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Home My WebLink AboutThe Wingham Advance-Times, 1964-12-03, Page 5„What's the use of it all?” sighed the turkey as lie leaned his head against the barn door.. "Eggs yesterday, turkeys today, Christmas dinner tomorrow,'" IN NORWAY Norwegians hide an almond in the .Christmas pudding.Tra- dition says the finder will be married in the next year. RED BRAND BEEF ROAST43( BLADE QR SHORT RIR. LB. Minced Beef 1B 39c Pork�Chops LB 6V WIENERS °L° BAG 89C Cooked Ham 5k Headcheese 1.00 b„",,,",""," 1" 6,,,11,111111,1„U,.".,,ff f f11„1„f,1„(f.”11.,,,,,,,1,,,,,„,,,,,,1,,,,,,,,,,,,.,,,,.,,,, U,,,,, PRODUCE SPECIALS — Fresh Spinach 2 pkgs. 39c Macintosh Apples 5 -Ib. bag 55 Red or White Grapefruit, large 48s ....6/49 Mexican New Crop Oranges, large 125s 2 dozen 89 Aylmer Fancy Peas, 15 -oz. 5/7.7 Aylmer Fancy Corn, 15 -oz. 5/77 Aylmer Choice Peas and Carrots, I5 -oz5/77 Aylmer Choice Fruit Cocktail, 15 -oz. 3/77 Aylmer Peach Halves, 15 -oz. 4/77 Aylmer Crushed Pineapple, 20 -oz. 3/77 Aylmer Sliced Pineapple, 20 -oz. 2/5 Aylmer Pineapple Tidbits, 20 -oz. 2/5 Aylmer Blue Lake Green Beans, 15 -oz. 5/7 Aylmer Catsup, 11 -oz. 4/7 Crown Corn Syrup, 24b. decanter jar ....3 Sherriff's Good Morning Marmalade, 24 -oz. 5 Chase and Sanborn Instant Coffee, 6 -oz. 9 Gold Seal Cohoe Salmon, %-Ib. 3/7 Solo Colored Margarine, 4 lbs. 8 Libby's Mincemeat, 25 -oz. 4 Betty Crocker Pie Crust Mix York Peanut Butter, 20 -oz. Top Value Cheese SIices, 8 -oz. Velvet Flour, 7-1b. bag Pillsbury Coffee Cake Mixes Kraft Pizza Mix Top Value Assorted Chocolates Top Value Maraschino Cherry Chocolates c c c c c c c c c c 7c 7c 7c 9c 7c 7c 3c 7c 43c 27c 67c 49c 55c 79c 79c ;`. OPEN FRIDAY EVENINGS itit4101010 jos,phifie St. - Wingham Here's Health ... . "Correctly made and smart ly seasoned, tossed green salads can be so tempting that it's a pity SQ many homemakers make such dull and tasteless ones,” laments the home economics director of the United Fresh Fruit and Vegetable Association. "Salad -making rules are quite simple, but they should be ob- served, " she points out, First things first and that's keeping on hand a generous sup- ply of salad greens; of head lettuce, for instance. There are two schools of thought about rinsing salad greens when first stored in the home refrigerator. One view is that unless the lettuce is film -wrapped, up -end it and rinse thoroughly under brisk running water. This freshens up your greens if they've taken a round -about trip from the food market to your kitchen. Or, other good housewives like to wash all salad greens thoroughly—ready for use -- then store them in a roomy film bag as soon as the rinse water has skated off the leaves. This latter method gives you ever - ready salad greens, dry enough to pick up the dressing when tossed. Tear greens rather that cut- ing them. They look better this way and, if they must wait for an hour or longer they do not show browning as they would if the edges had been bruised in cutting. In any case, let salad tossing be a last-mi- nute task, just to make sure it's crisp munching. For color contrast as well as texture and flavor, add one or more ingredients such as thin rings of sweet onion; green pepper rings; parsley sprigs; chives; watercress; tender spinach leaves; tomato quarter celery chunks; tiny cauliflow- erettes; a diced tart -sweet ap- ple; cucumber slices; avocado chunks or cooked fresh vegeta- bles such as snap beans, broc- coli, potatoes, etc. Three measures of oil to one of lemon juice or vinegar is about right, A little sugar may be added to cut the tartness. Garlic adds delicious savor. Let sliced garlic stand in oil for an hour and drain out or crush garlic clove into the salt you'll be using to season the salad. Use only as much dressing as will lightly moisten each leaf, When the last bit of sal- ad has been eaten there should be almost no dressing in the bottom of the bowl. Fresh or dried herbs can en- hance your salads: tarragon; basil; mint; chervil; dill; marjoram; thyme; borage or what -have -you.. When you have