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The Huron Expositor, 1963-02-21, Page 6OSITOR, SEAFORTH, ONT., FEB. 21, 1963 FIRST • PRNSSBYTERIAN UURCH • R1f.V. DOUGLAS O. FRY Minister Sunday, February 24th WORSHIP — 1,1:00 A.M. 9 45 a.m.—Minister's Class 10:00 a.m.—The Senior Sunday School 11:00 a.m.—The Junior Sunday School 11:00 a.m.—The Nursery RECEPTION for Mr. and Mrs. Ronald Riley (nee Gloria Carter) Seaforth Legion Hall Friday, Match 1st IAN „WILBEE'S ORGMESTRA Ladies Please anti* Lunch EUCHRE in IOOF Hall, Seaforth Monday, Feb. 25 8:30 p,m. GOOD PRIZES — LUNCH Admission 40c Sponsored by Edelweiss a Rebekah Lodge • RECEPTION for Mr. and Mrs. Laurie McKellar (nee Helen Nigh) — at — STAFFA HALL Friday, Feb. 22nd Dancing 9:30 p.m. HOWES' ORCHESTRA EUCHRE WALTON Community Hall Friday, Feb. 22nd Sponsored by W.I. and Hall • 11oard ;�.• PLEASE BRINGLUCH Admission 50c nulnnummili uuunuuunuuln Don't Miss the Big 25th ANNIVERSARY OF THE FARM SFO FEB. 27 to Mar. Open Daily 10:30 a.m. to 10:30 p.m. doses Sat. 4:30 p.m. Admission 50¢ Children with Adults admit- ted FREE • Afternoon and Evening Programs. • The Latest in Farm Machinery and Equipment Sponsored by WESTERN FAIR ASSOCIATION in co-operation with MIDDLESEX SOIL & CROP IMPROVEMENT ASSOCIATION WESTERN FAIR GROUNDS LONDON 111111111111,11111111110,111111111111111111111 District Weddings EDGAR—.BYERS Grace Lutheran Church, Mit shell, was the setting of the wedding of Miss Verna Eliza- betl'i Byers, daughter of Mr. and Mrs. Edward Byers, RR 2, Dub- lin, and Earl Alexander Edgar, son of Stanley Edgar, RR, Wroxeter, and the late Mrs. Edgar. Rev. Norman Schinkel performed the ceremony. ° Given in marriage by her father, the brie wore a waltz- length'gown with a scoop neck- line, three - quarter length sleeves and a full skirt gather- ed at the back with a bow. Her sequined headdress held a fin- gertip veil and had a pearl drop in the centre of the crown. She carried a bouquet of red roses, and white carnations with white streamers. The matron of honor, Mrs. Larry Cook, RR 5, Mitchell, the bride's sister, wore a royal blue dress of vy satin with a round neckline - d a rose -shap- ed bow gathered at the back. Her matching headdress held a tiny veil, and she carried a bouquet of white carnatioiii,�ss The bride's mother wore a royal blue silky viscose dress with matching jacket, and car- ried a corsage of yellow chrys- anthemums. The best man was the bride- groom's brother, Stewart Ed- gar, RR 2, Wroxeter. The wedding dinner and re- ception was held at the Brod- hagen Community Hall. For travelling, the bride don- ned a powder blue two-piece knitted suit for their wedding trip to Windsor and Detroit. Mr. and Mrs. Edgar will reside at Molesworth. Guests at the wedding were from Norwich, Kitchener, Mil- verton, Baden, Listowel, Gorrie, Wroxeter, Monkton, Brodhagen, Dublin; Londesboro and Mit- chell. Assisting at the wedding din- ner in Brodhagen were Mrs. Gordon Miller, Mrs. Lloyd Preu- ter, Mrs. George Roch, Mrs. Harold Elligson and Mrs. Reu- ben Buuck. OBITUARIES MRS. JAMES A. WHETHAM Mrs; Mary Elizabeth Whet- ham...died in Scott Memorial Hospital Wednesday following a'"long illness. Born in King, Ontario, May 20, 1876, the daughter of Erastus Rice and Margaret Kane, she was in her 87th year. She was married at Acton in 1899 to James A. Whethani, who predeceased her in 1942. There are two sons, Andrew G., Dub- lin, and Leslie, Galt, and two daughters, Judy., Mrs. F. Lun- dell, Uvalde, Texas, and Ilene, Mrs. H. McQuillan, Willowdale, Ont. A brother, Lester, of Saginaw, Michigan, , also sur- vives, as wellas four grand- children and a great grand- child. Mrs. Whetham came to this district in 1946 to reside with her son at Dublin. She was a member of Zion United Church and of the WA of the church, of the Dublin WI, and of the •Eastern Star, Lakeview Chap- ter, Burlington. - Resting at Box funeral