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Home My WebLink AboutThe Wingham Advance-Times, 1969-05-22, Page 5110 here To, the six. ,hundi`ed. thousand. 1 residents of ihe,,l rovince'of New ' rirunswtotidiete is great .excite» men; in the air thele days, And. the excftern t is shared by hl dreds of thousands o- f former • +)A ..r 1 *'1 SIM •ale v91 ell 0) !. t, • New :Brut► wlckers, and Marirtm- ets generally,, as well as,genlw ; Lets :around the world, "1'hm x0040 ;1? -40; ftddlehead time and the crop is large. And. that's a mighty good reason for IT'SA ROUND -UI OF SAVINGS PARDNER We have rounded up another herd of savings for the Economy minded. Saddle up and ride into our corral for Big Money Saving Values. The corral gate is Open 9 a.m. to 9 p.m. Daily -- Sunday Noon to. Six. ROUNDUP FEATURE SPECIALS TUMS � . Bottle of 100—Reg. 89c JOHNSON BABY :OIL c 9 5-oz.—Reg. 89c TAME CREME RINSE Sr 16 -oz. Jumbo Size—Reg. $1.79 TONI HAIR CONDITIONER 5Ci( Tube—Rag: 51',00 • ROY ,E PAPER1OWfLS 4 ,i.. Assorted Colours—Twi n Pack PATENT AIED/C/NES • COSHEI1CS • TOBACCOS elebration, a y The Aa iddfielre*dPreen, an unusual fern thac gets its name from its resemblance o thehead of violin, has a delicate flav- or that is, unique and :soy delj,. clops that it has become n o t only a nation-wide favorite but .a delifcacy that is `appreciated internationally. Its emergence above t h e ground is the signal for amany New Brunswickers to go on pick- ing parties in the province's. In- tervale lands and to eat the - green hegreen with shad w ich "run "in the New Br r w k rivers early in the spring. is very much a tradition in the province -by - the -sea. But fiddleheads are especially delicious as kveg- etable on almost any menu. They are more widely en- joyed today then ever before by virtue of a New Brunswick froz- en vegetable processing plant having the foresight some years ago to freeze the greens and then to market them widely. Fiddleheads cannot be grown under cultivation and the com- pany buys the fiddleheads from Indians in the northern parts of the province. The Micmac and Maliseet Indians zealously guard their rights to what is recognized as the best growing area in the province and have done so for many years. To this day. nobody challenges them as they harvest the unop- ened fronds whichgrow along the freshet swollen streams and. the mighty rivers, so much. a part of the New Brunswiok scene Although the gathering of fiddleheads provides the Indians with a substantial source of in- come, there are. seldom enough fiddleheads to fill the demand that awareness of the greens has created. This year's crop, how- ever, gives every indication of being larger than usual. The fiddlehead is actually the unopened frond of the Os- trich Fern, masquerading under the name of " Onoclea. Struthl- opteris" in Gray's Botany and, later reclassified as "Pteritis Pennsylvanicum". Although found in various parts of Eastern , Canada, it grows most abund- antly in the valleys of the Rest- igouche and Matapedia Valleys. "Each 'year a Fiddlehead- Fest- 4va1 is hid pn a small island In r11t i e S t; John Rivet which is '"'"4.• attended by Indians from vari- ous reservations in the province and from the neighboring State of Maine. At this event, ,which lasts from Saturday .to Monday, the Indians co inpete in various games and present tribal dances. 1 IY The Women's ,institute: meed ng washed last' hutxw day f n the ,council chanther with. the new pre;aidenr, Mrs? �.. 1. Lockridge presiding. president welcomed.the kelt- grave e1grave pelts, The June meeting will held on June 12 instead of1p,. Mrs. A. Lockridge, gave a re's port of the officers' convention, in Guelph at which she was .a. delegate, The roll .call. wad answered by a grandmother's cure. The motto, "Growing Old` Gracefully" was given by Mks. Charles Shiell. A solo was sung, by Mrs. T. Jardin, accompan- ied by Mrs. Keith McLaughlin; A paper on "The Little R e d School and the Central School"4• was given by Mrs. Lockridge. 