Clinton News-Record, 1970-07-09, Page 13Cutiwirp•airt0 Cotner
recommends
Beef Saute, a la Deutch
Thousands of cucumbers
rocs the province have
ddenly appeared diseased over
e last few days, and many
ommercial growers and home
deners are expressing grave
oncern over the condition of
eir plants.
Dr. John Sutton, Plant
athologist, Botany Department,
niversity of Guelph, says
ucumber leaves appear bleached
r light brown, especially near
of margins. Both the seed
ayes, or cotyledons, and the
rue leaves-are affected.
Adverse ,weather conditions,
ys Dr. Sutton, have caused this
roblem in. most cases.
ucumbers were severely chilled
week ago when night
mperatures fell almost to
reezing point. Wind, windblown
d, and wind-driven rain have
dded to the problem.
In nearly all cases no
sease-causing fungi or bacteria
are involved. There will thus be
no spread of the condition from
affected to non-affected plants.
Dr. Sutton says cucumbers at
the second or third leaf stage,
and on which younger leaves
have already begun to develop
since the cold spell, will
probably recover if there is
warm weather over the next few
days.
But, extremely young plants
in the first true leaf stage, and
on which the cotyledons are
bleached or brown in color, are
76 06 BUSINESS WitH YOU 'S'EE.
'482,..7-911r
i BART'S IttESf SUPE •
Fresh crisp head lettuce is attractive in its simplicity, This salad idea takes but a few moments to
prepare according to the home economists of the Canada Department of Agriculture. After
removing a few outside leaves the firm head of lettuce is cut into wedges or slices. A variety of
dressings are provided and the diners help themselves.
Salad dressings add pleasure to summer
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,A1W1440.?..vf var....L 4.44.,40 ,4,W : .:1Cf
24-oz
Loaves 4
14-ot fins
A&P Brand, Fahey Duality
APPLE SAUCE 5
SUPER RIGHT BRAND
SMOKED COOKED
PICNIC STYLE
Pork
Shoulders4-6 Pounds
QUARTER PORK LOIN
CUT INTO "Great On
PORK A Grill" CHOPS 9 tic) 11A
Pk
FRESH CLEAN BONELESS .
PORK BUTT ROASTH368$,E1
SUPER-RIGHT QUALITY FROZEN PORK SIDE 78 SPARE RIBS "GREAT ON
c4 A GRILL" lb
FROZEN IMPORTED
Centre Loin
Chops
WEST ST., GODERICW
Reg, ea. 30c—Buy40 •SAVE'21c
Jane Parker, Daily Dated
BREAD Sandwich
Rib Loiri
Chops
al. Ann Page
r SALAD DRESSING ":fr--oz 4 9? r
Cheerios 10-oz; Trix, Coco Puffs, Lucky Charms 8-oz
SAVE UP TO 11c
BIG G CEREALS 2 Boxes 79?
Dessert Powders
SHIRRIFF Jelly 3-°z Pk g 101
Beef, Irish, Chicken and Turkey Reg. Price 44c -- SAVE Sc
(LARKS STEWS tin 3 951
ECUADOR, GOOD SIZE.
ANANAS lb
Lowest Price in Yeats
BUY THEM BY THE HAND
BRADFORD
41244 LETTUC
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FRESH
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Full
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heads
All peicaa guaranteed effective through
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Reg. Price 59c — SAVE 20c 99se
Get acquainted with Cornish
Hens. These tender little birds
are sold whole, weigh about
a pound each, and are all light
meat. You can usually find them
in the frozen food department
or in the poultry section of your
local supermarket.
Home economists, Macdonald
Institute, University of Guelph,
suggest stuffing each bird with a
tangy carrot dressing, then
slowly roasting them on a
barbecue rotisserie, Each bird is
served as an appetizing
individual dinner.
Stuffed Cornish Hens
Thaw 6 frozen Cornish game
hens. ,Stuff, but don't pack, with
carrot dressing.
Truss birds, skewering
openings, tieing wings to body
Qiihtdo NeWs-Recdrci, Th9rsday, J9Iy 9, 1970 .SA
Nailinamonnunnumanavonaunommosonannnufiamalimoutiausanimminounamomm
I Menu of the week leaveYoUr
away*.
from-home
worries
withus
INGREDIENTS
1.1/4 beef tenderloin cut in 1/4"
wide strips
1 tablespoon butter
oz, fresh mushrooms sliced
1 medium sized onion sliced
sliced.1 green pepper sliced.
$ wine or sherry
11/2 cups boiling water
2 tablespoons. Bovril beef cordial
1 •teaspoomeorestarc.h
Salt and pepper
METHOD
Heat skillet then add butter.
When melted, add mushrooms,
onion and green pepper. Cook
until lightly browned. Add the
tenderloin strips, flipping the
meat for two minetes.
Next step is to add wine or
sherry, boiling water and Bovril.
Bring to a boil, and then simmer
for five minutes. Remove from
heat, add the cornstarch, diluted
in a quarter of a cup of water,
and bring back to boil. Season to
taste and serve,
Attach spit and turn on
motor. Have medium coals at
back of firebox and a drip pan
undei birds. Roast *about one
hour, or until tender, basting
frequently with butter and
lemon juice. Serves six.
