The day began with a ser- vice of worship, conducted by Mrs. H. Aitchison who took the part of the Indian evangel- ist, Raju. The Scripture read was I Corintians 12, 13:3. Here Paul says we are the body of Christ. He is no longer in the world in the body, and there- fore if He wants a task done for Him within the world, He has to find someone to do it. If He wants a child taught, He has to find a teacher to teach him. If there is a sick person He wants made well, He has to find a doctor to cure him. If He wants the Gospel story spread, He has to find someone to tell it. We have to be the body of Christ -- hands to do His work, feet to run His er- rands, and a voice to speak for Him. Here is the supreme glo- ry of the Christian, - he is part of the body of Christ. Prayer followed this message and the work of the day began by a 25 mile drive in a jeep over rough roads. Along the way, people ga- thered at roadside clinics, and June Picnic for Rainbow Club The Rainbow Club's month- ly meeting was held in the council chambers on Tuesday evening of last week when the president, Mrs. George Dreh- mann was in the chair. The housewives' creed and Lord's prayer were repeated in unison for the opening. The minutes were read and it was decided that a picnic be held in the town park on June 24. Roll call was answered with a tea towel or lunch cloth donated by each of the eigh- teen members present, and one visitor. The prize for euchre was won by Mrs. Drehmann and Mrs. Vance Sanderson won the lucky draw. The hostesses for June are Mrs. Mae Deyell, Mrs. Helen McBurney, Mrs. Ethel Aitche- son and Mrs. Arthur Edgar. India as the sick and blind and hope- less were helped both physical- ly and spiritually by this medi- cal unit, the picture became very clear of these Christian women, - Indian and Cana- dian, - working together to bring the love of Jesus Christ to these children of His in India. Prayers were offered by Mrs. D. Rae, Mrs. Mary MacTavish, and Mrs. Hugh Gilmour. Mrs. Leslie Fortune gave an exceptionally interesting report of the meetings of the Hamil- ton -London Synodical held in New St. James' Church in Lona don in April. Mrs. W. Keith was appoint- ed a delegate to the Presbyter- ial to be held in Brussels on May 20. At the close of the meeting, a gift was presented to Mrs. W. D. McKague by Mrs. W. Con - gram and Mrs. H. V. Pym on behalf of the W,M,S, Mrs, McKague has been a valued member of this society, and is leaving Wingham to live in the Rainy River District. Tea was served and a social half-hour followed. FAREWELL RECEPTION FOR MISSIONARIES A reception was held on Saturday, May 9th at the home of Mr. and Mrs. Stuart Aitken of Kincardine honoring Rev. and Mrs. Harold Meads and their children, who are return- ing to Brazil in June. Sixty relatives and friends from Toronto, Elora, Guelph, London and Wingham gathered to extend their best wishes to the missionary couple who have been home on furlough after spending four years in the re- mote areas of Ceara, Brazil. SIFT WITH FLOUR When using baking soda, maximum leavening is obtain- ed when it is sifted with the flour. However, if the soda is lumpy, it is better distributed in the batter or dough if dis-, solved in hot water. Babies Baptized At United Church Rev. C. M. Jardine was in charge of the Mother's Day ser- vice in Wingham United ChurcY when eleven infants were bap- tized. MISS CASKANETTE FETED BY NEIGHBOURS A kitchen shower was held on Wednesday evening for Fran- ces Caskanette, when the neigh- bors gathered at the home of Mrs. Wm. Keith. Several con- tests were enjoyed. After opening her gifts, Fran• ces donned her "bonnet of bows",, for the remainder of the evening. Lunch was served by the host- ess and her assistants, Mrs. Del Ewing and Mrs. Terry Nethery. A shower was held in the Le- gion Home for Miss Caskanette on April 30 when 45 friends and relatives were entertained with contests