HomeMy WebLinkAboutThe Wingham Advance-Times, 1968-12-05, Page 4fafur.sfrorn
That World of 1fVomen
Belmare U.C.W.
annual meeting
BELMGR,E--T'he United
Church► Women held their an-
nual_ meeting last week at the
home of Mrs. Earl Fitch. La-
vonne Ballagh was leader of
the topic, "The Parable of the
Pharisee and the Publican".
She opened the meeting with a
reading, . following which Mrs.
William Mulvey' read the par-
able 'from the Bible, and a per-
iod of Bible study pertaining to
the parable followed. The lead-
er then delivered a meditation
on the parable's theme, and led
in prayer. Mrs. Leonard Met-
calfe delivered a reading.
Rev. Keith Wettlaufer was
present and was in charge of a
discussion period, during which
members asked questions which°
he answered.-
Mrs,
nswered.Mrs, William Mulvey then
presided for thebusiness of . the
meeting. Election of officers
for 1969 took place as follows:
President, Mrs. William Mul-
vey; vice-president, Mrs. Mur
ray Mulvey; secretary, Lavonne
Ballagh; assistant, Mrs. Alex
Sangster; treasurer, Mrs.. Doub-
ledee;-assistaht, Mrs. William
Boyd; Official. Board represent-
ative, Mabel Dunkin; Board of •
Stewards' representative, Mrs.
Norman Newans; manse com-
mittee representative, Mrs. Wil-
fred Johann and Mrs. Harry Mul-
vey; community ffiendship,
membership and flowers, Mrs.
Wilfred Johann; stipply and so-
cial assistance, Mrs. Alvin
Fitch and Mrs. Earl Fitch.
President Mrs. Mulvey con-
ducted other business and gave
a report of the workshop held
in Teeswater the previous week.
Mrs. Doubledee gave a treasur-
er's report.
The next meeting is to be
held -Monday afternoon, De-
cember 30th. Mr. Wettlaufer
closed the meeting with prayer,
and lunch was served by the
hostess.
FORDWICH
The service of Holy Baptism
was held in .the Fordwich United
Church on Sunday morning by
Rev. W. C. Parrott. Infants.
received into the church were
Shelly Louise, daughter of Mr.
and Mrs. Garfield Gibson and
Lori Lynn, daughter of Mr. and
Mrs. Elmer Millar,,
;-„^ '"t
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Indispensable Elegance' •
•
This new golden purse -spray with a
beautifully textured finish dispenses
• Elizabeth Arden Perfume at a touch —
to keep flowers at her fingertips wherever
she goes. In lilting Blue Grass or
.romantic Memoire Cherie. 5/16 oz. ay., 5.00
V ANChb \St /1, e
r
Pi'' [)P iGGis'r
0-1
ome
fruits in jei1y: for buffet desserts
Serving food buffet -style is
an informal way of extending
hospitality to friends. The best -
laid tables invite guests to serve
themselves generously. Jellied
fruits in a mold is a dessert
which will complement your
hearty casserole or chafing dish
specialty. Such a dessert is
-especially suited to buffet serv-
ice. Provide your guests with
one or more of these shimmer-
ing delights. They are a feast
to the eye as well as the palate.
TO PREPARE JELLIED
FRUIT DESSERTS
'Once the recipe is chosen, a
suitable mold must be selected.
The best ones are - made of tin,
aluminum or copper because
theyare easier to unmold.
There are many special shapes
from which to choose, but the
size of the mold is also import-
ant. Check your choice against
the volume of the recipe to be
sure the mold will be suitable.
Allow room for the garnish
when you are considering the
size of the serving plate or tray.,
A design in .the bottom of
the«mold adds to the attractive-
ness of jellied salads. Cut the
fruit into desired shapes. If the
top layer is to be a clear one,
chill the jellied mlxutre-until
it is syrupy. Poura small
amount into the chilled mold
then set the fruit design in place
in the mold, Chill until set.
Further layers can be built up
in this manner. Keepthe jell-
ied mixture "mobile" by plac-
ing it over hot water if necess-
ary.
TO UNMOLD
a JELLIEII DESSERTS
The following tips should
help make your design' turn out
Renewal '69
is fruitful in
many ways
.a: ilisides achieving its intend
ed"ifim to foster the spirit of
renewal among .the laity and to.
find out what is on the minds
of the people, Renewal '69 is
proving to have several other
worthwhile results'on the do-
mestic level.
