The Exeter Times-Advocate, 1966-07-21, Page 9. photo by Phillips
MR, AND MRS. JOHN EARL JACOBI
1/4 cup finely diced greenpepper
1/4 cup finely diced celery
1/4 cup chopped green onion
1 tbl chopped parsley
2 chopped hard-cooked eggs
2 tbl lemon juice
Mayonnaise
Cut lengthwise strip from side
of each washed, unpeeledelieern-
ber. Scoop out seeds, leaving a
thick shell, Place 'on lettuce
leaves, Drain and flake salmon.
Combine lightly with remaining
ingredients, adding just enough
Mayonnaise to moisten. Season
to taste with salt and pepper.
Place salmon mixture in cu-
cumber rafts. Garnish with cher-
ry tomatoes or tomato and lemon
wedges.
CHERRY MALLOW DELIGHT
While cherries are in season
try this rich but light dessert.
One 3-oz pkg cherry jellypowder
1 cup boiling water
2 cups pitted black sweet cher-
ries
1 cup hot water
1 tbl lemon juice
1 cup 32% cream, whipped
12 marshmallows, cut in pieces
1/2 cup blanched almonds
Add boiling water to jelly pow-
der and stir until dissolved. Cook
cherries in covered saucepan
with hot water five minutes. Drain
off cherry juice and add water,
if necessary, to make one cup.
Add to jelly mixture with lemon
juice. Chill.
When partially set, fold in
cherries, whipped cream,
marshmallows and almonds.
Mold and chill. To serve, unrnold,
garnish with whole, sweet, black
cherries stuffed with filberts,
and whipped cream. Serves 12.
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Times-Advocate, July 21, 1966 P.090 9
Area couple to reside in London Just as dress styles change
and automobiles take on new
features from year to year, so
do fashions in food—if we want
to stay out of a culinary rut? In
this day and age, no one with
even the slightest interest in
food sticks exclusively to tried-
and-true favorites.
Consider salads. There is no-
thing wrong with a simple lettuce
and tomato salad drizzled with
oil and vinegar dressing or doll-
oped with Mayonnaise. It has
ingredients basic to the best in
the art of salad-making. But who
would serve this classic salad
day in and day out?
How long is it since you ex-
perimented with adding a new
and different ingredient to a
chicken salad? The delicate fla-
vor of chicken combines per-
fectly with so many other foods
that no two chicken salads need
taste the same.
The most common combination
for chicken or turkey salad is
celery with almonds, but con-
sider some of the following sug-
gestions— or better still, try
some of them.
To cubed chicken, diced celery
and mayonnaise to moisten, add
one or more of the following
For travelling to the eaStera
provinces the bride changed to a
white linen suit with navy acces-
sories and corsage of red roses.
Pink and white gladioli, ferns
and candelabra formed the set-
ting in Hensall United Church on
Saturday, July 16 at 3 pro when.
Carolyn June munn, daughter of
Mrs. Beatrice Munn, RR 1 Croat-
arty, and John Earl Jacobi of
London, son of Mr. and Mrs..
Harvey Jacobi, RR 2 Kippen,
were united in marriage by Rev.
Harold Currie.
Mrs. John Turkheim, Zurich,
played the wedding music and
accompanied the soloist, Mr,
Eric Ross, Staffa, who sang Wed-
ding Prayer and the Lord's Pray-
er,
Given in marriage by her
brother, Robert Munn, the bride
chose a floor-length wedd ing
gown of nylon chiffon over Italian
silk, The bodice was highlighted
by a shallow scoop neckline, el-
bow-length sleeves and fitted
waist. The hemline of the bell
shaped bouffant skirt, the waist-
line and sleeves were trimmed
with Chantilly lace. Back interest
was centred on a grouping of im-
pressed pleats at centre back
cascading to a scallop-edge d
cathedral train. Her three-tier
combinations to suit your taste:
o diced fresh or canned pears,
a little finely diced preserved
ginger;
o drained crushed or cubed
pineapple, pecans, diced cucum-
ber;
• diced fresh or canned peach-
es, toasted almonds;
• a little grated onion, shred-
ded cabbage, lettuce, grated car-
rot and raisins;
• cooked macaroni, chopped
green olives, sliced radishes,
hard-cooked eggs and onion.
