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HomeMy WebLinkAboutThe Huron Expositor, 1957-07-12, Page 74 nr.pftd,„.X4i, GOrd0 NY04'Viass:a djiyTqr410017 at fled- ,'04444*.s.:1044.4 'Akin Wtty, evOtittig vtSitt 'Mrs: and Mrs; '9. thOri 0.91144.4vir 444 1400p:447,14, 9,11, SIL Vst_rn., niikner ofs Tiscsei:k. catssimllOg'4.*4re4 . tiOqi IsMOMI; 9uebee ,visited 're, Mrsj, and ,Mrs, Norin44 Inekert oentir 'With Mr :awl Mrs, T. W. vi4iTed SinArAY With PlatiyeS in.4041. qni.e Lornitql Rflas,4- Harristoln. M0441.1, ,Ar4410 and „Donnie loit M. and ,MFS.. Aloin tleten re holidaying this we *OR, irialt4d a day last Iv:SO With, with the* grandnarenta, Mr and M* tMrs. Preetnan, Mathers, of Motint "' ° 4°11. Mrs. Ohn 44en; of Ex- • N- 0 T Towi Of Seaforth All persons in the municipality owning or harboring dogs mutt purchase 1957 Licenses for the same on or before July 31, 1957. , Licenses will be issued from the Treas- urer's Office in the Town Hall, or from the Tax Collector, Harold Maloney. After that date summonses through the Court will be issued to the owners or har- borers of dogs not having licenses. All dogs must wear Tags! • What Made he Little Woman" a Tough Critic? and why that means Today's home -maker is a shrewd buyer, an informed critic of everything she buys. She knows values better than her mother or grandmother ever did. When it comes to food, she buys wisely to obtain the greatest nutrition yield and menu variety for every dollar. Textiles and clothing she judges as carefully, gauging workmanship, wearing qualities. She is an expert buyer. Advertis' ing helped make the --"4--Little'Woman" what she is today. Through the advertising pages of her newspaper she is informed of the qualities of goods offered for sale. The advertising messages strive to give her the facts that guide her buying. Advertising helped 'make her an expert buyer. Now, advertising must work. all the harder to continue answering her demands fur facts before buying. Information makes the big difference in the buying performance of today's home- maker. We live better because we set high standards on everything we buy. Manufacturers of goods, merchants who sell those goods—all of them must meet our high standards because we know how good the things we want can be. Today, nobody need buy a pig in a poke, J.nformatiou s tiie frceof advertising. Scan the advertising columns of this paper, and you'll find *item packed with information that makes intelli- putt huyegfrof di of lc It adds up to better living isho 'evade of a genertitien ago. 000(111444) of sultertising appearing regularly ha 64 OWsPaPAr-4 aware tlyti the service it • Pr gieatar and Moak „ , • VtiAss,...isst,iii,,,,i'fs,S"Vs•tesed&s•.,15*iSW(4•11";s's1a3t.Iii5' sss., s,S,t,st s s st,t, t itsstis .s.ss,h s tssistsd.Psiss.o..";kss,";',..ssissis'isl.St.disq,s,i°,,,,s4sisss'its.stssistsss IS S tr, 77, _isss Tiigr .11,1x*F1 Jame tOk e ss,s 10: 'be 4s Presids0C6"4 r-ggPet t0.s1P41.44 sof ,,P,4.440amt „thew flAKII,*, P1441ke,aeo Yen% s'ss'sy s's. \Nr.and ljS w Aal111.14: Guelph,: railed on 'MR s. ,TOhn 'Calf0P)ielt-Sr4-sail , Mrs. R. K. Mae; Miss %ilie ,LOve *isa Sunday uest of Mr. ,M. 'George' $•• Love, Jr„ andr. George R. 