Loading...
HomeMy WebLinkAboutThe Wingham Advance-Times, 1966-05-26, Page 4.SCHNEIDERS QUALITY SLICED MEAT CHICKEN STYLE LOAF MACARONI & CHEESE DUTCH LOAF MINCED HAM Page 4 -P. Wingharn Advance-Times, features from The World of Women Home and Th Housewife hursday, May 20, 1900 Knox W.M.S. Holds Meeting Economists say that more and more women are entering the business world each year. Not surprisingly, well over half of these ladies rush home to cook for husbands and most hus- bands are meat-and-potato eat- ers. Potato skins are perfectly edible, so when you're a bit late getting home why not give the family Cowboy Spuds, or Fisherman's Fries which are scrubbed, but unpeeled, sliced potatoes simmered in milk or shallow-fried? Scrubbed pota- toes, quartered, team happily with pork chops and sliced on- ion in another on-the-double potato dish. If your family loves baked potatoes there's a way of get- ting the baked potato flavor in half the time. Cook scrubbed potatoes in a strong salt solu- tion (about I cup salt per quart of water) for about 20 minutes. When the fork test shows they're tender, remove from brine, rinsing in hot water if preferred, and pop under the broiler for 5 minutes to heat them to dry fluffiness. The salt doesn't penetrate the skin; if the brine remains on the skin before broil- ing it gives the potato skin an attractive hoar-frost look. There's still another quick- and-easy unpeeled potato dish to try, especially if you have a deep-fat-fryer with temperature control. Wash and dry mature potatoes of about 2 inches in diameter. Pierce once or twice on opposite sides with a fork and place in deep fat heated to 350 degrees F. It takes about 20 minutes baking time and the skin is on the crisp side, the pulp mealy. FISHERMEN'S FRIES 2 quarts cold water 1 tablespoon salt 8 medium-size, scrubbed pota- toes, sliced 1/8-inch thick 1/3 cup cooking oil 2 tablespoons butter teaspoon salt 1/8 teaspoon ground black pep- per Add the 1 tablespoon salt to cold water. As unpeeled pota- toes are sliced drop into salted cold water to prevent discolora- tion. Drain and shake off ex- cess moisture before placing in a heavy hot ironware skillet with hot oil and butter. Put in only a layer of potatoes at a time. Cook over high heat turning only once. Set aside nicely browned pieces and con- tinue to cook the remainder, one layer at a time. (More oil may be needed.) When all po- tatoes are browned replace them in the skillet; cover top with aluminum foil or another skillet, invert and cook at low heat about 10 minutes or until fork-tender. Sprinkle with I teaspoon salt and ground black pepper. Serve with fish, fresh- ly caught or (if no catch) fish out of a can. Yield; 6 servings. COWBOY SPUDS I lb. thickly sliced bacon, cut crosswise into 4-inch pieces 14 cups sliced onions 2 lbs. (4 cups) scrubbed pota- toes, sliced 1/8-inch thick teaspoon salt teaspoon ground black pepper 14 cups milk 4 cup water 4 cup chopped fresh parsley In large skillet, saute bacon until crisp. Remove bacon. Drain on paper towels. Set aside. In bacon drippings, saute onions until soft. Remove half of onions. Arrange half of unpeeled potatoes over onions in skillet. Sprinkle with half of salt and ground black pepper. Add rest of onions evenly. Cov- er with remaining potatoes and sprinkle with the rest of salt and ground black pepper. Combine milk with the -1 cup water and pour over potatoes. Add half of reserved bacon, Heat to boiling. Reduce heat and sim- mer, covered, about 25 min- utes or until potatoes are ten- der. Sprinkle with rest of bac- on and parsley. Serve hot. Yield: 4 servings. EASY POTATOES WITH