The Wingham Advance-Times, 1975-04-10, Page 19A
oed to nine
for cultivaiting
wait
He claims it was
dental. however, 00 that he
thought of selling the can,
natlis only when the plants
grew alter he had scattered
birdseed in his gird*.
WASHINGTON His,
torcal areas comprise Well
over bag the 0441010o Naf,
*nal Park Systesn. -
Altogether, properties
were found eligible for desk.
!ation * National Historic
14andmarks in 10/4, bringing
the total number to nearly
1,200 properties.
•
Mone
Saver
BY gitir JAH,14§
• (40118h) of all iblpia
and sines continuo to no
standing iteM On many go;
very liSts. It has the advan-
tages of easY PreParation, is
geattawfit With meat, fish or
fowl and stretches the serv-
ing portions.
Cooks sometimes tend to be
confused as to what pasta re-
ally is. Macaroni, [Weld%
spaghettini (finer spaghetti),
capellini (finest cut Spaghet-
ti), tagliatelle (noodles), la-
sagne (very wide noodles),
and many other sizes and
styles are all members of the
pasta family.
Ravioli, cappelletti, agnel
lotti, and tortellini are little
thin forms of dough folded
over a filling.
• Those associated with Ita1.
ian cooking will insist that
any of the long pastas should
be cooked as they come from
oom
a
meat, fish,
.i.;1 good
fowl
the Package, rather than be,
UV NV/tern WO more man-
ageable pieces. If so doing,
the triCi; to_push one end of
a-hundful spaghetti Into
boiling water, letting it grad,
ually wilt and sink untilit is
completely submerged.
All ftprms of pasta areeeally
to cook, but do not overcook.
Perfection is pasta which is
just tender, but not mushy. A
tablespoon of oil in the cook-
ing water will prevent its
sticking together.
Of all the pastas, the eigg
noodle is the most popular to
have entered American cui-
sine.
But until you've tasted
them homemade, there's still
a great treat waiting.
Those we give here are best
cooked within an hour after
they are made. To hold them
longer, wrap in plastic and
refrigerate for a day or two at
Beautiful crystal baskets for
your hall, bedroom or bath-
room.
Reg.$14.98
4.77
LIVING LIGHTING
, WESTMOUNT PLACE SHOPPING CENTRE
INSIDE MALL
•Westmount Rd. and Erb Street, Waterloo
" Phone 576-0730
Open Daily 9:30 to 6
Thursdays and Fridays Until- 9:30
Distributors of Sylvania quality
lighting products
HELPFUL HINTS
FOR STORING
MAPLE SYRUP
. After opening,
Maple Syrup must
be refrigerated.
2. If you wish, after
opening a large
container, hut
syrup to 180° F.
and pour into steril-
ized jar ls and seal.
BELMORE
MAPLE PRODUCTS
For Maple Syrup
Maple Butter and
other Maple Treats
The Village of
B E L
Invites you
to its
MAPLE SYRUP FESTIVAL
APRIL 12th, 1975
Darling's Garage
AND FARM REPAIR
KENDALL OIL
DISTRIBUTOR
Belmore, Ont.
Phone 392-6484
David Metcalfe
LIVESTOCK SHIPPER
Hogs
Monday
Cattle
Tuesday
BELMORE, ONT.
Phone
392-6657
392-6156
Belmore General Store
Groceries - Meat - Hardware
THIS WEEK'S BARGAIN BUYS
*APPLES BY THE BUSHEL
*ORANGES
*POTATOES
*HOME-MADE SAUSAGE
MARJ & DICK KONINGS
• Belmore, Ont. Tel. 335-3742
JOHANN
Insurance Agency
BELMORE • CLIFFORD
335-3001 327-8041
392-6222
General Insurance
iielmore Farm
Sales & Service
Distributors for
*GEORGE WHITE
*EASTERN
*ALLIED
*JF
FARM EQUIPMENT
Repairs To All
Makes of
Rim Machinery
BELMORE, ONT.
335-3130
392-6059
OTTO HOHNSTEIN
CUSTOM SAWING WELDING
PIPE BENDING - GENERAL REPAIRS
Belmore, Ontario
Phone 392-6274
BELMORE CHAMBER
OF COMMERCE
dedicated to com-,
munity betterment is
continually sponsoring
projects involving
local citizens.
YOU ARE CORDIALLY
INVITED TO ATTEND
* Regular meetings of the
Chamber of Commerce held
the first Thursday of each
month.
* Maple Syrup Festival in the
Community Centre on April
12th, 1975.
