HomeMy WebLinkAboutThe Wingham Advance-Times, 1964-05-21, Page 5•
Don't Be Fooied
On "Open Stock"
Many purchasers of china
believe that "open stock"
guarantees a pattern will never
be discontinued and they will
be able to get replacetnents
forever. It doesn't mean that.
"Open stock" simply means
that a customer may purchase
any item individually in the
range of those made in the pat-
tern.
In the case of manufacturers
of top grade china, a pattern
may be procured in full open
stock as long as it sells in
worthwhile quantities. When
it ceases to sell in economical
amounts it is transferred to a
13 listing and is available in
most of the essential items. Af-
ter a lapse of time the pattern
is discontinued altogether.
Firms of long standing have
produced thousands of patterns
over the years, each in dozens
of items. Some patterns are
still selling after being on the
market for over 3n years and
Wedgwood has been selling
Barley since 17611, However,
only a small percentage of the
thousands of patterns warrant
being kept in production. A
well operated factory cannot be
expected to make up a match-
ing order for two tea cups or a
5" plate to accommodate a
woman who has had her set for
35 years,
FILLET END
Pork Loin Roast 49LB
COUNTRY STYLE BAR B G!
SPARE 49LB
CENTRE CUT
Pork Ch 1.s or Roast 59LB
Roastint1 >> Chicken 39CL6,
CHICKEN
Legs & Breasts 59LT,
>.F` WIENERS 44( .,.
ROW,. .-.
GUEST r NO. 1
CO
63C �d
Monarch Salad Dressing, 16 -oz. .. .39c
Stokely's Ping, sweetened, 48 -oz. 2/69c
Nescafe Instant Coffee, 6 -oz. ... $1.14
Catelli Macaroni, 16 -oz. 2/39c
Catelli Long Spaghetti, 16-oz2/39c
Snowy Bleach, 16 -oz. 53c
Rose Sweet Mixed Pickles, 16 -oz. .2/59c
Nabisco Shredded Wheat, 12 -oz. .2/45c
2/67c
89c
2/45c
Crisco 1 -Ib. Shortening
Milko, 3 lbs.
Heinz Ketchup, 11 -oz.
Top Value Peanut Butter, 16 -oz. .2/49c
Top Value Blue Detergent, 5 -lbs. . $1.23
IGA Fancy Apple Sauce, 15 -oz. ..3/49c
IGA Chicken -Noodle Soup, mixed .2/19c
Kadana Tea Bags, 100s 57c
Breakfast Club Strawberry Jam
24 -oz. 49c 14c
Breakfast Club Raspberry Jam
24 -oz. 49c 14c
SAVE
10c
13c
25c
4c
4c
6c
7c
5c
5c
26c
7c
5c
22c
5c
6c
12c
PRODUCE FEATURES
No. 1 Green Celery Stalk 2/35c
No. 1 Florida Green Cabbage 2 lbs. 23c
Ontario New Crop Radishes ..3 bunches 19c
Ontario New Crop Green Onions
3 bunches 19c
New Crop California Oranges .... dozen 49c
— FROZEN FOOD FEATURES
Frozo Poly Green Peas 2 lbs. 39c
Frozo Poly Mixed Vegetables 2 lbs. 39c
Frozo Poly Cut Corn 2 lbs. 39c
Frozo Poly French Fries 2 lbs. 39c
Minute Maid Orange Juice, 12 -oz. 69c
FREE OFFER
KIST GINGERALE or PEPSI COLA
Quart size—Buy one, Get one FREE
Robin Hood Pouch Pack Cake Mixes . ,2/29
OPEN FRIDAY EVENINGS
Attend the WINGHAM FIREWORKS
DISPLAY --- MAY 22
r
Here's ,
In almost all ways the grape-
fruit is unique. It's a chic,
calorie -conscious fruit, with the
United States producing more
than 88% of the world's crop.
Yet, plant historians can't agree
as to whether grapefruit is a
sport of the West Indian pomelo
or of the thick-skinned East In-
dian shaddock. Just to make
things more confusing, it was
also called "Adam's Apple" or
"Forbidden Fruit" in bygone
days. Its modern name, "grape-
fruit" may have been given to
it because someone thought its
flavor suggested grapes, but,
more likely, because fruit are
borne in clusters.
One reason we can always
find grapefruit at the produce
market is that this fruit needn't
be picked as soon as mature.
