HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-04-03, Page 10•
1O.iO»ERB
IC�SIGN.AL-STAR,1HURSDAY, APRIL a,1,949
WI entertains Huronview patients
The iioderich Branch of the
Women's Institute entdrtained
a a
Patients at 'ljuronview on March
' 1,9." There were 24 who - had
birthdays in March and each
'Ireceived a small gift.
° Mrs. Bert Mills, program
eonvenor, led in a sing -song and
introduced' Mrs. John Westbrook
who sang several solos, and Mrs.
Peter Roy who gave violin
selections both being
accompanied by Mrs. Jas.
Snyder. .
Mrs. Arehie Wilkin gave a
humorous reading. The lunch
committee included Mrs.
Clifford Cornier, Mrs. L.
Bannister, Mrs. Bert Crawford;
Mrs. Graham Inglis, Mrs. Andrew
Straughan, Mrs. K. F. Wilkinson.
A very successful dessert card
party was held in the Legion.
Hall on March 36. when 32 tables
were in play. Mrs. Charles Moore
and Mrs., leek Ryan were
convenors. Mrs. V. Crooke had
high score in bridge and ,Mrs. R.
W. Craigie, the low. In 500, Mrs.
Harold Stanbury was high and
Mrs. Mary Vickers low. Mrs. A.
George won high, euchre prize
and Mrs. Gordon Henderson •low
prize.
Convenors of bake sale were
Mrs. William Porter, Mrs. N.
Clairmont, Mrs. Bert Crawford,
Mrs. Eldon Johnston, Mrs..,.
Robert Bogie and Mrs. 11.
Taln3ay. The k bYanc h directors
wereNthe dessert committee. '
DEATHS
MRS. HERMAN-MtKKELSEN Mrs. - James (Helen) Blair,
Mrs. Herman (Rosita) London; Mrs. ,john (Eileen)
Mikkelsen, RR 2, Clinton, died Aiken, Portland, Oregon; :Mrs.
at Alexandra Marine and General Jack(Mary) Van Horne, London;
Hospital on Wednesday, March.,.. Mrs. Irvine (Colleen)` Eedy,
26, after an illness of seven Dungannon; two sisters, Miss
months. She was 63. May Thurlow, Brantfo,d, and
Mrs. Mikkelsen'• was born in Mrs. John (Maude) Morris, New
Sweden on May 24, 1906. She Jersey, and 1.3 grandchildren.
came to Canada about 1930 to The funeral service was held
live in Vancouver until her at Lodge Funeral Home' at 10
marriage to 'Berman Mikkelsen a.m.„, on Thursday March 27,
in June, 1931, when she moved with • the Rev. 11. Galea
with her husband to Copper officiating.
Cliff, Ontario. Six years ago they Interment was in St. Peter's
moved to the Holmesville area. Cemetery, Colborne Township.
She was a member of the Pallbearers were Charles
Copper Cliff Lutheran Churc McCabe, Cecil Blake, Ben
• Surviving "with her husban Chisholm, Thornton Eedy, Ron
are her mother, Mrs. Lois
Winstedt, Victoria, B.C.; a son,
John, Copper Cliff; a daughter,
Mrs. Lloyd • (Clara) Weber, MISS,EDITH F. ROBERTS
Clinton.; 'two brothers, Edwin,
Victoria, B.C.; Robert, Victoria,
B.C.; two sisters, Mrs: Frances
Poulson, Victoria;" Mrs. Eleanor
Johanson New York and six- March 23, after a lengthy illness.
grandchildren. ' She was 87.
The funeral service was held
at Stiles Funeral Home at 2 p.m. Miss Roberts was born in
--orr-._Satturrda;-M•areh29,;---with-___.Di1nga.nn.an._.on_Lily ...9., 1881, ..a
Rev. J. Donald MacDonald daughter of John Massey
Roberts and the former Bessie
MacDonald. She attended school
in Dungannon and was a student
. at Bishop Strachan School,
Toronto. She lived in
Dungannon until 1918 when she
'moved to Goderich
Van Horne and Bob Eedy.
•
Miss Edith F. Roberts, 49 St.
Patnck Street, died at Goderich
Nursing Home on Sunday`
officiating.