'Ave, Sr. it s W 44, V ts t>rl'i4‘4°Ns..N s‘\• "zN \\ s ahaiiia at AI. "WOW.' "WONDER WHY THEY CALL 141M HOMO SAPIENS?" Party Treat Suggestions Here are some suggestions for making party sandwiches as well as some tasty filling ideas to in- trigue and please *your guests. Alleage Sandwiches For Entertaing Purposes 1. Buy- thinly -sliced or unsliced loaves of bread, brown and/or white, made primarily for sand- wich -making. On occasion, rye bread is most interesting and a Dutch brown loaf adds interest too. Fruit bread makes quite different tasting, sandwiches, usually with a cheese or nut filling. 2. If loaf is uncut, use a sharp smooth-edged knife or a good bread knife that will cut cleanly. 3. Arrange several slices of bread in opened pairs on a fiat surface. 4. Spread slices with soft butter or margarine, then spread one slice of each pair with a prepar- ed filling—carry filling into the corners,' but not over the crusts, because they are apt to be remov- ed later. 5. If lettuce is to be used—and it does add interest to most fill- ings, if sandwiches will not be held too long before serving—tear it in- to small pieces and arrange over filling. 6. If mayonnaise or a relish is to be added, spread it on the bread slices which so far have been merely buttered. 7. Turn these slices over, to top the slices which carry the filling and press lightly to "unite" the sandwich. 8. Pile several sandwiches even- ly and cut off crusts, then cut sandwiches into fingers, squares, or triangles. 9. Wrap sandwiches of like fill- ing in moisture -proof kitchen wrap Skinnymen,women gain 5,_10,15 lbs. Get New Pep, Vim, Vigor What a thrillt Bony limbs fill out; ugly hol- lows fill up; neck no longer seravnayi body loses half-starved, sickly "bean -pole' loolc, Thousands who never could gain before are now proud of shapely, healthy -looking fig- ures. They thank Ostrex Tonic Tablets, Helps build up body skinny because of poor appe- tite due to lack of iron. Improves digestion, nourishment; puts flesh on bare bones. In- creases pep. "Get -acquainted" size only 8OO. Try famous Ostrex for new pounds, pep, vim, vigor, this, very day. At all druggists. USBORNE & IIIBBERT MUTUAL FIRE INSURANCE CO. HEAD OFFICE — Exeter, Ont. President: E. Clayton Colquhoun, R.R. 1, Science Hill Vice -President Harry Coates, R.R. 1, Centralia DIRECTORS—Martin Feeney, R. R. 2, Dublin; Wm. A. Hamilton, Cromarty; Milton McCurdy, R.R. 1, Kirkton; Alex J. Rohde, R.R. 3, Mitchell. - AGENTS—.Thos. G. Ballantyne, R.R. 1, Woodbam; Clayton Harris, Mitchell; Stanley' Hocking, Mit- chell. SOLICITOR — W. G. Cochrane, Exeter. SECRETARY-TREASURER—Ar- thur Fraser, Exeter. GREAT PROMISE "The- future holds great promise because twenty million or more war babies will be coming Of age within the next five years." So declared the president of the 34th annual convention of the International Brewery Workers', Union. "There are 5,000 new cases of alcoholism sinOntario Mr- ery year and at least five hul- lion in theMirth Atrierieen continent — More than, P6110; cancer and_heart disease Com- bined," said Dr. Gordon }tell recently, in a epee& to the Rotary Club in Windsor. "If the ravages of alcohol , in the country is to be halted and reveraed, the pulpit and Stinday School must be recon - rad £4 a militant doctrine of Vital abstinence' the On,. 4o1Atittrent Xvyi 1[1.:04hatio.*, and be sure to refrigerate until close to serving time. 10. Arrange an assortment of sandwiches on doilie - covered plates and decorate with springs of watercress or parsley, radish roses, olives, gherkins or fresh green leaves and a blossom or two. Egg and Anchovy Sandwiches Yield: Sufficient filling for 10 large uncut sandwiches (20 slices id bread). 