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The Exeter Times-Advocate, 1968-05-02, Page 9MR. AND MIS. HAROLD photo by McDowell qii.ApPEL . photo by Jack Doerr MR. AND MRS. DOUGLAS G. JOHNSTON Couple mark 45 years 014 YOU -COULD WIN A POLOROlb SWINGER JUST 13UY A GE NO-FROST REFRIGERATOR DURING IVIAY OR JUNE AND RECEIVE A FREE DRAIN TICKET ON A POLDROID SWINGEFI. CANADIAN GENERAL ELECTRIC Cordiale NO-FROST • REFRIGERATOR • .13 cu. ft 100-Ib. freezer Automatic defrost. No Frost, Zero-Zone freezer n Freezer: 2 ice cube trays to Special storage: meat, eggs, Slide-out twin crispers ti Shelves: 2 adjustable, 2 fixed Stor-a-Dor Shelves White Avocado Coppertone Height 62" Width 30V2" Depth 291/4" 13°I-82 '392 No.Frost with trade RUSSELL ELECTRIC EXEtEA 21541605 Ladies . . . You're Invited To Attend OUR Wig and Hairpiece Show Mon., May 6 3 P.M. — 7:30 P,M. Village Beauty Shop GRAND BEND 238-2307 ALSO... Bonnie Jean Grogan and her shining personality will now be here to serve you, Ask. For Sharon or Bonnie Mon. 1 pm. - 6 pm. Tues. 1 pm. - 6 pm. Thurs. 1 pm. - 9 pm. Fri. 1 pm. - 6 pm. Sat. 9 am, - 12 am. • .4a444214.4.4, .4.4.• • • • ."•':,,m.,,?*;••ttizkati3k,:xig•Aimz„;k i§iii,.....,.... • • . • • Pontiac Paristenne Sport Coupe. During the PontiacV8 Sale you can buy a specially-equipped V8 Pontiac at a specially-reduced sale price. And you can make extra savings on the options you really want on your new car...like power steering and power brakes! Only Pontiac has Wide,Tritek Ride And standard 327 V8 Pon'er Every Wide-Track Pontiac offers hideaway windshield wipers, a key buzzer alarm, flush and dry rocker panels and Many More outstanding value features. New you can save on five popular Pontiac models! We picked five top-selling Pdritiads; the luxurious Grande PariSienne Sport Sedan, the Parisienne Sport Coupe and Sport Sedan, and the value-packed Laurentian and Strato-Chid 4-door sedans., You get the options you'd choose yourself ! Every Sale car has a 327 cu. in. 210 hp VS, 'push- button radio with tear Speaker, front and rear floor mats, reatwindow defogger, deluxe seat and shoulder belts and remote-controlled outside mirror. Enjoy data savings On these special option pnetages: 21=5 hp V8, with Power- glide trantrniStiOn. 2.275 hp V8, with 3-speed 1-1ydra- Matia. 3. Power steering and brakes. 4. Power steering, power disc fail brakes and tilt-type 4= steering wheel. Wide -Track Pontiac V8 Sale See yew' local aUthorized Pontiac dealer ON MOTOR PIRO DU CIS '21.11.tairivbwr. " Sty I EXETER, .ONTARIO, MAY 2, 190 Area .couplet choose spring, dotes • pearls held her fenr-tieredseal- loped illysion veil, She carried, a bouquet of pink roses and pink feathered carnations. Maid of honor was Miss Aurioi Noonan, London, wearing a floor- length, empire-styled gown of turquoise crepe accented with overlay of matching lace on the bodice and lily point sleeves. A. flowing panel of turquoise chiffon extended from neckline to hem at the back. A floral dilater of tiny tnrquoise roses held her matching veil and she carried a cascade of contrasting shades of pink carnations. Miss Sharon Fletcher and Miss Faye Chap- pel, both of RR 1 Woodham v were bridesmaids dressed similarly to the maid of honor. Charlotte Ann Webber, niece of the groom, was flower girl wear- ing a short, full white dress of organza with gathered yoke, tur- quoise cummerbund and bow and white accessories. A band of tiny pink roses formed her headpiece • Sometimes at sunset when the evening sky Is pinking up, you'll see the same lovely shadings that are to be found in our early spring rhubarb. To keep the rosy color in this fruit—and to preserve its dis- tinctive, tart flavor—treat it ever so gently when cooking