access to fresh herbs, just mince and add. When dry, let them "live" in your French dressing for about an hour to re- lease flavors. HEAD LETTUCE WITH BACON SAUCE 1 large head lettuce 3 slices bacon 2 tablespoons bacon fat 2 tablespoons flour 1 cup milk 2 teaspoons finely chopped on- ion 3/4 teaspoon salt 1/8 teaspoon ground black pep- per 2 teaspoons fresh lemon juice Cut lettuce into 6 wedges. Place on a rack in a Large saucepan. Pour in only enough boiling water to cover bottom of saucepan. Cover and cook 5 minutes or until lettuce is tender, but still crisp. (The lettuce will darken slightly). In With Fruits and Vegetables HEAD LETTUCE WITH BACON SAUCE—"Lettuce cooleth the heate of the stomache," wrote a herbalist several cen- turies ago. Iceberg lettuce is available all year around for every good and healthful salad. the meantime, cook bacon un- til crisp. Drain. Reserve 2 tablespoons of the bacon fat and mix with the flour in a small saucepan until smooth. Gradually add milk and onion. Cook until medium thickness, stirring constantly, Crumble bacon and add along with salt, ground black pepper and fresh lemon juice, Mix well. Serve over steamed lettuce wedges. CALIFORNIA SALAD BOWL 2 cloves fresh garlic cup salad oil 2 cups small bread cubes 1 large head lettuce A- cup salad oil 3 tablespoons fresh lemon juice 3 tablespoons cider vinegar 144 teaspoons salt k teaspoon ground black pepper 1/3 cup crumbled Bleu cheese 1/3 cup Parmesan cheese 1 large raw egg, beaten slight- ly Peel garlic, cut each clove into 4 pieces and let stand in cup salad oil at room temper- ature for 4 to 5 hours. Toast bread cubes in a preheated slow oven (300 deg. F.) until golden, turning to brown on all sides, •Wash lettuce, drain and pat dry. Tear into bite -size pieces and place in a salad bowl. Chill until just before serving, Remove garlic from oil, add toasted bread cubes and mix well. Add to lettuce bowl along with remaining 8 ingredients. Yield 8 to 10 serv- ings. ROQUEFORT CHEESE STUFFED LETTUCE 1 large head lettuce 2 pkgs. (3 ozs. each) cream cheese 1/3 cup Roquefort or Bleu cheese 2 tablespoons milk 1/4 teaspoon powdered mustard 1/16 teaspoon cayenne dash of salt Wash lettuce, remove large outside leaves (save to use in tossed salad), drain and remove the center, Mix remaining in- gredients together until smooth, Pack in the center of lettuce, Wrap in aluminum foil. Chill overnight or until firm. Cutin - to wedges. Serve with French dressing. Yield; 6 servings. Kinette Club Makes Welfare Donations The November meeting of the Kinette Club was held on Monday evening at the home of Mrs. Keith McClure, Pres- ident Mrs. Stewart Leedham presided. Kinette Mrs. Jack Bateson, chairman of the wel- coming committee, greeted a new member, Mrs. Agnes Wingfield and welcomed her into the club. A report on Fall Council held in Niagara Falls was giv- en by the delegates, Mrs. Raymond Neal and Mrs. David Burgess. Thank you letters were read from Miss Susanne Reynolds who received $100. at the high school commencement and from the Huron County Children's Aid Society for the donation of $2,5, O0 to be used for Christmas welfare. It was moved to donate $25.00 to the Salvation Army to be used for Christmas welfare and to pur- chase $25,00 worth of Christ- mas gifts to be sent to the pa- tients at the Ontario Hospital in Goderich. Airs. Jack Walk- er was thanked for snaking ar- rangements for a recent visit to the Ontario Hospital at God- crich. Guest speaker for the even- ing was Mrs. George Scott who spoke and showed slides on her trip to the World's Fair. Thr next meeting will be a Christ- mas meeting in the form of a pot -luck supper, to be held at the home of Mrs. Freddie Tem- pleman, December 14. Lunch was served by Mrs. Jack Bate- son and Mrs. Mitt Boyd. Wingham Advance -Times, Thursday, Dec. 3, 1064 - Page 5 features from The World of Women C.G.I.T. Prepares Vesper Service The National CGIT Christ- mas Vesper Service will be held in Wingham United Church on Sunday, December 13 at 7 o'clock. During December this service will be carried out