The Exeter Times-Advocate, 1976-02-05, Page 6ve s: , - , , -., •
Can
Pharmacy
, - ,
Make You
Exeter
Your One-Stop
VALENTINE
GIFT CENTRE
„ . 4 . ,.....1
-\ 'W.''',10,
Here are just a few suggestions from our ,
beautiful selection o f gift items.
SOM111111.18•111MMIIIMIER
Chanel No. 5 Chanel
Purse Perfume
& Cologne Set Body Lotion
$1450
$800
Beautiful Gift Package Tilley
Hand French & Clutch
Soaps $700 Purses $700
(Two cakes) from
She'll love a Laura Second Valentine Gift.
Choose from beautiful hecirt and box assortments.
EXETER PHARMACY LTD.
373 Main St. . Phone 2351570
Times-Advocate, February 5, 1976 Page 6
MANY ONTARIO APPLES find their way into pies, the most popular way of serving them. For a change try
old-fashioned "Apple Dumplings". Each square of pastry encloses one-half of a peeled and cored apple
and may be served warm with cream or with a brown sugar sauce.
4TASTIMEWr
Gwyn's Cookery Corner
Apples are delicious
Nothing can compare with a
fresh, crisp, apple for eating out-
of-hand. But many people enjoy
apples in a variety of desserts.
There . was an above-average
apple crop last fall and apples are
a good buy. So why not make the
most Of them for snacks or
dessert,
Baked apples are always.good
but you might like to try
something a little bit different
with COUNTRY-GLAZED
BAKED APPLES. Good served
with ice cream or whipped
cream.
For the first time in my life, I
made apple dumplings recently
and we thought they were a nice
change from the usual apple pie.
CHEESE 'N WIENER DINNER
combines cheese, apples and
weiners and makes a tasty
nutritional meal:
Just Check
These Meat
Specials . .
2 lb. Bag
Hot Chocolate
$1.89
16 oz.
CHEESE SLICES
1.45
1 lb. Bag
Dads
DADDY-0 CREAMS
89'
49' 12 oz. Tin
Maple Leaf
Devon Baton Vac
lb. . 1 •49 Pack
•
Phone 235-0212
Open 6 days a week
Mother Parkers
•
lb, 35'
3 lb. Bag 59'
1 lb. 59°
. . You're Paying Too Much
Peanut Butter
3 lb Jar $2.39 * * *
Aylmer Choice
Peas or
Peas & Carrots
33' 14 oz.
* * *
Aylmer
Wax or
Green Beans
14 07 294
Kraft Single Thin
. . . . ' .. ...
'LW
3/$1
Big 4"" 79
* * *
Mother Parkers
Tea Bags
100$1
* *
Del Monte Fancy
Tomato Juice
48 oz. 494
* * *
Clover Leaf
Light Chunk Ta a
6 1/2 oz. 53'
* * *
Kam
Luncheon Meat
Smokehouse —
Regular or Bacon & Cheese 734
* * *
.(raft Smooth
Bicks Wine Cured
SAUERKRAUT
32 oz. 55'
4.
If You're Not
Shopping at
Cryvac
lb. $ 11 .39
lb. $ 11 019
854 Shoulder Chops lb.
lb. 79'
$3.19
lb 69'
lb 59'
1 .49
$1.18
Vac 85°
FRUITS & VEGETABLES
Canada No. 1 Florida
Tomatoes
Fancy
Mac Apples
Produce of U.S.A., Canada No, 1
Brussels Sprouts
FROZEN FOODS
Old South
Orange Juice
McCain French Style
Green Beans
McCain Blueberry & Apple
Pies
Maple Leaf Sweet Pickled 3 lb. Average
ottage Rolls
Butt
Pork Chops
or Roast
New Zealancliamb
New Zealand Square Cut
Lamb Shoulders
Schneiders
Bucket of -
Chicken
Fresh Ground
Hamburg
Fresh
Beef Hearts
Schneiders Thiuringer
Summer,
Sausage lb.
Maple Leaf Golden Fry
S ausage s 1 lb. Pkge
Maple Leaf
Wieners
Van Camps
BEANS WITH PORK
19 oz. 45e
Bowl Cleaner
SAKI FLUSH
34 oz 794
Carnation Large 16 oz. Jar
COFFEE MATE
99'
Del Monte
FRUIT COCKTAIL
C
19 oz
Del Monte Halves or Sliced
PEACHES .
