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HomeMy WebLinkAboutThe Wingham Advance-Times, 1969-10-02, Page 5• 0 Wilbert fWin wrenoe 1r a a few daysre tl In Banton, tine they atte'?�de4 be .41.110.. of a 'cousin. „ p wOe1 at :the ine or Mrs, Thomas T140411$90 p0/C1. Street were M. and goaniei Barr sofootiand,. M .Jesde l3arr Qf London, Ont,,, #, nd Mr, .and Mrs, Gordon *ley of'Brarnpton. Mr. and Ma, Paul Hershey of Kent, Ohio, Waited from Tuesday to Sunday at thePine bourne. Ronald Kieffer. son of Mr. and Mrs, Oscar Kieffer of R. R 1, Bluevale, left Sunday for Lynn Lake, Manitoba,, where he has taken a position with Sherrett Gordon Mines. Euchre A Yeg surf duce, chte,, sponsored by the Wo- men's tttute, was' held 144 Thursklay afternoon in the COM., on . tacker with 1 tables Play. The winners were, ff, Mrs. Oearge PIsehri ann: of Wale earton second, Miss Mary klehn, tbitdd Mss. Jeaun ,Crurtap,. T • Mr. and Mrs, Walter Nicol of Shatter, Calif. , are visiting with their sister-in-law, Mrs. Annie Nicol. -Miss Dorothe Comber of Bobcaygeon returned home Tuesday after visiting friends here for several days. Miss Comber also attended Rarest Thanksgiving service at St . Paul's Church. 1 YOU need this ► when deep—fat frying • II French -fried potatoes; chicken, and many otherfoodsare delicious when prepared . in your deep -fat fryer. But, for safety's sake, keep the frying temperature at the proper level by using and watching a cooking thermometer. The flash point, or temperature at which the vapours from the boiling fat can be ignited by a match flame or spark; is less than 1.00 degrees above the maximum frying temperature of 400 degrees. And the ignition temperature, at which the hot fat itself can purst into flame, is only about 200 degrees higher than the flash point. Therefore, it is very imp rtant to keep the frying temPerature to a controlled, safe level. 1 l FRY 360 Never Leave your fryer unattended while warming fat to frying temp- erature. Because heat from the stove element under the fryer cannot escape rapidly, the temp- erature of the fat rises quickly. It can increase past the frying level to flash point and ignition stages in the time you might take 'to answer, the door or telephone. If you are interrupted by a call during frying, be sure to turn down -the element underyour fryer. Don't rely on fryer thermo- stats although they help reduce the danger of overheating, they 'don't always .work. ou you •litre o enjoy s t— deep -fat frying in Vour home? CIAG has a limited supply of reliable, deep -fat frying thermo- meters available at cost. To obtain one, please.complete.the attached coupon and send it with your cheque or money order for $1 ( includes 5% sales tax) to CIAG INSURANCE. • V To CIAG INSURANCE Priory Square, Guelph From Address Please send me a fat, -frying thermometer. i Enclosed is my o cheque or money -order for $1 1 CIAG INSURANCE CO OPLRATOHS Itis L'HA'.(I ASSOC111'11 A.C.W. afteii.n p nee i9 • Stretch nylon tights will last much longer if they're put on correctly. Most import- ant rule: ,don't yank! Above hosiery styles from Empire Hosiery Limited, Toronto. Fish fondue is fun for informal party In Switzerland. fondue is regarded as a friendly, dish be cause everybody eats from the sarpe pot. Recently this idea has become popular on this side of the Atlantic and the convivial little fondue pot is to be found in more and mote homes. For a small. 