HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-12-17, Page 341,
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uninteresting but very important
items such as insurance for
students, financial assistance etc.
etc.
There seems to be -no doubt
that there is plenty of interest in
a nursery school or some similar
type of accommodation. There
are over 20 • . children already
enrolled with more on the
waiting list. The main problem
right now is getting the system
set up and operating smoothly
with the official approval of the
Ontario Department of Social
and Family Services..
The executive is hopeful some
solution will be found soon. So
am L Just keep watching this
column for more information on
the subject.
Try carrots
many ways
Brussels
Complement the Clsristma
turkey with thatelite little
cabbage, the Brussels sprout.
Fresh or frozen, these tiny
cabbages are traditional with
many families at this time of the
year.
When buying Brussels$ sprouts,
choose firm compact heads with
bright green color. Withered or
yellow leaves indicate , poor
"quality,. The sproi is should be
stored in a refrigerator crisper
until they are used.
So. right'
When planning Christmas
dinner don't overlook the carrot.
Carrots are flavorful, colorful,
(and versatile. By varying the
shape of the slices or the method
of cooking, or by adding spices,
herbs, glazes or sauces, carrots
can be as festive and special a
vegetable as you could want. •
Carrots can be cut into
lengthwise sticks, bias slices,
small cubes or long thin julienne
strips, or left whole.
For a different flavor, home
�► economists at the Ontario
Department of Agriculture and
Food suggest cooking carrots in
chicken stock or beef bouillon
to which a little onion •or parsley
has been added. Whether
cooking with stock, bouillon, or
,v water, use only a small amount,
and cook until carrots are just
crisp -tender. - .
Carrots combine well with
many vegetables, besides peas.
Carrots and onions, green
peppers, mushrooms, or lima
beans are a few suggestions.
Try buttered carrots with
herbs such as tarragon, dill,
thyme or mint, or spice them
with cinnamon, cloves, ginger or
nutmeg. Sweet and sour carrots,
honey -glazed carrots, candied
.carrots_ (with cranberry jelly,
to brown sugar and butter),
scalloped carrots or carrots with
cheese $auc,e, .are, *,oss'l le ry:
variation .;.:,make a °de ightul
complement to that special
Christmas dinner.
Christmas Seals help sup-
port your TB associations'
war on TB ai,d RID. It's a
matter of life and breath.
This .attractive make -ahead dessert will put a star in any hostess 'crown' during the festive season.
Itis unbelievably simple to make and uses very few ingredients. The home economists of Canada
Agriculture used creme •de menthe to give it a pale green tint and outline the star design with
c colate cookie crumb topping. The recipe makes enough for 10 or )2 persons, is served frozen
a , if by chance there is any left over, it can be returned to the'freezer.
Easy to make
An elegant
An elegant dessert which can
be made in advance and frozen is
a real asset at holiday time.
Many homemakers use
commercial ice cream and
bakers' cakes to produce quick
and delightful frozen desserts.
One such combination
requires one or more ice creams
of different colors softened
slightly then put between layers
of cake; This is placed in the
freezer until firm then the whole
filled cake is covered with
whipped cream and returned to
the freezer. When the creatiP is
frozen the cake is wrapped in
foil, kept in the freezer till ready
to serve and cut while it is still
frozen.
The heavy .cream which is
bought for whipping contains at
least 32 percent butterfat. The
cream, beater and bowl should
be well chilled for best results.
Whipped cream should hold its
shape . for ,one to two hours in
ath w of ig 9r QI s,f o
whipped cream %max be' .frozen
on a flat surface then packaged
for later use as a garnish. It is
useful to know that one-half
pint of whipping cream (one and
one-quarter cups) will make two
and one-half cups of whipped
cream.
A frozen beauty which is a
favorite of the home economists
sprcu
MIow 1 quart or P/ pounds
for each :six servings. To • prepare
fresh sprouts, trim apd .make
two ,crosswise cuts in the stern
end. Wash thoroughly in cold
salted water and drain. Cook,
uxwovered, in boiling salted
water until just tender (about 15
to 20 minutes).
Brussels sprouts are delicious•
serv,ed with butteralone but for
the Christmas menu home
economists at the . Ontario
Department of Agriculture and.