19 oz. 594
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within a couple of days.- If it is
necessary to refreeze the meat,
this should be done immediately
after purchase. Cooking destroys
harmful bacteria. Cooked meat
may be refrozen and 'stored for
approximately two months. Any
meat with an off-odour Should be
discarded.
When shopping for meat, it's
wise to pick up "previously
frozen" foods last to avoid having
them sit at room temperature.
Fresh on thawed meat, fiSh and
poultrY are highly perishable and
should be kept refrigerated.
Apple Dumplings
2 cups sifted all-purpose
flour
1 teaspoon salt •
34 cup shortening
1/4 to 1/3 cup ice water
3 medium apples, peeled, cored
and halved
1 tablespoon melted margarine
'A cup brown sugar
Combine flour and salt. Cut in
shortening. Sprinkle with water
and toss lightly. Form into ball
and chill. Roll out to rectangle I/8-
inch thick. Cut in six squares.
Place apple half in center of each
square. Combine margarine and
sugar and fill cavities in apples.
Moisten edges of pastry, draw up
the four corners and pinch edges
together to seal. Prick pastry.
Bake at 425 degrees F .until
pastry is golden and apples are
tender (25 to 40 minutes depen-
ding on variety and size of ap-
ples). Serve warm, 6 servings.
Cheese 'n Wiener dinner
3 tablespoons butter
3 tablespoons flour •
34 teaspoon salt
1/s teaspoon paprika
1/2 teaspoon dry mustard
11/2 cups milk
2 cups grated medium cheddar
cheese
2 cups cooked macaroni
(1 cup or 4 ounces, uncooked)
2 cups diced, peeled apples
6 wieners
1/3 cup buttered breadcrumbi
6 slices unpeeled apple
Melt butter. Blend in flour and
seasonings. Gradually add milk.
Stir and cook until smooth and
thick (about 5 minutes). Add
cheese and stir until melted,
Combine sauce with macaroni
and diced apples, Pour half the
mixture into greased baking dish.
Cut 3 wieners in thin slices and
place on top. Add remaining
macaroni mixture. Bake 20
minutes at 350 degrees F.
Remove from oven and sprinkle
with breadcrumbs. Slice 3
wieners lengthwise and then
crosswise, Arrange on top of
crumbs with sliced apple. Return
to oven and bake 15 minutes
more. 6 servings.
If you know of a young couple
recently married or about to be
just fill in this coupon and mail to
our office. We will start a 6
month subscription for the
newlyweds as our wedding gift.
NAME OF NEWLYWEDS
ADDRESS
DATE MARRIED
SIGNATURE°
exefeeterimeObtioatfe
do. BO, tketer Om Ann
245 1311
Country-Glazed
Baked Apples
6 baking apples
1,4 cup raisins •
14 cup slivered almonds
1 tablespoon orange
marmalade
1/2 cop sugar
1 tableSpoon 'carnstarch
1/2 cup water
1 teaspoon finely grated
orange rind
1/4 cup orange juice
1 tablespoon butter
Core apples, being careful not
to cut all the way through. Score
skin at top of apple in sixths.
Place in baking dish. Combine
raisins, almonds and marmalade
and fill apple centers. Combine
remaining ingredients, Stir and
cook until thick and clear (about
5 minutes). Pour over apples.
Cover and bake at 350 degrees F
until tender (40 to 60 minutes
depending on desired texture).
Baste frequently with syrup.
Broil 1 minute after final basting
to glaze. 6 servings.
I remember:
Editor's note: When speaking
with Mrs. Dinney a few weeks
ago I was fascinated with her
stories about the funeral corteges
of past years. At my request she
very kindly consented to put some
of her memories in writing for our
readers. No doubt they will recall
experiences for many.
We know that many people in
this area have interesting
memories to share. Please get in
touch with us . . we will be pleas-
ed to help you write about them if
you wish us to.
By Mrs. Ida M. Dinney
My memory often takes me
back to the late 19th century and
beginning of the twentieth. It has
to do with my father's oc-
cupation; he was an undertaker,
and also what was then called a
cabinet-maker.
