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The Exeter Times-Advocate, 1959-10-01, Page 14A 'Page )2 The TirriesAdvecete, September 24, 959 'N FANCISS • --Z,,,I,:,!:,ty',,,..,::5,nlekrfsT`we,'<z,m..:',V,Mq<MONI.1.1t9klel.,p,r;*.W.IVe,ke:,,Mel*,,,,,f.Kryet,41,,;',4,,,,,,:rri,,-wi Couples exchange vows 'Meyer-Haberer A quiet double ring ceremony took place in St. Peter's Luthe- Tan church, Zurich, on Friday, September 18 when Arlene Violet Haberer and Arnold William Meyer were united in marriage. The bride is the daughter of Mr. and Mrs, Ferd Baberer, Zurich and Mr. and Mrs. Arnold Meyer, Harbor Beach, 'Michigan Are parents of the groom. The Rev. P. Fischer officiated. Given in marriage by her father the bride chose a waltz - length gown of French lace over satin peau de soie styled on princess lines. The scalloped neckline was accented by a tiny satin bow. White rosebuds held her veil of imported French its lusion and she carried a white Testament crested with white roses. Miss Renon:a Watson of Mit- chell as maid of honor wort a waltz length gown of blue. em- bossed organza overgtaffeta. Robert Oxland of Kitchener liras groomsman. For a wedding trip the bride chose a brown worsted suit with gold and brown accessories. The couple 'will make their home in Mt. Pleasant, Mich. The bride is a graduate of Vic- toria Hospital School of Nursing and the groom is attending Cen- tral Michigan University. Pooley -Rhodes • The early autumn wedding of Audrey Marie Rhodes, daughter of Mr. and Mrs. Walter A: Scott, And Robert, Edward Pooley, son .ef Mr. and Mrs. Richard E. ,Pooley, all of Exeter, was solem- nized in James Street United Church decorated with white glatioli, rust colored mums and lighted candles on Saturday, September 19 at 3 p.m. 'Rev. S. E. Lewis performed the ceremony and Lawrence Wein, organist of the church furnished,the wedding music and accompanied the soloist, .Mrs. Jean Courtland, RR 3 Glencoe who sang "The Lord's Prayer" and "Beeause." Given in marriage by her father the bride chose for her wedding :a gown of silk organza over taffeta with fitted bodice of swiss eyelet applique with otatchin,g applique detailing the bouffant skirt. A headdress of dainty applique held her pure silk hand -finished veil. She car - Pied A bouquet of white roses, legee)Tsxesee',, •••••••••Tew,'.:-,••?: -•es eseee,e'e: stephanotis and ivy. Her 'altendants, Miss Beverley J. Haring, Stratford, as Maid et honor, Mrs. Betty Ebel, Steals ford And Miss Jane Musselmae, Woodstock, as bridesmaids were dressed alike in aqua nylon cliff - fon o er taffeta in cocktail length with :headdresset to snatch and bouquets of 'pinocchio mums and baby mums tinted to match the dresses. Misses Carol Worth, Stratford and Debra Cowen, Lore don, as flower girls -were dressed alike in tangerine crystal charm with matching cummerbunds and carried baskets of mumtinted to match dresses Accented by streamers. Donald Taylor, Exeter, was groom sm an and MtsArs. Lloyd Cushman, Exeter, and Charles Cowen, London, ushered. A reception was held at Arm- strong's Restaurant, Exeter, when the bride's mother re- ceived guests in a beige and green silk sheath dress with beige accessories and corsage tit rusty colored mums and yellow roses. The groom's mother chose an avocado sheath dress with green and black accessories and yellow rose coreage. For a wedding :trip in South- ern States the hride changed to a cocoa brown wool suit with three-quarter length coat, green and brown accessories and cor- sage of Talisman roses and rust mums. ' On their return Mr. And Mrs. Pooley will reside at 375 Main St., Exeter. The bride is a graduate of St. Joseph's Hospital School of Niirs- in g, London . Mrs. Pooley, prior to her mar- riage, was honored in Sthattord, at a shower given by Mrs. Peter Ebel. and Mrs. Harr), Doherty, Exeter, was also hostess at a miscellaneous shower, ' Ford -Webster Ruby Cecile Webster of Hen - sail, and Wayne Orville Ford of Exeter, exchanged marriage vows