The Exeter Times-Advocate, 1961-08-31, Page 13—Ilreree'rea—
e
1st .seven .,secrets
I
for s.i.ct.' 'ci:., ' success.
.
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A eoui, ea*, colorful salad Start with fresh, well -drained
le. it 'weleolne .additiort to any ingredients. Tie sure they nye
meal. thoreughly ,chilled.
Serve the salad in a variety- Cheese e. OW that is stut,
ef ways, — as An apPetizer, ,ac- able for the eourse with 'Whin
companrnerit to the in a i a it will be served. Have a light
Usk, or salad -dessert cembi- salad for :ap appetizer, 'a sub
nation. I stantiel .one Containing meat
it's easy 'le 'serve salatle at for the main course, an aspic
their best if you know 00 see,. or jellied salad as an ,eccphe
rots of ,salad making As sug, Penlinent to the main tOurse,
gested by MacdobegUttga430, and a fruit salad for dessert.
Guelph, Twiture is very important.
With soft. foods, add something
crisp, for ,variety (apple chunks
in a fruit salad), With crisp
This 'n that foods something soft is needed
(cheddar cheese bits in a tossed
-- Contented from page 12 green salad).
and add to peaches, Vee different dressings, You
Add sugar to fruit and mix can change the flavour of may.
well. Place over high boat, onnaise by adding herbs and
bring to a rOiling bpil and boll spices. Try celery seed with
ear(' 1 minute, rtirring eon • potato salad or tarragon with
stantly. Remove from heat end sea food,
at once stir in pectin and ad Garnishes do a lot for sal
mond extraet. Stir and skim ads, so don't forget them. Try
by turns. for 5 minutes to cool Pickle slices, tiny florets of
slightly, to prevent floating cauliflower, or apple wedges.
fruit. Pour into glasses and Use a serving bowl that is the
cover with hot paraffin, rigid. size, shape and color to
This jam may set slowly—
show off the salad to the best
advantage, Serve the salad
casually — it shoeldn't look
Paradise Pear Jam fxed,
41 cups prepared Dalt (a- Add colour Le meats by using
bout 20 maraschino cherries or salads as a colorful highlight,
enough to make ',I cup, ei Cup Attractive salad ingredients
finely chopped citron, 1 orange, are numerous — red tOnlatoes,
)0111011, abopt 1.1 quarts pears, orange slices, melon balls, egg
-an (10 ounces) crushed pine.' wedges.
apple
5 cups (21 lbs.) sugar
1 box powdered fruit pectin.
Guests like
Prepare fruit. Remove skins
in quarters from orange and —
Jemon. Lay quarters flat; shave
off and discard about half of cheese pull
white part, with sharp knife
or scissors slice remaining
rind fine, Chop orange and Dinner's in the oven, guests
lemon, Peel and grind 11 are on the way, and you're a
quarts pears. Combine all relaxed hostess because Cheese
fruits including pineapple. Puff is an easy company dish
Measure 4i cups into large to fix and serve. It's just about
saucepan. perfect after a Sunday after -
Add powdered fruit pectin to noon in the country, or for
fruit and mix well. Place over any special occasion, Young
high heat and stir until mix- and old like it,
ture comes to a hard boil. Serve the food buffet style,
Stir in sugar. Bring to boil and and let everyone help them -
boil hard 1 minute. Remove selves. After preparing the
from heat and skim and cool Cheese Puff, complete the
5 minutes. Pour into glasses feast with French bread, tossed
and seal with paraffin. green salad, crisp relishes, to-
mato juice and fresh fruit cup,
Here is a favorite recipe for
Cheese Puff, from Macdonald
Institute, Guelph.
12 slices bread
3 medium onions, minced
12 slices process cheese
1 teaspoon salt
dash of cayenne and pepper
tablespoon chopped parsley
3 eggs, beaten
3 cups milk.
allow about two weeks.
Tomato Jam
3 cups prepared tomatoes
3.1 Ip grated lemonrind
le cup lemon juice (2 lem-
ons)
6 cups sugar
1 bottle fruit pectin.
Scald, :peel and chop about
2/ lbs. ripe tomatoes. Simmer
10 minutes. Measure 3 cups in-
to a saucepan. Add lemon rind
and juice.
Add sugar and niix well.
Bring to full rolling boil and
boil hard. 1 minute. Remove.
from heat and add pectin. Skiin
and pour quickly into glasses
, d seal with paraffin.
an
'
14' Never soak your wooden •sal-
ad 'bowl in water. As soon as
possible after you use it, wash
it in lukewarm water, and then
rinse with cold water, sug-
gests the food specialists at
Macdonald Inetitute. Then wipe
immediately with a clean, dry
towel. Your salad bowl will
look better and last longer with
this proper treatment.
