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Home My WebLink AboutThe Goderich Signal-Star, 1972-12-07, Page 18NAL -STAR TflYRSDAX. DE• EMkiER 7,1914 • •w. USE CHRISTMAS SEALS. FIGHT TUBERCULOSIS, CHRONIC BROKHITIS, ASTHMA AND EMPHYSEMA. ALL PRICES SHOWN IN .THIS AL .. .. GUARANTEED EFFECTIVE THROUGH SATURDAY, DECEMBER 9th, 1972. Super RightQuality Meats RED BRAND GRADE "A" BEEF ihort Rib Roast "1 � Christmas is. fast ' ap- proaching with its a+!!com- panying whirlwind of bazaars, shopping trips and endless par- ties, so it is essential that you plan your baking schedule ahead of time. A delicious• addition to any .Christmas baking Use is a sim- ple variation of the traditional Yule- Log called a Festive Chocolate Sponge Roll. The at- tractive appearance of this recipe will make it a perfect dessert for Christmas party menus. The traditional Christmas Carrot Pudding (you won't believe how simple it is) need not be prepared tilfa' week or two in advance and frozen. The Hard, Sauce and Butterscotch Sauce are last minute items to accompany the Christmas pud- ding but it is a good idea to gather these simple yet impor- tant recipes together early. A aelicious tip - for serving Christ- mas Carrot Pudding is to serve a small scoop of vanilla ice cream on eaich 1'404 'and spoon hot butteroh sauce - over top. The flavours blend beautifully in this ideal finale for your family Christmas din- ner menu. Plan your baking schedule ahead .of time and truly enjoy this marvellous festive season! FESTIVE .CHOCOLATE SPONGE ROLL heat. Add sugar and salt;' then add milk, a small amount at a time, until mixture is of glaze consistency. Blend well. While glaze is still `warm, spread' aver cake roll.." Makes 1/2 cup: Note: Double' this recipe to make about 1 cup, or enough to glaze tops of two 9 -inch square cakes or two 13X9 -inch cakes, or top and sides of one 9- or 10 - inch tube cake. 'CARROT PUDDING WHERE ECONOMY ORIGINATES 1 cup flour 1 cup raisins, chopped 1 cup brown sugar 1 'cup suet . 1 lemon, juice, and rind 4 ounces citron I tablespoon salt 112 teaspoon' cloves 112 teaspoon cinnamon 1/2 teaspoon allspice 1 cup grated carrot 1 cup grated potato 1 teaspoon baking, soda , Mix all together, combining the -soda 'vith the:potato. Steam 3 houra. Makes 6 servings. - AQP POLICY Always do what is honest and fair •for every customer. RAINCHECK. If an advertised special is ever sold out ask the Manager for a Raincheck. It entitles you to the sametitem at the same special price the following week. Or if you wish we'll give you a comparable item at the same special price. GUARANTEE: A&P offers an unconditional money -back guarantee. No matter what it is: no matter 'who makes it, if A&P sells it, A&P guarantees it., SX BRAND, SLICED SCHNEIDERS BRAND • HARD SAUCE 111 cup _butter 1 cup sifted, icing sugar 111 teaspoon vanilla 1 tablespoon cream Cream together the butter, icing sugar, vanilla and cream: Chill and serve cold. FROZEN, NEW ZEALAND SPRING LAMB, SMOULDER SHOPBRAND, COLE SLAW 0* LAMS CHOPS Ib68 Po#ato Salad 24ozcarton 61# . BURNS -BRAND, STORE PACKED, BEEF & PORK SX BRAND, NIAGARA COIL SAUSAGES 62.�PoIish aus a Ib 74,j •, X BRAND 8„t SX BRAND, SLICED, ASSORTED PKG MEAT 1 -Ib rolh4SAUSAGE £T?s COLD.,,,CIUT5,!�.�! �C e.4�� "I't S PARTY TIME” MAPLE LEAF BRAND, COCKTAIL STYLE ( PORK Sausages 12 -oz pkg 7 8 ¢ S.P. Cottage Rolls ib � '� C" " (2 -LB VAC PAC SILAS) ,1-16 vac. pac 58,i MAPLE LEAF BRAND, COCKTAIL STYLE BURNS BRAND 12 -oz pkg 6 8¢ a WIENERS WIENERS PETER PIPEi1, BY THE PIECE,' ANY WEIGHT CUT SUPER -RIGHT QUALITY, SLICED BOLOGNA 16 3 5.