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The Wingham Advance-Times, 1969-10-16, Page 6Page C - - Winl;ltain Advance -Times, Thursday , Opt. 16. 1969 features from The World of Women 'µ Sodium restricted diets more appealing when natural. seasonings are added Mrs. Marguerite Kerr Mattox of Minneapolis, Minn.. who has recently been visiting in this area, supplied us with sug- gestions to liven up sodium re- stricted diets,. Mrs. Mattox was put on a rigid diet when she was hospi- talized for phlebitis. These suggestions from the Variety Club Heart Hospital in Minne- apolis have been very helpful to her and she felt there may be readers of the Advance -Times who would appreciate the flav- or and appeal which can be added to most foods on restrict- ed sodium diets. If both calories and sodium are restricted .on the diet one must eliminate any combina- tion suggested which contains sugar, honey, excess butter, cream, etc. It is also wise to use herbs sparingly until one is sure what they can do for food. If dried, add them to the liquid, if pos- sible so flavors will blend more easily. SOUPS Cook soup bones with fresh vegetables such as carrots, onions, and tomatoes. Season with bay leaves, cloves, `pep- per and dill weed or dill seed. Float thin slices of lemon on unsalted tomato bouillon. A sprig of parsley pulled through the centre of the lemon slice ' adds glamor and appetite ap- peal. , MEATS Lean Beef: Squeeze lemon juice on meat, sprinkle with dry mustard and pepper. Dust sage over the top of a roast be- fore cooking. Cook beef with different vegetables. Other 'suggested flavorings are mar- joram, nutmeg, onion, thyme, bay leaf. If allowed, grape jelly is good as an accompan- iinent.' • `'tearnbutger ?attest' - season by squeezing lemon juice into the meat before cooking.. 'just with paprika and pepper... Add chopped onions or oregano. When cooking on a charcoal grill, toss a few bay leaves on- . to the coals under the harnbuiig,F- ers. Other ,herbs May he used. Pot Roast: A teaspoon of mixed pickling spice with a pot roast given a delicious fla- •vor. Add a garlic bud. Meat Loaf: Lemon juice can be added. Poultry seasoning. Chili -powder and tomato as well as onion. Stew and Casseroles: Include such flavorings as dried chili powder, parsley. ; teaspoon • nutmeg, 1.teaspoott ginger. small amounts of sage . basil or • thyme. bay leaf and curry. • 1,iver: Broil. but before turning brush with a Mixture. of lemon juice, unsalted hotter and 'grated onion. Lamb: list: curry or oregano in lamb stew. \lint, garlic. rosemary, vit.egar sauce with a little sugar, broiled pineapple rings. Pork: Sprinkle with lemon juice and dust with paprika, onion, garlic, sage. Serve with applesauce, spiced apples or cranberries. Veal: Bay leaf, ginger, marjoram, curry, dill seed or dill weed. Serve with currant jelly and spiced apricots. POULTRY Stew chicken with a bay leaf, some celery leaves, onion and black pepper. Broiled chicken may be sprinkled with powdered rose- mary, thyme, or sage, and some remon juice. B roiled chicken may also be basted with a sauce of lemon juice, olive or salad oil, and a crushed clove of garlic bud, paprika for color. Basil may be used with chick- en cooked by any method. May be served with mushrooms or cranberry sauce. FISH Rub fish inside and out with lemon juice before cooking to add flavor. Use plain lemon or lemon butter mix. Broiled fish blends well with lemon juice, ,black pepper and onion. For baking try wrapping fish in foiltwith a slice of lemon , bay leaf, pepper and a little onion. Bake until tender and serve in foil; Other seasonings are dry mustard, paprika, tarragon, curry and mushrooms, EGGS Put a teaspoon of vinegar or onion in the water when poach- ing eggs. - Eggs may be scrambled in unsalted fat with a pinch of mixed herbs, or