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The Huron Expositor, 1970-12-17, Page 20 4a1 1•14RON EXPOSI OR, SEAFORTH, ONT., DEC. 117,1970 POLARIS '71 Polaris sets two world speed records. Powered by two 7 95cc Polaris Star engines, the Polaris X-2 Flying Wedge set a new men's snowmobile speed record of 1 0 9.90 mph and a new women's record of 107.01. The speed trials were held at West Yel- lowstone, Montana, in March 1970 and marked the first time a snow- mobile has officially broken the 100 mph barrier. The X-2 used a Torque-O-Matic clutch, Power-Slide suspension and steel-cleaned rubber track — all standard Polaris equipment. *HAUGH EQUIPMENT Phone 527-0138 — 1 Mile East of Brucefield AVAILABLE IN ANY DENOMINATION Frozen Desserts Ideal For Festive Holi eals Seal Boots, Mukluks, Men's Ladies' and Children's fur- lined pile, 3-eye tie Snow- boots. 20% off all BAUER SKATES ka iii li I 11 lk1111)... • f"""' Luggage Durable leather grain case, scuff resistant, A lumintnn Slide-O-Maticrecessed locks. FLIGHT BAGS By McBrine Crushl cookies and combine with melted butter. Set aside 1/2 cup crumb mixture for top- ping. Pat remainder on bottom of 9-inch spring-form pan. Heat milk in top of double-boiler. Add marshmallows and stir until melted. Cool slightly and stir in creme de menthe. Chill until slightly thickened. Whip cream until beginning to thicken. Grad- ually beat in marshmallow mix- ture and continue beating until thick. Pour into pan, sprinkle with remaining crumbs and freeze until firm (6 to 12 hqurs) 10 to 12 servings. When this is made in a spring- form pan ( such as used for cheesecakes) it is very effect- ive, especially if it is decora- ted to suit the occasion. A cut- out such as a star, bell or Christmas tree may be placed on top of the filling before the crumbs are sprinkled over top. Because the creme de menthe gives the filling a delicate green color, the design is very ef- fective with the chocolate crumbs. If the special pan is not available, this delicious des- sert may be made in a round 9-inch casserole or square pan. Servings may be cut as required and the rest of it returned to the freezer. It will keep for a week or more. ",Frozen Apple Cream" is Made from fresh apples,., sweet- ened and folded into whipped cream, then frozen. Both these desserts are simple to make and can be fitted into most home- makers' routines. FROZEN APPLE CREAM 1 teaspoon gelatin 1 tablespoon cold water' 1/2 cup hot milk 1/2 cup fruit sugar • 2 cups shredded unpeeled apples 1/4 cup chopped candied cherries 3/4 cup whipping cream, whipped Soak gelatin in cold water for 5 minutes then dissolve in hot milk. Chill. Add sugar to com- bined apple and cherries and combine with gelatin mixture. Fold cream into mixture. Freeze to a mush, stir, then freeze until firm. 6 servings. Smiles . . . One consolation of old age is that you can whistle while you brush your teeth. A wife is a person who sticks by her husband through all the troubles he would have avoided if he had remained single. Since there has been a higher than usual production of Canadian pork these past few. months there should be a good supply of all fresh pork cuts at the meat counters. The tenderloin in pork, as the name implies, comes from the loin. There are only two long tapering pieces to each carcass and each tenderloin weighs about one pound. Because it is lean and boneless there is no waste, so one pound will give about four serv- ings. This should be considered when noting that the price per pound is higher than chops. Pork has a distinctive flavor which is enjoyed by most people. Lean tenderloin makes excellent eating and contains about the same amount of calories as the lean of other meats. A popular way to prepare pork tenderloin is to stuff it with a herb and bread dressing. Then bake it in a nicely seasoned bouillon - wine liquid. Home economists rec- ommend that it be served with mushroom gravy made from fresh mushrooms and the baking liquid. • To make the Baked Tender- loin with Cherry Sauce" the tenderloin is cut in serving-size pieces and baked in a sweetened canned cherry sauce. STUFFED PORK TENDERLOIN WITH MUSHROOM GRAVY Bread Stuffing 1/4 cup fine ly chopped onion 2 tablespoons butter 1 1/2 cups soft bread crumbs 1/8 teaspoon sage . 