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The Huron Expositor, 1970-02-26, Page 40 0 V Pizza Patio Tavern FEBRUARY 27th "THE BLUETONES" FEBRUARY 28th "THE TWYLITES" S . Pizza Path Tavern • on. the Bayfleld Road, Goderich SEAFORTH TEEN TWENTY Presents "THE MAJORITY SATURDAY, February 28 • DANCING 9:00 - 12:00 AT THE SEAFORTH COMMUNITY Dress Casual CENTRE '-/ ' q Admission $1.00 _ In the Red Knight Room' • FRIDAY - "THE WILDWOODS" SATURDAY. -- ELGIN FISCHER -- BEVERAGE ROOM - FRIDAY - AUDREY JOHNSON • at , the piano SATURDAY - BILL CARLISLE 4mple Free Custoiner Pirking • Visit our Beverage Room for Tasty Snacks, also Colored TV COMMERCIAL HOTEL Seaforth, Ontario Members of Lodges, Councils and Service Clubs in the area, are invited to, attend Brotherhood Night a; • SEAFORTH LEGION HALL THURSDAY; FEB. 26th at 8:15 p.m, sharp Guest Speaker REV. -HAROLD SNELL of Riverside United Chtueh, London and well known Willett Township Native Sponsored by The Seaforth Lions Club NOTICE TO RATEPAYERS OF Hallett Township There will be a public meeting of the Township Ratepayers on Thurs., March 5th at 1:30 p.m. at the • LONDESEORO COMMUNITY HALL In Londesboro The purpose of the meeting will be to discuss Ile' Wildlife Area being planned by' the Depart- ment of Lands and ForestS. Officials of the departments concerned will be present. 0 • Manure Handling. Is Costly , The expense of loading and spreading manure involves con- siderable amounts of Jabor and machine costs. On farms where• livestock production 'occurs., the necessity of moving, manure from buildings to field often presents a forMidable problem. Information on manure appli- cation costs were obtained from 12 hay records inHurdn, Middle- sex, Oxford and Brant Counties. An average of 7.4 tons of manure was applied per acre on 20.6 acres.. Afipritition Time and Costs per Acre were worked out based on 7.4 tons applied per acre. Laboi at $1.75 per hour in- volved 1.6 hours per acre and cost $2.80 per 'acre. Tractor costs for 1.6 hours amounted to $2.53, spreader. 1.3 hours was $1.72 and loader, .6 hours wag' .65C. The total was $7.70. Application Costs per Ton of Manure follow: LabOr • .38 36% Tractor .34 33% 5preader .23 22% Loader .09 Total Costs per ton 1.04 100% Labor costs made up 36% of the total application costs per Loh. Tractor costs amounted 65 33%, spreader costs 22% and loader costs 9%. • 9% McKILLOP No.1 CHARMING CHEItRIFS The Charming Cl,cr/ies met Monday at the home of Mary Van Doran. The roll call was answered with' 14 members. Faye Tunney. Elizabeth .Pryce 'and Debbie McClure demonstrat- Distribute Tickets The Edelwelss Rebekah Lodge met Monday evening with Mrs. R. M. Scott Noble Grand pre- siding. The tickets for the C. P. T. draw were distriGuted. Mrs. Joe Grummett Vice Grand reported her visits and cards and gifts which she gave to sick members. Euchre followed the meeting, prite winners being. Ladies' High, Mrs. Mae Hillebrecht; La- dies' Lone, Mrs. A. C. Routledge, Ladies' Low, Mrs. Ethel Mc- Dougall; Men's High, John Tre- meer; Men's Lone, Jack Mcivor: Men's Low. Leslie Oliver. Use Expositor Want -, Ads Phone 527-0240 CASH BINGO Legibn Hall, Seaforth FRIDAY, ,FEB. 27 8:15 p.m. 15 Regular Games for ;10.00 Three' $25.00 Games $75.00 Jackpot to go Two Door 'Prices ADMISSION $1.00 Extra Cards 25c or 7 for $1.00 (Children under 16 not permitted) Auspices Seaforth Branch 156 Royal Canadian Legion Proceeds for. Welfare Work *.***‘•,,,..*****.l.....•**Yssorm EUCHRE PARTY in honor of Mr. and Mrs. Wm, Rogerion 40th Wedding Anniversary in LEGION HALL, CLINTON Friday, b 27th.. 8:30 p. Lunch Provided ' Relatives, friends and neighbors kordially invited. ti 417311/1111 HURON EXPOSITOR, SEAFORTH, ONT., FEB. 26, 1970 Recipes APPLE PORK POT ROAST This pork shoulder roast Isl. browned in a heavy pot, covered closely and simmered in apple juice. More juice may be added later in the cooking if necessary. Vegetables are put into the pan for the last half-hour or so of cooking. Home economists tell us the apple juice flavor is a delicate one and well worth a try at your house. les Can Be Eating Treat Red Cross Program Is Worthy Cause Grandmothers of many years ago would not have dreamed of 'serving the Sunday roast of pork Without its applesauce! ThisCom- binatititv has indeed Stood the