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Home My WebLink AboutThe Goderich Signal-Star, 1969-07-10, Page 13Menuof CHEESE -TOPPED HAM SLICE E 1 -inch -thick slice ,pre-cooked ham 2 tbsp prepared mustard 2 tbsp finely choppgd onion 1 cup ketchup t� CHEESE-TQPPtiD HAM SLIC SCAL'LOPEID POTATOES TQSSED GREEN SALAD 4 LEMON SNOW° cheese slices (Cheddar, processed Fresh local' salad vegetables or Swiss style) are beginning to arrive in, Place ham in shallow , baking abundance now, reminds the dish. Spread with mustard; Food Couneil, Ontario.. sprinkle with onion. Bake in 'hot Department of Agriculture and ` oven' (400 deg) 15 minutes. Food. Crisp salads of early Remove from oven; pour Ontario lettuce, cabbage, green . ketchup over ham. • Arrange onions and radishes are • tasty ' cheese slices over the'top. Bake additions which complement ' 10 minutes longer, or until any summer meal, cheese melts. Serves four. Ice cream ishere to Do you remember when ice cream was made at home, using the wooden freezer, buckets of cracked ice _ and salt? The muscles -became weary turning the freezer crank but the reward was rich and satisfying! _ Nowadays , commercial ice cream, has captivated Canadians of all ages. Figures ,have shown they consume over 56 million gallons of ice cream per year! The increased popularity of ice .cream can be attributed to the prevalence of home freezers. Because it is put' up in large packages such as three pint and one half gallon it is always on hand as a Ytconvenience" dessert. It -is recommended that' a dry scoop be used for dipping into the container so that large prystals will not form in the ice cream. If ° there /is a mechanical failure in your freezer and the ice cream starts to melt, it can be refrozen without any danger to health However, it will lose its smoothness because of ,they formation of large ice crystals. For those special occasions when ice cream is the thing, the home economists of the Canada Department of Agriculture have provided some ideas to delight the young fry. They suggest, chocolate "saucers" made with cereal flakes, topped with scoops of ice cream and then decorated. Young "consumers" will be entranced. .ti_ For • the more sophisticated adults, the home economists have selected "Peach Sundae Pie," an unusual ' flavor , combination.. The "pie" shell is made or chocolate, butter and coconut. Vanilla ice cream is placed in the pie shell and topped with diced canned peaches' and their thickened syrup. • CHILDREN'S PARTY, NOVELTIES 1 package (6 -ounce) semi -sweet •` chocolate bits !'x teaspoon vanilla 3 cups cereal flakes vanilla ice cream Decorations: candies, raisins, cherries and nuts, etc. 'Melt chocolate over hot stay.: water. Add vanilla and cereal flakes. Toss with a fork, until flakes are • evenly coated. Form into rounds, 3 or 4 -inches in diameter, on a Bookie sheet lined with waxed paper. Chill until firm, about 15 minutes. Makes about 12 bases. Place a scoop of vanilla ice cream on each chocolate base and decorate as desired: 1. Clown: Use raisins for eyes, red candies or glace cherries for nose and mouth and a cherry for hat. 2. Mouse: , Form scoop of ice cream to_ an elongated shape, , narrow at one end, Make ears with round chocolate wafers, eyes with chocolate bits, nose with toasted - almond and whiskers and tail with chocolate -coated, shredded cocoanut. 