Clinton News-Record, 1970-07-30, Page 15Here are some •facts about the
rise of aircran for selective
traffic law enforcement by the
Ontario Provincial Police in
1969; quoted by the Qntario
Safety" League.
There were five chartered
fixed-wing aircraft operating in
the London, Hamilton, Tovonto,
Ottawa, Sudbury areas -- and
they logged 3793 flying hours.
In 1970.71 a sixth plane will be
engaged between Peterborough
and Believille. The program is
now in its fifth successive year.
In 1969 the aircraft observed
18,338 hazardous moving traffic
violations, resulting in a charge
being proffered every 10 minutes
of air patrol. Cars travelling
between 90 to 130 mph, which
normally escape pursuit by
ground units, were apprehended,.
Reporting this to the
Legislature, the Attorney,
General said it demonstrated the
value of aircraft by practiCally
eliminating high-speed pursuit
and the inherent dangers to the
public and police in such cases.
Commenting, an opposition
member said; "I would think
that about the only way we
could stop them from going 130
THINK!
'DON'T
SINK!
BE. WATER
WISE!
Ssess"..^.0"..MoseeNissol
would be, to bomb the road." •I *
Women drivers In the U.S. will
outnumber men .drivers during
this decade, according, the
Bureau of Public Roads, quoted
by the Ontario .safety League, In
the pest three years,, female
.driver registrations have been
increasing from 3 per cent to 6,
per .cent per year, male
registrations at a 1,5 per .cent
rate,
Accelerator, brakes and horn are
used in good driving. In bad
driving they are usually
over-used. Expert driving is
smooth, controlled and
inconspicuous, says the Ontario
Safety League.
SUN LIFE
.a
progressive
company
in a
progressive
industry
GORDON T. WES'TLAKE
, Phone 565-5333 Bayfield
SUN LIFE ASSURANCE COMPANY OF CANADA
•
0ihtph .News-Record, "Thursday, August 0,1970 ;3..
, •
Clinton Memorlid Shop
T. WOE and SOW
CLINTON EXETER SEMFOItTti
Phone 482,7211
Open Every Afternoon
Local Rosirosontativo
A. W. STEEP 4112460
Preserving problems do arise
but they can be solved. Here,
home economists at Macdonald
Institute, University of Guelph,
answer some of the most
common questions about jam
and jelly preserves.
Q. What makes jelly cloudy?
A. The most common cause
"of cloudy jelly is squeezing the
bagi'Vpderripe fruit, or
the jelly mixture into
containers too slowly also causes
cloudiness.
Q. What causes weeping jelly?
A. Weeping jelly can be
caused ,by overcooking, too
much acid, or too thick a layer
of paraffin.
Q. What causes jelly to be too
soft?
A. One or more of the
following may be the cause: too
much juice, too little sugar, not
enough acid in the mixture, or
too big a batch of jelly made at
one time.
Q. What makes jelly too stiff?
A. Too much pectin or
overcooking are the usual causes.
Q. What makes jelly gummy?
A. Overcooking and too much
sugar is the answer here.
Q. Why does mold form on
jelly or jam?
A. An• improper seal, jars that
were not sterilized, or storing
jam in a damp place will cause
mold.
Q. Why does fruit float in
jam?
A. If jam made with
commercial pectin is not stirred
for five minutes before pouring
into containers, the fruit will
float to the surface. Green or
underripe fruit, or fruit in
zoo-large pieces, may also float
to the top.
Q. What causes darkening at
the top of the container?
, A. This is due to an imperfect
seal or storing in too warm a
place.
Q. What makes jelly tough?
A, Too slow cooking to the
jellying stage or too little sugar
causes tough jelly.
Q. What causes fading of jam?
A, Too warm storage or too
long storage causes fading Of the
jam color.
SLIMMER
CLEARANCE
NOW ON
AT
HERMAN'S
114EN'S WEAR
Clinton, Ont.
Menu of the week
Mixed Sausage Grill
Fresh Beeet Salad*
Parslied Potatoes
Peach Melba
Fresh local salad vegetables
are a highlight of these early
weeks of summer, reminds the
Food Council, Ontario
Department of Agriculture and
Food. Take full advantage of the
cabbage, radishes, green onions,
lettuce, and tender young beets
appearing on the market now in
increasing abundance — and
serve a different combination of
fresh, crisp. vegetables with every
meal.