First, arrange alternate lay-
ers of bread, onion and cheese
In 6 individual 11 -cup baking
dishes, with cheese as the top
layer.
Then, beat the eggs and milk
with an egg beater; add the
seasonings; divide . the liquid
among the 6 baking dishes.
Finally, oven poach at 350
about 30 minutes or until the
custard is. just •set and the
bread has puffed up.
Cash income of Canadian
farmers in 1960 was $2.78 bil-
iion, compared to the 1952 all.
tirne high of $2.85 billion.
Beauty Salon
TWO .,...LQCATION$.
EXETER'.
(OPEN FRIDAY, SEPT. 1)
RONALD ?RATLEY -- OPERATOR,
Main Street BettvOen Canadian tii & Sandy Ellint's
PHONE EXETER 356 OR GRAND riEND 18 COLLECT
GRAND ...BEND
EVELYN PRATLEY OPERATOR
PhOtie 18 Main Street, Grand )36nd
EXETER. GET.ACMIATIVED
Penn Specials
• 105 OFF
ALL PErtMS ON TUESDAYS & WEDNESDAYS
August — time for fresh gar-!
den corn. it's equay good on
the cob or off lice .eob„and if
properly treatea,. will freeze
well too.
Here :are the two points that
1rqfcsp E. W. Franklin,. re-
frigeration specialist at the On-
tailo Agrieniteral Opllege, con.
siders most imPeetatit. for /ugh.
quality frozen corm
First the corn must be at the
proper stage of maturity,. 't'his
Means the ears should have
tender, ming lmnels.
Inima-
ture ears have undersized
ker-
nels and a watery J1k. Deer -
Mature ears have relatively
tough kernels with thiek milk
that does nit spurt out when
the kernel is split open with
the thumb nail.
The seeond point is that
fresimess is .essenti a I. You
sboted pick the corn and have
it in ti freezer within three
hours,
All vegetables require blanch-
ing before freezing, to preserve
their natural colour and flay -
our. If the vegetables are pot
blanched, the enzymes. present
cause deterioration and the
frozen 'vegetablesma have an
unpleasant taste.
If the core is to be cut from
the cob for freezing, blanch
the whole ears for four min-
utes. •For frozen corn-on-the-
ceb, blanch the ears ,'"or nine
reinotee,
Blanching requires a kettle
with at least 'two gallons of
vigorously boiling water. Place
the prepared ears (busked and
with the silk .removed) in a
wire basket, colander, or
cheesecloth bag, Immerse the.
ears in the boiling water. When
the water returns to the boil,
Start timing the blanching, Ac-
curacy is very' important.
Don't try to blanch too mach
at one time. Chill the .cobs im-
mediately after boiling, by
plunging them into cold water
or holding them under coldrun-
ning water,
Package im m ediately. A 11
frozen foods must be tightly
sealed in a moisture -vapour -
proof (MVP) container or wrap-
per, to keep the moisture in
and the air out. Polyethylene
bags are handy for both corn
kernels and corn -on -the -cob.
You will, require longer bags
for cobs than for kernels. Press.
the air out of the bag before
you twist the top and secure it
with an elastic band or other
tie.
Freeze immediately. B u t
remember your freezer .ean
only freeze about 2 to 4 pounds
of food per cubic foot of freezer
space in 24 hours, so don't over-
load it. If you have too much
to freeze at one time, have it
quick-frozen at the local freez-
er plant and then store it at
honie.
COOKING COMMENTS
Do the terms evaporated
milk and condensed milk con-
fuse you? These types of can-
ndd milk have one thing in
common; they both have half
the water removed before they
are canned. The difference is
that condensed milk has sugar
added. It is used in many can-
dies and desserts. Evaporated
milk when reconstituted with
an equal amount of water can
be used for whole milk. 11 is
especially good in the. summer-
time at the cottage for baking
because it will keep in the un-
opened can at room tempera-
ture. Once the can is opened
treat it as you. would fresh
milk.
* *
Keep a kitchen notebook. Put
a pocket in the back cover to
hold all guarantees and in-
structions for your household
appliances. If you need to refer
to them, they are right at your
finger-tips, Record the date
you purchased the appliance,
the price you paid, and any re-
pairs that bave been made. An-
other section can be for house-
hold, say home economists at:
Macdonald Institute, Guelph.
41 4. 4. 4.
To keep the bottom crust of
a cream pie 'crisp, coal the
cream filling before you put it
in the baked shell, suggests the
Food and 'Nutrition Dept., Mac-
doriald Institute.
rStlItt rtA}Pffts alPft..14, ak,h,
"1140 ;n7 wife been In liere?'
•
1
0.444
es -1?
For pleasing pickles
, • ,.eae`teer7..teeeeee',..f-:
Are you looking for the se,
cret of crisp pickles?