The fruit can be stored on the
tree for a considerable time if
the weather is cool, but neither
frosty nor rainy. Amazingly
enough, there are parts of
Southern California where grape-
fruit may remain on the tree
15 to 17 months or longer. Both
sucrose and reducing sugars tend
to increase as the fruit clings to
the tree.
Consumption of grapefruit
has increased greatly since the
beginning of the century. The
best reason is that grapefruit is
becoming increasingly delic-
ious and seedless. New plant-
ings are almost entirely seed-
less, and many old trees of
seedy varieties are being top -
worked to convert them toseed-
less.
Grapefruit is a good source
of vitamin C, half a 5 -inch
fruit supplying more than the
recommended daily allowance
of ascorbic acid for an average
adult. When buying grapefruit
by the pound, figure about 1-
3/4 servings (of i cup each) per
pound of fruit as purchased.
MOLDED SIHRIMP RING
WITII GRAPEFRUIT AND
AVOCADO SALAD
2 envelopes unflavored gelatine
cup cold water
1 cup boiling water
2 tablespoons sugar
1 tablespoon paprika
teaspoon salt
3/4 cup fresh grapefruit juice
4 tablespoons fresh lemon juice
cup mayonnaise
2 cups peeled and deveined
shrimp, diced
cup diced celery
Sections from 2 fresh grapefruit
1 medium avocado, peeled and
sliced
Salad greens
Soften gelatine in cold wa-
ter. Add hot water and stir un-
ta 0 W
With Fruits and Vegetables
til gelatine is dissolved. Stir
in sugar, paprika, salt, grape-
fruit and lemon juices. Chill
until mixture begins to thicken.
Fold in mayonnaise, shrimp and
celery. Turn into an oiled 5 -
cup ring mold. Chill until sal-
ad is firm and ready to serve.
Turn out onto a serving plate.
Fill center with grapefruit sec-
tions and avocado slices. Gar-
nish plate with salad greens and
additional grapefruit. Yield: 6
to 8 servings.
FRES EI GRAPEFRUIT
AND ONION SALAD
2 medium-sized grapefruit
(24 grapefruit sections)
1 large sweet red onion
Salad greens
French dressing
Peel grapefruit, being sure
to remove all the white portion
of the skin. Cut into sections.
Drain well. Arrange on salad
greens alternating with onion
slices. Serve with French dress-
ing. Yield: 6 servings.
pow
A TOUCH OF THE SCHOOL GIRL is evident in this pale blue
four -piece costume presented by Raoul -Jean Foure of Mon-
treal at the spring -summer showing of the Association of
Canadian Couturiers in Montreal. Straight hanging coat
has two slits on either side of front opening to reveal polka
dotted turquoise lining. it matches the turtle neck blouse
seen above the criss-cross stand up collar. Suit's young
look is achieved with a cardigan front centered at the neck-
line with a rolled fabric bow, Designer fabric is a nubby
tweed woven of wool and "Orlon" acrylic fibre.
Wingharrl Advance•-Titnes, Thursday, May 21, 1964 - Page S
features from
The World of Women
St. Paul's Eventing Guild
To HoId Supper Meeting
Paul': 1 :1 til .' C,nile
il.c•t ill ti,, i, :11 1ast
']�la.'•di4 `; 4 C• farii',', The Il'eetlril.'
•
was chaired h4.: rite president,
c..
E. t', tlidu,on react 'la n.,.
pet tor ti;;.
Plans t.• re
meted to +i,• Lino,. t(, i)e
+:4 d hy !tie lad -rte, or '7t, i'.,';1'..
talus:r,.•ttat:(:•ti '('llo,', ill,-• the :iu-
ii':erar;: •er:i(:t tl::�(unl.ti,
r,cltLraa ..'rS. �y skirls+H: i� ii,
rtiar4 : t)`. tbt: lunch,
by 17a:is.
Parker, a pa.t reeror or
church to to tire. guest
preat•her for the il,orn,ngg ser-
:iee' in order that users:hers
iiia': renew e:•id acq .itntance
with visitor, and friends attend•
itis' this special service.
file annual choir ,lane liet is
to be Ie'Id on l'hursda•,
'or both the. jatlior and
senior chuirand the Yeelling,
Tips on Washing,
Drying Sweaters
Hand laundering is still the
best way to Keep sweaters suit
and new looking.
Orlon acrylic fibre sweaters
can be safely laundered in an
automatic washer and dryer,
but if drying them in a'mach-
ine they should be removed be-
fore they are completely dry.
and be finished off on a flat
surface.
