The Huron Expositor, 1972-10-26, Page 16t
40 1
why every home
should .lime a
Sentryiliox
the fire-reSistant
documents chest
I 'err h., Ito, 1111 beryl.] lllll 1111 n.114,1
after v‘110.11.4. 1/11,N 11$111E 11,1 after the
10 IR I-I 1701r I. tiro. r,s • fin and 11(1111 It .t.
Clean white paperA:
' char-. snarly-herr
ronnain
•.!
25. [n Vlelmioriani
loVing memory .of
James ld Wilson who passed
away October 27, 1970.
Asleep in God's beautiful
garden
Free from all worry and care
And when our life's journey is
ended •
We know we shall meet him
there.
- Sadly missed but lovingly re-07 ,
membered by wife and family.
25-59x1
26. Personal
Mr. and Mrs. Urban Ducharme,
R.R.2, Brussels, are pleased to
announce ,the forthcoming mar-
riage of their daughter, Sharon4
Margaret to Mr. Gordon George
Berry, youngest son of Mr. and
Mrs. William Berry of Londes-
boro. The wedding to take place
on Friday, November 10, 1972
at-7-o'clock st St.Ambrose Roman
Catholic Church, Brussels.
26 -59x1
Mr. and Mrs. Russell Sholdice,
Stratford, Ontario wish to
announce the forthcoming mar-
riage of their only daughter,
Beverley Elizabeth to Mr.Allan
Stanley Wagner, son of Mr.' and
Mrs. Stanley Wagner, Stratford."'
The ceremony will take place
at Zion Lutheran Church, Strat- •
ford, on Saturday, November'
18th, 1972 at 4 o'clock.
26-59-1
Clarence and Cecelia Ryan would
like to invite their neighbours,
relatives and friends to cele-
brate their 25th wedding anni-
versary on November 4,
at Brodhagen Community Center.
. 26-59x1
4
27. Births
At Stratford General Hospital
on Wednesday, October 18, 1972
to Mr, and Mrs. Ross Carter, ,
of Clinton the gift of a baby
girl, Deanna Angelynn, a sister
for Gregory. • 27-59-1
To Mr.' and Mrs. 'Bill Murphy,
'11.R. 4, Seaforth in St.Joseph's
Hospital, London, on 'October
24, 1972, a son, a hruthex, for
Karen. 27-59-1
a
WE ARE STILL IN THE
MARKET FOR
1CORN
There is a limited amount of space
available in our corn storage and
grain bank and we suggest that you
BOOK YOUR REQUIRED "
SPACE NOW
OPNOTCH
TOPNOTCH FEEDS LIMITED
Phpito 5274910
Seaforth
Indian summer time
,Indian summer is always a
beautiful time of year. The
trees have turned color and the
weather , is warm and bright. But
one of the disadvantages of In-
dian summer is an early frost
that 'may freeze all the garden
plants, says R., W. Crawford,
horticultural specialist, Ontario
Ministry of Agriculture and Food.
Sometimes with a little extra
care, the plants can survive this
frbst and last a few weeks longer.
Spraying with water can
effectively, provide temperature
control. Use a very fine nozzle
and spray the plants asethe
temperature drops to freezing,
This allows a layer of ice to.
build up on the plants. As soon
as the temperature rises above
32 degrees, the ice will melt,
usually without harm to the
plants..
The easiest thing to do - and
the most economical - is to use
newspaper as insulation. pimply
'spread -the newspapers over the
plants on any evening thkt you
suspect frost. USually this will
offer enough protection for the
plants. Plants growing near
buildings or on slopes-are often
tbe last to be touched by frost
since the cold air drains past.'
PERSONALIZED
COASTERS - GIFT IDEAS - SERVIETTES
THE HURON EXPOSITOR
Phone 527-0240 • : Seaforth
Serving a superb stouffie.
to add about 1/4 of 'the whites
to the sauce first, carefully mix-
ing it in. This lightens the sauce
so that it can b&combined easily
with the remaining egg whites.