with fresh .to -- mato cut up with them, or small amount of water, adding curry or basil. Add cream, un- salted butter and parsley. U n - salted slivered almonds. Serve with lemon juice, unsalted but- ter and a bit of grated onion or chopped chives. Cold cooked green beans with vinegar and onion may be used as a salad. Other seasonings are marjoram, nut meg , unsalted French dress- ing, dill seed. Broccoli: Lemon juice or onion. Brussels Sprouts: Lemon juice with unsalted butter with a dash of dry mustard and mar- joram. Vinegar may also be used. Cabbage: Lemon juice or vinegar plus a dash of dry mus- tard and marjoram. Onion juice or raw onion rings. Mus- tard dressing, dill seed, unsalt- ed butter with lemon and sugar. Carrots: Cinnamon, nutmeg or ginger and unsalted butter. Lemon butter. Glaze w it h brown sugar. Lemon and orange juice and parsley, sprinkled with orange rind. Minced fresh mint adds . color and flavor . Thyme, rosemary or bay leaves may also be cooked with them, Cauliflower: Nutmeg. Lem- on juice and unsalted butter with a dash of dry mustard and marjoram. Corn: Green pepper, toma- toes. Peas: Chopped or powdered mint. Orange rind. Marjoram, parsley, chives, rosemary, on- ion and mushrooms. Baked Potatoes: Lernon juice, unsalted butter and grat- ed onion. Season with unsalted fat or sour cream, chives or grated onion. Mashed Potatoes: Nutmeg, cream, unsalted butter. Chop- ped parsley. Sour cream with dry horseradish or chives. Cur- ry with chopped chives or pars - le n• �sa1 �sG t Poi. Gds: Roll' In jack= green pepper and, dried chives. Orange juice, pineapple juice, or tomato juice may be used instead of milk in scram - bled eggs,.. e ::K7 • Gingeral�e may be used in omelets. Curryrosemary or basil . added to scrambled eggs. Use a few drops of lemon juice or vinegar on cooked eggs. For devilled eggs or an egg salad mixture, mash the yolks of fiard cooked eggs or whole chopped eggs with a little milk vinegar or lemon juice, powder- ed mustard, black pepper and salt free mayonnaise. • Other additions might be pepper. green pepper, mush- rooms. dry mustard, paprika, curry. Jelly, .pineapple and • applesauce may be used in ()Inc cic ts. VEC,ETAI3LES The general rule is to use 4 tsp. herb to three cups of cook- • cd vegetables. A small amount of 'sugar added during the cook- ing period helps to bring out the natural flavor of the veg- etable. . . Asparagus: Letson juice. `flour cream. A few unsalted nuts night be added. (; reen.ueans: Cook in a A SPECIAL SHIPMENT OF 42" .Flannelette In overall patterns, stripes and plains . . . Ideal for in- expensive costumes for -your Hallowe'en Goblins. 69 only yd. PLANNING ON CHRISTMAS SEWING? This Flannelette is also suitable for the Pyjamas, Nighties, Crib Quilts and many other items you may --have in mind for Christmas gifts. Now is the time to get started. Support the Lions Hallowe'en frolic Friday, October 31 • QUALITY ";;;-344 McDonaKIs'YARD\1141.1111111Ifig' intik nettafte,4 (Ai/timid eat : remaining oil gradually. beat- ing until well blended. FRENCH DRESSING 1 cup vegetable oil; I cup lemon juice or vinegar; tsp. dry mustard; tsp. paprika; " tsp. pepper. Combine well and keep cov- ered in the refrigerator. Shake well before using. 9 --- YOUR SINGER SEWING CENTRE - ZERO SALAD DRESSING cup unsalted tomato juice; 2 tbsp. lemon juice or vinegar; 1 tbsp. onion, finely chopped; pepper to taste. (Chopped par- sley, green pepper, dry mus - tard or other herbs may be also added, ) Combine and shake well. • Store in refrigerator. This dressing is excellent if there is a calorie restriction as well. ets and season with unsalted fat, minced parsley and fresh dill, or dill seed or weed. Mace, • chopped green pepper and onion Squash; Frozen squash -may be used. Lernon orange juice and cinnamon. Ginger or