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Home My WebLink AboutThe Wingham Advance-Times, 1964-10-08, Page 51 1 r Three Local Rinks Are Prize Winners The McConnell Bowling Tro phy tournament was held in Harriston last Wenesday and four rinks from Wingham par- ticipated. This trophy was do- nated by Mrs. Robinson in Memory of her mother, Mrs. McConnell, The trophy and first prize was won by Mrs. Reg, DuVal, skip, with Miss Yvonne Mc- pherson and Mrs. Roy Bennett. Second prize went to a Harris - ton rink skipped by Mrs. Hattie Verheul, Third prize was won by Mrs. J. Maclntyre, skip, with Mrs. Omar Haselgrove and Mrs, L. Patterson, Fourth prize winners were Mrs. A. Lunn, skip, with Mrs. Harold Edwards and Mrs. G. Godkin. Secrets from the Blue Barn Kitchen By Kay rose Listowel Thanksgiving is the time for family and friends to get to- gether and to realize the great blessings that lie in everyday living, We struggle and worry about tomorrow, and to what purpose? We forget the mean- ing of Thanksgiving. God has transformed our summer into the great beauty of autumn col- ors, and the seeds planted by human hands into a bountiful harvest of fruits and vegetables. This year as we enjoy our Thanksgiving dinners, family FRESH `"VE TURKEYS NEN TURKEYS Ls 39 BROILER TURKEYS g 37c RIBTrill( .69C CHUCK STEAK LB 59G Maxwell House Instant Coffee, 10 -oz. . .$1.39 Green Giant Fancy Peas, 15 -oz. 5/89c Green Giant Corn, 14 -oz. 5/89c Salada Tea Bags, 60s 79c Hereford Corned Beef, 12 -oz. 39c Kraft Cheese Whiz, 2 lbs. 99c Kraft Smooth Peanut Butter, 28 -oz. . , 57c Stuart House Jelly Cranberry, 15 -oz. , 23c Stuart House Whole Cranberry Sauce, 15 -oz. 23c Stuart House Foil Wrap, 12" 33c Nabob Coffee, 1 lb. 87c Stokely's Pumpkin, Fancy, 28 -oz. ....2/39c Robin Hood Pie Crust Mix, 18 -oz. 35c Stokely's Fancy Tomato Juice, 48 -oz. . .2/57c 1GA Royal Gold Butter, 1 lb. S3c Cherry Hill Medium Colored Sticks, 8-oz37c. Cherry Hill Mild Colored Sticks, 8 -oz. , 33c Cherry Hill White Sticks, 8 -oz. 43c Cherry Hill Goudas, 10 -oz, 47c Top Value Floor Wax, 66 -oz. 99c Blue Jets Soap Pads, 10 -oz. 2/47c PRODUCE FEATURES U.S. No. 1 Red Cello Tomatoes, 14 -oz. pkg. 19c Ontario No. 1 Cauliflower 2/35c Fancy Macintosh Apples, 6 -quart 69c Sunkist Lemons, 140s 6/45c South African Outspan Oranges, dozen .75c FROZEN FOOD FEATURES Rich's Chocolate Eclairs 53c Lake Pac Dressed Smelts, 12 -oz. 2/39c Shirriff's Orange Drink, 6 -oz, 2/43c Rich's Coffee Rich, 16 -oz. 2/49c OPEN FRIDAY EVENINGS celebrations and attend our churches let us give thanks and greet each new day of the year in the true spirit of thankful- ness and love, The Holy Scrip- ture says "Ye shall not live by bread alone," Buy your turkey from a re- liable source, Stuff after wash- ing out with salt and water. If your turkey is frozen the safest place to thaw it is in the refrig- erator, Leave bird in freezer bag, but slit bag along back and place on rack in pan so moisture may drain away. Al- low approximately 5 hours per pound to thaw, Thawing may be speeded up by placing bird in unopened freezer wrap under cold running water. Do not thaw frozen stuffed poultry before cooking. Follow directions on label. TO PREPARE TURKEY Thaw if necessary. Exam- ine body cavity for bits of lung, etc. Wipe turkey with clean damp cloth or rinse under cold running water. Sprinkle body cavity of prepared turkey with salt. Fill neck cavity with dressing to give nicely rounded appearance but do not pack tightly; allow room for expan- sion. Fasten neck skin over back with skewer or by folding wing tips over back, Fill body cavity. Close body by crossing legs over opening and winding string around ends of drumstick and tail. Tie se- curely. If bird has slit for "tucking" legs, arrange in this manner. TO ROAST WHOLE TURKEY Young turkeys of any size from small to mammoth maybe roasted whole, halved or quar- tered, Place bird on rack in shallow pan, breast down of turkey is small enough to turn easily onto back during the last portion of roasting. (Cooking breast down helps to keep breast meat moist). Cover with dou- ble thickness of cheesecloth dipped in melted fat or place in greased paper bag. Remoist- en cloth (or bag) with fat drip- pings as it dries out during roast- ing. If