PORK CHOPS 8 loin pork chops, i-inch thick 1 tablespoon salad or olive oil 14 to 2 cups water 14 teaspoons salt 4 teaspoon ground black pepper 6 medium potatoes, scrubbed and quartered 1 cup sliced onion Paprika Chopped parsley In a large skillet, in hot salad or olive oil, brown chops on both sides. Add 1 cup wa- ter, salt, and ground black pep- per. Cover, and simmer 5 --Mrs. Glen Foxton, Julie, Marlene, Andy Paul and Cathy were holiday week-end visitors with Mr. and Mrs. John Lillycrop of London, —Mr. and Mrs. Robert Ahara and Ted spent the week-end at Inverhuron. —Robert Douglas, who is working at the Remington IGA in Clinton, spent the week-end with his parents, Mr. and Mrs. Vaughan Douglas. —Mr. and Mrs. Wilfred Ho- gan of Don Mills, visited at the week-end with her brother, Mr. and Mrs. Wilfred White and family. —Mr. and Mrs. Harold Mc- Leod and Miss Verna Patterson of Goldstone visited with Mr. and Mrs. Allan Patterson on Sunday. —Mr. and Mrs. Wendell Al- ton and Jeffrey of London spent the week-end with his mother, Mrs. William Alton. —Capt. and Mrs. Gordon Brown, B.A., B.D., and their daughter Heather of Kitchener visited on Sunday with Capt. and Mrs. A. Ferris. Capt. Brown was the speaker at both services at the Salvation Army Corps. —Mr. and Mrs. William Mil- ler of Old Castle visited with Mr. and Mrs. Robert Golley on the holiday week-end. —Mr. and Mrs. Jim New- man and Kim of Cobourg spent the week-end with his parents, Mr. and Mrs. Chris Newman. Mr. and Mrs. Bruce Evans of Kerwood visited on Monday at the same home. —Mrs. James Godkin of Ar- thur St. is a patient in Wing- ham and District Hospital. —Mr. and Mrs. James A. Smith, Kevin and Heather of minutes. Place unpeeled, quartered, potatoes in layer on bottom of skillet; add a layer of onions and top with the chops. Add about 3/4 cup wa- ter. Cover, and simmer about 25 minutes or until pork is ten- der. Serve directly from skil- let or arrange on a platter with pork chops in the centre sur- rounded by quartered potatoes and onions. Spoon or pour onto chops any remaining pan juic- es. Sprinkle lightly with pap- rika and garnish with parsley. Yield: 4 to 6 servings. Lambeth spent the week-end with Mr. and Mrs. T. A. Cur- rie after returning from visiting in Carrickfergus, Northern Ire- land with Mr. and Mrs. James A. Smith Sr. and family. —Miss Julia Thornton of Scarborough called on her gran parents, Mr. and Mrs. Robert Golley on the week-end. —Mr. and Mrs. Rennie Goy and Ron attended the convoca- tion last Friday at Guelph Uni- versity for their daughter Elea- nor's graduation and attended a luncheon at the Roya' Hotel and afternoon tea at Creelman Hall. —Mr. and Mrs. Eugene Dev- ereaux and Molly of Alleston, visited over the holiday week- end with their parents, Mr. and Mrs. Gus Devereaux and Mrs. Joseph Brophy. Showery weather did not present a large attendance at the tea and bake sale, held at the home of Mrs. Charles Bos- man by Unit Two, of the U.C. W., on Friday afternoon, Sell- ing was brisk and a social time was enjoyed by ladies of the community and guests from Brussels, Wingham and Bel- grave. Swimming, fishing and boat- ing on the pond made the holi- day week-end a memorable time owing to the balmy air, bright sunshine and green growth everywhere. Mr. and Mrs. Fred Griffith and Miss Betty, of Montreal, are spending a holiday at their summer home here. A number of residents en- joyed the movie, "My Fair La- dy", presented at Listowel last week. Mr. and Mrs. J. K. Mc- Tavish and family of London were with Mr. and Mrs. R. H. McKinnon for the holiday. Mr. and Mrs. W. J. Masters, of Parkhill, visited Mr. and