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Home My WebLink AboutTimes-Advocate, 1982-07-07, Page 6• • -Advocate, July 7,1982 4 More cooling thoughts i{ 9 MR. AND MRS. RANDY JONES Susanne Martin and Randy Jones of New York were united in marriage May 22, 1982 by Edward J. Han- nabury. The bride is the daughter of Stephen and Anne Marie Martin of Dover, New Jersey and Ted and Don- na Jones of Exeter are parents of the groom. The wed- ding took place at Shelter Island. The couple reside in New York. MR. AND MRS. RICK GINGERICH Margaret Mary Vermunt and Richard Wayne Gingerich were united in marriage at St. Peter's Roman Catholic Church, St. Joseph on June 26, 1982 by Father J. Bensette. The bride is the daughter of Mr. and Mrs. Marinus Vermunt, RR 3, Zurich and Mr. and Mrs. Cleve Gingerich, Zurich are parents of the groom. The maid of honour was Mary -Ann Vermunt and bridesmaids were Joanne Vermunt, Liz Masse and Charlotte Gingerich. The best man was Greg Thiel and guests were ushered by Cliff Gingerich, Jerry Zehr and Joe Vermunt. Cory Gingerich was the ring bearer and Nicole Masse was flower girl. After a wedding trip to northern and western Ontario the couple has taken up residence at RR3, Zurich. Photo by Frank Phillips PLAN TO MARRY Mr. and Mrs. Howard Pym are pleased to announce the forthcoming marriage of their daughter, Joan Louise to Richard Elgin Craig, son of Mr. and Mrs. William J. Craig, Arthur, Ontario. The wed- ding will take place August 7, 1982 at 3:00 p.m., in Elim- ville United Church, Elimville, Ontario. THE COUNTRY BAKERY "Where even the crumbs taste good" The Finest In Euopeon Style Pastry Is Our Specialty Butter cream tarts for all occassions, fresh bread and rolls daily. A delicious variety of donuts This Weekend's Feature Cinnamon Buns 1.29 doz. Come in and enjoy a coffee and try our treats COUNTRY BAKERY 235-2525 367 Main Street Exeter, Ontario Two weeks ago my research on ice cream gave me a summerish feeling, and since summerish feelings are hard to come by these days, I decided to follow with more cool thoughts. More than 200 flavours of ingredients are automatically metered into the batch. Liquid materials - cream, milk and other liquid milk products - are placed in a mix vat or pasteurizer. Then the liquids are heated and Odds 'n ends By Elaine Townshend ice cream now exist in North America. The most popular seems to be vanilla, but other favourites include chocolate, strawberry, chocolate ripple or variegated chocolate, cherry vanilla, butter pecan, peach, maple nut, coffee and strawberry' ripple. In the early days, North American soda fountain jerks were entrepreneurs, always experimenting. One of them took a cone-shaped measure of ice cream, turned it into a flare champagne glass, poured the customers' favourite crushed fruit over the top and the Sunday was born. Church -goers in the small town in the American Midwest, in which the novelty was concocted, were not pleased by the name. Soon the spelling was changed to Sundae. Chocolate syrup soon became a favourite topping. Heavenly Twins was a specialty - one Ladleful of ice cream and one ladleful of Pineapple Snow topped with whole strawberries or cherries. The creation of the Sundae allowed shop owners to stock only vanilla ice cream while still offering their customers any flavour they wanted. Nowadays ice cream is commonplace. A few licks, a few crunchies and the cone is gone; some spoonfuls, some swallows and the sundae disappears; a few sips and the shake or float is history. Nothing