The Huron Expositor, 1955-12-09, Page 8Fyn14mR`;?yF?Ik+���}3';1`�'ama
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ION EXPOSITOR, SEAFORTH, ONT., DEC 9, 1965
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For the Entire Family
A HOST OF CHRISTMAS GIFT SUGGESTIONS IS SPREAD
OUT IN OUR STORE NOW! WE'RE STOCKED WITH
IDEAS FOR THE WHOLE FAMILY !
FOR MOM—Electric Kettles, Toasters, Irons,
Aluminum Ware, Refrigerator Sets, Py-
rex, Floor Polisher, Cutlery, Kitchen-
ware of all kinds.
FOR DAD—Power Drill and Saw Sets, Tools
of all descriptions, Guns, Casting Rods,
Pocket Knives, Flashlights.
AND THE KIDS — Tricycles, Wagons,
Sleighs, Realistic Construction Toys,
Dolls, Doll Buggies, Game Sets, Model
Trains, Meccano Sets, Model Aeroplane
Kits, Plastic Toys, Hockey Sticks, Skates
and all Sports Equipment.
YOU CAN START AND FINISH YOUR XMAS SHOPPING IN
Crown Hardware
MOTOROLA TV DEALER
Phone 797
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Eggnog Popular
Feature At
Christmas Time
When you come to think of it,
our well-known friend, eggnog—
that pops up every year about this
time—is really a very versatile
sort of friend. Actually there's no
reason for keeping eggnog a
Christmas specialty, and perhaps
many of you don't, but certainly
friend eggnog gets into the act
much more as December 25th gets
closer and closer. The fact re-
mains that there's nothing more
suitable for an evening's enter-
tainment eating problem than to
make up lots of fluffy eggnogs. get
out your prettiest bowl and cups
(lucky you who have an eggnog
set) and place this eye-catcher
of a beverage in the centre of your
festively decorated table. The rest
of the refreshments can be as sim-
ple or elaborate as you wish to
make them . . . perhaps just
Christmas cake or with butter
cookies and an assortment of your
home - made candies, or with
Christmas canapes and crisp rel-
ishes . . . for the simple style.
Versatile eggnog can be turned
into a wonderful party dessert—
an eggnog pie—to be featured any-
time before or after the big day.
And we don't mean just a week
before and a week after either!
As we mentioned, anytime of the
year eggnog can be a friend in
need, a friend indeed. An egg-
nog sauce is a delight in any one
of the twelve months served into
squares of plain cake or bland
puddings ... and it's wonderfully
suited to pour over fresh fruit, too.
Then there's the good old fashion-
ed plain eggnog that can give us
such a boost for eggnog (with milk
and eggs as basic ingredients) has
all the elements of a perfect pick-
me-up. Since Christmas has be-
come traditional eggnog season.
some of the larger dairies are now
bottling eggnog for special orders
in this month of December. As a
result we've suggested that you
might use the bottled product if
it's available where you live, in
recipes using the dairy foods and
other ingredients starting from
"scratch."
As the strains of "Here we come
a -wassailing ..." fade away, your
WRTH WAITING FOR
Pontiac Introduces this year the 1956 Star Chief Custom Catalina "hardtop" four -door sedan. Built
on a 124 -inch wheelbase, and 212.6 inches long, the new car is powered with a 227 horsepower Strato-
Streak V8 engine, and equipped with Pontiac's new Strato-FlightHydra-Matic transmission. The new
four -door "hardtop" offers more spaciousness than ever before seen in a model of this type. The
four -door "hardtop" is also available in the 870 and 860 series.
Showing a marked flair for the future in styling, Pontiac will present 16 sparkling new models in the Laurentian,
Pathfinder Deluxe and Pathfinder series for 1956. Horsepower will reach a new peak for Pontiac in these
series with the introduction of the all-new Strato-Flash V8 205 h.p. engine. A second V8 engine will produce
162 horsepower with standard transmission and 170 with Powerglide, while horsepower on the six -cylinder
engine will be increased to 148. Exterior and interior color combinations and finish stress new brilliance
and richness in all models, as illustrated in the Laurentian Sedan, above.
THE NEW PONTIAC
ANSON GILBERT MOTORS
PHONE 461
SEAFORTH, ONT.
LET'S DRESS. UP THE CHRISTMAS BIRD;
HITS AND HELP IN HOLIDAY FEASTING
Once more it is the time of
greeting cards and carols and, of
course, of wonderful things to eat
—all sparkling with the gaiety of
the season. And going along with
the custom of dressing up every-
thing for the holiday season the
home economists of the Consumer
Section, Canada Department of
Agriculture, have a few sugges-
tions for decorating the Christmas
bird and garnishing the platter.
First of all, they give a word of
warning that the carver will need
plenty of working space. Then,
too, the purpose of the decoration
is to enhance the beauty of the
bird, not cover it up, so it is im-
portant not to overload either the
bird or the platter with trimmings.