maim. Brown sugar and molasses. Boil- ed hubbard squash with sour. cream and .dill seed. Mash with lemon juice, unsalted but- ter, brown sugar and cinnamon or ginger. Black pepper. Sweet Potatoes: • Candied or glazed with cinnamon or nut- meg or cloves. Orange slices. Scalloped with apples and sug- ar. . Tomatoes: Basil or oregano. Sugar. Unsalted butter. Onion. SALADS„ Marinate cucumber slices and onion rings in lemon juice or vinegar. Add sugar if desir- ed. . Mix equal parts of lemon juice ,and sugar to top a fresh tomato or other vegetable salad. U se honey mixed with lemon juice for a simple sweet fruit salad dressing. Add orange and pineapple chunks to cabbage and mixed green salad -good with salt free French dressing or salt free mayonnaise. Unsalted nuts add flavor and LEMON BUTTER cup butter (I pound); 2 tsp, grated lemon rind; 3 tbsp. lem- on juice. Cream butter. blend in,grad- ually lemon juice and rind. Whip with electric mixer. VARIATIONS: 1/8 tsp. • savory and 1/8 tsp. rosemary may be added. Chopped fresh parsley may ,be added for a sandwich spread or may be used for meats and vegetables. 1 tbsp. chopped fresh herbs or 1 tsp. approved dry herbs, Use on meats and vegetables; vary amounts to individual taste. 1 tbsp, grated onion or chop- ped chives --excellent on baked potato; try also on green beans and squash. tsp. dry mustard and tsp. marjoram is very good on steam- ed, cabbage. • Mixture may4be placed onA.-,„ . waxed paper and molded int '� f a roll 'and frozen, C off 'Safi and use as `n ` ' eediiit _ * n Rin, GENERAL, SU GG ESTIOiS Cooking Fats: May be sele ted .from unsalted fats and oils such as Crisco, Spry, Wesson Oil, Mazola, unsalted lard, un- salted butter or unsalted marg- arine. Potassium Bicarbonate: Sub- stitute in equal amounts for so- dium bicarbonate in recipes which call for baking soda. Sodium -Free Baking Powder: Use in proportion of 1 tsp. for each tsp. of regular baking pow- der. Pies; Prepare with unsalted pie crust. Bread: Leaven with yeast but add no salt. A sweet dough can. also be made with cinnamon and sugar added. Check all labels to see if salt or sodium are included texture to fruit and vegetable salad. Green bean salad is good with lection juice, oil, chop - ped parsley and garlic or onions Chilled cooked hetet slices may be seasoned with vinegar and pickling spice for a relish or salad. Minced fresh basil or the powdered herb on sliced toma- toes. Unsalted tomato juice, heat- ed with oregano and basil may be made into gelatin salad by_ using unflavored gelatin and lemon juice and perhaps grated onion. SAI,Ai) 1)RI:ss1Nt;S M1AYONN AiSI: 1 or 2 egg yolks; a thsp. lemon juice or vinegar; 1 tsp. sugar; 1 tsp. dry mustard; i tsp. paprika; 2 cups vegetable oil. Beat egg with 1 thsp. of lemon juice. Add sugar. mus- tard, paprika, heating until well blended. Add oil a little at a time. beating constantly until a thick mixture forms. As mixture thickens, oil can be added more rapidly, while beating constantly. When dressing is very thick, beat in A SURPRISE 25th wedding anniversary dinner was held for Mr. and Mrs. Charles Mathers by the family at the home of Mr. and Mrs. George Townsend at Seaforth. A wedding cake centered the table and many lovely gifts were received. Thirty-two relatives were present. The neighbors and friends called for a surprise party on Satur- day night at Mr. and Mrs. Mathers' home. Cards were enjoyed , and gifts presented at lunch time. Brenda VanCamp wed in Goderich church Brenda Louise Van Camp and George Clarence Bailie ex - - changed wedding vows in S t . George's Anglican Church , God - erich, on Saturday, September 2'i at 2:30 p. m. with Rev. R. W. Craven officiating. The bride is the daughter of John-, Van •Camp of -Bol a and the late Mrs. Van Camp, 'and the groom is the son of Mr..