*Roller Skating Friday and
Saturday nights in May.
* Dance on Ma03rd featur-
ing 'The Crippled Duck'.
* Dances throughout the sum-
mer months.
Share in the life of
the Community
through the Chamber
of Commerce
LEN METCALFE ti
ANTIQUE DEALER
*Buggies and Cutters Wanted
to Purchase
* Old Items Bought and Sold
* Race Horses For Sale
BELMORE, ONTARIO
392-6496 3354625
BELMORE FEED MILL
Kenneth M. bickson
Res. mill
392-6492 392-6522
335-3613
Feed Service - Animal Health Service
at 050 degrees for hslf
(This temperature and f
a cemPletelY thavied casser*,)
—SubnAtted tor
MarilYn Robertson.
RI13, Walkerton.
Tana Macaroni•CoaliscrOle
11/2 cups macaroni
t can mushroom soup
small can tuna (flaked)
Grated cheese
the most. You may want to
experiment with free4118
them, but the results may not
please you.
If you happen to be stewing
a chicken on the day the e00-.
dies are made, drop them mu
the rich broth to cook for 921
even richer flavor. Other-
wise, cook them in Wiling
salted water to which you
have added a tablespoon of
oil. They will need to cook
about nine to 12 minutes, or to
your taste.
Drain and use in any favor-
ite recipe or simply tossi with
butter and cheeseior a tomato
sauce. A sprinkling of poppy
seeds also adds a delightful
touch to buttered noodles.
To make noodles, combine
2 cups flour and half teaspoon
salt M a bowl. Drop 3 eggs
into center. Work well with
hands until the dough forms a
soft ball. Remove to a floured
board and knead as you
would bread dough.
11 necessary, add more
flour by the spoonful, knead-
ing in, until the dough is firm.
Continue kneading another
eight to 10 minutes. Cover
with a bowl and let rest about
20 minutes.
Break into four pieces and
form into balls. Flatten a bail
on a floured board, then ron
into a square about an eighth
of an inch thick. Cut into
• -strips of any width you choose
up to an inch. Repeat with
rest of the dough balls and let
the strips dry on paper towels
or wax paper.
What would a busy housewife
do without ground beef and nem -
dies? 'Ole uses of these two in-
gredients seem virtually endless
when it Comes to menu planning.
This week's colUran features MC-
ipes using roundbeef arid -Or
noodles as the basic ingredient.
Try them . . . you'll like them!
Ground Beef with Beans
1 lb. ground beef
egg
1/2 cup soda biscuits (crushed)
1 onion (small, more if you pre-
fer)
1 - 14 oz. tin beans with pork
1 teaspoon dry mustard
1 tsp. salt
1/8 teaspoon pepper
1/4 cup catsup
Place ground .beef, in mixing
bowl. Beat egg slightly and add to
ground beef. Add seasonings, and
remaining ingredients. Plate in
casserole. Bake at 350 degrees for
approximately 45 Minutes.
Makes 4 or 5 servings.
Hamburg Casserole
3 lb. hamburg
2 onions
Dash of garlic salt
2 stalks celery (diced)
2 cans tomato soup
2 cans mushrooM soup
11/2 cans water
8 oz. package Velveeta cheese
1 - 1.2 oz. package wide noodles
Brown celery, onions in frying
pan to which a little cooking oil
has been added. Remove and
brown hamburg. Then add all the
ingredients except the noodles.
Stir until the cheese is melted.
Let simmer a minute and add
noodles. Place in casseroles (3
two -quart size) and top with
crumbled corn flakes. (This dish
may be frozen at this point. lf so,
allow double cooking time). Bake
QUESTIONS WOMEN ASK
Estrogen helps
relieve atrophy
By ELEANOR B.
RODGERSON, M.D.
Q. Two years ago I had a
hysterectomy for developing
endometriosis. Since that
time I have been taking estro-
0 gens each day. About a year
ago, I noticed a cloudy yellow-
. Fisikdischarge. My doctor then
gave me a vaginal cream in
addition. I use this once week-
ly. My question is, why hasn't
this discharge cleared up?
Actually, it does clear up with
the cream, but comes back.
What do you advise? Are
there other women with -this
condition?
A. There are more facts
about you I would like to
know. For example, how old
are you and do you have any
irritating symptoms from the
discharge? I think, though, •
you probably would have
mentioned the irritating
symptoms if they were pres-
ent.
