Clinton News-Record, 1956-04-12, Page 141,r47.17,71:11,
PACM TW4Vig e l'441110.N. X.I.V10-AVCORP TaMSDAY, A?IW,1 12, 195E
Skilled craftsmen, Ron Slate, left, and John Cochrane, are shasi;n . connecting terminal blocks
to 'the main frame in Clinton's new dial telephone exchange in the weeks prior to the cutover.
All telephones served by. the exchange are connected to this frame, and there is a terminal for
each line.
Fluid milk easily transforms
basic foods into sUpper dishes that
please all and give our Springtime
meals 4 real "lift".
You know the Old saying about
"In the Spring ." Well, it
seems to us' that in the spring a
homemaker's fancy turns eagerly
to thoughts of "What'll we have,
for supper?'" For seasons come•
and seasons go, but the desire for
supper dish ideas goes on almost
forever.
So this week we're suggesting a
fine casserole dish . . . Corn and
Ham Scallop with Cheese Swirls.
An excellent way to use up bits
. of the Easter ham, this easy-to-
make casserole will , certainy hit
the spot. Gay and colorful with
bits of ham and green pepper,
you'll like the texture and delight-
ful flavor. Delightful beeause it's
made with milk, the fluid dairy
food, it is a complete complement
to springtime supper dish ingred-
ients such as we have here. Cheese
Swirls with just a tang of mustard
top the casserole perfectly and
make the dish truly a "one dish
meal",
With glasses of icy cold milk
and a crisp tossed springtime
salad, you've the main course of
your meal all ready. Fresh or
canned fruit is really the only
addition needed,
Two other supper dishes . . or
luncheon ones for that matter . . .
are included with the Corn and
Ham Scallop recipe. The first is
for Salmon French Toast Sand-
wiches and the second for Tuna a
la Reine, served in novel bread
cases , . a crisp toasty base for
the creamed tuna. Either of these
°suggestions will be a boon for
hurry up meals and of course for
variety's sake too, Both of these
dishes •are made with milk, the
dairy food with the protein,, cal-
cium and riboflavin counted so
essential for everyday health. * *
CORN /AND HAM SCALLOP
WITH CHEESE SWIRLS.
(Makes,Four Servings)
4 tablespoons butter
3 tablespoons diced onion
3 tbsps. diced green pepper
4 tablespoons flour
3A., teaspoon salt
Vs teaspoon pepper
11/2 cups milk
1 (10 oz,) can cream style corn
2 cups mimed luncheon meat
or cooked ham
2 cups, biscuit mix (prepared •
or your own)
2/3 cup milk
1 teaspoon prepared mustard
cup grated Canadian ched-
dar cheese.
Melt butter in top of double
boiler over direct heat. Add onion
and green pepper, cook slowly for
,5 minutes. Then place over hot
water. Add flour, salt and pepper,
blend until smooth. Gradually add
11/2 cups milk, then corn, stirring
constantly so that sauce will re-
main smooth. Stir and cook for
5 to 10 minutes until sauce has
thickened. Add meat. Cover.
Add 2/3 cup milk all at once of
biscuit mix in a bowl. Stir with
fork until combined. Turn out on
a lightly floured board and knead
gently about 10 times. Roll dough
into a rectangular piece about 14-
inch thick. Spread evenly with
mustard, then sprinkle with cheese.
Roll in jelly roll fashion and cut
in half inch slices.
Pour corn and ham mixture into
buttered 11/2 quart size baking
MARIE FRASER, of the
Dairy roods Service Bureau
dish and cover with cheese Swirl%
Bake in hot oven (450 degrees F.)
for 15 minutes, then reduce heat
.0t 450 degrees F. for 15 minutes,
Se-ive immediately.
* I *
FRENCH TOAST SALMON
• SANDWICH
(Makes Four Servings)
1 (8 oz.) can salmon
2 tablespoon diced onion
2 tablespoons mayonnaise
salt and pepper
8 slices buttered bread
1 egg, beaten
1/2 cup milk
dash of salt
Drain and flake salmon. 1Com-
bine salmon, onion, mayonnaise,
salt and pepper. Spread evenly
on 4 slices buttered bread, top with
remaining slices.
'Combine beaten egg with milk
and salt. Pour into a flat dish.
Dip sandwiches into milk-egg mix-
ture. Saute in hot butter until
delicate brown on each side. Serve
hot with a garnish of parsley.
XPIJ Meets
The Auburn Young People's Un-
ion met Wednesday, March 28,
with Betty Sturdy in charge, Wal-
ter Cunningham read the Scripture
and Gladys McClinchey led in
prayer, Betty Sturdy gave the
topic "Stewardship and Training."
President John Buchanan presid-
ed for the business part of the
meeting.
Knok WA
The Woman's Association of
Knox United Church was in the
charge of Mrs. C, Millian for the
devotional period, with Mrs. C. C.
Washington at the piano. The
Scripture lesson from Matthew 27,
was read by Mrs. Henry Brindley
and prayer was offered by Mrs,
Albert Campbell. 'Films on Alaska
and "Faye Oaks" were shown and
'the script narrated• by Mrs. Alvin
Plunkett and Mrs. Charles Straug-
han. A quartette number was, giv-
en by Mms. F. Piaetzer, Mrs, J. J,
Robertson, Mrs. George Million
and Miss Sadie Carter.
The offering was• received by
Mrs, Ted East and Mrs. William
Gross.
Mrs. John Durnin presided for
the business period. A minute's
silence and prayer was observed in
memory of Mrs. R. D. Munro, a
member and pianist of the Assoc-
iation who recently passed on. '
The minutes of the previous
Legion Auxiliary
Plan For Evening
Mortgage To Burn
The regular meeting of the Lad,
les Auxiliary 'to the Legion took
place Monday evening, April -9,
with the president B. Cooke in
charge,
Further plans were made for
the social evening April 20, when
the mortgage will be burned, The
Zone Rally, to be held here on
Wednesday, May 16, was discus-
sed.
