The Huron Expositor, 1972-08-31, Page 1010,41HE HURON EXPOSITOR, SEAFORTH, ONT., AUG. 31, 1972 Prcessed
WEDDING INVITATIONS
:ME HURON EXPOSITOR
PHONE 527-0240
Seaforth
How much do you know about
processed meats? There is a
wide variety of these meats,
sometimes called cold cuts,
available in the stores these
days. They are packaged in
plastic pouches, making it easy
to identify which type of meat
IUMMININP
Come' in — See the• many money
saving values awaiting your selection
and to help you outfit the children
for school.
BILL O'SHEA Men's Wear
PHONE 527-0995 SEAFORTH
INTEGRATED , •
• . School
BUS. ROUTE
Now from •
CYANAMID
itroSil
A convenient
& economical
Liquid Protein
Supplqment
\ 'for
RN
ilage
DIRECTIONS
FOR 'USE
Mix thoroughly with
silage at time of ensiling
only as a means of
increasing crude protein
equivalent of silage.
RATES
4 gal, of ' NITRO-SIL
per ton of silage with
less than 35% dry
material. 5 gal, of
NITRO-SIL per ton of
silage with more than
35% dry materiel.
"SERVING THE MAN WHOSE
BUSINESS IS AGRICULTURE"
Manager: ic-171/via..Th'"
Ralph Buffinga
Blyth, Ont. FARM SUPPLY_ CENTRE
523-9266' R. R a 4 CLINTON, ONTARIO
482-3423
SOMETHING NEW by
RANGES
WITH
CONTINUOUS
CLEANING OVEN
$3
30-inch Range K32BH
Built-in Rotisserie puts the old•fashioned fun and flavour of spit
roasting back in your kitchen.
Timed Appliance Outlet turns on small appliances at the time you
set,
Two 8-inch and two 6-inch Calrod Surface Elements. Fast,
efficient cooking with durable long life heating elements.
Sculptured Recessed CoOktop keep's spills from spilling over,
makes cleanup easy.
Recessed Oven Lamp lets you see cooking foods easily.
FRANK
PHONE ,S27-1320 SEAFORTH
r eady-'to eat meats
you are choosiag.
The label tells you nearly
all yip need to know about the
meat you are buying. Besides
the name of the meat, for exam -
pie, Bologna, there may be a
listing of all the ingredients used
in its preparation. If not, stan-
dards of composition have been
established in the • Food and
Drugs Act /or processed meats
such as sausage, ham, corned
beef and meat loaf. A standard
defines the product, specifies the
mandatory and optional ingred-
ients and assures you, the con-
sumer, that the meat does , not
contain harmful or unnecessary
substances. • All packages of ready-to-eat
meat will carry a Health Inspec-
tion stamp - a round stamp
bearing a crown in the center
and around the crown, the words
"Canada Approved" or
',Canada", . plus the registered
number of the processing plant.
This meat inspection is carried
out by Canada Agriculture veter-
inarians on all meat used in
the preparation of processed
meats. The amount of meat
binder and the moisture content
are specified, and the labelling on
all products is checked to see that
it is informative and not decep-
tive.
All meat packages are
labelled as to net weight; often
they will list the number of
slices in the package as well.
The package also carries the
name and address of the packing
or processing company and the
Maillop Township, parts of Grey, Mprris,
Hibbert and Hallett Townships.
Schools to be served are :
Seaforth District High School
St. James' R.C.S.S.
St. Columban R.C.S.S.
Walton Public School
Seaforth Public School
Central Huron Secondary. School
SCHOOL OPENINGS
Tuesday, Sept. 5th
at 10 a.m.
All school buses will operate over the
same routes and at the same times as
were in use at the end of the last
school year.
On TUESDAY SEPT 5th ONLY
(a) Buses will leave on routes
ONE HOUR LATER than usual.
(b) Schools will be dismissed at
12 o'clock noon when buses will
commence return trips.
For further information concerning routes or times
please contact HABKIRKITRANSIT LTD.
Phone 527-1222 Seaforth
Routes will be reviewed upon completion
'of registration and may be revised at that
time to provide maximum service
'The Huron-Perth county Roman Catholic Separate School Board
The Huron County Board of Education
common name of the meat pro-
duct. U you have a complaint
about the processed meat you
have purchased, you should either
register the complaint with the
store or contact the address on
the package.
Nowadays - most processed
meats are vacuum packaged in
plastic pouches. This type of
package allows the meat to
remain fresh, without drying out.
