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The Huron Expositor, 1965-04-29, Page 8', Mr,d 144, AV. G. Turner &OP. l ossi of- Ottawa, visited Vhelr ag t' and uncle, Miss Mar- garet McKay and Oliver, and friends. Easter week. 1 Mr. .and Mrs. Nelson • Hood Visited Sunday with Mr. and Mrs. Ed. Morton, of near Sea - forth. Mr. Frank Wright, who has spent the winter in Florida, re- 1�. 49, turned home recently, much unproved in health: Mr. and Mrs. F. W. Rown= tree and Miss Leah Gignac, of Weston, who have spent the past two months in Florida, vis- ited Thursday with the for-. mer's sister and -brother-in-law, Mrs, Norman Long and Mr. Long. TENDERS Stanley Township WEED AND BRUSH • CONTROL Sealed tenders for the supply of Weed -and Brush Spray- will be received by the undersigned until 9 p.m., MONDAY, MAY 3rd, 1965, for 45 Gallons of 2-4-D Low Volatile Ester •96, and 45 Gallons of Brush Killer Low Volatile, 128 ounces. Tenders to be sealed and clearly marked as to contents. Lowest. or any tender not necessarily accepted. WM. TAYLOR, Road Supt., Varna, Ont. If you 'have your . heart set on preparing a recipe that calla for• all egg whites or : all egg yolks, dqu't despair, the left- over yolks or whites are useful in a variety of ways. Here are some suggestions for storing and using these important "left- overs" . from, the home, econom, ists, Consumer Section, Canada Department of Agriculture, Ot= tawa. • For best quality, store left- over whites in a tightly cover- ed jar in the refrigerator. They may be 'held a week to ten days. Store left -over yolks in water in a covered container in therefrigerator. They may be held two or three days; Uses For Left -Over Egg Yolks Two yolks may be substitut- ed for whole egg in custards. Left -over egg yolks may be added to whole eggs for egg- nogs, whole eggs for scram- bling; to white sauce for thick- ening and for a rich color arid flavor to baked stuffed pota- toes; to confectioner's sugar frosting;- to cream fillings; to cakes and pies. Hard -cooked egg yolks may be pressed through a sieve. They' add color and flavor to soups, sauces, casseroles, cream - Uses For Left -Over Egg Whites Left -over egg whites may be used for boiled and confection- er's sugar frostings; fruit whips and snow puddings; chiffon pies; white and angel food cakes; meringues; cookies and candies. They may also be us- ed- to glaze buns and pie • pas- try or as a dip when crumbing foods for frying. MOTHER'S MAY 9th DA Get your FREE Entry Form: at ANSTETT JEWELLERS and -enter the Name of Your 'Favourite Mother for the following gifts: 1. Hydrangea Pant 2. Set of Jewellery 3.' Corsage To be drawn -for on May 8th, at 5:30' p.m. • • REMEMBER, MOTHER WITH A• GIFT SHE'LL REMEMBER ! -- from — ANSTETT JEWELLERS::1 LTD. MAIN , STREET SEAFORTH- SEAFORTH STORE' HOURS The following store hours will be observed by Seaforth Merchants: DAYS: Open Daily, 9 to 6 p.m., except Wednesdays, when stores will close at 12:30 noon. .EVENINGS: OPEN FRIDAY EVENINGS —Until 10 p.m., from May 7, 1965, to. Sept. 24 (inclusive) -Until 9 p.m. from October 1, 1965, to Dec. 17 (inclusive) —Closed Friday evenings at 6 p.m. during months of January, February, March' and April (inclusive) CHRISTMAS SHOPPING HOURS: - • Stores will remain open Wednesday afternoons December lst, 8th,15th and 22nd; and until 9 o'clock on the evenings of December 17th, 18th, 20th, 21st, 22nd and 23rd. HOLIDAYS: Seaforth Stores will remain closed on all Statutory. Holi- days and 'on such other days as may be proclaimed as a holiday by the Town. , • ' MERCHANTS' COMMITTEE • Seaforth Chamber of- - o1mmerce: > Tht regular montii'°'pcieeing of .til 17t and Boundary `t?f4 of MTV fut. lt Du1.ffy's - nXtel.i h, Wig. on, was ,,l1eld at the 40010 ..4, Mrs..t"J44.. 