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Home My WebLink AboutThe Huron Expositor, 1966-11-24, Page 54 • • • • • • w • • • • 1 AT CANADIAN TIRE SEAFORTH TI -FREEZE d Summer Coolant Get These PERMA-FILL „BOG BONUS" FEATURES Here's why PERMA-FILL is more, much more -- than just the world's safest anti -freeze protection . . • Extended Life Perma-Fill obsoletes the necessity for seasonal change - overs — outdates ordinary anti - freeze. • Protects all metal parts' against rust and corrosion. • Lubricates water pump.. • Seals seejioge leaks. • Improves hot weather cooling system performance. Worth twice the price, protects twice as long! GALLON .99 uart 84c 97.5% Ethylene Glycol ••— Gives The Positive Anti- freeze Protection Of The Highest Priced Brands Ranian�ti "cbf bs,'11-PlYR• There's no skimping on the quality of Polar Brand Permanent Type Anti -Freeze — full strength protects down to 62° below zero; special GALLON( inhibitors 'resist rust and corrosion; no foam or Quart Tv boil -away. 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From 1.70 Steering Wheel COVER Colorful mohair Insulates steering wheel. Provides good grip:. Assorted :olor5. 1 1 1 1 1 9 Moto -Master FAN' BELTS Always carry a spare;, prevent radiator boll -up or anti -freeze loss. .84 to 2.13 Moto -Master Re -manufactured,. INA.TER PUMP Exchange r Performance and vac uum tested to new car specifications Guaranteed. From 48 MONTH INSURANCE GUARANTEE or- Powr 3uaranteed 4B -months of full powered Capacity" to spin zero cold. engine faster feature, that protects the pia:es that p' forget to add water Also the exclusive Dry -Charge that ensures battery freshness quality. 6 -Volt — Fits Chev., 1950-54; Dodge, 1935-55 (most); Plymouth, 1939-55; Pontiac, 1949-54 (20- 22 series) and many others. performance; combines "Hi • and longer, plus "Hi-Wote' roduce the power, when yo advantage of Power -Se -Jet. . Exceeds new' cor equipment 12 -Volt Fits Chev.," 1955 - 66; Chrysler prod. 1956-66 (most); Ford prod. (most) 1956-66; Pon- tiac, 1955-66; and many other late models. INSTALLATION S0c 1 with trade DRY CHARGE .95 with trade DRY CHARGE BRAND NEW KEYSTONE BATTERY 6 -VOLT DRY CHARGE W 6.95 TRADATE 12 -`.COLT DRY CHARGE WITH a395 TRADE INSTALLATION SOo Ignition Spray Moisture proofs the complete tonItion sys- tem, Handy 4 -oz. spray - bomb. Moto -Master Gas Flow Prevents frozen oils line and fuelpump,stalling, h and hard starting. si 4•t►s„ can..... ' 1I .**HurtogoxPomiC 11441004 1 APPLE DESSERTS "Sugar 'n spice, and all things nice" -go into apple des, serfs. Apple puddings and pies are always popular and fairly inexpensive CO make at this time of year. The homeecono- mists suggest this Deep -Dish Apple Pie. You'll need five to six cups sliced apples. Combine with a mixture of two-thirds cup sugar; two tablespoons cornstarch, one-eighth teaspoon salt and one-quarter teaspoon of cinnamon and place in a. deep nine -inch pie dish or baking dish. Dot with one table- spoon butter. Cover with pastry and bake in a 425°F. oven for 25 to 30 minutes until apples are tender and crust is brown. This dessert could also be topped with a slightly sweetened biscuit dough instead of the pastry and served with a sauce. (Canada Department of Agriculture, Ottawa). Winter Apples Are Popular At Christmas The McIntosh "Clan" It was a great day for Can ada when John'McIntosh dis covered the McIntosh apple. Away back in 1811 he found some wild apple trees on his farm in Dundela, Ontario just south of Ottawa. He transplan- ted the seedlings and it was the original McIntosh apple from one of these trees that tree developed. This was the beginning of the McIntosh apple "clan" and it has had many proud des- cendants. Today there are •at least 25 varieties in commerc- ial production that trace their ancestory back to the Mcln- tosh .variety. Many . of the names are familiar ones— Cotirtliand; Spartan, M e 1 b a, Joyce, Hume and Lobo are just a few of them. Despite all these new varieties, the McIntosh accounts for about 40 per cent of the total apple production in Canada and is known and prized in many parts of the world. Its bright red color and snow-white flesh, its crispness and appeal- ing aroma and flavor must account for its popularity, e_t- abling it to hold its place as the "King of 'Apples". The Cortland variety is a member of the McIntosh clan which is popular in 'Eastern Canada. particularly in Que- bec. It, is an attractive, red- triped apple with a charact- eristic yellow base color. It is larger than the 'Meintr,,lr ,,r.d different in shape, being ,brnewhat flattened .on top. It 'las an