HomeMy WebLinkAboutThe Goderich Signal-Star, 1971-02-04, Page 14A, O.QDE UCIi SIGNAL-STT7; THURSDAY, FEBRUARY 4, 1971
Woman to'woman
;Cohitinued from page 2A
Uncomfortable walk,:. mayhe
even an unsafe walk •_.. 'for•.,
eta.' I ' have two kids (not
dung), who were out in that
weather too. - -
At .....Robertson Memorial
School, for instance, I know the
children were not permitted 'to
leave in he afternoon unless
they' had a Walking companion.
It was .,the buddy -system all the
way. ,
Acct Jet usrremernber that it is
still the ,parents who4, decide '
or not the children will
'"'Ti ttttrere'il '-^ aderich whvw•dirf
not send their children back to
school,Tuesday at noon .... and i
doubt that there is a `teacher 'at
• any, of the schools in Godench
who will condemn them for
that.
When it comes right down to
it, the parents, have as much
forewarning sometimes as
teachers concerning the weather '
conditions. Maybe the parents
should be responsible, either to
make arrangements for getting
their children home from school
before the storm becomes too
intense or to simply keep their
youngsters out of .school when a
storm threatens. •
I guess it really 'depends how
you look at it .1., and the side of
the fence from which you are
viewing the situation.
* * *
_ I noted a story in E iday
mornirt's Free Press concerning
the situation in GQderich during
the storm. It sounds as though
many folks here in town did
quite i bit of reading.
You wouldn't believe what,
' my "daughter and I did tiering
the, storm. Well, we sewed a
skirt, a vest ,and a blouse for my
daughter (that was' a kind of
joint program) and I .... repeat. I
knitted a handbag for. her!
That's right. I knitted a handbag
and I'm proud :to say it doesn't
• • look too • bad. I• haven't . knit
anythie in years and years and
years so the storm was good for
something after all.
*spoke English but with
unmistakable gestures, a man
ordered me out and into a larger
'restaurant across the corridor. ( I
later found that the first was the
staff dining room).
"No one' came near me so I sal)
- down at an empty table.,Still,,no
one came and 1 finally called in a,
loud voice "Does anybody speak,
English?hoping that perhaps'
another guest might help me
out.
°After a long wait, an elderly'
waiter came to my table and
motioned to 'me. to move to the
other , side." .of. -the...., large*. roe
rep eatingµs4,ag Ii «s1.7
i
the "while. I thought that at last I
bias being put at a table where a
waiter ccluld speak English. ,
r'A y,oung' man came up. "Ya
nye 'gavaryoo pa Rooski," arid I
my only Russian sentence,
patiently taught to me by
Senator, Yuzyk and Steve
Paproskl, before I left home.
"Ya nye gavaryoo pa angliiski"
said.' my, waiter, and we were
right back where we started!
'I finally said :`soup" which
must be an international word
because .he understood. Then I
'said' "salad." Not so
international. I got three small
whole Ltornatoes, one spoiled. I
had `learned . in Yugoslavia that
by 'asking for "salad" I would
get tea.
* *
• I was intrigued by a little.
episode recorded by Mrs. Mary
Stanfield, wife -of Robert
Stanfield. The item was included
in a magazine entitled
"Communique" and was written
by Mrs. Stanfield t'ollowing a
,tour through Europe „With h'e'r
husband.
I:11 share: it with you here and
perhaps, you' will be reminded as,
1 was,• that a snow storm isn't
the,' only disaster which can
befall a pejson and leave them
hungry.
'tThe one time I was left alone
in 'Russia, 'I went into a small
restaurant in our hotel No one
• UThe plane that night was three
hours late leaving which nieant
dinner' was three hours--' late
arriving and. I was three hours
closer to starvation-')
,* * * ,
When you are a press reporter
for an organization or club, you
get a small taste. of what it is like
to be a newspaper reporter -on a
full-time basis. •
Club' press reporters often, tell
me .that the Members of the
• group are .often angered when
things are not quite right in the
story which rappears' in the
newspaper. ,.'Arid, most press
reporters 'tell me, theytry very,
very hard t.o'='keep . all the facts
straight.
I've had word that the report .
about ,the senior citizens meeting
was not 'quite correct .... and in
?order to get the press reporter -
off the' hook,,?I'll give you the
correction in thisecolumn:
Mrs. _ Alice Webster ,and
Arnold Miller were the ' winliers
of the euchre games and Mrs. Ivy"
Johnston and Harold Johnstone
• won the crokinole contest.
I hope that is satisfactoi`y' for
all concerned.
And remember! If you Kaye
never done any' reporting, for..th.e.
local newspaper, please don't ,be
too critical of those who' do'. Ix -iso.
•
a simple matter for things to g6
wrong .... and for facts to .get
turned around a little.