test of time. Glazed apple rings ,as a garnish for pork chops or a thick ham slice ;ire of more recent vintage, but are equally delectable. Chopped apple tucked into the dressing for 'poultry or pork enhances the enjoyment. These taste experiences are fa- miliar to mtist people. For a new taste, have you 'ever considered using apple juice in meat cookery? Home E•00/".,12l- ists tried it in a marinade for poultry parts, as the liquid in a 'pork, pot roast and as a glaze• for a ham steak. In each case ,the delicate flavor of the apple • Mee imparted a subtle difference to the meat dish, The recipes are included here for you to try. HAM STEAK WITH APPLE JUICE GLAZE 2 pounds ham steak (3,4 " thick) 1/2 cup apple juice 1 teaspoon dry mustard 1 tablespoon flour 1/3 cup brown sugar • Snip fat edge. of ham to pre- vent curling. Combine remain- ing ingredients. Pour over ham' , and let stand 30 minutes, turn- ing occasionally.. Pre-heat broiler 5 minutes. Broil . 4 inches from heat until browned on one side (6 to 8 minutes). Tarn ,and brown other side (about 6 minutes), Baste once or twice with glaze dering„. cooking. 6 servings. APPLE bPORK POT ROAST 3 1:2' to 4 pounds pork shoulder roast 1 clove garlic, slivered Salt Pepper 2 medium onions, quartered 1, 2 cup apple juice 6 potatoes 6 carrots 6 turnip wedges ' Make several slits in meat 'and insert' sliVers of garlic. Brown 'meat on all sides in a 'heavy potae .„,Sprinkle with salt . and pepper: 'Add onions and apple juice. Cover and cook slowly until meat is almost tender (about 11 '2 hours) adding more apple Juice if needed . Add.vegetables, cover and cook Until- meat and Vegetables are' tender (about 30. minutes), If desired, thicken gravy with 1 tablespoon flour blended with a little apple juice. 6 servings. APPLE MARINATED CHICKEN 6 chioken legs OR 34who'le chicken breasts ' (cut in halves) , up apple juice This is the third in a series of six articles on dental health. How safe and effecti've are those new water-jets that .have recently appeared on the mar- ket? Do dentists recommend them for their patients and are they safe for children to use^ Dental research is now in the process of evaluating such de- vices and has already recog- nized one produce as" an effec- tive aid to the tooth-brush in a program of good oral hygiene': Other similar devices are being studied, and, if they are accepted, the profession and the public will be notified. Safety of devices is an im- portant consideration ,when pro- duct.8 are classified. For exam- ple, the one device recognized is listed in the United States, by Underwriters Laboratories, Inc., a national agency which examines appliances for opera- ting safety. Some of • the guidelines in- clude: testing for technical safe- ty of an appliance; testing to make certain that such devices have a safety valve or mechanism to monitor water pressure; evidence that unsupervised use of the ap- pliance will not be harmful to oral health and evidence that the appliance can'be used by a large segment of the public to provide a high degree of oral cleanliness. The important factor tb re- member is this: Any oral irri- gating device is only a supple- ment to regular 'toothbrushing and routine professional care. since We have a large family, we have consictered purchasing an electric toothbrush. Arethese better than regular toothbrushes? Is it advisable for the whole family to use an electric brush? First. you must remember that the principal reason for using any toothbrush is to cleanse the teeth and portiOns of the oral cavity. All toothbrushes are de- signed to remove food particles and other oral debris from the 'mouth to aid in preventing decay and gum diseases. A number Of electric tooth- brushes are recogpized as ef- fective tooth cleaning devices. The Ontario' Dental AssoCia-. tion emphasizes that currently available clinical evidence shows that the powered brushes have prqven cleansing ability - like manual brushes - but that there, is not yet sufficient evidence to support direct therapeutic claims for any brush. Before you decide to purchase an electric toothbrush for the family, you might want to ask your dentist's opinion. dish and served piping hot. One and one-half pounds of whole cooking onions (about B - 10 medium) will be sufficient for six