4s, The roll, caili' was answered by fourteen members'. and there Werq'.two visitors• Present. Mrs. Jan Van Vliet opened ,the . de,• Motional period',with a 'call to .worship. The opening , Hymn was `Beneath tie croas of Jesus". The, scripture . reading was. taken' from, Matthew, •27; 21-54, followed ' • ytiith praYer. Mics. Jan Van Vliet and Mrs. Bos sang •a , duet, "The Old Rugged Cross. Mrs., George Williamson was in charge of the topic, "Thoughts of the suffering, crucifixion, and res- urrection .of Christ".? Mrs. Al- bert Clark presided for the business. Financial- reports were .given ' by Mrs. Clifford Hoegy and Mrs. Harald Smail- don. The 'meeting closed with prayer by Mrs. George • liamson. Lunch was served by the • hostess, assisted by the lunch committee. 8th and '16th .UCW Unit • The April meeting of the 8th and 16th UCW Unit was held at the home of Mrs. Har- old Bolger, Thursday evening. The •meeting opened with hymn 682, "I Joyed, 'when " to the House of God". Mrs. Jizn Mc- Donaldread the scripture from Matthew, 28; 1-j1,' follow - by prayer. The topic, • "The Dignity of Toil", was read by Mrs. Jim Smith. Hymn 98, "Beneath the Cross of Jesus" was sung. A poem, "Unawares" was read by Mrs. J. Smith; also a poem by Mrs.•. J, McDonald, after which. "Rejoice the Lord QUESTIONS ON EGGS Does the color of '.the` shell affect the egg content? The color" of the- shelf de- pends on the breed and indi- vidual bird characteristics. Shell color has no effect .whatsoever on either flavor or' nutritional value. Why does the 'yolk color vary in different eggs? . Thecolor of • „the egg yolks reflects the amount of the yel- low -green pigment in • the diet consumed , by the hens. Be- cause of controlled feeding,. there is less likelihood of great variations in „yolk color. What ' is the nutritional va- lue of an egg? Eggs provide high quality an- imal protein which makes them valuable meat substitutes. Eggs also provide vitamin A, B vita- mins, itamins, and iron. Eggs are rela- tively elytively low in calories—a boon. to weight watchers. A medium egg provides approximately 72 'calories., _ • Wit; Why do some Canada Grade A eggs contain meat' -and blood spots? There are some light color- ed to brownish spots occasion- ally found oil- the yolk or in the albumen of even Canada Grade A 1 eggs. The `y' need not cause concern because such spots are not • harmful.. The' fresher the egg, the more dif- ficult such .spots are .,to- detect. What are the chalazas and are they edible? The chalazas are branches of a thin lay'er,of'very thick albu- men that closely surrounds the yolk, and their purpose is to keep the yolk -centered in 'thel egg. They are •edible. How should eggs be stored? ,Eggs deteriorate rapidly at room ' temperature, therefore, - they must be stored in the re- frigerator. Check to be sure that ;eggs are stored with the large end up.' Keep eggs from strong odors. What are the basic rules for cooking eggs? It is most important to use low to moderate temperatures for all egg cookery. Never boil an egg' because the high heat tends to toughen the egg pro- tein. Egg whites will not beat up stiff if any yolk or bit of fat gets into them. To prevent curdling when making' custards„ mix sugar with the egg, then add hot liquid a little at a time. Do not overcook. is King" was".Sung antd Lord's PrayerFiye pe ted in son. Mrs. Harold 01*e •cot, ducted the business. ' het were thirteen "allies= and --ty(0,, guests, Five `Grab quad is and one (Atilt top v.ere' .rtent to the Children's Aad, at, Goderich, It was moved by'Mrs:'W. Turn, bull ,and seconded by Mrs. Pon Fraser to send a quilt to the Salvation Army, at Wingham. Articles were brought in for the layette. Ladies on the line who are not members are to be invited to the next meeting and each member is to take , something, to sell. Lunch was served by Mrs. Don Fraser, Mrs. George McCall • and the hostess. Mr. ' and Mrs, Edward Smith, Sandra and Menke Arnie, Lon- don, spentthe weekend with Mrs. W. C. Hackwell; Miss Joyce Rodgers, Beaver, Manitoba and Miss Lorraine Washnut, of Traysiona, Mani- toba, visited at the Dennis home recently.