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HomeMy WebLinkAboutThe Huron Expositor, 1968-12-19, Page 16TWO.Rott: omega; ',UAFOR cotiT :vow, AGENTS, OR DEALERS WANTED to tido orders foi SteWartS "Early Ilybrid" Seed Corns for Alex M. Stewart & Son Limited "Aeed Grain Specialists" Ailsa Craig, Ontario Excellent opportunity and commissions — to sell "Early Hybrids" for your area — during the next six months. If in- terested, please contact us at once by letter, stating exact address, lot and concession, township and county, distance and direction from closest town or advise if you live in a village or named community. WANT ADS BRING QUICK RESULTS: Dial 527-0240 Read the Advertisements — it's a Profitable Pastime , NOTICE! Our year ends on DECEMBER 30th We would appreciate all bills being paid on or before this date HOLIDAY FEED SERVICE We will be closed CHRISTNIAS DAY, WEDNESDAY, DEC. 25 BOXING DAY, THURSDAY, DEC. 26 and NEW YEAR'S, WEDNESDAY, JAN.' 1 We suggest you place your order NOW for feed requirements, so that delivery may be made before the holidays. TOPNOTCH FEEDS LIMITED 527-1910 Seaforth Soups Are Popular Relief From Christmas Feasting What does the food picture look like for the consumers in 1969? Here are some of the pre- dictions made by experts of the Canada Department of Agricul- ture. MEAT — Pork will be in good supply. Prices should remain at 3 present levels for the first few months of 1969 but may de- cline later in the year. With increased supplies, beef consumption is expected to be above that of Iasi year and prices will not decline. eta. POULTRY — In the first half of the new -year there will like- ly be more chicken produced but prices are unlikely to change. There will probably be more turkeys available. EGGS — It is expected there will be fewer eggs produced in the first half of this year and prices will be higher. DAIRY -- It is probable that sales of feuid mac will increase, particularly "two per cent" milk. The public is likely to eat more ice cream and cheese and less butter. Large supplies of skim milk powder will be avail- able to both domestie and export markets. FRESH FRUIT AND VEGE- TABLES — There will be an adequate but smaller supply of apples at somewhat higher prices. The potato crop was slightly lower than last year both in Canada and United States. This may lead to an in- crease in prices for fresh po- tatoes in Canada. As a result of a large crop of onions and carrots, prices may be somewhat lower than last year. Turnips will be in good supply. CANNED AND FROZEN FRUITS AND VEGETABLES — Canned peaches, pears and ap- ple products (juice, sauce and pie filling) will be in good sup- ply. There will be fewer proces- sed small fruits available. Canned tomatoes and tomato Remember! It takes but a moment to place an Expositor Want Ad and be money in pocket. To adrvertise, just Dial Seaforth 527-0240. Let Us Help You Play Santa . . ••• GIVE A GIFT CERTIFICATE FOR ANY DENOMINATION OPEN EVERY NIGHT 'TILL 9:00 P.M. Last Minute GIFT HINTS o SNOWBOOTS — WINTER FOOTWEAR o LUGGAGE — BRIEF CASES o SHOES O SLIPPERS E] HANDBAGS — PURSES O SKATES O BOWLING SHOES and BAGS Read' SHOO. & LUGGAGE "Wittig SATISFACTION IS GUARANTEED" 14E121.0690 SEAVORTH At •1; Pr- " 'r" • A • '• 4. " • juice will be plentiful and of good quality. Canned and froz- en peas, beans and corn will al- so be plentiful. HONEY — There is a good supply of honey on the market and prices will remain unchang- ed. MAPLE SYRUP — Canadian maple syrup is in good supply and prices will be lower. Thick Savory Soups With Skim Milk Powder Snow -clad slopes, so charac- teristic of Canada, are beckon- ing sportsmen of all ages these days. Few sports create a more ravenous appetite than the win- ter ones whether it be sknng, skating, sliding or sleighing. On of the favorite "apres ski" refreshments is a bowl of steam- ing hot soup. The home econo- mists of the Canada Department of Agriculture, with the skier in mind, have developed three soups, thick with vegetables. These soups are made with skim milk powder which is milk with the butterfat and water remov- ed. This excellent food is a real asset to the budget -conscious homemaker. She can get good food, skim milk powdier is tops food without increasing the cal- ories. She can have it on hand for everyday use and keep a package on the shelf for em- ergencies. As a convenience food, skim milk powed is tops because it will keep for weeks in its box. It should be closed tightly after using as it tends to pick up moisture. The "Carrot Chowder" is load- ed with carrots, onions and cel- ery and can be sprinkled with grated cheese at serving time. The "Cream of Onion Soup" an4 "Corn Chowder" are equally hearty. Serve them with crou- tons and bread sticks, Piping hot, these soups will revive the skier and provide real nourish- ment after a strenuous day on the trails. • Other suggestions for using skim milk powder may be found in the booklet "Skim Milk Pow- der", publicatiorr-1106, available on request from the Information Division, Canada Department of Agriculture, Ottawa. All packaged skim milk pow- der sold in retail stores in Can- ada Pinst Grade. The powder must meet definite standards of solubility, and of fat, moisture and bacterial content. Skim Milk powder is packed in packages of 1 pound net weight or multiples of 1 pound, for exampfe, 3 and 8 pounds. When reconstituted, 1 pound, skim milk powder makes 4 .quarts skim milk. Carrot Chowder 3 cups diced carrots 11/2 cups chopped onion 1/2 cup diced celery 3 tablespoons butter 2 cups diced raw potatoes 2 cups boiling water 