Clinton News-Record, 1969-10-09, Page 5Mrs. Clarence Sturdy of
Clinton was installed as noble
grand of linronic Rebekah
Lodge Monday , evening by
District Deputy President Mrs.
Margaret Bowra and her
installing staff -from P 00401'
Other officers installed were
Mrs. Mary Grigg, junior past
noble grand; Mrs. Ruth Taylor,
vice grand; Mrs. Harry Cudmore,
recording secretary; Mrs. R. B.
Butter, treasurer; Mrs. Reg
Miller, financial secretary; Mrs.
Murray Taylor, warden and Mrs.
Ed Grigg, conductor.
chaplain is Mrs. Harold
Johnston. Guards Are Mrs,
William Townsend and Mrs, Dan
Gliddon; flagbearer, Mrs. Arlie
Lockhart; musician, Mrs. Harold
Wise; 13...S.N.0„ Mrs, Frank
McCullough; TA.S.N,G., Mrs. Kurt
Van Riesen; Mrs. Jack
Henderson; Mrs.
William. Jenkins; Ruth, Mrs, Wes
Holland and Naomi, Mrs. Jim
Cox.
The Huron C. unty
Board of Education
Evening Classes
1969-70
Applications are invited for Instructors for the following
Night School courses that may be offered at Central Huron
Secondary School.
(1) BRIDGE
(2) .ART
Please address your application to
R. V. WHITELY
Vice-Priricipal
Central Huron
Secondary School
Clinton, Ontario
Rebekah. .todge, installs officers
Clihtdn News-Record, Thursday, OptPIPer 9, 1009
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Drive in . . . A&P HAS A HARVEST OF FOOD VALUES WAITING FOR YOU!
Sank pahheh,
PUMPKIN
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Custom Ground at time t)i purchase
Mild & Mellow Ontario Grown
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BREAD
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TOILET TISSUE
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BARN HARDWARE
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Oct. 2 `111 Oct. 15
All Boneless Cuts
Bottom Cut
Round Steak Roast
RUMP ROAST
Sirloin Point Roast
Round Steak4Nricoerd
No Fat Added to Beef Roasts Ever at A&PI
A special program by The Canadian National Institute for the Blind was presented to the students
at Central Huron Secondary School, Clinton at an assembly held in the auditorium on Tuesday,
October 7. Peter Carless, assistant field secretary from CNIB, London, told of the growth of CNIB
over the past 50 years, pointing out the various services and methods of assisting Canadian blind
people in each of the five decades since CNIB was formed in 1918, Dan Fisher, a young blind
musician from Hamilton, added a great deal of enjoyment to the program through his guitar
playing and singing various selections. Dan Fisher is a graduate of the Ontario School for the Blind,
Brantford, majoring in music, both instrumental and vocal, and is a certificated piano technician.
This young man who .was born without sight is a self-supporting individual who makes his living
tuning pianos and entertaining throughout the district.
Thanksgiving dinner will be economical ,
Planning for the traditional
turkey for Thanksgiving dinner
this year? There will be an
abundance of these regal birds,
from the Light-weight young
turkeys (sometimes termed
"broilers") to the heavier mature
birds over 10 pounds. When
buying a whole turkey allow 3A
to 1 pound per serving.
The feasting will be
economical because all classes of
poultry are a good buy at meat
counters this fall. Canada Grade
A ,poultry is the grade most
commonly available. If,
however, you see Canada Grade
B advertised do not think you
are taking a risk in buying such a
bird. They have passed the same
health inspection as the top
grade but have been down
graded because of such factors as
slightly crooked keel bone,
pinfeathers, minor tears or
discoloration. The grade mark
will appear on a metal tag on the
skin or on a transparent bag or
on an insert inside the bag.
