The Huron Expositor, 1974-08-22, Page 21>x
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' snacks - sa vrlchesK ak sen.Se �: sa sli s thorn. ,
.,x, , •, ,- -,:, • . r,.• .. ' ,:', •;<' , ....c,...� a.ks� bd =►1.., � bun. Cover with leaf lettuce and.,. a,�z ..d aYith ml:u.,$Z�t`d. 'Add :�' �� `�tl,ll .�
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1, l..�.. a pr Y B and q at ato se a, �p y u!? fine -.rol s
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�,. { �;� '� ;,4 Howevgr', t4oay a sandal}ch ring. Garnish with •bus#ard i€ p'arsiey• 9 �►>� ! : s tkr n y Jiee 4hlje en. :.r
.doesn't just : haveto,,.,v; desired.. X88 ?pen -Face . C�utly .endive.,' t„
k Sandwich, it can bq a "poor boy" �`' "sardine on Whole Whet Trim Crusts from.thick slices of M.arli�at�' inusiitporii5 isr salad
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K 'a "sub'marine", an "open -face"' Butter slices of whole wheat sandwich bread, Butter each slice -dressing 1 hour Cover each,fail
a •"sloppy Joe" or a "pleb" G; ite bread. Cover each .:with curly p ead with .Thousand Island' y ridlye Wand, 2
' and's r roll suit,, curl e
" r i can be 'hot or cold; the tilling can endive and 2 tomato'. slices.. Top salad dressing.'Top with a tomtit ounces chiel4en Top Wjth
be almost anything from beans with 3 sardines, 2 small onion slice anti add 4 slices hard-cooked�mushro2p_�, 4,,,serYi:ngs
e Sprinkle ApAIeI,Aprjeo# A e `
and wieners to apricots ,and rings and 1 teaspoon mayonnaise_ gg• p kle with chopped green ,p � ��e
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whipped cream and it can be onion. I/. cu a tesauce
PP r Smoked Beef On, R pp
madeon any -kind of bread, sliced
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hick or ,thin or on rolls, hard or "
soft.
For summer eating,
Sandwieli6s of all types are 'an
,,,i I � -s- sy`��fY-3;•r.Y� excellentOice, but open -face 'f r, - ••'" w� r r:.
sandwiche§'are especially •nice.
„ i 1 s l RRA n 1 They're light yet satisfying and ', y
the ingredients and the endless.
variety of combinations. that
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;„r� _ ss c 4 Y; ,; ° "n•v!. 't';yf I iJx it i { r'1�.::'cVa"�*^Ar'?,���`� o'. +'1 y+rr.4;. '+�f 1f, be used makes- them always a : '>.✓. ,
14" %r+'ix� 1"� 1
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treat.
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Typically, open-face�'{';�7 s 5t Blgyaq�'`,`v` „'. • - �' ... h,
iL i , i 'r e b•. : Y sandwiches •are uncovered.
combinations of meat, fish or
' cheese with appropriate spreads x j gyms Y' For. Ver
OPEN -FACE SANDWICHES — O en-face sandwiches are especially nice for '3�'
P P Y and salad ingredients on slices -of x
summer eating. They are light yet satisfying and the ingredients and the endless �b ead sliced thickly enough so x, fit: How else should you r@y�Tlvber the
variety of combinations that can be used makes them a treat anytime. Agriculture that it will not fall apart when
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Canada's• Food Advisory Services bffer a number of suggestions from "Smoked spread with butter. Slices of meat f {w `xRFfiyx day you purchased the diamond but as
Beef on Rye" to "Apple -Apricot Open -Face`'. Try these. or concoct your own. are folded, rolled'or layered and � � a loving investment to show you .care.
arranged on tate bread with sliced
` tomatoes, cucumbers or -pickles" t '�
Fruits- end V@g@tQbl@s green pepper, lettuce or sliced fr , The Ansett Jewellers have the select- .
hard -cooked eggs. Garnishes may .M tion and knowledge to help ,make that
be 'parsley, `s.pr`.igs, carro(,;,curls,
chopped green onion, even a.' perfect choice. Each of our diamonds..