Mrs. Gordon Hall on Sunday. Mrs. G. C. Mitchell and Miss Emma Johnston were among those who enjoyed the bus trip to Toronto last week when Whitechurch, Wingham, Belgrave and other communi- ties were represented. Mr. and Mrs. Douglas Mur- ray and Connie, of Kitchener, were with Mr. and Mrs. Jack BELMORE—The May meet- ing of Knox Presbyterian Church Women's Missionary Society was held on Thursday with the President, Mrs. Ralph Dickson in charge. There were eleven members and three children present. The roll call was answered with an item of interest from the May Glad Tidings. Mrs. Arnold Jeffray read the Scrip- ture. Her subject was "Priest- hood of All Believers". Mrs. Douglas McPherson was in charge of the Bible study. Her topic was "Called to Proclaim". It, too, was based on the Scripture passage, and she di- vided her meditation into three topics -- chosen people, spirit- ual sacrifice, and living stones. Mrs. Alvin Mundell gave some interesting highlights of the annual council meeting which she attended at York Col- Alexander at their summer home here on Victoria Day. Terry Brent, of Toronto, spent the week-end with John Brent and family. Mr. and Mrs. Alan Barnard, of Stratford, spent the week- end with Mrs. Ed. Barnard. Don Darling, of Toronto, Mr. and Mrs. Jim Darling and family of Brampton, and Mr. and Mrs. Harry Darling and family of Agincourt, were visit- ors with Mr. and Mrs. Charles Campbell and other relatives at the week-end. Mr. and Mrs. Stanley Marks of Brampton, and Mr. and Mrs. Gus Hunt and son, of Kitchen- er, visited Mr. and Mrs. Lloyd Tayler on Sunday. Thos. Parker and Bert Her- tog enjoyed a fishing trip in the north for a few days. R ”1.1104.111111.411.1....woolis.41111. elight in e bite lege, Toronto, recently. Mrs. Harvey Ballagh and Mrs. Ken Dickson were appoint- ed the flower committee for the church during the month of June. The members were re- minded that there will be a cleaning day at Kintail Camp on June 3rd. Ladies' camp will be held at Kintail from June 17th to 19th. Following the business portion of the meeting. Mrs. Dickson closed with prayer. PERSONALS —Mr. and Mrs. Doug Mur- ray and Connie of Kitchener spent the holiday week-end with their parents, Mr. and Mrs, J. P. Alexander and Mr. and Mrs. W. A. Murray. —Mr. and Mrs. James Gib- bons visited on Sunday with their daughter, Mrs. Warren Weber, Mr. Weber and family in Stratford. —Mr. and Mrs. Donald Ait- chison and son Mark of Harris- ton and Mr. Fred Aitchison of Toronto visited with Mr. and Mrs. Horace Aitchison on Sun- day. —Mr. and Mrs. Jim Hamil- ton and David of Toronto spent the week-end with her sister, Mr. and Mrs. N. J. Welwood and family and with Mr. and Mrs. R. H. Lloyd. ELLIOTT'S BEAUTY LOUNGE COLD WAVE BODY PERMS HAIR COLORING MAIN STREET, WINGHAM Phone 357-2981 Here's Health . FISHERMEN'S FRIES—You don't need the great outdoors to enjoy the flavor of these quick and easy fried unpeel- ed potatoes. Bluevale Personals This week's SPECIAL I DATE NUT MUFFINS Reg. 42 Special 3* Discounts apply only on retail pricers; Macintyre's Bakery Josephine St. Wingham Phone 357-3461 44 4) 1411111ffillMik. 1111141111111111111Er 411111111411111111111111113111111 11M11111111116111111=1=111111111M11111Y viv n Ni G ii.tAkm .1 YOU WON'T BEEF ABOUT OUR BEEF! — FEATURING SCHNEIDERS BLUE BRAND STEER BEEF — 10 TIMES OUT OF 10 TENDER Chuck Steaks 6VB LUCKY DRAW TICKETS AT WINGHAM MEAT MARKET BONELESS BLADE ROASTS 551,8 Beef Stew 55B FRESH GROUND CHUCK 59 8. Pork Liver 49 8. NEILSON'S JERSEY ICE CREAM All Flavors189 c See our windows for the Best Meat Buys in town SHORT RIB ROASTS 55ill. POT ROASTS 55 BL' 4 r4