Endometriosis, displaced
tissue that normally lines the
uterus, is a condition that .is
difficult to treat. You un-
doubtedly received conserva-
tive management before your
surgery. Then, when there
was no. lasting improvement,
your doctor advised a
hysterectOmy, removal of the
endometriosis and of your
ovaries which secreted the es-
trogen hormone that stimu-
lated the endometriosis. Usu-
ally, in cases requiring the
radical procedure of oper-
• ation, all the pelviccorgans are
involved with endometrial
implants and all have to be re-
moved for permanent results.
This may be difficult, or im-
possible, to accomplish, but
an attempt is made.
Following an operation of
• this kind, a woman feels bet-
ter if she can replace her
estrogen artificially, and that
is what you have been. doing.
However, the exact dose you
require is often hard to esti-
mate and the yellowish dis-
charge you notice resembles
what may occur with an
atrophic vaginitis. With a de-
ficiency of estrogen, the
vaginal lining becomes thin,
more fragile, and loses its
elasticity. It becomes sensi-
tive anti sexual intercourse
may be quite uncomfortable.
The extra estrogen in the
cream seems to be just
enough to relieve this atrophy
for you. Sometimes an extra
amount is given in the pills
taken by mouth, but the
cream is always sobthing.
If there are no contraindi-
cations for it, you will have to
continue -to use your estrogen.
Voir doctor would have told
YOU if there were reasons you
should not take it. An atrophy
will return when there is a de-
ficiency of the hormone.
ORR lh6rittral *tart
Groceries - Dry Goods
Maple Syrup
Brian & Janet Marston
Belmore, Ont. 392-6383
With any discharge, a phy-
sician's examination is
im-
portant to rule out infectious
'causes and cancer. From
your letter, I gather your doc-
tor has already done that and
will continue to do so.
Are there other women wttb
this condition? • Atrophic
vaginitis is very common and
there are still many women
who fail to complain about it,
evidently thinking it is some-
thing a woman must bear.
Fortunately, there are not
large numbers of women who
must have their ovaries re-
moved before the menopause,
but atrophy of the vagina is
the normal course for a wom-
an as she ages. Since we wom-.
en now live many years be-
yond ourchild bearing and
lead active sexual lives, there
are usually no good- reasons
for not doing something about
the discomfort that may re-
sult.
Women have been hesitant
to complain to their doctors
about the:se personal matters,
but are getting braver. Yes,
you have a lot of company and
you should keep up your
medication with advice and
checkups from your doctor.
DECOR
Lanai
look for
a porch
Q. I have a porch I wish to
convert into a lanai. I have
some old rattan furniture I
can use to furnish it. The floor
iawood and needs covering or
refinishing. Windows across
one side look out into a garden
so privacy isn't a problem.
Please suggest some gay dol-
or scheme and tell me how to
go about putting together an
exciting room. -r W. T.
A. First I'd shop for a
splashy print with perhaps a
spring green, hot pink and
maybe pale yellow on a white
background. Do generous tie
back draperies at the win-
dows that won't interfere with
your garden view but merely
soften the windows. Paint the
walls a crisp spring green and
lacquer the floor in hot pink.
Top the hot pink with a lacy
Portuguese straw rug. Paint
the rattan frames white i1.
they need refinishing and
cover cushions to match the
draperies. Toss about soft,
comfortable pillows, some in
pale yellow and add a pale
yellow afghan for relaxing in
winter.
Wit We
ear4M40#
and tuua.
•cheese on
grees for
V11014E 000204410
Thetk$ei
was
Phone ea March 10, 1116.
For FARM, TOWN awl COUNTRY HOMEOWNERS!
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Friou arpieir4
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ratc
Th. abov• Loans based 00 17½ % per cent par annum
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*
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IVO*
$5,000'
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Gerald- H. Wolfe
Representing
Arnold Highman Reck? Ltd.
Kitchener, 1-519444-6251
Mehiber of Ontario Mortgage Broker's Assbciation
ABC CHARTER
• FLIGHTS
• LONDON • $289.00
• MANCHESTER $274.00.
GLASGOW $274.00
AMSTERDAM $299.0
FRANKFURT $319.00
BONUS- Free Theatre Ticket To
All Great Britain Passengers
• CAR RENTALS
from $72-.00-f'er Week -
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Prices from $480"
ALL STAR TOURS
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2 Weeks - per Person
TOUR• •$36900
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Ed Sempf
MANAGER
Our Professional
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whether your
travel is busi-
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LISTOWEL TRAVEL
BUREAU
291-4100
163 Main Street West, Listowel
t