by Canadian Girls in Training groups in churches from the farthest Newfoundland outport to the remotest British Colum- bia inlet. An Indonesian carol will be a special feature this Christ- mas season; an appropriate in- novation as the organization is in the throes of raising $50, 000 for a Christian camping and conference centre on the island of Java. This gift will not only mark the 50th anniversary of the Canadian movement, but will also be a gesture of inter- national friendship from a na- tion-wide group which has the study and understanding of other peoples as an integral part of its program. Organized in 1915 for girls between the ages of 12 and 17, there are now more than 50,O0C members of "Canadian Girls In Training" in all ten prov- inces. Similar movements en- couraging girls to serve God and their communities have also been started in Africa, Ja- pan, China, Bermuda and Trinidad. As always the services will be almost entirely conducted by the girls, They will tell the Christmas story in the read- ing of scriptures, carol singing and prayers. The lighting of candles will be a focal point of the evening to symbolize the coming of light to the world with the birth of Christ. The Wingham CGIT mem- bers held their first practice for this service Tuesday, when 69 girls attended the meeting. Following the devotional ser- vice led by Mrs. M. Ritchie's group, Mrs. R. Campbell con- ducted the initiation ceremony for 25 new members. These girls have now fulfilled the requirements to become full members and were presented with C. G. I. T. pins by their leaders, Mrs. S. Leedham and Mrs. K. Moffatt. After the newly -accepted girls joined the largest C. G. 1.T fellowship circle which ever extended around the Sunday school room, the superintendent; Mrs. G. W. Tiffin presented maple leaves to the officers of each group. These insignia are worn on the middies for the term of office. The annual election of of- ficers took place for the exec- utive of all six groupscombined Med. Sharon Reavie was elec- ted president for 1965; Sally Galbraith, secretary; Virginia Murray, treasurer, This gives Sharon Reavie the part of first reader in the Vesper Service, A certificate of appreciation was received from the Canadian Committee for t'NICEF kir the gift of $164.17 from Winghatn. The C. G. 1. T. sold articles and cooiung at the I .C. tea and realised $ko.;iu for their projects. Atter these reports plans were trade to entertain the mothers following the ves- per Service. Tli& gals ,'t the ... Check TI-IESE SPECIALS AT HAY S FAMILY CLOTHING 1000 GOLD BOND 'STAMPS Inquire about our FREE - offer' of 1000 EXTRA Gold Bond Stamps LADIES HURRY! — HURRY!! 20% OFF ON KNIT SUITS -- SNOW BOOTS Sheen Lined -- SPECIAL -- HERE'S A REAL BUY MEN'S DRESS SHIRTS White, button down and plain collars, Sanforized, Mercerized, 2 way cuffs $ 295 EXCELLENT GIFT IDEA CHILD'S $2.99 YOUTHS' $3.29 BOYS' $3.99 CLEARANCE RACK SOCKS are always well received gifts. Special rack up to $1.50 value NOW _. $1.00 SPECIAL ON BOYS' Long Sleeve THERMAL TOPS Regular $1.99 Value THIS WEEK --- $1.00 SPECIAL -- BOYS' Flannel Lined PANTS Sizes 8-14, Canadian Made, Double Knee SPECIAL $3.99 Table of ASSORTED WOMEN'S ITEMS reduced to $2.91 Excellent gift buys here two new groups were put through very informal initiation rites by the girls of the second year group before dismissal for the evening. BAPTISM AT UNITED CHURCH Two children were baptised by Rev. C. M. Jardine in Wingham United Church on Sunday morning. They were Dawn Inge, daughter of Mr. and Mrs. Rodwell W. Wraith o Toronto, and Pamela Lynn, daughter of Mr. and Mrs. David Cameron of Wingharrt. Christmas cakes, iced cook- ies and other goodies are sur- vivals of the old custom of giv- ing confectionery gifts to the Senators of Rome. 100-4* snail early for Christina 3 the last date for local delivery is and please remember: unsealed envelopes require a 3$ sump 1 e MN s‘• rya y\*I'e oV ,fes E HUNDREDS OF ITEMS TOO NUMEROUS TO MENTION at prices as low as catalogue or discount house prices. -- BUDGET TERMS AVAILABLE —