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Home My WebLink AboutThe Huron Expositor, 1965-09-02, Page 6/ryy**TT �C+Tm p�• r, y�� .�.,�y iggi - N DY A 4tl� >FAFORwB, ONTI, SE 4,, FIRST PRPSRVWRIAN CHURCH DOUGLAS 0. FRY Minister 'Sunday, Sept. '5th WO.ItSHIP —. 11:0(P A.M. BETHEL BIBLE CHURCH - ($ervices at Orange Hall) Sunday, Sept. 5th 10 A.M.—SUNDAY, SCHOOL Classes for all ages 7:30—GOSPEL SERVICE Speaker — Keith Spachman Stratford Psalm 103:13: "Like as the father pitieth his children, so that the Lord pitieth them that fear him." LOCAL BRIEFS (Continued from Page 1) Mrs. Earl Dinsmore, Mr. and Mrs. Bill Dinsmore And Bruce and Mrs. Don McLean and Su- san have returned from a holi- day in Sault Ste. Marie, Ont. ' Master Ross Busselle, of Bur- lington, has returned home af- ter spending his holidays with his grandparents, Mr. and Mrs. Joe White. Mr. Ferg Bullard, of St. Thomas,•is visiting Mr. and Mrs. George Eaton. Mr. Glenn Smith is spending holidays in Toronto. Mr. and Mrs. Douglas Keys, of Winchester, spent the week- end with .Mr. and Mrs. James Keys and Mr. Robert Campbell. Miss Diapne Doerr, of Galt, returned home Monday after spending the past week with her ,cousin, Miss Christine Pryce. Classified ads pay dividends. ENTERTAINMENT in the New RED KNIGHT ROOM AT. THE PIANO SIR GALAHAD Playing Your Favorite Tunes —AND— PEARL At . the Electric Organ in THE COMMERCIAL HOTEL Seaforth Every Friday and Saturday Evenings "I'm afraid the surf club will hare to do without my ironing board today." 1 CASH BINGO - CASH Friday, Sept. 3rd - 8:15 pan. fl LEGION HALL, SEAFORTH • 15 REGULAR GAMES FOR $10.00 ONE $50.00 JACKPOT ' --- THREE $25.00 SPECIALS — Children under 16 not permitted — ADMISSION $1.00 Extra Cards 25c, or 7 for .$1.00 Auspices Seaforth Branch 156, Canadian Legion PROCEEDS. FOR WELFARE WORK WEDDING INVITATIONS THE HURON EXPOSITOR Dial 527-0/40 -- Seaforth • • • • • • • • • • .• • • • • 1 • 1 • i • •. • • • • • • 1 • • • • One homes are one inc • • • • • • • •• • • • •. a series of messages to advertisers In addition to length and width, a newspaper advertisement has a third dimension thickness. • Thickness is circulation, the number of advertisements printed and actually delivered. You' pay for an advertisement on the basis of 'length and width, but what you really buy is the { opportunity to talk about your merchandise and service to a specified number of readers. Laid one upon another, a one inch stack of your advertisements in this newspaper equals 300 homes reached. Thickness ... or circulation ... is .the dimension that gives promise to your sales message, that it .will reach potential customers. It is important for you to know whether this thickness is a promise or a fact. The ABC insigne assures you that our circulation is measured by the highest standards in the advertising and publishing industry. It .is the symbol of our membership in the Audit Bureau of Circulations. • ABC is an independent auditing association whose sole purpose is to give accurate and factual circulation reports. ABC, audits aretrusted by national thick • • • advertisers and advertising agencies. ABC can be trusted by you. 1 Our tell -all ABC report shows how much circulation we actually deliver, where these copies are distributed, how much readers pay, and other information you should know about the thickness of your advertising here — facts, without opinion, compiled from a physical audit of circulation records by trained ABC auditors. • • . • When buying advertising, be sure to measure all three dimensions — length,. width, and thickness. Insist on, the facts Be ABC -sure! 4 • • • 1 • • • • • • • • • r • • • • ABC PAID CIRCULATION—THE POWER OF READER CONFIDENCE FOOD -and FIXIN'S Recipes For the Busy Homemaker OUR FALL VEGETABLES In early September fresh beets, broccoli and squash are on the plentiful list and are available on most markets. This is the best time of the year to buy these vegetables to add variety to your menus. llere are some useful tips on buying, preparing and serving these vegetables. Beets When buying • beets choose vegetables that are clean, firm, smooth and free from cracks or other blemishes.' 