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HomeMy WebLinkAboutThe Huron Expositor, 1951-07-06, Page 6tr c •it 1 t11 TIIE HURON EXPOSITOR ilk - . Mrs. F. Crich Honoured y Tuckersmith Friends Immediate relatives and close friends gathered at the home of McKillop School21/Ir. and Mrs. Frank Crieh, Tucker smith, for a surprise party to Fele- brate the occasion of their tiu>enty- Bfth wedding anniversary Thurs- day night. The bride of twenty-five years ago was presented with a large mir- ror and the groom with a signet ring. The presentations were made by Margaret Rogerson, while the address was read by:, Helen Turn- er. The bride and groom made fit; ting replies. The evening was spent in dancing. Following is the address: To Mr. and Mrs. F. Crich: We, your friends and relatives, have just re- alized that twenty-five years have rolled around since first you con- templated) the matrimonial ven- ture. In all those years, in the ups and downs of life, few things inspire us more than the conscious- ness that all the kinfolk about us are treading along that some path- way of life, These kinfolk are tak- ing this opportunity to wish you well, arid that the next twenty-five years may hold for you health, prosperity and happiness, We ask you to accept this token of our esteem. May you live long to en- joy its usefulness.—Signed on be- half of your friends., DUBLIN A large group of St. Patrick's Church parishioners assembled at the Parish Hall on Friday night to honor Rev. Dr. Ffoulkes prior to his departure on a vacation trip to England. Joseph Shea read an ad- dress on behalf of the parish, and John Meagher presented a purse of money. Also Miss Mary Staple- ton read an address representing the Sodality members, and Miss Margaret Flanagan presented the proceeds of their Sodality dance. Rev. Dr. Ffoulkes expressed his thanks and Rev. A. Durand, St. Peter's Seminary, London, address- ed the parishioners. District Weddings Picnic atLionsPark Was Huge Success S.S. No. 12, McKillop, held their annual picnic at the Lions Park, Seaforth, on Thursday, with an at- tendance of 75. The following are the prize winners in the sports events: Girls under six, Marlene Pepper, Garry Alexander; grades 1 and 2, Margaret Alexander, Elaine Beat- tie; 6 to 9 years, Mervyn Pepper, Ross Cuthill; 9 to 12 years, Ken McClure; girls over 12 years, Doro- thy Cuthill; boys over 12 years, Don McClure; married men, Ken Beattie; married ladies, Mrs. Shel- lington; boys' three-legged race, Ross and Don McClure; girls' three-legged race, Betty Axtmann and Marjorie Cuthill; wheelbarrow race, Don and Ross McClure; throwing softball, boys. Don Mc- Clure; girls, Betty Axtmann; slow- est walk, John Alexander; thread the needle, Ross Axtmann and Don McClure; shot put, Ken Cuthill; walk fastes, Jim Axtmann; ham- mer nail. Ross McClure; hammer nail, girls. Iris Beuerman; hammer ' nail, young boys, John Alexander; hammer nail, men. Art Alexander; kick the shoe. John Alexander; Rosa Axtmann and Iris Beuerman (tie); guess buttons in jar, H, Axt- mann. A peanut scramble was follow- ed by lunch and ice cream treat. Miss L Smith is the teacher of this schooL Cook - Hay At the United Church Manse, Hensall, on Saturday. June 30. the Rev. W. J. Rogers united in mar- riage Patricia Ruth Hay and Doug- las Allan Cook. The bride is the daughter of Mrs. Geo>,'ge Hay, Exe- ter, the groom the son of Mr, and Mrs. Norman Cook, Hensall. The bride wore a blue lace gown in a street -length style, with white pic- ture hat, white accessories, and a nosegay of white daisies and red Pinocchio roses. Miss Marguerite J. Pickard was the bride's only at- tendant, wearing a navy and white sheer over taffeta with a white vel- vet bandeau trimmed with daisies. Robert Cook, of Hensall, the groom's brother, was best man. Follow -ng a reception at Menet- ta Menards, Exeter, the couple left for a trip to Northern Ontario. For travelling the bride donned a