HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-03-12, Page 14gra
AA CODE UCH SIGN L,-.S.TAR, THURSDAY,, MARCH 12,1970,'
With Shirley
Keller
Woman to
Funny thh g. Fust when you
start to feel needed....apd
perhaps even •wanted....some-
' thing' happ.ens to prove to you
that you are certainly not
indispensable.
I arrived back at my desk
after a week's vacation to learn
that everything was on schedule
and I'd better put.dn a big rush
if I wanted to catch the run with
a Woman to Woman column. So
Woman to Woman; mill- have..
fewer words this week and that's
probably just fine with most of
you.
You would be disappointed if
I. ...didn't fill you in on our
holiday, wouldn't you. No, we
didn't get to Florida. We were
content to sit in . Louisville,
Kentucky, with friends who
spent the better part of a week
a8 showing us argound that lovely
city.
The temperature there was
,.. about 75 degrees and very
humid. The air -conditioner was
necessary to make life bearable
in the apartment.
-Incidentally, there may be
some of you' who are familiar
with`" the • Southern Baptist
Seminary in Louisville. We lived
on that pretty campus. Our
friend is a' student - minister
there.
After leaving Louisville, we
made the • swing • through
Kentucky, West Virginia,
Pennsylvania, ;Ohio and , New
York State back to cold and
chilly Canada
It was a good trip all round.
We were- lost just' once and that
was in Pittsburg. What a city!
Going through my file (well, I
call it a "file!) I note that I should
have mentioned the Guides and
Brownies Cookie Sale which is
going 'on all through March. •
Those ofyou who ' are
interested in this movement will
know that the annual cookie sale
is.the only fund raising campaign
the girls have each year. In fact,
I believe it is the dnly method
open to the girls to support their
program.'
The girls will • be canvassing
door-to-door throughout the
town but there is a chance that
you will be - missed. If that
happens, you may call 524-924.3
or 524-7475 to place your order
for Girl Guide Cookies.
I understand the Guides are
still. looking for a place in the
country that would make a
suitable summer, camp site. It
still sounds like a worthwhile
project to me. Maybe each of ns
could buy an extra box ' of
cookies t i' ear just. -tn-. mak
that dream one step closer to
reality.
: *
I had a telephone call early
• this week from a lady in
•••••- Goderich who is concerned
about the youth of this
community, especially the .boys
between the- ages of 14 arid 17.
She fears that when the hockey
season is over, there will be little
if anything left to interest young
men of this age.
Most parents of Goderich
yesuth will be familiar with the
weekly Friday evening - riural-
which. includes several
revolutions of the Square and
. perhaps a visit to one of the
restaurants. While some parents -
Woman
may pot be concerned with. this
habit, other mothers. and fathers
feel . there must surely be
something better for,he youth
"of the community to be doing.
My caller suggested that she
feared' that one of those Friday
evening outings could result in
the beginning of disaster for her
son...,and- d'm wilting to wager
there are other parents who feel
the very same way,
In • the course .• of. our
conversation the idea of a Youth
Centre *as' advanced. At first
glance this sounds like a capital
thought\ But soddenly you
realize that you just cannot leave
a. group of energetic teenagers at
the Youth Centre without
proper supervision.
When 1 say proper
'supervision, 1 'don't just mean
someone who will watch to see
that the washrooms . are left'
clean and the fighting is kept to
a minimum. I mean the kind of
supervision which is concerned
the kids, their thoughts,
their plans, their development.
That kind of supervision .is
difficult to come'` by. That's
what makes the whole •thing
s. u c h_ a• t rem e ratsi s•
problem....just the lack of
interested adults who are willing
to spend a nigh or two"each
week with• the yo.ut~-h of, the
community.
. In the next., 'few, days my
caller and I will be muddling
through some of the pros and
cons of a youth program of
some, sort. We'd appreciate it if
you would give 'the problem
some - thought too, and perhaps
-you would like to take the time
to call me with your ideas.
Wtio knows? We may be able
to come .up with a few
constructive ideas that will help
the local organizers to see the
need and tyre solution alt at the
same time,
Had a call too from a lady
who reports:that the St. Thomas
Kinsmen or Kiwanis Clubs are
collecting used eye glasses. My
caller.said that spectacles may be
sent to . Imperial Optical, 247
Queens Ave., London, where
they will be tested , and then
distributed to the needy, through
the St.. -Phomas groups.
l'm •also informed that an
Exeter service club is working at
this project. However, I'm., still
'waiting .for 'some word -from
Uodorich .Lion Bt.II Li .mby_who
is making ,a study of the
situation in this district.
