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The Huron Expositor, 1960-09-08, Page 10=ICON EXPOSITOR, SEAFORTH, ONT., SEPT. 8, 1960 FOOD and FIXIN'S Recipes For the Busy Homemaker LIVER -- FOR VARIETY Often when the organ or so-call- ed variety meats are mentioned, people turn up their noses in dis- dain. The main reason for such adverse reaction is probably that many do not know how to prepare and serve variety meats properly. Follow these instructions and you will be amazed . . . your family will even look forward to eating variety meats at least once a week. "Types of Liver Liver is the best known and most popular of the variety meats. It is a tender meat, although there is some variation in the tenderness and flavor of the different types. Beef liver is less tender than calf or lamb liver. It is coarse grained with a pronounced flavor. Calf or veal liver is the most tender and the mildest flavored liver. It is considered the choic- est liver and is usually tlpl most expensive. Lamb liver is less tender calf liver and is mild flavored. Pork liver is less tender than calf or lamb liver and has a char- acteristic pronounced flavor. To Prepare and Serve Liver Wipe the liver well before cook- ing. Remove the skin by insert- ing a sharp knife under it and pulling or scraping the skin away from the meat. Carefully cut out the tubes with sharp pointed scis- sors. All types of liver may be pan- fried. Coat the liver slices with seasoned flour. Brown in a small amount of fat for about one min- ute over high heat. Then turn and cook over moderate heat, two to three minutes on each side. After browning, partly cover the pan. This will make the liver more juicy. Liver may be cooked to the medium -done stage, that is until it is light pink in the center or to the well-done stage when the pink color - has just disappeared. Do not overcook liver as it will be- come tough. Panfried liver may be served with fried bacon or onions. It may be fried without flour, in the bacon fat as you would fry steak. Calf and baby beef liver are tender enough to be broiled. Brush slices of liver with melted fat. Place on cold rack of broiler pan so that the liver is three inches from the heating unit. Broil four to five minutes each side. Brush second side with fat after turning: Beef and pork liver are good braised. Coat slices with seasoned flour. Brown in a small amount of fat for one minute over high heat. Reduce the heat.' Add ,some liquid (water or tomato juice) to cover, about one cup liquid per pound of liver. Cover closely and cook slowly on top of stove or in the center of a moderately slow oven (325 deg. F..) for 25 to 30 minutes. KIDNEY — FOR VARIETY Variety meats should appear .more often on your dinner table as they are nutritious and less ex- pensive than most meats. They supply valeable quantities of iron and are good sources of vitamin A and theB vitamins. Besides liver, variety meats include kidney, heart, tongue, sweetbreads, brains and tripe. Various ways of cook- ing kidney have been tested and these are suggested as a good be- ginning towards helping you pre- pare and serve variety meats. Types of Sidney pork ,kidneys. Slices cut 1/a to f- inch thick will take three to four minutes on each side. Brush them with fat before broiling. Beef. and pork kidneys may be braised in water or tomato juice. Brown sliced kidney in a small amount of fat over high heat about one to two minutes. Season. Sprin- kle lightly with flour and brown again. Add liquid to a depth of '/a -inch, about two-thirds cup liquid per pound of kidney. Cover close- ly and cook slowly on top of stove or in center of moderately slow oven (325 deg. F.) for 35 to 40 minutes. CORN ROASTS ARE A-COMIN' "Let's have a corn roast to- night!" Those "were magic words in our town. The suggestion no sooner made . . . plans were un- derway. The girls husked and precooked the corn in boiling wa- ter. The boys were in charge of procuring the firewood and build- ing the fire. Corn on the cob is delicious no matter how you pre- pare it, no matter where you eat it, but it is really out of this world when roasted over an open fire and eaten with plenty of butter and salt. For an equally enjoyable