'Look at the leaves; they should be fresh and crisp. To prepare, wash the beets, taking care not to bruise the skin; do not peel for best color retention. Place the beets' in a large saucepan. Add boiling water to' cover. Cover sauce- pan and bring water back to the boil. Reduce heat and cook gently until beets are tender. Plunge beets into cold water and remove skins quiclly. Re- heat before serving. You don't have to throw away the beet greens; just cook them as you would spinach; they are delicious! To serve,• leave° small cooked beets whole, cut medium beets in halves or quarters, slice or dice large ones. Enhance the flavor of cooked beets with melted butter, salt aid pepp r. For a flavor ac.- cent, c=cent, add one of the following seasonings: chopped -fresh mint (1 -tablespoon for 6 servings); crushed green onion (2 table- Reception.- Dance for Mr. and Mrs. Gordon Hoggart (nee' Laura Hatcher) FRIDAY, SEPT. 10th SEAFORTH LEGION` HALL Dancing from 9:30 till — By Ken Wilbee's Orchestra Ladies please bring Lunch RODEO DAN C E Saturday, Sept. 4 at 9 p.m. Open -Air Jamboree with All Types of Music •• Rodeo Grounds 2m/z miles west, on Huron St. EXETER Sponsored by Exeter Saddle Club • Admission: $1.00. Each or $1.50 a Couple — EVERYONE. WELCOME - LEGION SOCIAL Saturday Night • ' SEPT. 4th Members and guests • welcome! Dancing to Ian Wilbee's Orchestra Admission: 75c Each LAKEVIEW CASINO Grand Bend By Popular Request A Go -Go -Go with Kitchener's ROULETTES featuring LEE and DEE Choir -Boy Rock and Roll Singers September 3, 4, 5 Fri. and Sat. -9:30 •• 12:30 Sunday -9:00 - 12:30 spoons); lemon juice (1 table- spoon); French dressing (3 tablespoons). Broccol When you buy broccoli choose 'stalks that are clean, tender and firm. Heads or clusters should be compact with no yel- low on the buds. To prepare, cut off the woody part of stalks and remoye the coarse leaves. Wash thorough- ly. If any stems are more than one inch across, make two lengthwise cuts at right angles to each other, through stem from base -to about halfway. up. To cook, stand stalks upright in about one inch boiling wa- ter in a deep saucepan. Sprinkle evenly' with -salt (24 teaspoon for six servings). Cover tightly and bring back to boil. Re - dupe heat and cook gently un- til stalks are just tender. When almost ready .to serve, melt 1/4 to 1/3 cup butter and for extra-' flavor, add one of . the following seasonings. Heat and serve over the drained cooked broccoli, 1/3 to 1/2 cup finely chopped pimento; '/4 to 1 tea- spoon savory, 1 tablespoon lem- on juice. Squash ,.Top' quality summer squash are now plentiful on local mar- kets, Consumers have a variety of squash to choose from. The most common ones are the vege- table marrow and the zucchini, The vegetable marrow ' is straight, .almost' cylindrical in shape and has smooth, green to yellowish skin which is ribbed, The zucchini resemble a cucum- ber. It has pale yellow, tender skin with' narrow dark _green stripes. When buying squash, be sure to choose young ,tender squash, heavy for its size and free from blemishes and bruises. The skin should be very thin. Mature summer squash is seedy and tough skinned, and therefore not as desirable. To prepare, wash and brush squash to remove any sand. Refnove stem end and 'cut the vegetable in ?/a -inch • slices, then boil in a small amount of salted water. (about 1/4 cup , of water with -1 teaappon 'of .salt). Leave small squash whole, cut in half lengthwise, or cut in - inch 'slices. Larger ones may be cut in half lengthwise or in 1/4-• inch slices. To serve, add 3 to 4 table-• spoons butter to •drained cook- ed squash and heat until butter melts. Sprinkle with pepper if. desired; ' or, combine' 2 table spoons water, 3 to 4 tablespoons butter and oneof the' follow- ing Seasons: '/4 to % teaspoon marporam, paprika, thyme, ' or rosemary. Simmer uncovered for five minutes, then serve ov- er drained cooked squash. . Here are tested recipes, us- ing each of these fall vege- tables. • • Beet and Apple Salad 1 cup fin7shredded cab bage 1 cup diagonally sliced- cel- ery 11/4 cups finely, shredded raw beefs, or 11/2 CUPS coarsely shredded cooked, beets' 1 tablespoon.,finely chopped .. onion 