The Huron Expositor, 1961-10-26, Page 5•
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_.-r PROMISED FATHER I'D
NEVER FLIRT WHILE
DRIVING.
FOOD and FIXIN'S
Recipes For the Busy
Homemaker
Packing Your Garden Fruits
and Vegetables
• Women across the nation are
thriftly packing their garden
produce into tin cans or seal-
ers. Mostly they are using one
of two methods of • packing,
says the Consumer Section in
Ottawa, the cold pack method
and the hot pack method.
• COLD PACK is the method
very often used to pack toma-
toes and fruits like peaches,
pears and plums into cans or
jars for processing. Cold pack
means simply that the raw, pre-
pared food is placed cold in
jars or tins• and_.then complete-
• ly covered with hot tomato
juice in the case of tomatoes,
hot syrup for fruits.
Once the food is prepared
you should work as quickly -as
possible filling the containers
with food one at a time to with-
in an inch of the top. This
space allows you to add enough
liquid. If you are using glass
jars, cover the food with hot
liquid to within one-half inch of
the top of the jar. If you are
using tin cans, cover the food
to within one-quarter inch of
the top of the can. This space
between the surface of the
liquid and the top of the con-
tainer is called headspace.
Headspace is necessary to pre-
vent liquid from boiling out of
glass jars, or causing tins to
bulge, during the processing of
the food.
When each container is pack-
ed (filled with food and liquid),
tilt it, or run the blade of a
knife down the sides to let
trapped air escape. Before clos-
ing the container and process-
ing, make sure there are no
seeds or particles of. food ad-
hering to the rim.
HOT PACK method must be
used for all vegetables except
tomatoes. This method is also
used for juices and, if desired,
may be used for tomatoes and
some fruits. With vegetables,
the prepared raw vegetable is
first partially cooked, then plac-
ed hot --in the container and
covered with the boiling water
in which the vegetable was
cooked, or fresh boiling water.
As in cold pack method,
headspace must be left. For
corn and peas in glass sealers,
allow one inch headspace; one-
half inch for all other vege-
tables. For corn and peas in
1
tin cans, allow one-half inch
headspace and one-quarter inch
for all other vegetables.
WHY WE DO IT
Many women are confused
about what to blanch when can-
ning and freezing, and why it
is done at all. Here are the
explanations as given by the
Consumer Section, Canada De-
partment of Agriculture, Ot-
tawa.
In preparing fruits and vege-
tables for canning some need
only be washed, others need to
beeeled
p or scraped, and two
fruits—peaches and tomatoes—
need to be blanched in order
to loosen the skins so that they
slip off easily. In these cases,
blanching consists simply of
placing the peaches or toma-
toes in boiling water for no
more than one-half to one min-
ute, then dipping them immedi-
ately in cold water, lifting out
of the water as soon as they
are cool enough to handle. This
loosens the skins of the fruits
so that they slip off easily but
it is not enough to pre-cook
them or change them in any
way. Peaches prepared for
freezing are also blanched in
this way to remove skins be-
fore slicing directly into syrup
in freezer containers.
On the other hand, most vege-
tables must be blanched before
frozen. The blanching time de-
pends on the kind of vegetable
and range from two minutes for
broccoli up to 11 minutes for
large ears of corn. In each
case, the blanching times for
vegetables, as given in freezing
books, are sufficient to partial-
ly pre-cook the vegetables. This
pre-cooking or blanching de-
stroys chemical substances call-
ed enzymes which are found
in most vegetables. If these
enzymes are not destroyed in
blanching, before freezing, they
will, cause undesirable changes
in texture, color and flavor of
the frozen vegetable. If blanch-
ing is not done before freezing
the vegetables will be similar
to those found in gardens after
been frozen by frost—some-
what edible but definitely un-
appetizing. Blanching times for
vegetables as given in freezing
books should be carefully ob-
served to avoid over or under
pre-cooking of the food.
Specific blanching times for
vegetables are given in the free
publication, "Freezing Foods",
THEY SAY
ALL IS FAIR
IN LOVE
O W
DEAR AR,
BUT SHES
USING
CHEMICAL
WARFARE..
. SHE'°S WEARING
HER MOTHERS RARE,
FRENCH PERFUME.
C
*z4
Ibm Dam.
