The Wingham Advance-Times, 1966-12-08, Page 5I , 4
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MEAT
SELECTED
Rump or Round
ROASTS
FEATURES
.......___
RED
89c
N,A,
RG
....._
_
1104111
Jos•Ph ine
esiw
AT
le
_ w. ham
mg
.....--,-,r4'
ill
111
‘ h;! -
,
Steak
Lb.
1,/
h
BRAND'
St-
Lb.
PERSONALLY
Round
Steaks'
90(
U7
BEEF
Tablerite
T-Bone,
STEAK
Trimmed
Rib or Sirloin
89c Lb.
Schneiders Red Hot
Wieners 59 c Lb.
Schneiders Country
Sausage 67( Lb.
Schneiders Vac Pac
Smoked Cottage
ROLLS 89c Lb.
SCHNEIDERS 1/2 -LB.
COMBINATION
BACON + 10-oz. PKG, of WIENERS
PACK (' ONLY
A YLMER FANCY
GREEN PEAS - 15-oz. MIX f . ,9 9 c
CUT WAX BEANS - 15-oz. N
o
CREAM STYLE CORN - 15-oz. MATCH R
5
Blue Lake GREEN BEANS - 15-oz.
Westinghouse Budget
LIGHT BULBS 4 for 69c
25-40-60-100 Watt
Swartz Homogenized - 15-oz.
PEANUT BUTTER .. . „2/69c
Orange Flavoured Crystals - 31/4-oz.
SWING 2 for 43c
Henley Choice - 20-oz.
FRUIT COCKTAIL 2/69c
Aylmer Choice - 15-oz.
PRUNE PLUMS 3 for 59c
Gold Seal - 1/2 -lb.
FLAKED TUNA 39c
Kraft Pure Red - 24-oz.
RASPBERRY JAM 71c
Facial Tissues - Economy Size
SCOTTIES 29c
Rose Sweet Mixed or 16-oz.
Baby Dill PICKLES ... only 33c
Puritan - 7c Off - 24-oz.
MEAT BALL STEW 39c
Hereford - 12-oz.
CORNED BEEF 59c
Clark's Turkey or 15-oz.
CHICKEN STEW 2/69c
Robin Hood
SPONGE PUDDING ..5 for $1
All
Maxwell
COFFEE
Liquid - 30
fin 59c
Shirriffs Lushus
JELLY
POWDERS
10 for $1.00
House
Purpose
-oz.
Tomato
WHITE
DETERGENT Quaker
CLARKS
SOUP
- 10-oz. size
2,,29c
- Beef Barley - Onion - Chicken .
Vegetable
Ready
OATS
Quaker
to Serve
and Spice
OATS
to Serve
- 10-oz.
2 /6 5c
Ready
Sugar
2/65c
(
DOVE
or PINK
HAND SOAP . . .. 2/49c
Grind 1-LB. 85c St
KIDNEY
orokNeelwy'soDraleraknsRed
DEANS
_
0
R Salada
Orange
- 60s
Pekoe Tea BAGS 79c
U.S.
HEAD
U.S.
U.S.
U.S.
Emperor
CABBAGE
Ontario
GRAPEFRUIT
PRODUCE
No. 1
Green
Cello
CARROTS
5 lbs.
- White
LETTUCE
GRAPES
33c
or Pink
. ..
. . ,
Ontario
2
FEATURES
TURNIPS
.2 for 29c
.2.1bs. 27c
2 lbs. 29c
Waxed
lbs. 15c
6 for 45c
POT
PIES
FROZEN
4 F
R
MORTON
.99(
FOODS
- 8-oz.
e *Chicken*Bef
*Turkey
Birdseye
PEAS
PEAS
Fancy - 10-oz.
and PEARL ONIONS or
and CELERY . , , .3/$1.00
19c
Farmhouse
BROWN
BREAD
- 16-oz.
'N SERVE
DAIRY
Solo Parch. 1-LB. Crisco
MARGARINE .. 3/$1 SHORTENING
SECTION
- 3c off
..
1-LB. Top Valu Plain - 16-oz.
42c Cheese SLICES ..59c
Kitchen
CHOCOLATES
Maid - 14-oz.
79c TOOTHPASTE
CREST
Supersize
99c
ANTISEPTIC
14
LISTERINE
89c
-oz.
Van kirk
10 Bar - 6-oz.
Multi - Pack
3 for 99c
Van Kirk
FAMILY
BARS
3 for $1.00 Regular Size
BROMO SELTZER 55c
Van Kirk Feature - 15-oz,
MILK NUT BAR 59c
Rowntrees -- 10-oz.