The souffle should not be
left standing, and so alter the
egg white is incorporated into
the sauce, the whole mixture
should be turned into a baking
dish and put into the oven. There
is no need to use a special
souffle dish - any ovenproof casc
serole with fairly straight sides
will do. Once the souffle is in
the oven, try not to open the door
until the last 10 minutes of cook-
ing, otherwise the" cold draft
might just cause it to collapse.
To test for doneness, move the
souffle slightly. If it shakes, it
needs a few more minutes cook-
ing. It will be firm all the way
through when well done. _
Why not try your hand ' at
matiing these two souffles? The
Cheese Souffle is a familiar and
traditional recipe while the Spin-
ach-Ham one displays more
' creativity. One last reminder
from the home economists, Can-
ada Agriculture, Ottawa - "A (Continued from Page 1
souffle should be served immed-
lately - let the guests do the part of Nov. 11" were:
waiting!!' W. Westerhof; Gingerich's Sales
& Service; Jim Elliott; Graves
Wallpaper & Paint; Mainstreet
Variety; Anstett Jewellers;
Pricegard Ltd:, Simpsons Sears
Ltd.; Shinensl Seaforth Superior
Store, Doug. Pruss; Keatings
Pharmacy per D.L.Hoover; Sea-
forth I.G.A.,B.Hoelscher; Read's
Shoes & Luggage, S.E.Read;
Stewart . Bros.; Jim Crocker
Shoes; Frank Kling Ltd.; S eaforth
• Jewellers, .K.Lingelbach; Can-
adian Tire, Fred Tilley; Seaforth
Meat Market, W.Laverty.
SPINACH-11AM SOUFFLE
2 tablespoons-butter
2 tablespoons flour ,
1/4 teaspoon white pepper
1/2 cup milk
1/2 cup grated white Canadian
Cheddar Cheese
1/2 cup cookeOpinach
1 cup chopped cooked ham
4 beaten egg yolks
4 egg whites
To make sauce, melt butter
and blend in flour and pepper.
.Gradually add milk. Stir and cook
until smooth and thick. Add
cheese and stir until melted.
Remove from heat. Drain and
chop spinach. Combine with ham
and egg yolks. Pour sauce over
spinach mixture and. combine
Niel'. Beat egg whites. Turn into
ungreased 6-cup souffle or baking
dish. Bake 55 to 60 minutes at
325 degrees F or 45 to 50 min-
utes at 350 degrees F. Serve
immediately. 4 servings.
Remembrance
"I'm not a spendthrift...I
iust believe in re-cycling
'money."
COMBINE:—
PROTECT
PERSONAL
RECORDS
all Seutryliftox models offer
e these features:
• Fire-tested and certified bv ,the manufacturer for
.one ,lrour up to 1700°F.
• .Exdusive seamless firedOor construction.
• ExclOsive ."space age - -low weight fire-test insulat
tion.
• Full length door hinges to prevent heat warp.
• Fxclusivi‘ designer styling - Desert Sand with
Mood-gniimpit panel, bright nwtallic trim.
• .Pop-up top for locking security and opening ease;.
soft tined interior tray; recessed. handles; padded
no-scratch feet.
• Six-tumbler 1.0 Ke> can he removed from
lock only. when...Sentr .y Box is locked.)
• 3-number conthinatiot> lock extra
•
Exclusive factory orranty service agreement.
income tax and personal
cal cables chests
with inner tray
xpositor
•
A
4.1,,,Thc WW1 EXPOSITOR, SEAFORTH, oNtv OCT. 3,6, 1972
,Boy Scout
APPLE DAY
will be held in
Seaforth, Egmondville,Harpur hey,
St. Columban and Dublin
on
Friday Evening, October'i 27th
and all day.
SATURDAY, OCTOBER 28th
PLEASE SUPPORT YOUR BOYS
WANT ADS BRING QUICK RESULTS : 527-0240
for -income tax records )
•cancelled eheeks•birth
certificates • diplomas'
deeds •letters•notes
insurance
policies
v, ills
etc. etc.