The virtues of toleration and
understanding of one another
are being deepened among those
taking part, thus bringing the
parish family of Sacred Heart
closer together. The parish-
ioners are learning more about
their fdith and are forming
their consciences on .many mat-
ters. "It is evident that we are
influenced by our environment
in the process, of formingour
consciences, " said Mrs. R.
Campeau, parish co-ordinator.
"Renewal '69 has drawn to our
attention that there is a need
for study groups in the future
for the purpose of discussing
udtters of faith, moral issues
mutual problems with the
view of finding solutions, "
Mrs. 'Campeau said.
The Secretaries reports of
the meetings have also reveal-
ed to the pastor the problems
that exist and wherein his work
lies among his peo 1e. More-
over, parishers are finding their
discussions to be, most enjoy-
able. Renewal '69 is a breath
of fresh air.
i w
NlI1Mj
MEAT MARKET
Prop. JAKE JUTZI
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3 POUND
PACKAGE
SEE OUR WINDOWS FOR THE BEST
MEAT BUYS IN TOWN
NOW ON HAND
Bulk Sauerkraut
Bulk Mincemeat
CHOOSE YOUR NEEDS FROM OUR
LARGE VOLUME OF
GEESE - DUCKS
CAPONS TURKEYS
,CHICKENS
FOR THE FESi1VE SEASON
Make room for these jellied fruit salads when planning
a holiday buffet, suggest the home economists of .the Can-
ada Department of Agriculture. The "Apple Orange Mold"
was made in a ring mold and the centre filled with' cream
cheese balls. The "Pear Lime Mold" cut into serving por-
tions and "tied" with cottage cheese bows makes a real
conversation piece.
satisfactorily.
Run the tip of the knife
around the top of the -mold to
loosen the edges of the jelly. '
Lower the mold into a bowl of
hot (not boiling) water for one •
or two seconds. Wipe off the
mold, then tilt it slightly to
let air get under one side of
the jelly; this bubble of air -
helps to release the jelly. Wet
the surfaceof the serving plate
with cold water to make it
easy to slide the jelly into po-
sition after unmolding. Place
the -serving plate upside down
on the, mold and turn them over
together.' Garnish the dessert
and refrigerate until serving
time.
APPLE ORANGE MOLD
1/2 cup brown sugar
1 cup water
1 tablespoon grated orange rind
6 peeled, quartered apples
(about 2 pounds)
2 packages 0 -ounces -each)
orange jelly powder
2 1/2 cups boiling water
1/4 cup orange juice
3 -or 4 maraschino cherries
Combine sugar, water and
grated orange rind in fry -pan
and bring to boiL Add apples
(one layer deep) and simmer
very gently until tender but not
broken, about 10 minutes. Re-
move apples carefully and
drain.
Dissolve jelly powder in
boiling water. Add orange
juiceand syrup in which apples
were cooked. (There should
be about). cup syrup). Chill
• until syrup is syrupy.
Pour about 1/4 cup jelly into
a chilled ring mold and swirl
mold until coated with jelly.
Dip pieces of, cherries in jelly
and arrange a design on bottom
of mold; Chill until set, then
arrange half the apples, curved
edges down, around mold. Pour
in jelly. to just cover apples and
y ill until sefii„Repeat with
airing Wt+�
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ra �, "7i;.a.0
hill until°fi'rm ia'bot 3 hours.
brimold to serve. 6 servings.
Note:° 1. After unmolding,
centre of salad may be filled
with cheese balls, -if desired.
Spoonfuls of softened cream
cheese are shaped into, balls
then rolled in finely chopped
nuts, 2. Lemon or Apple jelly
powder may be used in place
of orange if desired.
PEAR LIME MOLD
1 can (19 -ounce) Pears
2 packages (3 -ounces each) lime
jelly powder,
2 cups boiling water
1 1/4 cups syrup from pears or
syrup plus water
1/4 teaspoon salt
1/4 cup lemon juice
1 cup (8 ounces) cottage cheese,
Applesauce
sherbet
2 1/2 cups sieved, unsweetened
„applesauce
1/4 cup white honey
Few grains salt
1/4 to 1/2 cup sugar (to taste)
2 egg whites
Combine the applesauce,
honey, salt and half the .sugar,
blending well. Beat egg whites
until stiff, add remaining sugar
gradually, beating until mix-
ture stands in stiff peaks. Fold
into applesauce mixture. Pbur
into tray of refrigerator and
freeze, ;with refrigerator setat
coldest point, until solid.
