The Exeter Times-Advocate, 1975-03-27, Page 12Times-Advocate, Marcit 27, 1975
7.72'
Odds n' Ends
By ELAINE TOWNSHEND
Saaet
de9a4
Page 12
in
so
fie
pr
"I asked a rabbit that I knew
To lay an Easter egg for you.
The air was filled with chilly
frost;
The rabbit said to me, 'Get lost!
That egg routine is for the fun-
nies,
Us rabbits just have little bun-
nies"
This information spoiled my day,
But Happy Easter, anyway."
Never fear. You can buy candy
eggs, chocolate bunnies and hens
and stuffed rabbits in almost any
store. Do-it-yourself buffs can
purchase a decorator and paint
your own hard-boiled eggs, Kids
delight in creating their own
colourful designs, but eating
chocolate remains their favourite
Easter pastime,
The Easter goodies quickly
replaced the Christmas tinsel and
nuts and the Valentine's
chocolates on the stores' shelves.
In mid-February, chocolate
bunnies appeared in shop win-
dows.
It's a long time from the middle
of February to the end of March.
When Easter finally arrives,
some of the delight of those
tantalizing chocolate figures will
be lost. How long can children
resist the urge to taste that
delicious chocolate? How long
can parents resist the pressure
from their children to buy, buy,
buy?
Although to a lesser extent than
Christmas, Easter is beseiged by
commercialism. The Easter
bunny and his eggs are only one
of the lighter trends of this
holiday.
white flowers grace many homes
and churches. Bouquets of spring
flowers, such as tulips, daffodils
and iris, are now available at
local greenhouses. They make a
perfect Easter gift for someone
special.
Although the traditional Easter
bonnet vanished years ago, we
girls still anticipate purchasing
or sewing our new spring outfits.
Because of today's high prices,
though, last year's Easter clothes
will suffice for many of us again
in 1975.
The rejuvenation caused by
spring is another part of the
Easter festivities. Although the
new season officially begins on
March 21, some of us wait until
Easter to declare that spring is
really here.
We scan the tree branches
hoping to spot robins. When we
awake each morning, we listen
for the sounds of chirping birds in
the back yard, From the woods,
we hear the cawing of crows. The
sunshine feels warmer every
day, and the earth now emits the
unmistakable scent of spring.
At Eastertime we become
more aware of the changes in our
enivronment; we realize that the
welcome spring has arrived.
Everyone participates in the
lighter side of Easter, in one way
or another, Children hunt for
Easter eggs and devour
chocolate bunnies; girls and
ladies show off their new clothes;
we admire the beauty of the lilies
and the other spring flowers, and
almost everyone appreciates the
first hints of spring.
In spite of this excitement we
consider the more solemn side of
Easter as well. The words
crucifixion and resurrection
belong to this part of our ob-
servance.
6 In an Easter sunrise church
service, a cross plays a
prominent role. It was the first
symbol of Easter; now the cross
stands at the center of the
Christian faith. On the Christian
calendar, Easter is one of the
most important dates.
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Today's shoppers have more
choice when buying beef than
ever before. There is more
variety in the way cuts are
merchandised and there is more
than one grade to choose from.
Most people are familiar with
Canada A beef (red brand) which
represents approximately 70
percent of the graded beef
marketed but other grades are
also available - Canada B (blue),
Canada C (brown) and Canada D
(black).
There is very little B and C
grade beef available - these
grades together make up about 10
percent of graded beef marketed.
The lower quality D grade beef
represents about 20 percent of the
market, most being used for
ground beef, processed meat and
a small proportion sold as
"economy beef" cuts.
Agriculture Canada's livestock
graders assign the grade to the
beef carcasses slaughtered in
federally inspected plants. They
also supervise the ribbon
branding of the carcass ac-
cording to designated grade and
color.
Three factors are used to
assess the grade of each carcass:
Maturity - the age of the animal
affects the quality of the beef; the
older the animal, the less likely it
will produce tender cuts of beef.
