The Huron Expositor, 1969-12-04, Page 3eFrri
•
DEL MONTE
TOM
DAD'S COOKIES,
ALLEN'S —, 48-oz tins
APPLE JUICE MI
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QUESTIONS AND ANSWERS ON
PO TATOES
Q. How shou'd potatoes be sto-red?"
A. Potatoes should be stOred
in a cool, park, well-ventilated
place:
Q, what is the best way 'of
boiling potatoes?
A. To retain most of their nu-
tritive value, potatoes should be
boiled wl ,ole with their skins
on in a small amodrit of water.
They shouldn't be overcooked.
Q, Are potatoes fattening? '
A. Itts a common fallaCy that
t potatoe a:e fattening. Cin,1 .ne-
diutn p tato supplies about 100
calories, about the-sa.me number
of calories as a 'large apple.
It's the ' batter or gravy you
put on them that adds calories.
Q. How often should potatoes
be eaten?
A. Canada's Food Guide recom-
mends, at least one servinrof
potatoes a "c163r, as they are im-
portant sources of vitamMs and
minerals,
Q. Are potatoes graded?
A. Potatoes are gradAlit a‘sor-
ding to provincial regulations
4f they are sold within the pro-
vince in wnich they are growl,.
There are federal grades foi:
potatoes that, are shipped inter-
provincially or exported
PAatoes are graded accor-
ding to size, shape, maturity„..
and relative freedom from dirt,'
blemishes, lase or injury.
The federai g des are Canada
No. 1, Canada No.I large and
Canada No. 2.
Q. Wharpotatoes are often re-
ferred to as the Idaho type?
A. The Netted Gem vai-lety, ol-
ten called Russett Bt. rbank, is
-referred to as the Idaho type of
potato. It is an excellent baking _ pptato. .
Questions on the buyirig and ,
using of Canadian foods may be
directed to Food Advisory Ser-
vices, Canada Department of
Agriculture. Ottawa.
BRIEFS
Mr..and Mrs. 0,J.Smithy An-
caster. spent the week- dnd with
Mr. and Mrs. F. Kling.
Mr. and Mrs. R.A,Walters
of Dundas spent a few days with'
Mrs. „las. E. Willis.
Mr. and Mrs. Geo. Stahl of
Detroit were guests of her sister
Mrs. Andrew Houston and Mr.
HouSton of Egmondville,
teeineaseeieweeteiss olietassweemeseetwwwill
Dublin PTA
TURKEY
December 5th
12 Regular Gaines
3 Specials
eireeee...errerriorierier,eleareessee
GINGERICH h WES, L=ne
Did :!itiRPN!'.tXtCPAOC!It.4' 5g4F9RTtit Otit:
VOliiiii011.100.1011011W04,1;1101001101
" F.917
0.1.Ze
oiiporiS
poiticiOating merci.4/0„.
WHAT'S THAT r YOU SAY?
This Dorset horn ewe isn't really listening to its lamb. But one advantage it has „over
other sheep is its ability to breed at any time. Quite often lambs are produced twice in the
same year. These lambs were born early in November. and will probably be reared for the
Easter market. The Ontario Department of Agriculture and Food reports that in 1966 thel-e
•were 114,000 lambs under one,..3 year in Ontario. The over-all number of steep and. lambs
totalled 262,000.
. 64 James' ,Pari§K.W11.4Agt
Tuesday, in the 6F11601
Rev. Fr. 1-.I.J.Laragli
the IR eeting with the'Leag,ue prq-
er.liepOrts were "given th0
various officerA. MrS,JOhn Flan-
nery, president, thanked all the
conveners, and all who helped, to
ke the bazaar and tea, .a
su ess, ' "
Parish visitors for the month
of December are.Mrs,Peter Jan-
sen and Mrs. Tries Kelly and
all the members are urged to
visit during January. Mrs.M.c.
Swartz proposed' no meettngfie
held in January and Mrs. Harold
Maloney and Mrs. James -Kelly
that donatigns be sent to the
Development nd ace Fund and
-the Diocesan ca anal Fund,
the December projects/
Mrs. Joseph Devereaux and
Ni rs.J,McC onnell proposed that
a treat for the school children
be given at Christmas.
Mrs. James • Kelly purchase
of
gifts for the 'shut-ins
of the parish' at Christmastime.
This also include's the League's
adopted Grandfather at Westmin-
ster Hospital in London.
Rey. Fr. H.Laragh thanked
all who had contributed ,to the
success of the bazaar and ex,c
tended his best wishes and .
Christmas blessings.
After the meeting Mrs.Alite
Stiles acted as "Auctioneer" and
a few remaining articles of cloth-
ing from the "Sewing Booth" at
the Bazaar wee auctioned. Mrs.
Joseph McCbnnell played Christ-
mas Carols, on the piano during
an exchange of gifts.
•
Sixty teeeherq of the Huronr
Perth unit of the Ontario Eng-
lish Catholic TeacherS' ASSoC-
iation met in St. Tatnea Separate
School, Seaforth, for their first
meeting ,this term. SisterShirley
of Dublin presided for the busin-
ess nieetling, Mrs. Celeste Mc-
Creight. Dublin, is secretary fog
the-unit which has a rnemberatap
of 130 , teachens from acrosS
Huron and perth Counties.
paid Martin,..--Owen Sound.
president Of District 2, 0.E.C.T.
