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The Wingham Advance-Times, 1961-11-15, Page 8OUR SERVKE PROMPT YOU NEEDN'T FEAR / TOP PRODUCTS •• a • Traffic safety is the responsibility of everyone— ' the responsibility of the teacher, the policeman, the Motorist, and the parent. Do your part at home to teach your children traffic safety. Repeat the following rules aloud pith them periodically: 1 Look BOTH WAYS before you cross the street.. 2 Keep out from BETWEEN parked cars. 3 Ride your bike SAFELY. Obey signs and signals. 4 Play games in a %FE PLACE away from traffic. 5 WALK when you leave the curb. Walk FACING traffic where.there are no sidewalks. •.:remember, traffic safety is everybody's responsibility eage'At The w4vgbant. Ach4.0ce2.piiimils Wett, November 15, 1:011 777. Merchants. .Gripe Ab ou t Sales Tax Aft er nine weeks. of collecting Ontario's new 3ro Sales la; .expect, ed to yi eld $150 million a year, the merchants are still hnhcppy be, cause they claim there's an inflex. ible attitude among senior civil .sev, vants, Officials of a number of trade associations say the ,now forced nn thorn "unduly Shereascs bookkeeping, and 'tabulating MINN) costs of doing buSincsa," says The Financial' Post, The charge of rigidity was -re r u t. by olio svnior (Atari() isa yor moat official: "ff l were a nit le)11).0avnet, t that 4he to xIceesepI rerteolnoidue were correct." After all, he 'said, "we're right until the •businessman footnote on the, bon, -;:pe ;.isd.eini`tosr SlicaTvt7schnetr ainlonse7, provesAnd hnesrew,sroang.'" ()sty (or obedience) of Ontario. chi- 8°,00110t,alas'io tax dm, on $2.6 million of private purchases in and outside the pro. 1111111101111111111111(11111111.14111811111111112111111120 HEATING • 11# " MOTOR OILS-GREASES MAP SHOWS NEW CONSERVATION AUTHORITY— The entire valley of the Maitland watershed is now included in a single conservation authority to he known as the Maitland River Valley Conservation Authority. The area shaded in the map indicates now a part of the enlarged scheme. A recent an- the former Middle Maitland Authority; which is nouncement from Toronto made the change official 1111111111111111111111111F111111111111111111ifil1111litilli TEACH YOUR CHILDREN AFFIC SAFETY RULES MOLDED SHREDDED APPLE AND ORANGE SALAD—Molded Shredded Apple and Orange Salad is a luncheon or dessert salad the whole family will love, oldsters as well as the small fry.. Turn out onto a serving plate. 'nerving, 127; 1.1i of a pie serving, Garnish with apple slices and fresh 102, orange sections. Serve with may • Shredded Apple Whip HERE'S HEALTH Since "A man is as old as he's feeling, a woman as old as she looks," old age is a relative thing. Much depends on living habits, especially on what we eat. It fol- lows that the earlier in life we learn to eat intelligently, the more likely we are to reach a chipper fleventh, eighth or ninth decade. Apple-eating, for instance, is an excellent life-long health habit. An apple has attributes of foods re. commended for geriatric nutrition: vitamins, minerals, a comparatively low calorie value, an appealing taste, easy digestibility, If cooked or served shredded raw, an apple can he enjoyed by anyone regard- less of the state of his or her teeth, For the beenfit of the whole fam- ily, grandparents as well as baby, we have here, from the test kit- chenS of the United Fresh Fruit and Vegetable Assogiatibn, some delectable recipes made with shredded raw apples. IktoWed Shredded Apple and Orange Salad 1 envelope unflavored gelatine lie. cup water 1 cup fresh orange juice 3 tablespoons fresh lemon juice cup sugar 1 cup shredded fresh apple Fresh apple slices Fresh orange sections Soften ,geiatine in cold water. Place over hot water (not balling) to Melt. Add to orange juice, 2 tablespoons of the lemon juice and sugar, Chill, until the mixture be_ gins to thicken. Shred apples Into the remaining 1 tableispoon fresh lemon juiry field foto the iota. tine, Turn i+ t•) ln oiled Lpt, mold, Chill until firm and ready to serve, onnalse, Yield-6 servings. Shredded Uncooked Apple Sauce 2 cups shredded fresh apples 1 tablespoon fresh lemon juieo 3 tablespoons sugar Combine apples, lemon juice and sugar. Mix well. Serve at once since raw apple sauce does not have the keeping qualities of cooked apple sauce. Yield-2 cups. Law-Calorie Shredded Apple Pie 1 envelope unflavored gelatine 14 cup cold water ti cup nonfat dry milk 1/4 teaspoon salt 1 egg, separated 1 egg white 3 tablespoons fresh lemon juice 14, teaspoon grated lemon rind tk, Cup sugar 1 teaspoon pure vanilla extract 2 medium raw apples, shredded tablespoons graham cracker crumbs. Soften gelatine In cola water in a custard cup, Place in a, pan hot water (not boiling.) to melt. Set aside, Combine nonfat dry milk, Salt and egg whites, Beat with an electric or rotary heater until the Mixture begins to thicken, Add lemon juice slowly and •conticue • beating until tlhe mixture stands in very Stiff peaks. Blend together egg yolk, lemon rind, Sugar, pure Vanilla extract and melted gelatine. Stir in shredded apples. Mild in egg White Mixture, Sprinkle a buttered 0-inch pie plate with graham cracker -crumbs, into which pour the filling, Chill until firm and ready to Serve. Yield-4 servings. Calories per serving 1/0 of a pie 2 tablespoons sugar teaspoon rl t teaspoonri s ta roll 2 (ggs 1 cup molt 1 tap shredded raw apples' 2 tablespoons sugar Ground nutmeg Combine. the 2 tablespoons sugar, salt and cornstarch in the top of a double boiler, Blend in Y whole egg and egg yolk. (Save 1 white to use later), Add milk. Mix well. Stir in and cook over hot water until the mixture coats a metal spoon. Re- move from heat, cool and chill, Beat egg white until it stands peaks. Beat in the remaining 2 tablespoons sugar. Fold in shred- ded apples. Spoon 2 tablespoons custard into each sherbet glass, • Finish filling with apple whip. Garnish with ground nutmeg, Yield -G servings, L':-;e only fresh vegetables and fruits for salads, advises the On- tario Department of Agriculture. Wash therm carefully and soak greens in cold water for a short time to erlsp them, if necessary. Dry on a towel or by draining, 0-0.0 Cabbage is low In cost and high in gond value, Try cabbage wedges with cheese sauce as a Main dish, for supper or lunch. 0 - - 0 Ainloa all cuts of lamb are tender and adapted to dry heat methods of ooking, For minimum shrinkage cuts maXimuin flavor, cook lamb'at a low temperature (215 deg, F.).