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Home My WebLink AboutThe Goderich Signal-Star, 1969-09-25, Page 1541 • • Menu of the week ROAST BEEF ,. POTATO AND TOMATO CASSEROLE SAVORY PEPPER SQUASH PEACH UPSIDE-DOWN CAKE For real economy of fuel and stove space, plan a complete • oven meal, advises the Food Council, Ontario Department of Agriculture and Food. • Baked pepper squash makes a delicious easy -to -prepare ,dish when sprinkled with salt And pepper and dotted generously with butter. The squash goes well with a potato and tomato cas.serole, to make a hearty fall meal. • POTATO AND TOMATOI CASSERovg 3 large potatoes 3 medium onion, cut into rings 1 tsp. salt Vi cup French -type liquid dressing 4 medium tomatoes, skinned and thinly sliced. tsp. pepper Boil potatoes in skins, peel and cut into 1/4 -inch slices. Heat half dressing in .a skillet and saute onions Until soft. In a 11/2-eir 2 -quart casserole, layer potatoes, tomatoes and onions, sprinkling with salt and pepper between layers. Finish with a layer of tomatoes and onions. Pour over remaining dressing. Cover and bake at 375 deg for 30 to '40 minutes. Serves four to six. • Fresh tomatoes are now in season Are you finding it difficult to keep up with the tomato harvest? The home economists • of the Canada Department of Agriculture, anticipating plentiful supplies in home • gardens and in local markets, have two recipes to help you use them now and enjoy them later. "Fresh Tomato Barbecue Sauce" HOUSEHOLD -TIPS • To remove insects from green vegetables, wash in salt water, but do not let the vegetables soak in it. • Every good cook knows that a pinch or two of salt added in cooking adds the natural flavor of any dish, from steaks to souffles...so ladies, use , more seasoning during the hot weather — lots of servings of tomatoes, • corn, radishes, and other delicious vegetables, as well as melons whose flavor can be improved by salt, believe it or not. • BARGAIN SUGAR •• Sugar is still a bargain. Although its price has moved about with war and peace, the current 10 cent range per pound is close to that of 60 years ago, reported the „Canadian ,Sugar Institute. About 88 percent of the refined sugar in Canada • comes from imported raw cane sugar. The remaining 12 percent is produced from sugar beets grown by farmers in Manitoba, Allied% and Quebec. • ' MERINGUES ' Meringues collapse from weakness. The secret is to beat the sugar into the egg white a spoonful at a time, and then beat some more until the mixture forms stiff peaks. Sugar .added early, increases whipping • tithe, lessens , ,chance of overbeating, and permits the lotmation of a. fine, bubbled, stable foam. Sugar sprinkled over the meringue before baking will make cutting easier. 1 0 • • GODERICH'S OWN . 411. • WELCOME SERVICE would like to call on you with ""housewarming gifts" and information about. your new location. The Hostess will be glad to arrange your e SIGNAL -STAR. • Cail her at.524-9525 requires a long cooking to thicken and at the same time blend the spicy seasonings into a zesty sauce. It makes a generous amount and may be served hot or cold with meats. The "Quick Vegetable Relish" recipe is uncooked and has a mild flavor. It is handy to have on hand to accompany a plate of cold Both sauce and relish may be stored in the refrigerator. • FRESH TOMATO - BARBECUE SAUCE 4 cups diced tomatoes 3/4 cup chopped onion 1 clove garlic, crushed 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon horseradish 1'/2 teaspoons salt 1/2 teaspoon paprika 1/8"teaspoon chili powder '/2 cup cider vinegar, Combine all ingredients and simmer uncovered until thIckened, about 40 minutes. Stir frequently during the last 10 minutes of cooking to prevent sticking. Makes about 3 cups sauce. QUICK VEGETABLE RELISH 2'cups diced tomatoes 1/2 cup diced celery 2 cups diced cucumber 1/2 cup brown sugar 4 teaspoons salt 1/2 cup vinegar 1 teaspoon mustard or dill seed Mix vegetables and sugar, salt, vinegar and seasoning. Refrigerate for several hours before serving. Makes 4 cups relish. ta Long slow cooking of such cuts as the blade, cross rib and brisket can bring good returns with little "pot watching" on behalf of the cook. The home economists of the Canada Department of Agriculture assure us that these cuts have excellent flavor when cooked at simmering