The Exeter Times-Advocate, 1969-09-04, Page 8Times.Advocate, September 4, 1969
LOVELY GUEST — One of the distinguished guests at a' tea
following the Sunday service at St. John's By The Lake Anglican
Church, Grand Bend, was Mrs. John Robarts, Ontario's first lady.
Here Mrs. Robarts receives a cup of tea from Mrs. John R. Harley.
(T-A photo)
Smile!
then leave your
FILMS here
for...
•
With SHIRLEY J. KELLER
The children went back to
school this week and even
though mother may have
thought she wanted to get them
out of her hair all day every day,
most women have to admit they
are just a trifle lonely until the
period of adjustment is over.
I haven't got any magic cure
for loneliness — except to keep
busy. That's why I begin my fall
cleaning shortly after the start of
school.
I don't do everything one
normally does at cleaning time
because it is perhaps just a little
early for some chores.
One thing I do get done is to
clear away the summer clutter
which has collected in the
bedrooms of younger members
of the family. You know what I
mean. The stones from the river;
that old broken pair of
sunglasses found on the beach;
the single sandal (the other one
was lost at the pool); those old
theatre programs; and the like.
While I'm at it I clean out
drawers, discarding all the too
small, too raggedy summer
things. I pack away the bathing
suits and the beach towels . .. in
a bag that is easy to reach just in
rasa a nice September day makes
a trip to the beach seem
worthwhile.
I go through the closets.
checking to see what goes to the
cleaners, what car be put in the
fall rummage sale, what should
be thrown out, what must be
purchased.
I also like to check those first
cold day items. Jackets should
be clean with all buttons sewn
on. Rubber boots should be in
pairs so there •isn't a wild
scramble the fir* cold wet
morning this fall.
*
Another thing I like to get
done about now is to fill the
freezer with baked goods.
Cookies for after school
snacks, cakes and squares for
lunch boxes, and even some
.seroles for quick lunches and
miners when .'.e family is in a
burry and on .4ht schedule.
One of thy ,ery nicest things
f o frP.c, - and serve later is quick
bread, the not too sweet loaves
that taste a little like cake but
resemble bread. They make a
nutritious treat for breakfast,
they're popular at a tuck-in for
lunch or they are pleasing as an
out-of-hand snack.
(When baked in 6-ounce fruit
juice cans they make dainty
ized slices for an afternoon tea.)
To produce a tender, good
eating bread follow the rules for
quick breads:
— Use all-purpose flour and
sift before measuring.
— Add the liquids to the dry
ingredients in a few swift
strokes.
— Keep the mixing to an
absolute minimum — merely to
moisten the flour. Over mixing
causes a tough product.
BANANA NUT LOAF
11 2 cups sifted flour
2 tsp, baking powder
111 DRUG STORE
UNTLEY
Smoked
Picnics
Spore
Ribs
694
Pork Chops BUTT
or Roast
Tang 4 PKGE. DEAL
Cheese 2 LB. BOX $1.29
Towels F A2C RE cll. LL
L
RpOKYAL E 55
Corned Beef iroIzFTTSIN 69A
ELLMARR 100% VEGETABLE OIL
Margarine 4 PR
1
INT
LB.
S4
t
I•VV
AA
KLEENEX BOUTIQUE DEEP COLOURS
Toilet Tissue 2 ROLL PKGE, 21A
DEL MONTE HALVES OR SLICED
Peaches 140Z. 2 /5 91
SUPERIOR
Bread 24 OZ. LOAVES
ORANGE FLAVOUR CRYSTALS
VAN CAMPS 19 OZ. TIN
Beans & Pork
SUNKIST
Oranges
138'S
DOZEN 49l
U S. NO. 1
BARTLETT
Pears
5/394
FRUITS & VEGETABLES
ONTARIO GROWN
Carrots
WASHED
3 LBS. 234
3/65t
8in
2 /5 5
COLEMAN'S
5 TO 6 AVERAGE
,B.59
FRESH PORK
LEAN & MEATY
LB.
CLOVER LEAF FLAKED
Tuna 7 OZ. TINS 2/75C
AYLMER TOMATO OR VEGETABLE
Soup 10 OZ. TIN 3/351
NABOB Coffee 10c OFF 1 LB. BAG 73C
FACELLE ROYALE
Face Tissues 333'S 2 /5 51
WHITE OR COLOURED
PILLSBURY BATTER CREAM ASSORTED
Cake Mixes 3/$1.00
SWIFTS BROOKFIELD SCHNEIDER'S
Bologna
IBeell SCIINEIDER S
Steakettes
LUCAS ARTHUR VAC PAK
Wieners 2 LB.994
BLUE RIBBON 55(
VISKING
1/4 LB. EACH
LB.694
JOHNSONS
Baby Powder 9 OZ. TIN 754
Aspirin
GILLETTE
Right Guard LARGE n9c
5 02 7 9
Blades GMEETLT PKGEI NoLFE5SS 5 9
PKGE, OF
BAYER 100
157
•
PURE WHITE
SWARTZ
Vinegar
128 OZ. PLASTIC
690
NEW FROM ROBIN HOOD
PARFAIT
Pudding
BUTTERSCOTCH,
CHOCOLATE, LEMON,
VANILLA
NO COOKING,
SFIVINGS
5% PKGE. 2/29C
GIANT 89'