Interment was in Maitland
- Cemetery. Pallbearers were
Elmer Potter, -,Tom . Gahwiler,
B(,Ro Dubler, Gordon Munroe,
. Leslie Jervis and. Lester
McKenna.
MRS. SIMON McKAY
Mr's. Simon McKay,
Dungannon, died at Alexandra(
Marine and General Hospital on
Monday, March 24. She was 84.
Mrs. McKay ----was born in
Colborne Township on October
15, 1884; a daughter of Names
and Mary Ann Thurlow. She was
a resident of Goderich until
moving to Dungannon a few
years ago.
Mrs. McKay was a member of
St. Peter's Roman Catholic
Church. '
She was predeceased by her
husband, Simon, who died in
1953, and by two sons_,.Ceorge
and Russell.
Surviving --are -four -daughters,
Yeast breud
During the aster season
yeast breads, plump with raisins
and nuts and beautifully shaped
and iced, are traditionally served
by many good cooks the world
over. Although each country has
a distinctive specialty, each one
probably had a similar
beginning. '
As mothers in olden times
baked bread of necessity for
their families, what could have
been more natural then to .slip
raisins, nuts and other goodies
into the dough as a special treat
for the' approaching holiday
season. And it will come as no
surprise that -certain
combinations gradually became
national favorites. Here at home,
hot. cross buns mark the
beginning of the Lenten season
and continue right up to, Easter
Sunday. In Greece, a
t hree-petaled currant loaf
heraldsthe holiday and in
Sweden, a golden almond bread
is very often the treat of the
season.
Now that bread baking is a
labor of love, indulged in only
occasionally by many of us, it's
more 'appropriate than ever to
try some extra little flourishes,
and fun to sample some of these
national favorites at the same
time. 'These Easter breads are
slightly on the sweet side so you
can serve them .as you would a
coffeecake, sliced and buttered
for breakfast or -between meal
treats.`
You'll find the basic
ingredients have changed very
little over the years. The best
ingredients still give the .best
loaves. Modern science has,
however, come up with' new
m (hods of mixing and, baking
t ighten the chore. In the
ollowing recipes you'll find
milk, butter, eggs and flour are
used for basic goodness, but
proportions are adjusted to use
the new "cool rise" method of
mixing. This allows you to hold
.She -Was a member. of St.
George's Anglican Church • and
was a life member of the Maple
Leaf Chapter IODE.
She was predeceased by her
parents. Surviving are two .
nephews: William • Roberts
Beatty, Toronto and James S.
Roberts, Ottawa.
' Friends called at Stiles
Funeral Home until Tuesday,
March, 25, when the funeral
service was held at St: George's
Church. Rev. G. (x. Russell
officiated at the 2 p.m. service.
• Interment was 'in Maitland
Cemetery. ,.Pallbearers were: E.
Rivett, H: Ford, L. B. Graham
and --Dennis Steep
for Easter
the dough in the refrigerator
from 2 to;, 24 hours before
baking, and means, you no longer
have tostand guard.over the
dough to catch it at that critical
stage,,when it has. expanded
sufficiently but is not over risen.
Actually, three little loaves,
baked as a single big one, the
Greek loaf originally represented
the Trinity and a slice from'each
little loaf was always given to
each guest. Although the
symbolism is not as important
today, its impact is just as great
when it's served' frosted •with a
simple glaze and decorated with
almond flowers. .
GREEK BREAD
Makes One Three -Leaf
Flower. Shaped Bread
' i cup milk
14 cup granulated sugar
teaspoon salt
2 tablespoons soft butter
1/3 cup warm water
1 teaspoon granulated sugar
1 envelope dry granular yeast
1 egg, well beaten '
21/2 to 3 cups sifted all-purpose
flour
' 2 cup chopped almonds
, melted butter
3'4 cup sifted icing sugar
1 tablespoon milk, •
whole blanched almonds
candied cherries _.
canvas ,and, knead until smooth
and elastic 0 to 10 minutes).
Place dough in a buttered bowl.
-Cover with plastic wrap and
towel and let rest in a warm
plane 30 minutes. Punch 'down
dough. Turn out onto
lightly -floured board or cwnves.