servings. Remove the root and stem ends and outerskin then wash the onions. place them in a saucepan, add enough boil- ing water to cover and sprinkle with three-quarters teaspoon salt. Cover, return to boil then reduce heat to boil gently until just tender (about 20 minutes). Drain and serve with a cream sauce or one of its variations. • LOCAL BRIEFS Those from a distance who attended the recent funeral of the late Miss Florence Beattie in- .cluded;• Miss Gerty C rich and Mrs. Geo. Stewart, Toronto; Mr. and Mrs. Jno Pyper, Hamilton; Mr. and Mrs. Sidney 'Pyper, Mr. and Mrs. Norman Pyper, Mr. and Mrs. Donald Pyper, all of Burlington; Mr. and Mrs. Russell Hayter, London; Mr, and Mrs. Robert Simpson, Hensall; Mr. and Mrs. David Sangster, Hensall,' Mr.and Mrs. Jno. Consitt, Zurich; Mr. and Mrs. Joseph Uniac,•Guelph; Mr. and Mrs. Jas. Boyes,London; Mr. and Mrs. Jack Upshall,Staffa and Mr. and Mrs. Herm. Lindsay, Ingersoll. • Mr. and Mrs. Harold Finn- egan, London, Mr. and Mrs. Ray Oke, Dutton, Mr. and Mrs. Robert Wright, Brampton. Mr. and Mrs. Ray Crain, Brantford , Mr. and Mrs..Ed. Burford, Montreal, Mr. and Mrs. Robert Burford, Wil- lowdale, Mrs. W. J. Finnegan, Zurich, Mt: and Mrs. Thos.Dick, London and Mr. and Mrs.Cornell, London, were here Saturday evening attending a party given in honor of Mr. and Mrs. Ald'x Finnegan. Remember! It takes but a Moment to place an Expositor Want Ad and be money in, pocket." To advertise, just Dial Seaforth' 527-0240. First Church W.M.S. Has ' Meeting First Church W.M,S. met fn the Centennial room of the church on Thursday. The president, Mrs. James Keys opened the meeting with a poem 'Somebody' and 'Jesus . Shall Reign' was sung. The scripture lesson from psalm 91 was chosen by Mrs. J.' L. -Bell and 'read by Mrs. James T. Scott. Mrs. Jennie Hogg led in prayer, Mrs. Fran- cis •Coleman the group leader ppened the, devotional part of the meeting with reacting Hymn 693. The "Study "Book was taken by several ladies on 'China's Tran- sitional Century% A poem entitled 'Speak' was read .by Mrs. Cole- man. It was announced the spring Thank:Offering meeting will be held in April and World's Day of prayer on March.6th at North- side United Church. The W.M.S. will, entertain the' people 'at the Manbr Herne, and ',Mrs. Jack Thompson 18 in charge of the March meeting. Mrs. John Thompson read a poem 'Too Tired to Pray'. Mrs. Keys closed the Meeting with prayer. • Not many of us these days are completely happy about giving to appeals. This is perfectly natural. For one thing, we are not always familiar with the names of the agencies to which we are asked to contribute. But that's not all. How do we know that our dona- tion will be put to good use? Will it reach people who really need it? Are charitable organizations run efficiently? These are all relevant ques- tions, and we do well to ask them. One agency that has passed the test time and time again is the Red Crosg. Its finest • contribution to mankind has been its fight fin' the proteetion of victims of armed ' conflict. A year after its founding in 1863, it helped to organize an international conference which drew up the articles of the First Geneva Convention, providi g for the relief of war wounded t was also closely associated, ith the later Conventidns that are con- cerned with the humane treat- ment of prisoners of war and the protection of civilians in time of war. To-day the Red Cross is, a worldwide movement with a flourishing peacetime, as well as wartime, programme. There are national societies in over a hundred countries, each society working to nieet the needs of the country in which it is situated. The `Canadian Red Cross was founded in 1909. Its rapid growth was due in large measure to Canadian involvement in the two World Wars. At the end of the 1.939-45 war it reverted to a large peacetime programme, maintaining many of its estab- lished welfare ',and health ser- vices and also setting up new ones. The Red Cross is perhaps • best known irr Canada for its National Blood Transfusion.Ser- vice. This exists for the benefit of all Canadians for it provides whole blood and blood products- for any patient in any hospital in Canada .et no direct charge to the patient. Some services are designed specially to help the needy. The volunteers of Women's