2 chicken bouillon cubes 11/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup 'chopped parsley 2/3 cup skim milk powder 2 cups cold water 'A cup grated cheddar cheese Saute carrots, onion and cel- ery in melted butter until on- ion is transpareat, about 10 min- utes. Add potatoes, boiling wat- er and bouillon cubes. Stir un- til cubes dissolve. Add salt, pep- per and parsley. Cover and sim- mer until vegetables are tend- er, about 15 minutes. Combine skim milk powder and cold wat- er. Add to soup and heat thor- oughly. Serve, sprinkled with grated cheese. Makes about 7 cups. Cream of Onion Soup 4 cups sliced onions (about 11/2 pounds) 3 tablespoons butter, melted 1/2 cup boiling water 3 tablespoons flour 11/2 teaspoons salt Y4 teaspoon pepper 1/2 teaspoon sugar 1 cup skim milk powder 3 cups cold water 1 tablespoon chopped parsley Saute onions in melted butter until transparent, 5 to 10 min- utes. Add boiling water, cover and simmer until onions are tender, about 15 minutes. 1Vfix flour, seasoning, sugar and skim milk powder. Gradually add cold water and blend Until =both, Add milk mixture to onions and cook, stirring constantly until smooth and thickened. Add par- sley. Makes about 51/4 cups,. Corn Chowder 5 strips bacon (cut in 1/2 -inch pieces) 1/2 cup chopped onion 11/2 cups diced raw potatoes 1 cup boiling water 1 teaspoon salt 1 tablespoon flour 11/2 cups skim milk powder 2 cups cold watei: 1/8 teaspoon pepper 1 can (19-ozs.) cream style corn Fry bacon until crisp. Remove from pan and drain on paper towels. Add onion to bacon fat and saute until transparent, about 5 minutes. Add potatoes, boiling water and salt, Cover and simmer until potatoes are almost tender, about 10 minutes. Mix flour and skim milk powd- er. Gradually add cold water and stir until smooth: Add to pan and cook, stirring constant- ly until thickened. Add pepper and corn. Heat thoroughly. Sprinkle with bacon before serv- ing. Makes about 6 cups. The Conveniece of Carrots The golden carrot is the best known of our "yellow" vege- tables. However, it seems car- rots were not always yellow. Documents dating back to the 15th century tell us of two kinds of carrots, one red or purple in tone, and another ,green. Or- ange colored carrots are shown in Dutch paintings done in the 17th century. Records tell us that in England, stylish ladies put the feathery carrot tops in their hair as decorations! This time of year the Can( dian carrot does not wear tops. Shoppers will find them in pack- ages of 3 pounds and 5 pounds for the most part. Unless the ur- ban homemaker has special storage facilities it is wise to buy carrots in small quantitie§. They may shrivel if kept in a warm, dry place. Packaged car- rots are graded Canada No. 1 and are at their best in the fall and early winter months. They are colorful, nutritious, are easy to prepare and a general favor- ite. These days they offer good value and families never seem to tire of them. The home economists of the Canada Department of Agricul- ture have done nuich carrot testing and have included two of their favorite recipes for your approval. As a flavor change try the "Carrots Vichy" or "Sweet and Sour Carrots" to accompany the meat course. And don't forget that raw carrots make good munching. Carrots Vichy 4 cups sliced carrots (about 11/2 pounds) 1/2 clove _garlic 1/2 cup diced celery $ tablespoons butter 1 tablespoon cornstarch 1/2 cup cold water % cup liquid from carrots 2 tablespoons chopped parsley 1/2 teaspoon salt 1/8 easpoon pepper 1/4 teaspoon Worcestershire sauce Cook carrots in boiling salted water (1 cup water, 3/4 teaspoon salt) until just tender (about 15 minutes. Drain, saving liquid. Keep carrots hot. Saute garlic and celery in melted butter for 5 minutes. Remove garlic. Com- bine cornstarch cold water and liquid from carrots. Add to cel- ery. Cook, stirring constantly until thickened and clear (about .; minutes). Add remaining in- gredients. Pour sauce over car- rots and toss lightly. 6 servings:. Sweet and Sour Carrots 11/2 pounds carrots (about 9 medium) 3 tablespoons butter 3/4 cup boiling water 1/2 teaspoon salt 3 tablespoons brown "sugar 1 tablespoon cornstarch 2 teaspoons soy sauce 3 tablespoons vinegar Scrub carrots and cut in quar- ters lengthwise. Saute in melted butter for 3 to 5 minutes, stir- ring often. -,Add water, salt and sugar. Cover and cook gently until tender, 10 to 15 minutes. Combine cornstarch, soy sauce and vinegar. Add to carrots and continue to cook, stirring gent- ly, until sauce thickens and be- comes clear, - about 5 minutes longer. 6 servings. Skiers Pause For Soup A generous serving of a milk soup is the answer to what refreshment to serve to the sportsmen. By pausing between runs to enjoy a thick vegetable soup the skiers will go down- hill refreshed. This "Carrot Chowder" is made with skim millc powder and is full of carrots, celery and potatoes. The home' economists of the Canada Department of Agridulture con- tribute this recipe, knowing that it will be well received. CHRISTMAS GREETING - - With Christmas falling on a Wednesday this year, the Greetings edition of The Huron Expositor will be published early Christmas week to ensure delivery be- fore Christmas Day. We request that all persons wishing to place Christmas Greeting advertisements with -this paper, do so no later than SATURDAY, DECEMBER 21st. Whether your greeting is long or short, please try have it at our office by this date, or PHONE 527-0240. We will be hippy to assist you with your Greeting advertisement. Phone 527-0246 y". -,. • v. • r' r r" Seaforth 'r'r''' r"r er"