- and r..and Mrs. George Bailie, of Blyth. The bride wore a street-, length dress of silk organza with long lily -point sleeves of ,lace. The shoulder -length veil. was held in place by a headpiece of petal lace 'flowers. She carried a white Bible crested, with yel- low roses. The maid -of honor was Miss TO REMOVE SALT - If unsalted butter or margar- ine are not available salt may be removed by boiling 1 quart of water and lb. butter or k margarine in a saucepan. Mix well with fork Let cool. -When firm remove fat from the top • of the water. Keep covered and .cold. Most of the salt is left in the water, discard the water. Golding Irophies presented to ladies CRAFTY C. RE,ATOR$ BELMQitE—The thftd meet^ ing was held at the 'horne of the leader. Mrs. Douglas McPher- son. Gail Renwick read the minutes. It was necessary to • change the original name of the group because a group in Wingham chose the same name. Mrs, McPherson rind Mrs. Dick- son showedthe girls how to do the feather stitch. The fourth meeting was in the arena. Mrs. McPherson was ill so Mrs. Dickson and her daughter Evelyn Dickson were in charge. Gail McPherson read the minutes, and the girls discussed the uses of the feather stitch. Mrs. Dickson taught them how to do the chain stitch. ' The group held its fifth meet- ing at the home of Joanne Kief- fer when Susan Underwood read the minutes. The roll call was answered by ten members. The girls discussed the uses of the chain stitch and Mrs: Dickson ,taught them the lazy daisy and the crewel stitches. Janice Kieffer served lunch. The next meeting will be held October 20th at. Marlene Inglis' home. Dorothy Bailie, sister of .the groom, who wore a street - length dress of blue chantilly lace over taffeta'with empire waistline. A chiffon veil fell to her shoulders and she carried a bouquet of pink roses. • Mi, Tohn A. Nesbit, of Blyth,; ' 444,0001,aithe 10,9P ''s best 44 man.v • .. v The `mother of the groom wore a royal blue cashmelanie` dress with turquoise accessories, and a .corsage of pink carnations The reception was held at Tiger Dunlop Inn where yellow mums with white candles on blue silk made a lovely table setting. John A. Nesbit was the master of ceremonies. Guests were present from Blyth, Au - burn, Belgrade, Toronto, West- field and St. Thomas. Fora wedding trip to Niagara Falls, Peterborough, Toronto and the Ottawa Valley the bride. donned a two-piece brown suit with brown accessories and a corsage of yellow roses. The, young couple will reside in Blyth. Last Thursday the ladies' golf members held their closing meeting and presented 'the tro- phies to the winners of each competition. • The McKinney tray was won by Mrs. Norman Elliott. The McKinney trophy went to Mrs. Eric Walden. The Dorothy Con- ,ron rose bowl was won by Mrs. Tom MacLaurin. The Carling trophy went to Mrs. Joe Kerr. The ringer score was tied by Mrs. Kerr and Mrs. W. B. Con- ron. MR. AND MRS, S. KEITH HENRY were married in Vic- toria Street United Church, Goderich, by Capt. Ralph Hewlett of The Salvation •Arrny. The bride is the former Sharron Diann Baechler of Goderich. SLICK STITCHERS BELGRAVE- - The fifth meet- ing was held at the home of Barb Muilwyk on October 13. Barb read the minutes, follow- ed by the roll call. The next meeting wi11 be at Lawrence Taylor's on October 2Q.. The girls learned how to make a twisted cord, the fly stitch and the Roman stitch. Marg Ro- bertson thanked Mrs. Muilwyk and the meeting closed with Taps. 4 Want $1,51 6.21 in five years? That's what you get when you buy a Victoria and GreyGuaranteed investment Certificate paying the highest rate in history... a magnificent eight and a half per cent. And Victoria and Grey Guaranteed investment Certificates are fully guaranteed,. both as to principal and interest. 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