temperatures until . fork tender, and make economical eating. Browning first in hot fat, adding a small amount of liquid and covering tightly, the meat may be cooked on top of the stove or in a 325 deg F oven. Prepared vegetables cut in serving -size pieces may be added during the last hour of cooking,' providing a meal -in -a -dish. It's time to do preserves Now that there's a hint of frost in the air, there's not much time left to make jams, jellies and conserves. But fortunately atno time of the year is there such an array of preserving fruits — purple grapes and plums, pears, apples .and late peaches. , There's a fruit to suit every taste and every preserve. What's more, the modern homemaker knows how easy it is to pregerve with commercial fruit pectin. She knows she can preserve any fruit, simply by following the recipes which come with every package or bottle -of pectin. There's no fear of failure — her jam or jelly will set perfectly and it will retain the color and flavor of perfectly ripened fruit because the cooking time is so short. • PEAR AND ORANGE JAM Yield: about 10 medium glasses (5 lbs. jam) 41/2,,cups prepared fruit (about 2 quarts (21/2 lbs.) ripe bears and 2 oranges) './2 cup chopped walnut$ 51/2 cups (2 lbs. 6 oz.) su gar 1 box powdered fruit pectin First, prepare the fruit. 'Peel and core about 2 quarts (21/2 pounds) fully ripe pears. Grind pears and 2 whole oranges, or chop Very fine. Mix well. Measure 4" cups into -a very large saucepan.. Add 1/2 •cup chopped walnuts. •Then make the. jam. Measure sugar and set - aside. Adti Business Ronald L. McDonald CHARTERED ACCOUNTANT 39 st; David St., 524-6253 Oodeilch, Ontario 145. ESSEX ST.. GODERICH. ONTARIO • . - Available For' PUBLIC OR . PRIVATE PARTIES - * BINGOS * CONCERTS * DANCES CONVENTIONS * Catering to Luncheons * COCKTAIL PARTIES * BANQUETS, ETC. Special attention. to weddings PHONE 524-9371 or 524-9264 Directory 81:, Alexander and Chapman GENERAL INSURANCE REAL ESTATE PROPERTY MANAGEMENT Canadian Imperial Bank of Commerce Building Goderich Dial 524-9662 11•1111111.M11.1.111... THIS SPACE RESERVED FOR YOUR AD • R. W. BELL OPTOMETRIST - The Square • 524-7661 A. M. HARPER ---CHARTERED-ACCOLJIVTANT 40 THE SQUARE • GODERICH, ONTARIO TE LEPHONE 524-7562 powdered,fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. gring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim by' turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover jam. at once with 1/8 inch hot paraffin. •t) Apple cider Canada Departnilnit of Agriculture food technologists. * haVe developed a' way to keep the savory, fresh apple flavor in sweet apple cider. Now used commercially; the method introduced hy Dr. Robert Stark, P. R. Dean and W. G. Simpson of the Kentville Research Station not only requires less preservative than before but makes it possible to store the cider for longer periods at room temperature. The treatment is simple. Cider makers add 250 parts per million of sodium benzoate to the cider, heat it at 14b .degrecs F. for 20 minutes, bottle and cool it. The cider can be put in bottles before it goes through the heat treatment. Extensive tests on apples in varying condition shOw this method yields a tasty product' that keeps for eight months at room temperature. Previously. • commercial producers of cider used a high temperature of (190 degrees F.) which destroyed much of the fresh apple flavor, or maximal concentrations of sodium benzoate or, potassium sorbate (1000 ppm). In the latter case an undesirable flavor is introduced and shelf life without refrigeration is severely limited. CAN BE PREVENTED As a result of medical research, rheumatic fever, and forerunner of rheumatic heart disease, can now be prevente'd, the Heart Foundation pointed out recently. • 14,1 GODERIOLI SIONAIATAII,THVRSDAY, steTemBRA 000. 