it. Never boil it hard or cook it too long or it will become tasteless and mushy. The best way to prepare rhub- arb—whether for serving by it- self as a sauce or in a simple dessert—is to bake it in the oven. • However, it can also be cooked successfully in a double boiler. ON • Kirk and family, London; Dr. and MrS. Henry Gans, New York; Robert Kirk, Sarnia; Mr. and Mrs. Gordon Kirk and family, Dr. and Mrs. M. Gans and family, and Mr. and Mrs. Arnold Ford and family, all of Exeter. The codple also received a telephone call from their daugh- ter and son-in-law, Mr. and Mrs. Ross Cowan and Cam of New JerSey. The celebrants were preSented with a money tree from the family. Mr. and Mrs. Arnold Ford also celebrated their twentieth anniversary on the same day. BAKED RHUBARB 1 lb rhubarb (about 3 cups, cut) 1/2 cup sugar 1/8 tp salt Cut leaves and rough ends from rhubarb. Do not peel. Cut into 1-inch pieces. Place in a casserole and stir sugar and salt through. Let stand 20 min- utes. Cover and bake in a slow oven (325 degrees) until fork tender— 20 to 25 minutes. Add more sugar and a little red food color- ing, if desired. Chill. When cooking the sweetened rhubarb in a double-boiler in- stead of in the oven, time re- quired may be about 30 minutes. RHUBARB DESSERT (8 to 8 servings) 1 pound rhubarb 1 1/2 cups water 2/3 cup sugar 2 pkgs (3 oz each) strawberry jello 2 cups marshmallows 1/2 pint cream whipped 1 9-inch round layer cake Add the water to rhubarb, bring to a boil, lower heat and simmer, covered about 7 minutes until rhubarb is soft. Add sugar and jello and stir until dissolved completely. Cut the marshmallows into small pieces and add to the mixture, stirring well. Cool until syrupy then gently fold in the whipped cream. pour into a 9- inch ring mold. Chill until set. Unmold on layer of cake and decorate with whipped cream, as desired. PINK RHUBARB SHERBET 4 cups rhubarb (5 to 7 stalks) 1/2 cup boiling water 1 cup sugar 1/2 cup corn syrup 1/2 cup orange juice 2 tbl lemon juice 1 tp grated lemon rind 2 egg whites 1/4 tp salt 2 tbl sugar Cut rhubarb in 1/2-inch pieces. Add rhubarb to boiling water and cook, covered in double boiler until tender—about 10 to 15 min- utes. Remove from heat and stir in sugar until dissolved. Add corn syrup, orange juice, lemon juice and rind. Cool. Beat egg whites until soft peaks form, Add salt and sugar and con- tinue to beat until stiff peaks form, Fold in rhubarb mixture. Pour into refrigerator trays and freeze. To make smoother, beat once or twice during freezing period. PINEAPPLE,RHUBARB AND STRAWBERRY JAM 4 cups prepared fruit (1 small pineapple, 1/2 lb 'rhubarb and 1 pint strawberries) 5 cups granulated sugar 1 box powdered fruit pectin Peel and slice pineapple. Re- move cores and chop very fine or grind. Slice thin or chop rhubarb. Crush thoroughly about 1 pint fully ripe strawberries. Combine fruits and measure 4 cups into large saucepan. Measure sugar and set aside. Add powdered fruit pectin to prepared fruit and mix well. Place over high heat and stir constantly until mixture comes to boiling point. At once add sugar. Bring to boiling point and boil hard exactly one minute, stirring constantly. eloffrige-Sdaterto Pink hydrangeas and white candles formed the setting for the wedding of Miss Sharon Sand- ers, daughter of Mr. and mrs. Alloe Sanders, Exeter, and Harold Chappel, son of Mr. and Mrs. Wilbert Cbappel, RR 1 Woodharn, in JamesStreetUnited Church on Saturday, April 20 at 2:30 pm, Rev. S. E. Lewis officiated at the ceremony and Organist Robert Cameron furnished the music and accompanied the solo- ists, Mrs. Russell Lee and Mrs. Ross Mathers, who sang, The Wedding Prayer and Bless This HOUSe. Given in marriage by her