6 eggs 1 tin (approximately 2 ounces) anchovies 1/2 teaspoon grated onion Mayonnaise or other thick dressing Salt and pepper. Hard cook eggs. Cool quickly in cold water, then shell and chop eggs until very fine. (Use two knives, scissors -fashion, .as for pas- try, to chop the eggs). Drain and finely chop anchovies. Add to chopped 'eggs along with grated onion. Stir in sufficient mayon- naise or other thick dressing to make a filling of spreading con- sistency. Season to taste with salt an -pepper. Tongue Horseradish Sandwich Fill Yield: -.Sufficient filling for six large uncut sandwiches (12 slices of bread). 1/2 pound cooked tongue 3 tablespoons finely -chopped celery 3 tablespoons chopped pecans Prepared horseradish Mayonnaise or other thick dressing Salt and pepper. Put cooked tongue through food chopper, using medium blade (there should be about 13/4 cups minced tongue). Mix in celery and pecans and flavor to taste with horseradish. Stir in sufficient may- onnaise or other thick dressing to make a sandwich filling of spread- ing consistency. Season to taste with salt and pepper. HOME STORAGE OF FRUITS AND VEGETABLES To keep vegetables fresh, crisp and tasty until ready for cooking or serving, most kinds should be kept in the refrigerator. Follow- ing are a few suggestions from the United Fresh Fruit and Vegetable Association: , 1. Vegetables neer to be kept ndt only cold, but moist. In gen- eral, they should be kept in the refrigerator in film bags or in closed pans or non-drying compart- ments. 2. Before placing greens and salad- vegetable's -iii—th-e—refrigera- tor, if they show any sign of dry- ness. wash, sprinkle or dip them as necessary. ,3. Do not refrigerate potatoes or sweet potatoes. For ordinary short storage in, a home or apart- ment, they keep best at room tem- perature, but they should not be placed next to a radiator. 4. Tomatoes, if not ripe, should be kept at room temperature until fully ripe, then should, be refrig- erated. Keeping Fruits.... With fresh fruits, the following suggestions are aimed at produc- ing the best flavor and nutrition- al value: MARK HUNDRETH ANNIVERSARY FOUNDING OF HULLETT CEMETERY The founding of Ball's cemetery was commemorated at its centen- ary service last Sunday evening, when a large crowd of people gath- ered at the grdunds in Hullett Township for its 31st annual mem- orial service. Rev. R. S. Hiltz, of Auburn Unit- ed Church, was in charge, with Mrs. Robert J. Phillips presiding at the organ. Owing to the in- clemency of the weather the ser- vice was held in the church, and with the addition of the PA sys- tem many more heard the service on the grounds. Rev. R. S. Hiltz gave the call to worship and then the Doxology was sung, led by a choir composed of members from the four churches in, the village. After singing "Unto the Hills," Mr. Charles E. Asquith, chairman of the trustee board, welcomed ev- eryone. He reviewed the history of this "God's Acre," paying great tribute to the untiring efforts of the retired superintendent, George Raithby. He stated the financial part of-the--cenretery also. In his remarks he recalled the first mem- orial service, which was held in 1927 in connection with the Old Boys' Reunion held here, and the speaker for that occasion was Dr. (Rev?) Austin Budge, a former Huron County Boy. The Lord's Prayer was repeated by "all. The responsive reading, Psalm 90, was led by Mr, John Agulian, a Baptist student. The Westfield quartette, composed of Lloyd Walden, Harvey Lloyd and Murray McDowell, sang "That Beautiful Land," accompanied by • 4 „ , .o. !is 0iji A.61' 411 Mkg' spat Xigoaar e y 411, '4.410 • "WS% ts-4, ".