HomeMy WebLinkAboutThe Goderich Signal-Star, 1973-08-16, Page 15this time last year
bon looking forward to
into a fresh, succulent
r tasting lovely sweet
likes over smooth ice
Well, you can stop
and start enjoying!
Canadian peaches are
wing peaches, choose
,clear skinned ones.
judge ripe
by the
color", that is a
yellow color behind the
d at the stem end. A
ush depends on the
and while it adds to the
glees of a peach, it is
icition of flavor or
,Avoid green colored
They are immature
a long time to ripen.
e sort peaches with
they bruise easily:Store
ones at room tem -
uncovered and away
irect sunlight. Ripe
should be refrigerated
within 3 to 5 days. To
peeled peaches from
brown, sprinkle the
with lemon juice or
ice. If they are to be
top ice cream or short-
y should be sprinkled
ith sugar to start the
nning.
es and cream are
favorite. But when the
calls for something a
1 special this, simple
asily transformed into
nt dessert. Food Ad -
Services Agriculture
recommend "Peach
aifait" as a delicious
dress 'up peaches.
GRAPE, FRUIT JUICY RED, VERY BERRY, CHERRY ROYAL ACTION PRICED!
HAWAIIAN PUNCH 3 48r° $1.00
SCOTTIES FACIAL TISSUE 3 2b0oOmeshe0e:s $1 .00
ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE
THROUGH SATURDAY, AUGUST 18th, 1873.
"Peach Cream Parfait" — fresh, sweetened peaches,
layered with creamy custard and vanilla wafer drumbs —
Is a lovely way to show off peaches at their best. Food Ad-
visory- Services, Agriculture Canada, remind you to take
advantage of peaches while they are in season.
1 egg,
1 cup whipping cream, whipped
2 cups sliced peaches (about 1
pound)
1 tablespoon lemon juice
2 tablespoon lemon juice
2 tablespoons 'sugar
2 tablespoons chopped preserve
ginger
1 cup vanilla wafer crumbs
Cream „butter and 1/2 cup
sugar. Beat in egg. Cook Mr -
hot water until mixture is
thickened (about 10 minutes).
Chill. Fold in whipped cream. -
Sprinkle peaches with lemon
juice and 2 tablespoons sugar.'
Add sugar. Arrange layers of
cream mixture, -peaches and
crumbs in parfait glasses. Top
each with 'a peach slice. 6 ser-
._
vings.
A&P SUNMIX
1h A&P QualityPr�diict
mmer days and water -
e natural go-togethers:
can surpass the
g flavor or juicy sweet -
the wonderfulwater-
hether it is eaten as is
nd, or enjoyed in a
it salad, with a dip, or
n balls floating in a
or the ecology minded,
rind can be used! Food
Services, Agriculture
suggest "Watermelon
les". Economical -and
repare, they provide a
delicious addition to a relish
-tray:
WATERMELON
RIND .PICKLE
1 watermelon (about 8 pounds)
3 cups boiling water
2 tablespoons pickling salt
5 sticks cinnamon
1 tablespoon whole cloves
'2 cups cider vinegar'
2 cups water
4 cups sugar
Cut rind from watermelon
and remove green outer -rind.
Cut rind in 1 -inch squares. Use
8 cups. Combine 3 cups boiling
water and salt ancl—petrr over
rind. Allow to stand overnight.
Drain and rinse with cold
water: Cover with boiling water
and cook until just tender
(about 30 minutes). Tie spices
in cheese cloth bag and add to
vinegar, 2 cups water and
sugar. Bring to a boil and boil 5
minutes. Add rind and cook un-
til clear (45 to 50 minutes).
Remove spice bag and pack
rind in clean jars. Bring syrup
to a boil and .pour _over—rind.
Seal. Makes about 6 cups.
anada Grad* "A", Eviscerated, Frozen, Vacuum Packed SHOPSY BRANP, COLE SLAW OR
Sibs& up 1668F‘ -Potato Salad
Roasting Chickens- 24 -oz carton 74?
MAPLE LEAF, SLICED ,
1141.08 Cooked Ham
FRESH PORK ROASTS
SHOULDER OR BUTT
GREAT ON A GRILL' SCHNEIDERS BRAND, FROZEN
5 -Ib box $3.59 Hamburg Patties
GREAT ON A GRILL! SCHNEIDERS BRAND, FROZEN
I-% vac pAc713 Beef Steakettes
HIGHLINER, FROZEN •
2-16 Pkg $1.98 Ocean Perch Fillets 14 -oz pkg 93
potatoes available
the late summer, are
most satisfying fonns
to, Whenfreghly
ickly boiled and
e
puttered they are in
tible, Check the bag
Whether you are
W potatoes. Until
tember, the term
'11appear on the bag
as the grade name
No. 1. Because they
e moisture and less
n the more mature
'Potatoes do not store
should be purchased
antities and used up
course the sooner
"spuds" are eaten
theilavor,To-get the
value scrub new
but leave their skins
For those who prefer to dress
new pqtatoes up a bit, Food
Advisory Services, Agriculture
Canada, effers a novel idea.
12 Armin new, potatoes (about 2
pounds)
1/2 cup chopped' onion
1/4 cup chopped cherry
2 tablespoons butter 1 10 -ounce
can condensed cream of chicken
1/4 cup water
1 tablespoon chopped fresh par-
sley
Scrub potatoes 'and place in
greased 6 -cup baking dish.
Saute onion and celery in
melted butter -until tran-
sparent. Blend in soup and
water. Pour over potatoes.
Cover and bake at 350°F., until
potatoes are tender (about 11/2
hours). Sprinkle with parsley. 6
servings.
A&P BRAND, HEAVY-DUTY (Prepriced)
LIOUID, SUPER
ACTION PRICED!
pkg of 259911
ACTION PRICED!
.ets hold it - before
gasoline or lighter
t slow -starting grill,
t the flames that can'
inYour face. A second
can cause a
'Ye damage cautions
. Natienal In -
tits Blind. Be careful
slid *Parks. They can
eYok too. Don't give
Chike to haicoen•
PR'NCE EDWARD, CHOICE ACTION PRICED,
WITH TOMATO SAUCE
Heinz Beans 48-flioz tin 595/
Summertime means outdoor
cooking and picnics. But for fun
in the sun, safety first for food
is- a must! Bacteria flourish in
hot weather and food poisoning
is a most unweltome'goest on
any outing. Food Advispry Ser-
vices, 'Agriculture Canada have
a few simple suggestions for
you to follow in order to keep
food wholesome in hot went her.
Keep alt perishable foods,
such as, • hard -cooked eggs.
dairy products, salad dressings,
meat, fish and poultry at a tem-
perature below 40°F or above
140°F. Bacteria thriv.e between
these temperatures.IThis rule
applies ,particularly to vacuum
packaged meat and ready to eat
barbecued meats and poultry.
'Freeze sandwiches and meat
piffles befot4 placing them in
an insulated bag or packing in
ice. They will thaw slowly and
will he ready in time for the
picnic.
Picnic salads containing
protein foods should be treated
with care. Keep the greens and
vegetables in separate plastic
containers, the cheese, meat or
eggs in an insulatgd Fontainer
and add the salad dressing just
before aerving.
Pre -chill orpre-heat the thy --
mos before filling with a
beverage.
Carry picnic bags inside the
car, not in the trunk on hot
tia±s. Once you are at the picnic
site, keep food in a shady spot.
Do not remove fond from the
insulated container until ready
to u Fie.
CHIFFON CAKE
2 84?
CANADA NO. 1 GRADE
ITALIAN VARIETY„ SWEET EATING
PRUNE PLUMS