and games. The hos- tesses were Mrs. Don Cameron, Mrs. Jim Thompson, Misses Lois Baker and Pat Hall. The bride -elect was seated in a chair decorated with pink and white streamers and bells. She was presented with a matching coffee table and two step-up tables, a magazine rack and a box of recipes. A cake centred the lunch ta- ble flanked by candles and daf- fodils. Mission Band Gives Flowers to Mothers as Gifts The May meeting of St. An- drew's Presbyterian Mission Band was held in the Sunday School room on Monday of last week under the leadership of Mrs. G.W. Cruickshank. All joined in a sing -song, and Kathy Pattison gave the call to worship. A hymn was sung, and Stephen Cruickshank read the Scripture lesson. Janet McGee led in the opening pray- er. Five children, Gail Reming- ton, Vicki Taylor, Ronnie Per- rott, Jim Hastings and Douglas Leitch presented "A Mother's Day Poem". The roll was called and the offering received by Jeffrey An- derson, Brian Perrott, Ricky Smith and Olive Lapp. Kim Mellor gave the offertory pray- er. The junior group heard a story "Mandori Get a Haircut" told by Mrs. L. Balser, and Mrs. Orville Hastings conduct- ed a game. The seniors took part in a quiz on the previous chapters of the study book "Golden Coins". Mrs. Gordon Sutcliffe presented the next chapter. Each child present received a bouquet to give to his or her mother, and the meeting clos- ed with prayer by Mrs. Balser. They were: John Winston, son of Mr. and Mrs, Carl Bondi; Susan Ann, daughter of Mr. and Mrs. Wayne Brown; Anna Marie daughter of Mr. and Mrs, Maces Cameron, Owen Sound; David Russel, son of Mr. and Mrs. Russel Fear; Peter John, son of Mr. and Mrs. J. T. Goodall; Jill Diane and Julie Lynn, daughters of Mr. and Mrs. Ross Hayden; Brian Ross, son of Mr, and Mrs. Lynn Hoy; William Todd, son of Mr. and Mrs. Paul Rintoul; Michael William son of Mr. and Mrs. William Rintoul; Cheryl Elaine, daugh- ter of Mr. and Mrs. Howard Walker, MRS. FRED McGEE IS 'MOTHER OF THE YEAR' The entry of Janet McGee, age 9 years, was chosen as the winner of Miller's Ladies' Weal "Mother of the Year" contest. Janet's entry of 25 words told why she thought her Mom was the greatest. Mrs. McGee will receive any dress of her choice from Miller's Ladies' Wear. The judges, Miss Phyllis Johns and Mrs. E. Shera, re- ported all entries good and stated it was a most difficult decision to make. TO MEASURE BUTTER Measuring butter is easy when you remember that a quarter pound equals a half cup. Use the butter wrapper to grease pans for cooking or baking. THE CHRISTfflfl SCIEflC€ fflOflITOR Accurate Complete News Coverage Printed in BOSTON LOS ANGELES LONDON 1 Year $24 6 Months $12 3 Months $6 Clip this advertisement and return it with your check or money order to: The Christian Science Monitor One Norway Street Boston, Mass. 02115 PB -16 RECIPE OF THE MONTH By the Ontario Tender Fruit Institute "Buy Canada Choice Canned Fruit" CHERRY CREAM SQUARES (MAKES 9 2 cups fine graham wafer crumbs 1 tablespoon brown sugar Vs cup Nutter, melted 11,e2 teaspoons gelatine 3 tablespoons water 1 (8 -ounce) package cream cheese 1 cup sifted icing sugar 1 teaspoon lemon rind 2 teaspoons lemon juice A pint (1t/ cups) whip- ping cream 1 (20 oz.) can "Canada Choice" Cherry 1'ie Filling SERVINGS) Combine crumbs, brown sugar and butter. Press half mixture in bottom of butter- ed 0 -inch square cake pan. Sprinkle gelatine over water; let stand 5 minutes to soften and dissolve over hot water. Cool, Cream cheese; gradual- ly beat in icing sugar, lemon rind and juice, Blend gelatine into stiffly -whipped cream; fold into cheese mixture. Spread half cheese mixture over crumbs in cake pan. Carefully spread cherry fill- ing on top. Add remaining cheese mixture and sprinkle with r,'mnining crumb mix- ture. Chill and serve cut in squares. This recipe prepared especi- ally for this series by Dairy Foods Service Bureau.