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HomeMy WebLinkAboutClinton News-Record, 1978-01-05, Page 16J U m PAGE 167—CLINTON NEWS -RECORD, THURSDAY, JANUARY 5, 1978 Rambling with Lucy Christrnas in 1911 memorable by Lucy R. Woods After listening to the Christmas Day choral broadcast conducted by the Rev. John Swan at St. Paul's Anglican Church, Wingham, on December 5, 1977, at Which she felt present, although resting comfortably in bed, Lucy recalled that Christmas 1911. Lucy and Jean were up early and found the Christ- mas tree decorated with strings of popcorn and small red paper bells (which would fold up and be in use for years to come. There was a red sweater coat which buttoned up around the neck for Lucy and a sleigh which looked as if she could steer it by the front bar. (I; was a disappointment in that matter). Father had been in England and Ireland that autumn. He sailed on October 11 and was back just in time to cast his vote in the Dominion election. (That was the only vote his cousin, Will Woods ever lost. He was in favor of free trade and voted Liberal.) Lucy can still see the large Conservative posters posted up on Bob McMurray's barn, particularly the one of the squealing pig caught in the middle by a closing door. Father brought home a beautiful blue long sweater coat and matching cap, knitted by his sister-in-law Mrs. A. E. Woods. It was on the tree for Jean and also a pair of bob skates. She had asked Santa for straight blades at, six years of age.) She got mitts as did Lucy, knitted by grandmother Buchan and a miniature china tea set on a tray bearing the Buxton Coat of Arms,- came from Aunt "Cissie" (Emily Rosamond). Aunt Lucy sent gorgeous hair ribbons but we never wore them for we had black hair, dark blue flashing eyes and sallow complexions. She chose magenta and mauve shades which two fair little - girls withlimit t bluff eyes could not wear. Father's brother sent money which Dr. Ninian Wildridge Woods promptly put in the Sterling Bank to our respective accounts. Miss oda L. Gower of Toronto sent Lucy her first bottle of perfume and since our jersey cow from Mrs. Brandon's well known strain had broken her ankle and had to be destroyed, cousin ;Will Woods gave Lucy and Jean a beautiful Shorthorn young red and white cow, Daisy. The girls were taken to the barn in the morning and Jean was given first choice, she'd have the front half because Daisy had such beautiful, curly bangs. So Lucy piped up, "I'll have the back half and get all the milk." We kept Daisy until her teeth fell out. Cousin Will gave her on condition that all the calf money would be put in the bank to Lucy and Jean's accounts. Her calves brought the highest prices! Father bought a new rifle for a Christmas gift to himself. There had been nine inches of snow in November but the weather turned mild. We had been skating on Thomson's flats so Jean took her new bob skates out. The ice was surrounded by water and „it was so warm that we couldn't stand our sweater coats buttoned. We displayed our new lace _collars sent to us by Great Aunt Eliza in Dublin. Until she died, we always got the same pattern, but we weren't ungrateful for we used them, but it was con'tnon knowledge amongst the cousins, too, that we always knew what to expect. On Christma' morning there was someone with Father. It may have been John Guilford. a hnv who w,. wanted to come to Canada. Charles Russell was a close friend of Daddy's who worked amongst boys in Manchester and was the author of several books, one entitled "Young Goat Herds" and who when he died, was known as one of the ten greatest Christians. The pond was surrounded by water so Jean and Lucy tagged along. The river had been frozen over but -was running that day and there were no ducks, hares or cotton tails in sight. Jean and Lucy had lots of fun breaking the shell ice between the stones at the edge. It was so warm .that we couldn't stand our sweaters buttoned. Home for dinner at noon; a delicious big goose with dressing, seasonal, vegetables,, gravy and apple sauce and then came the carrot pudding with brandy or rum in the sauce. After' having received so much in 1911 instead of just one gift sack on the tree from Santa Claus, we went to bed early, stuffed with apples, nuts and homemade candy. Dr. Woods never objected to us making candy, but he forbade colored candies from the store. Walnuts, butternuts and beechnuts we picked ourselves in the fall. We had oranges too . and different kinds of homemade candy. Mother and Cousin Lena (Mrs. George Woods) always exchanged gifts, pitchers and plates with . homemade candies or cookies. Before Mother died, Uncle Lauder broke a small plate bearing a wreath of roses. She almost wept. "Lauder" she said, "I've had the plate for 50 years." "Time it was broken," he said unemotionally and pitched it out in the trash can. Such is the attitude of simple gifts today, given for their monetary value instead of love. Keep warm this winter with soup Good hot soup is a treat with matey of us during the winter months. An even nicer treat for cold, hungry people is a big steaming bowl of homemade, nourishing soup, say the food