chapel, where service will be held Fri- day morning at 11 o'clock, fol- lowed by interment in,Prospect cemetery, Toronto, at 3:36 o'elock: , DANCING BRODHAGEN Community. Centre Friday, , Feld: 22nd Desjardine's "Orchestra ADMISSION 75 CENTS RECEPTION for Mr. and Mrs. Ron Eyre,• (nee Margaret Wood) AT SEi1FORTH COMMUNITY CENTRE Friday, Feb. 22 KEN WILBEE'S ORCHESTRA Ladies please bring sandwiches They're back again! ALL THIS WEEK .In the Huron Room Queen's Hotel The Versatile - f "STANDARD 5" Clean, Comfortable Rooms for Rent By the Day or Week CHSS Sets Salary Rates Salaries for 52 teachers at Central Huron Secondary School were set Thursday night by the Clinton District :Collegiate In- stitute School Board. Construction of the vocation- al addition to the former Clin- ton Collegiate will be complet• ed by September, necessitating an increase in the teaching staff from the present 32 to 52. The maximum salary in cate- gory one next September will remain at $8,400; category two, $8,700; category three, $9,300, an increase of $100; category four, the same at $9,700. Major department .heads will receive $900 above category, an increase of $200; intermediate department heads, $600 above category, an increase of $100, and subject co-ordinators, (re- placing minor department heads),.$ 300 above category, same as last year. The board introduced fol. the ,first time a' retirement gratuity plan which has been adopted by other secondary schools throughout Huron County. Suggest Way For Better Grades; Here's a tip on how to ob- tain better hog grades and at the same time cut housing costs: Use an open -front barn for your pigs. The, only snag is that more feed is required for these fresh air types in the colder weather. R. J. Curtis, of the CDA's re- search station at Fredericton, says pigs readily adapt them- selves to sharp temperature changes. In one test the ther- mometer showed -28° F inside the barn, the outside tempera- ture being -37°F. There's obviously no ventila- tion .problem in the open -front housing. Cleaning labor can be reduced by sloping the concrete floor to a gutter wide enough to take a front-end tractor load- er. Pigs from such a barn grade better, winter and summer, than ..comparable pigs -kept in conventional housing, reports Mr mortis;' In winter, 78 per cent of the open -front .barn pigs graded A compared with 63 per cent from the standard piggery. Mr. Curtis said Yorkshire feeder .pigs averaged 1.53 pounds daily gain on 3.86 pounds of feed per. pound of gain in three trials conducted in an open -front barn in win- ter. This compared with 1.59 pounds of gain on 3.55 pounds of feed by pigs from the same litters in conventional housing. Tests between May and. Sep- tember showed that rates of gain and feed under both hous- ing• systems were similar in summer, but carcass quality- of the open .housed pigs remained higher. MOST FASCINATING RIVER The Nile is called the most fascinating of all rivers by En- cyclopedia Americana. T h e great Egyptian river has an elongated drainage basin .of al- most 1,300,000 miles — more than the Mississippi. Its inland freshwater seas are rivalled on- ly by the Great Lakes of Can- ada and the U.S.A. Its total length is 4,053 miles, the long- est river system in the world. At one potent the White Nile roars through a rocky cleft on- ly 18 feet wide, for a sheer drop of 120 feet. It wanders through vast lakes, matted jungles and finally crosses the Sahara Des- ert before entering the deep and narrow valley which, in ef- fect, is Egypt today as it was in the era of the Pharaohs. The Nile has been precisely mea- sured in its annual overflow, since ancient times. That is how men can now say that this river of mystery and exotic beauty has deepened its chan- nel through Egypt. by 24 feet, over the past 4500 years.' _volt ANDY APE GOING TO HAVE 4 DISCUSSION_.,. d/ .41 FOOD and FIXIN'S Recipes For the Ilusy Homemaker