NEW ALL
TEMPERATURE
18c OFF
KING
32 OZ.
R E D PATH
Sugar
COTTON BAG
50 LB. 4.69
District brides and grooms choose
August for their wedding dates
(Pix by Peake)
Mr. and Mrs. Leroy Arthur Bryan
Stv-ape 70detio,
Candelabra and baskets of
variegated white and pink
gladioli decorated the altar of
Parkhill United Church for the
evening wedding August 15 at
which April Elizabeth Whiting
and Leroy Arthur Bryan were
united in marriage.
Rev. H. E. J. Moorhouse
performed the marriage.
The bride is the daughter of
Mr. and Mrs. R. E. Whiting, RR
3, Parkhill, and Mr. and Mrs.
John Bryan, Granton, are the
parents of the groom.
During the service, Mrs.
Elwyn Bryan, Granton, sang The
Wedding Prayer and God Has
Made Two Hearts As One. Miss
Judy Moorhouse,
provided the accompaniment
and suitable wedding music
throughout the ceremony.
Escorted by her father, the
bride wore a floor-length gown
of white lagoda with empire
waist and scoop neckline. The
bodice and sleeves were edged
with white chantilly lace. She.
wore a drop pearl necklace and
matching earrings. A floral
cluster of organza petals
accented with pearls held the
four-tier waist-length veil. She
carried a cascade of deep pink
roses with white feathered
carnations and ivy.
Mrs. Esther Conway of
Thompson, Manitoba, was her
sister's matron of honour. Miss
Donna Sturdevant, London, and
George Victor Keller.
The bride is the daughter of
Mr. and Mrs. Anthony
Denomme, RR 2, Zurich, and
Mrs. Freida Keller, Dashwood,
and the late Edward Keller are
the parents of the groom.
Wedding music was supplied
by Mrs. Henry Rau and her three
daughters, all of RR 2, Zurich.
On the arm of her father, the
bride wore a floor-length satin
gown cascaded with nylon
illusion. A train fell from the
scooped neckline which was
trimmed with embroidered lace.
Her silk illusion fingertip veil
was caught up by a rhinestone
tiara and she carried yellow
carnations and stephanotis
accented with satin ribbon.
Bridal attendants were Miss
Darlene Geoffrey, RR 2, Zurich;
Mrs. Marlene Gibson, sister of
the groom, RR 1, Komoka; Miss
Brenda Sims, London; and
flowergirl Miss Janet Regier,
neice of the bride, RR 3 Zurich.
They wore floor-length
buttercup yellow mandozo
A-line gowns accented with
daisies from shoulder to hem.
They carried magnificent
bouquets of white sha.sta daisies
and mums accented with white
satin and wore white daisy
headdresses,
Best man was Murray Keller,
brother of the groom, London.
Groomsmen were Larry
Denomme, brother of the bride,
RR 2 Zurich, and Jim Hoffman,
Dashwood. Ushers were Bernie
Denomme, brother of the bride,
RR 2, Zurich, and Earl Keller,
brother of the groom, RR 2,
Dashwood, Ringbearer was
Jimmy Keller, nephew of the
groom, Goderieh.
The wedding dinner and
reception was held in the
Dashwood Community Centre.
For a wedding trip through
the United States, the bride
changed to a cranberry fortrel
shift and white accessories.
The couple will reside at RR
2, Dashwood. The groom is
employed with Dashwood
Industries Limited at the
Dashwood plant and the bride
works at DIL's Centralia office. I left my films at ...
1 tsp, salt
1/4 tsp, soda
1 4 cup sugar
',z cup chopped nuts
2 eggs beaten
1/3 cup corn oil
1/3 cup corn syrup
1 cup mashed ripe bananas
(about 21 :`2. bananas)
Sift dry ingredients together
in a large bowl; stir in nuts. Mix
remaining ingredients together in
a bowl; stir in nuts. Mix
remaining ingredients together in
a bowl. Make a well in centre of
dry ingredients. pour in liquids;
stir just until flour is moistened.
Pour into greased 81/2 x 41/2 x 21/2
inch loaf pan. Bake in a 350
degree oven for 60 to 70
minutes or until cake tests done.
