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HomeMy WebLinkAboutThe Huron Expositor, 1966-07-07, Page 5• • • • • • • • • • • • • • * • • Mitchefl, In Opener • $eoforth ei4e4 Alit.ehe1t48 n virftcy44./1.$9ntein Bse ball notien here: TnestlnY;- $enfortli tonic an early' 1o44. f 4-9 .and. deminated the first half .0f the game. ' Mitchell threatened in the finalthree innings of play Snap Losing Streak Peewees Down Lucan PATTERSON Baskets of orange blossoms, peonies and white shastra daisies formed the floral set- ting in First Presbyterian Church, Seaforth, Saturday, July 2 at 3:30 p.m. for the double ring ceremony uniting • in marriage Gwendolyn Beat- • rice Storey, 'daughter of Mr. and Mrs. Morley Stoorey, Sea - forth and John Douglas, Pat- terson, .son of Mr. and Mrs. John E. Patterson, Seaforth. Rev. D. 0. Fry officiated and Mrs. Don Carter played traditional wedding music and accompanied the soloist, • Miss Margaret Hillen who sang 0' Perfect Love, The Lord's Prayer and The Wed- ding 'Prayer. -Given in marriage' by her father the bride chose a floor length gown of organza over taffeta with rounded neckline, empire Waistline and angel sleeves of French chantilly lace. A crystal crown held her French illusion tiered veil. She carried a cascading bou- quet of red roses. Miss Arlene Williarnson of Kitchener was maid of honor. Bridesmaids were- the bride's sister, Miss Joyce Storey, Windsor, Miss Suane Haugh, Toronto and Miss Dianne Pat- terson, Seaforth, sister of the groom. They. were dressed a- - STOREY like in white floor len g t h sheath dresses of organza over taffeta. The bodices featured imported Austrian Fr en ch Guipure lace accented with turquoise blue velvet ribbons at the empire waistlines. They wore matching turquoise blue' tulle veil hats and carried a single long stem pink delight rose. Groomsman was Mr. Wil- liam Bates, L on d o n. The guests were ushered by Mr. Alan Patterson, Toro n t o, brother of the groom, Mr. Ross Wilson, London, add Mr. John Parsons, Lambeth. For the wedding reception held in the church parlor, the: bride's mother *ore. a white lace over yellow sheath dress with a yellow crepe tropeeka coat with white accessories. The groom's mother chose a romance pink lace sheath dress. with matching.coat and white accesserieS: For the wedding trip the bride chose a pale blue and white bonded lace sheath with turing empire waistline with white accessories and a cor- sage of pink sweetheart roses. Guests were present from Detroit, Strathroy, London, Palmerston, Peterborough, Norwich, Lambeth, Toronto, Windser,, Staffa, Kitchener, Stratford and Seaforth. '• .10;'. . SMITI1AM - TALBOT Una M. Talbot, daughter of The bride who was given J. W. Talbot, Seaforth, and the late Mrs. Talbot, exchang- ed wedding vows with Rob- ert IL Smitham, ion. of Mr. and Mrs. F. W. Smitham, London, at Northside United Church, Seaforth on Saturday at 1 p.m. Rev. J. C. Britton and Rev. A. E. Eustace. officiated at the ceremony before a setting of baskets of gladioli. The or- ganist, Mrs. James Stewart, accompanied her husband who was the soloist. ' Remember! It takes but a • moment to place an Expositor Want Ad and be money in pocket. To advertise, just Dial Seaforth 527-0240, ••••••••••••••••••••,•••• The Heat's Got Us Closing July gth un- til further notice. Cus- tomers please pick up 'your orders by July 9th. Scoin's Cleaners in marriage by her father, chose a peau de reine gown with an empire waistline. She wore a mantilla headpiece and carried orange delight roses. ' The bride was attended by Barbara Talbot, Seaforth, as maid of honOr, and brides- maids, Betty Smitham, Lon - diem and Sharon Talbot, Sea - forth. They wore matching dresses of gold and yellow crepe with empire waistlines and carried apricot daisies. glizabeth Jcihnston was flow- er girl. • Groomsman was Gerald F. Smitham, Hamilton, and the guests were usher ed by George M. McIlwain, Seas forth, and Bill Stockwell, London. Guests from Collingwood, London, Clarksburg, Dun, daik, Markdale, Hamilton and Toronto attended the wedding reception in the church par- lor. For tht wedding trip to the northern United Metes, the bride chose a yellow linen suit with white accessories and a corsage of red carna- tions. The couple will regide in Milwaukee, Wscoinsin. Prior to the marrisike the bride was honored at a show- er,given b -r Mrs. Stewart and MrS. Ab Whitney at the home of IVrtg. Whitney. After four straight humilia- ting defeats at the hands of Mitchell and Exeter, Sea - forth Peewees bounced back and defeated Lucan. 