0 A rpoern "What a Grandmother Is 'was given by Mrs. C. Shied,, The hostesses were Mrs: MR McBurney, Mrs. Laura Gal- braith, ` Mrs. Emily Elston and Mrs. O. Holmes, who served lunch. Prizes were awarded to the following: Oldest great-grand- mother, Mrs. Carruthers; old- est grandmother, Mrs. L. Pat- terson, youngest grandmother, Mrs. Norman Coultes; grand -, mother 'who has andcan still Eaiapia�in someone's h WRAP WITH EASE—Sandwiches retain freshness and fla- vor for two weeks if they're wrapped individually in 4ouble-thick clear plastic sandwich bags before they're -frozen. Placed frozen in lunch box or bag, they'll defrost ' 1n two or three hours to be fresh at lunchtime. '•wear her wedding dress, M r s .fester Bradburn; grandmother "With the most grandchildren, Mrs. Carruthers; grandmother t Lith the largest family, Mrs . Terson Irwin; grandmother who went the farthest on her honey- . moon, Mr's. E. Elston; grand - r other who has her own long hair and never had it cut, Mrs. Arnold Halliday; grandmother with 'the nearest birthday, Mrs. L. Patterson. . 17 tr (Pl0101, .m,, MOH --Rev. Gordon L. Gower, Baptist minister at Hantsport, N.S. , and Mrs. Gower are vis-' iting with the latter's brother, Mr, and Mrs. Ed Edighoffer. They will return to NovaScotia on May 27. Generally, a word to the wise is resented only by the know-it-all. Skim milk powder desserts for the family or a party - Desserts need' not Ire laden with calories to be delicious and satisfying. When made with skim milk powder theycan be economical, elegant and ex- citing. 0 Skim milk"powder is in abundant supply these days and it is often featured at special • prices. Homemakers realize it is truly a convenience food be- cause it can be kept on the kitchen shelf. They add water in the proportion stated on the package then mix it well. They keep it. chilled, and it is ready for drinking or using in making milk desserts. The thrifty cook uses-itPin baked custards or 'in 1 puddin es r *Weir f o king. Julia com- bine the skim milk powder with the dry ingredients in the prop- er proportions and make the pudding according to directions on the package, using,water in place of the -milk. 0 PEACH DELIGHT CAKE 1, can (19 -ounce) peach halves 1 envelope gelatin (1 tablespoon) 1.cup syrup from peaches _ 1/8 teaspoon almond extract 1/2 cup shredded coconut 1/2 cup cold water ° 1 tablespoon lemon juice 2/3 cup skim milkpowder Dash salt 1/4 cup sugar 1 angel cake (home-made or commercial) . Drain peaches and save syr- up. Set aside 2 peach halves for decorating and dice the re-', rnainder. Soak gelatin p 1 cuph syrup from peaches, then melt over hot water. Add diced peaches and almond extract. 'Chill until beginning to thicken. Fold in coconut. Combine wa- ter, lenrn juice, skim .milk powder and salt. Beat with an electric or rotary beater until mixture stands in firm peaks, about 5 minutes. Gradually beat in sugar. Fold whip into jelly mixture. Split cake into 3 layers. Spread part .of peach mixture between layers: Spread remainder on sides and top of cake. Chill until set, about 2 hours. Decorate with slices of peaches. 8 to 10 servings. MOCHA BAVARIAN 1 envelope gelatin (1 tablespoon) I/4 cup of cold water • package (4 -ounce) chocolate pudding and pie, filling • 2 tablespoons instant coffee 1 cup skim milk powder ;cups cold water `'l'tablespoon lemon juice 1/2 cup cold water 2/3 cup skim milk powder Dash salt 1/4 cup sugar 4 teaspoon vanilla a ^ , Soak gelatin in the 1/4 cup Id water, 5 minutes. Mix chocolate pudding, coffee and ,the 1. cup skim milk powder. Tial add'the 2' cups cold coons,con-.i ;, 'y`until thicken "7 Add., gq1atin and stir until melted. ill'until beginning to set. Combine lemon juice, 1/2 cup cold water, 2/3 cup skim milk powder and salt. Beat with an electric or rotary beater until mixture stands in firm peaks, about 5 minutes.. Gradually boat in sugar and vanilla. Fold ,. into chocolate. mixture. Turn into 5 -cup mold 'and chill until set, about 3 hours. 