'informal supper party of four to six people. fondue provides great fun and good eating. Each guest is a chef. Chunks of fish ormeat are speared on wooden fondue skewers. cooked in bubbling hot fat right at the table, then dipped in a flavourful sauce and eaten. FISH FONDUE / pound salmon steaks / pound halibut steaks 1 pound raw medium-sized shrimp pound scallops 2 cups salad oil (approximate) , 'Richelieu sauce; recipe follows Chutney sauce: recipe .follows Seafood cocktailsauce: recipe follows 3 lemons. cut in wedges Cut salmon and halibut into 3/4 -inch cubes. discarding skin and bones. Peel and de - vein shrimp. Rinse scallops INVESTIGATE - THEN INVEST YOU, TOO, COULD .BE THE PROUD OWNER OF A CUSTOM REBUILT CHESTERFIELD WITH THESE EXCLUSIVE FEATURES: *Maple, Birch or Ash fully dowelled, glued, ,reinforced. *Substantial spring construction to cur- tail complaint of foundation collapse. *Proper and adequate use of insulator and cushioning to eliminate "spring feel" problems. hardwood frame screwnalled and *Fabric selection with more consider. ation to traffic demands of today's liv- ing, uncompromised by "market" dice tater. *Individuality of re -design to comple• ment your decor -exclusively yours. *Guaranteed "Full Value - Plus" for your upholstering dollar, with suite con. struction like THEY USED TO BE . SOUNDI ONLY AT E.M.S. UPHOLSTERING IN WINGHAM can you learn the secret of acquiring precisely what you expect and should get in a chesterfield. And it will cost you much less NOW, and in the long run, than you may have been led to believe. INVESTIGATE all the advantages of having a complete customized upholstering renovation at the shop with the OLD TIME KNOW-HOW with NEW TIME IDEAS. Rerrlember, it costs nothing to talk. Call 357-1011 for a NO OBLIGATION appointment. UPHOLSTERING E.M.S 20 WATER STREET W I NG►HAM 357-1011 "Custom upholstering for those who demand and appreciate superior workmanship." under cold, running water to " remove any grit; drain and pat dry. If targe, cut in half. Ar- range fish and shellfish on a tray in separate sections. Covei with plastic wrap or foil and refrigerate until cooking time. Spoon sauces into small serving bowls; carver and shill. Place lemOn wedges in a .bowl;,cover and chill. To cook. heat oil in a fon- due pot over an alcohol burner until it starts to bubble. M one end of the table arrange *ray of fish with .condiment sauces alongside. Let each per- . son take a selection of fish .and shellfish chunks on his plate,. also some of each of the sauces and several lemon wedges. -A =donated fondue plate for each guest is recommended. The guests sit around the fondue pot. Each one spears a piece of seafood on his wooden fondue skewer and dips it into the bubbling oil. When the morsel has taken on a whitish • tint and there is 'a tinge of brown on .tk�g edges, it its cook- ed. The salmon and halibut OM cook in about 2 minutes, the shrimp and scallops in . about 3 minutes. Before eat- ing, each piece of fish is dipped into one of the sauces �r is sprinkled with lemon Juice. Makes 4 servings. RICHELIEU SAUCE: Mix together 1 cup mayonnaise, eup•dairy sour cream, 4 tea- spoons lemon juice, 1 teaspoon finely grated lemon peel, and } wingharn Advallee4l0lea, y. Oct., Com BRIT --The ACW after- noon group 4f St. Stephen's Anglican Church held its Sep- tember meeting at the home of Mrs, R. T. Bennett, with the president, Nits. Gordon*[ender- woof, presiding. Seventeen. were in attendance. The "Come Ye Apart" service from the Liv- ing Message was used. The roll call on "Growing old gracefully" brought some interesting responses and thoughts. Mrs. G. Underwood gave a paper on the same subject say- ing, "Your desires to help re- main the same as you grow older, but you are sunable to ac- complish the same things. Much is said and written about being young at heart. You can be if you wish. Like autumn, old age is the time to benefit from experience. Apple blossoms in April bring fruit in autumn. Cultivate leisure interests. " Rev. H. b. Jenkins'spoke briefly on the same subject. He said so much value is placed on work in our younger days