HomeMy WebLinkAboutThe Huron Expositor, 1966-07-07, Page 5•
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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
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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
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