FRESH BEET SALAD
Onion Dressing
1 cup salad oil
Vs to 1/3 cup vinegar (to taste)
1 tsp. salt
% tsp. pepper
1/2 tsp, dry mustard
1 medium-size onion
5 or 6 whole cloves
Stud onion with cloves. Bake
at 350 degrees F. until onion is
tender. Cool. Remove and
discard cloves. Chop onion fine.
Thoroughly mix oil, vinegar,
salt, pepper, dry mustard, and
chopped onion. Shake well
before serving.
Salad:
3 cups cooked fresh beets cut in
julienne strips
1 hard-cooked egg, finely
chopped
onion dressing
lettuce leaves
Toss beets and egg with onion
dressing to coat thoroughly.
Serge on crisp lettuce leaves.
Preserving problems
David C. Halton, 29 has been
CBC correspondent in Paris since
February, 1966.
Born in England, David is the
son of Matthew Halton, famous
Canadian war correspondent and
chief European correspondent
for the CBC during the post-war
years. Like his father, he was
winner of an LODE scholarship,
and attended the University of
Toronto, graduating with an
honors BA in modern history.
During his summer vacations he
worked as a reporter for the
Calgary' Herald and the Ottawa
Citizen.
In 1962 he won a French
government scholarship for
post-graduate work in French
politics at the Institute • of
Political Studies in Paris. Later
he remained in Europe as a
freelance broadcaster for CBC
radio and television news and
public affairs programs. 0
Among the stories he covered
while in Europe was a visit to
Moscow and Leningrad, the
Belgrade doctors' strike, the visit'
of then Prime Minister Lester
Pearson to Paris and the
Common Market meetings.
Halton returned to Canada in
August, 1964, to work for Time
magazine in their Montreal,
bureau. In July, "1965, he was,
hired by' CBCAelevision news' in:
Toronto es a writer 'and 'editor,
and in . February of 1966 was
named Paris correspondent,
succeeding Stanley Burke.
Halton spent about a year in
Moscow on assignment for CBC
news starting in the fall of 1967.
While in the Soviet capital he
married Russian language
student Natalya Nikoleyevna
Titova, 24-year-old daughter of a
Soviet geologist. The Haltons
Wedding Pictures
JERVIS STUDIO
Phone 482-7006
S
•••••Pmmom.seamesef ealairerogror..romemnlatorawme.•
Hat= A&P SUMMER SAVINGS WITH
• • k
-GREAT ON A GRILL"
Pork Lo'n Quarters Cut Into
PORK
9-11
CiPnhkogpas CHOPS
Ib
Super-Right Quality, Pork Side
SPARE RIBS 1679c
Imported Frozen Rib Loin Centre Loin
LAMB CHOPS lb 5 9c lb 79c
, Super-Right Brand, Smoked, Sliced, Rindless,
SIDE BACON lb 79c
Canada Grade "A"
!Eviscerated,
Vacuum Packed ,
CHICKENS
Frozen 4 to 5 ibs
average
Ls39fit
"Great on a Grill"
Excellent for
Braising
BLADE
STEAKS
LB 79 #
Burns Brand .
WIENERS
1 lb, vacuum pack
5Cot
Swift Premium
BOLOGNA
Visking
By the piece,
any weight cut
LB3got
PIE FILLING°
AMAZE
PEEK FREAN
Apple, Raisin Irish, Chicken 'n
Strawberry•Rhubarb 0Z tins Meat Ball, or
SAVE UP TO 9c 191-91 ," CLARK STEW SAVE 60
2441- 9fe
oz tin
2139
3241.49?
oz jar
Laundry Stain. Remover
(200 Off Deal) 23, roaxnt 795l 6' °IN A BEANS
10 Varietiea
Biscuits
Special Price
Turkey
Beef
3p1:1•00 SALAD DRESSING
ANN PAGE,
NEW FORMULA
JANE PARKER DAILY DATED
APPLE
PIE
full 8"
24-ox
size
SAVE
20t
PKG
OF 6
Jane Parker Reg. Price 39c—SAVE 10c
BRAN
MUFFINS
25.0/
CAKE
Jane Parker, English Reg. 45c y SAVE 6c
FRUIT
CAKE
2—
Jane Parker, baily Dated, Sliced Reg. Price ea. 290 SAVE 9c
60% WHOLE
WHEAT
27:
BREAD loaves
Ail Prices in this ad guaranteed ef#eetitie
thrdudh Saturday, August 8, 1970
ANN PAGE TOMATO
KETCHUP
.00
9.. Price ea. 31r. BUY 4, SAVE 24e
OK,
Atli/c ilia CA GoPfklEgO 3 91
Ont. Grown, No. 1 Grade, New Crop
PO TATO ES
10-lb
bag
Packed under A&P's Own Label
California, No. 1 Grade, Large Size
PLUMS
6 Varieties — Mix or Match ,
4 lbs
lY
South Africa, Navel, Size Ill's
Sweet, Full of Juice dozen
ranges
Here's A Great Buy!