specialists at the -; Ontario Food Council, ministry of agriculture and food. As well as being flavorful and nutritious, homemade soup is also economical. Think of the number of times that you've poured vegetable cooking water, rich in nutrients, down the drain. This vegetable stock is a tasty base on which to begin a soup. Make a white or brown soup stock. with leftover beef, pork, ham, chicken, or turkey plus the bones. Cover the meat and bones with water, bring to the boll and simmer for several hours. Your favorite seasonings, such as onions, carrots, bay leaves, parsley, celery, salt and pepper may be added to suit your taste. Carrot or celery' tops may also be added for extra flavor. When the stock is finished, strain it, let it cool and remove the fat. At this stage, the stock may be frozen to be used for soup at a later date. Check your particular recipe for instructions as to how to complete the soup from the basic stock, whether it be a cream, vegetable chowder or clear soup. Fresh vegetables add great flavor to soups, and there are many Ontario winter vegetables available now. Try a vegetable soup using different combinations of carrots, potatoes, rutabagas, onions, -parsnips, mushrooms, cabbage or squash, Leftover vegetables from ,.tonight's supper can be pureed and added to stock or frozen for up , to one month and used for soup another time. Dofi't be afraid to try dif- ferent vegetables and seasonings together. There are endless flavor variations and you can have a different soup every time. Por convenience, freeze the -basic stock or the puree of vegetables and add the final ingredients when you plan to serve the soup. The finished soup may be frozen as well, but will take up more space in your freezer than the basic stock. If you plan to freeze the finished soup, add the seasonings at the time it• is reheated because some seasonings lose flavor vyhen frozen while others develop-,;, stronger flavors. • But whether you freeze the keep sone on hand for quick stock or finished soup, always warm-ups this winter. New book features foods om the festival Recipes from the "Ontario Food Festival is- a new booklet available free of charge from the Information Branch, Ministry of Agriculture and Food, Legislative Buildings, Queen's Park, Toronto M7A 1A5. This booklet features ap- petizers such as Cucumber Dip'N Dunk, and desserts like Unbaked Apple Pie, and Peach Crepes. Ontario foods take on an international flavor in recipes such as Japanese style Chicken Wings, and Chinese Beef with Tomatoes. If you want to cook rabbit, you will find two recipes in this booklet. There's also a` list of the new varietal Ontario wines as well as a short description of each one. Prepared for the recent Royal Agricultural Vair, the booklet contains 31 recipes tested • by the Consumer Section, Ontario Food Council. Good things grow in Ontario. This booklet features recipes using Ontario food products. Write for your copy today. You'll be glad you did. Conestoga College CONTINUING EDUCATION CLINTON CAMPUS WINTER/SPRING 1978 COURSES The following courses are being offered this winter/spring semester. Students are already enrolling. To ensure yourself a place in the course of your choice, please telephone 482-3458 Monday -Friday 8:00 a.m. to 4:00 p.m. or visit our campus at Vanastra Rd., Clinton, Ontario. Bookkeeping - Basic to Advanced Credit and Collections Small Business Financial Management Inventory PlannIp g Interpersonal Communications fiartending Techniques Introduction to Real Estate -Segment 1 -Segment II -Segment. HI Introduction to Psychiatric Nursing '23.00 '50.00 '50.00 46.00 '20.00 '33.00 '60.00 '00.00 110,00 '51.00 Conestoga College of Applied Arts andTechholQgy "We've ,got a lot to share" -Pick up one of our Winter/Spring '78 Tabloids,from our Clinton Campus ^n, Kabobs are great indoors in the winter- time; just use any cut of meat and cook under the broiler of the range. Try these "Broiled Lamb Shish Kabobs", tested by the Food Advisory Division, Agriculture Canada and unlock the key to Kabob "Kookery" today. (Agriculture Canada photo) news home news Lamb Shish Kabobs are quick and good eating Whether you spell it kabob or kaboub, it still means great, quick eating! The origin of the word is obscure, however, to most people, it denotes a delectable com- bination of juicy bites of meat and vegetables (or ,fruit) broiled together on a skewer. Turkey is credited with developing the art of skewer cooking. The most common way of cooking kabobs is on the outside grill in the sum- mertime, but food con- sultants at Agriculture ,Canada say kabobs are great indoors too, in the winter time cooked under the broiler of the range. Any bonless meat can be used - beef, lamb. pork. ham. veal etc. Count on two pounds of meat for six servings: Less expensive shoulder cuts as well as the more tender rib or loin cuts are suitable since it's common practice to. cut the meat in cubes ahead of time and then marinate them. Marinating breaks down the muscle fibers to tenderize the less tender meat and gives a distinctive flavor to the already tender cuts. The marinade . is simply a seasoned liquid, usually