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The Exeter Times-Advocate, 1965-09-23, Page 12Page 12 Times-Advocate, September 23, 1965 .. photo by Jack Doerr MR. AND MRS. BRYAN J. MARRIAGE Marriage of Marriage CRUNCHY AND FLAVORFUL IS THIS GREEN PEPPER-CAULIFLOWER RELISH edea I diatapapt ENJOY THE LATEST AUTUMN FRAGRANCE Cologne 5 2.50 -1.50 Bath Oil 5 2.50 Perfume 5 3.50 Cologne Spray 5 2.50 LET'S KID HIM ABOUT IT...JUST FOR KICKS! SAY, DAD, IS MILK REALLY ALL IT'S CRACKED UP TO BE THAT MILKMAN SURE 15 A KOOK ON THE SUBJECT OF MILK! Local Lamb NOW AVAILABLE Market Price MY GOODNESS/ MILK BUILDS MUSCLES, STRENGTH, BEAUTY...HELFS VISION, NERVES ...CREATES GLOWING HEALTH... AND IT TASTES SO GOOD... YUM ••• OH MY! Wins Gold Cord Terri E. Laughton, who started with the Exeter Company of Girl Guides, and has since been a Lone Guide, has been awarded the Gold Cord. Very seldom is this honor awarded to a Lone Guide because of the difficulty of the work involved. Terri is a grade 12 student at Mount St. Joseph Academy, London. New symbol protects quality purchasers BRADY CLEANERS SPECIAL 3 Trousers $1.49 3 Skirts $1.49 Customers and Agents THIS OFFER FOR A LIMITED TIME ONLY These cool cats really got the big word on milk from Malcolm, EXETER DAIRY and you con bet they'll be drinking lots of it from now on. 235..2144 for delivery in a skillet, sprinkled with pepper and salt and fried over high heat until browned, moving them about almost constantly. Anyone might consider peeling these small po- tatoes a waste of time but in parboiling them in their skins for a few minutes the skins peel off easily and quickly and they have a delicious flavor. Mr. & Mrs. Wes Witmer and Mr. & Mrs. Arthur Abbott, Till- sonburg attended St. David's Uni- ted Church, Woodstock, Sunday morning when their grand- children, Ronald John and Debra Louise Witmer were baptized by the Rev. A. C. McAlister BA, Nr'i, grandson of the late Rev. McAlister formerly pastor of James Street UC, Exeter. The latter baptized the children's grandmother, Mrs. Witmer. A family dinner was held to honor the occasion. Evergreens On Hand Spreading or Upright ALL VARIETIES ''Too early to plant shade trees, at least three weeks yet." REDER'S FLORISTS 37 Main S. Exeter 235- 2603 White asters on the altar and baskets of pink and white gladioli formed the setting in Zion Luth- eran Church, Dashwood, for the marriage ceremony of Miss Val- erie Joy Gibson, daughter of Mr. and Mrs. Leo F. Gibson, Dash- wood, and Brian James Mar- riage, son of Mr. and Mrs. Robert Marriage, London, on Saturday, September 18 at 3 pm. Rev. William Gatz officiated. Helen Nadiger, Dashwood, played the wedding music and accom- panied the soloist, Jean Kennedy, Grand Bend, who sang The Lord's Prayer and The Wedding Prayer. Given in marriage by her father the bride chose a floor-length gown of peau de faille and guipure lace. The bodice featured a bateau neckline and long lily point sheath sleeve's. A queen's crown of crys- tals and tiny seed pearls held her four-tiered veil of silk illu- sion. She carried a cascade of gardenias, white carnations and trailing ivy. Miss Donna Marie Baker, Lon- 4-H leaders at training school Leaders of 4-H Homemaking Clubs in South Huron for the fall project "Sleeping Garments" attended Training School in Hen- sall last Thursday and Friday. Attending were: Crediton I— Mrs. Harvey Hodgins; Crediton II—Mrs. Cliff Kenney, Mrs. Jack Morrissey; Dashwood I—Mrs. John Rader, Mrs. Rudolph Mil- ler; Dashwood II—Mrs. E ben Weigand, Miss Norma Weigand; Elimville I—Mrs. Thomas Hern, Mrs. Tom Brock; Elimville II— Mrs. Jackson Woods, Mrs. F. Horne. Grand Bend—Mrs. Susie De- vine, Mrs. Nola Taylor; Kippen, East—Mrs. Charles Eyre, Mrs. Robert G e m m e 11; Hurondale— Mrs. Roylance Westcott, Mrs. Almer Passmore. Mrs. Alvin Moir and