The Huron Expositor, 1970-11-05, Page 11SERVICE TIPS 4. DON PLETSCH
THE .1095 YouPS
.
HONESTY?
IF I COULD BE SAY, I GOT SATISFIED AS p0005 L
TO YOUR HAVE LOTS HONESTY. OF DAT...
LEGAL
PRO
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PLENTY TImES,1 BEEN
PINCHED FOR DISHONEST
sTEALIN' -BUT EVERY .eme E GOT OFF''-
ACQUITTED, DEY
CALLED IT.
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1.,
1.4
TO
YOU
MONEYS
SATISFAcTioti
GuARANYE
FOR HONEST DEALING
CAN DEPEND UPON
SEAFORTH
ELECTRONICS
GIVE You YOUR FULL
WORTH NO YouR
is
a Loam. rya 11 I ' '
Authorized Dealer
SEAMEN ELECTRONICS
SALES e,, SERVICE •TV • RADIO • H I - Fl • STEREO
aose,S2.7-1150 • 17 SPARLING STREET
41.
13.49
Grand Opening
SPECIALS
Cattle Water Bowls
Rag, 7.85 =IT 6.99
Double Float Bowls
Rag. 14.95 Vgtgii?
12" - Rag. 77.76
18" - Reg. 84.86
20" - Rag. 113.30
SUR-VENT FANS
V= 59.00
=AT 65.00
2g3';‘,° 89.00
FREE
FREE
COFFEE
and DOUGHNUTS
DOOR PRIZES
FRI. & SAT
-Grand Opening
of
ARCHER'S Farm Sales & Service
FRIDAY & SATURDAY
NOVEMBER
6 & 7
ROUND CYLINDER, It 011 CAP
Hog Feeders
Rem 42.45 OPENING,° 35.99
fM11 UNE LESS LID
3 Hole Hog'Feeders
Reg, 40.05 gcar 39.99
Grain Scoop Shovels
Rog. 7.89 OPENING 6.99
Mato mama)
wan POI fag
PRESSURE SISL
FENCING
HAAOWAFE
.„
Get VOW TEXACO Fang 0111 AM Lubricants At
ARCHER'S FARM SALES & SERVICE -
Special Quantity Discounts ON ALL PRODUCTS
CKNX MOBILE UNIT WILL BROADCAST
FROM THE SITE FROM 2 P.M. TO 4 P.M.
SATURDAY, NOVEMBER 7.
SUMP PUMPS
Rog 55.00 (:=,6 39.99
SINGLE SPEED WITH THERMOSTAT
RUES ARCHER, Pftiprieter
FREE
Coca-Cola
And Sprite
Saprvod
267 VICTORIA ST.
(Hwy. No. 4, Saiithl
CLINTON
PHONE 482.0187
OPEN - 8 a.m. to 10 p.m.
FREE
( TWO
0.E, Shah. 84n
BULBS
LIGHT
Rag 139c
Friday and Saturday Only
Each
GAS FILL UP
During the fall months fresh
Canadian lamb is most plentiful
and reasonably priced. The lamb
cuts are more meaty and flavor-
ful than spring lamb as they come
from a heav,ler and more mature
animal. Actually the meat may
• .be classified as lamb until it
is about one year old.
Canadian lamb has a distinc-
tive flavor, is tender and juicy
and can be depended upon to
provide a superb meat course.
The main cuts as explained by
the home economists of Canada
Agriculture are:
LEG OF LAMB - A tender,
meaty cut for roasting. May be
sold as whole leg (5 to 7 lbs.)
or as half leg. (3 to 4 lbs.).
LOIN - May be sold as a roast
or partially cut through for loin
or rib chops.
CHOPS - 1. Loin chops are
meatier than rib chops, have
small T-shaped bones and some
tenderloin.
2, Rib chops are tri-
angular in shape, less meaty
than loin chops, have rib bones
and no tenderloin.
3. Shoulder chops are
usually priced less than either
loin or rib chops. They are not
quite as tender but are larger,
quite meaty and flavorful.
SHOULDER - May be roasted.
It contains blade and rib bones
but blade bones may be removed
to leave a pocket for stuffing.
It may be boned and rolled if
requested.
STEWING CUTS - Flank, neck,
breast and shank are good for
stewing or braising in broth or
tomato juice.