The recipe is the key to
success, say the homemaking
specialists at Macdonald. Insti-
tute. Follow it right down to
the finat detail. This means
proper choice of ingredients,
correct measurements, and ac-
curate timing.
Here's what to do for pleas-
ing pickles:
The brine should have the
proper proportions of salt and
water. Too much salt, end the
pickles will shrivel and be-
come tough. Not enough salt,
and the pickles will be soft
and slippery. Follow the rec-
ipe's recommendations.
Pickling salt gives the beg
results for pickling. It's easier
to identify because it has
coarser crystals than table
salt. Ordinary salt has iodine
added and is treated to keep
it free -running. Free -running
table salt may make the brine
cloudy and affect the texture
and appearance of the pickles.
Vinegar is an important in-
gredient that requires careful
selection. The three main types
are cider, white wine, and
blended, vinegar. Cider vinegar
is used in pickles for its flavor,
White wine vinegar is used
with such vegetables as cauli-
flower and onions to maintain
their light color. Blended vine-
gar is a combination of two or
more varieties of vinegars and
is used in some pickle recipes,
The rule here: always l'ollow
the recipe, and if it doesn't
state the type of vinegar, use
cider vinegar.
Alum can, be added to pickles
•to keep them crisp. But, if
you follow a good .recipe, the
pickles will be crisp and there
will be no need for alum. The
danger is that too much alum
will make the pickles bitter.
'Use alum only if the recipe
calls for it and then not more
than 1 teaspoon per 4 quarts of
brine.
Spices give pickles their
. . .. ..„ •
Special flavor, To get the full
flavor from spices, get fresh
spices every year. Old spices
lose a let of their flavor over
the winter. Tie the whole spices
(11hvahnolegsrPoietetsn gdivesnmicoels.e) flavor
nvoar
cheesecloth hag. T h e bag
should be large enough to al-
low for expansion and let the
pickling liquid flow through it.
Remove the bag before you
put the pickles in sealers.
Did you know that it is im-
portant to use enamel, alum -
intim, or stainless steel pots
and utensils for pickling? Vin-
egar and salt will react with
iron, brass, or capper and
cause the pickles to discolor.
HINTS FOR HOMEMAKERS
'Po keep the bloom on pea-
ches, try this method suggested
by Macdonald Institute. Pour
boiling water on the peaches
(blanch) for 1 minute. Then
dip in cold water. The skin
will come off very easily, and
the rosy hue will remain on
the peach.
When a recipe calls for corn
starch for thickening and
there's none in the house, you
can substitute one tablespoon
of flour for one -ball tablespoon
oi corn starch, says the Food
and Nutrition Dept,, Macdon-
ald Institute.
* 1 *
Ripe, red, juicy tomatoes —
they're wonderful in tossed sal-
ads. Add them at the last min-
ute. The home economics spe-
cialists at Macdonald Institute
suggest cutting them the french
way. This means vertical wed-
ge' instead of horizontal sli-
ces. The tomatoes will lose
less juice when cut this way.
If you like a slight taste of
garlic in a salad, try lightly
rubbing a garlic clove around
the salad bowl before you put
the salad in, suggests the Food
and Nutrition Dep a r t m en t,
Macdonald Institute.
"A LEGACY FOR LIFE"
Prepare for a Business Career by securing a
diploma issued by the BUSINESS EDUCAT-
ORS' ASSOCIATION of CANADA.
• B.E.A. Sr. and and Jr. Courses
• Qualified Teachers
• New Electric and Modern Manual Typewriters
• New Mimeograph and Dictaphone Machines.
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20th Annual Fall Term
opens September 5
GODERICH
BUSINESS COLLEGE
JA 4-8521 or 7284
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tirefereZinealkocale
• • 4 • T, #,#
Th. Thres-Adiforole, August 31, 1961 POgtr:f3
VVIII mark
Perry Prezcater And
#
97 years
_ „.,
ife, days'with mr. And Kra.
Chainbere. -Of bxeter- spent a
,
ay MR$. FAIT
CREDITON
Mr. W. 1-1. Oaiser Sr. is cele-
brating WS With birthday Sat -
September 2.
Personal items
Mr. and Mrs, Allan Mitchell
and girls of Brussels spent a
few days with the fermer's
parents, Mr, and Mrs, Art
Mitchell, last Week.
Mrs. Mabel Davey, of St.
Thomas, spent Thursday with
her brother, Mr. Lockhart, of
Woodbridge, who is visiting
with •• daugiiter, Mr. and
Mrs. Smith and family.
Mr. and Mrs. Robert Wade
and Heather of Hamilton, Mr.
and Mrs. Terry Wade, London,
spent the weekend with 14r,
and Mrs. John Wade,
The Ladies Aid and WSWS of
the EUel church are holding
their September meeting an
Thursday, September i.
