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Home My WebLink AboutZurich Citizens News, 1969-08-21, Page 11THURSDAY, AUGUST 21, 1969 ZURICH CITIZENS NEWS Former Resident a Sister for 50 Years Sister M. Eugenie, nee Eliz- abeth Albina Bedard, celebrated her Golden Jubilee on August 15 at the Ursuline Motherhouse, Chatham. She was one of the 18 children born of the late Mr. and Mrs. Joseph Bedard of the Blue Water highway. Rev. Richard A. Bedard, C. S. S. R. her nephew, was celebrant Mass a of Thanksgiving in the Holy Family Chapel. Rev. B. Hunter, Chaplain, was Master of Ceremonies and Rev. R. J. O'Flaherty gave the homily. Concelebrants of the Mass were Msgr. William Bourdeau, Revs. J. Conlon (a cousin), L. Ouellete J. Lynch, C. Campbell, L. Belanger, J. Sylvester, M. J. Walton, D. Monaghan, C. S. Quilin, R. Durand, B. Glendenn- ing, 1. J. McCormick, A. Meliche, A. Spencer, J. Ben Bette and A. R. Glavin. The Mass was followed by a dinner served in the spacious Cody auditorium for the relatives and friends of the Jubilarialis, Sister Eugenie received her secondary education at the Ursuline College, The Pines, a well-known boarding and day school. ,She is a graduate of the Ottawa University Normal School, a bilingual Teachers' College. Thirty-five years of her religous life was spent in the VICIMCSPIWCWCWLICIIMSMW Now 1/296 Put your money into our guaranteed investment certificates now paying the never -before interest of eight and one half percent. VICTORIA„a GREY VG TRUST COMPANY SINCE 1889 Separate bilingual schools of Essex and Kent counties. For her outstanding work and untiring zeal in the field of education, she received several merit awards; namely from the French Teachers Association of Ontario; also a special diploma of merit from the St. Jean Baptiste Association of Western Ontario for services rendered to the Catholic French course. In 1953 she was the recipient of the Coronation Medal from ITer Majesty Queen Elizabeth II, at a testimonial banquet given in her honour. Since 1956 she has been on the High School staff at The Pines teaching snecial and basic Frennh MINT Many Volunteers Help To Make Festival a Success People - the people of Zurich and surrounding area who volun- teer their time and labour to make the Bean Festival such an outstanding success. After the primary planning has been completed by the overall committee in charge, the call goes out tor volunteers for the scores of jobs that must be done on festival day. Between 200 and 300 local residents are actively involved in the festival on the big day. Their services are used for cookie beans, making cole slaw, buttering bread, making coffee, slicing meat, waiting on tables and Though a golden jubilariun, Sister Eugenie is still very active, youthful and jovial, She has developed a few hobbies such as leathercraft, fancy sewing, knitting and fully enjoys the family tradition of playingcards, From her relatives and friends sne received many beautiful and useful gifts, including donations for a plane trip to Ottawa, Mont- real and Quebec. Those attending this Jubilee from this area were Mr. and Mrs. Percy Bedard and Mrs. Aimie Bedard of Zurich, and Mrs. Celina Bedard of the Blue Water. Other members of her immediate family who were present were ' Mrs. Joseph Bedard, Mr. and Mrs. Edward Bedard and Miss Cecilia Denonimy, of Chatham, Mr. and Mrs. John Schieleer, (Rachel); Mr, and Mrs. Lawrence Jeffrey (Beatrice) of Windsor; Mr. and Mrs. Melvin Bedard of Detroit, Mr. Charles Bedard of Courtwright, Mr. and Mrs. Bruno Bedard of Tilbury and Mr. and Mrs. Saltorelle of Utica, Mich- igan. the dozens of -other jobs which must be looked atter, Same of the men look after selling tickets, arranging tours to the bean fields, and supervise the horseshoe tournament, as only a few of the many tasks, Others have to supervise parkin and of course there are those who assist the ladies in the cooking department. Then there are the exhibitors - or those who set up stands on the streets for the big day. All these