HomeMy WebLinkAboutThe Huron Expositor, 1955-06-03, Page 63
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OR, SEAFORTH, ONT., ATMA 3, 1958
the iPafrgMi
••
guardian or
1 • a great 'treasure
Ch1 elhu : t Wii4S ntertairns Girouprs
Chiselhurst W. If. S. entertained During the social hour, the visit,,
Hensall, HippO and Egmondville ing groups offered sincere thanks
societies Friday night. to the hostesses.
Mrs. A. Ross, (pianist. provided The following committ4"ea were
soft piano music prior to gather- in charge of the success arrang-
ing. Mrs. W. Brmtnell presided meats: reception Committee, Mrs.
and opened with prayer. R. MacDonald, Mrs. T. Brintnell;
Mrs. H. Sperling presented the ushers, Mrs. E. Kinsman, Mrs.
devotional period m which she Coleman; decorating committee,
based he
remarks on the 23rd Mrs. A. Ross, Mrs. B. Munn, Mrs.
Psalm, The Misses Maj Roobal, E. Taylor; tea, Mrs. Martin, Mrs.
Faye (loss, Mary Lou eLellan, Jacobi; lunch committee, conven-
antj Jtine Ross sang a selection, or, Mrs. R. Brock; committees,
Open Up Your A, Heart", aaeMrs. G.n- Mrs': R. Taylor, Mrs. E. Dick,
led` by Mrs- A. Ross. Mrs. G. Mrs. P. Harris, .Mrs. C. Horton,
Hess and Mrs. T- Coates favored Mrs.R. Sararas, Mrs. E. Chapple,
with a duet, He rifted Me", ac Mrs. C. Eyre, Mrs. W. R. Kins-
At this time Mrs. Boyce intro-compahied by Gladys Luer. man, Mrs. Roobal, Mrs. McNaug,ht-
duced the guest speaker, Miss Mary
Nichols, of Smiths Falls, mission-
ary on furlough- Miss Nichols
spent five and one-half years in
India and, at present, is further-
ing her studies at the University
of Western Ontario.
The speaker enlarged on her
work in central India, mentioning.
the Hindu language, ete-, after
which she showed vivid scences
depicting beauty, poverty, and
hardships. She made her audience
concious of the challenge to seek
Him better. whereverit may be.
Make us a blessing to do Thy ser-
vices. We, right here, put other
things ahead of Thee. Take our
lives — help us of he more worthy
in Iris service."
Mrs. Rogers then tlttingly
pressed hearty :appreciation
Miss Nichol.
Mrs. Durst and Mrs. Jackson, of
Egmondville, offered -a /pleasing
duet, I'U Go With Yon All the
Way", accompanied by Mrs. 'Mc-
Leod. A piano duet was provided
by Mrs. R. Broadloot and Mrs.
Wilmer McGregor, of Kippen. The
president brought the affair to a
close.
The crowd went to the Sunday
School rooms where a sumptuous
lunch was served by the Chisel -
burst ladies_
The church was nicely decorated.
Any day now those driving through the country
will discover that the great annual miracle—the coming
of Spring—is being repeated. The good earth which
has remained dormant all winter, subject only to the work
of Nature's greatest cultivator—frost—now awakes and is
ready to co-operate with man to bring forth food for all
peoples. We may well pause and give thanks that our soil Is
fertile and life-sustaining, and hope that it so remains,
for a nation's soil is its life -blood.
Nothing is more important to conserving the fertility
of our soil than the feeding ,and keeping of rattle.
Wherever we find hay alild pasture, we are seeing a protective
soil cover which retains life-giving moisture and prevents
erosion. The extensive fields given to grain and other crops for
cattle feeds have an invaluable place in crop rotations
that help to conserve fertility. The manure produced by the
cattle returns a vast quantity of organic matter to the land—
an incalculable contribution to soil fertility.
Dairy cows are kept op 73 per cent of Canada's farms. In
supplying the nation's needs of dairy foods, they provide
income for one of every six Canadians. Thus, our dairy
cattle are important both as producers of vital foods and
conservators of our natural resources.
1
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Maple Leaf Dairy
Complete Line of Dairy Products
HARVEY TRAVISS, Proprietor
Phone 101
• Seaforth
•
SOUP DE,LKACIES ARE BEST
WHEN MADE WITH DAIRY PRODUCTS
When June arrives on the scene,
there's nothing so obvious as op-
eration "co-operation" between the
dairy foods and Nature's plentifuls
asparagus and strawberries.