WEDDINGS
HOTSON—PATTERSON
The bride's home at RR 1,
Fullerton, was the scene of a
pretty wedding on Saturday,
October 21, at 2:'30 o'clock,
when Edna Gertrude Patterson,
daughter of Mr. and Mrs. H.
F. Patterson, RR 1, Fullerton,
became the bride of Donald
Alexander Hotson, RR 5, St.
Marys, son of Mr. and Mrs.
Nichol Hotson. Rev. H. Law-
son, London, officiated.
The bride, wore a waltz -length
gown of nylon and lace with in-
serts on the skirt, and short
puffed sleeves. The boat neck-
line was trimmed with pearls,
and she wore long nylon mit-
tens. The bride's 'veil was em-
broidered with French illusion
in nun -length, the headpiece be-
ing a cornet of nylon and pearl
trim. She carried a bouquet of
Lester Hibbard roses.
Mrs. Garry Finlayson, Wal-
ton, was matron of honor, wear-
OPP Release
Area Statistics
September statistics for No.
6 District of the Ontario Pro-
vincial Police follow. The dis-
trict includes Huron, liruce,
Grey, Wellington, Waterloo and
Perth Counties. The last figure
in brackets covers the total for
the Province:
Motor vehicle accidents, 191
(2,429); fatal accidents, 5 (68);
persons killed, 5 (73); persons
injured, 51 (1,160); vehicles
checked, 6,627 (49,526); warn-
ings issued, 2,869 (24,493);
charges preferred, 827 (9,761);
registration and permits, Pt. 2,
HTA, 18 (308); licences: opera-
tors', chauffeurs and driving in-
structors', 33 (558); garage and
storage licences, 0 (15); defec-
tive equipment, 122 (1,314);
weight and load, 23 (476); rate
of speed, 328 (3,700); rules of
the road, 179 (2,072); careless
driving, 72 (644); fail to report
accident, Sec. 143, HTA, 4 (72);
fail to remain at scene, Sec.
143 (a), HTA, 0 (16); other
charges, 13 (94); criminal negli-
gence, Sec. 221, CC, 0 (8); dan-
gerous driving, Sec. 221 (4) CC,
2 (25); fail to remain at scene,
Sec. 221 (2 CC, 1 (32); drive
while intoxicated, Sec. 222, CC,
3, (79); drive while ability im-
paired, Sec. 223, CC, 23 (249):
drive while prohibited, Sec. 225
CC, 6 (98); uniform strength,
139 (1,865).
available from Information Di-
visions, Canada Department of
Agriculture, Ottawa.
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It's time to shop for
your PERSONAL
CHflISTMAS CARDS
that vital link u, each
of your friendships
Choose From the BI66EST most
BEAUTIFUL and VARIED display of
Christmas Cards we have
shown in many a year.
YOU'LL LIKE THG
Featured
IN NI
NATIONAL LING
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a
Huron Expositor
Phone 141
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ing a ballerina -length gown
made of French blue pure silk
organza over matching peau de
soie. The dress was styled with
tucks at the front of the bodice
and nipped in the waist, going
into a full skirt, with pleated -
off -the -shoulder sleeves. The
waist featured a velvet bow
with streamers to the hem. She
wore a headpiece .of white vel-
vet ribbon, trimmed with net,
and carried a bouquet of bronze
mums.
Bill Gibson, RR 5, St. Marys,
was groomsman, and Ron Pat-
terson, RR 1, Mitchell, brother
of the bride, ushered.
Mrs. Charles Walkom, RR 1,
Fullerton, was organist, with
Mr. Walkom singing the wed-
ding music,"0 Promise Me."
A reception followed at Beth-
el United Church parlor with
the bride',s mother receiving
the guests, wearing a brown
wool sheath with ,satin buttons
and trim with brown accessor-
ies, and a corsage of bronze
mums. The groom's mother as-
sisted, wearing a green figured
dress with black accessories
and a corsage of yellow mums.
For a honeymoon to parts in
Ontario the bride donned a
brown and mauve plaid suit
with white and brown acces-
sories and a corsage of bronze
mums. On their return the cou-
ple will reside in Mitchell.
Guests were present from
Sarnia, London, Stratford, Lis-
towel, St. Marys, Mitchell and
surrounding district.
Teacher Group
Holds Meeting
The Seaforth unit of the Fed-
.erated Women Teachers' Asso-
ciation held their fall banquet
in Seaforth Public School on
Wednesday. After a meal serv-
ed by Mrs. W. Miller and her
staff, a short business meeting
was conducted by the president,
Mrs. T. Kaye.