Banlon sweaters should he
washed by hand in lukewarm
water and mild soap, with no
rubbing or twisting. They
should be rinsed until the water
is clear and excess moisture
should he removed in a towel.
The sweater should then be
spread flat to dry.
Ironing and steaming is not
recommended for synthetic fi-
bre sweaters as excessive heat
can harden or glaze the fabric,
or in some cases, melt it,
Wool sweaters should he
washed by soaking in soap and
lukewarm water for five min-
utes. It is the excessive ag-
gitation that causes shrinkage
in washing woollens, but hot
water and alkaline soap will in-
crease the likelihood of shrirti:-
age. Do not wash a wool sweat-
er in a machine unless the gar-
ment's label reads "machine -
wash -and -dry".
It is recommended that mo-
hair sweaters be dry cleaned
because they are so loosely ,:nit
that the weight of the water
pulls them out of shape.
Other sweater care tips are:
1. Turn the garment inside out
for washing. 2. Button cardi-
gans. 3. Never twist, wring,
crush or rub the sweater fabric
against itself, 4. Do not dry a
sweater near a radiator, in the
sunlight or on a newspaper. 1.
All sweaters should he folded
and stored flat, preferably in
separate air -tight plastic hags.
Never hang thein up.
SAVE
PRE -0
61.i14.1 will pr,, dt Ili: dinner,
A rt'pe(rt ea` i. stn rt'��ia'elalfr
tt,c Le g'u^1. i)::Uel '. !aid t:_.
11t'. tr:'fl %ir. is r4.p•4rt lYta
re. aid and .•'iss P. 1..4.,t>. -;t r had
a lett.: tri n :.l ;ra.ltd :ti
tc•lli1317 0.41 rile uhr,rii. ane
Ildl: II.alliler ..' ioI
/nit pro --.'PT (rt':t'rrltil t tleial -
', WI l.....,Id..tr..
illt'r ., ttiel:l',ier t3 tl;(. tu)-
Ir?c,n (..:tr ._.:c; Ia!tii. hr ._
'Iron; ,,ipporier of the r�:Ili ljeai
parish chem.'. near the:,r Boase
aftist!th. t'ltl: the
ti Ylt!;t'll'� Wor:. dune h; the la-
d:c ; i't the congregatLon,
.• the JAa t eet.zzg 1.. the
(1o!,114.7 Iltc.eritlg (,1 tis. prefe'rrt
:,eaI, the me'tr1her, luted tog o
to the Blue batt[ in I,,,s towel
or a dinner II:eeting on the re-
gular ineeting tight and w:11
In'. to the 1ad.es of the ::ftel
noon Guild, V ..eirlbers will be
contacted in jure regarding the
or riveting. and transpc'r-
(at.on r: rrangt:r.,erlt,.
ley, C. F. Johnson close.+;
the business meeting with pre>:'-
er, and a delieigxls 1!'ncli
served by the group in charge
of the meeting -, ..;r,. Irlrtia
Croni<wri, It, :.:rs. tti'ilk:nson.
Mrs. Jack King and Mrs. Jaci-:
Hayes, and the n etr.hers en-
joyed a game of court whist.
Simple Ruies
For Table
Settings
Knife is placed at right of
plate, with cutting edge tow arc,
plate.
Soup spoon is placed at rigrt
of plate and to right of knives;
other spoons, in order of use.
All forks are placed at left
of plate, except oyster fork •
which is always first at right of
plate, with knives and spoons.
All silverware is placed in
the sequence: in which it is to
he used. What is to be used
first is farthest from the plate;
then one progresses toward the
plate.
Dessert silver is never plac-
ed with other silver; it is
brought with the dessert.
Butter spreaders are placed
on the bread and butter plates,
parallel to the edge of the ta-
ble. The correct place for the
bread and butter plate is at the
tip of the meat fora.
Spoons for tea or coffee are
brought in on the saucer w th
the cup.
Serving spoons and serving
forks should be purchased ,end
used in pairs. When tablespoons
are used for serving, the dinner
fork is the correct companion
piece
Either dessert spoons or
cream soup spoons ;ire used for
eating cereals.
Silverware is placed on an
even line, about one inch from
the edge of the table.
Cali us today for
IMMEDIATE HOME
DELIVERY
!LEMONADE, ' 2 gal. 47c
GRAPE JUICE, ' 2 gal., 47c
l Pure Concentrated
1 ORANGE JUICE, 1 qt., 29c
FO TON'S DAIRY
RENUS BAILEY, Prop.
PHONE 357-1260