3. Cat: Place a smaller scoop of ice cream on top of larger one, for cat's head. Make ears with round chocolate wafers, • eyes and nose with chocolate. bits, whiskers and tail with chocolate -coated shredded cocoanut. PEACH SUNDAE PIE 2/3 cup (4 ounces) semi -sweet chocolate pieces '.a cup butter 2 c u ps shredded, cocoanut 1 can (19 -ounce) peaches _3 tablespoons sugar 1 tablespoon cornstarch. Dash salt Y 'i2 cup peach syrup 1 tablespoon lemon juice 1 quart vanilla ice cream Melt chocolate : and toasted butter over warm water; remove' froth heat. Save 1 tablespoon cocoanut for topping. Mix remainder with chocolate. Spread mixture on bottom and. sides of a 9 -inch pie plate; chill until firm. Drain peaches, save syrup, Dice ',12 cup• peaches and press remainder through sieve. Mix sugar, cornstarch and salt. Add sieved peaches and peach 'syrup. Cool stirring constantly until thickened, . about '5 minutes. Add diced peaches and lemon juice. Chill. Fill pie shell with ice cream. Top with peach sauce and remimaining 1- tablespoon cocoanut. 6 servings. Lovers of strawberries just never get'eenough of them. When the crop is good and flavor at its_.peak, • it is time to devour these delightful berries. With their attractive color and aroma, strawberries literally "sell themselves." Serve them plain or with cream. The home economists .of the Canada Department of- Agriculture fAgriculture remind ' us to choose firm well -colored Canadian -grown berries now while they are in season. For favorite • • strawberry recipes, write for "Strawberry Desserts," .a -free leaflet, from the Information Division, Canada Department of Agriculture, Ottawa. Choose strawberries dor eating delight 4 The strawberry season is short and sweet. Preseriie that summer flavor in this no -fuss recipe , from the Food -Department, Macdonald Institute, University of Guelph. Strawberry Freezer Jam Combine 2 cups- of finely mashed or sieved strawberries with 4 cups sugar. Let stand for 20 minutes, stirring occasionally. Add half a bottle of liquid pectin and stir for 2 minutes. Cover and let stand at room temperature for 24 to 48 hours or until felled. Seal with paraffin and store in a freezer. This makes about.6 cups,. • Give strawberries the light touch. Gentle washing, will keep them in top forma. Fill a large bowl with cold 'water and then carefully add the berries. "Home e c onotnists' at Macdonald Institute, University of. Guelph, advise leaving the green caps on so that berries won't lose juice. ,With your fingers,gently swirl the berries through the water. Lift them out and repeat the process. Drain in colander or on absorbent paper. 1. *• Choose top-quality berries. Strawberries should be dry and 'glossy red, with no white or • es ENJOY THE FINEST FOOD IN TOWN . Chinese Food Our Specialty ALSO TAKEOUT ORDERS OPEN DAILY R%a.m. to 10 p.m. Open Friday. and Saturday Until 12 Midnight -The Esquire Restaurant "524-9941" "How fast can I get some money .for a few little repairs?" yo,r t irio0r,, n';.r r,r fpr it • Re. n n' A", h� r'.r• y u (0 :. . • ngh' ', n fo:•tte,•, ; )ht.. A- e kno.,,, ti -n( nc•h ; (nn rnnke tcck hien than ten hl'Is Se NN.,' :irk N:,0 rirjht nt fl.• s'Ort,'c c k 1; errtr. ',elp keer, your hecc.' Oct r:hot you reed, when neen • with r,lenty of tirne c cd conven • Avco.The Tomorrow People. tent terms for you to pay It oack� And we act lust os fost, and lust ps elf' crently, when it fomes tc) helping you 'take rare of r le.dical needs, or vocation expenses, or other hills,that aro srJueFzing your budget After all, any finance company can help tide you over for today At Avco, we make sure you'll hove smooth sailing. tomorrow 1 We believe in you. green tips. Food specialists at Macdonald Institute, University of Guelph, advise buying only what you can use in a day or two. Store them in the refrigerator, on • an uncovered tray, so that air can circulate around shed )o not wash the berries until you're ready to 'use them. 1•.. aA� s Good shopping mean better values WW1 1PAY. JW.X W1. Not every tomato reaches the ' dinner table. Some of them may have ' fallen prey . to the "squeezer'."