Work, for' example, devote most of their time to making clothes and bedding for the underprivi- leged both in Canada and over- seas. • The older members of Red Cross Youth are spending more and more time working among the handicapped and deprivedof their local communities. They have also helped to orga nize a number of self-help prdjects in various underdeveloped countries. Many adult volunteers 'visit bedridden veterans, bringing. them the company and friend- ship they so often lack. The Sickroom Equipment Loan Service provides tne free loan of essential apparatus for home care of the sick. Internationally the Canadian Red Cross does much to help disaster - stricken countries thrpugh, its membership in tht League of Red Cross Societies. Organized relief takes two forms - , emergency relief for natural disasters such as floods and- earthquakes, and rbng-term a's"•-• sistanca to- countries devastated by war, overpopulated by re- fugees or faced with famine. Another important humani- tarian service is that of the en- quiry bureau which offers help to people who have lost touch with relatives and friends, usual- ly as a result of war or disaster. March is Red Cross Month in 'Canada. It is at this time that we should pause for a moment to express our gratitude for the many valuable services prpyided by this excellent humanitarian organization. ed a fruit cup. The subject mat- ter was on the importance of fruit---for-breakfast. The 'next' meeting will be held on March 5th at the home of Mary Block- eel. for Greg (Skork) Ran Friday, Feb. 27th SeafortE Arena PROCESSED APPLES • Although much of the Canadian crop of apples is eaten fresh, the volume going into processing has been increasing annually. Am: proximately a third Of the harvest finds its way intoprocessed pro- duets such as canned 'and frozen apples. Plants which transform these 'apples are usually estab- lished in the districts near the orchards. During harvesting heaping truckloads of apples,. . make their way to the processing plants to be made into canned or frozen apples, juice or sauce, depending upon the' variety of apple and its state of maturity. Throughout the winter months , processed apple. products are usually a' good buy. They 'are convenient and time-saving as well. you may buy canned apples in various forms: solid pack, pie filler, applesauce or applejaice. SOLID PACK - ApplesQor.this process must possess e>reellent apple flavor, color and aroma and be able to stand up well in the canning process. Apples which are two and three-quarters to three-inches in diameter give the best sized pieces.' Well- ripened, peeled and cored apples are cut into wedge-shaped seg- ments and partially cooked before packing into cans. When pre- pared in this way the apple plebes are, firm, pack well and have a minimum amount of liquid, as the name implies. They are graded as, other canned fruit. Canada Fancy. Canada Choice or Canada'Standard and are canned with or without sugar. Solid pack' apples are sold in various sizes and are convenient for pie-mak- ing. •The popular 28-ounce can makes a 9-inch•pie. These apples can be used in cooking wherever sliced apples are required. such .as in crisps,'bettys etc. APPLE PIE FILLER - Thispro- - duct .rontains specified ingred- ients including thickeners,appleS and a sweetener. It needs no other additions 'except a sprink-, ling of spice before covering with pastry. APPLESAUCE - The Sauce is prepared from sound, mature apples which have been peeled, cored and trimmed. It may be patked with or without.the ad- dition of water, salt or sugar. Applesauce is graded as Canada Fancy or Canada Choice and is•.sold 14, 19. 28 fluid ounce ,cans. Applesauce may be chilled and served as ,a simple dessert, as a popular, accom- paniment to pork chops or roasts, Or as a constituent of a glaze for chicken or pork. APPLE JUICE .'