Remove from pan and cool on
rack.
PINEAPPLE NUT BREAD
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/4 cup sugar
1 cup raisins
1..“:1 cup chopped walnuts
1 egg, beaten
1/3 cup corn oil
1/3 cup corn syrup
1 tsp. vanilla
1 10-ounce can crushed
pineapple, not drained
Sift dry ingredients together
in a large bowl; stir in raisins
and nuts. Mix remaining
ingredients together in a large
bowl. Make well in centre of dry
ingredients; pour in liquids, stir
just until flour is moistened.
Pour into a greased 9 x 5 x
3-inch loaf pan Bake in a 350
degree oven for 60 to 70
minutes or until cake tests done.
Remove from pan and cool on
rack.
APRICOT SNACK LOAF
'•» cup chopped dried apricots
13:i cups sifted flour
2'..2 tsp. baking powder
1 tsp. salt
1 2 cup sugar
1.'2 cup chopped nuts
1 egg, beaten
1 4 cup corn oil
1/3 cup corn syrup
1/3 cup orange juice
Soak apricots in hot water 15
minutes, drain. Sift dry
ingredients together in mixing
bowl. Stir in nuts and drained
apricots. Mix remaining
ingredients in a bowl. Make well
in centre of dry ingredients, add
liquids and stir just until flour is
moistened. Pour into greased 8'2
x 41 7. x 2:2-inch loaf pan. Bake in
a 350 degree oven for about 1
hour or until cake tests done.
Cool in pan 10 minutes. Remove
from pan, cool completely.
SPICY FRUIT BREAD
21 2 cups sifted flour
3 tsp. baking powder
12 tsp. salt
1 tsp. cinnamon
I 2 tsp. nutmeg
1/4 tsp. clove
Dash cardamom
'2 cup firmly packed
brown sugar
1 cup chopped prunes
'`s cup raisins
le2 cup chopped candied fruit
2 eggs, beaten
'h cup corn oil
l/2 cup corn syrup
1 cup apple sauce
Sift dry ingredients together
in a large bowl; stir in sugar and
fruits. Mix remaining ingredients
in a bowl. Make well in centre of
dry ingredients, add liquids, stir
just until flour is moistened.
Pour into greased 9 x 5 x 3-inch
loaf pan. Bake in a 350 degree
oven for 11/4 to 11/2. hours or until
cake tests done. Remove from
pan and cool on rack.
* * *
I have stumbled upon some
oft-asked questions and there
answers and I have decided to
reprint some of them here for
your information.
The questions are usually
posed by housewives and the
expert answers are given by a
food specialist from the food
council of the Ontario
Department of Agriculture and
Food.
QUESTION: What is the
difference, if any between
hamburg and ground beef, and
how much fat is allowed in
hamburg?
ANSWER: According to Food
and Drug regulations, minced or
ground beef shall not contain
more than 30% fat. No legal
distinction is made between the
terms "hamburg", "ground
beef" or "ground chuck". These
products may all contain no
more than 30% fat. On the other
hand any product sold as "lean
ground beef" shall contain no
more than 15% fat.
QUESTION: I purchased a
chicken and after preparing it
for dinner, I found we couldn't
eat it. It tasted like fish, can you
explain?
ANSWER: The fishy odor of
some chickens is associated with
the chicken feed. The problem
stems from rape seed oil which
has gone rancid or is improperly
processed, and chicken feed is
manufactured using this oil.
The Poultry Products Division
of Canada Department of
Agriculture is greatly concerned
about this problem. They
request that if you should find
another chicken of this type,
please send the metal breast tag,
or the chicken bag (carrying the
supplier's name and address) to:
Mr. F. W. Wickham, Poultry
Division, Canada Department of
Agriculture, 160 Springhurst
Ave., Rm. 301, Toronto 3,
Ontario.
Mr. Wickham assured us that
investigations have proven that
these chickens are not toxic but
simply have an objectionable
Odor.
QUESTION: Why the high
price of milk in the 3-quart jug
— Example - Sault Ste. Marie -
S1.00; Midland - 78c?
ANSWER: (a) The retail price
of milk is not controlled.
(b) The producer price of
milk in Sault Ste. Marie is S7.22
per cwt. while in the Midland
area it is $6.65 per cwt. a
difference of 57e per cwt.
(c) The cost of producing
milk is higher in Northern
Ontario than it is in Southern
Ontario.
The same answer applies to
the question of why milk in
Northern Ontario is higher than
in Toronto-Hamilton area.
QUESTION: Is there loss in
nutritive value of fresh produce
during transportation time from
grower to consumer?
