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The Exeter Times-Advocate, 1969-06-12, Page 7copies 7 t1;$ SHOES OR FATHER'S DAY • Hush Puppies SOFT SUEDES OR SMOOTH LEATHER • Sandals • Golf Shoes • Moccasins • Cowboy Boots • Dack Gift Certificates spEcIAL Men's V) 99 • Oxfords MATCH THE MOWER WITH THE POWER FREE! • HI. FREE MOWER WITH PURCHASE OF A NEW INTERNATIONAL° . CUB CADET Don't miss the big MOWER FREE for-all ... stop in now, pick out the Cub Cadet or Cadet 60 lawn and garden tractor you want from six models ... and get a performance-matched International Rotary Mower absolutely FREE! OFFER EXPIRES END OF JUNE N. T. MONTEITH EXETER LTD. 235-2121 "The best in service when you need it most!" RADAR-LITE Complete with 6-volt battery, this versatile lantern has adjustable spot- light with red flasher an extendable bracket Finger. tip contra[ and all-stool handle, $8.50 Value Special $5,95 DOMINION HARDWARE RADAR BATTERY Made by one of Canada's leading suppliers, heavy- duty 6-volt, steel-clad batteries for use with Rodarlite and other lanterns. $3.49 Value Spacial $2.99 The Winner! Barbara Lettington, London, was the winner of the portable TV in the draw held last week at Exeter Community Credit Union Ltd, Manager Harold Patterson makes the presentation. YOU'RE ALWAYS A WINNER WHEN YOU SAVE THE CREDIT UNION WAY Exeter Community Credit Union Ltd. 06 Main St. Exeter bevon Bido. 236-0640 • • • • • • • • • BLACK Pa DECKER IA" DRILL KIT lotions I de,,, ry,ry• W4O Whpul bro,rk hurter 3 Ho,r1,1, and 5 ,"b1 or lister 060,00'. tobt" V8n141'ts1,0 Wan ,aso Special $16.88 FLAHERTY TOOL BOX handyman hubbyiat or professional Ail wattled tenstruction with kit out tray ovo,all nice 10 x 6 ' x0'' $9 Value Special $4.99 Wr, reitrye nig ophtlo On Of salt Amt. I X Hosp., Avx-illory to coiled silver The final meeting of the year for the South linrOn Hospital Auxiliary saw the members.. Make a decision to purchase a recovery capsule for the hospital. This instrument will be attached to the processor and developer unit in the X-ray room to recover silver front solution. used in the machine. The Auxiliary plans to make several hundred dollars through the year from the sale of the silver, Letters from Grade 2 pupils were shared and some drawings they had made after their hospital tour were enjoyed. Letters of appreciation from the staff at Exeter Public School and Precious Blood Separate School were also read to the meeting. Following yesterday's tapping of the new RNA class, the Hospital Auxiliary entertained the girls. Tinroes Advocate, June 12, 1969 Pay 9 • • 0 • With sHin,LgY J. KELLER The soaring cost of beef seems to be the topic of conversation these days among homemakers who have heard that the price of steak could go to $2.00 per pound this summer. Monday I called a local butcher for the price of beef. I learned that blue brand sirloin steak is selling for $1.29 a pound while a sirloin Up or rump roast retails from $1,09 to $1.39 per pound. Of course there are cheaper cuts. Front quarter roasts are running at about 89 cents per pound. The butcher had some good news. He said the meat packing houses are bringing their prices down a little. He thought beef prices would not get as high as originally estimated. We received the following letter from the Consumers' Association of Canada concerning the high price of beef: "Is the demand for red and blue brand beef an artificial one? Have consumers been talked into the feeling that somehow or other they are cheating their families if they buy anything else than these brands? "Surprisingly, there is a total of 11 grades for Canadian beef, but very few meat consumers realize this. The prestige of red and blue brands evidently does not carry over into brown and black although the latter brands are as wholesome and nutritious and may be just as tender and flavorful as the top brands. "All graded beef for interprovincial trade must first be inspected. Both the inspector and grader stamp the carcass. The inspector stamps it once only, but the