1/8 teaspoon celery salt 1/8 teaspoon savory 1/8 teaspoon salt Dash pepper Saute onion in butter until transparent. Combine with re- maining ingredients. 1 1/2 pounds pork tenderloin 1/4 cup chopped onion 1 clove garlic, crushed 2 tablespoons butter 3/4 cup red wine 3/4 cup beef bouillon 1/4 teaspoon salt Many household refrigerators will be holding more than the usual amount of dairy foods dur- ing the festive season. The ques- tion as to how long they will keep quite naturally arises. This can only be answered with re- servations because there are,too many unknown s involved. For example, you do not know exactly when the food came to the store or how long and under what con- ditions it was kept there before you purchased it. Home econo- mists provide a guide to storage times for dairy foods based on actual tests carried out in their experimental kitchens. The times are based on the assumption that the foods are in good condition at time of purchase and are stored in a refrigerator about 40 degrees F. If the foods are kept a little longer than the recommended times, the quality will not be as goqd but they will be still safe to eat. The refrigerator is not intended for Tong storage but as a means of keeping the food fresh until you can use it. It is always a wise plan to check and be sure that refriger- ator . shelves are not over- crowded, thus hindering the normal circulation of air. The foods should be kept covered or well wrapped at all times and left in their original containers. DAIRY SOUR CREAM - should be used within one week, sour cream dips within the same time. Dash pepper 1 cup ciiced mushrooms (about 1/4 pound) 2 tablespoons butter 2 tablespoons flour Split tenderloin in half length- wise and flatten to 1/4-inch thick- ness. Place stuffing on one piece of tenderloin, cover with remain- ing piece and skewer, and tie. Place in baking dish. Saute onion and garlic in butter 2 to 3 min- utes. Combine wine, bouillon and seasonings and pour over tender- loin. Cover and bake 45 minutes at 325 degrees F., uncover and bake 15 minutes longer. Place meat on warm platter and remove skewers. Save liquid. To make gravy, saute mushrooms in but- ter 5 minutes. Blend in flour and gradually add cooking liquid. Stir and cook until smooth and thick. Serve with tenderloin. 6 servings. BAKED TENDERLOIN WITH CHERRY SAUCE 1 1/2 pounds pork tenderloin Salt and pepper 2 tablespoons fat Cut tenderloin in serving- size pieces and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, brown in fat and place in baking dish. Sauce: 1 14-ounce can pitted sweet cherries 3/4 cup syrup from cherries (or syrup plus water) 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon cloves 2 tablespoons cornstarch 2 tablespoons cold water 1 teaspoon lemon juice Drain cherries; save syrup.' Combine syrup, sugar, cinnamon and cloves. Pour over meat. Cover and bake 30 minutes at 325 degrees F, turning once. Arrange meat on warm platter. Combine cornstarch, and water and add to liquid in pan. Stir and cook until thick and clear. Add lemon juice and cherries. Pour sauce over meat. 6 servings. YOGURT - if the container is date-Stamped, should be used by the time indicated. For freshest flavor yogurt should be used within a week. CREAM CHEESE - will keep sit fresh., -for. two Weeks,, cheese dips the same. EGGNOG - should be used within a week. - CHOCOLATE DRINK - should be, used within a week, if dairy-. • made, and preferably within a day if home-made. F 0 "But I'm not against Woman Liberation . . . you're free to go anytime!" Snowmobile BoOts UNDECIDED?? You're Always Sure To Please from READ'S An elegant dessert which can be made In advance and frozen is a real asset at holiday time. Many homemakers use commer- cial ice cream and bakers' cakes to produce quick and delightful frozen desserts. One such com- bination requires one or more ice creams of different colors softened slightly then put between layers of cake. This is placed in the freezer until firm then the whole filled cake is covered with whipped