even- ing, just build a fire in your own backyard or use your outdoor bar- becue if you are fortunate enough to have one. Cook the corn in boiling water as you would indoors or leave it in nature's wrappings and roast it as follows. Pull back the husks and strip off the silk. Replace the husks and tie the ends with string. Line the ears lip on the grill over hot coals. Turn the corn frequently while roasting it to prevent burning. Roast until the husks are dry and browned. You can also try cooking the corn in aluminum foil. Husk the corn,...place it on a large rectangle of)foil and spread with butter, salt add pepper. Wrap the corn tightly in the foil, twisting the ends to seal. Roast over hot coals for 15 to 20 minutes, turning several times. When the corn is tender, cut open the foil and use it as a plate or holder. You had better have a good supply of corn on hand as it will certainly disappear quickly. It is not necessary to eat only corn at a corn roast. Potatoes roasted in the ashes after the fire has died down a bit, taste wonder- ful. Children and grownups alike enjoy roasting marshmallows. Let the children hunt for long sticks to roast them on. Fruit and a warming drink are ideal to round out the evening. When the season for corn roasts is ended and the nights become frosty, the taste for corn remains. Why not freeze some corn when it is still plentiful, and you can then enjoy its wonderful flavor during the winter. Freeze it on the cob or if you lack space, freeze the kernels only. The following procedures are for freezing: Corn on the cob—Select freshly picked corn. Remove husks and silk. Trim cobs to even lengths to fit containers. Blanch in boiling water 11 minutes for large cobs, nine minutes for medium cobs, and seven minutes for small cobs. Chill quickly, drain and pack dry in freezer containeds or freezer bags. Whole -kernel Corn—Prepare as above. Blanch three minutes. Chill and cut the kernels from the cob. Pack dry in freezer containers. Kidneys differ in flavor and ten- derness and all are not cooked the same way. Beef kidney is not as tender as other types and is strong flavored. Veal kidney is similar to beef kidney but is milder flavored. Pork kidney has a characteristic strong flavor. Lamb kidney has a mild flavor. Beef and pork kidneys will have a milder flavor if they are cover- ed with cold, salted water (1 table- spoon salt to 4 cups water) and allowed to soak for one hour in the refrigerator before cooking. To Preparke and Serve Kidney To prepare a kidney for cooking, remove the membrane and cut the lobes away from the fat and tubes With sharp pointed scissors. Cut the kidney crosswise in f/a or f- inch slices or pieces. Veal lamb and pork kidneys may be panfried. Brown in a small amount of fat over high heat for one to two minutes. Continue cooking over moderate heat, turn- ing often, about three to five min - Utes. The kidney is well done when the red color has disappeared in the center. Do not overcook as it Will become tough. Panfried kidneys may be served with a gravy made by adding a few tablespoons of water to the drippings and simmering for a few minutes. Melted butter or a. mixture of melted butter and lem- on juice may also be served on kidneys. You can broil veal, lamb and WANTED LIVE POULTRY Top Prices Paid ! DUBLIN CREAMERY A PouhrtPadcers Phone -- i Zoo visitor—Does the giraffe get a sore throat if he gets his feet wet? Zoo keeper—Yes,a week or so afterward. you. Don't lend him a dime," IIIIIIII IIIIIIIIIIIIIIIIUuhIUI111111111111111 District Weddings 111111111 111111111111111111111111111111111111111 DOERR—SMITH DUBLIN—The United Evangeli- cal Church, Rostock, was the set- ting for the ceremony uniting in marriage Marilyn Ruth Snaith and Robert Lloyd Doerr. Mr. and Mrs. Robert A. Smith, of Ailsa Craig, are parents of the bride, and the groom is the son of Mr. and Mrs. Jerry Doerr, of Dublin. Rev. G. R. Strome officiated. , The bride wore a gown of silk organza over taffeta. The fitted bodice was designed with lily point sleeves and sabrina neckline out- lined in chantilly lace, re -embroid- ered in sequins and pearls. A deep insert of matching lace formed a V on the aisle wide skirt. She car- ried a white Bible