"
..'i.0t•h'- Y
Pork ,is in good supply during these winter months, so why not serve pork hocks, one of the most
economical cuts. Two pounds will serve three people.. Simmered slowly in a well-seasoned"liquid,
the hacks are tender, full of flavor and food value. Sauerkraut may be added at end of cooking and
is a delicious accompaniment. The home economists of Canada 'Agriculture State there is additional
information on the buying and cooking of pork in the leaflet "Pork'', publication 1428• Write 4or
your free copy to the Information Division, Canada Department of Agricultitire,' Ottawa,
Pork frocks supply .o
delicious, thrifty meals
Pork continues to be a good
buy for the shopper's meat
. dollar. Pork hocks should not beoverlooked. Although ' they'"
contain -considerable bone they
are fairly nfeaty, rich in flavor
and economical. The meat has.
.the same food value as other
cuts of pork, namely,'' high
quality protein, B vitamins and
important minerals:, e' a
a Pork . hocks should be
simmered slowly for. 'a long
period in a well,;seasorted liquid.
Part or alr of the stock'is used in
the two recipes providedby the
home economists of Canada
Agriculture. The flavor'arid food
value of the meat are thus
retained. The "Jellied Pork
• Loaf" uses all the stock. The.
finely chopped Cheat, together
with celery and green pepper, is
suspended in the delicately
seasoned jelly. The "Pork Hocks
and- ' Sauerkraut" needs, no'
• introduction to Canadians 'of
European heritage. The crisp
tang of the kraut seems to lend
itself especially :well to -the pork::
hocks,.
A recent leaflet , "Pork',
publication ;1428; .:..;provides
further information on the
buying storing and cooking.,of
the various pork cuts. Write for
' your free copy to the
Information Division, Canada
Department of Agriculture,
Ottawa.
JEELLI'ED PORK LOAF.
4 pounds pork hocks
7 cups hot water
1 medium onion, quartered
1.. up. chopped.celery ..:..
3 carrots,peeled and diced
1 clove garlic, crushed
1 tablespoon salt
2 bay leaves •
..4 peppercorns
2 sprigs parsley
174 teaspoon savory
1 teaspoon gelatin
1/4 cup cold.water
2 tablespoons vinegar
1/4 teaspoon salt'
1/2 teaspoon sugar
'/2_ cup chopped celery
1/4 scup finely chopped green.
Dipper
The Recipe File ..
SALMON SUPPER PIE
.(Tried and Proven)
2'2 cups salmon or other.cooked fish
1 cup•canned peas `
1 cup cooked celery
11/2 cups medium white sauce
Combine ingredients and pour into casserole. Cover, with
baking powder biscuits. Bake at.425 degrees from, 15 to 20
minutes.
.-top :fr t."5 T 3�°�.�th.$1i le"
Policy . re wedding stories
. 5 c ;',^
The Goderich Signal -Star takes great pleasure in publishing
free of charge wedding pictures and stories of interest to
readers..
Photos and copy for the wedding page »lust be' in the hands
of the women's editor no later than Monday at S pm on the
week of publication.
Wedding stories which are submitted for publication more
than one month following the Marriage will be reduced to an
absolute minimum and no picture will accompany the item.
The above regulations .are an' -effort to keep att Goderich
Signal -Star news features as current as passible.
,.e
pimiento strips, and parsley.. 6
seryings. ' tx
PORK HOCKS WITH,
SAUERKRAUT
6 pork hocks (about 4 pounds)
4 cups hot water
1 cup chopped onion
2 teaspoons salt
11 teaspoons mixed ' pickling
spice
1 28 -ounce can sauerraat,
drained . G
Cover pork hocks with water.
Add onion and seasohings. Cover
and simmer„ until tender (about
2 hours). Skim off�fat.and strain
cooking liquid. Add 1 cup
Food outlook
for February
BEEF: No change in prices is
expected. , ,
PORK: Supplies abundant
with prices at low levels.
y
EGGS: Ple tiful supplies at
"`""re atively low ces.
...POULTRYMEAT:'
Broiler
• and roaster'chickens and turkeys
of all weights will be in plentiful;'`
supply at steady prices.
APPLES: Supplies in eastern
Canada are adequate. Producer'
prices will remain .the same or
slightly_. rjgher. Suppliesin
.,Western,estern Canada are higher .than
average ' but prices will likely
increase to cover storage charges.
POTATOES:. Supplies are
slightly heavier than last year at
this time° in eastern Canada.
Producer prices will ••remain
about.....,the...;same• Supplies
western. Canada .are•'arnple but
no significant change in prices is
expected. •
ONIONS.,,, and CARROTS:
Storage, supplies in 'most areas
across Canada are 'much higher
than last year and the average.
Producer prices will remain
'depressjed.
add next4 ingredients. 'Cover
and simmer '2' to 21/2' hours.
Remove meat and .Strain stock.
• • + Add water to make 3 cups stock;
Soak gelatin in cold water. Addco
to stock and stir until dissolved. 524.
Chill until slightly thick and
• remove fat. Remove skin and fat
from meat, and chop meat
finely. Add , remaining
in'gredie,nts to meat.. Combine
•
meat mixture with stock and
• place in a loaf pan or jelly mold.
