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The Exeter Times-Advocate, 1969-04-17, Page 9• HONEY CHICKEN- Here is a novel way to serve cut-up chicken, Recommended by the home e conomists of the Canada Department of Agriculture, it scores high on economy, case of preparalion and delectable flavor. The chicken parts are basted with butter then glazed with the liquid honey for the last IS Minutes of cooking. Surprise your family by serving this simple variation of the over-popular chicken! GARBAGE BAGS SUPER STRENQH 26 x 56 GARDEN OR HOUSE USE PACKAGE OF 10 TRAQUAIR DOMINION HARDWARE NEXT TO THE POST OFFICE IN EXETER IF YOU'RE OVER 5'10" ... Or i Sleep With Someone I Who Is.... YOU NEED A QUEEN-SIZE MATTRESS OUR BAUBLE QUEEN QUEEN-SIZE IS 6" LONGER and 6" WIDER THAN ORDINARY MATTRESSES e 1~ae,t1 9eet Rea • gee ate 7atiege/ rURNITURE VXETER 2.3 5-1 990 aie4 870 eeed Don't forget to write or telephone the Exeter Times-Advocate with the names of your friends and relatives who will be celebrating an 80th birthday or better soon, Just give us the name, address, birthdate and age of the celebrant. We will be happy to include the information in this column in plenty of time for acquaintances to hustle off a card or plan a visit. A nice way to say "Happy Birthday." IL • With SHIRLEY J. KELLER Again it is Monday and again, isn't the weather perfect? Let's remember these days when it turns cold and wet as it is bound to do sooner or later this spring. Thanks go out this week to all those kind souls who offered pussywillows. It certainly pays to advertise, I got many offers from folks who knew where to go for pussywillows and last Friday, my daughter brought me a whole armful from the garden of a lady who lives in Dashwood, They are the large, tame pussywillows and look just right in a large red vase in my livingroorn. I really have to tell you about another gift of pussywillows I received. During the weekend my husband and I celebrated our wedding anniversary at a party to which some of our relatives and friends were invited. Among the guests was G.R. Haugh, Crediton, better known as Ross, the sports and news editor at the T-A. Whether the idea was conceived in Ross' head or whether it was born in the Batten brain (William was also present) . . . I was told to stand in the middle of the room, There I was presented with a pussywillow TREE tied with a gold bow. 6 "Now you can grow your own pussywillows," cracked Haugh, I might just do that! I have word back from the Ontario Department of Social and Family Services, Day Nurseries Branch. • There has been no indication from any parents since last week that there is enough interest in Exeter and area to warrant a nursery school but I'm certain there must be some mothers, particularly working mothers, who would consider it • advantageous to have access to a nursery school for their youngsters. After looking over this material, I'm convinced that a well-run nursery school would be a definite asset to the community. Whether it would • be practical or not depends on the reactions of mothers arid fathers who would have children of nursery school age. The Day Nurseries Act of 1966 is Chapter 37 of the 1966 Statutes of Ontario, Ontario Regulation No. 297/67 also governs day nurseries. The Act and Regulation have been printed in one booklet for the convenience of the public and may be obtained on request from the Day Nurseries Branch. Their main provisions may be • summarized as follows: All nurseries, day nurseries, private kindergartens not operated by a public school or separate school board, or registered under the Department of Education Act are required to obtain a licence from the Department of Social and Family Services under the Day Nurseries Act, 1966. A "day nursery" (regardless of what it is called) means a place that receives for temporary custody for a continuous period not exceeding 24 hours, more • than 3 children under 10 years, not of common parentage. The main licensing requirements are as follows: Zoning restrictions should be checked with the municipality before premises are selected. For licensing, a letter of approval • from the zoning authority is required. Before a new building is erected or an existing building is altered or renovated for use as a day nursery, the plans should be submitted to the Day Nurseries Branch. There must be 30 square feet • of indoor play space for each child enrolled. All rooms used by children under six years of age should be located on or below the second floor and must have adequate exits. No more than 25 children should be accommodated in one room, • In selecting a location for any ,nursery it is better to choose one with the possibility of outdoor play space. While a playground is required only for an all-day program, it is a desirable feature of a half-day nursery. Premises must be inspected • and approved by municipal fire and health departments, In some municipalities the building department also inspects. The furniture to be used for the children must be of a size to fit them. There Must he arrangements for the display of the play materials at the child's level, as well as storage for play equipment. There must be sufficient play equipment so