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The Wingham Advance-Times, 1965-05-06, Page 1612 / HAFERMEHL'S' q JEWELLERY 3 WINGHAM �``• 6 \ Page 8- Wingham Advance -Times, Thursday, May 6, 1965 features from The World of Women Home and The Housewife Secrets from the Blue Barn Kitchen By Kay Grose Listowel Sunday is Mother's Day. If there are any teen-age cooks in the family who would like to give Mother a break by cooking the dinner, we have some recipes here that are very tasty. Spring latah is a wel- come sight again in the meat counters and this dish featuring shanks is not too expensive for the thrifty housewife. LAMB SHANKS IN SOUR SWEET SAUCE 4 meaty lamb shanks 2 thsp, oil cup soy sauce cup honey 1 tsp. salt cup apple juice (or) cooking sherry can he used METHOD Heat the juice, soy sauce and honey together just enough to blend. }Marinate the lamb shanks in this mixture for 3 hours. Re- move the shanks from the mari- nade, brown in the oil on a skillet on the stove. Transfer to a baking dish and add the marinade. Cover and cook in a 350 deg. oven for 11 hours basting from time to time with the marinade. Serve with hot rice. Serves 4. Take Mother to Dinner on Mother's Day ItiV` DINNER IN THE DINING ROOM AND EBONY ROOM SMORGASBORD IN THE PINE ROOM MEALS SERVED CONTINUOUSLY FROM 11 A.M. to 7 P.M. A ROSE for M'Lady at the SLUE BARN LISTOWEL THE ULTIMATE IN GRACIOUS DINING GREEN PEAS AND ONIONS 1 pkg. fresh frozen peas 8 very small onions or 4 large 1 cup boiling salted water and 1 tsp, sugar 4 thsp. butter METHOD Bring to a boil and boil the vegetables 3 mins. Turn down heat and let simmer 5 min, Strain and add butter and more seasoning if desired. HARD COOKED EGG SLAW 4 hard cooked eggs ( finely chopped) 1 tsp. sugar --salt and pepper to taste 2 cups shredded cabbage 1 3 cup chopped sweet pickle or relish pinch dry mustard cup salad dressing --parsley METHOD Combine all ingredients, toss lightly, garnish with pars- ley. Serves about 4. SPICY TOMATO MUFFINS 2 cups sifted all purpose flour 4 tsp, baking powder - tsp. salt tsp.baking soda cup sugar tsp. gr. nutmeg tsp. gr. allspice tsp. gr. cinnamon 1 8 tsp. gr, cloves ! cup raisins 2 eggs, Neaten cup tomato sour (thick) i cup water 2 thsp. oil or melted shorten- ing. ME'FJ IOD Heat oven to 375 degs, Sift all dry ingredients, mix in raising, Combine retraining ingredients and heat well. Add to dry ingredients all at once. Stir on1v to moisten and thor- oughly blended. Fill ;ceased muffin tins'2 -3 nal. Bake min., snakes 12 muffins. Trousseau Tea Held Saturday WI i'rtCI ll'RC] I -Mrs. Don :.lartin, Con. 12, West Wawa- noydi. held a trousseau tea for her daughter. 'Marlene, on Saturday afternoon and evening. The table was decorated with •:ariaus colored mums and the wedding cake. Pouring tea in the afternoon were Mrs, I lodgins of London and Mrs. Lawrence McLeod of Langside, and in the evening by Mrs. Robert Stewart of Lang - side. The two grandmothers, Mrs, Mark Johnston of I lolyrood and Mrs. Swan, Lucknow, also assisted with pouring tea after- noon and evening. Mrs, Martin, ,Marlene and Mrs. Struthers welcomed the guests at the door. Miss Lois Struthers escorted the guests to the rooms where the shower gifts from London and White- church, wedding gifts and Mar- lene's hope chest were shown, Miss Nancy Scott displayed the Trousseau. Others assisting in showing gifts were Miss Linda Martin, Mrs. James Young, sis- ters of the bride -elect and Miss Peggy 13risbon and Carol Ber- nard. Misses Beverley Wall, Donna and Anne Rintoul served lunch. ,hiss Lois Struthers looked after the finest hook. TWO CERTIFIED WATCHMAKERS TO PROVIDE FAST, EFFICIENT SERVICE. Expert Jewellery and Watch Repairs. WHAT KIND OF COOKING EQUIPMENT is best calculated to put a gleam in the bride's eye? Cooking is easier if all pots and pans are of the same material, experienced cooks advise; many modern brides tell their friends of their preference for durable, easy -care and handsome stainless steel. How to Furnish a Brand New Kitchen NEW YORK (NAPS)--" What's cooking?" is a question that need never faze a bride --if she has the basic kitchen equip- ment to tum our delicious meals. llowever, lots of wo- men --new brides, brides -to - he, and their gift -giving sis- ters, cousins, aunts and friends -- get the jitters at the thought of furnishing a hare new kitchen, And no wonder! Some kitchen items can he skipped entirely