The Huron Expositor, 1972-09-21, Page 4The warm sunny weather was too much forCathie Walker's
puppy and it went to sleep while Donna Higgins was holding it
following ludgitig at Belgrave Fair on Wednesday. The
pup won first prize in its class. (Staff Photo)
Harvey Mason and Sharon Glanville encourage their goat
to hold up its head during judging at the Belgrave Fair on
Wednesday. (Staff Photo)
a
YOU ARE INVITED
To View The New
1973
FORD and
MERCURY CARS
MO.AVORLIN, „MOTORS
MERCURY Ca;2e,"'i) DEALER-
Phone 527-1140 Seaforth
WE ARE BUYING,
WHITE
BEANS
We now have a FAST NEW elevator and
intake. We have the quickest and most
modern unloading facilities available for
OW Bean and Carn _Growers.
— ALSO STORAGE —
For Courtesy & Service
Come To
Th
MITCHELL 348-8433 IIENSALL 262-2527
.e"
More than a thousand people
gathered with the local congre-
gation of Jehovah's Witnesses
in assembly at Listowel last
week end to hear Lawrence Gray
discuss the subject, "Is This
Life All There Is?"
• Ron Hopper and his sister
Anne were among 27 persons
who showed their devotion by
water baptism Sunday morning.
•The presiding minister of the
local congregation said this bap-
tism was a manifestation of the
steadily increasing growth of the
organization.
Represented at the three day
seminar were congregations
'from Seaforth, Clinton, Owen
/Sound and Wiarton.
Use
Expositor
Want - Ads
Phone 527-0240
EAFORTH
UPERIOR
STORE
SPECIALS FOR
Thursday - Friday.' - Saturday
OPEN FRIDAY EVENINGS
•
25 lbs. 39
CANADA NO. I- CABBAGE • • • ea. 25 Sunkist
VALENCIA ORANGES
Schneider's
RING BOLOGNA
Schneider's = 6-oz.
ASSORTED COLD MEATS - • •
Schneider's
FRIED CHICKEN LEGS
_White Swan
BATHROOM' TISSUE • •
Patella. Royale
PAPER TOWELS
Salads
O.P. TEA BAGS
Sunlight -
LIQUID DETERGENT
Dr. Ballard's — 15-ox.
CHAMPION DOG FOOD
Treesweet
GRAPEFRUIT JUICE
•
ONTARIO POTATOES •
2 doz. 990
lb. 750
3 for 99
lb. 990
1
COMING SOON! I
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Old Fashioned Oven
HOT BREADS silo
2's 280
2's 490
60's810
24-oz. 430
2 f" 270
48-oz. 59
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GRANDMA
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PRICEDTOGOI
1 Impala Custom, 2-door, HT., V8
2- Biscayne Sedan, V8
1,- Belaire Sedan, V8
2- Chevelle Malibu, 2-door, HT., V8
1-1/2 Ton Chevrolet Truck
1 Monte Carlo, 2-door, HT., Demo.
1- Vega "GT" Coupe, Demo. .
P4,46 S27-17 0 • SEAFORTH ,
4.,-11$0 HURON p03041TOR, SEAFORTH, ONT. SEPT. 21, 1972
Huron Cancer unit raises 29,172
The 1972 fund=raising drive Canadian Cancer Society has gone
of the Huron County -unit of .the over its $18,500 objective by
•
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Action. Ads.
PHONE DIRECT
527-0240
more ' than 50 per cent, the unit
learned Tuesday night at its VI-
nual meeting.
The unit topped six other
counties in the society's Huronia
district by raising $49,172 - 57,7
per cent 'more than the target.
About 200 persons -attended
the, meeting teld at Wesley-Wit-
Its United Church,
Gordon Richardson of Clinton
was elected president for 1972-
73, succeeding Mrs. M. W. Durst
of Clinton who held the post for
the past 2 1/2 years.
Other officers; vice-presi.
dent, Chester Archibald; secre-
tary, Mrs. Gordon Rathwell;
treasurer, Harry Merriman, all
of Clinton. and campaign chair-
Men, William Barlow of
Goderick,
The county units include
branches at Godertch, Seaforth,
Wingham, Exeter and Clinton.
Guest speaker at the meeting
was )3111 Brady of CFPL Radio
and a director of the society's
London-Middlesex unit.
Attend
assembly
A freezer stocked' with fresh
Vegetables and fruits givesyou an
attractive and nourishing variety
of foods to have on hand all year
long. Winter menus,-which used'
to include mostly root vegetables
and dried legumes, now take on
new light with fruits and veget-
ables that have come fresh from
the garden, via the freezer. If
you have facilities for storing
frozen foods, the home economi-
sts with Agriculture Canada,
Oct awa recommend that you take
advantage of the abundant sea-
sonal produce available at the
market and in home gardens ,
and freeze them for later use.
Which vegetables can be
"'mien? Most_vegetables freeze
well; the exception are those that
are usually eaten raw, such as
radishes, celery, 'lettuce and
cucumbers. They loose their
crispness on freezing. Freezing
will not improve the quality of
a vegetable so select produce that
Is at the ideal stage of maturity'
for good eating, If space is
limited, freeze beans, peas and
corn. ,For greater variety, in-
clude some of the autumn vege-
tables, like cauliflower, Brussels
sprouts and -broccoli.
