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HomeMy WebLinkAboutZurich Citizens News, 1974-02-07, Page 6PAGE G Luthern church return slate at annfai The annual meeting of the congregation of St. Peter's Lutheran Church was held at the church in Zurich, on January 30, with a very good attendance The incumbent church coun- cil was returned to office, namely, Ivan Kalbfleisch, Carl Willert, Louis Willert, Donald Warner, Earl Deichert, Albert Schilbe, and Harvey Hohner. Mr. Kalbfleisch presided at the meeting and Mr. Hohner served as secretary. Reports were given by Mrs. Claire Deichert, president, of the LCW; Charles Kalbfleisch, superintendent of the Sunday Church School; and the pastor on behalf of the Luther League and the Vacation Church School The cemetery board's report was given by Bert Klopp and the report on operational expenses of the congregation and mission offerings was given by the treasurer, Jack Turkheim. A motion concerning memor- ials was deferred for further study, and a motion was made to organize a special appeal for funds to pay the costs of sewer installations. Claire Deichert presented the budget for 1974 which provides for six thousand dollars in ben- evolence giving, as well as seventeen thousand for local operation, salaries and repairs and maintenance. - Differencein sour cream ZURICH CITIZENS NEWS THURSDAY, FEBRUARY 7, 1974 The reason modern recipes specify "dairy" or "commer- cial" sour cream is that there is a significant difference bet- ween the sour cream grand- mother cooked with and the kind we buy today. When few people had refrig- erators or the weather was too warm, fresh cream soured quick ly and naturally. The result was a lumpy, watery product with an odd flavor and object- ionable odor --real "sour" cream. Today's dairy or commercial sour cream has a sharp, fresh flavor and a smooth, custard - like consistency. It is made from fresh pasteurized and homogenized cream to which is added a harmless, pure lactic acid culture "grown" in laborat- ories under very controlled con- ditions. The lactic acid culture changes the milk sugar of the cream to lactic acid, and this "souring" causes the proteins to become thicker -- hence the creamy smooth product. The culture is also responsible for the unique flavor and pleasant tang of dairy sour cream, quite different from home -soured cream. Because refrigerator temper- atures do vary, it is recommend- ed that dairy sour cream be used within one week of purch- ase to ensure fresh flavor. Your Child's Portrait In vivid color A Gift To You From Betty aArt's GRAND BEND NO APPOINTMENT NECESSARY Just drop into our store during the days and hours listed below. Your lovely gift picture will be taken FREE by a professional children's photographer. One gift portrait to a family which may include groups. It's our way of saying "Thank you" to our regular customers, and "Welcome" to every one else. WEDNESDAY Feb. 13—l0amto6p ONE DAY ONLY "WHIPPER" BILLY WATSON, JIM HOFFMAN, AND CLAUDE GELINAS CONVERSE WITH LONDON'S "TIMMY", MALCOLM McDONALD. Are You An °If' inner? Check Now! 2..„4a:\„ EYee bete any � DO DROP IN SOON!! Csr s a are it„ oU.d t y e Eaetyct eXp THE STORE WITH MORE d ale rhe .,o QUALITY and SERVICE 11GERICLtd m ZURICH 236-4351 SEAFORTH 527-0290 "GUARANTEED HURON COUNTY'S LOWEST PRICES OR DIFFERENCE RETURNED"