difficult about that. And little thought is given as to how the product came to be. The first step in the commercial manufacture of ice cream is the combining of basic ingredients. This procedure may range from a small -batch operation, in which each ingredient is weighed or measured by hand, to a large operation in which many of the • • the dry solid materials are added nonfat dry milk, dried egg yolk, stabilizer, emulsifier and sugar in solid or liquid form. Next the mix is pasteurized to destroy hrmful bacteria, aid in blending the ingredients, improve flavour and quality and produce a more uniform product. After pasteurization, the mix is pumped through a homogenizer to reduce the size of fat globules and disperse them to prevent fat from churning into butter during freezing. Immediately 1 following homogenization, the mixture is cooled to about 0 degrees C or 4 degrees C (32 degrees F or 40 degrees F). Aging, which improves body and texture, usually takes several hours. Flavourings are added after aging, just before the mix is frozen. The freezing point is about 2 degrees C (27.5 degrees F). The freeze process is ac- complished as quickly as possible. to ensure formation of small ice crystals. Large ice crystals coarsen the texture of the finished product. The ice cream must be maintained at a temperature of -23 degrrees C to -29 degrees C (-10 degrees F to - 20 degrees F) while being packaged and delivered for marketing. Rapid hardening and storage at a uniform temperature is essential for goodtexture and body. The process is com- plicated, and each step must be carefully monitored to make sure the result is a fine product. Few of us have the op- portunity to watch the procedure from the begin- ning, but we can all par- ticipate in the most im- portant part - the taste test. t a/V 1• s,.n,�v NC • ' 'r v •••w • ,i!.40 wog a. .a' ,x ..1, 1 . .. r•n .•.L' .).r,+tM}111tr.4.. r..Pl 'a r.l MR. AND MRS. TERRENCE BEDARD Linda Louise Johnston and Terrence Gerard Bedard were joined in marriage June 5 at St. Boniface Catholic Church, Zurich. Father Paul Mooney officiated. Linda is the daughter of Geraldine Johnston, Londesboro and Terry is the son of Mr. and Mrs. Peter Bedard, Hensall. Nancy Sottioux, friend of the bride was the maid of honour and bridesmaids were Karen Johnston, Denise Schroeder, and Cheryl Reid. Brad Buchanan, was the best man and ushering guests were Peter Bedard, Glen Johnston, and Ken Schroeder. A reception was held at Hensall Community Centre. Mr. and Mrs. Bedard are now residing in Hensall. TO MARRY - Mr. and Mrs. Reg Hodgert, RR 1 Woodham and Mr. and Mrs. Harry Hern, RR 1 Granton are pleased to announce the forthcoming marriage of Brenda Jean and Ivan Harry. The wedding will take place on Saturday, July 24, 1982 at 3:00 o'clock in Thames Road United Church. Open reception to follow. Dr. G. Woodfine Dashwood Medical Centre Phone 237-3693 Mr. Bee says: • Check Out These Buys! BACON BITS ONION SALT Seasoned MEAT TENDERIZER .19 Ib. 45 See Basket of,,Reduced Spices 4 oz./ .25 lb. 994 4 oz./ .25 Ib.49$ * (Bulk) PEANUT BUTTER Natural and Regular Smooth, Crunchy $149 Ib. $329 kg. SPECIAL * BULK JAMS Strawberry, Raspberry 3 fruit marmalade and pineapple 99C Ib. / .21. kg. *Bulk please bring your containers) Offer good till closing July 17th 4•1�FERGUSON APIARIES Hwy 84 west of Hensall 1° Daily 9-6 Closed Sunday 236-4979 MR. AND MRS. STEVEN TALBOT Sandra Lynn Nixon and Steven Robert Reid Talbot ex- changed marriage vows June 26, 1982 at Carmel Presbyterian Church, Hensall