^ TOWN 'OF':SEAFOR -Tax Prepayment Recelpf ,For 1951 The Town of Seaforth will pay 5% per aifit up to August 31, 1957, on all Prepaid Taxes. Certificates .and full particulars may be obtatyr ed at the Town Clerk's Office, in the Town Ba D. H. WILSON - Treasurer Mrs. Murray McDowell. Dr. (Rev.) William Fingiand, Niagara Falls, read the scripture lesson and led in prayer. The large choir sang # selection. The offering was receiv- ed by William Straughan and Frank Raithby with long -handled offering plates, which were used 100 years ago. After singing, "Breathe On Me, Breath of God," Rev. Harolds Snell of Exeter, president of the London Conference of the United Church, stated how pleased he was to be able to help celebrate this occa- sion with old friends and neigh- bors, and the greatest privilege one can have is to be able to serve Christ. He said he had spoke at the service July 2, 1944. He based his remarks on the Gospel of John which were a great help and hope to everyone. He compared our present push-button farming meth- ods with that of our pioneer fath- ers. In stressing the hardships of pioneer life, he stated that the statistics of 1847 claimed 26 had died in Huron Tract. Rev. Snell recalled other events which can be associated with 1857. The Buff- alo to Goderich railroad was com- pleted. The Crimean War had end- ed in 1856 in which Florence Night- ingale had initiated a new. era for nurses. The English currency of pounds, shillings and pence, which had been used in Upper and Low- er Canada, was changed by an Act of Parliament to the present- day coinage of doll'ars and cents. He closed his address by repeat- ing a lovely poem, "The Maitland River Valley." Jams and Jellies Black Currant Jelly --pounds fully ripe sour cherries. Yield: About 11 medium glass- Crush about 1% pounds fully ripe gooseberries. Combine fruits. Add es (51/2 lbs. jelly). 5 cups juice (about 3 lbs. ripe 3/4simcmu pe r w. covered,ate r ; bringciminutes.t aboPlace laanc de black currants) in. jelly cloth or bag and squeeze 7 cups (3 lbs.) sugar out juice. Measure 4 cups into a 1/2 bottle liquid fruit pectin. very large saucepan. First, prepare the juice. Crush' to. juice in saucepan and mix well. VETERINARY Then make the jelly. Add sugar thorOughly about 3 pounds (three quarts) fully ripe black currants. Place .over high heat and bring to Add 3 cups water; bring to a boil a boil, stirring constantly. At once and simmer, covered, 10 minutes. stir in liquid fruit pectin. Then Place in jelly cloth or bag and bring to a full rolling boil. and boil squeeze out juice. Measure 5 cups hard one minute, stirring constant- Thenjuice into a very large saucepan. make the jelly. Add sugar 13's Remove from heat, skim off foam with metal spoon, and pour to juice in saucepan and mix well. quickly into glasses. Cover jelly LEGAL Place- over high heat and bring at once with 1/2 -inch hot paraffin. to a boil, stirring constantly. At -once stir in liquid fruit pectin. Gooseberry and Raspberry Jam Then bring to a full rolling boil Yield: About 10- medium glass - and boil hard one minute, stirring es (5 lbs. jam). constantly. Remove from heat, 4 cups prepared fruit -(about 1 skim off foam with metal, spoon, quart each ripe gOose.ber- and pour quickly into glasses. Cov- ries and red raspberries) er jelly at once with 1/2 -inch hot 61/2 cups (23A lbs.) sugar paraffin. V2 bottle liquid fruit pectin. Almond Cherry Jam First, prepare the fruit. Crush (Using sweet cherries) thoroughly or grind about 1 quart Yield: About 9 medium glasses each fully ripe gooseberries and red raspberries. Combine fruits (41/2 lbs. jam). 