Potatoes Can Be Glamorous The " word "glamor" is one that we do not usually associ- ate with potatoes. In fact they are more often considered the "plain Janes" of the vegetable kingdom. Like any other food that we get used to seeing ev- eryday, we probably don't think of serving them in other than the usual ways, i.e. boiled, mashed, baked or friend. Potatoes used to be consider- ed only as companions of the poor but today they are the mainstay of rich and poor alike. The reason that they have sur- vived over the years in compe- tition with so many new and. more colorful foods is probably because they are genuinely en- joyed by so many people who find them a necessary and satis- fying part of the meal:. Anoth- er point in their favor is that the calories they provide, .are not "empty. calories"—they con tain valuable vitamins ,.and min- erals as well. When we eat out, we find that potatoes suddenly develop new glamor. Names such as Duchess or Lyonnaise are in- triguing, When they come to the table, 'we see that they are dressed -up versions ,of one of the ways we cook them at home and in most cases could be pre- pared very easily. Many differ- ent names for potatoes may ap- ?pear on formal menus and dif- ferent chefs may prepare them in different ways. -`Some of the more usual ways of serving them are described by the Consumer Section, Can- ada Department of Agriculture, with suggestions as to how they may be prepared at home. Noisette Potatoes are similar to "parsley" potatoes. They are small, boiled potato balls sau- teed in butter. To make them, cut small balls from ,,raw pota- toes with a melon bailer or cut the potato' in quarters and trim off the corners. Boil them until they are. just tender, lightly saute them in butter and gar- nish with chopped parsley. Shoestring or Julienne Pota- toes are crisp, French fried pot- atoes cut in thin, matchlike strips. It is best to fry only a small , amount at a time. Forestiere Potatoes are French fried potatoes cut in cubes. Mix them with sauteed mushrooms and onions and serve them with steak. Frozen French fries may be used to -make this specialty. Franconia Potatoes are brown- ed potatoes cut in lengthwise pieces. They are best' parboiled about ..10 minutes and then cooked around the roast, about 45 tninutes, and basted with fat. Lyonnaise Potatoes are simi- POTATOES WITH `EYE -APPEAL" Stuffed baked potatoes can be a teal conversation piece at, meal. Simply cut a slice from the top of each baked pot: to and scoop out the centre. ,Mash potato with a little hot Milk, butter and salt and pepper and add one of the folrb°wing: fried, crisp bacon plecet, chopped cooked mush- rooms (1 cep fbr 6 potatoes), org ated nippy Cheddar cheese (% cup for 6 medium potatoes),-, .i11.the shells with the mix- ture and reheat in a hot (Well < • F.) for 15 minutes. The Consumer ection,Canada Department of Agricul- tu're.have many of er.atiggestions for serving potatoes in interesting ways,: These are given in the "Potato", booklet, which ia' tv$ able frofn Information Division, Canada De- ,partment of -Agriculture, Ottawa;, i . • lar to , home fried potatoes. Cut cooked potatoes ih thin slices and fry them in butter until golden brown. Mix them with sauteed sliced onions and sprin- kle with salt, pepper and chop- ped parsley. - O'Brien Potatoes are cooked, diced potatoes fried with chop- ped onion and green pepper. Sprinkle them with salt and pepper. Press them down firm- ly in fry pan and cook them uncovered over medium heat until crusty brown on both sides. ' Baked Potatoes may be easily glamorized with different top- pings or fillings. In some ho- tels or restaurants sour cream is offered as a .topping for bak- ed potatoes and a tray of top- pings such as chopped onion or green pepper,.or chopped bacon pieces is passed with them. Stuffed baked potatoes may be served with a variety of fill- ings or toppings. They