The Huron Expositor, 1973-05-24, Page 11SPECIALIZE AS A
LEGAL MEDICAL
OR EXECUTIVE
SECRETARY!
Did you know thipt Con,-
esbega ,Callege offers a
rtiwo-year secneitianial pro-
gnamat CLINT 0 N?
Some grade- 12 gradu-
ates with gond typin0
and shorthand may coin-
plebe the' program in
one year! Seaud the clip-,
,ing dal now. McKILLOP MUTUAL FIRE
INSURANCE COMPANY
Esta,blished 1876
HEAD OFFICE: Seaforth, Ontario
Mrs. Margaret Sharp, Sec. Treas, Phone 527-0400
a
I
It Only
Costs A.
Little Too 0
Be Safe
/ Fire, Extended Coverage, Wind-
••e:/ / storm, Theft, Property Damage,
Liability, Etc.
Directors and Adjusters:
Phone 527-0831
527-1817
527-1545
345-2234
523-9390
524,0051
345-2639
482-7534
482-7593
Wm. Leiner, Londesboro
K. J. E'tue, Seaforth
Donal. 'M. Laurie, EirlisselS
Wm. Alexander, Seaforth
Robt. Archibald, R.R. 4, Seaforth
Ken Carnochan, R. FL 4, Seaforth
Ross Leonhardt, R.12.1, Bornholm
JOlinivie•Ewing, R.R.1, Blyth
Stanley McilWain, R.R.2, Goderich
John Moylan, R.R.2, Dublin
WM. Pepper, Brtufefleld
• J. N. Trewartha, Box 661, Clinton
Agdritg:
James Keys, R.R.1, Seaforth
V. J. Lane, R.R.5, Seaforth
''SPRING VEGETABLES
ORIENTAL-STYLE
1, _pound asparagus, cut in 1/2-
inch diagonal slices
1/2 cull slice a :reen onion
espoons butter
2 cups sliced mushrooms (about
1/2 pound)
1/4 cup chicken bouillon
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tpleqpoge „nye( sauce, 0 0 0,
11/ 'teaspoon Cornstarch
t 9alte ,1•paragus ,and onion in but-
er 3 to 5 minutes. Add mush-'
rooms and saute until vegetables
are tender crisp (1 to 2 minutes).
Combine and add remaining in-
gredients, Stir and cook until
sauce is thick and clear. 6 ser-
vings.
Tasty -Topic
BACON PARFAITS
6 slices Canadian-style
bacon, cut 1/2 inch thick
1 1/2 teaspoons prepared
mustard
6 pineapple slices
6 cling peach halves
6 slices(3 to 4-inch squares)
mozzarella cheese
Spread each slice"Canadian-
__
style bacon with 1/4 teaspoon pre-
pared mustard. Arrange slices
of pineapple in baking pan. Slice
a slice of Canadian-style bacon
on each pineapple slice and top
with a cling peach half placed
cut' side down. Arrange a-pie-Fe
of cheese on each peach half.
Bake in a hot oven (400 degreesF.)
15 to 20 minutes or until cheese is
melted. 6 servings.
:
BUMPER
STICKERS
DIFFICULT TASK
CoNve,ice•lo A WomArs1
A BARGAIN COST MONEY!
/1 \ VP
Forecast Period: May 27 to June 3, 1973
Keep the gains you make, 'during this cosmic
cycle, under silence and secrecy. ProSperity,
sorry to Say, will bring little or no popularity:"
Listen well! Clouds of purple gloom hover over
members of your sign. Shake ofT an, uncalled'
for, attitude of pessimism and doom. .
Boredom seems to be your worst enemy. But,
tht's no excuse for you to test yourself with
the' opposite sex. Stick to routine: the feeling
will pass.
You simply won't be in the mood to take orders.
Nonetheless, 'take ipl•eial care not to provoke
persons in authority.
Yours could very well he "too much Of a good
thing." According to this week's cosmic cycles,
there should be little resistance from associates
or compCtition.
If someorie should insist that they are a "true"
friend — beware! Actually, this is not a favor-
able time for new friendships. •
You *might Miss a financial opportunity because
of being too preoccupied with physical plea.
sures. Also, there's a possibility of emotional
ties renewing.
As it now stands, a member of the opposite sex
looks upon you as being abouras tameable as a
fly Don't worry! It's to your advantage.
Hold on! Don't concern yourself with. what
someone has done: it's what they are about to
do — that counts. A little suspicion won't hurt.