In 1887 he bought a furniture
and undertaking business in
Exeter. He had factory-made
furniture for sale but also fur-
niture he made himself in the
"hack-shop". A few years ago I
saw in a home in town, a beautiful
polished oak bedroom suite, that
my father had constructed.
As for the "undertaking", there
were some customs that were
different from today's.
For one thing there were few, if
any, telephones; so where a
death occurred, let's say out of
town, it was always two men who
drove into town, day or night, to
inform the undertaker who then
took full charge.
First he contacted hiS hired
man, who came and hitched up
one of the horses, while he put his
required equipment into the
buggy or cutter according to time
of year. He then proceeded to the
home of the deceased and did the
required work. If this was during
the night, the next morning
generally two men came into the
store to choose a coffin, and in
many cases, a shroud, to be worn
by the deceased.
In those early days coffins
came from the factory, unlined,
so my father had lining in stock,
which he tacked inside coffins.
(This was called trimming it.)
The next thing to be prepared
was the name plate for the top of
coffin. These were also in stock,
so my father Would get one from
the cupboard, secure it to a little
board, kept for the purpose,
cover it with a thin mixture of
whiting and water; then, with a
sharpened little piece of wood he
printed the inscription, which
told the name, date of birth and
age of deceased and finally with a
special little tool, he engraved it,
cleaned off the whiting, and there
was the finished product . . .
excellently done. It was then
nailed on the top of the coffin.
When all was in readiness, the
casket and a black door-drape (or
maybe a wreath) was taken to
the home, in the "casket-wagon"
drawn by black team.
On the day of the funeral, which
usually started at one p.m, my
father wore a suit with frock-
coat; and a high silk hat as did
the driver. Their seat was up
front and up high, on the hearse
which was quite ornate. Mother
Nature was in charge of "air-
conditioning." A black team was
used to draw the vehicle.
If the deceased was an adult
the drapery inside the hearse was
black and the horses were draped
in coarseikack "nets", In the
case of a young person or child,
the drapery and horses' "nets"
were white. I think I'm safe in
saying that floral tributes were
always white, for many years.
In those days, horse-drawn
buggies or cutters (depending on
the season) carried the mourners
who followed the hearse to
cemetery, There were often one
hundred of these conveyances.If
the funeral entered town from the
south end and proceeded up Main
Street to the cemetery, all
merchants drew down their store
blinds, until the cortege had
passed by.
At the cemetery there was no
mausoleum, so mourners
gathered around the grave for the
committal service in any
weather,
I should mention that, in
winter, the wheels of the hearse
had to be removed, and replaced
by runners. Also, there were
times, in winter that were
fraught with danger, on account
of snow-drifts arid pitch-holes on
the road, but I never remember
an accident.
Once as a prevention, my
father had a farmer, who lived
not far from town, come with his
strong team of horses, and hitch
them to the "casket-wagon" (a
very neat-looking rig with sides
of glass panels) which sub-
stituted for the hearse.
Sometimes, if the roads were
bad, two or three friendly far-
mers would get out, on the day of
the funeral, with their strong
teams hitched to their bob-
sleighs, 'and drive through the
worst drifts on the road, to make
driving safer for all. It was part
of the helpful, community spirit
that existed then.
"Your Family
Health Centre"
373 Main St.
Phone 235-1570 or 235-1070
Exeter Pharmacy Ltd.
Now Open Wednesdays - 8:30 a.m. to 6:00 p.m.
Consumers have been seeing
the label "previously frozen" in
supermarkets for a year now.
The labelling, required under
government Food and Drug
Regulations, applies to all un-
processed meat, fish or poultry
which have been frozen then
thawed for resale.
Sometimes only part of a food
may have been frozen and
thawed prior to sale. For
example, ground beef may be
made of partially thawed
boneless beef and fresh trim-
mings. In this case, the words
"made from fresh and frozen
portions" should appear either on
the food product label or on a sign
adjacent to the food.
The purpose of the label is to
alert consumers that these
products were previously frozen
or made in part from frozen
products and are not "fresh" in
the usual sense. This does not
imply that "previously frozen"
means inferior in quality. In the
case of ground beef, it's an ad-
vantage to use partially frozen
meat as it keeps the meat cool
during handling and grinding.
Thawed meat should be kept
under refrigeration and used
Let Us
Hear
From You!
Previously frozen foods
have definite advantages