The Wingham Advance-Times, 1964-09-17, Page 4BEEF FRONTS 41t LB.
BEEF HINDS 57t LB.
BEEF SIDES 49G La.
SIDE of PORK 39CLB.
CHUCK of BEEF 45t LB.
HIP of BEEF 59t LB.
ABOVE PRICES INCLUDE CUTTING AND WRAPPING
TO THE
BEST
MEAT
UYS
IN TOWN
VII/ I MI 4G IHIAM4111�
MEAT MARKET
Page 4 - Wingham Advance -Times, Thursday, Sept. 17, 1964
features from
The World of Women
Home and The Housewife
Secrets from the
Blue Barn Kitchen
By Kay Grose
Listowel
New honey is now available
in four colors --white, golden,
amber and dark (color has no
effect on grade, but generally
the lighter the color the more
delicate the flavor).
Honey comes in three grades
--grade 1, 2, 3 (most honey on
the market today is No. 1
grade. Very littlL of the lower
grades reaches the consumer
market).
There are three forms of
honey:
Raw: Fresh as it comes
from the hive, Strained, in
cans or jars, this honey is ori-
ginally in liquid form but
usually crystalizes fairly rapidly
Liquid: The word liquid on
the label means clear honey
which will remain clear of
crystals for many months.
Creamed: Finely granulated
honey which has been crystaliz-
ed under controlled conditions
to give smooth creamy texture.
Honey is easy to keep. Most
honey today is pasteurized and
pasteurized honey keeps inde-
finitely. It keeps best at room
temperature in a dry place. If
stored in a damp place, un-
pasteurized honey absorbs
moisture, ferments and be-
comes runny.
Honey has many uses --as a
spread on toast--pancakes--
waffles, as a topping on fruits
and cereals, in salad dressing,
as a sweetener.
HONEY APPLE DESSERT
1 cup all purpose flour
11 tsp. baking powder
tsp. salt
2 tbsp. shortening
2 tbsp. honey
2 egg yolks, beaten
cup milk
3 apples peeled
4 cup honey
tsp. nutmeg
1 tbsp grated orange rind
Mix and sift flour, baking
powder and salt. Cut in short-
ening and add'2 tbsp. honey
and egg yolks which have been
mired with milk. Spread in a
greased baking dish 8" or 9"
square. Slice apples into
eighths and place in rows with
cut side in dough. Pour the
cup honey over apples. Sprin-
kle with nutmeg and grated
orange rind and bake at 375
deg. for 30 to 40 min. Serve
with plain or whipped cream
or ice cream or with lemon or
brown sugar sauce. Makes 9
servings.
BAKED APPLE
WITH HONEY FILLING
Wash and core, medium to
large, unblemished baking ap-
ples. Leave part of the core in
the bottom of the apples to act
as a plug. Fill the cavity with
honey using as much as the
tartness of the apples require.
Add a bit of lemon juice or a
few cinnamon candies or stuff
the cavity with raisins and
dates or other fruit combina-
tions before adding honey.
BAKED HAM
1 ham
cloves
1 cup honey
Bake whole ham until near-
ly done; take from the oven
and remove the rind, if neces-
sary. Score fat in squares or
diamonds. Place whole clove
in each square. Drizzle honey
over ham. Return to oven to
finish baking. Baste frequently.
Variations: combine honey
with 1 cup apricot juice, i cup
apple cider or cup cranberry
sauce.
RAISIN SAUCE
1 cup seedless raisins
1 cup water
cup honey
1 tablespoon lemon juice
Simmer raisins and water
until raisins are softened. Add
honey. Boil gently for fifteen
minutes. Just before serving
CLASSROOM CHOICE—The popular A-line silhouette in
black and white woven cotton} checks. The Yalande de-
sign features a white "Pierre Pan" collar sparked with a
bright red bow. Adding interest is a low riding belt in
back.
County Council
P.S. Consultative Committee Expected
GODERICH-Huron county
council at its one -day Septem-
ber session was expected to set
up a consultative committee
add lemon juice. Serve with
baked ham slices.
LEMON CREAM
SALAD DRESSINGS
3 tbsp. honey
1 tbsp. lemon juice
1 cup whipped cream
Combine honey and lemon
juice. Fold in whipped cream.
Serve on fruit salad.
COLE SLAW
4 to 6 cups finely shredded cab-
bage
Beat 1 cup chilled sour
cream until thick. Add i cup
vinegar, cup honey, 1 tsp.
salt and 2 tsp. celery salt. Toss
lightly with the cabbage and
serve in lettuce cups. Makes
6 to 8 servings.
for public school purposes, as
provided for in Bill 53, passed
by the Ontario Legislature this
year. Section 13 set forth that
every county council "shall ap-
point a public school consulta-
tive committee of three or five
public school ratepayers, and
a public school inspector, des-
ignated by the minister (of ed-
ucation) shall be secretary of
the committee, but not entitles
to vote."
This committee may be di-
recied by council to report up-
on the desirability of establish-
ing a county school area.
Appointment of a consulta-
tive committee is at the stage
of recommendation from the
legislative and educational
committee, of which deputy
reeve Tom Howard of Ashfield
is chairman. It is proposed
that the committee, if set up,
shall consist of five members.