• There were •two new candidates
for Membership, Comrade M. An-
drews asked for ten volunteers to,
canvass for the TB X-Ray Clinic
in June,
A draw for a suit of clothes will
take place May 17, at the Legion
Following the meeting Comrades,
Knights and McAlpine conducted
a penny. sale, which was enjoyed
by.the many members present. A
delicious lunch was then served by
Comrade M, Dutot's group.
HOLMESVILLE
Rita Cluimore visited Mr. and
Mrs. Harry Cudmore last weekend,
The Woman's AsSoelatiOn Meet*,
ing has been postponed until April
1.6.
• Sunday morning services will be..
gin in the church on Sunday, May
6, for the summer season.
Mr, and Mrs. p, B. Gliddon were.
in Detroit last weekend with their
son,in-law and daughter, Mr. and"
Mrs. Nelson Brown,
Last Sunday was Communion
Sunday in Holmesville 'United
Church, On this occasion six per,:
sons joined the church on PrOfeas-
ion of faith: Anne Farquhar, Bar,
'tiara Yea, Diane Houghton, Robert'
Grigg, Franklin Yeo, Edward Mc-
Cullough. Miss Patricia McKenzie
joined the congregation on trans-
fer,
0
Montrealers spend 11.7 cents of
their food dollar on meals in r es,
taurants; in Winnipeg the figure
is 19.9, Toronto 9.4, Vancouver
8.3, Halifax 3.9.
MILK TRANSFORMS, BASIC FOODS_
Springtime Supper Dishes
Cramped Into Sitting Posture ttaeli Wires
News of Auburn
• Correspondent — MRS. FRED ROSS
Phone Dungannon 9 r 15
F. of A. Card Party
At Londesboro
The Hullett Township Federa-
tion of Agriculture held a very
successful card party and dance
in the Londesboro Community hall
on 1April 4. Everyone reported' a
good time. The, prize winners for
cards were:, ladies' high, Mrs. Jos-
eph. Flynn; low, Mrs. Arnold Dale;
lone hands, Mrs. Harvey Taylor;
men's high, Jack Riley; low, And-
rew Lawson; lone hands, Murray
Lyon.
meeting were read by the secre-
tary Mrs. Kenneth McDougall, and
adopted as read. Mrs. Everett
Taylor, the treasurer, gave the fin-
ancial report. Benediction was of-
fered by Mrs. John Durnin.
*me *
TUNA FISH A LA REINE
(Makes Four Servings)
4 tablespoons butter
4 tablespoons. diced celery
2 tablespoons diced onion
4 tablespoons flour
% teaspoon salt
lk teaspoon pepper
1 cup milk
1 (10 oz.) can cream of mush-
room soup
tsp, Worcestershire sauce
1. (7 oz,) can tuna fish, flaked
4 slices bread, 2 inches thick
melted butted.
yi cup chopped parsley
+Melt butter in top of double
boiler over direct heat. Add celery
and onion, cook for 5 minutes.
Then place over hot water. Add
flour, salt and pepper and blend
until smooth. Gradually add milk,
then soup, stirring constantly so
that sauce will remain smooth. Stir
and cook for 5 to 10 minutes until
sauce has thickened'. Add Worcest-
ershire sauce and tuna fish. Cover.
Cut crusts. front bread. Hollow
out a square in each slice of bread
with a fork leaving a inch rim
on outside of hollow. Then brush
both sides of bread slices with
Melted butter' and arrange on a
cookie sheet. Place in the oven
about 5 inches from broiler, acid
broil until golden. brown on both
sides.
Add chopped pariley to tuna fish
mixture. Place toasted bread on
each plate and. fill hollowed square
with hot mixture. Serve immediat-
ely.
EVERY DAY!
ALBERT ST.
EVERYBODY NEEDS LOTS OF
NO OTHER ONE FOOD IS SO GOOD FOR YOU!
You receive over 100 separate elements
.in every glass of milk you drink — high
quality proteins, vitamins and minerals,
to keep your health and energy at its peak.
Drink milk every day!
Keep our pure sweet milk always on hand.
Phone Us Today For Home Delivery
OUR NEW TELEPHONE NUMBER IS
HUNTER 2.9342
CLINTON
ON:i4-,1",474;14:0
',0„9"t.r.44•
•
Here's your Springtime
pick-up, dairy fresh, and
brimming with nourishment.
In every glass, you get protein
for the growth and repair of
body tissue; calcium, the
tooth and bone builder;
riboflavin and vitamin A for
bright eyes and clear skin.
Brighten upl Drink three
glasses of milk every day,
For delicious Ways to
use milk, write for
Marie Fraser's new
Milk 1?ec1pe Booklet.
YES! EVERYBODY LIKES and NEEDS
M-I -L-K
At any age, milk is your best food! It is truly
nature's most perfect food, rich in riboflavin
for vitality and a sense of well-being, calcium
for strong bones and teeth and for serene
nerves, and other health-building minerals and
vitamins.
A daily, quota of milk is vital to all growing
youngsters, a real health-and-energy booster
for all grown-ups and a miracle , food for
older people, helping them maintain youthful
vigor. Remember you never outgrow your need
for milk!
Be sure every member of your family gets his daily quota of our
pure, fresh milk. Get it at your market or order it
home delivered today!
a
CLINTON DAIRY
• •••:44,:if;;X,:.•,...:.
DAIRY
Obt SERVICE OF
FARMERS' CANADA
409' Huron Streel, Toronto
OurPhone Hu 2.9383
Number Is