fath- er the bride chose a traditional floor-length gown of Chantilly lace, fashioned with lily-point sleeves, square neckline, natural waistline with a bouffant skirt styled with deep flounces sweep- ing to a brush train. A crown of Mr. and Mrs. Lewis Kirk cele- brated their forty-fifth wedding anniversary on Sunday, April 28. The family entertained them to a buffet dinner at their home in Exeter. Present were Mr. and Mrs. Roy Kirk and family, Ancaster; Mr. and Mrs. Donald Kirk and Lynda, Rexdale; Mr. and Mrs. Eugene Remove from heat and skim off foam. Stir and skim five minutes to cool slightly to prevent float- ing fruit. Fill jars. Cover with melted paraffin. and she carried,4 basket of mixed flowers In shades of pink and white accents, Aivfn Qh4Ppel, RR 1 woedharri, was best man and Brian Sanders and Gordon Chappel ushered guests. The reception was held at the Dufferin Hotel, Centralia, where the bride's mother received guests wearing a deep blue crepe dress with matching lace jacket, white accessories and corsage of pale blue carnations. The groom's mother chose a navy dress trimmed with matching lace, black accessories and cor- sage of yellow carnations. For travelling toNiagaraFalls the bride donned a turquoise double knit suit with white ac- cessories and cymbidium white orchid corsage. The couple will reside on main St., Exeter. BRIDE FETED Prior to her marriage the bride was feted on several occasions. Mrs. Audrey Burrows and. Miss Tina Vanderlaan entertained at a miscellaneous shower at the for- mer's home which was attended by the staff of the Hank of Nova Scotia. Mrs. Ina Webber, Miss Josephine Westlake and Miss Faye Chappel entertained friends and relatives at the former's home and Miss Sharon Fletcher and Miss Sandra Dickey held a shower at the former's home .attended by former school friends. Polutatas-yle Hensall United Church was the setting for a quiet but pretty wedding Friday, April 26, when Rev. Harold F. Currie united in marriage Lynda Suzanne Kyle, daughter of Mr. and Mrs. Byran Kyle, Hensall and Douglas Gerald Johnston of London, son of Mr. and Mrs. George Johnston, Bel- grave. For her wedding the bride chose a three-piece aqua green walking suit with accessories in black, a corsage of yellow roses and white stephanotis completing her ensemble. Maid of honor, Miss Linda Wil- son, London, wore a grey and white cheek two-Pieee Suit with black accessories and corsage of white daisies. Mr, William Hog- clinton, attended the groom, Following the ceremony, a buf- fet luncheon was held at the bride's home. Following their honeymoon to Northern Ontario the young couple will reside at 81 Central Ave., London. BRIDE FETED Prior to the marriage the bride was honored at several prenup- tials presentations. Nit's. Yvonne Beady, London, held a surprise shower. A surprise shower was held at the bride's parents home in Hensall, arranged by Mrs. Ken McLean and Mrs. W. J, Cam- eron. Mrs. Dave Kyle and Mrs. Roy Brock, aunts of the bride, en- tertained at a miscellaneous shower at the home of Mrs. Brock and Miss Linda Wilson of London was hostess for a shower. Married in. Dashwood Miss Gail Patricia Harrower, daughter of Mr. and Mrs. Gordon Harrower, Port Franks, and Roy William Rader, son of Mr. and Mrs. Alvin Rader, Zurich, exchanged marriage vows in Zion Lutheran Church, Dashwood, Saturday, April 27; • • . Jack Doerr photo, RHUBARB JUICE For fruit-juice cocktails, sim- mer 2 cups diced unpeeled rhub- arb with 2 cups water until very soft. Strain and measure juice. Sweeten it with 1/3 as much sugar. Combine With equal amounts of fresh, frozen or canned fruit • i. juices, such as pineapple, grape- fruit, or orange. For tartness add 1 to 2 tbl lemon juice. • 4