may ap- pear on the menu for example as "pommes de terre au from - age" meaning that the potatoes have grated cheese in the fill- ing and are sprinkled with cheese and browned on top. They may also have fillings of chopped cooked mushrooms, crisp bacon pieces, diced cook- ed meat or vegetables, etc. To stuff baked potatoes, simply cut a slice from the top of each potato and scoop but the center. Mash with a little hot milk, butter and salt and pepper. Add one of the above ingredients to the filling and garnish with more of the same. Reheat the filled shells in a hot oven (400° F.) for 15 minutes. Duchess Potatoes are really a "dressed up . version of mashed potatoes. Beat mashed potatoes with milk and butter until smooth and fluffy and . add slightly beaten egg yolks (3 egg yolks to 6 medium boiled potatoes). Shape this mixture on a lightly greased baking sheet into . mounds. A pastry tube may be used for the more decorative rosettes used < as garnish '-with steaks. Brush duchess potatoes with lightly beaten egg white and bake In a very hot, 425° F. oven until golden, about 20 minutes. Croquette Potatoes are made from the same mashed potato mixture as are "duchess' pota- toes. Shape the mixture . into "logs" or "cones" dip in beat - ten egg, roll in bread crumbs and fry in deep fat until gol- den brown. Dauphine 'Potatoes are simi- lar to the "croquette" potatoes. They• are usually formed into logs and fried in deep fat. In some restaurants, a paste simi- lar to a cream puff mixture is mixed with the mashed pota- toes. This results in a very light, puffy potato when it is fried. Delmonico Potatoes are like creamed potatoes and are made from diced, cooked potatoes. When making them, add sau•- teed onion slices and chopped green pepper. Add table cream (about % cup for 6 medium potatoes), 2 tablespoons of pim- ento and a dash of nutmeg. Heat the mixture thoroughly to combine the flavors and garnish with parsley. To serve potatoes in interest- ing ways everyday is 'a chal- lenge to all good cooks. The Consumer Section,' Canada De- partment of Agriculture, have a booklet with over 50 ways of serving potatoes. To obtain your free copy, write for the booklet, "Potatoes", to Iinformation Di- vision, Canada Department of Agriculture, Ottawa. The bank robber shoved a note across to the teller which read: "Put the money in a bag, sucker, and don't make a Move." The teller pushed back an' Other nate: "Straighten you tie, at'upid, they're taking your pic- ture Brotherhood Week Arrangements Set In Seaforth, as in many other communities, both large and small across the country, plans have been made for the observ- ance of Brotherhood Week, Feb. 17 to 24. This is the 16th annual observance of Brother- hood Week in Canada. . Rev. George' W. Goth, B.A., B.D., D.D., president of the London Conference of the Unit- ed Church and Canada and minister of Metropolitan Unit- ed Church, London, will be the guest speaker. The observance of Brotherhood Week is being sponsored by the Father Steph- en Eckert Council of the Knights of Columbus, and will be held at the ''Seaforth Community Centre on Th"urs , Feb. 21, at 8:15 p.nt. a Brotherhood eek` originated in 1934 in'the mind of a Roman Catholic priest in Denver, Col., who came up -with the idea of a day when everyone would live up to the ideal of the brother- hood of man. The same year the National Conference of Christians and Jews, an Ameri- can , organization, togk .up the idea, which has grbwn each year. The purposes of Brotherhood Week are four -fold: To give people an opportun- ity to rededicate themselves as individuals to the basic demo - Vegetables and Fruits Make House Plants Many of the fruit and vege- tables that are used in the kit- chen can be adapted to pot cul- ture. Although they will' pro- duce no flowers, their foliage is extremely attractive. Here are a few tips from horticul- turists with the Ontario