4 cups prepared fruit (about 3 and measure 4 cups into a very lbs. ripe sweet cherries) large saucepan. V4 cup lemon juice (2 lemons) Then make the jam. Add sugar to fruit in saucepan and mix well. 5 cups (2IA lbs,) sugar 1 box powdered fruit pectin Place over high heat, bring to a 11/2 teaspoons almond extract full rolling boil, and boil hard one 1 cup slivered blanched al- minute, stirring constantly. Re - First, • move from heat and at once stir ingdpsare the fruit. Stem in liquid fruit pectin. Skim off and pit about 3 pounds fully ripe foam with metal spoon. Then stir sweet cherries. Chop fine or and shine by turns for five min - grind and measure 4 cups into a utes to cool slightly, to prevent very large saucepan. Squeeze the floating fruit. Ladle quickly into juice from 2 medium-sized lemons. glasses. Cover jam at once with bMeasureerries1/2 cup into saucepan with 1/24 -inch hot paraffin. 1. If fruits are firm ripe, as eborries. Blueberry and Currant Jam many are when purchased, give Then make the jam. Measure Yield: About 10 medium glass - them plenty of time to mellow at sugar and set aside. Add pow- es (5 lbs, jam). room temperature. Citrus is an dered sfruit pectin to fruit in sauce- 4 cups prepared fruit (about 1 exception, and may be refrigerat- pan and mix well. Place over high lb. each ripe blueberries. ed immediately. It is ready to heat and stir until mixture comes ehased. and red currants) eat as pur to a hard boil. At once stir in sug- 7 cups (3 lbs.) sugar 2. In general, when fruits are at at. Bring to a full rolling bell and /2 bottle Liquid fruit pectin. or near the ready -to -eat stage, boil hard one minute, stirring con- First, prepare the fruit., Crush place them in the refrigeratoi, Ev- stantly. Remove from heat and thoroughly about 1 pound OA qt.) en bananas rnay. be refrigerated skim off foam with metal -spoon. fully ripe blueberries. Stem about after they have reached the ripe- 'then stir and skim by turns for one pound (34 quart) fully ripe red ness that suits the individpal con- five minutes to ,c0o1 slightly, to currants and crush thoroughly. sumer. prevent floating fruit. Stir in „al- Combine fruits and measure four mond extract and almonds. Ladle cups into a 'very large saucepan. quickly into glasses. Cover at 'Then make the jam. Add sugar ante with 1/8-ineh hot paraffin. to fruit in saucepan and mix well. Cherry and Gooseberry Jelly Place over high heat, bring to a (Using sotir cherries) full rolling boil, and boil hard one • Yield: About 11 medium glass- minute, stirring constanlly. Re- es (51/2 lbs. jelly). . move from heat and at onee stir 4 cups *ice '(about 2 lbs. ripe in liquid fruit 'pectin. Skim Off Sews cherries and 1% lbs. foam with metal spoon, Then stir • In qi ,highway. safety Poster con- • ripe.„.gonseberries) and skim by „thins for five •milis- teSt,111 sSttrity. thew, a yotMg- ... 7 MIPS ilat,),ssirger utes,.. to cool glightlY , prevent fTt inter ,nattkEOP.:•.Witii,sthie..suggestiont „ • 40010,4totin.. floating. fruit. ae quickly Ifitii aii;'!""