•
ver
Non-stick cookware.
proving .popular
By Dora W. Burke,
Home Economics Branch
' Ontario Departinent of
Agriculture and Food
Although non-stick cookware
has been in -common` usefor a
number of years, women still
have questions about its use and
care. ' -
One of °'the tudStions' niinSt
often asked concerns the. color
of. 'a nonstick finish such as
Teflon. Women wonder about
the. relative merits of the various
colors. Actually, the plastic'
non-stick finish °is.colorless and
the color is added for
appearance and practicality. A
colored lining in a utensil looks
more • attractive. Many ` of the
newer pots and pans have gaily
colored porcelain exteriors 'so. a
deep brown or black lining is
used to •complement this color:
Frond' the • practical standpoint,
the darker colors ' show less
staining. _Regardless 'of color, all
finishes have the same properties
but,it may '•be easier to retain an
attractive appearance when the
a. non -S tick .I.i,atig ica..A,apker. ®r. cgns.ider.7i--we4-we1"t}'t+t
Probably the question most of the easy dishwashing. .
often asked is what to do about'
discoloration on non-stick
finishes. Utensils with non-stick
finishes should be thoroughly
washed with detergent or soap
after each use. The pan may not
lopk as. if irrieeds'it but unless it
is thoroughly cleaned it will lose
its non-stickqualities. For a
special clean-up fob, mix two
tablespoons of baking soda with •
half a cup .of'' liquid chlorine
bleach and 'one -cup of water and
boil this solution. in the stained
utensil' for five or ten minutes. It
would be .necessary to increase'
this quantity to -•clean stains
front the sides of a larger pot.
Some people worry about
scratches. Small scratches will
no.t' affect the efficiency' of the
finish. The use of plastic, rubber
or wood tools for stirring and
lifting is a Safeguard against
excessive scratching. On some of,
' the newer and tougher finishes,
with a Tittle extra care you may
safely use metal tools.
Although non-stick cookware
costs considerably more than the
plain type, many homemakers
1�
ALBERT
MIDDEL
PAJNTI NO • - .
DECORATING
524.9686
ee
Deep fried foods are quick
and delicious if you. follow these
guides from home economists,
Macdbilald Institute, University
of Guelph.
EQUIPMENT
Fryer: Use ..a straight -Sided
saucepan that is light ,and easily
handled, with a removable wire
basket for lowering .,food into
fat.. With this type of pan, use a
. deep fat therm.orneter to
.determ.ine,t I, P,exac.t_telnperattue:
of fa or oil.
Autonratic Deep Dryer: ' An
electric fryer simplifies ' frying
because it •a utbtti.atically
maintains the • desired
temperature., In using" it, 'follhw
the manufcturer's directions
and timetable.
Fat or Salad Oil: Use any
shortening or salad oil except
butter, margarine, or olive oil.
METHOD
Use enough fat to cover food
.completely but leave, at least 4
inches' between surface of fat
and top of kettle, so fat will not
- bubble over during frying.''
Gradually heat • fat to desired
temperature. If you do not have
a thermometer, ,use this bread
test: drop a 1 -inch cube. of
day-old bread into hot fat, then
note the time it takes to brown.
- At 370 degrees F., it will brown
in 60 seconds;'at 375 degrees F.,
in 40 seconds; at 390 degrees F..
in 20 seconds;,
When. fat reaches the desired
temperature, lo"'wer T' od-gently
into heated' fat using wire
basket, tongs` or spoon. • Do not
Serve fish in Lent
.SALMON MARIPOSA
-4 Salmon steaks cut 1" thick*
Salt and pepper
2 egg whites, beaten stiff
"i cup_ mayonnaise
2 tablespoons grated cheese
Sprinkle steaks with.salt and
pepper. Arrange on broiler pan.
Broil 3-4 inches from source of
heat for approximately • • 7
minutes. Meanwhile, combine
eggwhites, mayonnaise and
grated cheese. Remove' steaks
from oven; do not turn'. Pile
some of the egg-white mixture
On top of each steak; continue
to broil ,until topping is
golden -brown and puffy. Watch,
carefully so as not to let topping
.brown too much. Makes 4
servings.
*if using fresh salmon, follow
ten-minute rule: allow 10
minutes cooking time for each
inch of thickness. Frozen steaks.
may be thawed if desired for
'easier handling. If using in
West Street
Laundromat
54 West St,, Goderich
BiaT`524. 9953
frozen' state, simply _double the
cooking time.
CRISPY GOLDEN HALIBUT
3 to 4 Halibut steaks cut 34-1"
thick.
','cup milk
1 teaspoon salt,
' 1 teaspoon. Worcestershire sauce
1 cup corn flake crumbs
V/, teaspoon dry mustard
I%, teaspoon paprika
2Jablespoons melted butter
Mix milk, salt and
Worcestershire sauce. Mix corn
flake crumbs, mustard and
paprika on a piece of waxed
paper. .Dip Halibut steaks in the
milk_,imixture, then in•'the crumb
mixture. Place in shallow greased
or oiled baking dish. Pour
melted butter in oven. Bake in 375
degree F. oven 10 minutes ,per
inch of thickness or until fish
flakes 'easily when pierced with a
fork — approximately 20
minutes. Makes 4-6 servings
depending on size of steaks.
Generally — allow 1/3 lb. per
serving.
(note: •if -using frozen Halibut, it.
may be thawed if desired; for
easier hal dling.. •If using in.
frozen state, simply double the
edoking time.)
--PPel-effective --
March 1144 Incl..:
We t`esery
the `right
.0.sunlit:
quantities
fry too much food at one time,
as this reduces the temperature
so that food • become:a
grease -soaked; Adjust treat to
maintain temperature . during
cooking.