LAMB-IN-THE-BA,SKET - This
is a method•of packaging fronts
• of lamb. It may provide three
different dinners - shoulder
roast, shoulder chops and meat
for stews or curries.
ROASTING TIMETABLE
FOR LAMB
(Roast in 325 degree F. oven
to well-done stage - 180 degree
F. on meat thermometer)
Weight Minutes
(pounds) per Pound
Leg,whole 5 to '7 25 to 30
Leg,half 3 to 4 45 to 50
* Loin 2 to 3 50 to 55
Shoulder 3 to 5 45 to 50
Rolled
Shoulder 4 to 6 35 to 40
S
I
Seaforth
SEAFORTH
FARMERS
Phone 527-0770
Ask Us About
CHEMSTOR
For Storing High Moisture Corn
APPLICATOR FOR RENT
Tulip & Hyacinth
BULBS
NOW IN STOCK
BOOK YOUR ,
Beef, Dairy and
Hog Supplements
NOW'
DRESS PATTERN DESIGNING
MADE EASY!
Learn How You Can Get "A Perfect Fit Every Time!"
ThittOptinARRRIE)11'..5P.9,V1etkr!'
of:
,o -
DRESS PATTERN DESIoNING:FITTINo:INIESSMAKING TIPS
If you sew al all. If you have ever been
frustrated in your home sewing projects
by patterns • that won't fit — and adjust-
ments that don't work — then you will not
want to miss this demonitration.
You may bring your questions and sewing
problems to the class and we will help
you solve them. If you SEW TO SAVE OR
SEW TO SHOW — we can help you do it
better!
Anna Romaniuk, designer-couturier and
manager of Canada's only school teaching
Dress Pattern Designing through home
Study, wil conduct the classes in Clinton.
ANNA ROMANIUK. WILL SHOW YOU:
• How easily and quickly you can learn to make your own perfect-fit
garment patterns exactly to your own body measurements and contours,
for any style of dress, pant suits, slacks, coats, etc.
• How you can treat a new style simply by changing the position of the
'darts or cutting lines in your basic patterns.
• How you can use your own imagination, your own fashion ideas to create
your own designs, or easily copy any high fashion design that appeals to you.
• How to speed up cutting, fitting and sewing procedures and still have
that couturier-finished look in your home sewn garments,
• Many other designer's "secrets" to help you have the best-fitting, best-
looking wardrobe you have ever had! Quality garments that you will be,
proud to wear and proud •to be able to tell everyone that you designed and
made yourself! And saved yourself money in the bargain!
* THIS WILL BE OUR ONLY DEMONSTRATION IN HURON
COUNTY THIS YEAR, AND WILL BE HELD AT THE:
CLINTON LEGION HALL
TWO SESSIONS WI LL BE HELD ON:
WEDNESDAY, NOVEMBER *18th
Times: Afternoons: From 2:00 to 4:00
Evenings: From 7:00 to 9:00
You need only to attend one class.
You may RESERVE a seat EARLY by calling 235-0740.
ADMISSION $1.00. (To be paid at the door). This will entitle you to a
FREE CONTEST at each class for a dress-length of crinipolene. .
WALT-ANN'S DRESS PATTERN DESIGNING 'SCHOOL
P.O, BOX 610, EXETER, ONTARIO
(Registered os a Trade School Under The Trade Schools Regulation Act)
• POTATO SOUFFLE -
For a different way of serving the dependable potato, home economists suggest a souffle.
Made light by beaten eggs delicatelT seasoned with onion, the souffle might well be the main
attraction of the meal. Baked in an ungreased dish it should "rise to the occasion". It
should be served immediately.
Talk 'Hot' Salad
For Cool DcOrs
Correspondent
Mrs. Hugh Berry
BRUCEFIELD 2 4-H
"It's Great to be a Canadian"
was the theme for the last meet-
ing of the Brucefield 4-H Club
with Mrs. Emerson Coleman in
charge. Two discussion groups
were formed with their secretar-
ies bringing in their reports.
A few of the questions were " The
responsibilities of a good citizen,
respects the rights of others, re-
gardless of color, creed or rel-
igion and the meaning of the
4-H Pledge which is, "I Pledge-
My Head to Clearer Thinking,
My Heart to Greater Loyalty,
My Hands to Larger Service,
My Health to Better Living for
My Club, My Community and My
Country." The members first-
aid kits were on display to be
judged by the members. The
meeting was held at the home of
Linda Coleman.