cream and returned to the freezer. When the cream is frozen the cake is wrapped in foil, kept in the freezer till ready to serve and cut while it is still frozen. The heavy cream which is bought for whipping contains at leaSt 32% butterfat. The cream, beater and bowl should be well chilled for best results. Whipped cream should hold its shape or one to two hours in the refrig- erator. Dobs of whipped cream may be frozen on a flat surface then packaged for later use as a garnish. It is useful to know that one-half pint of whipping cream (one and one-quarter cups) will make two and one-half cupS of whipped cream. A frozen beauty which is a favorite of home economists uses whipping .cream and has, been named "Frozen Mint Mallow". FROZEN MINT MALLOW 20 cream-filled chocolate cookies 1/4 cup butter, melted 1/2 cup milk 32 large marshmallows 1/2 cup green creme de menthe 1 pint whipping cream Pork Tenderloin Is Yuletide Treat OF COURSE WE HAVE - - THE NATIONAL DREAM —By Pierre Berton — The CPR Story SIBIR —By Farley Mowat — The Author's Adventures in Siberia. THE - GROUP OF SEVEN —By Peter Mellen Canada's Top Artists. CIVILISATION —By Kenneth Clark — Award Winning TV. series. Now in Book Form. And hockey books and books for young people and a thousand and one books big and little for everyone on your list, big and little, and paperbacks galore , and dictionaries and bibles and cards And we have a few good things for the kitchen: spices and spice racks and chopping boards...And we also have Coffee And...our indoor-sidewalk cafe for rest and refreshment during your shopping Open Friday 'till 9 P.M. and for your Christmas shopping convenience we will be open Monday, Tuesday and Wednesday, December 21, 22 and 23 until 9, Christmas Eve 'till 6. And we're looking forward to seeing you. pa nrciae Books 159 ONTARIO ST TELEPHONE 273.1010 without Tradeins 0 • • I: Use Most Dairy Foods Within Week rez:(EZYSZYSZMSEZMYMEttalAtif5t(rAKMCMSMYSZYStiffs:AY4a1MYSZMY5a(mmamoirezamsreursamtvirsasmrsossscaascysamrsonagarNaguescommescammonly rn ww CLINTON • MERCHANTS WANT TO MAKE IT A It's more convenient KAUFMAN FOAMTREADS DRAW WINNERS TO DATE: TURKEY WINNERS a Dec. 5th — Paul Eddy RR 1 Dungannon Dec. 7th — Mrs. Betty Bakker Box 315, Londesboro k 11111111111111111111111/11111111111111111111111T V ,... f.N ilik WE'RE IN /11,1 -- .4'9 •t Ilk Win-A-Prize '70 A-74'.' - • 'i it iv rem Ask Us / i i,:-,Sh 'L ,...7.11 '/1t, ,••0` For Coupons •-...„.,- . -_ 0 ribliimmensem mourseiviiifiarisaisiAN Dec. 1st — Mrs. M. Wilson RR 2, Clinton Dec. 2nd — Mrs. Lloyd Cooper Kippen Dec. 3rd — W. G. Avery Dec. 8th — Barb Schmitt RR 3, Clinton 580 Greenbrook Ave,, Kitchener Dec. 4th — Mrs. David Middleton Dec. 9th — John Semple RR 4, Clinton RR 2, Bayfield , Dec. 10th — Warren Gibbings 15 Kirk St., Clinton Dec. 11th — Mrs. Peter Bos RR 1, Clinton ' Dec. 12th — Mrs. Lloyd Howatt 125 Isaac St., Clinton Dec. 14th — J. Penney • R.R. Clinton Dec. 15th — Audrey East Brucefield SANTA CENTRE IS There's A $1000CASH PRIZE $25.00 CASH PRIZE WINNERS Dec. 5 — Mrs. Jean Koetsier RR 3, Clinton Dec. 5 — Mrs. John Wild RR 3, Bayfield Dec. 5 — Mrs. Wm. Townsend RR 2, Bayfield Dec. 5 — Brenda Priestap 20 Dunlop St., Clinton OPEN GOING TO A CLINTON SHOPPER ON DECEMBER 24th $50.00 CASH PRIZE WINNERS December 12th Mrs. Darcy Rathwell, Brucefield Mrs. Edna Jamieson, Box 152, Clinton Marie MacAulay, 181 Rattenbury, Clinton Mrs. Bill Lee, Maple St., Clinton, FREE COUPON with every $1 PURCHASE - GREAT PRIZES ENTRY COUPONS AVAILABLE AT MOST ,CLINTON STORES • • "WHERE SATISFACTION IS GUARANTEED" tiltONg 521.0690 SEAFORTH SHOES & LUGGAGg„ de Frio* Boleti woconsamarsosmsreamcmrsamacrammamaftcroammtmammmacreammEsumrsommsamomrsacrOmmammommowasmosuzzginatwassmommitasagtssumost9 "POSTER CONTEST" ARE ON DISPLAY AT SANTA'S CENTRE PLUS A TURKEY-A-DAY YET TO WIN! THE POSTER FINALIST OF THE AREA PUBLIC SCHOOLS IN CASH PRIZES ENTER OFTEN! THERE'S STILL $11300 • VISIT SANTA CLAUS et "SANTA'S CENTRE" in the Former Garrett Shoo Vora DEC. 17 — 2 p.m. to 4 p.m. DEC. 18 — 2 p.m. to 4 p.m. and 7:30 p.m. to 9:00 p.m. DEC. 19 — 9:30 a.m. to 11:30 a.m. and 2 p.m. to 4 p.m. -ENTER NOW! •