grader may stamp each major wholesale cut (five stamps per side). The meat packer may then apply a ribbon brand which must agree with the grade stamp. "The basis for grading is conformation-that is, the proportion of meat to bone; fat covering (amount, quality and color); proportion and distribution of fat in the meat; (firmness, color and texture); condition and maturity of bone. "Progress in the Canadian beef producing and cattle feeding industry has enabled approximately 52 per cent of our beef requirements to come from relatively young cattle of good beef type whose carcasses for the most part grade as choice (red) or good (blue). of the remaining 42 per cent, 6.5 per cent is graded standard, 8.5 per cent graded commercial and the remaining 33 per cent is graded utility and used in canned and processed meats. "With only 8.5 per cent of the beef graded as standard (brown) and 6.5 per cent graded commercial (black) this is undoubtedly one reason why large retailers for the most part follow a policy of buying red and blue brand carcasses for the bulk of their beef supply, With the limited quantity available, it is just not practical for them to handle several grades selling at graduated levels of prices. "Economy minded consumers have two general alternatives in buying beef. One is to shop around and locate a source of supply where standard or commercial grade carcasses are handled. Some supermarkets now have "economy' selections but this is not a widespread practice. Another alternative to buying beef graded below "good" is to know the characteristics of cuts from different parts of the carcass, which vary considerably in flavor, degree of tenderness, amount of waste, ease of preparation and price. Knowing how to buy and cook these cuts can make a difference to the meat budget, particularly if the shopper is alert to special beef prices when they are on sale and has home freezer facilities, Oddly enough, grades are not based on factors which have the most significance for consumers-flavor and tenderness. "There is nothing wrong with beef graded standard or commercial. In general it comes from carcasses having not quite as "good" beef conformation, so it pays to get to know your beef cuts. By knowing beef cuts and cookery you can make your beef dollar go further, regardless of whether you buy choice, good or standard beef. A wide selection of excellent beef is available to the Canadian consumer at all times". Today's spiraling food costs. call for still more recipes with stretchpower. Here are six such recipes. Four are for the familiar hamburger-on-a-bun service, but with distinctive differences. IRISH 'BURGER 11/2 pounds ground beef or hamburger 11/2 cups raw, finely chopped red potatoes 1/2 cup raw, finely chopped carrots 1/2 cup chopped green onion 1/4 teaspoon ground pepper 11/2 teaspoons salt 1 tablespoon Worcestershire sauce 1 egg 8 sliced sandwich buns Combine beef, potatoes, carrots, onion, pepper, salt, Worcestershire sauce and egg, Mix well. Divide into 8 equal-sized portions; shape into patties. Grill each meat patty about 8 minutes per side in a lightly oiled skillet or grill, Serve hot in sliced buns. SANDWICH FILLING GROUND BEEF 1/2 pound ground beef or hamburger IA teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped dill pickles 1 tablespoon chopped parsley 1 tablespoon chopped pimiento '/4 cup mayonnaise or salad dressing 5 sliced sandwich buns Saute beef, salt and pepper in a skillet until brown. Combine cooked beef with pickles, parsley, pimiento and mayonnaise. Use cold or hot in sandwich buns. HAMBURGERS BENEDICT 6 sliced English muffins or sandwich buns 1/4 cup soft butter or margarine 6 grilled hamburgers 6 poached eggs 1 cup hollandaise sauce, hot Toast English muffins or sandwich buns; spread each toasted side with a teaspoon of butter. Put grilled hamburger, topped with a poached egg and hot hollandaise sauce on 6 bun halves. Serve hot with other bun half at side. SKILLET STROGANOFF SANDWICHES 2 tablespoons butter or margarine 'A cup