SMARTIES 2/$1.00
Spray Deodorant
DRYAD
4-oz. 77
Roll-on Deodorant
DRYAD
3-oz. 77c
Shop lit SAVE the IGA War
Pretty Peers
coming up
patter not stand still too long
in Peers, Alberta, Members
of the 4-H club and the newly-
formed Lions Club are painting
everything in sight these (lays.
The paint -up campaign
started with a new coat on the
United Church, the fence of
the Dutch Reform Church and
fences of senior citizens of the
town.
Members have also started
clean-up cArnpaign arid are rem
moving old ear bodies, clear-
ing ditches and renovating the
stores, to make Peers an ap,
pealing place for tourists to
stop during the Centennial
Year,
GET THE ."FEEL"
OF THE ROAD
Check the traction of the
road surface under your wheels.
periodically with a single light
brake application to test skid-
ding potential -- and adjust
speed accordingly.
Wingbarn Advance,,Times, Thursday, Dec, 8, 1966 Page
features from
The World of Women
Christmas Shopping Is
Fun At...
THE OLD MILL
Blyth, Ontario
Wool and Leather Specialists Since 1894
B
A
FOR HER
Women's
Suede or
Leather
C OATS
Smart designs in plain
ctio
or
fur-trimmed models.
Selen is always per.
for 30. our stock of over 300.
FOR lint
Leather
COATS &
JACKETS
See our masculine, corn-
fortable shearling
coats, jackets and
vests. In our large is sure
selection, one
to please him.
M Glen Laine
BLANKETS
Nothing matches the luxury of 100% virgin wool. It shows you care enough to
give the best.
FULL, SIZE
CRIB SIZE
E
T 9.50 up
3.95 up
Introducing our exclusive line
of handcrafted genuine
Sheep-
skin toys. 'They're sure to
be the
star of
Christmas morning.
Leather Gloves
christmas is w you choose perfectly in hand man or woman on gloves for the n your list.
sible g W have ove
lir 3,000 pair in every pose
dehtful color and design. FACTORY OUTLET
PRICE 1.50 to 8.5
SH
.
EE
RUGS
A MOST POPULAR GIFT
These are genuine sheepskin rugs in white,
honey, pink, red or blue.
CHRISTMAS SPECIAL PRICE
OUR REGULAR LINE 13.00
ALL COLOURS
Genuine
Leather
Unsurpassed
For Beauty and
Durability
THIS YEAR OUR BIG NOVEMBER SALE HAS
BEEN CONTINUED TO THE END OF DECEMBER
• • •
L
D
PURE VIRGIN WOOL
Look for this label
It guarantees
quality
A
DISTINCTIVE
GIFT
IS A
WOOL
OR
LEATHER
GIFT
Christmas dinners
in early Canada
Christmas dinners in Canada
in the early days did not lack
variety. Judging from an ac-
count of an early seventeenth
century feast in Quebec it
might indeed appeal to a gour-
met. The following description
is given of the meal: --
"There were cakes of corn
bread, great kettles of eels, sal-
mon and beans all boiled to-
gether and served in bowls.
This was followed by rich meat
soups thickened with pounded
nuts. Corn, peas and baked
squash formed the next course.
Then came great joints of roast
venison, deep squirrel pies,
baked wild pigeons, partridges,
blackbirds and owls. For des-
sert there were cakes of maple
sugar and a sweetmeat of nuts
and sunflower seeds with a
sauce made of dried berries and
boiling water."
A Christmas meal at Fort
Edmonton in 1847 included boil-
ed buffalo meat, dried moose
meat and buffalo tongue. Beav-
er tails, roast wild goose and
whitefish were also served. Piles
of potatoes, turnips and bread
graced the centre of the table.
For the huge Christmas din-
ner that took place about the
same period at the home of a
prosperous Toronto family, pre-
parations had to be started well
before dawn. It included four
kinds of soups: oyster, chicken,
gumbo and mutton broth. There
were four boiled dishes: beef,
pork, mutton, boiled turkey
served with a sauce of melted
butter. The vegetables were
potatoes, carrots, turnips and
onions. The main course con-
sisted of seven different roasts
-- beef, pork, mutton and tur-
key as well as venison, chicken
and goose.
WORTH QUOTING
"Christmas...lies always
ahead; it lies always in the
heart... All the year is linked
with Christmas -- it runs
through the twelve months like
a golden thread, it binds them
together..." -- Faith Baldwin.