For small families, you may
buy a whole turkey broiler
;weighing 6 to 10:'Pounds
turkey parts such aslegelviiits
`or breasts. v/Pheses,k-liartS,,, may
come from broiler size or heavier
birds and will vary in weight
accordingly. Look for them
among the fresh or frozen
poultry displays. These are
popular items because you can
make the selection according to
the light or dark meat
preferences of your family.
"Breast of Turkey with Fruit
Sauce" uses about three pounds
of breast meat. The breasts are
boned, cut up and covered with
ja,vinegar-soy sauce blend. They
are baked till tender then served
with More of the sauce to which
fruit and thinly sliced vegetables
are added. Each of these
tantalizing dishes is "turkey with
a difference." They take little
time to prepare and will be a
pleasant change from roast
to rkey.
If' you have bought a large
turkey, the home economists of
the Canada Department of
Agriculture have an attractive
casserole to help use some of the
left-over meat. "Turkey Broccoli
Casserole" is delicious for the
day after Thanksgiving. If
desired, one package (12-ounce)
cooked frozen peas may be
substituted for the fresh
broccoli.
BREAST OF TURKEY
WITH FRUIT SAUCE
3 pounds Turkey breasts
1 tablespoon cornstarch
1/8 teaspoon pepper
1/2 teaspoon ginger
1 tablespoon prepared mustard
1 cup syrup from fruit
1/3 cup vinegar
2 tablespoons soy sauce
1/2 cup diced canned pineapple
1/2 cup sliced ca:imed peaches
•1/2 cup thinly sliced celery
1/4 cup diced green pepper
Remove bones from turkey
and cut meat into 6 serving-size
pieces. Arrange skin side up in
greased baking dish. Mix
cornstarch,: pepper and ginger,
Bleiltiv- mustaYean d liquids.
BringAo4,•boiholCook. until cleari:;•
and thickened, stirring
constantly. Pour about 1/2 cup
sauce over turkey. Cover and
bake at 350 degrees F. until
almost tender (11/2 hours),
basting occasionally. Uncover
and continue baking until
browned and tender (40 to 50
minutes). Add fruit, celery and
green pepper to remaining Sauce.
Bring to boil and pour over
turkey. 6 servings.
SAVORY TURKEY LEGS
3 turkey legs
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 cup sliced onions
1/4 cup butter
1 can (10-ounce) cream of
mushroom soup
1/2 cup milk
1/2 teaspoon savory
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika
Separate turkey legs at joints.
Mix flour and seasonings and
coat turkey pieces. Saute onions
in butter about 5 minutes.
Remove onions and brown
turkey slowly (about 15
minutes). Combine soup, milk,
savory, salt and pepper and pour
over turkey. Add onions, cover
and simmer until tender (about
11/2 hours), basting occasionally.
Sprinkle with paprika. 6
servings.
TURKEY BROCCOLI
CASSEROLE
1 bunch (about 2 pounds)
broccoli
1/4 cup chopped onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
Dash pepper
11/2 cups milk
1 cup (4 ounces) grated cheddar
cheese
40,ees,9991T.d,,t14r4IY.
t a 13,,1 e„s p, o, n s uttered
breadcrumbs
Trim broccoli into serving size
stalks and cook in 1 inch boiling
water with 3/4 teaspoon salt, until
almost tender. Drain and keep
hot.
Saute onion in melted butter
until transparent (about 5
minutes). Stir in flour and
seasonings. Gradually add milk
and cook, stirring constantly
until smooth and thickened.
Add cheese and stir until melted,
Arrange broccoli in greased
baking dish, cover with slices of
turkey and pour sauce over.
Bake in a 350 degree F. oven
until heated through, 15 to 20
minutes. Sprinkle with buttered
breadcrumbs and return to oven
until crumbs are lightly
browned, about 5 minutes more.
6 servings.
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Especially you.
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Which means you'll have doubled your money by the time
the' bonds mature in 9 years,
Buy by instalments at the Bank of Montreal
Pay as little as 5% down acid the remainder in easy payments over A year.
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