crested with red roses and Stephanotis. The groom's twin sister, Miss Betty Doerr, was maid of honor., Miss Betty Smith, sister of the bride, and Miss Barbara Driscoll were bridesmaids. They wore iden- tical gowns of romance blue or- ganza. Flowergirl Joan McAlpine wore a pink organza frock with white embroidery accents. Bruno Braecher was groomsman and ushers were Ray Hillebrecht and Leonard Miller. Darrell Hor- an was ringbearer. For a wedding trip to the South- ern United States, the bride chose a beige linen sheath with green and black accessories. The couple will live in Dublin. Perkins: "How was your fish- ing trip in Texas?" Gherkins: "Well, I only caught one, and he was under size, but luckily two men came along in a truck and helped me throw him back." By C. A. DEAN, M.D. MEDITORIAL Time and again I recommend hearing aids to patients who are hard of hearing, only to have them reject the idea. Various rea- sons are given and, surprisingly, lack of money is least mentioned. I know only too well that one trial would convince them of the value of hearing aids. In the past our problem was to convince people to wear an aid once it was purchased. Now, get- ting the patient to- buy and try one is our greatest task. Once on, the wearer readily realizes its worth. Some have claimed that most hearing aids end up in dresser drawers or trash cans. This notion' was disproved in a recent survey conducted by hearing specialists in Colorado. They found that 90 per cent of those who "have hear- ing aids use them, a point which reaffirms the value of the aid and magnifies the foolishness of those who refuse to wear one. Another 'important question an- swered by the survey, and one that interests a potential user, is the time required to adjust to them. About one-third of the wearers adjusted in one month, the rest took up to three. This is not long and should dispel any fears patients have regarding ad- justments. • Once the wearer is ac- customed to the aid, he uses it most of the day. The hard of hearing have enough trouble without being stubborn about hearing aids. If this column persuades just one such person to get an aid and use it, I will feel rewarded. I hope more people will take advantage of this mar- velous health aid. If you have a hearing problem, don't hesitate to check with your doctor. He will determine the type of hearing deficiency you have, if any, and whether it can be helped by a hearing aid. SEAFORTH MONUMENT WORKS OPEN DAILY T. Pryde & Son Exeter 41 ALL TYPES OF CEMETERY MEMORIALS Inquiries are invited. Telephone Numbers: Clinton 1620 Seaforth 573 HAS YOUR WIRING BEEN - LATELY ? CHECKED HOME NOW! The DENNIS ELECTRIC can Repair Year Every :ileedN We also have a large stock of parts for all types of Washer and Dryer Repairs. Phone 669 W 12 for Prompt Service C. J. DENNIS (pilaster Electrician) — Located in flarl urhe - by Tom Dorr SEEN IN THE COUNTY PAPERS Saved By Lane Last Friday afternoon the build- ings on the farm of Arnold Alton, of Ashfield Township, were ser- iously endangered by fire which swept across a 12 -acre field, and was brought under control only when its sweep was checked by a laneway. The fire originated in ani old tree stump that was being burned out` on the nei'ghbo'ring' farm of Clayton Alton: The fire had burned across some 30 rods of old , grass and was just coming through the line fence into •a field of fresh combined straw on Arn- old's farm.—Lucknow Sentinel. Hear Safety Appeal TtuD hundred and fifteen cars, close to 1,000 people, attended the Sunday evening Gospel Service at the-Shipka Drive -In Theatre, when the guest. speaker was Rev. James W. Keyes, a Chaplain of Transport for Christ, Toronto. Mr. Keyes, in his inspiring message, said each driver had a moral obligation to drive safely. He went on to de- scribe some of his experiences along the highways, stressing the necessity of heeding all signs. - "God has continually put up signs of warning, but humans are neg- lecting them," he added.