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The Wingham Advance-Times, 1965-02-11, Page 4Page 4 - Wingham Advance -Times, Thursday. ) eb, 11, 1965 features from The World of Women Home and The Housewife Secrets from the Blue Barn Kitchen By Kay Grose Listowel This is the time of year when pot -luck suppers are pop- ular and there is the usual talk of what to have that would be different. Everyone naturally takes her favorite dish and when you rake the things you like yourself you are giving others the pleasures of good food. Since beef and fowl are used more frequently than pork, we are offering a couple of pork recipes. HAWAIIAN CASSEROLE 2 lbs. pork shoulder (lean) cut in 1" cubes 2 tbsp. flour 3 tbsp. cornstarch 4 tbsp. soy sauce i cup oil 1 green pepper sliced 3 medium onions sliced thin 2 carrots sliced thin 4 ozs. canned chinese vege- tables 1 can pineapple chunks(15 oz.) 4'- cup sugar 2 tbsp. vinegar cup tomato sauce small tin chicken consomme soup salt and pepper METHOD In a large bowl put the flour, 1 tbsp. cornstarch, 2 tbsp.soy sauce. Mix well. Add the meat cubes and stir until flour mix is evenly distributed on them. Heat the oil in a heavy skillet and brown the pork on all sides. Arrange in a casserole. Drain the remaining oil and measure 4 1 ELLIOTT'S BEAUTY LOUNGE COLD WAVES SIX-WEEK RINSES Main Street, Wingham Phone 357-2981 J7 -F'25 back 2 tbsp, into the skillet. In this saute lightly the green pepper, onion, carrot and vege- table and pineapple. Stir in the sugar, the rest of soy sauce, vinegar, tomato sauce, con- somme, salt and pepper. Add this mix to the pork in the cas- serole, cover and bake 30 min. in 350 deg. oven. Mix the re- maining cornstarch with a lit- tle water and stir into the cas- serole. A little more corn- starch can be added if not as thick as you like. Check sea- soning to your own taste. 0--0--0 PORK WITH MACARONI AND CORN CASSEROLE 2 lbs. shoulder pork cut in 1" cubes 1 cup macaroni (cooked) 1 20 oz. tin cream style corn salt and pepper 1 tbsp. fat 4 tbsp. onion i cup chopped green pepper 2 tbsp. flour 1 tbsp. brown sugar z cup water or stock i cup chili sauce or catsup 1 tbsp. vinegar METHOD Trim excess fat from pork, place fat in pan and brown. Take out the scraps of fat after rendering. Brown the meat in the pan and remove to casser- ole. In the remaining fat, lightly brown onion and green pepper; stir in the flour, brown sugar, water, vinegar and chili sauce. Stir until thick and smooth. Season. Mix now the corn and macaroni with the sauce and arrange alternately, starting with sauce and pork and ending with sauce. Top with crumbs. Place in oven covered for 1 hour at 350 deg. Remove cover 15 minutes for browning before serving. If made ahead of time and refrigerated, allow 14 hours for baking. 0--0--0 COFFEE MACAROON PIE a tsp. salt 3 egg yolks separated from whites delight in evety bite This week's ewKEp 600Ds SPECIAL 1 CAKE DOUGHNUTS ii$ 48 Special 394 ! Discounts apply only on retail prices: i Maclntyre's Bakery I i Josephine St. Wingham Phone 357-3461 i..... Teachers Meet At Bluevale Twenty-six teachers attend- ed a meeting of the Wingham unit of the F. W. T. A. O. held at Bluevale School on Monday evening of last week. Mrs. M. McKinney was in charge of the meeting. The president, Mrs. D. Thornton, introduced the guest speaker, R. E. McKinney, whose topic was "Russia, As I Saw It". Excellent slides of Russia and several European countries were used to illustrate his talk. Mrs. B. Radford thanked the speaker. Miss S. Johnston thanked the Turnberry teachers for arrang- ing the meeting. The next meeting will be held at Wing - ham Public School in April. A social hour was enjoyed and lunch was served. WHAT WEIGHT SAYS The Ontario Food Council suggests it sometimes pays to test the weight of the turnip before you buy. A good turnip is relatively heavy for its size. A light weight turnip may be woody or pithy, sometimes with a strong flavor. 14 cups sugar e cup cold coffee 2 tbsp. melted butter 1 tsp. lemon juice e tsp. almond extract 1'z cups shredded coconut 1 - 9" pie shell METHOD No. 1. Add salt to 3 egg yolks, beat until thick and le- mon colored; add1'-z cups sugar - cup at a time beating well; add 4 cup cold coffee, 2 tbsp. melted butter, 1 tsp. lemon juice and almond extract. Blend well, No.2. Fold coconut into stiffly beaten egg whites. Blend No. 1 and No. 2 together and turn into pie shell and bake in 350 deg. oven for 40 to 50 min. Cool before serving. 