extremely• white flesh that doesn't discolor readily.. I making it ideal for use in sai- 1 ids or fruit cups. In Western Canada another m..mber of the "clan-' th•e. spartan variety, is fast be- coming popular. It was devel- oped in British Columbia and is a cross between the McIn- tosh and Newtown varieties. It is a good all-purpose app:. with a distinctive sweet flav- or. A little mare round than h:; McIntosh, in shape, it is noted for its dark red color- ing. The'flesh of the Spartan is firm, crisp. white and juicy. Because of its firmness it stores well. 1/2 t y cup milk -Y2 'cup seedless raisins 11/2 cups peeled, diced agple To make,the Sauce: Combine 1/2 cup brVwri. sug- ar, 1/4 teaspoon cinnamon, .3e teaspoon nutmeg and'112 cups apple juice. Add 2 tablespoons melted butter, and heat to boil- ing point, about 5 minutes. To make the Batter: Cream butter and .brow n sugar. Add %anala. Sift to- gether flour, baking, powder and salt. Mix into creamed 'mixture alternately with the milk. Fold in raisins and ap- ples. Spread batter in greased 8 -cup casserole, pour sauce, over the top. Bake in a 350°F. oven for 40 to 45 minutes. Makes six servings. Apple Cheese Crisp 4 cups peeled sliced apples 1/4 cup cold water 2/3 'cup sifted all-purpose flour 1 cup brown sugar, 'firmly packed 1/s teaspoon salt 1 teaspoon cinnamon 1/3 cup butter 3/4 cup (3 ounces) grated cheddar cheese (medium or old) Place apple slices in bottom of a greased 8 -inch square baking dish and sprinkle with water. Mix flour, sugar, 'salt •t and cinnamon.' Cut in butter until mixture resembles coarse crumbs. Save '/4 cup of this mixture for topping and stir cheese into remainder-. Spread cheese mixture over apples and sprinkle with re- . rnaining ?a clip of crumb mix- ture. Bake in .a 350°F oven until apples are, tender; 25 to 30 minutes. 6. servings. Apple Crumble Pie. Apple Desserts Food shoppers will find ap- ples their best buy in fruit for many weeks to come. There is a plentiful supply though there was not as big a crop this year as last year. There will be colorful dis- plays of apples in the stores this month and it's a good time to buy baskets or bags 61 apples, for eating out of hand or for "a host of apple desserts. There are many varieties en the market from whitdto choose. The McIntosh, Dlic sous, Cortland, Lobb and Northern Spy are oodt varlet - les for eating raw and for cooking purposes. The North- ern Spy, Gravenstein, Cort- land, Winesap, and Rome Beauty are excellent cooking varieties. The wonderful anima of ap- ples baking in the oven and of fresh apple pies and pud- dings brings back memories' of childhood days, of country kitchens at harvest time and all the home baked "goodies" grandma used to make. Apple desserts were always a favorite -with young and old alike. There is no limit, save imagination, to the desserts that can be made with apples. The ,following inexpensive re- cipes come from the home ec- onomists of the Consumer Sec- tion, Canada Department of Agriculture. Quick Apple and Raisin Pudding Batter: 2 tablespoons butter ' 1/4 cup brown sughr- 1 teaspoort trsndiia 1 cup siftedi11si'purpose k'iliing; b cups sliced apples 1/3 cup chopped dates 12 cup brown sugar, packed '.4 teaspoon cinnamon Topping: - 'n cup butter ' 4 •cup -brown sugar, packed 14 teaspoon cinnamon 2/3 cup sifted all-purpose flour 3/4 cup rolled oats Pastry (for deep 9" pie plate): Combine 1 cup rolled oats, 1 cup sifted all-purpose ,flour. 1/3 cup shortening until mix, ture resembles coarse crumbs, and 1/2 teaspoon salt. Cut in Add 3 to 4 tablespoons water gradually until mixture holds together. Form into a ball, then roll out to .a circle about 12 inches in diameter, to fit a deep 9" pie pirate. Trim off ragged edges, then turn under and flute. .Filling: Combine apples, dates, Gug- ar and ,cinnamon.Turn into unbelted pie shell. Topping: Cream butter. add brown sugar and cinnamon and cream well together. Add flour and rolled 'oats and blend together with pastry blender. Crumble over top of pie covering apples complete- ly. Place pie in a 425°F oven and bake until • topping has lightly browned 20 to 25 min- utes. Then turn heat to 350 and continue baking until ap- ples in centre of pie are Just tender when tested with a skewer. Smile of the Week • Thhennel manager of a askedstore jobapplicant what he had been doing for the past few years. "I *as in Yale," said the lad. The manager was.. duly im- pressed and put him in the auditor's office. A few daqs later the manager pasted 'the fellow and asked, "What did you say your name Waal" "Vim-' • tacksdtat r staid it* lad$ c'gttYttikljltette Of the •