The Goderich Signal-Star, 1971-07-15, Page 17•
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This is ,some of the Huron County Library staff at work during the moving operations last week. In
the foreground, some female, staff members polish the desks which were moved from the Court
House quarters to the Lighthouse Street location, and in the background, two summer employees
consider the problem of re -assembling in the new offices the 165 metal trays which are considered
"the key to the library". (staff photo)
" N V
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P,
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... and�he' Iibrary key
If you've moved, your whole •
family plus household effects
from ' one. location to another
recently, you will have some
square feet — but the great
advantage is its ground floor
situation. There is little, doubt
, that the library staff • will
idea of the big job which faced appreciate this new convenience
f of the Huron Cou t
he sta f h n e' snipping
t w e rec ruin .,...and s n
y hn
g _ PP
•E
fit • a . •Y: " w:.:�;.!
-rj, •
The object was to move which previously had too be
40,000 books and everything taken from the basement to .the.
else which is contained in a main floor — or vice versa -
county library from the Court before packing or' unpacking.
,douse basement to 60 , The new quarters provides .an'
Lighthouse Street. airy' staff , ,office, a . spacious
The fete was directed by the private' office for the librarian,
,county librarian, Miss Effie'two bright book storage areas; a
Dewar and her regular staff, Mrs. shipping. room» and a combined
Mary Robinson, Mrs.. Grace staff room and work room.
McDonald, Mrs. Wanda
Lawrence, Mrs. Pat Chisholm
and Brian Hall as well as summer
helpers Newt Daltor�-and -G,eorge . '
Sheardown. '' Elsa H a y -d o n . .
in•...the' background but very
The whole place is,tastefully
much at the centre of things' Was
Jim Sheardown, the Court
House custodian who helps to (continued from „page one)
.. make things tick in whatever pollution,'-'• Mrs:. Haydon thinks.
branch of , the—ourt house "There are many ways to
• offices he is calledrupon to serve. become aware ' of one's
The books were taken off the environment." •
shelves in t1 ex,ourt house libraryMrs. Haydon may be the only.
in order, and putinto book carts woman' on town council• at this
in order. They ° were ,then' very moment, but she doesn't
rolled —• in order,— onto the old think of herself as a .woman and
library van, transported to the ;the 'rest of the councillors as
, new offices, rolled off again - in men. She thinks of herself, as a
order and reshelved — in personality with something to
order. offer, just as any other member
"It worked very neatly,": of . council are individuals with
..stated, the satisfied Miss Dewar. ' contribcitions to make.
Jim Sheardown dismantled" Goderich has' ha& several all
the shelves in the court house .male' councils: Is there any
and. reconstructed them in the likelihood there will ever-be,..an.
new office building. He also all female council?
helped to install the. Full -Space "The number of women' on
bookshelves which roll very council is decided only 'by the
easily on floor- tracks and make amount of interest among
it passible to pack twice as many women and by personalities,"
books into the same amount of
Mrs..' Haydon said after some
space. thought.
. Another mowing headache „
was the card catalogue which
includes 165 metal trays each":
containing about 1500' ''cards.
These cards are the record of• all
the- books owned __by. the cotinty
library ° anis according to Miss
Dewar are "the key to.the entire
library".
The new , , location on
Lighthouse Street offers about
the same amount of space as the
court house "premises - . 24000
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4
-- Good. heart and health habits
ingrained during. childhood may,
in later years, help the individual
to avoid or at least delay heart
attack.
' For heart -saving diets, ask the
Ontario Heart Foundation for
"The Way to a Man's .feart" and
a companion recipe booklet.
Huron County Ia rariap Miss Ethel Dewar demonstrates how
the rolling book shelves at , the new library office on
Lighthouse Strbet Operate. With,'one hand, Miss Dewar can
move.the_shelves .along on, he floor track, pushing.shelves
together out, ofihe way when not needed and `easily opening•
th''em to get bks 'out..„Each rolling 'shelf holds about 1200
fhnnlr A Mice 'nPoti r estimated. (staff photo)
panelled, well lighted and
air-conditioned. There is carpet
in. most traffic areas which will
add to the, quiet library .
atmosphere which prevails most
times.
court house will be used» by the
county planner, Gary Davidson
and his staff:
It is i°qtr���,��
the move fr n�t
to the new' library quarters''takes
place .exactLy one year from the
time..»li.brarian_ Miss Dewar_eame.
to kluron County. ..._
She recalled that one year ago
July 2 was the first day of : her
work in Goderich ... and that it
was about one year ago 'now that
she was first introduced.,toWthe .
Signal -Star readers 'through a
story about he,r arrival here.
"What a way to spend an
;"anniversary!" 'she smiled. as she
moved. another pile of books
from the cart to the shelf.
•
These barbecue sauces
great on poultry.
Cooking meat over an open
fire is, of course,, one of the
oldest methods Of preparing
food Our forefathers would
sim' 'stab IT—Spit or sword
through a chunk of meat and.,
cook it over the hearth. The
gallant gentlemen of medieval
times often gnawed the meat
right off ,the hot sword, burning
their mouths inthe • process.
qST ir;' Levant. „7adtOs—sued.
special glove for eating -the meat,
so they would not singe their
fingers.. '
Today's ' open -fire cooking'
usually takes place in the
backyard and is - more
'sophisticated. It is usually clone
on, a grill which is ideal for
steaks, chops, chicken parts,
hamburgers etc., or on a spit
suitable for roasts or whole
bird, It is a happy occasion for
the homemaker because the
man -of -the -house usually
assumes the role of chef.