that all children are kept happily occupied, Lists of recommended equipment for various ages of children and various sizes of groups are available from the Branch. Washroom accommodation must be conveniently located, with one toilet and basin for every fifteen children. Prior to admission to the nursery each child shall have commenced such immunization procedures as are recommended by the local medical officer of health. The nursery shall be open to inspection by the Medical officer of health at all times. Thesupervisor' of a nursery must have had training in the group guidance of well children of the ages to be enrolled and must be approved by the Director. The assistant supervisory staff should have completed at least part of a nursery course, or be planning to commence training at an early date. Courses are now available in most parts of the province for persons with secondary graduation diplomas or the equivalent. There are a limited number of courses open to. persons with the equivalent of Grade XI education. There shall be two adults in attendance on the premises of a day nursery at all times while there are four or more children present. Children must never be left without staff supervision, Corporal punishment of the children is not permitted. If children are cared for all day, outdoor play space of at least 60 square feet for each child is necessary. The play area must be fenced to protect the children from traffic hazzards. It must have sufficient outdoor play equipment to occupy all the children for at least two hours daily in good weather. In addition to the supervisory staff as listed above there must be sufficient household staff to prepare the meals and keep the nursery clean. For the noon meal a full course hot dinner should be served where children attend more than 6 hours. Sample menus may be obtained upon request. Individual cots must be provided so that the children may sleep for at least one hour a day. Municipalities wishing to establish Day Nurseries may receive an 80% provincial grant toward their operation. Other licensed day nurseries with the cooperation of the municipality may receive provincial assistance with fees in special cases. The fee for a licence to operate a nursery is ten dollars, It is renewable on January first of each year at a cost of five dollars. If you are planning a fall wedding, you will want to know soon who will form your wedding party. While it is considered the groom's responsibility to select his best man, groomsmen and ushers and it is the bride's own business who will attend her, most couples like to discuss this important matter together. There are certain factors to keep in mind. First of all it is wise to bear in mind that these attendants should be either relatives or close friends who are likely to stick by you through the years. A flash-in-the-pan acquaintance may be quite willing to be a maid of honor at your wedding but the relationship could cool long before the wedding or soon afterwards. It is a good idea to remember the financial end of things. It can get costly to be a member of a wedding party, particularly if you are to be a maid of honor or a bridesmaid. Gowns and headpieces and accessories can be expensive and it is embarrassing to have to admit your pocketbook will not permit you to take part in the wedding of a friend or relative. Most brides and grooms will prefer to ask only those persons whom they know will have the necessary funds easily available. Other special friends can be honored in different ways. When you have made careful selection of your wedding party, be sure to announce your intentions to them while there is still plenty of time to select alternates just in ease there is some reason your first choice can't take part. By MRS. STAN PRgSZOATOR Ron Foran and Miss Elaine Glanville spent Sunday with the latter's grandparents, Mr. & Mrs. E.C, Regele of Walton. Miss Brenda Glanville returned home Sunday after being a patient in South Huron Hospital. Mrs. Donald Glanville and baby daughter have returned home from Victoria Hospital, London, Mr. & Mrs. Richard Glanville of Parkhill and Mr. & Mrs. Jim. Preszcator of Constance called on Mr. & Mrs. Stan Preszcator Sunday. Mr. & Mrs. Alex Hamilton of Grand Bend spent Sunday with Mr. & Mrs. Leonard Wein. A QUICK DESSERT -If you are looking for a quick but glamorous dessert, try chocolate fondue and discover the enjoyment of dipping little bites of this and that. The fondue is made by mixing and heating two tins of sweetened condensed milk and four envelopes of unsweetened liquid baking chocolate. The dippers are drained pineapple chunks, banana slices, cherries, marshmallows and triangles of uniced- cake. Provide your guests with a plate or a napkin to catch the drips and let them dip their choice of sweets in the chocolate mixture. Follow up with cups of steaming hot coffee. And one other little thing. If you want your bridesmaids to wear crimson gowns, don't make it difficult by asking a redhead to be a bridesmaid. * Budget-wise and flavor-wise chicken can he the answer to "what shall I serve for dinner?" It is the dish that pleases a wide variety of tastes, whether guests or family. Watch for the "special buys" and