yel- low linen dress with matching hat. Mr. and Mrs. Cook will live in Hen- sall. Both bride and groom attend- ed the University of Western On- tario. Brick - Feeney Rev. H. F. Feeney, C.R., Scollard Hall, North Bay, officiated at a double=ring ceremony and Nuptial Mass at Holy Family Church, To- ronto, on Saturday, June 30, when his sister, Genevieve Kathleen, daughter of Mrs. Francis John Feeney, Dublin, and the late Mr. Feeney, became the bride of Mr. Martin Leonard Brick, Toronto, son of the late Mr. and Mrs. Mar- I tin Brick, Saskatoon, Sask. Given in marriage by her brother-in-law, Mr. John R. Deschene, Toronto,. the bride wore a ballerina length gown of white lace over satin; her shoulder -length veil of illusion was caught in a matching cap trimmed with seed pearls. She carried a cascade of sweetheart roses with Stephanotis. Rev. Monsignor Bren- nan and Rev, G. Cochran were in the Sanctuary. The matron of hon- or was the bride's sister, Mrs. Richard J. Cunningham, Toronto, gowned in blush rose nylon over taffeta with matching lace, picture hat and mittens. Her flowers were pink and white. carnations. Mr. Edward Brick, Montreal, Que.. brother of the bridegroom, was best man, and; Mr. Richard J. Cun- ningham and Mr, Edward Swan, Toronto. were ushers. The soloist was Mr. Louis Murphy, Toronto, who sang Schubert's "Ave Maria" at the offertory, and "Penis An gelicus" during the signing of the register. Following the ceremony a din- ner was served to about thirty-five guests at "The Old Mill." The bride's mother received the guests wearing a dress of navy flowered chiffon with white accessories. She was assisted by .Mrs, J. Uteck, To- ronto, wearing white flowered crepe with white accessories. Each wore a corsage •pf red roses. For' a motor trip through the Muskoka District the bride chose for travel a navy gabardine suit with blue and white accessories. On their return Mr. and Mrs. Brick will reside at 74 Marion St., Toronto. Prior to her marriage the bride was feted at a miscellaneous show- er at 40 Muir Ave., sponsored be her sisters, Mrs. J. R. Deschene and Mrs. Et,,, J. Cunningham; also at a linen' and silver shower at GIenvale Ave., sponsored by Miss Cdivstanee Gordon, tie tabulating office stat, at sell4larris Co. entertained her a •dlticiten., dinner and she was 'OAK With tln electric tea lie, - lilt ori .eleldttid Chrome coffee ( if$(ttt ®r asAlen the min - `51i 11 1$ c': kil.ee'te froth 1�1 ;•llubtitl. j In the Garden Everyone likes to boast about the first potatoes or the first bloom of a certain flower, but there is as much satisfaction, perhaps even more, in having blooms and fresh vegetables Lang after the regular season. In most parts of Canada this is easily possible. As a mat- ter of fact late plantings usually grow .faster and often better than those things planted early. With certain tender plants, too, includ- ing a long list of flowers, and the melons, cucumbers, squashes. corn, etc., there is no advantage in plant- ing or setting out before the soil and air are really warm. Aside from things like grass, sweet peas and nursery stock, which should get established be- fore the really hot weather, one can go on planting regularly right up to early July in moat parts of the country. Expert gardeners who want to get the most out of their lana indeed, make a regular prac- tice of sowing a few rows of beets, carrots, beans, corn, and such things every fortnight up to the end of June or even into July. If we give these late gardens a little extra cultivation, a little watering and possibly some quick -acting commercial fertilizer they will Come along fast and mature in plenty of time before frost. A Good Time To Plan From now right through to Fall is an excellent time to look around and make notes for the bigger and better garden we are going to have next year. lt's an excellent idea to keep a note -book and list certain things we are going to have for sure next