6 servings. APRICOT CHIFFON PIE Graham wafer pie shell 1 1/4 cups crushed graham waf- t, ers - 1/4 cup icing sugar 0 1/4 teaspoon cinnamon 1/4 cup butter, melted , Combine aU ingredients. Press mixture on bottom and sides of 9 -inch pie plate. Bake at 375 degrees F. for 8 minutes. Cool. Filling 1 can (2 8 -ounce) apricots 1 envelope gelatin (1 tablespoon 1/2 cup syrup from apricots 1 tablespoon lemon juice 2 egg whites 1/4 teaspoon salt 1/4 cup sugar Whipped Topping 1/4 cup cold water 1 1/2 teaspoons lemon juice 1/3 cup skim milk powder Dash salt 2 tablespoons sugar 1/8 teaspoon vanilla This man had nothing to do butwait for the end of a long life. He .didn't want to wait alone. Now he won't have to. The Salvation Army will provide him with a home, friends, comfort, and security: The Salvation Army never refuses assistance to .those in need. To provide the homes, hospitals, clinics, and other services necessary for the dignity of humanity, The Army needs your help. Donations may be mailed to: THE SALVATION ARMY BOX 610 = WINGHAIVI Give to the Red Shield Appeal • O THESE SUMPTUOUS DESSERTS have one thing in com- mon—skim milk powder. The dry powder was made into a "whip", then folded into gelatin bases which have peach, mocha or apricot. flavor. The result is a filled and iced angel cake called "Peach Delight Cake", a shimmering -4 molded dessert, "Mocha Bavarian" and an "Apricot Chiffon ' Pie" in a graham crust.—Canada Dept. of Agriculture. 14•qturu from The World of Womn Drain apricots and saVe syr- up. Set aside 3 nor 4 apricot halves for decorating. Press re- mainder through sieve or puree in electric blender. Soak gela- tin in 1/2 cup apricot syrup, 5 minutes, then melt over ho t water. Add to apricot puree and stir in the 1 tablespoon lem- on juice. Chill until beginning to thicken. Beat egg whites and 1/4 teaspoon salt until soft peaks form. Gradually beat in the 1/4 cup scar until stiff. peaks form., Fold meringue in- to apricot mixture. Combine water, 1 1/2 teaspoons lemon juice, skim milk powder and dash sale. Teat until mixture stands in firm peaks, about 5 - ' minute§.. Gradually beat in the 2 tablespoons sugar and vanilla.. Fold whip into apricot mixture, turn into pie shell and chill un- til firm, about 3 hours. Decor- ate with sliced apricots just be- fore serving. 6 servings. �orrk., minister showy pictures The afternoon unit of the U, C. W. of the United Church was held in the Sun4ay School room under the leadership of Mrs. Frank Howson. The meeting was opened with prayer by Mrs. Howson followed by the singing of "Breathe on Me Breath o f God". This was followed by the reading of the Scripture lesson by Mrs. Dustow. Mrs. P, S. MacNaughton ' read a poem "The.White Mag- nolia Tree". Mrs. Roulston led in prayer. Mrs. Keating sang a solo, "How Great Thou The Wingham Advance - Times . Wingham, Ontario Second Class Mail Registration No. -0821 Return Postage Guaranteed. / / / / / Art". Rev. George Saeh of was introduced by Rev'. ,,. B. Passmore, fie :showed pictures of Labrador where he h. eleven years in the miss f; Their work was rren very rewarding, He was thankedaby Mis Wad. Mrs. Fingland took charge of the busing part of the meed, ing. The offeringwas reopivai and the meeting closed with prayer by Mrs. Fingland. Air • Trali • EId� Bus Tours,- Nedi1 FREE INFORMATION and RESERVATIONS LISTOWEL TRAVEL 291.4100 OUR SPRING SALE CONTINUES WITH SAVINGS SAVINGS OF AT LEAST 25% OFF . SPRING . WEAR FOR CHILDREN SIZES 2-12. GIRLS' SPRING HATS . AT 1/2 -PRICE , BOYS' AND GIRLS' COATS 0' INFANTS' COATS AND PRAM SUITS' GIRI,.S' PANT SUATS. - -� 25% TO etitgl35%OFF /76 JObEFH/NE 67 14//,t/6NA/t.I ONT. ur vegetables good for you? pl .I I•,•I V.If .40 * . Good Housekeeping: *V161.0 of , u'' 0'6 ou bet! And only Special Formula Hollywood Bread gives you eight vegetable flours made from carrots. pump- kin. IettUce. artichoke celery cauliflower. cabbage and parsley All t krIlfully blended with specially selected grain flour for a truly delicious and refreshing taste good -tasting'' Hollywood Bread in either Rich, Light or Nut Like Dark Both available at your grocer., FREE Hollywood Diet Booklet Pick yours up where you buy your Hollywood Breidl BAKED EXCLUSIVELY IN THIS AREA By Hollywood Try 9