• Miss Linda Leeming, of Mit- chell, spent Easter week with her grandparents, Mr. and Mrs. Leonard. teeming., Miss Pearl Thamer, Strat- ford, visited with Mr. and Mrs. William' Thamer. Mr. and Mrs. Horace Rut- ledge and family, of London, spent •the weekend with the Humphries families. Mr. and Mrs, Leslie Rutledge and family, Streetsville, visited recently with Mr. and Mrs. Roy Bennett. - Mr. and Mrs. 'Ralston Mit- chell, Carlingford, visited with Mr. and Mrs, L. Leeming, last Friday. Mr. and• Mrs. Bert' Elliott, of Barrie, were weekend guests at the home of Rev. and Mrs. Ar- thur Higgenbotham and family. Mr. W. C. Ennis, London, visited recently with Mr. and Mrs. Douglas. Ennis. ' A social evening was'. held at the home of Mr. 'and Mrs. Kenneth; McDonald,. Saturday, honoring Mr. and Mrs. • John Stryker, ' who recently sold their farm to Mr. George Blake and have moved to Godericj►. Progressive Euchre was played with the following winning prizes. Lady's high, Mrs. ;James McDonald; lady's low, Mrs. Donald Fraser; men's high, George Blake; gent's low; Ken- neth McDonald. > During the evening Mrs/.' Kenneth, McDon- ald read an address and a .pre- sentation of a card table was made by Barbara Bryans and Karen McDonald Mr. Stryker .expressed his thanks, after which lunch was' served by the hostess andneighboring ladies.• Timely Hints • One elf the -earliest jobs is pruning. Most trees, shrubbery and vines can be trimmed any- time, from February to June, though••early ,.bloomingshrubs like Forsythia are best left un- til after flowering. Nursery stock, that is. bush- es, shrubs. trees and. vines. are best planted as early in the Spring as the ground can be dug. If this is impossible when they arrive, store in some cool, moist place and if possible cover the roots with- damp earth• or sand. Don't wait too long about or- dering seed,' especially of the new All -America introductions. The stock of these is limited the first year or so until en- ough seed can be harvested to meet, demands. As soon as your decisions have been made as to color .and quantity, mail the. orders. Good garden seeds boat but a few cents per, packet but of all the factors that go to pro- duce a successful garden it is the most essential. Soil, . fer- tilizer,. weather and care may be perfect, but without. good seed, true to variety and spe- c -ally selected for Canada, fail- ure is certain. It's a good plan now to start saving any string that comes in- to the house. A lot 'of it is (.BETHEL BIBLE CHURCH presents .A SERIES OF - Eight Sermons on Bible Stories - • commencing Sunday, May '2nd at 7;30 p.m. Adam and Eve —fact or Folklore? • ' Mr Gordon Chambers + 'SUNDAY SCHOOL CLASSES FOR ALL AGES AT 2:30 GE HALL lock ',North ,of. GodOrichr,S Home g'cunonlists say that eggs are plentiful this Spring. They suggest cosanhining eggs and -asparagus to make nourishing lunch dishes such as the .attractive salad mold pictured here. Verdant spears of asparagus and white and gold egg slices are suspended in a sparkling delicately flavored jelly mixture. Serve wedges of. the salad mold on a bed of crisp lettuce; accofiipany with a cream soup, and hot buttered rolls for a satisfying family lunch. EGGS AND ASPARAGUS What to have for lunch is a problem with most homemak- ers. The old standbys such as soup and sandwiches, macaroni and cheese, and casseroles us- ing Ieftovers are 'always favor- ites. Now that spring' is here, with fresh asparagus and lots of fresh -laid eggs, your menus canbe considerably brightened by teaming these two together. For instance, serve an egg -rich sauce over asparagus tips, an asparagus .souffle,- or a fresh omelet with creamed asparagus. Hard -cooked eggs and aspara- gus combinations make hearty Iunch dishes. The first combination is a sparkling jelly mold with...jew-. el -green asparagus tips, and rounds of white and gold hard - cooked. eggs. Accompany the salad with a cream soup, car- rot strips, and hot cheese, , bis- cuits. For dessert, serve tart stewed rhubarb and oatmeal cookies The' second asparagus and egg dish is a creamy casserole topped with golden brown bread crumbs. Serve, this tasty oven meal with ' buttered toast and a tossed salad. Green and Gold Salad 1 envelope .