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HomeMy WebLinkAboutThe Huron Expositor, 1955-06-03, Page 63 vm ih 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 v 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