Mischief is on the march among your associates.
Keep in mind, there is always the possibility.
that someone will ,give you the wrong answers
Because of financial trends that look favorable,
you are overlooking a costly leak in your, bud-
get, Also, check your valuables.
Don't let outside pressure fiirce you into a snap
decisitm. One other thing, many members of
your sign are prone to moodiness, during this
cosmic Cycle.
ARIES
Mar. 21 Apr. 19
SAGITTARIUS
Noy. 22 - Dec. 21
CAPRICORN
Dec. 22—Jan. 19
AQUAREITS
Jan. 20 - Feb. 18
PISCES
Feb. 19. Mar. 20
TAURUS
Apr. 20 • May 20
GEMINI
May 21 • June 20
mooNcjimm
• June 21i • July 22
LEO
July 23 • Aug.-22 ,
VIRGO
Aug. 23 - Sept. 22
LIBRA
Sept. 23 • Oct. 22
SCORPIO
Oct. 23 • Nov. 21
your week ahead
BY DR. A.W. DAMIS
Mil STREET VARIETY
ntroductory Specials
THREE DAYS ONLY
DUTCH RUSK -- 5 for $1.00.
CUSTARD POWDER -- 2 for 75(
VEGETABLE SOUP — 3 for 115
VAN WELZEN COOKIES 3 for $1.00
TJOKLAT BARS 4 for 29
RUMBEANS -half lb. 29(
DUTCH CHEESE --- • lb. 99(
Mrs. :Corrie Knetsch, Proprietor.'
Mrs, DeCoo will .continue on staff to. assist
in.' serving your requirements. Drop in and
meet the new owner.
4,
•
a'Area Weeldin0
LINDSAY W
Add remaining ingr, bring
to boil and simmer overed
until thick (about 40 minutes)
stirring occasionally. pour into
hot sterilized jars and seal.
Makes about 2 pints.
RHUBARB CONSERVE
1 orange, quartered
1/2 cup water
7 cups rhubarb, dut in 1/2- ,
inch pieces (about 2 pounds
•, trimmed)
3 1/2 cups sugar
1 cup raisins
1/4 cup chopped walnuts
Squeeze juice ,from ,orange;
'set. aside.. Remove peel from
orange pulp and slice very thinly.
Simmer peel in water until ten-
der (about 15 minutes); drain.
tween the first of December and
the first' of .June (about 25).
plan to package vegetables by
volume rather than by, weight.'
One pint will contain three sere-'
ings, or one quart, six servings,
The following table gives the
quantity of fresh vegetables re-'. •
quired to provide 'six servings.
WEIGHT •
VEGETABLE (req'd for 6 serv.)
Asparagus 1 1/2, lbs.. .
Broccoli 2 lbs.
Brussels
Sprouts .1 1/4 lbs. .
'Carrots 1 1/2 lbs.'(Without
tops)
Cauliflower 2 1/2 lbs
Corn on the
Cob 6-12 ears
Green Beans 1 1/2 lbs.
Green Peas 1 lip. without pods,
3 lb„-f with pods -
Spinach 2 lb's. bulk (2-10 oz.
pkgs.
Swiss Chard 2 lbs..
Turnip' or
Rutabaga 2 - 2 '1/2 lbs.
Yellow Beans 1 1/2 lbs.
Combine ;orange juice, rhubarb,
sugar and raisins. Let stand
30 minutes) stirring frequently.
Add orange rind • and walnuts
boil to jam stage '(about 5
Mi tes) stirring constantly. Re-
move from heat and skim. Stir
fox: 5 minutes, pour into hot
sterilized jars and seal. Makes
about 3 pints.
'onion
3/4 cup whipping cream, whipped
Soak-gelatin in gold Water and
vinegar. Add salt, pepper,
cayenne and heat to 'dissolve.
--Chill' until partially set. Add
ina.yoeaise, cucumber and onion.
Fold mixture into whipped cream. •
Pout into greased mold. ,.Serve
on salad greens. 6 servings.
• Miss Dianalyn Keiniedy of
ronto,- class mate ..of the bride,
•
wore a 'full length gown in colours
Of orchid, yellow and orange,
fashioned 'in peasant style. She
carried a 'matching basket of
mixed spring floWers;
Mr. Denis James, brother-
in-law of the groom was best
man. Mr. Peter 13 isback„
brother-in-law of the bride and
Mr. Robert Lindsay, brother of
the, groom were ushers.