Mr. and Mrs. Wm. Pepper
spent the weekend with their
son Bert and family at Neustadt.
Mrs. H. B‘erry visited with
relatives over the weekend at
Bluevale and Breslau.
Unit 1 of the Tuckersmith
U.C.W. had a successful sale
on Tuesday evening last week.
Mrs. George Henderson left
recently for Florida where she
will spend the winter months.
Visitors with Mrs. J. W.
McBeath were Mr. Douglas
McBeath and family of Windsor
and Mrs. Stanley Rumble of Tor-
onto.
Mr. Ronald Scott spent last
1 teaspoon dry mustard
dash cayenne
3/4 cup milk
1 beaten egg
2 tablespoons butter
1/3 cup vinegar
Mix dry ingredients. Gradu-
ally blend in milk. Cook, stirring
constantly until mixture thickens
(about 5 minutes). Stir some of
the hot mixture into egg and
add to remaining mixture and
stir about 2 minutes longer. Re-
move from heat and add buttir.
Gradually stir in 'vinegar. Add
1/2 cup of dressing to the cooked
cabbage. 6 servings. (The re-
maining dressing may be served
with other salads.)
Course
Suggest Plefftiftil i
For Flavourful Meat
An Expositor Classified will
. pay you ,:,clividends. Have you
"` kirried.one+Vial 527-0240.
What is light as a cloud,
• yellowish and seems to melt
in your mouth? It's a potato
souffle made feathery with well-
beaten eggs! One cup of hot
mashed potatoes (two mediurn
potatoes) will stretch to six ser-
vings when mixed with six eggs.
Boil the potatoes with the
• skins on to conserve nutrients
then peel and mash. -Beat in
the butter, milk, onion and salt.
A light souffle depends on the
incorporation of air and so by
beating the yolks and whites sep-
arately a maximum amount is
enclosed. Handle the mixture
•
Note: Allow the longer roasting
times for the lighter' weight
roasts and the shorter times a for heavier roasts.
I. When you buy lamb chops,
allow one or two chops per per-
son. If' you are buying by weight,
lightly as directed in the recipe
supplied by home economists.
The souffle clings better to an
ungreased baking dish. Remeber
that a souffle will not wait for
people. Advise the family in ad-
vance of the exact baking time
and its expected arrival at the
table. This souffle would 'be the
'piece de resistance" when
served at a cold meat and salad
luncheon.
POTATO SOUFFLE
1 tablespoon butter
1 tablespoon milk
allow 1/3 to 1/2 pound of chops
fqr an average serving. Loin
and rib chops are tender enough
to be broiled or panfried. They
may be cooked to the medium
or well-done stage depending
upon individual preference. Care
should be taken not to overcook
them as the meat will become
dry. Shoulder chops are quite
meaty, and if marinated before
cooking as in the "Curried Lamb
Chops" they become more juicy.
Home economists also provide
"Harvest Casserole", a meal-
in-a-dish which looks as good
as it tastes.
CURRIED LAMB CHOPS
6 1/2 inch lamb shoulder chops
1/2 cup butter
1 1/2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons sugar
I tablespoon lemon juice
1 teaspoon dry mustard
1/2 cup finely chopped onion
Dash cayenne
3/4 cup water
Snip fat edge of chops. Com-
bine remaining ingredients, cook
until onion is transparent. Cool
slightly. Pour over chops and
marinate overnight. Broil to de-
sired degree of doneness (about
5 minutes each side for medium
and 7 minutes for well-done).
6 servings.
' HARVEST CASSEROLE
6'1/2 inch lamb shoulder chops
2 tablespoons fat
ip•esempeeemeweeememen
For Complete
INSURANCE
on your
HOME, BUSINESS, FARM
CAR, ACCIDENT, LIABILITY
OR LIFE
SEE
JOHN A. CA.RDNO
Insurance Agency
Phone 527-0490 : &Worth
&flee Directly Opposite
Seaforth Motors
iesem*.osenromiessiftwootiosimeseiee
To call a salad "hot" might'
seem incongruous because one
usually visualizes salads as being
crisp and cold. However, ithot"
salads are now gaining accept-
ance in many Canadian house-
holds. your family may wish to
try a hot potato or cabbage salad
as the days become cooler. In
the recipe for "Hot Potato Salad"
supplied by home economists, hot
freshly boiled, diced potatoes
are mixed with French dressing,
chopped anion, celery and other
seasonings. "Hot potato Salad"
is particularly pleasing when
served with cold meats.