that we do not develop interests for our leisure in old' age. Minutes were read by Mrs. R. T. Bennett, and plans com- pleted for the booth at the How - ick Fall Fair on October 4th. The meeting closed with prayer by Mr. Jenkins and the hostess served lunch. Tender green beans are snappy eating with a good contribu- tion of vitamins A, C and minerals. This crisply slender leg- ume is suggested in a tureen of hearty chowder with fresh onion slicing its way through our succulent soup. Though we enjoy this vegetable during all seasons, Florida is the big winter supplier. When buying look for beans that are crisp and have a fresh, bright appearance. Generous ladles of our New England style Snap Bean Chowder make a great lunch or supper entree for cold weather days.. GREEN BEAN CHOWDER 1 pound fresh green beans 2 mediumwsized onions 11/2 cups water 1 beef bouillon cube 2 1/2 teaspoons salt 1/4 cup butter or margarine 1/4 cup flout 1/8 teaspoon pepper 8 cups milk Remove endo from green beans and cut into 1 -inch length. Thinly tflce onions. Combine beans, onions. water, bouillon , DONNYBROOK Mr. and Mrs. Scott Robinson of London and Mr, and Mrs. Bert Robinson of Goderich call- ed on their cousins, Mr. and Mrs.. Edward Robinson on Sun - day. --Mr. and Mrs. Lynn Finni- gan and,Timmy of Bay Ridges, Corporal and Mrs. Alan Nicol and Cathy of Camp Borden and Mr, and Mrs. Wayne Nicol and family of Brampton spent the week -end with their mother, Mrs. Annie Nicol. --Miss Ruth Gibbons returned to London on Sundayafter spend- ing a three weeks' vacation with her parents, Mr. and Mrs. James Gibbons. Ruth has ac- cepted a position on the nursing staff at St. Joseph's Hospital, London. --Miss Marion Adamsof Gorrie has accepted a position in Vance's Drug Store. cube and 1 teaspoon salt in large saucepan. Cover and cook over medium heat 10-12 minutes or until beans are ten- der; do not drain. Remove from heat. Melt butter of margar- ine; blend in flour, remaining 1 1/2 teaspoons salt and pepper. Gradually stir in milk. Cook over medium heat, stirring con - nanny, until mixture thickens and reaches boiling point. Stir .in vegetables and vegetable liquid; heat to serving tempera- yule, stirring constantly. Makes About 6 cups. a teaspoon Worcestershire sauce. Makes 13 cups. 'CHUTNEY SAUCE: Mix to- gether 3/4 cup dairy sour cream, 1 teaspoon curry pow- der, and # cup chutney, chop- ped pr pureed in a blender. Makes 1 cup. SEAFOOD C OC KT AI L SAUCE; Mix together / cup chili sauce, 1/3 cup catsup, 1/3 "cup plepared horseradish, and If teaspoons Worcester- shire sauce. Makes 1#. cups. by Conc,um rs" Association of Canada "If you are a woman of 45; • you may have the money in your purse to buy a dress but you will probably have trouble finding one that fits you and suits you. If you are 55, you will have to look a lot harder. If you are 65, just forget it". This is the reaction of many Canadian women who feel that older women are virtually for- gotten--asfar as style and fit are concerned- - by the garment industry. • Before the manufacturers and retailers rise up to say there is not enough demand, lot them look at what they offer to wo- men with the purse --the wo- men who sparked a recent sur- vey conducted by Consumers' Association of Canada. More than one woman in 10 in Ontario --to take just one province --is over 65 and many of the million and a half women in the Canadian labor force are over 55; .they have the money for more clothes, if only they had the choice, Attractive, comfortable clothing can be a source of pleasure at any age and the manufacturer or retail- er who "digs" the wishes of the senior woman may uncover a gold mine. Few advertisements are aim- ed at the "well-dressed older woman". Garments are design- ed with a dismal lack