11/4 cups diced unpeeled ap- ple teaspoon salt French dressing, mayon- naise or other dressing Prepare vegetables. Just be- fore serving, prepare apples, then combine with vegetables. Sprinkle with salt and toss well. Add dressing and• toss lightly to coat pieces. Six servings. Variation: In place of adding 1 cup each of cabbage and cel- ery, add 2 coos of either vege- table and omit the other. Broccoli With Cheese Sauce 2 pounds broccoli 1 cup water % teaspoon salt Cheese Sauce 2 tablespoons` butter 2 tablespoons flour % teaspoon salt '/s teaspoon paprika • % teaspoon dry . mustard dash „cayenne 1% cups milk • 2 to 1 cup grated cheese. Cut off woody part of broccoli stalks; remove coarse leave's and wash thoroughly. Cut larg- er stalks lengthwise in suitable serving size. Stand broccoli up- right in about one inch boiling water. Sprinkle evenly - with salt. Cover tightly and bring back ,to boil, Reduce heat and cook gently until stalks are just tender, 10 to 15 minutes; drain broccoli. • • • Cheese Sauce Melt butter` over_directheat in top of "double 'boiler and blend in flour and seasonings. Gradually add milk andcook until mixture thickens, stirring BRUSSELS LEGION • Added Attraction! Return Engagement SUNDAY . NIGHT ONLY The Checkmates Terrific here last week! Hear them before going towSullivan Show! DA -NCE Brussels Legion Hall Friday, Sept. 10 DESJARDINE'S ORCHESTRA Admission — $2.00 a Couple Lunch Counter. —Re*tricted to' over' age 21— constantly. Place over hot wa- ter; add cheese and stir until melted. Pour over drained broc- coli. Makes about L1 cups sauce. Herbed Summer Squash 147� cup butter 74 cup sliced green onions ' cup diced celery 2 teaspoon salt '/a teaspoon pepper 3 tablespoons parsley 1/4 teaspoon oregano 11/2 lbs. small, summer ' squash, cut in '/a -inch • slices. Melt butter in a frying pan, add onions and celery and saute 3 to 4 minutes. Combine salt, pepper, parsley and oregano and stir into mixture in pan. Add sliced squash and mix well. Cover tightly and cook gently until squash is just tender, 8 to 10 minutes, stirring gently two— or woor three times during cooking. Six servings. `r RUMMAGE SALE and Homebaking LEGION HALL' Saturday SEPTEMBER 4th 2:00 p.m. Sponsored by, Legion Ladies' Auxiliary For Pick-up. Phone 527-0507 Cabaret DANCE Brodhagen Community Centre h Satuf day, Sept. 4 Al Wagner and the Royal Airs Cabaret Dancing every other 'Saturday Oro ♦WO Drive In THEATRE — •CLINTON Children Under 12 in Cars Admitted Free Two . Complete Shows Nightly Box Office opens at 7:30 First Show at. 8:00 p.m. COME AS LATE AS 11 P.M. AND §EE A COMPLETE SHOW FIRST SHOW AT DUSK Tura. and Fri, Sept. 2 and 3 "Get, Yourself A College Girl" THE DAVE CLARK FIVE Mary Ann Mobley • Chad Everett 'Joan O'Brien-.- The Animals Color Cartoon SATURDAY and MONDAY September 4 -6 • - • — DOUBLE FEATURE — 'MacHale's Navy' ERNEST BORGNINE JOE FLYNN Color. PLUS "FORTY POUNDS OF TROUBLE" Tony Curtis - Phil Silvers 'Color Cartoon SUNDAY MIDNIGHT ONLY September 5 - - DOUBLE FEATURE — . "Masque of the • Red Death" Adult Entertainment VINCENT PRICE HAZEL COURT '' Color PLUS "The Brain That Wouldn't Die" (Adult Entertainment) Cartoon TUESDAY and WEDNESDAY • September 7.8- - "Wives and Lovers" (Adult Entertainment) JANET LEIGH VAN JOHNSON SiHELLEY WINTERS .Cartoon COMING— , Thurs. & . Fri., • Sept. 9.10 — DOUBLE FEATURE — 'Damaged Goods' (Adult Entertainment) DOLORES FAITH If you saw "Mom & Dad" you should see "Damaged Goods", a tender and tragic love story of teenage sex . • - parental neglect. Color Plus The Second Feature "DEVIL DOLL" (Adult. Entertainment) Cartoon Every week more people dis- coverwhat mighty jobs are accomplished by low cost Ex- positor Want••Ads. Dial 257-0240.. Saturday 'Dancing SEAFORTH LIONS PARK SATURDAY, SEPT. 4th With music by the CHEVELS — Popular Walkerton Band Dancing 9 to Midnight ADMISSION $1.00 Dancing will continue each Saturday night. Enjoy the big neW floor amid. the pleasaht surround- ' ings of the Lions Park ' HOUSE OF c` LI FUN LEAGUES • NOW FORMING ! • . • OPEN BOWLING .. • Friday, and Saturday. Evenings — 8 p.m. Sunday Afternoon —. 2' p.m. Thursday Afternoon — 2:30 p.m. NOBLE BOWLING LANES