FROZEN LEMON DESSERT
"A light, refreshing dessert,
nice to serve after a heavy
meal. May be garnished with
frozen berries, if desired'
3 egg yolks
1/3 cup sugar
1 tablespoon grated lemon rind
cup lemon juice
1 tablespoon butter
3 egg whites
1/8 teaspoon salt
cup sugar
1 pint whipping cream, whip-
ped
1 cup cookie crumbs
Beat egg yolks and the 1/3
cup sugar until light. Add lem-
on rind and juice. Cook in dou-
ble-boiler, stirring constantly
until thickened, about 5 min-
utes. Chill. Beat egg whites
and salt until soft peaks form.
Gradually beat in remaining
cup sugar until stiff peaks form.
Fold in lemon mixture and
whipped cream.
Sprinkle 3/4 cup of the
cookie crumbs over bottom of
8-inch square pan. Pour in
lemon mixture. Sprinkle re-
maining k cup crumbs on top.
Cover and freeze until firm,
about 3 hours. Cut in squares
to serve. 8 servings.
Fruit Punch
*Cranberry Apple Juice Mold
*Turkey Noodle Casserole
*Sweet and Sour Carrots
Pickles and Celery
Hot Rolls
*Frozen Lemon Dessert
Fruit Cake& Christmas Cookies
Coffee
* See Recipes
CRANBERRY AND
APPLE JUICE MOLD
"May be attractively served
in individual molds in Christ-
mas shapes (stars, bells, trees,
etc.).
2 cups cranberries
21 cups apple juice
2 envelopes gelatin (2 table-
spoons)
3/4 cup sugar
Few grains salt
Combine cranberries and 1
cup apple juice. Bring to boil
and cook gently for 5 minutes
or until cranberries are soft.
Soak gelatin in 1 cup apple
juice for 5 minutes. Press cran-
berries through a sieve, add re-
maining apple juice and the su-
gar and salt and heat just to the
boil. Add soaked gelatin and
stir until dissolved. Pour into a
4-cup mold or into fancy-shap-
ed individual molds. Chill un-
til firm. Unmold on lettuce
and garnish with cream cheese.
Makes 6 to 8 servings.
TURKEY NOODLE CASSEROLE
"A delicious way to serve
left-over Christmas turkey."
2/3 cup chopped onion
2 /3 cup diced celery
2 cup diced green pepper
1 pound sliced mushrooms
3/4 cup butter
3/4 cup flour
2 teaspoons salt
k teaspoon pepper.
1/8 teaspoon cayenne
4 cups hot milk
2 cups turkey stock or bouillon
5 cups diced cooked turkey
cup diced pimiento
pound broad noodles, cooked
cup buttered bread crumbs
1 cup blanched, slivered al-
monds (optional)
Saute onion, celery, green
pepper and mushrooms in but-
ter, about 10 minutes. Re-
move vegetables and stir in
flour and seasonings. Gradually
add combined milk and turkey
stock. Cook, stirring constant-
ly until smooth and thickened.
Combine vegetables, sauce,
turkey, pimiento and noodles.
Turn into a greased 15-cup cas-
serole. Sprinkle with buttered
crumbs and almonds. Bake in
a 350 degree F. oven until
browned and bubbling. 50 to
60 minutes. Makes 10 to 12
servings. Note: 2 cups diced,
canned pineapple may be add-
ed, if desired.
SWEET AND SOUR CARROTS
31 cups diagonally sliced car-
rots, (11 pounds)
2 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ginger
1 teaspoon salt
2 tablespoons vinegar
2 tablespoons butter
Cook carrots, covered, in
boiling salted water (1 cup wa-
ter and 3/4 teaspoon salt) until
just tender, about 15 minutes.
Drain, saving liquid.
Mix dry ingredients and vine-
gar. Gradually blend in liquid
from carrots, (about 3/4 cup).
Add to carrots and cook, stir-
ring gently until thickened and
clear, about 3 minutes. Stir in
butter. 6 servings.
Christmas buffet
to prepare ahead
Holiday time is party time when everyone likes to enjoy the
festivities with family and friends. With minimum effort, buffet
meals can be set up where the fun is, whether in rumpus rooms or
before the living-room fire. By planning menus ahead of time,
mother too can enjoy the festivities. Home economists of the
Canada Department of Agriculture suggest these easy-to-prepare
dishes.
1 THE ONTARIO LOAN
AND DEBENTURE COMPANY
Established 1870
Assets $75,000,000 • Capital & Reserve $9,000,000
10/ Paid on 3, 4 & 5 year
_ debentures or
210 61/4 % paid on
1 & 2 year debentures
Offices: Toronto • Hamilton . Ottawa • St. Thomas
Please complete coupon and mail with cheque to:
ONTARIO LOAN AND DEBENTURE COMPANY
137 Dundas Street, London, Ont. Phone 432-4158
Amount Years
Cl AccurhUlative Q Coupon
Mr, Mrs./Miss
Address
Tel
Signature
'1%, .2
p 4