Caution in ; conning avO�ds spoilage dollop of whipped cream. In ; and gemstones is metiou.lously
eresting combinations can also be i
examined b our Graduate Gemolo ist'
made using fruits, such as apple r•a° ;� �' y g
Home••canning is an excellent. pre-cooking allows . rapid heat reached in a boiling water bath. slices or apricot halves. Usually { G I A
Way, ca'piuring .all' the frsh penetration during pr,�gsing. This high temperature kills the open -face sandwiches are most y ( ' y
beautyand taste of summer fruits. harmful bacteria which may not p �� ' � M��
Air -tight containers must be y easily eaten with a knife and fork. t;'` �+� t 3
and vegetables to enjoy at any be destroyed at boiling a x•
used so that no spoilage Y g •Here' are a few ideas for
time. Anyone can can if they have organisms can find their way into temperature in low and non-acid o en-face sandwiches ro-vide�
the proper' equipment and a the containers after, processing., :foods. Canned meat, fish and by Agriculture Canada's, Food " �, r ; •
67
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knowledge of safes canning A headspace of a half'to one poultry must also be -processed. ,.Advisory Sewices:Ilfyour guests
practices. • Food dvisory inch should be left between the this , way. If you are using a have a creative -spirit - simply
Services, :Agriculture .nada surface of the liquid and the top,of . pressure canner, carefully follow provide the "fixings" and let
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provides, a 'check list of so e e container to prevent liquid the s"Pecitic directions supplied by everyone concoct their own. amond so 8 re, eomplerrii6rited by an
recommended procedures to the manufacturer. elegant sculptdred setting of yellow talnd
p o boiling out of the jars during _ Ham and Chicken Open -Face w r •
R+ ensure successful canning with no p cessmg. --It is wise to fill only as many white 0old.
e spo""Hage. boiling water bath. is containers as be -processed at ' .22 ct. - 14-18 kt gbld
Vegetables in
--Two methods of packing, known satisfactory for processing fruits one time. Spoilage may occur if g VS Clarity - J color,
as Cold Pack and Hot Pack are and tomatoes since they are acid too much time elapses between
p used in cannrhg fruits. and 'foods and can be canned safely at packing the food and processing good supply a`�y'' y _,
vegetables. The fold Pack boiling temperatures. For this itAn ,:t f -"t a _''6
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method is satisfactory for fruits-' --In cannin only the correct for August
method of processing, a large g �I g "'(sinco 1950}
acid tomatoes. With this method, kettle with ac over and a rack or length of time and the correct A very , wide range of the prepared raw fruit is placed metal basket to keep the jars from temperature, and pressure for vegetables will be available Clinton — Walkerton — Seel'orth .
cold -in the. containers, then the: resting directly on the bottom of processing will prevent spoilage. during August in ample supply.
fruit is `completely covered with the kettle are required. The ke'ttls The vegetables available include:
hot syrup or in the case of should be deep enough formater --Honlv,"nned` foods should be cabbage, carrots, cauliflowers,
tomatoes, hot. torn ttQ} ice. to cover the tops of the .jars by at mused.withi'n a year for optimum celery, 'chicory., ' sweet corn,
--All vegetables must b packed ' least two inches without boiling' quality. tomatoes, green beans, beets, r.
using the Hot Pack m od. The over. If ,you have specific questions;. -cucumbers, egg plant, endive, AM
b vegetables are partially'cooked in __vegetables are low=acid foods on the preserving of fruits and escarole, leeks, lettuce, onions, �+
water, "then placed hot in the and must be r c ed i a ve. etablcs contact your yprovinc�ial ,parsley, - peppers, radishes, ' =
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contaiine'rs and covered with the pressure cannel. This, type ,af, epa'k 11-ent ,ole `Agricultu.re or' shallots, squash, spinach,
water in which they, were, cooked canner can heat foods to a higher to Food Advisory Services, broccoli, Brussels sprouts and
or with fresh boiling water. This temperature that cannot be Agriculture Canada.Ottawa, mushrooms.
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PhSnra" 527-1010-
SEAFORTH'
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STEDMANS SIDEWIALK, SALE
Ladies One Size Su-mwer
Panty oseToy'.Aisortment,
: for $1w s /2'price
Non -Stick
1 Dozen — 7 ounce
00keware.,
'6 -different sizes _ asses
088
8,81,
ea. - •
• i lron.i'ng Board
icniu.-Supplies
ad & CSet
1/2� .47
price ....:.,..,,: • 2t
Check rack tit tables of Queen Size '.
summer
M,
Poutthose
etc an ise
Beige, Spice -
Reduced
to
30
5�O
- Off2 for $1
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Supplement to - -T6 Httran Expositor apd The Womb host, August
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