before the Rev. R. March at Central United Church manse, Stratford, Saturday, September 19 at 2 p.m. The bride is the daughter of Mr, and Mrs. Percy Webster of Hensall and the groom's par- ents' are Mr. and Mrs. Orville Ford, Exeter. The bride, given in marriage by her father, wore a floor - length wedding gown of nylon lace styled with lily point !sleeves. THIS 'N THAT By MRS. J. M. S. PerMS1Iteeete,PM4esgsssfesseesessleeseteleftenleSS1MiMgeteeteeeffeSeetese~sagsale • Last week we gave the recipe ef Mrs. Roy Morenz for "Choco- diles" as demonstrated over OKNX Wingham. • Mrs. Morenz informs us there were mistakes in the .recipe and CKNZ had called her to say they had given it wrong. Here is the corrected recipe. We hope no one had •a failure with it Jest week for :Mrs. Mor- anz writes "These are really good and I find they go far too fast." theeediles • 1/2 cup butter 46 cup shortening cups brown ugar - 14 cup crunchy peanut butter , tp. salt • 3 cups sifted all-purpose flour Mix these ingredients together at low speed with electric mixer or with pastry blender until mixture resembles coarse crumbs. 1 egg yolk 1 tp. vanilla • Mix into .first mixture. Press Into ungreased 1.53x101x1 jelly roll pan or cookie sheet. Make sure the mixture .is pressed well eo that it doesn't break apart When cut. • Bake in 350 degree oven for 25 to 30 min. until golden brown. Cool a few minutes, Then spread with chocolate. crunch. Let staid At room temperature until choc- olate hardens. Cut into bars or Squares. Chocolate Crunch Melt.. 1 cup or 6 oz. pkg, of serni•,sweet, chocolate pieces in top of double boiler over boiling iveten Then drop in Vs. cup crunchy peanut butter and take off stove. Mix well. Then add le cups crushed corn flakes. Spread mixture on top of the baked 'warm sheet of bars. * * The average housewife COM, plains about the size a her grocery bill and with reason, Pood prices have more than doubled in the past 20 years. A basket, of groceries contain - bag the amount of food a family of four would purchase in one Week costing $25 in 1958 would only cost $1.0 in the 1935-39 per. lad and $20 in 1948.50, Alit while she Spends more toiOney shopping she has more of tt available to her. 'Incomes have vtiort than tripled .in the past 20 year. While food priees and in - tomes have both increased. hi Ones have Ted the way, If pees pie had bought the same Mod in 1935-39 AS They do today family four would have received Anly 2.6 baskets ceinpared With It baskets in 195A, ActuallY The .ftied basket has !hanged eonSiderably, Canadians iperd quartet 6f their ineoree an teed in 11135 and still do, AA !Mane increased titer e WAS elate Motley aVallable tot fond. Pat b thi ha* belt llted tot higher prices, part for better food and part for more services with food. The Canadian diet has changed since 1935-39. Per capita con- sumption of fruits, tomatoes, most vegetables, meats and poultry has shown marked in- crease. Decrease in consumption of grain products and potatoes have been equally sharp. Tastes have taken an expen- sive turn. Fruits, vegetables and meat cost more than grain prod- ucts and potatoeS. The diet has improved in nutritive value and more fruit, vegetables and meat mean more appealing, attractive meals. It is estimated that the average Canadian eats 430 pounds ef fresh fruits and vegetables in a y ear yet leading nutritionists say that the average Canadian needs at least 100 pounds more ef fresh fruits and vegetables a `year. For a balanced diet the 'require- ment is 564 pounds; for the best diet, 620 pounds. Fruits and. vegetables contain Very large amounts of the vita- mins and minerals which aid growth and protect health. Poor cooking techniques destroy nu- trients to some extent and so it is desirable :to improve cooking methods and to eat fresh fruits and, vegetables raw as much as possible. We can save nutrients in cook- ing these fresh fruits and vege- tables by observing these rules: (1.) Don't crush or bruise, (2) Don't