Divide dough into three equal
portions. Shape into 3 round
loaves. Place loaves on a
buttered cookie sheet in the
shape of a three -petaled flower.
.Brush top with melted butter.
Cover dough loosely with plastic
wrap. Place bread in refrigerator
set at moderately cold setting
for 2 to 24 hours. Remove
dough 20 minutes before baking,
uncover and let rise in a warm
place. Meanwhile, preheat oven
to 375 deg. F. Bake in preheated
oven 35 to 40 minutes. Remove
from cookie sheet and cool on
cake rack. Combine the 3/4 cup
icing sugar and the 1 tablespoon
milk and pour over each of the
three loaves. Arrange almonds
and cherries in flower shapes on
frosting. 'Cut into thin slices and
serve with butter.
Scald the ' 2 cup milk; stir in
the ',a cup granulated sugar, salt
an& butter. Cool to lukewarm.
Meanwhile measure water into a
large warm bowl; stir in the 1
teaspoon sugar. Sprinkle with
yeast. Let stand 10 minutes then
stir well. Stir in lukewarm milk
mixture and egg. Add 1'/2 cups
of the flour and beat for 2 to 3
minutes with electric mixer, at
medium speed, or until smooth.
Add, and mix in currants- and
almonds.
Gradually stir in sufficient
additional flour to• make a soft
dough, 1 to 2 cups more: 'Turn
out onto lightly -floured board or
oings of uungannon
CGIT
The weekly CGIT meeting
was •held. March 27 •in rile church
- basement. • •
The meeting opened with -the
hymn and purpose.
In the business period, plans
were discussed for the service
the Sunday following Easter.
The minutes -and treasurer's
report were given by Barbara
Blake. .
A discussion . was held on•
China,- the project for this year.
Anne Errington led in a
prayer and the ,,meeting closed
with taps.
SOCIAL •
Company on Sunday with
Mr. and Mrs. Wes Burroughs,
Donna and Bob, were Marilyn
Burroughs, John Burroughs,
Reta;. Sherrat and Mr: and Mrs.
John Proctor and family all of
Goderich and Mrs. Roy Hallam
of_ Lurknow. _The_ occasion._ was
Mr..and Mrs.. Proctor's wedding
anniversary.
Mr. and Mrs. Cliff Jardine and
family visited in Exeter on
Sunday with Mr. and Mrs. Ron
Crawford and family.
Mr. and Mrs. Fred Stirling of
Thamesville visited over . the
weekend with her ,parents, Mr.
and Mrs. Bob Irvin.
WI EUCHRE
WI euchre was held
Wednesday evening . with eight
' tables in play.
High honors went to Mrs:
Wilbur Brown and Mr. Lorne
Ivers.
Low prizes were taken •by
Mrs. Grace Black and Gordon
Reid. - •
Miss Shelly Alton of Belfast,
spent the weekend with Miss
Barbara Blake, while her parents,
Mr: and Mrs. Jack Alton visited
in Flint, Michigan. _•
CAMPBELL'S DISCOUNTpEC1A
DISPOSABLE DIAPERS REG. 2.49
FLUSHABYES
MOUTH WASH - REG. 1.19.
SCOPE .
MatLEAN'S REG. OR• MINT -- REG. 1.19
TOOTHPASTE
(SUDDEN BEAUTY - 'REG. 1.49
HAIR SPRAY .
NOXZEMA - REG. 1.25
Instant Lather • Shave
VICK'S - REG. .68
VAPO-RUB
REG, 1.35
DRISTAN TABS
CLAIROL -'REG. 2.25
NICE N EASY
FASHION QUICK - REG. 2.25
Home Permanent
2.12
894
99`
99`
89`
49'
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1.69.
1.89
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Capture Your Easter Parade In'eol'or
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Polaroid
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PHILLIPS 200's - REG. 1.17
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FOR UPSET STOMACH -' 'SEG. 1.25
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MODESS SOFF-FORM
PBTEL-t
,.
*
SAFFRON• BRAIDS
Makes 2 braids
1/16 teaspoon powdered saffron .