Every day. some 1700 homes. over 150 farms and 100
" _stores are destroeel ire seriousl>' damaged
Last year, fires in the I sited Stales ';111(1 ("..anada
readied the staggering total of 921,700 •. . . vtith a
resultant loss of more than il,155,900,000. Stop tr
.1110111elli and ihi I IN V1)111l . yu it irreplaceol.de papers
survive a •f ire: •
Tax records 1111151 he kept from three to seven ears;
failure to prod uce 1110111 M1111 needed CH II &OM 111011CS.
1111Sill'illiCe 111111 ,gill (I'll >I)II• hitM important it is to
have proof ()I' loss w hen filing claims. )4 pays to pro-
tect (III records.
7 Now in . .95
stock each
ght Jitiron
527-0240
Light as a cloud, high as the
sky, and deliciously sweet or
savory, a souffle can be a most
attractive entree or dessert. And,
it is not very difficult to make.
The tales of fallen souffles coin-
cide vtith days before we had
controlled temperature in ovens.
Scuffles are usually a com-
bination of a thick sauce, a pureed
or finely chopped flavoring and
eggs. The ,egg yOlks and cheese
or other flavoring ingredients are
added to the thick cream sauce,
while the whites are beaten sep-
arately to incorporate as much
air as possible. Then the whites
are carefully folded into the other
mixture. It is this imprisoned
air expanding in the oven heat
that makes the souffle rise.
The most important part of
the souffle preparation is the
beating of the egg whites. The
whites should be at room temp-
erature before starting. Care-
fully beat them until shiny and
stiff enough to hold a good peak
when lifted on the beater. The,
folding the whites into the sauce
is all that_remains. It is wise
Broccoli
is populat
vegetable
Droecoli is a close relative
of the cabbage family, along with
cauliflower and Brussels •sp-
roUts. It s attractive dark
green color, firm stalks and
clusters of flower buds all help
to make it one of our most
popular 'vegetables of the day.
Fresh broccoli is only avail-
able in the fall months, but the
frozen vegetable can be bought
the year round. If bought fresh,
broccoli should be stored in a
plastic bag in the refrigerator
and used within a few days. Any
coarse leaves and woody stems
should be trimmed before cook-
ing. Stalks may be
left whole or cut lengthWise in
serving-size pieces for cooking.
The head' may be divided into \
individual flowerets by slicing
lengthwise, starting at the base
of the flower and cutting straight
down the length of the .stem.
Broccoli should dot be over-
cooked; it will become stronger
in flavor and paler in color.
Home economists, recommend
the following method for boiling
broccoli. Stand the stalks up-
right in a saucepan, add about
1 inch of boiling salted water,
cover and cook gently until stalks
are tender, about 10 to 15 min-
utes. The cooked broccoli can
then be seasoned with butter
and pepper or served irc one of
these flavorful ways. Piquant
Broccoli combines diced bacon
and vinegar with the broccoli '
and tops the Vegetable with crush-
ed potato chips. Lightly sauteed
almonds and lemon juice make
the Broccoli with Almond Butter
C
• (Coltinued from Page,*
Organ built in 1896. The key-
board has been slightly damaged.
Then when I get the outside re=
finished I would like you to come
down and tune it. I would very
much like to get it in working
order because it brings back
old memories.
Hoping you are in good ltealth
and hoping to hear from you in
the near future.
Yours sincerely,
Allan T.wilkie
37 Rushworth Cres.,k
Kleinburg, Ontario.
