HomeMy WebLinkAboutTimes-Advocate, 1981-03-11, Page 7ENGAGEMENT — With love and best wishes, Mr. and Mrs.
Eugene Willard and Mr. and Mrs. Raymond Brooks announce
the forthcoming marriage of their children, Kathryne Anne
and Paul Raymond. Th@ wedding to take place at Exeter
United Church on April 4, 1981 at 3:30 p.m. An open recep-
tion will follow.
701 7eat
Favourite recipes
submitted by
our readers
Cold Raw Relish
ti
8 carrots
10 onions
2 sweet green peppers
2 sweet red peppers
2 large cucumbers
Put all through the medium blade of food chopper. Do
not peel cucumbers. Sprinkle '12 c. salt over all and let
stand 1/2 hour then drain well.
Add: 3 c. cider vinegar
4 c. white sugar
1 tbsp. celery seed
2 tbsp. mustard seed
Stir and can cold in sterlized jars. Delicious with hot or
cold meat. Hot Dogs or Hamburgers.
G. Worrall.
Denfield
WANT!
COUNTRY CRAFTS and THINGS
in LUCAN
Needs Nearly New Clothing
and Crafts of all kinds.
Consignments are now being accepted for
nearly new clothing and crafts of all kinds.
Please call us at Country Crafts and Things
.ucan 227-4033 or 666-1764
OPENING SOON
COUNTRY
CRAFTS and THINGS
175 Main Lucan 227-4033
Eggceptional idea
for fun or profit
By Loral.. Marshall d
Jane Mu.gg.,
Home Economists For
Huron County
Make these special Easter
eggs for fun or profit - or
both. Since a large number
can be put together on an
assembly -line basis, they
make a good fund-raising
project for groups;
customers can even place
orders to have their names
written on top.
Children love to help
decorate their own creations
- each child has his or her
own specialty - and the eggs
can make terrific party
favours. But many people
think the best part of all is
the rich. old-fashioned
flavour.
The following recipe
makes eighteen four -ounce
Easter Eggs.
Fondant Centres
1 cup margarine (I/2 lb.)
1 tbsp. vanilla
2 tsps. salt
1 can (15 oz.) condensed
milk
3 lbs. icing sugar, sifted
Cream margarine and va-
nilla and salt: add condensed
milk and beat smooth. Add
icing sugar gradually, blen-
ding with mixer or spoon,
and then with hands. Con-
tinue kneading with hands
until the mixture is smooth
and not sticky.
Place ball of fondant on
waxed paper. Cut off one-
third and colour it with
yellow food colouring; this
part will be used for yolks.
Divide yellow and white fon-
dants into eighteen pieces
each. Place on yolk in the
centre of each white, and
mould into elongated egg
shape with a well rounded
top. Set eggs aside for a day
to dry thoroughly, turning
once.
Dipping Chocolate: Use
semi -sweet chocolate. Put in
double boiler over hot water,
sitrring constantly until
melted. Cool the chocolate
to 85 degrees fahrenheit (the
best dipping temperature),
stirring to cool it evently;
use a candy thermometer to
help maintain the
temperature during dipping.
The addition of 3 ounces of
paraffin wax to the chocolate
makes the process a bit
easier. but the wax must not
be used if the eggs are to be
sold.
Dip the eggs into the
chocolate. using fingers,
tongs. a two-pronged fork or
a bent coat -hanger. Dip one
side at a time, and allow it to
set slightly on waxed paper
for whatevqr method works
best for you). Any marks left
by the fork can be easily
covered with decorations.
Allow to set. then decorate
with ornamental frosting, or
simply wrap in coloured foil.
Ornamental Frosting
3 eggs whites
2 tbsp. icing sugar
1/4 tsp. cream of tartar
1 lb. plus 1 cup sifted icing
sugar = 31/4 c.
Beat egg whites with icing
sugar and cream of tarter
until nearly stiff. Add 1'/4
cups of the sifted icing
sugar. two tablespoons at a
time, beating constantly.
Continue to add the rest of
the sugar by large spoonfuls,
beating until the frosting
holds its shape. Use the
frosting to pipe borders on
the eggs through a pastry
tube: colour some of the
frosting to make flowers,
leaves. etc.. and arrange on
the eggs with a dab of
frosting.
Many ways to enjoy
fresh maple syrup
One of the first signs of
Spring in Ontario occurs
when maple sap begins to
flow. Maple sap is a thin,
colorless liquid that is only
slightly sweet. Its original
purpose was to nourish the
maple tree for Spring
growth, but now it's used to
make the ever -popular
maple syrup.
Jewellery
for
SPRING
TO GO WITH YOUR NEW SPRING FASHIONS
10 kt. Gold Chains
$�g95
FROM
..r
Sterling & Vermeil
Pendants FROM $ 1 4"
ANSTE
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11
450"
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CLINTON 482.3901
SEAFORD!
JEWELLERS
LIMITED
382 MAIN STREET
EXETER 235,2468
WALKERTON
Marketing specialists at
the Ontario Ministry of
Agriculture and Food tell us
the maple sap needs to be
boiled down to make tasty
maple syrup. Thirty to forty
gallon of maple sap are re-
quired to make one gallon of
maple syrup. The syrup is
then filtered and packaged
while still hot for maximum
quality.
When buying pure Ontario
maple syrup. shoppers
should look for products
labelled "maple syrup" or
"pure maple syrup". Syrups
with any other names may
contain artificial maple
flavoring.
There is a myriad of ways
to serve Ontario maple
syrup other than to comple-
ment pancakes and waffles.
Flavor milk. egg nog and
other blender drinks, or try
it as a glaze on baked
vegetables such as carrots.
parsnips. rutabaga or
squash. And of course,
maple syrup is delicious
when used to top off such
desserts as baked custard,
apple sauce. ice cream, bak-
ed apples. canned pears and
plain or flavored yogurt. For
more serving ideas, write to
the following for the Ontario
Maple Syrup pamphlet:
Information Branch
Ontario Ministry of
Agriculture and Food
Legislative Buildings
Queen's Park
T,,oronto, Ontario
�M 6
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• Heating Systems
of All Types
INSTALLED MODERNIZED
and MAINTAINED
• General Sheet
Metal Work
• Air Conditioning
• Humidifiers
F.
• Ventilation
235-2187
133 Huron St., Eaxt. Exeter
Times -Advocate, March 11, 1981
Page 7
eiTh NCS
IAI-I ON
cID'IIoweAsE
All the spring fashion stories are here for you to see —from the
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Great Specials On Our New Arrivals
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A great selection
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Shop now and take
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SAVE $5
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