21-17 in Lucan on Tuesday night. In a wide open contest Sea - forth opened with a run in the first inning and held Lu - can scoreless. In the second inning Seaforth exploded for 7 runs while. holding Lucan to 2. In the third Seaforth added '7 more with L u can counting one. Seaforth then added one inethe fourth and two in the fifth and three in the sixth while Lucan man- aged five more making it 21- 8 after six. Lucan came on strong in the seventh inning counting 9 runs while they held Sea - forth scoreless, to close the gap' to 21-17. Don Nicholson paced the Seaforth batters with a dou- ble and two singles. L a r r y Broome added three singles. ,Other hits came from Bob 'Carnochan with 2 singles, Gary Eisler a single and a double, Randy 'Woods a sin- gle and a triple, Jerry Feen- ey and Peter Beattie added two singles each, Tim Hoff a double and Stewart McLearf a triple, Jim Putman and Hank Groathius counted sin- 'gles. The next home game will be. on July 13th with St. Marys providing the opposi- tion. News c;of ,sceg three. riM,e- inal-1094, 4 home rttn. 4.914113K P.oforth to Onejt1t Glen Nicholson yvni , the Winning pith eP fer Seafg.413. with 12 strike;outs end Dans ny Gioor was the loser for Mitchell, Last •Wednesday Seaforth -st anted their schedule by dumping Mitchell 7-.g. in Mitchell, Glen Nicholson was again the winning pitcher fanning ton batters. Seaforth plays host to Clin- ton on Monday night and EX-, eter on Ttiesday of next week. Seaforth line-up includes; Glen Nieholson, Moody HaS:- sen, Doug Phillips, Rick Hut. ley, Bill Price, Rick Woods, Paul McKellar, Danny Corn- ish, Bill McCurdy, Gord Mg - Lean, and John Groothius. ' The afiges 'ot.liWe'Tuckertunith 1Viurde htl,iTvel,rewphuoberte,c1S900,7gotepm, To,W11 441) • Proni 4u1)r 28th foi•Arl#ual Holidayo, .1 • R p4.1 ETmeghgeenzi°eNsyiteQrulT,11;4111171,tnlly X01711141; Corainissumers, or .Townghip .of • Stat407, phone Reeve, Deputy Reeve or Cotrueillom, MEL GRAllAlyi Now Is the Time to Trade • "MS-VrOMPAMPNVSMV/V.MiPMFAMW Carnival (Continued from Page 1) Stewart; bakipg, Trapnell's, Jul- ie Aitcheson; milk tickets, Maple Leaf Dairy, June Faulk- ner, RR 5, Clinton; pop, Strat- ford Bottling, Mrs. A. J. Cole, Clinton; wrenches, J. Bach, Ian Harvey; lawn chair, J. Scott, Andy Moore, Egmondville; car mirror, SchetiCk, Bruce Dale, 100' Daly Ave, Stratford; shoe polish, H. Thompson, Mrs. Doug Racho, Dublin; dog chow, Dietz, Grace Campbell, RR 1, Dublin; ironing board, Simpson's, Ter- esa Bannon; barbecue, donated, Mrs. Harold Pethick; picnic ham, Whyte's, Mrs. Bob Newn- ham; ,honey, W. Ross, Brenda Lee Yeandle; Kitchener; choco- lates, Huron Wholesale, Joyce Henderson. Prizes that have not been picked up are in Hildebrand's Paint and Paper, Seaforth. Commenting on the success of the three day carnival, Lions president G. A, Whitney ex- pressed appreciation to all who had worked to make it possible. He ' made particular reference to those who contributed gifts and prizes for the penny sale. ST. COLUMBAN ' The school closing exercises Gordon Staples visited Mr.' consisting of concerts given by the pupils and sports were held in the three pa r ish schOols last week. In St. Columban, the retir- ihg teacher, Mrs. Jack, McIver Was honored.by the schoo I board and the pupils. At a dinner in the parish hall, an address was read by secretary Auguste Ducharme.and chair- man' Ted ,Melady presented Mrs. M c I ver with a table lamp. On behalf on the pupils Mary Klaver read an address thanking Mrs. McIver for her advice, guidance and many kindnesses. Kenn y Nolan made a presentation of a tray