Canned salmon joins the par-
ade of favorite salad ingredients
that are so right for serving this
time of year.
elbow-length veil was caught up
with a floral bridal cluster. She
carried a cascade of pink and
white Sweetheart roses.
Maid of honor was Miss Joyce
Munn, London, sister of the bride
and bridesmaids were Miss Mar-
garet Jean Russell andIvlissElda
Wall, both of London. They were
gowned alike in floor-length
dresses of jade silk organza
enhanced with flowing overskirts
and Chantilly lace front panels
with matching headpieces. They
carried cascades of pink minia-
ture carnations. The flower girl,
Jackie Jacobi, niece of the groom,
was gowned similar to the brides-
maids and carried a nosegay of
white daisies and pink carnations,
Harry Jacobi, Guelph, brother
of the groom, was best man and
Bryce Jacobi and Wayne Cole-
man, both of London, ushered
guests.
A reception was held in the
church reception hall where the
bride's mother wore a pink lace
sheath dress with matching coat
and pink and white accessories.
The groom's mother chose atur-
quoise silk crepe dress with white
accessories.
SALMON STUFFED TOMATOES
1 (7 3/4 oz.) can salmon
1/4 cup whole, pitted ripe olives
1/4 cup pirnent-stuffed gr e en
olives
1 cup chopped celery
1 tbl minced onion
1 tp sweet pickle relish
1/2 cup mayonnaise
1 tbl lemon juice
4 large uniform-sized tomatoes
Flake salmon. Cut olives in
large wedges. Combine salmon,
olives, celery, onion and pickle
relish. Blend mayonnaise with
lemon juice and mix lightly with
salmon mixture.
Cut tomatoes part way through
into six wedges; spread open on
salad plates and garnish with
greens, Heap centres with salmon
salad mixture.
Honor bride
at Bicidulph
By MRS. M. H. ELSTON
BIDIDULP11
To honor Miss Ann Zubal,
bride-elect of July 16 Mrs. Ross
McFalls, Mrs. Earl Greenlee, as-
sisted by the ladies of Centralia
UCW held a shower in the church
Ann was escorted by Miss
Joyce McFalls and Mrs. David
Collins to a decorated chair to
the strains of the wedding march
played by Mrs. Alvin Essery, A
piano solo by Miss Elaine Powe,
a reading by Mrs. Hugh Davis
and Mrs. Ken Qreb was given.
Mrs. Earl Greenlee read an ad-
dress and Ann received many
beautiful and useful gifts. Miss
Jean Smith of Lucan was in charge
of the guest book.
704m
Mr. & Mrs. Gerald Northcott
entertained Sunday in honor of
the latter's father, Mr. J, Reder,
who was celebrating a birthday.
Guests were Mr. & Mrs. Jake
Reder Jr. and boys, Hayfield,
Mr. & Mr$. John Reder, Cottam,
Mr. & Mrs. Pete Reder, Lea-
mington, and Miss Dawn Young,
Trail, BC, six-year-old grand-
daughter of Mr. & Mrs. Reder.
Mrs. Muriel Sweet has re-
turned home from a visit in
Ottawa, Cobourg and Toronto.
Mr. Clayton Prouty is a pa-
tient in Victoria Hospital, Lon-
don, where he underwent surgery.
Mrs. R. B. Chaffe is visiting
in Burlington.
Mr. & Mrs. Gordon May and
family of St. David's holidayed
with the former's mother, Mrs.
William May, last week.
Mr. & Mrs. William Sillery
were guests at the wedding of
Miss Patricia Walker and Mr.
Dennis Bishop at Collier United
Church, Barrie, last Saturday.
Mrs. Lottie Coulthard, Clear-
water, Man., grandmother of the
bride, returned to Exeter with
the Sillerys and visited with cou-
sins in and around Exeter. Mr.
& Mrs. Robert Walker visited
in Exeter Sunday and Mrs. Coult-
hard returned to Barrie with
them.
Mr. Mark Frayne, Strathroy
is visiting this week with Mr.
Gordon Oke, sanders St.
