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Home My WebLink AboutThe Goderich Signal-Star, 1970-09-03, Page 13••,• ; SerVenew potatoes in variety of ways OUD$RIOH KONM0-$T4131- THU This year's crop ot PROVINCIAL POTATOES Canadian -grown notatoes is now arriving on the market. Until September 16th the term "new" - will appear on the bag, thus allowing new potatoes -to be sold - in smaller sizes than they would 11,5 Canada No. L, "-Because these new potatoes contain more moisture and less .starch, they do not store as well as, the mature potato. They should be bogght in small quantities and used up quickly. Handle them gently. Wash and scrape or scrub them just before cooking. Two pounds of, new potatoes (about 12 medium) will serve six:Cook in boiling salted water until tender, about 20 to potatoes in a heated Serving dish 30 minutes, then drain. Serve and keep warm. Melt them plain with butter. one-quarter cup butter, add "Food without seasoning is one-quarter cup chopped green like talk without reasoning." So onions and tops, one-eighth for variety, try- new potatoes teaspoon paprika and one-half with some of the seasonings cup finely shredded cheese. Stir suggested by the 'home over low heat until cheese melts. economists of the Canada Pour cheese mixture over Department of Agriculture. The potatoes and sprinkle with seasonings are for six servings. additional paprika before • serving. • DEVILLED 1\I -EW POTATOES 't Cut the hot cooked potatoes in. halves. Meanwhile saute two tablespoons each of green onions and green pePper in one-quarter cup Melted butteruntil onion is transparent, about five minute's. Stir in one teaspoon. grated lemon rind and one tablespoon .flour. cook for 1 minute longer and rencove from heat. Add 2 tablespoon's lernon juice and one tablespoon chopped parsley. Pour _ovet hot potatoes and toss lightly to.mix. CHEEE POTATOES , • Place .the hot cooked Cut the hot cooked potatoes in one -quarter -inch slices. Melt one-quarter cup butter. Combine one teaspoon, mustard; one-quarter teaspoon salt, one-eighth' teaspoon pepper and a dash cayenne with twO tablespoons Vinegar. Add to Melt one-quarter cup butter. , melted butter and .simmer for Add boiled drained potatoes and • Sprinkle with one tablespoon one-quarter : cup quick cooking., chopped ' parsley and -a dash .of 'oats • and 4" -cook • gently. '-until paprika. • lightly browned and crisp. • • . CAR RAINAY POTATOES Toss boiled drained potatoes with one-quarter, cup melted butter and two- teaspoons caraway seed. CRISPY POTATOES Some helpf0,4ints for freezing peach es „ Only („:ertain peach varietle4 freeze successfully, say home economists, College of Family and Consumer Studies, University of Gueltob. The Envey, Redliaven, Sunbeam, and ^ '(./et• can varieties, are the niost sati actory for freezing. len choosing peaches for fret ng, sort them carefully, sele log only those of,a uniform size ld at the peak of maturity. 1 to 11/2 pounds for each pint I be frozen. The peaches should be firm but not hard and with no evidence of green. Peaches with a green tinge, even if some blush is present, are immature and will not have ideal flavor, Underripe, or overripe fruit will not produce a good quality frozen product. To blanch the peaches, place a few at a time in a wire basket and pplunge into boiling water for 1/2 to 1 minute. Dip immediately into cold . water and remove skips. Cut. int4,..halves, remove pits. To privent fruit from browning, immerse in a weak *.brine — 1 teaspoon salt to 1 quart water. Remove each peach from brine-, using a stainless steel knife, slice into a thin syrup mixture — 1 cup 'sugar to 2 cups water. To prevent browning of fruit on defrosting, Add. 1/8 teaspoon Powdered ascorbic acid or 40q milligrams in tablet form. • Peaches and Chicken Salad jratmalade.3read ocolate Angel Cake Fresh Ontario peaches are in good supply and make delicious summer eating, out -of -hand or in combination with other fruits, vegetables, or meats. When selecting peaches, the Ontario Food Council, Ontario Department of Agriculture and Food, suggests choosing fruit that is „p firm -ripe'', with no evidence of green. Peaches with any amount of green present are immature..anr,will .not ripen. • WELCOME SEIVICE would like to call on you with "housevitarming gifts" and •••,T"*---0.