Cutup chicken . broilers are
ideal for barbecuing, Small
broilers dr about 21/2 pounds
may be cut into halves for
individual servings. Larger birds,
weighing up 'to 4 pounds, may
be quartered or bought as legs,
thighs or breasts. It is often »a`
thrifty practice ' to barbecue
enoug1 for a second meal, while
the fire is still hot.
The. meat should be brushed'.
liberally with :oil, then sprinkled,
with salt, pepper and paprika..
'l -he cooking is, usually started
O ., r � Ir-
coals, and the pieces are
browned for about 3 minutes on
each side. Cooking continues
ril atAik, 5 inches from
brushing with oil will prevent'
scorching. Meat is done why it
is. fork„ tender. and pulls away__
easily from . the bone.. Cooking
times are: quarter chicken, 30 to
35 minutes; half chicken, 5,0 to
55 minutes; turkey pieces
(drumstick or thigh), 40 to 50
;minutes; half turkeys, 11/4 to � 2
hours. If a tangy sauce is desired,
it is brushed on hear the •end of
cooking. However, the "Plum
Sauce" and "Mushroom Sauce"
supplied by the - home
economists at Canada
Agriculture are , intended to
/
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Bank of Montreal
The First Canadian Bank -
One 'of our rna
ire
his viev» on hans?
At the Bank of Montreal, we'
consider '.every loan application on
its individual :merits. We want you
to get your money's' worth.
Dick Filliter:
"Last year, I met a businessman,
on a local golf courseandhe asked
.me about a loan for a car. But, when
he came to see me, he'd changed his
mind. He wanted a boat instead. So
1 arranged a combined loan and sav-
ings plan for him. Now he owns both
a new car and a sailboat: The money'
.was within his grasp he just didn't
know how,td organize it.-
�o-
' ....k. '., `
rt
accompany the hot barbecued
poultry at serving time.
MUSHROOM SAUCE
112 cups chopped mushrooms
(abouts/4 pound)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
Dash pepper .
11/2 cups milk
1/2 cup dairy sour cream
1 teaspoon lemon juice
Saute ' mushrooms in butter
until tender, blend in flour and
seasonings. Gradually add milk.
Stir and cook until smooth and
thick. Just before serving, stir in
sour cream and lemon juice.
Makes about 2 cups.
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PLUM SAUCE
r/2 cup applesauce
1 cup raisins
1 /8 teaspoon nutmeg `
1 / 8 teaspoon ginger
1 cup -red plum jam
1 tablespoon vinegar
Dash salt ''a,. v4r4t .�;•�si,,
Combine. applesauce, raisins
and spices. Bring to a, boil and
simmer 5 minutes. . Ad
ri,
remaining ingredients and i }X
well. Makes about 11/2 cups.
Sweet cherries:.
req.d -'soon
,...�„r...•r-�,. ..
leadie'"
Sweet cherries'
parade of delicious Ontario »tree
fruits. They are available only
during July. The locally grown,
vee Yipened cherries have the
gest flavor,• color and sweetness.
Careful selection and proper
storage_ will! . ensure ..retention of _
their top quality.
Fully, ripe cherries- are' firm,
shiny, plump and well colored.
These have the best flavor.,
'Avoid~ those with brown spots
and blemishes as their flavor and
storage life is'not as good..
The., storage life of sweet
cherries averages 3 to 4 days in
the refrigerator. r
7"' -"titer.
GOD RICIf SIGNAL•STAR, THURSDAY; 1 ' . ' 5A ' :a
Poulltry meat is a favorite at any time. Cook it to a tender crispness on the barbecue and just watch
it disappear! Turkey drumsticks and 'thighs cook in 40 to 50 minutes, according .to the home
economists at Canada Agriculture. Brush the, parts liberally with oil before sprinkling with salt,
pepper and paprika and turn them frequently during cooking. If a sauce is used brush it on near •
the end of cooking.
The two-way vegetable
Beets -top 'n' bottom
Beets, the two -in -one
vegetable, have tender roots and
fresh, leafy tops for ` delicious
eating. The rich, red beet roots
make a popular and colorful
addition to dinner menus while
the green'spinach like tops m'ay
be cooked` or tossed in salads. .
Good quality beets have
well -colored, smoth roots and
fresh, crisp, deep green tops'.
Take special care. to 'select young
beets if the greens are to be
Se ed advise food -specialists
ry se at'
�f tat �• : +.rkd " tittittl
Ontario Department rf
Agriculture ' and Food. Older
leaves with coarse, heavy veins
are usually' tough and not very
palatablea‘ -
Before storing cut the greens
from the' roots, leaving one inch
of -•stem on the root end. Store
roots" and greens separately in
plastic bags in the crisper. If the
, piece of stem intact to, prevent
• excessive loss of color;-•
Cover and cook in boiling
salted water until tender.
Cooking. time will vary with the Phone
size and maturity—of the beet.
Small young beets require about
30 minutes, while larger beets
may take up to an hour. After
cooking, drain and run under
cold water. The skirls will slip
off 'easily. 'Serve With butter or
lemon juice, with horseradish or
Harvard beets_..,. _ .
rnrriutes. _
•
J. Denornme
FLOVVER
sHop._
greens are washed before
storage, be sure they are dried
thoroughly,: Wet greens do not
keep long. Use the greens within
a day .or two. ' , ,
• To cook fresh beet' roots,
leave the skin and the one -inch
524
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You, never know when you'll be needing it!
Cascade. A family size tank, that keeps itself full of hot».
water. Quietly. Safely. Lots of hot water for all those
unexpected cleaning jobs --an extra load of laundry,
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GO' ERICH PUBLIC
TILIflES COMMISSION
r4,
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