The Exeter Times-Advocate, 1969-06-12, Page 7copies
7
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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
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Wr, reitrye nig ophtlo On Of salt Amt.
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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
•
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0
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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
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adjustable wind baffles. and
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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
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1) •
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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
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