Mr. and Mrs. R. Fischer
and sons, Jim and and
Mrs. Edna Burlthardt, of Sa-
line, Mich„ visited with Mr,
and Mrs, Hugo Schenk last
week for a day,
Mrs. A, Radford of Blyth
and Mr. and Mrs, Nelson Rad-
ford of London visited Sunday
with Mr, and Mr. Carl Rad-
ford and Shirley.
Mr. and Mrs. Gordon Mon.
lock, Mrs. Clayton Sims and
Mrs, I. Flnkbeiner spent last
Thursday at Kitchener visiting
with Dr. and Mrs, Frederick
Morlock and family.
Mr, and Mrs. Fraser of Win-
nipeg, Man„ called on. Mrs,
Samuel Lampert last week.
Mrs, Hattie McLoed, sister
of the late Mr. Sam Lamport,
died Saturday at Belleville.
Mr. and Mrs. Wesley Krotz,
of Millbank, visited on Sunday
with the former's sister, Mr.
and Mrs. G. E. Wenzel,
Mr. and Mrs, Hall and Mr,
Baylis, Younstum, Ohio, visit-
ed their friends, Mr. and Mrs.
James Johnson, recently.
Mr, and Mrs. Earl Lippert at
tended the Churchill -Kendall
wedding on Saturday at Lon-
don. •
Mrs. Alice Holtzman of Pon-
tiac, Mich., visited her brother
and family, Mr. and Mrs. Frank
Taylor for the past few weeks
at Exeter. Mrs. Holtzman who
spent her younger years in
Crediton, called on many
friends here on Wednesday ac-
companied by Mrs. Taylor.
Mr. and Mrs. Clarence Fah-
ner and John, Mrs. Milton Dietz
of Zurich and Mr. and Mrs.
Harry Anderson of Freelton
motored to Niagara Falls on
Sunday.
Mr. and Mrs. Wilmer Pfaff,
Mr. and. Mrs. Donald Glanville
and Donna spent Friday eve-
ning with Mr. and Mrs. Walter
011ey and family at Grand
Bend.
Mr. and Mrs. Don Glanville
and Donna spent the weekend at
Wiarton at Boat Lake.
Win. Preistly at .14ndon.
Visitors at Mr. and Mrs. Boy
Swartz over the weekend were
Mrs, Joe Swart :and Mrs, Ida'
Pieost of Detreit, Mich,, and
Mr. and Mrs. Albert Rya of
London.
Mr. and Mrs. Arthur Morgan,
r..14Can, spent last Sunday with
Mr. and Mrs, Wm. )3ender,
Mr. and Mrs. Win, Bender
eed Kenneth, Mrs, Allan 13.ec-
Iter and daughter, Brenda,
vi-
ited last Monday with Mrs.
pearl Fauthaver, Kitchener.
Also visaed with relatives at
Petersburg, NI% and Mrs. Clay-
ton .schwartzeritruber and with
relativ -en at Baden, the
Str.uths.
Art unauthorized glint that
operated. briefly in 002 at New
Westmineter, B.C., struck go
and $20 .gold pieces from ;obi
taken out ef the Fraser River
sand bars.
Vacuum
C eaners
Sales and Sarvip4..
Repairs and bags far -4
.models oX vacuum cleaners and
polishers. Reconditioned mat
Chines of all makes for sale+
epa PECK, RR 1 Zurircit.
phonelfensall
Sign of Satisfaction
COMPLETE SERVICE
* Curing * Smoking * Slaughtering
* Cutting * Frozen Foods * Meat at Wholesale
* Specialties * Zero Locker Storage
* Processing for Home Freezers
Our locker plant is more than just a place
to have your meat processed and stored, in zero
lockers. We're keeping pace with this fast -moving -
industry and are making our plant the Frozen Food.,
Centre of this community. •
As frozen food specialists, we're equippecl tit'
offer you all of the essential services listed above:
. . . and we're ready and willing at all times to
give free advice on any questions you might have •
regarding lockers, home freezers, frozen foods,
meats and packaging materials.
Exeter Frozen Foods
PHONE 70
C. Morley Hall EXETER'
6 • 10 p.m.
Only
Friday Night!
ROYAL GUEST
Brea
ROYAL GOLD
PER LOAF
Ice C re
with the
purchase of a
6 -qt. basket
of peaches
GOV'T INSPECTED PLUMP 10 TO 12 POUNDS
3
HALF TURKEYS 1,1. 39
COTTAGE ROLLS ,tvo, litext-tb Ve'ti 59c
RINDLESS 'SIDE BACON La. 750
SKINLESS WIENERS
4c
2s FREE STAMPS WITH LB. PKG. OF G OUND UCK5
Darling's 1GA.
Phono 97
" Delivery
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