Mrs. Harvey Hyde, leaders of a second Hurondale Club, took the training at Clinton. Miss Diane Liddiard, Huron County home economist, conduct-. ed the courses. Do you have a home freezer? Then you should remember that your frozen food locker butcher is the best friend you have I Drop in or call us at any time. EXETER FROZEN FOODS 502 Main South 235 0400 don, cousin of the bride, was maid of honor wearing a street- length dress of aqua satin and wedding band h e a dpiece with cocktail veil. Miss Ruth Ann Eveland, London, cousin of the bride, as bridesmaid was gowned similarly to the maid of honor in shrimp satin. They carried bou- quets of bronze pompom mums. Arthur Gliders, London, was best man and Wayne Gibson, brother of the bride, and Bob Marriage, brother of the groom, ushered guests. A reception was held in Dash- wood Comm unity Hall. The bride's mother was gowned in a royal blue brocade velvet dress with matching accessories and white mum corsage. The groom's mother chose gold crepe with light tan accessories and bronze mum corsage. For a wedding trip to Niagara Falls and Buffalo the bride don- ned a textured wool suit in gold shade with black accessories and gold and bronze mum corsage. The couple will reside in Dash- wood. BRIDE FETED The bride was feted at five miscellaneous showers at the homes of Margaret and Ruth Ann Salmon, Dashwood; Mrs. Elmer McFalls, London; Miss Ruth Ann Eveland, London; Mrs. Bernice Nauss, Dashwood, and Mrs. Shirley Van Dorsselaer, Dashwood for the staff of the Dashwood Planing Mills of which the bride is a member. Rev. Burr speaks to James St. UCW Rev. Earl Burr of Mount Elgin was the guest speaker at the first fall meeting of Units 3 and 4 of James Street UCW last Monday night. He showed pictures and gave comments of his years at Emmanuel College, Toronto. Mrs. Ken Ottewell favored with a piano solo. Mrs. Eugene Wil- lard and her group arranged the program. Mrs. Lyle Little and Mrs. Gerald MacLean led in the de- votional period. The meeting was preceded by a pot luck supper. Mrs. Harry Dougall conducted the business. Plans were made for a bazaar and bake sale—the tentative date being November 6. Mrs. A. Geddes dies Saturday Mrs. Annie Geddes, 84, widow of George Geddes, Exeter, died in the Exeter Nursing Home Sat- urday, September 18. Mrs. Geddes was the former Annie Northcott of Hay Town- ship. She and her husband lived on Andrew Street in town for many years till Mr. Geddes died in 1950. Surviving are one daughter, Mrs. William (Edna) Snell, Exe- ter; one son, William Geddes, London; one sister, Mrs. Charles Aldworth, Stratford; one brother, William J. Northcutt, Exeter; six grandchildren and 12 great grandchildren. Funeral services were con- ducted by Rev. R. S. Hilts assist- ed by Rev. Ed Aldworth, Harrow, nephew of the deceased, at the R. C. Dinney funeral home, Exe- ter, on Monday, September 20, Pallbearers were Messrs. Percy and Earl Campbell, Mer- vyn Grainger, Gordon Beaver, Jack Duncan and Cliff Prouty. Flower bearers were three grandsons, Ray, George and Jack Snell. Rebekcihs observe friendship night Friendship Night was observed by Pride of Huron Rebekah Lodge last Wednesday evening when each member invited a guest and introduced them dering the eve- ning's program. The officers presented a short skit with friendship as the theme. Mrs. Lena Kirkland read a poem on "Friendship" and Mrs. RosS Skinner conducted games, At the next meeting October 6 Miss Linda Somerville of Sea- forth, who won the United Nations Pilgrimage at the speaking com- petition sponsored by district IOOF and Rebekahs earlier in the year, will show pictures and tell of her trip. A neat black and white label is the newest watchdog protecting the public's purchases of qual- ity merchandise. Starting fall 1965, the symbol appears on a wide range of