- This is the natural juice of the fruit, pre- pared without the addition cif water or sweeteners. Vitamin ized apple juice contains ar required amount of vitarnTh C,' added during canning. This nat- ural juice is available in 5'1/2, 10, 14; • 19; 28, 48 ounce cans.lt is very popular as a 'refreshing drink and as a breakfast juice. The home economists of the • Canada Department of Agricul- ture tell us that if -can be used in place of water in making jellied fruit salads, pudding sauces or in' the gravy for roast pork. For apples with a "cfrunch", use them fresh: for apples with "'convenience", use them canned or frozen. APPLE JUICE IN MEAT COOKERY 1/2 cup salad oil 1/4 cup chopped. parsley 1 cup chopped onion 1 clove garlic, crushed 1 teaspoon tarragon 1 teaspoon sgtana4-, 1,'2 teaspoon pepper Arrange chicken 1 layer deep in, shallow baking dish. Combine remaining ingredients, and pour over chicken.,,, Cover and let stand in refrigerator for several hours, turning two or three times. Drain chidken and bake un- • covered at 350 degrees 'F. until tender (about 1 hour). Baste oc- casionally with marinade. If de- sired, ,heat remaining marinade to boiling, simmer 5 minutes and serve with chicken. 6 servings. ONIONS AS A VEGETABLE ' The onion family is a diversi- fied one, from the fresh' green onions df springtime gardens to the large Spanish-type mild, the familiar white pickling and the dry yellow-skinned favorite. This last type is prominently displayed throughout the winter at vegetable counters everywhere because of its abundance and excellent keep- ingt qualities. When these yellow- skinned onions were harvested they were topped and transported to a vi ell-ventilated curing room which also acts as a storage area. The 'onions mature in these con- trolled conditions and are re- leased as 'the market demands. The crisp crackling skin protects the juicy interior. Most. cooking onions are ''graded•Canada No.1 and are sold in two, three, five or ten-pound perforated plTitic or mesh bags. Onions are ex- tremely versatile, imparting in- comparable flavor to roasts, stews, casseroles. soups and :-salads. But they are also useful served alone as a vegetable. To the Onion fan. boiled onions 'served in a cream. sauce needs no introduction' -• just a repetition: A simple variation on this theme .is to acid grated cheese to a. cream sauce. Home economists tried another season, , , ing combination,, using equal amounts 'of mustard and curry powder to season the crearriy white sauce. Either of these sauces, may be poured over the boiled onions 'in a serving 'WALTON 11 FRUIT LOOPS The group rn et saturdky after- noon at the -home of .Mrs. Don McDonald. Nine members an-, swered the roll call. Heather Mc- Donald and Beverly McCall dem- onstrated on how to'make baked apples. These were ready to be tasted at the close of the meet-. ing. Marie Nolan and Lynne Mc- Donald prepared an orange 'jell°, when it was partly set, they added mandarin oranges and pineapple tidbits. The leaders gave notes on preparing of fruit, what fruits there are in the area, wild fruits , and the -different varieties of apples were' ex- plained to the girls. It, was ,deeided to postpone the meetings until after the school exams. Mrs. Allan Mc- Call offered her home 'fOr,the next meeting. SEAFORTH FRUIT MAIDENS Seaforth 1 "Fruit Maidens". met Thursday at the:home of the Van Dyke girls. All of the ten .girls and, leaders were present, -for the meeting. Sharon Glare- vine and Carol Eggert 'demon- strated how to. take "Fruit Sauce" and Mrs. N. Eggert and Mrs. P. Janseridiscussed canned, dried and frozen fruits. 4-H CLUB MEETINGS Are 4-H Clubs Discuss Projects STAFFA NO. 3 The 4-H' Club, Staffa No.3, for the project' 'Dressing Up Vegetables' met at the home of Mrs. Jean Carey. 'Officers ,el- ected were - President: Barbara Roney, Vice President: Donna Waddell, SecretaryHTreasurer: Press Reporter: Carol Miller, Telephone girl: Cathy -Segeren. Mrs. Carey reviewed the requirements of a club girl,, Mrs. Chappel discussed Family Food with the girls and Mrs. Carey demonstrated how to mea8tire ingredients.. The group met again at the hOrne of Mrs. Janet 1Chappel. Mary ,lane Olsthoorn and Carol Miller demonstrated how to use the baking method of cooking onions. Barbara Rdney and Donna Waddell demonstrated the method of boiling carrots and Cathy Se- geren and, Marilyn Miller the method of panning cabbage. Mrs. Carey discussed 'Fresh yeget- able& with the girls. Walton I met at the home cif ,Stag Party Miss Joan Bennett Monday' even:, ing and decided to name our club the "Walton 1 Fruit Cups". The leaders gave notes and-different varieties of apples were discus', sed. The group work was the making of a shortcake, apple- compote and applesauce.