KLEENEX
Facial Tissue
BOX OF 200 — 2-PLY
SA VE
lk
Just Can't Beat A&P Meat
FRESH
PORK ROASTS
Shankless
SHOULDER AS 49 RO
.541
ROAST IT
lb
h
WEST ST., GODER'IC'
ircraft prove
eir worth
appetizer servings,
LEMONY BARB E CUED
HALIBUT
1/2 cup butter, melted
4 (1-inch thick) halibut steaks,
2 tablespoons undiluted frozen
lemonade concentrate, thawed
cup catsup
'h teaspoon prepared mustard
Nragroo-'4"'"v-n- !".• Salt and pepper '
Combine melted butter,
lemonade concentrate, catsup,
mustard, salt and pepper. Add a
little curry powder, if desired.
Brush sauce mixture on both
sides of halibut steaks. Place
steaks on oiled grill over hot
coals.
Cook , until fish flakes easily
with fork, about 15 minutes,
turning once, and brushing with
remaining sauce. Makes 4
servings.
YFA"Wil'
After preparing food in the
kitchen, for example fish and
onions — rub salt well into the
hands, and this will help remove
any distasteful odors.
, .
, ,.:. wow ri, eonimde wiA eavnismoo "
TOP DOLLARS
. For
WHEAT,
As part of our Policy of First-class Service
to Growers, we will be OPEN for
RECEIVING GRAIN ON SUNDAYS
* Between 1 p.m, and 10 p.m.
during the peak of the wheat and barley harest
DELIVER TOUR '
WHEAT •
TO
"TRADE WITH CONFIDENT'
TRADE WITH OOKFS
,
DIVISION OF DERBRO CORP,
2624605 SALL
Astinimimmitior aitOmi.
BARBCIJED SALMON
APPETIZERS
1 WWI Palalett Steaks, CO in
Inch cubes '
cup catsup
' 2 tablespoons salad oil
2 tablespoons vinegar
2 tablespoons brown sugar -
1 teaspoon salt
Dash hot red pepper sauce
Combine catsup, oil, vinegar,
sugar, salt and pepper sauce,
Pow over fish and marinate for
11/2 hours, Turn every 20
minutes, Remove fish from
marinade; string on skewers.
Grease a large piece of
aluminum foil; pierce in a few
places with tines .f.)f'a fork. Place
fish skewers on foil over hot
coals on barbecue; brush. with
marinade, Barbecue for 10 to 15
minutes, turning often and
brushing with marinade, Makes 6
TWO-BERRY JAM
Red currants and gooseberries
combine for a tasty homemade
jam that you won't see on
grocers' shelves.
GOOSEBERRY RED CURRANT
, JAM
3 curitle'd Waits'
1 quartiOesebeirles
11/2 cupgWater' ''"
8 cups sugar
1 cinnamon stick
1/2 bottle commercial fruit
pectin.
Allow the mixture to come to
a boil, turn down the heat and
allow to simmer for 20 minutes,
Add the pectin, stir and bring to
a rolling boil for one minute.
Stir and skim for 5 minutes.
Ladle into sterilized jars. Seal.
Makes 8 8-ounce jars.
* * *
rt •".•.•/'/.
li
.7:7"..;••••>;,,./;•.%:•;:lt•",9";$ ..•
Fluent in french, David Halton, seen above with his wife, is also
an expert on the .Russian writer Dostoeysky, He is the CBC tele-'
vision and radio correspondent in Paris. A few years ago,
Halton was stationed in Moscow and met Nalosha NikoiayeVnd,
The story .goes that .he hated every minute of his assignment
until he met Natasha and that he then did everything. but.
refuse to leave the country until he could take Natasha with'
him, They were married in the famous Pelace of Weddings in.
Moscow in late 1967 and. Halton has 'b'een the CBC's man in
Paris ever since. •
CBC
PARIS CORRESPONDENT'
now live in Paris where David is
once again operating as CBC
Paris correspondent,