turkey has been cover- ed with aluminum foil, remove foil during the last half hour and baste several times. Roasting means to cook(un- covered) by dry heat (no liquid added) at a low temperature in a shallow pan. Place turkey on rack, cross- ed skewers or forks to keep it off bottom of pan and allow heat to circulate. Do not overcrowd oven. A turkey which is too large for oven will take considerably longer in proportion to size, to cook than one slightly smaller, around which heat circulates freely. SAUSAGE STUFFING 1 ib. pork sausage 1_ cup milk 8 cups dry bread crumbs cup chopped onion 1 cup chopped celery 1 tsp. salt 1/8 tsp, pepper cup butter 1/8 tsp. ginger 1 tsp. poultry seasoning Pan fry sausage until brown, saute celery and onion lightly in butter and combine all in- gredients and stuff bird just be- fore roasting. This y i e l d s enough to stuff a 10 lb. bird RED CABBAGE SALAD 1 small head red cabbage shredded fine 1 cup crushed pineapple 1 cup raisins 3/4 tsp. nutmeg Officers Installed At Rebekah Lodge District- Deputy President, Mrs. Annie Scott and her in- stalling staff visited Majestic Rebekah Lodge on Monday night and installed the follow- ing officers for the coming year: Noble Grand, Miss Mae Wil- liamson; vice Grand, Mrs, Cecelia Kennedy; Financial Sec., Mrs, Mary Caslick; Re- cording Sec„ Mrs. Ethel Ger- rie; Treasurer, Mrs, Anne Henry; Warden, Mrs, Victoria Wild; Conductor, Mrs. Edith Powel; Inside Guardian, Mrs. Reta Mexkley; Outside Guard- ian, Mrs. Pearl Brooks; Chap, lain, Mrs. Isobel Montgomery; Junior Past N, G. , Miss Agnes Williamson; Pianist, Mrs. Jan- et Hogg; R. S. N. G, , Mrs,Dotis Remington; L.S.N. G. , Mrs. Eva Bain; R. S. V. G. , Mrs. Lo- la Sanderson; L. S. V. G. , Mrs. Mary Ross. Other visitors present were from the Brussels' Lodge and Atwood Lodge. Past President of the Rebekah assembly, Mrs. Martha Patterson of Ripley, was also present. 1 tbsp, brown sugar Salt i cup salad dressing to moisten JELLIED CRANBERRY SALAD 2 cups cranberries 11 cups cold water 1 cup sugar 1 tbsp. unflavored gelatine 1 cup chopped nuts 1 cup chopped celery 2 oranges sliced or sectioned mayonnaise lettuce METHOD -Wash cranberries, add 1 cup cold water. Cook until tender. Add sugar and cook 5 minutes longer. Soften gelatine in i cup cold water, dissolve in hot berries. Chill until mixture begins to thicken. Add nuts and celery, mix thor- oughly, Pour into oiled ring mould and chill till firm. Un - mold on large salad plate, place lettuce around plate and garnish with mayonnaise in centre and orange sections and slices. BAKED ACORN SQUASH 3 to 4 acorn squash, cut in half 1 tbsp. butter for each half of squash 1 tbsp. corn syrup or brown su- gar for each half of squash salt and pepper Wash squash, cut in half. Remove seeds and fibre. Wipe dry. Brush with butter and rub in sugar or syrup. Salt and pepper. Place on a shallow pan and bake in slow oven at 325 degrees for 11 hours. This serves 6 to 8. PUMPKIN APRICOT TORTE 1 cup chopped apricots '-z cup broken pecans or walnuts 3 tbsp. flour „`- cup butter or margarine 1 cup brown sugar 2/3 cup cooked pumpkin 1 tsp. vanilla 2 eggs 1 cup sifted all purpose flour 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg A tsp. ginger tsp. baking soda METHOD -Mix apricots,. nuts and flour. Set aside. Melt butter over low heat. Blend in brown sugar. Remove from heat, stir in pumpkin and vanilla. Beat in eggs one at a time. Sift together dry ingre- dients. Add pumpkin, mix, blend thoroughly. Stir in floured apricots and nuts. Turn into greased 9 x 11 inch round baking pan. Bake in moderate oven 350 degrees for 20 to 25 minutes. Serve warm with whipped cream. l'HOUG1IT FOR TODAY You gain happiness through doing, not through good inten- tions, Time Table for Roasting Whole Turkeys (oven temperature 325 degrees F.) Stuffed Birds, approx. unstuffed time, in hours. birds Eviscerated Ready to cook Weight in pounds 6 - 8 8 - 10 10 - 12 12 - 14 14 - 16 16 - 18 18 - 20 20 - 24 over 24 To estimate roasting time of unstuffed birds, deduct 5 min- utes per pound from times for stuffed tur- key. 3 3/4 - 4 4 - 41 41 - 5 5 - 5/ 51 6 6 - 61 61 71 71 9 Add 15 minutes per pound Lawrence Stuckey Wed in London A pretty autumn wedding was solemnized in Wortley