jobs require help --and more help, But the people of the community have been good to rally to the cause and assist wherever needed. PAG ELEVEN OLD FASHIONED GERMAN BEAN SALAD A hearty go -together vegetable with cold cuts or roasts, Boil white beans till tender in salt water. Drain off all liquid. For 1 to 11 quart bowl of beans, when cool add dressing of cup sour thick cream (Miracle Whip salad dressing may be substituted) 1 tablespoon vinegar 3 tablespoon white sugar to teaspoon salt 1 small cooking onion, chapped fine black ground pepper to taste Better if left stand one hour be- fore serving, /N M Y OPINION THESE EASY PAYMENTS, ARE /N THE SAME CLASS AS 'PAINLESS TOOTH EXTRACT/ONS' GENERAL CONTRACTOR • Building • and • Remodelling • WE WILL BUILD YOUR HOME • COTTAGE • BARN • GARAGE One contract will take care of your complete project, including PLUMBING • HEATING • ELECTRICAL WORK Backhoe Service Now Available Aluminum Doors and Windows STANDARD STOCK SIZE DOORS O n l y 3 8 Completely Installed Richard Bedard DIAL 236.4679 ZURICH CLONIAL T DINING POO M• T V YOU & GUN Room Ykqf 1041;40i001.00.40. At the Main Intersection in GRAND BEND Phone 238-2371 Pick up some BROASTED QUICK CHICK 1/4Chicken 1.15 Whole Chicken 2.25 2 Chickens 4.50 • Meet your SFr Bends in the ROD and GUN ROOM Airconditiousd. for Your Comfort Am.rkan Express and Dln.r's Club Honmrd infortainiment by DAVE SHEPPARD • U our Lovely Airconditioned DINING ROOM Dinner Menu FROM THE BROILER (served with mushrooms or onion rings) Pepper Steak 2.50 Porterhouse Steak 5,00 New York Cut Sirloin (14 oz.) 4.00 Special New York Sirloin (10 oz.) 3.00 Filet Migion Princess 4,00 T. Bone Steak 3.50 Broiled Ham Steak Hawaiian Style 2,50 OUR SPECIALTIES FROM THE BROASTER Colonial Quick Chick (1 chicken dejointed) 2.25 Colonial Quick Chick (3/4 chicken) 2.00 Choice Back Spareribs 2.25 Double Loin Pork Chops 2.25 SEA FOODS Broiled Australian Lobster Tail 3.75 Deep Fried Oysters 2.50 Colonial Special Broasted Shrimp 2.26 Special Selected Jumbo Shrimp 2.25 Deep Fried Fantail Shrimp 2.00 Frog Legs with Tarter Sauce 2.25 Fresh Lake Huron White Fish 2.00 Rainbow Trout (deboned) 2.00 Deep Sea Scallops 2.00 Salmon Steak 2.00 Fresh Perch 2.00 ROASTS Prime Ribs of Beef au jus Special Cut Prime Ribs of Beef au jus Ontario Young Tom Turkey Loin of Pork with Dressing Spring Chicken with Apple Jelly Baked Pork Spareribs with Dressing ALL ENTREES INCLUDE Choice of Salad from Salad Buffet Soup du jour Choice of Juice Vegetable Whipped, Baked or French Fried Potatoes Tea, Coffee or Milk Daily Specials SERVED iN THE COLONIAL ROOM 12 NOON - 5;00 P.M. SOUPS Consomme .25 Beef Green .60 Egg Drop .60 Chicken Noodle (Chinese) 600 Large 51.15 APPETIZERS Egg Ron - .30 Dry Garlic Spare Rib 1.25 Honey Garlic Spare Rib 2 00 Shrimp Cocktail 1.25 CHOP SUEY - CHOW MEIN Pork Chop Suey or Chow Mein 1.40 Chicken Chop Suey or Chow Mein 1.60 Beet Chop Suey or Chow Mein 1.60 Fresh. Shrimp Chop Suey or Chow Mein 1.85 Mushroom Chop Suey or Chow Mein 1.60 RICE Chicken Fried Rice 1.50 Pork Fried Rice 1.50 Beef Pried Rice 1.50 Fresh Shrimp Fried Rice 1.65 Fresh Mushroom Pried Rice 1,50 Steamed Rice .20 SWEET AND SOUR Sweet and Sour Spare Rib.. 1.85 Sweet and Sour Pork 1,90 Sweet and Sour Shrimp 2.30 Sweet and Sour Chicken 2.25 Pineapple and Chicken 2.25 EGG FOO YONG 3.25 Chicken Egg Foo Yong 1.60 2.00 Shrimp Egg Foo Yong 1.85 2.00 Plain Egg Foo Yong 1.50 2.00 13,50 FAMOUS CtUNESE DISH SPECIALS Soo Guy Chicken with Roasted Crushed Almond Diced Chicken Fried with Vegetables and Almond (Guy Ding) Sliced Chicken Sauteed with Whole Mtrshroom 2.25 Sliced Beet with Chinese Greens(Chow Bok Tohy) 1,95 Sliced Beef with Fresh Tomotoes 1.95 Jumbo Shrimp Fried with Tomatoes 2.25 Curried Beef 2.25 Curried Shrimp 2.50 Cubed Beef with Bean Sprouts 1.95 Canton Deep Fried Shrimp 2.30 2 00 1.95 Sliced Beef witGreen Peppers 1.95 We now have a Special Chinese Menu served in the Dining Room or take out. Served between 5p.m. .. ia.nt, Everything is prepared by our own Chinese chefs.