Chill. To , serve, unmold and
garnish with carrot curls,
cooling liquid and sauerkraut' to
pork . hocks and simmer, 10
minutes. 6 servings.
To pressure cook: Follow
above recipe.•.using only 11 cups
water. Cook 'hocks. 30' leo 35
minutes in pressure saucepan at
,15 pounds pressure. Allow
pressure , 'saucepan.. to cool
slowly.
Phone
THANK YOU
T
The- Huron County .Board of Education and its "staff
with to express their -very sincere gratitude to the
'many, many residents of the County"who contributed
Nin any way to the comfort and safety of't ie students
who were forced to 'spend 'nights away from' home
daring the storm. Your innumerable unselfish acts of
ndngss are' deeply appreciated.
Chairman.
Director of Education.,
•
arrer-
3132
DAY
oR
NIGHT
Agent ,for 24.hr.
FILM bEVEI,OPING
THANK • YOU,
SNOWMOB!LERS'
The response td the recent storm crisis was
tremendous. We would liketo take this opportunity
to sincerely thank all thoswho donated their time,-
energy
ime;energy and equipment on a round the clock basis at
their own expense and risked the hazardous •
condition's to get through to their destinations. •
Thanks also go out to CKNX and the OPP for
co-ordinating the efforts°nmmnna mw o .n lam . unm,e�.,,A ro aianm,nn 4.nM nna mmm,e.pnmmron
ARGY E MARNE
,f A'.F°:' qui. I�«'�`C�', rp :.a`•+�;.'lfsu',�': '�Y �' t4a!r'.: S`;,r "6!IS t;.
Britannia
Goderich 524.92o)
For your. Valentine!
A red�ndwhite dish
Valehtine's' Day'. provides an
opportunity to show affection
for loved ones ` whether it be.
through a,„„_card, a gift ' or
something' special at the dining
table. 'Tis the time for hearts,
flowers and paper lace doilies!
And; since hearts symbolize'
warmth, the, red color which has
become synonyrpous with
Valentine's Day sets the color
scheme; In keeping ..with the
ocgasidn, the.homd. geononiists
`af Canada, Agrioultate, ,l~eo`.
cranberries in .a pie and a jellied,.
salad. Although. the fresh
cranberries may not be available
there should be,a,goad supply of
canned cranberry' 'sauce in the
store. . '
The "Cranberry Glazed Pie”
has a •whipped cream filling In a
graham wafer pie shell and is
topped with a glaze made from a"
can . of whole berry • cranberry
sauce. The jellied "Cranberry
Salad" ',has layers o.f • cream
cheese and cranberry and- is
decorated with , heart -shaped
cutouts of jellied cranberry. -
i CRANBERRY SALAD
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 4 -ounce package "cream cheese,
softened
11/2 teaspoons prepared mustard
1/4 cup mayonnaise
'/z cup dairy;sour cream
2 tablespoons chopped parsley
11/2 teaspoons 'finely' chopped
onion
2 teaspoon salt
Let gelatin soak in cold water
and melt Over hot water. Beat
cheese until fluffy and blend in
remaining ingredients. Pour into
9 x 5•pan and chill.
1 5 -ounce can jellied cranberry
sauce
•
1 14 -ounce can jellied..cranbettry'-
sa'U.ce •
1 envelope unflavpred gelatin
/4
' cup water
• '/4 cup chopped celery
Cut six heart -shaped designs
of cranberry sauce from small
can for garnish. ,Crush remaining
sauce. Soak gelatin in cold• water
and -melt over hot•water. Add to
,,cranberry ,,§auce. Stir in celery.
Pour' over cheese'' layer,. Chill
several-h,aurs. To serve unnold
CRANBERRY GLAZED PIX
9 -inch graham wafer 'or baked
pie shell -
CRANBERRY GLAZE:
1 tablespoon cornstarch
1 tablespoon water
1 14 -ounce can whole berry
cranberry sauce
'/a teaspoon grated orange rind
Stir cornstarch into water and
add ' to' cranberry sauce and
orange rind. Cook until cleat' and
thick. Cool.
CREAM FILLING
'/z cup sugar
1,%3 cup water
1 teaspoon unflavored gelatin
2' tablespoons cold water
2 egg whites .'�
1/8 teaspoon salt
2 teaspoons lemon juice
'/2 teaspoon almond .extract •
1/4 cup whipping cream, whipped'
Combine sugar and water; and
boil `to soft ball -;•stage (238
degrees 'F). Soak gelatin ir' 2 ,
dissolve in syrup mixture': Beat
egg whites and combine with
syrup; beating . constantly. Add
salt, - lemon ,juice' and almond
extract and continue beating
until Cool. Fold in whipped
cream and • pour into pie shell.
Chill, Spread cranberry glaze'
over cream filling and chill. th 6
servings.
Up to middle age, heart attacks
are five times more common in
men than in .women.
FEBRLJARY-
CIearance
Sale
CONTINUES
* WORK BOOTS * WINTER CLOTHING
* THERMAL UNDERWEAR *.WINTER SHIRTS
AND MORE - COME IN AND SEE
Go
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