Carrot Dressing
less likely to recover. Replanting
is thus advised,
FLOWER CALLERS
Women buy their own
flowers, according to the survey
recently conducted by the
Canadian National Total-Market
Index Ltd. The survey showed
that more women call florists
than men.
Salad dressings may be as
varied as the salads they
accompany, and will increase the
flavor and taste appeal. If the
salad has many ingredients and a
distinctive flavor the dressing
should be a plain one.
Conversely, where the salad is
simple the dressing may offer
extra flavor or color contrast.
Individual salads may be
made from a head of lettuce by
cutting into wedges or slicing
into rounds. They will be
enhanced by a choice of
dressings and will indeed be
"worth their salt". The home
economists of the Canada
Department of Agriculture have
selected several dressings from
their tested recipe files.
CUCUMBER CREAM DRESSING
1/2 cup mayonnaise
1/2 teaspoon sugar
'At teaspoon salt
Few grains pepper
1 to 2 tablespoons vinegar
3A cup finely chopped peeled
cucumber
cup whipping cream
Combine all ingredients
except whipping cream. Just
before serving, whip the cream
and fold into cucumber mixture.
Makes about 1 34 cups. ,
COTTAGE CHEESE DRESSING
1/4 cup mayonnaise'
1/4 cup chili sauce
1 cup cottage cheese
2 tablespoons chopped sweet
pickle
1/2 teaspoon ,salt
1/8 teaspoon pepper
Combine mayonnaise and
chili sauce. Add remaining
ingredients and chill. Store in
refrigerator. Makes about 1 1/2
cups,
ONION CREAM DRESSING
'/2 cup table cream
2 tablespoons cider vinegar
:round Beer Casserole
Meshed Potatoes
Tossed Green Salad
strawberry Cobbler
Whether you. prefer eating
fresh Ontario strawberries out Of
hand, dipped in sugar and spur
cream, or in a. simple
cobbler-style dessert, atrawberry
season is upon us and should he
enjoyed fully while tt boa. To.
lengthen their _storage life and
retain the maximum amount of
vitamin C, strawberries should
be kept cool and dry, and be
washed just before using, says
-the Woo Food Council,.
Ontario Department ' of
Agriculture and Food.
Strawberries freeze best if.
packed in either a dry sugar pack
or a thin sugar syrup, although a
few whole berries frozen on
cookie sheet arid then popped
into a plastic bag proVide
good berries for garnishing
purposes later.
STRAWBERRY COBBLER
2 cups strawberries, sliced 2 cups strawberries, sliced
'/2 cup sugar '/2 cup sugar
'A cup water 'A cup water 1/3 cup chopped green onion
4 tbsp. shortening 4 tbsp. shortening Combine all ingredients and 6 tbsp. sugar
sA 6 tbsp. sugar chill thoroughly. Makes about sA 1 egg, beaten 1 egg, beaten cup dressing.
1/2 tsp. lemon extra et
11/2 cups POLO
21/2 tsP• bOdo0 powder
1/3 tsp, salt
'/z cup milk
whipped cream
Mix water and sugar together.
Put thick layer of berries and
sugar-water mixture in a
bettered baking dish. Blend ,
shortening, sugar, egg, ..and
flavoring until fluffy. $ift
together flour, baking powder,
and ,salt. Add to dry nibttore
alternately with milk.
'Spoon batter over berries.
Spread evenly. hake at 375
degrees about 30 minutes. Serve
warm with sweetened whipped
cream. Serves 4 to 6.
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TRUST COMPANY SINCE 1800
W. R. Curry, Manager
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Cooking can be lets of fun, if
famous chef is wining to give
ou gourmet recipe that'd
utstandingly good and yet not
fficult to prepare in your
ome,
One of the most popular
hefs Quebec, ready to share a
ew of his cooking secrets, is
arino Diziazo, the highly
illed Chef de Cuisine at the
Holiday Inn in Downtown
ontreal:
Beef Saute a la Deutch is one
of Chef Dizzazo's favorites and
it can be prepared at home with
very little fuss or trouble. It's a
taste treat so deliciously blended
that your entire family is likely
to insist that you serve it many
times again,
Accompanied by rice or
oodles, or with vegetables of
our own choice, this gourmet
ipe is sufficient to serve four
ople. Why not try it today?
1/2 teaspoon sugar
3/4 teaspoon salt
Dash pepper'
Few drops tabasco sauce
ornish hens provide
barbecue treat
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup dry bread crumbs, lightly
browned in butter
1/2 cup chopped walnuts
1/4 cup butter
',/2 cup brown sugar
1 egg
I clip finely shredded carrots
tbsp. parsley flakes
and 31egs to tail . Using a long Sift, flour with baking
holding fork-r --mountr—birds---powder;-salt-and--spices".,--Stir-in--
rosswise on spit, alternating crumbs and nuts. Cream butter
front-back, front-back. DO NOT with brown sugar; add egg; mix
have birds touching: well; blend in carrots and
Brush birds with butter and parsley. Lightly, stir carrot
emon juice. mixture into dry ingredients.
Weather blights cucumbers