1 cup milk ,
1 cup soft- butter
'zcup sugar
1' teaspoons salt
213 cup warm water
2 teaspoons sugar
2 envelopes dry granula, _,east
2 eggs, well beaten
5 to 6 cups sifted call -purpose
flour
1 cup raisins
melted butter'
1 egg •
•
Minor Hockey
Draw tickets
Minor Hockey players are °
asked to turn in.their tickets and
ticket money Co Warren Moland
at 45 North Street, not later
than Monday evening.
The draw will take place on
Wednesday evening.
84`
39'
1 tablespoon. water
'/9 eup slivered almonds Ano anizational meeting of
Stir saffron into milk. Scald
milk mixture, .. stirring until the Goderich Rangers , Soccer
saffron is dissolved. Stir in Club was held in Goderich on
butter, the '/2 cup sugar and salt. Saturday, •• March 29, and the
Cool to lukewartin. Meanwhile annual „election of officers was
measure the 2/3 cup warm water held.
into a large warm bowl and 'TQI Profit, Goderich, was
dissolve the '2 teaspoons! sugar. elected president; Gurnos James,
Sprinkle With yeast and let stand Clinton, - vice-president; Tony
10 minutes then stir well. Add Van Dongen, Clinton, captain;
lukewarm milk mixture and the George Love, Walton,
2 eggs. Add 3 cups of the flour vice -captain.
and beat with electric mixer at
medium speed for 2 to 3 The club is increasing its
minutes- or. until smooth. Add membership this year to take in
and mix in raisins. Gradually stir the overflow of young soccer,
in sufficient additional flour to players from the minor soccer
make a soft dough, 2 to 3 cups leagues. An extra team - the B
more, Turn out dough onto team - is to be formed and an
lightly floured board or canvas exhibition match will be a held
and knead until smooth and between
elastic (5 to 10 minutes). Place
dough in a buttered bowl. Cover
dough with plastic wrap and ,
towel and let rest in a warm
place '30 minutes. Punehdown
dough. Turn out onto Tightly
floured, board or canvas. Divide
dough into two equal 'portions:
and set one aside,. Divide
remaining dough into 3/4 and 1/4
portions. Divide the 3/4 portion
into 3 equal pieces, roll each
piece into a strip about
12 -inches long. Place strips on a
buttered cookie sheet' 1 -inch
apart and braid, beginning in the
middle and working toward each
end. Seal ends well. Brush top
with melted butt )r. Divide the 1/4
portion into 3 equal pieces; for
the same way into second but
thinner braid 11 -inches long.
Place on top of first braid, brush
with melted butter. . Shape
second portion of dough in same
manner. "Cover loosely with
plastic wrap. Place braids in
refrigerator for 2 to 24 hour
Meanwhile, preheat oven to 35
deg. F. Remove braids from '
refrigerator 20 minutes 'beforee
baking; uncover and let rise in a
warm place. Beat the remaining
egg with the 1 tablespoon water,
brush over braids. Sprinkle with
almonds. Bake in preheated oven
35 to 40 minutes.
Soccer club' elects officers
cers
Aptil 19 at Agricultuyal' Park,
the
A
and
B
teatns
on
Ooderleh.
Regular practice..sesslons will
get, under way as soon as the
ground dries out, and until then,
practices are being held in the
gymnasium of *Victor Lauriston
School.
Bridge Rotes
There were four tables in play
at the Goderich Duplicate Bridge
Club Tuesday night. Winners and
.their scores were as follows: Mrs.
Frank Reid and Mrs. Bruce
Erskine, 56; Bob Sproule and
'Lloyd Etue, 471/2; Mr and Mrs.
Joe Martin, 431/2; Miss Lena
Robinson and Mrs. Ivan
Papernick, 43.
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Diamond -hard shredders
pulverize even hardest solids;
.high- speed pump vanes flush
it all away, keep
n-Sink-Erator clean.
SERVICE ELECTRiC
(GODERICH) LIMITED
30 VICTORIA ST. N. Dial 524-8581
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Open Nitely Until 10 p.m.
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START - 31/2 oz.
Flavour Crystals -
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MILE WHIP
HOSTESS 5.5 oz.
CHEESE STICKS:____
MAXWE LL HOUSE -'6 oz.
INSTANT COFFEE
ti M I R - 24 oz.
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'OB1N._ .HO. i3 - 2•l.._.oZ:. _
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