Freshly cooked cabbage is
another vegetable which makes
an excellent hot salad. Coarsely
shredded cabbage is cooked a
few minutes before mixing with
some of the hot, homemade salad
dressing.
HOT POTATO SALAD
6 medium potatoes (2 pounds)
1/3 cup French dressing
1/4 cup finely chopped onion
1/4 cup diced celery
1/4 cup choppld sweet pickle
2 hard-cooked eggs, chopped
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup mayonnaise
Boil potatoes in skins until
tender. Peel and dice. Combine
with remaining ingredients. Re-
turn to pan and toss lightly until
hot. 6 servings.
Variations:
- Add 1/4 cup diced green pepper
and 1/4 cup chopped pimiento to
above' recipe.
OR
- Sprinkle salad with 1 cup grated
cheddar cheese. Place under
broiler until cheese melts.
OR
- Add one 14-ounce can drained
sauerkraut to above recipe.
OR
- Add 1 cup diced cooked ham
to above recipe.
OR
- Omit French dressing. Add
1/3 cup dairy sour cream, I
tablespoon prepared mustard and
1/2 teaspoon dill seed to above
recipe.
HOT CABBAGE SALAD
12 cups coarsely shredded
cabbage
1/2 cup boiling water
3/4 teaspoon salt
Cook cabbage in boiling salted
water until tender but slightly'
crisp (5 to 6 minutes). Drain.
Dressing:
3 teaspoons sugar
2 tablesppons flour,
1 teaspoon salt
mewl; or
KIPPEN
Dorreaponsient
Mrs. Norman Long
Mr. and Mrs. Allen Hughes
of Scarborough spent the week-
end with Mr. and Mrs . Tom Relit
Mr. and Mrs. Harry Beckler
of Hickson, Miss Dianne Bell
and Mr. Larry Currahof Shakes-
peare visited over the weekend
with Mrs. and Mrs. Ray Bell and family.
Mrs. Margaret Barnard of
Exeter spent the weekend with
Mr. and Mrs. Wilfred Mains.
Mr. Fred Rowntree of Pene-
tanguishene is spending a few
days withMrs. Hazel Long.
weekend with his parents Mr.
and Mrs. Ken Scott. '
Miss Sharon Birdge, Owen
Sound spent the weekend with her
parents, Mr. and Mrs. Wm.
Burdge.
Mr. wm. Burdge has been
transferred to Trenton Air Base.
INVEST
In a
Guaranteed
Trust
Certificate
DONALD G.
EATON
Office in Masonic Block
Main St., SEAFORTH
Phone 527-1610
THE HURON EXP9Oilr9RfAFQRTMPONT", 1-140
SC S -TR.
CEMENT '
(1 ,, yr. z.v.,*.!?4o.k0,0'..
kin40 of*at*. *To:ric#4.*•Ptg.li.
• unAviViiiNG•As'040.4.1f41°.1.0.' Building Sites, Yard4A.PC111 Wes M Atcv
Light Dozing 4. Loading . Buck Apia
LYLE MONTGOMERY
CLINTON, Mona,: 4024444 or 411217441':
- 1 cup hot mashed potato
(2 medium)
2 tablespoons finely chopped
onion
1/2 teaspoon salt
6 beaten egg yolks
6 stiffly beaten egg whites
Beat butter and milk into
potatoes. Stir in onion and salt.
Fold in egg yolks. Fold potato
mixture gradually into egg
whites. Turn into ungreased 6-
cup baking dish. Bake at 325
degree F until golden brown
(about 45 minutes), Serve immed-
iately. 6 servings.
1 8-ounce jar commercial red
currant jelly
2 tablespoons lemon juice
1/4 cup water
3 carrots,.in 2-inch fingers
2 onions, 'sliced
3 pears, quartered lengthwise
2 teaspoons cornstarch bvAl.
Snip fat ' edge of chops and
brown in fat. Remove chops and
fat from pan. Melt jelly, add
lemon juice and water. Cook
carrots in jelly mixture 7 min-
utes, onion rings 1 minute. Place
chops, vegetables and pears in
baking dish. Thicken jelly with
cornstarch . and pour sauce over
them. Cover and bake 30 min-
utes at 325 degree F.
•
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BRUCEFIELD