0--0--0 COFFEE JELLY PARFAIT 1 tbsp. gelatine cup cold coffee 2 cups strong cold coffee 1/3 cup sugar 1 tbsp. brandy flavoring 1 cup heavy cream (whipped) i cup almonds METHOD Soften gelatine in '4 cup cold coffee. Heat 2 cups strong cof- fee to boiling, add gelatine and sugar, stir until all dissolv- ed; add brandy flavoring. Pour into jelly roll pan to 4" in depth. Chill until firm then cut in 4" cubes, whip 1 cup cream and sweeten to taste. Arrange alternating layers of coffee jelly cubes, whipped cream and almonds in any type of tall glass, preferably par- faits. Serves 6. W 1%1 IHI AM MEAT MARKET DIAL 357-1570 ACROSS FROM BENNETT'S GOVERNMENT INSPECTED TURKEYS 39' LB. As An Added Customer Convenience We Now Feature Saturday Deliveries DIAL 351-1510 BOILING FOWL 39 t LB. SMOKED PICNICS 39°L Scott-Ritsema Wedding Rev. G. L. Fish, of St. And- rew's Presbyterian Church offi- ciated at three o'clock on Sat- urday afternoon, January 30, for the marriage of James Owen Scott, Seaforth, to Sylvia Rit- sema, of Wingham. The cere- mony was performed in the Wingham United Church, dec- orated with white and blue mums. The bride is the daughter of Mr. and Mrs, T, Ritsema of Wingham and the groom a son of Mrs. J. T. Scott of Seaforth and the late Mr. Scott. Harold Victor Pym was or- ganist and the soloist, Mrs. Jenny Jorritsma sang "0 Perfect Love" and "I Need Thee Every Hour". Given in marriage by her father, the bride was lovely in a floor -length gown of peau de soie with fitted bodice, fashion- ed with an unadorned high scoop neckline and long lily - point sheath sleeves. From the midriff, appliqued with a band of French chantilly lace, fell a bell-shaped skirt highlighted by a wide band of matching lace. A detachable cathedral train was caught by a bow at the waist. Her headpiece was an open pearl and crystal tiara which held a pure silk illusion finger-tip veil. Her flowers Two Charter Members Resign The regular meeting of the Kinette Club was held Monday evening at the home of the president, Mrs. Stewart Leed- ham, with 14 members present. Letters of resignation were read from Mrs. Mery Temple- man and Mrs. Jack Bateson, charter members of the club. They have both been active and valued members of the club and their resignations were accepted with regret. A letter was read from the Walkerton Kinettes inviting the club to attend the Zone B Interclub meeting being held in Walker- ton April 7. Treasurer, Mrs. Dave Bur- gess, reported that the March of Dimes total had reached $578.40. Mrs. Matt Boyd re- ported that the TV aerial had been installed at the Golden Circle School. The winner of the raffle was Mrs, Ron Wing- field. Past presidents, Mrs: Jack Walker and Mrs. Bob Wenger gave an interesting talk on Kin- ette education. The next meet- ing will be held February 22 at the home of Mrs. Jim Currie. The program will be arranged by Mrs. Al Williams and Mrs. Bill MacIntyre and Mrs. Keith McClure and Mrs. Stewart Leed- ham will be in charge of the lunch, The meeting closed with lunch served by Mrs. Murray Gerrie and Mrs.Jini Currie. were red and white roses. Maid of honor was Miss Jo- anne Stewart of Lakeside and bridesmaids were Misses Betty and Connie Ritsema of Kitch- ener and Rita Ritsema of Wing - ham, all sisters of the bride. They wore identically styled floor -length gowns of French blue crystal charm with scoop necklines, elbow -length sleeves and controlled skirts. Their outfits were completed with pearl headdresses and cocktail veiling and their flowers were blue tinted carnations. Best man was Doug Scott of Montreal and the ushers were Bob Scott of Brampton, Bill Campbell of Seaforth and Eddy Ritsema of Wingham. Blue tinted white carnations and white candles formed the decorative theme at Danny's Restaurant where the reception was held for guests from Mont- real, Brampton, Guelph, Bay- field, Seaforth, Blyth, Lucknow, Teeswater and Kitchener. The bride's mother received in a two-piece dress of red and black French wool with which she wore a corsage of white carnations. The groom's mother wore a blue brocade sheath dress with