Quality - factors such as color,
Sorority slates
new officers
A new slate of officers for the
1975-76 season was elected
Tuesday by the Exeter Alphi Phi
chapter of Beta Sigma Phi.
The new president will be
Dorothy Balsdon; vice-president,
Marion McCarter; secretary,
Carol Bishop; treasurer, Nancy
Wright.
Also during the meeting, plans
were made for the Founder's Day
banquet to be held April 15 at the
Exeter Curling Club.
A donation will be given from
the sorority to the South Huron
wrestling club, to help in the
purchase of mats.
Barbara Grant presented
slides of modelling with clay. She
also invited members to a work
session with Kaaren Batten on
April 1.
Mrs. Ella Bailey and Mrs.
Valeria Armstrong of Exeter,
have returned from a three week
conducted tour of the southern
United States. They especially
enjoyed some of the cities of
Texas and the Padre Islands.
Gordon Hamilton has been
transferred from South Huron
Hospital, Exeter, to St. Joseph's
Hospital, London.
Mr. & Mrs. J. A. Buhr and
Margo of Herbert, Saskatchewan
visited at the home of John
Schroeder, Exeter for the
weekend.
• • • • • • • • • • • • • • •
•
• •
• • •
• •
texture, firmness of fat and lean,
amount of fat covering and
marbling (the disbribution of fat
through the lean) affect the
potential cooking and eating
satisfaction of the meat, Meat
Yield - top quality meat will have
a good proportion of meat to
bone. Since research has shown
that there is a relationship bet-
ween meat yield and amount of fat
covering in beef, thickness of the
fat is measured on Canada A and
B grade beef carcasses.
Canada A grade is from youth-
ful steers and heifers (usually 14-
20 months of age), The lean has
good sioright red color, some
marbling and a texture that is
firm and fine-grained. The fat is
white or slightly tinged with
reddish or amber color, Canada
235-0272
Open Thursday
Nite Until
9 P.M:
•
A grade is subdivided into four
fat levels determined by
measurement or externalfat at
the rib eye between the 11th and
12th ribs. Canada. Al has the
minimum level of fat and Canada
A4 the highest,
Some youthful carcasses which
fail to meet any one of Canada A
standards may be graded Canada
B, The lean ranges from bright
red to medium-dark red. The
texture of the flesh may be
somewhat coarse with no
minimum marbling standards,
the fat may be white to pale
yellow. Canada B grade is also
subdivided into four fat levels.
Canada C grade is from steers
or heifers of youthful to in-
termediate age (28-40 months) or
from carcasses of lower quality
than Canada A or B. The fat may
range from white to lemon yellow
andfrom firm to soft.
Carcasses from mature cows
and steers are graded. Canada D.
This grade is subdivided into
classes 1 to 4 according to
proportion of lean and quality.
Regardless of the grade, it is
important to select the proper
cooking method for each par-
ticular cut, Cook cuts such as rib
or sirloin by dry heat, such as
broiling or roasting uncovered in
a 325 degree F oven. Cook cuts
from the chuck slowly in moist
heat such as pot roasting,
braising or stewing to soften
connective tissue. Pot roasts
should be cooked in a little water
in a covered pan on top of the
stove or in a 325 degree oven,
You may find that beef from
Canada C grade is not quite as
tender or as flavorful as Canada
A beef. This is not surprising
considering the effect of maturity
and marbling on tenderness and
flavor. Meat from this grade
which has been mechanically
tenderized, may be quite tender.
Cooking of Canada D beef
requires special mention because
the meat is from mature animals.
Food Advisory Services,
Agriculture Canada, recom-
mends cooking the cuts such as
blade or short rib, by moist heat
methods until fork tender
(about (;: hour longer than yob
would for cuts from Canada A
beef), Roast the rib cuts at 325
degree F to rare or medium stage
rather than well done. The less
well done the meat, the more
tender and juicy it will be.
Beef, beef, beef
Plenty of beef grades available, choose for the needs.
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MARGARINE
PREPARING WI PROGRAM — The Grand Bend Women's Institute played host to a number of ar '
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Margaret Carmichael of Ilderton and Jean Kading checking the program. T-A photo
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