The Huron Expositor, 1978-12-14, Page 21ELECTRONIC PRINTING CALCULATOR
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1 Ontariq Street
Stratford
271.2050
Member: Canada Deposit Insurance Corporation
Nwallov
' COLA.
9 30 oz. el ..
Per case pins Deposit
SHOP PIE
& Phis Tax
DUBLIN DFIED MILL
u
to, Special
10 oz. 1 .9 9
Per case Plus Deposit
The
Pop
Shope('
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Always
read the small
print!
It's your mortgage . . .
1 / A OmforotngeagpeergenstAnsaou1nstdolrieend
61 much, but over the years it can
add up to thousands of dollars. Your dollars.
That's why 101 pay you to talk to us before
you take out a new mortgage. After all, it is
your money and that's no small thing.
VG
VICTORIA
AND GREY
MUST
Since 1844
Contact our branch manager:
Tri ed and t ru
1 I I x 1
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• Tfik 11 VRO EXPOSiTQFI DECEMBER 14,1978
rel a S • e
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From Expositor staff members
gingerbread
Cookies • that
;:kids can :make,
. gingerbread cookies
(Cut with Gingerbread man
cutter)
1 c. margarine
1 c. -W. Sugar
1/2 tsp. salt
2 Eggs.
2 tbsp W. vinegar
1 c. molasses
6 c. flour (all purpose)
2 tsp., B. Soda
4 tsp. Ginger
1. tsp each •of cloves,
namon, nutmeg.
Chill dough overnight in
frig before Oolling but. Bake
7-10 min. at 375°. Decorate
as desired.
. Lori Consitt
Mrs. Santa's No-Cook Candy
[18 Pieces]
A good recipe for
. children to make
3/4 c. melted butter
2 tbsp. orange juice
i tsp grated orange peel
% cup powdered milk solids
2 cups sifted confectioner's
sugar
1/2 cup finely chopped nuts.
Combine butter, • orange
juice and peel. Gradually stir
in powdered milk solids and
sugar, beating until smooth.
Stir in nuts. Drop, from
teaspoonfuls onto wax paper.
Add a few drops water if
candy gets dry. (Mrs. Elbert
Whilcomb. N.Y.) Taken from
the "Successful Farmer."
Shortbread
1 lb. Butter
1'h c. sugar
( '/3 c. brown, 1 c. icing'sugar)
1 egg yolk
About 4 1/2 cup of all purpose
flour
Mix all ingredients knead
on floured board about 20
times.
Roll out to desired
thickness and cut into
shape
Ba at 275° until de-
licat y browned.
Winn McLean
NOVA SCOTIA BLACK
FRUITCAKE
2 loaf cakes
4 ounces candied citron,
coarsely chopped ,
ounces candied lemon peel,
coarsely chopped
2 ounces candied, orange
peel, coarsely chopped"
V2 pound candied cherries,
halved
1 pound candied pineapple,
shredded
1 pound golden raisins
1/2 pound seeded raisins
4 ounces currants
'A cup dark rum, cognac or
sherry
4 ounces almonds, blanched
and shredded
4 ounces walnuts or pecans,
coarsely chopped
2 ctips sifted all-purpose
flour
1/2 teaspoon mace
1/2 teaspo\n cinnamon
1/2 teaspodh, baking powder
1 tablespoon milk
1 teaspoon almond extract '
1/2 cup butter ,
1 cup granulated sugar
1 cup brown sugar, packed
5 eggs
Mix the fruits. Add rum,
cover and let stand overnight
2. Preheat the oven to slow
(275' F.). Grease one 10-
inch tube pan or 1 large
Xmas cake pan or two 9, by 5
by 3-inch loaf pans. Line with
brown paper and grease the
paper. Let paper extend 1/2 "
above tins.
3. Combine the fruits, the
nuts and one-half cup flour.
4. Sift together the remain-
ing flour, mace, cinnamon
and baking powder. Mix the
milk with the almond extract.
5. Cream the butter until
smooth, adding sugars
gradually.. Add the eggs, mix
well and add the milk
mixture. Add flour mixture;
mix well.
6, Pour the batter over the
fruits and nuts and mix
thoroughly. Fill the pans and
press batter down firmly.
Place sheet brown paper on
top of pan resting on brown
paper, lined sides.
7, Bake tube cake about
four hours, loaves about,
three hours4et cakes stand
thirty minutes. Turn out onto
.a rack and peel off the paper.
8. Wrap cooled cakes in
cheesecloth ,f caked in rum,
cognac or sherry. Place in a
crock or deep kettle and
cover tightly. as the cloth
dries, dribble the sameliquor
over it. Let ripen one month
before frosting with a layer of
the following two frostings.
When dry, spread the milk
frosting evenly.
ALMOND PASTE
1 pound almonds, blanched
1 pound sifted confectioners'
sugar
3 egg whites, lightly beaten
1 teaspoon almond extract
1. Grind the almonds
finely.