soak in water. (3) Keep niost kinds in refrig- erator until. ready for use. (t), Use AS quickly' as possible after preparation. (5) Cook quickly in boiling water using as .little as possible. (6) Use the water the vege- tables were cooked in for soups, sauces and gravies. NOW... NEW EXCLUSIVE IMPORTED RED MILL chinaware A crown headdresS held her shoulder length veil of nylon lace and she carried a bridal bouquet of red roses and white Mums. Mrs. Kenneth Wildfong of Exe- ter attended her sister ae matron of honor wearing it waltz length gown of lilac nylon over taffeta, and carried white and blue mums. Kenneth Wildfong of Exeter was groomeman. For the wedding reception held at the home of the bride's parents, Mr. and Mrs. Percy Webster of Hensall, the bride's mother received wearing navy bengaline with white accessories and pink rose corsage, The groom's mother chose a gown in light blue shade with acces- sories in white, wearing a red rose corsage. The bridal table centred a three-tier wedding cake flanked with red roses and white muMs. Miss Margaret Brintnell, Exeter, assisted at the reception. For travelling to London and Windsor the bride donned a light blue nylon crepe ensemble with white accessories and pink rose corsage. The young couple will reside in Hensall. Fahner-Tuckey Main. Street. United Church, Exeter, decorated with baskets of bronze and pink gladioli, ferns and candelabea, was the, setting for the wedding of 'Barbara Ara - belle Tuckey, daughter of Mr. and Mrs. Oscar Tuckey, RR 3 Exeter, and Wayne Arthur Fah- ner, son of Mr, and Mrs. Lloyd Fahner, Grand Bend, on Satur- day, September :19 at 12 p.m. Rev. R. S. Hiltz officiated at the :ceremony and Mrs. Amiel Willard, organist of the chw.-eh, furnished the wedding music and accoin•paniecl the soloist, Miss Sandra Walper, who sang "The Wedding Prayer" atid "I'll Walk Beside You." Given in marriage by her fa- ther the bride chose for her wedding a floor -length gown of white nylon chiffon over silk faille featuring a scoop neck- line, short lace sleeves and moulded bodice appliqued with guipure lace. The full skirt M chiffon cascaded into a chapel train. Her finger-tip veil of silk illusion was held by a bandeau of pleated tulle trimmed with seed pearls and iridescent se- quins. .She carried a cascade of Talisman. roses. Her :attendants, Mrs. Wayne Tuckey, Exeter, as matron of honor, Mise Judy Tuckey, Gass City, Mich. as bridesmaid, and Susan Tuckey, Exeter, as :flower girl, were dressed identically in ballerina -length dresses of Carib- bean blue velveteen featuring round neckline, V back, kirnona sleeves and full skirts with matching cummerbunds. Head- dresses were of matching velve- teen bow bands with tiny match- ing veils. They carried sheath bouquets of pink gladioli. with a miniature replica for the flower girl. William Becker, Grand Bend, was beet Than and Wayne Tuckey and Keitih Love ushered. A reception. was held in the church rooms where the bride's mother receivedguests in a. wool sheath in chocolate brown with cloche !style hat of beige —PleaSe turn to page 13 Cathy's' Beauty Lounge PE RMS—CUTS—SETS—TINTS 147 Main Street PHONE 645 EXETER 1 Foto recent bride at tfOUSS4,40. tea Mrs. Oscar Tuckey entertain- ed at a trousseau tea lag Wed- nesdaY eVening in. honor of her datighter, Barbara, whose mar. riage took place on Saturday. Mrs. Lloyd. Fahner, mother of the groom, assisted the hostess and Barbara in receiving th0 guests. Susan Tuckey answered the door and Pauline Baynham was in charge of the guest hook. Mrs, Benson Tuckey and Mrs. Lawrence Baynham, aunts of the bride, poured tea from a table covered with a croeheted lace cloth centred with gindioli and mums and flanked by tall, pink tapers. Serving were Misses Darol Tuckey and Barbara Fah- ner and assisting in the kitchen were Mrs. Bruce 'hickey, Mrs, Walter McBride and Mrs< Alvin Passinore. Mrs. William Becker and Mrs. John Pyni displayed the shower gifts, Mrs. William Tuckey and Mrs. Keith