Sept. 17,1972. ,
24. Cards of Thanks
We wish to thank our neighbourV,
friends and relatives for the
cards, gifts and treats while we
were patients in Seaforth
Hospital. §peeial thanks to the
doctors and nurses. - Paul,
Audrey, Stephen and Christopher
Hoff. 24-59-1
The family of the late Noble
McCallum wish to express their
sincere thanks to relatives,
friends and neighbours, donations
to the Cancer Society, Pioneer
Mausoleum, flowers, cards,
messages of sympathy and kind-
ness shown to them in the loss
of their father:. Special thanks
to Rev. Reuber, the pallbearers,
flowerbearers, R.S.Box Funeral
Home, Huronview and Dr.Dooley.
The Ladies of the 17th and Boun-
dary of Walton Church. 24-59x1
We wish'to express appreciation
to the neighbours andfriends who
arranged a lovely going away
party for us and for the many
gifts and expressions of good
wishes which also were received.
- Norval and Bertha Elliott.
24-59x1
The family of the late Joseph H.
Read wish to express their thanks
'to relatives and friends for their
cards, floral tributes, donations
to the cancer society and acts of
kindness shown them during the
recent loss of a dear husband and
father. Your thoughtfulness will
always , be remembered. - Myrtle,
Bob & Beth Read. 24-59-1
I would like to thank all my
friends-, neighbours and relatives
who remembered me while I was
a patient in Victoria Hospital.
Special thanks to the nurses and
doctors. It was all greatly appre-
I wish •to thank Drs. Moyo and
Nurick, the nurses and staff of
Seaforth Coinmunity Hospital and
all those who sent cards and
treats while I was a patient in
hospital. A special thanks to all
those who in any way helped at
home and especially all those who
helped harvest the corn. - Tom
- Kale. 24-59x1
USE
EXPOSITOR
WANT - ADS
Phone 527-0240
Congratulations to Mr. and Mrs.
Wolfgang Stutz (nee Olene
Dundas) on the arrival of their ,•1
baby daughter, Natascha Nadine,
on October 8, 1972, at St.Ma.ry's
HOspital, Kitchener. The first
grandchild for Mr. and Mrs.
Tbrrence Dundas, walton and
Mr. and Mrs. ClemertS Stutz
of Golden Valley. 27-59-1
CHEESE SOUFFLE
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
Dash pepper
1 cup milk-
1 1/3 cups grated Canadian
cheddar cheese (about 5
ounces)
4 beaten egg yolks
4 egg whites
To make the sauce, melt the
'butter and blend in flour -and
seasonings. Gradually add milk.
Stir and cook, until smooth and
thick. Add cheese and stir until
melted. Remove from heat and
gradually stir into egg ,yolks.
Cool slightly. Beat egg whites
until stiff but not dry. Care-
fully fold cooked mixture into
egg whites. Turn into ungreased
6-cup ' souffle or baking dish.
Bake 55 to 60 minutes •at 325
degrees F or 45 to 50 minutes
at 350 degrees F. Serve immed-
iately. 4 servings.
.• '
%lode! It-2: 6 1 .," 114.01,
13 1 4 " %%id:. 1:11(1 III 4 1 "
I /I:kick., II‘1 I)
(H i " Ic1 1 \ 111 4".
1.1 Ills.
I, •
loarallmainormamimm SEAFORTH
411441.44,11.14444.4410~41441.11#114•044~~~~4.9~1441
PLOWS:--
International 61-16" semi mtd., like new
International No. 70, 4-furrow trail
, John Deere 5-16" semi mtd.
Inteinational No. 531, 3-16" mtd.
Several additional used plows
FARM EQUIPMENT
Our Moto:— "AFTER WE SELL -4, vip sokoViar
AYR-GALT ,•SEAFORTH Piliinv 527-0120
No interest charges till April 1st, 1973
Massey•Ferguson,510,Diesel Combine, ready to go.
.;.:Fin Deere 4020 Diesel Tractor, with Cab
International 856 Diesel, with 20.1X34rubber
International 4100 Diesel, with'nevi rubber
Masfey-Ferguson 35 Gas, with loader,
John Deere 1010, with industrial loader
Inernational B414 Diesel
at VINCENT'S t,
Story recalls
ciated. - Richard Stapleton.
24-59-1