----inforrifition about your new location. The Hostess will be glad to • arrange your subs.criptian to the SIGNAL -STAR. 2 Call her at 524-9525 - , Goderich • • •.•-••••••••••••••••••••/•••••0••••• Whether they are stored at room temperature to ripen -or het . the refrigerator • peaches shoirld'be spreadoigAn one layer, as spoilage, spreads riprdly from one peach to another. - Peaches and Chicken Salad 2 cups cubed fresh Ontario peaches • 2 cups chopped cooked chicken or turkey 1 can (5 oz.) water chestnuts, chopped — optional • cup thinly -sliced cele 1/2 cup_toasted slivered • 1/2 cup mayonnaise 1/4 tsp. ginger 1/4 tsp. cinnamon 1/4 tsp. salt 1 tsp. soy.sauce 6 large melon wedges (cantaloupe or honeydew) lettuce cups Combine peaches, -chicken, water chestnuts, celery and almonds in bowl. Blend mayonnaise, Spices, salt and soy sauce. Pour over mixture and toss lightly to blend. Chill. Spoon peach and chicken mixture into melon wedges at serving time and set wedges . on lettuce leatles on serving Plates: Serves 6. rY almonds, Students are reminded that school commences on Tuesday, September 8, 1970. Students from the Goderich District Collegiate area who are attending Goderich District Collegiate, and Central 'Huron Secondary School in Clinton will reptirt to Goderich Collegiate, • On Tuesday only, 'school will commence. at 9:30 a.m. This means that buses will travel "the routes forty uts. ter - than On anorrnal school day. Students attending the. Goderich Collegiate will touldia. Most of what doesn't get done in this world is caused by.„ time flying, clocks running — 'and men standing. New chocolate cookies in time for lunch boxes This is an old-fashionerl' cookie favourite for late summer patio suppefs- or for the lunch -box' crowd. These are easy to make and alWays a welcome addition to anyimeal. HUNGARIAN CHOCOLATE 1 cup Soft butter or faargarine 1p -gar _ cup ocoa Few grains salt 1 egg yol 2 cups sift d all-purposeflour Blend soft butter or margarine in mixing bowl -with sugar and Cocoa. Stir in salt and egg yolk. Mixin all-purpOie flour until smooth and a stiff dough is formed. Roll, out on lightly floured board to 1/4 inch in thickness. Prick with a_fork. Cut out Atith a 2 -inch cutter Arrange on ungreased cookie --sheetz-Bake*in rnbderate-{*2l degrees P.) Oven' for 18-20 minutes. . Cool then glaze- -and garnish - With walnuf halves. - Yield: 36 cookies. For a cortinfercial preparation use,' as directed on package. Splinkle powder or dissolved tablet over peaches. Mix the '(ruit. and . syrup rniXtUre well. Pack, 'in freezer „.• containers, making. sure Abe fruit is cOvered with. • syrup. Leave.. 1/2 -inch , headspace and put a small crumpled piece of wax Paper On top of the 'fruitto keep it down, in the syrup. Cover and quickfreeie. ORANGE BREAP (tried and prover!) Rind of two oranges 1 cup Sugar .. 1/2 tsp. salt . 1 cup milk' • 3 tsp. baking powder 1 Cup water 1/2 tablespoon butter 1 'beaten egg 3 cupsflour Bojl.Water, „sugar and orange rind until Vz cipantiO'. Add butter and salt. When lukewarin add beaten egg, milk, flour and baking powder. Bake 6:0 ndiute at 32 degrees, a • - GLAZE: Beat together- 1 cup • This peach pie recipe, suggested by home economists, College of Family and Consumer Studies, University of Guelph, uses a simple rolled oat crust. leing sugar. , 2 tbsp. milk and, 1/4 tsp., vanilla, untiVsrnooth..Spread on coolies. ... QUICK PEACH PIE Your questions answered Crust: . • ° - 1 cup pastry flour about "(pin, jelly making 1/8 tsp salt Q. Is it wise to double a jam recipe?' A.. No. In making jams and - jellies, it is wise to work with small quantities of fruit or juice. ftu,lt, are more • <•4, . • eagilAt rrpxedpn ,s1nAtt;Anan ti ties, If largo': quantitiet