Love, the wedding gifts, Mrs, Wayne Tuckey, the trousseau, Hostesses for showers for the bride were Mrs, Wayne Tuckcy, Mrs. Ben Case Assisted by Mrs, Don Case, Mrs, 8, W. Tuckey and Mrs, Clifford Moir. History of buttons topic at Elimville For the September meeting of Elimville Women's Institute under the direction of the His- torical Research committee, Mre. Earl 'McLeod of London spoke on buttons, demonstrating many varieties and telling the history of buttons from Tudor times to the present, Many were carved in ivory or had cameos or pic- tures on them. She seas intro- duced by MrS. Newton garke. The 4-1f Homemaking mem- bers gave the demonstration on "Ways to Improve Home Sur- roundings" which they gave at Achievement Day in Seaforth recently. Misses Brenda Skinner and Carol Bell gave two dance numbers. The motto "The only person who is old is she who no longer wishes to learn" was written by Mrs, Howard Pym and reed by Mrs. Ross Skinner. Roll call was answered by hringing old photoS, letters, papers or cards. Mrs. Gilbert Johns presided for the program and president Mrs, Del- mer Skinner conducted the busi- ness part of the meetine. Mrs. Skinner and Mrs. Theron Creery were named leaders for the new 4-H club project "Clothes Clesets Up -to -Date". Hostesses were Mrs. Ivan Brock, Mrs, Newton Clarke. Mrs. C, Gilfillan, Mrs. Horace Del - bridge and Mrs. Fred Walters. Modern Beauty Salon . 429 MAIN ST. PHONE 349 Monday to Friday 9-6 Tues. & Thurs. Evenings Only Closed Saturday SHIRLEY COE PEARL HENDERSON, Prop. Pickles and relishes good meal accessories While there is h1tle,if any, food value in pickles and relish- es, people eat for enjoyment as well as good nutrition and pick- les are a delicious companion to a well balanced meal. Having an array of 'homemade pickles is a matter of pride wit1 homemakers but no matter how much care is taken with ingredi- ents, equipment and recipes, results can be disappointing. Instead of turning out crisp and firm, pickles sometimes are soft or slippery. Again they shrivel, are hollow, turn dark or develop a bitter flavor, Food specialists of the Home Economics Service, Ontario De- partment of Agriculture, advise that the choice of fruits and* vegetables used for pickling is important, Only those that are firm, fresh and unbruised give good results and for pickling or spicing fruits, those which are under -ripe keep their shape and appearance better than over- ripe ones, The sooner fruits and veg- etables are. pickled after gather- ing, the better. Cucumbers in particular should he pickled or at least in the brine within 24 hours after picking. Another rule for pickling cucumbers is that they should have a stem at least. an eighth or a quarter inch long left on. Pure salt gives best results— free-flowing table salt was never meant to he used for pickling, Vinegar should he clear and free from any sediment, Whole spices, tied loosely in a thin cloth bag, are advised. Soft water is best but if not available, hard water may be bailed, left stand 24 hours, any scum removed and then strained. Either cane or beet sugar will he satisfactory. Lime water is called for in certain recipes, to give crispness to unfermented pickles such as watermelon or greeh tomatoes. Authorities say alum isn't necessary if proper methods, ingredients and recipes are used. Enamel, aluminum, glass or stainless steel equip - PROTECT PATENT leather by cleaning it with a damp cloth and neutral soap: Petroleum jelly rubbed en the leather also helps prevent cracking. Protect the family income, toe, from high prices. 'Buy the things you need through the Went Ads. Read the Want Ad pages daily for real bargains. TO PLACE AN AD PHONE GE II -6101 OR WRITE Imemfies.p.