and silver butter dish. Tom Ducharme, Dryden, Mr. and Mrs. Ron Mercy and children, 'Stratford, Mr. and Mrs. Ken Ducharme, Wing- ham,- Mr. and Mrs. Jame s Ducbarme, and Mr. and Mrs. and Mrs, Auguste Ducharme. Mr. and Mrs. Al Berney, Niagara Falls and Mr. and Mrs. Don, Williams, Detroit, visited Mrs. Mary Williams. Mr. and Mrs. Jack Murray and children, Toronto and Mr. and Mrs. Lou Murray of Guelph visited Mr. and Mrs: Michael Murray. Mr. and Mrs. Jack Morris and family. London with Mr. and Mrs. Thomas Morris. Mr. and Mrs. Roy McQuaid of Kitchener visited Mr. and Mrs. James McQuaid. Miss Mary Malone, Windsor with Joseph Malone. Mr. and Mrs. Joseph Leiss of Kitchener visited Mrs. Jos- cph Eckert. Tom Williams is a patient in Seaforth Community Hos- pital. Mrs. Gerrard M a r ch a n d, Windsor visited her parents, Mr. and Mrs. Leo Murray. ' 00560-119a% THE HOME TEAM ..... „tit, ..1111•..V• ;311.1' in liCre. were loll' "ASP4ARAGT_IS PIZZA" "Asparagus Pizza",a novel way to serve fresh, asparagus. Buttered uns are topped with cooked asparagus, seasoned tomato sauce and grated cheese. They are heated under the broiler until the cheese melts and they are delidately browned. This sugges- tion comes from the Consumer Section, Canada de- partment of Agriculturd, Ottawa. Green Grows the Asparagus. • Fresh green asparagus will be appearing on most local nrrar- kets this month. With warm rains and bright sunshine, it pops up as if by magic. Gar- deners must keep a sharp eye out .for the first signs of the tender tips/peeping through the soil. From then on it's a race to keep the asparagus cut. The spears grow as much as eight inches. a day and may be cut every day during the height of the season. The warmer the weather, th,e faster the growth and the better the quality and flavor. • The finest, fresh asparagus is bright green, tender and firm with compact tips. Avoid buy- ing asparagus that is wilted, has spreading or seedy tips or stalks that show considerable whiteness. Stalks should be crisp and snap easily. Asparagus is .very perishable and so should be refrigerated immediately when you getit home.. Store it in moisture -proof bags or' in the vegetable crisp- er arid --use within a day or two. The home economists of the Consumer Section, Canada De- partment of Agriculture, say that you should plan on about 1% to 2 pounds of asparagus for six average servings. Choose bunches having approximately the same size stalks to ensure more even cooking. Snap off the . tough, woody ends of the stalks and cook them separate- lyfor soup., • Besides its delicious •flavor, asparagus contains valuable amounts of vitamins and min- erals. It's also low in calories --there are only about 20 cal - Freezing Foods If you have a home freezer you will probably be planning to freeze a. variety of fruit and vegetables this season. Locally grown produce •that is plentiful and reasonably priced is a good buy for freezing, providing it can be bought at the peak of freshness and frozen immedi- ately, If you have your' own 'garden, you will be able to freeze fruit and vegetables un- der ideal conditions—within an hour or two of gathering. Some vegetables freeze better than others. You will find that asparagus, beans, peas, spinach, swiss chard and whole kernel corn are particularly good when frozen. Fall vegetables as broccoli, Brussels sprouts and cauliflower also freeze well and add variety • to winter •menus. Young, tender carrots may be frozen but as a rule root vege- tables are ..best kept in cold storage rather than using up valuable freezer space., Most Vegetables should be blanched in boiling water be- fore freezing to prevent unde- sirable changes in flavor, color and texture during the storage period. Strawberries, raspberries and sour cherries are excellent when frozen with sugar. Rhubarb, blueberries, currants and goose- berries may be frozen without sugar. Peaches, apples and apricots discolor readily during freezing bur this can. be prevented by adding aseorbic acid (Vitamin C) to the sugar or syrup in which they are packed. Helpful directions