year. We should jot down such items as color and sea- son of bloom, height, resistance to disease and drought and, of course, the name of anything we see growing in a neighbor's gar- den that we hope to have in our own. With certain lines of nursery stock, most shrubs, trees, vines, etc„ one can buy and plant in the Fall just as well as next Spring. By doing this we get these estab- lished earlier and save time for other jobs next year. Give Them Room Thinning flowers and vegetables, especially those that come from fine seed, is a bother but it will be well worthwhile in sturdier and better plants. With flowers this will mean earlier and bigger blooms and less loss from winds and heavy rains. With vegetables like car- rots, beets, lettuce, etc., it will be finer flavor and quicker growth, which means more tenderness. Pro- perly spaced, properly thinned veg- etables .are much easier to culti- vate, too. If at all possible one should leave enough room between eachplant so that a small hoe or a special long -handled cultivator can be used. These implements will save hours of hand -weeding drudgery. It is possible to seat five people at a table in 120 different combina- tions. xeter Races ednesday, July 11 $2,400.00 IN PURSES Grand Bend Stake -3 -year-old Trot or Pace $600 Silver Tray, donated by Sponsors 2:28 Class—Trot or Pace $600 Sponsored by Tuckey Transport and Tuckey Kist Beverages 2:24 Class—Trot or Pace $600 Sponsored by R. H. Sherwood, Massey -Harris Sales & Service Free-Fol--All—Trot or Pace" $600 Sponsored by J. W. Weber, Canadian Distributor, Dr. Salsbury's Laboratories Closing Date for Open Races, Saturday, July 7 Horses EI`g:ble July 7 Three per cent to Enter. Three -heat. plan. Each heat a race. Three heats of one mile each. Canadian Trotting As:iociation 'rules to govern. with exceptions. The committee reserves the right to call off cny rice or make any other desirable changes. Free hay t.nd straw Money divis:cn-40,,,30, 15, 10 and 5 per cent• of purse. Races start at 1:30 p.m., D.S.T. Woollen Blankets donated to winner of each race ANNOUNCER: TORY GREGG, CKNX Climie-Whitesell Starting Gate Will Be Used Betting Privileges on the Grounds "One of the Best Race Meets in Western Ontario" Exeter Turf Club FRANK TAYLOR, JACK MORRISSEY, GEO. W. LAWSON, President Chairman. Sec.-Treas. the ree THE MIXING BOWL By ANNE ALLAN Hydro Homo Economist Hello Homemakers! Today's the day we melt paraffin to prevent the freshly made jam and jelly from spoiling. For this little job we al- ways place the tin in a basin with some water in it. Although we can melt paraffn on an element turned 'low' without smoking, it is wise to ,use the basin of hot water to enure safety. Usually we squeeze the tin to make a spout which may cause the lower edge to leak, then, too, when more melted paraffn is needed there is no need to worry about the highly inflammable pro- duct dripping on the range from the spout. There are several other good pro- tective covers for concentrated pre- serves such as circular pieces of cellophane and plastic caps. Take a Tip 1. These are the fruits which possess good jelly properties: sour apples, currants, gooseberries, Con- cord grapes, sour plums. With the addition of an acid such as lemon juice the following fruits are also good for jam or jelly: blueberries, raspberries, quinces, sweet plums. 2. Apricots, peaches and straw- berries are good for jam but not for jelly. 3. We believe inexperienced homemakers should,not attempt us- ing sour cherries, elderberries, pears, or strawberries without corn' mercial pectin. 4. Use a mixture of ripe and slightly under -ripe fruit in the pro- portion of 1 cup ripe fruit to 2 cups under ripe for good flavor and color. 5. Wash fruit and remove stems and blemishes. Do not peel or core. 6. Instead of adding lemon juice combine certain fruits together for a successful jelly: blueberry with rhubarb; raspberry with red cur- rant, and strawberry with goose- berry. 