Yield: six generous servings,
Eight medium applets and 1
cup of water will make about
2 1/2 cups applesauce.
sieved
2 tablespoons mayonnaise
3, or 4 maraschino cheeries
Drain pears, save syrup.. Dis-
solve gelatin in.boiling water.
Add syrup from pears, salt and
lemon juice. Cool. Pour half
the mixture into an 8- inch
square pan and chill until firm.
Combine cheese. and mayon-
naise. Spread over jelly mix-
ture. Cover with a layer of
thinly sliced pears, decorate
with pieces of cherries and chill..
Chill remaining half of jelly..
mixture untirbeginning to thick-
en. Pour on top of pears and
chill until firm, about 3 hours.
Cut in squares to serve. Six to
eight servings.
TART FRUIT SALAD DRESSING
2 eggs„ beaten,
1/4 cup sugar
1/8 teaspoon salt.
1/4 cup orange juice
1/4 cup lemon juice
1/2' teaspoon grated lemon rind
1/4 cup skim milk powder/
1/4 cup cold water
Combine eggs, sugar, salt,
Juices and lemon rind. Cook
in double boiler, stirring con-
stantly until thickened. (about, ,
5 minutes). Chill.
Mix skim milk powder .and
water. Beat with rotary or .
electric beater until mixture
stands in firm peaks. Fold into
chilled egg mixture. Makes
about 1 1/2 cups.
Note: This dressing separates
on standing. It may be beaten
again, but will be thinner..
GRAVY DARKENER
Dark gravies may be obtain-
ed by adding a darkener. to the
lighter, finer -flavoured drip-
pings ,produced by roasting tur-
key at a low temperature of
325 degrees F. Simply melt 2
cups of granulated sugar in, a
heavy frying pan over low heat.
Stir constantly until caramel is
dark brown. It will have lost
all sweet taste. Slowly stir in
two cups boiling water, Cook
until Caramel is' all dissolved
and syrup is slightly thickened.
Cool and store in closed jar or
bottle. Use as much as requir-
ed to give light coloured gravy
the desired colour.
Shower- dor
bride. -elect
A nuruber o f friends and
neighbours gathered at the home
of Mrs. M, Blatchford, Wed-
nesday evening to honor Miss
Barbara Boyd with a miscellaxt-
ecus shower prior to her mar-
riage on .November 29th,
Miss Boyd received many
beai4tiful and useful gifts.
Lunch was served by the hoses.
tesses, Mrs. Remy. Wheeler,
Mrs. Bill Henderson and Mrs,
Mae Blatchford, assisted by
Mrs. James A Currie,
BE wpm us Fore
'*as dinner
-KAY
AD
;70%.
We know you are a good Santa but there's an
easier way• to prove it than this. Make reservations
at/ THE BLUE BARN for your Christmas dinner and
give mom a real break/ She will think you are the
best. Santa ever.
We still have a few open dates for Christmas
Banquets,- but reservatiOns must be made. soon to
avoid • disappoin me
�i dui lei'� .-Jra-,03 ,
E,, PHONE O Q91- @
The Blue Barn P�RK;NG
COFFEE SHOP OPEN DAILY
7:00 A.M. TO 8:00 P.M.
Between Palmerston
and .'Listowel on
HIGHWAY 23
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BE THE SANTA THAT GIVES THE
GIFT THE WHOLE. FAMILY WILL EN-
JOY ALL YEAR 'ROUND—BEAUTIFUL
LUXURIOUS CARPETING.
Imagine the comfort you will be giving
your family. No more cold, bare floors. •
No more heavy footsteps in the hall.
Just warm, comfortable living. Put
some under your tree this Chri tmas.
' Your family will love every squarr inch
of it.
MR. AND MRS. PETER PFLUG were married in the United
Church here on November 9. Mrs. Pflug is the former
Claudia Haselgrove, daughter of Mr, and Mrs. Omar Nasal-
grove of Wingham and the groom is the soy) of Mr. and
Mrs. Earl Pflug of Kitchener.
,Al
NYLON
CARPET
FROM $5.25 ,oY.
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Many
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from.
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Also see our display of
FAMOUS
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IN OUR SHOWROOM
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Huron County's Mo*t Modern Lumber Sure
NORTH STREET, WINGHAM, PHONE 35746.S0
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