The meat, after slicing, is wrap-
ped in air-tight plastic and
vacuum sealed. .4All the air is
removed in the sealing process,
and often, some of fhe juices
from the meat are sucked out
into the package. According to
the home economists, Agricul-
ture Canada, Ottawa, an un-
opened vacuum package of pro-
cessed meat will keep about one
week in your home refrigerator.
The meat must be Wept refriger-
ated at all times, and this is
marked on the label. Once
opened, the meat should be used
::
as' soon as possible. Some
are resealable„ but package
usually tie meat should be re-
wrapped ii plastic for further
storage.
4
•
at
9
Breakfast to drink
There were more than 8,000
forest fires in Canada in 1971
compared , to the previous 10-
year average of 6,867. -
Trees growing in dense
forests lose their lower branches
before trees growing in the open. •
, •
BANANA MAPI,,E EGGNOG _
2 to 3 tablespoons maple syrup
1/2 banana,. peeled and sliced
1 cup cold milk
1 egg •
dash salt
Place in blender container;
blend on high speed for 30 sec-
onds.
Makes 2 servings.
FRUIT NOG BREAKFAST
2 eggs
2 tablespoons honey ,
3 ounces (half of 6-ounce can)
orange juice 'concentrate, un-
diluted
1 1/2 cups milk
1 /2 banana, sliced (optional)
Using electric mixer, beat
eggs well. Gradually add honey,
orange juice concentrate, and
milk, beating until frothy. Or
place Ingredients in blender con-
tainer and blend on high 'speed
for 30 seconds.
Makes 2 to 3 servings.
The making of jams has come
a long way in the past few years.
Back in the 1800's, when jam-
was just beginning,
most Aaf...the jams contained very
little limit and were colored and
flavored as required. Their
sweetness made them popular
with poor families and it is said
that bread and jam 'often became
the chief food for children in
two meals out of three.
Jam making is a: simple pro-
cess; fruit and sugar are con.-
centrated by boiling until 'the
mixture is thick.. The long cook
'with the abundance of fall fruits now available, it is difficult not to succumb to the art of
home preserving. Home-made jams, such as this Fall Fruit Jam cooling on the doorstep,
are easy to make and delicious to serve all `yearlong, acdording to home economists.
Homemade jarti a joy '-to make
Pure fruit jams can still, be
made without the addition of
"pectin. The times for cooking
these jams vary with the ,kind
of fruit used, but 'most fruits
reach the jam stage at about
220 degrees F on a candy ther-
mometer. Those fruits rich in
pectin, such as currants and
plums, usually reach' this stage
between 215 and 218 degrees F.
The best test for d oneness is
to remove the Jam from the
heat, place a teaspoon of jam
on a add- saucer and chill
quickly. If the Jam is not firmly
method of making jams has been
modernized to a shorter method
by the use of Comthercial..pec-
tin. The longer Cook Jain has
a higher concentration of fruit
but the pectin jams have a
shorter cooking time. You also
get a larger yield of jam by
using pectin.
Commercial pectin is avail-
able in two forma;-powdered and
liquid. The two types can not
be interchanged successfully in
a recipe as the methods of use
vary and the proportion, of in-
gredients must be altered. For
instance, liquid pectin is added
to cooked fruit and sugar after
it has boiled for one minute.
Powdered pectin is added to the
unheated crushed fruit before the
addition of sugar. • Instructions
'a
set, cook it a few minutes longer
and test again.
To ,help you take advanNlatag
of the abundance of fall fruits
now available, home economists
selected these two new jam
recipes from their files for you
to try. The "Prune Plum Jam" •
uses liquid pectin while the ''Fall
Fruit Jam" Is done by the longer
.cook method.
FALL FRUIT JAM.
4 cups chopped peeled peaches
(about 1 quart)
4 cups chopped peeled pears
(about 2 pounds)
1 cup chopped greengage plums
(about 1 pound) ,
1 cup 'chopped peeled apples
2 tablespoons lemon juice
5 cups sugar.
for using both typesackage.re always Combine fruits and cook
included in the-p slowly 'until tender (about 5
minutes). Add lemon juice,
and sugar,, bring to boll and
cook until thiCk (about 35
minutes) stirring •• frequently.
Skim, stir for 5 minutes, pour
into.hot sterilized jars and seal.
Makes about § cups.
Canada has 418 million acres
of productive forest land as com-
pared with. 90' million acres of
Cultivated land.
•
Adult tree leaves frequently
-differ in sae and shape from the
leaves produced during-the first
growing season.
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