serve chicken often. A broiler chicken is young, only eight to 10 weeks old, and weighs up to four pounds. You may buy it whole, in halves and quarters, in cut-up pieces or in packages of legs, breasts or wings. When sold as a whole bird, it is usually the best buy. You may buy poultry frozen or ice packed (unfrozen). When you buy it in the frozen state, place it in your freezer as quickly as possible. If it is not trozen, remove the store wrappings, cover the chicken loosely with wax paper or foil and place it in the coldest part of your refrigerator. Use it within two or three days. Broiler chickens are tender enough to bake or fry. A combination of broiling and baking (broil-baking) or oven-frying are two simple basic cooking methods. When chicken parts are broiled, the meat often becomes dry before it is cooked. Therefore, partial cooking by broiling and finishing by baking is recommended. If desired, honey may be brushed over the chicken parts, 15 minutes before the end of cooking period. This provides a golden color and an attractive glaze. To over-fry chicken, cook pieces with seasoned flour and lightly brown in heated fat. Arrange pieces of chicken, skin side up, in a single layer in a shallow baking pan. For each pound of chicken, spoon a mixture of one tablespoon melted butter and one tablespoon broth or milk over the chicken. Cook at 350 degrees F. turning once or twice until chicken is tender, 35 to 45 minutes. Total cooking time to 50 to 60 minutes. This method is especially convenient for cooking a large amount of chicken. SPANISH CHICKEN 1 chicken (3 to 4 pounds) 1/4 cup seasoned flour 1/4 cup cooking oil 1/2 cup chopped onion 1 cup diced celery 1/2 cup diced carrots 1 clove garlic, crushed 1 can (19-ounce) tomatoes 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon sugar 2 tablespoons flour 1/2 cup tomato juice 1/4 cup sliced stuffed olives 1 cup (4-ounces) sliced mushrooms 2 tablespoons butter Cut chicken in serving-sized pieces and dip in seasoned flour (1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/8 teaspoon pepper). Brown in hot oil, 15 to 20 minutes. Remove and drain on absorbent paper. Drain excess fat from pan, add onion, celery, carrots and garlic. Saute' until onion is transparent, about 5 minutes. Return chicken to pan; add tomatoes, salt, pepper and sugar. Cover and simmer gently until chicken is tender, 30 to 40 minutes. Arrange chicken on hot serving dish. Blend flour and tomato juice, add to pan and cook, stirring constantly until thickened, Add olives. Pour sauce over chicken. Saute mushrooms in butter, about 5 minutes and sprinkle over chicken. 6 servings. CHICKEN BAKED IN SOUR CREAM 1 chicken (3 to 4 pounds) 1/4 cup butter 1/2 cup chopped onion 2 tablespoons flour 11/2 teaspoon salt 1/4 teaspoon pepper 1/2 pint commercial sour cream 1 cup (4-ounces) sliced mushrooms 1/2 cup diced green pepper 1/2 cup diced celery 2 tablespoons chopped parsley Paprika to sprinkle Cut chicken in serving-size pieces. Brown in melted butter, about 10 minutes. Drain on absorbent paper. Arrange in greased, casserole. Pour any excess fat from pan, add onion and sauté until transparent (1 to 2 minutes). Blend in flour and seasonings. Gradually add sour cream and stir until smooth. Add remaining vegetables and parsley. Pour sauce over chicken. Sprinkle with paprika. Cover and bake at 325 degrees F. until chicken is tender (1 to 1'2 hours). 6 servings. BAKED CHICKEN WITH ORANGE SAUCE 6 half breasts of chicken OR 6 chicken legs Salt Pepper 2 eggs, beaten 2 tablespoons water 1 cup fine dry breadcrumbs 1 tablespoon grated orange rind 5:; cupbutter, melted 1 .1 cup orange juice Sprinkle chicken with salt and pepper. Combine eggs and water. Mix breadcrumbs and orange rind. Dip chicken in egg and coat with breadcrumbs. Arrange in greased baking pan, drizzle with melted butter and orange juice. Bake at 350 degrees F., turning occasionally, until tender (60 to 70 minutes). Sauce 1/4 cup chopped onion cup diced green pepper 1 tablespoon butter 1 cup orange juice 1 tablespoon soy sauce 1/4 teaspoon ginger 1 teaspoon brown sugar 1 tablespoon cornstarch cup water Sauté onion and green pepper in butter 3 minutes. Add orange juice, soy sauce, ginger and sugar. Cover and simmer 10 minutes. Combine cornstarch and water. Add to sauce and cook, stirring constantly until thickened and clear, about 5 minutes. Serve with chicken. 6 sayings. It's a well known fact that the May flowers need those April showers to get a good start in life, and also a well known fact that June brides need a SHOWER to get a good start in their married life too. This is the season for bridal showers and as always, Earl Campbell can help you solve that ever present question of what GIFTS to buy for the bride-to-be. He carries a wide selection of time-proven gifts that are always most appreciated at any shower. Earl Campbell also maintains a bride's registry where area girls list the pattern of their dinnerware and silverware. It's a simple matter to pick out a piece to go with their collection. Next time you have a shower gift to buy, drop in and see the staff at Earl Campbell's. 421 Main S. 4 -Can-Oral JEWELLER Exeter 'Pape 9 TimesAtlYocate, April 17/ 1969