Paper frills or small doilies plac-
ed on the ends of the drumsticks
are decorative as well as useful
in handling the bird during carv-
ing, but any other garnishes used
should be edible and their flavors
should blend well with the poultry
flavor.
To dress up the bird itself, a
glaze is sometimes used, especial-
ly an apricot or orange glaze on
duck. For a large turkey or
goose, a holly decoration made
from green pepper and raw cran-
berries, is colorful. Just cut out
pieces of green pepper in the shape
of holly leaves and arrange them
with clusters of the berries to look
like a spray of holly. Toothpicks
will come in handy in holding the
berries together and in anchoring
the whole decoration to the bird.
For another attractive trimming,
raw cranberries can be threaded
together with string, then arrang-
ed over the bird and in the crevic-
es around the legs. With a few
sprigs of parsley this simple gar-
nish is very often all that is want-
ed, especially if the platter is
small.
If a large platter is used. there
will probably be plenty of room
>n it for a fruit or vegetable 'gar-
nish around the bird. Raw ,!ran -
guests
ran -
guests will be anxious to try:
Wassail Bowl
(Makes approximately 2 quarts)
6 egg yolks
1/2 cup sugar
1 pint 18% cream,
1 quart milk
1 (1 pint) brick vantlla ice
cream
2 teaspoons rum flavoring
6 egg whites
Vs teaspoon salt
Nutmeg.
Beat egg yolks until very light
in color. Beat in sugar thorough-
ly. Slowly add cream, milk, ice
cream, and rum flavoring, beating
constantly. Beat egg whites with
salt until stiff peaks form. Fold
very carefully into the milk mix-
ture just before serving. Sprinkle
with nutmeg.
Note: With bottled eggnog, or-
der 2 quarts to make same amount
as above. Stir one (1 pint) brick
softened vanilla ice cream and 1
teaspoon rum flavoring into egg-
nog. Beat 6 egg whites with Vs
teaspoon salt until stiff peaks
form. Fold into eggnog mixture
and sprinkle with nutmeg.
Dinner guests will welcome this
dream of an:
Eggnog Pie
(Makes one 9 -inch pie)
1 (9 -inch) baked pie shell
1 envelope unflavored gelatine
'/4 cup cold water
2 cup 18% cream
2 egg yolks
Pinch of salt
1/4 cup sugar
2 egg whites
4 tablespoons sugar
11/2 teaspoons rum flavoring
nutmeg.
Sprinkle gelatine on top of cold
water; let gotten for five minutes.
Scald cream in top of double boil-
er. Beat egg yolks with a fork
and stir in salt and 1/4 cup sugar.
Stir in scalded cream slowly; re-
turn mixture to double boiler and
cook over hot. not boiling water,
stirring constantly until' smooth
and as thick a' custard sauce
(about 10 minute. Remove from
heat; stir in gelatine until dissolv-
ed. Pour into a bowl and chill un-
til mixture mounds slightly when
dropped from spoon. Beat egg
whites until stiff; slowly add four
tablespoons sugar, beating until
very stiff, Fold into chilled cus-
tard mixture, with rum flavoring.
Pour into baked pie shell; chill un-
til set. Before serving, sprinkle
with nutmeg and garnish with red
or green cherries.
Note: When using bottled egg-
nog, soften 1 envelope of unflavor-
ed gelatine in 1/4 cup cold water.
Scald 2 cups bottled eggnog in top
of double boiler. Remove from
heat; stir in the gelatine until dis-
solved. Pour into a bow! and chill
until slightly thickened. Beat two
egg whites with '/H teaspoon rum
flavoring. Pour into baked 9 -inch
pie shell and chill untilet. Be-
fore serving, sprinkle with nutmeg
and garnish with red or green cher-
ries. -
The family will think they're in
heaven with dessert topped with:
Eggnog Sauce
(Makes 10 servings)
2 egg yolks
1/4 cup sugar
2 egg whites
Pinch of salt
!/4 cup sugar
1 cup whipping cream, whipped
1/2 teaspoon vanilla
2 teaspoons rum flavoring
Nutmeg.
Beat egg yolks until light in col-
or; gradually add sugar and con-
tinue to beat until thoroughly
blended. Add salt to egg whites
and beat until stiff and glossy.
Flavor 'whipped cream with van-
illa and rum flavoring. Fold egg
yolk mixture into the egg whites,
then fold in whipped cream. Chill.
To serve, spoon over plum pudding
or thin slices of fruit cake;
sprinkle liberally with nutmeg.
Note: For 2 cups of sauce, us-
ing bottled eggnog, slowly fold 3/4
cup into 1 cup of whipping cream,
whipped. Fold in 1 teaspoon ruin
flavoring. Refrigerate for 1 hour
before serving. Sprinkle liberally
with nutmeg.
berry and apple relish in pre-cook-
ed unpeeled apple cups might be
used, or the cups may be filled
with cranberry sauce or red cur-
rant jelly. As for the vegetable,
it should be one that is easy to
serve, such as broccoli, Brussels
sprouts, turnip cups filled with
peas or green beans, green pepper
filled with corn kernels or brown-
ed or parsley -buttered potatoes.