corsage of white car- nations. For their wedding trip to Eastern Canada the bride wore a black and white all -wool tweed walking suit with red ac- cessories. Mr. and Mrs. Scott will reside in Wingham. The groom is a graduate of the Stratford Teachers' College and the bride is a graduate of the Wingham and District Hospital training school. Rainbow Club Holds Meeting The regular meeting of the Rainbow Club was held last Tuesday evening at the council chambers with the president, Mrs. George Drehmann in the chair. The housewives' creed and the Lord's prayer were re- peated in unison. The roll call was answered by 28 members with a donation of a teaspoon. On motion by Mrs. Tom Wharton and Mrs. Mae Blatch- ford it was decided to hold a euchre February 26. The host- esses for March are Mrs. Ethel Stewart, Mrs. Ann Nicol, Mrs. Helen McBurney and Mrs. Mae Deyell. A pot luck supper was enjoyed by all. BRUNETTE TIP Streaks are one way to give dark hair a lighter, "blonder" effect. But show off those streaks by making the dark hair deeper, more intense in color. A new semi-permanent foam- ing creme coloring now comes in blue black --with the sheen and glint of a raven's wing. History of W.M.S. Given by Panel The regular meeting of the W.M.S. of St. Andrew's Pres- byterian Church was held in the Church parlour Tuesday of last week with the president, Miss Verna McLaughlin presiding. Prayer, a Pslam and a hymn opened the meeting. The Scripture and the medi- tation were taken by Miss 1-i. Wilson. She centered her thoughts around the words, "Let this mind be in you which was also in Christ Jesus." Prayer was offered by Mrs. F. Moffatt. During the business session, a special offering was received to be sent to Scott Mission in Toronto. Two very interesting letters were read from mission- aries, Miss Agnes Gollan of Ni- geria and Mrs. M. Springer of Formosa. The Offertory prayer was given by Miss Cora Gilkin- son. After a hymn, the topic was presented with Mrs. W. Ford and Mrs. J. Smith in charge. They were assisted by a panel of ladies consisting of Mrs. H. Gilmour, Mrs. W. Lapp, Mrs. G. Day, Mrs. B. Homuth and Mrs. D. Rae. They told the history of the W.M. S. from its earliest beginnings in 1864. Through the years, many r changes have taken place, until today it is a strong organization with branches for children, teenagers and an evening group for working women and young mothers. The present motto is "The World for Christ" . The Women's Missionary Society has opened up a whole new world of service for wo- men of the church and yet only one third of the women who are members of the Presbyterian Church of Canada are members of the W.M.S. As members look with hu- mility and pride at the progress which has been made in the past, they prepare to go for- ward with more zeal, remem- bering the words of Christ, "In- w asmuch as ye have done it un- to one of the least of these my brethren, ye have done it unto me. Esther Fish and Sandra Lee sang two very lovely duets. After a hymn the meetingclos- ed with prayer by Miss C. Isbis- ter. • Place fish fillets on lettuce leaves before placing in a pan for baking. This prevents fish from sticking to pan. Discard lettuce before serving. RECIPE OF THE MONTH By the Ontario Tender Fruit Institute "Buy Canada Choice Canned Fruit" PLUM ROLY POLY Serves 8 for a snack or dessert 3 cups biscuit mix 2 teaspoons cinnamon 2 tablespoons melted butter 14 teaspoon nutmeg Ycup sugar '4 cup canned strained plums (or junior plums) Prepare your own biscuit dough or use a prepared mix. Roll out in 15 x 10 -inch rectangle. Spread with melted butter. Combine sugar and spices. Sprinkle lh on biscuit mix. Spread with strained plums leaving a 1 -inch margin. Sprinkle with remaining sugar and spices. Roll up and cut in 1 -inch slices. Place slices, cut side up, in a greased pan or muffin tin. Bake in hot oven (450°F) 15-18 minutes. WINTER CLEARANCE SALE CONTINUES REDUCTIONS OF 10% TO 50% ALL HATS 1/2 Clearing PRICE ALL COATS REDUCED TO COST TWO RACKS BETTER DRESSES Clearing '/s PRICE SKIRTS 1O°/ SLIMS BLAZERS OFF SKI JACKETS 20% OFF KAYSER LINGERIE 20% OFF SAVE on CANADIAN - MADE Stock during NYLONS ,c9 FIRST QUALITY Sizes 8t/-1 i 11111 SHOP CANADIAN WEEK FEBRUARY 11th to 20th MILLER'S LADIES' WEAR DIAL 357-1724 WINGHAM • • • s i