Mrs. Russell Hurst, aunt of
the groom, played the organ and
during the signing of the register,
Mr. David "Joe" McLean, cousin
of the bride' played "Amazing
Grace" on the bagpipes and piped
the couple but of the church.
Following a reception at
Hockley 11114: chalet, the bride
and groom left on a motor trip'
to Northern UMW°, the bride
wearing a beige ddubleknit dress
with 'brown velvet Jacket and
brown accessories and acotsage'
of white carnations tipped with'
' gold.
From Ole garden
to the freezer
For example to serve fro-
zen peas once a week for 25
weeks you will require 25 pounds
of shelled peas and these should
be packed, into 25 one quart con- .
" tainers or 50 pints.
For more information on the
freezing of vegetables, -write to
Information Division,- Agricul-
ture Canada, ott'awa KlA OC 7 and
ask for their free publication
"Freezing Foods".
Avciragus
to welcome *:
spring
With the advent of a new sea-
son, most Canadians look forward
to new foods to perk-up lagging
appetites. One of the most wel-
come signs of siCring is the ap-
pearance" of the bright green
spears of fresh asparagus at
local markets. The flavor -
marvellous, 'but the season -
short.
When buying asparagus look
for straight, tender, crisp, bright'
green stalks with tightly closed
tips. Store it unwashed and un-
trimmed in plastic bags in the
refrigerator and plan to use it
within one ,or two day. "Usually
one and a.-half pounds or eight-
een to twenty-four stalks will
provide six servings.
Tender fresh asparagus is so
delicate that it should be cooked
quickly and for a very short time.
g'Paening" is a simple, rapid
method of cooking vegetables to
preserve their natural color and
flavor. To pan asparagus, cut
the 'stalks into diagonal slices
aliout one-quarter 'inch thick.
Place butter or cooking oil in a
frypan and heat. Add asparagus,
sprinkle. with salt and toss Slices
to coat. Cover, heat quickly to
toxin steam, then reduce heat and
cook gently until tender (10 to"12
minutes). Shake pan or stir fre-
quently to'prevent sticking.
Serve freshly cooked aspara-
gus with butter or topped with
crumbled cooked bacon, grated or
melted cheese or sour cream,
plain'or mixed, with curry pow-
der. For real variety enhance
the flavor with seasoned butter.
Simply add /1 allspice, caraway
seed, nutmeg, oregano, slivered
almonds or lemOn juice to one
'quarter 'cup melted butter, let
simmer one to two minutes to
blend the flavors and pour over
cooked drained asparagus. The
result is fabulous eating.
The mild flavor of asparagus
goes well with other vegetables.
"Spring Vegetables Eastern-
Style' combines • asparagus,
' green Onions and mushrooms in a
sweet and sour •sauce. Home
economists recommend this ve-
getable dish as a very pleasant
way of welcoming spring.
'The month of May brings
back sunshine, flowers and
rhubarb, the first fresh fruit of
the season.,
Garden or field rhubarb is
different from the' hothouse,
variety 'available throughout the
winter months. Spring rhubarb
is rich, deep red in color with
green' foliage and a very tart
flavor; hothouse rhubarb has
tender, rosy stalks with yellowish
green leaves ands more deli-
cate flavor.
When buying rhubarb look for
fresh, firm, crisp, tender and,
colorfUl Stalks. Avoid stalks that
are wilted or have dried or•dis-
colored ends. For, best flavor,
rhubarb should be used as soon
as possible; keep it in a.plastic
bag in the refrigerator for a'
feW days only..
To make the most of rhubarb's
natural blush pink color, do not
peel the stalks. The skin not
only is . colorful but helps hold
the pieces in shape. When pre-
paring ,rhubarb to use in a recipe,
just ''ash the stalks and cut in
1/2-inch pieces.
Very little water kis nee'ded in'
cooking rhsibarb because the fruit
is very juicy. The tartness can
be diminished by using a sweeten--
in agent. Do not overcook rhu-
, baMpor 444,..pie,c,,es will, break.
Spring fresh rhubar15 makes
appetizing dishes. As a con-
•diment for meats, it will add
an' accent of color and flavor to
everyday meals. Home econo-
mists, present three springtime
recipes featuring this rosy fruit.
Try them soon.
RHUBARB
AND APPLE,CHUTNEY,
1 teaspoon whole cloves .