A., brought greetings rom his
district and reminded the teach-
ers their association is a pro-
fessional organization. Com-
plaints should be put in the form
Of a resolution and submitted
through the local unit to the
Ontario Association for the an-
nual meeting to be held in Tof-
onto in March.
A complaint was voiced at
the meeting concerning the make-
up 'Of the Economic Policy Com=
m,ittee (salary negotiating com-
mittee). Sistet Shirley elcplained
that the committee' tiad to 'be
set up to meet a deadline from
head office and hence the mem-
bers were appointed. She prom-
ised in the spring the mernliers
di the committee would be elect-
ed at an open meeting for the
next term.
Anothe!vomplaint made was
that a principal's relief had to-
re,09.P4tiP,R
a. ; 41Q• 4„4.1,045, ttte.'§atte
as a .fellr,t/tne Fol-
./OW/11g 4 diScossion %ger
rey suggestetl 4 resolution be
prepared to eoyer the situation
and. it.WOUld he submitted..
Following dinner at the i,egion
Hall, reports were given of the
lEith annual confere,..ce on Christ-
ian Curriculum Devel .pm ent held
earlier this fall in To. to. "We
want to share with you .what we
got out of the ,conference, re-
ported the chairman of the panel '
giving the reports, Brian Mor-
rissey, Stratford. Miss Beatrice
Malone. Stratford, and Sister
Mary Carmel of Kinkora were
the other members of the panel.
Mass was celebrated follow-
ing the panel discussion.
The members returned to the
Legion for a cheese and wine
party. .
0.4•11,11•••••••••••••4,111.••••••••••••••••••••••*.M.
Llie
Ekpositor
Want - Ads.
Phone 527-0240
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S uggest New Ways With Potatoes STOKELT1S — 12-oz. tins
Although not 'as glamorous
looking as many of its color-
ful cousins, the potato has -the
highest commercial value of all
our Canadian-grown vegetables,
And -yet it is one of the least
expensive foods and so often
taken for granted. 'Potatoes in
the bag' are the mid's,: economi-
cal bulk They supply valuable
vitamins add minerals wiiich are
not found in rice and pastas.
If yo' would like to treat
your family to potatoes served
in delicious new wdy8, why, not
try the se recipes tested and
•teee".11te
Sea forth Jewellers
for
DIAMONDS
and all your
CH ISTMAS cwr-
approyed ,.by • home economists
of the Canada Department of
Agriculture? They maybe served
as a supper dish or to accom-
pany meat:, potato Pepper Bake'
is a new scalloped potato dish
and 'O'Brien' potatoes are a
variation of fried potatoes, 'Pota-
toes and Sour Cream' are deli-, —
cious with cold or hot meat.
'Potato Pork Bake' is a good
supper dish for cold wather
meals. Aslo included are tasty,
variations for Stuffed Baked Po-
tatoes.
Patato Pepper Bake. Saute
3/4 cup diced green pepper 2 to
3. minutes. Add to 3 cups diced,
cooked potatoes and place ,in
greased baking dish. Season with
salt 'and, pour . ,1/4 cup m' lk over
.the, top. Bake uncovered at, 409 -
510.4,,,ruilt.* thogoughlr, kheat•et
about tO l t5 ifi4;nutes.WrInkle
with gpted 'cheddar cheese and
continue baking , until cheese
melts. 6-servings.
Potatoes and Sour Cream.
parboil 6 medium diced "pota-
toes about 3 minutes, then dot .
with butter, cov•or and ,•ook ,un-
til tedder. Combine 1/2 pint sour
'•creani with a little flour'and salt
and acid to po atoes. S.rniner
5 minutes Sprinkle with paprika
before serving. 6 servings.
Potato pork ,Bake. Saute
1/2 cup- each ,of Chopped onion,
diced celery and carrot with 1
crushed clove of garlic. A-Id
1 pound minced pork and brown.
Season with salt, pepper, thyme
and chopped parsley. Cover and
simmer in 1/2 cup tomato juice
for 10 minutes. Turn mixture
into greased' casserole and top
with mashed potatoes. Bake at 375
deg? F. until golden brown, about
20 minutes. 4 to 6 servings.
'O'Brien Pr.,tatoes: Mix cooked
diced -potatoes wlth chopped
onion';--salt, pepper and chopped
ajCsl Prev. 11-C1.61ure ftrinly
down 'Tfi' large. but eyed. 'frying
pan. Cook, uncovered, until
br ed on bottom, 10 to 15
minutes. Turn and continue coo-
king until other side is•Prowned,
abodt 10' minutes. 6 servings.
Stuffed Baked potatoes. Cut
a slice from top ,of, each potato
and scoop out center, leaving
intact. Mash potato Wl.tti
butter. pepper, Salt and Milk
until light and fluffy. Variations:
Add fried and crumPled bacon
and sliced, sadteed mushrooms,
or Add grated cheddar cheese
ald chopped green onion, or Add
1 cup diced cooked meat, 112
teaspoon Worcestershire sauce
and 2 tablespoons each of mayon-
naise, chopped onion add chopped
parsley for 6 baked po'zatpes,
Fill shells and reheat in ,a 400
deg.F. oven, about 15 minutes.
gOt. these ties for my birthdoy. I think them 10
somebody for Christmas!"
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KERNEL ,CORN - 4 for 79c
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