Eighteen members answered
the roll call. The mystery prize
was won by Mrs. J. Kellar. The
next meeting will be held on
Nov. 8, at Mrs. Kaye's.
OES Bazaar
Is Successful
The Order of the Eastern
Star held a successful bake sale
and bazaar on Saturday. The
draw for the quilt was made
by W. J. Thompson, with' Mrs.
Dolena McQuaig holding the
lucky ticket.
EATONS
OF CANADA
ORDER OFFICE
SAVE an additional
$21.00 on this Low
Priced
DELUXE RANGE
Regularly $214.95
Eaton Clearance
1 Only $193.95
30" Automatic
VIKING RANGE
ON DISPLAY
IMMEDIATE
DELIVERY
Budget Terms Feature
No Down Payment
AND
23 Monthly
°Payments of $10.00
PHONE 546
COLUMIWT
CLASS, LARGEST
IN HISTORY OF ST. COLUMBAN
Most. Rev. C. L, Nelligan, As-
sumption University, Windsor,
administered the Sacrament of
Confirmation at St. Colurban's
Roman Catholic Church on Sat-
urday evening. In the confir-
mation class were 78 children ---
39 boys and 39 girls. This was
the largest class ever to be con-
firmed here at one time.
Bishop Nelligan conducted an
examination consisting of ques-
tions on sin, the sacraments and
the Commandments. In his talk,
Bishop Nelligan spoke first to
the, children, asking them to
make three resolutions: Keep
from sin, be faithful in their
prayers, and have devotion to
the Blessed Sacrament. He al-
so spoke of the appearance of
the Blessed Virgin to the three
children at Fatima in 1917. He
told the parents their responsi-
bility was great in the bringing
up of their children, and their
example and teaching in the
home was most important.
Benediction was given by
Rev. Father Kelly, Mount Car-
mel, Assisting during the ad-
ministration of Confirmation
were: Rev. Father Toth, St.
Bridgit's Church, Kennicott;
Rev. Father Durand, St. Pat-
rick's Church, Dublin; Rev.
Father Kelly, Mount Carmel,
and Rev. Father Coughlin, St.
Columban.
Following are the names of
those confirmed: Sharon Burke,
Thomas Burke, Laurie Chase,
Theresa Cronin, Gordon Cron-
in, Joseph Cronin, Leo Cronin,
Joanne Cronin, Joanne Coyne,
Jean Coyne, Gordon Coyne,
Kenneth Coyne, Marion Duffy,
William Duffy, Randall Duffy,
John Dalton, Linda Feeney, Wil-
liam Feeney, Michael Johnson,
Karen Kale, Kevin Kale, Mary
Klaver, Mary Lou Lane, Joanne
Murray, Neil Murray, Danny
Murray, Stephen Murray, James
Murray, Ronald Murray, Larry
Murray, Patricia Murray, Mary
Lou Murray, Donald Murray,
Joseph Murray, Anne Malone,
Geraldine Malone, Patricia Mc-
Grath, John McGrath, Mary
Catharine McQuaid, Joseph Mc-
Quaid, Gail Nolan, Jean Nolan,
Shirley Nolan, Gordon Moylan,
Thomas Melady, Brian Melady,
Pauline O'Reilly, Paul O'Reilly,
David O'Reilly, Agnes Poland,
Peter Poland, Anthony Poland,
John Poland, Rosemary Poland,
Patricia Ryan, Mary Lou Ryan,
Thomas Ryan, Donald Ryan,
Lennie Ryan, James Ryan,
Maureen Ryan, Laura Ryan,
Margaret Rose Ryan, Anne
Shea, Sharon Shea, Gerald
Staples, Barbara Staples, Shar-
on Staples, Linda Staples, Tru-
dy Van Drunen, Riny Van Bak -
el, Nellie Vogels, John Vogels,
Cinth Vogels, Dorothy Vogels,
Lucille Walsh, Joseph Walsh,
Michael Walsh.
Mr. and Mrs. James Sloan in
Napanee with Mr. and Mrs.
Tom Sloan.
Mrs. Mary Reese and Joe Mor-
ris, Detroit, with Mr. and Mrs.
Emmett Malone.