2 inch pieces ginger root
7 cups rhubarb cut in 1/2-
inch pieces (about -2 pounds
trimmed)
5 1/2 cups diced -peeled apples
(about 2 pounds)
11/2 cups chopped onion
1 clove garlic, crushed
4 1./2 cups brown sugar
. .1 cup raisins
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups vinegar
1/2 cup water
Tie cloves and ginger root
in Cheesecloth bag and add to
remaining ingredierirs. ,Bring to
boll and simmer,- uncovered until
thick (about 1 1/2 hours) stirring
occasionally.- Remove Spice bag. •
Pour into hot sterilized jars and
seal. Makes about 4 pints.
SPICY RHUBARB SAUCE
7 cups rhubarb, cut in 1 /2 -
inch pieces (about 2 pounds
trimmed)
11/2 cups chopped onion
1 cup vinegar
11/4, cups sugar
1 teaspoen ginger
'• 1 teaspoon cinnamon
1 teaspoon pickling spice
(in cheesecloth bag)
3/4 teaspoon salt.
1/4 teaspoon ground cloves
'1/4 teaspoon allspice
Dash cayenne,
Combine rhubarb, onion and
'vinegar and cook 20 minutes.
. Vegetables, fresh frorn_the
garden, are indeed marvellous
fdods. How nice it would be to
'have them all year round. Im-
possible of course, but,. you can
have the next thing by' taking
vegetables in season from the
. garden to your freezer.
With the exception 'of salad
vegetables such as radishes, cel-
ery, cucumbers, t9matoes and
salad greens which lose their
crispness during freezing, most
vegetables freeze well. The
ideal would' be to freeze enough
vegetables for use when fresh
'ones are unavailable. Fresh
potatos, cabbage, carrets, tur-
nip and spinach are available all
winter 'at a reasonable price,
thus it is wiser to save your
freezer space for such vegetables
as green and yellow beans, bro-
ccoli, brussels sprouts, green
peas, ,corn on the cob and ker-
nel corn, asparagus, swiss chard
and cauliflower.
Home economists, have se-
veral recommendations to help
you ,calculate the quantity of each
vegetable to freeze for next win-
ter. These recommendations are
.based' on six servings which
shvld feed a family of four to
Ax, depending on appetites, likes
-ca•ild dislikes. First of all, al-
low six servings'of each vege-
table per week (one serving
equals one-half cup or 3 cups
equal six servings. Calculate the
amount of each vegetable to be
frozen by multiplying each 'quan-
tify by the number of weeks be-
1TMAN
Ohrlat Cliurgb. Banda; otVen-
ing Ontario was the • setting for
a simple, impressive wedding en
May 12, 1973, when Rev. Douglas.
Gill, *186140 by Hirt. Allen
Mathews, a cleSefriend of the
bride's family, offidiated.
double Ong ceremony uniting in
marriage Miss Atfita Joy whit-
luau and Mr, William Howard,
Lindsay.
The bride is the daughter
of Dr. and Mrs. Rodger A..
Whitman of Seaforth and the
groom is the son of Mr. and
Mrs. Grant Lindsay of Selkirk.
Given in marriage by her
father, the bride 'wore a gown
she fashioned .and designed,. The.
gown of peasant style had afitted
bodice of white shantung with
Short puff sleeves of chantilly
lace. The peasant skirt was of
white shantung with an overlay
of the lace. She wore a finger-
tip veil of imported French illu-
sion falling from a Juliet cap of
chantilly lace and seed pearls.
She carried a, natural wicker
basket of -mixed spring flowers.
27, Con. 6; VIckHorbaniuk,addi-
tion to store, - Lot ,20, Con.
2; Jas. Rice, enlarge garage
Lot 16, Con. 12; Leonard Archam-
bault, implement shed - Lot 36,
Con...13; subject to Tpwnship By-
Laws. •
• Council approved an Archery
Deer Season as proposed by the
Ministry of Natural'. Resources.
Property
transfers
MATERNITY WEAR
at the
SEPARATE
SHOPPE
Main Corner — Clinton
OPEN 24 i
CLOSED WEDS. S i
• •••
HURON OatORe 51EAFOA:111/ 0Nry 1MT 24, 100.ffitil
53 Winnipeg.Street, Vanastra
PHONE 482-9083
FOR AT
ARNOLD STINNISSEN--
Life — Health and Accident
Registered 'Retirement Pensions --
Income Tax Deductabte Registered
Retirement Annuities
' • Representing . .