with Rev. Kenneth Knight officiating. The bride is the daughter of Glen and Lola Nixon, Hensall and Robert and Marg Talbot, Bayfield are parents of the groom. The maid of honour was Deb- bie Reid, bridesmaids were Anne Talbot and Patricia Brown and junior bridesmaids were Lori Volland and Wendy Sims. The best man was Dave Keyes and guests -were ushered by Harry Talbot and Tom Johnston. Junior ushers were Scott Volland and Robert Volland. The reception was held at the South Huron Rec Centre, Ex- eter. The couple is now' residing at Hensall. Photo by Frank Phillips flaeeete,ee'd Specially .gad/ions 16-20, 161/2-241/2, 38-44 - Summer Sale now on - Savings of 30% to 50% on all spring and summer wear. - Special savings on selec- tion of scarves, flowers and pantyhose. Exeter Hours Mon. --Sat. 9-3:30 Fri. 9-9 420 Main St. Centre Mall Exeter, Ontario 235-1412 1362 Lambton Mall Rd. Sarnia, Ont. 542-2873 1- OL A&H Superior Quality Meats Schneiders New York Strip Kel1o9gs b75 G Loin Stcaks CORN O FLAKES 22.9916 6oz. Portion1.351 ctn. cut frozen, Ltt ' W 4 4 al 4 00 •L �•z•1 �1: r_1_i��, ZSEIM Approx. 51.44 per serving Frozen, frying, 3-31/2 Ib. avg. CHICKENS Ib.1.09 Schneiders, Regular or Red Hot WIENERS Schneiders Tray Pak English SAUSAGE e 1.79 s 1.99 Schneiders, Blue Ribbon, sliced or piece BOLOGNA 1.69 Schneiders, 4 portions, 500 G. 17'/: oz. Pkg. BEEF STEAKETTES 1.99 Schneiders sliced, 500 g. 171/2 oz. SIDE BACON pkg.2.89 Store Sliced COOKED HAM . 1.99 Schneiders Mac & Cheese, Chicken LUNCHEON LOAF sliced or piece Schneiders fresh (Backs attached) or WE SELL FOR LESS' Purina, 1 kg. bag MEOW MIX 1.49 Liquid, 500 mi. bottle PALMOLIVE LIQUID 1.38 Skippy, Creamy or PEANUT BUTTER Smooth 500 G. JAVEX Plastic 3 6 Litre 1.43 Case of 24 tins COKE RRHET5 Black Diamond, Single Thins CHEESE SLICES 24 s 2.58 5.99 N6blsco, SHREDDED WHEAT 600 G. box 1.73 1.89 Stokelys, 10 oz. fancy PEAS OR CREAM CORN 2/89 Red Rose, Reg. or Fruit, 24 oz. ICED TEA ix 2.79 Reynolds 25 ft. x 18 FOIL WRAP 1.89 Dessert Topping, 95 G. LUCKY WHIP 75 No Stick Spray. 13 oz. PAM 2.93 Westons Salted SODAS 400 G. : 0x99 Stokelys, 10 oz. fancy, Groan or WAX BEANS 2/89 Von Camp, 10 oz tin. BEANS & PORK 2 /89 Lun eon Meat, 12 oz. tin KAM 1.69 Velour, 4 roll pack TOILET TISSUE 1.39 Laundry Detergent 6 litre ib Z.39 FAB Chicken Le • 51.09 A&H SUPERIOR FOOD MARKET Ib. Le;J;5h3 .6 5 Beef or Irish, 24 oz. tin BURNS STEW 1.79 Mom's , 100% veg. oil MARGARINE 69 Shirriffs, Good Morning 225 G. MARMALADE 2.25 AIH SUPERIOR FOOD MARKET Hunts, 14 oz. tin TOMATO SAUCE 59 Aylmer, 10 oz. tin TOMATO SOUP 3/$1 Orange Crystals TANG 650 tin 2.79 Hellman Real, 750 MI. jar MAYONNAISE 1.89 1 Dry Printed, 2 roll pack TOWELS 1.19 Fresh, Sea Wind or Morning Meadow BATH SOAP 69 130 G. bar AIH SUPERIOR FOOD MARKEt WE DELIVER PHONE 235-0212 Maxwell House 1 Ib. bag_ your choice grinds COFFEE 2.43 frozen foods Old South Frozen, 12'/: oz. tin ORANGE JUICE 99C CooSSEl Whl R, T TO1 Litre DEPPING 1.59 Bluewater, 2 Ib. box. FISH & CHIPS McCains Fancy, PEAS 2 Ib. bag 1.49 2.98 fresh produce Produce of U.S.A. Can. 1, Red Cardinal GRAPES lb.1.39 Ontario Grade No. 1 NEW CABBAGE ea.59 C Ontario Grown Grade No. 2. CUCUMBERS ecr.39C Ontario Grown, 16's ROMAINE LETTUCE ea.45 "Fresh picked strawberries arriving daily" bakery buys Sunshine Hot Dog or, Pkg. of 17�� HAMBURG BUNS Flamingo, 1 doz. BUTTER TARTS 1.69 Bamby White or 100% Whole Wheat BREAD 450 G. 10049C Hostess Cottage Slice S67 0. 1 39 FRUIT CAKE A&H SUPERIOR FOOD MARKET it vervirirsic Nbvw 0 •r.; 90 mania WELLI:<•L•T