chopped onion 1 teaspoon finely chopped garlic 1 pound ground beef 2 tablespoons flour 1 teaspoon salt IA teaspoon paprika '/4 teaspoon nutmeg 1/2 cup chopped cooked mushrooms 1 (101/2 ounce) can condensed cream of mushroom soup 1 cup prepared sour cream 10 sliced sandwich buns Melt butter in a skillet; add onion, garlic and ground beef and saute until brown. Combine flour, salt, paprika and nutmeg; sprinkle over meat mixture and stir until blended. Add mushrooms and mushroom soup to meat mixture. Simmer for 10 minutes over low heat. Pour sour cream over top. Cover and simmer 5 minutes longer. To serve: Place 1/3 cup hamburger stroganoff in each bun. MUFFIN BURGERS 3/4 pound ground beef 8A teaspoon salt 1/8 teaspoon pepper 1 tablespoon chopped onion 1 egg 1 cup soft bread crumbs 'A cup milk SAUCE 'A cup tomato catsup 2 tablespoons brown sugar 2 tablespoons chopped green pepper 1/2 teaspoon cornstarch Combine beef, salt, pepper, onion, egg, soft bread crumbs and milk. Mix well. Place 1/3 cup meat mixture into each (2 TOSSED SALAD FOR DINNER - Doesn't this salad look inviting. This one combines various salad greens, cucumbers, tomatoes, radishes and onions. Pour over all a bit of salad oil, a bit of vinegar and sprinkle generously with garlic salt. Your family will appreciate all your efforts to keep the greens crisp and the dressing tangy. i',dill',iii11i11111ri1.1''''''111111 iilnIIlI llllllllll oloininininininionuoinioo llllll1111111 llllllllll ,,,,,,,,,, juice and eggs; mix well. Bake in a (1Ii quart) loaf pan in a moderate oven (350 degrees F.) for 1 hour, Slice into portions when served. CHEESE-MEAT LOAF 2 cups soft bread crumbs 1 pound ground beef 1/4 cup chopped onion 1 teaspoon salt 1/2 teaspoon celery salt 1/4 teaspoon pepper 3/4 cup grated process cheese 'A cup tomato juice 2 eggs Combine soft bread crumbs, beef, onion, salt, celery salt, pepper and cheese. Add tomato COLEMAN CAMP STOVE Lights instantly with convenient naphtha gasoline Features two berms with stainless steel rings. adjustable wind baffles. and removable fuel tank $1995 Value Special $16.88 INSULATED PICNIC BAG Thick fibreglass insulation Makes this large capacity bag a must for picnics or camping. All vinyl lining, $3.98 Value Special $3.39 COLEMAN COOLER 8 Urethane insulated High impact outer shell and friction soul cover. Molded-in hand grips u gallon capacity. x 22' 7 - x 12' 4" $19.95 Value Special $18.88 0 • 1) • • inch) muffin cup, To make sauce: Combine catsup, brown sugar, green pepper and cornstarch. Cook over low heat until thickened, stirring constantly. Top meat in each cup with 11/2 tablespoons sauce and bake in a medium oven (350 degrees F.) until brown, or about 30 minutes. TOMATO 'MEAT 2 cups Ontario canned tomatoes 1 pkg. (3 oz.) raspberry jelly powder 1 tbsp. vinegar 1 4 tsp. sweet basil salt to taste ' i cup celery, diced If tomatoes are whole, cut in chunks. Combine all ingredients except celery. Heat until jelly powder dissolves. Cool; add celery. Pour into mold. Chill until lset. ctu lettuce. mold and serve on crisp 1 ICE-PAK When frozen, lasts up to 5 • times longer and is colder then ordinary ice Tough plastic shell 99t Value Special 771 JEWELLER ad Inj EXETER We extend our con- gratulations to all grad- uates. . . . and we extend an invitation to their relatives and friends to see us for the biggest selection of the best and most wanted graduation gifts. DOMINION HARDWARE GARDEN HOSE Trei n6spiavretAgirteeLp4le\t/I:1;uceouplinsgpse gattr $h1119 DOMINION HARDWARE GARDEN HOSE Green nylon reinforced hose with finest quality couplings '2" x 50 feet, $5.70 Value Special $4.49 MELNOR SPRINKLER Economical oscillating lawn sprinkler with 4 settings. Permanently lubricated, sealed mechanism Covers up to 1,575 sq. ft. $8.49 Value Special $4.99 HEDGE SHEARS Fine quality 9" hollow-ground steel blades with comfort. able sure-grip handles, $5.95 Value Special $4.99 50 FT. EXTENSION CORD Complete with 3 pin socket and plug attachments. 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