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Home My WebLink AboutThe Wingham Advance-Times, 1964-07-30, Page 4Page 4 + Wingham Advance -Times, 'Thursday, July 30, 1964 features from The World of Women Secrets from the BIue Barn Kitchen 3y Kay Grose Listowei If the beat ei the !gouges has been anytl!ina ?,t has been at the h1 . Barn, food is flet always the feast i:17 port.int tat tor. t'' 4. less work .feed bother orae haS the ee tear. •.s Laeis and cold hetera,Mes seem to the popular tette. However, one • shtri:ld hale a light hest meal I vi kJ*" Oak' and a ,`alt beverage. It seems incredible: to n:tiition hot I e veralz;e hut it will help to relax one mid has a coolitl , t' feet shortly afterwards. One ear overeat and over - drink iii hot weather as well as undereat. One must balance on;'s food ca:lsumptiott in gleet weather. I fere are a few suggestions in recipes not too heavy on bread consumption. French bread is very good. OPEN FACED SANDWICHES Spread bread with butter or margarine. 1. Take slices of meat to- mato and cheese with lettuce, mayonnaise and place on bread starting with the meat. hold together with two toothpicks. Garnish with olive and pickles. 2. Spread bread with pea- nut butter and slice cucumbers very thin on top. Serve with fresh green onions or slices of silver skins on top. 3. Take hamburg that has been cooked ahead and place cheese on top to soften in pan. Just before taking from pan place on bread and garnish with dill or sweet pickles or relish. 4. Spread bread with may- onnaise, place a lettuce leaf and slice of mild cheese on top. Put three to four shrimp (de- pending on size), salmon, tuna fish or sardines on top ofcheese and garnish with mayonnaise, olive, lemon'slice or a tart red sauce. Crisp cool greens and relish- es are in good company with these open faced sandwiches and are very attractive on a large platter for all to enjoy. STEAK BARBECUE Steak barbecues are a favor- ite of all in these days whether it be hot or cold, but naturally hot weather is the traditional time for barbecuing. One does not need the most expensive cuts of meat for barbecuing but they do have he done right. Trim off excessive fat, then score edge every 11 inches. Brush with a tnarinade(Ilike the accompanying recipe), with a wide brush two or three hours. This will seal in the flavor. Some use just a tneat tendcriz- er and oil. Others use ehareoal dust. 'These are all a !natter of taste. There are several steaks to e Toone trout, pt`Fterholise, 1 - bollc•,sirloill, wing or tenderloin, A budget steak is round steak for which a meat tender!: er i; necessary 1 find to make it ten- der. I always pierce this routed steak with a fork while! it is in the marinade from time to time as it will soak up the Iuic- es and be tender. A two melt thick steak will require approximately It? to ih minutes per side to be cooked medium rare, about three in- zhes from coal. Allow three minutes extra each side for medium. If a well done steak is preferred I suggest you get a thinner steak about 1. inches thick which will take about 9 to 13 minutes per side. You al- low about three to four inches from the coals and one has to wait until the coals turn white for best barbecuing results. MARINADE FOR STEAKS 1 cup oil 1 tbsp. worcestershire sauce clove garlic crushed (optional) or finely chopped onion 1 tsp. salt and dash pepper cup wine (optional) In good company again, fresh green salads, relishes sliced tomatoes and cucumbers is plenty with nice new boiled potatoes with their skins on and butter, french bread or rolls, fresh fruit for dessert or ice aream and beverage. 0--0--0 THOUGHT FOR TODAY They claim we are given "Food for thought", How true this is, and itcan't he bought. Part' Held for Mrs. Harold Ross Friends and neighbors of Mrs. Harold Ross held a farewellpar- ty for her in the Legion Home on Monday evening of last week She was presented with a coffee table and two matching step-up tables. Euchre and a social time were enjoyed. Mr. and Mrs. Ross and fami- ly have moved to Kitchener where they have purchased a new home. A neat, easy way to roll out pastry is between two sheets of wax paper. VOW ome an Patricia Renwick Wed on Saturday A quiet wedding service took place in the United Church at 3 o'clock Saturday, when Rev. G. M. Jardine united in !!marriage Patricia