When fried food is done,
remove to paper towels to
absorb excess fat froom surface-.
If fried food lutist be kept hot,
set in a 300 degree. F. oven.
Always bring ' fat back to the
desired temperature before
adding second, hatch. Skini off
loose food particles to prevent
smoking.
After each use, cool fat a
little; then pour through a
strainer lined. with cheesecloth,
intoa. metal container. Cool,
cover, and store In the
refrigerator. After frying
Strdng4hwDred -foods;- partially --
cool the fat, then 'clarify it by
adding a few slices of raw
potato; 'reheat slowly, -stirring
occasionally. Discard potato,
'strain fat:
$ILRIM.P TIP
Oh, yes, you_ can ""deep-fry
canned shrimp ! And they're
great. Actually, fry -wise, they
perform extra. well- because
they are .already cooked and
will pot give off the fluid
which so' often `causes batter
and breading to separate from
raw foods in frying. And you
don't have to worry about
these fried shrimp. being done
because the minute they are
brown and crisp, that's it. You
can fry them_ .in.. just_ .enough.
hot fat'` to cover well and save
yourself the trouble Of heating
great "deep" quantities.
Use an extra heavy batter, a
favorite mix or , your' own. A
fritter -type batter is excellent,
- substituting lemon Juice for the '
• usual sugar. It is a good idea to
have the . shrimp thoroughly
chilled' in the can before you
start. Pre -chilling firms " and
protects the texture and always
puts them in top shrimp shape
for serving hot or cold.
QUICK BREADED SHRIMP
2 cans (41/2 ounces each)
shrimp, chilled in the can
2 eggs
'A cup milk
1 tablespoon lemon juice
1 tablespoon melted butter
or margarine
>r cup sifted flour .
teaspoon salt
1 teaspoon baking powder
Bread -crumbs, plain or
seasoned
Rinse shrimp in cool water;
blot dry. Combine eggs, milk,
juice, and melted` butter. Add
sifted dry ingredients and beat
into,,a smooth, thick batter.
Dip shrimp in batter; drain well
a. -,d :dredge n :crumbs. -Drop•'
into hot fat (87 5 degrees) and
fry one minute or until crisp
and golden brown. •Servewhile
hot. Makes $ servings. -
' ; „ A high value first mortgage loan
on a residential or improved farm property
will cost you less than you think--, and
you can arrange for convenient
`payments to write it off.
If the property is a good risk
(and our experienced mortgage people will
be glad to advise you), don't let money
stand inyour way.
Just 'phoneNictoria and Grey.'
VG
RL4 an'GREY
— TR UST c- (1r*1 •PAl\I `l' -=5 I N C E' 1889—
: L. -Hill, Manager 52
.- 4-7381
Elgin and' Kingston Street, G.od.erich
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DUNCAN HINES
ASSORTED VARIETIES
CAKE
MIXES
A
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HAWAIIAN PUNCH
ASSORTED FLAVOURS
FRUIT
DRINKS
IY
al.' Sunkist _ Golden Yellow
NAVEL LABELLED
ORANGES BANANAS
1
69C
Doz �Ibs
Canada Fancy
MciNTOSH
APPLES
(CONTROLLED,
ATMOSPHERE)
3 -lb ' C
Bag
r llllllll� (l� r tt •:•^S•:,sxva.<;.r^.+;:>,`:�'i
{
Semi-Bonelees.Chuck or'
Round Bone Shoulder Steaks
WITH EVERY PURCHASE OF ONE PPKG.
4t=, TWO WESTINGHOUSE EXTRA LIFE •
LIGHT BULBS (40, 60, or 100 WATTS) -FOR
ONLY Tic:
THE..KING nF
• ALL ROASTS!
Country Style Cut
• • 15-7- Ribs) : .
WELL TRIMMED (No Fat
Added, Your Choice 'Cut, The First 4.Ribs Only)
By Enoch Wedgwood
(Tunstall) Ltd.
45/
SAVE up to. ,
off open °stock prices.
Choose from manly exquisite pat-
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ECONOMY PACK CHICKEN • W, ECONOMY PACK (6.8 Chops)
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Leg's or Breast LB. 651 -Rib -Pork Chops lb.-
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Whole Kernel Corn, 7-10 oz..
`Green Pelas or Peas ie
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LLi by►e Fancy (Crushed A 14 -or.
ndapple YSt a dj r Tins �
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LIBBV'S FANCY
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Tfrti $�
KADANA (Shoo. Packs:. '
Instant COFFEE 6;7Z;:
LIBBY'S DEEP BROW'NID •r
'OEA'NB)t{rlth ysy:n c19rir:i1 4
TOPS VALU PANcy
TOMATO 'JUICE " 4 o` 260:
KERR'S (7.5 to .12; oz. Pkpe.)
Ass'td CANDIES 3 Pktie, 99
BTL. OF 100 '9'ABLETS
';BAYER- ASPIRIN ail. 59
ORAL u.
Scope Antiseptic lat: $1.00
HICHLINtR FROZEN'COD,
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