HomeMy WebLinkAboutThe Wingham Advance-Times, 1959-12-02, Page 1100 Willghant' AllVanCeM01001 WOlfiesilay, Dpoo 2nd, X04.0 ing* 141•10A1.
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TelitIMIIIIIIIIIsioilsmowilliiitiffolisiiiiiiitiltiLatwiljoilit
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R. HAMILTO
I.OPTIONIETRIST
• 1: •
Now a whole new golden world of SlqiiT 'iunt I
SOUND. •See our HEARING-A11) CLASSES, IS ii .lightest in weight.
ii
' Phone 37'• foi :appointment , ' * . ;_, ..
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Many Thaiiks!,
U
' y ''a-s Mayor of jog,
ham, I would like to express my sincere thanks
to the ratepayers and members of council for
their confidence in me.
HOW ABOUT IT SANTA?—These two youngsters
were all set to tell Santa, wh4t they Wanted for
Christmas, when they met up with the old boy him-
self at the town hall Saturday afternoon, has MOP to new location
OUR BUSINESS, WHICH HAS BEEN OCCUPYING
A STORE IN THE MacDONALD BLOCK
IS NOW LOCATED AT THE
ormer
OPPOSITE WINGHAM MOTORS AND NEXT
TO LEE'S RESTAURANT.
'4+
JO'
THIS CHRISTMAS
OWE THE PRICELESS GIFT
,j0F TRUE RELAXATION 1 sli
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lee wonderful way to bolo re-
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'Ottrry
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•
The Story of
Asparagus
One of the most welcome signs
of spring in your fresh produce
market are the bright greed spears
of fresh Western-grown asparagus.
Asparagus, as we know it today,
is just one of about 150 species
of asparagus and is , only one of
several species that are edible. It
is believed to have originated in
14 cup cider vinegar
3 tablespoons salad oil
teaspoon salt
V.: teaspoon paprika
1/16 teaspoon ground white
per.
1 teaspoon finely chopped onion
2 teaspoons finely chopped pars-
ley
Wash cauliflower and break into
flowerettes. Place in a saucepan
with lainch boiling water and the
1 teaspoon salt. Bring to boiling
pOint, and cook, uncovered, 5 min-
utes, Cover and cook, 10 minutes
Or until cauliflower is only crisp-
tender. Drain, Combine vinegar,
salad oil, salt, paprika, white pep-
per, onion and parsley. Pour over
drained cauliflower, Chill add
serve in place of salad, Yield:
6 servings.
Pep-
Thank You Wingham
To everyone in Wingham who backed my
acclamation to the position of deputy-reeve,
may I extend my sincere thanks.
I can promise that our town will see the best
possible attention on my part.
Please accept my good wishes for the coming
Yuletide and the New Year which lies ahead.
Joe Kerr
I appreciate very much the,kind statements made
at the nomination meeting and will be very
happy to carry on for another term as Mayor of
your community.
R. E. McKinney
J. Roy Adair, Reeve.
Citizens and Taxpayers
of the
Town of Wingharn:
For acclamation to serve you as reeve
for another term, I have, made every
effort to promote the best interests of
our town' and can .promise, that these
efforts will be continued throughout
the coming year.
I would like to extend my sincere
thanks for,. the confidence you have
placed in me and offer my best wishes
for the Christmas season and the New
Year.
MR. and MRS. TAXPAYER—
THANK YOU
The experience gained this year
should enable me to serve
you better in 1960.
Gordon Buchanan
Cream Puffs Easy to Make TO DRESS BETTER
CHOOSE WISELY
Any fashion expert will tell you
it is possible to be well-dressed
on a limited budget if yciu follow
two simple rules: Choose your
clothes with care and care for the
clothes you choose,
Choice is an individual thing,
governed by your needs, and the
strles and colours that 'suit you
best. The extremes of fashion
should be avoided for nothing
dates a wardrobe quicker, Better
one expensive dress or suit with
good basic lines, than a, variety
of inexpensive garments that wear
out in your closet, For variety,
depend on accessories chosen with
the same discrimination,
Care of clothing is essential.
Each garment should be checked
after every wearing. Any , brush-
ing, sponging or pressing
necessary, should be done before
returning the garment to your
closet, This not only , protect it
but ensures everything you have
is always wearable.
Regular dry clea„ning is an
important part' of clothing care.
Aftei each wearing an ,invisible
amount of soil is picked tip. If
allowed to remain in the fibers
too long, deterioration of 'the
material is inevitable. Dry cl8aners
now use improved cleaning sol-
vents, which have a more Pene-`
:trating action. These do;,' not
affect the fibers of the material
and are odourless.
Professional pressing , is 1' also
important in keeping clothes'l look-
lag new. Your cleaner employs
skilled pressers. who use a variety
of special machines for results
that can't ,be achieved by an' iron,
One of 'these is a garment form-
er which restores the original lines,
no matter how badly it has been
worm
Such clothing care given to
garments. that are chosen wisely,
will stretch your clothing dollar.