7. When cooking the fruit pay particular attention to the amount of water added. If too much water has been added the prolonged heat- ing will destroy some of the pectin and flavor. For one quart of mash- ed raspberries, grapes and blueber ries add one cup of water. For one quart of mashed currants, gooseberries and plums add 2 cups water. For one quart of cut ap- ples add four cups water. 8. Simmer (never boil) the pre- pared fruit and water until soft and mushy. 9. Moisten a jelly bag (a clean cotton bag or piece of factory .cot- ton). Pour hot fruit into bag and press gently with spoon. 10. For a second extraction mea sure the pulp left in the jelly bag and add an equal amount of water.. Cook slowly for 20 minutes and strain again. 11. '1'o be assured of firm jelly test for pectin. Pour one spoonful of extracted juice into a sauc'e'r and gently pour in a teaspoon of rub- bing alcohol. Do not stir. Let stand one to three minutes. Press the small mass to see if it is firm and has no liquid. Pe sure never to taste the alcohol mass as it is Poisonous and be sure to wash it down the drain in case it is mixed with the food. 12. The test determines t h e amount of sugar to be added. If the teaspoonful of substance is firm add 1 cup of sugar for ench cup of juice. If it is lumpy add three quer ter cup of sugar per cup of juice. If the test has liquid add 1A cup sugar per cup of juice. 13. Use a deep saucepan and boil the sugar and juice rapidly. A Quart requires about 15 minutes. Allow liquid to drip at the rounded part of the spoon. When two drops tend to pull together forming slant- ed edges the jelly is done. Re- move from heat at once. 14. Let hot jelly or jam stand 1 minute then remove scum. Let stand another three or four min- utes to remove any air bubbles, then pour into clean jelly jars. 15. Pour a very thin coating of melted paraffin over hot jelly. When cold add another thin layer of wax. Lemon Pie Filling 1 cup sugar Rind of 1 lemon 1 tablespoon butter 3 egg yolks 2 tablespoons flour 1 cup milk 5 tablespoons lemon juice 3 egg whites. Mix grated lemon rind into sugar and cream in the butter. Beat egg yolks and add. Stir in flour, milk and juice. Fold in the beaten egg whites. Pour into either unbaked or baked pie shells. If baked pastry return to preheated oven of 375 for 30 mi utes. I.1 it is unbaked place pie i. 450 oven for 15 minutes, then 350 1 r 30 minutes. Baked Alaska Thin sheet of plain cake 1 pint ice cream 4 egg whites i4a teaspoon cream of tartar 1/ teaspoon salt 1h cup fine granulated or fruit sugar % teaspoon vanilla Thick board; Have a board at least one inch thick (metal gets too hot and can- not be used) on which to set cake. Preheat overs to 450 to 500 degrees F. Beat egg whites as for mer- ingue, adding cream of tartar and cure tablespoon sugar before first beating. Then when egg whites are stiff gradually beat in the re- mainder of sugar, two tablespoons at a time, and the vanilla. Place ice cream on cake so that there is one inch edge of cake beyond the ice cream. Cover ice CROP REPORT FOR HURON Hog and cattle prices have de- clined slightly over last week's re- cord prices. However, the greater number of barn -fed steers have now been marketed. All cattle in the county continue to look ex- tremely well, with excellent pas- ture conditions providing ideal feed for all types of livestock, accord- ing to R. G. Bennett, agricultural representative. All crops are making extremely good growth, with little or no dam- age reported following the recent storm. Haying operations are un- der way aJl across the county, with the main hay crop ready for cut- ting. there appears to he a scarcity' of farm labor in the county, with the result that there is a consider- able demand for farm help to as- sist in harvesting the heavy hay crop. Highest Cash Prices for DEAD STOCK HORSES....$5.00 each CATTLE....$5.00 each HOGS...