And since June is Dairy month in
Canada, what better way to cele-
brate than with a porch picnic to
give these two groups of fine foods
a chance to get together. As well,
what better way to knit the family
into closer harmony, than by let-
ting the many hands make light
work of the preparations for your
porch picnic.
When summer's glory lengthens
days into warm evenings, corral
each of the chefs into the kitchen
. and let them help plan the
program. Tiny tots, teens, and
friend hi sband 'alike will love the
chance to exhibit their culinary
skill, even if it's just carrying
cutlery to the table. Portion out
jobs according to capabilities .
let the roan of the house show his
mastery of meat cookery, let little
hands assemble silverware and
serviettes, salt and pepper shakers
and serving pieces. You organize
and supervise ... and then let
the rest of the erew take it from
there. In other words, make it a
family affair.
Youngsters , will vote for the
Inion -and -pickle garnish Cheese-
burgers we've pictured . and
Dad will want ,to handle the gril-
ling of them, just toshow where
his forte in the line of cookery
lies. Have lots of ingredients
ready . . 'tseasoned ground meat,
slices»of Canadian cheddar cheese
and buns to be toasted . . for
there'll be a heavy demand on the
lairy products when Mom starts
•
superb, and made with milk, their
food value will be at an equally
taking advantage of their many
different uses..
Great and wonderful things have
been happening to soup since the
days of ancient man. In those
early times. our ingenious ances-
tors made bags from animal skins
and filled them with meat, water
and hot stones. Today, soup plays
a sparkling role in the art of good
eating. We'll bet that the phrase
"soup's on" is an oft repeated
one in your home. Soups such
as those we're suggesting here
will make perfect eating now and
throughout the year. For these
soups are made with milk, one
of the dairy foods. Use fluid milk
for some of them, creamy evapor-
ated milk in others and you'll know
that the soups you serve will have
plenty of flavour' appeal. What's
more, soups made with milk pro-
vide lots of the food essentials—
proteins," minerals and vitamins.
French Potato Soup is the- first
suggestion we have for you. Made
this quick and easy way—with sea-
soning just right, and with a rich
smoothness given to it by evapor-
ated milk. we think -you'll find it
just about tops for noon or night.
We've pictured it for you garnish-
ed with 'the contrasting green of
watercress, and accompanied by
cheese - topped crackers. Cream
of Vegetable Soup is always popu-
lar, and our recipe allows for plenty
of variety in flavour and texture.
Canned soups, too, are gaining in
favor, with busy homemakers. So
wer'e suggesting novel, yet down to
earth canned soup combinations.
Use some of these soup quickies—
you'll find the flavor blendings are
high peak.
Yes, "soup's on" in thousands of
homes across Canada. And "soup's
on" means that lots of lucky peo-
ple are enjoying some mighty good
eating. No doubt too, they're
blessing the women at the helm
in their homefi. And that's their
way of saying thanks for your
Phoughtfulness and foresight in
serving soup often throughout the
year.
on, Mrs. Treffery.
USBQRNE . a SURANCII CO.
l 8
HEA OFFICE,,ENETES, tfltirt.
President, Martin Fly. B-E'-
2, Dublin, Vice -President, idem, E• oay
ton Colgtilioun, 'R,R. 1.Solemn
Hill.
DIRECTORS—'Ma r'
R. 1, Centralia; WOom A.
ilton, Cromarty; Milton M
R.R. I, Kirkton; Alex J.
R.R. 3, Mitchell.
AGENTS—Thos. -. G. Balla ,
R.R. 1, Woodham;. Clayton ]]lUtrriik
Mitchell; Stanley Rocking. Mit-
chell.
SECRETARY - Ti EASURER — �=
Fraser. Exeter.
SOLICITOR—W. G. Caehrwae, Exam—
•
•
French Potato Soup
(Makes 6 servings)
2 cups diced potatoes (2 large
potatoes)
2 cups diced onions (2 large cook-
ing onions)
2 teaspoons of salt
3 cups water
2 cups evaporated milk
few grains pepper
Boil potatoes and onions in the
3 cups water, to which the salt bas
been added, about 15 to 20 minutes.
When vegetables are tender, add
evaporated milk and peper. Heat
to serving temperature.
Cream of Vegetable Soup
(Makes 6 servings)
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon peper
4 cups milk
1 cup cooked pureed vegetables
ex -
to
Know Your theAes
Most important
Son: "Pop, will you help me
find the common denominator in
this problem?"
Pop: "Good Heavens, son, you
thing yet—they were looking for it
mean they haven't found that
when I was a kid!"
THE FARM VAT GREw
kOM3&&io&
In 1617, on Champlain's small ship, there came from Paris a man
destined to found Canada's greatest industry. He was
Louis Hebert, an apothecary who was at heart a farmer.
