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Home My WebLink AboutClinton News-Record, 1985-10-16, Page 23Page 2A—CLINTON NEWS -RECORD, WEDNESDAY, OCTOBER 16,1985 PRELIMINARY LIST OF ELECTORS for the Town of Clinton •rT�r The preliminary list of all nesters prepared as required by the Municipal Elections Acct, 1980, will be publicly posted in the Office of the Municipal Clerk on the 9TH DAY OF OCTOBER, 1985 Additional copies of the list of Electors are displayed for yourtl,conve- nience at the following locations: Clinton Post Office, Bank of Mon- treal, Royal Bank, and Bartliff's Bakery. Electors are called on to examine the list to ensure that their names and relevant information are correctly shown. Complaints in the nature of requests for additions, or corrections to, or deletions from the list may be made by an Elector, completing and filing a Form ob- tainable at the Office of the Clerk, 23 Albert Street, Clinton. The last day for filing a form requesting Additions, Corrections or Deletions 23RD DAY OF OCTOBER, 1985 Revisions of the above list to commence October 23rd, 1985. C.C. PROCTOR RETURNING OFFICER TOWN OF CLINTON NOMINATIONS TOWN OF CLINTON NOTICE IS HEREBY GIVEN to the Municipal Electors of the Town of Clinton in the County of Huron that the period during which nomination papers may befiled in the office of the clerk for the purpose of municipal elections will commence on October 17, 1985 at the hour of 9:00 a.m, and close on October 21, 1985 at the hour of 5:00 p.m. for the purpose of nominating fit and proper persons for the office(s) of 1. MAYOR 2. REEVE 3, DEPUTY -REEVE 4. COUNCILLOR • 5. PUBLIC UTILITIES COMMISSIONER for the Town of Clinton; of which all Electors are hereby required to take notice and govern themselves accordingly, and further take notice that the manner in which said nominations shall be filed is set forth in section 36. 1. a) b) A person may be nominated as a candidate for an office by filing, either personally or through his agent, in the office of the clerk, on the days and during the hours specified in subsection 2 of section 35, a nomination paper in prescribed form which, shall be signed by at least ten electors whose names are entered on the preliminary list of electors or who have made application to have their names included on the list and who are entitled to vote in the election to such office; shall state the name and address of the person nominated in such manner as will identify him and the office for Which he is nominated; 2. No nomination is valid ar;lass there is filed with the nomination paper a consent in writing to the nomination and a declaration of qualifica- tion in -the prescribed form by the person nominated. .5. Each person to be nominated for election to an office, shall be nominated by a separate nomination paper, but an elector may sign more than one nomination paper 'for the same -person and the nomina- tion papers of more than one person. After a nomination-paperiscertified by the clerk, it shall remain in the possession of the clerk but shall be open to inspection by any per- son during the normal office hours of the clerk. 7. The onus is on the person nominated for election to an office to file a bona fide nomination paper. If a greater number of candidates 'than required to fill 1hejsaid offices, are nominated and make the required declaration, notice of the time for the holding of the poll, including the ad- vance poll pnd notice of the last day of making applications for a certificate to vote by proxy will be given forthwith, Given under my hand this 7th day of October, 1985. b. C.C. PROCTOR RETURNING OFFICER TOWN OF CLINTON ,, • Eat carrots for dessert Everyone is familiar with carrots as a vegetable, as an ingredient in a variety of salads and as a crisp, quick and nutritious in -between -meal snack. They are especially valuable for their vitamin A content which is necessary for good eyesight and good bone formation. But what about carrots for dessert? The idea is really not new or strange. Steamed carrot puddings have always been a popular ending to holiday meals during the Yuletide season and more recently recipes for carrot cookies, breads and moist and flavorful cakes are finding their way in- to cookbooks. Many food advisory services have discovered they are also lucious in pies. Sweet Carrot Pie combines cooked, 'sieved carrots with a delicious mixture of spices and a hint of lemon to produce a! delightful flavor. Apples are a great source of nutrition so why not eat them hot as well? Apple Crisp is easy to make and tastes delicious. For an added treat, top it off with ice cream. Apple spice cake hits the spot A not too sweet treat. Great for treat time, brunch, midnight snacks...or anytime. Cake Base 1,4 cup (50 mL) margarine one-third cup (75 mL) granulated sugar 1 11 zg 375 mL) all purpose flour 1 tsp. (5 mL) baking powder 1 tsp. (5 mL) cinnamon 1,2 tsp. (2 mL) nutmeg Filling 8 McIntosh apples 1/2 cup (125 mL) granulated sugar 2 tbsp. (25 mL1 lemon juice 2 tbsp. (25 mL) margarine Topping 1/2 cup (125 mL) all purpose flour Cake In a food processor, or by hand, mix together margarine, sugar, egg, flour, bak- ingpowder, cinnamon and nutmeg. Press 3-1 of dough into an eight inch (20 cm) spr- ingform pan. (This will be a thin layer. ) Filling Peel, core, and slice apples. Layer apples over dough. Sprinkle with sugar. Pour over lemon juice and dot with margarine. Add flour to remaining dough. The mixture will be crumbly. Sprinkle on top of apples. Bake at 350 F for one hour. Makes 8 servings. M FALL. PRODUCE HINTS Sweet Carrot I'ie 3,4 cup sugar 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon ginger 1/8 teaspoon cloves 1/2 teaspoon grated lemon rind. 2 slightly beaten eggs 2 cups cooked sieved carrots 1 cup evaporated milk 1 unbaked 9 -inch pie shell Mix sugar, salt and spices. Add carrots and eggs and beat until smooth. Stir in milk. Pour into pie shell. Bake 10 minutes at 450 degrees F; turn oven control to 350 F and continue baking until filling sets (35-40 minutes). Six servings. Vegetables are good hot or cold Of the total energy used in getting food from the field to the table, 30 per cent is used for food preparation ,in the home. This in- cludes ' cooking, refrigeration and dish washing for example. The kitchen is one place where the consumer has direct responsibility for energy consumption. In season, fresh produce is the best energy buy for products such as fruits, vegetables and fish. When locally produced, the energy cost of.transportation is greatly reduced. And when possible, serve the food raw for energy-saving, nutritious meals. Common in summer, this practise can be extended in- to winter by using root vegetables such as carrots, beets and onions and hard fruits such as apples and pears. When cooking is desired, choose the Marinated Fall Vegetables method that uses the least amount of energy. 'In the case of six servings of carrots for example, pressure cooking consumes less energy than microwave cooking. Boil- ing on top of the stove is slightly more. Marinating fall vegetables overnight and terving them on lettuce cups as a salad is ime, enegy and money -saving. It's a great way to use fresh fall produce and it leaves you free for last minute preparation. 250 mL broccoli, cut in 2 cm pieces 250 mL thinly sliced carrots 250 mL rutabaga, eut in thin strips 125 mL onion rings 50 mL oil 75 mL vinegar 25 mL sugar 5 mL salt -_- 1 mL pepper 1 mL tarragon 1 mL garlic powder Cook broccoli, carrot and rutabaga ii1 boiling salted water until tender -crisp (3-5 minutes). Drain and cool. Add onion. Com- bine remaining ingredients and blend • well. Pour marinade over vegetables ' and refrigerate overnight. Serve in lettuce cups if desired. Six servings. World Food Day to be celebrated on October -16'- A special luncheon to recognize World Food Day will behosted by Ontario Agriculture and Food Minister Jack Riddell on Wednesday, Oct. 16. .With a broad range of invited guests, the informal luncheon at the Legislative dining room at Queen's Park will focus attention on food production and distribution issues. World Food Day, celebrated on Oct. 16 since 1981, 'honors those who produce food throughout the world. A special emphasis is being placed'on "youth arid food" this year in recognition of the International Year of Youth. Turn to page SA Is your house showing any of these symptoms? • Your TV picture shrinks when, the dryer starts. • Your wiring can't handle any more new appliances, like the air conditioner you've been saving for. • Fuses keep popping. • Thur house is plagued with extension cords and too many plugs with too few outlets. If so, your house may be showing its electrical age. Older homes with only 60 or even 100 amp service simply won't handle all the modern elec- trical appliances that have become part of our family living. And these symptoms are not ottly inconvenient, they're downright unsafe, Modernize your home, Upgrade your electrical system and wiring... and enjoy a comfortable and safe electrical future. For advice, contact i NERVI T CENTRE Harold Wise M irlYitfycl RDw CLLNTON 482 7062 Ask about the new EnerMlark ((LOAN' MAN The Electr,city Peopfe 's Firwrnnq,ry 4 DIG DRYS - OCTOBER 23. - 26 Coupons valid from Wednesday, October 23 to Saturday, October 26 ET CLIP Watch For Coupon Book in Next Week's * Clinton News -Record * Goderich Signal -Star * Exeter Times -Advocate * Seaforth Huron Expositor CLINTON BUSINESS IMPROVEMENT AREA ROYAL BANK