wool products including men's and wo- men's clothing, knitwear, chil- dren's wear, hand knitting yarns and carpets, The symbol guar- antees that the product has been made from pure virgin wool — the finest in the world. It will appear on a woven label stitched into the merchandise. The symbol for pure virgin wool is the work of a bright young Italian designer, Frances- co Saroglia. His design was se- lected in open competition by an international panel of seven de- sign experts in London. It won over 86 other entries. Many of those rejected were artistically acceptable as qual- ity symbols but they did not meet the complex legal and technical requirements that would enable them to be used in 91 countries. In Canada, the mark is owned and protected by the Wool Bu- reau of Canada Limited, one of 19 branches of the International Wool Secretariat, which in turn represents the growers in the three major wool producing coun- tries of Australia, New Zealand and South Africa. The integrity of the Wool mark as a protective device for the consumer begins first with the manufacturer. Before he is given a license to use the mark, his fabrics must pass a variety of tests to ensure the purity of the Wool, plus other performance standards. A constant check on wool mer- chandise is maintained to pre- vent misuse of the symbol. The Wool Bureau has set up a lab- oratory in their Toronto offices where inspection testing is car- ried out on merchandise appear- ing in retail stores. It may be asked, what is the difference between this symbol and an all-wool label. In Canada, the voluntary labelling act per- mita a tolerance of five per cent foreign fibre in the use of a wool label. The international standards set up for the use of Wool mark have a tolerance of five per cent only if the addit- Peppers are in good supply at food stores just now. They are one of those very handy vege- tables which can be eaten either raw or cooked; served straight as a vegetable or as a flavorful addition to salads and relishes. They are also quite low in calor- ies—about 16 per medium pep- per. PEPPER-CAULIFLOWER RELISH 2 medium-size heads cauliflower (about 1 1/2 lbs. each) 3 large green peppers ional fibre is used for visible decoration. The Wool mark program was introduced in the fall of 1964 in six countries by the International Wool Secretariat. These inclu- ded: United Kingdom, Holland, Belgium, Germany, Japan and the United States. The other bran- ches of the Secretariat, inclu- ding Canada, introduced the plan this fall. The Wool mark, regis- tered in 91 countries, is truly an international consumer guar- antee soon to be known through- out the world. Trivitt WA hold pot luck supper Members of Trivitt Memorial WA met for a pot luck supper last Tuesday evening to start off the fall activities. Plans were made to fill a Christmas stocking for one of the patients at Goderich Hospital and to have the annual ham and bean supper October 26. Orders are being taken for the 1966 church calendars and these orders must be placed by October 12 either to Mrs. William Middle- ton or Mrs. John Luxton. The Fall Deanery meeting of the WA will be held at St. Paul's, Clinton, October 12. Mrs. R. M. Weekes of London, who is secre- tary for the department of family life (preschool), will be guest speaker. Plan formal autumn ball Saturday Sept. 25 the Officers Mess of RCAF Station Centralia will hold their annual formal autumn Ball. Civic, military and police officials have been invited to join the members on this occasion. Guests will be received by Brigadier & Mrs. W. S. Murdoch OBE, ED, CD, of London, senior military representative of the area, G/C & Mrs. G. F. Ocken- den and S/L & Mrs. R. E. Cousins, at 9 pm. Dancing to the orchestra of Mr. Dan Downs will commence at 10 pm to be followed by a smorgasbord dinner. The dinner prepared under the supervision of F/0 Yvette Bustin, will be served by FS H. R. Zilke, lead chef of the Officers Mess, at 12 pm. This event is the highlight of the Officers Mess for the fall season. 