In spite of opposition from the French Settlement Company who
saw New France only as 'a source of fur and fish, he cleared tel
acres of land on the heights above Quebec. Here on Canada's
first farm, Ldiiis•fiebert bred cattle and raised grain,
beans and pumpkins.
From this humble beginning grew an industry that. nuv.
stretches from sea to sea. Wherever farms were settled across
this vast country, dairy cattle continued to be important.
Pioneers were aware of the value of milk, butter and cheese
in their diet. Today, with our greater understanding of
nutrition, weknow that dairy foods are unexcelled as
sources of complete protein, vitamins and mineiais. '
Calcium, riboflavin, vitamin A, fat, sugars and
energy -giving calories are supplied flavourfully and
at low cost. From Louis Hebert's brave
start, 455,000 dairy farmers today
produce food essential _for our well-being.
Vc A
To gain a good reputation, in the
cooking line these days, a home-
maker finds it important to know
varieties of cheese and how to use
them.
Cheese is available. in so many
varieties that there's one for every
taste. With its versatility .
for sandwiches, as appetite teasers,
in nourishing main dishes, as
dinner finales, and between -meal
snacks . . cheese continues to in-
crease in popularity.
A brief review of the most popu-
lar cheese as pictured here will
help you identify them when you're
shoing.
In the photograph from -the top,
then right to left'
SWISS cheese, pale yellow in color
and lacy with holes, you'll re-
member because of its unusual'
texture and its mild but distinct-
ive nutty flavor.
CREAM cheese is made 'from a
mixture of milk and :cream. With
its mild delicate flavor and smooth,
creamy texture, it's good -with
crackers and as a filling for fruit
and nut breads.
CHEDDAR • names from mild to
sharp flavor. It is a favorite to
serve with crackers, fruit or pie,
in dishes from appetizer dips to
souffles, and for nibbling at any
time, or for any age.
PROCESSED BRICK is creamy
white in color, with small eyes
characteristic of its texture. Its
flavor ranges from mild to pro-
nounced.
CHEDDAR' CHEESE slices.
BLUE -VEINED cheese, whitish in
color, with 'blue green. veins run-
ning throughout, has a sharp, salty
flavor. It is delicious in salads,
salad dressings, for appetizers and
snacks, and to finish off a meaL
EDAM, shown in the centre of the
picture, with its top cut off, is
similar to Gouda. Both are recog-
nized by theirred coat, spherical
shape, and flattened ends. Thbir
mild, nut -like, slightly salty flavor
makes them delicious as appeti-
zers, with salads and desserts. To
serve, cut off the top , so each
person can scoop oat his own por-
tion or hollow out the centre, dice
and refill with Canadian Cheddar
cubes. Spear cubes with tooth-
pick.
Modern Farm'Ouildings
Increase Farm Profits!
• ..
WHY Wig?... go ahead with F i L
BANB°
707 axe aY 00804
working
Discuss a Farm Improvement loan with your
nearest Rank of Montreal manager.
BANK OF MONTREAL
eawad4a• 94a4L Sio4
with Canadians in every walk of life sine• 1817
Hensall Branch: KENNETH CHRISTIAN, Manager
Brucefield (Sub -Agency): Open Tuesday and Friday
,SERVE A
DIFFERNT FLAVOUR
EVERY NIGHT
,For dessert variety, you can't beat ice cream
There are so- Many Delicious flavours to
choose ... so many ways to serve it, you tan
enjoy ice cream every night. Ice cream glor-
ifies any meal, yet simplifies your cooking.
For it's ready for you, cool and fresh, at your
neighborhood store. •;,And remember, ite
cream is good for you.
Borden's ICE CREAM
"the ice cream aristocrat"
WONG'S GRILL
GOOD MEALS CHOP SUET'
SEAFORTH '
Put
freshness
in
summer menus
117761
ubb/y Cheddar
rorebir witl7e•,•
burlered toast
Ice
,ipxce coke o la moaF•
co/d
Join in the festival of flavor! Plan now
to make summer meals more appetfzistit
with refreshing dairy foods. They areal"
varied, so delicious, and full of the lakses
you need for sparkling good health.
For free copies of Marie Fraser's Dairy
Foods Recipe Booklets write:
SEAFORTH BRAND" BUTTER
COLD STORAGE LOCKER SERVICE
PHONE 80 SEAFORTH, ONTARIO
11
DAIRY FOODS
SERVICE ISURFJUE
A division of •
Dairy Farmers of Creech
409 HURON STRUM MEW