„, DANCE LESSONS * GRADED BALLET * MthERN TAP Errington Studios LUCAN ARENA Mondays Only — 4 to 7:30 p.m. DIRECTOR — LILIANE MARLEAU GRAHAM " New Classes Beginning — Register Now 7411 '' llllll I lllllllllll I llllllll 11111 llllllllllll moo lllll lll llll l l l lll TRIUMPH OVER LEG FATIGUE! Supp -hose "tt,t VIE SNEER ALL Nneo STOCIOM THAT SUPPORTS '0ITNOUT RIMER Stipp -hose is fee. every w�naitifl her feet lot., ,For houses *rives, working women, mothers to be, 'Omen with mild vari. oeat fief, SuPp-h�iie it fn? ell lett-re Women latticing let a fashionable stocking to east leg fatigue all day lonN. One third the price you'd expeetto pay, .. Nationally Adver- tieed. tot your pair of Stipp -hose by Spuntex today! • only $4" Andrew Johnston Drugs PHONE 447 EXETER Think of it,, A "NEW" GOAT .ro be honest ... it's last year's coat Sanitone DRY CLEANED One season or several it's all the same to our Sani- tone Service. As long as the fabric is in good csindition, we can restore any garment to like -new attractiveness of color, pattern, drape and texture. So why not let us have your winter garments new and have them ready to wear when the first cold days rrive. Call us today. Brady CLEANERS & LAUNDETERIA LTD. Phone 106 Exeter anent are excellent but copper,' zine or iron kettles are not satis- factory for cooking pickles. Soft or slippery pickles actual- ly have spoiled. The brine may have been too weak or salt of the wrong kind used. Be sure the recipe is right and measure ac- curately. Vinegar that's too weak or brine that hasn't been kept free from scum will cause pick- les to turn soft or slippery. Any scum that forms on too of brine must be removed immediately and a weighted cover or lid used to keep pickles completely sub- merged in the brine. Don't over- cook and be sure pickles are stored in a cool place. Shrivelled or withered pickles may he caused by too much salt or sager, or vinegar that's too strong. That's why some recipes begin with a sveak solution, add- ing sugar, or vinegar, every day. Hollow pickles, usually from large cucumbers, often are the result of faulty growth. Such cu- cumbers usually float to the top of the kettle when being washed and can then he set aside for sliced or chunk pickles. Pickles that turn very dark may he blamed on too hard water or iron kettles. Copper utensils, on the other hand, turn pickles. abnormally gree n. Ground spices give a much dark- er product than whole spices, Cloves and cinnamon sticks left in the jar with fruits such as pickled pears or peaches often discolor the fruit and even de- velop a bitter flavor, More popular than ever ... CAR COATS A big new selection of the latest styles . . . some with pile collars and- linings . . , in beige, taupe, brown, red, blue, the new green and checks. $14,95 to $29.95 WIN S r Phone 474 IR LADIES WEAR Swift's Prem 12 -OZ. TIM 39c 121/2 -ox. pkg. Nabisco Shreddies 254 .Simoniz Non -Scuff Liquid Floor Wax Green Giant elUART TIM Niblets Corn Nabob Coffee Garden Patch Tender Peas FROZEN FOOD BUYS Pictsweet Fancy 15.et, pkg. York 1/2 -Gal, All Flavors Ice Cream 89` Strawberries 37c 14, Fraser Vale Fancy Peas PRODUCE SPECIALS Macintosh. Fancy Pack 2 -Ib. poly 49` Apples *149 Green Sweef Peppers 1 for Soc Locally.grown Large Heads Cabbage A. 1 04 it Sunkist 138's •!i Oranges DOZ. 39c: Tolle --- TINIE 99c .2m33c 69c 1 -LE. SAG Margarine 4L98c Campbell's Tomato 10.ox Soup 2TI15c Kaden,' Tea Bags Baker's Chocolate Chipits Robin Heed Angel Food New 110 Special Pock eff pack Z4 Re eff peck 49 CakeMix MEAT VALUES Lean loin Pork Chops La 5 91 Maple Leaf, sliced er piece. Bologna Fresh Frozen Long Island Ducks 4 Lta. Ake. L. 334 49' A & I-1 MARKET 'SUPERIOR Phone 532. Free Delivery 14FOOD MeRKETS, OPEN FRIDAY "TIL 9 O'CLOCK, SATURDAYS UNTIL 10 MALCOLM THE MILKMAN , MALCOLM, ITU GOOD 70 SEE )0U WORKING WiTi4 ToOLS!..ITILeEl YOUR MIND OFF OP MILK! X NEVER. OFT MY MIND OFF OF MILI4I MILK IS The FINEST...MOST WHOLESOmE ...DELICIOUS BEVERAGE N TmE %0,401.E woRLDI . By EXETER DAIRY Looks like Malcolm's gone stark crazy, raving mad about,eur good -tasting, wonderfully nourlihing milk , . so good for the whet. fenilly, 00ope, we're 0wino our horn tot With such • Wonderful predutt, woultiref yeu? EXETER DAIRY Phone 331