2. Add remaining ingredi-
ents; mix thoroughly. Spread
over the dry.
- MILK FROSTING
1 teaspoon butter
11/2 cups sugar
1 tablespoon light corn syrup
1/2 cup milk •
- 1/2 teaspoon almond extract
1. Cook the butter, sugar,
corn syrup and milk to
234® F., stirring.
2. Add the almond extract
and beat until of a soft fudge
consistency. ,Spread over
almond paste. Let, dry.
PECAN FINGERS
1 c. butter
1/4 c. confectioners' sugar
1 t. vanilla
1 T. water
2 c. flour
1/4 t. salt
2 P. ground pecans
Confectioners' sugar
Cream butter; add sugar,
vanilla and water. Beat well.
Add flour and pecans. Chill
for about 1 hour. Shape
dough into small, fingerlike
rolls, Bake for 1 hour at 250°.
While cookies are still warm
roll them in confectioners'
sugar. Makes about 5 dozen.
NOTE: If you wish, form
cookies into crescents, balls
or other' shapes. Always -roll
baked cookies in confec-
tioners' sugar.
APRICOT SNOWBALLS
2 c. uncrushed cornflakes (or
bran or wheat flakes)
1/3 c. diced pitted dates
2/3 c. diced dried California
apricots
1/2 c. chopped pecans
1/4 c. honey
3 T. butter or margarine
1 t. vanilla
Granulated sugar t optional
Strips of dried California
apricots, red glace cherry
halves
Using a rolling pin, crush
cornflakes between 2 sheets
of waxed paper. Stir crushed
cornflakes/ dates, apricots
and pecans until well mixed
in large bowl. Melt honey
and butter in small pan;
blend in vanilla. Pour over
conrflake mixture; mix
thoroughly. Chill 30 minutes.
Use, 1 tablespoon of mixture
to form each ball. Roll balls
in sugar, if desired, Gunn'
each with a strip of aPricot or
a cherry half Serve
immediately or cover and
chill until needed.
SHORTBREAD
1:IUNGARkiN
1 cup butter
1/2 'cup cornstarch
1/2 cup, icing sugar
1/2 tsp. salt
2 cups sifted flour
Sift 4 times and ,then add a
little at .a time ti
1. creamed butter,
2, Work in with spoon
3. Turn on floured board and
knead until 'cracks slightly.
4. Roll gently to 1/2 " thick-
ness.
5. Oveh 325 - 20 minutes,
SWEDISH BUTTER
COOKIES
1 c. butter
:4:14 egcg,susgepalrarated
1 T, cream
1 t. vanilla
2 c, sifted flour
1/2 t. baking powder.
% c. chopped pecans
Cream butter and sugar. Add
egg yolk, cream and vanilla
arid mix well. Sift flour with
. baking powder and add ,to
butter mixture. Stir in nuts,
Form dough into small balls •
and dip in egg white, then
chopped pecans. Make a
small indentation in the
center of the balls of dough
after placing them on an
ungreased cookie sheet. Fill
indentations with jelly or
with -a red or green
maraschino cherry half. Bake
at 350° for• 20 minutes.
Handle carefully when re-
moving frbrii cookie sheet as
they ,are very fragile.
The EmplOymentTax Credit
Program was introduced by the
go'vernment of Canada to stimulate
employment in the private Sector.
In essence, we're encouraging
you to expand your work force
by providing a tax break for your
business.
The potential annual tax credit
for each new employee is over
$3,000. And,there is no limit to the
number of new employees you
can hire.
Now, by using the experience
we've gained so far, we've
changed the program to make it
even more attractive.
Up to 33'A% more tax credit.
The maximum term for the tax
credit has been increased from
nine' to 12 months for each new
cin-
Participate in Canada's Employment Tax Credit Program.
employee:That means up to 33V3%
more tax credit.
Greater eligibility.
We have expanded the number
and types of businesses eligible
to benefit. Now almost every busi-
ness that's been operating in
Canada for a year or more can join in.
Wider choice of new employees.
Now, almost anyone who's
unemployed and registered at a
Cangai.Employment Centre for a
minimum of two weeks is eligible.;
A minimum of red tape,
We've simplified the procedure,
so you can do the whole thing,
from beginning to end; withlyit, two
single page forms. •
For full details on the program,
contact any Canada Employment
Centre/Canada Manpower Centre.
EMPLOYERS:
CAN YOU IGNORE
A POSSIBLE TAX CREW
OF $3,000 OR MORE?
Or
. •
NVeNS\
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4
The
m New
VictorModel 100
Xiuron • Txpositor
Since 1860, Serving the 'Community First
Phone 527-0240
Seaforth, Ont.
loorotiosam...tUriiiimmonealiihr' ‘11•INIMMEIMI•10.*.,
do Employment and Emplei et
ml
do
Canada immigration Canada
Bud Cullen, Minister Bud CUllen, MInIstre