for now --oth- ers, the bride will need two or three of, in varying sizes. I -low do you know which are which? And even if you can get a good basic list of kitchen furnishings, most items are available in a dazzling array of different ma- terials. Which ones will snake a new cook glow --not glower? CHOOSING COOKWARE. MATERIALS (rooks who really know what's cooking say that if all pots and pans are made of the same material, it's much easi- er to judge cooking tithes --and to avoid giving the poor groom a raw deal or a tough break on the veal cutlets. When choosing the basic ma- terial for a cookware "wardrobe' ask yourself these questions: Is it a good heat conductor? Is it easy to keep clean -particularly for a new homemaker who may also be a working wife? Is it good-looking enough to be brought proudly to the table when you entertain? And will it keep its gleaming good looks? Stainless steel requires about the least upkeep of any common kitchen metal. It is easy to clean with suds -and -water treatment, needs no polishing. Its resistance to denting and pitting make it both durable and sanitary. Stainless utensils often have copper -clad or alu- minum -clad bottoms to furnish the even -heating needed for top -of -the -range cooking. There are many other vari- eties of cookware from which to choose, but they have their shortcomings: Non-stick coatings are ap- plied to various materials and are handy for easy clean -tip in certain kinds of cookware (such as casseroles). I lowever, some foods like cakes --actually stick more to these coated uten- sils. Special care must he taken not to scratch the sur- face, and all such coatings will wear out in time. Copper is the hest heat con- ductor of all metals. ]however, copper utensils must he Tined to prevent corrosion, and the out- side surfaces of copperware re- quire special care to keepthem bright and shiny, Aluminum is lightweight and second to copper in heat con- ductivity. A disadvantage of aluminum is that it pits and discolors during use, requiring additional work to keep it bright. Cast iron is durable, heats evenly and holds heat well. It is heavy and porous and will rust if not cared for properly. Glass cookware is available for both top -of -the -range and oven cooking. Glass absorbs and holds heat well, but will break if carelessly handled. HAVE Y01 GOT A LIST? Whatever kind of cookware material the bride favors, she'll need the same basic equipment. Here's a checklist that can helpful when shop- ping. The wise bride will also show it to her friends --so she'll avoid being "showered" with too many casserole dishes --and no saucepans at all! :saucepans are needed, tin one -quart, two and three quart a double boiler; one S -inch and one 12 -inch skillet; ;::5-5 quart Dutch oven; pressure cooker; roasting pan and rack: colander; grater; ineat thermometer; covered casserole dish; baking or cook- ing sheet; tea kettle; coffee - maker; toaster; can opener. A kitchen tool set should in- clude a pierced spoon, large spoon, fork, spatula, pancake turner; soup and gravy ladle; measuring spoons and cups; mixing howl and the basic five knives, utility, paring, narrow slicer, chips knife and serrated knife. Nice to have but not vital are an electric skillet, rotis- serie, mixer, electric knife sharpener, waffle iron, blender and food chopper. PERSONAL DOTES --Mrs, Elizabeth Ke'th re- turned 1 ome Monday after spending the winter months in Florida. --Mrs, W. Herbert of Mitch- ell returned home tate latter part of last week after spending a couple of weeks with her nephew, Mr. and Mrs. David Burgess and family. --Mrs. Fred Fuller has been a patient in Wingham and Dist- rict Hospital since last Friday. --Mr, and Mrs. Ross King, Mr. and Mrs. Wilford Caslick and Mr. and Mrs. Bill King at- tended the funeral of the form- ers' niece, Mrs. James Young, in Lucan last Wednesday. --Miss Mary Phillips, who secured a position two weeks ago with Canada Trust at the Huron & Erie Building in Lon- don, spent the week -end with her parents, Mr, and Mrs, Len Phillips. --We are pleased to report Mrs. Wilmer Bridge returned home from Wingham & District Hospital on Friday. She is still under the doctor's care. --Mr. Harry McClenaghan and Mr. Bill McClenaghan, John and Dan of Waterloo,visit- ed with Mrs. Mary Wellings and Mrs. Ethel Aitcheson on Satur- day. --Mr. and Mrs.Jim Alexan- der of Listowel spent the week- end with