ANSWER: Modern harvesting,
packaging and transporting
methods hasten fresh produce to
the consumer with minimal idst
of nutritive value. It is the
holding time that cause the loss
and deterioration but even so, if
the produce looks fresh, the
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Spencer-Spireila
10% DISCOUNT
Beautifully designed foundations by Spencer are a joy to wear
on all occasions. See our new Dacron-cotton blend material. It
spells cool comfort now and all summer long — and all year
long.
For an appointment call 235.1020
MRS. V. ARMSTRONG
89 ANNE W. EXETER, ONT.
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EXETER
Ontario
Telephone
235-1070
ME RC UP"
a A & H
(Engel Photo Studio)
Mr. and Mrs. George Victor Keller
Food at 8
Phone 235-0212
• FILMS
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Miss Arden Bryan, neice of the
groom, Gran ton were
bridesmaids.
The attendants were gowned
alike in floor-length deep pink
polyester satin. The bodices were
overlaid with flowered nylon
voile, which also formed the
long full sleeves gathered at the
wrists to cuffs of deep pink
satin, To complete the outfits,
the bridesmaids chose
headpieces of matching voile,
styled in a wedding ring with a
bow at the back, They carried
arm bouquets of gladioli, in
shades to complement their
gowns.
The groom was attended by
Ron Alderton, London. Elwyn
Bryan, brother of the groom,
Granton, and Lloyd Whiting,
brother of the bride, Parkhill,
acted as ushers.
The reception was held in the
adjoining church hall. For
receiving her guests the bride's
mother chose a matching dress
and coat of turquoise, overlaid
with white lace. Her corsage of
pink rosebuds matched her
daughter's bouquet.
The groom's mother wore a
lime green dress and coat
ensemble of Swedish silk, with
white accessories and a corsage
of yellow rosebuds.
For their wedding trip
through Northern Ontario, the
bride changed to a daffodil
yellow dress and yellow trimmed
coat of blue and green floral
design with green accessories.
Her corsage was yellow rosebuds
and blue bachelor buttons.
The couple will reside near
Granton.
Reefrit - regamote
Two baskets of white and
yellow mums graced the chancel
of St. Peter's Church, St. Joseph,
August 23 when Rt. Rev.
Bourdeau united in marriage
Elaine Phyllis Denomme and
ammalacceorAmmazta
vitamin value should still be
good.
QUESTION: Why are fresh
vegetables sold in plastic bags? I
have purchased vegetables and
found them unsatisfactory in
quality when I got them home
and opened the bag.
ANSWER: The supermarket
personnel are continually
striving to have produce staff
check fresh produce daily for
this type of thing but the
consumer must also have a good
look at fresh items before
purchase. In addition, a number
of fresh produce items are
packaged in poly bags with
perforations to let air circulate
and reduce spoilage. Report any
continual problem to the
produce manager. The plastic
one-packed method of retailing
is thought to be the most
efficient and least expensive in
the long run.
QUESTION: How long can
one expect lettuce to stay in
good condition under
refrigeration?
ANSWER: Properly selected
and properly cared for, lettuce
should keep under refrigeration
at least one week.
To prolong its life, wash
lettuce with running water and
dry it thoroughly on towels
before storing. Do not remove
the butt until just before use.
Keep lettuce in a plastic bag
separate from other vegetables.
(Gas produced by some other
vegetables has been linked to the
brown "rust" spots on lettuce).
Paper towels placed in the bag
with the lettuce will absorb any
excess moisture.
QUESTION: About potatoes
.. why not package Ontario culls
and small sized potatoes
separately and sell them at a
cheaper rate? P.E.I. potatoes are
preferable because their quality
is dependable.
ANSWER: Cull and below
grade produce is not to be sold
to the consumers in Ontario. We
have had considerable trouble
with peddlers selling this type of
produce to housewives and
generally every housewife who
buys this type of produce
complains of condition and size.
There is no doubt that it would
be cheaper to buy at the time
but would be more expensive in
the long run because of decay
and other diseases that would
appear on the produce.
QUESTION: Much of the
fruit, especially apples, coming
from controlled atmosphere seem
to have been picked too green.
This is evident in colour and
flavour.
ANSWER: Generally apples
that are picked and stored in
controlled atmosphere storages
are mature. However in the rush
to fill storages, it is likely that
some immature fruits are stored.
On the whole, maturity is very
good to excellent. Sometimes in
the filling of storages, apples
could be left on the tree too
long and this condition causes
apples to be soft when they are
held in the stores for a few days.
C.A. Apples when coming
immediately from storage have
no flavour and must be held for
a few hours before the flavour is
restored. Perhaps some of the
apples you are talking about are
in this category.
QUESTION: Is it legal for
fruit trucks to peddle apples
door to door in residential areas?
Are you paying less by
eliminating the "middle man"?
ANSWER: It is legal for
peddlers to, peddle fruits and
— Please turn to Page 9