$1.0O per cwt. According to Size and Condition Call Collect SEAFORTH 15 DARLING & COMPANY`: OF CANADA, LIMITED. create and cake entirely 'wit: '. a c 'flick layer of meringue. Bake quickly, five minutes, in a very hot oven. Cut and serve at We. Yield: Six to seven servings. Graham Cracker Crust 11/ cups fine cracker crumbs 6 tablespoons melted butter 1 teaspoon cinnamon. Stir the melted butter gradually into the fine mixture' of crumbs. (Mix the spice with crumbs, if de- sired). Pat the .mixture firmly with the palm of the hand or with a spoon against the bottom and sides of the pan to form a .pie shell. Chill the crust thoroughly or bake in a preheated oven of 375 degrees for 15 minutes. Note: % cup of crumb mix may be sprinkled on the top. Take a Tip 1. To be sure a fruit pie will not boil over, wrap a strip of 2 -inch wide parchment paper around the edge of the pie when it is ready for the oven. 2. Ginger snap pie crust is popular for lemon pies these days. The mixture is the same as for the graham cracker crust substitut- ing ginger..sada» ct'jtnube for o cracker crumbs. kis not tieo@rk sary to bake this crust. 3. Sugar in crumb Crusts is a vaul- ter atter of taste. The amount used• is best determined by the type of Ailing to be used. 4. For gelatine fruit pies allow one tablespoon gelatine soaked in *y, cup cold water thea dissolved in t/y cup boiling water for 1% cups fresh berries. "Strathaven" REST HOME A Home for the —Aged —Invalids and —Convalescents MRS. ETTA MacKAY HODGERT Phone 184 Exeter jUltY, t 11)01., AMe AllanitiuVJtes yO 1D w t9 bar c% The 444.ow r iReeltart $end in yaour•atiggestiottsi: on Thoma-• making problems and watch this column for replies. Wool Wanted All Wool shipped to JACKSON'S is Graded in Seaforth and full settlement �T madeby them. H. M. JACKSON SEAFORTH Phones: Days 684-W; Nights 34 lig III ,,I ,1111 !,I. 'P; tJ; l I'91Cq!''!il'' ft takes a lot of cooling to keep a Polar Bear happy. This largest member of the bear family is smaller than a porcupine at birth, but often weighs more than three-quarters of a ton when full grown. To this tremendous bulk, add the fact that the bear is covered with a thick, water -proof coat, which is designed to protect him in the dlrctic ... it's a big job keeping him cool in our zoos. Learn about nature's creatures. Visit the nearest zoo and see them. A whole new world of interest will be opened to you when you understand nature. NATURE UNSPOILED - YOURS TO PROTECT - YOURS TO ENJOY CARL ING'S THE CARLING BREWERIES UNITED WATERLOO, ONTARIO xt3eeeer'ir9ri ^JI Lorne IL Bouchard, A.R CA. Keystone of Main Street Where oil derricks dot the prairie a town's sure to be building not far away. The shacks of the drillers and roughnecks give place to the homes of folks "come to stay." The bank opens .. In Canada's oil fields, it's probably a branch of The Commerce, staffed by men and women giving the kind of banking service that is the keystone of community progress—Commerce service. Get to know your Commerce manager and the men and women who work with him. They're good people. The Canadian Bank of Commerce "The 'Commerce" eav 189-50AR By Roe Farms Service Dept: 50 YOUR BIRDS ARE HOME ON THE RANGE, JACK- HOW ARETHEY MAKIN6 OUT NOT 50 BAD, 006. BUT THERE'S A LOT MORE TO THIS RANGE B1SINE55 THAN MEETS THE EYE. YOU BET THERE 15, JACK. PROPER HANDLING OF BIRDS ON THE RANGE MEANS PROFIT OR 1.055 IN THE L.AYIN6 PEN. GOT ANY TIPS TO -DAY, ? YES,'JACK A GOOD RANGE 15 MIGHTY IMPORTANT — A COOP GROWING MASH 15 JUST A5 IMPORTANT. 50 DON'T FORGET TO USE ROE V/TA-GROW. I'M ONE UPON YOU THERE, DOC- I ALWAYS USE V/TA 6ROik WISE MAN, JACK - HERE ARE A FEW TIPS! ua 1'. •Vc.1�e1, W.!i,. IE AtOle tRAN6 HENS Epi T- isgND pe® 2. OPEN vci,'EL 7b PREVENT P NA4YU6f/y 3• %t/Arc H FOR cocc/D/04YS "41.0 7:4-1 Two 4YaystoBigger Fqq Wits A GOOD RANGE CONrAINS r WTN W. R. Kerslake, Seaforth Lorne Hay, Hensall A. J. Mustard, Brucefield J. A. Sadler, Staffo • R, Shouldice, Brodhageu m