Sun Life Assurance "Company
of Canada
TELEPHONE 527.0410
117 GODERICH ST. EAST — SEAFORTH
Announcement' '
Havingsold our buSiness
MAIN STREET VARIETY .
to • .
-Mkt. A.:KNEtSdal
We wish to extend to henall our best
wishes and to express the hope 'that
she will continue tG enjoy the co-op3r-
ation and patronage that has been ex-
tended to us.
We appreciate and thank the people. of
Seaforth and district who have been
so kind to us during the ten years we
have been in business.
MRS. A. DE COG
(Effective May 24th, 1973).,
' ROSY RHUBARB CONDIMENTS
Barden fresh rhubarb blends 'deliciously ..witIr spices and fruits for unique tasting condiments
such as conserves, sauces, and chutneys. 'home economists feature three springtime recipes
with rosy rhubarb. Their secret ingredients are ginger, cinnamon:and cloves, apples, oranges or
raisins. Try these recfpes soon while fresh rhubarb is in season.
Rhubarb makes rosy - condiments
(Continued from Page 1) •
claion in regards to by-laws and'
agreement witlf the Huron County
Health Unit until Regular Meeting.
in June.
- That we approve the revised
insurance policy as presented by
Frank Cowan Company.
SPECIAL MEETING
A spedial meeting was held
previously to discuss present
Insurance Policies.
Mr. Dive Reed of Cowan In-
surance Company explained
changes in wording,of the present
.polibies and suggested po4sible
increases in coverage.
' Building permits were-issued
to Stewart Dale, 'pole barn-Lot 2,
Con. 2; Andrew Veenstra, im-
plement shed and double car
garage - Lot 7, Con. 1; Lloyd
Stewatt, farrowing barn - Lot
STRAWBEHRY ICE CREAM
TORTE •
I10-inch angel cake
I--quart strawberry ice cream
1115-ounce package frozen
sweetened'sliced straw;
berries
1 egg white
1/2 cup sugar
Slice cake into 3 layers.
Soften ice cream and thaw ber- '
ries, reserving 1/2 cup. Fold
berries into ice cream. Spread
ice cream mixture between
layers of cake. Beat egg white
until soft 'Peaks form, gradually
beat in sugar and reserved .1/2
cup .berries and continue beating
until stiff and glossy. .Add few
drops red food ' coloring if
desired. Spread..on top and sides
of cake. Freeze. Remove from'
freezer 10 ' minutes ,before
serving. 10 to 12 servings.
CUCUMBER MOUSSE
1 envelope gelatin'
1/4 cup water
• 3 tablespoons vinegar
3/4 teaspoon salt
Dash white peper
Dash cayenne
1/ 2 cup mayonnaise or salad
- ' dressing.
2 cups finely chopped, unpeeled
cucumbers •
2 teaspoons • finely chopped
Cou -ncil meets
Recent property transfers
made through the real estate of-
fice of Joseph McConnell,,Real-
tor, include: '
The Lawrence Dillonhouse on
Ord Street to Vernon Mero, Va-
nastra. ' ' 'The Albert Price house on •
North Street, Egmondville, to
Victor Lee, RR 4, Seaforth.
The house on Jarvis. Street,
owned by Mrs. Henry Swan, dod-
erich, now ocdupied by Marvin
Earhart, formerly of St. Thomas.
The William J. Putman house
on West Street, to James Nolan,
RR 2,, Brussels. • '
The- Gordon Billie), house on
Bast willians Street to Eug
Janes, Seaforth. , • "'The stores and apartment on
Main Street South owned by Mrs.
Ian Crockwell, Be r
Ada, to PatricIF. mile Till-
sonburg.
'The 3-acre lot, part Of lot 25,
concession 13, McKillop Town-
ship, owned by Peter Albanese,
Peter Desist() and Peter DiIorio,
of Toronto, to Douglas Gordon
Hulley, .Mica Creek, B.C.
SPRATEK
CROP . SPRAYING
Herbicides — Insecticides — Fungicides
If you hiVe weed probleMs
we have the solutions. -
High Clearance Drop NozAes
50-Foot Booms -- High Volume
Self-propelled Sprayers
Experienced, Licensed — Insured
FOR RATES, RECOMMENDATIONS, ETC.
PHONE:
MITCHELL 34c1-8218 .' '
CLINTON 482-1/20