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The Wingham Advance-Times, 1965-05-27, Page 5a, 11 • 4 a to Al • • t • • r THREE WINNERS at the music festival held in Turnberry Central School on Friday were Jeanette Riley, first in the girls' class for 10 and 11 years; Frieda Kuepfer, third, and Mary Lou Wall, second in the same class.—Photo by Cantelon. WINNERS IN THE SOLO class for girls 6 and 7 at the 18th annual Turnberry Town- ship music festival were Barbara Cham- bers 82, and Barbara Ryan, 83.—Cantelon. VISIT OUR NYLON BAR pm. FOR $1.00 SPECIAL FOR FRIDAY AND SATURDAY ONLY First quality stretch top. 400 needle, 15 denier. Run resist toe. • Available in white, blush, honey beige, mink Glo, Jamaica. By Cover Girl. Benneff's Store Force Bulbs Only Once After forced tulips, daffo- dils and other narcissi have finished blooming keep them growing until the leaves begin to yellow, say horticulturists with the Ontario Department of Agriculture, The plants may be placed in the basement, but make sure that they have sufficient light and water to keep the leaves green, thus the bulbs will store enough food for the following season's growth. When the leaves begin to yellow allow the bulbs to dry out, and either store until next fall or put them in the garden this spring. The bulbs should not be forced again. NEED EXTRA GLOW FOR A DARK DRESS? In addition to putting the bloom high on your cheekbones, try a little up close under the eye. And on your ear lobes. Not too little, not too much. ��:� Cameo H 1 IS MOVINGuTOSA NEWLY REMODELED LOCATION -- BRUSSELS -- IS TO A NEWLY REMODELED (Formerly Wood's Children's Wear) Grand Opening -Wed., June 2nd COMPLIMENTARY SPRAY GIVEN TO FIRST 50 LADIES -- DOOR PRIZES — FOR AN APPOINTMENT TO SOUTHWESTERN ONTARIO'S MOST MODERN SALON PHONE BRUSSELS 29 Here's Health e • With Fruits and Vegetables Seeing all the handsome Florida sweet corn on produce counters, in spring. reminds us of one of the many American Indian legends of the origin of corn, This one's from Guate- mala; Teosinte, handsome son of the River, and Maize, beauti- ful daughter of the ancient gods of that land, fell deeply in love. Before the pa rents of Maize realized what had hap- pened, Teosinte and Maize had married and gone to live on the banks of the River, "My mother, the River, sings all day long," Teosinte had pro- mised Maize. The bride's parents, mean- while, waited and waited for a visit or a message from the young people, None came, They became angry at Teosinte and very hurt at the behaviour of their daughter. Months later, they decided to go in search of the two young people, When they carne to the River, how- ever, they found only two tall, graceful plants. Both had blade - shaped leaves which rustled in the wind and both held aloft splendid tassels. The taller, rather straggly plant, the parents of Maize agreed, must be Teosinte- -no- thing more than a handsome seed. Let him live alone in the wind and rain, they decided. Maize, with the ears of pearly corn, was surely their daughter. Carefully they dug up and car- ried her home to the garden. _ Since then her descendants have produced grain for all the Indian tribes of the Western World. Switching from myth to science, there is a tall corn -like grass named Teosinte. Like the parents of Maize, modern plant breeders ignore it and have con- centrated on perfecting the strains of sweet corn which thrive in Florida fields during the springtime, Most sweet corn varieties which flourish in the north in summer aren't suit- ed to southern growing condi- tions. The new strains are. Ex- tra sweetness has been develop- ed too, to allow for any loss of sweetness in the interval be- tween harvesting and cooking. DEEP PRIED FRESH CORN 12 ears fresh corn 2 quarts vegetable or salad oil METHOD Remove husks and silks from well-filled, plump ears of corn. Wash and cut into 3 -inch pieces. Drain on absorbent pa- per. Place vegetable or salad oil in a deep, 24 quart saucepan or an automatic deep fryer. Heat to 375 deg. F. Place 5 to 6 pieces of corn into hot oil and cook for 3 to 5 minutes or until golden. Remove from oil and drain on absorbent paper, Serve hot with tangy butters. Yield, six servings. 