¢. BEEF -LIVER 114 cup sifted cake flour 112 teaspoon double-acting baking powder 112 teaspoon salt 5. eggs (at room temperature) 114 cup sugar 2 or 21/2 squares unsweetened chocolate r"4 cup cold water 2 tablespoons sugar 1/4 teaspoon baking soda Icing sugar BUTTERSCOTCH SAUCE . Sift flour with baking powder and salt. Beat eggs in. large bowl at high speed of electric mixer or with rotary beater, ad- ding .1/4 cup sugar gradually and beating until., mixture becomes fluffy, thick, and light- coloured. Gradually fold in flour mixture. Melt chocolate in saucepan over low heat; and immediately add cold water, 2 tablespoons ' sugar and the soda, stirring un- til thick and smooth. Blend quickly into batter. Pour into 15 X 10 -inch jelly roll pan, which has 4 been greased on bottom and sides; then lined on bottom with wax paper and .greased again. Bake itra5 rli rfdlr 18' X1;6"2( 1ninutes,' or until' cake tester inserted into centre comes out clean. Turn cake out onto cloth, which has been sprinkled lightly with icing sugar. Quickly remove paper and trim off crisp edges of cake. Starting with hart_ sid 1L,up cak& zl ...ting. cloth up in cake. Place on rack to -cool. When cool, unroll; spread with desired filling, and roll up again,- leaving end of cake underneath. Sprinkle with additioina1 icing 'sugar or 'read with, a glaze, if a cream ting is used, refrigerate until rt:ddy to' serve. CHOCOLATE GLAZE 1 vitt are ;unsweetened chocolate , tablespibutter' U4 t'UP Untifted icing sugar *-rpr. mit ,. 2 tab epobns (*bout) hot Milk. thoeOlate with 'butter lam' Wit. Remove. franc' ;14 cup brown sugar 2 tablespoons butter 112 cup corn syrup 114 cup light cream or • evaporated milk Dash of salt Heat sugar, butter and corn syrup over very low heat and cook without stirring until a soft ball forms whena little of the mixture is dropped into cold water (234° F.). Cool slightly; stir in cream and salt. Serve sauce warm or cold; dilute with a little cream if sauce thickens excessively on storing.. Makes 1114 cups. MOTHER PARKER'S SALTED PEANUT COOKIES 11/4 cups unsifted all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon double-acting baking powder 1/2 teaspoon salt 1/2 cup shortening " 11/4 cups firmly -packed brown sugar =egg _ 1/4 cup milk 1112 cups bran flakes :1/4 cup chopped salted peanuts Mis flour with soda, baking powder and salt. Cream shor- tening. Gradually blend in sugar, creaming wellafter each —addition. Add egg" a` nC `beat wet Add flour mixture alternately , with milk, mixing well after each addition. Stir in cereal and peanuts. Drop from teaspoon onto greased baking sheets. Bake at 375°F. for about 8 minutes, or until golden brown. Makes about 4 dozen cookies. NOTE: These cookies keep very well in a tightly covered container. HOT CHOCOLATE • WHITE, SLICED UPTON'S, CHICKEN NOODLE INSTANT pkgs of 2 envs COFFEE 3� BRIM S41�PMIX�� ZEST CLOVERLEAF, FLAKED BATH SOAP 4 BARS- 99c TUNA FISH JANE PARKER, PEACH 6•oz, tin 52,i OR , (SAVE 10c)M . e — REEVES, CREAMED' E Fall 8 -inch, 24 -oz size EACH RAIIS 49,i GIANT SIZE TIDE 8 8CMUSHROOMS Q� JANEPARKER 10 -fl -oz lin 4�1" Roasting OVEN ORTHY (Pkg of 6 Medium Si:.' Baps ors Small Siva Bags SU) BISSELL BAR CAKE 19 -oz cake . • CVP CAKES Bags pkg of 237? Rug Shampoo _ , aerosol tins' SPANISH JANE PARKER, VANILLA MACAROON ' (BUY- 3 39? PKOS SAVE 29c) 3P$O6$1.00 ' JarPAIIKER, PINEAPPLE TOPPED JANE PARKER, APPLE RAISIN <Of�E CAKE • (SAVE 14c) pkg of ft 39? (SAVE 1Oc) 12 -oz cake 39? FAMILY SIZE PLUS DEPOSIT YOUR FAVORITE ... SOLD ONLY AT ASP WEO JANE PARKER, OVER 2/3 FRUITS A NUTS iVt-L.B PIECE