•' s' • - .'1XdslneigedAr,'sabes, dTdn't sgiasaaa4., •ii9ener„ aaM...ats,stinte. 6404iti, elieet_ bit. Ws' OSs.lat.',S0gaftOks. sSigaMsggsgaasi,,ilItis.s;sii4 SEAFORTH MONUMENT WORK ' OPEN DAILY ....- l, T. Pryde & Son ALL TYPES OF, r - ...., , CEMETERY MEMORIAM, *........ ,s,1 -= Inquiries are invited. Telephone Numbers: Exeter 41 Clinton 1620 Seaforth 573 BUSINESS AND PROFESSION EgiiREciroR '5. MEDICAL DR. M. W. STAPLETON Physician and Surgeon, • Phone 90 Seaforth If no answer, tall 59 JOHN A. GORWILL, BA., MD. Physician and Surgeon Phones: Office 5-W Res, 5-J Seaforth JOHN C. GODDARD, M.D. Physician and Surgeon Phone 110 Hensall SEAFORTH CLINIC Telephone 26 E. A. McMASTER, BA., MD. Internest Telephone 27 P. L. BRADY, M.D. Surgeon Telephone 55 DR. E. MALKUS Telephone 26 EVENINGS: Tuesday, Thursday and Saturday only, 7-9 p.m. Appointments may be made. TURNBULL & BRYANS VETERINARY CLINIC J. 0. Turnbull, D.V.M. W. R. Bryans, D.V.M. Phone 105 : Seaforth 3. All berries should be refrig- erated as soon- as received, be- cause the Y deteriorate quickly if allowed to become warm. 4. Any ordinary refrigerator tem- perature is good for fruit so long as it is above freezing. A. W. SILLERY Barrister, Solicitor, Etc. Phones: Office 173, Residence 781 SEAFORTH : ONTARIO McCONNELL & STEWART Barristers, Solicitors, Etc. P. D. McCONNELL D. I. STEWART SEAFORTH, ONT. Telephone 174 AUCTIONEERS DENNIS and WILDFONG Auctioneers Graduates of Reisch American School of Auctioneering. Licensed in Huron, Perth and Waterloo. Capable of handling all types of sales—large or small. DON DENNIS, R.R. 1, Walton Phone Seaforth 843 r 11 ROY WILDFONG, R.R. 2, Walton Phone Seaforth 831 r 5 oPromtfitigT JOHN E. LONGSTAFF Phone 791°1"netrist:Seaforth Eyes examined -- Glasses Fitted MAIN OFFICE, BF.AFORTIFss Office Hours: Seatittla,. 114,Kty.''s-s?1 except litnidaY, gni.; Wednesday, 9 a.m.-12:30 Thursday evenings by appointment only. Clinton: Monday, 9 a.m.-5:30 p.m. (Above Hawkins' & Jacob's Hardware.) ACCOUNTING A. 21. HARPER Chartered Accountant 55 South St. Telephone Goderich 343 Licensed Municipal Auditor. CHIROPRACTIC D. H. McINNES Chiropractic - Foot Correction ss COMMERCIAL HOTEL Monday, Thursday — 1 to 8 p.m. . INSURANCE. The MeKILLOP MUTUAL FIRE INSURANCE CO. HEAD OFFICE—SEAFORTH, 04. OFFICERS: President - Wm. F. Alexander!" Walton, Vice -Pres. - Robert ArchibaittOs Seaforth Manager and Sec.-Treas. - M. A. Reid, Seaforth DIRECTORS: E. .1. Trewartha, Clinton; .T. L. Malone, Seaforth; Chris. Leon- hardt, Bornholm; Robert Arai - bald, Seaforth; John If MeEWingi Blyth; William S. Alexander, Wal- ton; Harvey Fuller, Goderich;3. E. Pepper, Brucefield; Allister Broadfoot, Seaforth. AGENTS: William Leiper, Jr., Londesta: hero; J. F. Prueter, Brodhage4,4 Selwyn Baker, Brussels; ErieV Munroe, Seaforth. 0 0 0 0 0 0 0 0 0 0 0 W. J. CLEARY Seaforth, Ont. O LICENSED EMBALMER 0 0 and FUNERAL DIRECTOR 0 O Night or Day Calls — 32.5 o0000000000 00 0 000000000 BOX Funeral Service 0 . R. S. BOX 0 0 Licensed Embalmer 0 0 Prompt and caret& attention 0 0 Hospital Bed 0 0 PLUMS FOIL AIL 0 0 OCCASIONS .0 it° 6 54Pheriq: o 0000000 0 3. A. Funeral BUR KE IE Director 0 and Ambulance Service o DUBLIN Night or Day Calls: -Phone 43 r .10 0 0 0 0 0 0 0 0 si0 t, * 0 0 0 0 * G. A. WEIrrNg 0 Vuneol Thjfle Goderielt St.' „ AlstitIM , 000 AdIZATEStabittar.:40,144; CPS , ttd9: T.610104,01rse s „ s t•s: