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The Goderich Signal-Star, 1981-04-08, Page 31GODRR CHSIGNA1-rSTAR, WEDNESDAY, '1$Il, 8,1911.1-4 AGE9A SAVE 1.70. Instant Coffee MAXWELL HOUSE 10 -oz jar. ttt�her (Our Regular Price 6.69) pkg of 8 SAVE 40¢ GARDEN COCKTAIL 28 -f1 -oz bottle (Our. Regular Price. 99c ) Jane.. Parker -- SNOWFLAKE o TWIN ROLLS mks or..._p2 _'9,i 0111111111/04 'nmmn You'll do better with BAKED GOODS from A&P! You'll dobetter with FROZEN FOODS from A&P! Jane Parker, Sliced, 100% Cavendish Farms, Fancy, Assorted Cuts WHOLEWHEATI!!.ARE^p FROZEN EF" Pkg RIES 9�¢ UP'0 JANE PARKER, SLICED 24-02 LOAF MINUTE MAID, FROZEN, CONCENTRATED Buttermilk Bread 87¢ Orange Juice JANE PARKER, SLICED PEPPERIDGE FARM, FROZEN, VANILLA OR Protein Bread 16.ozioaf 75¢ Layer Cakes JANE PARKER 19.02 CAKE FROZEN Spanish Bar Cake 1.59 A&P Waffles JANE PARKER Apple Pie full 8", 22 -oz pie 16)-FL.OZ TIN 1.49 COCONUT 13 -oz cake 129 10 -oz pkg 69' (FRENCH STYLE GREEN BEANS 2.18 PKG 1.89) FROZEN 2 -LB PKG 1.39 Green Giant Peas 1.39 a,•,NUIII rlibil, "All Purpose", Regular or "New" Unbleached FIVE ROSES FLOUR 2.5 kg bag 19 111111111.11115111111 SAVE 68i (Our Regular Price 2.87) Spaghetti, Alpha-getti or Zoodles, in Tomato Sauce LIBBY'S PASTAS 14 -f1 -oz tin SILHOUETTE, PLAIN OR ASSORTED FLAVOURS • 1 -Ply Bathroom. Tissue Assorted Colours WHITE SWAN TISSUE pkg of 2 rolls 9 Super Buy! J Our Reg. Price up to 59c ea Buy 2, SAVE up to 39c "Small Portion", Frozen, Assorted Varieties 11 -oz pkg VEGETABLES FISHERY PRODUCT, FROZEN Sole Fillets Delisle Yogourt 500gC1n 99, KRAFT 34B PKG Parkay Margarine 2.49 SUNFLOWER MARGARINE Fleischmann's 2 -Ib pk9 2.59 MILO CHEESE s Black Diamond 1.3P9 Cod Fillets 6009 pk9 2.89 BLUE WATER, FROZEN Cod Au Gratin BLUE WATER, FROZEN 32.oz pkg 4.99 212 g pkg 1.63 16-0Z PKG Cod Fish & Chips 99Ft FIS HERY RODUCT,FROZEN SILVERWOODS, LITE TOUCH 500 g CARTON HIGHLINER, FROZEN 14-02 PKG Cottage Cheese ' L19 Haddock in Batter 1.89 00, WI Monarch -4 Favours Added Touch CAKE MIXES 7 98.5 oa. pkg. Ready.Lo-Serie, Aaaorled Varieties HABITANT SOUPS ''''' 1 28 -fl -oz tin (Our Regular Price 93c) SAVE 24)/ SLAVE 40? lb Smoked, Cooked WHOLE HAMS I6to20 pounds average Ib 'Same low price as o year ago!" French's Prepared Mustard ..,. , ,. 1.641.. -oz --jar .. . 69¢ . Regular I , Price fw 49 Shank Portion 1b995./ Butt Portion 14.09 (NO CENTRE SLICES REMOVED) (NO CENTRE SLICES REMOVED) Shank Haif L0 Butt Hal# 161.19 Centre Cuts orHarn Steaks 41.79 SAVE M Ib 9' w SAVE up to 7051 Ib Cut from Canada's Finest Grade"A"Beef BONELESS BEEF ROASTS 49 Outside Cut Eye Removed lb ROUND ROAST (Our Regular Price Ib 3.19) FRESH, LEAN Ground Beef CUT FROM CANADA'S FINEST GRADE INSIDE CUT RUMP or Inside Cut lb ROUND ROAST (Our Regular Price up to 3.39 ib) CUT FROM CANADA'S FINEST GRADE "A" BEEF. • 161.99 (FULL o`und Steak 162.69 "A" BEEF, CUT FROM THE HIP = TENDERIZED Round Steak b2.89 Cube Steak b 2.99 - Your Choice! - Maple Leaf Brand or Swift Sugar Plum, Vac Pae HA Quarters ib 2.39 Halves2.29 Dinner Style ib 2.49 Ib SCHNEIDERS MAPLE LEAF, REGULAR OR ALL BEEF Hams Olde -fashioned 16 3.79 Wieners 1-I6 vac pac 1,79 MAPLE LEAF, SMOKED, PICNIC STYE Pork. Shoulders MAPLE LEAF, SWEET PICKLED Cottage Rolls MAPLE LEAF Ham Steaks GRADE "A", FROZEN Hen Turkeys UTILITY GRADE, FROZEN Turkeys 1b1.39 1b1.59 175 g r PKG 1.89 161.09 Ib 99¢ PRIDE OF CANADA, GRADE 'A' FROZEN, 5 TO 7 -LB Avg Basted Chickens Ib 1.39 Schneiders, Frozen, Fried, Breaded BUCKET of CHICKEN 900 g (2 -Ib) 99 9 -pieces (Our Regular Price 5.59) SAVE 2.60 MAPLE LEAF, SMOKED Sausage 1b1.99 MAPLE LEAF, SLICED REGULAR, HINT OF MAPLE OR THICK 500 g VAC PAC Side Bacon 1.89 MAPLE LEAF, SLICED, REGULAR, All BEEF, THICK OR GARLIC Bologna 500 g vac pac 1.99 MAPLE LEAF, SLICED 175 g PKG Cooked Ham 1.79 MAPLE LEAF, SLICED, ASSORTED VARIETIES, INCL. BOLOGNA AND MACARONI 6 CHEESE 175 g PKG