— the shopper who pinches, pokes and prods 'the produce. J. W. Mclnally, Associate Director of the Farm Products Inspection Branch, Ontario Department of Agriculture and Food, says that shopper - damaged goods destroy the efforts of the growner, packer, shipper,wholesarer, and retailer to present attractive, high-quality'produce. Mr. Mclnally points out that consumers are protected by minimum grade standards laid down by the Ontario Government - and enforced by the Farm Products Inspection Branch. Everyone from producer to retailer is aware of these minimum standards and takes steps to ensure the production and marketing - of good produce. Growers make every effort to market properly -matured produce, and many of them have installed cold storagefacilities to preserve produce quality. New methods of harvesting are used to reduce damage. Grading equipment and conveyors used by packers and shippers are designed to keep damage to a minirnum, and consumer, packages, like poly ' bags, ar widely used to. maiiitairi, freshness and quality.„ Wholesalers hand retail maintain a systemof checksorb all produce, removing any tliatiik damaged or spoiled. T lie Farm Products Inspection Brandi offers some shopping tips tq,tl}e ,consumer,.; Buy carefully'.. I 1 eck weigl is marked on pae)cages. to look for itV, the diffeeren grades of produce and'remeir be that, while a bade tato in a r may be annoying, it does'acp - 'necessarily mean;- that . ,fie potatoes are beel9w grade. Seet • produce witimut `excessi squeezing and 140ling. ,Inspect all p oduce befog buying. �I.f . _it .i ; below grade;, inforn? the stow manage;, supplying him ,;nth, the nate and address': of ;e, grrow0 . necessary, repotti, Improper grading to the Farm Products Inspection Branch. HousehaQ.., Ti s Mildew Magic: when clothes or household articles mildew, moisten stained spots with a mixture of lembn.{juice and saiti then spread in ' the sun for, nature's bleachi1f 3omplete the;- treatment he;treatment with a thorough rinse . and drying. 00 With 16” Cutting, Attachments This Homelite r ti:;.ieri Ea`,v has the quality and rr.uoh hitcher priced saws can, cut ,firewood, cl'er woodlots, t_ ut !umber', prune and •trim fruit trr,€, Com':, in and get a derr(cnstrati AR Et. S n - Es 13$ atitanni°P Pd r 'o .- GODE"RICH tµtMssrr �x r xx;:< :aw.� a,xac r �rrnw egg„„r rn Seg. Pride 55c • SAV lac Spanish ICE CRE Vanilla,. Chaco:at , a: ' _ «'irt; ...,..,.$:�.>; *Virginiio, Tendef, ••Cj:+4 r, '' '4. Crcc- S Ell ,111..;412;,., 'RED BRAND STEER , BEEF .'.tib.. ao�E.E== ao..o. ch AST STEAK ROAST BONELESS RUMP ROAST SIRLOIN POINT ROAST Ib No. 1 Gi cde WING STEAK ROAST • i611 .2% ROUND STEAK MINCED 99i ROUND STEAK FULL SLICE 161,1 7 ALL PRICES SHOWN IN THIS AD GUARANTEED THROUGH SATURDAY, JULY 12th, 1969 -010 1 l+ Check & Compare prices • • quality a, z,, ,;a NeiiimisSisumsue .sssissr Royale Reg. Price pkg 37c -- SAVE 11c TOILET TISSUE 3 phos of 2 rolls' 4100 5 Varieties Rep. Price pkg 43c'-- SAVE 7c DIG "G” CEREALS pgs 79 Cheerios 10t/2 -oz., Lucky Charms 8 -oz., Cocoa Puffs 84'oz., Trix 81/2 -oz., Frostyo's 91/2 -or. . Duncan Hines (15 Varieties) Rep. Price 49c -- SAVE 19c '4 Flavours -A&P FRUIT DRINEI Or'mnge, Grape, Orange Pieen,°,', Hyatt Brand BEANS WITH' PORK CAKE MIXES Detergent _ TIDEwith X K (lOc C)FF DEAL) Crescent SMALL SHRIMP 19 -oz pkgs i9? FEATURE PRICE! giant size pkg 99fe FEATURE RETAIL 41/2 -oz tin 4 9 .CHOICE QUALIT .CREAM On( FEATURE PRtCE1 02 TINS #§ -r