To roast a goose, the Consumer
Section recommends a 325 deg. F.
oven in which it will take three to
four hours to cook either an eight
to twelve -pound undrawn goose,
or a six to nine and a half pound
eviscerated one. The stuffed bird
should be placed on a rack in the
roaster with one cup of boiling
water added and the pan covered
tightly. After cooking 'for one
hour the water and fat should be
poured off and the cover left off
for the rest of the roasting time.
Many French recipe books call
for chestnut stuffing with goose,
but filberts may be used instead
—in either case at least one pound
of nuts should be added to the bas-
ic stuffing. Potato, apple and
apricot stuffings are all good with
goose and marjoram and sage are
appropriate seasonings to use. If
the inside of the goose is rubbed
with lemon and salt before stuff-
ing, it is sure to be remembered
with pleasure.
For the small family, 'the Con-
sumer Section suggests a young
duck or two as something differ-
ent and hearty to serve for Christ-
mas dinner. The skin is white and
tender and the flesh underneath is
dark, rich and flavorful. Ducks
are quite fat, so no basting is need-
ed—in fact, after the first hour of
cooking, the fat and the water in
the pan should be poured off, the
same as with goose. A 325 deg.
F. oven is recommended and the
stuffed duck should be placed
breast up, on a rack in the roaster
with one cup boiling water added.
It will take about two and a half
hours or about 40 minutes per
pound to cook a four -pound evis-
cerated duck. The flavor will im-
prove if the cooked bird is allow-
ed to stand awhile after cooking,
so it should be taken out of the
oven a little ahead of mealtime
and kept warm until it is put
on the table.
Stuffings that go with duck are
many and varied, but the semi -
tart, semisweet flavors of fruit
stuffings such as apricot. cherry
or orange and raisin, seem to com-
bine especially well with this rich
meat. A stuffing highly recom-
mended by some duck lovers con-
sists simply of quartered apples
and onions, and another one of
just chopped onions and celery.
Well -seasoned mashed potatoes
make a good basis for duck stuff-
ing and a 'combination of sauer-
kraut, chopped celery and bread
crumbs is good, too. Basil, rose-
mary or terragon are the season-
ings suggested by the Consumer
Section for use with duck.
Brampton, Ont., known as
"Flower Town of Canada," pos-
sesses the largest greenhouse in
the ,world.
r• IP r rr" r '`r"'i`r
J
FOR THE ERR
Now that the hustle and excitement is here for the coming
Christmas — the time of the year when your car is subject
to difficult driving conditions, cold temperatures and gener-
ally "hard going" — that's the most important time to give
your car a gift, and let our Supertest Service Station keep it
well serviced and in good running order.
Now is the time to buy that added Accessory
and this is the place to purchase it !
YOUR SUPERTEST SERVICE STATION is ready to give you
PROMPT, EFFICIENT SERVICE — Daytime or Evening
SUPERTEST SERVICE STATION
PHONE 362
GEORGE H. MILLER
SEAFORTH
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ARE OUR STRONG
FEATURE AT CHRISTMAS-
TIME! CHECK THIS LIST
OF SUGGESTIONS FOR
YOUR GIFT TO THE MAN -
IN -THE -HOUSE!
Pipes
Lighters
Wallets
Watches
Flashlights
Cigars
Cigarettes
1 lb. and V,Ib. Tins
of Tobacco
'Flat Fifties'
Pocket Knives Cigarette Cases
MAGAZINES
O O
OKE'S BILLIARDS
ORVILLE OKE, Proprietor MAIN. ST., SEAFORTH
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READ THE ADVERTISEMENTS: It's a Profitable Pastime
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... for a lasting rememberance
So easy to choose Gifts for Everyone when you buy here, for we have
RINGS, WATCHES, JEWELLERY, SILVERWARE — almost every-
thing!
)RESSER SETS
1 hree an d seven -
piece sets in Sterling
Silver, Chrome- and
Gold color.
.9
See our fine selection of
BULOVAS
Priced from $29.75 up
We also handle a large
selection of Rolex, West -
fields, and other popular
makes. All guaranteed.
First Love Eternally Yours Adoration Remembrance
1847 ROGERS BROS.
Canada's Finest Silverplate
For complete happi-
ness it's a Bluebird
Diamond Ring
From $37.50 Up
Guaranteed against
loss.
PENS
—Waterman
—Parker
—Schaeffer
PEN -PENCIL SETS
A SMALL DEPOSIT HOLDS ANY ARTICLE UNTIL CHRISTMAS •
J.
A.
Phone 559-W JEWELLER WA 'tHMATER
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Seaforth
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