(1 tablespoon) gelatin t. 14, 'cup cold water • 14 cup sugar 34 teaspoon salt.. 1144 cups boiling water 14 'cup vinegar 1 pound_ cooked asparagus 4 hard -cooked eggs ' • 2 tablespoons chopped green onions. Soak gelatin -in cold water 5 minutes. • Combine sugar, salt, boiling water and vinegar. Add gelatin'•and stir. until dissolved. Pour a layer of jelly in. bot- tom of a 4 -cup mold. Arrange a design of asparagus tips and slices of hard -cooked. 'egg en used in gardening the softer kinds for tying ` up tall plants and vines, the stouter type for marking rows. • While waiting for the snow to go and the ground to dry, one can clean up and oil the garden tools that were neglect- ed last Fall, can make sure the power mower is working and that the garden duster and sprayer are ready tor action. An interesting and very use- ful way of spending a late win- ter's evening is to get a pencil, paper and a Canadian seed cat-' alogue and plan the garden we •are going to have just as soon as Spring really arrives. Such plants will be a big help and anyway in gardening, planning is almost as good fun as plant- ing. the jelly and chill until set, Chill remaining jelly until beginning toeset.. Cut remain- ing asparagus in %-inch pieces, mix with coarsely chopped eggs and onions. Fold mixture into thickened jelly, pour into mold and chill until firm. Makes six servings. Asparagus and Egg Casserole 3 tablespoons butter • 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/s teaspoon paprika Dash cayenne 11/2 cups ' milk 1 cup grated cheese 6 hard -cooked eggs, sliced, . 1 pound asparagus, cooked and cut in halves 14 cup buttered bread crumbs.., Melt butter, blend 'in flour and seasonings. Gradually add milk and cook, stirring con: stantly until smooth and thick- ened, about 10 minutes. Re- move from heat, add cheese and stir until melted. , Pour a layer of sauce in a greased 6 -cup baking dish. Ar- range alternate layers of egg slices and asparagus on top. Cover with remaining sauce and sprinkle with buttered bread crumbs. Bake in a moderate oven (350 F.) until lightly browned and thoroughly heat- ed, 15 to 20 minutes. Makes six servings. Qulamel Eggshell has the durability of an enamel plus the beauty of an almost flat eggshell finish. It adds a truly luxurious appearance to walls, ceilings, doors and trim. Because of superior washability it is especially recommended for kitchens ' and bathrooms. s�.15 Qe. GRAVES' WALLPAPER AND PAINT DIAL 527-0550 WANT ADS BRING QUICK RESULTS: Dial 527;:6240 Read the Advertisements – It's a Profitable Pastime! TE N DaE :R S Stanley Township WEED ^ SPRAYING, Sealed tenders for roadside spraying of weeds and brush in the Township .of Stanley will be received by the undersigned until .9 p.m., MONDAY, MAY '3rd, 1965. - Tenders to. state an hourly rate. The Township will supply the spray and a helper. Tenders are to be clearly marked as to contents. . Lowest ' or any tender not necessarily accepted. WM. TAYLOR, Road Supt., Varna, Ont. 140 SUPPLY DA? 0 '/ r. CENTER `. C - I -'L ; Evergreen 6-9-6 Fertilizer (Non -Burning) Available in 5 lbs., 50' lbs. and 80 lbs. WIZARD SHEEP MANURE—Available in 10 lbs. and 25 lbs, C -I -L GARDEN BONE MEAL --Available in 5 lbs. and 25 lbs. C -I -L Ammonium "Nitrate 33%: 50 lbs,—Should be applied immediately Use above materials and have the nicest shrubs, evergreens; roses,' garden or lawn in town! OTHER FERTILIZERS AVAILABLE, UPON REQUEST Ask us for our recommendations 'for your needs. SPREADERS SUPPLIED FREE OF. CHARGE -WITH MATERIAL. - LAWN GRASS "Emerald. Greets"—For sunny 'spots (the best lawn mixture) -- "Shady Nook"—For shady -spots (the best fawn mixture) "'Vista"= -•--A. fast-growing, _znedium priced lawn seed.' ."Ecohomy• 1i'Iixture"--A reasonably priced mixture,` where you want grass for only 2 to 3.years. "ECONOMY MIXTURE" -- 45c per lb. Garden Seeds in Bulk attd!aclages Also Weed Sprays available tnintertip a petptle, 5g'1 1:610 • s • M • • 4 :• • • e • • • •