Anne Ren- wick, daughter of Mr. and Mrs. William Renwick and Bruce Gerald Mightou, son of Mr. and Mrs. Jack Mightotl, Durham. The bride wore a becoming wll:tt suit with pink accessories and was attended by her sister, Miss Judy Renwick, in a pink suit with white accessories. Le Roy t:oldsrnith of Toron- to was groomsman. A wedding luncheon was served at the home of the bride's parents. The table was centred with a three-storey wedding cake. The happy couple left on a honeymoon to Niagara Falls and Buffalo. The Housewife THREE SHOWERS FOR PATRICIA DEYELL Miss Patricia Dtyell, whose marriage to Murray Gaunt takes place on Saturday, has been honored at several functions. Miss Elaine Coeur of White- church was hostess for a mis- cellaneous shower. Games were played and lunch was served. The school staff and other Toronto friends held a miscel- laneous shower at the home of Miss Mary Beth Ryau in Toron- to. Miss Deyell's hridge club met at the home el Miss Gail Riddle in Markhatcl and follow- ing the bridge game the guest of honor was press 11ted with a matching aluminum tray, lazy susan and cake container. Each person also gave Cie bride -el- ect a package of napkins. Before cutting a meringue or other sticky dessert, butter your knife blade to prevent sticking. Mr. and Mrs. Willis oneymoon in Britain Tall standards of pink and white gladioli decorated Grace United Church, Thornbury, on Saturday, July 18, at 2.30 p. m. for the marriage of Mar- garet Lillian Gardiner, only daughter of Mr. and Mrs. Ray , Gardiner of Ravenna to Timothy Richard Willis, youngest son of Dr. and Mrs. John H. Willis of Sutton, Surrey, England. Rev. L. S. Paisley conducted the double -ring ceremony. The wedding music was played by Vernon Hutchison of Ravenna. Miss Gail Welstead of Clarks- burg, the soloist, sang "Wed- ding Prayer" and "0, Perfect Love". The guest pews were marked with sprays of lily -of - the valley and white satin bows. The bride, given in mar riage by her father, wore a floor -length gown of white peau de soie with scoop neckline, fitted bodice, three-quarter length sleeves with tiny bow detail at the elbow, and the controlled skirt featuring a back bow. A crown of white mohair with pearl and crystal mounds held her bouffant shoul- der -length veil of tulle illusion, She carried a cascade bouquet of pink Sweetheart roses, steph- anotis and trailing satin ribbons, Miss Barbara MacDonald of Singhampton was maid of honor and the bridesmaids were Miss Shirley Arnott of Collingwood and Miss Anna Lee Weber of, Thornbury. They wore identi- cal dresses of aqua organza over taffeta, semi -controlled skirt at front, slightly gathered and featuring a watteau back. Their matching pill -box hats had mesh crowns with pearliz- III N 413-11-11 M� FEATURING BLUE BRAND STEER BEEF 10 TIMES OUT OF 10 TENDER BLADE SHORT RIB ROASTS BONELESS POT BONELESS BEEF STEW POUND SAVE 10c ON THESE BAR -B -Q SPECIALS Hamburger PATTIES Pkg.$1.45 Baconburger PATTIES Pkg. $1.39 9 Schneiders All Beef rn STEAKETTES Lb. it.PUC CANNED PICNIC K. P. NO. 1 SIDE BACON 59C 1 -LB. PKG. SHORTENING $1.09 2/49G cd fans and sprays and tiny veils They carried baskets of pink and white carnations and all wore sterling silver necklaces with a pendant of one single black diamond, gifts of the bride. The groomsman was Robert Campbell of Wingham and the ushers were Robert Gardiner of Paris, brother of the bride, and Hugh Cree of Wingham. The reception was held at Alexander's, Craigleith, where the bride's mother received the guests wearing a bolero dress of blue organza over flowered taf- feta with white accessories and corsage of white carnations. The groom's aunt, Mrs. Peter Percival of Barrie, assisted. She wore a beige sheath dress with matching accessories and corsage of white carnations. Mr. Cree of Wingham was toastmaster and Lloyd Gardiner of Toronto proposed the toast to the bride. For their wedding trip via jet plane to England and Scotland the bride wore a two-piece yel- low linen suit with white acces- sories and corsage of pink roses. She also wore a white gold wrist watch, a gift of the groom. Out of town guests were from Kenora, Toronto, Barrie, Wing - ham, Ailsa Craig, Kitchener, Hamilton, Paris, Collingwood, Markdale, and Owen Sound. The young couple will reside at 334 Leopold Street, Wing - ham. The groom is on the teaching