3A The Muse Thumb T\ The road 1(0 Goderich ". He remained afortnight :Wall us the 'ptain Continued from Page 2 and 1 assure you that 1 shed tears wfilarntiljereh9p07"ly,thou have en ty tt . where we took the steamboat when I parted from him he was this time; lie introduced UstO for York and there hired a small such an agreeable and obliging the first citizens there aa to a young man. "Mr. Prior, the Canad• a saMrm.eeCrh°:ukseeti aswhglwcIrw.00lnd thein Company's Agent is so much „Edinburgh. At his house.we met liked that they are all sorry to a Mr. Gardiner, who (as already part with him in consequence of related) travelled up the Country, , a situation he has got thirty with us and' though he should , - miles from Goderich. He have left us at York, tie would •• purposes to take me with him, not leave us until he had seen.us but I am not sure whether he at Margaret's Cottage safe and sound. . ".My mother took the Durhin " boats at Montreal and we spent a very happy time in them though they were very tedious. We had for our passengers Mr". Grubb, the builder and family from Auld Reekie, and Mr. Horn and his • family from the Brachead Manse, Carnworth and 1 am now writing this in Mr. Horn's, Mrs.. Horn writing at, the same table and Mr. Horn about to study his sermon for next Sunday " - schooner to Hamilton, where we stopped a day. We then had two wagons to carry us and the ItIggage to GOderich. We arrived the first night at Dundas, where we slept pretty comfortably. The next day we arrived ,at an inn called CotneWs, where we slept, .but it was a miserable hole and we were like to be eat by * will be able to do it or not. We bed. bugs. We breakfasted at were dining at. the Prior's the McEwan's and that night slept at* other day andwe had wine a pretty good house but I really during dinner. .44* met there cannot give you all the names as Doctor .and,Captain Dunlop, and - I forget them. There was on h e on Sunday Captain Dunlop we stopped at that a d dozen men lay on the floor and tookpresi hime a sprecentor, fo rthewhenshoemakerI f you might have jumped through :the . viUage, and I had the holes in the walLs: 1 was, at last impudence to tell him so, at so disgusted that Mr. Gardiner which he took a hearty laugh. and I set off one morning before "I dare say you willhave them and arrived at Goderich, received t my letter from where I sent my. fattier to meet Montreal. We had a delightful them. The moment I arrived here there was a report raised that I was either to be married or was alreadk, to Mr. -Gardiner. oil. STUDIO Specializing In ... • * Weddings '1. Children Single or Group Portraits and Passports 5 2 4 8 7 8 7 118 St. Daetif°, Goderich • LOOK AT THIS SPECIAL 25" ELECTROAOME COLOR TV •$749.00 Remarkable value on a full feature set wjth picture tube prbtection up to 6 years., Be sure to see Zenith Chromacolor TV now in stock._ HUTCHINSON TV • & APPLIANCES 308 HURON RD. PHONE 524-7831 (Regular Country Style) ROAST Swiss or Bar -B -Q Round Bone Shoulder (Bone In) or Rib Steaks (the last 3 ribs) Table Ready Trimmed, Red Brand Rib STEAKS Ib. • The King of All Roasts •-• Table Ready Trimmed the -first ribs Table Ready Trimmed (Bone Removed) Boneless Outer Roll ROLLED RIB ROAST .. . Ib. Imperial For Bar-B-Que Patties Davern Sliced • For Braising > FOR ,YOUR HOME FREEZER- tut to your specificotidn . •• government inspectell brand beef FRONTS OF BEEF HINDS OF BEEF R ib'Steaks, Prime Rib Roast Short Ribs for Braising Prices effective until closing Sat., Sept. 27 We reserve the right to limit quantities 11111 1111 Si II IN Monarch Assorted virsimisiormr...011himmil6 Ask for this booklet. It tells how you may obtain an IDB loan to help start, modernize or • expand.your business. idb INDUSTRIAL DEVELOPMENT BANK A Source of Financing for Canadian Business INDUSTRIAL DEVELOPMENT BANK TERM FINANCING FOR CANADIAN BUSINESSES LONDON, ONT.: 291 Dundas Street — Telephone: 438.9i63 Guinuteed fine g wiirfE II SUGAR 1 Is 1 pure.rted Co%gmtiiioot4fissuE Shirley Gay DONUTS • plain, Sugar or Cinnamon 2 Pkgs. of 12 II 5-112. bog CMCE MIXES q to 10-0i pouch Packl Scottie's Assorted Colours viticiAt inssuEs. 3 OX OF 400 Aliens Asst'd FRUIT 48 -oz. CI PRI:.SNKTins I • ' Nescafe (Spec. Pack) INSTANT 10 -or. • COFFEE . E, D. Smith TOMATO KETCHUP . . Jar ••• Scope ORAL 17.0z. AN ANTISEPTIC Bottle Cndt 19 .5NEILSON'S • 14 -ox. SCtriimOeCoOdoLwA.CThEicSken (FProkzge.n)447. LEGS OR 24-e BREASTS Pkg.:15, FREE . . . one 10 -lb. bag of Hartz Mountain Cat Comfort (KITTY LITTER) with the purchase of one 9907 10 Ib. bog for 12 11 -oz. $i Bottles -r (Parchment Wrapped) . a MONARCH a 1 -Ib. Eno C MARGARINE 1. 1 St (.21(Rgo.111 "Is Maple LOOf FOR 1 1 90 CHARCOAL a 5809 37° REMINGTON'S SOUTH AFRICAN VALENCIA ORANGES U.S. NO. 1.0CEAN SPRAY . CRANBERRIES 4 Pkg 150's 2 Size DOZ.15 • FANCY GRADE MAC APPLES 31, 59°, 11 IGA