PERSONAL NOTES
-Mr. and Mrs. Joseph Bietz
and son Raymond, of near
Mildmay, and Mr. and Mrs.
Elmer Zinn of Delmore, visited
with Mr. and Mrs. Fred Dustow
on Tuesday.
-Mr. T. E. Moszkowski is
attending a conference of World
Booli/Childcraft representatives
in Chicago this week.
-Mr. and Mrs. Murray Tay-
lor and family visited on Sun-
day with her mother, Mrs. Ida
Martin in Clinton.
-Mrs. Don Cameron and
Sandra visited with Mr. and
Mrs. Mack Cameron and fami-
ly in Owen Sound on Saturday.
-Miss Jean Keith of Barrie
spent the week -end with her
sister, Miss Annie Keith.
-Mr. and Mrs. J. P. Alex-
ander spent the week -end in
Hamilton with her sister, Mr.
and Mrs. Charles Clark.
-Mr. and Mrs. Jim Wright,
Gordon and Raymond, Mrs. Ja-
net Walker and Mr. David Pen-
ner, Teeswater, spent Sunday
with Mr. and Mrs. Bill Walker
in London and visited with Mr.
Wes Underwood in Victoria
Hospital.
-Mrs. Harold Edwards re-
turned home Sunday evening
from a trip to Regina and
Southern Saskatchewan to visit
her mother and other relatives.
She motored out with her sister,
Mr. and Mrs. Leo Loppe and
family of Port Elgin.
-Mr. and Mrs. Harold Wild
spent the week -end in Elmira
with Mr. and Mrs. Keith Ellis
and family.
-James Wild of Little Long
Rapids is home for a two week
holiday with his parents, Mr.
and Mrs. Harold Wild.
-Mr, and Mrs. Alex Reid
returned recently from a trip to
Sarnia, Port Huron, Grose Point
Detroit and Windsor where they
visited with relatives.
-Over forty relatives gather-
ed at the home of Mr. and Mrs.
Gordon Kerr on Sunday from
Richmond Hill, Toronto,
Brampton, Mount Forest, God-
erich, Teeswater, Sudbury and
Wingham to visit with Mr. and
Mrs. George Shumacher and
Linda, who are on a trip here
from Calgary.
-Mrs. Henrique Iledderich
is returning to Caracas, Venez-
uela, on Friday after spending
the past couple of months with
her mother, Mrs. R. A. Currie
and other relatives.
-Mr. and Mrs. J. R. McKay
of San Diego, Calif. and Mr.
and Mrs. Kincaid of Bloom-
field Hills, Mich. visited at
the home of Mrs. J. G. Bond,
Minnie Street, recently.
-Mrs. Stafford Bateson and
Mrs. John Langridge and Jimmy
spent the week -end with rela-
tives and friends in the Brant-
ford area.
WINS FIVE SECONDS
AT WESTERN FAIR
Mrs. L. Breckenridge of
town won five second prizes in
knitted goods at Western Fair.
Her work was shown in the
Work of the Blind section of the
women's exhibits.
BUTTERFLY SHADES — A
vinyl - coated fabric window
shade of white cloth becomes
something quite special wihen
appliqued with butterflies, cut
from the same cotton print fa-'
brie used in the curtain and bed
dust ruffle. The butterflies also
appear on the headboard of the
bed. Ball fringe is also used on
the accessories and creates loops
for the rod which is used as a
shade pull. The shade is room
darkening, insulated, flameproof
and washable.
RECIPE OF THE -MONTH
By the Ontario Tender•Fruit Institute
"Buy Canada Choice Canned Fruit"
BAKED FRUIT COCKTAIL DELIGHT
1 scup flour
1 cup granulated sugar
1 egg, 'beaten
1 tsp. soda
pinch of salt
1 can Canada Choice Fruit
Cocktail, drained
% cup brown sugar
'h. cup chopped nuts
Heat oven to 350 degrees. Mix flour, sugar, soda, salt and
egg. Blend •,drained Canada Choice Fruit Cocktail into this
mixture and spread batter in ungreased, standard square
cake pan. Sprinkle over the top a mixture of the brown
sugar and nuts. Bake 50 minutes. Serve warm topped with
whipped cream. Makes 6 generous servings.
delight in a bile This week's
4IIKEOGOOPP SPECIAL I
BUTTERSCOTCH TARTS
Regular 60cQ c
SPECIAL Q
ifitilacintyre's Bakery
Josephine St. Wingham • Phone 357-3461
FOLL
W THE ARROW
10 TIMES OUT OF 10 TENDER
Round Steak Roast
Sirloin Butt Roast
RUMP ROAST
Sirloin Tip Roast
POUND
FRESH
HAM
ROAST
POUND
6 POUND SCHNEIDERS
BOX
s�.58 S USAGE 45
COUNTRY m�
STYLE
CENTS per LB.
SCHNEIDERS
LARD
5 Las/51.00
ALL FLAVORS
HALF -GALLON
NEILSON'S
FAMOUS
IC
CREAM
We reserve the right to
limit quantities
ALL GOVERNMENT INSPECTED MEATS — JAKE JUTZI, Prop. — Ph. 357-1570