staff of Wingham Dis- trict High School. Cowards! We in America are wont to preach of our superiority in sundry fields and of how faith abides in free enterprise. So it unsettles us more than a lit- tle to learn that there are cow- ards in our midst who cringe at a little thing like an English secretary. They have decreed an outrageous embargo against this treasured import. Fie! The English secretary has be- come quite an institution. For years this sweetvoiced delicacy has decorated New York offic- es, turned telephone conversa- tions into symphonies and sec- retarial druggery into a summer festival, and in general com- ported herself as the very mo- del of manners and good will. She's competition, yes, but what right-thinking American ever thought of that as a dirty word? Some one in the London visa office, that's who. So there's a policy of frozen en- terprise now, and the English secretary cannot get a permit to come see us any more. Morn's the pity. Here's an insult to the English girl who has fought her way to the top on foreign soil, and an affront to the American girl through HAM STEAKS WITH APPLES—Here's a novel way of serv- ing ham steaks. Two ham steaks (1/2 -inch thick) weigh- ing about 2 pounds, are baked with apple slices between and on top. They are baked in a covered baking dish in a vinegar -apple juice mixture for 30 minutes in a 325`F. oven, then uncovered and cooked 30 minutes longer. Tart jelly in the center of each apple ring adds a decorative touch before serving. Makes six servings.—Canada De- partment of Agriculture. Ham Steaks 2 ham steaks, cut -inch (about 2 pounds) 12 cloves 3/4 cup brown sugar 2 tablespoons flour 2 teaspoons dry mustard 3 tablespoons vinegar cup apple juice 3 medium apples (about 1 pound) Tart red jelly Press cloves With Apples thick into fat side of the inherent suggestion that she can't stand the heat of cross - ocean rivalry. Let's get off this sticky wicket in a trice, before we are known as a na- tion of boors. Really, now. -- New York Herald Tribune each steak and snip the fat be- tween the cloves. Mix dry in- gredients. Blend in vinegar and apple juice. Peel and core ap- ples. Cut 6 apple rings about i -inch thick to garnish top, Slice remaining apples thinly. Place one steak in a greased baking dish, cover with the thinly sliced apples and pour about I cup of the apple juice mixture over them. Place second steak over apples and garnish top with remaining thick slices of apple. Cover and bake in a moderately slow oven (325 degrees F.) for 30 minutes. Remove cover and pour remain- ing apple juice mixture over steaks. Continue baking un- covered, about 30 minutes longer, basting occasionally. Place a teaspoon of tart redjel- ly in the centre of each apple ring before serving. 6 servings. Note: When using red apples, the slices used for garnishing the top of the steaks may be leftun- peeled, if desired. 0--0--0 OPEN-FACED APPLE !IAM SANDWICIH 6 slices bread 2 tablespoons mayonnaise 1 tablespoon mustard 6 slices cooked ham (picnic shoulder or cottage roll) 3 red apples (about 1 pound) 6 slices cheese Spread each slice of bread with 1 teaspoon mayonnaise and teaspoon mustard. Wash and core apples and slice thinly. Place ham slice on bread and cover with 3 apple slices. Broil until apple slices are partially cooked, about 3 minutes. Top each sandwich with a cheese slice. Broil until cheese melts, about a minute. Serve hot. 6 servings. L.'r. s , 13 GNP SPEC! i I delight in eve. , bate Th is wee LINA. a, 1.1.. .06,..1.0• ..®.....®.,..111001M ...0411M..NM* ,.v,..®, .10.,..o...s 9" Size Regular 60c — THIS WEEK ONLY 4Ae MacIntyre's Bakery Josephine St. Wingham Phone 357-3461 1 Made with delicious fresh cherries IS STILL IN PROGRESS FEATURING THE BEST BUYS IN TOWN. REDUCTIONS ON MENS', LADIES' AND CHILDREN'S WEAR FROM 10% TO 50%. — Men's — Cotton Knit T -Shirts Regular $3.95 and $4.95 SPECIAL $3.29 -- Men's — Short Sleeve Summer Shirts $1.49 — Boys' — DRESS OXFORDS $1.89 pair Stylish Merchandise by Canada's Finest Manufacturers HURRY! — LAST CHANCE! ES' — Children's — Co-Ordinating Sets Sizes 2-14, Clearing at $1.00 If 'Shorts - Tops - Knee Pants and Slims reduced to $1.o0 .1111 See our Clearance t Table of Articles at $1.00 Ladies' Summer Dresses CLEARANCE RACK Values to $12.98 $5.00 : THE FAMILY STORE WINGHAM - DIAL 357-1700 K