BLANCHING AND CHILLING
The secret in preserving that
fresh vegetable flavor is blan-
ching. 'Blanching is a short
p re -c ooking , which destroys the
enzymes in vegetables: If the
enzymes were not destroyed, they
would cause
changes in the flavor, color and
texture of the vegetables after
freezing.
Only small quantities of vege-
tables should be blanched at one
time. The water should be
ing vigorously before the veget-
ables are added, and this pre-
Summer squash are quite dif-
ferent from their winter counter-
parts. They have a soft, thin
skin and are fairly cylindrical in
sha'pe, with a slightly larger blos-
som end. Zucchini and vegetable
marrow are the two m'bst common
summer squash. When buying
them, choose ones, that are young
and tender looking. The skin
should be free from blemishes
and bruises, as' these may indi-
cate decay. The squash should
feel heavy for their size. '
Zucchini is a dark green col-
or, striped with black outside.,
and is creamy-yellow inside.
They are usually 6 to 8 inches in
length Wand 2 to 3 inches, in di-
ameter. Vegetable marrow is
.Creamy,yellow in color outside
with kyeafriy-white flesh; 'the
optimum length for young-mar-
row is 6 to 8 inches.
Summer squash can be stored
several days in the refrigerator
before, using. They. are best
served with their skins on, cut
in half lengthwise or sliced
drosswise and baked in the oven.
If you happen to have a pro-
lific crop of summer squash,in
N.)
cooking should be timed
carefully, so the vegetables are
not overcooked.,
Just as implortant as blanch.;
/at, is the chilling of the pro-
duce. The vegetables should lye
plunged into ice water or under
cold running water atter blan-
ching, and left there until cold,
Then they should be drained-well
before paCkaging, otherwise ice
crystals will forin on, the veget-
ables Miring freezing.
PACKAGING AND FREEZING
' Packaging materials for
frozen foods should be moisture-
vapqr-prOof. Otherwise, if net ,
well-protected; the Node' will
dry out Vapidly in the low humid-
ity and temperature of the
freezer. Plastic bags that are
advertised especially for freez-
ing, plastic or heavy-waxed card-
board containers are all suit-
able 'for • vegetables, The
packages should be labelled as
to date of freezing and kind of
.vegetable. Foods should be
frozen as quickly as possible at
0 degrees •F or lower, -and if
stored at 0 degrees F, they will
keep in excellent condition for
one year.
For further information on
the freezing of vegetables, the
Canada Department of Agricul-
ture has a booklet entitled .
"Freezing Foods" available free.
by writing to. Information Divi-
sion, Agriculture Canada,
Ottawa, KIA -007 or by con-
tacting your provincial Depart-
ment of Agriculture. A few
additional vegetables that have
been recently tested by the home
economists are listed in the •fol-
lowing table. They recommend
that the frozen tomatoes be used
in imps, sauces or stews.
your garden this year, or if you"
-...i4guld like to take advantage of
the large supplies at a nearby
market, the following recipe for
a. zucchini pickle and instructions
for freezing zucchini will be of
interest. Home economists have
tested both in their test kitchens.
in Ottawa and have found that the
pickle will keep a year Ina cool
storage room and the frozen
zucchini a year in the freezer.
ZUCCHINI PICKLES
10 cups thinly sliced zucchini
(about 2 pounds)
2 cups thinly sliced . onions
6 cups ice water
1/4 cup pickling salt
2 cups white vinegar
,1 cup sugar,
1 teas] oOn celery seed-
I leaspoOn mustard seed
1 teaspoon turmeric
1/2 teaspoon dry mustard
Combine Zucchini and onion
and cover with salt and water.
Let stand 3 hours and drain.
Bring remaining ingredients to
boil, pour over vegetables and
let stand I hour. Bring to boil
and boil about 5 minutes. Pack
into hot jars and seal. Makes
about 4 pints. May be stored for
one year.
NOTE: If recipe is halved, use
three-quarters of the pickling
mixture instead of half.
FREEZING ZUCCHINI - Select
small squash of uniform size or
larger squash, cut in halflength-
wise. Slice in 1/4 -inch slices.
Blanch 2 minutes. Chill thor-
oughly, drain and pack dry. To
serve, cook 10 to‘,15 minutes in
-boiling salted water.
4-H
The. 4-H Club met recently
with ' leaders Mrs. Van Drunen
and Mrs. Drager.
Officers are; President -
Trudy Van Drunen, Vice-Pres-
ident, Venda Story!- Secretary
Anna Marie Hoste, Treasurer- -
Mary Bockeil, Press Reporter -
Club
Jean Vantyghem.
Members are; Jo-Ann Van
Drunen, Trudy Van Drunen, Jean
Vantyghem, Mary Blockeel, Anne
Steward, Vanda Story, Marlene
Nash, Janet Drager, Anna Marie
lloste, Teresa Bicknell, Colleen
Boomer, Sandra Boomer, Cheryl
Seymour.
For
mortgages
see us
first!
When you want money to
build or to buy, come
directly where money is.
Come to your friendly local
branch of Victoria and .
Grey Trust.
Eighty years of training
,and experience in serving
people like you are behind
the sage counsel and advice
you'll get at Victoria and
Grey the same place
you get the money you
need. Come in today —
direct w Victoria and Grey.
WC7ORIA.d
GREY
TRUST COMPANY SiNCE. leas
Freezing yields fresh
vegetables yearoground
Summer squash
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