of imagim ation. "Designed "-is. hardly the right word. This lack of imag- ination shows up in dresses made in a style no younger person would wear and closed with a long, back zipperfew older people can reach, , For a woman unfortunate enough to fail outside the neat little age group the trade seems to cater to, there is only one criterion left; does it fit? Most of the time it doesn't. The need for alterations shows a trend toward older women need- ing narrower shoulders, shorter - waist length and wider hips. Perhaps it is time for a new set of size relationships geared to the older figure. Half -sizes may sometimes suit older women but they do not always fit older women. Size-12older people find dress ;s too juvenile and tall women cant cover the knees. Many a dress would be otherwise a good fit if only the hips were made larger, or maybe it's all right except for a short, tight sldrt. Too often, if the style is neither too youthful or mid- Victorian, the color is wrong. Older women do not always deo mand high style but any wo - man derives pleasure ftontwear.1 ing becoming c91ors,. it h=d to understand 'why tnatuactur. ers persist in wing unadorned blank, dull wines and greens . and bright, hard blutsr and ; or stiff, shiny fabrics or pry Patterns w ► ems im muddy tors, soft shades of almost any are flattering, to. sk s no blooming with youth. One sales clerk. told CAC that when a smart dress nppeaSt' in the 'half' -size section itIS soon snapped up, Some Mme►- facturers seem able to producae reasonably -priced - rlced dress that,, are attractive in color, sly. Styled, easy to get -into, 00111- fortable to wear and not Oft - cult 'f -cult to •care for. Why can't others? Help may be at hand. T committee on.standardizatibn of garment sizes of the Canadi- n 'an Govemment Spt:cifieations Board recently decided to study women's garment sizing with a view to developing some, sys tem of standardization. Should there emerge frorn this a net size category to fit the older figure, and provided the gar- ment industry is persuaded to devote as fraction of the tirne • 'now catering to teenagers in designing for it, hundreds of ,thousands of Canadian women would be given a new lease on life. If . you have any comm€ on the subject to add to our'; vey; write: "Garments",; ,sumers Association of,Cana 100 Gloucester St, , :Ottawa , RHE • P Rumacaps capsule give proven relief Rumacaps are specially formu.-,` lated' to give you fast relief -the very fist day -from nagging rheumatic paint and aches.'Alto • proven effective for relieving lum:= bago, sciatica, headache and neuritic pains. Ask for nevi, Rumadaps-a distinctiveblue and white capsule of soothing comfort -at your local druggist's. Rumacaps are capsules of soothing comfort! 404 ;may. 1 Itomacaps. n 1A Clothing for Girls, Misses and Lollies Boys' ear BOYS' TROUSERS Corduroys in Regular or Permanent Press or Permanent Preis Koratron in Green, Gold,. Blue and Brown TURTLENECK and MOCK TURTLE JERSEYS in sizes from 4 to 16 BOYS' SWEAT SHIRTS and WARM, .COMFORTABLE CARDIGANS and PULLOVERS • GIRLS' and d LADIES' WRANGLER GIRLS' STRETCH SLIMS in Plaids JEANS in Corduroy or Denim with and Plains. Some with Flare Bottoms. Regular or Flare Bottoms. Come in Sizes 4-6X and 7-14. CARDIGANS and PULLOVERS with Turtle, Mock Turtle and VsNecks. SEE OUR TEEN DRESSES in new fall colors and styles. Also SLIMS, JUMP- ERS, SWEATERS and SWEATER • VESTS. SLEEPWEAR for. CHILDREN and LADIES. CHILDREN'S KNEE SOCKS. WINTE WEAR is now arriving, including CAR COATS, SKI JACKETS and BENCH WARMERS MR. TONY by White Stag MIX AND MATCH CO-ORDINATES FOR LADIES, MISSES Sweaters, Jumpers, Skirts did Slims McDonald's :ndAttz7 .etzaVel (*i/dteie.JOra GOODS THE WINGHAM SINGER SEWING CENTRE 461141111111141414444416