oil. lemon juice or vinegar and seasoning. Try adding condiments such as catsup or. Wor- cestershire sauce or, tor that special occasion, a little wine. The meat can be marinated foe two to three hours at.room temperature or refrigerated overnight Lamb 'was the original meat used by the Turks for making "shish kabobs". Since it is a tender meat, practically any cut is ac- ceptable.. Try adding mint jelly to the marinade: it's sure to be a hit! The lamb will be at its hest if it is broiled until there pis still a small trace of pink in the centre. of the cubes. Before 'assembling the shish kabobs, , dip each skewer in oil or rub it with fat to keep the food from sticking. You'll want to make sure it can be slipped off as fast as possible when the eating time arrives! Food consultants at Agriculture Canada' suggest you try their method for "Broiled Lamb Shish Kabobs'.' and unlock the key to kabob "kookery" today. BROILED LAMB SHISH.KABOBS 700 g, boneless shoulder lamb (OR 1.7 kg. bone -in) 100 ml oil 50 ml vinegar 125 ml catsup - 2m1 dry mustard 25 ml Worchestershire sauce 25 ml f inely chopped onion 1 clove garlic, crushed Cut meat in 3 cm. cubes. Combine remaining ingredients. Pour over meat and allow to stand 2 to 3 hours at room temperature or refrigerate overnight. Arrange meat on six greased skewers. Broil 5 cm. from heat to desired degree of doneness (3 minutes each side for medium and 4 minutes for well done). Heat marinade and serve with kabobs. Serve on rice or noodles. 6 servings. Smile Woman can never be man's equal until she sports a large bald spot on top of her head and still thinks she's hand- some.. CORRECTION In the December 22 issue the advertiser's name - WALLACE TURKEY PRODUCTS LIMITED. BLYTH, ONTARIO - was inadvertently omitted from the pdvertisment below. HOLIDAY JUICES LTD. Sales Division AIR of ,JAY -ZEE FOOD PRODUCTS INC. All these flavours available at the stores, listed below • Orange • Grapefruit • Grape • Strained Grapefruit • Papaya. 0, Diet Orange • DietGrapefruit -` Dear Juice Customers: Door to door delivery of your ORANGE JUICE has been cancelled. Holiday Juice may be purchased at the following stores... • Red & White • Ray & Shirl's ' WISHING YOU A HAPPY AND PROSPEROUS NEW YEAR Wallace Turkey Products Limited BLYTH, ONTARIO New gardening courses offered by ministry Home gardeners can bring the classroom to their living rooms with three new courses offered by the. Ontario ministry of agriculture and food. - The courses, available from the Office of Continuing Education at the University of Guelph, will introduce a new concept in home study by using both printed and visual material, "and audio- cassettes. "Some courses require visual material for maximum understanding," says C. E. McNinch of the. University of Guelph. _ ."Course material will include an easy -to - operate hand filmstrip viewer so visual material can be seen as it would be presented in class. • The new courses, "flower Arranging", "Plant Propagation for the Home Owner", and "Plant Use in the Home Landscape", together include more than 1100 color slides. Prof. McNinch says the course material is sent to at- home thome students in a binder which includes filmstrips, a hand viewer, and authoritative text material. School teachers, libraries, and horticultural societies, as well as home gardeners, will f ilid these courses. useful. Prof. McNinch says it i hoped the new home stud system can be used for other continuing education courses in'agriculture. Cost of the courses 'Plower Arranging" anti "Plant Propagation for the Home Owner" is $50 per course. "Plant Use in the Home Landscape" costs $70. Individuals wishing to take two courses will be given a $10 reduction in the total cost. All three courses cost $150. • For more information write Independent Study, Office of Continuing Education, University of Guelph, Guelph, Ontario NIG 2W1. Selling Your House.... HOW MUCH TIME WILL IT TAKE? One of the questions most frequently asked by house sellers is "how long will it take to find a buyer and actually transfer title?" The answer, of course, is that there is no answer for every situation. Homeowners who decide to do their own selling oc- casionally find a buyer quickly. More often than not, however, selling without a real estate agency's ready-made list of prospective buyers can lengthen the process. It's sort of like the gold prospector who sets off insearch of a lode without a map. If speed in selling is an important factor, the advantages' of having a genuine list of prospects who are financially qualified to buy your house, along with accurate information on market prices, should be evident. That's where 1 can help_ you -- beginning today. bIIIt List Your Property With Bob Storey 482-7440 SALESNIIN FOR G. K. REALTY INC. 14 ISAAC ST., CLINTON 1 A DRIVE TO EXETER THIS WEEK WILL BE MORE THAN WORTH YOUR WHILE 5 UP TO 00- /0 OFF SUGGESTED PRICES DURING OUR FANTASTIC � Oth ANNIVERSARY SALE HELP US CELEBRATE AND GET IN ON THE SAVINGS EVERYTHING REDUCED #_ * * FREE COFFEE & DONUTS WH ITINGS WAREHOUSE, FURNITURE & APPLIANCES UNLIMITED • NEW &USED • ANTIQUES AND THINGS EXETER MAIN ST. 235.1160 1