Depart - meant of Agriculture, on which types to use and how to culti- vate them: When you buy an avacado pear, save the large seed and plant pointed side up, two- thirds covered, in a sandy pot- ting mixture. The container should be an inch or more larg- er in diameter than the seed— a 4 -inch pot will usually do. Keep the soil moist until the first leaves appear, which may take from three weeks to three months. Pineapples make another at- tractive foliage plant. Cut the crown leaves off at the junction of fruit and Ieaf " bases. Root the top in an open coarse mix- ture of gritty sand and peat moss; ensure that there is good drainage. When roosted, pot up in a rich sandy mixture. Other" hich are easy to gra in clude dried bean seed, each pits, and seeds of, apples and pears. Not only do these grow into :attractive foli- age plants, they- also provide. educational value for children. cratic ideals of respect for hu- man life and human rights; To dramatize the practical ways each individual can pro- mote an understanding and realization of these ideals; To enlist the active support of the whole community in year-round activities to build a true spirit of brotherhood; To provide an opportunity for Canadians of every race, color, creed and ethnic origin to meet one another in a friendly atmosphere and to Learn more about one another's culture. EUCHRE Orange Hall, Se; orth Wed., Feb. 2 8:30 p.m. Sponsored by Seaforth W.I. Door Prise --- Lunch provided ADMISSION 50c Remember, it takes but a moment to place an Expositor Want Ad and be money in pocket. To advertise, just Phone Seaforth 141. • By Popular Request STAG EUCHRE Wednesday Night, Feb. 27th 8:30 p.m. • LEGION HALL, SEAFORTH • Come One ! • Come All ! GOOD PRIZES HOCKEY PLAYOFFS O.H.A. INTERMEDIATE "B" Semi -Finals Lawn -Merton Combines vs. Seaforth Towners SEAFORTH ARENA TUESDAY, FEBRUARY 26th 8:30 p.m. Second game of a best -of -seven series Bowling Club Has Bridge, Euchre The Bowling Club held its monthly'. bridge and euchre party Tuesday evening at the home of Mrs. G. A. Whitney. There were 32 ladies present, the euchre prize being won by Mrs. Norm Schneider, and the bridge prize by Miss Florence Laidlaw. The next party will be held at the home of Mrs. John Har- vey. Miss Laidlaw thanked the hostess, and a committee in- cluding Mrs. Harold Whyte, Mrs. H. Connell, Mrs. P. L. Brady and Mrs. R. R. McKind- sey served. lunch. Too Late To Classify WANTED --Quantity baled hay. Box ]1180, The Huron Expositor. • 12.58x2" TWO apartment 'house an Welsh St. Make offer. Clayton Dennis, phone 674 J 1. 14-58x1 Sell that unnecessary piece of furniture through a Huron Ex- positor Classified Ad. Phgne 141, The chances of someone keep- ing your secret are about 40 to 1 against you. There is no secret about our circulation audience. ABC "tell -all" reports give factual answers for your advertising questions. Ask to see our'A$C report. The Hur&h Expositor 1!HONE,141 HURON PROGRESSIVE CONSERVATIVE NOMINATING -CONVENTION LEGION HALL -- CLINTON Friday, arch 1 1963 — at 8:00 p.m. Authorized by Huron Progressive Conservative Association . The Week at . . SEAFORTH ARENA and -COMMUNITY CENTRE THURSDAY, FEBRUARY 21st— Semi-Finals — Midget Hockey Durham vs. Seaforth — 8:30 p.m. Admission — 25c FRIDAY, FEBRUARY 22nd— : Skating — 8 to 10 p.m. Admission — 35c and 25c Hall — Reception for Mr. and Mrs. Ronald gyre SATURDAY, FEBRUARY 23rd— Skating 2 to 3:30 p.m. Arena opens at 1:45 p.m. Admission — 10e TEEN TOWN — HALL MONDAY, FEBRUARY 25th— Juvenile 'B' Group Championships Clinton vs. Seaforth — 8:30 p.m. Admission — 25c TUESDAY, FEBRUARY 26th-,- Second 6th—Second Game Intermediate 'B' Playoffs Lucan-Ilderton vs. Seaforth — 8:30 p. Admission — 25c and 50c WEDNESDAY, FEBRUARY 27th— Skating for Pre-Sdhool, Beginners and Parents This space contributed through the courtesy of UNION SEAFORTH mg Om COM PANY ONTARIO OF CANADA 'LIMITED 4