Mr. & Mrs. Charles Heaman
and family of Port Dover are
visiting with Mr. & Mrs. Norman
Heaman.
Mrs. Verda Taylor returned
home from South Huron Hospital,
Saturday, where she had been
for the past three and a half
weeks having undergone surgery.
Malcolm Hilts, formerly of
Exeter, received word this week
that he has been successful in
passing Grade 8 piano examina-
tions of the Royal Conservatory
of Music. He obtained first class
honors in Grade 2 theory at the
mid-winter exams. Malcolm is
a pupil of Miss Greta Lammie,
Hensall.
CUCUMBER RAFTS
6 medium cucumbers
1 (15 1/2 oz.) can salmon
Ladies at Elimville
see film of Europe
President Mrs. Gilbert Johns
was in the chair and welcomed
the visitors and 4-H girls. For
the fall 4-H project "A Supper
Club" there is to be a school
for leaders at Hensall August
29 and 30.
Mrs. Theron Creery gave a
report on a historical meeting
at Londesboro Hall. Mrs. Ross
Skinner reported on an afternoon
of bingo with the folks at Ontario
Hospital in Goderich. Mrs. Tom
Hern and Mrs. Norman Brock
reported on their outing to Bay-
Mrs. Horace Delbridge and
Mrs. Freeman Horne, historical
research and current events con-
venors, had charge of the meeting
of Elimville WI last Wednesday
evening.
Mrs. William Thomson of Exe-
ter showed her pictures of the
recent trip she and her husband
took to Great Britain and con-
tinental Europe.
Mrs. Horace Delbridge gave
a paper on the early days of
Winchelsea. Mrs. Murray Cow-
ard discussed the motto "Take
the World as you find it but do
not leave it that way". Susan
Allen played the piano.
The 4-H girls with SusanAllen
as commentator showed their
club project "Accessories for a
Basic Costume".
The roll call was "Name the
oldest article in your home"
which was much enjoyed as many
different articles were named
including "a husband".
field June 29 when they took a
carload from the Ontario hospital
for a picnic,
Ava Elforci.,=,and ;Maine Hern
were presented with gifts for
completing their county honors
in 4-H work. Carol Ann Bell also
received a gift.
The next meeting will be a
picnic at Riverview Park at 2
pm August 10.
Kirkton kids
attend camp
By MRS. HAROLD DAVIS
KIRKTON
Billie and Eddie Atthill spent
the past week at Bimini Camp.
Brent Blackler spent the past
week at Huron Church Camp,
Hayfield.
Mrs. Charlie Paul is spending
this week at her niece's cottage
in the Bruce peninsula.
Mrs. Hilda Clark, Mr. & Mrs.
Edward Clark, Bobby and Craig
from Lansing, Mich. visited Wed-
nesday with Mr. & Mrs. Ronald
Denham and family and Mrs.
Anna Denham.
Mr. & Mrs. Harvey Hervieux
of Algoma Mills visited this week
with Mrs. Dan Jarvis.
Mrs. Joan McCormick is
spending two weeks with Mr. &
Mrs. John Hanniman and family
of Renfrew.
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By MRS. WELLWOOD GILL
GRAND BEND
Mr. W. F. Jennison accom-
panied his granddaughter Mrs.
Marcia (DesJardlne) Isard on a
plane trip to Vancouver. Mrs.
Isard recently graduated as an
airline stewardess. Mr. Jennison
will visit his sister also Mr. &
Mrs. Emery Mason before re-
turning home in the fall.
Weekend visitors with Mr. &
Mrs. Thomas Baird were Mr.
& Mrs. MurrayNickols and Brian
of Atwood, Mr. & Mrs. Carl
Vannes of Chatham.
Mr. & Mrs. Russell Mallard
of Windsor are visiting this week
with Miss Mary Yee.
Miss Linda Mason is spending
this week with her parents, Mr.
& Mrs. Lloyd Mason.
Joel Brittain of Toronto spent
last week with Mr. & Mrs. Robert
Jennison and family.
Mr. & Mrs. Ron 'Ninon and
fancily are visiting this week With
Mr. & Mrs. Terry Gatictry.
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