on how to prepare, package,' store and serve frozen fruit and vegetables as Well as meats, poultry and prepared •foods, are included in the Canada Department of Ag- riculture booklet 892, "Freez- ing Piiods". You can get a free copy by writing to: Informa- tion Divition• Canada -Depart- ment 6f Agriculture) Ottawa. t • ories in an average serving. Make the Most of Asparagus There are as many delicious ways of 'serving aspara,gus as there are nationalitieS. Ip Italy they sprinkle cooked asparagus first with grated Parmesan cheese, then with melted but- ter and just,before serving pop it under the broiler for a, glaz- ed effect. A Polish favorite is asparagus sprinkled with sieved yolk of hard -cooked egg and finely chopped parsley which is covered just before serving with fine bread crumbs toasted in butter. Canadians too, enjoy aspara- gus in spring meals. It's popu- lar served plain with melted butter or glamorized with a hol- landaise or cheese sauce. Here's asparagus served with a new flair in "Asparagus -Pizzas" It's fresh cooked asparagus, served on buttered buns, topped with spicy tomato sauce, sprinkled with grated cheese, and popped under the broiler until the cheese bubbles and melts. The recipes comes from the Consum- er section, Canada Department of, Agriculture. Asparagus "Pizzas" 117 lbs. asparagus, cooked' 1./2 cup French dressing 1 can (8 ozg.) tomato sauce • 1/3 cup fried, crumbled bacon 1/3 cup finely chopped green pepper IA. teaspoon oregano 1/4' teaspoon onion -salt Dash garlic salt 6 hamburger buns. Split and buttered 3:1, cup (3 ozs.) grated ched- • • dar cheese. Marinate cooked aspardgus in French dressing for two .hours. Drain and cut spears in halves. Combine tomato sauce, bacon, green pepper' and seasonings. Spread sauce over split butter- ed buns. Arrange a layer of asparagus spears ' over sauce. Sprinkle each "pizza" with 2 tablespoon of -rated cheese and broil 6 -inches from source of heat until cheese melts, 3 to 5 minutes. Six servings. • With spring and the appear- ance- oi new vegetablesat the market, active club women .are giving extra special thought to their next noon Itincheori*for the girls. These "Asparagus Tarts" make an attractive lunfrh- , eon specialty. • Asparagus Tarts 2 cups milk*. 1 small onion, sliced • Vs teaspoon marjoram , 6 pepper -corns 4 tablespoons butter 4- tablespoons flour ', teaspoon dry mustard % teaspoon salt % cup gratsd old" cheddar ' cheese, 1 cup cooked, diced chick- en l'lb. asparagus, Cooked and Cut in 1 -inch pieces Baked tart shells, 3 to 4 - inch diameter % cup buttered bread crumbs, Scald milk with sliced onion, marjoram and pepper -corns. Let stand until cold, then strain. Melt butter, blend in flour, mus- tard and salt. Add milk gradu- ally and cook, stirring constant- ly until smooth and thickened, about 5 minutes. Stir in cheese until melted. Add diced chick- en. Arrange a layer of aspara- gus in bottein of baked tart shells and cover with a layer of the sauce. Repeat with a second layer of asparagus and auce, . Sprinkle with buttered read crumbs. Place under pre - tilted breller' 6 -inches from 66urce of heatand broil until golden broWn). 2. to 4 minutes. • *Cooking liquid 'from aspara- gus may be substituted for Part of the milk. used in sauce, if cleared, 1 iU Frost Free -- 2 -door Refrigerator Freezer by WESTINGHOUSE New adjustable Canilever shelves — 7 -day meat keeper BOX FURNITURE Phone 52T-0680 Seaforth ITH'S ,SUPERIOR SPECIALS FOR Thursday, Friday and Saturday Libby's Fancy Quality TOMATO JUICE .• • large 48 oz. tin 270 Chase and Sanborn COFFEE 1 lb. bag 79g Mother Parkers—With Free Steak Knife in each P. TEA BAGS pkg. of 60 750 Gaines New Top Choice Burger DOG FOOD • • 2 lb. 4 oz. tray pkg. 79 Liquid JAVEX St. Wiljiam's Assorted JAMS 5 9 oz; jars $1•00 Scotian Gold APPLE JUICE 2 p3 oz. tins 590 64 oz. jug 430 PRODUCE Cabanitas BANANAS 2 lbs. 250 ale'ZlhlOrerAer01r,r3A171egHES . 2 bunches 170 WriErlairLON each 990 FOR ADDITIONAL SPECIALS SEE LONDON FREE PRESS THURSDAY mith's Phone 527-0990 SUPERIOR .POOD WARM. a Pree belivery