Food suggest these variations;
hot, drained; sprouts tossed with,
French or Italian- dressing, or
crisp cr'umbted baucon and.
sauteed.tuool, or buttes:
crumb, or topped with melted
line ;cheek and kuttelr, o a
Cheddar ehee . san .,
ONA
Suggests
Hair Care
BRUSHE$
Apples at Christmas
Rosy red skins and snowy-
white
nowywhite flesh make Ontario apples
perfect for Christmas. ' Crisp,
tart, tangy apples add color and
eye -appeal to appetizers and
trays' of hors d'oeuvres. Slices of
red -skinned apple decorated
with whole cloves make a
seasonal garnish to float in the
punch bowl.
To fill the punch bowl, home
economists at the Ontario
Department of Agriculture and,
Fopd suggest aspiced apple juice
punch, served hot or cold. Heat
apple juice •with cloves,
cinnamon, sugar, and thin slices
of lemon. Another punch recipe
combines apple and cranberry
juice, a little cinnamon, and
sugar to taste.
' MONA CLEMENT$
by Kent of 1Qfldon
• .t. ti
Brush Makers
To Her
Majesty
IECK
PHARMACY
Larry Rieck, PHM.B. Archie Barber, PHM.B.
Y•
Christmas dessert
at Canada Agriculture uses
whipping cream and has been
named "Frozen Mint Mallow."
FROZEN MINT MALLOW
20 cream -filled chocolate
cookies
1/4 cup butter, melted •
'/a cup milk
32 large marshmallows
'/a cup green creme de menthe
1 pint whipping cream
Crush cookies and combine
with melted butter. Set aside '/?
cup crumb mixture for topping.
Pat remainder :on bottom of
9 -inch spring -form pan. Heat
milk in top of double -boiler.
Add marshmallows and stir until
melted. Cool slightly and stir in
creme de menthe. Chill until
slightly thickened. Whip cream
until .beginning to thicken.
Gradually beat ` in marshmallow
mixture and continue beating -
until thick. Pour into pan,
�, sprinkle ,with1lcaining .crumbs
and freeze until firm (6 to 12
hours). 10 to 12 servings. -
When this is made in , a
spring -form pan (such as used
for cheesecakes) it is very
effective, especially if it is
decorated to suit the occasion. A
cut-out such as .a star, bell or
Christmas tree may be placed on
top of the filling before the
crumbs •are sprinkled over top.
Because the creme de menthe
gives the filling a delicate green
color, the` design is very effective
with the chocolate crumbs. If
the special pan is not available,—
this
vailable, -this delicious dessert may be
made in a round 9 -inch casserole
or square pan. Servings may be
cut as required and the rest of it
returned - to the freezer. It will
keep for a week or more.
"Frozen Apple Cream" is
made from fresh apples,
, sweetened and , folded into
whipped cream, then frozen.
-Both these desserts are simple to
make and can be fitted into
most homemakers' routines.
FROZEN APPLE CREAM
1 teaspoon gelatin
1 tablespoon cold water
'/2 cup hot milk
'/2 cup fruit sugar
2 cups shredded unpeeled apples
= 3 cup c} o O& Car'died` cherrte5
3/q cup whipping '"cream, whipped
Soak gelatinin cold water for
5 minutes then dissolve in hot
milk. Chill. Add sugar to
combined apple and cherries and
combine with gelatin mixture.
Fold cream into mixture. Freeze
to a mush, stir; then freeze until
firm. 6 servings.
-1
PROCLAMATION
To The Citizens of the Town o
GODERICH
As Directed Bye Resolution Of The Municipal Council
0.
I Hereby Declare
BOXING DAY
MONDAY, December 28th, 1970
A CIVIC and PUBLIC HOLJDAY
9
4r
And Call Upon All Citizens To Govern Themselves According
Dr. FRANK MILLS, Mayor
Y
pantsuits and dresses, phis pants,
in glitter and brocade fabrics.
Ready to give you • new graceful motion'.
Open Til 9 p.ni. from Dec. 14
With The Exception of Saturday
'`•C ids` �.og: a ,