Cooked Meats 99¢ MARY MILES, SLICED 500 g VAC PAC Side Bacon 1.49 PREVIOUSLY FROZEN, SLICED Beef Liver 1b99' SHOPSY - COLE SLAW OR 500 g CARTON Potato Salad 1.19 In stores with Deli SCHNEIDERS, SMOKED Sausage 16259 der LV 1131198 0011,00A dyV .LV $1LUa 0011,11OA 1 Decor,te as e eggs craft soffits from; -tire Ontario Ministry of Agriculture and Fo(xl sug- gest the, following hies en- , sive was to decorate .eggs for Easter. First, choose eggswith smooth, strong shells, to help avoid breakage. One of the oldest decorating techni- ques, originating in the Ukraine, is called Psyatlky. Supplies needed are: a raw egg, wax, a stylus (a long - handled instrument with a cup at one end to hOld the hot wax, and a fine spout), and dyes. The most popular col- ors are yellow, orange, red and black. To begin decorating, make a wax design on the eggshell and then dip it into the lighest dye (yellow). When dry, Con- tinue the waxing and -dyeing process; using a darker color each time; black should be. the final dye. To remove the wax after the dyeing process is completed; place the egg in the t oven at a low temperature (200 degrees F • or 100 degrees C). When the wax is soft,wipe it off with paper towelling. Finally, to help preserve the design, cover the egg with -several layers of varnish or plastic. coating. Another egg decorating tecluliquf, originating in France is becoming popular. YAWN . need-fine..scissors -to cut the shell, ends of fabric and triin, figurines ' and paint. To begin, Ake a hole in each end of the egg to drain the contentsi-and then • clean the shell thoroughly. . Draw large'oval'onthe side of the shell, cut along the line carefully; arid then using hoholdcement, attach-- the ttach-the cut out portion to act:as a door. When dry,- coat the shell with layers of plastic. finish for protection, then paint a scene or any design. on the outside. Create a deargr or a scene using •_ figurines and paint inside the shell and give it ' a finished look by glueing decorative trim around the opening. An easier, less time- consuming way to decorate is to fiist hard -boil the egg. Gather small pictures from magazines, wrapping paper 'or &her'sotliac8g'aiid adhere them to the eggshell using a non-toxic glue. For the best results, use fine paper which flattens on the shell rimy, easily than thicker paper. Tiny leaves and flowers can also be attractive on the eg- gshell. Use non-toxic felt pens for .additional designs, or names. When to start.. garden Many home gardeners have trouble determining when to start work in the , garden. - "In the first days of spring we tend to be over anxious to get into the garden," says Russ Gomme, Ontario Ministry of Agriculture and Food horticulturist.. "But wait until the soil is dry and the frost is out of the ground before you get started." A good indication that the soil is ready is a little crusting on the surface that shows the top of the soil is dry. - While you are waiting for ideal soil conditions, take the tune to clean up lawn' and garden areas. Rake these areas lightly and cut or pull up dead plant debris. Remove dead leaves and other debris that harbor overwintering insects and diseases before the warm weather revives them. Trim broken or winter damaged branches on trees and hedges. One of the first garden tasks once the soil is dry is to fertilize lawns. To get your lawn off to a strong start, fertilize as soon as possible with a well-balanced fer- tilizer ( e.g. 12.6-4 ). Follow the directions on the fer- tilizer bag: A general rule of thumb is to apply about five kilograms per 100 square metres ( about 12 pounds per 1,000 sq. ft.). Once the soil is 'dry. another early season chore is trimming around the edges of" flower beds and cultivated areas around the ' base of trees. "Even though nothing is growing in these areas yet. edging makes the whole garden look better." says Gonnrne.