Baptist Church, London, on Saturday, Sept. 12th, when Barbara Ed- ith Schultz became the bride of Lawrence Derek Stuckey. The bride is the daughter of Mr, and Mrs. Walter E, Schultz of Lon- don and the groom is a son of Mr, Eatery Stuckey of Wingham and the late Mrs. Stuckey. Rev. Martin 0. Wedge of- ficiated for the service andthe wedding music was played by Mrs. Wedge, The church was beautifully decorated with red roses and white mums for the occasion. The bride, who was given in marriage by her father, chose a floor -length gown of organza over taffeta with flower appli- ques, scoop neckline and short sleeves with which she wore long white gloves. Her veil was fingertip length and she carried a bouquet of red rose- buds. She was attended by her sis- ter, Miss Lois Schultz, as maid of honor and Miss Lynne Stuck- ey of Toronto was bridesmaid. They wore similar street - length dresses of pink brocade with gold overtones. Best man was Daniel Stuck- ey, brother of the groom and the ushers were Edward Stuckey, Barry Kinsey and James Tim- pany, all of London. Empress United Church, London, was colorful with roses and mums for the reception at which the bride's mother re- ceived in a blue suit with mink cape. Guests were present from Wingham, London, De- troit, Toronto, Elmira, Preston, Galt and Fergus. The couple enjoyed a wed- ding trip in the Lake Erie area. For travelling the bride wore a pale blue suit with navy acces- sories and corsage of pink rose- buds. They will reside in Lon- don. Wingham Advance -Times, Thursday, Oct. 8, 1064 - Page 5. features from The World of Women Trousseau Tea For Bride -Elect A trousseau tea was held at the home of Mrs, Earl Heywood for her daughter, Patricia Anne, in honor of her marriage on Saturday, October 10, Receiving with the hostess were Mrs. Lewis Cook, mother of the groom -elect, and Miss Patricia Anne Heywood, bride - elect. Miss Judy Cook and Miss Debbie Cook attended the door, and Miss Ruth Anne Fleischauer and Miss GaiiRem- ington were in charge of the guest book. The tea table was centred with a floral arrangement of yellow and bronze mums and white candles in silver candel- abra, Pouring tea in the afternoon was Mrs. William Thiel of Zur- ich, grandmother of the bride - elect, and in the evening, Mrs. Victor Heywood of Exeter, also grandmother of the bride -elect. Displaying the trousseau were Miss Verna Ellis, Miss Marilynn, Chamney, Miss Mar- ion Fleischauer, Miss Judy Ren- wick, Mrs, Harold Wilton, Mrs, Eldon Cook, and Mrs. Douglas Armstrong. Assisting in the rea room were Miss Susan McArthur, Miss Roelie Schipper, Mrs. Wayne Brown, Miss Karen Beattie and Miss Sally Crawford. Assisting in the kitchen were Mrs, Elmer Purdon, Mrs. Jack Bateson, Mrs, Norman Fleischauer, Mrs. Clarence Hanna, Mrs. Harold Remington„ Mrs, Ray Fisher and Mrs, Bill Lawrence. Wm. Boehler 90 on Monday FORDWICII Mr. and Mrs. Warren Zurbrigg, Mr, and Mrs. Stanley Zurbrigg and family, Miss Glenna Hibberd of Kitch- ener and Mr. and Mrs. Robert Campbell of Winthrop were dinner guests Sunday with Mr. and Mrs. Robert Hibberd and Mr. William Boehler on the occasion of the latter's birth- day. Mr. Boehler was 90 years old on Monday, October 5th. His many friends join with his family in expressing hest wish- es. delight in eve bite This week's QED GOODS SPECIAL Regular 60c /� (f SPECIAL 4 (, Macl nty re's Bakery I Josephine St. Wingham Phone 357-3461 Mince and Pumpkin Pies Discounts apply only on retail prices. COATS - SUITS DRESSES Fain fashions for 1 1 LUXURIOUS COATS... With a wide selection of exciting fur trims including mink, fox and muskrat in Wool Worsteds, Tweeds and Wool and Mohair Blends. PRICED $49.95 FROM Dresses FASHIONABLE FAVORITES for the season ahead in all Worsted Wool (100%) double knit. Sizes 9to241 PRICED FROM UP Suits Highest quality Suits in newest styles and textures. Styled in two- and three piece and textures range from smooth to nubby. Sizes up to 24'''2. PRICED FROM $24.95 To $49.95 SKI JACKETS - CAR COATS STRETCH SLIMS JUST ARRIVED .. . KAYSER NYLONS $1 s 19 Mesh or Plain, Seams or Seamless to y 4 new fall shades, sixes 8'.-z to 11, �� 1 Banton top �,__________ 1 MILLER'S LADIES' WEAR - OPEN EVERY FRIDAY EVENING UNTIL 10 P.M. JOSEPHINE STREET WINGHAM