—Zurich Citizens News. Advance Warehouse Work Workmen at the site of the Brewers' Warehouse on Mill St., have proceeded to cement -cap the piles driven last week, and the next step will be to fill the area with gravel, before building the walls. To be of brick construction, the building will be 57x59 feet,, fac- ing onto •Mill Street. Traffic will enter from Mill 'Street and will exit on Maple Street. Sufficient parking space is being allowed for. The total area of the lot is 135x 165 feet, and landscaping plans are for sodding in certain areas. The, travelled portion will be black- toped.—Clinton News -Record. 111111111111111111111111111111111111111111111111 PROCLAMATION Concerning Dogs In accordance with a reso- lution passed by the Munici- pal Council of the Town of Seaforth, and by virtue of the provisions of By -Law 111 of 1912, I hereby proclaim that no dog shall be allowed to run at large in the Town of Seaforth during the period ending September 30, 1960. (Non: The by-law pro- vides penalties for infrac- tions. Upon conviction, the owner or harborer of a dog is liable to a fine not exceed- ing $50.00, or to a jail term not exceeding 21 days) . B. F. CHRISTIE, MAYOR SEAFORTH, June 14, 1960. "God Save the Queen" • All persons in the Munici- pality owning or harbouring. dogs must purchase 1960 Licenses for such dogs forth- with. Licenses may, be obtained from the Treasurer's Office in the Town Hall, or from the Tax Collector, Harold Ma- loney. Progress Mara Scenery The Maitland River Valley, north and west of Saltfor4, certainly ain't what she used to be. The greenery of the banks, the lure of Bisset's Gully, the wide shal- low sprawl of the river itself, all are giving way to the preliminary clearing and filling incidental to the new ,overpass. Atop the bank, north of Saltford Heights, three im= mense euclid rubber -tire scrapers are bashing topsoil and rock as they grade the hill down to the planned levels. Below the heights, the old, free meandering river is now confined to a narrow rushing channel about eight feet wide.— Gbderich Signal -Star. 111111111111111111111 111111111111111111111111111 We write all lines of INSURANCE Fire Auto Wind Liability and Life Manufacturers Life Insurance John A. Cardno Successor to WATSON & REID Phone 214 : Seaforth IIIIIIIIIIIIIIIII111111111OIIIIIIIIIIIIII111111 "I )Elate School" Written lu chalk on the outside of the door of S.S. No. 1, Stephen, are the words, "I hate- School." Inside 'the building, there's ample evidence that this hatred is a vio- lent one. Vandals, believed to be young children, have made a col- orful mess of portions of the in- terior. Undertaking their own form of "free expression," they spread a dozen boxes of red,, yel- low, blue and white powder paint over walls and floors. Ink bottles were emptied on floors and shelves, jars broken, papers scattered and a can of regular paint strewn about. Chalk was ground into the floors. Fortunately, the vandals did not gain entry into the class- room—their damage was done in the basement supply room and main corridor.—Exeter Times -Ad- vocate. 1957 DODGE SEDAN 1957 PLYMOUTH COACH I956 PLYMOUTH SEDAN 1955 DE SOTO SEDAN 2-1955 DODGE SEDANS 1953 CHEVROLET COACH 1957 FORD PICKUP • ROWCLIFEE MOTORS DODGE - DE SOTO SALES and SERVICE Phone 267 Seaforth SPEC AL • • • 500 -SHEETS "PROVINCIAL BOND" • TYPeW.FI€F a� . r 500 Sheets Boxed 2 75 Plain White— 8 1/2 x 11-10M . . . . Tax Included 500 Sheets, Boxed 2 40 Plain White — 8 1/2 x 11— 8M . . . . Tax Included THE HURON EXPOSITOR Since 1860 Serving the Community First Owners or harbourers of dogs not having licenses will be charged with an offence. Alt dogs must wear tags. D: H. WILSON, CLERK. 111111111.III111111111111111i1111I11111111111111 r ONE-STOP BANKING He won't be long. In one brief visit to his local bank, he can do all his banking, even if it in- volves sending money half -way round the world. Fle can handle money matters this easy, con- venient way because only a chartered bank provides a full range of banking services, all under one roof. Day -in, day -out, in more than 4,800 branches in Canada, bank customers are making deposits, putting valuables into safety deposit boxes, buying or selling foreign exchange ... using all sorts of banking services. n At your local branch bank, you can count on prompt, courteous and personal attention to all your banking needs. THE CHARTERED BANKS SERVING ' YOUR COMMUNITY y iy