16 small white onions peeled 2 tbl salt 1 1/4 cups sugar 1 tp ground turmeric 2 tp mustard seed 3 tbl mixed pickling Spice 1 1/2 cups white vinegar 1 1/2 cups water Remove leaves from cauli- flower. Wash and separate into flowerets. Cut peppers into thin strips; combine with cauliflower and onions. Sprinkle vegetables with salt; cover and let stand overnight. The next day drain and rinse in cold water. Combine sugar, turmeric, mustard seed and mixed pickling spice in a large pot. Stir in vinegar and water. Bring mixture to a boil and boil 5 minutes. Add vege- tables and boil gently 10 minutes stirring occasionally. Pack in hot sterile jars. Seal at once. This makes approximately 4 pints. STUFFED PEPPERS Stuffed peppers are easily pre- pared. Remove the "lid" of the pepper by cutting away a thin slice at the stem end. Remove seeds and membrane. Parboil in boiling salted water to cover for about three minutes. Invert, drain and fill with some well-seasoned mixture of cooked meat and vege- tables. • MARBLE POTATOES Don't throw out those marble- sized potatoes when harvesting your crop for the winter. At the John Pepper farm where we have been getting corn, to- matoes and other vegetables the small potatoes are a popular item. Customers buy them by the six-quart basket or even larger quantities. We scrub them well and par- boil them for five or ten minutes, Then they are drained, peeled and placed around the roast or meat in the skillet until they become brown on all sides. They are delicious. They are also good if placed Mr. & Mrs. H. IL Hilborn, of Grand Valley, were honored recently by General Motors of Canada at a banquet in Toronto, on the occasion of their 50th year as GM dealers. Mr. Hilborn was the first to sign a dealer's contract in Canada and the occa- sion was to honor the event. They were presented with a Hi-Fi and a diamond ring. Last June they celebrated their diamond jubilee. Mr. and Mrs. Hilborn are the parents of Mrs. Lloyd Henderson of town. Miss Mary Van Camp spent the past week with her sister and family, Mr. & Mrs. Harold Yates of London, and attended the Western Fair where she par- ticipated in the Fair Ground art competition. Mr. & Mrs. A. E. Wuerth have returned after visiting their daughter, Mr. & Mrs. R. M. Long in Royal Oak, Mich. They were accompanied by Miss Pearl Keys who also visited friends and relatives. Mr. E. 0. Sweetman of Tor- onto is visiting at the home of Miss Verna Coates. Mr. Sweet- man is 95 years of age and quite active. PLUM CONSERVE A conserve in the middle of winter can bring back the fresh flavor of fruit. Add a little time and effort to this recipe for plum conserve and you have a tasty treat just perfect for those cold wintry days. 4 cups pitted, quartered plums 1 cup chopped seedless raisins 1 cup water 1/2 cup orange juice 1/2 cup thin strips of orange rind 6 cups gran. sugar 1 cup broken nut meats 1/2 cup commercial pectin Combine plums, orange juice and rind, raisins and water. Co- ver and boil gently for 20 min- utes. Add sugar, bring to full Town Topics Personal Items of Interest In and Around Exeter The Exeter Times-Advocate is always pleased to publish these items. We and our readers are interested in you and your friends. Phone 235-1331. rolling boil, and boil hard for one minute. Add nuts. Remove from heat and stir in pectin. Skim and stir for five minutes. Pour into sterilized jars and, when cold, seal with hot paraffin. NOTE: Press plums down well when measuring to insure correct measurement. III Health ? See your doctor first. Bring your prescription to MIDDLETON'S DRUGS MALCOLM, The Exeter Dairyman