Mr, and Mrs. Donald K. Cameron. --Mrs, T. Boss visited in Dresden at the week -end and attended the graduation of her niece, Miss Ruth Ann Cox, from Emmanuel College, Kit- chener. --Mrs, Lauretta liefford of Toronto visited on Saturday with Mrs, W. Alton and also her sister, Mrs. herb Finnigan, who is a patient in Wingham & District Hospital. --Mr. and Mrs, George Arnt of Kitchener yisited on Saturday with Mrs. Lola Sanderson, --Mrs. Fred l3irkmyre of Clinton is spending a few days with Mr. and Mrs. Mac Sewers L.C.W. Completes Topic on Brazil WROXETER-The Friendship Unit of the t'. C. W. held the monthly meeting on Thursday at the home of Mrs. George Galbraith. In charge of the devotional part of the meeting were Mrs. Archie Miller, Mrs. James San- derson and Mrs. Galbraith. Mrs, Miller presided and opened the meeting with the call to wor- ship. Mrs. Galbraith read the Scripture and led in prayer and Mrs. Miller gave the comment- ary. The topic, the final one on Brazil, was discussed by Mrs. Sanderson as an overall picture of conditions and problems ex- isting in that country. The rneeting closed with the benediction followed by lunch and a social hour. Young People Hold Service BLI'EVALE-A splendid con- gregation attended the Young People's service at Knox Pres- byterian Church on Sunday. The first Scripture was read by Linda Ross, followed by a choir number "When Jesus Carne into My Ileart," A second Scripture reading was given by Jirn Kirton. The final Young e. People's number was a solo sung by Larry Elliott, "Just a Closer Walk with Thee." The sermon, given by the minister, Rev. T, E. Kennedy, was based on the command- ment, "Ilonour thy father and thy mother." The service was closed with a benediction by Rev. Kennedy. delight ine bite This week's SPECIAL Rhubarb Pie I Reg. 604 Special 48 1)iieounts apply only on retail primo: Maclntyre's Bakery Josephine St. Wingham Phone 357-361 and Mr. and Mrs. George Dreh- mann. --Jim Newman, who has been accountant in the Toronto - Dominion Bank in Oak Acres branch, Sarnia, for the past two years, has been transferred to Whitby and resumed his du- ties on Monday. Mrs. Newman and Kim will follow next week. Jim is the son of Mr, and Mrs, Chris Newman. - - Mr. and Mrs, George Dreh- mann, Mrs. Fred Birkmyre of Clinton and Mr, and Mrs. Chas. Sewers attended the funeral on Monday of Mrs. David Young, Kincardine. Mrs. Young was an aunt of Mrs, Drehmann, and a sister of Charles Sewers and, Mrs, Birkmyre, ELLIOTT-.7v BEAUTY LOUNGE COLD WAVE BODY PERMS HAIR COLORING MAIN STREET, WINGHAM Phone 357-2981 MEAT FEATURES Le. 31 FRYERS 2 - 3 LB. AVERAGE ASTING CHICKENS • t..lbs � 39 CHICKEN Legs & Breasts LB.59 PORK CHOPS .59 SIDE BACON .69 FRESH FROZEN 12 -oz. PKG. Salmon Steaks 69 Kent Fancy FRUIT COCKTAIL, 28 -oz. 45c Kent Fancy SLICED PEACHES, 28 -oz. 39c Kraft MIRACLE WHIP Salad Dressing, 48 -oz. 85c Kraft Deluxe Macaroni and Cheese DINNER 35c Scott FAMILY TISSUE, white, aqua, pink or yellow, 8 rolls 88c Scotties Hanky Pack FACIAL TISSUES Scott BIG ROLL TOWELS, assorted colors Scotkins SERVIETTES, white, 50s INSTANT Maxwell House COFFEE, 6 -oz. 99c Crisco COOKING OIL, 24 -oz. 63c Challenger COHOE SALMON, '/-Ib. 2/89c Clark's TOMATO or VEGETABLE SOUP, 10-oz.10/$1.00 Kadana TEA BAGS, 100s 63c Clark's OVEN CROCK BEANS, 20 -oz. 4/'1.00 Top Value GREEN BEANS or WAX BEANS, 20-oz.5/87c Ajax DETERGENT, 1 giant, 1 large (banded), both..99c Milko POWDERED MILK, 3 lbs. $1.09 Top Value APPLE SAUCE, 15 -oz. 2/31c Gillette DRAIN CLEANER, 101/2 -oz. 29c Top Value Choice ASSORTED PEAS, 20 -oz. 2/35c Dr. Ballard's CHAMP DOG FOOD—Beef, Chicken or Liver 6/79c Kraft CATALINA DRESSING, 16 -oz. 49c Kraft COLESLAW DRESSING or 1000 ISLAND DRESSING, 16 -oz. 55c Kraft Chef Style Low Calorie DRESSING, 16-oz49c J & J BABY POWDER, Targe 69c NUTS 'N' BOLTS, 7 -oz. 45c DAIRY ITEMS Monarch MARGARINE, 1 -Ib. prints 3/79c Monarch WHIP TOPPING, 9t/2 -oz. 35c Cracker Barrel MILD WEDGE CHEESE 49c 6/$1.00 3/$1.00 33c PRODUCE FEATURES Red Ripe Cello TOMATOES, 14 -oz. tube 25c Fresh Jumbo CANTALOUPE, 45s, each 25c Tree Fresh FLORIDA ORANGES, 100s, dozen 55c Florida CELERY STALKS, 30s, 2 bunches 39c Garden Fresh Cello CARROTS, 3 -Ib. bag 33c FROZEN FOOD Sunny White or Pink LEMONADE, 61/4 -oz. 8/99c Holiday Farm BEEF. STEAKETTES, 1 -Ib. 53c Frozo FRENCH FRIES or PEAS and CARROTS, 2 -lbs. 39c Farm House BANANA CAKE, 16 -oz, 59c OPEN FRIDAY EVENINGS N 4