Mr. and Mrs. John O'Leary
and baby, London, with Mr. and
Mrs. John Coyne.
Mr. and Mrs. Ray Maloney
and children, Stratford, with
Mr. and Mrs. Frank Bowman.
Miss Anne Morris, London,
with Mr. and Mrs. Tom Morris.
Jack Malone, Guelph, with
Mr..and Mrs. J. L. Malone.
Mr. and Mrs. Don Brady and
baby, London, and Pat Sloan,
Collingwood, with Mr. and Mrs.
James Sloan.
Mr. and Mrs. Glen Butters,
London, with Mr. and Mrs.
Maurice Melady.
Mr. and Mrs. Mac Dennome
and family, Zurich, with Mr.
and Mrs. James McQuaid.
Miss Joan Coyne, London,
with Mr. and Mrs. Lewis Coyne.
Miss Mary Cronin, Kitchener,
with Mr. and Mrs. Albert Cron-
in.
LOL Names
Euchre Winners
Seaforth LOL '793 held a suc-
cessful euchre in the Orange
Hall on Monday evening, with
prizes going to the following:
ladies, high, Mrs. B. Hildebrand;
lone hands, Mrs, Alex McMich-
ael; low, •' Mrs. Mac McKellar;
men, high, C. Parsons; lone
hands, William Blair; low, Joe
Smith.
CUB NOTA
(Centriilyted)
Appl* Day,, October 2$
Cuba will Meet at Met
Clarke's Service Station at 9
o'clock, in full uniform, if Rs -
Bible.
Ghost Party, October 30
A Ghost Party for Cubs of
both Packs will be held in the
Town Hall at 7 o'clock. Boys
are all to be dressed as ghosts,
if possible, with the head cov-
ering separate from the rest of
the costume. Boys are to wear
play clothes under their cos-
tumes — not their uniforms.
Each family represented in the
First Seaforth Pack, which
meets on Monday night, is to
bring half a dozen doughnuts.
"Going Up"
An invitation is extended to
the parents of the following
boys to attend their "Going Up"
ceremony on Tuesday, Nov. 7,
in the Town Hall: Stephen
Brady, Douglas Dalrymple, Den-
nis Hodgert, Gary Nicholson,
Gordon Beuttenmiller, Gene
Kruse, Frank Brugger, Robert
Powell, James Rowat, William
Carnochan, Roger Bennewies,
Joseph Ball, Russell Adams and
Colin Haney.
NT.), oti 2s, 1'
goo time
to buybuyt
WESICLOX
EE
OCT. 28- NOV.4
Sec our smow
of famous TC OX
electric au4, k0yav0u0d
clocks and wat±bea,
during this. oncea-year
WESTCLOX event.
ANSTETT
JEWELLERS
PHONE 77 SEAFORTH
Sell that unnecessary piece of
furniture through a Huron Ex-
positor Classified Ad. Phone 141
GOODYEAR
Winter Treads
$25.5 0 Pair
750 x 14
WHITEWALLS $1.00 Extra Each
at
Seaforth-Motors
Phone 541
T 1T IT IT1T1TTIT.LT IT1TIT.LT IT 1T.LT IT1
xtra Profits $
BUY CRUMBLES
or PELLETS
AND SAVE!
-- Less, Waste !
-- Faster Feeding !
$
Better Conversion per Pound of Feed
HOG
HOG
16%
BEEF
20%
32%
34%
GROWER PELLETS — Bulk, F.O.B. Mill
FINISHER PELLETS — Bulk, F.O.B. Mill
Special Milk Ration Pellets —Bulk, F.O.B.
PELLETS — Bulk, F.O.B. Mill . . .
STEER FATTENER PELLETS — Bulk, F.O.B.
Beef Concentrate Pellets — Bulk, F.O.B.
Cow Concentrate Pellets -- Bulk, F.O.B.
. . $64.00
. . $62.00
Mill $73.00
. . $47.00
Mill $72.00
Mill, $77.00
Mill $82.00
Plan your Winter feeding programme now and contact us
requirements.
Phone 775
OPNOTCH FEEDS
LIMITED
"THE MOST VALUE FOR THE FARMER'S DOLLAR"
per Ton
per Ton
per Ton
per Ton
per Ton
per Ton
per Ton
on your
Seaforth
TITIT'TIT ITLT1T 1T 1T 1T 1T 1T 1T IT 1T IT