0--0--0 LOW CALORIE CUCUMBER DIP 1 cups finely chopped cucum- bers cup small curd cottage cheese 11/NN111M1.1111I.IMINN11N11/111111tH 1 tsp. grated onion 1 tsp, snipped dill 2 tsp. fresh lemon juice tsp. salt 1/8 tsp, ground black pepper METHOD Combine all ingredients. Mix well. Refrigerate before serving. Serve with fresh corn - on -the -cob. Approximately 1 cups (1 tablespoon equals 10 calories). CURRY BUTTER FOR FRESH CORN-ON-THE*COS -1 cup soft butter or margarine tsp. curry powder 1/8 tsp, powdered mustard 1/8 tsp. salt or salt to taste 1/8 tsp. ground black pepper METHOD Combine all ingredients and mix until fluffy. Spread over hot ears of fresh corn -on -the - cob, Yield: cup. Goforth Aux. The Goforth Evening Auxil- iary of St. Andrew's Presbyter- ian Church held its regular meeting on Tuesday evening of last week with Mrs, S. Forsyth giving the call to worship. A psalm was read in unison, fol- lowed by prayer led by Mrs, C. Perrott. Mrs. M. Chopin introduced the topic from the study book, "Home Missions in Canada". Mrs. Perrott, Mrs. O. Hastings, Mrs. J. McBurney and Mrs. W. Hogg formed a panel, each representing a woman promin- ent in the Women's Missionary Society of the Presbyterian Church in Canada. A piano selection by Mrs. Hogg was en- joyed. The secretary, Mrs. H. Bate- man, read the minutes and the business was conducted. Mrs. Forsyth, who was a delegate to the biennial conference of Evening Auxiliaries held in Tor onto gave an interesting report. The offering was received and dedicated by Mrs. Hogg. Mrs. McBurney conducted a question naire. The closing hymn was sung and the meeting closed by prayer by Mrs. Forsyth. Lunch was served and a social hour enjoyed. WAYS TO SERVE CANNED PEAS Peas, carrots and diced ham in a cream sauce served on toast and garnished with a bit of canned pimento make a very tasty supper dish. Peas are extra good with a little crisp crumbled bacon, an. lightly fried chopped onions added to them or sprinkled wit a few chopped sauteed mush- rooms or almonds when they're in the serving dish. Peas are always good served with butter, but even better when seasoned with garlic salt, thyme or mustard. Try serving peas family style in a pretty bowl and top with finely chop- ped sauteed onions and a sprig of parsley. 111 A ing stay, May 27, .1965,Page am Advance-Tlmes, Thur...... _ ..,., ..,,,._ , ,,,...•_. features from The World of Women DEEP FRIED FRESH CORN—It takes only a few minutes in hot deep fat to caramelize the sugar in fresh sweet corn chunks—giving them marvelous flavour. Summer Salad Centerpieces Like everything else, sum- mer meals are taking to the outdoors these days. Whether set on porch, patio or around the barbecue, the table will be gay and informal to fit the mood. Though table decor- ations are usually superfluous — it's the food that counts —some- times it's fun to let our imagin- ations run riot and make an original centerpiece. Using the various greens, fruits and vegetables now available, it's easy to make an edible center- piece which closely resembles a floral arrangement. The home economists of the Con- sumer Section, Canada Depart- ment of Agriculture have been making some of these arrange- ments and found them most effective. TOSSED GREEN SALAD Several greens may be used together in an all green salad— leaf or head lettuce, Boston lettuce, romaine, curly endive, French endive, escarole, Chin- ese lettuce or spinach. Tear the leaves into the bowl rather than cut them. For color and flavor, add thin slices of rad- ishes, onion rings, wedges of cucumbers slivers or celery and green pepper strips. Toss salad with a French dressing seasoned with your favorite herbs e.g. marjoram, rosemary, garlic, parsley. Serve chilled in a large bowl or a "brandy snifter" for an elegant container. C.G.I.T. MARKS ANNIVERSARY—The 50th anniversary of the CGIT in Canada was marked by the local group on Tuesday evening with a banquet at the United Church attended by mothers and daughters of the present organization and former leaders over the past 38 years, Attending were Mrs. James Kerrigan, of Walkerton, ORIENTAL GARDEN An oriental garden reproduc- ed in vegetables is a real con- versation piece for a buffet table. Use a shallow wooden tray as a base for the garden and carry out the oriental theme by using bamboo place - mats. The vegetation in the "gar- den" consists of green onions, celery stalks, green pepper strips and carrot sticks. Cut radishes accordion -style (i.e. cut crosswise in paper thin slices three quarters of the way through and chill in ice water until they open. Stick them on colored toothpicks in vegetables and they resemble Chinese lanterns in the garden. Use cucumber slices for the garden pathway and toasted sunflower seeds for the "pebbles". Also add small whole tomatoes for the "rocks". To make the tree use plastic branches and top them with marinated cauli- flowerets and mushroom caps. Serve one or both of these cheese "dips" with the raw vegetable sticks: -- Oriental Dip Cream cheese (4 oz. pack- age), 4 cup salad dressing, 2 teaspoons soya sauce, 2 tea- spoons ginger and 1 tablespoon chopped green onions. Cottage Cheese Dip 1 cup creamed cottage che- ese (pressed through sieve), 2 tablespoons table cream, 2 to 3 teaspoons lemon juice, 2 table- spoons finely chopped chives or green onion, a teaspoon each of salt and paprika. the former Helen Field, the first president of the Wingham group; Miss Marion Simp- son, first secretary, Miss Janet 'Murray, one of the first associate leaders and Mrs. J. E. Anderson, a former leader, whose husband was pastor of the church from 1936 to 1940. Advance -Times Photo.