You will find you can afford to
build a wardrobe that allows you
to be--and feel—best-dressed for
.any occasion.
HERE'S HEALTH
Devilled Cauliflower
1 head (3 pounds) fresh cauli-
flower
1-inch boiling water
1.4: teaspoons salt
'Vs cup butter or margarine
2 teaspoons prepared mustard
34 teaspoon Worcestershire sauce
hi teaspoon salt •
M3 teaspoon ground black pepper
, Dash cayenne
Wash cauliflower and remove
large outside leaves (leave small
Fender leaves attached to head).
Place whole head in saucepan with
1-inch boiling water and the 1 t:,3
teaspoons salt, Bring to boiling
point Without cover. Cook 5 min-
utes.. Cover and, cook 15 minutes
or until tender, turning head to
cook uniformly. Remove from
saucepan and place In a serving
dish, Melt butter or margarine in
a saucepan and add remaining in-
gredients. Pour over cooked cauli-
flower, Yield: .6 servings,
Fresh CattlifloWer with
Tomato-Curry Sauce'
2 tablespoons diced fresh onion
2 tablespoons butter or margarine
2 to 216. teasnoons Curry powder
2 tabl4Pbons flour
2 cups diced tomatoes
3 .tablespais Water
teaspoons salt
3A teaspoon ground blttek pepper
1/16 teaspoon garlic powder
tnediuin (3 pounds) Whole head
cauliflower ,cooked
Snide onions in batter or mar-
garlic anti), they are limp and
transparent. Blend in curry pow-
der, Cook 1 s Minato, stirring con-
stantly, -'Stir in flour. Add diced
tomatoes and Water. Cook until
tomatoes have softened and the
.mixture is of inediuni-thickness,
Add, seasenings, Mix well and poOr
over fi head of cooked 'etaulifloWer.
Yloldt 6 servings, .
Vresli i fldtver Vinaigrette
1 Wiediutn pound) heed fresh
cauliflower
1-inch boding water 1t saucepan
1 leaapeen salt
From the test kitchens where
many Canadian companies try out
their own products come many de-
licious recipes for our eating
pleasure. It may seem audacious
to try and improve anything so
basically right as the cream puff,
but if you try this recipe you will
agree it is aptly named Ambrosia
—food for the gods--which means
down-to-earth good Sating for
ordinary mortals:
These cream puffs are surpris-
ingly easy to prepare, If you make
the puffs ahead of time and freeze,
thefilling only takes minutes to
whip up.
Ambrosia Cream Puffs
1 package of Cream Puff Mik
1 20-ounce can crushed pineapple
(save juice)
1 vanilla pudding mix (cooking
type)
1/2 pint whipping cream
'A cup red maraschino cherries
chopped fine
Confectioner's sugar
Prepare and bake cream puffs
according to directions on padk-
age. Cool on wire rack. (Recipe
makes 11 large puffs, half of which
can be wrapped in transparent
-film and • frozen for filtilre itae.)
Make filling by combining crushed
pineapple and juice with pudding
mix in a saucepan. Cook until
mixture thickens. Cool. Whip
cream until quite stiff, Gently fold
cooled fruit mixture and cherries
into whipped cream. Cut off tops
of cream puffs and fill. Replace
tops and dust lightly with confec-
tioner's sugars Serve immediately,
the eastern Mediterranean lands
and Asia Minor, where it grows
wild today.
Asparagus is an old vegetable, It
was cultivated for food in Arabia
and Persia long before the Chris-
tian era. When the plant reached
Greece its name was based on the
Arabic name; and the Romans
formed their word, aspa.rgus, from
the .Greek name of the vegetable.
Thus the precise meaning of the
word, its meaning to those Arabs
of long ago, never will be known.
The vegetable was popular with
the Romans as far back as 200
B.C., when Cato gave detailed in-
structions for growing it, Aspara-
gus was a popular appetizer at
Roman banquets and many Ro-
mans dried the shoota of aspargus
to eat "out of season"- Prepara-
tion was considered so simple that
Einperor Augustus is suposcd to
have originated a saying "quicker
than you can cook asPargus".
Northern Europeans and Eng-
lish have 'been eating fresh aspara-
gus since the days of their record-
ed history. Englishmen enjoyed
eating the vegetable raw, as the
16th century writer, Evelyn, wrote
that "sperage" was "delicious eat-
en raw with oyl and viimgar"..A8-
pa,rag,us was probably brought to
America with the earliest settlers.
Thank You
May I thank the citizens of Wingham
for the confidence placed in me,
I shall try to serve their interests
to the best of my ability,
*sovkAnnivsivniWnew.,•0
Donald Nasmith