of fruit are used per batch, then a longer cooking time is required and this will lessen the jellying power thus producing a thinner product. It will also cause loss of flavor and darkening of the product. Q. Why does jelly "weep"? A. Weepy jelly may be due to too much' acid in the juice in proportion to the other ingredients. Jelly 'hay also weep if stored in too warm a place or where teMperature fluctuates. _Q. Can jams and jellies be stored in the freezer? A. Yes. Uncooked jams and • "jellies; also known as freezer jams and jellies, must be- stored in the freezer at 0 de'grees F. and will keep there up to a year. Cooked jams and jellies keep'. in.rell in a cool, ,dry place.' nry. could also be oenbit isrl4 -piectical to Use space fiir Storage. Q. Why is it necessary to use paraffin wax on jams and jellies? A. Jams and jellies must be sealed from the air to avoid spoilage. A thin layer of paraffin, poured over the jam or jelly produces an air -tight seal. A second layer may be added.When the firSt has hardened. Q. Wee can I obtain recipes for jams and jellies? ' A. A free booklet "Jams,,,,,.: Jellies and Pickles" is -available from Information Division, Canada Department of Agficulture, Ottawa. 1/3 cup brown sugar 1/4 tsp. cinnamon 34 elm rolled oats 1/3 cup butter Combine all dry ingredients. Cut in butter, until 'mixture is crumbly. Reserve 1/3 cup of mixtdre to, sprinkle on top of pie. Trimly press remaining crumbs !into 113 - 1/3 cup cinnamon sugar mixture 1 egg 1 cup sour cream 1 tsp. lemon juice 1 tsplemon rind fresh peach halves, peeled Beat first five ingredients Until smooth. Blanch peaches; and remove pit. Arrange halves in crust. Pour cream_ mixture - over _peaches. Sprinkle With crumbs: • Bake at 375 dews F. for 30 to 40 minutes. -Serves 6. teref 9:inch, pie F I LLING A -NEW HOME THIS.,FALL?- WE AT ARDINAL HVES SLASH BUILDING COSTS WITH OUR PRE -BUILDING -SYSTEM AND OTHER CQST SAVING IDEAS Ou- CAN BUILD -THIS FALL THE CARDINAL WAY (Since 1949) Collegiate report to -'' the New Gymnasium. Students attending Central. Huron Secondary School will report to the Cafeteria. Central Huron students must register at Goderich 'before - they report to Clinton.' Buses will travel approximately the same rodtes as last year: For details as to time and Ideation,: please contact: Mr. Rex Duckworth, Goderich, 624-8462 or 524-6271 or Mr. ltiltfctirl#060**00 Any student not registered f.o.r. the new term should • contact the school during this ' week. SHELL PACKAGE FOR WICK VENEER REGULARLY $3.852 leek- "00 THIS FALL, ONLY --41.avu ASK ABOUT THE TITAN ILLUSTRATED HERE "If 24' k 42' * 8 txteriors & 3 Floor Plans * Free Blueprints & instructions * Fre Professional Mort ge Assistance OVER 20 11013,E' . CARDINAIL DESIGNS „TO CHOOSE4FROM BE IN YOUR NEW HOME THIS CHRISTMAS GET YOUR...FREE CATALOGUE AND INFORMATION TODAY or Mail Coupon Ask RUTH VAN' DER MEE ,41 , CARDINAL: HOMES LIMITED, I 155 Suffolk St. IN., 1 • Guelph, Ont. ..ii,„, .,,, t.•%ant fa, Montreal. Street' . ' Gotlerich• • 1 I Address '0 d PHONE: 619.624-7875 I - y- NO McINTYRE SAYS • MINDING YOUWC)WN. BUSINESS own particular advantage and pur- is easy, When you let the Royal' Bank pose for particular people. -- - help you -manage yo-ur mone,-; For . Drop in, soon' and-iet-tis`-'tell ycw ,ingance, we've got Joint Accounts, how we can help you mind your --rdsonal Chequing Accounts dh-db-Cisiribrs sirnkry arid—S-Oc-bessfully. Current Accounts — each with its We:II be pleased to help you anytime. We like to look after you at the ROY?\1.. BAN K Goderi it 001d- ov4 a _ . This Offer Good to Sept. 5 Only 4111* All the new seaton's colon and silhouettes...all our new fall stock that -has just arrived, this is what we are ' offering for a limited 'time at, a 10% discount. •A small deposit will hold any item until that lirst cool day arrives and • you decide you Want, itbuy now and orelit4i*Wit6itrnitot4tr ti-Stairifiliatteally bpgufl •dif , • . • • n ; 4.44 alio., obrk• AO. .to ,t.z.14...44).*.•14•4•8011.4 •,• tYLAL-__